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WO2011071108A1 - Lait de soja contenant une substance fibreuse et aliment de type tofu, procédés de production de ces produits, et substance pulvérulente de soja décortiqué - Google Patents

Lait de soja contenant une substance fibreuse et aliment de type tofu, procédés de production de ces produits, et substance pulvérulente de soja décortiqué Download PDF

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Publication number
WO2011071108A1
WO2011071108A1 PCT/JP2010/072119 JP2010072119W WO2011071108A1 WO 2011071108 A1 WO2011071108 A1 WO 2011071108A1 JP 2010072119 W JP2010072119 W JP 2010072119W WO 2011071108 A1 WO2011071108 A1 WO 2011071108A1
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WIPO (PCT)
Prior art keywords
tofu
fiber
food
dispersion
soybean
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
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PCT/JP2010/072119
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English (en)
Japanese (ja)
Inventor
勝 松浦
正貴 佐藤
延弘 平澤
沙知子 田所
憲治 古賀
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Asahiko Co Ltd
Original Assignee
Asahi Food Processing Co Ltd
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Filing date
Publication date
Application filed by Asahi Food Processing Co Ltd filed Critical Asahi Food Processing Co Ltd
Priority to JP2011545240A priority Critical patent/JP5567595B2/ja
Priority to US13/510,805 priority patent/US9445611B2/en
Priority to KR1020127014017A priority patent/KR101387997B1/ko
Publication of WO2011071108A1 publication Critical patent/WO2011071108A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/26—Homogenisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Definitions

  • the present invention relates to a fiber-containing soymilk and a method for producing the same, a tofu-like food and a method for producing the same, and a moulted soybean powder material.
  • Soybeans are processed into tofu and fried tofu and have long been popular as high-quality vegetable proteins.
  • Soy contains pectin, which is a water-soluble dietary fiber, and cellulose, which is an insoluble dietary fiber.
  • Dietary fiber is divided into water-soluble and insoluble fiber, but soybean contains a lot of insoluble dietary fiber, and soy fiber has been discarded as okara in tofu production.
  • Dietary fiber is a general term for indigestible components that are not digested by human digestive enzymes, and insoluble dietary fiber in particular has been considered useless.
  • insoluble dietary fiber is said to exert an effect of absorbing residual moisture from food by absorbing moisture in the body and swelling the intestinal wall, and is required in modern diets.
  • soybean fiber-containing soy milk drinks and tofu-like foods still have many points to be improved in terms of quality, and have been distributed only as limited special products.
  • fiber was easily contained using a method of peeling off washed soybeans (Patent Document 1) or finely pulverized soybean powder from the method of refinement of conventional okara and mixing it with soy milk and tofu.
  • Patent Documents 2 and 3 The number of methods characterized by the ability to produce soy milk drinks and tofu-like foods has increased (Patent Documents 2 and 3), and sales of tofu-like foods have been actively attempted in various places.
  • soybean contains 50 to 57% of unsaturated fatty acid linoleic acid and 5 to 9% linolenic acid
  • autooxidation due to oxygen in the air during storage of the powder The fatty acid oxidation reaction by lipoxygenase contained in soybean seeds that occurs during the dissolution process is promoted, and an unpleasant odor (blue odor) is generated at a level that is not comparable to that in normal tofu production.
  • an oxidation reaction of soybean polyphenols is induced when the powder is dissolved, and therefore, a product using conventional soybean powder has a fatal defect such that an unpleasant taste such as astringency is strongly expressed.
  • Patent Document 4 For the purpose of eliminating such drawbacks, by heating raw soybeans, the lipoxygenase of lipid oxidase contained in soybean seeds is heat-inactivated in advance and then pulverized to obtain a fiber-containing soymilk drink and tofu-like food.
  • An obtaining method has been proposed (Patent Document 4).
  • storage protein contained in soybean seeds is subjected to heat denaturation in order to heat raw soybeans before powdering, and the content of water-soluble protein in the powder is reduced. For this reason, when trying to make a fiber-containing tofu-like food using this powder, the gel strength of the protein is insufficient, and it is extremely difficult to produce an ideal tofu-like food.
  • soy milk containing soybean fiber is sufficiently heat-treated for sterilization or sterilization, such as semi-accept type or ascept type LongLLife (LL) filled tofu
  • the gelling power of soy milk is not heated. It drops to 1/3 or less of the hour.
  • gel formation becomes impossible only with a coagulant for tofu, but even if it is solidified together with transglutaminase (TG) for the purpose of coagulation assistance, it depends on the coagulation power of only transglutaminase.
  • TG transglutaminase
  • Fiber-containing soymilk made from soybean powder and tofu-like foods lack the smoothness required for the original soymilk and tofu in terms of texture, for example, powder particles are the smallest commercially available particles. Even if it is arranged to be less than 100 microns, there is a disadvantage that a feeling of strangeness remains after eating due to the rough feeling of the powder particles. For this reason, it is quite difficult to ingest an amount of about 100 to 200 g with a single food and drink required for soy milk and tofu, and the consumer is reluctant.
  • soybean powder is treated with a fiber-degrading enzyme to obtain a soluble classification and mixed with the original soymilk to produce soymilk and tofu (Patent Literature). 5).
  • a fiber-degrading enzyme to obtain a soluble classification and mixed with the original soymilk to produce soymilk and tofu. 5.
  • a long enzyme reaction is required at around 50 ° C., which is the optimum reaction temperature for the enzyme.
  • Non-Patent Document 1 Due to the synergistic effect with the original gelling power of soybeans, it becomes extremely strong, far from the texture of tofu. This is because even in the report on the use of coagulant for tofu and TG for the production of fiber-containing tofu-like food using soybean powder (Non-Patent Document 1), even if TG is used in combination, the fiber Compared to tofu that does not contain, it is rough and inferior in smoothness. Further, it is said that when the amount of TG added is increased to 0.15% or more, a pudding-like texture comes to be exhibited. That is, even if TG is used, it has been recognized that it is difficult to produce a fiber-containing tofu-like food having an excellent texture.
  • Japanese Patent Publication No. 3-58263 JP-A-8-131112 Japanese Patent Laid-Open No. 11-137201 Japanese Patent No. 3885196 JP 2007-135419 A JP 2000-102357 A JP 2002-345425 A JP2003-23990
  • the present invention is a fiber-containing tofu-like food that has a good texture and flavor and that can simultaneously consume most of the nutrient components of soybeans such as proteins, lipids, carbohydrates, fibers, minerals, vitamins, isoflavone compounds, etc. And it aims at providing the manufacturing method.
  • the present invention provides a fiber-containing soy milk that contains a large amount of soy nutritional components and soy fiber, has a good flavor, and is preferably used for soy milk beverages and foods made from soy milk, and a method for producing the same.
  • Still another object of the present invention is to provide a peeled soybean powder material suitable as a material for producing the fiber-containing soymilk.
  • the present inventors have conducted intensive research. As a result, the water-soluble nitrogen index, the lipoxygenase value, the content of n-hexanal, and the peroxide value are within a specific range, respectively.
  • the moulted soybean powder material is dissolved and dispersed in water to obtain a dispersion. After the dispersion is heated under specific conditions, the dispersion is heated to 100 ° C. or lower and emulsified and dispersed under specific pressure conditions. It was found that by using the fiber-containing soymilk obtained by this, a tofu-like product having a good texture and flavor and containing a large amount of soy nutritional components and soybean fiber can be obtained.
  • the method for producing a fiber-containing soymilk of the present invention comprises (A) a water-soluble nitrogen index of 75 or more and 90 or less, a lipoxygenase value of 30 or more and 120 or less, and an n-hexanal content of 0.5 ppm or more.
  • a step of heat treatment at ⁇ 160 ° C.
  • the dispersion is set to 100 ° C. or less, and the dispersion is subjected to an emulsification dispersion treatment at a pressure of 25 MPa to 200 MPa.
  • generating a fiber containing soybean milk is characterized by the above-mentioned.
  • the peeled soybean powder raw material is (a1) a step of peeling off raw whole soybeans to produce peeled soybeans, and (a2) pulverizing the peeled soybeans with a pulverizer equipped with an airflow mechanism, Is preferably produced by a method including:
  • step (b) a step of heat-treating the dispersion at 65 ° C. to 115 ° C. for 5 to 180 seconds is included.
  • the fiber-containing soymilk of the present invention is produced by the method of the fiber-containing soymilk of the present invention.
  • the method for producing a tofu-like food according to the present invention is characterized by using the fiber-containing soymilk according to the present invention.
  • the method for producing a tofu-like food according to the present invention comprises a step of adding a tofu coagulant and transglutaminase to the fiber-containing soymilk according to the present invention, followed by heat coagulation to produce a tofu-like food containing fiber. It is preferable to include.
  • the tofu-like food of the present invention is produced by the method for producing a tofu-like food of the present invention.
  • the peeled soybean powder material of the present invention has a water-soluble nitrogen index of 75 or more and 90 or less, a lipoxygenase value of 30 or more and 120 or less, an n-hexanal content of 0.5 ppm or more and 2 ppm or less, and a peroxide value. Is 0.2 meq / kg or more and 3.0 meq / kg or less.
  • a tofu-like food having a good texture and flavor and capable of simultaneously ingesting most of the nutritional components of soybeans such as proteins, lipids, carbohydrates, fibers, minerals, vitamins, isoflavone compounds, etc.
  • soybeans such as proteins, lipids, carbohydrates, fibers, minerals, vitamins, isoflavone compounds, etc.
  • so-called unpleasant odor blue odor, paint odor, etc.
  • oxidized by soybean lipids oxidized astringent taste of soybean polyphenols
  • no sweet taste derived from isoflavone compounds sweetness, rich taste
  • a fiber-containing soymilk that is rich in soybean nutritional components and soy fiber, has a good flavor, and is suitably used for soymilk beverages and foods made from soymilk.
  • the fiber-containing soymilk of the present invention can be used for various foods that use soymilk as a raw material, and is particularly suitably used for the production of tofu-like foods.
  • the method for producing a fiber-containing soymilk of the present invention comprises the following steps (A) to (C).
  • A) The water-soluble nitrogen index is 75 or more and 90 or less, the lipoxygenase value is 30 or more and 120 or less, the n-hexanal content is 0.5 ppm or more and 2 ppm or less, and the peroxide value is 0.2 meq / kg.
  • the water-soluble nitrogen index is 75 or more and 90 or less
  • the lipoxygenase value is 30 or more and 120 or less
  • the n-hexanal content is 0.5 ppm or more and 2 ppm or less
  • the peroxide value is 0.2 meq / kg or more.
  • a moulted soybean powder material of 3.0 meq / kg or less is prepared.
  • the peeled soybean powder material used in the present invention should be close to raw soybeans, but it is important to have a certain range of properties in order to obtain a fiber-containing tofu-like food with an excellent texture. It is. Therefore, if the water-soluble nitrogen index (NitrogenNiSolubility Index, hereinafter referred to as “NSI”) is used as the index, the NSI is 75 or more and 90 or less, preferably 78 or more and 90 or less, and more preferably 80 or more and 90 or less. .
  • NitrogenNiSolubility Index hereinafter referred to as “NSI”
  • the peeled soybean powder material used in the present invention suppresses as much as possible the auto-oxidation of soybean lipids during the pulverization process and storage process and the enzymatic oxidation by soybean-containing lipoxygenase.
  • the molting soybean powder material used in the present invention has a peroxide value (hereinafter referred to as “POV”) of soybean lipid as an index of 0.2 meq / kg to 3.0 meq / kg, Preferably it is 2.0 meq / kg or less, More preferably, it is 1.0 meq / kg or less.
  • POV peroxide value
  • Lipid adhering to the powder surface when the moulted soybean powder material is dissolved in water is susceptible to the action of lipoxygenase eluted from the powder into the water, leading to an increase in the “POV” of the product and an increase in the amount of n-hexanal. It will be. That is, the fiber-containing soymilk and tofu-like foods using a soybean powder material having a “POV” exceeding 3.0 meq / kg has a so-called unpleasant odor and a strong unpleasant taste, and reduces the commercial value.
  • the lipoxygenase value (hereinafter referred to as “LOX value”) of the moulted soybean powder material is 30 or more and 120 or less, preferably 40 or more and 100 or less, and more preferably 40 or more and 70 or less.
  • the content of n-hexanal in the peeled soybean powder material is 0.5 ppm to 2 ppm, preferably 0.5 ppm to 1.5 ppm, more preferably 0.5 ppm to 1 ppm.
  • the cumulative particle size D 50 of from the minimum particle diameter is preferably not more than 200 ⁇ m of powder particles, more preferably 100 ⁇ m or less, more preferably 20 ⁇ m or more 80 ⁇ m or less .
  • the method for obtaining the moulted soybean powder material is not particularly limited, and (a1) a step of moulting raw whole soybeans to produce moulted soybeans, and (a2) a pulverizer equipped with an airflow mechanism. And a method including a step of producing a moulted soybean powder.
  • step (a1) there is no particular limitation on the method for peeling the raw whole soybeans and removing the seed coat, and a known peeling method such as a cracking method, a dry crushing method, a polishing method with a stone mortar, or an instantaneous heating method is used.
  • a known peeling method such as a cracking method, a dry crushing method, a polishing method with a stone mortar, or an instantaneous heating method is used.
  • an instantaneous heating method using an instantaneous heating peeling machine is preferable.
  • raw whole soybeans are heated to about 65-98 ° C. in a heater (indirect heating method using a gas flame such as steam or propane), immediately passed through a rubber roller, and then cooled.
  • the seed coat, cotyledon, and germ are separated and collected through sieving and wind selection.
  • the instantaneous heating method can obtain a high-quality moulted soybean with little physical damage to soybean cotyledons and suppressed soybean lipid oxidation. However, since the moulted soybean itself is in a state of being easily oxidized, it is desirable to grind it promptly after the moulting treatment.
  • the peeling rate of the peeled soybean is not particularly limited, but is preferably 85% or more, more preferably 90% or more, and further preferably 95% or more.
  • Soybeans used in the present invention may be domestic soybeans, foreign soybeans, lipoxygenase-deficient soybeans, soybeans with enhanced soybean protein such as 11S and 7S, as long as they are used as raw soybeans for soymilk beverages and tofu. Any soy may be used.
  • step (a2) by using a pulverizer equipped with an airflow mechanism capable of generating a swirling vortex of high-speed air in the pulverization chamber, it is possible to suppress the oxidation of soybean lipid in the soybean pulverization step. it can.
  • the air-flow type pulverizer soybean particles collide with each other due to the high-speed air flow generated in the pulverization chamber, and are crushed by direct hitting by a metal high-speed rotating body. Compared with the grinding method, there is less direct damage to the soybean tissue. When soybean tissue is directly damaged by a metal high-speed rotating body in the grinding chamber, lipids ooze out from the soybean tissue and are oxidized by air to increase the “POV” of the powder. At the same time, n-hexanal The problem that an unpleasant odor like this produces
  • a known pulverizer equipped with an airflow mechanism can be used, and is not particularly limited.
  • the pulverizer equipped with the airflow mechanism has various devices for the mechanism for generating a high-speed airflow inside the pulverization chamber, and can be roughly divided into a jet mill method and a turbo mill method.
  • the jet mill method does not have a drive unit, and particles are collided and rubbed with only compressed air to be pulverized.
  • the turbo mill system is equipped with a rotor that rotates at high speed, generates a super-high-speed swirling vortex, impacts and shears, and pulverizes.
  • the pulverizer used in the present invention may be of any type, but a pulverizer that is less susceptible to direct damage due to metal or the like in the cross section of soybean powder and less exuded from soybean lipid is preferred. Furthermore, it is preferable that the production efficiency is high, it can withstand long-time operation, has an excellent soybean powder recovery rate, and can be enlarged for mass production.
  • the above-mentioned molting soybean powder material is dissolved and dispersed in water to obtain a dispersion [Step (A)].
  • a method for obtaining a dispersion for example, a method of adding water at a predetermined ratio to a moulted soybean powder material and dispersing and mixing to obtain a dispersion can be mentioned.
  • the temperature condition is not particularly limited and is usually performed at room temperature, but it is preferable to perform at a low temperature as long as the dissolution / dispersion work is not significantly hindered.
  • the solid content concentration in the dispersion is preferably 5 to 20% by mass, more preferably 10 to 15% by mass.
  • the crude protein concentration in the dispersion is preferably 2 to 10% by mass, more preferably 3 to 7% by mass.
  • the obtained aqueous dispersion is heated at 120 ° C. to 160 ° C. for 1 to 600 seconds [step (B)].
  • a heat treatment at a temperature in the range of 120 ° C. to 140 ° C. for a predetermined time, and in the case of sterilization, the heat treatment is performed at a temperature of 145 ° C. to 160 ° C. for a predetermined time.
  • Long-term storage-type fiber-containing soymilk drinks and tofu-like foods require heat treatment in a sterilization temperature range.
  • guiding to the decompression device and performing the deaeration treatment will obtain a favorable effect in terms of quality.
  • step (B) may be performed after the step of performing heat treatment at 1 ° C. for 1 to 300 seconds, preferably 5 to 180 seconds.
  • the preheating is performed under a condition of 65 ° C. or more that is outside the action range of the soybean-containing enzyme.
  • the dispersion is brought to 100 ° C. or lower, and the dispersion is emulsified and dispersed under a pressure of 25 MPa to 200 MPa to produce a fiber-containing soy milk [step (C)].
  • the heat treatment is introduced into a decompression device and becomes 100 ° C. or less, preferably 20 ° C. or more and less than 100 ° C., more preferably 50 ° C. or more and less than 90 ° C.
  • the dispersion is subjected to emulsification dispersion treatment (high pressure homogenization treatment) under a pressure of 25 to 200 MPa, preferably 50 to 200 MPa, more preferably 75 to 100 MPa.
  • emulsification dispersion treatment high pressure homogenization treatment
  • it is suitable to perform the said process (C) continuously after the said process (B).
  • the action of soybean-containing enzymes such as lipoxygenase, polyphenol oxidase, and ⁇ -glucosidase in the emulsification process can be completely suppressed.
  • the taste can be reduced.
  • the emulsification treatment in a state where the soybean-containing enzyme group is deactivated by heating and the dissolved oxygen is excluded can be said to be a very preferable setting of the treatment step since the factor of quality deterioration is sufficiently removed.
  • the emulsification treatment promotes redispersion of proteins that are partially insolubilized by heat treatment at high temperatures for sterilization and sterilization purposes, and re-dispersion of the fiber segments that are aggregated with the protein, and further refinement of the fibers. is there.
  • the present invention has an effect that by performing high-pressure homogenization treatment at 25 MPa or more and 200 MPa or less after high-temperature heat treatment at 120 ° C. to 160 ° C., soy fiber in soy milk can be refined and have a high quality flavor. Was found. This effect cannot be achieved by a combination with a conventionally known high-pressure homogenization treatment in a temperature range around 100 ° C.
  • a fiber-containing soymilk is produced by the emulsification dispersion treatment.
  • the fiber-containing soymilk of the present invention is produced by the method for producing a fiber-containing soymilk of the present invention.
  • the fiber-containing soymilk of the present invention obtained by the method of the present invention is a soymilk that does not have okara removed and contains insoluble fiber of soybeans.
  • the solid content concentration of the fiber-containing soymilk of the present invention is preferably 5 to 20% by mass, more preferably 10 to 15% by mass.
  • the crude protein concentration of the fiber-containing soymilk of the present invention is preferably 2 to 10% by mass, more preferably 3 to 7% by mass.
  • the fiber-containing soymilk of the present invention contains a large amount of soy nutrients and soy fiber and has a good flavor and can be used in various foods using soymilk drinks and soymilk as raw materials. It is suitably used for production.
  • the tofu-like food of the present invention can be produced.
  • the production method of the tofu-like food of the present invention is not particularly limited, and the tofu-like food of the present invention can be produced by a known tofu production method using the fiber-containing soymilk of the present invention.
  • the fiber-containing soymilk obtained by the method for producing the fiber-containing soymilk of the present invention is cooled, and then the fiber-containing soymilk is mixed with a coagulant for tofu and transglutaminase ( After adding and mixing (TG), it is preferable to include a step of heating and solidifying to produce a tofu-like food containing fiber.
  • a known coagulant for tofu can be used, for example, selected from the group consisting of magnesium chloride, calcium chloride, crude magnesium chloride in seawater, calcium sulfate, magnesium sulfate and glucono delta lactone. It is preferable to use one or more coagulants.
  • the addition amount of the coagulant for tofu is preferably 0.01 to 0.5% by mass relative to the fiber-containing soymilk.
  • transglutaminase a known transglutaminase can be used, for example, Activa Super Card manufactured by Ajinomoto Co., Inc., and the addition amount is 0.01 to 0.2% by mass with respect to the fiber-containing soymilk. Is preferred.
  • the heat treatment conditions after the addition of the tofu coagulant and transglutaminase are not particularly limited.
  • the fiber-containing soymilk after the addition of the tofu coagulant and transglutaminase is filled in a plastic tofu container and sealed. After that, heat treatment is performed at 40 to 60 ° C. for 10 to 100 minutes, followed by heat treatment at 80 to 90 ° C. for 30 to 90 minutes, and quickly cooled to produce a tofu-like food containing fiber. It is preferable to do.
  • TG even if TG is used in an amount of 0.15% or more, it can produce a tofu that suits the taste of the consumer without having a texture with a pre-feel. it can.
  • the NSI index of the peeled soybean powder material used in the present invention is 75 or more, an aqueous dispersion of soybean powder having a gelling power closer to that of raw whole soybeans can be obtained.
  • the tofu-like food of the present invention is produced using soy milk that does not have okara removed and contains a large amount of soy fiber and soy nutrients, and therefore contains a large amount of soy fiber and soy nutrients. In addition, it has an excellent effect that the texture and flavor are good.
  • Example 1 A domestic soybean (Tachinagaha) was heated at a soybean surface temperature of 70 ° C. with an instantaneous heating molting device (manufactured by Harada Sangyo Co., Ltd.), and immediately after passing between two rubber rollers facing each other, the cotyledon part was separated into two. After cooling it under cold air, it was passed through a rotating drum with a stainless steel net with protrusions inside, and separated into three types: seed coat, germ, and cotyledon. The germ was discharged out of the rotating drum, the seed coat was removed in the next wind selection process, and only the cotyledon part was collected. The peeling rate of the peeled soybean (cotyledon part) collected by this operation was 95%.
  • the dehydration skin soybeans jet-mill manufactured by Shizuoka Plant
  • cumulative particle size D 50 of from the minimum particle size of the powder particles are pulverized so that the 25 [mu] m.
  • the obtained soybean powder had “NSI” of 78, “POV” of 1 meq / kg, n-hexanal content of 1.5 ppm, and “LOX value” of 55.
  • Table 1 shows the conditions of soybean molting and the measured values of the molted soybean powder.
  • the fiber-containing soymilk had a solid content concentration of 12%, a crude protein concentration of 4.5% (a value obtained by multiplying the total nitrogen concentration by a coefficient of 5.71), a pH of 6.61, and a viscosity of 52 mPa ⁇ s. It was.
  • Table 2 shows the measured values of the fiber-containing soymilk. The viscosity was measured at 20 ° C. using a B-type viscometer model B8M (manufactured by Tokyo Keiki Co., Ltd.).
  • the obtained tofu sample was subjected to texture analysis (Japan Food Science and Technology Journal, Vol. 43, No. 9, 1042 to 1048, 1996) using a tensipresser (manufactured by Taketomo Electric Co., Ltd.).
  • the results are shown in Table 3.
  • “hardness” is a hardness evaluation in 1 byte.
  • the “cohesiveness” was obtained by compressing a sample cut into a 1.7 cm square 10 times to a height of 50% with a disk-type plunger having a diameter of 5 cm, and setting 1/2 of the obtained work amount as cohesive.
  • the multiple bite rise method is a method introduced to analyze the tofu of the present invention. After inserting a circular hollow plunger into the inside of the tofu 0.2 mm, the tofu advanced to the next while extracting 1 mm. This is a method of breaking down the tofu tissue by repeating the operation of further 0.2 mm from the inner position 100 to 150 times. This method can determine a characteristic tofu tissue when TG is used.
  • the value expressed as “denseness” is characteristically high for tofu using TG.
  • the value described as “friability” is characteristically high in tofu containing fiber and can be used as an index of “roughness”. As a result of the research so far, when the value of “Fragrance” exceeds 2.5, it was judged that all people felt “gritty” and there was no commercial value.
  • Example 1 sensory evaluation about unpleasant odor, unpleasant taste, and deliciousness was performed with respect to the tofu sample obtained in Example 1 and the tofu samples obtained in Examples 2 and 3 and Comparative Examples 1 and 2 below.
  • the sensory evaluation was carried out with the tofu sample sealed in a container placed in running water for 1 hour and returned to room temperature.
  • the tofu samples of Examples 1 to 3 and Comparative Examples 1 and 2 were comparatively evaluated by 10 specialist panels.
  • the unpleasant odor and unpleasant taste the unpleasant odor and the unpleasant taste were evaluated on a five-point scale from 1 point (weak) to 5 points (strong).
  • the deliciousness the deliciousness was evaluated on a scale of 1 (not delicious) to 5 (delicious). The results are shown in Table 3.
  • Example 2 (Examples 2 and 3) Experiments were conducted in the same manner as in Example 1 except that the heating temperature on the soybean surface of the instantaneous heating molting device was changed to 65 ° C. in Example 2 and 74 ° C. in Example 3 in the molting process in the production of the moulted soybean powder. went. The results are shown in Tables 1 to 3.
  • Example 1 The same soybean as in Example 1 was peeled off using a stone mortar type polishing peeler (manufactured by Harada Sangyo Co., Ltd.) having a spiral groove cut so as to cut the soybean seed coat. The peel rate was 90%.
  • This moulted soybean was processed using the airflow grinder used in Example 1, and the grind particle size was the same as in Example 1 to obtain soybean powder. “NSI” of the obtained soybean powder was 90, “POV” was 1.5 meq / kg, n-hexanal content was 3 ppm, and “LOX value” was 145. Table 1 shows the conditions of soybean molting and the measured values of the molted soybean powder.
  • Example 2 Further, the same treatment as in Example 1 was performed to obtain a fiber-containing soymilk in which both solid content and protein concentration were adjusted according to Example 1, and a tofu-like food was obtained by the same method as in Example 1. The obtained fiber-containing soymilk and tofu-like food were measured in the same manner as in Example 1. The results are shown in Tables 2 and 3.
  • Example 2 The same soybean as in Example 1 was processed as it was with an air-flow pulverizer without peeling, and a soybean powder having 100% soybean seed coat and a pulverized particle size similar to that in Example 1 was obtained.
  • the obtained soybean powder had an “NSI” of 91, a “POV” of 1.1 meq / Kg, an n-hexanal content of 2.0 ppm, and a “LOX value” of 149.
  • Table 1 shows the conditions of soybean molting and the measured values of the molted soybean powder. Further, the same treatment as in Example 1 was performed to obtain a fiber-containing soymilk in which both solid content and protein concentration were adjusted according to Example 1, and a tofu-like food was obtained by the same method as in Example 1. The obtained fiber-containing soymilk and tofu-like food were measured in the same manner as in Example 1. The results are shown in Tables 2 and 3.
  • the tofu-like food of No. 3 was excellent in texture and flavor, and a tofu-like food containing a large amount of soy nutrients and soybean fiber was obtained.
  • Example 4 After adding and dispersing and mixing 18 ° C. water at a ratio of 1: 6 (w / w) to the molted soybean powder material obtained by the same method as in Example 1, heat treatment at 145 ° C. for 5 seconds. After introducing into a vacuum chamber and cooling to 82 ° C., an emulsification treatment was performed under a high pressure of 25 MPa to obtain a fiber-containing soymilk. After cooling the obtained fiber-containing soymilk at 10 ° C. or lower, a tofu-like food was obtained in the same manner as in Example 1.
  • the obtained fiber-containing soymilk and tofu-like food were measured by the same method as in Example 1. The results are shown in Tables 4 and 5. Moreover, sensory evaluation regarding an unpleasant odor, an unpleasant taste, and deliciousness was performed by the method similar to Example 1, and the comparative evaluation of the tofu-like food obtained in Example 4 and the following Experimental example 1 was performed. The results are shown in Table 5.
  • Example 1 An aqueous dispersion of a moulted soybean powder material prepared in the same manner as in Example 4 was emulsified under a high pressure of 25 MPa. The emulsified liquid was heated at 145 ° C. for 5 seconds, introduced into a vacuum chamber, and cooled to 85 ° C. to obtain a fiber-containing soymilk. After cooling the obtained fiber-containing soymilk at 10 ° C. or lower, a tofu-like food was obtained in the same manner as in Example 1. The obtained fiber-containing soymilk and tofu-like food were measured in the same manner as in Example 4. The results are shown in Tables 4 and 5.
  • the tofu-like food of Example 4 was excellent in texture and flavor, and a tofu-like food containing a large amount of soybean fiber and soy nutrients was obtained. Both the POV value and the n-hexanal content of the tofu-like food of Experimental Example 1 were higher than those of the tofu-like food of Example 4. The sensory evaluation results showed that the tofu-like food of Experimental Example 1 had a strong unpleasant odor and an unpleasant taste typified by astringency compared to the tofu-like food of Example 4.
  • Example 5 The peeled soybean powder material obtained in Example 1 was used and dissolved and dispersed in a 1: 6 ratio of soybean powder to water using 20 ° C. water. The dispersion was heated at 120 ° C. for 120 seconds, introduced into a vacuum chamber, and cooled to 60 ° C. This was emulsified under a pressure of 50 MPa and then cooled to 10 ° C. or lower to obtain a fiber-containing soymilk. Using the obtained soymilk containing fiber, the amount of magnesium chloride preparation and TG added was 0.3% (w / w) for the magnesium chloride preparation and 0.15% (Example 5-1) or 0 for TG.
  • Example 5-2 A tofu-like food was obtained in the same manner as in Example 1 except that the content was changed to 2% (Example 5-2).
  • the obtained fiber-containing soymilk and tofu-like food were measured by the same method as in Example 1. The results are shown in Tables 6 and 7.
  • Example 2 A tofu-like food was obtained under the same conditions as in Example 5 except that the treatment conditions for the heat treatment of the aqueous dispersion of the peeled soybean powder material were changed to 100 ° C. for 240 seconds.
  • the obtained fiber-containing soymilk and tofu-like food were measured in the same manner as in Example 5. The results are shown in Tables 6 and 7.
  • the tofu-like food of Example 5 obtained sensory evaluation close to that of normal tofu.
  • the tofu-like food of Experimental Example 2 was evaluated to be organoleptically hard in both Experimental Examples 2-1 and 2-2.
  • the hardness evaluation is 3.0, it is considered that the hardness of ordinary tofu is around 4. Therefore, it is felt that the evaluation is around 4 compared with ordinary tofu. This is clear even from the fact that the value of denseness becomes extremely large with the amount of TG added.
  • the evaluation of smoothness of 1.2 to 1.6 indicates a defect that the characteristic smoothness of the fiber-containing tofu is lacking.
  • Experimental Example 2-1 and Experimental Example 2-2 judging from the fact that the numerical value expressed by brittleness is extremely low, 1.95 and 1.93, it is extremely hard and the texture that is unique to TG is strong. It is thought that it became no longer felt smooth.
  • Example 6 150 kg of domestic soybean (Tachinagaha) was peeled in the same manner as in Example 1, and 120 kg of the peeled soybean obtained was pulverized so that the cumulative particle size D 50 from the minimum particle size of the powder particles was 50 ⁇ m, and the peeled soybean powder 110 kg of material was obtained.
  • the soybean powder had an “NSI” of 78, a “POV” of 0.9 meq / Kg, an n-hexanal of 1.5 ppm, and an “LOX value” of 53. The results are shown in Table 8.
  • the obtained tofu-like food has a hardness of 170, a cohesiveness of 118, a multi-bite (Rise) density of 450, and a brittleness of 2.15 as measured with a tensipresser, and is both good in hardness and smoothness as tofu. Met. Furthermore, the POV was 5.5 meq / kg, the n-hexanal content was 2.5 ppm, both unpleasant odor and unpleasant taste were extremely small, and the tofu was delicious. Furthermore, the tofu-like food could be stored for 60 days or longer in an environment of 10 ° C. or lower.
  • the results of producing the tofu-like food were as follows: A tofu-like food having the same flavor and texture as above was obtained.
  • Example 7 The same soybean 100 kg as in Example 6 was used and heated using an instantaneous heating molting device so that the surface temperature of the soybean would be 67 ° C., followed by molting to obtain 86 kg of molted soybean. The peel rate at this time was 96%.
  • This moulted soybean was pulverized in the same manner as in Example 1 to obtain 83 kg of powder having a cumulative particle size D 50 from the minimum particle size of 100 ⁇ m.
  • the soybean powder had an “NSI” of 81, a “POV” of 1 meq / Kg, an n-hexanal of 1.8 ppm, and an “LOX value” of 62. The results are shown in Table 8.
  • the obtained soymilk was mixed with 0.3% magnesium chloride and 0.15% TG, mixed, filled into a 150 mL PP container and sealed. This was heated at 50 ° C. for 60 minutes and 85 ° C. for 60 minutes, and then cooled to 10 ° C. or lower to obtain a tofu-like food.
  • the obtained tofu-like food was measured in the same manner as in Example 1. The results are shown in Table 10.
  • the tofu-like food obtained has a hardness of 160, a cohesiveness of 110, a multi-bite (Rise) density of 563, and a brittleness of 2.05 as measured with a tensipresser. Met. Further, POV was 4.8 meq / Kg, n-hexanal content was 3.2 ppm, both unpleasant odor and unpleasant taste were found, and it was a delicious tofu. The tofu-like food could be stored for 20 days or longer in an environment of 10 ° C. or lower.
  • Example 8 100 kg of soybean similar to Example 6 was used and heated using an instantaneous heating molting device so that the surface temperature of the soybean became 72 ° C., followed by molting to obtain 84 kg of molted soybean at a skinning rate of 95%. Then pulverized in the same manner as in Example 1, the cumulative particle size D 50 of from the minimum particle size to obtain a powder 81Kg of 37 [mu] m. “NSI” of this soybean powder was 76, “POV” was 0.6 meq / Kg, n-hexanal was 0.8 ppm, and “LOX value” was 38. The results are shown in Table 8.
  • the obtained moulted soybean powder material was dissolved and dispersed in water in the same manner as in Example 7, and after heat treatment at 150 ° C. for 10 seconds, it was introduced into a vacuum chamber and cooled to 85 ° C. did. Next, after emulsifying under a pressure of 75 MPa, the mixture was cooled to 10 ° C. or lower to obtain a fiber-containing soymilk.
  • the obtained fiber-containing soymilk was measured by the same method as in Example 1, and the results are shown in Table 9. However, there are few unpleasant odors such as blue odor, and there are unpleasant tastes such as gummy taste and astringency. It was a little fiber-containing soy milk that was easy to drink. Using the obtained fiber-containing soymilk, a tofu-like food was obtained in the same manner as in Example 7, and the measurement was carried out in the same manner as in Example 1. The results are shown in Table 10.
  • the obtained tofu-like food has a hardness of 178, a cohesiveness of 125, a multi-bite (Rise) density of 441, and a brittleness of 2.20 as measured with a tensipresser, and is both good in hardness and smoothness as tofu.
  • Met. POV was 5.0 meq / Kg, n-hexanal content was 2.1 ppm, both unpleasant odor and unpleasant taste, and delicious tofu.

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Abstract

La présente invention concerne un aliment de type tofu (caillé de soja) et un lait de soja contenant une substance fibreuse, ayant chacun une texture et un arôme agréables et permettant la prise simultanée de pratiquement tous les composants nutritionnels contenus dans le soja, tels que des protéines, des lipides, des saccharides, des substances fibreuses, des minéraux, des composants de vitamine et des composés d'isoflavone. La présente invention concerne en outre un procédé pour produire du lait de soja contenant une substance fibreuse, qui comprend les étapes de : (A) dissolution et dispersion d'une substance pulvérulente de soja décortiqué ayant un indice d'azote hydrosoluble de 75 à 90 inclus, un indice de lipoxygénase de 30 à 120 inclus, une teneur en n-hexanal de 0,5 à 2 ppm inclus et un indice de peroxyde de 0,2 à 3,0 meq/kg inclus dans de l'eau pour préparer une dispersion ; (B) chauffage de la dispersion à 120 à 160 °C pendant 1 à 600 secondes ; et (C), consécutivement à l'étape (B), refroidissement de la dispersion à 100 °C ou moins et soumission de la dispersion résultante à un traitement de dispersion d'émulsion sous une pression de 25 à 200 MPa pour produire le lait de soja contenant une substance fibreuse.
PCT/JP2010/072119 2009-12-10 2010-12-09 Lait de soja contenant une substance fibreuse et aliment de type tofu, procédés de production de ces produits, et substance pulvérulente de soja décortiqué Ceased WO2011071108A1 (fr)

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US13/510,805 US9445611B2 (en) 2009-12-10 2010-12-09 Soy milk containing fibrous material and tofu-like food, processes for production of those products, and dehulled soybean powder material
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WO2015005124A1 (fr) * 2013-07-12 2015-01-15 花王株式会社 Boisson emballée
JP2015139394A (ja) * 2014-01-28 2015-08-03 ミナミ産業株式会社 全粒大豆飲料の製造方法
JP2016146802A (ja) * 2015-02-13 2016-08-18 ミナミ産業株式会社 豆乳および豆腐の製造方法
JP2018117642A (ja) * 2018-05-09 2018-08-02 ミナミ産業株式会社 全粒大豆飲料の製造方法
WO2018181829A1 (fr) * 2017-03-30 2018-10-04 不二製油グループ本社株式会社 Procédé de production de tofu de type fromage
WO2019188788A1 (fr) * 2018-03-29 2019-10-03 不二製油グループ本社株式会社 Procédé de fabrication d'aliment gélifié ou de pâte alimentaire à base de soja

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US10952457B2 (en) * 2015-11-16 2021-03-23 Whitewave Services, Inc. Taste characteristics in soy-based food products using high-protein soybeans
CN108835266B (zh) * 2018-07-13 2021-11-05 吉林农业大学 一种浓型营养豆浆及其制备方法

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JP2013252064A (ja) * 2012-06-05 2013-12-19 Kibun Foods Inc 全粒大豆ペーストとその製造方法
WO2015005124A1 (fr) * 2013-07-12 2015-01-15 花王株式会社 Boisson emballée
CN105357977A (zh) * 2013-07-12 2016-02-24 花王株式会社 容器装饮料
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JP2015139394A (ja) * 2014-01-28 2015-08-03 ミナミ産業株式会社 全粒大豆飲料の製造方法
JP2016146802A (ja) * 2015-02-13 2016-08-18 ミナミ産業株式会社 豆乳および豆腐の製造方法
JPWO2018181829A1 (ja) * 2017-03-30 2020-02-27 不二製油株式会社 チーズ様豆腐の製造方法
WO2018181829A1 (fr) * 2017-03-30 2018-10-04 不二製油グループ本社株式会社 Procédé de production de tofu de type fromage
WO2019188788A1 (fr) * 2018-03-29 2019-10-03 不二製油グループ本社株式会社 Procédé de fabrication d'aliment gélifié ou de pâte alimentaire à base de soja
JPWO2019188788A1 (ja) * 2018-03-29 2021-03-25 不二製油株式会社 大豆ペースト状食品乃至ゲル状食品の製造方法
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JP2018117642A (ja) * 2018-05-09 2018-08-02 ミナミ産業株式会社 全粒大豆飲料の製造方法

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