JP4922740B2 - A method for reducing the strength of aftertaste and / or egg strength of soy milk. - Google Patents

Description

  The present invention relates to a method for improving the flavor of soy milk and soy milk-containing foods and drinks, characterized in that the aftertaste and sour taste of soymilk are reduced by the addition of reduced saccharified reduced starch syrup.

  In recent years, due to increased health awareness, many foods and beverages using functional materials that are effective in preventing lifestyle-related diseases have been commercialized. Among them, soy milk is an excellent functional material containing many functional ingredients such as isoflavones and soy peptides, but has a taste problem that it has a unique aftertaste and egg taste. In order to compensate for this point, by adding lactic acid bacteria fermentation as in Patent Documents 1-2, a method of performing enzyme treatment as in Patent Document 3, and adding various food materials as in Patent Documents 4-5, A method for improving the flavor has been proposed.

Japanese Laid-Open Patent Publication No. 10-201416 JP 2002-51720 PR Japanese Unexamined Patent Publication No. 2006-81440 JP 2002-253164 A JP 2003-230365 A

  Patent Documents 1 and 2 are methods for improving aftertaste and egg taste by fermenting with lactic acid bacteria, but there is a problem that acidity is produced by fermentation. Patent Document 3 is a method for improving aftertaste and taste by treating with an enzyme (diglycosidase), but it is necessary to deactivate the enzyme by heat treatment or the like, and the deactivated enzyme remains in the product. There was a problem of end. Patent document 4 is a method for improving aftertaste and taste by adding phosphorylated saccharide mineral conjugates and patent document 5 is adding palatinose, but it is difficult to say that the improvement effect is sufficient, and depending on the amount added There was a problem that the flavor of the material was felt.

  The present invention reduces the aftertaste and sour taste of soymilk by adding low glycated reduced starch syrup having a sugar composition per solid content of 50% by weight or more in soymilk and foods and drinks containing soymilk. The present invention relates to a method for improving flavor of soymilk and soymilk-containing foods. In particular, by adding 1 to 20 parts by weight of low glycated reduced starch syrup having 50% or more of 5 saccharides and 35% or less of 7 or more saccharides to 100 parts by weight of soymilk, The present invention relates to a method for improving the flavor of soymilk and soymilk-containing foods and drinks, characterized in that it is reduced.

  The present invention is characterized by adding soy milk and reduced glycated reduced starch syrup having a specific sugar composition to foods and drinks containing soy milk, thereby reducing the aftertaste and sour taste of soymilk, and having a good flavor And soymilk-containing foods and drinks.

Reduced starch syrup is a kind of sugar alcohol, and is generally produced by hydrogenating starch syrup obtained by hydrolyzing starch with an acid or enzyme. A starch obtained by degrading starch to a DE 40 or less low saccharified starch syrup and hydrogenating it is often called a low saccharified and reduced starch syrup.

Low saccharified reduced starch syrup has a slow sweetness and has an aftertaste, but this unique sweetness can reduce the aftertaste and sour taste of soy milk. Since the aftertaste and sour taste of soy milk are masked by the sweetening aftertaste, the effect of improving the aftertaste and sour taste of soymilk becomes smaller as the sweetness becomes faster. In addition, low saccharified reduced starch syrup has a low sweetness (intensity of sweetness) (about 10 to 30% of sugar), so even if the amount added to soy milk increases, it is difficult to feel the sweetness of carbohydrates.

The reduced starch syrup in the present invention may be prepared by any method other than the above general production method. As an example, a mixture obtained by mixing two or more kinds of syrups or sugars prepared separately may be hydrogenated, or a mixture of two or more kinds of sugar alcohols or reduced syrups prepared separately may be used. Further, a product obtained by fractionating the prepared varicella by chromatography separation or the like may be hydrogenated, or a prepared reduced varicella may be fractionated by chromatographic separation or the like. Further, the low saccharification / reduction starch syrup used in the present invention may be liquid or powder. The powdered reduced starch syrup may be any powdered reduced starch syrup, and may be a glassy (amorphous) powder obtained by drying the reduced starch syrup. Any method may be used for pulverizing the reduced starch syrup.

The low saccharification-reduced starch syrup used in the present invention may be any sugar composition as long as the sugar composition per solid content is 50% by weight or more of pentasaccharides or more. When the amount of 1 to 4 saccharides per solid content is 50% by weight or more, the aftertaste of soy milk and the effect of reducing the taste of the soy milk are reduced because the sweetness is reduced. However, when 7 saccharides or more exceed 35% by weight, the aftertaste and sour taste of soy milk are reduced, but since the high-quality sugary alcohol-like taste appears, soy milk and soy milk-containing food and drink The flavor of things may be reduced. Therefore, it is preferable that the sugar composition per solid content is 50% by weight or more of 5 saccharides or more and 35% by weight or less of 7 saccharides or more.

When the amount of low saccharified reduced starch syrup is less than 1 part by weight with respect to 100 parts by weight of soy milk, the effect of reducing the aftertaste and sour taste of soy milk is small. Part by weight or more is preferable. However, if the addition amount of low saccharified reduced starch syrup exceeds 20 parts by weight with respect to 100 parts by weight of soy milk, the influence of the sweetness of low saccharified reduced starch syrup increases on taste, soy milk may have an extra sweetness, and viscosity. Is added, and the amount of low saccharified reduced starch syrup is preferably 20 parts by weight or less with respect to 100 parts by weight of soy milk.

The soymilk flavor improving method of the present invention includes soymilk and fermented soymilk, beverages containing soymilk (cocoa beverages, coffee beverages, tea beverages, etc.), frozen desserts (ice cream, iced milk, lacto ice, ice confections, etc.), yogurt , Pudding, Japanese and Western confectionery, baked confectionery, chocolate, candy, bread, noodles (ramen, buckwheat, udon), cooked rice products (cooked rice, rice cakes, etc.), side dish, hot pot, soup, seasoning, health food, soy milk Any food and drink can be applied. In addition to soymilk and reduced saccharified reduced starch syrup, water, various food materials, food additives, and the like can be blended in the food and drink whose flavor has been improved by the soymilk flavor improving method of the present invention.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples of the present invention. However, the present invention is not limited to these examples.

  Various sugars were added at a ratio of 3.5 parts by weight as a solid content to 100 parts by weight of soy milk with no component adjustment to prepare a soy milk drink. Low saccharified reduced starch syrup (60% by weight of 5 saccharides or more, 22% by weight of 7 saccharides or more), medium saccharified and reduced starch syrup (10% of sugar composition in solids by 5% or more sugar) ), Sugar (granulated sugar), palatinose, and low saccharified starch syrup (the sugar composition in the solid content is 65% for saccharides of 65% or more and 30% for 7 saccharides or more). After the preparation, ten panelists performed a sensory test. For the aftertaste and sour taste of soymilk, no scoring was added, and the rating method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very When the sensory test was conducted, the aftertaste and sour taste of the soy milk were the weakest in the low saccharified reduced starch syrup added section.

Various low saccharified and reduced starch syrups were added at a ratio of 5 parts by weight as solids to 100 parts by weight of soy milk with no ingredients adjusted to prepare a soy milk drink. Low saccharified reduced starch syrup having a content of 5 saccharides or more per solid content of 45% by weight and a content of 7 saccharides or more of 30% by weight (low saccharified reduced starch syrup A), and a content of 5 saccharides or more per solid content of 50%. 5% by weight and a content of 7 saccharides or more is 35% by weight (low saccharified reduced starch syrup B), a content of 5 saccharides or more per solid content is 55% by weight and a content of 7 saccharides or more is 40% by weight (low saccharification) Reduced starch syrup C), a content of 5 or more saccharides per solid content of 80% by weight and a content of 7 or more saccharides of 55% by weight (low saccharified reduced starch syrup D) was used. After the preparation, ten panelists performed a sensory test. For the aftertaste, soy milk taste, and miscellaneous taste (pasteiness), no saccharide was added, and the rating method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly The sensory test was performed at (strong, +2: strong, +3: very strong). More than 5 saccharides per solid content was 50% or more, and the effect of reducing aftertaste and egg taste was high, and more than 7 saccharides was 35% or less, and no harsh taste (pasteiness) was felt.

A soy milk beverage was prepared according to the formulation shown in Table 3. As the soy milk, soy milk having no ingredients was used. Sweet NT (manufactured by Nikken Kasei Co., Ltd., the sugar composition in the solid content is 58% or more of saccharides and 23% of 7 or more saccharides) was used as the low saccharification and reduction starch syrup. After the preparation, ten panelists performed a sensory test. With respect to the aftertaste, taste and sweetness, the score method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: The sensory test was performed at (strong, +3: very strong). Also, the ranking method (5 points for the most favorite combination, 4 points for the second favorite combination, 3 points for the third favorite combination, 2 points for the 4th favorite combination, 5 points for the liking The sensory test was conducted at 1 point for the blending and 0 points for the sixth favorite blending. When the amount of reduced saccharified reduced starch syrup was less than 1 part by weight with respect to 100 parts by weight of soymilk, the effect of improving aftertaste and egg taste was low, and the preference ranking was also low. Moreover, when the amount of reduced saccharified reduced starch syrup was greater than 20 parts by weight with respect to 100 parts by weight of soymilk, sweetness became worse and the preference ranking was also low.

Soymilk lacto ice was prepared according to the formulation shown in Table 4. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. About the aftertaste and sour taste of soymilk, the score method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong) , +3: very strong), the sensory test was performed, and the aftertaste and sour taste of soy milk were weaker in the case of the low saccharified reduced starch syrup added. In addition, when asked whether they prefer sweet NT additive-free products or additive products, all responded that they prefer the reduced glycated reduced starch syrup added products.

A soy milk pot soup was prepared according to the formulation shown in Table 5. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. About the aftertaste and sour taste of soymilk, the score method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong) , +3: very strong), the sensory test was performed, and the aftertaste and sour taste of soy milk were weaker in the case of the low saccharified reduced starch syrup added. In addition, when asked whether they prefer sweet NT additive-free products or additive products, all responded that they prefer the reduced glycated reduced starch syrup added products.

Addition of low-saccharified reduced starch syrup to soymilk and foods and drinks containing soymilk shows the effect of reducing the aftertaste and sour taste of soymilk. Due to the effect of reducing the aftertaste and egg taste of this soymilk, soymilk and soymilk-containing food and drink having a good flavor can be provided.

Claims (1)

In food containing soy milk and soy milk, by 5 sugars or sugar composition of the total solid content is added a low glycated reduction syrup that is a more than 50% by weight or more and 7 saccharides 35 wt% or less, sweetening Atohiki The method of reducing aftertaste strength and / or egg strength by soymilk.