JP6065385B2 - Method for producing soymilk - Google Patents

Description

The present invention relates to a method for producing soy milk having different component compositions by utilizing the fact that unheated soy milk is frozen and thawed and separated into at least two upper and lower layers.

  At present, the concentration of soy milk is adjusted by adding water or concentrating at the tofu production site, but the component composition is not prepared.

  On the other hand, methods for fractionating soy protein by pH adjustment or centrifugation have been proposed (see Patent Document 1 and Patent Document 2).

  In addition, there has been proposed a technique for recovering the gelation ability of non-heated soymilk that has been frozen and thawed to enable tofu production (see Patent Document 3).

JP 2009-275056 A JP-A-5-43597 JP 2008-301735 A

  At present, the properties of soymilk are limited only by the concentration adjustment by soymilk hydration and concentration performed by a tofu manufacturer, making it difficult to develop new applications.

  Moreover, since pH adjustment and centrifugation are complicated operations, they are not performed at the tofu production site.

  The present invention solves the above problem by utilizing the fact that soy milk is separated into at least two upper and lower layers by freezing and thawing unheated soy milk.

Specifically, the soybean was immersed in water, water was added and grinding, the soymilk obtained by removing okara with squeezed machine, after freezing without heat treatment, the decompression at 35 to 60 ° C. 8 This is a production method in which a plurality of types of soy milk having different component compositions are obtained by carrying out within a period of time and separating them into at least two layers. Since this separation can be visually confirmed, it can be easily separated by decantation. Since the upper and lower two layers of soy milk have different component compositions, soy milk having different component compositions can be prepared by a simple operation.

  According to the present invention, since at least two types of soy milk having different properties from the conventional one can be easily obtained, it is possible to develop a new processed soy milk product by using these alone, mixed, or mixed with other materials. Become.

Schematic of Example 1 of this invention which shows a soymilk fractionation process. Schematic of the manufacturing process of yogurt-like food. Schematic of the manufacturing process of sausage-like food.

    The present invention will be specifically described below with reference to examples.

As Step 1, 40 liters of water was added to 10 kg of soybeans and immersed at 20 ° C. for 16 hours.
As Step 2, water was added up to 8 times the amount of soybean, and this was ground with a grinder.
As Step 3, the okara was removed with a tofu squeezer, and the soymilk obtained was designated as soymilk A.
As Step 4, soy milk A was put in a transparent container and frozen at -18 ° C for 7 days.
It thawed at 10 degreeC as Step5 for 24 hours.
The soy milk separated as Step 6 was fractionated by decantation to obtain soy milk B (upper layer) and soy milk C (lower layer), respectively.

  The color and absorbance of soymilk A, soymilk B, and soymilk C are shown in Table 1. The color used was a colorimeter CLR-7100F (Shimadzu Corporation), and the reflected light was measured with a C / 2 light source (L, a, b) * color system. Absorbance was measured at 660 nm using a spectrophotometer UV-2550 (Shimadzu Corporation).

  The soy milk thawed in Step 5 was visually confirmed to be separated into two layers. Moreover, separation can be confirmed from Table 1 because the soymilk A, soymilk B, and soymilk C have different colors and absorbances.

  Table 2 shows the weight ratio of soy milk A, soy milk B, and soy milk C, protein concentration, lipid concentration, pH, and number of lactic acid bacteria. The protein concentration was measured by the Kjeldahl method, the lipid concentration was measured by the chloroform-methanol mixed extraction method, the pH was measured by the electrode method, and the number of lactic acid bacteria was measured by the BCP-added plate count medium method. In addition, 6.25 was used for the nitrogen-protein conversion coefficient of soymilk.

  Moreover, when soymilk A, soymilk B, and soymilk C were subjected to SDS-polyacrylamide gel electrophoresis, the migration pattern was quantified by densitometry, and the composition ratio of beta-conglycinin and glycinin was examined. It was.

  From Tables 2 and 3, it can be confirmed that soy milk A, soy milk B, and soy milk C have different component compositions.

After freezing 30 g of soymilk, thawing at 90 ° C. and 60 ° C. assuming heat thawing, 35 ° C. assuming normal temperature thawing, 10 ° C. and 0 ° C. assuming refrigeration thawing, separation state, pH, number of lactic acid bacteria Table 4 shows the results of the investigation. The thawing conditions were 90 ° C., 60 ° C. using a water bath, 35 ° C., 10 ° C., and 0 ° C. using a low-temperature incubator.

  From Table 4, no separation was observed upon thawing at 90 ° C.

  Example 3 shows a method for producing a yogurt-like food as a method of using the soy milk obtained in the present invention.

As Step 7, 1 liter of each of soy milk A, soy milk B, and soy milk C was heated for 2 minutes after reaching the product temperature of 90 ° C. in a 95 ° C. water bath.
It cooled at 5 degreeC as Step8 for 2 hours.
As Step 9, 5% sugar and 2% yuzu juice were mixed with the cooled soy milk.
Step 10 was placed in a cup container and heated at 80 ° C. for 30 minutes.
Step 11 was cooled at 5 ° C. for 2 hours to prepare Food D, Food E, and Food F.

  As a result of the sensory test, food E was evaluated as “smooth” and “good in mouth melting” compared to food D and food F.

  Example 4 shows a method for producing a sausage-like food as a method for using the soymilk obtained in the present invention.

As Step 12, 1 liter each of soymilk A, soymilk B, and soymilk C was kneaded with 0.2% gluconodeltalactone, 0.5% sodium chloride, and 5% starch.
As Step 13, pressure heating was performed at 105 ° C. for 5 minutes.
In Steps 14, 15, 16, and 17, cooling, deaeration, filling, and heating were performed to prepare food G, food H, and food I.

  As a result of the sensory test, the food I was evaluated as “elastic” and “solid in shape” compared to the food G and food H.

  In this embodiment, conditions for explaining the present invention are set, but the technical scope is not limited by the condition settings.

  This invention newly opens and expands the use of soybeans, and contributes to the development of the food industry.

Step 1 ... Soaked in water at 20 ° C for 16 hours Step 2 ... Addition and grinding Step 3 ... Remove okara Step 4 ... -18 ° C for 7 days freezing Step 5 ... Defrost at 10 ° C for 24 hours Step 6 ... Separating Soymilk B and Soymilk C Step 7 ... Heated at 90 ° C for 2 minutes Step 8 ... Cooled at 5 ° C for 2 hours Step 9 ... Mixed with 5% sugar and 2% yuzu juice Step10 · · Heated at 80 ° C for 30 minutes Step11 ··· Cooling at 5 ° C for 2 hours Step12 ··· Kneading Step13 · · · 105 ° C for 5 minutes under pressure Step14 · · Cooling at room temperature for 2 hours Step15 · · Vacuum degassing Step16 · · Filling the casing Step17 · · Molding and heating with boiling water for 5 minutes

Claims (1)

Soy milk obtained by immersing soybeans in water, hydrating and grinding, removing okara with a squeezing machine, freezing without heat treatment , thawing at 35-60 ° C. within 8 hours, A method for producing soymilk, characterized in that it is separated into at least two upper and lower layers to obtain a plurality of types of soymilk having different component compositions.

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