JP6809764B2 - Semi-solid soymilk material frozen product, its manufacturing method, semi-solid soymilk material thawed product, and method for obtaining it - Google Patents

Description

The present invention relates to a frozen semi-solid soymilk material, a method for producing the same, a thawed semi-solid soymilk material, and a method for obtaining the same, and in particular, a frozen soymilk material containing no protein denaturation inhibitor and its thawing. It is about things.

For foods such as frozen desserts made from soymilk, methods for preventing deterioration of texture due to freeze denaturation have been conventionally proposed. For example, Patent Document 1 below describes tofu containing soymilk, a coagulant, and a protein denaturation inhibitor as a complex frozen dessert containing a solid substance having a high versatility of flavoring in a continuous phase, which can impart various flavors. The composition is disclosed in which the gel particles are used and further contains sugars and flavoring raw materials.

Japanese Unexamined Patent Publication No. 2015-159752 "Composite frozen dessert having a solid substance in a continuous phase" Japanese Unexamined Patent Publication No. 2015-128410, "Soymilk Material, Soymilk Secondary Material, Their Manufacturing Method and Soymilk Processed Product"

As shown in the literature, frozen desserts made from soymilk contain a protein denaturation inhibitor. This is because the frozen soymilk containing no protein denaturation inhibitor has a drawback that the texture becomes lumpy. For example, oligosaccharides such as starch, sucrose and trehalose, and thickening polysaccharides such as oligosaccharide, dextrin, gelatin and gellan gum are usually used as a protein denaturation inhibitor in an amount of about 0.05 to 30% by weight. In addition, when the protein content decreases due to the heavy use of protein denaturation inhibitors and other additives, transglutaminase is also used in combination to reinforce the hardness.

However, if there is a freezing technology that can obtain a frozen product that does not impair the texture after thawing without using a protein denaturation inhibitor, it is not necessary to add a protein denaturation inhibitor that will eventually impair the original flavor. Can be. Further, it is possible to eliminate the need for addition of another additive accompanying the addition of the protein denaturation inhibitor. There is a demand for a technique capable of producing a frozen product without using such a protein denaturation inhibitor or other additives.

In addition, in frozen products, the occurrence of drip when thawed is generally a problem. The occurrence of drip significantly impairs the flavor of the thawed product, is not preferable in appearance, and lowers the commercial value. Therefore, freezing technology and thawing technology that can reduce the occurrence of drip when thawed are required.

Further, although the technique disclosed in Document 1 is a frozen product based on tofu, a cream-like lipid-containing aggregate derived from soy milk, that is, "soy milk cream" itself (see Patent Document 2 by the applicant) is frozen. Therefore, freezing technology and thawing technology that can reduce the occurrence of drip when thawed are required.

Therefore, the problem to be solved by the present invention is to make a cream-like lipid-containing aggregate derived from soymilk, that is, "soymilk cream" itself as a frozen product, and to drip it when thawed, based on the problems of the prior art. It is to provide freezing technology and thawing technology that can reduce the occurrence as much as possible. Another object of the present invention is to provide a technique for freezing and thawing a cream-like lipid-containing aggregate derived from soymilk, which can reduce drip generation as much as possible when thawed and can maintain creamy physical characteristics. Is.

Further, an object of the present invention is to provide a technique for freezing and thawing a cream-like lipid-containing aggregate derived from soymilk so that a frozen product that does not impair the texture after thawing can be obtained without using a protein denaturation inhibitor. It is to be. In addition, an object of the present invention is to provide a soymilk-derived cream-like lipid-containing aggregate freezing technique and thawing technique capable of adding other raw materials without restriction while eliminating the need for an antifreezing agent. Is. Another object of the present invention is to provide a highly accurate quality evaluation method for frozen soymilk-derived cream-like lipid-containing aggregates.

As a result of the study by the present inventor, the present inventor has found that the lipid-containing material obtained by separating soymilk with a flocculant at an apparent viscosity of about 50 Pa · S ^-1 is freezing resistant under quick freezing. I found. Further, in the evaluation by the LCR meter 4 electrode terminal when the semi-solid creamy present aggregate was frozen, −n was 0.4 or less in the range of the capacitance frequency of 0.012 to 20 kHz, which was satisfied. It was found that the frozen product has less water separation after thawing and becomes a soymilk-based sol with a good texture instead of tofu-based. Then, based on these, the present invention has been completed. That is, the inventions claimed in the present application as means for solving the above problems, or at least the inventions disclosed, are as follows.

[1] A cream-like form of soymilk-derived lipid-containing agglutinin (hereinafter referred to as "semi-solid soymilk material") is free of a protein denaturation inhibitor and has a freezing rate of 0.4 ° C./min or more. A semi-solid soymilk material frozen product that is frozen at 60 ° C or lower and -80 ° C or higher .
The value of -n shown in the following <Q> used for quality judgment of the semi-solid soymilk material frozen product is 0.4 or less.
Water separation rate after thawing Ri der 10% or less, and wherein the <br/> can hold the creamy properties after thawing, semisolid soy milk manufactured material frozen product.
<Q> −n is an index of a power approximation curve (C∝f ^ n) of capacitance C in the frequency 0.012 to 20 kHz band measured by an LCR meter (hereinafter referred to as “approximate curve index”).
[2] The semi-solid soymilk material frozen product according to [1], wherein the LCR meter measurement is performed by a four-terminal method.
[3] The above-mentioned one of [1] and [2], wherein the lipid-containing agglomerate is separated from the soymilk-made material produced by the method described in the following [A]. Semi-solid soymilk material frozen.
[A] By subjecting soymilk forming a stable colloidal dispersion system heat-extracted from fat-containing soybean to the aggregation process, lipid-containing aggregates, which are components containing lipids at a higher concentration than the soymilk, are produced. However, this is a method for producing a soymilk material obtained by dispersing the soymilk material in the soymilk, and soybeans having an NSI (water-soluble nitrogen index) of 80 or more are used as the fat-containing soybeans, and the aggregation process is carried out. This is a process in which a flocculant is added to soymilk that has formed a stable colloidal dispersion system by sufficient heating during preparation without heat aggregation or proteolytic enzyme treatment, and the lipid-containing aggregate has a protein content. The ratio of lipid content to soybean is 65% by weight or more and less than 100% by weight, and the rate of change in viscosity {(apparent viscosity after aggregation-apparent viscosity before aggregation) / apparent viscosity before aggregation} is 5 to 5 at 25 ° C. A method for producing a soymilk material, which comprises obtaining a soymilk material showing 100.
[4] The semi-solid according to any one of [1], [2], and [3], which is characterized by no addition of an emulsifier, no thickener or other quality improver, and no addition of food fats and oils. Frozen material made from soy milk.

[5] The semi-solid state according to any one of [1], [2], [3], and [4], which is characterized in that one or more auxiliary materials other than the following [B] are added. Frozen soymilk material.
[B] Emulsifiers, thickeners and other quality improvers, food fats and oils [6] The semi-solid soymilk material according to any one of [1], [2] and [3] is used as a protein denaturation inhibitor and emulsifier. Freezing to -60 ° C or lower and -80 ° C or higher at a freezing rate of 0.4 ° C / min or higher without adding any thickener or other quality improver or food fats and oils, and the water separation rate after thawing is 10. % Or less , and a method for producing a frozen product of a semi-solid soymilk material, which comprises obtaining a frozen product capable of retaining creamy physical characteristics after thawing .
[7] The semi-solid soymilk material frozen product according to any one of [1], [2], [3], [4], and [5] is thawed. Thawed material made from solid soymilk.

[8] A method for obtaining a thawed product of a frozen semi-solid soymilk material according to any one of [1] , [2], [3], [4], and [5], which is static in the air. A method for obtaining a semi-solid soymilk material thawed product, which is characterized by thawing in a placed state.

The frozen semi-solid soymilk material of the present invention , its production method, the thawed semi-solid soymilk material, and the method for obtaining the same are configured as described above. Therefore, according to these, a cream derived from soymilk. A soymilk-based frozen product can be obtained in which the lipid-containing aggregate itself in the form is frozen and the drip generation can be significantly reduced when the frozen product is thawed. Then, a frozen semi-solid soymilk material that retains the creamy physical characteristics, texture, and flavor when thawed can be obtained.

Further, according to the present invention, it is possible to obtain a frozen product that does not impair the texture after thawing without using a protein denaturation inhibitor. In addition, according to the present invention, it is possible to provide a frozen semi-solid soymilk material to which other raw materials can be added without restriction while eliminating the need for an antifreezing agent. Further, according to the present invention, the quality of frozen soymilk-derived cream-like lipid-containing aggregates can be evaluated with high accuracy, and the quality is maintained in the production of the semi-solid soymilk material frozen product of the present invention. It can contribute to stable manufacturing.

It is a conceptual diagram which shows the whole structure of this invention. It is a graph which shows the frequency dependence test result of the capacitance C in the semi-solid soymilk material frozen material. It is a photographic figure which shows the capacitance measuring method of the frozen matter in an Example of this invention. It is a graph which shows the capacitance C measurement result of the frozen matter in the Example of this invention.

Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is a conceptual diagram showing the overall configuration of the present invention. As shown in the figure, the semi-solid soymilk material frozen product 3 of the present invention is obtained by freezing a lipid-containing aggregate (semi-solid soymilk material) 1 derived from soymilk in a creamy form, and has a capacitance. The main configuration is that the exponent (approximate curve index) -n of the power approximation curve of the capacitance C in the frequency 0.012 to 20 kHz band is 0.4 or less and the water separation rate after thawing is 10% or less. To do.

The semi-solid soymilk material 1 according to the frozen product 3 of the present invention can be obtained by the production method disclosed in Document 2 above. That is, the semi-solid soymilk material 1 can be separated and obtained from the soymilk material produced by the method described in the following [A].
[A] Soymilk forming a stable colloidal dispersion system heat-extracted from fat-containing soybeans is subjected to an aggregation process, whereby lipid-containing aggregates, which are components containing lipids at a higher concentration than the soymilk, are produced. A method for producing a soymilk material, which is produced to obtain a soymilk material obtained by dispersing the soymilk in the soymilk. Here, as the fat-containing soybean, soybean having an NSI (water-soluble nitrogen index) of 80 or more may be used. However, it is not limited to this. Further, the aggregating process may be a process of adding a aggregating agent to soymilk forming a stable colloidal dispersion system by sufficient heating at the time of preparation without performing aggregation by heat or treatment with a proteolytic enzyme. it can. However, it is not limited to this. In addition, the lipid-containing aggregate can have a lipid content ratio of 65% by weight or more and less than 100% by weight with respect to the protein content. However, it is not limited to this. Further, as the soymilk material used for separating the semi-solid soymilk material 1, the viscosity change rate {(apparent viscosity after aggregation-apparent viscosity before aggregation) / apparent viscosity before aggregation} is 5 at 25 ° C. It can indicate ~ 100. However, it is not limited to this.

In the frozen soymilk material 3 of the present invention having such a structure, the creamy physical characteristics, taste and flavor before freezing are sufficiently maintained even after thawing. After thawing, the frozen product 3 (semi-solid soymilk material thawed product 5) is put into the mouth to eat, and a creamy smooth texture is reproduced. Moreover, there is very little drip, and a good thawed state can be provided.

The semi-solid soymilk material frozen product 3 of the present invention can also be free of at least one of the additives listed in [B] below.
[B] The emulsifier, thickener and other quality improver, food oil and fat, that is, the frozen semi-solid soymilk material of the present invention 3 can have any of the following specifications [C] to [I].
[C] No emulsifier added [D] No quality improver added [E] No food fats and oils added [F] No emulsifiers and quality improvers added [G] No emulsifiers and food fats and oils added [H] No quality improvers and food fats and oils added Addition [I] No emulsifier, quality improver and food fats and oils added

In addition to this, in the frozen soymilk material 3 of the present invention, no protein denaturation inhibitor can be added. As described above, as the protein denaturation inhibitor, starch, oligosaccharides such as sucrose and trehalose, and thickening polysaccharides such as oligosaccharide, dextrin, gelatin and gellan gum are usually used in an amount of about 0.05 to 30% by weight. The effects of these on the flavor and texture of the creamy semi-solid soymilk material 1 cannot be overlooked. Nevertheless, conventionally, the addition of a protein denaturation inhibitor has been indispensable in order to prevent deterioration of texture after thawing due to protein denaturation. However, in the present invention, the texture does not deteriorate after thawing even if this is not used. That is, according to the present invention, it is not necessary to add a protein denaturation inhibitor, it is possible to avoid spoiling the flavor and the like due to the addition, and the quality can be improved.

One or more of the additives in [B] above can be added without addition, or a protein denaturation inhibitor can be added without addition, while one or more auxiliary raw materials other than these can be made from the semi-solid soymilk of the present invention. The frozen material 3 can be included without restriction. For example, sugars (sucrose, oligosaccharides, liquid sugars, sorbit, etc.), water candy, high-sweetness sweeteners (aspartame, stebioside, etc.) as sweeteners, and seasonings such as salt, spices, and flavors as other flavoring ingredients. , Fruits, vegetables, tea, herbs, chocolate powders, sucrose, dried products, etc., or colorants, etc. can be appropriately combined or used alone.

It should be noted that the semi-solid soymilk material 1 is subjected to the semi-solid soymilk material frozen product manufacturing process P1 without adding any of protein denaturation inhibitor, emulsifier, thickener and other quality improvers or food fats and oils. A method for producing a frozen semi-solid soymilk material, which is frozen to obtain a frozen product 3 having a water separation rate of 10% or less after thawing, is also within the scope of the present invention. Further, the semi-solid soymilk material thawed product 5 obtained by thawing the semi-solid soymilk material frozen product 3 is also a semi-solid state in which the semi-solid soymilk material frozen product 3 is thawed in an air. The method for producing a thawed product by the soymilk material thawing process P2 is also within the scope of the present invention.

Further, a method of evaluating the quality of the semi-solid soymilk material frozen product 3 by the semi-solid soymilk material frozen product quality evaluation process E3 is also within the scope of the present invention. That is, the capacitance C of the frozen semi-solid soymilk material 3 in the frequency range of 0.012 to 20 kHz is measured with an LCR meter, and the exponent (approximate curve index) -n of the power approximation curve is obtained and the value is obtained. This is a method of judging the quality of frozen semi-solid soymilk material. Specifically, as will be described later in the examples, good quality may be determined when the −n value is 0.4 or less. Further, the LCR meter measurement can be performed by the four-terminal method. According to the evaluation method of the present invention, the quality of the frozen semi-solid soymilk material 3 can be evaluated with high accuracy and easily.

The evaluation method of the present invention will be further described.
FIG. 2 is a graph showing the results of a frequency-dependent test of capacitance C in a frozen semi-solid soymilk material. When the capacitance C of the semi-solid soymilk material frozen product was measured for the frozen product at -15 ° C, -20 ° C, and -80 ° C by the method described later in the examples, the semi-solid soymilk material frozen product was measured. We have found that C can be expressed as a power of frequency in the region of frequency 0.012 to 20 kHz. That is, when fitting at C∝f ^ n, −n = 0.88 at −15 ° C., whereas −n = 0.36 at −80 ° C. When the water separation rate and -n were plotted, a correlation was found between the two. Since water separation is remarkable when the frozen state is inappropriate, it was clarified that the quality of the frozen state can be determined by measuring -n in the frozen state. This is considered to be generally applicable to frozen foods.

Examples of the present invention will be described below, but the present invention is not limited thereto. An outline explanation of the experimental results according to the present invention will be used as an example.
<Experiment on freezing of lipid-containing aggregates (semi-solid soymilk material) derived from creamy soymilk>
<1. Purpose ＞
The freezing resistance of the semi-solid soymilk material of the present invention by the freezing method and the thawing method is tested by electrical property measurement and sensory evaluation. A creamy crushed product using tofu is used as a comparative example.

<2. Experimental method>
<2. -1 Preparation of lipid-containing aggregates (semi-solid soymilk material) derived from soymilk in cream form>
The semi-solid soymilk material (hereinafter, also referred to as “soymilk cream”) was prepared by the method described in Patent Document 2 above. The outline is as shown in the soymilk material manufacturing method shown in [A] below.
[A] By subjecting soymilk forming a stable colloidal dispersion system heat-extracted from fat-containing soybean to the aggregation process, lipid-containing aggregates, which are components containing lipids at a higher concentration than the soymilk, are produced. However, this is a method for producing a soymilk material obtained by dispersing the soymilk material in the soymilk, and soybeans having an NSI (water-soluble nitrogen index) of 80 or more are used as the fat-containing soybeans, and the aggregation process is carried out. This is a process in which a flocculant is added to soymilk that has formed a stable colloidal dispersion system by sufficient heating during preparation without heat aggregation or proteolytic enzyme treatment, and the lipid-containing aggregate has a protein content. The ratio of lipid content to soybean is 65% by weight or more and less than 100% by weight, and the rate of change in viscosity {(apparent viscosity after aggregation-apparent viscosity before aggregation) / apparent viscosity before aggregation} is 5 to 5 at 25 ° C. A method for producing a soymilk material, which comprises obtaining a soymilk material showing 100.

The following is an example of soymilk cream preparation.
Soymilk is made by using full-fat soybeans (NSI = 87.9), soaking overnight and then grinding with a grinder while adding water, and then boiling the raw bean curd refuse by heating it sufficiently at about 100 ° C while passing it through a steaming can. It was obtained by separating the okara with a screw press type filtration device. The solid content of the soymilk was 11.4%, the protein content was 5.5%, and the lipid content was 3.9%. Put 1,000 mL of this soymilk in a beaker and keep it warm at 25 ° C in a constant temperature water tank, then add 5% (w / v) ascorbic acid while stirring vigorously with a stirrer, and add drops at pH 5.69 while observing the increase in viscosity. It was stopped and subjected to centrifugation at 25 ° C. The viscosity change rate (25 ° C.) of soymilk before centrifugation was 43.9. After centrifugation, about 505 g of a precipitation phase was obtained. The texture of this precipitation phase (soy milk cream) became creamy.

<2. -2 Comparative example sample preparation>
The filled tofu was crushed using an Oster blender to obtain a creamy crushed tofu product.

<2. -3 Freezing method>
This was done using a freezer that can freeze at -80 ° C. The experiment was carried out by freezing soymilk cream and ground tofu at an arbitrary freezing rate. The freezing temperatures tested were −15 ° C., −20 ° C., −30 ° C., −60 ° C., −80 ° C.
<2. -4 Freezing rate measurement method>
A temperature logger was placed in the center of a 67 × 67 × 35 mm soymilk cream sample, the sample was placed in a freezer, and the temperature difference when the core temperature dropped from room temperature to near 0 ° C. was divided by the required time (minutes). That is, the freezing rate is as follows.
Freezing rate: The temperature at which the center of the sample drops in 1 minute when frozen in a freezer <2. -5 How to measure thawing speed>
The sample was taken out of the freezer and the temperature difference when the core temperature rose to near 0 ° C. was divided by the required time.

<2. -6 Defrosting method>
The method of thawing the frozen soymilk cream was as follows.
Refrigerated thawing: Place the sample in a household refrigerator (8 ° C) and thaw for about 8 hours Room temperature thawing: Thaw indoors (about 20 ° C) Running water thawing: Thaw in running water (about 10 ° C) Warm water thawing: Warm running water Thaw in (about 30 ° C) <2. -7 How to measure the water separation rate>
Frozen samples of soymilk cream and crushed tofu were placed in a household refrigerator (8 ° C.) and thawed, and the water separation rate was measured. The measurement method was as follows. The thawed sample was placed in a colander and the amount of drip was measured. The amount of drip and the amount of evaporation in the freezer were defined as the amount of water separation, and the value obtained by dividing the amount of water separation by the weight of the sample before freezing was defined as the water separation rate.

<2. -8 Measurement of capacitance C of frozen matter>
Using an LCR meter, the capacitance C of the frozen sample was measured by changing the frequency from 0.012 kHz to 20 kHz. The graph was plotted with the frequency on the horizontal axis and the capacitance on the vertical axis, and the index of the obtained power approximation curve (C∝f ^ n) was defined as the approximation curve index −n. FIG. 3 is a photographic diagram showing a method for measuring the capacitance of a frozen product. The C measurement of the frozen product is performed on a frozen product sample such as soy milk cream frozen product 30 in a stainless steel chalet 41 placed on a cooled cold insulation agent 40 as shown in a heat-insulating styrofoam container. Was placed, a measurement auxiliary plate 42 provided with a hole for passing an electrode was placed on the measurement auxiliary plate 42, and the electrode 15 of the LCR meter 10 was inserted into a frozen sample through the hole. In the case of a sample frozen at -80 ° C, dry ice was used instead of the ice pack 40. As shown in the figure, the measurement was performed by the 4-terminal method.

<2. -9 Sensory evaluation>
Sensory evaluation was performed using refrigerated soymilk cream as a standard. As the refrigerated soymilk cream, one refrigerated in a household refrigerator (8 ° C.) was used.
The stickiness, ease of swallowing, amount of residue in the mouth, and tofuiness when the refrigerated soymilk cream was set to 0 were evaluated on a scale of -3, -2, -1, 0, 1, 2, and 3. For each item, the larger the degree, the larger the numerical value. In other words, the larger the value, the more sticky / easy to swallow / more residue / tofu. The sum of the squares of each item of the sensory evaluation was used as the sensory evaluation coefficient. The closer this is to 0, the closer the quality is to the refrigerated soymilk cream before freezing.

<3. Experimental results>
<3. -1 Approximate curve index-n and water separation rate>
FIG. 4 is a graph showing the measurement result of the capacitance C of the frozen product in the examples and the like tested by changing the freezing temperature and speed. Examples 1 to 5 and Comparative Example 1 are shown. In addition, Table 1 shows the approximate curve index and the water separation rate in the examples and the like tested by changing the freezing temperature and speed. In addition to Comparative Example 1, FIG. 4 also shows graphs of soymilk cream (18 ° C., stored at room temperature) and crushed tofu (18 ° C., stored at room temperature). As shown in these, it was confirmed that in the samples having an approximate curve index −n of 0.4 or less (Examples 4 and 5), the water separation rate was as low as 10% or less, and the freezing state was good with less drip. Was done.

<3. -2 Sensory evaluation>
Table 2 shows the results of sensory evaluation performed on a part of Examples and Comparative Example 1.
In the sample having an approximate curve index −n of 0.4 or less (Example 4), the sensory evaluation coefficient was as low as 1.1, which was close to the quality of the soymilk cream before freezing, and exhibited excellent quality. Other Examples 1 and 2 also showed the second best quality. On the other hand, the sample (Comparative Example 1) in which the crushed tofu was frozen, thawed and stirred became liquid, and the recoverability after freezing and thawing of the soymilk creams of Examples 1, 2 and 4 was not observed. ..

<3. -3 Differences depending on the defrosting method>
Table 3 shows the measurement results of the water separation rate and the viscosity measurement results due to the difference in the thawing method based on the soymilk cream frozen at −30 ° C. (Examples 3, 7 to 10, Comparative Examples). 1). Comparing Examples 3, 7 and 8 of -30 ° C freezing, the case of thawing in a household refrigerator (8 ° C) and the case of thawing in running water of about 10 ° C (Example 3). In 8), it was shown that the water separation rate was higher and the viscosity was higher and harder when thawed under running water. Therefore, it was confirmed that as a thawing method, thawing performed in a refrigerated state is preferable to thawing under running water. It was also suggested that there is no particular problem in thawing at room temperature. In Comparative Example 1, the water separation rate was remarkably high.

On the other hand, according to the experimental results of soymilk cream frozen at -15 ° C (Examples 9 and 10), the water separation rate and the viscosity also increased as compared with the case of freezing at -30 ° C (Examples 3, 7 and 8). I could see the tendency to do it. From this, it was shown that freezing at -30 ° C rather than -15 ° C is desirable in order to obtain a better thawed product. As shown in Tables 1 and 2 above, lower water separation rate and higher sensory evaluation results were obtained at -60 ° C and -80 ° C, and the quality of the thawed product was improved by lowering the freezing temperature. It was suggested that it could be enhanced.

Table 4 shows the sensory evaluation results of some examples. It is the measurement result of each sensory evaluation item and the sensory evaluation coefficient by the thawing method about the soymilk cream frozen at -15 ° C. (Examples 9 and 10) and the crushed tofu product frozen at -60 ° C. (Comparative Example 1). When thawed in a household refrigerator (8 ° C) (Example 9) and when thawed by immersing in warm running water at about 30 ° C (Example 10), thawing in warm water has a higher water separation rate. It became more viscous and harder. In addition, the sensory evaluation coefficient was also high, and it was judged that the quality was more divergent from the quality before freezing. That is, it was confirmed that the thawing method using warm water is not preferable. Thawing in running water (thawing in running water / thawing in warm water) has a higher water separation rate and a higher sensory evaluation coefficient than thawing in air (thawing in refrigeration / room temperature), which is far from the quality before freezing. It was concluded that thawing should be in air.

According to the frozen semi-solid soymilk material of the present invention , its production method, the thawed semi-solid soymilk material, and the method for obtaining the same , the creamy form of the lipid-containing aggregate itself derived from soymilk is freeze-resistant. It can be a frozen product with excellent texture, can significantly reduce the occurrence of drip when thawed, can maintain creamy physical properties, and can be widely used as an allergen-free material. You can expect it. Therefore, it is an epoch-making and industrially applicable invention in the soybean processing field, the food manufacturing / use field, and all related fields.

1 ... Semi-solid soymilk material 3, 30 ... Semi-solid soymilk material Frozen (frozen soymilk cream)
5 ... Semi-solid soymilk material thawed product 10 ... LCR meter electrode cable 15 ... LCR meter electrode 30 ... Soymilk cream frozen product 40 ... Cooling agent 41 ... Stainless steel chalet 42 ... Measurement auxiliary plate

E3 ... Semi-solid soymilk material frozen product quality evaluation process P1 ... Semi-solid soymilk material frozen product manufacturing process P2 ... Semi-solid soymilk material thawing process

Claims (8)

The creamy form of soymilk-derived lipid-containing aggregates (hereinafter referred to as "semi-solid soymilk material") is -60 ° C or less at a freezing rate of 0.4 ° C / min or more without the addition of a protein denaturation inhibitor. A semi-solid soymilk material frozen product frozen at -80 ° C or higher .
The value of -n shown in the following <Q> used for quality judgment of the semi-solid soymilk material frozen product is 0.4 or less.
Water separation rate after thawing Ri der 10% or less, and wherein the <br/> can hold the creamy properties after thawing, semisolid soy milk manufactured material frozen product.
<Q> −n is an index of a power approximation curve (C∝f ^ n) of capacitance C in the frequency 0.012 to 20 kHz band measured by an LCR meter (hereinafter referred to as “approximate curve index”). The frozen semi-solid soymilk material according to claim 1, wherein the LCR meter measurement is performed by a four-terminal method. The semi-solid soymilk product according to any one of claims 1 and 2, wherein the lipid-containing aggregate is separated from the soymilk product produced by the method according to the following [A]. Material frozen material.
[A] By subjecting soymilk forming a stable colloidal dispersion system heat-extracted from fat-containing soybean to the aggregation process, lipid-containing aggregates, which are components containing lipids at a higher concentration than the soymilk, are produced. However, this is a method for producing a soymilk material obtained by dispersing the soymilk material in the soymilk, and soybeans having an NSI (water-soluble nitrogen index) of 80 or more are used as the fat-containing soybeans, and the aggregation process is carried out. This is a process in which a flocculant is added to soymilk that has formed a stable colloidal dispersion system by sufficient heating during preparation without heat aggregation or proteolytic enzyme treatment, and the lipid-containing aggregate has a protein content. The ratio of lipid content to soybean is 65% by weight or more and less than 100% by weight, and the rate of change in viscosity {(apparent viscosity after aggregation-apparent viscosity before aggregation) / apparent viscosity before aggregation} is 5 to 5 at 25 ° C. A method for producing a soymilk material, which comprises obtaining a soymilk material showing 100. The frozen semi-solid soymilk material according to any one of claims 1, 2 and 3, characterized in that no emulsifier is added, no thickener or other quality improver is added, and no food oil or fat is added. The frozen semi-solid soymilk material according to any one of claims 1, 2, 3 and 4, wherein one or more auxiliary materials other than the following [B] are added.
[B] Emulsifiers, thickeners and other quality improvers, food fats and oils The semi-solid soymilk material according to any one of claims 1, 2 and 3 is frozen at a freezing rate of 0 without adding any of a protein denaturation inhibitor, an emulsifier, a thickener or other quality improver or a food fat or oil. It is characterized by freezing at -40 ° C / min or higher to -60 ° C or lower and -80 ° C or higher to obtain a frozen product that has a water separation rate of 10% or less after thawing and can retain creamy physical characteristics after thawing. A method for producing frozen semi-solid soymilk material. A thawed semi-solid soymilk material according to any one of claims 1, 2, 3, 4, and 5, wherein the frozen semi-solid soymilk material is thawed. The method for obtaining a thawed product of a frozen semi-solid soymilk material according to any one of claims 1, 2, 3, 4, and 5, characterized in that the thawed product is thawed in an air-standing state. , How to get a semi-solid soymilk material thawed product.