JP6901249B2 - Soymilk gelled food and its manufacturing method - Google Patents

Description

The present invention relates to soymilk gelled foods and methods for producing the same. Specifically, it is a soymilk gelled food in which a solution containing pretreated soymilk is solubilized with a gelling agent, and the pretreated soymilk heats the soymilk until the product temperature reaches 70 to 100 ° C. The soymilk gelled food containing trehalose and / or oligosaccharide, and the pretreatment step including heating the soymilk to a product temperature of 70 to 100 ° C. It relates to a method for producing soymilk gelled food, which comprises a step of adding a gelling agent, trehalose and / or oligosaccharide and arbitrary water to the treated soymilk, dissolving it by heating, and then cooling it to make it non-fluidized. ..

Soymilk is either wet-ground and homogenized by adding water to soaked soybeans to make raw kure, or left in the crushed soybeans for an appropriate period of time to make raw kure, and the purpose is to adjust the protein concentration as necessary. It is produced by heat-treating soybeans and then removing okara by solid-liquid separation. Using the soymilk thus obtained as a raw material, salt coagulation by divalent metal ions of soy protein or acid coagulation by organic acid or lactic acid fermentation is used, and if necessary, an improving agent or the like is added to tofu or the like. Soymilk coagulated foods such as soymilk yogurt are produced. However, the soymilk coagulated food thus obtained is sponged due to water separation and tissue destruction due to freezing and thawing, and the quality is significantly deteriorated. This is because some of the soybean proteins contained in soymilk are irreversibly denatured by freezing to aggregate and organize.
The following methods have been proposed for freezing resistance of soymilk coagulated foods and soymilk using salt or acid coagulation.
In Patent Document 1, one or more of sugar, dextrin, starch, sugar alcohol, and dextrin alcohol are added to concentrated soymilk having a soymilk solid content of 14 to 20%, a coagulant is added, and then heating is performed. A method for producing frozen-tolerant tofu, which is characterized by the above, is disclosed.
Patent Document 2 discloses a method for producing soymilk yogurt having freezing resistance, which is obtained by fermenting and coagulating soymilk containing a gelling agent, a lactic acid bacterium starter, and if necessary, a coagulant and / or oligosaccharide.
Patent Document 3 is characterized in that oligosaccharide or trehalose having 3 or more sugars, two or more kinds selected from the group of water-soluble soybean polysaccharide and hydroxypropylated phosphoric acid cross-linked starch, and a gelling agent are added. Coagulable soymilk (soymilk yogurt) is disclosed.
On the other hand, it is known that the quality of soymilk also deteriorates due to freezing and thawing, and Patent Document 4 states that in the soymilk adjusting step, 75 in the steps prior to separating soymilk and okara (soymilk soaking step, soybean crushing step, etc.) Freezing-tolerant soymilk characterized by insolubilizing soymilk that freezes and coagulates by heating to ℃ or higher, and removing soymilk that freezes and coagulates insolubilized in the process of separating soymilk and okara. The manufacturing method is disclosed. One of the objects of the present invention is to maintain the gelling property (salt or acid coagulation property) of soymilk (Patent Document 4, paragraph 0002), and the soymilk component denatured by freezing is insolubilized by heating in advance. Even so, it is described that if the residual amount in soymilk is large, freeze denaturation is likely to occur (Patent Document 4, paragraph 0020). However, it is not described that soymilk products using this soymilk as a raw material are imparted with freezing resistance.
Further, as a technique for imparting freezing resistance to gelled foods, an invention using cellulose and processed starch for frozen storage of gelled egg processed foods such as pudding and egg tofu (Patent Document 5), apricot tofu, bavarois, pudding, yogurt, etc. An invention using acetylated adipic acid cross-linked tapioca starch to prevent freezing deterioration of gel-like foods (Patent Document 6), using carrageenan and / or locust bean gum and cellulose and / or cellulose derivatives for freezing resistance of gel-like foods such as jelly. Inventions (Patent Document 7), inventions that utilize curdlan and cellulose and / or cellulose derivatives for freezing resistance of gelled foods such as jelly (Patent Document 8) have been proposed. However, there is no example of examining the freezing resistance of soymilk gelled without using salt coagulation or acid coagulation.
There has been a demand for a method for imparting freezing resistance to soymilk gelled foods in a simpler process without using special additives.

Japanese Patent Application Laid-Open No. 09-182571 Japanese Patent Application Laid-Open No. 11-11348 WO2013 / 089056 JP 2006-204208 JP 2012-235737 JP 2011-92087 JP 2016-29903 JP-A-2007-319048

Provided is a soymilk gelled food having excellent freezing resistance, which does not separate water even when frozen and thawed (does not form a sponge) and does not easily change the texture.

As a result of intensive research to solve the above problems, the present inventors performed a pretreatment step including a treatment of heating soymilk to 70 to 100 ° C., and the pretreated soymilk was subjected to a gelling agent and trehalose. And / or by adding oligosaccharide and arbitrary water to dissolve by heating and then cooling to immobilize, water separation is unlikely to occur even if frozen and thawed (difficult to form a sponge), and the texture before and after freezing. It has been found that no change occurs and that the effect is improved by adding processed starch, and the present invention has been completed.
That is, the present invention is as follows.
[1] A soymilk gelled food in which a solution containing pretreated soymilk is solubilized with a gelling agent, and the pretreated soymilk heats the soymilk until the product temperature reaches 70 to 100 ° C. A soymilk gelled food which is treated soymilk and contains trehalose and / or oligosaccharide.
[2] The soymilk according to the above [1], wherein the pretreated soymilk is a soymilk that has been subjected to a treatment of cooling the soymilk so that the product temperature of the soymilk is 5 ° C. or more lower than the heat treatment temperature following the heat treatment. Gelled food.
[3] The soymilk gelled food according to the above [1] or [2], which further contains modified starch.
[4] A frozen soymilk gelled food obtained by freezing the soymilk gelled food according to any one of the above [1] to [3].
[5] A pretreatment step including a treatment of heating soymilk to a product temperature of 70 to 100 ° C., and addition of a gelling agent, trehalose and / or oligosaccharide and arbitrary water to the pretreated soymilk. A method for producing a soymilk gelled food, which comprises a step of heating and dissolving the soymilk and then cooling and immobilizing the food.
[6] The method according to the above [5], wherein in the pretreatment step, a treatment for cooling the soymilk so that the product temperature of the soymilk is 5 ° C. or more lower than the heat treatment temperature is performed following the heat treatment.
[7] The method according to the above [5] or [6], wherein modified starch is further added in the step of defluidization.
[8] A method for producing a frozen soymilk gelled food, which comprises a step of freezing the soymilk gelled food obtained by the production method according to any one of the above [4] to [7].

According to the present invention, it is possible to provide a soymilk gelled food in which water separation does not easily occur even when frozen and thawed (it does not easily form a sponge), and the texture does not change before and after freezing.

In the present invention, the "soymilk gelled food" refers to a food obtained by solubilizing (gelling) a solution containing soymilk with a gelling agent. The hardness and the presence or absence of a chewy texture can be adjusted as appropriate. Examples thereof include soymilk jelly, soymilk pudding, soymilk agar, and soymilk yogurt hardened with agar or gelatin.

In the present invention, the "frozen soymilk gelled food" refers to a frozen soymilk gelled food. The freezing method and means are not particularly limited. The freezing temperature is not particularly limited as long as the soymilk gelled food can be frozen, and is frozen in a freezer at, for example, -20 to -80 ° C, preferably about -40 ° C. The freezing time can be appropriately adjusted depending on the type and amount of soymilk gelled food.

In the present invention, "soy milk" is obtained by adding water to soaked soybeans and wet crushing and homogenizing the soybeans to obtain raw kure, or by leaving the soybean crushed product for an appropriate time to obtain raw kure, and protein concentration as required. It is a liquid produced by heat-treating soybeans for the purpose of adjusting soybeans and then removing okara by solid-liquid separation.
Soymilk may be prepared from either soybeans or ground soybeans. When preparing from soybeans, add 4 to 6 times the volume of water to fully soaked soybeans, wet-grind, homogenize if necessary to make raw okara, and squeeze the okara as it is, or After boiling for a few minutes with stirring so as not to burn, the okara can be squeezed to make soy milk. When preparing from crushed soybeans, add 5 to 8 times the volume of water to the crushed soybeans, leave it for 1 to 2 hours, squeeze the okara, or boil it for 3 to 5 minutes with stirring so as not to burn. After that, you can squeeze the okara to make soy milk. Any of the soymilk prepared in this way can be used as a raw material of the present invention.
In the present invention, the soybean solid content concentration of soymilk is not particularly limited. The JAS standard stipulates that soymilk has a soybean solid content of 8% or more, prepared soymilk of 6% or more, and soymilk beverage of 4% or more, but is not bound by this. It is preferably 5 to 17% by mass, more preferably 8 to 14% by mass, and more preferably 9 to 12% by mass. Even if the soybean solid content concentration of soymilk is less than 5% by mass, the effect of the present invention can be obtained, but the flavor of soymilk tends to be weakened. When the soybean solid content concentration of soymilk exceeds 17% by mass, solid suspended matter is generated and the texture tends to be impaired.
The soybean solid content concentration of soymilk can be appropriately adjusted. When the soybean solid content concentration is low, it can be adjusted to a desired soybean solid content concentration by, for example, the concentration method described in JP-A-09-248128 or JP-A-2006-136298 and the known concentration method. When the soybean milk has a high soybean solid content concentration, it can be adjusted to a desired soybean solid content concentration by diluting with water. The soybean solid content concentration of soymilk can be easily measured using a refractometer for sugar, and the standard relational expression thereof is "soybean solid content concentration of soymilk = Brix × 0.93".

In the present invention, as a pretreatment for the step of immobilizing a solution containing soymilk, soymilk that has been heated to a product temperature of 70 to 100 ° C. and then arbitrarily cooled is used.
The heating temperature of soymilk is a product temperature of 70 to 100 ° C, preferably 80 to 90 ° C. If it exceeds 100 ° C., freezing resistance is impaired due to overheating. Below 70 ° C, there is no improvement in freeze resistance due to insufficient heating. The heat treatment time is not particularly limited as long as the soymilk product temperature reaches 70 to 100 ° C., but is preferably 2 to 10 minutes.
In the pretreatment step, the next non-fluidization step may be performed as it is without cooling the heat-treated soymilk, but when cooling, the product temperature of the soymilk is preferably 5 ° C. or more lower than the heat treatment temperature. It is more preferable to lower the temperature by 20 ° C. or higher. The cooling treatment time is not particularly limited as long as the product temperature reaches the above temperature or lower, but is preferably 5 minutes or longer. It can also be stored at that temperature until the next step is performed. When the storage time is long, it is preferable to store in a refrigerator.
The pretreated soymilk may be optionally hydrated to form a "solution containing soymilk" and then subjected to the next non-fluidization step.
In the present invention, the "solution containing soymilk" preferably contains 50% by mass or more of soymilk pretreated under the conditions of the present invention, and more preferably 60% by mass or more.

In the present invention, the "gelling agent" can be used without particular limitation as long as it is a substance that forms a gel by cooling. Examples of such gelling agents include thickening polysaccharides (xanthan gum, locust bean gum, carrageenan, guar gum, tamarind gum, gellan gum, silium seed gum, pectin, alginate, etc.) and gelling proteins (gelatin, casein, etc.). Be done. Preferably, a mixed gelling agent of xanthan gum and locust bean gum, gelatin, and agar are preferable.
The amount of the gelling agent added is not particularly limited as long as it is sufficient for non-fluidization (gelling), and is appropriately adjusted depending on the type of gelling agent, the protein content of soymilk, the desired texture, and the like. In the case of a mixture of xanthan gum and locust bean gum, the amount is preferably 0.25 parts by mass or more, more preferably 0.3 parts by mass or more, and further preferably 0.4 parts by mass with respect to 100 parts by mass of the solution containing soymilk. More than parts, most preferably 0.5 parts by mass or more. In the case of gelatin or agar, it is preferably 1.5 parts by mass or more, and more preferably 2 parts by mass or more with respect to 100 parts by mass of the solution containing soymilk. If the amount of the gelling agent added is less than the above, the non-fluidization (gelation) of the solution containing soymilk becomes insufficient. There is no particular upper limit to the amount of gelling agent added, but if it exceeds 8 parts by mass, the texture tends to be hard.

In the present invention, "trehalose and / or oligosaccharide" is used as the saccharide. Oligosaccharides are sugar oligomers in which several monosaccharides are bound by glucoside bonds, and in the present invention, up to about trisaccharides such as maltotriose, raffinose and melezitose, tetrasaccharides such as acarbose and stachyose, and up to about hexasaccharides. A single oligosaccharide or a mixture can be used. Of the oligosaccharides, maltotriose is more preferred.
The amount of trehalose and / or oligosaccharide added is preferably 2.5 parts by mass or more, more preferably 3.5 parts by mass or more, and further preferably 4.0 with respect to 100 parts by mass of the solution containing soymilk. It is by mass or more, and even more preferably 7.0 parts by mass or more. If it is less than 2.5 parts by mass, the resistance effect of the soymilk gelled food to the change in texture due to freezing tends to be low. There is no particular upper limit to the amount of trehalose and / or oligosaccharide added, but if it exceeds 30 parts by mass, the sweetness becomes stronger, which is not preferable when the original flavor of soymilk is desired to be maintained.

In the present invention, it is preferable to further add "modified starch" in order to enhance the freezing resistance of the soymilk gelled food. Processed starch is obtained by physically modifying, chemically modifying or enzyme-modifying starches, and the starches as raw materials for processed starch are not particularly limited. For example, potato starch (potato, tapioca, sweet potato, etc.) , Grain starch (wheat, waxy corn starch, corn starch, rice, etc.), bean starch (pea, sora bean, green beans, etc.) and the like. In the present invention, the modified starch is preferably a modified starch chemically modified by hydroxypropylated phosphoric acid cross-linking, hydroxypropylation, acetylation or the like, and more preferably tapioca or waxy corn starch is hydroxypropylated phosphoric acid cross-linked, hydroxypropyl. It is a modified starch that has been chemically modified by cross-linking or acetylation.
The amount of the modified starch added is preferably 0.5 to 20 parts by mass, more preferably 1 to 10 parts by mass, and further preferably 2 to 8 parts by mass with respect to 100 parts by mass of the solution containing soymilk. ..

The method for producing a soymilk gelled food of the present invention includes a pretreatment step of heating soymilk to a product temperature of 70 to 100 ° C. and then optionally cooling it. This pretreatment step is preferably carried out in the absence of gelling agents, trehalose and / or oligosaccharides, and other additives.
The heating temperature of soymilk is a product temperature of 70 to 100 ° C, preferably 80 to 90 ° C. If it exceeds 100 ° C., freezing resistance tends to be impaired due to overheating. Below 70 ° C, there is no improvement in freeze resistance due to insufficient heating. The heat treatment time is not particularly limited as long as the soymilk product temperature reaches 70 to 100 ° C., but is preferably 2 to 10 minutes.
In the pretreatment step, the heat-treated soymilk may not be cooled and the next non-fluidization step may be performed as it is, but when cooling, the product temperature of the soymilk is preferably 5 ° C. or more lower than the heat treatment temperature. , 20 ° C. or higher is more preferable. The cooling treatment time is not particularly limited as long as the product temperature reaches the above temperature or lower, but is preferably 5 minutes or longer. It can also be stored at that temperature until the next step is performed.

In the method for producing a soymilk gelled food of the present invention, a gelling agent, trehalose and / or oligosaccharide and arbitrary water are added to the pretreated soymilk to dissolve it by heating, and then cooled to immobilize the soymilk. Includes the step of obtaining gelled food. In addition to the gelling agent, trehalose and / or oligosaccharides, modified starch can be further added.
The method of heat melting is not particularly limited. For example, it can be carried out by adding a gelling agent, sugar and water to the pretreated soymilk and stirring while heating in a water bath. The heating dissolution temperature may be any temperature as long as each component to be added dissolves, and can be appropriately adjusted in the range of 60 to 95 ° C. For example, when xanthan gum, locust bean gum, gelatin, or agar is used as the gelling agent, it is dissolved by heating to about 85 ° C.
The order of addition of the gelling agent, trehalose and / or oligosaccharide, and modified starch does not matter. For example, each component may be added directly to soymilk, or an aqueous solution in which "gelling agent", "sugar", and "starch" are individually heat-dissolved in advance, or an aqueous solution in which the "gelling agent", "sugar", and "starch" are individually heat-dissolved and heated soymilk are used. May be mixed.

The method for producing a frozen soymilk gel food of the present invention includes a step of freezing the soymilk gelled food obtained by the method for producing a soymilk gelled food.
The freezing method and means are not particularly limited. The freezing temperature is not particularly limited as long as the soymilk gelled food can be frozen, and is frozen in a freezer at, for example, -20 to -80 ° C, preferably about -40 ° C. The freezing time can be appropriately adjusted depending on the type and amount of soymilk gelled food.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
[Production example 1 Production of soymilk]
(1) 100 parts by mass of washed soybeans were immersed in water to obtain 230 parts by mass of soybeans swollen by absorbing water.
(2) 500 parts by mass of water was added to 100 parts by mass of soybean soybeans, wet pulverized, and then homogenized to obtain raw soybeans.
(3) Raw bean curd refuse was heated at 90 ° C. for 5 minutes, and then okara was removed by squeezing filtration to obtain soymilk (soybean solid content: 8.0% by mass). The soymilk was refrigerated until it was used.

[Manufacturing Example 2 Production of soymilk gelled food]
(1) The soymilk obtained in Production Example 1 was prepared in Brix 12 (soybean solid content 11.16%), and while measuring the center temperature, the soymilk was stirred and heated in a water bath until the product temperature reached 85 ° C., and the product temperature was adjusted to 85 ° C. Heat-treated soymilk was obtained by stirring and heating in a water bath for 5 minutes (heat treatment step).
(2) The rough heat was removed and cooled in a refrigerator until the product temperature reached 5 ° C. (cooling step).
(3) Water in which sugars were dissolved and the gelling agent was homogeneously dispersed was added to the cooled heat-treated soymilk according to the following formulation table, and the gelling agent was heated and dissolved while stirring in a water bath at 85 ° C. (dissolution step 1). ).
(4) Starch was added according to the formulation shown in Table 1 below and heat dissolution was continued to obtain a liquid soymilk gelled food (dissolution step 2).
(5) The rough heat was removed, and 100 ml each was dispensed into a resin container.
(6) A soymilk gelled food was obtained by cooling in a refrigerator for 1 hour.
(7) Frozen soymilk gelled food was obtained by freezing in a freezer at −40 ° C.

The gelling agent used in Production Example 2 is a mixture of 1 part by mass of xanthan gum (Novazan 200, manufactured by ADM) and 1 part by mass of locust bean gum (locust bean gum, manufactured by Takaragen Co., Ltd.). The trehalose (Treha, manufactured by Hayashibara Co., Ltd.) and modified starch were hydroxypropylated phosphate cross-linked tapioca starch (hydrangea, manufactured by Matsutani Chemical Co., Ltd.).

[Test 1 Examination of heat treatment conditions for soymilk]
Frozen soymilk gelled foods of Examples 1 to 3 and Comparative Examples 1 and 2 were obtained according to Production Example 2 except that the temperatures of the heat treatment step and the melting steps 1 and 2 were set to the soymilk product temperatures shown in Table 3. In the control group, the soymilk product temperature in the melting steps 1 and 2 was set to 85 ° C. without performing the soymilk heat treatment step.
In Examples 4 and 5, the conditions of the heat treatment step are the same as those of Example 2 (Production Example 2), but the addition of other materials (gelling agent, sugar, water and starch) in the melting step. The method is different. In Example 4, in the dissolution step 1, an aqueous solution obtained by heating and dissolving sugars and a gelling agent to 85 ° C. was added to the soymilk heated to 85 ° C. and stirred. In Example 5, in the dissolution step 1, the dissolution step 1 To soymilk heated to 85 ° C., an aqueous solution prepared by heating and dissolving sugars and a gelling agent in 20 parts by mass of water is added and stirred, and in the dissolution step 2, the starch is heated and dissolved in 20 parts by mass of water. A frozen soymilk gelling agent was obtained according to Production Example 2, except that an aqueous solution was added at 85 ° C.
The obtained frozen soymilk gelled food was thawed at room temperature and evaluated by 10 skilled panelists according to the criteria shown in Table 2 below. The results are shown in Table 3.

加熱処理温度が７０〜１００℃である実施例１〜５は離水及び食感変化共に良好な結果を示し、加熱処理温度が７０℃より低い比較例１、１００℃を超える比較例２では離水及び食感変化とも悪かった。対照区では離水及び食感変化ともに比較例よりもさらに悪い結果となった。対照区の結果から、豆乳に他の資材を加えて加熱溶解工程する際に豆乳が加熱されるのみでは冷凍耐性を付与することができず、加熱処理工程を予め行った豆乳を使用することが必須であることが示された。
また、実施例２、４及び５の結果より、溶解工程における他の資材の添加について、豆乳に添加してから溶解工程を行っても、別途他の資材を水溶液として調整してから豆乳に添加して溶解工程を行っても離水及び食感変化への影響はなかった。なおデータは示さないが、他の資材をそれぞれ直接豆乳に添加しても同様の結果が得られた。

Examples 1 to 5 in which the heat treatment temperature is 70 to 100 ° C. show good results in both water separation and texture change, and in Comparative Example 1 in which the heat treatment temperature is lower than 70 ° C. and Comparative Example 2 in which the heat treatment temperature exceeds 100 ° C. The change in texture was also bad. In the control group, both water separation and texture change were worse than those in the comparative example. From the results of the control group, it is not possible to impart freezing resistance only by heating the soymilk when adding other materials to the soymilk and performing the heat-melting step, so it is possible to use soymilk that has undergone the heat treatment step in advance. It was shown to be mandatory.
Further, from the results of Examples 2, 4 and 5, regarding the addition of other materials in the dissolution step, even if the dissolution step is performed after adding to soymilk, the other materials are separately prepared as an aqueous solution and then added to soymilk. Even if the dissolution step was carried out, there was no effect on water separation and texture change. Although no data are shown, similar results were obtained by adding other materials directly to soymilk.

[Test 2 Examination of compounding amount of gelling agent]
A frozen soymilk gelled food was produced according to Production Example 2 except that the gelling agent shown in Table 4 was used. The obtained frozen soymilk gelled food was thawed at room temperature and evaluated by 10 skilled panelists according to the criteria shown in Table 2 above. Regarding non-fluidization (gelation), when the soymilk gelled food obtained by cooling is taken out from the resin container before freezing, it is "+" if it does not collapse due to its own weight, and "-" if it collapses. And said. The results are shown in Table 4.

In Comparative Examples 3 to 7 in which the gelling agent concentration was low, non-fluidization (gelation) was not sufficient, and water separation and texture change due to freezing and thawing were remarkable. The amount of the gelling agent sufficient for non-fluidization depended on the type of the gelling agent. In Examples 2 and 6 to 12 which were sufficiently immobilized (gelled), both water separation and texture change were good results.

[Test 3 Sugar combination test]
A frozen soymilk gelled food was produced according to Production Example 2 except that trehalose and / or oligosaccharides shown in Table 5 were used. Maltotriose (oligotooth, manufactured by Sanwa Cornstarch Co., Ltd.) was used as the oligosaccharide.

In Examples 2 and 13 to 18, both water separation and texture change showed good results. In Examples 17 and 18 in which the amount of sugar added was smaller than in Examples 2 and 13 to 16, the change in texture tended to be slightly inferior, but the water separation was within the permissible range. In Comparative Example 8 in which neither trehalose nor oligosaccharide was contained, the evaluation of water separation and texture change was low.

[Test 4 Starch compounding test]
A frozen soymilk gelled food was produced according to Production Example 2 except that the modified starch shown in Table 6 was used. Regardless of which modified starch is blended, water separation and texture change due to freezing and thawing can be suppressed. Even in Example 23 in which modified starch was not blended, water separation and texture change were sufficiently tolerated.

＊：ＨＰ化とはヒドロキシプロピル化のことである。
＊＊：ワキシーとはワキシーコーンスターチのことである。
ＨＰ化リン酸架橋タピオカ澱粉は松谷化学社製あじさいを使用した。
ＨＰ化リン酸架橋ワキシーコーンスターチはJオイルミルズ社製ジェルコールＡ−１０を使用した。
ＨＰ化タピオカ澱粉はイングレディオン社製テキストラを使用した。
アセチル化タピオカ澱粉はJオイルミルズ社製アクトボディーＡ９００を使用した。
アセチル化ワキシーコーンスターチはJオイルミルズ社製ジェルコールＡ−１０を使用した。

*: HP conversion is hydroxypropylation.
**: Waxy is waxy cornstarch.
Hydrangea manufactured by Matsutani Chemical Co., Ltd. was used as the HP-modified phosphoric acid cross-linked tapioca starch.
As the HP-modified phosphoric acid cross-linked waxy cornstarch, Gelcol A-10 manufactured by J Oil Mills Co., Ltd. was used.
As the HP tapioca starch, Textra manufactured by Ingredion Co., Ltd. was used.
As the acetylated tapioca starch, Actbody A900 manufactured by J Oil Mills Co., Ltd. was used.
As the acetylated waxy cornstarch, Gelcol A-10 manufactured by J Oil Mills Co., Ltd. was used.

豆乳の品温が８５℃である実質的に冷却しない実施例２４では、離水がややあるものの許容範囲であり、凍結前後の食感変化が僅かにとどまり十分に許容できる範囲のものであった。中心温度を低くするにしたがって、離水及び冷凍前後の食感変化が起こり難くなり、中心温度を５５℃以下にした実施例２、２７〜２９では冷凍前後でほとんど差がない豆乳ゲル化食品が得られた。
この表７の結果から、豆乳の加熱処理工程の後に冷却工程を行わなくとも許容範囲内の冷凍耐性のある豆乳ゲル化食品が得られ、８０℃以下（加熱処理工程の品温より５℃低い温度以下）、より好ましくは６５℃以下（加熱処理工程の品温より２０℃低い温度以下）に冷却する工程を行うことで優れた冷凍耐性を有する豆乳ゲル化食品を得られることがわかった。 [Test 5 Examination of core temperature in cooling process]
In the cooling step, a frozen soymilk gelled food was obtained according to Production Example 2 except that the product temperature was cooled to the temperature shown in Table 7. The obtained frozen soymilk gelled food was thawed at room temperature and evaluated by 10 skilled panelists according to the criteria shown in Table 2 above.

In Example 24, in which the soymilk had a product temperature of 85 ° C. and was not substantially cooled, the soymilk had a slight amount of water separation but was within the permissible range, and the change in texture before and after freezing was slight and was within a sufficiently permissible range. As the core temperature is lowered, the texture changes before and after water separation and freezing are less likely to occur, and in Examples 2 and 27 to 29 in which the center temperature is 55 ° C. or lower, soymilk gelled foods having almost no difference before and after freezing are obtained. Was done.
From the results in Table 7, soymilk gelled foods with freezing resistance within the permissible range can be obtained without performing a cooling step after the heat treatment step of soymilk, and the temperature is 80 ° C. or lower (5 ° C lower than the product temperature of the heat treatment step). It was found that a soymilk gelled food having excellent freezing resistance can be obtained by performing a step of cooling to a temperature of 65 ° C. or lower (more preferably 65 ° C. or lower than the product temperature of the heat treatment step).

[Test 6 Test of commercial soymilk]
Commercially available "unadjusted soymilk" (manufactured by Fuji Oil Co., Ltd.), "delicious unadjusted soymilk" (manufactured by Kikkoman Soy Foods), "organic soymilk" (manufactured by Tokyo Meiraku), "organic" instead of the soymilk of Production Example 1. A frozen soymilk gelled food was produced according to Production Example 2 using “Soymilk unadjusted” (manufactured by Marusan Eye Co., Ltd.). In each case, water separation and texture change did not occur before and after freezing and thawing, and the same sensory evaluation results as in Example 2 were obtained.

Claims (8)

A soymilk gelled food in which a solution containing pretreated soymilk is solubilized with a gelling agent, and the pretreated soymilk is treated by heating the soymilk at a product temperature of 70 to 100 ° C. for 5 minutes. Soymilk gelled foods, which are soymilk and contain trehalose and / or oligosaccharides (provided that the properties of the pretreated soymilk are such that the pretreated soymilk is centrifuged at 1400 G for 10 minutes. Except when the amount of soymilk precipitated is 1.2% by volume or less of the pretreated soymilk). The soymilk gelled food according to claim 1, wherein the pretreated soymilk is a soymilk obtained by subjecting the pretreated soymilk to a process of cooling the soymilk so that the product temperature of the soymilk is 5 ° C. or higher lower than the heat treatment temperature following the heat treatment. The soymilk gelled food according to claim 1 or 2, further comprising processed starch. A frozen soymilk gelled food obtained by freezing the soymilk gelled food according to any one of claims 1 to 3. A pretreatment step including heating the soymilk at a product temperature of 70 to 100 ° C. for 5 minutes, and heating by adding a gelling agent, trehalose and / or oligosaccharide and arbitrary water to the pretreated soymilk. A method for producing soymilk gelled food, which comprises a step of dissolving, then cooling and immobilizing (however, the nature of the pretreated soymilk is that the pretreated soymilk was centrifuged at 1400 G for 10 minutes. Except when the amount of precipitation is 1.2% by volume or less of the pretreated soymilk). The method according to claim 5, wherein in the pretreatment step, a treatment for cooling the soymilk so that the product temperature of the soymilk is 5 ° C. or more lower than the heat treatment temperature is performed following the heat treatment. The method according to claim 5 or 6, wherein the modified starch is further added in the non-fluidization step. A method for producing a frozen soymilk gelled food, which comprises a step of freezing the soymilk gelled food obtained by the production method according to any one of claims 5 to 7.