JP7540323B2 - Soy milk for foaming and its manufacturing method - Google Patents

Description

The present invention relates to soy milk for foaming that has excellent foaming properties and foaming stability, and a method for producing the same.

There is a growing movement to use plant milks, such as soy milk, as a milk substitute, due to climate change, such as global warming, the growing influence of the environmentally conscious millennial generation and beyond on purchasing, awareness of animal welfare, and the health benefits of using plant protein, such as lower cholesterol. However, plant milk has inferior foam stability compared to dairy products, so there is an issue that the foam easily disappears even if plant milk is added to whipped coffee.

Methods of imparting foamability to milk include adding various emulsifiers and foaming proteins to foaming beverages (Patent Document 1), adding an emulsifier with an HLB of 14 or more (Patent Document 2), and adding casein, soy protein, microcrystalline cellulose, and carrageenan (Patent Document 3), among other techniques that use emulsifiers and stabilizers.

In order to improve the foaming properties of soy milk, such as milk, a technique has been disclosed in which sucrose fatty acid esters, glycerin fatty acid esters, and organic acid monoglycerin having HLB of 8 or more are blended with soy milk (Patent Document 4).
However, Patent Document 4 is a technology specialized in emulsifiers, and does not include any technology related to foaming properties other than those of emulsifiers.

Japanese Patent Application Publication No. 10-295339 JP 2009-50259 A Japanese Patent Application Laid-Open No. 60-87775 JP 2014-18124 A

The present invention aims to provide a foamable soy milk that has excellent foaming properties and foam stability and that does not easily break when the foamed soy milk is added to a beverage such as coffee by foaming it using a steamer or the like.

The present inventors have conducted intensive research to solve the above problems, and have discovered that the foaming properties of soy milks can be improved by emulsifying soy milk with one or more processed starches selected from the group consisting of phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, starch acetate, phosphorylated starch, and acetylated adipic acid cross-linked starch, thereby solving the above problems.

That is, the present invention provides
(1) A soy milk for foaming, comprising one or more modified starches selected from the group consisting of phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, acetate starch, phosphorylated starch, and acetylated adipic acid cross-linked starch;
(2) The soy milk for foaming according to (1), which has been foamed by a steamer.
(3) A beverage in which the foamed soy milk according to (1) or (2) is placed on top.
(4) A method for foaming soy milk, comprising foaming the soy milk for foaming described in (1);
(5) A method for producing soy milk for foaming, comprising emulsifying soy milk with one or more modified starches selected from the group consisting of phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, starch acetate, phosphorylated starch, and acetylated adipate cross-linked starch;
This is regarding.

The soy milk produced by the present invention has excellent foaming properties and foam stability, and even if it is foamed using a steamer or the like and added to coffee, it maintains its foam and has a good mouthfeel and flavor.

The present invention is described in detail below.

(beans)
The representative beans used in the method of the present invention are soybeans, and their varieties include yellow soybeans, green soybeans, black soybeans, etc. In addition, in consideration of the nutritional functions of the components contained in soybeans, soybeans that have been enriched with specific components in soybeans, such as 7S globulin, 11S globulin, isoflavones, saponin, nicotianamine, lecithin, oligosaccharides, vitamins, and minerals, by breeding, genetic engineering, germination treatment, etc., may also be used. In addition to soybeans, beans such as peas, adzuki beans, kidney beans, cowpeas, flower beans, mung beans, broad beans, bamboo adzuki beans, lentils, quail beans, lima beans, chickpeas, and peanuts may also be used, with mung beans, broad beans, peas, and chickpeas being more preferred. These may also be used in a suitable ratio by mixing them. The above-mentioned beans may include the outer skin and hypocotyl parts, but they may also be used after removing these parts.

(Legume milk)
The soy milk used in the method of the present invention is milk (a milky liquid) obtained using soybeans as the basic raw material, and a representative example is soy milk produced using soybeans as the raw material.

Soy milk can be produced by any known method, including but not limited to the following methods. Generally, soy milk is obtained by soaking beans in water, warm water, boiling water, etc., grinding the beans, and separating the soybean pulp.
As the soybean milk, a slurry-like product obtained by finely pulverizing soybean lees without removing the soybean lees from the soybean milk can also be used.

(Soy milk for foaming)
The soy milk for foaming in the present invention refers to soy milk used for foaming (whisking) using a steamer, a whisk, or the like.
As an example of the production of the soy milk having foaming power of the present invention, the soy milk can be obtained by emulsifying soy milk made from soybeans as a raw material with one or more processed starches selected from the group consisting of phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, starch acetate, phosphorylated starch, and acetylated adipic acid cross-linked starch, and homogenizing the obtained emulsion with a homogenizer and then sterilizing the soy milk.
In addition, fats and oils can be added as necessary. Furthermore, in order to improve the flavor preference and functionality, necessary food ingredients (fruit juice, fruit pulp, vegetables, sugars, fats and oils, dairy products, grain flours, starches, cocoa mass, poultry, animal and fish products, etc.) and food additives (emulsifiers, minerals, vitamins, thickening stabilizers, acidulants, flavors, etc.) can be appropriately used. The emulsification method is not particularly limited, and emulsification can be performed using a homogenizer or homogenizer. In addition, homogenization can be performed using a homogenizer or other homogenizing machine as necessary. The homogenization pressure of the homogenizing machine is not particularly limited as long as it is sufficient for emulsification.

(modified starch)
The modified starch used in the present invention is phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, starch acetate, phosphorylated starch, or acetylated adipic acid cross-linked starch, and phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, or phosphorylated starch are more preferred.
The starch raw material is not particularly limited to a particular type, but examples include waxy corn, corn, high amylose corn, potato, wheat, rice, glutinous rice, tapioca, and various beans.
The processed starch may be one that has been subjected to a physical treatment such as gelatinization treatment, roasting treatment, moist heat treatment, or hot water treatment, or an enzymatic hydrolysis treatment.

The amount of the processed starch added is preferably such that the viscosity is suitable for beverage applications, and although there are no particular limitations on the viscosity, it is preferably 100 mPa.s or less, more preferably 50 mPa.s or less, and even more preferably 30 mPa.s or less. The viscosity is measured by dispensing 200 g of a sample into a measuring beaker and using a No. 1 or No. 2 rotor at 60 rpm, 10°C, and 1 minute with a BM type viscometer.
The amount of the processed starch added is not particularly limited, but is preferably 0.01 to 5% by weight, more preferably 0.1 to 3% by weight, and even more preferably 0.1 to 1% by weight, based on the weight of the soy milk. If the amount of the processed starch added is too small, sufficient foaming stability may not be obtained, whereas if the amount of the processed starch added is too large, there may be no problem with foaming stability, but the viscosity may increase, affecting the flavor.

(emulsifier)
The soy milk for foaming of the present invention may contain an emulsifier. The emulsifier is not particularly limited, but polyglycerol fatty acid esters, sucrose fatty acid esters, and organic acid monoglycerides are preferred. These emulsifiers may be used in combination of one or more kinds.
The amount of emulsifier added is preferably 0.005 to 0.5% by weight, more preferably 0.01 to 0.3% by weight, based on the weight of soy milk. If the amount of emulsifier added is too large, there will be no problem with foam stability, but the flavor may be affected.

(Polyglycerol fatty acid ester)
The HLB of the polyglycerol fatty acid ester used in the present invention is preferably 6 or more, more preferably 8 or more, and even more preferably 10 or more. If the HLB is too low, foaming property and foaming stability may be impaired. In addition, the carbon number of the constituent fatty acid of the polyglycerol fatty acid ester of the present invention is preferably 16 or more, and includes saturated or unsaturated fatty acid, linear or branched fatty acid. These fatty acids include palmitic acid, oleic acid, linoleic acid, ricinoleic acid, stearic acid, arachidonic acid, behenic acid, tetradecenoic acid, etc., among which, the fatty acid having 16 or more carbons is preferred in terms of being able to impart excellent foaming property, and stearic acid is more preferred.
Examples of these polyglycerol fatty acid esters include diglycerol monooleate, tetraglycerol monooleate, pentaglycerol monooleate, hexaglycerol monooleate, decaglycerol monooleate, diglycerol monostearate, tetraglycerol monostearate, pentaglycerol monostearate, hexaglycerol monostearate, and decaglycerol monostearate.
These polyglycerol fatty acid esters can be used in combination of one or more kinds.

(Sucrose fatty acid ester)
The HLB of the sucrose fatty acid ester used in the present invention is preferably 6 or more, more preferably 8 or more, and even more preferably 10 or more. If the HLB is too low, foaming property and foaming stability may be impaired. In addition, the carbon number of the constituent fatty acid of the sucrose fatty acid ester of the present invention is preferably 16 or more, and includes saturated or unsaturated fatty acid, linear or branched fatty acid. These fatty acids include palmitic acid, oleic acid, linoleic acid, ricinoleic acid, stearic acid, arachidonic acid, behenic acid, tetradecenoic acid, etc., among which fatty acid with 16 or more carbons is preferred in terms of being able to impart excellent foaming property, and stearic acid is more preferred.
These sucrose fatty acid esters can be used in combination of one or more kinds.

(Organic acid monoglyceride)
Examples of the organic acid monoglyceride used in the present invention include citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, lactic acid monoglyceride, acetic acid monoglyceride, etc., and are preferably citric acid monoglyceride, diacetyltartaric acid monoglyceride, and succinic acid monoglyceride, and more preferably succinic acid monoglyceride.
The HLB of these organic acid monoglycerides is at least 5, preferably at least 7, and more preferably at least 8. If the HLB is too low, the foaming properties and foaming stability may be impaired.
The constituent fatty acids in these organic acid monoglycerides are saturated or unsaturated fatty acids having 8 to 22 carbon atoms, preferably fatty acids having 18 carbon atoms, and more preferably stearic acid.
These organic acid monoglycerides can be used in combination of one or more kinds.

(Oils and fats)
The soy milk for foaming of the present invention can be added with fats and oils. The fats and oils to be added may be any edible fats and oils, for example, vegetable fats and oils such as corn oil, soybean oil, sesame oil, rice bran oil, safflower oil, cottonseed oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, olive oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, perilla oil, etc., and animal fats and oils such as milk fat, beef tallow, lard, whale oil, fish oil, and chicken oil. The use of vegetable fats and oils is preferred because it is easy to control the physical properties of the fats and oils and they can be prepared with all the components being vegetable. In addition, the above fats and oils alone or mixed oils, or processed fats and oils obtained by subjecting them to hardening, fractionation, transesterification, etc. can also be used.
The addition of fats and oils tends to increase the body of the foaming soy milk and improve the mouthfeel. The amount of fats and oils added is preferably 0.01 to 5% by weight, more preferably 0.5 to 2% by weight, based on the weight of the soy milk.

(Sterilization)
The soy milk for foaming of the present invention is sterilized if necessary. The sterilization method is not particularly limited, but examples thereof include a method of injecting high-temperature high-pressure water or high-pressure steam into the raw material liquid, a direct heating method such as Joule heating by passing electricity through the raw material liquid or heating with high frequency waves (microwaves), and an indirect heating method such as electromagnetic induction heating, electric furnace, direct flame, fluidized sand bath, or molten salt bath, either alone or in combination.

Although not necessary, the soy milk can be homogenized again in a homogenizer after pasteurization.

(Forming)
The foaming soy milk is foamed, for example, with a steamer or whisk, but it is more preferable to foam it in the steamer of an espresso machine. It can also be sealed in an espuma siphon, and after sealing in nitrous oxide gas or carbon dioxide gas, the espuma siphon is vibrated by shaking, and then squeezed out of the espuma siphon into a container for foaming. The foamed nut milk can be used in various beverages, such as coffee, tea, cocoa, etc.
Taking coffee as an example, the foaming soy milk of the present invention can be foamed in the steamer of an espresso machine and then added to coffee to prepare a cappuccino-like beverage, which has excellent foaming properties and foam stability, a smooth mouthfeel, and a good flavor.

(Method for evaluating foaming properties of soy milk for foaming)
The foaming ability of soy milk for foaming is evaluated by evaluating the foaming ability and foaming stability. Specifically, 75 ml of soy milk is placed in a 200 ml beaker (SANPLATEC), foamed to 65°C using the steamer of an espresso machine (e.g., DeLonghi Espresso Machine EC152J), and the foam height immediately after foaming (0 minutes) and after 10 minutes are observed. If the foam height immediately after foaming is 4.5 cm or more and the ratio of the foam height after 10 minutes to the foam height immediately after foaming (foam stability) is 60% or more, it is judged to have high foaming ability and foaming stability, and excellent foaming ability.

(Table 1) Foaming evaluation criteria

(Method of evaluating drinkability)
In addition, the drinkability was evaluated by six trained expert panelists according to the following criteria, and the average score was recorded as the evaluation score. Drinkability scores of 2 or less were considered to be drinkable.
1 point: Suitable for drinking 2 points: Slightly heavy on the palate, but suitable for drinking 3 points: Heavy on the palate, not suitable for drinking

(Criteria for overall evaluation)
A foaming ability rating of good (.largecircle.) or very good (.circle.) and a drinkability rating of 2 points or less is deemed to be an overall pass.

The following examples are given, but the technical ideas of this invention are not limited to these examples. Unless otherwise specified, "%" and "parts" are by weight.

Example 1
As the soy milk, 70.0 parts of soy milk (Kikkoman Beverage Co., Ltd., protein content 8.3 g/200 ml, lipid content 7.3 g/200 ml), 0.5 parts of SMS707 (Matsutani Chemical Industry Co., Ltd.), and 29.5 parts of water were mixed at 70° C., and emulsified by homogenization at 15 MPa using a homogenizer. After emulsification, the mixture was cooled to 10° C. to obtain soy milk for foaming.
75 ml of the obtained soy milk for foaming was placed in a 200 ml beaker (SANPLATEC) and foamed up to 65° C. using the steamer of an espresso machine, and the foam height immediately after foaming (0 minutes) and after 10 minutes were observed.
In addition, regarding drinkability, six trained expert panelists evaluated the drinks according to the following criteria, and the average score was used as the evaluation score.
1 point: suitable for drinking 2 points: slightly heavy on the palate, but suitable for drinking 3 points: heavy on the palate and not suitable for drinking The overall evaluation was considered to be a pass if the foaming rating was ○ or ◎ and the drinkability rating was 2 points or less.

Example 2
As the soy milk, 70.0 parts of soy milk (Kikkoman Beverage Co., Ltd., protein content 8.3 g/200 ml, lipid content 7.3 g/200 ml), 0.8 parts of coconut oil (Fuji Oil Co., Ltd.), 0.5 parts of SMS707 (Matsutani Chemical Industry Co., Ltd.), and 28.7 parts of water were mixed at 70°C, and emulsified by homogenization at 15 MPa using a homogenizer. After emulsification, the mixture was cooled to 10°C to obtain soy milk for foaming.
75 ml of the obtained soy milk for foaming was placed in a 200 ml beaker (SANPLATEC) and foamed up to 65° C. using the steamer of an espresso machine, and the foam height immediately after foaming (0 minutes) and after 10 minutes were observed.
In addition, regarding drinkability, six trained expert panelists evaluated the drinks according to the following criteria, and the average score was used as the evaluation score.
1 point: suitable for drinking 2 points: slightly heavy on the palate, but suitable for drinking 3 points: heavy on the palate and not suitable for drinking The overall evaluation was considered to be a pass if the foaming rating was ○ or ◎ and the drinkability rating was 2 points or less.

(Comparative Example 1)
As soy milk, 70.0 parts of soy milk (Kikkoman Beverage Co., Ltd., protein content 8.3 g/200 ml, lipid content 7.3 g/200 ml) and 30.0 parts of water were mixed at 70° C. and emulsified by homogenization at 15 MPa using a homogenizer. After emulsification, the mixture was cooled to 10° C. to obtain soy milk.
75 ml of the obtained soy milk was placed in a 200 ml beaker (SANPLATEC) and foamed up to 65° C. using the steamer of an espresso machine, and the foam height immediately after foaming (0 minutes) and after 10 minutes were observed.
In addition, regarding drinkability, six trained expert panelists evaluated the drinks according to the following criteria, and the average score was used as the evaluation score.
1 point: suitable for drinking 2 points: slightly heavy on the palate, but suitable for drinking 3 points: heavy on the palate and not suitable for drinking The overall evaluation was considered to be a pass when the foaming ability was rated ○ or ◎ and the drinkability score was 2 points or less.

(Table 2) Comparison of oil addition and non-oil addition

From the results in Table 2, it was confirmed that the foaming property evaluation was good regardless of whether fats or oils were added, and the drinkability was also good, and the overall evaluation was a pass.
Moreover, Examples 1 and 2 had a better flavor and a smoother mouthfeel than Comparative Example 1. In particular, Example 2 had a richer flavor and a smoother mouthfeel.

(Comparison of various processed starches between Examples 2 to 6 and Comparative Examples 2 to 7) As soy milk, 70.0 parts of soy milk (Kikkoman Beverage Co., Ltd., protein content 8.3 g/200 ml, lipid content 7.3 g/200 ml), 0.8 parts of coconut oil (Fuji Oil Co., Ltd.), 0.5 parts of SMS707 (Matsutani Chemical Industry Co., Ltd.), and 28.7 parts of water were mixed at 70°C and emulsified by homogenization at 15 MPa using a homogenizer. After emulsification, the mixture was cooled to 10°C to obtain soy milk for foaming.
The foaming properties, drinkability, and overall evaluation of the foaming soy milk were evaluated in the same manner as in Example 1.

(Table 3) Comparison of various modified starches

From the results in Table 3, it was confirmed that the foaming properties were good when phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, acetate starch, phosphated starch, and acetylated adipic acid cross-linked starch were added. Furthermore, Examples 2 to 6 were good in terms of drinkability and passed the overall evaluation.
In terms of flavor, Examples 2 to 6 had a smoother mouthfeel and better flavor than Comparative Examples 2 to 7.

(Example 7) Relationship with emulsifier As soy milk, 70.0 parts of soy milk (Kikkoman Beverage Co., Ltd., protein content 8.3 g/200 ml, lipid content 7.3 g/200 ml), 0.8 parts of coconut oil (Fuji Oil Co., Ltd.), 0.5 parts of SMS707 (Matsutani Chemical Industry Co., Ltd.), 0.1 parts of SY Glystar MSW-7S (HLB 13.4, constituent fatty acid: stearic acid, Sakamoto Yakuhin Kogyo Co., Ltd.), and 28.4 parts of water were mixed at 70 ° C. and homogenized at 15 MPa using a homogenizer to perform emulsification. After emulsification, the mixture was cooled to 10 ° C. to obtain soy milk for foaming.
The foaming properties, drinkability, and overall evaluation of the foaming soy milk were evaluated in the same manner as in Example 1.

(Table 4) Comparison of emulsifier addition and non-emulsifier addition

The results in Table 4 confirm that the foaming evaluation was good regardless of whether emulsifiers were added. In addition, the presence or absence of emulsifiers had no effect on drinkability, and the overall evaluation was pass for all samples.

(Examples 8 to 9, Comparative Example 2) Relationship with Viscosity Soy milk (Kikkoman Beverage Co., Ltd., protein content 8.3 g/200 ml, lipid content 7.3 g/200 ml) 70.0 parts, coconut oil (Fuji Oil Co., Ltd.) 0.8 parts, and SMS707 (Matsutani Chemical Industry Co., Ltd.) were added as soy milk to obtain a predetermined viscosity.
Water was added to make a final total of 100 parts, mixed at 70° C., and emulsified by homogenizing at 15 MPa using a homogenizer. After emulsification, the mixture was cooled to 10° C. to obtain soy milk for foaming according to the present invention.
The foaming properties, drinkability, and overall evaluation of the foaming soy milk were evaluated in the same manner as in Example 1.

(Table 5) Viscosity and drinkability

From the results in Table 5, Examples 2, 8, and 9 were good in both foaming evaluation and drinkability, and were overall pass. However, Comparative Example 2 was poor in both foaming evaluation and drinkability, and was overall fail.

Example 10
One part of mung beans was mixed with 4 parts of water, and 1 part of the mung beans that had absorbed the water was mixed with 6 parts of water, which was then wet-ground using a Commit Roll (URSCHEL) and fed to a homogenizer (APV) for homogenization at 15 MPa. The resulting mung bean suspension was fed to a continuous centrifuge and centrifuged at 3000×g for 3 minutes to separate it into mung soy milk and okara. The resulting mung soy milk was treated with α-amylase at 70°C, fed to a steam injection type direct high-temperature heating device (TANAKA FOOD MACHINERY) and sterilized at 144°C for 4 seconds.
70.0 parts of the above green soy milk (solid content 9.3%), 0.8 parts of coconut oil (manufactured by Fuji Oil Co., Ltd.), 0.5 parts of SMS707 (manufactured by Matsutani Chemical Industry Co., Ltd.), and 28.7 parts of water were mixed at 70° C., and emulsified by homogenization at 15 MPa using a homogenizer. After emulsification, the mixture was cooled to 10° C. to obtain soy milk for foaming.
The foaming properties, drinkability, and overall evaluation of the foaming soy milk were evaluated in the same manner as in Example 1.

(Table 6) Overall evaluation of mung soy milk

From the results in Table 6, Example 10 was good in both foaming evaluation and drinkability, and passed the overall evaluation. Therefore, it was found to be effective for soy milks other than soybean milk.

Claims (5)

Soy milk for foaming, characterized by containing one or more modified starches selected from the group consisting of phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, starch acetate, phosphorylated starch, and acetylated adipate cross-linked starch. The soy milk for foaming according to claim 1, which has been foamed using a steamer. A beverage in which the foamed soy milk described in claim 1 or claim 2 is placed on top. A method for foaming soy milk, comprising foaming the soy milk for foaming described in claim 1. A method for producing soy milk for foaming, comprising emulsifying soy milk with one or more processed starches selected from the group consisting of phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, starch acetate, phosphorylated starch, and acetylated adipate cross-linked starch.