JPS6150583B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing seed milk free of raw grass odor and bitter and astringent taste. More specifically, the present invention relates to a method for producing seed milk, which is excellent as a raw material for fermented vegetable protein products such as vegetable protein drinks, cheese, and yogurt. Traditionally, almonds, cashew nuts, pine nuts,
Seeds such as peanuts were mostly roasted and eaten as snacks with alcoholic beverages or as snacks, and only a few other uses were used in cooking. These seeds contain a large amount of high-quality vegetable protein, so it is desirable to use them effectively, but when these seeds are ground or made into a slurry, a strong raw odor and bitter and astringent taste occur. As a result, it was no longer edible. In order to effectively utilize these seed proteins, the present inventors first conducted research to completely eliminate the raw odor that accompanies the production of seed milk.
They learned that most of the lipoxidase in the upper layer of seeds can be inactivated by short-term heating at temperatures above about 70°C, which does not cause thermal denaturation of seed proteins. However, if even a small amount of lipoxidase is present, it will come into contact with fats and oils and produce n-hexanal, producing a raw odor. Therefore, in order to deactivate the lipoxidase that is almost inactivated but still has a very small amount, it is necessary to
By using hot water at 70°C or higher, it was found that the small amount of remaining lipoxidase was deactivated before it came into contact with fats and oils, and the generation of raw grass odor could be completely prevented. In addition, even if the raw grass odor is removed, a bitter and astringent taste may remain, so in such cases it has been found that by using a sodium bicarbonate solution, the bitter and astringent taste can be removed at the same time. It was also found that a 0.05% or higher aqueous sodium bicarbonate solution heated to 70°C or higher is most preferable for removing bitter and astringent tastes. The present invention heat-treats one or more seeds selected from seeds such as almonds, cashew nuts, pine nuts, and peanuts at a temperature of about 70°C or higher to reduce the lipoxidase activity present in the upper layer of the seeds.
The present invention relates to a method for producing seed milk which is then ground into a slurry in the presence of a sodium bicarbonate solution. The slurry obtained here is delicious when drunk as it is or after being diluted as appropriate, and is suitable as a vegetable protein drink. It is also an excellent raw material for fermented protein products such as cheese and yogurt. The raw material in the present invention may be almonds, cashew nuts, pine nuts, peanuts, or any other edible seeds. Moreover, these can also be appropriately mixed and used as a raw material. It may be used in any of the following forms: peeled, peeled, or crushed, but peeled is preferable in consideration of the pigments eluted from the seed coat. Furthermore, it is preferable to use clean seeds that are not contaminated with wood chips, stones, etc.
If a large amount of seeds are mixed with a small amount of different seeds,
The former is effective in improving and enhancing the flavor, and when mixed in nearly equal amounts, a preferable emulsion in which the flavors of both are emphasized can be obtained. Furthermore, it is also possible to mix seed emulsion that has been treated alone in any proportion, and the resulting emulsion will have an improved flavor as well. Furthermore, the combined use of roasted peanuts, almonds, cashew nuts, etc. can also be used to improve the flavor by imparting a fragrant aroma to the emulsion. As the first step of the present invention, these seed materials are
Heated above 70℃. Heating may be done by boiling with an aqueous medium or spraying with steam, and the key is to increase the temperature of the seeds and deactivate lipoxidase. However, it is desirable to carry out this heat treatment in as short a time as possible so as not to reduce the extraction rate of soluble protein in the subsequent extraction step. Generally about 70
Heating is carried out for about 2 to 20 minutes at temperatures above 80 DEG C., preferably about 2 to 15 minutes at temperatures above about 80 DEG C., most preferably in boiling water for about 2 to 10 minutes. On the other hand, even when seeds are placed in hot water of about 70°C or lower, it is sufficient to satisfy the above heating conditions within a few minutes. The composition of hot water above 70℃ is normal tap water, soft water,
Any alkaline solution may be used, but if the temperature of the heat treatment solution is lower than 70℃, a fishy odor will occur if damaged seeds are mixed in, so the temperature at which enzyme action is not observed ( Temperatures of 70°C or higher are required. In the second step of the present invention, the heat-treated seeds obtained here are subjected to a seed milk extraction treatment. Here, in order to extract the flavor components and active ingredients unique to seeds into the milky lotion and obtain a milky lotion with good flavor, excessive heating that may cause insolubilization of soluble proteins, for example, cannot be avoided. The presence of sodium bicarbonate solution is required during water injection milling. In order to obtain a liquid that does not exhibit even the slightest bitterness or astringency,
Using a 0.05-2%, preferably 0.1-1%, sodium bicarbonate solution provides an emulsion with improved quality. When performing water injection milling with a sodium bicarbonate solution at 70°C or lower, it is necessary to sufficiently deactivate the enzymes that cause the raw smell of seeds.
Heat treatment takes 20 to 60 minutes at 70℃ to 90℃, 5 to 20 minutes from 90℃ to the boiling point, and 3 to 3 minutes in a boiling solution.
~10 minutes is suitable as a condition that does not cause insolubilization of soluble proteins etc. and does not generate a fishy odor. When water injection and grinding is performed using a sodium bicarbonate solution with a boiling point of 70°C or higher, the enzyme cannot act during the grinding process, so the heat treatment may be sufficient to deactivate the enzyme near the epidermis. Specifically 70℃
10 to 40 minutes at ~90℃, 3 to 20 minutes from 90℃ to boiling point
In a boiling solution, 2 to 7 minutes is appropriate. For grinding, a regular machine can be used as long as it has a structure that allows grinding while pouring water. The obtained emulsion or mixed emulsion contains so-called lees,
Although it can be used as a beverage as it is, it can also be used as purified milk with a good texture and smoothness by homogenizing it and removing the lees by centrifugation or sieving. Thus, the seed milk obtained by the present invention has no raw grass odor, no bitter or astringent taste, is almost tasteless and odorless, and has optimal quality as a raw material for vegetable protein drinks and other protein products. Seed milk prepared from mixed seed milk has a remarkable effect on flavor and taste when soybeans are mixed with other oilseeds. Mixed emulsion or soymilk mixed milk obtained by mixing 1 to 50 parts, preferably 5 to 20 parts, of peanuts, almonds, cashew nuts, etc. alone or as a mixture of several kinds to 100 parts of soybeans, has a content of soymilk itself. The resulting soybean milk liquid has no odor of seeds and is of much better quality than the soymilk produced by various conventional methods. This effect can also be obtained by mixing seed milk with soybean milk after producing it, so the present invention is also useful for improving the quality of soybean milk. Next, examples of the present invention will be shown. Example 1 2.5 kg of peeled almonds were put into boiling water and heated for 6 minutes. The obtained 3.5 kg of heat-treated almonds were ground while adding a 0.1% aqueous sodium bicarbonate solution heated to 90° C. or higher to obtain 20 kg of almond slurry. 20 kg of almond slurry was heated to 80°C and the lees were separated using a 200-mesh vibrating sieve to obtain 12 kg of almond beverage. Example 2 1% boiling 3 kg of peeled cashew nuts
The mixture was poured into a sodium hydrogen carbonate aqueous solution, heated for 5 minutes, and ground while adding a 0.1% sodium hydrogen carbonate aqueous solution heated to 90°C to obtain 8 kg of cashew nut slurry. This was heated to 80°C and the lees was separated by centrifugation to obtain 15 kg of cashew nut beverage. Example 3 Example 1: 3 kg each of peeled soybeans, peeled peanuts, and peeled almonds were placed in a double boiler containing 20 g of boiling tap water and heated for 3 minutes.
After heating, take out the heat-treated seeds and heat them at 95%.
While pouring a 0.1% sodium hydrogen carbonate solution heated to 0.degree. C. at the same time as the seeds were fed, the seeds were ground with a wet pin sill to obtain 8 kg of each slurry. Example 2: 0.15 kg of peeled peanuts or 0.15 kg of peeled almonds were added to 3 kg of peeled soybeans and treated in the same manner as in Example 1 to obtain 25.2 kg of mixed slurry. Example 3: As a control, a slurry was prepared using the same mixture as in Example 2 under conditions different from the treatment conditions of the present invention, that is, by grinding seeds without heating with tap water heated to 95°C. Test: Example 1, Example 2, Example 3: The purified slurry obtained by removing the lees by centrifugation from the slurry obtained in Example 1, Flavor, and Astringency was further tested by mixing the soy milk of Example 1 and the soy milk of Example 2. Comparison with slurry was conducted in a panel test. The results are shown in the following table. 【table】

Claims (1)

[Claims] 1 One or more seeds selected from seeds such as almonds, cashew nuts, pine nuts, peanuts, etc. are heat-treated at about 70°C or higher to reduce the lipoxidase activity present in the upper layer of the seeds, and then the presence of a sodium bicarbonate solution is applied. A method for producing seed milk, which comprises grinding it to form a slurry.