JPS643464B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention has a solid content of 50% less oil than whole soybeans.
% to 70% of food materials. Conventionally, soybean milk is obtained by soaking whole soybeans in water, grinding them in water, and then removing the insoluble okara.
Alternatively, soymilk may be made by forcibly dispersing soybean milk such as Menton Gaulin without removing okara. The soymilk produced in this way has an oil content of no more than 30% in the solid matter. The present invention involves heating soaked soybeans for a short time to thermally denature the protein to make it water-insoluble, and then removing the protein as an insoluble fraction by pulverizing the soybean, and further using means such as acid precipitation, salt precipitation, or ultrafiltration. This is a method for producing food materials with an oil content of 50% to 70% in the solid matter by removing the whey fraction or low molecular fraction by extracting the fraction consisting of fat particles. . In the method of the present invention, first, washed whole soybeans are soaked in 1 to 10 times as much water. The temperature, pH, ionic strength, etc. of this water are not particularly limited, but the soaking time is about 5 to 24 hours, and the soaked soybeans are completely swollen. The whole soybeans soaked in water are heated in a temperature range of 80°C to 200°C for 30 seconds to 30 minutes. If the heat treatment is insufficient, the protein fraction will be destroyed and dissolved during the grinding process, causing a decrease in yield. If the heat treatment is too long, the protein will be unnecessarily thermally denatured and cannot be used for food processing. When cooking, the taste and flavor will deteriorate, so the temperature is 80℃ to 200℃ for 30 seconds to 30 minutes, preferably 100℃ to 150℃ for 1 minute or 30 minutes.
Heat treatment for about 10 minutes is appropriate. The heating means is not particularly limited, and any heating method such as heating with steam, heating with rising water, heating with microwaves, etc. can be used. The heat-treated whole soybeans are cooled and then pulverized in the presence of 1 to 10 times the amount of water so that 50% to 90% of the soybeans have a particle size of 350 μm or less.
If the proportion of particles of 350μ or less is less than 50%, the soybean cotyledon cells will not be sufficiently destroyed, and fat particles will be mixed into the sedimentation section along with the fibers, causing a decrease in yield. If the proportion of 350 μ or less exceeds 90%,
It is not suitable because it causes a decrease in oil content because the insolubilized protein is redissolved. The method of pulverization does not need to be specified, and devices such as a dispersion mill, homogenizer, and attritor can be used. For example, you can coarsely crush it with a household mixer and then grind it with a grinder so that 50% or more of it is 42 mesh (350μ) or less. Collect the fraction that does not settle by centrifugation at 50G for 1 minute or more from the suspension after pulverization. The segment that settles when centrifuged at 50G for 1 minute or more consists of fibrous material generally called okara and protein particles that have become insoluble after being coagulated by heating. Such a division can also be obtained by a method such as performing natural sedimentation for 2 hours or more. The categories that do not settle by centrifugation at 50G for 1 minute or more are emulsions in which fat particles are dispersed;
It consists of a cream layer and soluble components, from which only the fat particle section with a particle size of approximately 0.1 to 1.0 μm is collected. As for the collection method, a specific hydrophilic ultrafiltration membrane with a molecular cutoff of 50,000 or more may be used to remove the lower molecular fraction than the non-sedimenting fraction. As the hydrophilic ultrafiltration membrane, a filtration membrane such as an acetyl cellulose membrane, an aromatic polysulfon membrane, or a polyolefin membrane can be used. The pressure applied to the filtration membrane is preferably in the range of 1.1Kg/cm ² to 10Kg/cm ² , preferably 1.2Kg/cm ² to 5.0Kg/cm ² , and within this range, the amount of permeate and the diameter of the filtration membrane can be adjusted. A preferable value is selected depending on the size of . It is also possible to collect a section consisting of fat particles in this way, but you can add acid to the section that does not settle and adjust the pH to 4 to 5 to precipitate it.
Alternatively, use calcium salts, magnesium salts, etc.
After precipitating by adding to a concentration of 0.01 to 10 mol/, performing separation operations such as centrifugation at 100G for 1 minute or more and filtration, and collecting the precipitated section as a section consisting of fat particles. is also possible. By the above method, a food material having an oil content of 50% to 70% in solid matter can be produced. This food material was a white emulsion with a solids content of 10% to 30%. Furthermore, the contained fat particles are almost undestructed and exist in the food material of the present invention in almost the same state as in the whole soybean tissue, so the particle size is approximately 0.1μ to 0.5μ. Very small size, good dispersibility, separation of oil and water,
In other words, it was a food material in which emulsion destruction was unlikely to occur. The food material obtained by the present invention can be diluted and used as a soy milk-like drink, seasoned to make oil-based emulsified foods based on plant materials such as mayonnaise and dressing, or flavored to make coffee. It can also be used as a whitener, fresh cream substitute, etc. Furthermore, this food material can be dried and made into a high-oil powdered fat that can be widely used as a new food form. Additionally, oil can be extracted from this powdered fat with n-hexane, and the resulting oil has a lower content of phospholipids, sterols, and tocopherols than crude soybean crude oil obtained by conventional methods. The present invention will be explained below with reference to Examples. Example 1 1.0 kg of whole soybeans was soaked in 5 times the amount of water, left in a refrigerator at 5°C overnight to sufficiently swell, and then boiled for 3 minutes. After quenching with running water, mix with a household mixer.
The mixture was crushed for another 10 minutes using a grinder, and water was added so that the total amount was 7 kg. The particle size at this time is
Approximately 40% were 150mesh on (100μ or more). The pulverized solution was centrifuged at 1000 RPM for 5 minutes to separate and remove the precipitated fraction consisting of okara, protein, etc., and the supernatant fraction was collected. The sedimentation section was washed with 3 kg of water.
The washing water was similarly centrifuged to remove the precipitate, and then added to the supernatant section. Approximately 7Kg of skim is 6N
-After adding sulfuric acid and adjusting the pH to 4.4 and leaving it for one hour,
The supernatant fraction was removed by centrifugation at 3000 RPM for 20 minutes to obtain 0.9 kg of concentrated soymilk (solid content 23%, oil content/solid content 55%). Example 2 Approximately 2.0 kg of whole soybeans soaked in water and sufficiently swollen were
After boiling for a minute, the mixture was divided into four 500g portions and crushed to obtain four samples with different crushing conditions, and the influence of the crushing conditions on yield and composition was investigated. The separation conditions are the same as in Example 1. The results are shown in Table 1.

[Table] Example 3 1.0 kg of whole soybeans soaked in water were heated for 5 minutes at 120° C. under pressurized steam, cooled, and ground in a household mixer for 5 minutes, and then water was added to bring the total amount to 5.0 kg. After centrifugation at 2000G for 10 minutes to remove the precipitate section, 90 g of CaCl ₂ was added to the upper portion of the emulsion section (3.0 kg) so that the calcium concentration was 0.5%, and the mixture was left for 1 hour with stirring. 20 of this at 3000G
The supernatant fraction was removed by centrifugation for a minute, and the precipitate fraction containing fat particles was separated. The precipitated fraction was directly freeze-dried and powdered. The properties of the obtained powdered oil and fat were as follows. Yield 102g, oil content/solids 58%. Example 4 After soaking 100g of whole soybeans in water 1 for about 7 hours,
Boiled for 3 minutes and cooled. Grind for 5 minutes with a household mixer, then use a centrifugal separator (Kubota, Model
Using KR-180A rotor RA-6),
The precipitate fraction was removed by centrifugation at 3000 RPM for 5 minutes. 500 g of the supernatant liquid was ultrafiltered using an ultrafiltration membrane (Diafilter A-50T, manufactured by Bio Engineering) to obtain 140 g of concentrated soymilk with a solid content concentration of 13.1% (oil content/solid content 52.2). %). 140g of this concentrated soy milk, 1.5g of sugar, 0.3g of salt
Add seasoning, then dilute with water to make the entire amount.
When the amount was 300 ml, a soy milk beverage with no grassy smell and rich flavor was obtained. Reference Example Take 100g of concentrated soymilk obtained in Example 1,
Sodium hydroxide while dispersing in water, pH to 5.6
Adjust the total amount to 150ml, 30g vinegar, 3g salt,
Season by adding 5g of sugar and a little koshiyo,
By stirring well, I was able to make a mayonnaise-type dressing in which the oil and water do not separate.

Claims (1)

[Claims] 1. After heating whole soybeans soaked in water at a temperature range of 80℃ to 200℃ for 30 seconds to 30 minutes, in the presence of water, 50% to 90% of the soybeans have a particle size of 350μ or less.
Grind to make a suspension, and from the suspension
A classification that does not sediment is obtained by centrifugation at 50G for 1 minute or more.
A segment consisting of fat particles is collected from the segment, and the oil content in the solid content is between 50% and 70%.
% food material manufacturing method.