JP3885194B2 - Processed soy powder material, soy beverage and tofu-like food - Google Patents

Description

  The present invention relates to a processed soybean powder material, a soybean beverage and a tofu-like food, and methods for producing them.

  Soybean is rich in protein with amino acid composition similar to animal protein, as is called field meat, and more than 50% of oil (lipid) acts to lower cholesterol in the blood. It is known that it is effective in preventing adult diseases, particularly hypertension, and also contains lecithin as its nutrient, and acts on brain cells to be effective against blur.

  Soybeans also contain various vitamins such as vitamin E, which is a component that prevents oxidation in the body, such as vitamin B1, vitamin B2, and vitamin K, as well as calcium, potassium, and dietary fiber as nutrients. . Therefore, the intake is useful for preventing aging, recovering from fatigue, preventing constipation, and the like.

  In recent years, isoflavones contained in soybean have a mild female hormone-like action, and have recently been attracting attention as being effective for menopause, osteoporosis and the like. Oligosaccharides contained in soybean are known to improve the intestinal environment as a nutrient source for intestinal bacteria. Furthermore, it is known that intake of soybeans can improve chronic physical weakness, fatigue, fatigue, palpitation and the like.

  As the main processed products of soybeans, soy sauce, miso, natto, soy milk, tofu, processed tofu products (thick fried, deep-fried, fried cancer) have been known since ancient times. These processed soy products, especially heat-processed products, have a high absorption rate of soy protein, especially 95% in tofu, and eating in the form of such heat-processed products is better performed than before. .

  However, for example, tofu, which is a heat-processed product of soybeans, is produced by adding coagulants such as bittern to soy milk that has been separated from okara in the production process, and about 30% of okara is produced as a by-product in the production process. To do. This is the current situation where most are disposed of as industrial waste. This okara contains a lot of excellent nutrients derived from soybeans, as some are also used for food as “blossoms” etc., and development of technology to make effective use of this okara in the production of tofu and soy milk However, various studies have been conducted in this type of industry.

  As an example, a method is proposed in which soy milk obtained by separating okara from kure, for example, is used as a pulling water in the production of another soy milk to obtain soy milk by high-pressure homogenization of kure that does not separate okara in advance. (See Patent Document 1). However, this method only recycles a part of the okara, and it is inevitable that an okara that is not effectively utilized still occurs. Of course, the obtained soymilk does not contain soy-derived total nutrients.

  In addition, a technique for producing whole soybean milk and tofu by enzymatically treating okara once separated by filtration from cooked soybean liquid into okara milk by re-mixing it into soy milk (Patent Document 2) is also known. , 3). Although this technology can be evaluated as a technique for reusing Okara, there is a need for separate Okara separation and Okara enzyme treatment, and the composition of the resulting soy milk is greatly changed by the enzyme treatment, The original taste and texture of soy milk have changed, and it cannot be said that it contains total soybean nutrients.

As described above, soy milk products or tofu products that currently contain substantially all of the nutrients of soybeans in an effective form, have a sensually excellent texture, are delicious, and have excellent digestibility and absorption. However, the technology for easily and simply producing the product has not been developed yet, and the development of such a technology is eagerly desired in the art.
JP 2001-218933 specification Japanese Patent Application Laid-Open No. 11-299442 Japanese Patent Application Laid-Open No. 11-299443

An object of the present invention, the nutrients of soybean contains substantially all, moreover, have organoleptic excellent texture, delicious and digestion, soy drink Ryo乃 Itaru tofu products (tofu absorbent excellent It is to provide a technique for easily producing a food product.

  Another object of the present invention is to produce the above-mentioned soybean beverage or tofu-like food, which has no blue odor, suppresses heat denaturation of the protein as much as possible, and is simply dissolved, dispersed and homogenized in water. It is an object of the present invention to provide a processed soybean powder material having excellent processability and solubility that can produce a desired soybean beverage.

  As a result of intensive studies, the present inventors have found that the above object can be achieved according to the invention of the following gist, and have completed the present invention.

  The present invention is obtained by heat-treating raw soybeans, has a water-soluble nitrogen index (NSI, Nitrogen Solubility Index, hereinafter sometimes referred to as `` NSI '') 55-70, lipoxygenase value (hereinafter referred to as `` LOX value '') Is 20 or less, and does not contain n-hexanal or is contained in a relative value of 10% or less when the amount contained in raw soybeans is 100%, and a concentration of 10% by weight. Provided is a processed soybean powder material characterized in that the sugar content refractive index (hereinafter sometimes simply referred to as “Brix value”) of the solution dissolved in water is 3.0-6.0.

  The present invention also provides a soybean beverage characterized in that the processed soybean powder material contains 5-25% by weight of solid content and is homogenized.

  The present invention also provides a tofu-like food obtained by coagulating a soybean liquid containing the processed soybean powder material in a solid content concentration of 10-25% by weight.

  Further, the present invention provides a method for producing a processed soybean powder material, characterized in that raw soybean is heat treated with steam at a temperature of 95-105 ° C. for 120-210 seconds and then pulverized to obtain the processed soybean powder material. provide.

  Further, the present invention provides the above-mentioned method for producing a soy beverage, characterized in that the processed soybean powder material is dispersed and dissolved in water at a solid content concentration of 5-25% by weight, and then the mixed solution is homogenized. I will provide a.

  Further, the present invention provides a soybean liquid containing the processed soybean powder material in a solid content concentration of 10-25 wt%, and adding the coagulant to the liquid to solidify the soybean tofu-like food, Provide a method.

  The processed soybean powder material of the present invention contains the total nutrients of soybean without substantial loss, and has a high water-soluble nitrogen index by minimizing the degradation and modification of the nutrients, particularly proteins. Therefore, it is useful as a soybean material in powder form for preparing soybean beverages and tofu-like foods.

  Hereinafter, the processed soybean powder material, soybean drink and tofu-like food of the present invention will be described in detail.

(1) Invention processed soybean powder material The invention processed soybean powder material is obtained by heat-treating raw soybean, has an NSI of 55-70, an LOX value of 20 or less, and does not contain n-hexanal Or 10% or less as a relative value when the amount contained in the raw soybean is 100%, and the Brix value is 3.0-6.0.

  Here, NSI is measured according to the food component inspection and analysis method established by the Japan Oils and Fats Association, which will be described in detail in Examples below. When this value is in the range of 55-70, protein by heat treatment of soybeans The processed soybean powder obtained has a high solubility, and the texture of the soybean beverage obtained by dissolving and dispersing the powder in water does not remain rough.

  The LOX value is determined by a titration method for lipoxygenase (LOX) according to the method described in the literature described in detail in Examples below. LOX, together with hydroperoxidase (HPO), is an enzyme involved in the production of n-hexanal by decomposition of polyunsaturated fatty acids such as linoleic acid, which causes soybean's blue odor.

  Conventionally, the suppression of soybean odor in the production of soy milk beverages has generally deactivated both LOX and HPO by high-temperature heating, but excessive heat treatment leads to denaturation and insolubilization of soy protein, and therefore, There was a problem with the increase in protein components discarded as okara during the production of soymilk, and the texture and flavor of the resulting soymilk itself, in particular, it was difficult to avoid roughness in the texture. The present inventors have been able to eliminate soybean odor (blue odor) by mild heating treatment with a LOX value of 20 or less, and not excessive heat denaturation and insolubilization of soybean protein, regardless of conventional high temperature heating treatment. It has been found that a processed soybean powder excellent in processability can be obtained for the production of a soybean beverage that can be prevented and thus has excellent solubility and is not rough in texture. A preferred range for the LOX value is about 2-10.

  The n-hexanal content in the processed soybean powder of the present invention is defined as that the soybean odor (blue odor) is not felt when the powder is used as a soybean beverage or a soybean liquid. The n-hexanal content that does not feel blue odor is 10% as a relative value when the amount of n-hexanal contained in raw soybean (non-heated) is 100%, as detailed in the examples below. To do.

  The Brix value (sugar content refractive index) is one index indicating the solubility (dispersibility) and processability of the processed soybean powder of the present invention, and the greater the Brix value, the better the solubility and the processability. Means good. According to the conventional high-temperature heat treatment of soybeans for producing soymilk, the blue odor can be eliminated, but the soy protein solution (Kure) has a very low Brix value due to thermal denaturation and insolubilization of soy protein (for example, about 2). Therefore, conventionally, such kure has once separated okara into soy milk without powdering. However, the processed soybean powder provided by the present invention has a brix value in the range of 3.0-6.0, preferably 5.0-6.0, and is excellent in solubility and processability. The soy beverage obtained can contain abundant nutrients derived from soy, and there is no possibility of giving a rough texture.

  More specifically, the production of the processed soybean powder material of the present invention is performed as follows, for example. That is, the skin of soybean is peeled, the peeled skin is separated, divided in half, and then heat-treated. This heat treatment can be carried out by keeping it in a steam atmosphere for a certain period of time or by bringing it into contact with steam while being moved by a conveyor.

  As the raw material soybean, various kinds can be used without being limited to the variety. The raw soybean is attached to the surface of the soybean so that it can be removed in advance in order to remove cracked beans, crushed beans, worm-eaten beans, other seeds, foreign matters, etc. It is possible to perform washing treatment such as washing with water to remove soil dust.

  The raw soybeans are then peeled and halved using a suitable peeling machine, auxiliary peeling machine, etc. according to a conventional method. In this process, it is important to separate the skin with minimal mechanical damage to the cotyledons such as cracking and breaking. This is because when cotyledon cells are physically damaged, enzymes act on soybean oil and develop a blue odor.

  In the present invention, heat treatment is then performed. The contact between the raw material soybean and water vapor in this heat treatment is appropriately selected from the condition that the soybean maintains a temperature of 65-105 ° C. for 30 seconds to 30 minutes, more preferably a condition of maintaining a temperature of 95-105 ° C. for 120-210 seconds. Can be done. This heat treatment condition has a significant influence on the quality of the processed soybean powder material of the present invention obtained. That is, when this temperature condition is severe, there is a drawback that NSI cannot be improved and the Brix value is low as in the conventional high-temperature heat treatment. Preferred temperature and time condition combinations are selected from the range of 20-30 minutes at around 65 ° C, 10-20 minutes at around 80 ° C, 3-10 minutes at around 90 ° C, and 1-5 minutes at around 100 ° C. Is good. More specifically, for example, 70 ° C-15 minutes, 75 ° C-12 minutes, 80 ° C-10 minutes, 85 ° C-6 minutes, 90 ° C-5 minutes, 95 ° C-3 minutes 30 seconds, 100 ° C-140 seconds. 105 ° C-120 seconds, preferably 95 ° C-3 minutes 30 seconds, 100 ° C-140 seconds and 105 ° C-120 seconds.

  In the present invention, the treated soybean after the heat treatment is pulverized. This fine pulverization can be carried out using various devices for normal pulverization. Examples of the apparatus include a pulverizer and an attritor. The specific pulverization treatment is performed, for example, by first biasing to a flake shape by rolling, then drying, and finally grinding using a grinder or the like. The drying in the above is not particularly limited, but generally it is preferably performed so that the water content of soybean flakes is in the range of about 3-6% by weight. Note that the micronization treatment does not need to be performed after the heat treatment, and thus may be performed under heating conditions. However, the temperature condition employed here is the same as that during the heat treatment. It shall be sufficiently lower than the conditions. Further, the degree of pulverization is not particularly limited, but in general, the average particle diameter is preferably about 50 μm or less. Further, it is preferable that particles having an average particle diameter of 150 μm or more are 10% or less.

  Thus, the processed soybean powder of the present invention having the various excellent physical properties described above can be obtained. Based on the fact that it is a powder, it is excellent in storage stability, and as described later, a concentrated soybean liquid can be prepared very easily by simply dissolving and dispersing in water. Therefore, according to its use, the soaking (swelling) step of soybean, which was an indispensable step in the production of soymilk, is unnecessary, and based on this, there is no loss of nutrients that dissolve and flow out of the soaking water. The drainage treatment of the immersion water becomes unnecessary, and there is an advantage that the manufacturing time can be shortened.

(2) Present Soy Beverage The present soy beverage is characterized by containing 5-25% by weight of the processed soy powder material of the present invention described in (1) above in a solid concentration and being homogenized.

  As described above, the processed soybean powder material of the present invention has little heat denaturation of soy protein, high water-soluble protein content, and excellent solubility. Therefore, it can be easily dissolved and dispersed in water. A soybean liquid having a concentration can be obtained, and by homogenizing the soybean liquid according to a conventional method, it is possible to obtain a high-concentration soybean drink not seen in conventional examples. Moreover, the soy beverage has no blue odor of soy, does not cause roughness or precipitation in texture, and is very excellent in terms of taste, flavor, etc. It effectively contains all the nutrients inherent to soybeans in that it also contains all the components of okara that have been separated and discarded.

Strike the preparation of the present invention soy beverage, the amount of water on the processed soybean powder material may be arbitrarily determined in the range of 5-25 wt%, whereby it is possible to obtain a soy beverage products at various concentrations . A particularly preferable blending amount is preferably about 10 to 15% by weight. The soy drink obtained by the present invention does not fall under the “soy milk” defined in the Japanese Agriculture and Forestry Standard (JAS Standard) Quality Labeling Standard of the Ministry of Agriculture, Forestry and Fisheries because it does not have fiber removed.

  When preparing soybean liquid, it is not particularly necessary, but pH adjusters, pH adjusters for stabilization, buffers, etc. (sodium hydrogen carbonate, trisodium citrate, citric acid, sulfuric acid, etc.) may be used as appropriate. it can. Moreover, various flavorings, flavor substances, sweeteners, and the like can be added and blended in the same manner as general beverages.

The soy liquor obtained can be homogenized using a general homogenizer, whereby a soy beverage product having a better texture, particularly smoothness, can be obtained. Specifically, the homogeneous structure formation, for example using a Gaulin (GAULIN) manufactured by a high pressure homogenizer (LAB40), about 200-1000kgf / cm ^2, that preferably at about 300-800kgf / cm ² Conditions it can.

  In preparing the soy beverage of the present invention, a heating means can also be employed in order to sufficiently extract the soy component into the liquid and inactivate the remaining enzymes (LOX, trypsin inhibitor, etc.). The temperature and time for the heating are preferably about 80 to 110 ° C. and 1 to 15 minutes.

  The soy beverage thus obtained can be made into a product by aseptically filling it in a suitable container after appropriate sterilization or sterilization treatment according to a conventional method.

(3) Tofu-like food of the present invention The tofu- like food of the present invention is a soy milk prepared by dissolving and dispersing the soy beverage of the present invention or the processed soybean powder material of the present invention obtained in (2) above in water. It can prepare by using instead of. The obtained tofu-like food of the present invention is tofu itself, but also contains okara components (fiber is not removed), so that the soy beverage of the present invention does not meet soy milk standards, It does not fall under “tofu” by the Director of the Ministry of Food Distribution. Therefore, it is called a tofu-like food in the present invention.

  The tofu-like food of the present invention can be various tofu-like foods corresponding to cotton tofu, silken tofu, filled tofu and the like. These preparations are well known in the art depending on the type.

  More specifically, for example, cotton tofu, the soy beverage of the present invention (or soy bean before homogenization), coagulating the protein by adding a coagulant (coagulation step), then crushing step, mold-filling and pressing step, It can be obtained through a mold forming process, a cut / water exposure process and a packaging process. Silken tofu can be prepared by casting a raw soybean liquid, solidifying, cutting, water-exposing, and packaging. Moreover, filling tofu can be manufactured through a solidification process, the process of filling a container, a heating / coagulation process, and a cooling process after cooling raw material soybean liquid.

  In any case, as a coagulant, for example, magnesium chloride (bittern), calcium sulfate (smooth flour), glucono delta lactone, etc. can be used. The blending ratio of the coagulant is usually selected from an amount of about 2-5% by weight with respect to soybean, and usually within a range of about 0.1-1% by weight with respect to the raw soybean liquid. Prior to the coagulation step, it is desirable to perform a homogenization treatment as described in the section of the present invention soy beverage. Further, if necessary, the soybean liquid can be degassed under reduced pressure, or an appropriate defoaming can be performed. In addition, generation of bubbles can be suppressed. The coagulation process is usually completed in about 30 minutes to 1 hour. The processed soybean powder material of the present invention and the soybean liquid obtained using the same have the advantage that the coagulability by the coagulant during the production of the tofu-like food is good.

  Thus, it is possible to obtain a thick tofu-like food that is smooth, highly nutritious, has good digestibility, has a sweetness derived from soybeans, has a good flavor and is fragrant. The obtained tofu-like food has excellent storage stability.

Examples are given below to illustrate the present invention in more detail.
Example 1
Preparation of the processed soybean powder material of the present invention Soybean was used after removing impurities such as pebbles and other species by sorting.

  The soy was moulted as follows. That is, the selected soybean was heated at a temperature of 90 ° C. for 0.5-5 minutes until it became easy to peel and break easily.

  Using a molting machine and an auxiliary molting machine (using a sorting molting system manufactured by Harada Sangyo Co., Ltd.), the skin was peeled and divided into halves to obtain molted soybeans.

  The obtained molted soybean was cooled and subjected to the next heat treatment step. That is, evenly put in the device (RICH-15T manufactured by Nisaka Manufacturing Co., Ltd.) that contains molted soybeans, and keep sending soybeans to 100 ° C for 140 seconds by continuing to feed steam until the soybeans reaches a temperature of 100 ° C. It was.

  Instead of this, the heat treatment step is to heat the peeled soybeans using a conveyor-type continuous steamer under pressure of 105 ° C. in a sealing device (the peeled soybeans stay in the conveyor for 2 minutes at 105 ° C. It can also be carried out by heat treatment. By using such an apparatus, uniform heating can be reliably performed at the same time.

  Next, stop steam and pass hot steamed soybeans between the rollers of a roller mill with the roll gap set to 0.6-1.0 mm while hot, flaked soybeans (there are many cracks in the whole) Got.

  The obtained soybean flakes were spread thinly on a net-like bread, put into a box-type hot air dryer set at 80 ° C., and dried to a water content of 3-6%. The flake temperature was adjusted to be kept at 80 ° C. or lower. Thereafter, it was cooled to 30 ° C. or lower.

  Next, the soybean flakes were pulverized using an air grinder at a low temperature of 60 ° C. or lower. The pulverization was performed so that the diameter of the pulverized particles was 150 μm or more and 10% or less.

Thus, the pulverized treated soybean powder had almost no blue odor, had a subtle fragrance of soybeans, a slight sweetness and umami, and was palatable. In particular, it had an umami taste and a sweet taste like condensed milk.
Examples 2 and 3
In Example 1, instead of the temperature and time conditions in the heat treatment step of 100 ° C. and 140 seconds, 105 ° C. and 120 seconds (Example 2) and 95 ° C. and 180 seconds (Example 3) were adopted in the same manner. Thus, a soybean powder material sample of the present invention was obtained.
Comparative Example 1
A comparative soybean powder material sample was obtained in the same manner as in Example 1, except that the temperature and time conditions in the heat treatment step were changed from 100 ° C. for 140 seconds to 100 ° C. for 10 minutes.
Comparative Example 2
A half-divided molting soybean obtained in the same manner as in Example 1 was cooled, dried, and then similarly pulverized at a low temperature of 60 ° C. or lower using an air grinder to prepare a comparative soybean powder material sample. .
Test example 1
Physical Properties Test The physical properties of each soybean powder material sample obtained in Example 1-3 and Comparative Example 1-2 were tested as follows.

(1) NSI (Nitrogen Solubility Index):
1.1.4.6.A-71 water-soluble nitrogen index (1.1.4.6) of the water-soluble nitrogen constant of the standard oil and fat analytical test method (analytical method established by the Japan Oils and Fats Association), which is one of the official analytical methods for food component inspection Standard method), or a method according to the official analysis method BA-11-65 NSI of AOCS (The American Oil Chemist's Society, USA).

(2) LOX (Lipoxigenase):
Analysis was performed according to the method for measuring the titer of enzyme number: 1.13.1.12 lipoxygenase described in the literature (Methods in Enzymology, 1962, No. 5, p. 539).

(3) Measurement of n-hexanal:
The amount of n-hexanal in the test sample was analyzed using liquid chromatography. The measured value of the sample of the present invention was expressed as a relative value (%) with the liquid chromatography analysis result of the sample prepared in Comparative Example 2 as 100%.

(4) Brix value:
The sample was dissolved in water to 10%, and after stirring with a stirrer, the contents were not precipitated but analyzed with a refractometer RA-510 manufactured by Kyoto Electronics Industry Co., Ltd. This Brix value is a relative representation of the content of water-soluble solids in a sample, with the Brix value of a 10% sucrose solution being 10 (standard).

  The results obtained are shown in Table 1.

Test example 2
Sensory test About each sample and control sample obtained in Example 1-3 and Comparative Example 1-2, 5 men and women aged 30-50 years old as panelists, their color, aroma and taste according to the following criteria Panel tested.
Evaluation criteria:
5: Very good
4: good
3: Neither
2: bad
1: Very bad The score was evaluated by the average score (rounded to the second decimal place) of 10 people. Moreover, the sum total of the average score obtained about the color, fragrance, and taste of each sample was evaluated as a total. The results obtained are shown in Table 2.

  From the results shown in Table 2, the following is clear.

  That is, the sample of the present invention obtained in Example 1-3 is not only as clean and brown as the control sample obtained in Comparative Example 2, but also has a sweetness not found in the control sample. It was found that there was no raw odor, it was delicious and it looked good.

In contrast, the comparative sample obtained in Comparative Example 1 was discolored and had a bitter taste due to overheating although it was sweet.
Test example 3
Component analysis test The samples of the present invention and comparative samples obtained in Example 2 and Comparative Example 1-2 were analyzed for carbohydrate components and aroma components contained therein as follows. The sample for analysis was prepared by dispersing each sample powder in deionized water to a concentration of 15 w / w%, heating at 40 ° C. for 1 hour, and then filtering.

  That is, the analysis of the carbohydrate component was performed by hypermutation liquid chromatography (HPLC, manufactured by Shimadzu Corporation) using `` Cosmosil 5NH2-MS '' (manufactured by Nakarai Tesque) as a column, and each saccharide was analyzed using a suggested refractometer. Quality components (sucrose, fructose, stachyose, etc.) were detected.

  Moreover, the analysis of the aroma component was based on the following headspace analysis. In other words, the sample was supplied to a gas chromatograph HP6890 (manufactured by Hewlett Packard) using a BC-WAX (manufactured by J & W) column, and the total ion chromatogram caused odor components (blue odor such as acetaldehyde, hexanal, etc.) A certain fragrance component and a fragrance component causing odor and grain odor such as amyl alcohol and 1-octen-3-ol were detected and quantified. As the sample for analysis, a sample prepared by adding the same weight of deionized water to each sample powder and heating at 80 ° C. for 1 hour was used.

  As a result of the above test, the following became clear.

  That is, as a result of the analysis of the aroma component, in the present invention sample obtained in Example 2, the lower aldehydes that are causative substances of blue odor and raw odor, particularly hexanal, is based on the control sample (raw soybean) shown in Comparative Example 2. Although it was about 1/10 when (1), it was detected slightly. In addition, the content of the fragrance component that is the cause of the powdery odor (burnt odor) such as amyl alcohol in the sample of the present invention obtained in Example 2, compared to that of the sample of Comparative Example 2 (raw soybean) as a control It has become clear that it has increased approximately twice.

  According to the analysis results of the carbohydrate component, the sample of the present invention obtained in Example 2 has a content of carbohydrate components such as sucrose, fructose, and stachyose as compared to the control sample (raw soybean) shown in Comparative Example 2. The rise of became clear.

From these facts, raw soybeans have a strong blue odor and astringency, and sweetness is not felt. It became clear that there was a mild sweetness. In addition, when soybean is heated excessively, the burning smell by heating increases with sweetness, and deliciousness will fall.
Example 4
Manufacture of soy beverage 5-25% by weight of the soybean powder material of the present invention obtained in Example 1-3 was added to water in which 0.02-0.3% sodium bicarbonate and 0.02-0.3% trisodium citrate had been dissolved in advance. Then, it was dispersed and dissolved, and swelled for 15 minutes or more.

  The solution obtained above was heated at 80-110 ° C. for 1-15 minutes to extract water-soluble components in soybean, and enzymes such as LOX and trypsin inhibitor contained in soybean were inactivated.

  The heating can also be performed by adjusting the amount of added water and injecting steam directly into the solution.

  After heating, while maintaining a temperature of 80 ° C. or higher, 0.02-0.3% aqueous citric acid solution was added to return the pH to neutrality.

Furthermore, using a homogenizer (LAB40 manufactured by Gaulin Co., Ltd.) while maintaining a temperature of 70 ° C. or higher, after performing homogenization treatment under conditions in the range of 200-1000 kgf / cm ² , cool down, A base solution was obtained.

  The base solution obtained above can be diluted and seasoned as necessary.

The obtained base liquid or its diluted or seasoned liquid was sterilized or sterilized for a predetermined time using a direct sterilizer (steam injection or steam infusion). Then, it cooled to 70-80 degreeC by flash cooling (vacuum cooling). After flash cooling, while maintaining a temperature of 70 ° C. or higher, homogenization was performed using an aseptic homogenizer under conditions of 150-300 kgf / cm ² and the plate was cooled.

The soy beverage thus obtained was aseptically filled into a container to obtain a soy beverage product. At this time, the container should have a specification that can block light, oxygen, etc., which adversely affect the flavor deterioration of the soy beverage as much as possible, so that it is difficult for precipitation or off-flavor to occur for a long period of time. A beverage product can be obtained.
Comparative Example 3-4
In Example 4, a soybean beverage product was prepared in the same manner using the comparative soybean powder material obtained in Comparative Example 1-2 instead of the soybean powder material of the present invention obtained in Example 1-3.
Test example 4
Sensory test Each product sample was panel tested with 5 men and women aged 30-50 years old as panelists for their color, scent and taste. However, as the test sample, a 15% added dispersion solution of the powder material was used in each case, and the sample was extracted at 95 ° C for 8 minutes and homogenized at 600 kgf / cm ² . .
Evaluation criteria:
5: Very good
4: good
3: Neither
2: bad
1: Very bad The score was evaluated by the average score (rounded to the second decimal place) of 10 people. Moreover, the sum total of the average score obtained about the color, fragrance, and taste of each sample was evaluated as a total. The results obtained are shown in Table 3.

  From the results shown in Table 3, the following is clear.

That is, the soy beverage products obtained using the soybean powder material of the present invention obtained in Example 1-3 are both sweet, umami, and taste like a thick handmade tofu. It was sweeter than the soy beverage product obtained using the obtained comparative soybean powder material, and did not have astringency or a non-heated raw odor. In addition, compared with the soy beverage product prepared using the comparative soybean powder material obtained in Comparative Example 1, the color was white, clean and free of roughness, and good over the throat.
Example 5
Production of whole soybean tofu This example is an example of producing tofu (tofu-like food) using whole soybeans using the soybean powder material of the present invention obtained in Example 1-3. It was.

(1) Preparation of soybean liquid First, 150 g of the soybean powder material of the present invention was dissolved in 850 g of water while stirring. After being left for about 10-60 minutes, it was heated on a hot water bath (or steam was directly injected into the solution and heated). The temperature was raised to an appropriate temperature of 94-102 ° C., and after reaching the predetermined temperature, the mixture was held for 2-15 minutes with stirring so that no yuba sowing would occur.

Water or warm water is added so that the concentration of the soybean powder material of the present invention is in the range of 10 to 25% by weight, and after sufficiently adjusting the concentration, the homogenizer (GAULIN (GAULIN Homogenized under the conditions of 200-1000 kgf / cm ² using LAB40) manufactured by KK The homogenized soybean liquid was cooled and cooled to 10 ° C. or lower.

  Using the soybean liquid, each of a filling type and a silken type tofu-like food was produced as follows.

(2) Manufacture of filled-type tofu-like foods To the soybean liquid obtained in (1) above, MgCl ₂ (nigari) aqueous solution, CaSO ₄ (sushi powder) and GDL ( At least one coagulant selected from the group consisting of (glucono delta lactone) was dispersed and dissolved. The soybean liquid with the coagulant prepared by adding water so that the processed soybean powder material concentration is 15% by weight is degassed under reduced pressure, or an antifoaming agent (Shin-Etsu Silicone KM72F) 0.01-0.015% is added. Then, after suppressing the generation of bubbles, it was poured into a resin container (for example, “Lamicon Cup LS115-315” manufactured by Tocan Kogyo Co., Ltd.), filled so as not to generate bubbles, and then subjected to seal thermocompression bonding.

  After the filling thermocompression seal, according to the method for producing filled tofu described in the Food Sanitation Law, heat treatment was performed at 90 ° C. for 30 minutes or more, and then ice-cooled or water-cooled to obtain a desired tofu-like food product .

(3) Manufacture of silken-type tofu-like food The 15% by weight of the soybean liquid obtained in (1) above was heated to 90 ° C. or higher while heating and stirring so that no yuba film was formed. Next, at least one coagulant selected from the group consisting of dissolved MgCl ₂ , CaSO ₄ and GDL was dispersed and dissolved so that the weight ratio of the solution was 0.2 to 1.0%. After the addition, the solution solidified by standing for 30 minutes to 1 hour. The obtained solidified product was exposed to running water and cut into an appropriate size to obtain a silky tofu-like food.

  Moodle tofu-like foods and the like can also be prepared from the soybean liquid prepared in (1) according to a conventional method.

All the tofu-like foods thus obtained have the following advantages based on the use of the soybean powder material of the present invention. That is, the soybean powder material of the present invention has excellent processing suitability, and is prepared by suppressing the heating level, so the degree of heat denaturation of the protein is low, the solubility is high, and there is no blue odor, According to its use, a tofu-like food can be obtained using components that have been discarded as conventional okara. In addition, this method does not require a conventional swelling (immersion) process, and can reduce waste water and production time. Furthermore, the tofu-like food obtained has a milky flavor without a blue odor, and has a savory and rich taste. Furthermore, the number of bacteria is suppressed by the heat treatment, and the preservation is high.

Claims (10)

It is obtained by heat treatment of raw soybeans, water-soluble nitrogen index is 55-70, lipoxygenase (LOX) value is 20 or less, and does not contain n-hexanal or the amount contained in raw soybeans is 100% in an amount of 10% or less at a relative value when the, and 10 wt% of the sugar content refractive index of the liquid dissolved in water so that the concentration (Brix value) 3.0-6.0 der Ru machining soybean powder A soy beverage characterized by containing 10-25% by weight of the solid content and homogenized . It is characterized by containing 10-25% by weight of solid content of processed soybean powder material obtained by heat treating raw soybean with steam at 95-105 ° C for 120-210 seconds and then pulverizing. Soy drink. It is obtained by heat treatment of raw soybeans, water-soluble nitrogen index is 55-70, lipoxygenase (LOX) value is 20 or less, and does not contain n-hexanal or the amount contained in raw soybeans is 100% A processed soybean powder material having a sugar content refractive index (Brix value) of 3.0-6.0, which is contained in an amount of 10% or less by relative value and dissolved in water so as to have a concentration of 10% by weight. A method for producing a soy beverage, characterized in that it is added to water at a solid content concentration of 10 to 25% by weight, and then the resulting mixture is homogenized. Processed soybean powder material obtained by heat treating raw soybean with steam at a temperature of 95-105 ° C for 120-210 seconds and then pulverized , added to water at a concentration of 10-25% by weight in solid content, Next, a method for producing a soybean beverage, characterized by homogenizing the obtained mixed solution. When the processed soybean powder material has a water-soluble nitrogen index of 55-70, a lipoxygenase (LOX) value of 20 or less, and does not contain n-hexanal or the amount contained in raw soybeans is 100% The processed soybean powder material has a sugar content refractive index (Brix value) of 3.0-6.0, which is contained in a relative value of 10% or less and dissolved in water so as to have a concentration of 10% by weight. Item 5. The method according to Item 4. Furthermore, the method in any one of Claims 3-5 which heats the liquid mixture containing a processed soybean powder raw material. The method according to any one of claims 3 to 6, wherein the water to which the processed soybean powder material is added is water in which 0.02-0.03% sodium hydrogen carbonate and 0.02-0.3% trisodium citrate are dissolved. Homogenization conditions are 300-800kgf / cm ² The method according to claim 3, wherein The method according to any one of claims 3 to 8, wherein the mixed solution containing the processed soybean powder material is homogenized, then sterilized or sterilized, and further homogenized. A soybean beverage obtained by the method according to claim 3-9.