JP6390071B2 - Method for producing soymilk for forming and soymilk for forming - Google Patents

Description

  The present invention relates to a method for producing soymilk for forming and a soymilk for forming.

  Conventionally, since milk has excellent foaming stability, it is possible to change the mouthfeel and give a mild feeling by adding milk that has undergone foaming (foaming) to coffee. Moreover, as a technique for improving the foaming property and foaming stability of milk, a method of adding various emulsifiers and foaming proteins to a foamed beverage (Patent Document 1), a method of adding an emulsifier having an HLB of 14 or more (Patent Document 2), a method using an emulsifier and a protein, such as a method of adding casein, soybean protein, microcrystalline cellulose, and carrageenan (Patent Document 3) is disclosed.

  However, in recent years, there are problems such as lack of milk products and health problems such as the accumulation of cholesterol when animal protein is used, and soy milk has been tried to be used as a substitute for milk.

  Technology that uses emulsifiers and protein in soy milk, technology that blends sucrose fatty acid ester of HLB11 or higher, glycerin fatty acid ester, sorbitan mono fatty acid ester as emulsifier for soy milk beverage (Patent Document 4), and uses glycerin organic acid fatty acid ester Technologies that use emulsifiers and proteins like milk are disclosed, such as technology (Patent Literature 5), technology using polyglycerin fatty acid ester (Patent Literature 6), and the like.

JP-A-10-295339 JP 2009-50259 A JP 60-87775 A JP 2008-289371 A JP 2011-19437 A JP 2006-158295 A

Since soy milk is inferior in foaming stability to milk, there is a problem that even if soy milk is formed (foamed) and added to coffee, the foam tends to disappear. However, Patent Document 4 is intended to prevent oil ring generation due to destabilization of emulsion during long-term storage, Patent Document 5 is to suppress precipitation generation, and Patent Document 6 is to improve feathering and oil-off. With respect to soy milk, no technology related to improving foaming power and foaming stability is found as in Patent Documents 1 to 3 relating to milk, and foaming power and foaming are also observed when foaming (foaming). Development of soy milk having excellent foaming stability is desired.
The present invention provides a soy milk for forming that has excellent foaming power and foaming stability, in which foam is not easily broken even if the soymilk foamed by foaming is added to a beverage such as coffee. It is to be an issue.

  When the present inventors conducted earnest research to solve the above-described problems, they used soy milk and one or more emulsifiers selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride. The soymilk for forming obtained by emulsifying obtained the knowledge that foaming and foaming stability were excellent when forming, and solved the above problems.

That is, the present invention
(1) A method for producing soymilk for forming, wherein emulsification is carried out using at least one emulsifier selected from the group consisting of soymilk and polyglycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride.
(2) The method for producing soymilk for forming according to (1), wherein the polyglycerol fatty acid ester has an HLB of 8 or more, and the constituent fatty acids have 18 or more carbon atoms.
(3) The method for producing soymilk for forming according to (1), wherein the HLB of the sucrose fatty acid ester is 8 or more, and the carbon number of the constituent fatty acid is 18 or more.
(4) The method for producing soymilk for forming according to (1), wherein the organic acid monoglyceride is at least one selected from the group consisting of citric acid monoglyceride, diacetyltartaric acid monoglyceride and succinic acid monoglyceride.
(5) Soy milk for forming containing an emulsion of soy milk and at least one emulsifier selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride.
(6) A beverage on which a foamed soymilk for forming described in (5) is placed.
(7) Formed soymilk, characterized in that it is emulsified using one or more emulsifiers selected from the group consisting of soymilk and polyglycerin fatty acid esters, sucrose fatty acid esters, and organic acid monoglycerides. Production method.
(8) A method for frothing soymilk, comprising emulsifying using one or more emulsifiers selected from the group consisting of soymilk and polyglycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride.

It is.

  The soymilk foamed by forming the soymilk produced according to the present invention is excellent in foaming power and foaming stability, and maintains the foaming power and foaming stability even when added to, for example, coffee. In addition, the mouthfeel and flavor can be made good.

  The present invention is described in detail below.

(Soy milk)
The soy milk used in the method of the present invention is produced using soybean as a raw material. As the soybean material, yellow soybean, green soybean, black soybean and the like can be used without limitation. In consideration of the nutritional functions of the components contained in soybeans, 7S globulin, 11S globulin, isoflavones, saponins, nicotianamine, lecithin, oligosaccharides, vitamins, minerals, etc. It is also possible to use soybeans enriched with certain components. Moreover, although the said soybean may contain a hull and a hypocotyl part, it is more preferable in terms of flavor to use what removed these.

  A known method can be used as a method for producing soy milk from soybeans. In general, soybeans can be obtained by immersing soybeans in water, hot water, hot water, etc., then grinding and separating okara.

  About the soymilk used for the method of this invention, when immersing soybean, the example manufactured by high-temperature immersion treatment is shown below.

(High temperature immersion treatment of soybean raw material)
High temperature soaking of soybean raw material means a state in which the soybean raw material is immersed in high temperature water. For example, a method of increasing the temperature after soaking the soybean raw material in water, or soy raw material in hot water. Examples thereof include a soaking method, a soy raw material soaked in low-temperature water, and a method of exposing the soy material to steam after draining.
In the method of raising the temperature after soaking the soybean material in water or the method of immersing the soybean material in hot water, the temperature is preferably 60 ° C. or higher, more preferably 80 ° C. or higher. Further, the immersion time varies depending on the immersion temperature. For example, when the immersion temperature is 80 ° C., about 15 minutes or more, preferably 25 minutes or more is appropriate.
Moreover, in the method of exposing the soybean raw material immersed in low-temperature water to steam after draining, the steam temperature is preferably 100 to 150 ° C., and the exposure time to steam is preferably 10 seconds to 30 minutes.

  Next, the soybean raw material subjected to the high temperature immersion treatment is ground. If necessary, it can be added to the soy material that has been hot soaked before grinding. Examples of the method for grinding the soybean raw material that has been subjected to the high-temperature dipping treatment include a method of pulverizing with a rotary blade type shearing force, a method of grinding with a grinding shearing force, and the like. Examples of a method of pulverizing with a rotary blade type shear force include a method of pulverizing with a commit roll (manufactured by URSCHEL). Moreover, as a method of grind | pulverizing with a grinding shear force, the method of grind | pulverizing with a mycolloider or a grinder is mentioned, for example. If necessary, the soybean raw material suspension obtained by grinding can be homogenized by a homogenizer such as a homogenizer. By this grinding treatment, the average particle size of the suspension of the soybean raw material can be generally set to 10 to 100 microns. The average particle size is measured with a cell counter. Examples of the cell counter include a Coulter counter (trade name) manufactured by Coulter.

  The soybean raw material suspension obtained after grinding is separated from the insoluble fraction (okara) by solid-liquid separation such as centrifugation to obtain soy milk that has been subjected to high-temperature immersion treatment.

(Forming soymilk)
The soy milk for forming of the present invention is used for forming (foaming) with a steamer or the like, and means soy milk having high foaming power after forming and good foaming stability. Examples of the form of soymilk for forming include powders and granules in addition to liquids.
An example of the method for producing the soy milk for forming of the present invention is as follows. Soy milk obtained by soaking a soybean raw material at high temperature, and one or more emulsifiers selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride The resulting emulsion can be obtained by homogenization with a homogenizer and sterilization.

(Emulsification)
Soy milk is emulsified using an emulsifier. In emulsification, fats and oils can be added as necessary. In addition, in order to enhance the palatability and functionality of the flavor, necessary food ingredients (fruit juice, pulp, vegetables, sugar, dairy products, flours, starches, cacao trout, seafood products, etc.) and food additives (minerals, Vitamins, thickening stabilizers, acidulants, fragrances, and the like) can be used as appropriate. The emulsification method is not particularly limited, and emulsification can be performed using a homomixer or a homogenizer. Moreover, it can be homogenized by a homogenizer such as a homogenizer as required. The homogenous pressure of the homogenizer is not particularly limited as long as it is sufficient for emulsification.

(Amount of emulsifier added)
As the emulsifier used in the present invention, selecting a specific emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester or organic acid monoglyceride provides foaming power and foaming stability to soy milk in forming applications. Of these, organic acid monoglycerides are preferred in that they can provide excellent foaming properties. One or more of these emulsifiers can be used in combination.
The amount of the 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 the emulsifier added is too small, sufficient foaming stability may not be obtained. If the amount of the emulsifier added is too large, there is no problem with foaming stability, but the flavor may be affected.

(Polyglycerin fatty acid ester)
The HLB of the polyglycerol fatty acid ester used in the present invention is preferably 8 or more, more preferably 10 or more. If the HLB is too low, foamability and foam stability may be impaired. Moreover, carbon number of the constituent fatty acid of the polyglycerin fatty acid ester of the present invention is preferably 18 or more, and includes saturated or unsaturated fatty acids and straight or branched fatty acids. Examples of these fatty acids include oleic acid, linoleic acid, ricinoleic acid, stearic acid, arachidonic acid, behenic acid, and tetradecenoic acid. Among these, stearic acid is preferred because it can provide excellent foaming properties.
As these polyglycerol fatty acid esters, diglycerol monooleate, tetraglycerol monooleate, pentaglycerol monooleate, hexaglycerol monooleate, decaglycerol monooleate, diglycerol monostearate, tetraglycerol monostearate, Examples include pentaglycerin monostearate, hexaglycerin monostearate, decaglycerin monostearate and the like.
These polyglycerin fatty acid esters can be used in combination of one or more.

(Sucrose fatty acid ester)
The HLB of the sucrose fatty acid ester used in the present invention is preferably 8 or more, more preferably 10 or more. If the HLB is too low, foamability and foam stability may be impaired. Moreover, carbon number of the constituent fatty acid of the sucrose fatty acid ester of the present invention is preferably 18 or more, and includes saturated or unsaturated fatty acid and linear or branched fatty acid. Examples of these fatty acids include oleic acid, linoleic acid, ricinoleic acid, stearic acid, arachidonic acid, behenic acid, and tetradecenoic acid. Among these, stearic acid is preferred because it can provide excellent foaming properties.
One or more of these sucrose fatty acid esters can be used in combination.

(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 and the like, preferably citric acid monoglyceride, diacetyltartaric acid monoglyceride and succinic acid monoglyceride, and more preferably. Is a succinic monoglyceride.
The constituent fatty acid in the organic acid monoglyceride is a saturated or unsaturated fatty acid having 8 to 22 carbon atoms, preferably a fatty acid having 18 carbon atoms, more preferably stearic acid.
These organic acid monoglycerides can be used in combination of one or more.

(Oil and fat)
Oils and fats can be added to the forming soymilk of the present invention. The fats and oils to be added may be any fats and oils, for example, 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 Examples include vegetable oils such as oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, coconut oil, and animal oils such as milk fat, beef fat, pork fat, whale oil, fish oil, chicken oil, etc. However, it is preferable to use vegetable oils and fats because the physical properties of the oils and fats can be easily controlled and all components can be prepared with vegetable properties. Moreover, the said fats and oils individually or mixed oil, or the processed fats and oils which hardened, fractionated, transesterified, etc. can be used.
The addition amount of fats and oils is preferably 0.1 to 5% by weight, more preferably 0.5 to 2% by weight, based on the weight of soy milk.

(Sterilization)
The soy milk to which the emulsifier is added is sterilized as necessary. The sterilization method is not particularly limited. For example, direct heating methods such as injecting high-temperature high-pressure water or high-pressure steam into the raw material liquid, or Joule heating by energizing the raw material liquid, heating by high frequency (microwave), electromagnetic Indirect heating methods such as induction heating, electric furnace, direct fire, fluidized sand bath, molten salt bath and the like may be used alone or in combination.

  Although not always necessary, soy milk can be homogenized again in a homogenizer after sterilization.

What formed the soymilk for forming obtained by the method of this invention is excellent in foaming power and foaming stability, Therefore It can be used for various drinks. As a beverage, for example, it can be used for coffee, tea, cocoa, milk shake, shake drink, matcha tea and the like.
Taking coffee as an example, a cappuccino-like or latte-like beverage can be prepared by putting the soy milk of the present invention into a steamer of an espresso machine, forming it, and adding it to the coffee. This cappuccino-like or latte-like beverage is excellent in foaming power and foaming stability, has a smooth mouthfeel, and exhibits a good flavor.

(Method for evaluating foaming properties of soy milk for forming)
The foaming property of the soy milk for forming is determined by evaluating the foaming power and foaming stability. Specifically, 100 ml of soy milk is formed to 65 ° C. with an espresso machine steamer, and the foam height immediately after forming (0 minutes) and the foam height after 10 minutes have been measured. The foam height immediately after forming is used as an index of foaming force, and the ratio of the height of foam after 10 minutes to the height of foam immediately after forming is used as an index of foaming stability.
From the numerical value of the height of the foam immediately after forming and the ratio of the height of the foam after 10 minutes to the height of the foam immediately after forming, the foamability is comprehensively evaluated according to the criteria in Table 1. In the overall evaluation of foaming properties, those with ◎, ○, and Δ are judged to have good foaming properties.

(Table 1) Evaluation criteria for foaming properties

(Measurement method of crude protein content)
The crude protein content is measured by the Kjeldahl method.

  Examples of the present invention will be described below. Unless otherwise indicated, parts,%, etc. are based on weight.

(Production Example 1) Production of high-temperature soaked soy milk 4 parts of hot water (90 ° C) was added to 1 part of soaked and dehulled soybean, followed by high-temperature soak treatment (90 ° C) for 30 minutes. Next, 1 part of soybean soaked at high temperature and 6 parts of hot water (90 ° C) added are wet-ground using a “Commit Roll” processor (URSCHEL), and then homogenizer (APV) And homogenized at 150 kgf / cm ² to obtain a soybean suspension having an average particle size of 20 to 30 μm. The obtained soybean suspension was supplied to a continuous centrifuge, centrifuged at 3000 × g for 3 minutes, separated into soy milk and okara, and soy milk subjected to high temperature immersion treatment was obtained. The protein content of this soymilk was 4.7 g / 100 ml.

(Test Examples 1 to 3) Comparison of presence / absence of high-temperature dipping treatment In order to examine the effect of the presence / absence of high-temperature dipping treatment, foaming soymilk was produced for various types of soymilk, and foaming evaluation was performed.

(Test Example 1)
A solution obtained by mixing 80 parts of soymilk obtained in Production Example 1 and 19.1 parts of water was heated to 60 ° C., and then 0.1 part of polyglycerin fatty acid ester (trade name: SY Glyster MS-5S, manufactured by Sakamoto Pharmaceutical Co., Ltd.) And 0.8 parts of refined coconut oil was added and pre-emulsified.
After preliminary emulsification, the mixture was cooled to 10 ° C. to obtain the soymilk of the present invention.

(Test Example 2)
Soy milk was obtained in the same manner as in Test Example 1 except that soy milk that had not been subjected to high-temperature immersion treatment (unregulated soy milk, manufactured by Marsan Eye Co., Ltd., crude protein content = 4.7 g / 100 ml) was used.

(Test Example 3)
Soy milk was obtained in the same manner as in Test Example 1 except that soy milk that had not been subjected to high-temperature dipping treatment (delicious unregulated soy milk, manufactured by Kikkoman Beverage Co., Ltd., crude protein content = 4.6 g / 100 ml) was used.

  Table 2 shows the results of foaming evaluation performed on the soymilk for forming in Test Examples 1 to 3 by the above method.

○ (Table 2)

  In the soymilk of Test Examples 1 to 3, the foam height immediately after forming is 2.3 cm or more, and the ratio of the foam height after 10 minutes to the foam height immediately after forming is 50% or more. The foamability was good. From these results, it was found that forming soymilk with good foamability can be obtained by adding polyglycerin fatty acid ester regardless of which soymilk is used. As a tendency, the use of soy milk produced by high-temperature dipping treatment improved the foamability.

○ Comparison of various emulsifiers (Test Examples 4 to 24)
According to Test Example 1, soymilk for forming was prepared using the soymilk treated in high temperature obtained in Production Example 1 and various emulsifiers, and foaming property evaluation was performed by the above method. Table 3, Table 4, Table 5, Table 6, Table 7, Table 7 show the results of studies on polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, monoglycerin fatty acid ester, sorbitan fatty acid ester, and lecithin, respectively. This is shown in FIG.

○ (Table 3) Comparison of various polyglycerol fatty acid esters

From the results in Table 3, it was confirmed that the foamability evaluation was excellent when a polyglycerol fatty acid ester having an HLB of 8 or more and a constituent fatty acid having 18 or more carbon atoms was added. Moreover, it turned out that foaming evaluation is more excellent in using the thing whose constituent fatty acid is stearic acid among these.
On the other hand, when the HLB was less than 8 or when the HLB was 8 or more, the number of carbon atoms of the constituent fatty acid was less than 18, resulting in poor foaming evaluation.

(Table 4) Comparison of various sucrose fatty acid esters

From the results in Table 4, it was confirmed that foaming evaluation was excellent when a sucrose fatty acid ester having an HLB of 8 or more and a constituent fatty acid having 18 or more carbon atoms was added. Moreover, it turned out that foaming evaluation is more excellent in using the thing whose constituent fatty acid is stearic acid among these.
On the other hand, when the HLB was less than 8 or when the HLB was 8 or more, the number of carbon atoms of the constituent fatty acid was less than 18, resulting in poor foaming evaluation.

(Table 5) Comparison of various organic acid monoglycerides

  From the results in Table 5, it was confirmed that the foamability evaluation was excellent when the organic acid monoglyceride was added.

(Table 6) Comparison of various monoglycerin fatty acid esters

  From the results in Table 6, when the monoglycerin fatty acid ester was added, the foamability evaluation was inferior.

(Table 7) Comparison of various sorbitan fatty acid esters

  From the result of Table 7, when sorbitan fatty acid ester was added, the foaming evaluation was inferior.

(Table 8) Comparison of various lecithins

  From the results in Table 8, when lecithin was added, the foamability evaluation was inferior.

  As mentioned above, the soymilk for forming excellent in foaming power and foaming stability was obtained by selecting and using a specific emulsifier with respect to soymilk from the result of Test Examples 1-24.

Claims (5)

Soy milk, 0.1 to 5% by weight of fats and oils with respect to the weight of the soy milk, HLB is 8 or more, polyglycerin fatty acid ester having 18 or more carbon atoms of constituent fatty acid, and HLB is 8 or more, and wherein the emulsified using one or more emulsifiers selected from the group of carbon number of the constituent fatty acids is 18 or more sucrose fatty acid ester le, soymilk manufacturing method for use in forming in steamer. Soy milk, 0.1 to 5% by weight of fats and oils with respect to the weight of the soy milk, HLB is 8 or more, polyglycerin fatty acid ester having 18 or more carbon atoms of constituent fatty acid, and HLB is 8 or more, and containing an emulsion of one or more emulsifiers selected from the group of carbon number of the constituent fatty acids is 18 or more sucrose fatty acid ester le, soybean milk for use in forming in steamer. A beverage on which the soy milk for forming described in claim 2 is formed by a steamer. Soy milk, 0.1 to 5% by weight of fats and oils with respect to the weight of the soy milk, HLB is 8 or more, polyglycerin fatty acid ester having 18 or more carbon atoms of constituent fatty acid, and HLB is 8 or more, and characterized by forming in a steamer after the number of carbon atoms of constituent fatty acids was emulsified using the one or more emulsifiers selected from the group consisting of sucrose fatty acid ester Le is 18 or more, forming soymilk manufacturing method. Soy milk, 0.1 to 5% by weight of fats and oils with respect to the weight of the soy milk, HLB is 8 or more, polyglycerin fatty acid ester having 18 or more carbon atoms of constituent fatty acid, and HLB is 8 or more, and characterized by forming in a steamer after the number of carbon atoms of constituent fatty acids it was emulsified using the one or more emulsifiers selected from the group consisting of sucrose fatty acid ester Le is 18 or more, soy milk frothing process.