JP2014018124A - Production method of foaming soybean milk, and foaming soybean milk - Google Patents
Production method of foaming soybean milk, and foaming soybean milk Download PDFInfo
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- JP2014018124A JP2014018124A JP2012158316A JP2012158316A JP2014018124A JP 2014018124 A JP2014018124 A JP 2014018124A JP 2012158316 A JP2012158316 A JP 2012158316A JP 2012158316 A JP2012158316 A JP 2012158316A JP 2014018124 A JP2014018124 A JP 2014018124A
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- fatty acid
- foaming
- acid ester
- soymilk
- soy milk
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- 238000005187 foaming Methods 0.000 title abstract description 66
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Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
本発明はフォーミング用豆乳の製造方法及びフォーミング用豆乳に関するものである。 The present invention relates to a method for producing soymilk for forming and a soymilk for forming.
従来において、乳は起泡安定性に優れているため、フォーミング（泡立て）を行った乳をコーヒーに添加することにより、口当たりを変え、マイルド感を与えることが可能である。また、乳の起泡性や起泡安定性を改善する技術として、泡立ちタイプの飲料に各種乳化剤、起泡性蛋白質を添加する方法（特許文献１）、HLBが１４以上の乳化剤を添加する方法（特許文献２）、カゼイン、大豆蛋白、微結晶セルロース、カラギーナンを添加する方法（特許文献３）等、乳化剤や蛋白質を使用する技術が開示されている。 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.
しかし、近年において、乳の品不足といった問題や動物性たんぱく質を使用した場合コレステロールがたまる等の健康上の問題があり、乳の代替として豆乳を利用することが試みられるようになった。 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.
豆乳に乳化剤や蛋白を使用する技術として、豆乳飲料用の乳化剤としてHLB11以上のショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタンモノ脂肪酸エステルを配合する技術（特許文献４）、グリセリン有機酸脂肪酸エステルを使用する技術（特許文献５）、ポリグリセリン脂肪酸エステルを使用する技術（特許文献６）等、乳のように乳化剤や蛋白を利用する技術が開示されている。 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.
豆乳は、乳よりも起泡安定性に劣っているため、豆乳をフォーミング（泡立て）し、コーヒーに添加しても、泡がなくなりやすいという問題がある。しかしながら、特許文献４は長期間保存時の乳化不安定化によるオイルリング発生を防止すること、特許文献５は沈殿発生を抑制すること、特許文献６はフェザリングやオイルオフを改善することを課題とするものであり、豆乳に関して、乳に関する特許文献１〜３のように起泡力や起泡安定性を改善することに関する技術は見られず、フォーミング（泡立て）した場合にも起泡力及び起泡安定性に優れた豆乳の開発が望まれている。
本発明は、フォーミング（泡立て）することにより泡立てられた豆乳を例えばコーヒー等の飲料に添加しても泡が壊れにくい、起泡力及び起泡安定性に優れたフォーミング用豆乳を提供することを課題とするものである。
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.
本発明者らは、上記課題を解決すべく鋭意研究を行ったところ、豆乳と、ポリグリセリン脂肪酸エステル，ショ糖脂肪酸エステル，及び有機酸モノグリセリドの群から選ばれる１種以上の乳化剤を使用して乳化することにより得られたフォーミング用豆乳が、フォーミングを行った場合に起泡力及び起泡安定性に優れるという知見を得、上記課題を解決するに至った。 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.
すなわち、本発明は、
（１）豆乳と、ポリグリセリン脂肪酸エステル，ショ糖脂肪酸エステル，及び有機酸モノグリセリドの群から選ばれる１種以上の乳化剤を使用して乳化することを特徴とするフォーミング用豆乳の製造方法。
（２）ポリグリセリン脂肪酸エステルのHLBが８以上であり、かつ構成脂肪酸の炭素数が１８以上である、（１）記載のフォーミング用豆乳の製造方法。
（３）ショ糖脂肪酸エステルのHLBが８以上であり、かつ構成脂肪酸の炭素数が１８以上である、（１）記載のフォーミング用豆乳の製造方法。
（４）有機酸モノグリセリドが、クエン酸モノグリセリド，ジアセチル酒石酸モノグリセリド，コハク酸モノグリセリドの群から選ばれる１種以上である、（１）記載のフォーミング用豆乳の製造方法。
（５）豆乳と、ポリグリセリン脂肪酸エステル，ショ糖脂肪酸エステル，及び有機酸モノグリセリドの群から選ばれる１種以上の乳化剤との乳化物を含有するフォーミング用豆乳。
（６）（５）に記載されたフォーミング用豆乳をフォーミングしたものが上置された飲料。
（７）豆乳と、ポリグリセリン脂肪酸エステル，ショ糖脂肪酸エステル，及び有機酸モノグリセリドの群から選ばれる１種以上の乳化剤を使用して乳化した後フォーミングすることを特徴とする、フォーミングされた豆乳の製造方法。
（８）豆乳と、ポリグリセリン脂肪酸エステル，ショ糖脂肪酸エステル，及び有機酸モノグリセリドの群から選ばれる１種以上の乳化剤を使用して乳化した後フォーミングすることを特徴とする、豆乳の泡立て方法。
である。
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.
本発明により製造される豆乳をフォーミングすることにより泡立てられた豆乳は起泡力及び起泡安定性に優れ、これを例えば、コーヒー等に添加してもその起泡力及び起泡安定性を維持し、口当たり、風味が良好なものとすることができる。 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.
以下に本発明について詳細に説明する。 The present invention is described in detail below.
（豆乳）
本発明の方法に用いる豆乳は、大豆を原料として製造されたものである。大豆原料としては、黄大豆，青大豆，黒大豆などを限定なく使用することができる。また大豆に含まれる成分の栄養機能を考慮して、育種，遺伝子操作や発芽処理等により、7Sグロブリン，11Sグロブリン，イソフラボン，サポニン，ニコチアナミン，レシチン，オリゴ糖，ビタミン類，ミネラル類などの大豆中の特定の成分が富化された大豆を使用することも可能である。また、上記大豆は、外皮及び胚軸部分を含むものでも良いが、これらを除去したものを使用する方が、風味の点で好ましい。
(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.
大豆から豆乳を製造する方法は、公知の方法を用いることができ、一般に大豆を水、温水、熱湯等に浸漬した後、磨砕し、おからを分離して得ることができる。 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.
本発明の方法に用いる豆乳について、大豆を浸漬する際に高温浸漬処理して製造する例を以下に示す。 About the soymilk used for the method of this invention, when immersing soybean, the example manufactured by high-temperature immersion treatment is shown below.
（大豆原料の高温浸漬処理）
大豆原料の高温浸漬とは、大豆原料が高温の水で浸される状態をいい、高温浸漬処理する方法として、例えば、水に大豆原料を浸した後に温度を上げる方法、熱水に大豆原料を浸す方法、低温の水で浸漬した大豆原料を水切り後蒸気中に曝す方法等が挙げられる。
水に大豆原料を浸した後に温度を上げる方法、熱水に大豆原料を浸す方法の場合、温度は、60℃以上が好ましく、80℃以上が更に好ましい。また、浸漬時間に関しては、浸漬温度により変更されるが、例えば浸漬温度が80℃の場合は、概ね15分間以上、好ましくは25分間以上が適当である。
また、低温の水で浸漬した大豆原料を水切り後蒸気中に曝す方法の場合、蒸気温度は100〜150℃が好ましく、また蒸気に曝す時間は10秒〜30分間が好ましい。
(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.
次に、高温浸漬処理された大豆原料を磨砕する。必要に応じて、磨砕する前に高温浸漬処理された大豆原料に加水することができる。高温浸漬処理された大豆原料を磨砕する方法として、例えば、回転刃型剪断力により粉砕する方法、磨砕剪断力により粉砕する方法等が挙げられる。回転刃型剪断力により粉砕する方法として、例えば、コミットロール（URSCHEL社製）で粉砕する方法が例示できる。また、磨砕剪断力により粉砕する方法として、例えば、マイコロイダーやグラインダーで粉砕する方法が挙げられる。磨砕により得られた大豆原料の懸濁液は必要により、ホモゲナイザーなどの均質機によって均質化することができる。この磨砕処理により、大豆原料の懸濁液の平均粒子径は概ね、１０〜１００ミクロンとすることができる。なお、平均粒子径は細胞計数装置で測定する。細胞計数装置として、例えば、コールター社製のコールターカウンター（商品名）が挙げられる。 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 pulverizing 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.
磨砕後得られた大豆原料の懸濁液は、遠心分離等の固液分離により不溶性画分（おから）を分離して高温浸漬処理した豆乳が得られる。 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.
（フォーミング用豆乳）
本発明のフォーミング用豆乳とは、スチーマー等でフォーミング（泡立て）するために用いられるもので、フォーミング後における起泡力が高く、起泡安定性が良好な豆乳のことを指す。フォーミング用豆乳の形態として、液体の他、粉末や顆粒にしたもの等が例示できる。
本発明のフォーミング用豆乳の製造方法の一例を示すと、大豆原料を高温浸漬処理した豆乳と、ポリグリセリン脂肪酸エステル，ショ糖脂肪酸エステル，及び有機酸モノグリセリドの群から選ばれる１種以上の乳化剤を使用して乳化し、得られた乳化物を均質機で均質化後、殺菌することにより得ることができる。
(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.
（乳化）
豆乳を、乳化剤を使用して乳化する。乳化の際、必要に応じて油脂を添加することができる。また、風味の嗜好性や機能性を高めるために、必要な食品原料（果汁、果肉、野菜、糖類、乳製品、穀粉類、澱粉類、カカオマス、鳥獣魚肉製品等）や食品添加物（ミネラル、ビタミン、増粘安定剤、酸味料、香料等）を適宜使用することができる。乳化方法は特に限定されず、ホモミキサーやホモジナイザー等を用いて乳化することができる。また、必要に応じてホモゲナイザー等の均質機により均質化することが可能である。均質機のホモ圧は乳化に十分な圧力であれば特に制限することはない。
(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, flavors, etc.) 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.
（乳化剤の添加量）
本発明で使用する乳化剤は、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステルまたは有機酸モノグリセリドという特定の乳化剤を選択することが、フォーミングの用途において豆乳に起泡力及び起泡安定性を付与する点で重要であり、中でも優れた起泡性を付与できる点で有機酸モノグリセリドが好ましい。これらの乳化剤は１種以上を併用して使用することができる。
乳化剤の添加量は、豆乳重量に対して0.005〜0.5重量％が好ましく、0.01〜0.3重量％がさらに好ましい。乳化剤の添加量が少なすぎると、十分な起泡安定性が得られない場合があり、乳化剤の添加量が多すぎると、起泡安定性は問題ないが、風味に影響が出る場合がある。
(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.
（ポリグリセリン脂肪酸エステル）
本発明で使用するポリグリセリン脂肪酸エステルのHLBは好ましくは８以上であり、より好ましくは１０以上である。HLBが低すぎると、起泡性や泡の安定性が損なわれる場合がある。また、本発明のポリグリセリン脂肪酸エステルの構成脂肪酸の炭素数は、好ましくは１８以上であり、飽和または不飽和脂肪酸、直鎖または分岐を有する脂肪酸が含まれる。これらの脂肪酸として、オレイン酸，リノール酸，リシノール酸，ステアリン酸，アラキドン酸，ベヘン酸，テトラデセン酸等が挙げられ、これらの中でも優れた起泡性を付与できる点でステアリン酸が好ましい。
これらのポリグリセリン脂肪酸エステルとして、ジグリセリンモノオレエート、テトラグリセリンモノオレエート、ペンタグリセリンモノオレエート、ヘキサグリセリンモノオレエート、デカグリセリンモノオレエート、ジグリセリンモノステアレート、テトラグリセリンモノステアレート、ペンタグリセリンモノステアレート、ヘキサグリセリンモノステアレート、デカグリセリンモノステアレート等が例示できる。
これらのポリグリセリン脂肪酸エステルは１種以上を併用して使用することができる。
(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.
（ショ糖脂肪酸エステル）
本発明で使用するショ糖脂肪酸エステルのHLBは好ましくは８以上であり、より好ましくは１０以上である。HLBが低すぎると、起泡性や泡の安定性が損なわれる場合がある。また、本発明のショ糖脂肪酸エステルの構成脂肪酸の炭素数は、好ましくは１８以上であり、飽和または不飽和脂肪酸、直鎖または分岐を有する脂肪酸が含まれる。これらの脂肪酸として、オレイン酸，リノール酸，リシノール酸，ステアリン酸，アラキドン酸，ベヘン酸，テトラデセン酸等が挙げられ、これらの中でも優れた起泡性を付与できる点でステアリン酸が好ましい。
これらのショ糖脂肪酸エステルは１種以上を併用して使用することができる。
(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.
（有機酸モノグリセリド）
本発明で使用する有機酸モノグリセリドとして、クエン酸モノグリセリド，ジアセチル酒石酸モノグリセリド，コハク酸モノグリセリド，乳酸モノグリセリド，酢酸モノグリセリド等が挙げられ、好ましくはクエン酸モノグリセリド，ジアセチル酒石酸モノグリセリド，コハク酸モノグリセリドであり、より好ましくはコハク酸モノグリセリドである。
この有機酸モノグリセリドにおける構成脂肪酸としては、炭素数８〜２２の飽和または不飽和脂肪酸であり、好ましくは炭素数１８の脂肪酸、より好ましくはステアリン酸である。
これらの有機酸モノグリセリドは１種以上を併用して使用することができる。
(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.
（油脂）
本発明のフォーミング用豆乳は、油脂を添加することができる。添加する油脂は、食用油脂であればいかなる油脂でも良いが、例えば、コーン油，大豆油，ごま油，こめ糠油，ベニバナ油，綿実油，ひまわり油，菜種油，ヤシ油，パーム油，パーム核油，オリーブオイル，ピーナッツオイル，アーモンドオイル，アボガドオイル，へーゼルナッツオイル，ウォルナッツオイル，荏油等の植物性油脂、並びに乳脂，牛脂，豚脂，鯨油，魚油，鶏油等の動物性油脂が例示できるが、植物性油脂を使用すると、油脂の物性の制御がし易い上に全成分を植物性で調製できるため好ましい。また、上記油脂の単独、または混合油、あるいはそれらを硬化、分別、エステル交換等を施した加工油脂も使用できる。
油脂の添加量は好ましくは、豆乳重量に対して0.1〜5重量％、より好ましくは0.5〜2重量％である。
(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.
（殺菌）
乳化剤を添加した豆乳は必要により殺菌を行う。殺菌方法は、特に制限されないが、例えば、原料液に高温高圧水もしくは高圧水蒸気を注入するか、または原料液に対し通電によるジュール加熱、高周波（マイクロ波）による加熱などの直接加熱法や、電磁誘導加熱、電気炉、直火、流動砂浴、溶融塩浴などの間接加熱法を単独でまたは組み合わせる方法が挙げられる。
(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.
必ずしも必要ではないが、殺菌後に豆乳を再度均質機にて均質化することができる。 Although not always necessary, soy milk can be homogenized again in a homogenizer after sterilization.
本発明の方法により得られたフォーミング用豆乳をフォーミングしたものは、起泡力及び起泡安定性に優れているため、様々な飲料に使用することができる。飲料として、例えば、コーヒー、紅茶、ココア、ミルクセーキ、シェイクドリンク、抹茶等に使用できる。
コーヒーを例にとると、本発明の豆乳をエスプレッソマシーンのスチーマーに入れてフォーミングを行い、これをコーヒーに添加することでカプチーノ様あるいはカフェラテ様の飲料を調製することができる。このカプチーノ様あるいはカフェラテ様の飲料は、起泡力及び起泡安定性に優れ、口当たりが滑らかで良好な風味を呈する。
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.
（フォーミング用豆乳の起泡性評価方法）
フォーミング用豆乳の起泡性の判断は、起泡力及び起泡安定性の評価により行う。具体的には、豆乳１００ｍｌをエスプレッソマシーンのスチーマーで65℃までフォーミングし、フォーミング直後（0分）の泡の高さと10分経過後の泡の高さを測定する。起泡力の指標として、フォーミング直後の泡の高さを用い、起泡安定性の指標として、フォーミング直後の泡の高さに対する10分経過後の泡の高さの割合を用いる。
フォーミング直後の泡の高さ及びフォーミング直後の泡の高さに対する10分経過後の泡の高さの割合の数値から、表１の基準により起泡性を総合的に評価する。起泡性の総合評価で、◎、○、△のものを起泡性が良好なものと判断する。
(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.
（表１）起泡性評価基準
（粗蛋白質含量の測定方法）
粗蛋白質含量はケルダール法により測定する。
(Measurement method of crude protein content)
The crude protein content is measured by the Kjeldahl method.
以下、本発明の実施例を示す。尚、特に示さない限り、部，％等は重量基準による。 Examples of the present invention will be described below. Unless otherwise indicated, parts,%, etc. are based on weight.
（製造例１）高温浸漬処理した豆乳の製造
脱皮脱胚軸した大豆１部に熱水（90℃）４部を加え、30分間高温浸漬処理（90℃）を行った。次に、高温浸漬処理された大豆１部に対し、熱水（90℃）６部を加えたものを「コミットロール」プロセッサー（URSCHEL社製）を用いて湿式粉砕し、さらに、ホモゲナイザー（APV社製）に供給し、150kgf/cm2で均質化処理し、平均粒子径20〜30μmの大豆懸濁液を得た。得られた大豆懸濁液を連続遠心分離機に供給し、3000×g，3分間で遠心分離を行い、豆乳とおからに分離し、高温浸漬処理した豆乳を得た。この豆乳の蛋白質含量は4.7ｇ/100ｍｌであった。
(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.
（試験例１〜３）高温浸漬処理の有無の比較
高温浸漬処理の有無の影響について調べるため、各種豆乳についてフォーミング用豆乳を製造し、起泡性評価を行った。
(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.
（試験例１）
製造例１で得られた豆乳80部と水19.1部を混合した溶液を60℃に昇温後、ポリグリセリン脂肪酸エステル（商品名：SYグリスターMS-5S、阪本薬品工業（株）製）0.1部および精製やし油0.8部を加え、予備乳化を行った。
予備乳化後、10℃まで冷却し、本発明の豆乳を得た。
(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.
（試験例２）
高温浸漬処理をしていない豆乳（無調整豆乳、マルサンアイ（株）製、粗蛋白質含量＝4.7g/100ml）を使用した以外は試験例１と同様にして豆乳を得た。
(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.
（試験例３）
高温浸漬処理をしていない豆乳（おいしい無調整豆乳、キッコーマン飲料（株）製、粗蛋白質含量＝4.6g/100ml）を使用した以外は試験例１と同様にして豆乳を得た。
(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.
試験例１〜３のフォーミング用豆乳について、上記の方法で起泡性評価を行った結果を表２に示した。 Table 2 shows the results of foaming evaluation performed on the soymilk for forming in Test Examples 1 to 3 by the above method.
○（表２）
試験例１〜３の豆乳は、フォーミング直後の泡の高さは2.3cm以上であり、フォーミング直後の泡の高さに対する10分経過後の泡の高さの割合が50％以上であることから、起泡性は良好であった。これらの結果から、いずれの豆乳を用いてもポリグリセリン脂肪酸エステルを添加することにより起泡性が良好なフォーミング用豆乳が得られることがわかった。傾向としては、高温浸漬処理して製造された豆乳を用いる方が、起泡性がより良好になった。 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.
○各種乳化剤の比較（試験例４〜２４）
試験例１に従って、製造例１で得られた高温浸漬処理した豆乳と各種乳化剤を用いてフォーミング用豆乳を調製し、上記の方法で起泡性評価を行った。乳化剤として、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、有機酸モノグリセリド、モノグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、レシチンについて検討した結果をそれぞれ、表３、表４、表５、表６、表７、表８に示した。
○ 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.
○（表３）各種ポリグリセリン脂肪酸エステルの比較
表３の結果より、HLBが８以上で、かつ構成脂肪酸の炭素数が１８以上のポリグリセリン脂肪酸エステルを添加した場合、起泡性評価が優れていることが確認された。また、これらの中でも、構成脂肪酸がステアリン酸であるものを使用する方がより起泡性評価が優れることがわかった。
一方、HLBが８未満のものや、HLBが８以上のものでも構成脂肪酸の炭素数が１８未満のものは起泡性評価が劣る結果となった。
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.
（表４）各種ショ糖脂肪酸エステルの比較
表４の結果より、HLBが８以上で、かつ構成脂肪酸の炭素数が１８以上のショ糖脂肪酸エステルを添加した場合、起泡性評価が優れていることが確認された。また、これらの中でも、構成脂肪酸がステアリン酸であるものを使用する方がより起泡性評価が優れることがわかった。
一方、HLBが８未満のものや、HLBが８以上のものでも構成脂肪酸の炭素数が１８未満のものは起泡性評価が劣る結果となった。
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.
（表５）各種有機酸モノグリセリドの比較
表５の結果より、有機酸モノグリセリドを添加した場合、起泡性評価が優れていることが確認された。 From the results in Table 5, it was confirmed that the foamability evaluation was excellent when the organic acid monoglyceride was added.
（表６）各種モノグリセリン脂肪酸エステルの比較
表６の結果より、モノグリセリン脂肪酸エステルを添加した場合、起泡性評価が劣る結果となった。 From the results in Table 6, when the monoglycerin fatty acid ester was added, the foamability evaluation was inferior.
（表７）各種ソルビタン脂肪酸エステルの比較
表７の結果より、ソルビタン脂肪酸エステルを添加した場合、起泡性評価が劣る結果となった。 From the result of Table 7, when sorbitan fatty acid ester was added, the foaming evaluation was inferior.
（表８）各種レシチンの比較
表８の結果より、レシチンを添加した場合、起泡性評価が劣る結果となった。 From the results in Table 8, when lecithin was added, the foamability evaluation was inferior.
以上、試験例１〜２４の結果から、豆乳に対して特定の乳化剤を選択し、使用することにより、起泡力及び起泡安定性に優れたフォーミング用豆乳が得られた。 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.
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