JP4657771B2 - Liquid food containing soy milk and vegetable juice - Google Patents
Liquid food containing soy milk and vegetable juice Download PDFInfo
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- JP4657771B2 JP4657771B2 JP2005077251A JP2005077251A JP4657771B2 JP 4657771 B2 JP4657771 B2 JP 4657771B2 JP 2005077251 A JP2005077251 A JP 2005077251A JP 2005077251 A JP2005077251 A JP 2005077251A JP 4657771 B2 JP4657771 B2 JP 4657771B2
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Landscapes
- Non-Alcoholic Beverages (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
本発明は、豆乳と野菜汁を含有する液状食品に関するものである。 The present invention relates to a liquid food containing soy milk and vegetable juice.
豆乳と野菜汁等の野菜処理物を原料とする飲料等の液状食品においては、乳化剤であるカゼインナトリウムの添加やカゼインナトリウムと多リン酸塩との添加によって、若しくは遅効性ペクチンの添加や遅効性ペクチンと多リン酸塩との添加によって、沈殿が生じない均一で長期保存性に優れた野菜ジュース入り豆乳飲料の製造法(特許文献1)や、トマトや人参等を搾汁して、これら蔬菜汁の不溶性固形分を除去した後に、陰イオン交換樹脂を用いてpHを豆乳より高く調整した蔬菜汁を豆乳に混合した、凝集沈殿を生じない安定した性状を持つ蔬菜汁と豆乳の混合飲料の製造法が提案されている(特許文献2)。また、緑色野菜を微アルカリ液に浸漬した後、ブランチングして急冷した後に搾汁して、緑色野菜汁を得る。次いで該緑色野菜汁をその緑色が安定なpH域に調整してから豆乳に混合して、味や色調の緩衝性を持ち、栄養分に富んだ野菜独特の緑色を保持した緑色野菜ジュースの製造法(特許文献3)もある。 In liquid foods such as beverages made from vegetable processed products such as soy milk and vegetable juice, the addition of sodium caseinate as an emulsifier, the addition of sodium caseinate and polyphosphate, or the addition or slow-acting of slow-acting pectin By the addition of pectin and polyphosphate, a method for producing a soymilk drink containing vegetable juice that does not cause precipitation and has excellent long-term storage (Patent Document 1), and tomatoes and carrots are squeezed. After removing the insoluble solid content of the juice, mixed beet soup with soy milk adjusted to a pH higher than that of soy milk using an anion exchange resin is a mixed beverage of beet soup and soy milk with stable properties that does not cause aggregation precipitation A manufacturing method has been proposed (Patent Document 2). Moreover, after immersing a green vegetable in a slightly alkaline solution, it is blanched, quenched, and then squeezed to obtain a green vegetable juice. Next, the green vegetable juice is adjusted to a pH range where the green color is stable, and then mixed with soy milk to produce a green vegetable juice having a buffer characteristic of taste and color tone and retaining a unique green color rich in nutrients. There is also (patent document 3).
一方、おからの、豆乳を原料とする液状食品への利用方法には以下のものがある。おからを大豆蛋白質抽出して抽出粕を得、該抽出粕を加水分解して製造される水溶性大豆多糖類を分散剤に用いる、蛋白質粒子の凝集、沈殿、相分離を防止した、果汁を豆乳に添加してなる酸性蛋白飲料(特許文献4)や、大豆の通常油脂や蛋白質を除いた殻を原料とした水溶性ヘミセルロース(アラビノキシラン、アラビノガラクタン等の多糖類、又はこれら任意の混合物)を乳化剤に用いて、精油類、油溶性色素類、動植物性油脂類の油性物質を原料とする香料や色素添加物を、豆乳と果汁を原料とする酸性蛋白飲料に添加した際の、蛋白質の凝集や沈殿が防止された酸性蛋白飲料乳化組成物がある(特許文献5)。また、ジェランガム、ペクチン及び/又は大豆食物繊維から成る安定剤を用いることによって、風味良好な長期保存時においても凝集、沈殿の生じることのない、酸性乳と混濁果汁及び/又は混濁野菜等の混濁物質からなる乳性酸性飲料(特許文献6)がある。
このように豆乳と野菜汁を含有する飲料においては、豆乳が含有する蛋白質に起因する凝集や沈殿を防止するためには、乳化剤、安定剤や分散剤等の食品添加物を添加したり、野菜の搾汁、不溶性固形分の除去及びpH調整等の煩雑な野菜処理をする必要があり、また、おからの、豆乳や果汁等を原料とする液状食品の凝集や沈殿防止への利用においては、おからの大豆蛋白質を抽出した後に、加水分解する等の処理が必要であった。
On the other hand, there are the following methods of using okara for liquid foods made from soy milk. Okara is extracted with soy protein to obtain an extract koji, and a water-soluble soybean polysaccharide produced by hydrolyzing the koji is used as a dispersant to prevent aggregation, precipitation, and phase separation of protein particles. Acidic protein beverages added to soy milk (Patent Document 4), water-soluble hemicellulose (polysaccharides such as arabinoxylan, arabinogalactan, etc., or any mixture thereof) made from soybean shells except normal oils and proteins Is used as an emulsifier, and flavoring and coloring additives made from essential oils, oil-soluble pigments, and animal and vegetable oils are added to acidic protein beverages made from soy milk and fruit juice. There is an acidic protein beverage emulsion composition in which aggregation and precipitation are prevented (Patent Document 5). Also, by using a stabilizer consisting of gellan gum, pectin and / or soy dietary fiber, turbidity such as acid milk and turbid fruit juice and / or turbid vegetables without aggregation or precipitation even during long-term storage with good flavor There is a milky acidic beverage (Patent Document 6) made of a substance.
In this way, in beverages containing soy milk and vegetable juice, food additives such as emulsifiers, stabilizers and dispersants can be added to prevent aggregation and precipitation caused by the protein contained in soy milk, It is necessary to carry out complicated vegetable treatments such as squeezing the juice, removing the insoluble solids and adjusting the pH, and in the use for preventing aggregation and precipitation of liquid foods made from soy milk, fruit juice, etc. from okara After extracting soybean protein from okara, treatment such as hydrolysis was necessary.
豆乳と野菜汁を含有する飲料等の液状食品においては、該液状食品中の蛋白質の凝集や沈殿を抑制するには、カゼインナトリウム、おからの大豆蛋白質を抽出して加水分解して得る水溶性大豆多糖類、または大豆の通常油脂や蛋白質を除いた殻を原料とした水溶性ヘミセルロース等の各種乳化剤の添加や、不溶性固形分を除去した野菜汁を陰イオン交換樹脂に供して、所定のpHに調整するなどの煩雑な操作を行わねばならなかった。よって、乳化剤の添加や煩雑な原料処理をすることなしに、長期保存時においても豆乳蛋白質の凝集や沈殿の生じない、豆乳と野菜処理物を原料とした液状食品が望まれていた。そこで本発明は、乳化剤を使用することなしに、及び煩雑な野菜処理をすることなしに、蛋白質の凝集・沈殿現象が防止されたシェルフライフの長い、豆乳と野菜を含有する液状食品を提供することを目的とするものである。 In liquid foods such as beverages containing soy milk and vegetable juice, water solubility obtained by extracting and hydrolyzing sodium caseinate, soybean protein from okara to suppress protein aggregation and precipitation in the liquid food Add various emulsifiers such as water-soluble hemicellulose using soy polysaccharides or shells excluding soybean oil and protein, and vegetable juice from which insoluble solids have been removed to an anion exchange resin to obtain a predetermined pH It was necessary to perform complicated operations such as making adjustments. Therefore, there has been a demand for a liquid food made from soy milk and processed vegetables that does not cause aggregation or precipitation of soy milk protein even during long-term storage without adding an emulsifier or complicated raw material processing. Therefore, the present invention provides a liquid food containing soy milk and vegetables having a long shelf life in which protein aggregation and precipitation are prevented without using an emulsifier and without complicated vegetable processing. It is for the purpose.
本発明者等は、上記課題を解決するため鋭意研究した結果、豆乳と野菜汁を含有する液状食品に乾燥おから粉末を添加すると、該液状食品中の豆乳蛋白質の凝集や沈殿現象を防止できることを見出し、本発明を完成した。
上記課題を解決する本発明は、豆乳と野菜汁と乾燥おから粉末とを含有する液状食品であり、
又本発明は、乾燥おから粉末を0.5〜3重量%含有する、豆乳と野菜汁を含有する液状食品であり、
又本発明は、乾燥おから粉末を0.5〜3重量%含有した、豆乳と野菜汁を含有するスープ、飲料、調味料である。
As a result of diligent research to solve the above problems, the present inventors have been able to prevent aggregation and precipitation of soy milk proteins in liquid foods by adding dried okara powder to liquid foods containing soy milk and vegetable juice. The present invention has been completed.
The present invention for solving the above problems is a liquid food containing soy milk, vegetable juice and dried okara powder,
Further, the present invention is a liquid food containing soy milk and vegetable juice containing 0.5 to 3% by weight of dried okara powder,
Moreover, this invention is a soup, a drink, and a seasoning containing soymilk and vegetable juice containing 0.5 to 3weight% of dried okara powder.
本発明においては、食品添加物である乳化剤の使用や煩雑な野菜処理を行うことなしに、豆乳や豆腐の副産物であるおからを乾燥し、微粉末化するだけで得られる製造コストの大変低い乾燥おから粉末を添加するだけで、豆乳に由来する蛋白質の凝集や沈殿現象が長期間抑制された、シェルフライフの長い、豆乳と野菜汁とを含有する液状食品を得ることができる。よって、本発明の豆乳と野菜汁とを含有する液状食品は、簡単に製造することができ、そして、その製造コストも大変低く、産業の発展に資すること大である。 In the present invention, without using an emulsifier which is a food additive or complicated vegetable processing, the production cost obtained by simply drying and finely pulverizing soymilk or tofu by-product okara is very low. By simply adding dried okara powder, a liquid food containing soy milk and vegetable juice having a long shelf life in which aggregation and precipitation of proteins derived from soy milk are suppressed for a long period of time can be obtained. Therefore, the liquid food containing the soy milk and vegetable juice of the present invention can be easily produced, and the production cost is very low, which contributes to the development of the industry.
本発明の豆乳と野菜汁を含有する液状食品で用いる豆乳は、日本農林規格(JAS)に規定する豆乳、調整豆乳、豆乳飲料及び大豆たん白飲料を5〜50重量%用いることができる。又、本発明で用いる野菜汁は、人参、サツマイモ、ジャガイモなどの根菜類、トマト、ピーマン、カボチャなどの果菜類、タマネギ、ニンニクなどの鱗茎菜類、インゲン豆、エンドウ豆、ソラマメ、枝豆の莢実類、又はトウモロコシ等の搾汁液(ジュース)やピューレ、ペースト、ホールカット、若しくはダイスカットされたものや各種形状にカットされた野菜処理物、又は該搾汁液や該野菜処理物を加熱処理したものなどを一種又は二種以上を組み合わせて、10〜50重量%を用いることができる。
そして、本発明に用いる乾燥おから粉末は、豆乳や豆腐の製造時に生成する呉から豆乳を濾過した際に生ずるおからを乾燥し、微粉末化したものであり、その乾燥方法や製粉方法は特に問わない。又、該乾燥おから粉末の粒度は細かいほどよく、好ましくは60メッシュパス、より好ましくは80メッシュパス、さらに好ましくは100メッシュパスである。
又、乾燥おから粉末の含有量は、0.5〜3重量%である。ここで乾燥おから粉末の含有量が0.5重量%未満では、豆乳野菜汁含有液状食品中の凝集沈殿が防止できない。又、乾燥おから粉末の含有量が3重量%を超えると、該液状食品の粘性が必要以上に大きくなってしまう。
As the soy milk used in the liquid food containing soy milk and vegetable juice of the present invention, 5 to 50% by weight of soy milk, adjusted soy milk, soy milk drink and soy protein drink specified in Japanese Agricultural Standards (JAS) can be used. The vegetable juice used in the present invention includes carrots, sweet potatoes, root vegetables such as potatoes, fruit vegetables such as tomatoes, peppers, and pumpkins, bulb vegetables such as onions and garlic, kidney beans, peas, broad beans, green soybeans. Fruits, squeezed juice (juice) such as corn, puree, paste, whole cut, diced, processed vegetables cut into various shapes, or the squeezed liquid and processed vegetables 10 to 50 weight% can be used combining 1 type or 2 types or more.
The dried okara powder used in the present invention is obtained by drying and finely pulverizing the okara produced when the soy milk is filtered from the kure produced during the production of soy milk and tofu. The drying method and milling method are It doesn't matter. Further, the dried okara powder has a finer particle size, preferably 60 mesh pass, more preferably 80 mesh pass, and still more preferably 100 mesh pass.
The dry okara powder content is 0.5 to 3% by weight. Here, when the content of the dried okara powder is less than 0.5% by weight, aggregation and precipitation in the liquid food containing soybean milk vegetable juice cannot be prevented. On the other hand, when the content of the dried okara powder exceeds 3% by weight, the viscosity of the liquid food becomes unnecessarily high.
本発明の豆乳と野菜汁を含有する液状食品の製造方法は、豆乳と野菜汁の混合液に乾燥おから粉末0.5〜3重量%を均一に混合する。本発明の豆乳と野菜汁とを含有する液状食品を所定のpHに調整する場合には、クエン酸、リンゴ酸、酒石酸、酢酸、乳酸及びグルコン酸等の有機酸、並びに有機酸を含むレモン及びオレンジ等の果汁の酸味料を用いることができ、又、所定のBrixに調整する場合には、蜂蜜、砂糖、ブドウ糖及び果糖等の糖類、ソルビット、マルチトール及び還元乳糖等の糖アルコール並びにキシロオリゴ糖、フラクトオリゴ糖及び乳化オリゴ糖等のオリゴ糖、リンゴ果汁、ぶどう果汁及びパイナップル果汁等の糖類を含む果汁を配合することができる。そして、食塩濃度は食塩で調整することができる。
又、本発明の豆乳と野菜汁を含有する食品は、食塩、味噌及び醤油等の各種調味料やカルダモン、クローブ、フェンネル、フェヌグリーク、ガーリック、ナツメグ、オニオン、クミン、ターメリック、コリアンダー、ローレル、唐辛子、胡椒及びシナモン等の各種香辛料や、該pH調整やBrix調整に用いる酸味料や糖類も味を調整するために用いることができる。
In the method for producing a liquid food containing soy milk and vegetable juice according to the present invention, 0.5 to 3% by weight of dried okara powder is uniformly mixed with a mixed solution of soy milk and vegetable juice. When adjusting the liquid food containing soy milk and vegetable juice of the present invention to a predetermined pH, organic acids such as citric acid, malic acid, tartaric acid, acetic acid, lactic acid and gluconic acid, and lemons containing organic acids and Fruit juice acidulant such as orange can be used, and when adjusting to the prescribed Brix, sugars such as honey, sugar, glucose and fructose, sugar alcohols such as sorbitol, maltitol and reduced lactose, and xylooligosaccharides Fruit juice containing sugars such as oligosaccharides such as fructooligosaccharide and emulsified oligosaccharide, apple juice, grape juice and pineapple juice can be blended. The salt concentration can be adjusted with salt.
Further, the food containing the soy milk and vegetable juice of the present invention includes various seasonings such as salt, miso and soy sauce, cardamom, clove, fennel, fenugreek, garlic, nutmeg, onion, cumin, turmeric, coriander, laurel, chili, Various spices such as pepper and cinnamon, and sour and saccharides used for pH adjustment and Brix adjustment can also be used to adjust the taste.
そして、豆乳と野菜汁を含有する液状食品を調合した後、該液状食品を構成する原料によっては、ホモジナイザー、マイルダーやコミトロールなどの装置に供して、該液状食品を均質化したり、該液状食品中の野菜処理物をより微細化することもできる。
このようにして調製した豆乳と野菜汁を含有する液状食品は、例えば缶詰やパウチ詰の場合は、該液状食品を該容器に充填後、レトルト殺菌を行い、又、紙パック詰やPETボトル詰の場合、該液状食品をHTST殺菌して、紙パックやPETボトルに無菌充填する。
Then, after preparing a liquid food containing soy milk and vegetable juice, depending on the raw materials constituting the liquid food, it may be used in a homogenizer, a milder, a comitroll, or the like to homogenize the liquid food, or the liquid food It is also possible to further refine the processed vegetable product.
The liquid food containing soy milk and vegetable juice prepared in this way is, for example, canned or pouched, and is filled with the liquid food and then sterilized by retort. In this case, the liquid food is HTST sterilized and aseptically filled into a paper pack or PET bottle.
(実験例1)
調整豆乳350g、カボチャペースト250g、人参ピューレ30g、砂糖20g、食塩10g、ブラックペッパー0.5g、及び乾燥おから粉末100メッシュパス0、1、5、10、20、30、40又は50gに水を加えて1000gとした。そして、該混合物を撹拌混合して、pHを6.9、Brixを9.2、食塩濃度を0.51重量%に調整した後、ホモジナイザー(圧力200kg/cm2)で均質化して、豆乳と野菜汁を含有するスープを調製した。そして、該スープを150g容量の透明パウチに充填し、レトルト殺菌(121℃、20分)して、カボチャと人参を配合した豆乳と野菜汁を含有するスープを製造した。
そして、該スープを室温に2週間保存して、凝集及び沈殿の発生状態を観察し、又、専門パネル8名による官能検査も実施した。その結果を表1に示す。
(Experimental example 1)
Adjusted soymilk 350g, pumpkin paste 250g, carrot puree 30g, sugar 20g, salt 10g, black pepper 0.5g, and dried okara powder 100 mesh pass 0, 1, 5, 10, 20, 30, 40 or 50g with water In addition, the weight was 1000 g. The mixture was stirred and mixed to adjust the pH to 6.9, Brix to 9.2, and the salt concentration to 0.51% by weight, and then homogenized with a homogenizer (pressure 200 kg / cm 2 ) A soup containing vegetable juice was prepared. Then, the soup was filled in a transparent pouch having a capacity of 150 g and sterilized by retort (121 ° C., 20 minutes) to produce a soup containing soy milk and vegetable juice mixed with pumpkin and carrot.
Then, the soup was stored at room temperature for 2 weeks, and the state of occurrence of aggregation and precipitation was observed, and a sensory test was conducted by 8 specialist panels. The results are shown in Table 1.
*;凝集沈殿の評価基準 ++:凝集沈殿が多い、+:凝集沈殿あり、±:凝集沈殿が僅かに認められる、−:凝集沈殿は認められない
*: Evaluation criteria for coagulation precipitation ++: There are many coagulation precipitations, +: There is coagulation precipitation, ±: Slight coagulation precipitation is observed,-: Coagulation precipitation is not observed
表1の結果から、豆乳と野菜汁を含有するスープにおける、乾燥おから粉末の添加濃度は、0.5〜3%が適正であることが判明した。 From the results in Table 1, it was found that 0.5 to 3% was appropriate as the concentration of dried okara powder in soup containing soy milk and vegetable juice.
調整豆乳250g、コーンピューレ250g、チキンブイヨン35g、砂糖12g、食塩3.5g、ホワイトペッパー0.5g、及び乾燥おから粉末100メッシュパス10gに水を加えて1000gとした(乾燥おから粉末1.0重量%)。そして、該混合物を撹拌混合して、pHを6.6、Brixを9.3、食塩濃度を0.51重量%に調整した後、コミトロール処理して微細化し、混合溶液を調製した。そして、該混合溶液を150g容量の透明パウチに充填し、レトルト殺菌(121℃、20分)して、本発明の豆乳と野菜汁を含有するスープを製造した。 250 g of adjusted soymilk, 250 g of corn puree, 35 g of chicken bouillon, 12 g of sugar, 3.5 g of salt, 0.5 g of white pepper, and 10 g of dry okara powder 100 mesh pass to make 1000 g (dry okara powder 1. 0% by weight). The mixture was stirred and mixed to adjust the pH to 6.6, Brix to 9.3, and the salt concentration to 0.51% by weight, and then comminuted to prepare a mixed solution. The mixed solution was filled in a transparent pouch having a capacity of 150 g and sterilized by retort (121 ° C., 20 minutes) to produce a soup containing the soy milk and vegetable juice of the present invention.
調整豆乳450g、人参濃縮汁150g、トマトペースト25g及び乾燥おから粉末100メッシュパス5gの混合物をホモジナイザー処理して微細化した後、水を加えて1000gとした(乾燥おから粉末0.5重量%)。そして、該混合物を撹拌混合して、pHを6.3、Brixを10.0に調整して、豆乳と野菜を含有する飲料を調製した。そして、該飲料を135℃、4秒の加熱殺菌を行った後、90℃に冷却して、500ml容量の透明PETボトルに充填し、本発明の豆乳と野菜汁を含有する飲料を製造した。 A mixture of 450 g of adjusted soymilk, 150 g of ginseng concentrate, 25 g of tomato paste and 5 g of dried okara powder 100 mesh pass was refined by homogenization, and then water was added to make 1000 g (0.5% by weight of dried okara powder) ). And this mixture was stirred and mixed, pH was adjusted to 6.3, Brix was adjusted to 10.0, and the drink containing soymilk and vegetables was prepared. The beverage was sterilized by heating at 135 ° C. for 4 seconds, then cooled to 90 ° C., and filled into a 500 ml transparent PET bottle to produce a beverage containing the soy milk and vegetable juice of the present invention.
調整豆乳100g、トマトペースト100g、タマネギピューレ50g、人参ピューレ50g、チキンブイヨン5g、砂糖15g、食塩50g、及び乾燥おから粉末100メッシュパス30gの混合物をコミトロール処理して微細化した後、水を加えて1000gとした(乾燥おから粉末3重量%)。そして、該混合物を撹拌混合して、pHを7.0、Brixを16.0、食塩濃度を5.0重量%に調整して、豆乳と野菜を含有するサラダ用調味料を調製した。そして、該調味料を130℃、30秒の加熱殺菌を行った後、70℃に冷却して、50ml容量の透明PETボトルに充填し、本発明の豆乳と野菜汁を含有する調味料を製造した。 A mixture of 100 g of adjusted soymilk, 100 g of tomato paste, 50 g of onion puree, 50 g of ginseng puree, 5 g of chicken bouillon, 15 g of sugar, 50 g of salt, and 30 g of dried okara powder and 30 g of dried oat powder are refined by comitoroll, and then water is added. In addition, it was 1000 g (3% by weight of dried okara powder). The mixture was stirred and mixed to adjust the pH to 7.0, Brix to 16.0, and the salt concentration to 5.0% by weight to prepare a seasoning for salad containing soy milk and vegetables. The seasoning is sterilized by heating at 130 ° C. for 30 seconds, then cooled to 70 ° C. and filled into a 50 ml transparent PET bottle to produce a seasoning containing the soy milk and vegetable juice of the present invention. did.
実施例2、3、4で製造した豆乳と野菜汁を含有するスープ、飲料、及び調味料は共に、室温で2週間保存した後も凝集や沈殿を生じなかった。
The soups, beverages, and seasonings containing soy milk and vegetable juice produced in Examples 2, 3, and 4 did not aggregate or precipitate even after being stored at room temperature for 2 weeks.
Claims (2)
乾燥おから粉末を0.5〜3重量%添加し、均一に混合することを特徴とする方法。 In a liquid food containing soy milk and vegetable juice, a method for preventing soy milk protein aggregation and precipitation,
A method comprising adding 0.5 to 3% by weight of dry okara powder and mixing uniformly.
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