JP7271582B2 - 豆臭が減少した低カロリー豆乳 - Google Patents
豆臭が減少した低カロリー豆乳 Download PDFInfo
- Publication number
- JP7271582B2 JP7271582B2 JP2020572918A JP2020572918A JP7271582B2 JP 7271582 B2 JP7271582 B2 JP 7271582B2 JP 2020572918 A JP2020572918 A JP 2020572918A JP 2020572918 A JP2020572918 A JP 2020572918A JP 7271582 B2 JP7271582 B2 JP 7271582B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- soymilk
- allulose
- parts
- hours
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013322 soy milk Nutrition 0.000 title claims description 120
- 244000046052 Phaseolus vulgaris Species 0.000 title description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title description 14
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 87
- 235000010469 Glycine max Nutrition 0.000 claims description 45
- 244000068988 Glycine max Species 0.000 claims description 45
- 239000003995 emulsifying agent Substances 0.000 claims description 26
- 235000012424 soybean oil Nutrition 0.000 claims description 21
- 239000003549 soybean oil Substances 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 19
- 239000011550 stock solution Substances 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004945 emulsification Methods 0.000 claims description 10
- 235000021579 juice concentrates Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 description 35
- 230000000052 comparative effect Effects 0.000 description 29
- 239000000839 emulsion Substances 0.000 description 13
- 238000004458 analytical method Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000006188 syrup Substances 0.000 description 8
- 235000020357 syrup Nutrition 0.000 description 8
- 229930091371 Fructose Natural products 0.000 description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 7
- 239000005715 Fructose Substances 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019645 odor Nutrition 0.000 description 7
- 238000005191 phase separation Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000003820 Lipoxygenases Human genes 0.000 description 2
- 108090000128 Lipoxygenases Proteins 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000010170 biological method Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- -1 enzymes Chemical compound 0.000 description 2
- 238000006345 epimerization reaction Methods 0.000 description 2
- 235000021472 generally recognized as safe Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 244000045232 Canavalia ensiformis Species 0.000 description 1
- 235000010520 Canavalia ensiformis Nutrition 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- MTEOMEWVDVPTNN-UHFFFAOYSA-E almagate Chemical compound O.O.[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[Mg+2].[Mg+2].[Mg+2].[Al+3].[O-]C([O-])=O MTEOMEWVDVPTNN-UHFFFAOYSA-E 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013384 milk substitute Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明の豆乳は、既存の豆乳より糖類が低減され、アルロースを最適な配合比で含むことによって、乳化安定性が良く、豆特有の異臭がマスキングされ、嗜好度が高い豆乳を製造することができる。また、本発明のアルロースを含む豆乳は、乳化剤を用いなかったり、乳化剤の使用量を低減させるものの、乳化安定性は維持される豆乳を提供する。
(1)豆乳の原料成分
以下は豆乳の基本配合比を示した。アルロース粉末は固形分ベースでアルロースの含有量が98%以上の製品を使用した。
下記表3にアルロース粉末(固形分含有量98%)の添加量による実際のアルロースの添加量を示した。
表4に示すように、共通して、豆汁原液を30%含み、砂糖を含有する比較例1、砂糖の代わりにアルロース粉末を含む実施例1-1~実施例1-4の豆乳を製造した。
具体的には、大豆油、ガム類、乳化剤および精製水を撹拌機に投入した後、70℃で十分に撹拌して混合し均質化(250、50bar)した。次に、均質化まで完了した混合液に豆汁原液を投入し撹拌した後、糖類を添加し、70℃で撹拌混合した。以後、95℃で15分間HTST殺菌過程を経た後、Aseptic petに充填した。
下記表5に示すように、共通して、豆汁原液を50%含み、砂糖を含有する比較例2、砂糖、概してアルロース粉末を含む実施例2-1~実施例2-4の豆乳を製造した。製造方法は実施例1と同一である。
下記表6に示すように、共通して、豆汁原液を60%含み、砂糖を含有する比較例3、砂糖、概してアルロース粉末を含む実施例3-1~実施例3-5の豆乳を製造した。実施例3-5は乳化剤(Almax2700、P-1670)を含まない。製造方法は実施例1と同一である。
共通して、豆汁原液を75%含み、砂糖を含有する比較例4、砂糖、概してアルロース粉末を含む実施例4-1~実施例4-4の豆乳を製造した。
市販の豆乳製品である比較例5(Vegemil、Dr. Chung’s Food)、比較例3および実施例3-1~実施例3-5で製造した豆乳のpHおよび糖度を測定した。具体的には、pHはpH meter(Methrom 780pH meter、Switzerland)を用いて測定し、糖度はAtago table brixmeter(20℃サンプル分析)を用いて測定した。
比較例3および実施例3-1~実施例3-5で製造した豆乳を4℃で5日間冷蔵保管した後、相分離の程度を肉眼で比較し、その結果を図1および図2に示した。
図1および図2に示すように、保管5日目になる日に、実施例3-1で製造した豆乳の上部分のみ若干の相分離が起こっただけで、実施例3-2~実施例3-5による豆乳では保管開始日から5日間相分離が起こらなかった。
また、本発明の実施例3-5のアルロースを含む豆乳は乳化剤を含まないものの、乳化剤を含むアルロース豆乳(実施例3-3)および乳化剤と砂糖を含む比較例3による豆乳と同じく、保管後5日後にも相分離が起こらず、類似する程度の乳化安定度を有することを確認することができた。
アルロースの含有量による豆乳の色の変化を確認するために、色価分析実験を行った。
市販のVegemil(Dr.Chung’s Food)である比較例6、比較例3、実施例3-1~実施例3-5による豆乳試料の色度を色差計(CM-3500d、Konica Minolta、Osaka、Japan)を用いて測定し、それによるΔEを計算した。
具体的には、色度分析に際して、明度を示すL値(lightness)、赤色度(-)および緑色度(+)を示すa値(Redness)、黄色度を示すb(Yellowness)、色差のΔE(ΔE*ab=[(ΔL*)2+(Δa*)2+(Δb*)2]1/2)を1次、2次、3次測定して平均を測定し、その結果を下記表9に示した。L値の変化は図3、a値の変化は図4、b値の変化は図5に示した。
図3~図5によれば、アルロースの含有量が増加するにつれ、L、a、b値が全体的に増加する様相を示し、これはアルロースの褐変効果によることを確認した。色価比較の結果、豆乳にアルロースの含有量が高くなるほど、黄色度が高くて濃い豆乳色を付与できることが分かった。特に、実施例3-5の豆乳が比較例6の豆乳とほぼ類似する黄色度を示した。
比較例3および実施例3-1~実施例3-5で製造した豆乳の官能評価を実施した。色満足度、ボディ感(薄い-とろみあり)、食感満足度、味満足度、全般満足度の評価項目について下記の評価基準により評価し、その評価結果を下記表10に示した。具体的には、20~50代の成人男女パネル20人を対象に5点尺度法で官能評価を行った。
[評価基準]
色満足度: 色が薄い(1点)-色が濃い(5点)
ボディ感: ボディ感が全くなく薄い(1点)-ボディ感が極めて大きくとろみがある(5点)
食感満足度: 食感が極めて悪い(1点)-食感が極めて良い(5点)
味満足度: 味が極めて悪い(1点)-味が極めて良い(5点)
全般満足度: 全般的な豆乳の味が極めて悪い(1点)-全般的な豆乳の味が極めて良い(5点)
具体的には、前記色満足度は、試料豆乳を肉眼で観察した時、色の濃薄の程度を意味し、ボディ感は、試料が口の中で重みの感じられる程度を意味し、食感満足度は、口の中で感じられる食感の満足の程度を意味し、味満足度は、口の中で感じられる味の満足の程度を意味し、全般満足度は、製品の全般的な官能満足の程度を意味する。
本発明の豆乳の糖類低減効果を確認するために、比較例3、実施例3-1~実施例3-5による豆乳のカロリーを測定して、下記表11に示した。
Claims (9)
- 豆汁原液、大豆油およびアルロースを含み、
前記豆汁原液は、全豆乳100重量%ベースで30~60重量%含まれ、
前記大豆油は、全豆乳100重量%ベースで0.50~2.0重量%含まれ、
前記アルロースの含有量は、全豆乳100重量%ベースで1.0~20.0重量%含まれ、
前記大豆油は、大豆から採油される半乾性油であり、
1℃~10℃の温度で115時間までの間に乳化安定性が維持される、低カロリー豆乳。 - 前記アルロースは、固形分含有量が90%~99.99重量%のアルロース粉末である、請求項1に記載の豆乳。
- 前記アルロースが、豆汁原液100重量部ベースで2.0重量部~40重量部を含まれる、請求項1に記載の豆乳。
- 前記豆乳が乳化剤を追加的に含むものである、請求項1に記載の豆乳。
- 前記乳化剤が、豆乳100重量%ベースで0.01重量%~0.3重量%含まれる、請求項4に記載の豆乳。
- 前記豆乳が、100mlベースで10kcal~60kcalの熱量を有するものである、請求項1に記載の豆乳。
- 前記全豆乳100重量%ベースで、
豆汁原液30~60重量%、
大豆油0.50~2.0重量%、
アルロース1.0~20.0重量%、および
残量の水を含むものである、請求項1に記載の豆乳。 - 大豆油と精製水とを混合する工程と、豆汁原液を添加し混合する工程と、アルロースを添加し混合する工程とを含み、
前記豆汁原液は、全豆乳100重量%ベースで30~60重量%含まれ、
前記大豆油は、全豆乳100重量%ベースで0.50~2.0重量%含まれ、
前記アルロースの含有量は、全豆乳100重量%ベースで1.0~20.0重量%含まれ、
前記大豆油は、大豆から採油される半乾性油であり、
1℃~10℃の温度で115時間までの間に乳化安定性が維持される、低カロリー豆乳の製造方法。 - 前記製造方法が50℃~90℃で行われるものである、請求項8に記載の低カロリー豆乳の製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2023072073A JP2023093696A (ja) | 2018-06-28 | 2023-04-26 | 豆臭が減少した低カロリー豆乳 |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020180075043A KR102326587B1 (ko) | 2018-06-28 | 2018-06-28 | 콩취가 감소된 저칼로리 두유 |
KR10-2018-0075043 | 2018-06-28 | ||
PCT/KR2019/002808 WO2020004771A1 (ko) | 2018-06-28 | 2019-03-11 | 콩취가 감소된 저칼로리 두유 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2023072073A Division JP2023093696A (ja) | 2018-06-28 | 2023-04-26 | 豆臭が減少した低カロリー豆乳 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2021528981A JP2021528981A (ja) | 2021-10-28 |
JP7271582B2 true JP7271582B2 (ja) | 2023-05-11 |
Family
ID=68985971
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2020572918A Active JP7271582B2 (ja) | 2018-06-28 | 2019-03-11 | 豆臭が減少した低カロリー豆乳 |
JP2023072073A Pending JP2023093696A (ja) | 2018-06-28 | 2023-04-26 | 豆臭が減少した低カロリー豆乳 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2023072073A Pending JP2023093696A (ja) | 2018-06-28 | 2023-04-26 | 豆臭が減少した低カロリー豆乳 |
Country Status (9)
Country | Link |
---|---|
US (1) | US20210127722A1 (ja) |
EP (1) | EP3815548A4 (ja) |
JP (2) | JP7271582B2 (ja) |
KR (1) | KR102326587B1 (ja) |
CN (1) | CN112351694A (ja) |
AU (1) | AU2019293900B2 (ja) |
CA (1) | CA3104267C (ja) |
MX (1) | MX2020014016A (ja) |
WO (1) | WO2020004771A1 (ja) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003532376A (ja) | 1999-10-01 | 2003-11-05 | ジェニール バイオテック,インコーポレーティッド | 豆乳組成物およびその製造方法 |
JP2006230283A (ja) | 2005-02-24 | 2006-09-07 | Sakamoto Yakuhin Kogyo Co Ltd | 柑橘類果実 |
JP2015023803A (ja) | 2013-07-24 | 2015-02-05 | 松谷化学工業株式会社 | 飲食物の異味異臭をマスキングする方法及び該方法により得られる飲食物 |
JP2015043767A (ja) | 2013-08-01 | 2015-03-12 | 株式会社 伊藤園 | タンパク質含有飲食品及びその製造方法 |
Family Cites Families (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS54105250A (en) * | 1978-02-07 | 1979-08-18 | Kibun Kk | Production of packaged riceecake |
US4892746A (en) * | 1987-01-07 | 1990-01-09 | Donida Carlos O | Powdered soybeam extract |
JPH0391450A (ja) * | 1989-09-03 | 1991-04-17 | Sagara Hisanobu | 卵手延麺の製造法 |
US6365802B2 (en) * | 1998-08-14 | 2002-04-02 | Calgene Llc | Methods for increasing stearate content in soybean oil |
KR20080104892A (ko) * | 2007-05-29 | 2008-12-03 | 호서대학교 산학협력단 | 유화제 무첨가 두유의 제조방법 |
US20110070337A1 (en) * | 2009-09-21 | 2011-03-24 | Whitewave Services, Inc. | Reduced Calorie Soy Beverage |
KR101314894B1 (ko) * | 2011-12-08 | 2013-10-04 | 남양유업 주식회사 | 무첨가 두유액을 이용한 깔끔 담백하고 고소한 맛을 나타내는 맛있는(gt) 두유 제조방법 |
KR101308290B1 (ko) | 2012-03-06 | 2013-09-13 | 남양유업 주식회사 | 무콩취 천연 두유 제조방법 |
JP2014007966A (ja) * | 2012-06-28 | 2014-01-20 | Matsutani Chem Ind Ltd | 豆乳乳酸発酵物及びその製造方法 |
KR101318422B1 (ko) | 2013-04-09 | 2013-10-15 | 주식회사 삼양제넥스 | D-사이코스 에피머화 효소, 및 이를 이용하는 사이코스 생산방법 |
US9833007B2 (en) * | 2013-11-15 | 2017-12-05 | The Nisshin Oillio Group, Ltd. | Soy milk and method for producing same |
KR20160089551A (ko) * | 2013-11-22 | 2016-07-27 | 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 | 알룰로스(프시코스)를 포함하는 식품 및 음료 제품 |
KR20160035833A (ko) * | 2014-09-24 | 2016-04-01 | 삼육대학교산학협력단 | 스테비아 잎 분말을 포함하는 두유 조성물 및 이에 의해 제조된 두유 |
KR101656063B1 (ko) | 2015-05-22 | 2016-09-08 | 주식회사 삼양사 | 사이코스 에퍼머화 효소의 발현 시스템 및 이를 이용한 사이코스의 생산 |
KR101617379B1 (ko) * | 2015-05-13 | 2016-05-02 | 주식회사 삼양사 | 혼합당 과립 분말 및 이의 제조방법 |
KR101703264B1 (ko) * | 2015-06-05 | 2017-02-06 | 주식회사 삼양사 | 저장 안정성이 증강된 저칼로리 유산균 발효유 음료 및 이의 제조방법 |
US10952457B2 (en) * | 2015-11-16 | 2021-03-23 | Whitewave Services, Inc. | Taste characteristics in soy-based food products using high-protein soybeans |
JP7108601B2 (ja) * | 2016-08-12 | 2022-07-28 | サヴァンナ・イングレディエンツ・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツング | 液体アルロース組成物 |
KR101766430B1 (ko) * | 2016-10-28 | 2017-08-08 | 주식회사 삼양사 | 올리고당을 함유하는 알룰로오스 시럽 및 그 제조방법 |
KR101874929B1 (ko) * | 2016-11-01 | 2018-07-05 | 주식회사 삼양사 | 알룰로스가 함유된 휘핑 크림 및 이의 제조방법 |
KR101874928B1 (ko) * | 2016-11-01 | 2018-07-05 | 주식회사 삼양사 | 저칼로리 커피 음료 조성물 |
US20180086751A1 (en) * | 2017-12-01 | 2018-03-29 | Senomyx, Inc. | Sweetener composition |
-
2018
- 2018-06-28 KR KR1020180075043A patent/KR102326587B1/ko active IP Right Grant
-
2019
- 2019-03-11 CA CA3104267A patent/CA3104267C/en active Active
- 2019-03-11 CN CN201980043922.1A patent/CN112351694A/zh active Pending
- 2019-03-11 JP JP2020572918A patent/JP7271582B2/ja active Active
- 2019-03-11 WO PCT/KR2019/002808 patent/WO2020004771A1/ko active Application Filing
- 2019-03-11 EP EP19825869.1A patent/EP3815548A4/en active Pending
- 2019-03-11 US US17/253,273 patent/US20210127722A1/en active Pending
- 2019-03-11 AU AU2019293900A patent/AU2019293900B2/en active Active
- 2019-03-11 MX MX2020014016A patent/MX2020014016A/es unknown
-
2023
- 2023-04-26 JP JP2023072073A patent/JP2023093696A/ja active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003532376A (ja) | 1999-10-01 | 2003-11-05 | ジェニール バイオテック,インコーポレーティッド | 豆乳組成物およびその製造方法 |
JP2006230283A (ja) | 2005-02-24 | 2006-09-07 | Sakamoto Yakuhin Kogyo Co Ltd | 柑橘類果実 |
JP2015023803A (ja) | 2013-07-24 | 2015-02-05 | 松谷化学工業株式会社 | 飲食物の異味異臭をマスキングする方法及び該方法により得られる飲食物 |
JP2015043767A (ja) | 2013-08-01 | 2015-03-12 | 株式会社 伊藤園 | タンパク質含有飲食品及びその製造方法 |
Non-Patent Citations (1)
Title |
---|
豆乳類の日本農林規格, 最終確認 平成24年7月17日農林水産省告示第1679号,2012年,pp. 1-4 |
Also Published As
Publication number | Publication date |
---|---|
CA3104267A1 (en) | 2020-01-02 |
EP3815548A4 (en) | 2022-03-23 |
JP2023093696A (ja) | 2023-07-04 |
JP2021528981A (ja) | 2021-10-28 |
CA3104267C (en) | 2023-02-14 |
US20210127722A1 (en) | 2021-05-06 |
AU2019293900A1 (en) | 2021-01-28 |
KR20200001924A (ko) | 2020-01-07 |
CN112351694A (zh) | 2021-02-09 |
WO2020004771A1 (ko) | 2020-01-02 |
MX2020014016A (es) | 2021-08-11 |
KR102326587B1 (ko) | 2021-11-15 |
AU2019293900B2 (en) | 2022-08-25 |
EP3815548A1 (en) | 2021-05-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Jeske et al. | Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials | |
US20040052925A1 (en) | Soybean milks containing epa at high concentration and process for producing the same | |
Ikujenlola et al. | Chemical and sensory properties of probioticated drinks from blends of African yam bean, soybean and coconut milk analogues | |
CN106720390A (zh) | 一种豆清发酵液乳酸饮料及其制备方法 | |
EP2014182B1 (de) | Verfahren zur Herstellung einer Getränkebasis aus Pflanzenmolke | |
KR101349449B1 (ko) | 오메가-3 지방산 및 쌀 추출 농축액을 이용한 어린이용 쌀 음료 조성물 및 그 제조 방법 | |
JP7271582B2 (ja) | 豆臭が減少した低カロリー豆乳 | |
CN102511548B (zh) | 一种牛奶风味营养液及其制作方法与应用 | |
JP3991225B2 (ja) | 大豆発酵食品およびその製造法 | |
JP3834733B2 (ja) | 香料および香味改善剤の製造法およびこれらを含有する飲食品 | |
KR100416180B1 (ko) | 무취 청국장 기능성 음료 | |
JP4061510B2 (ja) | 大豆発酵食品およびその製造法 | |
KR100743644B1 (ko) | 숨물을 이용한 식초의 제조방법 및 그로부터 수득되는 식초 | |
Jeske | Evaluation and improvement of technological and nutritional properties of plant-based milk substitutes | |
Nande et al. | A study on soymilk as a substitute for animal milk | |
KR100535706B1 (ko) | 분리대두단백질을 이용한 녹차두유 조성물 및 그 제조방법 | |
Bouras et al. | Test of improvement of the soymilk quality | |
Bohora | PREPARATION OF WHEY BASED PINEAPPLE BEVERAGE AND ITS STORAGE QUALITY EVALUATION | |
Baú et al. | Probiotic Plant-Based Cheese | |
CN104824168A (zh) | 一种食用菌精磨豆粉的制备工艺及其饮用方法 | |
KR20230081961A (ko) | 쌀눈 유산균 발효물을 포함하는 식품 조성물 | |
US20240206492A1 (en) | Oil-in-water emulsion containing interesterified oil and/or fat | |
JP2006121989A (ja) | 大豆紅麹およびその製造法 | |
Neupane | EFFECT OF ADDITION OF SOY MILK ON THE PREPARATION OF PANEER | |
RU2416201C2 (ru) | Способ производства пробиотического продукта |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20201225 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220201 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20220422 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20220627 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20220627 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220906 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20221202 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20221202 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20230328 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230426 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 7271582 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |