JPH01160462A - Production of soybean product - Google Patents
Production of soybean productInfo
- Publication number
- JPH01160462A JPH01160462A JP62319949A JP31994987A JPH01160462A JP H01160462 A JPH01160462 A JP H01160462A JP 62319949 A JP62319949 A JP 62319949A JP 31994987 A JP31994987 A JP 31994987A JP H01160462 A JPH01160462 A JP H01160462A
- Authority
- JP
- Japan
- Prior art keywords
- soybean
- added
- soybeans
- weight
- vanillin
- 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.)
- Pending
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 112
- 244000068988 Glycine max Species 0.000 title claims abstract description 108
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 150000003934 aromatic aldehydes Chemical class 0.000 claims abstract description 19
- 239000003513 alkali Substances 0.000 claims abstract description 10
- 235000019606 astringent taste Nutrition 0.000 abstract description 24
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 abstract description 24
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract description 24
- 235000012141 vanillin Nutrition 0.000 abstract description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 abstract description 2
- 150000001299 aldehydes Chemical class 0.000 abstract 1
- 210000001161 mammalian embryo Anatomy 0.000 abstract 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 14
- 229910000027 potassium carbonate Inorganic materials 0.000 description 13
- 235000011181 potassium carbonates Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 244000299461 Theobroma cacao Species 0.000 description 7
- 235000019219 chocolate Nutrition 0.000 description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- 244000052616 bacterial pathogen Species 0.000 description 6
- 239000012670 alkaline solution Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000008371 vanilla flavor Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000013372 meat Nutrition 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
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
この発明は、大豆や脱脂大豆、大豆胚芽等の大豆成分を
用いた大豆製品の製造方法に係るものであり、特に、大
豆や各種の大豆成分に含まれる青臭み等の大豆臭や渋味
をなくし、風味のよい大豆製品の製造方法に関するもの
である。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing soybean products using soybean ingredients such as soybeans, defatted soybeans, and soybean germs. This invention relates to a method for producing soybean products with good flavor by eliminating soybean odor such as grassy odor and astringency contained in the ingredients.
［従来技術及びその問題点］
大豆及び脱脂大豆、大豆胚芽等の大豆成分には、青臭み
等の大豆特有の大豆臭や渋味が含まれており、このよう
な大豆や大豆成分を用いて製造した大豆製品には、上記
の大豆臭や渋味が残り、製品の風味が悪くなるという問
題があった。[Prior art and its problems] Soybeans, defatted soybeans, soybean germs, and other soybean ingredients contain soybean odor and astringency characteristic of soybeans, such as a grassy smell. The produced soybean products had the problem that the above-mentioned soybean odor and astringency remained, resulting in poor product flavor.
このため、従来より、大豆や大豆成分に含まれる青臭み
等の大豆特有の大豆臭や渋味を除去して、大豆製品の風
味を良くすることについて種々検討されてきた。For this reason, various studies have been made to improve the flavor of soybean products by removing soybean odor and astringency peculiar to soybeans, such as grassy odor, contained in soybeans and soybean ingredients.
しかし、従来行われている方法では、大豆や大豆成分に
含まれる大豆臭や渋味を充分に除去することができず、
依然としてこれらを用いた大豆製品には大豆臭や渋味が
残り、風味に欠けるという問題があった。However, conventional methods cannot sufficiently remove the soy odor and astringency contained in soybeans and soybean ingredients.
Soybean products using these still have the problem of remaining soybean odor and astringency, and lacking in flavor.
この発明は、上記のような事情に鑑みなされたものであ
り、大豆や脱脂大豆、大豆胚芽等の大豆成分に含まれる
大豆臭や渋味を充分に除去し、これらを用いた大豆製品
の風味を向上させることを目的とするものである。This invention has been made in view of the above circumstances, and is intended to sufficiently remove soybean odor and astringency contained in soybean components such as soybeans, defatted soybeans, and soybean germs, and improve the flavor of soybean products using these ingredients. The purpose is to improve the
［問題点を解決するための手段］
この発明においては、大豆又は脱脂大豆、大豆胚芽等の
大豆成分を用いた大豆製品を製造するにあたって、大豆
又はこれらの大豆成分に、芳香族アルデヒドを添加して
これらを処理するようにしたのである。[Means for solving the problem] In the present invention, when producing soybean products using soybeans or soybean components such as defatted soybeans and soybean germs, aromatic aldehydes are added to soybeans or these soybean components. The system was designed to handle these problems.
ここで、芳香族アルデヒドとしては、バニリン、ベンズ
アルデヒド等のような食品用のものを使用する。なお、
このような芳香族アルデヒドを添加する量は、処理を行
う大豆又は脱脂大豆、大豆胚芽、おから、豆乳、濃縮大
豆蛋白、分離大豆蛋白等の大豆成分の種類や好みの風味
等に応じて、適当な量を選択して添加する。Here, as the aromatic aldehyde, those for food use such as vanillin and benzaldehyde are used. In addition,
The amount of such aromatic aldehyde to be added depends on the type of soybean ingredient to be treated, such as soybean or defatted soybean, soybean germ, okara, soybean milk, concentrated soy protein, isolated soy protein, etc., and the desired flavor. Select and add an appropriate amount.
また、芳香族アルデヒドを大豆や上記のような大豆成分
に添加するにあたっては、必要に応じて芳香族アルデヒ
ドをアルカリと共に溶解させて添加させるようにし、さ
らに、必要に応じてこれらを加熱あるいはばい煎する。In addition, when adding aromatic aldehydes to soybeans or soybean components such as those mentioned above, the aromatic aldehydes should be dissolved together with an alkali before being added, and if necessary, these should be heated or roasted. do.
なお、上記アルカリとしては、炭酸カリウム、炭酸水素
ナトリウム、炭酸水素カリウム、炭酸ナトリウム等の弱
アルカリの他どのようなアルカリであってもよく、また
その添加量は、上記芳香族アルデヒドの添加量に合わせ
、好みの風味等に応じ適宜選択することができる。ただ
し、食品として使用する関係上、全体のｐＨが８以下に
なるようにすることが望ましい。The alkali mentioned above may be any alkali other than weak alkalis such as potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, etc., and the amount added depends on the amount of the aromatic aldehyde added. You can choose as appropriate depending on your taste and taste. However, since it is used as a food product, it is desirable that the overall pH is 8 or less.
［作用］
上記のように、大豆臭を含む大豆や大豆成分に、芳香族
アルデヒドを混入させてこれらを処理すると、大豆や大
豆成分に含まれる大豆臭や渋味が充分に除去され、これ
らを用いて大豆製品を製造した場合、製品の風味が向上
されるようになった。[Effect] As mentioned above, when aromatic aldehyde is mixed into soybeans and soybean ingredients containing soybean odor and processed, the soybean odor and astringency contained in soybeans and soybean ingredients are sufficiently removed. When used to produce soybean products, the flavor of the products has been improved.
なお、芳香族アルデヒドを混入させて処理することによ
って、大豆や大豆成分に含まれる大豆臭や渋味が除去さ
れるようになる作用については明確ではないが、この発
明者の実験的知得によれば、大豆や大豆成分に含まれる
大豆臭や渋味等の成分が、芳香族アルデヒドと反応する
ことによるものと考えられる。Although it is not clear whether treatment with aromatic aldehydes removes the soy odor and astringency contained in soybeans or soybean ingredients, this inventor's experimental knowledge suggests that According to the study, it is thought that components such as soybean odor and astringency contained in soybeans and soybean components react with aromatic aldehydes.
また、芳香族アルデヒドの水への溶解が不充分な場合、
芳香族アルデヒドをアルカリと共に溶解させて添加する
ようにすると、大豆や大豆成分に均一に添加されて、こ
れらを均一に処理できるようになると共に、特に大豆胚
芽を処理する場合においては、大豆臭や渋味の除去が効
果的に行われるようになる。In addition, if the aromatic aldehyde is insufficiently dissolved in water,
By dissolving aromatic aldehyde with alkali and adding it, it will be added uniformly to soybeans and soybean ingredients, making it possible to treat them uniformly, and especially when processing soybean germ, it will eliminate soybean odor and Astringency can be effectively removed.
［実施例］
次に、この発明の具体的な実施例について説明すると共
に、比較例のものと比較し、この発明の実施例に係るも
のが優れていることを明らかにする。[Example] Next, specific examples of the present invention will be described and compared with comparative examples to clarify that the examples of the present invention are superior.
大８１！％１ご」ユ
これらの実施例においては、芳香族アルデヒドとしてバ
ニリンを使用し、これによって脱脂大豆粉を処理するよ
うにした。なお、実施例２〜４のものにおいては、バニ
リンと一緒にアルカリとして炭酸カリウムを添加するよ
うにした。Big 81! In these examples, vanillin was used as the aromatic aldehyde with which the defatted soy flour was treated. In Examples 2 to 4, potassium carbonate was added as an alkali together with vanillin.
ここで、バニリンや炭酸カリウムを添加する量について
は、脱脂大豆粉１０重量部に対し、実施例１ではバニリ
ン０．００５重量部を、実施例２ではバニリンｏ、ｏｏ
ｔ重量部と炭酸カルシウム０．００１重量部を、実施例
３ではバニリン帆００５重量部と炭酸カルシウム０．０
０５重量部を、実施例４ではバニリン帆０５重量部と炭
酸カルシウム０．０５重量部を添加するようにした。Here, regarding the amount of vanillin and potassium carbonate to be added, in Example 1, 0.005 parts by weight of vanillin was added to 10 parts by weight of defatted soybean flour, and in Example 2, vanillin o, oo was added.
t parts by weight and 0.001 parts by weight of calcium carbonate, and in Example 3, 0.05 parts by weight of vanillin sail and 0.0 parts by weight of calcium carbonate.
In Example 4, 0.5 parts by weight of vanillin and 0.05 parts by weight of calcium carbonate were added.
そして、これらの各実施例のものに、約８５℃の熱湯を
９０重量部加えて攪拌した。このようにして得られたも
のの温度は約７０℃であった。Then, 90 parts by weight of boiling water at about 85° C. was added to each of these Examples and stirred. The temperature of the product thus obtained was approximately 70°C.
比１」ＩＬ工」ユ
次に、上記実施例１〜４のものと比較するため、脱脂大
豆粉１０重量部に対し、比較例１ではバニリンや炭酸カ
リウムを全く添加せずに、比較例２では炭酸カリウムだ
けを０．００５重量部添加し、前記実施例の場合と同様
に、約８５℃の熱湯を９０重量部加えて攪拌した。Next, in order to compare with those of Examples 1 to 4 above, Comparative Example 1 added no vanillin or potassium carbonate, and Comparative Example 2 was added to 10 parts by weight of defatted soybean flour. Then, only 0.005 parts by weight of potassium carbonate was added, and 90 parts by weight of boiling water at about 85° C. was added and stirred in the same manner as in the previous example.
そして、上記のようにして得られた実施例１〜４及び比
較例１，２のものについて、それぞれＰＨ，臭い、風味
を調べた。The pH, odor, and flavor of Examples 1 to 4 and Comparative Examples 1 and 2 obtained as described above were examined.
この結果は、下記の第１表に示す通りであった。The results were as shown in Table 1 below.
（以下余白）
第１表
第１表に示すように、バニリンを加えた各実施例のもの
は、バニリンや炭酸カリウムを全く添加しない比較例１
のものや、炭酸カリウムだけを加えた比較例２のものに
比べて、大豆特有の青臭さがなく、その風味の点におい
ても、青臭みや渋味が少なくなっていた。(Margins below) Table 1 As shown in Table 1, each example in which vanillin was added is different from Comparative Example 1 in which vanillin or potassium carbonate was not added at all.
Compared to the sample and the sample of Comparative Example 2 in which only potassium carbonate was added, there was no grassy odor characteristic of soybeans, and the flavor was less grassy and astringent.
また、バニリンの添加量が同じである実施例１のものと
実施例３のものを比較すると、単にバニリンだけを加え
た実施例１のものに比べ、バニリンと一緒にアルカリを
添加した実施例３のものの方が、大豆臭や渋味等を除去
するのにより一層効果的であった。Furthermore, when comparing Example 1 and Example 3, in which the same amount of vanillin was added, it was found that Example 1, in which only vanillin was added, was compared to Example 1, in which alkali was added together with vanillin. This was more effective in removing soybean odor, astringency, etc.
なお、脱脂大豆粉を処理するにあたって、バニリンの添
加量が少ないと、大豆臭や渋味の除去が充分ではなく、
逆に多いとバニラ風味が強くなって薬品的な苦味が生じ
るため、好ましくは、脱脂大豆粉１０重量部に対して０
．００１〜０．０５重量部、より好ましくは０．００５
重量部程度添加するようにする。In addition, when processing defatted soybean flour, if the amount of vanillin added is small, soybean odor and astringency may not be removed sufficiently.
On the other hand, if the amount is too high, the vanilla flavor becomes strong and a medicinal bitterness occurs, so preferably 0 parts per 10 parts by weight of defatted soy flour.
．． 001 to 0.05 parts by weight, more preferably 0.005
Add about 1 part by weight.
なお、上記の各側においては、約８５℃の熱湯を用い、
加熱下で処理するようにしたが、２０”Ｃ程度の水を用
いて行った場合にも、はぼ同様の結果が得られた。In addition, on each side above, use boiling water of about 85℃,
Although the treatment was carried out under heating, similar results were obtained when water at about 20"C was used.
寒ｌ巨」旦二ニＬ
これらの実施例においては、芳香族アルデヒドとしてバ
ニリンを使用すると共に、アルカリとして炭酸カリウム
を用い、炭酸カリウムを溶解させたアルカリ溶液にバニ
リンを溶解し、これによって大豆胚芽を処理するように
した。In these examples, vanillin is used as the aromatic aldehyde, potassium carbonate is used as the alkali, vanillin is dissolved in an alkaline solution in which potassium carbonate is dissolved, and soybean germ is dissolved. was processed.
ここで、炭酸カリウムを溶解させたアルカリ溶液として
は、１０重量部の水に炭酸カリウム１重量部を溶解させ
たアルカリ溶液を用い、このアルカリ溶液にそれぞれバ
ニリンを、実施例５では０．１重量部、実施例６では１
重量部、実施例７では５重量部溶解させた。Here, as the alkaline solution in which potassium carbonate was dissolved, an alkaline solution in which 1 part by weight of potassium carbonate was dissolved in 10 parts by weight of water was used, and vanillin was added to each of these alkaline solutions, and in Example 5, 0.1 part by weight part, 1 in Example 6
In Example 7, 5 parts by weight were dissolved.
そして、これらの溶液をそれぞれ、大豆胚芽１００重量
部に添加し、攪拌機付きのばい無機を用いて品温が１４
０″Ｃになるまでばい煎した。Then, each of these solutions was added to 100 parts by weight of soybean germ, and the product temperature was brought to 14.
It was roasted until it reached 0''C.
塩漱ｍユ
次に、上記実施例５〜７のものと比較するため、比較例
３ではバニリンや炭酸カリウムを全く加えずに１０重量
部の水だけを用い、比較例４では１０重量部の水に炭酸
カリウム１重量部を溶解させたアルカリ溶液だけのもの
を用いるようにした。そして、これらを上記実施例の場
合と同様に、大豆胚芽１００重量部に添加し、攪拌機付
きのばい無機を用いて品温が１４０℃になるまでばい煎
した。Next, in order to compare with those of Examples 5 to 7 above, in Comparative Example 3, only 10 parts by weight of water was used without adding vanillin or potassium carbonate, and in Comparative Example 4, 10 parts by weight of water was used. Only an alkaline solution prepared by dissolving 1 part by weight of potassium carbonate in water was used. Then, as in the above example, these were added to 100 parts by weight of soybean germ, and roasted using a roaster equipped with a stirrer until the temperature reached 140°C.
上記のようにして得られた実施例５〜７及び比較例３，
４のものについて、それぞれ風味と色調を調べた。Examples 5 to 7 and Comparative Example 3 obtained as above,
We investigated the flavor and color tone of each of the four products.
この結果、比較例３のものは渋味が強く、色調は黄褐色
であり、比較例４のものは渋味が少し軽減されたが依然
として渋味が残り、色調も黒っぽい黄褐色であった。こ
れに対し、実施例５のものにおいては渋味がかなり軽減
され、その色調は赤味がかった黄褐となり、さらにこれ
よりバニリンを多く加えた実施例６．７のものにおいて
は、より渋味が軽減されて殆ど渋味がなく、色調もより
赤味が強くなった。なお、この場合においては、上記の
ようにバニリンを多く加えても、バニラ風味が強くなっ
て薬品的な苦味が生じるということがなかった。As a result, the product of Comparative Example 3 had a strong astringency and a yellow-brown color, and the product of Comparative Example 4 had a slightly reduced astringency but still had a bitter taste and a dark yellow-brown color. On the other hand, the astringency of Example 5 was considerably reduced, and the color became reddish yellow-brown, and the Example 6.7, in which more vanillin was added, had a more astringent taste. The bitterness was reduced, there was almost no astringency, and the color tone became more reddish. In this case, even if a large amount of vanillin was added as described above, the vanilla flavor did not become strong and the chemical bitterness did not occur.
このように、バニリンを加えた実施例のものは、バニリ
ンを加えない比較例のものに比べて大豆胚芽の渋味が著
しく軽減され、さらにばい煎した場合における色調も、
比較例のものに比べて食欲をそそる色調を呈するように
なった。In this way, the astringency of the soybean germ in the example to which vanillin was added was significantly reduced compared to the comparative example in which vanillin was not added, and the color tone when roasted was also improved.
It now has a more appetizing color than the comparative example.
次に、上記のようにして得られた実施例６と比較例４の
加工大豆胚芽を用いて、それぞれチョコレートを試作し
てみた。Next, using the processed soybean germs of Example 6 and Comparative Example 4 obtained as described above, chocolates were produced on a trial basis.
ここで、チョコレートの試作にあたっては、これらの各
加工大豆胚芽をそれぞれ肉ひき機で粗砕し、これらの各
加工大豆胚芽３０重量部に対して、それぞれ全脂粉乳４
．５重量部、砂糖４０重量部、油脂２５重量部、レシチ
ン０．５重量部を加えてチョコレートを製造した。For trial production of chocolate, each of these processed soybean germs was crushed using a meat grinder, and 4 parts by weight of each processed soybean germ was mixed with 4 parts by weight of whole milk powder.
．． Chocolate was produced by adding 5 parts by weight, 40 parts by weight of sugar, 25 parts by weight of oil and fat, and 0.5 parts by weight of lecithin.
そして、このようにして得られたそれぞれのチョコレー
トについて、その風味及び色調を比較した。この結果、
実施例６の加工大豆胚芽を用いて製造したチョコレート
は、渋味や悪臭がなく美味であり、赤味のある鮮明な褐
色となったのに対し、比較例４の加工大豆胚芽を用いて
製造したチョコレートは、渋味が感じられ、黒ずんだ褐
色となった。The flavor and color tone of each of the chocolates thus obtained were compared. As a result,
The chocolate produced using the processed soybean germ of Example 6 was delicious with no astringency or bad odor, and had a clear brown color with a reddish tint, whereas the chocolate produced using the processed soybean germ of Comparative Example 4 The chocolate had an astringent taste and a dark brown color.
［発明の効果コ
以上詳述したように、この発明に係る大豆製品の製造方
法においては、大豆又は脱脂大豆。[Effects of the Invention] As detailed above, in the method for producing soybean products according to the present invention, soybeans or defatted soybeans are used.
大豆胚芽等の大豆成分を用いた大豆製品を製造するにあ
たって、大豆又はこれらの大豆成分に、芳香族アルデヒ
ドを添加してこれらを処理するようにしたため、大豆や
各種の大豆成分に含まれる青臭い大豆臭や渋味が除去さ
れ、風味の高い大豆製品が得られるようになった。When manufacturing soybean products using soybean ingredients such as soybean germ, aromatic aldehydes are added to the soybeans or these soybean ingredients to treat them. Odor and astringency have been removed, and soybean products with high flavor can now be obtained.
また、芳香族アルデヒドをアルカリと共に溶解させて大
豆や大豆成分に添加すると、これらが均一に添加されて
均一な処理が行えるようになり、かつアルカリを共に使
用することによって、大豆や各種の大豆成分、特に大豆
胚芽に含まれる大豆臭や渋味がより一層に効果的に除去
され、風味のよい製品が得られるようになった。In addition, if aromatic aldehyde is dissolved together with an alkali and added to soybeans or soybean ingredients, they can be added uniformly and uniform processing can be performed. In particular, soybean odor and astringency contained in soybean germ are more effectively removed, and products with good flavor can now be obtained.
゛句゛phrase
Claims (2)
た大豆製品を製造するにあたり、大豆又は大豆成分に芳
香族アルデヒドを添加して処理することを特徴とする大
豆製品の製造方法。(1) A method for producing a soybean product, which comprises adding an aromatic aldehyde to the soybean or soybean component to produce the soybean product using a soybean component such as a soybean or a defatted soybean or a soybean germ.
て前記大豆又は大豆成分に添加するようにしたことを特
徴とする特許請求の範囲第１項記載の大豆製品の製造方
法。(2) The method for producing a soybean product according to claim 1, wherein the aromatic aldehyde is dissolved together with an alkali and added to the soybean or soybean component.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62319949A JPH01160462A (en) | 1987-12-16 | 1987-12-16 | Production of soybean product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62319949A JPH01160462A (en) | 1987-12-16 | 1987-12-16 | Production of soybean product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01160462A true JPH01160462A (en) | 1989-06-23 |
Family
ID=18116041
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62319949A Pending JPH01160462A (en) | 1987-12-16 | 1987-12-16 | Production of soybean product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01160462A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006062174A1 (en) * | 2004-12-08 | 2006-06-15 | San-Ei Gen F.F.I., Inc. | Masking agent for livestock meat odor |
| JP6122172B1 (en) * | 2016-03-23 | 2017-04-26 | キッコーマンソイフーズ株式会社 | Soy milk with suppressed blue odor and method for producing the same |
-
1987
- 1987-12-16 JP JP62319949A patent/JPH01160462A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006062174A1 (en) * | 2004-12-08 | 2006-06-15 | San-Ei Gen F.F.I., Inc. | Masking agent for livestock meat odor |
| JPWO2006062174A1 (en) * | 2004-12-08 | 2008-06-12 | 三栄源エフ・エフ・アイ株式会社 | Meat odor masking agent |
| JP4785750B2 (en) * | 2004-12-08 | 2011-10-05 | 三栄源エフ・エフ・アイ株式会社 | Meat odor masking agent |
| JP6122172B1 (en) * | 2016-03-23 | 2017-04-26 | キッコーマンソイフーズ株式会社 | Soy milk with suppressed blue odor and method for producing the same |
| JP2017169481A (en) * | 2016-03-23 | 2017-09-28 | キッコーマンソイフーズ株式会社 | Soybean milk having inhibited grassy smell and method for producing the same |
| WO2017164259A1 (en) * | 2016-03-23 | 2017-09-28 | キッコーマンソイフーズ株式会社 | Soybean milk having controlled green smell, and method for producing same |
| US10779551B2 (en) | 2016-03-23 | 2020-09-22 | Kikkoman Corporation | Soy milk having suppressed grassy smell, and method for producing same |
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