JPH0398535A - Soya milk drink - Google Patents
Soya milk drinkInfo
- Publication number
- JPH0398535A JPH0398535A JP1234678A JP23467889A JPH0398535A JP H0398535 A JPH0398535 A JP H0398535A JP 1234678 A JP1234678 A JP 1234678A JP 23467889 A JP23467889 A JP 23467889A JP H0398535 A JPH0398535 A JP H0398535A
- Authority
- JP
- Japan
- Prior art keywords
- soya milk
- oligosaccharide
- soybeans
- water
- soy milk
- 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
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 21
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 15
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 abstract description 12
- 235000010469 Glycine max Nutrition 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 229930006000 Sucrose Natural products 0.000 abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 5
- 239000005720 sucrose Substances 0.000 abstract description 5
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003086 colorant Substances 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 4
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 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 2
- 239000002518 antifoaming agent Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 108091034117 Oligonucleotide Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- JLCPHMBAVCMARE-UHFFFAOYSA-N [3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-[[3-[[3-[[3-[[3-[[3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-hydroxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methyl [5-(6-aminopurin-9-yl)-2-(hydroxymethyl)oxolan-3-yl] hydrogen phosphate Polymers Cc1cn(C2CC(OP(O)(=O)OCC3OC(CC3OP(O)(=O)OCC3OC(CC3O)n3cnc4c3nc(N)[nH]c4=O)n3cnc4c3nc(N)[nH]c4=O)C(COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3CO)n3cnc4c(N)ncnc34)n3ccc(N)nc3=O)n3cnc4c(N)ncnc34)n3ccc(N)nc3=O)n3ccc(N)nc3=O)n3ccc(N)nc3=O)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cc(C)c(=O)[nH]c3=O)n3cc(C)c(=O)[nH]c3=O)n3ccc(N)nc3=O)n3cc(C)c(=O)[nH]c3=O)n3cnc4c3nc(N)[nH]c4=O)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)O2)c(=O)[nH]c1=O JLCPHMBAVCMARE-UHFFFAOYSA-N 0.000 description 1
- -1 banose Chemical compound 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 102000005936 beta-Galactosidase Human genes 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 description 1
- 150000002256 galaktoses Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- FBJQEBRMDXPWNX-FYHZSNTMSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)C(O)O2)O)O1 FBJQEBRMDXPWNX-FYHZSNTMSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 229920002050 silicone resin Polymers 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、豆乳飲料に関す．る．
［従来の技術］
大豆から製造する食品は、栄養価が高く古来から広く用
いられてきている．例えば、わが国では豆腐、豆乳や納
豆がその例として挙げられる．最近では、健康のために
豆乳が広く飲まれてきている．
本発明者は、豆乳に甘味を与えるのに、不都合の多い蔗
糖の代わりにオリゴ糖を用いて、蔗糖の有する欠点を除
くことを見出だした．
［発明の概要］
本発明は、１種以上のオリ゛ゴ糖を含む豆乳飲料に関す
る．
本発明に用いられるオリジ糖としては、例えばイソマル
トオリゴ糖、フラクトオリゴ糖、ガラクトオリゴ糖、大
豆オリゴ糖、コンニャクオリゴ糖が挙げられる．イソマ
ルトオリゴ糖は、イソマルトース、バノース、イソマル
トトリオースなどの分岐オリゴ糖を主戒分とする非発酵
性の糖であり、澱粉から酵素を用いて製造される．製品
としては、「イソマルト５００Ｊ及び『ドウアップオリ
ゴ」（何れも昭和産業製） ｒＩｓＯＪ （日本
資糧工業製）、「バイオトース＃５０Ｊ （日本食品
加工製）がある．又、フラグトオリゴ糖は、庶糖のフラ
クトース残基に１〜３分子のフラクトースがＣ１とＣ，
との位置でβ結合したものであって、例えば特殊な果糖
転移酵素を蔗糖に作用させることにより製造される．ガ
ラクトオリゴ糖は、乳糖にガラクトースが１〜４個結合
したもので、工業的には乳糖にβ−ガラクトシダーゼを
作用させて得られる．又一、大豆オリゴ糖は、大豆ホエ
ーから抽出される．コンニャクオリゴ精゛もコンニャク
から抽出される．これらの糖は、ビフィズス菌増殖作用
、ｌｌ顛蝕原性、腸内菌叢の改善、便秘の改善などの優
れた作用を有し、しかも蔗；糖に近い極めて上質な甘味
を有する．このような．優れた性質は、蔗糖では全く得
ることができない．本発明では、これらオリゴ糖をｌｍ
以上用いる．
本発明におけるこれらオリゴ糖の使用量は、豆乳に対し
て１〜２０ｆｆｉｆｆｉ％、好ましくは２．５〜１５重
量％、最も好ましくは５〜１２重量％である．
本発明の豆乳飲料の製造に当たっては、大豆から常法に
従って豆乳を製造し、これに前述のオリゴ糖を加えれば
よく、例えば以下の様にして行なうことができる．大豆
を水洗し、水に浸し、摩砕して「ご」とし、これを加熱
して濾過して豆乳を得る．得られた豆乳に、オリゴ糖を
所定量加えて製品とする．この際、色調や゛食昧を改善
するために、着色料、香味料を加えてもよい．
得られた豆乳飲料は、上品な甘味を呈し、風味が良く、
さらに食すると便秘などの症状が消え、体調に良い結果
を与える．
［実施例］
実施例 １
大豆１２ｋｇを取り、夾雑物を除いた後、水洗して汚れ
を除いた．次に、これを水に浸して室温で約１２時間置
くと、大豆が水を吸収して約２６ｋｇとなった．
吸水した大豆に適度の水を゛加えながら、摩砕機にかけ
て「ご」を作った．これに消泡剤（食品用シリコーン樹
脂消泡剤）約１ｋｇを加え、煮釜に送った．煮釜で約５
分かけてｌｏｏ”ｃで約３分保持し、次に濾過して、約
７０１の豆乳を得た．得られた豆乳に豆乳当たり８重量
％のイソマルトオリゴ糖を加え、製品とした．
得られた豆乳飲料は、上品な甘味を呈し、風味が良く、
さらに食すると便秘などの症状が消え、体調に良い結果
を与えた．
実施例 ２
実施例１において、イソマルトオリゴ糖の代わりにフラ
クトオリゴ糖を用いた．
実施例１の方法で得られたのと同様な製品が得られた．[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to soy milk beverages. Ru. [Prior Art] Foods made from soybeans have high nutritional value and have been widely used since ancient times. For example, in Japan, tofu, soy milk, and natto are examples. Recently, soy milk has become widely consumed for health reasons. The present inventor has discovered that oligosaccharides can be used in place of sucrose, which has many disadvantages, to impart sweetness to soymilk, thereby eliminating the disadvantages of sucrose. [Summary of the Invention] The present invention relates to a soy milk beverage containing one or more oligosaccharides. Examples of the oligosaccharides used in the present invention include isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, soybean oligosaccharides, and konjac oligosaccharides. Isomalto-oligosaccharides are non-fermentable sugars whose main constituents are branched oligosaccharides such as isomaltose, banose, and isomaltotriose, and are produced from starch using enzymes. Products include Isomalt 500J and Doup Oligo (both manufactured by Showa Sangyo), rIsOJ (manufactured by Nippon Shihose Kogyo), and Biotose #50J (manufactured by Nihon Shokuhin Kogyo). 1 to 3 molecules of fructose are attached to the fructose residue, C1 and C,
It is β-linked at the position, and is produced by, for example, allowing a special fructose transferase to act on sucrose. Galactooligosaccharides are lactose bound to 1 to 4 galactoses, and are industrially obtained by treating lactose with β-galactosidase. Also, soybean oligosaccharides are extracted from soybean whey. Konjac oligonucleotides are also extracted from konjac. These sugars have excellent effects such as proliferating bifidobacteria, cariogenicity, improving intestinal flora, and alleviating constipation, and have an extremely high-quality sweet taste similar to that of sugar. like this. These excellent properties cannot be obtained at all with sucrose. In the present invention, these oligosaccharides are lm
Use the above. The amount of these oligosaccharides used in the present invention is 1 to 20% by weight, preferably 2.5 to 15% by weight, and most preferably 5 to 12% by weight based on soymilk. In producing the soy milk beverage of the present invention, soy milk may be produced from soybeans according to a conventional method, and the above-mentioned oligosaccharide may be added thereto, for example, as follows. Soybeans are washed with water, soaked in water, ground to make ``go'', which is then heated and filtered to obtain soy milk. A predetermined amount of oligosaccharide is added to the obtained soymilk to make a product. At this time, coloring and flavoring agents may be added to improve the color tone and palatability. The obtained soy milk beverage has an elegant sweetness and good flavor.
If you eat more, symptoms such as constipation will disappear and your health will improve. [Examples] Example 1 12 kg of soybeans were taken, impurities were removed, and then washed with water to remove dirt. Next, the soybeans were soaked in water and left at room temperature for about 12 hours, and the soybeans absorbed water and weighed about 26 kg. While adding an appropriate amount of water to the absorbed soybeans, they were milled to make ``go''. Approximately 1 kg of antifoaming agent (food grade silicone resin antifoaming agent) was added to this and sent to the boiling pot. Approximately 5 in boiling pot
It was held for about 3 minutes in a loo"c, and then filtered to obtain about 701 soy milk. 8% by weight of isomalto-oligosaccharide per soy milk was added to the obtained soy milk to prepare a product. The soy milk drink has an elegant sweetness and a good flavor.
When I ate more, symptoms such as constipation disappeared, and my physical condition improved. Example 2 In Example 1, fructooligosaccharide was used instead of isomaltooligosaccharide. A product similar to that obtained by the method of Example 1 was obtained.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1234678A JPH0398535A (en) | 1989-09-12 | 1989-09-12 | Soya milk drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1234678A JPH0398535A (en) | 1989-09-12 | 1989-09-12 | Soya milk drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0398535A true JPH0398535A (en) | 1991-04-24 |
Family
ID=16974745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1234678A Pending JPH0398535A (en) | 1989-09-12 | 1989-09-12 | Soya milk drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0398535A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007135404A (en) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | Flavor improving composition, use of the same, and method for improving flavor |
| JP2007212373A (en) * | 2006-02-13 | 2007-08-23 | Sumitomo Chemical Co Ltd | Method for detecting surface defect of light-transmitting resin plate |
-
1989
- 1989-09-12 JP JP1234678A patent/JPH0398535A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007135404A (en) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | Flavor improving composition, use of the same, and method for improving flavor |
| JP2007212373A (en) * | 2006-02-13 | 2007-08-23 | Sumitomo Chemical Co Ltd | Method for detecting surface defect of light-transmitting resin plate |
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