JPH04299952A - Preparation of soya milk for bean curd - Google Patents
Preparation of soya milk for bean curdInfo
- Publication number
- JPH04299952A JPH04299952A JP3084342A JP8434291A JPH04299952A JP H04299952 A JPH04299952 A JP H04299952A JP 3084342 A JP3084342 A JP 3084342A JP 8434291 A JP8434291 A JP 8434291A JP H04299952 A JPH04299952 A JP H04299952A
- Authority
- JP
- Japan
- Prior art keywords
- soybean
- soymilk
- tofu
- soybeans
- solid
- 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.)
- Granted
Links
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 41
- 235000013527 bean curd Nutrition 0.000 title claims description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 46
- 244000068988 Glycine max Species 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000227 grinding Methods 0.000 claims abstract description 14
- 239000012528 membrane Substances 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 abstract description 18
- 108090000790 Enzymes Proteins 0.000 abstract description 18
- 206010043521 Throat irritation Diseases 0.000 abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 6
- 235000013402 health food Nutrition 0.000 abstract description 2
- 229920002492 poly(sulfone) Polymers 0.000 abstract description 2
- 229920001059 synthetic polymer Polymers 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 3
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000004065 wastewater treatment Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229910010293 ceramic material Inorganic materials 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012510 hollow fiber Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 229920002239 polyacrylonitrile Polymers 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 229920000098 polyolefin Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は豆腐用豆乳の製造法に係
るものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing soymilk for tofu.
【０００２】0002
【従来の技術及び課題】豆腐は健康食品として親しまれ
てはいるが、従来の惣菜の領域から抜け出し、広く普及
させるためには豆臭や咽喉刺激性等の嫌味成分のほとん
どない豆乳から作ることが必要である。豆乳の嫌味成分
の生成は大豆中の酵素作用によるものであり、これらの
酵素は大豆の浸漬時、組織破壊時に働くことが知られて
いる。[Prior Art and Problems] Tofu is popular as a health food, but in order to break out of the traditional side dish realm and spread it widely, it must be made from soymilk that has almost no unpleasant components such as soy odor and throat irritation. is necessary. The generation of unpleasant taste components in soy milk is due to the action of enzymes in soybeans, and it is known that these enzymes act when soybeans are soaked and their tissues are destroyed.
【０００３】豆腐用豆乳は、一般的には大豆を水に浸漬
後、一定量の水と共に磨砕して呉となしこれを加熱後固
液分離して製造されている。浸漬は磨砕を容易にすると
共に蛋白質等の大豆成分の抽出率を高めることを主な目
的としてして行なわれるが、上述の如く浸漬時、組織破
壊時に働く種々の酵素により、臭い成分の生成や咽喉刺
激性の発現が起こる。[0003] Soy milk for tofu is generally produced by soaking soybeans in water and grinding them together with a certain amount of water to form soy beans, which are then heated and separated into solid and liquid. The main purpose of soaking is to facilitate grinding and to increase the extraction rate of soybean components such as proteins, but as mentioned above, various enzymes that act during tissue destruction during soaking cause the production of odor components. and throat irritation may occur.
【０００４】このようなことから従来から豆腐用豆乳の
製造法については種々検討がなされており、例えば低温
浸漬、低温磨砕による方法も公知である（特公昭３５−
１１５９３）。しかしながら大豆を十分膨潤させるには
長時間の浸漬が必要であり、例え低温であっても浸漬中
の酵素作用を完全に抑えることはできない。[0004] For this reason, various studies have been made regarding the production method of soymilk for tofu. For example, methods using low-temperature soaking and low-temperature grinding are also known (Japanese Patent Publication No. 35-1972).
11593). However, long-term soaking is required to sufficiently swell the soybeans, and even at low temperatures, enzyme action during soaking cannot be completely suppressed.
【０００５】したがって大豆を浸漬することなく磨砕す
ることが可能であれば、浸漬中に起こるマイナス要因を
排除することができ、良い豆乳が得られる。また浸漬工
程は一般的に長時間を要するため生産調整が難しいこと
、有機成分を多量に含む排水が生ずるため排水処理の負
担が大きいこと等の欠点があり、品質面、作業面の両方
から浸漬工程の省略が望まれている。[0005] Therefore, if it were possible to grind soybeans without soaking them, the negative factors that occur during soaking could be eliminated, and good soybean milk could be obtained. In addition, the immersion process generally requires a long time, making it difficult to adjust production, and the production of wastewater containing a large amount of organic components, making wastewater treatment a heavy burden. It is desired to omit the process.
【０００６】排水処理あるいは設備的な観点からは、特
開昭６１−２１６６５２、６４−８６８５１のように浸
漬することなく磨砕して豆乳を得る方法が検討されてお
り、さらには大豆を加熱して脱皮と同時に酵素を失活さ
せたのち微粉砕し、これに水を加えて大豆成分を抽出す
る方法も提案されている（特開昭６１−１９２２５７）
。[0006] From the viewpoint of wastewater treatment or equipment, methods of obtaining soybean milk by grinding without soaking have been studied, as in JP-A-61-216652 and JP-A-64-86851. A method has also been proposed in which the enzymes are deactivated at the same time as the skin is removed, the powder is pulverized, and water is added to extract the soybean components (Japanese Patent Application Laid-Open No. 192257-1983).
.
【０００７】しかしながらこれらの方法には以下の欠点
がある。すなわち前者の方法における磨砕は２０°Ｃ以
上で行なわれている。このため磨砕中に大豆中の酵素の
働きにより豆臭、咽喉刺激性等の嫌味成分が生じ、さら
には固液分離を行なった後で豆乳を加熱しているために
、固液分離中にも酵素が働くということになる。However, these methods have the following drawbacks. That is, the grinding in the former method is carried out at 20°C or higher. For this reason, the action of enzymes in the soybeans during grinding produces unpleasant tastes such as soy odor and throat irritation.Furthermore, because the soymilk is heated after solid-liquid separation, This means that enzymes also work.
【０００８】また後者は酵素を失活させているので、酵
素による嫌味成分の生成はないが、酵素失活のための加
熱は大豆蛋白質の変性を惹起し、豆腐ゲル形成のために
最も重要である蛋白質の抽出率を低下させる原因となる
。さらには粉砕中に空気中の酸素による脂質の酸化に伴
う豆臭の生成が起こり、また大豆は油を大量に含むため
微粉砕が困難であるという欠点がある。[0008] In addition, since the latter method deactivates the enzyme, no unpleasant taste components are produced by the enzyme, but heating to deactivate the enzyme causes denaturation of soybean protein, which is most important for tofu gel formation. It causes a decrease in the extraction rate of certain proteins. Furthermore, soybean odor is produced during pulverization due to the oxidation of lipids by oxygen in the air, and soybeans contain a large amount of oil, making it difficult to pulverize them.
【０００９】本発明者等は浸漬することなく磨砕して豆
乳を得る方法の利点を生かし、しかも嫌味成分のない豆
乳を得る方法について種々検討した結果、豆乳製造工程
中に酵素の働く条件を排除すること、すなわち無浸漬の
大豆を低温磨砕することによって磨砕終了までの酵素の
働きを抑え、更に、磨砕して得た呉を直ちに加熱して酵
素を失活させれば目的とする豆乳を製造できるという知
見を得た。[0009] The inventors of the present invention took advantage of the method of obtaining soymilk by grinding without soaking, and as a result of various studies on how to obtain soymilk without any unpleasant taste components, the inventors found that the conditions under which the enzyme works during the soymilk production process were improved. In other words, by grinding unsoaked soybeans at a low temperature to suppress the enzyme activity until the grinding is complete, and then immediately heating the ground soybeans to deactivate the enzymes, the goal can be achieved. We have obtained the knowledge that it is possible to produce soymilk that
【００１０】0010
【課題を解決するための手段】すなわち本発明は大豆を
浸漬することなく冷水を加えながら１５°Ｃ以下で磨砕
し、得られた呉を加熱しこれを固液分離することを特徴
とする豆腐用豆乳の製造法である。[Means for Solving the Problems] That is, the present invention is characterized by grinding soybeans at 15°C or less while adding cold water without soaking them, heating the obtained soybean, and separating it into solid and liquid. This is a method for producing soy milk for tofu.
【００１１】また本発明は上記した無浸漬、低温磨砕し
て得た豆乳を限外濾過膜で処理することを特徴とするも
のである。本発明では浸漬工程がないため、本来は浸漬
工程中で除去されるオリゴ糖を主体とした低分子成分が
そのまま豆乳中に移行するが、必要により限外濾過膜で
処理することにより、低分子成分の除去をコントロール
することが可能であり、これを使用して呈味のコントロ
ールされた豆腐を製造することができる。The present invention is also characterized in that the soybean milk obtained by the above-mentioned non-soaking and low-temperature grinding is treated with an ultrafiltration membrane. Since there is no soaking step in the present invention, low-molecular components mainly consisting of oligosaccharides that would normally be removed during the soaking step are transferred to soybean milk as they are, but if necessary, they can be treated with an ultrafiltration membrane to remove low-molecular components. It is possible to control the removal of components, and this can be used to produce tofu with controlled taste.
【００１２】以下本発明を具体的に説明する。本発明で
用いられる大豆は、丸大豆あるいは脱皮大豆であるが、
丸大豆には付着している土壌や農薬等を予め除去する目
的で脱皮大豆を使用することが好ましい。The present invention will be explained in detail below. The soybeans used in the present invention are whole soybeans or dehulled soybeans, but
It is preferable to use dehulled soybeans for the purpose of removing soil, pesticides, etc. adhering to whole soybeans in advance.
【００１３】このような大豆をそのまま磨砕機にかけ磨
砕するのであるが、このときの温度は酵素が働かない温
度条件すなわち１５°Ｃ以下で行なうことが大切である
。１５°Ｃ以下で磨砕を行なうには磨砕機による発熱等
を考慮し、１０°Ｃ以下、好ましくは８°Ｃ以下の冷水
を、大豆と共に磨砕機に投入することによって行なうこ
とができる。冷水の使用量は大豆に対し５〜１０倍量で
ある。また磨砕機はコロイドミルタイプのものでよいが
、浸漬法に匹敵する蛋白抽出率を確保するためには微粉
砕能力の高いものが必要であり、湿式粉砕機、例えばト
リゴナル湿式微粉砕機（三井三池化工機株式会社製）等
が好ましい。[0013] Such soybeans are ground as they are in a grinder, but it is important that the temperature at this time be below 15°C, that is, at a temperature where enzymes do not work. In order to carry out the grinding at a temperature of 15°C or lower, taking into account the heat generated by the grinder, cold water of 10°C or lower, preferably 8°C or lower, can be charged into the grinder along with the soybeans. The amount of cold water used is 5 to 10 times the amount of soybeans. The milling machine may be a colloid mill type, but in order to ensure a protein extraction rate comparable to that of the immersion method, a mill with high milling capacity is required, and a wet mill, such as a trigonal wet mill (Mitsui Miike Kakoki Co., Ltd.) etc. are preferred.
【００１４】こうして得られた呉はただちに８０〜１１
０°Ｃで５秒〜５分程度加熱したのち、６０〜９０°Ｃ
に冷却し固液分離する。固液分離は通常の装置で行なう
ことができる。呉を固液分離して得られた豆乳を加熱す
る方法もあるが、この場合固液分離中に酵素が働いて嫌
味成分が生成されるので、呉は出来るだけ速やかに加熱
して酵素を失活させ、しかるのち濾過する必要がある。[0014] The thus obtained Wu is immediately 80 to 11
After heating at 0°C for 5 seconds to 5 minutes, heat to 60-90°C.
Cool to solid-liquid separation. Solid-liquid separation can be carried out using conventional equipment. There is also a method of heating the soymilk obtained by solid-liquid separation of go, but in this case, enzymes work during solid-liquid separation and produce unpleasant taste components, so it is best to heat go as quickly as possible to lose the enzyme. It needs to be activated and then filtered.
【００１５】またこのようにして得られた豆乳は限外濾
過膜で処理することによって、本来浸漬中に除去される
、糖類を主体とした成分を除くことができる。また限外
濾過膜で処理して高蛋白濃度の豆乳を得ることができる
ので、これを用いて硬い豆腐を製造することも出来る。[0015] Furthermore, by treating the soybean milk thus obtained with an ultrafiltration membrane, components mainly composed of sugars, which are originally removed during soaking, can be removed. Furthermore, since soymilk with a high protein concentration can be obtained by processing with an ultrafiltration membrane, hard tofu can also be produced using this.
【００１６】使用される限外濾過膜はポリスルホン、ポ
リオレフィン、ポリアクリロニトリル等の合成高分子素
材から成るもの、あるいはジルコニア、アルミナなどの
セラミック素材からなるものであり、形状は平膜、中空
糸状等、通常のものが使用できる。限外濾過膜の分画分
子量は限定されないが、濃縮を目的とする場合には分画
分子量５００００以上の膜を用いるのが好ましい。The ultrafiltration membrane used is made of synthetic polymer materials such as polysulfone, polyolefin, and polyacrylonitrile, or made of ceramic materials such as zirconia and alumina, and can be in the form of flat membranes, hollow fibers, etc. You can use normal ones. The molecular weight cutoff of the ultrafiltration membrane is not limited, but when the purpose is concentration, it is preferable to use a membrane with a molecular weight cutoff of 50,000 or more.
【００１７】このような限外濾過膜を用いて豆乳を透析
あるいは濃縮するのであるが、この際、豆乳を４５°Ｃ
以上に加熱し、この温度で３０秒以上保持したのち、４
５〜６０°Ｃで膜処理する。豆乳の加熱は４５°Ｃ以下
であると効果が低い。また加熱の上限は豆乳の品質劣化
等を考慮すれば８０°Ｃ程度である。豆乳を限外濾過膜
で処理することは公知であるが、膜処理前の豆乳を４５
°Ｃ以上で３０秒以上保持することにより飛躍的に濾過
効率を向上させることができる。[0017] Such an ultrafiltration membrane is used to dialyze or concentrate soymilk, and at this time, the soymilk is heated to 45°C.
After heating to above temperature and holding at this temperature for 30 seconds or more,
Film treatment at 5-60°C. Heating soy milk is less effective if the temperature is below 45°C. Moreover, the upper limit of heating is about 80°C, taking into consideration the quality deterioration of soymilk. It is known that soy milk is treated with an ultrafiltration membrane, but soy milk before membrane treatment is
Filtration efficiency can be dramatically improved by holding the temperature at °C or higher for 30 seconds or more.
【００１８】本発明で得られた豆乳は通常の豆腐は勿論
、レトルト豆腐、無菌充填豆腐用の豆乳として利用する
ことができ、また得られる豆腐は豆臭のないすっきりし
たものである。本発明の効果を以下の実験例によって説
明する。The soymilk obtained in the present invention can be used not only for regular tofu but also for retort tofu and aseptically packed tofu, and the tofu obtained has a refreshing taste without soy odor. The effects of the present invention will be explained by the following experimental examples.
【００１９】[0019]
【実験例】実験例１
試料１（本発明）
脱皮大豆をそのまま２°Ｃ、５倍量の水と共に磨砕した
のち直ちに９０°Ｃで３０秒間加熱し、７０°Ｃに冷却
後スクリューデカンターで濾過し、濾液を減圧タンクに
導入して脱気し豆乳を得た。[Experimental example] Experimental example 1 Sample 1 (invention) Dehulled soybeans were ground as they were at 2°C with 5 times the amount of water, then immediately heated at 90°C for 30 seconds, cooled to 70°C, and then heated in a screw decanter. After filtration, the filtrate was introduced into a vacuum tank and degassed to obtain soymilk.
【００２０】試料２（対照１）
脱皮大豆をそのまま２０°Ｃ、５倍量の水と共に磨砕し
たのち直ちに９０°Ｃで３０秒間加熱し、７０°Ｃに冷
却後スクリューデカンターで濾過し、濾液を減圧タンク
に導入して脱気し豆乳を得た。Sample 2 (Control 1) Dehulled soybeans were ground as they were at 20°C with 5 times the amount of water, immediately heated at 90°C for 30 seconds, cooled to 70°C, filtered with a screw decanter, and the filtrate was was introduced into a vacuum tank and degassed to obtain soy milk.
【００２１】試料３（対照２）
脱皮大豆をそのまま２°Ｃ、５倍量の水と共に磨砕した
のちスクリューデカンターで濾過し、１１０°Ｃ、４秒
の加熱をした後減圧タンクに導入して脱気し豆乳を得た
。Sample 3 (Control 2) Dehulled soybeans were ground as they were at 2°C with 5 times the amount of water, filtered with a screw decanter, heated at 110°C for 4 seconds, and then introduced into a vacuum tank. Deaeration was performed to obtain soy milk.
【００２３】試料４（対照３）
脱皮大豆をそのまま２０°Ｃ、５倍量の水と共に磨砕し
たのちスクリューデカンターで濾過し、１１０°Ｃ、４
秒の加熱をした後減圧タンクに導入して脱気し豆乳を得
た。Sample 4 (Control 3) Dehulled soybeans were ground as they were at 20°C with 5 times the amount of water, filtered with a screw decanter, and incubated at 110°C for 4 hours.
After heating for a few seconds, the mixture was introduced into a vacuum tank and degassed to obtain soymilk.
【００２４】試料５（対照４）
脱皮大豆を５°Ｃの水に１６時間浸漬したのち水切りし
、これを２°Ｃ、４倍量の水と共に磨砕したのちスクリ
ューデカンターで濾過し、直ちに９０°Ｃで３０秒間加
熱し、７０°Ｃに冷却後スクリューデカンターで濾過し
、濾液を減圧タンクに導入して脱気し豆乳を得た。Sample 5 (Control 4) Dehulled soybeans were immersed in water at 5°C for 16 hours, drained, ground at 2°C with 4 times the amount of water, filtered with a screw decanter, and immediately dried at 90°C. The mixture was heated at .degree. C. for 30 seconds, cooled to 70.degree. C., filtered using a screw decanter, and the filtrate was introduced into a vacuum tank for degassing to obtain soymilk.
【００２５】このようにして得られた各豆乳を２０°Ｃ
に調整し、これらについて豆臭、咽喉刺激性の有無、強
さについてパネルによる官能検査を実施したところ、表
１に示す結果を得た。なお表中−は豆臭、咽喉刺激性の
殆ど感じないと評価されたもの、＋はそれらが感じられ
ると評価されたものであり、＋の数が多いほど強く感じ
られたものを示す。[0025] Each soymilk thus obtained was heated to 20°C.
When a panel conducted a sensory test on the bean odor, the presence or absence of throat irritation, and the strength, the results shown in Table 1 were obtained. In the table, - indicates that the bean odor and throat irritation were rated as not being felt at all, and + indicates that they were felt, and the greater the number of +, the stronger the sensation.
【００２６】[0026]
【００２７】表１から明らかように試料１は豆臭、咽喉
刺激性共に殆ど感じられず、口当たりが良く、飲みやす
い豆乳であった。これに対し試料２〜５は豆臭、咽喉刺
激性の強さに多少の違いは認められるものの、飲みにく
いものであった。またこれらの豆乳を原料とし通常の方
法で豆腐を製造したところ、試料１を原料とした豆腐は
所謂豆腐臭がなく、雑味の少ないものであった。[0027] As is clear from Table 1, Sample 1 had almost no soy odor or throat irritation, had a good texture, and was easy to drink. On the other hand, Samples 2 to 5 were difficult to drink, although some differences were observed in the intensity of bean odor and throat irritation. Furthermore, when tofu was produced using these soymilk as a raw material in a conventional manner, the tofu made from Sample 1 had no so-called tofu odor and had little unpleasant taste.
【００２８】[0028]
【実施例】実施例１
脱皮大豆５０ｋｇを２°Ｃの冷水３９５Ｌとともに湿式
微粉砕機（トリゴナル、三井三池化工機株式会社製）に
て磨砕し（磨砕機出口温度８°Ｃ）、直ちに二重管式熱
交換機で９５°Ｃ、３０秒間の加熱を行い酵素を失活さ
せたのち、６５°Ｃに冷却し、スクリュウデカンター（
田辺鉄工製）で豆乳とおからに分離した。[Example] Example 1 50 kg of dehulled soybeans were ground with 395 L of cold water at 2°C in a wet pulverizer (Trigonal, manufactured by Mitsui Miike Kakoki Co., Ltd.) (pulver outlet temperature 8°C), and immediately After heating at 95°C for 30 seconds in a double-tube heat exchanger to inactivate the enzyme, it was cooled to 65°C and transferred to a screw decanter (
(manufactured by Tanabe Iron Works) to separate soy milk and okara.
【００２９】この豆乳を真空チャンバーにて減圧下脱気
後、プレート式熱交換機にて１０°Ｃに冷却し、蛋白質
濃度５．２％の豆乳３３６Ｌを得た。得られた豆乳は豆
臭、咽喉刺激性が殆ど感じられないものであった。この
豆乳１０Ｌに大して１０％のグルコノデルタラクトン溶
液を３００ｍｌ添加したのち、３００ｍｌ容ポリプロピ
レン容器に充填密封し、熱水中で９０°Ｃ、４０分間加
熱、凝固させ豆腐とした。この豆腐は豆臭、咽喉刺激性
共になく良質な豆腐であった。This soymilk was degassed under reduced pressure in a vacuum chamber, and then cooled to 10°C in a plate heat exchanger to obtain 336 L of soymilk with a protein concentration of 5.2%. The obtained soymilk had almost no soy odor or throat irritation. After adding 300 ml of approximately 10% glucono delta-lactone solution to 10 L of this soymilk, the container was filled and sealed in a 300 ml polypropylene container, and heated in hot water at 90° C. for 40 minutes to solidify tofu. This tofu was of good quality and had neither bean odor nor throat irritation.
【００３０】実施例２
実施例１で得られた豆乳に水を加え、分画分子量１５万
の限外濾過膜装置（カーボセップ、住友重機械エンバイ
ロテック社製）で透析、濃縮し可溶性糖区分を２５％除
去した蛋白質濃度５．２％の豆乳を得た。この豆乳に塩
化カルシウム０．１％、グルコノデルタラクトン０．３
５％となるように添加混合したのち、３００ｍｌ容ポリ
プロピレン容器に充填密封し、熱水中で９０°Ｃ、４０
分間加熱、凝固させ豆腐とした。この豆腐は豆臭がなく
、味のすっきりした豆腐であった。Example 2 Water was added to the soymilk obtained in Example 1, and the mixture was dialyzed and concentrated using an ultrafiltration membrane device with a molecular cutoff of 150,000 (Carbosep, manufactured by Sumitomo Heavy Industries Envirotech) to separate the soluble sugar fraction. Soy milk with a protein concentration of 5.2% was obtained by removing 25%. This soy milk contains 0.1% calcium chloride and 0.3 glucono delta lactone.
After adding and mixing to a concentration of 5%, the mixture was filled into a 300ml polypropylene container, sealed, and heated in hot water at 90°C for 40°C.
It was heated for a minute to solidify tofu. This tofu had no bean odor and had a refreshing taste.
Claims (2)
１５°Ｃ以下で磨砕し、得られた呉を加熱しこれを固液
分離することを特徴とする豆腐用豆乳の製造法。1. A method for producing soymilk for tofu, which comprises grinding soybeans at 15° C. or lower while adding cold water without soaking them, heating the obtained soybean and separating it into solid and liquid.
濾過膜で処理することを特徴とする豆腐用豆乳の製造法
。2. A method for producing soymilk for tofu, which comprises treating the soymilk obtained by the method according to claim 1 with an ultrafiltration membrane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3084342A JP2858984B2 (en) | 1991-03-26 | 1991-03-26 | Manufacturing method of soy milk for tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3084342A JP2858984B2 (en) | 1991-03-26 | 1991-03-26 | Manufacturing method of soy milk for tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04299952A true JPH04299952A (en) | 1992-10-23 |
| JP2858984B2 JP2858984B2 (en) | 1999-02-17 |
Family
ID=13827837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3084342A Expired - Fee Related JP2858984B2 (en) | 1991-03-26 | 1991-03-26 | Manufacturing method of soy milk for tofu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2858984B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014128254A (en) * | 2012-12-30 | 2014-07-10 | Taishi Food Inc | Method for manufacturing dried beancurd-like film |
| US9055752B2 (en) | 2008-11-06 | 2015-06-16 | Intercontinental Great Brands Llc | Shelf-stable concentrated dairy liquids and methods of forming thereof |
| WO2020208734A1 (en) | 2019-04-10 | 2020-10-15 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Vegetable protein-containing liquid composition and method for producing same |
| US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
-
1991
- 1991-03-26 JP JP3084342A patent/JP2858984B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9055752B2 (en) | 2008-11-06 | 2015-06-16 | Intercontinental Great Brands Llc | Shelf-stable concentrated dairy liquids and methods of forming thereof |
| US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
| JP2014128254A (en) * | 2012-12-30 | 2014-07-10 | Taishi Food Inc | Method for manufacturing dried beancurd-like film |
| WO2020208734A1 (en) | 2019-04-10 | 2020-10-15 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Vegetable protein-containing liquid composition and method for producing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2858984B2 (en) | 1999-02-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4137339A (en) | Method of preparing processed food material from soybean | |
| US4636398A (en) | Process for production of sterilized packed tofu | |
| CA1266397A (en) | Process of producing soy bean milk | |
| JPS60501937A (en) | soy milk process | |
| JPH07236417A (en) | Production of cheese-like food | |
| JPS6384455A (en) | Production of sterilized packed tofu | |
| JPH07250642A (en) | Method of extracting soluble substance from oil-containing beans and seeds | |
| Beddows et al. | Optimization of yield and properties of silken tofu from soybeans. II. Heat processing | |
| JPH04299952A (en) | Preparation of soya milk for bean curd | |
| JPH028694B2 (en) | ||
| JPS6269960A (en) | Production of soya milk | |
| JPS6137076A (en) | Production of soybean milk and bean curd | |
| KR100822165B1 (en) | Method for preparing whole soybean milk and curd | |
| JPS644738B2 (en) | ||
| JPS62294040A (en) | Production of ice cream by using soybean as raw material | |
| KR20050034176A (en) | Process for the preparation of whole soybean milk and curd comprising ultra high-pressure micronization of soybean | |
| US4585665A (en) | Process for preparing pressed tofu | |
| JPS59205957A (en) | Preparation of soya milk | |
| RU2030883C1 (en) | Soya-bean milk production method | |
| JPH0380058A (en) | Production of soybean milk | |
| JPH1084904A (en) | Tofu manufacturing method | |
| JPS62166852A (en) | Treatment of soybean protein | |
| SU1253572A1 (en) | Method of producing soya milk | |
| JPH0583221B2 (en) | ||
| JPS59166048A (en) | Method of making soybean milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091204 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101204 Year of fee payment: 12 |
|
| LAPS | Cancellation because of no payment of annual fees |