JPS6047648A - Preparation of soybean milk - Google Patents

Abstract

PURPOSE:To obtain sterilized soybean milk preservable for a long time, by keeping soybean milk for a given time at a low temperature, maintaining it at three stages with specifying temperature and time, respectively, sterilizing it under heating, so that bacteria to form spores resulting from soybeans are completely destroyed. CONSTITUTION:Soybean milk prepared by a conventional procedure, having usually 6.6pH, and 10.5 Brix dextrose equivalent measured by a saccharimeter is kept at <=10 deg.C for >=10hr, preferably at 5 deg.C for 17hr. The soybean milk is then maintained at 70-80 deg.C for 10-20min, especially at 80 deg.C for 10min, cooled, kept at 30-45 deg.C for 20-80min, especially at 37 deg.C for 30min, and further kept at 80- 90 deg.C for 1-10min. The soybean milk thus treated is heated by a method equal to sterilization of milk under heating, namely, sterilization by ultrahigh-temperature heating, usually heated at 120-150 deg.C for 1- several seconds. The soybean milk sterilized under heating is cooled, and sterly packed into a container, to give a sterilized soybean milk product preservable for a long time.

Description

【発明の詳細な説明】 本発明は、大豆に由来する芽胞を形成する細菌（以下芽
胞菌と記載する）を完全に死滅させた滅菌豆乳の製造法
に係るものであり、特に長期間採乳の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sterilized soy milk that completely kills spore-forming bacteria derived from soybeans (hereinafter referred to as spore bacteria). Concerning the manufacturing method.

〔−技術の背景及び先行技術〕[-Technical background and prior art]

滅菌豆乳又は長期保存可能な豆腐を製造する場合、豆乳
中の大豆に由来する芽胞菌を完全に死滅させることが不
可欠である。When producing sterilized soymilk or long-term shelf-stable tofu, it is essential to completely kill the spore-producing bacteria derived from soybeans in soymilk.

従来、豆乳の芽胞菌を死滅させる技術として楠梗の方法
が知られているが、化学薬品等を使用せずに加熱のみに
よる方法としては、特開昭５１−２２８４５号公報、臂
開昭５１−４４６６３号公報及び特開昭５２−１４８６
４７号公報がある。Kusunoki's method is conventionally known as a technique for killing spore bacteria in soymilk, but methods using only heating without using chemicals are disclosed in Japanese Patent Application Laid-Open No. 51-22845 and Kaisho 51. Publication No.-44663 and JP-A-52-1486
There is a publication No. 47.

前二者は豆腐の製造方法に関する発明であり、その一部
の工程としてご又は豆乳を１１５°〜１６０°Ｃで２秒
〜５分間加熱し、２００〜４０℃で２〜３０時間保持す
ることを開示している。後者は豆ツしのｍ造において常
法により調製した豆乳を約６０℃に急冷し、８０°〜１
００℃で１分１＝Ｊ以上加熱し、２０°〜４０℃で０〜
１８時間保持し、８００〜１００℃で１分間以上加熱す
ることを開示している。しかしながらこれらの発明に開
示されているいため、後述する試験結果から明らかなよ
うに芽胞菌を完全に死滅させ得ない。The former two are inventions related to tofu manufacturing methods, and part of the process involves heating soybean milk at 115° to 160°C for 2 seconds to 5 minutes and holding it at 200 to 40°C for 2 to 30 hours. is disclosed. The latter is made by rapidly cooling soymilk prepared in a conventional manner to about 60°C, and then heating it at 80° to 1
Heating at 00°C for 1 minute 1 = J or more, heating at 20° to 40°C from 0 to
It discloses holding for 18 hours and heating at 800 to 100°C for 1 minute or more. However, as disclosed in these inventions, it is not possible to completely kill spore-forming bacteria, as is clear from the test results described below.

更に本発明者らの一部が先に特許を収得した特許第１０
４８８０８号及び特許第１０７９７９０号の工程の一行
１ｓに採用されている方法がある。これらの方法は、「
豆乳を７００〜８５℃の温度で１０〜２０分間加熱し、
のちろ００〜４５°Ｃの温度で２０〜８０分間保持する
工程とこの処理を経た豆乳を８００〜９０℃の温度で１
〜１０分間保持し、のち１２２°〜１２８°Ｃの温良で
１〜４秒間加熱する工程」（以下これらの工程を滅菌工
程と記載する）とを包含している。Furthermore, Patent No. 10, which some of the present inventors obtained earlier,
There is a method adopted in one line 1s of the process in No. 48808 and Patent No. 1079790. These methods are
Heat soy milk at a temperature of 700 to 85 degrees Celsius for 10 to 20 minutes,
After that, the soy milk that has gone through this process is held at a temperature of 00 to 45 degrees Celsius for 20 to 80 minutes and then heated to a temperature of 800 to 90 degrees Celsius.
10 minutes, and then heating at a temperature of 122° to 128°C for 1 to 4 seconds (hereinafter, these steps are referred to as sterilization steps).

ＥｊｉＪ記狩許取得後、本発明者らはこれらの特許に包
含されている前記の滅菌工程により種々の芽胞菌につい
て試験を行なった。即ち豆乳に柿々の芽１１Ｗ菌を添加
し、前記の滅菌工程により処理し、芽胞菌の生残を試験
した。その結果芽ｊ括菌の柚用によっては前記μｌ工程
で完全に死滅しないことが判明した。もつともその芽胞
菌が豆乳中に必ずしも存在するとは限らないので、前記
滅菌工程は商業的滅菌として充分であるが、本発明者ら
ＯＪ史に完全な豆乳の滅菌処理について＋１１１究を４
１にシた。After obtaining the EjiJ patent, the present inventors conducted tests on various spore-forming bacteria using the above-described sterilization process covered in these patents. That is, the persimmon bud 11W bacteria was added to soybean milk, which was then treated through the sterilization process described above, and the survival of the spore bacteria was tested. As a result, it was found that some types of bud fungi were not completely killed in the μl step. Since the spore bacteria are not necessarily present in soy milk, the above sterilization process is sufficient for commercial sterilization.
It was set to 1.

その結果、本発明者らは１０℃以下の低温に長時間豆乳
を保持することが芽胞菌の完全な成田に有効であること
を発見し、本発明を完成した。As a result, the present inventors discovered that keeping soymilk at a low temperature of 10° C. or lower for a long period of time is effective in eliminating all spore bacteria, and completed the present invention.

〔発明の目的及び発明の要約〕[Object of the invention and summary of the invention]

本発明の目的は、芽胞菌をほぼ完全に死滅させた豆乳の
製造法を提供することにある。An object of the present invention is to provide a method for producing soymilk in which spore-forming bacteria are almost completely killed.

本発明の他の目的は、長時間保存し得る豆乳を提供する
ことにある。Another object of the present invention is to provide soymilk that can be stored for a long time.

更に本発明の他の目的は、長期１ｕ１保イーｆ　Ｌ得る
豆腐の製造にも使用できる滅菌され７こ豆乳を提供する
ことにある。Still another object of the present invention is to provide sterilized soybean milk that can be used for the production of tofu that has a long shelf life of 1 μl.

本発明は、豆乳を１０℃以下の温度で少なくとも１０時
＋＝＋保持し、７０°〜８０℃で１０〜２Ｕ分間保持し
、ろ００〜４５℃で２０〜８０分間保何し、更に８０°
〜９０℃で１〜１０分間保」、Ｔし、伏いで加熱滅菌す
ることを特徴とする滅菌されたり乳の製造法である。In the present invention, soymilk is kept at a temperature of 10°C or lower for at least 10 hours, held at 70° to 80°C for 10 to 2 U minutes, filtered at 00 to 45°C for 20 to 80 minutes, and further maintained at 80°C for 20 to 80 minutes. °
This is a method for producing sterilized milk, which is characterized by holding at ~90°C for 1 to 10 minutes, then boiling and sterilizing by heating.

〔発明の詳細な説明〕[Detailed description of the invention]

本発明の方法に使用する豆乳は、常法により次のように
して調製される。水で洗浄した丸大豆を流水中で５℃１
６時間浸漬し、水切り後吸水大豆の約１．９倍量の水を
加え、グラインダー等で磨砕し、１００℃で４分間蒸煮
し、不溶物を濾別し豆乳を得る。このようにして調製さ
れた豆乳は、通常ｐＨ６，６、楯没計で測定したブリッ
クス糖度が１０．５である。以上のようにして調製され
た豆乳をｉｏ’ｃ以下の湿度で少なくとも１０時間、望
ましくは５℃で１７時間、保持する。この１０℃以下の
低温で長時間保持する工程が成因豆乳を製造するために
極めて重要である。The soybean milk used in the method of the present invention is prepared by a conventional method as follows. Wash whole soybeans with water and place them in running water at 5°C.
After soaking for 6 hours and draining, add about 1.9 times the amount of water to the absorbed soybeans, grind with a grinder, etc., steam at 100°C for 4 minutes, and filter out insoluble matter to obtain soy milk. The soymilk thus prepared usually has a pH of 6.6 and a Brix sugar content of 10.5 as measured by a shield meter. The soymilk prepared as described above is maintained at a humidity below io'c for at least 10 hours, preferably at 5° C. for 17 hours. This step of holding the soybean at a low temperature of 10° C. or lower for a long time is extremely important for producing soybean milk.

次いで豆乳を７００〜８０℃のＩＭ良で１０〜２０分間
、望ましくは８０℃で１０分間、保持し、冷却してろ０
０〜４５℃の温度で２０〜８０分旧」、望ましくは６７
℃で６０分［…、保持し、更に８００〜９０℃で１〜１
０分１ｉ１保持する。尚これらの保持温度及び保持時間
の範凸については本発明者らの一部が先きに特許出願し
て特許された特許第１０４８８０８号及び特ｉ！１；第
１０７９７９０号号のり」細萌に詳細に記載されている
。Next, the soy milk is held at 700-80°C for 10-20 minutes, preferably at 80°C for 10 minutes, and then cooled and filtered.
20-80 minutes at a temperature of 0-45℃, preferably 67℃
℃ for 60 minutes [..., held, and further heated at 800 to 90℃ for 1 to 1
Hold 0 minutes 1i1. Regarding these ranges of holding temperature and holding time, some of the present inventors previously filed a patent application and patent No. 1048808 and Special i! 1; No. 1079790 No. 1, No. 1,079,790, "Glue" Hosamoe.

以上のように処理した豆乳を加熱滅菌する。加熱滅菌は
、牛乳の加熱滅菌と同一の方法、即ち超高温加熱滅菌法
、により行なわれ、通常１２０°〜１５０℃で１〜数秒
間加熱される。しかしながら滅菌豆乳を豆腐の製造に使
用する場合には得られる豆腐のカードテンション及び色
調の点から１２２゜〜１２８°Ｃで１〜４秒間加熱する
のが望ましい。The soymilk treated as described above is heat sterilized. Heat sterilization is performed by the same method as for milk sterilization, that is, ultra-high temperature heat sterilization, and is usually heated at 120° to 150°C for 1 to several seconds. However, when sterilized soymilk is used in the production of tofu, it is desirable to heat it at 122° to 128°C for 1 to 4 seconds in view of the curd tension and color tone of the resulting tofu.

加熱滅菌された豆乳は、冷却され、１＋Ｃ菌的に′６器
に充填され、長期保存可能な滅閑豆乳少゛！晶がイ（Ｊ
られる。又加熱滅菌され、冷却された豆乳を、豆腐製造
のための原料として使用することもできる。The heat-sterilized soy milk is cooled and filled into a container with 1+C bacteria to create a small amount of sterilized soy milk that can be stored for a long time! Akira is good (J
It will be done. Heat-sterilized and cooled soymilk can also be used as a raw material for producing tofu.

次に試験例を示し、本発明の方法を史に叶述する。Next, test examples will be shown and the method of the present invention will be explained in detail.

（試験１） この試験は本発明の方法及び従来技術における豆乳の滅
菌効果を比１収する目的で要地された。(Test 1) This test was conducted for the purpose of comparing the sterilization effect of soybean milk with the method of the present invention and the prior art.

１）豆乳の調製 常法により次のようにして豆乳を調製した。米国産大豆
を洗穀機で洗浄し、５℃で１６時聞醍債僧で流水浸漬し
、水切り後吸水大豆の約１１．９倍世の水を加え、グラ
インダーで磨砕し、煮釜で約’Ｉ　［Ｊ　Ｏ’Ｃで３分
間加熱し、絞り機で粕を除き、更にパイグロスクリーン
でみじんケ除去し、豆乳を青だ０このようにして得られ
た豆乳の固形分含量を１０．２％（重量。以下同じ）に
Ｗ１°イ整した。大豆から分離し、バチルス属に属し、
そして強い耐熱性の芽胞をＪビ成する２柚頑の芽胞菌（
以下Ａ株及び３杯と記載する）を、この豆乳ｉ　ｍｌ当
りそれぞれ２　Ｘ　１０６の割合で添加した。1) Preparation of soy milk Soy milk was prepared in the following manner using a conventional method. Wash soybeans produced in the United States in a grain washing machine, soak them in running water at 16:00 at 5℃, add water approximately 11.9 times the age of absorbed soybeans, grind them in a grinder, and boil them in a boiling pot. Heat for about 3 minutes at I The W1° was adjusted to .2% (weight; the same applies hereinafter). It is isolated from soybeans and belongs to the genus Bacillus.
And two yuzu spore bacteria that form strong heat-resistant spores (
(hereinafter referred to as A strain and 3 cups) were added at a ratio of 2 x 106 per ml of this soymilk.

２）豆乳の滅菌 次の■〜■の４樵の方法により上記の豆乳を滅菌した。2) Sterilization of soy milk The above soymilk was sterilized by the following four methods.

■　本発明の方法 上記の豆乳を５℃で１５侍同保持し、のち８００Ｃで１
００分間加熱、６７℃で６０分間保ゴもし、次いで９０
℃で６分間カｌ］熱し、１２２℃で４．；４゜同加熱し
た。■ Method of the present invention The above soymilk was kept at 5℃ for 15 hours, and then heated to 800C for 1 hour.
Heated for 00 minutes, kept at 67℃ for 60 minutes, then heated for 90 minutes.
4. Heat at 122°C for 6 minutes. ; Heated for 4°.

■　鉤許第１０４８８０８号及び特許第１０７９７９０
号の方法 上記の豆乳ｆ：８０℃で１０分＋Ｗ＋保持し、次いでろ
７℃で６０分間保持し、９００Ｇで６分間加熱し、１２
２℃で４秒間加熱した（これらのｇ当許発明の実施例１
と同一の方法）。■ Permit No. 1048808 and Patent No. 1079790
Method No. above soymilk
Heated for 4 seconds at 2°C (Example 1 of the claimed invention)
).

■　特開昭５１−２２８４５号及び特開＋１８５１−４
４６６５号の方法 上記の豆乳を１２０℃でろ分間加熱し、５０℃で６時間
保持した（これらの発明の実施例１と同一の方法）。■ JP-A-51-22845 and JP-A-1851-4
Method of No. 4665 The above soymilk was heated at 120°C for a minute and held at 50°C for 6 hours (same method as Example 1 of these inventions).

■　特開１１８５２−．１４８６４７号の方法上記の豆
乳を６０℃に急冷し、９０°Ｃで５分間加熱し、ろ０℃
に急冷して６１侍同保持し、次いで９０’Ｃで５分間加
熱し、３０℃に急冷した（１次加熱試料）。尚この操作
を反復した試料（２次加熱試料）もＡ製した（この発明
の実施例２と同一の方法）。■ JP 11852-. Method of No. 148647 The above soymilk was rapidly cooled to 60°C, heated at 90°C for 5 minutes, and filtered to 0°C.
The sample was rapidly cooled to 61°C and held at the same temperature, then heated at 90'C for 5 minutes, and rapidly cooled to 30°C (primary heated sample). A sample (secondary heating sample) was also prepared by repeating this operation (the same method as in Example 2 of the present invention).

６）試験方法 ■　芽　が包数 各方法により得られた滅菌豆乳１ｍｌを必要に１ｉｉ５
じて段階希釈し、常法に従い標準寒天培地約２０ｍ１で
混釈し、６７℃の定温器で４８時間培養し、コロニー数
を計測し、希釈倍数を乗じて試料１ｒｔｄＪ′Ａりたｈ
の芽胞数とした。6) Test method ■ Number of packets of buds 1ml of sterilized soymilk obtained by each method is required 1ii5
The mixture was serially diluted, mixed with approximately 20 ml of standard agar medium according to the usual method, cultured in an incubator at 67°C for 48 hours, counted the number of colonies, and multiplied by the dilution factor to obtain 1 rtdJ'A sample.
The number of spores was taken as the number of spores.

■豆乳の色調 各方法により得られた滅菌豆乳を男女各１０名からなる
テストパネルにより肉眼で色調を試験した。そして滅菌
前の豆乳と比軟駿て１６名以上のパネラ−が「色調に差
なし」と判定した場合は「良」、１１名以上のパネラ−
が「色調に差あり」と判定した場合は「不良」、それ以
外の場合は「司」と表示した。なお、峙〕（的な色調の
変化が認められた場合はその旨記載させ、半数以上のパ
ネラ−が記載した特異的な色調の変化を表示した。■Color of soymilk Sterilized soymilk obtained by each method was visually tested for color by a test panel consisting of 10 men and 10 men. If a panel of 16 or more judges that there is "no difference in color tone" between the soymilk before sterilization and the soybean milk before sterilization, it is considered "good" and a panel of 11 or more judges.
If it was determined that there was a "difference in color tone," it was labeled as "Poor," otherwise, it was labeled as "Tsukasa." In addition, if a specific change in color tone was observed, that fact was noted, and the specific color change described by more than half of the panelists was displayed.

■豆乳の風味 各方法により借られた滅菌豆乳を男女各１０名からなる
テストパネルで官能的に風味を試験した。そして滅國前
の豆乳と比較して１６名以上のパネラ−が「風味に差な
し」と判定した場合は「良」、１１名以上のパネラ−が
「風味に差あり」と判定した場合は「不良」、そＡ１以
外の場合は「可」と表示した。なお摘異的な風味の変化
が認められた場合はその旨記載さセ、半数以上のパネラ
−が記載した特異的な風１味の変化を表示した。■ Flavor of Soy Milk Sterilized soy milk obtained by each method was sensory tested for flavor by a test panel consisting of 10 men and 10 men. If 16 or more panelists found that there was no difference in flavor compared to the soymilk produced before the production of soybeans, it would be rated "good," and if 11 or more panelists found that there was a difference in flavor, it would be rated "good."``Poor'' was displayed, and cases other than A1 were displayed as ``Acceptable.'' In addition, if a specific flavor change was observed, that fact was noted, and the specific flavor change described by more than half of the panelists was displayed.

４）試験結果 結果は第１表に示すとおりであった。4) Test results The results were as shown in Table 1.

第１表からψｌらかなように、この試験では強い耐熱性
の芽胞を形成する菌株を使用したため、■の方法により
得られた試料では試料中に多数の芽胞が残存し、望まし
い滅菌方法ではないことが判明した。■の方法により得
られた試料では試料中に芽胞の残存は認められなかった
が、過酷な滅菌条件のため豆乳が褐変化し、かつ加熱臭
が認められ、この方法による滅菌では豆乳の商品価値が
低下することが判明した。■の方法により得られた試料
では、特に耐熱性の強い芽胞菌を使用したこともあって
、わずかに芽胞が残存していたが、得られた豆乳には何
らの悪影響も認められなかった。As is clear from Table 1, in this test, a strain that forms strong heat-resistant spores was used, so in the sample obtained by method (■), a large number of spores remained in the sample, which is not a desirable sterilization method. It has been found. Although no residual spores were observed in the sample obtained by method ①, due to the harsh sterilization conditions, the soymilk turned brown and a heated odor was observed. It was found that it decreased. In the sample obtained by method (2), a small amount of spores remained due to the use of particularly heat-resistant spore bacteria, but no adverse effects were observed in the resulting soymilk.

一方■の本発明の方法により得られた試料では、芽胞菌
がほぼ完全に死滅し、しかも豆乳の色調及び風味が極め
て良好であった。従って本発明の方法において豆乳を低
温で長時間保持することが、耐熱性の強い芽胞を形成す
る細菌の欲…に極めて有効であることが判明した。On the other hand, in the sample obtained by the method of the present invention (2), the spore-forming bacteria were almost completely killed, and the color and flavor of the soymilk were very good. Therefore, it has been found that holding soymilk at low temperatures for a long period of time in the method of the present invention is extremely effective in suppressing the appetite of bacteria that form highly heat-resistant spores.

以上の結果から本発明の方法によって従来の方法よりも
長期間の保存が可能であって、かっ色Ｗ・１及び風味の
良好な成因豆乳を製造し得ることは明らかである。From the above results, it is clear that the method of the present invention can be stored for a longer period of time than the conventional method, and can produce soybean milk with a brown color W.1 and good flavor.

（試験２） この試験は本発明の方法における低温、長時間の保持条
件を決定するために行なわれた。(Test 2) This test was conducted to determine the low temperature and long-term holding conditions in the method of the present invention.

豆乳の保持温度を５°、１００及び１５℃、各温度にお
ける保持時間を５．１０．１５及び２０時間とした以外
は前記試験１の■と同一の方法により合計１２樵頑の試
料を調製した。そして各試料中の芽胞数を前記試験１と
同一の方法で測定し、保持ｈ・最良及び保持時間による
滅１國効果を試験した。A total of 12 woodcutter samples were prepared in the same manner as in Test 1 above, except that the soymilk holding temperature was 5°, 100, and 15°C, and the holding time at each temperature was 5.10.15 and 20 hours. . Then, the number of spores in each sample was measured in the same manner as in Test 1, and the retention h/best and the sterilization effect depending on the retention time were tested.

尚１ｊｉＪ記Ｉｌにおいて（ｒＡ　ｍされた豆乳の色調
及び風味が良好であることが判明したので、この試験に
おいては滅菌された豆乳の色？Ａ及び風味については試
験を行なわなかった。In addition, in this test, the color and flavor of sterilized soymilk were not tested because it was found that the color and flavor of sterilized soymilk was good.

結果は第２表に示すとおりであった。The results were as shown in Table 2.

第　２　表 の芽胞故葡示す。Table 2 The spores of late grapes are shown.

第２表から明らかなように、芽１剋を完全にりし滅させ
るためには５〜１５℃の編曳で少なくとも１９時間保持
する必要がある。しかしながら保］ｑ温度を１５℃とす
るときは、保持中に豆乳か変敗するおそれがあるので、
保持温度は１０°Ｃ以下とするのが望ましい。As is clear from Table 2, in order to completely destroy one bud, it is necessary to maintain the knitting at 5 to 15° C. for at least 19 hours. However, when the temperature is set to 15℃, there is a risk that the soymilk will deteriorate during the holding process.
It is desirable that the holding temperature is 10°C or less.

冥施例１ 米国産大豆２袋（１１８ｋｌ？）を洗穀し、ｉｏ。Meditation example 1 Two bags of American soybeans (118kl?) were washed and io.

ｐｐｍのＩＡ　１１０次亜堰紫哉す）　ＩＪウム水溶液
に６０分同役漬して殺菌し、ｉｏ’ｃで１６時間流水中
で浸漬し、のち約５２０に９の水とともにＭ　Ｋｉｔ的
に磨砕し、秋いて煮釜て１００’Ｃ，４分間加熱し、絞
り機で粕を除いて約６００ｋｇの豆乳を装造した。豆乳
の固形分含量は１０．５％であった。この豆乳を１０°
Ｃて１０時１目」低温保持し、のち８０℃で１０分ｌｈ
ｉ　ｍ　ｍし、さらに３７℃でろ口分間保持した。sterilized by soaking in IJum aqueous solution for 60 minutes, soaking in running water for 16 hours using IO'C, and then polishing with M Kit with approximately 520 to 9 water. The soybean was crushed, boiled, heated at 100'C for 4 minutes, and the lees were removed using a squeezing machine to make approximately 600 kg of soymilk. The solids content of the soymilk was 10.5%. 10 degrees of this soy milk
℃ 10:01'' kept at low temperature, then heated to 80℃ for 10 minutes
im m and further held at 37°C for a minute.

このように、処理した豆乳をさらに９０℃で６分１１１
」保持し、次に７０レート型加熱殺菌’ｔＥａ　（ＡＰ
Ｖ社製、ＵＨＴ殺爾機Ｒ−５０）により、１２６℃で２
秒間加熱し、室温に冷却し、のち無菌タンクに貯乳した
。次にこの豆乳を日本テトラパック株式会社製アセフ０
チックブリック光填様（ＡＢ−６００）ヲ使用して直ぢ
に無菌のろＯＱ　ｍ１４ｇ　（ｉ方体容器を成形しなが
ら無菌充填して密封し、テトラデリック容器入り凋ζ囚
豆乳（３０ｏ＆　）１８００＋向を得た。In this way, the treated soymilk was further heated at 90°C for 6 minutes.
' and then 70 rate heat sterilization'tEa (AP
2 at 126℃ using UHT Killer R-50 manufactured by V Company.
The milk was heated for seconds, cooled to room temperature, and then stored in a sterile tank. Next, this soy milk was mixed with Asef 0 manufactured by Tetra Pak Japan Co., Ltd.
Using Chic Brick Hikari Filling Type (AB-600), directly aseptically fill OQ m14g (while forming an i-cuboid container and sealing it, and then fill it with sterile soybean milk in a tetraderic container (30o&) 1800+ I got direction.

この容器入り滅菌豆乳は室温で２か月間保存した後、試
験１と同一の方法による試験の結果、細菌が検出されず
、かつ色調及び風味とも艮好な製品であった。After storing this packaged sterilized soymilk at room temperature for two months, a test using the same method as in Test 1 revealed that no bacteria were detected and the product had good color and flavor.

実施例２ 米国産大豆１袋（５９ｋｇ）を２０’Ｃで１０１ｊ、）
間流水ｖ漬し、影潤させ、のち約−２６０ｋｇの水とと
もに連続的に磨砕し、つづいて煮釜で約１００℃６分間
加熱し、絞り磯で粕を除いて約５００　ｋｇの豆乳を製
造した。豆乳の固形分含量は１０．４％であった。この
豆乳を５°Ｃで１５１１：Ｊ間低温保持し、のち７０℃
で２０分間保持し、さらに４０℃で２０分間保持した。Example 2 1 bag (59 kg) of US-produced soybeans at 20'C.
Soybean milk was soaked in running water to moisten it, then ground continuously with about -260 kg of water, heated in a boiling pot at 100°C for 6 minutes, and squeezed with a rock to remove the lees, yielding about 500 kg of soymilk. Manufactured. The solid content of soy milk was 10.4%. This soy milk was kept at a low temperature of 5°C for 1511:J, and then 70°C.
The temperature was maintained at 40° C. for 20 minutes, and the temperature was further maintained at 40° C. for 20 minutes.

このように処理した豆乳を、さらに９０℃で６分間保持
し、次いでフ０レート式％式％） により１２２℃で４秒１−」加熱し、室温に冷ノｄＪシ
た後、無菌タンクに貯乳した。次にこの豆乳を１」本テ
トラパック株式会社製アセシティツクデリック充填機（
ＡＢ　−３００）　を使用して直ちに無菌のろＯＱｍｌ
谷直方体容器を成形しながら無菌充填して密封し、テト
ラブリック入り無菌豆乳１００１９００１回を得た。こ
の容器入り滅菌豆乳は、室温で２か月間保イ芋した後試
験１と同一の方法による試験の結果、細菌は検出されず
、かつ色調及び風味とも良好な製品であった。The soymilk thus treated was further held at 90°C for 6 minutes, then heated at 122°C for 4 seconds using a flat rate formula (% formula), cooled to room temperature, and then transferred to a sterile tank. I stored milk. Next, fill this soymilk with 1" acetic acid filling machine manufactured by Tetra Pak Co., Ltd. (
Immediately remove OQml from a sterile filter using AB-300).
A rectangular parallelepiped container was aseptically filled and sealed while being molded to obtain 10019001 times of aseptic soymilk containing tetrabrik. This packaged sterilized soymilk was kept at room temperature for 2 months and then tested using the same method as Test 1. As a result, no bacteria were detected and the product had good color and flavor.

実施例ろ ′ｌ！：施例１と同様な処理をして得た固形分含量１０
．４％の豆乳的１８［］０ｋｉ９を８℃で１６時間低温
保持し、のち７５℃で１５分間保持し、次いで６５℃で
４０分ＩＭＩ保持した。このように処理した豆乳を８５
℃で５分間保持し、次いでフ０レート式％式％） により、１２７°Ｃで２秒間加熱し、室温に冷却し、の
ち無菌タンクに送った。該豆乳１８００　ｋｇを１７．
８２６／分の流速でアセブチイックデリック充填ｄＡＢ
−ろＯＯへ移送するパイプラインに送り込み、このパイ
グライン中を流れる滅菌豆乳にあらかじめミリポアフィ
ルタ−で除閉したグルコノデルタラクトン４．９５ｋｇ
を含む無−の凝固Ｉ！ｉ１１故１９．８　（１’ｆ：　
０．１８１１　／　分（”加ｍテ４綬Ｂ’ＪＫｆｆ１ｍ
ボングにより頗加し、パイグライン中で両液を混合した
。次いで該混合静を日本テトラパック株式会社製アセブ
チツク・プリツクシｆ、４機（ＡＢ−３００）を使用し
て直ちに無菌の５００　ｍｌ容１１↓ノｊ体谷藩を成形
しながら無菌充填し、密封した。容？Ｓの用紙は上層か
らポリエチレン層、紙の層、ポリエチレン層、アルミ箔
層、そして２層のポリエチレン層の順序でラミネートし
た積層溝」貴のものを使用した。この用紙は下層が内面
となるようロール状に巷き取られており、この下層が容
器の内面となるよう成形される。豆乳をブＧ填した該容
器をかご詰めし、８５℃の凝固偶に移し、ろＵ公国」加
熱し、密封容器中の豆乳を凝固させ、のち室温に放置し
、テトラデリック容器入り無菌豆騙（３００＆）５６０
０個を得た。このテトラデリック容器入り定したカード
テンションが６５．９であり、かつ食味良好な製品であ
った。Example! : Solid content 10 obtained by the same treatment as Example 1
．． 4% soymilk 18[]0ki9 was kept at low temperature at 8°C for 16 hours, then at 75°C for 15 minutes, and then at 65°C for 40 minutes at IMI. The soy milk processed in this way is 85
℃ for 5 minutes, then heated for 2 seconds at 127° C., cooled to room temperature, and then transferred to a sterile tank. 17. 1800 kg of the soy milk.
Acebutic derrick filling dAB at a flow rate of 826/min
- 4.95 kg of glucono delta-lactone is sent to the pipeline to be transferred to RoOO, and the sterilized soymilk flowing through this pipe line is previously removed with a Millipore filter.
Coagulation of nothing containing I! i11 so 19.8 (1'f:
0.1811/min
It was added using a bong, and both solutions were mixed in a pipe line. Next, the mixed solution was immediately filled aseptically into a sterile 500 ml container while molding it using a sterile 500 ml container (AB-300) manufactured by Tetra Pak Japan Co., Ltd., and sealed. . Yong? The paper S used was a laminated groove layer laminated in the following order from the top: a polyethylene layer, a paper layer, a polyethylene layer, an aluminum foil layer, and two polyethylene layers. This paper is rolled into a roll so that the lower layer becomes the inner surface, and is formed so that the lower layer becomes the inner surface of the container. The container filled with soymilk was packed in a basket, transferred to a coagulation container at 85°C, heated to coagulate the soymilk in the sealed container, and then left at room temperature to form a sterile soybean container in a tetraderic container. (300&)560
Obtained 0 pieces. The curd tension in this tetraderic container was 65.9, and the product had good taste.

〔発明の効果〕〔Effect of the invention〕

本発明によって奏せられる効果は欣のとおりである。 The effects achieved by the present invention are as described below.

ｆｉｌ実質的に完全に滅菌された豆乳がイＵられるので
、豆乳を室温で長期間保存することができる。Since the soymilk is essentially completely sterilized, the soymilk can be stored at room temperature for a long period of time.

（２）過剰な）ＪＯ熱を行なわないので、滅菌された豆
乳の色調及び風味が良好である。(2) Since excessive JO heating is not performed, the sterilized soymilk has a good color tone and flavor.

（３）　ｈ＋ａ　ｍ的な豆腐の製汝に使用することがで
きる笑質的に完全に滅菌された豆乳が得られる。(3) Completely sterilized soybean milk is obtained which can be used for making tofu in a standard manner.

特許出願人　長　澤　太　部 同　綴永乳業株式会社 代理人弁理士　１）　代　魚　沼Patent applicant: Taobe Nagazawa Tsuzunaga Milk Industry Co., Ltd. Representative Patent Attorney 1) Uo Numa

Claims (3)

【特許請求の範囲】[Claims] （１）豆乳を１０℃以下の温度で少なくとも１０時間保
持し、７０’〜８０’Ｃで１０〜２０分間保持し、３０
’〜４５℃で２０〜８０分間保持し、更に８０°〜９０
℃で１〜１０分間保持し、次いで加熱滅菌することを特
徴とする滅菌された豆乳の製造法。(1) Hold soy milk at a temperature below 10°C for at least 10 hours, hold at 70'-80'C for 10-20 minutes,
'Hold at ~45°C for 20-80 minutes, then further hold at 80°-90°C.
A method for producing sterilized soymilk, which comprises holding at a temperature of 1 to 10 minutes and then heat sterilizing. （２）豆乳を５℃で１７時間保持し、８０℃で１０分間
保持し、６７℃で６０分間保持し、更に８５℃で６分間
保持することを特徴とする特許請求の範囲第１項に記載
の製造法。(2) According to claim 1, the soy milk is held at 5°C for 17 hours, 80°C for 10 minutes, 67°C for 60 minutes, and further held at 85°C for 6 minutes. Manufacturing method described. （３）加熱滅菌が１２２°〜１２８°Ｃで１〜４秒間行
なわれることを特徴とする特許請求の範囲第１項又は第
２項に記載の製造法。(3) The manufacturing method according to claim 1 or 2, wherein heat sterilization is performed at 122° to 128°C for 1 to 4 seconds.