JPS63192356A - Heat-treatment of soya milk - Google Patents
Heat-treatment of soya milkInfo
- Publication number
- JPS63192356A JPS63192356A JP62021808A JP2180887A JPS63192356A JP S63192356 A JPS63192356 A JP S63192356A JP 62021808 A JP62021808 A JP 62021808A JP 2180887 A JP2180887 A JP 2180887A JP S63192356 A JPS63192356 A JP S63192356A
- Authority
- JP
- Japan
- Prior art keywords
- heat
- soya milk
- soymilk
- salt
- fumaric acid
- 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 33
- 238000010438 heat treatment Methods 0.000 title abstract description 15
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims abstract description 15
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000001530 fumaric acid Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 12
- 244000068988 Glycine max Species 0.000 description 12
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- -1 polyethylene Polymers 0.000 description 3
- 239000001744 Sodium fumarate Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229940005573 sodium fumarate Drugs 0.000 description 2
- 235000019294 sodium fumarate Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229940050411 fumarate Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000463 material Substances 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
- 239000011259 mixed solution Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000005406 washing Methods 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〉
本発明は新規な豆乳の加熱処理法に関するものであり、
その目的どするところは加熱処理によって生ずる加熱臭
の生成を抑制し、風味の優れた豆乳を得るところにある
。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a novel method for heat treatment of soymilk,
The purpose of this is to suppress the generation of heated odor caused by heat treatment and to obtain soymilk with excellent flavor.
〈従来の技術〉
缶詰食品をはじめとするロングライフ食品は、最近のレ
トルト技術の向上と相俟って、その種類も増大の一途を
たどっている。<Conventional Technology> The variety of long-life foods such as canned foods is increasing due to recent improvements in retort technology.
ロングライフ飲食品は多くの場合その製造過程で加熱殺
菌処理が行なわれるが、この処理が食品の風味に影響を
及ぼしており、大豆を原料とする豆腐や豆乳飲料も例外
ではない。Long-life food and drink products are often heat sterilized during the manufacturing process, and this process affects the flavor of the food, and tofu and soy milk drinks made from soybeans are no exception.
〈発明が解決しようとする問題点〉
大豆特有の青臭みはりポキシダーゼの働きによるものと
され、これの生成を抑制するため熱湯で磨砕をしたり、
あるいは無酸素雰囲気下で磨砕したりする方法が提案さ
れている。<Problems to be solved by the invention> It is said that the characteristic grassy odor of soybeans is caused by the action of poxidase, and in order to suppress the production of soybeans, grinding with boiling water,
Alternatively, a method of grinding in an oxygen-free atmosphere has been proposed.
しかしながら、この様な方法で調製された豆乳もロング
ライフのための加熱量の増大に伴い新たな臭い（加熱臭
）が生成し、これの対策が急がれている。そして、この
加熱臭は豆乳飲料に限らずレトルト豆腐や無菌充填豆腐
にも生じる問題でもある。However, soybean milk prepared by such a method also generates a new odor (heated odor) as the amount of heating increases to ensure a long life, and countermeasures are urgently needed. This heated odor is a problem that occurs not only in soy milk beverages but also in retort tofu and aseptically packed tofu.
く問題点を解決するための手段〉
本発明者等は豆乳の加熱臭の問題について種々検討した
ところ、予め豆乳にフマール酸又はその塩を添加したの
ち加熱殺菌処理すれば、加熱臭が抑えられるという知見
を得た。Means for Solving the Problems> The present inventors conducted various studies on the problem of the heated odor of soymilk, and found that the heated odor can be suppressed by adding fumaric acid or its salt to soymilk in advance and then heat-sterilizing it. I got this knowledge.
本発明は、この様な知見に基づいて成されたものであっ
て、以下に本発明を具体的に詳述する。The present invention has been made based on such knowledge, and will be specifically described in detail below.
本発明において用いられる豆乳は通常の豆腐用豆乳ある
いはレトルト用に調製された例えば特開昭６０−１４９
３５４号に開示された方法による豆乳等を用いることが
できる。このような豆乳に有機酸であるフマール酸又は
その塩を添加する。The soymilk used in the present invention is a regular soymilk for tofu or a soymilk prepared for retort use, such as JP-A-60-149
Soy milk, etc. produced by the method disclosed in No. 354 can be used. Fumaric acid or its salt, which is an organic acid, is added to such soymilk.
添加する時期は加熱殺菌処理前であれば、いつでも良い
。添加量は０．０２〜０．３０％好ましくは０．０５〜
０．１５％であり、あらかじめ少量の水に溶解し、必要
に応じ炭酸水素ナトリウム等でｐＨを調整（６，５〜７
．０）して添加するのが好適である。It can be added at any time before heat sterilization. The amount added is 0.02~0.30%, preferably 0.05~
0.15%, dissolved in a small amount of water in advance, and adjusted the pH with sodium hydrogen carbonate, etc. (6.5-7
．． 0) is preferably added.
こうしてフマール酸もしくはその塩を添加した豆乳は公
知の滅菌機例えばプレート型、あるいは蒸気による直接
加熱型を用いて加熱処理するか、もしくはレトルト食品
に通常用いられるポリエチレン、ポリプロピレン、ポリ
塩化ビニリデン等の樹脂を用いた耐熱性の容器等に充填
密封しレトルト処理する。The soymilk to which fumaric acid or its salt has been added may be heat-treated using a known sterilizer, such as a plate type or a direct heating type using steam, or a resin such as polyethylene, polypropylene, polyvinylidene chloride, etc. commonly used for retort food. Fill it in a heat-resistant container, etc., and retort it.
レトルト処理は通常の方法でよく、例えば１１５”Ｃ，
３５分で公知のレトルト殺菌機を用いることができる。The retort treatment may be carried out by a conventional method, for example, 115"C,
A known retort sterilizer can be used in 35 minutes.
〈発明の効果〉
このように加熱処理して得られた豆乳は加熱臭の抑制さ
れた良好な豆乳であり、本発明方法は工業的に非常に価
値ある発明である。<Effects of the Invention> The soymilk obtained by heat treatment in this manner is good soymilk with suppressed heating odor, and the method of the present invention is an invention of great industrial value.
以下の実験例で本発明の詳細な説明する。The present invention will be explained in detail in the following experimental examples.
実験例１
丸大豆を１晩浸漬し得られた浸漬大豆をジャケット付き
のホモジナイザー（ユニバーサルホモジナイザー、日本
精機■）を用い、４倍量の水で磨砕した。得られた呉を
９５°Ｃ，２分間加熱し、６５°Ｃに冷却、１００メツ
シエ篩で濾過して豆乳を得た。Experimental Example 1 Soaked soybeans obtained by soaking whole soybeans overnight were ground with four times the amount of water using a jacketed homogenizer (Universal Homogenizer, Nippon Seiki ■). The obtained soybean paste was heated at 95°C for 2 minutes, cooled to 65°C, and filtered through a 100 Messier sieve to obtain soymilk.
この豆乳の蛋白濃度を５．０％に調整し、これに第１表
に示す４種の有機酸塩を０．０５ ｍｏｌ添加し、レト
ルト用アルミパウチに分注、シールしたのち、１２０″
Ｃ，３０分間の加熱殺菌処理し加熱臭抑制の効果の有無
について調べた。The protein concentration of this soymilk was adjusted to 5.0%, 0.05 mol of the four types of organic acid salts shown in Table 1 was added to it, and the mixture was dispensed into an aluminum retort pouch and sealed.
C. Heat sterilization treatment was performed for 30 minutes and the effectiveness of heating odor suppression was investigated.
第 １ 表
楽士 ：加熱臭がほとんど感じられない＋ ；加熱
臭が感じられる
＋＋：加熱臭が強く感じられる
＋＋＋：加熱臭が非常に強く感じられる第１表から明ら
かな様に加熱臭の抑制効果はフマール酸塩だけに顕著に
現われた。このようにして作った豆乳は、加熱臭は抑制
したが味や色へは何の変化も与えず非常に良好なもので
あった。Table 1 Musician: Hardly any heating odor + ; Heating odor is felt ++: Heating odor is felt strongly +++: Heating odor is felt very strongly As is clear from Table 1, heating odor suppression effect was significant only for fumarate. The soymilk produced in this manner had a suppressed heating odor but was very good with no change in taste or color.
以下に実施例を示す。Examples are shown below.
〈実施例〉
実施例１
丸大豆５ ｋｇを水洗後２０１の水道水に１６時間浸漬
し、浸漬水を除去した後８０℃の熱水２０１を注加しな
がら横型磨砕機で磨砕して呉を得た。これを１５０１の
煮釜に入れ、ジャケットにｌ 、Ｏｋｇ／ ｃｔｌ
’の飽和水蒸気を吹き込み９８°Ｃで５分間の加熱
を □行なった。<Example> Example 1 After washing 5 kg of whole soybeans, they were soaked in 201 tap water for 16 hours, and after removing the soaking water, they were ground in a horizontal grinder while pouring 80°C hot water 201. I got it. Put this in a boiling pot of 1501, put it in a jacket, Okg/ctl
' saturated steam was blown in and heated at 98°C for 5 minutes.
これを濾布で濾過して、おからを分離し、得られた豆乳
を冷却し、この豆乳にフマール酸ナトリウムを少量の水
に溶かしＮａＨＣＯ３でｐＨ７，０に中和した後、豆乳
に対し０．１％になるよう添加混合した。Filter this with a filter cloth to separate the okara, cool the obtained soymilk, dissolve sodium fumarate in a small amount of water and neutralize it to pH 7.0 with NaHCO3, and then They were added and mixed to a concentration of .1%.
この豆乳を耐熱性容器（ラミコンカップ、東缶興業に、
に、 ）に充填後密封し、レトルト殺菌機（日板製作所
、ＲＣ８４０ＲＴＧ ）を用いて１１５°Ｃ１３２分の
加圧加熱殺菌し、レトルト豆乳を得た。Store this soy milk in a heat-resistant container (Ramicon cup, Tokan Kogyo).
After filling in a container, the soybean was sealed and sterilized by pressure and heat at 115°C for 132 minutes using a retort sterilizer (Nichiita Seisakusho, RC840RTG) to obtain retort soymilk.
得られた豆乳は香り、味のよい豆乳であり、２ケ月保存
後も何らの変化も見られなかった。The obtained soymilk had a good aroma and taste, and no change was observed even after storage for 2 months.
実施例２
脱皮大豆１０ｋｇを４０１の水道水に１６時間浸漬し、
浸漬水を除去した後８０°Ｃの熱水４０１を圧加しつつ
磨砕機で磨砕した。Example 2 10 kg of dehulled soybeans were soaked in 401 tap water for 16 hours,
After removing the immersion water, it was ground using a grinder while pressurizing hot water 401 at 80°C.
磨砕後直ちに磨砕機排出パイプに設けた蒸気管より生呉
中に蒸気を吹き込んで呉を１００°Ｃに加熱し、３０秒
保持したのち８０°Ｃに冷却、１００メツシユの篩を有
する加圧型濾過機で濾過したのち直ちに減圧タンク内で
脱気冷却し、豆乳を得た。Immediately after grinding, steam is blown into the raw soybean through the steam pipe installed in the attritor discharge pipe to heat the soybean to 100°C, hold it for 30 seconds, and then cool it to 80°C. A pressurized type with a 100-mesh sieve. After filtering with a filter, the mixture was immediately degassed and cooled in a vacuum tank to obtain soymilk.
この豆乳にフマール酸ナトリウムを少量の水に溶かしＮ
ａＨＣＯ３でｐＨ７，０に中和後、豆乳に対し０．１％
になるように添加混合した。Dissolve sodium fumarate in a small amount of water and add N to this soy milk.
After neutralizing to pH 7.0 with aHCO3, 0.1% to soy milk
Add and mix so that
この混合溶液を高圧ホモジナイザー（マントンゴーリン
社製Ｍ型）圧力４０ｋｇ／ｃｄの均質化処理をしたのち
脱気し、プレート型滅菌機（アルファラバル社製Ｐ−２
０型）で１４０℃、２秒の加熱殺菌を行ない、冷却しな
がら滅菌貯槽にプールした。This mixed solution was homogenized using a high-pressure homogenizer (Model M manufactured by Manton-Gaulin) at a pressure of 40 kg/cd, degassed, and then sterilized using a plate type sterilizer (P-2 manufactured by Alfa Laval).
0 type) at 140°C for 2 seconds, and pooled in a sterilized storage tank while cooling.
これを無菌雰囲気下に導き予め過酸化水素を用いて滅菌
したプラスチック容器に無菌充填し、これも過酸化水素
で滅菌した蓋材により密封し無菌充填豆乳を得た。This was brought into an aseptic atmosphere and aseptically filled into a plastic container that had been sterilized using hydrogen peroxide in advance, and this was sealed with a lid material that had also been sterilized with hydrogen peroxide to obtain aseptically filled soymilk.
Claims (1)
とを特徴とする豆乳の加熱処理法。1. A method for heat treating soy milk, which comprises heat treating soy milk in the presence of fumaric acid or a salt thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62021808A JPS63192356A (en) | 1987-02-03 | 1987-02-03 | Heat-treatment of soya milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62021808A JPS63192356A (en) | 1987-02-03 | 1987-02-03 | Heat-treatment of soya milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63192356A true JPS63192356A (en) | 1988-08-09 |
Family
ID=12065353
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62021808A Pending JPS63192356A (en) | 1987-02-03 | 1987-02-03 | Heat-treatment of soya milk |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63192356A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05184293A (en) * | 1992-01-14 | 1993-07-27 | Nisshin Oil Mills Ltd:The | Production of soybean milk |
| JPH0614722A (en) * | 1992-06-29 | 1994-01-25 | Nisshin Oil Mills Ltd:The | Frozen dessert |
| JP2021019523A (en) * | 2019-07-26 | 2021-02-18 | 森永乳業株式会社 | Soymilk-containing composition |
| JPWO2019188788A1 (en) * | 2018-03-29 | 2021-03-25 | 不二製油株式会社 | Manufacturing method of soybean paste-like food or gel-like food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS48103766A (en) * | 1972-04-12 | 1973-12-26 | ||
| JPS50157538A (en) * | 1974-06-13 | 1975-12-19 | ||
| JPS52108046A (en) * | 1976-03-09 | 1977-09-10 | Kikkoman Shoyu Co Ltd | Palatable * odorless * bleached garlic |
| JPS5945829A (en) * | 1982-09-08 | 1984-03-14 | Ono Shizuki | Apparatus for sterilization and deodorization of emulsion drink |
-
1987
- 1987-02-03 JP JP62021808A patent/JPS63192356A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS48103766A (en) * | 1972-04-12 | 1973-12-26 | ||
| JPS50157538A (en) * | 1974-06-13 | 1975-12-19 | ||
| JPS52108046A (en) * | 1976-03-09 | 1977-09-10 | Kikkoman Shoyu Co Ltd | Palatable * odorless * bleached garlic |
| JPS5945829A (en) * | 1982-09-08 | 1984-03-14 | Ono Shizuki | Apparatus for sterilization and deodorization of emulsion drink |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05184293A (en) * | 1992-01-14 | 1993-07-27 | Nisshin Oil Mills Ltd:The | Production of soybean milk |
| JPH0614722A (en) * | 1992-06-29 | 1994-01-25 | Nisshin Oil Mills Ltd:The | Frozen dessert |
| JPWO2019188788A1 (en) * | 2018-03-29 | 2021-03-25 | 不二製油株式会社 | Manufacturing method of soybean paste-like food or gel-like food |
| JP2021019523A (en) * | 2019-07-26 | 2021-02-18 | 森永乳業株式会社 | Soymilk-containing composition |
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