201106873 六、發明說明： 【發明所屬之技術領域】 本發明是關於一種豆漿及其製生 衣坆方法、以及一種將 漿加工處理而成的豆漿加工食品。 【先前技術】 使用在Γ，自古以來豆漿即被作為豆腐或豆皮的原料而 使用。而1，已知若相較於牛乳，豆漿不僅在營 並不遜色，其對生活習慣疾病亦有功效。不僅在曰本— 衆在各國也受到矚目’近來大多作為機能性食品而供作： 接飲用。 此處，豆漿大多具有來自大豆的特有溫味和豆臭。因 此，對於豆漿進行風味改良的需求升高。 對此，已提出有一種方法，甘么 方去其係例如利用麴菌屬的微 生物之分生孢子的還原力來處理豆滎，藉此還原下述物質 而脫臭：成為豆臭原因之各種化合物"寺別顯著的物質之 正己路、其他的脂肪族醒:翻、七立去# + 硃蛏頬或方香族醛類（參照專利文 獻1)。 又亦提出有一種方法，其係例如使大豆製品與嗜熱 性鏈球菌（Strept0C()ccus the_phUus) 3261株的培養物接 觸’藉此改善大豆製品的風味（參照專利文獻2)。 又提出有一種方法，其係例如將大豆破碎後清洗， 於水蒸氣中進行吸水處理^後’在i5G〜20代的過熱蒸氣中 3 201106873 進行高溫處理，藉此改善不良氣味（參照專利文獻3)。 〔先前技術文獻〕 (專利文獻） 專利文獻1 .曰本專利特公昭45 92丨〇號公報 專利文獻2 :曰本專利第2871379號公報 專利文獻3 :曰本專利特開2〇〇3_93〇〇8號公報 【發明内容】 [發明所欲解決之問題] 一但疋，專利文獻丨及專利文獻2所記載的方法由2 對豆浆等進行接菌，所以在衛生方面可能會產生不Μ 響。而且’因為必須進行去除菌的步驟，所以可至 製造成本升高。 而且’依照專利文獻3所記載的方法而獲得的豆聚， 由於具有炒豆子時所產生㈣特風味，所以只能配 的嗜好。 此處’上述方法均不是以本哈 疋去除不良風味等為目的而摘 升立漿的風味或調整風味的方法。 作為第—形態’目的在於提供-種豆毁的 ^方法，其係從發芽誘導處理大豆類（經發芽誘導處理 的7製造豆漿’藉由將添加並溶解特定量的鉀 的水’使用作為浸潰步驟中浸潰大 _ ^ 胡的次潰水，而能鈞 調整所獲得之豆漿的風味。 勺 201106873 又’本發明中’作為第二形態，目的在於提供一種豆 毁的製造方法，其係從發芽誘導處理大豆類製造豆漿，藉 由將添加並溶解特定量的填酸及/或碟酸鹽而成的水，使 用作為浸潰步驟中浸潰大豆類的浸潰水，而能夠調整所獲 得之豆漿的風味。 [解決問題之技術手段] 本發明是關於一種豆漿的製造方法，其包含下述步驟： (A) 發芽誘導處理步驟’其包含下述步驟：浸潰步驟， 其係使大豆類浸潰於浸潰水之步驟，該浸潰水是添加並溶 解鉀鹽而成的浸潰水，且來自所添加之舒鹽的鉀離子濃度 為20〜300 mmol/L;大豆分離步驟，其係使在該浸潰步 驟中所浸潰的大豆類成為自前述浸潰水分離的狀態之步 驟；及氣體接觸步驟，其係在該浸潰步驟中及/或該大 豆分離步驟後，使含氧的氣體接觸大豆類之步驟； (B) 磨碎步驟，其係將在該發芽誘導處理步驟中所獲 得的發芽誘導處理大豆類進行磨碎而獲#豆糊之步驟；以 及 (C )旦渣分離步驟或均質化處理步驟該豆渣分離步 驟是從該磨碎步驟所獲得的豆糊中去除豆逢之步驟，該均 質化處理㈣是將所獲得的豆糊進行均質化處理之步驟。 又，前述步驟，較佳為具有水接觸步驟，該水接 觸步驟是在前.述大豆分離步驟後使大豆類接觸水或前述浸 潰水之步驟。 又，前述水接觸步驟中，較佳為使前述大豆類與水接 5 3 201106873 觸，並藉由該水而去除附著於大豆類表面的鉀離子。 又，前述浸潰水，是進而添加並溶解磷酸及/或磷酸 鹽而成的次潰水，且來自所添加之磷酸及/或磷酸鹽的磷 酸離子濃度較佳為0.1〜10mm〇丨/L。 又，則述浸潰水，是進而添加並溶解鈉鹽而成的浸潰 水，且來自所添加之鈉鹽的鈉離子濃度較佳為5〇〜22〇 mmol/ L ° 又，則述次潰水中，來自所添加之鉀鹽的鉀離子之莫 耳量’相對於來自所添加之鉀鹽及鈉鹽的鹼金屬離子之莫 耳量的比（鉀離子之莫耳量/鹼金屬離子之莫耳量广較佳 為2/10以上且小於5/1〇。 本發月是關於一種豆漿加工食品，其係將藉由上述豆 漿的製造方法而獲得的豆漿進行加工處理而獲得。 又’前述豆漿加工食品’較佳為選自豆腐、豆皮、及 豆漿粉末。 本發明是關於一種調整豆漿風味的方法，其係調整以 下述製造方法所製造之豆漿的風味的方法，該製造方法包 含下述步驟： (A)發芽誘導處理步驟，其包含下述步驟:浸潰步驟， 其係使大豆類浸潰於浸潰水之步驟；大豆分離步驟，其係 使在該浸潰步驟中所浸潰的大豆類成為自浸潰水分離後的 狀態之步驟；錢體接觸步驟’其係在該浸潰步驟中、及 /或該大豆分離步驟後，使含氧的氣體接觸大豆類之步驟； ⑻磨碎步驟’其係將在該發芽誘導處理步驟中所獲 201106873 得的發芽誘導處理大豆類進行磨碎而獲得豆糊之步驟；以 及 (c)豆渣分離步驟或均質化處理步驟，該豆渣分離步 驟是從該磨碎步驟所獲得的豆糊中去除豆渣之步驟，該均 質化處理步驟是將從該磨碎步驟所獲得的豆糊進行均質化 處理之步驟， 其中’在（A)步驟所包含的浸潰步驟中，藉由使用下 述浸潰水來調整豆漿的風味，該浸潰水是添加並溶解鉀鹽 而成的浸潰水，且來自所添加之鉀鹽的鉀離子濃度為2〇〜 300 mmol/ L。 又’前述浸潰水’是進而添加並溶解磷酸及/或磷酸 鹽而成的浸潰水，且來自所添加之磷酸及/或磷酸鹽的磷 酸離子濃度較佳為0.1〜l〇mm〇l/L。 又’前述&潰水，是進而添加並溶解納鹽而成的浸潰 水’且來自所添加之鈉鹽的鈉離子濃度較佳為5〇〜22〇 mmol/ L。 本發明是關於一種豆漿，其係藉由下述製造方法而獲 得’該製造方法包含下述步驟： (A)發芽誘導處理步驟，其包含下述步驟：浸潰步驟， 其係使大豆類浸漬於浸潰水之步驟，該浸潰水是添加並溶 解鉀鹽而成的浸漬水，且來自所添加之鉀鹽的鉀離子濃度 為20〜300 mmoI/L ;大豆分離步驟，其係使在該浸潰步 驟中所浸潰的大豆類成為自前述浸漬水分離後的狀態之步 驟；及氣體接觸步驟，其係在該浸潰步驟中、及/或該大 7 201106873 豆分離步驟後，使含氧的氣體接觸大豆類之步驟； ‘ ⑻磨碎步驟，其係將在該發㈣導處理步驟中所獲 •得的發芽誘導處理大豆類進行磨碎而獲得豆糊之步驟；以 及 (c)豆渣分離步驟或均質化處理步驟，該豆邊分離步 驟是從該磨彳步驟所獲得的⑽中去&豆潰之步驟，該均 質化處理步驟是將從該磨碎步驟所獲得的豆糊進行均質化 處理之步驟。 又，前述浸潰水，是進而添加並溶解磷酸及/或磷酸 鹽而成的沈潰水，且來自所添加之磷酸及/或磷酸鹽的磷 酸離子濃度較佳為0.1〜l〇mmol/L。 又，前述浸潰水，是進而添加並溶解鈉鹽而成的浸潰 水’且來自所添加之鈉鹽的鈉離子濃度較佳為5〇〜220 mmol/ L 〇 本發明是關於一種豆漿的製造方法，其包含下述步驟·· (D) 發芽誘導處理步驟，其包含下述步驟：浸潰步驟， 其係使大豆類浸潰於浸潰水之步驟，該浸潰水是添加並溶 解磷酸及/或磷酸鹽而成的浸潰水，且來自所添加之磷酸 及/或磷酸鹽的磷酸離子濃度為4〜20 mmol/L;大豆分 離步驟’其係使在該浸潰步驟中所浸潰的大豆類成為自前 述浸潰水分離後的狀態之步驟；及氣體接觸步驟，其係在 該浸潰步驟中、及/或該大豆分離步驟後，使含氧的氣體 接觸大豆類之步驟； (E) 磨碎步驟，其係將在該發芽誘導處理步驟中所獲 8 201106873 得的發芽誘 及 導處理大丑類進行磨 碎而獲得豆糊之步驟 以 (F)豆渣分離步驟或均f化處理步驟，該豆逢分離步 驟是從該磨碎步驟所獲得的豆糊中去除豆渣之步帮該均 質化處理步驟是將所獲得的豆糊進行均質化處理之步驟。 又’前述（D)步驟，較佳為具有水接觸步驟該水接 觸步驟是在前述大豆分離步驟後使大豆類接觸水或前述浸 潰水之步驟。 又，前述水接觸步驟中，較佳為使前述大豆類與水接 觸，並藉由該水而去除附著於大豆類表面的磷酸離子。 本發明是關於-種豆漿加工食品，其係將藉由上述豆 漿的製造方法而獲得的豆漿進行加工處理而獲得。 又，前述豆漿加工食品，較佳為選自豆腐、豆皮、及 豆漿粉末。 本發明疋關於一種调.整豆漿風味的方法，其係調整以 下述製造方法所製造之豆槳的風味的方法，該製造方法包 含下述步驟： (D) 發芽誘導處理步驟，其包含下述步驟：浸潰步驟， 其係使大豆類浸潰於浸潰水之步驟；大豆分離步驟，其係 使在該浸潰步驟中所浸潰的大豆類成為自浸潰水分離後的 狀態之步驟；及氣體接觸步驟’其係在該浸潰步驟中、及 /或該大豆分離步驟後’使含氧的氣體接觸大豆類之步驟； (E) 磨碎步驟’其係將在該發芽誘導處理步驟中所獲 得的發芽誘導處理大豆類進行磨碎而獲得豆糊之步驟；以 9 201106873 及 (F)立渣分離步驟或㈣化處理步驟，該豆造 驟是從該磨碎步驟所獲得的豆糊中去除豆渣之步^ ^ 質化處理步驟是將從該磨碎步驟所獲得的豆糊 二: 處理之步驟， 其中，在（D )步驟所包含 、主 13的汉潰步驟中，藉由使用下 述浸潰水來調整豆漿的風味，令县 忍/S：凊水疋添加並溶解碟酸 及/或磷酸鹽而成的浸潰水，也 只孓，且來自所添加之磷酸及/戈 磷酸鹽的磷酸離子濃度為4〜20mmQ1/I^。 〆 本發明是關於-種豆漿，其藉由下述製造方法而獲 得’該製造方法包含下述步驟： (D)發芽誘導處理步驟，其包含下述步驟：浸潰步驟， 其係使大旦類浸潰於浸潰水之步驟，該浸潰水是添加並溶 解磷酸及/或磷酸鹽而成的浸潰水且來自所添加之填酸 及/或磷酸鹽的磷酸離子濃度為4〜2〇 mm〇1/L;大豆分 離步驟’其係、使在該浸潰步驟中所浸潰的大豆類成為自浸 潰水刀離後的狀態之步驟；及氣體接觸步驟，其係在該浸 /貝步驟中、及/或該大豆分離步驟後，使含氧的氣體接觸 大豆類之步驟； (E)磨碎步驟’其係將在該發芽誘導處理步驟中所獲 得的發芽誘導處理大豆類進行磨碎而獲得豆糊之步驟；以 及 (F ) js_逢分離步驟或均質化處理步驟該豆渣分離步 驟疋從該磨碎步驟所獲得的豆糊中去除豆渣之步驟該均 201106873 質化處理步驟是將從該磨碎步驟所獲得的豆糊進行均質化 處理之步驟。 [功效] 右依照本發明’則作為第一形態而可提供一種豆漿的 製造方法，其係從發芽誘導處理大豆類製造豆漿，藉由將 添加並溶解特定量的鉀鹽而成的水，使用作為浸潰步驟中 戌 >貝大且類的浸潰水，而能夠調整所獲得之豆漿的風味。 又’若依照本發明，則作為第二形態而可提供一種豆 漿的製造方法，其係從發芽誘導處理大豆類製造豆漿，藉 由將添加並溶解特定量的磷酸及/或磷酸鹽而成的水使 用作為浸潰步驟中浸潰大豆類的浸潰水，而能夠調整所獲 得之豆漿的風味。 【實施方式】 [實施發明的較佳形態] 以下針對本發明之第一實施形態進行說明。本發明並 不受以下實施形態之任何限定，可在本發明目的之範圍内 加以適s變更而實施。另外’針對說明有重複的地方會 適當地賓略說明’但並不因此限定本發明的主旨。 首先’針對本實施形態中之豆漿的製造方法進行說明。 本實施形態中之豆漿的製造方法，至少包含下述步 驟.（A)步驟「將大豆類進行發芽誘導處理之發芽誘導處 理步驟」、（Β)步驟「將發芽誘導處理大豆類進行磨碎而獲 201106873 得豆糊之磨碎步驟」、及（c)步驟「從豆糊中去除豆渣之 丑〉查分離步驟、或將豆糊進行均質化處理之均質化步驟」。 此處，大豆類是表示大豆屬的豆類。作為大豆屬的」豆 類n完全成熟大豆（成熟大豆、丸大豆或僅稱為 大豆）、或是毛豆。作為完全成熟大豆，可舉出市售的乾燥 大豆、黑大豆、青大豆等❶ 、 作為大豆屬的大豆，例如可使用下述的任一者： Enrei、Ryuhou、T〇y〇h〇mare、⑷㈣職。等日本產大 旦IOM等美國產大旦等外國產大豆、基因重組大豆及 非基因重組大豆。作為具體的外國產大豆的例+，可舉出 日清奥利友集團股份有限公司販售的商品：[娜mark 以下，針對（A)步驟、（B)步驟、及（c)步驟 說明。 首先’針對（A )步驟進行說明。 一 ^Α)步驟也就是發芽誘導處理步驟，包含：浸潰步驟、 刀離步驟、及氣體接觸步驟。發芽誘導處理步驟，較 佳為在大豆分離步驟後，包含水接觸步驟。 先針對浸潰步驟進行說明。 *主叹潰步驟，是使大豆類浸潰在添加並溶解鉀鹽而成的 〜貝水中之步驟。具體而言’浸潰步驟是使大豆類浸漬 於浸潰水中之步驟，該浸潰水是添加並溶解鉀鹽而成 的汉旧水，且來自所添加之鉀鹽的鉀離子濃度為20〜3〇〇 mmol/L 〇 12 201106873 浸潰水，是添加並溶解鉀鹽，且使來自該鉀鹽的鉀離 •子濃度成為20〜3〇〇mmol/L的量、較佳為5〇〜15〇mm〇i . /L的ϊ、更佳為80〜120 mmol / L的量而獲得。 例如，欲獲得來自所添加之鉀鹽的鉀離子濃度為1〇〇 mm〇l/L的浸潰水，則使用硝酸鉀作為鉀鹽時，硝酸鉀是 相對於1公升的自來水而添加1 〇 1 g。 藉由在添加並溶解鉀鹽而成的浸潰水中，浸潰處理大 丑類，可使從後述之發芽誘導處理大豆類所獲得之豆漿及 丑漿加工品的濃厚感變強。因此，藉由調整浸潰水中的鉀 鹽添加量，而能調整豆漿及豆漿加工品的濃厚感。來自所 添加之鉀鹽的鉀離子濃度超過300 mm〇1/L時，豆聚及豆 漿加工品的風味雖然會具有濃厚感，但有著出現強烈苦味 的傾向。而且，豆漿及豆漿加工品的風味，會有著出現金 屬味等不良風味的傾向。 此處’浸潰水中’除了鉀鹽以外，可適當添加並溶解 選自磷酸、磷酸鹽、鈉鹽、鎂鹽及鈣鹽之1種或2種以上。 藉由使用除了鉀鹽以外還添加並溶解了選自磷酸、碟酸 鹽、鈉鹽、鎂鹽及鈣鹽之1種或2種以上而成的浸潰水， 豆衆及豆漿加工品’將能在風味上在廣泛的範圍内進行調 整。 • 作為浸潰水5除了鉀鹽以外還進而添加並溶解磷酸及 /或磷酸鹽的情形中，所添加之磷酸及/或磷酸鹽，僅添 加使來自所添加之磷酸及/ .或磷酸鹽的磷酸離子濃度成為 〇·1〜10 mmol/L的量 '較佳為i〜7 mmol/L的量、更佳 13 201106873 為2〜4 mmol/L的量。 例如，欲獲得來自所添加之磷酸及/或磷酸鹽的磷酸 離子濃度為3 mmol/ L的浸潰水，則使用磷酸時’該磷酸 是相對於1公升的自來水而添加0.294 g。 藉由在添加並溶解鉀鹽與磷酸及/或磷酸鹽而成的浸 潰水中，浸潰處理大豆類，可使從後述之發芽誘導處理大 豆類所獲得之豆漿及豆漿加工品的濃厚感變強，且甜味亦 增加。因此，藉由調整浸潰水中的磷酸及/或磷酸鹽添加 量’而能調整豆漿及豆漿加工品之風味中的濃厚感與甜味 的平衡。 相對於浸潰水，除了鉀鹽以外還進而添加並溶解鈉鹽 的情形中’所添加之鈉鹽’僅添加使來自所添加之鈉鹽的 納離子濃度成為50〜220 mmol/ L的量、較佳為140〜200 mmol/L的量、更佳為14〇〜16〇 mm〇i/L的量。 例如’欲獲得來自所添加之鈉鹽的鈉離子濃度為150 mmol/ L的浸潰水，則使用氣化鈉作為鈉鹽時，該氯化鈉 是在1公升的自來水中添加8 8 g。 藉由在添加並溶解鉀鹽與鈉鹽而成的浸潰水中，浸潰 處理大丑類，可使從後述之發芽誘導處理大豆類所獲得之 丑漿及五漿加工品的後味（aftertaste)較為清爽。因此，藉 由調整相對於浸漬水的鈉鹽添加量而能調整豆漿及豆漿 加工品之風味中的濃厚感與後味之清爽感&平衡。 ，藉由在添加並溶解鉀鹽‘、磷酸及/或磷酸鹽、 納鹽而成的浸潰水中，浸潰處理大豆類，則從後述之發 aft 14 201106873 誘導處理大豆類所獲得之豆漿及豆漿加工品的風味上苦 :的增加受到抑制’濃厚感變強、甜味增#，且後味較為 π爽因此，藉由調整相對於浸潰水的鉀鹽磷酸及/或 碟酸鹽、及納鹽添加量，而能獲得具有漠厚感及甘味、且 後味亦清爽的豆漿及豆漿加工品。 月’j述浸潰水中，來自所添加之鉀鹽的鉀離子之莫耳 置’相對於來自所添加之卸鹽及㈣的驗金屬離子之莫耳 1的比（鉀離子之莫耳量/鹼金屬離子之莫耳量），較佳為 WO以上且小於5/1G，更佳為3力Q以上且小於5/$ 最佳為3/ 10以上且4/ 1〇以下。 别述改潰水中，來自所添加之鉀鹽的鉀離子之莫耳 量，相對於來自戶斤添加之鉀鹽及納鹽的驗金屬料之莫耳 量的比’若是在上述範圍内，則可獲得風味良好的豆裝。 此處，所謂的鹼金屬離子，是特指鉀離子、鈉離子。 籍由調整浸潰水中的鈉鹽添加量與鉀鹽添加量，而能夠將 _離子之莫耳量相對於驗金屬離子之莫耳量的比調整於上 述範圍内。、 例如，藉由在1公升的自來水中添加並溶解101 §之 :酸钟和8.8 κ氣化納，而可將來自所添加之鉀鹽及鈉鹽 屈鈽離子之莫耳量相對於來自所添加之鉀鹽及鈉鹽的鹼金 汽離子之莫耳量的比’調整☆ 4/10。亦即，藉由調整所 二加之料㈣量與氣化納的量而使其分別為上述量則 2得本發明之浸潰水.峰中上述鉀離子之莫耳量相對於 逆驗金屬離子之莫耳量的比為4/1〇。 201106873 浸潰水所使用的水，例如可使用：自來水、河川水、 工業用水、或離子交換水等。浸潰水，例如可藉由在自來 水中添加並溶解上述的鉀等之鹽或磷酸而製備。使所添加 之鹽溶解時，亦可視需要而進行攪拌。 作為卸鹽’可例示：氣化鉀、硝酸鉀、碳酸鉀、磷酸 二氫鉀等。 又’作為磷酸及磷酸鹽，可例示：磷酸、磷酸二氫納、 磷酸二氫鉀、碟酸齊等。 又’作為鈉鹽’可例示：氯化鈉、磷酸二氫鈉。又， 作為鎮鹽’可例示：氣化鎂、硝酸鎂、碳酸鎂等。又，作 為添加於浸潰水中的鈣鹽，可例示：氣化鈣、硝酸鈣、碳 酸鈣等》 另外，例如磷酸二氫鉀等具有鉀及磷酸兩者的鹽，可 使用作為鉀鹽、亦可使用作為磷酸鹽。同樣地，例如磷酸 二氫鈉等具有鈉及磷酸兩者的鹽，可使用作為鈉鹽、亦可 使用作為碟酸鹽。 浸潰（處理），例如可將大立類存放在規定容量的槽 中’於該槽中注入浸潰水，並以下述浸潰條件加以保持而 進行浸潰。 浸潰水的溫度較佳為10〜40°C，更佳為15〜35°C、最 佳為20〜3 0。〇。 浸潰時間較佳為〇 5〜36小時，更佳為1〜1〇小時、 最佳為1〜5小時。… 201106873 說明。 大豆類成為自前述浸潰 接著’針對大豆分離步驟進行 大豆分離步驟’是使所浸潰的 水分離後的狀態之步驟。 大豆分離步驟，例如是藉由：將與大豆類一起存放在 規定容量之槽中的浸潰水從槽中去除、或將存放在規定容 量之槽中且浸潰於浸潰水中的大豆類取出至槽外，而使大 豆類成為自浸潰水分離後的狀態。 大豆分離步驟中，大豆類是與含有卸離子的浸潰水分 離。 接者，針對氣體接觸步驟進行說明。 氣體接觸步驟’是使含氧的氣體接觸大豆類之步驟。 氣體接觸步驟可在浸潰步驟中、及/或分離步驟後之 任一情況下進行。亦即，氣體接觸處理可在浸潰步驟中實 施，亦可在大豆分離步驟後實施，或者可在浸潰步驟中與 分離步驟後之兩種情況下均實施。 氣體接觸步驟是在浸潰步驟中進行的情況下’亦即， 在氣體接冑㈣中之氣體接觸處理是在《潰步冑中進行的 it況下作為氣體接觸處理方法，例如可例示下述方法： 藉由使含氧的氣體（例如空氣與氧氣）起泡而注入浸潰水 中，而使含氧的氣體與大豆類接觸。 此處，含氧的氣體的注入量，較佳為相對於10() g之 浸潰步驟前的大豆類重量而為50 ml/分鐘〜3〇〇〇 ml/分 鐘。又’含氧的氣體的注入玎連續地或間歇地進行。 201106873 氣體接觸步驟是在浸潰步驟後進行的情況下，亦即， .在氣體接觸步驟中之氣體接觸處理是在浸潰步驊後進行的 . 情況下’作為氣體接觸處理方法，例如牙例示下述方法. 使含氧的氣體（例如空氣或氧氣）與藉由大豆分離步驟而 分離的大豆類接觸。 此處，與氣體的接觸時間較佳為8〜30小時，更佳為 8〜25小時、最佳為8〜22小時。 接著’針對水接觸步驟進行說明。 本實施形態中，（A )步驟亦可在大豆分離步驟後包含 水接觸步驟。 水接觸步驟’是使在大豆分離步驟中自浸潰水分離後 的大豆類接觸水或浸潰水的步驟。在水接觸步驟中，藉由 使大豆類與水或浸潰水接觸’而可促進大豆類之發芽。 具體而言，水接觸步驟中的水接觸處理，可藉由下述 方式來進行：使在大豆分離步驟中呈自浸潰水分離後之狀 的大豆類改潰於水或浸潰水、或對於在大豆分離步驟中 呈自浸潰水分離後之狀態的大豆類喷灑水或浸潰水。 又，水接觸步驟，較佳為與氣體接觸步驟交互地實 數次。具體而言，水接觸步驟較佳為每2〜4小時與氣體 觸步驟交互地重複進行H較佳為重複地進行在 滿水等的槽中浸潰2〜4小時的水接觸處理、與將大豆類 出至槽外並於大氣轄持2〜4何的氣體接觸處理。又 例如較佳為每2〜4小時對於分離後的大豆類進行灌水。 201106873 水接觸步驟所使用的水，包含：自央士 、 3目术水、呵川水、工 業用水、離子交換水等。又，水接觸步驟中， τ 陈了水以外， 亦可使用本實施形態中之浸潰水。此處， 離步驟中被分離的浸潰水，而且，也可以 水。 '浸漬水可以是分 IΜ製備的浸潰 此處，水接觸步驟中，藉由使水接觸被分離的大豆類， 而可去除附著於大豆類表面的鉀離子等。亦即，水接觸步 驟中，藉由使水接觸被分離的大豆類，而可清洗大豆類。 又，水接觸步驟亦作為清洗步驟而發揮作用。亦即，對於 在水接觸步驟中藉由水來清洗大豆類的表面之後從該大豆 類獲得的豆漿等而言，浸潰水中所含的鉀離子實際上並不 會移動至豆漿等之中》 第一實施形態中所謂的「發芽誘導處理大豆類」，是指 絰過先則所說明的（Α)步驟也就是發芽誘導處理步驟而獲 得的大豆類。另外，之後將說明的第二實施形態中所謂的 發芽誘導處理大豆類」，是指經過第二實施形態之（D) 步驟也就是發芽誘導處理步驟而獲得的大豆類。 此處，第一實施形態中之「發芽誘導處理大豆類」，並 不僅指已發芽的大豆類。如同上述，「發芽誘導處理大豆類」 只要疋經過（Α)步驟也就是發芽誘導處理步驟的大豆類即 可’其亦包含了實際上尚未發芽但種子中已經開始進行發 芽活動的大豆類》 以下，將實際上已發芽之大豆的比例也就是「.發芽率」 使用作為指標，但第一實施形態中之「發芽誘導處理大豆 201106873 類j並不限定於滿足以下所示之「發芽率」者。 此處’所謂的發芽，已有下述各種定義：植物的芽、 花粉、種子或抱子開始生長或發生（「大辭林」，第二版， 二省堂出版）；種子中經分化之胚的各器官的成長（增田芳 雄著植物生理予」’修訂第14版，培風館出版，2001 年1〇月，第51〜57頁）等，但本實施形態中所謂的「發 芽」’是指「大豆中，芽或根突破表皮而穿出的狀態」。 然後，本實施形態中所謂的發芽率，是指從大豆類中 任意取50個大豆，其中實際上已發芽之大豆的比例。 發芽誘導處理大豆類的發芽率為4〇%〜1〇〇%時，因為 可適當地改善所獲得之豆漿及豆衆加工食品的風味，所以 較佳。 又，包含了實際上尚未發芽但種子中已開始進行發芽 活動之發芽誘導處理大豆類的情形中，發芽率為4〇〇/。〜 時，同樣因為可適當地改善所獲得之豆漿及豆漿加工食品 的風味’所以較佳。 此處，如上所述，本實施形態中之發芽誘導處理大豆 類’並不限定於滿足上述發芽率的大豆類。 接著’針對（B)步驟進行說明。 (B)步驟也就是磨碎步驟，是將發芽誘導處理步驟中 所獲得的發芽誘導處理大豆類進行磨碎而獲得豆糊之步 驟叫乍為磨碎裴置’可例示：融碎機（mass c〇u〇ide〇或研 磨機。 20 201106873 ^磨碎步驟中的磨碎處理，例如可藉由將已添加水至發 芽_導處理大豆類而成的混合物’以研磨冑（一邊注水） 來磨碎而進行。 又，例如，先添加相對於發芽誘導處理大豆類的重量 :1〜5倍量的水’較佳為15〜3倍量、更佳為！ 5〜2倍 量的水。對於大豆類添加的水，較佳為5〜9〇。(：、更佳為 〜20°C。 ”’ 接著，藉由融碎機，一邊調整狹縫寬度、一邊進行^ 〜2次之磨碎，藉此進行磨碎處理。 一如同上述’藉由在有水存在的狀態下將發芽誘導處理 大旦類進行磨碎處理，來製造豆糊。 接著’針對（C)步驟進行說明。 m步驟包含了豆渣分離步驟或均質化處理步驟。 (〇步驟可僅包含豆渣分離步驟，亦可僅包含 處理步驟。又，在勺質化 (c )步驟，亦可對於在豆渣 豆渣被分離後的潘栌刀離步驟中 无们液體進而進行均質化處理。 此處’市售的豆漿大多已經藉由豆 .豆渣。不進行豆浩八 ' 理而分離 化處理）的以，被稱為所㈣辣豆漿。Μ均句 丑廣分離步驟，是從磨碎步驟所獲得的 渣之步驟。 竹1γ专除豆 一豆渣’是將磨碎步驟所獲得的豆糊進行 從豆糊中去除。 ·《雕。處理，而 21 201106873 具體而言’是藉由規定的離心裝置，以500 rpm、較佳 . 為1000 rPm、更佳為1500 rPm的條件來將豆糊進行離心處 . 理，而將豆渣從豆糊中去除》 又’藉由將磨碎步驟所獲得的豆糊以壓濾機（fnter press)進行過濾處理，而可從豆糊中去除豆渣。具體而言， 是藉由壓濾機，以0.01〜0·05 MPa的壓力將豆糊進行過濾 處理，而從豆糊中去除豆渣。 此處，基於使大豆蛋白易於凝固的目的，在豆渣分離 步驟中的分離處理開始前，亦可將豆糊以1〇〇〇c左右加熱 處理。 (C)步驟僅包含磨碎步驟的情形中，從豆糊中去除豆 渣後的液體即為本實施形態中之豆漿。 均質化處理步驟，是將磨碎步驟所獲得的豆糊進行均 質化處理之步驟。 均質化處理，例如可使用（高壓）均質機來進行。均 質化處理時的壓力條件，較佳為5〜5〇 Mpa，更佳為1〇〜 40 MPa、最佳為 1 5〜30 MPa。 (C)步驟僅包含均質化處理步驟的情形中’將豆糊進 行均質化處理後的液體即為本實施形態中之豆漿。 • , (C)步驟包含了豆渣分離步驟和均質化處理步驟的情 形中，從旦糊中分離豆渣而獲得的液體（豆漿），例如是使 用均質機，以5〜50 MPa的虔力條件進而進行均質化處理 一 ·（岣勻化處理）。 • - . ： · « 本實施形態中之豆漿，可為無調整豆漿，亦可為調整 22 201106873 豆漿。無調整豆漿是並未特別添加砂糖、果汁之梓汁、植 物油脂、食鹽、麥芽糊精、乳化劑、鹿角菜膠、香料、檸 檬酸鉀等的豆漿，調整豆漿則是添加上述添加物等而調整 味道。 又’本實施形態t之豆漿，可視需要而充填於適當容 器。所充填之容器的材質、形狀等並無特別限定。 本實施形態中之豆漿，藉由被使用作為各種食品的原 料而加工處理’而成為豆漿加工食品。此處，所謂的加工 食品’是指製造食品之際所進行的加熱處理、冷卻處理、 乾燥處理、粉末化處理等。 作為豆漿加工食品，可例示：飲料、湯、馨菜、大豆 加工食品、食肉加工食品、麵粉加工食品、油脂加工食品、 乳製品、豆漿粉末等》特別是，使用豆漿作為主原料的豆 腐、豆皮、及豆漿粉末，較能發揮本發明之功效。 作為大豆加工食品’可例示：豆腐、豆皮、炸豆腐丸 子（ganmodoki)、豆花、醬油、及味噌等。作為食肉加工食 品’可例示火腿和香腸等。作為麵粉加工食品，可例示： 麵包、蛋糕、點心、麵、義大利麵、及縠片（cereaU)等。作 為油脂加工食品，可例示：沙拉醬和酸性水中油滴型乳化 物等。作為乳製品，可例示：乾酪、酸酪乳及布丁。 此處’特別是使用本實施形態中風味經調整的豆聚來 作為大且加工食品也就是且腐、旦皮、炸豆腐丸子、豆花、 醬油及味噌等之原料時，能夠提升所獲得之大豆加工食品 的風味。因此，作為將本實施形態中之豆漿加工處理而成 23 201106873 的豆聚加卫食品’可舉出大豆加卫食品作為適合的例子。 特別是丑毁的風味會直接造成影響的豆腐和豆皮，可 特別舉出作為適合的例子。 此處，且腐和豆皮，除了使用本發明之豆聚作為原料 以外，可藉由習知的方法來製造》 一例如，豆腐可藉由下述方式來製造：在本實施形態之 豆漿（保存於3〜5C)中添加鹵水並使氯化鎂含量成為ο.〕 〜0.5重量％，充分攪拌後，移入蒸器中以強火蒸2〜4分 鐘 '以弱火蒸13〜17分鐘而使其凝固。 藉由上述製造方法所獲得之豆腐的風味，濃厚感與豆 聚同樣地受到提升。豆腐的風味，與豆浆具有相同特徵。 例如，豆皮是將本實施形態中之豆漿注入平底盆，以 500 W的微波爐加熱約3分鐘，藉此形成於豆漿的表面。 收集形成於表面的豆皮膜後，以500 w的微波爐加熱約ι 分鐘’再次收集形成於表面的豆皮膜。之後，每1分鐘重 複進行同樣作業，藉此可獲得複數的豆皮。 藉由上述製造方法所獲得之豆皮的風味，濃厚感與豆 漿同樣地受到提升。豆皮的風味，與豆漿具有相同特徵。 若根據本實施形態，則可提供一種豆漿的製造方法， 其係從發芽誘導處理大豆類製造豆漿，其中作為浸潰步辣 中浸潰大豆類的浸潰水而使用添加並溶解特定旦 Y <里之評鹽而 成的水，藉此能夠調整所獲得之豆漿的風味。 具體而言’藉由使用添加並溶>解特定量之卸鹽而成的 浸潰水，則可製造濃厚感強烈的豆漿。又，芒伯% . 石1之用添加並 24 201106873 溶解特定量之鉀鹽、與磷酸及/或磷酸鹽而成的浸潰水， 則可製造濃厚感更強烈、甜味增加的豆漿。又，若使用添 加並溶解特定量之鉀鹽、磷酸及/或磷酸鹽、及鈉鹽而成 的浸潰水，則可製造—種豆漿，其能不增加苦味而加強濃 厚感、使甜味增加，且後味亦清爽。 進而’若使用所獲得之豆漿作為原料來加工處理，則 藉此可製造一種濃厚感和甜味增加的豆浆加工食品。 接著’針對本發明之第二實施形態進行說明。另外， 第二實施形態的說明中，將内容與上述第一實施形態重複 之部分的說明適當地省略，而以與上述第一實施形態不同 之處為中心來進行說明。 首先’針對本實施形態中之豆漿的製造方法進行說明。 本實施形態中之豆漿的製造方法，至少包含下述步 驟.（D)步驟「將大豆類實施發芽誘導處理之發芽誘導處 理步驟」、（E)步驟「將發芽誘導處理大豆類進行磨碎而獲 侍且糊之磨碎步驟」、及（F)步驟「從豆糊中去除豆渣之 丑渣分離步驟 '或將豆糊進行均質化處理之均質化步驟」。 以下，針對（D)步驟、步驟、及（F)步驟進行 說明。 首先，針對（D)步驟進行說明。 (D)步驟也就是發芽誘導處理步驟，包含：浸潰步驟、 大且分離步驟 '及氣體接觸步，驟1發芽誘導處理步驟’較 佳為在大豆分離步驟後，包含水接觸步驟。另外，針對大 25 201106873 豆分離步驟和氣體接觸步驟，因為與已說明之第一實施形 態的（A )步驟中的步驟相同，所以省略此處之說明。 本實施形態中之浸潰步驟’是使大立類浸潰在添加並 溶解磷酸及/或磷酸鹽而成的浸潰水中之步驟。具體而 言，浸潰步驟，是使大豆類浸潰於下述浸潰水中的步驟， 該浸潰水是添加並溶解磷酸及/或填酸鹽而成的浸潰水’ 且來自所添加之填酸及/或磷酸鹽的填酸離子濃度為4〜 20 mmol/ L。本實施形態中之（D )步驟’在浸潰水中含 有上述濃度之磷酸離子作為必要成分’此點與上述第一實 施形態中之（A )步驟不同。 浸潰水’是添加並溶解磷酸及/或鱗酸鹽’且使來自 該磷酸及/或磷酸鹽的磷酸離子濃度成為4〜20 mmol/L 的量、較佳為5〜10 mmol/L的量、更佳為6〜8 mmol/L 的量而獲得。 又，例如，欲獲得來自所添加之磷酸及/或磷酸鹽的 磷酸離子濃度為7 mmol/ L的浸潰水’則使用磷酸作為磷 酸及/或磷酸鹽時，磷酸是相對於1公升的自來水而添加 0.69 g 。 藉由在添加並溶解磷酸及/或磷酸鹽而成的浸潰水 中，浸潰處理大豆類，可使從後述之發芽誘導處理大豆類 所獲得之豆漿及豆漿加工品的濃厚感變強’且甜味亦增 加。因此，藉由調整浸潰水中的磷酸及/或磷酸鹽添加量， 而能調整豆漿及豆毁加工品之風味中的濃厚感與甜味，且 亦能調整濃厚感與甜味的平衡。此處，來自所添加之磷酸 26 201106873 及/或磷酸鹽的磷酸離子濃度小於4 mm〇i/L時，因為無 法提升所獲得之豆漿的濃厚感’故不佳。而且’來自所添 加之磷酸及/或鱗酸鹽的鱗酸離子濃度雖然亦可高於2〇 mmol/L，但即便高於2〇mmol/L’亦難以獲得更進—步 的效果。 此處，浸潰水中’除了填酸及/或填酸鹽以外，可適 當添加並溶解選自鈉鹽、鎂鹽及鈣鹽之1種或2種以上。 藉由使用除了磷酸及/或磷酸鹽以外還適當添加並溶解選 自鈉鹽、鎂鹽及鈣鹽之1種或2種以上而成的浸潰水，豆 漿及豆漿加工品將能在風味上在廣泛的範圍内進行調整。 作為磷酸及磷酸鹽，可例示：磷酸、磷酸二氫鈉、碟 酸二氫卸、麟酸約等。 又，作為鈉鹽，可例示：氣化鈉、磷酸二氫鈉。又， 作為鎂鹽’可例示：氣化鎂、硝酸鎂、碳酸鎂等。又，作 為添加於浸潰水中的鈣鹽，可例示：氣化鈣、硝酸鈣、碳 酸鈣等。 另外’例如磷酸二氫鈉等具有鈉及磷酸兩者的鹽，可 使用作為納鹽、亦可使用作為磷酸鹽。 、故過浸潰步驟的大豆類，與上述第一實施形態之（A ) 步帮同樣地進行大豆分離步驟及氣體接觸步驟。大豆分離 ’大豆類是與含有磷酸離子的浸潰水分離。 接著’針對水接觸步驟進行說明。 本實施形態中，與上述第一實施形態之（A )步驟同樣 5 27 201106873 地’（D)步驟亦可在大豆分離步驟後包含水接觸步驟。水 接觸步驟是以與上述第一實施形態同樣的順序來實施。因 此，以下省略重複之内容的說明’而以不同的部分為中心 來進行說明。 本實施形態之水接觸步驟中，藉由使水接觸被分離的 大且類，而可去除附著於大豆類表面的磷酸離子等。亦即， 水接觸步驟中，藉由使水接觸被分離的大豆類，而可清洗 大豆類。又，水接觸步驟亦作為清洗步驟而發揮作用。亦 即’對於在水接觸步驟中藉由水來清洗大豆類的表面之後 從該大丑類獲知的丑漿等而言，浸潰水中所含的鱗酸離子 實際上並不會移動至豆漿等之中。 第二實施形態中所謂的「發芽誘導處理大豆類」，是指 經過先前所說明#( D )步，驟也就是發芽誘導處理步驟而獲 得的大豆類。 此處，第二實施形態中之「發芽誘導處理大豆類」，並 不僅指已發芽的大豆類。如同上述，「發芽誘導處理大豆類」 /、要疋經過（D)步驟也就是發芽誘導處理步驟的大豆類即 可，其亦包含了實際上尚未發芽但種子中已經開始進行發 芽活動的大豆類。 以下，將實際上已發芽之大豆的比例也就是「發芽率 使用作為指標，但第二實施形態中之「發芽誘導處理大豆 類」並不限定於滿足以下所示之「發芽率」者。 丑 >此處’所謂的普芽，·已有下述各種定義：植物的芽、 花粉、種子或孢子開始生長或發生（「大辭林」，第二版，、 28 201106873 二省堂出版）；種子中經分化之胚的各器官的成長（增田芳 ‘雄著’「植物生理學」，修訂第14版，培風館出版，2001 •年1〇月，第5 1〜57頁）等，但本實施形態中所謂的「發 芽」，是指「大豆中，芽或根突破表皮而穿出的狀態」。 然後’本實施形態中所謂的發芽率，是指從大豆類中 任意取50個大豆，其中實際上已發芽之大豆的比例。 本實施形態中’發芽誘導處理大豆類的發芽率為6〇0/〇 〜100%時，因為可適當地改善所獲得之豆漿及豆漿加工食 品的風味，所以較佳。 又’包含了實際上尚未發芽但種子中已開始進行發芽 活動之發芽誘導處理大豆類的情形中，發芽率為60%〜90% 時、進而為70%〜90%時，同樣因為可適當地改善所獲得 之豆漿及豆槳加工食品的風味，所以較佳。 此處’如上所述’本實施形態中之發芽誘導處理大豆 類’並不限定於滿足上述發芽率的大豆類。 經過（D)步驟的發芽誘導處理大豆類，接著進行（E) 步驟及（F)步驟。本實施形態之（E)步驟是與上述第一 實施形態之（B)步驟相同，而且本實施形態之（F)步驟 是與上述第一實施形態之（C)步驟’因此在本實施形態的 . 說明中’省略針對（E)步驟及（F)步驟的說明。藉由經 過（E)步驟及（F)步驟，而能夠從發芽誘導處理大豆類 獲得丑聚。所獲得之豆漿，與上述第一實施形態同樣地， 可作為無調整豆.漿或調整豆漿，亦可進而加工而作為豆漿 加工食品。 ί«. 29 201106873 若根據本實施形態，則可提供一種豆漿的製造方法 其係從發芽誘導處理大，豆類製造豆漿，其中作為浸潰步鄉 中浸漬大豆類的浸潰水而使用添加並溶解特定量之磷酸及 /或磷酸鹽而成的水’藉此能夠調整所獲得之豆漿的風味。 具體而言，藉由使用添加並溶解特定量之磷酸及/或 峨酸鹽而成的浸潰水’料製造濃厚感強烈、甜味增加的 豆漿。 進而’ s使用所獲得之豆聚作為原料來加工處理則 藉此可製造一種濃厚感和甜味增加的豆聚加工食品。 〔實施例〕 以下，藉由實施例來進而詳細地說明本發明，但本發 明並不限定於這些實施例。 [實施例1〜5、比較例1〜7] 在1 L之如表1所述的各種浸潰水中，將4〇〇呂之大 豆（日清商會股份有限公司販f，商品名「Εη&」）浸漬2 小時（浸潰水溫度：30。〇,而作成浸潰大豆（浸潰步驟）。 所使用的a /責水，是在自來水中添加並溶解石肖酸鉀和碟酸 且使斜離子㈣酸離子的濃度成為規定的量而製備。例 如’在實施例3所使用之浸潰水的情形中，是藉由在i l 之自來水中添加並溶解1(M g之硝酸卸和0.294 g之碟酸 而製備。 又，作為比較，而將未添加硝㈣和磷酸的自來水作 為浸潰水，並進行同樣的實驗而獲得浸潰大立（比較例。。 30 201106873 表1中’所添加之鉀離子或磷酸離子的濃度，是表示 為每1 L中之鉀離子或磷酸離子的莫耳濃度（mmol/ L )。 [表1] 表1所添加之斜難 潰水中的濃度 钟離子（mmol 麟酸離子（mmol/L) 實施例1 25 3 實施例2 實施例3 實施例4 —·_----- - ——_J0 ~~— · 3 _ 100 3 120 3 實施例5 250 3 比較例1 0 0 比較例2 比較例3 _ 3 5 3 比較例4 10 3 比較例5 500 3 比較例6 750 3 比較例7 1000 3 將浸潰大豆從浸潰水分離並瀝除水分後（大豆分離步 驟、氣體接觸步驟），為了從浸潰大豆的表面去除來自浸潰 水的卸離子和磷酸離子，而以自來水清洗從浸潰水分離後 的浸潰大豆（水接觸步驟）。之後，將浸潰大豆移至陰暗處， 一邊使水接觸大豆表面而不使其乾燥、一邊以30〇c靜置2〇 小時’而獲得發芽誘導處理大豆。 從所獲得之發芽誘導處理大豆中任意取約50個大 豆’調查其中實際上已發芽之大豆的比例，亦即發芽率。 結果’發芽率分別為73% (實施例1 )、76% (實施例2 )、 67% (實施例3 )、80% (實施例4 )、50% (實施例5 )、67% (比較例1 )、72% (比較例2 )、70% (比較例3 )、69% (比 較例4 )、20% (比較例5 )、8% (比較例6 )、0% ( t匕較例 7)〇 31 201106873 接著’對於800 g之所獲得之發芽誘導處理大豆，添 . 加^[之水’藉由桌上型豆漿製造機（東京Unicom股份 * 有限公司製’型號為CL-010 )來進行磨碎處理而製造豆糊 (磨碎步驟）。藉由壓濾機將所獲得之豆糊過濾後，進而使 用70網目的篩子來去除豆渣部分’而作成未殺菌豆漿（豆 渔分離步驟）。將此未殺菌豆漿以105°C、15分鐘的條件進 行熱壓（autoclave)處理，藉此製造比較例！〜7和實施例i 〜5的豆漿。 [風味評價] 風味評價，是由4名品評員食用各1 〇 mi之比較例^ 7和貫施例1〜5的豆漿’並針對食用時的甜味、苦味 濃厚感之各項目，以5分法來進行。具體而言， 疋韁由下 述方式來進行：將比較例1之評價的值設為3 刀听，針對 樣品之風味評價，基於以下的評價基準來給予分數，再 計算品評員全體的評價分數之平均值。 果 取2所示。 本發明之風味評價中，當甜味的評價分數與甚 z、石沐的評 刀數相同或較高，且濃厚感大於3〇時，將其 味良好」。 斷為風 (却味、苦味、濃厚感的評價基準） 5分；相較於比較例1，感覺相當地強烈 4分；相較於比較例1，感覺較強烈 3分；與比較例1相同程度 2分；相較於比較例1，感覺較微弱. _ 1分；相較於比較例1，感覺相當地微弱 32 201106873 [表2]201106873 VI. Description of the Invention: [Technical Field] The present invention relates to a soybean milk and a method for producing the same, and a processed soybean milk processed product. [Prior Art] The soymilk has been used as a raw material for tofu or soybean hull since ancient times. 1, it is known that if compared with cow's milk, soy milk is not only inferior in the camp, it also has effects on lifestyle diseases. Not only in Sakamoto, but also in the eyes of all countries. Recently, most of them have been used as functional foods: Drinking. Here, most of the soy milk has a characteristic warm taste and soybean odor from soybeans. Therefore, there is an increasing demand for flavor improvement of soy milk. In response to this, there has been proposed a method in which the medicinal herb is used to treat soybean meal by the reducing power of the conidia of the microorganism of the genus Fusarium, thereby reducing the following substances: deodorization: various causes of bean odor The compound "the temple is not a significant substance, the other people are awakened, and the others are awake: 翻, 七立去# + Zhu Xi or Fangxiang aldehyde (see Patent Document 1). Further, there has been proposed a method of, for example, contacting a soybean product with a culture of Streptococcus faecium (Strept0C() ccus the_phUus) strain 3261, thereby improving the flavor of the soybean product (see Patent Document 2). Further, there has been proposed a method in which, for example, the soybean is crushed, washed, and subjected to water absorption treatment in water vapor, and then subjected to high-temperature treatment in the superheated steam of the i5G to 20 generation 3 201106873, thereby improving the bad odor (refer to Patent Document 3). ). [Prior Art Document] (Patent Document) Patent Document 1 . Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. 2,871,379, Patent Document 3: Japanese Patent Laid-Open Publication No. Hei. No. Hei. [Problem] The method described in the patent document 专利 and the patent document 2 is sterilized by two pairs of soymilk, etc., so that there is no possibility of hygiene. Moreover, since the step of removing the bacteria must be performed, the manufacturing cost can be increased. Further, the bean gather obtained by the method described in Patent Document 3 has a special flavor because it has a special flavor when fried beans are used. Here, the above methods are not methods for picking up the flavor of the pulp or adjusting the flavor for the purpose of removing the bad flavor of the present. The first method of the present invention is to provide a method for treating soybeans by germination-inducing treatment of soybeans (the production of soybean milk by germination-inducing treatment by using water to add and dissolve a specific amount of potassium) as a dip In the smashing step, the water swell of the large _ ^ hu is immersed, and the flavor of the obtained soybean milk can be adjusted. The spoon 201106873 and the 'in the present invention' are the second aspect, and the object is to provide a method for manufacturing bean rot. The soymilk produced by the germination-inducing treatment can be adjusted by using a water obtained by adding and dissolving a specific amount of acid and/or a disc acid salt, and using the impregnating water which is impregnated with soybeans in the impregnation step. [Technical method for solving the problem] The present invention relates to a method for producing soybean milk, which comprises the steps of: (A) a germination induction treatment step which comprises the following steps: an impregnation step, which is Soybean is impregnated in the step of immersing water, the impregnating water is impregnated water obtained by adding and dissolving potassium salt, and the potassium ion concentration from the added sulphate is 20~300 mmol/L; the soybean separation step , a step of causing the soybeans impregnated in the impregnation step to be separated from the impregnation water; and a gas contacting step in the impregnation step and/or after the soybean separation step, including a step of contacting the oxygen gas with the soybeans; (B) a grinding step of grinding the soybeans obtained by the germination-inducing treatment obtained in the germination-inducing treatment step to obtain the #豆糊; and (C) Slag separation step or homogenization treatment step The okara separation step is a step of removing the bean paste from the bean paste obtained by the grinding step, and the homogenization treatment (4) is a step of homogenizing the obtained soybean paste. The foregoing step preferably has a water contacting step, and the water contacting step is preceded. The step of contacting the soybeans with water or the aforementioned impregnation water after the soy separation step. Further, in the water contacting step, it is preferred that the soybeans are brought into contact with water, and the potassium ions adhering to the surface of the soybeans are removed by the water. Further, the impregnation water is a secondary water which is further added and dissolved with phosphoric acid and/or a phosphate salt, and the concentration of the phosphoric acid ion from the added phosphoric acid and/or phosphate is preferably 0. 1~10mm〇丨/L. Further, the immersion water is a immersion water obtained by further adding and dissolving a sodium salt, and the sodium ion concentration from the added sodium salt is preferably 5 〇 to 22 〇 mmol/L °. The molar ratio of the molar amount of potassium ions from the added potassium salt to the molar amount of alkali metal ions from the added potassium salt and sodium salt in the water (potassium of potassium ions / alkali metal ions) The amount of the molar amount is preferably 2/10 or more and less than 5/1 〇. The present month relates to a processed soybean milk product obtained by processing the soybean milk obtained by the method for producing the soybean milk described above. The soybean milk processed food is preferably selected from the group consisting of tofu, soybean hull, and soy milk powder. The present invention relates to a method for adjusting the flavor of soybean milk, which is a method for adjusting the flavor of soybean milk produced by the following production method, the manufacturing method comprising The following steps are: (A) a germination induction treatment step comprising the steps of: a dipping step of immersing the soybeans in the impregnation water; and a soy separation step of the soaking step Soaked soybeans become self-impregnated a step of separating the state; a step of contacting the body with the step of contacting the oxygen-containing gas with the soybean in the impregnation step, and/or after the step of separating the soybean; (8) the step of grinding a step of obtaining a soybean paste by germination-inducing treatment of soybeans obtained in the germination-inducing treatment step; and (c) a soybean residue separation step or a homogenization treatment step, wherein the soybean residue separation step is from the grinding step a step of removing the okara in the obtained soybean paste, the homogenization treatment step is a step of homogenizing the soybean paste obtained from the grinding step, wherein 'in the impregnation step included in the step (A), borrowing The flavor of the soybean milk is adjusted by using the following impregnation water which is impregnated water obtained by adding and dissolving a potassium salt, and the potassium ion concentration from the added potassium salt is 2 〇 300 300 mmol / L. Further, the 'water immersion water' is a immersion water obtained by further adding and dissolving phosphoric acid and/or phosphate, and the concentration of the phosphate ion from the added phosphoric acid and/or phosphate is preferably 0. 1~l〇mm〇l/L. Further, the above & water blasting is a immersion water in which a salt is added and dissolved, and the sodium ion concentration from the added sodium salt is preferably 5 Å to 22 Å mmol/L. The present invention relates to a soybean milk obtained by the following manufacturing method. The manufacturing method comprises the following steps: (A) a germination inducing treatment step comprising the step of: impregnating a step of impregnating soybeans In the step of immersing water, the immersion water is immersion water obtained by adding and dissolving potassium salt, and the potassium ion concentration from the added potassium salt is 20 to 300 mmoI/L; the soybean separation step is performed in The soybeans impregnated in the impregnation step are in a state after separation from the immersion water; and the gas contacting step is performed in the impregnation step and/or after the large 7 201106873 bean separation step a step of contacting the oxygen-containing gas with the soybeans; ' (8) a grinding step of pulverizing the soybeans obtained by the germination-induced treatment obtained in the step (4) of the hair treatment to obtain the bean paste; and (c) a bean dregs separation step or a homogenization treatment step, wherein the bean edge separation step is a step of removing the bean from the (10) obtained in the grinding step, the homogenization treatment step being the bean obtained from the grinding step Paste homogenization Li's steps. Further, the impregnation water is a sedimentation water obtained by further adding and dissolving phosphoric acid and/or a phosphate salt, and the concentration of the phosphoric acid ion from the added phosphoric acid and/or phosphate is preferably 0. 1 to l〇mmol/L. Further, the impregnating water is impregnated water in which a sodium salt is further added and dissolved, and the sodium ion concentration from the added sodium salt is preferably 5 〇 to 220 mmol/L. The present invention relates to a soy milk. A manufacturing method comprising the following steps: (D) a germination inducing treatment step comprising the step of: impregnating a step of impregnating soybeans with water, the impregnating water is added and dissolved Phosphoric acid and/or phosphate impregnated water, and the concentration of phosphate ions from the added phosphoric acid and/or phosphate is 4-20 mmol/L; the soy separation step 'which is made in the impregnation step The impregnated soybeans are in a state after separation from the aforementioned impregnation water; and the gas contacting step is performed in the impregnation step, and/or after the soybean separation step, contacting the oxygen-containing gas with the soybeans Step (E) a grinding step of pulverizing and immersing the ugly class obtained in the germination induction treatment step to obtain a bean paste step by step (F) the bean dregs separation step or a f-processing step, the bean separation step is from The step of removing the okara from the bean paste obtained in the grinding step is the step of homogenizing the obtained soybean paste. Further, in the above step (D), preferably having a water contacting step, the water contacting step is a step of bringing the soybeans into contact with water or the aforementioned impregnation water after the soybean separation step. Further, in the water contacting step, it is preferred that the soybeans are brought into contact with water, and the phosphate ions adhering to the surface of the soybeans are removed by the water. The present invention relates to a soybean milk processed food obtained by subjecting soybean milk obtained by the above-described method for producing soybean milk to processing. Further, the soy milk processed food is preferably selected from the group consisting of tofu, soybean hull, and soy milk powder. The present invention relates to a tune. A method for adjusting the flavor of whole soybean milk, which is a method for adjusting the flavor of a bean pad manufactured by the following manufacturing method, the manufacturing method comprising the following steps: (D) a germination induction treatment step comprising the following steps: a dipping step, a step of immersing the soybeans in the impregnated water; a step of separating the soybeans into a state in which the soybeans impregnated in the impregnation step are separated from the water-immersed water; and a gas contacting step The step of contacting the oxygen-containing gas with the soybeans in the impregnation step and/or the soy separation step; (E) the grinding step 'which is the germination induction obtained in the germination induction treatment step a step of treating the soybeans to obtain the bean paste by grinding; taking the steps of 9 201106873 and (F) the separation of the slag or the step of (4), the step of removing the bean dregs from the bean paste obtained by the grinding step ^ ^ The quality treatment step is the step of processing the bean paste obtained from the grinding step: wherein, in the step of the (D) step, the main 13 is subjected to the immersion water, the following immersion water is used. To adjust the flavor of soy milk,县县忍/S: The immersion water formed by adding and dissolving dish acid and/or phosphate in 凊水疋, also 孓, and the phosphate ion concentration from the added phosphoric acid and /g phosphate is 4~20mmQ1/ I^. The present invention relates to a soybean milk which is obtained by the following production method. The manufacturing method comprises the following steps: (D) a germination induction treatment step comprising the following steps: a dipping step, which is to make a large a step of immersing in water, the impregnating water is impregnated water obtained by adding and dissolving phosphoric acid and/or phosphate, and the concentration of phosphate ions from the added acid and/or phosphate is 4~2 〇mm〇1/L; the soybean separation step 'the step of making the soybeans impregnated in the impregnation step into a state after the self-immersion water knife is separated; and the gas contacting step, which is in the dip a step of contacting the oxygen-containing gas with the soybeans after the step of separating and/or after the soy separation step; (E) a grinding step 'which is the germination-inducing treatment soybean obtained in the germination induction treatment step a step of obtaining the bean paste by grinding; and (F) js_ separating step or homogenizing step, the step of separating the bean dregs, and removing the bean dregs from the bean paste obtained by the grinding step, both of which are 201106873 The step is obtained from the grinding step Paste process of homogenization step. [Effect] According to the present invention, a method for producing soybean milk can be provided as a first aspect, which is a method for producing soybean milk from a germination-inducing treatment soybean, and using water obtained by adding and dissolving a specific amount of potassium salt. The flavor of the obtained soybean milk can be adjusted as the impregnation water of the 戌> Further, according to the present invention, as a second aspect, there is provided a method for producing a soybean milk which is produced by germination-inducing treatment of soybeans by adding and dissolving a specific amount of phosphoric acid and/or phosphate. Water is used as the impregnation water of the soybeans in the impregnation step, and the flavor of the obtained soybean milk can be adjusted. [Embodiment] [Best Mode for Carrying Out the Invention] Hereinafter, a first embodiment of the present invention will be described. The present invention is not limited to the following embodiments, and can be implemented within the scope of the object of the present invention. Further, 'there will be an appropriate description of the place where the description is repeated, but the subject matter of the present invention is not limited thereby. First, the method for producing the soybean milk in the present embodiment will be described. The method for producing soybean milk according to the present embodiment comprises at least the following steps. (A) Step "Step of germination induction treatment for germination-inducing treatment of soybeans", (step) "Step of grinding germination-inducing soybeans to obtain 201106873 mashing of soybean paste", and (c) "Improving the ugliness of the bean dregs from the bean paste" to check the separation step or the homogenization step of homogenizing the bean paste." Here, the soybeans are beans which represent the genus Glycine. Beans of the genus Soybean n fully mature soybeans (mature soybeans, pelleted soybeans or simply soybeans), or edamame. Examples of the fully mature soybean include commercially available soybeans such as dried soybeans, black soybeans, and green soybeans, and soybeans of the genus Soybean. For example, any of the following may be used: Enrei, Ryuhou, T〇y〇h〇mare, (4) (four) position. Such as Japanese-made large-scale IOM and other foreign-made soybeans, genetically modified soybeans and non-genetically-reconstituted soybeans. As an example of a specific foreign soybean production, a product sold by Nisshin Olympus Group Co., Ltd. may be cited: [Namark, the steps (A), (B), and (c) are explained. First, the step (A) will be described. The step of germination induction processing includes a dipping step, a knife removing step, and a gas contacting step. The germination inducing treatment step, preferably after the soy separation step, comprises a water contacting step. First, the dipping step will be explained. * The main sigh step is a step of soaking the soybeans in the ~be water in which the potassium salt is added and dissolved. Specifically, the 'impregnation step is a step of immersing the soybeans in the impregnated water, which is the old water obtained by adding and dissolving the potassium salt, and the potassium ion concentration from the added potassium salt is 20~ 3〇〇mmol/L 〇12 201106873 Immersion water is added and dissolved potassium salt, and the potassium ion concentration from the potassium salt is 20~3〇〇mmol/L, preferably 5〇~ 15〇mm〇i . /L is more preferably obtained in an amount of 80 to 120 mmol / L. For example, in order to obtain impregnation water having a potassium ion concentration of 1 〇〇mm〇l/L from the added potassium salt, when potassium nitrate is used as the potassium salt, potassium nitrate is added 1 Torr with respect to 1 liter of tap water. 1 g. In the impregnated water in which the potassium salt is added and dissolved, the impregnation treatment is ugly, and the thick feeling of the soymilk and the processed product obtained from the germination-inducing soybeans described later can be made strong. Therefore, by adjusting the amount of potassium salt added in the impregnation water, it is possible to adjust the richness of the processed soybean milk and the processed soybean milk. When the potassium ion concentration of the added potassium salt exceeds 300 mm 〇 1 / L, the flavor of the bean-smelling and processed soybean milk products may have a strong taste, but tends to have a strong bitter taste. Moreover, the flavor of soy milk and soymilk processed products tends to have undesirable flavors such as metallic taste. Here, in addition to the potassium salt, one or two or more selected from the group consisting of phosphoric acid, phosphate, sodium salt, magnesium salt and calcium salt can be appropriately added and dissolved. By using, in addition to the potassium salt, one or two or more kinds of impregnating water selected from the group consisting of phosphoric acid, a dish salt, a sodium salt, a magnesium salt, and a calcium salt, the bean and soy milk processed product will be used. It can be adjusted in a wide range of flavors. • In the case where the impregnation water 5 is further added and dissolved with phosphoric acid and/or phosphate in addition to the potassium salt, the added phosphoric acid and/or phosphate is added only from the added phosphoric acid and/or . Or the phosphate ion concentration of phosphate is 〇·1~10 mmol/L. The amount is preferably i~7 mmol/L, more preferably 13 201106873 is 2~4 mmol/L. For example, in order to obtain impregnation water having a phosphoric acid ion concentration of 3 mmol/L from the added phosphoric acid and/or phosphate, when phosphoric acid is used, the phosphoric acid is added with respect to 1 liter of tap water. 294 g. By soaking the soybeans in the impregnating water in which the potassium salt and the phosphoric acid and/or the phosphate are added and dissolved, the soybean milk and the processed soybean milk obtained from the germination-inducing soybeans described later can be strongly changed. Strong, and the sweetness is also increased. Therefore, by adjusting the amount of phosphoric acid and/or phosphate added in the impregnation water, the balance between the richness and the sweetness in the flavor of the soybean milk and the processed soybean milk can be adjusted. With respect to the impregnation water, in the case where the sodium salt is further added and dissolved in addition to the potassium salt, the 'added sodium salt' is added only in such a manner that the concentration of the nano ion from the added sodium salt is 50 to 220 mmol/L. It is preferably an amount of from 140 to 200 mmol/L, more preferably from 14 〇 to 16 〇 mm 〇 i/L. For example, in order to obtain impregnation water having a sodium ion concentration of 150 mmol/L from the added sodium salt, when sodium gasification is used as the sodium salt, the sodium chloride is added in 8 liters of tap water to add 8 8 g. By immersing the smear in the immersed water in which the potassium salt and the sodium salt are added and dissolved, the aftertaste of the smear and the five-pulp processed product obtained from the germination-inducing treatment of soybeans described later can be obtained. More refreshing. Therefore, by adjusting the amount of the sodium salt added to the immersion water, it is possible to adjust the richness in the flavor of the soybean milk and the processed soybean milk and the refreshing feeling & balance of the aftertaste. By soaking the soybeans in the impregnating water obtained by adding and dissolving the potassium salt, the phosphoric acid, and/or the phosphate or the sodium salt, the soybean milk obtained by inducing the treatment of soybeans from the following aft 14 201106873 and The increase in the flavor of the soymilk processed product is suppressed: 'stronger feeling becomes stronger, sweet taste is increased #, and the aftertaste is more π cool. Therefore, by adjusting the potassium salt phosphoric acid and/or the disc acid salt with respect to the impregnation water, The amount of sodium salt added can obtain soymilk and soymilk processed products which have a sense of indifference and sweetness, and which have a refreshing aftertaste. Month'j describes the ratio of the molars of potassium ions from the added potassium salt to the molars of the metal ions from the added salt and (4) (the molar amount of potassium ions / The molar amount of the alkali metal ion is preferably WO or more and less than 5/1 G, more preferably 3 force Q or more and less than 5/$, and most preferably 3/10 or more and 4/1 inch or less. In addition, in the case of changing the water, the molar amount of potassium ions from the added potassium salt is compared with the molar amount of the metal material from the potassium salt and the sodium salt added by the household, if it is within the above range, You can get a good bean flavor. Here, the alkali metal ion is specifically a potassium ion or a sodium ion. By adjusting the amount of sodium salt added and the amount of potassium salt added in the impregnation water, the ratio of the amount of _ ions to the amount of ohms of the metal ions can be adjusted within the above range. For example, by adding and dissolving 101 § in 1 liter of tap water: acid clock and 8. 8 κ gasification, and the ratio of the molar amount of the potassium salt and the sodium salt quinone ion added to the molar amount of the alkali gold vapor ion from the added potassium salt and the sodium salt can be adjusted ☆ 4/10. That is, the dip water of the present invention is obtained by adjusting the amount of the second additive (four) and the amount of the gasification nanometer to be respectively the above amount. The ratio of the molar amount of the above potassium ion in the peak to the molar amount of the reverse metal ion is 4/1 Torr. 201106873 Water used for immersion water can be used, for example, tap water, river water, industrial water, or ion exchange water. The impregnation water can be prepared, for example, by adding and dissolving the above-mentioned salt or phosphoric acid of potassium or the like in tap water. When the added salt is dissolved, it may be stirred as needed. The salt to be removed is exemplified by potassium carbonate, potassium nitrate, potassium carbonate, potassium dihydrogen phosphate or the like. Further, examples of the phosphoric acid and the phosphate include phosphoric acid, sodium dihydrogen phosphate, potassium dihydrogen phosphate, and dish acid. Further, as the sodium salt, sodium chloride or sodium dihydrogen phosphate can be exemplified. Further, examples of the salt of the town include magnesium carbonate, magnesium nitrate, and magnesium carbonate. In addition, as a calcium salt to be added to the immersion water, calcium carbonate, calcium nitrate, calcium carbonate, etc. can be exemplified. Further, for example, a salt having both potassium and phosphoric acid such as potassium dihydrogen phosphate can be used as the potassium salt. Can be used as a phosphate. Similarly, a salt having both sodium and phosphoric acid such as sodium dihydrogen phosphate can be used as the sodium salt or as a disc acid salt. For the impregnation (treatment), for example, the Da Li can be stored in a tank having a predetermined capacity. Into the tank, the impregnation water is poured into the tank, and the impregnation is maintained by the following impregnation conditions. The temperature of the impregnating water is preferably from 10 to 40 ° C, more preferably from 15 to 35 ° C, most preferably from 20 to 30. Hey. The immersion time is preferably 〇 5 to 36 hours, more preferably 1 to 1 hour, and most preferably 1 to 5 hours. ... 201106873 Description. The soybeans are subjected to the above-described impregnation and then the soybean separation step for the soybean separation step is a step of separating the impregnated water. The soybean separation step is, for example, by removing the impregnated water stored in a tank of a predetermined capacity together with the soybeans from the tank, or taking out the soybeans stored in the tank of the predetermined capacity and immersed in the impregnation water. It is outside the tank, and the soybeans are in a state of being separated from the immersion water. In the soybean separation step, the soybeans are impregnated with water containing ions. The receiver will be described with respect to the gas contact step. The gas contacting step ' is a step of contacting the oxygen-containing gas with the soybeans. The gas contacting step can be carried out in either the impregnation step and/or the separation step. That is, the gas contact treatment may be carried out in the impregnation step, may be carried out after the soybean separation step, or may be carried out in both the impregnation step and the separation step. In the case where the gas contacting step is performed in the immersing step, that is, the gas contact treatment in the gas enthalpy (4) is a gas contact treatment method in the case of performing in the smashing step, for example, the following may be exemplified Method: An oxygen-containing gas is contacted with soybeans by bubbling an oxygen-containing gas such as air and oxygen into the impregnation water. Here, the amount of the oxygen-containing gas to be injected is preferably 50 ml/min to 3 〇〇〇 ml/min with respect to the weight of the soybeans before the impregnation step of 10 () g. Further, the injection of the oxygen-containing gas is carried out continuously or intermittently. 201106873 The gas contact step is performed after the impregnation step, ie, . The gas contact treatment in the gas contacting step is performed after the impregnation step. In the case of the gas contact treatment method, for example, the following method is illustrated. An oxygen-containing gas (e.g., air or oxygen) is contacted with the soybeans separated by the soy separation step. Here, the contact time with the gas is preferably from 8 to 30 hours, more preferably from 8 to 25 hours, most preferably from 8 to 22 hours. Next, the water contact step will be described. In the present embodiment, the step (A) may also include a water contacting step after the soybean separation step. The water contacting step ' is a step of bringing the soybeans separated from the water by the immersion water in the soybean separation step into contact with water or immersed in water. In the water contacting step, the germination of soybeans can be promoted by contacting soybeans with water or impregnated water. Specifically, the water contact treatment in the water contacting step can be carried out by modifying the soybeans in the form of separation from the immersion water in the soybean separation step to water or impregnating water, or Soy-based spray water or impregnated water in a state after separation from the immersion water in the soybean separation step. Further, the water contacting step is preferably carried out several times in an interactive manner with the gas contacting step. Specifically, the water contacting step is preferably repeated alternately with the gas contacting step every 2 to 4 hours, preferably by repeating the water contact treatment for 2 to 4 hours in a tank filled with water or the like. Soybeans are discharged outside the tank and are held in contact with the atmosphere at 2~4. Further, for example, it is preferred to irrigate the separated soybeans every 2 to 4 hours. 201106873 The water used in the water contact step includes: from yangshi, 3 mesh water, chuanchuan water, industrial water, ion exchange water, etc. Further, in the water contacting step, the immersion water in the present embodiment may be used in addition to the water. Here, the impregnated water separated from the step is removed, and water may also be used. The immersion water may be a immersion prepared by the separation. Here, in the water contact step, potassium ions or the like adhering to the surface of the soybean may be removed by bringing the water into contact with the separated soybeans. That is, in the water contact step, the soybeans can be washed by bringing the water into contact with the separated soybeans. Further, the water contact step also functions as a washing step. In other words, for soy milk obtained from the soybeans after washing the surface of the soybeans with water by the water contact step, the potassium ions contained in the impregnated water do not actually move to the soybean milk or the like. The term "germination-inducing soybeans" as used in the first embodiment refers to soybeans obtained by the step of germination induction, which is described in the first step. In addition, the so-called germination-inducing treatment soybean in the second embodiment to be described later refers to soybeans obtained by the germination-inducing treatment step in the step (D) of the second embodiment. Here, the "germination-inducing treatment of soybeans" in the first embodiment means not only soybeans which have been germinated. As described above, "germination-inducing soybeans" can be used as long as it passes through the (Α) step, which is the soybean-inducing treatment step, which also includes soybeans that have not actually germinated but have already started germination in the seeds. The proportion of soybeans that will actually sprout is also ". The germination rate is used as an indicator. However, the "germination-inducing treatment soybean 201106873 class j" in the first embodiment is not limited to those satisfying the "germination rate" shown below. Here, the so-called germination has the following definitions: plant buds, pollen, seeds or stalks begin to grow or occur ("Da Lin", second edition, published in the Second Provincial Hall); The growth of various organs of the embryo (Zeng Tian Fang Xiong's plant physiology) "Revised 14th edition, published by Peifeng Museum, 2001, 1st month, pages 51~57", etc., but the so-called "germination" in this embodiment is Refers to the state in which the bud or root breaks through the epidermis in soybeans. Then, the germination rate in the present embodiment means a ratio of 50 soybeans arbitrarily taken from soybeans, in which soybeans have actually been germinated. When the germination rate of the germination-inducing treatment soybean is 4% to 1%, it is preferable because the flavor of the obtained soybean milk and processed bean food can be appropriately improved. Further, in the case of a germination-inducing treatment soybean which has not actually germinated but has started germination activity in the seed, the germination rate is 4 〇〇/. In the case of the same, it is preferable because the flavor of the obtained soybean milk and the processed soybean milk can be appropriately improved. Here, as described above, the germination-inducing treatment soybean in the present embodiment is not limited to soybeans satisfying the above germination rate. Next, the step (B) will be described. (B) The step, that is, the grinding step, is a step of grinding the germination-inducing soybean obtained in the germination-inducing treatment step to obtain a bean paste, and the step of obtaining the bean paste is exemplified as: a crusher (mass) C〇u〇ide〇 or grinder. 20 201106873 ^Grinding treatment in the grinding step, for example, by grinding water (with water injection) by adding water to the mixture of germination-derived soybeans Further, for example, the weight of the germination-inducing soybean is first added: 1 to 5 times the amount of water' is preferably 15 to 3 times, more preferably 5 to 2 times the amount of water. The water to be added to the soybean is preferably 5 to 9 Torr. (:, more preferably -20 ° C. ” ' Next, the slit width is adjusted by the melter, and the grinding is performed for 2 to 2 times. The pulverization treatment is carried out by the pulverization treatment. The pea paste is produced by grinding the germination-inducing treatment of the large denier in the presence of water. Next, the step (C) will be described. The step includes a bean dregs separation step or a homogenization treatment step. The step of separating the bean dregs may include only the processing step. Further, in the step of scooping (c), the liquid may be further homogenized in the step of separating the bean dregs from the bean dregs. Most of the commercially available soymilk has been made from beans. Bean dregs. It is called "fourth" spicy soy milk without the "processing and separation" of the bean. The ugly separation step is the step of removing the slag obtained from the grinding step. Bamboo 1γ is specifically used to remove bean peas. The bean paste obtained by the grinding step is removed from the bean paste. · "Vulture. Treatment, and 21 201106873 specifically ' is by a prescribed centrifugal device at 500 rpm, preferably. The bean paste is centrifuged at a condition of 1000 rPm, more preferably 1500 rPm. The bean dregs are removed from the bean paste. Further, the bean dregs can be removed from the bean paste by filtering the bean paste obtained by the grinding step by a filter press (fnter press). Specifically, it is by a filter press, 0. The pressure of 01~0·05 MPa is used to filter the bean paste, and the bean dregs are removed from the bean paste. Here, for the purpose of making the soy protein easy to coagulate, the soybean paste may be heat-treated at about 1 〇〇〇 c before the separation treatment in the bean dregs separation step is started. In the case where the step (C) includes only the grinding step, the liquid obtained by removing the bean dregs from the bean paste is the soybean milk in the present embodiment. The homogenization treatment step is a step of homogenizing the soybean paste obtained in the grinding step. The homogenization treatment can be carried out, for example, using a (high pressure) homogenizer. The pressure condition at the time of the homogenization treatment is preferably 5 to 5 Å Mpa, more preferably 1 Torr to 40 MPa, most preferably 1 5 to 30 MPa. In the case where the step (C) includes only the homogenization treatment step, the liquid obtained by homogenizing the soybean paste is the soybean milk in the present embodiment. • (C) The step (C) includes the soy bean separation step and the homogenization treatment step, and the liquid (soybean milk) obtained by separating the bean dregs from the paste, for example, using a homogenizer, is further subjected to a force of 5 to 50 MPa. Homogenization treatment (岣 岣 homogenization treatment). • - . : · « The soymilk in this embodiment can be adjusted without soy milk, or adjusted for 2011 201173. The unadjusted soymilk is a soy milk which is not specially added with sugar, juice, vegetable oil, salt, maltodextrin, emulsifier, carrageenan, spice, potassium citrate, etc., and the addition of the above additives is added to the soymilk. And adjust the taste. Further, the soymilk of the present embodiment t may be filled in a suitable container as needed. The material, shape, and the like of the container to be filled are not particularly limited. The soybean milk in the present embodiment is processed into a soy milk processed food by being processed as a raw material of various foods. Here, the "processed food" refers to a heat treatment, a cooling treatment, a drying treatment, a powdering treatment, and the like which are performed when the food is produced. As a processed food of soymilk, it can be exemplified: beverage, soup, cilantro, soybean processed food, processed meat processed food, processed food of flour, processed food of fats and oils, dairy products, soy milk powder, etc. In particular, tofu and beans using soybean milk as a main raw material The skin and the soy milk powder can exert the effects of the present invention. As the soybean processed food, for example, tofu, soybean hull, ganmodoki, bean curd, soy sauce, miso, and the like can be exemplified. As a processed meat product, ham, sausage, and the like can be exemplified. As the flour processed food, bread, cake, snack, noodles, pasta, and crepe (cereaU) can be exemplified. As the processed food of fats and oils, salad dressings and oil-drop type emulsions in acidic water can be exemplified. As the dairy product, cheese, yogurt, and pudding can be exemplified. Here, in particular, when the flavor-adjusted bean is used in this embodiment as a large and processed food, that is, raw materials such as rot, dried skin, fried tofu balls, bean curd, soy sauce, and miso, the soybean obtained can be improved. The flavor of processed foods. Therefore, as a bean-assisted food which is processed by the soymilk in the present embodiment, 23 201106873 is mentioned as a suitable example. In particular, tofu and hull, which are directly affected by the ugly flavor, can be cited as a suitable example. Here, the rot and the bean hull can be produced by a conventional method in addition to the use of the bean granule of the present invention as a raw material. For example, the tofu can be produced by the following method: the soybean milk of the present embodiment ( Stored in 3~5C) to add brine and make the magnesium chloride content ο. 〕 ~0. After 5% by weight, stir well, transfer to a steamer and steam for 2 to 4 minutes on a strong fire. The flavor of the tofu obtained by the above-described production method is enhanced in the same manner as the bean paste. The flavor of tofu has the same characteristics as soy milk. For example, the soybean hull is formed by injecting the soybean milk in the present embodiment into a flat bottom basin and heating it in a microwave oven of 500 W for about 3 minutes to form a surface of the soybean milk. After collecting the bean film formed on the surface, it was heated in a microwave oven of 500 w for about 1 minute to collect the soybean film formed on the surface again. Thereafter, the same operation is repeated every one minute, whereby a plurality of soybean hulls can be obtained. The flavor of the soybean hull obtained by the above-described production method is enhanced in the same manner as the soybean syrup. The flavor of the bean skin has the same characteristics as the soy milk. According to the present embodiment, there is provided a method for producing a soybean milk which is produced by germination-inducing treatment of soybeans, wherein the soy immersion water is impregnated as a soaking step, and the specific denier is added and dissolved. <Water in which the salt is evaluated, whereby the flavor of the obtained soybean milk can be adjusted. Specifically, by using a soaking water obtained by adding and dissolving a specific amount of salt, it is possible to produce a soy milk having a strong feeling of strongness. In addition, Mongbo%. Addition of Stone 1 and 24 201106873 A soaked water obtained by dissolving a specific amount of potassium salt and phosphoric acid and/or phosphate can produce soymilk which is more intense and has a stronger sweetness. Further, when the impregnating water obtained by adding and dissolving a specific amount of potassium salt, phosphoric acid, and/or phosphate and sodium salt is used, it is possible to produce a soymilk which can enhance the richness and sweetness without increasing the bitterness. Increased, and the aftertaste is also refreshing. Further, if the obtained soybean milk is used as a raw material for processing, a soy milk processed food having a rich feeling and an increased sweetness can be produced. Next, a second embodiment of the present invention will be described. In the description of the second embodiment, the description of the portions overlapping the first embodiment will be omitted as appropriate, and the differences from the first embodiment will be mainly described. First, the method for producing the soybean milk in the present embodiment will be described. The method for producing the soybean milk according to the present embodiment includes at least the following steps: (D) the step of "germination-inducing treatment for germination-inducing treatment of soybeans" and (E) step of "grinding the germination-inducing soybeans" "Step of grinding and mashing", and (F) "Step of separating the ugly residue of the bean dregs from the bean paste" or homogenization step of homogenizing the bean paste. Hereinafter, the steps (D), steps, and (F) will be described. First, the step (D) will be described. The step (D), i.e., the germination inducing treatment step, comprises: a dipping step, a large and separating step 'and a gas contacting step, and the step 1 germination inducing step </ RTI> preferably comprises a water contacting step after the soy separation step. Further, the steps of the bean separation step and the gas contact step are the same as those in the step (A) of the first embodiment shown, and the description herein is omitted. The impregnation step in the present embodiment is a step of impregnating the Da Li class into the impregnation water obtained by adding and dissolving phosphoric acid and/or phosphate. Specifically, the impregnation step is a step of impregnating soybeans in the following impregnation water, which is impregnated water obtained by adding and dissolving phosphoric acid and/or acidate and from the added The acid and ion concentration of the acid and/or phosphate is 4 to 20 mmol/L. The step (D) in the step (D) of the present embodiment is different from the step (A) in the first embodiment described above, in which the phosphate ion having the above concentration is contained as the essential component in the impregnation water. The impregnated water 'is added and dissolved phosphoric acid and/or sulphate' and the phosphate ion concentration from the phosphoric acid and/or phosphate is 4 to 20 mmol/L, preferably 5 to 10 mmol/L. The amount is more preferably 6 to 8 mmol/L. Further, for example, when the impregnation water having a phosphate ion concentration of 7 mmol/L from the added phosphoric acid and/or phosphate is used, phosphoric acid is used as the phosphoric acid and/or phosphate, and the phosphoric acid is relative to 1 liter of tap water. And add 0.69 g. By soaking the soybeans in the impregnating water in which the phosphoric acid and/or the phosphate are added and dissolved, the thickening feeling of the soymilk and the soymilk processed product obtained from the germination-inducing soybeans described later can be made strong' Sweetness also increases. Therefore, by adjusting the amount of phosphoric acid and/or phosphate added in the impregnation water, the richness and sweetness in the flavor of the soybean milk and the bean-destroyed product can be adjusted, and the balance between the richness and the sweetness can be adjusted. Here, when the phosphate ion concentration of the added phosphoric acid 26 201106873 and/or phosphate is less than 4 mm 〇i/L, it is not preferable because the thick feeling of the obtained soybean milk cannot be improved. Further, although the concentration of scaly ions from the added phosphoric acid and/or sulphate may be higher than 2 〇 mmol/L, it is difficult to obtain a further progress even if it is higher than 2 〇 mmol/L'. Here, in the impregnation water, one or more selected from the group consisting of a sodium salt, a magnesium salt and a calcium salt can be appropriately added and dissolved in addition to the acid and/or the acid salt. Soymilk and soymilk processed products can be flavored by using soaking water which is added and dissolved in one or more selected from the group consisting of sodium salt, magnesium salt and calcium salt in addition to phosphoric acid and/or phosphate. Make adjustments in a wide range. Examples of the phosphoric acid and the phosphate include phosphoric acid, sodium dihydrogen phosphate, dihydrogen hydride, and linonic acid. Further, examples of the sodium salt include sodium carbonate and sodium dihydrogen phosphate. Further, examples of the magnesium salt' include magnesium carbonate, magnesium nitrate, and magnesium carbonate. Further, as the calcium salt to be added to the impregnating water, calcium carbonate, calcium nitrate, calcium carbonate or the like can be exemplified. Further, for example, a salt having both sodium and phosphoric acid such as sodium dihydrogen phosphate can be used as a sodium salt or as a phosphate. Therefore, the soybeans having passed through the dipping step are subjected to the soybean separation step and the gas contact step in the same manner as in the above-described (A) step of the first embodiment. Soybean Separation 'Soybeans are separated from impregnated water containing phosphate ions. Next, the water contact step will be described. In the present embodiment, the step (A) is the same as the step (A) of the first embodiment. The step (D) may include a water contacting step after the soybean separation step. The water contacting step is carried out in the same order as in the first embodiment described above. Therefore, the description of the overlapping contents will be omitted below, and the description will be focused on the different parts. In the water contacting step of the present embodiment, the phosphate ions or the like adhering to the surface of the soybean can be removed by bringing the water into contact with the large separation. That is, in the water contacting step, the soybeans can be washed by bringing the water into contact with the separated soybeans. Further, the water contact step also functions as a washing step. That is, the sulphur ions contained in the impregnated water do not actually move to the soybean milk, etc., for the scum which is known from the ugly class after washing the surface of the soybean by water in the water contacting step. Among them. The term "germination-inducing soybeans" as used in the second embodiment means soybeans obtained by the step (D), which is the step of germination induction treatment. Here, the "germination-inducing treatment of soybeans" in the second embodiment means not only soybeans which have been germinated. As described above, the "germination-inducing treatment of soybeans" /, the soybeans which have passed through the step (D), that is, the germination-inducing treatment step, may also include soybeans which have not actually germinated but have already started germination activities in the seeds. . In the following, the germination rate is used as an index, and the "germination-inducing soybeans" in the second embodiment are not limited to those satisfying the "germination rate" shown below. Ugly > Here, the so-called bud, has the following definitions: plant buds, pollen, seeds or spores begin to grow or occur ("The Great Forest", Second Edition, 28 201106873 ); the growth of various organs of differentiated embryos in seeds (Zeng Tianfang 'Xiong'', "Plant Physiology", revised 14th edition, published by Peifeng Museum, 2001 • 1 month, pages 5 1~57) However, the term "germination" as used in the present embodiment means "a state in which a bud or a root breaks through the epidermis in soybeans." Then, the term "germination rate" as used in the present embodiment refers to a ratio of 50 soybeans arbitrarily selected from soybeans, in which soybeans have actually been germinated. In the present embodiment, when the germination rate of the germination-inducing treatment soybean is 6 〇 0 / 〜 to 100%, the flavor of the obtained soybean milk and the processed soybean milk can be appropriately improved, which is preferable. In the case where the germination-inducing soybeans which have not actually germinated but have started germination activity in the seeds are included, when the germination rate is 60% to 90%, and further 70% to 90%, the same is true. It is preferable to improve the flavor of the obtained soybean milk and bean paste processed food. Here, the above-described germination-inducing treatment soybeans in the present embodiment are not limited to soybeans satisfying the above-described germination rate. The soybeans are treated by the germination induction in the step (D), followed by the steps (E) and (F). The step (E) of the present embodiment is the same as the step (B) of the first embodiment, and the step (F) of the first embodiment is the step (C) of the first embodiment. Therefore, in the present embodiment, In the description, the description of the steps (E) and (F) is omitted. By the steps (E) and (F), ugly aggregation can be obtained from the germination-inducing treatment of soybeans. The soymilk obtained can be processed as a soy milk processed food as a non-adjusted bean slurry or adjusted soybean milk, as in the first embodiment. ί«. 29 201106873 According to the present embodiment, it is possible to provide a method for producing soybean milk which is large in germination-inducing treatment and which is used to produce soymilk, which is used as a soaking water for impregnating soybeans in a dipping step. The water of a specific amount of phosphoric acid and/or phosphate 'by this can adjust the flavor of the obtained soybean milk. Specifically, a soy milk having a strong feeling of thickness and an increased sweetness is produced by using a impregnated water which is obtained by adding and dissolving a specific amount of phosphoric acid and/or bismuth. Further, the soybeans obtained by using the obtained soybeans as a raw material can be processed to produce a bean-processed food having a rich feeling and an increased sweetness. [Examples] Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples. [Examples 1 to 5, Comparative Examples 1 to 7] In 1 L of various impregnation waters as described in Table 1, 4 〇〇Lüzhi soybeans (Nissin Chamber of Commerce Co., Ltd., trade name "Εη&" ") immersion for 2 hours (immersion water temperature: 30 〇, and making soaked soybeans (impregnation step). The a / water used is to add and dissolve potassium tartaric acid and dish acid in tap water and make The concentration of the oblique ion (tetra) acid ion is prepared to a predetermined amount. For example, in the case of the impregnation water used in Example 3, 1 is added and dissolved in tap water of il (M g of nitric acid is discharged and 0.294). In addition, as a comparison, tap water to which no nitrate (tetra) and phosphoric acid were added was used as the impregnation water, and the same experiment was carried out to obtain the impregnation (Comparative Example. 30 201106873 Table 1 The concentration of potassium ions or phosphate ions added is expressed as the molar concentration (mmol/L) of potassium ions or phosphate ions per 1 L. [Table 1] The concentration of the clock ions in the obliquely impregnated water added in Table 1. (mmol linoleic acid ion (mmol/L) Example 1 25 3 Example 2 Example 3 Example 4 ·_----- - _J0 ~~- · 3 _ 100 3 120 3 Example 5 250 3 Comparative Example 1 0 0 Comparative Example 2 Comparative Example 3 _ 3 5 3 Comparative Example 4 10 3 Comparative Example 5 500 3 Comparative Example 6 750 3 Comparative Example 7 1000 3 After separating the impregnated soybeans from the impregnated water and draining the water (the soybean separation step, the gas contacting step), in order to remove the ions from the impregnation water from the surface of the impregnated soybean And phosphate ions, and the impregnated soybeans separated from the impregnated water are washed with tap water (water contact step). Thereafter, the impregnated soybeans are moved to a dark place, and the water is contacted with the soybean surface without drying it, while the side is 30 〇c was allowed to stand for 2 hrs to obtain germination-inducing soybeans. About 50 soybeans were randomly taken from the obtained germination-inducing soybeans' to investigate the proportion of soybeans which actually germinated, that is, the germination rate. The rates were 73% (Example 1), 76% (Example 2), 67% (Example 3), 80% (Example 4), 50% (Example 5), 67% (Comparative Example 1). 72% (Comparative Example 2), 70% (Comparative Example 3), 69% (Comparative Example 4), 20% (Comparative Example 5), 8% (Comparative Example 6) ), 0% (t匕 compared to Example 7)〇31 201106873 Then 'for the germination-inducing treatment of soybeans obtained in 800 g, add. Add [[water] by desktop soymilk maker (Tokyo Unicom shares* limited The company's 'model number is CL-010' is used for grinding to make a bean paste (grinding step). The obtained soybean paste was filtered by a filter press, and then the 70-mesh sieve was used to remove the okara portion, and the unsterilized soybean milk was formed (the bean-fishing separation step). This unsterilized soybean milk was subjected to autoclave treatment at 105 ° C for 15 minutes to prepare a comparative example! ~7 and soy milk of Examples i ~ 5. [Flavour evaluation] The taste evaluation is based on the comparison of the case of each of the four tasters and the soy milk of each of the samples 1 to 5, and the items of the sweetness and the bitterness when eating. The division is carried out. Specifically, 疋缰 is performed by setting the value of the evaluation of Comparative Example 1 to 3 knives, and for the flavor evaluation of the sample, the score is given based on the following evaluation criteria, and the evaluation score of the entire reviewer is calculated. The average value. Take 2 as shown. In the flavor evaluation of the present invention, when the evaluation score of the sweetness is the same as or higher than the number of evaluations of the z and Shi Mu, and the thick feeling is more than 3, the taste is good. 5 points; compared with Comparative Example 1, the feeling was quite strong by 4 points; compared with Comparative Example 1, it felt stronger by 3 points; same as Comparative Example 1. Degree 2 points; compared to Comparative Example 1, the feeling is weaker. _ 1 point; compared to Comparative Example 1, the feeling is rather weak 32 201106873 [Table 2]
如表2所示，可知戈± ... 使用添加並溶解特定量之鉀睡及 磷酸而成的浸潰水來作為主 鉀真及 強烈而甜味增加的豆漿。而 晨厚感 ^ 丘右增加鉀鹽的添加量並提 高浸潰水中的鉀離子澧声，目γ 1 , 晨度則可看到所獲得之豆漿有濃厚 感和甜味增加的傾向。但是’若添加所致之㈣子濃度變 成500 mmol/ L以上，則會有苦味增大而使全體的風味降 低的傾向。 由此可知，製造發芽誘導處理大豆時，藉由改變浸潰 大豆之浸潰水中的卸鹽添加量，而能夠改變所獲得之豆漿 的風味（漠厚感、甜味）。As shown in Table 2, it is known that the soaking water which is added and dissolved in a specific amount of potassium and phosphoric acid is used as the soy milk which is true and strong in sweetness and sweet in taste. The morning thickness ^ The right side of the hill increases the amount of potassium added and raises the potassium snoring sound in the immersed water. The γ 1 is observed in the morning, and the soy milk obtained has a strong tendency to increase the sweetness and sweetness. However, if the (iv) sub-concentration due to the addition is 500 mmol/L or more, the bitterness is increased and the overall flavor tends to be lowered. From this, it can be seen that when the germination-inducing soybean is produced, the flavor (dignity, sweetness) of the obtained soybean milk can be changed by changing the amount of salt-removal added in the impregnated water of the impregnated soybean.
[實施例6〜9、比較例8 J .使用如表3所述之各種浸潰水來製造發-芽誘導處理大 豆，並從所獲得之發芽誘導處理大豆來製造實施例6〜9和 33 201106873 比較例8的豆漿。另外’表3中之實施例5是與表1中的 實施例’5相同，表3中之比較例8是使用與表1中的，比較 例1同樣的浸潰水來製造發芽誘導處理大豆，並由所獲得 之發芽誘導處理大豆製造豆漿而成者。實施例6〜9和比較 例8的豆漿，除了將浸潰水中所含有的各種成分設為如表 3所示以外，是藉由與上述比較例1〜7和實施例1〜5之 豆漿同樣的方法來製造。 從所獲得之發芽誘導處理大豆任意取約50個大豆，調 查其中實際上已發芽之大豆的比例，亦即發芽率。結果， 發芽率分別為49% (實施例6 )、50% (實施例5 )、41 % (實 施例7 )、40% (實施例8 )、46°/。（實施例9 )、75% (比較 例8 )。 [表3] _表3所添加之钾离 k子和填酸離子在浸潰水中的澧疳 卸離子（mmol/L) 鱗酸離子（mmol/L) 實施例6 250 1 實施例5 250 3 ____y地例7 Ϊ施例8 實施例9 250 —----——- 250 5 7 250 10 比較例8 _ 0 0 [風味評價;| 將比較例8之評價的值設為3分時，針對實施例6〜9 漿的風味’以與上述實施例】〜5及比較例i〜7之豆 漿的。平仏方法相同的方法來進行評價。結果如纟4所示。 另外表4中之實施例5，是與表2中之實施例5相同。 m. 34 201106873 [表4] 表4風味評價結果 ~~~----___[Examples 6 to 9 and Comparative Example 8 J. The hair-bud-induced soybeans were produced using various impregnation waters as described in Table 3, and Examples 6 to 9 and 33 were produced from the obtained germination-induced soybeans. 201106873 Soymilk of Comparative Example 8. Further, Example 5 in Table 3 is the same as Example '5 in Table 1, and Comparative Example 8 in Table 3 is a germination-inducing soybean produced using the same impregnation water as in Comparative Example 1 in Table 1. And the germination-inducing treatment of soybeans to obtain soybean milk. The soymilk of Examples 6 to 9 and Comparative Example 8 was the same as the soymilk of Comparative Examples 1 to 7 and Examples 1 to 5 except that the various components contained in the impregnation water were as shown in Table 3. The way to manufacture. About 50 soybeans were randomly taken from the obtained germination-inducing soybean, and the proportion of the soybean which was actually germinated, that is, the germination rate, was examined. As a result, the germination rates were 49% (Example 6), 50% (Example 5), 41% (Example 7), 40% (Example 8), and 46 °/, respectively. (Example 9), 75% (Comparative Example 8). [Table 3] _ Table 3 added potassium ion and acid ions in the impregnation water (mmol / L) sulphate ion (mmol / L) Example 6 250 1 Example 5 250 3 ____y Example 7 Ϊ Example 8 Example 9 250 —------ 250 5 7 250 10 Comparative Example 8 _ 0 0 [Flavor evaluation; | When the value of the evaluation of Comparative Example 8 is set to 3 points, The flavors of the pulps of Examples 6 to 9 were compared with the soymilk of the above Examples to 5 and Comparative Examples i to 7. The same method is used for the evaluation. The result is shown in 纟4. Further, Example 5 in Table 4 is the same as Example 5 in Table 2. m. 34 201106873 [Table 4] Table 4 Flavor Evaluation Results ~~~----___
濃厚感 3.5 ~~~ 3.6~~'~~~·" 3.7 3.7~~'·~~~~ 3.0 如表4所示，可知若使用添加並溶解特定量之鉀鹽及 碼酸而成的浸潰水來作為女曰认 + ρ苟大丑的浸潰水，則可獲得濃厚感 強烈而甜味增加的豆漿。& η Λ Τ 而且，所添加之磷酸離子濃度為 3 mmol/L時，可獲得最具甜味的豆漿。 由此可知，製造發芽誘導處理大豆時，藉由改變浸潰 大丑之次潰水中的磷酸添加量，而能夠改變所獲得之豆漿 的風味（濃厚感、甜味 [實施例10〜12、比較例9 ] 使用含有如表5所述之各種成分的浸潰水來製造發芽 誘導處理大豆，並由所獲得之發芽誘導處理大豆來製造實 施例10〜12和比較例9的豆漿。另外，表5中之比較例9 是使用與表1中的比較例1同樣的浸潰水來製造發芽誘導 處理大豆’並由所獲得之發芽誘導處理大豆製造豆漿而成 者。實施例1 〇〜12和比較例9的豆漿，除了將浸潰水中所 含有的各種成分設為如表5所示以外，是藉由與上述實施 例1〜5和比較例1〜7之豆漿同樣的方法來製造。另外， 浸潰水中的鈉（Na )源是使用氯化鈉。 «η- Js 35 201106873 此處’實施例10〜12 '比較例9所使用的浸潰水中， * 來自所添加之鉀鹽的鉀離子之莫耳量，相對於來自所添加 . 之鉀鹽及鈉鹽的鹼金屬離子之莫耳量的比，分別是3.3/10 (實施例10 )、4 / 1 0 (實施例11 )、3.3 / 1 〇 (實施例1 2 )、 0 (比較例9 )。 [表5] 表5所添加之鉀離子、磷酸離子及鈉離子在浸潰水中的濃度 鉀離子（mmol/L) 鱗酸離子（mmol/L) 納離子（mmol/ΐ^~~ 實施例10 75 3 150 實施例11 100 3 150 實施例12 100 3 200 比較例9 0 0 --—- . > 0 [風味評價] 將比較例9之評價的值設為3分時，針對實施例1〇〜 12之豆漿的風味，以與上述實施例1〜5及比較例1〜7之 豆漿的評價方法相同的方法來進行評價。結果如表6所示。 _[^6] 表6風味評價結果 甜味 苦味 實施例10 3.4 3.0 33 實施例11 3.5 3.0 實施例12 3.4 3.0 比較例9 3.0 3.0 如表ό所示，可知若使用添加並溶解特定量之钟鹽、 碟酸及鈉鹽而成的浸潰水來作為大豆的浸潰水則可獲得 一種豆漿，其能不增加苦味而加強濃厚感、使甜味增加， 且風味的平衡較為良好。而且’在浸潰水中 八τ添加鈉鹽時， 豆漿的後味較為清爽。 由此可知，製造發芽誘導處理大豆時，玆 ^ 稽由改變浸潰 36 201106873 大豆之浸潰水中的舒鹽、填酸及鈉鹽添加量，而能夠改變 所獲得之豆漿的風味（濃厚感、甜味、清爽感）。 [實施例13和14、比較例10] 藉由在自來水中添加並溶解硝酸鉀、磷酸、及氯化鈉， 來製備與比較例1 (卸離子0 mmol/ L、墙酸離子0 mmol /L、鈉離子〇 mmol/ L )、實施例3(鉀離子100 mmol/L、 磷酸離子3 mmol/ L、鈉離子0 mmol/ L )、及實施例11 (鉀離子100 mmol/L '磷酸離子3 mmol/L、鈉離子150 mmol/ L )中使用之浸潰水相同成分的各浸潰水。 在1 L之各浸潰水中，將400 g之大豆（曰清商會股 份有限公司販售，商品名「Enrei」）浸潰2小時（浸潰水 溫度：30T：)，而作成浸潰大豆（浸潰步驟）^將浸潰大豆 從浸潰水分離並瀝除水分後（大豆分離步驟、氣體接觸步 驟）’為了從浸潰大豆的表面去除來自浸潰水的鉀離子、磷 酸離子及鈉離子’而以自來水清洗從浸潰水分離後的浸潰 大豆（水接觸步驟）。之後，將浸潰大豆移至陰暗處，一邊 使水接觸大豆表面而不使其乾燥、—邊以3〇〇c使其發芽2〇 小時’而獲得發芽誘導處理大豆。 接著’對於800 g之所獲得之發芽誘導處理大豆，添 加1.2 L之水’藉由桌上型豆漿製造機（東京unicom股份 有限公司製，型號為CL-010 )來進行磨碎處理而製造豆糊 (磨碎步驟）。藉由壓濾機將所獲得之豆糊過濾後，進而使 用70網目的篩子來去除豆渣部分，而作成未殺菌豆漿（豆 37 201106873 15分鐘的條件進 渣分離步驟）。將此未殺菌豆漿以i 05 行熱壓處理，藉此製造豆漿。 藉由加工處理來製造豆 使用所獲得之豆漿作為原料 漿加工食品也就是豆腐。 具體而言，首先，是在1〇〇8之豆浆中添加齒水並使 氣化鎖含量成為0.4重量％，充㈣拌。然後，將該混合物 移入蒸器中’以強火加熱3分鐘後以弱火加熱Η分鐘使 其凝固而成為豆腐。將使用與比較例1相同成分之浸潰水 所，造的豆漿而獲得的豆腐作為比較例1()之豆腐，將使用 與實施例3相同成分之浸潰水所製造的豆漿而獲得的豆腐 作為實施例13之豆腐，將使用與實施例11相同成分之浸 潰水所製造的豆漿而獲得的豆腐作為實施例u之豆腐。 [風味評價] 風味評價’是由1〇名品評員食用實施例13、Μ和比 較例10的豆腐，並針對食用時的甜味、苦味、濃厚感之各 項目，以5分法來進行。具體而言，是藉由下述方式來進 行：將比較例10之評價的值設為3分時，針對各樣品之風 味評價，基於以下的評價基準來給予分數，再計算品評員 全體的評價分數之平均值。結果如表7所示。 本發明之風味評價中，當甜味的評價分數與苦味的評 價分數相同或較高、且濃厚感大於3 〇時，將其判斷為「風 味良好」。 (甜味、苦味、濃厚感的評價基準） 38 201106873 5分；相較於比較例丨0，感覺相當地強烈 4分；相較於比較例10，感覺較強烈 3分；與比較例1 〇相同程度 2分；相較於比較例10，感覺較微弱 1分；相較於比較例10，感覺相當地微弱 [表7] 表7風味1 平價結果 實施例13 實施例14 比較例10 甜味 苦味 濃厚感 3.2 3.2 3.3 3.2 3.1 3.2 3.0 3.0 3.0 由表7可明顯得知，相較於從平常的發芽誘導處理大 旦所製造之豆漿而製造的豆腐（比較例1 〇 )，使用本發明 之豆漿所製造的豆腐（實施例13和實施例14 )，甜味和濃 厚感均增加。此顯示出，本發明之豆漿加工食品亦與上述 本發明之豆漿同樣地，相較於習知的製品而有良好的風味。 [實施例15和16、比較例11] 藉由在自來水中添加並溶解硝酸鉀、磷酸、及氯化鈉， 來製備與比較例1 (奸離子0 mmol/ L、礙酸離子〇 mm〇i /L、鈉離子〇 mmol/ L )、實施例3(鉀離子1 〇〇 mmol/ L、 磷酸離子3 mmol/ L、鈉離子0 mmol/ L )、及實施例11 (钟離子1 00 mmol / L、鱗酸離子3 mmol / L、鈉離子150 nunol/ L )中使用之浸潰水相同成分的各浸潰水。 使用各浸潰水以與實施例13和14、比較例1 〇同樣 的方法來製造豆漿。使用所獲得之豆漿作為原料，藉由加 m 39 201106873 工處理來製造豆漿加工食品也就是豆皮。 具體而言，首先將100 g之豆漿注入平底盆，以500 W 的微波爐加熱3分鐘。以筷子收集形成的豆皮膜後，將剩 餘的豆漿以5 00 W的微波爐加熱1分鐘，再次收集形成的 豆皮膜。之後’每1分鐘重複進行同樣作業，而獲得豆皮。 將使用與比較例1相同成分之浸漬水所製造的豆漿而獲得 的豆皮作為比較例11之豆皮’將使用與實施例3相同成分 之浸潰水所製造的豆漿而獲得的豆皮作為實施例15之豆 皮’將使用與實施例11相同成分之浸潰水所製造的豆漿而 獲得的豆皮作為實施例1 6之豆皮。 [風味評價] 風味評價，是由1 〇名品評員食用實施例15、1 6和比 較例11的豆皮，並針對食用時的甜味、苦味、濃厚感之各 項目，以5分法來進行。具體而言，是藉由下述方式來進 行：將比較例11之評價的值設為3分時，針對各樣品之風 味評價’基於以下的評價基準來給予分數，再計算品評員 全體的評價分數之平均值。結果如表8所示。 本發明之風味評價中’當甜味的評價分數與苦味的評 價分數相同或較高、且濃厚感大於3.0時，將其判斷為「風 味良好」。 (甜味、苦味、濃厚感的評價基準） 5分；相較於比較例11，感覺相當地強烈 4分；相較於比較例11，感覺較強烈 3分；與比較例11相同程度 201106873 2分；相較於比較们1 ’感覺較微弱 1分；相較於此較例u，感覺相當地微弱 [表8] 表8風味|平價¥£Thick feeling 3.5 ~~~ 3.6~~'~~~·" 3.7 3.7~~'·~~~~ 3.0 As shown in Table 4, it can be seen that if a certain amount of potassium salt and code acid are added and dissolved, Soaking the water as a virgin 曰 苟 苟 苟 苟 苟 浸 浸 浸 浸 , , , , , , , 。 。 。 。 。 。 。 。 。 。 。 。 & η Λ Τ Moreover, when the concentration of phosphate ion added is 3 mmol/L, the sweetest soy milk can be obtained. From this, it can be seen that when the germination-inducing soybean is produced, the flavor of the obtained soybean milk (thickness and sweetness) can be changed by changing the amount of phosphoric acid added in the submerged water of the ugly ugly [Examples 10 to 12, comparison Example 9] A germination-inducing soybean was produced using impregnated water containing various components as described in Table 5, and soybean milk of Examples 10 to 12 and Comparative Example 9 was produced from the obtained germination-induced soybean. In Comparative Example 9 of 5, the germination-inducing treatment soybean was produced using the same impregnation water as in Comparative Example 1 in Table 1, and soybean milk was produced from the obtained germination-inducing treatment soybean. Example 1 〇~12 and The soybean milk of Comparative Example 9 was produced by the same method as the soymilk of Examples 1 to 5 and Comparative Examples 1 to 7 except that the various components contained in the impregnation water were as shown in Table 5. The sodium (Na) source in the impregnation water is sodium chloride. «η- Js 35 201106873 Here 'Examples 10 to 12 'In the impregnation water used in Comparative Example 9, * Potassium from the added potassium salt The amount of ions in the ion, relative to the source The molar ratio of the alkali metal ions of the potassium salt and the sodium salt is 3.3/10 (Example 10), 4 / 1 0 (Example 11), 3.3 / 1 〇 (Example 1 2 ) 0 (Comparative Example 9) [Table 5] Concentration of potassium ion, phosphate ion and sodium ion added in Table 5 in the impregnation water Potassium ion (mmol/L) Selenate ion (mmol/L) Nano ion (mmol /ΐ^~~ Example 10 75 3 150 Example 11 100 3 150 Example 12 100 3 200 Comparative Example 9 0 0 ---- . > 0 [flavor evaluation] The value of the evaluation of Comparative Example 9 was set to At 3 minutes, the flavors of the soymilk of Examples 1 to 12 were evaluated in the same manner as in the evaluation methods of Soymilk of Examples 1 to 5 and Comparative Examples 1 to 7. The results are shown in Table 6. [66] Table 6 Flavor Evaluation Results Sweet Bitterness Example 10 3.4 3.0 33 Example 11 3.5 3.0 Example 12 3.4 3.0 Comparative Example 9 3.0 3.0 As shown in Table ,, it is understood that the addition and dissolution of a specific amount of clock salt is used. Soaked water made of dish acid and sodium salt can be used as a soaking water for soybeans to obtain a soy milk which can enhance the thick feeling and increase the sweetness without increasing the bitterness. Moreover, the balance of the flavor is relatively good. Moreover, when the sodium salt is added to the immersion water, the post-scent of the soy milk is relatively refreshing. It can be seen that when the germination-induced soybean is produced, the immersion is changed 36 201106873 Soybean immersion The amount of solubilized salt, acid and sodium added in the water can change the flavor (thickness, sweetness, and refreshing feeling) of the obtained soybean milk. [Examples 13 and 14, Comparative Example 10] By adding in tap water And dissolved potassium nitrate, phosphoric acid, and sodium chloride to prepare and Comparative Example 1 (unloading ions 0 mmol / L, wall acid ions 0 mmol / L, sodium ion 〇 mmol / L), Example 3 (potassium ion 100 mmol) /L, phosphate ion 3 mmol / L, sodium ion 0 mmol / L), and Example 11 (potassium ion 100 mmol / L 'phosphate ion 3 mmol / L, sodium ion 150 mmol / L) used in the impregnation water Each impregnated water of the same composition. 400 g of soybean (sold by Minqing Chamber of Commerce Co., Ltd., trade name "Enrei") was immersed in 1 L of each dipping water for 2 hours (immersion water temperature: 30T:), and dipped in soybeans ( Immersion step) ^ After separating the impregnated soybean from the impregnation water and draining the water (soy separation step, gas contact step) 'to remove potassium, phosphate and sodium ions from the impregnated water from the surface of the impregnated soybean 'While the soaked soybeans separated from the impregnated water by tap water (water contact step). Thereafter, the impregnated soybeans were moved to a dark place, and the water was brought into contact with the surface of the soybean without drying, and the germination-inducing soybean was obtained by germination with 3 〇〇c for 2 hrs. Then, '800 μg of water was added to the germination-inducing soybean obtained in 800 g', and the bean was produced by a table-type soybean milk maker (manufactured by Tokyo Unicom Co., Ltd., model CL-010) to produce beans. Paste (grinding step). The obtained soybean paste was filtered by a filter press, and then a 70 mesh sieve was used to remove the okara portion to prepare a non-sterilized soybean milk (bean 37 201106873 for 15 minutes under a condition of slag separation step). This unsterilized soybean milk was subjected to hot pressing treatment at i05 to thereby produce soybean milk. Beans are processed by processing. The soymilk obtained by using the raw material is used as a raw material. The processed food is also tofu. Specifically, first, the tooth water was added to the soybean milk of 1〇〇8, and the gasification lock content was 0.4% by weight, and the mixture was mixed. Then, the mixture was transferred to a steamer. After heating for 3 minutes on a strong fire, it was heated by a weak fire for a minute to solidify it into tofu. The tofu obtained by using the soymilk obtained from the impregnation water of the same composition as in Comparative Example 1 was used as the tofu of Comparative Example 1 (), and the tofu obtained by using the soymilk produced by the impregnation water of the same composition as in Example 3 was used. As the tofu of Example 13, tofu obtained by using the soybean milk produced by the impregnation water of the same composition as in Example 11 was used as the tofu of Example u. [Flavour evaluation] The flavor evaluation was carried out by a five-point method in which the tofu of Example 13, the cockroach and the comparative example 10 were eaten by one of the critics, and the items of sweetness, bitterness, and richness at the time of eating were used. Specifically, it is performed by the following method: When the value of the evaluation of the comparative example 10 is set to 3 points, the score is evaluated based on the following evaluation criteria for the flavor evaluation of each sample, and the evaluation of the product reviewer is performed. The average of the scores. The results are shown in Table 7. In the flavor evaluation of the present invention, when the evaluation score of the sweetness is the same as or higher than the evaluation score of the bitterness, and the feeling of richness is more than 3 ,, it is judged as "good taste". (Evaluation criteria for sweetness, bitterness, and strong feeling) 38 201106873 5 points; compared with the comparative example 丨0, the feeling is quite strong by 4 points; compared with the comparative example 10, it feels stronger by 3 points; and the comparative example 1 〇 The same degree was 2 points; compared with Comparative Example 10, the feeling was weaker by 1 point; compared with Comparative Example 10, the feeling was rather weak [Table 7] Table 7 Flavor 1 Parity Results Example 13 Example 14 Comparative Example 10 Sweetness Strong bitterness 3.2 3.2 3.3 3.2 3.1 3.2 3.0 3.0 3.0 It is apparent from Table 7 that the present invention is used in comparison with the tofu produced in the usual germination-inducing treatment of soybean milk manufactured by Dadan (Comparative Example 1) The tofu produced in the soymilk (Example 13 and Example 14) increased both sweetness and thickness. This shows that the soymilk processed food of the present invention has a good flavor as compared with the conventional product, as in the soymilk of the present invention. [Examples 15 and 16, Comparative Example 11] Prepared and Comparative Example 1 by adding and dissolving potassium nitrate, phosphoric acid, and sodium chloride in tap water (0 mmol/L, acid ion 〇mm〇i) /L, sodium ion 〇mmol / L), Example 3 (potassium ion 1 〇〇 mmol / L, phosphate ion 3 mmol / L, sodium ion 0 mmol / L), and Example 11 (clock ion 1 00 mmol / Each of the impregnating waters of the same components of the impregnated water used in L, scaly ion 3 mmol / L, sodium ion 150 nunol / L). Soymilk was produced in the same manner as in Examples 13 and 14 and Comparative Example 1 using each of the impregnated water. Using the obtained soybean milk as a raw material, soybean milk processed food, that is, soybean hull, is produced by adding m 39 201106873. Specifically, 100 g of soymilk was first poured into a flat bottom pan and heated in a 500 W microwave oven for 3 minutes. After the formed soybean film was collected by chopsticks, the remaining soybean milk was heated in a microwave oven of 500 W for 1 minute, and the formed soybean film was collected again. After that, the same operation was repeated every 1 minute to obtain the bean skin. The soybean hull obtained by using the soybean syrup produced by the immersion water of the same composition as the comparative example 1 was used as the hull of the comparative example 11, and the soybean hull obtained by using the soybean milk produced by the impregnation water of the same component of the example 3 was used as The soybean hull of Example 15 was obtained as the soybean hull of Example 16 using the soybean hull obtained by using the soybean syrup produced by the impregnation water of the same composition as in Example 11. [Flavour evaluation] The flavor evaluation was carried out by the 〇 品 品 食用 食用 食用 实施 实施 实施 实施 实施 实施 实施 实施 实施 , , , , , , , , , , , , , , , , 豆 豆 豆 豆 豆 豆 豆 豆 豆 豆 豆 豆 豆 豆 豆 豆 豆get on. Specifically, it is performed by the following method: when the value of the evaluation of Comparative Example 11 is 3 points, the flavor evaluation for each sample is given based on the following evaluation criteria, and the evaluation of the entire product reviewer is performed. The average of the scores. The results are shown in Table 8. In the flavor evaluation of the present invention, when the evaluation score of the sweetness is the same as or higher than the evaluation score of the bitterness, and the feeling of richness is more than 3.0, it is judged as "good taste". (Evaluation criteria of sweetness, bitterness, and thick feeling) 5 points; compared with Comparative Example 11, the feeling was quite strong by 4 points; compared with Comparative Example 11, it felt stronger by 3 points; and the same degree as Comparative Example 11 was 201106873 2 1 point; compared to the comparison 1 'feel weaker 1 point; compared to this example u, the feeling is rather weak [Table 8] Table 8 flavor | parity ¥ £
由表8可明顯得知’相較於由平常的發芽誘導處理大 豆所製造之豆製而製造的豆皮（比_⑴，使用本發明 之丑漿所製k的丑皮（貫施例i 5和實施例i 6 )，甜味和濃 厚感均增加。此顯示出，本發明之豆聚加卫食品亦與上述 本發明之豆漿同樣地，相較於習知的製品而有良好的風味。 [貫施例17〜19、比較例12〜14] 在1 L之如表9所述的各種浸潰水中，將4〇〇 g之大 豆（曰清商會股份有限公司販售，商品名「Enreij)浸潰2 小時（浸潰水溫度：3(TC )，而作成浸潰大豆（浸潰步驟）。 所使用的浸潰水，是在自來水中添加並溶解磷酸以使磷酸 離子的濃度成為規定的量而製備。例如，在實施例丨8所使 用之浸潰水的情形中’是藉由在1 L之自來水中添加並溶 解0.685 g之鱗酸而製備。 又’作為比較’而將未添加鱗酸的自來水作為浸潰水， 並進行同樣的實驗而獲得浸潰大豆（比較例12 )。 表9 .中’.所添加之磷酸離子的濃度，是表示為每丨丄 中之磷酸離子的莫耳濃度（mm〇l/L)。 41 201106873 [表9] 表9所添加之磷酸離子扁濘谙士中的澧度 鱗酸離子 實施例17 5.0 實施例18 7.0 實施例19 10.0 比較例12 0 比較例13 1.0 比較例14 3.0 將浸潰大豆從浸潰水分離並瀝除水分後（大豆分離步 驟、氣體接觸步驟），為了從浸潰大真的表面去除來自浸潰 水的磷酸離子，而以自來水清洗從浸潰水分離後的浸潰大 豆（水接觸步驟）。之後，將浸潰大豆移至陰暗處，一邊使 水接觸大豆表面而不使其乾燥、一邊以30°C使其發芽20 小時’而獲得發芽誘導處理大豆。 從所獲得之發芽誘導處理大豆中任意取約50個大 豆，調查其中實際上已發芽之大豆的比例，亦即發芽率。 結果，發芽率分別為75% (實施例17)、81% (實施例18)、 81% (實施例19)、79% (比較例12)、88% (比較例13 )、 71 % (比較例14 )。 接著’對於800 g之所獲得之發芽誘導處理大豆，添 加1.2 L之水’藉由桌上型豆漿製造機（東京Unicom股份 有限公司製，型號為CL-010)來進行磨碎處理而製造立糊 (磨碎步驟）。藉由壓濾機將所獲得之豆糊過濾後，進而使 用70網目的篩子來去除豆渣部分，而作成未殺菌豆漿（豆 渣分離步驟）。將此未殺菌豆漿以1〇5。(：、15分鐘的條件進 行熱壓（autoclave)處理’藉此製造實施例17〜19和比較例 42 201106873 12〜14的豆漿。 [風味評價] 風味評價，是由4名品評員食用各 〜19和比較例12 ^ -將 ml之貫施例17 又例12〜14的旦漿，並針對 味、濃厚感之久v +&用時的甜味、苦 由下述方ΪΓ 5來進行。具體而言，是藉 行：將崎例12之評價的值㈣3分時， 樣…味評價，基於以下的評價基準來給予分 什异品評員全體的評價分數之平均值。 如表 1G所示。 、本發明之風味評價中，當甜味的評價分數與苦味的評 賈刀數相同或較高、且濃厚感大於3』時，將其判斷為「風 味良好」。 (甜味、苦味、濃厚感的評價基準） 5分 相 較於 比 較例 12， 感 覺 相 田 地強烈 4分 相 較於 比 較例 12， 感 覺 較 強 烈 3分 與 比較例 12相同程度 2分 相 較於 比 較例 12 感 覺 較微弱 1分 相 較於 比 較例 12 感 覺 相 當 地微弱 表 10] 味評價結果 甜味 苦味 濃厚感 3.3 3.0 3.4 耳施例18 3.4 3.0 3.4 19 3.3 2.9 3.5 12 3.0 3.0 3.0 13 2.9 1 2.9 3.0 3.4 1 2.8 3.0 43 201106873 由表1 〇的結果可知，若增加浸潰水中的磷酸添加量， 則豆裝的甜味增加、濃厚感變強。 由此可知，製造發芽誘導處理大豆時，藉由改變浸潰 大豆之浸潰水中的磷酸添加量，而能夠改變所獲得之豆漿 的風味（濃厚感、甜味）。 【圖式簡單說明】 無 【主要元件符號說明】 無 44It is apparent from Table 8 that the soybean hulls produced by the soybeans produced by the usual germination-inducing treatment of soybeans (by _(1), the ugly skin made by using the smear of the present invention (the example i) 5 and Example i 6), both the sweetness and the thick feeling are increased. This shows that the bean-gathered food of the present invention has a good flavor as compared with the conventional product, similarly to the above-described soymilk of the present invention. [Examples 17 to 19, Comparative Examples 12 to 14] In 1 L of the various impregnation waters as described in Table 9, 4 g of soybeans (sold by Qingqing Chamber of Commerce Co., Ltd., trade name " Enreij) dipping for 2 hours (immersion water temperature: 3 (TC), and making soaked soybeans (impregnation step). The immersion water used is to add and dissolve phosphoric acid in tap water to make the concentration of phosphate ions become It is prepared in a prescribed amount. For example, in the case of the impregnation water used in the embodiment '8, it is prepared by adding and dissolving 0.685 g of scaly acid in 1 L of tap water. Tap water without scaly acid was used as the impregnation water, and the same experiment was carried out to obtain the impregnated soybean (ratio Comparative Example 12) The concentration of the phosphate ion added in Table 9. is expressed as the molar concentration (mm〇l/L) of the phosphate ion in each enthalpy. 41 201106873 [Table 9] Table 9澧 鳞 酸 ions in the added phosphate ion flat 实施 实施 Example 17 5.0 Example 18 7.0 Example 19 10.0 Comparative Example 12 0 Comparative Example 13 1.0 Comparative Example 14 3.0 Separation of the impregnated soybean from the immersion water After the moisture removal (the soybean separation step, the gas contact step), in order to remove the phosphate ions from the impregnated water from the surface of the impregnation, the impregnated soybean separated from the impregnation water is washed with tap water (water contact step). Thereafter, the impregnated soybean was moved to a dark place, and the water was contacted with the soybean surface without drying it, and the germination-inducing soybean was obtained by germination at 30 ° C for 20 hours. About 50 soybeans were randomly taken, and the proportion of soybeans which actually germinated, that is, the germination rate was investigated. As a result, the germination rates were 75% (Example 17), 81% (Example 18), and 81%, respectively (Examples) 19), 79% (Comparative Example 12), 88% (Comparative Example 13), 71% (Comparative Example 14) Next, '200 g of water was added to the germination-inducing soybean obtained in 800 g' by a desktop soymilk making machine (manufactured by Tokyo Unicom Co., Ltd., model number CL-010) to perform a grinding process to produce a vertical paste (grinding step). The obtained bean paste is filtered by a filter press, and then a 70 mesh sieve is used to remove the bean dregs portion, thereby making unsterilized soybean milk ( Soymilk Separation Step) The unsterilized soybean milk was subjected to autoclave treatment at a temperature of 1 :5 (:, 15 minutes) to thereby produce soymilk of Examples 17 to 19 and Comparative Example 42 201106873 12 to 14. [Flavour evaluation] The flavor evaluation was carried out by four tasters, each of which was ～19 and the comparative example 12^-will be the same as the sample of Example 17 and the case of 12 to 14, and for the taste, the sense of thickness v +& The sweetness and bitterness of use are carried out by the following. Specifically, it is a credit: the average value of the evaluation scores of all the different tasters is given based on the evaluation criteria based on the value of the evaluation of the sample 12 (4). As shown in Table 1G. In the flavor evaluation of the present invention, when the evaluation score of the sweetness is the same as or higher than the number of evaluations of the bitterness, and the feeling of richness is more than 3", it is judged as "good taste". (Evaluation criteria for sweetness, bitterness, and strong feeling) 5 points were compared with Comparative Example 12, and it was felt that the strong 4 points of the phase contrasted with the comparative example 12, and the feeling was stronger by 3 points and the same degree as the comparative example 12 was 2 points compared with the comparison. Comparative Example 12 The feeling was weaker. The 1 minute phase was considerably weaker than the comparative example 12. Table 10] The taste evaluation result was sweet and bitter and rich. 3.3 3.0 3.4 Ear Example 18 3.4 3.0 3.4 19 3.3 2.9 3.5 12 3.0 3.0 3.0 13 2.9 1 2.9 3.0 3.4 1 2.8 3.0 43 201106873 It can be seen from the results of Table 1 that if the amount of phosphoric acid added in the impregnation water is increased, the sweetness of the bean is increased and the thick feeling is strong. From this, it is understood that when the germination-inducing soybean is produced, the flavor (thickness and sweetness) of the obtained soybean milk can be changed by changing the amount of phosphoric acid added in the impregnated water of the impregnated soybean. [Simple diagram description] None [Main component symbol description] None 44