JP2815377B2 - Paste food material - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a paste-like food material having a high creamy property produced from soy milk, a method for producing the paste-like food material, and a food using the paste-like food material as a raw material. is there.

[Conventional technology]

Tofu made from soymilk is one of the foods widely used in Japan as well as overseas as a high quality vegetable protein.

In addition, recently, there has been a lot of attempts to use tofu as a food material in a wide range due to an increase in health consciousness.

Examples thereof include tofu ice cream and tofu dressing made from a paste obtained by finely grinding tofu.

However, tofu is heated tofu with magnesium sulfate, magnesium chloride and calcium chloride as coagulants 0.5%
Method of adding ~ 0.6%, or adding glucono delta lactone to about 0.3% (edited by Masao Fujimaki et al., Food Industry)
It is a gel-like food made by solidifying protein.
It may be disliked because of its unique soybean odor, bitterness, and astringency, which contain soymilk, and it is often necessary to devise ways to season it.

Recently, a method of directly aggregating tofu with a protease to directly obtain a paste-like food material having a smooth texture (Japanese Patent Laid-Open Nos. 62-232340 and 63-265) is also known. Although this method has succeeded in obtaining the creamy method, it has drawbacks as a food material such as not only a low recovery rate but also a lot of bitterness such as bitterness and astringency. However,
Here, the creamy property means the result of the sensory evaluation with or without roughness.

[Problems to be solved by the invention]

Although a method for producing a paste-like food material from tofu or soy milk in this way is known, it has not yet been achieved to satisfy both the creamy properties and the taste and aroma, and in the industry, soy milk has been produced. If a paste-like food material with high creamy properties as a raw material and without bean odor, bitterness, and astringency can be developed, its use range will expand dramatically, and the development of such a food material is strongly desired. Was.

[Means to solve the problem]

The inventors of the present application have conducted intensive studies with the aim of developing a new food material having such a wide range of use, and as a result, by adding an acid before adding a flocculant to soy milk, the pH was increased.
Is prepared in the range of 6.0 to 6.2, and a calcium or magnesium salt is added as a coagulant, and by heating, the portion containing protein of soymilk is coagulated to thereby provide a creamy food material with high soybean odor, bitterness, and astringency. Have been obtained, and the present invention has been completed.

That is, the configuration of the present invention is as follows.

(1) A paste-like food material having a high creamy property produced by the following continuous process using soymilk as a raw material.

a. A step of adding and mixing an edible organic acid to adjust the pH to 6.0 or more and 6.2 or less.

b. a step of adding and mixing a calcium salt and / or a magnesium salt at a concentration of 1 mM or more and 2 mM or less per 1% by weight / volume% of the protein content of the soymilk.

c. heating.

d. a step of solid-liquid separation of the formed aggregate.

(2) The method for producing a pasty food according to the above (1), comprising the following continuous steps using soymilk as a raw material.

a. A step of adding and mixing an edible organic acid to adjust the pH to 6.0 or more and 6.2 or less.

b. a step of adding and mixing a calcium salt and / or a magnesium salt at a concentration of 1 mM or more and 2 mM or less per 1% by weight / volume% of the protein content of the soymilk.

c. heating.

d. a step of solid-liquid separation of the formed aggregate.

(3) A food using the paste-like food material having a high creaminess according to (1) as a raw material.

(4) A food using the pasty food material according to (3) as a raw material, wherein the food is one selected from ice cream, dressing, cheese, yogurt, pudding, and mayonnaise.

Subsequently, the configuration of the present invention will be described in detail according to each step.

〔material〕

Examples of the soymilk or soymilk raw material used in the present invention include soymilk produced from soybean, defatted soybean, soybean protein, and the like, commercially available unadjusted soymilk, and adjusted soymilk.
It is also possible to use soy milk from which insoluble matter containing a large amount of fiber called by-products called okara, which is a by-product of soy milk production, is not separated. And it is desirable to reduce roughness by these insolubles. Further, an enzyme that decomposes these okara components, for example, pectinase, cellulase, hemicellulase or the like may be allowed to act.

Thus, the soymilk used as a raw material in the present invention is not particularly limited, and general soymilk or commercially available soymilk can be used.

(Aggregation step)

The soymilk thus produced aggregates and collects a protein-containing portion by the following steps.

Adjustment of pH Since the pH of soymilk is usually around neutrality, the pH of soymilk is first adjusted. Since soybean protein coagulates at pH 5.8 or lower, the pH range is adjusted to pH 5.9 to 6.3, and preferably adjusted to pH 6.0 to 6.2. As the acid that can be used for adjusting the pH, any acid can be used as long as it can be used in foods, but citric acid or acetic acid is particularly desirable in terms of texture and taste, and brewed vinegar is particularly preferred in terms of flavor.
The pH was measured using a glass electrode pH meter (JIS format I).

Addition of flocculant Next, calcium salt or magnesium salt is added as a flocculant. The amount of the flocculant should be 1 mM to 2 mM per 1% (weight / volume) of the protein content of the soymilk. Optimal. For example, when the protein content in soy milk is 5% (weight / volume), the amount of salt added is 5 mM.
~ 10mM. As the calcium salt, calcium sulfate, calcium chloride and calcium lactate can be used. As the magnesium salt, magnesium chloride (nigari) and magnesium sulfate can be used. Calcium salts and magnesium salts may be used in combination, but the total amount of added salts must comply with the above usage. The protein content of soymilk was calculated by multiplying the total nitrogen content determined by the Kjeldahl decomposition method by 5.71, a "nitrogen-protein conversion factor".

Heat Treatment and Separation of Aggregates After the addition of the flocculant, heat treatment is performed to aggregate the protein-containing portion. The heating conditions are as follows.

The heating temperature is preferably 50 to 80 ° C, preferably 55 to 70 ° C.
The holding time may be determined appropriately according to the type and concentration of the flocculant.

 Stir if necessary during the heat treatment.

After the heating, the aggregate is separated by centrifugation to obtain the aggregate.

Washing of agglomerates It is preferable to further wash the agglomerates, since very little off-tastes or off-odors can be produced.

The washing method is to suspend the aggregate in water, a diluted alcohol aqueous solution or an aqueous solution of a substance that does not strongly denature proteins in the aggregate that can be eaten as food,
This is done by centrifuging again.

Through the above steps, a paste-like food material having high creamy properties and free from soybean odor, bitterness and astringency using soymilk as a raw material is produced. This food material was useful as a base material for ice cream, cheese, dressing, mayonnaise, pudding, yogurt, and pasty products.

〔The invention's effect〕

As described above, the present invention uses soymilk or soymilk as a raw material, and is treated in the specific continuous step as described above, so that the creamy property is high and the soybean odor and bitterness are excellent novel paste foods without astringency. This makes it possible to produce a material. As is clear from the test examples described below, the paste food material is not found as a food material in conventional products satisfying both creaminess and taste and aroma. It has excellent properties, such as ice cream,
There is an advantage that it can be effectively used as a raw material for various foods such as cheese, dressing, mayonnaise, pudding, and yogurt, and its industrial utility value is extremely high.

 Next, test examples of the present invention will be described.

Test Example 1 Table 1 shows examples of general component analysis values of the pasty food material obtained by the present invention.

Test Example 2 Saponin, which is generally said to be a cause of bitterness or astringency of soybeans, and hexanal (Arg. Biol. Che, which is said to be one of the soybean odors of soy milk and tofu)
m., Vol. 29, No. 9, p. 855-863, 1965). However, in order to equalize the component contents of each food, the total nitrogen amount was measured using a total nitrogen amount (measured by the Kjeldahl decomposition method) as an index.

(1) When the saponin was measured by gas chromatography, the result that the saponin content in the pasty food material was smaller than that of silken tofu or soybean was obtained. Table 2 shows the measurement results. Saponin content is soyasapogenol A
Converted to soyasaponinA ₁ and soyasapogenol B
Shown as the sum of values converted as soyasaponin I.
1, 2 and 3 show chart diagrams of gas chromatographic analysis.

(2) Hexanal was measured by gas chromatography using the headspace method. As a result, the hexanal content of the pasty food material was small.

The results are shown in Table 3. 4 and 5,
FIG. 6 shows a chart of the gas chromatographic analysis.

In addition, the measurement of saponin and the measurement of hexanal were performed according to the following methods.

(Saponin measurement method)

See "Pharmaceutical Magazine", VOL. 104, No. 2, pp. 162-168, 1984 and "Pharmaceutical Magazine", VOL. 104, No. 3, pp. 275-279, 1984. And saponins were extracted with methanol. Next, it was treated with an alkali for deacetylation, neutralized and filtered. SEP-PAC
Purified with _C18 (waters), then saponins were soya by methanolysis with hydrogen chloride and dry methanol.
Hydrolyzed to sapogenol A and soyasapogenol B. Then N,
TMS was derivatized with O-bis (trimethylsilyl) trifluoroacetamide and analyzed by gas chromatography.

(Measurement conditions) Apparatus: Shimadzu GC-7A Filler: Liquid phase 2% OV 17 Stationary phase Gaschrom Q (80-100 mesh) Column: 3mmφ × 1m Column temperature: 300 ° C Carrier gas: Nitrogen gas flow rate: 40ml / min Detector: Flame ionization method [Measurement method of hexanal] Put a certain amount of sample in an Erlenmeyer flask, seal tightly,
After holding for a minute, the headspace gas was collected and analyzed by gas chromatography.

(Measurement conditions) Apparatus: Shimadzu GC-7A Filler: Liquid phase 25% PEG1000 Stationary phase Shimalite (60-80 mesh) Column: 3mmφ × 3m Column temperature: 80 ° C Carrier gas: Nitrogen gas Flow rate: 40ml / min detector: hydrogen flame ionization type As described above, it has been found that the pasty food material is significantly improved in taste and aroma as compared with conventional products.

Test Example 3 pH of soymilk (protein content 5% weight / volume, pH 6.7)
The relationship between adjustment and salt concentration was investigated.

The pH of soymilk is adjusted to a predetermined pH with citric acid, then a predetermined amount of calcium salt (here, using calcium chloride) or magnesium salt (here, using magnesium chloride) is added, and then heated and heated at 60 ° C for 15 minutes. The protein was retained and the portion containing the protein was aggregated. The aggregate is centrifuged (7,000 ×
g) and its physical properties were evaluated by a sensory test.

[Evaluation Criteria] ◎ Extremely creamy ○ Creamy △ Rough × Not solidified Panelers are 5 men and 5 women, and the majority of panelists are evaluated according to the above evaluation criteria. Table 4 shows the properties that exceeded the evaluation.

As shown in Table 4, soymilk (protein content
In the case of 5% weight / volume, pH 6.7), the pH is preferably 5.9 to 6.3, more preferably 6.0 to 6.2, and the added salt concentration is 4 mM to 1
2 mM, more preferably 5 mM to 10 mM, was good.

That is, 1 mM per 1% weight / volume protein content of soy milk
It was found that a concentration at a ratio of not less than 2 mM and not more than 2 mM was good.

Although not shown here, a 1: 1 mixture of a calcium salt (here, using calcium chloride) and a magnesium salt (here, using magnesium chloride) was examined. As a result, a result similar to that of the calcium salt alone or the magnesium salt alone was obtained. Obtained.

Test Example 4 Soymilk having a protein content of 6% was prepared, and the soymilk was diluted to examine the optimum amount of added salt at various protein contents.

After adjusting the pH of soy milk of each protein content to pH 6.1 with citric acid, add a calcium salt (in this case, using calcium chloride), then heat and hold at 60 ° C for 15 minutes to aggregate the protein-containing portion. Was. The aggregate is centrifuged (7,000 ×
g) and its physical properties were evaluated by a sensory test.

[Evaluation Criteria] ◎ Extremely creamy ○ Creamy △ Rough × Not solidified Panelers are 5 men and 5 women, and the majority of panelists are evaluated according to the above evaluation criteria. Table 5 shows the properties that exceeded the evaluation.

As shown in Table 5, the added salt concentration was optimally 1 mM to 2 mM per 1% (weight / volume) of the protein content of soymilk.

Test Example 5 Soymilk (protein content 5% weight / volume, pH 6.7)
After adjusting to pH 6.1, a calcium salt (here, calcium chloride) was added so as to have a concentration of 5 mM, and the protein-containing portion in the soymilk was aggregated under various heating conditions. here,
The holding time was 15 minutes. The aggregate is centrifuged (7,00
0 × g), and the physical properties were evaluated by a sensory test.

[Evaluation Criteria] ◎ Extremely creamy ○ Creamy △ Rough × Not solidified Panelers are 5 men and 5 women, and the majority of panelists are evaluated according to the above evaluation criteria. Table 6 shows the properties that exceeded the evaluation as physical properties.

As shown in Table 6, when evaluated from the creamy property, the heating temperature is 50 to 80 ° C, preferably 55 to 70 ° C.
° C was good.

Since the optimum time is determined by the type and concentration of the salt to be added, conditions may be determined as appropriate. For example, when using calcium sulfate which is difficult to dissolve, it is preferable to increase the holding time.

Test Example 6 Soymilk (protein content 5% (weight / volume) pH 6.7)
After adjusting to pH 6.1, calcium salt (calcium chloride)
Was added to a concentration of 5 mM, and the mixture was heated at 65 ° C. for 15 minutes, followed by centrifugation (7,000 × g) to separate a protein-containing portion.

This isolate is suspended in 3 volumes of water, an aqueous alcohol solution or an acetate buffer, and centrifuged again (7,000 × g).
Then, the aggregate was collected to obtain a washed aggregate. Sensory tests were performed on unwashed and washed agglomerates. The panelists went with five men and five women. Taste was evaluated for off-flavors such as bitterness or astringency, and aroma was evaluated for off-flavors such as soybean odor.

感 じ Not felt at all ○ Hardly felt △ Felt slightly × Felt Each panelist evaluated according to the above evaluation criteria. The most frequent evaluation is shown in Table 7 as the evaluation.

As shown in Table 7, the washed agglomerates did not have an unpleasant odor more than the unwashed agglomerates, and the clear washing effect was observed. As a control, silk-cured tofu was crushed into a paste and used, but unpleasant taste and odor were felt.

Test Example 7 Tofu (protein content 5% (weight / volume), pH 6.7)
After adjusting to pH 6.1, calcium salt (calcium chloride)
Was added to a concentration of 5 mM, and after heat treatment at 65 ° C. for 15 minutes, portions containing proteins were separated under various centrifugation conditions.

The physical properties of the aggregate were evaluated by a sensory test. The viscosity at that time was also measured.

○ Creamy △ too hard × not hard Panelers consisted of 5 males and 5 females. Each panelist evaluated according to the above evaluation criteria. .

2,000 × g to 10,000 × g as shown in Table 8
The centrifugal force was optimal for obtaining creamy aggregates. The viscosity at that time was 35,000 cp to 120,000 cp.

Next, examples of the present invention will be described.

Example 1 1,000 ml of soymilk (protein 5% weight / volume, pH 6.7)
Was adjusted to pH 6.2 with citric acid, then 10 ml of a 1 M aqueous solution of calcium chloride was added, the temperature was raised to 60 ° C. at 5 ° C./min, and the temperature was maintained for 5 minutes to aggregate the protein-containing portion. The aggregate was separated by centrifugation (3,000 × g) to obtain a creamy aggregate. This agglomerate contains about 80% water,
Compared with tofu, the off-flavor such as bitterness and astringency and the off-flavor such as soybean odor were very small.

Further, the aggregate was suspended in water three times its weight and centrifuged (3,000 × g), followed by washing with water to give a product having no off-flavor or odor.

Example 2 1,000 ml of soymilk (protein 5% weight / volume, pH 6.7)
Was adjusted to pH 6.0 with acetic acid, then 5 ml of a 1M aqueous magnesium chloride solution was added, the temperature was raised to 70 ° C. at 10 ° C./min, and the mixture was kept for 30 minutes to aggregate the protein-containing portion. The aggregate was separated by centrifugation (10,000 × g) to obtain a creamy aggregate. This aggregate contained about 80% of water, and had very little off-flavor such as bitterness and astringency and off-flavor such as soybean odor as compared with tofu.

Further, the aggregate was suspended in an aqueous 0.1% alcohol solution three times its weight, centrifuged (10,000 × g), and washed with water.

Example 3 1,000 ml of soy milk (protein 4% weight / volume, pH 6.8)
Was adjusted to pH 6.1 with citric acid, and then 10 ml of a well-suspended 0.5 M calcium sulfate aqueous solution was added, and the temperature was raised to 65 ° C. at 10 ° C./min and maintained for 30 minutes to aggregate the protein-containing portion. .

The aggregate was separated by centrifugation (5,000 × g) to obtain a creamy aggregate.

This aggregate contained about 80% of water, and had very little off-flavor such as bitterness and astringency and off-flavor such as soybean odor as compared with tofu.

Further, the aggregates were suspended in water three times the weight of the aggregates, centrifuged (5,000 × g), and washed with water to give a product having no off-flavor or odor.

Example 4 1,000 ml of soy milk (protein 4% weight / volume, pH 6.8)
Was adjusted to pH 6.1 with acetic acid, and then 10 ml of a well-suspended 0.5 M aqueous solution of calcium lactate was added, the temperature was raised to 60 ° C. at 5 ° C./min, and the mixture was kept for 50 minutes to aggregate the protein-containing portion.

The aggregate was separated by centrifugation (5,000 × g) to obtain a creamy aggregate. This agglomerate reduces the moisture to about 80
%, And the amount of off-flavors, such as bitterness and astringency, and the off-flavor, such as soybean odor, were very small as compared with tofu.

Further, the aggregate was suspended in water three times its weight and centrifuged (5,000 × g). After washing, a product having no off-flavor or off-odor was obtained.

Example 5 1,000 ml of soy milk (protein 3% weight / volume, pH 6.9)
Was adjusted to pH 6.1 with citric acid, and then 6 ml of a 1M aqueous solution of magnesium sulfate was added, and the temperature was raised to 55 ° C. at 5 ° C./min to aggregate the protein-containing portion.

The aggregate was separated by centrifugation (3,000 × g) to obtain a creamy aggregate. This agglomerate reduces moisture to about
It contained 80% and had very little bitterness, astringency and other off-flavors, and soy odor and other off-odors compared to tofu.

Further, the aggregates were weighed three times the weight of the aggregates in 0.01 M acetate buffer (pH
6.0), and centrifuged (3,000 xg). After washing, a product having no off-taste or no off-taste was obtained.

Example 6 1,000 ml of soy milk (protein 5% weight / volume, pH 6.7)
Was adjusted to pH 6.1 with citric acid. Then, 7 ml of a 1M calcium chloride solution was added, the temperature was raised to 55 ° C. at 5 ° C./min, and the temperature was maintained for 5 minutes to aggregate the protein-containing portion. The aggregate was separated by centrifugation (7,000 × g) to obtain a creamy aggregate. The agglomerates contained about 80% of water, and had very little bitterness, astringency, and other off-flavors, and soybean odors, and other off-flavors as compared to tofu.

Further, the aggregate was washed with three times its weight of 0.01 M acetate buffer (p
H6.0), and centrifuged (7,000 xg). After washing, a product having no off-flavor or off-odor was obtained.

Example 7 (Ice cream) The paste-like food material prepared in Example 3 was prepared in the following ratio, overrun in a home ice cream maker, and then frozen to produce ice cream. did. This application ice cream is vegetable,
It was very delicious without soy odor or off-flavor.

 Pasty food material 40% (W / W) Salad oil 12% (W / W) Sugar 20% (W / W) Vanilla essence A little water + In addition, the analysis value of this ice cream is shown in Table 9.

Example 8 (Dressing) The paste-like food material prepared in Example 6 was prepared at the following ratio to produce a French dressing (emulsion type). This dressing is low in fat and low in calories,
It was delicious.

 Paste food material 40% (W / W) Salad oil 8% (W / W) Vinegar (acidity 4.2%) 20% (W / W) Sugar 2% (W / W) Salt 2% (W / W) Spices A little Thickener (xanthan gum) 0.2% (W / W) Water + Table 10 shows the analytical values of the dressing of the present application.

Example 9 (Vegetable cheese) A creamy vegetable cheese was produced using the pasty food material produced in Example 1 as a raw material. less than,
The production method will be described.

1. The pasty food material was dehydrated to a water content of about 60% (weight / volume), added with 2% salt (weight / volume), and formed into a disk having a thickness of 3 cm. Incidentally, calcium chloride or potassium sulfate may be added as a fermentation regulator.

2. Penicillium camemberg was used as a fungus. This bacterium was brought into contact with a die-cut sterilized bread medium, cultured at 20 ° C. for 7 days, pulverized and powdered, and uniformly spread on the disk prepared in 1. Then 15 ℃, humidity 90%
After aging for about 2 to 3 weeks with occasional inversion before and after, grinding was performed to obtain a creamy vegetable cheese. The vegetable cheese of the present application was a low-fat food having the flavor of cheese and could be eaten as it was.

 The analytical values of the vegetable cheese of the present application are shown in Table 11.

Example 10 (Vegetable yogurt) A creamy vegetable yogurt was obtained from the pasty food material of Example 1 as a raw material by the following method. Lactobacillus plantarum, a lactic acid bacterium, was inoculated to the pasty food material and lactic acid fermentation was performed. The fermentation temperature was 35 ° C. and the fermentation time was 24 hours. The vegetable yogurt of the present application had a creamy and yogurt flavor, and could be eaten as it was or over a salad.

The analysis values of the vegetable yogurt of the present application are shown in Table 12.

[Brief description of the drawings]

1 to 3 show gas chromatographic analysis charts of the saponin content. 4 to 6 show gas chromatographic analysis charts of hexanal content. 1 and 4 show the pasty food material of the present invention,
FIGS. 2 and 5 show the results of analysis of commercially available silken tofu, and FIGS. 3 and 6 show the results of analysis of commercially available tofu.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A23C 9/13 A23C 9/13 (72) Inventor Yoshiya Kawamura 132 Kofurino Kowatari Kochino, Konan City, Aichi Prefecture (56) References Special JP-B-45-94 (JP, B1) JP-B-39-17304 (JP, B1) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/20 A23L 1/201 A23L 1/211

Claims (4)

(57) [Claims] 1. A paste-like food material having a high creamy property and produced from soymilk by the following continuous process. a. A step of adding and mixing an edible organic acid to adjust the pH to 6.0 or more and 6.2 or less. b. a step of adding and mixing a calcium salt and / or a magnesium salt at a concentration of 1 mM or more and 2 mM or less per 1% by weight / volume% of the protein content of the soymilk. c. heating. d. a step of solid-liquid separation of the formed aggregate. 2. The method for producing a pasty food according to claim 1, comprising the following continuous steps using soymilk as a raw material. a. A step of adding and mixing an edible organic acid to adjust the pH to 6.0 or more and 6.2 or less. b. A step of adding and mixing calcium salts and / or magnesium salts at a concentration of 1 mM or more and 2 mM or less per 1% by weight / volume protein content of the soymilk. c. heating. d. a step of solid-liquid separation of the formed aggregate. 3. A food using the creamy paste-like food material according to claim 1 as a raw material. 4. The food is ice cream, dressing,
4. A food using the pasty food material according to claim 3, which is a kind selected from cheese, yogurt, pudding, and mayonnaise.