JP2009034060A - Soy milk treated with activated charcoal, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide soy milk treated with activated charcoal reduced in harsh taste, astringent taste and soybean smell; to provide a method for producing the soy milk; and to provide a method for improving flavor of soy milk. <P>SOLUTION: The soy milk reduced in harsh taste, astringent taste and soybean smell is obtained by treating soy milk raw material liquid with activated charcoal. The soy milk raw material liquid includes a liquid obtained by homogenizing mashed-soybean soup, liquid obtained by eliminating bean curd refuse from mashed-soybean soup, liquid obtained by homogenizing the bean curd refuse-eliminated mashed-soybean soup, liquid obtained by mixing soybean powder with water, or liquid obtained by homogenizing the mixture liquid of the soybean powder and the water. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to activated carbon-treated soymilk having a good flavor and a method for producing the same, activated carbon-treated soymilk powder obtained by drying activated carbon-treated soymilk, or a food containing activated carbon-treated soymilk powder.

  Soymilk has long been used in Japan as a raw material for tofu and yuba, and contains most of the components of soybeans. Not only is it inferior in nutritional value compared to milk, but recently it has been found that it is effective for lifestyle-related diseases and has attracted attention not only in Japan but also overseas. Yes.

  By the way, foods and drinks mainly made from soybeans such as soy milk and peptide beverages often have a characteristic astringent taste, sour taste and soybean odor derived from soybeans, and there is a great need for improving the flavor of processed soybean foods. In addition, odor products such as dairy products and dairy drinks, fish and shellfish, meat storage, etc., as well as technologies for physically and chemically treating food and drink, masking with additives, and improving flavor have been proposed. ing.

  For example, Patent Document 1 discloses n-hexanal as a particularly remarkable substance among various compounds that cause soybean odor by treating soymilk using the reducing power of conidia of microorganisms belonging to the genus Aspergillus. A method of reducing and deodorizing other aliphatic aldehydes or aromatic aldehydes is disclosed.

  Patent Document 2 discloses a method for improving the flavor of a soy product by contacting the soy product with a culture of Streptococcus thermophilus 3261 strain.

Patent Document 3 discloses a method for improving the unpleasant taste by washing soybeans after crushing, washing them with water vapor, and then treating them with high temperature in 150 to 200 ° C. superheated steam.
Japanese Examined Patent Publication No. 45-9210 Japanese Patent No. 2871379 JP 2003-93008 A

  However, the methods described in Patent Document 1 and Patent Document 2 have problems in terms of hygiene due to planting of bacteria, and a process for removing the bacteria is required, which increases the manufacturing cost. There was a problem.

  Moreover, since the soy milk obtained by the method described in Patent Document 3 has a fragrant and unique flavor produced when roasting soybeans, there is no problem when drinking soy milk as it is, but soy milk is used as a food ingredient. When doing so, there was a problem that the use was limited.

  This invention is made | formed in view of the above subjects, and is providing the soymilk which reduced the savory taste, astringent taste, and soybean odor, and its manufacturing method.

  This inventor repeated earnest research about the soymilk which reduced the gummy taste, the astringent taste, and the soybean odor. As a result, by treating the soymilk raw material liquid with activated carbon, the taste, astringency, and soybean odor of soymilk are reduced, and by changing the activated carbon treatment conditions, the richness can be increased and decreased, and the sweetness can be adjusted. The headline and the present invention were completed. More specifically, the following is provided.

  (1) An activated carbon-treated soymilk produced by subjecting a soymilk raw material liquid to activated carbon treatment.

  According to the activated carbon-treated soymilk of (1), the soybean odor can be reduced by adsorbing various compounds that cause soybean odor contained in the soymilk raw material liquid to the activated carbon. Can also be reduced. Moreover, although mentioned later for details, the richness of soymilk can be increased / decreased and sweetness can also be adjusted.

  In this specification, the “soy milk raw material liquid” means a liquid obtained by homogenizing the koji solution, a solution obtained by removing the okara from the kure solution, a solution obtained by removing the okara from the kake solution and then a homogenizer treatment, and mixing soybean powder and water. Or a liquid obtained by homogenizing a mixed liquid of soybean powder and water.

  (2) The activated carbon-treated soymilk according to (1), wherein the soymilk raw material liquid has a liquid temperature of less than 30 ° C.

  According to the activated carbon-treated soymilk of (2), by setting the liquid temperature of the soymilk raw material liquid to less than 30 ° C., it is possible to prevent germs and the like from propagating in the soymilk raw material liquid during the activated carbon treatment. In addition, the sour milk with reduced taste and astringency can be improved.

  (3) The soymilk-treated soymilk according to (1), wherein the soymilk raw material liquid has a liquid temperature of 30 ° C. or higher.

  According to the activated charcoal-treated soymilk of (3), the soymilk raw material solution is made to be 30 ° C or higher so that the taste and astringency are reduced and the soymilk has a light flavor with no richness. Can do.

  (4) The soymilk raw material liquid is a liquid obtained by homogenizing the kure liquid, a liquid obtained by removing the okara from the kure liquid, a liquid obtained by removing the okara from the kure liquid and then a homogenizer treatment, a liquid obtained by mixing soybean powder and water, or The activated carbon-treated soymilk according to any one of (1) to (3), which is a liquid obtained by homogenizing a liquid obtained by mixing soybean powder and water.

  According to the activated charcoal-treated soymilk of (4), as the soymilk raw material liquid, the soymilk raw material liquid using the kure liquid obtained by grinding soybeans, or the full fat soybean powder or soymilk obtained by grinding soybeans is dried. Soymilk raw material liquid using soybean powder such as soybean milk powder obtained in this manner can be used. As the soymilk raw material liquid using the kure solution, a solution obtained by homogenizing the kure solution, a solution obtained by removing the okara from the kure solution, or a solution obtained by removing the okara from the kure solution and then performing a homogenizer treatment can be used. Moreover, as the soymilk raw material liquid using soybean powder, a liquid obtained by mixing soybean powder and water or a liquid obtained by homogenizing a liquid obtained by mixing soybean powder and water can be used.

  (5) The activated charcoal-treated soymilk according to (4), wherein the kure solution is obtained by grinding germinated soybeans to which water has been added.

  According to the activated carbon-treated soy milk of (5), by using germinated soybeans as a raw material, soy milk having a high content of nutrient components such as γ-aminobutyric acid is provided as compared with activated carbon-treated soy milk made from ungerminated soybeans. be able to.

  (6) The activated carbon-treated soymilk according to any one of (1) to (5), wherein the activated carbon treatment is an activated carbon filter treatment.

  According to the activated carbon-treated soymilk of (6), the production of soymilk becomes easy and the production cost can be reduced.

  (7) Activated carbon-treated soymilk powder obtained by drying the activated carbon-treated soymilk according to any one of (1) to (6).

  Long-term storage can be achieved by drying the activated carbon-treated soymilk.

  (8) A food comprising the activated carbon-treated soymilk according to any one of (1) to (6) or the activated carbon-treated soymilk powder according to (7).

  (9) The food is any one selected from beverages, soups, prepared foods, processed soybean foods, processed meat foods, processed wheat foods, processed fats and oils, dairy products, and health foods ( The food according to 8).

  When the activated food-treated soymilk powder is contained in the above-mentioned food or the like, it can be a soy processed food with reduced unpleasant flavors peculiar to soybeans such as savory taste, astringent taste, and soybean odor.

  (10) A method for producing soymilk, comprising a step of subjecting a soymilk raw material liquid to activated carbon treatment.

  According to the method for producing activated carbon-treated soymilk of (10), the soybean odor can be reduced by adsorbing various compounds that cause soybean odor contained in the soymilk raw material liquid to the activated carbon, and the savory taste The astringent taste can also be reduced. Moreover, although mentioned later for details, the richness of soymilk can be increased / decreased and sweetness can also be adjusted.

  (11) The method for producing activated carbon-treated soymilk according to (10), wherein the soymilk raw material liquid has a liquid temperature of less than 30 ° C.

  According to the method for producing activated carbon-treated soymilk of (11), by setting the liquid temperature of the soymilk raw material liquid to less than 30 ° C., it is possible to prevent germs and the like from propagating in the soymilk raw material liquid during the activated carbon treatment. Further, the sour milk can be improved to have a rich taste and astringent taste.

  (12) The method for producing activated carbon-treated soymilk according to (10), wherein the soymilk raw material liquid has a liquid temperature of 30 ° C. or higher.

  According to the method for producing activated carbon-treated soymilk of (12), by setting the liquid temperature of the soymilk raw material solution to 30 ° C. or higher, the sour milk with a light flavor and reduced taste and astringency is reduced. It can be modified.

  (13) The soymilk raw material liquid is a liquid obtained by homogenizing the kure liquid, a liquid obtained by removing the okara from the kure liquid, a liquid obtained by removing the okara from the kure liquid and then a homogenizer treatment, a liquid obtained by mixing soybean powder and water, or The method for producing activated carbon-treated soymilk according to any one of (10) to (12), wherein the solution is obtained by homogenizing a liquid obtained by mixing soybean powder and water.

  According to the method for producing activated charcoal-treated soymilk of (13), a soymilk raw material liquid using kure liquid obtained by grinding soybeans as a soymilk raw material liquid, or a full fat soybean powder or soymilk obtained by grinding soybeans Soymilk raw material liquid using soybean powder such as soybean milk powder obtained by drying can be used. As the soymilk raw material liquid using the kure solution, a solution obtained by homogenizing the kure solution, a solution obtained by removing the okara from the kure solution, or a solution obtained by removing the okara from the kure solution and then performing a homogenizer treatment can be used. Moreover, as the soymilk raw material liquid using soybean powder, a liquid obtained by mixing soybean powder and water or a liquid obtained by homogenizing a liquid obtained by mixing soybean powder and water can be used.

  (14) The method for producing activated carbon-treated soymilk according to any one of (10) to (12), comprising a germination treatment step.

  By using germinated soybeans as a raw material, soy milk having a high content of nutritional components such as γ-aminobutyric acid can be provided as compared with activated carbon-treated soy milk made from ungerminated soybeans.

  (15) The method for producing activated carbon-treated soymilk according to any one of (10) to (14), wherein the activated carbon treatment is activated carbon filter treatment.

  According to the method for producing activated carbon-treated soymilk of (15), the production of soymilk becomes easy and the production cost can be reduced.

  (16) A method for producing activated carbon-treated soymilk powder, comprising drying the activated carbon-treated soymilk produced by the method for producing activated carbon-treated soymilk described in any one of (10) to (15).

  By drying the activated carbon-treated soymilk to obtain a powder form, it can be used as a food raw material, and can be stored for a long period of time.

  (17) A method for improving the flavor of soymilk, wherein the soymilk raw material liquid is treated with activated carbon in the production of soymilk.

  According to the method for improving the flavor of soymilk of (17), the soybean odor can be reduced by adsorbing various compounds that cause soybean odor contained in the soymilk raw material liquid to activated carbon. The astringent taste can also be reduced. Moreover, although mentioned later for details, the sweetness of soymilk can also be adjusted.

  According to the present invention, by treating the soymilk raw material liquid with activated carbon, it is possible to reduce the unpleasant flavors peculiar to soybeans such as astringent taste, sashimi, and soybean odor. Also, by changing the activated carbon treatment conditions, we provide soymilk with increased richness and sweetness, soymilk that has no sweetness but is sweet, and soymilk that has no richness and is light and has reduced sweetness. I was able to do that.

  The present invention is characterized in that the soymilk raw material liquid is treated with activated carbon, and the soymilk raw material liquid is a liquid obtained by homogenizing the kure liquid, a liquid obtained by removing okara from the kure liquid, and okara from the kure liquid. It is the liquid which homogenizer-treated the liquid which carried out the homogenizer process after removal, the liquid which mixed soybean powder and water, or the liquid which mixed soybean powder and water.

  Hereinafter, embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention. . In addition, although description may be abbreviate | omitted suitably about the location where description overlaps, the meaning of invention is not limited.

[Raw beans]
Beans used in the activated carbon-treated soymilk of the present invention can be beans of the genus Soybean or beans of the genus Sasage. Examples of soybeans include ripe soybeans (mature soybeans, whole soybeans, sometimes referred to simply as soybeans), and green soybeans. Examples of ripe soybeans include commercially available dried soybeans, black soybeans, and green soybeans. It is done. An example of the beans belonging to the genus Sasage is mung beans.

  For example, when using soybeans of the genus Soybean, any can be used and there is no particular limitation. For example, domestic soybeans such as Enrei, Ryuhou, Toyohomare, and Miyagi Shirome, foreign soybeans such as US soybeans such as IOM, genetically modified soybeans, and non-genetically modified soybeans can be used. Examples of foreign soybeans include landmarks (manufactured by Nisshin Oillio Group Co., Ltd.). Furthermore, not only normal soybeans (non-germinated soybeans) but also germinated soybeans can be used.

[Activated soy milk, method for producing activated charcoal-treated soy milk, and method for improving soy milk flavor]
In the production of soy milk, the activated carbon-treated soy milk of the present invention performs a production process of a soy milk raw material liquid for producing a soy milk raw material liquid from soybean liquid or water, and the obtained soy milk raw material liquid is activated carbon under a certain condition. Manufactured by performing a processing step. Thus, the flavor of soy milk can be improved by treating with activated carbon under certain conditions.

  The activated carbon-treated soy milk of the present invention, that is, “soy milk” treated with activated carbon under specific conditions refers to a suspension solution produced by subjecting beans and water to main ingredients and activated carbon treatment. As well as whole soy milk and soy drink, soy milk may conform to the JAS standard or may deviate from the JAS standard.

  Here, what is produced from the koji liquid obtained by grinding beans, using the liquid from which okara has been removed as a raw material, is generally called soy milk. What is manufactured without removing okara is generally called whole grain soy milk or soy beverage.

  Moreover, the color of the suspension solution changes depending on the color of the raw material beans to be used, and when white soybeans or green beans are used as raw beans, When greenish white or black soybean is used, it becomes gray or grayish white.

  The activated carbon-treated soymilk can be produced by appropriately performing, for example, a germination treatment process, a heat treatment process, a soymilk component adjustment process, a filling process, and the like in addition to the soymilk raw material liquid production process and the activated carbon treatment process. If the activated carbon-treated soymilk of the present invention can be produced, steps other than those described above can be incorporated without any particular problems, and the process sequence is not particularly limited as long as the activated carbon-treated soymilk can be produced, and may be omitted as appropriate.

<Manufacturing process of soymilk raw material liquid>
The soymilk raw material liquid is a liquid obtained by homogenizing the kure liquid, a liquid obtained by removing the okara from the kure liquid, a liquid obtained by removing the okara from the kure liquid and then a homogenizer treatment, a liquid obtained by mixing soybean powder and water, or a soybean powder and water. Any of the liquids obtained by homogenizing the liquid obtained by mixing the above.

  For example, after the bean washing step, the bean liquid is immersed in water and is preferably 1 to 10 times, more preferably 1 to 5 times, most preferably 1 to the mass of the beans after immersion. It can be produced by adding 3 times the amount of water and grinding. Moreover, as soybean powder, whole fat soybean powder obtained by pulverizing peeled dried round beans with a pulverizer such as a hammer mill, defatted soybean obtained by pulverizing dried defatted soybean with a pulverizer such as a hammer mill Soymilk powder obtained by spray-drying powder and soymilk can be used, and commercial products can be used for these.

  Hereinafter, manufacture of each soymilk raw material liquid is demonstrated.

(Liquid obtained by homogenizing the kure solution)
The beans are washed once with water, preferably twice, more preferably three times, and then kure is produced by an immersion water extraction method or a hot water extraction method. Specifically, for example, in the immersion water extraction method, the washed beans are immersed in 2 to 10 times the amount of water at room temperature for 2 to 12 hours to swell the beans. The swollen beans are ground once or twice by a grinder such as a grinder, a mascolloider (manufactured by Masuko Sangyo), a mixer, a mortar, etc. to produce a kure solution.

  The obtained koji solution is preferably 5 to 50 MPa, more preferably 10 to 40 MPa, and most preferably 15 to 30 MPa by homogenizer treatment to produce a koji solution homogenizer-treated solution (soy milk raw material solution). can do.

(Liquid that has been homogenized after removing okara from the kure solution)
The beans are washed once with water, preferably twice, more preferably three times, and then kure is produced by an immersion water extraction method or a hot water extraction method. Specifically, for example, in the immersion water extraction method, the washed beans are immersed in 2 to 10 times the amount of water at room temperature for 2 to 12 hours to swell the beans. The swollen beans are ground once or twice by a grinder such as a grinder, a mascolloider (manufactured by Masuko Sangyo), a mixer, a mortar, etc. to produce a kure solution.

  The obtained gourd liquid is centrifuged using a centrifuge at 500 rpm, preferably 1000 rpm, more preferably 1500 rpm, and then removed. Okara can also be removed by filtration at a pressure of 0.01 to 0.05 MPa using a filter press. After removing okara from the kure liquid, it is preferably 5 to 50 MPa, more preferably 10 to 40 MPa, and most preferably 15 to 30 MPa. Liquid (soy milk raw material liquid) can be produced.

(Liquid from which okara has been removed from kure liquid)
The beans are washed once with water, preferably twice, more preferably three times, and then kure is produced by an immersion water extraction method or a hot water extraction method. Specifically, for example, in the immersion water extraction method, the washed beans are immersed in 2 to 10 times the amount of water at room temperature for 2 to 12 hours to swell the beans. The swollen beans are ground once or twice by a grinder such as a grinder, a mascolloider (made by Masuko Sangyo), a mixer, or a mortar to produce a bean liquor.

  The obtained koji solution is centrifuged at 500 rpm, preferably 1000 rpm, more preferably 1500 rpm, and the okara is removed by removing the okara from the kure solution. Can be manufactured. Okara can also be removed by filtration at a pressure of 0.01 to 0.05 MPa using a filter press. The liquid obtained by removing the okara from the kure liquid can also be made using a commercially available soymilk maker (for example, a product made by Tokyo Unicom: soymilk / juicer device).

(Soybean powder mixed with water)
The liquid which mixed soybean powder and water can be manufactured by mixing soybean powder and water. In this case, the amount of water is preferably 5 to 20 times the mass of the soybean powder, and more preferably 8 to 15 times.

  When soybean powder is made from whole soybeans, the soybean powder is preferably dried at 80 to 120 ° C., more preferably 90 to 120 ° C., preferably 1 minute to 1 hour, more preferably 10 to 30 minutes, in a dryer. The dried whole soybeans can be produced by treatment, and the obtained dried whole soybeans are peeled off and then pulverized with a pulverizer such as a hammer mill. Moreover, when using defatted soybeans as a raw material, the drying treatment is preferably performed at a temperature of 80 to 120 ° C., more preferably 90 to 120 ° C., preferably 1 minute to 1 hour, more preferably 10 to 30 minutes. Thus, dried defatted soybean can be produced, and the obtained dried defatted soybean can be produced by pulverization with a pulverizer such as a hammer mill. In addition, it is preferable that the moisture content of dry whole soybean and dry defatted soybean is 5-10 mass%.

  In addition, about the liquid which mixed soybean powder and water, it is not limited to soybean powder, You may use the powder of beans other than soybean.

  Furthermore, the soybean powder made from soymilk has a spray drying inlet set temperature of preferably 130 ° C to 180 ° C, more preferably 150 to 180 ° C, and an outlet set temperature of preferably 50 to 80 ° C, more preferably. It can manufacture by spray-drying soymilk on the conditions of 60-80 degreeC.

(Liquid of soybean powder and water mixed with homogenizer)
The liquid obtained by homogenizing the liquid obtained by mixing soybean powder and water is preferably 5-50 MPa, more preferably 10-40 MPa, and most preferably 15-30 MPa. It can be produced by homogenizer treatment with pressure.

  In addition, about the liquid which mixed the liquid which mixed soybean powder and water, it is not limited to soybean powder, You may use the powder of beans other than soybean.

<Production process of soymilk raw material liquid produced using germinated soybeans>
The soymilk raw material liquid can be produced by using germinated soybeans in addition to the ungerminated beans described above. Even in the case of soymilk raw material liquid produced using germinated soybeans, the soymilk raw material liquid is a liquid obtained by homogenizing the kure liquid, a liquid obtained by removing the okara from the kure liquid, and a homogenizer treatment after removing the okara from the kure liquid. Any of a liquid, a liquid obtained by mixing soybean powder (germinated soybean powder) and water, or a liquid obtained by homogenizing a liquid obtained by mixing soybean powder (germinated soybean powder) and water may be used.

  Specifically, before the manufacturing process of the soymilk raw material liquid, it was produced using germinated soybeans by introducing a process for germinating soybeans or using a kure liquid made from purchased germinated soybeans. A soymilk raw material liquid can be produced.

  In addition, by using the germinated soybean powder obtained by pulverizing the peeled dry germinated soybean with a grinder or the germinated soybean powder obtained by spray-drying the germinated soymilk, a soymilk raw material liquid produced using the germinated soybean can be produced. it can.

  Hereinafter, the germination process and the production of each soymilk raw material liquid produced using the germinated soybean will be described.

(Germination process)
First, soybeans are immersed in water and germinated. The germination method of soybean is 10 to 40 ° C., preferably 15 to 35 ° C., more preferably 20 to 30 ° C., or warm water for 0.5 to 36 hours, preferably 1 to 10 hours, more preferably 1 to 1 hour. Germination is carried out by exposing soybeans to air or oxygen for 10 to 120 hours, preferably 10 to 48 hours, more preferably 12 to 24 hours after soaking for 5 hours.

  In the case of exposure to air or oxygen during the immersion, it is preferable to blow air or oxygen into water or warm water because germination is promoted. In this case, the blowing amount of air or oxygen is preferably 50 ml / min to 3000 ml / min with respect to 100 g of soybean mass before the dipping step, and blowing may be performed continuously or intermittently. The germination rate of the germinated soybeans used in the present invention is preferably 10% to 100%, more preferably 20% to 100%, and most preferably 30% to 95%.

  The germination rate in the present invention refers to the ratio of the number of soybeans that have actually germinated in 100 soybeans, and is calculated by the following formula.

[Equation 1]
Germination rate (%) = Number of germinated soybeans (pieces) / 100 (pieces) × 100 = Number of germinated soybeans

  Germination here means that buds, pollen, seeds, or spores of plants start to grow and develop ("Daijibayashi", 2nd edition, Sanseido), and growth of embryonic organs differentiated in seeds (Yoshio Masuda) "Plant physiology", revised 14th edition, Baifukan, October 2001, P51-57), etc. are defined, but "germination" in the present invention means "bud or root in soybean. Is the state that broke through the epidermis. The number of germinated soybeans in the formula refers to the number of soybeans that are actually germinated out of 100 soybeans that are arbitrarily taken out from the germinated soybeans.

(Liquid treated with homogenizer after removing okara from kure liquid produced using germinated soybeans)
After producing germinated soybeans in the germination treatment step, the germinated soybeans are washed once with water, preferably twice, more preferably three times, and then 1 to 5 times the amount of germinated soybeans, preferably 1 0.5 to 3 times the amount of water, more preferably 1.5 to 2 times the amount of water is added, and grinding is performed once or twice while adjusting the slit width with a mass collider to produce a kure solution. Here, the water to be added is preferably 5 to 90 ° C, and more preferably 10 to 90 ° C.

  The obtained solution is centrifuged at 500 rpm, preferably 1000 rpm, more preferably 1500 rpm, and then removed. Okara can also be removed by filtration at a pressure of 0.01 to 0.05 MPa using a filter press. After removing okara from the kure liquid, the koji liquid produced using germinated soybeans by performing a homogenizer treatment at a pressure of preferably 5 to 50 MPa, more preferably 10 to 40 MPa, and most preferably 15 to 30 MPa. After removing okara from the mixture, a liquid homogenized can be produced.

(Liquid obtained by homogenizer treatment of Kure liquid produced using germinated soybeans)
After producing germinated soybeans in the germination treatment step, the germinated soybeans are washed once with water, preferably twice, more preferably three times, and then 1 to 5 times the amount of germinated soybeans, preferably 1 0.5 to 3 times the amount, more preferably 1.5 to 2 times the amount of water is added, and the mash is produced by grinding twice or twice while adjusting the slit width with a mass collider. To do. Here, the water to be added is preferably 5 to 90 ° C, and more preferably 10 to 90 ° C.

  The kure solution produced using germinated soybeans was homogenized by subjecting the obtained koji solution to a homogenizer treatment at a pressure of preferably 5 to 50 MPa, more preferably 10 to 40 MPa, and most preferably 15 to 30 MPa. A liquid can be produced.

(Liquor from which okara has been removed from kazu liquid produced using germinated soybeans)
After producing germinated soybeans in the germination treatment step, the germinated soybeans are washed once with water, preferably twice, more preferably three times, and then 1 to 5 times the amount of germinated soybeans, preferably 1 0.5 to 3 times the amount, more preferably 1.5 to 2 times the amount of water is added, and the mash is produced by grinding twice or twice while adjusting the slit width with a mass collider. To do. Here, the water to be added is preferably 5 to 90 ° C, and more preferably 10 to 90 ° C.

  The okara was removed from the kure liquid produced using the germinated soybeans by removing the okara after centrifugal separation treatment of the obtained kure liquid at 500 rpm, preferably 1000 rpm, more preferably 1500 rpm. A liquid can be produced. Okara can also be removed by filtration at a pressure of 0.01 to 0.05 MPa using a filter press.

(Liquid of soybean powder (germinated soybean powder) produced using germinated soybeans and water)
A liquid obtained by mixing soybean powder and water produced using germinated soybeans, that is, a liquid obtained by mixing germinated soybean powder and water can be produced by mixing germinated soybean powder and water. In this case, the amount of water is preferably 5 to 20 times, more preferably 8 to 15 times the mass of the germinated soybean powder.

  When germinated soybean powder is made from germinated whole soybean, it is preferably 80 to 120 ° C., more preferably 90 to 120 ° C., preferably 1 minute to 1 hour, more preferably 10 to 30 minutes, and dried. The dried germinated whole soybeans can be produced by drying with a machine, and the obtained dried germinated whole soybeans are shed and then pulverized with a pulverizer such as a hammer mill. When defatted germinated soybean is used as a raw material, it is preferably 80 to 120 ° C., more preferably 90 to 120 ° C., preferably 1 minute to 1 hour, more preferably 10 to 30 minutes, and drying treatment with a dryer. The dried defatted germinated soybean can be produced by pulverizing the dried defatted germinated soybean with a pulverizer such as a hammer mill. In addition, it is preferable that the moisture content of dry germination whole soybean and dry defatted germination soybean is 5-10 mass%.

  Furthermore, the germinated soybean powder made from germinated soymilk has a spray drying inlet set temperature of preferably 130 ° C to 180 ° C, more preferably 150 to 180 ° C, and an outlet set temperature of preferably 50 to 80 ° C. Preferably, it can be produced by spray-drying germinated soymilk under conditions of 60 to 80 ° C.

(Liquid obtained by homogenizer treatment of a mixture of soybean powder (germinated soybean powder) produced using germinated soybean and water)
A liquid obtained by homogenizing a liquid obtained by mixing soybean powder and water produced using germinated soybeans, that is, a liquid obtained by homogenizing a liquid obtained by mixing germinated soybean powder and water is the germinated soybean powder and water described above. Can be produced by homogenizer treatment at a pressure of preferably 5 to 50 MPa, more preferably 10 to 40 MPa, and most preferably 15 to 30 MPa.

<Process for activated carbon treatment>
After the manufacturing process of the soymilk raw material liquid described above, the soymilk raw material liquid is activated carbon-treated. By treating the soy milk raw material liquid with activated carbon, the soy bean odor can be reduced by adsorbing various compounds that cause soybean odor contained in the soy milk raw material liquid to the activated carbon. Reduced activated carbon-treated soymilk can be provided. Further, by adjusting the liquid temperature of the soymilk raw material liquid, the richness can be increased or decreased, and the sweetness can be adjusted.

  The activated carbon treatment of the soymilk raw material liquid in the present invention requires that the liquid temperature of the soymilk raw material liquid be lower than 30 ° C, preferably 0 ° C to 29 ° C, more preferably 3 ° C to 25 ° C, and most preferably. Is 5 ° C to 20 ° C. By performing the activated carbon treatment at a temperature within such a range, it is possible to prevent germs and the like from propagating in the soymilk raw material liquid during the activated carbon treatment. In addition, the sour milk with reduced taste and astringency can be improved.

  Furthermore, when the activated carbon treatment is performed under the temperature condition of the soymilk raw material liquid at a temperature of less than 30 ° C., soymilk with increased richness and sweetness can be produced, but the liquid temperature of the soymilk raw material liquid is set to 20 ° C., and When the heat treatment is performed after the activated carbon treatment, the richness is increased, but a soy milk with reduced sweetness can be produced.

  Moreover, when the temperature of the soymilk raw material liquid is adjusted to a temperature condition of 30 ° C. or higher, it is possible to reduce sour taste and astringent taste, and to improve to a light flavored soymilk with no richness.

  Furthermore, when the activated carbon treatment is performed at a temperature of 30 ° C. or higher for the temperature of the soymilk raw material liquid, it is possible to produce a soymilk that has a light taste but retains its sweetness. When the temperature is set to 30 ° C. or higher and the heat treatment is carried out after the activated carbon treatment, a soy milk that has no richness and is light and can suppress sweetness can be produced.

  Therefore, the temperature conditions of the soymilk raw material liquid can be changed as appropriate according to the purpose of use of the activated carbon-treated soymilk.

  Examples of the activated carbon used in the present invention include wood, coal, beet, rice bran, and coconut shell activated carbon depending on the raw materials. There are various types of activated carbon, such as fibrous, powdered, granular, crushed, and columnar, which can be used. For example, powdered activated carbon Hakuho C-2 (manufactured by Takeda Pharmaceutical Co., Ltd.), powdered activated carbon ZN (manufactured by Nippon Norit), powdered activated carbon Norit KBB (manufactured by Japan Norit), Evadia 5LPD-N (Ebara Engineering) Co., Ltd.), Kuraray Coal powder activated carbon PW (made by Kuraray Chemical Co., Ltd.), bamboo charcoal (made by Kantaro charcoal), etc., and granular activated carbon, Diasorb (Mitsubishi Chemical Calgon Co., Ltd.), molded charcoal ROX (Nihon Norit Co., Ltd.), etc. However, it is not limited to these.

  In addition, the fibrous activated carbon is produced by activating raw material fibers such as polyacrylonitrile, phenol, rayon, and pitch. Such fibrous activated carbon has a very high adsorption rate of 100 to 1000 times compared to powdered or granular activated carbon conventionally used, and an adsorption capacity of 1.5 times compared to granular activated carbon. It has the advantage that it can be easily manufactured with a high specific surface area. Also, it can be easily molded into felt, thread, fabric, paper, etc., even if new materials such as high performance adsorbents such as removal of malodorous components and solvent recovery, electrode materials, carbon materials are used. Good.

  Further, as the activated carbon treatment, treatment using an activated carbon filter, that is, activated carbon filter treatment can be performed. As the activated carbon filter to be used, a commercially available fibrous activated carbon cartridge or a fibrous / powdered activated carbon cartridge in which fibrous activated carbon and powdered activated carbon are combined can be used.

  For example, as the fibrous activated carbon cartridge, products such as granular activated carbon fiber filter FMP (manufactured by Iwaki), fibrous activated carbon cartridge filter (manufactured by Unitika), etc. can be used. Commodities such as activated carbon filter cartridges (Cassey Pure (manufactured by Sumitomo 3M)), which is a combination of activated carbon and powdered activated carbon, can be used, but are not limited thereto.

  The method for the activated carbon treatment of the soymilk raw material liquid in the present invention can be appropriately changed according to the purpose of use of the activated carbon-treated soymilk to be produced. After adding and mixing 1 to 30% by mass of activated carbon powder, there may be mentioned a method of removing activated carbon by filtration or centrifugation, and activated carbon filter treatment is preferable from the viewpoint of activated carbon treatment efficiency, ease of production, and production cost, Among these, activated carbon treatment using a fibrous activated carbon filter is particularly preferable.

  When the soymilk raw material liquid is treated with activated carbon by the filter treatment, the flow rate when the soymilk raw material liquid is passed through the 10-inch filter is preferably 0.1 to 1000 L / hr, more preferably 1 to 500 L / hr. Preferably, it is 5-250 L / hr and most preferable. By performing the activated carbon treatment at such a flow rate that falls within such a range, it is possible to efficiently adsorb, reduce the taste, astringency, and soybean odor, and adjust the sweetness.

  In addition, when the soymilk raw material liquid is activated by the filter treatment, the activated carbon filter may be adjusted to the same temperature as the liquid temperature of the soymilk raw material liquid.

As the above-mentioned commercially available activated carbon filter, those having a diameter of 60 to 70 cm and a length of 10 to 30 inches can be used. The specific surface area of the activated carbon filter to be molded is preferably 500 m ² / g or more, more preferably 1000 to 2500 m ² / g. By setting it as the said range, it can adsorb | suck efficiently, can reduce a savory taste, an astringent taste, and a soybean odor, can adjust sweetness, and can also suppress manufacturing cost. Moreover, it is preferable that the fibrous cartridge type activated carbon has a pore structure as long as the filtration performance is not lowered. If the hole diameter is 5 μm or less, it can be used as a check filter before filling the cartridge.

  In the activated carbon treatment method of the present invention, for example, when batch-type treatment is performed with powdered, granular activated carbon, etc., the amount of activated carbon used is 0.1% to 3 times the amount of brix (BX) in soy milk and whole particle soy milk. After stirring within the above temperature range of about 1 minute to 1 hour or more, the water-insoluble polymer component can pass through, but the activated carbon can be filtered through a filter that cannot pass through. In addition, in a continuous system such as a cartridge filter, 0.1 to 100,000 weight per brix value in soy milk and whole grain soy milk per 1 part by weight of activated carbon passes, and the contact time with activated carbon can be taken for 1 second or more. It can be a linear velocity.

<Heat treatment process>
The activated carbon-treated soybean milk can be subjected to enzyme deactivation treatment and / or heat sterilization treatment by heating. In addition, this process may be performed before the process of treating with activated carbon, may be performed after it, and can also be abbreviate | omitted as needed.

  In the present invention, the enzyme deactivation treatment by heating refers to a heat treatment in which the activity of lipoxygenase becomes 0 units. The activity of lipoxygenase can be measured by an absorbance method using linoleic acid as a substrate.

The heating temperature in the heat treatment step is not particularly limited, but is preferably 80 ° C to 150 ° C, more preferably 80 to 145 ° C, and most preferably 110 to 140 ° C.
The heating time is preferably 1 second to 6 hours, more preferably 2 seconds to 3 hours, and most preferably 2 seconds to 1 hour. By performing the heat treatment step so as to be within such a range, the activated carbon-treated soymilk can be efficiently subjected to enzyme deactivation treatment and / or heat sterilization treatment.

  Specifically, when a plate heater is used, the temperature is preferably 80 to 120 ° C., more preferably 80 to 110 ° C., and most preferably 80 to 100 ° C., preferably 1 to 30 minutes, more preferably 10 to 10 minutes. The method of heating for 30 minutes is mentioned. Also, using a UHT sterilizer, preferably at a temperature of 100 to 150 ° C, more preferably 110 to 140 ° C, most preferably 110 to 135 ° C, preferably 1 second to 1 minute, more preferably 2 seconds to 30. Heat may be applied for seconds, most preferably for 2 seconds to 10 seconds.

  The activated carbon treatment of the soymilk raw material liquid can also be performed after the heat treatment step. However, in that case, after the activated carbon treatment, the activated carbon treatment is performed before the heat treatment step in consideration of the point that the sterilization treatment is required once again and the production cost is increased and the point of flavor is taken into consideration, and then the heat treatment is performed. It is preferable to perform a process.

<Ingredient adjustment process of soy milk>
The activated carbon-treated soymilk of the present invention may be non-adjusted soymilk or adjusted soymilk. Unadjusted soy milk is a soy milk that does not contain sugar, juice juice, vegetable oil, salt, maltodextrin, emulsifier, carrageenan, fragrance, potassium citrate, etc. Adjust the taste. When producing non-adjusted soymilk, this step can be omitted.

<Filling process>
The produced activated carbon-treated soymilk is appropriately filled in a container as necessary. The material, shape, etc. of the container to be filled are not particularly limited. Note that this step can be omitted.

[Activated soymilk powder and production method thereof]
The activated carbon-treated soymilk powder of the present invention is obtained by drying the activated carbon-treated soymilk described above. The activated carbon-treated soybean milk can be stored for a long period of time by drying the activated carbon-treated soybean milk.

  Although the method of a drying process is not specifically limited, For example, a freeze-drying method, a warm air drying method, a spray-drying method, etc. can be used, Especially the freeze-drying method, the spray-drying method, etc. are preferable.

  As drying conditions by the freeze-drying method, the set temperature of the shelf is preferably 10 to 60 ° C, more preferably 20 to 40 ° C, and most preferably 25 to 35 ° C. Further, the degree of vacuum is preferably 0.4 kPa or less, more preferably 0.3 kPa or less, and most preferably 0.25 kPa or less.

  As drying conditions by the hot air drying method, the hot air temperature is preferably 40 to 90 ° C, more preferably 50 to 80 ° C, and most preferably 60 to 70 ° C. The drying time is preferably 30 minutes to 72 hours, more preferably 3 to 48 hours, and most preferably 6 to 18 hours.

  As drying conditions by a spray drying method, the inlet set temperature is preferably 130 to 180 ° C, more preferably 150 to 180 ° C, and most preferably 160 to 180 ° C. Moreover, it is preferable that outlet preset temperature is 50-80 degreeC, It is more preferable that it is 60-80 degreeC, It is most preferable that it is 70-80 degreeC.

[Food containing activated carbon-treated soymilk or activated carbon-treated soymilk powder]
By adding and containing activated charcoal-treated soy milk or activated charcoal-treated soy milk powder to the food, it contains soy ingredients, but foods with reduced unpleasant odors peculiar to soy such as gummy taste, astringent taste and soy odor are reduced. Can be manufactured.

  Examples of such foods include beverages, soups, prepared dishes, processed soybean foods, processed meat foods, processed flour foods, processed fats and oils, dairy products, and health foods.

  Specifically, processed soybean foods include tofu, yuba, ganmodoki, tofu flowers, soy sauce, and miso, etc., processed meat products such as ham and sausage, and processed flour products such as bread, cakes, snacks, and noodles Examples of oils and fats processed foods such as pasta and cereal include dressings and acidic oil-in-water emulsions. Examples of dairy products include cheese, yogurt and pudding, and supplements as health foods.

  In particular, even when used in foods that contain a relatively large amount of soy components such as tofu, yuba, tofu flowers, soy milk yogurt, and soy milk pudding, soy odor, gummy taste, astringent taste, etc. It is useful because a food with a reduced flavor can be obtained.

  These foods can be produced by a known production method, except that activated carbon-treated soymilk or activated carbon-treated soymilk powder is added to and mixed with the raw materials. It can be used by adding an amount corresponding to 0.1 to 95% by mass of the solid content in the food or a raw material in the food production process. Further, the addition amount is more preferably an amount corresponding to 1 to 95% by mass of the solid content in the food, and most preferably an amount corresponding to 50 to 95% by mass of the solid content in the food. The solid content of the food can be measured by a loss on drying method. Specifically, 15 g of food can be dried at 105 ° C. for 6 hours and obtained from the obtained dry mass.

  Processed soybean foods are foods that use soybeans as the main ingredient, and specifically include tofu, yuba, gandou, and tofu flowers.

  As a method for producing tofu using the activated carbon-treated soy milk of the present invention, or activated carbon-treated soy milk powder, for example, using the soy milk that has been subjected to the activated carbon treatment of the present invention after separating okara from kure, Can be used to produce tofu.

  The activated carbon-treated soymilk or activated carbon-treated soymilk powder of the present invention can also be contained in a dairy product. Specifically, it can be used for, for example, milk, yogurt, pudding, cream, whole milk powder, nonfat concentrated milk, milk powder, whey powder, casein phosphopeptide powder, and milk beverage.

  Activated charcoal-treated soymilk yogurt can be produced by separating the okara from kure, then treating with charcoal, sterilizing, inoculating lactic acid bacteria, and allowing to stand overnight at 20-40 ° C to produce activated charcoal-treated soymilk yogurt. . In addition, soymilk yoghurt is not inoculated with lactic acid bacteria in milk at the time of yoghurt production. After separating okara from kure, activated carbon treatment is performed, and the sterilized activated carbon treated soymilk is 10 to 100% by weight. It can also be made to contain.

  Activated carbon-treated soymilk-containing milk can be produced by mixing and stirring the activated carbon-treated soymilk of the present invention before sterilizing milk.

  The activated carbon-treated soymilk-containing milk powder can be produced by adding the activated carbon-treated soymilk of the present invention before the milk powder is pulverized by spray-drying. It can also be produced by mixing the activated carbon-treated soymilk powder of the present invention.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.

Production Example 1 [Production of soymilk raw material liquid]
Soybeans (sold by Nissin Shokai Co., Ltd., trade name “Enrei”) were immersed in water at room temperature for 12 hours to produce ungerminated soaked soybeans. 20 kg of water twice as much as the soaked soybean mass was added to 10 kg of the soaked soybean so obtained, and milled twice with a mass colloid (manufactured by Masuko Sangyo Co., Ltd.) to produce a kure solution. The obtained koji solution was filtered with a filter press to remove okara, and then homogenizer treatment was performed at a pressure of 15 MPa to produce a soymilk raw material solution as a control.

<Example 1>
[Activated soymilk with omission of heat treatment process (enzyme inactivation)]
10L of the soymilk raw material solution prototyped in Production Example 1 was passed through a filter with an activated carbon filter TOC-10 inch (manufactured by Advantech Toyo Co., Ltd.) at a liquid temperature of 10 ° C. at a flow rate of 35 L / hr, to produce an activated carbon-treated soymilk.

<Example 2>
[Activated soymilk that has been subjected to a heat treatment process (enzyme deactivation treatment) after activated carbon treatment]
10L of the soymilk raw material solution prototyped in Production Example 1 was passed through the filter with an activated carbon filter TOC-10 inch (manufactured by Advantech Toyo Co., Ltd.) at a liquid temperature of 10 ° C and a flow rate of 35 L / hr, and then directly blown instantaneous heating device An activated carbon-treated soymilk was made by performing heat treatment (145 ° C., 3 seconds) with (UHT sterilizer) to inactivate the enzyme.

<Example 3>
[Activated soymilk treated with activated carbon after heat treatment (enzyme deactivation)]
10L of the soymilk raw material solution prototyped in Production Example 1 was subjected to heat treatment (145 ° C., 3 seconds) with a direct blowing type instantaneous heating device (UHT sterilizer) to deactivate the enzyme, and then activated carbon filter TOC-10 inch ( Advantech Toyo Co., Ltd.), the temperature of the solution was set to 10 ° C., and a filter was passed at a flow rate of 35 L / hr to produce an activated carbon-treated soybean milk.

[Taste evaluation]
For the flavor when 10 panelists ate each 30 ml of the soymilk raw material solution of the control ward and the activated carbon-treated soymilk of Examples 1 to 3, a three-point method was evaluated for each item of umami, astringency, and sweetness. It was. Each item of umami, astringent taste, and sweetness was evaluated based on the score based on the following criteria, and the average value of the evaluation scores of all panelists was calculated. The results are shown in Table 1.
3 points of taste and astringency; 2 points not felt at all; 1 point to feel a little; 3 points to feel sweetness; 2 points to feel; 1 point to feel a little;

  According to the above results, the activated carbon filter treatment was performed at a liquid temperature of 10 ° C., and the flavor was improved, and the sweetness of soy milk was increased.

<Example 4>
1 kg of Enlay was immersed in 4 kg of tap water at room temperature for 8 hours. Using 2 kg of this soaked soybean, 3 kg of soymilk (solid content 11%) was made with a soymilk maker (manufactured by Tokyo Unicom Co., Ltd., product: soymilk / juicer) together with 3 kg of tap water, and used as a test sample. In addition, the used soymilk maker is an apparatus for producing soymilk raw material liquid (soymilk) by making kure from soybeans and water as raw materials and then removing okara.

  Various adsorbents (activated carbon) were added at 3% by weight per 300 mL of the test sample, and the mixture was stirred at 10 ° C. for 30 minutes with a stirrer and then centrifuged at 10,000 rpm for 10 minutes. The taste of the supernatant was evaluated.

As for the flavor evaluation, the three-point evaluation was performed for each of the taste, astringency, and sweetness of the flavor when 10 panelists ate. Each item of umami, astringent taste, and sweetness was evaluated based on the score based on the following criteria, and the average value of the evaluation scores of all panelists was calculated. About the savory taste and the astringent taste, when the average value was 2 or more, the savory taste or the astringent taste was reduced or disappeared, and it was judged to be good. The results are shown in Table 2.
3 points of taste and astringency; 2 points not felt at all; 1 point to feel a little; 3 points to feel sweetness; 2 points to feel; 1 point to feel a little;

  From the above results, it was found that the flavor was improved by adsorption treatment of the soymilk raw material liquid having a liquid temperature of 10 ° C. with activated carbon. Moreover, when activated carbon treatment was performed at a liquid temperature of 10 ° C. using activated carbon Norit KBB and bamboo charcoal, sweetness tended to increase.

Production Example 2 [Production of germinated soybean]
After washing 10 kg of soybean (Nissin Shokai Co., Ltd., trade name “Enrei”) twice with water, adding 50 kg of water 5 times the mass of soybean, dipping at 30 ° C. for 3 hours, Under temperature control, spraying water for 10 minutes from the top at a rate of once per hour for 18 minutes was repeated for 18 hours to produce germinated soybeans. During soaking, germination was promoted by bubbling 5000 mL of air per minute. The germination rate of the germinated soybean obtained was 95%.

<Example 5>
20 kg of water twice the mass of germinated soybeans was added to 10 kg of germinated soybeans obtained in Production Example 2, and grinding was performed once with a mass colloider (manufactured by Masuko Sangyo Co., Ltd.) to obtain a gourd liquor. After removing the okara from the obtained germinated Kure solution by filtration using a filter press and performing a homogenizer treatment under a pressure condition of 0.1 to 0.5 kPa, the liquid temperature is measured with a fibrous activated carbon filter (manufactured by Kuraray Chemical Co., Ltd.). After passing through a filter at a flow rate of 45 L / hr at a temperature of 10 ° C., heat treatment (145 ° C., 3 seconds) is performed with a direct blowing type instantaneous heating device (UHT sterilizer) to deactivate the enzyme. Treated germinated soymilk was produced.

<Example 6>
20 kg of water twice the amount of germinated soybeans was added to 10 kg of germinated soybeans obtained in Production Example 2 and subjected to milling twice with a mass colloid (manufactured by Masuyuki Sangyo Co., Ltd.) to obtain a kure solution . Here, the slit width of the mass collider was set so that the second time was half of the first time.

  The obtained germinated pork liquor was subjected to a homogenizer treatment twice under a pressure condition of 0.1 to 0.5 KPa, and then the liquid temperature was adjusted to 10 ° C. with a fibrous activated carbon filter (manufactured by Kuraray Chemical Co., Ltd.). After passing through a filter with hr, heat treatment (145 ° C., 3 seconds) was performed with a direct blowing instantaneous heating apparatus (UHT sterilizer) to inactivate the enzyme, thereby producing activated charcoal-treated germinated whole soybean milk.

<Comparative Example 1>
20 kg of water twice the mass of germinated soybeans was added to 10 kg of germinated soybeans obtained in Production Example 2, and grinding was performed once with a mass colloider (manufactured by Masuko Sangyo Co., Ltd.) to obtain a gourd liquor. After removing the okara from the obtained germinated Kure solution by filtration with a filter press and performing a homogenizer treatment under a pressure condition of 0.1 to 0.5 kPa, it is directly blown with an instantaneous heating device (UHT sterilizer). Germinated soymilk was produced by performing enzyme treatment inactivation by heat treatment (145 ° C., 3 seconds).

<Comparative Example 2>
20 kg of water twice the mass of germinated soybeans was added to 10 kg of germinated soybeans obtained in Production Example 2 and subjected to a grinding treatment twice with a mass collider (manufactured by Masuko Sangyo Co., Ltd.). After performing homogenizer treatment twice under a pressure condition of 5 kPa, by performing heat treatment (145 ° C., 3 seconds) with a direct blow type instantaneous heating device (UHT sterilizer) to inactivate the enzyme, germinated whole grain soymilk Manufactured.

About the flavor when 10 panelists eat activated charcoal-treated soybean milk of Example 5, activated carbon-treated germinated whole soybean milk of Example 6, germinated soybean milk of Comparative Example 1, and germinated whole soybean milk of Comparative Example 2, A three-point evaluation was performed for each item of umami, astringency, and sweetness. Each item of umami, astringent taste, and sweetness was evaluated based on the score based on the following criteria, and the average value of the evaluation scores of all panelists was calculated. About the gummy taste, the astringent taste, and the soybean odor, when the average value was 2 or more, the gummy taste, the astringent taste, or the soybean odor was reduced or disappeared, and judged to be good. The results are shown in Table 3.
Puffy taste, astringent taste, soybean odor 3 points; 2 points not felt at all; 1 point felt a little;

  From the above results, when germinated soymilk and germinated whole grain soymilk were treated with activated carbon, there was no soy odor, no savory taste, no astringent taste, and a light flavor.

<Example 7>
Fibrous activated carbon in which 5L of the soymilk raw material liquid produced by the method of Production Example 1 was adjusted to 5 ° C, 10 ° C, 20 ° C, 30 ° C, 40 ° C, and 45 ° C, respectively, and the activated carbon filter was adjusted at the same temperature It processed with the flow rate of 15 L / hr with the filter (made by Advantech Toyo Co., Ltd.).

As for the flavor evaluation, the three-point evaluation was performed for each of the taste, astringency, and sweetness of the flavor when 10 panelists ate. Each item of umami, astringent taste, and sweetness was evaluated based on the score based on the following criteria, and the average value of the evaluation scores of all panelists was calculated. About the savory taste and the astringent taste, when the average value was 2 or more, the savory taste or the astringent taste was reduced or disappeared, and it was judged to be good. The results are shown in Table 4.
3 points of taste and astringency; 2 points not felt at all; 1 point felt a little; 3 points felt sweetness; 2 points felt; 1 point felt a little; 3 points of kokumi taste not felt at all; 2 felt Point: 1 point that you can feel a little;

  From the above results, when the activated carbon treatment was performed under a condition where the soymilk raw material liquid temperature was less than 30 ° C., sour milk with a rich taste and sweetness could be obtained. On the other hand, when the soymilk raw material liquid is treated with activated carbon at a temperature of 30 ° C. or higher, the sour milk with a light flavor that reduces the gummy taste, the astringent taste, and reduces the richness but retains the sweetness, In other words, soy milk with a unique taste different from conventional soy milk could be obtained.

<Example 8>
After adjusting the liquid temperature to 5 ° C, 10 ° C, 20 ° C, 30 ° C and 40 ° C for the soymilk raw material solution 5L produced by the method of Production Example 1, the fibrous activated carbon filter (Advantech Toyo Co., Ltd.) adjusted at the same temperature was used. ) At a flow rate of 15 L / hr. Then, activated carbon treatment soymilk was manufactured by performing heat processing (145 degreeC, 3 second) by a direct blowing type instantaneous heating apparatus (UHT sterilizer), and performing enzyme deactivation.

As for the flavor evaluation, the three-point evaluation was performed for each of the taste, astringency, and sweetness of the flavor when 10 panelists ate. Each item of umami, astringent taste, and sweetness was evaluated based on the score based on the following criteria, and the average value of the evaluation scores of all panelists was calculated. About the savory taste and the astringent taste, when the average value was 2 or more, the savory taste or the astringent taste was reduced or disappeared, and it was judged to be good. The results are shown in Table 5.
3 points of taste and astringency; 2 points not felt at all; 1 point felt a little; 3 points felt sweetness; 2 points felt; 1 point felt a little; 3 points of kokumi taste not felt at all; 2 felt Point: 1 point that you can feel a little;

  From the above results, when the heat treatment was carried out after the activated carbon treatment of the soymilk raw material solution under a condition of less than 30 ° C., the sour milk with a rich taste and reduced taste could be obtained. And even if the temperature of the soymilk raw material liquid is less than 30 ° C., when the heat treatment is performed, those with 5 ° C. and 10 ° C. conditions increase both richness and sweetness, and the 20 ° C. condition. As for the thing, the richness increased, but the sweetness was suppressed.

  On the other hand, when the soymilk raw material liquid is treated with activated carbon at a temperature of 30 ° C. or higher, the sour milk with a light flavor with reduced gummy and astringent tastes, reduced richness and reduced sweetness, ie, conventional Soy milk with a unique taste different from that of soy milk was obtained.

Claims (17)

  An activated carbon-treated soymilk, which is produced by subjecting a soymilk raw material liquid to activated carbon treatment.   2. The activated carbon-treated soymilk according to claim 1, wherein the soymilk raw material liquid has a temperature of less than 30 ° C. 3.   2. The activated carbon-treated soymilk according to claim 1, wherein the soymilk raw material liquid has a liquid temperature of 30 ° C. or higher.   The soymilk raw material liquid is a liquid obtained by homogenizing the kure liquid, a liquid obtained by removing the okara from the kure liquid, a liquid obtained by removing the okara from the kure liquid and then a homogenizer treatment, a liquid obtained by mixing soybean powder and water, or a soybean powder. The activated carbon-treated soymilk according to any one of claims 1 to 3, which is a liquid obtained by homogenizing a liquid mixed with water.   The activated charcoal-treated soymilk according to claim 4, wherein the gourd liquid is obtained by grinding germinated soybeans to which water has been added.   The activated carbon-treated soymilk according to any one of claims 1 to 5, wherein the activated carbon treatment is an activated carbon filter treatment.   An activated carbon-treated soymilk powder obtained by drying the activated carbon-treated soymilk according to any one of claims 1 to 6.   A food comprising the activated carbon-treated soy milk according to any one of claims 1 to 6, or the activated carbon-treated soy milk powder according to claim 7.   9. The food product according to claim 8, wherein the food product is any one selected from beverages, soups, prepared foods, processed soybean foods, processed meat foods, processed wheat foods, processed fats and oils, dairy products, and health foods. Food listed. A method for producing soymilk,
A process for producing activated carbon-treated soymilk, comprising a step of subjecting a soymilk raw material liquid to activated carbon treatment.   The method for producing activated carbon-treated soymilk according to claim 10, wherein the soymilk raw material liquid has a liquid temperature of less than 30 ° C.   The method for producing activated carbon-treated soymilk according to claim 10, wherein the soymilk raw material liquid has a liquid temperature of 30 ° C or higher.   The soymilk raw material liquid is a liquid obtained by homogenizing the kure liquid, a liquid obtained by removing the okara from the kure liquid, a liquid obtained by removing the okara from the kure liquid and then a homogenizer treatment, a liquid obtained by mixing soybean powder and water, or a soybean powder. The method for producing activated carbon-treated soymilk according to any one of claims 10 to 12, wherein the solution is obtained by homogenizing a liquid in which water is mixed.   It has a germination process process, The manufacturing method of the activated carbon treatment soybean milk of any one of Claim 10 to 13 characterized by the above-mentioned.   The method for producing activated carbon-treated soymilk according to any one of claims 10 to 14, wherein the activated carbon treatment is activated carbon filter treatment.   A method for producing activated carbon-treated soymilk powder, wherein the activated carbon-treated soymilk produced by the method for producing activated carbon-treated soymilk according to any one of claims 10 to 15 is dried. A method for improving the flavor of soymilk, wherein the soymilk raw material liquid is treated with activated carbon in the production of soymilk.