Soymilk and process for producing the same

Abstract

It is intended to provide a soymilk which contains a certain amount or more of Gamma-aminobutyric acid as a nutrition, and further, has a rich flavor, a light taste and a good taste, and a process for producing the same. In the soymilk of the invention, the content of Gamma-aminobutyric acid is 13 mg or more per 12.5 g of solid content and the content of glutamic acid is 13 mg or more per 12.5 g of solid content. Consequently, the soymilk has a high nutritional value, a rich flavor, a light taste and a good taste. Further, the soymilk is produced by using germinated soybeans as a raw material and maintaining a mixture of a ground matter of the germinated soybeans and water or a solution obtained by removing water-insoluble components from the mixture at a predetermined temperature for a predetermined period of time such that the content of Gamma-aminobutyric acid is 13 mg or more and the content of glutamic acid is 13 mg or more per 12.5 g of solid content in the germinated soybeans, and then conducting an enzyme-inactivation treatment to inactivate an enzyme.

Description

Technical field [0001] The invention relates to a soybean milk and a manufacturing method thereof, in particular to a soybean milk with a high content of γ-aminobutyric acid, rich nutritional value and good flavor and a manufacturing method thereof. Background technique [0002] Soy milk has been used as a raw material for tofu and tofu skin in Japan since ancient times, and it contains most of the ingredients of soybeans. Even if compared with milk, the nutritional value of soy milk is not bad. In recent years, it has been confirmed that soy milk is effective for lifestyle diseases. It has also attracted attention not only in Japan but also in other countries. Recently, it is used as a functional food for consumers to drink directly. . [0003] In addition, with the popularization of preventive medicine knowledge in recent years, many people have tried to preventively ingest physiologically active natural foods to maintain their health in pre-ill health or sub-health state. For ...

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Problems solved by technology

[0007] However, in Patent Document 1, soybean paste is kept in the presence of proteolytic enzymes to decompose protein to generate free amino acids such as glutamic acid; on the other hand, since γ-aminobutyric acid is generated from glutamic acid, Therefore, when the γ-aminobutyric acid is increased too much, the content of glutamic acid, the delicious component, will decrease, and the taste of soy milk will decrease.

In this regard, Patent Document 1 does not disclose how to adjust the reduction of glutamic acid caused by too much increase of γ-aminobutyric acid to produce rich, refreshing and delicious soymilk

In addition, it is impossible to produce delicious soybean milk with specific amounts of γ-aminobutyric acid and glutamic acid.

[0008] In addition, Patent Document 2 discloses improving the taste by prolonging the germination treatment time and increasing the content of amino acids such as glutamic acid or the content of sugars such as sucrose in soybean milk, but the content of γ-aminobutyric acid in soybean milk is not enhanced. , and it is not to adjust the reduction of glutamic acid while fortifying the content of GABA to make delicious soymilk

[0009] In addition, although Patent Document 3 discloses that the content of adjusting the ratio of γ-amino

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