Soy milk based spreads

Abstract

The present invention addresses the problem of providing a technique to produce an excellent spread using soy milk as a raw material.　The present invention enables production of an excellent spread using soy milk as a raw material. This production method comprises the steps of: emulsifying soy milk having a solids concentration controlled to 3 to 25% by adding a vegetable oil / fat (solid vegetable fat) to the soy milk; and causing coagulation by adding an organic acid to the emulsified soy milk, and performing dehydration to acquire soy milk curd.

Description

[Technical field]

[0001] The present invention relates to a technique for producing a spread using soy milk as a raw material. [Background technology]

[0002] Margarine and fat spreads are generally produced by emulsifying refined oils and fats with salt, milk powder, flavorings, emulsifiers, etc., and then adding hydrogen to harden the mixture.

[0003] Regarding margarine and fat spreads, in recent years, in response to the health-consciousness of consumers, products that are conscious of low calorie intake have been developed, and for example, low-fat spreads have been proposed (Patent Document 1).

[0004] In addition, hydrogenation during the production of margarine and spreads produces trans fatty acids, which have been reported to increase the risk of developing ischemic heart disease and declining cognitive function. For example, it has been proposed to reduce the amount of trans fatty acids in margarine and spreads by adding polyglycerol fatty acid esters (for example, Patent Document 2).

[0005] Furthermore, it has also been proposed to produce spreads using vegetable oils and fats instead of milk. For example, Patent Document 3 proposes the production of a spread-like food by adding a stabilizer such as cross-linked starch to soy milk, and Patent Document 4 proposes the production of a spread by using starch syrup as a base. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. 1999 / 15025 [Patent Document 2] JP 2008-125358 A [Patent Document 3] JP 2002-281927 A [Patent Document 4] JP 2012-095581 A (Patent No. 5780738) Summary of the Invention [Problem to be solved by the invention]

[0007] However, conventionally proposed spreads made from soy milk have inferior flavors and insufficient viscosity compared to butter, etc. For example, it is difficult to ensure sufficient viscosity with the method of adding a stabilizer such as crosslinked starch to soy milk described in Patent Document 3. Also, with the method of Patent Document 4, which uses starch syrup as a base, the properties of the spread depend on the base material, making it difficult to control properties such as viscosity.

[0008] In view of the above circumstances, the present invention provides a spread having excellent flavor and made from soy milk as a raw material. [Means for solving the problem]

[0009] As a result of extensive research, the inventors have discovered that an excellent soy milk spread can be obtained by adding a specific vegetable oil to soy milk and coagulating it with an organic acid, thereby completing the present invention.

[0010] The present invention includes, but is not limited to, the following aspects. [1] A method for producing a spread using soy milk as a raw material, comprising the steps of adding vegetable oil to soy milk whose solids concentration has been adjusted to 3 to 25 degrees and emulsifying the soy milk, and adding an organic acid to the emulsified soy milk to coagulate and dehydrate it to obtain soy milk curd. [2] The method according to [1], wherein the spread does not contain animal fats or oils. [3] The method according to [1] or [2], wherein 0.1 to 1.0 parts by weight of vegetable oil is added per 1 part by weight of soy milk. [4] The method according to any one of [1] to [3], further comprising a step of stirring the soymilk curd using a blade-type stirrer. [5] The method according to any one of [1] to [4], wherein lactic acid and / or citric acid is used as the organic acid. Effect of the Invention

[0011] According to the present invention, a spread which is less susceptible to emulsion separation and has an excellent flavor can be produced from soy milk as a raw material. The soy milk spread according to the present invention can be applied to various processed foods. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a photograph showing the exterior of an apparatus for measuring the physical properties of soy milk spread. [Figure 2A] FIG. 2A is a graph showing the particle size distribution of soy milk spreads (samples A to D) (◯: sample A, ●: sample B, △: sample C, ▲: sample D). [Figure 2B] FIG. 2B is a graph showing the particle size distribution of the soy milk spread (sample E). [Diagram 3] FIG. 3 is a photograph showing the emulsified state of soy milk spread (Sample E of Experiment 2, 1000x magnification, line spacing: 10 μm). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The spread of the present invention uses soy milk as a raw material. The soy milk used in the spread of the present invention is not particularly limited, and for example, known soy milk such as soy milk beverage, adjusted soy milk, and unadjusted soy milk can be used. In the present invention, the solid content concentration of the soy milk when mixing the vegetable oil and the soy milk is 3 to 25%, preferably 5 to 20%, more preferably 8 to 17%, and even more preferably 10 to 15%. The concentration treatment of the soy milk can be performed by a conventional method such as a reduced pressure treatment or a thin film treatment. In addition, the protein content of the soy milk in the present invention is, for example, 1 to 10 w / v%, but is preferably 2 to 9 w / v%, and may be 3 to 8 w / v%.

[0014] The spread of the present invention is produced by adding vegetable oil to soy milk, which is the raw material, and emulsifying the mixture. The vegetable oil used in the present invention may be any vegetable oil that can be used for food, and for example, cottonseed oil, sesame oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, rice oil, palm oil, coconut oil, olive oil, etc. are preferably used. Vegetable oils that are solid at room temperature are preferred, and among them, coconut oil and palm oil are preferred as the vegetable oil of the present invention, since they are less susceptible to oxidation and are suitable for long-term storage.

[0015] The amount of vegetable oil used may be, for example, 0.1 to 1.0 part by weight, preferably 0.2 to 0.7 parts by weight, more preferably 0.3 to 0.6 parts by weight, and even more preferably 0.4 to 0.5 parts by weight, per part by weight of soy milk. Within such a range, it is easy to ensure properties suitable for a spread.

[0016] In the present invention, after soy milk and vegetable oil are mixed to obtain emulsified soy milk, an organic acid is added to solidify the emulsified soy milk. The type of organic acid is not particularly limited, and any known organic acid can be used, such as lactic acid, ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and adipic acid, and lactic acid and / or citric acid can be preferably used.

[0017] The amount of organic acid added is not particularly limited as long as it can solidify the emulsified soy milk, but for example, it can be 0.3 to 3.0 parts by weight, preferably 0.4 to 2.0 parts by weight, and more preferably 0.5 to 1.0 parts by weight, relative to 100 parts by weight of emulsified soy milk. The temperature when the organic acid is added is not particularly limited, but can be, for example, 10 to 90°C, preferably 25 to 80°C, more preferably 40 to 70°C, and even more preferably 50 to 60°C.

[0018] In the present invention, the solidified emulsified soy milk is subjected to solid-liquid separation by a known method to recover a spread. The method of solid-liquid separation is not particularly limited, and can be, for example, a known method such as filtration or centrifugation. During solid-liquid separation, pressure may be applied, but solid-liquid separation may be performed by gravity without pressure. The device used for filtration is not particularly limited, and various filters such as ceramic, cloth, and paper filters can be used. The amount of dehydration (dehydration rate) in solid-liquid separation is preferably 10 to 50% by weight, more preferably 15 to 40% by weight, and even more preferably 20 to 30% by weight.

[0019] In the present invention, the coagulated emulsified soy milk obtained by solid-liquid separation may be treated using a stirrer. By providing a stirring step after solid-liquid separation, the smoothness of the soy milk spread can be improved, the stability during long-term storage can be improved, and various flavors can be imparted. For stirring after solid-liquid separation, a known device can be used, but it is preferable to use, for example, a blade-type stirrer for mechanical stirring.

[0020] Spread In a preferred embodiment, the spread obtained by the present invention has a solid content of 35 to 60% by weight, more preferably 40 to 55% by weight, and even more preferably 45 to 50% by weight. The spread according to the present invention also has a protein content of 5 to 40% by weight, more preferably 5 to 20% by weight, and even more preferably 6 to 10% by weight. In the present invention, the smoothness and hardness of the spread can be adjusted depending on the application by changing the solid content (moisture content) of the spread.

[0021] The spread obtained by the present invention preferably contains 20 to 40% by weight of vegetable oil, more preferably 25 to 35% by weight, and even more preferably 30 to 35% by weight.

[0022] The properties of the spread obtained by the present invention may be appropriately adjusted depending on the application, but for example, the Bostwick viscosity (cm / 30 seconds) at 25° C. can be set to 15 or less, more preferably 0.1 to 13, and even more preferably 0.2 to 11. When the fluidity is within the above range, a spread suitable for spreading on bread, crackers, etc. can be obtained.

[0023] The color tone of the spread obtained by the present invention is not limited, but for example, the L value according to the Hunter color system (Lab) can be no more than 53. The pH of the spread is, for example, preferably 3.0 to 8.0, more preferably 4.0 to 7.8, and even more preferably 5.0 to 7.5.

[0024] The spread of the present invention may contain various additives such as antioxidants, pH adjusters, flavors, colorants, emulsifiers, preservatives, seasonings, sweeteners, acidulants, vitamins, extracts, quality stabilizers, etc., as necessary, so long as the additives do not deviate from the object of the present invention. In a preferred embodiment of the present invention, the spread can be produced without adding an emulsifier.

[0025] Sugars may be added to the spread of the present invention, and examples of the sugars include water-soluble sugars such as monosaccharides, oligosaccharides, dextrin, starch syrup, etc. In the present invention, sugars may be used alone or in combination, but an excellent spread can be produced without adding any sugars.

[0026] The spread of the present invention can be produced without using animal fats and oils or milk, and therefore can be made suitable for vegans and vegetarians.

[0027] The spread of the present invention can be filled in a suitable container. The container used for the spread of the present invention is not particularly limited, and a general container can be used, for example, a resin container, a metal container, a paper container combined with a metal foil or a plastic film, a bottle, etc.

[0028] When heating or cooling in the present invention, devices and equipment commonly used in food manufacturing can be used, such as plate-type heat exchangers, tubular-type heat exchangers, electric (Joule) heaters, tanks, etc., that do not impair the effects of the present invention.

[0029] In addition, in the present invention, a blender, perfector, combinator, votator, onrator, and the like that are generally used in the production of spreads can be used as appropriate. EXAMPLES

[0030] The present invention will be described in more detail below based on specific examples, but the present invention is not limited to the following specific examples. In this specification, unless otherwise specified, concentrations and the like are based on weight, and numerical ranges are described as including their endpoints.

[0031] Experiment 1 1-1. Manufacturing of soy milk spread 4 kg of coconut oil was added to 10 kg of soy milk (soybean solids: approximately 15%) whose solid concentration had been adjusted to 10-15 degrees, and the mixture was pre-mixed at 3,000 rpm for 10 minutes using a homogenizer (TK Mixer, Primix Corporation), and then further mixed at 6,000 rpm for 20 minutes to obtain emulsified soy milk.

[0032] 2.0 kg of the resulting emulsified soy milk was taken, heated to 85°C for sterilization, cooled to 50-55°C, and coagulated by adding 14 g of an aqueous lactic acid solution (concentration: 50%) to obtain soy milk curd. After leaving it for 20 minutes, the coagulated soy milk curd was dehydrated to 75% by weight using a filter cloth.

[0033] The seasoning liquid prepared according to the formula in the table below was added to the dehydrated soy milk curd, and then mixed for 4 minutes using a blade-type food processor (Cuisinart FP25) to obtain a soy milk-based spread (moisture content: approximately 50-55%).

[0034] [Table 1]

[0035] 1-2. Evaluation of soy milk spread When a spread was made from soy milk according to the above manufacturing example, no syneresis was observed during or after the manufacturing process, and it was confirmed that the emulsion state was stable. Furthermore, when the obtained spread was stored at 10°C or below for 365 days, no separation was observed and a stable emulsion state was maintained.

[0036] In addition, the spread obtained was subjected to a sensory evaluation by a panel of 18 people, who evaluated it as having a smooth texture and a flavor similar to cream cheese without any milky smell.

[0037] Furthermore, when the obtained spread was spread on bread and other foods, there were no problems whatsoever with the softness or stretchiness when spread.

[0038] Furthermore, the physical properties of the spread (hardness, adhesiveness, and compressive stress) were evaluated using a texture physical property measuring device (TENSIPRESSER, Taketomo Electric). The spread (product temperature: approximately 5°C) was filled into a petri dish to a thickness of approximately 9 mm, and measurements were taken at room temperature using a spherical plunger with a diameter of 5 mm (Figure 1). Here, "hardness" and "compressive stress" are both indicators for evaluating the softness of a sample, but "hardness" is the force applied to the entire plunger when it is pressed against the sample, while "compressive stress" is the force applied per unit area of ​​the plunger. In addition, for "adhesiveness," the larger the absolute value of the numerical value, the higher the adhesiveness.

[0039] [Table 2]

[0040] Experiment 2 Spreads were produced by changing the addition rate of vegetable oil and the type of emulsifier, and the effect on the emulsified state of the spread was confirmed.

[0041] 2-1. Manufacturing of soy milk spread (1) Sample 2-1 to Sample 2-4 Palm oil (coconut oil) was added to the raw material soy milk (solids concentration: approximately 12%, soybean solids: approximately 12%) at the rate shown in the table below so that the amount was 30% by weight. The mixture was then pre-mixed for 10 minutes at 3,000 rpm using a homogenizer (TK Mixer, Primix Corporation), and further processed for 20 minutes at 6,000 rpm to obtain emulsified soy milk.

[0042] 2.0 kg of the resulting emulsified soy milk was taken, heated to 85°C for sterilization, cooled to 50-55°C, and coagulated by adding 14 g of an aqueous lactic acid solution (concentration: 50%) to obtain soy milk curd. After leaving it for 20 minutes, the coagulated soy milk curd was dehydrated to 75% by weight using a filter cloth.

[0043] The dehydrated soy milk curd was mixed with the seasoning liquid prepared in the same manner as in Experiment 1, and then mixed for 4 minutes using a blade-type food processor (Cuisinart FP25) to obtain a soy milk-based spread (moisture content: approximately 50-55%).

[0044] (2) Sample 2-5 9 kg of coconut oil was added to 21 kg of raw soy milk (solid content: approximately 11.5%, soybean solid content: approximately 11.5%), and then the mixture was processed at 3,600 rpm for 10 minutes using an emulsifier / disperser (emulder for high-fat products, Izumi Food Machinery EB-0805) to obtain emulsified soy milk.

[0045] 2.0 kg of the resulting emulsified soy milk was taken, heated to 85°C for sterilization, cooled to 50-55°C, and coagulated by adding 14 g of an aqueous lactic acid solution (concentration: 50%) to obtain soy milk curd. After leaving it for 20 minutes, the coagulated soy milk curd was dehydrated to 75% by weight using a filter cloth.

[0046] The dehydrated soy milk curd was mixed with the seasoning liquid prepared in the same manner as in Experiment 1, and then mixed for 4 minutes using a blade-type food processor (Cuisinart FP25) to obtain a soy milk-based spread (moisture content: approximately 50-55%).

[0047] 2-2. Evaluation of soy milk spread When a spread was produced from soy milk using the above procedure, no syneresis was observed during or after production, and a spread with a stable emulsification state was produced.

[0048] Sensory evaluation of the resulting spreads revealed that they had a smooth texture. Samples 2-2, 2-3, and 2-5 had particularly good textures, with Sample 2-5 having an extremely smooth texture.

[0049] Furthermore, when the particle size distribution was measured using a laser diffraction particle size distribution analyzer (SALD-2200, Shimadzu Corporation), samples 2-2, 2-3, and 2-5 had similar particle size distributions (Figure 2). In addition, when the emulsified state of the spread was observed using a microscope, it was confirmed that it was neatly emulsified (Figure 3).

[0050] [Table 3]

[0051] Experiment 3 Spreads were produced using different types of vegetable oils and organic acids and their properties were evaluated.

[0052] To 20 kg of soy milk (solid concentration: approximately 12%, soybean solids: approximately 12%) was added 8.6 kg of the vegetable oil shown in the table below, and the mixture was pre-mixed for 10 minutes at 3,000 rpm using a homogenizer (TK Mixer, Primix Corporation), and then further mixed for 20 minutes at 6,000 rpm to obtain emulsified soy milk.

[0053] 2.0 kg of the resulting emulsified soy milk was taken, heated to 85°C for sterilization, and then cooled to approximately 60°C. 16 g of an aqueous solution of an organic acid (concentration: 50%) shown in the table below was added to coagulate the soy milk curd, obtaining soy milk curd. After leaving it for 20 minutes, the coagulated soy milk curd was dehydrated to 75% by weight using a filter cloth.

[0054] The dehydrated soy milk curd was mixed with the seasoning liquid prepared in the same manner as in Experiment 1, and then mixed for 4 minutes using a blade-type food processor (Cuisinart FP25) to obtain a soy milk-based spread (moisture content: approximately 50-55%).

[0055] The experimental results are shown in the table below. The present invention enabled the production of an excellent soy milk spread. There were no particular problems with the coagulation using organic acids or the dehydration using filter cloth during the production process.

[0056] In addition, when salad oil containing rapeseed oil and soybean oil was used as the vegetable oil, the properties of the obtained soy milk spread were softer than when coconut oil was used. It was confirmed that the properties of the soy milk spread can be adjusted by appropriately selecting the vegetable oil used.

[0057] [Table 4]

[0058] Experiment 4 The effect of the temperature at which the organic acid was added on the properties of the spread was evaluated.

[0059] Palm oil (coconut oil) was added to the raw soy milk (solid concentration: approximately 12%, soybean solids: approximately 12%) to make a 30% weight ratio, and the mixture was then pre-mixed at 3,000 rpm for 10 minutes using a homogenizer (TK Mixer, Primix Corporation), and further processed at 6,000 rpm for 20 minutes to obtain emulsified soy milk.

[0060] 2.0 kg of the resulting emulsified soy milk was taken, heated to 85°C for sterilization, and then cooled to about 50°C or about 75°C, and 14 g of an aqueous lactic acid solution (concentration: 50%) was added as an organic acid to coagulate the soy milk curd, obtaining a soy milk curd. After leaving it for 20 minutes, the coagulated soy milk curd was dehydrated to 75% by weight using a filter cloth.

[0061] The dehydrated soy milk curd was mixed with the seasoning liquid prepared in the same manner as in Experiment 1, and then mixed for 4 minutes using a blade-type food processor (Cuisinart FP25) to obtain a soy milk-based spread (moisture content: approximately 50-55%).

[0062] As is clear from the results in the table below, even when the temperature at which the organic acid is added is changed, an excellent soy milk spread can be produced according to the present invention.

[0063] [Table 5]

Claims

1. A step of adding vegetable oil to soy milk having a solid content adjusted to 3 to 25 degrees and emulsifying the soy milk; a step of adding an organic acid to the emulsified soy milk to coagulate and dehydrate the soy milk to obtain soy milk curd; The method for producing a spread using soy milk as a raw material and having a solid content of 40% by weight or more comprises the steps of:

2. The method of claim 1 , wherein the spread is free of animal fats and oils.

3. 3. The method according to claim 1, wherein 0.1 to 1.0 part by weight of vegetable oil is added per 1 part by weight of soy milk.

4. The method according to any one of claims 1 to 3, further comprising the step of agitating the soymilk curd using a blade type agitator.

5. The method according to any one of claims 1 to 4, wherein lactic acid and / or citric acid is used as the organic acid.

6. The method according to any one of claims 1 to 5, wherein the solids content of the soy milk based spread is 45 to 60% by weight.

7. The method according to any one of claims 1 to 6, further comprising a step of mixing the soymilk curd with a liquid seasoning.

8. The method according to any one of claims 1 to 7, wherein the soy milk to which the vegetable oil has been added is emulsified using a homogenizer.

9. The method according to any one of claims 1 to 8, wherein the soy milk is emulsified without the addition of an emulsifier.

10. The method according to any one of claims 1 to 9, wherein the solidified product is solidified by adding an organic acid, and then dewatered by solid-liquid separation under gravity without applying pressure.

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