WO2019146207A1 - Soybean milk beverage containing highly unsaturated fatty acids - Google Patents

Abstract

The present invention addresses the problem of providing, among soybean milk beverages comprising fat or oil containing highly unsaturated fatty acids, a soybean milk beverage wherein an offensive flavor generated with time is reduced. The present invention has been completed on the basis of the finding that the generation of an offensive flavor caused by highly unsaturated fatty acids can be prevented by adding a definite amount of lauric acid relative to the total amount of DHA and EPA.

Description

Soymilk beverage containing highly unsaturated fatty acids

The present invention relates to a soymilk beverage containing highly unsaturated fatty acid.

Patent Document 1 is an application for a soymilk beverage containing an oil and fat containing a polyunsaturated fatty acid such as DHA (docosahexaenoic acid) or EPA (eicosapentaenoic acid). Here, there is a description regarding soybean milk containing EPA and a method for producing the same.

International Publication WO 2002/037985

An object of the present invention is to provide, among soymilk beverages containing highly unsaturated fatty acid-containing fats and oils, those having an improved off-flavor which is generated over time.

The present inventors diligently studied to solve the problems.
Although Patent Document 1 relates to soy milk containing purified fish oil, it was speculated that the only mention was made of the addition of tocopherol as a measure to prevent fish oil oxidation, and that the generation of offensive odor due to oxidation could not be sufficiently prevented.

The inventor of the present invention has intensively studied a method for preventing the off-flavor derived from polyunsaturated fatty acids by a simple method. As such, it was found that the occurrence of the off-flavor derived from polyunsaturated fatty acids can be suppressed by containing a predetermined amount of lauric acid relative to the total amount of DHA and EPA, and the present invention has been completed.

That is, the present invention
(1) A soy milk beverage containing DHA and / or EPA and containing 0.6 to 20 times by mass the amount of lauric acid relative to the total amount of DHA and EPA
(2) The soy milk beverage according to (1), wherein the total of DHA and EPA is 0.02 to 2% by mass.
(3) The soymilk beverage according to (1) or (2), further containing 0.01 to 0.6% by mass of one or more selected from polyglycerin fatty acid esters and sugar esters having an HLB of 10 to 18 ,
(4) A soymilk beverage containing DHA and / or EPA and containing 0.6 to 20 times by weight the amount of lauric acid relative to the total amount of DHA and EPA under heating conditions of 105 to 160 ° C. for 1 to 300 seconds. A process for producing a sterilized soy milk beverage, which is sterilized
(5) The method for producing a soymilk beverage according to (4), wherein the total of DHA and EPA is 0.02 to 2% by mass,
(6) The method according to (4) or (5), further comprising 0.01 to 0.6% by mass of one or more selected from polyglycerin fatty acid esters and sugar esters having an HLB of 10 to 18,
(7) A method for suppressing abnormal taste in a soy milk beverage, comprising 0.6 to 20 times by mass the amount of lauric acid relative to the total amount of DHA and EPA in a soy milk beverage containing DHA and / or EPA.
It is about

According to the present invention, it is possible to provide a soymilk beverage containing highly unsaturated fatty acid-containing fats and oils in a simple manner, in which the generation of the different flavor over time is suppressed.

The present invention relates to a soymilk beverage containing 0.02 to 2% by mass in total of DHA and EPA. Here, DHA and EPA are included as constituent fatty acids of triglyceride.
As fats and oils containing DHA and EPA, fish oil and algal oil can be mentioned, but any of them can be used in the present invention.
The total amount of DHA and EPA in the soy milk beverage is desirably 0.04 to 1% by mass, and more desirably 0.08 to 0.5% by mass. By including a suitable amount as the total amount of DHA and EPA, it is possible to obtain a soymilk beverage in which the occurrence of off-flavors is suppressed.

In the present invention, it is desirable to use fats and oils containing DHA and EPA that have been subjected to an antioxidant treatment. A well-known method is suitably employable as antioxidant treatment. For example, it is desirable to use the antioxidant fat and oil composition described in International Publication WO 2017/150558, but it is not limited thereto.
Antioxidant measures can also be taken based on known methods. For example, the addition of an oil-soluble antioxidant or the like.

The soymilk beverage referred to in the present invention is a beverage containing soymilk as a raw material. Here, the amount of soymilk in the soymilk beverage is preferably 40 to 99% by mass, and more preferably 60 to 97% by mass. By setting it as a soymilk beverage containing a suitable amount of soymilk, it is possible to obtain a soymilk beverage in which the occurrence of different flavors is suppressed.
The term "soy milk beverage" as used in the present invention means a beverage containing soy milk, which is different from the standard defined by the Japanese Agricultural Standard. When the soymilk beverage according to the present invention is applied to the standard defined by the Japanese Agricultural Standard, it is a generic term for prepared soymilk and soymilk beverage.
The soymilk referred to in the present invention is a milky white liquid extracted from beans, and the beans are mainly soybeans, but is not limited thereto.

The soymilk beverage according to the present invention contains lauric acid in an amount of 0.6 to 20 times by mass relative to the total amount of DHA and EPA. The amount of lauric acid is more desirably 0.8 to 15 times by mass, and further desirably 0.9 to 12 times by mass. By containing an appropriate amount of lauric acid, it is possible to obtain a soymilk beverage in which the occurrence of off-flavors is suppressed.
The above-mentioned lauric acid is contained as a constituent fatty acid of triglyceride.

As fats and oils which contain lauric acid as a constituent fatty acid, coconut oil and palm kernel oil can be mentioned. In the present invention, in addition to these fats and oils, fats and oils subjected to one or more processing selected from fractionation, curing, and transesterification can be used. In addition, in the case of these processing, the case where the fats and oils which do not contain lauric acid are used as a part is also included.

The soy milk beverage according to the present invention preferably contains 0.01 to 0.6% by mass of one or more selected from polyglycerin fatty acid esters and sugar esters having an HLB of 10 to 18. The amount of emulsifier is the total amount.
The HLB is more preferably 10.5 to 17.5. The amount of the emulsifier is more preferably 0.02 to 0.5% by mass, still more preferably 0.02 to 0.25% by mass. By containing an appropriate amount of an appropriate emulsifier, it is possible to obtain a soymilk beverage in which the occurrence of off-flavors is suppressed.

Next, a method of preparing a soy milk beverage according to the present invention will be described.
As soymilk, commercially available unadjusted soymilk or prepared soymilk can be used, but it is desirable to use unadjusted soymilk. Furthermore, since highly unsaturated fatty acid-containing fats and oils and fats containing lauric acid are added, non-adjusted soy milk has a higher degree of freedom in blending.
In addition, what melt | dissolved the other water-soluble raw material in soymilk is called an aqueous phase.

Next, antioxidant-treated highly unsaturated fatty acid-containing fats and oils are prepared. This product can also be purchased as a commercial product, or can be prepared by the method described in International Publication WO 2017/150558.
In addition, even when using highly unsaturated fatty acid-containing fats and oils that have not been antioxidized, it is possible to see to a certain extent the generation of an off-flavor effect by blending a predetermined amount of lauric acid. However, when preparing a soymilk beverage having a relatively long shelf life, it is desirable to use antioxidant-treated highly unsaturated fatty acid-containing fats and oils.

Next, an oil containing lauric acid is prepared. Commercially available products can also be used as such fats and oils. Specifically, “refined coconut oil”, “hardened coconut oil” and “refined palm kernel oil” manufactured by Fuji Oil Co., Ltd. can be mentioned. It is desirable that the oil containing lauric acid be mixed with the highly unsaturated fatty acid-containing oil in advance. What melt | dissolved the other raw material which melt | dissolves in fats and oils further in the mixture of such fats and oils is called an oil phase.

The above-mentioned other raw materials can be suitably used as long as they are raw materials generally used for soy milk beverages and do not affect the present invention. Specifically, perfumes, coloring agents, sugars and fruit juices can be mentioned.

The preparation is carried out by gradually putting the oil phase into the stirring phase of the water phase. In this state, for example, the mixture is stirred with a homomixer (TK homomixer MARK2: manufactured by Primix strain) at 3000 to 5000 rpm for 1 to 60 minutes. Thereafter, the emulsification can be made more stable by treatment with a high pressure homogenizer of 15 MPa or the like.
Next, sterilize as needed. The conditions of sterilization can act accordingly. The effect of the present invention is characterized in that the effect is small even by sterilization, and it can be suitably applied to a soymilk beverage having a relatively long shelf life requiring sterilization. In the present invention, it is particularly desirable to perform sterilization under high temperature conditions. Sterilization under high temperature conditions is preferable in that the effect of the present invention is not impaired while sufficient sterilizing effect is obtained. Specifically, heat sterilization at 105 to 160 ° C. for 1 to 300 seconds is preferable. In addition, retort sterilization · plate type indirect heating sterilization · steam-blowing direct heating sterilization can be used as sterilization method, but in soymilk beverages, steam-blowing direct heating sterilization is for the purpose of preventing protein insolubilization and scaling. It is suitable. The conditions for sterilization are more preferably 110 to 158 ° C., 10 to 200 seconds, and still more preferably 120 to 155 ° C., 2 to 150 seconds.
Examples are described below.

Examination 1
A soy milk beverage was prepared according to the formulation described in Table 1-1. The preparation method followed "the preparation method of ○ soy milk beverage". The obtained soymilk beverage was evaluated by a sensory method. The evaluation method followed "the sensory evaluation method of ○ ○ soya milk beverage".
The results are shown in Table 1-2.

・ラウリン系油脂１には、不二製油株式会社製「ニューメラリン３８」を使用した。本品はパーム核油の硬化油（融点３８℃）であった。ラウリン酸は４７．３質量％であった。
・ラウリン系油脂２には、不二製油株式会社製「精製ヤシ油」を使用した。ラウリン酸は４７．４質量％であった。融点は２４℃であった。
・ラウリン系油脂３には、不二製油株式会社製「硬化ヤシ油」を使用した。ラウリン酸は４７．４質量％であった。融点は３３℃であった。
・ラウリン系油脂４には、不二製油株式会社製「パルケナＨ」を使用した。本品はパーム核油の硬化油（融点３５℃）であった。ラウリン酸は５５質量％であった。融点は１０℃であった。
・ラウリン系油脂５には、不二製油株式会社製「精製パーム核油」を使用した。ラウリン酸は４７．６質量％であった
・非ラウリン系油脂１には、不二製油株式会社製「メラノフレッシュ３１」を使用した。本品は菜種油とパーム油の混合油の硬化油（融点３１℃）であった。ラウリン酸は０．１質量％であった
・非ラウリン系油脂２には、不二製油株式会社製「メラノサンド３８」を使用した。本品は菜種油とパーム油のエステル交換油（融点３８℃）であった。ラウリン酸は０．２質量％であった
・非ラウリン系油脂３には、不二製油株式会社製「メルバ３６」を使用した。本品は硬化パーム油（融点３６℃）であった。ラウリン酸は０．２質量％であった
・非ラウリン系油脂４には、不二製油株式会社製「パームエース１０」を使用した。本品はパームオレインであった。ラウリン酸は０．３質量％であった
・非ラウリン系油脂５には、不二製油株式会社製「大豆白絞油」を使用した。ラウリン酸は０質量％であった
・抗酸化処理した高度不飽和脂肪酸含有油脂には、不二製油株式会社製「プロレアＥ」を使用した。本品は抗酸化剤としてビタミンＣ及びチャ抽出物、ビタミンEを含有し、DHAとEPAを合計４０質量％含有するものであった。ラウリン酸は０質量％であった。
・豆乳には、不二製油株式会社製「無調整豆乳」（固形分９．２８）を使用した。
・乳化剤１には阪本薬品工業株式会社製のデカグリセリンモノエステル（ＨＬＢ１３．４）「SYグリスターMSW7S」を使用した。
・乳化剤２には三菱ケミカルフーズ株式会社製ショ糖ステアリン酸エステル「S1670」（ＨＬＢ約１６）を使用した。
・乳化剤３には阪本薬品工業株式会社製のヘキサグリセリンモノエステル（ＨＬＢ１１．６）「SYグリスターMS-5S」を使用した。
・乳化剤４には阪本薬品工業株式会社製のデカグリセリンモノエステル（ＨＬＢ１２．９）「SYグリスターMO-7S」を使用した。 Table 1-1

-For the laurin-based fat and oil 1, "Neumelalin 38" manufactured by Fuji Oil Co., Ltd. was used. The product was a hardened oil of palm kernel oil (melting point 38 ° C.). The lauric acid content was 47.3% by mass.
-For laurin-based fat and oil 2, "refined coconut oil" manufactured by Fuji Oil Co., Ltd. was used. The lauric acid content was 47.4% by mass. The melting point was 24 ° C.
-For laurin-based fat 3, "hardened coconut oil" manufactured by Fuji Oil Co., Ltd. was used. The lauric acid content was 47.4% by mass. The melting point was 33 ° C.
-For laurin-based fat and oil 4, "Pulkena H" manufactured by Fuji Oil Co., Ltd. was used. The product was a hardened oil of palm kernel oil (melting point 35 ° C.). The amount of lauric acid was 55% by mass. The melting point was 10 ° C.
-For laurin-based fat and oil 5, "refined palm kernel oil" manufactured by Fuji Oil Co., Ltd. was used. The lauric acid was 47.6 mass%. For non-lauric fats and oils 1, “melano fresh 31” manufactured by Fuji Oil Co., Ltd. was used. The product was a hardened oil of rapeseed oil and palm oil mixed oil (melting point 31 ° C.). The amount of lauric acid was 0.1% by mass. For the non-lauric fats and oils 2, “melanosand 38” manufactured by Fuji Oil Co., Ltd. was used. The product was a transesterified oil of rapeseed oil and palm oil (melting point 38 ° C.). The lauric acid was 0.2 mass%. "Melva 36" manufactured by Fuji Oil Co., Ltd. was used as the non-lauric fat 3. The product was hydrogenated palm oil (melting point 36 ° C.). The lauric acid was 0.2 mass%. "Palm Ace 10" manufactured by Fuji Oil Co., Ltd. was used as the non-lauric fat and oil 4. This product was palm olein. The amount of lauric acid was 0.3% by mass. For the non-lauric oil-and-fat 5, “soybean white chopped oil” manufactured by Fuji Oil Co., Ltd. was used. The amount of lauric acid was 0% by mass.-The antioxidant-treated highly unsaturated fatty acid-containing fat and oil used was "Prorea E" manufactured by Fuji Oil Co., Ltd. The product contained vitamin C and tea extract, vitamin E as antioxidants, and contained DHA and EPA in a total of 40% by mass. Lauric acid was 0% by mass.
-For soymilk, "non-adjusted soymilk" (solid content 9.28) manufactured by Fuji Oil Co., Ltd. was used.
-As the emulsifier 1, decaglycerin monoester (HLB 13.4) "SY grister MSW7S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
-As emulsifier 2, sucrose stearic acid ester "S1670" (HLB about 16) manufactured by Mitsubishi Chemical Foods Co., Ltd. was used.
For the emulsifier 3, hexaglycerin monoester (HLB 11.6) “SY Glyster MS-5S” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
-As the emulsifier 4, decaglycerin monoester (HLB 12.9) "SY grister MO-7S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.

○ Preparation method of soy milk beverage The unadjusted soymilk was stirred with a homomixer, and the emulsifier dissolved in water, laurin-based fat or non-lauric fat or oil, and antioxidant-treated highly unsaturated fatty acid-containing fat or oil were added in this order according to the composition.
2. Sterilized at 140 ° C. for 60 seconds with a steam-blowing direct heating sterilizer.

○ Sensory evaluation method of soymilk beverage A soymilk beverage sample after sterilization was stored at 40 ° C. for 30 days. After storage, sensory evaluation of five panelists gave a rating based on the following criteria, using the soymilk used in this test as a control. The results are shown in Table 1-2.
10 points: It is judged equal to the control.
9 points: those judged to be about halfway between 8 points and 10 points.
8 points: Those recognized as having a slight flavor difference.
Seven points: those judged to be about halfway between six points and eight points.
6 points: Although there is a difference in flavor, it is not felt as a clear off-flavor.
5 points: those judged to be about halfway between 4 points and 6 points.
4 points: The flavor difference is large, and the different flavor is felt. 3 points: those judged to be about halfway between 2 points and 4 points.
2 points: The flavor difference is large, and the different flavor is felt a little strong.
1 point: judged to be about halfway between 0 point and 2 points.
0 point: The flavor difference is large, and the off-flavor is very strongly felt.
We judged that six or more points passed.

Table 1-2 Results

As shown in the discussion results, it was confirmed that the generation of a different flavor can be suppressed in a soymilk beverage containing highly unsaturated fatty acid by blending a predetermined amount of laurin-based fats and oils. In addition, since such an effect is not seen in the fats and oils which show melting | fusing point comparable to laurin type fats and oils, it was confirmed that this effect is an effect peculiar to laurin based fats and oils.

Claims (7)

A soy milk beverage containing DHA and / or EPA and containing 0.6 to 20 times by mass the amount of lauric acid relative to the total amount of DHA and EPA. The soy milk beverage according to claim 1, wherein the sum of DHA and EPA is 0.02 to 2% by mass. The soy milk beverage according to claim 1 or 2, further comprising 0.01 to 0.6% by mass of one or more selected from polyglycerin fatty acid esters and sugar esters having an HLB of 10 to 18. A soy milk beverage containing DHA and / or EPA and containing 0.6 to 20 times by weight the amount of lauric acid relative to the total amount of DHA and EPA is sterilized under heating conditions of 105 to 160 ° C. for 1 to 300 seconds. Process for producing sterilized soy milk beverage. The method for producing a soy milk beverage according to claim 4, wherein the total of DHA and EPA is 0.02 to 2% by mass. The production method according to claim 4 or 5, further comprising 0.01 to 0.6% by mass of one or more selected from polyglycerin fatty acid esters and sugar esters having an HLB of 10 to 18. A method for suppressing the mis-flavor in a soy milk beverage, comprising a soymilk beverage containing DHA and / or EPA and containing 0.6 to 20 times by mass of lauric acid relative to the total amount of DHA and EPA.