豆乳に関する研究 (第1報)  [in Japanese] Studies on Soybean milk (1)  [in Japanese]

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1) 豆乳の製造条件すなわち加水量, 加熱温度, 加熱時間が豆乳の組成, 性状に及ぼす影響を検討した。加水量が少ないと一部の蛋白が不溶性化し, また粘度が著しく高くなり, このものは稀釈した場合でも当初から加水量を多くしてつくった同一固形分の豆乳より高い粘度を示す。この傾向は加熱温度の高いほど, 加熱時間の長いほど著しい。<BR>2) 冷抽出豆乳およびこれを加熱した豆乳の性状を検討し, 加熱によって粘度は増加するが常法による熱抽出豆乳に比べると粘度低く, 色がよいことを認めた。<BR>3) 豆乳に食塩 (1%), 葡萄糖または蔗糖 (10%), を添加すると粘度がやや増すが, 食塩を0.15%加熱前に添加すると粘度の増加が特に顕著である。<BR>4) 豆乳の脱臭方法としてあらかじめ大豆の浸漬水に過酸化水素を0.01-0.1%とかし, また加熱の際水蒸気を10分位吹込むことが有効であることを認めた。

Soybean milk is prepared in the laboratory under various conditions to discuss the effects of the amount of water added, heating temperature and heating time on its chemical composition and physical properties. When the amount of water is less than 5 times of soybean, a part of its protein becomes insoluble and the viscosity of the milk is unusually high. The viscosity of the milk after dilution is higher than that of the milk which is diluted before heating. The chemical composition and physical properties of the milks prepared by heating before and after filtration are compared. Although the chemical composition of both milks are not so different, the viscosity of the latter milk is lower than that of the former.<BR>When 1.0% of NaCl and 10% of glucose or sucrose are added to the milk, they increase somewhat the viscosity. By adding 0.15% of NaC1 before heating, the viscosity of the milk becomes fairly higher than by adding after heating.<BR>The characteristic odor of soybean milk can be removed by soaking soybean in 0.01-0.1% hydrogen peroxide solution and putting hot steam into the milk for 10 minutes.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 15(3), 191-195, 1962

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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