Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
~L'2;Z ~
The present invention relates to novel drinking composi-
tions superior in tastiness and nutriment, and their production.
More particularly, the present invention relates to novel
compositions suitable for drinking comprising sunflower seed consti-
tuents and water which contain at least proteins and lipids containedin sunflower seed but not substantially contain solid matters result-
ing from the hull of sunflower seed and have a pH of not more than
8.o, and in which the sunflower seed constituents are present in the
aqueous medium principally in the conditions of emulsion, suspensionand dissolution, and their production, as we~ll as novel compositions
suitable for drinking which, as ~eed arises, contain also the con- --
stituents of oil seeds other than-sunflower seed, and their
production.
....
In the composition of the present invention, the consti-
tuents of the composition need to be present in the aqueous medium
principally in the conditions of emulsion, suspension and dissolu~n,
but such state is not different at a11 f~om a state ge~erally called
vegetable seed milk. In the scope of the composition of the
present invention are also included those which are obtained by
separating proteins and lipids, the constituents of the seed, by
means of extraction, etc. and again mixing and emulsifying the
separated products.
~ sunflower seed is an oil seed of the second largest
output in the world, and its output in the world in 1978/79 agricultu
year is sa~ tobe about 13,000,000 tons (Yushi (Oil and Fat)~ Vol.33,
., - ~
,. ----1---- .~ .. .. . . . ...
2~
. .
54). At present, however, of the constituents of sunflower seed,
the oil alone is used as food, and other constituents, proteins and
glucides, are only used as feed. ~lso, the use of processed
sunflower seed as food is not said to be satisfactory, althouth it is
seen in part in snack foods. In the present situation wherein
the world-wide shortage of food is referred to, development of novel
foods making use of sunflower seed and its constituents is an impor-
tant object from the standpoint of effectively utilizing food
resources of low utility and unused resources.
Recently, we consumers' demands for foods have become
dlversified, and foods of superior tastiness are required, while
there is a tendency that, if the tastiness is similarly superior,
we demand foods which are better for our bodies, i.e. our health.
This may be considered to mean not that we take medicines when we
.,
are in bad health, but that we take more desirable foods so as not
to injure health, and besides to show that our demands for foods
became of high degree as well as that development of foods meeting -.
such demands is very important.
Generally, a sunflower seed contains 40 to 60~ of oil.
For the reasons described above, importance of taking vegetable
fats is recently referred to, and oils contained in sunflower seed
ole ~
have high contents of not only ~-}~}~ acid, an unsaturated fatty
acid, but also ~-tocopherol which is vitamin E of strong physiolo-
gical activity. Further, a sunflower seed is rich in vitamin B com-
: . .
2-- ,
plex, and proteins constituting the seed contain sulfur-containing
amino acids in relatively large amounts. A sunflower seed is,
therefore, one of the very important food resources in terms of
health.
Patents and literatures on compositions containing as
: essential constituents lipids and proteins in the constituents of
sunflower seed, i.e. sunflower seed milk, are not found at all, but
there is a case in which proteins contained in sunflower seed are used
for drinking.
As far as we know, only one case is disclosed in Can.
Inst. Food Sci. Technol. J., Vol.10, 229 (1977). According to
this, enrichment of proteins contained in cow's milk is carried
out by defatting sunflower seeds with petroleum ether, applying
further treatment to the resulting defatted powder to remove chloro-
genic acid, which acts to cause coloration, and then blending the
resulting product with cow's milk- ~his protein-enriched milk substan-
tially contains no lipids having excellent properties contained in
the constituents of sunflower seed, and therefore, it is fundamenta-
. .
lly different from the composition according to the present inven-
tion containing as essential constituents lipids and proteins contain-
ed in the seed. In other words, this case is persistently in a
position to fortify the amount and quality of proteins contained
in cow's milk.
Although a sunflower seed has the characteristics as
described above, vegetable seed milk obtained from it,
because oE chlorogenic acid and polyphenols contained in
the seed, is colored green and has an astringent taste.
Such vegetable seed milk was therefore considered to be
unsuitable for drinking. In addition, since the proteins
constituting sunflower seed are globulins sparingly soluble
in water, the vegetable seed milk is low in protein content
and is watery, and therefore, it was considered to be inferior
in tastiness for drinking purpose. For these reasons,
drinkable compositions or vegetable seed milks comprising
lipids and proteins resulting from sunflower seed are considered
as having not been found.
Traditional vegetable seed milk includes soy milk
made from soybean which is produced in large amounts by the
modern process in recent years. Soy milk has unfavorable
grassy-smell, heavy flavor and bitterness and in spite of
the recent considerable progress of deodorizing techniques,
it does not yet always find general acceptance because of
its unfavorable grassy-smell, heavy ~lavor and bitterness.
According to the present invention there is provided
a method of producing vegetable seed-based milk compositions
wherein sunflower seed or a mixture of sunflower seed and
one or more other oil seeds is pulverized in the presence of
water to extract the constituents of the seeds into the
aqueous phase, and, during or immediately after said pulver-
ization, the pH is adjusted to between 6.5 and 7.5 and milk
protein is added in an amount of 1 to 200% based on the proteins
contained in the vegetable seed milk before removal of solid
matter from said pulverized product and pasteurization or
sterilization.
36~
The vegetable seed-based milk compositions
produced according to the present method may have excellent
smell, rich taste, and colour. Further, the compositions
may have no unfavourable taste and bitterness such as encountered
with soy milk, and is thus well suited for drinking.
.
The solid content of the compositions produced
according to the present invention is not particularly limited,
but it is preferably 3 to 20%, more preferably 5 to 15%.
In the compositions produced according to the
present invention, lipids and proteins constituting sunflower
seed are essential componentsj but as described later, the
constituents of oil seeds other than sunflower seed may coexist,
and further, coexistence of animal proteins also is not denied.
The term "vegetable seed milk" in the present
invention, therefore, means those comprising the constituents
of sunflower seed as well as those containing the constituents
of oil seeds other than sunflower seed in addition to the
constituents of sunflower seed.
As the oil seeds other than sunflower seed, soybean,
peanut, pine nut, sesame, cacao bean, safflower and the like
may be used according to taste.
In blending with oil seeds other than sunflower seed
and milk proteins, in order to make effective use of the flavour
of sunflower seed, it is desirable that the constituents of
sunflower seed occupies not less than 20% of the total solid
content of the composition of the present invention.
,~ ,
~'2~, ~
Next, for the composition-according to the present
invention, it is desirable that a solid matter resulting from
the hull of sunflower seed is substantially absent from the
composition. Since the hull of sunflower seed is made up of
insoluble polysaccharids (e.g. celluloses), ligins, etc.,
when it is contained in the composition of the present invention,
even if it is finely pulverized, it gives a blackish color to
the compositionj and besides makes the composition rough to
the tongue so that it is not desirable in terms of tastiness.
It is therefore desirable to remove the hull from sunflower
seeds in advance or by centrifugation in the course of
production to make the composition substantially free from
the hull.
As to the physicochemical state of the composition
according to the present invention, it is essential that the
constituents of sunflower seed or other components are not in
the condition of a simple mixture but in the condition of
emulsion, suspension or dissolution in an aqueous medium, i.e.
in the state of the so-called vegetable seed milk. Thus, said
composition is a novel one suitable for drinking having a
milky white to slightly yellowish cream appearance as well as
fluidity to semi-fluidity.
Since the composition according to the present
invention is a one suitable for drinking which is superior in
tastiness as well as properties in terms of health, it may be used
as drinking with or without flavouring or perfuming according
to taste as need arises. Said composition may be eaten in semi-
solid conditions formed by its gelation. Said composition
fundamentally belongs to the simulated dairy p~oducts,so that it
may be used as such in the field wherein milk, for example
cow's milk, is used.
The composition of the present invention may contain,
if necessary, other components such AS milk proteins,
polysaccharides, and eatable reducing agents, metallic ion
chelating agents, surfactants and pH-regulators, and the like.
With vegetable seed milk alone, the composition is
not always satisfactory in storage stability so that, when
stored for long periods of time, it becomes easy to form a gel
and coagulates into tofu-like to become unsuitable for
drinking. The addition of milk protein, optionally together
with polysaccharides allows the composition to be stored for
long periods of time. By this addition, the storage stability
is improved, and vegetable seed milk compositions are obtained
which will retain superior characteristics
: . '
~z~
as drinking without forming a gel if stored for long periods of time.
The term "milk protein" referred to herein means a sub-
stance containing proteins constituting milk, and it includes milk,
dairy products and substances or compositions containing proteins
extracted therefrom. ~s milk, cow's milk, goat's milk and the like
are available according to taste, but cow's milk is preferred in that
it is available abundantly and stably. As dairy products, skim
milk, concentrated milk, whole milk powder, skim milk powder, whey
and the like may be used. Further, substances or compositions
containing proteins extracted from milk or dairy products include
for ~xample casein, its potassium, sodium or calcium salt, composi-
tions comprising casein and its potassium, sodium or calcium salt,lactalbumin and the like.
The protein content of sunflower seed milk is low as com-
pared with the lipid content thereof, which is a reflex of the amounts
of proteins and lipids contained in sunflower seed, and therefore,
it is sometimes preferred to enrich the proteins according to taste.
In such case, therefore, the use of milk proteins means to effect a
positive role in not only improvement of storage stability but also
enrichment of proteins. Further, by using these milk proteins,
,: .
improvement in biological value due to improvement in amino acid
pattern as well as further improvement in tastiness due to mixing of
sunflower seed milk and these milk proteins are achieved.
- The amount of these milk proteins added is not particularly
' ;
_-8 . -
limlted, but even when milk or clairy products are used, a
sufficlent amount thereof is 1 to 200%, as milk proteins,
based on proteins contained in the vegetable seed milk.
Preferably, the amount is 5 to 50%.
Of the foregoing milk proteins, cow's milk, skim
milk obtained from cow's milk, skim milk powder, whey, casein,
the potassium, sodium or calcium salt of casein, and lactalbumin
are preferably used.
As polysaccharides, for example pectin, alginic
acid, sodium alginate, carrageenan, gum arabic, gum tragacanth,
cellulose, carboxymethyl cellulose and the like may be used.
A sufficient amount of polysaccarides is 0.01 to 5% based on the
vegetable seed milk composition, and more preferably, the
amount is 0.05 to 1.0%.
Further, metallic ion chelating agents may be used
tog~ther if necessà~y,to inhibit the function of metallic ions
which are contained in vegetable see~ milk and considered to
promote the gelation and coloration of the vegetable seed milk.
As the metallic ion chelating agent, polyphosphoric acid,
citric acid, phytic acid and potassium or sodium salt thereof may
be used. By using the metallic ion chelating agent, gelation
of vegetable seed milk, particularly the gelation on heating
can be prevented to some degree, but for preventing the
gelation during prolonged periods of storage, satisfactory
results are not always
obtained by the addition of metallic ion chelating agent alone.
Consequently, when milk proteins are used to prevent gelation, it is
preferred to use metallic ion chelating agents together for the
purpose of further elevating the effect of prevention. A suffi-
cient amount of metallic ion chelating agent used is 0.001 to 2%,
and preferably, the amount is O.Ol to 1%.
More preferably, edible reducing agents such as ascorbic
, ~ ~fh~rb~c
- r acid~ ~4 acid, sulfurous acid, sodium or potassium salt thereof
and the like may be used for the purpose of preventing vegetable
seed milk from coloration during storage. The amount of reducing
agent is not particularly limited, but a sufficient amount of the
agent is 0.001 to 5~ based on the vegetable seed milk. For example,
with vegetable seed milk having a solid content of about 10%, the -
object of the present invention can sufficiently be achieved by the
addition of 0.1 to l.0% of the agent.
Next, reference will be made to materials used in producing
the composition of the present invention.
In producing the composition of the present invention,
a thin skin, called a skin layer, covering sunflower seeds used as
material, may or may not be removed. In order to obtain a more
smooth taste, however, removal of the skin layer is preferred.
The kind of sunflower seed ranges from those having an oil content of
about 50% called an oil seed to those having a relatively low oil
content called a confectionary seed.
"'
_--10 , ... ..
~A~ 6~
In producing the composition of the present invention,
these kinds are properly selected according to taste or used in
mixtures without particular distinction.
Further, production of the composition of the present
invention with a mixture of sunflower seed and the other oily seed
also is included in the scope of the present invention. Also,
production of the composition by separately producing vegetable seed
milks from sunflower seed and the o~her oily seed and mixing the
both, is included in the scope of the present invention.
As described above, there are various kinds ofoily seed other than
sunflower seed, but for example, to use soybean is preferred.
Unlike sunflower seed, soybean contains more proteins than
lipids, and for example, when a sunflower seedtsoybean (1:1 by
weight) mixture is used as a material, compositions containing lipids
.... .
and proteins in a ratio of about 1:1 can be obtained, and besides
the grassy-smell peculiar to soy milk can substantially be
decreased. The first limiting amino acid of sunflower seed is
lysine, while an amino acid that soybean lacks is a sulfur-containing
:
` acid such as methionine and cystine. Consequently, by using ;
sunflower seed and soybean together as material, emulsified drinkings
improved in the composition of amino acids and more rich in nutriment
are obtained.
Qs described above, by using such a mixed material, a
lipid/protein ratio is more improved than in the vegetable seed milk
' ,
----11----
~L,2~496~)
of sunflower seed alone, and besides, vegetable seed milk further
improved in nutriment and tastiness can be obtained.
In the present invention, in order to regulate the lipids:
proteins ratio of vegetable seed milk according to taste and to
"
achieve a further improvement in nutriment and tastiness, (i) not
only sunflower seed alone, (ii) but also defatted products and
lipids obtained thereform, (iii)oily seeds other than sunflower seed
and (iv) defatted products and lipids obtained from the o ~ seeds
also can be used as material.
In the present invention, therefore, the term "sunflower
seed" used as a material means not only a seed itself generally
meant, but also secondary processed products containing the consti-
tuents of the seed. Similarly, the term "oil~ seeds other than
sunflower seedl' also includes secondary processed products containing
the constituents thereof.
Sunflower seed contains more lipids than proteins.
When such a seed is used to produce the composition of the present
invention, compositions alone containing more lipids than proteins
are obtained.
Consequently, the lipid content is reduced or the protein
content is increased according to taste, thereby regulating the
lipid:protein ratio to, for example, about 1:1 which is similar to
that of cow's milk.
In such a case, vegetable seed milk may be produced with
~'.;'''
--12-- _
9L9~0
:
the mixed material, as described above, but vegetable seed milk
having a protein/lipid ratio suited to taste can be obtained by
.;,
regulating the lipid content to the protein content using previously
defatted sunflower seed or the seed and other materials in producing
. the vegetable seed milk.
The defatting method is not particularly limited, and de-
fatting may be carried out, for example, by pressing, extraction withn-hexane as solvent or combination thereof. As the defatted
product of sunflower seed, either of more than 80%-defatted products
substantially free from lipids or partially defatted products obtained
by 20 to 80% defatting, will do.
Preferably, the defatting is carried out so as to minimize
.
the denaturation of proteins contained in the constituents of sun~
flower seed by heat and solvent. Treatment at higher temperatures .¦
than required and use of solvents to denature the proteins easily
should be avoided. i
As examples of the defatted products substantially free
from lipids, oil cake, which is a by-product on commercial production
of sunflower oil, and the like may be used.
Generally, lipids are not substantially contained in oil
cake after separation of sunflower oil (generally called "meal" or
"flour"), concentrates and isolates having an increased content of
proteins. For producing vegetable seed milk having a desired
protein:lipid ratio using these defatted products of sunflower seed
,, .
~L~P~24'~16~1
substantially free from lipids, it is sufficient to add lipids as
need arises. Consequently, when sunflower seed substantially
free from lipids is used, vegetable seed milk having a desired
protein:lipid ratio can be produced by adding a non-defatted sunflower
seed or a sunflower oil and/or a vegetable oil other than sunflower.
Also, the defatted product or lipids of oil seeds other than sun-
flower seed may be added.
As the vegetable oil other than sunflower, the oil of
various oil seeds, for example, safflower oil, corn oil, soybean
oil, cotton seed oil, palm oil, etc. may be used.
A method to add these oils is not particularly limited,
but such a method is preferably employed that,
:; -
for example, in a step of pulverizing defatted sun-
; flower seeds, these oils are added simultaneously or the defatted
sunflower seeds are pulverized in the presence of water having these
oils previously emulsified therein.
In this case, it results that llpids other than the consti-
tuents of sunflower seed enter the vegetable seed milk. But, when
` there are no components other than the constituents of sunflower seed
.; except said lipids, the flavor of sunflower seed is sufficiently
~ . .
made use of unlike a case wherein a simple mixture of sunflower seed
and soybean is used as a material.
When partially defatted products of sunflower seed are
used, it is sufficient to previously defat a required amount so as
.. ' .
;- --14--
.. ..... .. .. .........
to obtain vegetable seed milk having a desired protein:lipid ratio.
By this means, desired vegetable seed milk can be obtained using the
defatted product alone of sunflower seed. In this case, addition
of lipids is not always necessary, but lipids may be added for
further regulation of the pr~tein:lipid ratio.
When vegetable seed milk is produced using sunflower seeds
not partially defatted to a desired degree as a material, vegetable
seed milk havlng a desired protein:lipid ratio can be produced by
the additional addition of proteins or lipids.
Hereupon, it is not desirable from the standpoints of
sanitation and quality to store the defat~ed product of sunflower
seed for a long period of time. After defatting of sunflower
seed, therefore, immediate production of vegetable seed milk is
preferred.
By using the defatted material as described above, composi-
tions of the present invention having, for example, a protein content
of 0.1 to 10% and a lipid content of O.l to 20% can be produced.
When the composition is however used for drinking as vegetable seed
milk, both ltS protein content and lipid content are preferably
about 1 to about 5%. Further, when it is used, for example, as
coffee whitener or whipped topping, it is pre~erred that the protein
content is about l to about 5% and the lipid content i3 about lO to
about 20%.
Next, a method for producing vegetable seed milk will be.
--15--
L2~
explained. Vegetable seed milk can be produced, for example,
; by pulverizing sunflower seeds in the presence of water to extract
... .
the constituents of the seeds into the aqueous phase, and separating
solid matters from the aqueous extract.
Sunflower seed or a mixture of sunflower seed and other
oily seeds may be roughly crushed by the usual method prior to the
steps described below, which is not however essential.
In the present invention, sunflower seed, and when other oily
seeds are used together therewith, both the seeds may separately be
soaked in water prior to pulverization. The period of time and
temperature required for soaking in water are not particularly
limited, but such a high-temperature and prolonged~soaking in water
.~, ...
as to cause the thermal coagulation of proteins should be avoided.
One object of soaking is to remove as much chlorogenic acid as
possible which is present in sunflower seed and causes green colora-
tion by reaction with the proteins. For the least coloration of
vegetable seed milk which is a product, therefore, it is necessary
to remove the soaking water by draining. This object can be
attained by more sufficiently prolonged soaking in an aqueous medium
of less than 40 C, for example, about room temperature. But, when
soaking is carried out at temperatures, preferably more than 40C,
this object can be attained with a good efficiency as well as in
a short time. Another object of soaking relates to the preserva-
tion stability of vegetable seed milk which is a product.
- 16--
J~ 9~ ~
.
~ A temperature more than 40C is preferred also for obtaining more
- stable vegetable seed milk, and more preferably, the temperature is
70 to 140C. ~igh-temperature and prolonged soaking is not pre-
ferred because of the percent recovery of proteins being lowered.
".. ~ , . . o
Consequently, such soaklng condltlons as 70 C x wlthln 2 hours,
100C (in boiling water) x within 30 minutes, 120C x within 20
minutes, etc. can be given as example.
For carrying out soaking either of boiling or steaming
may be employed in addition to soaking in aqueous media, if substan-
tial thermal coagulation of proteins does not occur within a required
; period of time.
.'' ~ .~
When sunflower seed and other oil seeds are used together,
. ~. .
it is preferred that they are separately soaked. The reason for
this is that : When sunflower seed is soaked by 10 minutes' boiling
.... .
in water (100CC~, the bolling water is colored a green~ this being
probably due to chlorogenic acid contained in the seed ; when a seed
other than sunflower seed is present in the same boiling water in
-- ~
this condition, the green color moves also to said seed, thereby
; resulting in that the degree of coloration of the objective vegetable
' ,; ' '
seed milk becomes large. While one of the objects to boil sun-
` flower seeds is to reduce the coloration of vegetable seed milk
which is a product, to boil sunflower seed and other different seeds
. .
simultaneously results rather in that the degree of coloration of
the product becomes too large for drinking. For the same reason,
. .
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--17--
~x~so
the seed after soaking is preferably drained before applying to the
subsequent steps.
But, a liquor, as obtained by soaking of seeds other than
sunflower seed and then draining of the seeds, may be used for soak-
, . .
ing sunflower seeds. The process like this is preferred not only
in that an economical load necessary for waste water treatment is
reduced, but also in that, because chlorogenic acid contained in
sunflower seed is reduced by its reaction with proteins present inthe liquor, reduction in proteins constituting sunflower seed owing
to reaction with chlorogenic acid can be decreased.
The seed after soaking and draining may be roughly crushed
prior to pulverization. When sunflower seed is used together with
other oi~ seeds, the rough crushing may be carried out either before
or after mixing both the seeds. The roughly crushed seed may be
soaked, but such a degree of rough crushing should be avoided as to
increase the effusion of the constituents of the seed.
The seed after soaki~g and draining, or the one undergoing
no such treatments, is then pulverized in the presence of water.
The object of pulverization (first step) is pulverization
and dispersion for carrying out an efficient extraction of the consti-
tuents of seed. Pulverization can be carried out as usual with any
equipment by which said object can be attained. As such equip-
ments, cutter-type mixers, colloid mills, grinder-type mills, hammer
mills, etc. may be used. These equipments may be used with two
--18--
~.2~49~
or more, which may be same or different, of them connected in series.
This operation may be carried out batchwise or continuously.
The first step, pulverization, needs to be carried out in
the presence of water, and it may be carried out batchwise by supply-
ing a mixture of water and seed, or continuously while supplying
water and seed at constant rates. The amount of water used is
not particularly limited, but from the standpoints of protein con-
centration and taste, it is not more than 30 times by weight, prefe-
rably about 5 to about 20 times by weight based on the seed.
Water used lS not particularly limited, and it may be any
of city water, ion-exchange water, distilled water, alkaline water,
heated water, deaerated water and the like.
Further, milk protein, an edi~le reducing agent and the
like may be added at this first step, and in this case, they may be
previously pulverized in the presence of added water.
From the extract after completion of the pulverization
are removed solid matters. For removal of the solid matters,
usual means such as filtration, centrifugation, etc. may be used.
Fundamentally, vegetable seed milk can be produced by the
method described above, but examples of a method more superior in the
percent recovery of proteins, percent recovery of solid matters,
emulsion stability and tastiness, will be illustrated hereinafter.
On a step of pulverizing sunflower seed in the presence cf
water (first step) and/or after completion of said step, it is
'
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... .. ~ .. . . .
preferred that the pulverized product has an adjusted pH of 6.5 to
7.5.
After completion of the first step, the pulverized product
is preferably heat-treated with stirring (second step). In the
second step, it is more preferred for the vegetable seed milk to have
an adjusted pH of 6.5 to 7.5.
After completion of the second step, it is further preferred
to re-pulverize the vegetable seed milk (third step).
As described hereinbefore, the first step is a one to
pulverize sunflower seed in the presence of water. When a mixture
of sunflower seed and other different oil seeds is used in place of
sunflower seed, both the seeds are mixed prior to this step.
:,.
Consequently, in explanation on this step and steps following it,
unless otherwise stated, the term "sunflower seed" shall also mean
. "a mixture of sunflower seed and oi~ seeds other than sunflower
seed".
The pH adjustment of vegetable seed milk obtained at the
first step is carried out by adding an alkaline substance.
. ,:
The addition of alkaline substance is carried out on or after pulveri-
zation, but the pH may be adjusted in steps on and after pulveriza-
tion.
In the case that insoluble solid matters are removed
~ a~ter completion of pulverization, the pE needs to be adjusted
: before the removal of said solid matters.
';
. - 20 ~
The pH~regulating agent is not partlcularl~ limited,
but alkaline substances such as sodium hydroxide, sodium
carbonate, sodium hydrogencarbonate, sodium phosphate, sodium
monohydrogenphosphate, sodium citrate, etc. and aqueous solu-tions
thereof may be used.
When -the pH is less than 6.5, the protein content
and solid content of vegetable seed milk obtained by the removal
of said insoluble solid matters arelowered, thereby giving a
watery taste when the vegetable seed milk is used for drinking.
While pH values more than 7.5 are preferred in that the
protein content and solid content increase, ~ut not preferred
in terms of the colour and smell of the vegetable seed milk
obtained. That is, when the pH is made 7.5 or more, the coloration
of vegetable seed milk increases, and in extreme cases, the
vegetable seed milk is colored green. Also, the vegetable seed
milk comes to have a mouldy odor suggestive of wet soil wall.
Preferably, the vegetable seed milk or slurry obtained
by pulverization is maintained in a second step, with stirring
at a temperature of from 65~C to the boiling point. This step
may be carried out by stirring the vegetable seed milk or
slurry, for example, by means of a temperature-controllable
line mixer employed for transporting the milk or slurry between
the first step, wherein sunflower seed is pulverized in the
presence of water, and the next step, or by maintaining the
vegetable seed milk or slurry at a temperature of
from 65C to the boiling point in a stirring vessel particularly
- 21--
1. ~
6~)
installed at said part. A period of time necessary to maintain
the temperature is preferably not less than 5 minutes, and a suffici-
ent effect is obtained within 180 minutes.
For stirring, usual stirring is satisfactorily usable, and
: ,~
high-speed and high-shear stirring machines as used in pulverization
and emulsification are not always necessary.
In the course of a study reaching the present invention,
the present inventors examined the influence on protein recovery of
the temperature-time on the soaking of sunflower seed. As a
result, it was found that the percent recovery of proteins was
lowered as an increase in the soaking time and soaking temperature.
That is, when 10 minutes' soaking and 30 minutes' one were carried
out at varying temperatures of 60C, 80~C and 100C, a reduction in
the percent recovery of proteins became larger at higher temperatures
and, when the temperature was the same, at longer periods of soaking
time. The present inventors assumed that this phenomenon was due
to the thermal coagulation of proteins.
Relating to the temperature and retention time at this
heat-treatment step (second step), however, the present inventors
surprisingly found that the percent recovery of proteins after the
removal of insoluble solid rnatters increased at higher temperatures
and at longer periods of retention time. That is, when lO
minutes' heat-treatment and 30 minutes' one were carried out with
stirring at varying temperatures of 50 C, 65 C and 80~C, the percent
: ,'
; --22--
. . -- .. .. . .
4 !3~)
recovery of proteins after the removal of insoluble solid matters
increased at higher temperatures and, when the temperature was the
same, at longer periods of retention time.
The effect of the temperature of this heating step on the
percent recovery of proteins is not related to whether or not soak-
ing has been carried out. And, when the soaking has been carried
out, the effect is not related to the soaking condition, giving a
larger percent recovery of proteins as an increase in the temperature
and retention time of this step. When the temperature and reten-
tion time of this step are definite, however, the percent recovery of
proteins depends upon whether or not soaking has been carried out
or the soaking condition, and it is largest when soaking has not
been carried out.
In this second step, it is more preferred for the vegetable
seed milk to have an adjusted pH of 6.5 to 7.5. The pH adjust-
ment is carried out by the addition of the foregoing pH-regulating
agents. The addition of the agent is carried out at the first
." --;
step or second one, but the pH may be adjusted in steps at the first
step and second one. When -the pH is adjusted at the first step,
it is preferred to use an alkali water as water necessary for pulveri-
zation. As the alkali water, aqueous solutions of the foregoing
pH-regulating agents may be used.
By regulating both the temperature and the pH, the percent
recovery of proteins and that of solid matters are further improved,
--23--
. -- .. . . . ...
24~
and vegetable seed milk having an improved tastiness is obtained.
In the preferred form, the vegetable seed milk is re~
pulverized as a -third step after the second step. Re-pulverization
can be carried out in the same manner as pulverization in the
first step. Also, equipments used in this step are the same as
used in the first step, but in this case, high-pressure
homogenizers can effectively be used.
The third step has an effect to make the percent
recovery of proteins and solid matters more efficient and to
improve emulsion stability.
From the sunflower seed milk obtained through the third
step, are removed insoluble solid matters as need arises. For the
removal of said matters, centrifuges, sieves, etc. may be used.
To the vegetable seed milk after removal of the
insoluble solid matters, may be applied pasteurization or
sterilization, homogenization, cooling, filling and the like if
necessary. These steps may be carried out satisfactorily by the
usual methods. For the homogenization, for example, high-pressure
homogenizers can effectively be used.
A method having a combination of the first, second and
third steps is very desirable.
Vegetable seed milk can be produced by the method as
described above, but, as mentioned above, it is preferred to add
milk proteins in order to prevent the seed milk from gelation.
The milk porteins are adaed before removal of solid
matter, and before pasteurization or sterilization. When milk
proteins are powdery, they may be added as aqueous solution.
f~ --2~
Similarly, polysaccharides, metallic ion chelating
agents and edible reducing agents may be added to any of the
foregoing steps.
Suitable sweetening agents, perfuming agents, coloring
agents, ~lavoring agents and the like may be added to the
vegetable seed milk thus obtained according to taste.
Next, reference will be made to a method to remove
polyphenols contained in sunflower seed such as chlorogenic
acid and caffeic acid by means of molecular sieves and/or physical
absorbing resins.
As described above, sunflower seed and proteins
obtained therefrom are very important resources, but at present,
it is a fact that utility of sunflower seed as foods and that of
proteins extracted therefrom are not much seen. One of the
reasons for this is that, since sunflower seed contains
polyphenols, particularly chlorogenic acid and caffeic acid,
green and brown colorations occur under heating and alkali
conditions. Such coloration not only lowers the value
of sunflower seed as foods, but also restricts the utility of
proteins because of the proteins turning insoluble owing to their
reactio~
~ .. ..
with the polyphenols.
The conventionally employed method to remove polyphenols,
particularly chlorogenic acid, having undesirable properties like
this is extraction with organic solvents, as disclosed, for example,
in Japanese Patent Application Kokai (Laid-open) No.108100/1976.
The method disclosed in said application is such that :
Sunflower seed is powdered, defatted with n-hexane and dried to obtain
a powder, and this powder is extracted eight times with an extracting
solvent comprising a dilute hydrochloric acid having a pH of 2.30 and
92 parts of n-butyl alcohol, of which the pH is kept, for example,
at the isoelectric point of protein.
This method is superior in a chlorogenic acid-extracting
effect, but not always satisfactory in that, since an organic solvent
is used as extracting solvent, problems resulting from organic
solvent such as residual toxiclty and denaturation of protein are
caused. In addition, since the extraction should be repeated
ei~ht to ten times in order to carry it out effectively, eight to
ten extracting vessels should be installed to apply this method in
industry. Consequently, this method may not be said to be a
satisfactory one. Also, this method is quite useless as a means
. ,~ . .
; to remove polyphenols f`rom the vegetable seed milk according to the
pFesent invention.
` The method of the present invention is a one to remove
polyphenols from vegetable seed milk obtained by pulveri~ation of
.''.' ~
. --26~
sunflower seed in the presence of water, and by this method, poly-
phenols can be removed easily and effectively from the vegetable
seed milk. Consequently, the vegetable seed milk obtained by the
method of the present invention shows little or no coloration under
heatlng or alkali conditions.
The characteristic of the method is that an object to be
treated for the removal of polyphenols is vegetable seed milk
obtained by pulverizing sunflower seed in the presence of alkali
by means such as grinding.
The vegetable seed milk like this is produced, for
example, by the foregoing method. In removing polyphenols, the
removal of insoluble solid matters present in the vegetable seed
milk is not always necessary, but for a prolonged continuous run,
to remove the insoluble solid matters at either one of the steps
in the course of vegetable seed mil]c production is more desirable
to carry out said removal efficiently and stably.
As means to remove polyphenols, molecular sieve membranes
may be used. The material and form of molecular sieve membranes
are not particularly limited, and cellulose membranes,
ultrafiltration membranes having an anisotropic structure, disk-
form flat memb~anes, hollow fibers and the like may optionally be
used according to the method of use. Also, molecular sieve
membranes may optionally be used for dialysis, concentration,
diafiltration, etc.
Further, as means to remove polyphenols, various types of
--27-
~L7~
adsorbing resin may also be used. As such resin, adsorbing resins
of polystyrene type, particularly various types of non-functional
type resin, for example, commercially available products such as
Duolite ~ S-861, Duolite ~ S-862, Duolite ~ S-863 (styrene type
adsorbing resins, Sumitomo Chemical Co. Ltd.) and the
like, may be used effectively.
A method to use adsorbing resins is not particularly limited,
and for example, it may be either of a batch-form or continuous form
wherein vegetable seed milk is passed through a column packed with
the resins.
The vegetable seed milk obtained as above may also be
used as coffee whitener and whipped topping with addition of vege-
table oils. Next, reference will be made to such use of vegetable
seed milk.
Recently, various simulated dairy products making use of
soybean protein and/or vegetable fat have been developed, and used
as coffee whitener and whipped topping. But, soybean protein used
for the production of various simulated dairy products, as disclosed
in Japanese Patent Application Kokai (Laid-open) No.144764/1976, is
soybean protein isolates. Fundamentally, coffee whitener and
whipped topping ought to be produced by adding a vegetable oil and
fat to soybean milk having a proper solid content, followed by
emulsification, but a reason for using expensive soybean protein
isolates may be considered to be due to that grassy-smell peculiar
.: ~
~ --28-- ~
9;22~
to soybean does not suit to the flavor of coffee whitener and whipped
topping.
Contrary to this, vegetable seed milk compositions contain-
ing an increased oil content as compared with protein content obtain-
ed by adding a vegetable oil and fat to the vegetable seed milk ofthe present invention, are suitable as coffee whitener and whipped
topping. As vegetable seed milk used as material for this purpose,
vegetable seed milk comprising sunflower seed or sunflower seed and
a seed other than sunflower seed may be used. As the seed other
than sunflower seed, soybean, peanut, pine nut and the like may be
used according to taste. For example, soybean milk produced from
~ soybean is preferred as one of vegetable seed milk used as material.
:: The amount of vegetable oil and fat used is preferably 2
to 30 times by weight based on the protein content of the vegetable
seed milk. The proportion of vegetable fat in the total composi-
tion including fat resulting from vegetable seed milk is, for example,
preferably about 3 to about 20% for use as coffee whitener, and
about 20 to about 35% for use as whipped topping.
:
As the vegetable oil and fat, cocoa-nut oil, palm oil,
cacao oil, sunflower oil, soybean oil, cotton seed oil and the llke
may be used.
Further preferably, for the purpose of improving the
-~ stability of emulsion comprising sunflower seed milk and vegetable
~ oil and fat, surface active agents are added. By adding surface
"
--29~-
. .-- . , . .. ~ ..
9~;~
active agents, an emulsion condition useful as coffee whitener and
~ whipped topping can be maintained. As the surface active agents,
-: glycerin fatty acid esters, sorbitan fatty acid esters and sucrose
fatty acid esters are preferably used. A sufficient amount of
surface active agent used is 0.05 to 5% based on the vegetable seed
milk, and more preferably, the amount is 0.1 to 2%.
Further, a pH-regulating agent may be added if necessary.
-
The agent is an essential component when the vegetable seed milk
composition of t~e present invention is used as coffee whitener.
The term "pH-regulating agent" referred to herein means an
inorganic salt acting as a buffer having a function to prevent
:
proteins from coagulation and precipitation which are caused by the
acidity of coffee, even when the vegetable seed milk composition of
the present invention is used as coffee whitener. As such a pH-
. . .
regulating agent, there may be used phosphates, citrates, borates and
the like, specifically, disodium hydrogen phosphate, dipotassium
hydrogen phosphate, sodium citrate and the like. A sufficient
amount of pH-regulatlng agent is 0.05 to 5% based on the vegetable
seed milk, and more preferably, the amount i5 O. 1 to 2%.
More preferably, in these cases, milk proteins and poly-
saccharides are also added to prevent the gelation and coagulation
of the vegetable seed milk composition. It is also preferred to
use edible reducing agents in order to prevent coloration.
The content of water resulting from skim milk and concen-
`'''
:; __3o__ 1
trated milk among milk and dairy products, together with that ofwater resulking from vegetable seed milk, is important for the
reason that the water content of the foregoing composition is mainly
determined by said content. The water content of the foregoing
composition is not particularly limited, but is limited to some degree
depending upon the form and method of use of the composition.
For example, when the composition is used as coffee whitener, its
water content lS preferably about 60% to about 90% in general, and
when used as whipped topping, its water content is preferably about
50% to about 70% in general. Consequently, the solid content of
vegetable seed milk, amount of vegetable fat added, and solid content
of milk and/or dairyproducts should be regulated so as to obtain a
water content suitable for the form and method of use.
The foregoing vegetable seed milk composition can be
regulated by blending with vegetable seed milk, vegetable oil and fat~
surface active agents and if necessary, pH-regulating agents~ and
preferably, additional milk proteins, polysaccharides, edible
reducing agents and metallic ion chelating agents. For example, the
regulation of the composition can be carried out as follows : To sun-
flower seed milk, or vegetable seed milk obtained from sunflower
seed and O;ly seeds other than sunflower seed, are added surface
active agents and if necessary, pH-regulating agents and preferably,
milk proteins, polysaccharides, edible reducing agents and metallic
ion chelating agents with stirring to obtain a vegetable seed milk
,;'''' '
;. ~. . . _ .. .,.. ... . ~
49~)
.
composition; the vegetable seed milk composition thus obtained
is pre-emulsified after or while adding a vegetable oil and fat, to
~. :
which surface active agents has been added if necessary, so that
the amount of the vegetable oil and fat is 2 to 30 times by weight
based on proteins contained in the vegetable seed milk; and after
pasteurization or sterilization, the pre-emulsi~ied composition
is further homogenized by means of a high-pressure homogenizer.
For the pre-emulsification, the commonly employed equip-
ments having a mechanical stirrer may be used satisfactorily.
Such equipments include for example cutter-type homogenizers.
The stirring time is not particularly limited, but preferably, it is
about 5 to about 30 minutes. Further, for minimizing coloration,
stirring under non--oxygen atmospher or under reduced pressure is
preferred.
Homogenization by high-pressure homogenizers may be carried
.
out by either of a one-step method or a two-step one. In the one-
step method, the pressure is preferably regulated to 100 to 300
.. .. ~ ~
kg/cm2, and in the two-step method, the pressure is preferably
regulated to 100 to 200 kg/cm2 for the first step, and 50 to 150 :
kg/cm2 for the second step.
In practicing the present invention, in addition to the
foregoing components, other components, as usually added to this type of
simulated dairy products, such as perfuming agents, coloring agents,
flavoring agents, etc. may be added if necessary.
--32--
.... _ ,__,, .. . , _
~2~
.
The present invention will be illustrated in more detail
with reference to the following examples.
Example 1
Five hundred grams of a hu~-free (dehu~ed) sunflower seed was
soaked for 5 minutes in 2,000 g of boiling water, followed by drain-
ing. The soaked seed was twice treated on a wet-type pulverizer
while adding 4,500 g of water containing 0.2% of sodium citrate,
0.2% of glycerin fatty acid ester, 0.2% of sodium ascorbate and 0.4% of
case~ so~um. The pH of the resulting slurry was adjusted to 6.8 with
lN Na2C03, while maintaining the slurry at 80C for 10 minutes with
stirring. Thereafter, the slurry was further pulverized on a -
wet-type pylverizer and a high-pressure homogenizer, centrifuged to
remove insoluble solid matters, and after pasteurized by heating,
~ . .
homogenized to obtain a sunflower seed milk. The vegetable seed
milk obtained had a solid content of 8.6%, a protein content of
2.].%, as calculated with a conversion coefficient as 5.7, and
superior color and smell. Said vegetable seed milk was stored
for 60 daysin a refrigerator of 5C, but it maintained a stable
emulsion condition without gelation and coloration.
Example 2
Sixty grams of a hull-free sunflower seed was soaked for
5 minutes in 300 g of boiling water, followed by draining~
The soaked seed was twice treated on a wet-type pulverizer while
adding 540 g of water containing 0.2% of sodium ascorbate and 0.4% of
--33--
casein sodium. The pH of the resulting slurry was adjusted to 7.0
with lN NaHC03 while maintaining the slurry at 80 C for lO minutes
with stirring. Thereafter, the slurry was further pulverized
on a wet-type pulverizer and a high-pressure homogenizer 7 centrifuged
:. ~
to remove insoluble solid matters, and after pasteurized by heating,
homogenlzed to obtain a sunflower seed milk. The vegetable seed
milk obtained had a solid content of 8.5%, a protein content of
2.0~, as calculated with a conversion coefficient as 5.7, a lipid
content of 5.4% and superior color and smell. Said vegetable
seed milk was stored for 60 days in a refrigerator of 5C, but it
maintained a stable emulsion condition without gelation and coloration.
Example 3
.;
A sunflower/soybean mixed vegetable seed milk was obtained
in the same manner as in Example 1 except that a material used was
30 g of sunflower seed and 30 g of soybean, both of which had
separately been soaked. The vegetable seed milk obtained had a
solid content of 8.5%, a protein content of 3.1%, as calculated wlth
a conversion coefficient as 5.7, a lipid content of 3.4% and superior
.::
color and smell. Said mixed milk was stored for 90 days in a
refrigerator of 5 C, but it maintained a stable emulsion condition
without gelation and coloration.
Example 4
To 500 g of the sunflower seed milk produced by the method
of Example 1 was added 50 g of skim milk powder dissolved in 450 g
''',; '''
. 34 _ .. .. . ._.
~Z2~
of distilled water, and the mixture was kept at 70C for 10 minutes
with stirring. The resulting mixed solution was treated on a wet-
type pulverizer and then homogenized on a high-pressure homogenizer.
The sunflower seed/skim milk powder mixture had a solid content of
9.0%, a protein content of 2.5%, as calculated with a conversion
coefficient as 5.7, a lipid content of 2.6% and superior color and
smell. Said mixed milk was stored for 90 days in a refrigerator
of 5C, but it maintained a stable emulsion condition without gela-
tion and coloration.
Example 5
120 Grams of a hull-free sunflower seed was soaked for 5
minutes in a boiling water, ground on a cutter-type homogenizer in
khe presence of 300 g of water and then on a wet-type pulverizer in
the presence of a mixture comprising 10 g of lN Na2C03 and 600 ml
of water containing 4.8 g of a casein/sodium salt mixture
(Sunlact ~ M-l produced by Taiyo Kagaku Co.) and 2.4 g of sodium
ascorbate, and then hea~-treated at 80~C for 10 minutes.
The slurry obtained was treated on a wet-type pulverizer and then
on a high-pressure homogenizer, freed from solid matters and heat-
pasteurized to obtain a vegetable seed milk composition.
.,"' .
When the composition was stored in a refrigerator of 5C, it maintain-
ed a stable emulsion condition without gelation even 70 days after
production, and also, its color maintained a condition just after
production.
''' '
9~
Test example 1
Sixty grams each of a hull-~ree sunflower seed, as treated
by the following three methods :
(i) no soaking,
(ii) soaking in a 100C alkali liquor (pH, 10.0) for 5 minutes,
followed by draining, and
(iii) steeping in a 100C distilled water for 10 minutes, followed
by drainlng,
was pulverized on a wet-type pulverizer in the presence of 840 g of
water. The pH of the slurries obtained was adjusted to 7.0 with
lN sodium carbonate while maintaining each of them at the varying
conditions (a), (b), (c) and (d) with stirring :
(a) 80C X30 minutes,
(b) 80C X10 minutes,
(c) 60C X30 minutes,
(d) 60C X10 minutes,
again pulverized on a wet-type pulverizer and then on a high-pressure
homogenizer, centrifuged to remove insoluble solid matters, heat-
pasteurized and then homogenized to obtain a sunflower seed milk.:
The protein content of the vegetable seed milk obtained was measured
,
on a total organic carbon/total nitrogen analyzer, GCT-12N type,
(produced by Sumitomo Chemical Co.) to obtain the percent recovery
of proteins. The results are collected in Table 1. It was
found from the results that the percent recovery of proteins is
'-
36 _ ~
~2~
generally larger at 80~C than at 60C, and when the temperature is
the same, at 30 minutes than at 10 minutes, independently of whether
or not soakin~ was applied and the soaking conditions.
Table 1
_ ...... _ __ . ~, .
. Heat-treatment Percent recovery
Soaking Tempera- Time of protein (%)
~____ _ _ __ _ ture(C) (min) __
No soaking 80 30 80
. 80 10 69
. 60 30 58
53
___ .
: 80 30 60
100C Alkali water 80 10 53
: . (pH, lO.O)X 5 min. 60 30 43
... . . 60 10 41
3 37
. lOO~C Distilled water 80 10 35
X 10 min. 60 30 30
. . 60 10 32
.'~ . . .
.. Example 6
Two hundred grams of a hull-free sunflower seed was soaked
for 5 minutes in 1,000 g of boiling water, followed by draining.
The soaked sunflower seed was treated on a wet-type pulverizer
.''~' .
while adding 15 ml of lN sodium carbonate and 1,800 g of water contain-
ing 0.2% of sodium ascorbate and 0.4~ of casei~ so~um. The resulting
.
slurry was further treated on a high-speed cutter-type emulsifying
machine and then on a high-pressure homogenizer. Thereafter,
- 37 . .
~L2,~6~
the slurry was centrifuged to remove insoluble solid matters, homo-
genized again on a high-pressure homogenizer, and then heat-
pasteurized to obtain a sunflower seed milk. The vegetable seed
milk obtained had a solid content of 7.1%, a protein content of 1.6
:, .
and showed a superior tastiness.
Example 7
Sixty grams of a hull-free sunflower seed was soaked for
10 minutes in 300 g of a boiling water, followed by draining.
The soaked sunflower seed after draining was pulverized on a wet-
type pulverizer in the presence of 840 g of water to obtain a sun-
flower seed milk. Said sunflower seed milk was adjusted to a pH
of 6.o, while maintained at 80~C for 10 minutes with stirring, pulveri-
zed again on a wet-type pulverizer and further treated on a high-
pressure homogenizer. Thereafter, the vegetable seed milk wascentrifuged to remove insoluble solid matters and heat-pasteurized.
The sunf'lower seed milk obtained had good color and smell.
The protein content was 0.22% and a solid content was 1.5%.
Example 8
A sunflower seed milk was obtained by the same experiment
as in Example 7 except that the pH of the vegetable seed milk was
adjusted to 10Ø
Example 9
Forty grams of a hull-free sunflower seed was soake~ for
20 minutes in 200 ml of a boiling water, followed by draining.
':'. .
--38--
To the soaked sunflower seed after draining was added 360 g of
distilled water, and the mixture was ground for 2 minutes on a
cutter~type homogenizer. The slurry after grinding was filtered
through a 200-mesh .sieve to obtain 311 g of a sunflower seed milk.
The sunflower seed milk obtained had a protein content of 0.9% and
an oil content of 2.5%. Further, the vegetable seed milk showed
no such grassy-smell as observed with soybean milk.
Example 10
~; Twenty grams of a hull-free sunflower seed was soaked
for 2 minutes in a bolling water, followed by draining. After
repeating the same operation two times, the seed was roughly crushed,
and 180 ml of an aqueous sodium hydroxide solution, of which the
concentration was adjusted so that the pH of the liquor after addi-
tion was 7.5, was added, followed by grinding on a cutter-type
:,
homogenizer. The liquor after grinding was centrifugation-filtered
through 150--mesh filter cloth to obtain a sunflower seed milk.
The protein content was 1.7%, and the oil content was 2.5%.
The vegetable seed milk was creamy white and showed no grassy-smell.
Example 11
` Ten grams of soybean was added to 100 ml of a boiling
distilled water and boiled for 10 minutes, followed by draining.
The liquor after draining was continuously boiled, and lO g of sun-
flower seed was maintained in the liquor for 10 minutes, followed
by draining. The weights of sunflower seed and soybean after
''
39
2~
,
draining were 15g and 18g, respectively. After mixing these
soaked seeds, the mixture was roughly crushed with addition of 100 ml
of distilled water, and then ground on a grinder-type homogenizer
with additional addition of 300 ml of distilled water. The pH of
the grinding liquor was made neutral with an aqueous sodium hydroxide
solution, and the liquor was ground again on a grinder-type homoge-
nizer. The weight of the resulting slurry was 430 g.
Solid matters in the slurry were then removed by centrifugation to
obtain 330 g of the intended vegetable seed milk.
Example 12
Ten grams of peanut was soaked for 10 minutes in 200 ml
of a boiling distilled water, followed by draining. The liquor
after draining was continuously boiled, and 30 g of sunflower seed
was soaked in the liquor for 10 minutes, followed by draining.
The weights of peanut and sunflower seed after draining were 13 g
and 48 g, respectively. After mixing these soaked seeds, the
mixture was roughly crushed with addition of 100 ml of distilled
.. , . ~
water, and then ground on a grinder-type homogenizer with additional
addition of 260 ml of distilled water. The pH of the grinding
liquor was made neutral with an aqueous sodium hydroxide solution,
and the liquor was ground again on a grinder-type homogenizer.
The weight of the resulting slurry was 360 g. Thereafter, solid
,,.~
matters in the slurry were then removed by centrifugation to obtain
245 g of the intended vegetable seed milk.
.
--40--
- .. . .. . . ~ .x
Example 13
Twenty grams of a hull-free sunflower seed was put in an
:: .
autoclave together with 50 g of water, and soaked by holding the
autoclave in a 120C oil bath for 15 minutes, followed by draining.
The sunflower seed after draining was thoroughly ground by means of
a wooden pestle in the presence of 180 ml of distilled water, and the
grinding liquor was adjusted to a pH of 7.5 with lN sodium hydroxide
and kept at 70C for 30 minutes. Thereafter, the liquor was
ground for further 10 minutes on a cutter-type homogenizer to obtain
a slurry. Thereafter, solid matters in the slurry were removed
,
by passlng the slurry through a 200-mesh sleve to obtain a sunflower
seed milk. The vegetable seed milk obtained had a protein content
of 1. 4% and an oil content of 2.8%.
Example 14
Sixty grams of sunflower seed, as partially defatted by
pressing, was soaked for 5 minutes in 300 g of a boiling water,
followed by draining. The soaked sunflower seed was treated
twice on a wet-type pulverizer while adding 540 g of water containing
0.2% of sodium ascorbate and 0.4% ofcasei~ so~ium. The pH of the
resulting slurry was adjusted to 7.0 with lN NaHC03, while maintaining
the slurry at 80C for 10 minutes with stirring. Thereafter, the
slurry was further pulverized on a wet-type pulverizer and then on a
., .~ .
high-pressure homogenizer, centrifuged to remove insoluble solid
~ matters, and after heat-pasteurization, homogenized to obtain a
:
--41--
~2~
sunflower seed milk. The vegetable seed milk obtained had a
solid content of 8.7%, a protein content of 2.3%, as calculated with
... .
a conversion coefficient as 5.7, and a fat content of 2.5%.
Example 15
..
Four hundred grams of a sunflower seed milk having a solid
content of 8%, 50 g of coconut oil, 4 g of casein sodium~
0.8 g of sodium ascorbate, 0.5 g of carrageenan, 0.5 g of
disodium hydrogen phsophate, 1.5 g of glycerin fatty acid ester (
Atmos 150) and 0.5 g of sugar were mixed, and the mixture was stirred
for 10 minutes on a cutter-type homogenizer. After pasteuriza-
tion, the emulsified product obtained was homogenized on a two-step
high-pressure homogenizer by setting the first step at 250 kg/cm2
and the second step at 150 kg/cm2, to obtain the intended vegetable
seed milk composition. On adding said composition to coffee, the
:
: composition was uniformly dispersed in the coffee without coagulation
of proteins and oil-off, giving coffee having a good and mild flavor.
Test example 2
A mixture comprising 6 g of sunflower protein isolate (
proteln content, 90.1%), 6 g of sunflower oil, 188 g of distilled-
water, 0.5 g of soybean lecithin, 0.5 g of sugar ester and 0.3 g of
chlorogenic acid was thoroughly emulsified to produce a model sub-
stance of sunflower seed milk (calculated value of chlorogenic acid
corcentration, 0.16% ; analytical value by high-speed liquid chroma-
tography , 0.16%). Thereafter, 30.5 g of said model substance
'.' .
--42--
.
was dialyzed without stirring using a dialysis membrane (type,
36/32) produced by Visking Company in the presence of 351.1 g of
distilled water as an external solvent of dialysis. Fig. 1 shows
the dependence on dialysis time of the chlorogenic acid concentration
of the model vegetable seed milk which was measured by high-speed
liquid chromatography. i The chlorogenic acid concentration
after 70 hours was 0. 012~o ~ and percent removal of chlorogenic acid
was 93%.
Test example 3
. . .
Five grams each of adsorbing resins, Duolite ~ S-861,
S-862 and S-865 (Sumitomo Chemical Co.), was added to
separate 0.1% aqueous chlorogenic acid solutions, followed by stirring
. , ............................................ .~
' at room temperature for 1 hour. Table 2 shows the chlorogenic
acid concentration after treatment and the percent removal of chloro-
genic acid.
Comparative e~ample 1
Forty grams of a hull-free sunflower seed was soaked at
120 C under pressure, drained and ground in the presence of 400 g of
.
; water. The pH of the resulting slurry was adjusted to 7 with
sodium hydroxide, while heat-treating the slurry at 70C for 1 hour.
The liquor after heat-treatment was passed through a 200-mesh sieve
and homogenized on a high-pressure homogenizer to obtain a sunflower
; seed milk. On heat-treating the resulting vegetable seed milk
at 100C for 1 minute (hereinafter referred to as "heating test"),
', '~
3 ~ . . ~.
~2~61D
the vegetable seed milk was colored a yellowish green.
Separately from this, on adding 1 ml of 28% aqueous ammonia to 5 ml
of the vegetable seed milk (hereinafter, referred co as "alkali test"),
the vegetable seed milk was colored a yellow.
Example 16
Ten milliliters of the vegetable seed milk obtained in the
same manner as in Comparative example 1 was dialyzed at room
temperature for 70 hours with 1,000 ml of distilled water as an
external solvent of dialysis.
The heating test was applied to the vegetable seed milk
after dialysis, but coloration was not observed at all. Similarly,
the alkali test was applied, but coloration was not observed at all,
the vegetable seed milk showing the same color as that before addi-
tion.
Example 17
Dialysis was carried out in the same manner as in Example16 except that the amount of the vegetable seed milk was 40 ml and
that of the external solvent of dialysis was 400 ml. The heating
:.
test was applied in the same manner as in Example 16 to the vegetable
seed milk after dialysls, but coloration was not seen at all.
Similarly, the alkali test was applied in the same manner as in
Example 16, but the vegetable seed milk was only colored a very pale
yellowish white.
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Example 18
To 30.0 g of the vegetable seed milk obtained in the same m3n-
ner as in Comparative example 1 was added 15.0 g of Duolite ~ S-862
resin (Sumitomo Chemical Co.), followed by stirring at
room temperature for 1 hour. The heating test was applied to the
vegetable seed milk after treatment, but coloration was not observed.
Similarly, the alkali test was applied, but coloration was little
observed.
Example 19
Treatment was carried out in the same manner as in Example
18 except that the amounts of the vegetable seed milk and Duolite
S-862 resin were 117.5 g and 20.0 g, respectively. The heating
test was applied to the vegetable seed milk after treatment, but
coloration was not observed at all. Similarly, the alkali test
was applied, but coloration was little observed.
Table 2
- Adsorbing Resin Treatment ¦Chlorogenlc Percent
, resin (g) liquor(g) acid concen- removal of
tration after chlorogenic
,~ _ treatment(%) acid (%)
Duolite ~ S-861 5 10.0 0.012 82
Duolite ~ S-862 5 12.4 0.002 98
Duolite ~ S-865 5 11.9 0.006 94
Example 20
. ,~. .
To 3.308 g of the sunflower seed milk obtained in the same
~- manner as in Example 1 (except that only heat-pasteurization was not
~L2;~96~
-
applied) was added 773 g of Duolite ~ S-861, and the mixture was
kept at room temperature for 15 minutes with stirring. Thereafter,
Duolite ~ S-861 was removed by filtration to recover 37233 g of the
sunflower seed milk. While the chlorogenic acid content of the
sunflower seed milk before the removal of chlorogenic acid with
Duolite ~ S-861 was 0.13%, that of the sunflower seed milk after
the removal of chlorogenic acid was 0.02%. The chlorogenic acid
content was obtained by adding ethanol and lN aqueous acetic acid
solution to the sunflower seed milk, centrifuging the mixture and
measuring the UV absorption spectrum at 326 nm of the resulting
supernatant.
Brief Explanation of the Drawing :
` Fig. 1 graphically shows a change in the concentration of
the residual chlorogenic acid against time on the dialysis of the
!. .~.
model substance of sunflower seed milk in Test exa~ple 2.
Ordinate shows khe concentration of residual chlorogenic
acid (%), and abscissa shows the dialysis time (hour).
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