Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components
Based on our recent finding that the “kokumi” taste components, γ-glutamyl-tyrosine, γ-glutamyl-phenylalanine, raffinose, and stachyose, are present in soybean seeds, we aimed to understand whether thermal treatment of soybean seeds can enhance the “kokumi” taste in soymilk or not. Heating was carri...
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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018, Vol.24(6), pp.1111-1119 |
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| container_title | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
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| creator | Shibata, Masayuki Hirotsuka, Motohiko Mizutani, Yukiko Takahashi, Haruya Kawada, Teruo Matsumiya, Kentaro Hayashi, Yukako Matsumura, Yasuki |
| description | Based on our recent finding that the “kokumi” taste components, γ-glutamyl-tyrosine, γ-glutamyl-phenylalanine, raffinose, and stachyose, are present in soybean seeds, we aimed to understand whether thermal treatment of soybean seeds can enhance the “kokumi” taste in soymilk or not. Heating was carried out prior to the grinding step in the soymilk production process. The extraction efficiency of the “kokumi” taste components changed with the type of thermal treatment. Autoclave and microwave heating of soybean seeds before grinding caused a high extraction efficiency of “kokumi” taste components compared to unheated and dry heat heating. Traditional methods, such as the thermal treatment at 90°C during grinding, also increased the “kokumi” taste components, but the efficiency and nitrogen yield were low compared to the thermal treatment before grinding. Enhanced extraction of “kokumi” taste components may be originated from the disruption of cell walls of soybean seeds induced by thermal treatment, and the degree of cell damage was closely related with the extraction efficiency of the “kokumi” taste components. Thus, instead of the traditional processes, the thermal treatment before grinding can contribute to the production of soymilk with greater “kokumi” taste components. |
| doi_str_mv | 10.3136/fstr.24.1111 |
| format | Article |
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Heating was carried out prior to the grinding step in the soymilk production process. The extraction efficiency of the “kokumi” taste components changed with the type of thermal treatment. Autoclave and microwave heating of soybean seeds before grinding caused a high extraction efficiency of “kokumi” taste components compared to unheated and dry heat heating. Traditional methods, such as the thermal treatment at 90°C during grinding, also increased the “kokumi” taste components, but the efficiency and nitrogen yield were low compared to the thermal treatment before grinding. Enhanced extraction of “kokumi” taste components may be originated from the disruption of cell walls of soybean seeds induced by thermal treatment, and the degree of cell damage was closely related with the extraction efficiency of the “kokumi” taste components. Thus, instead of the traditional processes, the thermal treatment before grinding can contribute to the production of soymilk with greater “kokumi” taste components.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.24.1111</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>Autoclaving ; Cell walls ; Disruption ; Dry heat ; Efficiency ; Grinding ; Heat treatment ; Heating ; oligosaccharides ; Phenylalanine ; Raffinose ; Seeds ; Soya bean milk ; soybean ; Soybean milk ; Soybeans ; Stachyose ; Taste ; Tyrosine ; γ-glutamyl peptides ; “kokumi” taste</subject><ispartof>Food Science and Technology Research, 2018, Vol.24(6), pp.1111-1119</ispartof><rights>2018 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2018</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c436t-5b29ba19896bd1beea9143d2e76767ab616f8c688a8b738481c47a584129473d3</citedby><cites>FETCH-LOGICAL-c436t-5b29ba19896bd1beea9143d2e76767ab616f8c688a8b738481c47a584129473d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4022,27922,27923,27924</link.rule.ids></links><search><creatorcontrib>Shibata, Masayuki</creatorcontrib><creatorcontrib>Hirotsuka, Motohiko</creatorcontrib><creatorcontrib>Mizutani, Yukiko</creatorcontrib><creatorcontrib>Takahashi, Haruya</creatorcontrib><creatorcontrib>Kawada, Teruo</creatorcontrib><creatorcontrib>Matsumiya, Kentaro</creatorcontrib><creatorcontrib>Hayashi, Yukako</creatorcontrib><creatorcontrib>Matsumura, Yasuki</creatorcontrib><creatorcontrib>Laboratory of 'Fuji Oil' Soybean Renaissance</creatorcontrib><creatorcontrib>Laboratory of Quality Analysis and Assessment</creatorcontrib><creatorcontrib>Research Institute for Creating the Future</creatorcontrib><creatorcontrib>Kyoto University</creatorcontrib><creatorcontrib>Fuji Oil Holdings Inc</creatorcontrib><creatorcontrib>Laboratory of Molecular Function of Food</creatorcontrib><creatorcontrib>Graduate School of Agriculture</creatorcontrib><title>Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components</title><title>FOOD SCIENCE AND TECHNOLOGY RESEARCH</title><addtitle>Food Science and Technology Research</addtitle><description>Based on our recent finding that the “kokumi” taste components, γ-glutamyl-tyrosine, γ-glutamyl-phenylalanine, raffinose, and stachyose, are present in soybean seeds, we aimed to understand whether thermal treatment of soybean seeds can enhance the “kokumi” taste in soymilk or not. Heating was carried out prior to the grinding step in the soymilk production process. The extraction efficiency of the “kokumi” taste components changed with the type of thermal treatment. Autoclave and microwave heating of soybean seeds before grinding caused a high extraction efficiency of “kokumi” taste components compared to unheated and dry heat heating. Traditional methods, such as the thermal treatment at 90°C during grinding, also increased the “kokumi” taste components, but the efficiency and nitrogen yield were low compared to the thermal treatment before grinding. Enhanced extraction of “kokumi” taste components may be originated from the disruption of cell walls of soybean seeds induced by thermal treatment, and the degree of cell damage was closely related with the extraction efficiency of the “kokumi” taste components. Thus, instead of the traditional processes, the thermal treatment before grinding can contribute to the production of soymilk with greater “kokumi” taste components.</description><subject>Autoclaving</subject><subject>Cell walls</subject><subject>Disruption</subject><subject>Dry heat</subject><subject>Efficiency</subject><subject>Grinding</subject><subject>Heat treatment</subject><subject>Heating</subject><subject>oligosaccharides</subject><subject>Phenylalanine</subject><subject>Raffinose</subject><subject>Seeds</subject><subject>Soya bean milk</subject><subject>soybean</subject><subject>Soybean milk</subject><subject>Soybeans</subject><subject>Stachyose</subject><subject>Taste</subject><subject>Tyrosine</subject><subject>γ-glutamyl peptides</subject><subject>“kokumi” taste</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNpFkN9uFCEYxSdGE2v1zgcg8dZZhz_DwJUxm7U2NjGm6zVhmG-6bAdYgTXuXV_AN9CX65PIdOsKCZyE33dOOFX1GjcLiil_N6YcF4QtcFlPqjMsBK6pFOxp0ZSxmvOGP69epLRtGtxKQc6qX-sNRKcntI6gswOfURjRdTj0oD26BhgSMkVdul0MPwDlDaCvez3ZfHgEnZ1uUX9AK7_R3lh_88CsfuaoTbbBo9U4WmPBm4eJ-7vfn8Pt3tn7uz9orVMGtAxuF3yJTi-rZ6OeErx6vM-rbx9X6-Wn-urLxeXyw1VtGOW5bnsie42lkLwfcA-gJWZ0INDxsnXPMR-F4UJo0XdUMIEN63QrGCaSdXSg59Wbo2_51Pc9pKy2YR99iVSEUIJb0nZtod4eKRNDShFGtYvW6XhQuFFz4WouXBGm5sILfnHEHQzW6Cn4yXr47zw6NoYwlIgGC9U0hDVczXKeng9JJW6FpMXp_dFpm7K-gVOsjtmaCU6x_F_26cVsdFTg6V9Ju6RN</recordid><startdate>2018</startdate><enddate>2018</enddate><creator>Shibata, Masayuki</creator><creator>Hirotsuka, Motohiko</creator><creator>Mizutani, Yukiko</creator><creator>Takahashi, Haruya</creator><creator>Kawada, Teruo</creator><creator>Matsumiya, Kentaro</creator><creator>Hayashi, Yukako</creator><creator>Matsumura, Yasuki</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2018</creationdate><title>Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components</title><author>Shibata, Masayuki ; Hirotsuka, Motohiko ; Mizutani, Yukiko ; Takahashi, Haruya ; Kawada, Teruo ; Matsumiya, Kentaro ; Hayashi, Yukako ; Matsumura, Yasuki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c436t-5b29ba19896bd1beea9143d2e76767ab616f8c688a8b738481c47a584129473d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Autoclaving</topic><topic>Cell walls</topic><topic>Disruption</topic><topic>Dry heat</topic><topic>Efficiency</topic><topic>Grinding</topic><topic>Heat treatment</topic><topic>Heating</topic><topic>oligosaccharides</topic><topic>Phenylalanine</topic><topic>Raffinose</topic><topic>Seeds</topic><topic>Soya bean milk</topic><topic>soybean</topic><topic>Soybean milk</topic><topic>Soybeans</topic><topic>Stachyose</topic><topic>Taste</topic><topic>Tyrosine</topic><topic>γ-glutamyl peptides</topic><topic>“kokumi” taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shibata, Masayuki</creatorcontrib><creatorcontrib>Hirotsuka, Motohiko</creatorcontrib><creatorcontrib>Mizutani, Yukiko</creatorcontrib><creatorcontrib>Takahashi, Haruya</creatorcontrib><creatorcontrib>Kawada, Teruo</creatorcontrib><creatorcontrib>Matsumiya, Kentaro</creatorcontrib><creatorcontrib>Hayashi, Yukako</creatorcontrib><creatorcontrib>Matsumura, Yasuki</creatorcontrib><creatorcontrib>Laboratory of 'Fuji Oil' Soybean Renaissance</creatorcontrib><creatorcontrib>Laboratory of Quality Analysis and Assessment</creatorcontrib><creatorcontrib>Research Institute for Creating the Future</creatorcontrib><creatorcontrib>Kyoto University</creatorcontrib><creatorcontrib>Fuji Oil Holdings Inc</creatorcontrib><creatorcontrib>Laboratory of Molecular Function of Food</creatorcontrib><creatorcontrib>Graduate School of Agriculture</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shibata, Masayuki</au><au>Hirotsuka, Motohiko</au><au>Mizutani, Yukiko</au><au>Takahashi, Haruya</au><au>Kawada, Teruo</au><au>Matsumiya, Kentaro</au><au>Hayashi, Yukako</au><au>Matsumura, Yasuki</au><aucorp>Laboratory of 'Fuji Oil' Soybean Renaissance</aucorp><aucorp>Laboratory of Quality Analysis and Assessment</aucorp><aucorp>Research Institute for Creating the Future</aucorp><aucorp>Kyoto University</aucorp><aucorp>Fuji Oil Holdings Inc</aucorp><aucorp>Laboratory of Molecular Function of Food</aucorp><aucorp>Graduate School of Agriculture</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components</atitle><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2018</date><risdate>2018</risdate><volume>24</volume><issue>6</issue><spage>1111</spage><epage>1119</epage><pages>1111-1119</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>Based on our recent finding that the “kokumi” taste components, γ-glutamyl-tyrosine, γ-glutamyl-phenylalanine, raffinose, and stachyose, are present in soybean seeds, we aimed to understand whether thermal treatment of soybean seeds can enhance the “kokumi” taste in soymilk or not. Heating was carried out prior to the grinding step in the soymilk production process. The extraction efficiency of the “kokumi” taste components changed with the type of thermal treatment. Autoclave and microwave heating of soybean seeds before grinding caused a high extraction efficiency of “kokumi” taste components compared to unheated and dry heat heating. Traditional methods, such as the thermal treatment at 90°C during grinding, also increased the “kokumi” taste components, but the efficiency and nitrogen yield were low compared to the thermal treatment before grinding. Enhanced extraction of “kokumi” taste components may be originated from the disruption of cell walls of soybean seeds induced by thermal treatment, and the degree of cell damage was closely related with the extraction efficiency of the “kokumi” taste components. Thus, instead of the traditional processes, the thermal treatment before grinding can contribute to the production of soymilk with greater “kokumi” taste components.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.24.1111</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Food Science and Technology Research, 2018, Vol.24(6), pp.1111-1119 |
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| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | Autoclaving Cell walls Disruption Dry heat Efficiency Grinding Heat treatment Heating oligosaccharides Phenylalanine Raffinose Seeds Soya bean milk soybean Soybean milk Soybeans Stachyose Taste Tyrosine γ-glutamyl peptides “kokumi” taste |
| title | Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components |
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