JP2003116502A - Method for producing fermented vegetable lactic acid beverage and sweetener used for non-alcohol beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a fermented vegetable lactic acid beverage, having distinct flavor and excellent health effect, and to provide a sweetener comprising a malted-rice saccharized solution and used for non- alcohol beverages. SOLUTION: The method for producing a fermented vegetable lactic acid beverage comprises the following process: producing sake malted-rice having a high antioxidation ability and containing health substances by a common method for producing malted rice using steamed rice as raw material through inoculating aspergillus, preparing the malted-rice saccharized solution highly containing sugar content, adding soy protein to the solution so as to be increased in protein content followed by sterilizing the solution, and inoculating lactobacillus to the sterilized solution to ferment it.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention uses steamed rice that has been steamed and cooled as a raw material, prepares sake koji by a general koji-making method using koji mold, and adjusts it to a koji saccharified solution having a high sugar content, A vegetable fermented lactic acid beverage is produced by mixing with soybean protein, sterilizing, inoculating lactic acid bacteria and fermenting. The present invention also relates to the use of the koji saccharified solution as a sweetener for non-alcoholic beverages.

[0002]

[Prior Art] Amazake and muddy liquor are traditional health drinks in Asian countries (China, Japan, South Korea, etc.) that eat rice mainly as a staple food, and the nutrients necessary for the human body such as oligosaccharides, amino acids, unsaturated fatty acids and vitamins. In addition to containing, it also contains a special health ingredient produced by koji mold. on the other hand,
Lactic acid-fermented milk is a gastrointestinal health drink that is always consumed in Western countries where livestock farming is developing. In addition, a product obtained by breeding mold fungus in a grain is called koji, and examples of the raw materials for koji include rice, wheat, beans, and soybean, and rice koji, barley koji, bean koji, and soy malt, respectively. Further, the sake koji, the miso koji, and the soy sauce koji can be classified according to their use, and the koji can be classified into granular koji and powdered koji according to their shapes.

The fungi commonly used in the food field are commonly used in the brewing industry, for example, and Aspergillus, which can secrete various enzymes, is a filamentous fungus.
netous fungi) can produce higher titers of amylase and protease. Also, sake, miso, soy sauce, Aspergillus oryzae, which is an important mold fungus in the brewing of amazake, etc., can generate amylase and protease with strong activity, and other enzymes such as lipase, invertase, cellulase, Trypsin, inulase, oxidase can also be produced. When brewing miso and soy sauce with Aspergillus oryzae, a strain that has an enzyme that has many spores and can strongly decompose protein is used, and when brewing sake, there are few spores and a highly active saccharifying enzyme. Is used. Rhizopus, which is involved in the brewing of sake, can decompose proteins and starch, but its decomposition power is slightly weaker than that of Aspergillus oryzae, but it can secrete pectase, and also lactate and trans-butylene dichloride. It is also possible to generate an acid. Furthermore, Monascus, which has a bright red or purple colony, is used for the production of red rice wine (including red rouge (a type of sake made in Taiwan)) and red tofu milk. Monascus purpureus (Monascus purpureus) and Monascus anka (Monascus anka), which are the most representative of these, are Chinese red rice (Chinese).
It is used for the production of red rice).

In addition, Messina et al., 1994 (Messi
na, MJ, Persky, V., Setchell, KDR, and Barnes,
S., Nutr. Cancer 21: 113-131) found that the prevalence of breast cancer, colon cancer, and prostate cancer in Americans and British was four times higher than that in Chinese and Japanese. Also, Shinichi Tsuzaki's 1997 soy isoflavone
On the anti-tumor effect of humans on the human body (New Food Industry 40
(4): 59-64), Westerners (Canadian, American,
It was discovered that the prevalence of breast cancer and prostate cancer among British, French, and Germans was more than three times that of Orientals (Japanese and Hong Kong). In all of the above studies, the decline in cancer morbidity was found to be closely related to the intake of soy foods, as the cause of this isoflavone in soybeans helps prevent cancer in the human body, leading to osteoporosis and cardiovascular disease. Disease prevention,
It was also estimated that it was effective in reducing menopausal disorders. Furthermore, research by Sirtori et al. In 1995 (Sitori, C., Lo
vati, M., Manzoni, C., Monetti, M., and Pazzuccone,
F., J.Nutr.125: 598-605), ingesting 47 g of soybean protein daily results in low density lipoprotein (LDL) in the blood.
It has been discovered that the content of glyceryl triacid ester and the content of glyceryl triacid are reduced, and that soybean has various physiological functions such as isoflavone, lecithin, and polyunsaturated fatty acids. Other publications include Aspergillus spp.
illus) is capable of producing a peptide having the effects of reducing blood fat, lowering blood pressure and lowering blood glucose (Satoshi Imasu, 199)
9 years, Japan Brewing Association magazine 94: 201-207, 275-
280), and the Monascus genus is capable of producing an antioxidant and a cholesterol lowering substance (Hayashi Sanho, 1999).
Year, Red mold-21st century strange health goods, Tenryu Publishing Co., Ltd., in the genus Rhizopus is an antioxidant and vitamin B1.
Which can produce 2 (Shei, IC et al., 2000, Food Sci.
Agri.Chem.2 (1): 35-40) was confirmed.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides a food fermentation technique commonly used by Orientals and Westerners in combination with
We are researching to develop a fermented lactic acid beverage with unique flavor and multiple health benefits.

[0006]

In order to solve the above problems, the present invention comprises the steps of producing a koji saccharified solution having a sugar content of 15 to 30 ° Brix by using koji mold (mold for brewing sake). The koji saccharified solution has a step of mixing the koji saccharified solution with soybean protein and sterilizing it, and a step of adding lactic acid bacteria to ferment the mixture, and further having a sugar content of 5 to 20 ° Brix with respect to the product obtained after the fermentation. A process for producing a fermented lactic acid beverage of vegetable origin, which comprises a step of selectively adding an oligosaccharide, an organic acid, a food stabilizer and a flavor to further adjust the flavor. . Further, in order to solve the above-mentioned problems, the present invention is used for a non-alcoholic beverage characterized by being prepared with a koji saccharified solution having a sugar content of 15 to 30 ° Brix produced by koji mold. Provide sweetener.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The vegetable lactic acid beverage obtained by the brewing method of the present invention includes health ingredients (for example, antioxidant ingredients, cholesterol lowering ingredients, blood pressure lowering ingredients, blood fat reducing ingredients) due to koji mold, and soybeans. By isoflavones
ne) and other substances that provide health benefits to the human body are included, but animal fat is not included at all. In addition, the plant lactic acid beverage brewed by the present invention contains oligosaccharides derived from live lactic acid bacteria and koji juice, and can ingest lactic acid bacteria orally, and promotes the activity of the intestinal tract, The dual effect of promoting microbial growth can be achieved.

In the present invention, the continuous fermentation of lactic acid is ensured by using a saccharified solution prepared by preparing various types of sake koji as a carbon source and other nutrient sources necessary for the growth and fermentation of lactic acid bacteria. Is characterized. Any edible fungus capable of producing amylase and protease and having a good flavor can be applied during the saccharification process in the brewing process of the present invention, and is mainly used in the countries of China, Japan and Korea. Rhizopus genus of koji mold,
Aspergillus and Monascus (M
onascus). Since any of the above-mentioned different fungal species in the genus Fungi have similar saccharification activities, it is naturally possible to select and use them properly according to the required flavor.

The present invention is intended to increase the protein content of a product by using soybean protein, and the method for obtaining the soybean protein is not particularly limited, but the fermented mash should contain sufficient protein. You can use soy milk as it is (however, in this case, the protein concentration may be slightly lower). Specifically, 1. A method for obtaining a separated soybean protein (Isolated Soybean Protein, ISP) by extracting saccharides of defatted meal in soybean protein with water, precipitating and drying the protein;
2. A method of obtaining soybean powder by crushing defatted meal and granulating it; 3. A method of extracting concentrated saccharides of defatted meal with water and then drying it to obtain concentrated protein; 4. A carbohydrate of defatted meal And the like are extracted with alcohol, and then the alcohol is removed to obtain a concentrated protein. Further, the isoelectric point of the soybean protein is close to that of milk casein, and when it is fermented with lactic acid, it is in an aggregated state.

The use of a separable soybean protein produced by extracting from defatted lees with water or alcohol as a source of soybean protein and separating the soybean protein can increase the soybean protein content and allow the protein to be treated without treatment. It is also possible to prevent the generation of odor and astringency of beans when used as is.

In addition, it is generally necessary to add syrup of sucrose or fructose during the yogurt preparation process.
In the present invention, a koji saccharification solution having a sugar content of 30 ° Brix or more is used.

[0012] The koji saccharification liquid produced by the sake koji of the present invention contains oligosaccharides, peptides and other health ingredients effective for the human body, and the koji saccharification liquid is a kind of sake koji to be selected (peka ( various flavors are imparted by peka), rice koji or anchor). Therefore, the present invention succeeded in adding the koji saccharified solution for sake brewing to a non-alcoholic drink as a sweetener for the first time.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a fermented lactic acid bacterium of the present invention will be described in detail below.

(1) Preparation of sake malt On steamed rice that has been left to cool and steam, Rhizopus oryzae (Rh
izopus oryzae), Aspergis oryzae
llus oryzae) or Monascus ank
Inoculate an appropriate amount of edible koji molds such as a) (10 against fresh rice)
It is preferable to inoculate so that the amount is up to 20% by weight)
Then, the koji of sake is produced by the general koji-making method of amazake (or muddy sake). Also, when using Aspergillus oryzae in the above-mentioned sake koji manufacturing process, considering that it has a strong malt smell to Aspergillus oryzae, the koji-making method of ginjo-koji (manufactured under the conditions of dry and high temperature) ) Should be adopted to produce saccharified sake malt with a weak odor. (2) Production of saccharified liquid of koji And, the obtained koji of malt is mixed with water and heated for a predetermined time to saccharify, and solid-liquid separation is performed to obtain a high sugar content (sugar content of 15 to 30).
A koji saccharification solution containing ° Brix) is produced. Although the heating temperature and heating time in the saccharification process can be freely selected,
It is preferable to perform saccharification at 12 ° C. for 12 to 24 hours, but it is also possible to proceed saccharification at a temperature of 50 ° C. or higher for 2 to 6 hours in consideration of the saccharification ability of sake koji and the required sugar content. (3) Preparation of lactic acid fermentation mash After that, the koji saccharified solution having a sugar content of 15 to 30 ° Brix is mixed with preferably 5 to 10% by weight of soybean protein, and then sterilized to destroy proteolytic enzymes in the koji. Provide for growth and fermentation of lactic acid bacteria. The amount of soybean protein added was 1. The content of protein in 100 g of the koji saccharified solution containing soybean protein was 1.
It is preferable to add 5 to 4.0 g, which is equal to the protein content in general yogurt. (4) Fermentation of lactic acid To the fermentation broth obtained in (3) above, a starter of a fermentative bacterial species of yogurt that is generally used (for example, a freeze-dried powder of a commercially available lactic acid bacterial species) is added, and the fermentation conditions are the bacterial species used. And the amount of inoculation. The inoculum of the lactic acid bacterium is generally 3 to 5% with respect to the total amount of the fermentation mash, but when a commercially available lactic acid bacterium is used, it is added based on the dose determined by the method of use. The lactic acid bacteria species to be added include Streptococcus thermophilias (Strepoco
ccus thermophillus) and Lactobacillus bulgaricus are preferred, for example, when they are mixed and inoculated,
The fermentation is stopped after culturing at 37-45 ° C for 4-8 hours. (5) Adjusting the flavor of the product The fermented milk obtained by the above (4) has a pH of 4.5 or less,
Since the total acid value is 0.5 to 2% by weight and the acidity is rather strong, the sugar content prepared in (2) above is 15 to 30 ° Br.
ix koji saccharification liquid is mixed (first at 5 to 10 at 80 to 90 ° C).
It is necessary to heat for a minute), or the sugar acid ratio and mouthfeel can be adjusted by adding an oligosaccharide or an organic acid. Furthermore, in order to maintain the stability of the product and to provide various flavors, various food stabilizers such as yogurt (eg CMC, pectin, etc.) and natural flavors such as strawberry, blueberry, honeydew peach, apple, etc. May be added.

[0015]

[Example 1] Fermented lactic acid beverage of pecca-soy protein (1) Method of producing pecca A lump of potato is sterilized under high pressure,
Oryzae (Rhizopus oryzae, ATCC56536) spores were inoculated and grown at a temperature of about 30 ° C. for 5 to 7 days, and the spores were used as a koji source. 1 kg after spore suspension was obtained by washing away spores with sterile water to a concentration of 1010 cells / ml or more
200 spores were inoculated into the steamed rice consisting of raw rice of No. 3 and cultured at 32 ° C. for 40 hours to produce white peculiar mycelium. (2) Manufacturing process of saccharified liquid of koji juice By mixing 2 kg of the above-mentioned peka with 3 L of water and heating at 30 ° C. for 24 hours for saccharification, solid-liquid separation is carried out to obtain a koji containing a high sugar content (20 ° Brix). A saccharified solution was obtained. (3) Manufacturing process of fermented lactic acid beverage of soybean 30 g of soybean protein (ISP) separated and treated
After adding to 0 ml, the sugar content of the koji saccharified solution was adjusted to 10 ° Brix with water, and sterilized by moist heat (or rapid sterilization) at a temperature of 105 ° C for 15 minutes, followed by lactic acid bacteria (YC-
380 (CHR.HANSEN) was inoculated and cultured at 42 ° C. for 8 hours, and 1 L of a sugar solution prepared by mixing 3 g of pectin and koji saccharified solution (20 ° Brix) was dissolved by heating and then heated at 80 ° C. After being mixed with the one heated for 5 minutes at a ratio of 1: 1, the mixture was homogenized by a high-pressure homogenizer, bottled, and refrigerated to obtain a fermented soybean beverage with a flavor like amazake.

[0016]

Example 2 Rice Koji-Soy Protein Fermented Lactic Acid Beverage (1) Manufacturing Method of Rice Koji The rice is soaked in water and sterilized under high pressure, and spores of Aspergillus oryzae (ATCC 9362) are inoculated at about 30 ° C. After growing at the temperature of 5 to 7 days, the spores are used as a koji source, and the spores are washed with sterile water so that the concentration of spores in the sterile water is 1010 cells / ml. After obtaining the spore suspension, 50 spores were inoculated into steamed rice consisting of 1 kg of raw rice and left for 45 hours in an environment of 38 ° C. and 90% relative humidity (RH). Ginjo koji, which is weak and has a high saccharification ability, was obtained. (2) Process for producing saccharified solution of koji juice A saccharified solution of koji juice is produced in the same manner as in (2) of Example 1 except that 2 kg of peka in (2) of Example 1 above is changed to 2 kg of rice koji. did. (3) Process for producing fermented lactic acid beverage of soybean Using the same production method as in (3) of Example 1 above, a fermented soybean beverage having a flavor like sake was obtained.

[0017]

[Example 3] Fermented lactic acid drink of anchor-soy protein (1) Method of producing anchor Monascus purupleas (Monascus p) per 1 kg of steamed rice
urpureus, ATCC 16358) spores
After growing for 5 days at ℃, the whole rice color becomes dark red as the koji source, then add new steamed rice so that the proportion of the koji source becomes 3% by weight and mix it uniformly. After that, water immersion treatment was performed twice in an environment of 35 ° C. and RH of 95%, and culture was performed for 6 days to obtain a bright red anchor. (2) Process for producing saccharified liquid of koji juice A saccharified liquid of koji juice was produced in the same manner as in (2) of Example 1 except that 2 kg of peka in (2) of Example 1 was changed to 2 kg of anchor. . (3) Manufacturing process of fermented lactic acid beverage of soybean Using the same manufacturing method as in (3) of Example 1 above, a fermented beverage having a natural red pigment was obtained. Further, for example, by adding strawberry essence, a red product having a beautiful strawberry taste can be produced.

[0018]

Example 4 Low-sugar juice beverage (1) Preparation of koji saccharified solution Based on the method for producing a koji saccharified solution in Examples 1, 2, and 3 described above, a koji saccharified solution having a high sugar content was prepared. (2) Concentrated juice of low sugar beverages with high sugar content koji saccharified liquid, base agents (emulsifying flavors, pigments, etc.), preservatives, water, etc.
After homogenizing with a high-pressure homogenizer, it was sterilized at high speed, bottled at a temperature of 85 ° C., sealed and cooled to obtain a product. In the above process, sterilization may be performed after bottling.

[0019]

Example 5 Production of Healthy Vinegar (1) Production of Koji Saccharified Solution Based on the method for producing a koji saccharified solution in Examples 1, 2 and 3 described above, a koji saccharified solution having a high sugar content was prepared. (2) Healthy vinegar beverage Rice vinegar with a vinegar content of 6%, 100% apple juice, and a koji saccharified solution with a high sugar content are mixed at a ratio of 2: 1: 1 to have a sugar content of 8 ° Brix or more. Adjusted to get the product.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI Theme Coat (reference) A23L 1/22 101 A23L 2/26 (72) Inventor Lin Yanfeng Taiwan Nobel Yi Yasuri 19 Yi Tiger, Taipei City Forest Street 222 ▲ Street ▼ 63 號 3 樓 F term (reference) 4B017 LC02 LC03 LE10 LG08 LG09 LK21 LL02 LP05 4B023 LC02 LC09 LE30 LG01 LK12 LK18 LL02 LP16 4B047 LB06 LB07 LB09 LF07 LG40 LG41 LG56 LG59 LP19

Claims (10)

[Claims] 1. A step of producing a koji saccharified solution having a sugar content of 15 to 30 ° Brix by using koji mold (mold for brewing sake), a step of mixing the koji saccharified solution with soybean protein and sterilization, and a lactic acid bacterium And a step of fermenting, and further, the sugar content is 5 to 20 with respect to the one after the fermentation.
° Brix koji saccharified solution, oligosaccharides, organic acids, food stabilizers and flavors are selectively added, the step of adjusting the flavor further, Production method. 2. The koji mold is Aspergillus spp.
illus), the genus Rhizopus, or the genus Monascus. 1. The method for producing a fermented lactic acid beverage according to claim 1, wherein 3. The Aspergillus koji mold is Aspergillus oryzae, and the Rhizopus koji mold is Rhizopus oryzae, and the Monascus genus (Mon).
ascus) is a Monascus pu
rpureus), The manufacturing method of the vegetable fermented lactic acid drink of Claim 2 characterized by the above-mentioned. 4. The koji saccharification solution is produced by inoculating steamed rice with malt and then manufacturing the malt, and then mixing the malt with water and heating at 30 ° C. for 12 to 24 hours, or at 50 ° C. or higher. 2 to
It manufactures by performing solid-liquid separation after saccharifying for 6 hours, The manufacturing method of the vegetable fermented lactic acid beverage of Claim 1 characterized by the above-mentioned. 5. Fermentation with the lactic acid bacterium comprises 2% to 4% of Streptococcus thermophilias (Strepococcus).
thermophillus) or Lactobacillus bulgaricus at 37-45 ° C for 4-8
The method for producing a fermented vegetable lactic acid beverage according to claim 1, which comprises culturing for a time. 6. The soybean protein is one kind selected from separated soybean protein, defatted soybean powder and concentrated soybean protein, and the addition amount thereof is 5 to 10% by weight. 1. The method for producing the fermented lactic acid beverage according to 1. 7. A sugar content of 15 to 30 ° produced by koji mold.
A sweetener used for non-alcoholic beverages, characterized by being prepared with Brix malted liquid. 8. The mold is a genus of Aspergillus (Asperg).
illus), Rhizopus or Monascus, and the sweetener according to claim 7. 9. The Aspergillus koji mold is Aspergillus oryzae, and the Rhizopus koji mold is Rhizopus oryzae, and the Monascus genus (Mon).
ascus) is a Monascus pu
rpureus), The sweetener according to claim 8. 10. The sweetener according to claim 7, which is used for producing a juice drink or a healthy vinegar drink having a low sugar content.