JP2003159020A - Method for producing fermented product of bean whole flour - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fermented product of bean whole flour which is smooth on to the tongue and the throat and has good flavor and high nutritive value. <P>SOLUTION: This new method for producing fermented product of bean whole flour comprises (1) a primary suspension preparing step for preparing a primary suspension of bean whole flour prepared from beans, (2) a stabilized suspension preparing step for preparing a stabilized suspension by treating the primary suspension with a homogenizer and (3) a fermentation step for adding saccharide to the stabilized suspension together with Lactobacillus starter to ferment the suspension. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a novel fermented product using beans as a raw material. Here, "bean whole grain flour" refers to a pulverized product obtained by removing the outer skin (hull) of beans. Miscellaneous bacteria are usually attached to the outer skin, and when crushed, it causes graininess.

[0002]

BACKGROUND ART Conventionally, most fermented products using beans as raw materials have been mediated by soy milk, which is the raw material for tofu. For example, there are the following known publications.

Japanese Unexamined Patent Publication No. 5-184320, "Method of Fermenting Soymilk" Soymilk is fermented with a mixed bacterial strain containing at least two types of lactic acid-producing strains, so that soymilk with a blue-smelling taste and an unpleasant odor and a color tone is solved. Fermentation method.

Japanese Unexamined Patent Publication No. 10-201415 "Lactic acid-fermented soybean milk and a method for producing the same" A method for producing fermented soybean milk using lactic acid bacteria for the purpose of effectively improving the undesirable flavor of soymilk.

JP-A-10-201416 "Lactic acid-fermented soymilk and its production method" In the above-mentioned method for producing fermented soymilk, instead of lactic acid bacteria, Bifidobacterium, L. Acidophilus, S. A method for producing fermented soy milk, which uses two or more of thermophilus and the like.

JP-A-2000-93083 "Method for producing lactic acid-fermented soy milk" A lactic acid fermented soy milk characterized by lactic acid fermentation using soy milk heated and homogenized at 70 to 150 ° C for 1 to 10 minutes.

Japanese Patent Application Laid-Open No. 2001-104 "Production method of dairy products made from soymilk using natto and natto bacteria" Sugars such as sugar, glucose and fructose are added to soymilk, and natto bacteria or completed natto are added to the soybean milk to intermittently Or, by repeating continuous stirring, dehydration treatment is performed at the stage when the soy milk has finished coagulating. After solid-liquid separation, the water content is adjusted as necessary to make dairy products using soy milk as a basic raw material.

JP-A-10-210947 "Lactic acid bacteria-containing tofu, soymilk containing lactic acid bacteria and fermented soymilk and a method for producing them" In the method for producing tofu, one or more kinds selected from beans, cereals and potatoes Utilizing the residue, an aqueous suspension or a supernatant liquid of seed mother, which has been fermented at low temperature by adding mugwort powder, lactic acid bacteria and yeast, is added in the process of producing tofu or soymilk. The soymilk fermented product is a method of producing by further fermenting soymilk containing lactic acid bacteria.

Japanese Patent Application Laid-Open No. 2001-120180 “Bifidobacteria-Containing Soymilk Fermented Food” A bifidobacteria-containing food obtained by fermenting a soybean milk medium with Bifidobacterium catenulatum species and pseudocatenulatum species.

As far as we know, there is no fermented product fermented from a dispersion of whole bean flour.

The reason for this is that when a fermented product is used, if the okara component (mainly fiber) remains, it is difficult to obtain a product with a smooth texture and smooth throat, and when a fermented product is used, the beaniness remains and the flavor is improved. It was said that there was a problem.

[0012] However, although okara contains not only dietary fiber but also a large amount of other mineral components, part of it is processed into food, but most of it is used as livestock feed or discarded because of its flavor and the like. is the current situation.

[0013]

DISCLOSURE OF THE INVENTION The inventors of the present invention have made diligent efforts to develop a method for directly producing a fermented product from the viewpoint of reducing the number of manufacturing steps and effectively using a bean component. If a stabilized suspension prepared by homogenizing a suspension is used instead of soymilk, it is found that the texture and throat are good, and the flavor when fermented is also good, and the following composition Has come up with a method for producing a fermented product.

A primary suspension preparation step for preparing a primary suspension of whole bean flour prepared from beans, a stabilizing suspension for treating the primary suspension with a homogenizer to prepare a stabilized suspension. Suspension liquid preparation step, and a fermentation step of fermenting the stabilized suspension by adding saccharides together with a lactic acid bacterium starter,
It is characterized by including.

By using whole bean flour, a fermented product that can effectively utilize useful components of beans (particularly soybeans) without the need of the step of "→ boiler pot → squeezing" as in the soymilk manufacturing step (see FIG. 1) It becomes possible to manufacture. That is, in the squeezing step of obtaining squeezed juice (soy milk), most of useful components (nutrition components) are transferred to okara.

In the above structure, the concentration of whole bean flour in the primary suspension is usually 25 mass% or less,
When the primary suspension is treated with a homogenizer, it is easy to prepare a stabilized suspension having a high degree of homogenization (stability).

Further, the sugar is glucose or lactose, and the sugar concentration at that time is 0.5 to
When it is 15% by mass, the fermentability becomes good.

The homogeneous pressure at that time is usually 1
The pressure is 50 kgf / cm ² (14.7 MPa) or more. The higher the homogenizing pressure, or the more times it is repeated, the easier it is to prepare a stabilized suspension having a high degree of homogenization (stability).

Usually, soybeans are used as the beans.

[0020]

Specific Structure of the Invention A specific structure of the present invention will be described below. In the following description, “%” means “mass%” unless otherwise specified.

Preliminarily, it is a method for producing a fermented product using beans as a raw material. Here, as the beans, "soybean" is usually used, but "beans, kidney beans, peas, cowpeas, broad beans" and the like are also included.

The whole bean flour is usually produced as shown in FIG. Here, the germ is removed together with the outer thin skin (hull), because the germ is rich in isoflavone, and separating it alone as a raw material such as a nutritional supplement (supplement) increases the commercial value (added value). Is. From the texture's point of view, it is only necessary to remove the hull. In addition, raw material soybean 6
From 0 kg, about 59 to 59.8 kg of whole grain flour can be obtained. Also, as the whole bean flour, the average particle size is usually 10 to 50 μm.
Commercially available products can be used. For example, those manufactured and sold under the trade name of “Gold”, “Platinum”, “Silver” and the like from Bean Food Co., Ltd. can be preferably used.

Next, the whole bean flour is thawed with water to obtain a slurry state (primary suspension). At this time, the concentration of whole bean flour (dry basis) is 25% or less, preferably 8 to 15%
And If the concentration is too high, it is difficult to emulsify by physical force.

Here, the water may be room temperature, but hot water at 40 to 60 ° C. may be used as water for facilitating slurry formation. If hot water is used too much, nutrients may escape.

For example, this slurrying is carried out by using a powder raw material dissolving tank used for ordinary beverages and rotating the dissolving stirring blade at a rotation speed of 40 to 60 rpm.

Next, the above primary suspension (slurry) is homogenized (homogenizer or homogenizer: homogenize).
Prepare a stabilized suspension by treatment with r).

The term "homogenizer" as used herein means "a device for producing a stable suspension by applying a strong mechanical action to a solid-liquid or liquid-liquid two-phase system such as paint or milk."("New Edition Chemical Engineering Dictionary" edited by the Chemical Engineering Society (May 49, 1974)
0 days) from Maruzen). As a homogenizer, "a fluid is caused to flow in a high pressure through a narrow gap and a strong shearing force that acts at that time is used", a so-called "homogenizer" and "a high-speed rotating blade impacts and a shearing action by a vortex" are used. A so-called "stirred homogenizer (homomixer)" is typical, but one used as another homogenizer (homogenizer), for example, "centrifugal homogenizer (colloid mill)", "ultrasonic homogenizer ( It is also possible to use a so-called “sonication machine”), a “wet vibrating ball mill” and a “vacuum emulsifying device”. As a (high pressure type) homogenizer, "High pressure homogenizer H120-AA1 type" manufactured by Sanwa Machinery Co., Ltd., and as a stirring type homogenizer, "Clearmix batch continuous system tem SLM-37S" manufactured by M Technique Co., Ltd. Etc. can be mentioned.

The operating conditions (homogeneous pressure) at that time are usually 150 kgf / cm ² (14.7 MPa) or more, preferably 500 kgf / cm ² (49.0 MPa) or more, more preferably 700 kgf / cm ² (68.6 MPa).
a) or more. The upper limit of the homogeneous pressure is usually 1000 kgf / cm ² (98.0 MPa) due to mechanical capacity.
The higher the homogenizing pressure, the easier it is to prepare a stabilized suspension having a high degree of homogenization (stability). As a result, it is easy to obtain a smooth suspension that has a smooth texture and feels good in the throat, and is also easy to obtain a highly fermentable stabilized suspension.

Next, saccharides are added to the stabilized suspension of whole bean flour together with a lactic acid bacterium starter for fermentation. By adding saccharides, fermentability is good when using a lactic acid bacterium starter used for ordinary fermented products such as milk, and even with whole bean flour, a smooth and flavored whole bean fermented product with good flavor Can be prepared.

The lactic acid bacterium starter used at this time is not particularly limited as long as metabolites and the like are not harmful to the human body. For example, lactic acid bacterium beverages such as Lactobacillus casei, Streptococcus thermophilus, Lactobacillus helveticus and fermented milk. You can list those used in.

The saccharides can be arbitrarily selected from monosaccharides, disaccharides, etc., and particularly glucose (glucose)
Alternatively, addition of lactose (lactose) has a large effect of promoting fermentability, which is desirable. The amount of glucose or lactose added is usually 0.5 to 15%, preferably 2 to 8%, more preferably 3 to 6%. And, the content rate of whole bean flour in the stabilized suspension after adding sugar is 25
% Or less, preferably 12 to 20%.

Fermentation conditions at this time are those according to the production of general lactic acid bacteria beverages and fermented milk, usually 37 to 42 ° C,
4 to 80 h.

The fermented whole bean flour product thus produced has a lactic acid content of 0.60 to 2.0% after fermentation, which depends on the composition of the culture medium and its blending amount, as will be shown in the examples below.
It can be used for lactic acid bacteria drinks or yogurt-like beverages.

For example, it can be applied to lactic acid bacteria beverages, soft drinks, desserts, etc. through the steps shown in FIGS.

Tables 1 and 2 show examples of the compounding recipes of the plain type (mainly for soft drinks) and the fruit type (mainly for desserts).

In the above description, a fermented product has been described as an example. However, the stabilized suspension used in the present invention has good texture and throat as it is, so that it is not fermented and beans such as soft drinks and desserts are used. It can be used as a raw material for whole grain food and drink.

[0037]

[Table 1]

[0038]

[Table 2]

[0039]

[Test Example] Next, a test example conducted to confirm the effect of the present invention will be described.

Commercially available whole bean flour ("Gold" manufactured by Mameshoku Co., Ltd. (main particle size distribution: 10 to 50 μm)) was stirred in water (dissolution tank manufactured by Shikoku Kakoki Co., Ltd., 40 to 60 rpm) so as to be 12%. A primary suspension (slurry) was prepared by dispersion.

The primary suspension was homogenized using a homogenizer ("High-pressure homogenizer H120-AA1 type" manufactured by Sanwa Machinery Co., Ltd.) under the conditions of a homogenous pressure of 200/500/700 kgf / cm ² . A stabilized suspension was prepared.

With respect to each of the stabilized suspensions, the following five-stage evaluation judgment was performed for the evaluation of flavor and throat by a panel test (panelists: 5 people).

[0043] The results are shown in Table 3, and it can be seen that the higher the homogenous pressure, the smoother the taste and the better the flavor. The average particle size at this time was 10 μm to 20 μm or less.

[0044]

[Table 3]

Using a stabilized suspension of whole bean flour thus prepared (homogeneous pressure: 200 kgf / cm ² ), Tables 4 to
6 was fermented under the indicated culture conditions using the starter and the culture medium of the respective formulations.

From Tables 4 and 5, it can be seen that glucose and lactose have better fermentability.

It can be seen from Table 6 that the suspension of the whole bean flour alone or the saccharide solution showed slow fermentation by the lactic acid bacteria, while mixing these in an appropriate amount showed good fermentability. That is, the fermentability of the lactic acid bacterium was very weak or hardly fermented with the suspension of whole bean flour alone or the glucose solution alone, whereas in the case of the culture medium in which each amount of whole bean flour and glucose (glucose) was mixed, the lactic acid bacterium was used. Had good fermentability.

[0048]

[Table 4]

[0049]

[Table 5]

[0050]

[Table 6]

[Brief description of drawings]

[Figure 1] Soymilk manufacturing process diagram

[Figure 2] Soybean whole grain manufacturing process diagram

[Figure 3] Process diagram of lactic acid bacteria drink type soybean fermented drink

[Figure 4] Soft drink type soybean fermented drink process diagram

[Figure 5] Soybean fermentation dessert process diagram

Continued front page    (72) Inventor Nobuhiro Yajima             3-45 Ogigahigashi, Komaki City, Aichi Prefecture             Bio Inc. F-term (reference) 4B001 AC02 AC08 AC31 BC03 BC14                       DC50 EC08                 4B017 LC02 LC03 LG08 LK12 LK21                       LP05                 4B020 LB18 LC02 LC08 LG01 LG09                       LK05 LK18 LP08 LP18

Claims (10)

[Claims] 1. A method for producing a fermented product using beans as a raw material, comprising a primary suspension preparation step of preparing a primary suspension of whole bean flour prepared from beans, wherein the primary suspension is homogenized (homogenizer). ), A stabilized suspension preparation step of preparing a stabilized suspension, and a fermentation step of fermenting the stabilized suspension with a lactic acid bacterium starter together with a saccharide to ferment the whole suspension. Fermented product manufacturing method. 2. The method for producing a fermented whole bean meal product according to claim 1, wherein the concentration of the whole bean meal in the primary suspension is 20% by mass or less. 3. The method for producing a fermented whole-wheat flour product according to claim 1, wherein the saccharide is glucose or lactose. 4. The method for producing a whole bean-fermented bean product according to claim 3, wherein the concentration of the saccharide in the stabilized suspension is 0.5 to 15% by mass. 5. The uniform pressure in the homogenizer is set to 150 k
The method for producing a fermented whole bean flour product according to claim 1, wherein gf / cm ² (14.7 MPa) or more is set. 6. The method for producing a whole bean-fermented bean product according to claim 1, wherein the beans are soybeans. 7. A method for producing a food or drink using beans as a raw material, which comprises a primary suspension preparation step of preparing a primary suspension of whole bean flour prepared from beans, and a homogenizer for the primary suspension ( A stabilized suspension preparation step of preparing a stabilized suspension by treating with a homogenizer). 8. The homogenizing pressure of the homogenizer is 150 kg.
f / cm ² (14.7 MPa) or more, The method for producing a whole bean whole grain food or drink according to claim 7, which is characterized in that. 9. The method for producing a whole-grain bean meal food or drink according to claim 7, wherein the beans are soybeans. 10. A suspension of whole bean flour, which is a suspension containing whole bean flour as a dispersoid, wherein the average grain size of the whole bean flour is 30 μm or less.