JP2004261003A - Palatinose-containing fermented soybean milk - Google Patents
Palatinose-containing fermented soybean milk Download PDFInfo
- Publication number
- JP2004261003A JP2004261003A JP2003004750A JP2003004750A JP2004261003A JP 2004261003 A JP2004261003 A JP 2004261003A JP 2003004750 A JP2003004750 A JP 2003004750A JP 2003004750 A JP2003004750 A JP 2003004750A JP 2004261003 A JP2004261003 A JP 2004261003A
- Authority
- JP
- Japan
- Prior art keywords
- fermented
- genus
- palatinose
- soy milk
- soymilk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 238000002156 mixing Methods 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
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- 229960000292 pectin Drugs 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、優れた風味を有する発酵豆乳に関する。
【０００２】
【従来の技術】
近年、健康への関心の高まりから、各種の機能性食品が要望されている。特に大豆を原料とする豆乳は、良質のタンパク質を含む高タンパクの機能性食品として注目されている。しかし、豆乳は、大豆由来の２−ヘキサナール、数種のサポニン等の成分を含むことから、それら成分由来の青臭みなどが、食品への応用の妨げとなっている。そこで、豆乳の好ましくない風味を改善すると共に、整腸作用を付与する目的で、豆乳を発酵したヨーグルト様の食品、すなわち発酵豆乳とすることが提案され、販売されている。
【０００３】
発酵豆乳の製造等に関する技術において、製造段階における特定の処理により又は各種乳酸菌、ビフィズス菌等の特定の組み合わせの使用により、豆乳の風味改善がなされることが知られている（例えば、特許文献１〜９参照。）。しかし、これらの技術では、豆乳を発酵することで、豆乳が本来的に有している上記青臭みなどはある程度は防げるが、その効果は必ずしも満足できるものではなく、発酵の代謝産物である酢酸の味、臭気をまた発生する。また、上記青臭みは、乳酸発酵、酢酸発酵により生じる発酵臭とも相俟って、発酵豆乳独特の「不快臭（豆臭、えぐ味等）又は不快味」（以下、「不快臭味」という）も生成する。さらに、発酵臭の一部である酢酸臭が、上記青臭みを増強してしまう問題が更に生じる。また、発酵豆乳は、さっぱりとした、さわやかなヨーグルトというよりも、豆乳由来製品の大豆特有の濃厚感或いはうま味のため、豆腐風味のヨーグルト様食品になってしまう。
【０００４】
そこで、発酵豆乳の不快臭を抑制する手段として、酸素透過度が１００ｍｌ／ｍ２／２４ｈｒ／ａｔｍ（２５μｍ、２５℃、５０％ＲＨ）以下の素材で構成された容器に発酵豆乳を充填密封することで、保存中に生じる大豆の戻り臭が抑制できることが知られている（例えば、特許文献１０参照。）。しかし、この方法はあくまでも大豆由来の青臭みの戻り臭を抑制することを目的とするものであって、発酵豆乳独特の濃厚感、不快臭味を抑制することは不可能である。
【０００５】
この出願の発明に関連する先行技術文献情報としては次のものがある。
【特許文献１】特開昭６１−１４１８４０号公報（第２２３−２２４頁）
【特許文献２】特開昭６２−２０５７３５号公報（第１８１−１８３頁）
【特許文献３】特開昭６３−７７４３号公報（第２５０頁）
【特許文献４】特開昭５９−２２７２４１号公報（第２０１頁および第２０３−２０４頁、表−ＩＩおよび表−ＩＩＩ）
【特許文献５】特開平２−１６７０４４号公報（第２５６−２５８、第１表および第２表）
【特許文献６】特開平５−１８４３２０号公報（第３−６頁、表１−４）
【特許文献７】特開平６−２７６９７９号公報（第２−６頁、表１−４、図１）
【特許文献８】特開平８−６６１６１号公報（第３−４頁、表１）
【特許文献９】特開平１０−２０１４１６号公報（第３−６頁、表１−４）
【特許文献１０】特開平１１−７５６８８号公報（第３−５頁、表１および２）
【０００６】
【発明が解決しようとする課題】
本発明の目的は、大豆または豆乳由来の青臭みだけでなく、豆乳の乳酸発酵、酢酸発酵の過程で生じた不快味、発酵臭、えぐみ、酢酸臭を抑制した発酵豆乳を提供することである。本発明の別の目的は、大豆製品の特徴である大豆の濃厚感を低減した発酵豆乳を提供することである。本発明の別の目的は、さっぱりとした、さわやかな味の発酵豆乳を提供することである。
【０００７】
【課題を解決するための手段】
本発明は、パラチノースを含有することを特徴とする発酵豆乳を提供する。発酵豆乳は、乳酸菌またはビフィドバクテリウム属細菌により豆乳を発酵させたものであることが好ましい。発酵豆乳は、果汁またはフレーバーのいずれか少なくとも一つを更に含んでもよい。
【０００８】
【発明の実施の形態】
本発明の発酵豆乳は、パラチノースを含む。
【０００９】
パラチノース（ｐａｌａｔｉｎｏｓｅ）とは、別名イソマルツロース（ｉｓｏｍａｌｔｕｌｏｓｅ）ともいい、グルコースがフラクトースに痾−１，６−グルコシル結合することにより構成された二糖である。パラチノース一水和物結晶の特性は、次に示す通りである。融点は１２３〜１２４℃、比旋光度は［痾］２０ Ｄ＋９７．２、フェーリング溶液還元力はグルコースの５２％、溶解度（無水物換算）は、２０℃で２９％、８０℃で６７％である。水溶液の甘味の質は良好で、甘味度は比較に用いる溶液の甘味度にもよるがショ糖の約４２％である。
【００１０】
パラチノースは、天然において蜂蜜、甘蔗汁中などに見出される。また、ショ糖が、細菌や酵母に由来する痾−グルコシルトランスフェラーゼに作用した場合に生じる転移生成物中にも存在する。工業的には、パラチノースは、ショ糖にプロタミノバクター・ルブラム（Ｐｒｏｔａｍｉｎｏｂａｃｔｅｒ ｒｕｂｒｕｍ）又はセラチア・プリムチカ（Ｓｅｒｒａｔｉａ ｐｌｙｍｕｔｈｉｃａ）等の細菌が生み出す痾−グルコシルトランスフェラーゼを作用させることにより、ショ糖の大部分がパラチノースに変換される。
【００１１】
パラチノースは、市販されている結晶パラチノース−ＩＣ、パラチノースシロップ−ＩＳＮ、及びミルティア−７５（いずれも新三井製糖株式会社製）を使用することができる。
【００１２】
発酵豆乳の原料である豆乳は、常法により得られるものでよく、例えば丸大豆や脱脂大豆を、水浸漬するか或いは水浸漬しないで含水状態にて摩砕して呉（大豆を含水状態で摩砕したもの）とし、これを濾過等して不溶性画分を除去したものを使用することができる。
【００１３】
乳酸菌は、特に限定されないが、例えばラクトバチルス・カゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｃａｓｅｉ）、ラクトバチルス・パラカゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐａｒａｃａｓｅｉ）、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｔａｒｕｍ）、ラクトバチルス・アシドフィルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ）、ラクトバチルス・デルブルッキー サブスピーシーズ ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ． ｂｕｌｇａｒｉｃｕｓ）等のラクトバチルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ）属細菌、ストレプトコッカス・サーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）等のストレプトコッカス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ）属細菌、ラクトコッカス・ラクチス（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ）等のラクトコッカス（Ｌａｃｔｏｃｏｃｃｕｓ）属細菌、ロイコノストック・ラクチス（Ｌｅｕｃｏｎｏｓｔｏｃ ｌａｃｔｉｓ）等のロイコノストック（Ｌｏｉｃｏｎｏｓｔｏｃ）属細菌、エンテロコッカス・フェカーリス（Ｅｎｔｅｒｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）等のエンテロコッカス（Ｅｎｔｅｒｏｃｏｃｃｕｓ）属細菌等が挙げられる。乳酸菌は、これらから選ばれる少なくとも一つ以上を任意に使用することが出来る。
【００１４】
ビフィドバクテリウム（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ）属細菌は、特に限定されないが、例えばビフィドバクテリウム・ブレーベ（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｂｒｅｖｅ）、ビフィドバクテリウム・ビフィダム（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｂｉｆｉｄｕｍ）、ビフィドバクテリウム・ロンガム（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｌｏｎｇｕｍ）等が挙げられる。ビフィドバクテリウム属細菌は、これらから選ばれる少なくとも一つ以上を任意に使用することが出来る。
【００１５】
また、上記乳酸菌、ビフィドバクテリウム属細菌のそれぞれから選ばれる少なくとも一つ以上を組み合わせて任意に使用することが出来る。
乳酸菌またはビフィドバクテリウム属細菌とそれら以外の他の微生物、例えばバチルス（Ｂａｃｉｌｌｕｓ）属、アセトバクター（Ａｃｅｔｏｂａｃｔｅｒ）属、グルコノバクター（Ｇｌｕｃｏｎｏｂａｃｔｅｒ）属等の細菌類；サッカロミセス（Ｓａｃｃｈａｒｏｍｙｃｅｓ）属、キャンディダ（Ｃａｎｄｉｄａ）属、ロドトルーラ（Ｒｈｏｄｏｔｏｒｕｌａ）属、ピチア（Ｐｉｃｈｉａ）属、シゾサッカロミセス（Ｓｈｉｚｏｓａｃｃｈａｒｏｍｙｃｅｓ）属、トルラ（Ｔｏｒｕｌａ）属、チゴサッカロミセス（Ｚｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓ）属等の酵母類、またはアスペルギルス （Ａｓｐｅｒｇｉｌｌｕｓ）属、ペニシリウム（Ｐｅｎｉｃｉｌｌｉｕｍ）属、ユウロチウム（Ｅｕｒｏｔｉｕｍ）属、モナスカス （Ｍｏｎａｓｃｕｓ）属、ミコール（Ｍｕｃｏｒ）属、ニュウロスポラ （Ｎｅｕｒｏｓｐｏｒａ）属、リゾープス（Ｒｈｉｚｏｐｕｓ）属等の糸状菌等のいずれか少なくとも一つとを組み合わせて任意に使用してもよい。
【００１６】
豆乳を発酵する条件は、慣用の条件で行えばよく特に限定されないが、例えばラクトバチルス・デルブルッキー サブスピーシーズ ブルガリカスを用いる場合、豆乳にラクトバチルス・デルブルッキー サブスピーシーズ ブルガリカスを接種後、３７℃、ｐＨ４．５〜４．９程度になるまで（２０〜２２時間程度）培養すればよい。発酵の方法は、乳酸菌またはビフィドバクテリウム属細菌の培養に適した方法を適宜選択して用いればよく、例えば静置培養、攪拌培養、振盪培養、通気培養が用いられる。
【００１７】
本発明の発酵豆乳において、パラチノースの配合量は特に限定されないが、最終製品全量に対して１〜３７重量％が好ましく、特に５〜２５重量％が好ましい。１重量％未満では、発酵豆乳のさっぱり感の発現効果が充分とは言えない。３７重量％以上では、豆乳にパラチノースを発酵前に添加した場合、浸透圧が高くなりすぎるため発酵が充分に進まず、また豆乳にパラチノースを発酵後に添加した場合、パラチノースの溶解度が低いことから製品中でパラチノースが晶出してしまうためである。
【００１８】
本発明の発酵豆乳において、パラチノース単独で、或いはパラチノースとともに、その他の甘味料、例えばショ糖、異性化糖、グルコース、フラクトース、トレハロース、ラクトース、キシロース等の糖類；ソルビトール、キシリトール、エリスリトール、ラクチトール、還元パラチノース（登録商標：パラチニット）、還元水飴、還元麦芽糖水飴等の糖アルコール；アスパルテーム、スクラロース、アセスルファムカリウムアリテーム、ステビア、グリチルリチン等の高甘味度甘味料を併用して用いてもよい。好ましくは、パラチノースとともにショ糖を併用する。この場合、添加する甘味料のうちのパラチノースの割合は特に限定されないが、添加する甘味料の全甘味度に対して、１０％以上１００％未満、好ましくは２０％以上１００％未満の量のパラチノースを任意に用いることが出来る。
【００１９】
本発明の発酵豆乳に各種の果汁を添加すると、より良好な風味が得られる。例えば、オレンジ、バナナ、イチゴ、ピーチ等の果汁が挙げられ、これらは１種または２種以上組み合せて用いてもよい。果汁の添加量は特に限定されないが、１重量％〜６０重量％、好ましくは発酵豆乳の機能性を生かすという面から、１重量％〜４０重量％程度である。
【００２０】
本発明の発酵豆乳に各種のフレーバーを添加すると、より良好な風味が得られる。例えば、ヨーグルト系、ベリー系、オレンジ系、花梨系、シソ系、シトラス系、アップル系、ミント系、グレープ系、ペア、カスタードクリーム、ピーチ、メロン、バナナ、トロピカル、ハーブ系、紅茶、コーヒー系等のフレーバーが挙げられ、これらは１種または２種以上組み合せて用いてもよい。ヨーグルト系、ストロベリー系、オレンジ系、花梨系のフレーバーは特に、上記甘蔗由来の抽出物を含有する発酵豆乳との相性がよい。フレーバーの添加量は特に限定されないが、０．０５重量％〜０．５重量％、好ましくは風味の面から０．１重量％〜０．３重量％程度である。
【００２１】
本発明の発酵豆乳では、上記各種の果汁または上記各種のフレーバーとを任意に組み合わせて添加してもよい。
【００２２】
本発明の発酵豆乳には、その他の食品素材、例えば、乳化剤、増粘（安定）剤、各種ビタミン類、酸味料、ハーブエキス、ミネラル類、その他の機能性素材等を配合してもよい。具体的には、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン等の乳化剤；寒天、ゼラチン、カラギーナン、グアーガム、キサンタンガム、ペクチン、ローカストビーンガム等の増粘（安定）剤；ビタミンＡ、ビタミンＢ類、ビタミンＣ、ビタミンＥ等の各種ビタミン類である。
【００２３】
本発明の発酵豆乳は、定法に従い製造することができるが、好ましくは以下の通りである。
乳酸菌またはビフィドバクテリウム属細菌により豆乳を発酵し、そして前記発酵する段階の前、発酵中、発酵する段階の後の任意の時期に豆乳（或いは発酵豆乳）にパラチノースを添加し、必要に応じて任意の段階で果汁およびフレーバーのいずれか少なくとも一つを添加することにより、本発明の発酵豆乳を製造することができる。
発酵する段階の前の時期に豆乳にパラチノースを添加する場合、発酵後、必要に応じてフレーバーまたは果汁を添加し、或いは甘味調整のために甘味料を添加してもよい。
発酵する段階の後の時期、すなわち発酵豆乳にパラチノースを添加する場合、発酵豆乳ベースにパラチノースを含むシロップ溶液を混合し、必要に応じてフレーバーまたは果汁を添加し、或いは甘味調整のために甘味料を添加してもよい。
【００２４】
パラチノースは、結晶のまま、或いはシロップの状態で豆乳又は発酵豆乳に添加することができる。
パラチノースを発酵豆乳に添加する場合、パラチノースの溶解度が低い故に、パラチノースをシロップの状態で添加することが好ましい。下記の実施例７及び８では、パラチノースをシロップの状態で発酵豆乳に添加した。
【００２５】
本発明の発酵豆乳は、大豆の濃厚感が低減され、且つさっぱりとした、さわやかな味の発酵豆乳であり、さらに種々の呈味改善剤等を用いても抑制することのできなかった発酵豆乳の不快臭味が抑制されている。
【００２６】
下記の実施例７及び８では、発酵豆乳ベースにパラチノースとショ糖とを含むシロップ溶液を添加した。この場合、高濃度のシロップ溶液を調製する必要があるが、実用的に調製し得る濃度のシロップ溶液を用いることにより、本発明の効果を得ることができる。なお、発酵豆乳ベースにパラチノースを含むシロップ溶液を添加した場合において、本発明の効果が得られる理由は明らかではないが、パラチノースの味質特性、マスキング能力によるものと考えられる。
【００２７】
下記の実施例１〜６では、発酵前の豆乳にパラチノース、或いはパラチノース及びショ糖を添加した。なお、発酵前の豆乳にパラチノース、或いはパラチノース及びショ糖を添加した場合において、本発明の効果が得られる理由は明らかではないが、パラチノースの味質特性、マスキング能力だけでなく、パラチノースの発酵に及ぼす影響が、発酵豆乳の味質を変化させていると考えられる。すなわち、発酵前にパラチノースを豆乳に添加することにより、豆乳の浸透圧が変化し、また菌の糖に対する資化性が糖の種類により異なることから、ショ糖のみを添加した場合と比べて異なる発酵状態が得られ、その結果パラチノースを含む試験サンプルは、ショ糖のみを含む比較サンプルと比較して、さっぱり感が、特に強く現れるものと考えられる。
【００２８】
本発明の発酵豆乳は、プレーンヨーグルトタイプ、フレーバードヨーグルトタイプ、フルーツヨーグルトタイプ、甘味タイプ等、いずれの種類の製品としてもよい。また、本発明の発酵豆乳は、プレーンヨーグルトタイプ、ソフトヨーグルトタイプ、ドリンクヨーグルトタイプ、固形（ハード）ヨーグルトタイプ、フローズンヨーグルトタイプ等、いずれの形態の製品としてもよい。また、発酵終了後、発酵豆乳とシロップ液との混合前等の段階で発酵豆乳に殺菌処理を施した死菌含有タイプの製品としてもよい。
【００２９】
以下、実施例を挙げて本発明を更に詳細に説明するが、本発明はこれらに限定されるものではない。
【００３０】
【実施例】
実施例文中の百分率（％）表示は、断らない限り重量／重量％を示す。
実施例の風味評価は、以下の通りである。
まず、専門パネラーが、−３：比較サンプルの方が非常にさっぱりしている、−２：−３と−１の評価の中間、−１：比較サンプルの方がさっぱりしていると感じることができる、０：比較サンプルと試験サンプルは同等のさっぱり感である、１：試験サンプルの方がさっぱりしていると感じることができる、２：１と２の中間、３：試験サンプルの方が非常にさっぱりしている、の７段階で評価し、全パネラーの平均値を求めた。
次に、平均値が−３以上−１未満のとき比較サンプルの方がさっぱりしているとして評価を×とし、平均値が−１以上０．５未満のとき両サンプルは同等であるとして評価を△とし、平均値が０．５以上１．５未満のとき試験サンプルの方がさっぱりしているとして評価を○とし、平均値が１．５以上のとき試験サンプルの方が明らかにさっぱりしているとして評価を◎とした。
【００３１】
実施例１（発酵前にパラチノースを添加した固形ヨーグルトタイプの発酵豆乳）
比較サンプル１〜５は、豆乳（株式会社紀文フードケミファ製、大豆固形分８％以上）に３％、５％、７％、１０％、および１５％の量のショ糖をそれぞれ添加して製造した固形ヨーグルトタイプの発酵豆乳である。比較サンプル１〜５の製造方法は、以下の通りである。表１に示す量のショ糖を豆乳にそれぞれ添加後、沸騰するまで火にかけ、ショ糖を煮溶かした。これらの豆乳を発酵容器に移し、４３℃まで冷ました後、豆乳５００ｍｌに対し１ｇのヨーグルト種菌（協同乳業株式会社製、ラクトバチルス・デルブルッキー サブスピーシーズ ブルガリカスおよびストレプトコッカス・サーモフィルスを含む）を添加して、均一になるまで攪拌した。攪拌後、これらの豆乳を４３℃のインキュベーターに入れ、ｐＨ４．７になるまで発酵させた。
【００３２】
試験サンプル１〜５は、豆乳にショ糖甘味を基準として３％、５％、７％、１０％、および１５％の甘味度になる量のパラチノース（表１参照）をそれぞれ添加して製造した固形ヨーグルトタイプの発酵豆乳である。試験サンプル１〜５の製造方法は、以下の通りである。表１に記載のパラチノース（商品名：結晶パラチノース−ＩＣ、新三井製糖株式会社製）を豆乳にそれぞれ添加後、沸騰するまで火にかけ、パラチノースを煮溶かした。これらの豆乳を発酵容器にそれぞれ移し、比較サンプルと同様に発酵させた。
【００３３】
風味評価は、専門パネラー７名が、添加した甘味料の甘味度が同じである比較サンプル１〜５と試験サンプル１〜５との組み合わせをそれぞれ比較して行った。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表２は、結果を示す。
【００３４】
【表１】
【表２】
表２に示すように、試験サンプル１〜５は、比較サンプル１〜５と比較してさっぱり感が増した評価であった。また、パネラーのコメントによると、試験サンプル１〜５の方が全体的に大豆特有の青臭さが減少し、さわやかな酸味に仕上がっていた。
【００３７】
実施例２（発酵前にパラチノースを添加した固形ヨーグルトタイプの発酵豆乳）
比較サンプル１〜５は、実施例１と同じ固形ヨーグルトタイプの発酵豆乳である。
試験サンプル６〜１０は、実施例１の比較サンプル１〜５のショ糖の半分を対応する甘味のパラチノースにそれぞれ置き換えた固形ヨーグルトタイプの発酵豆乳である（表３参照）。
【００３８】
風味評価は、専門パネラー７名が、添加した甘味料の甘味度が同じである比較サンプル１〜５と試験サンプル６〜１０との組み合わせをそれぞれ比較して行った。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表４は、結果を示す。
【００３９】
【表３】
【表４】
表４に示すように、試験サンプル６〜１０は、比較サンプル１〜５とそれぞれ比較して、さっぱり感が増した評価であった。また、パネラーのコメントによると、試験サンプル６〜１０の方が全体的に大豆特有の青臭さが減少し、さわやかな酸味に仕上がっていた。
【００４２】
実施例３（発酵前にパラチノースを添加した固形ヨーグルトタイプの発酵豆乳）
比較サンプル１〜５は、実施例１と同じ固形ヨーグルトタイプの発酵豆乳である。
試験サンプル１１〜１５は、実施例１の比較サンプル１〜５のショ糖の３０％を対応する甘味のパラチノースにそれぞれ置き換えた固形ヨーグルトタイプの発酵豆乳である（表５参照）。
【００４３】
風味評価は、専門パネラー７名が、添加した甘味料の甘味度が同じである比較サンプル１〜５と試験サンプル１１〜１５との組み合わせをそれぞれ比較して行った。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表６は、結果を示す。
【００４４】
【表５】
【表６】
表６に示すように、試験サンプル１１〜１５は、比較サンプル１〜５と比較してさっぱり感が増した評価であった。また、パネラーのコメントによると、試験サンプル１１〜１５の方が全体的に大豆特有の青臭さが減少し、さわやかな酸味に仕上がっていた。
【００４７】
上記表２、４及び６の評価結果より、ショ糖の一部或いは全部を対応する甘味のパラチノースと置き換えることにより、さっぱりとした風味の発酵豆乳になることがわかった。
【００４８】
実施例４（ドリンクヨーグルトタイプの発酵豆乳）
比較サンプル６〜９は、豆乳（株式会社紀文フードケミファ製、大豆固形分８％以上）に５％、７％、１０％、および１５％の量のショ糖をそれぞれ添加して発酵後、水と、添加した甘味が比較サンプル間で同一になるようにショ糖とを更に添加したドリンクヨーグルトタイプの発酵豆乳である。比較サンプル６〜９の製造法は、以下の通りである。表１に示す量のショ糖を豆乳にそれぞれ添加後、沸騰するまで火にかけ、ショ糖を煮溶かした。これらの豆乳を発酵容器に移し、４３℃まで冷ました後、豆乳５００ｍｌに対し１ｇのヨーグルト種菌（協同乳業株式会社製、ラクトバチルス・デルブルッキー サブスピーシーズ ブルガリカスおよびストレプトコッカス・サーモフィルスを含む）を添加して、均一になるまで攪拌した。攪拌後、これらの豆乳を４３℃のインキュベーターに入れ、ｐＨ４．７になるまで発酵させた。
発酵させた各豆乳１８０ｇと、水（商品名：キリンアルカリイオンの水、キリンビバレッジ株式会社）２２０ｇとをミキサーに入れて均一になるまで良く攪拌した。この際、比較サンプル９の添加した甘味（ショ糖換算６．７５％：１５％×１８０ｇ／（１８０ｇ＋２２０ｇ）＝６．７５）と比較サンプル６〜８の添加した甘味が同じになるように、比較サンプル６〜８にショ糖をそれぞれ添加した（表７参照）。
【００４９】
試験サンプル１６〜１９は、豆乳にショ糖甘味を基準として５％、７％、１０％、および１５％の甘味度になる量のパラチノース（表７参照）をそれぞれ添加して発酵後、水と、添加した甘味が比較サンプル間で同一になるようにショ糖とを更に添加したドリンクヨーグルトタイプの発酵豆乳である。試験サンプル１６〜１９の製造方法は、以下の通りである。表７に記載のパラチノース（商品名：結晶パラチノース−ＩＣ、新三井製糖株式会社製）を豆乳にそれぞれ添加後、沸騰するまで火にかけ、パラチノースを煮溶かした。これらの豆乳を発酵容器にそれぞれ移し、比較サンプルと同様に発酵させた。
発酵させた各豆乳１８０ｇと、水（商品名：キリンアルカリイオンの水、キリンビバレッジ株式会社）２２０ｇとをミキサーに入れて均一になるまで良く攪拌した。この際、試験サンプル１９に添加した甘味（ショ糖換算６．７５％：１５％×１８０ｇ／（１８０ｇ＋２２０ｇ）＝６．７５）と試験サンプル１６〜１８に添加した甘味が同じになるように、試験サンプル１６〜１８にショ糖をそれぞれ添加した（表７参照）。
【００５０】
風味評価は、専門パネラー７名が、発酵前に添加した甘味料の甘味度が同じである比較サンプル６〜９と試験サンプル１６〜１９との組み合わせをそれぞれ比較して行った。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表８は、結果を示す。
【００５１】
【表７】
【表８】
表９に示すように、試験サンプル１６〜１９は、比較サンプル６〜９と比較してさっぱり感が増した評価であった。また、パネラーのコメントによると、試験サンプル１６〜１９の方が全体的に大豆特有の青臭さが減少し、さわやかな酸味に仕上がっていた。
【００５４】
実施例５（ドリンクヨーグルトタイプの発酵豆乳）
比較サンプル６〜９は、実施例４と同じドリンクヨーグルトタイプの発酵豆乳である。
【００５５】
試験サンプル２０〜２３は、実施例４の比較サンプル６〜９のショ糖の半分を対応する甘味のパラチノースにそれぞれ置き換えて発酵後、水と、添加した甘味が比較サンプル間で同一になるようにショ糖とを更に添加したドリンクヨーグルトタイプの発酵豆乳である（表９参照）。
【００５６】
風味評価は、専門パネラー７名が、発酵前に添加した甘味料の甘味度が同じである比較サンプル６〜９と試験サンプル２０〜２３との組み合わせをそれぞれ比較して行った。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表１０は、結果を示す。
【００５７】
【表９】
【表１０】
表１０に示すように、試験サンプル２０〜２３は、比較サンプル６〜９と比較してさっぱり感が増した評価であった。また、パネラーのコメントによると、試験サンプル２０〜２３の方が全体的に大豆特有の青臭さが減少し、さわやかな酸味に仕上がっていた。
【００６０】
実施例６（ドリンクヨーグルトタイプの発酵豆乳）
比較サンプル６〜９は、実施例４と同じドリンクヨーグルトタイプの発酵豆乳である。
【００６１】
試験サンプル２４〜２７は、実施例４の比較サンプル６〜９のショ糖の３０％を対応する甘味のパラチノースにそれぞれ置き換えて発酵後、水と、添加した甘味が比較サンプル間で同一になるようにショ糖とを更に添加したドリンクヨーグルトタイプの発酵豆乳である（表１１参照）。
【００６２】
風味評価は、専門パネラー７名が、発酵前に添加した甘味料の甘味度が同じである比較サンプル６〜９と試験サンプル２４〜２７との組み合わせをそれぞれ比較して行った。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表１２は、結果を示す。
【００６３】
【表１１】
【表１２】
表１２に示すように、試験サンプル２４〜２７は、比較サンプル６〜９と比較して、さっぱり感が増した評価であった。また、パネラーのコメントによると、試験サンプル２４〜２７の方が全体的に大豆特有の青臭さが減少し、さわやかな酸味に仕上がっていた。
【００６６】
上記表８、１０及び１２の評価結果より、ショ糖の一部或いは全部を対応する甘味のパラチノースと置き換えることにより、さっぱりとした風味の発酵豆乳になることがわかった。
【００６７】
実施例７（発酵後シロップを添加したヨーグルトタイプの発酵豆乳）
比較サンプル１０〜１２は、発酵豆乳ベースに６０％ショ糖シロップ及び水を添加して、ショ糖５％、１０％、および１５％最終濃度になるようにそれぞれ調製したヨーグルトタイプの発酵豆乳である。
発酵豆乳ベースの製造方法は、以下の通りである。豆乳５００ｍｌに対し１ｇのヨーグルト種菌（協同乳業株式会社製、ラクトバチルス・デルブルッキー サブスピーシーズおよびストレプトコッカス・サーモフィルスを含む）を豆乳（株式会社紀文フードケミファ製、大豆固形分８％以上）に添加して、均一になるまで攪拌した。攪拌後、この豆乳を４３℃のインキュベーターに入れ、ｐＨ４．７になるまで発酵させ、発酵豆乳ベースを得た。
比較サンプル１０〜１２の製造方法は、以下の通りである。表１３に示す発酵豆乳の量に、６０％ショ糖シロップと水（商品名：キリンアルカリイオンの水、キリンビバレッジ株式会社）とを添加して、均一になるまで攪拌した。
【００６８】
試験サンプル２８〜３０は、発酵豆乳ベースに、１７．７５％ショ糖と４２．２５％パラチノースとを含むシロップ（パラチノースの甘味寄与率は、５０％である）及び水を添加して、ショ糖換算で５％、１０％、および１５％最終濃度になるようにそれぞれ調製したヨーグルトタイプの発酵豆乳である。試験サンプル２８〜３０の製造方法は、以下の通りである。表１３に示す発酵豆乳の量に、１７．７５％ショ糖と４２．２５％パラチノース（商品名：結晶パラチノース−ＩＣ、新三井製糖株式会社製）とを含むシロップ及び水（商品名：キリンアルカリイオンの水、キリンビバレッジ株式会社）をそれぞれ添加して、均一になるまで攪拌した。
【００６９】
風味評価は、専門パネラー７名が、発酵後に添加した甘味料の甘味度が同じである比較サンプル１０〜１２と試験サンプル２８〜３０との組み合わせをそれぞれ比較して行った。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表１４は、結果を示す。
【００７０】
【表１３】
【表１４】
表１４に示すように、試験サンプル２８〜３０は、比較サンプル１０〜１２と比較して、さっぱり感が増した評価であった。特に、甘味度がショ糖換算で１５％以上の比較的高い範囲で、その差は顕著であった。また、パネラーのコメントによると、試験サンプル２８〜３０の方が全体的に大豆特有の青臭さが減少し、さわやかな酸味に仕上がっていた。
【００７３】
実施例８（発酵後シロップを添加したヨーグルトタイプの発酵豆乳）
比較サンプル１０〜１２は、実施例７と同じヨーグルトタイプの発酵豆乳である。
【００７４】
試験サンプル３１〜３３は、発酵豆乳ベースに、２９．７％ショ糖と３０．３％パラチノースとを含むシロップ（パラチノースの甘味寄与率は、３０％である）及び水を添加して、ショ糖換算で５％、１０％、および１５％最終濃度になるようにそれぞれ調製したヨーグルトタイプの発酵豆乳である。試験サンプル３１〜３３の製造方法は、以下の通りである。表１５に示す発酵豆乳の量に、２９．７％ショ糖と３０．３％パラチノースとを含むシロップ及び水（商品名：キリンアルカリイオンの水、キリンビバレッジ株式会社）をそれぞれ添加して、均一になるまで攪拌した。
【００７５】
風味評価は、専門パネラー７名が、発酵後に添加した甘味料の甘味度が同じである比較サンプル１０〜１２と試験サンプル３１〜３３との組み合わせをそれぞれ比較して行った。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表１６は、結果を示す。
【００７６】
【表１５】
【表１６】
表１６に示すように、試験サンプル３１〜３３は、比較サンプル１０〜１２と比較して、さっぱり感が増した評価であった。特に、甘味度がショ糖換算で１０％以上の比較的高い範囲で、その差は顕著であった。また、パネラーのコメントによると、試験サンプル２８〜３０の方が全体的に大豆特有の青臭さが減少し、さわやかな酸味に仕上がっていた。
【００７９】
上記表１４及び表１６の評価結果より、ショ糖の一部を対応する甘味のパラチノースと置き換えることにより、さっぱりとした風味の発酵豆乳になることがわかった。
【００８０】
【発明の効果】
パラチノースを使用することにより大豆の濃厚感が低減され、且つさっぱりとした、さわやかな味の発酵豆乳を製造することができ、さらに種々の呈味改善剤等を用いても抑制することのできなかった発酵豆乳の不快臭味が抑制されている。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to fermented soymilk having an excellent flavor.
[0002]
[Prior art]
2. Description of the Related Art In recent years, various functional foods have been demanded due to increasing interest in health. In particular, soymilk made from soybeans has attracted attention as a high-protein functional food containing high-quality proteins. However, since soymilk contains components such as 2-hexanal and several kinds of saponins derived from soybean, the smell derived from these components hinders application to foods. Therefore, for the purpose of improving the undesired flavor of soymilk and imparting an intestinal action, it has been proposed and sold as a yogurt-like food obtained by fermenting soymilk, that is, fermented soymilk.
[0003]
It is known in the art relating to the production of fermented soy milk and the like that the flavor of soy milk can be improved by a specific treatment at the production stage or by using a specific combination of various lactic acid bacteria, bifidobacteria and the like (for example, Patent Document 1). To 9). However, in these techniques, by fermenting soy milk, the above-mentioned blue odor inherent in soy milk can be prevented to some extent, but the effect is not always satisfactory, and acetic acid, a metabolite of fermentation, is not always satisfactory. It also produces the taste and odor. In addition, the above-mentioned blue odor is combined with a fermentation odor generated by lactic acid fermentation and acetic acid fermentation, and is unique to fermented soymilk such as “unpleasant odor (bean odor, harsh taste, etc.)” ) Is also generated. Further, there is a further problem that the acetic acid odor, which is a part of the fermentation odor, enhances the green odor. Moreover, fermented soy milk becomes a tofu-flavored yogurt-like food due to the richness or umami peculiar to soybean derived from soy milk, rather than a refreshing, refreshing yogurt.
[0004]
Therefore, as a means for suppressing the unpleasant odor of fermented soy milk, oxygen permeability is 100 ml / m2It is known that the return odor of soybeans generated during storage can be suppressed by filling and sealing fermented soymilk in a container made of a material having a viscosity of / 24 hr / atm (25 μm, 25 ° C, 50% RH) or less (for example, , Patent Document 10). However, this method is intended only to suppress the return odor of soybean-derived green odor, and it is impossible to suppress the richness and unpleasant odor peculiar to fermented soymilk.
[0005]
Prior art document information related to the invention of this application includes the following.
[Patent Document 1] JP-A-61-141840 (pages 223 to 224)
[Patent Document 2] JP-A-62-205735 (pages 181-183)
[Patent Document 3] JP-A-63-7743 (p. 250)
[Patent Document 4] JP-A-59-227241 (Pages 201 and 203-204, Tables II and III)
[Patent Document 5] Japanese Patent Application Laid-Open No. 2-167044 (Tables 256 and 258, Tables 1 and 2)
[Patent Document 6] JP-A-5-184320 (page 3-6, Table 1-4)
[Patent Document 7] Japanese Patent Application Laid-Open No. 6-2767979 (Page 2-6, Table 1-4, FIG. 1)
[Patent Document 8] JP-A-8-66161 (page 3-4, Table 1)
[Patent Document 9] JP-A-10-201416 (page 3-6, Table 1-4)
[Patent Document 10] JP-A-11-75688 (pages 3-5, Tables 1 and 2)
[0006]
[Problems to be solved by the invention]
It is an object of the present invention to provide fermented soybean milk in which not only soybean or soymilk-derived green odor, but also lactic acid fermentation of soymilk, unpleasant taste generated in the course of acetic acid fermentation, fermentation odor, astringency, acetic acid odor are suppressed. is there. Another object of the present invention is to provide fermented soymilk with reduced soybean richness, which is a feature of soy products. Another object of the present invention is to provide a refreshing, refreshing taste of fermented soymilk.
[0007]
[Means for Solving the Problems]
The present invention provides fermented soy milk containing palatinose. The fermented soymilk is preferably one obtained by fermenting soymilk with a lactic acid bacterium or a bacterium belonging to the genus Bifidobacterium. The fermented soy milk may further include at least one of fruit juice and flavor.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
The fermented soy milk of the present invention contains palatinose.
[0009]
Palatinose is another name for isomaltulose, and is a disaccharide composed of glucose linked to fructose by alpha-1,6-glucosyl. The properties of palatinose monohydrate crystals are as follows. Melting point 123-124 ° C, specific rotation [alpha]20 D+97.2, Fehling's solution reducing power is 52% of glucose, and solubility (in terms of anhydride) is 29% at 20 ° C and 67% at 80 ° C. The sweetness quality of the aqueous solution is good and the sweetness is about 42% of sucrose, depending on the sweetness of the solution used for comparison.
[0010]
Palatinose is found naturally in honey, cane juice and the like. It is also present in the transfer products generated when sucrose acts on alpha-glucosyltransferase from bacteria and yeast. Industrially, most of sucrose is produced by allowing palatinose to act on sucrose by the action of α-glucosyltransferase produced by bacteria such as Protaminobacter rubrum or Serratia plymutica. Converted to palatinose.
[0011]
As palatinose, commercially available crystalline palatinose-IC, palatinose syrup-ISN, and Miltia-75 (all manufactured by Shin-Mitsui Sugar Co., Ltd.) can be used.
[0012]
Soy milk, which is a raw material of fermented soy milk, may be obtained by a conventional method. For example, whole soybeans or defatted soybeans are immersed in water or milled in a hydrated state without immersion in water. The mixture obtained by milling) and removing the insoluble fraction by filtration or the like can be used.
[0013]
The lactic acid bacterium is not particularly limited. Bacteria belonging to the genus Lactobacillus such as Brookie subspecies Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus), and Streptococcus thermophilus such as Streptococcus thermophilus. Ptococcus bacteria, Lactococcus lactis and other Lactococcus bacteria, Leuconostoc lactis and other Leuconostoc bacterium, and Enterococcus e. Enterococcus genus bacteria and the like. As the lactic acid bacteria, at least one or more selected from these can be arbitrarily used.
[0014]
Bifidobacterium (Bifidobacterium) genus bacteria are not particularly limited, but for example, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium ibigum, and the like. Is mentioned. As the Bifidobacterium bacterium, at least one selected from these can be arbitrarily used.
[0015]
In addition, at least one selected from the lactic acid bacteria and Bifidobacterium bacteria can be used in combination.
Lactic acid bacteria or Bifidobacterium bacteria and other microorganisms such as Bacillus, Acetobacter, Gluconobacter and the like; Saccharomyces, Candida Genus (Candida), genus Rhodotorula, genus Pichia, genus Shizosaccharomyces, genus Torula, genus Zygosaccharomyces sp., And genus Zygosaccharomyces sp. (Penicilium) genus, Eurotium (Eurotium) genus, Monascus (Monas) It may be optionally used in combination with at least one of filamentous fungi such as genus cus, genus Mucor, genus Neurospora and genus Rhizopus.
[0016]
The conditions for fermenting soy milk are not particularly limited as long as they are performed under conventional conditions.For example, when using Lactobacillus del Brookie subspecies Bulgaricus, for example, after inoculating soy milk with Lactobacillus del Bruchy subspecies Bulgaricus, 37 ° C. The culture may be continued until the pH reaches about 4.5 to 4.9 (about 20 to 22 hours). As the fermentation method, a method suitable for culturing a lactic acid bacterium or a bacterium belonging to the genus Bifidobacterium may be appropriately selected and used, and for example, static culture, stirring culture, shaking culture, or aeration culture is used.
[0017]
In the fermented soymilk of the present invention, the amount of palatinose is not particularly limited, but is preferably from 1 to 37% by weight, particularly preferably from 5 to 25% by weight, based on the total amount of the final product. If the amount is less than 1% by weight, the effect of expressing the refreshing feeling of the fermented soymilk cannot be said to be sufficient. At 37% by weight or more, when palatinose is added to soymilk before fermentation, the osmotic pressure becomes too high, so that fermentation does not proceed sufficiently. When palatinose is added to soymilk after fermentation, the solubility of palatinose is low. This is because palatinose is crystallized therein.
[0018]
In the fermented soy milk of the present invention, palatinose alone or together with palatinose, other sweeteners, for example, sugars such as sucrose, isomerized sugar, glucose, fructose, trehalose, lactose, xylose; sorbitol, xylitol, erythritol, lactitol, reduction Sugar alcohols such as palatinose (registered trademark: palatinit), reduced starch syrup, reduced maltose syrup, etc .; and high-potency sweeteners such as aspartame, sucralose, acesulfame potassium alitame, stevia, and glycyrrhizin may be used in combination. Preferably, sucrose is used in combination with palatinose. In this case, the ratio of palatinose in the sweetener to be added is not particularly limited, but the amount of palatinose is 10% or more and less than 100%, preferably 20% or more and less than 100%, based on the total sweetness of the sweetener to be added. Can be used arbitrarily.
[0019]
By adding various juices to the fermented soymilk of the present invention, a better flavor can be obtained. For example, fruit juices such as orange, banana, strawberry, peach and the like can be mentioned, and these may be used alone or in combination of two or more. The amount of fruit juice to be added is not particularly limited, but is preferably from 1% by weight to 60% by weight, and more preferably from about 1% by weight to 40% by weight from the viewpoint of utilizing the functionality of fermented soymilk.
[0020]
By adding various flavors to the fermented soymilk of the present invention, a better flavor can be obtained. For example, yogurt, berry, orange, quince, perilla, citrus, apple, mint, grape, pair, custard cream, peach, melon, banana, tropical, herb, tea, coffee, etc. And these may be used alone or in combination of two or more. Yogurt, strawberry, orange, and quince flavors are particularly compatible with fermented soy milk containing the above sugarcane-derived extract. The amount of flavor added is not particularly limited, but is preferably 0.05% by weight to 0.5% by weight, and more preferably about 0.1% by weight to 0.3% by weight from the viewpoint of flavor.
[0021]
In the fermented soy milk of the present invention, the above-mentioned various juices or the above-mentioned various flavors may be added in any combination.
[0022]
The fermented soybean milk of the present invention may contain other food materials such as emulsifiers, thickeners (stabilizers), various vitamins, acidulants, herbal extracts, minerals, and other functional materials. Specifically, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin; thickening (stabilizing) agents such as agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum; vitamin A, vitamin B, Various vitamins such as vitamin C and vitamin E.
[0023]
The fermented soy milk of the present invention can be produced according to a conventional method, but is preferably as follows.
Fermenting soymilk with lactic acid bacteria or Bifidobacterium bacteria, and adding palatinose to the soymilk (or fermented soymilk) at any time before, during, or after the fermentation step, and optionally adding The fermented soy milk of the present invention can be produced by adding at least one of fruit juice and flavor at any stage.
When palatinose is added to soymilk before the fermentation stage, flavor or fruit juice may be added as needed after fermentation, or a sweetener may be added for sweetness adjustment.
In the period after the fermentation stage, that is, when adding palatinose to fermented soymilk, a syrup solution containing palatinose is mixed with the fermented soymilk base, and flavor or fruit juice is added as necessary, or a sweetener for sweetness adjustment. May be added.
[0024]
Palatinose can be added to soymilk or fermented soymilk as crystals or in a syrup.
When palatinose is added to fermented soymilk, it is preferable to add palatinose in the form of syrup because the solubility of palatinose is low. In Examples 7 and 8 below, palatinose was added to fermented soy milk in the form of a syrup.
[0025]
The fermented soy milk of the present invention is a fermented soy milk in which the richness of soybean is reduced, and has a refreshing and refreshing taste, and which cannot be suppressed even by using various taste improving agents and the like. Has an unpleasant odor.
[0026]
In Examples 7 and 8 below, a syrup solution containing palatinose and sucrose was added to the fermented soymilk base. In this case, it is necessary to prepare a syrup solution having a high concentration, but by using a syrup solution having a concentration that can be prepared practically, the effects of the present invention can be obtained. The reason why the effects of the present invention can be obtained when a syrup solution containing palatinose is added to the fermented soymilk base is not clear, but it is considered to be due to palatinose taste characteristics and masking ability.
[0027]
In Examples 1 to 6 below, palatinose or palatinose and sucrose were added to soymilk before fermentation. In addition, when palatinose or palatinose and sucrose are added to soy milk before fermentation, the reason why the effect of the present invention is obtained is not clear, but not only palatinose taste characteristics, masking ability but also palatinose fermentation. It is considered that the effect has changed the taste quality of fermented soymilk. That is, by adding palatinose to soy milk before fermentation, the osmotic pressure of soy milk changes, and assimilation of bacteria to sugar differs depending on the type of sugar, which is different from the case where only sucrose is added. It is believed that a fermented state is obtained, so that the test sample containing palatinose has a particularly strong refreshing feeling compared to the comparative sample containing only sucrose.
[0028]
The fermented soymilk of the present invention may be any type of product such as a plain yogurt type, a flavored yogurt type, a fruit yogurt type, a sweet type, and the like. Further, the fermented soymilk of the present invention may be a product of any form such as a plain yogurt type, a soft yogurt type, a drink yogurt type, a solid (hard) yogurt type, a frozen yogurt type, and the like. In addition, a fermented soymilk may be subjected to a sterilization treatment at a stage such as before mixing of the fermented soymilk and the syrup after fermentation, and may be a killed bacteria-containing type product.
[0029]
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
[0030]
【Example】
The percentages (%) in the examples indicate weight / weight% unless otherwise specified.
The flavor evaluation of the examples is as follows.
First, the expert panelists feel that -3: the comparative sample is much more refreshing, -2: intermediate between the evaluations of -3 and -1, and -1: that the comparative sample is more refreshing. Yes, 0: the comparative sample and the test sample have the same refreshing feeling, 1: the test sample can be felt refreshing, 2: between 2: 1 and 2, 3: the test sample is much more The evaluation was made in seven stages of “refreshing”, and the average value of all panelists was obtained.
Next, when the average value is −3 or more and less than −1, the evaluation is evaluated as × because the comparative sample is refreshing, and when the average value is −1 or more and less than 0.5, the evaluation is made that both samples are equivalent. When the average value is 0.5 or more and less than 1.5, the evaluation is evaluated as と し て because the test sample is refreshed, and when the average value is 1.5 or more, the test sample is clearly refreshed. It was evaluated as ◎ because it was present.
[0031]
Example 1 (fermented soy milk of solid yogurt type to which palatinose is added before fermentation)
Comparative samples 1 to 5 were prepared by adding 3%, 5%, 7%, 10%, and 15% of sucrose to soymilk (manufactured by Kibun Food Chemifa Inc., soybean solid content of 8% or more), respectively. This is fermented soy milk of the solid yogurt type. The manufacturing method of Comparative Samples 1 to 5 is as follows. After adding the amount of sucrose shown in Table 1 to soymilk, the mixture was heated to boiling and the sucrose was boiled. The soymilk was transferred to a fermentation vessel and cooled to 43 ° C., and 1 g of yogurt seed (including Lactobacillus del Brookie Subspecies Bulgaricus and Streptococcus thermophilus, manufactured by Kyodo Dairy Co., Ltd.) was added to 500 ml of soymilk. And stirred until uniform. After stirring, these soy milks were put into a 43 ° C. incubator and fermented until pH 4.7.
[0032]
Test samples 1 to 5 were prepared by adding palatinose (see Table 1) to soymilk in an amount of 3%, 5%, 7%, 10%, and 15% sweetness based on sucrose sweetness, respectively. It is fermented soy milk of the solid yogurt type. The manufacturing method of Test Samples 1 to 5 is as follows. Palatinose described in Table 1 (trade name: crystalline palatinose-IC, manufactured by Shin-Mitsui Sugar Co., Ltd.) was added to each soymilk, and then heated to boiling until the palatinose was boiled. Each of these soymilks was transferred to a fermentation vessel and fermented in the same manner as the comparative sample.
[0033]
The flavor evaluation was performed by seven expert panelists by comparing the combinations of Comparative Samples 1 to 5 and Test Samples 1 to 5 with the same degree of sweetness of the added sweetener. Each sample was stored in a refrigerator until immediately before the test. Table 2 shows the results.
[0034]
[Table 1]
[Table 2]
As shown in Table 2, Test Samples 1 to 5 were evaluations in which the refreshing feeling increased compared to Comparative Samples 1 to 5. Further, according to the comments of the panelists, the test samples 1 to 5 had a reduced soybean-specific blue smell as a whole, and finished with a refreshing acidity.
[0037]
Example 2 (fermented soy milk of the solid yogurt type to which palatinose was added before fermentation)
Comparative samples 1 to 5 are fermented soy milk of the same solid yogurt type as in Example 1.
Test samples 6 to 10 are solid yogurt-type fermented soymilks in which half of the sucrose of comparative samples 1 to 5 of Example 1 were replaced with corresponding sweet palatinose, respectively (see Table 3).
[0038]
The flavor evaluation was performed by seven expert panelists by comparing the combinations of Comparative Samples 1 to 5 and Test Samples 6 to 10 with the same degree of sweetness of the added sweetener. Each sample was stored in a refrigerator until immediately before the test. Table 4 shows the results.
[0039]
[Table 3]
[Table 4]
As shown in Table 4, Test Samples 6 to 10 were evaluated as having an increased refreshing feeling as compared with Comparative Samples 1 to 5, respectively. Also, according to the comments of the panelists, the test samples 6 to 10 all had a reduced soybean-specific blue odor and were finished with a refreshing acidity.
[0042]
Example 3 (solid yogurt type fermented soymilk to which palatinose was added before fermentation)
Comparative samples 1 to 5 are fermented soy milk of the same solid yogurt type as in Example 1.
Test samples 11 to 15 are solid yogurt-type fermented soymilks in which 30% of the sucrose of comparative samples 1 to 5 of Example 1 was replaced with corresponding sweet palatinose, respectively (see Table 5).
[0043]
The flavor evaluation was performed by seven expert panelists comparing the combinations of Comparative Samples 1 to 5 and Test Samples 11 to 15 with the same degree of sweetness of the added sweetener. Each sample was stored in a refrigerator until immediately before the test. Table 6 shows the results.
[0044]
[Table 5]
[Table 6]
As shown in Table 6, Test Samples 11 to 15 were evaluations in which the refreshing feeling increased compared to Comparative Samples 1 to 5. Also, according to the comments of the panelists, the test samples 11 to 15 had a reduced soybean-specific blue smell overall and were finished in a refreshing acidity.
[0047]
From the evaluation results in Tables 2, 4 and 6, it was found that by replacing a part or all of sucrose with the corresponding sweet palatinose, fermented soy milk having a refreshing flavor was obtained.
[0048]
Example 4 (drink yogurt type fermented soymilk)
Comparative Samples 6 to 9 were prepared by adding 5%, 7%, 10%, and 15% of sucrose to soymilk (manufactured by Kibun Food Chemifa Inc., soybean solid content of 8% or more), fermenting, and then adding water. And a drink yogurt type fermented soymilk further added with sucrose so that the added sweetness is the same between the comparative samples. The manufacturing method of Comparative Samples 6 to 9 is as follows. After adding the amount of sucrose shown in Table 1 to soymilk, the mixture was heated to boiling and the sucrose was boiled. The soymilk was transferred to a fermentation vessel and cooled to 43 ° C., and 1 g of yogurt seed (including Lactobacillus del Brookie Subspecies Bulgaricus and Streptococcus thermophilus, manufactured by Kyodo Dairy Co., Ltd.) was added to 500 ml of soymilk. And stirred until uniform. After stirring, these soy milks were put into a 43 ° C. incubator and fermented until pH 4.7.
180 g of each fermented soy milk and 220 g of water (trade name: Kirin alkali ion water, Kirin Beverage Co., Ltd.) were put into a mixer and thoroughly stirred until uniform. At this time, the comparison was made such that the added sweetness of Comparative Sample 9 (6.75% in terms of sucrose: 15% × 180 g / (180 g + 220 g) = 6.75) and the added sweetness of Comparative Samples 6 to 8 became the same. Sucrose was added to each of Samples 6 to 8 (see Table 7).
[0049]
Test samples 16 to 19 were prepared by adding 5%, 7%, 10%, and 15% sweetness of palatinose (see Table 7) to soymilk based on sucrose sweetness, fermenting the soymilk, and then fermenting with water. And a drink yogurt type fermented soymilk further added with sucrose so that the added sweetness is the same between the comparative samples. The manufacturing method of the test samples 16 to 19 is as follows. Palatinose described in Table 7 (trade name: crystalline palatinose-IC, manufactured by Shin-Mitsui Sugar Co., Ltd.) was added to each of the soymilk, and then heated to boiling until the palatinose was boiled. Each of these soymilks was transferred to a fermentation vessel and fermented in the same manner as the comparative sample.
180 g of each fermented soy milk and 220 g of water (trade name: Kirin alkali ion water, Kirin Beverage Co., Ltd.) were put into a mixer and thoroughly stirred until uniform. At this time, the test was conducted so that the sweetness added to the test sample 19 (6.75% in terms of sucrose: 15% × 180 g / (180 g + 220 g) = 6.75) and the sweetness added to the test samples 16 to 18 became the same. Sucrose was added to each of Samples 16 to 18 (see Table 7).
[0050]
The flavor evaluation was performed by seven expert panelists by comparing the combinations of Comparative Samples 6 to 9 and Test Samples 16 to 19, which have the same sweetness of the sweetener added before fermentation. Each sample was stored in a refrigerator until immediately before the test. Table 8 shows the results.
[0051]
[Table 7]
[Table 8]
As shown in Table 9, Test Samples 16 to 19 were evaluated to have a refreshing feeling compared to Comparative Samples 6 to 9. In addition, according to the comments of the panelists, the test samples 16 to 19 generally had a reduced soybean-specific blue odor and were finished with a refreshing acidity.
[0054]
Example 5 (drink yogurt type fermented soy milk)
Comparative Samples 6 to 9 are fermented soy milk of the same drink yogurt type as in Example 4.
[0055]
Test samples 20 to 23 were prepared such that half of the sucrose of comparative samples 6 to 9 of Example 4 was replaced with the corresponding sweet palatinose, respectively, and after fermentation, water and the added sweetness were the same between the comparative samples. It is a drink yogurt type fermented soymilk further added with sucrose (see Table 9).
[0056]
The flavor evaluation was performed by seven expert panelists comparing the combinations of Comparative Samples 6 to 9 and Test Samples 20 to 23 with the same degree of sweetness of the sweetener added before fermentation. Each sample was stored in a refrigerator until immediately before the test. Table 10 shows the results.
[0057]
[Table 9]
[Table 10]
As shown in Table 10, Test Samples 20 to 23 were evaluated to have a refreshing feeling compared to Comparative Samples 6 to 9. Also, according to the comments of the panelists, the test samples 20 to 23 generally had a reduced soybean-specific blue odor and had a refreshing acidity.
[0060]
Example 6 (drink yogurt type fermented soy milk)
Comparative Samples 6 to 9 are fermented soy milk of the same drink yogurt type as in Example 4.
[0061]
Test samples 24 to 27 were prepared by replacing 30% of the sucrose of Comparative Samples 6 to 9 of Example 4 with corresponding palatinose having a corresponding sweetness, and then fermenting the water and the added sweetness between the comparative samples. This is a drink yogurt type fermented soymilk further added with sucrose (see Table 11).
[0062]
The flavor evaluation was performed by seven expert panelists by comparing the combinations of Comparative Samples 6 to 9 and Test Samples 24 to 27 in which the sweetness of the sweetener added before fermentation was the same. Each sample was stored in a refrigerator until immediately before the test. Table 12 shows the results.
[0063]
[Table 11]
[Table 12]
As shown in Table 12, the test samples 24 to 27 were evaluated to have a refreshed feeling compared to the comparative samples 6 to 9. Also, according to the comments of the panelists, the test samples 24 to 27 generally had a reduced soybean-specific blue odor and were finished with a refreshing acidity.
[0066]
From the evaluation results of Tables 8, 10 and 12, it was found that replacing part or all of the sucrose with the corresponding sweet palatinose resulted in a refreshingly flavored fermented soybean milk.
[0067]
Example 7 (fermented soymilk of yogurt type to which syrup is added after fermentation)
Comparative Samples 10 to 12 are yogurt-type fermented soymilks prepared by adding 60% sucrose syrup and water to a fermented soymilk base to give a final concentration of 5%, 10%, and 15% sucrose, respectively. .
The method for producing the fermented soymilk base is as follows. To 500 ml of soy milk, 1 g of yogurt seed bacterium (including Lactobacillus del Brookie Subspecies and Streptococcus thermofils, manufactured by Kyodo Dairy Co., Ltd.) is added to soy milk (manufactured by Kibun Food Chemifa Co., Ltd., soybean solid content of 8% or more). And stirred until uniform. After stirring, the soy milk was put into a 43 ° C. incubator and fermented until the pH reached 4.7 to obtain a fermented soy milk base.
The manufacturing method of the comparative samples 10 to 12 is as follows. To the amount of fermented soy milk shown in Table 13, 60% sucrose syrup and water (trade name: Kirin Alkali Ion Water, Kirin Beverage Co., Ltd.) were added and stirred until uniform.
[0068]
Test samples 28 to 30 were prepared by adding syrup containing 17.75% sucrose and 42.25% palatinose (the sweetness contribution of palatinose is 50%) and water to the fermented soymilk base and adding sucrose. These are yogurt-type fermented soymilks each prepared to have a final concentration of 5%, 10%, and 15% in conversion. The manufacturing method of the test samples 28 to 30 is as follows. Syrup containing 17.75% sucrose and 42.25% palatinose (trade name: crystalline palatinose-IC, manufactured by Shin Mitsui Sugar Co., Ltd.) and water (trade name: Kirin Alkali) in the amount of fermented soy milk shown in Table 13 (Ion water and Kirin Beverage Co., Ltd.) were added, and stirred until uniform.
[0069]
The flavor evaluation was performed by seven expert panelists comparing the combinations of Comparative Samples 10 to 12 and Test Samples 28 to 30 in which the sweetness of the sweetener added after fermentation was the same. Each sample was stored in a refrigerator until immediately before the test. Table 14 shows the results.
[0070]
[Table 13]
[Table 14]
As shown in Table 14, Test Samples 28 to 30 were evaluated to have a refreshing feeling compared to Comparative Samples 10 to 12. In particular, the difference was remarkable in a relatively high sweetness range of 15% or more in terms of sucrose. Also, according to the comments of the panelists, the test samples 28 to 30 had a reduced soybean-specific blue smell as a whole and had a refreshing acidity.
[0073]
Example 8 (fermented soy milk of yogurt type to which syrup is added after fermentation)
Comparative samples 10 to 12 are the same yogurt-type fermented soy milk as in Example 7.
[0074]
Test samples 31 to 33 are prepared by adding syrup containing 29.7% sucrose and 30.3% palatinose (the sweetness contribution ratio of palatinose is 30%) and water to a fermented soymilk base and adding sucrose. These are yogurt-type fermented soymilks each prepared to have a final concentration of 5%, 10%, and 15% in conversion. The manufacturing method of the test samples 31 to 33 is as follows. A syrup containing 29.7% sucrose and 30.3% palatinose and water (trade name: Kirin Alkaline Ion Water, Kirin Beverage Co., Ltd.) were added to the amounts of fermented soy milk shown in Table 15, respectively, and the mixture was homogenized. The mixture was stirred until.
[0075]
The flavor evaluation was performed by seven expert panelists comparing the combinations of Comparative Samples 10 to 12 and Test Samples 31 to 33 in which the sweetness of the sweetener added after fermentation was the same. Each sample was stored in a refrigerator until immediately before the test. Table 16 shows the results.
[0076]
[Table 15]
[Table 16]
As shown in Table 16, Test Samples 31 to 33 were evaluated to have a refreshing feeling compared to Comparative Samples 10 to 12. In particular, the difference was remarkable in a relatively high sweetness range of 10% or more in terms of sucrose. Also, according to the comments of the panelists, the test samples 28 to 30 had a reduced soybean-specific blue smell overall, and had a refreshing acidity.
[0079]
From the evaluation results in Tables 14 and 16, it was found that by replacing part of the sucrose with the corresponding sweet palatinose, fermented soy milk having a refreshing flavor was obtained.
[0080]
【The invention's effect】
By using palatinose, the richness of soybeans is reduced, and a refreshing, refreshing-tasting fermented soymilk can be produced. The unpleasant odor of the fermented soy milk is suppressed.
Claims (7)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003004750A JP4301545B2 (en) | 2003-01-10 | 2003-01-10 | How to improve the flavor of fermented soymilk |
| KR1020057012401A KR101087000B1 (en) | 2003-01-10 | 2004-01-09 | Method for improving the flavor of fermented soybean milk |
| TW093100509A TWI355902B (en) | 2003-01-10 | 2004-01-09 | Fermented soybean milk containing palatinose |
| CNB2004800020669A CN100566595C (en) | 2003-01-10 | 2004-01-09 | The local flavor improvement method of fermented soybean milk |
| PCT/JP2004/000091 WO2004062385A1 (en) | 2003-01-10 | 2004-01-09 | Fermented soybean milk containing palatinose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003004750A JP4301545B2 (en) | 2003-01-10 | 2003-01-10 | How to improve the flavor of fermented soymilk |
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| Publication Number | Publication Date |
|---|---|
| JP2004261003A true JP2004261003A (en) | 2004-09-24 |
| JP2004261003A5 JP2004261003A5 (en) | 2007-02-08 |
| JP4301545B2 JP4301545B2 (en) | 2009-07-22 |
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| JP2003004750A Expired - Lifetime JP4301545B2 (en) | 2003-01-10 | 2003-01-10 | How to improve the flavor of fermented soymilk |
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| Country | Link |
|---|---|
| JP (1) | JP4301545B2 (en) |
| KR (1) | KR101087000B1 (en) |
| CN (1) | CN100566595C (en) |
| TW (1) | TWI355902B (en) |
| WO (1) | WO2004062385A1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2006296387A (en) * | 2005-04-18 | 2006-11-02 | Hatsuji Hori | Fermented food comprising soybean milk as main component and method for producing the same |
| WO2007009742A1 (en) * | 2005-07-18 | 2007-01-25 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Low-glycemic mixtures |
| JP2009533032A (en) * | 2006-04-12 | 2009-09-17 | スズカー アクチエンゲセルシャフト マンハイム／オシュセンフルク | Carbohydrate-containing sports drink |
| US20100166912A1 (en) * | 2007-06-27 | 2010-07-01 | Tamotsu Furumai | Cheese-like food obtained from fermented soymilk and process for producing the same |
| AU2009258759B2 (en) * | 2008-06-11 | 2011-09-08 | Morinaga Milk Industry Co., Ltd. | Method for producing fermented milk |
| JPWO2014163123A1 (en) * | 2013-04-02 | 2017-02-16 | キッコーマン株式会社 | Fermented soymilk |
| CN107549321A (en) * | 2017-10-13 | 2018-01-09 | 密山市中豆食品有限公司 | A kind of plumule soymilk and preparation method thereof |
| WO2021153641A1 (en) * | 2020-01-31 | 2021-08-05 | 不二製油グループ本社株式会社 | Method for manufacturing alcohol beverage |
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| KR100769643B1 (en) * | 2006-06-12 | 2007-10-23 | 김영환 | Method for manufacturing a yogurt made by fermented soybeans and soybean milk and a yogurt thereby |
| EP2058297B1 (en) | 2007-11-08 | 2015-05-20 | Symrise AG | Use of alkamides for masking an unpleasant flavor |
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| JP3920654B2 (en) * | 2002-02-08 | 2007-05-30 | 三井製糖株式会社 | Modified soymilk or soymilk drink and method for improving the flavor of prepared soymilk or soymilk drink |
-
2003
- 2003-01-10 JP JP2003004750A patent/JP4301545B2/en not_active Expired - Lifetime
-
2004
- 2004-01-09 KR KR1020057012401A patent/KR101087000B1/en active IP Right Grant
- 2004-01-09 TW TW093100509A patent/TWI355902B/en not_active IP Right Cessation
- 2004-01-09 CN CNB2004800020669A patent/CN100566595C/en not_active Expired - Lifetime
- 2004-01-09 WO PCT/JP2004/000091 patent/WO2004062385A1/en active Application Filing
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2006296387A (en) * | 2005-04-18 | 2006-11-02 | Hatsuji Hori | Fermented food comprising soybean milk as main component and method for producing the same |
| WO2007009742A1 (en) * | 2005-07-18 | 2007-01-25 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Low-glycemic mixtures |
| CN101252848B (en) * | 2005-07-18 | 2012-10-17 | 甜糖（曼海姆/奥克森富特）股份公司 | Low-glycemic mixtures |
| JP2009533032A (en) * | 2006-04-12 | 2009-09-17 | スズカー アクチエンゲセルシャフト マンハイム／オシュセンフルク | Carbohydrate-containing sports drink |
| KR101443160B1 (en) * | 2006-04-12 | 2014-10-01 | 쥐드주커 아게 만하임/옥센푸르트 | Sports beverages containing carbohydrates |
| US20100166912A1 (en) * | 2007-06-27 | 2010-07-01 | Tamotsu Furumai | Cheese-like food obtained from fermented soymilk and process for producing the same |
| AU2009258759B2 (en) * | 2008-06-11 | 2011-09-08 | Morinaga Milk Industry Co., Ltd. | Method for producing fermented milk |
| US8277857B2 (en) | 2008-06-11 | 2012-10-02 | Morinaga Milk Industry Co., Ltd. | Method for producing fermented milk |
| JPWO2014163123A1 (en) * | 2013-04-02 | 2017-02-16 | キッコーマン株式会社 | Fermented soymilk |
| US11684072B2 (en) | 2013-04-02 | 2023-06-27 | Kikkoman Corporation | Soy milk fermented substance |
| CN107549321A (en) * | 2017-10-13 | 2018-01-09 | 密山市中豆食品有限公司 | A kind of plumule soymilk and preparation method thereof |
| WO2021153641A1 (en) * | 2020-01-31 | 2021-08-05 | 不二製油グループ本社株式会社 | Method for manufacturing alcohol beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101087000B1 (en) | 2011-11-29 |
| CN1735352A (en) | 2006-02-15 |
| TW200417326A (en) | 2004-09-16 |
| CN100566595C (en) | 2009-12-09 |
| KR20050095770A (en) | 2005-09-30 |
| JP4301545B2 (en) | 2009-07-22 |
| TWI355902B (en) | 2012-01-11 |
| WO2004062385A1 (en) | 2004-07-29 |
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