JP2004290012A - Soybean fermented food and method for producing the same - Google Patents
Soybean fermented food and method for producing the same Download PDFInfo
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【０００１】
【発明の属する技術分野】
本発明は大豆発酵食品及びその製造方法に関する。
【０００２】
【従来の技術】
大豆は、畑の肉と呼ばれているように、動物性蛋白質と類似するアミノ酸組成の蛋白質を豊富に含み、油分（脂質）の５０％以上が、血液中のコレステロールを下げる働きをするリノール酸であり、成人病、特に高血圧の予防に有効であることおよびレシチンをもその栄養素として含有しており、脳細胞に作用してボケに効果のあることが知られている。
【０００３】
また、大豆は、体内の酸化を防ぐ成分であるビタミンＥをはじめとする各種のビタミン類、例えばビタミンＢ１、ビタミンＢ２、ビタミンＫなどと共にカルシウム、カリウム、食物繊維などもその栄養素として含有している。従って、その摂取は、老化防止、疲労回復、便秘予防などに役立つ。
【０００４】
更に、大豆に含まれるイソフラボンは、緩和な女性ホルモン様作用を持ち、更年期障害、骨粗鬆症などに有効であること、大豆に含まれるオリゴ糖は、腸内細菌の栄養源として腸内環境を改善すること、大豆の摂取によれば、慢性的な体力虚弱、疲労、倦怠感、動悸などの改善を図り得ることが、それぞれ報告されている。
【０００５】
以上のように、大豆はその栄養価が高く、生体に有効な種々の成分を含有することから、古来より、例えば醤油、味噌、納豆、豆乳、豆腐、豆腐加工品（厚揚げ、油揚げ、がんもどき）などの大豆加工食品として摂取されてきており、近年では、豆乳を発酵させたヨーグルト様食品などのデザート類も種々提案されつつある（特許文献１， ２および３参照）。
【０００６】
しかしながら、提案された豆乳発酵食品は、いずれも大豆特有の渋味、豆臭、青臭みなどが残存するものであり、ヨーグルトなどの乳製品本来の風味を有し得ず、その食品としての嗜好性に偏りがあり、この点で尚改善されるべき余地を有している。また、この豆乳発酵食品の原料とする豆乳は、その製造過程でオカラを分離除去しており、このオカラとして分離除去される栄養源の損失面でも改善されるべき余地がある。
【０００７】
更に、従来より、豆乳などの大豆を原料とする食品においては、大豆は脱皮して利用され、この脱皮の際に副生する大豆胚芽（学術的には「胚軸」と称されるが、本明細書では慣用的に「胚芽」と称する）を主体とする大量の細粒マスは大部分廃棄処分されている。しかるに、該大豆胚芽には、前記イソフラボンと共に、抗コレステロール、抗脂血、抗酸化、肝障害改善能などの各種の機能が期待できる大豆サポニンが高濃度に含有されている。従って、該胚芽を大豆加工食品などに再利用することができれば、これらの有効成分乃至食料資源の有効利用を図ることができ、また産業排水による環境汚染を防止乃至軽減することもできる。しかるに、大豆胚芽は、加熱調理などの処理では除去困難な特有の強い苦味や渋味を有しており、これらを除去しなければその食品素材としての利用ができないという難点を有している。
【０００８】
【特許文献１】
特開平７−１４７８９８号公報
【０００９】
【特許文献２】
特開平８−１３１０９０号公報
【００１０】
【特許文献３】
特許第２６５２７５７号公報
【００１１】
【非特許文献１】
羽鹿ら、Ｊａｐａｎ． Ｊ． Ｂｒｅｅｄ， Ｖｏｌ．４１， ｐ．５０７， １９９１
【００１２】
【非特許文献２】
日本農芸化学会誌、第５９巻、第１０号、第１０７１頁、１９８５年；日本食品工業学会誌、第３１巻、第１１号、第７５１頁、１９８４年
【００１３】
【発明が解決しようとする課題】
本発明の目的は、大豆胚芽を有効利用した大豆発酵食品を提供することにある。 また、本発明の目的は、優れた食感、風味を有し、しかも大豆（まるごと）および大豆胚芽の栄養素を美味しく摂取することができる大豆発酵食品を提供することにある。
【００１４】
更に、本発明の目的は、上記大豆発酵食品を容易且つ簡便に製造する技術を提供することにある。
【００１５】
【課題を解決するための手段】
本発明者らは、鋭意研究の結果、下記項１−１８に記載の発明によって上記目的が達成できることを見出し、この知見を基礎として本発明を完成するに至った。
【００１６】
項１． リポキシゲナーゼ欠損脱皮大豆と大豆胚芽とを含む均質化液に乳酸菌を作用させて乳酸発酵させることを特徴とする大豆発酵食品の製造方法。
【００１７】
項２． 大豆胚芽が、リポキシゲナーゼ欠損大豆由来の大豆胚芽である項１に記載の方法。
【００１８】
項３． 大豆胚芽が、加熱処理された大豆胚芽である項１に記載の方法。
【００１９】
項４． 乳酸発酵後、更に均質化することを特徴とする項１に記載の大豆発酵食品の製造方法。
【００２０】
項５． 乳酸発酵後、更に均質化することを特徴とする項２に記載の大豆発酵食品の製造方法。
【００２１】
項６． 乳酸発酵後、更に均質化することを特徴とする項３に記載の大豆発酵食品の製造方法。
【００２２】
項７． 均質化液が、リポキシゲナーゼ欠損脱皮大豆１重量部に対して大豆胚芽０．１−１０重量部を含むものである項１−６のいずれかに記載の方法。
【００２３】
項８． 乳酸菌が、ラクトバチルス・ヘルベチカスとストレプトコッカス・サーモフィラスとの混合物である項１−６のいずれかに記載の方法。
【００２４】
項９． ラクトバチルス・ヘルベチカスとストレプトコッカス・サーモフィラスとの混合重量比が、前者１：後者０．１−１０である項８に記載の方法。
【００２５】
項１０． 乳酸発酵が、リポキシゲナーゼ欠損脱皮大豆と大豆胚芽との合計重量に対して１−２０重量％の乳酸菌を用いて行われる項１−６のいずれかに記載の方法。
【００２６】
項１１． 項１に記載の方法によって得られる大豆発酵食品。
【００２７】
項１２． 項２に記載の方法によって得られる大豆発酵食品。
【００２８】
項１３． 項３に記載の方法によって得られる大豆発酵食品。
【００２９】
項１４． 項４に記載の方法によって得られる大豆発酵食品。
【００３０】
項１５． 項５に記載の方法によって得られる大豆発酵食品。
【００３１】
項１６． 項６に記載の方法によって得られる大豆発酵食品。
【００３２】
項１７． リポキシゲナーゼ欠損大豆由来の大豆胚芽および加熱処理された大豆胚芽からなる群から選ばれる少なくとも１種の大豆胚芽を含む均質化液に乳酸菌を作用させて乳酸発酵させることを特徴とする大豆胚芽発酵食品の製造方法。
【００３３】
項１８． 乳酸発酵後、更に均質化することを特徴とする項１７に記載の大豆胚芽発酵食品の製造方法。
【００３４】
本発明大豆発酵食品は、大豆胚芽、またはこれと大豆とに含まれる栄養素を実質的に損失することなく含んでいる。しかも該栄養素の内、特に蛋白質および糖類は、乳酸発酵によって消化、吸収性に優れるように分解や変性を受けている。また、本発明食品は、上記乳酸発酵による乳酸の生成および香気成分の生成によって、ヨーグルト様の爽やかで香味の豊かな食品となっている。更に、本発明大豆発酵食品は、発酵大豆に由来する低分子脂肪酸によって、官能的に優れた食感、風味を有しており、非常に口当たりがよく美味しいものである。
【００３５】
【発明の実施の形態】
以下、本発明大豆発酵食品の製造法につき詳述する。
【００３６】
（１） リポキシゲナーゼ欠損脱皮大豆
本発明大豆発酵食品の製造において、原料として用いることができる脱皮大豆は、リポキシゲナーゼ欠損生大豆であることが重要である。リポキシゲナーゼ欠損大豆とは、育種の方法などによってリポキシゲナーゼを欠損させた大豆（例えば品種：フクユタカ）である。通常の生大豆中には不飽和脂肪酸を酸化する酵素である３ 種のリポキシゲナーゼ（Ｌ−１， Ｌ−２， Ｌ−３）が含まれている。生大豆を破砕すれば、大豆組織が破壊されて該組織中に存在する遊離脂肪酸が解放され、これにリポキシゲナーゼが作用して、青豆臭の主成分であるｎ−ヘキサナールを生成し、大豆製品に特有の渋み、豆臭、青臭みなどを与える。この酵素は、熱処理（例えば８５−１３５℃、３０秒−２０分間）によって失活させることができるが、大豆中に存在する上記酵素は、大豆の熱処理によって完全に失活させることが困難である。しかも該熱処理は、大豆蛋白の変性、分解などを惹起し、食品素材としての大豆の品質に重大な悪影響を与える。リポキシゲナーゼ欠損大豆は、このような熱処理によるものではないため、その利用によれば、大豆蛋白の変性、分解などのおそれはない。上記３種のリポキシゲナーゼを全て欠損させた大豆は、例えば羽鹿らの方法（Ｊａｐａｎ． Ｊ． Ｂｒｅｅｄ， Ｖｏｌ．４１， ｐ．５０７， １９９１）により得ることができ、それ自体市販されている。また、前記３種の酵素のいくつかを欠失させた部分欠失大豆も知られている（例えば日本農芸化学会誌、第５９巻、第１０号、第１０７１頁、１９８５年；日本食品工業学会誌、第３１巻、第１１号、第７５１頁、１９８４年など参照）。
【００３７】
本発明において、リポキシゲナーゼ欠損脱皮大豆は、リポキシゲナーゼ欠損生大豆を常法に従い、適当な脱皮機、補助脱皮機などを用いて脱皮（剥皮）して半割大豆とし、この半割大豆を粗砕（割砕）して粗砕物とし、これを更にホモミキサー処理、ホモジナイズ処理することによって均質化液に調製される。この剥皮、粗砕は、通常の手段により、例えば摩擦、衝撃、せん断を利用して実施される。脱皮大豆の粗砕物は、大豆粉として市販されており、本発明では市販の大豆粉を利用することもできる。
【００３８】
尚、リポキシゲナーゼ欠損生大豆は、その品種などには限定なく、各種のものを利用することができる。該生大豆は、一般的な方法に従って予め割豆、破砕豆、虫食豆、他の種子類、異物などを取り除くための精選処理および大豆の表面に付着している土ほこりなどを取り除くための水洗などの洗浄処理を行うことができる。
【００３９】
（２） 大豆胚芽
本発明大豆発酵食品の製造において、原料として用いられる大豆胚芽は、通常の大豆の脱皮工程、半割粗砕工程において副生する約１０−２０％（重量％、以下同じ）の胚芽を含む種皮胚芽混合物であってもよく、該混合物から篩い分けして得られる約４０−７０％の胚芽を含むものであってもよく、更にこのものを比重分離などにより精製して得られる胚芽９０−９７％を含むものであってもよい。このような高純度に分離された大豆胚芽（粉末）は、それ自体市販されており、本発明ではそのような市販品もまた有利に用いることができる。
【００４０】
該大豆胚芽は、通常の各種品種の大豆由来のものをそのまま本発明大豆発酵食品の製造に利用することができる。但し、リポキシゲナーゼ欠損大豆に由来しない大豆胚芽は、その品種にもよるが、一般に特有の苦味や渋みがあり、本発明に従う乳酸発酵によってもその苦味などが残存するおそれがある。従って、そのような大豆胚芽を利用する場合は、好ましくは、通常の大豆の加熱処理と同様にして無臭化させた後、本発明に利用するのが好ましい。この加熱処理は、例えば帯状搬送手段上に大豆胚芽を薄層状に積載して、常圧下に１００℃以下の温度、好ましくは約６０−９５℃の温度の湿熱雰囲気中を通過させることにより実施できる。本発明に用いる大豆胚芽は、特に、前述したリポキシゲナーゼ欠損大豆に由来する大豆胚芽であるのが好ましい。
【００４１】
（３） 均質化液
本発明大豆発酵食品の製造においては、前記リポキシゲナーゼ欠損脱皮大豆と大豆胚芽とを粉体混合するか（両者が粉体として入手される場合）または両者を合わせて粉砕混合処理後、得られる混合物を常法に従いホモジナイズ処理して均質化液を調製する。粉砕処理は常法に従うことができる。より詳しくは、原料とする脱皮大豆及び大豆胚芽を水中に浸漬後、コロイドミルなどの適当な破砕機を用いて湿式粉砕する方法を挙げることができる。得られる粉砕物は、通常その粒度が１０−１５０μｍ程度、好ましくは１０−３０μｍ程度とされるのが適当である。
【００４２】
両者の混合割合は、適宜決定することができる。一般には、脱皮大豆１重量部に対して大豆胚芽約０．２−１重量部、好ましくは約０．４−０．８重量部の範囲から選択することができる。即ち、混合物中に大豆胚芽が約１７−５０重量％、好ましくは約２８−４５重量％含まれるように決定される。均質化液における水量は、ｏ／ｗ型エマルジョンが得られることを前提として特に制限されるものではないが、通常、約７０−９０重量％の範囲とされるのが適当である。尚、本発明においては、この均質化液の調製をより円滑に行うために、約６０℃前後の加温条件を採用することも可能である。かくして調製される均質化液は、通常乳化粒子が１０μｍ程度の平均粒子径を有するものとするのが好ましい。
【００４３】
尚、均質化液中には、これを引き続き発酵させて得られる本発明大豆発酵食品の味、風味などを調製するための各種の添加剤（例えば砂糖、ブドウ糖などの糖類；例えば果汁、果汁エキス、グルタミン酸などの調味料；例えばバニラエキスなどの天然香料および合成香料；例えばシュガーエステル、モノグリセライドソルビタン脂肪酸エステルなどの界面活性剤；例えばクエン酸などの酸味料など）の少なくとも１種、および例えばペクチン、カラギーナン、アラビアガムなどの均質化液の安定性を向上させるための安定剤などの少なくとも１種を適宜配合しておくことができる。上記糖類などの添加剤は、乳酸発酵前の均質化液中に予め添加できることは勿論のこと、乳酸発酵後に得られる乳化物中に添加配合することもできる。
【００４４】
各添加剤の配合量は、得られる本発明大豆発酵食品に応じて当業者にとり適宜決定することができる。例えば、調味料は本発明食品中に約０．１−１０重量％配合される量から選ばれるのが適当である。香料は約０．０５−１重量％、界面活性剤は約０．１−１重量％、酸味料は約０．０１−０．５重量％がそれぞれ本発明食品中に配合されるようにその量を選択されるのが適当である。また、安定剤は、通常それらが使用される量（約１重量％以下）で利用することができる。
（４） 乳酸発酵
本発明大豆発酵食品は、前記（３）に記載したリポキシゲナーゼ欠損脱皮大豆と大豆胚芽とを含む均質化液に、乳酸菌を作用させて発酵させるか、またはその後更に発酵物を均質化することにより得られる。
【００４５】
この乳酸発酵に用いられる乳酸菌は、従来よりヨーグルトや乳酸発酵飲料の製造にあたって利用されることの知られている各種の乳酸菌であればよい。特に、本発明では該乳酸菌として、ラクトバチルス・ヘルベチカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ）およびストレプトコッカス・サリバリウス・サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｕｕｓ ｓａｌｉｖａｒｉｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）の混合菌が好ましい。これら各菌としては、例えば財団法人日本乳業技術協会のＬａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ Ｂ−１およびＳｔｒｅｐｔｏｃｏｃｕｕｓ ｓａｌｉｖａｒｉｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ ５１０を利用することができる。これらの各菌は適当な担体に固定化されたものであってもよい。混合菌を利用する場合の各菌の混合比率は、例えばラクトバチルス・ヘルベチカス１重量部に対してストレプトコッカス・サリバリウス・サーモフィラス０．１−１０重量部となる比率から選ばれるのが好ましい。
【００４６】
乳酸発酵は、前記（３）で調製した均質化液に、必要に応じて乳酸菌の良好な生育のための発酵促進物質などの栄養源、例えばグルコース、澱粉、蔗糖、乳糖、デキストリン、ソルビトール、フラクトースなどの炭素源、酵母エキス、ペプトンなどの窒素源、ビタミン類、ミネラル類などを加えて、加熱滅菌処理（約１００−１３０℃、１５−６０分間）後、得られる液に所定量の乳酸菌を接種して実施される。発酵促進物質の添加量は、適宜決定することができ、通常のこの種乳酸菌を利用する乳酸発酵における場合のそれらと特に異なるものではない。
【００４７】
乳酸菌の接種量は、均質化液１ｃｃ中に乳酸菌（２種の乳酸菌を用いる場合はその合計量）が約１×１０６個以上、好ましくは約１×１０７個が含まれるものとなる量、通常、均質化液中の乳酸菌液濃度が約１−２０重量％となる量から選ばれるのが適当である。
【００４８】
乳酸発酵は、通常、２５−４５℃程度の温度および約５−４８時間で、通気撹拌によって実施することができる。乳酸発酵は、発酵液のｐＨが通常約５以下に低下し、また乳酸酸度が約０．３％程度になるまで行うのがよい。発酵後、例えばクエン酸などを用いて最終ｐＨを４．５もしくはそれ以下に調整するのが好ましく、これによって、本発明所期の優れた風味を有する大豆発酵物を得ることができる。
（５） 本発明大豆発酵食品
以上の乳酸発酵によって、本発明大豆発酵食品を得ることができる。このものはカード状形態を呈しており、そのままでヨーグルト様乃至プディング様食品として食用に供することができる。
【００４９】
また、本発明は上記のようにして得られるカード状物を更に均質化して得られる飲料タイプの大豆発酵食品をも提供する。この均質化は、一般的な乳化機（ホモジナイザー）を用いて実施することができる。具体的には、該均質化は、例えばガウリン（ＧＡＵＬＩＮ）社製高圧ホモジナイザー（ＬＡＢ４０）を用いて、約２００−１０００ｋｇｆ／ｃｍ２、好ましくは約３００−８００ｋｇｆ／ｃｍ２の条件で、或いは三和機械工業社製ホモジナイザー（品番：ＨＡ×４５７１， Ｈ２０−Ａ２など）を用いて、１５０ｋｇ／ｃｍ２またはそれ以上の条件で実施することができる。この均質化によって、優れた食感、とくに滑らかさを有する大豆発酵飲料を得ることができる。尚、この均質化にあたっては、必要に応じて適当に希釈したり、ｐＨ調整のための有機酸類を添加したり、また、糖類、果汁、増粘剤、界面活性剤、香料などの飲料の製造に通常用いられる各種の添加剤を適宜添加することもできる。好ましい添加剤とその添加量（カード状発酵物重量に対する重量％）の一具体例としては、例えばグルコース８％（重量％、以下同じ）、砂糖８％、デキストリン８％、クエン酸０．１％、グリセリン脂肪酸エステル０．２％および香料０．１％を挙げることができる。
【００５０】
かくして得られる本発明大豆発酵飲料は、常法に従いこれを適当に殺菌または滅菌処理し（例えば８５℃、５分間の殺菌処理）、次いで適当な容器に無菌的に充填して製品とすることができる。該製品は、滑らかな喉ごしの食感および風味において優れたものであるに加えて、均一白濁乳化状態（ｐＨ：約４．５、粘度約：１０ｃｐ（Ｂ型粘度計による）、乳化粒子の平均粒子径：約５μｍ、乳化安定性：遠心分離器（３０００回転／１分）で殆ど沈殿を生じない）を有しており、品質の優れたものである。
（６） 本発明大豆胚芽発酵食品
本発明はまた、大豆胚芽発酵食品およびその製造方法をも提供する。該大豆胚芽発酵食品は、リポキシゲナーゼ欠損大豆由来の大豆胚芽および加熱処理された大豆胚芽からなる群から選ばれる少なくとも１種の大豆胚芽を含む均質化液を利用する以外は、前述した本発明大豆発酵食品と同様にして製造することができる。換言すれば、前記本発明大豆発酵食品の製造において、リポキシゲナーゼ欠損脱皮大豆を利用することなく、且つ大豆胚芽としてリポキシゲナーゼ欠損大豆胚芽および／または加熱処理された大豆胚芽を利用することによって、本発明大豆胚芽発酵食品を得ることができる。
【００５１】
得られる本発明大豆胚芽発酵食品（カード状形態および飲料形態）は、本発明大豆発酵食品（カード状形態および飲料形態）と同様に、大豆の青臭みがなく、食感におけるザラツキや沈殿の発生もなく、味、風味などにおいて非常に優れたものである。しかもこのものは、食感が滑らかで、栄養価が高く、消化性もよく、保存安定性も優れている。特に、この大豆胚芽発酵食品は、大豆胚芽を主要原料としているために、大豆胚芽に由来する栄養源、特にイソフラボンおよび大豆サポニンを豊富に高濃度で含んでおり、その摂取によれば、更年期障害、骨粗鬆症、肝機能障害などの予防、改善に役立つと考えられる。
【００５２】
【実施例】
以下、本発明を更に詳しく説明するため実施例を挙げる。
【００５３】
【実施例１】本発明大豆発酵食品（カード）の調製
（１） 脱皮大豆の調製
選別により小石や他種物の種などの夾雑物を除いた大豆（リポキシゲナーゼ欠損大豆、品種：いちひめ、農林登録番号：だいず農林１０３号、命名登録月日：平成８年８月２１日、旧系統名：九州１１１号）を用いた。
【００５４】
該大豆を以下の通り脱皮した。即ち、選別された大豆を脱皮しやすく割れやすい状態になるまで、９０℃の温度で０．５−５分間加熱した。
【００５５】
脱皮機および補助脱皮機（原田産業株式会社製の選別脱皮システムを利用した）を用いて皮を剥いで半割に分割して脱皮大豆を得た。
【００５６】
（２） 大豆胚芽の調製
大豆胚芽としては、リポキシゲナーゼ欠損大豆の胚芽粉末（粒度：１５０μｍ）を使用した。
【００５７】
（３） 本発明大豆発酵食品の調製
前記（１）の脱皮大豆および（２）の大豆胚芽の所定量を、水中に６時間浸漬後、コロイドミル（特殊機化工業社製）を用いて１０００回転／分で破砕した。得られた破砕物に、下記処方に従って他の添加剤を混合し、混合物を６０℃で加温後、ホモジナイザー（三和機械工業社製ホモジナイザー）を用いて、１５０ｋｇ／ｃｍ２の条件で１回パスさせて均質化した。
＜原料処方＞
脱皮大豆 ５重量部
大豆胚芽 ２重量部
砂糖 ５重量部
ブドウ糖 ５重量部
ＨＭペクチン ０．３重量部
クエン酸 ０．２重量部
香料 ０．１重量部
水 ８２．４重量部
合計 １００重量部
尚、ＨＭペクチンとしては、三晶株式会社製のものを使用した。
【００５８】
得られた均質化液（ｗ／ｏエマルジョン、平均粒子径５μｍ）に、スターターとしてラクトバチルス・ヘルベチカス（財団法人日本乳業技術協会、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ Ｂ−１）とストレプトコッカス・サリバリウス・サーモフィラス（財団法人日本乳業技術協会、Ｓｔｒｅｐｔｏｃｏｃｕｕｓ ｓａｌｉｖａｒｉｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ ５１０）との１：１（重量比）混合物を添加（原料均質化液容積に対して１０重量％、菌数：約１×１０７個）し、有機酸（クエン酸）によりｐＨを４．５に調整後、適当な容器に充填し、該容器内で３８℃下に１０時間培養して、カード状形態の本発明大豆発酵食品を得た。
【００５９】
【実施例２】本発明大豆発酵食品（カード）の調製
実施例１において用いたリポキシゲナーゼ欠損大豆の胚芽粉末に代えて、大豆胚芽粉末（ビントン（ｖｉｎｔｏｎ， 米国産）由来の大豆胚芽粉末）を使用する以外は同様にして、カード状形態の本発明大豆発酵食品を得た。
【００６０】
【試験例１】
実施例１および２で得た各本発明大豆発酵食品の品質を以下の通り官能試験した。即ち、本発明大豆発酵該食品試料の味、香り（大豆臭を含む）、爽やかなヨーグルト様風味および総合評価の各項目について、無作為に選出したパネラー１０名による下記５段階試験により評価させた。
【００６１】
５：非常に優秀
４：よい
３：普通
２：悪い
１：非常に悪い
尚、上記官能試験においては、以下の比較試料を同時に評価させた。
比較試料１
実施例１において、脱皮大豆（リポキシゲナーゼ欠損）に代えて、通常の大豆（ビントン（ｖｉｎｔｏｎ，米国産）を用いて同様にして調製したカード状大豆発酵食品。
【００６２】
官能試験の結果を表１に示す。
【００６３】
【表１】
表１に示す結果より、本発明大豆発酵食品は、大豆臭はなく、爽やかなヨーグルト様風味を有する品質良好なものであることが確認された。
【００６５】
【実施例３】本発明大豆発酵食品（飲料形態）の調製
実施例１の（１）に示すリポキシゲナーゼ欠損脱皮大豆および実施例１の（２）に示すリポキシゲナーゼ欠損大豆に由来する大豆胚芽粉末を用いて、実施例１と同様にして下記原料処方からなる均質化液を調製した。
＜原料液処方＞
脱皮大豆 ２重量部
大豆胚芽 ２重量部
砂糖 ５重量部
ブドウ糖 ５重量部
ＨＭペクチン ０．３重量部
クエン酸 ０．２重量部
香料 ０．１重量部
水 ８５．４重量部
全量 １００重量部
得られた均質化液（ｗ／ｏエマルジョン、平均粒子径５μｍ）に、スターターとしてラクトバチルス・ヘルベチカス（財団法人日本乳業技術協会、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ Ｂ−１）とストレプトコッカス・サリバリウス・サーモフィラス（財団法人日本乳業技術協会、Ｓｔｒｅｐｔｏｃｏｃｕｕｓ ｓａｌｉｖａｒｉｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ ５１０）との１：１（重量比）混合物を添加（原料均質化液容積に対して１０重量％、菌数：約１×１０７個）し、３８℃下に１０時間培養した後、得られるカードを乳化機（三和機械工業社製、ホモジナイザー）を用いて、１５０ｋｇ／ｃｍ２、一回パスの条件で均質化した。
【００６６】
その後、有機酸（クエン酸）によりｐＨを４．０に調整し、適当な容器に充填し、８５℃で５分間殺菌処理して、飲料形態の本発明大豆発酵食品を得た。
【００６７】
得られた本発明大豆発酵食品は、ｐＨ４．０、粘度１０ｃｐ／２０℃、平均粒子径１０μｍで、酸味と甘味がバランスよい味とヨーグルト風味とを有しており、６ヶ月以上初期の性状を安定に維持していた。
【００６８】
【試験例２】
実施例３で得た本発明大豆発酵食品（飲料）の品質を、前記官能試験に従って試験した。
【００６９】
その結果、このものは、実施例１で得た本発明大豆発酵食品と同様に、大豆臭はなく、爽やかなヨーグルト様風味を有する品質良好なものであることが確認された。
【００７０】
【実施例４】
（１） 本発明大豆胚芽発酵食品の調製
実施例１の（２）に記載のリポキシゲナーゼ欠損大豆胚芽粉末を、ホモミキサー（特殊機化工業社製）を用いて３０００回転／分で破砕した。得られた破砕物に、下記処方に従って他の添加剤を混合し、混合物を６０℃で加温後、ホモジナイザー（三和機械工業社製ホモジナイザー）を用いて、１５０ｋｇ／ｃｍ２、１回パスの条件で均質化した。
＜原料処方＞
大豆胚芽 ４重量部
砂糖 ５重量部
ブドウ糖 ５重量部
ＨＭペクチン ０．３重量部
クエン酸 ０．２重量部
香料 ０．１重量部
水 ８５．４重量部
全量 １００重量部
得られた均質化液（ｗ／ｏエマルジョン、平均粒子径１０μｍ）に、スターターとしてラクトバチルス・ヘルベチカス（財団法人日本乳業技術協会、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ Ｂ−１）とストレプトコッカス・サリバリウス・サーモフィラス（財団法人日本乳業技術協会、Ｓｔｒｅｐｔｏｃｏｃｕｕｓ ｓａｌｉｖａｒｉｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ ５１０）との１：１（重量比）混合物を添加（原料均質化液容積に対して１０重量％、菌数：約１×１０７個）し、有機酸（クエン酸）によりｐＨを４．５に調整後、適当な容器に充填し、該容器内で３８℃下に１０時間培養して、カード状形態の本発明大豆胚芽発酵食品を得た。
【００７１】
また、この大豆胚芽発酵食品（カード）を乳化機（三和機械工業社製、ホモジナイザー）を用いて、１５０ｋｇ／ｃｍ２、一回パスの条件で均質化し、その後、有機酸（クエン酸）によりｐＨを４に調整し、適当な容器に充填し、８５℃で５分間殺菌処理して、飲料形態の本発明大豆胚芽発酵食品を得た。
【００７２】
【実施例５】
実施例４において、リポキシゲナーゼ欠損大豆胚芽粉末に代えて、大豆胚芽粉末（ビントン（ｖｉｎｔｏｎ，米国産）由来の大豆胚芽粉末）を加熱処理（８０℃、１分間）したものを用いて、同様にして本発明大豆胚芽発酵食品を得た。
【００７３】
本発明大豆発酵食品および大豆胚芽発酵食品は、以下の利点を有しており、新しいヨーグルト様食品として非常に有効である。
大豆臭（青臭み）がないこと、
大豆由来の栄養と共に、従来廃棄していた大豆胚芽の利用に基づいて該大豆胚芽由来の栄養素をも豊富に含むこと、
ヨーグルト様の爽やかな風味があること、
栄養成分的に優れているにもかかわらず特有の臭気味で特に子供、女性に好まれなかった大豆をらち状的に簡便に摂取可能としたものであること、
従来の大豆加工食品である煮豆、納豆、きなこ等では味わえなかった新しい味覚の大豆食品として国民の栄養補給に役立つこと、
特に本発明大豆胚芽食品は、お茶の原料等に使われているにすぎず、通常の食事では多量に摂取することができなかったイソフラボンを多量摂取容易としたこと。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fermented soybean food and a method for producing the same.
[0002]
[Prior art]
Soy is rich in protein with an amino acid composition similar to animal protein, as is called field meat, and more than 50% of the oil (lipid) is used to lower cholesterol in blood. It is known that it is effective for the prevention of adult diseases, especially hypertension, and also contains lecithin as a nutrient and acts on brain cells to be effective against blurring.
[0003]
In addition, soybean contains various vitamins such as vitamin E, which is a component for preventing oxidation in the body, such as vitamin B1, vitamin B2, and vitamin K, as well as calcium, potassium, and dietary fiber as nutrients. . Therefore, its intake is useful for preventing aging, relieving fatigue, preventing constipation, and the like.
[0004]
Furthermore, isoflavones contained in soybeans have a mild female hormone-like action and are effective for menopause, osteoporosis, etc. Oligosaccharides contained in soybeans improve the intestinal environment as a nutrient source of intestinal bacteria It has been reported that intake of soybean can improve chronic physical weakness, fatigue, malaise, palpitations and the like.
[0005]
As described above, since soybeans have high nutritional value and contain various components that are effective for living bodies, soy sauce, miso, natto, soymilk, tofu, processed tofu (tofuage, oilage, In addition, various types of desserts such as yogurt-like foods obtained by fermenting soy milk have been proposed in recent years (see Patent Documents 1, 2, and 3).
[0006]
However, all of the proposed fermented soy milk products have astringency, soybean smell, green odor and the like peculiar to soybean, and cannot have the original flavor of dairy products such as yogurt. There is room for bias in this respect, and there is still room for improvement in this regard. In addition, soymilk used as a raw material of the fermented soymilk has okara separated and removed during the production process, and there is still room for improvement in loss of nutrient sources separated and removed as okara.
[0007]
Furthermore, conventionally, in foods using soybeans such as soymilk as a raw material, soybeans are used after they are molted, and soybean germ (by academically called "hypocotyl", which is a by-product of this molting, A large amount of fine-grained mass mainly composed of “germ” is conventionally disposed of. However, the soybean germ contains a high concentration of soybean saponin, which can be expected to have various functions such as anticholesterol, antilipidemia, antioxidation, and liver damage improving ability, together with the isoflavone. Therefore, if the germ can be reused for processed soybean foods and the like, these effective ingredients and food resources can be effectively used, and environmental pollution due to industrial wastewater can be prevented or reduced. However, soybean germ has a peculiar strong bitterness and astringency that are difficult to remove by treatment such as heating, and has a drawback that it cannot be used as a food material unless these are removed.
[0008]
[Patent Document 1]
JP-A-7-147898
[0009]
[Patent Document 2]
JP-A-8-131090
[0010]
[Patent Document 3]
Japanese Patent No. 2652757
[0011]
[Non-patent document 1]
Hana et al., Japan. J. Breed, Vol. 41, p. 507, 1991
[0012]
[Non-patent document 2]
Journal of the Japanese Society of Agricultural Chemistry, Vol. 59, No. 10, p. 1071, 1985; Journal of the Japan Food Industry Association, Vol. 31, No. 11, p. 751, 1984
[0013]
[Problems to be solved by the invention]
An object of the present invention is to provide a fermented soybean food product using soybean germ effectively. Another object of the present invention is to provide a fermented soybean food having an excellent texture and flavor and capable of deliciously ingesting nutrients of soybean (whole) and soybean germ.
[0014]
A further object of the present invention is to provide a technique for easily and simply producing the fermented soybean food.
[0015]
[Means for Solving the Problems]
The present inventors have conducted intensive studies and found that the above objects can be achieved by the invention described in the following item 1-18, and completed the present invention based on this finding.
[0016]
Item 1. A method for producing a fermented soybean food, wherein lactic acid bacteria are allowed to act on a homogenized solution containing lipoxygenase-deficient dehulled soybeans and soybean germ to perform lactic acid fermentation.
[0017]
Item 2. Item 2. The method according to Item 1, wherein the soybean germ is a soybean germ derived from a lipoxygenase-deficient soybean.
[0018]
Item 3. Item 2. The method according to Item 1, wherein the soybean germ is a heat-treated soybean germ.
[0019]
Item 4. Item 2. The method for producing a fermented soybean food according to Item 1, further comprising homogenizing after lactic acid fermentation.
[0020]
Item 5. Item 3. The method for producing a fermented soybean food according to Item 2, further comprising homogenizing after lactic acid fermentation.
[0021]
Item 6. Item 4. The method for producing a fermented soybean food according to Item 3, further comprising homogenizing after lactic acid fermentation.
[0022]
Item 7. Item 7. The method according to any one of Items 1 to 6, wherein the homogenized solution contains 0.1 to 10 parts by weight of soybean germ based on 1 part by weight of lipoxygenase-deficient molted soybean.
[0023]
Item 8. Item 7. The method according to any one of Items 1 to 6, wherein the lactic acid bacteria is a mixture of Lactobacillus helveticus and Streptococcus thermophilus.
[0024]
Item 9. Item 9. The method according to item 8, wherein the mixing weight ratio of Lactobacillus helveticus and Streptococcus thermophilus is 1: former: 0.1-10 latter.
[0025]
Item 10. Item 7. The method according to any one of Items 1 to 6, wherein the lactic acid fermentation is performed using lactic acid bacteria in an amount of 1 to 20% by weight based on the total weight of the lipoxygenase-deficient molted soybean and soybean germ.
[0026]
Item 11. Item 1. Fermented soybean food obtained by the method according to Item 1.
[0027]
Item 12. Item 7. A fermented soybean food obtained by the method according to Item 2.
[0028]
Item 13. Item 4. A fermented soybean food obtained by the method according to Item 3.
[0029]
Item 14. Item 7. A fermented soybean food obtained by the method according to Item 4.
[0030]
Item 15. Item 7. Fermented soybean food obtained by the method according to Item 5.
[0031]
Item 16. Item 7. A fermented soybean food obtained by the method according to Item 6.
[0032]
Item 17. A fermented food for soybean germ, characterized in that a lactic acid bacterium is allowed to act on a homogenized solution containing at least one soybean germ selected from the group consisting of soybean germ derived from lipoxygenase-deficient soybean and heat-treated soybean germ, and lactic acid fermentation is performed. Production method.
[0033]
Item 18. Item 18. The method for producing a fermented soybean germ food according to Item 17, further comprising homogenizing after lactic acid fermentation.
[0034]
The fermented soybean food of the present invention contains soybean germ or nutrients contained in the germ and soybean without substantial loss. Moreover, among the nutrients, proteins and saccharides, in particular, are degraded or denatured by lactic acid fermentation so as to be excellent in digestion and absorption. Further, the food of the present invention is a yogurt-like refreshing and rich flavored food due to the generation of lactic acid and the generation of flavor components by the lactic acid fermentation. Furthermore, the fermented soybean food of the present invention has a functionally excellent texture and flavor due to low molecular fatty acids derived from fermented soybeans, and is very palatable and delicious.
[0035]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the method for producing the fermented soybean food of the present invention will be described in detail.
[0036]
(1) Lipoxygenase-deficient molted soybean
In the production of the fermented soybean food of the present invention, it is important that the dehulled soybean that can be used as a raw material is a lipoxygenase-deficient raw soybean. The lipoxygenase-deficient soybean is a soybean (for example, cultivar: Fukuyutaka) in which lipoxygenase has been deleted by a breeding method or the like. Ordinary raw soybean contains three types of lipoxygenases (L-1, L-2, L-3) which are enzymes that oxidize unsaturated fatty acids. If raw soybean is crushed, soybean tissue is destroyed and free fatty acids present in the tissue are released, and lipoxygenase acts on this to produce n-hexanal, which is the main component of green soybean odor, to produce soybean products. Gives a unique astringency, bean odor, and blue odor. This enzyme can be inactivated by heat treatment (for example, 85-135 ° C., 30 seconds-20 minutes), but it is difficult to completely inactivate the enzyme present in soybean by heat treatment of soybean. . In addition, the heat treatment causes denaturation and decomposition of soy protein, and has a serious adverse effect on the quality of soy as a food material. Since lipoxygenase-deficient soybeans are not obtained by such heat treatment, there is no risk of denaturing or decomposing soybean proteins by using such soybeans. Soybeans from which all three lipoxygenases have been deleted can be obtained, for example, by the method of Hika et al. (Japan. J. Breed, Vol. 41, p. 507, 1991), and are commercially available as such. Also, partially-deleted soybeans in which some of the three enzymes are deleted are known (for example, Journal of the Japanese Society of Agricultural Chemistry, Vol. 59, No. 10, p. 1071, 1985; Japan Food Industry Association) Journal, Vol. 31, No. 11, page 751, 1984, etc.).
[0037]
In the present invention, the lipoxygenase-deficient molted soybean is obtained by molting (peeling) the lipoxygenase-deficient raw soybean using a suitable molting machine, an auxiliary molting machine or the like according to a conventional method to obtain a half-soybean. (Crushing) to obtain a coarsely crushed product, which is further subjected to a homomixer treatment and a homogenization treatment to prepare a homogenized liquid. The peeling and crushing are performed by ordinary means, for example, by using friction, impact, and shear. Cracked soybeans are commercially available as soy flour, and in the present invention, commercially available soy flour can also be used.
[0038]
The lipoxygenase-deficient raw soybeans are not limited to the variety and the like, and various types can be used. The raw soybeans are previously subjected to a selective treatment for removing cracked beans, crushed beans, insect-eating beans, other seeds, foreign substances, etc. according to a general method, and to remove soil dust and the like adhering to the surface of soybeans. Cleaning treatment such as water washing can be performed.
[0039]
(2) Soybean germ
In the production of the fermented soybean food of the present invention, the soybean germ used as a raw material is a seed coat containing about 10 to 20% (% by weight, the same applies hereinafter) germ by-produced in the usual soybean dehulling step and half-crushing step. The mixture may be a mixture of embryos, and may contain about 40-70% of embryos obtained by sieving from the mixture. Further, embryos 90-97 obtained by purifying this by specific gravity separation or the like may be used. %. Such a soybean germ (powder) isolated with high purity is commercially available as such, and such a commercially available product can also be advantageously used in the present invention.
[0040]
As the soybean germ, those derived from ordinary various varieties of soybeans can be used as they are for the production of the fermented soybean food of the present invention. However, soybean germ that is not derived from lipoxygenase-deficient soybeans generally has a specific bitterness and astringency depending on the variety, and the bitterness and the like may remain even by lactic acid fermentation according to the present invention. Therefore, when such a soybean germ is used, it is preferable to use it in the present invention after deodorizing it in the same manner as in the usual heat treatment of soybean. This heat treatment can be carried out, for example, by stacking soybean germ in a thin layer on a belt-shaped conveying means and passing it through a moist heat atmosphere at a temperature of 100 ° C. or less, preferably about 60-95 ° C. under normal pressure. . The soybean germ used in the present invention is particularly preferably a soybean germ derived from the aforementioned lipoxygenase-deficient soybean.
[0041]
(3) Homogenization liquid
In the production of the fermented soybean food of the present invention, the lipoxygenase-deficient dehulled soybean and the soybean germ are mixed in a powder form (when both are obtained as powders), or both are mixed and pulverized. A homogenized solution is prepared by a homogenizing treatment according to a conventional method. The pulverization can be performed in a conventional manner. More specifically, there can be mentioned a method in which the dehulled soybean and soybean germ as raw materials are immersed in water and then wet-pulverized using a suitable crusher such as a colloid mill. The obtained pulverized product usually has a particle size of about 10 to 150 μm, preferably about 10 to 30 μm.
[0042]
The mixing ratio of the two can be determined as appropriate. Generally, it can be selected from the range of about 0.2-1 part by weight of soybean germ, preferably about 0.4-0.8 part by weight, per part by weight of dehulled soybean. That is, the soybean germ is determined to be about 17-50% by weight, preferably about 28-45% by weight in the mixture. The amount of water in the homogenized liquid is not particularly limited on the premise that an o / w emulsion can be obtained, but it is usually appropriate to set the amount to about 70 to 90% by weight. In the present invention, it is also possible to employ a heating condition of about 60 ° C. in order to more smoothly prepare the homogenized solution. In the homogenized liquid thus prepared, it is usually preferable that emulsified particles have an average particle diameter of about 10 μm.
[0043]
In the homogenized solution, various additives (eg, sugars such as sugar and glucose; sugars such as glucose; juices and juice extracts) for preparing the taste and flavor of the fermented soybean food of the present invention obtained by successively fermenting the same Natural and synthetic flavors such as vanilla extract; surfactants such as sugar esters, monoglyceride sorbitan fatty acid esters; acidulants such as citric acid) and at least one pectin; At least one kind of stabilizer such as carrageenan and gum arabic for improving the stability of the homogenized solution can be appropriately blended. Additives such as the above saccharides can be added in advance to the homogenized liquid before lactic acid fermentation, and can also be added and blended into an emulsion obtained after lactic acid fermentation.
[0044]
The amount of each additive can be appropriately determined by those skilled in the art according to the obtained soybean fermented food of the present invention. For example, the seasoning is suitably selected from an amount incorporated in the food of the present invention in an amount of about 0.1 to 10% by weight. About 0.05-1% by weight of a flavoring agent, about 0.1-1% by weight of a surfactant, and about 0.01-0.5% by weight of an acidulant are incorporated in the food of the present invention, respectively. Suitably the amount is selected. Also, stabilizers can be utilized in the amounts in which they are normally used (up to about 1% by weight).
(4) Lactic acid fermentation
The fermented soybean food of the present invention is obtained by allowing a lactic acid bacterium to act on a homogenized liquid containing the lipoxygenase-deficient dehulled soybean and the soybean germ described in (3) above, or by fermenting the fermented product thereafter. Can be
[0045]
The lactic acid bacteria used for the lactic acid fermentation may be various lactic acid bacteria known to be conventionally used for producing yogurt and lactic acid fermented beverages. Particularly, in the present invention, a mixed bacterium of Lactobacillus helveticus and Streptococcus salivarius thermophilus is preferred as the lactic acid bacterium. As each of these bacteria, for example, Lactobacillus helveticus B-1 and Streptococcus salivarius thermophilus 510 of the Japan Dairy Technology Association can be used. Each of these bacteria may be immobilized on a suitable carrier. When a mixed bacterium is used, the mixing ratio of each bacterium is preferably selected, for example, from a ratio of 0.1 to 10 parts by weight of Streptococcus salivarius thermophilus to 1 part by weight of Lactobacillus helveticus.
[0046]
Lactic acid fermentation is carried out by adding nutrients such as fermentation promoting substances for good growth of lactic acid bacteria, if necessary, such as glucose, starch, sucrose, lactose, dextrin, sorbitol, fructose, to the homogenized solution prepared in the above (3). After adding a carbon source such as yeast extract, nitrogen source such as peptone, vitamins, minerals, etc., and heat sterilizing (about 100-130 ° C., 15-60 minutes), a predetermined amount of lactic acid bacteria is added to the obtained liquid. Inoculation is performed. The amount of the fermentation promoting substance to be added can be appropriately determined and is not particularly different from those in the case of lactic acid fermentation using this kind of lactic acid bacteria.
[0047]
The inoculation amount of lactic acid bacteria is about 1 × 10 3 lactic acid bacteria (total amount when two kinds of lactic acid bacteria are used) in 1 cc of the homogenized solution.6Or more, preferably about 1 × 107It is suitably selected from the amount that contains the lactic acid bacterium and the amount that the lactic acid bacteria solution concentration in the homogenized solution is about 1 to 20% by weight.
[0048]
Lactic acid fermentation can usually be carried out by aeration and stirring at a temperature of about 25-45 ° C. and about 5-48 hours. Lactic acid fermentation is preferably carried out until the pH of the fermentation liquor is reduced to about 5 or less and the lactic acidity is reduced to about 0.3%. After fermentation, it is preferable to adjust the final pH to 4.5 or lower using, for example, citric acid or the like, whereby a fermented soybean product having an excellent flavor according to the present invention can be obtained.
(5) The fermented soybean food of the present invention
The fermented soybean food of the present invention can be obtained by the lactic acid fermentation described above. It has a card form and can be used as it is as a yogurt-like or pudding-like food.
[0049]
The present invention also provides a beverage-type fermented soybean food obtained by further homogenizing the curd obtained as described above. This homogenization can be performed using a general emulsifier (homogenizer). Specifically, the homogenization is performed using, for example, a high pressure homogenizer (LAB40) manufactured by Gaulin Co., Ltd., at about 200 to 1000 kgf / cm.2, Preferably about 300-800 kgf / cm2Or 150 kg / cm using a homogenizer (product number: HA × 4571, H20-A2, etc.) manufactured by Sanwa Machine Industry Co., Ltd.2Or it can be carried out under more conditions. By this homogenization, it is possible to obtain a fermented soybean beverage having excellent texture, particularly smoothness. In addition, in this homogenization, if necessary, an appropriate dilution, addition of organic acids for pH adjustment, and production of beverages such as sugars, fruit juices, thickeners, surfactants, flavors, etc. Various additives commonly used in the present invention can also be appropriately added. Specific examples of preferred additives and their amounts (% by weight based on the weight of the curd-shaped fermented product) include, for example, 8% glucose (% by weight, the same applies hereinafter), 8% sugar, 8% dextrin, 0.1% citric acid Glycerin fatty acid ester 0.2% and fragrance 0.1%.
[0050]
The fermented soybean beverage of the present invention thus obtained may be appropriately sterilized or sterilized (for example, sterilization at 85 ° C. for 5 minutes) according to a conventional method, and then filled into an appropriate container aseptically to obtain a product. it can. The product is excellent in the texture and flavor of a smooth throat, and in addition, has a uniform cloudy emulsified state (pH: about 4.5, viscosity: about 10 cp (by B-type viscometer), emulsified particles) (Average particle diameter: about 5 μm, emulsion stability: almost no precipitation occurs in a centrifugal separator (3000 rpm / 1 minute)), and is excellent in quality.
(6) Fermented soybean germ food of the present invention
The present invention also provides a fermented soybean germ food and a method for producing the same. The fermented soybean germ food according to the present invention described above, except that a homogenized solution containing at least one soybean germ selected from the group consisting of soybean germ derived from lipoxygenase-deficient soybean and heat-treated soybean germ is used. It can be manufactured in the same manner as food. In other words, in the production of the fermented soybean food of the present invention, the soybean germ of the present invention is obtained without using a lipoxygenase-deficient dehulled soybean and using a lipoxygenase-deficient soybean germ and / or a heat-treated soybean germ as a soybean germ. A fermented germ food can be obtained.
[0051]
The obtained fermented soybean germ food of the present invention (curd form and drink form) has no blue odor of soybean, and has a grainy or sedimentary texture in the same manner as the fermented soybean food of the present invention (curd form and drink form). None, very excellent in taste and flavor. Moreover, it has a smooth texture, high nutritional value, good digestibility, and excellent storage stability. In particular, the fermented food of soybean germ contains soybean germ as a main raw material, and thus contains abundantly high concentrations of nutrients derived from soybean germ, particularly isoflavones and soybean saponins. Osteoporosis, hepatic dysfunction, and the like.
[0052]
【Example】
Hereinafter, examples will be given to explain the present invention in more detail.
[0053]
Example 1 Preparation of fermented soybean food (card) of the present invention
(1) Preparation of molted soybean
Soybeans (lipoxygenase-deficient soybeans, varieties: Ichihime, Agriculture and Forestry registration number: Daizu Agriculture and Forestry No. 103, naming registration date: August 21, 1996, Former system name: Kyushu 111) was used.
[0054]
The soybeans were dehulled as follows. That is, the selected soybeans were heated at a temperature of 90 ° C. for 0.5-5 minutes until the soybeans were easily peeled and broken.
[0055]
Using a molting machine and an auxiliary molting machine (using a screening molting system manufactured by Harada Sangyo Co., Ltd.), the skin was peeled and divided into halves to obtain a molted soybean.
[0056]
(2) Preparation of soybean germ
As the soybean germ, lipoxygenase-deficient soybean germ powder (particle size: 150 μm) was used.
[0057]
(3) Preparation of the fermented soybean food of the present invention
A predetermined amount of the dehulled soybean of (1) and the soybean germ of (2) were immersed in water for 6 hours, and then crushed at 1,000 rpm using a colloid mill (manufactured by Tokushu Kika Kogyo Co., Ltd.). The obtained crushed product was mixed with other additives according to the following prescription, and the mixture was heated at 60 ° C., and then 150 kg / cm using a homogenizer (a homogenizer manufactured by Sanwa Machine Industry Co., Ltd.).2And was homogenized by passing once.
<Raw material formulation>
5 parts by weight of molted soybean
2 parts by weight of soybean germ
5 parts by weight of sugar
Glucose 5 parts by weight
HM pectin 0.3 parts by weight
0.2 parts by weight citric acid
0.1% by weight of fragrance
82.4 parts by weight of water
100 parts by weight in total
The HM pectin used was manufactured by Sanseki Co., Ltd.
[0058]
Lactobacillus helveticus (Lactobacillus helveticus B-1) and Streptococcus salivarius thermophilus (Japan Foundation) were used as starters in the obtained homogenized liquid (w / o emulsion, average particle size 5 μm). Dairy Technology Association, 1: 1 (weight ratio) mixture with Streptococcus salivarius thermophilus 510) added (10% by weight based on the volume of the raw material homogenized liquid, the number of bacteria: about 1 × 107And adjusted to pH 4.5 with an organic acid (citric acid), filled in an appropriate container, and cultured in the container at 38 ° C. for 10 hours to obtain a fermented soybean food of the present invention in a card form. Got.
[0059]
Example 2 Preparation of fermented soybean food (card) of the present invention
The soybean fermentation of the present invention in the form of a card was carried out in the same manner except that soybean germ powder (soybean germ powder derived from Vinton, USA) was used instead of the lipoxygenase-deficient soybean germ powder used in Example 1. Got food.
[0060]
[Test Example 1]
The quality of each of the fermented soybean foods of the present invention obtained in Examples 1 and 2 was subjected to a sensory test as follows. That is, the taste, aroma (including soybean odor), refreshing yogurt-like flavor, and comprehensive evaluation of the soybean fermented food sample of the present invention were evaluated by the following five-stage test by ten randomly selected panelists. .
[0061]
5: Excellent
4: Good
3: Normal
2: Bad
1: very bad
In the sensory test, the following comparative samples were evaluated at the same time.
Comparative sample 1
A fermented curd-shaped soybean food prepared in the same manner as in Example 1 except that normal soybeans (vinton, produced in the United States) are used in place of the molted soybeans (lipoxygenase-deficient).
[0062]
Table 1 shows the results of the sensory test.
[0063]
[Table 1]
From the results shown in Table 1, it was confirmed that the fermented soybean food of the present invention did not have a soybean odor and had a refreshing yogurt-like flavor and a good quality.
[0065]
Example 3 Preparation of Fermented Soybean Food of the Present Invention (Beverage Form)
Using the lipoxygenase-deficient soybean soybean shown in Example 1 (1) and the soybean germ powder derived from the lipoxygenase-deficient soybean shown in Example 1 (2), homogenization consisting of the following raw material formulation in the same manner as in Example 1 A liquid was prepared.
<Raw material formulation>
2 parts by weight of molted soybean
2 parts by weight of soybean germ
5 parts by weight of sugar
Glucose 5 parts by weight
HM pectin 0.3 parts by weight
0.2 parts by weight citric acid
0.1% by weight of fragrance
85.4 parts by weight of water
100 parts by weight
Lactobacillus helveticus (Lactobacillus helveticus B-1) and Streptococcus salivarius thermophilus (Japan Foundation) were used as starters in the obtained homogenized liquid (w / o emulsion, average particle size 5 μm). Dairy Technology Association, 1: 1 (weight ratio) mixture with Streptococcus salivarius thermophilus 510) added (10% by weight based on the volume of the raw material homogenized liquid, the number of bacteria: about 1 × 107After culturing at 38 ° C. for 10 hours, the obtained curd was 150 kg / cm using an emulsifying machine (manufactured by Sanwa Machine Industry Co., Ltd., homogenizer).2And homogenized under the condition of a single pass.
[0066]
Thereafter, the pH was adjusted to 4.0 with an organic acid (citric acid), filled in an appropriate container, and sterilized at 85 ° C. for 5 minutes to obtain a fermented soybean food of the present invention in a beverage form.
[0067]
The obtained fermented soybean food of the present invention has a pH of 4.0, a viscosity of 10 cp / 20 ° C., an average particle diameter of 10 μm, a well-balanced sour and sweet taste, and a yogurt flavor, and has an initial property of 6 months or more. It was kept stable.
[0068]
[Test Example 2]
The quality of the fermented soybean food of the present invention (beverage) obtained in Example 3 was tested according to the sensory test described above.
[0069]
As a result, similar to the fermented soybean food of the present invention obtained in Example 1, it was confirmed that this product had no soybean odor and had a refreshing yogurt-like flavor and was of good quality.
[0070]
Embodiment 4
(1) Preparation of fermented soybean germ food of the present invention
The lipoxygenase-deficient soybean germ powder described in (2) of Example 1 was crushed at 3000 rpm using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The obtained crushed product was mixed with other additives according to the following prescription, and the mixture was heated at 60 ° C., and then 150 kg / cm using a homogenizer (a homogenizer manufactured by Sanwa Machine Industry Co., Ltd.).2And homogenized under the condition of one pass.
<Raw material formulation>
4 parts by weight of soybean germ
5 parts by weight of sugar
Glucose 5 parts by weight
HM pectin 0.3 parts by weight
0.2 parts by weight citric acid
0.1% by weight of fragrance
85.4 parts by weight of water
100 parts by weight
Lactobacillus helveticus (Lactobacillus helveticus B-1) and Streptococcus salivarius thermophilus (Japan Foundation) were used as starters in the obtained homogenized liquid (w / o emulsion, average particle diameter 10 μm). Dairy Technology Association, 1: 1 (weight ratio) mixture with Streptococcus salivarius thermophilus 510) added (10% by weight based on the volume of the raw material homogenized liquid, the number of bacteria: about 1 × 107And adjusted to pH 4.5 with an organic acid (citric acid), filled in an appropriate container, and cultured in the container at 38 ° C. for 10 hours to obtain a fermented fermented soybean embryo of the present invention in a card form. Got food.
[0071]
The fermented soybean germ food (card) was emulsified with a homogenizer (manufactured by Sanwa Machine Industry Co., Ltd., 150 kg / cm).2After homogenizing under the condition of a single pass, the pH was adjusted to 4 with an organic acid (citric acid), filled in an appropriate container, and sterilized at 85 ° C. for 5 minutes to obtain a soybean germ of the present invention in a beverage form. A fermented food was obtained.
[0072]
Embodiment 5
In Example 4, in place of the lipoxygenase-deficient soybean germ powder, a soybean germ powder (soybean germ powder derived from Vinton, U.S.A.) heat-treated (80 ° C., 1 minute) was used and treated in the same manner. The fermented soybean germ food of the present invention was obtained.
[0073]
The fermented soybean food and fermented soybean germ of the present invention have the following advantages and are very effective as new yogurt-like foods.
No soy smell (blue smell)
Along with the soybean-derived nutrients, rich in nutrients derived from the soybean germ based on the use of soybean germ that has been conventionally discarded,
There is a refreshing flavor like yogurt,
Despite being excellent in nutritional components, soybeans that were not favored by children and women in particular because of their unique odor taste were made easy to eat in a simple manner,
Boiled beans, natto, kinako, etc., which are traditional processed soybean foods, can be used as a new taste soybean food that could not be tasted, helping the nutrition of the people,
In particular, the soybean germ food of the present invention is used only as a raw material for tea and the like, and makes it easy to ingest a large amount of isoflavones which could not be ingested in a normal diet.
Claims (18)
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007236227A (en) * | 2006-03-06 | 2007-09-20 | Shikoku Nyugyo Kk | New lactic acid bacteria |
| WO2008053902A1 (en) * | 2006-10-31 | 2008-05-08 | Fuji Oil Company, Limited | Food or beverage containing highly unsaturated fatty acid, and process for production thereof |
| WO2008146676A1 (en) * | 2007-05-31 | 2008-12-04 | Kagome Co., Ltd. | Novel lactic acid bacterium strain, fermented food/beverage, and method for production of fermented food/beverage |
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