JP2005046049A - Novel fermented soy milk and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a novel soybean product comprising fermented soy milk improved in palatability and excellent in functionality; and to provide a method for producing the novel soybean product such as the novel fermented soy milk. <P>SOLUTION: The method for producing fermented soy milk comprises making soy bean, malt and water exist together. The fermented soy milk is obtained by the method. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a novel fermented soymilk and a method for producing the same.

  Conventionally, fermented soymilk is produced mainly by adding lactic acid bacteria to soymilk to cause lactic acid fermentation, and what is produced is a so-called lactic acid beverage having a sour taste from lactic acid (for example, Patent Document 1). The conventional fermented soymilk has a completely different taste from soymilk and prepared soymilk because of its strong acidity, and its range of use as a foodstuff is limited.

  Moreover, what added koji to soybeans for the purpose of functional addition (increase in γ-aminobutyric acid: Patent Document 2) and reduction of soybean allergen (Patent Document 3) is known. It is said that there was no difference in sex from ordinary soymilk and prepared soymilk.

  On the other hand, for soy milk and prepared soy milk, the presence of soy odor makes the palatability worse, but this soy odor is an unsaturated fatty acid such as linoleic acid contained in the raw soybean, which is also an oxidase enzyme contained in soybean. This is because lipid peroxide is produced by the action of lipoxygenase, and n-hexanal, which is the main component of soybean odor, is produced by the action of hydroperoxide lyase, which is a desorption enzyme. As a method for preventing soy odor from being produced in soy milk and prepared soy milk, a method of inactivating lipoxygenase by grinding soybean with high-temperature water at 80 ° C. or higher (Patent Document 4), or a soybean in which lipoxygenase is completely deficient A method using (Agriculture 103, Kyushu 111) is known.

  In addition to soy odor, soy milk has a so-called unpleasant taste such as a bitter taste derived from saponin and soybean protein, and an astringent taste derived from isoflavonoids such as genistin and daidin. In order to improve this, it has been reported that the soymilk is treated with an enzyme to improve the aftertaste.

  However, any of the above-mentioned improvements in soymilk is only a fine improvement of conventional soybeans and soymilk, and has not led to a significant improvement in taste from conventional soymilk.

Soy foods are nutritionally superior and have recently attracted attention with various reports on functionality. In particular, soy milk has attracted attention as a functional food that can efficiently ingest the active ingredients of such soybean foods. However, as described above, the conventional soymilk has significant problems of unpleasant taste such as soybean odor, bitterness and astringency due to the raw material soybean. In order to improve this, methods of fermenting by adding lactic acid bacteria to soy milk and methods of processing soy milk with an enzyme agent have been reported, but soy milk fermented with lactic acid bacteria has a strong acidity, soy milk treated with an enzyme agent is , Proteolytic enzymes increase hydrophobic amino acids, resulting in a bitter taste.
Therefore, development of a new soy product with high palatability preferred by everyone is desired.
Japanese Patent Laid-Open No. 11-46685 JP-A-11-103825 JP-A-7-203890 Japanese Patent Laid-Open No. 11-46685

  An object of the present invention is to provide a novel soybean product and a method for producing the novel soybean product.

  As a result of intensive studies to achieve the above object, the present inventors have made fermented soymilk with improved palatability and functionality by fermenting soybeans, straw and water together. As a result, the present invention has been completed. That is, the novel fermented soymilk of the present invention maintains the original taste of soymilk, is added with moderate sweetness and aroma derived from koji, and rich, and various enzymes produced by koji molds act appropriately. It is fermented soymilk with reduced soy odor, masked by sugar derived from koji, and alleviating unpleasant tastes such as bitterness and astringency, etc., and various enzymes produced by koji molds It is a fermented soymilk with excellent functionality with improved nutritional value and digestion and absorption by acting moderately. Therefore, the novel fermented soymilk of the present invention has a wide range of uses as a food material.

That is, the present invention is as follows.
[1] A method for producing fermented soymilk comprising a step of allowing soybeans, straw and water to coexist.
[2] The production method of the above-mentioned [1], comprising a step of grinding soybeans while adding water to obtain a suspension, and adding koji to the obtained suspension.
[3] The production method according to [1] or [2], further including a filtering step.
[4] The production method according to any one of the above [1] to [3], which is performed under conditions under which an enzyme derived from salmon can act.
[5] The production method of the above-mentioned [4], wherein the enzyme derived from koji is a sugar-related enzyme or a proteolytic enzyme.
[6] The production method according to any one of [1] to [5], wherein the soybean is a soybean selected from dried soybeans, boiled soybeans, soybean powder, or defatted soybeans.
[7] Fermented soymilk produced by the production method of any one of [1] to [6] above.

  According to the present invention, moderate sweetness and aroma derived from persimmon, improving the palatability by adding a thick, further various nutrients produced by koji molds, the nutritional value and digestion absorption, Reduced soy odor, etc., masked by sugar derived from koji, eased unpleasant tastes such as bitterness and astringency, etc. Fermented soymilk can be obtained.

  The koji used in the present invention refers to a koji mold inoculated and grown on a food material such as cereal grains (eg, rice, wheat, beans). Aspergillus is one that produces an enzyme that is effective for the present invention, and is not particularly limited as long as it is a harmful organism that eats. For example, Aspergillus genus, Penicillium genus, Mucor genus, Examples include microorganisms belonging to the genus Rhizopus, Monascus, or Absidia, and specific examples include, for example, Oryzae of the genus Aspergillus.

  Neisseria gonorrhoeae can be rice bran, wheat straw, bean straw, etc., depending on the type of inoculation partner (food material such as grain). In the present invention, any of these may be used, but rice bran is preferred. Rice bran is a product obtained by breeding koji mold on steamed rice, and examples thereof include trade names: Rokurokumai Koji, Ryokuroku Co., Ltd., and the like.

  Aspergillus oryzae produce a wide variety of enzymes depending on the type of the koji mold, and even if the koji mold is the same, the balance of the enzymes produced varies depending on the growth process, for example, the difference in the temperature of the product. Any of these may be used as long as they generate.

The enzyme derived from koji is not particularly limited, and examples thereof include carbohydrate-related enzymes and proteolytic enzymes. Sugar-related enzymes refer to enzymes that act on polysaccharides such as starch, fibrin, hemicellulose, pectin and the like, and monosaccharides and oligosaccharides constituting them, such as α-amylase, α-glucosidase, glucoamylase, Examples include amylase, transferase, β-glucanase, β-glucosidase, xylanase, galactomannanase, pectinase, and pectinesterase.
Examples of proteolytic enzymes include acid protease, neutral protease, acid carboxypeptidase, aminopeptidase and the like.

  The koji can be obtained by inoculating and growing any of the above koji molds (food materials such as cereals) using known methods, but commercially available ones (for example, trade names: Rokurokumai Koji, Ryokuroku Co., Ltd.) May be used.

(1) Process in which soybean, straw and water coexist The present invention is characterized in that soybean, straw and water coexist and fermented. Specifically, for example, the koji obtained by inoculating the koji mold on any raw material (food material such as cereal) is added to the ground soybean, and the mixture is maintained in a water-containing state, so that the propagation of bacteria It is possible to ferment by treating for an arbitrary time in a temperature range that suppresses the temperature.

  There is no particular limitation on the order of addition for allowing soybean, straw and water to coexist. In order to allow soybeans, straw and water to coexist, for example, the soybean is ground by adding water to obtain a suspension, and then the straw is added to the obtained suspension. After adding, the method of adding soot, etc. are mentioned.

The raw material soybeans may be processed ones such as dried soybeans, boiled soybeans, soybean powder, and defatted soybeans. For example, defatted soybean powder may be used.
Here, the dry soybean means a normally circulated dried soybean. Boiled soybeans are those obtained by soaking whole soybeans in water and then boiled to soften the tissue. Soybean powder is pulverized whole soybeans. The defatted soybean is a residue of about 0.9% oil that is obtained by industrially removing the oil of whole soybean, which is generally called defatted soybean, as well as low-fat soybean (oil content about 5-6%), high-fat soybean ( This is a concept including about 15% of oil).
It is preferable to use soybeans that have been ground.

  The grinding of soybeans may be performed by a method known per se in the field of processed soybean foods. The degree of grinding is not particularly limited.

  In the case of using dried soybeans, it is preferable to immerse them in water before grinding in order to soften the soybean tissue.

The amount of koji used is usually 5 to 50 parts by weight, preferably 10 to 30 parts by weight, based on the total amount of soybean and water (100 parts by weight).
The amount of water used varies depending on the state of soybean used (dried, boiled, etc.), but generally 500 parts by weight to 2000 parts by weight, preferably 600 parts by weight to 100 parts by weight of dried soybeans. 1000 parts by weight.

This step is preferably performed under conditions where an enzyme derived from the koji used can act.
For example, it is usually performed under conditions of 5 to 85 ° C, preferably 40 to 65 ° C.
In addition, this step is preferably performed in a temperature range in which other microorganisms hardly propagate, for example, 60 ° C. or more, from the viewpoint of suppressing the propagation of various bacteria.
In addition, in order to make it easier to receive the action of the koji, when adding koji later, before adding koji, the mixture of soybean and water is heated at 80 to 130 ° C. for 10 seconds to 60 minutes. It is preferable to keep it.

  This step is usually performed for 1 to 72 hours, preferably 3 to 7 hours.

(2) The process to filter In this invention, it is preferable to filter after said process (1). Filtration can be performed by an ordinary method, and examples thereof include filtration with pharmacopoeia gauze, filtration with a cloth bag, and solid-liquid separation with a continuous centrifuge (screw decanter).

  The novel fermented soymilk of the present invention thus obtained may be used as it is as a fermented soymilk beverage, and can also be used as a seasoning base for various foods (for example, bread making, baked confectionery, sauce, sauces, etc.). .

  EXAMPLES Hereinafter, examples will be described to describe the present invention in detail, but the present invention is not limited to these examples.

  After 150 g of soybeans were soaked in 600 mL of water overnight and ground, an equal amount of boiling water was added to the resulting mixture, mixed, and boiled for 10 minutes. Thereafter, the mixture was cooled to 60 ° C, and 160g of rice bran (branch fungus (Ryokuroku preservation strain) was propagated in steamed rice and finished with a target when almost no conidia were generated) was added and held at 60 ° C for 5 hours. And it filtered with pharmacopoeia gauze and obtained fermented soymilk of this invention.

Claims (7)

  A method for producing fermented soymilk, comprising a step of allowing soybeans, straw and water to coexist.   The production method according to claim 1, further comprising the step of grinding the soybean while adding water to obtain a suspension, and adding koji to the resulting suspension.   Furthermore, the manufacturing method of Claim 1 or 2 including the process to filter.   The manufacturing method in any one of Claims 1-3 performed on the conditions which the enzyme derived from a cocoon can act.   The production method according to claim 4, wherein the enzyme derived from koji is a carbohydrate-related enzyme or a proteolytic enzyme.   The production method according to any one of claims 1 to 5, wherein the soybean is a soybean selected from dried soybeans, boiled soybeans, soybean powder, or defatted soybeans.   Fermented soymilk produced by the production method according to claim 1.