JP2006094816A - Method for producing drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a drink having an excellent flavor from an aqueous solution which is obtained from soybeans and has not been sufficiently used for food uses. <P>SOLUTION: This method for producing the drink is characterized by obtaining an aqueous extract having a (total sugar weight%/crude protein weight%) of >5 from soybeans and then subjecting the aqueous extract as a main raw material to a lactic acid fermentation. The aqueous extract is preferably concentrated and desalted. The aqueous extract is preferably mixed with a small amount of a sugar. The aqueous extract is preferably sterilized and then supplied to the lactic acid fermentation. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a lactic acid fermented beverage containing soybean sugar.

In the production of processed soybean foods such as tofu, soybean protein, boiled beans, and soy milk, an aqueous solution such as soybean whey and boiled juice is by-produced in the process. From the viewpoint of environmental conservation, their effective use is an important issue, and some proposals have been made.
Among these, for food use, for example, a soybean whey food in which lactic acid bacteria and yeast are grown using soybean whey, which is the remainder obtained by extracting and separating soybean protein, as a main raw material has been reported in Patent Document 1, It is not used in reality because of its limitations.

  On the other hand, Patent Document 2 reports a bean beverage obtained from soybean or a mixture of soybean and peanut through a process of removing soluble oligosaccharides from soybean broth. Furthermore, Patent Document 3 suggests that soy oligosaccharides not only interfere with lactic acid fermentation but are also unfavorable in terms of flavor, and use fermented beverages using soy milk from which this is removed. As described above, the extract of soybean is considered to be a target to be removed from drinking soluble sugar contained therein, and it has not yet been made to make a good beverage by using the extracted water containing it. Absent.

Japanese Patent Publication No. 5-83218 JP-A-53-101562 Japanese Patent Laid-Open No. 8-66161

  An object of the present invention is to obtain a beverage having an excellent flavor using an aqueous solution from soybeans.

As a result of diligent research to solve the above-mentioned problems, the present inventors have obtained a low protein in an aqueous solution obtained by immersing soybean in water rather than so-called soybean whey (a supernatant liquid obtained by acid precipitation from soy milk). As a result, the present invention was completed by obtaining knowledge that a very delicious beverage can be obtained by lactic acid fermentation using this (hereinafter referred to as an aqueous extract).
That is, the present invention is a method for producing a beverage characterized in that an aqueous extract of (total sugar weight% / crude protein amount%)> 5 is obtained from soybean and lactic acid fermentation is performed using this as a main ingredient.
This aqueous extract is preferably concentrated and desalted. The aqueous extract is preferably added with saccharides or sterilized for lactic acid fermentation.

  According to the present invention, it has become possible to obtain a beverage exhibiting a good flavor similar to fruit using an aqueous solution from soybean, which has not been sufficiently used for conventional edible use.

The present invention is characterized in that an aqueous extract of (total sugar weight% / crude protein amount%)> 5 is obtained from soybean, and this is used as a main raw material for lactic acid fermentation.
By obtaining a liquid having an index of 5 (total sugar weight% / crude protein amount%) as high as 5 or more, a product obtained by subjecting this to lactic acid fermentation has a new and good flavor similar to a fruit, An excellent beverage can be obtained. However, soy soy whey is a mixture of soy albumin components such as trypsin inhibitor, although it excludes the main soy protein at the isoelectric point, and is relatively (total sugar weight% / crude protein weight%). ) Is low, and it is difficult to obtain a beverage with excellent flavor only by lactic acid fermentation as in the present invention using this as the main ingredient. In addition, when an aqueous extract is obtained from soybean, if it is ground, the soybean cells are destroyed and the protein is easily eluted, making it difficult to obtain a good beverage as the object of the present invention.

  When obtaining an aqueous extract with this (total sugar weight% / crude protein amount%)> 5, it is preferable to suppress protein extraction as much as possible. It is not preferable to use fresh soybeans. In addition, since it is difficult for saccharides to elute if whole soybeans are not moulted, it is recommended to use moulted soybeans, and soybeans that have been further removed from embryos, if desired. It can be used suitably.

  The extraction may be performed by immersing the soybean raw material in water or hot water, or by obtaining so-called boiled juice if protein extraction is suppressed.

The pH of the aqueous extraction medium used in the present invention is suitably 4 to 10, preferably 6 to 9. If the pH is too high, there is a disadvantage that the protein is eluted from the soybean, and if the pH is too low, the oligosaccharide is decomposed or the protein is eluted, which is not suitable. An aqueous salt solution can be used as the aqueous extraction medium, and a salt of a weak acid, particularly an acidic salt, can be used as the salt. That is, carbonates, hydrogencarbonates, sodium salts, potassium salts, ammonia salts and the like can be suitably used. The use of a strong base salt of an alkali metal hydroxide such as sodium hydroxide or potassium hydroxide is not preferable because protein outflow from the whole soybeans becomes remarkable.
The amount of salt in the extraction medium is usually 0.05 to 10% by weight.

  The ratio of the aqueous medium is 3 to 15 parts by weight, preferably 5 to 10 parts by weight per 1 part by weight of soybean. If it is less than this, it is difficult to recover the liquid part. On the other hand, if the amount of the aqueous solvent is large, it is necessary to increase the concentration factor in the subsequent step, which is not preferable.

  The temperature of the solvent used in the present invention is preferably 50 ° C. or higher, and usually at 50-100 ° C., oligosaccharides in soybean can be easily eluted, and the activity of enzymes such as lipoxygenase can be suppressed, and the generation of soybean odor can be suppressed. I can do it.

  In the present invention, the crude protein amount is calculated by multiplying the total nitrogen obtained as a result of measurement by a commonly used Kjeldahl nitrogen measurement method by a nitrogen coefficient of 6.25. Further, the total sugar is calculated from the amount of reducing sugar measured by a sugar measuring method such as the phenol-sulfuric acid method or the somogenelson method after hydrolysis of the sample.

The obtained aqueous extract is preferably concentrated and desalted in terms of the efficiency of lactic acid fermentation.
That is, concentration is not necessarily required depending on the amount of the aqueous extraction medium. However, when the concentration is about 5 times or more of the soybean, the sugar concentration is 3 to 20% by weight, preferably 3 to 15% for the growth of lactic acid bacteria. It is appropriate to concentrate so that it may become%. If this concentration is too low, a large amount of assimilable sugar needs to be added separately for lactic acid fermentation, and even if the concentration is too high, lactic acid fermentation is reduced and flavor improvement becomes insufficient. This sugar concentration can be easily managed with a sugar concentration meter, but differs depending on whether or not a salt is added to the extraction medium. For example, when adding a salt, Brix 3 to 30, Preferably it can manage in the range of Brix3-20.

For the concentration, a known reverse osmosis method, vacuum concentration method or the like can be employed. For example, when using a vacuum concentrator, the concentration temperature is preferably 60 to 80 ° C. and the evaporation temperature is preferably 30 to 50 ° C. As temperature rises, it becomes brown and caramel odor is generated.
In order to remove pigments, starch, etc. generated by concentration, and to increase the clarity when it is finally made into a beverage, the suspended matter can be removed by known filtration means such as activated carbon, diatomaceous earth, or centrifugation. it can.

    Although desalting is not essential, it can be performed before or after the concentration, and a known method (for example, an ion exchange resin or an electrodialyzer) can be used. This is because there is an excess of minerals derived from soybeans or derived from the salt used in the extraction in the soaking solution, which is concentrated by the concentration, or grown to pH as necessary. Salty taste may be felt even when it is used as an influence or beverage, and it is preferable to remove the salt. The standard of the degree that does not require desalting or the preferable degree of desalting is preferably 5 (mS / cm) or less in terms of electrical conductivity.

In the present invention, sugars can be added to the aqueous extract during lactic acid fermentation. Examples of the saccharide include glucose, lactose, galactose and the like. Saccharides that can be utilized by lactic acid bacteria as a carbon source are suitable.
The sugars in the aqueous extract are mainly oligosaccharides. Lactic acid bacteria cannot assimilate some oligosaccharides. Therefore, supplementary sugar adds a minimum amount of sugar for growth. Usually, the addition of 0.1 to 5% by weight is good for the growth of lactic acid bacteria. When the sugar concentration is high, the osmotic pressure increases and the growth of lactic acid bacteria may be suppressed.

  It is appropriate to adjust the pH of the aqueous extract to be used as a main component for fermentation to 5 to 8, preferably 6 to 6.5, and generally grows within this range depending on the type of lactic acid bacteria.

Moreover, it is preferable to sterilize the aqueous extract before inoculating lactic acid bacteria.
A known means can be used for the sterilization treatment. For example, a sterilization filter, an indirect heating method or a direct heating method can be adopted. For example, when using a sterilization method device that directly heats with steam among high-temperature instantaneous heating (UHT sterilization), 110 to 150 ° C. for 2 seconds to 5 minutes, Preferably, it is 4 to 10 seconds at 130 to 150 ° C. When the heat history is large, coloring is caused by heating.

Lactic acid bacteria used in the present invention include Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus herbaticus, Lactobacillus sakei, Tetragenococcus halophilus, Leuconostoc lactis, Leuconostoc citreum Illustrated, two or more of these may be used in combination.
Such lactic acid bacteria rarely assimilate and decompose some oligosaccharides, which are functional components present in the aqueous extract, and further, have an unpleasant odor such as a savory taste and a blue odor present in the aqueous extract. Has the effect of removing.

Moreover, lactic acid bacteria can also use yeast together. As the yeast, one or more selected from the practical strains Saccharomyces cerevisiae, Saccharomyces bayanus, Schizosaccharomyces pombe, and Tigosaccharomyces luxi can be used.
However, since the oligosaccharide is degraded by the combined use of yeast, it may be appropriate not to use the yeast together with lactic acid bacteria depending on the purpose of the beverage.

In the present invention, lactic acid bacteria and / or yeast can be cultured at 10 to 45 ° C.
Desirable culture conditions are an initial pH of 5 to 8, a temperature of 15 to 42 ° C., 6 hours to 7 days, and more preferably an initial pH of 6 to 7 and a temperature of 20 to 30 ° C. for 24 to 48 hours.
The culture mode is preferably stationary culture, but can also be cultured by aeration culture.
After culturing, unpleasant odors such as gummy taste and blue odor are removed, and it has a good flavor similar to fruit.

The obtained fermented product can be used as it is for various food applications, but beverage additive ingredients such as sugar, honey, lactose, starch syrup, various sugars, sugar alcohols and other sweeteners, fruit juices or extracts thereof, acidulants, As needed, fragrances, minerals such as calcium, various vitamins, amino acids and polysaccharides can be added.
Moreover, it can also sterilize by filtration sterilization, heat sterilization, etc. as needed. Carbonated beverages can also be made by filling with carbonic acid.

Hereinafter, embodiments of the present invention will be described by way of examples.
Example 1
10 parts by weight of a 0.1% aqueous potassium hydrogen carbonate solution was added to 1 part by weight of the peeled half-cracked soybean, followed by stirring and extraction at 60 ° C. for 30 minutes. Using a filter cloth, the beans and the immersion liquid were separated to obtain 8 parts by weight of an extract. The obtained extract was “Evapor” (CEP-L manufactured by Okawara Seisakusho) and concentrated under reduced pressure 16 times under conditions of a heating temperature of 80 ° C. and an evaporation temperature of 40 ° C. The extract was adjusted to pH 6.0 with hydrochloric acid. Furthermore, it was desalted to 1 mS / cm 2 or less with an electrodialyzer “Micro Acylzer S3” (Asahi Kasei) to obtain a concentrated and desalted aqueous extract. 0.1% by weight of lactose was added to the aqueous extract, and sterilized at 140 ° C. for 7 seconds using a direct heating sterilizer (VTIS).
Lactobacillus bulgaricus previously cultured in a lactic acid bacteria medium was inoculated to the aqueous extract prepared above so as to be 1% of the whole, and left to stand at 20 ° C. for 48 hours. The fermented product was sterilized by VTIS at 140 ° C. for 7 seconds and then centrifuged, and the clarified liquid was used as an aqueous extract lactic acid fermented product.

(Comparative Example 1) Production method of soybean whey 10 parts by weight of water was added to 1 part by weight of defatted soybeans, and the protein was extracted while adjusting the pH to 7.0 with 20% by weight of sodium hydroxide. This was centrifuged to obtain soy milk. The soymilk was adjusted to pH 4.5 with hydrochloric acid and separated into a protein fraction and a whey fraction by a centrifuge. The whey fraction was concentrated under reduced pressure 10 times at a heating temperature of 80 ° C. and an evaporation temperature of 40 ° C. (Okawara Seisakusho CEP-L). This concentrated solution was adjusted to pH 6.0 with sodium hydroxide, and then desalted to 1 mS / cm 2 or less using Micro Acylzer S3 (Asahi Kasei) in the same manner as in Example 1. The clarified liquid from which insolubles were removed by centrifugation at 5000 rpm for 20 minutes was used as soybean whey. In the same manner as in Example 1, 0.1% by weight of lactose was added to this soybean whey, and sterilized at 140 ° C. for 7 seconds using a direct heating sterilizer (“VTIS”). Furthermore, Lactobacillus bulgaricus previously cultured in a lactic acid bacteria medium was inoculated to soy whey so as to be 1% of the whole, followed by stationary culture at 20 ° C. for 48 hours. The fermented product was sterilized by VTIS at 140 ° C. for 7 seconds and then centrifuged, and the clarified liquid was used as a soybean whey lactic acid fermented product.

(Comparison of aqueous extract and soybean whey)
The aqueous extract had few protein components soluble in the solution, had little increase in viscosity after concentration, and had good workability. Moreover, there were many saccharides containing oligosaccharide etc. compared with soybean whey. As a result of the analysis of oligosaccharides, the stachyose and raffinose content in the aqueous extract was higher than that of soybean whey, and the aqueous extract was a raw material with a high content of health functional ingredients.
In the sensory evaluation, the fermented soybean whey lactic acid had a strong taste and bean odor and was tasteless. On the other hand, the aqueous extract lactic acid fermented product had a pleasant yogurt-like scent and a fruit fruit scent such as an apple, and was very delicious. From the above results, it was found that the use of the aqueous extract as the main raw material had a better flavor and contained more functional components of oligosaccharide than the main raw material of soybean whey.

(Table 1) Composition (weight% in solution) and composition ratio (weight ratio) of aqueous extract and soybean whey
─────────────────────────────────────
Solid content Ash content Crude protein Total sugar (Total sugar / crude protein ratio)
─────────────────────────────────────
Aqueous extract 18.6 1.0 2.3 14.7 6.4
Soybean whey 20.1 0.5 5.4 14.0 2.6
─────────────────────────────────────

(Table 2) Sugar composition of aqueous extract and soybean whey (wt% in solution)
────────────────────────────────────
Stachyose Raffinose Sucrose Other ─────────────────────────────────────
Aqueous extract 7.8 0.9 4.0 1.5
Soybean whey 6.8 trace 6.2 1.0
────────────────────────────────────

(Table 3) Sensory Evaluation Profiles of Fermented Lactic Acid Fermented Product and Fermented Soybean Whey Lactate ────────────────────────────── ─
Aqueous extract lactic acid fermented product: savory, yogurt-like scent, apple-scented soy whey lactic acid fermented product: savory, strong bean odor, unpleasant odor, cheese odor ─────────────── ────────────────

According to the present invention, it has become possible to obtain a beverage exhibiting a good flavor similar to a fruit using an aqueous solution from soybean, which has not been sufficiently used for edible use in the past.

Claims (4)

A method for producing a beverage containing soybean oligosaccharide, wherein an aqueous extract of (total sugar weight% / crude protein amount%)> 5 is obtained from soybean, and lactic acid fermentation is carried out using the aqueous extract as a main ingredient. The process according to claim 1, wherein the aqueous extract is concentrated and desalted. The manufacturing method in any one of Claims 1-2 which add saccharides to the aqueous extract before fermentation. The production method according to claim 1, wherein the aqueous extract is sterilized.