JP2008161070A - Soymilk fermented product, and homogeneous composition containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soymilk fermented product excellent in homogeneity stability even if it is preserved for a long period, without adding special water-soluble hemicellulose and hydrolyzing soymilk with protease, and to provide a homogeneous composition containing the same. <P>SOLUTION: This soymilk fermented product is obtained by inoculating lactic acid bacteria to soymilk followed by culturing the product, and has ≤10% of particles with a particle diameter of ≥80 μm in the particle size distribution. The soymilk fermented product-containing homogeneous composition is obtained by mixing aqueous seasoning liquid which contains common salt and vinegar with the soymilk fermented product. The soymilk fermented product-containing homogeneous composition which is excellent in homogeneity stability even under a low pH condition and has excellent palate feeling can be obtained by mixing the soymilk fermented product preferably at 5-75% (w/w), based on the whole of the soymilk fermented product-containing homogeneous composition. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a fermented soymilk excellent in homogeneous stability even at low pH and a homogeneous composition containing the same.

Soy milk is attracting attention as a low-cholesterol, low-calorie, high-protein health food, and soy milk can be lactic acid fermented, acid juice or organic acids added to avoid or reduce the odor and taste problems unique to soy milk. Attempts have been made in the past.
In order to eliminate the disadvantages of fermented soy milk and soy milk under acidic conditions due to insufficient acid stability of soy milk protein, it is easy to cause aggregation, roughness, and separation. Has been disclosed (for example, see Patent Document 1), or a method in which soymilk is previously enzymatically decomposed with a protease and then lactic acid fermentation with lactic acid bacteria is performed (for example, see Patent Document 2). However, a soymilk fermented product and a homogeneous composition containing the same, which are obtained without performing the above-described additional processing steps and are excellent in homogeneous stability even when stored for a long time under low pH conditions, are not known. .
JP 2001-29038 A JP 61-63260 A

  The present invention is a soymilk fermented product excellent in homogeneous stability even when stored for a long time under low pH conditions without adding special water-soluble hemicellulose or hydrolyzing soymilk with protease, and a homogeneous composition containing the same The task is to get things.

  As a result of intensive studies to solve the above problems, the present inventors have obtained a soymilk fermented product obtained by inoculating and culturing soymilk with lactic acid bacteria, and 10 particles having a particle size of 80 μm or more in the particle size distribution are obtained. % Soymilk fermented product and a homogeneous composition containing the same have excellent homogeneous stability that does not cause aggregation, roughness, and separation even when stored for a long time under low pH conditions. The present invention has been completed.

That is, the present invention relates to the following.
(1) A soymilk fermented product obtained by inoculating and cultivating lactic acid bacteria in soymilk, wherein the particles having a particle size of 80 μm or more in the particle size distribution is 10% or less.
(2) The fermented soymilk according to (1), wherein the lactic acid bacteria are microorganisms belonging to the genus Leuconostoc.
(3) a soymilk fermented product obtained by inoculating and cultivating lactic acid bacteria in soymilk, comprising a soymilk fermented product having an particle size distribution of 80 μm or more and a particle size distribution of 10% or less and an aqueous seasoning liquid, A soymilk fermented product-containing homogeneous composition having a pH of 3.0 to 4.7 or less.
(4) A soymilk fermented product obtained by inoculating and cultivating lactic acid bacteria in soymilk, wherein the soymilk fermented product having a particle size distribution of 80 μm or more and 10% or less of the particle diameter is a soymilk fermented product-containing homogeneous composition The soymilk fermented product-containing homogeneous composition as described in (3) above, comprising 5 to 75% (w / w) based on the total amount.

  According to the present invention, a soymilk fermented product having excellent homogeneity and stability even if stored for a long time under low pH conditions without adding special water-soluble hemicellulose or hydrolyzing soymilk with a protease, and the same A homogeneous composition can be easily obtained.

  Hereinafter, embodiments of the present invention will be described in detail.

(Soy milk)
As the soy milk used in the fermented soy milk of the present invention, any soy milk can be used. For example, soy milk containing 3% (w / w) or more of soy solids can be used. Soybean solid content is the amount of soy components excluding moisture, which is mainly composed of carbohydrates, lipids, and proteins. According to JAS (Japan Agricultural Standards), soymilk beverage (others) It is set at 4% or more. In the present invention, various types of commercially available soy milk and soy milk having a general soybean solid concentration, for example, 4 to 16% (w / w), can be suitably used. Moreover, you may use soy milk with higher soybean solid content as needed.
One or more sugars such as monosaccharides, disaccharides and oligosaccharides can be added to soy milk. These sugars are added in order to promote the growth by assimilating to lactic acid bacteria in the fermentation process. Examples of sugar include sucrose, maltose, stachyose, raffinose, etc., and may be appropriately selected according to lactic acid bacteria. The amount of sugar added is not particularly limited. For example, when Leuconostoc pseudomesenteroides (NISL7223) is used, 3% (w / w) or more, for example, about 5 to 15% (w / w) of sucrose should be added to soy milk. Thus, the soymilk fermented product of the present invention can be easily obtained. The addition amount below the lower limit of the preferred range of addition does not allow lactic acid bacteria to grow efficiently. Conversely, if the addition amount exceeds the upper limit of the preferred range of addition, the added sugar cannot be assimilated and remains in the fermented soymilk. Therefore, it is preferable to determine a suitable addition amount range depending on the lactic acid bacteria to be used.

(Lactic acid bacteria)
The soymilk fermented product of the present invention in which particles having a particle size of 80 μm or more in the particle size distribution are 10% or less can be obtained by adding lactic acid bacteria to soymilk and causing lactic acid fermentation to be performed. As the lactic acid bacterium used, any lactic acid bacterium can be used as long as it is capable of producing a fermented soymilk product having a particle size distribution of 80 μm or more and a particle size of 10% or less when inoculated and cultured in soy milk. is there. Examples include microorganisms belonging to the genus Leuconostoc. Specific examples of the species include Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc citreum, Leuconostoc dextranicum, and more specifically, for example, Leuconostoc mesenteroides (NISL 7219, NISL 7200, NRIC 1539), Leuconostoc NISL3 ), Leuconostoc citreum (NRIC 1579), Leuconostoc dextranicum (NRIC 1541), and the like. In addition, regarding the above bacterial species names, “NRIC” means a strain preserved by the Tokyo University of Agriculture, Department of Applied Biological Sciences, and the “NISL” means a strain preserved by the Noda Institute of Industrial Science. To do.
When these lactic acid bacteria are used, the particle size distribution in the fermented soymilk obtained by fermentation is characterized by the fact that there are fewer particles with a larger particle size and a higher proportion of particles with a smaller particle size. Fermented soymilk having physical properties can be stably produced, which is preferable. In addition, in the comparison between fermented soymilk having a large particle size content of a certain value or less and a homogeneous composition containing the same, those having a larger proportion of small particle size, or the average particle size is Smaller ones are more preferable because they have smoother physical properties and excellent homogeneous stability. Examples of bacterial species capable of producing such fermented soymilk include Leuconostoc pseudomesenteroides, Leuconostoc mesenteroides, Leuconostoc paramesenteroides, and more specifically, Leuconostoc pseudomesenteroides (NISL7223), Leuconostoc mesenteroides (NISL 7200) and the like. Can be mentioned.

(Lactic acid fermentation)
A well-known method may be used for fermentation of soy milk. For example, saccharides are added to soy milk, and the above-mentioned lactic acid bacteria are added thereto to ferment, and culture conditions suitable for reducing the particle size of particles in soy milk For example, the method of making it ferment for 4 hours or more at 30-35 degreeC, and making it ferment while measuring the particle size distribution of fermented material suitably is mentioned. In this manner, a soymilk fermented product having 10% or less of particles having a particle size of 80 μm or more in the particle size distribution can be obtained.

(Particle size distribution of fermented soymilk)
In the present invention, it is important that the proportion of particles having a particle size of 80 μm or more in the particle size distribution of the fermented soymilk is 10% or less. That is, fermented soymilk in which the proportion of particles having a particle size of 80 μm or more in the particle size distribution exceeds 10% is not preferable because it has a rough texture and tends to be inferior in homogeneous stability. Moreover, when a soymilk fermented product in which the proportion of particles having a particle size of 80 μm or more in the particle size distribution exceeds 10% is mixed with an aqueous seasoning liquid or the like to produce a homogeneous composition, for example, under a low pH condition of pH 4.7 or less The homogenized composition is not preferable because it has a problem that it causes aggregation or separation, or is likely to occur.
In contrast, fermented soymilk in which the proportion of particles having a particle diameter of 80 μm or more is 10% or less and a homogeneous composition containing the same are obtained by adding special water-soluble hemicellulose or hydrolyzing soymilk with a protease. Therefore, the composition has an excellent homogeneous stability that the composition does not aggregate and separate even under a low pH condition of pH 4.7 or lower. Furthermore, among the soymilk fermented products in which the proportion of particles having a particle diameter of 80 μm or more is 10% or less, those having a larger proportion of small particle size or those having a smaller average particle size are smoother. Has physical properties and excellent homogeneous stability. More preferably, the fermented soymilk product has a ratio of particles having a particle diameter of 70 μm or more is 10% or less, more preferably a fermented soymilk product having a ratio of particles having a particle diameter of 50 μm or more is 10% or less, more preferably Is a fermented soymilk in which the proportion of particles having a particle diameter of 20 μm or more is 10% or less, has a smoother creamy physical property and excellent homogeneous stability.
The particle size distribution can be measured using a particle size distribution measuring device, for example, “Shimadzu Laser Diffraction Particle Size Distribution Measuring Device, SALD-2200-WJA1: V1.02” (manufactured by Shimadzu Corporation).

  The fermented soymilk has a creamy (smooth) texture that is preferable for eating as an emulsified liquid seasoning such as mayonnaise and dressing, and a dessert, and a refreshing sourness and a rich taste derived from soymilk. And has excellent homogeneous stability. This characteristic contributes to the rich taste and creamy (smooth) texture of the soymilk fermented product-containing homogeneous composition of the present invention and high homogeneity stability that can withstand long-term storage. Therefore, when the soymilk fermented product of the present invention is used in place of, for example, conventional soymilk or soymilk fermented product or in place of milk, various homogeneous compositions having good texture and homogeneous stability are obtained. Can do.

(Composition of soymilk fermented product in a soymilk fermented product-containing homogeneous composition)
The fermented soymilk of the present invention in which the particle size distribution has a particle size of 80 μm or more and 10% or less of the present invention is used, for example, as a dressing or mayonnaise-like seasoning using a raw material such as an aqueous seasoning in any combination. Homogeneous soymilk-containing homogenous composition can be produced. In that case, for example, it is preferable to use the soymilk fermented product of the present invention in a range of 5 to 75% (w / w) with respect to the total amount of the soymilk fermented product-containing homogeneous composition. When the amount of fermented soymilk used is very small, for example, less than 5% (w / w), it tends to be difficult to ensure the homogeneous stability to which the fermented soymilk of the present invention contributes. On the other hand, if the amount of fermented soymilk used exceeds 75% (w / w), the soymilk's flavor with respect to the blending amount of the aqueous seasoning liquid becomes thick, sourness is insufficient, the soymilk's flavor is too strong, etc. , Tend to be slightly inferior in palatability as a seasoning. On the other hand, when the amount of fermented soymilk is in the range of 5 to 75% (w / w), it is possible to ensure good homogeneous stability while having a good flavor as a seasoning. . More preferably, the amount of fermented soymilk used is 20 to 70% (w / w), in which case the homogeneous stability under low pH conditions becomes better, and aggregation and separation hardly occur. In addition, it becomes possible to obtain a seasoning having a good blending balance with other raw materials and having a good flavor. In that range, for example, a blending amount of 20 to 40% (w / w) of the fermented soymilk is suitable for producing a dressing-type seasoning that has a good flavor that hardly causes aggregation and separation. . In addition, blending with a used amount of fermented soymilk of 35 to 70% (w / w), for example, has the same viscosity as mayonnaise and agglomerates and separates even if the addition of so-called paste such as starch is reduced or omitted. It is suitable for producing a mayonnaise-like seasoning having a good flavor.

(Aqueous seasoning liquid)
The aqueous seasoning liquid used to produce the soymilk fermented product-containing homogeneous composition of the present invention suitable as a seasoning means any aqueous seasoning liquid, for example, rice vinegar, grain vinegar, fruit vinegar, wine Brewing vinegar such as vinegar; soy sauces such as soy sauce, light soy sauce and white soy sauce; sweet seasonings such as miso and mirin-like seasonings; liquors such as wine and sake; acetic acid, lactic acid, citric acid, malic acid, tartaric acid, etc. Organic acid solution; salt; chemical seasoning solution such as sodium glutamate, sodium inosinate and sodium succinate; sweetener solution such as sugar, starch syrup and honey; amino acid seasoning such as clear soup stock or animal or plant protein hydrolysate An aqueous seasoning liquid containing one or more of fermented seasonings, yeast extracts, seafood extracts, vegetable extracts, seaweed extracts and other extracts.

(Other raw materials)
Other raw materials include general emulsified seasonings such as salt, sugar, miso, pepper, pepper, sesame paste, garlic paste, herb powder, nutmeg, sage used in mayonnaise and various emulsified liquid dressings. , Thyme, cinnamon, spices such as these extracts, nucleic acid seasonings, fruit juice, vegetables and fruits, seeds, etc., tomato, carrot, onion, garlic, sesame, apple, yuzu, orange, peach, strawberry, pineapple, Processed products such as oranges and grapes (purees, pastes, pastes, shredded granules, ground products, powders, etc.). If necessary, an appropriate amount of various stabilizers and thickeners such as processed starch, agar, xanthan gum, corn starch, and pectin can be added.

  Moreover, you may use 1 to 70% of 1 type, or 2 or more types of various refined fats and oils, such as salad oil, corn oil, safflower oil, as a raw material of such a seasoning. Further, the fermented soymilk of the present invention has a good texture and flavor using only a small amount of fat and oil derived from the fermented soymilk and / or other raw materials even when such refined fats and oils are not added. In order to make it possible to produce a seasoning excellent in homogeneous stability, it is possible to provide a seasoning with no added refined fats and oils that can suppress the increase in calories and cholesterol due to the addition of refined fats and oils. In addition, since the fermented soymilk of the present invention is also excellent in emulsifying power, a soymilk fermented material-containing homogeneous composition can be easily obtained by stirring in a normal mixing device without using a special device such as a homogenous emulsifier. be able to. In addition, when adding refined fats and oils to raw materials, after mixing raw materials other than fats and oils, emulsifying with a colloid mill etc. while gradually adding fats and oils, it is easy to obtain a homogeneous soymilk-containing fermented seasoning Can do.

(PH of the soymilk fermented product-containing homogeneous composition of the present invention)
The soymilk fermented product, the aqueous seasoning liquid, and other ingredients as necessary are mixed and homogenized, and the pH is adjusted to 3.0 to 4.7 using an organic acid or vinegar, and the soymilk fermented product of the present invention is used. Containing homogeneous compositions can be prepared. In the soymilk fermented product-containing homogeneous composition of the present invention, it is important to adjust the pH to be 4.7 or less. When the pH exceeds 4.7, the soymilk fermented product-containing homogeneous composition obtained lacks sourness and is inferior in palatability as a seasoning. When pH is less than 3.0, the soymilk fermented material containing homogeneous composition obtained becomes inferior in palatability as a seasoning because the sourness is too strong.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.

1. Preparation of soymilk fermented product (invention) having particles having a particle size of 80 μm or more in the particle size distribution of 10% or less 1) Preparation of soymilk Aseptic to unadjusted soymilk having a soy solid content of 14% (w / v) By adding an equal amount of 20% sucrose solution that has been filtered, soymilk (hereinafter referred to as “before fermentation”) containing 7% (w / v) soybean solids containing 10% (w / v) sucrose in the final concentration. (Referred to as “soy milk”). The prepared soymilk was filled in a container such as a sterilized cup.
2) Preparation of lactic acid bacteria Lactic acid bacteria belonging to the genus Leuconostoc listed in Table 1 were prepared in a lactic acid bacteria preparation medium (1.0% soybean peptone, 0.5% yeast extract, 1.0% glucose, 0.5% sodium acetate). The cells were cultured at 30 ° C. for 20 hours. 10 ml of the culture solution was centrifuged (3,000 g × 5 min) to recover the cells.
3) Fermentation All the bacterial cells collected in 2) above were added to the soymilk prepared in 1) above, and fermentation was performed at 30 ° C. for 24 hours to obtain a fermented soymilk.

2. Preparation of Fermented Soymilk (Comparative Example) with 10% or more of Particles having a Particle Size of 80 μm or More in Particle Size Distribution Using the lactic acid bacteria belonging to the genus Lactobacillus in Table 1 known as lactic acid bacteria for yogurt production, Fermentation was performed in the same manner as described in 3) to obtain a soymilk fermented product of a comparative example.

3. Evaluation of Soymilk Fermented Product of the Present Invention and Comparative Example Soymilk Fermented Product The particle size distribution of each soymilk fermented product obtained as described above is “Shimadzu Laser Diffraction Particle Size Distribution Measuring Device, SALD-2200-WJA1: V1.02.” And measured. FIG. 1 shows the particle size distribution profile for several representative strains of the obtained data.
As shown in FIG. 1, the fermented soymilk fermented using a microorganism of the Lactobacillus genus as a comparative example has few particles having a particle size of 5 μm or less, and many particles having a particle size exceeding 200 μm. The proportion of particles that are included and exceed 80 μm greatly exceeds 10%. On the other hand, the fermented soymilk fermented using the microorganism of the genus Leuconostoc of the present invention does not show particles having a particle size exceeding 200 μm, and the proportion of particles having a particle size exceeding 80 μm is All were 10% or less. In fermented soymilk using Leuconostoc mesenteroides (NRIC 1539), particles containing particles with a particle size of about 5 μm to about 200 μm or less with a peak at about 30 μm are occupied by 10%. It was. In the case of Leuconostoc mesenteroides (NISL 7200), particles having a particle size of about 4 μm to about 100 μm with a peak at about 20 μm were included, and there were almost no particles having a particle size exceeding 80 μm. Furthermore, in the case of Leuconostoc pseudomesenteroides (NISL7223), the particle size of the contained particles was even smaller, and no particles with a particle size exceeding about 15 μm were observed.
Table 1 shows a value of 90% D based on the particle size distribution profile of each soymilk fermented product. The value of 90% D means the maximum diameter of particles contained in 90% from the smaller particle diameter in the particle size distribution profile. For example, when the value of 90% D is 80, the maximum diameter of particles contained in 90% from the smallest particle in this soymilk fermented product is 80 μm, that is, the soymilk fermented product has a particle size of 80 μm or more. It means to contain 10% of all particles.
In Table 1, in the fermented soymilk using various lactic acid bacteria of Comparative Examples belonging to the genus Lactobacillus, the 90% D value exceeds 100, and large particles with a particle diameter exceeding 100 μm account for 10% of the total. As is clear from FIG. 1, the ratio of particles having a particle diameter of 80 μm or more greatly exceeds 10%. On the other hand, when various lactic acid bacteria of the present invention belonging to the genus Leuconostoc are used, the value of 90% D is 80 or less, and the ratio of particles having a particle size of 80 μm or more in the particle size distribution is 10% or less. It can be seen that it is. In particular, in the case of Leuconostoc mesenteroides (NISL 7200), the value of 90% D is 40, and particles having a size of 40 μm or more are 10% or less. Further, in the case of Leuconostoc pseudomesenteroides (NISL7223), the value of 90% D is 9, and the particle size of 10 μm or more is only 10% or less, and the entire particle diameter is very small. From the results in FIG. 1 and Table 1, it can be seen that the proportion of particles having a particle size of 80 μm or more in the particle size distribution varies greatly depending on the strain of lactic acid bacteria used.

4). 2. Preparation of fermented soymilk-containing homogeneous composition and soymilk-containing homogeneous composition The soymilk fermented product obtained in 1), vinegar (apple vinegar with 5% (w / w) acetic acid concentration), and water were mixed in a mixing ratio of 70 g, 20 g, and 110 g, and the soymilk fermented product-containing homogeneous composition (this Invention and Comparative Example) were obtained. Further, a soymilk-containing homogeneous composition (control) was obtained using the same method except that the “pre-fermented soymilk” described in 1.1) above was used as a control.

5. Homogeneous stability evaluation of the soymilk fermented product-containing homogeneous composition of the present invention and the soymilk fermented product-containing homogeneous composition of the comparative example 10 ml each of the above-mentioned present invention, comparative example and control soymilk fermented product-containing homogeneous composition was taken, and 15 ml The sample was placed in a test tube for centrifugal separation, centrifuged at 1,000 rpm at 5 ° C. for 20 minutes, and the separated state was visually observed, and the liquid amount of the separated transparent upper layer was measured.
Further, the amount of the opaque portion other than the upper layer (including a precipitate, a fluffy intermediate layer, and a liquid portion similar to the emulsified state before centrifugation) was measured as the lower layer, and the amount thereof was measured.
The ratio of the upper layer (x%) and the ratio of the lower layer ((100-x)%) to the whole soymilk fermented product-containing homogeneous composition were calculated and used as a measure of the separation state (homogeneous stability). And the ratio (x%) of the upper layer is 0 to 10% “◎ (not separated)”, 10 to 20% “O (slightly separated)”, and 20% or more “× ( Table 1 shows the results of homogeneous stability evaluation. In addition, pH of the prepared soymilk fermented material containing homogeneous composition or the soymilk containing homogeneous composition was 3.8 (this invention), 3.8 (comparative example), and 4.2 (control), respectively.

As shown in Table 1, solid-liquid separation was observed in the soymilk fermented product-containing homogeneous composition (comparative example) using “fermented soymilk having 10% or more particles having a particle size of 80 μm or more in the particle size distribution”. Had the disadvantages. In addition, in the soymilk fermented product-containing homogeneous composition (control) using “pre-fermented soymilk” that was not subjected to lactic acid fermentation treatment, solid-liquid separation was further severe and the homogeneous stability was very poor.
On the other hand, the soymilk fermented product-containing homogeneous composition using “fermented soymilk having 10% or less of particles having a particle size of 80 μm or more in the particle size distribution” causes little or no solid-liquid separation, It can be seen that the homogeneous stability is high.
From the above results, when preparing a soymilk fermented product-containing homogeneous composition by mixing a soymilk fermented product having a particle size distribution of particles having a particle size of 80 μm or more of 10% or more with an aqueous seasoning liquid, the pH is 4.7 or less. It can be seen that even under low pH conditions, the homogeneous composition containing soymilk fermented product does not aggregate and separate, and is excellent in homogeneous stability.

Using the soymilk fermented product obtained using various microorganisms of the genus Leuconostoc described in Example 1, a soymilk fermented product-containing homogeneous composition (mayonnaise-like seasoning) having a pH of 4.3 at the following blending ratio: Manufactured.
Mixing ratio-Fermented soymilk with 300% or less particles having a particle size of 80 μm or more in the particle size distribution: 300 g
・ Water tank: 230g
・ Salt: 34g
・ Apple vinegar (acetic acid 5% (w / w)): 80ml
・ Processed starch: 28g
・ Wheat fermented seasoning (powder): 10g
・ Spice (Mustard): 2g
・ Yellow dye (coloring agent): 0.5g
-Water: added so that the total volume is 1000 ml. Total value: 1000 ml

The obtained homogenous composition containing fermented soymilk showed good homogeneity stability, and the texture was smooth and the flavor was good. Moreover, even when this soymilk fermented product-containing homogeneous composition was placed in a 200 ml glass sealed container and allowed to stand at room temperature for 4 months, no separation was observed and the homogeneity was maintained.

2 is a particle size distribution of the prepared soymilk and fermented soymilk obtained in Example 1. FIG.

Claims (4)

  A soymilk fermented product obtained by inoculating and cultivating lactic acid bacteria in soymilk, wherein the particle size distribution has a particle size of 80 μm or more and a particle size of 10% or less.   The fermented soymilk according to claim 1, wherein the lactic acid bacteria are microorganisms belonging to the genus Leuconostoc.   A soymilk fermented product obtained by inoculating and cultivating lactic acid bacteria in soymilk, comprising a soymilk fermented product having a particle size distribution of 80 μm or more and a particle size distribution of 10% or less and an aqueous seasoning solution, and having a pH of 3 A homogenous composition containing a fermented soymilk that is 0.0 to 4.7 or less.   A soymilk fermented product obtained by inoculating and cultivating lactic acid bacteria in soymilk, wherein the soymilk fermented product having a particle size distribution of 80 μm or more in the particle size distribution is 10% or less with respect to the total amount of the soymilk fermented product-containing homogeneous composition The soymilk fermented product-containing homogeneous composition according to claim 3, comprising 5 to 75% (w / w).

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