JP2008283922A - Method for producing yoghurt-like food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing tasty yoghurt-like food and drink comprising fermenting rice with lactobacillus so as to have superior harmonious balance between refreshing fermentation flavor similar to that of milk yoghurt and with the slight sweetness of rice. <P>SOLUTION: The method for producing yoghurt-like food and drink comprises a starch hydrolysis process in wchich a raw material solution obtained by dispersing gelatinized rice and starch hydrolytic enzyme in water is controlled to have a temperature lower than 75°C so as to make the starch hydrolysis enzyme act on the raw material solution, and a fermentation process where the lactobacillus acts on sugar generated in the starch hydrolysis process. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a yoghurt-like food or drink having a good fermented flavor, such as milk yoghurt, mainly composed of rice, which is a vegetable raw material.

  In recent years, there has been a growing need for foods and beverages that have high nutritional value, low fat and low calories, against the background of the health boom. In recent years, fermented foods and drinks like yogurt have been developed by fermenting soybeans and grains with lactic acid bacteria. Under such circumstances, rice is rich in nutritional value such as carbohydrate, protein, vitamins and minerals, and is a low-fat and low-calorie food and drink. It is coming. On the other hand, despite the fact that rice is a staple food for Japanese people, its consumption has been declining in recent years, and it is expected to develop processed rice foods that can be easily consumed in addition to the use of rice. . For this purpose, several attempts have been made in the past.

  In Patent Documents 1 and 2, starch is made into α by adding water to rice and heat-treating, and amylase (saccharifying enzyme) and lactic acid bacteria are allowed to act on the obtained starch solution, so that a refreshing sour taste like yogurt It is described that a lactic acid bacteria beverage having

  In Patent Document 3, water is added to a brown rice powder that has been subjected to pregelatinization treatment to prepare a paste solution, α-amylase is added thereto, heated to about 80 ° C. for about 30 minutes, and finally boiled lightly to sterilize. In addition, it is described that brown lactic acid fermented food and drink having excellent food and drink suitability and in vivo absorption suitability can be obtained by allowing lactic acid bacteria to act after cooling.

(References)
Japanese Patent Publication No. 61-53008 JP-A-56-11783 JP 56-148237 A

However, although the fermented foods and drinks of rice obtained in Patent Documents 1 to 3 exhibit a yogurt-like flavor to a certain extent, the balance between the fresh fermented flavor and the subtle sweetness of rice like milk yogurt is well harmonized. It was hard to get used to the tongue.
Then, the present inventors make it a subject to improve such a fault and to obtain yogurt-like food / beverage products of the outstanding quality.

  While the present inventors diligently researched to solve the above-mentioned problems, the use of pre-gelatinized rice as the rice and the reaction between the pre-gelatinized rice and starch hydrolyzing enzyme were controlled at less than 75 ° C. The knowledge which can solve the said subject was obtained by doing.

That is, the present invention
1. Starch hydrolyzing step in which starch hydrolyzing enzyme is allowed to act while controlling the raw material liquid in which pregelatinized rice and starch hydrolyzing enzyme are dispersed in water at less than 75 ° C., and lactic acid bacteria acting on the sugar produced in the starch hydrolyzing step A method for producing a yogurt-like food or drink characterized by including a fermentation step
2. 1. The starch hydrolyzing enzyme is α-amylase. A method for producing the described yogurt-like food or drink,
3. 1. The use of non-thermostable amylase as starch hydrolyzing enzyme. A method for producing the described yogurt-like food or drink,
4). As the raw material, one or more selected from the group consisting of black rice, red rice, brown rice, acne, red beans, black soybeans, awa, corn, hato barley, barley, amaranth, black sesame, white sesame, buckwheat and mushroom are used. 1. A method for producing the described yogurt-like food or drink,
5. 1. Use of soy milk as a raw material. It is a manufacturing method of the yogurt-like food / beverage products of description.

  According to the present invention, it is possible to obtain a delicious yogurt-like food or drink in which the balance between a refreshing fermented flavor like milk yogurt and a subtle sweetness derived from rice is well harmonized.

  The method for producing a fermented food / beverage product according to the present invention includes a starch hydrolysis step in which a raw material liquid in which pregelatinized rice and starch hydrolase are dispersed in water is controlled to less than 75 ° C. and the starch hydrolase is allowed to act; It includes a fermentation step in which lactic acid bacteria are allowed to act on the sugar produced in the decomposition step. This will be specifically described below.

(Starch hydrolysis process)
In the present invention, in order to produce saccharides necessary for lactic acid bacteria to ferment, it is necessary to undergo a starch hydrolysis step in which starch hydrolase is allowed to act on rice. The starch hydrolysis step in the present invention is based on controlling the raw material liquid in which pregelatinized rice and starch hydrolase are dispersed in water to less than 75 ° C. and allowing the starch hydrolase to act.

  The rice used in the present invention is not particularly limited in production area, type and purity. For example, the degree of purification can be anything from white rice to germinated rice or brown rice. All kinds of existing white rice can be used, and colored rice such as black rice and red rice can also be used. Thus, when rice is used as a fermentation raw material for lactic acid bacteria, a yogurt-like food / beverage product with a very good balance of flavor can be obtained due to the refreshing yogurt-like fermentation flavor and the subtle sweetness of rice.

In the present invention, it is important to use, as a fermentation raw material, pregelatinized rice obtained by pregelatinizing the rice exemplified above. Pre-gelatinized rice is obtained, for example, by adding water to non-gelatinized rice or rice flour, heating it at a temperature and for a time sufficient to pre-gelatinize the rice starch, and then drying and crushing it if necessary. be able to. Such a pregelatinized rice can be a commercial product. The shape of the pregelatinized rice may be the shape of the rice that has been pregelatinized as it is, but it is preferably dried and pulverized.
If ungelatinized rice that has not been pre-gelatinized is used directly as a fermentation raw material, it will not be alpha-blended unless heat treatment is performed at a certain high temperature for the first stage, so that starch-degrading enzymes can act. A process for heating the raw material solution at a high temperature for a time sufficient for the agitation is indispensable. In this case, because the heating history of the raw material liquid becomes large, it tends to produce a stuffy odor like when retort heating is performed, adversely affects the fresh fermentation flavor like yogurt of milk, sweetness derived from rice It will be difficult to obtain delicious yogurt-like food and drink.

The blending amount of the above-mentioned pregelatinized rice in the yogurt-like food or drink is not particularly limited, and may be appropriately set according to the quality specified by the manufacturer, but the flavor balance is more than the sweetness and flavor derived from rice. In order to obtain good quality, it is appropriate to add 10% by weight or more, preferably 15% by weight or more in the food. By the way, when ungelatinized rice is used in foods to such a degree, the viscosity increases very much when it is gelatinized, the production efficiency is extremely lowered, and production on a mass production line becomes extremely difficult anymore. Also in this respect, it is meaningful to use rice that has been pre-gelatinized.
However, even if pre-gelatinized rice is used, if the blending amount becomes too high, the viscosity of the fermentation raw material will increase and the workability during production will deteriorate, and it will take a long time to hydrolyze the starch. Since the production efficiency may be affected, for example, the upper limit is usually set to 50% by weight or less.

As the raw material of the present invention, various plant raw materials can be used in addition to the pregelatinized rice. For example, cereals, potatoes, beans, seeds and the like can be used. Specific examples of cereals include awa, oat, barley, acne, wheat, buckwheat, corn, hato barley, mushrooms, corn, amaranth, rye, etc. May be used. Examples of potatoes include taro, Yamanoimo, chrysanthemum potato, sweet potato, and potato. Examples of beans include red beans, soybeans, black soybeans, kidney beans, peas, soy sauce, empty beans, bamboo shoots, chickpeas, safflower beans, rye Examples include beans, mung beans, and lentils. Examples of seeds include chestnuts, black sesame, white sesame, and pumpkins. By using one or two or more of these, it is possible to impart a richer and richer flavor to yogurt-like food and drink than when fermenting rice alone.
In particular, one or more ingredients selected from the group consisting of black rice, red rice, brown rice, acne, red beans, black beans, awa, corn, hato barley, barley, amaranth, black sesame, white sesame, buckwheat and sea bream are used in combination. More preferably, all of these can be used together as a 15-grain raw material.

As the starch hydrolyzing enzyme of the present invention, various starch liquefying enzymes and / or starch saccharifying enzymes can be used. The starch liquefying enzyme is usually α-amylase (α-1,4-Glucan-4-Glucanohydrase), called liquefied amylase or paste refined amylase, and gelatinized starch (amylose and amylopectin) and glycogen. Etc. are hydrolyzed at any position. As a degradation product, soluble dextrin, β-limit dextrin and oligosaccharide and a small amount of maltose and glucose are produced, and the viscosity of the solution is drastically decreased. The starch saccharifying enzyme is exo-1,4-α-glucosidase, that is, glucoamylase, which acts on α-1,4 bonds of starch and oligosaccharides and cleaves into glucose units from the non-reducing end. It also acts on the branch point α-1,6 bond, and almost completely decomposes starch and dextrin into glucose. For example, starch liquefying enzymes include “Amylase AD“ Amano ”1”, “Biozyme A”, “Biozyme F10SD” (manufactured by Amano Enzyme), “Chrytase L1”, “Chrytase P8”, “Chrytase T10S”. (Manufactured by Daiwa Kasei Co., Ltd.).
On the other hand, starch saccharifying enzyme is usually glucoamylase, and examples thereof include “Gluczyme AF-6”, “Gluczyme NL4.2” (manufactured by Amano Enzyme), and Daizyme (manufactured by Daiwa Kasei).
Moreover, microorganisms, such as a koji mold which has a starch hydrolase, can also be mix | blended instead of the above enzyme agents.

  The amount of starch hydrolase used in the present invention and the ratio thereof can be adjusted to such an extent that the target starch can be sufficiently hydrolyzed. A person skilled in the art can appropriately select depending on the type and other production process conditions. For example, per 100 g of pregelatinized rice, preferably 500 to 50,000 units, more preferably 2,000 to 20,000 units. It can be.

  The preparation method of the raw material liquid in which the above pregelatinized rice and starch hydrolyzing enzyme are dispersed in water is not particularly limited, and these raw materials may be dispersed in water in any order. In particular, in the present invention, it is preferable to add so that the reaction by starch hydrolyzing enzyme is started before the pregelatinized rice is dissolved in water to become a highly viscous paste liquid. That is, a method in which pregelatinized rice is dispersed in a solution in which starch hydrolase is previously dissolved in water, or a method in which starch degrading enzyme and pregelatinized rice are dispersed substantially simultaneously is preferable. As a result, it is possible to prevent the gelatinized starch from becoming a paste and increase the viscosity, thereby reducing the production efficiency. The term “substantially simultaneous” is not limited to the case where α-rice and the enzyme are added simultaneously, but the enzyme may be added to the extent that the raw material liquid does not become a viscous paste as described above even if there is a slight time difference. Means that. Such viscosity is not particularly specified, but usually good production efficiency can be maintained as long as it is 1000 mPa · s or less. If too much time is left before adding the pregelatinized rice and adding the starch hydrolyzing enzyme, the viscosity of the raw material liquid increases and the production efficiency decreases.

  In the starch hydrolysis step of the present invention, it is important that the raw material liquid is allowed to act while being controlled at a temperature of 75 ° C. or lower, preferably 35 to 65 ° C. And it is desirable not to always exceed this temperature range in the starch hydrolysis step. By reducing the heating history of the raw material liquid in this way, it is possible to draw a refreshing fermentation flavor such as milk yogurt produced after the fermentation process.

  When starch degrading enzyme is allowed to act at a temperature exceeding the above temperature range, the heating history of the raw material liquid will increase, or a stuffy odor will be generated, making it difficult to obtain a refreshing fermentation flavor like milk yogurt. The balance with the sweetness of the quality raw materials tends to collapse. In addition, the viscosity of the raw material liquid in the production tank rises sharply due to the pregelatinized starch, making it difficult to feed to the next production line and increasing the amount of raw material liquid attached to the wall and bottom of the production tank. Yield loss increases. Although not particularly limited, since the hydrolysis of starch tends to be delayed if the temperature of the raw material liquid is too low, it is preferable to control the temperature to 35 ° C. or higher when an efficient reaction is desired.

  Furthermore, the starch hydrolase used in the present invention is also preferably a non-thermostable enzyme having an optimum temperature of 80 ° C. or less, and particularly preferably a non-thermostable enzyme having an optimum temperature of 65 ° C. or less. . Here, “optimum temperature” refers to the temperature at which the enzyme activity is highest. Whether or not the optimum temperature of the enzyme to be used is 80 ° C. or less can be easily determined by measuring the activity value of the enzyme at each temperature. At this time, the pH at the time of measurement is preferably adjusted to the optimum pH of the enzyme used. Moreover, if it is a commercially available enzyme, the value which the said manufacturer measured can also be referred.

  In the present invention, the use of a thermostable enzyme having an optimum temperature exceeding 80 ° C. is not excluded, but in this case, in order to deactivate the enzyme after the reaction, the raw material liquid is heated to a higher temperature, preferably 100 ° C. It is necessary to heat to a higher temperature. For this reason, it may be difficult to obtain a fresh fermentation flavor like yogurt of milk because the heating history of the raw material liquid becomes larger, and the balance with the sweetness of rice tends to be lost. On the contrary, by using the non-heat-resistant enzyme, the enzyme can be deactivated at a relatively low temperature of 100 ° C. or lower, and the change in the flavor of the product can be suppressed.

(Fermentation process)
The fermentation step in the present invention includes a step of allowing lactic acid bacteria to act on the sugar produced in the saccharification step.
The fermentation temperature is not particularly limited because it depends on the culmination temperature of the lactic acid bacterium to be used. However, in consideration of the efficiency of fermentation, it is usually preferably carried out in the range of 15 to 45 ° C., and the fermentation time is not particularly limited, but the pH is predetermined. For example, until the pH is 5.5 or less. If the pH after fermentation is higher than 5.5, the fermentation flavor imparted by the lactic acid bacteria is insufficient, and the refreshing acidity is also lacking.

The lactic acid bacteria to be used are not particularly limited, and lactic acid bacteria (including bifidobacteria) used for fermentation of fermented foods and beverages such as normal fermented milk, pickles, miso, and bread can be used.
For example, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus salivalus salivaius, Lactobacillus gallinarum , Lactobacillus amylovorus, Lactobacillus brevis brevis, Lactobacillus fermentum, Lactobacillus mari, Lactobacillus delbrukki, Lactobacillus sanfrancisensis, Lactobacillus panex, Lactobacillus comoensis, Lactobacillus italica , Lactobacillus raikimani, Lactobacillus cartas, Lactobacillus hilgardi, Lactobacillus luteri Lactobacillus pastorianus, Lactobacillus bukuneri, Lactobacillus cellobiosas, Lactobacillus fructivoranus Lactobacillus, Streptococcus thermophilus, Streptococcus lactis, Streptococcus diacetyllactis Lactococcus genus such as Lactis, Lactococcus lactis cremoris, Leuconostoc mesenteroides cremoris, Leuconostoc genus such as Leuconostoc lactis, Bifidobacterium bifidum, Bifidobacterium longum, Bifido Bacteria Infantitis, Bifidobacterium breve, Bifidobacterium adrecentis, Bifidobacterium Angularum, Bifidobacterium catenatum, Bifidobacterium pseudocatenatum, Bifidobacterium dentium, Bifidobacterium globos, Bifidobacterium pseudolongum, Bifidobacterium Kunicuri, Bifidobacterium coelinum, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium boum, Bifidobacterium magnum, Bifidobacterium asterides, Bifidobacterium ind Cam, Bifidobacterium gallicam, Bifidobacterium lactis, Bifidobacterium inopinatum, Bifidobacterium denticorens, Bifidobacterium prolam , Bifidobacterium Switzerland, Bifidobacterium galinarum, Bifidobacterium luminantium, Bifidobacterium merlicham, Bifidobacterium circulare, Bifidobacterium minimum, Bifidobacterium sabutyl Bifidobacterium genus such as Bifidobacterium coryneforme can be used.

  The starch hydrolysis process and the fermentation process described above may be performed separately or by overlapping each process. Usually, after passing through the starch hydrolysis step, heat treatment is performed to deactivate the enzyme, and the fermentation step is performed after cooling. This is because the quality of the obtained yogurt-like food or drink can be prevented from changing during storage by inactivating the enzyme.

(Other raw materials)
In the present invention, in addition to pregelatinized rice, appropriate raw materials can be blended together. For example, soybean protein materials such as soy milk and isolated soybean protein, fats and oils such as rice oil, other flours, vegetables, fruits, functional components such as vitamins, minerals, and isoflavones can be blended. In particular, blending of soy protein materials such as soy milk is preferable because it is plant-based and contains abundant proteins that serve as a nitrogen source for growth of lactic acid bacteria. Moreover, by fermenting together with soy milk, the unique blue odor and astringency of soy milk are masked, making it easier to drink than fermented soy milk in which only soy milk is lactically fermented alone.
The timing of blending is not particularly limited, and may be blended in the starch hydrolysis step together with pregelatinized rice, may be blended in the fermentation step, or blended after the starch hydrolysis step and the fermentation step. Also good.

  The yogurt-like food and drink obtained as described above can be provided as a live bacterium type of lactic acid bacteria, and can be provided as a sterilized type by heat sterilization. And they can be used as yogurt or yogurt drink-like products as they are, and like milk yogurt, you can enjoy a flavor that balances a refreshing fermented flavor with a subtle sweetness derived from rice. . In addition, it can be used as a raw material for soft drinks, Western confectionery such as jelly, pudding, and cakes, as well as various filling materials such as bread kneading ingredients, flower paste and custard cream, and milk yogurt Thus, it becomes possible to give a unique flavor in which the balance between a refreshing fermented flavor and a subtle sweetness derived from rice is very harmonized.

  Hereinafter, the embodiment of the present invention is specifically illustrated by Examples and Comparative Examples.

■ Example 1
3.5 kg of water is stored in the production tank, 1.5 kg of α-rice rice “Rice Meal” (manufactured by Takai Food & Drink Co., Ltd.), 3 g of α-amylase “Biozyme F10SD” (manufactured by Amano Enzyme, optimum temperature 55 ° C.) Were simultaneously dispersed to prepare a raw material liquid (pH 6.2). Preparation of the raw material liquid containing this pregelatinized rice could be performed immediately.
Next, it stirred for 30 minutes, controlling the product temperature in a tank at 50 degreeC. After completion of the reaction, the product temperature was raised to 85 ° C. to inactivate α-amylase. The pH of the raw material solution after the reaction was 6.0. Next, the raw material liquid in the production tank was sent to a plate heat exchanger, the product temperature of the raw material liquid was cooled to 35 ° C., and then sent to the fermentation tank. Next, 0.5 g of lactic acid bacteria starter containing Lactobacillus acidophilus and Streptococcus thermophilus was added to the fermentation tank, and lactic acid fermentation was performed until the pH reached about 4.0 while controlling the product temperature at 35 ° C. The properties of the obtained yogurt-like food and drink were liquid with a viscosity (35 ° C.) of 250 mPa · s, and the delicate sweetness of rice and the refreshing sour fermentation flavor were harmonized and delicious.

■ Comparative Example 1
Instead of the pregelatinized rice flour of Example 1, normal ungelatinized rice flour was used, and the production of yogurt-like food and drink was attempted in the same manner as in Example 1.
However, in order to allow α-amylase to act on non-gelatinized rice flour, it is necessary to first gelatinize the rice flour. Therefore, the product temperature in the production tank is raised to 90 ° C., and at this temperature the rice flour is sufficiently alphatized. The reaction was controlled until the starch decomposition reaction was completed. This time took about 30 minutes. In this case, when the enzyme used in Example 1 is used, most of the enzyme is inactivated at a high temperature of 90 ° C., so the heat-resistant α-amylase “Chrytase T10S” (manufactured by Daiwa Kasei Co., Ltd., optimum temperature) 90 ° C.) was used.
Moreover, since thermostable α-amylase is used, it is necessary to inactivate at a high temperature, and the enzyme was deactivated by raising the temperature to 140 ° C. using a direct steam blowing sterilizer. The pH of the raw material solution after the reaction was 6.0. Next, lactic acid fermentation was carried out by the same method as in Example 1 until the pH reached about 4.0.
The properties of the resulting yogurt-like food and drink are liquid, with a slight sweet taste of rice, a refreshing acidity, and a fermented flavor, but a heat-degraded flavor like a stuffy odor during retort heating is felt, and the overall flavor It was something that lacked balance. This is presumably because the heating history of the raw material liquid increased due to the heating for pregelatinization and the enzymatic reaction at a high temperature due to the use of non-gelatinized rice flour, resulting in a change in flavor.

■ Comparative Example 2
In Example 1, the temperature of the raw material liquid was controlled at 80 ° C., and the saccharification enzyme was deactivated using a heat-resistant α-amylase “Chrytase T10S” (manufactured by Daiwa Kasei Co., Ltd., optimum temperature 90 ° C.). A yogurt-like food or drink was produced in the same manner except that the temperature was 140 ° C.
The properties of the obtained yogurt-like food and drink were in a liquid state, had a subtle sweetness of rice, a refreshing acidity, and a fermented flavor, and were slightly superior to Comparative Example 1. However, when compared with Example 1, it felt a deteriorated flavor like a stuffy odor. This is also considered to be due to the fact that the heating history of the raw material liquid has increased as a result of maintaining the temperature of the raw material liquid at a high temperature in order to cause the thermostable amylase to react at the optimum temperature.

■ Comparative Example 3
3.5 kg of water was stored in the product tank, and 1.5 kg of ungelatinized rice flour was dispersed. Next, the product temperature in the tank was raised to 90 ° C. and controlled at this temperature until the rice flour was sufficiently α-ized. Next, after the product temperature of the raw material liquid is cooled to 50 ° C., 3 g of α-amylase “Biozyme F10SD” (manufactured by Amano Enzyme, optimum temperature 55 ° C.) is dispersed and stirred for 30 minutes while controlling at this temperature. Reacted. After completion of the reaction, the product temperature was raised again to 85 ° C. to inactivate α-amylase. The subsequent steps were performed in the same manner as in Example 1 to produce a yogurt-like food or drink.
The properties of the obtained yogurt-like food and drink are in a liquid state and, like Comparative Example 1, there is a subtle sweetness of rice, a refreshing acidity, and a fermented flavor, but it feels a heat-degraded flavor like a stuffy odor during retort heating. And lacked a balance of flavor as a whole. This is because the non-gelatinized rice flour was used to heat at 90 ° C (about 30 minutes) for gelatinization and then took about 30 minutes to cool to 50 ° C. This is probably because the heating history has increased. In addition, this production method required about 90 minutes from the introduction of the raw material to the completion of the enzyme reaction, and the production efficiency was low.

■ Example 2
In Example 1, the temperature of the raw material liquid was controlled at 70 ° C., α-amylase “Chrytase L1” (manufactured by Daiwa Kasei Co., Ltd., optimum temperature 70 ° C.) was used as the starch hydrolase, and the deactivation temperature A yogurt-like food and drink was produced in the same manner except that the temperature was 95 ° C.
The properties of the obtained yogurt-like food / beverage product were liquid, had a subtle sweetness of rice, a refreshing acidity, and a fermented flavor, and were superior to the comparative examples. However, when compared with Example 1, a slightly deteriorating flavor such as a stuffy odor was felt.

(Table 1)

■ Example 3 (pregelatinized rice flour + soy milk)
Store 3.5 kg of water and 5 kg of soymilk (solid content 9% by weight) in a production tank, and simultaneously disperse 1.5 kg of pregelatinized rice flour and 3 g of α-amylase “Biozyme F10SD” to prepare a raw material solution (pH 6.2) Was prepared. Next, it stirred for 30 minutes, controlling the product temperature in a tank at 50 degreeC.
After completion of the reaction, the product temperature was raised to 85 ° C. to deactivate the starch hydrolase. The pH of the raw material solution after the reaction was 6.0. Next, the raw material liquid in the production tank was sent to a plate heat exchanger, the product temperature of the raw material liquid was cooled to 35 ° C., and then sent to the fermentation tank. Next, 0.5 g of lactic acid bacteria starter containing Lactobacillus acidophilus and Streptococcus thermophilus was added to the fermentation tank, and lactic acid fermentation was performed until the pH reached about 4.0 while controlling the product temperature at 35 ° C. The obtained yogurt-like food or drink was a liquid having a soymilk content of 50% by weight and a viscosity (35 ° C.) of 420 mPa · s.

Comparative Example 4
5 kg of soy milk (9 wt% solid content) was stored in a production tank, heated to 60 ° C., 0.5 kg of sugar was dissolved in 4.5 kg of water, and mixed to prepare a raw material solution (pH 6.9). The temperature was raised until the product temperature reached 85 ° C., then the raw material liquid in the production tank was sent to a plate heat exchanger, the product temperature of the raw material liquid was cooled to 35 ° C., and the same as in Example 3. And fermented with lactic acid bacteria to obtain a yogurt-like food and drink. The obtained yogurt-like food and drink was a liquid having a soymilk content of 50% by weight and a viscosity (35 ° C.) of 320 mPa · s.

  When the flavors of the yogurt-like food and drink of Example 3 and Comparative Example 4 were compared, the unique blue odor and astringency of soy milk felt in the fermented soy milk of Comparative Example 4 were masked in the fermented food and drink of Example 3. It was very easy to drink.

■ Example 4
Store 3.5 kg of water in the production tank, 1.2 kg of alpha rice flour “Rice Meal”, 15 grains mix (House Foods Co., Ltd., black rice, glutinous rice, germinated brown rice, rice cake, red beans, black soybeans, 0.3kg of ground (0.7mm pass) crushed mochiawa, corn, corn, amaranth, black sesame, white sesame, barley, buckwheat, uruchihie), 3g of α-amylase "Biozyme F10SD" A raw material liquid (pH 6.2) was prepared by dispersing simultaneously. Thereafter, a yogurt-like food and drink was produced in the same manner as in Example 1. The pH of the raw material solution after the starch hydrolysis reaction was 6.1. The properties of the resulting fermented product are liquid with a viscosity (35 ° C) of 260 mPa · s, and the rich flavor of fifteen grains is mixed with the subtle sweetness of rice, so that α-ized rice can be used alone. Thickness was imparted to the flavor overall compared to the case of blending, and the fermentation flavor was harmonized and very delicious. Moreover, since minerals, vitamins, dietary fiber, etc. are strengthened, it was also nutritionally preferable.

Claims (5)

Starch hydrolyzing step in which starch hydrolyzing enzyme is allowed to act while controlling the raw material liquid in which pregelatinized rice and starch hydrolyzing enzyme are dispersed in water at less than 75 ° C., and lactic acid bacteria acting on the sugar produced in the starch hydrolyzing step The manufacturing method of yogurt-like food-drinks characterized by including the fermentation process to make. The method for producing a yogurt-like food or drink according to claim 1, wherein the starch hydrolyzing enzyme is α-amylase. The method for producing a yoghurt-like food or drink according to claim 1, wherein a non-thermostable amylase is used as the starch hydrolase. A request to use at least one selected from the group consisting of black rice, red rice, brown rice, acne, red beans, black soybeans, awa, corn, hato barley, barley, amaranth, black sesame, white sesame, buckwheat and mushrooms. A method for producing a yogurt-like food or drink according to Item 1. The method for producing a yogurt-like food or drink according to claim 1, wherein soymilk is used as a raw material.