JP2010004809A - Low-viscous acidic soymilk beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a low-viscous acidic soymilk beverage which is obtained by adding an acidic material to soymilk to acidify the soymilk, has a viscosity of not more than 200 mPa s, and hardly causes a change in the viscosity even after long storage. <P>SOLUTION: The low-viscous acidic soymilk beverage is produced by adding acidic material to soymilk to acidify the soymilk, and has a viscosity of not more than 200 mPa s. The beverage contains 1-10 wt.% of black vinegar (4.5% acidity), 0.01-1.0% of pectin, and 0.01-0.8% of fermented cellulose, and has a pH of more than 4.5 but not more than 5.0. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a low-viscosity soymilk beverage that is acidified by adding an acid material to soymilk and has a viscosity of 200 mPa · s or less, and hardly changes in viscosity even after long-term storage.

Soybeans have long been used in miso, soy sauce, tofu, and other typical processed foods in Japan. In addition, soybean has been found through many years of research that isoflavones and soy protein contained therein have various physiological functions such as bone metabolism improvement, breast cancer development suppression, and cholesterol lowering. Attention has been paid. However, in recent years, westernization of eating habits has progressed, and opportunities for daily intake of the processed foods are decreasing. Therefore, acidic soymilk beverages using soymilk processed from soybeans are on the market as a form in which soybeans can be easily consumed.

Acidic soymilk beverages include a soymilk acidified type by adding an acid material and a soymilk acidified by lactic acid fermentation. Acidic soymilk beverages obtained by acidifying soymilk by lactic acid fermentation are relatively stable even under an acidity of pH 5 or lower, but the soymilk acidified by adding an acid material has a soy protein isoelectric point of pH 4 In order to avoid this, it is adjusted to about pH 4 and further contains a stabilizer. For example, Japanese Patent Application Laid-Open No. 2007-68410 (Patent Document 1) discloses an acidic soy milk drink containing fermented cellulose and pectin as stabilizers. Patent Document 1 describes that the pH of an acidic soymilk drink is 3.0 to 6.0, preferably about 3.3 to 4.5. However, in the examples of the patent document, only acidic soy milk drinks adjusted to pH 3.8 with citric acid and pH 4.0 with lactic acid are disclosed. This is presumed to be adjusted to about pH 4 in order to avoid the isoelectric point of soybean protein.

On the other hand, in a low-viscosity beverage of 200 mPa · s or less, the change in viscosity over time greatly affects the throat of the beverage. However, a low-viscosity acidic soymilk beverage adjusted to pH 4 by adding an acid material to soymilk has a tendency to increase in viscosity when stored for a long period of time and to deteriorate over the throat. Thus, there is a demand for the development of a low-viscosity acidic soy milk beverage that hardly changes in viscosity even after long-term storage.

JP 2007-68410 A

Accordingly, an object of the present invention is to provide a low-viscosity soymilk beverage that is less likely to cause a change in viscosity even after long-term storage in a low-viscosity acidic soymilk beverage having a viscosity of 200 mPa · s or less that has been acidified by adding an acid material to soymilk. Is.

The inventors of the present invention have made extensive studies on blended raw materials in order to achieve the above object. As a result, it was found that a low-viscosity soymilk beverage that hardly changes in viscosity even after long-term storage can be obtained if a specific raw material is used and a specific pH is achieved, and the present invention has been completed.

That is, the present invention
(1) In a low-viscosity acidic soymilk beverage having a viscosity of 200 mPa · s or less, acidified by adding an acid material to soymilk, black vinegar, pectin and fermented cellulose are blended, and the pH is more than 4.5 and less than 5.0 Low viscosity acidic soy milk drink,
(2) The low-viscosity acidic soy milk beverage according to (1), wherein the blending amount of black vinegar is 1 to 10% in terms of acidity of 4.5%,
(3) The low-viscosity acidic soy milk drink according to (1) or (2), wherein the blending amount of pectin is 0.01 to 1.0% and the blending amount of fermented cellulose is 0.01 to 0.8% with respect to the product. ,
It is.

According to the present invention, in a low-viscosity acidic soymilk beverage having a viscosity of 200 mPa · s or less that has been acidified by adding an acid material to soymilk, it is possible to provide a low-viscosity soymilk beverage that hardly changes in viscosity even after long-term storage. As it can, we can expect further demand growth for soy milk drinks.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

In the low-viscosity acidic soymilk beverage of the present invention, the term “soymilk beverage” means that protein and other components are eluted from soybeans (excluding powdered products and defatted products) with hot water, etc., and fiber is removed. Soybean soymilk with 8% or more of soy solid content, soybean milk with 6% or more of soy solids prepared using soybean soymilk, or defatted soybean (including soybeans added) 1 or 2 kinds of “prepared defatted soy soy milk solution” with 6% or more of soybean solid content prepared by elution of protein and other components from hot water etc. and removing fiber Refers to a beverage having a soybean solid content of 2% or more prepared by combining the above. “Acid” means that the soy milk solution has a pH of about 6.5 to 7, and is more acidic than the pH, specifically, pH 6 or less. The “low viscosity” means a viscosity of 200 mPa · s or less, preferably 150 mPa · s or less, in which a change in viscosity easily affects the throat. The viscosity was measured using a BH viscometer using a rotor No. 1. Measured under the condition of the number of revolutions: 10 rpm, and a value calculated from the reading after 30 seconds.

In addition, there are two types of acidic soymilk beverages: a type in which soymilk is acidified by lactic acid fermentation and a type in which soymilk is acidified by adding an acid material. The low-viscosity acidic soy milk beverage of the present invention is of the type that is acidified by adding an acid material that tends to change in viscosity when stored for a long period of time.

The present invention is characterized in that in the above-mentioned low-viscosity acidic soymilk beverage, black vinegar, fermented cellulose and pectin are blended, and the pH is more than 4.5 and less than 5.0. It is possible to make a low-viscosity acidic soy milk beverage that hardly changes.

Here, black vinegar is adapted to rice black vinegar or barley black vinegar defined by vinegar quality labeling standards (see Ministry of Agriculture, Forestry and Fisheries Notification No. 1821 revised on October 7, 2004). In other words, rice black vinegar is rice cereal vinegar as raw material (excluding all rice bran layer removed and refined; the same applies in this section) or wheat or barley added to this. The amount of rice used is 180 g or more per liter of grain vinegar and is colored brown or black brown by fermentation and aging. In addition, barley black vinegar is a grain vinegar that uses only barley as a raw material. The amount of barley used is 180 g or more per liter of grain vinegar and is colored brown or black brown by fermentation and aging. Say things.

As a method for producing black vinegar, firstly, using the above rice and / or barley as a raw material, saccharified saccharide is used to saccharify the saccharide in the raw material, and then a saccharified solution is prepared by removing saccharified sachet by filtration or the like. To do. Thereafter, the saccharified solution is subjected to alcoholic fermentation using yeast, and then solids such as sake lees are removed by filtration or the like to obtain an alcoholic fermentation solution. Further, the obtained alcoholic fermented liquor mixed with seed vinegar as an alcohol-containing raw material liquid is subjected to acetic acid fermentation with acetic acid bacteria and, after completion of acetic acid fermentation, appropriately aged, then filtered, sterilized, and containers such as koji In general, a method of filling and manufacturing, or a method of manufacturing by performing the above steps of saccharification, alcoholic fermentation, and acetic acid fermentation in parallel in a koji or the like, The present invention is not limited to these.

In the present invention, the black vinegar may be blended in such an amount that hardly changes in viscosity even after long-term storage, which is the effect of the present invention. Specifically, the acidity is 4.5 to 10%. % Is preferable, and 2 to 9% is more preferable. When the blending amount of black vinegar is less than the above range, the beverage of the present invention should be pH 4. unless combined with an organic acid such as citric acid, lactic acid or phytic acid, or an acid material such as vinegar (excluding black vinegar) or citrus juice. If the blending amount of black vinegar cannot be adjusted to a range of more than 5 to 5.0 or less than the above range, the pH of the beverage of the present invention may be lower than 4.5. However, it is difficult to obtain a beverage that hardly changes in viscosity, which is not preferable.

The pectin used in the present invention is mainly composed of polygalacturonic acid in which galacturonic acid is α-1,4 linked, and the carboxyl group of galacturonic acid is methyl esterified. As for pectin, those obtained by methyl esterification, that is, those in which the proportion of methylated galacturonic acid is 50% or more are called high methoxy pectin (HM pectin), and those having less than 50% are called low methoxy pectin (LM pectin). . As the pectin used in the present invention, any occupying ratio of methylated galacturonic acid may be used, but it is preferable to use HM pectin in consideration of prevention of soy milk precipitation.

Moreover, the fermented cellulose used by this invention is the cellulose which a cellulose producing microbe produces. Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably Acetobacter. As a bacterium belonging to the genus Acetobacter that produces fermented cellulose, more specifically, an Acetobacter pasteurianus strain (for example, ATCC 10245), an Acetobacter sp. DA strain (for example, FERM P-12924), and Acetobacter xylinum Strains (eg, ATCC 23768, ATCC 23769, ATCC 10821, ATCC 1306-21, etc.). Acetobacter xylinum strain is preferable.

Moreover, it does not restrict | limit especially as a culture medium and conditions for culture | cultivating a cellulose producing microbe, It can follow a conventional method. For example, the medium basically contains a nitrogen source, a carbon source, water, oxygen and other necessary nutrients, and may be any medium that can grow the microorganism and produce the desired fermented cellulose. For example, a Hestrin-Schramm medium can be mentioned. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid or the like may be added to the medium. As culture conditions, for example, a pH range of 5 to 9 and a culture temperature range of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be static culture, agitation culture, or aeration culture, but is preferably aeration agitation culture.

After fermentation, the produced fermented cellulose is separated from the medium, washed, and appropriately purified. The purification method is not particularly limited, but usually, the fermented cellulose recovered from the medium is washed, dehydrated, and slurried again with water, and then microorganisms are removed by alkali treatment, and then the lysate produced by the alkali treatment is removed. Is used. Specifically, for example, first, a culture obtained by culturing microorganisms is dehydrated to obtain a cake having a solid content of about 20%, and then the cake is reslurried with water to obtain a solid content of 1 to 3%. Sodium hydroxide is added to this to adjust the pH to about 13, and the system is heated to 65 ° C. for several hours with stirring to dissolve the microorganisms. Next, the pH is adjusted to 6 to 8 with sulfuric acid, the slurry is dehydrated and slurried again with water, and this dehydration and slurrying is repeated several times.

The purified fermented cellulose can be subjected to a drying treatment as necessary. The drying process is not particularly limited. For example, methods such as natural drying, hot air drying, freeze drying, spray drying, and drum drying can be used. Among these drying treatments, the spray drying method and the drum drying method are preferable.

In the present invention, the blending amounts of pectin and fermented cellulose may be blended in such an amount that the change in viscosity hardly occurs even after long-term storage, which is the effect of the present invention. 01 to 1.0%, more preferably 0.05 to 1.0%, fermented cellulose is preferably 0.01 to 0.8%, more preferably 0.05 to 0.8%. When any blending amount is less than the above range, it is not preferable because it is difficult to obtain a beverage that hardly changes in viscosity even after long-term storage. On the other hand, if any blending amount is larger than the above range, a beverage that does not easily change its viscosity even after long-term storage can be obtained, but the viscosity of the entire beverage becomes high, and the low-viscosity acidic soy milk beverage of the present invention is obtained. There may not be.

The low-viscosity acidic soymilk beverage of the present invention needs to adjust the pH of the whole beverage to more than 4.5 and 5.0 or less, preferably 4.6 or more and 5.0 or less, in addition to the essential ingredients described above. The pH adjustment may be performed only with black vinegar, which is an essential raw material of the present invention. Also, black vinegar and organic acids such as citric acid, lactic acid, phytic acid, malic acid and succinic acid, vinegar (excluding black vinegar) It may be performed in combination with an acid material such as citrus juice. When the pH is lower than the above range, the viscosity is obviously high after long-term storage, and a beverage that hardly changes in viscosity cannot be obtained. On the other hand, when the pH is higher than the above range, it is necessary to perform sterilization treatment under strong conditions to produce a beverage that is free from bacterial problems even when stored at room temperature (25 ° C.) for a long period of time. The protein may be heat denatured to cause precipitation, which is not preferable.

The low-viscosity acidic soy milk beverage of the present invention should be appropriately selected and blended with raw materials used in the soy milk beverage within the range not impairing the effects of the present invention, in addition to the essential raw materials soy milk, black vinegar, pectin and fermented cellulose. Can do. For example, sugar, sucrose, glucose, fructose fructose liquid sugar, syrup, reduced syrup, oligosaccharide, reduced oligosaccharide, honey and other sugars, sucralose, aspartame, stevia and other sweeteners, citric acid, lactic acid, phytic acid, apple Acids, organic acids such as succinic acid, vinegar (excluding black vinegar), citrus juice and other acid materials, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, Starch such as wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, thickener such as wet heat-treated starch, modified starch, stabilizer such as sodium carboxymethylcellulose, sodium alginate, carrageenan, rapeseed oil, corn oil, cottonseed oil, sausage Flower oil, olive oil, safflower oil, soybean oil Apply chemical and enzymatic treatments such as palm oil, fish oil, egg yolk oil and other animal or vegetable oils or their refined oils (salad oil), or MCT (medium chain fatty acid triglycerides), diglycerides, hardened oils, transesterified oils, etc. And edible fats and oils such as fats and oils, antioxidants, and fragrances.

Moreover, what is necessary is just to manufacture according to a conventional method except mix | blending black vinegar, pectin, and fermented cellulose which are the essential raw materials of this invention, and manufacturing the low-viscosity acidic soymilk drink of this invention, and setting it as the predetermined pH of this invention. . For example, the blended raw materials including the essential raw materials of the present invention are uniformly mixed, then homogenized, and then sterilized and then filled into a container.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
A low-viscosity acidic soy milk beverage having the following composition was produced. That is, the blended raw materials were uniformly mixed with a high-speed stirrer, and then subjected to a homogenization treatment of 20 MPa using a high-pressure homogenizer. Next, the homogenized solution was sterilized at 145 ° C. for 3 seconds, and then filled in 200 mL brick pack and sealed to produce a low-viscosity acidic soy milk beverage. The obtained low-viscosity acidic soymilk beverage had a viscosity of 45 mPa · s and a pH of 4.9.

<Combination ratio>
Soybean soymilk (soybean solid content 8%) 50%
Sucrose 8%
Barley black vinegar (acidity 4.5%) 5%
HM pectin 0.2%
Fermented cellulose 0.2%
Shimizu Residue ――――――――――――――――――――
100%

[Example 2]
Low viscosity acidic soy milk in the same manner as in Example 1 except that the amount of barley black vinegar was changed to 1.5% and vinegar (acidity 4.5%) was added 3.5%. Made a beverage. The obtained low-viscosity acidic soymilk beverage had a viscosity of 45 mPa · s and a pH of 4.9.

[Example 3]
In Example 1, a low-viscosity acidic soy milk beverage was produced in the same manner as in Example 1 except that vinegar (acidity: 4.5%) was further added to achieve the pH described later. The obtained low-viscosity acidic soymilk beverage had a viscosity of 50 mPa · s and a pH of 4.55.

[Example 4]
In Example 1, the low-viscosity acidic soy milk drink was manufactured by the same method as Example 1 except having changed the compounding quantity of the barley black vinegar into 9%. The obtained low-viscosity acidic soymilk beverage had a viscosity of 50 mPa · s and a pH of 4.6.

[Comparative Example 1]
In Example 1, a low-viscosity acidic soy milk beverage was produced in the same manner as in Example 1 except that the blending amount of barley black vinegar was changed to 15%. The obtained low-viscosity acidic soymilk beverage had a viscosity of 50 mPa · s and a pH of 4.0.

[Comparative Example 2]
In Example 1, a low-viscosity acidic soy milk beverage was produced in the same manner as in Example 1 except that citric acid was further added to obtain the pH described later. The obtained low-viscosity acidic soymilk beverage had a viscosity of 50 mPa · s and a pH of 4.3.

[Comparative Example 3]
In Example 1, a low-viscosity acidic soy milk beverage was produced in the same manner as in Example 1 except that citric acid was added instead of barley black vinegar so as to have the pH described later. The obtained low-viscosity acidic soymilk beverage had a viscosity of 50 mPa · s and a pH of 4.0.

[Comparative Example 4]
In Example 1, a low-viscosity acidic soy milk beverage was produced in the same manner as in Example 1 except that citric acid was added instead of barley black vinegar so as to have the pH described later. The obtained low-viscosity acidic soymilk beverage had a viscosity of 50 mPa · s and a pH of 4.9.

[Test Example 1]
The effects of black vinegar and pH on the viscosity change after long-term storage were investigated. That is, each low-viscosity acidic soymilk drink obtained in Examples 1 to 4 and Comparative Examples 1 to 4 was stored at 25 ° C. for 1 month, and the change in viscosity before and after storage was examined.

From Table 1, black vinegar (specifically in the range of 1 to 10%) is blended, and the low-viscosity acidic soymilk beverage (Examples 1 to 4) having a pH of more than 4.5 and not more than 5.0 is obtained from black vinegar. It is understood that the viscosity does not easily change even after long-term storage, as compared with beverages that are not blended (Comparative Examples 3 and 4) or beverages with pH 4.5 or less (Comparative Examples 1 to 3). In particular, a low-viscosity acidic soymilk beverage (Example 1) with a black vinegar content of 2 to 9% (acidity 4.5% conversion) and a pH of 4.6 or more and 5.0 or less is preferred because of less change in viscosity. It was good.

[Test Example 2]
The effects of pectin and fermented cellulose on the viscosity change after long-term storage were investigated. That is, in Example 1, a low-viscosity acidic soymilk drink was produced in the same manner as in Example 1 except that the blending amounts of HM pectin and fermented cellulose were changed to the blending amounts shown in Table 2, and the low-viscosity obtained was obtained. The acidic soymilk drink was stored at 25 ° C. for 1 month, and the change in viscosity before and after storage was examined.

From Table 2, low-viscosity acidic soy milk containing both raw materials of pectin (specifically in the range of 0.01 to 1.0%) and fermented cellulose (specifically in the range of 0.01 to 0.8%) It is understood that the beverages (Nos. 4 to 8) are less likely to cause a change in viscosity even after long-term storage compared to the beverages (Nos. 1 to 3) that are not. In particular, low viscosity acidic soy milk beverages (No. 6-8) containing pectin in the range of 0.05 to 1.0% and fermented cellulose in the range of 0.05 to 0.8% have a viscosity change. Less preferred.

Claims (3)

A low-viscosity acidic soymilk beverage with a viscosity of 200 mPa · s or less, acidified by adding an acid material to soymilk, containing black vinegar, pectin and fermented cellulose, and having a pH of more than 4.5 and less than 5.0 A low-viscosity acidic soy milk drink. The low-viscosity acidic soy milk beverage according to claim 1, wherein the amount of black vinegar is 1 to 10% in terms of acidity of 4.5% with respect to the product. The low-viscosity acidic soy milk drink according to claim 1 or 2, wherein the blending amount of pectin is 0.01 to 1.0% and the blending amount of fermented cellulose is 0.01 to 0.8% with respect to the product.