JP2011167190A - Fermented soya milk lactobacillus beverage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented soya milk lactobacillus beverage fermented by using three kinds of lactobacillus species and having extremely excellent taste and flavor, and keeping the taste and flavor for a long period by aseptic packaging of the beverage in a sterilized container by adding an additional antiprecipitation stabilizer; and to provide a method for producing the beverage. <P>SOLUTION: The method for producing the fermented soya milk lactobacillus beverage includes a step of inoculating a soya milk with three kinds of lactobacillus strains comprising a lactobacillus strain selected from Lactobacillus bulgaricus and Lactobacillus acidophilus in combination with one strain selected from the group consisting of Lactobacillus casei and Streptococcus thermophilus, and fermenting the soya milk. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a soymilk-fermented lactic acid bacteria beverage and a method for producing the same, and the soymilk-fermented lactic acid bacteria beverage according to the present invention is excellent in flavor and palatability and can be stored for a long time by sterilization treatment and aseptic filling into a container.

  Recently, consumers' interest in health foods has increased, and vegetable protein-containing foods have attracted attention. In particular, soy milk produced from beans contains high-quality proteins and has almost the same nutrients as milk. Therefore, people with milk allergies take soy milk instead of milk, especially soy milk contains unsaturated fatty acids, not saturated fatty acids that cause adult diseases such as arteriosclerosis, and prevents acidic constitution It is known to contain a lot of effective alkali components.

  However, soy milk is restricted in drinking due to its inherent bean flavour. Therefore, researches for removing or attenuating elements that induce the soymilk's inherent bean odor are thriving, and these studies can be classified into the following three from the principle side. The first is a method for inactivating lipoxygenase (LOX), which is known as a main enzyme that produces bean odor, the second is a method for removing an unpleasant odor and its precursor, and the third is There is a method of masking the bean odor with another scent. Among them, research to inactivate lipoxygenase to improve the flavor of soy milk has been active, and heat treatment and proteolytic enzyme methods have been studied in the past, but recently, a method for fermenting soy milk has attracted attention. .

  As a method for fermenting soy milk, Patent Document 1 discloses a method of fermenting soy milk using a lactic acid bacterium belonging to the genus Bifidobacterium (patent document 2, Patent Document 3, Patent Document 4, etc.). A method of fermenting soy milk by mixing other lactic acid bacteria together with lactic acid bacteria belonging to the genus has been proposed. However, since the above technique uses lactic acid bacteria belonging to the genus Bifidobacterium in the fermentation process, there is a problem of generating an acetic acid odor, which may adversely affect palatability. In addition, conventional fermented soymilk has a problem that a bean odor is generated during the storage process, and in order to solve this problem, bacteria were destroyed by heat treatment, but the product coagulated or unpleasant taste was generated by heat treatment. There was a problem.

Korean Registered Patent No. 10-0485267 Korean Published Patent No. 10-1995-0013395 Korean Published Patent No. 10-1998-075078 Korean Registered Patent No. 10-454760

  As a result of intensive studies to solve the above problems, the present inventors have found that the method of using a mixed strain is more effective for improving the flavor than the method of using a single strain of lactic acid bacteria. Eliminating the use of lactic acid bacteria belonging to the genus Bifidobacterium to remove odors, one strain selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus, By inoculating soy milk with Lactobacillus casei and Streptococcus thermophilus and fermenting soy milk, a fermented lactic acid bacteria beverage having excellent palatability is obtained. It is also added suspending stabilizers after fermentation to increase the shelf life of the product, by aseptically filling in a container with a sterilized, and completed the present invention.

  Therefore, this invention has the objective in providing the soymilk fermented lactic acid bacteria drink excellent in flavor and palatability, and this manufacturing method.

  The present invention relates to a strain selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus casei and Streptococcus s. The soymilk fermented lactic acid bacteria beverage fermented by three types of lactic acid bacteria composed of

  The present invention also provides a strain selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus, Lactobacillus casei and Streptococcus cerevisiae. It is characterized by a method for producing a soymilk-fermented lactic acid bacteria beverage, which comprises inoculating soymilk with three kinds of lactic acid bacteria composed of Streptococcus thermophilus) and fermenting the soymilk.

  The soymilk-fermented lactic acid bacteria beverage according to the present invention is not only excellent in flavor and palatability, but further added with an anti-settling stabilizer, then sterilized and aseptically filled into containers, enabling long-term storage and distribution period Can be extended.

  Hereinafter, the present invention will be described in more detail.

  The present invention comprises one strain selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus to remove the bean odor of soy milk, and three strains of Lactobacillus casei and Streptococcus thermophilus. The present invention relates to a soymilk-fermented lactic acid bacterium beverage excellent in flavor and taste, inoculated into fermented soymilk.

  The lactic acid bacteria used in the present invention are Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei and Streptococcus thermophilus, all of which are known or commercially available.

  Lactobacillus bulgaricus and Lactobacillus acidophilus are known to grow efficiently in milk, but not soy milk. Therefore, when this is inoculated into soy milk together with lactic acid bacteria belonging to the genus Bifidobacterium, the flavor does not improve because it does not grow so much. In addition, soy milk obtained by fermenting Lactobacillus casei or Bifidobacterium lactic acid bacteria alone usually contains unnecessary components produced during fermentation, such as acetic acid and diacetyl, and therefore has a cheese-like odor. To do. However, when Streptococcus thermophilus, Lactobacillus casei is added together with one selected from Lactobacillus bulgaricus and Lactobacillus acidophilus and inoculated into soy milk, it is proliferated and successfully grown in soy milk. The flavor and palatability of fermented soymilk can be improved.

  In fermented soymilk, the concentration of lactic acid that is a fermentation product of one lactic acid bacterium selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus is preferably 0.03 to 0.05% by weight. . Streptococcus thermophilus plays a role in helping Lactobacillus bulgaricus and Lactobacillus acidophilus to proliferate easily. The production of lactic acid is insignificant, and the concentration of lactic acid, which is a product of Lactobacillus casei Is preferably 0.05 to 0.07% by weight. With such a lactic acid concentration, the lactic acid acidity of the soymilk fermented with the above three kinds of lactic acid bacteria is preferably 0.16 to 0.20% by weight.

  If the lactic acid acidity is too low, it is difficult to remove bean flavour, and there is a problem in the growth of other bacteria. If the lactic acid acidity is too high, the acidity is very strong and there is a problem with the flavor. It is preferred to maintain a range of concentrations.

  In order to increase the storage period of the fermented soymilk, a suspending stabilizer may be further added. As the precipitation preventing stabilizer that can be used, at least one selected from water-soluble soybean polysaccharides, microcrystalline cellulose, and pectin is used, and water-soluble soybean polysaccharides are preferably used. The water-soluble soybean polysaccharide is a plant fiber produced in the process of producing separated soybean protein, and prevents the protein from being precipitated and separated by an acid. The addition amount is preferably adjusted to be 0.1 to 0.3% by weight with respect to 100% by weight of the total fermented soymilk beverage, but if the addition amount is less than 0.1% by weight, there is a problem of precipitation. When the amount added exceeds 0.3% by weight, there is a problem with the flavor.

  In addition, if necessary, flavor, sweetener, colorant, stabilizer, fruit preparation and the like may be further added to the fermented soymilk, and the soymilk fermented liquor produced may be diluted and sterilized to ferment lactic acid bacteria. It may be a product such as

  Further, the present invention inoculates soymilk with one strain selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus and three strains of Lactobacillus casei and Streptococcus thermophilus. The present invention relates to a method for producing a soymilk-fermented lactic acid bacteria beverage having excellent flavor and palatability.

  The soy milk may be produced from soybean or defatted soybean by a conventional method, or may be a conventional commercially available soy milk. For example, soy milk is prepared by immersing soybeans or peeled beans in water or by other methods, then pulverizing with water to form a slurry, and removing insoluble components in the slurry by a method such as filtration. You may manufacture by the manufacturing method including the step which manufactures. Preferably, in the process of producing soymilk, before the beans are pulverized, the beans may be contacted with hot water at 50 to 100 ° C. to remove the hot water-soluble components of the beans. In this case, not only the flavor of soy milk becomes good, but also the concentration of sugars becomes relatively low, so it is easy to control the fermentation of soy milk by adding sugars used by lactic acid bacteria in the later fermentation process to soy milk. There are advantages.

  It is preferable to sterilize the soy milk before inoculating the lactic acid bacteria into the soy milk. As an example, the soy milk may be sterilized at 135 to 150 ° C. for about 1 to 120 seconds. Moreover, after sterilization treatment, before inoculating lactic acid bacteria into soy milk, it is preferable to add a saccharide utilized by lactic acid bacteria to soy milk to promote fermentation. The saccharide may be any saccharide that can be used by lactic acid bacteria. For example, glucose, liquid fructose, isomerized sugar, and the like can be used, and glucose is preferable. The added amount is 1 to 5 parts by weight, preferably 1 to 2 parts by weight with respect to 100 parts by weight of soy milk. However, if the added amount is too small, there is a problem in proliferation activity, and if too much, There is a problem with the flavor of the product.

  In the next stage, soy milk is inoculated with Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, and Streptococcus thermophilus used in the present invention. Inoculation with lactic acid bacteria may be performed by inoculating soymilk after pure culture of the above bacteria to form a bulk starter, which may be inoculated again into soymilk in a fermenter, and lyophilized concentrated bacteria in soymilk. You may inoculate directly. When using a bulk starter, inoculate 0.1 part by weight of freeze-dried concentrated bacteria with 100 parts by weight of soy milk as a reference, and leave each bulk starter of lactic acid bacteria by shaking or culturing at 36-38 ° C. for 24 hours. Can be manufactured. The total amount of bulk starter to be inoculated is preferably 0.1 to 15 parts by weight based on 100 parts by weight of soy milk. In the case of the above freeze-dried concentrated bacteria, Lactobacillus bulgaricus, Lactobacillus acidophilus, and Streptococcus thermophilus are preferably those having an activity of 0.04 to 0.06 unit / kg. Casei having an activity of 0.08 to 0.12 unit / kg is preferably used. If the bulk starter is inoculated too much or the activity of the freeze-dried concentrated bacteria is too high, there is a problem that the fermentation goes far beyond the target lactic acid content, and the inoculum is too small or the activity is low. If it is too high, the culture time becomes long, and there is a problem of contamination by other bacteria on the way.

The inoculated soymilk is then fermented at 20-50 ° C. for 3-48 hours, preferably 25-45 ° C. for 4-24 hours, so that it is selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus. The concentration of lactic acid in the fermentation product by one kind of lactic acid bacteria is 0.03 to 0.05% by weight. Streptococcus thermophilus serves to activate the fermentation of Lactobacillus bulgaricus, and the product lactic acid concentration by Lactobacillus casei is 0.05 to 0.07% by weight. Fermentation treatment may be carried out by separately fermenting soymilk using the above three fungi separately and then mixing, but preferably, these three fungi are inoculated into soymilk and subjected to lactic acid bacteria fermentation treatment. Often, the fermented soymilk produced has a lactic acid acidity of 0.16 to 0.20% by weight. At this time, the fermentation atmosphere is substantially fermented under anaerobic conditions, that is, oxygen concentration of 5.0% by volume or less, preferably 3.0% by volume or less. In this case, oxygen dissolved in soy milk The concentration of is preferably 2.0 ppm or less. By fermenting under such low oxygen concentration conditions and low oxygen solubility conditions, fermented soymilk has no soy-specific odor and has almost the same texture and good flavor as milk.
In order to increase the storage stability of the fermented soymilk and produce it as a more useful product, it may further include a stage of sterilization treatment and aseptic filling into the container after further adding an anti-settling stabilizer to the fermented soymilk.

  Usually, soy milk and fermented soy milk contain a large amount of insoluble solids obtained by grinding beans, so that precipitation occurs, most of the vegetable protein is present, and the storage period is short. In the present invention, in order to improve the flavor of fermented soymilk and increase the storage period, an anti-settling stabilizer is added, and then the lactic acid bacteria are sterilized at a high temperature for a short time to kill all the lactic acid bacteria. The sterilization treatment is carried out at 120 to 135 ° C. for 20 to 40 seconds. In this case, if the sterilization temperature is too low or the sterilization time is too short, lactic acid bacteria that do not die may cause soy milk to deteriorate over time. If storage is difficult and the sterilization temperature is too high or the sterilization time is too long, soy milk protein denaturation problems occur and phase separation and degradation problems occur.

After completion of the sterilization treatment, the fermented soymilk is filled in a sterile manner in a container. Since the lower the oxygen permeability of the container, the contact between the soymilk fermented liquid and the external oxygen is prevented, so that it is possible to prevent generation of a reverse odor of beans from the product. Materials for such containers include glass, polyvinyl chloride (PVC), polyvinylidene chloride (PVDC), ethylene-vinyl alcohol copolymer (EVOH), polyethylene terephthalate (PET), polyvinylidene chloride coated polyethylene terephthalate (K -PET), ceramic vacuum deposited PET, aluminum vacuum deposited PET, and the like. The container lid must also be made of the above materials. In such a container, soy milk inoculated with a specific lactic acid bacterium according to the present invention is filled under aseptic conditions using, for example, a sterilization filling device. At this time, in order to prevent the fermented soy milk from coming into contact with oxygen, it is preferable to fill the container with the fermented soy milk. If there is a little headspace in the container, this is filled with an inert gas such as nitrogen. .
As described above, as a result of the sterilization treatment and aseptic filling by adding the anti-settling stabilizer, when the soymilk is stored at a low temperature of 5 to 20 ° C., a good flavor can be maintained for more than one year.

  The soymilk fermented lactic acid bacteria beverage according to the present invention ferments soymilk using one strain selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus, and three strains of Lactobacillus casei and Streptococcus thermophilus. It has no bean odor unique to soy milk, is excellent in flavor and palatability, and has an unpleasant odor and taste even when stored for a long time by adding anti-settling stabilizers and aseptically filling the container. Does not occur.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited by the following Example.

Production Example 1 part by weight of peeled beans was heated at 130 ° C. for 30 seconds to inactivate the enzyme, and then immersed in 7 parts by weight of water (80 to 82 ° C.) for 3 minutes to remove the water. After removing the water, 1 part by weight of the obtained beans is pulverized together with 4 parts by weight of hot water (95 to 97 ° C.) to produce a slurry, and the okara is removed using a screw-type inclined separator (Decanter). After the soymilk was obtained, the soymilk was heated, sterilized and deodorized at 145 to 149 ° C. for 4 seconds and then cooled to 30 ° C.

Test Example 1: Flavor test of fermented soymilk by lactic acid bacteria After adding 2 parts by weight of glucose to 100 parts by weight of soymilk produced by the above production example, inoculated with freeze-dried concentrated lactic acid bacteria as shown in Table 1 below, Placed in a container of material. This mixture was cultured at 37 ° C. for 24 hours and then cooled to 5 ° C. to produce lactic acid bacteria fermented soymilk. Thereafter, the pH, sugar content, and lactic acid content of the fermented soymilk were measured and a sensory test was performed. The results are shown in Table 1 below. The pH was measured with a pH meter for hydrogen ion concentration, the sugar content was measured with a Brix meter for the total solid content, and the lactic acid content was measured with a pH reagent using a NaOH reagent. The sensory test evaluated the bean odor, sardine, and overall taste by a panel of five people, but it was very excellent “10”, excellent “8”, good “6”, bad “4”, very bad. The score was converted to “2” and the average value was evaluated.

  As shown in Table 1 above, Lactobacillus bulgaricus, Lactobacillus casei, and Streptococcus thermophilus are used in combination, and as a result of using Lactobacillus acidophilus, Lactobacillus casei, and Streptococcus thermophilus in combination, the taste is A very good fermented soymilk was produced. However, the overall taste of fermented soymilk produced using the above bacteria alone does not reach a satisfactory flavor. In addition, the conventional mixed lactic acid bacteria containing Bifidobacterium longum was effective in removing the bean odor, but it has a peculiar acetic acid odor and low production of lactic acid, so the overall taste is satisfactory. It wasn't going.

Test Example 2: Additive Effect Test of Anti-Precipitating Stabilizer To evaluate the effect of adding anti-precipitating stabilizer, 20% by weight of fermented soymilk prepared in Example 2, water-soluble soybean polysaccharide (Soya Five) as anti-precipitating stabilizer -S-ZR100) 0.2% by weight, liquid fructose (fructose 55, Samyan Genex) 10% by weight, and yogurt flavorant (Yogult Flavor-1, LOTTESAMKANG CO, .LTD.) 0.05-0.20 It is carried out in the same manner as in Example 3 and the fermented soymilk beverage (Example 3) that was sterilized (135 ° C., 40 seconds) after being diluted with water to 100% by weight. Comparative Example 8 in which gum arabic (GUM ARABIC POWDER, CNI) was added instead of soybean polysaccharide and comparison in which no suspending stabilizer was added 9 pH of soymilk fermented beverages, the sugar content was a sensory test by measuring the acidity of lactic acid. The evaluation method was scored as “Excellent” “10”, “Excellent” “8”, “Good” “6”, “Fair” “4” and “Very bad” “2” by a panel of 5 people, and evaluated the average value. Is as shown in Table 2 below.

  As shown in Table 2 above, Example 3 using water-soluble soybean polysaccharide as a precipitation preventing stabilizer has almost no difference in flavor compared to Comparative Example 9, but there is no phase separation due to protein precipitation. Good properties. In the case of Comparative Example 8 in which gum arabic, which is a kind of gum, is added as a suspending stabilizer, the overall evaluation of the product is not good due to an increase in the viscosity of the fermented soymilk beverage.

Test Example 3: Microbial stability test by sterilization treatment and aseptic filling Aseptic filling of the sterilized soymilk fermented lactic acid bacteria beverage of Example 3 above into a PET container using a sterilization filling device (Example 4) and Example 20% by weight of fermented soy milk prepared in No. 2, 0.2% by weight of water-soluble soybean polysaccharide (Soya Five-S-ZR100), and yoghurt flavor (Yogult Flavor-1, LOTTESAMKANG CO., LTD.) 0.05-0 A sensory test of 20% by weight diluted to 100% by weight, followed by heat filling (hot filling, sterilization temperature 100 ° C., sterilization time 30 seconds, filling temperature 88 ° C.) (Comparative Example 10) Was carried out immediately after production and after 1 year of production. The evaluation method was scored as “Excellent“ 10 ”,“ Excellent ”“ 8 ”,“ Good ”“ 6 ”,“ Fair ”“ 4 ”, and“ Very bad ”“ 2 ”by a panel of five people, and the average value was evaluated. In addition, the microbial stability evaluation was carried out by a microbial test method in a food official standard using general bacteria and coliform test equipment. The sensory test and microbial stability evaluation results are shown in Table 3 below.

  According to the results in Table 3 above, it can be seen that a considerable number of microorganisms grew in the hot filling product after one year. As a result of the growth of microorganisms that decomposed saccharides and the like to generate acid, the sugar content and pH are lowered, and the lactic acid acid content is increased, causing a problem of altering the product. However, it can be seen that the aseptic filling product effectively suppressed thermophilic acidophilic bacteria (TAB) remaining in the soymilk. Therefore, for long-term storage of the soymilk-fermented lactic acid bacteria beverage, it has been confirmed that it is more effective to sterilize the container and aseptically fill the container than to heat-fill.

Claims (12)

  A strain selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus, Lactobacillus casei and Streptococcus s. A soymilk-fermented lactic acid bacteria beverage characterized by being fermented with three kinds of lactic acid bacteria.   The soymilk-fermented lactic acid bacteria beverage according to claim 1, wherein the soymilk fermented with the three kinds of lactic acid bacteria has a lactic acid acidity of 0.16 to 0.20% by weight.   The soymilk-fermented lactic acid bacteria beverage according to claim 1, further comprising an anti-settling stabilizer added to the soymilk fermented with the three kinds of lactic acid bacteria.   The soymilk-fermented lactic acid bacteria beverage according to claim 3, wherein the suspending stabilizer is at least one selected from water-soluble soybean polysaccharide, microcrystalline cellulose, and pectin.   Soy milk is fermented by inoculating soymilk with one strain selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus acidophilus and three lactic acid bacteria composed of Lactobacillus casei and Streptococcus thermophilus A method for producing a soymilk-fermented lactic acid bacteria beverage, comprising a step.   The method for producing a soymilk-fermented lactic acid bacterium beverage according to claim 5, wherein the three kinds of lactic acid bacteria are inoculated into soymilk in the form of a bulk starter or a freeze-dried concentrated bacterium.   The method for producing a soymilk-fermented lactic acid bacteria beverage according to claim 6, wherein the total amount of the bulk starter used is 0.1 to 15 parts by weight of a bulk starter with respect to 100 parts by weight of soymilk.   0.04-0.06 unit / kg in the case of Lactobacillus bulgaricus, Lactobacillus acidophilus, and Streptococcus thermophilus, and 0.08-0.12 unit in the case of Lactobacillus casei The method for producing a soymilk-fermented lactic acid bacteria beverage according to claim 6, having an activity of / kg.   The method for producing a soymilk-fermented lactic acid bacteria beverage according to claim 5, wherein the fermentation is performed at 20 to 50 ° C for 3 to 48 hours.   The method for producing a soymilk-fermented lactic acid bacteria beverage according to claim 5, further comprising the step of further adding a suspending stabilizer to the soymilk-fermented lactic acid bacteria beverage.   The method for producing a soymilk-fermented lactic acid bacteria beverage according to claim 10, further comprising a step of sterilizing and aseptically filling the fermented lactic acid bacteria beverage.   The method for producing a soymilk-fermented lactic acid bacteria beverage according to claim 11, wherein the sterilization treatment is performed at 120 to 135 ° C for 20 to 40 seconds.