JP2014233261A - Coconut milk-containing food and drink product, and manufacturing method thereof - Google Patents

Coconut milk-containing food and drink product, and manufacturing method thereof Download PDF

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JP2014233261A
JP2014233261A JP2013117648A JP2013117648A JP2014233261A JP 2014233261 A JP2014233261 A JP 2014233261A JP 2013117648 A JP2013117648 A JP 2013117648A JP 2013117648 A JP2013117648 A JP 2013117648A JP 2014233261 A JP2014233261 A JP 2014233261A
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milk
coconut milk
food
drink
coconut
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福士 貴夫
Takao Fukushi
貴夫 福士
昌義 勝田
Masayoshi Katsuta
昌義 勝田
ショヴェル ブノワ
Chauvel Benoit
ショヴェル ブノワ
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日仏貿易 株式会社
Nichifutsu Boeki Corp
日仏貿易 株式会社
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Abstract

An object of the present invention is to suppress the unique taste and odor of coconut milk in foods and drinks containing coconut milk, and to emulsify the fat without being separated and to make it easy to eat and drink as a smooth texture. . A coconut milk-containing food or drink obtained by adding soy milk to coconut milk, adding lactic acid bacteria and yeast, and fermenting them. [Selection figure] None

Description

  The present invention relates to beverages and foods containing coconut milk, and a method for producing the same. More specifically, the present invention relates to a food and drink containing coconut milk with improved taste and smell, which contains coconut milk and is suitable for drinking or eating.
  Conventionally, foods and drinks made from coconut (coco palm) have been widely used for eating and drinking mainly in Southeast Asia. Among them, coconut water contained in a large amount in the fruit is drunk instead of drinking water in Southeast Asia. In addition, Nata de Coco produced from coconut water using acetic acid bacteria is widely eaten as a dessert ingredient outside Southeast Asia.
  However, coconut milk, which is a juice obtained by crushing and squeezing the endosperm (white kernel) part of the fruit, has a flavor and hidden taste that is essential for processed foods such as ethnic dishes such as Thai curry and ethnic desserts. Although known as a seasoning, only a small amount was used as a seasoning, and it was not eaten or consumed as the main ingredient of food or drink without cooking. This is because coconut milk is different from the above-mentioned ingredients such as coconut water and nata de coco, but it varies depending on the raw coco palm varieties, origin, season or production method, but it contains a lot of fat, usually 10-30%, so it is low in temperature. This is because it is hard to eat and drink in a large amount without being cooked because the fat solidifies easily and the fat is easily separated and has a unique taste and smell. In particular, there are some cases where Japanese people who are not used to eating eat and drink a large amount of food while uncooked.
  On the other hand, it is known that the main fatty acid component of coconut milk fat is a medium chain saturated fatty acid having 8 to 12 carbon atoms centered on lauric acid having 12 carbon atoms. Since it is absorbed quickly and is difficult to accumulate in somatic cells, it has been used for medical purposes as a dietary supplement for diets such as premature babies and hyperlipidemia patients since the 1960s.
  In recent years, these medium-chain saturated fatty acids have also been widely known to have diet effects such as the effect of burning other fatty acids during metabolism and the effect of extending the duration during medium-strength exercise. Among them, lauric acid has been known to have an antibacterial effect for some time, and there are reports that it has an effect on viruses in recent years. In Southeast Asia, coconut has long been known for its folklore to increase immunity, and as it confirms, lauric acid has a new finding that it has a cancer cell killing effect. In recent years, it has also been revealed that there is a synergistic effect by using together unsaturated fatty acids such as oleic acid.
  As described above, fat contained in coconut milk contains many components that contribute to health, such as diet and immunity enhancement, such as lauric acid and α-tocotrienol, while it contains proteins that cause milk allergies. Absent.
  As described above, such active ingredients contained in coconut milk have various and excellent effects. Among them, medium-chain saturated fatty acids are commercialized as medical use and functional edible oils. However, the medium-chain saturated fatty acids used in these products are extracted from palm oil and coconut oil, and there is no example where coconut milk is used as a raw material. And the fact that coconut milk is only used as a seasoning and there is no food or drink that uses coconut milk as the main ingredient to promote diverse and excellent health is due to the fat content mentioned above. The main causes were the difficulty of food separation, and the difficulty in eating and drinking due to the unique taste and smell.
  As a technique for improving the unique flavor of coconut milk, coconut cream or the like is added to a solution obtained by heating and dissolving sucralose, glycerin fatty acid ester, sodium caseinate, xanthan gum and 10% baking soda, and then homogenized in two stages. There is a method of performing (Patent Document 1).
  Moreover, although it is as a soy milk containing liquid food-drinks by which the unpleasant taste peculiar to soybean of soybean milk was suppressed, 0.5-30 parts of coconut milk was mix | blended with respect to 100 parts of soybean milk, and it heat-processed at the temperature exceeding 100 degreeC. Food and drink products have been proposed (Patent Document 2).
JP 2008-099676 A JP 2009-159911 A
  However, the food and drink disclosed in Patent Documents 1 and 2 described above sufficiently suppress the taste and smell unique to coconut milk as food and drink using coconut milk as the main ingredient or the second main ingredient. I couldn't.
  Moreover, although the food / beverage products disclosed by said patent document 1 and 2 do not mix | blend coconut milk in a high ratio, one reason not to make it high blending is because of the fat content of coconut milk. In addition, the poor texture due to the separation of fat, the separation of fat, and the difficulty of eating and drinking due to the unique taste and smell of coconut milk increased.
  Then, this invention aims at suppressing the peculiar taste and smell of coconut milk in the food / beverage products which use coconut milk as a main raw material or a 2nd main raw material. Moreover, even if it is the food / beverage products which mix | blended coconut milk in a high ratio, it aims at emulsifying without isolate | separating a fat content and making it easy to eat and drink as smooth food texture.
  And, by suppressing the peculiar taste and smell of coconut milk and improving the difficulty of eating and drinking due to the high fat content, it is easy to drink and contains a coconut milk-containing food and drink containing well-balanced ingredients. The purpose is to provide. Furthermore, it is intended to contribute to improving the health of the people by providing foods and drinks containing coconut milk as a main ingredient and in large quantities so that they can be directly consumed and eaten.
  This invention for solving the said subject is coconut milk containing food-drinks obtained by adding lactic acid bacteria to coconut milk and carrying out lactic acid fermentation.
  The coconut milk-containing food or drink is a coconut milk-containing food or drink obtained by adding soy milk to coconut milk and subjecting it to lactic acid fermentation.
  Moreover, in the said coconut milk containing food / beverage products, it is a coconut milk containing food / beverage products obtained by adding and fermenting yeast.
  In the coconut milk-containing food or drink, the coconut milk-containing food or drink contains 10 to 99 parts by weight of coconut milk and 90 to 1 parts by weight of soy milk in a total of 100 parts by weight of coconut milk and soy milk. is there.
  In the above coconut milk-containing food and drink, water, sugar, emulsifying agent, curing agent, thickener, sweetener, spice, milk component, processed egg product, royal jelly, acidulant, seasoning, pigment, flavor, fruit juice, Contains coconut milk characterized by containing at least one selected from fruit, puree, cocoa powder, chocolate, preservatives, pH adjusters, antioxidants, alcoholic beverages, vitamins, minerals and other food additives It is a food and drink.
  Moreover, in the said coconut milk containing food / beverage products, it is a coconut milk containing food / beverage products obtained by making it ferment at 0 degreeC-50 degreeC for 2 hours or more.
  Moreover, in the said coconut milk containing food / beverage products, it is a coconut milk containing food / beverage products obtained by fermenting at 20 degreeC for 12 hours-45 degreeC for 3 hours.
  Furthermore, it is a manufacturing method of the food / beverage products containing coconut milk characterized by adding lactic acid bacteria to coconut milk and carrying out lactic acid fermentation.
  Moreover, in the manufacturing method of said coconut milk containing food / beverage products, it is a manufacturing method of coconut milk containing food / beverage products characterized by adding soymilk to coconut milk and carrying out lactic acid fermentation.
  Moreover, in the manufacturing method of said coconut milk containing food / beverage products, it is a manufacturing method of coconut milk containing food / beverage products characterized by adding yeast and fermenting.
  Moreover, in the manufacturing method of the said coconut milk containing food-drinks, 10-99 mass parts of coconut milk and 90-1 mass parts of soy milk are contained in a total of 100 mass parts of coconut milk and soy milk containing coconut milk characterized by the above-mentioned. It is the manufacturing method of food-drinks.
  Further, in the above method for producing a coconut milk-containing food or drink, water, sugar, emulsifying agent, curing agent, thickener, sweetener, spice, milk component, processed egg product, royal jelly, acidulant, seasoning, pigment, flavoring , Fruit juice, fruit, puree, cocoa powder, chocolate, preservative, pH adjuster, antioxidant, alcoholic beverages, vitamins, minerals, and other food additives are added. It is a manufacturing method of food and drink containing coconut milk.
  Moreover, in the manufacturing method of the said coconut milk containing food-drinks, it is fermented at 0 degreeC-50 degreeC for 2 hours or more, It is a manufacturing method of the coconut milk containing food-drinks characterized by the above-mentioned.
  Moreover, in the manufacturing method of the said coconut milk containing food / beverage products, it is fermented at 20 degreeC for 12 hours-45 degreeC for 3 hours, It is a manufacturing method of the coconut milk containing food / beverage products characterized by the above-mentioned.
  According to the present invention as described above, in a coconut milk-containing food or drink, lactic acid fermentation was added to coconut milk and lactic acid fermentation was performed, thereby suppressing the taste and coconut odor characteristic of coconut milk. Moreover, in the food and drink containing coconut milk, the fat content of coconut was emulsified without separation, and a smooth texture was achieved. Furthermore, by adding soy milk, the above effects became remarkable. Moreover, these effects became remarkable by adding and fermenting yeast.
  And the coconut milk-containing food and drink of the present invention not only holds the active ingredient of coconut milk, but also supplements the active ingredient of soy milk, and further the active ingredient produced by lactic acid fermentation and yeast fermentation, contributing to health. It is possible to provide vegetable foods and drinks that contain such active ingredients in a well-balanced manner and that are easy to eat and drink with improved taste, smell and texture.
  Embodiments of the present invention will be described below. This invention is coconut milk containing food / beverage products containing coconut milk, Comprising: Coconut milk containing food / beverage products obtained by fermenting coconut milk. Moreover, the coconut milk containing food / beverage products of this invention are good also as obtaining by fermenting what added soy milk to coconut milk.
  Coconut milk is a juice obtained by crushing and pressing the endosperm (white kernel) portion of coconut (coco palm) fruit. The fat content of the endosperm varies depending on the coconut varieties, production area and season, but is usually about 30% by mass. The most popular milk product is about 28% by mass. There is coconut milk in which the fat content is variously adjusted to 24% by mass, 20% by mass, 16% by mass, or the like by mixing the coconut cream of No. 2 or the second squeezed milk squeezed again. In addition, there are products such as coconut powder that is spray-dried juice.
  The coconut milk used in the present invention is not particularly limited, and any of the above can be used, and those containing seasonings and additives can also be used, but they are mixed with other ingredients to be added. It is preferable that it is easy to liquid. Moreover, it is preferable that it is homogenized beforehand.
  When soy milk is added, the amount of coconut milk is not particularly limited, but the content of active ingredients that contribute to health such as medium-chain saturated fatty acids and α-tocotrienol contained in coconut milk is proportional to the fat content. Therefore, it is desirable to determine the blending amount based on the fat content. The normal liquid coconut milk has a fat content of about 16% by mass, and the content of coconut milk-derived fat contained in the coconut milk-containing food or drink contains 1.5 to 15% by mass. Considering that the amount is preferable and that other raw materials to be described later may be added, the total amount of coconut milk and soy milk is 100 parts by weight, and the blending amount of coconut milk is preferably 10 to 99 parts by weight. Preferably it is 20-60 mass parts, More preferably, it is 30-50 mass parts.
  The soy milk in the present invention is a soybean soy milk solution described in Japanese Agricultural Standards for Soy Milk (November 16, 1981, Ministry of Agriculture, Forestry and Fisheries Notification No. 1800), that is, soybean (powdered and defatted). Excluding protein) and other components with hot water and the like, and removing the fiber, so that the milky beverage has a soy solid content of 8% or more, and a defatted soy soy milk solution, Proteins and other ingredients are eluted from defatted soybeans (including those added with soybeans) with hot water, etc., and the fiber is removed to obtain soybean oil or other vegetable oils, sugars, salt, etc. It is a milky beverage to which a predetermined material selected from the above seasonings and the like is added, and a soybean solid content of 6% or more can be used.
  In addition, the manufacturing method of the soymilk to be used is not particularly limited. For example, soymilk manufactured using a known method for manufacturing beans such as soybeans by peeling, steaming, crushing, pressing, sterilizing, homogenizing, or the like may be used. The soy milk to be used can be used by mixing one kind or two or more kinds from raw soy milk, ingredient unadjusted soy milk, ingredient adjusted soy milk, powdered soy milk and the like. The beans used as the raw material for soy milk are not particularly limited, and known yellow soybeans, green soybeans, black soybeans, and the like can be used. Furthermore, soy milk made from kidney beans, peas, broad beans and the like can also be used.
  The blending amount of soy milk is not particularly limited, but it is desirable to determine the blending amount on the basis of soy solid content because it is soy solid content that most affects the improvement of the taste and odor of coconut milk. And as for normal soybean milk, content of soybean solid content is about 8 mass%, and content of soybean solid content derived from soybean milk contained in coconut milk-containing food and drink is 0.08 to 7.2 mass%. In consideration of the fact that the content of the coconut milk and soy milk may be added, the total amount of coconut milk and soy milk is preferably 100 parts by mass, and the blending amount of soy milk is preferably 1 to 90 parts by mass, More preferably, it is 40-80 mass parts, More preferably, it is 50-70 mass parts.
  In the present invention, the fermentation of coconut milk or coconut milk and soy milk is by lactic acid fermentation using lactic acid bacteria, but in addition to lactic acid fermentation, fermentation by yeast fermentation using yeast may be used in combination.
  The lactic acid bacteria used as the lactic acid bacteria starter used in the present invention are not particularly limited, and the same lactic acid bacteria as those in normal fermented milk can be used. For example, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus lactis, Lactobacillus gasseri, etc. Lactobacillus lactic acid bacteria, Mesophile ferment, Streptococcus. Thermophilus and other Streptococcus genus, Bifidobacterium genus, Lactococcus lactic acid bacterium In addition, the lactic acid bacteria generally used for manufacture of fermented milk or a lactic acid bacteria drink are mentioned. These lactic acid bacteria may be used alone or in combination of two or more.
  In addition, the starter for adding lactic acid bacteria is not particularly limited, and those using a conventional method such as those cultured in skim milk medium, commercially available bulk starters, lactic acid bacteria frozen cells, freeze-dried powder cells, etc. are used. I can do it.
  Moreover, the yeast used by this invention is not specifically limited, The yeast used for normal yeast fermentation used for food-drinks can be used. For example, Zigo sancaromyces florentinus, other genus Zigo sancaromyces, Saccharomyces cerevisiae and other saccharomyces, genus Candida, Kluyveromyces, other food and drink Yeasts generally used for yeast fermentation of. These yeasts may be used alone or in combination of two or more.
  The coconut milk-containing food / beverage product of the present invention includes, in addition to the above-mentioned raw materials, raw materials used for known food / beverage products, for example, water, sugars, emulsifying materials, gelatin, agar, hardener, thickener. , Sweeteners, spices, milk ingredients such as milk, whole milk powder, skim milk powder, fresh cream, processed egg products such as egg yolk, egg white, royal jelly, acidulant, seasoning, pigment, flavor, fruit juice, fruit, puree, cocoa powder One or more selected from chocolate, preservatives, pH adjusters, antioxidants, alcoholic beverages, vitamins, other minerals, other food additives, and the like can be added.
  Examples of sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide, trehalose, sugar alcohol, sugar-bound starch syrup (coupling sugar), and the like.
  One aspect of the present invention is to solve the disadvantages of high fat and low protein, which are characteristic of coconut milk, by adding soy milk and mixing soy milk having the characteristics of low fat and high protein. This reduces the difficulty of drinking due to the high fat content of coconut milk, and conversely, the richness of coconut milk fat is added to the wateriness of soy milk. The odor and taste can also be reduced by mixing with the odor and taste unique to soy milk. In addition, the fat content of coconut milk that is easily solidified at a low temperature is emulsified by adding soy milk, resulting in a smooth food and beverage that is difficult to separate. Furthermore, by subjecting this mixture to lactic acid fermentation, a moderate sourness and refreshing feeling resulting from lactic acid fermentation is added, the odor and taste are further improved, and the fat content is not separated, resulting in a smooth texture. A vegetable health milk food and drink that is extremely easy to eat and drink was obtained.
  In addition, the coconut milk-containing food and drink of the present invention includes medium-chain saturated fatty acids such as lauric acid specific to coconut milk, α-tocotrienol, unsaturated fatty acids such as oleic acid and linoleic acid specific to soy milk, and soybeans. Supplementing active ingredients such as isoflavones, we were able to make ingredients that contribute to health.
Incidentally, the active ingredients of general coconut milk and the active ingredients of soy milk are as shown in Table 1 below.
Unit: Protein, Fat, Carbohydrate (g / 100g), Fatty Acid (g / 100g Total Fatty Acid)
  First, the fat content of 16.0% by mass in coconut milk is only 2.0% by mass in soy milk. Conversely, the protein content is 1.9% by mass in the former and 3.6% in the latter. % And a proper amount of both are mixed to obtain a balanced component amount in which the amount of fat is reduced and the amount of protein is increased. The effects of medium-chain saturated fatty acids represented by lauric acid and capric acid in coconut milk are as described above. Furthermore, linoleic acid that is abundantly contained in soy milk is known as an essential fatty acid, and it is also widely known that it is a typical unsaturated fatty acid that lowers the cholesterol level together with oleic acid. Here, by mixing both of them in appropriate amounts, the medium-chain saturated fatty acid and unsaturated fatty acid, which are the respective characteristics, can be contained in a balanced manner as well.
  Furthermore, by lactic acid fermentation and further yeast fermentation of the above-mentioned mixture, not only is the odor improved by the fermentation odor, it becomes easier to eat and drink, but also contains the active ingredients produced by lactic acid fermentation and yeast fermentation. A vegetable food and drink having an extremely excellent active ingredient composition was obtained.
  Such a coconut milk-containing food or drink of the present invention is not particularly limited as long as it is a food or drink containing coconut milk, but is preferably a drink or food that can be directly eaten or consumed, for example, drink yogurt Beverages including beverages, hard yogurt-like foods, plain yogurt-like foods and various yogurt-like fluids including soft yogurt-like foods, semi-fluid or solid foods, soups, frozen yogurt-like foods frozen from the various yogurt-like foods Sweets including sauces, sauces, dressings and the like.
  The coconut milk-containing food or drink of the present invention may contain lactic acid bacteria or live yeast without sterilization after fermentation with lactic acid bacteria or lactic acid bacteria and yeast, and may be sterilized after fermentation with lactic acid bacteria or lactic acid bacteria and yeast. You can do it.
  And as content of the fat derived from coconut milk contained in coconut milk containing food-drinks, as content of 1.5-15 mass% and content of soybean solid derived from soybean milk, 0.08-7. A content of 2% by weight can be used as a guide.
  Although it does not specifically limit as a manufacturing method of the coconut milk containing food / beverage products of this invention, The following manufacturing methods are employable. First, it can be carried out by adding a starter containing lactic acid fermentation species to coconut milk, stirring and mixing so as to be uniform, keeping the temperature at a predetermined temperature, and performing lactic acid fermentation for a predetermined time. Moreover, it can be carried out by adding soy milk to coconut milk, adding a starter containing lactic acid fermentation bacteria species, stirring and mixing so as to be uniform, keeping it at a predetermined temperature and performing lactic acid fermentation for a predetermined time. .
  Moreover, what is necessary is just to add lactic acid bacteria and yeast to coconut milk or coconut milk, and soy milk simultaneously, and to perform lactic acid fermentation and yeast fermentation simultaneously, when adding yeast and manufacturing by fermentation with lactic acid bacteria and yeast.
  In addition, it is good also as providing a time difference in addition of lactic acid bacteria and yeast. For example, lactic acid bacteria may be added to coconut milk or coconut milk and soy milk and then lactic acid fermented, and then during or after lactic fermentation of the raw material to be fermented, yeast may be added and yeast fermentation may be performed, Conversely, first, yeast may be added and fermented, and then lactic acid bacteria may be added during yeast fermentation or after yeast fermentation is completed to cause lactic acid fermentation.
  Furthermore, coconut milk or coconut milk and soy milk are separated, lactic acid bacteria are added to one side to cause lactic acid fermentation, and yeast is added to the other side to perform yeast fermentation. During or after completion of the fermentation, the lactic acid bacteria fermentation raw material and the yeast fermentation raw material may be mixed.
  Coconut milk or coconut milk and soy milk are sterilized by heating before the addition of lactic acid bacteria and yeast, if necessary. When mixing coconut milk and soy milk, they may be mixed after heat sterilization before mixing, or may be heat sterilized after mixing. Moreover, when adding the above raw materials other than coconut milk and soy milk, you may add before heat sterilization as needed, and may perform heat sterilization. In addition, coconut milk or coconut milk and soy milk are homogenized as necessary. In addition, when using coconut milk and soy milk which have already been heat-sterilized and homogenized, those treatments may not be performed.
  If necessary, coconut milk or coconut milk and soy milk are stirred and processed into a semi-fluid state after fermentation. In addition, about the filling to the container of coconut milk or coconut milk and soy milk, the pre-fermentation which fills after fermentation in a tank etc. may be sufficient, and the post-fermentation made to ferment after filling to a container may be sufficient.
  Fermentation temperature and time conditions are not particularly limited and may be general fermentation conditions for lactic acid fermentation. If the temperature is relatively low, the fermentation time is long, and if the temperature is high, the fermentation time is short. It is preferably 2 hours or longer at -50 ° C, more preferably 12 hours to 3 hours at 20 ° C to 45 ° C. That is, 12 hours at 20 ° C. to 3 hours at 45 ° C. are preferable. This is because the fermentation of lactic acid bacteria and yeasts is very slow and the productivity is poor when the temperature is lower than 0 ° C., and the temperature is higher than 50 ° C., on the contrary, the adverse effect due to the high temperature occurs and the control of the fermentation becomes difficult. Moreover, it is because fermentation is not enough in order to obtain a preferable flavor in less than 2 hours about fermentation time. Therefore, as fermentation temperature, 20 to 45 degreeC which is the optimal fermentation temperature of these many microbial species is more preferable, and in order to obtain a favorable flavor at these fermentation temperatures, it is made to ferment for 12 to 3 hours. Is more preferable.
  Coconut milk and starter or coconut milk, soy milk and starter were put into a thermostatic container and stirred and mixed so as to be uniform. As the starter, a lactic acid bacteria starter or a lactic acid bacteria / yeast mixed starter was used. Thereafter, the container was kept at a predetermined temperature to start fermentation, and after a predetermined time, a yogurt-like milk food or drink was obtained. Fermentation was stopped by immediately transferring the container to a 5 ° C. refrigerator and lowering the center temperature to 5 ° C. or lower, thereby obtaining various fermented milk foods and drinks. As shown in Table 2, Examples 1 to 6 were prepared by changing the blending ratio of coconut milk and soy milk, the type of starter, the fermentation time and temperature.
  As a comparative example, coconut milk was not blended and only soy milk was lactically fermented (Comparative Example 1), which was produced in the same manner as in the examples.
As a compounding raw material,
Coconut milk: Ayam Co., Ltd. Ayam Coconut milk (importer: Japan-France Trading Co., Ltd.) Fat content 16% by mass
Soymilk: Tokyo Meiraku Co., Ltd. Sujata Organic Soymilk Soybean Solids 10%
It was used.
As a starter for fermentation, lyophilized powder cells are used,
Lactobacillus starter: Lactobacillus casei 45% by mass, Mesophile ferment 30% by mass, Lactobacillus plantarum 25% by mass (Bacteria species source: Roselle)
Or
Lactobacillus / yeast mixed starter: Lactobacillus casei 45% by mass, Mesophile ferment 34.5% by mass, Lactobacillus plantarum 20% by mass, Saccharomyces cerevisiae 0.4% by mass, Z florentinus 0.1% by mass (Bacteria species source: Roselle)
It was used.
  The obtained coconut milk-containing foods and drinks of Examples 1 to 6 and Comparative Example 1 were prepared by five trained panelists having a smell (coconut milk odor, soybean odor), taste, ease of eating, texture, appearance, Each of the other features was evaluated. The odor, taste and ease of eating are evaluated according to the criteria shown in Table 2, the average score is shown in Table 3, and the texture, appearance and other characteristics are shown in Table 4. A total score of 10 or more in the evaluation of smell, taste and ease of eating was regarded as acceptable.
The blending amount of coconut milk and soy milk is a part by mass in a total of 100 parts by mass of coconut milk and soy milk, and the blending amount of lactic acid bacteria starter is a part by mass with respect to a total of 100 parts by mass of coconut milk and soy milk.
In the table, “single” means a starter only for lactic acid bacteria, and “both” means a lactic acid bacteria / yeast mixed starter.
In addition, Table 5 shows the effective component amounts of Examples 1 to 6 and Comparative Example 1.
Unit: Protein, Fat, Carbohydrate (g / 100g), Fatty Acid (g / 100g Total Fatty Acid)
  As can be seen from Tables 2 to 5, the coconut milk-containing foods and beverages of Examples 1 to 6 were all acceptable, with a total score of 10 for odor, taste and ease of eating. On the other hand, Comparative Example 1 was rejected because the total score of evaluation was less than 10. Moreover, it turns out that the coconut milk containing food / beverage products of Examples 1-6 contain the active ingredient which contributes to health with sufficient balance.
  The present invention is a new food and drink made mainly from coconut milk and soy milk. The production of coconut milk and soy milk is increased, the industrial production of food and drink is increased, and agriculture and factory facilities associated with these are newly established and expanded. I can do it. It also stimulates new distribution demand including retail trade.

Claims (14)

  1.   A coconut milk-containing food or drink obtained by adding lactic acid bacteria to coconut milk and subjecting it to lactic acid fermentation.
  2.   The coconut milk-containing food or drink according to claim 1, obtained by adding soy milk to coconut milk and subjecting it to lactic acid fermentation.
  3.   The coconut milk-containing food or drink according to claim 1 or 2, which is obtained by fermentation by adding yeast.
  4.   The coconut milk-containing food or drink according to claim 2 or 3, comprising 10 to 99 parts by mass of coconut milk and 90 to 1 parts by mass of soy milk in a total of 100 parts by mass of coconut milk and soy milk.
  5.   Water, sugar, emulsifier, curing agent, thickener, sweetener, spice, milk ingredient, processed egg product, royal jelly, acidulant, seasoning, pigment, fragrance, fruit juice, fruit, puree, cocoa powder, chocolate, storage 5. The composition according to claim 1, comprising at least one selected from foods, pH adjusters, antioxidants, alcoholic beverages, vitamins, minerals, and other food additives. Coconut milk-containing food and drink.
  6.   The coconut milk-containing food or drink according to any one of claims 1 to 5, which is obtained by fermentation at 0 ° C to 50 ° C for 2 hours or more.
  7.   The coconut milk-containing food or drink according to claim 6, which is obtained by fermentation at 20 ° C for 12 hours to 45 ° C for 3 hours.
  8.   A method for producing a coconut milk-containing food or drink comprising adding lactic acid bacteria to coconut milk and causing lactic acid fermentation.
  9.   The method for producing a coconut milk-containing food or drink according to claim 8, wherein soy milk is added to the coconut milk and subjected to lactic acid fermentation.
  10.   The method for producing a coconut milk-containing food or drink according to claim 8 or 9, wherein yeast is added and fermented.
  11.   The method for producing a coconut milk-containing food or drink according to claim 9 or 10, wherein 10 to 99 parts by mass of coconut milk and 90 to 1 parts by mass of soy milk are contained in a total of 100 parts by mass of coconut milk and soy milk. .
  12.   Water, sugar, emulsifier, curing agent, thickener, sweetener, spice, milk ingredient, processed egg product, royal jelly, acidulant, seasoning, pigment, fragrance, fruit juice, fruit, puree, cocoa powder, chocolate, storage 12. One or more kinds selected from a food, a pH adjuster, an antioxidant, alcoholic beverages, vitamins, minerals, and other food additives are added. Of manufacturing food and drink containing coconut milk.
  13.   The method for producing a coconut milk-containing food or drink according to any one of claims 8 to 12, wherein the fermentation is performed at 0 to 50 ° C for 2 hours or more.
  14.   The method for producing a coconut milk-containing food or drink according to claim 13, wherein fermentation is performed at 20 ° C. for 12 hours to 45 ° C. for 3 hours.
JP2013117648A 2013-06-04 2013-06-04 Coconut milk-containing food and drink product, and manufacturing method thereof Pending JP2014233261A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3042566A1 (en) 2015-01-10 2016-07-13 Alpro Comm. VA Vegetable yoghurt-like products and methods for producing these
WO2016136688A1 (en) * 2015-02-27 2016-09-01 日清オイリオグループ株式会社 Oil or fat, and food product containing oil or fat
CN107027885A (en) * 2016-12-20 2017-08-11 广州合诚实业有限公司 A kind of active coconut juice sour milk beverage and preparation method thereof
CN108308486A (en) * 2018-03-19 2018-07-24 明富(上海)健康科技有限公司 A kind of fermentation coconut palm slurry and the coconut palm pulp beverage that ferments

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3042566A1 (en) 2015-01-10 2016-07-13 Alpro Comm. VA Vegetable yoghurt-like products and methods for producing these
BE1022686B1 (en) * 2015-01-10 2016-07-15 Alpro Comm. Va Vegetable yoghurt-like products and methods to produce them
WO2016136688A1 (en) * 2015-02-27 2016-09-01 日清オイリオグループ株式会社 Oil or fat, and food product containing oil or fat
JPWO2016136688A1 (en) * 2015-02-27 2017-04-27 日清オイリオグループ株式会社 Oils and fats and oil-containing foods
CN107027885A (en) * 2016-12-20 2017-08-11 广州合诚实业有限公司 A kind of active coconut juice sour milk beverage and preparation method thereof
CN107027885B (en) * 2016-12-20 2020-10-16 广州合诚实业有限公司 Active coconut juice lactobacillus beverage and preparation method thereof
CN108308486A (en) * 2018-03-19 2018-07-24 明富(上海)健康科技有限公司 A kind of fermentation coconut palm slurry and the coconut palm pulp beverage that ferments

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