JP2018170964A - Method for producing fermented food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing fermented food from soybean milk, wherein the fermented food is free from bitterness and astringency and meets everyone's taste.SOLUTION: A method for producing soybean milk fermented food, including a fermentation step S12 of mixing soybean milk with yeast containing Saccharomyces/bayanus and lactobacillus containing at least one selected from the lactobacillus group of the genera of Lactococcus, Leuconostoc, Pediococcus, Streptococcus and Lactobacillus and fermenting the soybean milk to produce a curd, and a processing step S14 of producing fermented food with the curd used as a raw material, wherein a pH value of the soybean milk in the fermentation step S12 is adjusted to 6.5 to 7.5; the yeast and the lactobacillus being viable cells in which bacterial cells are not crushed are acted on the soybean milk at a temperature of 20 to 40°C, and further, a nutrient is replenished to ferment the soybean milk.SELECTED DRAWING: Figure 1

Description

  The present disclosure relates to a method for producing a fermented food product from soybean soymilk.

Soy has a high nutritional value by containing 30-40% protein and 20% lipid. In particular, the amino acid absorption correction score (amino acid score, PDCAAS), which is an index of the constituent amino acid content of protein extracted from soybeans with respect to human nutritional requirements, is about 100%, which is similar to meat (see Non-Patent Document 1).
In addition, soybeans coagulate when added with a metal salt such as “garlic” or a coagulant, and have excellent food properties and are easily processed as food. Therefore, in Asia, soybean has been used as a raw material for tofu, soy milk, miso, soy sauce and the like. Furthermore, recently, attention has been focused on various functionalities of substances contained in soybeans, such as plasma cholesterol reduction effect (see Non-Patent Document 2).

  As described above, various proposals have been made regarding the application of soybeans to foods with high processability and high nutrition and functionality. Mammalian milk such as cow milk contains cholesterol. For this reason, soy milk is being replaced by lifestyle-related disease prevention and health orientation. For this reason, the following creams and cheeses made from soy milk are desired.

As an alternative to milk, soy milk cheese produced by forming curd (curd) from soy milk has been increasing in production examples as Japanese meals become western food. Until now, commercially available proteolytic enzymes such as bromelain and papain, and microorganisms that produce enzymes are cultured, and the method that coagulates soy milk by degrading the peptide bonds of amino acids that make up the protein with the enzymes produced by the microorganisms. Proposed.
However, many reports have found problems such as softening of coagulum due to overdegradation and bitterness components due to an increase in peptides, which necessitates strict control of reaction time and pH in the food industry. It was done.

In patent document 1, when mixing soy raw materials and fats and oils, such as isolation | separation soybean protein and soy milk, and obtaining an emulsion, in order to make the texture of this emulsion more smooth near cream cheese, it is neutral. In addition, a method for producing a cream cheese-like food from the soy lactic acid coagulate obtained by treating with protease after acting protease in an alkaline region is disclosed.
Among these, it is described that when hydrolysis is started at a pH of less than 7.0, protein aggregation occurs and separation of oil occurs.

  Non-Patent Document 3 discloses a method for separating soymilk cream by low-speed centrifugation. Among them, plant protease (papain) is added to soy milk, and heat treatment is carried out in a boiling bath after the enzyme treatment, so that low-speed centrifugation (6,000 ×) is possible without using an expensive high-speed centrifuge. g) shows that a cream layer containing a large amount of oil and fat components can be obtained. This is because the formation of an emulsion of lipid and protein is promoted by partially cleaving the protein with a proteolytic enzyme.

Although the physical properties are improved by coagulation of soybean protein using a general proteolytic enzyme, bitterness and astringency due to excessive decomposition occur.
Moreover, since soybean soymilk has a blue odor component (hexanal), the produced card has a blue odor and has a problem in taste.

International Publication No. 2006/135089

Soy protein products characteristics, nutritive aspects, and utility. AOCS Publishing Champaign, Illinois; pp. 10-18. (2001) (Editor Joseph G. Endres, Ph.D.) Nutritional biochemical study on regulation of cholesterol metabolism -Effect of dietary protein- (Japan Society of Nutrition and Food Science Vol.40 No.2 P.93-102 (1987) Development of an effective soymilk cream production method, by pain pairing, heat trend, biotechnology, biotechnology, biotechnology, biotechnology, biotechnology, biotechnology, biotechnology, biotechnology, biotechnology.

  As described in Patent Document 1, conventionally, the production of cheese-like foods from soybean soymilk has a pH value lowered by the degradation action of proteins by enzymes such as proteases and the lactic acid produced with the growth of lactic acid bacteria. In this way, the curd is solidified by the action of protein precipitation. Since this card has a hydrophobic amino acid in the amino acid residue, it has bitterness and astringency. In addition, proteins precipitated at a pH value below the isoelectric point also have bitterness and astringency. Therefore, there is a problem that it is not possible to provide a cheese-flavored food that meets the tastes of everyone, and there is a problem to solve this.

  Therefore, at least one embodiment aims to produce a fermented food suitable for everyone's preference by eliminating bitterness and astringency when producing fermented food from soybean soymilk.

(1) A method for producing a fermented food according to an embodiment includes:
Yeast containing Saccharomyces bayanus in soy milk;
A lactic acid bacterium containing at least one of the genus Lactococcus, Leuconostoc, Pediococcus, Streptococcus and Lactobacillus , A fermentation process for fermenting the soybean soy milk to produce a card, and a processing process for producing a fermented food using the card as a raw material.

When the present inventors have mixed yeast containing Saccharomyces bayanus (hereinafter also simply referred to as “Bayanus” or “Bayanus yeast”) with soybean soymilk and fermented soybean soymilk, It was found that the card can be generated from the card, and the bitterness and astringency of the generated card can be suppressed.
According to the method (1), in the fermentation step, curd can be generated from soybean soymilk by the aggregating action of yeast containing Bayanus, and curd bitterness and astringency can be suppressed.
Moreover, in the said fermentation process, at least 1 sort (s) of the said lactic acid bacteria is mixed with soybean soy milk, pH value falls and it acidifies with the lactic acid produced | generated with the proliferation of lactic acid bacteria. Thereby, coagulation | solidification of a card | curd can be accelerated | stimulated and a sour taste and cheese flavor can be put out to a card | curd.
Thereby, the fermented food processed from the produced | generated card | curd can be made into the food suitable for everyone's taste.

(2) In one embodiment, in the method of (1),
In the fermentation process,
The soy soymilk has a pH value of 6.5 to 7.5 (preferably 6.5 to 7.2) when the yeast is cultured.
As described above, the coagulation action by lactic acid bacteria causes the protein to aggregate by producing a card by lowering the pH value and acidifying by lactic acid produced as the lactic acid bacteria grow.
On the other hand, the agglutinating action of yeast containing Bayanus does not require the pH value to be shifted to the acidic side, soy soymilk is very stable and Bayanus yeast is prone to grow, that is, from neutrality. Cards can be generated in weakly alkaline areas. Therefore, card generation can be promoted.

(3) In one embodiment, in the configuration of (1) or (2),
In the fermentation process,
The yeast, which is a live cell that has not been disrupted, is allowed to act on the soy milk.
Conventionally, in order to take out an enzyme for fermenting soybean soy milk from yeast, the enzyme was taken out from the crushed cells after crushing the yeast. However, the action of enzymes cannot remove bitterness and astringency from curd obtained from soybean soymilk.
Moreover, since the blue odor component (hexanal) remains in the card | curd produced | generated by proteolytic enzymes, such as protease, it has a blue unpleasant odor.

In contrast, live yeast containing Bayanus can suppress bitterness and astringency of the curd by its fermenting action and take in hexanal as a nutrient source, thereby removing the blue odor from the generated card.
According to the method of (3) above, the bitterness, astringency, and blue odor of the generated curd can be removed by allowing yeast containing bayanus, which is a viable cell that has not been disrupted, to act on soybean soy milk. The taste can be improved.

(4) In one embodiment, in the method of (3),
In the fermentation process,
Supplement the yeast with nutrients.
According to the method of (4) above, by supplementing the live yeast with nutrients, yeast fermentation can be promoted, and thereby the production of the card can be promoted.

(5) In one embodiment, in any one of the methods (1) to (4),
The fermentation process includes
The yeast and the lactic acid bacterium are simultaneously mixed with the soy soy milk, and the soy soy milk is fermented at a temperature of 20 to 40 ° C. (preferably 25 to 35 ° C.).
According to the method of (5) above, by setting the temperature range, it is possible to simultaneously ferment soybean soymilk with yeast and lactic acid bacteria, thereby shortening the time required for the fermentation process.

(6) In one embodiment, in any one of the methods (1) to (4),
The fermentation process includes
A first fermentation step of mixing the soybean soymilk with the yeast and fermenting the soybean soymilk at a temperature of 20 to 35 ° C (preferably 25 to 30 ° C);
After the first fermentation step, the second fermentation step of mixing the lactic acid bacteria in the soybean soymilk and fermenting the soybean soymilk at a temperature of 30 to 40 ° C (preferably 30 to 37 ° C);
Is provided.

According to the method of (6) above, by performing fermentation with Bayanus yeast and fermentation with lactic acid bacteria in different time zones, it is possible to set temperature conditions suitable for the culture of each bacteria.
Therefore, fermentation of soybean soy milk by Bayanus yeast and lactic acid bacteria can be promoted.

(7) In one embodiment, in any one of the methods (1) to (6),
In the fermentation process,
The yeast and the lactic acid bacteria are cultured until the curd having a brittleness load of 3,000 N / m ² or less (preferably 1,000 N / m ² or less) is produced.
According to the method of (7) above, a card having a brittleness load of 3,000 N / m ² or less is elastic and stretches without breaking even when a force is applied. Moreover, the fermented food processed from this card | curd does not have a rough feeling, but can improve texture.

(8) In one embodiment, in any one of the methods (1) to (7),
In the fermentation process,
The yeast and the lactic acid bacteria are cultured until the curd having a strain rate of 50% or more and 25,000 to 40,000 is produced.
According to the above method (8), a card having a breaking strength of 25,000 to 40,000 with a strain rate of 50% or more is elastic and stretches without breaking even when force is applied. Moreover, the fermented food processed from this card | curd does not have a rough feeling, but can improve texture.

(9) In one embodiment, in any one of the methods (1) to (8),
In the processing step,
The water content of the card is adjusted to 30 to 80 parts by weight with respect to 100 parts by weight of the card.
According to the method of (9) above, the texture of the fermented food processed from this card can be improved by setting the moisture content of the card to 30 to 80 parts by weight with respect to 100 parts by weight of the card.

(10) In one embodiment, in any one of the methods (1) to (9),
In the processing step,
Add salt and oil to the curd.
According to the method of said (10), the fermented food which has a favorable food texture by cheese flavor is obtained by adding salt and fats and oils to a card | curd.

  According to one embodiment, by using soybean soy milk and combining the fermenting action of yeast containing bayanus and the fermenting action of lactic acid bacteria, it can be eaten even by patients with milk allergic diseases and has no bitterness or astringency. Can produce fermented foods that meet the tastes of people.

It is process drawing of the manufacturing method of the fermented food which concerns on one Embodiment. It is a graph which shows the protein content contained in the soybean soybean milk which concerns on one Embodiment. It is a chart which shows sensory evaluation of the card concerning one embodiment. It is a graph which shows the hexanal reduction effect of the fermented food which concerns on one Embodiment. It is a graph which shows the physical property of fermented food to one Embodiment. It is a graph which shows the physical-property evaluation of the fermented food which concerns on one Embodiment. It is a graph which shows sensory evaluation of the fermented food which concerns on one Embodiment.

Hereinafter, some embodiments of the present invention will be described with reference to the accompanying drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the components described in the embodiments or shown in the drawings are not intended to limit the scope of the present invention, but are merely illustrative examples.
For example, expressions expressing relative or absolute arrangements such as “in a certain direction”, “along a certain direction”, “parallel”, “orthogonal”, “center”, “concentric” or “coaxial” are strictly In addition to such an arrangement, it is also possible to represent a state of relative displacement with an angle or a distance such that tolerance or the same function can be obtained.
For example, an expression indicating that things such as “identical”, “equal”, and “homogeneous” are in an equal state not only represents an exactly equal state, but also has a tolerance or a difference that can provide the same function. It also represents the existing state.
For example, expressions representing shapes such as quadrangular shapes and cylindrical shapes represent not only geometrically strict shapes such as quadrangular shapes and cylindrical shapes, but also irregularities and chamfers as long as the same effects can be obtained. A shape including a part or the like is also expressed.
On the other hand, the expressions “comprising”, “comprising”, “comprising”, “including”, or “having” one constituent element are not exclusive expressions for excluding the existence of other constituent elements.

FIG. 1 is a process diagram according to an embodiment of a method for producing a fermented food from soybean soymilk.
In FIG. 1, first, soy soymilk is prepared (preparation step S10).
As soy soy milk, commercially available soy milk may be used, or homemade soy milk may be used. As a method for producing soybean soy milk, for example, dry soybeans are washed well and then immersed in water overnight, and then added with 4 to 6 times the weight of soybeans and ground. This is filtered with a filter cloth or the like to obtain soy milk. The grinding temperature is desirably a low temperature of 4 to 15 degrees Celsius, but is not particularly limited to this temperature range.
In one embodiment, after grinding, the resulting soymilk is further heated to 65-90 ° C. for sterilization and then cooled to 5 ° C. or lower.

Next, in the soybean soymilk obtained in the preparation step S10, Bayanus yeast, and a lactic acid bacterium containing at least one member of the lactic acid bacteria group of the genus Lactococcus, Leuconostoc, Pediococcus, Streptococcus and Lactobacillus, Are mixed, and Bayanus yeast and lactic acid bacteria are cultured at an appropriate temperature to ferment soybean soybean milk to produce curd (fermentation step S12).
Fermented food is manufactured using the card | curd produced | generated in this way as a raw material (processing process S14).

According to the above method, in the fermentation step S12, curd can be produced by coagulating soybean soy milk by the aggregation action of Bayanus yeast, and the bitterness and astringency of the produced curd can be suppressed.
In addition, in the fermentation step S12, at least one kind of the above lactic acid bacteria group is mixed with soybean soy milk, and the soy soy milk is acidified by lowering the pH value due to lactic acid produced as the lactic acid bacteria grow, thereby promoting coagulation of the card. In addition, the curd produced can have a sour and cheese flavor.
Thereby, the fermented food processed from the produced | generated card | curd can be made into the food suitable for everyone's taste.

  In one embodiment, at least one type of wine yeast, sake yeast, beer top fermenting yeast, beer bottom fermenting yeast, or sherry wine yeast is used. You may mix and use these.

  The species of Lactococcus, Leuconostoc, Pediococcus, Streptococcus and Lactobacillus used as lactic acid bacteria is not particularly limited. Moreover, you may use what is sold as a starter for cheeses, or a starter for yogurt including at least 1 sort (s) of the said lactic acid bacteria group.

  In one embodiment, the lactic acid bacteria include Lactococcus lactis subspices Lactis, Lactococcus lactis subsp. Leuconostoc mesenterideides subspecies Crepes (Leuconostoc mesenteorides subsp. Cremoris), Leuconostoc mesenteridees subsp. Reeds reluctance Thich (Pediococcus acidilactic), Pediococcus Kurauseni (Pediococcus claussenii), Streptococcus genus Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus genus Lactobacillus Deruburuekki subsp. Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus) At least one selected from the group of lactic acid bacteria consisting of Lactococcus acidophilus and Lactococcus helveticus can be used.

In one embodiment, in the fermentation step S12, the pH value of soybean soy milk during the cultivation of Bayanus yeast is set to 6.5 to 7.5 (preferably 6.5 to 7.2), so that the aggregation effect of Bayanus yeast is achieved. Can generate a card from soy milk.
As described above, the coagulation action by lactic acid bacteria is caused by aggregation of proteins by lowering the pH value by lactic acid produced with the growth of lactic acid bacteria and shifting it to the acidic side to produce curd, whereas Bayanus yeast The coagulation action does not require the pH value to be shifted to the acidic side, soy curd can be generated in the above pH value range where soybean soy milk is very stable and Bayanus yeast is prone to grow, that is, in the neutral to weakly alkaline region. . Therefore, card generation can be promoted.

In one embodiment, in the fermentation step S12, Bayanus yeast, which is a living bacterium that has not been crushed, is allowed to act on soybean soy milk to ferment soybean soybean milk.
Conventionally, in order to take out an enzyme for fermenting soybean soymilk from yeast, the yeast was crushed and the enzyme was taken out from the crushed bacterial body. The card produced by using a proteolytic enzyme (for example, protease) taken out by such a method cannot remove bitterness and astringency, and a blue odor component (hexanal) remains, and has a blue unpleasant odor.

  On the other hand, bitterness and astringency are suppressed in the card generated by the fermenting action of Bayanus yeast. Moreover, since Bayanus yeast takes in hexanal as a nutrient source, blue odor can be removed from the produced | generated card | curd. Therefore, the fermented food manufactured from this card | curd turns into a fermented food with good taste.

In one embodiment, the fermentation of yeast can be promoted by supplementing nutrients to viable bayanus yeast in the fermentation step S12, thereby promoting the production of curd.
In one embodiment, for example, glucose and lactose (lactose) are added to the viable bayanus yeast as nutrients, respectively.

In one embodiment, in the fermentation step S12, bayanus yeast and lactic acid bacteria are simultaneously mixed with soybean soy milk, and bayanus yeast and lactic acid bacteria are cultured at a temperature of 20 to 40 ° C. (preferably 25 to 35 ° C.) to ferment soybean soybean milk. Let
According to this method, the culture of Bayanus yeast and lactic acid bacteria can be activated simultaneously by setting the temperature range. Thereby, since fermentation of soybean soymilk by Bayanus yeast and lactic acid bacteria can be simultaneously promoted, the time required for the fermentation process can be shortened.
In one embodiment, the bayanus yeast and lactic acid bacteria are mixed together, and then the culture time is 18 to 48 hours. Thereby, as will be described later, it is possible to produce a fermented food that has umami and has a firmness, stickiness, and elasticity.

In one embodiment, as shown in FIG. 1, in fermentation process S12, bayanus yeast is mixed with soybean soy milk, bayanus yeast is cultured at a temperature of 20 to 35 ° C. (preferably 25 to 30 ° C.), and soybean soy milk is fermented. (First fermentation step S12a). Next, after the first fermentation step S12a, lactic acid bacteria are mixed with soybean soy milk, and the lactic acid bacteria are cultured at a temperature of 30 to 40 ° C. (preferably 30 to 37 ° C.) to ferment the soybean soy milk (second fermentation step S12b). ).
According to this method, by performing fermentation with Bayanus yeast and fermentation with lactic acid bacteria in different time zones, it is possible to set temperature conditions suitable for the activity of each fungus. Thereby, fermentation of soybean soybean milk by each of Bayanus yeast and lactic acid bacteria can be promoted.

  In one embodiment, the culture time in the first fermentation step S12a is 10 to 24 hours, and the culture time in the second fermentation step S12b is 8 to 28 hours. Thereby, as will be described later, it is possible to produce a fermented food that has umami and has a firmness, stickiness, and elasticity.

In one embodiment, in the fermentation step S12, the first fermentation step S12a, and the second fermentation step S12b, the soybean soymilk is inoculated so that the cell numbers of Bayanus yeast and lactic acid bacteria are 105 to 107 / ml (milliliter), respectively.
Thereby, fermentation by Bayanus yeast and lactic acid bacteria can be promoted.

  In one embodiment, in the fermentation step S12, the first fermentation step S12a, and the second fermentation step S12b, as a lactic acid bacterium, a commercially available lactic acid starter for cheese is inoculated into soybean soy milk so as to be 5 units / l (liter).

In one embodiment, in the fermentation step S12, the bayanus and lactic acid bacteria are cultured until a brittleness load of 3,000 N / m ² or less, preferably 1,000 N / m ² or less is produced.
A card having a brittleness load of 3,000 N / m ² or less (preferably 1,000 N / m ² or less) is elastic and stretches without breaking even when force is applied. The fermented food processed from this card does not have a tingling sensation and can improve the texture.

In one embodiment, in fermentation process S12, it culture | cultivates until it produces | generates the card | curd which is 25,000-40,000 with a distortion rate of 50% or more.
A card having a breaking strength of 25,000 to 40,000 with a strain rate of 50% or more is elastic and stretches without breaking even when force is applied. The fermented food processed from this card does not have a tingling sensation and can improve the texture.

  In one embodiment, in processing process S14, the generated card | curd is collect | recovered and this card | curd is processed and fermented food is manufactured. Although the fermented food can be produced using the recovered card as it is, the generated card may be dehydrated using a squeezer, a squeezed cloth, a centrifuge, or the like and processed into a fermented food.

In one embodiment, in processing step S14, liquid whey (whey) is removed from the card, and the moisture content of the card is adjusted to 30 to 80 parts by weight with respect to 100 parts by weight of the card.
The texture of the fermented food processed from this card | curd can be improved because the moisture content of a card | curd shall be 30-80 weight part with respect to 100 weight part of cards.

In one Embodiment, salt and fats and oils are added to a card | curd in processing process S14, and it kneads and manufactures a cheese-style fermented food.
By adding salt and fats and oils to the curd, a fermented food having a cheese texture and a good texture can be obtained.
In one embodiment, the fermented food which does not harden excessively even at low temperature can be obtained by adding vegetable oil as fat.
In one embodiment, fermented food with good texture can be obtained by adding 0.5 to 1.0 part by weight of salt to 100 parts by weight of a mixture of curd and fat.

  The generated card can be eaten in a form in which Bayanus yeast and lactic acid bacteria remain alive without heating. In addition, even when heated, thickened polysaccharides such as sodium citrate, polyphosphoric acid, and xanthan gum as stabilizers are added to the produced curd to suppress denaturation due to heating and to prevent soy protein from coagulating excessively. It is desirable to heat and sterilize at 65 to 90 ° C. for 30 to 120 minutes, preferably at 70 to 85 ° C. for 30 to 60 minutes.

  As described above, the fermented soybean food obtained by the production method according to some embodiments is the production of fermented food for cheese from soy milk coagulated with only known proteolytic enzymes, acids, and lactic acid bacteria. And soy milk fermented foods for everyone, which are completely different in taste, flavor, aroma, ingredients, etc., suppress bitterness and astringency, and do not have the blue smell of soy milk.

Example 1
Miyagi shirome was used as soybean, washed with running water, and then immersed in 3 parts by weight of water at 4 degrees Celsius for 16 hours with respect to 100 parts by weight of soybean. The soybean was ground with a commercially available mixer after adding 5 to 6 times by weight of water. The liquid part and the solid part were separated with a fine mesh cloth, and the solid part was made soy milk. The obtained soybean soymilk was heat sterilized at 70 ° C. for 30 minutes.

The protein content of the soybean soy milk thus obtained is shown in FIG. 2 (Table 1). The protein was measured according to the Kjeldahl method in which water was distilled under strong alkaline conditions after decomposition with sulfuric acid according to a conventional method.
Table 1 lists the protein content of commercial lactose for comparison. The protein amount of the commercially available soy milk was 3.2% by weight, and the protein amount of the prepared soy milk was 4.1% by weight. From this result, it is considered that the produced soy milk can be used as a raw material for fermented foods.

(Example 2)
Soybean soymilk was processed under the following three conditions to produce three kinds of curds. As shown in FIG. 3 (Table 2), first, (A) soybean soymilk was inoculated with viable bayanus yeast and cultured at 30 ° C. for 24 hours to produce a curd.
Secondly, (C) bayanus yeast cultured in 200 ml of medium was crushed with glass beads and mortar, then filtered and added to soy milk as an enzyme solution, reacted at 55 ° C. for 12-24 hours, Generated.
In the above (A) and (C), lactic acid bacteria are not mixed in order to grasp the properties of the obtained card. When lactic acid bacteria are mixed, the properties of the card obtained under the influence of lactic acid bacteria cannot be clearly understood.
Third, as a comparative example (B), a proteolytic enzyme (bromelain 0.01% by weight; Wako Pure Chemical Industries, Ltd.) was added to soybean soy milk and reacted at 30 ° C. for 5 hours to produce a curd. In each of the above examples, the pH value was adjusted to 6.5 to 7.2 during the fermentation process.

Each of the cards obtained under the above three conditions is returned to room temperature, and five persons in their twenties and men, sensory evaluation of aroma, taste, texture, etc. with five items by a total of 10 panelists, the results are shown in FIG. (Table 2).
As shown in Table 2, it was evaluated that the card obtained in (A) had good fragrance, little bitterness, and good texture (stickiness). On the other hand, the umami of the card obtained in (C) was equivalent to (A), and the bitterness and texture (stickiness) were evaluated to be close to (A).
Although (B) was highly evaluated for umami, it was evaluated that the bitterness and texture (stickiness) were inferior to those of (A) and (C).

In addition, in the evaluation of “good fragrance”, (A) was able to remove hexanal, so it was evaluated that the fragrance was good, while (B) was unable to remove hexanal, and a blue unpleasant odor remained, It was low evaluation. (C) was not as low as (B), but again, hexanal remained and a blue odor remained.
From the above, it was confirmed that the card obtained in (A) was also excellent in terms of sensuality. Moreover, the card | curd obtained by (C) obtained the sensory evaluation which follows.

(Example 3)
This example is an example in which the residual amount of hexanal of the DUTs (1) to (5) shown in FIG. 4 (Table 3) was obtained.
(1) shows the amount of hexanal of soybean soybean milk manufactured in Example 1. (2) is the amount of hexanal in the curd produced after inoculating the soybean soymilk of (1) with lactic acid starter XPL-1 for cheese (made by Chr. Hansen) at 5 units per liter and culturing at 30 ° C. Indicates. (3) shows the amount of hexanal in the curd produced after inoculating the soy milk of (1) with the coagulation enzyme shown in (B) of FIG. 3 (Table 2) and culturing at 30 ° C. (4) shows the amount of hexanal in the curd produced after inoculating the soy milk of (1) with milliliters of 5th power cells of Bayanus yeast 10 for sherry wine and culturing at 30 ° C. In (5), the soybean soy milk of (1) was inoculated simultaneously with the bayanus yeast for sherry wine (10 5 cells per milliliter) and the cheese lactic acid starter XPL-1 (5 units per liter) and cultured at 30 ° C. The amount of hexanal of the card generated later is shown.

Lacticoccus lactis subspices Lactis, Lactococcus lactis subspices Lactis, Lactococcus lactis subspices Lactis, Lactococcus lactis It is a mixed starter containing a lactic acid bacterium of the genus Stock and a Streptococcus thermophilus of the genus Streptococcus.
The soymilk's blue odor (hexanal) was analyzed using headspace gas chromatography (Agilent Technology 6890N, G1888). The sample was equilibrated at 70 ° C., the carrier gas was helium, and the gas flow rate was 44 ml.

From FIG. 4 (Table 3), the amount of hexanal originally contained in soybean soy milk is about 900 micrograms per liter. The amount of hexanal in the curd produced by culturing the lactic acid bacteria shown in (2) on this soy milk decreased.
On the other hand, as shown in (3), the amount of hexanal in the curd produced by the enzyme extracted from yeast is hardly reduced. The amount of hexanal in the curd produced by Bayanus yeast culture shown in (4) and the card produced by Bayanus yeast and lactic acid bacteria shown in (5) is not more than the detection limit value (hexanal threshold value about 20) and is also a functionally comfortable yeast. Only the fermentation odor was observed.

Example 4
The soymilk prepared in Example 1 was inoculated simultaneously with Bayanus yeast for sherry wine and lactic acid starter XPL-1 for cheese at 1 liter per unit as in Example 2, and cultured at 30 degrees Celsius for 24 hours. Got the card.
On the other hand, as a comparative example, 0.1% by weight of gamma deltanolactone, which is a coagulant for tofu generally used in tofu production, was added and heated at 75 ° C. to obtain a coagulated product. The coagulation method of the comparative example is used with, for example, silken tofu.
Each of these samples was dispensed by 10 ml into a 20 ml container, and compressive stress was applied in the following manner. That is, with each sample placed in a 20 milliliter container, a 12 mm diameter cylindrical plunger of Leoner RE3350 (manufactured by Yamaden Co., Ltd.) was used, and a compression load was applied until the strain rate reached 80% at a compression speed of 1.0 mm / second. did. The result is shown in FIG.

In FIG. 5, line A indicates the compressive stress applied to the card according to this embodiment, and line B indicates the compressive stress applied to the card according to the comparative example. In the figure, _{L f} represents the fragility load, _{P b} denotes a break.
Stress at break _{P b} of the card according to this embodiment is 32,700N / ^{m 2,} the strain rate at this time was 64%. On the other hand, the stress at break _{P b} of the card according to the comparative example is 27,000N / ^{m 2,} the strain rate at this time was 46%. Further, brittleness load _{L f} of the card of the present embodiment is smaller than the brittleness load _{L f} of Comparative Example is 3,000 N / ^{m 2} or less.
Therefore, the card of this embodiment has stronger physical properties than the card of the comparative example and has elastic properties, and can be stretched without breaking even when force is applied.

(Example 5)
The soybean soymilk prepared in Example 1 was inoculated simultaneously with Bayanus yeast and the cheese lactic acid starter XPL-1 so as to be 1 liter per unit and fermented at 30 ° C. for 24 hours. After fermentation, the card was dehydrated with a small filtration press (manufactured by Iwata Machinery Co., Ltd.) so that the water content was 60 to 80% by weight with respect to 100 parts by weight of the card. After dehydration, the curd was collected, and 0.6% by weight of sodium chloride and 20% by weight of plant oil and fat were added. Thereafter, conching (stirring) was performed at 60 ° C. for 30 minutes.
The cheese-like fermented food produced in this way was measured for stiffness, adhesiveness, stickiness, and hardness by a 6-byte method using TEXTUROMETER (manufactured by Takemoto Electronics). On the other hand, as a comparative example, physical properties of commercially available cream cheese (Kiri, manufactured by Belle Japon) were measured. The result is shown in FIG.

  From FIG. 6, compared with the commercially available cream cheese shown by Y, the adhesiveness which is the texture which has the characteristic of cheese is substantially the same about the cheese-like fermented food which concerns on a present Example shown by X. Therefore, it turned out that the good physical property approximated to commercially available cream cheese is obtained.

(Example 6)
The cheese-like fermented food prepared in Example 5 was subjected to sensory evaluation by a total of 10 men and women in their 20s. Evaluation items are appearance, mouth scent, aroma balance, texture, hardness, sweetness, acidity, bitterness, umami, salty taste, balance of taste, richness, and evaluation of commercially available cream cheese used as a comparative example Evaluation was made with an average score of 2 points each on the top and bottom. The results are shown in FIG. 7 (Table 4).

  As is clear from the sensory evaluation score shown in FIG. 7 (Table 4), the fermented food according to this example is inferior to commercially available cream cheese, and conversely, it has excellent flavor and little bitterness, and has a good taste. Scores such as many were high scores. Even in the final comprehensive evaluation, it was proved that it was equal to or better than commercially available cream cheese, with +0.8 points.

  According to at least one embodiment, when producing a fermented food from soy soymilk, it is possible to produce a fermented food suitable for everyone's taste by eliminating bitterness and astringency.

L _f Fragility load P _b Break point

Claims (10)

Soy milk
Yeast containing Saccharomyces bayanus;
Lactococcus genus, Leuconostoc genus, Pediococcus genus, Streptococcus genus and Lactobacillus lactic acid bacteria containing at least one lactic acid bacteria, and fermenting the soybean soy milk to produce a curd ,
A processing step of producing fermented food using the card as a raw material;
A method for producing a fermented food, comprising: In the fermentation process,
2. The method for producing a fermented food according to claim 1, wherein a pH value of the soybean soymilk during the cultivation of the yeast is set to 6.5 or more and 7.5 or less. In the fermentation process,
The method for producing a fermented food according to claim 1 or 2, wherein the yeast, which is a living bacterium that has not been crushed, is allowed to act on the soybean soymilk. In the fermentation process,
The method for producing a fermented food according to claim 3, wherein nutrients are supplied to the yeast. The fermentation process includes
The yeast and the lactic acid bacterium are mixed with the soybean soymilk at the same time, and the soybean soymilk is fermented at a temperature of 20 ° C or higher and 40 ° C or lower. Of producing fermented food. The fermentation process includes
A first fermentation step of mixing the yeast with the soybean soy milk and fermenting the soybean soy milk at a temperature of 20 ° C. or more and 35 ° C. or less;
After the first fermentation step, the second fermentation step of mixing the lactic acid bacteria with the soybean soy milk and fermenting the soybean soy milk at a temperature of 30 ° C. or higher and 40 ° C. or lower;
The method for producing a fermented food according to any one of claims 1 to 4, further comprising: In the fermentation process,
The method for producing a fermented food according to any one of claims 1 to 6, wherein the yeast and the lactic acid bacteria are cultured until the curd having a brittleness load of 3,000 N / m ² or less is produced. In the fermentation process,
The yeast and the lactic acid bacterium are cultured until the curd having a strain rate of 50% or more and a breaking strength of 25,000 or more and 40,000 or less is produced. Of producing fermented food. In the processing step,
The method for producing a fermented food according to any one of claims 1 to 8, wherein the water content of the card is adjusted to 30 parts by weight or more and 80 parts by weight or less with respect to 100 parts by weight of the card. In the processing step,
The method for producing fermented food according to any one of claims 1 to 9, wherein salt and fat are added to the card.

Images