JP2021164409A - Production method of low-fat soy milk lactic acid fermented product - Google Patents

Abstract

To provide a low-fat soy milk lactic acid fermented product which has an improved soybean flavor and has richness and tastiness not possessed by animal food materials, and is smooth and melts well in a mouth without coarseness or a remainder in the mouth, and to provide a food and beverage using the same.SOLUTION: There is provided a production method of a low-fat soy milk lactic acid fermented product, the method comprising adding Sake lees to a low-fat soy milk having a lipid content of 2.5 wt.% or less and performing lactic acid fermentation. There is also provided the production method of the low-fat soy milk lactic acid fermented product, the method comprising performing pressurization homogenization treatment before and/or after the lactic acid fermentation. There is also provided a production method of the low-fat soy milk lactic acid fermented product, the method comprising adding Sake lees to a lactic acid fermented low-fat soy milk having a lipid content of 2.5 wt.% or less and performing pressurization homogenization treatment. There is also provided a food and beverage using the low-fat soy milk lactic acid fermented product.EFFECT: Effective utilization of [a soybean] and [Sake lees] which are a vegetable food material and provision of a new material as food application can make a contribution to a solution to a social challenge such as [food resource shortage] and [an environment].SELECTED DRAWING: None

Description

The present invention relates to a method for producing a low-fat soymilk lactic acid fermented product.

There is an increasing sense of social crisis regarding issues such as "food resource depletion" and "environment", and efforts are underway to aim for a sustainable world.
In particular, global population growth is projected to lead to future shortages of food (especially animal protein sources) and water resources.
Attempts are being made to solve these social issues such as "food resource depletion" and "environment" that occur with population growth through plant-based food materials.

In particular, soybeans are considered to be one of the effective solutions to this social issue of humankind.
This is because soybeans can be cultivated in large quantities in a wide range of areas from cold regions to the tropics with a small amount of fertilizer and water compared to animal protein sources.

Conventionally, soybeans have been variously processed and used for a wide range of purposes, such as soybean oil obtained by squeezing oil, soymilk obtained by squeezing soybeans, and powdered soybean protein and granular soybean protein obtained from defatted soybeans. ..
On the other hand, soybean protein is a high-quality protein that does not contain cholesterol, and although it has a low impact on the global environment, it has unique flavors such as green grass taste and harsh taste, so its use is restricted in some respects.

In addition, by using rice harvested from rice as a raw material and squeezing the mash obtained through saccharification with jiuqu and alcoholic fermentation with yeast, "sake" and "sake lees" can be obtained as separated pomace.
"Sake lees" contains many nutritional components and active ingredients such as various amino acids, vitamins, organic acids, proteins, and various sugars, which are components derived from rice, rice jiuqu, and yeast.
However, sake lees are processed as feed and fertilizer other than amazake, pickles, lees juice, or as food as they are, and the demand and distribution as food is sluggish.

On the other hand, for the purpose of effective utilization of liquor lees, for example, in Patent Document 1, a novel liquor lees fermented extract made from liquor lees is used as a raw material, and in Patent Document 2, liquefied liquor lees are treated in parallel with starch-degrading enzyme treatment and proteolytic enzyme treatment. , A flavor improver using a liquor starch fermented extract obtained by fermenting with yeast and then performing solid-liquid separation to remove solid components. In Patent Document 4, an emulsifier containing an oil-and-fat-containing water-soluble composition containing a fat-soluble substance and a fat-soluble substance containing a component derived from liquor starch as an active ingredient has been proposed, but its use is limited. ..
In addition, sake lees contain 5.2 g per 100 g, which is 10 times as much dietary fiber as white rice, and there is a tendency to avoid using it for food purposes in terms of texture such as roughness and mouth residue. ..

JP-A-2017-143766 Japanese Unexamined Patent Publication No. 2016-42818 Japanese Unexamined Patent Publication No. 2012-228228 Japanese Unexamined Patent Publication No. 2011-115160

The subject of the present invention is to effectively utilize "soybeans" and "liquor lees", which are plant-based food materials, and to provide new materials for food use, such as "food resource depletion" and "environment". It is to contribute to the solution of social issues.

As a result of diligent research on the above-mentioned problems, the present inventor added sake lees to low-fat soymilk and subjected to pressure homogenization treatment after lactic acid fermentation, or pressure homogenization treatment by adding sake lees to low-fat soymilk. After that, by adding liquor lees to lactic acid-fermented or lactic-fermented low-fat soymilk and subjecting it to pressure homogenization, the flavor of soybeans is improved, and it has richness and taste that are not found in animal food ingredients. However, they have found that a low-fat soymilk lactic acid fermented product that is smooth and has good melting in the mouth without roughness or residue in the mouth can be obtained, and has completed the present invention.

That is, the present invention includes the following inventions.
(1) A method for producing a low-fat soymilk lactic acid fermented product, which comprises adding sake lees to low-fat soymilk having a lipid content of 2.5% by weight or less and lactic acid fermentation.
(2) The method for producing a low-fat soymilk lactic acid fermented product according to claim 1, wherein the pressure homogenization treatment is performed before and / or after the lactic acid fermentation.
(3) A method for producing a low-fat soymilk lactic acid fermented product, which comprises adding sake lees to lactic acid-fermented low-fat soymilk having a lipid content of 2.5% by weight or less and subjecting it to pressure homogenization treatment.
(4) Beverages and foods comprising the low-fat soymilk lactic acid fermented product according to any one of (1) to (3).

According to the present invention, the flavor of soybean is improved, and a low-fat soymilk lactic acid fermented product having richness and taste, which is not found in animal food materials, and has no roughness or residue, and is smooth and melts in the mouth. , Beverages and foods using this can be provided, and effective use of "soybeans" and "sake lees". Furthermore, in response to social issues such as "insufficient food resources" and "environment", plant-based food ingredients It can be one of the effective solutions.

Hereinafter, the present invention will be described in detail.

(Low-fat soymilk)
In the method for producing a low-fat soymilk lactic acid fermented product of the present invention, low-fat soymilk refers to soymilk having a reduced lipid content.
As the low-fat soymilk used in the present invention, low-fat soymilk having a lipid content of 2.5% by weight or less, preferably 2% by weight, more preferably 1.5% by weight or less is used according to the highlighting.
Low-fat soymilk is a soybean material having characteristics equivalent to low-fat milk in milk.
Not only is it possible to reduce the calories of soymilk, but it is also possible to reduce the deterioration of flavor caused by soybean fat.
The lipid content of the low-fat soymilk is preferably 40% by weight or less, more preferably 20% by weight or less, still more preferably 10% by weight or less, based on the protein content of the low-fat soymilk. Further, the low-fat soymilk of the present invention is obtained by extracting okara, which is an insoluble fiber, from whole soybeans or defatted soybeans with water, and not only soymilk, but also fine okara without removing okara from soymilk. A crushed slurry is also included, and soymilk from which okara has been removed is preferable.

(Measuring method of lipid content of low-fat soymilk)
The sample (W) is dehydrated with anhydrous sodium sulfate using a mixed solvent of chloroform: methanol in a ratio of 2: 1 (volume ratio) for 30 minutes at an atmospheric boiling point, and then transferred to petroleum ether.
This is centrifuged, and the ether layer is collected in a flask (W1) having a known weight. After distilling off the ether, the dry weight (weight of the flask after distilling off the ether) (W2) is measured.
Using the measured values of the dry weight (W3) of W, W1, W2, and the sample (W), the value obtained by the following formula is defined as the lipid content (% / dry).
Lipid content (% / dry) = [{(W2-W1) / W × 2.5 × 100} / W3 × 100 (%)]
As the solvent extraction device, "Socks Tech" manufactured by FOSS can be used.
The above measurement method shall be referred to as "chloroform / methanol mixed solvent extraction method".

(Manufacturing method of low-fat soymilk)
Examples of the soybean raw material of low-fat soymilk include whole soybeans, half-split soybeans, grits, powder and the like.
Further, as the soybean raw material, those which have been degreased or degreased in advance can be preferably used.
Low-fat soymilk can be prepared using a known production method. For example, a method of water extraction from defatted soybeans obtained by degreasing with a solvent such as hexane or ethanol can be preferably used.
For water extraction, a general method can be used. For example, an aqueous medium is added to raw soybeans, stirred and ground to form a slurry, and the insoluble fraction (okara) is separated by centrifugation, filtration, etc. and removed. The method of doing so is illustrated.
Alternatively, low-fat soymilk may be obtained by extracting whole soybeans or reduced-fat soybeans with water, removing the slurry state or okara, and then performing a solvent extraction, a film treatment, or a degreasing operation by centrifugation.
Powdered low-fat soymilk can also be used by dissolving it in water.
In water extraction, water is preferably added to the soybean raw material in an amount of 3 to 20 times by weight, more preferably 4 to 15 times by weight.
The higher the water content, the higher the extraction rate of water-soluble components and the better the separation, but if it is too high, concentration is required and cost is high.
Further, if the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased.
The extraction temperature is not particularly limited. In order to extract the protein efficiently, it is preferably performed at 5 ° C to 98 ° C.
It is also possible to obtain low-fat soymilk by performing a degreasing operation by solvent extraction or membrane treatment after extracting whole soybeans with water and then in a slurry state or after removing okara.
Further, the method disclosed in Japanese Patent Application Laid-Open No. 2012-016348 can also be used.
That is, a suspension was obtained by adding water to a fat-containing soybean having a lipid content of 15% by weight or more per dry matter and an NSI (Nitrogen Solubility Index) of 20 to 77, and solid-liquid separation was performed to obtain neutral lipids and neutral lipids. Polar lipids are transferred to the insoluble fraction and removed, and the water-soluble fraction containing proteins and sugars is recovered.
The low-fat soymilk obtained by this production method has a total protein and carbohydrate content of 80% by weight or more per dry matter, and a lipid content (content as a amount of chloroform / methanol mixed solvent extract) of 10% by weight with respect to the protein content. It has the characteristic of being less than.
The protein content here refers to a value obtained by multiplying the amount of nitrogen measured by the Kjeldahl method by a nitrogen conversion coefficient of 6.25.
Further, soymilk having a low lipid content may be blended with soymilk or soybean oil having a high lipid content to adjust the lipid content.

The method for producing a low-fat soymilk lactic acid fermented product of the present invention is characterized by adding sake lees to low-fat soymilk or lactic-fermented low-fat soymilk.
By adding sake lees to low-fat soymilk or lactic acid-fermented low-fat soymilk, a low-fat soymilk lactic acid fermented product having richness and taste, which is not found in animal food materials, can be obtained.
In the present invention, sake lees is a solid substance remaining after pressing fermented products (moromi) such as rice and jiuqu, which are raw materials in the process of producing sake, and sake lees produced as a by-product in the production of sake is typical. However, examples of sake lees other than sake lees include mirin lees and distilled sake lees (such as shochu lees).
As the sake lees, for example, liquid, paste, dried solid, or crushed powder can be used.
In the present invention, it is preferable that the low-fat soymilk or the low-fat soymilk fermented with lactic acid contains 1 to 30% by weight of sake lees in terms of solid matter.

The method for producing a low-fat soymilk lactic acid fermented product of the present invention is characterized in that low-fat soymilk or low-fat soymilk to which sake lees are added is used as a raw material, and lactic acid fermentation is carried out by adding lactic acid bacteria and the like.
Either low-fat soymilk or low-fat soymilk with liquor lees can be used as a raw material, but lactic acid fermentation of low-fat soymilk with liquor lees only improves the unfavorable flavor peculiar to soybeans derived from low-fat soymilk. It is possible to obtain a more delicious low-fat soymilk lactic acid fermented product by further removing the flavor from the lactic acid fermentation while imparting a favorable flavor such as the taste and richness derived from sake lees.

The bacteria used in the lactic acid fermentation in the production method of the present invention are preferably Lactobacillus brevis (Lb.brevis), Lactobacillus acidophilus (Lb.acidophilus), Lactobacillus casei (Lb.casei), Lactobacillus reuteri. (Lb.reuteri), Lactobacillus delbruekii ssp.bulgaricus, Lb.plantarum, Lb.buchneri, Pedio Coccus -Use Lactobacillus bacteria such as Ped.acidilactici and Lb.helveticus.

As the bacterium used in the lactic acid fermentation in the production method of the present invention, a bacterium belonging to the genus Streptococcus such as Streptococcus thermophilus is preferably used.

The bacteria used in the lactic acid fermentation in the production method of the present invention are preferably Lactococcus lactis, Lactococcus lactis, and Lactococcus subspecies. Lactococcus lactis ssp.lactis, Lactococcus lactis subspecies. Bacteria of the genus Lactococcus such as Cremoris (Lactococcus lactis ssp.cremoris) are used.

As the bacterium used in the lactic acid fermentation in the production method of the present invention, a bacterium of the genus Enterococcus such as a bacterium of the genus Leukonostoc and Enterococcus faecalis is preferably used.
In the lactic acid fermentation in the production method of the present invention, one or more of the above-selected bacteria can be used.

Lactic acid fermentation is carried out, for example, by adding lactic acid bacteria to a raw material containing low-fat soymilk or low-fat soymilk to which sake lees are added.
The ratio of lactic acid bacteria is preferably about 0.01 parts by weight to 20 parts by weight, more preferably 0. The range is about 1 part by weight to 15 parts by weight.
In the above range, lactic acid fermentability is good and storage stability is also good.
The temperature of lactic acid fermentation is appropriately set depending on the bacterial species. The temperature of lactic acid fermentation is preferably in the range of about 5 ° C. to 50 ° C., more preferably about 10 ° C. to 50 ° C., and further preferably about 10 ° C. to 50 ° C. from the viewpoint of efficiently producing lactic acid (good lactic acid fermentability). Is about 20 ° C. to 48 ° C., particularly preferably about 30 ° C. to 45 ° C. For example, incubate at around 30 ° C.
The lactic acid fermentation time is appropriately set depending on the bacterial species.
The lactic acid fermentation time is preferably in the range of about 1 hour to 30 hours, more preferably about 2 hours to 20 hours, and further preferably about 2 hours to 20 hours, from the viewpoint of efficiently producing lactic acid (good lactic acid fermentability). It is about 3 hours to 15 hours, particularly preferably about 4 hours to 8 hours.
Lactic acid fermentation is usually carried out by static fermentation, but slow stirring may be carried out for the purpose of making the temperature distribution of the fermentation broth uniform or controlling the precipitation of bacterial cells.

The method for producing a low-fat soymilk lactic acid fermented product of the present invention is low-fat soymilk after adding sake lees to low-fat soymilk and before lactic acid fermentation, and / or after adding sake lees to low-fat soymilk and lactic acid fermentation, or lactic acid-fermented low-fat soymilk. After adding soymilk, it is subjected to pressure homogenization treatment.
Homogenization is to homogenize by sufficiently mixing low-fat soymilk and sake lees, and mechanically finely disperse particles such as protein and dietary fiber contained in low-fat soymilk and sake lees. It means to put it in a state.
The pressure homogenization treatment is not particularly limited, but it is preferable to use a homogenizer from the viewpoint of satisfactorily homogenizing particles such as proteins and dietary fibers contained in low-fat soymilk and sake lees.
In the pressure homogenization treatment, for example, homogenization is preferably performed while applying a pressure of 3 MPa or more and 30 MPa or less, and more preferably 5 MPa or more and 25 MPa or less.

The method for producing a low-fat soymilk lactic acid fermented product of the present invention sterilizes if necessary.
The sterilization method is not particularly limited, but for example, a direct heating method such as injecting high-temperature high-pressure water or high-pressure steam into the raw material liquid, Joule heating by energizing the raw material liquid, heating by high frequency (microwave), or electromagnetic waves. Indirect heating methods such as induction heating, plate heating, scraping heat exchangers, and sterilization can be used alone or in combination.

The low-fat soymilk lactic acid fermented product obtained by the production method of the present invention has improved soybean flavor, has richness and taste that are not found in animal food materials, and has no roughness or residue. It is a low-fat soymilk lactic acid fermented product that is smooth and melts in the mouth, and can be used in a wide range of beverages and food applications such as fermented soymilk beverages, soymilk yogurt, and soymilk filling.

Hereinafter, the present invention will be described in more detail with reference to examples. Unless otherwise specified, the numbers in the examples mean weight standards.

(Example 1)
80 parts of low-fat soymilk (manufactured by "Delicious" Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%), commercially available sake lees (solid content content 50) %) (10 parts manufactured by Ozeki Co., Ltd.) and 10 parts of water were mixed, heated and stirred at 60 ° C. for 5 minutes, sterilized at 70-80 ° C., and then cooled to 24 ° C.
0.01% of a lactic acid bacterium starter containing Lactobacillus bulgaricus and Streptococcus thermophilus was added to the preparation, and the mixture was fermented at 37-40 ° C. for about 5 hours.
After fermentation, it was homogenized at 5 MPa with a homogenizer, sterilized at 70 to 80 ° C., and then cooled to 24 ° C. to obtain a low-fat soymilk lactic acid fermented product.

(Example 2)
80 parts of low-fat soymilk (manufactured by "Delicious" Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%), commercially available sake lees (solid content content 50) %) (Made by Ozeki Co., Ltd.), 10 parts of water, 10 parts of water are mixed, heated and stirred at 60 ° C. for 5 minutes, homogenized at 5 MPa with a homogenizer, sterilized at 70-80 ° C., and then up to 24 ° C. Cooled.
0.01% of a lactic acid bacterium starter containing Lactobacillus bulgaricus and Streptococcus thermophilus was added to the preparation, and the mixture was fermented at 37-40 ° C. for about 5 hours.
The pH of the obtained low-fat soymilk lactic acid fermented product was 4.8.

(Example 3)
Lactobacillus bulgaricus and Streptococcus thermophilus against low-fat soymilk (manufactured by Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%) 0.01% of the lactic acid bacterium starter mixed with the above was added and fermented at 37-40 ° C. for about 5 hours.
The obtained pH is a mixture of 80 parts of 4.8 lactic acid fermented low-fat soymilk, 10 parts of commercially available sake lees (solid content 50%) (manufactured by Ozeki Co., Ltd.), and 10 parts of water at 60 ° C. After heating and stirring for 5 minutes, homogenization treatment was performed at 5 MPa with a homogenizer, sterilization at 70 to 80 ° C., and then cooling to 24 ° C. to obtain a low-fat soymilk lactic acid fermentation product.

(Example 4)
65 parts of low-fat soymilk (manufactured by "Delicious" Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%), commercially available sake lees (solid content content 50) %) (Made by Ozeki Co., Ltd.) was mixed with 30 parts and 5 parts with water, and the mixture was heated and stirred at 60 ° C. for 5 minutes, sterilized at 70 to 80 ° C., and then cooled to 24 ° C.
0.01% of a lactic acid bacterium starter containing Lactobacillus bulgaricus and Streptococcus thermophilus was added to the preparation, and the mixture was fermented at 37-40 ° C. for about 5 hours.
After fermentation, it was homogenized at 5 MPa with a homogenizer, sterilized at 70 to 80 ° C., and then cooled to 24 ° C. to obtain a low-fat soymilk lactic acid fermented product.

(Example 5)
80 parts of low-fat soymilk (manufactured by "Delicious" Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%), commercially available sake lees (solid content content 50) %) (10 parts manufactured by Ozeki Co., Ltd.) and 10 parts of water were mixed, heated and stirred at 60 ° C. for 5 minutes, sterilized at 70-80 ° C., and then cooled to 24 ° C.
0.01% of Streptococcus thermophilus was added to the preparation as a lactic acid bacterium starter, and the mixture was fermented at 37 to 40 ° C. for about 5 hours.
After fermentation, it was homogenized at 5 MPa with a homogenizer, sterilized at 70 to 80 ° C., and then cooled to 24 ° C. to obtain a low-fat soymilk lactic acid fermented product.

(Example 6)
80 parts of low-fat soymilk (manufactured by "Delicious" Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%), commercially available sake lees (solid content content 50) %) (10 parts manufactured by Ozeki Co., Ltd.) and 10 parts of water were mixed, heated and stirred at 60 ° C. for 5 minutes, sterilized at 70-80 ° C., and then cooled to 24 ° C.
0.01% of a lactic acid bacterium starter containing Lactobacillus bulgaricus and Streptococcus thermophilus was added to the preparation, and the mixture was fermented at 37-40 ° C. for about 5 hours.
After fermentation, it was homogenized at 15 MPa with a homogenizer, sterilized at 70 to 80 ° C., and then cooled to 24 ° C. to obtain a low-fat soymilk lactic acid fermented product.

(Example 7)
Low-fat soymilk ("delicious" made by Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%) and soymilk cream (manufactured by Fuji Oil Co., Ltd.) , Solid content: 81.0%, Protein: 5.6%, Lipid: 12.3%), 80 parts of a mixture of low-fat soymilk + soymilk cream adjusted to 2.3% fat, commercially available sake lees 10 parts of (solid content 50%) (manufactured by Ozeki Co., Ltd.) and 10 parts of water were mixed, heated and stirred at 60 ° C. for 5 minutes, sterilized at 70 to 80 ° C., and cooled to 24 ° C.
0.01% of a lactic acid bacterium starter containing Lactobacillus bulgaricus and Streptococcus thermophilus was added to the preparation, and the mixture was fermented at 37-40 ° C. for about 5 hours.
After fermentation, it was homogenized at 5 MPa with a homogenizer, sterilized at 70 to 80 ° C., and then cooled to 24 ° C. to obtain a low-fat soymilk lactic acid fermented product.

(Comparative Example 1)
A low-fat soymilk lactic acid fermented product was obtained in the same manner as in the formulation and production method of Example 1 except that 5 parts of dextrin and 5 parts of water were used instead of the sake lees used in Example 1.

(Comparative Example 2)
80 parts of low-fat soymilk (manufactured by "Delicious" Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%), commercially available sake lees (solid content content 50) %) (Made by Ozeki Co., Ltd.), 10 parts of water, 10 parts of water are mixed, heated and stirred at 60 ° C. for 5 minutes, homogenized at 5 MPa with a homogenizer, sterilized at 70-80 ° C., and then up to 24 ° C. The mixture was cooled to obtain a low-fat soymilk composition.

(Comparative Example 3)
80 parts of low-fat soymilk (manufactured by "Delicious" Fuji Oil Co., Ltd., solid content: 90.2%, protein: 5.1%, fat: 0.5%), commercially available sake lees (solid content content 50) %) (10 parts manufactured by Ozeki Co., Ltd.) and 10 parts of water were mixed, heated and stirred at 60 ° C. for 5 minutes, sterilized at 70-80 ° C., and then cooled to 24 ° C.
A low-fat soymilk composition was obtained by adding 0.01% of a lactic acid bacterium starter obtained by mixing Lactobacillus bulgaricus and Streptococcus thermophilus to the preparation and fermenting at 37-40 ° C. for about 5 hours.

(Comparative Example 4)
80 parts of unadjusted soymilk ("Unadjusted soymilk" manufactured by Fuji Oil Co., Ltd., solid content: 90.3%, protein: 4.4%, fat: 3.0%), commercially available sake lees (solid content content) 50%) (manufactured by Ozeki Co., Ltd.) was mixed with 10 parts and 10 parts with water, and the mixture was heated and stirred at 60 ° C. for 5 minutes, sterilized at 70 to 80 ° C., and then cooled to 24 ° C.
0.01% of a lactic acid bacterium starter containing Lactobacillus bulgaricus and Streptococcus thermophilus was added to the preparation, and the mixture was fermented at 37-40 ° C. for about 5 hours.
After fermentation, it was homogenized at 5 MPa with a homogenizer, sterilized at 70 to 80 ° C., and then cooled to 24 ° C. to obtain a soymilk lactic acid fermented product.

In the sensory test, evaluation points were given on a scale of 5 as shown below, and the average score of 15 trained professional panelists was used as the evaluation point.
Large bean odor: Weak 1-5 Strong Passing criteria (2 or less is good)
Yeast odor: weak 1-5 strong acceptance criteria (4 or more is good)
Taste: Weak 1-5 Strong Passing criteria (4 or above is good)
Smoothness: Roughness 1-5 Smoothness Pass criteria (3 or more is good)
Miscellaneous: Weak 1-5 Strong Passing criteria (2 or less is good)
The results of Examples 1 to 7 and Comparative Examples 1 to 4 are shown in <Table>.

(Example 8)
To 70 parts of the low-fat soymilk lactic acid fermented product obtained in Example 1, 10 parts of granulated sugar, 1 part of pectin, and 19 parts of water were added to make 100 parts, and the mixture was sterilized by heating and stirring at 80 to 90 ° C. Then, it was homogenized with a homogenizer at a pressure of 2 MPa and cooled to obtain low-fat soymilk yogurt.
The obtained soymilk yogurt shows smooth paste-like physical properties, has a unique richness and umami that yogurt obtained from dairy ingredients does not have, and has no roughness or residue, and is smooth and melts in the mouth. It had a good flavor.
In addition, by using various fruit juices such as "blueberry juice" instead of water, a wide variety of low-fat soymilk yogurt can be provided.

Claims (4)

A method for producing a low-fat soymilk lactic acid fermented product, which comprises adding sake lees to low-fat soymilk having a lipid content of 2.5% by weight or less and lactic acid fermentation. The method for producing a low-fat soymilk lactic acid fermented product according to claim 1, wherein the pressure homogenization treatment is performed before and / or after the lactic acid fermentation. A method for producing a low-fat soymilk lactic acid fermented product, which comprises adding sake lees to lactic acid-fermented low-fat soymilk having a lipid content of 2.5% by weight or less and subjecting it to pressure homogenization treatment. Beverages and foods comprising the low-fat soymilk lactic acid fermented product according to any one of claims 1 to 3.