JP4773135B2 - Fermented food mainly composed of soy milk and a method for producing the same. - Google Patents

Description

  The present invention relates to a fermented food mainly composed of soy milk and a method for producing the same.

  Conventionally, a gel-like food product obtained by fermenting and coagulating soymilk with lactic acid bacteria or bifidobacteria has been developed. Although it has been evaluated as a vegetable food with high nutritional value as well as soy milk, it itself does not contain cholesterol at all, its main component is soy protein has a blood cholesterol reducing effect, and the contained isoflavone is a weak female hormone It is expected to be useful for prevention of osteoporosis because it has a mimetic action, and is a food that is attracting attention again to solve the problems of the modern society where lifestyle-related diseases are increasing and aging.

  Furthermore, if this is fermented with lactic acid bacteria, etc., in addition to the effects of lactic acid bacteria whose various physiological effects have been clarified in recent years, synergistic effects such as conversion of isoflavones to a form that is easily absorbed by lactic acid bacteria fermentation are also possible. It is thought to be a very useful food.

  However, when soy milk becomes acidic by fermentation, the soy milk flavor defects such as bean odor and blue odor become stronger, and the sour taste does not match the taste of soy milk, and it looks like rotten tofu. This is one of the reasons why the fermented products are not widely spread.

  Therefore, the present invention has been made to eliminate the above-mentioned flavor defects of fermented soymilk and to obtain an easy-to-eat fermented soymilk product having high physiological and nutritional effects.

Means to be Solved by the Invention

The present inventor finds the time when the soymilk does not produce a sour taste in the fermentation process of the soymilk and it is perceived as savory and has a high bacterial count level and becomes a gel, so that it is preferable if the fermentation can be stopped or the fermentation rate can be significantly slowed down. It was thought that a fermented product was obtained. Conventionally, fermentation has progressed to near or beyond the maximum growth point, and there is no development of the concept or technology to stop at the optimal fermentation stage taking into account the flavor, viable count level, and texture as in the present invention. It was.
That is, this invention provides the following 1-3.
1. A fermented food having a pH of 5.3 or more by fermenting soymilk or soy beverage or other foods or food ingredients added thereto with microorganisms, wherein the microorganism for fermentation is Enterococcus
It is a fermented food characterized by including Fesium (Enterococcus faecium) NBRC100602.
2. 2. The method for producing a fermented food according to 1 above, wherein the pH is measured over time in the fermentation process, and when the pH is lowered to 5.5-6, the temperature is rapidly lowered or raised to increase the temperature as a microorganism. Enterococcus
This is a production method for obtaining a fermented food as described in the preceding paragraph by stopping fermentation of Enterococcus faecium NBRC100602 or significantly reducing the fermentation rate.
3. 2. The fermented food according to 1 above, wherein fruit juice or pulp is added to soy milk or soy beverage or other food or food ingredient added thereto and fermented by the microorganism.

The invention's effect

The fermented food of the present invention (1) has a good texture and flavor, (2) has an endurance enhancing action, and (3) is useful for enhancing physical strength.
When soy milk is fermented with lactic acid bacteria, the pH decreases as the lactic acid bacteria grow, but the pH decreases rapidly from around 10 ⁸ lactic acid bacteria per gram. In the vicinity of the maximum growth of lactic acid bacteria, the pH is less than 5, and depending on the type of lactic acid bacteria, it is less than 4 and becomes a hard tofu gel, but it has a strong acidity and becomes extremely bad as described above.

Coagulation of soy milk with acid varies depending on the degree of soy protein denaturation due to high concentrations such as when sterilizing soy milk. That is, the higher the temperature, the higher the isoelectric point. If high-temperature sterilization such as 130 ° C. is performed, weak coagulation occurs at about pH 6 and solidifies in a tofu form around pH 5.8, but if the sterilization temperature is about 90 ° C. The pH of coagulation is around 5.5.
When soymilk is fermented, at pH 6, the number of lactic acid bacteria reaches approximately 10 ⁸ per gram, and pH 5.5. In the vicinity, it reaches a level of 10 ⁹ or more per gram.

As a result of diligent research, the present inventors have found that when the pH is about 5.4 or higher, the acidity is hardly felt, the taste is good and the texture is good, and the number of viable bacteria is 10 ⁸ to 10 ⁹ or 1 ml. It was found that it reached a close level and became satisfactory as a fermented food, pH 5.3 felt slightly sour, but generally good, and pH 5.2 felt slightly sour and could not be said to be good. On the other hand, it has also been found that when fruit juice or pulp is added and fermented, the pH is lowered to 5 or less.

However, as described above, since the pH change (decrease) is rapid at a viable cell count level of 10 ⁸ cells / g or more, the present invention is used to actually produce a fermented soymilk having a pH of about 5.4. Thus, it is indispensable to measure pH over time and cope with pH changes.

  The present inventor examines various conditions, grasps the fermentation state by measuring the pH over time, stops the fermentation by rapidly changing the temperature of the soy milk in the fermentation process that has reached pH 5.5-6 or fermented By extremely slowing down, the types of lactic acid bacteria used for fermentation [Lactobacillus genus, Enterococcus genus, Bifidobacterium genus, Leuconostoc genus, Streptococcus cc genus Streptococcus , Bacillus genus, Clostridium genus)] or a combination thereof, it was found that a fermented soybean milk product having a pH of 5.3 or more and having a good texture can be obtained. In addition, various food extracts such as meat extract, sweeteners, milk, fruit juice, pulp, collagen, yeast extract etc. added to soy milk to add various tastes and incense, or to add nutritional physiological function Even when fermented, a better texture and flavor than the method of the present invention can be obtained. Examples will now be described.

( Reference Example 1 ) Soymilk having a solid content of 8 to 12% by a conventional method (soybeans were thoroughly washed with water and then soaked in water twice the weight of soybeans overnight and swollen. Boiled for 5 minutes and squeezed with a cotton swab for 10 minutes. Heated at 90 ° C. for 10 minutes and then cooled (hereinafter referred to as “soy milk”) in a boiled and sterilized glass mayonnaise bottle (cap is plastic) 100 ml I put it in. For this, starter ABY-2C for yogurt production [obtained from Kyowa High Foods Co., Ltd. (Chuo-ku, Tokyo), Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricil, Lactobacillus bulgaricil (Containing Bifidobacterium longum)] 5 g was dissolved in 50 ml of sterilized water, 0.1 ml of the solution was added and mixed, and allowed to stand at 42 ° C. The pH was measured with a pH meter over time, and when the pH reached 5.8, it was transferred to a 4 ° C. refrigerator and allowed to stand for another 10 hours. The viable cell count was 3 × 10 ⁸ / g. A tofu-like fermented product with a good taste that does not feel the acidity of pH 5.4 was obtained.

(Example 2) "Soy milk" was used in the same manner as in Reference Example 1, and the fermentation was Enterococcus faecium (Enterococcus).
faecium) concentrate. Enterococcus fesium concentrate was adjusted to pH 7.0 with GY medium (glucose 2%, yeast extract powder 1%, potassium phosphate 1% 0.3%, potassium phosphate 2% 0.3%, 1N NaOH solution, Sterilization) 1L to Enterococcus faecium NBRC
100602 (this fungus is available from National Institute of Technology and Evaluation) was inoculated and cultured at 40 ° C. for 24 hours. After cultivation, the cells were concentrated by centrifugation (10,000 × g, 10 minutes), suspended in 500 ml of sterilized water, and then centrifuged again (10,000 × g, 10 minutes) to wash the bacteria. . This was suspended in 100 ml of sterilized water.

Add 100 ml of Enterococcus faecium concentrate to 100 ml of “soy milk” and leave it at 40 ° C., measure the pH over time as in Reference Example 1, and when it reaches pH 5.8, transfer it to a 4 ° C. refrigerator. Allowed to stand for 10 hours. It became a tofu-like fermented product having a good pH of 5.4. The viable cell count was 1 × 10 ⁹ / g. Lactic acid bacteria and fermented products are known to have an intestinal regulating effect, an effect of improving lipid metabolism, an antiallergic effect, and the like, but this fungus fermented product further has an endurance enhancing effect.

A fermented product of this bacterium was crushed with a spoon and fluidized, and 0.2 ml was orally administered daily to a 4-week-old mouse for 3 weeks. The mouse was placed in a cylinder with water and forced to swim, and the time until it could not float was measured, and the continuous swimming time was taken. One group consisted of 10 animals, and the control group was orally administered 0.2 ml of unfermented product daily and 0.2 ml of physiological saline was orally administered daily. As a result, as shown below, the continuous swimming time is remarkably increased in the fermented product of the present bacterium, and it is considered useful for improving physical fitness.

  (Example 3) When the soymilk was fermented with Enterococcus faecium bacteria to pH 5.6 as in Example 2, it was immediately transferred to a refrigerator at 0 ± 1 ° C and allowed to stand for 12 hours. A gelled soymilk fermented product having a pH of 5.35 to pH 5.4 was obtained. The flavor was good.

  (Example 4) In the same manner as in Example 2, fermentation of “soy milk” was carried out with Enterococcus faecium bacteria, and the pH was measured over time. When the pH reached 5.5, it was quickly immersed in hot water at 95 ° C., 15 The mixture was allowed to stand for 15 minutes, cooled in 15 ° C. water for 15 minutes, and then left in a refrigerator at 4 ° C. A fermented tofu-like soymilk having a slightly harder pH of 5.4 was obtained. It was also good to eat in a warm state. In addition, even if lactic acid bacteria are heat-sterilized, it is known that microbial components are immune stimulating, serum lipid reducing, caries and periodontal disease control and bactericidal action. The retention effect is considered high.

(Example 5) Enterococcus faecium in the same manner as in Example 4 using commercially available unregulated soy milk (manufactured by Taiko Food Industries Co., Ltd. (Imaichi City, Tochigi Prefecture) and Nagoya Dairy Co., Ltd. (Nagoya City, Aichi Prefecture)) Fermentation was promoted by bacteria, but when heating, the pH was set to 5.8. A good tofu-like fermentation product having a pH of 5.7 was obtained. The number of viable bacteria before heating was 2 × 10 ⁸ / g.

(Example 6) Using a commercially available soy beverage (Nagoya Dairy Co., Ltd. (Nagoya, Aichi Prefecture)), fermentation was carried out with Enterococcus faecium bacteria in the same manner as in Example 2, and immediately after the pH reached 6.0, 4 was obtained. It moved to the refrigerator (degreeC) and left still for 10 hours. A slightly softly coagulated fermented product having a pH of 5.8 and a good taste was obtained, and the viable cell count was 2 × 10 ⁸ / g.
The soy milk and the soy beverage used in Example 5 and Example 6 were subjected to high-temperature sterilization.

  (Example 7) "Soy milk" (solid content: about 12%) and skim milk powder dissolved in water at a concentration of 10% are mixed in a ratio of 1: 1. When it became 7, it stood overnight in a 4 degreeC refrigerator. It became a slightly soft coagulum having a pH of 5.4, and the flavor was good.

  (Example 8) Concentrated extract (beef 500 g, onion 50 g, radish 100 g, shiitake 10 g, kelp 3 g) was boiled in 1 L of 0.3% saline for 2 hours and filtered. 10 ml of a solution boiled to 300 ml) was added and mixed well. The following proceeded in the same manner as in Example 4 to obtain a slightly softly coagulated fermentation product having a pH of 5.3 to 5.4. The flavor was good. It was also suitable for eating in a warm state.

  (Experimental example 9) Collagen peptide (Kyowa Hakko Kogyo Co., Ltd. (Chiyoda-ku, Tokyo)) 0.5g, Chondroitin (Maruha Co., Ltd. (Chiyoda-ku, Tokyo)) 0.5g, Hyaluronic acid 0.5 g of Maruha Co., Ltd. (Chiyoda-ku, Tokyo) was added, heated at 90 ° C. for 10 minutes, cooled to 40 ° C., and fermented with Enterococcus faecium as in Example 2. When the pH reached 5.8, it was left in a refrigerator at 4 ° C. The tofu-like texture was good at pH 5.4.

  (Example 10) "Soymilk" 100 ml of well-ripened papaya flesh was crushed into puree or 10-20 ml of fruit juice obtained by squeezing papaya flesh with a filter cloth and heated at 90 ° C for 10 minutes Thereafter, the mixture was cooled to 40 ° C., and fermentation was carried out using Enterococcus faecium as in Example 2. When the pH reached 5.6, it was immediately immersed in 95 ° C. hot water, allowed to stand for 15 minutes, cooled in 15 ° C. water for 15 minutes, and then left in a 4 ° C. refrigerator. A slightly orange-colored good coagulum having a pH of 5.4 was obtained.

  (Example 11) "Soy milk" 100 ml of well-ripened papaya pulp was well crushed into puree or 10-20 ml of juice obtained by squeezing papaya pulp with a filter cloth and heated at 90 ° C for 10 minutes Thereafter, the mixture was cooled to 40 ° C., and fermentation was carried out using Enterococcus faecium as in Example 2. When it became pH 5.6, it was left still in a 4 degreeC refrigerator for 10 hours. Although it was pH 5.0, the flavor texture was also good.

  (Example 12) "Soy milk" 100 ml of well-ripened papaya flesh was crushed into puree or 10-20 ml of fruit juice obtained by squeezing papaya flesh with a filter cloth and heated at 90 ° C for 10 minutes Thereafter, the mixture was cooled to 40 ° C., and fermentation was carried out using Enterococcus faecium as in Example 2. When it reached pH 5.0, it was left in a refrigerator at 4 ° C. for 10 hours. The pH was 4.6, but the flavor texture was also good.

  (Example 13) 10-20 ml of fruit juice obtained by squeezing papaya flesh with a filter cloth was added to 100 ml of “soy milk”, and fermentation was carried out using Enterococcus faecium as in Example 2. When it became pH 5.6, it was left still in a 4 degreeC refrigerator for 10 hours. Although it was pH 5.0, the flavor texture was also good.

  (Example 14) 10-20 ml of fruit juice obtained by squeezing papaya flesh with a filter cloth was added to 100 ml of “soy milk”, and fermentation was carried out using Enterococcus faecium as in Example 2. When it reached pH 5.0, it was left in a refrigerator at 4 ° C. for 10 hours. Although the pH was 4.7, the flavor texture was also good.

  (Experimental Example 15) Add 5-10 ml of fruit juice obtained by squeezing pineapple flesh with filter cloth to 100 ml of “soy milk”, heat at 90 ° C. for 10 minutes, cool to 40 ° C., and enterococcus faecium as in Example 2. Proceed with fermentation. When the pH reached 5.2, it was left in a refrigerator at 4 ° C. for 10 hours. Although it was pH 5.0, it was a good fermented product.

  (Experimental example 16) 5-10 ml of fruit juice obtained by squeezing apple flesh with a filter cloth was added to 100 ml of “soy milk”, heated at 90 ° C. for 10 minutes, cooled to 40 ° C., and enterococcus faecium as in Example 2. The fermentation proceeded. When the pH reached 5.2, it was left in a refrigerator at 4 ° C. for 10 hours. Although it was pH 5.0, it was a good fermented product.

  In Examples 10 to 16, the surface of the fruit was soaked in 100 ppm sodium hypochlorite solution, rinsed thoroughly with sterile water, and directly contacted with a knife, a spoon, a container, a filter cloth, and the like for obtaining pulp and juice. All the instruments used were sterilized by autoclave (121 ° C., 10 minutes).

(Example 17) 100 L of “soy milk” (solid content: 10 to 12%) was prepared and kept at 40 ± 2 ° C., and 100 ml of Enterococcus faecium concentrate was added, mixed well, and 100 ml each made of plastic ( (Polypropylene) was dispensed into cups, sealed by heat sealing the plastic sheet, and allowed to stand in a warm room at 40 ± 2 ° C. In order to prevent the temperature distribution in the warming room, air was constantly blown so that the air flowed well inside the room, and power was distributed so that there was sufficient space between the containers. Take three samples over time, open the sealed plastic cover a little, insert the pH electrode through the gap, measure the pH during soy milk fermentation, proceed the fermentation, and adjust the pH When it reached 5.8, it was immediately transferred to a refrigerator at 5 ± 2 ° C. and allowed to stand until the next morning. The viable cell count was 1 × 10 ⁹ / g. A fermented gelled soymilk having a pH of 5.4 was obtained, and the flavor was good.

  (Example 18) The fermented soymilk obtained in Example 17 was immersed in hot water at 95 ° C for 15 minutes and sterilized by heating. By this heating operation, the gel became harder and the pH increased from 0.05 to 0.1 and a small amount of water separation occurred, but the flavor and texture were also good. It remained in good condition after 4 weeks.

Claims (3)

A fermented food having a pH of 5.3 or more by fermenting soymilk or soy beverage or other foods or food ingredients added thereto with microorganisms , wherein the microorganism for fermentation is Enterococcus
A fermented food comprising Enterococcus faecium NBRC100602 . A method of manufacturing a fermented food product according to claim 1, wherein in the fermentation process, over time to measure the pH, a microorganism by bringing rapidly lowering or raising the temperature when the pH is lowered to 5.5-6 Enterococcus
A method for producing a fermented food as described in the preceding item , wherein fermentation of Enterococcus faecium NBRC100602 is stopped or the fermentation rate is significantly reduced. The fermented food according to claim 1 , wherein fruit juice or pulp is added to the soymilk or soy beverage or the above-described food or other food component added thereto and fermented by the microorganism.