JP6751175B2 - Method for producing beverage containing fermented soymilk having good stability over time - Google Patents

Description

The present invention relates to a method for producing a beverage containing fermented soymilk, which has good stability over time.

In recent years, it has been revealed that soy protein has an effect of lowering cholesterol, and accordingly, interest in prepared soy milk, soy milk drink, and various soy milk products is rapidly increasing.

Various soy milk beverages having improved flavor and texture have been studied. For example, Patent Document 1 discloses a sterilized soybean milk obtained by including a step of causing a protein cross-linking enzyme to act on soybean milk or a soybean raw material in a soybean milk manufacturing step and then performing a sterilization treatment.

Patent Document 2 discloses a packaged beverage characterized by being a beverage containing fermented vegetable juice, fermented soymilk and γ-aminobutyric acid. Patent Document 3 discloses a packaged beverage containing vegetable juice and/or fruit juice and fermented soy milk.

Further, in Patent Document 4, an enzyme treatment step of hydrolyzing soymilk with a peptide bond hydrolase, an enzyme deactivation step of deactivating the peptide bond hydrolase to obtain a fermentation substrate, and the fermentation substrate of lactobacillus And a fermentation step of fermenting with a lactic acid bacterium belonging to Brevis (Lactobacillus brevis).

JP, 2004-261107, A JP, 2008-113565, A JP, 2008-43280, A JP, 2013-215107, A

However, with regard to fermented soymilk, although it has been examined from the viewpoint of using it to improve the flavor of vegetable juice, etc., the unpleasant flavor of fermented soymilk itself and its improvement have not been sufficiently examined. is there.

In addition, in general, soymilk, prepared soymilk, soymilk beverages, and other various soymilk products are mainly studied from the aspect of flavor, and the study from the aspect of stability over time to realize long-term storage is not performed. Is insufficient.

An object of the present invention is to provide a fermented soymilk-containing beverage that has suppressed unpleasant flavors (eg, sourness) derived from fermented soymilk and that is suitable for storage and has high temporal stability.

The present invention relates to a fermented soymilk-containing beverage containing fermented soymilk obtained by fermenting a soymilk raw material with lactic acid bacteria, and first enzyme-treated soymilk obtained by hydrolyzing soymilk with a peptide bond hydrolase.

The above-mentioned beverage containing fermented soymilk has suppressed unpleasant flavor derived from fermented soymilk and has high stability over time suitable for storage.

The content of the first enzyme-treated soymilk in the fermented soymilk-containing beverage of the present invention may be 4 parts by mass or less based on 1 part by mass of the fermented soymilk. By adjusting the contents of the fermented soymilk and the enzyme-treated soymilk in this manner, it is possible to achieve a higher degree of both suppression of the unpleasant flavor derived from the fermented soymilk and stability over time.

The lactic acid bacterium is preferably Lactobacillus brevis SBC8803 (accession number: FERM BP-10632). By obtaining the fermented soymilk by using Lactobacillus brevis SBC8803, the soymilk odor of the fermented soymilk is reduced, and it is possible to obtain a beverage with fermented soymilk that is more refreshing and has a good flavor.

The soymilk raw material may be second enzyme-treated soymilk obtained by hydrolyzing soymilk with a peptide bond hydrolase. When enzyme-treated soymilk is used as the soymilk raw material, the time required for fermentation of lactic acid bacteria can be reduced, which is preferable from the viewpoint of improving productivity.

The beverage containing fermented soymilk of the present invention may be a packaged beverage. The fermented soymilk-containing beverage is excellent in stability over time, and thus is suitable for storage and distribution as a packaged beverage.

The present invention is also a method for suppressing sourness of fermented soymilk-containing beverages, and maintaining stability over time, wherein the fermented soymilk-containing beverage contains fermented soymilk fermented soymilk raw material with lactic acid bacteria, and peptide bond hydrolysis to fermented soymilk. The present invention relates to a method for suppressing sourness of a fermented soymilk-containing beverage and maintaining stability over time, which comprises blending a first enzyme-treated soymilk obtained by hydrolyzing soymilk with an enzyme.

According to the above method, it is possible to suppress acidity, which is one of the unpleasant flavors derived from fermented soymilk, while maintaining the original richness of fermented soymilk and to maintain stability over time.

In the method for suppressing sourness of a beverage containing fermented soymilk of the present invention, and maintaining stability over time, the first enzyme-treated soymilk is adjusted so that the first enzyme-treated soymilk is 4 parts by mass or less with respect to 1 part by mass of fermented soymilk. Can be blended. By adjusting the blending amounts of the fermented soymilk and the enzyme-treated soymilk in this way, it is possible to further suppress the sourness derived from the fermented soymilk and maintain the stability over time.

The lactic acid bacterium is preferably Lactobacillus brevis SBC8803 (accession number: FERM BP-10632). By obtaining the fermented soymilk by using Lactobacillus brevis SBC8803, the soymilk odor of the fermented soymilk is reduced, and it is possible to obtain a beverage with fermented soymilk that is more refreshing and has a good flavor.

The soymilk raw material may be a second enzyme-treated soymilk obtained by hydrolyzing soymilk with a peptide bond hydrolase. When enzyme-treated soymilk is used as the soymilk raw material, the time required for fermentation of lactic acid bacteria can be reduced, which is preferable from the viewpoint of improving productivity.

ADVANTAGE OF THE INVENTION According to this invention, the unpleasant flavor (for example, sourness) originating in fermented soybean milk is suppressed, and the drink with fermented soybean milk suitable for storage with high stability over time can be provided.

FIG. 1 is a diagram comparing the physical properties of the beverage of Production Example 2 and the fermented soymilk-containing beverage of Example 3 immediately after sample preparation.

Hereinafter, modes for carrying out the present invention will be described. However, the present invention is not limited to the embodiments described below.

The fermented soymilk-containing beverage according to the present embodiment contains fermented soymilk obtained by fermenting a soymilk raw material with lactic acid bacteria, and first enzyme-treated soymilk obtained by hydrolyzing soymilk with a peptide bond hydrolase.

In the present embodiment, fermented soymilk refers to fermented soymilk raw material with lactic acid bacteria. Fermented soymilk can be used without particular limitation, as long as it is obtained by fermenting the soymilk raw material with lactic acid bacteria.

The soymilk raw material includes, for example, soymilk, unconditioned soymilk, enzyme-treated soymilk, and the like. The soymilk raw material preferably has a soybean solid content of 8% by mass or more. In the present specification, soymilk refers to a milky liquid obtained by eluting proteins and other components from soybeans with hot water or the like to remove fibers.

As the soymilk raw material, enzyme-treated soymilk (also referred to as a second enzyme-treated soymilk) obtained by previously hydrolyzing soymilk with a peptide bond hydrolase is preferable from the viewpoint of reducing the time required for fermentation of lactic acid bacteria. By using the enzyme-treated soymilk, it is possible to accelerate the fermentation and shorten the fermentation time even when using a lactic acid bacterium that has a weak protease secretion (for example, a part of Lactobacillus brevis). It is also preferable from the viewpoint of improving productivity in the production of a beverage containing fermented soymilk.

As the lactic acid bacterium, those generally known can be used, and for example, heterofermentative lactic acid bacterium and the like can be used.

The heterofermentative lactic acid bacterium means a lactic acid bacterium that produces ethanol, carbon dioxide and the like from sugar in addition to lactic acid. Examples of the heterofermentative lactic acid bacteria include Lactobacillus fermentum (Lactobacillus fermentum), Lactobacillus brevis, Lactobacillus reuteri, and the like. The genus Oenococcus), the genus Weissella, the genus Carnobacterium, and the genus Lactosphaera. Among these, it is preferable to use a lactic acid bacterium belonging to Lactobacillus brevis as the heterofermentative lactic acid bacterium. The heterofermentative lactic acid bacteria may be used alone or in combination of two or more.

Lactobacillus brevis is a type of lactic acid bacterium that has been used for fermented foods for a long time, and its safety to the living body is well established. Since the safety to the living body is high, the fermented soymilk obtained can be continuously ingested for a long period of time.

Examples of lactic acid bacteria belonging to Lactobacillus brevis include Lactobacillus brevis SBC8803 (accession number: FERM BP-10632), Lactobacillus brevis SBC8027 (accession number: FERM BP-10630), Lactobacillus brevis SBC8044 (accession number: FERM BP). -10631), Lactobacillus brevis JCM1061, Lactobacillus brevis JCM1065, Lactobacillus brevis JCM1170 and the like. By utilizing a lactic acid bacterium belonging to Lactobacillus brevis for fermentation, the soymilk odor is further reduced, and it is possible to obtain fermented soymilk that is even more refreshing and has a good flavor. Among these Lactobacillus brevis, Lactobacillus brevis SBC8803 is more preferable from the viewpoint of exhibiting functionality such as antiallergic action. These lactic acid bacteria may be used alone or in combination of two or more.

Lactobacillus brevis SBC8803 was deposited on June 28, 2006, at the National Institute of Advanced Industrial Science and Technology, Institute for Biological Biology (1 Chuo No. 6 1-1-1 Higashi 1-1 Tsukuba, Ibaraki, Japan). The strain with the accession number of FERM BP-10632 was obtained. In the present specification, this strain is also referred to as "SBL88 strain".

Lactobacillus brevis SBC8027 was deposited on June 28, 2006 at National Institute of Advanced Industrial Science and Technology, Patent Biological Depository Center (Chuo No. 6 (Postal Code 305-8566), 1-chome, 1-chome, 1-chome, Tsukuba-shi, Ibaraki, Japan). Lactobacillus brevis SBC8044, which has a deposit number of FERM BP-10630, was registered on June 28, 2006, National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center (1-1, Higashi, Tsukuba, Ibaraki, Japan). Address 1 is a strain with a deposit number of FERM BP-10631 deposited in Central No. 6 (zip code 305-8566).

The method and conditions for fermenting the soymilk raw material with lactic acid bacteria are not particularly limited.

The amount of lactic acid bacteria used, the fermentation temperature, the fermentation time and the like can be appropriately set according to the type of lactic acid bacteria used and the like. For example, when the SBL88 strain is used as the lactic acid bacterium, the lactic acid bacterium may be added at 1×10 ⁵ to 1×10 ⁷ cfu/mL and allowed to stand at 25 to 38° C.

It is desirable to set the fermentation time short from the viewpoint of reducing manufacturing cost and contamination risk. For example, the fermentation time in the fermentation step can be, for example, 24 hours or less. The fermentation time is more preferably 22 hours or less, further preferably 20 hours or less.

In the present embodiment, the first enzyme-treated soy milk is obtained by hydrolyzing soy milk with a peptide bond hydrolase. The enzyme-treated soymilk can be used without particular limitation as long as it is hydrolyzed by a peptide bond hydrolase.

The peptide bond hydrolase is an enzyme that hydrolyzes a peptide bond (-C(=O)-NH-). Peptide bond hydrolases include peptidases that hydrolyze peptides and proteases that hydrolyze proteins. Here, the term “peptide” refers to a polymer in which amino acids having less than 100 residues are linked by a peptide bond. The term "protein" means a polymer in which 100 or more amino acids are linked by peptide bonds.

As the peptide bond hydrolase, for example, at least one enzyme selected from the group consisting of peptidases and proteases can be used.

Peptidases and proteases are exo-type peptidases and proteases that have the activity of cleaving 1-2 amino acid residues from the end of the peptide or protein sequence, and endo-type peptidases and proteases that have the activity of cleaving the inside of the peptide or protein sequence. It can be classified into peptidases and proteases.

The peptide bond hydrolase preferably contains exo-type peptidase activity or exo-type protease activity. By using the enzyme-treated soymilk treated with such a peptide bond hydrolase, the soymilk odor in the resulting beverage containing fermented soymilk can be reduced and the flavor can be further improved. Moreover, as the peptide bond hydrolase, those having higher exo-type activity than endo-type activity are more preferable, and those not containing endo-type activity are more preferable.

Commercially available products can also be used as the peptidase and the protease. For example, Proteax (manufactured by Amano Enzyme Co., a mixture of endo type and exo type, with strong exo type activity), Sumiteam ACP-G (manufactured by Shin Nippon Chemical Industry Co., Ltd., exo type only), Protease M "Amano" SD (manufactured by Amano Enzyme Co., a mixed product of endo type and exo type, having strong exo type activity), Sumiteam FLAP (manufactured by Shin Nippon Chemical Industry Co., Ltd., exo type only) and the like can be mentioned.

The amount of the peptide bond hydrolase added can be appropriately set depending on the type of the peptide bond hydrolase used. For example, when Proteax is used, the amount of addition can be 0.01 U to 0.7 U per 1 g of soy milk, and when Sumiteam ACP-G is used, 0.01 U to 1 U per 1 g of soy milk. The amount added may be 0.5 U.

The treatment time of soymilk with the peptide bond hydrolase, the treatment temperature and the like may be appropriately determined depending on the type and the addition amount of the peptide bond hydrolase to be used, and for example, at 40 to 50°C for 1 to 3 hours. be able to.

After the enzyme treatment, the peptide bond hydrolase may be inactivated if necessary. The method for deactivating the enzyme can be appropriately selected according to the type of peptide bond hydrolase used. For example, a method of deactivating by adjusting pH, a method of deactivating by heating, a method of deactivating by adding an organic solvent (eg, ethanol), a method of deactivating by adjusting a salt concentration and the like can be mentioned. .. Among these, the method of heating and deactivating is preferable because the operation is easy.

The heating temperature, heating time, and the like in the method of heating and inactivating can be appropriately set depending on the type of peptide bond hydrolase used. For example, the conditions may be 60° C. to 120° C. and 1 second to 120 minutes. The heating can be performed not only for deactivating the enzyme but also for sterilization. When it also serves as sterilization, the sterilization condition may be appropriately set depending on the distribution form. For example, the temperature may be 130° C. for 3 seconds.

As the enzyme-treated soymilk, it is sufficient that the activity of the peptide bond hydrolase is sufficiently reduced, and the enzyme does not necessarily have to be completely deactivated. From the viewpoint of further reducing the unpleasant flavor of the resulting fermented soymilk-containing beverage, the enzyme-treated soymilk in which the residual rate of the peptide bond hydrolase (the ratio of the activity after the inactivation treatment to the added activity) is 10% or less. The use of enzyme-treated soybean milk of 5% or less is more preferable, the use of enzyme-treated soybean milk of 2.5% or less is more preferable, and the use of enzyme-treated soybean milk of 0% (complete inactivation) is preferable. Particularly preferred.

The amount of free amino acids contained in the enzyme-treated soymilk is preferably 6000 mass ppm or less, more preferably 5800 mass ppm or less, and further preferably 5500 mass ppm or less, based on the total amount of the enzyme-treated soymilk. .. The lower limit of the amount of free amino acid is not particularly limited, but it is usually 1000 mass ppm or more. By setting the amount of free amino acids contained in the enzyme-treated soymilk within the above range, the sourness and the like derived from the fermented soymilk can be reduced or eliminated in the obtained beverage containing fermented soymilk.

In the present embodiment, the content of the fermented soymilk is not particularly limited, but is preferably 1 to 50% by mass, more preferably 5 to 40% by mass based on the total amount of the fermented soymilk-containing beverage. It is preferably 10 to 30% by mass, and further preferably. By setting the content of the fermented soymilk within the above range, it is possible to achieve a higher degree of both suppression of the unpleasant flavor derived from the fermented soymilk and stability over time. Further, by setting the content of the fermented soymilk within the above range, the flavor of soybean and the original richness of the fermented soymilk are maintained in the obtained beverage containing fermented soymilk, and the palatability can be further improved. Further, if the content of fermented soy milk is less than 1%, it becomes difficult to efficiently exert health functions such as antiallergic action.

In the present embodiment, the content of the first enzyme-treated soymilk is not particularly limited, but it is preferable that the first enzyme-treated soymilk is 4 parts by mass or less with respect to 1 part by mass of the fermented soymilk. Moreover, the content of the enzyme-treated soymilk is more preferably 1 to 4 parts by mass, further preferably 1 to 3 parts by mass, and 2 to 3 parts by mass with respect to 1 part by mass of the fermented soymilk. Is particularly preferable. By adjusting the content of the fermented soymilk and the enzyme-treated soymilk in this way, while maintaining the original flavor of the fermented soymilk, it is possible to achieve both higher degree of suppression of the unpleasant flavor derived from the fermented soymilk and stability over time. ..

The second enzyme-treated soymilk can be prepared in the same manner as the first enzyme-treated soymilk. In addition, in the present embodiment, the first enzyme-treated soymilk and the second enzyme-treated soymilk may be the same or different.

The fermented soymilk-containing beverage according to the present embodiment contains fermented soymilk obtained by fermenting a soymilk raw material with lactic acid bacteria, and first enzyme-treated soymilk obtained by hydrolyzing soymilk with a peptide bond-hydrolyzing enzyme. The unpleasant flavor (for example, sourness) of itself is suppressed, and it is also excellent in temporal stability suitable for storage. In addition, the flavor of soybeans and the richness of the fermented soymilk itself are maintained, which makes them highly palatable. In conventional soymilk products, especially soymilk beverages, the flavor of the beverage is adjusted or improved by mixing unadjusted soymilk and the like. It has been considered that, even for a beverage containing fermented soy milk, the effect of reducing unpleasant flavor derived from fermented soy milk can be expected to some extent by mixing unadjusted soy milk. However, when the present inventors tried to mix the fermented soymilk fermented soymilk with lactic acid bacteria and unadjusted soymilk, the solids agglomerated, and the water separation (phase separation) with time even under static storage. It has been revealed that the occurrence of the occurrence of such a substance deteriorates the dispersibility of the solid content and causes the stability of the beverage to decrease. Such agglomeration of solids and generation of water separation are not preferable from the viewpoint of long-term storage, and are not preferable even considering storage or distribution as a packaged beverage. In the present embodiment, the reason why the above effects are obtained is not clear, but by mixing the fermented soymilk and the enzyme-treated soymilk, both the suppression of the unpleasant flavor derived from the fermented soymilk and the stability over time are achieved. obtain.

The fermented soymilk-containing beverage according to the present embodiment is also suitable as a packaged beverage. As described above, the fermented soymilk-containing beverage according to the present embodiment, while the unpleasant flavor derived from the fermented soymilk (for example, sourness) is sufficiently suppressed, maintains the flavor of soybeans and the richness of the fermented soymilk itself. It has a high degree of preference. Furthermore, it has excellent stability over time and is suitable for use as a packaged beverage. As the container in the present embodiment, a molded container made of a resin containing polyethylene terephthalate as a main component like a general beverage (so-called PET bottle etc.), a metal can, a paper container combined with a metal foil or a plastic film, A bottle or the like can be used.

The fermented soymilk-containing beverage according to the present embodiment may contain other components as long as the effects of the present invention are not impaired. Other components include thickening stabilizers, pH adjusters, antioxidants, fragrances, various ester agents, inorganic acids, inorganic acid salts, inorganic salts, pigments, preservatives, seasonings, sugars, sweeteners, sourness. Foods, fruit juice extracts, vegetable juice extracts, dairy products, dietary fiber and the like.

Next, a method for suppressing sourness and maintaining stability over time of the beverage containing fermented soymilk according to the present embodiment will be described.

Sour taste suppression of the fermented soymilk-containing beverage according to the present embodiment, and a method for maintaining stability over time, the fermented soymilk-containing beverage contains fermented soymilk fermented soymilk raw material by lactic acid bacteria, by the peptide bond hydrolase in the fermented soymilk. Incorporating a first enzyme-treated soymilk obtained by hydrolyzing soymilk. As the fermented soymilk, the first enzyme-treated soymilk, and other components, the above-mentioned ones can be used. By such a method, sourness, which is one of the unpleasant flavors derived from fermented soymilk, can be suppressed, and stability over time can be maintained.

In the present embodiment, the blending amount of the first enzyme-treated soymilk is not particularly limited, but the first enzyme-treated soymilk is blended so as to be 4 parts by mass or less with respect to 1 part by mass of fermented soymilk. It is preferable. Further, the first enzyme-treated soymilk is more preferably blended in an amount of 1 to 4 parts by mass, and further preferably 1 to 3 parts by mass, relative to 1 part by mass of the fermented soymilk. , 2 to 3 parts by mass is particularly preferable. By adjusting the blending amounts of the fermented soy milk and the enzyme-treated soy milk in this way, it is possible to achieve a higher degree of suppression of the sourness derived from the fermented soy milk and to maintain the stability over time. The blending amount of the above-mentioned fermented soymilk and enzyme-treated soymilk can also be regarded as the content of the fermented soymilk and enzyme-treated soymilk in the obtained beverage containing fermented soymilk.

The fermented soymilk-containing beverage obtained through the method according to the present embodiment has suppressed sourness, which is one of the unpleasant flavors derived from fermented soymilk, and since the stability over time is also maintained, it can be stored for a long time. It is also suitable for packaged beverages.

Next, a method for enhancing the temporal stability of the fermented soymilk-containing beverage according to this embodiment will be described.

The method for enhancing the temporal stability of the fermented soymilk-containing beverage according to the present embodiment,
A method for enhancing temporal stability of a fermented soymilk-containing beverage,
The above-mentioned fermented soymilk-containing beverage contains fermented soymilk obtained by fermenting the raw material soymilk with lactic acid bacteria,
The above-mentioned fermented soy milk is mixed with the first enzyme-treated soy milk obtained by hydrolyzing soy milk with a peptide bond hydrolase.
By such a method, the temporal stability of the beverage containing fermented soymilk can be enhanced.

As the fermented soymilk, the first enzyme-treated soymilk, and other components in the present embodiment, the above-mentioned ones can be used. For example,
The lactic acid bacterium may be Lactobacillus brevis SBC8803 (accession number: FERM BP-10632),
The soymilk raw material may be second enzyme-treated soymilk obtained by hydrolyzing soymilk with a peptide bond hydrolase.

In this embodiment, the blending amount of the first enzyme-treated soymilk is not particularly limited. For example,
You may mix|blend the said 1st enzyme-treated soymilk with 4 mass parts or less with respect to 1 mass part of said fermented soymilk.
Further, the first enzyme-treated soymilk is more preferably blended in an amount of 1 to 4 parts by mass, and further preferably 1 to 3 parts by mass, relative to 1 part by mass of the fermented soymilk. , 2 to 3 parts by mass is particularly preferable. By adjusting the blending amounts of the fermented soy milk and the enzyme-treated soy milk in this way, it is possible to achieve a higher degree of suppression of the sourness derived from the fermented soy milk and to further enhance the stability over time. The blending amount of the above-mentioned fermented soymilk and enzyme-treated soymilk can also be regarded as the content of the fermented soymilk and enzyme-treated soymilk in the obtained beverage containing fermented soymilk.

The fermented soymilk-containing beverage obtained by the method for enhancing the temporal stability of the fermented soymilk-containing beverage according to the present embodiment is excellent in temporal stability, and thus can be stored for a long period of time and is also suitable as a packaged beverage. That is, the beverage containing fermented soymilk may be a packaged beverage.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

(Production Examples 1 and 2)
(Preparation of fermented soy milk)
Protease was added to soy milk (tasty unadjusted soy milk, manufactured by Kikkoman Corporation), and enzyme treatment was performed at 45° C. for 2 hours. After heat treatment at 90° C. for 10 seconds to deactivate the enzyme, the fermentation temperature was cooled to 32° C. to obtain enzyme-treated soy milk. Lactic acid bacteria were added to the enzyme-treated soy milk at 3×10 ⁶ cfu/mL, and static culture was performed for 16 hours. After the fermentation was completed, sterilization was performed at 95° C. for 3 seconds, and the mixture was rapidly cooled to obtain fermented soymilk.

(Preparation of beverage containing fermented soymilk)
Using the fermented soybean milk and unadjusted soybean milk (delicious unadjusted soybean milk, manufactured by Kikkoman Corporation), 2 L of a preparation liquid was prepared according to the blending amount (mass %) shown in Table 1. The obtained beverages were designated as evaluation samples A and B, respectively.

The flavor and temporal stability of the evaluation samples A and B were evaluated by 10 randomly selected skilled panels. The evaluation sample B to which unadjusted soybean milk was added had a sourness suppressed and was highly palatable than the evaluation sample A. On the other hand, in the evaluation sample B, it was confirmed that deposits were seen on the wall surface of the sample preparation container and that the sample B tended to separate water with standing over time.

(Example 1)
(Preparation of enzyme-treated soy milk)
Proteax and Sumizyme ACP-G as peptide bond hydrolases were added to soy milk (tasty unadjusted soy milk, manufactured by Kikkoman Corporation), and enzyme treatment was performed at 45° C. for 2 hours. After heat treatment at 90° C. for 10 seconds to deactivate the enzyme, the mixture was cooled to room temperature to obtain enzyme-treated soy milk.

(Preparation of beverage containing fermented soymilk)
The enzyme-treated soybean milk was added to the fermented soybean milk obtained in Production Example 1 so as to have the blending amount (% by mass) shown in Table 2 to prepare a 2 L preparation liquid. The obtained beverage containing fermented soymilk was used as Sample 1 for evaluation.

(Examples 2 and 3 and Comparative Example 1)
Fermented soymilk-containing beverages were prepared in the same manner as in Example 1 except that the blending amounts (% by mass) shown in Table 2 were changed to be evaluation samples 2 and 3, respectively. As Comparative Example 1, the evaluation sample A obtained in Production Example 1 was used.

(Sensory test)
A sensory test on the palatability of the obtained evaluation sample was carried out by 10 randomly selected skilled panels. The sensory evaluation was carried out from the viewpoints of strength of sourness, sourness to be drawn down, soybean flavor, richness, persistence of richness, quality of sourness and comprehensive evaluation.

Regarding the strength of sourness, the sourness to be drawn down, the flavor of soybeans, the richness, and the persistence of the richness, the evaluation sample A containing no enzyme-treated soymilk was set at 50 points, and evaluation was performed on a 100-point scale. Further, regarding the quality of sourness and the comprehensive evaluation, 8-point evaluation of 0 to 7 points was performed with the evaluation sample A being 4 points. The evaluation results are shown in Table 3. The higher the score, the better the evaluation.

As shown in Table 3, the fermented soymilk-containing beverages of Examples 1 to 3 containing the enzyme-treated soymilk were confirmed to be higher in all evaluations than the beverage of Comparative Example 1. That is, it was confirmed that the fermented soymilk-containing beverages of Examples 1 to 3 were excellent in palatability because the sourness derived from the fermented soymilk was suppressed and the richness of the fermented soymilk itself was maintained.

Further, the fermented soymilk-containing beverages of Examples 1 to 3 had less deposits on the wall surface of the sample preparation container as compared with the beverage of Comparative Example 1, and showed no water separation with time even when standing still, and were stable. It was confirmed that it is also excellent in the property.

(Example 4)
12.5% by mass of fermented soymilk obtained in Production Example 1, 37.5% by mass of enzyme-treated soymilk obtained in Example 1, 0.40% by mass of thickening stabilizer, 0.31% by mass of pH adjuster, And each component was mixed so that it might become 49.29 mass% of water, and the fermented soymilk-containing drink was prepared. About the obtained fermented soymilk-containing beverage, ultra high temperature (Ultra High Temperature: UHT) sterilization was performed under conditions of 140° C. and 60 seconds, cooled to 30° C., filled in a PET bottle container under aseptic conditions, and a container A packed fermented soymilk-containing beverage was obtained.

(Comparative example 2)
12.5% by mass of the fermented soymilk obtained in Production Example 1, 0.28% by mass of a thickening stabilizer, 0.23% by mass of a pH adjuster, and 86.99% by mass of water were mixed with the respective components. , A beverage was prepared. The obtained beverage was subjected to UHT sterilization under the conditions of 140° C. for 60 seconds and filled in a PET bottle container under aseptic conditions to obtain a packaged beverage.

The same sensory test as in Example 1 was carried out on the packaged fermented soymilk-containing beverages of Example 4 and Comparative Example 2. As a result, Example 4 is less palatable than that of Comparative Example 2 in terms of palatability. It was confirmed that the height was maintained, there were few deposits on the wall surface of the sample preparation container, no water separation with time was observed even when standing, and it was also confirmed to be excellent in stability. Was done.

(Stability evaluation)
The stability of the beverage of Production Example 2 and the beverage containing fermented soymilk of Example 3 was evaluated. FIG. 1 is a diagram comparing the physical properties of the beverage of Production Example 2 and the fermented soymilk-containing beverage of Example 3 immediately after sample preparation. As is clear from the figure, the beverage of Production Example 2 using unadjusted soybean milk was found to have a large amount of deposits on the wall surface of the PET bottle container and was not suitable for container packing. On the other hand, the fermented soymilk-containing beverage of Example 3 was found to have little deposit on the wall surface of the PET bottle container and was also suitable as a packaged beverage.

Next, the stability of the beverage containing fermented soymilk of Example 4 was evaluated. The fermented soymilk-containing beverage of Example 4 had almost no deposits on the wall surface of the PET bottle container immediately after preparation. Further, even after standing at 25° C. for 2 months, the fermented soymilk-containing beverage of Example 4 showed almost no water separation, and it was revealed that the stability with time was good.

Claims (3)

A method for producing a fermented soymilk-containing beverage having good stability over time,
The fermented soymilk-containing beverage contains fermented soymilk obtained by fermenting soymilk raw material with lactic acid bacteria and first enzyme-treated soymilk obtained by hydrolyzing soymilk with a peptide bond-hydrolyzing enzyme,
A production method comprising blending the fermented soy milk and the first enzyme-treated soy milk so that the first enzyme-treated soy milk is 4 parts by mass or less with respect to 1 part by mass of the fermented soy milk. The production method according to claim 1, wherein the lactic acid bacterium is Lactobacillus brevis SBC8803 (accession number: FERM BP-10632). The method according to claim 1, wherein the soymilk raw material is second enzyme-treated soymilk obtained by hydrolyzing soymilk with a peptide bond hydrolase.