JP7199912B2 - Soybean lactobacillus fermented food - Google Patents

Description

The present invention relates to a soybean lactic acid fermented food.

A variety of fermented foods are on the market due to the growing health consciousness. In recent years, yogurt-type soybean lactic acid bacteria-fermented foods obtained by fermenting soymilk with lactic acid bacteria have also been recognized (for example, Patent Document 1).

WO2014/163123

Since lactic acid fermented soybean food is not fermented milk made from milk, it is handled in the category of lactic acid fermented soybean food (namagashi). Conventional soybean lactic acid fermented foods are eaten by scooping with a spoon or the like, like dairy products.

Hitherto, yogurt-flavored soymilk beverages in which lactic acid bacteria and yogurt flavor are blended with soymilk, and soymilk beverages in which soymilk is blended with a fermented product obtained by fermenting soymilk with lactic acid bacteria have been sold. However, since they are all classified as soft drinks, they require a sterilization process to ensure that they can be distributed at room temperature. .

On the other hand, although live lactic acid bacteria can be ingested in lactic acid bacteria fermented soybean food, conventional lactic acid bacteria fermented soybean food cannot be easily eaten with a straw. Soybean lactic acid bacteria fermented food that can be easily eaten has not been known so far.

In view of the background described above, it is an object of the present invention to provide a soybean lactic acid bacteria-fermented food that allows lactic acid bacteria to be ingested alive, can be eaten with a spoon, and can be easily eaten with a straw. Even in yoghurt of fermented milk made from milk, it has never been possible to eat with a spoon and also with a straw.

The present inventors have studied various types and blending amounts of polysaccharide thickeners used as raw materials for fermented soybean lactic acid bacteria (fresh sweets). It was found that a soybean lactic acid bacteria-fermented food that can be eaten with a straw, can be eaten with a straw, and has a sufficient texture can be obtained. The present invention is based on this finding.

The present invention contains soymilk and gellan gum as fermentation raw materials, and the amount of gellan gum is 0.05 to 0.35 w/w% (0.5 to 3.5 g/1 kg) based on the total amount of fermentation raw materials. , related to soybean lactic acid bacteria fermented food.

Since the soybean lactic acid bacteria-fermented food according to the present invention contains live lactic acid bacteria, the live lactic acid bacteria can be ingested by eating the food. In addition, since the soybean lactic acid bacterium-fermented food according to the present invention contains gellan gum in a specific amount, it can be eaten with a spoon and easily with a straw.

As used herein, the term "soybean lactic acid bacteria fermented food" means a product obtained by fermenting a soybean raw material (e.g., soymilk) with lactic acid bacteria, a product obtained by processing the fermented product, or a food made from these ingredients. The lactic acid bacterium fermented soybean food may be classified under the Food Sanitation Act as lactic acid bacterium fermented soybean food (namagashi) or a category corresponding thereto.

The gellan gum content is preferably 0.08 to 0.25 w/w%, more preferably 0.1 to 0.2 w/w%, based on the total amount of fermentation raw materials.

In the soybean lactic acid bacteria fermented food according to the present invention, the fermentation raw material further contains guar gum, and the amount of guar gum is 0.01 to 0.05 w / w% (0.1 to 0.5 g /1 kg), more preferably 0.02 to 0.04 w/w%. Thereby, the texture of the lactic acid bacteria fermented soybean food becomes better.

According to the present invention, it is possible to provide a soybean lactic acid bacteria-fermented food that allows the lactic acid bacteria to be ingested alive, can be eaten with a spoon, and can be easily eaten with a straw.

It is a schematic diagram which shows the outline of the apparatus used for the measurement of attraction|suction force.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[Soybean lactic acid bacteria fermented food]
The soybean lactic acid bacteria fermented food according to the present embodiment contains soymilk and gellan gum as fermented raw materials, and the amount of gellan gum is 0.05 to 0.35 w/w% based on the total amount of fermented raw materials.

As used herein, "soymilk" means a milky drink obtained by eluting proteins and other components from soybeans with hot water or the like and removing fiber. "Soy milk" preferably has a soybean solid content of 2% by mass or more, preferably 4% by mass or more, and more preferably 8% by mass or more. "Soymilk" includes, for example, soymilk beverages containing fruit juice, prepared soymilk, raw soymilk, unadjusted soymilk, and the like.

Gellan gum can be used without any particular limitation as long as it is acceptable as a food additive. A commercially available gellan gum may be used.

The gellan gum content is preferably 0.08 to 0.25 w/w%, more preferably 0.1 to 0.2 w/w%, based on the total amount of fermentation raw materials.

In one embodiment, the lactic acid soybean fermented food may use only gellan gum as the polysaccharide thickener used in the fermentation raw material. In this case, the soybean lactic acid bacteria-fermented food can be eaten with a spoon, is moderately easily sucked when eaten with a straw, and has a rich texture.

In another embodiment, the soybean lactic acid bacteria-fermented food may further contain guar gum in addition to soymilk and gellan gum as fermentation raw materials.

Guar gum can be used without any particular limitation as long as it is acceptable as a food additive. A commercially available guar gum may be used.

The content of guar gum is preferably 0.01 to 0.05 w/w%, more preferably 0.02 to 0.04 w/w%, based on the total amount of fermentation raw materials.

In one embodiment, the lactic acid soybean fermented food may use only gellan gum and guar gum as polysaccharide thickeners used in the fermentation raw material. In this case, the blending amounts of gellan gum and guar gum are preferably 0.1-0.2 w/w% and 0.02-0.04 w/w%, respectively. As a result, the soybean lactic acid bacteria-fermented food can be eaten with a spoon, is moderately easily sucked when eaten with a straw, and has a rich texture.

The lactic acid bacteria-fermented soybean food according to the present embodiment may contain polysaccharide thickeners other than gellan gum and guar gum as fermentation raw materials, as long as the effects of the present invention are not impaired. Polysaccharide thickeners include, for example, gelatin, xanthan gum, welan gum, locust bean gum and pectin. On the other hand, from the viewpoint of improving the texture of the lactic acid bacteria fermented soybean food according to the present embodiment, the lactic acid bacteria fermented soybean food according to the present embodiment contains polysaccharide thickeners other than gellan gum and guar gum as fermentation raw materials. It is preferable not to contain.

The fermentation raw material may contain raw materials other than the raw materials described above. Other raw materials are not particularly limited as long as they are acceptable as food raw materials and food additives. Specific examples of other raw materials include water, sugar (sucrose, maltose, fructose, glucose, stachyose, raffinose, etc.), protein (e.g., soybean protein, pea protein), fruit juice (e.g., lemon juice), Fruit pulp, jams, dairy products (e.g. milk, milk fat, powdered milk, condensed milk), pH adjusters (e.g. hydrochloric acid, sodium hydroxide), acidulants (e.g. citric acid, ascorbic acid, malic acid), sweeteners (e.g. trehalose, aspartame, sucralose, acesulfame potassium), dietary fiber (e.g. inulin, soybean dietary fiber), stabilizers (e.g. alginates, glycerin fatty acid esters, modified starch), flavors (e.g. yogurt flavor, milk flavor) , fruit flavor) and the like.

The amount of soymilk contained in the fermented raw material may be, for example, 40-85 w/w% (400-850 g/1 kg) based on the total amount of the fermented raw material.

The lactic acid bacteria-fermented soybean food according to the present embodiment may have a suction force of 4.0 N or more and 8.0 N or less. When the suction force is within the predetermined range, it can be eaten with a spoon, and can be easily eaten with a straw (for example, a two-tiered straw of φ7.3).

As used herein, the term "attractive force" means a value measured by the method described in the section [Measurement of Attractive Force] in Examples below.

The suction force of the lactic acid soybean fermented food according to the present embodiment may be 4.5 N or more, 5.0 N or more, or 5.5 N or more. Further, the suction force of the fermented soybean lactic acid bacteria food according to the present embodiment may be 7.5 N or less, 7.0 N or less, or 6.5 N or less.

The soybean lactic acid bacteria fermented food according to the present embodiment may have a viscosity of 1100 mPa·s or more and 4500 mPa·s or less.

As used herein, the term "viscosity" means a value measured by the method described in the [Measurement of Viscosity] column in Examples below.

The viscosity of the fermented soybean lactic acid bacteria food according to the present embodiment may be 1300 mPa·s or more, 1400 mPa·s or more, or 1500 mPa·s or more. In addition, the viscosity of the fermented soybean lactic acid bacteria food according to the present embodiment may be 4000 mPa s or less, 3500 mPa s or less, 3000 mPa s or less, or 2800 mPa s or less. .

The lactic acid bacteria-fermented soybean food according to the present embodiment may be provided in a container. Any container can be used as long as it can be sealed, and for example, a glass container, a plastic container, a paper container, a pouch container, and the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied.

[Method for producing soybean lactic acid bacteria fermented food]
The soybean lactic acid bacteria fermented food according to the present embodiment is obtained by, for example, a step of fermenting a fermented raw material containing soymilk and gellan gum with lactic acid bacteria to obtain a lactic acid fermented product (hereinafter also referred to as a “fermentation step”), and a fermentation step. It can be produced by a production method comprising at least a step of sol-forming the obtained fermented product of lactic acid bacteria (hereinafter also referred to as a “sol-forming step”). The production method according to the present embodiment includes a step of preparing a fermentation raw material containing soymilk and gellan gum (hereinafter also referred to as a “preparation step”), a step of adding an additive to the solated fermented product of lactic acid bacteria (hereinafter referred to as an “addition At least one step selected from a step of filling a container with a solated fermented product of lactic acid bacteria or an additive added thereto (hereinafter also referred to as a “filling step”). It may be further provided.

(Preparation process)
The preparation step is a step of preparing fermentation raw materials containing soymilk and gellan gum. The preparation step includes at least a step (mixing step) of mixing soymilk, gellan gum, and optionally other raw materials to obtain a raw material mixture. The preparation process further comprises a step of homogenizing the raw material mixture (first homogenization step) and a step of sterilizing the raw material mixture or the homogenized raw material mixture (sterilization step).

Other raw materials to be added to the raw material mixture are not particularly limited as long as they are acceptable as food raw materials and food additives. Specific examples of other raw materials include water, sugar (sucrose, maltose, fructose, glucose, stachyose, raffinose, etc.), fruit juice (e.g., lemon juice), pH adjusters (e.g., hydrochloric acid, sodium hydroxide), Acidulants (e.g. citric acid, ascorbic acid, malic acid), sweeteners (e.g. trehalose, aspartame, sucralose, acesulfame potassium), dietary fiber (e.g. soybean dietary fiber), stabilizers (e.g. alginic acids, glycerin fatty acid ester), flavors (eg, yogurt flavor), polysaccharide thickeners other than gellan gum (eg, guar gum, gelatin, xanthan gum, welan gum, locust bean gum, pectin), and the like.

The amount of soymilk contained in the raw material mixture may be, for example, 40 to 85 w/w% based on the total amount of the raw material mixture. In addition, the amount of gellan gum contained in the raw material mixture may be, for example, 0.05 to 0.35 w/w%, preferably 0.08 to 0.25 w/w%, based on the total amount of the raw material mixture. It is preferably 0.1 to 0.2 w/w%, more preferably.

The first homogenization step may be performed as required. Homogenization of the raw material mixture obtained in the mixing step can be performed using, for example, a commercially available homogenizer.

The sterilization step can be carried out by heating the raw material mixture or the homogenized raw material mixture to, for example, 80 to 150° C. for sterilization.

The fermentation raw material obtained in the preparation step is preferably cooled to a temperature suitable for fermentation by lactic acid bacteria (eg, 40 to 45° C.) before adding lactic acid bacteria.

(Fermentation process)
Examples of lactic acid bacteria used in the fermentation process include lactic acid bacteria belonging to the genus Lactobacillus such as Lactobacillus bulgaricus and Lactobacillus acidophilus, and Streptococcus such as Streptococcus thermophilus. lactic acid bacteria belonging to the genus Lactococcus, such as Lactococcus lactis, and lactic acid bacteria belonging to the genus Bifidobacterium, such as Bifidobacterium animalis. One kind of lactic acid bacteria may be used alone, or two or more kinds may be used in combination.

The temperature (temperature of the fermented liquid) at which the fermentation step is performed may be appropriately set according to the type of lactic acid bacteria to be used. The temperature of the fermented liquid may be, but is not limited to, 40 to 45°C, for example.

In the fermentation step, fermentation is preferably performed until the pH of the fermentation liquid reaches 4.5 to 4.8, more preferably until the pH of the fermentation liquid reaches 4.6 to 4.7. The time required for the pH of the fermentation liquid to reach this range (the time for performing the fermentation process) varies depending on the composition of the fermentation raw material used, the type of lactic acid bacteria, etc., and cannot be generally defined. ~6 hours.

(Solization step)
In the sol-forming step, the fermented product of lactic acid bacteria obtained in the fermentation step is sol-formed by, for example, stirring, homogenization, or the like. From the viewpoint of uniformity of the processed product, it is preferable to perform a homogenization process in the sol-forming step. The lactic acid bacteria fermented product obtained in the fermentation process is usually solidified. By carrying out the sol-forming step, the solidified fermented lactic acid product can be broken and sol-formed. By carrying out the sol-forming step, a so-called soft type or drink type (liquid) lactic acid bacteria fermented soybean food is obtained. It is known to add water to the fermented product in the solification process to reduce the viscosity, but in the present invention, it is possible to obtain a soybean lactic acid bacteria fermented food that can be eaten with a spoon and easily with a straw. From the point of view, it is desirable not to add water to the fermented product of lactic acid bacteria in the sol-forming step.

The solification of the lactic acid fermented product obtained in the fermentation process is performed by, for example, cooling the lactic acid fermented product by passing it through a cooling plate (for example, a set temperature of 15 ° C.), and then homogenizing the lactic acid fermented product using a device such as a homogenizer. It can be done by The force applied during homogenization may be, for example, 0 to 5 MPa, preferably 0.5 to 3 MPa, more preferably 1 to 2 MPa. When the force applied during homogenization is 5 MPa or less, the viscosity does not become too low, and it becomes easy to adjust the viscosity to an appropriate level. The temperature during homogenization may be, for example, 5 to 40°C, preferably 10 to 20°C, more preferably 12 to 18°C. When the temperature during homogenization is 40° C. or less, the viscosity does not become too high, and it becomes easy to adjust the viscosity to an appropriate level.

(Addition process)
The adding step may be performed as necessary. The adding step may further include a step of adding an additive to the solated fermented product of lactic acid bacteria (adding step), and then homogenizing after adding the additive (second homogenizing step). .

Additives are not particularly limited as long as they are acceptable as food raw materials and food additives. Specific examples of additives include fruit sauces, pulp (cut and paste), jams, grains (granola, nuts), chocolates and the like.

A second homogenization step may be performed as needed. Homogenization can be performed using, for example, a commercially available homogenizer.

(Filling process)
The filling step may be performed as necessary. The filling step is a step of filling a container with the solated fermented product of lactic acid bacteria or a product obtained by adding additives thereto. Containers include those described above.

In the production method according to this embodiment, it is desirable not to perform sterilization after the fermentation process. As a result, the obtained soybean lactic acid bacteria fermented food (namagashi) is rich in live lactic acid bacteria.

The present invention will be specifically described below based on examples and the like. However, the present invention is not limited to these.

[Production of soybean lactic acid bacteria fermented food]
Each raw material was blended in the blending amount shown in Table 1, and homogenized under conditions of 60 ° C. and 10 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.), and then sterilized (at 85 ° C. 30 seconds) to prepare a fermentation raw material. 0.1 w/w% of 0.02 unit/Kg preparation as a lactic acid bacteria starter was added to the prepared fermentation raw material, and fermentation was terminated when the pH of the fermentation broth reached 4.6 to 4.7 at 43°C. In this case the fermentation time was 4 hours. Using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.), the obtained lactic acid bacteria fermented product was subjected to solation treatment under conditions of 43 ° C. and 5 MPa, and then cooled to 10 ° C. or less to prepare a soybean lactic acid bacteria fermented food ( Soymilk lactic acid bacteria fermented food) was obtained.

The raw materials used are as follows.
Lactobacillus Starter: Starter containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis (using 0.02 unit/Kg formulation)
Unadjusted soymilk: Made by Fuji Oil Co., Ltd. Soft brown sugar: Made by Itochu Sugar Co., Ltd. Gellan gum: Made by San-Eigen FFI Co., Ltd. Guar gum: Made by San-Eigen FFI Co., Ltd. Gelatin formulation: Taiyo Kagaku Co., Ltd. Made by xanthan gum: manufactured by San-Eigen FFI Co., Ltd. Welan gum: manufactured by San-Eigen FFI Co., Ltd.

[Measurement of suction force]
FIG. 1 is a schematic diagram showing an outline of the test system used for measuring the suction force. A method of measuring the suction force will be described with reference to FIG.

First, the syringe 70 (capacity 10 mL, manufactured by Terumo Corporation, SS-10SZ) is sandwiched between the inclined plates of the creep meter 40 (manufactured by Yamaden Co., Ltd., RE2-3305C, load cell: LC2-3305B-200N), Fixed on a creep meter. Next, the upper surface of the plunger 60 of the syringe 70 was adhered and fixed to the jig 50 (XZ4) of the creep meter. A silicone tube 30 (25 cm) was connected to the mouth of the syringe 70 , and a straw 20 (a two-stage straw of φ7.3 extended) was connected to the other end of the silicone tube 30 . The joint between the straw 20 and the silicone tube 30 was sealed with tape and parafilm so as to prevent air leakage.

The measurement was performed by selecting a tensile test as the measurement condition of the creep meter 40 . First, by inserting the other end of the straw 20 to the bottom of the container containing the sample 10 (200 mL of lactic acid bacteria fermented soybean food) and pulling up the plunger 60 with the creep meter 40, the sample 10 is sucked up through the straw 20. Load variation was measured. The plunger 60 was pulled up at a speed of 5 mm/second for 9 seconds (1 mL/1 second suction, 9 mL suction in 9 seconds). After that, it was held at that position for 9 seconds, and the load fluctuation was measured for a total of 18 seconds. The maximum value of the load measurement after 1 second from the start of suction was defined as the suction force. The temperature during the measurement was about 10°C.

[Measurement of viscosity]
The viscosity of the sample was measured using a B-type viscometer (BII-type viscometer BLII manufactured by Toki Sangyo Co., Ltd.). Rotor no. 3 was used, and the rotation speed was 12 rpm, and the viscosity was measured after 30 seconds. The temperature during the measurement was about 10°C.

〔sensory evaluation〕
Six selected panelists sucked the sample (lactic acid bacteria fermented soybean food) with a straw (a two-tiered straw with a diameter of 7.3 and extended), and evaluated "ease of sucking" and "texture". "Ease of sucking" and "texture" were comprehensively evaluated according to the following evaluation criteria.
"ease of absorption"
・Easy to suck: To the extent that you can drink without straining. About the same level as eating drink-type yogurt ・Slightly weak: The texture is felt more than when eating drink-type yogurt ・Appropriate: About the same as eating hard-type yogurt after stirring well ・Slightly strong: Hard About the same level as eating type yogurt after lightly stirring ・Strong: About the same level as eating hard type yogurt as it is

Table 1 shows the measurement results of the suction force and the viscosity, and the results of the sensory evaluation.

The fermented soybean lactic acid bacteria foods of Examples 1 to 6, in which the amount of gellan gum was 0.05 to 0.35 w/w%, could be eaten with a spoon and with a straw. In addition, the soybean lactic acid bacteria fermented food of Example 2 in which only gellan gum was blended at 0.1 w / w%, and gellan gum and guar gum were blended. The soybean lactic acid bacteria fermented foods of Examples 3 and 4, which were ~0.04 w/w%, can be eaten with a spoon, and when eaten with a straw, are moderately easy to absorb and have a rich texture. Met.

DESCRIPTION OF SYMBOLS 10... Sample, 20... Straw, 30... Silicone tube, 40... Creep meter, 50... Jig, 60... Plunger, 70... Syringe, A... Plunger raising direction.

Claims (5)

Contains soy milk and gellan gum as fermentation raw materials,
The amount of the gellan gum is 0.05 to 0.35 w/w% based on the total amount of the fermentation raw material ,
A method for producing a lactic acid bacteria-fermented soybean food, comprising at least a step of fermenting the fermentation raw material with lactic acid bacteria to obtain a lactic acid fermented product, and a step of forming a sol from the obtained lactic acid fermented product . The method for producing a soybean lactic acid fermented food according to claim 1, wherein the amount of gellan gum is 0.08 to 0.25 w/w% based on the total amount of the fermentation raw material. The method for producing a soybean lactic acid fermented food according to claim 1 or 2, wherein the amount of gellan gum is 0.1 to 0.2 w/w% based on the total amount of the fermentation raw material. The fermentation raw material further contains guar gum,
The method for producing a soybean lactic acid fermented food according to any one of claims 1 to 3, wherein the amount of guar gum is 0.01 to 0.05 w/w% based on the total amount of the fermentation raw material. The method for producing a soybean lactic acid bacteria-fermented food according to claim 4, wherein the amount of the guar gum is 0.02 to 0.04 w/w% based on the total amount of the fermentation raw material.

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