JP7284568B2 - Method for producing soymilk amazake and soymilk amazake - Google Patents

Description

The present invention relates to a method for producing soymilk amazake and a soymilk amazake.

Soymilk is sometimes used as a raw material for various foods or food materials. Foods using soymilk as a raw material (soymilk food) include, for example, tofu and yuba produced using koji mold and soymilk as raw materials, and soymilk amazake produced using soymilk as a raw material. Various developments have so far been made on soymilk foods. For example, Patent Literature 1 discloses a method for producing a soymilk food, which comprises adding koji to soymilk and hydrolyzing the components of the soymilk with an enzyme derived from the koji.

JP-A-2006-94708

Soy milk amazake can be obtained by fermenting soy milk with koji mold. However, with conventional methods, it is difficult to produce soymilk amazake rich in highly absorbable free amino acids while having moderate sweetness.

An object of the present invention is to provide a method for producing soymilk amazake, which has moderate sweetness and is rich in amino acids.

The present invention comprises a primary fermentation step of mixing soymilk and koji and fermenting the soymilk with koji mold at a first temperature, and fermenting the soymilk after the primary fermentation step with koji mold at a second temperature different from the first temperature. It relates to a method for producing soymilk amazake, comprising a secondary fermentation step of allowing Since the production method of the present invention has the above configuration, it is possible to produce a soymilk amazake rich in amino acids while having moderate sweetness.

Preferably, the second temperature is higher than the first temperature. In this case, it becomes possible to produce soymilk amazake, which is richer in amino acids.

The second temperature may be 60-70°C. In this case, it becomes possible to produce soymilk amazake, which is richer in amino acids.

The present invention relates to soy milk amazake containing protein-constituting amino acids, wherein the total content of protein-constituting amino acids is 14000 mg/L or more based on the total amount of soy milk amazake.

The content of glucose in soy milk amazake may be 160 g or more per 1 kg of soy milk amazake.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing soymilk amazake, which has moderate sweetness and is rich in amino acids.

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.

[Method for producing soymilk amazake]
The method for producing soymilk amazake according to the present embodiment comprises a primary fermentation step of mixing soymilk and koji, fermenting the soymilk with koji mold at a first temperature, and fermenting the soymilk after the primary fermentation step at a temperature different from the first temperature. and a secondary fermentation step of fermenting with Aspergillus oryzae at a second temperature.

As used herein, "soymilk amazake" means fermented soymilk obtained by fermenting soymilk with Aspergillus oryzae (soybean milk fermented with Aspergillus oryzae). "Soymilk" means a milky beverage obtained by eluting proteins and other components from soybeans (such as pulverized soybeans) with hot water or the like. The soymilk may or may not have been defibered. "Soymilk" preferably has a soybean solid content of 8% by mass or more. "Soymilk" includes, for example, raw soymilk, unadjusted soymilk, and the like.

[Primary fermentation process]
The primary fermentation step is a step of mixing soymilk and koji and fermenting the soymilk with koji mold at a first temperature. In the primary fermentation step, koji is added to soymilk, and the soymilk is fermented at a first temperature by the koji mold contained in the koji. The primary fermentation step may be performed by adding soymilk to the koji.

Koji refers to grains such as rice, barley, and beans grown with koji mold. Examples of koji include rice koji, barley koji, soybean koji, and the like. One or more types of koji may be used in the primary fermentation step. The koji used in the primary fermentation step is preferably rice koji. Commercially available koji can be used. As the koji, it is preferable to use commercially available koji for amazake.

The first temperature may be, for example, 30 to 80° C., preferably 40 to 70° C. or 40 to 60° C. from the viewpoint of more abundant amino acids while maintaining moderate sweetness. From the same point of view, and from the point of view that the umami is stronger and the pungent taste, the pungent taste, the bean odor and the grain odor are more suppressed, the temperature is more preferably 45 to 55°C.

The first fermentation time in the primary fermentation step can be appropriately set according to the type of soymilk, the type of koji, and the like. The first fermentation time may be, for example, 1.0 hours or longer, 3.0 hours or longer, 5.0 hours or longer, or 7.0 hours or longer. It may be 8.0 hours or more, and from the viewpoint of having a moderate sweetness, more abundant amino acids and a stronger umami, it is preferably 8.0 hours or more and 8.5 hours. hours or more, 9.0 hours or more, or 9.5 hours or more. The first fermentation time may be 20.0 hours or less, may be 15.0 hours or less, may be 12.0 hours or less, may be 11.0 hours or less, and may be 10.0 hours or less. It can be less than an hour.

The amount of koji used (added amount) in the primary fermentation process may be 0.10 to 1.00 g, 0.20 to 0.60 g, or 0.30 to 0.40 g per 1 g of soymilk. It can be.

[Secondary fermentation process]
The secondary fermentation step is a step of fermenting the soymilk after the primary fermentation step with Aspergillus oryzae at a second temperature different from the first temperature. The secondary fermentation process can be carried out by raising or lowering the temperature of the mixture obtained after the primary fermentation process.

The second temperature may be a temperature different from the first temperature, for example, 30 to 80 ° C., from the viewpoint that amino acids are contained more abundantly while having moderate sweetness. Therefore, the temperature is preferably 40 to 70°C, more preferably 50 to 70°C, and even more preferably 60 to 70°C or 55 to 65°C.

The second temperature may be higher than the first temperature or lower than the first temperature. The second temperature is preferably higher than the first temperature from the viewpoint that the amino acids are contained more abundantly while maintaining moderate sweetness.

The absolute value of the difference between the first temperature and the second temperature may be 5°C to 20°C, may be 7°C to 15°C, may be 8°C to 12°C, or may be 10°C. you can When the second temperature is higher than the first temperature, the second temperature may be T+5° C. or higher, T+7° C. or higher, or T+10° C. or higher, T+20° C. or lower, or T+15° C., relative to the first temperature T. °C or lower. The second temperature may be T+5° C. or more and T+20° C. or less, T+7° C. or more and T+15° C. or less, or T+10° C. with respect to the first temperature T.

The first temperature is 45 to 55 ° C., and the second temperature is 60 to 70 ° C. or 55 to 65 from the viewpoint of more abundant amino acids while having moderate sweetness. °C is preferred.

The second fermentation time in the secondary fermentation step can be appropriately set according to the type of soymilk, the type of koji, and the like. The second fermentation time may be, for example, 1.0 hours or longer, 3.0 hours or longer, 5.0 hours or longer, or 7.0 hours or longer. It may be 0 hours or more, and it has a moderate sweetness, from the viewpoint of more abundant amino acids, from the viewpoint of stronger umami, and from the viewpoint of further suppressing bean odor and grain odor. , preferably 8.0 hours or more, 8.5 hours or more, 9.0 hours or more, or 9.5 hours or more. The second fermentation time may be 20.0 hours or less, and may be 15.0 hours or less.

The method for producing soymilk amazake according to the present embodiment may include steps (other steps) other than the above-described primary fermentation step and secondary fermentation step. Other steps include, for example, a filtering step of filtering the soymilk amazake to remove the residue of koji after the secondary fermentation step, a sterilization step of sterilizing the soymilk amazake, a homogenization step of homogenizing the soymilk amazake, and the like. may be provided. In the sterilization step, sterilization may be performed by an ultra-high temperature heat treatment method (UHT method). Sterilization may be carried out, for example, under conditions of 120-150° C. for 1-5 seconds. The homogenization step may be carried out by homogenizing the soymilk amazake using a mixer, a high-pressure homogenizer, or the like.

[Soy milk amazake]
The soymilk amazake according to the present embodiment contains protein-constituting amino acids. In the soymilk amazake according to the present embodiment, the total content of protein-constituting amino acids is 14000 mg/L or more. According to the production method according to the present embodiment described above, it is possible to easily obtain soymilk amazake in which the total content of proteinogenic amino acids is within the above range. Soymilk amazake can be used as it is as a food or drink, or can be used as a food or drink material.

As used herein, "proteinogenic amino acids" include glycine, alanine, asparagine, cysteine, glutamine, leucine, isoleucine, methionine, serine, proline, threonine, valine, phenylalanine, tryptophan, tyrosine, aspartic acid, glutamic acid, arginine, histidine. and lysine. The total content of protein-constituting amino acids is the total content of the 20 types of amino acids described above. The total protein-constituting amino acid content is measured by the method described in Examples below.

The total content of protein-constituting amino acids in soymilk amazake may be 14000 mg/L or more, based on the total amount of soymilk amazake, 15000 mg/L or more, 15500 mg/L or more, 16000 mg/L or more, 16500 mg/L or more, 17000 mg/L or more. L or more, 17500 mg/L or more, 18000 mg/L or more, 18500 mg/L or more, 19000 mg/L or more, or 19500 mg/L or more, and may be 25000 mg/L or less, 22500 mg/L or less, or 21000 mg/L or less .

Soymilk amazake may contain glucose. The glucose content of soy milk amazake may be 160 g or more, 165 g or more, 170 g or more, 175 g or more, 180 g or more, 185 g or more, or 190 g or more, and may be 200 g or more or 195 g or less per 1 kg of soy milk amazake. you can The glucose content of soymilk amazake is measured by the method described in Examples below.

Soymilk amazake may contain isoflavones. Isoflavones are components having isoflavones in their skeletons. Isoflavones include, for example, daidzin, daidzein, genistin and genistein. Daidzin and genistin are glycosides of daidzein and genistein, respectively.

The daidzin content of soymilk amazake may be, for example, 0.50 mg/100 g or more or 0.55 mg/100 g or more, 1.50 mg/100 g or less, or 1.00 mg/100 g or less, based on the total amount of soy milk amazake. Or it may be 0.65 mg/100 g or less.

The content of daidzein in soy milk amazake may be, for example, 0.85 mg/100 g or more, 1.00 mg/100 g or more, 1.20 mg/100 g or more, or 1.40 mg/100 g or more based on the total amount of soy milk amazake. , 2.10 mg/100 g or less, 1.75 mg/100 g or less, or 1.65 mg/100 g or less.

The content of genistin in soy milk amazake may be, for example, 0.10 mg/100 g or more, 0.50 mg/100 g or more, or 0.60 mg/100 g or more, and 1.70 mg/100 g or less, based on the total amount of soy milk amazake. , 1.00 mg/100 g or less, or 0.70 mg/100 g or less.

The content of genistein in soy milk amazake may be, for example, 1.40 mg/100 g or more, 2.00 mg/100 g or more, or 2.50 mg/100 g or more, and 4.00 mg/100 g or less, based on the total amount of soy milk amazake. , 3.50 mg/100 g or less, 3.00 mg/100 g or less, or 2.90 mg/100 g or less.

The total content of daidzin, daidzein, genistin and genistein in soy milk amazake may be 5.00 mg/100 g or more, 5.30 mg/100 g or more, and 9.00 mg/100 g or less based on the total amount of soy milk amazake. good.

The content of each of daidzin, daidzein, genistin and genistein is measured by the method described in Examples below.

The soymilk amazake according to the present embodiment can be provided in a container. Any container can be used as long as it can be sealed. For example, a metal (aluminum, steel, etc.) can container, a glass container, a PET bottle container, a paper container, a pouch container, and the like can be applied.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited by the following examples.

[Test Example 1]
<Preparation of soy milk amazake (fermented soy milk)>
Commercially available rice koji for amazake was added to soymilk (unadjusted soymilk, manufactured by Fuji Oil Co., Ltd.) in an amount of 0.04 g or 0.33 g per 1 g of soymilk. The soymilk was then fermented with Aspergillus oryzae in one-stage or two-stage fermentation under the conditions shown in Tables 1-2. Fermentation temperature and fermentation time at each stage were as shown in Tables 1 and 2. After completion of fermentation, the mixture was pulverized with a mixer.

<Evaluation of soy milk amazake>
The sensory evaluation of the soymilk amazake of Comparative Examples and Examples was conducted by a trained panel (Gomi Identifiable panel) was performed by 5 people.

Regarding "sweetness", "umami", "pungent/stimulating taste", and "bean and grain odor", Comparative Example 3 shown in Table 1 was used as a control product with a score of 4.0. Score 1.0 when felt quite weak, Score 2.0 when sensed weakly, Score 3.0 when sensed somewhat weakly, Score 5.0 when sensed somewhat strongly, Score 6 when felt strongly. .0, and 7.0 when felt quite strongly.

In the "comprehensive evaluation", the taste as a beverage was evaluated in 5 stages, and the average value by a panel of 5 people was used as the evaluation score. In addition to "sweetness", "umami", "pungent/stimulating taste", and "bean and grain odor", the comprehensive evaluation items include aroma (chemical odor, 4-vinyl guaiacol odor, etc.), wateriness, Sensory evaluation was carried out using sourness, mildness, refreshingness, thickness, harshness, and ease of drinking as a beverage as indices. In the comprehensive evaluation, the more delicious the beverage is perceived, the higher the score, and the less delicious the beverage is perceived, the lower the score.

Tables 1 and 2 show the glucose content of the soymilk amazake of the comparative example produced through the one-step fermentation process and the soymilk amazake of the example produced through the two-step fermentation process (primary fermentation process and secondary fermentation process). and amino acid content measurement results.

Measurement of glucose content was carried out by the following method. First, soymilk amazake of Example or Comparative Example was adjusted to 1 g/250 ml with ultrapure water. The resulting sample was transferred to a 1.5 ml high-speed centrifugation tube and centrifuged at 15300 g at room temperature (25° C.) for 15 minutes. The supernatant was ultrafiltered with Amicon Ultra 3k (Japan Millipore Co., Ltd.) and analyzed by high performance liquid chromatography (HPLC).

The content (unit: mg/L) of 20 kinds of amino acids (protein-constituting amino acids) was measured using a fully automatic amino acid analyzer.

The content of each of the isoflavones daidzin (glycoside), daidzein, genistin (glycoside) and genistein was measured by high performance liquid chromatography (HPLC).

The soymilk amazake of Comparative Example 3, which was obtained by fermenting soymilk with Aspergillus oryzae at 60°C for 10 hours (single-stage fermentation), had a moderate sweetness. On the other hand, the soymilk amazake of Comparative Example 2, which was obtained by fermenting soymilk with Aspergillus oryzae at 50°C for 10 hours (single-stage fermentation), contained more amino acids, but had a weaker sweetness. It came to be felt (comparison with Comparative Examples 2 and 3).

The soymilk amazake of the example produced through the primary fermentation process and the secondary fermentation process (two-stage fermentation) has moderate sweetness (same level of sweetness as the soymilk amazake of Comparative Example 3), and is more Amino acids were abundantly contained (comparison between Examples 1 to 9 and Comparative Example 3). When the temperature in the secondary fermentation process is higher than the temperature in the primary fermentation process (Examples 1 to 6), the obtained soymilk amazake has moderate sweetness and contains more amino acids. rice field.

Claims (4)

A primary fermentation step of mixing soymilk and koji and fermenting the soymilk with koji mold at a first temperature, and fermenting the soymilk after the primary fermentation step with koji mold at a second temperature different from the first temperature. A secondary fermentation step,
the first temperature is 40 to 70° C.,
The fermentation time in the primary fermentation step is 1.0 hour or longer,
the second temperature is 40 to 70° C.;
The fermentation time in the secondary fermentation step is 1.0 hour or more,
A method for producing soymilk amazake , wherein the second temperature is higher than the first temperature . The method for producing soymilk amazake according to claim 1 , wherein the second temperature is 60 to 70°C. A soymilk amazake containing protein-constituting amino acids,
The total content of protein-constituting amino acids is 1 8 000 mg / L or more based on the total amount of soymilk amazake ,
Soymilk amazake having a daidzein content of 1.40 mg/100 g or more based on the total amount of soymilk amazake. 4. The soy milk amazake according to claim 3 , wherein the content of glucose is 160 g or more per 1 kg of the soy milk amazake.