JPH01128759A - Preparation of fermented soybean food or drink - Google Patents

Abstract

PURPOSE:To obtain the title food or drink free from soybean smell, bitter taste, etc., giving smooth feeling to the palate, having rich taste and flavor and rich in fibers useful for health, by subjecting odorless soybean flour to lactic fermentation. CONSTITUTION:An aqueous dispersion of odorless soybean flour (preferably having a water-soluble nitrogen index of >=35) is heat-treated preferably at >=90 deg.C for several sec-60min. The objective food or drink is prepared by the lactic fermentation of the heat-treated product.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to fermented soybean foods or beverages produced by lactic acid fermentation of odorless soybean flour.

(Prior Art) Conventionally, fermented soybean beverages produced by lactic acid fermentation are made from soy milk, sugars such as glucose, fructose, and lactose, or food materials containing these sugars, such as defatted lees. It is produced by inoculating lactic acid bacteria using L as a raw material and fermenting it. In these conventional methods, the raw material is soy milk obtained by extracting whole soybeans or defatted soybeans with water in a conventional manner, or concentrated and dried products of these water extracts, or isolated soybean proteins further separated from the water extracts. So-called reduced soy milk, etc., has been exclusively used.

However, the soybean milk mentioned above has soybean fiber removed during the manufacturing process, and contains almost no fiber.

The importance of 1a fiber in food has been pointed out in various ways in recent years, so when producing lactic acid bacteria fermented drinks using soybean products with the aim of improving health, it is important to avoid using soybeans as raw material during the manufacturing process, as with conventional products. Needless to say, removing fibrous components important for health would be inconvenient in achieving the objective.

(Problems to be Solved by the Invention) The present invention was made to improve the above-mentioned drawbacks.PI 8. 1. It contains sufficient quality of soybeans, and at the same time removes the unpleasant odor, bitterness, etc. peculiar to soybeans. The present invention provides a method for producing inexpensive lactic acid bacteria-fermented soybean foods and beverages.

(Means for solving the problems) The present invention has 1! This is a method for producing fermented soybean foods or beverages that contain sufficient amounts of soybeans and remove the unpleasant odor, bitterness, etc. characteristic of soybeans.
By using odorless soybean flour of 5 or more as a raw material and subjecting it to lactic acid fermentation, a product of good quality can be obtained.

The odorless soybean flour as used in the present invention refers to whole or defatted soybean flour that has been subjected to deodorization treatment by reducing riboquinogenase activity. Riboquingenase in soybeans is known to act on unsaturated fatty acids in the presence of oxygen when soybeans are crushed to produce odoriferous substances, which are difficult to remove once they are produced. There is. For this reason, soybean deodorization treatment is carried out by heating the soybeans with moist heat to reduce the riboquinase activity, but such a moist heat treatment process heat-denatures soybean protein and reduces the water solubility of the protein. There is. For this reason, the more you try to strengthen the heat treatment (with emphasis on the deodorization effect), the more the protein loses its water solubility, and on the other hand, the more you try to maintain the water solubility of the protein, the more it becomes impossible to completely suppress the soy odor. It is extremely difficult to find processing conditions that satisfy both of these requirements at the same time.

In the production method of the present invention, it is necessary to use odorless soybean flour that suppresses soybean odor and maintains a high level of water-soluble protein. In addition, from the viewpoint of characteristics such as dispersibility and emulsification, which are required as raw materials for soybean beverages, the water-soluble nitrogen index (N
SI) is preferably 35 or more, more preferably 40 or more. There are no particular methods for preparing such odorless soybean flour, but the methods described in Japanese Patent Application No. 58-148004 or Japanese Patent Application No. 60-29877 may be suitable.
By using these methods, it is possible to obtain a product that has the above characteristics by one.

The method for producing lactic acid-fermented soybean foods or beverages of the present invention uses odorless soybean flour, for example, odorless soybean flour produced by the method described above, as a raw material, and usually contains 2 to 10% of homogenized odorless soybean flour. After sterilizing the dispersion, the dispersion is cooled and added with 90.2 to 2% of sugars such as quinlose, glucose, fructose, lactose, maltose, and nuclose, pectin, carrageenan, guar gum, etc.
0.05 to 0.5% of natural gums such as xanthic gum are added, and lactic acid bacteria are inoculated thereto.

The lactic acid bacteria to be inoculated may be any lactic acid bacteria used in the production of ordinary lactic acid fermented beverages, such as Maruba, Lactobacillus helveticus, etc.
eticus) Lactobacillus °andphyll 7, (L
actobacillus 1lus acidophlus
), Lactobacillus t.
lus casel), Streptococcus thermophilus (Streptococcus ther)
mophilus), Leftococcus lactis (Strc I) L OCOC
u u s l a c t
Although Streptococcus thermophilus was used as the scooter, a particularly good product was obtained. Fermentation; yo.
The pH of the fermentation liquid is 3.8 to 4.5, and the acidity of lactic acid is 0.1 to 0.
．． Repeat until it reaches about 5096.

The temperature and time for this are appropriately selected depending on the type of lactic acid bacteria used, but are usually 25 to 45°C for 5 to 48 hours, and in the above example using Streptococcus thermophilus, 40°C for 14 hours. It was appropriate.

Depending on the type of odorless soybean used as a raw material, the growth of the inoculated lactic acid bacteria may be delayed or may not develop at all. As a countermeasure, before inoculating the lactic acid bacteria, heat an aqueous dispersion of odorless soybean flour at 990°C or higher. It is preferable to perform heat treatment for several seconds to 60 minutes.

This heat treatment will further promote the growth of lactic acid bacteria, and this heating will provide fermented products of good quality.

(Experimental example) 1
An experiment was conducted to examine the effect of 5% odorless soybean flour (product name: Showa Fresh Flower S-55) aqueous dispersion that had been UHT sterilized at 40°C, depending on the presence or absence of heat treatment before lactic acid fermentation and the differences in the conditions. As a result, it was revealed that heat treatment at around 90°C improved the growth of lactic acid bacteria, and also improved the decrease in pH and increase in acidity (Test Groups 3 to 5). In addition, in the sensory evaluation, the aroma, taste, and texture were all good. Autoclave treatment (1
21° C. for 15 minutes) was also conducted (Test Group 2), but thermal denaturation of the protein progressed and a strange odor and roughness were felt.

The reason why the lactic acid bacteria grew well in test plots 3 to 5 and the above-mentioned favorable results occurred was thought to be that the protein molecules were moderately loosened and thermal association occurred due to the heat treatment at around 90°C.

Table 1 (Note) Evaluation test group 1 of culture solution cultured at 35°C for 18 hours
Same without heat treatment 2 Autoclave at 121℃ for 15 minutes 3
Product temperature: 90°C, 10 seconds 4 Product temperature: 90°C, 10 minutes Product temperature: 90°C, 20 minutes (Example) Example 1 10 parts of odorless soybean flour produced by the method of Japanese Patent Application No. 148004/1983 ( After heating a soybean milk solution mixed at a ratio of 0.1 part of pectin and 89.9 parts of water to 70°C, using a high-pressure homogenizer (plunger type homogenizer manufactured by NSK Ltd.), Homogenize at 200 kg/air. After heating this at 95°C for 5 minutes,
Perform UHT sterilization treatment at 40°C for 2 seconds and immediately cool to 40°C. 2 kg of this soy milk liquid and 3 tons of fructose glucose liquid
00g, 2% pectin solution 500g f-! Stir well with Chiyu.

To this, 30 g each of Lactobacillus helveticus scooter and Leptococcus thermophilus scooter were added and mixed uniformly, then dispensed into 200 mN cups and cultured at 40°C for 8 hours. The pH of the fermentation liquid at this time was 4.0. This was refrigerated at 10°C to obtain a yogurt-like fermented soybean food. The ice crystals had no soy odor or bitterness, and were delicious with a smooth texture and mild sourness.

Example 2 5 parts of odorless soybean flour as in Example 1, 0.1 part of pectin,
A soybean milk solution mixed with 94.9 parts of water was heated to 70°C, and then homogenized using a homogenizer in the same manner as in Example 1 above. This was heated at 90°C for 10 minutes and then UHT sterilized at 140°C for 2 seconds.

After cooling this to 40°C, the soymilk was heated to 12k.
30 g of a previously sterilized 33 (W/W)% glucose solution and 20 g of Streftokotsuka starter were added to the culture, and cultured at 40° C. for 14 hours.

The pH of the fermentation liquid was 4.2.

For the fermented liquid, add 3+jg of powdered starch syrup to 1kg of water.

Disperse and heat dissolve 6 g of pectin, add the solution cooled to room temperature, and add 300 g of fructose-glucose liquid sugar and 6 g of yogurt flavor. After stirring and mixing well,
The mixture was homogenized using the high-pressure homogenizer at 50 kg/cn+ to obtain a lactic acid fermented beverage.

The ice crystals had no soy odor or bitterness, and were a delicious fermented soybean drink with a mild sourness and aroma that went down smoothly.

(Effects of the Invention) The fermented soybean food or drink according to the present invention has no soybean odor or bitterness and has a smooth texture compared to conventional lactic acid fermented drinks made from powdered soymilk or isolated protein, etc. Moreover, it is an extremely cheap product, and what's more, it is il! This product contains enough fiber to be useful for frost heaving. In addition, by heating an aqueous dispersion of odorless soybean flour under the above-mentioned conditions, lactic acid fermentation is sufficiently carried out, and a particularly good product can be obtained. Therefore, the present invention is an industrially useful development in that it provides a flavorful fermented soybean food or beverage that matches the tastes of modern people and satisfies health requirements.

Claims (3)

[Claims] (1) A method for producing a fermented soybean food or drink, characterized by subjecting odorless soybean flour to lactic acid fermentation. (2) The method for producing a fermented soybean food or beverage according to claim (1), wherein the odorless soybean flour has a water-soluble nitrogen index of 35 or more. (3) Prior to lactic acid fermentation, add 90% of an aqueous dispersion of odorless soybean flour to
The method for producing a fermented soybean food or beverage according to claim (1) or (2), which comprises performing a heat treatment at a temperature of 0.degree. C. or higher for several seconds to 60 minutes.