JPH04341167A - Soybean peptide-containing fermented carrot beverage - Google Patents

Abstract

PURPOSE:To obtain a soybean peptide-containing fermented carrot beverage excellent in flavor and nutritive value. CONSTITUTION:A soybean peptide-containing fermented carrot beverage is characterized in that (a) a fermentation liquor prepared by fermenting carrot juice with lactic acid bacteria and (b) a fermentation liquor obtained by fermenting a soybean peptide solution purified so as to provide <1 deg. alcoholic content even after completing the fermentation with a yeast.

Description

[Detailed description of the invention]

0001

TECHNICAL FIELD The present invention relates to a fermented carrot beverage containing soybean peptides.

0002

[Prior Art] Processed soybean products have a unique unpleasant odor and taste, and attempts have been made to improve the flavor by performing alcohol fermentation (Japanese Patent Publication No. 58906/1989, Japanese Patent Application Laid-Open No. 1352/1982).
Publication No. 49). In addition, food and drink products are also manufactured using fermented soybean products (Special Publications Publication No. 51-36).
340, JP-A-59-179502, JP-A-64-5472). However, although the flavor of the processed soybean product can be improved according to such conventional techniques, various difficulties arise in reducing the alcohol content of the processed soybean product to less than 1%. Furthermore, there is no known idea of mixing the lactic acid fermentation liquid of carrot juice and the yeast fermentation liquid of soybean peptide to make a drink.

0003

[Purpose] Therefore, the purpose of the present invention is to solve these problems by using purified soybean peptide as a protein material, and to combine this fermentation liquid with a carrot fermentation liquid using lactic acid bacteria to greatly improve the Excellent nutritionally,
To provide a fermented carrot beverage containing soybean peptides which also has good aroma and flavor.

0004

[Constitution] The present invention comprises (a) a fermentation liquid of carrot juice by lactic acid bacteria, and (b) a fermentation liquid of soybean peptide solution purified by yeast so that the alcohol content is less than 1% even at the end of fermentation. The present invention relates to a fermented beverage characterized by containing the following: and a method for producing the same. Recently, consumers' interest in food has increased from the perspective of health consciousness, and soybean peptides have excellent nutritional properties as a protein material and are easily digested and absorbed. It was difficult to use it as food or drink because of its unique bitter taste and unpleasant odor. Therefore,
We considered fermenting the soybean peptide solution with yeast to remove its unpleasant odor, but if more than a certain amount of sugar remained in the soybean peptide, the alcohol content would exceed 1%, so it would be extremely difficult to purify it. When fermentation with yeast was performed using the soybean peptide as it was or in a state containing sugar to the extent that the alcohol content would not exceed 1% even if fermented, the alcohol content was reduced without adopting any particularly troublesome means for fermentation control. was able to be controlled to less than 1 degree, and the resulting fermented liquid was free of the bitterness and unpleasant odor characteristic of soybean peptides, and had excellent aroma and flavor as a beverage ingredient. Purified soybean peptides are generally commercially available products that are produced by defatting soybeans, extracting them with water, precipitating them with acid, neutralizing the resulting isolated soybean protein curd, then heating, enzymatically decomposing it, purifying it, sterilizing it, and drying it. Any soybean peptide can be used. The conditions for fermenting the soybean peptide solution may be those normally employed when fermenting conventional protein materials using yeast. The type of yeast is also not particularly limited, but yeast belonging to the genus Saccharomyces is preferred from the viewpoint of safety and ease of acquisition. The concentration of the soybean peptide solution is preferably 1 to 20% by weight. Carrots are rich in β-carotene and fiber and are excellent as a food, but they also have a unique smell and taste, making it difficult to make a drink containing them in high concentrations. Therefore, by subjecting carrot juice to lactic acid fermentation, the characteristic odor and taste of carrots was reduced, and the flavor was improved by producing a fruity aroma and a refreshing sour taste through lactic acid fermentation. As the carrot juice, concentrated carrot juice is preferable from the point of view of cost. Fermentation using lactic acid bacteria is carried out by adding a starter in which lactic acid bacteria have been previously cultured in carrot juice of Brix 2 to 30, more preferably Brix 6 to 20, to a ratio of 1/99 to 1/1.
It is added at a ratio of 0/90 and carried out at 15 to 45°C, more preferably at 25 to 35°C for 2 to 5 days. There are no particular restrictions on the type of lactic acid bacteria used for fermentation, but Lactobacillus plantarum L-05 of Microtechnical Research Institute No. 11912
It is preferable that it is 1. This strain was newly isolated from nature by the present inventors. This strain exhibits the following properties. Morphology Short bacillus spore
Gram staining without formation
Positive gas generation None Catalase None Lactic acid produced DL type production temperature
Lactobacillus plantarum JCM11, which can assimilate sugar at 15-45℃
49 Standard bacteria amygdalin + +arabinose + +cellobiose + +fructose
＋ ＋Galactose ＋
+Glucose +
＋Gluconic acid ＋
+Lactose +
+maltose +
+Mannitol + +Mannose + +Meletitose + +Melibiose + +Raffinose
＋ ＋Rhamnose ＋
w + w ribose +
+ Salicin +
+Sorbitol +
+Sucrose +
+Trehalose +
+xylose - -The above sugar assimilation ability is determined by using the following basic medium at 121℃ and 15℃.
Sterilize for 1 minute, cool, add 1% of each saccharide that has been previously sterilized by filtration, and then inoculate with a suspension of lactic acid bacteria for 30 minutes.
The culture medium was cultured at ℃ and the color of the medium changed from red to yellow after 2 weeks of culture was judged to be assimilable. Basal medium casein peptone
1% yeast extract
0.5% dipotassium hydrogen phosphate 0
．． 5% diammonium citrate 0.2% sodium acetate 0.5% magnesium sulfate heptahydrate 0.05% manganese sulfate tetrahydrate 0.02% Tween 80
0.1% Chlorophenol Red 0.05% or more indicates that it is Lactobacillus plantarum. In the fermentation of carrot juice, this bacterium provides a fermented liquid that is sensually superior in terms of the strength of the fermentation odor, aroma preference, sourness, aftertaste, etc., and is distinguished from the JCM1149 standard bacterium in this respect. have differences. The mixing ratio of (a) carrot juice fermented by lactic acid bacteria and (b) purified soybean peptide solution fermented by yeast is 95/5~
Although it can be freely set between 10/90, it is necessary to change the concentration and mixing ratio of both fermentation liquids depending on the desired beverage, preference, etc. Among them, when made into a product, the carrot-derived extract has a Brix of 2 to 12, and the soybean peptide has a Brix of 0.1 to 5.
Preferably, it is % by weight. Note that if the amount of extract derived from carrots is small, the fermentation effect by lactic acid bacteria will not be very effective, and the acidity will not increase much. Moreover, if the concentration of soybean peptide is high, the bitterness will be strong and palatability will be poor. The fermented carrot beverage of the present invention contains sweeteners such as sugar, fructose, and glucose, honey, various fruit juices, acidulants such as citric acid, viscosity modifiers such as alginic acid and CMC, vitamins, flavorings, and colorants. Can be blended.

[0005]

[Example] Carrot juice with Brix 20 is sterilized to 100℃,
To this, 4% volume of starter, which had been cultured with Lactobacillus plantarum L-051 in the same carrot juice, was added, and 3
Static culture was performed at 0°C for 3 days to obtain lactic acid fermented carrot juice. On the other hand, Kyokai No. 7 yeast, which had been separately cultured in a purified soybean peptide solution (protein content: 16.5%), was collected and added thereto. 25
C. for 3 days, and the yeast was filtered through diatomaceous earth to obtain a yeast-fermented soybean peptide solution. Then, 300 parts of lactic acid fermented carrot juice, 60.6 parts of yeast fermented soybean peptide solution
1 part honey, 1 part vitamin C, 558.4 parts water, 100% carrot derived extract, 1 part soybean peptide.
A fermented carrot beverage containing soybean peptide was obtained. This is a delicious drink that has no unpleasant odors or tastes from the ingredients, is rich in nutrients such as protein and vitamins, and fiber, has a very pleasant aroma due to fermentation and honey, and has a refreshing aftertaste due to the lactic acid derived from lactic acid bacteria and vitamin C. Met.

[0006]

[Effect] A fermented soy peptide solution that reduces the unpleasant odor and bitterness of soy peptides through fermentation with yeast, and improves flavor by reducing the odor and taste peculiar to carrots through lactic acid fermentation, producing a full-bodied aroma and refreshing acidity. By mixing the lactic acid-fermented carrot juice, a beverage with high nutritional value and excellent flavor was obtained. As a protein material, soybean peptide has very excellent nutritional properties and is easily digested and absorbed.On the other hand, carrots are also rich in β-carotene and fiber, so the present invention contains both of these. The drink is an excellent health drink. Furthermore, in the present invention, since purified soybean peptide is employed as the soybean peptide, the alcohol content can be reduced to less than 1% without employing any particularly troublesome means for fermentation management.

Claims (3)

[Claims] Claim 1: Contains (a) a liquid fermented by lactic acid bacteria of carrot juice, and (b) a liquid fermented by yeast of a soybean peptide solution purified so that the alcohol content is less than 1% even at the end of fermentation. A fermented carrot drink containing soybean peptides. [Claim 2] The lactic acid bacteria is Lactobacillus plantarum (Feikoken Bibori No. 11912).
The fermented ginseng beverage containing soybean peptide according to claim 1, which is L-051 (S. lus plantarum). Claim 3: Adding lactic acid bacteria to carrot juice and fermenting it to create a lactic acid fermentation solution, while separately adding yeast to a soybean peptide solution purified so that the alcohol content is less than 1% even at the end of fermentation. A method for producing a fermented carrot beverage containing soybean peptides, which is characterized in that fermentation is carried out by fermentation, and then the two fermentation liquids are mixed.