JPH0675490B2 - Fermented ginseng beverage containing soy peptides - Google Patents

Description

Detailed Description of the Invention

[0001]

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

[0002]

2. Description of the Related Art Treated soybeans have a unique unpleasant odor, and attempts have been made to improve the flavor by carrying out alcohol fermentation (Japanese Patent Publication No. 2-58906, JP-A-54-1352).
No. 49). In addition, food and drink products are also manufactured using materials obtained by fermenting processed soybeans (Japanese Patent 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 by such a conventional technique, there are various difficulties in reducing the alcohol content to less than 1 degree. Further, the idea of mixing a lactic acid fermentation broth of ginseng juice and a fermentation broth of soybean peptide with yeast into a drink is not known.

[0003]

[Objective] Therefore, an object of the present invention is to solve such a problem by using a purified soybean peptide as a protein material, and by combining this fermentation solution and a ginseng fermentation solution with lactic acid bacteria, Nutritionally superior,
The purpose of the present invention is to provide a fermented carrot beverage containing soybean peptides, which has a good aroma and flavor.

[0004]

[Structure] The present invention comprises: (a) a fermentation broth of ginseng juice with lactic acid bacteria; and (b) a fermentation broth of yeast of a soybean peptide solution purified so that the alcohol content is less than 1 degree even at the end of fermentation. It relates to a fermented drink characterized by containing and a method for producing the same. Recently, consumers' interest in food has been increasing from the viewpoint of health consciousness, soybean peptide as a protein material has very excellent nutritional properties, and its digestive and absorption properties are also good. It was difficult to use as food and drink because of its unique bitterness and unpleasant odor. Therefore,
We thought about fermenting the soybean peptide solution with yeast to remove its unpleasant odor, but if the sugar content exceeds a certain amount in the soybean peptide, the alcohol content will exceed 1 degree, so it is extremely purified. When the yeast was fermented with the soybean peptide as it was or in a state of containing sugar to such an extent that the alcohol content was not more than 1 degree even if it was fermented, the alcohol content was eliminated without adopting any special troublesome means for fermentation management. The fermented liquor obtained could be controlled to less than 1 degree, and the bitterness and unpleasant odor peculiar to soybean peptides disappeared, and the aroma and flavor were excellent as beverage components. The purified soybean peptide is produced by defatting soybean with water and acid-precipitating it, and neutralizing the resulting separated soybean protein curd, followed by heating, enzymatic decomposition, purification, sterilization, and drying. Any soybean peptide can be used. The conditions for fermenting the soybean peptide solution may be those conventionally used when yeast is used to ferment a protein material. The type of yeast is also not particularly limited, but those belonging to the genus Saccharomyces are preferable in terms of safety and easy availability. The concentration of the soybean peptide solution is preferably 1 to 20% by weight. Ginseng is excellent as a food containing abundant β-carotene and fiber, but it also has a peculiar odor of ginseng, and it was difficult to make it a beverage containing this at a high concentration. Therefore, lactic acid fermentation of ginseng juice reduced the odor peculiar to ginseng, and produced a fruity aroma and a refreshing sourness by lactic acid fermentation to improve the flavor. As carrot soup, concentrated carrot soup is preferable from the viewpoint of cost. Fermentation with lactic acid bacteria, Brix2-30,
More preferably, a starter prepared by previously culturing lactic acid bacteria in Brix 6 to 20 ginseng juice in the same manner is used.
It is added at a ratio of 10/90 and carried out at 15 to 45 ° C., more preferably 25 to 35 ° C. for 2 to 5 days. The type of lactic acid bacterium used for fermentation is not particularly limited, but Lactobacillus plantarum L-0 of Microindustrial Research Institute No. 11912
It is preferably 51. This strain is newly isolated by the present inventors from the natural world. This strain exhibits the following properties. Morphology Short bacillus No spore formation Gram staining No generation of positive gas No catalase No production Lactic acid DL type Production temperature 15 to 45 ° C Sugar assimilation strain Lactobacillus plantarum JCM1149 Standard strain Amygdalin + + arabinose + + cellobiose + + Fructose ＋ ＋ Galactose ＋ ＋ Glucose ＋ ＋ Gluconic acid ＋ ＋ Lactose ＋ ＋ Maltose ＋ ＋ Mannitol ＋ ＋ Mannose ＋ ＋ Meletitose ＋ ＋ Meribiose ＋ ＋ Raffinose ＋ ＋ Sorrhose ＋ Syringe ＋ Lactose ＋ Salicose ＋ ++ Xylose --- As for the assimilation of the above sugars, the following basic medium was sterilized at 121 ° C for 15 minutes, and after cooling, each saccharide that had been sterilized by filtration was added to 1%, and then the lactic acid bacteria were suspended. Inoculate with liquid 30 In cultured medium color after two weeks of culture it is determined that there is assimilative about what has changed from red to yellow. Basic 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 From the result of 0.05% or more, it is confirmed to be Lactobacillus plantarum. In the fermentation of ginseng juice, this bacterium provides a fermented liquid that is organoleptically excellent in the strength of the fermentation odor, the taste of scent, the strength of sourness, the aftertaste, etc.
It has significant differences from the M1149 standard strain. The mixing ratio of (a) a fermentation liquid of ginseng juice with lactic acid bacteria and (b) a fermentation liquid of purified soybean peptide solution with yeast is 95/5 to 5
It can be set freely between 10/90, but it is necessary to change the concentration and mixing ratio of both fermented liquors depending on the intended beverage, taste and the like. Among them, when made into products, ginseng-derived extract is Brix2-12, soybean peptide is 0.1-5.
It is preferably wt%. If the amount of ginseng-derived extract is small, the effect of fermentation by lactic acid bacteria is not so great and the acidity does not increase so much. Further, when the concentration of soybean peptide is high, bitterness is strong and palatability is poor. The carrot fermented beverage of the present invention contains sweeteners such as sugar, fructose and glucose, honey, various fruit juices, acidulants such as citric acid, alginic acid, viscosity modifiers such as CMC, vitamins, flavors and colorants. It can be blended.

[0005]

[Examples] Brix 20 carrot juice was sterilized to reach 100 ° C,
To this, 4% by volume of a starter prepared by culturing Lactobacillus plantarum L-051 in the same carrot juice in advance was added.
The culture was allowed to stand at 0 ° C. for 3 days to obtain lactic acid-fermented carrot juice. Separately, a soybean peptide solution (16.5% in protein content) was separately cultivated, and the No. 7 yeast of the association was collected and added. Two
After static culture for 3 days at 5 ° C., the yeast was filtered through diatomaceous earth to obtain a fermented soybean peptide solution with yeast. And 300 parts of lactic acid fermentation carrot juice, fermented soybean peptide solution with yeast 60.
6 parts, 80 parts of honey, 1 part of vitamin C, and 558.4 parts of water were mixed to obtain a soybean peptide-containing fermented ginseng fermented beverage containing 100% of ginseng-derived extract and 1% of soybean peptide. This is a delicious drink that has no unpleasant odor of ingredients, is rich in protein, nutrients such as vitamins and fiber, has a very good aroma due to fermentation and honey, and has a refreshing aftertaste due to lactic acid derived from lactic acid bacteria and vitamin C. Met.

[0006]

[Effect] Fermented soybean peptide solution that reduces unpleasant odor and bitterness of soybean peptide by yeast fermentation and lactic acid fermentation to reduce odor peculiar to ginseng to improve fruit flavor by producing a fruity aroma and a refreshing sourness. By mixing the lactic acid-fermented ginseng juice described above, a beverage with high nutritional value and excellent flavor was obtained. As a protein material, soybean peptide has very excellent nutritional properties, and its digestion and absorption are good,
On the other hand, carrots are also rich in β-carotene and fiber, so the beverage of the present invention containing both of them is a very good health drink. Further, in the present invention, since purified soybean peptide is used as the soybean peptide, the alcohol content can be reduced to less than 1 degree without adopting a particularly troublesome means for fermentation management.

Claims (3)

[Claims] 1. Containing (a) a fermented broth of ginseng juice with lactic acid bacteria, and (b) a fermented broth of a soybean peptide solution purified so that the alcohol content is less than 1 degree even at the end of fermentation. A fermented ginseng beverage containing soybean peptides. 2. Lactobacillus is Lactobacillus plantarum (Lactobacillus) of Microbiology Research Institute No. 11912.
us planta) L-051.
Fermented ginseng beverage containing the soy peptide described. 3. A lactic acid fermentation liquor is prepared by adding lactic acid bacteria to ginseng juice and fermenting it. On the other hand, yeast is added to a soybean peptide solution purified so that the alcohol content is less than 1 degree even at the end of fermentation. And fermenting the mixture, and then mixing the two fermentation liquors with each other to produce a fermented ginseng beverage containing soybean peptides.