JPH0866161A - Production of food by lactic acid fermentation of soybean milk - Google Patents

Abstract

PURPOSE: To obtain a food by lactic acid fermentation of soybean milk having smooth palate, excellent in texture and suitable for health, etc., by adding rennet originated from animal to soybean milk. CONSTITUTION: This method for producing a food by lactic acid fermentation of soybean milk is to add preferably 0.005-0.5wt.% of rennet originated from an animal, e.g. chymosin existing in the fourth stomach of small cow to soybean milk, e.g. soybean milk obtained from soybean from which >=40wt.% of soluble sugar portion in soybean is removed using an ultrafilter membrane and carry out lactic acid fermentation of soybean milk using Lactobacillus such as Lactobacillus bulgaricus at 25-40 deg.C for 4-16hr. The chymosin is preferably produced by generic engineering technique and the addition of the rennet originated from animals is preferably carried out when pH of soybean milk is kept within the range of 7.5-3.6.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a lactic acid fermented food using soymilk as a raw material.

[0002]

2. Description of the Related Art In recent years, vegetable protein foods have been evaluated because of growing interest in health. Foods made from soybeans that contain large amounts of high-quality protein are highly evaluated,
Traditional soybean processed foods such as tofu and natto, soy milk drinks, meat-like foods, etc. have been commercialized. In addition, various methods for producing lactic acid fermented foods using soy milk as a raw material have been investigated, for example, JP-A-61-6326, "Method for producing emulsion having excellent emulsion stability", Japanese Patent Publication No. 2-18043, "Lactic acid fermentation". Manufacturing method of soy milk ”, Japanese Patent Publication No. 3-65136“ Manufacturing method of soy whey beverage ”
There is no choice but to count.

[0003]

Although the odor characteristic of soymilk can be reduced and removed by subjecting soymilk to lactic acid fermentation, there is a problem in that the texture of the coagulated product produced by lactic acid fermentation lacks smoothness. As a method for solving this problem, soy milk may be enzymatically decomposed before use, but a new problem of bitterness is caused by the enzymatic decomposition. The present inventors have variously studied to obtain a soymilk lactic acid fermented food having a smooth texture without bitterness as well as soybean odor, and the objective is to lactic acid ferment soymilk by adding rennet of animal origin. The present invention has been completed based on the knowledge that foods can be obtained.

[0004]

The present invention will be specifically described below. (1) Soymilk Preparation Step The soymilk used as a raw material in the present invention is no different from the soymilk used as a raw material for ordinary tofu and soymilk drinks. For example, whole soybean or dehulled soybean may be obtained by filtering it by crushing it with or without soaking in water and filtering it. Preferably, 40% or more of the soluble sugar fraction in soybean is removed. Soy milk obtained from soybeans is used. When soybean milk is used as a raw material, lactic acid fermentation can be easily controlled, and at the same time, a clean product with no odor is obtained. Soluble sugar category 40
As a method for preparing soy milk from soybeans in which more than 100% is removed,
Soluble sugar fraction is removed from raw soybeans by dipping in advance,
There is a method of grinding soybean milk to obtain soybean milk or filtering soybean milk with an ultrafiltration membrane to remove soluble sugar fractions. The soluble sugar segment as referred to in the present invention refers to a water-soluble sugar segment that is eluted by immersion in water, grinding or the like, and the total amount thereof is determined by the following method. Soak raw soybeans in a certain amount of water, grind with soaking water, and filter soymilk with hydrochloric acid.
The pH is adjusted to 4.5, the protein is precipitated, centrifuged and the sugar concentration of the supernatant is determined as the glucose amount by the phenol-sulfuric acid method.

As a method for removing 40% or more of the soluble sugar fraction from the raw material soybean, there is a method of leaching the soluble sugar fraction into the immersion water by immersing the raw soybean in water.
For example, by immersing whole soybean at 50 to 55 ° C for 4 to 10 hours, and dehulled soybean at 20 to 55 ° C for 1 to 10 hours, elute 40 to 80% of the soluble sugar fraction in the immersed water.
It can be removed. When the soluble sugar fraction is eluted by immersion, it is desirable to use it as it is without damaging the endosperm portion of soybean.
Because whole soybeans and dehulled soybeans are crushed or crushed, and when the cells are broken, enzymes such as lipoxidase come into contact with the substrate, an unpleasant odor and taste appear, and the protein is eluted at the same time as the sugar is eluted. This is because it promotes increased protein loss. In order to suppress the expression of astringent taste, it is effective to use a competitive inhibitor of β-glucosidase or adjust the pH to the alkaline side to suppress the action of β-glucosidase. The soybean from which the soluble sugar fraction has been removed in this manner is washed with water and drained if necessary, and then put into a grinder together with 2 to 8 times the amount of water and ground.

Grinding may be carried out at room temperature, but in order to prevent quality deterioration due to the action of lipoxidase, peroxidase, β-glucosidase, etc. during grinding, low temperature conditions of 10 ° C or lower or 80 ° C or higher. Attrition under high temperature conditions is preferred. Namago obtained by grinding is 95-11
After heating at 0 ° C for 0.5 to 5 minutes, the soybean milk is filtered and separated into soybean milk to obtain soybean milk from which 40% or more of the soluble sugar fraction has been removed. Alternatively, a method of filtering soymilk with an ultrafiltration membrane to remove soluble sugar fractions can be employed. For example, raw soybeans such as whole soybeans and dehulled soybeans can be subjected to normal immersion conditions such as 1
Immerse in 8 to 25 ° C. water for 12 to 16 hours, wash and drain if necessary, and put into a grinder together with 2 to 8 times the amount of water,
Grinding or pouring into a grinder together with 4 to 10 times the amount of water without immersing to grind to give gure, which was heated at 95 to 110 ° C. for 0.5 to 5 minutes After that, the soymilk is filtered and separated into soymilk, and the obtained soymilk is filtered through an ultrafiltration membrane to remove the soluble sugar fraction.

If soy milk is homogenized in advance, the efficiency of the membrane treatment can be improved, and for the purpose of sterilization,
By performing heat treatment at 20 to 150 ° C. for 0.5 to 240 seconds, it is possible to prevent microbial contamination during membrane treatment. The ultrafiltration membrane used has a molecular weight cutoff of 30,000 or more, preferably 30,000 to 300,000,
When a membrane having a molecular weight cutoff of 30,000 or less is used, the filtration efficiency is poor, and a membrane having a too large molecular weight cutoff also passes through proteins in soymilk, resulting in a low raw material utilization rate.

The ultrafiltration membrane is made of a synthetic polymer material such as polysulfone, polyolefin, polyacrylonitrile or the like, or a zirconia ceramic membrane or the like, and the usual shape such as a flat membrane or a hollow fiber can be used. Soluble sugars can be removed to some extent by simply concentrating with an ultrafiltration membrane.However, in the case of soymilk with a high protein concentration, the so-called “diafiltration” that actively removes low molecular components while adding water is used. Ration ”is required. The degree of removal of the soluble sugars is preferably 40% or more of the soluble sugars in the raw material soybeans. When soaking soybeans are used, some soluble sugars are eluted and removed during the immersion, so these are combined. To 40% or more by ultrafiltration membrane treatment.

(2) Lactic Acid Fermentation Step As described above, normal soybean milk or raw material soybean or soybean milk obtained by removing 40% or more of the soluble sugars in the raw material soybean from soybean milk is about 135 to 150 ° C. for about 0.5 to 120 seconds. After heat sterilization and cooling, when sugar-free soy milk is used, saccharides are added, rennet of animal origin is added at the same time, and further lactic acid bacteria are inoculated for lactic acid fermentation. The sugars to be added are lactose, glucose, sugar, fructose and the like, and lactose is particularly preferable. The addition amount is 0.2 to 5%, preferably 1 to 2% with respect to soymilk. As an animal-derived rennet, that is, as an extract from the abomasum of a cow of 10 to 30 days old, for example, rennet HA-LA manufactured by Christian Hansen Co. can be used. If the content of proteolytic enzymes other than chymosin is high, bitterness tends to be generated,
It is preferable to use rennet having a high chymosin content.

Therefore, chymosin separated and purified from the above-mentioned rennet of animal origin can be preferably used, for example, by combining fractional precipitation and ion exchange chromatography. In addition, genetically modified chymosin produced by using microorganisms to produce chymosin present in the abomasum of small cows, such as CHI-MAX manufactured by Pfizer, can be preferably used. The amount of rennet added is 0.005
It is in the range of 0.5%, and rennet may be added after lactic acid fermentation, but by adding it before lactic acid fermentation, proteolytic action in a wide pH range of pH 7.0 to 3.6 can be achieved. Can be expected and is suitable for expressing the smoothness of the lactic acid fermented product.

The lactic acid bacterium may be a commercially available lactic acid bacterium used for milk lactic acid fermented foods, for example, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus felbeticus, Lactobacillus casein, Streptococcus. Cremoris, Streptococcus lactis, Leuconostoc cremoris, single bacteria or mixed bacteria such as Streptococcus diacetilactis, particularly lactic acid bacteria that do not produce β-glycosidase, for example Lactobacillus bulgaricus, Streptococcus thermophilus is preferable. . In addition, these are pre-cultured by an ordinary method and added as a starter. Lactic acid fermentation is 2
0 to 45 ° C, 3 to 20 hours, preferably 25 to 40 ° C
For 4 to 16 hours. By so doing, the pH of soy milk decreases with fermentation of lactic acid bacteria, and protein coagulation occurs.

(3) Productization Step The obtained protein coagulated product is homogenized as it is to make a beverage, or after solid-liquid separation, the obtained solid product is homogenized to make a paste-like product. At this time, if necessary, various flavors, dyes, and flavors are added. The effects of the present invention will be described below with reference to experimental examples.

[0013]

[Experimental example]

Experimental Example (1) Preparation of soymilk After dehulling soybeans was immersed in 5 times the amount of raw material soybeans (50 ° C) for 3 hours, the immersion water was removed, washed with water and drained, and then 4 times the amount of raw material soybeans. The soybean milk was ground with 95 ° C. hot water, heat-treated at 105 ° C. for 30 minutes, cooled to 80 ° C., and then solid-liquid separated with a screw decanter to obtain soy milk. This soymilk was deaerated, sterilized at 150 ° C for 5 seconds, and then cooled to 25 ° C. The soluble sugar segment removal rate of this soymilk was 61.0%.

(2) Lactic acid fermentation The soymilk prepared in (1) was adjusted to a protein concentration of 3.5%, and lactose was added to 1 L of the soymilk so as to be 2%.
The enzyme shown in (1) was added, and 20 ml of a culture solution of a mixed yogurt culture of lactic acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus (publisher Christian Hansen, Denmark) was added to this as a starter at 40 ° C in an incubator. Lactic acid fermentation was carried out until the pH of soymilk reached around 5.0.

The protein coagulated product produced by lactic acid fermentation was subjected to solid-liquid separation by centrifugation, whey was separated, and then homogenized by a mixer to obtain a paste-like lactic acid fermented food. The texture and flavor of these products were evaluated by a sensory test. The results are shown in Table 1.

Table 1 Enzyme Concentration (%) Texture No Flavor Additive-Rough and Remaining on Tongue Good Rennet A 0.01 Creamy, Smooth Good Rennet A 0.03 Creamy, Smooth Good Rennet A 0.05 Creamy, Smooth Good chymosin 0.03 Creamy, smooth Good rennet B 0.01 Smooth Bitter strong bromelain 0.01 Rough and lingering on the tongue Slightly bitter Bromelain 0.03 Smooth and bitter papain 0.01 Rough and lingering slightly on the tongue Bitterness Papain 0.03 Smooth Bitter and strong * Rennet A: [Christian Hansen, Rennet HA-LA (animal origin)], Kimosin: [Pfizer, Kaimax (animal origin)] Rennet B: [ Rento MR (manufactured by Meito Sangyo Co., Ltd.)

As is clear from the results shown in Table 1, the product obtained by adding rennet A and chymosin of animal origin had a smooth texture and had a good flavor.
On the other hand, a product obtained by using rennet B of microbial origin or bromelain or papain, which is a protease preparation of plant origin, may have a good texture, but is not preferred because of its bitterness. There wasn't.

[0018]

[Examples] 50 kg of dehulled soybeans were treated with potassium carbonate at 50 ° C.
It was immersed in 250 L of water adjusted to pH 9.0, and after 1 hour, the immersion water was removed, and it was again immersed in 250 L of fresh water of 50 ° C. whose pH was adjusted in the same manner as above. Then, after removing the immersion water, washing with water and draining were performed, and this was ground together with 200 L of hot water at 95 ° C., and then solid-liquid separated with a screw decanter to obtain soy milk. The soy milk was deaerated, sterilized by heating at 145 ° C for 10 seconds, and then cooled to 30 ° C. The protein concentration of this sterilized soymilk was 6.2%. To 11.3 L of this soy milk, 8 L of a sterilized 5% lactose aqueous solution and 0.52 L of sterilized water were added.
The protein concentration of this soymilk is 3.5%,
6 g of the same rennet A used in the experimental example and 800 mg of the powder of lactic acid bacteria as O. It was added after dissolving in 5 L of water, and lactic acid fermentation was carried out at 40 ° C. for 16 hours in the culture container. The pH of the soymilk after fermentation was 4.97.

Next, the fermented liquor was divided into two parts, one of which was homogenized as it was with a mixer, and yogurt flavor and strawberry flavor were added thereto to obtain a yogurt-like drink. The other was centrifuged to separate and remove whey, and seasoning powder, onion powder, and onion extract were added thereto, and homogenized to obtain a vegetable-flavored spread. Both products had smooth mouthfeel and good flavor.

Claims (7)

[Claims] 1. A method for producing a lactic acid-fermented soymilk food, which comprises adding rennet of animal origin to soymilk and performing lactic acid fermentation. 2. A method for producing a lactic acid-fermented soymilk product, which comprises adding rennet of animal origin to soymilk obtained from soybeans in which 40% or more of the soluble sugars in soybeans have been removed and subjecting to lactic acid fermentation. 3. Lactic acid fermentation of soymilk, characterized by filtering soymilk with an ultrafiltration membrane to remove 40% or more of the soluble sugar fraction in soymilk, and adding rennet of animal origin to the lactic acid fermentation. Food manufacturing method. 4. The method for producing a soymilk lactic acid fermented food according to claim 1, wherein the rennet of animal origin is added before lactic acid fermentation. 5. The method for producing a soymilk lactic acid fermented food according to claim 1, wherein the rennet of animal origin is added when the pH of soymilk is in the range of 7.5 to 3.6. 6. The method for producing a soymilk lactic acid fermented food according to claim 1, wherein the rennet of animal origin is chymosin. 7. The method for producing a fermented soybean milk lactic acid food according to claim 5, wherein the chymosin is a genetically modified chymosin produced by using a microorganism to produce chymosin present in the abomasum of calves.