JPH10201416A - Lactic acid fermented soy milk and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide lactic acid fermented soy milk which is effectively ameliorated of the undesirable flavor possessed by ordinary soy milk by subjecting the soy milk to lactic acid fermentation by a combination of specific lactic acid bacteria in order to improve the flavor of the soy milk. SOLUTION: This lactic acid fermented soy milk contains Bifidobacterium lactic acid bacteria and >=2 kinds selected from three kinds of lactic acid bacteria among Lactobacillus acidophilus, Lactobacillus casei and streptococcus thermophilus. This process for producing the lactic acid fermented soy milk consists in fermenting the soy milk by using the Bifidobacterium lactic acid bacteria and >=2 kinds selected from three kinds of lactic acid bacteria among the Lactobacillus acidophilus, the Lactobacillus casei and the streptococcus thermophilus.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention provides lactic acid-fermented soymilk.

[0002]

2. Description of the Related Art In recent years, vegetable protein foods have been valued due to growing interest in health. In particular, soymilk made from soybeans contains a protein as good as "field meat" and contains cholesterol. Because it does not contain it, it is attracting attention as a high-protein health food.

However, on the other hand, soymilk using soybean as a raw material has an unpleasant flavor such as green grass odor and astringency due to small components such as 2-hexenal and several kinds of saponins, which is the biggest obstacle in utilization. .

Therefore, various proposals have been made for lactic acid fermentation with lactic acid bacteria to improve the flavor of soymilk. For example, Japanese Patent Application Laid-Open Nos. 61-141840 and 62
-205735, JP-A-63-7743, JP-A-6-743
For example, Japanese Patent Application Laid-Open Nos. 3-2796979, 2-167404, 6-276979, 8-66161, and the like.

However, in these known methods,
Masking of unpleasant odor of soybeans or fermented flavor is not very good, or it becomes a product with soybean original body taste and umami erased, sufficiently solving the problem of unpleasant odor and unpleasant taste derived from soybean This has not been done, and there is still a need to resolve this issue.

[0006]

DISCLOSURE OF THE INVENTION The present invention provides a lactic acid-fermented soymilk in which the lactic acid fermentation is carried out by a combination of specific lactic acid bacteria to improve the flavor of the soymilk, and the undesirable flavor of ordinary soymilk is effectively improved. The purpose is to:

[0007]

Means for Solving the Problems In order to achieve the above object, the present inventor has searched for many lactic acid bacteria. As a result, the present invention does not require auxiliary components other than the soybean component for growth, and has an unpleasant odor and discomfort inherent to soybean. In order to improve the taste, lactic acid bacteria of the genus Bifidobacterium are effective. In addition, Lactobacillus acidophilus, Lactobacillus acidophilus, Lactobacillus casei (Lactobacillus casei) By fermenting any combination of two or more of the three types of lactic acid bacteria of casei), the unpleasant odor and unpleasant taste inherent in soybean, which cannot be obtained by conventional lactic acid fermentation, are remarkably improved. Kokumi,
The present inventors have discovered that lactic acid-fermented soymilk having an umami taste can be produced, and have reached the present invention.

That is, the present invention relates to a method for producing lactic acid bacteria of the genus Bifidobacterium and Lactobacillus acidophilu in soymilk.
s), Lactobacillus case
i) and Streptococcus thermophilus (Strepto
Lactic acid-fermented soymilk that is present in two or more species selected from three types of lactic acid bacteria of the lactic acid bacterium (coccus thermophilus).

[0009] The present invention also relates to a method for producing lactic acid bacteria of the genus Bifidobacterium, Lactobacillus acidophilus,
Lactobacillus casei and Streptococcus thermophilus (Streptococcus)
This is a method for producing lactic acid-fermented soymilk, wherein the fermentation is performed using two or more kinds selected from three kinds of lactic acid bacteria of P. thermophilus.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a method for producing lactic acid-fermented soymilk of the present invention will be described.

As the soymilk used in the present invention, soymilk obtained by a conventional method from soybeans or defatted soybeans can be used. For example, whole soybeans or dehulled soybeans can be obtained by grinding in a water-containing state with or without water soaking to make go, and filtering and removing the insoluble fraction. It is suitable to use a soy milk having a soluble sugar content of 1.3% by weight or less, preferably 1.1% by weight or less, more preferably 0.85% by weight or less in dry solids. . When such a soymilk is used as a raw material, it is easy to control the lactic acid fermentation and at the same time,
It can be a clean product with little bitterness.
As a method for preparing soymilk having a soluble sugar content of 1.3% by weight or less in the dry solid content of soymilk, for example, the soluble sugar category is removed from the raw soybean by dipping or the like in advance, and the soymilk is ground to obtain a soymilk. Can be obtained.

The soybean soluble sugar category referred to in the present invention means that the soymilk is adjusted to pH 4.5 with hydrochloric acid, the protein is precipitated, and the sugar concentration of the supernatant obtained by centrifugation is determined by the phenol / sulfuric acid method. To determine the amount of glucose.

As a method for removing a large amount of the soluble sugar fraction from the raw soybean, it is common to immerse the raw soybean in water and separate and remove the immersion liquid.
~ 98 ° C for 30 minutes to 10 hours (preferably 80 to 98
C, 30 minutes to 120 minutes), moulted soybeans, preferably moulted
By immersing the dehypocotyl soybean at 20 to 100 ° C. for 20 minutes to 10 hours (preferably 80 to 100 ° C. for 20 minutes to 80 minutes), 5 g or more, preferably 100 g or more of the soluble saccharide fraction, preferably 100 g of soybean in the immersion water Since 8 g or more can be eluted and the immersion liquid can be separated and removed, the immersion water can be removed.

In addition, raising the temperature of the immersion water (80 ° C. or higher) not only shortens the soaking time of soybeans and increases the working efficiency, but also improves the flavor of soybeans (removing unpleasant tastes). Very effective and preferred.

The pH of the immersion water is usually from neutral to weakly alkaline. However, since β-glucosidase in soybean is liable to cause the sour taste of soybean, the pH of the immersion water is reduced.
H is preferably weakly alkaline. The salt for weak alkalinity is not particularly limited as long as it is a food additive, and sodium bicarbonate, sodium carbonate, and various organic acid salts are desirable from the viewpoint of flavor.

Grinding can be carried out at room temperature, but for the purpose of preventing quality deterioration due to the action of lipoxidase, peroxidase, and β-glucosidase during grinding, low temperature conditions of 10 ° C. or less or 80 ° C. or more. Milling under high temperature conditions is preferred.

Kure obtained by grinding is kept at 80 ° C. or higher and separated into soybean milk and soybean milk by filtration or centrifugation with a decanter or the like. Usually, soymilk (the content of soluble sugar in soymilk dry solids) Is less than 1.3% by weight, preferably 1.1% by weight
The following soy milk) can be obtained.

As described above, the soymilk from which the soluble sugar fraction in the ordinary soymilk or the raw material soybean has been removed is obtained at 135 to 150 ° C.
It is preferable to heat sterilize and cool for about 120 seconds. When using soymilk from which the soluble sugar category has been removed, a fermentable saccharide (a lactic acid bacteria-assimilating saccharide) may be added as necessary, and lactic acid fermentation may be performed after inoculating lactic acid bacteria. The saccharide varies depending on the lactic acid bacterium to be inoculated, but is not particularly limited as long as the lactic acid bacterium can be assimilated. Preferably, an oligosaccharide is suitable. A Behizus factor can also be added.

In this case, the amount of added sugar is 0 to soy milk.
5%, preferably 1-2%, is suitable.

It is a feature of the present invention that lactic acid bacteria are limited to the following for improving the flavor of soymilk.

That is, Bifidobacterium (Bifidobacterium)
Lactobacillus acidophilus (Lactobacillus acidophilus)
Lactobacillus casei and Streptococcus thermophilus (Streptococcus)
It is appropriate to use two or more kinds selected from three kinds of thermophilus. Lactobacillus bulgaricus can also be used in combination with these combinations. That is, Lactobacillus bulgaricus (Lactobacillus bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus),
Lactobacillus aci
dophilus), Lactobacillus casei (Lactobacillus)
Fermentation can be performed by combining any three or more of the four types of lactic acid bacteria of casei).

The lactic acid bacteria Bifidobacterium (Bifidoba)
In general, lactic acid bacteria of the genus cterium) require the addition of a growth-supplementary substance in milk, but soy milk does not require the addition of a growth-supplementary substance. It can also be used for various types of mycetoma. Examples of typical strains used include Bifidobacterium bifidum (B bifidum), Bifidobacterium longum (B longum), and Bifidobacterium brevi (B bre
ve), Bifidobacterium infantis (B inf
antis), Bifidobacterium animalis (B anim
alis) and the like, but from the aspect of a healthy effect on humans, human resident bacteria species (the above-mentioned bacteria except Bifidobacterium animalis) are desirable.

Bifidobacterium
m) By combining a genus lactic acid bacterium with said lactic acid bacterium,
Masking of less preferable fermentation components (for example, acetic acid and the like) produced by fermentation of lactic acid bacteria belonging to the genus Bifidobacterium and reduction of cheese odor represented by diacetyl, thereby giving a preferable fermentation odor.

Regarding the lactic acid bacteria to be combined, lactic acid bacteria belonging to the genus Bifidobacterium are compared with Lactobacillus acidophilus.
s), Lactobacillus case
i) and Streptococcus thermophilus (Strepto
coccus thermophilus) by using two or more kinds of lactic acid bacteria selected from among three kinds of lactic acid-fermented soymilk, which can grow well in soymilk and give a lactic acid-fermented soymilk having an excellent flavor. Further, Lactobacillus bulgaricus (Lactobacil
lus bulgaricus)
Usually, Lactobacillus Bulgaricus (Lactobacillus
bulgaricus) alone in soymilk, in combination with Bifidobacterium lactic acid bacteria, Bifidobacterium lactic acid bacteria and Streptococcus thermophilus
ilus), the growth is not good at the stage up to the combination (up to 3 species), but Bifidobacterium
m) Lactobacillus bulgaricus in addition to the genus lactic acid bacteria and the two or more lactic acid bacteria.
When used in combination, Lactobacillus bulgaricus (Lactobac
illus bulgaricus) is promoted to improve the flavor improving effect of lactic acid-fermented soymilk.

The above-mentioned lactic acid bacteria can be fermented simultaneously or separately cultured and then mixed. Preferably, the simultaneous lactic acid bacteria can give a better flavor and are suitable.

As for the fermentation method, a bulk starter can be prepared and added, or a freeze-concentrated bacterium or a freeze-dried concentrated bacterium can be directly added to soymilk.

The amount of addition varies depending on the fermentation temperature and the fermentation time. For example, 0.5 to 15% for bulk, and when added directly, the initial concentration should be 10 5 / ml or more. Can be added.

Lactic acid fermentation is carried out at a fermentation temperature of 20 to 50 ° C. for 3 to 3 hours.
The reaction can be performed for 48 hours, preferably at 25 to 45 ° C for 4 to 24 hours.

The fermentation apparatus can be carried out with the same apparatus as used for producing fermented milk using milk as a raw material.

The obtained lactic acid-fermented soymilk is cooled after stirring and filled as it is to obtain a soft yogurt-like lactic acid-fermented soymilk, or homogenized and then cooled to obtain a drink yogurt-type fermented soymilk. I can do it. If necessary, add various flavors, dyes, stabilizers,
By adding a fruit preparation or the like, it is also possible to produce various fruit type products.

The lactic acid-fermented soymilk fermented after filling in a small container can be cooled as it is to obtain a hard yogurt-like lactic acid-fermented soymilk. On this occasion,
It is free to add various flavors, dyes, stabilizers and the like before fermentation.

Next, the lactic acid-fermented soymilk of the present invention will be described. The lactic acid-fermented soymilk of the present invention can be produced as described above, and the soymilk is mixed with Bifidobacterium (Bifi bacterium).
lactic acid bacteria, Lactobacillus bulgaricus, Streptococcus thermophilu
s), Lactobacillus acidophilus (Lactobacillus
acidophilus) and Lactobacillus casei (Lactoba
The lactic acid-fermented soymilk is present in two or more, preferably three or more, selected from the four types of lactic acid bacteria of Cillus casei).
Lactic acid-fermented soymilk using two or more selected from Lactobacillus acidophilus, Lactobacillus casei and Streptococcus thermophilus among the four types of lactic acid bacteria is preferred. The reason is as described above.

[0033]

The embodiments of the present invention will be described below with reference to examples. Example 1 and Comparative Example 1 (Production of lactic acid-fermented soymilk) Commercially-produced soymilk (solid content: 9%) produced by a conventional method was heated at 142 ° C. for 5 seconds, cooled to 40 ° C., and shown in Tables 1 and 2. The culture solution of the commercially available lactic acid bacteria (freeze-dried lactic acid bacteria) shown as a starter was added in a total amount of 3%,
A small plastic container filled with PH4.4
After fermentation at 40 ° C. for 6 to 24 hours until the temperature reached 5 ° C., lactic acid-fermented soymilk was prepared.

The fermented soymilk was evaluated for green grass odor, astringency, and flavor by a sensory test conducted by an in-house panelist. The results are shown in the table below.

[0035]

[Table 1] ---------------------------------------------- --------------- No. 1 2 3 4 5 6 7 -------------------------- ----------------------------------- BL 1% 1% 1% 1% 1% 1% 1% Sc.t 1% 1%-1% 1% 1%-LB---0.5% 0.5%-0.5% LA 1%-1%-0.5% 0.5% 1% LC-1% 1% 0.5%-0.5% 0.5% ------------------------------------------------ ------------- Green grass smell--------Smell-------Total flavor ◎-○ ○ ○ ◎ ◎ ◎ ◎-○ ------ -------------------------------------------------- ----- For bacteria, BL stands for Bifidobacterium longum and LB stands for Lactobacillus
bulgaricus), Sc.t is Streptococcus thermophilus, and LA is Lactobacillus acidophilu
s), LC is Lactobacillus c
asei). Regarding the flavor, ++ is very felt, + is felt, ± is slightly felt,-is not felt, X is poor, Δ is slightly poor, ○ is good, and ◎ is very good. (same as below)

[0036]

[Table 2] (Comparative Example 1) ----------------------------------------- ------------------------- No. 1 2 3 4 5 6 7 8 9 -------------- -------------------------------------------------- -BL 3%----1% 1% 1% 1% Sc.t-3%---2%--1% LB--3%---2%-1% LA---3 % ー ー ー 2% ー LC ー ー ー ー 3% ー ー ー ー -------------------------------- ---------------------------------- Green grass smell 〓〓 ± ± ± 〓〓 〓〓 〓〓 〓〓 Taste − ± + + − − − − Total flavor △ △ 〜 × × × △ △ 〜 × △ △ --------------------------- --------------------------------------- In addition, No.3 is due to insufficient fermentation The flavor was not evaluated.

As described above, Bifidobacterium (Bifidobacterium)
Lactobacillus belonging to the genus bacterium grows very well in soy milk, and is very effective in removing green grass odor and harshness.
The overall flavor was not at a satisfactory level. Lactobacillus bulgaricu
s), Streptococcus thermophilus (Streptoco
ccus thermophilus), Lactobacillus acidophilus, Lactobacillus
Four kinds of lactic acid bacteria of casei (Lactobacillus casei)
Each of them did not grow in additive-free soy milk or did not have a sufficient flavor improving effect. However, lactic acid bacteria belonging to the genus Bifidobacterium and Streptococcus thermophilus
ilus), Lactobacillus acidophilus (Lactobacil)
lus acidophilus, Lactobacillus casei (Lactobac)
By combining two or more types from illus casei), those with good flavor were obtained. These flavors are known from Lactobacillus vulgaris (Lactobacil
lus bulgaricus), Streptococcus thermophilus, and a combination of Bifidobacterium lactic acid bacteria were clearly different. On the other hand, in a combination of three or more types, Lactobacillus
bulgaricus) was obtained. Example 2 (Advantage of Desaccharides and Effect of Oligosaccharide Addition) After soaking the dehulled soybeans in water (50 ° C.) of 7 times the weight of the raw soybeans for 3 hours, removing the immersion water, draining, and then draining the raw soybeans The resulting go was heat-treated at 98 ° C. for 30 minutes, cooled to 80 ° C., and separated from okara with a screw decanter to obtain soy milk. This soymilk was sterilized at 145 ° C. for 4 seconds and then cooled to 40 ° C. The content of soluble sugar in the soymilk dry solid content of this soymilk was 0.79% by weight.

The soymilk prepared as described above is adjusted to a solid content of 9%, and 1% of fructooligosaccharide (Meiji Seika Co., Ltd .: trade name: "Mayoligo P") is added. Then, Bifidobacterium longum, Streptococcus are added. Thermophilus (Streptococcus thermophilus), Lactobacillus
Lactobacillus casei (Lactobacillus casei), a commercially available lactic acid bacterium (freeze-dried lactic acid bacterium) is used as a starter and 1% each.
And added to small plastic containers.

Next, the filled soymilk was heated at 40 ° C. for 7 hours.
After fermentation for 5 hours, the mixture was cooled to 5 ° C. to prepare lactic acid-fermented soymilk.

As a comparative example, a lactic acid bacterium was used in combination with Streptococcus thermophilus.
us), Lactobacillus bulgaricus (Lactobacillus)
bulgaricus) and fermented in the same manner with two types of bacteria.

Evaluation of the fermented soybean milk's green odor, savory taste, and flavor were made by panelists' sensory tests. The results are shown in the table below.

[0042]

[Table 3] ---------------------------------------------- ------ Example 2 Comparative Example 2 -------------------------------------- -------------- PH 4.35 4.56 Green grass smell I don't feel it almost I don't feel it I don't feel it I almost don't feel it I don't feel it almost I don't feel it anymore ◎ 〜 ○ △ 〜 × -------------------------------------------- -------- In Comparative Example 2, although the same soymilk was used, fermentation was slightly delayed, and the unpleasant odor and unpleasant taste of soybeans were removed, but the taste was good. There was a clear difference from Example 2.

Example 2 is the same as Example 1 in which sugar was not removed.
The taste became clearer than that of No. 2, and the flavor was even better. Example 3 (Advantage of High-Temperature Treatment) Dehulled soybeans were adjusted to pH 6 with sodium carbonate in an amount 6 times the weight of the raw soybeans.
After being immersed in water (85 ° C.) adjusted to 9.0 for 50 minutes, the immersion water was removed, and after draining, 95 times the amount of 4 times the weight of the raw material soybean was removed.
The resulting go was ground at 80 ° C. for 30 minutes and then separated from the okara with a screw decanter to obtain soy milk.

After sterilizing this soy milk at 145 ° C. for 4 seconds,
Cooled to 40 ° C. The content of soluble sugar in the soymilk dry solid content of this soymilk was 0.62% by weight.

The soymilk prepared as described above was adjusted to a solid content of 9%, and 1% of fructooligosaccharide (Meiji Seika Co., Ltd .: trade name “Mayoligo P”) was added. Then, Bifidobacterium bifidum and Streptococcus thermostat were added. Filt (Streptococcus thermophilus) and Lactobacillus acidophilus (Lactobacillus acidophilus) were added as individual starter culture solutions of 1% each of the individual lactic acid bacteria, and filled in small plastic containers.

Then, the filled soy milk was heated at 40 ° C. for 7 hours.
After fermentation for 5 hours, the mixture was cooled to 5 ° C. to prepare lactic acid-fermented soymilk.

Evaluation of the fermented soybean milk's green odor, savory taste, and flavor were made by sensory tests of in-house panelists. The results are shown in the table below.

[0048]

[Table 4] ------------------------------ Example 3 ------------- ----------------- PH 4.38 I do not feel green grass smell Egg taste I almost do not feel Others Soy taste good Overall rating ◎ ----------- ------------------- Example 3 was much better than Example 2 in terms of shorter fermentation time and flavor. Example 4 Lactic acid-fermented soymilk prepared in the same manner as in Example 3 was homogenized with a mixer, and strawberry jam (sugar content 3
5 degrees) 17 parts, gelatin 0, 6 parts, and an appropriate amount of yogurt flavor were added to obtain a fruit yogurt type product.

This yogurt-like product exhibited excellent taste and smell as compared with the known lactic acid-fermented soymilk, and had a structure very similar to dairy yogurt.

[0050]

The lactic acid-fermented soybean milk conventionally known has a masking of unpleasant odor of soybean, a fermented flavor that is not so preferable q, or a product in which the original body taste and taste of soybean are erased. Delicious foods that satisfy the general consumer have not been obtained.

According to the present invention, it is possible to remarkably improve the unpleasant odor and unpleasant taste inherent in soybean which could not be obtained by the conventional lactic acid fermentation, and to produce a delicious lactic acid-fermented soymilk having the original body taste and umami of soybean. It has become.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Haruo Tsumura 1 Sumiyoshicho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. Inside the Hannan Plant of the formula company (72) Inventor Hayato Kubota 1-Sumiyoshicho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. Inside the Hannan Factory

Claims (2)

[Claims] (1) Bifidobacterium (Bifidobacterium) is contained in soymilk.
Lactobacillus acidophilus, Lactobacillus casei and Streptococcus thermophilu
A lactic acid-fermented soymilk in which two or more types selected from the three types of lactic acid bacteria of s) are present. 2. Bifidobacterium (Bifidoba) is added to soymilk.
Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei) and Streptococcus thermophilus
A method for producing lactic acid-fermented soymilk, comprising fermenting using two or more selected from the three types of lactic acid bacteria.