JPS59132855A - Production of alcohol-containing lactic acid beverage - Google Patents

Abstract

PURPOSE:Soybean milk containing saccharides is inoculated with a lactic bacterium and an ethanol-produing yeast and cultured to produce an ethanol-containing lactic acid beverage almost free from bad smell characteristic in soybean milk or in conventional ethanol-containing lactic acid beverage. CONSTITUTION:Soybean milk is combined with 20-100pts.wt. per 100pts.wt. of the solid component in the milk, of saccharides such as lactose, sucrose or glucose and inoculated with a lactic bacterium such as Lactobacillus bulgaricus or Streptococcus thermophilus and an ethanol-producing yeast such as Kluyveromyces lactis, Candida kefyr or Saccharomyces cerevisiae, then subjected to cultivation at about 20-40 deg.C for 40-100hr.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing an alcohol-containing lactic acid beverage based on soymilk.

Milk liquors such as kefir, which is made in Eastern Europe, mainly in the Caucasus, using cow's milk or goat's milk as raw materials, and koumis, which is made in Central Asia and Mongolia using horse milk as raw materials, are , a beverage obtained by fermenting raw milk in the symbiosis of lactic acid bacteria and lactose-assimilating yeast, contains lactic acid and alcohol, has a moderate sour taste and a unique flavor, and has been praised as a ``nutritious and healthy drink.'' However, its unique odor makes this drink very palatable, and it is hardly sold commercially in Japan.

As the inventor of the present invention continued to research ways to overcome these drawbacks of conventional milk liquor, he decided to use soymilk with added sugars as the raw material milk and apply the conventional principle of milk liquor production to Tore. , has a refreshing flavor not found in conventional milk liquor,
Furthermore, the present invention was completed by discovering that a new alcohol-containing lactic acid beverage that has almost no odor, which is characteristic of soy milk and conventional milk liquors, can be obtained.

That is, the gist of the present invention resides in a method for producing an alcohol-containing lactic acid beverage, which comprises inoculating lactic acid bacteria and ethanol-producing yeast into soybean milk to which sugars have been added and culturing the soybean milk.

The raw milk used in the present invention is usually prepared by adding sugars to commercially available soymilk or soymilk obtained by suspending soybean powder in water, and is sterilized before inoculation with bacteria.

The saccharide used in the present invention may be any saccharide as long as it can be assimilated by ethanol-producing fermentation, and although it is not particularly limited, lactose, sucrose, glucose, etc. are usually used.

The amount of sugars may be selected depending on the alcohol or lactic acid concentration of the final product, and is not particularly limited, but is usually 20 to 100 parts by weight per 100 parts by weight of solid content in soymilk. do.

As the lactic acid bacteria used in the present invention, those conventionally used in the production of lactic acid bacteria drinks and milk liquors can be conveniently used alone or in combination. Examples of such lactic acid bacteria include Lactobacillus bulgaricus.
us bulgaricus), Lactobacillus
Lactobacillus acidophilus
ophillus), Streptococcus thermophila, x (5treptococcus the
rmophilus).

Lactobacillus casei
kasei), Streptococcus lactis (S
treptococcus 1actis), but two combinations of Lactohacilus pulcaricus and Lactobacillus acidophilus and Lactobacillus bulgaricus and Streptococcus thermophilus are preferred.

Furthermore, as the ethanol-producing yeast used in the present invention, it is convenient to use those conventionally used for alcoholic fermentation of various beverages alone or in combination. As such ethanol-producing yeast, Kluyveromyces
Kluvveromvces Iactis
), Candida Keffi/l/(Candida
kefyr), Saccharo 0 Myces cerevisia x (Saccharomyces cerevis
iae), Zatsuka D'? Isesu Ubaram (5accl)
>aromycesuvarum) and the like are preferred in terms of alcohol production ability and flavor.

The above-mentioned lactic acid bacteria and ethanol-producing yeast are generally precultured in soymilk to which sugars have been added, and then inoculated into the culture solution and raw milk.

Lactic acid bacteria and ethanol-producing yeast can be inoculated into raw milk at the same time and cultured under specified conditions, or lactic acid bacteria can be inoculated into raw milk and cultured under specified conditions, and then ethanol-producing yeast can be inoculated and cultured under specified conditions. It is common to culture under

Culture conditions may be selected appropriately depending on the type of bacteria, amount of bacteria inoculated, method of inoculating bacteria, culture time, concentration of raw milk, amount of sugar, desired concentration of lactic acid and alcohol in the final product, etc. However, it is usually cultured at about 20 to 40°C for 40 to 100 hours.

The product prepared as described above has the odor characteristic of conventional milk sake and soy milk, and in addition to various nutritional components contained in soy milk, it also contains lactic acid (usually about 0.1 to 1.0 parts). , ethyl alcohol (usually about 0.1-3.0%).

Since it contains a small amount of higher alcohol and effervescent carbon dioxide gas, it is a novel nutritious and healthy drink that is rich in refreshing flavor and has stable quality. In addition, various conventional additives, such as fruit juice, 1 sucrose, organic acids, and vitamins.

Stabilizers, fragrance 1 colorants, etc. may be added as appropriate.

Further, according to the method of the present invention, it is expected that the consumption of soy milk, which is not popular in other dairy products due to its unique odor, will be greatly expanded.

Hereinafter, the present invention will be explained by examples.

Example 1 Commercially available unadjusted soy milk (7% solids) 21 parts lactose
Dissolve 00g and autoclave at 105°C for 10 minutes.
Lactic acid bacteria (Streptococcus thermophilus and Lactobacillus) were cultured separately in a lactose-added soymilk medium in the cooled raw soymilk.

bulgaricus) culture solution 50rn! , and 50 mA' of a culture solution of lactose assimilating yeast (Candida kefir) were added and inoculated, and statically cultured at 30° C. for 8 hours.

The obtained culture solution had a titratable acidity of 0.8 and an alcohol concentration of 0.9%, and had no odor characteristic of conventional milk liquor or soy milk.

Example 2 The culture solution prepared in Example 1 and the culture solution prepared in Example 1 were used in the same manner as in Example 1, except that soymilk prepared by suspending 120 g of soybean powder in water 21 was used for commercially available soymilk with no ingredient adjustment. A culture solution with almost similar properties was obtained.

Example 3 Commercially available unadjusted soy milk (7% solids) 2V to 1 lactose
00g was dissolved and sterilized under high pressure at 105°C for 10 minutes, and the cooled raw soymilk was mixed with 50% culture solution of Streptococcus thermophilus and O. Lactohacilus bulgaricus, which had been separately cultured in a lactose-added soymilk medium as lactic acid bacteria.
The cells were added and inoculated in ml portions and cultured statically at 30°C. When the titratable acidity of this culture solution reached 0.07, a culture solution of lactose-assimilating yeast (Candida kefir) cultured in lactose-added soymilk was inoculated with 100 μg of the culture solution, and further cultured at 30° C. for 24 hours. The titratable acidity of the obtained culture solution was 0.9, the alcohol concentration was 0.9%, and there was no odor characteristic of conventional milk liquor or soy milk.

Example 4 Add 120g of soybean powder to 2.5g of water in a commercially available soybean paste without any ingredient adjustment. A culture solution having almost the same properties as the culture solution prepared in Example 3 was obtained in the same manner as in Example 3 except that soybean milk suspended in E was used.

Example 5 Example 1,
A culture solution having almost the same properties as the culture solution prepared in 2.3.4 was obtained.

Example 6 Examples 1 and 2, except that either one of sucrose or glucose or one of Saccharomyces cerevisiae or Saccharomyces labarum was used instead of lactose and Candida kefir in Examples 1 and 3. 3.4
In the same manner as above, a culture solution having almost the same properties as the culture solution prepared in Examples 1, 2, and 3.4 was obtained.

Claims (1)

[Scope of Claims] A method for producing an alcohol-containing lactic acid beverage, which comprises inoculating soybean milk to which monosaccharide has been added with lactic acid bacteria and ethanol-producing yeast and culturing them. 2. The method according to claim 1, wherein the lactic acid bacteria are one or more lactic acid bacteria selected from the group consisting of Lactobacillus pulcaricus, Lactobacillus andophilus, Lactobacillus casei, Streptococcus thermophilus, and Streptococcus lactis. 3 ethanol il = productive yeast is Kluyveromyces
lactis, Kluyveromyces fracilis, Candida kefir, Candida pseudotropicalis,
2. The method according to claim 1, wherein the yeast is one or more yeasts selected from the group consisting of Satucharomyces cerevisiae and Satucharomyces lavalum. 4. The method according to item 1, wherein the culturing is carried out at 20 to 40°C for 40 to 100 hours.