JPS60164450A - Fermented food of soybean milk and its preparation - Google Patents

Abstract

PURPOSE:To obtain the titled food having a structure like custard, showing neither a smell of soybeans nor astringency of soybeans, having a sweet flavor and texture pleasant to the palate, by forming a medium consisting essentially of soybean milk, eggs, and a saccharide, sterilizing it under heating, adding lactic acid bacteria to it, fermenting it. CONSTITUTION:Preferably 3.0-8.5wt% soybean milk is blended with 7-45wt% eggs, and 8-30wt% saccharide (e.g., sucrose, etc.), and, if necessary, 1-2wt% fats and oils, to form a medium. It, for example, is sterilized under heating at 60-70 deg.C for 10-30min, preferably 1-5wt% lactic acid bacteria is added to it, and it is fermented at 40-45 deg.C for 3-20hr, to give the desired food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a fermented soy milk food that has a custard-like structure, has no soy odor, no soy astringency, no harsh taste, has a sweet flavor, and has a pleasant texture, and a method for producing the same. Regarding.

In recent years, with the trend toward health consciousness, soymilk, which is rich in nutritional composition such as vegetable protein, various vitamins, and oil, has been attracting a lot of attention. At the same time, various foods using soy milk are being actively developed, including soy milk drinks,
Many foods such as soy milk cheese, soy milk yogurt, and soy milk sweets are on the market.

Puddings using soy milk are also known, but puddings obtained in the same manner as when using milk have the following problems.

In other words, pudding made with soy milk as the main ingredient and solidified (gelled) with a stabilizer, for example, retains a considerable amount of the unpleasant soy odor, astringency, and harsh taste of soybeans. However, the texture was lumpy and lacked a smooth texture, and unless sweeteners and flavorings were used, there was no umami at all.

In addition, yogurt made by fermenting soy milk was also produced under special public interest.
No. 130, JP-A No. 52-99251, etc., but all of these have a flexible structure and are not strong enough to keep their shape when placed in Tsukuda, for example. It wasn't a feeling.

Furthermore, Japanese Patent Publication No. 58-131-38 proposes a yogurt-like food made by fermenting eggs and animal milk, but this also has a flexible structure and is made using animal milk. Because of the large amount added, the flavor was completely different from soy milk foods.

Based on the above, the present inventors used soy milk to
The research was carried out with the aim of obtaining a custard-like food with a relatively firm structure, which has a mild flavor and texture that is free from bean odor, astringency, and harsh taste.

As a result, foods obtained by inoculating lactic acid bacteria into a medium formed by combining soy milk, eggs, and sugar and fermenting the same have been proposed in addition to soy milk alone or eggs and animal products as proposed in known literature. Unlike fermented foods obtained by fermenting milk, the structure is not flexible, but instead has a relatively firm custard-like structure, and at the same time, it has a unique U taste with an unpleasant soy smell, astringency, and harshness removed. I learned that it has a good flavor, has a smooth texture, and melts in the mouth without having a lumpy texture.

The present invention has been made based on the above findings, and the gist thereof is to inoculate lactic acid bacteria into a medium made mainly of soy milk, egg fluid, and sugar, with addition of fats and oils as necessary, This is a fermented soy milk food made by fermenting this.

The present invention will be described in detail below.

The fermented soy milk food of the present invention is obtained by inoculating lactic acid bacteria into a medium made mainly of soy milk, egg liquid, and sugar, and adding oil and fat as necessary, and fermenting the medium. The following describes the culture medium used.

The soy milk used in the culture medium is obtained from raw soybeans or defatted soybeans by a conventional method.For example, it is obtained by soaking raw soybeans or defatted soybeans in water, grinding them, and removing the residue from them. (common soybean milk), or one made from the dried or concentrated soybean milk obtained as described above. Soy milk is usually used so that the amount of soy protein in the culture medium is approximately 0 to 8.5% by weight, giving the resulting food a sweet soy milk flavor and a strength suitable for custard. It is preferable to do so.

Egg liquid refers to whole egg liquid, egg white liquid, egg yolk liquid, etc. obtained by breaking chicken eggs, and those obtained from frozen egg white, concentrated egg white, dried egg white, dried egg yolk, etc. can also be used. When whole egg liquid and egg yolk liquid are used, the resulting food structure becomes elastic, while when egg white liquid is used, the food structure tends to be strong.

From the above, when whole egg liquid and egg white liquid, or egg yolk liquid and egg white liquid are used together, the physical properties of the resulting food can be changed by adjusting the amounts of both used. For example, when using soy milk in the above amount, the amount of egg fluid to be used is 7 to 45% by weight in the culture medium.
This is particularly preferred in order to give the obtained food a strength suitable for use as custard.

Any sugar may be used as long as it promotes lactic acid fermentation; for example, lactose, glucose, sucrose, or a mixture thereof can be used. In this case, the amount used is 0 in the medium.
．． It is preferably 1% by weight or more, and the amount used is 0.1% by weight or more.
%, the lactic acid fermentation described later may not be carried out sufficiently.

Furthermore, when sugar is used in the culture medium, it has the effect of promoting lactic acid fermentation as described above, suppressing the sourness of the fermented food obtained after fermentation, and imparting sweetness to it. In this case, in addition to the above-mentioned sugars, sugars that are not involved in lactic acid fermentation, such as general U-wood materials, can also be used, and these can be used in combination in various forms. In addition, the amount of sugar used in the above case is preferably 8 to 30% by weight in the medium as a whole, including those involved in lactic acid fermentation and those not involved, and the fermented food obtained in this case has a particularly sweet and rich flavor.

Moreover, as the fat, any vegetable oil or animal fat can be widely used. Although it is optional to use oil or fat in the culture medium in the present invention, if this is used, the resulting fermented food will have a very smooth texture and melt in the mouth. In the above case, it is preferable to use the oil in the medium in an amount of 0.5 to 4% by weight, more preferably 1 to 2% by weight.

In the present invention, when using dried or concentrated soy milk or egg fluid, the culture medium can be covered with water as appropriate.

In addition to the above-mentioned compositions, the medium may appropriately contain pigments, fragrances, stabilizers (gelatin, agar, xanthan gum, etc.), milk, powdered milk, powdered skim milk, vitamins, minerals, sweeteners, etc.

The composition as described above is mixed using a stirrer or the like to form a medium. The formed medium is e.g.
Sterilization treatment is performed by repeating heating at 70° C. for 10 to 30 minutes once or several times. This is done in order to kill bacteria in the medium in advance so that bacteria other than lactic acid bacteria do not proliferate during lactic acid fermentation, which will be described later. The above conditions are
It is preferable not only to sufficiently sterilize the culture medium without causing denaturation and coagulation, but also to improve the strength and texture of the food obtained after fermentation as custard.

After sterilization, the culture medium is usually quickly cooled to about 30 to 40°C, and if necessary, the pH is adjusted with hydrochloric acid or organic acid.
It is desirable to adjust the lactic acid bacteria to weakly acidic or neutral, which is the optimum p1-1 of the lactic acid bacteria to be inoculated.

The fermented food of the present invention is obtained by inoculating lactic acid bacteria into a medium obtained from sea urchin (J) described above and fermenting it. Here, lactic acid bacteria are those that decompose common sugars and produce lactic acid.
For example, lactic acid bacilli such as Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus capii, and Lactobacillus neigleti, and lactic acid cocci such as Streptococcus thermophilus and Streptococcus cremoris can be used. Lactic acid bacteria as mentioned above (number of bacteria: 107~
108/ml) is used singly or in combination of two or more, and is preferably inoculated into the medium at a concentration of, for example, 1 to 5% by weight. After inoculating the lactic acid bacteria, the mixture is usually sufficiently mixed by stirring, shaking, etc.

In this state, lactic acid (1) gradually decomposes sugar to produce lactic acid (lactic acid fermentation), and the pH of the medium gradually decreases to the acidic side, and eventually the medium solidifies into a custard-like state.

In this case, fermentation usually takes Shinji's 118 to 4.2 to 5.0.
The process is carried out at 40-45° C. for 3-20 hours to reduce the temperature to 40-45°C. The fermentation time will be faster if the amount of lactic acid bacteria inoculated is large, but in order to give the resulting food a sweet flavor and to have the most desirable strength and texture for custard, it is necessary to inoculate lactic acid bacteria at the above-mentioned amount. When inoculated,
It is particularly preferable to ferment at 40 to 42°C for 4 to 7 hours.

The fermented soy milk food of the present invention can be obtained as described above, but in order to clarify its effects, soy milk food using conventional stabilizers, soy milk alone, or fermented food obtained by fermenting eggs and milk were compared. The following are test examples and examples showing differences in flavor, flavor, texture, and strength.

Test Example 1 Soy milk (raw soy milk with soy protein content m7.8%) 90% by weight
, sugar 8% by weight, gelatin 2% by weight, engineering.

After heating and mixing an appropriate amount of 1 sense at about 70°C, the mixture was dispensed into containers and cooled and solidified at about 5°C for 1 hour to obtain a soy milk food.

Test Example 2 Soy milk (raw soy milk with a soy protein content of 7.8%) 90% by weight
, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence are mixed using a stirrer to form a medium, and this medium is heated at 70° C. for 15 minutes. After cooling the above medium to room temperature, add 3% by weight of a mixed starter of Streptococcus thermophilus and Lactobacillus pulcaricus to the medium, and dispense it into containers.
Fermentation was carried out at 2° C. for about 7 hours to obtain a soybean milk fermented food.

Test Example 3 A culture medium was formed by mixing 85 wt % milk, 5 wt % whole egg liquid, 5 wt % sugar, 5 wt % glucose, and an appropriate amount of essence using a stirrer, and the above was exactly the same as in Test Example 2 for light. and obtained fermented foods.

Test Example 4 A culture medium was formed by mixing 83% by weight of milk, 7% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following was carried out in exactly the same manner as in Test Example 2 above. Obtained fermented food.

Test Example 5 A culture medium was formed by mixing 65% by weight of milk, 25% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following was carried out in exactly the same manner as in Test Example 2 above. Obtained fermented food.

Test Example 6 A culture medium was formed by mixing 45% by weight of milk, 45% by weight of whole egg liquid, 5% sugar, 5% by weight glucose, and an appropriate amount of essence using a stirrer, and the following procedure was carried out in exactly the same manner as in Test Example 2. Fermented food was obtained.

Test Example 7 A culture medium was formed by mixing 40% by weight of milk, 50% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following was carried out in exactly the same manner as in Test Example 2 above. Obtained fermented food.

Example 1 Soy milk (raw soy milk with a soy protein content of 7.8%) 85% by weight
, 5% by weight of egg liquid, 5% by weight of sugar, and grapes are combined to form a medium, and this medium is heat-treated at 70° C. for 15 minutes. After cooling the medium from above 2 to room temperature, 3% by weight of a mixed starter of Streptococcus thermophilus and Lactobacillus pulcaricus was added to the medium, dispensed into containers, and fermented at 40-42°C for about 7 hours to produce fermented soy milk food. I got it.

Example 2 A culture medium was formed by mixing 83% by weight of soy milk, 7% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following procedure was carried out in exactly the same manner as in Example 1 above. A soy milk fermented food was obtained.

Example 3 A medium was formed by mixing 65% by weight of soy milk, 25% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the process was carried out in exactly the same manner as in Example 1. A soy milk fermented food was obtained.

Example 4 A medium was formed by mixing 45% by weight of soy milk, 45% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following was carried out in exactly the same manner as in Example 1 above. A fermented soy milk food was obtained.

Example 5 40% by weight of soy milk, 50% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and appropriate aged essence were mixed with a stirrer to collapse the medium, and the following methods were carried out in the previous steps and 5. This shows the flavor, flavor, texture, and bullet holes of the food obtained.

As is clear from Table 1, soymilk food made by solidifying soymilk with xanthan gum has a strong custard-like structure, but it has a strong bean odor, astringency, and harshness, and has a lumpy texture that may melt in your mouth. It was bad and unsuitable as a custard food.

Even when soy milk was fermented alone, it remained with a soy odor, astringency, and acrid taste, had a soft yogurt-like structure, and had poor texture and meltability in the mouth, making it unsuitable as a custard food.

Also, the structure of fermented milk and eggs was too soft to be called custard.

On the other hand, the soymilk fermented food of the present invention obtained by fermenting soymilk, egg liquid, and sugar has a relatively strong structure suitable for custard, and has no bean odor, astringency, or harsh taste, and has sweetness and richness. It had a unique flavor, texture, and smooth texture, making it an excellent custard food.

As described above, the fermented soy milk food of the present invention has a custard-like structure, and has a good sweet flavor with no soy odor, astringency, or harsh taste, and also has a good texture and melts in the mouth. It is very effective as a dessert or Kanko food.

Example 6 Soy milk (raw soy milk with a soy protein content of 7.8%) 62
% by weight, 3% by weight of safflower oil, and 1% by weight of sucrose fatty acid ester are emulsified and mixed at about 60° C. using a homogenizer. Add 24% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence, and mix with a stirrer to form a medium. This medium is heated at 70° C. for 15 minutes and cooled to room temperature, which is repeated twice.

To the medium after heating and cooling, add 0.5 1% of Stosib 1-Cotchus zermonilus and 0.5% by weight of Lactobacillus plucaricus, dispense into containers, and ferment at 40 to 42°C for about 7 hours. A fermented soy milk food was obtained.

The food obtained as described above had a custard-like structure, had a sweet flavor without bean odor, astringency, or harsh taste, and had a very smooth texture and melted in the mouth.

Patent applicant: House Foods Industry Co., Ltd. value ([1) (gel strength).

1:2; Strength cannot be measured because no gel is formed.

Claims (5)

[Claims] (1) A soymilk fermented food made by inoculating lactic acid bacteria into a medium made mainly of soymilk, egg liquid, and sugar, with the addition of fats and oils as necessary, and fermenting the medium. (2) The fermented soy milk food according to claim (1), characterized in that the medium contains 7 to 45% of egg fluid. (3) The soy milk fermented food according to claim (1) or (2), characterized in that the medium contains 8 to 30% sugar. (4) Claims (1), (2), or (3) characterized in that the culture medium contains 0.5 to 5% oil or fat.
Fermented soy milk food as described in section. (5) Production of a soy milk fermented food product, which is characterized by forming a medium mainly consisting of soy milk, egg liquid, and sugar, adding oil and fat as necessary to form a medium, heat sterilizing the medium, and then fermenting it by adding lactic acid bacteria. Law.