JPS60237938A - Preparation of fermented soya milk - Google Patents
Preparation of fermented soya milkInfo
- Publication number
- JPS60237938A JPS60237938A JP60055429A JP5542985A JPS60237938A JP S60237938 A JPS60237938 A JP S60237938A JP 60055429 A JP60055429 A JP 60055429A JP 5542985 A JP5542985 A JP 5542985A JP S60237938 A JPS60237938 A JP S60237938A
- Authority
- JP
- Japan
- Prior art keywords
- fermented
- soya milk
- milk
- fermented soya
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【発明の詳細な説明】
豆乳に乳酸菌を加えて発酵することは全く知られていな
い。[Detailed Description of the Invention] It is completely unknown that soybean milk is fermented by adding lactic acid bacteria.
本発明は、これを開発することに成功したものである。The present invention has succeeded in developing this.
即ち、豆乳組成物に乳酸菌スターターを加えて発酵し、
所定の酸度にした後約１０℃以下に冷却して発酵豆乳と
する。That is, a lactic acid bacteria starter is added to a soybean milk composition and fermented,
After adjusting the acidity to a predetermined level, the soybean milk is cooled to about 10°C or less to obtain fermented soymilk.
乳化剤を加えて発酵すると、分散が均一になり、発酵が
よりスムースになる。Adding an emulsifier to fermentation will make the dispersion more uniform and fermentation will be smoother.
豆乳はしぼつた豆乳だけでなく、いわゆる、おからのは
いつたしぼる前の豆乳も含まれるものであり、滑らかさ
の少い別の変つた風味になり、繊維質か多くなるため、
排便性が良くなり、好しい、具体的な方法は使用する豆
乳組成物又は乳酸菌スターターの種類、所望する発酵豆
乳の性質等によつて当然異るが、予め殺菌した豆乳組成
物を約２０〜４２℃に冷却し、これに約０．５〜３％の
乳酸菌スターターを加え、約２０〜４２℃で発酵し、所
定の酸度になつた時約１０℃以下に冷却して発酵豆乳と
する。Soy milk contains not only soy milk that has been squeezed, but also soy milk that has not yet been squeezed.
The preferred and specific method for improving defecation will naturally vary depending on the type of soymilk composition or lactic acid bacteria starter used, the desired properties of the fermented soymilk, etc. Cool to 42°C, add about 0.5 to 3% lactic acid bacteria starter, ferment at about 20 to 42°C, and when a predetermined acidity is reached, cool to about 10°C or less to obtain fermented soymilk.
発酵豆乳を加熱殺菌して又はしないで瀘過してホエーを
除去すると、チーズ状の発酵豆乳になる、発酵豆乳は豆
乳を発酵したものであり、豆乳は植物性蛋白質および植
物性油に富み、これが乳酸菌で発酵されているため、消
化性が大になり、健康食品として極めてすぐれている。When fermented soy milk is filtered to remove whey with or without heat sterilization, it becomes cheese-like fermented soy milk. Fermented soy milk is fermented soy milk, and soy milk is rich in vegetable protein and vegetable oil. Because it is fermented with lactic acid bacteria, it is highly digestible and is an excellent health food.
乳酸菌スターターは１種又は組合せて使用する、乳酸菌
スターターは、Ｌ．ｂｕｌｇａｒｉｃｕｓ．Ｌ．ａｃｉ
ｄｏｐｈｉｌｕｓ．Ｓｔｒ．ｌａｃｔｉｓ．Ｓｔｒ．ｔ
ｈｅｒｍｏｐｈｉｌｕｓ．Ｌ．ｃａｓｅｉ．Ｓｔｒ．ｃ
ｒｅｍｏｒｉｓ 等が代表的である。The lactic acid bacteria starter may be used alone or in combination.Lactic acid bacteria starters include L. bulgaricus. L. aci
dophilus. Str. lactis. Str. t
hermophilus. L. casei. Str. c.
Typical examples include S. remoris and the like.
豆乳に脱脂粉乳又は全脂粉乳等の粉乳、又は練乳が一部
加えられて発酵すると、乳酸飲料、ヨーグルトの風味が
加味された全く独得のすぐれた発酵豆乳になると共に発
酵がよりスムースになる。When a part of milk powder such as skim milk powder or whole milk powder, or condensed milk is added to soymilk and fermented, a completely unique and excellent fermented soymilk with the flavor of a lactic acid drink or yogurt added is obtained, and the fermentation becomes smoother.
豆乳に脱脂乳又は生クリームを一部加えて発酵すると、
チーズ臭を有する全く独得のすぐれた発酵豆乳になると
共に発酵がよりスムースになる、豆乳に脱脂粉乳又は（
および）乳酸カルシウム又はアルカリカルシウムイオン
水を一部加えて発酵すると、カルシウム分の多い発酵豆
乳となり、健康食品として更にすぐれたものになる。When soy milk is fermented by adding some skim milk or fresh cream,
Adding skim milk powder or (
and) When fermented by adding a portion of calcium lactate or alkaline calcium ion water, fermented soybean milk with a high calcium content is obtained, making it even better as a health food.
乳酸カルシウムはより容易にカルシウム分を大にするこ
とができる。Calcium lactate can more easily increase the calcium content.
アルカリカルシウムイオン水は発酵がよりスムースにな
り、均質性の大きいカルシウム分が大きいよりすぐれた
発酵豆乳になり、健康食品として更にすぐれたものにな
る。Alkaline calcium ion water allows for smoother fermentation, resulting in fermented soy milk with greater homogeneity and higher calcium content, making it even better as a health food.
これらを併用すると、これらの特性が加味されるため好
しい。It is preferable to use these in combination because these characteristics are taken into account.
アルカリカルシウムイオン水をつくる方法は、たとえば
、マイオムコのアルカリイオン整水器（ｋ．ｋ． オム
コ）を使用して乳酸カルシウム又は塩化カルシウム水溶
液をスヤキの内側にいれ、これに更に水をいれてあふれ
ない程度まで一杯にいれ、スヤキの外側には所定の水位
線まで水をいれ、蓋を締めて所定時間（大体６〜１５分
間）電解した後、切替レバーの矢印を酸性水の方に向け
て酸性水を除去し、次いで矢印をアルカリ水の方に向け
てアルカリカルシウムイオン水を捕集してつくる、これ
はなるべく早く使用することがより好しい、使用する水
にカルシウムが多い時は、乳酸カルシウム又は塩化カル
シウム水溶液を加えなくも良い場合があるが、通常は加
えるのが普通である。To make alkaline calcium ion water, for example, use My Omco's alkaline ion water conditioner (k.k. Omco) to put calcium lactate or calcium chloride aqueous solution inside the Suyaki, then add water to it and let it overflow. Fill the Suyaki with water until it reaches the specified water level, close the lid, and electrolyze for the specified period of time (approximately 6 to 15 minutes), then turn the arrow on the switching lever toward acidic water. Remove acidic water, then point the arrow towards alkaline water to collect alkaline calcium ion water. It is better to use this as soon as possible. When the water used has a lot of calcium, lactic acid Although there are cases where it is not necessary to add calcium or calcium chloride aqueous solution, it is usual to add it.
特許出願人 太田 敏行Patent applicant: Toshiyuki Ota
Claims (1)
乳の製造法A method for producing fermented soy milk, which is characterized by adding lactic acid bacteria to soy milk and fermenting it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60055429A JPS60237938A (en) | 1985-03-19 | 1985-03-19 | Preparation of fermented soya milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60055429A JPS60237938A (en) | 1985-03-19 | 1985-03-19 | Preparation of fermented soya milk |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11227782A Division JPS592655A (en) | 1982-06-29 | 1982-06-29 | Cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS60237938A true JPS60237938A (en) | 1985-11-26 |
Family
ID=12998339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60055429A Pending JPS60237938A (en) | 1985-03-19 | 1985-03-19 | Preparation of fermented soya milk |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60237938A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011167190A (en) * | 2010-02-17 | 2011-09-01 | Lotte Chilsung Beverage Co Ltd | Fermented soya milk lactobacillus beverage and method for producing the same |
| WO2021187159A1 (en) * | 2020-03-16 | 2021-09-23 | キッコーマン株式会社 | Fermented soybean beverage concentrate and production method thereof |
-
1985
- 1985-03-19 JP JP60055429A patent/JPS60237938A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011167190A (en) * | 2010-02-17 | 2011-09-01 | Lotte Chilsung Beverage Co Ltd | Fermented soya milk lactobacillus beverage and method for producing the same |
| WO2021187159A1 (en) * | 2020-03-16 | 2021-09-23 | キッコーマン株式会社 | Fermented soybean beverage concentrate and production method thereof |
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