JPS60241848A - Lactic acid fermantation drink and its preparation - Google Patents

Abstract

PURPOSE:To obtain the titled drink sutable for drinking, having improved mixed and integrated flavor, by subjecting a mixture of treated raw red beets and dairy products of animal, etc. having a clear color tone of raw red beet of its own, and a specific ratio of fatless solid content to lactic acid fermentation. CONSTITUTION:Raw red beets are grund, squeezed to give juice, which is optionally blended with water, sterilized under heating, and cooled to give treated raw red beets, which are mixed with sterilized and cooled animal or vegetable dairy products preferably defatted powdered milk having <=8wt% (preferably <=3wt%) fatless solid content based on the treated raw red beets. This mixture is adjusted to a proper pH, fermented with lactic acid bacteria belonging to the genera preferably Lactobacillus and Streptocaccus, and molds are separated from the mixture to give a fermented solution, which is optionally concentrated and/ or adjusted, to give the aimed drink.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a lactic acid fermented beverage and a method for producing the same, and more specifically, the present invention relates to a lactic acid fermented beverage and a method for producing the same. The present invention relates to a lactic acid fermented beverage that utilizes various minerals, vitamins, etc. contained in the beverage and combines secondary flavors resulting from harmonized and efficient lactic acid fermentation, and has an integrated flavor that is excellent for drinking, and a method for producing the same.

Various lactic acid fermented beverages made by lactic acid fermentation of dairy products have been proposed and consumed. In addition, in order to increase the number of lactic acid viable bacteria and utilize its medicinal effects, a small amount of green onions was added to dairy products such as skim milk powder and this was fermented with lactic acid (% Kosho 45-93).
In order to alleviate soybean odor and prevent coagulation, soy milk is added with a small amount of fruit juice to strictly adjust the pH, and then fermented with lactic acid (%
(1973-1974), improved lactic acid fermented beverages have also been proposed. However, all of these lactic acid fermented drinks are originally made from dairy products as the main ingredient in order to utilize the proteins, minerals, vitamins, etc. in the dairy products.
The drawback is that it has a strong so-called detailed taste, which makes it unavoidable to feel a sense of reluctance when drinking it.

On the other hand, lactic acid fermented beverages made by lactic acid fermentation of processed vegetable products, such as squeezed green plant juice and vegetable juice, have also been proposed from a health and nutritional standpoint or to improve flavor (Japanese Patent Laid-Open No. 51-11596).
8, Special Publication No. 58-1.51.09, etc.). However, although these lactic acid fermented beverages have the advantage of having a relatively low flavor and a feeling of resistance when drinking, the lactic acid fermentation is generally inefficient and difficult to achieve, and in particular, their color tone is poor and their depth is poor. It has the disadvantage of being inferior to the complex sense of unity with a harmonious flavor, including its mildness.

As a result of intensive research in order to obtain a new lactic acid fermented beverage that utilizes the characteristics of raw materials and eliminates the conventional drawbacks of slanting, the inventors of the present invention have found that processed raw red beets are used as the main raw material, and a small amount of dairy products are used as an auxiliary raw material. discovered that when these are subjected to lactic acid fermentation, a lactic acid fermented beverage with a complex and integrated flavor that is excellent for drinking and has the vivid color tone inherent to fresh red peat can be obtained through balanced and efficient lactic acid fermentation, The present invention has now been completed.

That is, the present invention provides a mixed system in which dairy products are added to a raw red beet processed product such that the non-fat milk solid content is 8% by weight or less based on the raw red beet processed product, and a mixture system is prepared by adding lactic acid with food-grade general lactic acid bacteria. The present invention relates to a lactic acid fermented beverage whose main feature is fermentation, and a method for producing the same.

In the present invention, the main raw material to be fermented is processed raw red beets. When various processed vegetable products are subjected to lactic acid fermentation of their single system or mixed system, some of the systems include:
There are cases where lactic acid fermentation is extremely inefficient, cases where the flavor of the resulting fermented liquid is markedly unsuitable for drinking, and of course cases where nutritional substances such as minerals and vitamins are significantly lacking in the first place. However, in order to fully satisfy these requirements and achieve the purpose of the present invention, it is very suitable to use processed raw red-throated beetles as the main raw material, also in terms of the color tone described below.

Raw red beets originally have a bright color and contain a moderate amount of nutritional components such as minerals and vitamins. When processed raw red beets are fermented with lactic acid, raw red peat is produced. Lactic acid fermentation is carried out efficiently while the original bright color and nutritional components are utilized, and the resulting fermented liquid has a good flavor. By lactic acid fermentation of a mixed system in which a predetermined amount of dairy products as described below are added to the processed raw red beets, the minerals, vitamins, etc. contained in them are fully utilized, resulting in an even more harmonious and efficient process. Under the process of lactic acid fermentation, a fermented liquid with a complex and integrated flavor that is excellent for drinking and has the vivid color tone inherent to raw red beets is obtained.

However, the raw red beet processing product as explained above is made by washing, sorting, crushing, squeezing, filtration, etc.
It can be obtained by adding water as needed to a young youth treated by an appropriate combination of separations, etc., heat sterilizing it as it is, and cooling it without adjusting the pH.

In the present invention, dairy products are used as auxiliary raw materials to be fermented. The dairy products can be made from cow's milk, animal milk such as goat milk, or plant milk such as soybean, and there are no restrictions on the type of dairy products. Skim milk powder is preferred in terms of homogeneity. and,
These dairy products are sterilized and chilled products. Here, sterilized means that if the dairy product has already been sterilized, it is left as is; if the dairy product is not yet sterilized, water is added as necessary and the product is newly sterilized, for example by heat. , and chilled products means that the dairy products are cooled when they are newly heat sterilized. However, the proportion of dairy products used is such that the non-fat milk solids content of the processed raw red beet product is 8% by weight or less. However, the efficiency of lactic acid fermentation does not improve, and the flavor balance of the resulting fermented liquid is lost, resulting in a so-called bitter taste and a sense of reluctance when drinking. In the same sense, it is most preferable to use the dairy product so that the non-fat milk solids content is 3% by weight or less relative to the raw red peat processed product described above.

In the present invention, the pH of the mixed system of processed raw beets and dairy products as described above is adjusted and lactic acid fermentation is carried out. At this time, the above-mentioned juice of red beet or its hydrate is directly processed into fresh red beet, which is obtained by heat sterilization and cooling without adjusting the pH in preparation for the subsequent lactic acid fermentation. It is important to mix sterilized and cooled dairy products or their hydrates with the processed product, and then adjust the p)l and carry out lactic acid fermentation. Regardless of whether dairy products are mixed or not, the pH value of red beet juice or its hydrate is
When the prepared, heat-sterilized and cooled product is subjected to lactic acid fermentation, the resulting fermented liquid has a significantly deteriorated original bright color tone of fresh red beets. In addition, unpasteurized dairy products or hydrated products are mixed with pure red beet juice or hydrated products thereof,
When this mixture is heat sterilized and cooled, the pH is adjusted, and lactic acid fermentation is carried out, the resulting fermented liquid has the bright color tone of fresh red beets, but contains coagulated dairy products. However, in the present invention, heat sterilization of red beet juice, dairy products, or hydrated products thereof before pH adjustment may be carried out to a temperature of about 95°C, and cooling thereof may be carried out to about 20 to 40°C. Bye. The lactic acid bacteria used in the lactic acid fermentation of the mixed system prepared in this way are Lactobacillus subulgaricus (Lactobacillus bulgaricus).
bulgaricus), Streptococcus Φthermophilus
These are common food-grade lactic acid bacteria such as B. philus) and Bjfidobacterium longum, and although they may be used alone, they are important in terms of harmonious lactic acid fermentation and the flavor of the resulting fermented liquid. It is preferable to allow two or more species to coexist, and it is particularly preferable to allow lactic acid bacteria of the genus Lactobacillus and Streptococcus to coexist.

Specifically, lactic acid fermentation is carried out by adding the pre-cultured lactic acid bacteria to the above-mentioned mixed system fermentation target whose pH is adjusted to about 6.0 to 68 while preventing bacterial contamination. The amount of lactic acid bacteria to be added depends on its properties, activity, desired quality of fermentation liquid, etc., but is approximately 1×10'c per 1 ml of substrate.
Aim for ells.

During fermentation, the fermentation temperature is kept at 25°C to prevent contamination from external bacteria.
It is preferable to maintain the temperature at ~45°C, and particularly preferably about 35~40°C. If the fermentation temperature is too low, it will take a long time to complete the fermentation, and if the fermentation temperature is too high, the flavor of the resulting fermented liquid will be poor.

Add lactic acid bacteria to the specified fermentation target as described above, and add 35 to 4
Fermented at a temperature of 0°C for 4-15 hours, pH 8, 9-4.
5. Lactic acid 200-500Q% (W/V.

The best fermentation liquid is the titratable acidity of the main component converted into lactic acid (the same applies hereafter, including in the drawings).

Table 1 illustrates the effects of pH adjustment and heat sterilization on the color tone of chemical red peat.

Each of the samples from Bian 1 to Ya 3 was prepared by mixing 50 parts by weight of juice with 50 parts by weight of juice obtained by crushing fresh red beets and then squeezing the juice with a pulper equipped with a filter screen with a diameter of 11a1φ. 1) H4, 30), A1 is when the target is not pH adjusted and heat sterilized (35°C, blank)
, House 2 heat-sterilizes the object as it is (reaching a temperature of 95 degrees Celsius), cools it (35 degrees Celsius), and then adjusts the pH (pH 6,50) (in the case of the present invention), House 3 adjusts the pH of the object. (
This is the case where the temperature is sterilized by heat (reaching a temperature of 95°C) and then cooled (at 35°C). b (related to the hue of yellow, the higher the b value, the stronger the yellow), a/b (the redness when observed as a whole with the naked eye) (The higher the aZb value, the stronger the redness) is the value measured with a high-speed spectrocolorimeter (Model CMS-1000, manufactured by Murakami Color Research Institute).

Table 1 and Figure 1 are graphs showing the spectral distribution curves measured by the same high-speed spectrocolorimeter for the samples numbered 1 to A3 in Table 1. The spectral distribution curve 2 is the sample from the 2nd house, and the spectral distribution curve 3 is the sample from the 3rd house.

From the results in Table 1 and Figure 1, it is clear that (ya 2
sample), it is found that it is important to heat sterilize fresh red peat juice or its hydrate as it is, cool it, and then adjust the pH in order to maintain the vivid color tone of fresh red peat.

In Figures 2 to 4, each fermentation target is adjusted to pH 650.
After H adjustment, Lactopacilus e. bulgaricus and Streptococcus bulgaricus, which had been pre-cultured separately, were plated to the same number of viable bacteria and fermented statically at 37°C. It is a graph illustrating the situation. Figure 2 shows the produced lactic acid curve 11.12, Figure 3 shows the pH curve 21.22, and Figure 4 shows the viable cell count curve 31.32, and each fermentation target is indicated by the curve number in the figure. The quotation is as follows.

11.21.31: Crush fresh red beets, then 1
40 parts by weight of water was added to 50 parts by weight of juice squeezed using a pulper equipped with a P filter screen with a hole diameter of φ, and the mixture was heat sterilized at 95°C and cooled to 37°C (raw red beet processed product). , 100 parts by weight in total) 1 part by weight of skim milk powder with a nonfat milk solids content of 96% is mixed with 3 parts by weight of water, heat sterilized at 95°C, and cooled to 37°C (skimmed milk powder treatment) 8 parts by weight.

12.22.32: In 11.21.31, no processed skim milk powder is added.

As is clear from Figures 2 to 4, it can be seen that lactic acid fermentation is efficient in the mixed system of processed raw red beets and dairy products (skimmed milk powder in the case of the figure) (produced lactic acid , pH 1 and viable bacterial count). In comparison, systems using only processed raw red beets have lower lactic acid fermentation efficiency, and the flavor of the resulting fermented liquid is also lower.

Also, although not shown in the diagram, in a mixed system in which a predetermined amount or more of dairy products is added to processed raw red beets, not only will the overall color tone become inferior, but the lactic acid fermentation itself will generally be poor. However, the fermented liquid obtained has a so-called taste,
Unavoidable feeling of reluctance when drinking. While making use of the minerals and vitamins contained in the original raw materials, lactic acid fermentation is carried out efficiently, and the color tone of the resulting fermented liquid is the bright color of raw red beets, and its flavor is harmoniously complex and complex. In order to create an integrated flavor, as mentioned above, the mutual usage ratio of processed raw red beets and dairy products is important. 21.31 applies to this, roughly,
At a stage of fermentation time of 4 to 15 hours, a correct and suitable fermented liquid that can be used as is for drinking is obtained.

The fermentation liquid obtained in this way is useful because the bacteria contained therein are themselves useful, so it can be used as a fermented product ( For example, it can be made into a chilled product or a regular bottled or canned product after sterilization, and it can be concentrated and/or adjusted as necessary to make it into a product.

Concentration may be performed, for example, by reverse osmosis or vacuum. Although it is possible to proceed with further drying, it is not preferable because quality deterioration and measures against moisture absorption of the dried material become major obstacles. Of course, sugars, flavors, etc. can be added at the final stage of commercialization as described above, and if the fermented liquid is to be commercialized at a concentration that can be drunk as is, carbonation can be used to obtain a refreshing lactic acid fermented beverage. I can do it. In this case, carbonation is preferably carried out so that the volume of carbon dioxide gas in the product is about 20 to 2.5.

Each product utilizes nutritional ingredients such as minerals and vitamins contained in processed raw red beets and dairy products, which are the subject of fermentation. It has a complex and integrated flavor that is excellent for drinking.

In fact, lactic acid fermented beverages differ from these products in that they are made by simply adjusting the pH of fresh red peat juice or its hydrate and then heat sterilizing it, with other conditions being the same, and by simply not adding dairy products. Sensory evaluation (color tone and flavor) of lactic acid fermented drinks that differ only in this, and even lactic acid fermented drinks that differ only in that the dairy product content is higher than the specified amount.
Even so, a positive result for the lactic acid fermented beverage according to the present invention can be significantly tested at a risk rate of 1% (20 inspectors x 3 repetitions x 2 or 3 points preference ranking method).

・Example 1 Fresh red beet juice (sugar content: 65 degrees, raw red peas crushed by a crusher and squeezed using a pulper equipped with a filtration net with a pore size of 1+twφ, hereinafter referred to as "juice") 50 parts by weight of raw tomato juice (sugar content 4.8%
) 10 parts by weight and 40 parts by weight of water were added, heat sterilized at 95°C, and cooled to 37°C. 1 part by weight of 100 parts by weight of skim milk powder with non-fat milk solids content of 96% (the same applies below for skim milk powder) )
Mix 1 part by weight with 3 parts by weight of water, heat sterilize it at 95°C, cool it to 37°C, and mix 8 parts by weight aseptically. After adjusting the pH to 6.50, reserve Cultured Lactobacillus bulgaricus was added at 3X1 per ml of substrate.
Add to 0'c e l l s, 37℃ x 10
It was left to ferment for a while. Production lactic acid 3901 of the obtained fermentation liquid
fp% and pH 4.2. This fermented liquid is centrifuged, separated liquid 99/+ sugar 100f 10 flavors (lemon type) 0
．． After adjusting the ratio to 5 f/, heat sterilization was carried out at a temperature of 95°C, and the mixture was cooled to 10°C to produce a desired lactic acid fermented beverage.

・Example 2 40 parts by weight of water was added to 60 parts by weight of fresh red peat juice (sugar content 6.6%), which was heat sterilized at a temperature of 95°C and cooled to 37°C. 100 parts by weight of skimmed milk powder. Mix 1 part by weight with 4 parts by weight of water, heat sterilize this at a temperature of 95°C, cool it to 37°C, and mix 8 parts by weight of soybean aseptically, and adjust the pH to 6.50. Lactobacillus bulgaricus and Streptococcus precultured separately
3 x 1 thermophilus per ml of substrate, respectively.
．． O'cells were added and fermented at 37° C. for 15 hours. Lactic acid produced in the obtained fermented liquid: 330q%
The pH was 4.3. This fermented liquid 99/ten sugar 100g
A desired lactic acid fermented beverage was produced by adjusting the ratio of + 05 g of fragrance (citrus).

- Example 3 The fermented liquid obtained in the same manner as in Example 2 was centrifuged, and the separated liquid was concentrated to 1/4 under reduced pressure (80°C).

This concentrate 10/10 sugar 70g + flavor (lemon type) 0.
The desired lactic acid fermented beverage was prepared by adjusting the ratio of 29 to 307 and dissolving it in 307 with water.

[Brief explanation of the drawing]

Figure 1 is a graph illustrating the effects of pH adjustment and heat sterilization on the color tone of fresh red beets, including cases related to the present invention, using spectral distribution curves; Figures 2 to 4 are graphs illustrating the effects of the present invention; It is a graph illustrating the state of lactic acid fermentation, including the conditions of lactic acid fermentation. 1.2X3... Spectral distribution curve, 11.12... Lactic acid production curve, 21.22... pH curve, 31.32... Viable bacteria count curve, Patent applicant Hiroshi Iriyama, agent of Kagome Co., Ltd., patent attorney Positive 19-

Claims (1)

[Claims] 1. Fermentation of a mixture of a chemically processed red beet product and an animal or vegetable dairy product whose nonfat milk solid content is 8 weight or less relative to the chemically processed red beet product using general food-grade lactic acid bacteria. A lactic acid fermented beverage whose main component is a liquid or a concentrated liquid of the fermented liquid. 2. The lactic acid fermented beverage according to claim 1, wherein the dairy product is skim milk powder. 3. A lactic acid fermented beverage according to claim 1 or 2, wherein the dairy product has a non-fat milk solid content of 3% by weight or less based on the processed red beet product, and The main component is a fermented liquid with food-grade general lactic acid bacteria or a concentrated liquid of the fermented liquid, which is a mixture with animal or vegetable dairy products whose non-fat milk solids content is 8% by weight or less based on the processed red beet product. Lactic acid fermented beverage containing body 05 The lactic acid fermented beverage according to claim 4, wherein the dairy product is skim milk powder. 6. The lactic acid fermented beverage according to claim 4 or 5, wherein the dairy product has a non-fat milk solid content of 3 weight or less compared to the raw red peat processed product. Add water if necessary to the juice, heat sterilize it, and cool it to obtain a processed red beet product with a non-fat milk solid content of 8% by weight based on the processed red beet product.
Mix sterilized cooled animal or plant dairy products as shown below, adjust the pH of this mixture, add pre-cultured general lactic acid bacteria for food, perform lactic acid fermentation, then separate the bacterial cells and ferment the fermented liquid. A method for producing a lactic acid fermented beverage, which comprises obtaining the alcoholic acid and concentrating and/or adjusting it as necessary. 8. The method for producing a lactic acid fermented beverage according to claim 7, wherein the dairy product is skim milk powder. 9. The method for producing a lactic acid fermented beverage according to claim 7 or 8, wherein the dairy product has a non-fat milk solid content of 3% by weight or less based on the processed red beet product. 10. The method for producing a lactic acid fermented beverage according to any one of claims 7 to 9, wherein the lactic acid fermentation is symbiotic fermentation by lactic acid bacteria of the genus Lactobacillus and Streptococcus.