JPS63192366A - Preparation of lactic drink using bean cured refuse as raw material - Google Patents
Preparation of lactic drink using bean cured refuse as raw materialInfo
- Publication number
- JPS63192366A JPS63192366A JP62023211A JP2321187A JPS63192366A JP S63192366 A JPS63192366 A JP S63192366A JP 62023211 A JP62023211 A JP 62023211A JP 2321187 A JP2321187 A JP 2321187A JP S63192366 A JPS63192366 A JP S63192366A
- Authority
- JP
- Japan
- Prior art keywords
- okara
- lactic acid
- extract
- raw material
- producing
- 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.)
- Granted
Links
- 239000002994 raw material Substances 0.000 title claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 title description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title description 3
- 239000000284 extract Substances 0.000 claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 62
- 239000004310 lactic acid Substances 0.000 claims description 31
- 235000014655 lactic acid Nutrition 0.000 claims description 31
- 239000000243 solution Substances 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 11
- 239000011550 stock solution Substances 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000000703 high-speed centrifugation Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract description 9
- 235000013527 bean curd Nutrition 0.000 abstract description 8
- 150000008163 sugars Chemical class 0.000 abstract description 8
- 241000186660 Lactobacillus Species 0.000 abstract description 6
- 229940039696 lactobacillus Drugs 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 3
- -1 glucose) Chemical class 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 16
- 235000019606 astringent taste Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
- 229940017800 lactobacillus casei Drugs 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 244000025090 Lactobacillus sanfrancisco Species 0.000 description 2
- 235000013864 Lactobacillus sanfrancisco Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000006286 aqueous extract Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 241000478814 Acidops Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000181309 Streptomyces lacticiproducens Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000001925 catabolic effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
「技術分野」
本発明は、オカラを原料とする乳酸飲料の製法に間する
ものである。DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to a method for producing a lactic acid beverage using okara as a raw material.
「従来技術およびその問題点」
大豆は豆の特徴であるタンパク質を多く含むばかりでな
く、他の豆類には見られない大豆独特の特徴である油を
も多く含むことから、古来より我が国においては、”畑
の肉”と称して大豆油の製造や、豆腐、高野豆腐、納豆
、湯葉、もやしなどの製造に利用され、また、近年に至
ってはそのタンパク質の高度利用が開発され、人工肉の
原料としで、あるいは各種食品のタンパク性添加物とし
て多用されるに至っている。"Prior art and its problems" Soybeans not only contain a lot of protein, which is a characteristic of beans, but also contain a lot of oil, a characteristic unique to soybeans that is not found in other legumes. , called ``field meat'', is used in the production of soybean oil, tofu, koya tofu, natto, yuba, bean sprouts, etc. In recent years, advanced utilization of its protein has been developed, and artificial meat has been developed. It has come to be widely used as a raw material or as a protein additive in various foods.
ざで、豆腐の製造に当っては、まず、大豆を水浸漬し、
粉砕、蒸煮して豆乳を得、これにカルシウム剤やグルコ
ノデルタラクトンなどからなる凝固剤を加えて製造され
るが、この製造過程で多量の残漬であるオカラが得られ
る。このオカラは、Ｍ１表に示す如く、栄養的に決して
劣るものではなく、木綿豆腐にやや劣るものの絹ごし豆
腐に優り、また、豆乳に比べてもその主要栄養素の含量
が多いことがわかる。To make tofu, first, the soybeans are soaked in water.
It is manufactured by crushing and steaming soy milk, and adding a coagulating agent such as a calcium agent or glucono delta-lactone to this, and in this manufacturing process, a large amount of leftover okara is obtained. As shown in Table M1, this okara is not nutritionally inferior, and although it is slightly inferior to firm tofu, it is superior to silken tofu, and it also has a higher content of major nutrients than soy milk.
しかしながら、このように栄養の豊富なオカラも現在ま
でその有効な利用法は開発されておらず、細々と食に供
されてきた以外には、家畜飼料に使われてきたに過ぎな
い、しかし、現在では円高のせいもあって、栄養豊富な
外国飼料が安価に入手でるため、オカラの畜産用飼料と
しての用途もなくなり、生ごみとしても収容され難い状
況となっている。However, to date, no effective method has been developed for the use of okara, which is rich in nutrients. Nowadays, due in part to the strong yen, nutritious foreign feed is available at low prices, so okara is no longer used as livestock feed, and it is difficult to dispose of it as food waste.
（以下、余白）
「発明の目的」
本発明の目的は、上記のような状況に鑑み、オカラを付
加価値の高い製品として有効に利用できるようにしたオ
カラを原料とする乳酸飲料の製造法を提供することを目
的とするものである。(Hereinafter, blank space) "Object of the Invention" In view of the above-mentioned circumstances, the purpose of the present invention is to develop a method for producing a lactic acid drink using okara as a raw material, which enables okara to be effectively used as a high value-added product. The purpose is to provide
「発明の概要」
本発明によるオカラを原料とする乳酸飲料の製造法は、
オカラに木を加えて攪拌した後、ろ過または遠心分離し
て抽出液を得る工程と、この抽出液に糖類を０．３〜１
０．０重量％添加し、ＰＨを３．５〜８．０に調整する
工程と、この抽出液を滅菌処理する工程と、この抽出液
に乳酸菌を接種して培養する工程とを含むことを特徴と
する。"Summary of the Invention" The method for producing a lactic acid drink using okara as a raw material according to the present invention is as follows:
A process of adding wood to okara and stirring, then filtering or centrifuging to obtain an extract, and adding 0.3 to 1 saccharide to this extract.
The process includes the steps of adding 0.0% by weight and adjusting the pH to 3.5 to 8.0, sterilizing this extract, and inoculating and culturing lactic acid bacteria in this extract. Features.
本発明者らは、鋭意研究の結果、乳酸菌の培地としてオ
カラそのものを使用せず水抽出液を用いることで、オカ
ラに起因する独特の渋味およびニゲ昧が軽減されること
、さらにこの水抽出液に糖類を添加すれば、乳酸菌を大
いに繁殖させることができることを見出し、本発明を完
成するに至った。すなわち２）乳ａｌｌ菌による発酵は
、糖類の水溶液のみではもちろん生起せず、一方、オカ
ラの水抽出液のみでも発酵力は弱く、オカラの水抽出液
に１！！ｌを添加することによって始めで盛んな発酵力
が生起するものであった。ざらに上記のごとく該抽出液
に糖類を添加して乳酸菌を繁殖させた場合、培養終期に
は、オカラそのものを用いた場合と同様に２．８〜３．
５のＰＨ１ｌ ！示すことから、本抽出液中には、オカ
ラに含まれていた栄養素が充分量以上抽出され存在する
事実も明らかであり、本発明の製法により得られた乳酸
飲料はその栄養価の面でも高い有用性を示すものである
。As a result of intensive research, the present inventors have found that by using a water extract instead of okara itself as a medium for lactic acid bacteria, the unique astringency and bitterness caused by okara can be reduced, and that the water extract They discovered that lactic acid bacteria can be greatly propagated by adding sugars to the liquid, and have completed the present invention. In other words, 2) Fermentation by Lactobacillus allus cannot occur with an aqueous solution of sugars alone, and on the other hand, the fermentation power is weak even with an aqueous extract of okara, and the aqueous extract of okara has a 1! ! By adding 1, strong fermentation power was generated from the beginning. When lactic acid bacteria are propagated by adding sugars to the extract as described above, at the end of the culture, 2.8 to 3.
PH1l of 5! From the above, it is clear that more than a sufficient amount of the nutrients contained in okara are extracted and present in this extract, and the lactic acid beverage obtained by the manufacturing method of the present invention is also high in nutritional value. It shows the usefulness.
本発明の製法において、オカラ抽出液は、新鮮オカラに
水または温水（５０〜１００℃）＠加えて攪拌し、ろ過
または遠心分離して固形分を除去することにより、容易
に得ることができる。この場合、水または温水の添加量
は、オカラの量が好ましくは５〜５０重量％、ざらに好
ましくは２０重量％前後となるようにする。攪拌時間は
、特に限定されないが、通常５分間前後で緩やかに行な
えばよい、オカラの有する渋味、ニゲ昧をより軽減した
製品を得るためには、上記攪拌液を５０００ ｒｐｍ以
上で高速遠心分離して抽出液を得ることが好ましい、な
お、製品の味覚の点から言うと、温水抽出よりも水抽出
の方が好ましい。In the production method of the present invention, the okara extract can be easily obtained by adding water or warm water (50 to 100° C.) to fresh okara, stirring, and removing solid content by filtration or centrifugation. In this case, the amount of water or hot water added is such that the amount of okara is preferably 5 to 50% by weight, more preferably around 20% by weight. The stirring time is not particularly limited, but it can be carried out slowly for about 5 minutes.In order to obtain a product with less astringency and bitterness that Okara has, the stirring liquid is centrifuged at a high speed of 5000 rpm or more. It is preferable to obtain an extract using the following method. From the viewpoint of the taste of the product, water extraction is preferable to hot water extraction.
こうして得られたオカラ抽出液に、本発明では＄１！！
類を０．３〜１０．０％添加する。このように、糖類を
添加することにより、乳酸菌の発酵力は極めで高められ
、良好な乳酸飲料を得ることができる。According to the present invention, the Okara extract obtained in this way costs only $1! !
Add 0.3 to 10.0% of In this way, by adding sugars, the fermentation power of lactic acid bacteria is greatly increased, and a good lactic acid drink can be obtained.
糖類の添加量が０．３重量％未溝では、乳酸菌の発酵力
が弱く、糖類の添加量が１０．０重量％を超えると、糖
類およびその分解物による代謝明？！（カタボリックリ
・プレッション）が生じるという問題がある。また、糖
類としては、特にブドウ糖が好ましく、ブドウ糖を用い
ることにより、他の糖類に比較してより発酵力を高める
ことができる。When the amount of sugar added is 0.3% by weight, the fermentation power of lactic acid bacteria is weak, and when the amount of sugar added exceeds 10.0% by weight, the metabolic rate due to sugars and their decomposition products is low. ! There is a problem that (catabolic repression) occurs. Further, as the saccharide, glucose is particularly preferred, and by using glucose, the fermentation power can be increased more than other saccharides.
なお、本発明においては、オカラ抽出液に、上記糖類の
他、ヒクミン類、酵素などを添加してもよい。In addition, in the present invention, hikumins, enzymes, etc. may be added to the okara extract in addition to the above-mentioned saccharides.
オカラ抽出液にｌｌｆ類を添加した後、培養液のＰＨを
３．５〜８．０に調整する。このＰＨの調整は、例えば
酸またはアルカリを適量添加することによって行なうこ
とができる。培養液のＰＨが上記範囲を外れると、乳酸
菌による発酵が充分になされない、
こうしで、培養液を調整した後、公知の手段により滅菌
処理を行なう０通常は、オートクレーブ等に入れ、１２
０〜１３０℃で５〜１５分間程度処理することにより必
要充分な滅菌がなされる。After adding llfs to the okara extract, the pH of the culture solution is adjusted to 3.5 to 8.0. The pH can be adjusted, for example, by adding an appropriate amount of acid or alkali. If the pH of the culture solution is out of the above range, fermentation by lactic acid bacteria will not be carried out sufficiently. After adjusting the culture solution in this way, sterilize it by known means. Normally, it is placed in an autoclave etc. for 12 hours.
Necessary and sufficient sterilization can be achieved by processing at 0 to 130°C for about 5 to 15 minutes.
本発明の製法において、上記のごとき培地の発酵に用い
られる乳ａｌ菌としては、ラクトバシルス・アシドフィ
ルス［Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉ
ｌｕｓｌが最も好ましいが、その他、ラクトバシルス・
ブルガリカス［Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌ
ａａｒｉｃｕｓ］、ラクトバシルス・サンフランシスコ
［Ｌａｃｔｏｂａｃｉｌｌｕｓｓａｎｆｒａｎｃｉｓｃ
ｏ］、ラクトバシルス・カゼイ［Ｌａｃｔｏｂａｃｉｌ
ｌｕｓ ｃａｓｅｉ］およびストレプトマイセス・ラ
クチス［Ｓｔｒｅｐｔｏｍｙｃｅｓ １ａｃｔｉｓｌな
ども使用可能である０通常は、ラクトバシルス・アシド
フィルス［Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐ
ｈｉｌｕｓｌの単用、あるいはこれと他の乳酸菌との併
用によって、最も盛んな発酵が期待でき、る、なお、上
述した乳酸菌は、いずれも公知の菌で容易に入手するこ
とが可能である。In the production method of the present invention, the Lactobacillus acidophilus used for fermentation of the above-mentioned medium is Lactobacillus acidophilus.
Lactobacillus lusl is the most preferred, but other Lactobacillus
bulgaricus [Lactobacillus bul]
aaricus], Lactobacillus sanfrancisco [Lactobacillus sanfrancisco]
o], Lactobacillus casei [Lactobacillus casei]
Lactobacillus casei] and Streptomyces lactis [Lactobacillus acidop] can also be used.
The most active fermentation can be expected by using hilusl alone or in combination with other lactic acid bacteria.The lactic acid bacteria mentioned above are all known and easily available.
これらの乳酸菌は、予め適当な培地を用いて前培養した
後に、前記本培養液に添加することが好ましい０例えば
、牛乳培地等を用いて３０〜４０℃で７日問程度培養し
た稜、これをざらにグルコース０．８％、酵母エキス０
．８％、ラクトース０．７％からなる培地に殖菌して３
０〜４０℃で２日間程度培養し、この前培養液を、本培
養液に５〜１０％量で添加することが好ましい。These lactic acid bacteria are preferably pre-cultured using an appropriate medium and then added to the main culture solution. 0.8% glucose, 0 yeast extract
．． 8% and lactose 0.7%.
It is preferable to culture at 0 to 40°C for about 2 days and add this preculture solution to the main culture solution in an amount of 5 to 10%.
オカラ抽出液を主体とする前記培養液に、乳酸菌１！添
加した稜、常法に従って発酵を行なう、培養は、静画培
養が好ましいが、その他、攪拌振とう培養、通気培養な
ども可能である。培養条件は、３０〜４０℃で３〜１０
日間が適当である。Add 1 lactic acid bacterium to the culture solution mainly containing Okara extract. Fermentation is carried out according to the conventional method. Static culture is preferable, but other methods such as stirring and shaking culture and aerated culture are also possible. Culture conditions are 30-40℃ and 3-10
days is appropriate.
こうして、乳酸発酵を行なった後、得られた培養液のＰ
Ｈは２．８〜３．５程度となる。この培養液は、そのま
ま飲料の原液とすることもでき、あるいは培養液を遠心
分離またはろ過して飲料の原液とすることもできる。ざ
らに、製品の渋味、ニゲ昧をさらに完全に除去するため
には、上記培養液（ご活性炭を添加混合し、ろ過して飲
料の原液としてもよい、この場合、活性炭の添加量は、
粉末ならば発酵液の５％程度、固形ならば発酵液の１０
％程度が好ましい、そして、これらの原液に、必要１こ
応して着色料、フレーバー、酸味料、甘味料、果汁、果
実等を添加することにより、乳酸飲料を製造することが
できる。なお、製品化に際して、必要に応じて高温加熱
などの手段により殺菌処理してもよい。In this way, after carrying out lactic acid fermentation, the P of the obtained culture solution was
H is about 2.8 to 3.5. This culture solution can be used as a stock solution for drinks as it is, or can be used as a stock solution for drinks by centrifuging or filtering the culture solution. In order to more completely remove the astringent taste and bitterness of the product, the above culture solution (additionally mixed with activated carbon may be added and filtered to be used as a stock solution for beverages. In this case, the amount of activated carbon added is:
If it is powder, it will be about 5% of the fermentation liquid, if it is solid, it will be about 10% of the fermentation liquid.
%, and by adding colorants, flavors, acidulants, sweeteners, fruit juices, fruits, etc. to these stock solutions as necessary, lactic acid drinks can be produced. In addition, when commercializing the product, it may be sterilized by means such as high-temperature heating, if necessary.
「発明の実施例」
以下、本発明の製法を実施例によりさらに具体的に説明
する。"Examples of the Invention" Hereinafter, the production method of the present invention will be explained in more detail with reference to Examples.
新鮮オカラに、オカラ２０重量％となるように水を加え
、５分ＩＷｌ！Ｉやかに攪拌した徒、冷温下（０〜１０
℃）にて１５００叶ρｍで高速遠心分離して、その上澄
液からなるオカラ抽出液を得た。この抽出液に対して３
重量％のブドウＩ！！を添加し、ざらにＰＨを６．８に
調整した後、２１用の三角フラスコに２００ｍβの割合
で分注した。これを綿栓し、オートクレーブに入れ、１
．２気圧、１２０℃で１０分間滅菌処理を行なった０次
に、ラクトバシルス・アシドフィルスを牛乳培地を用い
て３０〜４０℃で７日問程度培養した後、これをざらに
グルコース０゜８％、酵母エキス０．８％、ラクトース
０．７％からなる培地に殖菌して３０〜４０℃で２日間
程度培養し、この前培養液を上記滅菌した本培養液に５
〜１０％量で添加し、３４〜３７℃で３〜７日間日型静
置培養、培養液は、培養終期において２．８〜３．５の
ＰＨ１ｌを示し発酵が充分に進行したことを示した。Add water to fresh okara to make okara 20% by weight and soak for 5 minutes! I Stir vigorously, then mix at a cold temperature (0-10
C) and high-speed centrifugation at 1500 pm to obtain an okara extract consisting of the supernatant. 3 for this extract
Grape I in weight%! ! After roughly adjusting the pH to 6.8, the mixture was dispensed into a 21-size Erlenmeyer flask at a ratio of 200 mβ. Seal this with a cotton plug, put it in an autoclave, and
．． Next, Lactobacillus acidophilus was sterilized at 2 atm and 120°C for 10 minutes, and then cultured for about 7 days at 30-40°C in milk medium. The bacteria were grown in a medium containing 0.8% extract and 0.7% lactose and cultured at 30 to 40°C for about 2 days, and this preculture was added to the sterilized main culture for 5
It was added in an amount of ~10% and statically cultured for 3 to 7 days at 34 to 37°C. The culture solution had a pH of 2.8 to 3.5 at the end of the culture, indicating that fermentation had progressed sufficiently. Ta.
得られた培養液は、被験者に食させたところ、オカラに
起因する渋味、ニゲ昧が極めて少なくなっており、多く
は美味であるとの解答を示した。また、得られた培養液
（こ活性及粉末を５重量％添加混合し、これをろ過した
ものにおいては、オカラに起因する渋味、ニゲ昧がざら
に完全に除去されているという評価が得られた。When the obtained culture solution was fed to test subjects, the astringency and bitterness caused by Okara were extremely reduced, and most of them answered that it was delicious. In addition, the obtained culture solution (mixed with 5% by weight of this active ingredient and powder and filtered) was evaluated as having almost completely removed the astringency and bitterness caused by okara. It was done.
「発明の効果」
以上説明したように、本発明によれば、オカラを水で抽
出し、この抽出液に糖類を加え、ざらにＰＨ壱所定範囲
に調整した培養液に、乳酸菌を添加して発酵させるよう
にしたので、乳酸菌による発酵力を充分に高め、渋味、
ニゲ昧のない有用性の高い乳酸飲料を製造することがで
きる。そして、得られた乳酸飲料は、オカラに含まれで
いる豊富な栄養成分を含有しており、直接飲料にするこ
とができると同時に、各種飲料水の原液としでも利用で
きる。したがって、本発明は、生ごみ以下の扱いを受ゆ
でいるオカラの有効利用を図るものであり、省資源に寄
与するものである。"Effects of the Invention" As explained above, according to the present invention, okara is extracted with water, sugars are added to this extract, and lactic acid bacteria are added to a culture solution whose pH is roughly adjusted to a predetermined range. Since fermentation is used, the fermentation power of lactic acid bacteria is sufficiently increased, and the astringency,
It is possible to produce a highly useful lactic acid drink without any negative effects. The obtained lactic acid drink contains the rich nutritional components contained in okara, and can be made into a drink directly, as well as being used as a stock solution for various drinking water. Therefore, the present invention aims to effectively utilize okara, which is treated as less than garbage, and contributes to resource conservation.
Claims (8)
分離して抽出液を得る工程と、この抽出液に糖類を０．
３〜１０．０重量％添加し、ＰＨを３．５〜８．０に調
整する工程と、この抽出液を滅菌処理する工程と、この
抽出液に乳酸菌を接種して培養する工程とを含むことを
特徴とするオカラを原料とする乳酸飲料の製造法。(1) A step of adding water to okara and stirring, followed by filtering or centrifuging to obtain an extract, and adding 0.0% sugar to this extract.
The steps include adding 3 to 10.0% by weight and adjusting the pH to 3.5 to 8.0, sterilizing this extract, and inoculating and culturing lactic acid bacteria in this extract. A method for producing a lactic acid drink using okara as a raw material, which is characterized by the following.
えて攪拌した後、５０００ｒｐｍ以上の高速遠心分離に
より抽出液を得るオカラを原料とする乳酸飲料の製造法
。(2) The method for producing a lactic acid beverage using okara as a raw material, in which water is added to okara and stirred, and then an extract is obtained by high-speed centrifugation at 5,000 rpm or higher, as set forth in claim 1.
記糖類としてブドウ糖を添加するオカラを原料とする乳
酸飲料の製造法。(3) A method for producing a lactic acid beverage using okara as a raw material, in which glucose is added as the saccharide according to claim 1 or 2.
において、乳酸菌としてラクトバシルス・アシドフィル
ス［Ｌａｃｔｏｂａｃｉｌｌｕｓａｃｉｄｏｐｈｉｌｕ
ｓ］を用いるオカラを原料とする乳酸飲料の製造法。(4) In any one of claims 1 to 3, the lactic acid bacterium is Lactobacillus acidophilus.
s] A method for producing a lactic acid drink using okara as a raw material.
において、３０〜４０℃で３〜１０日間静置培養を行な
う乳酸飲料の製造法。(5) A method for producing a lactic acid beverage according to any one of claims 1 to 4, which comprises statically culturing at 30 to 40°C for 3 to 10 days.
において、得られた培養液をそのまま飲料の原液とする
オカラを原料とする乳酸飲料の製造法。(6) A method for producing a lactic acid beverage using okara as a raw material, in which the obtained culture solution is used as a stock solution of the beverage as it is according to any one of claims 1 to 5.
において、得られた培養液を遠心分離またはろ過して飲
料の原液とするオカラを原料とする乳酸飲料の製造法。(7) A method for producing a lactic acid beverage using okara as a raw material, in which the obtained culture solution is centrifuged or filtered to obtain a stock solution for the beverage, as set forth in any one of claims 1 to 6.
において、得られた培養液に活性炭を添加混合し、これ
を遠心分離またはろ過して飲料の原液とするオカラを原
料とする乳酸飲料の製造法。(8) In any one of claims 1 to 7, the raw material is okara, which is obtained by adding and mixing activated carbon to the obtained culture solution and centrifuging or filtering it to obtain a stock solution of the beverage. Method for producing lactic acid drinks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62023211A JPS63192366A (en) | 1987-02-03 | 1987-02-03 | Preparation of lactic drink using bean cured refuse as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62023211A JPS63192366A (en) | 1987-02-03 | 1987-02-03 | Preparation of lactic drink using bean cured refuse as raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63192366A true JPS63192366A (en) | 1988-08-09 |
| JPH0337904B2 JPH0337904B2 (en) | 1991-06-07 |
Family
ID=12104326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62023211A Granted JPS63192366A (en) | 1987-02-03 | 1987-02-03 | Preparation of lactic drink using bean cured refuse as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63192366A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100379228B1 (en) * | 2000-09-07 | 2003-04-08 | 이삼빈 | Manufacturing method of soybean-curd dregs fermented by lactic bacteria |
| KR100563206B1 (en) | 2004-06-30 | 2006-03-22 | (주)정식품 | Process for Preparing Soybean-fermented Drink |
| JP2011000120A (en) * | 2009-05-14 | 2011-01-06 | Misuzu Corp:Kk | Yogurt |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5154950A (en) * | 1974-11-11 | 1976-05-14 | Yoshito Ishii | Daizuseiinryono seizoho |
| JPS5871848A (en) * | 1981-10-24 | 1983-04-28 | Kazue Suda | Edible fermented matter having fragrance like amazake (sweet drink made from fermented rice) |
| JPS6123977A (en) * | 1984-07-11 | 1986-02-01 | Fujitsu Ltd | Electromagnetic wave counter |
-
1987
- 1987-02-03 JP JP62023211A patent/JPS63192366A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5154950A (en) * | 1974-11-11 | 1976-05-14 | Yoshito Ishii | Daizuseiinryono seizoho |
| JPS5871848A (en) * | 1981-10-24 | 1983-04-28 | Kazue Suda | Edible fermented matter having fragrance like amazake (sweet drink made from fermented rice) |
| JPS6123977A (en) * | 1984-07-11 | 1986-02-01 | Fujitsu Ltd | Electromagnetic wave counter |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100379228B1 (en) * | 2000-09-07 | 2003-04-08 | 이삼빈 | Manufacturing method of soybean-curd dregs fermented by lactic bacteria |
| KR100563206B1 (en) | 2004-06-30 | 2006-03-22 | (주)정식품 | Process for Preparing Soybean-fermented Drink |
| JP2011000120A (en) * | 2009-05-14 | 2011-01-06 | Misuzu Corp:Kk | Yogurt |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0337904B2 (en) | 1991-06-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |