JPS6320493B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a stable soybean milk beverage containing fruit juice and a method for producing the same.

Conventionally, various methods have been proposed for producing acidic soybean milk drinks from soybeans, but many problems still remain and the methods have not been put into practical use.

Generally, the isoelectric point of soy protein in soy milk is PH4.5~
4.6, and as the pH is lowered with an organic acid or acidic fruit juice, coagulation and aggregation of proteins occur as the pH decreases, and precipitation becomes more pronounced as the temperature approaches the isoelectric point. It was difficult to make these products into a stable liquid no matter what physical method was used to homogenize them or even if a stabilizer was added. This was due to the strong acidity of organic acids and acidic fruit juices causing rapid acid denaturation of the proteins in soymilk, resulting in hard protein lumps. Therefore, until now, the above-mentioned problems have been avoided by increasing the pH to 5 or higher, or by extremely reducing the protein content. The acidic soymilk thus obtained was watery, lacking in sourness and richness.

Therefore, the present inventors conducted research in search of an excellent product with a rich flavor that has sufficient sourness even in soy milk, and also has protein content, and found that by fermenting soy milk with lactic acid bacteria, the pH was adjusted to the isoelectric point. Below, preferably 3 to 4, after forming a soft card,
By adding acidic fruit juice or acidic fruit juice and an organic acid, we were able to lower the pH far below the isoelectric point of soybean protein, thereby successfully producing acidic soymilk with a fine texture and rich taste. be. Furthermore, it has been found that by adding pectin or pectin and carrageenan to this product as necessary, a more stable soybean milk beverage containing acidic fruit juice can be obtained.

The present invention involves lactic acid fermentation of soymilk, mild acid denaturation of proteins in soymilk with lactic acid produced by lactic acid bacteria, pH below the isoelectric point, preferably 3 to 4, formation of soft curd, and acidic fruit juice. Alternatively, an acidic fruit juice and an organic acid may be added, and if necessary, pectin or carrageenan may be added as a stabilizer to obtain a stable and tasty fruit juice-containing soymilk beverage. In the present invention, when organic acid or acidic fruit juice is added to soymilk,
Although soy milk coagulates at the isoelectric point and cannot be redispersed, it is possible to redisperse it by fermenting soy milk with lactic acid bacteria to form a card with an isoelectric point even when organic acids or acidic fruit juices are added. This is what I found.

As the lactic acid bacteria for fermenting soymilk in the present invention, any lactic acid bacteria commonly used for lactic acid fermentation can be used, such as Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus lactis, and Streptococcus thermophilus. In the case of lactic acid fermentation, adding sugar to promote fermentation will promote the production of acid, but such a fermentation promoter may or may not be added. The fermentation conditions are at 35-42°C for 12-20 hours, preferably 14-16 hours, with a titratable acidity of 1.2-2.0 and a pH below the isoelectric point, preferably fermenting to 3-4.
In addition, when culturing at 30 to 35°C, good cards can be obtained by culturing for 1 to 2 days. To the fermented liquid obtained here, fruit juice such as orange, pine, grape, strawberry, etc. or these fruit juices and organic acids such as lactic acid and citric acid are added, and if necessary, stabilizers such as sugar, fragrance, pectin, and carrageenan are added. . If it is left as it is, it is a soy milk drink with fruit juice made from live bacteria, but if it is sterilized at 93°C or higher, it becomes a soy milk drink with sterilized fruit juice.

As the stabilizer added here, pectin alone or a combination of pectin and carrageenan is used. The addition amount is 0.1 to 0.5%, and it is an appropriate amount.If it is less than 0.1%, there is no stability effect, and if it is more than 0.5%, it is effective, but the viscosity increases and it becomes more like a yogurt type than a drink, so 0.1 to 0.5%. The amount added is within a preferable range for beverages. When pectin and carrageenan are used in combination, a stabilizer is used in which 2 to 3 parts of pectin is mixed with 1 to 2 parts of carrageenan. What I would like to emphasize here is that if stabilizers such as pectin and carrageenan are added to regular soymilk and the pH is lowered with organic acids, fruit juice, etc., precipitation will occur, resulting in an unstable beverage, but fermentation will not occur. By adding fruit juice to the soymilk that has lowered its pH, and then adding a stabilizer using pectin or a combination of pectin and carrageenan, a stable soymilk beverage containing fruit juice can be produced.

Any fruit juice can be used as the fruit juice, including fresh fruit juice, frozen fruit juice, concentrated fruit juice, and powdered fruit juice. The amount of soybean milk to be added can range from 5 to 80%, and if you want to emphasize the fruit juice, add 40 to 80% to create a flavorful soy milk drink with fruit juice.

Next, examples of the present invention will be shown.

Example 1 Add 2 kg of honey to 95 kg of soy milk and use as a starter.
37 using Lactobacillus bulgaricus IFO 3533 and Streptococcus lactis IFO 12007
Ferment at ~40°C for 12 hours (PH=4.0) and then refrigerate.
On the other hand, 0.4 kg of pectin is sprinkled on 9 kg of granulated sugar, dispersed in 45 kg of water, dissolved by heating at 80 to 85°C for 5 to 10 minutes, and then cooled to below 20°C. 28 kg of fermented soy milk base is added to this sugar stabilizer solution, mixed, flavoring is added, 20 kg of orange juice is added, further mixed, and the product is sterilized and cooled.

The fruit juice-containing soymilk beverage prepared in this manner is stable and delicious.

Claims (1)

[Claims] 1. Soy milk with fruit juice, which is characterized in that soy milk is fermented by lactic acid bacteria, the pH is adjusted to below the isoelectric point, preferably 3 to 4, and soft curd is formed, and then acidic fruit juice or acidic fruit juice and organic acid are added. Beverage manufacturing method.