TW202310749A - Method for producing plant milk fermented food and method for producing plant milk take plant milk as raw material and apply EPS-producing bacteria to ferment lactic acid - Google Patents

Abstract

An object of the invention is to provide a plant milk fermented food, wherein a wider variety of EPS-producing bacteria can be used regardless of whether or not it has [alpha]-galactosidase activity, and has smoothness and dense mouthfeel as the same as yogurt. A method for manufacturing plant milk fermented food is a method of inoculating lactic acid bacteria in fermented raw materials containing plant milk and performs lactic acid fermentation to produce plant milk fermented food, and is characterized by including: A) a decomposition step where[alpha]-galactosidase is caused to act on the plant milk to which a saccharide including galactose bonded by [alpha]-glycosidic bonds that has been added as a constituent sugar, or on the plant milk containing the saccharide that is hydrolyzed; and B) a fermentation step of fermenting the hydrolyzed plant milk by utilizing lactic acid bacteria having the ability producing extracellular polysaccharides after experiencing the decomposition step or together with the decomposition step.

Description

Vegetable milk fermented food and manufacturing method thereof

The invention relates to a manufacturing method of plant milk fermented food.

Due to climate change represented by global warming, the expansion of the influence of purchases by the millennial generation (Millennial Generation) who are highly aware of the environment, the awareness of caring for animals, and the accumulation of cholesterol (cholesterol) when using animal protein, etc. Due to health concerns, there is a growing trend to introduce vegetable milk represented by soy milk as a milk substitute.

This tendency spreads not only in milk but also in processed foods using milk such as yogurt, for example, there is known a soymilk fermented food obtained by fermenting soymilk with lactic acid bacteria.

Here, in milk, extracellular polysaccharides (EPS) secreted by lactic acid bacteria outside the cells were detected from conventional fermented products. The main structural sugars of EPS include galactose, glucose, and mannose, which not only have various health functions such as immunoregulatory activity, but also have, for example, the function of imparting a creamy texture to yogurt, or the function of a stabilizer.

However, compared with milk, plant milk has less saccharides such as lactose and galactose as structural sugars, so even if the same lactic acid bacteria as milk are used, there is a problem that it is difficult to produce exopolysaccharides by fermentation. In addition, galactose, which is a monosaccharide, exists only in reagents, so it is difficult to use it as a raw material for food production.

As a method for solving the above-mentioned problems, a method has been disclosed in which sucrose, maltose, stachyose, or raffinose are added to soybean milk, and specific lactic acid bacteria of the genus Leuconostoc such as Leuconostoc pseudomesenteroides are selected and used It undergoes lactic acid fermentation (Patent Document 1). [Prior art literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open No. 2007-14303

[Problem to be Solved by the Invention] Unlike milk, vegetable milk does not contain lactose, so in order to produce EPS, lactic acid bacteria with α-glucosidase activity are required. Most of the lactic acid bacteria capable of producing EPS used in dairy yogurt have β-glucosidase that decomposes lactose, so even if plant milk is fermented, EPS cannot be produced. Therefore, in the technology of Patent Document 1, bacteria that can decompose sugars such as raffinose with galactose as a structural sugar and produce EPS are limited to lactic acid bacteria that have α-galactosidase (α-galactosidase) activity, so there are Usable lactic acid bacteria are limited. The object of the present invention is to provide a vegetable milk fermented food in which a wider variety of EPS-producing bacteria can be used regardless of whether it has α-galactosidase activity, and has the same smooth and dense texture as yogurt. [Means to solve the problem]

In view of the above problems, the inventors of the present invention conducted diligent research and found that, prior to lactic acid fermentation of vegetable milk, α-galactosidase was used to preliminarily ferment vegetable milk containing substances bonded by α-glycosidic bonds. A step in which galactose is produced by glycolysis of galactose as a structural sugar to obtain vegetable milk with galactose free. Then, by using various lactic acid bacteria capable of producing EPS to ferment it, the mouthfeel of the fermented plant milk fermented food is shown to be different by the presence or absence of the action of α-galactosidase, so that the present inventors can solve the problem. the subject.

That is, the present invention is concerned with the following: (1) A method for producing a plant-milk fermented food, which is a method of inoculating a fermented raw material containing plant milk with lactic acid bacteria and performing lactic acid fermentation to produce a plant-milk fermented food, characterized in that it includes: A) Decomposition step, to vegetable milk to which sugars including galactose bonded by α-glucosidic bonds are added as structural sugars, or to vegetable milks containing the sugars, α-galactosidase is made to act to make the sugars Hydrolysis; and B) a fermentation step, after or together with the decomposition step, using lactic acid bacteria capable of producing extracellular polysaccharides to ferment the hydrolyzed vegetable milk; (2) The method for producing a vegetable milk fermented food as described in (1), wherein the decomposition step is carried out by fermentation of microorganisms having α-galactosidase activity; (3) The method for producing a vegetable milk fermented food as described in (1), wherein the decomposition step is performed by an enzyme treatment having α-galactosidase activity; (4) The method for producing a vegetable milk fermented food as described in any one of (1) to (3), wherein a sterilization step is included after the decomposition step of A) and before the fermentation step of B); (5) The method for producing a vegetable milk fermented food as described in any one of (1) to (4), wherein the sugar containing galactose as a structural sugar is raffinose or stachyose; (6) The method for producing a plant milk fermented food as described in any one of (1) to (5), wherein the plant milk is soy milk; (7) A method for producing vegetable milk for fermented raw materials, which is carried out by lactic acid bacteria having the ability to produce extracellular polysaccharides, wherein the production method is characterized in that: galactose as a structural sugar in plant milk, or plant milk containing the sugar, allowing α-galactosidase to act on the sugar to hydrolyze the sugar, followed by sterilization; (8) The production method described in (7) above, wherein the hydrolysis is performed by fermentation of a microorganism having α-galactosidase activity; (9) The production method according to (7) above, wherein the hydrolysis is performed by an enzyme treatment having α-galactosidase activity; (10) The method for producing vegetable milk according to any one of (7) to (9), wherein the sugar containing galactose as a structural sugar is raffinose or stachyose; (11) The method for producing vegetable milk according to any one of (7) to (10), wherein the vegetable milk is soybean milk. [Effect of the invention]

According to the present invention, plant milk can be used as a raw material and a wide range of EPS-producing bacteria can be used for lactic acid fermentation, and by using the EPS produced by fermentation, a plant milk fermented food that tastes as smooth and dense as yogurt can be obtained. In addition, according to the present invention, it is possible to provide vegetable milk as a fermentation raw material for easily producing a smooth and dense vegetable milk fermented food by fermenting various lactic acid bacteria having EPS-producing ability.

Hereinafter, embodiments of the present invention will be described in detail.

(plant milk fermented food) The plant milk-fermented food in the present invention refers to one obtained by lactic acid fermentation of milk (milk) (milk liquid) obtained using vegetable raw materials as a basic raw material. The product form may be a solid, paste or liquid yoghurt-like or cheese-like product.

(fermentation raw material) ■Plant milk The vegetable milk in the present invention refers to milk (cloudy liquid) obtained using vegetable raw materials as a basic raw material. The plant material is not limited as long as it is a plant, but specific examples include beans such as soybeans, peas, and broad beans, almonds, hazelnuts, cashew nuts, walnuts, groundnuts, and pistachios. Seeds represented by rice, grains represented by rice and oats, etc. In addition, these can also be used by mixing them in an appropriate ratio. The vegetable milk may comprise a fiber component of the vegetable material.

(soy milk) The soybean milk in the present invention refers to milk (cloudy liquid) obtained from soybeans among plant materials as a basic raw material. The soybeans are represented by soybeans, and the varieties thereof include yellow soybeans, green soybeans, black soybeans, and the like. In addition, in consideration of the nutritional function of the ingredients contained in soybeans, it is also possible to include 7S globulin, 11S globulin, isoflavones, saponin (saponin), nicotinic acid amine ( Nicotianamine), lecithin, oligosaccharides, vitamins, minerals and other specific soybean ingredients in soybeans. In addition, besides soybeans, beans such as adzuki beans, kidney beans, cowpeas, pinto beans, peas, broad beans, adzuki beans, lentils, lentils, emperor beans, chickpeas, groundnuts, etc., can also be mixed in an appropriate proportion. to use. The above-mentioned beans may include the outer skin and the hypocotyl portion, and those obtained by removing these may be used.

(Galactose linked by α-glycosidic bonds as a structural sugar) In the present invention, vegetable milk to which saccharides containing galactose bonded by α-glycosidic bonds is added as a structural saccharide, or vegetable milk containing the saccharides is prepared. In the present invention, saccharides having galactose bonded by α-glycosidic bonds as structural sugars refer to saccharides that are hydrolyzed by α-galactosidase to produce galactose. The sugars are disaccharides or more oligosaccharides, and may be disaccharides, trisaccharides, tetrasaccharides or more sugars. Specifically, raffinose, melibiose, stachyose, galactomannan, etc. are mentioned. The saccharides may be saccharides originally contained in the vegetable milk, saccharides added separately, or both. Incidentally, lactose or galactooligosaccharides are not included in the present invention because galactose is linked by β-glycosidic bonds. The content of the sugar in the vegetable milk used in the hydrolysis step is not particularly limited, specifically, it is suitably 0.1% by weight to 10% by weight, preferably 0.5% by weight to 7% by weight, more preferably 0.5% by weight ~5% by weight, more preferably 0.5% by weight to 3% by weight.

(hydrolysis step) The hydrolysis of sugars in the present invention can be performed by α-galactosidase. The method of hydrolysis is not particularly limited, and specific examples thereof include enzyme treatment by adding α-galactosidase, fermentation with microorganisms having α-galactosidase activity, and the like.

○Enzyme treatment In the case of enzyme treatment by adding α-galactosidase, the source of α-galactosidase is not limited, but one with low protease activity is preferred. When the protease activity is high, there is a possibility that the protein is decomposed during hydrolysis, resulting in a bitter taste. The activity of α-galactosidase may be more than 5000 GalU, preferably more than 10000 GalU, more preferably more than 30000 GalU. 1 GalU represents the activity in terms of the amount of enzyme that was passed by p-nitrophenyl-α-D-galacto at a rate of 1 μmol per minute at pH 5.5 and 37°C Hydrolysis of p-nitrophenyl-α-D-galactopyranoside, the amount of enzyme that frees p-nitrophenol (defined by FCCVIII). Furthermore, the protease activity is suitably less than 50000 PUN, preferably less than 30000 PUN, more preferably less than 10000 PUN. PUN means adding 1 ml of enzyme solution to 5 ml of 0.6% milk casein (pH value 7.5, M/25 phosphate buffer) and reacting at 30°C for 10 minutes to make 1 μg of tyrosine within 1 minute The Folin color was developed as the activity of the free soluble fraction of TCA. The treatment conditions of the hydrolysis by α-galactosidase are not particularly limited, and it is preferably carried out at the optimal temperature and pH value of α-galactosidase. Specifically, it is 20°C to 80°C, preferably 40°C to 80°C, more preferably 50°C to 70°C, and still more preferably 60°C to 70°C. After hydrolysis, an α-galactosidase inactivation step may also be added if necessary. The inactivation conditions are not particularly limited as long as they are at least the temperature at which α-galactosidase is inactivated.

○ Microbial fermentation In the case of fermentation with a microorganism having α-galactosidase activity, vegetable milk containing saccharides including galactose among structural sugars is inoculated with a microorganism having α-galactosidase activity to perform fermentation. As a nutrient source for microorganisms, it is not essential to add saccharides other than galactose among the structural sugars, but they can be added when fermentation is difficult. For example, glucose, fructose, sucrose, maltose, trehalose, fructooligosaccharide, xylooligosaccharide and the like can be used. These sugar raw materials may be independent, and may combine 2 or more types. The compounding quantity at the time of adding an available sugar is suitably 1 weight% - 50 weight% with respect to the solid content of a fermentation raw material, Preferably it is 5 weight% - 40 weight%.

In addition to available saccharides, starch, thickening polysaccharides, gelling agents, emulsifiers, fragrances, sour agents, antioxidants, chelating agents, and the like may be appropriately added as needed.

The microorganism in the present invention is not particularly limited as long as it has α-galactosidase activity. For example, lactic acid bacteria, bifidobacteria, yeast, Koji bacteria, etc. can be used alone or in combination as appropriate.

Examples of the type of lactic acid bacteria having α-galactosidase activity include: Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus helveticus, Lactobacillus fermentum ), Lactobacillus acidophilus, Lactococcus lactis, Leuconostoc mesenteroides, etc.

Examples of the species of bifidobacterium having α-galactosidase activity include Bifidobacterium breve, Bifidobacterium longum and the like.

Examples of yeasts having α-galactosidase activity include: Candida javanica, Candida guilliermondii, Debaryomyces hansenii, Saccharomyces cerevisiae ), Gibberella fujikuroi, etc.

Examples of koji bacteria having α-galactosidase activity include: Aspergillus flavipes, Aspergillus oryzae, Aspergillus ficuum, Aspergillus nidulans ), Penicillium chrysogenum, Thermomyces Lanuginosus, etc. In addition, even if it is the same bacterial species, there may be differences in the presence or absence of α-galactosidase activity depending on the strain type.

Fermentation conditions are not particularly limited because they vary depending on the type of microorganisms used. For example, in the case of fermentation by lactic acid bacteria, the temperature can be 1°C to 50°C, preferably 15°C to 45°C, or more. It is preferably carried out at 20°C to 35°C, more preferably at 20°C to 30°C. About fermentation time, it can carry out for 0.5 hour - 72 hours, Preferably it is 1 hour - 5 hours, for example. Fermentation can be carried out while the pH before and after fermentation decreases within 4, preferably within 2, more preferably within 1, and still more preferably within 0.5. When the fall of pH before and behind fermentation is large, it can fine-adjust suitably to target pH with an alkali, an organic acid, an inorganic acid, etc. too.

In a certain aspect, after the hydrolysis step and before the next lactic acid fermentation step, a homogenization step or a heat sterilization step may be performed if necessary. As heat sterilization conditions, the temperature etc. which bacteria die are mentioned, for example. In a certain aspect, the vegetable milk obtained as above may be aseptically filled in a sealed container or the like as necessary, and provided as vegetable milk for fermentation raw materials obtained by lactic acid bacteria having extracellular polysaccharide-producing ability. field technicians.

(Lactic acid fermentation step) The lactic acid fermentation step in the present invention is after or together with the hydrolysis step, using lactic acid bacteria (EPS producing lactic acid bacteria) capable of producing extracellular polysaccharides (EPS) to ferment the hydrolyzed plant milk fermentation steps. That is, in a certain aspect, the vegetable milk which has passed through the said hydrolysis process is fermented with EPS producing lactic acid bacteria. In addition, in a certain aspect, the fermentation step of producing lactic acid bacteria using EPS is performed simultaneously with the hydrolysis step of the plant milk.

The EPS-producing lactic acid bacteria in the present invention are not particularly limited as long as they produce EPS having galactose as a structural sugar by fermentation. About the compounding quantity of this lactic acid bacterium, it is suitable to add so that it may become 10 to the 7th power in the initial cell count level, Preferably it may become 10 to the 6th power. In the case of a powder or solid starter, it is suitably 0.001% by weight to 15% by weight, preferably 1% by weight to 10% by weight, in the raw material. Examples of strains of EPS-producing lactic acid bacteria include: Lactobacillus bulgaricus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus helveticus ( Lactobacillus helveticus), Lactobacillus paracasei, Streptococcus thermophilus, Lactococcus lactis, etc. In addition, even if it is the same bacterial species, the presence or absence of EPS production ability may differ depending on the type of the bacterial strain.

In the case of performing the fermentation step using EPS-producing lactic acid bacteria together with the hydrolysis step of vegetable milk, for example, a method of adding lactic acid bacteria having both α-galactosidase activity and EPS-producing ability to vegetable milk, and A method of adding EPS-producing lactic acid bacteria to vegetable milk together with the enzyme addition of α-galactosidase, a method of adding EPS-producing lactic acid bacteria to vegetable milk together with lactic acid bacteria having α-galactosidase activity, yeast, Koji bacteria, etc.

As a fermentation raw material, it is not essential to add the available sugar which is a nutrient source of lactic acid bacteria, but it is preferable to add when fermentation is difficult. For example, glucose, fructose, sucrose, maltose, lactose, raffinose, trehalose, soybean oligosaccharides, fructooligosaccharides, xylooligosaccharides and the like can be used. These sugar raw materials may be independent, and may combine 2 or more types. The compounding quantity at the time of adding an available sugar is suitably 1 weight% - 50 weight% with respect to the solid content of a fermentation raw material, Preferably it is 5 weight% - 40 weight%.

As other fermentation raw materials, in addition to available sugars, vegetable milk, powdered vegetable protein, starch, thickening polysaccharides, gelling agents, emulsifiers, spices, sour agents, antioxidants, and chelating agents can also be added as needed wait.

The conditions of lactic acid fermentation can be changed suitably according to the kind of lactic acid bacteria used, and about fermentation temperature, it can carry out at 10 degreeC - 50 degreeC, Preferably it is 15 degreeC - 45 degreeC, for example. About fermentation time, it can carry out, for example for 4 hours - 72 hours, Preferably it is 5 hours - 60 hours. Lactic acid fermentation can be carried out until the pH value of the fermentation raw material is reduced to 3-6, or 3-5 if necessary, and it can also be finely adjusted to the target pH value by alkali or organic acid or inorganic acid after the fermentation is completed. About the fermentation apparatus, it can carry out using the apparatus similar to the apparatus used at the time of manufacturing milk yoghurt or cheese.

(step after lactic acid fermentation) After the lactic acid fermentation, it may go through a homogenization step or a heat sterilization step if necessary, and prepare a solid, pasty or liquid yoghurt-like product by a conventional method. In addition, a solid or pasty cheese-like product can also be prepared by conventional methods.

(drinks) The vegetable milk fermented food of this invention can also be used as the manufacturing raw material of various food and beverages. The form of the food and drink is not particularly limited, for example, it can be used in the following product forms: beverages such as vegetable milk such as soy milk or soft drinks, pudding, bavarois, jelly, whipped cream and fillings (filling) and other raw fruits (namagashi), fermented foods such as yogurt, cheese and fermented drinks, wagashi such as dumplings and steamed buns, puffed snacks such as snacks, biscuits, cookies, Bakery products such as bread and cakes, seasonings such as chocolate, margarine, butter, spread or mayonnaise, sauces, soups, fried foods, aquatic products, birds Animal fish meat products, etc. In a certain aspect, the food and drink preferably include plant-based raw materials, and in a certain aspect, it may be plant-based butter, margarine, foamed cream, etc.

In the manufacture of various products, in addition to using plant-based fermented milk, the required food materials (juice, pulp, vegetables, sugar, oil, dairy products, grain flour, starch, cocoa mass, bird Animal and fish meat products, etc.) or food additives (minerals, vitamins, emulsifiers, viscosity-increasing stabilizers, sour flavorings, spices, etc.). Example

Examples are shown below, and the details of the present invention will be described more specifically. In addition, in the example, "part" or "%" both represent a weight basis.

(comparative example 1) Vegetable milk "soymilk cream" (manufactured by Fuji Oil Co., Ltd., total solid content 19.8%, protein content 5.6%, lipid content 12.3%) 54.5 parts, glucose 1 part, oligosaccharides including galactose among structural sugars 0.8 parts of "beet oligosaccharides from Hokkaido" (manufactured by Nippon Garlic Co., Ltd., 98% raffinose, 2% sucrose) and 43.6 parts of water were mixed to make 99.9 parts to prepare a mixed liquid. In it, 0.1 part of Streptococcus thermophilus (Streptococcus thermophilus) with EPS production ability as lactic acid bacteria was added in the form of frozen pellets, and lactic acid fermentation was carried out at 42°C until the pH value decreased to 4.6 to obtain Vegetable milk fermented food. Furthermore, raffinose is a trisaccharide having galactose bonded by an α-glycosidic bond as a structural sugar. Furthermore, "soymilk cream" and oligosaccharides were also used in the following examples, which were the same as those in this example.

(comparative example 2) 54.5 parts of "soymilk cream", 1 part of glucose, 0.6 parts of galactose (monosaccharide), and 43.8 parts of water were mixed to make 99.9 parts, and a mixed liquid was prepared. 0.1 part of the same two lactic acid bacteria as in Comparative Example 1 were added thereto, and lactic acid fermentation was carried out at 42° C. until the pH value decreased to 4.6 to obtain a vegetable milk fermented food.

(Example 1) 54.5 parts of "soymilk cream", 1 part of glucose, 0.8 parts of oligosaccharide, and 43.69 parts of water were mixed to make 99.99 parts, and a mixed liquid (pH 6.78) was prepared. 0.01 part of lactic acid bacteria (Lactococcus Lactis) having α-galactosidase activity was added thereto, and lactic acid fermentation was carried out at 26° C. for 3 hours. After the fermentation, it was sterilized at 90° C. for 1 minute to obtain liquid vegetable milk. The obtained liquid vegetable milk had a pH value of 6.76, and the pH value decreased by 0.02 before and after fermentation. Next, 0.1 part of the same EPS-producing lactic acid bacteria as in Comparative Example 1 was added to the vegetable milk, and lactic acid fermentation was carried out at 42° C. until the pH value decreased to 4.6 to obtain a vegetable milk fermented food.

(Example 2) Using the same method as in Example 1, only the amount of oligosaccharides prepared was changed to 1.6 parts (a multiple of the amount in Example 1), to obtain a vegetable milk fermented food.

For the vegetable milk fermented food obtained in Example 1, Example 2 and Comparative Example 1, Comparative Example 2, the curd was broken with a homomixer to form a creamy shape, and the viscosity and elongation were measured. Viscosity was measured by dispensing 200 g of the sample into a measuring beaker and using a No. 4 rotor at 60 rpm and 10°C with a BM-type viscometer. For elongation, 100 g of the sample was dispensed into a yogurt cup and measured using a rheometer. The measurement method is to insert a ϕ3 cm plunger into the sample, separate the plunger from the yogurt cup at a speed of 6 cm/min, stop the movement when the connection between the plunger and the sample is cut off, and measure the distance between the plunger and the sample. surface distance.

(Table 1) Comparative example 1 Comparative example 2 Example 1 Example 2 Viscosity (mPa·s) 4050 4100 4900 4500 height (cm) 1.2 1.5 1.7 1.6

In Example 1 and Example 2, compared with Comparative Example 1 and Comparative Example 2, the viscosity was increased, and the viscosity and elongation were equal to or higher than those of Comparative Example 2 prepared with galactose. In addition, compared with Comparative Example 1 and Comparative Example 2, Example 1 and Example 2 have smoother and denser mouthfeel.

(Example 3) 54.5 parts of "soymilk cream", 1 part of glucose, 0.8 parts of oligosaccharides, and 43.69 parts of water were mixed to make 99.9 parts, and a mixed liquid was prepared. 0.1 part of α-galactosidase enzyme preparation "α-Galactosidase (α-Galactosidase) DS30" (manufactured by AMANO ENZYME INC., activity: 50,000 GaIU/g or more) was added thereto, Hydrolysis treatment was performed at 60°C for 1 hour. After the hydrolysis, it was sterilized at 90° C. for 1 minute to obtain liquid vegetable milk. Next, 0.1 part of the same EPS-producing lactic acid bacteria as in Comparative Example 1 was added to the vegetable milk, and lactic acid fermentation was carried out at 42° C. until the pH value decreased to 4.6 to obtain a vegetable milk fermented food.

(Table 2) Comparative example 2 Example 3 Viscosity (mPa·s) 4100 4500 height (cm) 1.5 1.6

Example 3 exhibited viscosity and elongation equal to or higher than those of Comparative Example 2 prepared with galactose. In addition, Example 3 also had smooth and dense mouthfeel similarly to Example 1 and Example 2.

(Example 4) 54.5 parts of "soymilk cream", 1 part of glucose, 0.8 parts of oligosaccharides, and 43.69 parts of water were mixed to make 99.9 parts, and a mixed liquid was prepared. 0.1 part of the same α-galactosidase as in Example 3 and 0.1 part of the same EPS-producing lactic acid bacteria as in Comparative Example 1 were added thereto, and lactic acid fermentation was carried out at 42°C until the pH value dropped to 4.6 to obtain vegetable milk Fermented foods.

(table 3) Comparative example 2 Example 4 Viscosity (mPa·s) 4100 4600 height (cm) 1.5 1.5

Example 4 showed viscosity and elongation equal to or higher than Comparative Example 2 in which galactose was prepared. In addition, Example 4 also had smooth and dense mouthfeel similarly to Example 1, Example 2, and Example 3.

(Example 5) The "soymilk cream" in Example 1 was replaced with almond milk (manufactured by Tsukuba Dairy Co., Ltd., total solid content 9.9%, protein content 2.9%, lipid content 5.6%), and the same procedure was carried out to obtain a vegetable milk fermented food. The obtained vegetable milk fermented food showed the same viscosity and elongation as Example 1, and had a smooth and dense mouthfeel.

(Example 6) Application in plant-based butter 98.19 parts of "soymilk cream", 1 part of glucose, and 0.8 parts of oligosaccharides were mixed to make 99.99 parts to prepare a mixed liquid (pH 6.82). 0.01 part of lactic acid bacteria (Lactococcus Lactis) having α-galactosidase activity was added thereto, and lactic acid fermentation was carried out at 26° C. for 3 hours. After the fermentation, it was sterilized at 90° C. for 1 minute to obtain liquid vegetable milk. The obtained liquid vegetable milk had a pH value of 6.79, and the pH value decreased by 0.03 before and after fermentation. Next, 0.1 part of the same EPS-producing lactic acid bacteria as in Comparative Example 1 was added to the vegetable milk, and lactic acid fermentation was carried out at 42° C. until the pH value decreased to 4.6 to obtain a vegetable milk fermented food. 2.4 parts of common salt were added to 300 parts of the obtained vegetable milk fermented food (liquid temperature 40 degreeC), and what was obtained in this way was made into the water phase. While stirring the aqueous phase with a hand mixer (hand mixer), 450 parts of coconut oil having a rising melting point of about 25° C. was heated and melted at 40° C., and slowly added to prepare an emulsion. The obtained emulsion was cooled overnight in a refrigerator at 4° C. to obtain vegetable-based butter. The resulting plant-based butter is very creamy.

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Claims (11)

A method for manufacturing plant milk fermented food, which is a method of inoculating lactic acid bacteria and carrying out lactic acid fermentation to produce plant milk fermented food, which is characterized in that it comprises: A) Decomposition step of causing α-galactosidase to act on vegetable milk to which saccharides containing galactose bonded by α-glycosidic bonds are added as structural sugars, or to vegetable milk containing the above-mentioned saccharides to make the resulting hydrolysis of the saccharides; and B) a fermentation step, after or together with the decomposition step, fermenting the hydrolyzed vegetable milk by using lactic acid bacteria capable of producing extracellular polysaccharides. The method for producing vegetable milk fermented food according to claim 1, wherein the decomposition step is carried out by fermentation of microorganisms having α-galactosidase activity. The method for producing vegetable milk fermented food according to claim 1, wherein the decomposition step is performed by an enzyme treatment having α-galactosidase activity. The method for manufacturing plant milk fermented food according to any one of claim 1 to claim 3, wherein a sterilization step is included after the A) decomposition step and before the B) fermentation step. The method for manufacturing plant milk fermented food according to any one of claim 1 to claim 4, wherein the sugar containing galactose as a structural sugar is raffinose or stachyose. The method for manufacturing plant milk fermented food according to any one of claim 1 to claim 5, wherein the plant milk is soy milk. A method for producing vegetable milk for fermented raw materials, which is carried out by lactic acid bacteria having the ability to produce extracellular polysaccharides, wherein the method for producing vegetable milk is characterized in that: galactose as a structural sugar, or vegetable milk containing the saccharide, α-galactosidase is allowed to act on the saccharide to hydrolyze the saccharide, and then sterilized. The method for producing vegetable milk according to claim 7, wherein the hydrolysis is carried out by fermentation of microorganisms having α-galactosidase activity. The method for producing vegetable milk according to claim 7, wherein the hydrolysis is performed by an enzyme having α-galactosidase activity. The method for producing vegetable milk according to any one of claim 7 to claim 9, wherein the sugar containing galactose as a structural sugar is raffinose or stachyose. The method for producing vegetable milk according to any one of claim 7 to claim 10, wherein the vegetable milk is soy milk.