TWI607711B - Plant-based set-style yogurt and method of producing the same - Google Patents

Description

Plant condensate yoghurt and manufacturing method thereof

The invention relates to a condensed yoghurt and a manufacturing method thereof, in particular to a method for producing a condensed eutectic in a short time by using a vegetable raw material and a plant condensed yoke prepared therefrom.

Lactic acid bacteria foods have health benefits and are convenient to eat, which makes their market share continue to increase. According to the commercially available lactic acid bacteria food, lactic acid bacteria are also used to ferment animal milk (such as milk, goat milk, etc.). Because of the high yield of milk, rich nutrients, good buffering capacity and suitable for the growth of lactic acid bacteria, it is a commonly used substrate for yeast food.

However, lactose intolerance, or vegetarians, is common in Chinese people, and it is inconvenient to consume dairy products and their fermented foods (such as Yogurt). In recent years, research indicates that non-dairy foods have more health benefits and health benefits than dairy foods, making products made from non-dairy foods as a raw material, becoming one of the future trends.

In non-dairy foods, the vegetable material, soybean, has a protein content more than twice that of cereals. Its amino acid composition is close to the ideal ratio required by the human body, and it is rich in linoleic acid and linoleic acid. Prevent blood Tube disease occurs. In addition, soybeans also contain vitamin E, cellulose, phytosterols, saponins and isoflavones and other beneficial health ingredients.

Soymilk made from soybeans can also be fermented with lactic acid bacteria, and Made pure soy milk Yogurt. However, in the processing of soybeans, when the cell wall of soybean is broken, in the presence of a small amount of water, soybean lipoxygenase (LOX) can oxidize unsaturated fatty acids in soybeans, resulting in a distinct bean odor. Affects the flavor of soy products and their bean-based yeast foods. Secondly, the pure soy milk yoghurt is easy to become sour, although the soy milk mixed with milk for fermentation can improve this situation, but the fermented product still can not meet the aforementioned lactose intolerance or vegetarian needs.

In view of this, it is urgent to provide a plant condensate yoghurt and its Manufacturing methods to improve the shortcomings of conventional processes and fermentation products.

Accordingly, an aspect of the present invention provides a method for producing a vegetative condensed yoghurt which utilizes at least one strain to carry out a fermentation step using a vegetable protein mixture composed of raw rice, green beans, and water. , can produce plant condensate yoghurt in a short time.

Next, another aspect of the present invention is to provide a vegetative condensed state which is obtained by the above method and which does not contain an additive such as a coagulant.

According to the above aspect of the invention, a method for producing a vegetative condensate is proposed. In one embodiment, first, a vegetable protein mixture is provided. Next, a homogenization step, a solid-liquid separation step, and a heating step are performed, The above vegetable protein mixture is formed into a vegetable protein mixture. Then, a fermentation step is carried out to mix the above vegetable protein to form a vegetative eutectic.

In the above embodiments, the above vegetable protein mixture may be composed of raw rice, raw beans, and water. The aforementioned raw rice may include, but is not limited to, fragrant rice, purple rice, and red rice, and the aforementioned raw beans may be soybean. The water may be used in an amount of, for example, 400 parts by weight to 900 parts by weight based on 100 parts by weight of the total amount of raw rice and raw beans.

In the above embodiment, the above heating step may be performed at, for example, higher than 100 ° C for 10 minutes to 30 minutes.

In the above embodiment, the above-mentioned fermentation step may be carried out by adding a fermenting species to the vegetable protein mixture and performing a fermentation time at a fermentation temperature. The aforementioned yeast species may include, but are not limited to, Bifidobacterium sp., Lactobacillus sp., Enterococcus sp., Leuconostoc sp., and Streptococcus. At least one of the genus ( Streptococcus sp.). The aforementioned fermentation time can be, for example, from 4 hours to 18 hours.

According to an embodiment of the invention, the heating step described above can be carried out, for example, at 105 ° C to 121 ° C for 5 to 20 minutes.

According to an embodiment of the invention, the fermentation temperature may be, for example, 37 ° C to 42 ° C.

According to an embodiment of the present invention, the above-mentioned yeast species may include, but are not limited to, Bifidobacterium adolescentis , Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium infantis ( Bifidobacterium infantis ), Bifidobacterium lactis , Bifidobacterium longum , Lactobacillus acidophilus , Lactobacillus bifidus , Lactobacillus brevis , Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), Lactobacillus casei , Lactobacillus cremoris , Lactobacillus delbrueckii , Lactobacillus fermentum , Lactobacillus gasseri , Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus (Lactobacillus johnsonii), Lactobacillus kefir (Lactobacillus kefir), L. lactis (Lactobacillus lactis), Lactococcus lactis subsp butanedione (Lactococcus lactis diacetylactis), Lactobacillus paracasei , Lactobacillus pentosus , Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus salivarius ( Lactobacillus rhamnosus ) At least two of Lactobacillus salivarius , Lactobacillus sporogenes , Enterococcus faecalis , Enterococcus faecium , Leuconostoc cremoris , and Streptococcus thermophiles . In another example, the above-described yeast species are at least three of the above species. In still another example, the above-mentioned yeast species are at least four of the above species.

According to an embodiment of the present invention, the initial bacterial count of the above-mentioned yeast strain in the vegetable protein mixture may be, for example, at least 1.0×10 ⁵ colony forming unit (CFU) per milliliter (mL) (CFU/mL). ).

According to an embodiment of the present invention, after the fermentation step, the pH of the above-mentioned plant condensate yoke may be, for example, not more than 4.5.

According to an embodiment of the present invention, after the fermentation step, the number of terminal bacteria of the above-mentioned fermented bacteria in the plant condensate yoghurt may be, for example, at least 1.0×10 ⁷ CFU/mL.

According to an embodiment of the present invention, the obtained plant condensate yoghurt may be, for example, at least 1.0× after chilling at 4° C. for at least 7 days to 21 days. 10 ⁷ CFU/mL.

According to other aspects of the invention, a botanical condensed eutectic is provided which is obtained by the above method, wherein the resulting phyto-agglomerated eutectic contains no animal-derived ingredients or coagulating agents.

The method for producing a plant-based condensed yoghurt according to the present invention is characterized in that a plant protein mixture is used to carry out a fermentation step through at least one strain, and a plant-like condensed yoghurt can be obtained in a short time, and the obtained plant trait is obtained. The condensed yoghurt contains no animal-derived ingredients or coagulants and has a better flavor and can be applied to food compositions.

100‧‧‧ method

101‧‧‧Provide steps for plant protein mixtures

103‧‧‧A homogenization step, a solid-liquid separation step and a heating step to form a vegetable protein mixture to form a vegetable protein mixture

105‧‧‧ Carrying out the fermentation step to mix the above vegetable protein to form a plant condensate

The above and other objects, features, advantages and embodiments of the present invention will become more <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; Part of the flow chart of the manufacturing method.

Fig. 2 is a bar graph showing the recovery of the plant condensate superiority according to several embodiments of the present invention and a comparative example.

Fig. 3 is a graph showing the change in acidity of a plant-based condensed yogurt after refrigeration according to several examples of the present invention and a comparative example.

Fig. 4 is a graph showing the change in the number of bacteria after chilling of a plant-based condensed yogurt according to several examples of the present invention and a comparative example.

Fig. 5 is a bar graph showing the degree of water separation after refrigerating of a plant-based condensed yogurt according to several embodiments of the present invention and a comparative example.

As described above, the present invention provides a vegetative condensed yoghurt and a method for producing the same, which utilizes a plant protein mixture to carry out a fermentation step through at least one strain, and can obtain a plant condensed eutectic in a short time.

The term "plant protein mixture" as used herein refers to a component consisting of raw rice, raw beans, and water, and does not contain animal-derived components. In an embodiment, the raw rice may use various varieties of fragrant rice, including but not limited to fragrant rice, purple rice, red rice, etc., and the aforementioned raw beans may be, for example, soybean.

In the above embodiment, the above-mentioned fragrant rice is also called "Yiquan Xiangmi", and its scientific name is Tai Nong 71. The fragrant rice is bred from Japan's Twilight Rice and Taiwanese Terrier No. 4. When cooked, it will naturally emit a scent like a taro. In addition to starch, fragrant rice contains protein, sugar, fatty acids, minerals, vitamin B group and cellulose.

The above-mentioned purple rice is a kind of fragrant rice, and its seed coat has a thick purple color. It is also known as purple rice, black purple rice, black glutinous rice or purple black rice. Its scientific name is Tai Nong 籼 24th. In addition to starch, purple rice contains protein, sugar, unsaturated fatty acids, vitamin B1, vitamin B2, calcium, phosphorus, iron, magnesium, zinc and other minerals and natural melanin. It also contains essential amino acids and dietary fiber. . Secondly, the polyunsaturated fatty acid of the purple rice: unit unsaturated fatty acid: saturated fatty acid is 1.4:1.6:1, and the ratio is suitable.

The above-mentioned red rice is also a kind of fragrant rice, also known as red chestnut rice or red. Glutinous rice, its scientific name is Tai Nong Biao No. 26 or Hualien No. 22. Red rice retains a lot of watch that has not been removed, so the color is deeper, the taste is slightly rough, but the nutrition is more preserved. In addition to starch, red rice is rich in protein, minerals, vitamin B and dietary fiber. The fiber content of red rice is twice that of ordinary white rice, and the water-soluble fiber contained in red rice can lower cholesterol.

The above basmati rice may be used alone or in combination of one or more. by The amylose content of the fragrant rice is generally from 15% by weight to 20% by weight, and forms an ordered protein network structure with the legume protein. In addition, the most deficient amino acid of fragrant rice is lysine, and the most deficient amino acid of soybean is methionine. At the same time, the nutrients can complement each other and make up for the deficiency of essential amino acids.

If the vegetable protein mixture does not use the above fragrant rice or use The rice other than the above-mentioned fragrant rice has a large difference in the composition and ratio of starch and amino acid due to different kinds of rice, and it is difficult to form the desired phytochemical state under the specific process conditions, and Nutritional ingredients are also not effective in complementing each other.

Please refer to FIG. 1 , which illustrates a plant according to an embodiment of the invention. Part of the flow chart of the manufacturing method of the physical condensate. In one embodiment, the method 100 of the present invention may first provide a mixture of vegetable proteins, as shown in step 101, wherein the mixture of vegetable proteins is as described above and will not be further described. The raw rice may be used in an amount of, for example, 30 parts by weight to 70 parts by weight based on 100 parts by weight of the raw rice and the raw beans, and the water may be used in an amount of, for example, 400 parts by weight to 900 parts by weight. Preferably, the raw rice is used in an amount of, for example, 30 parts by weight to 50 parts by weight.

If the amount of raw rice used is less than 30 parts by weight, subsequent acquisition The obtained vegetable condensate yoghurt has too much legume protein, and is easy to produce bean odor, resulting in poor flavor of the produced yoghurt. If the amount of raw rice used exceeds 70 parts by weight, after the subsequent vegetable protein mixture is subjected to the fermentation step, excessive rice starch and too little legume protein are not conducive to the formation of an ordered protein network structure, so that it is difficult to manufacture. Get plant condensate yoghurt.

In addition, if the amount of water used is less than 400 parts by weight, then 酦 The fermentation reaction is slow, and the amount of the plant protein mixture obtained subsequently is insufficient. If the amount of water used exceeds 900 parts by weight, the sysneresis phenomenon caused by the subsequent plant condensate yoghurt is more serious, and the consumer's acceptance of the product is lowered. Generally speaking, the above-mentioned degree of water detachment is based on the plant. The value of the weight of the supernatant/equivalent weight of the condensed eutectic (eg, 20 g per yog) × 100% is evaluated, and the smaller the degree of water separation is, the representative The better the condensed yoghurt is.

If the amount of raw rice used is 30 parts by weight to 70 weights And the amount of water used is from 400 parts by weight to 900 parts by weight. Condensed Yogurt not only allows for better flavor and quality, but also flexibly adjusts the amount of individual ingredients within the above range, depending on the needs of the consumer.

Then, as shown in step 103, the homogenization step is performed, and the solidification step is performed. The liquid separation step and the heating step cause the above vegetable protein mixture to form a vegetable protein mixture. In one embodiment, the above vegetable protein mixture may be formed by simultaneously performing the above steps on raw rice, raw beans, and water. In another embodiment, the raw rice pulp may be prepared from the raw rice and the water by a homogenization step and a solid-liquid separation step, and the raw soybeans and the water are homogenized and the solid-liquid separation step is used to prepare the raw soybean milk. The rice syrup and the soybean milk are further mixed and heated to form a vegetable protein mixture. In still another embodiment, the rice straw and the water are first subjected to a homogenization step, a solid-liquid separation step, and a heating step to obtain a cooked rice pulp, and the homogenization step, the solid-liquid separation step, and the raw beans and water are simultaneously subjected to a homogenization step. In the heating step, the cooked soybean milk is prepared, and the cooked rice pulp and the cooked soybean milk are mixed to obtain a vegetable protein mixed pulp. However, the description herein is for illustrative purposes only, and the present invention is not limited to the above.

In one example, the heating step described above can be carried out, for example, at a temperature above 100 ° C for 10 minutes to 30 minutes. In another illustration, the heating step described above can be carried out, for example, at 105 ° C to 121 ° C for 5 to 20 minutes.

In the above embodiment, the aforementioned homogenization step, solid-liquid separation step, and heating step can be carried out using commercially available equipment. For example, the homogenization step can be carried out using a commercially available homogenization apparatus, a grinding apparatus, a juicer, or the like, and the solid-liquid separation step can be carried out using a commercially available filtration apparatus, a filter cloth, a sieve, or the like, and the heating step can be used commercially. The high temperature sterilization equipment is carried out. The foregoing homogenization step, solid-liquid separation step, heating step, and used to carry out the above The related equipment of the steps should be well known to those of ordinary skill in the art to which the present invention pertains, and will not be described one by one.

After obtaining the vegetable protein mixture, as shown in step 105, The fermentation step is carried out to add at least one yeast strain to the vegetable protein mixture, and a fermentation time is carried out at a fermentation temperature to mix the plant protein to form a plant condensate.

In this embodiment, the above-mentioned yeast species may include, but are not limited to, Bifidobacterium sp., Lactobacillus sp., Enterococcus sp., Leuconostoc sp. .) and at least one of a group consisting of Streptococcus sp. In an exemplary embodiment, specific examples of suitable yeast species may include, but are not limited to, Bifidobacterium adolescentis , Bifidobacterium bifidum , Bifidobacterium breve , infant bifid. Bifidobacterium infantis , Bifidobacterium lactis , Bifidobacterium longum , Lactobacillus acidophilus , Lactobacillus bifidus , Lactobacillus brevis , Bulgarian milk Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus cremoris , Lactobacillus delbrueckii , Lactobacillus fermentum , Lactobacillus gasseri , Swiss milk bacillus (Lactobacillus helveticus), Lactobacillus (Lactobacillus johnsonii), Lactobacillus kefir (Lactobacillus kefir), L. lactis (Lactobacillus lactis), Lactococcus lactis subsp butanedione (Lactococcus lactis diacetylactis), Lactobacillus paracasei , Lactobacillus pentosus , Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus salivarius ( Lactobacillus rhamnosus ) Lactobacillus salivarius ), Lactobacillus sporogenes , Enterococcus faecalis , Enterococcus faecium , Leuconostoc cremoris , and Streptococcus thermophiles . In another illustration, specific examples of suitable yeast species may include, but are not limited to, at least two of the above species. In still another example, specific examples of suitable yeast species may include, but are not limited to, at least three of the above species. In yet another illustration, specific examples of suitable yeast species may include, but are not limited to, at least four of the above species.

It is worth mentioning that compared to the conventional pure soy milk yogurt, this book The invention adopts a specific proportion of plant protein of rice and beans as a raw material for fermentation, and at least one kind of fermented bacteria can effectively shorten the fermentation time of the vegetable protein mixed pulp. In the above embodiment, the aforementioned fermentation temperature may be, for example, 37 ° C to 42 ° C, and the fermentation time may be, for example, 4 hours to 18 hours, preferably 4 hours to 12 hours.

In the above embodiment, the initial number of bacteria of the aforementioned fermented bacteria in the vegetable protein mixture may be, for example, at least 1.0 × 10 ⁵ CFU/mL or 5.0 log CFU/mL. After the fermentation step, the pH value of the obtained plant condensate yoke may be, for example, not more than 4.5, and in the plant condensate yoghurt, the number of terminal bacteria of the aforementioned bacterium may be at least 1.0×. 10 ⁷ CFU/mL or at least 7.0 log CFU/mL.

The term "plant condensate yoghurt" as used herein means The condensed fermented milk prepared from the above vegetable material does not contain an animal-derived ingredient or a coagulant.

The term "animal derived ingredient" as used herein means A coagulated fermented milk prepared from animal milk (for example, milk, goat's milk, etc.) contains components such as animal protein, lactose, and the like.

The term "coagulant" as used herein refers to the use of 酦 Additives for curing, gelling or thickening of the yeast, such as gels, gelatin, agar, thickeners, and the like.

Since the present invention utilizes rice and beans containing a specific ratio Plant protein mixed, after the fermentation step, rice starch and legume protein can form an orderly protein network structure, and then form a plant-like condensed state, so there is no need to add any animal-derived ingredients or coagulants. In this way, the botanical condensed yoghurt obtained by the present invention can satisfy the demand of condensed yoghurt for consumers of lactose intolerance or vegetarian diet.

The botanical condensate yoghurt obtained above is, for example, restorative, Evaluation, end point number, acidity, pH value, degree of water separation, total polyphenol content, After clearing the DPPH ability and other comparisons, the evaluation is equivalent to the pure bean paste condensate, or better than the pure soybean condensate.

In one embodiment, the obtained plant condensed eucalyptus is chilled at 4 ° C for at least 7 days to 21 days, and the number of bacteria of the bacterium fermented in the vegetative eucalyptus can be, for example, at least 1.0×10. ⁷ CFU/mL is preferably at least 1.0 x 10 ⁸ CFU/mL.

In addition, it is additionally stated that the plant is obtained by the method of the present invention. Physical condensate is good, although no additives are needed, but in other cases, other ingredients such as sugar, organic acids, natural flavors or other functional ingredients may be added during subsequent processing. Depending on actual needs.

The following uses several embodiments to illustrate the application of the present invention, It is not intended to limit the invention, and those skilled in the art can make various changes and modifications without departing from the spirit and scope of the invention.

Example 1: Preparation of a plant condensate

First, as shown in Table 1, after blending the fragrant rice, soybeans and water according to the amounts listed in Table 1, the soybeans and fragrant rice are homogenized (refined) using commercially available grinding equipment, and commercially available filtration equipment is used. The filter cloth, the filter screen and the like are subjected to a solid-liquid separation step, and the obtained raw bean rice slurry is placed in a sterilizing kettle and heated at 105 ° C for 5 minutes to inactivate the fat oxidase, eliminate the bean odor of the soybean itself and reduce energy use. Then, the cooked rice bean paste is cooled, and then refrigerated at 4 ° C for use.

1 mL of the frozen bacterial solution of the yeast strain was taken to 40 mL of the MRS culture solution, and cultured at 37 ° C for 12 hours to activate the bacterial solution. Carrying out the fermentation step Before the meal, the cooked bean rice pulp can be heated at 60 ° C for 10 minutes to make the temperature suitable for the growth of the fermented strain. After that, the pre-warmed cooked rice syrup is used as the fermentation substrate, and 3% (v/v) of the activated bacterial solution is added to the fermentation substrate, and the fermentation is carried out at 37 ° C, when the fermentation substrate (ie, pre-warmed cooked) When the pH of the soybean rice syrup reaches 4.5, the fermentation step is terminated by using a low temperature treatment at 4 ° C to slow down the action of the enzyme and inhibit the growth of the lactic acid bacteria.

When the fermentation step is carried out, the recovery of the fermentation substrate is observed every hour. Refolding, pH, titratable acidity. After completing the fermentation step and after different refrigerating time, the number of bacteria in the condensed eutectic, the degree of water separation, the total polyphenol content, the ability to remove DPPH and the evaluation were evaluated.

A-1: fragrant rice

A-2: Purple rice

A-3: Red rice

B-1: Soy

C-1: Streptococcus thermophilus (BCRC 14089)

C-2: Lactobacillus bulgaricus (BCRC 14008)

C-3: Lactobacillus plantarum (BCRC 12193)

C-4: Lactobacillus rhamnosus (BCRC 14068)

--: The representative did not test.

N.D.: indicates that the condensed yoghurt is not formed and cannot be tested.

Example 2: Evaluation of plant condensate Restorative

The recovery of the eutectic of Examples 1 to 8 and Comparative Examples 1 to 2 can be determined using a commercially available instrument such as a texture analyzer and a probe P 0.5 S (TA 18). The measurement conditions were as follows: ten cycles; speed before detection: 2 mm/s; detection speed: 5 mm/s; return speed after detection: 5 mm/s; force at detection: 5 g; penetration depth: 10 mm. The recovery of each group of eutectic is calculated according to the following formula (I), and the results are shown in Table 1 and Figure 2: Restorability = force of the tenth peak (g) / force of the first peak (g) (I ).

2. pH value

The condensed plants of Examples 1 to 8 and Comparative Examples 1 to 2 were refrigerated, and the pH was measured every hour, and the fermentation state of the fermented bacteria was observed from the change in pH. The PI of 7S and 11S of soybean protein is pH 4.8 and 6.4, respectively. Whether the pH reaches the pI value and whether the surface of the soybean milk is solidified (not shown) can be used to judge the curd of the vegetable protein mixture. The results are shown in Table 1, in which the pH of the condensed yoke is preferably equal to or lower than 4.5.

3. Acidity change after refrigeration

Take the refrigerators (4 ° C) 1, 7, 14, 21 days of Examples 1 to 3 and Comparative Examples 1 to 2 of the yoghurt (10g) and reverse osmosis (RO) water (200mL), using 0.1N sodium hydroxide standard The solution was titrated to pH 8.5. Substituting the volume of sodium hydroxide solution required for titration into the following formula (II), the lactic acid which is dominant after fermentation is representative of titratable acid, and the percentage (%) of lactic acid content of each group of eutectic is calculated. The results are shown in Table 1 and 3: lactic acid (%) = (N × f × V × 0.09 / v) × 100 (II), in the formula (I), N: sodium hydroxide equivalent concentration; f: sodium hydroxide correction coefficient; : sodium hydroxide titration volume (mL); and v: sample weight; 0.09: milliequivalent weight of lactic acid.

4. Changes in the number of bacteria after refrigeration

The number of bacteria in Examples 1 to 8 and Comparative Examples 1 to 2 in 1, 2, 7, and 21 days of cold storage (4 ° C) was measured, and the number of bacteria was counted. The results are shown in Table 1 and Figure 4, wherein the coagulation state is excellent. The number of bacteria in the cells is preferably equal to or greater than 1.0 × 10 ⁷ CFU/mL.

5. Degree of water separation

20 g of the aliquots of Examples 1 to 8 and Comparative Examples 1 to 2 were centrifuged at 1000 × g for 10 minutes, and the supernatant was poured out and weighed. During the preservation period, the pores of the protein network structure will become smaller and more, causing water loss and accumulating on the surface of the yoghurt, causing the phenomenon of water separation (syneresis), which will cause consumers to the product. Acceptance declines, so the more water is removed Small is better. The degree of water separation is calculated according to the following formula (III), and the results are shown in Table 1 and Figure 5: degree of water separation = supernatant weight / yoghurt weight (20 g) × 100% (III).

6. Functional evaluation

The eutectic values of the examples 1 to 2 and the comparative example 1 (the condensed state, the sugar content was 8%, and the pH value of 4.5) were carried out, and a favorite score was obtained, in which the number of tastes was 30.

Indicators for evaluation include color, aroma, flavor, acidity, sweetness, texture, and overall acceptance.

The scoring standard is ten, and the meaning of 1 to 9 is as follows: 1-very dislike; 2-do not like it; 3-do not like it; 4-do not like it; 5-do not like it or hate; 6- Slightly like; 7 like; 8 - very dislike; 9-like, the results are shown in Table 1. The results of the functional evaluations of Table 1 show that the preference of the examples 1 to 2 and the comparative example 1 is between 5 points (not like or not) and 6 points (slightly like).

In the above example, the number of samples per set of data is at least 3 (n≧3), analyzed by the SPSS single factor variance method, and there is a statistically significant difference by Duncan p <0.05. In addition, the groups of different letters on the straight bars in Figure 5 represent significant differences between the two groups ( p <0.05).

From the results of Table 1 and Figs. 2 to 5, it is understood that the recoverability, pH value, acidity, number of bacteria after refrigeration, and degree of water separation of the preferred embodiments 1 to 8 are all comparable to those of the pure soybean milk of Comparative Example 1. , representing the plant condensate yoghurt produced by the invention, the added rice component not only interacts with the nutrient component of the bean protein Supplementing, increasing flavor and improving bean odor, and rice starch and legume protein can form an orderly network structure, reducing the hardness of the yoghurt, increasing the elasticity of the texture and the texture, thereby improving the overall acceptance of the pure soy milk yoghurt . In contrast, the pure rice yoghurt of Comparative Example 2 could not form a condensed yoghurt, and the acidity after refrigeration was insufficient and the number of bacteria was low.

It should be noted that, although the present invention exemplifies a specific ratio of raw rice and green beans, specific fermentation conditions, specific fermentation strains, specific analytical methods or specific instruments, the plant-based coagulation state of the present invention is illustrated. The present invention is not limited thereto, and the plant condensate yoke of the present invention and its manufacture can be made without departing from the spirit and scope of the present invention. The method may also be carried out using other ratios of raw rice and raw beans, other fermentation conditions, other fermentation strains (eg, the same strain with different access numbers), other analytical methods, or other instruments.

It can be seen from the above embodiments of the present invention that the plant-based condensed yoghurt of the present invention and the method for producing the same have the advantages that a specific proportion of raw rice and raw beans can be subjected to a fermentation step through at least one strain in a short time. Produced a botanical condensate. The obtained botanical condensed eutectic contains no animal-derived ingredients or coagulants, has a better flavor, and can be applied to food compositions.

While the invention has been described above in terms of several embodiments, it is not intended to limit the scope of the invention, and the invention may be practiced in various embodiments without departing from the spirit and scope of the invention. The scope of protection of the present invention is defined by the scope of the appended claims.

100‧‧‧ method

101‧‧‧Provide steps for plant protein mixtures

103‧‧‧A homogenization step, a solid-liquid separation step and a heating step to form a vegetable protein mixture to form a vegetable protein mixture

105‧‧‧ Carrying out the fermentation step to mix the above vegetable protein to form a plant condensate

Claims (5)

A method for producing a plant condensate yoghurt comprising: providing a vegetable protein mixture, wherein the plant protein mixture is composed of a primary rice, a raw bean, and water, and the raw rice is selected from the group consisting of fragrant rice and purple rice. And a group consisting of red rice, the raw bean is soybean, and based on the raw rice and one of the raw beans, the total amount used is 100 parts by weight, and the raw rice is used in an amount of 30 parts by weight to 70% by weight. One part of the water is used in an amount of from 400 parts by weight to 900 parts by weight; performing a homogenization step, a solid-liquid separation step, and a heating step to form the vegetable protein mixture into a vegetable protein mixture, wherein the heating step is Performing at a temperature higher than 105 ° C to 121 ° C for 5 minutes to 20 minutes; and performing a fermentation step to add a yeast strain to the vegetable protein mixture, and performing a fermentation time at a fermentation temperature to make a fermentation time When the pH of the vegetable protein mixture reaches 4.5, it is subjected to low temperature treatment at 4 ° C, whereby the vegetable protein is mixed to form the plant condensed yoghurt, wherein the plant condensed eutectic does not contain animal-derived ingredients. Coagulant The yeast strain is Lactobacillus bulgaricus (BCRC 14008), Lactobacillus plantarum (BCRC 12193), Lactobacillus rhamnosus (BCRC 14068), and Streptococcus thermophiles. BCRC 14089), the original bacterial count of the yeast strain in the vegetable protein mixture is at least 1.0 × 10 ⁵ colony forming units (CFU) per milliliter (mL) (CFU / mL The fermentation temperature is from 37 ° C to 42 ° C, and the fermentation time is from 4 hours to 18 hours. The method for producing a vegetative condensed yoghurt according to claim 1, wherein after the saccharification step, the pH of the vegetative eutectic is not more than 4.5. The method for producing a plant-like condensed yoghurt according to claim 1, wherein after the saccharification step, the number of terminal bacteria in the vegetative coagulation is at least one of the terminal bacteria 1.0 × 10 ⁷ CFU / mL. The method for producing a plant-like condensed yoghurt according to claim 1, wherein the plant-based condensed yoghurt is chilled at 4 ° C for at least 7 days to 21 days, and the number of bacteria of the bacterium is At least 1.0 x 10 ⁷ CFU/mL. A botanical coagulation yoghurt produced by the method of any one of claims 1 to 4, wherein the phyto-coagulation eutectic does not contain an animal-derived component or a coagulant.