WO2004062385A1

WO2004062385A1 - Fermented soybean milk containing palatinose

Info

Publication number: WO2004062385A1
Application number: PCT/JP2004/000091
Authority: WO
Inventors: Yumiko Tezuka; Yukie Nagai
Original assignee: Mitsui Sugar Co., Ltd.
Priority date: 2003-01-10
Filing date: 2004-01-09
Publication date: 2004-07-29
Also published as: CN100566595C; JP2004261003A; CN1735352A; KR101087000B1; TWI355902B; TW200417326A; KR20050095770A; JP4301545B2

Abstract

It is intended to provide fermented soybean milk in which not only the greenish smell due to soybean or soybean milk but also unpleasant taste, fermentation smell, harsh taste and acetic acid smell generating in the course of the lactic acid fermentation and acetic acid fermentation of soybean milk are relieved. It is intended to provide fermented soybean milk in which the thick texture characteristic to processed soybean products is reduced. It is intended to provide fermented soybean milk having a light and refreshing taste. By using palatinose, it becomes possible to produce fermented soybean milk having reduced thick texture of soybean and a light and refreshing taste. Moreover, the unpleasant smell of fermented soybean milk, which cannot be relieved even by using various taste-improving agents, etc., can be relieved thereby.

Description

Description Fermented soymilk containing palatinose Technical field

The present invention relates to fermented soymilk having an excellent flavor. Background art

In recent years, various functional foods have been demanded due to growing interest in health. In particular, soymilk made from soybeans has attracted attention as a high-protein functional food containing high-quality proteins. However, soymilk contains soybean-derived components such as 2-hexanal and several types of saponins, and the smell of these components hinders application to foods. Therefore, for the purpose of improving the undesired flavor of soymilk and imparting intestinal action, it has been proposed and sold as a yogurt-like food made by fermenting soymilk, that is, fermented soymilk.

In the technology related to the production of fermented soy milk, it is known that the flavor of soy milk can be improved by specific treatment in the production stage or by using a specific combination of various lactic acid bacteria, bifidobacteria, etc. Patent Documents 1 to 9). With these technologies, fermenting soy milk can prevent the above-mentioned green odor inherent in soy milk to some extent, but its effect is not always satisfactory, and the metabolites of fermentation The taste and odor of acetic acid is also generated. In addition, the above-mentioned green odor, in combination with the fermentation odor generated by lactic acid fermentation and acetic acid fermentation, causes a unique “unpleasant odor (bean odor, harsh taste, etc.) or unpleasant taste” (hereinafter referred to as “unpleasant odor”). "). Further, there is a further problem that acetic acid odor, which is a part of the fermentation odor, enhances the blue odor. Also, fermented soymilk becomes a tofu-flavored yogurt-like food because of the richness or umami inherent in soybeans derived from soymilk, rather than refreshing, refreshing yogurt.

Therefore, as a means of suppressing the unpleasant odor of fermented soymilk, it was composed of a material with an oxygen permeability of less than 100 m I / m 24 hr / atm (25 m, 25 ° C, 50% RH). It is known that by filling and sealing fermented soymilk in a container, the return odor of soybeans generated during storage can be suppressed (for example, see Patent Document 10). However, this method is intended only to suppress the return odor of blue odor derived from soybean, and it is impossible to suppress the richness and unpleasant odor peculiar to fermented soymilk.

Prior art document information related to the invention of this application includes the following.

Patent Literature 1 Japanese Patent Application Laid-Open No. Sho 61-141840 (Page 223-224) Patent Document 2 Japanese Patent Application Laid-Open No. 62-20553 (No. 181) — 18 3) Patent Document 3 JP-A-63-7743 (Page 250) Patent Document 4 JP-A-59-227241 (pages 201 and 203-204, Table II and Table I)

Patent Document 5 JP-A-2-167044 (Tables 256-258, Tables 1 and 2)

Patent Document 6 JP-A-5-184320 (Pages 3-6, Tables 1-4) Patent Document 7 JP-A-6-276979 (Pages 2-6, Tables 1-4, Figure 1) Patent Document 8 JP-A-8-66161 (pages 3-4, Table 1)

Patent Document 9 JP-A-10-201416 (Pages 3-6, Tables 1-4) Patent Document 10 JP-A-11-75688 (Pages 3-5, Tables 1 and 2) Disclosure of the Invention

An object of the present invention is to provide fermented soybean milk in which unpleasant taste, fermented odor, eruption, and acetic acid odor generated in the course of lactic acid fermentation and acetic acid fermentation of soymilk as well as the green odor derived from soybean or soymilk are suppressed. is there. Another object of the present invention is to provide a fermented soymilk having a reduced soybean richness which is a feature of soy products. It is another object of the present invention to provide a refreshing, refreshing taste of fermented soymilk.

The present invention provides fermented soymilk containing palatinose. The fermented soymilk is preferably one obtained by fermenting soymilk with lactic acid bacteria or bacteria of the genus Bifidobacterium. The fermented soy milk may further comprise at least one of juice or flavor. BEST MODE FOR CARRYING OUT THE INVENTION

The fermented soymilk of the present invention contains palatinose.

Palatinose, also known as isomaltulose (isoma is u lose), is a disaccharide reconstituted by the binding of glucose to fructose by 1,6-darcosyl. The properties of palatinose monohydrate crystals are as follows. Melting point: 123 ~ 124 ° C, Specific rotation: [] ²⁰ _D + 97-2, Feering solution reducing power: 52% of glucose, Solubility (anhydrous equivalent): 29% at 20 ° C At 80 ° C is 67%. The sweetness quality of the aqueous solution is good and the sweetness is about 42% of sucrose, depending on the sweetness of the solution used for comparison.

Palatinose is found naturally in honey, cane juice and the like. It is also present in the transfer products that result when sucrose acts on a glucosyltransferase from bacteria or yeast. Industrially, palatinose is produced by reacting sucrose with the action of dalcosyltransf;!: Lyase produced by bacteria such as Protaminobacter rubrum or Serratia lymuthica. Most of the sugar is converted to nolatinose.

Palatinose is commercially available palatinose IC, palatinose syrup — ISN and Mildia 75 (both manufactured by Shin Mitsui Sugar Co., Ltd.) can be used.

The soymilk, which is the raw material of the fermented soymilk, may be obtained by a conventional method. The insoluble fraction is removed by filtration or the like.

Lactic acid bacteria are not particularly limited. For example, lactobacillus ■ Lactobacillus casei, ), easy Tobachirusu ■ § Shi Dofirusu (Lactobaci I lus acidophi lus) _s easier Tobachirusu ■ Derupurukki one Sabusupi Ichishiichizu Buzoregarikasu (LactobacM lus delbruecki i subsp. bulgaricus ) easy DOO / switch-less (Lactobac ill us of, etc.) bacteria belonging to the genus Bacteria belonging to the genus Streptococcus such as Streptococcus thermophi lus, Lactococcus bacteria such as LactocoGcus lactis, and leuconostactus. is) and other bacteria belonging to the genus Loi conostoc, such as Enterococcus ′ ccus faeca lis) and other bacteria belonging to the genus EnterocoGcus. As the lactic acid bacteria, at least one or more selected from these can be arbitrarily used.

Bacterium belonging to the genus Bifidobacterium is not particularly limited, and examples thereof include Bifidobacterium breve, Bifidobacterium breve, Bifidobacterium bifidum, and Bifidobacterium. Bactidium longum (Bifidobacterium longum) and the like. As the Bifidobacterium bacterium, at least one or more selected from these can be arbitrarily used.

In addition, at least one selected from the lactic acid bacteria and the bacteria belonging to the genus Bifidobacterium can be used arbitrarily in combination.

Lactic acid bacteria or Bifidobacterium bacteria and other microorganisms such as Bacillus, Acetobacter, and Gluconobacter bacteria; Saccharomyces Genus (Saccharomyces), genus Candida, genus Rhodotorula, genus Pichia, genus Shizosaccharomyces, genus Torula, genus Tigosaccharomyces ( Yeasts such as genus Zygosaccharomyces, or genus Aspergilus, genus Penici II iutn, genus Eurotmm, genus Monascus, genus Mucor, and It may be optionally used in combination with at least one of filamentous fungi such as the genus Neurospora and the genus Rhizopus.

The conditions for fermenting soymilk are not particularly limited as long as they are carried out under conventional conditions. , 3 Culture may be performed at 7 ° C and pH of about 4.5 to 4.9 (about 20 to 22 hours). As a fermentation method, a method suitable for culturing a lactic acid bacterium or a bacterium belonging to the genus Bifidobacterium may be appropriately selected and used, for example, static culture, stirring culture, shaking culture, or aeration culture is used. In the fermented soy milk of the present invention, the amount of palatinose is not particularly limited, but is preferably 1 to 37% by weight, particularly preferably 5 to 25% by weight, based on the total amount of the final product. If the amount is less than 1% by weight, the effect of expressing the refreshing feeling of fermented soymilk cannot be said to be sufficient. At more than 37% by weight, if palatinose is added to soymilk before fermentation, the osmotic pressure will be too high and fermentation will not proceed sufficiently, and if palatinose is added to soymilk after fermentation, the solubility of palatinose is low. This causes palatinose to crystallize out of the product.

In the fermented soy milk of the present invention, palatinose alone or together with palatinose, other sweeteners, for example, sucrose, isomerized sugar, glucose, fructose, trehalose, lactose, xylose, and other sugars; Sugar alcohols such as lactyl, xylyl l, erythryl l, lactitol, reduced palatinose (registered trademark: palatinit), reduced starch syrup, reduced maltose syrup, etc .; aspartame, sucralose, acesulfame potassium, aritame, stevia A high-intensity sweetener such as glycyrrhizin may be used in combination. Preferably, sucrose is used in combination with palatinose. In this case, the ratio of palatinose in the sweetener to be added is not particularly limited, but is 10% or more and less than 100%, preferably 20% or more and 10% or more of the total sweetness of the sweetener to be added. Palatinose in an amount of less than 0% can optionally be used.

By adding various juices to the fermented soy milk of the present invention, a better flavor can be obtained. For example, fruit juices such as orange, banana, strawberry, peach and the like can be mentioned, and these may be used alone or in combination of two or more. The amount of fruit juice to be added is not particularly limited, but is from 1% by weight to 60% by weight, preferably from 1% by weight to 40% by weight from the viewpoint of utilizing the functionality of fermented soymilk.

By adding various flavors to the fermented soymilk of the present invention, a better flavor can be obtained. For example, yogurt, bery, orange, quince, perilla, citrus, apple, mint, grape, pair, custard cream, peach, melon, banana, tropical, herbal, black tea, And coffee flavors, and these may be used alone or in combination of two or more. The yogurt, stochi bery, orange and quince flavors are particularly compatible with the fermented soymilk containing the above sugarcane-derived extract. The amount of the flavor added is not particularly limited, but is from 0.05% to 0.5% by weight, preferably about 0.1% to 0.3% by weight from the viewpoint of flavor.

In the fermented soy milk of the present invention, the above-mentioned various juices or the above-mentioned various flavors may be added in any combination.

The fermented soy milk of the present invention may contain other food materials such as emulsifiers, thickeners (stabilizing agents), various vitamins, acidulants, herbal extracts, minerals, and other functional materials. . Specifically, sucrose fatty acid ester, glycerin fatty acid ester, lecithin Emulsifiers such as agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, etc .; thickening (stabilizing) agents; vitamin A, vitamins B, vitamin C, vitamin E, etc. Various vitamins.

The fermented soymilk of the present invention can be produced according to a conventional method, but is preferably as follows.

Soymilk is fermented by lactic acid bacteria or Bifidobacterium bacterium, and palatinose is added to the soymilk (or fermented soymilk) at any time before, during, or after the fermentation step. The fermented soybean milk of the present invention can be produced by adding at least one of fruit juice and flavor at an optional stage. When palatinose is added to soymilk before the fermentation stage, flavor or fruit juice may be added as needed after fermentation, or a sweetener may be added for sweetness adjustment.

After the fermentation stage, i.e. when adding palatinose to fermented soymilk, mix the syrup solution containing palatinose with the fermented soymilk base and add flavor or fruit juice as needed, or adjust for sweetness Sweeteners may be added.

Palatinose can be added to soymilk or fermented soymilk in the form of crystals or in the form of a syrup.

When palatinose is added to fermented soymilk, it is preferable to add palatinose in the form of a syrup because the solubility of palatinose is low. In Examples 7 and 8 below, palatinose was added to fermented soy milk in the form of a syrup.

The fermented soy milk of the present invention is a fermented soy milk with a reduced soybean richness and a refreshing, refreshing taste, which cannot be suppressed even by using various taste improvers and the like. Has an unpleasant odor.

In Examples 7 and 8 below, a syrup solution containing palatinose and sucrose was added to the fermented soymilk base. In this case, it is necessary to prepare a high-concentration syrup solution, but the effects of the present invention can be obtained by using a syrup solution having a concentration that can be practically prepared. The reason why the effect of the present invention can be obtained when a syrup solution containing palatinose is added to the fermented soymilk base is not clear, but it is considered to be due to palatinose taste characteristics and masking ability.

In Examples 1 to 6 below, palatinose or palatinose and sucrose were added to soymilk before fermentation. It is not clear why the effect of the present invention is obtained when palatinose or palatinose and sucrose are added to the soymilk before fermentation. It is considered that the effect on fermentation changes the taste quality of fermented soymilk. In other words, the addition of palatinose to soymilk before fermentation changes the osmotic pressure of soymilk, and the ability of bacteria to assimilate sugar varies depending on the type of sugar. A different fermentation state was obtained compared to, so that the test sample containing palatinose Compared to the sample, the refreshing feeling is considered to be particularly strong.

The fermented soybean milk of the present invention may be any type of product such as plain yogurt type, flavored dough type, fruit yogurt type, sweet type and the like. The fermented soymilk of the present invention may be in any form, such as a plain yogurt type, a soft yogurt type, a drink yogurt type, a solid (hard) yogurt type, or a frozen yogurt type. In addition, a product containing dead bacteria obtained by sterilizing fermented soymilk at a stage such as after the fermentation is completed and before the fermented soymilk and the syrup solution are mixed may be used.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto. Example

Unless otherwise specified, percentages (%) in the text of the examples indicate weight% by weight.

The flavor evaluation of the examples is as follows.

First of all, the expert panelists feel that _3: the comparison sample is very refreshing, 1-2: the middle of the evaluation between 1 and 3, and -1: the comparison sample feels refreshing. Yes, 0: The comparison sample and the test sample have the same refreshing feeling, 1: The test sample can be felt refreshing, 2: Between 1 and 2, 3: The test sample The evaluation was made on a 7-point scale, which is very refreshing, and the average of all panelists was calculated.

Next, when the average value is 13 or more and less than 11 it is judged that the comparative sample is refreshing, and the evaluation is X.When the average value is 11 or more and less than 0.5, both samples are evaluated as equivalent. When the average value is 0.5 or more and less than 1.5, the test sample is judged to be refreshed, and the evaluation is set to 〇. When the average value is 1.5 or more, the test sample is clearly refreshed It was evaluated as ◎ because it was. Example 1 Comparative Sample 1-5 (pre-fermentation fermented soybean milk solid yogurt type added with palatinose) is 3% milk (manufactured Kibun Food Chemifa-made, soybean solids 8% or more), 5 _0/0 , 7%, 10%, and 15% of sucrose, respectively, and are fermented soy milk of the solid yogurt type. The manufacturing method of Comparative Samples 1 to 5 is as follows. After adding the amount of sucrose shown in Table 1 to soymilk, the mixture was heated to boiling and the sucrose was boiled. Transfer the soymilk to a fermentation vessel and cool it to 43 ° C. (Including thermophilus) and stirred until homogeneous. After stirring, these soy milks were placed in an incubator at 43 ° C. and fermented until the pH reached 4.7.

Test samples 1-5 is 3% based on sucrose sweetness to soy _{milk, 5 0/0, 7 "} ½, 1 0%, It is a solid yogurt-type fermented soymilk produced by adding palatinose (see Table 1) in an amount that gives a sweetness of 15 o / ₀ . The manufacturing method of test samples 1 to 5 is as follows. Palatinose described in Table 1 (trade name: crystalline palatinose-1 IC, manufactured by Shin Mitsui Sugar Co., Ltd.) was added to each of the soymilk, and then heated to boiling until the palatinose was boiled. Each of these soymilks was transferred to a fermentation vessel and fermented in the same manner as the comparative sample.

The flavor evaluation was performed by seven expert panelists by comparing the combinations of Comparative Samples 1 to 5 and Test Samples 1 to 5 in which the sweetness of the added sweetener was the same. Each sample was stored in a refrigerator until immediately before the test. Table 2 shows the results. Table 1 Fermented soy milk of Example 1

Table 2 Flavor evaluation of Example 1

As shown in Table 2, Test Samples 1 to 5 were evaluated to have an increased sensation compared to Comparative Samples 1 to 5. According to the comments of the panelists, the test samples 1 to 5 had a reduced soybean-specific blue smell overall and had a refreshing acidity. Example 2 (Solid yogurt type fermented soymilk to which palatinose was added before fermentation) Comparative samples 1 to 5 are the same solid yogurt type fermented soymilk as in Example 1. Test samples 6 to 10 are solid yogurt-type fermented soymilks in which half of the sucrose of comparative samples 1 to 5 of Example 1 was replaced with the corresponding sweet palatinose, respectively. (See Table 3).

The flavor was evaluated by seven expert panelists comparing the combinations of Comparative Samples 1 to 5 with the same degree of sweetness of the added sweetener and Test Samples 6 to 10 respectively. Each sample was stored in a refrigerator until immediately before the test. Table 4 shows the results. Table 3 Fermented soy milk of Example 2

Table 4 Flavor evaluation of Example 2

As shown in Table 4, the test samples 6 to 10 were evaluated to have a refreshed feeling compared to the comparative samples 1 to 5, respectively. In addition, according to the comments of the panelists, the test samples 6 to 10 all had a reduced soybean-specific blue smell and a refreshing acidity. Example 3 (Solid yogurt type fermented soy milk to which palatinose is added before fermentation) Comparative samples 1 to 5 are the same solid yogurt type fermented soy milk as in Example 1. Test samples 11 to 15 are fermented soybean milk of the solid gluto type in which 30% of the sucrose of the comparative samples 1 to 5 of Example 1 was replaced with a corresponding sweet palatinose, respectively (see Table 5). .

The flavor was evaluated by seven expert panelists comparing the combinations of comparative samples 1 to 5 with the same degree of sweetness of the added sweetener and test samples 11 to 15 respectively. Each sample was stored in a refrigerator until just before the test. Table 6 shows the results. Table 5 Fermented soy milk of Example 3

Table 6 Flavor evaluation of Example 3

As shown in Table 6, the test samples 11 to 15 were evaluated as having a more crisp feeling than the comparative samples 1 to 5. According to the comments of the panelists, the test samples 11 to 15 generally had a reduced soybean-specific green odor and a refreshing acidity.

From the evaluation results in Tables 2, 4, and 6, it was found that replacing part or all of the sucrose with the corresponding sweet palatinose resulted in a refreshingly flavored fermented soymilk. Example 4 (Drinkogurt-type fermented soymilk)

Comparative samples 6 to 9 were fermented by adding 5%, 7%, 10%, and 15% sucrose to soy milk (manufactured by Kibun Food Chemifa Inc., soybean solid content of 8% or more), respectively. Later, it is a drink yogurt type fermented soymilk further added with water and sucrose so that the added sweetness is the same between the comparative samples. The manufacturing method of Comparative Samples 6 to 9 is as follows. After adding the amount of sucrose shown in Table 1 to soymilk, the mixture was heated to boiling and the sucrose was boiled. After transferring these soy milk to a fermentation vessel and cooling to 43 ° C, 1 g of yogurt inoculum per 50 Om I of soy milk (Lactobacillus ■ der Brookie Subspecies Bulgaricus, manufactured by Kyodo Dairy Co., Ltd.)ぴ Streptococcus thermo Was added and stirred until uniform. After stirring, these soymilks were placed in an incubator at 43 ° C and fermented until pH 4.7.

180 g of each fermented soy milk and 220 g of water (trade name: Kirin alkali ion water, Kirin Beverage Co., Ltd.) were put into a mixer and stirred well until uniform. At this time, the sweetness added to Comparative Sample 9 (sucrose equivalent 6% 5%: 15% X 180 g / (180 g + 220 g) = 6.75) and Comparative Samples 6 to 8 were added. Sucrose was added to Comparative Samples 6 to 8 so that the same sweetness was obtained (see Table 7).

Test samples 16 to 19 were fermented by adding palatinose (see Table 7) to soy milk in an amount that gives 5%, 7%, 10%, and 15% sweetness based on sucrose sweetness, respectively. Later, it is a drink yogurt type fermented soymilk further added with water and sucrose so that the added sweetness is the same between the comparative samples. The production method of the test samples 16 to 19 is as follows. After adding palatinose described in Table 7 (trade name: crystalline palatinose-IC, manufactured by Shin-Mitsui Sugar Co., Ltd.) to each of the soymilk, the mixture was heated to boiling until the palatinose was boiled. Each of these soymilks was transferred to a fermentation vessel and fermented in the same manner as the comparative sample.

180 g of each fermented soy milk and 220 g of water (trade name: Kirin alkali ion water, Kirin Beverage Co., Ltd.) were put into a mixer and stirred well until uniform. At this time, the sweetness (6.75% in sucrose equivalent: 15.75% X 180 g / (180 g + 220 g) = 6.75) added to test sample 19 and test sample 16 to 18 Sucrose was added to test samples 16 to 18 so that the same sweetness was added (see Table 7). The flavor was evaluated by seven expert panelists comparing the combinations of Comparative Samples 6 to 9 and Test Samples 16 to 19 in which the sweetness of the sweetener added before fermentation was the same. Each sample was stored in a refrigerator until immediately before the test. Table 8 shows the results.

Table 8 Results of Example 4

Results Comparison between Comparative Sample 6 and Test Sample 16 ◎ Comparison between Comparative Sample 7 and Test Sample 17 比較 Comparison between Comparative Sample 8 and Test Sample 18 ◎ Comparison between Comparative Sample 9 and Test Sample 19 ◎ As shown in Table 9, the test samples 16 to 19 were evaluated as having increased sensation compared to the comparative samples 6 to 9. According to the comments of the panelists, the test samples 16 to 19 all had a reduced soybean-specific green odor and a refreshing acidity. Example 5 (Drink yogurt type fermented soy milk)

Comparative Samples 6 to 9 are the same fermented soymilk of the drink yogurt type as in Example 4.

Test samples 20 to 23 were prepared by replacing half of the sucrose of Comparative Samples 6 to 9 of Example 4 with the corresponding sweet palatinose, and after fermentation, the water and the added sweetness were the same between the comparative samples. It is a drinkable yogurt-type fermented soybean milk to which sucrose is further added (see Table 9).

The flavor was evaluated by seven expert panelists comparing the combinations of Comparative Samples 6 to 9 and Test Samples 20 to 23 with the same degree of sweetness of the sweetener added before fermentation. Each sample was stored in a refrigerator until immediately before the test. Table 10 shows the results.

Table 10 Results of Example 5 Comparison between Comparative Sample 6 and Test Sample 20 ◎ Comparison between Comparative Sample 7 and Test Sample 21 ◎ Comparison between Comparative Sample 8 and Test Sample 22 ◎ Comparison between Comparative Sample 9 and Test Sample 23 Compare 〇 200

As shown in Table 10, the test samples 20 to 23 were evaluated as having a refreshed feeling compared to the comparative samples 6 to 9. According to the comments of the panelists, the test samples 20 to 23 generally had a reduced soybean-specific green odor and had a refreshing sour finish. Example 6 (Drink yogurt type fermented soy milk)

Comparative Samples 6 to 9 are the same drink yogurt-type fermented soy milk as in Example 4.

Test samples 24 to 27 were prepared by replacing 30% of the sucrose in Comparative Samples 6 to 9 of Example 4 with the corresponding sweet palatinose, and fermenting. It is a drink yogurt type fermented soymilk to which sucrose is further added to make it the same (see Table 11).

The flavor was evaluated by seven expert panelists comparing the combinations of Comparative Samples 6 to 9 and Test Samples 24 to 27 with the same degree of sweetness of the sweetener added before fermentation. Each sample was stored in a refrigerator until immediately before the test. Table 12 shows the results.

Table 11 1 Fermented soy milk of the drink yogurt type of Example 6

Before fermentation Palatinose before fermentation Sucrose before fermentation Sucrose after fermentation Sample name Added sweetness Addition amount Addition amount

(Converted to sucrose sweetness) (weight% based on soy milk) (weight% based on soy milk) (weight% based on beverage) Comparative sample 6 5 0 5.0 4.5

Comparative sample 7 7 0 7.0 3.6

Comparative sample 8 10 0 10.0 2.3

Comparative sample 9 15 0 15.0 0.0

Test sample 24 5 3.6 3.5 4.5

Test sample 25 7 5.0 4.9 3.6

Test sample 26 10 7.1 7.0 2.3

Test sample 27 15 10.7 10.5 0.0

Table 12 Results of Example 6

As shown in Table 12, Test Samples 24 to 27 were evaluated to have a refreshing feeling compared to Comparative Samples 6 to 9. According to the comments of the panelists, test samples 24 to 27 had a reduced soybean-specific green smell overall and had a refreshing sour finish.

From the evaluation results in Tables 8, 10 and 12, it was found that replacing part or all of the sucrose with the corresponding sweet palatinose resulted in a refreshingly flavored fermented soymilk. Example 7 (yogurt type fermented soy milk to which syrup is added after fermentation)

Comparative samples 10 to 12 were prepared by adding 60% sucrose syrup and water to a fermented soymilk base to prepare sucrose 5%, 10%, and 15% final concentrations, respectively. It is a type of fermented soymilk.

The method for producing a fermented soymilk base is as follows. 5 g of OOm I of soybean milk and 1 g of o-dart inoculum (including Lactobacillus derdelwskii subspecies and Streptococcus thermophilus, manufactured by Kyodo Dairy Co., Ltd.) and soymilk (manufactured by Kibun Food Chemifa Co., Ltd. % Or more) and stirred until uniform. After stirring, the soymilk was put into an incubator at 43 ° C and fermented until the pH reached 4.7 to obtain a fermented soymilk base.

The manufacturing method of the comparative samples 10 to 12 is as follows. To the amount of fermented soymilk shown in Table 13 was added 60% sucrose syrup and water (trade name: Kirin Alkali Ion Water, Kirin Beverage Co., Ltd.) and stirred until uniform.

Test samples 28-30 were prepared by adding 17.75% sucrose and 42.25% palatinose to a fermented soymilk base, adding syrup (palatinose has a sweetness contribution of 50%) and water. These are fermented soymilks of the yogurt type, each prepared to have a final concentration of 5%, 10% and 15% in terms of sugar. The production method of test samples 28 to 30 is as follows. Syrup and water (trade name: 17.75% sucrose and 42.25% palatinose (trade name: crystalline palatinose IC, manufactured by Shin Mitsui Sugar Co., Ltd.)) in the amount of fermented soy milk shown in Table 13 Water of Kirin alkali ion and Kirin Beverage Co., Ltd. were added respectively, and the mixture was stirred until it became uniform.

As for the flavor evaluation, seven expert panelists have the same degree of sweetness of the sweetener added after fermentation. Combinations of the comparative samples 10 to 12 and the test samples 28 to 30 were compared. Each sample was stored in a refrigerator until immediately before the test. Table 14 shows the results.

13 Fermented soy milk of Example 7

00

Table 14 Flavor evaluation of Example 7

As shown in Table 14, the test samples 28 to 30 were evaluated to have a refreshed feeling compared to the comparative samples 10 to 12. In particular, the difference was remarkable in a relatively high sweetness range of 15% or more in terms of sucrose. According to the comments of the panelists, test samples 28 to 30 generally had a reduced soybean-specific blue odor and a refreshing acidity. Example 8 (A fermented soybean milk of the yogurt type added with a sieve after fermentation)

Comparative Samples 10 to 12 are the same yogurt-type fermented soymilk as in Example 7. Test sample 3 ■! ~ 33 are fermented soy milk base, add syrup containing 29.7% sucrose and 30.3% palatinose (the sweetness contribution of palatinose is 30%) and water and add Yogurt-type fermented soymilk prepared to a final concentration of 5%, 10%, and 15%, respectively. The manufacturing method of test sample 3 "! ~ 33 is as follows. Syrup containing 29.7% sucrose and 30.3% palatinose in the amount of fermented soymilk shown in Table 15 and water (trade name) : Water of Kirin alkali ion and Kirin Beverage Co., Ltd.) were added, and the mixture was stirred until it became uniform.

The flavor was evaluated by seven expert panelists comparing the combinations of the comparative samples 10 to 12 and the test samples 3 "to 33 with the same degree of sweetness of the sweetener added after fermentation. Each sample was stored in a refrigerator until just before the test.Table 16 shows the results.

Table 15 Fermented soy milk of Example 8 Added sweetness 29.7% sucrose and 60% sucrose syrup Amount of fermented soy milk Amount of water added 30.30 / 0 Palatinose

Sample name addition amount

Amount of syrup containing

(Convert sucrose sweetness (0/0)) (% of sample) ^_(0/0 for the sample) (% of sample) (% of sample) Comparative Sample 10 5 80.2 11.5 8.3 Comparative Sample 1 1 10 60.3 23.0 16.7 Comparative Sample 1 2 15 40.5 34.5 25.0 Test sample 31 5 80.2 8.0 11.8

Test sample 32 10 60.3 16.1 23.6

Test sample 33 15 40.5 24.1 35.4

Table 16 Flavor evaluation of Example 8

As shown in Table 16, the test samples 31 to 33 were evaluated to have a refreshed feeling compared to the comparative samples 10 to 12. In particular, the difference was remarkable in a relatively high sweetness range of 10% or more in terms of sucrose. According to the comments of the panelists, the test samples 28 to 30 generally had a reduced soybean-specific blue smell, and had a refreshing sour finish.

From the evaluation results in Tables 14 and 16 above, it was found that by replacing a part of the sucrose with the corresponding sweet palatinose, fermented soymilk with a refreshing flavor was obtained. Industrial applicability

By using palatinose, the richness of soybean is reduced, and a refreshed, refreshing taste of fermented soymilk can be produced, and it cannot be suppressed even by using various taste improvers and the like. The unpleasant odor of the fermented soy milk is suppressed. Thus, the present invention has industrial applicability.

Claims

The scope of the claims

1. Fermented soy milk containing palatinose.

2. The fermented soymilk according to claim 1, wherein the fermented soymilk is obtained by fermenting soymilk with a lactic acid bacterium or a bacterium belonging to the genus Bifidobacterium.

3. The fermented soymilk is a lactic acid bacterium or a bifidobacterium genus, a bacterium belonging to the genus Bacillus, an acetopactor, a bacterium belonging to the genus Gluconobacter, a genus Saccharomyces, a genus Candida, a genus Rhodotorula, a genus Pichia, or a genus Schizosaccharomyces , Torula, or Saccharomyces genus, or soymilk in combination with at least one of Aspergillus, Penicillium, Eubacillus, Monascus, Mycole, Diurospora, and Rhizopus genus fungi The fermented soy milk according to claim 1, wherein the fermented soy milk is fermented.

4. The lactic acid bacterium according to claim 2, wherein the lactic acid bacterium is at least one of a bacterium belonging to the genus Lactobacillus, a bacterium belonging to the genus Streptococcus, a bacterium belonging to the genus Lactococcus, or a bacterium belonging to the genus Enterococcus. Fermented soy milk.

5. The lactic acid bacteria are Lactobacillus 'casei, Lactobacillus paracasei, Lactobacillus' plantarum, Lactobacillus pacidophilus, Lactobacillus-delbrutski subsp. Bulgaricus, Streptococcus sp. The fermented soy milk according to claim 4, wherein the fermented soy milk is at least one of Lactis or Lactococcus' Feucarlis.

6. The bifidobacterium genus bacterium is at least one of bifidobacterium breve, bifidobacterium bifidum, and bifidobacterium 'longam, according to any one of claims 2 or 3, Fermented soy milk.

7. The fermented soy milk according to any one of claims 1 to 6, wherein the fermented soy milk further includes at least one of fruit juice and flavor.