WO2004062385A1 - Fermented soybean milk containing palatinose - Google Patents

Fermented soybean milk containing palatinose Download PDF

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Publication number
WO2004062385A1
WO2004062385A1 PCT/JP2004/000091 JP2004000091W WO2004062385A1 WO 2004062385 A1 WO2004062385 A1 WO 2004062385A1 JP 2004000091 W JP2004000091 W JP 2004000091W WO 2004062385 A1 WO2004062385 A1 WO 2004062385A1
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WO
WIPO (PCT)
Prior art keywords
fermented
genus
soymilk
soy milk
palatinose
Prior art date
Application number
PCT/JP2004/000091
Other languages
French (fr)
Japanese (ja)
Inventor
Yumiko Tezuka
Yukie Nagai
Original Assignee
Mitsui Sugar Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mitsui Sugar Co., Ltd. filed Critical Mitsui Sugar Co., Ltd.
Priority to KR1020057012401A priority Critical patent/KR101087000B1/en
Publication of WO2004062385A1 publication Critical patent/WO2004062385A1/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106Addition of, or treatment with, microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30Removing undesirable substances, e.g. bitter substances
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60Drinks from legumes, e.g. lupine drinks
    • A23L11/65Soy drinks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to fermented soymilk having an excellent flavor.
  • soymilk made from soybeans has attracted attention as a high-protein functional food containing high-quality proteins.
  • 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.
  • 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”). ").
  • acetic acid odor which is a part of the fermentation odor, enhances the blue odor.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Saccharomyces Genus Saccharomyces
  • genus Candida genus Rhodotorula
  • genus Pichia genus Shizosaccharo
  • 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).
  • 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.
  • 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.
  • the amount is less than 1% by weight, the effect of expressing the refreshing feeling of fermented soymilk cannot be said to be sufficient.
  • 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.
  • 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.
  • 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
  • sucrose is used in combination with palatinose.
  • 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.
  • 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.
  • 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.
  • 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. .
  • emulsifiers such as 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 such as agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, etc .
  • thickening (stabilizing) agents such as agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, etc.
  • thickening (stabilizing) agents such as agar, gelatin, carrageenan, guar
  • 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.
  • flavor or fruit juice may be added as needed after fermentation, or a sweetener may be added for sweetness adjustment.
  • Palatinose can be added to soymilk or fermented soymilk in the form of crystals or in the form of a syrup.
  • palatinose 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.
  • 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.
  • 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.
  • 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.
  • 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 " 1 ⁇ 2, 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.
  • 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).
  • 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). .
  • 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.
  • 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.
  • 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.
  • 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).
  • 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).
  • Test sample 26 10 7.1 7.0 2.3
  • Test sample 27 15 10.7 10.5 0.0
  • 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.
  • 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.
  • 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.
  • 60% sucrose syrup and water trade name: Kirin Alkali Ion Water, Kirin Beverage Co., Ltd.
  • 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.
  • Example 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.
  • Test sample 32 10 60.3 16.1 23.6
  • Test sample 33 15 40.5 24.1 35.4
  • Example 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.
  • the present invention has industrial applicability.

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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

明 細 書 パラチノースを含有する発酵豆乳 技術分野  Description Fermented soymilk containing palatinose Technical field
本発明は、 優れた風味を有する発酵豆乳に関する。 背景技術  The present invention relates to fermented soymilk having an excellent flavor. Background art
近年、 健康への関心の高まりから、 各種の機能性食品が要望されている。 特に大豆 を原料とする豆乳は、 良質のタンパク質を含む高タンパクの機能性食品として注目さ れている。 しかし、 豆乳は、 大豆由来の 2 _へキサナール、 数種のサポニン等の成分 を含むことから、それら成分由来の青臭みなどが、食品への応用の妨げとなつている。 そこで、 豆乳の好ましくない風味を改善すると共に、 整腸作用を付与する目的で、 豆 乳を発酵したヨーグルト様の食品、 すなわち発酵豆乳とすることが提案され、 販売さ れている。  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.
発酵豆乳の製造等に関する技術において、 製造段階における特定の処理によリ又は 各種乳酸菌、 ビフィズス菌等の特定の組み合わせの使用により、 豆乳の風味改善がな されることが知られている (例えば、 特許文献 1 ~ 9参照。)。 し力、し、 これらの技術 では、 豆乳を発酵することで、 豆乳が本来的に有している上記青臭みなどはある程度 は防げるが、 その効果は必ずしも満足できるものではなく、 発酵の代謝産物である酢 酸の味、 臭気をまた発生する。 また、 上記青臭みは、 乳酸発酵、 酢酸発酵により生じ る発酵臭とも相俟って、 発酵豆乳独特の 「不快臭 (豆臭、 えぐ味等) 又は不快味」 (以 下、 「不快臭味」 という) も生成する。 さらに、 発酵臭の一部である酢酸臭が、 上記青 臭みを増強してしまう問題が更に生じる。 また、 発酵豆乳は、 さっぱりとした、 さわ やかなヨーグルトというよりも、 豆乳由来製品の大豆特有の濃厚感或いはうま味のた め、 豆腐風味のヨーグルト様食品になってしまう。  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.
そこで、 発酵豆乳の不快臭を抑制する手段として、 酸素透過度が 1 O O m I /m 2 4 hr/atm ( 2 5 m、 2 5 °C、 5 0 % R H ) 以下の素材で構成された容器に発酵豆 乳を充填密封することで、 保存中に生じる大豆の戻リ臭が抑制できることが知られて いる (例えば、 特許文献 1 0参照。)。 しかし、 この方法はあくまでも大豆由来の青臭 みの戻り臭を抑制することを目的とするものであって、 発酵豆乳独特の濃厚感、 不快 臭味を抑制することは不可能である。  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.
この出願の発明に関連する先行技術文献情報としては次のものがある。  Prior art document information related to the invention of this application includes the following.
特許文献 1 特開昭 6 1— 1 4 1 8 4 0号公報 (第 2 2 3— 2 2 4頁) 特許文献 2 特開昭 6 2— 2 0 5 7 3 5号公報 (第 1 8 1— 1 8 3頁) 特許文献 3 特開昭 6 3— 7 7 4 3号公報 (第 2 5 0頁) 特許文献 4 特開昭 59— 227241号公報 (第 201頁および第 203 —204頁、 表一I Iおよび表一 I 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)
特許文献 5 特開平 2— 167044号公報 (第 256— 258、 第 1表お よび第 2表)  Patent Document 5 JP-A-2-167044 (Tables 256-258, Tables 1 and 2)
特許文献 6 特開平 5— 184320号公報 (第 3— 6頁、 表 1一 4) 特許文献 7 特開平 6— 276979号公報 (第 2— 6頁、 表 1— 4、 図 1) 特許文献 8 特開平 8— 66161号公報 (第 3— 4頁、 表 1 )  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)
特許文献 9 特開平 10— 20141 6号公報 (第 3— 6頁、 表 1— 4) 特許文献 10 特開平 1 1一 75688号公報 (第 3_5頁、 表 1および 2) 発明の開示  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
本発明の目的は、 大豆または豆乳由来の青臭みだけでなく、 豆乳の乳酸発酵、 酢酸 発酵の過程で生じた不快味、 発酵臭、 えぐみ、 酢酸臭を抑制した発酵豆乳を提供する ことである。 本発明の別の目的は、 大豆製品の特徴である大豆の濃厚感を低減した発 酵豆乳を提供することである。 本発明の別の目的は、 さっぱりとした、 さわやかな味 の発酵豆乳を提供することである。  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.
本発明は、 パラチノースを含有することを特徴とする発酵豆乳を提供する。 発酵豆 乳は、 乳酸菌またはビフィ ドバクテリゥム属細菌により豆乳を発酵させたものである ことが好ましい。 発酵豆乳は、 果汁またはフレーバーのいずれか少なくとも一っを更 に含んでもよい。 発明を実施するための最良の形態  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
本発明の発酵豆乳は、 パラチノースを含む。  The fermented soymilk of the present invention contains palatinose.
パラチノース (palatinose) とは、 別名イソマルツロース ( i somaは u lose) ともい い、 グルコースがフラク トースに 一 1 , 6—ダルコシル結合することによリ構成さ れたニ糖である。 パラチノース一水和物結晶の特性は、 次に示す通りである。 融点は 1 23〜1 24°C、 比旋光度は [ ] 20 D+ 97 - 2、 フエ一リング溶液還元力はグル コースの 52%、溶解度 (無水物換算) は、 20°Cで 29%、 80°Cで 67%である。 水溶液の甘味の質は良好で、 甘味度は比較に用いる溶液の甘味度にもよるがショ糖の 約 42%である。 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.
パラチノースは、天然において蜂蜜、甘蔗汁中などに見出される。また、ショ糖が、 細菌や酵母に由来する 一グルコシルトランスフヱラーゼに作用した場合に生じる転 移生成物中にも存在する。 工業的には、 パラチノースは、 ショ糖にプロタミノバクタ 一■ ルブラム (Protaminobacter rubrum) 又はセラチア ■ プリムチカ (Serratia lymuthica) 等の細菌が生み出す 一ダルコシルトランスフ;!:ラ一ゼを作用させるこ とにより、 ショ糖の大部分がノ ラチノースに変換される。  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.
パラチノースは、 市販されている結晶パラチノース一 I C、 パラチノースシロップ — I SN、 及びミルディアー 75 (いずれも新三井製糖株式会社製) を使用すること ができる。 Palatinose is commercially available palatinose IC, palatinose syrup — ISN and Mildia 75 (both manufactured by Shin Mitsui Sugar Co., Ltd.) can be used.
発酵豆乳の原料である豆乳は、 常法により得られるものでよく、 例えば丸大豆や脱 脂大豆を、 水浸潰するか或いは水浸漬しないで含水状態にて摩砕して呉 (大豆を含水 状態で摩砕したもの) とし、 これを濾過等して不溶性画分を除去したものを使用する ことができる。  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.
乳酸菌は、 特に限定されないが、 例えばラク トバチルス ■ カゼィ(Lactobacillus casei)、 ラク 卜ノくチ レス■ · ラカセィ (Lactobaci I lus paracasei)、 ラク 卜/くチ レス ' プランタラム(Lactobaci I lus p lata rum)、 ラク トバチルス ■ ァシ ドフィルス (Lactobaci I lus acidophi lus)s ラク トバチルス■デルプルッキ一 サブスピ一シ一ズ ブゾレガリカス(LactobacM lus delbruecki i subsp. bulgaricus)等のラク ト / チ レス (Lactobac ill us)属細菌、 ス トレプトコッカス . サーモフィルス(Streptococcus thermophi lus)等のストレプトコッカス(Streptococcus)属細菌、 ラク トコッカス -ラ クチス(LactocoGcus lactis)等のラクトコッカス(Lactococcus)属細菌、 ロイコノスト ック ■ラクチス(Leuconostoc I act i s)等のロイコノストック(Lo i conostoc)属細菌、 ェ ンテロコッカス ' フエカーリス(Enterococcus faeca lis)等のェンテロコッカス (EnterocoGcus)属細菌等が挙げられる。 乳酸菌は、 これらから選ばれる少なくとも一 つ以上を任意に使用することが出来る。 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.
ビフィ ドバクテリゥム(Bげ idobacterium)属細菌は、特に限定されないが、例えばビ フイ ドバクテリウム■ ブレーべ(Bifidobacterium breve)、 ビフイ ドバク亍リウ厶 - ビ フ ィ ダム(Bげ idobacterium bifidum) , ビフ ィ ドノくク テ リ ゥ厶 ' ロ ンガム (Bifidobacterium longum)等が挙げられる。 ビフイ ドバクテリゥム属細菌は、 これら から選ばれる少なくとも一つ以上を任意に使用することが出来る。  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.
また、 上記乳酸菌、 ビフイ ドパクテリゥ厶属細菌のそれぞれから選ばれる少なくと も一つ以上を組み合わせて任意に使用することが出来る。  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.
乳酸菌またはビフィ ドバクテリゥム属細菌とそれら以外の他の微生物、 例えばバチ ルス (Baci I lus)属、 ァセ トノくク タ一(Acetobacter)属、 ダルコ ノバク タ一 (Gluconobacter)属等の細菌類; サッカロミセス(Saccharomyces)属、 キャンディダ (Candida)属、 ロドトル一ラ(Rhodotorula)属、 ピチア(Pichia)属、 シゾサッカロミセ ス (Shizosaccharomyces) 属 、 卜 ル ラ (Torula) 属 、 チ ゴサ ッ カ ロ ミ セ ス (Zygosaccharomyces)属等の酵母類、 またはァスペルギルス (Aspergi I lus)属、 ぺニシ リウ厶(Penici II iutn)属、 ユウ口チウム(Eurotmm)属、 モナスカス (Monascus)属、 ミ コール(Mucor)属、 二ユウロスポラ (Neurospora)属、 リゾ一プス(Rhizopus) 属等の糸 状菌等のいずれか少なくとも一つとを組み合わせて任意に使用してもよい。  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.
豆乳を発酵する条件は、 慣用の条件で行えばよく特に限定されないが、 例えばラク トバチルス■デルブルツキ一 サブスピーシーズ ブルガリカスを用いる場合、 豆乳 にラク トバチルス■デルブルツキ一 サブスピ一シ一ズ ブルガリカスを接種後、 3 7 °C、 pH 4 . 5〜4. 9程度になるまで (2 0〜2 2時間程度) 培養すればよい。 発 酵の方法は、 乳酸菌またはビフィ ドバクテリゥム属細菌の培養に適した方法を適宜選 択して用いればよく、例えぱ静置培養、攪拌培養、振盪培養、通気培養が用いられる。 本発明の発酵豆乳において、 パラチノースの配合量は特に限定されないが、 最終製 品全量に対して 1 ~ 3 7重量%が好ましく、特に 5 ~ 2 5重量%が好ましい。 1重量% 未満では、 発酵豆乳のさっぱり感の発現効果が充分とは言えない。 3 7重量%以上で は、 豆乳にパラチノースを発酵前に添加した場合、 浸透圧が高くなりすぎるため発酵 が充分に進まず、 また豆乳にパラチノースを発酵後に添加した場合、 パラチノースの 溶解度が低いことから製品中でパラチノースが晶出してしまうためである。 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.
本発明の発酵豆乳において、 パラチノース単独で、 或いはパラチノースとともに、 その他の甘味料、 例えばショ糖、 異性化糖、 グルコース、 フラク トース、 トレハロー ス、 ラク I ス、 キシロース等の糖類; ソルビ! ^一ル、 キシリ I ル、 エリスリ I ^一 ル、 ラクチトール、 還元パラチノース (登録商標:パラチニット)、 還元水飴、 還元麦 芽糖水飴等の糖アルコール; アスパルテーム、 スクラロース、 アセスルファム力リウ 厶、 ァリテーム、 ステビア、 グリチルリチン等の高甘味度甘味料を併用して用いても よい。 好ましくは、 パラチノースとともにショ糖を併用する。 この場合、 添加する甘 味料のうちのパラチノースの割合は特に限定されないが、 添加する甘味料の全甘味度 に対して、 1 0 %以上 1 0 0 %未満、 好ましくは 2 0 %以上 1 0 0 %未満の量のパラ チノースを任意に用いることが出来る。  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.
本発明の発酵豆乳に各種の果汁を添加すると、よリ良好な風味が得られる。例えば、 オレンジ、 バナナ、 イチゴ、 ピーチ等の果汁が挙げられ、 これらは 1種または 2種以 上組み合せて用いてもよい。 果汁の添加量は特に限定されないが、 1重量%〜6 0重 量%、 好ましくは発酵豆乳の機能性を生かすという面から、 1重量%〜 4 0重量%程 度である。  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.
本発明の発酵豆乳に各種のフレーバーを添加すると、 より良好な風味が得られる。 例えば、 ヨーグルト系、 ベリ一系、 オレンジ系、 花梨系、 シソ系、 シトラス系、 アツ プル系、 ミント系、 グレープ系、 ペア、 カスタードクリーム、 ピーチ、 メロン、 バナ ナ、 トロピカル、 ハーブ系、 紅茶、 コ一ヒ一系等のフレーバーが挙げられ、 これらは 1種または 2種以上組み合せて用いてもよい。 ヨーグルト系、 スト口ベリ一系、 ォレ ンジ系、 花梨系のフレーバーは特に、 上記甘蔗由来の抽出物を含有する発酵豆乳との 相性がよい。 フレーバーの添加量は特に限定されないが、 0. 0 5重量%〜0 . 5重 量%、 好ましくは風味の面から 0. 1重量%〜0. 3重量%程度である。  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.
本発明の発酵豆乳では、 上記各種の果汁または上記各種のフレーバーとを任意に組 み合わせて添加してもよい。  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.
本発明の発酵豆乳には、 その他の食品素材、 例えば、 乳化剤、 増粘 (安定) 剤、 各 種ビタミン類、 酸味料、 ハーブエキス、 ミネラル類、 その他の機能性素材等を配合し てもよい。 具体的には、 ショ糖脂肪酸エステル、 グリセリン脂肪酸エステル、 レシチ ン等の乳化剤;寒天、 ゼラチン、 カラギ一ナン、 グァ一ガム、 キサンタンガム、 ぺク チン、 ローカストビーンガム等の増粘 (安定) 剤; ビタミン A、 ビタミン B類、 ビタ ミン C、 ビタミン E等の各種ビタミン類である。 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.
本発明の発酵豆乳は、 定法に従い製造することができるが、 好ましくは以下の通り である。  The fermented soymilk of the present invention can be produced according to a conventional method, but is preferably as follows.
乳酸菌またはビフィ ドバクテリゥ厶属細菌により豆乳を発酵し、 そして前記発酵す る段階の前、 発酵中、 発酵する段階の後の任意の時期に豆乳 (或いは発酵豆乳) にパ ラチノースを添加し、 必要に応じて任意の段階で果汁およびフレ一バーのいずれか少 なくとも一つを添加することにより、 本発明の発酵豆乳を製造することができる。 発酵する段階の前の時期に豆乳にパラチノースを添加する場合、 発酵後、 必要に応 じてフレーバーまたは果汁を添加し、 或いは甘味調整のために甘味料を添加してもよ い。  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.
発酵する段階の後の時期、 すなわち発酵豆乳にパラチノースを添加する場合、 発酵 豆乳ベースにパラチノースを含むシロップ溶液を混合し、 必要に応じてフレーバーま たは果汁を添加し、 或いは甘味調整のために甘味料を添加してもよい。  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.
パラチノースは、 結晶のまま、 或いはシロップの状態で豆乳又は発酵豆乳に添加す ることができる。  Palatinose can be added to soymilk or fermented soymilk in the form of crystals or in the form of a syrup.
パラチノースを発酵豆乳に添加する場合、 パラチノースの溶解度が低い故に、 パラ チノースをシロップの状態で添加することが好ましい。 下記の実施例 7及び 8では、 パラチノースをシロップの状態で発酵豆乳に添加した。  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.
本発明の発酵豆乳は、 大豆の濃厚感が低減され、 且つさっぱりとした、 さわやかな 味の発酵豆乳であり、 さらに種々の呈味改善剤等を用いても抑制することのできなか つた発酵豆乳の不快臭味が抑制されている。  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.
下記の実施例 7及び 8では、 発酵豆乳ベースにパラチノースとショ糖とを含むシロ ップ溶液を添加した。 この場合、 高濃度のシロップ溶液を調製する必要があるが、 実 用的に調製し得る濃度のシロップ溶液を用いることにより、 本発明の効果を得ること ができる。 なお、 発酵豆乳ベースにパラチノースを含むシロップ溶液を添加した場合 において、 本発明の効果が得られる理由は明らかではないが、 パラチノースの味質特 性、 マスキング能力によるものと考えられる。  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.
下記の実施例 1〜6では、 発酵前の豆乳にパラチノース、 或いはパラチノース及び ショ糖を添加した。 なお、 発酵前の豆乳にパラチノース、 或いはパラチノース及びシ ョ糖を添加した場合において、 本発明の効果が得られる理由は明らかではないが、 / ラチノースの味質特性、 マスキング能力だけでなく、 パラチノースの発酵に及ぼす影 響が、 発酵豆乳の味質を変化させていると考えられる。 すなわち、 発酵前にパラチノ ースを豆乳に添加することにより、 豆乳の浸透圧が変化し、 また菌の糖に対する資化 性が糖の種類によリ異なることから、 ショ糖のみを添加した場合と比べて異なる発酵 状態が得られ、 その結果パラチノースを含む試験サンプルは、 ショ糖のみを含む比較 サンプルと比較して、 さっぱり感が、 特に強く現れるものと考えられる。 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.
本発明の発酵豆乳は、プレーンョ一グルトタイプ、フレーバードョ一ダル卜タイプ、 フルーツョーグル卜タイプ、甘味タィプ等、いずれの種類の製品としてもよい。また、 本発明の発酵豆乳は、 プレーンヨーグルトタイプ、 ソフトヨーグルトタイプ、 ドリン クヨーグルトタイプ、 固形 (ハード) ヨーグルトタイプ、 フローズンヨーグルトタイ プ等、 いずれの形態の製品としてもよい。 また、 発酵終了後、 発酵豆乳とシロップ液 との混合前等の段階で発酵豆乳に殺菌処理を施した死菌含有タィプの製品としてもよ い。  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.
以下、 実施例を挙げて本発明を更に詳細に説明するが、 本発明はこれらに限定され るものではない。 実施例  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto. Example
実施例文中の百分率 (%) 表示は、 断らない限り重量 重量%を示す。  Unless otherwise specified, percentages (%) in the text of the examples indicate weight% by weight.
実施例の風味評価は、 以下の通りである。  The flavor evaluation of the examples is as follows.
まず、専門パネラーが、 _ 3 :比較サンプルの方が非常にさっぱりしている、一 2 : 一 3と一 1の評価の中間、 ー1 :比較サンプルの方がさっぱりしていると感じること ができる、 0 :比較サンプルと試験サンプルは同等のさっぱり感である、 1 :試験サ ンプルの方がさっぱりしていると感じることができる、 2 : 1 と 2の中間、 3 :試験 サンプルの方が非常にさっぱりしている、 の 7段階で評価し、 全パネラーの平均値を 求めた。  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.
次に、 平均値が一 3以上一 1未満のとき比較サンプルの方がさっぱりしているとし て評価を Xとし、 平均値が一 1以上 0 . 5未満のとき両サンプルは同等であるとして 評価を厶とし、 平均値が 0 . 5以上 1 . 5未満のとき試験サンプルの方がさっぱりし ているとして評価を〇とし、 平均値が 1 . 5以上のとき試験サンプルの方が明らかに さっぱりしているとして評価を◎とした。 実施例 1 (発酵前にパラチノースを添加した固形ヨーグルトタイプの発酵豆乳) 比較サンプル 1〜5は、 豆乳 (株式会社紀文フードケミファ製、 大豆固形分 8 %以 上) に 3 %、 5 0/0、 7 %、 1 0 %、 および 1 5 %の量のショ糖をそれぞれ添加して製 造した固形ヨーグルトタイプの発酵豆乳である。 比較サンプル 1 ~ 5の製造方法は、 以下の通りである。 表 1に示す量のショ糖を豆乳にそれぞれ添加後、 沸騰するまで火 にかけ、 ショ糖を煮溶かした。 これらの豆乳を発酵容器に移し、 4 3 °Cまで冷ました 後、 豆乳 5 0 O m I に対し 1 gのョーグルト種菌 (協同乳業株式会社製、 ラク トバチ ルス 'デルブルツキ一 サブスピーシーズ ブルガリカスおよびストレブ卜コッカ ス 'サーモフィルスを含む) を添加して、 均一になるまで攪袢した。 攪袢後、 これら の豆乳を 4 3 °Cのインキュベーターに入れ、 pH 4 . 7になるまで発酵させた。 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.
試験サンプル 1〜 5は、豆乳にショ糖甘味を基準として 3 %、 5 0/0、 7 "½、 1 0 %、 および 1 5 o/0の甘味度になる量のパラチノース (表 1参照) をそれぞれ添加して製造 した固形ヨーグルトタイプの発酵豆乳である。 試験サンプル 1〜 5の製造方法は、 以 下の通りである。 表 1に記載のパラチノース (商品名:結晶パラチノース一 I C、 新 三井製糖株式会社製) を豆乳にそれぞれ添加後、 沸騰するまで火にかけ、 パラチノー スを煮溶かした。 これらの豆乳を発酵容器にそれぞれ移し、 比較サンプルと同様に発 酵させた。 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.
風味評価は、 専門パネラー 7名が、 添加した甘味料の甘味度が同じである比較サン プル 1 ~ 5と試験サンプル 1 ~ 5との組み合わせをそれぞれ比較して行った。 なお、 各サンプルは、 試験直前まで冷蔵庫にて保存した。 表 2は、 結果を示す。 表 1 実施例 1の発酵豆乳  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
Figure imgf000008_0001
Figure imgf000008_0001
表 2 実施例 1の風味評価 Table 2 Flavor evaluation of Example 1
Figure imgf000008_0002
表 2に示すように、 試験サンプル 1〜5は、 比較サンプル 1〜5と比較してさつば リ感が増した評価であった。 また、 パネラーのコメントによると、 試験サンプル 1〜 5の方が全体的に大豆特有の青臭さが減少し、 さわやかな酸味に仕上がつていた。 実施例 2 (発酵前にパラチノースを添加した固形ヨーグルトタイプの発酵豆乳) 比較サンプル 1〜5は、 実施例 1と同じ固形ヨーグルトタイプの発酵豆乳である。 試験サンプル 6〜 1 0は、 実施例 1の比較サンプル 1〜 5のショ糖の半分を対応す る甘味のパラチノースにそれぞれ置き換えた固形ヨーグルトタイプの発酵豆乳である (表 3参照)。
Figure imgf000008_0002
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).
風味評価は、 専門パネラー 7名が、 添加した甘味料の甘味度が同じである比較サン プル 1〜 5と試験サンプル 6〜 1 0との組み合わせをそれぞれ比較して行った。なお、 各サンプルは、 試験直前まで冷蔵庫にて保存した。 表 4は、 結果を示す。 表 3 実施例 2の発酵豆乳  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
Figure imgf000009_0001
Figure imgf000009_0001
表 4 実施例 2の風味評価 Table 4 Flavor evaluation of Example 2
Figure imgf000009_0002
表 4に示すように、 試験サンプル 6 ~ 1 0は、 比較サンプル 1〜 5とそれぞれ比較 して、 さっぱり感が増した評価であった。 また、 パネラーのコメントによると、 試験 サンプル 6〜1 0の方が全体的に大豆特有の青臭さが減少し、 さわやかな酸味に仕上 がっていた。 実施例 3 (発酵前にパラチノースを添加した固形ヨーグルトタイプの発酵豆乳) 比較サンプル 1 ~ 5は、 実施例 1と同じ固形ヨーグルトタイプの発酵豆乳である。 試験サンプル 1 1〜1 5は、 実施例 1の比較サンプル 1 ~ 5のショ糖の 3 0 %を対 応ずる甘味のパラチノースにそれぞれ置き換えた固形ョ一グルトタイプの発酵豆乳で ある (表 5参照)。
Figure imgf000009_0002
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). .
風味評価は、 専門パネラー 7名が、 添加した甘味料の甘味度が同じである比較サン プル 1〜5と試験サンプル 1 1〜1 5との組み合わせをそれぞれ比較して行った。 な お、 各サンプルは、 試験直前まで冷蔵庫にて保存した。 表 6は、 結果を示す。 表 5 実施例 3の発酵豆乳 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
Figure imgf000010_0001
Figure imgf000010_0001
表 6 実施例 3の風味評価 Table 6 Flavor evaluation of Example 3
Figure imgf000010_0002
表 6に示すように、 試験サンプル 1 1〜 1 5は、 比較サンプル 1〜5と比較してさ つぱリ感が增した評価であった。 また、 パネラーのコメントによると、 試験サンプル 1 1〜 1 5の方が全体的に大豆特有の青臭さが減少し、 さわやかな酸味に仕上がって いた。
Figure imgf000010_0002
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.
上記表 2、 4及び 6の評価結果より、 ショ糖の一部或いは全部を対応する甘味のパ ラチノースと置き換えることにより、 さっぱりとした風味の発酵豆乳になることがわ かった。 実施例 4 (ドリンクョーグルトタイプの発酵豆乳)  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)
比較サンプル 6〜 9は、 豆乳 (株式会社紀文フードケミファ製、 大豆固形分 8 %以 上) に 5 %、 7 %、 1 0 %、 および 1 5 %の量のショ糖をそれぞれ添加して発酵後、 水と、 添加した甘味が比較サンプル間で同一になるようにショ糖とを更に添加したド リンクヨーグルトタイプの発酵豆乳である。 比較サンプル 6〜 9の製造法は、 以下の 通りである。表 1に示す量のショ糖を豆乳にそれぞれ添加後、沸騰するまで火にかけ、 ショ糖を煮溶かした。 これらの豆乳を発酵容器に移し、 4 3 °Cまで冷ました後、 豆乳 5 0 O m Iに対し 1 gのョーグルト種菌 (協同乳業株式会社製、 ラクトバチルス■デ ルブルッキー サブスピーシ一ズ ブルガリカスおょぴストレプトコッカス .サーモ フィルスを含む) を添加して、 均一になるまで攪拌した。 攪拌後、 これらの豆乳を 4 3°Cのインキュベーターに入れ、 pH4. 7になるまで発酵させた。 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.
発酵させた各豆乳 1 80 gと、 水 (商品名:キリンアルカリイオンの水、 キリンビ バレッジ株式会社) 220 gとをミキサーに入れて均一になるまで良く攪拌した。 こ の際、 比較サンプル 9の添加した甘味 (ショ糖換算 6. フ 5% : 1 5 % X 1 80 g/ (1 80 g + 220 g) =6. 75) と比較サンプル 6〜 8の添加した甘味が同じに なるように、 比較サンプル 6〜 8にショ糖をそれぞれ添加した (表 7参照)。  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).
試験サンプル 1 6〜 1 9は、 豆乳にショ糖甘味を基準として 5%、 7%、 1 0%、 および 1 5%の甘味度になる量のパラチノース (表 7参照) をそれぞれ添加して発酵 後、 水と、 添加した甘味が比較サンプル間で同一になるようにショ糖とを更に添加し たドリンクヨーグルトタイプの発酵豆乳である。 試験サンプル 1 6~1 9の製造方法 は、 以下の通りである。 表 7に記載のパラチノース (商品名:結晶パラチノース一 I C、 新三井製糖株式会社製) を豆乳にそれぞれ添加後、 沸騰するまで火にかけ、 パラ チノ一スを煮溶かした。 これらの豆乳を発酵容器にそれぞれ移し、 比較サンプルと同 様に発酵させた。  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.
発酵させた各豆乳 1 80 gと、 水 (商品名:キリンアルカリイオンの水、 キリンビ バレッジ株式会社) 220 gとをミキサーに入れて均一になるまで良く攪拌した。 こ の際、 試験サンプル 1 9に添加した甘味 (ショ糖換算 6. 75% : 1 5 % X 1 80 g / (1 80 g + 220 g) =6. 75) と試験サンプル 1 6〜 1 8に添加した甘味が 同じになるように、試験サンプル 1 6〜1 8にショ糖をそれぞれ添加した(表 7参照)。 風味評価は、 専門パネラー 7名が、 発酵前に添加した甘味料の甘味度が同じである 比較サンプル 6~9と試験サンプル 1 6〜 1 9との組み合わせをそれぞれ比較して行 つた。なお、各サンプルは、試験直前まで冷蔵庫にて保存した。表 8は、結果を示す。 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.
Figure imgf000012_0001
表 8 実施例 4の結果
Figure imgf000012_0001
Table 8 Results of Example 4
結果 比較サンプル 6と試験サンプル 16との比較 ◎ 比較サンプル 7と試験サンプル 17との比較 〇 比較サンプル 8と試験サンプル 18との比較 ◎ 比較サンプル 9と試験サンプル 19との比較 ◎ 表 9に示すように、 試験サンプル 1 6〜 1 9は、 比較サンプル 6〜 9と比較してさ つぱリ感が増した評価であった。 また、 パネラーのコメントによると、 試験サンプル 1 6〜 1 9の方が全体的に大豆特有の青臭さが減少し、 さわやかな酸味に仕上がって いた。 実施例 5 (ドリンクヨーグルトタイプの発酵豆乳) 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)
比較サンプル 6〜9は、 実施例 4と同じドリンクヨーグルトタイプの発酵豆乳であ る。  Comparative Samples 6 to 9 are the same fermented soymilk of the drink yogurt type as in Example 4.
試験サンプル 2 0〜 2 3は、 実施例 4の比較サンプル 6〜 9のショ糖の半分を対応 する甘味のパラチノースにそれぞれ置き換えて発酵後、 水と、 添加した甘味が比較サ ンプル間で同一になるようにショ糖とを更に添加したドリンクョーグルトタイプの発 酵豆乳である (表 9参照)。  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).
風味評価は、 専門パネラー 7名が、 発酵前に添加した甘味料の甘味度が同じである 比較サンプル 6〜 9と試験サンプル 2 0〜 2 3との組み合わせをそれぞれ比較して行 つた。 なお、 各サンプルは、 試験直前まで冷蔵庫にて保存した。 表 1 0は、 結果を示 す。 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.
Figure imgf000014_0001
表 1 0 実施例 5の結果 比較サンプル 6と試験サンプル 20との比較 ◎ 比較サンプル 7と試験サンプル 21との比較 ◎ 比較サンプル 8と試験サンプル 22との比較 ◎ 比較サンプル 9と試験サンプル 23との比較 〇 200
Figure imgf000014_0001
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
表 1 0に示すように、 試験サンプル 2 0〜2 3は、 比較サンプル 6〜9と比較して さっぱり感が増した評価であった。 また、 パネラーのコメントによると、 試験サンプ ル 2 0〜2 3の方が全体的に大豆特有の青臭さが減少し、 さわやかな酸味に仕上がつ ていた。 実施例 6 (ドリンクヨーグルトタイプの発酵豆乳) 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)
比較サンプル 6〜 9は、 実施例 4と同じドリンクョーグルトタイプの発酵豆乳であ る。  Comparative Samples 6 to 9 are the same drink yogurt-type fermented soy milk as in Example 4.
試験サンプル 2 4 ~ 2 7は、 実施例 4の比較サンプル 6 ~ 9のショ糖の 3 0 %を対 応する甘味のパラチノースにそれぞれ置き換えて発酵後、 水と、 添加した甘味が比較 サンプル間で同一になるようにショ糖とを更に添加したドリンクヨーグルトタイプの 発酵豆乳である (表 1 1参照)。  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).
風味評価は、 専門パネラー 7名が、 発酵前に添加した甘味料の甘味度が同じである 比較サンプル 6〜9と試験サンプル 2 4〜2 7との組み合わせをそれぞれ比較して行 つた。 なお、 各サンプルは、 試験直前まで冷蔵庫にて保存した。 表 1 2は、 結果を示 す。 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.
表 1 1 実施例 6のドリンクヨーグルトタイプの発酵豆乳 Table 11 1 Fermented soy milk of the drink yogurt type of Example 6
発酵前に 発酵前のパラチノース 発酵前のショ糖 発酵後のショ糖 サンプル名 添加した甘味度 添加量 添加 添加量  Before fermentation Palatinose before fermentation Sucrose before fermentation Sucrose after fermentation Sample name Added sweetness Addition amount Addition amount
(ショ糖甘味に換算) (豆乳に対する重量%) (豆乳に対する重量%) (飲料に対する重量%) 比較サンプル 6 5 0 5.0 4.5  (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
比較サンプル 7 7 0 7.0 3.6 Comparative sample 7 7 0 7.0 3.6
比較サンプル 8 10 0 10.0 2.3 Comparative sample 8 10 0 10.0 2.3
比較サンプル 9 15 0 15.0 0.0 Comparative sample 9 15 0 15.0 0.0
試験サンプル 24 5 3.6 3.5 4.5 Test sample 24 5 3.6 3.5 4.5
試験サンプル 25 7 5.0 4.9 3.6 Test sample 25 7 5.0 4.9 3.6
試験サンプル 26 10 7.1 7.0 2.3 Test sample 26 10 7.1 7.0 2.3
試験サンプル 27 15 10.7 10.5 0.0 Test sample 27 15 10.7 10.5 0.0
表 12 実施例 6の結果 Table 12 Results of Example 6
Figure imgf000017_0001
表 1 2に示すように、試験サンプル 24~27は、比較サンプル 6〜9と比較して、 さっぱり感が増した評価であった。 また、 パネラーのコメントによると、 試験サンプ ル 24~27の方が全体的に大豆特有の青臭さが減少し、 さわやかな酸味に仕上がつ ていた。
Figure imgf000017_0001
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.
上記表 8、 1 0及び 1 2の評価結果より、 ショ糖の一部或いは全部を対応する甘味 のパラチノースと置き換えることにより、 さっぱりとした風味の発酵豆乳になること がわかった。 実施例 7 (発酵後シロップを添加したョーグルトタイプの発酵豆乳)  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)
比較サンプル 1 0〜 1 2は、 発酵豆乳ベースに 60%ショ糖シロップ及び水を添加 して、 ショ糖 5%、 1 0%、 および 1 5%最終濃度になるようにそれぞれ調製したョ 一グルトタイプの発酵豆乳である。  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.
発酵豆乳ベースの製造方法は、 以下の通りである。 豆乳 5 OOm Iに対し 1 gのョ 一ダルト種菌 (協同乳業株式会社製、 ラク トバチルス■デルブルツキ一 サブスピ一 シーズおよびストレプトコッカス .サーモフィルスを含む) を豆乳 (株式会社紀文フ ードケミファ製、 大豆固形分 8%以上) に添加して、 均一になるまで攪拌した。 攪拌 後、 この豆乳を 43°Cのインキュベータ一に入れ、 pH4. 7になるまで発酵させ、 発 酵豆乳ベースを得た。  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.
比較サンプル 1 0~ 1 2の製造方法は、 以下の通りである。 表 1 3に示す発酵豆乳 の量に、 60%ショ糖シロップと水 (商品名 :キリンアルカリイオンの水、 キリンビ バレッジ株式会社) とを添加して、 均一になるまで攪拌した。  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.
試験サンプル 28〜30は、発酵豆乳ベースに、 1 7. 75%ショ糖と 42. 25% パラチノースとを含むシロップ (パラチノースの甘味寄与率は、 50%である) 及び 水を添加して、 ショ糖換算で 5 %、 1 0%、 および 1 5%最終濃度になるようにそれ ぞれ調製したョ一グルトタイプの発酵豆乳である。 試験サンプル 28 ~30の製造方 法は、以下の通りである。表 1 3に示す発酵豆乳の量に、 1 7. 75%ショ糖と 42. 25%パラチノース (商品名 :結晶パラチノース一 I C、 新三井製糖株式会社製) と を含むシロップ及び水 (商品名 : キリンアルカリイオンの水、 キリンビバレツジ株式 会社) をそれぞれ添加して、 均一になるまで攪拌した。  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.
風味評価は、 専門パネラー 7名が、 発酵後に添加した甘味料の甘味度が同じである 比較サンプル 1 0〜 1 2と試験サンプル 2 8〜3 0との組み合わせをそれぞれ比較し て行った。 なお、 各サンプルは、 試験直前まで冷蔵庫にて保存した。 表 1 4は、 結果 を示す。 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 実施例 7の発酵豆乳 13 Fermented soy milk of Example 7
Figure imgf000019_0001
Figure imgf000019_0001
00 00
表 14 実施例 7の風味評価
Figure imgf000020_0001
表 1 4に示すように、 試験サンプル 28〜30は、 比較サンプル 1 0〜 1 2と比較 して、 さっぱり感が増した評価であった。 特に、 甘味度がショ糖換算で 1 5%以上の 比較的高い範囲で、 その差は顕著であった。 また、 パネラーのコメントによると、 試 験サンプル 28〜30の方が全体的に大豆特有の青臭さが減少し、 さわやかな酸味に 仕上がつていた。 実施例 8 (発酵後シ口ップを添加したョーグルトタイプの発酵豆乳)
Table 14 Flavor evaluation of Example 7
Figure imgf000020_0001
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)
比較サンプル 1 0〜1 2は、 実施例 7と同じヨーグルトタイプの発酵豆乳である。 試験サンプル 3■!〜 33は、 発酵豆乳ベースに、 29. 7%ショ糖と 30. 3 %パ ラチノースとを含むシロップ (パラチノースの甘味寄与率は、 30%である) 及び水 を添加して、 ショ糖換算で 5 %、 1 0%、 および 1 5%最終濃度になるようにそれぞ れ調製したヨーグルトタイプの発酵豆乳である。 試験サンプル 3 "!〜 33の製造方法 は、 以下の通りである。表 1 5に示す発酵豆乳の量に、 29. 7%ショ糖と 30. 3% パラチノースとを含むシロップ及び水 (商品名 :キリンアルカリイオンの水、 キリン ビバレツジ株式会社) をそれぞれ添加して、 均一になるまで攪拌した。  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.
風味評価は、 専門パネラー 7名が、 発酵後に添加した甘味料の甘味度が同じである 比較サンプル 1 0〜 1 2と試験サンプル 3 "!〜 33との組み合わせをそれぞれ比較し て行った。 なお、 各サンプルは、 試験直前まで冷蔵庫にて保存した。 表 1 6は、 結果 を示す。 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.
表 15 実施例 8の発酵豆乳 添加した甘味度 29. 7%ショ糖と 60%ショ糖シロップ 発酵豆乳の量 水の添加量 30. 30/0パラチノースと 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
サンプル名 の添加量  Sample name addition amount
を含むシロップの添加量  Amount of syrup containing
(ショ糖甘味に換算 (0/0) ) (サンプルに対する%) (サンプルに対する0 /0) (サンプルに対する%) (サンプルに対する%) 比較サンプル 10 5 80.2 11.5 8.3 比較サンプル 1 1 10 60.3 23.0 16.7 比較サンプル 1 2 15 40.5 34.5 25.0 試験サンプル 31 5 80.2 8.0 11.8 (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
試験サンプル 32 10 60.3 16.1 23.6 Test sample 32 10 60.3 16.1 23.6
試験サンプル 33 15 40.5 24.1 35.4 Test sample 33 15 40.5 24.1 35.4
表 1 6 実施例 8の風味評価
Figure imgf000022_0001
表 1 6に示すように、 試験サンプル 3 1〜3 3は、 比較サンプル 1 0〜 1 2と比較 して、 さっぱり感が増した評価であった。 特に、 甘味度がショ糖換算で 1 0 %以上の 比較的高い範囲で、 その差は顕著であった。 また、 パネラーのコメントによると、 試 験サンプル 2 8 ~ 3 0の方が全体的に大豆特有の青臭さが減少し、 さわやかな酸味に 仕上がつていた。
Table 16 Flavor evaluation of Example 8
Figure imgf000022_0001
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.
上記表 1 4及び表 1 6の評価結果より、 ショ糖の一部を対応する甘味のパラチノー スと置き換えることにより、 さっぱりとした風味の発酵豆乳になることがわかつた。 産業上の利用可能性  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
パラチノースを使用することにより大豆の濃厚感が低減され、且つさっぱりとした、 さわやかな味の発酵豆乳を製造することができ、 さらに種々の呈味改善剤等を用いて も抑制することのできなかつた発酵豆乳の不快臭味が抑制されている。 このように、 本発明は産業上の利用可能性を有する。  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

請 求 の 範 囲 The scope of the claims
1 . パラチノースを含有することを特徴とする発酵豆乳。 1. Fermented soy milk containing palatinose.
2 . 前記発酵豆乳が、 乳酸菌またはビフィ ドバクテリゥム属細菌により豆乳を発酵 させたものである、 請求の範囲 1に記載の発酵豆乳。  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 . 前記発酵豆乳が、 乳酸菌またはビフィ ドバクテリゥ厶属細菌と、 バチルス属、 ァセ卜パクター属、グルコノバクタ一属の細菌、サッカロミセス属、キャンディダ属、 ロドトル一ラ属、 ピチア属、 シゾサッカロミセス属、 トルラ属、 チゴサッカロミセス 属の酵母、 またはァスペルギルス属、 ぺニシリウム属、 ユウ口チウム属、 モナスカス 属、 ミコール属、 二ユウロスポラ属、 リゾ一プス属の糸状菌のいずれか少なくとも一 つとを組み合わせて豆乳を発酵させたものである、 請求の範囲 1に記載の発酵豆乳。  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 . 前記乳酸菌が、 ラク トバチルス属細菌、 ストレプトコッカス属細菌、 ラクトコ ッカス属細菌、 ロイコノストック属細菌、 またはェンテロコッカス属細菌のいずれか 少なくとも一つである、 請求の範囲 2又は 3のいずれかに記載の発酵豆乳。  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 . 前記乳酸菌が、 ラクトバチルス 'カゼィ、 ラク トバチルス■パラカゼィ、 ラク トバチルス ' プランタラム、 ラク トバチルス■ァシドフィルス、 ラクトバチルス -デ ルブルツキ一 サブスピーシ一ズ ブルガリカス、 ストレプトコッカス■サ一モフィ ルス、 ラクトコッカス 'ラクチス、 ロイコノストック ■ ラクチス、 またはェンテロコ ッカス ' フエカーリスのいずれか少なくとも一つである、 請求の範囲 4に記載の発酵 豆乳。 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 . 前記ビフイ ドパクテリゥム属細菌が、 ビフイ ドバクテリウム■ ブレーべ、 ビフ ィ ドバクテリゥ厶 · ビフィダム、 またはビフィ ドバク亍リウム ' ロンガムのいずれか 少なくとも一つである、 請求の範囲 2又は 3のいずれかに記載の発酵豆乳。  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 . 前記発酵豆乳が、果汁またはフレーバーのいずれか少なくとも一つを更に含む、 請求の範囲 1〜 6のいずれか一つに記載の発酵豆乳。  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.
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