WO2004062385A1 - Lait de soja fermente contenant du palatinose - Google Patents

Lait de soja fermente contenant du 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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WIPO (PCT)
Prior art keywords
fermented
genus
soymilk
soy milk
palatinose
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PCT/JP2004/000091
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English (en)
Japanese (ja)
Inventor
Yumiko Tezuka
Yukie Nagai
Original Assignee
Mitsui Sugar Co., Ltd.
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Publication date
Application filed by Mitsui Sugar Co., Ltd. filed Critical Mitsui Sugar Co., Ltd.
Priority to KR1020057012401A priority Critical patent/KR101087000B1/ko
Publication of WO2004062385A1 publication Critical patent/WO2004062385A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk 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
    • A23C11/103—Milk 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
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food 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

L'invention concerne un lait de soja fermenté dépourvu non seulement de l'odeur d'herbe due aux graines de soja ou au lait de soja, mais également du goût déplaisant, de l'odeur de fermentation, du goût âcre et de l'odeur d'acide acétique générés durant le processus de fermentation de l'acide lactique et de l'acide acétique de ce lait de soja. L'invention concerne plus spécifiquement un lait de soja fermenté dans lequel la texture épaisse caractéristique des produits de soja transformés est atténuée. Cette invention permet d'obtenir un lait de soja fermenté au goût léger et rafraîchissant. Grâce à l'utilisation du palatinose, il est possible de produire un lait de soja fermenté dont la texture est moins épaisse et qui possède un goût léger et rafraîchissant. En outre, l'odeur désagréable du lait de soja fermenté, laquelle ne peut être éliminée même au moyen de divers agents améliorant le goût etc., peut être atténuée.
PCT/JP2004/000091 2003-01-10 2004-01-09 Lait de soja fermente contenant du palatinose WO2004062385A1 (fr)

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JP2003004750A JP4301545B2 (ja) 2003-01-10 2003-01-10 発酵豆乳の風味の改善方法
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EP2058297A1 (fr) 2007-11-08 2009-05-13 Symrise GmbH & Co. KG Procédé de production de profils polymériques organiques
EP2597082A1 (fr) 2011-11-24 2013-05-29 Symrise AG Composés destinés à masquer un goût désagréable
US20160227805A1 (en) * 2013-09-23 2016-08-11 Bright Dairy & Food Co., Ltd. Mold Ripened Cheese and Preparation Method Thereof
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables

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JP2004261003A (ja) 2004-09-24
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CN1735352A (zh) 2006-02-15
CN100566595C (zh) 2009-12-09
TWI355902B (en) 2012-01-11
TW200417326A (en) 2004-09-16
KR20050095770A (ko) 2005-09-30

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