Classifications

• • 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
• • 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
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
• • 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
  • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
• • 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

Definitions

• the present invention relates to a method for producing soymilk from beans and its application.
• Patent Documents To 7 describe a method of refining okara fibers by homogenizing means such as a homogenizer from a suspension obtained by adding water to soybean and grinding.
• Patent Documents 8 to 14 describe a method of refining okara fibers by homogenizing means such as a homogenizer from a suspension obtained by adding water to soybean fine powder.
• Patent Document 7 discloses a method of homogenizing a suspension and performing high-temperature and high-pressure treatment in a subcritical or critical state.
• Patent Document 15 discloses a method for degrading okara fibers using a plant tissue-disrupting enzyme.
• the okara fiber is solubilized and the water-soluble soybean polysaccharide is extracted, so that the viscosity of the soy milk becomes high and the food texture becomes heavy. Further, in Patent Document 15, there is a possibility that it takes time force S for the homogenization process in the liquid.
• Patent Document 1 Japanese Patent Laid-Open No. 51-41459
• Patent Document 2 Japanese Patent Publication No. 53-66466
• Patent Document 3 JP-A 59-210861
• Patent Document 4 Japanese Patent Application Laid-Open No. 61-119154
• Patent Document 5 JP-A 61-192256
• Patent Document 6 Japanese Patent Laid-Open No. 62-11068
• Patent Document 7 Japanese Patent Laid-Open No. 2002-95433
• Patent Document 8 Japanese Patent Laid-Open No. 48-26957
• Patent Document 9 JP-A-60-141247
• Patent Document 10 Japanese Unexamined Patent Publication No. 63-24868
• Patent Document 11 JP-A-1-128759
• Patent Document 12 Japanese Patent Application Laid-Open No. 2003_159020
• Patent Document 13 Japanese Unexamined Patent Application Publication No. 2004-141155
• Patent Document 14 Japanese Unexamined Patent Application Publication No. 2004-16120
• Patent Document 15 JP-A-11-299442
• An object of the present invention is to provide a soy milk powder that does not have a rough texture, does not increase in viscosity, and has a refreshing mouth, and its application product, despite containing okara.
• a method for producing fermented soymilk characterized in that the soymilk obtained by the production method described in 1. is fermented by microorganisms,
• the bean meal of beans is performed "dry", and "direct high-temperature heat treatment with steam", which was conventionally only a sterilization means for the suspension, is performed in a “specific temperature range” and There is a limit to the degree of improvement in the conventional technology due to the combination of what is done at a “specific time”. It has the unique effect of minimizing the rough texture of kala and producing soy milk powder that does not increase in viscosity and has a smooth mouth.
• % means “% by mass” unless otherwise specified.
• a suspension containing beans powder obtained by dry-pulverizing beans is prepared, and the heating temperature is at least for the okara content in the suspension. 120 ° C or more
• the “soy milk powder” obtained by the production method of the present invention is distinguished from ordinary soy milk obtained by completely removing soybean power okara, and broadly means soy milk containing okara (particularly cotyledon cell walls). Is.
• a suspension (slurry) obtained by pulverizing beans is obtained by removing okara as it is or by removing only a part of it and refining the okara content.
• the soymilk of the present invention may be obtained by separating a part or all of okara from a suspension, refining it, and then restoring it again. Soymilk also includes soymilk and defatted soymilk that have had okara removed from soymilk, and those that have been fermented during the process.
• the form of the soy milk can be processed into any form such as liquid, powder or granule.
• soybean is representative, and as for the variety, yellow soybean, green soybean, black soybean and the like can be used without limitation.
• 7S globulin-conglycinin 7S globulin-conglycinin
• 11S globulin glycinin
• isoflavones saponins
• nicotianamine nicotianamine
• lecithin oligosaccharides
• vitamins It is also possible to use soybeans enriched with certain components in soybeans such as minerals.
• ⁇ -conglycinin is thought to reduce blood neutral fat and visceral fat and is effective in preventing metabolic syndrome. It is effective to use beans.
• beans such as red beans, kidney beans, bean paste, flower beans, endo, broad beans, bamboo shoots, lentils, quail beans, raisins, leopard beans, peanuts, etc. can also be used, and these are used at an appropriate ratio. It is also possible to use it in a mixture.
• the beans may include the outer skin and the hypocotyl part, but it is also possible to use those obtained by removing them.
• the first feature of the soy milk powder of the present invention is that the above-mentioned beans are dry-ground and used as soy flour in the production of soy milk powder.
• the dry powder mash is a powder mash method that is pulverized by a dry pulverizer such as a jet type, tornado type, hammer type or cutter type mill without substantially adding water to the beans.
• the average particle size of the dry-milled bean powder is suitably lOO / im or less, preferably 50 / im or less. Further, if the particle size is too large, the soybean powder may not be completely diffused and dissolved, so that the content of particles having a particle size of 100 ⁇ m or less in the soybean powder is preferably 70% or more.
• wet mash is a method of pulverizing after adding water to beans, but when using only wet pulverization, the texture is smoother than when using dry pulverization. It is inferior, and the viscosity becomes high and the drinking mouth becomes heavy.
• the solid content concentration in the suspension is not particularly limited, and may be set to a concentration that those skilled in the art consider optimal in terms of quality. However, if the solids concentration is too high, the viscosity increases due to direct high-temperature heat treatment with steam, and the ability to lower the mouthful of soy milk powder. 20% or less, preferably 15% or less Is appropriate. When emphasizing the richness of soy milk powder, it is appropriate to set the solid content concentration to 2% or more, preferably 4% or more.
• the temperature of the water to be added here may be room temperature (20 ° C), but 40-60 ° C is desirable to facilitate the preparation of the suspension.
• the soybean powder suspension can be prepared by any method, for example, for the production of a normal beverage.
• the melting stirring blade can be rotated at a rotational speed of 40 to 60 mm, for example, using a melting tank or the like.
• the suspension can be homogenized by a homogenizer or the like if necessary.
• a homogenizer for example, when using a high-pressure homogenizer, a pressure of 3 to 15 MPa is appropriate.
• Saccharides can be added to the soybean powder suspension at this stage.
• the type of saccharide is not particularly limited, and sugar, glucose, maltose, ratatoose, trehalose, oligosaccharide, and the like can be used.
• various food ingredients and additives added to prepared soymilk and soymilk beverages can also be added.
• the okara content in the above-mentioned bean powder suspension is subjected to a direct high-temperature heat treatment with steam.
• a direct high-temperature heat treatment with steam not only when the soybean powder suspension is directly subjected to high-temperature heat treatment by steam, but also when the okara content is once separated from the suspension of soybean flour and then directly subjected to high-temperature heat treatment by steam. included. It is characterized in that the okara content contained in the bean powder suspension is refined by performing such heat treatment under specific conditions.
• Direct high-temperature heat treatment with steam is a type of UHT sterilization (ultra-high temperature sterilization).
• UHT sterilization ultra-high temperature sterilization
• This is a heating method in which the pressure is released to evaporate water in the treatment liquid and cool it.
• there are a steam injection method in which high-temperature steam is injected into the pipe through which the processing liquid flows, and a steam infusion method in which the processing liquid is injected into the high-temperature steam.
• VTIS sterilizers Alfa Laval
• Kureha ultra-high temperature flash sterilizers Kureha Techno Engineering Co., Ltd.
• infusion systems Iwai Kikai Kogyo Co., Ltd.
• Etc. Similar sterilizers can also be used.
• the object of the present invention cannot be achieved under heating conditions that are merely aimed at sterilization as in the prior art. That is, it is important that the heating temperature is at least 120 ° C or higher, more preferably 120 to 165 ° C, and still more preferably 135 to 155. C, most preferably 140. C-155. C power is appropriate.
• the okara content can be made sufficiently fine, and soy milk can be given a refreshing texture with a low-viscosity mouthfeel without roughness.
• a typical refinement means of the prior art is a homogenization means such as a homogenizer, but it is difficult to obtain a soy milk powder having a texture as in the present invention, no matter how much the homogenization pressure is increased.
• the heating temperature is low, it becomes difficult to make the suspension particle size fine by direct high-temperature heat treatment with steam, and the soybean powder suspension after the heat treatment tends to have a rough feeling.
• the temperature exceeds 165 ° C, the effect of reducing the rough feeling of the soybean powder suspension does not change, but it should be noted that the viscosity of the suspension may increase or the flavor may deteriorate.
• the heating time be at least 10 seconds, preferably 15 to 80 seconds, more preferably 20 to 70 seconds, and further preferably 20 to 60 seconds.
• the heating time is short, it will be difficult to make the particle size of the suspension fine by direct high-temperature heat treatment with steam, and there will tend to be a rough feel of the bean powder suspension. If it exceeds 80 seconds, the effect of reducing the rough feeling of the soybean powder suspension will not change, but the viscosity of the suspension may increase or the flavor may deteriorate. So be careful.
• the effect of refining the okara component is that a constant shear force is applied to the okara particles by direct contact of the okara particles with the high-pressure steam, and this time exceeds 10 seconds. This is thought to be caused by continuous efforts.
• the heat-treated soybean powder suspension can be homogenized with a homogenizer or the like.
• a homogenizer for example, when using a high-pressure homogenizer, a pressure of 3 to 15 MPa is appropriate.
• soybean powder suspension contains protease, peptidase, transglutaminase, dull It is possible to appropriately modify the physical properties and physiological functions of soy milk by adding various enzymes such as decanoic acid decanolase, phytase, amylase, pectinase, and hemicenolase to perform an enzyme reaction.
• various enzymes such as decanoic acid decanolase, phytase, amylase, pectinase, and hemicenolase to perform an enzyme reaction.
• the soy milk powder obtained by the above production method is a fine particle having an average particle size of 15 zm or less, and further 12 ⁇ m or less, and has a smooth texture that is extremely difficult to feel roughness. Furthermore, when the solid content concentration of soy milk is 9%, the viscosity at 10 ° C is less than lOOmPa's, and further has a low viscosity property of less than 50mPa's, and has a clean texture. .
• the manufacturing method of the food / beverage products of this invention mix
• Soymilk can be used as a raw material for the production of various soymilk products, in the same way as soymilk that does not contain okara obtained by a normal production method. Since it has excellent physical properties as described above, it can be easily handled in the same manner as ordinary soy milk without okara, and it has excellent convenience.
• the food and drink of the present invention can be produced by mixing the soymilk and normal soymilk in a desired ratio.
• beverages such as prepared soy milk, soy milk beverages and soft drinks, tofu, pudding, bavaria, jelly, whipped cream, fillings and other fresh confectionery, yogurt, cheese and lactic acid fermented soy milk Fermented foods (see below), Japanese sweets such as dumplings and supper, puffed snacks such as snacks, bakery products such as biscuits, cookies, breads and cakes, seasonings such as chocolate, margarine, spreads and mayonnaise, sauces , Soups, fried foods, seafood paste products, birds and fish products.
• beverages such as prepared soy milk, soy milk beverages and soft drinks, tofu, pudding, bavaria, jelly, whipped cream, fillings and other fresh confectionery, yogurt, cheese and lactic acid fermented soy milk Fermented foods (see below), Japanese sweets such as dumplings and supper, puffed snacks such as snacks, bakery products such as biscuits, cookies, breads and cakes, seasonings such as chocolate, margarine, spreads and mayonnaise, sauces
• soymilk for the production of various soymilk products, necessary food ingredients (fruit juice, pulp, vegetables, sugars, fats and oils, dairy products, flours, starches, cacao mass, avian fish products, etc.) and food additives (Minerals, vitamins, emulsifiers, thickening stabilizers, acidulants, flavors, etc.) can be used as appropriate.
• necessary food ingredients fruit juice, pulp, vegetables, sugars, fats and oils, dairy products, flours, starches, cacao mass, avian fish products, etc.
• food additives Minerals, vitamins, emulsifiers, thickening stabilizers, acidulants, flavors, etc.
• non-food products such as chemicals such as stone shampoo and cosmetics such as lotions.
• One of the methods for producing fermented soymilk of the present invention is a method of fermenting the soymilk obtained by the above method with microorganisms.
• the other is the method for producing soymilk according to claim 1, further comprising a fermentation step with microorganisms. That is, the fermentation of microorganisms may be carried out as a raw material for fermentation after the soybean milk of the present invention is obtained by being produced by itself or purchased from the outside, or at any stage in the production process of soybean milk. You can do it.
• the stage of the fermentation process is not particularly limited.
• the stage is prepared by adding water to soy flour and preparing a suspension of bean flour.
• the subsequent stage is a stage after the soybean powder suspension is separated into soy milk and okara (in this case, both soy milk and okara can be used as fermentation raw materials).
• an assimilating saccharide as a nutrient source of microorganisms to the fermentation raw material.
• glucose, sucrose, maltose, galactose, latatose, roughinose, trehalose, soybean oligosaccharide, furato oligosaccharide and the like can be used.
• These sugar raw materials may be used alone or in combination of two or more.
• the microorganism used in the fermentation of the present invention is not particularly limited as long as it is a microorganism generally used in the production of fermented foods.
• lactic acid bacteria, bifidobacteria, yeast, koji mold, natto Bacteria and tempeh bacteria can be used alone or in appropriate combination
• lactic acid bacteria are not particularly limited as long as they use bacterial species used in normal yogurt.
• Lactobacillus casei Lactobacillus plantarum, Ratatobacillus, Helveticas, Lactobacillus bulgaricus, Lactobacillus 'Gasselli, Lactobacillus acidophilus, Lactobacillus' Lattice, Lactobacillus 'Sarivarius' Salinorius, Lact Bacillus 'Galinaram, Lactobacillus' Amyroboras, Lactobacillus 'Brevis' Brevis, Lactobacillus, Fermentum, Lactobacillus.
• Lactobacillus.Italica Lactobacillus.Raikimani, Ratatobacillus.Power Lubatas, Lactobacillus' Hilgardi, Lactobacillus' Noreteri, Lactobacillus' Pastorianus, Lactobacillus 'Bukneri, Lactobacillus' Cerobiosus, Rata Lactobacillus spp.
• Lactic acid bacteria of the genus Leuconostoc such as Leuconostoc genus, Leuconostoc mesenteroides Talemorris, Leuconostoc Lactis, etc. can be used without particular limitation.
• Bifidobacteria include Bifido Batterium 'Bifidum', Bifido Batterium 'Longham', Bifido Batterium 'Infantasies', Bifido Batterium' Breve ', Bifido Bacterium' Addresses, Bif Id Batterium 'Angular Tam, Bifid Batterium' Cate ⁇ uratum Tam, Bifid Batterium 'SyudoCatenyuratum, Bifid Batterium' Dentium, Bifid Batterium 'Globos, Bifid Batterium 'Syudulongum, Bifido Batterium' Kuniki Yuri, Bifido Batterium 'Coelinum, Bifido Batterium, Animalice, Bifido Batterium, Thermophilum, Bifido Batterium, Baum, Bifid Batterium,
• yeast used for bread fermentation, for example, sourdough used as bread seeds (San Francisco sour seed, laisa spear, panettone, etc.), Hops seed, beer seed Yeasts derived from liquor, fruit (grape fruit, apple fruit, etc.) can be used.
• Rhizopus Aspergillus' force, Aspergillus genus Aspergillus genus, Monascus' Anca, Monascus perpareus, etc., Monascus genus, Neurospora genus, Rhizopus. You can use the genus without limitation. [0035] As Tempe bacteria, Rhizopus genus such as Rhizopus. Oligosporus, Rhizopus.
• fermented soymilk fermented with lactic acid bacteria or bifidobacteria is plant-like and exhibits a refreshing sour taste like yogurt, and thus is particularly suitable as a food or drink.
• the pH decreases due to the production of organic acids such as lactic acid and acetic acid. A feeling. Therefore, in the case of soy milk containing okara, if it is not sufficiently refined to have a high viscosity, a heavy and rough texture will stand out.
• fermented soymilk fermented with soymilk containing ordinary okara and fermented soymilk with almost no change in physical properties can be produced.
• a Balta starter can be prepared and added, or it can be added directly to the fermentation raw material with freeze-concentrated bacteria or freeze-dried concentrated bacteria.
• the amount of microorganism added can be adjusted according to the fermentation temperature and fermentation time.
• the fermentation temperature is 20 to 50 ° C., 3 to 48 hours, preferably 25 to 45 ° C., and 4 to 24 hours is appropriate because it varies depending on the type of microorganism.
• the pH of the obtained fermented soy milk powder is not particularly limited because it depends on the type of microorganism, but when fermented with lactobacilli or bifidobacteria, ⁇ 3 ⁇ 5 to 5 ⁇ 5 is preferred. Preferably, ⁇ 4 to 5, more preferably ⁇ 4.2 to 4.7. If the pH immediately after fermentation is less than the desired pH, it can be further adjusted with an organic acid such as lactic acid, citrate, or malic acid, or phosphoric acid.
• an organic acid such as lactic acid, citrate, or malic acid, or phosphoric acid.
• the obtained fermented soymilk is solid or already in liquid form, it is not essential, but when it is a liquid type product, it is homogenized by a homogenizer or the like. It is preferable to make it completely liquid. For example, when using a high-pressure homogenizer, a pressure of 3 to 15 MPa is appropriate.
• the fermented soymilk obtained as described above can be commercialized as a live bacteria type as it is, or the fermentation is stopped by heat sterilization, the biological activity of microorganisms is inactivated, and the sterilization fermentation is performed. It can also be commercialized as soy milk powder. As for the sterilization conditions when it is strong, it is sufficient to treat at the temperature and time to kill the used microorganisms.
• Soy flour made by dry milling of dehulled and hypocotyled soybean (made by Pelican Co., Ltd., average particle size 15 ⁇ m, content of particles with particle size of 100 ⁇ m or less 92%) is 10.5% thicker
• a suspension was prepared by dispersing in 60 ° C water while stirring with a homomixer.
• the suspension was supplied to a steam injection type direct high-temperature heating device (TANAKA FOOD MA CHINERY), and the heating temperature was 145 ° C and the heating time was 36 seconds. .
• Example 2 The same dry-milled soybean flour as in Example 1 had a concentration of 10.5% and granulated sugar had a concentration of 5.0%.
• a suspension was prepared by dispersing in water at 60 ° C. while stirring with a homomixer.
• the suspension was supplied to a homogenizer (manufactured by APV) and homogenized at 150 kg / fcm 2 .
• the homogenized suspension is supplied to a steam injection type direct high-temperature heating device (TANAKA FOOD MACHINER Y), and the heating temperature is set to 110 ° C, 130 ° C, 145 ° C or 160 ° C, and the heating time is set.
• Soy milk was produced by ik contact heat treatment with steam for each fixed at 36 seconds. Using the unheated suspension as a control, the average particle size and viscosity were measured at 12.2% solids for each soymilk after the heat treatment, and the roughness of the mouth was evaluated (see Table 1).
• the average particle size of soy milk powder was decreased as the heating temperature was increased up to 160 ° C, and there was a tendency that roughness was eliminated. It was good at 160 ° C with no roughness, but conversely the viscosity increased and the mouth became heavier, and the mouth was not evaluated as well as 145 ° C.
• Example 2 had excellent quality. Compared with the same heating condition # (145 ° C, 36 seconds), Example 2 However, there was a tendency that the average particle size and its standard deviation were slightly smaller than that of fine particles. That is, it is considered that Example 2 was subjected to stronger and shearing forces on the okara particles. As for the viscosity, Example 2 had a lower viscosity.
• Example 2 In the same manner as in Example 2, the heating temperature was fixed at 145 ° C, and the heating time was set to 16 seconds, 36 seconds, 49 seconds, and 73 seconds, and direct high temperature heat treatment with steam was performed to produce soymilk. Using the unheated suspension as a control, each soy milk powder after the heat treatment was evaluated in the same manner as in Example 1 (see Table 2).
• Standard deviation is a value related to the average particle size.
• a suspension was prepared by dispersing the same soybean powder (produced by Pelican Co., Ltd.) as in Example 1 in 60 DC water while stirring with a homomixer so as to be 9.2%.
• the suspension was supplied to a homogenizer (APV) and homogenized at 800 kg / fcm 2 to produce soy milk powder.
• the roughness and flavor of the obtained soymilk were evaluated and compared with the soymilk obtained in Example 1 (see Table 3).
• Commit Roll (URSCHEL Co., Ltd.): 4 parts of water is added to 1 part of demolted and hypocotyled soybean, and 6 parts of hot water (90 ° C) is added to 1 part of moulted and dehulled soybean that has sufficiently absorbed water. ) To obtain a soybean suspension having a particle size of 30 to 70 microns.
• the soybean suspension was directly subjected to high-temperature heat treatment with steam in the same manner as in Example 1 to produce soy milk powder.
• the heating conditions at this time were 36 seconds at 145 ° C.
• the obtained soymilk was evaluated in the same manner as in Example 1 (see Table 4).
• Standard deviation is a value related to the average particle size.
• Soymilk was produced in the same manner as in Example 1 except that the direct high temperature heating device using steam in Example 1 was replaced with the plate-type U HT sterilizer (made by International Co., Ltd.) which is an indirect high temperature heating device. .
• the heating conditions at this time were 36 seconds at 145 ° C.
• the obtained soymilk was evaluated in the same manner as in Example 1 (see Table 5).
• the standard deviation is a value related to the average particle diameter.
• Example 4 Production of Fermented Soymilk
• Example 3 direct high temperature treatment with steam was performed under the heating conditions of heating temperature 145 ° C, heating time 16 seconds and 36 seconds, and fermentation was performed with lactic acid bacteria using the produced soymilk. Lactic acid bacteria starter was added to soy milk powder with stirring to 0.016%, and the fermentation was performed at 42 ° C for 6 hours and up to ⁇ 4.6. After fermentation, 50% lactic acid was added to the fermented product to adjust the pH of the fermented product to 4.3, and homogenized with lOMPa using a homogenizer (APV).
• AAV homogenizer
• the fermented liquor is again supplied to the steam injection type direct high-temperature heating device (Iwai Kikai Kogyo Co., Ltd.) and subjected to heat treatment at 144 ° C for 4 seconds. Biological activity was stopped and fermented soymilk was obtained.
• the steam injection type direct high-temperature heating device Iwai Kikai Kogyo Co., Ltd.
• the obtained fermented soymilk was measured for viscosity, average particle size, and acidity, respectively, and evaluated for texture.
• Example 3 direct heating was performed with steam at a heating temperature of 149 ° C. and a heating time of 30 seconds, and fermentation was performed with lactic acid bacteria using the produced soymilk.
• the other conditions were the same as in Example 4 to produce fermented soymilk.
• a homogenized soy flour suspension obtained in the same manner as in Example 2 was used as a steam injector. Supplied to a Chillon-type direct high-temperature heating device (Iwai Kikai Kogyo Co., Ltd.), sterilized at 145 ° C for 4 seconds, and then this heat-sterilized suspension was cooled to 42 ° C.
• a Chillon-type direct high-temperature heating device Iwai Kikai Kogyo Co., Ltd.
• lactic acid bacteria were fermented, and the fermented liquid was supplied to a steam-incubation-type direct high-temperature heating device (TANAKA FOOD MACHINERY) and subjected to heat treatment at 149 ° C for 30 seconds. Fermented soymilk was obtained. '
• Example 6 has a tendency to increase the viscosity and average particle size compared to Example 5, but Example 6 has a difference in roughness between Examples 5 and 6. The degree of stickiness was somewhat felt as the viscosity increased.

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