WO2014091899A1 - 無菌全脂大豆粉を原料とする醗酵乳製品の製造方法及び醗酵乳製品 - Google Patents
無菌全脂大豆粉を原料とする醗酵乳製品の製造方法及び醗酵乳製品 Download PDFInfo
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- WO2014091899A1 WO2014091899A1 PCT/JP2013/081429 JP2013081429W WO2014091899A1 WO 2014091899 A1 WO2014091899 A1 WO 2014091899A1 JP 2013081429 W JP2013081429 W JP 2013081429W WO 2014091899 A1 WO2014091899 A1 WO 2014091899A1
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- fermented milk
- lactic acid
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- bean juice
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Images
Classifications
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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
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- 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
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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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
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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
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- 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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
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- 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
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- 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
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/382—Other non-alcoholic beverages fermented
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/315—Citreum
Definitions
- the present invention relates to a method for producing a fermented dairy product using aseptic raw fat soy flour made from whole soybeans as a raw material, and a fermented milk product produced thereby.
- Patent Document 1 a method for producing powdered soymilk using soybean powder as a raw material, powdered soymilk and dairy products obtained by processing powdered soymilk. Since the soybean powder described in Patent Document 1 is a soybean powder obtained by converting whole soybeans into whole powder, the whole soybeans are contained in whole. Soymilk made from the soybean powder is separated from okara. Because it is not done, it is very nutritious and rich in dietary fiber.
- Patent Document 2 the technique described in Patent Document 2 as a method for producing aseptic molted soybeans and aseptic whole fat soybean flour.
- the aseptic whole fat soybean described in Patent Document 2 uses aseptic molted soybeans with a bacterial count of 300 / g or less, so that the active ingredients (nutrient composition) possessed by soybeans such as water-soluble proteins are not impaired, soy-specific This is a sterilized full-fat soy flour that has been removed (deodorized), digestion-inhibiting enzymes inactivated, digestibility is high, and is sufficiently sterilized.
- fermented milk products such as yogurt are produced using the above-described aseptic whole fat soybean powder, they are separated at the fermentation stage and the upper part is only whey, so that the desired fermentation can be obtained. There was a problem that the texture was rough.
- the present invention has been made in view of the above-described problems of the prior art, has a very high nutritional value, and is greatly improved in taste evaluation such as taste and smoothness of texture and suitable for edible use. It aims at providing the manufacturing method of the fermented milk product which uses aseptic raw fat soybean powder as a raw material, and the fermented milk product manufactured by it.
- an object of the present invention is to provide a fermented milk product having a high nutritional value and rich in plant fiber by inoculating and fermenting lactic acid bacteria to whole soybean powder containing okara components.
- the method for producing a fermented dairy product using aseptic raw fat soybean powder of the present invention as a raw material uses a method of separating whole soybeans into cotyledons, germs, and skins, and the number of bacteria is 300 / g.
- Deactivation steaming process (D) a drying step of drying the cooked sterile moulted soybean to a water content of 7% or less; (E) a pulverizing step of pulverizing the dried sterile molted soybean; (F) a classification step of classifying the pulverized sterile molted soybean into only soybean powder having a particle size of 100 to 1000 mesh; It can manufacture with the manufacturing method of the aseptic whole fat soybean powder which consists of. Many germs are attached to the soybean skin, but the bacteria count is measured according to the “Food Sanitation Inspection Guidelines” (supervised by the Ministry of Health and Welfare, Health Sanitation Bureau) by completely removing the germ-rich skin. As a result, sterile molted soybeans with a bacterial count of 300 / g or less can be obtained. Since soybean powder is produced using this sterile molted soybean, the resulting soybean powder also becomes aseptic whole fat soybean powder.
- the step of homogenizing the powdered bean juice is preferably performed after the step of heat sterilizing the powdered bean juice or during the step of heat sterilizing the powdered bean juice.
- the lactic acid bacterium is preferably a lactic acid bacterium that grows well in soybean steam or soy milk, such as a plant lactic acid bacterium or a dairy lactic acid bacterium.
- the plant lactic acid bacteria are preferably lactic acid bacteria isolated from the sake brewers, and the lactic acid bacteria isolated from the sake brewers include Leuconostocrecitreum and Lactobacillus curvantus.
- dairy lactic acid bacteria dairy lactic acid bacteria such as Lactocococcus lactis subsp.
- the starter medium of the lactic acid bacteria is the homogenized powdered bean juice.
- the fermented milk is preferably yogurt.
- the method may further include a step of removing whey from the fermented milk to produce cheese.
- the fermented milk may further include a step of sterilizing by adding a sweetener to produce a dairy lactic acid bacteria beverage (sterilized).
- the fermented milk may further include a step of mixing a stabilizer and sugar and homogenizing to produce a lactic acid bacteria beverage.
- the fermented milk product of the present invention is characterized by being produced by the above method.
- the yogurt of the present invention is manufactured by the above method.
- the cheese of the present invention is manufactured by the above-described method.
- the dairy lactic acid bacteria beverage (sterilization) of the present invention is characterized by being produced by the above method.
- the lactic acid bacteria beverage of the present invention is manufactured by the above method.
- a fermented milk product made from aseptic whole fat soy flour which has a very high nutritional value and is greatly improved in taste evaluation such as taste and smoothness of texture and suitable for edible use.
- the production method of the present invention and the fermented milk product produced thereby can be provided with a remarkable effect.
- an acid acidified appropriately with an organic acid or the like can be adjusted with a sweetener such as sugar, a stabilizer, etc.
- Fermented milk consisting of whole soybeans is obtained from milk or most of it.
- the obtained fermented milk enables development of whole-grain soybean fermented milk products in a wide range of genres such as found in various fermented milk products based on milk.
- FIG. 1 is a flowchart showing each step of a method for producing a fermented milk product using aseptic raw fat soybean powder of the present invention as a raw material.
- sterile peeled soybeans having a bacterial count of 300 / g or less are produced, and the produced sterile peeled soybeans are pulverized to obtain a particle size of 100 to 1000.
- a mesh aseptic whole fat soy flour is produced (step 100 in FIG. 1).
- Patent Document 2 The method described in Patent Document 2 can be applied to produce sterile dehulled soybeans having a bacterial count of 300 / g or less by using a method of separating whole soybeans into cotyledons, germs and skins.
- the particle size of the sterilized full-fat soybean powder can be selected into a sterilized full-fat soybean powder having a particle size of 100 to 1000 mesh using a commercially available classifier or a sieve for milling.
- step 102 in FIG. 1 water is added to the sterile whole fat soy flour and stirred to obtain powdered soup, and the powdered soup is sterilized by heating (step 102 in FIG. 1).
- the heat-sterilization treatment specified in the Food Sanitation Law is performed.
- the heat sterilization treatment may be performed at 65 ° C. for 30 minutes or equivalent, for example, at 90 ° C. for 15 minutes. Then, after the heat sterilization treatment, it is cooled to 37 ° C. to 30 ° C.
- the powdered bean juice is homogenized to obtain a homogenized powdered bean juice (step 104 in FIG. 1).
- a homogenized powdered bean juice it is preferable to homogenize during the heat sterilization step.
- a high-pressure homogenizer (LAB40) manufactured by GAULIN is used, and about 200 to 1000 kgf / kg of the above-mentioned sterile whole fat soybean powder containing 10 to 25% by weight in solid content concentration is used.
- the homogenization treatment may be performed under the condition of cm 2 , desirably 300 to 800 kgf / cm 2 .
- lactic acid bacteria are added to the homogenized powdered bean juice and fermented to obtain fermented milk (step 106 in FIG. 1).
- Any lactic acid bacterium can be applied as long as it is a bacterium having high fermentative ability by assimilating soy milk components, but is preferably a lactic acid bacterium isolated from the sake source.
- Lactobacillus curvatus, Leuconostoc citreum, etc. isolated from the sake brewery can be used.
- Lactocococcus lactis subsp.cremoris Lactococcus lactis subsp.lactis
- Leuconostoc mesenteroides etc.
- dairy lactic acid bacteria isolated from yogurt, cheese and the like Dairy lactic acid bacteria separated and cultured from commercially available yogurt can also be used.
- the fermented dairy product of the present invention may be fermented by inoculating the powdered bean juice with a lactic acid bacteria starter such as the above-mentioned lactic acid bacteria according to a conventional method.
- a lactic acid bacteria starter such as the above-mentioned lactic acid bacteria according to a conventional method.
- the fermented milk product of the present invention can be obtained, and the fermented milk product thus obtained is plain yogurt.
- the hardness of yogurt is preferably a 30gf / cm 2 ⁇ 200gf / cm 2.
- a yogurt having a firm shape can be obtained as compared with the conventional yogurt.
- cheese is completed by removing whey from the fermented milk manufactured by the method mentioned above according to a conventional method.
- a sterilized lactic acid bacteria beverage can be produced by adding a sweetener such as sugar to the fermented milk produced by the above-described method and sterilizing it according to a conventional method.
- the fermented milk produced by the above-described method is mixed with a stabilizer and sugar according to a conventional method and homogenized to produce a lactic acid bacteria beverage.
- Example 1 the selection process was performed as follows, and the selection soybean was obtained from the raw material soybean. 100 kg of raw soybeans are prepared and put on a commercially available coarse sorter to remove foreign substances larger than soybeans (corn, mud, etc.) or foreign substances smaller than soybeans (grass seeds, morning glory seeds, etc.), and light weight with a commercially available gravity separator Remove foreign substances (dust, skin, small dust, etc.), remove foreign substances such as stones heavier than soybeans mixed in with a commercially available stone remover, pass through a commercially available roll sorter, and remove irregularities. Soybeans were sorted by particle size using a particle size sorter. Next, the molting process was performed as follows to obtain sterile molting soybeans.
- the hot air temperature is about 100 ° C. and the product temperature is about 60 ° C. for about 5 minutes.
- the rotation of the two rubber rollers was 809 rotations / minute for one, and 1050 rotations / minute for the other, and the difference between the two rotation speeds was about 20%. I let you do it.
- the cracked soybeans were peeled with a commercially available peeling machine (the rotation speed of the plurality of blades was 300 rpm), and about half of the peeled skin was removed by the dust collector. Of the peels peeled off by a commercial wind separator, those that were not removed by the dust collector were removed.
- the remaining soybean mixture from which the skin had been removed was separated into cotyledons and germs through a commercially available multistage sieve device. That is, the soy mixture that has been wind-selected is passed through a first sieve and divided into a whole soybean that has not yet been moulted (unhulled whole soybean), and a mixture of cotyledons that are divided into two cotyledons (half cracked cotyledons) and germ. The mixture of cotyledons and germs was then separated into half cracked cotyledons and germs through a second sieve.
- the separated cotyledons are cooled by room temperature air cooling with a commercially available cooling tank (with a cooling fan, capacity of about 8 m 3 ).
- a commercially available cooling tank with a cooling fan, capacity of about 8 m 3 .
- the obtained germinated soybeans were measured according to the “Food Hygiene Inspection Guidelines” (supervised by the Ministry of Health and Welfare, Health Sanitation Bureau), and the number of bacteria was examined and confirmed to be 300 or less.
- This sterile molting soybean it was cooked for 120 seconds with the steam of the temperature of 90 degreeC using the commercially available continuous cooking pot.
- the aseptic molted soybeans after cooking were dried to a water content of 6% by mass using a commercially available dryer.
- the dried sterile molted soybeans were first coarsely pulverized by setting a particle size of 30 mesh first using a commercially available pulverizer that had been preliminarily heated and sterilized by circulating hot air at 100 ° C. with an Elofin heater, and then adjusted to a particle size of 600 mesh. Set and pulverize.
- the obtained soybean powder was classified only into soybean powder having a particle size of 600 mesh or less using a commercially available classifier. Soybean powder having a particle size of 600 mesh or more was put into the grinder again.
- the aseptic whole fat soy flour produced in this way was used as a raw material.
- Homogenized soymilk homogenized at approximately 600kgf / cm2 containing 16% by weight of this sterile whole fat soy flour at a temperature of approximately 600kgf / cm 2 is heat sterilized at 90 ° C for 15 minutes and then cooled to 37 ° C to 30 ° C did.
- This homogenized powdered soymilk was appropriately diluted to a suitable concentration as a starter concentration (8-14%) and separated from cheese or yogurt, which is a dairy lactic acid bacterium that is compatible with the prepared soy flour. Lactococcus lactis subsp. Cremoris, etc.
- a fermented milk having a lactic acid acidity of 0.5% to 1.0% and smooth curd formation without water separation was obtained.
- the obtained fermented milk was plain yogurt with a smooth touch.
- the obtained plain yogurt was measured for hardness using a creep test apparatus. For the hardness measurement, a creep test apparatus (trade name: Leoner RE33005) manufactured by Yamaden Co., Ltd. was used. The result of the hardness test was 200 gf / cm 2 .
- Example 2 the selection process was performed as follows, and the selection soybean was obtained from the raw material soybean. 100 kg of raw soybeans are prepared and put on a commercially available coarse sorter to remove foreign substances larger than soybeans (corn, mud, etc.) or foreign substances smaller than soybeans (grass seeds, morning glory seeds, etc.), and light weight with a commercially available gravity separator Remove foreign substances (dust, skin, small dust, etc.), remove foreign substances such as stones heavier than soybeans mixed in with a commercially available stone remover, pass through a commercially available roll sorter, and remove irregularities. Soybeans were sorted by particle size using a particle size sorter.
- the molting process was performed as follows to obtain sterile molting soybeans.
- the hot air temperature is about 100 ° C. and the product temperature is about 60 ° C. for about 5 minutes.
- the rotation of the two rubber rollers was 809 rotations / minute for one, and 1050 rotations / minute for the other, and the difference between the two rotation speeds was about 20%. I let you do it.
- the cracked soybeans were peeled with a commercially available peeling machine (the rotation speed of the plurality of blades was 300 rpm), and about half of the peeled skin was removed by the dust collector. Of the peels peeled off by a commercial wind separator, those that were not removed by the dust collector were removed.
- the remaining soybean mixture from which the skin had been removed was separated into cotyledons and germs through a commercially available multistage sieve device. That is, the soy mixture that has been wind-selected is passed through a first sieve and divided into a whole soybean that has not yet been moulted (unhulled whole soybean), and a mixture of cotyledons that are divided into two cotyledons (half cracked cotyledons) and germ. The mixture of cotyledons and germs was then separated into half cracked cotyledons and germs through a second sieve.
- the separated cotyledons are cooled by room temperature air cooling with a commercially available cooling tank (with a cooling fan, capacity of about 8 m 3 ).
- a commercially available cooling tank with a cooling fan, capacity of about 8 m 3 .
- the obtained germinated soybeans were measured according to the “Food Hygiene Inspection Guidelines” (supervised by the Ministry of Health and Welfare, Health Sanitation Bureau), and the number of bacteria was examined and confirmed to be 300 or less.
- This sterile molting soybean it was cooked for 120 seconds with the steam of the temperature of 90 degreeC using the commercially available continuous cooking pot.
- the aseptic molted soybeans after cooking were dried to a water content of 6% by mass using a commercially available dryer.
- the dried sterile molted soybeans were first coarsely pulverized by setting a particle size of 30 mesh first using a commercially available pulverizer that was preliminarily heated and sterilized by circulating hot air at 100 ° C.
- soybean powder having a particle size of 600 mesh or more was put into the grinder again.
- the aseptic whole fat soy flour produced in this way was used as a raw material. What was homogenized at about 600 kgf / cm 2 containing 16% by weight of this solid whole fat soybean powder was heat sterilized at 90 ° C. for 15 minutes and then cooled to 37 ° C. to 30 ° C.
- Difco's MRS Culture Media Broth was prepared in advance as a culture medium.
- the starter was Leuconostoc citreum bacteria isolated from the source of sake, a plant lactic acid bacterium that was compatible with the soybean flour. Inoculated and mixed or in a separate container, left to stand at 28 ° C for 24 hours, and calculated as the amount of lactic acid by titration with 0.1N sodium hydroxide, with a lactic acid content of 0.5% to 1.0% and water separation Fermented milk with no smooth curd formation was obtained.
- the obtained fermented milk was plain yogurt with a smooth touch.
- the obtained plain yogurt was measured for hardness using a creep test apparatus. For the hardness measurement, a creep test apparatus (trade name: Leona-RE33005) manufactured by Yamaden Co., Ltd. was used. The result of the hardness test was 80 gf / cm 2 .
- Example 3 the selection process was performed as follows, and the selection soybean was obtained from the raw material soybean. 100 kg of raw soybeans are prepared and put on a commercially available coarse sorter to remove foreign substances larger than soybeans (corn, mud, etc.) or foreign substances smaller than soybeans (grass seeds, morning glory seeds, etc.), and light weight with a commercially available gravity separator Remove foreign substances (dust, skin, small dust, etc.), remove foreign substances such as stones heavier than soybeans mixed in with a commercially available stone remover, pass through a commercially available roll sorter, and remove irregularities. Soybeans were sorted by particle size using a particle size sorter.
- the molting process was performed as follows to obtain sterile molting soybeans.
- the hot air temperature is about 100 ° C. and the product temperature is about 60 ° C. for about 5 minutes.
- the rotation of the two rubber rollers was 809 rotations / minute for one, and 1050 rotations / minute for the other, and the difference between the two rotation speeds was about 20%. I let you do it.
- the cracked soybeans were peeled with a commercially available peeling machine (the number of rotations of the plurality of blades was 300 rpm), and about half of the peeled skin was removed by the dust collector. Of the peels peeled off by a commercial wind separator, those that were not removed by the dust collector were removed.
- the remaining soybean mixture from which the skin had been removed was separated into cotyledons and germs through a commercially available multistage sieve device. That is, the soy mixture that has been wind-selected is passed through a first sieve and divided into a whole soybean that has not yet been moulted (unhulled whole soybean), and a mixture of cotyledons that are divided into two cotyledons (half cracked cotyledons) and germ. The mixture of cotyledons and germs was then passed through a second sieve and separated into half cracked cotyledons and germs.
- the obtained germinated soybeans were measured according to the “Food Hygiene Inspection Guidelines” (supervised by the Ministry of Health and Welfare, Health Sanitation Bureau), and the number of bacteria was examined and confirmed to be 300 or less.
- This sterile molting soybean it was cooked for 120 seconds with the steam of the temperature of 90 degreeC using the commercially available continuous cooking pot.
- the aseptic molted soybeans after cooking were dried to a water content of 6% by mass using a commercially available dryer.
- the dried sterile molted soybeans were first coarsely pulverized by setting a particle size of 30 mesh first using a commercially available pulverizer that was preliminarily heated and sterilized by circulating hot air at 100 ° C.
- soybean powder having a particle size of 600 mesh or more was put into the grinder again.
- the aseptic whole fat soy flour produced in this way was used as a raw material. What was homogenized at about 600 kgf / cm 2 containing 16% by weight of this solid whole fat soybean powder was heat sterilized at 90 ° C. for 15 minutes and then cooled to 37 ° C. to 30 ° C.
- the mixed or filled containers are allowed to stand at 28 ° C for 24 hours, and the amount of lactic acid is calculated by titration with 0.1N sodium hydroxide.
- the degree of lactic acid is 0.5% to 1.0% and smooth without water separation.
- Fermented milk in which card formation was observed was obtained.
- the obtained fermented milk was plain yogurt with a smooth touch.
- the obtained plain yogurt was measured for hardness using a creep test apparatus.
- a creep test apparatus (trade name: Leona-RE33005) manufactured by Yamaden Co., Ltd. was used.
- the result of the hardness test was 200 gf / cm 2 .
- various dairy products are obtained by processing the fermented milk obtained in this way by a conventional method.
- the types of dairy products obtained vary widely, including dairy lactic acid bacteria beverages, dairy lactic acid bacteria beverages (sterilized), lactic acid bacteria beverages, yogurts, and cheeses.
- soy powder material containing 16 (10-25) wt% solid content concentration and homogenized, sweeteners such as sugar, stabilizers such as agar and gelatin before sterilization It is also possible to add flavors, fragrances and the like.
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Abstract
Description
(a)原料大豆から夾雑物を除いて、選別大豆を得る選別工程と、
(b)該選別大豆から胚芽と皮を分離して、無菌脱皮大豆を得る脱皮工程と、
(c)該無菌脱皮大豆を脱臭し且つ消化阻害酵素を失活せしめるために70~125℃の温度に加熱した熱水又は水蒸気により該無菌脱皮大豆に対して60~300秒間の蒸煮を行う半失活蒸煮工程と、
(d)該蒸煮した無菌脱皮大豆を7%以下の含水量まで乾燥する乾燥工程と、
(e)該乾燥した無菌脱皮大豆を粉砕する粉砕工程と、
(f)該粉砕した無菌脱皮大豆を粒度100から1000メッシュの大豆粉末のみに分級する分級工程と、
からなる無菌全脂大豆粉の製造方法で製造することができる。大豆の皮の部分には雑菌が多く付着しているが、雑菌の多い皮を完全に除去することで、「食品衛生検査指針」(厚生省生活衛生局監修)に準じて細菌数の測定を行った際の結果が、細菌数300個/g以下となる無菌脱皮大豆を得られる。この無菌脱皮大豆を用いて大豆粉末を作製するため、出来上がる大豆粉末も無菌全脂大豆粉となる。
まず、選別工程を以下のように実施し、原料大豆から選別大豆を得た。
原料大豆を100kg用意し、市販の粗選別機にかけて大豆より大きい異物(コーン、泥塊など)又は大豆より小さい異物(草の実、朝顔の種など)を除き、市販のグラビティ・セパレータにより、軽量異物(埃、皮、小ゴミなど)を除去し、市販の石抜機によって混入している大豆よりも重い石等の夾雑物を除き、市販のロール選別機に通して異形物を除去し、市販の粒径選別機により大豆を粒径別に選別した。
次に、脱皮工程を以下のように実施し、無菌脱皮大豆を得た。
市販の加熱機で、熱風空気温度約100℃、品温約60℃で5分程度加熱し、この加熱した大豆を、市販の補助脱皮機(二本のゴムローラーの隙間は、1~5mm、二本のゴムローラーの回転は、1本が809回転/分、他の1本が1050回転/分で、両者の回転数の差は約20%の条件で使用した。)にかけて大豆に亀裂をおこさせた。
この亀裂のおきた大豆を、市販の剥皮機(複数の羽根の回転数は、300回転/分とした。)で剥皮し、集塵装置によって剥皮された皮の半分程度を除去した。市販の風選機によって剥離された皮のうち上記集塵装置によって除去されなかったものを除去した。
皮を除去した残りの大豆混合物を市販の多段式篩装置にかけて子葉と胚芽とに分離した。すなわち、風選処理された大豆混合物を第1の篩にかけて未だ脱皮されていない丸大豆(未脱皮丸大豆)と、二つの子葉に分かれた子葉(半割れ子葉)と胚芽との混合物とに分け、次いで、子葉と胚芽との混合物を、第2の篩にかけて半割れ子葉と胚芽とに分離した。
この分離された子葉には多少の皮が残存しているが、この分離された子葉を市販の冷却タンク(冷却ファン付、容量約8m3)によって、常温風冷で冷却し、この冷却した子葉を市販の剥皮機で再度剥皮処理して子葉に残った皮を分離した。
得られた無菌脱皮大豆について、「食品衛生検査指針」(厚生省生活衛生局監修)に準じて、細菌数の測定を行い、細菌数が300個/g以下であることを検査して確認した。
この無菌脱皮大豆について、市販の連続蒸煮釜を用い、90℃の温度の水蒸気により120秒間の蒸煮を行った。
蒸煮後の無菌脱皮大豆について、市販の乾燥機を用いて、含水量6質量%まで乾燥した。
乾燥した無菌脱皮大豆について、予めエロフィンヒータにより100℃の熱風を内部に流通せしめて加熱殺菌した市販の粉砕機を用い、最初に粒度30メッシュに設定して粗粉砕した後、粒度600メッシュに設定して微粉砕した。
得られた大豆粉末を市販の分級機を用いて、粒度600メッシュ以下の大豆粉末のみに分級した。粒度600メッシュ以上の大豆粉末については、粉砕機に再度投入した。
このようにして製造された無菌全脂大豆粉を原料とした。この無菌全脂大豆粉を固形分濃度で16重量%含有したものを約600kgf/cm2で均質化処理したホモゲナイズド粉豆乳を90℃で15分で加熱殺菌処理後37℃~30℃まで冷却した。
このホモゲナイズド粉豆乳をスターター濃度として適当な濃度まで適宜希釈し(8~14%)たものを培地として、調製しておいた該大豆粉と相性の良い酪農乳酸菌であるチーズあるいはヨーグルトより分離したLactococcus lactis subsp.cremoris等を乳酸菌スターターとして、醗酵タンクに無菌的に接種混合し、あるいは個別容器に充填したものを36℃で12~20時間醗酵させ、0.1N水酸化ナトリウムによる滴定法で乳酸量として算出し、乳酸酸度が0.5%~1.0%で離水のない滑らかなカード形成が認められる醗酵乳を得た。
得られた醗酵乳は、舌触りが滑らかなプレーンヨーグルトであった。また、前記得られたプレーンヨーグルトをクリープ試験装置を用いて硬度測定した。硬度測定は、株式会社山電のクリープ試験装置(商品名:レオナーRE33005)を使用した。硬度試験の結果は200gf/cm2であった。
まず、選別工程を以下のように実施し、原料大豆から選別大豆を得た。
原料大豆を100kg用意し、市販の粗選別機にかけて大豆より大きい異物(コーン、泥塊など)又は大豆より小さい異物(草の実、朝顔の種など)を除き、市販のグラビティ・セパレータにより、軽量異物(埃、皮、小ゴミなど)を除去し、市販の石抜機によって混入している大豆よりも重い石等の夾雑物を除き、市販のロール選別機に通して異形物を除去し、市販の粒径選別機により大豆を粒径別に選別した。
市販の加熱機で、熱風空気温度約100℃、品温約60℃で5分程度加熱し、この加熱した大豆を、市販の補助脱皮機(二本のゴムローラーの隙間は、1~5mm、二本のゴムローラーの回転は、1本が809回転/分、他の1本が1050回転/分で、両者の回転数の差は約20%の条件で使用した。)にかけて大豆に亀裂をおこさせた。
この亀裂のおきた大豆を、市販の剥皮機(複数の羽根の回転数は、300回転/分とした。)で剥皮し、集塵装置によって剥皮された皮の半分程度を除去した。市販の風選機によって剥離された皮のうち上記集塵装置によって除去されなかったものを除去した。
皮を除去した残りの大豆混合物を市販の多段式篩装置にかけて子葉と胚芽とに分離した。すなわち、風選処理された大豆混合物を第1の篩にかけて未だ脱皮されていない丸大豆(未脱皮丸大豆)と、二つの子葉に分かれた子葉(半割れ子葉)と胚芽との混合物とに分け、次いで、子葉と胚芽との混合物を、第2の篩にかけて半割れ子葉と胚芽とに分離した。
この分離された子葉には多少の皮が残存しているが、この分離された子葉を市販の冷却タンク(冷却ファン付、容量約8m3)によって、常温風冷で冷却し、この冷却した子葉を市販の剥皮機で再度剥皮処理して子葉に残った皮を分離した。
この無菌脱皮大豆について、市販の連続蒸煮釜を用い、90℃の温度の水蒸気により120秒間の蒸煮を行った。
蒸煮後の無菌脱皮大豆について、市販の乾燥機を用いて、含水量6質量%まで乾燥した。
乾燥した無菌脱皮大豆について、予めエロフィンヒータにより100℃の熱風を内部に流通せしめて加熱殺菌した市販の粉砕機を用い、最初に粒度30メッシュに設定して粗粉砕した後、粒度600メッシュに設定して微粉砕した。
得られた大豆粉末を市販の分級機を用いて、粒度600メッシュ以下の大豆粉末のみに分級した。粒度600メッシュ以上の大豆粉末については、粉砕機に再度投入した。
得られた醗酵乳は、舌触りが滑らかなプレーンヨーグルトであった。また、前記得られたプレーンヨーグルトをクリープ試験装置を用いて硬度測定した。硬度測定は、株式会社山電のクリープ試験装置(商品名:レオナ-RE33005)を使用した。硬度試験の結果は80gf/cm2であった。
まず、選別工程を以下のように実施し、原料大豆から選別大豆を得た。
原料大豆を100kg用意し、市販の粗選別機にかけて大豆より大きい異物(コーン、泥塊など)又は大豆より小さい異物(草の実、朝顔の種など)を除き、市販のグラビティ・セパレータにより、軽量異物(埃、皮、小ゴミなど)を除去し、市販の石抜機によって混入している大豆よりも重い石等の夾雑物を除き、市販のロール選別機に通して異形物を除去し、市販の粒径選別機により大豆を粒径別に選別した。
市販の加熱機で、熱風空気温度約100℃、品温約60℃で5分程度加熱し、この加熱した大豆を、市販の補助脱皮機(二本のゴムローラーの隙間は、1~5mm、二本のゴムローラーの回転は、1本が809回転/分、他の1本が1050回転/分で、両者の回転数の差は約20%の条件で使用した。)にかけて大豆に亀裂をおこさせた。
この亀裂のおきた大豆を、市販の剥皮機(複数の羽根の回転数は、300回転/分とした。)で剥皮し、集塵装置によって剥皮された皮の半分程度を除去した。市販の風選機によって剥離された皮のうち上記集塵装置によって除去されなかったものを除去した。
皮を除去した残りの大豆混合物を市販の多段式篩装置にかけて子葉と胚芽とに分離した。すなわち、風選処理された大豆混合物を第1の篩にかけて未だ脱皮されていない丸大豆(未脱皮丸大豆)と、二つの子葉に分かれた子葉(半割れ子葉)と胚芽との混合物とに分け、次いで、子葉と胚芽との混合物を、第2の篩にかけて半割れ子葉と胚芽とに分離した。
この分離された子葉には多少の皮が残存しているが、この分離された子葉を市販の冷却タンク(冷却ファン付、容量約8m3)によって、常温風冷で冷却し、この冷却した子葉を市販の剥皮機で再度剥皮処理して子葉に残った皮を分離した。
この無菌脱皮大豆について、市販の連続蒸煮釜を用い、90℃の温度の水蒸気により120秒間の蒸煮を行った。
蒸煮後の無菌脱皮大豆について、市販の乾燥機を用いて、含水量6質量%まで乾燥した。
乾燥した無菌脱皮大豆について、予めエロフィンヒータにより100℃の熱風を内部に流通せしめて加熱殺菌した市販の粉砕機を用い、最初に粒度30メッシュに設定して粗粉砕した後、粒度600メッシュに設定して微粉砕した。
得られた大豆粉末を市販の分級機を用いて、粒度600メッシュ以下の大豆粉末のみに分級した。粒度600メッシュ以上の大豆粉末については、粉砕機に再度投入した。
得られた醗酵乳は、舌触りが滑らかなプレーンヨーグルトであった。また、前記得られたプレーンヨーグルトをクリープ試験装置を用いて硬度測定した。硬度測定は、株式会社山電のクリープ試験装置(商品名:レオナ-RE33005)を使用した。硬度試験の結果は200gf/cm2であった。
Claims (16)
- 丸大豆を子葉と胚芽と皮とに分離する方法を用いて細菌数が300個/g以下とした無菌脱皮大豆を粉砕して粒度100~1000メッシュの無菌全脂大豆粉を製造する工程と、
前記無菌全脂大豆粉に水を加えて粉豆汁とし、前記粉豆汁を加熱殺菌する工程と、
前記粉豆汁を均質化し、ホモゲナイズド粉豆汁を得る工程と、
乳酸菌を前記ホモゲナイズド粉豆汁に加えて醗酵させて醗酵乳とする工程と、
を含むことを特徴とする無菌全脂大豆粉を原料とする醗酵乳製品の製造方法。 - 前記粉豆汁を均質化する工程が、前記粉豆汁を加熱殺菌する工程の後に行われるか、又は前記粉豆汁を加熱殺菌する工程の間に行われることを特徴とする請求項1記載の醗酵乳製品の製造方法。
- 前記乳酸菌が大豆蒸煮液や豆乳中での生育が活発な乳酸菌であることを特徴とする請求項1又は2記載の醗酵乳製品の製造方法。
- 前記乳酸菌が、植物乳酸菌又は酪農乳酸菌であることを特徴とする請求項3記載の醗酵乳製品の製造方法。
- 前記乳酸菌のスターターの培地が、前記ホモゲナイズド粉豆汁であることを特徴とする請求項1~4いずれか1項記載の醗酵乳製品の製造方法。
- 前記植物乳酸菌が、清酒生もとから分離した乳酸菌であることを特徴とする請求項4記載の醗酵乳製品の製造方法。
- 前記醗酵乳がヨーグルトであることを特徴とする請求項1~6いずれか1項記載の醗酵乳製品の製造方法。
- 前記醗酵乳からホエイを除去する工程をさらに含み、チーズを製造することを特徴とする請求項1~6いずれか1項記載の醗酵乳製品の製造方法。
- 前記醗酵乳に、甘味料を加えて殺菌する工程をさらに含み、乳製品乳酸菌飲料(殺菌)を製造することを特徴とする請求項1~6いずれか1項記載の醗酵乳製品の製造方法。
- 前記醗酵乳に、安定剤、砂糖を混ぜて均質化する工程をさらに含み、乳酸菌飲料を製造することを特徴とする請求項1~6いずれか1項記載の醗酵乳製品の製造方法。
- 請求項1~6いずれか1項記載の方法により製造されたことを特徴とする醗酵乳製品。
- 請求項7記載の方法により製造されたことを特徴とするヨーグルト。
- 前記ヨーグルトの硬度が、クリープ試験装置を用いた硬度測定において、30gf/cm2~200gf/cm2であることを特徴とする請求項12記載のヨーグルト。
- 請求項8記載の方法により製造されたことを特徴とするチーズ。
- 請求項9記載の方法により製造されたことを特徴とする乳製品乳酸菌飲料(殺菌)。
- 請求項10記載の方法により製造されたことを特徴とする乳酸菌飲料。
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CN107960475A (zh) * | 2016-10-19 | 2018-04-27 | 佛山市顺德区美的电热电器制造有限公司 | 豆浆机及其控制方法和控制装置 |
US10631552B2 (en) | 2016-03-24 | 2020-04-28 | Pelican Corporation | Lactic acid bacteria-fermented soybean foodstuff, and lactic acid bacteria for lactic acid bacteria-fermented soybean foodstuff |
WO2023191760A1 (ru) * | 2022-03-30 | 2023-10-05 | Юрий Михайлович РАКОЦИ | Способ получения молочного продукта |
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IT201700008562A1 (it) * | 2017-01-26 | 2018-07-26 | Giuseppe Romano | Procedimento per l’ottenimento di prodotti simil lattiero-caseari da matrici vegetali. |
JP6777606B2 (ja) * | 2017-08-31 | 2020-10-28 | フジッコ株式会社 | 大豆粉を使用した乳酸菌発酵物の製造方法 |
CN111184067A (zh) * | 2018-11-15 | 2020-05-22 | 内蒙古伊利实业集团股份有限公司 | 一种产芳香气体的酸奶及其制备方法 |
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CN110122581B (zh) * | 2019-05-23 | 2022-08-12 | 光明乳业股份有限公司 | 一种由肠膜明串珠菌制备发酵豆浆的方法及制备出的发酵豆浆与应用 |
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