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; PREPARATION 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
• • 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; PREPARATION 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
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C20/00—Cheese substitutes
  • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C2220/00—Biochemical treatment
  • A23C2220/20—Treatment with microorganisms

Definitions

• the present invention relates to a method for producing plant-based fermented milk.
• Milk ingredients such as milk, cream, and skim milk powder have a unique milk flavor and are preferred.
• lifestyle diseases due to excessive intake of animal fat
• the increase in milk allergic patients due to excessive intake of dairy products due to excessive intake of dairy products
• the increase in health consciousness due to excessive intake of dairy products
• the rise in prices of dairy ingredients due to concerns about supply shortages due to population growth.
• plant-based ingredients that can replace dairy ingredients.
• fermented foods based on soymilk have been researched and developed as alternatives to fermented milk foods such as yogurt and cheese, and a relatively large number of products are sold in the market. More recently, in addition to soymilk, other plant-based milk-based products such as coconut milk and almond milk have begun to be sold around the world, and the global plant-based fermented milk market is expanding.
• Patent Documents 1 to 4 In order to deal with such a problem, conventionally, as described in Patent Documents 1 to 4, for example, specific lactic acid bacteria are combined and fermented, fermented under anoxic conditions, and oxygen permeability after fermentation. Advanced manufacturing techniques are required, such as filling in extremely low oxygen containers.
• Patent Documents 1 to 4 Although the generation of unpleasant deteriorated odor can be suppressed to some extent by the techniques of Patent Documents 1 to 4, it cannot be applied to a specific strain of lactic acid bacteria having a preferable physiological function, or a large amount of investment in new fermentation equipment is required. There was a problem that there were many restrictions and lacked versatility.
• the present inventors produce plant-based fermented milk by inoculating fermentation raw materials containing lipids and containing plant-based milk with microorganisms such as lactic acid bacteria and yeast and fermenting such as lactic acid fermentation.
• microorganisms such as lactic acid bacteria and yeast
• fermenting such as lactic acid fermentation.
• the present invention relates to the following.
• Fermentation by adding 0.1 to 2% by weight of a protein hydrolyzate containing 3% by weight or more of free amino acids to a fermentation material containing lipid and plant-based milk with respect to the solid content of the fermentation material.
• a method for producing plant-based fermented milk which is characterized by letting the milk grow.
• the production method according to (1) or (2) above, wherein the fermentation is lactic acid fermentation.
• the production method according to (1) or (2) above, wherein the fermentation is yeast fermentation.
• the plant-based fermented milk used in the present invention has an excellent flavor without using a special technique as described in the above-mentioned known technique, and is used for general yogurt, lactic acid bacteria beverages, fermented butter, cheese, etc. , A plant-based fermented milk with excellent flavor immediately after fermentation and its stability over time, even with the types of lactic acid bacteria and yeast used in the production of fermented dairy products and fermented beverages, or with manufacturing equipment. Can be manufactured.
• the plant-based fermented milk in the present invention refers to a milk obtained by fermenting a plant-based milk (milky liquid) obtained by using a plant-based raw material as a basic raw material with a microorganism such as lactic acid fermentation.
• the product form may be a solid, paste or liquid yogurt-like or cheese-like product.
• the meaning of "plant-based” in the present specification does not mean that animal raw materials are not contained at all, and specifically, that animal-derived raw materials are less than 50% by weight in all raw materials. ..
• the animal-derived raw material may be 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 0% by weight based on the total raw material.
• Plant-based milk One of the fermentation raw materials of the present invention is plant-besed milk.
• the plant-based milk is not limited as long as it is a plant-based milk prepared from a plant as a basic raw material. Specifically, soy milk, coconut milk, almond milk, hemp milk, oats milk, rice milk, hazelnut milk and the like are included.
• the lipid content in the plant-based milk is not limited, but the higher the lipid content, the easier the effect of the present invention can be exerted, and the solid content of the plant-based milk is preferably 5% by weight or more, more preferably 10% by weight or more.
• the plant-based milk can contain fiber in the plant.
• the fermentation raw material of the present invention contains lipid.
• the lipid may be a lipid derived from plant-based milk, or may be a fat or oil added separately from the plant-based milk. When fats and oils are added separately, vegetable fats and oils are preferable.
• the higher the lipid content in the fermentation raw material the easier it is for the effect of the present invention to be exhibited.
• the content can be 5% by weight or more, 10% by weight or more, or 15% by weight or more in the solid content of the fermentation raw material, and 80% by weight or less, 75% by weight or less, or 70% by weight. It can be:
• the protein hydrolyzate refers to a composition obtained by hydrolyzing a protein raw material with an enzyme or an acid.
• a protein raw material is a raw material containing at least protein regardless of its origin. Although either vegetable or animal origin can be selected, it is preferable to select vegetable protein from the viewpoint of producing plant-based fermented milk.
• Vegetable protein raw materials include natural raw materials such as wheat, beans, grains, and malt, soybean protein, pea protein, green bean protein, wheat protein, rice protein, hemp protein, and nuts, which are obtained by concentrating protein from natural raw materials. Examples include proteins and malt extracts.
• the animal protein a protein derived from casein, whey, collagen, yeast extract and the like can be used.
• the protein hydrolyzate in the present invention contains 3% by weight or more of free amino acids. Further, the hydrolyzate may contain 5% by weight or more, 7% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, or 25% by weight or more of free amino acids. On the other hand, the hydrolyzate may contain 35% by weight or less, 30% by weight or less, or 25% by weight or less of free amino acids.
• the free amino acid is contained in the protein hydrolyzate in the above-mentioned appropriate range, it is possible to effectively suppress the generation of deteriorated odor over time after fermentation in combination with the peptide fraction. If the content of free amino acids in the protein hydrolyzate is too high, the flavor of the amino acids themselves will be strong, which is not preferable.
• the free amino acid content can be calculated by liquid chromatography-mass spectrometry (LC / MS).
• the protein hydrolyzate in the present invention preferably has a degree of hydrolysis of 90% or more. Furthermore, the degree of hydrolysis can be 95% or higher, 98% or higher, or 100%. Here, the degree of hydrolysis is expressed as a 15% trichloroacetic acid solubility (TCA solubility), and the higher the value, the lower the molecular weight of the protein hydrolyzate.
• TCA solubility trichloroacetic acid solubility
• TCA solubility was obtained after adding an equal amount of 30% by weight of trichloroacetic acid (TCA) to a 1% by weight aqueous solution of the protein hydrolyzate sample and centrifuging at 3,000 rpm for 10 minutes.
• TCA trichloroacetic acid
• the amount of crude protein in the supernatant is calculated as a ratio to the total amount of crude protein measured separately.
• the amount of crude protein is measured by the Kjeldahl method.
• the protein hydrolyzate is added in an amount of 0.1 to 2% by weight based on the solid content of the fermentation raw material.
• the lower limit of the addition amount can be 0.11% by weight or more, 0.12% by weight or more, 0.13% by weight or more, 0.14% by weight or more, or 0.145% by weight or more.
• the lower limit of the addition amount may be 0.2% by weight or more, 0.25% by weight or more, 0.28% by weight or more, or 0.3% by weight or more.
• the upper limit of the amount added is 1.8% by weight or less, 1.6% by weight or less, 1.4% by weight or less, 1.3% by weight or less, 1.2% by weight or less, 1.1% by weight or less, 1 It can be 0% by weight or less, 0.98% by weight or less, or 0.96% by weight or less.
• assimilating sugars As a nutrient source for lactic acid bacteria as the fermentation raw material of the present invention, but it is preferable to add them when fermentation is difficult to proceed.
• glucose, fructose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharide, fructooligosaccharide, xylooligosaccharide and the like can be used.
• sugar raw materials may be used alone or in combination of two or more.
• the blending amount when the assimilating saccharide is added is preferably 1 to 50% by weight, preferably 5 to 40% by weight, based on the solid content of the fermentation raw material.
• the microorganism used for fermentation of the present invention is not particularly limited as long as it is a microorganism generally used for producing fermented foods.
• lactic acid bacteria, bifidus bacteria, yeast, aspergillus, natto bacteria, and tempe bacteria. Etc. can be used alone or in combination as appropriate.
• diacetyl-producing bacteria as the microorganism in order to increase the diacetyl content of the plant-based fermented milk.
• a diacetyl-producing lactic acid bacterium or yeast can be used as the diacetyl-producing bacterium.
• the lactic acid bacteria used for lactic acid fermentation are not particularly limited, and are not particularly limited as long as they are used in fermented dairy products such as ordinary yogurt, lactic acid bacteria beverages and cheese.
• lactic acid bacteria include Lactobacillus casei, Lactobacillus plantarum, Lactobacillus herbeticus, Lactobacillus bulgaricus and other genus Lactobacillus, Streptococcus thermophilus, Streptococcus lactis, Streptococcus diacetilactis and the like.
• strains used or known in commercially available yogurt and lactic acid bacteria beverages such as Lactobacillus casei (YIT9029 strain (Shirota strain), YIT10003 strain, NY1301 strain, SBR1202 strain), Lactobacillus mari YIT0243 strain, Lactobacillus acidophilus (SBT-2062 strain, CK92 strain), Lactobacillus herveticas CK60 strain, Lactobacillus gasseri (SP strain (SBT2055SR), LG21 strain, LC1 strain, OLL2716 strain, FERMP-17399, etc.) , Lactobacillus del Brooky Subspecies Bulgaricus (OLL 1023 shares, OLL 1029 shares, OLL 1030 shares, OLL 1043 shares, OLL 1057 shares, OLL 1073R-1 shares, OLL 1075 shares, OLL 1083 shares, OLL 1097 shares , OLL1104 strain, OLL1162 strain, 2038 strain), Lactobacillus Johnson La1 strain (LC1
• yeasts include yeast used for fermentation of bread (Saccharomyces cerevisiae), sourdough used as leaven (San Francisco sourdough, rice sourdough, panelone, etc.), hops, beer, and liquor.
• yeast derived from fruit species can be used.
• Kluyveromyces marxianus can be used.
• Tempoh fungus As the tempeh bacterium, the genus Rhizopus such as Rhizopus oligosporus and Rhizopus oryzae can be used.
• Fermentation conditions are not particularly limited as long as the microorganisms used can grow.
• the conditions for lactic acid fermentation can be appropriately changed depending on the type of lactic acid bacteria used.
• diacetyl-producing bacteria are used to increase the diacetyl content of plant-based fermented milk
• aeration and / or agitation can be performed as needed.
• the fermentation temperature of lactic acid bacteria can be, for example, 20 to 50 ° C, preferably 25 to 45 ° C.
• the fermentation apparatus can be carried out in the same apparatus as that used when producing milk yogurt or cheese.
• the fermentation temperature can be, for example, 8 to 40 ° C, preferably 15 to 35 ° C, and more preferably 20 to 28 ° C.
• the fermentation time can be, for example, 12 hours to 10 days, preferably 16 hours to 5 days, and more preferably 3 days (about 72 hours) to 5 days.
• fermentation can be carried out under aerobic conditions in order to keep the ethanol concentration low, and if necessary, sufficient aeration and / or stirring can be carried out for yeast fermentation.
• the fermentation step such as lactic acid fermentation
• it can be prepared into a solid, pasty or liquid yogurt-like product by a conventional method through a filtration step, a homogenization step and a heat sterilization step if necessary. It can also be prepared into a solid or paste-like cheese-like product by a conventional method.
• the method for producing a food or drink of the present invention is characterized by using the plant-based fermented milk of the present invention as a raw material. Since the plant-based fermented milk suppresses the generation of an unpleasant deteriorated odor and has a good flavor, it can be used as a raw material for producing various foods and drinks.
• the form of the above foods and drinks is not particularly limited, and for example, beverages such as vegetable milk such as soy milk and soft drinks, fresh confectionery such as pudding, bavarois, jelly, whipped cream and filling, and fermentation of yogurt, cheese and fermented beverages.
• Foods Japanese sweets such as dumplings and buns, swollen sweets such as snacks, bakery products such as biscuits, cookies, breads and cakes, seasonings such as chocolate, margarine, butter, spreads and mayonnaise, sauces, soups, fried foods, fisheries It can be used in product forms such as paste products and bird, beast and fish meat products.
• the food and drink is preferably composed of plant-based ingredients.
• the plant-based fermented milk of the present invention can be used as a raw material for non-food products such as chemical products such as soap and shampoo, and cosmetics such as lotions, in addition to the above foods and drinks.
• Examples 1 to 5, Comparative Examples 2 to 5 Addition and amount of protein hydrolyzate Based on the formulation of Comparative Example 1, the protein hydrolysate selected in Table 1 was added as a fermentation raw material to be compared with Comparative Example. Fermented soymilk was prepared in the same manner as in No. 1, and the effect of adding each hydrolyzate was confirmed. The blending amount of each hydrolyzate is as shown in Tables 2 and 3, and the blending amount of soymilk cream and other plant-based milk was reduced by the same weight as the blending amount of each hydrolyzate.
• the effect of addition was confirmed by requesting five taste panelists who are skilled in the field of fermented milk to perform sensory evaluation at the timing when the obtained fermented soymilk was refrigerated at 5 ° C. for 1 day and 7 days.
• the sensory evaluation scores were given from 1 to 5 by the panelists' consensus according to the following evaluation criteria.
• Example 6 Use of other plant-based milk and addition of fats and oils Based on the formulation of Comparative Example 1, other plant-based milks are used as fermentation raw materials, or vegetable fats and oils are added to compare with Comparative Example 1. Fermented soymilk was prepared by the same method, and the effect of adding each hydrolyzate was confirmed. Each compounding amount is as shown in Table 4. The addition effect was also evaluated in the same manner as in Tables 2 and 3.
• Example 12 Fermentation with yeast Based on the combination of Example 1 and Comparative Example 1, Saccharomyces cerevisiae and Kluyveromyces marxianus were added as yeast instead of lactic acid bacteria. , 25 ° C, 72 hours, aerobic fermentation (shaking culture) was carried out. After the fermentation was completed, the mixture was sterilized at 80 ° C. for 2 minutes to obtain yeast-fermented soymilk. The addition effect was also evaluated in the same manner as in Tables 2 and 3.
• Example 13 Fermentation with diacetyl-producing lactic acid bacteria Based on the formulation of Example 1, diacetyl-producing lactic acid bacteria (Lactococcus, lactis, subspecies, lactis, biobar, diacetylactis) 0.01 instead of the lactic acid bacteria used in Example 1. Part was added and lactic acid fermentation was carried out at 24 ° C. until the pH decreased to 4.8. After completion of fermentation, the mixture was stirred and sterilized at 80 ° C. for 2 minutes to obtain a paste-like fermented soymilk. The addition effect was also evaluated in the same manner as in Tables 2 and 3.
• diacetyl-producing lactic acid bacteria Lactyl-producing lactic acid bacteria 0.01 instead of the lactic acid bacteria used in Example 1. Part was added and lactic acid fermentation was carried out at 24 ° C. until the pH decreased to 4.8. After completion of fermentation, the mixture was stirred and sterilized at 80 ° C. for 2 minutes to obtain a paste-like fermented soy
• Example 14 Application to plant-based butter 2.4 parts of rock salt was added to 300 parts of fermented soymilk (liquid temperature 40 ° C.) obtained in Example 1 to prepare an aqueous phase. While stirring the aqueous phase with a hand mixer, 450 parts of coconut oil having a rising melting point of about 25 ° C. was heated to 40 ° C. to melt it, and this was gradually added to prepare an emulsion. The resulting emulsion was cooled overnight in a refrigerator at 4 ° C. to give plant-based butter. The obtained plant-based butter did not feel a deteriorated odor and had a very good flavor.
• Example 15 Application to plant-based creams 0.4 part of emulsifier is added and dissolved in 20 parts of palm fractionated fat (26 ° C rising melting point) and 9 parts of lauric oil (palm kernel oil / rising melting point 28 ° C). A palm kernel oil phase was prepared. An aqueous phase was prepared by adding, mixing and dissolving 5 parts of the fermented soymilk (liquid temperature 40 ° C.) obtained in Example 1 to 25.7 parts of water and 40 parts of unadjusted soymilk while stirring with a homomixer. The prepared oil phase and aqueous phase are stirred at 65 ° C.

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• 2021
  • 2021-03-26 JP JP2022510714A patent/JP7268797B2/ja active Active
  • 2021-03-26 WO PCT/JP2021/012765 patent/WO2021193890A1/ja not_active Ceased
  • 2021-03-26 CN CN202180022689.6A patent/CN115315188A/zh active Pending
  • 2021-03-26 AU AU2021242862A patent/AU2021242862A1/en not_active Abandoned
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