WO2021193890A1 - 植物ベース発酵乳の製造法 - Google Patents
植物ベース発酵乳の製造法 Download PDFInfo
- Publication number
- WO2021193890A1 WO2021193890A1 PCT/JP2021/012765 JP2021012765W WO2021193890A1 WO 2021193890 A1 WO2021193890 A1 WO 2021193890A1 JP 2021012765 W JP2021012765 W JP 2021012765W WO 2021193890 A1 WO2021193890 A1 WO 2021193890A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fermentation
- plant
- weight
- milk
- producing
- Prior art date
Links
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 92
- 230000004151 fermentation Effects 0.000 claims abstract description 92
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 88
- 239000002994 raw material Substances 0.000 claims abstract description 52
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 44
- 239000004310 lactic acid Substances 0.000 claims abstract description 44
- 241000894006 Bacteria Species 0.000 claims abstract description 40
- 235000020245 plant milk Nutrition 0.000 claims abstract description 21
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 21
- 150000001413 amino acids Chemical class 0.000 claims abstract description 16
- 150000002632 lipids Chemical class 0.000 claims abstract description 14
- 239000007787 solid Substances 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 20
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 14
- 235000013351 cheese Nutrition 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 9
- 235000013618 yogurt Nutrition 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 235000013310 margarine Nutrition 0.000 claims description 3
- 239000003264 margarine Substances 0.000 claims description 3
- 235000015243 ice cream Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 239000000203 mixture Substances 0.000 abstract description 11
- 230000006866 deterioration Effects 0.000 abstract description 6
- 241000196324 Embryophyta Species 0.000 description 40
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 18
- 235000013322 soy milk Nutrition 0.000 description 17
- 239000000047 product Substances 0.000 description 12
- 235000013336 milk Nutrition 0.000 description 11
- 239000008267 milk Substances 0.000 description 11
- 210000004080 milk Anatomy 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 244000005700 microbiome Species 0.000 description 10
- 239000003921 oil Substances 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 241000186660 Lactobacillus Species 0.000 description 7
- 229940039696 lactobacillus Drugs 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 5
- 241000228212 Aspergillus Species 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 244000057717 Streptococcus lactis Species 0.000 description 4
- 235000014897 Streptococcus lactis Nutrition 0.000 description 4
- 239000008346 aqueous phase Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 241000451942 Abutilon sonneratianum Species 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 241000194036 Lactococcus Species 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 235000020197 coconut milk Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000186012 Bifidobacterium breve Species 0.000 description 2
- 241001608472 Bifidobacterium longum Species 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 2
- 241000235395 Mucor Species 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 244000253911 Saccharomyces fragilis Species 0.000 description 2
- 235000018368 Saccharomyces fragilis Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- -1 acidulants Substances 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 238000010564 aerobic fermentation Methods 0.000 description 2
- 235000020194 almond milk Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 229940009291 bifidobacterium longum Drugs 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 235000021001 fermented dairy product Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229940031154 kluyveromyces marxianus Drugs 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000006072 paste Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000013548 tempeh Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000020138 yakult Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241001513093 Aspergillus awamori Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186606 Lactobacillus gasseri Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 244000205939 Rhizopus oligosporus Species 0.000 description 1
- 235000000471 Rhizopus oligosporus Nutrition 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229940004120 bifidobacterium infantis Drugs 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000020259 hazelnut milk Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 235000020196 hemp milk Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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
-
- 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
- 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
-
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING 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.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
(1)脂質を含有し、植物ベース乳を含む発酵原料に、遊離アミノ酸を3重量%以上含むタンパク質加水分解物を該発酵原料の固形分に対して0.1~2重量%添加し、発酵させることを特徴とする、植物ベース発酵乳の製造法、
(2)該発酵原料中の脂質含量が、固形分中5~80重量%である、前記(1)記載の製造法、
(3)発酵が乳酸発酵である、前記(1)又は(2)記載の製造法、
(4)発酵が酵母発酵である、前記(1)又は(2)記載の製造法、
(5)発酵がジアセチル産生菌である、前記(1)~(4)の何れか1項記載の製造法、
(6)前記(1)~(4)の何れか1項記載の植物ベース発酵乳を原料とする、飲食品の製造法、
(7)前記(5)記載の植物ベース発酵乳を原料とする、飲食品の製造法、
(8)飲食品が植物ベースのヨーグルト、乳酸菌飲料、クリーム類、アイスクリーム類、チーズ、バター又はマーガリンである、前記(6)記載の飲食品の製造法、
(9)飲食品が植物ベースのチーズ又はバターである、前記(7)記載の飲食品の製造法。
本発明における植物ベース発酵乳とは植物性原料を基本原料として得られた植物ベース乳(乳濁状の液体)を乳酸発酵等の微生物による発酵を行って得られるものをいう。製品形態としては、固形状、ペースト状もしくは液状のヨーグルト様又はチーズ様の製品であり得る。ここで、本明細書における「植物ベース」の意味は、動物性原料が全く含まれないことを意味せず、具体的には動物由来原料が全原料中50重量%未満であることを意味する。より好ましい態様としては動物由来原料が全原料中40重量%以下、30重量%以下、20重量%以下、10重量%以下又は0重量%であり得る。
■植物ベース乳
本発明の発酵原料の一つは、植物ベース乳(plant-besed milk)である。植物ベース乳は、植物を基本原料として調製された植物ベース乳であれば限定されない。具体的には豆乳、ココナッツミルク、アーモンドミルク、ヘンプミルク、オーツミルク、ライスミルク、ヘーゼルナッツミルク等が含まれる。植物ベース乳中の脂質含量は限定はされないが、脂質含量がより高い方が本発明の効果が奏しやすく、植物ベース乳の固形分中5重量%以上が好ましく、10重量%以上がより好ましい。該植物ベース乳は植物中の繊維分を含むことができる。
本発明の発酵原料は、脂質を含む。脂質は植物ベース乳由来の脂質でも良いし、植物ベース乳とは別に添加する油脂でも良い。油脂を別に添加する場合は、植物性油脂が好ましい。発酵原料中の脂質含量は、より高い方が本発明の効果が奏しやすい。具体的には、当該含量は発酵原料の固形分中5重量%以上、10重量%以上、又は15重量%以上であることができ、また80重量%以下、75重量%以下、又は70重量%以下であることができる。
本発明の発酵原料の一つは、タンパク質加水分解物である。タンパク質加水分解物は、タンパク質原料を酵素又は酸により加水分解した組成物をいう。
タンパク質原料は、その起源を問わずタンパク質を少なくとも含む原料である。植物性と動物性のどちらを選択することもできるが、植物ベースの発酵乳を製造する観点から、植物性タンパク質を選択する方が好ましい。植物性のタンパク質原料としては、麦類、豆類、穀類、麦芽等の天然原料や、天然原料からタンパク質を濃縮加工した大豆タンパク質、エンドウタンパク質、緑豆タンパク質、小麦タンパク質、米タンパク質、麻タンパク質、ナッツ類タンパク質、麦芽エキス等が挙げられる。動物性タンパク質としては、カゼイン、ホエー、コラーゲン、酵母エキス等に由来するタンパク質を用いることができる。
タンパク質加水分解物中に遊離アミノ酸が上記適切な範囲で含まれることにより、ペプチド画分と相俟って効果的に発酵後の経時的な劣化臭の発生を抑制することができる。タンパク質加水分解物中の遊離アミノ酸含量が高すぎる場合、アミノ酸自体の風味が強く出てしまい好ましくない。
なお、遊離アミノ酸含量は、液体クロマトグラフィー-質量分析法(LC/MS)により算出できる。
なお、15%TCA可溶率は、タンパク加水分解物試料の1重量%水溶液に、30重量%のトリクロロ酢酸(TCA)を等量添加し、3,000rpm,10分間遠心分離した後、得られた上澄中の粗タンパク質量を、別途測定した全粗タンパク質量に対する割合として算出する。なお、粗タンパク質量の測定はケルダール法により算出する。
添加量の下限は0.11重量%以上、0.12重量%以上、0.13重量%以上、0.14重量%以上又は0.145重量%以上とすることができる。より好ましい態様では、添加量の下限は0.2重量%以上、0.25重量%以上、0.28重量%以上又は0.3重量%以上とすることもできる。
また、添加量の上限は1.8重量%以下、1.6重量%以下、1.4重量%以下、1.3重量%以下、1.2重量%以下、1.1重量%以下、1重量%以下、0.98重量%以下又は0.96重量%以下とすることができる。
本発明の発酵原料として、乳酸菌の栄養源としての資化性糖類を添加することは必須ではないが、発酵が進みにくい場合は添加するのが好ましい。例えばグルコース、フラクトース、ショ糖、マルトース、ガラクトース、ラクトース、ラフィノース、トレハロース、大豆オリゴ糖、フラクトオリゴ糖、キシロオリゴ糖等を用いることができる。これら糖原料は単独でも良いし、2種類以上を組み合わせてもよい。資化性糖類を添加するときの配合量は、発酵原料の固形分に対して1~50重量%が適当であり、5~40重量%が好ましい。
本発明の発酵原料としては、その他必要により澱粉、増粘多糖類、ゲル化剤、乳化剤、香料、酸味料、酸化防止剤、キレート剤等を適宜添加することができる。
本発明の発酵に使用する微生物としては、一般的に発酵食品の製造に利用されている微生物であれば特に限定されることはなく、例えば乳酸菌、ビフィズス菌、酵母、麹菌、納豆菌、テンペ菌などを単独あるいは適宜組み合わせて使用することができる。ある態様では、乳酸菌を用いることが好ましい。またある態様では乳酸菌と酵母を用いることが好ましい。また、ある態様では、植物ベース発酵乳のジアセチル含量を高めるために、微生物としてジアセチル産生菌を用いることが好ましい。該ジアセチル産生菌としてはジアセチル産生性の乳酸菌や酵母を用いることができる。
本発明において、乳酸発酵に用いられる乳酸菌(ビフィズス菌も含む。)は、特に限定されず、通常のヨーグルトや乳酸菌飲料やチーズ等の発酵乳製品に使用されるものなら特に限定されない。
乳酸菌の種類としては、例えばラクトバチルス・カゼイ、ラクトバチルス・プランタラム、ラクトバチルス・ヘルベティカス、ラクトバチルス・ブルガリカス等のラクトバチルス属、ストレプトコッカス・サーモフィルス、ストレプトコッカス・ラクチス、ストレプトコッカス・ジアセチラクチス等のストレプトコッカス属、ラクトコッカス・ラクチス・サブスピーシーズ・ラクチス、ラクトコッカス・ラクチス・サブスピーシーズ・ラクチス・ビオバー・ジアセチラクチス、ラクトコッカス・ラクチス・サブスピーシーズ・クレモリス等のラクトコッカス属、ロイコノストック・メセンテロイデス・サブスピーシーズ・クレモリス、ロイコノストック・ラクチス等のロイコノストック属、ビフィドバクテリウム・ビフィダム、ビフィドバクテリウム・ロンガム、ビフィドバクテリウム・インファンティス、ビフィドバクテリウム・ブレーベ等のビフィドバクテリウム属等が挙げられる。また、ケフィア菌など、乳酸菌以外の酵母等の微生物が混合されたスターターを用いることも可能である。また、これらの乳酸菌は2種類以上の組み合わせでも任意に使用することができる。
酵母としては、パンの発酵などに使用されるイースト菌(サッカロミセス・セレビシエ)の他、例えばパン種として使用されるサワー種(サンフランシスコサワー種、ライサワー種、パネトーネ種など)、ホップス種、ビール種、酒種、果実種(ブドウ果実種、リンゴ果実種など)由来の酵母を使用することができる。ある態様では、クリベロマイセス・マルキシアヌス(Kluyveromyces marxianus)を用いることができる。
麹菌としては、アスペルギルス・オリゼー、アスペルギルス・ニガー、アスペルギルス・ソーヤ、アスペルギルス・カワチ、アスペルギルス・アワモリ等のアスペルギルス属、モナスカス・アンカ、モナスカス・パーパレウス等のモナスカス属、ノイロスポア属、リゾプス・ジャパニカス等のリゾプス属、ムコール・ルキシー等のムコール属等を限定なく用いることができる。
テンペ菌としては、リゾプス・オリゴスポラス、リゾプス・オリゼー等のリゾプス属を用いることができる。
発酵条件は、用いる微生物が増殖できる条件であれば特に限定されない。
乳酸菌を用いる場合、乳酸発酵の条件は使用する乳酸菌の種類によって適宜変更することができる。植物ベース発酵乳のジアセチル含量を高めるために、ジアセチル産生菌を用いる態様においては、必要に応じ、通気および/または攪拌を行うことができる。植物ベース発酵乳中のジアセチル含量を高めた場合、植物ベースの発酵バターやチーズにより有効に利用できる。乳酸菌の発酵温度は例えば20~50℃、好ましくは25~45℃で行うことができる。またチーズの場合は10~50℃、好ましくは15~45℃のやや低温側で発酵させることもできる。発酵時間は例えば4~72時間、好ましくは5~60時間で行うことができる。乳酸発酵は発酵原料のpHが3~6、必要により3~5に低下するまで行うことができ、発酵終了後にアルカリ又は有機酸や無機酸等により適宜目的のpHに微調整することもできる。発酵装置は、乳のヨーグルトやチーズを製造するときに用いるものと同様の装置で行うことができる。
乳酸発酵等の発酵工程の後は、必要により濾過工程、均質化工程や加熱殺菌工程を経て、常法により、固形状、ペースト状又は液状のヨーグルト様の製品に調製することができる。また、常法により、固形状又はペースト状のチーズ様の製品に調製することもできる。
本発明の飲食品の製造方法は、前記本発明の植物ベース発酵乳を原料とすることを特徴とする。植物ベース発酵乳は不快な劣化臭の発生が抑制されており風味良好なため、各種飲食品の製造原料として利用することができる。
上記の飲食品の形態は特に限定されず、例えば、豆乳等の植物ミルクや清涼飲料等の飲料、プリン、ババロア、ゼリー、ホイップクリーム及びフィリング等の生菓、ヨーグルト、チーズ及び発酵飲料等の発酵食品、団子や饅頭等の和菓子、スナック等の膨化菓子、ビスケット、クッキー、パン類及びケーキ等のベーカリー製品、チョコレート、マーガリン、バター、スプレッドやマヨネーズ等の調味料、ソース、スープ、フライ食品、水産練製品、鳥獣魚肉製品等の製品形態に使用できる。ある態様では、上記の飲食品は植物ベースの原料で構成することが好ましい。
植物ベース乳として「豆乳クリーム」(不二製油(株)製、全固形分19.8%、蛋白質含量5.6%、脂質含量12.3%)を98.99部、ブドウ糖1部を混合して99.99部とし、30分間ホモミキサーで調合後、50kg/cm2の均質化圧力で均質化した。これに乳酸菌としてストレプトコッカス・サーモフィラスを0.01部加えて、37℃でpHが4.7に低下するまで乳酸発酵させた。発酵終了後、80℃で2分間殺菌し、ペースト状の発酵豆乳を得た。
比較例1の配合をベースとし、発酵原料として表1に選択したタンパク質加水分解物を添加して、比較例1と同様の方法で発酵豆乳を調製し、各加水分解物の添加効果を確認した。各加水分解物の配合量は表2、表3に示した通りであり、豆乳クリーム、その他植物ベース乳の配合量は各加水分解物の配合量と同重量分を減量した。
添加効果は、得られた発酵豆乳を5℃にて1日間および7日間冷蔵保存したタイミングにて、発酵乳の分野に熟練した嗜好パネラー5名に依頼し、官能評価を行うことにより確認した。官能評価の点数は、下記の評価基準に従って、パネラーの合議により1点から5点を付けた。
表2、表3の結果より、遊離アミノ酸を比較的多く含むタンパク質加水分解物を発酵原料として特定量添加することで、発酵時と発酵後の保管中における植物ベース発酵乳の風味劣化を抑制することができた。
遊離アミノ酸のみを添加しても効果が見られなかったことから、遊離アミノ酸と特定のペプチド画分とが組み合わさって効果が出ていると考えられる。
比較例1の配合をベースとし、発酵原料としてその他の植物ベース乳を使用、もしくは植物油脂を添加して、比較例1と同様の方法で発酵豆乳を調製し、各加水分解物の添加効果を確認した。各配合量は表4に示した通りである。
添加効果に関しても、表2、表3と同様に評価した。
表4の結果より、遊離アミノ酸を比較的多く含むタンパク質加水分解物を発酵原料として特定量添加することで、他の植物ベース乳、もしくは植物油脂を添加した発酵原料においても、発酵時と発酵後の保管中における植物ベース発酵乳の風味劣化を抑制することができた。
実施例1と比較例1の配合をベースとし、乳酸菌の代わりに酵母としてサッカロマイシス・セレビシエ(Saccharomyces cerevisiae)とクリベロマイセス・マルキシアヌス(Kluyveromyces marxianus)を加え、25℃、72時間、好気発酵(振とう培養)を行った。発酵終了後、80℃で2分間殺菌し、酵母発酵豆乳を得た。添加効果に関しても、表2、3と同様に評価した。
表5の結果より、微生物として酵母を用い、好気発酵を行った場合でも、遊離アミノ酸を比較的多く含むタンパク質加水分解物を発酵原料として特定量添加することで、発酵時と発酵後の保管中における植物ベース発酵乳の風味劣化を抑制することができた。
実施例1の配合をベースとし、実施例1で用いた乳酸菌の代わりにジアセチル産生乳酸菌(ラクトコッカス・ラクチス・サブスピーシーズ・ラクチス・ビオバー・ジアセチラクチス)0.01部を加えて、24℃でpHが4.8に低下するまで乳酸発酵させた。発酵終了後、攪拌し、80℃で2分間殺菌し、ペースト状の発酵豆乳を得た。添加効果に関しても、表2、3と同様に評価した。
表6の結果より、乳酸菌としてジアセチル産生乳酸菌を用いた場合でも、遊離アミノ酸を比較的多く含むタンパク質加水分解物を発酵原料として特定量添加することで、発酵時と発酵後の保管中における植物ベース発酵乳の風味劣化を抑制することができた。ジアセチルは乳の発酵バターやチーズに含まれている成分であるため、得られた発酵豆乳は、植物ベースのバターやチーズの原料として有用であると考えられる。
実施例1にて得られた発酵豆乳(液温40℃)300部に対し、岩塩を2.4部添加したものを水相とした。該水相をハンドミキサーで撹拌しつつ、上昇融点が約25℃であるヤシ油450部を40℃に加温して融解させ、これを徐々に加えて、乳化液を調製した。
得られた乳化液を4℃の冷蔵庫にて1晩冷却し、植物ベースのバターを得た。得られた植物ベースのバターは、劣化臭を感じず、非常に良好な風味を有するものであった。
パーム分別油脂(上昇融点26℃)20部、ラウリン系油脂(パーム核油/上昇融点28℃)9部に乳化剤0.4部を添加混合溶解し油相を調製した。
水25.7部、無調整豆乳40部に、ホモミキサーにより攪拌しながら、実施例1にて得られた発酵豆乳(液温40℃)5部を添加混合溶解し水相を調製した。
調製した油相と水相を65℃で30分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置(岩井機械工業(株)製)によって、144℃において4秒間の直接加熱方式による滅菌処理を行った後、45kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後約24時間エージングして、植物ベースのクリーム類を得た。
得られた起泡性水中油型乳化物1kgをホバードミキサー(HOBART CORPORATION製MODEL N-5)3速(300rpm)にて最高起泡状態に達するまでホイップし、風味を確認した。
得られた起泡状態の植物ベースのクリーム類は、劣化臭を感じず、非常に良好な風味を有するものであった。
Claims (15)
- 脂質を含有し、植物ベース乳を含む発酵原料に、遊離アミノ酸を3重量%以上含むタンパク質加水分解物を該発酵原料の固形分に対して0.1~2重量%添加し、発酵させることを特徴とする、植物ベース発酵乳の製造法。
- 該発酵原料中の脂質含量が、固形分中5~80重量%である、請求項1記載の製造法。
- 発酵が乳酸発酵である、請求項1記載の製造法。
- 発酵が乳酸発酵である、請求項2記載の製造法。
- 発酵が酵母発酵である、請求項1記載の製造法。
- 発酵が酵母発酵である、請求項2記載の製造法。
- 発酵がジアセチル産生菌である、請求項1記載の製造法。
- 発酵がジアセチル産生菌である、請求項2記載の製造法。
- 請求項1記載の植物ベース発酵乳を原料とする、飲食品の製造法。
- 請求項2記載の植物ベース発酵乳を原料とする、飲食品の製造法。
- 請求項3記載の植物ベース発酵乳を原料とする、飲食品の製造法。
- 請求項5記載の植物ベース発酵乳を原料とする、飲食品の製造法。
- 請求項7記載の植物ベース発酵乳を原料とする、飲食品の製造法。
- 飲食品が植物ベースのヨーグルト、乳酸菌飲料、クリーム類、アイスクリーム類、チーズ、バター又はマーガリンである、請求項9記載の飲食品の製造法。
- 飲食品が植物ベースのチーズ又はバターである、請求項13記載の飲食品の製造法。
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US17/913,433 US20230138276A1 (en) | 2020-03-26 | 2021-03-26 | Method for producing plant-based fermented milk |
EP21774854.0A EP4129073A4 (en) | 2020-03-26 | 2021-03-26 | PROCESS FOR PRODUCING PLANT-BASED FERMENTED MILK |
JP2022510714A JP7268797B2 (ja) | 2020-03-26 | 2021-03-26 | 植物ベース発酵乳の製造法 |
AU2021242862A AU2021242862A1 (en) | 2020-03-26 | 2021-03-26 | Method for producing plant-based fermented milk |
KR1020227032330A KR20220158709A (ko) | 2020-03-26 | 2021-03-26 | 식물 베이스 발효유의 제조 방법 |
CN202180022689.6A CN115315188A (zh) | 2020-03-26 | 2021-03-26 | 植物基发酵乳的制造法 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020-055391 | 2020-03-26 | ||
JP2020055391 | 2020-03-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2021193890A1 true WO2021193890A1 (ja) | 2021-09-30 |
Family
ID=77890345
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2021/012765 WO2021193890A1 (ja) | 2020-03-26 | 2021-03-26 | 植物ベース発酵乳の製造法 |
Country Status (7)
Country | Link |
---|---|
US (1) | US20230138276A1 (ja) |
EP (1) | EP4129073A4 (ja) |
JP (1) | JP7268797B2 (ja) |
KR (1) | KR20220158709A (ja) |
CN (1) | CN115315188A (ja) |
AU (1) | AU2021242862A1 (ja) |
WO (1) | WO2021193890A1 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116831192A (zh) * | 2023-07-06 | 2023-10-03 | 海南华研胶原科技股份有限公司 | 一种降血压的胶原蛋白肽饮品及其生产工艺 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS498551B1 (ja) | 1970-05-26 | 1974-02-27 | ||
JPS59132856A (ja) * | 1983-01-17 | 1984-07-31 | Kotaro Fujimura | 栄養発酵豆乳の製造法 |
JPH08238066A (ja) * | 1995-03-03 | 1996-09-17 | Fuji Oil Co Ltd | 醗酵促進剤及び醗酵促進剤の製造方法 |
JPH1175688A (ja) | 1997-09-12 | 1999-03-23 | Fuji Oil Co Ltd | 容器入り乳酸醗酵豆乳 |
JP3307255B2 (ja) | 1997-01-22 | 2002-07-24 | 不二製油株式会社 | 乳酸醗酵豆乳及びその製造方法 |
JP3327155B2 (ja) | 1997-01-22 | 2002-09-24 | 不二製油株式会社 | 乳酸醗酵豆乳及びその製造法 |
JP2012050392A (ja) * | 2010-09-02 | 2012-03-15 | Kikkoman Corp | 風味の改善された豆乳乳酸発酵物 |
JP2014233261A (ja) * | 2013-06-04 | 2014-12-15 | 日仏貿易 株式会社 | ココナッツミルク含有飲食品及びその製造方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3081563B2 (ja) * | 1997-07-31 | 2000-08-28 | マルサンアイ株式会社 | 発酵豆乳の製造法 |
JP5879997B2 (ja) * | 2011-06-07 | 2016-03-08 | 不二製油株式会社 | 乳代替組成物及びこれを使用した乳代替飲食品 |
MY185111A (en) * | 2012-04-05 | 2021-04-30 | Sapporo Holdings Ltd | Soy milk fermentation product and method for producing same |
JP6266212B2 (ja) * | 2013-02-04 | 2018-01-24 | サッポロホールディングス株式会社 | 固体状豆乳発酵物及びその製造方法 |
-
2021
- 2021-03-26 AU AU2021242862A patent/AU2021242862A1/en active Pending
- 2021-03-26 US US17/913,433 patent/US20230138276A1/en active Pending
- 2021-03-26 KR KR1020227032330A patent/KR20220158709A/ko active Search and Examination
- 2021-03-26 CN CN202180022689.6A patent/CN115315188A/zh active Pending
- 2021-03-26 EP EP21774854.0A patent/EP4129073A4/en active Pending
- 2021-03-26 JP JP2022510714A patent/JP7268797B2/ja active Active
- 2021-03-26 WO PCT/JP2021/012765 patent/WO2021193890A1/ja unknown
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS498551B1 (ja) | 1970-05-26 | 1974-02-27 | ||
JPS59132856A (ja) * | 1983-01-17 | 1984-07-31 | Kotaro Fujimura | 栄養発酵豆乳の製造法 |
JPH08238066A (ja) * | 1995-03-03 | 1996-09-17 | Fuji Oil Co Ltd | 醗酵促進剤及び醗酵促進剤の製造方法 |
JP3307255B2 (ja) | 1997-01-22 | 2002-07-24 | 不二製油株式会社 | 乳酸醗酵豆乳及びその製造方法 |
JP3327155B2 (ja) | 1997-01-22 | 2002-09-24 | 不二製油株式会社 | 乳酸醗酵豆乳及びその製造法 |
JPH1175688A (ja) | 1997-09-12 | 1999-03-23 | Fuji Oil Co Ltd | 容器入り乳酸醗酵豆乳 |
JP2012050392A (ja) * | 2010-09-02 | 2012-03-15 | Kikkoman Corp | 風味の改善された豆乳乳酸発酵物 |
JP2014233261A (ja) * | 2013-06-04 | 2014-12-15 | 日仏貿易 株式会社 | ココナッツミルク含有飲食品及びその製造方法 |
Non-Patent Citations (1)
Title |
---|
See also references of EP4129073A4 |
Also Published As
Publication number | Publication date |
---|---|
JPWO2021193890A1 (ja) | 2021-09-30 |
KR20220158709A (ko) | 2022-12-01 |
EP4129073A1 (en) | 2023-02-08 |
CN115315188A (zh) | 2022-11-08 |
EP4129073A4 (en) | 2024-04-03 |
US20230138276A1 (en) | 2023-05-04 |
AU2021242862A1 (en) | 2022-10-13 |
JP7268797B2 (ja) | 2023-05-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4736807B2 (ja) | パン類改良剤及びこれを添加したパン類 | |
AU2021209309A1 (en) | Vegan fermented soft cheese | |
JP4605226B2 (ja) | 豆粉乳の製造方法とその応用 | |
KR20090130069A (ko) | 음식품의 향미 부여물, 그 제조법 및 향미 부여물 함유 음식품 | |
JP2014233261A (ja) | ココナッツミルク含有飲食品及びその製造方法 | |
JP2011092119A (ja) | 大豆蛋白発酵液を含有する層状生地 | |
JP7268797B2 (ja) | 植物ベース発酵乳の製造法 | |
JP6993785B2 (ja) | 可塑性油中水型乳化油脂組成物 | |
EP1732401A2 (en) | Soy sour cream compositions and methods of preparation | |
WO2012169348A1 (ja) | 新規な減脂大豆蛋白素材の大豆由来原料含有飲食品への用途 | |
JP2023174864A (ja) | 植物性チーズ様食品の製造方法 | |
CN103238671B (zh) | 一种酸酪乳及其制备方法 | |
JP2001299194A (ja) | パン改良剤及びパン類の製造方法 | |
JP6666782B2 (ja) | 可塑性油中水型乳化油脂組成物 | |
EP2769624B1 (en) | Composition comprising a soy extract | |
JP7420189B2 (ja) | 植物ベース発酵乳の製造方法 | |
TW202310750A (zh) | 植物基發酵乳的製造法以及飲食品的製造法 | |
CN110200120A (zh) | 一种手工酸奶糖及其制备方法 | |
JP7468623B2 (ja) | 植物乳発酵食品およびその製造方法 | |
KR100904872B1 (ko) | 김치유산균으로 발효한 콩요구르트를 이용한 식품 및 그제조방법 | |
WO2023054489A1 (ja) | エステル交換油脂を含む水中油型乳化物 | |
JP2018186722A (ja) | ベーカリー用油脂組成物 | |
TW202310749A (zh) | 植物乳發酵食品的製造方法以及植物乳的製造方法 | |
JP2018171013A (ja) | おからの製造方法 | |
JP2024146825A (ja) | 発酵風味液の製造方法、食品の製造方法、及び食品への風味付与方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 21774854 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2022510714 Country of ref document: JP Kind code of ref document: A |
|
ENP | Entry into the national phase |
Ref document number: 2021242862 Country of ref document: AU Date of ref document: 20210326 Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 2021774854 Country of ref document: EP Effective date: 20221026 |