JP3307255B2 - Lactic acid fermented soymilk and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention provides lactic acid-fermented soymilk.

[0002]

2. Description of the Related Art In recent years, vegetable protein foods have been valued due to growing interest in health. In particular, soymilk made from soybeans contains a protein as good as "field meat" and contains cholesterol. Because it does not contain it, it is attracting attention as a high-protein health food.

However, on the other hand, soymilk using soybean as a raw material has an unpleasant flavor such as green grass odor and astringency due to small components such as 2-hexenal and several kinds of saponins, which is the biggest obstacle in utilization. .

Therefore, various proposals have been made for lactic acid fermentation with lactic acid bacteria to improve the flavor of soymilk. For example, Japanese Patent Application Laid-Open Nos. 61-141840 and 62
-205735, JP-A-63-7743, JP-A-6-743
For example, Japanese Patent Application Laid-Open Nos. 3-2796979, 2-167404, 6-276979, 8-66161, and the like.

However, in these known methods,
Masking of unpleasant odor of soybeans or fermented flavor is not very good, or it becomes a product with soybean original body taste and umami erased, sufficiently solving the problem of unpleasant odor and unpleasant taste derived from soybean Things cannot be done, and there is a need for improvement.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a lactic acid-fermented soymilk in which lactic acid fermentation is carried out by a combination of specific lactic acid bacteria and the undesirable flavor of ordinary soymilk is effectively improved.

[0007]

Means for Solving the Problems In order to achieve the above object, the present inventor has searched for many lactic acid bacteria. As a result, the present invention does not require auxiliary components other than the soybean component for growth, and has an unpleasant odor and discomfort inherent to soybean. In order to improve the taste, lactic acid bacteria of the genus Bifidobacterium were found to be effective. However, Lactobacillus bulgaricus (Lactobacillus bulgaricus) was also used in combination with Lactobacillus bulgaricus. Lactobacillus bulgaricu
Although s) grew well in milk, it did not grow in soy milk, and the flavor improving effect was not exhibited. Then, it was found that Lactobacillus bulgaricus grows in soymilk by using lactic acid bacteria-assimilating saccharides, but the effect of improving the flavor of soymilk was insufficient. Furthermore, Streptococcus thermophilus, Lactobacillus acidophilu (Lactobacillus acidophilus)
s), Lactobacillus casei
As a result of fermentation using any one of the three types of lactic acid bacteria, Streptococcus thermophilus (Streptoco
Lactobacillus compared to combined use with ccus thermophilus)
It has been found that the combination with Lactobacillus acidophilus or Lactobacillus casei has an excellent effect of improving the flavor of soymilk. If these three types of bacteria are used in combination, it is not always necessary to add lactic acid bacteria assimilating saccharides. The fact that Lactobacillus bulgaricus also grows in soy milk was obtained by mutual complementation, and the present invention was completed.

[0008] That is, the present invention relates to soymilk
Acidophilus (Lactobacillus acidophilus) or Lactobacillus casei (Lactobacillus casei), and Bifidobacterium (Bifidobacterium) lactic acid bacteria and Lactobacillus bulgaricus (Lactobacillus)
bulgaricus). In addition, the present invention relates to soymilk containing Lactobacillus acidophilus (Lactobac
illus acidophilus) or Lactobacillus casei (La
ctobacillus casei), lactic acid bacteria of the genus Bifidobacterium and Lactobacillus
A method for producing lactic acid-fermented soymilk, which comprises inoculating and fermenting Bulgaricus (Lactobacillus bulgaricus). It is preferable to add a lactic acid bacteria-assimilating saccharide.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a manufacturing method will be described.
As the soymilk used in the present invention, soymilk obtained from a soybean or defatted soybean by an ordinary method can be used. For example, whole soybeans or dehulled soybeans can be obtained by grinding in a water-containing state with or without water soaking to make go, and filtering and removing the insoluble fraction. Suitably, whole soybeans are brought into contact with hot water or hot water at 50 to 100 ° C. for 30 minutes to 10 hours (preferably at 80 to 100 ° C. for 30 minutes to 120 minutes) to remove soluble components eluted in the hot water or hot water. Then, soy milk from which the insoluble fraction has been removed by grinding is suitable. Dehulled soybeans are preferable to whole soybeans, and more preferably dehulled and dehybridized soybeans. These soybeans are brought into contact with water or hot water at 20 to 100 ° C for 20 minutes to 10 hours (preferably 80 to 100 ° C, 25 to 80 minutes) to separate soluble components (isoflavones, savogenins, sugars, etc.) that elute.・ Soy milk obtained from the removed soybeans is suitable. This is because not only is the soy milk itself excellent in flavor, so that the lactic acid fermentation flavor is excellent, but also because the amount of saccharides is small, it is easy to control the fermentation by adjusting the amount of lactic acid bacteria assimilating saccharides added.

The pH of the immersion water is usually from neutral to weakly alkaline. However, since the action of β-glucosidase in soybean tends to cause the sour taste of soybean, the pH of the immersion water is low.
H is preferably weakly alkaline. There are no particular restrictions on the weak alkaline agent as long as it is a food additive, and sodium bicarbonate, sodium carbonate, and various organic acid salts are desirable from the viewpoint of flavor.

Grinding can be carried out at room temperature, but for the purpose of preventing quality deterioration due to the action of lipoxidase, peroxidase, and β-glucosidase at the time of grinding, low temperature conditions of 10 ° C. or lower or 80 ° C. or higher. Milling under high temperature conditions is preferred.

Kure obtained by grinding can be kept at 80 ° C. or higher and separated into okara and soymilk by filtration or centrifugation using a decanter or the like.

[0013] The soymilk obtained as described above contains 135
Heat sterilization at ~ 150 ° C for 1 to 120 seconds and cooling can be performed.

It is not always necessary to add the lactic acid bacteria-assimilating saccharide, but by adding it, lactic acid fermentation can be promoted and lactic acid-fermented soybean milk having an excellent flavor can be obtained. The lactic acid bacteria-assimilating saccharide is not particularly limited, but an oligosaccharide is preferably suitable. In this case, the amount of added sugar is 0 to 5 with respect to the soymilk.
%, Preferably 1-2%.

In addition, a bifidobacterium factor can be added. Lactic acid bacteria Bifidobacteriu
m) The genus is not particularly limited, but examples of typical bacterial species include Bifidobacterium bifidum (B bifidu
m), Bifidobacterium longum (B longum),
Bifidobacterium breve (B breve), Bifidobacterium infantis (B infantis), Bifidobacterium animalis (B animalis), and the like. Species (such as the aforementioned bacteria except Bifidobacterium animalis) are desirable.

Lactobacillus bulgaricus (Lactobac)
As illus bulgaricus, known strains can be used.

Lactobacillus acidophilus (Lactob
acillus acidophilus) and Lactobacillus casei (La
Known strains can also be used for ctobacillus casei).

Lactobacillus bulgaricus (Lactobac)
illus bulgaricus grows well in milk, but not in soy milk.
Even when used in combination with lactic acid bacteria of the genus erium), the growth in soy milk is extremely poor, so that there is no effect of improving the flavor of soy milk. However,
Lactobacillus aci
dophilus) or Lactobacillus casei (Lactobacillu)
s casei) in combination with Lactobacillus bulgaricus (Lactobacillus
lus bulgaricus) also grows and exerts the effect of improving the flavor of soy milk.

Usually, soymilk contains Bifidobacterium (Bifi
When a lactic acid fermentation is performed by inoculating only a lactic acid bacterium of the genus dobacterium, a cheese odor typified by fermentation components (eg, acetic acid) and diacetyl produced by the fermentation are expressed, but the above three types of bacteria are combined. In this way, these flavors are masked or reduced to give a favorable fermentation odor.

Bifidobacterium (Bifidobacteriu)
m) Lactobacillus of the genus, Lactobacillus bulgaricus (Lactoba
cifus bulgaricus and Streptococcus thermophilus from a combination of three bacteria, Bifidobacterium
Lactic acid bacteria, Lactobacillus bulgaricus (Lactobacil
lus bulgaricus) and a combination of Lactobacillus acidophilus, lactic acid bacteria of the genus Bifidobacterium, and Lactobacillus bulgaricus.
And Lactobacillus casei
The combination of the lactic acid-fermented soymilk obtained is better in flavor balance and appropriate.

The above-mentioned lactic acid bacteria can be fermented at the same time or separately cultured and then mixed. Preferably, the simultaneous lactic acid bacteria can give a better flavor and are more suitable.

As for the fermentation method, a bulk starter can be prepared and added, or a freeze-concentrated bacterium or a freeze-dried concentrated bacterium can be directly added to soymilk.

The amount of addition varies depending on the fermentation temperature and the fermentation time. For example, in the case of bulk, 0.5 to 15%, and in the case of direct addition, the initial bacterial concentration should be 10 5 / ml or more. Can be added.

Lactic acid fermentation is carried out at a fermentation temperature of 20 to 50 ° C.
To 48 hours, preferably 25 to 45 ° C for 4 to 24 hours.

The fermentation apparatus can be carried out with the same apparatus as used for producing fermented milk using milk as a raw material.

The obtained lactic acid-fermented soy milk is stirred and cooled, and then filled as it is to obtain a soft yogurt-like lactic acid-fermented soy milk, or homogenized and cooled to obtain a drink yogurt-type fermented soy milk. I can do it. If necessary, add various flavors, dyes, stabilizers,
By adding a fruit preparation or the like, it is also possible to produce various fruit type products.

The lactic acid-fermented soymilk fermented after filling in a small container can be cooled as it is to obtain a hard yogurt-like lactic acid-fermented soymilk. On this occasion,
It is free to add various flavors, dyes, stabilizers and the like before fermentation.

Next, the lactic acid-fermented soybean milk of the present invention is produced as described above. In the soymilk, either Lactobacillus acidophilus or Lactobacillus casei and Bifidobacterium (Lactobacillus casei) are contained. Lactobacillus belonging to the genus Bifidobacterium and Lactobacillus bulgaricus (Lactobacillusb)
ulgaricus). The flavor of soymilk containing these lactic acid bacteria is improved.

[0029]

The embodiments of the present invention will be described below with reference to examples. Example 1 and Comparative Example 1 (Production of lactic acid-fermented soymilk) Commercially available soymilk (solid content 9%) was mixed with 14
After heating at 2 ° C. for 5 seconds, the mixture was cooled to 40 ° C., and a 3% total amount of a culture solution of a commercially available lactic acid bacterium (lyophilized lactic acid bacterium) shown in Table 1 was added as a starter and filled in a small plastic container. After fermentation at 40 ° C until the pH reached 4.4 (fermentation for 6 to 24 hours), the mixture was cooled to 5 ° C to prepare lactic acid-fermented soymilk.

In the table, regarding lactic acid bacteria, BL stands for Bifidobacterium longum, LB stands for Lactobacillus bulgaricus, and Sc.t stands for Streptococcus thermophilus.
rmophilus), LA represents Lactobacillus acidophilus, and LC represents Lactobacillus casei.

The fermented soymilk was evaluated for green grass odor, savory taste and flavor by panel sensory tests. The results are shown in the table below.

[0032]

[Table 1] ---------------------------------------------- ------------------- No. 1 2 Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 ------------ -------------------------------------------------- --- BL 1% 1% 1% 1%-LB 1% 1% 1%-1, 5% LA-1%---LC 1%----Sc.t--1%-1, 5 % ------------------------------------------------- ---------------- Green grass smell-----Smell-----Total flavor ◎-○ ○ △ △ × ----------- -------------------------------------------------- ---- Regarding the flavor, ++ is very felt, + is felt,
± slightly felt,-not felt, × was poor, Δ was slightly poor, ○ was good, ◎ was very good. (Hereinafter the same).

As a result, Bifidobacterium (Bifi
dobacterium) lactic acid bacteria grow very well in soy milk,
Although it was very effective in removing green grass odor and harsh taste, fermentation with a single strain was not at a satisfactory level in terms of overall flavor.

In addition, Lactobacillus bulgaricus (La
ctobacillus bulgaricus, Streptococcus thermophilus, or a combination of Bifidobacterium longum and Lactobacillus bulgaricu
s), Streptococcus thermophilus (Streptoco
ccus thermophilus) did not give a good overall flavor, but Bifidobacterium longum, Lactobacillus bulgaricus and Lactobacillus acidophilus.
s) or a combination of Bifidobacterium longum and Lactobacillus b.
ulgaricus), Lactobacillus casei (Lactobacillus)
With the combination of the three types of casei), a flavorful product was obtained. Example 2 (Advantage of Desaccharides and Effect of Oligosaccharide Addition) After soaking the dehulled soybeans in water (50 ° C.) of 7 times the weight of the raw soybeans for 3 hours, the immersion water was removed, and after draining, the weight of the raw soybeans was removed. The resulting go was heat-treated at 98 ° C. for 30 minutes, cooled to 80 ° C., and separated from okara with a screw decanter to obtain soy milk. This soymilk was sterilized at 145 ° C for 4 seconds and then cooled to 40 ° C. The content of soluble sugar in this soy milk was 0.7% in the dry solid content of the soy milk.

The soymilk prepared as described above is adjusted to a solid content of 9%, and 1% of fructooligosaccharide (manufactured by Meiji Seika Co., Ltd .: trade name: “Mayoligo P”) is added. Bacillus Bulgaricus (La
Ctobacillus bulgaricus and Lactobacillus acidophilus various lactic acid bacteria (freeze-dried lactic acid bacteria) were added as individual starters, each in an amount of 1% as a starter, and filled in small plastic containers.

Then, the filled soymilk was heated at 40 ° C. for 7 hours.
After fermentation for 5 hours, the mixture was cooled to 5 ° C. to prepare lactic acid-fermented soymilk.

As a comparative example, a lactic acid bacterium was prepared by fermenting Bifidobacterium longum, Streptococcus thermophilus, and Lactobacillus bulgaricus in the same manner.

Evaluation of the fermented soybean milk's green odor, savory taste, and flavor were carried out by sensory tests by in-house panelists. The results are shown in the table below.

[0039]

[Table 2] ---------------------------------------------- ------ Example 2 Comparative Example 2 -------------------------------------- -------------- PH 4.35 4.46 Green grass smell I almost don't feel it I don't feel it I don't feel it I almost don't feel it I almost don't feel it-Other Evaluation ◎ 〜 ○ × --------------------------------------------- ------- In Comparative Example 2, despite the use of the same lactic acid bacteria as Comparative Example 1, the lactic acid bacteria assimilating sugar was added except for the sugar in the soy milk. Was slightly delayed from Example 2 in that the unpleasant odor and unpleasant odor of soybeans were removed but the taste was good.

The second embodiment is the same as the first embodiment in which sugar is not removed.
The taste became clearer than that of No. 2, and the flavor was even better. Example 3 A lactic acid-fermented soymilk prepared in the same manner as in Example 2 was homogenized with a mixer, and strawberry jam (sugar content 3
5 degrees) 17 parts, gelatin 0, 6 parts, and an appropriate amount of yogurt flavor were added to obtain a fruit yogurt type product.

This yogurt-like product exhibited excellent taste and smell as compared with known lactic acid-fermented soymilk, and had a structure very similar to dairy yogurt.

──────────────────────────────────────────────────続 き Continuation of the front page Examiner Kazuo Hirata (56) References JP-A-63-7743 (JP, A) JP-A-55-19023 (JP, A) JP-A 8-66161 (JP, A) JP-A-61-141840 (JP, A) JP-A-53-104764 (JP, A) JP-A-6-276979 (JP, A) Registered utility model 3012756 (JP, U) Journal of the Japan Society of Low Temperature Food Storage, 19 ( 1) (1993), p. 24-29 J.C. Food Process. Preserv. , 12 (1988), p. 187-195 (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23C 11/10 A23L 1/20 JICST file (JOIS)

Claims (3)

(57) [Claims] (1) Lactobacillus acidophilus or Lactobacillus in soymilk
Any of Lactobacillus casei, lactic acid bacteria of the genus Bifidobacterium and Lactobacillus bulgaricu
lactic acid-fermented soymilk containing s). 2. Lactobacillus acidophilus (Lactobacillus acidophilus) is added to soymilk.
dophilus) or Lactobacillus casei (Lactobacillu)
s casei) or any of Lactobacillus casei, lactic acid bacteria of the genus Bifidobacterium and Lactobacillus bulgaricu
A method for producing lactic acid-fermented soymilk, comprising fermenting by inoculating s). 3. The method according to claim 2, wherein a lactic acid bacteria-assimilating saccharide is added.