JPH0459862B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a soymilk fermented food that has a custard-like structure, has no soybean odor, soybean astringency, or harsh taste, has a sweet flavor, and has a texture that is pleasant to the touch, and a method for producing the same. In recent years, with the trend toward health consciousness, soymilk, which is rich in nutritional composition such as vegetable protein, various vitamins, and oil, has been attracting a lot of attention. At the same time, various foods using such soymilk are being actively developed, and many foods such as soymilk drinks, soymilk cheese, soymilk yogurt, and soymilk confectionery are now on the market. Puddings using soy milk are also known, but puddings obtained in the same way using milk have the following problems. In other words, pudding made with soy milk as the main ingredient and solidified (gelled) with a stabilizer, for example, retains a considerable amount of the unpleasant soy odor, astringency, and harsh taste of soybeans. Even when used, the texture was crumbly and lacked a smooth texture, and unless sweeteners and flavorings were used, there was no umami at all. In addition, yogurt made by fermenting soy milk was also produced as a special public product in 1983.
-28130, JP-A No. 52-99251, etc., but all of these have a flexible structure and are not strong enough to keep their shape when placed on a plate, for example, and have a custard-like structure. It had no texture. Furthermore, Japanese Patent Publication No. 13138/1983 proposes a yogurt-like food made by fermenting eggs and animal milk, but this also has a flexible structure, and since animal milk is used, the amount of eggs added is As a result, the flavor was completely different from soy milk products. Based on the above, the present inventors created a custard-like product using soymilk that has a mild flavor and texture with no soy odor, astringency, or harshness, and has a relatively firm structure. The research was carried out with the aim of obtaining food for humans. As a result, foods obtained by inoculating lactic acid bacteria into a culture medium formed by combining soy milk, eggs, and sugar, and fermenting the same, include soy milk alone or eggs and animal products proposed in known literature. Unlike fermented foods obtained by fermenting milk, the structure is not flexible, but instead has a relatively firm custard-like structure, and at the same time, it has a unique sweet taste without unpleasant bean odor, astringency, and harsh taste. I learned that it has a good flavor, has a smooth texture, and melts in the mouth without having a lumpy texture. The present invention has been made based on the above findings, and the gist thereof is to inoculate lactic acid bacteria into a medium made mainly of soy milk, egg fluid, and sugar, with addition of fats and oils as necessary, This is a fermented soy milk food made by fermenting this. The present invention will be described in detail below. The fermented soy milk food of the present invention is obtained by inoculating lactic acid bacteria into a medium made mainly of soy milk, egg liquid, and sugar, and adding oil and fat as necessary, and fermenting the medium. The culture medium used will be described below. The soy milk used in the culture medium is obtained from raw soybeans or defatted soybeans by a conventional method. For example, raw soybeans or defatted soybeans are soaked in water and then ground.
A product obtained by removing the residue from these (general soybean milk), or a product produced using the dried product or concentrate obtained as described above as a raw material, etc. are used. Soy milk usually has a soy protein content of approximately
It is preferable to use it in an amount of 3.0 to 8.5% by weight in order to give the resulting food a sweet soy milk flavor and a strength suitable for custard. Egg liquid refers to whole egg liquid, egg white liquid, egg yolk liquid, etc. obtained by breaking chicken eggs, and those obtained from frozen egg white, concentrated egg white, dried egg white, dried egg yolk, etc. can also be used.
When whole egg liquid and egg yolk liquid are used, the resulting food structure becomes elastic, while when egg white liquid is used, the food structure tends to be strong. From the above, when whole egg liquid and egg white liquid, or egg yolk liquid and egg white liquid are used together, the physical properties of the resulting food can be changed by adjusting the amounts used of both. For example, when soy milk is used in the above-mentioned amount, the amount of egg fluid to be used should be 7 to 45% by weight in the medium to give the resulting food a strength suitable for custard. preferred above. Any sugar may be used as long as it promotes lactic acid fermentation, such as lactose, glucose, sucrose, or a mixture thereof. In this case, the amount used is preferably 0.1% by weight or more in the medium, and if the amount used is less than 0.1%, the lactic acid fermentation described later may not be carried out sufficiently. Furthermore, when sugar is used in the culture medium, it has the effect of promoting lactic acid fermentation as described above, suppressing the sourness of the fermented food obtained after fermentation, and imparting sweetness to it. In this case, as the sugar, in addition to the above-mentioned sugars, sugars, general sweeteners, and other substances that are not involved in lactic acid fermentation can also be used, and these can be used in combination in various forms. In addition, the amount of sugar used in the above case is preferably 8 to 30% by weight as a whole in the medium, including those involved in lactic acid fermentation and those not involved, and the fermented food obtained in this case has a particularly sweet and rich flavor. Moreover, as the fat, any vegetable oil or animal fat can be widely used. Although it is optional to use oil or fat in the culture medium in the present invention, if this is used, the resulting fermented food will have a very smooth texture and melt in the mouth. In the above case, it is preferable to use the oil in the medium in an amount of 0.5 to 5% by weight, more preferably 1 to 2% by weight. In the present invention, when using dried or concentrated soy milk or egg fluid, an appropriate amount of water can be used in the medium. In addition to the above-mentioned compositions, the medium may appropriately contain pigments, fragrances, stabilizers (gelatin, agar, xanthan gum, etc.), milk, powdered milk, powdered skim milk, vitamins, minerals, sweeteners, etc. The composition as described above is mixed using, for example, a stirrer to form a medium. The formed medium is sterilized, for example, by heating it once to several times at 60 to 70°C for 10 to 30 minutes. This is done in order to kill bacteria in the medium in advance so that bacteria other than lactic acid bacteria do not proliferate during lactic acid fermentation, which will be described later. The above-mentioned conditions are preferable in that they sufficiently sterilize the culture medium without causing denaturation and coagulation, and that the food obtained after fermentation has good strength and texture as a custard. After sterilization, the culture medium is usually quickly cooled to about 30-40℃, and if necessary, the pH should be adjusted to weakly acidic or neutral, which is the optimum pH for the lactic acid bacteria to be inoculated, with hydrochloric acid or organic acid. is desirable. The fermented food of the present invention is obtained by inoculating lactic acid bacteria into the medium obtained as described above and fermenting it. Here, lactic acid bacteria are those that decompose common sugars to produce lactic acid, such as Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus lacteis, Lactobacillus casei, Lactobacillus eugultei, etc., and Streptococcus lactis. Lactococci such as Coccococcus thermophilus and Streptococcus cremoris can be used. The above lactic acid bacteria (number of bacteria: 10 ⁷ to 10 ⁸ /ml) can be used singly or in combination of two or more, and can be inoculated to a concentration of, for example, 1 to 5% by weight in the medium. preferable. After inoculating the lactic acid bacteria, the medium is usually thoroughly mixed by stirring, shaking, etc. In this state, lactic acid bacteria gradually break down sugar and produce lactic acid (lactic acid fermentation), and the pH of the medium gradually decreases to the acidic side, and eventually the medium solidifies into a custard-like state.
Fermentation in this case is usually carried out at 40-45°C for 3-20 hours in order to lower the pH of the medium to 4.2-5.0. The fermentation time will be faster if the amount of lactic acid bacteria inoculated is large, but in order to give the resulting food a sweet flavor and the most desirable strength and texture for custard, it is necessary to inoculate lactic acid bacteria at the above-mentioned amount. When inoculated, it is particularly preferable to ferment at 40 to 42°C for 4 to 7 hours. The fermented soy milk food of the present invention can be obtained as described above, but in order to clarify its effects, soy milk food using conventional stabilizers, soy milk alone, or fermented food obtained by fermenting eggs and milk were tested. flavor, flavor,
Test examples and examples showing differences in texture and strength are presented. Test Example 1 Mix 90% by weight of soymilk (raw soymilk with a soybean protein content of 7.8%), 8% by weight of sugar, 2% by weight of gelatin, and an appropriate amount of essence at about 70℃, then dispense this into containers. The mixture was cooled and solidified at about 5°C for 1 hour to obtain a soymilk food. Test Example 2 A medium was formed by mixing 90% by weight of soymilk (raw soymilk with a soybean protein content of 7.8%), 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer. Heat treat at ℃ for 15 minutes. After cooling the above medium to room temperature, Streptococcus thermophilus and Lactobacillus.
A mixed starter of B. bulcaricus was added in an amount of 3% by weight to the medium, and after being dispensed into containers, fermentation was carried out at 40 to 42° C. for about 7 hours to obtain a soymilk fermented food. Test Example 3 A culture medium was formed by mixing 85% by weight of milk, 5% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following procedure was carried out in exactly the same manner as in Test Example 2 above. Fermented food was obtained. Test Example 4 A culture medium was formed by mixing 83% by weight of milk, 7% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following procedure was carried out in exactly the same manner as in Test Example 2 above. Fermented food was obtained. Test Example 5 A culture medium was formed by mixing 65% by weight of milk, 25% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following procedure was carried out in exactly the same manner as in Test Example 2 above. Fermented food was obtained. Test Example 6 A culture medium was formed by mixing 45% by weight of milk, 45% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following procedure was carried out in exactly the same manner as in Test Example 2 above. Fermented food was obtained. Test Example 7 A culture medium was formed by mixing 40% by weight of milk, 50% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer. Fermented food was obtained. Example 1 Soy milk (raw soy milk with a soy protein content of 7.8%) 85% by weight, egg liquid 5% by weight, sugar 5% by weight, glucose 5%
% by weight and an appropriate amount of essence using a stirrer to form a medium, and incubate this medium at 70℃ for 15 minutes.
Heat for 1 minute. After cooling the above medium to room temperature, add 3% by weight of a mixed starter of Streptococcus thermophilus and Lactobacillus bulcaricus to the medium, and dispense into containers for 40 to 40 minutes.
A soybean milk fermented food was obtained by fermenting at ℃ for about 7 hours. Example 2 A medium was prepared by mixing 83% by weight of soy milk, 7% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following procedure was carried out in exactly the same manner as in Example 1 above. A soy milk fermented food was obtained. Example 3 65% by weight of soy milk, 25% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence were mixed using a stirrer to form a medium, and the following procedure was carried out in exactly the same manner as in Example 1 above. A soy milk fermented food was obtained. Example 4 A medium was formed by mixing 45% by weight of soy milk, 45% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence using a stirrer, and the following procedure was carried out in exactly the same manner as in Example 1 above. A soy milk fermented food was obtained. Example 5 40% by weight of soy milk, 50% by weight of whole egg liquid, 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence were mixed using a stirrer to form a medium, and the following procedure was carried out in exactly the same manner as in Example 1 above. A soy milk fermented food was obtained. Table 1 below shows the flavor and flavor of foods obtained by the methods of Test Examples 1 to 7 and Examples 1 to 5, respectively.
It indicates flavour, texture and strength. As is clear from Table 1, soy milk food made by solidifying soy milk with xanthan gum has a strong custard-like structure, but it has a strong soy odor, astringency, and harsh taste, and has a lumpy texture that melts in the mouth. Too bad,
It was unsuitable as a custard food. Soy milk that is fermented alone also has a soy smell, astringent taste,
It had an acrid taste, had a yogurt-like soft texture, and had poor texture and meltability in the mouth, making it unsuitable as a custard food. Also, the structure of fermented milk and eggs was too soft to be called custard. On the other hand, the soymilk fermented food of the present invention obtained by fermenting soymilk, egg liquid, and sugar has a relatively strong structure suitable for custard, and has no bean odor, astringency, or harsh taste, and has sweetness and richness. It has a unique flavor,
It also had a smooth texture and melted in the mouth, making it an excellent custard food. As described above, the fermented soy milk food of the present invention has a custard-like structure, and has a soy odor, astringency, and
It has a good sweet flavor with no harshness removed, and also has a good texture and melts in the mouth, making it very effective as a dessert or health food. Example 6 Soy milk (raw soy milk with a soy protein content of 7.8%) in advance
62% by weight, 3% by weight of safflower oil, and 1% by weight of sucrose fatty acid ester are emulsified and mixed at about 60°C using a homogenizer. Add to this 24% by weight of whole egg liquid,
Add 5% by weight of sugar, 5% by weight of glucose, and an appropriate amount of essence, and mix with a stirrer to form a medium. This medium is heated at 70°C for 15 minutes and cooled to room temperature, which is repeated twice. After heating and cooling, 0.5% by weight of Streptococcus thermophilus and 0.5% of Lactobacillus bulcaricus were added to the base material.
% by weight was added, dispensed into containers, and fermented at 40 to 42°C for about 7 hours to obtain a soymilk fermented food. The food obtained as described above had a custard-like structure, had a sweet flavor without bean odor, astringency, or harsh taste, and had a very smooth texture and melted in the mouth.

【table】

[Table] *2; Strength cannot be measured because no gel is formed.

Claims (1)

[Claims] 1 Contains soy milk so that the amount of soy protein is 3-8.5% by weight, egg liquid 7-45% by weight, and sugar 8-30%.
A medium containing 0.5 to 5 weight% of fat and oil by weight and formed by mixing these is heat-treated at 60 to 70°C for 10 to 30 minutes, and after cooling if necessary, lactic acid bacteria are inoculated into the medium. , a method for producing a fermented soy milk food having a custard-like structure, which is characterized by fermenting this at 40 to 45°C for 3 to 20 hours.