CN1735352A - Fermented soybean milk containing palatinose - Google Patents

Abstract

It is intended to provide fermented soybean milk in which not only the greenish smell due to soybean or soybean milk but also unpleasant taste, fermentation smell, harsh taste and acetic acid smell generating in the course of the lactic acid fermentation and acetic acid fermentation of soybean milk are relieved. It is intended to provide fermented soybean milk in which the thick texture characteristic to processed soybean products is reduced. It is intended to provide fermented soybean milk having a light and refreshing taste. By using palatinose, it becomes possible to produce fermented soybean milk having reduced thick texture of soybean and a light and refreshing taste. Moreover, the unpleasant smell of fermented soybean milk, which cannot be relieved even by using various taste-improving agents, etc., can be relieved thereby.

Description

Fermented soymilk with brown sugar

【Technical field】

The present invention relates to fermented soybean milk with excellent flavor.

【Background technique】

In recent years, with people's attention to health, various functional foods have become people's demand. In particular, soybean milk, which uses soybeans as a raw material, is attracting attention as a high-protein functional food containing high-quality protein. However, because soybean milk contains components such as 2-hexanal and several kinds of saponins derived from soybeans, the green and astringent taste derived from these components hinders the application in food. Therefore, in order to improve the unpleasant taste of soymilk and at the same time make it have the effect of regulating intestinal function, yogurt-like food of fermented soymilk, that is, fermented soymilk has been proposed and sold in the market.

Regarding the production of fermented soybean milk, it is known that the flavor of soybean milk can be improved by specific treatment or use of various lactic acid bacteria, bifidobacteria and other specific combinations in the production stage (for example, refer to Patent Documents 1 to 9.). However, although these technologies can prevent the above-mentioned green and astringent taste of soy milk to some extent in the process of fermenting soy milk, the effect is not necessarily satisfactory, and acetic acid taste as a fermentation metabolite is also produced. , Stink. In addition, the above-mentioned green and astringent taste is combined with the fermented smell produced by lactic acid fermentation and acetic acid fermentation to produce <unpleasant smell (bean smell, astringency, etc.) or unpleasant taste> (hereinafter referred to as <unpleasant smell>) unique to fermented soybean milk . In addition, the acetic acid smell which is a part of the fermentation smell further strengthens the above-mentioned green and astringent taste. Instead of saying that fermented soymilk is light and refreshing yogurt, it is better to call it a yogurt-like food that has the unique richness of soybeans, the raw material of soymilk, or a delicious tofu flavor.

The method of suppressing the unpleasant smell of fermented soybean milk is to fill and seal the fermented soybean milk in a container made of materials with an oxygen permeability lower than 100ml/m ² /24hr/atm (25μm, 25°C, 50%RH), so that the odor generated during storage The back-odor of soybeans is suppressed (for example, refer to Patent Document 10.). However, this method is ultimately aimed at suppressing the aftertaste of the original green and astringent taste of soybeans, and cannot suppress the unique strong taste and unpleasant odor of fermented soybean milk.

The prior art information related to the invention of this application is as follows.

Patent Document 1 JP-A-61-141840 Gazette (pp. 223-224)

Patent Document 2 JP-A-62-205735 Gazette (pages 181-183)

Patent Document 3 JP-A-63-7743 Gazette (p. 250)

Patent Document 4 JP-A-59-227241 (page 201 and pages 203 to 204, Table-II and Table-III)

Patent Document 5 JP-2-167044 Gazette (pages 256 to 258, Table 1 and Table 2)

Patent Document 6 JP-P-5-184320 Gazette (Pages 3 to 6, Tables 1 to 4)

Patent Document 7 Japanese Patent Application Publication No. 6-276979 (Pages 2 to 6, Tables 1 to 4, Figure 1)

Patent Document 8 JP-A-8-66161 Gazette (Pages 3 to 4, Table 1)

Patent Document 9 JP-10-201416 Gazette (Pages 3 to 6, Tables 1 to 4)

Patent Document 10 JP-A-11-75688 Gazette (Pages 3 to 5, Tables 1 and 2)

【Content of invention】

The purpose of the present invention is to provide a kind of fermented soybean milk, which can not only suppress the original green and astringent taste of soybean or soybean milk, but also suppress the unpleasant taste, fermentation smell, astringent taste and acetic acid smell of soybean milk produced in the process of lactic acid fermentation and acetic acid fermentation. . Another object of the present invention is to provide fermented soybean milk in which the richness of soybeans characteristic of soybean products is reduced. Yet another object of the present invention is to provide fermented soybean milk with a light, refreshing taste.

The present invention provides fermented soymilk characterized by containing barose. Fermented soybean milk is preferably fermented with lactic acid bacteria or bifidobacterium. The fermented soybean milk may also contain at least one of fruit juice or flavoring agent.

【Implementation】

The fermented soybean milk of the present invention contains parose.

Palatinose, also known as isomaltulose, is a disaccharide formed by combining glucose with α-1,6-glucosyl of fructose. The properties of the hydrated crystalline substance of barose are shown below. The melting point is 123 to 124°C, the specific optical rotation [α] ²⁰ _D +97.2, the reducing power of Fehling's solution is 52% of that of glucose, and the solubility (converted to anhydrous) is 29% at 20°C, 67% at 80°C. The sweetness quality of the aqueous solution was good, and the sweetness was about 42% of sucrose according to the sweetness of the solutions used for comparison.

Barose exists in honey, sugarcane juice, etc. in nature. In addition, sucrose is also present in the transfer product produced by the action of α-glucosyltransferase derived from bacteria or yeast. Industrially, barose is prepared by using α-glucosyltransferase produced by bacteria such as Protaminobacterrubrum or Serratia plymuthica to convert most of the sucrose into barose.

As the brown sugar, commercially available crystallized brown sugar-IC, brown sugar-syrup-ISN and Mintia-75 (Mildia-75) (all manufactured by Shin Mitsui Sugar Co., Ltd.) can be used.

Soymilk, the raw material of fermented soymilk, can be obtained by conventional methods, such as soaking round soybeans and defatted soybeans in water, or grinding them in a water-containing state without soaking in water (soybeans can be ground in a water-containing state), and then removing the insoluble part by filtration, etc. , which can be obtained.

The lactic acid bacteria are not particularly limited, for example, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus platarum, Lactobacillus acidophilus, Lactobacillus bulgaricus Bacteria of the genus Lactobacillus such as Lactobacillus delbrueckii subsp.bulgaricus, bacteria of the genus Streptococcus such as Streptococcus thermophilus, bacteria of the genus Lactococcus such as Lactococcus lactis, Bacteria of the genus Leuconostoc such as Leuconostoc lactis, bacteria of the genus Enterococcus such as Enterococcus faecalis, and the like. At least one or more lactic acid bacteria selected from these types of bacteria can be used arbitrarily.

Bacteria of the genus Bifidobacterium are not particularly limited, for example, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum and the like. At least one or more bifidobacteria selected from these species can be used arbitrarily.

In addition, at least one kind selected from the above-mentioned lactic acid bacteria and Bifidobacterium can be used in any combination.

Microorganisms other than Lactobacillus or Bifidobacterium, such as Bacillus, Acetobacter, Gluconobacter and other bacteria; Saccharomyces, Candida, Rhodotorula, Pichia, Shizosaccharomyces, Torula, Zygosaccharomyces and other yeasts; or Aspergillus ), Penicillium, Eurotium, Monascus, Mucor, Neurospora, Rhizopus and other filamentous fungi etc., at least one of them can be selected for use in any combination.

The fermented soybean milk can be carried out under usual conditions without any special limitation. For example, when using Lactobacillus debularii subsp. 4.5 to 4.9 (about 20 to 22 hours) is preferable. As the fermentation method, a method suitable for culturing lactic acid bacteria or bacteria of the genus Bifidobacterium is appropriately selected, for example, static culture, stirring culture, shaking culture, and aeration culture are used.

In the fermented soymilk of the present invention, the compounding amount of barose is not particularly limited, preferably 1 to 37% by weight of the total amount of the final product, especially preferably 5 to 25% by weight. When it is less than 1% by weight, the light feeling of the fermented soybean milk of the present invention is not sufficiently expressed. If it exceeds 37% by weight, if the sugar is added to the soybean milk before fermentation, the fermentation cannot be fully performed due to the high osmotic pressure, and if the sugar is added to the soybean milk after fermentation, the sugar will crystallize due to the low solubility of the sugar Precipitated from the product.

In the fermented soybean milk of the present invention, barose can be used alone, or barose can be used in combination with other sweeteners, such as sugars such as sucrose, heterosexualized sugar, glucose, fructose, trehalose, lactose, xylose; sorbitol, Sugar alcohols such as xylitol, butylene glycol, reduced lactose, reduced barose (registered trademark: parachinitto), reduced syrup, reduced maltose syrup; aspartame, sucralose, acesulfame potassium ( High-intensity sweeteners such as Acesuflame potassium), Alitame, Stevia, and Glycyrrhizin. It is preferred to use barose and sucrose in combination. At this time, the proportion of the sugar in the added sweetener is not particularly limited, and the content of the sugar is 10% to 100%, preferably 20% to 100%, relative to the full sweetness of the added sweetener. %.

Various fruit juices can be added to the fermented soybean milk of the present invention to obtain better flavor. For example, add orange, banana, strawberry, peach and other fruit juices, or use one or more of them in combination. The amount of fruit juice added is not particularly limited, preferably 1% to 60% by weight, and preferably 1% to 40% by weight in order to maintain the functionality of the fermented soybean milk.

Various flavoring agents are added to the fermented soybean milk of the present invention to obtain better flavor. For example, add yogurt, berry, orange, pear, perilla, citrus, apple, mint, grape, pear, custard, peach, Flavoring agents such as melon, banana, tropical, vanilla, black tea, and coffee can be used alone or in combination. In particular, yogurt-based, strawberry-based, citrus-based, and pear-based flavoring agents have good compatibility with the above-mentioned fermented soybean milk containing sugarcane extract. The amount of flavoring agent added is not particularly limited, but it is preferably 0.05% to 0.5% by weight, and preferably 0.1% to 0.3% by weight in consideration of flavor.

In the fermented soybean milk of the present invention, the above-mentioned various fruit juices or the above-mentioned various flavoring agents can be arbitrarily added in combination.

In the fermented soybean milk of the present invention, other food materials such as emulsifiers, thickeners (stabilizers), various vitamins, sour agents, herb extracts, minerals, and other functional materials can be added. Specifically, emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, and lecithin; thickeners (stabilizers) such as agar, gelatin, alginate, ancient imine, xanthan gum, pectin, and locust bean gum; vitamins A, vitamin B, vitamin C, vitamin E and other vitamins.

The fermented soybean milk of the present invention can be produced by a predetermined method, preferably by the following method.

Ferment soymilk with lactic acid bacteria or bacteria of the genus Bifidobacterium, add sugar to soymilk (or fermented soymilk) at any stage before, during, or after the fermentation stage, and add fruit juice and flavoring agents at any stage as needed At least one of them can make the fermented soybean milk of the present invention.

When sugar is added to soybean milk before fermentation, after fermentation, a flavoring agent or fruit juice is added as needed, or a sweetener is added to adjust the sweetness.

When adding crocodile to fermented soybean milk after fermentation, a syrup solution containing crocodile is mixed with the base liquid of fermented soymilk, and a flavoring agent or fruit juice is added as needed, or a sweetener is added to adjust the sweetness.

Barose can be crystallized or added to soymilk or fermented soymilk in a syrupy state.

When adding parose to fermented soybean milk, it is preferably added in a syrup state because the solubility of parose is low. In Examples 7 and 8 below, parose was added in a syrup state.

The fermented soymilk of the present invention is fermented soymilk with reduced soy flavor and light, fresh taste, and can suppress the unpleasant odor of fermented soymilk that cannot be suppressed even with various taste improving agents.

In the following Examples 7 and 8, a syrup containing sucrose and sucrose was added to the fermented soybean milk base liquid. In this case, although it is necessary to prepare a high-concentration syrup, the effect of the present invention can be obtained by using a prepared syrup of a practical concentration. Also, the reason why the effect of the present invention is obtained when the syrup solution containing parose is added to the fermented soybean milk base liquid is not clear, but it is considered that the effect of the present invention is determined by the taste quality and hiding power of parose.

In the following Examples 1 to 6, barose or barose and sucrose were added to the soybean milk before fermentation. When barose, or barose and sucrose are added to soybean milk before fermentation, although the reason for obtaining the effect of the present invention is not clear, it is considered not only because of the taste quality characteristics and hiding power of barose, but also because of the presence of barose in the soybean milk. The effects involved in fermentation change the taste quality of fermented soymilk. That is, adding sucrose to soybean milk before fermentation changes the osmotic pressure of soybean milk, and the metabolism of sugar by bacteria differs depending on the type of sugar, resulting in a different fermentation than when only sucrose is added. State, as a result, the experimental sample containing sucrose compared to the comparison sample containing only sucrose, it is considered that its bland feeling is particularly clearly displayed.

The fermented soybean milk of the present invention can be any one of pure yogurt type, flavored yogurt type, fruit yogurt type, sweet type and the like. In addition, the fermented soy milk of the present invention can also be in any form such as pure yogurt type, soft yogurt type, drinking yoghurt type, solid (hard) yoghurt type, frozen yoghurt type, etc. . In addition, after the fermentation is completed, the fermented soymilk can also be sterilized at a stage before mixing the fermented soymilk and the syrup liquid to produce a product containing dead bacteria.

The following examples illustrate the present invention in detail, but the present invention is not limited by these examples.

Example

The percentage (%) in the text of an example means weight/weight% unless otherwise indicated.

Flavor evaluations in Examples are as follows.

First of all, the special panel (paneler) evaluates the following 7 grades, -3: the comparison sample is considered very bland, -2: the evaluation is in the middle of -3 and -1, -1: the comparison sample is felt to be bland, 0: The comparative sample and the experimental sample have the same blandness, 1: the experimental sample has a bland taste, 2: the middle between 1 and 3, 3: the experimental sample is very bland. And find the average of all group discussions.

If the average value is between -3 and -1, the comparison sample has a light taste, and the evaluation is ×; if the average value is between -1 and 0.5, the two samples have the same light taste, and the evaluation is △; if the average value is between 0.5 and 1.5 When the average value is 1.5 or more, the test sample has a bland taste, and the evaluation is ◎.

Embodiment 1 (the solid yogurt type fermented soybean milk that adds sugar before fermentation)

Comparative samples 1 to 5 were soymilk (manufactured by Chemifa Co., Ltd., with a soybean solid content of more than 8%) with 3%, 5%, 7%, 10%, and 15% of sucrose added, respectively, and The obtained solid yogurt type fermented soybean milk. The manufacturing method of Comparative Samples 1 to 5 is as follows: Add the sucrose shown in Table 1 to the soybean milk respectively, heat it to boiling, and dissolve the sucrose. Transfer the soya-bean milk to a fermentation container, and after cooling to 43°C, add 1 g of sour milk bacteria (manufactured by Kyodo Dairy Co., Ltd., containing Lactobacillus subsp. Homogeneous state. After stirring, put the soymilk into a 43°C incubator and ferment until the pH is 4.7.

Experimental samples 1 to 5 are based on the sweetness of sucrose in soymilk, and can add 3%, 5%, 7%, 10% and 15% of the amount of sweetness of barose in soymilk respectively (refer to Table 1 ), and the obtained solid yogurt type fermented soybean milk. The manufacturing methods of experimental samples 1 to 5 are as follows: the amount of crocodile shown in Table 1 (trade name: crystalline crocodile-IC, manufactured by Shin Mitsui Sugar Co., Ltd.) is added to soybean milk respectively, and the crocodile is heated to boiling to dissolve the crocodile . The soymilk was transferred to a fermentation vessel and fermented in the same manner as the comparative sample.

Flavor evaluation was performed as follows, and 7 panelists evaluated the samples of the comparative samples 1-5 and the experimental samples 1-5 with the same sweetness degree of the added sweetener, respectively. In addition, each sample was stored in a refrigerator until the start of the experiment. The results are shown in Table 2.

The fermented soybean milk of table 1 embodiment 1 sample name Added sweetness (sucrose conversion (%)) The amount of sugar added (%) Amount of sucrose added (%) Comparative sample 1 3 0 3.0 Comparative sample 2 5 0 5.0 Comparative sample 3 7 0 7.0 Comparative sample 4 10 0 10.0 Comparative sample 5 15 0 15.0 Test sample 1 3 7.1 0 Test sample 2 5 11.9 0 Test sample 3 7 16.7 0 Test sample 4 10 23.8 0 Test sample 5 15 35.7 0

The flavor evaluation of table 2 embodiment 1 result Comparing sample 1 with test sample 1 ◎ Compare sample 2 with test sample 2 ◎ Comparing sample 3 with test sample 3 ◎ Comparing sample 4 with test sample 4 ◎ Comparing sample 5 with test sample 5 ◎

As shown in Table 2, compared with the comparison samples 1 to 5, the experimental samples 1 to 5 were evaluated as having increased lightness. In addition, according to the opinions of the panel, experimental samples 1 to 5 generally lost the green and astringent taste unique to soybeans, and improved the refreshing sour taste.

Embodiment 2 (the solid yogurt type fermented soybean milk that adds sugar before fermentation)

Comparative samples 1 to 5 are the same solid yogurt type fermented soybean milk as in Example 1.

Experimental samples 6 to 10 are comparative samples 1 to 5 corresponding to Example 1, in which half of the sweetness of sucrose is replaced by adding brown sugar to form solid yogurt-type fermented soybean milk. (Refer to Table 3).

Flavor evaluation was carried out as follows. A panel of 7 persons evaluated the sample combinations of comparative samples 1 to 5 and experimental samples 6 to 10 in which the added sweeteners had the same sweetness. And, each sample was stored in the refrigerator until the experiment. The results are shown in Table 4.

The fermented soybean milk of table 3 embodiment 2 sample name Added sweetness (sucrose conversion (%)) The amount of sugar added (%) Amount of sucrose added (%) Comparative sample 1 3 0 3.0 Comparative sample 2 5 0 5.0 Comparative sample 3 7 0 7.0 Comparative sample 4 10 0 10.0 Comparative sample 5 15 0 15.0 Test sample 6 3 3.6 1.5 Test sample 7 5 6.0 2.5 Test sample 8 7 8.4 3.5 Test sample 9 10 11.9 5.0 Test sample 10 15 17.9 7.5

The flavor evaluation of table 4 embodiment 2 result Comparing sample 1 with test sample 6 ○ Comparing sample 2 with test sample 7 ◎ Comparing sample 3 with test sample 8 ◎ Comparing sample 4 with test sample 9 ◎ Comparing sample 5 with test sample 10 ○

As shown in Table 4, compared with comparative samples 1 to 5, experimental samples 6 to 10 were evaluated as having increased lightness. Also, according to the opinion of the panel, experimental samples 6 to 10 generally lost the green and astringent taste unique to soybeans, and improved the refreshing sour taste.

Embodiment 3 (the solid yogurt type fermented soya-bean milk that adds sugar before fermentation)

Comparative samples 1 to 5 are the same solid yogurt type fermented soybean milk as in Example 1.

Experimental samples 11 to 15 are comparative samples 1 to 5 corresponding to Example 1, in which 30% of the sweetness of sucrose is replaced by adding brown sugar to form solid yogurt-type fermented soybean milk. (Refer to Table 5).

Flavor evaluation was carried out as follows. A panel of 7 persons evaluated each of the sample combinations of Comparative Samples 1 to 5 and corresponding Experimental Samples 11 to 15 having the same sweetness degree of the added sweetener. In addition, each sample was stored in the refrigerator until the experiment. The results are shown in Table 6.

The fermented soybean milk of table 5 embodiment 3 sample name Added sweetness (sucrose conversion (%)) The amount of sugar added (%) Amount of sucrose added (%) Comparative sample 1 3 0 3.0 Comparative sample 2 5 0 5.0 Comparative sample 3 7 0 7.0 Comparative sample 4 10 0 10.0 Comparative sample 5 15 0 15.0 Test sample 11 3 2.1 2.1 Test sample 12 5 3.6 3.5 Test sample 13 7 5.0 4.9 Test sample 14 10 7.1 7.0 Test sample 15 15 10.7 10.5

The flavor evaluation of table 6 embodiment 3 result Comparing sample 1 with test sample 11 ◎ Comparing sample 2 with test sample 12 ◎ Comparing sample 3 with test sample 13 ◎ Comparing sample 4 with test sample 14 ◎ Comparing sample 5 with test sample 15 △

As shown in Table 6, compared with the comparative samples 1-5, the experimental samples 11-15 evaluated that the light feeling increased. Also, according to the opinion of the panel, Experimental Samples 11 to 15 generally reduced the green and astringent taste peculiar to soybeans and improved the refreshing sour taste.

According to the evaluation results in Tables 2, 4 and 6 above, a part or all of the sweetness of sucrose is replaced by barose to produce fermented soybean milk with a light flavor.

Embodiment 4 (drinking yogurt type fermented soybean milk)

Comparative samples 6 to 9 were soymilk (manufactured by Chemifa Co., Ltd., containing more than 8% soybean solid content) with 5%, 7%, 10%, and 15% of sucrose added, respectively, and after fermentation, added water, and then add sucrose so that the added sweetness between the comparison samples is the same, so as to become drinking yogurt type fermented soybean milk. The manufacturing methods of Comparative Samples 6 to 9 are as follows: the amount of sucrose shown in Table 1 was added to soybean milk respectively, and the sucrose was dissolved by heating to boiling. Transfer the soymilk to a fermentation container, and after cooling to 43°C, add 1 g of yogurt inoculum (manufactured by Kyodo Emulsion Co., Ltd., containing Lactobacillus dabs subsp. bulgaricus and Streptococcus thermophilus) to 500 ml of soymilk. Stir until smooth. After stirring, put the soymilk into a thermostat at 43°C and ferment until pH 4.7.

180 g of each fermented soybean milk and 220 g of water (trade name: Kylin Alkaline Ionized Water, Kirin Beverage Co., Ltd.) were put into a mixer, and fully stirred into a homogeneous state. At this time, in order to make the added sweetness of Comparative Sample 9 (6.75% in terms of sucrose: 15%×180g/(180g+220g)=6.75) equal to the added sweetness of Comparative Samples 6 to 8, in Comparative Samples 6 to 8 Sucrose was added separately. (Refer to Table 7).

Experimental samples 16 to 19 were based on the sweetness of sucrose in soy milk, respectively adding 5%, 7%, 10%, and 15% of the sweetness of sugar (refer to Table 7). After fermentation, add water, and then add Sucrose made it the same as the added sweetness of the comparison sample, resulting in drinking yogurt type fermented soybean milk. Experimental samples 16 to 19 were manufactured as follows: Add sugar (trade name: crystalline sugar-IC, manufactured by Shin Mitsui Sugar Co., Ltd.) shown in Table 7 to soybean milk, and heat until boiling to dissolve the sugar. sugar. The soymilk was transferred to a fermentation vessel and fermented in the same manner as the comparative sample.

180 g of each fermented soybean milk and 220 g of water (trade name: Kylin Alkaline Ionized Water, Kirin Beverage Co., Ltd.) were put into a mixer, and fully stirred to make it into a homogeneous state. At this time, in order to make the sweetness added to Experimental Sample 19 (6.75% in terms of sucrose: 15%×180g/(180g+220g)=6.75) the same as the sweetness added to Experimental Samples 16 to 18, the sweetness added to Experimental Samples 16 to 18 Add sucrose respectively in 18. (Refer to Table 7).

Flavor evaluation was carried out as follows. A panel of 7 people evaluated the comparative samples 6 to 9 and the corresponding experimental samples 16 to 19 with the same sweetness level of the sweetener added before fermentation, respectively. In addition, each sample was stored in a refrigerator until the start of the experiment. The results are shown in Table 8.

The drinking yogurt type fermented soybean milk of table 7 embodiment 4 sample name Added before fermentation Addition of sugar before fermentation The amount of sucrose added before fermentation (for The amount of sucrose added after fermentation (for Sweetness (converted according to the sweetness of sucrose) Amount (% by weight of soybean milk) weight% of soybean milk) Beverage % by weight) Comparative sample 6 5 0 5.0 4.5 Comparative sample 7 7 0 7.0 3.6 Comparative sample 8 10 0 10.0 2.3 Comparative sample 9 15 0 15.0 0.0 Test sample 16 5 11.9 0 4.5 Test sample 17 7 16.7 0 3.6 Test sample 18 10 23.8 0 2.3 Test sample 19 15 35.7 0 0.0

The result of table 8 embodiment 4 result Comparing sample 6 with test sample 16 ◎ Comparing sample 7 with test sample 17 ○ Comparing sample 8 with test sample 18 ◎ Comparing sample 9 with test sample 19 ◎

As shown in Table 9, compared with comparative samples 6 to 9, experimental samples 16 to 19 were evaluated as having increased lightness. In addition, according to the opinions of the panel, the experimental samples 16 to 19 have reduced the green and astringent taste unique to soybeans as a whole, and improved the refreshing sour taste.

Embodiment 5 (drinking yogurt type fermented soybean milk)

Comparative samples 6 to 9 are the same drinking yogurt type fermented soybean milk as in Example 4.

Experimental samples 20 to 23 are half of the sucrose sweetness of comparative samples 6 to 9 in Example 4 replaced by added sugar. After fermentation, water is added, and sucrose is added until the added sweetness is the same as that of the comparative samples, thereby forming Drinking yogurt-type fermented soybean milk. (Refer to Table 9).

Flavor evaluation was performed as follows. A panel of 7 people evaluated each of Comparative Samples 6 to 9 and Experimental Samples 20 to 23 having the same sweetness degree of the sweetener added before fermentation. In addition, each sample was stored in a refrigerator until the start of the experiment. The results are shown in Table 10.

The drinking yogurt type fermented soybean milk of table 9 embodiment 5 sample name Sweetness added before fermentation (converted according to the sweetness of sucrose) The amount of sugar added before fermentation (% by weight to soybean milk) Addition of sucrose before fermentation (% by weight to soybean milk) Addition of sucrose after fermentation (% by weight of beverage) Comparative sample 6 5 0 5.0 4.5 Comparative sample 7 7 0 7.0 3.6 Comparative sample 8 10 0 10.0 2.3 Comparative sample 9 15 0 15.0 0.0 Test sample 20 5 6.0 2.5 4.5 Test sample 21 7 8.4 3.5 3.6 Test sample 22 10 11.9 5.0 2.3 Test sample 23 15 17.9 7.5 0.0

The result of table 10 embodiment 5 result Comparing sample 6 with test sample 20 ◎ Comparing sample 7 with test sample 21 ◎ Comparing sample 8 with test sample 22 ◎ Comparing sample 9 with test sample 23 ○

As shown in Table 10, compared with the comparative samples 6-9, the experimental samples 20-23 evaluated that the light feeling increased. Also, according to the opinion of the panel, the test samples 20 to 23 generally reduced the green and astringent taste peculiar to soybeans and improved the refreshing sour taste.

Embodiment 6 (drinking yogurt type fermented soybean milk)

Comparative samples 6 to 9 are the same drinking yogurt type fermented soybean milk as in Example 4.

Experimental samples 24 to 27 are the 30% sucrose sweetness of comparative samples 6 to 9 corresponding to Example 4 replaced by added sucrose. After fermentation, water is added, and sucrose is added so that the added sweetness is the same as that of the comparative sample, thereby Form drinking yogurt type fermented soybean milk. (Refer to Table 11).

Flavor evaluation was carried out as follows. A panel of 7 people evaluated each of the same combinations of sweetness levels of sweeteners added before fermentation in Comparative Samples 6 to 9 and Experimental Samples 24 to 27. In addition, each sample was stored in a refrigerator until the start of the experiment. The results are shown in Table 12.

The drinking yogurt type fermented soybean milk of table 11 embodiment 6 sample name Sweetness added before fermentation (converted according to the sweetness of sucrose) The amount of sugar added before fermentation (% by weight to soybean milk) Addition of sucrose before fermentation (% by weight to soybean milk) Addition of sucrose after fermentation (% by weight of beverage) Comparative sample 6 5 0 5.0 4.5 Comparative sample 7 7 0 7.0 3.6 Comparative sample 8 10 0 10.0 2.3 Comparative sample 9 15 0 15.0 0.0 Test sample 24 5 3.6 3.5 4.5 Test sample 25 7 5.0 4.9 3.6 Test sample 26 10 7.1 7.0 2.3 Test sample 27 15 10.7 10.5 0.0

The result of table 12 embodiment 6 result Comparing sample 6 with test sample 24 ◎ Comparing sample 7 with test sample 25 ◎ Comparing sample 8 with test sample 26 ◎ Comparing sample 9 with test sample 27 △

As shown in Table 12, compared with the comparative samples 6-9, the experimental samples 24-27 evaluated that the light feeling increased. In addition, according to the opinion of the panel, the experimental samples 24 to 27 have reduced the green and astringent taste peculiar to soybeans as a whole, and improved the refreshing sour taste.

According to the evaluation results in Tables 8, 10 and 12 above, a part or all of the sweetness of sucrose is replaced by barose, and fermented soybean milk with a light flavor can be made.

Example 7 (yogurt type fermented soybean milk with added syrup after fermentation)

Comparative samples 10 to 12 are yogurt-type fermented soybean milks with 5%, 10% and 15% final concentrations of sucrose prepared by adding 60% sucrose syrup and water to the base liquid of fermented soybean milk.

The manufacturing method of fermented soya-bean milk base liquid is as follows: with 500ml of soya-bean milk, it is suitable to add 1g of yogurt inoculum (manufactured by Kyodo Dairy Co., Ltd., containing Lactobacillus delbueckii subsp.) and Streptococcus thermophilus ( Streptococcusthermophilus)) into soybean milk (manufactured by Kibun Food Chemifa Co., Ltd., containing more than 8% soybean solid content), and stirred to a uniform state. After stirring, put the soymilk into a thermostat at 43° C., and ferment it until the pH is 4.7 to obtain a fermented soymilk base liquid.

Comparative samples 10 to 12 were produced as follows: 60% sucrose syrup and water (trade name: Kylin Alkaline Ionized Water, Kirin Beverage Co., Ltd.) were added to fermented soybean milk in the amount shown in Table 13, and stirred to a uniform state.

Experimental samples 28 to 30 are fermented soymilk bases with syrup containing 17.75% sucrose and 42.25% barose (barose contributes 50% of the sweetness) and water, converted to sucrose to adjust the final concentration of sucrose to 5% respectively , 10% and 15% yogurt-type fermented soybean milk. Experimental samples 28 to 30 were produced as follows: Syrups containing 17.75% sucrose and 42.25% barose (trade name: Crystallized barose-IC, manufactured by Shin Mitsui Sugar Co., Ltd.) were added to fermented soybean milk in the amounts shown in Table 13. and water (trade name: Kylin Alkaline Ionized Water, Kirin Beverage Co., Ltd.), stirred into a homogeneous state.

Flavor evaluation was carried out as follows. A panel of 7 people evaluated each of Comparative Samples 10 to 12 and corresponding Experimental Samples 28 to 30 having the same sweetness degree of the sweetener added after fermentation. In addition, each sample was stored in a refrigerator until the start of the experiment. The results are shown in Table 14.

The fermented soybean milk of table 13 embodiment 7 sample name Added sweetness (converted from sucrose sweetness (%)) Amount of fermented soybean milk (% of sample) Amount of water added (% of sample) Addition of syrup with 17.75% sucrose and 42.25% parose (% to sample) Addition of 60% sucrose syrup (% to sample) Comparison Sample 10 5 80.2 11.5 - 8.3 Comparison Sample 11 10 60.3 23.0 - 16.7 Comparison Sample 12 15 40.5 34.5 - 25.0 Test sample 28 5 80.2 5.7 14.1 - Test sample 29 10 60.3 11.5 28.2 - Test sample 30 15 40.5 17.2 42.3 -

The flavor evaluation of table 14 embodiment 7 result Comparing sample 10 with test sample 28 △ Comparing sample 11 with test sample 29 ○ Comparing sample 12 with test sample 30 ◎

As shown in Table 14, compared with Comparative Samples 10 to 12, Experimental Samples 28 to 30 were evaluated as having increased lightness. In particular, the degree of sweetness was in a relatively high range of 15% or more in terms of sucrose, and the difference was significant. In addition, according to the opinion of the panel, experimental samples 28 to 30 generally lost the green and astringent taste unique to soybeans, and improved the refreshing sour taste.

Example 8 (yogurt-type fermented soybean milk with syrup added after fermentation)

Comparative samples 10 to 12 are the same yogurt-type fermented soybean milk as in Example 7.

Experimental samples 31 to 33 are fermented soymilk liquid containing 29.7% sucrose and 30.3% barose syrup (barose contributes 30% to the sweetness) and water, converted to sucrose to adjust the final concentration of sucrose to 5% respectively , 10% and 15% yogurt-type fermented soybean milk. The manufacturing method of experimental samples 31 to 33 is as follows: the fermented soymilk of the amount shown in Table 15 was added respectively the syrup containing 29.7% sucrose and 30.3% barose and water (trade name: Kylin alkali ion water, Kylin Beverage Co., Ltd.), Stir until uniform.

Flavor evaluation was performed as follows. A panel of 7 people evaluated each of comparative samples 10 to 12 and corresponding experimental samples 31 to 33 having the same sweetness degree of the sweetener added after fermentation. In addition, each sample was stored in a refrigerator until the start of the experiment. The results are shown in Table 16.

The fermented soybean milk of table 15 embodiment 8 sample name Added sweetness (converted from sucrose sweetness (%)) Amount of fermented soybean milk (% of sample) Amount of water added (% of sample) Addition of syrup with 29.7% sucrose and 30.3% parose (% to sample) Addition of 60% sucrose syrup (% to sample) Comparison Sample 10 5 80.2 11.5 - 8.3 Comparison Sample 11 10 60.3 23.0 - 16.7 Comparison Sample 12 15 40.5 34.5 - 25.0 Test sample 31 5 80.2 8.0 11.8 - Test sample 32 10 60.3 16.1 23.6 - Test sample 33 15 40.5 24.1 35.4 -

The flavor evaluation of table 16 embodiment 8 result Comparing sample 10 with test sample 31 △ Comparison sample 11 with test sample 32 ◎ Comparing sample 12 with test sample 33 ◎

As shown in Table 16, compared with the comparative samples 10-12, the experimental samples 31-33 evaluated that the light feeling increased. In particular, the degree of sweetness was significantly different in the high range of 10% or more in terms of sucrose. Also, according to the opinion of the panel, the test samples 28 to 30 generally reduced the green and astringent taste peculiar to soybeans, and improved the refreshing sour taste.

According to the above evaluation results in Tables 14 and 16, some or all of the sucrose corresponding to the sweetness can be replaced with barose to produce fermented soybean milk with a light flavor.

Industrial availability

The use of barose can produce fermented soymilk with a reduced soybean taste and a light, refreshing taste, and can also suppress the unpleasant odor of fermented soymilk that cannot be suppressed by using various taste improvers. Therefore, the present invention has industrial applicability.

Claims (7)

1. A fermented soybean milk is characterized in that it contains molasses. 2. The fermented soybean milk as claimed in claim 1, wherein said fermented soybean milk is made by fermenting soybean milk with lactic acid bacteria or bacteria of the genus Bifidobacterium. 3. The fermented soy milk as claimed in claim 1, wherein, described fermented soy milk is the bacteria of the genus Bacillus, Acetobacter, Glucobacterium, Saccharomyces, Candida, Rhodobacter Yeasts of the genera Saccharomyces, Pichia, Schizosaccharomyces, Tonosaccharomyces, and Saccharomyces, or Aspergillus, Penicillium, Cystis, Monascus, White mold, Neurospora At least one kind of filamentous fungus such as Bacillus genus and Koji genus can be mixed with fermented soybean milk. 4. The fermented soybean milk according to any one of claims 2 or 3, wherein the lactic acid bacteria are bacteria of the genus Lactobacillus, bacteria of the genus Streptococcus, bacteria of the genus Lactococcus, bacteria of the genus Leuconostoccus or bacteria of the genus Enterococcus at least one of . 5. fermented soybean milk as claimed in claim 4, wherein, said lactic acid bacteria are Lactobacillus casein, Lactobacillus paracasein, Lactobacillus plantarum, Lactobacillus acidophilus Oxygen, Lactobacillus dabs subspecies bulgaricus, At least one of Streptococcus thermophilus, Lactococcus lactis, Leuconostoc lactis or Enterococcus faecalis. 6. The fermented soybean milk according to any one of claims 2 or 3, wherein the bacteria of the genus Bifidobacterium are at least one of Bifidobacterium breve, Bifidobacterium longum or Bifidobacterium longum. 7. The fermented soybean milk according to any one of claims 1 to 6, wherein said fermented soybean milk further contains at least one of fruit juice or aroma.