JPS62155076A - Production of fermented soya milk liquor - Google Patents

Abstract

PURPOSE:To produce fermented soya milk liquor having refreshing sour taste, giving smooth feeling to the tongue, rich in nutrient components and free of grassy smell, by treating soya milk with a protease and subjecting to alcoholic fermentation and lactic fermentation. CONSTITUTION:Soya milk is treated with a protease to promote the decomposition of proteins. The protease treatment is carried out by mixing 1pt. of soya milk with 1/500-1/10,000pts. of a protease agent and maintaining the mixture at 45-55 deg.C for 3-20hr. The treated soya milk is sterilized e.g. at 90 deg.C for about 15-30min, cooled and subjected to alcoholic fermentation and lactic fermentation using yeast and lactobacillus to obtain the objective fermented soybean liquor. Preferably, the fermentation is accelerated by the addition of a fermentative sugar such as glucose, sucrose, etc., to the soya milk after the protease treatment. The fermentative sugar is especially preferably saccharified rice sugar solution to improve the taste and flavor and increase the contents of nutrient components.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing fermented soymilk liquor, and more specifically, to a method for producing fermented soymilk liquor, and more specifically, to provide a method for producing fermented soymilk liquor, which has nutritious ingredients, has no grassy odor, which is a disadvantage of soymilk, has a mild acidity, and has a smooth texture on the tongue. Concerning the production method of a new type of fermented soy milk liquor.

BACKGROUND OF THE INVENTION Soy milk contains a large amount of high-quality vegetable protein and is valued as a highly nutritious beverage, but it has the disadvantage that it tends to have a grassy odor. method has been adopted. As one of these, it has been proposed to improve the flavor by fermenting soy milk with yeast and lactic acid bacteria to produce fermented soy milk liquor (Japanese Patent Application Laid-Open No. 59-169
No. 483).

As a result of repeated studies on improving the flavor of soymilk, in particular on fermented soymilk liquor, the inventors found that by treating soymilk with protease to promote the decomposition of soybean protein, and then fermenting it with yeast and lactic acid bacteria, the flavor can be improved. We found that improvements could be made. Therefore, if protease treatment is not performed, there is a problem that the tongue texture is impaired due to protein coagulation, which is thought to be due to isoelectric precipitation of soybean protein, but this problem is resolved by protease treatment, and the tongue texture becomes smoother. Furthermore, it was found that the content of M-isolated amino acids was increased, and a fermented soybean milk liquor rich in nutritional components could be obtained.

DISCLOSURE OF THE INVENTION The present invention provides a method for producing fermented soy milk liquor, which is characterized by treating soy milk with protease, and then carrying out alcohol fermentation and lactic acid fermentation using yeast and lactic acid bacteria. In this method, it is preferable to add fermentable sugar to soybean milk after treating it with protease and before fermentation.

The soymilk used as a raw material may be soybean milk obtained from soybeans according to a conventional method, or may be soymilk obtained from other beans such as black soybeans or adzuki beans, or a mixture thereof. For example, 1 part of raw beans (hereinafter, "part" means heavy industry unless otherwise specified) is washed, soaked in night water, and 5 to 10 parts, preferably, Add 5 parts of water, crush and filter to obtain soy milk.

In the production method of the present invention, first, the obtained soymilk is treated with protease to promote protein decomposition.

As the protease, commercially available protease agents derived from various microorganisms can be used, such as Protease Amano A manufactured by Ohno Pharmaceutical Co., Ltd., Neurose, Brozyme, Protease Yr'-SS manufactured by Yakult Co., Ltd.,
Protin P manufactured by Daiwa Kasei Co., Ltd., etc. can be suitably used. This protease treatment costs 11,500 to 1 part of soy milk.
It is carried out by adding 1/I O,000 parts, preferably 1/2,000 parts of protease agent and holding at 45-55°C, preferably 50°C, for 3-20 hours, preferably 15 hours. . The protease treatment temperature is
Although the temperature is slightly higher, it is preferable to carry out the treatment at a temperature of about 50° C. in order to minimize dirt during the treatment.

After the protease treatment, fermentable sugars are preferably added to promote fermentation.

Examples of fermentable sugars include glucose and sucrose. Furthermore, as the fermentable sugar, it is preferable to use saccharified liquids of various grains that are raw materials for alcoholic beverages.
It is preferable to use a rice bran saccharified liquid as disclosed in No. 082 from the viewpoint of improving flavor and increasing nutritional components. The amount added is usually 5% of protease-treated soymilk as fermentable sugar.
By adding 0.5 to 1 part, preferably about 0.75 parts, good fermentation can be promoted.

Then, it is sterilized, for example, at 90° C. for about 15 to 30 minutes, cooled, and alcoholic fermentation and lactic acid fermentation are carried out using yeast and lactic acid bacteria according to a conventional method.

The yeast and lactic acid bacteria to be used may be ordinary ones for alcohol fermentation and lactic acid fermentation. Examples of the yeast include Brewing Association No. 6, No. 7, No. 701 and No. 9, Saccharomyces ccrevisi
ae) r F O2220,2230,2300,2
2I8.2249.2252 and 2315. As lactic acid bacteria, Lactobacillus helveticus
us), Lactobacillus plucaricus (L, bul
garicus), Lactobacillus andophilus (
L , acidophilus), Lactobacillus casei (L , casei), Streptococcus lactis (S Lreptococcus lactis )
), Streptococcus cremoris (S, cre
moris), Streptococcus diacetylactis (S.

diacetilactis), Streptococcus
Examples include thermophilus (S).

Fermentation is usually carried out at 30°C for 2 to 7 days, preferably about 5 days, alcohol content 7 to 8%, acidity 12 to 15 mQ, p
i-■ Continue until a fermented liquid with a rating of 3.8 to 4.0 (according to the food hygiene standard analysis method) is obtained.

The obtained fermented liquid can be used as it is as a soy milk fermented liquor, and if necessary, it can be adjusted to a desired composition of lactic acid, glucose, sugar, etc., for example, alcohol content of 1.5.
~5.0%, acidity 20~6.0R12, direct reducing sugar content 5
-20%, and if necessary, can be sterilized by a conventional method and made available for drinking.

The soymilk fermented liquor obtained by the production method of the present invention does not have the grassy smell characteristic of soymilk, but rather has an increased aroma component due to fermentation. It becomes smooth and has a very good flavor.

Next, the present invention will be explained in more detail with reference to Examples.

Example 1 100 parts of soybeans were soaked in water overnight, and after draining, 500 parts of water was added to prepare soy milk using a conventional method. Protease Amano A was added to 500 parts of the obtained soymilk (solid content 9.0%).
(manufactured by Ohno Pharmaceutical Co., Ltd.) and kept at 50°C for 15 hours. 75 parts of glucose is added to this protease-treated solution, sterilized at about 90° C. for 30 minutes, and then cooled to room temperature.

A Lactobacillus casei strain is inoculated into a 1O% skim milk powder aqueous dispersion and cultured at 37°C for 2 days to prepare a lactic acid bacteria starter. In addition, the IFO2300 strain was inoculated into the koji extract and cultured at 30°C for 2 days to produce a yeast starter iA.

To the glucose-added protease-treated sterilized soymilk obtained above, 5 parts of lactic acid bacteria starter and 1 x yeast starter I
0' yeast/mQ soy milk is inoculated, and lactic acid fermentation and alcohol fermentation are performed at 30°C for 5 days.

The resulting fermented liquid has an alcohol content of 75% and an acidity of 14.0.
y(lSpl-13.90, most of the direct reducing sugars are consumed.

Dilute this fermented liquid and make sugar? The desired fermented soybean milk liquor with 111 sugar content, 16% alcohol content, and 10% sugar content is obtained.

Example 2 Soy milk is prepared from soybeans in the same manner as in Example I.

Also, prepare the rice bran saccharification liquid as in uggi.

270 parts of water was heated to 58°C, 10 parts of rice bran and 0.043 parts of liquefied enzyme agent (Kokugen L manufactured by Daiwa Kasei Co., Ltd.) were added.
disperse. This dispersion was maintained at 58 to 60° C., and 90 parts of rice [1i] was gradually added thereto over about 2 hours while stirring (total of 100 parts of rice bran). The temperature is maintained for 1 hour to advance liquefaction, and then the temperature is raised to 97° C., and sterilization is performed by maintaining this temperature for 30 minutes to further advance liquefaction. This liquefied liquid was cooled to 55°C, 0.5 part of a saccharifying enzyme agent (Gluk 5B manufactured by Ohno Pharmaceutical Co., Ltd.) was added, and the temperature was increased to 55°C.
Saccharify for 20 hours. After completion of saccharification, 8, OOOr,
Centrifuge for 10 minutes at p, m, and add activated carbon to the supernatant.
1 part and filtered to obtain 208 parts of saccharified liquid.

Mix the above-mentioned soy milk and rice bran saccharified liquid at a weight ratio of 1:1,
Adjust the reducing sugar content to 15% directly with glucose.

This mixed solution was sterilized at 90°C for 30 minutes, and after cooling, alcoholic fermentation and lactic acid fermentation were performed in the same manner as in Example 1, resulting in an alcohol content of 7.4% and an acidity of 17. OmQ, pH3
, 85 (II) to obtain a fermentation liquid.

This fermented liquid is diluted and supplemented with glucose to obtain the desired fermented soy milk liquor having an alcohol content of 1.3%, an acidity of 3.0% and a sugar content of 10%.

Comparative Example 1 Same as Example 1, but without protease treatment, alcohol content 1.3%, acidity 30πQ1 sugar content 10%
Obtain soy milk fermented liquor.

Table 1 shows the amino acid composition of the fermented soy milk liquors obtained in Example 1 and Comparative Example 1.

In addition, a comprehensive sensory evaluation of the soybean milk fermented liquors obtained in Example 1 and Comparative Example 1 was conducted by five panel members. The results are shown in Table 2. This sensory evaluation is based on a comprehensive evaluation of flavor, texture, etc., and is scored based on the following criteria.

I: Good, 2. Fairly good, 3. Fair 4: Fair, 5: Poor Table 2 As is clear from Tables 1 and 2, the protease-treated fermented soybean milk liquor obtained by the present invention has a higher free amino acid content h1 than the protease-treated fermented soybean liquor obtained by the present invention. It is rich in nutrients and has a much better flavor.

Claims (4)

[Claims] (1) A method for producing fermented soy milk liquor, which comprises treating soy milk with protease, and then carrying out alcohol fermentation and lactic acid fermentation using yeast and lactic acid bacteria. (2) The production method according to item (1) above, in which the protease treatment is carried out at 45 to 55°C for 3 to 20 hours. (3) The production method according to item (1) above, wherein fermentable sugar is added after the protease treatment and before fermentation. (4) The production method according to item (1) above, wherein a saccharified rice bran solution is added after the protease treatment and before fermentation.