JPS6030639A - Preparation of soybean whey drink - Google Patents

Abstract

PURPOSE:To prepare a drink free from the undesirable bean smell of whey, by inoculating and fermenting lactobacillus in a medium containing soya milk and sugar, separating the fermented soya milk into whey and curd, and adjusting the whey to a specific pH. CONSTITUTION:Lactobacillus is inoculated in a medium containing soya milk and sugar, and having a soybean protein content of about 0.5-2.5wt% and sugar content (e.g. lactose) of >=0.2wt%, and the soya milk is fermented. The amount of the inoculated lactobacillus is preferably 1-5wt% of the medium (the number of cells is 10<7>-10<8>/ml). The sugar is decomposed slowly to lactic acid by the lactobacillus to effect the gradual lowering of the pH of the soya milk to acidic side until the soya milk is separated into whey and curd. The fermentation is carried out usually at 40-45 deg.C for 6-40hr to lower the pH of the soya milk to 3.4-4.4. The soybean whey is separated from the soya milk, and the separated whey is used as a base of the objective drink having a pH adjusted to 3.4- 4.4.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a soybean whey beverage that can remove the unpleasant soybean odor, musty taste, and harsh taste of soybean whey.

In recent years, with the trend of health-consciousness, soy milk has been attracting a lot of attention because of its high-quality nutritional composition, including vegetable protein, various vitamins, and lipids. At the same time, various types of 1c foods are being actively developed using such soy milk.
Many foods such as soy milk drinks, soy milk cheese, and soy milk sweets are on the market.

In addition, most of the protein contained in soybeans is glycinin, which is a type of globulin.
Its amino acid composition is superior to that of general plant proteins and almost comparable to that of milk casein. Therefore, the extraction of this protein itself from soybeans and the production of products are also actively being carried out.

By the way, when soybean milk is used to produce cheese or the like or when protein is extracted from soybean flour or the like, soybean whey is obtained as a byproduct during these productions. This soybean whey contains many proteins such as globulin and albumin, as well as vitamins and minerals. However, although soybean whey is extremely rich in nutritional composition as described above, in reality it is hardly used for food products.

In addition, the BOD value of soybean whey is extremely high, reaching tens of thousands, and soybean whey produced during the production of soymilk cheese and soybean protein cannot be disposed of directly into rivers or oceans. The effective use of phosphorus has been one of the major challenges in this industry.

The biggest problem in conventionally making it difficult to use soybean whey in beverages and the like is that soybean whey has a unique unpleasant bean odor, and also has a pungent or acrid taste. In order to solve this problem, research has been carried out in the past, for example, in Japanese Patent Publication No. 57-49189.According to this, soybean whey was first given a thermal history to remove the bean odor, and then the soybean whey was given a heat history to remove the soybean odor. Carbonated to remove. However, in the above case,
If either the heat history or carbonation treatment is missing, the resulting beverage will have a bean odor or a musty taste, and naturally, it will not cause any problem in either odor or taste and will not be carbonated. Couldn't get a drink.

Therefore, in view of the above-mentioned known technology, the present inventors have developed a soybean product that can remove the unpleasant bean odor, astringent taste, and harsh taste of soybean whey without subjecting the soybean whey to heating or carbonation treatment. Further research was carried out with the aim of obtaining a method for producing whey drinks.

As a result, instead of inoculating soy milk with lactic acid bacteria and rapidly increasing the acidity of soy milk as would be the case when adding acid directly,
Lactic acid fermentation is gradually promoted by the action of lactic acid bacteria, thereby separating soybean milk into curd and whey to obtain soybean whey, and particularly 3. It has been found that by adjusting the ratio to 4 to 4.4, it is possible to obtain a rich-flavored beverage in which the unpleasant bean odor, astringent taste, and harsh taste of soybean whey are satisfactorily removed. It has also been found that according to this method, it is possible to obtain a beverage with a similar good flavor even when the soybean whey is not heated or carbonated.

The present invention has been made based on the above findings, and the gist thereof is to inoculate lactic acid bacteria into a medium containing at least soy milk and sugar, ferment this to separate soy milk into whey and curd, and obtain the obtained product after separation. Boko-4-J! 4t, :L"°
“°°°°” ■80% of the beverage is obtained,
This is a method for producing a soybean whey beverage.

The present invention will be described in detail below.

In the present invention, first, a medium containing at least soy milk and sugar is formed. Here, soy milk refers to anything obtained by conventional methods from raw soybeans or defatted soybeans, such as those obtained by soaking raw soybeans or defatted soybeans in water, grinding them, and removing the residue. (general soybean milk), or one produced using the dried product or concentrate obtained as above as a raw material, etc. is used. In addition, the amount of soymilk used in the medium should be such that the amount of soybean protein in the medium is approximately 0.5 to 2.5% by weight to increase the yield of soybean knees. preferred above.

Further, the sugar may be any substance as long as it promotes lactic acid fermentation, and for example, lactose, glucose, sucrose, or a mixture thereof can be used. In this case, the amount of sugar used is preferably 0.2% by weight or more in the medium, and the amount of sugar used is preferably 0.2% by weight or more in the medium.
If the amount is less than 0.2%, the lactic acid fermentation described later may not be carried out sufficiently.

In addition to the above-mentioned soymilk and sugar, vitamins, minerals, sweeteners, etc. can also be appropriately contained in the medium.

In the present invention, the above-mentioned compositions are mixed using, for example, a stirrer to form a medium. The formed medium is heat sterilized, for example, at 130 to 140°C for 5 to 60 seconds.

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.

Next, in the present invention, lactic acid bacteria are inoculated into the above medium and fermented to separate soymilk into whey and curd. Here, lactic acid bacteria are those that have the ability to break down common sugars and produce lactic acid (such as those used in regular cheese and yogurt).
For example, lactic acid bacilli such as Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus lacteis, Lactobacillus casei, and Lactobacillus neigleti, and lactic acid cocci such as Streptococcus thermophilus and Streptococcus thalemoris can be used. Among the lactic acid bacteria mentioned above, especially when using Lactobacillus, it can be separated into soy milk whey and curd by lactic acid fermentation as described below, and El)-1 is within the range specified in the present invention. You can get 100% of small soybean needles.

In the present invention, the above-mentioned lactic acid bacteria are inoculated into a medium to ferment soymilk.
It is preferable to inoculate to 5% by weight.

In this state, lactic acid bacteria gradually decompose sugar and produce lactic acid (lactic acid fermentation), and the pH of soymilk gradually decreases to the acidic side, and eventually soymilk separates into whey and curd. Fermentation in this case is usually carried out at 40-45° C. for 6-40 hours in order to reduce the l)H of the soymilk to 3°-4.4. Note that the separation of whey and curd is most noticeable around pH 4.3, which is generally said to be the isoelectric point of soybean protein. Also, the pH of soy milk
By stirring the soy milk just before it reaches its isoelectric point,
The separation efficiency of whey and curd can be further improved.

Soybean whey separated from soymilk as described above is collected by centrifugation or filtration. In this case, before the above-mentioned centrifugation or filtration, the soy milk is
Heat treatment is performed at 5°C for about 1 to 5 minutes to aggregate albumin dissolved in soybean whey, followed by centrifugation or filtration to simultaneously remove the above-mentioned albumin aggregates, Soybean whey with a more refreshing taste can be obtained. In addition, in this case, as described later, it is possible to effectively prevent the suspension that occurs when a soybean whey beverage is sterilized after preparation, and the acidity of soybean whey increases rapidly, resulting in quality It is also possible to prevent a decrease in

By the way, when soybean milk is fermented using lactic acid bacteria other than Lactobacillus, the l)H of soymilk may not be reduced to near the isoelectric point of soybean protein, but in this case as well, soymilk cannot be converted into whey. It is possible to separate these lactic acid bacteria and Lactobacillus or citric acid, if necessary.
Acids such as lactic acid and malic acid can also be used in combination.

Next, in the present invention, the soybean whey obtained by separating soybean milk as described above is used as a base material, and the pH is 3.4 to 4.4.
Obtain a beverage that has been adjusted to. Beverages are usually prepared by adding sweetness and flavor to soybean whey using beverage-grade sugar, flavoring agents, and the like. Depending on the beverage to be mixed, natural fruit juice, fruit pulp, extracts, and other nutritional enrichments may be added to the soybean water knee, or the soybean whey may be carbonated. Of course, it goes without saying that soybean whey alone can be used as a beverage without adding the above-mentioned additives.

In addition, in the present invention, the l)H of the beverage needs to be adjusted to a specific range as described below.For example, when adding something with strong acidity such as natural fruit juice such as plum or lemon to soybean whey. Therefore, it is necessary to prepare beverages by taking into account changes in I)H caused by the addition of these ingredients.

In the present invention, 1) H of the beverage obtained as described above is adjusted to 3.4 to 4.4. In this case, 1) H is adjusted by, for example, inoculating soy milk with lactic acid bacteria to promote fermentation. When the DH of the soy milk reaches the above range, it is heat-treated (usually at 90-95°C for 1-5 minutes) to stop the decrease in IIH, and a beverage is made from the soy whey collected from this. This is done by adjusting the pH of the soybean whey that has been prepared or once collected, or a beverage prepared using it as a base material, using acid, fruit juice, or the like.

The soybean whey beverage whose pH has been adjusted to a specific range as described above has no astringent taste or harsh taste, and the soybean odor is almost completely masked by the fermentation odor of lactic acid bacteria. In addition, especially within the above range, the pH is 3.5 to 3.7.
The resulting beverage will have a very rich flavor and a good fermented odor without any bitter or harsh taste.

In addition, when the pH of the soybean whey beverage is outside the range specified in the present invention, that is, when IIH is higher than 4.4, the beverage retains a bean odor, has a strong bitter taste, and has a strong astringent taste.
When H is lower than 3.4, the sourness of the beverage tends to be stronger than #A.

By the way, the pH of the above-mentioned soybean honey drink is 4.
．． This value is extremely low compared to the previous value of 0 or more, and can be said to be an extremely novel value suitable only for beverages based on soybean whey obtained by lactic acid fermentation.

The soybean whey beverage prepared as described above is filled and sealed in containers such as synthetic resin or cans in the same manner as conventional beverages, and is sterilized if necessary to be commercialized. In this case, the sterilization treatment is usually carried out at 60 to 140° C. for about 2 seconds to 40 minutes, and the sterilization conditions are appropriately determined within the above range according to the desired shelf life of the product.

Next, in order to clarify the effects of the present invention, a beverage was prepared using soybean whey separated from soymilk by lactic acid fermentation and soybean whey separated from soymilk by acid, and the I)H of this beverage was different. A test example is shown below.

Test Example The test example was as follows: 1) Soy milk was fermented in exactly the same manner as in Example 1 described later, and when the pH of the soy milk reached the respective predetermined values, it was heated (90 ° C., 1 minute), A beverage obtained by adding sugar to the soy whey collected by centrifugation (6000 rpm for 5 minutes) (adding 10% by weight of sugar to the soybean raw knee), and 2) Soy milk (same as Example 1 except for excluding lactose). Add tartaric acid to soymilk (of the same composition), and when the pH of the soymilk reaches the specified value, add 1) above.
Beverages obtained by collecting soybean whey after heat treatment and adding sugar to it in the same manner as in the case of 1) and 2) respectively, and examining the odor and taste of the beverages with different pH values. (Table 1).

Chikuichiura *As is clear from the test examples where all evaluations are based on sensory evaluation, beverages prepared using whey separated by tartaric acid as a base material have a strong astringent taste regardless of I)H. If the pH was lower than 3.7, it had a strong sour taste and was unsuitable as a drink in terms of taste.

On the other hand, the beverage of the present invention, which uses whey separated by lactic acid fermentation as a base material and whose pH 1 is adjusted to a specific value, has a bean odor and harsh taste that are suppressed to a good taste, and in particular the pH Those with a value of 3.5 and 3.7 had a good fermented odor and a rich, mild flavor, and were extremely excellent as drinks.

As described above, according to the present invention, it is possible to obtain a soybean whey beverage in which the unpleasant soybean odor, astringent taste, and harsh taste of soybean whey are removed, and this beverage is extremely palatable, and It is also extremely effective from the point of view of effective use of soybean water knee.

Example 1 Defatted soybean (powder) 2% by weight, lactose 2% by weight, and water 96%
The weight percentages are mixed using a stirrer to form a @ base and the medium is heat treated at 90°C for 5 minutes. Lactobacillus bulgaricus and Streptococcus thermophilus were added to the above medium at 0.5% by weight each.
and fermented at 40-45℃ for about 20 hours to reduce the soy milk's pH.
After adjusting the H to about 3.6 and heat-treating it at 90° C. for 5 minutes, the separated curd is centrifuged at 600 Orpm for 5 minutes to collect soybean whey. A beverage is obtained by adding sugar and orange juice to this soybean whey.

The l)H value of the obtained beverage was approximately 3.5, and the beverage was extremely excellent, having a good fermented odor and a rich flavor, with no bean odor or persimmon taste.

Example 2 98% by weight of soymilk (raw soymilk) and 2% by weight of glucose are mixed using a stirrer to form a medium, and this medium is heated at 135° C. for 10 seconds. Add Streptococcus thermophilus to the above medium at 1% by weight based on the medium.
Fermented at 40-45℃ for about 15 hours, until 1 liter of soymilk
)H to about 4.8 and heat-treated at 90°C for 5 minutes, the separated curd was centrifuged at 6000 rpm for 5 minutes to collect soybean whey. Sugar, wine, and malic acid are added to this soybean whey to obtain a beverage.

The pH of the resulting beverage was approximately 3.5, and this beverage was similar to Example 1.
As in the case of , it had a good fermented odor and a rich wine flavor.

Patent applicant: House Foods Industry Co., Ltd.

Claims (1)

[Scope of Claims] (1) Lactic acid bacteria are inoculated into a medium containing at least soy milk and sugar, and the soy milk is fermented to separate the soy milk into whey and curd, and the whey obtained after separation is used as a base material and has a pH of 3.
, 4 to 4. A method for producing a soybean whey material, characterized by obtaining a beverage adjusted to 4. (2) A method for producing a soybean whey beverage according to claim (1), wherein the lactic acid bacteria is Lactobacillus. (3) Adjusting the l)H of the beverage to 3.5 to 3.7. A method for producing a soybean whey beverage according to claim (1) or ('2I), characterized in that: