Fermented soy-based beverage

A beverage and soybean technology, applied in food preparation, plant protein processing, milk substitutes, etc., to effectively remove the abnormal taste of soybeans

Inactive Publication Date: 2010-12-29
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It was observed in this Japanese application that by fermenting soymilk with a combination of lactic acid bacteria and bifidobacteria, the inherent grassy taste of soymilk could be reduced to some extent, but this satisfactory result could not always be obtained, especially due to acetic acid (which is a fermented metabolites) smell and taste

Method used

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  • Fermented soy-based beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0110] Nine commercially available thermophilic LAB cultures were screened for their ability to metabolize n-hexanal during the fermentation of fresh soymilk products. The tested LAB cultures contained the following LAB species:

[0111] 1. Mixed culture of Streptococcus thermophilus strains

[0112] 2. Lactobacillus helveticus

[0113] 3. Mixed culture containing Lactobacillus acidophilus, Bifidobacterium animalis and Streptococcus thermophilus strains

[0114] 4. Lactobacillus bulgaricus

[0115] 5. Mixed culture containing Lactobacillus delbrueckii and Streptococcus thermophilus strains

[0116] 6. Mixed culture containing Lactobacillus helveticus and Streptococcus thermophilus strains

[0117] 7. Lactobacillus rhamnosus

[0118] 8. Lactobacillus acidophilus

[0119] 9. Lactobacillus plantarum

[0120] The analysis showed that two cultures, cultures 2 and 4, achieved a significant reduction in the hexanal concentration during the fermentation. Further experiments were...

Embodiment 2

[0122] A soy base was prepared by mixing 5.6% soy powder (Soy Supreme Fiber Reduced soy powder, available from SunOpta Grains and Food Group, Hope, MN, USA) in hot water (75-85°C). The powder had a lipoxygenase activity of less than 5 kU / mg soybean powder and was hydrated for at least 15 minutes before adding 2% sucrose, 1% glucose and 0.35% HM pectin. The mixture was then pasteurized at 72°C for 20 seconds and homogenized at 150 bar. The soy base was stored at 5°C until further use.

[0123] At 43°C, with 0.02% commercially available frozen yogurt culture concentrate T-071016 (defined mixed culture of Streptococcus thermophilus strains, by Chr Hansen, Denmark) was inoculated with 500 ml of soybean base. At the same temperature, the mixture was incubated for 4 hours, during which time the pH decreased from 6.7 to 5.3. The fermentation process was stopped by rapidly cooling the mixture to 4°C.

[0124] During the fermentation process, the viable count changed from 4.4x10 ...

Embodiment 3

[0130] At 43°C, with 0.02% commercially available frozen yogurt culture concentrate T-071016 (defined mixed culture of Streptococcus thermophilus strains, by Chr Hansen, Denmark) was inoculated with 500 ml of soybean base prepared according to Example 2. At the same temperature, the mixture was incubated for 20 hours, during which time the pH decreased from 6.7 to 4.2. The fermentation process was stopped by rapidly cooling the mixture to 4°C. Over a 20 hour period, the viable count went from 4.4x10 7 increased to 1.2x10 8 Cfu / ml. During the same time period, lactate levels increased to 4.2 g / l.

[0131] Aliquots of the fermented samples and the initial soybean base were subjected to SPME followed by GC-MS analysis. It was found that the peak areas of pentanal, hexanal, heptanal, octanal, nonanal, trans-2-hexenal, 2-methylbutyraldehyde and 3-methylbutyraldehyde were greatly reduced during the fermentation process, as Table 2 shows:

[0132] Table 2

[0133] ...

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Abstract

The present invention relates to a method of producing a beverage by: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt. % of dissolved soy protein and 0-0.2 wt.% of dairy protein; - inoculating the pasteurised or sterilised liquid with a thermophilic lactic acid bacterium containing starter culture; - fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 40-48 DEG C for 0.5-24 hours to obtain a fermented product having a viscosity at a temperature of 7 DEG C of less than 50 mPa.s at 100 s-1; wherein in total less than 6% disaccharides by weight of the fermented product are added before, during or after fermentation and wherein during fermentation the following changes in concentrations of flavour compounds occur: lactate concentration increases with at least 500 ppm; diacetyl concentration increases with at least 0.3 ppm and / or acetaldehyde concentration increases with at least 0.05 ppm; concentration of n-hexanal decreases by at least 60%; at least two of n-pentanal concentration, n-heptanal concentration, n-octanal concentration and n-nonanal concentration decrease by at least 50%. The present method enables the effective removal of soy off-notes as well as the preparation of fermented substrates with a desirable flavour profile that is similar to that of fermented dairy products.

Description

technical field [0001] The present invention relates to the field of fermented (or cultured) soybean-containing products, in particular fermented soy-based beverages. Background technique [0002] Consumers are becoming more informed about protein and its role in a healthy diet. This new understanding has had far-reaching consequences, fueling consumer interest and demand for healthier beverages fortified with protein. Because beverages are a convenient way to add protein to the diet, manufacturers are constantly formulating new products to make protein more accessible to a wider consumer group. [0003] The two most popular beverage proteins are milk protein and soy protein, and their various isolated derivatives. According to the U.S. Food and Drug Administration, consumption of food products rich in soy protein can lower cholesterol, enhance athletic performance, and even help fight diabetes. Furthermore, given, on the one hand, the problems associated with the increas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23J3/16A23L1/211A23L1/305A23L2/66A23L11/30
CPCA23L1/2118A23L1/211A23V2002/00A23L1/3056A23L1/3055A23C11/106A23L11/30A23L11/37A23L33/185A23L33/19A23L11/65A23V2250/5488A23V2250/5424
Inventor C·H·贝克曼J·R·克卢斯特M·梅莱马J·W·桑德斯L·H·韦斯多夫
Owner UNILEVER NV
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