Acidic soy milk-containing beverage, and method for producing the same

Abstract

To provide acidic soy milk-containing beverage that contains powder soybean milk in which sedimentation formation of protein or the like is suppressed and which is more stable, and a method for producing the beverage.SOLUTION: Acidic soy milk-containing beverage includes powder soybean milk, monosaccharide and / or disaccharide, and the content of the monosaccharide and / or disaccharide is 32 to 55 mass%. It is preferable that monosaccharide and / or disaccharide include at least one selected from fructose, glucose, sucrose, lactose, and maltose. Further, it is preferable to have pH of 3.0 to 4.5. A method for producing acidic soy milk-containing beverage includes: a) a process of preparing soybean milk-containing beverage that contains powder soybean milk; (b) a process of fermenting soybean milk-containing beverage by lactic acid bacteria, and / or adding acidifier to the soybean milk-containing beverage to obtain acidic soy milk-containing beverage; and (c) a process of adding monosaccharide and / or disaccharide to the acidic soy milk-containing beverage, and preparing the beverage such that the content of monosaccharide and / or disaccharide in acidic soy milk-containing beverage becomes 32 to 55 mass%.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to an acidic soymilk-containing beverage and a method for producing the same, and more particularly, to a stable acidic soymilk-containing beverage in which precipitation of proteins and the like is suppressed, and a method for producing the same.

Background Art

[0002] In recent years, against the background of the trend towards health consciousness, fermented soymilk obtained by lactic acid fermentation, lactic acid bacteria-containing food and drink products and foods using the same as raw materials have attracted attention as foods having physiologically active properties beneficial to health. Lactic acid bacteria are known to have various physiological activities such as intestinal regulation, anti-allergic, cholesterol-lowering, blood pressure-lowering, skin-beautifying, and sleep-inducing effects. Therefore, various studies on soymilk and fermented soymilk are currently underway.

[0003] For example, Patent Document 1 discloses a milk protein-containing acidic beverage that prevents aggregation and precipitation of milk proteins over a long period of time. Specifically, Patent Document 1 describes that a plant milk such as soy milk is used, and the addition amount of saccharides is 20 to 60% by weight. In addition, Patent Document 2 discloses a method for producing soy yogurt obtained by subjecting a fermentation raw material containing concentrated soymilk to lactic acid fermentation with lactic acid bacteria of the genus Lactobacillus brevis. Specifically, it is described that the proportion of soy solids in the concentrated soymilk is about 14 to 23% by weight, and the proportion of saccharides is about 1 to 30 parts by weight. Thus, attempts have been made to form curds obtained from soymilk and use them as foods.

[0004] In addition, Patent Document 3 discloses a cream-like product having a smooth texture, no whey separation, and high viscosity in a soymilk fermented food. Specifically, it is described that lactic acid bacteria are added to soymilk containing 3% or more of soy solids and 5 to 10% of sugar, and fermentation is carried out until the viscosity of the soymilk reaches 6000 cP or more. Furthermore, Patent Document 4 discloses a soy milk fermented beverage with a pH of less than 4.5 in which the aggregation of protein components and other substances is suppressed. Specifically, Patent Document 4 describes that the addition of pectin and soy polysaccharides reduces the lingering sourness and makes the texture smoother. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 6-319449 [Patent Document 2] Japanese Patent Publication No. 2018-068267 [Patent Document 3] Japanese Patent Publication No. 2007-014303 [Patent Document 4] Japanese Patent Publication No. 2014-168441 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide an acidic soy milk-containing beverage containing powdered soy milk, which is more stable in that the formation of precipitates such as proteins is suppressed, and a method for producing the same. [Means for solving the problem]

[0007] In soy milk-containing beverages, it is known that when the pH decreases due to acidulants or organic acids produced by fermentation, the proteins in the soy milk denature, syneresis occurs, and protein precipitation occurs. Such protein precipitation may adversely affect the appearance and texture of the soy milk-containing beverage when it is stored. Furthermore, when such acidic soy milk-containing beverages are used as ingredients in food and beverages, protein precipitation may adversely affect the manufacturing process. Therefore, there is a need to obtain stable acidic soy milk-containing beverages. Furthermore, in soy milk-containing beverages, when increasing the soy solids content for purposes such as giving it a more soy milk-like appearance, powdered soy milk can be used as a means to achieve this. However, when powdered soy milk is included as an ingredient, there was a tendency for a large amount of sediment to form. Therefore, after diligent research by the present inventors, they unexpectedly discovered that precipitation in acidic soy milk-containing beverages, including powdered soy milk, can be suppressed by including monosaccharides and / or disaccharides in a content of 32 to 55% by mass, thus completing the present invention. That is, the present invention includes the following embodiments.

[0008] [Aspect 1] An acidic soy milk-containing beverage comprising powdered soy milk and monosaccharides and / or disaccharides, wherein the content of the monosaccharides and / or disaccharides is 32 to 55% by mass. [Aspect 2] The acidic soy milk-containing beverage according to [Aspect 1], wherein the monosaccharide and / or disaccharide comprises at least one selected from the group consisting of fructose, glucose, sucrose, lactose, and maltose. [Aspect 3] An acidic soy milk-containing beverage according to [Aspect 1] or [Aspect 2], having a pH of 3.0 to 4.5. [Aspect 4] (a) A process for preparing a soy milk-containing beverage including powdered soy milk, (b) A step of fermenting the soy milk-containing beverage with lactic acid bacteria and / or adding an acidulant to the soy milk-containing beverage to obtain an acidic soy milk-containing beverage, (c) A method for producing an acidic soy milk-containing beverage, comprising the step of adding monosaccharides and / or disaccharides to the acidic soy milk-containing beverage to adjust the monosaccharide and / or disaccharide content in the acidic soy milk-containing beverage to 32 to 55% by mass. [Effects of the Invention]

[0009] The present invention provides an acidic soy milk-containing beverage containing powdered soy milk, which is more stable due to the suppression of precipitation formation of proteins and other substances, and a method for producing the same. [Brief explanation of the drawing]

[0010] [Figure 1] This photograph shows the evaluation criteria for the precipitates generated in each product sample. [Modes for carrying out the invention]

[0011] <Beverage containing acidic soy milk> The present invention relates to an acidic soy milk-containing beverage comprising powdered soy milk and monosaccharides and / or disaccharides, wherein the monosaccharide and / or disaccharide content is 32 to 55% by mass. The monosaccharide and / or disaccharide content is more preferably 40 to 55% by mass, and particularly preferably 40 to 50% by mass. In the present invention, an acidic soy milk-containing beverage means a beverage with a pH of 6.0 or lower. The pH of the acidic soy milk-containing beverage is preferably 3.0 to 5.5, and particularly preferably 3.0 to 4.5. In this invention, powdered soy milk refers to, for example, powdered soy milk obtained by freeze-drying or other methods from soy milk as described in Ministry of Agriculture, Forestry and Fisheries Notification No. 683 of March 29, 2018, while suppressing the denaturation of soybean-derived components and removing water, and may contain components other than soybean-derived components. Commercially available powdered soy milk may be used, for example, Soy Milk Powder T, Soy Milk Powder M, Soy Milk Powder IM, Soy Milk Powder IM100 (all from Imuraya Co., Ltd.), and Soyafit 2000 (Fuji Oil Co., Ltd.). By adjusting the amount of powdered soy milk, the soybean solids content of acidic soy milk-containing beverages can be easily adjusted. Furthermore, in the acidic soy milk-containing beverage according to the present invention, it is preferable that the monosaccharide and / or disaccharide include at least one selected from the group consisting of fructose, glucose, sucrose, lactose, and maltose, for reasons of ease of handling during manufacturing, availability of raw materials, and good flavor. Furthermore, the monosaccharide and / or disaccharide content in an acidic soy milk-containing beverage can be calculated based on the soy solid content of the raw materials used in its manufacture and their respective proportions, and the content can also be confirmed by methods such as high-performance liquid chromatography (HPLC). Moreover, it is preferable that the acidic soy milk-containing beverage contains acidified soy milk and / or fermented soy milk.

[0012] The acidified soy milk in the present invention means a fluid (including liquid) obtained by adding a sour agent or the like to a soy milk-containing beverage containing powdered soy milk, preferably containing 1% by mass or more, particularly preferably 2% by mass or more of powdered soy milk in terms of soy solids, so as to adjust the pH to 5.5 or less. For adjusting the pH, for example, sour agents such as citric acid, phosphoric acid, lactic acid, malic acid and their salts (for example, trisodium citrate, etc.) can be used. The addition amounts of citric acid, phosphoric acid, lactic acid and malic acid are not particularly limited as long as the object of the present invention is not impaired. For example, in acidified soy milk, it is preferably added at 0.5 to 3.0% by mass. The acidified soy milk according to the present invention may contain, in addition to powdered soy milk, for example, soy milk described in Ministry of Agriculture, Forestry and Fisheries Notification No. 683 of March 29, 2018, prepared soy milk, soy milk beverages, etc. Further, it may contain soy peptides or the like. Note that, for this soy peptide, the same as those that can be used as raw materials for fermented soy milk described later can be used. In the acidified soy milk in the present invention, the total soy solids are preferably 1 to 20% by mass, more preferably 4 to 10% by mass.

[0013] The fermented soy milk in the present invention means a fluid (including liquid) having a pH of 5.5 or less obtained by fermenting a soy milk-containing beverage containing powdered soy milk, preferably containing 1% by mass or more, particularly preferably 2% by mass or more of powdered soy milk in terms of soy solids, with lactic acid bacteria. Further, the fermented soy milk may contain a sour agent. The fermented soy milk will be described in detail later. Here, in the present invention, the soy solids in the acidic soy milk-containing beverage, acidified soy milk, and fermented soy milk can be calculated based on the soy solids of the raw materials used in the production of the soy milk-containing food and beverage and their blending ratios. Note that the "soy solids" in the present invention means "solids derived from soybeans" (synonymous with the general meaning). Moreover, the solvent water used in the present invention is not particularly limited, and for example, ion-exchanged water can be used. It has also been confirmed that "precipitation" of proteins and the like, which is an object of the present invention, tends to be less likely to occur in the case of an acidic soy milk-containing beverage that does not contain powdered soy milk. The acidic soy milk-containing beverage of the present invention is less likely to cause precipitation of proteins and the like. For example, even after the beverage is placed in a container and stored in a stationary state at 4°C for 5 days or more, it is more stable than an acidic soy milk-containing beverage that does not contain monosaccharides / disaccharides in the amount specified in the present invention.

[0014] ≪Fermented soy milk≫ The fermented soy milk contained in the acidic soy milk-containing beverage according to the present invention contains powdered soy milk in its raw materials. And in addition to the powdered soy milk, the raw materials of the fermented soy milk may include, for example, soy milk described in Ministry of Agriculture, Forestry and Fisheries Notification No. 683 of March 29, 2018, prepared soy milk, or soy milk beverages. Also, the raw materials of the fermented soy milk may contain a fermentation aid as a component for supplementing salts, nitrogen content, and carbon content. The "fermentation aid" used in the present invention is not particularly limited as long as it is a substance generally added to make the fermentation process proceed better. For example, inorganic salts such as sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, ammonium sulfate; saccharides such as lactose, glucose, sucrose, fructose, galactose, maltose, trehalose; vitamins; yeast extract, meat extract, and plant extract can be used. The soy peptides that may be included in the fermentation raw material are protein hydrolysates obtained by decomposing proteins extracted and purified from soybeans, and are obtained by decomposing the proteins with heat, pressure, acid, alkali, or enzymes. The weight-average molecular weight of the soy peptides is not particularly limited, but is preferably 10,000 or less, more preferably 5,000 or less, and even more preferably 1,000 or less. In addition, commercially available soy peptides such as HighNut AM, HighNut DC6, HighNut DH, and HighNut D1 (all from Fuji Oil Co., Ltd.) can be used. Furthermore, the fermentation raw material may also contain a soy peptide composition that includes soy peptides and other components, such as water and excipients. When using such a soy peptide composition, the solid content derived from the soy peptides can be the solid content obtained by removing the water and excipients from the soy peptide composition.

[0015] In addition, the fermentation raw materials in the present invention may contain food additives not mentioned above, such as sweeteners, flavorings, various nutrients, various plant extracts, colorants, diluents, and antioxidants, which are commonly used, as long as they do not impair the purpose of the present invention.

[0016] The fermented soy milk in question is fermented with lactic acid bacteria. Examples of "lactic acid bacteria" used in this invention include microorganisms belonging to the genera Lactobacillus, Streptococcus, Bifidobacterium, Enterococcus, Leuconostoc, Lactococcus, Pediococcus, and Weissella, with Lactobacillus being particularly preferred. Examples of "microorganisms of the genus Lactobacillus" include Lactobacillus helveticus, Lactobacillus delbrucki subspecies bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus amyloborus, Lactobacillus gasseri, Lactobacillus paracasei, Lactobacillus zeae, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus crispatus, Lactobacillus galinarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus johnsonii, with Lactobacillus helveticus and Lactobacillus acidophilus being particularly suitable for use. The lactic acid bacteria strains used in the beverage of the present invention may be any of the following: naturally isolated strains, deposited strains, preserved strains, or commercially available strains.

[0017] The conditions for fermenting the raw materials with lactic acid bacteria can follow conventional methods, but it is preferable to ferment at 20-50°C, more preferably 30-40°C, for 1-48 hours, more preferably 15-30 hours (standing). The pH of the fermented liquid obtained in this process is preferably 3.0-5.5, more preferably 3.0-4.5. The end of the fermentation process may be when the lactic acid bacteria contained in the raw materials have undergone logarithmic growth and reached a stationary phase. The degree of lactic acid fermentation can be confirmed by measuring the lactic acid acidity and pH according to conventional methods. Furthermore, in order to preserve the unique flavor after fermentation is complete, (heat) sterilization may be performed to prevent further fermentation.

[0018] ≪Optional Additives≫ In the present invention, the acidic soy milk-containing beverage may contain, in addition to the monosaccharides and / or disaccharides mentioned above, a protein stabilizer used to prevent precipitation. Any thickening polysaccharide that can be used in food and beverages is not particularly limited as the stabilizer, but soybean polysaccharides are particularly preferred. One type of thickening polysaccharide may be used alone, or two or more types may be used in combination. While not particularly limited, examples of thickening polysaccharides that can be used include soybean polysaccharides and pectin. Soybean polysaccharides are water-soluble polysaccharides obtained from soybeans. Their main component is hemicellulose, and they are further composed of sugars such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. These soybean polysaccharides can be obtained by extracting, purifying, and sterilizing okara (fibrous residue) produced when manufacturing soybean oil and isolated soybean protein from soybeans. Alternatively, commercially available soybean polysaccharides can be used, such as the product names "SM-700," "SM-900," and "SM-1200" (all manufactured by San-Ei Gen F.F.I. Co., Ltd.). The proportion of stabilizer added to the acidic soy milk-containing beverage can be appropriately determined according to its type and other factors, as long as it does not impair the effects of the present invention. The proportion is not particularly limited, but for example, in order to maintain good protein stability and good flavor, the lower limit is usually 0.01% by mass, preferably 0.1% by mass, and the upper limit is usually 5% by mass, preferably 2% by mass, based on the total mass of the beverage. If the proportion of stabilizer is increased, the flavor and texture characteristic of the stabilizer may become stronger.

[0019] Furthermore, the acidic soy milk-containing beverage according to the present invention may contain sugars other than the monosaccharides and / or disaccharides mentioned above. The above values ​​can be adjusted by using known sweeteners. For example, low-intensity sweeteners such as xylitol and D-sorbitol; high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin may be used individually or in combination of two or more as appropriate.

[0020] Furthermore, the acidic soy milk-containing beverage according to the present invention may also contain minerals such as sodium, magnesium, potassium, and calcium, or salts thereof. Furthermore, the acidic soy milk-containing beverage according to the present invention may also contain milk components. These milk components may be derived from either animal milk or plant-based milk. Examples of animal milk include cow's milk, goat's milk, sheep's milk, and mare's milk. Examples of milk components in various forms include whole milk, skim milk, whey, milk protein concentrate, buttermilk powder, unsweetened condensed milk, skimmed sweetened condensed milk, whole sweetened condensed milk, fresh cream, and fermented milk. Milk reconstituted from powdered milk or concentrated milk can also be used. Among these, skim milk is preferred, and skim milk powder is particularly preferred due to its ease of handling. Examples of plant-based milk include almond milk, rice milk, and coconut milk. Furthermore, the milk components may be derived from a single type of raw material or from several types of raw materials.

[0021] Furthermore, to the extent that it does not impair the flavor of the acidic soy milk-containing beverage of the present invention, any acidic component may be added as needed, such as acidulants like lactic acid, citric acid, malic acid, tartaric acid, acetic acid, or phosphoric acid, or fruit juices, such as citrus juices like orange, lemon, or grapefruit, or juices like grape, peach, apple, or banana. Furthermore, the soy milk-containing beverage according to the present invention may contain food additives not mentioned above, such as sweeteners, flavorings, various nutrients, various plant extracts, colorants, diluents, and antioxidants, which are commonly used, as long as they do not impair the purpose of the present invention. The acidic soy milk-containing beverage of the present invention is not particularly limited, but can be used as, for example, unsweetened soy milk, sweetened soy milk, soy milk beverage, soft drink, coffee beverage, tea beverage, fruit beverage, sports drink, health drink, non-alcoholic beverage or alcoholic beverage, or as an ingredient for these.

[0022] <Method for producing acidic soy milk-containing beverages> The method for producing an acidic soy milk-containing beverage according to the present invention includes: (a) a step of preparing a soy milk-containing beverage containing powdered soy milk; (b) a step of fermenting the soy milk-containing beverage with lactic acid bacteria and / or adding an acidulant to the soy milk-containing beverage to obtain an acidic soy milk-containing beverage; and (c) a step of adding monosaccharides and / or disaccharides to the acidic soy milk-containing beverage to adjust the monosaccharide and / or disaccharide content in the acidic soy milk-containing beverage to 32 to 55% by mass. The soy milk-containing beverage in step (a) is as described above. In step (b), the acidic soy milk-containing beverage obtained by fermenting the soy milk-containing beverage with lactic acid bacteria, or by fermentation and the addition of an acidulant, corresponds to fermented soy milk, and the acidic soy milk-containing beverage obtained by adding an acidulant to the soy milk-containing beverage in step (b) corresponds to acidified soy milk. The monosaccharides and / or disaccharides added in step (c) are as described above. Furthermore, in the acidic soy milk-containing beverage of the present invention, it is preferable to perform homogenization treatment as appropriate and necessary during the manufacturing process, and it is preferable to perform homogenization treatment after step (b) and / or after step (c). Homogenization treatment can usually be performed using a homogenizer. The homogenization conditions are not particularly limited and can be carried out according to conventional methods.

[0023] Furthermore, the method for producing the acidic soy milk-containing beverage according to the present invention may include a step of appropriately mixing food additives such as sweeteners, flavorings, various nutrients, various plant extracts, colorings, diluents, and antioxidants into the acidic soy milk-containing beverage. In the production process of the acidic soy milk-containing beverage of the present invention, sterilization treatment may be added as appropriate and necessary. There are no particular restrictions on the sterilization method, and methods such as conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed. Methods for filling the soy milk-containing beverage of the present invention into containers after sterilization include, for example, filling the containers with the beverage using a hot pack method and then cooling the filled containers, or cooling the beverage to a temperature suitable for container filling and then aseptically filling it into containers that have been previously washed and sterilized. The present invention will be described in more detail below with reference to examples and comparative examples. However, the present invention is not limited in any way by these examples. [Examples]

[0024] Table 1 shows the water content and solid content composition of the powdered soy milk, soy milk, and soy peptide composition used in the examples, reference examples, and comparative examples. In this example, the solid content derived from the soy peptide was determined by removing the water content from the soy peptide composition shown in Table 1.

[0025] [Table 1]

[0026] [Examples 1 and 2, Reference Example 1, and Comparative Examples 1 and 2] As shown in Table 2, powdered soy milk or soy milk and a soy peptide composition were mixed with deionized water, and an acidulant (lactic acid) was added to adjust the pH to approximately 3.6 to obtain acidified soy milk. The acidified soy milk was homogenized using a homogenizer at 15±1 MPa, and then the ingredients shown in Table 2 below were added to obtain a prepared solution. This prepared solution was homogenized using a homogenizer at 15±1 MPa, then heat-sterilized in a water bath, and then filled into heat-resistant PET bottles using a hot pack method. The solution was then stored at 4°C for 5 days to obtain a product sample. The pH of all product samples was around 3.6.

[0027] <Precipitation evaluation> Each product sample obtained was inverted once under the same conditions, the liquid in the PET bottle was discarded, and the sediment at the bottom of the PET bottle was evaluated (see Figure 1). Regarding the sedimentation, three panelists evaluated it according to the following criteria, and the evaluation with the most votes was adopted. The results are shown in Table 2. • Evaluation criteria +: Rarely generates, distributed ++: Generates a small amount and is distributed. +++: Precipitation is fixed and not dispersible.

[0028] [Table 2]

[0029] As shown in Reference Example 1, it was confirmed that no precipitation occurred when soy polysaccharides and pectin were added to acidified soy milk containing soy milk, without the addition of soy milk powder. Furthermore, from the results of Examples 1 and 2, it was confirmed that precipitation was suppressed when 33% or 45% by mass of monosaccharides / disaccharides were added to acidified soy milk containing soy milk powder. In Example 2, since fructose-glucose syrup is a sugar solution with a solid content concentration of 75%, 45% by mass of fructose-glucose syrup corresponds to approximately 33% by mass in terms of solid content. However, precipitation could not be suppressed when sugar was added to acidified soy milk containing soy milk powder, without the addition of soy milk, at a concentration of 20% or 30% by mass.

[0030] [Example 3, and Comparative Examples 3 and 4] To produce fermented soy milk, powdered soy milk, soy milk, and a soy peptide composition were mixed with deionized water. A fermentation aid and a starter (lactic acid bacteria) were then added to adjust the mixture to the proportions shown in Table 3.

[0031] [Table 3]

[0032] The prepared fermented soy milk ingredients were fermented at 37°C for approximately 20 hours to obtain fermented soy milk. The pH of the obtained fermented soy milk was approximately 3.6. The fermented soy milk was homogenized using a homogenizer at 15±1 MPa, and then the ingredients shown in Table 4 below were stirred to obtain a prepared liquid. This prepared liquid was homogenized using a homogenizer at 15±1 MPa, then heat-sterilized in a water bath, and the mixture was hot-packed into heat-resistant PET bottles and stored at 4°C for 5 days to obtain a product sample. The pH of all product samples was around 3.6.

[0033] <Precipitation evaluation> Each product sample obtained was inverted once under the same conditions, the liquid in the PET bottle was discarded, and the sediment at the bottom of the PET bottle was evaluated (see Figure 1). Regarding the sedimentation, three panelists evaluated it based on the following criteria, and the evaluation with the most votes was adopted. • Evaluation criteria +: Rarely generates, distributed ++: Generates a small amount and is distributed. +++: Precipitation is fixed and not dispersible.

[0034] [Table 4]

[0035] The results of Comparative Example 3 confirmed that precipitation still occurs even when soybean polysaccharides and pectin are added to fermented soy milk containing powdered soy milk. Furthermore, the results of Comparative Example 4 suggested that adding fermented cellulose to the fermented soy milk in addition to soybean polysaccharides and pectin reduces the degree of precipitation adhesion. In addition, the results of Example 3 showed that even without adding soybean polysaccharides, pectin, and fermented cellulose, almost no precipitation occurred when sucrose was included at 45% by mass.

Claims

1. It contains powdered soy milk and monosaccharides and / or disaccharides. The powdered soy milk is formulated to contain at least 1% by mass in terms of soy solids. The total soybean solids content is 1-20% by mass. The monosaccharide and / or disaccharide comprises at least one selected from the group consisting of fructose, glucose, sucrose, lactose, and maltose. An acidic soy milk-containing beverage having a monosaccharide and / or disaccharide content of 32 to 55% by mass.

2. An acidic soy milk-containing beverage according to claim 1, having a pH of 3.0 to 4.

5.

3. (a) A process for preparing a soy milk-containing beverage including powdered soy milk, (b) A step of fermenting the soy milk-containing beverage with lactic acid bacteria and / or adding an acidulant to the soy milk-containing beverage to obtain an acidic soy milk-containing beverage, (c) A step of adding monosaccharides and / or disaccharides to the acidic soy milk-containing beverage to adjust the monosaccharide and / or disaccharide content in the acidic soy milk-containing beverage to 32 to 55% by mass. Includes, Powdered soy milk is included in acidic soy milk-containing beverages in such a way that it accounts for 1% or more by mass in terms of soy solids. The total soy solids content of acidic soy milk beverages is 1 to 20% by mass. The monosaccharide and / or disaccharide comprises at least one selected from the group consisting of fructose, glucose, sucrose, lactose, and maltose. A method for producing an acidic soy milk-containing beverage.

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