Fermented soybean food and drink and production method thereof

Abstract

To provide fermented soybean food and drink with excellent flavor and texture, and a production method thereof.SOLUTION: In fermented soybean food and drink containing a fermented soybean raw material, the soybean raw material contains prepared soy milk having a fat content of 5 mass% or more. A production method of the fermented soybean food and drink has the steps of: preparing a raw material solution containing prepared soybean milk having a fat content of 5 mass% or more; and adding fermentation bacteria to the raw material solution to cause it to be fermented.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fermented soybean food or drink and a method for producing the same. [Background technology]

[0002] Due to growing awareness of environmental issues and health consciousness, plant-based foods and beverages are attracting attention. Because soybeans contain protein, minerals, isoflavones, saponin, lecithin, etc., foods and beverages containing soybean products such as soy milk (soybean foods and beverages) are attracting attention as health foods. One type of soybean food or drink is fermented soy milk, which is made by fermenting soy milk using lactic acid bacteria. However, such fermented soy milk has problems with flavor, such as a bean smell or fermented smell derived from soybeans. To solve this problem, methods have been proposed that devise a combination of lactic acid bacteria and the like used for fermentation (Patent Document 1, Patent Document 2), and that soy milk is treated with protease (Patent Document 3, Patent Document 4). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 10-201415 [Patent Document 2] JP 2004-261174 A [Patent Document 3] Japanese Patent Application Publication No. 7-147898 [Patent Document 4] JP 2013-215107 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, even the methods of Patent Documents 1 to 4 are not effective enough in improving the flavor of fermented soybean foods and drinks such as fermented soy milk, and there are also problems with texture, such as feel on the tongue and smoothness. The present invention aims to provide a fermented soybean food or drink having excellent flavor and texture, and a method for producing the same. [Means for solving the problem]

[0005] The present invention has the following aspects. [1] A fermented soybean food or drink containing a fermented product made from soybeans, The fermented soybean food or drink, wherein the soybean raw material comprises prepared soy milk having a lipid content of 5% by mass or more. [2] The fermented soybean food or beverage described in [1], wherein the soybean protein content is 0.5 mass% or more based on the total mass of the fermented soybean food or beverage. [3] The fermented soybean food or beverage described in [1] or [2], wherein the lipid content is 0.1% by mass or more based on the total mass of the fermented soybean food or beverage. [4] The fermented soybean food or drink according to any one of [1] to [3], which has a viscosity at 10°C of 10,000 mPa s or less. [5] The fermented soybean food or drink according to any one of [1] to [4], wherein the soybean raw material includes a soy protein-containing raw material other than the prepared soy milk. [6] The fermented soybean food or beverage described in [5], wherein the soy protein content in the soy protein-containing raw material is 25 mass% or more relative to the solid content of the soy protein-containing raw material. [7] The fermented soybean food or drink according to any one of [1] to [6], wherein the soybean raw material does not include unadjusted soy milk or adjusted soy milk having a lipid content of less than 5% by mass. [8] The fermented soybean food or drink according to any one of [1] to [7], which is a yogurt-like food. [9] The fermented soybean food or drink according to any one of [1] to [8], which contains aloe gel.

[10] A method for producing a fermented soybean food or drink, comprising: A step of preparing a raw material liquid containing prepared soy milk having a lipid content of 5% by mass or more; A step of adding a fermentation bacterium to the raw material liquid and fermenting it; The method for producing a fermented soybean food or drink comprising the steps of:

[11] The manufacturing method according to

[10] , wherein in the step of preparing the raw material liquid, a soy protein-containing raw material other than the prepared soy milk is added to the raw material liquid.

[12] The manufacturing method described in

[11] , wherein the soy protein content in the soy protein-containing raw material is 25 mass% or more based on the solid content of the soy protein-containing raw material.

[13] The method according to any one of

[10] to

[12] , wherein the fermentation bacteria include lactic acid bacteria. Effect of the Invention

[0006] According to the present invention, a fermented soybean food or drink having excellent flavor and texture and a method for producing the same can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] As used herein the following definitions apply: Fermented soybean food and drink refers to food and drink obtained by a process of fermenting a raw material mixture containing soybean raw materials (soybeans, soybean processed products, etc.) and fermentation bacteria. The term "food and drink" refers to a composition that has been processed into a product form for consumption. In this specification, the term "food and drink" includes food, beverages, and feed. Soy milk and prepared soy milk are respectively classified as soy milk and prepared soy milk by the Japan Agricultural Standards (JAS). In other words, soy milk is a milky drink (soy milk liquid) obtained by dissolving protein and other components from soybeans (excluding powdered soybeans and defatted soybeans; the same applies below) with hot water or other means and removing fiber, with a soy solid content of 8% or more. Soy milk that does not use ingredients other than soybeans is also called unadjusted soy milk. Prepared soy milk refers to the following 1 and 2. 1. A milky beverage (prepared soy milk) made by adding soybean oil or other vegetable oils and fats, sugars, salt, and other seasonings to soybean soy milk, with a soybean solids content of 6% or more; 2. A milky beverage (prepared defatted soy milk) made by extracting proteins and other components from defatted processed soybeans (including those with added soybeans) with hot water, etc., removing the fiber, and then adding soybean oil or other edible vegetable oils and fats, sugars, salt, and other seasonings, with a soybean solids content of 6% or more.

[0008] The protein content (mass%) is a value measured by the Dumas method. An analytical instrument, SUMIGRAPH NC-220F (manufactured by Sumika Chemical Analysis Center Co., Ltd.), can be used. The measurement conditions are as follows. Electric furnace temperature: Reaction furnace 870℃, Reduction furnace: 600℃ Oxygen purge: 0.2±0.02L / min Column temperature: 70±5℃ Detector: Detector temperature: 100℃, CURRENT: 160mA Carrier gas: Helium flow rate 80±5mL / min at column temperature 70±5℃ Constituent reference substance: Aspartic acid Measurement sample amount: 500±100mg Reference substance amount: 500±100mg

[0009] The lipid content (mass%) was measured by the Roese-Gottlieb method. Specifically, 3 g of sample was placed in a Majornier tube, and 7 ml of water, 1 drop of phenolphthalein, and 2 ml of ammonia water were added and gently shaken. Then, 10 ml of ethanol, 25 ml of ethyl ether, and 25 ml of petroleum ether were added, and the tube was capped and shaken 2 or 3 times after each addition. After centrifuging the Majornier tube, the solvent layer was transferred to a dish and the solvent was evaporated. The residue was fat, and the residue was weighed.

[0010] The moisture content (mass%) is a value measured by the mixed sand drying method. Specifically, the sample is dried under certain conditions until it reaches a constant weight, and the amount of dry matter is calculated and the loss on drying is taken as the moisture content. Specifically, the procedure is as follows. (1) Place 25 g of refined silica sand and a glass rod in an aluminum weighing tube, dry in a dryer until it reaches a constant weight, transfer to a desiccator, leave to cool at room temperature for 30 minutes, and weigh. (2) Tilt the weighing tube and move the silica sand to one side, accurately weigh the sample, place the weighing tube on the desk, add 5 ml of warm water, and use a glass rod to thoroughly mix the sample with the silica sand to disperse it evenly. (3) While stirring over a boiling water bath, evaporate most of the water. When the mixture becomes smooth, place in a dryer at 99±1°C for 3 hours, leave to cool in a desiccator for 30 minutes, and then weigh. Drying, cooling, and weighing are repeated until a constant weight is reached, and the moisture content is calculated using the following formula. (Moisture content calculation formula) Moisture content (%) = loss on drying (g) / sample amount (g) x 100

[0011] The solid content (% by mass) is a value calculated by the formula: solid content = 100 - water content (% by mass).

[0012] The viscosity is the value measured at 10°C using a Brookfield viscometer. Specifically, it is the value (unit: mPa·s) 10 seconds after the start of measurement when the measurement is performed at a rotation speed of 60 rpm, and the rotor used varies depending on the viscosity of the measurement sample. If the viscosity is less than 100 mPa·s, use the No. 1 rotor; if it is 100 mPa·s or more but less than 500 mPa·s, use the No. 2 rotor; if it is 500 mPa·s or more but less than 1500 mPa·s, use the No. 3 rotor; and if it is 1500 mPa·s or more but less than 10000 mPa·s, use the No. 4 rotor.

[0013] The symbol "~" used in a numerical range means that the numerical values ​​before and after it are included as the lower limit and upper limit. In the present specification, the contents expressed as percentages are by mass unless otherwise specified.

[0014] [Fermented soybean food and drink] A fermented soybean food or drink according to one embodiment of the present invention comprises a fermented product of soybean raw material, and the soybean raw material comprises prepared soymilk having a lipid content of 5% by mass or more (hereinafter also referred to as high-lipid prepared soymilk).

[0015] The lipid content of the high-lipid prepared soymilk is 5% by mass or more, preferably 7% by mass or more, more preferably 10% by mass or more, and even more preferably 12% by mass. When the lipid content of the high-lipid prepared soymilk is equal to or more than the lower limit, the flavor and texture of the fermented soybean food or drink are excellent. The upper limit of the lipid content of the high-lipid prepared soymilk is not particularly limited, but may be, for example, 30% by mass or less, further 25% by mass or less, or further 20% by mass or less. The lower limit and the upper limit can be appropriately combined.

[0016] High lipid modified soy milk typically contains water. The water content of the high-fat modified soymilk is, for example, 60 to 95% by mass.

[0017] The high-fat modified soy milk may contain solids other than lipids, such as soy protein, ash, and carbohydrates. The soy protein content of the high-lipid modified soymilk is, for example, 2 to 15% by mass.

[0018] The content of high-lipid modified soy milk in the soybean food product is preferably an amount such that the lipid content of the fermented soybean food or drink falls within the range described below.

[0019] The soybean material may further include soybean materials other than high lipid modified soy milk. Examples of soybean raw materials other than high-lipid modified soymilk include soybean protein-containing raw materials other than high-lipid modified soymilk (hereinafter also referred to as other soybean protein-containing raw materials), soybean oil, soybean lecithin, soybean saponin, soybean isoflavones, etc.

[0020] The soybean raw material preferably contains other soybean protein-containing raw materials. By including other soybean protein-containing raw materials, protein can be ingested as a nutrient, and a good soybean flavor and richness can be imparted. In addition, it can be used to adjust the physical properties such as the hardness and viscosity of the curd formed during fermentation. Examples of other soy protein-containing raw materials include unadjusted soy milk, adjusted soy milk with a lipid content of less than 5% by mass, soy protein raw materials, soy flour, etc. The other soy protein-containing raw materials may be used alone or in combination of two or more kinds.

[0021] The lipid content of unsweetened soy milk is usually less than 5% by mass, and typically about 3 to 4% by mass. The soybean raw material preferably does not contain unadjusted soy milk or adjusted soy milk with a lipid content of less than 5% by mass. When the soybean raw material does not contain these, the flavor and texture of the fermented soybean food or drink will be improved.

[0022] The soy protein raw material is a soybean processed product in which the ratio of soy protein to the solid content is higher than that of soybeans. The soy protein in the soy protein raw material may contain a soy protein hydrolysate. The soy protein raw material may be in either a powder form or a liquid form. The soy protein raw material may contain impurities such as lipids. The content of soy protein in the soy protein raw material is, for example, 45 to 95% by mass relative to the solid content of the soy protein raw material. The other soy protein-containing raw material preferably contains a soy protein raw material, which is excellent in terms of nutrient intake, imparting a good soy flavor and richness, and adjusting the physical properties of the fermented product. The soy protein ingredient is preferably in powder form.

[0023] The content of soy protein in the other soy protein-containing raw material is preferably 45% by mass or more, more preferably 60% by mass or more, and even more preferably 80% by mass or more, based on the solid content of the other soy protein-containing raw material. The upper limit of the content of soy protein in the other soy protein-containing raw material is not particularly limited, but is, for example, 95% by mass. If the content of soy protein in the other soy protein-containing raw material is equal to or more than the lower limit, the function of regulating the physical properties of the fermented product is more excellent in terms of nutrient intake, flavor impartation, and fermentation.

[0024] The content of other soy protein-containing raw materials in the soy raw material is preferably such that the soy protein content of the fermented soy food or drink falls within the range described below.

[0025] Fermented soybean foods and beverages typically contain fermenting bacteria in addition to the fermentation of soybeans as a raw material. The fermentation bacteria may be any known fermentation bacteria used for fermenting soy milk, etc. Specific examples of the fermentation bacteria include lactic acid bacteria such as Lactobacillus bulgaricus, Lactococcus lactis, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus plantarum, and bifidobacteria such as Bifidobacterium lactis. These fermentation bacteria may be used alone or in combination of two or more. The fermentation bacteria may be a known lactic acid bacteria starter. The fermentation bacteria preferably include lactic acid bacteria, which impart favorable physical properties and flavor to the fermented product. Lactic acid bacteria may be used in combination with fermentation bacteria other than lactic acid bacteria.

[0026] The fermented soybean food or drink may further contain other ingredients in addition to the fermented soybean raw material and the fermenting bacteria. As other raw materials, raw materials known in the production of food and beverages can be used, such as water, vegetable oils and fats, sugars, sweeteners, dietary fiber, oligosaccharides, sugar alcohols, emulsifiers, stabilizers, thickeners, gelling agents, pH adjusters, colorants, acidulants, flavorings, fruit juice, vegetable juice, solid ingredients, etc.

[0027] Examples of sweeteners include sugars (white sugar, granulated sugar, brown sugar, brown sugar), starch syrup, powdered syrup, mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, D-xylose, and other saccharides; sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol; high-intensity sweeteners such as sodium saccharin, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract; etc. Sweeteners may be used alone or in combination of two or more kinds.

[0028] Examples of solid food ingredients include fruit pulp, the leaf pulp of succulent plants (aloe, cactus, Salicornia, Agave, Crassulaceae, ice plant, etc.), edible gels (jelly, agar, tapioca, nata de coco, etc.), etc. One type of solid food ingredient may be used alone, or two or more types may be used in combination.

[0029] The fermented soybean food or drink preferably contains aloe gel, which improves the flavor and texture of the fermented soybean food or drink. Aloe used as a raw material for aloe gel includes Aloe vera (Aloe barbadensis Miller), Aloe arborescen Miller var. natalensis Berger, and the like. The shape of the aloe gel is not particularly limited. For example, it may be cut into a suitable size into a dice shape or a powder shape.

[0030] When the fermented soybean food or drink contains aloe gel, the content of aloe gel in the fermented soybean food or drink is preferably 5% by mass or more, more preferably 7% by mass or more, and even more preferably 10% by mass or more, and may be 50% by mass or less, 40% by mass or less, or 30% by mass or less, based on the total mass of the fermented soybean food or drink. The lower limit and the upper limit can be appropriately combined. When the content of aloe gel is equal to or more than the lower limit, the flavor and texture of the fermented soybean food or drink are superior.

[0031] The aloe gel may be a commercially available product or may be prepared from aloe leaves. The method for producing aloe gel from aloe leaves can be, for example, the method for producing aloe powder described in WO 2011 / 096122. Commercially available products include "Morinaga Aloe Vera Gel Powder AVGP010" manufactured by Morinaga Milk Industry Co., Ltd.

[0032] (Characteristics of fermented soybean food and drink) The fermented soybean food or drink contains lipids derived at least from high-lipid modified soy milk. The lipid content of the fermented soybean food or drink is preferably 0.1% by mass or more, more preferably 0.25% by mass or more, even more preferably 0.5% by mass or more, and preferably 10% by mass or less, more preferably 7.5% by mass or less, and even more preferably 5% by mass or less, based on the total mass of the fermented soybean food or drink. The lower limit and the upper limit can be appropriately combined. When the lipid content is equal to or greater than the lower limit, a smooth texture and a rich feeling are imparted, and the sweetness and full-bodied taste derived from lipids can be increased. When the lipid content is equal to or less than the upper limit, an unpleasant taste is less likely to be felt, and a rich and creamy texture and flavor derived from lipids can be imparted.

[0033] The soy protein content of the fermented soybean food or drink is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, and preferably 6.5% by mass or less, more preferably 6.0% by mass or less, and even more preferably 5.5% by mass or less, based on the total mass of the fermented soybean food or drink. The lower limit and the upper limit can be appropriately combined. When the soy protein content is equal to or more than the lower limit, the physical properties of the fermented product can be adjusted by the amount added while imparting a good soy flavor derived from the soy protein. When the soy protein content is equal to or less than the upper limit, the fermented product can be imparted with a good viscosity and smoothness while being less likely to have an unpleasant taste, and with a good soy flavor and richness.

[0034] The preferred range of viscosity at 10°C of the fermented soybean food or drink may vary depending on the product form. Depending on the product form, it may be 10 mPa·s or more, 100 mPa·s or more, 500 Pa·s or more, 1000 mPa·s or more, 1300 mPa·s or more, or 10000 mPa·s or less, 8000 mPa·s or less, 6000 mPa·s or less, 5500 mPa·s or less, or 5000 mPa·s or less. The lower limit and the upper limit can be appropriately combined. When the viscosity is between the lower limit and the upper limit, the fermented product can be given a good viscosity and smoothness while being less likely to have an unpleasant taste and can be given a good soybean flavor and richness.

[0035] The pH of the fermented soybean food or drink at 25° C. is, for example, preferably 3.0 to 6.0, and more preferably 3.4 to 5.4. When the pH is within this range, a fermented soybean food or drink that is not too sour can be obtained.

[0036] The median diameter of the fermented soybean food or drink is preferably 15 μm or less, and more preferably 14 μm or less. When the median diameter is within the above range, a fermented soybean food or drink with excellent physical properties can be obtained.

[0037] The 90% particle size of the fermented soybean food or drink is preferably 50 μm or less, more preferably 30 μm or less, and even more preferably 18 μm or less.

[0038] The gloss of the fermented soybean food or drink is preferably at least 6.0, more preferably at least 10, and even more preferably at least 15. When the gloss is within the above range, a fermented soybean food or drink with excellent appearance can be obtained.

[0039] (Form of fermented soybean food and drink) The form of the fermented soybean food or drink is not particularly limited, and may be any known form of fermented food or drink, such as a yogurt-like food, a yogurt-like drink, a lactic acid bacteria drink, a cream cheese-like food, etc.

[0040] [Method for producing fermented soybean food and drink] Examples of the method for producing the fermented soybean food or drink include: A step of preparing a raw material liquid containing high-fat modified soy milk (preparation step); A step of adding fermentation bacteria to the raw material liquid and fermenting it (fermentation step); The method includes the following steps:

[0041] (Preparation process) The raw material liquid includes high-fat modified soy milk. The content of the high-fat modified soymilk in the raw material liquid may be, for example, 0.02 to 85% by mass, or 3 to 35% by mass, based on the total mass of the raw material liquid.

[0042] The raw material liquid may contain soybean raw materials other than high-lipid modified soymilk. The content of soybean raw materials other than the high-lipid modified soymilk in the raw material liquid may be, for example, 0.1 to 90% by mass, or 0.3 to 10% by mass, based on the total mass of the raw material liquid.

[0043] The raw material liquid may contain other raw materials in addition to the soybean raw material and the fermentation bacteria. Examples of the other raw materials include the same as those described above. In addition, a part or all of the other raw materials may be added to the obtained fermented product after the fermentation process.

[0044] The preparation process can be carried out by a conventional method. For example, the raw material liquid can be prepared by mixing high-lipid modified soy milk, if necessary, a soybean raw material other than high-lipid modified soy milk, and if necessary, other components, and if necessary, subjecting the resulting mixture to a homogenization treatment. The homogenization treatment can be performed by a conventional method.

[0045] (sterilization process) It is preferable to have a step of sterilizing the raw material liquid (sterilization step) after the preparation step and before the fermentation step. The sterilization treatment can be carried out by a conventional method. For example, the sterilization treatment can be carried out using a heat sterilization device such as a plate sterilizer, a tubular sterilizer, a direct heating sterilizer, a jacketed tank, etc. The sterilization treatment can be carried out by heating to, for example, 75 to 150°C, or 80 to 120°C. When the raw material liquid after sterilization is directly subjected to the fermentation step, it is preferable to cool the raw material liquid to the fermentation temperature after sterilization. When the raw material liquid after sterilization is temporarily stored in a tank or the like and then subjected to the fermentation step, it is preferable to cool the raw material liquid to 10° C. or lower after sterilization.

[0046] (Fermentation process) Fermentation proceeds by adding fermentation bacteria to the raw material liquid and maintaining it at fermentation temperature. The fermentation temperature is a temperature suitable for the growth of the fermentation bacteria to be added. It is preferable to adjust the temperature of the raw material liquid to the fermentation temperature before adding the fermentation bacteria. In the case of lactic acid bacteria, the fermentation temperature is about 35 to 45°C. The amount of fermentation bacteria to be added is not particularly limited and can be appropriately determined in consideration of the physical properties and flavor of the fermented product, the activity of the fermentation bacteria, etc. The amount of fermentation bacteria to be added may be, for example, 0.0005 to 0.03% by mass relative to 100% by mass of the raw material liquid.

[0047] When the fermentation bacteria include lactic acid bacteria, acid is produced during fermentation by the lactic acid bacteria, and the pH of the raw material liquid decreases over time after fermentation begins. The pH achieved in the fermentation step is preferably 3.0 to 6.0, more preferably 4.0 to 5.3, in that a smooth texture and good curd are easily formed. The pH of the raw material liquid in the fermentation step can be adjusted by the type and amount of fermentation bacteria added, and the fermentation time.

[0048] Once fermentation has progressed sufficiently (for example, when the pH has reached the target value), the mixture is cooled to below 10°C to obtain a fermented product. Cooling reduces the activity of the fermenting bacteria, suppressing fermentation. The point at which the mixture is cooled to below 10°C is considered the end of the fermentation process. The start of fermentation is the point at which the fermenting bacteria is added to the raw material liquid.

[0049] The fermentation method may be either agitation type or static type. In the case of the stirring type, for example, the raw material liquid to which the fermentation bacteria has been added is fermented in a tank, and the curd formed in the tank is cooled while being stirred, or is cooled and then stirred and crushed. After that, if necessary, other raw materials (for example, solid food ingredients such as aloe leaf pulp) may be added to the obtained fermented product. In the case of the stationary type, for example, a raw material liquid to which a fermentation bacterium has been added is filled into a product container, fermented in the container, and cooled as is. In this way, a fermented soybean food or drink containing a fermented product of soybean raw material is obtained.

[0050] The fermented soybean food and drink of the present embodiment contains a fermented product of soybean raw materials including high-fat modified soy milk, and therefore has excellent flavor, such as suppressing the fermentation odor observed when soy milk is fermented, and also has excellent texture, such as smoothness and feel on the tongue. The reason why high-fat modified soymilk provides superior flavor and texture is not clear, but it is thought that this is because it has emulsifying properties while providing a smooth texture without clumping, and there is less oxidation deterioration of lipids and flavor deterioration during fermentation and storage, resulting in a rich texture and good soybean flavor. EXAMPLES

[0051] The present invention will be described in more detail below using examples. However, the present invention is not limited to these examples. "Parts" means parts by mass.

[0052] (Raw materials used) Unsweetened soy milk (commercially available): Fat content 3.2% by mass, protein content 4.1% by mass, manufactured by Kikkoman Soy Foods Corporation. Prepared soy milk (commercially available): Fat content 3.2% by mass, protein content 3.5% by mass, manufactured by Kikkoman Soy Foods Corporation. Prepared soy milk (soy milk cream): Fat content 12.3% by mass, protein content 5.6% by mass. Manufactured by Fuji Oil Co., Ltd. Soy protein powder (1): Fat content 1.5% by mass, protein content 86.0% by mass. Manufactured by Fuji Oil Co., Ltd. Soy protein powder (2): Fat content 0.2% by mass, protein content 86.3% by mass. Manufactured by Fuji Oil Co., Ltd. Soy protein powder (3): Fat content 0.5% by mass, protein content 86.4% by mass. Manufactured by Fuji Oil Co., Ltd. Sauce containing aloe leaf pulp: 75% diced aloe leaf pulp by weight, 6% sugar by weight, appropriate amount of thickener, appropriate amount of flavoring, appropriate amount of acidulant, appropriate amount of water.

[0053] (Examples 1 to 14, Comparative Examples 1 to 2) The fermented soybean food and drink were prepared as follows. First, the raw materials and water shown in Tables 1 to 4 were mixed using a mixer and dissolved by heating to 70° C. to obtain a mixed liquid. The amount of water was set so that the total amount of the mixed liquid was 100% (100-total (%) of each raw material). The resulting mixture was homogenized at a homogenizing pressure of 15 MPa to prepare a raw material liquid, which was then sterilized at 90°C for 10 minutes and cooled to 43°C. The cooled raw material liquid was inoculated with a lactic acid bacteria starter (manufactured by Danisco) to obtain a raw material mixture. The raw material mixture was fermented at 43°C until the pH reached 4.8, after which the resulting curd was crushed and cooled to 10°C to obtain a yogurt-like fermented product. This fermented product was used as a fermented soybean food or drink. The fermentation time was approximately 6 to 7 hours. The obtained fermented soybean food and drink were evaluated as follows. The results are shown in Tables 1 to 4. In addition, Table 4 also shows the results of Example 2 mentioned above.

[0054] <Fat content> The measurements were performed by the Roese-Gottlieb method. <Protein content> The measurement was performed by the Dumas method. <Solid content> The moisture content (mass%) was measured by the mixed sand drying method, and the solid content was calculated by the formula: solid content = 100 - moisture content.

[0055] <Viscosity> The viscosity of the fermented soybean food and drink was measured using a B-type viscometer after storing the food and drink at 10°C for one day.

[0056] <Particle size> Fermented soybean food and drink samples stored at 10°C were used to measure particle size distribution under the following measurement conditions using a laser diffraction / scattering particle size distribution analyzer (HORIBA product name: Partica LA-950V2). In detail, first, a flow cell attached to the device was connected, and the sample was dropped into the circulating dispersion medium, which was then circulated and stirred to prepare the sample. When the sample transmittance reached a predetermined value, the device was operated to capture laser diffraction / scattering data. Based on the captured data, the particle size distribution of the particles contained in the sample was obtained, and the 50% diameter on a volume basis in the obtained particle size distribution was taken as the median diameter, and the 90% diameter was taken as the 90% particle diameter. (Measurement conditions: wet) Dispersion medium: water Sample refractive index: 1.600-0.000 Dispersion method: No ultrasonic irradiation, no surfactants or dispersants used. Circulation speed: Scale "5" (flow rate 2.3L / min, motor speed 1160rpm) Stirring speed: scale "2" Sample transmittance: 85.0±5.0%

[0057] <Glossiness> The surface gloss of the fermented soybean food and drink was measured under the following conditions using a non-contact imaging spectrophotometer "MetaVue3200 (manufactured by Xrite)". The distance from the light source to the sample surface was 1.6 mm, and the measurement diameter was 6.0 mm. Full spectrum triple LED light was irradiated onto the sample surface at a 45° angle, and the reflected light at 0° was received by the gloss sensor. The gloss value was calculated using the color matching software "Color iControl."

[0058] <Sensory evaluation> Eight members of the development department at Morinaga Milk Industry Co., Ltd. tasted the fermented soybean food and drink products and evaluated their flavor and physical properties using the following evaluation criteria. The eight members' total scores for flavor and physical properties were calculated and a final evaluation was made using the following criteria. "Flavor evaluation" 4 points: No unpleasant taste when consumed, and the pleasant flavor is felt more strongly. 3 points: No unpleasant taste when ingested, and a pleasant flavor. 2 points: A slightly unpleasant taste is felt when ingested, but it is tolerable, and there is a slight pleasant flavor. 1: Unpleasant taste upon ingestion. "Physical property evaluation" 4 points: From the visual appearance and physical properties when ingested, it is smooth and does not feel rough or powdery. 3 points: In terms of visual appearance and physical properties when ingested, the product is smooth with no noticeable roughness or powderiness. 2 points: Slight roughness or powderiness is observed both visually and in terms of physical properties when ingested. 1 point: In terms of visual appearance and physical properties when ingested, it is not smooth, has roughness, and feels powdery. Final evaluations for "flavor evaluation" and "physical property evaluation" (total score of 8 people) ◎:26 points to 32 points 〇: 21 points to 25 points △:16 points ~ 20 points ×: Less than 16 points

[0059] [Table 1]

[0060] [Table 2]

[0061] [Table 3]

[0062] [Table 4]

[0063] As shown in the results in Table 1, Examples 1 and 2 were superior in flavor and texture compared to Comparative Example 1, and Example 1 was superior in flavor and Example 2 was superior in flavor and texture compared to Comparative Example 2. Even when unadjusted soy milk was used in combination with prepared soy milk (soy milk cream) in part as in Example 1, it was shown that the flavor and texture were superior to Comparative Example 1, and smooth physical properties were imparted due to the small particle size and high gloss. Furthermore, it was shown that replacing the entire soy milk with prepared soy milk (soy milk cream) as in Example 2 was even better.

[0064] As shown in the results in Table 2, in Examples 3 to 7 in which the amount of prepared soy milk (soy milk cream) added was adjusted to change the amount of lipid, all of the Examples had better flavor and texture than Comparative Examples 1 and 2.

[0065] As shown in the results in Table 3, in Examples 8 to 11, in which the amount of soy protein (1) added was adjusted to change the protein amount, all of the products had better flavor and texture than Comparative Example 1. In comparison with Comparative Example 2, all of the products had better flavor, and Examples 9 to 11 also had better texture. Similarly, good results were obtained in Example 12, in which both the lipid and protein were changed.

[0066] As shown in the results in Table 4, several types of soy protein were examined, and even in Examples 13 to 14, which had the same protein amount but different viscosity, good results were obtained, with flavor and texture superior to Comparative Examples 1 and 2, just like Example 2.

[0067] (Example 15, Comparative Example 3) A fermented product was prepared in the same manner as in Example 2 and Comparative Example 1, and 25 parts of a sauce containing aloe gel were added to 100 parts of the obtained fermented product and mixed to obtain a fermented soybean food or drink. The obtained fermented soybean food and drink was evaluated in the same manner as above. The results are shown in Table 5. In addition, Table 5 also shows the results of Example 2 and Comparative Example 1 described above.

[0068] [Table 5]

[0069] As shown in the results in Table 5, it was confirmed that the flavor of fermented soybean food and drink was improved by adding an aloe gel processed product. In the evaluation by the development department staff, Comparative Example 3 was rated as having an improved flavor, although it had a slight unpleasant taste, and Example 15 was rated the same as Example 2, but had no unpleasant taste and was more delicious, confirming its superiority.

Claims

1. A fermented soybean food or drink containing a fermented product of soybean raw material, The fermented soybean food or drink comprises a soybean raw material containing prepared soy milk having a lipid content of 5% by mass or more.

2. 2. The fermented soybean food or drink according to claim 1, wherein the soybean protein content is 0.5% by mass or more based on the total mass of the fermented soybean food or drink.

3. The fermented soybean food or drink according to claim 1 or 2, wherein the lipid content is 0.1 mass% or more based on the total mass of the fermented soybean food or drink.

4. 3. The fermented soybean food or drink according to claim 1 or 2, having a viscosity at 10°C of 10,000 mPa·s or less.

5. 3. The fermented soybean food or drink according to claim 1 or 2, wherein the soybean raw material comprises a soybean protein-containing raw material other than the prepared soy milk.

6. 6. The fermented soybean food or drink according to claim 5, wherein the soybean protein content in the soybean protein-containing raw material is 25 mass% or more based on the solid content of the soybean protein-containing raw material.

7. 3. The fermented soybean food or drink according to claim 1 or 2, wherein the soybean raw material does not include unadjusted soy milk or adjusted soy milk having a lipid content of less than 5% by mass.

8. 3. The fermented soybean food or drink according to claim 1 or 2, which is a yogurt-like food.

9. 3. The fermented soybean food or drink according to claim 1 or 2, which contains aloe gel.

10. A method for producing a fermented soybean food or drink, comprising: A step of preparing a raw material liquid containing prepared soy milk having a lipid content of 5% by mass or more; A step of adding a fermentation bacterium to the raw material liquid and fermenting it; The method for producing a fermented soybean food or drink comprising the steps of:

11. The method according to claim 10, wherein in the step of preparing the raw material liquid, a soy protein-containing raw material other than the prepared soy milk is added to the raw material liquid.

12. The production method according to claim 11, wherein the soy protein content in the soy protein-containing raw material is 25 mass% or more based on the solid content of the soy protein-containing raw material.

13. The method according to claim 10 or 11, wherein the fermentation bacteria comprises lactic acid bacteria.

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