Fermented food and method for producing the same

Abstract

To provide a fermented food employing plant-derived protein as a substitute for milk protein, exhibiting improved smoothness and flavor, and a method for producing the same.SOLUTION: A method for producing a fermented food containing plant protein, comprising a step of preparing a raw mix containing plant protein and dextrin, and a step of adding a lactic acid bacteria starter to the raw mix to ferment, is provided. A fermented food containing 2.0 mass% or more and 8.0 mass% or less of plant protein and 0.5 mass% or more and 4.0 mass% or less of dextrin is also provided. Furthermore, a method for imparting smoothness to a fermented food, comprising a step of preparing a raw mix containing plant protein and dextrin, and a step of adding a lactic acid bacteria starter to the raw mix to ferment, is provided.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to fermented foods and a method for producing the same. More specifically, it relates to fermented foods containing vegetable protein and a method for producing the same.

Background Art

[0002] In recent years, with the increase in the world's population, there has been a pointed out risk of a shortage of necessary food, and in particular, a protein shortage is expected to become serious. Generally, proteins include animal proteins and vegetable proteins. In recent years, from the perspective of environmental load, the demand for vegetable proteins has been increasing. Patent Document 1 describes that vegetable protein can be used in food as at least a partial substitute for animal protein, but requires an acidification step. Patent Document 2 describes a food containing milk protein and non-animal protein, and a method for producing the same, and a yogurt-like food is exemplified, but the flavor and physical properties of yogurt have not been studied. That is, regarding dairy products, many findings have been obtained regarding the flavor and physical properties related to milk protein so far, but there are few findings regarding vegetable protein as a dairy product substitute, and there are many problems in terms of flavor and physical properties. Instead of milk protein, fermented foods (yogurt-like foods) using vegetable protein produce a beany smell and astringency derived from vegetable protein, and when combined with the sour taste and fermentation smell of yogurt, an unfavorable flavor is produced. In addition, due to the graininess of the texture, it is difficult to eat as a fermented food with palatability. By the way, a method for manufacturing various processed foods containing dextrin is disclosed in Patent Document 3. This document describes that when a specific dextrin is blended at a ratio of 0.05 to 10% by weight, it is possible to provide yogurt that has no effect on the flavor whether the milk fat content is reduced or not, and imparts the smoothness and richness peculiar to milk fat. However, the yogurt is merely fermented milk obtained by fermenting skim milk powder or the like, and no study has been made on fermented foods containing vegetable protein.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] Fermented milk can be produced by assimilating lactose contained in milk by lactic acid bacteria or bifidobacteria, but vegetable protein does not contain lactose. Therefore, when producing a fermented food using vegetable protein, a sugar that can be assimilated by lactic acid bacteria or bifidobacteria is required. When granulated sugar is blended as a sugar in the fermentation raw material, it can be expected to ferment sufficiently. Furthermore, it has been clarified that by increasing the addition amount of sugar, the bean odor and astringency of vegetable protein can be masked. However, even if the above masking can be achieved by increasing the addition amount of granulated sugar, since the sweetness of granulated sugar is imparted, such a method is not sufficient for plain-type yogurt with low sweetness (plain-type yogurt-like fermented food containing vegetable protein). Furthermore, it was also found that even when the amount of granulated sugar added was increased, the unpleasant texture such as roughness that occurred when using plant protein was not improved. Thus, an object of the present invention is to provide a fermented food having improved texture and flavor, and a method for producing the same, in a fermented food using plant protein instead of milk protein.

Means for Solving the Problems

[0005] As a result of intensive studies to solve the above problems, the present inventors have found that in a method for producing a fermented food containing plant protein, by blending dextrin into a raw material mix and fermenting it, a fermented food having a smooth texture, good texture, and improved unpleasant flavor derived from plant protein can be obtained, and the present invention has been completed. That is, the present invention has the following configurations. <1> A fermented food containing 2.0% by mass or more and 8.0% by mass or less of plant protein and 0.5% by mass or more and 4.0% by mass or less of dextrin. <2> The fermented food according to <1>, wherein the plant protein is pea protein. <3> The fermented food according to <1> or <2>, wherein the dextrose equivalent of the dextrin is 9 or more and 18 or less. <4> The fermented food according to <1> or <2>, further containing saccharides. <5> The fermented food according to <1> or <2>, wherein the fermented food is a yogurt-like food. <6> A method for producing a fermented food containing plant protein, comprising: preparing a raw material mix containing plant protein and dextrin; adding a lactic acid bacteria starter to the raw material mix and fermenting; The method for producing the fermented food, characterized by including the above steps. <7> The method for producing a fermented food according to <6>, wherein the raw material mix contains 2.0% by mass or more and 8.0% by mass or less of vegetable protein and 0.5% by mass or more and 4.0% by mass or less of dextrin. <8> The method for producing a fermented food according to <6> or <7>, wherein the vegetable protein is pea protein. <9> The method for producing a fermented food according to <6> or <7>, wherein the dextrose equivalent of the dextrin is 9 or more and 18 or less. <10> The method for producing a fermented food according to <6> or <7>, wherein the raw material mix further contains saccharides. <11> The method for producing a fermented food according to <6> or <7>, wherein the fermented food is a yogurt-like food. <12> A method for masking a fermented food containing vegetable protein, comprising: a step of preparing a raw material mix containing vegetable protein and dextrin; a step of adding a lactic acid bacteria starter to the raw material mix and fermenting; The method for masking the fermented food, characterized by including the above steps. <13> A method for imparting smoothness to a fermented food containing vegetable protein, comprising: a step of preparing a raw material mix containing vegetable protein and dextrin; a step of adding a lactic acid bacteria starter to the raw material mix and fermenting; The method for imparting smoothness to the fermented food, characterized by including the above steps. <14> A fermented food produced by the production method according to <6> or <7>.

Advantages of the Invention

[0006] According to the present invention, in a method for producing a fermented food containing vegetable protein, by blending dextrin into a raw material mix and fermenting it, a fermented food with a smooth texture and improved flavor derived from vegetable protein can be provided. In particular, an effective method for producing a plain-type yogurt-like fermented food with low sweetness can be provided.

Embodiments for Carrying Out the Invention

[0007] (Fermented food) The "fermented food" of the present invention is a food obtained by fermenting a raw material mix containing vegetable protein and dextrin with any one or a combination of lactic acid bacteria, bifidobacteria, and yeast. One aspect of the fermented food of the present invention is a yogurt (fermented milk)-like food having an appearance and texture similar to fermented milk such as yogurt. When classifying the fermented food of the present invention by its properties and manufacturing method, it can be divided into 1) static type, 2) stirred type, and 3) liquid type. 1) The static type is also called the hard type and has a pudding-like texture fermented in a retail container. For example, it is manufactured as follows. First, a raw material mix prepared by mixing and dissolving raw materials including vegetable protein, dextrin, and optional components such as saccharides and stabilizers is homogenized, sterilized, cooled, then inoculated with a lactic acid bacteria starter, filled into a container and sealed, and then fermented in a culture room or a fermentation tunnel. When it reaches an appropriate acidity, it is immediately cooled to 5°C to terminate fermentation and obtain the final product. 2) The stirred type is also called the soft type. A lactic acid bacteria starter is added to the raw material mix and fermented in a tank to make a fermentation base. After fermentation, the curd is crushed and filled into a container, and if necessary, a fruit sauce or the like is mixed to obtain the final product. 3) The liquid type ferments the raw material mix in the same way as the stirred type, and after crushing the curd, it is homogenized to make a liquid fermented food, and if necessary, a fruit sauce or the like is mixed to obtain the final product.

[0008] (Raw materials) The fermented food of the present invention essentially contains vegetable protein and dextrin as raw materials, and preferably further contains assimilable saccharides as a nutrient source for lactic acid bacteria. It can also contain flavoring agents, pigments, etc. according to taste preferences.

[0009] (Vegetable protein material) As the vegetable protein of the present invention, materials such as vegetable protein concentrate, vegetable protein isolate, or vegetable protein hydrolyzate can be used. As the material of vegetable protein, protein materials derived from legumes such as the genus Vigna, the genus Phaseolus, the genus Glycine, the genus Pisum, the genus Arachis, the genus Cicer, the genus Lens, the genus Vicia, etc., protein materials derived from seeds such as sesame, hemp seed, almond, peanut, cashew nut, hazelnut, macadamia nut, pistachio, chestnut, walnut, coconut, etc., protein derived from algae, etc., and plant-derived protein materials can be mentioned. Among these, in particular, protein materials derived from the genus Pisum of the legume family such as green peas, yellow peas, red peas, white peas, etc. are preferred. Furthermore, protein concentrates derived from the genus Pisum of the legume family such as green peas, yellow peas, red peas, white peas, etc. are preferably used. As the protein concentrate derived from peas, commercial products can also be used. Examples of commercial products include TRUPRO2000 (manufactured by IFF) and NUTRALYS S85F (manufactured by Roquette). The content of vegetable protein contained in the fermented food of the present invention is preferably 2.0% by mass or more and 8.0% by mass or less, more preferably 3.0% by mass or more and 6.0% by mass or less, and even more preferably 3.5% by mass or more and 4.5% by mass or less. The amount of vegetable protein in the fermented food using each vegetable protein material can be obtained by multiplying the protein amount (%) in the material by the blending ratio into the fermented food. In addition, the fermented food of the present invention is characterized by containing a certain amount of vegetable protein as protein, and does not mean that it contains no animal protein at all. Specifically, it is preferable that the content of animal protein in the fermented food is small, and it is preferable that it contains no animal protein at all because the effects of the present invention can be maximally enjoyed.

[0010] (Dextrin) The dextrin used in the fermented food of the present invention is not particularly limited in terms of the type of starch from which it is derived, the dextrose equivalent (hereinafter sometimes simply referred to as the DE value), and the molecular weight. Examples of the starch used as the raw material for dextrin include various starches such as potato, corn, sweet potato, wheat, rice, sago, and tapioca. The DE value is generally an index indicating the degree of starch decomposition, and indicates the ratio of dextrin and reducing sugars such as dextrose and maltose produced when starch is hydrolyzed. The larger the DE value, the higher the content of reducing sugars and the lower the content of dextrin. Conversely, the smaller the DE value, the lower the content of reducing sugars and the higher the content of dextrin. The DE value of the dextrin used in the present invention is preferably 9 or more and 18 or less. When the DE value is greater than 18, the sweetness becomes strong, and in particular, it becomes unsuitable for plain-type fermented foods. The DE value of the dextrin used in the present invention is more preferably 11 or more and 18 or less. Dextrin having such properties can be prepared by hydrolyzing the raw starch. Commercially available products can also be used. Examples of commercially available products include Max 1000 (DE value: 9), Pine Index #2 (DE value: 11), TK-16 (DE value: 18) manufactured by Matsutani Chemical Industry Co., Ltd., but are not limited thereto. The dextrin contained in the fermented food of the present invention is preferably 0.5% by mass or more and 4.0% by mass or less, more preferably 1.0% by mass or more and 4.0% by mass or less, and even more preferably 2.0% by mass or more and 3.0% by mass or less.

[0011] (Sugars) As the saccharides used in the fermented food of the present invention, any saccharides that can be assimilated by lactic acid bacteria may be used. Saccharides are a general term for monosaccharides and disaccharides, and examples include glucose, fructose, lactose, sucrose, trehalose, maltose, etc. Among these, sucrose is preferable, and granulated sugar is most preferable. In the present invention, the above dextrin is not included in the saccharides referred to herein. The saccharides contained in the fermented food of the present invention only need to be in an amount necessary for fermentation by lactic acid bacteria. Particularly in the case of low-sugar type or plain type, 0.5% by mass or more and 2.0% by mass or less are preferable, and 1.0% by mass or more and 1.5% by mass or less are more preferable.

[0012] (Other raw materials) In one aspect of the fermented food of the present invention, in addition to the above-mentioned vegetable protein, dextrin, and assimilable saccharides, flavoring materials, pigments, dietary fiber, etc. can be included. Examples of flavoring agents include foods or food ingredients and food additives such as sweeteners, fragrances, fruit juices, fruit pulps, vitamins, minerals, vegetable oils, emulsifiers, etc. Examples of dietary fiber include inulin.

[0013] The fermented food of the present invention can be evaluated, for example, by measuring its hardness to determine whether it has the desired hardness. Also, sensory evaluation can be performed by the consumption of a panelist. (Hardness) The hardness of the fermented food of the present invention can be measured with a compression tester such as a Texture Analyzer (manufactured by Stable Micro Systems) or a Rheona (manufactured by Yamaden). In the test example described later, the maximum load when a plunger with a diameter of 16 mm was inserted into a sample adjusted to 10°C at a speed of 1 mm / second was taken as the hardness (gf). (Sensory evaluation) As for sensory evaluation, it can be evaluated from the viewpoints of whether it is smooth or has roughness during consumption, and the flavor masking effect can be evaluated from the viewpoints of whether a beany flavor (bean odor) or an unpleasant taste (astringency, bitterness) is felt during consumption. Specific evaluation criteria are shown in the test example described later.

[0014] A more specific embodiment of the method for producing a fermented food of the present invention will be described below. Weigh a plant protein raw material, dextrin, and other raw materials generally used in the production of fermented foods as needed, dissolve them in water and mix them, and then perform homogenization treatment, micronization treatment, and sterilization treatment.

[0015] (Homogenization step or micronization step) The conditions for homogenizing the raw material mix in the method for producing a fermented food of the present invention are not particularly limited. Preferred conditions include, for example, a temperature of 50°C or higher and 70°C or lower and a pressure of 15 MPa or higher. More preferably, it is 15 MPa or higher and 50 MPa or lower, and even more preferably, it is 18 MPa or higher and 30 MPa or lower. The homogenization treatment may be performed using a known homogenization treatment apparatus such as a homogenizer. By micronizing the raw material mix before fermentation, precipitation of the raw materials in the fermentation process can be suppressed, and the texture of the fermented food can be made uniform.

[0016] (Sterilization step) The sterilization conditions for the raw material mix are not particularly limited. Preferred conditions include a temperature of 80°C or higher and 100°C or lower and a holding time of 2 seconds or longer and 10 minutes or shorter. Examples of sterilization methods include the HTST method, the UHT method, the tubular type, and the batch type. Among these, the tubular type and batch type sterilization are desirable. The equipment used for heating and sterilization in the above homogenization step or micronization step may be any of a plate heat exchanger, a tubular sterilizer, a thermos cylinder, a Joule heating device, batch sterilization using a tank, and combinations thereof, but is not limited thereto, as long as it can be used in the production of fermented foods.

[0017] (Fermentation step) Add lactic acid bacteria to the raw material mix cooled after sterilization and fill it into a container. When adding lactic acid bacteria, examples of fermentation conditions include fermentation at 30°C or higher and 42°C or lower for 3 hours or longer and 20 hours or shorter, and the end point of fermentation can be the time when the pH of the mix reaches 5 or lower. Examples of lactic acid bacteria used in fermentation include Lactobacillus bulgaricus, Streptococcus thermophilus, etc., but there is no particular limitation as long as it is a lactic acid bacteria starter commonly used in the production of fermented foods. After the fermentation is completed, a static fermentation food can be obtained by cooling the container to, for example, 10°C or lower. In addition, lactic acid bacteria are added to the raw material mix, fermented in a tank, then the curd is crushed and filled into a container, and if necessary, a fruit sauce or the like is mixed to obtain a stirred fermentation food. Furthermore, a liquid fermentation food can be obtained by fermenting the raw material mix in the same manner as the stirred type, homogenizing it after crushing the curd to make it liquid, and mixing a fruit sauce or the like as necessary. Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these aspects.

Examples

[0018] 1. Method for producing fermented milk-like food The compounding ingredients shown in Table 1 were each mixed and homogenized at a homogenization pressure of 18 MPa and 85°C. Thereafter, the homogenized raw material mix was sterilized at 90°C or higher for 10 minutes. After cooling the raw material mix, 0.01% by mass of lactic acid bacteria (S. thermophilus bacteria) was added to each, filled into containers at 400 g each, fermented at 40°C, and cooled to 10°C or lower when the pH reached 4.8 to produce a static fermented milk-like food. In Table 1, since the protein concentration of the pea protein concentrate is 80%, the plant protein content in the compounding composition is 4.32%. The static fermented milk-like food after refrigerated storage at 10°C for 8 days after production was subjected to the following evaluation tests.

[0019] 2. Evaluation method (1) Method for measuring hardness The hardness was measured using a texture analyzer (manufactured by Stable Micro Systems). The maximum load when a plunger with a diameter of 16 mm was inserted into a sample adjusted to 10 °C (filled with 400 g in a container) up to 10 mm at a speed of 1 mm / second was taken as the hardness (gf). The results are shown in Table 1.

[0020] (2) Flavor evaluation A sensory evaluation of the fermented milk-like food was carried out by 5 trained panelists. The evaluation items were "smoothness" and "masking effect". The evaluation criteria are as follows. <Smoothness> Each panelist scored according to the following evaluation criteria, and the average value of the 5 panelists was obtained. The results are shown in Table 1. 3 points: Very smooth 2 points: Slightly smooth 1 point: Slightly smooth 0 point: Neither -1 point: Slightly rough -2 points: Slightly rough -3 points: Very rough

[0021] <Masking effect> (1) Each panelist scored according to the following evaluation criteria, and the average value of the 5 panelists was obtained. 2 points: The bean flavor (bean smell), off-flavors (astringency, bitterness) are masked and difficult to feel. 1 point: The bean flavor (bean smell), off-flavors (astringency, bitterness) are slightly felt but within the acceptable range. 0 point: The bean flavor (bean smell), off-flavors (astringency, bitterness) are strongly felt. (2) The average value was shown in Table 1 according to the following criteria. ◎: Average value is 1.5 points or more 〇: Average value is 0.5 points or more and less than 1.5 ×: Average value is less than 0.5 points

[0022] 3. Evaluation results and discussion According to these results, compared with Comparative Examples 1 to 4, although the addition of granulated sugar masked the beany flavor (soybean odor) and off-flavors, the smoothness of the texture was lacking. Note that, since Comparative Example 4 had a large amount of granulated sugar added, it cannot be said to be a plain-type fermented milk-like food with a subdued sweetness. In contrast, Examples 1 to 3 of the present invention are fermented milk-like foods each containing three types of commercially available dextrin. All of them were foods in which the beany flavor (soybean odor) and off-flavors were masked, and furthermore, smoothness of the texture was also achieved. Therefore, it was found that, in the production of a fermented milk-like food containing vegetable protein, by adding dextrin to the raw material mix and fermenting it, a masking effect and smoothness can be imparted. Note that, when expecting the masking effect, it was also found that the DE value (dextrose equivalent) of the dextrin is preferably in the range of 9 or more and 18 or less, and more preferably 11 or more and 18 or less.

[0023]

Table 1

Claims

1. A fermented food containing 2.0% to 8.0% by mass of vegetable protein and 0.5% to 4.0% by mass of dextrin.

2. The fermented food according to Claim 1, wherein the vegetable protein is pea protein.

3. The fermented food according to Claim 1 or 2, wherein the dextrose equivalent of the dextrin is 9 or more and 18 or less.

4. The fermented food according to Claim 1 or 2, further containing saccharides.

5. The fermented food according to Claim 1 or 2, wherein the fermented food is a yogurt-like food.

6. A method for producing a fermented food containing vegetable protein, comprising: preparing a raw material mixture containing vegetable protein and dextrin; adding a lactic acid bacteria starter to the raw material mixture and fermenting; The method for producing the fermented food, characterized by including the above.

7. The method for producing a fermented food according to Claim 6, wherein the raw material mixture contains 2.0% to 8.0% by mass of vegetable protein and 0.5% to 4.0% by mass of dextrin.

8. The method for producing a fermented food according to Claim 6 or 7, wherein the vegetable protein is pea protein.

9. The method for producing a fermented food according to Claim 6 or 7, wherein the dextrose equivalent of the dextrin is 9 or more and 18 or less.

10. The method for producing a fermented food according to Claim 6 or 7, wherein the raw material mixture further contains saccharides.

11. The method for producing a fermented food according to Claim 6 or 7, wherein the fermented food is a yogurt-like food.

12. A method for masking a fermented food containing vegetable protein, comprising: preparing a raw material mixture containing vegetable protein and dextrin; adding a lactic acid bacteria starter to the raw material mixture and fermenting; The method for masking the fermented food, characterized by including the above.

13. A method for imparting smoothness to a fermented food containing vegetable protein, comprising: preparing a raw material mixture containing vegetable protein and dextrin; adding a lactic acid bacteria starter to the raw material mixture and fermenting; The method for imparting smoothness to the fermented food, characterized by including the above.

14. A fermented food produced by the production method according to Claim 6 or 7.

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