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 proper hardness, reduced roughness, and imparted smoothness, and a method for producing the same.SOLUTION: A method for producing a fermented food containing 2 mass% or more and 15 mass% or less of plant protein is provided, the method comprising a step of heating a raw mix containing the plant protein at a heating temperature of 100°C or more for 2 seconds or more and 20 minutes or less, and a step of, after cooling the heated raw mix, adding a lactic acid bacteria starter to ferment.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 food shortage, and in particular, protein deficiency 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 foods as at least a partial substitute for animal protein, but it 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, but there are few findings regarding vegetable protein as a dairy product substitute, and there are many problems regarding flavor and physical properties. Generally, the sterilization conditions for fermented milk using milk protein are sterilization conditions corresponding to 90°C or higher and 5 to 10 minutes. 1) Kill harmful bacteria and enable fermentation by lactic acid bacteria starters. 2) Expel oxygen from the yogurt mix to create favorable conditions for the growth of lactic acid bacteria. 3) Generate a complex of whey protein and κ-casein, increasing the viscosity of yogurt and enhancing the water retention capacity. In fermented foods, insufficient hardness causes tissue breakdown and increased syneresis during transportation, and appropriate hardness is required. However, if the hardness is too high, the texture on the tongue during eating is impaired, which is not preferable. Fermented foods (yogurt-like foods) fermented using vegetable protein instead of milk protein have a hard texture and a gritty mouthfeel, different from those made with milk protein, making it difficult to consume them as palatable foods. However, there has been no report on controlling such hardness of the texture and smoothness of the mouthfeel.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a fermented food having appropriate hardness and smoothness and a method for producing the same, which are fermented foods using vegetable protein instead of milk protein.

Means for Solving the Problems

[0005] The inventors of the present invention conducted intensive studies to solve the above problems, and as a result, found that it is possible to adjust the hardness and smoothness of a fermented food by adjusting the heating conditions of a raw material mixture in a method for producing a fermented food containing vegetable protein, and thus completed the present invention. That is, the present invention has the following configurations. <1> A method for producing a fermented food containing vegetable protein, comprising: heating a raw material mixture containing 2% by mass or more and 15% by mass or less of the vegetable protein at a heating temperature of 100°C or higher for 2 seconds or more and 20 minutes or less; after cooling the heated raw material mixture, adding a lactic acid bacteria starter and fermenting; The method for producing the fermented food as described above. <2> The method for producing a fermented food according to <1>, wherein the heating temperature in the heating step is 120°C or higher and 130°C or lower. <3> The method for producing a fermented food according to <1> or <2>, wherein the plant protein is pea protein. <4> A fermented food containing 2% by mass or more and 15% by mass or less of plant protein, and having a 90% particle diameter of 100 μm or less. <5> The fermented food according to <4>, wherein the plant protein is pea protein. <6> The fermented food according to <4> or <5>, having a hardness of 30 gf or more and 65 gf or less. <7> The fermented food according to <6>, wherein the fermented food is a yogurt-like food. <8> A fermented food produced by the production method according to <1> or <2>. <9> A method for imparting smoothness to a fermented food containing plant protein, comprising a step of heating a raw material mix containing 2% by mass or more and 15% by mass or less of the plant protein at a heating temperature of 100°C or higher for 2 seconds or more and 20 minutes or less; a step of adding a lactic acid bacteria starter and fermenting after cooling the heated raw material mix; A method for imparting smoothness to the fermented food comprising the above steps.

Advantages of the Invention

[0006] According to the method for producing a fermented food of the present invention, by adjusting the heating conditions of the raw material mix, a fermented food having appropriate hardness and smoothness can be produced.

Brief Description of the Drawings

[0007]

Figure 1

Embodiments for Carrying Out the Invention

[0008] (Fermented food) The "fermented food" of the present invention is a food obtained by fermenting a raw material mix containing 2% by mass or more and 15% by mass or less of vegetable protein with any one or a combination of lactic acid bacteria, bifidobacteria, and yeast (hereinafter also referred to as a lactic acid bacteria starter). When classifying the fermented food of the present invention by its properties and manufacturing method, it can be divided into 1) stationary type, 2) stirring type, and 3) liquid type. 1) The stationary type is called a hard type of fermented food 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 such as vegetable protein, sugars such as sucrose, and stabilizers is homogenized, sterilized under the sterilization conditions of the present invention, cooled, 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 terminate the fermentation and obtain the final product. 2) The stirring type is also called a soft type. A lactic acid bacteria starter is added to the raw material mix sterilized in the same manner as in 1) above, and it is fermented in a tank to make a fermentation base. After fermentation, it 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 manner as the stirring type, and after crushing the curd, it is homogenized to make it liquid. If necessary, a fruit sauce or the like is mixed to obtain the final product.

[0009] (Raw materials) The fermented food of the present invention essentially contains 2% by mass or more and 15% by mass or less of vegetable protein. 3% by mass or more and 10% by mass or less is preferable, and 4% by mass or more and 6% by mass or less is more preferable. Examples of vegetable protein materials include protein materials derived from legumes such as the genus Phaseolus, the genus Vigna, the genus Glycine, the genus Pisum, the genus Arachis, the genus Vicia, the genus Lens, the genus Cicer, and the genus Lupinus; protein materials derived from seeds such as sesame, hemp seed, almond, peanut, cashew nut, hazelnut, macadamia nut, pistachio, chestnut, walnut, and coconut; and protein materials derived from plants such as proteins derived from algae. Among these, protein materials derived from legumes of the genus Pisum, such as green peas, yellow peas, red peas, and white peas, are particularly preferred. Furthermore, protein concentrates derived from legumes of the genus Pisum, such as green peas, yellow peas, red peas, and white peas, are preferred. Commercially available products can also be used as the protein concentrate derived from peas. Examples of commercially available products include TRUPRO2000 (manufactured by IFF) and NUTRALYS S85F (manufactured by Roquette). The amount of vegetable protein in the fermented food using each vegetable protein material can be determined by multiplying the protein content (%) in the material by the blending ratio into the fermented food. It should be noted that 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 does not contain any animal protein. Specifically, it is preferable that the content of animal protein in the fermented food is small, and it is more preferable that it does not contain any animal protein in order to maximize the effects of the present invention.

[0010] (Heating conditions) The heating temperature of the raw material mix in the method for producing the fermented food of the present invention is 100°C or higher. Heating at 100°C or higher has the effect of smoothing the texture of the fermented food. The heating temperature may be any temperature that imparts smoothness to the fermented food and improves the appearance of the texture of the fermented food. As the upper limit, it is preferably less than 150°C. The heating temperature range is preferably 110°C or higher and less than 150°C, more preferably 120°C or higher and less than 140°C, and even more preferably 120°C or higher and 130°C or lower. Within this temperature range, it may be a constant temperature, or a changing temperature during increase or decrease. The above heating time (the holding time of the heating temperature) may be 2 seconds or more and 20 minutes or less, and can be adjusted as appropriate. Note that the above heating step can also serve as a sterilization step for the raw material mix of fermented milk, and a sterilization step can also be provided separately from this heating step. For the sake of simplifying the manufacturing process, it is preferable that this heating step also serves as a sterilization step.

[0011] (Other raw materials) In one aspect of the fermented food of the present invention, in addition to the above plant protein, it contains assimilable saccharides necessary for the fermentation of lactic acid bacteria. The saccharides used in the present invention are a general term for monosaccharides and disaccharides, and examples include glucose, fructose, lactose, sucrose, trehalose, maltose, and the like. The saccharides contained in the fermented food of the present invention only need to be in an amount necessary for the fermentation of lactic acid bacteria, preferably 0.5% by mass or more and 2.0% by mass or less, and more preferably 1.0% by mass or more and 1.5% by mass or less. Also, in one aspect of the fermented food of the present invention, in addition to the above plant protein and saccharides, it can contain flavoring materials and pigments. Examples of flavoring agents include sweeteners such as saccharides, spices, fruit juices, fruit pulps, vitamins, minerals, vegetable oils, emulsifiers, and other foods or food ingredients and food additives.

[0012] A more specific aspect of the method for producing the fermented food of the present invention will be described below. Weigh the plant protein raw material and, if necessary, other raw materials generally used in the production of fermented foods, dissolve them in water and mix them, and then perform homogenization treatment or micronization treatment and heating (sterilization) treatment.

[0013] (Homogenization step or micronization step) The conditions for the homogenization treatment of the raw material mix in the method for producing the fermented food of the present invention are not particularly limited. Preferred conditions include, for example, a temperature of 50 to 70°C and 15 MPa or more. More preferably, it is 15 to 50 MPa, and even more preferably 18 to 30 MPa. The homogenization treatment can be performed using a known homogenization treatment device such as a homogenizer. In addition, the homogenization treatment aims to atomize the raw material mix before fermentation. For atomization, a shearing treatment device or an ultrasonic treatment device may be used in addition to the above homogenization device. By atomizing 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 homogenized.

[0014] (Heating step) The heating conditions of the raw material mix are as described in the above "Heating conditions". The heating step of the present invention can also serve as a sterilization step. Hereinafter, the case where the heating step also serves as a sterilization step will be described. Examples of the heating (sterilization) method include the HTST method, the UHT method, the tubular type, and the batch type. Among these, the HTST method and the UHT method are desirable. For the warming and heating in the above homogenization step or atomization step, and the equipment used for heating, any of a plate heat exchanger, a tubular sterilizer, a thermos cylinder, a Joule heating device, batch sterilization using a tank or a tube, and combinations thereof may be used, but it is not limited thereto, as long as it can be used in the production of fermented milk.

[0015] (Fermentation step) Lactic acid bacteria are added to the cooled raw material mix and filled into a container. When adding lactic acid bacteria, examples of the fermentation conditions include fermentation at 30 to 42°C for 3 to 20 hours, and the end point of fermentation can be exemplified by the time when the pH of the mix reaches 5 or less. Examples of the lactic acid bacteria used for 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 still-type fermented food can be obtained by cooling the container to, for example, 10°C or lower.

[0016] (Water separation amount) In the present invention, the water separation amount of the fermented food is preferably small, for example, preferably 10 g or less. The amount of exuded water can be determined by sucking up the surface exuded water of the fermented food with a pipette without disrupting the tissue and measuring its weight.

[0017] (Hardness) Since it is not preferable that the tissue of the fermented food in the present invention is too hard, for example, 65 gf or less is preferable, and 55 gf or less is more preferable. Further, as a preferable range, 30 gf or more and 65 gf or less is preferable, 35 gf or more and 55 gf or less is more preferable, and 40 g or more and 50 g or less is even more preferable. The hardness 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 indented into a sample adjusted to 10°C at a speed of 1 mm / second was taken as the hardness (gf).

[0018] (Particle size) The particle size of the fermented food of the present invention preferably has an upper limit of 100 μm or less as the 90% particle size. Further, the lower limit is preferably 50 μm or more. The 90% particle size (μm) can be determined as the particle size corresponding to 90% of the cumulative distribution curve based on volume obtained using a laser diffraction / scattering particle size distribution measuring device (SALD-3100, manufactured by SHIMADZU). Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these aspects.

Examples

[0019] 1. Method for producing fermented food The compounding ingredients shown in Table 1 were mixed respectively and homogenized at a uniform pressure of 18 MPa and 85°C. Then, the homogenized raw material mix was heat-sterilized under the conditions shown in Table 2. After cooling, 0.01% by mass of lactic acid bacteria (S. thermophilus) was added to each raw material mix. After filling 400 g into containers, they were sealed airtight and fermented at 40°C. When the pH reached 4.8, they were cooled to 10°C or lower to produce a static fermentation food. In Table 1, since the protein concentration of the pea protein concentrate used was 80%, the content of vegetable protein in the compounding composition was 4.064% by mass. Note that the batch heating of No. 1 was carried out by putting the raw material mix into a stainless steel can and heating it to 95°C in a water bath.

[0020]

Table 1

[0021] 2. Evaluation method On the 8th day of refrigerated storage at 10°C after producing the static fermentation food, the water separation amount, hardness, particle size, smoothness, and appearance of the tissue of the food were evaluated. (1) Measurement method of water separation amount For the measurement of the water separation amount, the surface water separation of the fermentation food was sucked up with a pipette so as not to break the tissue, and the water separation amount (weight) was measured.

[0022] (2) Measurement method of hardness For the measurement of hardness, a texture analyzer (manufactured by Stable Micro Systems) was used. 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) to a depth of 10 mm at a speed of 1 mm / second was taken as the hardness (gf).

[0023] (3) Measurement method of 90% particle size Using a laser diffraction particle size distribution measuring device (SALD-2300, manufactured by SHIMADZU), the particle size corresponding to 90% of the cumulative distribution curve based on volume obtained was taken as the 90% particle size (μm).

[0024] (4) Method for evaluating smoothness Trained professional panelists ate the static fermentation food and conducted sensory evaluation by absolute evaluation on a 7 - point scale, and the average value was obtained. The criteria for each evaluation point are as follows. (Evaluation point: Evaluation criteria) 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 (Average value: Evaluation criteria) 1 point - 3 points: 〇 Smooth - 3 points - 0 points: × Lack of smoothness, there is roughness

[0025] (5) Method for evaluating the appearance of the texture The appearance of the static fermentation food was visually observed. The appearance photo is shown in Figure 1. (Evaluation criteria) ×: Cracks (fissures) or unevenness (lumps) in the texture are observed, and the appearance of the texture is poor 〇: Neither cracks (fissures) nor unevenness (lumps) in the texture are observed, and the appearance of the texture is good

[0026] 3. Evaluation results and discussion The results are shown in Table 2. NO.4 (heating sterilization temperature 140 °C), NO.5 (same 150 °C), the 90% particle size is also less than 100 μm, and the texture is smooth, but the water separation amount is as much as 10 g or more, and the appearance of the texture is poor. NO.1 (heating sterilization temperature 95 °C), NO.6 (same 98 °C), the water separation amount is very small, and the appearance of the texture is also good, but the 90% particle size exceeds 100 μm, there is roughness, and it lacks smoothness in texture. On the other hand, NO.2 (heating sterilization temperature 121 °C), NO.3 (same 130 °C), NO.7 (same 121 °C), the water separation amount is less than 10 g, the 90% particle size is also less than 100 μm, the texture is smooth, and the appearance of the texture is also good. From the above, it was found that the conditions for heat sterilization of fermented foods containing vegetable protein are preferably 2 seconds or more and 20 minutes or less at 100°C or more and less than 140°C, and more preferably 2 seconds or more and 20 minutes or less at 120°C or more and 130°C or less.

[0027]

Table 2

Claims

1. A method for producing a fermented food containing vegetable protein, comprising: a step of heating the raw material mix containing 2% by mass or more and 15% by mass or less of vegetable protein at a heating temperature of 100°C or more for 2 seconds to 20 minutes; a step of cooling the heated raw material mix, and then adding a lactic acid bacteria starter to ferment it; A method for producing the fermented food, comprising:

2. 2. The method for producing a fermented food according to claim 1, wherein the heating temperature in the heating step is 120°C or higher and 130°C or lower.

3. 3. The method for producing a fermented food according to claim 1 or 2, wherein the vegetable protein is pea protein.

4. A fermented food containing vegetable protein in an amount of 2% by mass or more and 15% by mass or less, and having a 90% particle size of 100 μm or less.

5. 5. The fermented food product according to claim 4, wherein the vegetable protein is pea protein.

6. 6. The fermented food according to claim 4 or 5, having a hardness of 30 gf or more and 65 gf or less.

7. The fermented food according to claim 6, wherein the fermented food is a yogurt-like food.

8. A fermented food produced by the method according to claim 1 or 2.

9. A method for imparting smoothness to a fermented food containing vegetable protein, comprising: a step of heating the raw material mix containing 2% by mass or more and 15% by mass or less of vegetable protein at a heating temperature of 100°C or more for 2 seconds to 20 minutes; a step of cooling the heated raw material mix, and then adding a lactic acid bacteria starter to ferment it; A method for imparting smoothness to the fermented food, comprising:

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