Vegetable milk fermented composition and method for manufacturing the same

Abstract

To enhance the number of surviving of a vegetable milk fermented composition and improve a taste of the vegetable milk fermented composition as food and drink at the same time.SOLUTION: A vegetable milk fermented composition includes the following components (A) and (B): (A) 0.20 mass% or more of peptide in the vegetable milk fermented composition; and (B) Streptcoccus Thermophilus.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a fermented plant-based milk composition and a method for producing the same. [Background technology]

[0002] Patent Document 1 describes a viability improver for Lactobacillus lactic acid bacteria containing κ-caseinoglycomacropeptide as an active ingredient, and describes that this viability improver can promote the growth of Lactobacillus lactic acid bacteria without affecting the flavor or physical properties of a food composition containing the lactic acid bacteria. In other words, Patent Document 1 describes a viability improver that is intended to exert an effect limited to Lactobacillus lactic acid bacteria. Patent Document 2 describes a fermentation composition containing whey protein, Bifidobacterium bacteria, and an ash content of 0.05% by mass or more, with the aim of increasing the survival rate of Bifidobacterium bacteria, the survival rate of which is not easy to increase. Patent document 3 describes a method for producing fermented food and drink products by applying an electric field pulse to food and drink products and / or their raw materials during fermentation, which method inhibits the decrease in viable bacteria during storage and also inhibits the progress of fermentation during storage. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6193439 [Patent Document 2] Patent Publication No. 2021-153546 [Patent Document 3] Japanese Patent Application Laid-Open No. 2015-92867 Summary of the Invention [Problem to be solved by the invention]

[0004] Extending the expiration date of yogurt products, which are daily necessities, will contribute greatly to reducing product waste and improving productivity, which is beneficial in terms of the SDGs. The limiting factor for the expiration date of yogurt is the number of surviving lactic acid bacteria (10 7 The shelf life of food is often determined by how long the lactic acid bacteria can survive. Similarly, the challenge for fermented plant milk compositions is to increase the survival rate and at the same time improve the taste of the fermented plant milk composition as a food or beverage. [Means for solving the problem]

[0005] As a result of extensive research into solving the above problems, the present inventors have found that the above problems can be solved by adopting the following means. 1. A plant-based milk fermentation composition comprising the following components (A) and (B): (A) A plant-based milk fermented composition containing peptides in an amount of 0.20% by mass or more (B) Streptococcus Thermophilus 2. A fermented plant-based milk composition according to 1, wherein the plant-based milk is one or more selected from milk derived from beans and milk derived from seeds. 3. A plant-based milk fermented composition according to 1 or 2, wherein the peptide is a plant-derived peptide. 4. A plant-based milk fermented composition according to 1 or 2, wherein the peptide is a soybean peptide. 5. The viable cell count of (B) Streptococcus Thermophilus was 1 x 10 28 days after inoculation. 7 3. The plant-based milk fermented composition according to 1 or 2, having a CFU / g or higher. 6. A method comprising the step of fermenting (A) plant-based milk containing 0.20% by mass or more of peptides with (B) Streptococcus Thermophilus; A method for producing a fermented plant-based milk composition comprising components (A) and (B). 7. A method for producing a fermented plant-based milk composition according to 6, wherein the plant-based milk is soy milk. 8. A method for producing a plant-based fermented milk composition according to 6 or 7, wherein the peptide is a soybean peptide. 9. The viable cell count of (B) Streptococcus Thermophilus was 1 x 10 28 days after inoculation. 7 8. A method for producing a fermented plant milk composition according to 6 or 7, wherein the CFU / g or more. [Effects of the Invention]

[0006] According to the present invention, when a specific concentration of peptides and fermentation bacteria are added to plant-based milk to produce a plant-based milk fermented composition, by selecting Streptococcus Thermophilus as the fermentation bacteria, it is possible to produce a plant-based milk fermented composition with a higher survival rate of bacteria even when stored for a longer period of time, and with improved flavor. [Brief explanation of the drawings]

[0007] [Figure 1] Graph showing the fermentation curve when Streptococcus Thermophilus (DSM20617T) was used and the amount of peptide blended was changed. [Figure 2] Graph showing the change in the number of lactic acid bacteria over time when the amount of peptide blended was changed using Streptococcus Thermophilus (DSM20617T). [Figure 3] Graph showing the fermentation curve when Streptococcus Thermophilus (DSM20617T) was used. [Figure 4] Graph showing the change in the number of lactic acid bacteria over time when Streptococcus Thermophilus (DSM20617T) was used. [Figure 5] Graph showing the fermentation curve when Streptococcus Thermophilus (DSM8713) was used. [Figure 6] Graph showing the change in the number of lactic acid bacteria over time when Streptococcus Thermophilus (DSM8713) was used. [Figure 7] Graph showing the fermentation curve when Streptococcus Thermophilus (DSM20259) was used. [Figure 8] Graph showing the change in the number of lactic acid bacteria over time when Streptococcus Thermophilus (DSM20259) was used. [Figure 9] Graph showing the fermentation curve when Streptococcus Thermophilus (IFO13957) was used. [Figure 10] Graph showing the change in the number of lactic acid bacteria over time when Streptococcus Thermophilus (IFO13957) was used. DETAILED DESCRIPTION OF THE INVENTION

[0008] The fermented plant milk composition and the method for producing the same according to the present invention will be described below. The description for carrying out the present invention does not limit the present invention. Modifications and improvements made to the following embodiments based on the ordinary knowledge of those skilled in the art without departing from the spirit of the present invention also fall within the scope of the present invention.

[0009] [Plant-based milk] The plant-based milk in the present invention is preferably milk derived from beans (soybeans, chickpeas, mung beans, peas), milk derived from seeds (peanuts, pecan nuts, macadamia nuts, hazelnuts, almonds, chestnuts, walnuts, cashew nuts, pistachios, coconuts, oats, rice, sunflower seeds, pumpkin seeds, rapeseed, cottonseed, flaxseed, sesame, etc.), or milk derived from bamboo shoots, with soy milk, which is a type of milk derived from beans, being particularly preferred. The soy milk content in the plant-based milk is preferably 80% by mass or more, and more preferably the entire amount is soy milk. The soy milk content is calculated based on soy milk with a soybean solids concentration of 8% by weight.

[0010] Soy milk is as defined in Article 2 of the Japanese Agricultural Standards for Soymilk (Ministry of Agriculture, Forestry and Fisheries Notification No. 1679 of March 29, 2018), and in particular, is "a milky beverage obtained by eluting protein and other components from soybeans (excluding powdered and defatted soybeans) with hot water or other means and removing fiber, with a soybean solids concentration of 8% or more and containing 3.5% soy protein," and complies with Article 3 of the Japanese Agricultural Standards for Soymilk. Soy milk whose concentration has been adjusted by dilution or the like is converted into soy milk having a soybean solids concentration of 8% by weight and the above content is determined accordingly. Other plant-based milks are those made by squeezing raw materials such as beans and seeds to produce plant-based milk.

[0011] [Fermented plant-based milk composition] The fermented plant milk composition in this specification is one in which the raw milk component is not derived solely from ordinary animal milk, but is comprised solely of the above-mentioned plant milk, or the total amount of animal milk and plant milk contains 50% or more plant milk, although it is preferred that the entire amount of the milk component is plant milk. The animal milk may be any known animal milk such as cow's milk or goat's milk. The fermented plant-based milk composition of the present invention has a viable cell count of 1×10 Streptococcus Thermophilus (B) even 28 days after the start of fermentation with the seed culture (B) Streptococcus Thermophilus. 7 CFU / g or more. This high number of live bacteria indicates excellent bacterial survival.

[0012] [(A) Peptide 0.20% by mass or more] In the present invention, "peptide" refers to a polymer in which less than 100 amino acid residues are linked by peptide bonds. The peptides used are those in which 50% or more of the total peptide amount has an average molecular weight of 10,000 Da or less. "Protein" refers to a polymer in which 100 or more amino acid residues are linked by peptide bonds. It is preferable that the proportion of peptides with a molecular weight of 5000 or less in the total proteins and peptides contained is 50% by mass or more. When the proportion of peptides with a molecular weight of 5000 or less is 50% by mass or more, fermentation tends to proceed more quickly than with peptides that do not have a molecular weight of 5000 or less, and the change over time of lactic acid bacteria after fermentation (decrease in lactic acid bacteria) is gradual. Examples of peptides used in the present invention include plant-derived peptides such as soybean peptides, potato peptides, and pea peptides, as well as peptone, polypeptone, urea, amino acids, milk peptides, corn peptides, egg white peptides, and fish peptides. However, it is preferable not to use peptides derived from collagen. Plant-derived peptides are particularly preferred, with soybean peptides being even more preferred. The peptide of the present invention is not limited in its chain length, and can exhibit one of the effects of the present invention, which is to maintain the bacterial count of Streptococcus Thermophilus and increase the survival rate in a plant-based fermented milk composition.

[0013] These peptides are obtained by hydrolyzing the proteins of the corresponding raw materials, such as soybeans, through acid treatment or known enzymatic treatment using protease, etc., and are inherently highly digestible and absorbable in the body. Peptidases and / or proteases are preferred as proteolytic enzymes. Peptidases and proteases can be classified into exo-peptidases and proteases that have the activity of cleaving one or two amino acid residues at a time from the end of the peptide or protein sequence, and endo-peptidases and proteases that have the activity of cleaving within the peptide or protein sequence. Commercially available peptidases and proteases can be used as such peptidases and proteases. Simple powdered soy protein cannot be used. Soybean peptides that can be used include known soybean peptides such as SPI peptides made from isolated soybean protein, defatted soy milk peptides made from soy milk derived from defatted soybeans, and soy milk peptides made from soy milk derived from full-fat soybeans.For example, the Hi-Nute series (Fuji Oil Co., Ltd.) such as Hi-Nute AMF, Hi-Nute DH (many of which have higher molecular weights than Hi-Nute AMF), and Hi-Nute HKB (many of which have lower molecular weights than Hi-Nute AMF) can be used. Alternatively, the corresponding protein may be converted into a peptide using an enzyme, and the resulting enzyme-containing treatment solution may then be heated under known conditions to inactivate the enzyme.

[0014] The plant-based fermented milk composition contains 0.20% by mass or more of such peptides. This content is the concentration of the peptides in the solid content. In the present invention, if the peptide content is less than 0.20% by mass, the effects of the present invention cannot be fully achieved, even when fermented with Streptococcus Thermophilus, and it becomes difficult to improve viability. In particular, the peptide content is preferably 0.25% by mass or more, more preferably 0.28% by mass or more, and is preferably 1.00% by mass or less, more preferably 0.70% by mass or less, even more preferably 0.50% by mass or less, and most preferably 0.40% by mass or less.

[0015] [(B)Streptcoccus Thermophilus] The lactic acid bacterium used to obtain the plant-based milk fermented composition is Streptococcus Thermophilus. By fermenting this specific lactic acid bacterium in the presence of a certain amount of peptide, particularly in the presence of a certain amount of soybean peptide, the unpleasant odor of the plant-based milk fermented composition can be reduced, and a plant-based milk fermented composition with a more refreshing and delicious flavor can be obtained. Streptococcus Thermophilus has a viable cell count of 1 x 10 after 28 days from inoculation. 7 It is preferable that the number is CFU / g or more. Among Streptococcus Thermophilus, DSM20617T, DSM8713, DSM20259, and IFO13957 can be used. Furthermore, Lactobacillus bacteria, Lactococcus bacteria, Leuconostoc bacteria, and Enterococcus bacteria may or may not be used in combination, as long as the effects of the present invention are not impaired.

[0016] (Method of producing fermented plant-based milk composition) The method for producing the fermented plant-based milk composition of the present invention involves fermenting a composition containing the above-mentioned soy milk, peptides in amounts corresponding to the above-mentioned content ratios, and Streptococcus Thermophilus under conditions that allow fermentation by Streptococcus Thermophilus. These fermentation conditions may be known conditions. The composition may or may not contain koji or other ingredients.

[0017] (Food and drink using fermented plant-based milk composition) The fermented plant-based milk composition of the present invention can be a beverage consisting solely of the fermented plant-based milk composition, or a fermented plant-based milk composition beverage containing one or more of known fruit juices (such as citrus fruits like lemon, lime, mandarin orange, orange, grapefruit, yuzu, and Shikwasa; fruits of the Rosaceae family like plum, apple, strawberry, peach, cherry, and yellow peach; grape, plum, pomegranate, blueberry, black currant, cranberry, maqui berry, mango, pineapple, kiwi, and pear), and their concentrated fruit juices, reconstituted fruit juices, straight fruit juices, fruit purees (semi-liquids prepared by mashing or straining cooked or fresh fruit), diluted solutions, concentrated solutions, and mixtures thereof), vegetable juice, milk, lactic acid bacteria-fermented milk, yogurt, plant-based milks (such as soy milk, oat milk, almond milk, coconut milk, rice milk, cashew nut milk, and macadamia milk), and soy flour. Furthermore, it may be mixed with cola-like drinks, Japanese tea, Chinese tea, black tea, coffee, cocoa, etc. to produce a drink, or a blend of these drinks may also be used. Furthermore, the beverage may be a carbonated beverage or a non-carbonated beverage. The fermented plant milk composition can also be used as an ingredient in foods for which yogurt is typically used, such as Western confectionery, Japanese confectionery, cakes, parfaits, and other desserts.

[0018] (Other ingredients that may be contained) The fermented plant-based milk composition of the present invention may or may not contain ingredients commonly used in food ingredients, such as sweeteners, high-intensity sweeteners, antioxidants, flavors such as fruit flavors (flavors that impart a fruit-like aroma), acidulants, colorants, salts, dietary fiber, proteins that may or may not be fermented, edible oils and fats, starch, gelling agents, pH adjusters, etc., within limits that do not impair the effects of the present invention. Substances necessary for making the composition a food for specified health uses may also be contained. These ingredients may be added before fermentation or to the fermented fermented plant-based milk composition within limits that do not impair the effects of the present invention.

[0019] Examples of sweeteners that can be used include high fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols.

[0020] Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, and phytic acid. As the coloring agent, any natural or synthetic coloring agent can be used as long as it is used to color foods and beverages, such as caramel color, gardenia color, marigold color, carotene color, anthocyanin color, fruit juice color, vegetable color, and synthetic color.

[0021] Examples of salts that can be used include table salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysate. Examples of proteins that can be used include soy protein, wheat protein, corn protein, pea protein, almond protein, and potato protein. Edible fats and oils are not particularly limited as long as they are edible. Examples of starches that can be used include processed starches. Examples of gelling agents that can be used include pectin and carrageenan. Examples of pH adjusters that can be used include phosphates. Proteins and edible oils and fats are used to adjust the taste and processability, while thickeners, starches, gelling agents, and pH adjusters are used to adjust the physical properties. Ash, glutamic acid or its salt may or may not be added.

[0022] Vegetable protein hydrolysates are obtained by hydrolysis of plant-derived proteins, and the hydrolysis of the plant proteins is carried out by enzyme treatment, acid treatment, alkali treatment, or the like. The plant protein hydrolysates contain plant peptides. The plant protein hydrolysates may further contain one or more species selected from the group consisting of free amino acids and plant proteins. The above-mentioned raw materials can be generally commercially available.

[0023] (packaged food and beverages) The fermented plant milk composition of the present invention and the beverage containing the fermented plant milk composition can be packed into various containers using known means, thereby effectively preventing deterioration in quality due to long-term storage. The container may be any container that can be sealed, such as a metal can or metal barrel (made of aluminum or steel, etc.), glass container, PET bottle, paper container, or pouch container. The capacity of the container is not particularly limited, and any container with a capacity currently in circulation may be used. It is preferable to use a container that can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time. [Example]

[0024] Example 1 (Fermentation rate and surviving bacteria depending on the amount of peptide blended) Example 1 was carried out based on a composition using Lactic Acid Bacteria A in Raw Material Composition 2 (using Hinute AMF as the peptide) in Table 1 below. The Hinute AMF concentrations in this composition were 0%, 0.10%, 0.30%, and 0.50%, resulting in four different raw material compositions depending on the peptide concentration. The fermentation rate of the plant-based milk fermented composition was confirmed, and the progress of fermentation is shown in Figure 1, and the number of survivors is shown in Figure 2. As shown in Figure 1, when the peptide was added at even 0.10% (as well as at 0.30% and 0.50%), the fermentation rate increased, dropping to approximately pH 4.7 after 7 hours. However, when no peptide was added (Blank), the fermentation rate was slow, dropping to approximately pH 4.7 after 11 hours. 2, when the peptide content was 0% (Blank) and 0.10%, the degree of decrease over time in the number of surviving bacteria in the plant-based fermented milk composition was large, while when the peptide content was 0.30% and 0.50%, the number of surviving lactic acid bacteria was high even after a longer period of time. When the peptide content was 0.10% and 0.30%, the resulting plant-based fermented milk composition had an excellent taste, but when the peptide content was 0.50%, the fermented product had a slightly better taste.

[0025] (Example 2 (Fermentation rate and survival number of bacteria by lactic acid bacteria)) Using each of the four Streptococcus Thermophilus strains (lactic acid bacteria A to D) shown in Table 2 below, soy milk, lactic acid bacteria, and peptides were blended to a total weight of 1.5 kg to form raw material compositions 1 to 5 shown in Table 1 below, and mixed to form a uniform composition. Raw material compositions 2 to 4 are examples in which the peptides Hineut AMF, Hineut DH, and Hineut HKB were blended, respectively. Raw material composition 1 is an example in which no peptide was blended, and raw material composition 5 is an example in which the protein Prolina (Fuji Oil Co., Ltd.) was blended in place of the peptide. This raw material with a uniform composition was kept at 43°C while fermentation with lactic acid bacteria was carried out. When checking the viability of the bacteria, the temperature was lowered to 10°C. The lactic acid bacteria count in the examples was measured using the method specified in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products, etc. The measurement was performed in accordance with the method for measuring the bacterial count in milk and dairy products specified in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products, etc. FIG. 3 is a graph showing the fermentation curve when lactic acid bacteria A (Streptcoccus Thermophilus (DSM20617T)) was used, and FIG. 4 is a graph showing the change in the number of lactic acid bacteria over time when lactic acid bacteria A (Streptcoccus Thermophilus (DSM20617T)) was used. FIG. 5 is a graph showing the fermentation curve when lactic acid bacteria B (Streptcoccus Thermophilus (DSM8713)) was used, and FIG. 6 is a graph showing the change in the number of lactic acid bacteria over time when lactic acid bacteria B (Streptcoccus Thermophilus (DSM8713)) was used. FIG. 7 is a graph showing the fermentation curve when lactic acid bacteria C (Streptcoccus Thermophilus (DSM20259)) was used, and FIG. 8 is a graph showing the change in the number of lactic acid bacteria over time when lactic acid bacteria C (Streptcoccus Thermophilus (DSM20259)) was used. FIG. 9 is a graph showing the fermentation curve when lactic acid bacteria D (Streptcoccus Thermophilus (IFO13957)) was used, and FIG. 10 is a graph showing the change in the number of lactic acid bacteria over time when lactic acid bacteria D (Streptcoccus Thermophilus (IFO13957)) was used.

[0026] In the graph showing the fermentation curve, the vertical axis represents the pH value and the horizontal axis represents the time (hours (h)) elapsed since the start of fermentation. In the graph of the change in the number of lactic acid bacteria over time used to calculate the survival count, the vertical axis represents the number of lactic acid bacteria in the fermented plant-based milk composition (CFU / g of product) and the horizontal axis represents the number of days (+) elapsed since the end of fermentation (D). For example, D+52 indicates 52 days after the end of fermentation. These results show that the use of any of the four types of lactic acid bacteria A to D allows for faster fermentation than when no lactic acid bacteria are used, and the number of surviving bacteria is high even after a long period of time, allowing the resulting plant-based fermented milk composition to be stored for a longer period of time.Furthermore, in some cases, faster fermentation can be achieved. Furthermore, regardless of the molecular weight (chain length) of the peptide, the resulting plant-based milk fermented composition has a high survival rate even after long-term storage, and differences in the molecular weight of the peptide do not affect the survival rate in the plant-based milk fermented composition.

[0027] [Table 1]

[0028] [Table 2]

Claims

1. A plant-based milk fermentation composition comprising the following components (A) and (B): (A) A plant-based fermented milk composition containing peptides in an amount of 0.20% by mass or more (B) Streptcoccus Thermophilus

2. The fermented plant milk composition according to claim 1, wherein the plant milk is one or more selected from milk derived from beans and milk derived from seeds.

3. The plant-based milk fermented composition according to claim 1 or 2, wherein the peptide is a plant-derived peptide.

4. The plant-based milk fermented composition according to claim 1 or 2, wherein the peptide is a soybean peptide.

5. The viable cell count of (B) Streptococcus Thermophilus was 1 x 10 after 28 days from inoculation. ７ 3. The plant-based milk fermentation composition according to claim 1 or 2, wherein the CFU / g or more.

6. (A) a plant-based milk containing 0.20% by mass or more of peptides is fermented by (B) Streptococcus Thermophilus, A method for producing a fermented plant milk composition comprising components (A) and (B).

7. The method for producing a fermented plant milk composition according to claim 6, wherein the plant milk is soy milk.

8. A method for producing a plant-based fermented milk composition according to claim 6 or 7, wherein the peptide is a soybean peptide.

9. The viable cell count of (B) Streptococcus Thermophilus was 1 x 10 after 28 days from inoculation. ７ 8. A method for producing a fermented plant milk composition according to claim 6 or 7, wherein the cell count is 0.01 CFU / g or more.

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