Lactic acid fermentation composition and method for producing the same

Abstract

This invention provides a lactic acid fermentation composition with good flavor using soybean-derived protein, and a method for producing the same. [Solution] A lactic acid bacteria fermentation composition comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, wherein the mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is 0.10 to 0.90, and the acidity of a solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is 1.0% by mass or more.

Description

Technical Field

[0001] The present invention relates to a lactic acid bacteria fermentation composition and a method for producing the same.

Background Art

[0002] Soybean fermentation compositions containing soybean-derived proteins are known to have excellent health effects. Therefore, soybean fermentation compositions are considered to be very useful materials that can meet the increasing health consciousness in recent years. On the other hand, soybean fermentation compositions have problems in terms of flavor such as soybean odor. In addition, soybean fermentation compositions also have difficulties in terms of storage stability, transportability, and workability, which have become obstacles to the expansion of their use.

[0003] So far, as a technology related to fermentation compositions containing soybean-derived proteins and the like, for example, a method for producing a product with a good flavor from a protein source, the method comprising fermenting the protein source in a physiologically acceptable aqueous medium containing at least one first food-use strain selected from the group consisting of Macrococcus, Micrococcus, Enterococcus, Staphylococcus, Brevibacterium, Arthrobacter, and Corynebacterium, and at least one second food-use lactic acid strain at a temperature of 20 to 42°C and at a pH maintained above the isoelectric point of the medium, continuing the fermentation until a sufficient degree of hydrolysis is reached so that the good flavor is achieved, and recovering the product thus produced, provided that the separated casein or its derivative is not the sole protein source (see, for example, Patent Document 1).

[0004] In addition, as a technology for producing a fermented soy milk having excellent flavor and texture and having a preferable viscosity not found in conventional fermented soy milk, a technology using a soy milk fermentation promoting composition containing one or more saccharides selected from monosaccharides and lactose, whey protein, and indigestible dextrin has been proposed (see, for example, Patent Document 2).

[0005] On the other hand, a technology has been proposed to provide a lactic acid fermented food that contains a high concentration of intestinal lactic acid bacteria, produced using intestinal lactic acid bacteria as a starter culture, which contains intestinal lactic acid bacteria at a high concentration over a long period of time, maintains a high survival rate of intestinal lactic acid bacteria even after long-term storage, and is therefore expected to have significant health benefits. This technology involves either inoculating a predetermined amount of intestinal lactic acid bacteria as an essential starter culture into a main ingredient that is prepared by mixing milk and soy milk in a predetermined ratio and allowing it to ferment, or inoculating a predetermined amount of dairy lactic acid bacteria in addition to the intestinal lactic acid bacteria and allowing it to ferment (see, for example, Patent Document 3).

[0006] Furthermore, a method for producing powdered fermented milk using water-soluble hemicellulose as a dispersant has been proposed as a means to provide a means for obtaining powdered fermented milk that does not easily form curd during fermentation and has good dispersibility or solubility in a medium such as water or milk (see, for example, Patent Document 4). [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Special Publication No. 2004-520070 [Patent Document 2] Japanese Patent Publication No. 2016-182049 [Patent Document 3] Japanese Patent Publication No. 2005-269976 [Patent Document 4] Japanese Patent Application Publication No. 6-78667 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] As mentioned above, various developments are underway regarding fermented compositions containing soy-derived protein. However, currently, no product has yet been offered that is sufficiently satisfactory in terms of flavor.

[0009] The present invention aims to solve the aforementioned problems in the conventional method and achieve the following objectives. Specifically, the present invention aims to provide a lactic acid fermentation composition with good flavor using soybean-derived protein and a method for producing the same. [Means for solving the problem]

[0010] To solve the aforementioned problems, the present inventors conducted diligent research and found that a lactic acid bacteria fermentation composition comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, wherein the mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is set to 0.10 to 0.90, and the acidity of a solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is set to 1.0% by mass or higher, thereby providing a lactic acid bacteria fermentation composition with good flavor.

[0011] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> (A) A fermented product made by lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, (B) Starch hydrolysates, A lactic acid fermentation composition containing, The mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is 0.10 to 0.90. The lactic acid bacteria fermentation composition is characterized in that the acidity of a solution prepared by adjusting the lactic acid bacteria fermentation composition so that the solid content concentration is 40% by mass is 1.0% by mass or more. <2> The acidity of a solution prepared by adjusting the lactic acid fermentation composition so that the solid content concentration is 40% by mass is 1.0 to 6.0% by mass. <1> This is a lactic acid bacteria fermentation composition as described above. <3> The viscosity of a solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is 150-300 mPa·s at 50°C. <1> or <2> This is a lactic acid bacteria fermentation composition as described above. <4> The lactic acid bacteria fermentation composition according to any one of <1> to <3>, which is a powder. <5> The lactic acid bacteria fermentation composition according to any one of <1> to <4>, wherein the lactic acid bacteria is Lactobacillus helveticus. <6> A method for producing the lactic acid bacteria fermentation composition according to any one of <1> to <5>, comprising: A fermentation step of fermenting a fermentation raw material containing milk-derived protein and soy-derived protein with lactic acid bacteria; And a mixing step of mixing the fermented product obtained in the fermentation step with a starch degradation product, which is a method for producing a lactic acid bacteria fermentation composition. <7> The method for producing a lactic acid bacteria fermentation composition according to <6>, wherein the fermentation temperature in the fermentation step is 37 to 40 °C and the fermentation time is 18 to 24 hours. [Advantages of the Invention]

[0012] According to the present invention, the above-mentioned various problems in the prior art can be solved, the above-mentioned object can be achieved, and a lactic acid bacteria fermentation composition with good flavor using soy-derived protein and a method for producing the same can be provided. [Embodiments for Carrying Out the Invention]

[0013] (Lactic Acid Bacteria Fermentation Composition and Method for Producing the Same) The lactic acid bacteria fermentation composition of the present invention at least includes (A) a fermented product of a fermentation raw material containing milk-derived protein and soy-derived protein by lactic acid bacteria, and (B) a starch degradation product, and may further include other components as necessary. The lactic acid bacteria fermentation composition of the present invention can be preferably produced by the method for producing the lactic acid bacteria fermentation composition of the present invention. Hereinafter, the lactic acid bacteria fermentation composition of the present invention will also be described in conjunction with the description of the method for producing the lactic acid bacteria fermentation composition of the present invention.

[0014] [Method for Producing Lactic Acid Bacteria Fermentation Composition]​​

[0015] <Fermentation process> The fermentation process is a process of fermenting a fermentation raw material containing milk-derived protein and soy-derived protein with lactic acid bacteria to obtain (A) a fermentation product of the fermentation raw material containing milk-derived protein and soy-derived protein by lactic acid bacteria. By the fermentation process, a yogurt-like fermentation product (hereinafter sometimes referred to as "culture" or "culture solution") can be obtained.

[0016] -Fermentation raw material- The fermentation raw material contains at least milk-derived protein and soy-derived protein, and may further contain other components as necessary.

[0017] The milk-derived protein is a protein derived from animal milk such as cow's milk, horse milk, sheep milk, and goat milk. These may be used alone or in combination of two or more. Among these, milk-derived protein is preferred.

[0018] For the milk-derived protein, those consisting only of milk-derived protein may be used, or those containing milk-derived protein may be used.

[0019] Those containing the milk-derived protein are not particularly limited and can be appropriately selected according to the purpose. Examples include milk-derived raw materials. The content of the milk-derived protein in those containing the milk-derived protein is not particularly limited and can be appropriately selected according to the purpose.

[0020] The milk-derived raw materials are not particularly limited and can be appropriately selected according to the purpose. Examples include the above-mentioned animal milk or their processed milk, and more specifically, raw milk, skim milk, whole milk powder, skim milk powder, casein, etc. Also, whey (such as whey powder, protein-enriched whey) prepared from the above-mentioned animal milk can be used. These may be used alone or in combination of two or more.

[0021] The milk-derived protein or the product containing the milk-derived protein may be a commercially available product or a prepared product.

[0022] There are no particular restrictions on the content of the milk-derived protein in the fermentation raw material, and it can be appropriately selected depending on the content in the lactic acid bacteria fermentation composition, for example, 0.5 to 50.0% by mass per solid content of the fermentation raw material. For example, if the fermentation raw material has a solid content of 20% by mass, then 0.1 to 10.0% by mass may be used.

[0023] There are no particular restrictions on the content of the milk-derived protein in the lactic acid fermentation composition, and it can be appropriately selected depending on the purpose. However, it is preferably 0.1 to 8.0% by mass, more preferably 0.5 to 6.0% by mass, and particularly preferably 1.0 to 4.0% by mass, based on the solid content of the lactic acid fermentation composition. Being within these preferred ranges is advantageous in that it promotes fermentation and improves the flavor.

[0024] The aforementioned soybean-derived protein is a protein derived from soybeans.

[0025] The aforementioned soy-derived protein may consist solely of soy-derived protein, or it may contain soy-derived protein.

[0026] There are no particular restrictions on the soy-derived protein-containing materials mentioned above; they can be appropriately selected depending on the purpose, and examples include soy-derived raw materials. There are no particular restrictions on the amount of soy-derived protein contained in the aforementioned product containing soy-derived protein, and it can be appropriately selected depending on the purpose.

[0027] There are no particular restrictions on the soybean-derived raw materials mentioned above, and they can be appropriately selected depending on the purpose. Examples include soybean flour, soy milk, and isolated soy protein. These may be used individually or in combination of two or more.

[0028] The soybean-derived protein or the product containing the soybean-derived protein may be a commercially available product or a prepared product.

[0029] There are no particular restrictions on the content of the soybean-derived protein in the fermentation raw material, and it can be appropriately selected depending on the content in the lactic acid bacteria fermentation composition, for example, 2.5 to 90.0% by mass per solid content of the fermentation raw material. For example, if the fermentation raw material has a solid content of 20% by mass, then 0.5 to 20.0% by mass may be used.

[0030] There are no particular restrictions on the content of the soybean-derived protein in the lactic acid fermentation composition, and it can be appropriately selected depending on the purpose. However, it is preferably 0.1 to 20.0% by mass, more preferably 1.0 to 10.0% by mass, and particularly preferably 2.0 to 7.0% by mass, based on the solid content of the lactic acid fermentation composition. Being within these preferred ranges is advantageous in that it can result in a better flavor.

[0031] The mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is not particularly limited as long as it is between 0.10 and 0.90, and can be appropriately selected depending on the purpose, but 0.10 to 0.75 is preferred, 0.15 to 0.60 is more preferred, and 0.15 to 0.30 is particularly preferred. Being within this preferred range is advantageous in that it can improve the flavor of the lactic acid fermentation composition.

[0032] Other components in the fermentation raw materials are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include oils and fats, sugars, inorganic salts, organic acids, etc. These may be used individually or in combination of two or more.

[0033] The fermentation raw materials are preferably composed only of the milk-derived protein or a substance containing the milk-derived protein, the soy-derived protein or a substance containing the soy-derived protein, and a solvent such as water for dissolving them, in order to easily produce a lactic acid bacteria fermentation composition.

[0034] There are no particular restrictions on the content of other components in the fermentation raw material, and they can be appropriately selected depending on the content in the lactic acid bacteria fermentation composition. Similarly, there are no particular restrictions on the content of other components in the fermentation raw material in the lactic acid bacteria fermentation composition, and they can be appropriately selected depending on the purpose.

[0035] There are no particular restrictions on the method for preparing the fermentation raw materials, and they can be appropriately selected depending on the purpose. For example, methods include dissolving the milk-derived protein or a substance containing the milk-derived protein, the soy-derived protein or a substance containing the soy-derived protein, and, if necessary, the other components in a solvent such as water, then sterilizing and cooling the mixture to obtain the fermentation raw materials.

[0036] There are no particular restrictions on the temperature of the solvent, such as water, and it can be appropriately selected depending on the purpose. For example, 50 to 80°C is one possible range.

[0037] There are no particular restrictions on the sterilization conditions mentioned above, and they can be appropriately selected depending on the purpose. For example, sterilization at 80-90°C for 15 minutes to 1 hour is one possible method.

[0038] There are no particular restrictions on the cooling temperature, and any temperature that allows for the inoculation of lactic acid bacteria can be appropriately selected.

[0039] -Lactic acid bacteria- The type of lactic acid bacteria mentioned above is not particularly limited as long as it can be used in food and beverages, and can be appropriately selected according to the purpose. Examples include Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus delbrueckii bulgaricus, Lactobacillus gasseri, Lactobacillus casei, and Streptococcus thermophilus. These may be used individually or in combination of two or more, but using one type alone is preferable due to its superior workability. Among the lactic acid bacteria mentioned above, Lactobacillus helveticus is preferred because it can improve the flavor of the lactic acid fermentation composition.

[0040] The lactic acid bacteria may be inoculated into the fermentation raw material as lactic acid bacteria cells only, or a lactic acid bacteria starter consisting of lactic acid bacteria cells and a fermentation medium may be inoculated into the fermentation raw material. The fermentation medium in the lactic acid bacteria starter is not particularly limited as long as it can be used for culturing lactic acid bacteria, and can be appropriately selected according to the purpose. The lactic acid bacteria content in the lactic acid bacteria starter can be appropriately selected depending on the activity level of the lactic acid bacteria, the conditions in the fermentation process, and other factors. There are no particular restrictions on the amount of lactic acid bacteria to be inoculated; it can be appropriately selected depending on the activity level of the lactic acid bacteria, the conditions in the fermentation process, etc. For example, a bacterial cell concentration of 1.0 × 10⁻⁶ 3 ~1.0×10 10 One example is to inoculate a lactic acid bacteria starter at a concentration of 1 / ml in an amount that is 0.2 to 20% by mass relative to the fermentation raw material.

[0041] The conditions in the aforementioned fermentation process are not particularly limited as long as lactic acid bacteria can be cultured, and can be appropriately selected according to the purpose.

[0042] There are no particular restrictions on the fermentation temperature and fermentation time in the fermentation process described above, and they can be appropriately selected according to the acidity of the lactic acid bacteria fermentation composition described later. However, in order to easily produce the lactic acid bacteria fermentation composition in a short time, it is preferable that the fermentation temperature is 37 to 40°C and the fermentation time is 18 to 24 hours.

[0043] In the fermentation process described above, pH adjustment may be performed as needed. However, in the present invention, it is possible to produce a lactic acid bacteria fermentation composition with good flavor without pH adjustment, so it is preferable not to perform pH adjustment.

[0044] In the fermentation process described above, proteases may be used as needed, but in the present invention, it is preferable not to use proteases because a lactic acid bacteria fermented composition with good flavor can be produced without using proteases.

[0045] There are no particular restrictions on the content of the lactic acid bacteria in the lactic acid bacteria fermentation composition, and it can be appropriately selected depending on the purpose, but the content is 1.0 × 10 per gram of solid content of the lactic acid bacteria fermentation composition. 6 Preferably, 1.0 × 10 7 More than 1.0 × 10 8 A number of or more is particularly preferable. Being within the aforementioned preferred range is advantageous because it promotes fermentation and improves the flavor.

[0046] <Mixing process> The mixing step involves mixing the fermented product obtained in the fermentation step with the starch hydrolysate to obtain a lactic acid bacteria fermentation composition.

[0047] - Starch hydrolysates - There are no particular restrictions on the starch hydrolysate, and it can be appropriately selected depending on the purpose. Examples include dextrin, maltodextrin, starch syrup, and powdered starch. These may be used individually or in combination of two or more. The starch hydrolysate may be a commercially available product or a prepared product.

[0048] There are no particular restrictions on the content of the starch hydrolysate in the lactic acid bacteria fermentation composition, and it can be appropriately selected depending on the purpose. However, it is preferably 30 to 90% by mass, more preferably 45 to 85% by mass, and particularly preferably 60 to 80% by mass, based on the solid content of the lactic acid bacteria fermentation composition. For example, if the lactic acid bacteria fermentation composition has a solid content of 40% by mass, then it is preferably 10 to 60% by mass, more preferably 20 to 50% by mass, and particularly preferably 30 to 40% by mass. Being within these preferred ranges is advantageous in that it can result in a better mouthfeel.

[0049] There are no particular restrictions on the mixing method, and it can be appropriately selected depending on the purpose. For example, one method involves adding the starch hydrolysate, other components as needed, and water to the fermented product obtained in the fermentation step, dissolving and pre-emulsifying the mixture, then sterilizing it as needed, and finally homogenizing it to obtain a liquid lactic acid bacteria fermentation composition.

[0050] There are no particular restrictions on the sterilization conditions mentioned above, and they can be appropriately selected depending on the purpose. For example, sterilization can be performed at 60-80°C for 5-30 minutes.

[0051] The liquid lactic acid fermentation composition may be powdered by spray drying or other means as needed.

[0052] <Other processes> The aforementioned other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include a sterilization step and a spray drying step.

[0053] -Sterilization process- The sterilization step is a step of sterilizing the fermented product obtained in the fermentation step. There are no particular restrictions on the sterilization conditions mentioned above, and they can be appropriately selected depending on the purpose. For example, sterilization can be performed at 60-80°C for 5-30 minutes.

[0054] -Spray drying process- The spray drying step involves spray drying a liquid lactic acid bacteria fermentation composition to obtain a powdered lactic acid bacteria fermentation composition.

[0055] The spray drying method can be carried out by appropriately selecting any known spray drying apparatus, other than using the liquid lactic acid fermentation composition, and the conditions can also be appropriately selected.

[0056] There are no particular restrictions on the solid content concentration in the aforementioned liquid lactic acid fermentation composition, and it can be appropriately selected depending on the purpose. For example, it can be set to 30-70% by mass.

[0057] After the spray drying described above, further drying or granulation may be performed as needed.

[0058] The method for producing the lactic acid bacteria fermented composition of the present invention allows for the simple and efficient production of the lactic acid bacteria fermented composition of the present invention.

[0059] -acidity- The acidity of the solution obtained by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is not particularly limited as long as it is 1.0% by mass or higher, and can be appropriately selected depending on the purpose. However, 1.0 to 6.0% by mass is preferred, 1.5 to 5.5% by mass is more preferred, 2.0 to 4.5% by mass is even more preferred, and 2.5 to 3.5% by mass is particularly preferred. Being within the above preferred range is advantageous in that it can improve the flavor of the lactic acid bacteria fermentation composition. In this specification, there are no particular limitations on the method for adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass, and an appropriate method can be selected depending on the purpose. If the solid content concentration of the lactic acid bacteria fermentation composition is less than 40% by mass, it can be adjusted to 40% by mass, for example, by concentration. If the solid content concentration of the lactic acid bacteria fermentation composition exceeds 40% by mass, water can be added to adjust it to 40% by mass.

[0060] There are no particular restrictions on the method for measuring acidity, and any known method can be appropriately selected. For example, it can be measured by an acidity titration method with an endpoint of pH 8.2.

[0061] -viscosity- The viscosity of the solution obtained by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass at 50°C is not particularly limited and can be appropriately selected depending on the purpose, but 150 to 300 mPa·s is preferred, 180 to 280 mPa·s is more preferred, and 200 to 250 mPa·s is particularly preferred. Being within the above preferred range is advantageous in that spray drying can be performed efficiently.

[0062] There are no particular restrictions on the method for measuring the viscosity, and any known method can be appropriately selected. For example, it can be measured using a type B viscometer.

[0063] The lactic acid bacteria fermentation composition of the present invention may contain other components besides (A) the fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) starch hydrolysates.

[0064] Other components in the lactic acid fermentation composition are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. There are no particular restrictions on the content of other components in the lactic acid fermentation composition, and they can be appropriately selected depending on the purpose.

[0065] The form of the lactic acid bacteria fermentation composition is not particularly limited and can be appropriately selected depending on the purpose, and may be a liquid or a solid. The lactic acid bacteria fermentation composition is preferably in powder form because it has a better flavor and is also superior in terms of storage, transportability, and workability.

[0066] The lactic acid fermentation composition of the present invention has a good flavor and can be consumed as is or used in various foods and beverages.

[0067] The aforementioned food and beverages refer to substances that pose little risk to human health and are consumed orally or via the gastrointestinal tract in normal social life. They are not limited to administrative classifications such as food and beverages, pharmaceuticals, or quasi-drugs, but broadly include, for example, general foods, health foods, functional foods, beauty foods, quasi-drugs, and pharmaceuticals that are taken orally. [Examples]

[0068] The present invention will be specifically described below with reference to test examples, but the present invention is not limited to these examples.

[0069] (Test Example 1) <Examples 1-6, Comparative Examples 1-7> A solution containing milk-derived and soy-derived raw materials was prepared by dissolving each raw material in 80 parts by mass of warm water (approximately 60-70°C) in a total of 20 parts by mass of milk-derived and soy-derived raw materials. The solution was sterilized at 85°C for 30 minutes, and then cooled to approximately 39°C. To the cooled solution, 2% by mass of lactic acid bacteria starter was added, and the mixture was cultured at 37°C for 18 hours. The culture medium was sterilized at 70°C for 10 minutes after incubation. To the sterilized culture medium, starch hydrolysate and warm water were added, and the mixture was dissolved and pre-emulsified. Next, after sterilization at 70°C for 10 minutes, the mixture was homogenized using a pressure homogenizer to obtain a liquid lactic acid bacteria fermentation composition (solid content concentration 40% by mass). This liquid lactic acid bacteria fermentation composition was sprayed using a conventional method in a spray dryer to dry and powderize it, thereby obtaining a powdered lactic acid bacteria fermentation composition. The amount of each ingredient used was determined to result in the formulation shown in Tables 1-4 below when the powdered lactic acid bacteria fermentation composition is prepared. In the tables, the lactic acid bacteria column indicates the amount used as a lactic acid bacteria starter.

[0070] -acidity- Acidity was measured for the homogenized liquid lactic acid bacteria fermentation compositions (solid content concentration 40% by mass) in Examples 1-6 and Comparative Examples 1-7 by acidity titration with an endpoint of pH 8.2. The results are shown in Tables 1-4.

[0071] -viscosity- Viscosity was measured using a standard method with a Brookfield DV-E viscometer (Eiko Seiki Co., Ltd.) at 50°C for the homogenized liquid lactic acid bacteria fermentation compositions (solid content concentration 40% by mass) in Examples 1-6 and Comparative Examples 1-7. The results are shown in Tables 1-4.

[0072] -evaluation- The flavor of the powdered lactic acid bacteria fermented compositions obtained in Examples 1-6 and Comparative Examples 1-7 was evaluated as follows. The powdered lactic acid bacteria fermentation compositions obtained in Examples 1-6 and Comparative Examples 1-7 were dissolved in water to a solid content concentration of 40% by mass, and the flavor (richness, body, and grassy odor (unpleasant odor)) of the resulting solution was evaluated. The evaluation was conducted as follows, with the lactic acid fermentation composition of Comparative Example 1 receiving a score of 4.9 points for each evaluation item. The average score of 16 evaluators was calculated, and the total score for each evaluation item was also calculated. The results are shown in Tables 1 to 4. [Richness / Body] The ratings were given on a 10-point scale, from 1 point (no sense of richness or body) to 10 points (strong sense of richness or body). [Unpleasant smell (grassy odor)] The samples were scored on a 10-point scale, from 1 point (strong grassy smell / unpleasant odor) to 10 points (no grassy smell / unpleasant odor).

[0073] [Table 1]

[0074] [Table 2]

[0075] [Table 3]

[0076] [Table 4]

[0077] As shown in Tables 1-4, Examples 1-6 received high ratings with a total flavor score of 10 points or more, while Comparative Examples 1-7 received low ratings with a total flavor score of less than 10 points.

[0078] (Test Example 2) <Examples 1, 4-6, 7-10> The powdered lactic acid bacteria fermentation compositions obtained in Examples 1, 4-6 of Test Example 1 were also used in this test example. In addition, the homogenized liquid lactic acid bacteria fermentation compositions (solid content concentration 40% by mass) from Examples 1, 4-6 of Test Example 1 were used in this test example as Examples 7-10. Note that Example 7 is the homogenized liquid lactic acid bacteria fermentation composition from Example 1, Example 8 is from Example 4, Example 9 is from Example 5, and Example 10 is from Example 6.

[0079] -evaluation- The flavor of the lactic acid bacteria fermentation compositions of Examples 1, 4-6, and 7-10 was evaluated in the same manner as in Test Example 1. For Examples 1 and 4-6, the powdered lactic acid bacteria fermentation compositions were dissolved in water to a solid content concentration of 40% by mass, as in Test Example 1. For Examples 7-10, the homogenized liquid lactic acid bacteria fermentation compositions were used as samples. Furthermore, for all evaluation items, as in Test Example 1, the powdered lactic acid bacteria fermentation composition of Comparative Example 1 (dissolved in water) was given a score of 4.9. The results are shown in Table 5.

[0080] [Table 5]

[0081] As shown in Table 5, even with the same formulation, the total score was higher when using the powdered lactic acid bacteria fermentation composition as a sample compared to when using the homogenized liquid lactic acid bacteria fermentation composition as a sample.

[0082] (Test Example 3) <Examples 11-16, Comparative Examples 8-14> A powdered lactic acid bacteria fermentation composition was obtained in the same manner as in Test Example 1, except that lactic acid bacteria A (Lactobacillus helveticus) was replaced with a different lactic acid bacterium, lactic acid bacteria B (Lactobacillus acidophilus). The amount of each ingredient used was determined to result in the formulation shown in Tables 6-9 below when the powdered lactic acid bacteria fermentation composition is prepared. In the tables, the lactic acid bacteria column indicates the amount used as a lactic acid bacteria starter.

[0083] -acidity- The acidity of the homogenized liquid lactic acid fermentation compositions (solid content concentration 40% by mass) in Examples 11-16 and Comparative Examples 8-14 was measured in the same manner as in Test Example 1. The results are shown in Tables 6-9.

[0084] -viscosity- In the same manner as in Test Example 1, the viscosity of the homogenized liquid lactic acid bacteria fermentation compositions (solid content concentration 40% by mass) in Examples 11-16 and Comparative Examples 8-14 was measured. The results are shown in Tables 6-9.

[0085] -evaluation- The flavor of the powdered lactic acid bacteria fermented compositions obtained in Examples 11-16 and Comparative Examples 8-14 was evaluated in the same manner as in Test Example 1, except that the lactic acid bacteria fermented composition of Comparative Example 8 was given a score of 4.9. The results are shown in Tables 6-9.

[0086] [Table 6]

[0087] [Table 7]

[0088] [Table 8]

[0089] [Table 9]

[0090] As shown in Tables 6-9, even when different lactic acid bacteria were used, Examples 11-16 received high ratings with a total flavor score of 10 points or more, similar to Test Example 1, while Comparative Examples 8-14 received low ratings with a total flavor score of less than 10 points.

[0091] (Test Example 4) <Examples 11, 14-16, 17-20> The powdered lactic acid bacteria fermentation compositions obtained in Examples 11, 14-16 of Test Example 3 were also used in this test example. In addition, the homogenized liquid lactic acid bacteria fermentation compositions (solid content concentration 40% by mass) from Examples 11, 14-16 of Test Example 3 were used as Examples 17-20 in this test example. Note that Example 17 is the homogenized liquid lactic acid bacteria fermentation composition from Example 11, Example 18 is from Example 14, Example 19 is from Example 15, and Example 20 is from Example 16.

[0092] -evaluation- The flavor of the lactic acid bacteria fermentation compositions of Examples 11, 14-16, and 17-20 was evaluated in the same manner as in Test Example 3. For Examples 11 and 14-16, the powdered lactic acid bacteria fermentation compositions were dissolved in water to a solid content concentration of 40% by mass, as in Test Example 3. For Examples 17-20, the homogenized liquid lactic acid bacteria fermentation compositions were used as samples. Furthermore, for all evaluation items, the powdered lactic acid bacteria fermentation composition of Comparative Example 8 in Test Example 3, dissolved in water, was given a score of 4.9 points, as in Test Example 3. The results are shown in Table 10.

[0093] [Table 10]

[0094] As shown in Table 10, even when using different lactic acid bacteria, similar to Test Example 2, the results showed that using the powdered lactic acid bacteria fermentation composition as the sample resulted in a higher total score compared to using the homogenized liquid lactic acid bacteria fermentation composition as the sample, even with the same formulation.

[0095] From the above results, it was confirmed that the lactic acid fermentation composition of the present invention has a good flavor despite using soybean-derived protein.

[0096] The raw materials used in Test Examples 1-4 are as follows. Note that these are used as examples only. • Milk-derived ingredient A: Whole milk powder (Yotsuba whole milk powder 25kg, Yotsuba Dairy Co., Ltd.: Protein content 27.1% by mass) • Milk-derived ingredient B: Skim milk powder (Takanashi Skim Milk Powder 25kg, Takanashi Dairy Co., Ltd.: Protein content 34.0% by mass) • Soy-derived ingredient A: Soy flour (inactivated soy flour, Mitake Foods Co., Ltd.: protein content 39.9% by mass) • Soy-derived ingredient B: Soy protein (Fuji Pro CLE, Fuji Oil Co., Ltd.: Protein content 86.0% by mass) · Lactobacillus A ··· As a lactic acid bacterium, a lactic acid bacterium starter (MRS medium with lactic acid bacteria at a cell concentration of 1.0 × 10⁻¹⁶) is used, using the standard strain of Lactobacillus helveticus (NBRC 15019 strain, National Institute of Technology and Evaluation, Biotechnology Center (NBRC)) 4 (What is contained per ml) · Lactobacillus B ··· As a lactic acid bacterium, a lactic acid bacterium starter (MRS medium with lactic acid bacteria at a cell concentration of 1.0 × 10⁻¹) is used, using the standard strain of Lactobacillus acidophilus (NBRC 13951 strain, NBRC). 4 (What is contained per ml) • Starch hydrolysate A... Dextrin (Pinex #2, Matsutani Chemical Industry Co., Ltd.)

Claims

1. (A) A fermented product made by lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, (B) Starch hydrolysates, A lactic acid fermentation composition containing, The mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is 0.10 to 0.

90. A lactic acid bacteria fermentation composition characterized in that the acidity of a solution obtained by adjusting the lactic acid bacteria fermentation composition so that the solid content concentration is 40% by mass is 1.0% by mass or more.

2. The lactic acid bacteria fermentation composition according to claim 1, wherein the acidity of a solution obtained by adjusting the lactic acid bacteria fermentation composition so that the solid content concentration is 40% by mass is 1.0 to 6.0% by mass.

3. The lactic acid bacteria fermentation composition according to claim 1, wherein the viscosity of a solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is 150 to 300 mPa·s at 50°C.

4. The lactic acid bacteria fermentation composition according to claim 1, which is in powder form.

5. The lactic acid bacteria fermentation composition according to claim 1, wherein the lactic acid bacteria is Lactobacillus helveticus.

6. A method for producing a lactic acid bacteria fermentation composition according to any one of claims 1 to 5, A fermentation process in which fermentation ingredients containing milk-derived protein and soy-derived protein are fermented with lactic acid bacteria, A method for producing a lactic acid bacteria fermented composition, characterized by comprising a mixing step of mixing the fermented product obtained in the fermentation step with a starch hydrolysate.

7. A method for producing a lactic acid bacteria fermented composition according to claim 6, wherein the fermentation temperature in the fermentation step is 37 to 40°C and the fermentation time is 18 to 24 hours.

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