Lactic acid fermentation product of fermentation raw material containing plant milk, method for producing same, and food and beverage containing lactic acid fermentation product

Abstract

In this lactic acid fermentation product of a fermentation raw material containing plant milk, the ratio of the content of potassium based on 1 part by mass of contained sodium is 0.5-10.0 parts by mass. The solid content in the lactic acid fermentation product is preferably 1.0%-55.0% by mass. It is also preferable that the fermentation raw material contain a saccharified liquid as the plant milk. It is also preferable that the fermentation raw material contain two or more kinds of plant milk. It is also preferable that 60.0% by mass or more of the solid content in the fermentation raw material be derived from plant milk.

Description

Lactic acid fermented product of fermentation raw material including plant milk, method for producing the same, and food and drink containing the lactic acid fermented product

[0001] The present invention relates to a lactic acid fermented product of a fermentation raw material containing plant milk, a method for producing the same, and a food or beverage containing the lactic acid fermented product.

[0002] Lactic acid fermented products of milk and dairy products, such as yogurt and cheese, have a good fermented flavor that combines a distinctive sourness and richness with a milky flavor. This fermented flavor is popular, and lactic acid fermented products of milk and dairy products are consumed as is or used as ingredients in food and beverages. In recent years, plant milks have been attracting attention as milk substitutes due to their rich nutritional value. Plant milks are made from nuts, seeds, grains, or legumes, and are often liquid food ingredients with a milk-like appearance.

[0003] Lactic acid fermentation products have also been obtained from plant milk in order to impart a good fermented flavor. However, when lactic acid fermentation of plant milk is performed, there are problems such as the lactic acid fermentation not proceeding favorably depending on the concentration of the plant milk, or the failure to obtain a lactic acid fermentation product having a good fermented flavor that combines a milky flavor, a moderate acidity, and a rich flavor. In addition, because plant milk has a unique flavor, there is a problem in that unpleasant flavors such as a grassy smell or astringency may occur in the lactic acid fermentation product of plant milk.

[0004] Therefore, methods for lactic acid fermentation of plant milk that solve the above problems have been studied. First, as a method focusing on lactic acid bacteria used for lactic acid fermentation, for example, a method for producing a fermented plant milk liquor that includes contacting specific lactic acid bacteria with plant milk (Patent Document 1) has been disclosed.

[0005] Another method is a method for producing a vegetable protein food (Patent Document 2), which is an improved method for producing a lactic acid fermented product, characterized by allowing lipase and protein deamidating enzymes to act on a vegetable protein raw material containing protein and fats and oils. Vegetable milk is cited as a preferred example of the vegetable protein raw material, and lactic acid fermented foods are cited as examples of vegetable protein foods.

[0006] Yet another method (Patent Document 3) discloses a method for producing plant-based fermented milk that focuses on the components of plant milk to be lactic acid fermented, and is characterized by adding a protein hydrolyzate containing 3% by weight or more of free amino acids to a fermentation raw material containing lipids and plant-based milk in an amount of 0.1 to 2% by weight, based on the solid content of the fermentation raw material, and then fermenting the fermented milk.

[0007] WO2022 / 202373 Pamphlet WO2022 / 014542 Pamphlet US2023 / 138276 (A1)

[0008] The inventions disclosed in Patent Documents 1 to 3 that have been previously studied regarding methods for lactic acid fermentation of plant milk have the following problems.

[0009] According to the invention described in Patent Document 1, the benzaldehyde content of the resulting lactic acid fermentation product of plant milk is reduced, thereby suppressing unpleasant flavors. However, although the resulting lactic acid fermentation product has a sour taste, it lacks a milky or rich flavor, and the resulting fermented flavor is insufficient. In addition, the need to use specific lactic acid bacteria limits versatility, which creates significant limitations when producing the lactic acid fermentation product of plant milk.

[0010] According to the invention described in Patent Document 2, it is possible to impart a fermented odor to fermented foods. However, the resulting fermented foods have a too strong sour taste and are insufficiently milky or rich, failing to achieve a satisfactory fermented flavor. Furthermore, the plant milk must be treated with a specific enzyme, which complicates the manufacturing process.

[0011] According to the invention described in Patent Document 3, there is no limitation on the lactic acid bacteria that can be used, the generation of unpleasant flavors in lactic acid fermented products can be suppressed, and plant-based fermented milk with little deterioration in flavor after fermentation can be obtained. However, there is no mention of obtaining a milky flavor, a moderate sourness, or a rich flavor, and the effect of imparting a good fermented flavor was not sufficient.

[0012] Therefore, the object of the present invention is to provide a lactic acid fermented product of plant milk that has a good fermented flavor that combines a milky taste, moderate acidity, and richness without producing an unpleasant flavor, using a simple method.

[0013] The present inventors have conducted extensive research focusing on the components of lactic acid fermentation products of plant milk and have found that when a fermentation raw material containing plant milk is lactic acid fermented and the ratio of the sodium content in the lactic acid fermentation product to the potassium content in the lactic acid fermentation product is within a specific numerical range, a lactic acid fermentation product is obtained that has a good fermented flavor that combines a milky taste, a moderate acidity, and a rich taste without generating an unpleasant flavor, and have thus completed the present invention. The present invention has the following configuration.

[0014] (1) A lactic acid fermented product of a fermentation raw material containing plant milk, wherein the ratio of the potassium content to 1 part by mass of the contained sodium is 0.5 to 10.0 parts by mass. (2) The lactic acid fermented product according to (1), wherein the solid content in the lactic acid fermented product is 1.0 to 55.0% by mass. (3) The lactic acid fermented product according to (1) or (2), wherein the fermentation raw material is a fermentation raw material containing a saccharified solution as the plant milk. (4) The lactic acid fermented product according to any one of (1) to (3), wherein the fermentation raw material is a fermentation raw material containing two or more types of plant milk. (5) The lactic acid fermented product according to any one of (1) to (4), wherein 60.0% by mass or more of the solid content in the fermentation raw material is solid content derived from plant milk. (6) The lactic acid fermented product according to any one of (1) to (5), wherein the ash content is 0.02 to 2.0% by mass. (7) A food or drink containing the lactic acid fermented product according to any one of (1) to (6). (8) A method for producing the lactic acid fermented product according to any one of (1) to (6), comprising the following (Step A): (Step A): adjusting the ratio of the potassium content to 1 part by mass of sodium contained in at least one of the fermentation raw material and the lactic acid fermented product to 0.5 to 10.0 parts by mass.

[0015] The following describes preferred embodiments of the present invention. The present invention is not limited to the following description, and each component can be modified as appropriate within the scope of the present invention.

[0016] The lactic acid fermented product of the present invention is a lactic acid fermented product of a fermentation raw material containing plant milk, in which the ratio of potassium content to 1 part by mass of sodium contained therein is 0.5 to 10.0 parts by mass. The lactic acid fermented product of the present invention is characterized by having a good fermented flavor that combines a milky feel, a moderate acidity, and a rich taste. Here, the "milk feel" in the present invention refers to the richness and flavor felt when consuming a dairy product, and in particular, the lactic acid fermented product of the present invention preferably has a yogurt-like richness and flavor, even among dairy products. First, the fermentation raw material used to obtain the lactic acid fermented product of the present invention (hereinafter simply referred to as the "fermentation raw material of the present invention") will be described.

[0017] <Fermentation Raw Material> The fermentation raw material of the present invention includes plant milk. First, the plant milk used in the fermentation raw material of the present invention will be described.

[0018] <<Plant Milk>> Plant milk in the present invention refers to a liquid or paste-like food ingredient or food product produced by adding water to nuts, seeds, grains, or pulses and subjecting them to processing such as extraction, grinding, pulverization, and / or saccharification. Plant milk in the present invention also includes the juice obtained by simply squeezing nuts, seeds, grains, or pulses, and the juice obtained by saccharifying nuts, seeds, grains, or pulses by enzyme treatment or acid treatment.

[0019] The plant milk used in the present invention may contain solids resulting from grinding, pulverization, etc., or may be the product from which the solids have been removed by filtration, etc. Note that the solids in the present invention refer to components other than water, and the same applies hereinafter in the present invention. Concentrated solutions of these plant milks or diluted solutions obtained by diluting plant milk with water may also be used as the plant milk in the present invention. Furthermore, processed solutions obtained by subjecting plant milk to one or more treatments selected from heat treatment, enzymatic treatment, and saccharification by acid treatment may also be used as the plant milk in the present invention. In the present invention, appropriately produced plant milk or commercially available plant milk may be used.

[0020] The raw materials for the plant milk used in the present invention can include nuts, grains, and pulses, such as hazelnuts, almonds, apricot kernels, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, walnuts, hemp seeds, chia seeds, and cacao, as well as grains such as rice (non-glutinous rice, glutinous rice, etc.), barley, wheat, oats, pearl barley, and corn, and pulses such as soybeans, adzuki beans, peanuts, peas, chickpeas, and lentils. These nuts, grains, and pulses may be subjected to one or more treatments selected from heat treatments such as roasting, steaming, and boiling, enzyme treatments, acid treatments, and the like.

[0021] In the present invention, plant milk made from one or more selected from the above-mentioned nuts and seeds, grains, and pulses can be used. From the viewpoint that the flavor of the lactic acid fermented product of the present invention is likely to have a good fermented flavor that combines a moderate acidity and a rich taste, the plant milk used in the present invention is preferably made from one or more selected from almonds, cashew nuts, macadamia nuts, pistachios, coconuts, soybeans, peas, chickpeas, rice, and oats, more preferably made from one or more selected from almonds, rice, and oats, even more preferably made from one or more selected from rice and oats, and particularly preferably made from oats.

[0022] The fermentation raw material of the present invention preferably contains two or more types of plant milk. Note that "two or more types of plant milk" in the present invention may refer to two or more types of plant milk made from different raw materials, or may refer to two or more types of plant milk made from the same raw material but differing in concentration and / or sugar composition, as described below. Here, "the same or different raw materials" refers to the same or different types of plant seeds selected from hazelnuts, almonds, apricot kernels, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, walnuts, hemp seeds, chia seeds, cacao, rice, barley, wheat, oats, pearl barley, corn, soybeans, adzuki beans, peanuts, peas, chickpeas, lentils, etc.

[0023] In the fermentation raw material of the present invention, from the viewpoint of making it easier for lactic acid fermentation to proceed well and making it easier for the flavor of the lactic acid fermented product of the present invention to have a good fermented flavor, as well as from the viewpoint of making it possible to easily and stably produce a lactic acid fermented product having a good fermented flavor, it is more preferable that the raw material contains two or more types of plant milk that are the same but differ in concentration and / or sugar composition, etc. Therefore, one preferred embodiment of the fermentation raw material of the present invention is a fermentation raw material that contains two or more types of plant milk that are made from oats and differ in concentration and / or sugar composition, etc.

[0024] The solids content of the plant milk used in the present invention is preferably 1.0 to 55.0% by mass, more preferably 4.0 to 50.0% by mass, even more preferably 6.0 to 45.0% by mass, and particularly preferably 8.0 to 40.0% by mass. When two or more types of plant milk are used as the fermentation raw material in the present invention, the solids content of the plant milk used in the present invention is the value obtained by dividing the total solids content of all the plant milks used by the total amount of all the plant milks used.

[0025] The plant milk content in the fermentation raw material of the present invention is preferably 1.0 to 50.0% by mass, more preferably 4.0 to 40.0% by mass, even more preferably 6.0 to 30.0% by mass, and particularly preferably 8.0 to 25.0% by mass, in terms of solids. Furthermore, in the fermentation raw material of the present invention, of the solids in the fermentation raw material of the present invention described below, preferably 60.0% by mass or more, more preferably 70.0% by mass or more, even more preferably 80.0% by mass or more, and particularly preferably 85.0% by mass or more are plant milk-derived solids. The fermentation raw material of the present invention may consist solely of plant milk. In other words, the upper limit of the proportion of plant milk-derived solids in the solids in the fermentation raw material of the present invention described above is 100% by mass. In this specification, "plant milk-derived solids" may also be referred to as "plant milk solids."

[0026] <<Components and Characteristics of Fermentation Raw Material>> From the viewpoint of facilitating the lactic acid fermentation of the fermentation raw material of the present invention and making it easier for the lactic acid fermented product of the present invention to have a better fermented flavor, the sodium content in the fermentation raw material of the present invention is preferably 0.01 to 0.15% by mass, more preferably 0.02 to 0.10% by mass, and even more preferably 0.03 to 0.06% by mass. Furthermore, the potassium content in the fermentation raw material of the present invention is preferably 0.01 to 1.5% by mass, more preferably 0.03 to 0.5% by mass, and even more preferably 0.06 to 0.3% by mass.

[0027] The sodium content and potassium content in the fermentation raw material of the present invention are values ​​that include not only the sodium and potassium in the plant milk described above, but also the amounts of sodium and potassium in food raw materials and foods containing sodium and potassium, as described below, and other raw materials of the fermentation raw material of the present invention, as described below.

[0028] The method for measuring the sodium content in the present invention is not particularly limited, and any conventionally known method can be used, for example, atomic absorption spectrometry. Similarly, the method for measuring the potassium content in the present invention is not particularly limited, and any conventionally known method can be used, for example, atomic absorption spectrometry, as in the case of the method for measuring the sodium content. The same applies hereinafter to the method for measuring the sodium content and the method for measuring the potassium content in the present invention.

[0029] Furthermore, from the viewpoint that the lactic acid fermentation of the fermentation raw material of the present invention is more likely to proceed smoothly and the flavor of the lactic acid fermented product of the present invention is more likely to have a good fermented flavor that combines a milky taste, moderate acidity, and richness, the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material of the present invention is preferably 0.5 to 10.0 parts by mass, more preferably 1.5 to 8.0 parts by mass, even more preferably 2.0 to 6.0 parts by mass, and particularly preferably 3.0 to 4.0 parts by mass.

[0030] The method for adjusting the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material of the present invention to fall within the above-mentioned preferred numerical range is not particularly limited, and can be carried out appropriately as needed. Examples include a method of using plant milk, whose ratio of the potassium content to 1 part by mass of sodium contained therein, in the above-mentioned preferred numerical range as the fermentation raw material, as is, and a method of mixing plant milk with a food raw material or food containing sodium and potassium, and adjusting the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material of the present invention to fall within the above-mentioned preferred numerical range.

[0031] In the present invention, from the viewpoint of being able to more easily adjust the ratio of the sodium content to the potassium content in the fermentation raw material of the present invention, it is preferable to mix the plant milk with a food raw material or food containing sodium and potassium and adjust the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material of the present invention so that it falls within the above-mentioned preferred numerical range.

[0032] The sodium- and potassium-containing food raw materials and foods that can be used to adjust the ratio of sodium content to potassium content in the fermentation raw material of the present invention are not particularly limited. Examples of sodium-containing food raw materials and foods include sodium salts such as sodium citrate, disodium phosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, and sodium chloride, as well as other sodium-containing raw materials for the fermentation raw material of the present invention described below. One or more selected from these can be used. Among these, in the present invention, it is preferable to use one or more selected from sodium chloride and other sodium-chloride-containing raw materials for the fermentation raw material of the present invention.

[0033] Examples of the food raw materials and foods containing potassium include potassium salts such as potassium citrate, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium oxalate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium nitrate, potassium carbonate, and potassium sorbate, as well as other potassium-containing raw materials for the fermentation raw material of the present invention described below, and one or more selected from these can be used. Among these, in the present invention, it is preferable to use one or more selected from potassium chloride and other potassium chloride-containing raw materials for the fermentation raw material of the present invention.

[0034] Furthermore, as food materials or foods containing sodium or potassium, preparations containing sodium or potassium can also be used. When potassium chloride is used as the food material or food containing potassium, the potassium chloride may be derived from seawater or may be derived from minerals, but it is preferable to use potassium chloride derived from seawater, as this will tend to give the lactic acid fermented product of the present invention a better fermented flavor.

[0035] The ash content in the fermentation raw material of the present invention is preferably 0.02 to 2.0% by mass, more preferably 0.05 to 1.5% by mass, and even more preferably 0.1 to 1.2% by mass. Note that, when ash is contained in other raw materials of the fermentation raw material of the present invention described below, the ash content in the fermentation raw material of the present invention is a value including the amount of ash.

[0036] The method for measuring the ash content in the present invention is not particularly limited, and any conventionally known measurement method can be used. For example, a direct incineration method can be used. The same applies to the measurement method for the ash content in the present invention hereinafter.

[0037] The fermentation raw material of the present invention contains water. Examples of the water contained in the fermentation raw material of the present invention include water such as tap water and mineral water, as well as water contained in other raw materials of the fermentation raw material of the present invention described below, in addition to the water contained in plant milk. The water content of the fermentation raw material of the present invention is preferably 45.0 to 99.0% by mass, more preferably 50.0 to 96.0% by mass, even more preferably 55.0 to 94.0% by mass, and particularly preferably 60.0 to 92.0% by mass, from the viewpoint of making it easier for lactic acid fermentation to proceed and making the flavor of the lactic acid fermented product of the present invention more favorable fermented flavor.

[0038] The method for measuring the moisture content in the present invention is not particularly limited, and any conventionally known method can be used, for example, loss on drying at atmospheric pressure, etc. The same applies to the method for measuring the moisture content in the present invention hereinafter.

[0039] The carbohydrate content in the fermentation raw material of the present invention is preferably 1.0 to 30.0% by mass, more preferably 3.0 to 25.0% by mass, and even more preferably 5.0 to 20.0% by mass, from the viewpoint that the lactic acid fermented product of the present invention is likely to have a good fermented flavor that combines a milky taste, a moderate acidity, and a rich taste. Note that, when carbohydrates are contained in other raw materials of the fermentation raw material of the present invention described below, the carbohydrate content in the fermentation raw material of the present invention described above is a value that also includes the amounts of carbohydrates.

[0040] The method for measuring the carbohydrate content in the present invention is not particularly limited, and any conventionally known method can be used. For example, the carbohydrate content in the fermentation raw material of the present invention can be determined by the difference between the mass of the fermentation raw material of the present invention and the sum of the ash content, moisture content, protein content, and the content of fats and oils described below. The protein content can be measured by any conventionally known method, such as the Kjeldahl method or the combustion method (Dumas method). The same applies to the method for measuring the carbohydrate content in the present invention.

[0041] Furthermore, from the viewpoint that lactic acid fermentation of the fermented raw material of the present invention proceeds well and the lactic acid fermented product of the present invention is more likely to have a good fermented flavor that combines a milky taste, moderate acidity, and richness, the monosaccharide content in the sugar composition of the fermented raw material of the present invention is preferably 0.5 to 55.0 mass%, more preferably 5.0 to 50.0 mass%, and even more preferably 6.0 to 40.0 mass%.

[0042] Examples of trisaccharides or higher include oligosaccharides composed of 3 to 10 monosaccharides bonded together and polysaccharides composed of 11 or more monosaccharides bonded together. From the viewpoint of improving the flavor of the lactic acid fermented product of the present invention, the disaccharide content in the sugar composition of the fermentation raw material of the present invention is preferably 4.0 to 66.0% by mass, more preferably 5.0 to 60.0% by mass, and even more preferably 6.0 to 46.0% by mass. From the viewpoint of improving the flavor of the lactic acid fermented product of the present invention, the trisaccharide or higher sugar content in the sugar composition of the fermentation raw material of the present invention is preferably 33.0 to 95.0% by mass, more preferably 35.0 to 90.0% by mass, and even more preferably 40.0 to 88.0% by mass.

[0043] In addition, the contents of monosaccharides, disaccharides, and trisaccharides or higher sugars in the fermentation raw material of the present invention are values ​​that include the amounts of monosaccharides, disaccharides, and trisaccharides or higher sugars contained in other raw materials of the fermentation raw material of the present invention described below.

[0044] In the present invention, the method for measuring the content of each sugar in the sugar composition is not particularly limited, and conventionally known methods can be used, for example, gel permeation chromatography (GPC) can be used. The same applies to the method for measuring the content of each sugar in the sugar composition in the present invention. That is, the object to be measured (fermentation raw material, saccharified solution, etc.) is subjected to GPC as a sample to obtain a chromatogram. In the obtained chromatogram, the sum of the areas of all peaks corresponds to the "total mass of sugars," and the area of ​​each peak corresponds to the "mass of each sugar." The content of each sugar can then be calculated by calculating the mass percentage of each sugar in the sample as the ratio of the area of ​​each peak to the sum of the areas of all detected peaks. The GPC conditions can be set appropriately according to standard methods, for example, the following conditions can be used.

[0045] Gel permeation chromatography (GPC) measurement conditions: GPC apparatus: HLC-8320 manufactured by Tosoh Corporation; GPC detector: differential refractive index detector; GPC column: G6000PWXL+SB802; measurement solvent: ion-exchanged water; sample concentration: 0.6%, injection volume: 50 μl, solvent flow rate through the column: 0.5 ml / min.

[0046] Furthermore, the solid content in the fermentation raw material of the present invention is preferably 1.0 to 55.0 mass%, more preferably 4.0 to 50.0 mass%, even more preferably 6.0 to 45.0 mass%, and particularly preferably 8.0 to 40.0 mass%.

[0047] The fermentation raw material of the present invention preferably has a pH of 5.5 to 7.0 at 20°C, more preferably 5.5 to 6.5, from the viewpoint that lactic acid fermentation proceeds favorably and the flavor of the lactic acid fermented product of the present invention is more likely to have a favorable fermented flavor. There are no particular limitations on the method for adjusting the pH of the fermentation raw material of the present invention to the above-mentioned preferred range. For example, the pH can be appropriately adjusted as needed by adding an acidulant or a pH adjuster, which are other raw materials of the fermentation raw material of the present invention described below. There are no particular limitations on the method for measuring the pH of the fermentation raw material of the present invention. For example, the pH can be measured using a pH meter for food. The same applies hereinafter to the pH measurement method of the present invention. The fermentation raw material of the present invention is preferably in the form of a liquid or semi-solid such as a paste or gel at 20°C, and more preferably in a form having fluidity such as a liquid or paste. In the present invention, "having fluidity" means that when a sample is placed in a glass beaker (inner diameter 6 cm, height 7 cm) to half its capacity, left to stand in an environment of 20°C for 10 hours, and then the beaker is tilted at 90°, 70% by mass of the contents flows out of the beaker within 10 minutes.

[0048] <<Saccharified Solution>> In the present invention, the fermentation raw material of the present invention preferably contains a saccharified solution as the above-mentioned plant milk, from the viewpoints that lactic acid fermentation of the fermentation raw material proceeds more easily, the lactic acid fermented product of the present invention has a milky taste, and the sourness of the lactic acid fermented product of the present invention is not insufficient but is moderately sour, and a richer, more favorable fermented flavor is likely to result. The saccharified solution in the present invention refers to a liquid or paste-like food raw material obtained by saccharifying nuts, grains, or legumes, or the milk of these plants, by enzyme treatment or acid treatment, preferably by enzyme treatment. Here, saccharification in the present invention refers to the decomposition of polysaccharides such as starch into monosaccharides, disaccharides, etc. by hydrolysis.

[0049] The saccharified solution used in the present invention may be the liquid obtained by saccharifying nuts, grains, or legumes, or the milk of these plants, as is, or may be a liquid concentrated after saccharification and / or a liquid diluted with water. Furthermore, a processed liquid obtained by saccharifying nuts, grains, or legumes, or the milk of these plants, and then further subjecting them to one or more treatments selected from heat treatment, enzyme treatment, and acid treatment may also be used as the saccharified solution. Furthermore, in the present invention, an appropriately produced saccharified solution or a commercially available product may be used.

[0050] The fermentation raw material of the present invention can contain one or more saccharified solutions. When the fermentation raw material of the present invention contains two or more saccharified solutions, it may contain two or more saccharified solutions made from different raw materials, or it may contain two or more saccharified solutions made from the same raw material but with different sugar compositions, as described below. In the present invention, it is preferable to contain two or more saccharified solutions made from the same raw material but with different sugar compositions, from the viewpoint that this facilitates good lactic acid fermentation of the fermentation raw material and makes it easier for the flavor of the lactic acid fermented product of the present invention to have a better fermented flavor, as well as from the viewpoint that it enables the easy and stable production of a lactic acid fermented product with a good fermented flavor.

[0051] The enzyme used in the production of the saccharified solution of the present invention can be any enzyme conventionally known as a saccharifying enzyme, and can be any one or more selected from among cellulase, hemicellulase, amylase, etc. Among these saccharifying enzymes, amylase is preferably used in the present invention.

[0052] Examples of amylases preferably used in the present invention include α-amylase, β-amylase, isoamylase, glucoamylase, etc. One or more selected from these can be used, but it is particularly preferable to use one or more selected from α-amylase and glucoamylase. The origin of the saccharifying enzyme is not particularly limited, and for example, those derived from plants, animals, or microorganisms can be used.

[0053] The content of the saccharified solution in the fermentation raw material of the present invention is preferably 1.0 to 55.0% by mass, more preferably 4.0 to 50.0% by mass, even more preferably 6.0 to 45.0% by mass, and particularly preferably 8.0 to 40.0% by mass, in terms of solids. Furthermore, in the fermentation raw material of the present invention, the plant milk contained therein preferably accounts for 50.0% by mass or more, more preferably 70.0% by mass or more, even more preferably 90.0% by mass or more, and particularly preferably the entire amount is a saccharified solution. The upper limit is 100% by mass.

[0054] From the viewpoint of making the flavor of the lactic acid fermented product of the present invention more favorable in fermentation flavor, it is preferable that the fermentation raw material of the present invention contains, among saccharified solutions, a saccharified solution (A) that satisfies the following conditions, and it is more preferable that the fermentation raw material of the present invention contains a saccharified solution (A) and a saccharified solution (B) that satisfy the following conditions.

[0055] Saccharified solution (A): A saccharified solution in which the content of monosaccharides in the sugar composition is 1.0 to 25.0% by mass and the content of trisaccharides or higher sugars is 50.0 to 95.0% by mass. Saccharified solution (B): A saccharified solution in which the content of monosaccharides in the sugar composition is 50.0% by mass or more and the content of trisaccharides or higher sugars is 40.0% by mass or less.

[0056] <<<Saccharified Solution (A)>>> The saccharified solution (A) used in the present invention is a saccharified solution having a monosaccharide content of 1.0 to 25.0 mass% and a trisaccharide or higher sugar content of 50.0 to 95.0 mass% in the sugar composition of the saccharified solution. In the saccharified solution (A) used in the present invention, the monosaccharide content in the sugar composition of the saccharified solution is preferably 2.0 to 20.0 mass%, more preferably 3.0 to 15.0 mass%, and even more preferably 4.0 to 10.0 mass%.

[0057] The sugar content of trisaccharides or higher in the sugar composition of the saccharified solution (A) is preferably 60.0 to 93.0% by mass, more preferably 65.0 to 90.0% by mass, and even more preferably 70.0 to 88.0% by mass. Furthermore, the sugar content of the saccharified solution (A) used in the present invention is preferably 4.0 to 49.0% by mass, more preferably 5.0 to 38.0% by mass, even more preferably 7.0 to 32.0% by mass, and particularly preferably 8.0 to 26.0% by mass. In the fermentation raw material of the present invention, the proportion of the saccharified solution (A) in the solids of the plant milk contained in the fermentation raw material of the present invention is preferably 55 to 100% by mass, more preferably 60 to 95% by mass, and even more preferably 65 to 90% by mass, in terms of solids.

[0058] <<<Saccharified Solution (B)>>> The saccharified solution (B) used in the present invention is a saccharified solution having a monosaccharide content of 50.0% by mass or more and a trisaccharide or higher sugar content of 40.0% by mass or less in its sugar composition. The upper limit of the monosaccharide content in the sugar composition of the saccharified solution (B) is 100% by mass, and the lower limit of the trisaccharide or higher sugar content is 0% by mass.

[0059] In the saccharified solution (B) used in the present invention, the content of monosaccharides in the sugar composition in the saccharified solution is preferably 60.0 to 98.0% by mass, more preferably 65.0 to 95.0% by mass, and even more preferably 70.0 to 92.0% by mass.

[0060] Furthermore, the content of trisaccharides or higher sugars in the sugar composition of the saccharified solution (B) is preferably 1.0 to 30.0 mass%, more preferably 3.0 to 25.0 mass%, and even more preferably 5.0 to 20.0 mass%.

[0061] Furthermore, the sugar composition of the saccharified solution (B) used in the present invention preferably has a disaccharide content of 0 to 50.0% by mass, more preferably 1.0 to 39.0% by mass, even more preferably 2.0 to 32.0% by mass, and particularly preferably 3.0 to 25.0% by mass. In the fermentation raw material of the present invention, the proportion of the saccharified solution (B) in the solid content of the plant milk contained in the fermentation raw material of the present invention is preferably 0 to 45% by mass or less, more preferably 5 to 40% by mass, and even more preferably 10 to 35% by mass, in terms of solid content.

[0062] The fermentation raw material of the present invention may contain saccharified solutions other than the saccharified solutions (A) and (B) (hereinafter simply referred to as "other saccharified solutions"), but the content thereof is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less, in terms of solids, in the plant milk contained in the fermentation raw material of the present invention. The lower limit of the content of the other saccharified solutions is 0% by mass.

[0063] <<<Method for Producing Saccharified Solution>>> The method for producing the saccharified solution used in the present invention is not particularly limited, and the solution can be produced by any conventionally known production method. For example, a saccharifying enzyme and nuts, grains, or pulses are added to heated water, mixed, and then the mixture is allowed to stand for saccharification. The saccharified solution can then be produced by heating to inactivate the saccharifying enzyme and, if necessary, cooling.

[0064] In the method for producing a saccharified solution used in the present invention, the form of the nuts, grains, or beans used is not particularly limited, and for example, finely cut nuts, grains, or beans in powder form or paste form may be used. Alternatively, liquid squeezed juice of nuts, grains, or beans may also be used.

[0065] The saccharification temperature in the method for producing a saccharified solution used in the present invention is not particularly limited and varies depending on the saccharifying enzyme used, but is preferably near the optimal temperature of the saccharifying enzyme used. For example, when amylase is used as the saccharifying enzyme, the temperature is preferably 50 to 70°C.

[0066] The saccharification time in the method for producing a saccharified solution used in the present invention is not particularly limited and can be adjusted appropriately depending on the desired saccharified solution. For example, saccharification can be performed for 1 to 20 hours.

[0067] In the method for producing a saccharified solution used in the present invention, the saccharifying enzyme is inactivated by heating when the sugar composition of the saccharified solution reaches the desired sugar composition. For example, when producing the above-mentioned saccharified solution (A), the saccharifying enzyme is inactivated by heating while the sugar composition of the saccharified solution contains 1.0 to 25.0% by mass of monosaccharides and 50.0 to 95.0% by mass of trisaccharides or higher sugars.

[0068] The temperature for inactivating the saccharifying enzyme varies depending on the saccharifying enzyme used, but for example, when amylase is used as the saccharifying enzyme, it is preferably 80° C. or higher. There is no particular upper limit to the temperature for inactivating the saccharifying enzyme as long as it is a feasible temperature, but from the viewpoint of preventing deterioration in the flavor of the resulting saccharified solution, it is preferably 100° C. or lower.

[0069] <<Other Raw Materials>> The fermentation raw material of the present invention may contain other raw materials for the fermentation raw material of the present invention in addition to plant milk and water.

[0070] Other raw materials for the fermentation raw material of the present invention include, for example, fats and oils, sugars, sugar alcohols, starches such as starch and modified starch, dietary fiber, high-intensity sweeteners, thickening stabilizers, emulsifiers, acidulants, pH adjusters, coloring agents such as β-carotene and caramel, flavoring agents, antioxidants such as tocopherol and tea extract, milk and dairy products, eggs and processed egg products, animal protein and plant protein, seasonings, spices, food preservatives, shelf life extenders, coffee, cocoa mass, cocoa powder, vegetables, fruits and processed products thereof, nuts, seeds, grains, beans and processed products thereof other than plant milk, vegetables, meat, seafood and processed products thereof, and other food ingredients, foods, and food additives, and one or more types selected from these can be used.

[0071] Among the other raw materials for the fermentation raw material of the present invention, it is preferable that the fermentation raw material of the present invention contains oils and fats, from the viewpoint that the lactic acid fermented product of the present invention is more likely to have a good fermented flavor that combines a milky taste, moderate acidity, and richness.

[0072] The fats and oils used in the fermentation raw material of the present invention are not particularly limited, and include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sesame oil, peanut oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, canola oil, kapok oil, evening primrose oil, olive oil, oat-derived fats and oils, shea butter, monkey fat, kokum fat, illipe fat, cocoa butter, and other vegetable fats and oils, as well as animal fats and oils such as milk fat, beef tallow, lard, and whale oil, and processed fats obtained by subjecting these vegetable and animal fats and oils to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, it is preferable to contain one or more oils and fats selected from these oils and fats.

[0073] In the present invention, "processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation, and interesterification" will hereinafter be referred to simply as "processed fats and oils." The hydrogenation, fractionation, and interesterification for producing the processed fats and oils can be carried out by conventionally known methods, and these treatments may be followed by purification.

[0074] The fractionation may be solvent fractionation or dry fractionation. The interesterification may be carried out using an enzyme catalyst such as lipase or a chemical catalyst such as sodium methoxide. In the present invention, random interesterification is preferred, as this tends to give the lactic acid fermented product of the present invention a better fermented flavor. The same applies hereinafter to the hydrogenation, fractionation, and interesterification for producing the processed oil or fat of the present invention.

[0075] The content of fats and oils in the fermentation raw material of the present invention is preferably 0.1 to 5.0% by mass, more preferably 0.5 to 4.5% by mass, and even more preferably 1.0 to 4.0% by mass. The content of fats and oils in the fermentation raw material of the present invention is the total amount of the fats and oils, as well as the amount of oils in the plant milk and oils contained in other raw materials of the fermentation raw material of the present invention other than fats and oils.

[0076] From the viewpoint of making the flavor of the lactic acid fermented product of the present invention more favorable, the fermentation raw material of the present invention preferably contains at least one selected from liquid oils and interesterified oils, more preferably at least liquid oils, among the above-mentioned oils and fats. Examples of liquid oils that can be used in the present invention include corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sesame oil, peanut oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, canola oil, kapok oil, evening primrose oil, olive oil, etc., as well as vegetable oils such as palm olein and processed animal oils and fats that are liquid at 20°C.

[0077] In the present invention, among these liquid oils, it is preferable to use one or more selected from soybean oil, rapeseed oil, hyercinic rapeseed oil, rice oil, sunflower oil, and high oleic sunflower oil, and it is more preferable to use one or more selected from rapeseed oil, hyercinic rapeseed oil, and rice oil. The proportion of liquid oil in the oils and fats in the fermentation raw material of the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more. The upper limit of the content of the liquid oil is 100% by mass.

[0078] Furthermore, interesterified oils and fats that can be used in the present invention include those obtained by interesterifying an oil and fat blend consisting of one or more types of oils and fats that can be used in the fermentation raw material of the present invention. The fermentation raw material of the present invention can contain one or more types of interesterified oils and fats.

[0079] In the present invention, interesterified oils and fats that are liquid at 20°C are treated as the above-mentioned liquid oil. When the fermentation raw material of the present invention contains interesterified oils and fats, the proportion of the interesterified oils and fats in the fermentation raw material is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more. The upper limit of the content of the interesterified oils and fats is 100% by mass.

[0080] When the fermentation raw material of the present invention contains both liquid oil and interesterified oil, the content of liquid oil in the oil in the fermentation raw material of the present invention is preferably 50 to 90% by mass, more preferably 60 to 80% by mass. The content of interesterified oil in the oil in the fermentation raw material of the present invention is preferably 10 to 50% by mass, more preferably 20 to 40% by mass.

[0081] Furthermore, the fermentation raw material of the present invention can contain oils and fats other than the above-mentioned liquid oils and interesterified oils, and one or more selected from the oils and fats that can be used in the fermentation raw material of the present invention other than liquid oils and interesterified oils can be used. The content of oils and fats other than liquid oils and interesterified oils is preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less of the oils and fats in the fermentation raw material of the present invention. The lower limit of the content of oils and fats other than the above-mentioned liquid oils and interesterified oils is 0% by mass.

[0082] When the fermentation raw material of the present invention contains fats and oils, the fermentation raw material of the present invention may or may not be an emulsion, but is preferably an emulsion. Furthermore, when the fermentation raw material of the present invention is an emulsion, the emulsion form is preferably an emulsion form in which the aqueous phase is the continuous phase, such as an oil-in-water type or a water-in-oil-in-water type, and more preferably an oil-in-water type emulsion.

[0083] Examples of the sugars include monosaccharides, disaccharides, oligosaccharides, and polysaccharides such as white sugar, brown sugar, sucrose, glucose, fructose, lactose, granulated sugar, molasses sugar, brown sugar, maltose, beet sugar, cane sugar, powdered sugar, liquid sugar, isomerized sugar, invert sugar, enzyme-saccharified starch syrup, isomerized starch syrup, sucrose-bound starch syrup, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, xylose, trehalose, raffinose, lactulose, and palatinose oligosaccharides.

[0084] The fermentation raw material of the present invention preferably contains substantially no sugars other than those derived from plant milk, from the viewpoint of preventing excessive lactic acid fermentation, making it easier to obtain a moderate sourness and a good fermented flavor, and from the viewpoint of being able to achieve a good flavor with a natural sweetness. "Substantially free of sugars other than those derived from plant milk" means that of the sugars contained in the fermentation raw material, sugars derived from plant milk account for 95.0% by mass or more, more preferably 98.0% by mass or more, even more preferably 99.0% by mass or more, and most preferably 100% by mass. Examples of the sugar alcohols include sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced maltose syrup, reduced lactose, reduced starch syrup, etc. Examples of the high-intensity sweeteners include saccharin sodium, aspartame, acesulfame potassium, sucralose, stevia, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, and monellin.

[0085] Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, gellan gum, succinoglycan, curdlan, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and water-soluble soybean polysaccharides, and one or more selected from these may be used. In the fermentation raw material of the present invention, from the viewpoint of obtaining a lactic acid fermentation product of plant milk having a good fermented flavor that combines a milky feeling, a moderate acidity, and a rich feeling without producing an unpleasant flavor, as well as from the viewpoint of making the resulting lactic acid fermentation product less susceptible to syneresis, it is preferable to use one or more of these thickening stabilizers selected from gum arabic, pectin, xanthan gum, gellan gum, succinoglycan, tamarind seed gum, carboxymethylcellulose, methylcellulose, and water-soluble soybean polysaccharides, and it is more preferable to use one or more of pectin, xanthan gum, gellan gum, succinoglycan, and water-soluble soybean polysaccharides. The content of the thickening stabilizer in the fermentation raw material of the present invention is preferably 5.0% by mass or less, more preferably 0.005 to 4.0% by mass, and even more preferably 0.01 to 3.0% by mass, from the viewpoint of obtaining a lactic acid fermentation product of plant milk having a good fermented flavor that combines a milky taste, moderate acidity, and a rich taste without producing an unpleasant flavor, as well as making the obtained lactic acid fermentation product less prone to syneresis.

[0086] The fermentation raw material of the present invention preferably contains substantially no animal-derived raw materials among the other raw materials of the fermentation raw material of the present invention. "Substantially free of animal-derived raw materials" means that the content of animal-derived raw materials in the fermentation raw material of the present invention is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, and even more preferably 1.0% by mass or less. The lower limit of the content of animal-derived raw materials in the fermentation raw material of the present invention is 0% by mass. "Animal-derived raw materials" in the present invention refer to raw materials made from animals, and examples include animal fats and oils such as milk fat, beef tallow, lard, and whale oil, animal milk and animal dairy products, eggs and processed egg products, and animal protein.

[0087] The content of other raw materials other than fats and oils in the fermentation raw material of the present invention is not particularly limited as long as it is within a range that does not impair the good fermented flavor of the lactic acid fermented product of the present invention, but is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less.

[0088] <Lactic acid fermented product> Next, the lactic acid fermented product of the present invention will be described. The lactic acid fermented product of the present invention is a lactic acid fermented product of a fermentation raw material containing plant milk, in which the ratio of the potassium content to 1 part by mass of the contained sodium is 0.5 to 10.0 parts by mass. Details of the fermentation raw material containing plant milk are the same as those of the fermentation raw material of the present invention described above.

[0089] Furthermore, in the present invention, a lactic acid fermented product of a fermentation raw material containing plant milk refers to a product obtained by lactic acid fermentation of the fermentation raw material of the present invention using lactic acid bacteria. The lactic acid bacteria used for lactic acid fermentation of the fermentation raw material of the present invention will be described later. The lactic acid fermented product of the present invention may consist solely of a lactic acid fermented product of a fermentation raw material containing plant milk (hereinafter also referred to as "lactic acid fermented product I"), or may consist of a lactic acid fermented product I of a fermentation raw material containing plant milk and other raw materials for the lactic acid fermented product of the present invention described below (hereinafter also referred to as "lactic acid fermented product II").

[0090] The solid content in the lactic acid fermented product of the present invention is preferably 1.0 to 55.0% by mass, more preferably 4.0 to 50.0% by mass, even more preferably 8.0 to 45.0% by mass, and particularly preferably 10.0 to 40.0% by mass. In the lactic acid fermented product II of the present invention, the proportion of lactic acid fermented product I in the solid content of the lactic acid fermented product II of the present invention is preferably 70.0% by mass or more, more preferably 80.0% by mass or more, and even more preferably 90.0% by mass or more, in terms of solid content.

[0091] <<Ingredients and Characteristics of Lactic Acid Fermented Product>> The lactic acid fermented product of the present invention must have a ratio of potassium content to 1 part by mass of sodium content of 0.5 to 10.0 parts by mass. When the ratio of potassium content to 1 part by mass of sodium content in the lactic acid fermented product of the present invention satisfies the above numerical range, the lactic acid fermented product of the present invention will have a good fermented flavor that combines a milky taste, a moderate acidity, and a rich taste.

[0092] From the viewpoint of making the flavor of the lactic acid fermented product of the present invention more favorable, the ratio of the potassium content to 1 part by mass of sodium contained in the lactic acid fermented product of the present invention is preferably 1.5 to 8.0 parts by mass, more preferably 2.0 to 6.0 parts by mass, and even more preferably 3.0 to 4.0 parts by mass. The method and timing for adjusting the ratio of the potassium content to 1 part by mass of sodium contained in the lactic acid fermented product of the present invention to fall within the above numerical range are not particularly limited and can be appropriately performed as needed. For example, before lactic acid fermentation, the fermentation raw material of the present invention may be adjusted so that the ratio of the potassium content to 1 part by mass of sodium contained therein is 0.5 to 10.0 parts by mass, and the fermentation raw material may be subjected to lactic acid fermentation to adjust the ratio of the potassium content to 1 part by mass of sodium contained in the lactic acid fermented product to fall within the above numerical range. After lactic acid fermentation, the lactic acid fermented product may be mixed with a food raw material or food containing sodium and potassium to adjust the ratio of the potassium content to 1 part by mass of sodium contained in the lactic acid fermented product of the present invention to fall within the above numerical range.

[0093] In the present invention, from the viewpoint of facilitating favorable progress of lactic acid fermentation and making it easier for the flavor of the lactic acid fermented product of the present invention to have a favorable fermented flavor, it is preferable to adjust the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material of the present invention to 0.5 to 10.0 parts by mass before lactic acid fermentation, and then subject the fermentation raw material to lactic acid fermentation so that the ratio of the potassium content to 1 part by mass of sodium contained in the lactic acid fermented product falls within the above-mentioned numerical range. Note that the above-mentioned sodium- and potassium-containing food raw materials and foods that can be used to adjust the ratio of the sodium content to the potassium content in the fermentation raw material of the present invention or the lactic acid fermented product of the present invention are as described above for the sodium- and potassium-containing food raw materials and foods.

[0094] From the viewpoint of making the flavor of the lactic acid fermented product of the present invention more favorable fermented flavor, it is preferable that the ratio of the potassium content to 1 mass part of sodium contained in the lactic acid fermented product of the present invention satisfies the above numerical range, and that the sodium content in the lactic acid fermented product of the present invention is 0.01 to 0.15 mass%, more preferably 0.02 to 0.10 mass%, and even more preferably 0.03 to 0.06 mass%.

[0095] The potassium content in the lactic acid fermented product of the present invention is preferably 0.01 to 1.5% by mass, more preferably 0.03 to 0.5% by mass, and even more preferably 0.06 to 0.3% by mass. Note that the sodium content and potassium content in the lactic acid fermented product of the present invention mentioned above include the amounts of sodium and potassium contained in other raw materials of the lactic acid fermented product of the present invention described below.

[0096] The ash content in the lactic acid fermented product of the present invention is preferably 0.02 to 2.0% by mass, more preferably 0.05 to 1.5% by mass, and even more preferably 0.1 to 1.2% by mass. Note that, if ash is contained in other raw materials of the lactic acid fermented product of the present invention described below, the ash content in the lactic acid fermented product of the present invention also includes the amount of ash.

[0097] The lactic acid fermented product of the present invention contains water. Examples of the water contained in the lactic acid fermented product of the present invention include water derived from the fermentation raw material of the present invention, as well as water such as tap water and mineral water, and water contained in other raw materials of the lactic acid fermented product of the present invention described below. The water content in the lactic acid fermented product of the present invention is preferably 45.0 to 99.0% by mass, more preferably 50.0 to 96.0% by mass, even more preferably 55.0 to 94.0% by mass, and particularly preferably 60.0 to 92.0% by mass.

[0098] The content of fats and oils in the lactic acid fermented product of the present invention is preferably 0.1 to 5.0% by mass, more preferably 0.5 to 4.5% by mass, and even more preferably 1.0 to 4.0% by mass. Note that the content of fats and oils in the lactic acid fermented product of the present invention includes the amount of fats and oils contained in other raw materials of the lactic acid fermented product of the present invention, as described below. The fats and oils that can be used in the lactic acid fermented product of the present invention are the same as the fats and oils that can be used in the fermentation raw materials of the present invention described above.

[0099] The carbohydrate content in the lactic acid fermented product of the present invention is preferably 0.5 to 30.0% by mass, more preferably 3.0 to 25.0% by mass, and even more preferably 5.0 to 20.0% by mass. Note that the carbohydrate content in the lactic acid fermented product of the present invention described above includes the amount of carbohydrates contained in other raw materials of the lactic acid fermented product of the present invention, as described below.

[0100] From the viewpoint of making the flavor of the lactic acid fermented product of the present invention more favorable, the pH of the lactic acid fermented product of the present invention is preferably 3.0 to 5.5, more preferably 3.2 to 5.2, and even more preferably 3.5 to 5.0 at 20° C. The method for adjusting the pH of the lactic acid fermented product of the present invention to the above-mentioned preferred range is not particularly limited, and for example, the pH can be appropriately adjusted as needed by adding an acidulant or a pH adjuster, which are other raw materials of the lactic acid fermented product of the present invention described below.

[0101] The shape of the lactic acid fermented product of the present invention is not particularly limited, and for example, at 20°C, it may be liquid, solid, or semi-solid such as gel or paste, but it is preferably liquid or semi-solid, and more preferably has fluidity such as liquid or paste.

[0102] Furthermore, from the viewpoint of being more likely to have a good fermented flavor, the lactic acid fermented product of the present invention is preferably an emulsion, more preferably an emulsion in which the aqueous phase is the continuous phase, and even more preferably an emulsion in the form of an oil-in-water emulsion. The lactic acid fermented product of the present invention can be eaten as is, or can be added to foods and beverages. When the lactic acid fermented product of the present invention is eaten as is, it is particularly preferred to eat it as a yogurt substitute, as it has a good fermented flavor that combines a milky texture, particularly a yogurt-like richness and flavor, with a moderate acidity and richness. Preferred foods and beverages to which the lactic acid fermented product of the present invention can be added will be described later.

[0103] <<Other Ingredients of Lactic Acid Fermented Product>> The lactic acid fermented product of the present invention can contain, in addition to the lactic acid fermented product I, water, and oils and fats, other ingredients of the lactic acid fermented product of the present invention. Examples of other ingredients of the lactic acid fermented product of the present invention include sugars, sugar alcohols, starches such as starch and modified starch, dietary fiber, high-intensity sweeteners, thickening stabilizers, emulsifiers, acidulants, pH adjusters, colorants, flavorings, antioxidants, milk and dairy products, eggs and egg products, animal protein and plant protein, seasonings, spices, food preservatives, shelf life extenders, coffee, cocoa mass, cocoa powder, vegetables, fruits, and processed products thereof, nuts, seeds, grains, pulses, and processed products thereof, vegetables, meat, fish, and processed products thereof, and other food ingredients, foods, and food additives. One or more selected from these can be used.

[0104] In the lactic acid fermented product of the present invention, it is preferable that the product be substantially free of sugars other than those derived from plant milk, from the viewpoints of preventing excessive lactic acid fermentation, making it easier to obtain a moderate sourness and a good fermented flavor, and furthermore making it possible to achieve a good flavor with a natural sweetness. "Substantially free of sugars other than those derived from plant milk" means that of the sugars contained in the lactic acid fermented product, sugars derived from plant milk account for 95.0% by mass or more, more preferably 98.0% by mass or more, even more preferably 99.0% by mass or more, and most preferably 100% by mass.

[0105] The content of other raw materials in the lactic acid fermented product of the present invention is not particularly limited as long as it is within a range that does not impair the good fermented flavor of the lactic acid fermented product of the present invention, but is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less.

[0106] <<Method for Producing a Lactic Acid Fermented Product>> Next, a method for producing a lactic acid fermented product of the present invention (hereinafter simply referred to as the "production method of the present invention") will be described. The method for producing a lactic acid fermented product of the present invention is a method for producing a lactic acid fermented product of a fermentation raw material containing plant milk, in which the ratio of the potassium content to 1 mass part of sodium contained therein is 0.5 to 10.0 parts by mass, and the product can be produced by a method for producing a lactic acid fermented product including the following (Step A). ​​(Step A): A step of adjusting at least one of the fermentation raw material and the lactic acid fermented product so that the ratio of the potassium content to 1 mass part of sodium contained therein is 0.5 to 10.0 parts by mass.

[0107] The details of the lactic acid fermentation product of the fermentation raw material containing the plant milk, in which the ratio of the potassium content to 1 mass of sodium contained is 0.5 to 10.0 parts by mass, are the same as those of the lactic acid fermentation product of the present invention described above. A preferred embodiment of the production method of the present invention is shown below.

[0108] First, a fermentation raw material containing plant milk is obtained. Specifically, plant milk is mixed with water and other water-soluble raw materials for the fermentation raw material of the present invention, as needed. To this, a mixture of preferably oils and fats and, as needed, other oil-soluble raw materials for the fermentation raw material of the present invention is added, mixed, and preferably emulsified to obtain a fermentation raw material containing plant milk. Details of the fermentation raw material containing plant milk obtained as above are the same as those of the fermentation raw material of the present invention described above.

[0109] Furthermore, the fermentation raw material containing plant milk in the production method of the present invention is preferably an emulsion having an oil-in-water emulsion form. The obtained fermentation raw material containing plant milk may be homogenized using a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill, as necessary. The homogenization pressure is not particularly limited and can be, for example, in the range of 0 to 100 MPa.

[0110] If necessary, heat sterilization or pasteurization treatment may be performed using a direct heating method such as injection or infusion, or an indirect heating method such as plate, tubular, or scraping, using UHT, HTST, or low-temperature sterilization, batch, retort, or microwave heating, or heating by cooking over an open flame. After heating, the product may be homogenized again as needed. If necessary, cooling procedures such as rapid cooling or slow cooling may be performed. In the present invention, rapid cooling refers to cooling at a cooling rate of 1°C / min or more, and slow cooling refers to cooling at a cooling rate of less than 1°C / min.

[0111] Next, the fermentation raw material containing the plant milk obtained above is subjected to lactic acid fermentation using lactic acid bacteria to obtain a lactic acid fermented product. The lactic acid bacteria used in the production method of the present invention are not particularly limited, and examples include lactic acid bacteria of the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, and Bifidobacterium. Examples of Lactococcus lactic acid bacteria include Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis var. diacetylactis. Examples of lactic acid bacteria of the genus Lactobacillus include Lactobacillus paracasei, Lactobacillus casei subsp. casei, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus jugurti, Lactobacillus helveticus, Lactobacillus kefyr, Lactobacillus plantarum, Lactobacillus rhamnosus, etc. Examples of lactic acid bacteria of the genus Streptococcus include Streptococcus thermophilus, etc. Examples of lactic acid bacteria of the genus Leuconostoc include Leuconostoc mesenteroides and Leuconostoc mesenteroides subsp. cremoris, etc. Examples of lactic acid bacteria of the genus Bifidobacterium include Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium breve, etc. The lactic acid bacteria used in the present invention may be one or a combination of two or more selected from these.

[0112] In addition, in the present invention, commercially available lactic acid bacteria preparations may be used, and they may also be used in the form of food ingredients or foods containing lactic acid bacteria, such as fermented milk. In the present invention, from the viewpoint that the flavor of the lactic acid fermented product of the present invention is likely to have a good fermented flavor that combines moderate acidity and richness, it is preferable to use one or two or more types selected from the above-mentioned lactic acid bacteria Lactococcus lactis subsp. lactis var. diacetylactis, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Leuconostoc mesenteroides subsp. cremoris and Bifidobacterium bacteria in combination, and it is more preferable to use lactic acid bacteria containing one or two or more types selected from Lactococcus lactis subsp. lactis var. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Leuconostoc mesenteroides subsp. cremoris, and it is more preferable to use Lactobacillus delbrueckii subsp. It is particularly preferable to use lactic acid bacteria including C. bulgaricus and / or Streptococcus thermophilus. Furthermore, for the purpose of improving the fermented flavor of the lactic acid fermented product of the present invention, a starter containing yeast such as Candida kefyr, Kluyveromyces marxianus var. marxianus, Saccharomyces unisporus, or Saccharomyces florentinus can also be used.

[0113] In the production method of the present invention, from the viewpoint of making the flavor of the lactic acid fermented product of the present invention more favorable, the lactic acid bacteria are preferably used in an amount of 0.001 to 10.0 parts by mass, more preferably 0.01 to 5.0 parts by mass, and even more preferably 0.05 to 1.0 parts by mass, per 100 parts by mass of the fermentation raw material containing plant milk, although this will vary depending on the fermentation time, stirring speed, type of lactic acid bacteria used, and pH of the fermentation raw material containing plant milk. In the production method of the present invention, the timing of adding the lactic acid bacteria to the fermentation raw material containing plant milk is not particularly limited. For example, the lactic acid bacteria may be added during the production of the fermentation raw material containing plant milk, or the lactic acid bacteria may be added to the fermentation raw material containing plant milk immediately before lactic acid fermentation. However, from the viewpoint of preventing a decrease in the activity of the lactic acid bacteria and a slow progress of lactic acid fermentation, it is preferable to add the lactic acid bacteria to the fermentation raw material containing plant milk immediately before lactic acid fermentation.

[0114] The conditions for lactic acid fermentation in the production method of the present invention are not particularly limited and can be selected under any desired conditions, although they vary depending on the type of lactic acid bacteria used and the pH of the fermentation raw material, including plant milk. The temperature of lactic acid fermentation can be selected from a range suitable for the lactic acid bacteria used, and although it varies depending on the type of lactic acid bacteria used, it is preferable to perform the lactic acid fermentation at 20 to 45°C, for example. The endpoint of lactic acid fermentation can be determined based on the pH of the lactic acid fermented product. It is preferable to stop the lactic acid fermentation when the pH of the lactic acid fermented product reaches preferably 3.0 to 5.5, more preferably 3.2 to 5.2, and even more preferably 3.5 to 5.0. The time for lactic acid fermentation can be set as long as the pH of the lactic acid fermented product falls within the above-mentioned preferred range. The time varies depending on the type of lactic acid bacteria used and the pH of the fermentation raw material, including plant milk, but is preferably 1 to 10 hours, more preferably 1 to 8 hours, and even more preferably 2 to 5 hours.

[0115] Lactic acid fermentation in the production method of the present invention can be terminated by conventionally known methods, and although this method varies depending on the type of lactic acid bacteria used, it can be performed, for example, by heat sterilization at a temperature of 60°C or higher for 30 minutes or more. The upper limit of the temperature during heat sterilization is preferably 100°C or lower, from the viewpoint of not impairing the fermented flavor of the lactic acid fermented product of the present invention. Lactic acid fermentation in the production method of the present invention may be static fermentation, or may be performed while stirring with a stirring blade or the like.

[0116] Here, the following (Step A) included in the production method of the present invention will be explained. (Step A): A step of adjusting the ratio of the potassium content to 1 part by mass of sodium contained in at least one of the fermentation raw material and the lactic acid fermentation product to 0.5 to 10.0 parts by mass. An example of the "step of adjusting to 0.5 to 10.0 parts by mass" is a step of adjusting to 0.5 to 10.0 parts by mass.

[0117] Specifically, the above-mentioned (Step A) is a step of performing at least one of the following steps: (i) adjusting the ratio of the potassium content to 1 part by mass of sodium contained in a fermentation raw material containing plant milk to 0.5 to 10.0 parts by mass before lactic acid fermentation, so that a lactic acid fermented product of the fermentation raw material has a ratio of potassium content to 1 part by mass of sodium contained therein of 0.5 to 10.0 parts by mass; and (ii) adjusting the ratio of the potassium content to 1 part by mass of sodium contained in the lactic acid fermented product after lactic acid fermentation to 0.5 to 10.0 parts by mass. Note that (Step A) may involve performing both of these steps. In the production method of the present invention, from the viewpoint of making it easier for lactic acid fermentation to proceed smoothly and making it easier for the flavor of the lactic acid fermented product of the present invention to have a good fermented flavor, it is preferable to at least carry out a step before performing lactic acid fermentation in which the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material containing plant milk is 0.5 to 10.0 parts by mass, and the lactic acid fermented product of the fermentation raw material has a ratio of the potassium content to 1 part by mass of sodium contained therein of 0.5 to 10.0 parts by mass.

[0118] In the above (Step A), the method for ensuring that the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material containing plant milk or the lactic acid fermented product is 0.5 to 10.0 parts by mass is not particularly limited, and examples include a method of using plant milk as the fermentation raw material in which the ratio of the potassium content to 1 part by mass of sodium is 0.5 to 10.0 parts by mass, and a method of adding a food material or food containing sodium and potassium to the plant milk, the fermentation raw material, or the lactic acid fermented product in such a way that the potassium content to 1 part by mass of sodium contained in the fermentation raw material or the lactic acid fermented product is 0.5 to 10.0 parts by mass.

[0119] Details of the food materials and foods containing sodium and potassium are as described above. In the production method of the present invention, if the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material or the lactic acid fermented product satisfies 0.5 to 10.0 parts by mass before carrying out (Step A), (Step A) does not need to be carried out.

[0120] The lactic acid fermented product of the present invention obtained by the production method of the present invention may be cooled as needed. It may also be stored refrigerated or frozen. The lactic acid fermented product of the present invention obtained may also be processed, such as concentrated, diluted, dried, or gelled, as long as the good fermented flavor is not impaired.

[0121] <Foods and beverages containing the lactic acid fermented product of the present invention> Next, foods and beverages containing the lactic acid fermented product of the present invention (hereinafter simply referred to as "foods and beverages of the present invention") will be described. Foods and beverages of the present invention containing the lactic acid fermented product of the present invention are characterized by imparting a good fermented flavor or a rich, good flavor, although this varies depending on the type of food and beverage.

[0122] The lactic acid fermented product contained in the food and drink of the present invention is the same as the lactic acid fermented product of the present invention described above. The food and drink of the present invention is not particularly limited as long as it contains the lactic acid fermented product of the present invention, and examples thereof include breads such as white bread, sweet rolls, croissants, French breads, Danish pastries, pies, butter rolls, soft rolls, hard rolls, sweet rolls, and sweet rolls, baked goods such as cookies, biscuits, waffles, donuts, financiers, madeleines, tarts, soufflés, bussees, pound cakes, pancakes, roll cakes, castella cakes, steamed buns, langue de chat cakes, wafers, and cream puffs, processed oils and fats such as margarine, shortening, liquid shortening, and fat spreads, confectioneries such as chocolate, candy, jelly, ice cream, gum, potato chips, rice crackers, and snacks, milk and dairy products such as fresh cream, whipped cream, compound cream, cheese, milk, fermented milk, concentrated milk, and yogurt, and flour paste and fillings. Examples of such products include condiments such as pastes, miso, soy sauce, noodle soup, sauces, dashi stock, pasta sauce, ranch sauce, dressing, mayonnaise, ketchup, Worcestershire sauce, and tonkatsu sauce; soups such as miso soup, clear soup, consommé soup, and potage soup; processed livestock products such as hamburgers, grilled meat, meatballs, meatballs, chicken nuggets, croquettes, tonkatsu, meatballs, ham, sausages, and sausages; processed seafood products such as kamaboko, dried fish, salted fish, and tsukudani; cooked foods such as simmered dishes, fried foods, grilled foods, curry, stew, gratin, rice, rice balls, porridge, pasta, udon, and ramen; beverages such as coffee, black tea, milk tea, plant milk, vegetable drinks, fruit juice drinks, carbonated drinks, sports drinks, and alcoholic beverages; and substitute foods and drinks such as meat substitutes, fish substitutes, milk substitutes, cheese substitutes, yogurt substitutes, and cream substitutes, as well as dishes using such substitute foods and drinks.

[0123] Among these, the foods and beverages of the present invention are preferably breads, baked goods, processed oils and fats, confectionery, milk and dairy products, beverages, alternative foods and beverages, and dishes using alternative foods and beverages, as these produce foods and beverages with a better flavor. Furthermore, the foods and beverages of the present invention may be the lactic acid fermented product of the present invention itself, or a processed product of the lactic acid fermented product of the present invention. For example, the foods and beverages of the present invention may be liquid, semi-solid, or solid lactic acid fermented products of the present invention, concentrated, diluted, dried, or frozen products of the lactic acid fermented products of the present invention, products obtained by diluting the lactic acid fermented product of the present invention with a beverage such as milk, coffee, or carbonated water, or products solidified into a gel with a gelling agent such as agar, gelatin, or sodium alginate. When the foods and beverages of the present invention are the lactic acid fermented product of the present invention itself or a processed product of the lactic acid fermented product of the present invention, they are preferably yogurt substitutes.

[0124] To obtain the food or beverage of the present invention, the method for incorporating the lactic acid fermented product of the present invention into the food or beverage is not particularly limited, as long as the lactic acid fermented product of the present invention is ultimately contained in the food or beverage. For example, the lactic acid fermented product of the present invention may be used as one of the raw materials when producing the food or beverage, or the lactic acid fermented product of the present invention may be incorporated into the finished food or beverage by mixing, applying, spraying, or topping the food or beverage. The content of the lactic acid fermented product of the present invention in the food or beverage of the present invention is not particularly limited and varies depending on the type of food or beverage, but is preferably 0.01 to 100% by mass, more preferably 0.05 to 100% by mass, and even more preferably 0.1 to 100% by mass, of the food or beverage of the present invention.

[0125] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0126] [Plant Milk Used in the Study] <Oat Milk (1)> 0.2 parts by mass of α-amylase ("BAN480L" manufactured by Novozymes) and 35.0 parts by mass of oat flour (manufactured by Glanbia) were added to 64.8 parts by mass of water heated to 60°C while stirring, and the mixture was maintained for 3 hours for saccharification. The mixture was then inactivated at 90°C for 15 minutes and cooled to 5°C to obtain oat milk (1), a saccharified solution. The solids content of oat milk (1) was 32.2% by mass. The oat milk (1) used had a sugar composition satisfying the following criteria: monosaccharide content of 4.0 to 10.0% by mass, disaccharide content of 8.0 to 26.0% by mass, and trisaccharide or higher sugar content of 70.0 to 88.0% by mass, and corresponds to the saccharified solution (A) of the present invention.

[0127] <Oat milk (2)> A commercially available oat saccharified liquid (manufactured by Kosei Sangyo Co., Ltd.) was used. The solid content of the oat milk (2) was 40.4% by mass. The oat milk (2) used had a sugar composition that satisfied the following conditions: monosaccharide content of 70.0 to 92.0% by mass, disaccharide content of 3.0 to 25.0% by mass, and trisaccharide or higher sugar content of 5.0 to 20.0% by mass, and corresponds to the saccharified liquid (B) of the present invention.

[0128] <Oat milk (3)> Commercially available oat milk ("Alpro Oat Milk" manufactured by Danone Japan) was used. The solid content of the oat milk (3) was 10.1% by mass. The oat milk (3) was not a saccharified liquid.

[0129] <Rice Milk> A commercially available rice flour saccharified liquid (manufactured by Kosei Sangyo Co., Ltd.) was used. The solid content of the rice milk was 40.0% by mass. The rice milk used had a sugar composition with a monosaccharide content of 4.0 to 10.0% by mass, a disaccharide content of 8.0 to 26.0% by mass, and a trisaccharide or higher sugar content of 70.0 to 88.0% by mass, and corresponds to the saccharified liquid (A) of the present invention.

[0130] <Soy milk> Commercially available soy milk ("adjusted soy milk" manufactured by Kikkoman Soy Foods Corporation) was used. The solid content of the soy milk was 8.0% by mass. The soy milk used was not a saccharified liquid.

[0131] <Almond Milk> Commercially available almond milk ("Almond Breeze Almond Milk" manufactured by Blue Diamond Growers) was used. The solid content of the almond milk was 10.0% by mass. The almond milk used was not a saccharified liquid.

[0132] [Study 1] First, the effect of the ratio of the sodium content to the potassium content in a lactic acid fermented product was studied. The lactic acid fermented products of Examples 1-1 to 1-5 and Comparative Examples 1-1 and 1-2 were obtained by the following method for producing a lactic acid fermented product.

[0133] <Method for producing lactic acid fermented product> A fermentation raw material was produced according to the formulation shown in Table 1. First, oat milk (1), oat milk (2), salt, and potassium chloride ("Ocean Potassium" manufactured by FC Chemical Co., Ltd.; the same applies hereinafter to potassium chloride) were mixed with heated water to obtain an aqueous phase. Rapeseed oil was added to the water and mixed to emulsify the mixture. The mixture was homogenized at a pressure of 3 MPa, sterilized at 140°C for 4 seconds in a VTIS sterilizer (manufactured by Alfa Laval; the same applies hereinafter to the VTIS sterilizer), homogenized again at a pressure of 10 MPa, and then rapidly cooled to 5°C to produce a liquid fermentation raw material in the form of an oil-in-water emulsion. In all of the obtained fermentation raw materials of Examples 1-1 to 1-5 and Comparative Examples 1-1 and 1-2, the monosaccharide content in the sugar composition of the fermentation raw material satisfied the numerical ranges of 6.0 to 40.0% by mass, the disaccharide content of 6.0 to 46.0% by mass, and the trisaccharide or higher sugar content of 40.0 to 88.0% by mass, and the pH at 20°C all satisfied the numerical range of 5.5 to 7.0.

[0134] Next, the fermentation raw material was heated to 65 ° C and sterilized for 30 minutes, and then cooled to 40 ° C. Subsequently, 0.3 parts by mass of a lactic acid bacteria starter ("Vega Harmony": manufactured by Christian Hansen, containing lactic acid bacteria of the genus Bifidobacterium, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilus) was added to 100 parts by mass of the sterilized fermentation raw material, mixed, and maintained at 40 ° C. for 5 hours to allow lactic acid fermentation. Thereafter, the mixture was heated to 65 ° C. and sterilized for 30 minutes to stop the lactic acid fermentation. After stopping the lactic acid fermentation, the mixture was cooled to 4 ° C. to obtain the lactic acid fermented products of Examples 1-1 to 1-5 and Comparative Examples 1-1 to 1-2. All of the obtained lactic acid fermented products were liquid. Furthermore, the ash content in the lactic acid fermented products of Examples 1-1 to 1-5 and Comparative Examples 1-1 to 1-2 satisfied the numerical range of 0.1 to 1.2 mass%.

[0135]

[0136] <Evaluation of Lactic Acid Fermented Products> The lactic acid fermented products of Examples 1-1 to 1-5 and Comparative Examples 1-1 and 1-2 obtained above, and the fermented raw material (not lactic acid fermented) used in the production of Example 1-3 were prepared as Comparative Example 1-3. Five experienced panelists tasted these and scored them for milkiness, sourness, and richness according to the following evaluation criteria, and the total score was used for evaluation. The level of each evaluation criterion was adjusted among the panelists before evaluation to prevent any discrepancies in the evaluation criteria. Lactic acid fermented products that received a rating of C or higher in all evaluations of milkiness, sourness, and richness were deemed to have a good fermented flavor and were rated as passing. The same applies to the following evaluations.

[0137] - Evaluation criteria for milky texture - 3 points: The yogurt-like richness and flavor were fully felt, and the milky texture was sufficient. 2 points: The yogurt-like richness and flavor were slightly felt, and the milky texture was not a problem. 1 point: The yogurt-like richness and flavor were only slightly felt, and the milky texture was slightly insufficient. 0 point: The yogurt-like richness and flavor were not felt at all, and the milky texture was insufficient.

[0138] - Criteria for evaluating sourness - 3 points: A moderate sourness was felt, and the flavor was good. 2 points: The sourness was a little weak, or a little strong, but not problematic. 1 point: Only a slight sourness was felt, or the sourness was strong, and the flavor was somewhat unsatisfactory. 0 point: No sourness was felt at all, or the sourness was too strong, and the flavor was unsatisfactory.

[0139] - Evaluation criteria for richness - 3 points: Sufficiently rich. 2 points: Slightly rich. 1 point: Only a slight richness was felt, insufficient. 0 point: No richness was felt at all.

[0140] - Display method - A: The total score was 14 to 15 points. B: The total score was 11 to 13 points. C: The total score was 8 to 10 points. D: The total score was 5 to 7 points. E: The total score was 0 to 4 points. A score of C or above is considered to be a good result.

[0141] <Results of Study 1> The results of Study 1 are shown in Table 2. Examples 1-1 to 1-5, which are lactic acid fermented products of the present invention, had a good fermented flavor. Comparing these, the lactic acid fermented products of Examples 1-2 and 1-3 had a particularly good fermented flavor, with a milky taste and a moderate sourness and richness. Furthermore, compared to Examples 1-2 and 1-3, the perceived milky taste, sourness, and richness tended to decrease as the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material decreased or increased.

[0142] In contrast, in Comparative Example 1-1, in which the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material was extremely low, lactic acid fermentation did not proceed well, resulting in a lactic acid fermented product that was somewhat insufficient in terms of milkiness and richness. Furthermore, in Comparative Example 1-2, in which the ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material was extremely high, the lactic acid fermented product had only a slight milkiness, sourness, and richness. Comparative Example 1-3, which was a fermentation raw material that had not undergone lactic acid fermentation, had neither sourness nor richness, and lacked a fermented flavor. These results revealed that there is a preferred range for the ratio of the potassium content to 1 part by mass of sodium contained in the lactic acid fermented product, and that lactic acid fermentation is essential for obtaining a fermented flavor.

[0143]

[0144] [Study 2] Next, the influence of the type of plant milk used as the fermentation raw material on the lactic acid fermented product of the present invention was studied.

[0145] First, the fermentation raw materials of Examples 2-1 to 2-5 were produced. Salt and potassium chloride were added to oat milk (1) for Example 2-1, oat milk (3) for Example 2-2, soy milk for Example 2-4, and almond milk for Example 2-5 so that the ratio of sodium content to potassium content in the fermentation raw material of Reference Example 1-3 was the same as that in the fermentation raw material of Example 2-1, Example 2-2, Example 2-4, and Example 2-5, and the fermentation raw materials of Examples 2-1, 2-2, 2-4, and 2-5 were obtained, each having a potassium content of 3.6 parts by mass per part by mass of sodium contained.

[0146] For Example 2-3, rice milk and salt were mixed with heated water according to the formulation in Table 3 to obtain an aqueous phase. Rapeseed oil was added to the aqueous phase, mixed, and emulsified. The mixture was homogenized at a pressure of 3 MPa, sterilized in a VTIS sterilizer at 140°C for 4 seconds, homogenized again at a pressure of 10 MPa, and then cooled to 5°C to produce the fermentation raw material of Example 2-3, which was in a liquid, oil-in-water emulsion form. The ratio of the potassium content to 1 part by mass of sodium contained in the fermentation raw material of Example 2-3 was 3.6 parts by mass.

[0147] Furthermore, the fermentation raw materials of Examples 2-1 and 2-3 obtained above had a monosaccharide content in the sugar composition of the fermentation raw material of 6.0 to 40.0 mass%, a disaccharide content of 6.0 to 46.0 mass%, and a trisaccharide or higher sugar content of 40.0 to 88.0 mass%. Furthermore, the pH at 20°C of the fermentation raw materials of Examples 2-1 to 2-5 obtained all satisfied the numerical range of 5.5 to 7.0.

[0148] Next, the fermentation raw material was heated to 65°C and sterilized for 30 minutes, and then cooled to 40°C. Subsequently, 0.3 parts by mass of a lactic acid bacteria starter ("Vega Harmony" manufactured by Christian Hansen) was added to 100 parts by mass of the sterilized fermentation raw material, mixed, and maintained at 40°C for 5 hours to allow lactic acid fermentation. The mixture was then heated to 65°C and sterilized for 30 minutes to stop the lactic acid fermentation. After stopping the lactic acid fermentation, the mixture was cooled to 4°C to obtain the lactic acid fermented products of Examples 2-1 to 2-5. Of the obtained lactic acid fermented products, the lactic acid fermented product of Example 2-4 was semi-solid (gel-like), while the lactic acid fermented products of Examples 2-1 to 2-3 and 2-5 were liquid. The ash content in the lactic acid fermented products of Examples 2-1 to 2-5 satisfied the numerical range of 0.1 to 1.2% by mass. Details of the components of the fermentation raw material and lactic acid fermented products of Examples 2-1 to 2-5 are shown in Table 4. The milky taste, sourness, and richness of the lactic acid fermented products of Examples 2-1 to 2-5 obtained above were evaluated in the same manner as in Study 1.

[0149]

[0150]

[0151] <Results of Study 2> The results of Study 2 are shown in Table 5. Even when the type of plant milk used as the fermentation raw material was changed, lactic acid fermentation proceeded without any problems, and the resulting lactic acid fermented products of the present invention had a good fermented flavor. Among these, the lactic acid fermented products of Examples 2-1 and 2-3, which contained a saccharified solution in the fermentation raw material, showed more favorable lactic acid fermentation and had a good fermented flavor with a milky flavor, moderate acidity, and richness. Example 2-2 had slightly weaker milky flavor, acidity, and richness than Examples 2-1 and 2-3, but still had a satisfactory fermented flavor. Example 2-4 had a richness comparable to Examples 2-1 and 2-3, but also had a strong, unique soybean-derived flavor. Example 2-5 had slightly weaker milky flavor and richness than Examples 2-1 and 2-3, but still had a satisfactory fermented flavor.

[0152]

[0153] [Study 3] Next, the influence of the solid content in the lactic acid fermentation product was examined. Fermentation raw materials were produced according to the formulations shown in Table 6. First, for Examples 3-1 to 3-3, oat milk (1), oat milk (2), salt, and potassium chloride were mixed with heated water to obtain an aqueous phase. For Example 3-4, oat milk (1), oat milk (2), salt, potassium chloride, pectin, and water-soluble soy polysaccharides were mixed to obtain an aqueous phase. Rapeseed oil was added to the mixture, mixed, and emulsified. The mixture was homogenized at a pressure of 3 MPa, sterilized at 140°C for 4 seconds in a VTIS sterilizer, homogenized again at a pressure of 10 MPa, and cooled to 5°C to produce a liquid fermentation raw material in the form of an oil-in-water emulsion. In all of the fermentation raw materials of Examples 3-1 to 3-4, the monosaccharide content in the sugar composition was 6.0 to 40.0% by mass, the disaccharide content was 6.0 to 46.0% by mass, and the trisaccharide or higher sugar content was 40.0 to 88.0% by mass. Furthermore, the pH at 20 ° C of the fermentation raw materials of Examples 3-1 to 3-4 all satisfied the numerical range of 5.5 to 7.0. Next, the fermentation raw materials were heated to 65 ° C and sterilized for 30 minutes, and then cooled to 40 ° C. Subsequently, 0.3 parts by mass of a lactic acid bacteria starter ("Vega Harmony": manufactured by Christian Hansen) was added to 100 parts by mass of the sterilized fermentation raw material, mixed, and maintained at 40 ° C for 5 hours to allow lactic acid fermentation. The mixture was then heated to 65 ° C and sterilized for 30 minutes, and the lactic acid fermentation was stopped. After stopping the lactic acid fermentation, the mixture was cooled to 4 ° C to obtain the lactic acid fermented products of Examples 3-1 to 3-4. All of the obtained lactic acid fermented products were liquid. Furthermore, the ash content in the lactic acid fermented products of Examples 3-1 to 3-4 satisfied the numerical range of 0.1 to 1.2% by mass. The milky taste, sourness, and richness of the lactic acid fermented products of Examples 3-1 to 3-4 obtained above were evaluated in the same manner as in Study 1.

[0154]

[0155] <Results of Study 3> The results of Study 3 are shown in Table 7. Regardless of the solid content of the lactic acid fermented product, a lactic acid fermented product with a good fermented flavor was obtained. Examples 3-1 and 3-2, which had a high solid content, were lactic acid fermented products with a particularly richer, more favorable fermented flavor. In Example 3-1, which had a high solid content, the lactic acid fermentation progressed more slowly, and the milky flavor and sourness were slightly weaker, but not problematic, compared to Example 3-2. Example 3-3, which had a low solid content, was slightly inferior in richness or moderate sourness compared to Examples 3-1, 3-2, and 1-2, but the fermented flavor was not problematic. Here, the lactic acid fermented product of Example 3-2 exhibited some syneresis. In contrast, the lactic acid fermented product of Example 3-4, which added pectin and water-soluble soybean polysaccharides, which serve as thickening stabilizers, to the formulation of Example 3-2, exhibited suppressed syneresis.

[0156]

[0157] [Study 4] Of the lactic acid fermented products obtained in Studies 1 to 3 above, the lactic acid fermented products of Examples 1-3, 2-3, and 3-2, which had particularly good fermented flavor, were used to produce margarine, which was then used to produce bread and evaluate its flavor.

[0158] <Production of Margarine> Margarine 1-3, margarine 2-3, and margarine 3-2 were produced using the lactic acid fermentation products of Examples 1-3, 2-3, and 3-2 according to the formulations in Table 8 (all units in the table are "% by mass"). First, a glycerin fatty acid ester and 60% tocopherol were added to a mixed oil and fat that had been heated to 60°C and melted, and mixed to obtain an oil phase. To this, an aqueous phase obtained by adding each lactic acid fermentation product to water that had been heated to 60°C and mixing was added and mixed, and the mixture was emulsified into a water-in-oil emulsion. The mixture was then heated to 90°C and sterilized, and then rapidly cooled and plasticized using a combinator to obtain margarine.

[0159]

[0160] <Production of Bread> According to the formulations in Table 9 (all units in the table are "parts by mass"), bread was produced as a food or drink containing the lactic acid fermented product of the present invention. First, the ingredients for the sponge dough were placed in a mixer bowl and mixed using a hook at low speed for 2 minutes and at medium speed for 2 minutes to obtain a sponge dough. The kneading temperature at this time was 24 ° C. This sponge dough was placed in a dough box and subjected to sponge fermentation for 4 hours in a constant temperature room at a temperature of 28 ° C and a relative humidity of 85%. The dough after sponge fermentation was placed back into the mixer bowl, and the ingredients for the main dough except for margarine were added, followed by mixing at low speed for 3 minutes and at medium speed for 3 minutes. Here, margarine was added, and further mixing was performed at low speed for 3 minutes, at medium speed for 3 minutes, and at high speed for 1 minute to obtain a bread dough. The kneading temperature of the obtained bread dough was 28 ° C.

[0161] Here, after 20 minutes of floor time, the mixture was divided into 230 g portions and rounded. Next, after 20 minutes of bench time, the mixture was molded into a molder, and six pieces were cut into a U-shape and placed in a 3-loaf Pullman mold. After 50 minutes of baking at 38 ° C and a relative humidity of 85%, the mixture was baked in an oven set at 200 ° C for 40 minutes to obtain bread. The bread produced using margarine 1-3 was designated bread 1-3, the bread produced using margarine 2-3 was designated bread 2-3, and the bread produced using Example 3-2 was designated bread 3-2.

[0162]

[0163] <Evaluation of Bread Flavor> A control margarine was obtained in the same manner as the above-described margarine, except that the lactic acid fermented product was not used and the water was changed from 19.99% by mass to 24.99% by mass in the formulation of Table 8. This control margarine was used to obtain a control bread in the same manner as the above-described bread production. Five experienced panelists tasted this control bread, as well as breads 1-3, 2-3, and 3-2, and scored them according to the following evaluation criteria. The flavor of the bread was evaluated based on the total score of the scoring results. In Study 4, breads that received a rating of B or higher were deemed to have passed. The panelists were consulted on each evaluation criterion before evaluation to ensure that there were no differences in the evaluation criteria between panelists.

[0164] - Evaluation criteria for flavor - 3 points: Compared to the control bread, it had a deep, rich, and very good flavor. 2 points: Compared to the control bread, it had a rich, good flavor. 1 point: It had the same flavor as the control bread. 0 point: Compared to the control bread, it had an odd taste and a bad flavor.

[0165] - Method of displaying flavor evaluation - A: The total score of the scoring results was 13 to 15 points. B: The total score of the scoring results was 9 to 12 points. C: The total score of the scoring results was 5 to 8 points. D: The total score of the scoring results was 0 to 4 points.

[0166] <Results of Study 4> The results of Study 4 are shown in Table 10. Bread containing any of the lactic acid fermented products of Examples 1-3, 2-3, and 3-2, which are lactic acid fermented products of the present invention, had a rich and good flavor compared to control bread that did not contain the lactic acid fermented product of the present invention. Among these, bread containing the lactic acid fermented products of Examples 1-3 and 3-2, which are lactic acid fermented products produced using oat milk as the plant milk contained in the fermentation raw material, had a particularly good flavor.

[0167]

[0168] According to the present invention, a lactic acid fermented product of plant milk can be provided that is obtained by a simple method, has a suppressed unpleasant flavor, and has a good fermented flavor that combines a milky taste, moderate acidity, and a rich taste.

Claims

1. A lactic acid fermentation product of a fermentation raw material containing plant milk, in which the ratio of potassium content to 1 part by mass of sodium contained therein is 0.5 to 10.0 parts by mass.

2. The lactic acid fermentation product according to claim 1, wherein the solid content in the lactic acid fermentation product is 1.0 to 55.0 mass%.

3. A lactic acid fermentation product according to claim 1 or 2, wherein the fermentation raw material is a fermentation raw material containing a saccharified liquid as a plant milk.

4. A lactic acid fermentation product according to claim 1 or 2, wherein the fermentation raw material is a fermentation raw material containing two or more types of plant milk.

5. A lactic acid fermentation product as described in claim 1 or 2, in which 60.0 mass% or more of the solid content in the fermentation raw material is solid content derived from plant milk.

6. A lactic acid fermentation product according to claim 1 or 2, having an ash content of 0.02 to 2.0% by mass.

7. A food or beverage containing the lactic acid fermentation product according to claim 1 or 2.

8. A method for producing a lactic acid fermentation product according to claim 1 or 2, comprising the following (Step A): (Step A): A step of adjusting at least one of the fermentation raw material and the lactic acid fermentation product so that the ratio of potassium content to 1 part by mass of sodium contained therein is 0.5 to 10.0 parts by mass.

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