JP4185048B2 - 豆類原料飲料及び固形発酵食品の製造方法 - Google Patents
豆類原料飲料及び固形発酵食品の製造方法 Download PDFInfo
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- JP4185048B2 JP4185048B2 JP2004517249A JP2004517249A JP4185048B2 JP 4185048 B2 JP4185048 B2 JP 4185048B2 JP 2004517249 A JP2004517249 A JP 2004517249A JP 2004517249 A JP2004517249 A JP 2004517249A JP 4185048 B2 JP4185048 B2 JP 4185048B2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
Description
背景技術
従来、豆乳、発酵豆乳などの豆類原料飲料が多く市販されている(特開平5−184320号、特開平10−201415号、特開平10−201416号、特開平10−210947号、特開2000−93083公報等参照)。
豆乳の風味改善を目的とした豆乳の発酵方法や、発酵に使用する乳酸菌若しくはビヒィズス菌に関する技術。
発明の開示
本発明は上記にかんがみて、酸性pH領域においても良好な風味及び滑らかな喉越し・舌触りを有する、より製造工数の簡単な豆類原料飲料の製造方法を提供することを課題とする。また、組織が滑らかで風味が良好な新規な固形発酵食品を提供することを目的とする。
1)豆全粒粉の水性スラリーを、均質機(ホモジナイザー)を用いて100kgf/cm2(9.8MPa)以上の均質圧力で1回又は複数回処理して安定化懸濁液を調製する安定化懸濁液調製工程、
2)安定化懸濁液に凝固剤及び/又は酸性pH調整剤を添加して蛋白質を変性させる蛋白質変性工程、及び
3)該蛋白質変性原料を、物理的分散手段により分散化する分散化処理工程、
を、これらの工程順に含むことを特徴とする。
1)豆全粒粉の水性スラリーを、均質機(ホモジナイザー)を150kgf/cm2(14.7MPa)以上の均質圧力で処理して安定化懸濁液を調製する安定化懸濁液調製工程、
2)該安定化懸濁液に凝固剤及び/又は酸性pH調節剤を添加して蛋白質を変性させる蛋白質変性工程、及び
3)蛋白質変性工程後に、物理的処理手段により分散化する分散化処理工程、
該分散化処理工程後に、乳酸菌スタータを添加して発酵/固形化させる発酵工程、
を、これらの工程順に含み、
必要により、熟成工程を経て製造することを特徴とする。
豆全粒粉の水性スラリーを、均質機(ホモジナイザー)を用いて100kgf/cm2(9.8MPa)、望ましくは150kgf/cm2(14.7MPa)以上の均質圧力で1回又は複数回(望ましくは2〜4回)処理して安定化懸濁液を調製する安定化懸濁液調製工程、
安定化懸濁液に凝固剤及び/又はpH調整剤を添加して蛋白質を変性させる蛋白質変性工程、及び
該蛋白質変性原料を、物理的分散手段により分散化する分散化処理工程、
を含むことを特徴とする。
豆乳に凝固剤及び/又はpH調整剤を添加して蛋白質を変性させる蛋白質変性工程、及び
該蛋白質変性原料を均質機で低圧処理する分散化処理工程、
を含む、豆類原料飲料の製造方法。
豆全粒粉の水性スラリーを、均質機(ホモジナイザー)を150kgf/cm2(14.7MPa)以上の均質圧力で処理して安定化懸濁液を調製する安定化懸濁液調製工程、
該安定化懸濁液に凝固剤及び/又はpH調節剤を添加して蛋白質を変性させる蛋白質変性工程、及び
蛋白質変性工程後に、物理的処理手段により分散化する分散化処理工程、
均質化処理工程後に、乳酸菌スタータを添加して発酵/固形化させる発酵工程、
を含み、必要により熟成工程を含むものである。
市販の豆全粒粉(豆食社製「ゴールド」主粒径分布10〜50μm)を、12%となるように攪拌(四国化工機社製溶解タンク、40〜60rpm)しながら水に分散させて一次懸濁液(スラリー)を調製した。
Claims (8)
- 豆類を原料とする飲料の製造方法であって、
1)豆全粒粉の水性スラリーを、均質機(ホモジナイザー)を用いて100kgf/cm2(9.8MPa)以上の圧力で1回又は複数回処理して安定化懸濁液を調製する安定化懸濁液調製工程、
2)前記安定化懸濁液に凝固剤及び/又は酸性pH調節剤を添加して蛋白質を変性させる蛋白質変性工程、及び
3)該蛋白質変性原料を物理的分散手段により分散化させる分散化処理工程、
の各工程をこれらの順に含むことを特徴とする豆類原料飲料の製造方法。 - 分散化処理工程の後工程として、乳酸菌スタータとともに、必要により糖類を添加して発酵させる発酵工程を加えることを特徴とする請求項1記載の豆類原料飲料の製造方法。
- 前記発酵工程の後に、さらに、物理的分散手段により再分散化させる再分散化処理工程を加えることを特徴とする請求項2記載の豆類原料飲料の製造方法。
- 前記凝固剤及び/又はpH調節剤が、塩化マグネシウム、塩化カルシウム、酸性pH調節剤の群から選ばれる1種又は2種以上であることを特徴とする請求項1、2又は3記載の豆類原料飲料の製造方法。
- 前記分散化・再分散化処理工程における分散化処理を、前記安定化懸濁液調製工程における均質機を用いてその懸濁液調製工程における均質圧力以下の圧力で行うことを特徴とする請求項1、2、3又は4記載の豆原料飲料の製造方法。
- 豆類を原料とする固形発酵食品の製造方法であって、
1)豆全粒粉の水性スラリーを均質機(ホモジナイザー)により100kgf/cm2(9.8MPa)以上の圧力で、1回又は複数回処理して安定化懸濁液を調製する安定化懸濁液調製工程、
2)該安定化懸濁液に凝固剤及び/又は酸性pH調節剤を添加して蛋白質を変性させる蛋白質変性工程、及び
3)蛋白質変性原料を物理的分散手段により分散化する分散化処理工程、
4)該分散化処理工程後に、乳酸菌スタータを添加して発酵/固形化させる発酵工程、
の各工程を、これらの工程順に含み、必要により熟成工程を経て製造することを特徴とする豆類原料固形発酵食品の製造方法。 - 前記乳酸菌スタータとともに、必要により糖類を添加することを特徴とする請求項6記載の豆類原料固形発酵食品の製造方法。
- 前記凝固剤及び/又はpH調節剤が、塩化カリウム、塩化マグネシウム、塩化カルシウム、酸性pH調節剤の群から選ばれる1種又は2種以上であることを特徴とする請求項6又は7記載の豆類原料固形発酵食品の製造方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002192221 | 2002-07-01 | ||
JP2002192212 | 2002-07-01 | ||
PCT/JP2003/006937 WO2004002231A1 (en) | 2002-07-01 | 2003-06-02 | Method of manufacturing raw material beans drinks and solid fermented food |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005531313A JP2005531313A (ja) | 2005-10-20 |
JP4185048B2 true JP4185048B2 (ja) | 2008-11-19 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2004517249A Expired - Lifetime JP4185048B2 (ja) | 2002-07-01 | 2003-06-02 | 豆類原料飲料及び固形発酵食品の製造方法 |
Country Status (6)
Country | Link |
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US (1) | US20050244559A1 (ja) |
EP (1) | EP1517613B1 (ja) |
JP (1) | JP4185048B2 (ja) |
CA (1) | CA2491006A1 (ja) |
DE (1) | DE60323096D1 (ja) |
WO (1) | WO2004002231A1 (ja) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005270066A (ja) * | 2004-03-26 | 2005-10-06 | Oubiken:Kk | 豆乳及びその加工食品 |
WO2005097972A1 (ja) * | 2004-03-31 | 2005-10-20 | Nihon University | 乳酸菌培地 |
NZ580610A (en) * | 2007-05-31 | 2011-12-22 | Kagome Kk | Fermented food or drink product, and method for producing the same |
SG11201406339QA (en) | 2012-04-05 | 2014-11-27 | Sapporo Holdings Ltd | Soy milk fermentation product and method for producing same |
JP6266212B2 (ja) * | 2013-02-04 | 2018-01-24 | サッポロホールディングス株式会社 | 固体状豆乳発酵物及びその製造方法 |
US10390544B2 (en) * | 2013-03-28 | 2019-08-27 | Fuji Oil Company Limited | Mung bean protein gel composition and cheese-like food |
WO2020128172A1 (fr) * | 2018-12-21 | 2020-06-25 | Les Nouveaux Affineurs | Procédé pour la fabrication d'un produit alimentaire fermenté à base de protéo-oléagineux |
FR3090277B1 (fr) * | 2018-12-21 | 2021-06-18 | Les Nouveaux Affineurs | Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux |
JP2023104714A (ja) | 2022-01-18 | 2023-07-28 | 不二製油株式会社 | 酸性植物性蛋白飲料 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1400470A (en) * | 1972-07-28 | 1975-07-16 | Kwee Seong Lo | Process for preparing a soybean beverage |
US4119733A (en) * | 1977-05-13 | 1978-10-10 | Massachusetts Institute Of Technology | Method of making soybean beverages |
CA1108003A (en) * | 1978-03-06 | 1981-09-01 | Radcliffe F. Robinson | Process for preparing cheese analogs |
JPS5955144A (ja) * | 1982-09-24 | 1984-03-30 | Naganoken Kooridoufu Kogyo Kyodo Kumiai | 大豆蛋白飲料の製造法 |
JPS5971641A (ja) * | 1982-10-18 | 1984-04-23 | Tsune Kawahara | 豆乳ヨ−グルトの製造法 |
JP3414270B2 (ja) * | 1998-08-12 | 2003-06-09 | 不二製油株式会社 | 豆乳の製造方法 |
JP3497083B2 (ja) * | 1998-09-21 | 2004-02-16 | 不二製油株式会社 | 乳酸発酵豆乳の製造法 |
US6322846B1 (en) * | 1999-10-01 | 2001-11-27 | Jeneil Biotech Inc. | Soy milk compositions and methods of preparation |
-
2003
- 2003-06-02 JP JP2004517249A patent/JP4185048B2/ja not_active Expired - Lifetime
- 2003-06-02 DE DE60323096T patent/DE60323096D1/de not_active Expired - Lifetime
- 2003-06-02 EP EP03730773A patent/EP1517613B1/en not_active Expired - Fee Related
- 2003-06-02 WO PCT/JP2003/006937 patent/WO2004002231A1/en active IP Right Grant
- 2003-06-02 US US10/519,798 patent/US20050244559A1/en not_active Abandoned
- 2003-06-02 CA CA002491006A patent/CA2491006A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
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DE60323096D1 (de) | 2008-10-02 |
WO2004002231A1 (en) | 2004-01-08 |
EP1517613B1 (en) | 2008-08-20 |
EP1517613A1 (en) | 2005-03-30 |
JP2005531313A (ja) | 2005-10-20 |
CA2491006A1 (en) | 2004-01-08 |
US20050244559A1 (en) | 2005-11-03 |
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