JPS637743A - Production of yogurt-like soybean milk - Google Patents
Production of yogurt-like soybean milkInfo
- Publication number
- JPS637743A JPS637743A JP61153025A JP15302586A JPS637743A JP S637743 A JPS637743 A JP S637743A JP 61153025 A JP61153025 A JP 61153025A JP 15302586 A JP15302586 A JP 15302586A JP S637743 A JPS637743 A JP S637743A
- Authority
- JP
- Japan
- Prior art keywords
- lactobacillus
- soybean milk
- blend
- yogurt
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000010469 Glycine max Nutrition 0.000 title abstract description 12
- 244000068988 Glycine max Species 0.000 title abstract description 11
- 235000013336 milk Nutrition 0.000 title abstract description 6
- 239000008267 milk Substances 0.000 title abstract description 6
- 210000004080 milk Anatomy 0.000 title abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract 6
- 229920001817 Agar Polymers 0.000 claims abstract 3
- 108010010803 Gelatin Proteins 0.000 claims abstract 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract 3
- 239000005862 Whey Substances 0.000 claims abstract 3
- 102000007544 Whey Proteins Human genes 0.000 claims abstract 3
- 108010046377 Whey Proteins Proteins 0.000 claims abstract 3
- 239000008272 agar Substances 0.000 claims abstract 3
- 239000008273 gelatin Substances 0.000 claims abstract 3
- 229920000159 gelatin Polymers 0.000 claims abstract 3
- 235000019322 gelatine Nutrition 0.000 claims abstract 3
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims abstract 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract 3
- 239000008158 vegetable oil Substances 0.000 claims abstract 3
- 241000186016 Bifidobacterium bifidum Species 0.000 claims abstract 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract 2
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims abstract 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims abstract 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract 2
- 235000013322 soy milk Nutrition 0.000 claims description 8
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 235000019606 astringent taste Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 abstract 1
- 235000020124 milk-based beverage Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000254181 Sitophilus Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
PURPOSE:To remove a soybean smell and astringency and to improve taste, by blending soybean milk with sugar, whey powder, a vegetable oil and agar gelatin to give a blend and adding lactic acid bacteria such as Lactobacillus acidophilus, etc., to the blend. CONSTITUTION:Soybean milk is blended with sugar, whey powder, a vegetable oil and agar gelatin to give a blend, which is mixed with one or mixture of lactic acid bacteria of Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium bifidum, Lactobacillus casei or Lactobacillus lactis and kept at about 37 deg.C for about 4-18hr until a proper amount of lactic acid is formed. The blend is cooled to give yogurt-like soybean milk. A high-quality yogurt-like soybean milk drink having an improved fragrant component free from astringency is produced by adopting this method.
Description
【発明の詳細な説明】
（産業上の利用分野〉
この発明は豆乳に関し、風味の良いヨーグルト風豆乳の
製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to soymilk, and relates to a method for producing yogurt-like soymilk with good flavor.
〈従来技術〉
従来豆乳は栄讐価に優れた健康食品でありながら、その
特性である青くさい大豆臭と渋味のナイズしたり、香料
を加えたり、味付けをしたりしたが、何れも失敗してい
た。<Conventional technology> Although soy milk is a health food with excellent nutritional value, attempts have been made to neutralize its characteristic green soy odor and astringency, add flavorings, and season it, but all efforts have failed. Was.
又、ある種の乳酸藺な豆乳に加え「ヨーグルト」のよ５
な形態にして発売されたもの本あるが、やはり大豆臭と
サポニンによる渋味が強く消費者の要求を満たすことは
出来なかった。In addition to some types of lactic acidic soy milk, yogurt
Although some books were released in different formats, they still had a strong soybean odor and a strong astringent taste due to saponin, and could not meet consumer demands.
く本発明が解決しようとする間頭点ン
この発明の目的は、豆乳をベースに乳酸菌自体が生産す
るフレーバーをもって、香りつけする他、微生物の働き
により大豆臭や渋味の除去を行へことにある。The objective of the present invention is to add flavor to soybean milk using the flavor produced by lactic acid bacteria itself, as well as to eliminate soybean odor and astringency through the action of microorganisms. It is in.
（実施方法の一例）
本発明の実施方法の一例を申述べると、脱皮大豆から採
取した豆乳（固形分７ｑＡ）に対し、重量シトフィルス
（２１ストレプトコツカス サーモフィルス（３１ラク
トバチルス（４）ビフイドバクテ１１ウムビフイドム（
５）ラクトバチルス カゼイ（６）ラフトノくチルス
ラクチスを単独、又は併用してブレンドし、３７℃の温
度で４〜１８時間の間で適当な乳酸生成ｔＫなった時点
で冷す。(Example of Implementation Method) To describe an example of the implementation method of the present invention, soybean milk (solid content 7 qA) collected from dehulled soybeans is mixed with Sitophilus (21 Streptococcus thermophilus (31) Lactobacillus (4) Bifidobacterium 11 Umbifuidom (
5) Lactobacillus casei (6) Lactobacillus casei
Lactis is blended alone or in combination and cooled at a temperature of 37° C. for 4 to 18 hours when a suitable lactic acid production tK is reached.
（本発明の効果ン
上記製造方法によると、渋味がなく、香気成分の良い、
良質なヨーグルト風豆乳飲料が生産される。(According to the above production method, the effect of the present invention is that it has no astringency and has good aroma components.)
A high quality yogurt-like soy milk drink is produced.
乳酸生成量は、温度と時間の与え方でいかようにもコン
トロール出来るが、０．５チ〜０．６チでは酸味が足り
ず物足りｙ）（い感じがし、１．０％では酸味が強すぎ
てスツバイ感じがあり、０．８％程度が最も食べやすい
量である。The amount of lactic acid produced can be controlled in any way by adjusting the temperature and time, but 0.5-0.6% is not enough sourness. The amount is so strong that it feels sticky, and around 0.8% is the easiest amount to eat.
（本発明のその仙の利用方法ン
本発明により製造さ引たヨーグルト風豆乳は、アイスク
リームの原料として使用すると美味で栄養価に畳むもの
が出来る。又、乳酸生成量が１チを越えたものに、卵黄
や大豆油を加え攪はんすることにより、マヨネーズ様の
新らしい食品の製造も可能である。(How to use the present invention) When the yogurt-like soy milk produced according to the present invention is used as a raw material for ice cream, it can be made into something delicious and nutritious. By adding egg yolk or soybean oil to food and stirring it, it is possible to make new foods such as mayonnaise.
Claims (1)
加え混合し、該混合物に下記乳酸菌を適宜ブレンドする
ヨーグルト風豆乳の製造方法。 （１）ラクトバチルス アシドフイルス （Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕ
ｓ ＡＴＣＣ４３５６） （２）ストレプトコッカス サーモフイルス （Ｓｔｏｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉ
ｌｕｓ ＡＴＣＣ１９２５８） （３）ラクトバチルス ブルガリカス （Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ
ＡＴＣＣ１１８４２） （４）ビフイドバクテリウム ビフイドム （Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｂｉｆｉｄｕｍＴ
Ｉ） （５）ラクトバチルス カゼイ （Ｌａｃｔｏｂａｃｉｌｌｕｓ ｃａｓｅｉ ＡＴＣＣ
７４６９） （６）ラクトバチルス ラクチス （Ｌａｃｔｏｂａｃｉｌｌｕｓ ｌａｃｔｉｓ ＡＴＣ
Ｃ１２３１５）[Claims] A method for producing yogurt-like soymilk, which comprises adding and mixing sugar, whey powder, vegetable oil, and gelatin agar to soymilk, and blending the following lactic acid bacteria into the mixture as appropriate. (1) Lactobacillus acidophilus
s ATCC4356) (2) Streptococcus thermophi
lus ATCC19258) (3) Lactobacillus bulgaricus
ATCC11842) (4) Bifidobacterium bifidum
I) (5) Lactobacillus casei ATCC
7469) (6) Lactobacillus lactis ATC
C12315)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61153025A JPS637743A (en) | 1986-06-30 | 1986-06-30 | Production of yogurt-like soybean milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61153025A JPS637743A (en) | 1986-06-30 | 1986-06-30 | Production of yogurt-like soybean milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS637743A true JPS637743A (en) | 1988-01-13 |
Family
ID=15553317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61153025A Pending JPS637743A (en) | 1986-06-30 | 1986-06-30 | Production of yogurt-like soybean milk |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS637743A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5482723A (en) * | 1990-02-23 | 1996-01-09 | Snow Brand Milk Products Co., Ltd. | Lactic acid bacteria, antibacterial substance produced by the bacteria, fermented milk starter containing the bacteria, and process for producing fermented milk by using the starter |
| KR100454760B1 (en) * | 1997-01-22 | 2005-01-13 | 후지 세이유 가부시키가이샤 | Fermented Soymilk Manufacturing Method |
| JP2011167190A (en) * | 2010-02-17 | 2011-09-01 | Lotte Chilsung Beverage Co Ltd | Fermented soya milk lactobacillus beverage and method for producing the same |
| WO2014163123A1 (en) | 2013-04-02 | 2014-10-09 | キッコーマン株式会社 | Soy milk fermented substance |
| JP2016182049A (en) * | 2015-03-25 | 2016-10-20 | フジッコ株式会社 | Composition for accelerating fermentation of soybean milk, and method for manufacturing fermented product of soybean milk |
-
1986
- 1986-06-30 JP JP61153025A patent/JPS637743A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5482723A (en) * | 1990-02-23 | 1996-01-09 | Snow Brand Milk Products Co., Ltd. | Lactic acid bacteria, antibacterial substance produced by the bacteria, fermented milk starter containing the bacteria, and process for producing fermented milk by using the starter |
| KR100454760B1 (en) * | 1997-01-22 | 2005-01-13 | 후지 세이유 가부시키가이샤 | Fermented Soymilk Manufacturing Method |
| JP2011167190A (en) * | 2010-02-17 | 2011-09-01 | Lotte Chilsung Beverage Co Ltd | Fermented soya milk lactobacillus beverage and method for producing the same |
| WO2014163123A1 (en) | 2013-04-02 | 2014-10-09 | キッコーマン株式会社 | Soy milk fermented substance |
| KR20210014744A (en) | 2013-04-02 | 2021-02-09 | 기꼬만 가부시키가이샤 | Soy milk fermented substance |
| JP2016182049A (en) * | 2015-03-25 | 2016-10-20 | フジッコ株式会社 | Composition for accelerating fermentation of soybean milk, and method for manufacturing fermented product of soybean milk |
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