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Fermented soybean milk containing palatinose

A technology of soybean milk and sugar, which is applied in the direction of sugar-containing food ingredients, food preparation, milk substitutes, etc., can solve the problems of not being able to suppress the strong taste and unpleasant smell of fermented soybean milk, and achieve the suppression of unpleasant smell and strong soybean taste Effect of reducing and refreshing taste

Active Publication Date: 2006-02-15
MITSUI SUGAR CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is ultimately aimed at suppressing the original green and astringent aftertaste of soybeans, and cannot suppress the unique strong taste and unpleasant odor of fermented soybean milk.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1 (solid yogurt-type fermented soybean milk with sugar added before fermentation)

[0052] Comparative samples 1 to 5 were soymilk (manufactured by Chemifa Co., Ltd., with a soybean solid content of more than 8%) with 3%, 5%, 7%, 10%, and 15% of sucrose added, respectively, and The obtained solid yogurt type fermented soybean milk. The manufacturing method of Comparative Samples 1 to 5 is as follows: Add the sucrose shown in Table 1 to the soybean milk respectively, heat it to boiling, and dissolve the sucrose. Transfer the soya-bean milk to a fermentation container, and after cooling to 43°C, add 1 g of sour milk bacteria (manufactured by Kyodo Dairy Co., Ltd., containing Lactobacillus subsp. Homogeneous state. After stirring, put the soymilk into a 43°C incubator and ferment until the pH is 4.7.

[0053] Experimental samples 1 to 5 are based on the sweetness of sucrose in soymilk, and can add 3%, 5%, 7%, 10% and 15% of the amount of sweetness of barose in s...

Embodiment 2

[0058] Example 2 (solid yogurt-type fermented soybean milk with sugar added before fermentation)

[0059] Comparative samples 1 to 5 are the same solid yogurt type fermented soybean milk as in Example 1.

[0060] Experimental samples 6 to 10 are comparative samples 1 to 5 corresponding to Example 1, in which half of the sweetness of sucrose is replaced by adding brown sugar to form solid yogurt-type fermented soybean milk. (Refer to Table 3).

[0061] Flavor evaluation was carried out as follows. A panel of 7 persons evaluated the sample combinations of comparative samples 1 to 5 and experimental samples 6 to 10 in which the added sweeteners had the same sweetness. And, each sample was stored in the refrigerator until the experiment. The results are shown in Table 4.

[0062]

[0063] result

[0064] As shown in Table 4, compared with comparative samples 1 to 5, experimental samples 6 to 10 were evaluated as having increased lightness. Also, acco...

Embodiment 3

[0065] Example 3 (solid yogurt-type fermented soybean milk with sugar added before fermentation)

[0066] Comparative samples 1 to 5 are the same solid yogurt type fermented soybean milk as in Example 1.

[0067] Experimental samples 11 to 15 are comparative samples 1 to 5 corresponding to Example 1, in which 30% of the sweetness of sucrose is replaced by adding brown sugar to form solid yogurt-type fermented soybean milk. (Refer to Table 5).

[0068] Flavor evaluation was carried out as follows. A panel of 7 persons evaluated each of the sample combinations of Comparative Samples 1 to 5 and corresponding Experimental Samples 11 to 15 having the same sweetness degree of the added sweetener. In addition, each sample was stored in the refrigerator until the experiment. The results are shown in Table 6.

[0069]

sample name

added sweetness

(Converted to sucrose (%))

Sugary

Amount added (%)

sucrose

Amount added (%)

...

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PUM

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Abstract

It is intended to provide fermented soybean milk in which not only the greenish smell due to soybean or soybean milk but also unpleasant taste, fermentation smell, harsh taste and acetic acid smell generating in the course of the lactic acid fermentation and acetic acid fermentation of soybean milk are relieved. It is intended to provide fermented soybean milk in which the thick texture characteristic to processed soybean products is reduced. It is intended to provide fermented soybean milk having a light and refreshing taste. By using palatinose, it becomes possible to produce fermented soybean milk having reduced thick texture of soybean and a light and refreshing taste. Moreover, the unpleasant smell of fermented soybean milk, which cannot be relieved even by using various taste-improving agents, etc., can be relieved thereby.

Description

【Technical field】 [0001] The present invention relates to fermented soybean milk with excellent flavor. 【Background technique】 [0002] In recent years, with people's attention to health, various functional foods have become people's demand. In particular, soybean milk, which uses soybeans as a raw material, is attracting attention as a high-protein functional food containing high-quality protein. However, because soybean milk contains components such as 2-hexanal and several kinds of saponins derived from soybeans, the green and astringent taste derived from these components hinders the application in food. Therefore, in order to improve the unpleasant taste of soymilk and at the same time make it have the effect of regulating intestinal function, yogurt-like food of fermented soymilk, that is, fermented soymilk has been proposed and sold in the market. [0003] Regarding the production of fermented soybean milk, it is known that the flavor of soybean milk can be improved...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C11/10A23C11/00A23L11/00
CPCA23V2002/00A23C11/106A23L11/65A23V2250/62A23L11/50A23L11/30
Inventor 手裕美子永井幸枝
Owner MITSUI SUGAR CO LTD
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