JP-2026074753-A - Lactic acid fermentation composition and method for producing the same

Abstract

[Problem] To provide a lactic acid fermentation composition with good flavor using soybean-derived protein and a method for producing the same. [Solution] A lactic acid bacteria fermentation composition comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, wherein the mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein/soy-derived protein) is 0.10 to 0.90, and the acidity of a solution obtained by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is 1.0% by mass or more. [Selection Diagram] None

Inventors

• 遠藤 雅大
• 田中 奈都子
• 湊 明義
• 三部 周子
• 小茂田 花代
• 檀上 悟史

Assignees

• アサヒグループ食品株式会社

Dates

Publication Date

20260507

Application Date

20241021

Claims (7)

1. (A) A fermented product made by lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, (B) Starch hydrolysates, A lactic acid fermentation composition containing, The mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein/soy-derived protein) is 0.10 to 0.90. A lactic acid bacteria fermentation composition characterized in that the acidity of a solution obtained by adjusting the lactic acid bacteria fermentation composition so that the solid content concentration is 40% by mass is 1.0% by mass or more.
2. The lactic acid bacteria fermentation composition according to claim 1, wherein the acidity of a solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is 1.0 to 6.0% by mass.
3. The lactic acid bacteria fermentation composition according to claim 1, wherein the viscosity of a solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is 150 to 300 mPa·s at 50°C.
4. A lactic acid bacteria fermentation composition according to claim 1, in powder form.
5. The lactic acid bacteria fermentation composition according to claim 1, wherein the lactic acid bacteria is Lactobacillus helveticus.
6. A method for producing a lactic acid bacteria fermentation composition according to any one of claims 1 to 5, A fermentation process in which fermentation ingredients containing milk-derived protein and soy-derived protein are fermented with lactic acid bacteria, A method for producing a lactic acid bacteria fermented composition, characterized by comprising a mixing step of mixing the fermented product obtained in the fermentation step with a starch hydrolysate.
7. A method for producing a lactic acid bacteria fermented composition according to claim 6, wherein the fermentation temperature in the fermentation step is 37 to 40°C and the fermentation time is 18 to 24 hours.

Description

This invention relates to a lactic acid bacteria fermentation composition and a method for producing the same. Soybean fermentation compositions containing soybean-derived protein are known to have excellent health benefits. Therefore, soybean fermentation compositions are considered a very useful material that can meet the growing health consciousness of recent years. On the other hand, soybean fermentation compositions have challenges in terms of flavor, such as the soybean odor. Furthermore, soybean fermentation compositions have drawbacks in terms of shelf life, transportability, and workability, which hinders their expanded use. To date, technologies relating to fermentation compositions containing soy-derived proteins have been proposed, for example, a method for producing a product with a pleasant flavor from a protein source. This method involves fermenting the protein source in a physiologically acceptable aqueous medium containing at least one first food-grade bacterial strain selected from the group consisting of Macrococcus, Micrococcus, Enterococcus, Staphylococcus, Brevibacterium, Antrobacter, and Corynebacterium, and at least one second food-grade lactic acid bacteria strain, at a temperature of 20-42°C and a pH maintained above the isoelectric point of the medium; continuing the fermentation until sufficient hydrolysis is achieved to obtain the desired flavor; and recovering the product thus produced, provided that the isolated casein or its derivatives are not the sole protein source (see, for example, Patent Document 1). Furthermore, a technique has been proposed to produce a soy milk fermentation-promoting composition containing one or more sugars selected from monosaccharides and lactose, whey protein, and indigestible dextrin, as a method for producing a soy milk fermentation product with superior flavor and texture, and in particular a desirable viscosity not found in conventional soy milk fermentation products (see, for example, Patent Document 2). On the other hand, a technology has been proposed to provide a lactic acid fermented food that contains a high concentration of intestinal lactic acid bacteria over a long period of time, maintains a high survival rate of intestinal lactic acid bacteria even after long-term storage, and therefore is expected to have significant health benefits. This technology involves either inoculating a predetermined amount of intestinal lactic acid bacteria as an essential starter culture into a main ingredient containing a mixture of milk and soy milk in a predetermined ratio, or using a combination of intestinal lactic acid bacteria and dairy-grade lactic acid bacteria in a predetermined amount before fermentation (see, for example, Patent Document 3). Furthermore, a method for producing powdered fermented milk that is less prone to curd formation during fermentation and has good dispersibility or solubility in a medium such as water or milk has been proposed, using water-soluble hemicellulose as a dispersant (see, for example, Patent Document 4). Special Publication No. 2004-520070Japanese Patent Publication No. 2016-182049Japanese Patent Publication No. 2005-269976Japanese Patent Application Publication No. 6-78667 (Lactic acid bacteria fermentation composition and method for producing the same) The lactic acid bacteria fermentation composition of the present invention comprises at least (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, and optionally further comprises other components. The lactic acid bacteria fermentation composition of the present invention can be suitably produced by the method for producing the lactic acid bacteria fermentation composition of the present invention. The lactic acid bacteria fermentation composition of the present invention will be described below, along with a description of the method for producing the lactic acid bacteria fermentation composition of the present invention. [Method for producing lactic acid bacteria fermented composition] The method for producing the lactic acid bacteria fermented composition of the present invention comprises at least a fermentation step and a mixing step, and optionally includes other steps. <Fermentation Process> The fermentation process involves fermenting a fermentation raw material containing milk-derived protein and soy-derived protein with lactic acid bacteria to obtain (A) a fermented product of the fermentation raw material containing milk-derived protein and soy-derived protein by lactic acid bacteria. The aforementioned fermentation process can yield a yogurt-like fermented product (hereinafter sometimes referred to as "culture" or "culture solution"). -Fermentation ingredients- The aforementioned fermentation raw material contains at least milk-derived protein and soy-derived protein, and optionally other components. The aforementioned milk-derived pr