US-12616220-B2 - Method for producing plant-based milk-fermented liquid

US12616220B2US 12616220 B2US12616220 B2US 12616220B2US-12616220-B2

Abstract

Provided is a method for producing a plant-based milk-fermented liquid having reduced plant smell. The method includes bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain.

Inventors

Hirosuke Sugahara
Sayaka NAGAOSA
Keitaro NAGAYAMA

Assignees

ASAHI GROUP HOLDINGS, LTD.

Dates

Publication Date: 20260505
Application Date: 20220310
Priority Date: 20210325

Claims (6)

1 . A method for producing a plant-based milk-fermented liquid, the method comprising bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain.
2 . The method for producing a plant-based milk-fermented liquid according to claim 1 , wherein the plant-based milk is derived from a cereal.
3 . The method for producing a plant-based milk-fermented liquid according to claim 1 , wherein the plant-based milk is derived from at least one selected from the group consisting of rice and barley.
4 . The method for producing a plant-based milk-fermented liquid according to claim 1 , wherein the plant-based milk is a saccharified plant-based milk.
5 . The method for producing a plant-based milk-fermented liquid according to claim 1 , wherein the contact between the lactic acid bacterial strain(s) and the plant-based milk comprises fermentation of the plant-based milk by the lactic acid bacterial strain(s).
6 . The method for producing a plant-based milk-fermented liquid according to claim 1 , wherein the plant-based milk is a product prepared by size reduction and liquefaction of a plant material by physical crushing and/or saccharification.

Description

TECHNICAL FIELD The present invention relates to a method for producing a plant-based milk-fermented liquid. BACKGROUND ART Plant-based milk is a product prepared by size reduction and liquefaction of a plant material such as rice, wheat, or soybeans (see, for example, J. Food Sci. Technol (September 2016) 53(9): 3408-3423). Examples of plant-based milk include rice milk, which is a food prepared by saccharifying rice with enzyme, malted rice (koji), and/or the like, seasoning the saccharified rice by addition of a vegetable oil and/or the like, and then making the resulting product into the form of a milk. In general, plant-based milk contains aldehydes as flavor components. Aldehydes may be favorable flavor components in beverages having plant flavors. However, in beverages having fermented-milk-like flavors, aldehydes are known to be a cause of unpleasant odors due to unfavorable plant odors. Examples of methods of reducing the amount of aldehydes contained in plant-based milk include the following methods. For example, JP H9-205999 A describes a method in which the lactic acid bacterium Leuconostoc mesenteroides or the lactic acid bacterium Lactobacillus brevis is brought into contact with a food containing medium-chain aldehydes while preventing the growth of the lactic acid bacterium, to cause reduction of the medium-chain aldehydes to alcohols. Further, JP 2020-17 A describes a lactic acid fermented beverage obtained by subjecting a plant-based milk obtained using a rice material to lactic acid fermentation using the lactic acid bacterium Lactobacillus sakei strain No. 7 or the lactic acid bacterium Lactobacillus sakei strain No. 16, and describes that the beverage contained reduced amounts of diacetyl and hexanal. SUMMARY OF THE INVENTION Problems to be Solved by the Invention An object of the present invention is to provide a method for producing a plant-based milk-fermented liquid with reduced plant odor. Means for Solving Problems The present invention provides a method for producing a plant-based milk-fermented liquid, the method including bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain. In an embodiment, the plant-based milk in the production method may be derived from a cereal. In an embodiment, the plant-based milk in the production method may be derived from rice. In an embodiment, the plant-based milk in the production method may be a saccharified plant-based milk. In an embodiment, the contact between the lactic acid bacterial strain(s) and the plant-based milk in the production method may involve fermentation of the plant-based milk by the lactic acid bacterial strain(s). The present invention provides a method for reducing the amount of aldehyde in a plant-based milk, the method including bringing a plant-based milk containing aldehyde into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain. In an embodiment, the plant-based milk in the reducing method may be derived from a cereal. In an embodiment, the plant-based milk in the reducing method may be derived from rice. In an embodiment, the plant-based milk in the reducing method may be a saccharified plant-based milk. In an embodiment, the contact between the lactic acid bacterial strain(s) and the plant-based milk in the reducing method may involve fermentation of the plant-based milk by the lactic acid bacterial strain(s). The present invention also provides the Lactobacillus fermentum CP3024 strain of the accession number: NITE BP-3428, the Lactobacillus reuteri CP3017 strain of the accession number: NITE BP-3426, and the Lactobacillus reuteri CP3019 strain of the accession number: NITE BP-3427. Advantageous Effects of the Invention According to the present invention, a method for producing a plant-based milk-fermented liquid with reduced plant odor may be provided. BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS FIG. 1 is a graph showing the abilities of lactic acid bacteria to reduce the amount of acetaldehyde at low concentration. FIG. 2 is a graph showing the abilities of lactic acid bacteria to reduce the amount of acetaldehyde at high concentration. FIG. 3 is a graph showing the abilities of lactic acid bacteria to reduce the amount of hexanal at low concentration. FIG. 4 is a graph showing the abilities of lactic acid bacteria to reduce the amount of hexanal at high concentration. FIG. 5 is a graph showing the abilities of lactic acid bacteria to reduce the amount of benzaldehyde at low concentration. FIG. 6 is a graph showing the abiliti