Vegetable milk fermented food product, and method for manufacturing same

Patent metadata

Field	Value
Publication number	US-12458047-B2
Application number	US-202117913230-A
Country	US
Kind code	B2
Filing date	Mar 26, 2021
Priority date	Mar 26, 2020
Publication date	Nov 4, 2025
Grant date	Nov 4, 2025

Abstract

The purpose of the present invention is to provide a vegetable milk fermented food product having a creamy mouthfeel and having the same smoothness as yogurt, the vegetable milk fermented food product being such that it is possible to user EPS-producing bacteria of a wider variety of types irrespective of whether said bacteria have α-galactosidase activity. A method for manufacturing a vegetable milk fermented food product by inoculating a vegetable-milk-containing fermented raw material with lactic acid bacteria and prompting lactic acid fermentation to occur, wherein the method for manufacturing a vegetable milk fermented food product is characterized in comprising: A) a decomposition step in which α-galactosidase is caused to act on vegetable milk to which a saccharide including galactose bonded by an α-glycoside bond has been added as a constituent sugar, or on vegetable milk containing said saccharide, and the saccharide is hydrolyzed; and B) a fermentation step, performed after or simultaneously with the decomposition step, in which the hydrolyzed saccharide is fermented by lactic acid bacteria having extracellular-polysaccharide-producing capabilities.

First claim

The invention claimed is:

1 . A method for producing a fermented plant-based milk food comprising inoculating a lactic acid bacterium into a fermentation raw material containing a plant-based milk and subjecting the plant-based milk to lactic acid fermentation,
the method comprising: (A) a decomposition step comprising adding a sugar containing galactose bound with an α-glycosidic bond as a constituent sugar to a plant-based milk and hydrolyzing the sugar in the plant-based milk by activating a α-galactosidase on the plant-based milk to obtain a hydrolyzed plant-based milk; and (B) a fermentation step comprising fermenting the hydrolyzed plant-based milk with a lactic acid bacterium having extracellular polysaccharide-producing ability after the decomposition step or together with the decomposition step.

2 . The method for producing a fermented plant-based milk food according to claim 1 , wherein the decomposition step is performed by fermentation with a microorganism having α-galactosidase activity.

3 . The method for producing a fermented plant-based milk food according to claim 1 , wherein the decomposition step is performed with an enzyme having α-galactosidase activity.

4 . The method for producing a fermented plant-based milk food according to claim 1 , further comprising a pasteurization step prior to the fermentation step (B) and after the decomposition step (A).

5 . The method for producing a fermented plant-based milk food according to claim 1 , wherein the sugar containing galactose as a constituent sugar is raffinose or stachyose.

6 . The method for producing a fermented plant-based milk food according to claim 1 , wherein the plant-based milk is a bean milk.

7 . A method for producing a plant-based milk for a fermentation raw material using a lactic acid bacterium having an extracellular polysaccharide-producing ability,
the method comprising: adding a sugar containing galactose bound with an α-glycosidic bond as a constituent sugar to a plant-based milk and hydrolyzing the sugar in the plant-based milk with α-galactosidase by activating a α-galactosidase on the plant-based milk, and then subjecting the plant-based milk to a pasteurization.

8 . The method according to claim 7 , wherein the hydrolysis is performed by fermentation with a microorganism having α-galactosidase activity.

9 . The method according to claim 7 , wherein the hydrolysis is performed by treating with an enzyme having α-galactosidase activity.

10 . The method for producing a plant-based milk according to claim 7 , wherein the sugar containing galactose as a constituent sugar is raffinose or stachyose.

11 . The method for producing a plant-based milk according to claim 7 , wherein the plant-based milk is a bean milk.

12 . The method for producing a fermented plant-based milk food according to claim 1 , wherein the plant-based milk in the decomposition step comprises 0.1 to 10% by weight of sugar after adding the sugar containing galactose bound with an α-glycosidic bond as a constituent sugar.

13 . The method for producing a fermented plant-based milk food according to claim 7 , wherein the plant-based milk comprises 0.1 to 10% by weight of sugar after adding the sugar containing galactose bound with an α-glycosidic bond as a constituent sugar.

14 . The method for producing a fermented plant-based milk food according to claim 1 , wherein the lactic acid bacterium does not have α-galactosidase activity.

15 . The method for producing a fermented plant-based milk food according to claim 7 , wherein the lactic acid bacterium does not have α-galactosidase activity.

Assignees

• Fuji Oil Holdings Inc
• Fuji Oil Co Ltd

Inventors

• Yanagisawa Masanobu
• Ikenaga Naoya

Classifications

• A23L11/65 Primary

  Soy drinks · CPC title

• A23L29/30

  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) · CPC title

• A23L11/50 Primary

  Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50) · CPC title

• A23L11/37

  using microorganisms · CPC title

• A23L11/33

  using enzymes; Enzymatic transformation of pulses or legumes · CPC title