Vegetable milk fermented food product, and method for manufacturing same
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.
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.