JP2002281927A - Concentrated soybean milk or spread-like food or drink using concentrated soybean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide creamy soybean milk or spread-like food or drink using soybean curd, rich in smooth palate feeling and extensibility, causing no syneresis, having no grassy smell peculiar to soybean, and capable of being obtained without using an emulsifier which is used in the process of preparing mayonnaise, or the like. SOLUTION: This spread-like food or drink is obtained by mixing soybean milk, seasoning or flavor and a stabilizer together, and kneading the resultant mixture, wherein the soybean milk comprises concentrated soybean milk having a density of 15-40, and the stabilizer is at least one kind of crosslinked starch such as an ether crosslinked starch or a phosphoric acid crosslinked starch, and a lactoprotein such as casein, whole powdered milk or skim milk. Concentrated soybean curd can be substituted for the concentrated soybean milk. Use of such concentrated soybean milk or concentrated soybean curd enables the spread, cream or liquid to have rich flavor without grassy smell and harsh taste. Further, use of ether crosslinked starch, lactoprotein, or the like, as a stabilizer enables the spread-like food or drink to be rich in smooth palate feeling and extensibility, and to be excellent in keeping quality because of causing no syneresis for a long period of time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spread-like food or drink using concentrated soymilk or concentrated tofu, or spread on bread or cooked with hot vegetables. Without using emulsifiers, it is rich in smooth texture and spreadability, stable in quality without causing water separation phenomenon, low in cholesterol with strong savory taste, without soybean peculiar smell and harshness. Provide food.

[0002]

BACKGROUND OF THE INVENTION Margarine, which is a typical example of spreads, has high calorie and high cholesterol and is not suitable for recent health consciousness. Therefore, development of a spread-like food mainly containing soymilk and tofu which is rich in vegetable protein and healthy is expected.

[0003]

2. Description of the Related Art Mayonnaises using tofu or soy milk are:
It has a soft cream-like property and is common to the spread-like food intended for the present invention. For example, JP
JP-A-3-32461 discloses tofu, vinegar or fruit juice, vegetable oil, soy protein, xanthan gum,
Disclosed are tofu emulsions in which stabilizers such as guar gum and pectin are mixed with emulsifiers such as fatty acid monoglyceride and lecithin. JP-A-6-30706 discloses a custard-flavored flower paste obtained by mixing starch, sugars such as sucrose, fats and oils, egg yolk, soy protein, and lactalbumin.

[0004] These prior arts, including the invention in which the name of the flower paste is used, are basically emulsified products in which an emulsifier such as egg yolk and lecithin is blended and an aqueous phase and an oil phase are homogeneously dispersed. Therefore, fats and emulsifiers are essential components. In this case, the yolk used as an emulsifier has problems of cholesterol and egg allergy, and contradicts demands for lowering calories. On the other hand, if a spread-like food is produced using tofu or soy milk, the inevitable mixing of soybean peculiar blue odor, astringency, astringency, etc., has a problem in terms of texture and flavor. In addition, when a spread-like food of soymilk or tofu is produced using raw starch or unmodified starch such as potato starch, which is not chemically treated, such as ordinary wheat starch and potato starch, the spreadability of the obtained food is increased. In many cases, a smooth texture cannot be expected, or water is separated after production to deteriorate the quality.

[0005] The present invention provides a soy milk or tofu spread-like food or drink having smooth properties, which is different from mayonnaise and does not use an emulsifier such as egg yolk and lecithin, and has a smooth texture and rich spreadability. The technical problem is to develop foods that are stable in quality without causing water separation and have no peculiar odor or soybean peculiar to soybeans.

[0006]

Means for Solving the Problems JP-A-54-12275
No. 5 (hereinafter referred to as Prior Art 1) discloses that soymilk is added with dextrin or modified starch such as oxidized starch, starch ester, starch ether and coagulated with a coagulant, or soybean protein, water and plant There is disclosed a frozen tofu in which the above-mentioned starches are added to an oil or fat and heated. JP-A-7-59512 (hereinafter referred to as Prior Art 2) discloses an acidic milk beverage obtained by fermenting dairy products such as milk, skim milk powder, whole milk powder and soy milk with lactic acid bacteria in the presence of water-soluble hemicellulose. Have been.

The present inventors have focused on a modified starch of the prior art 1 or a milk protein represented by skim milk powder, whole milk powder and the like of the prior art 2, and have added a Bri to a food base.
x Concentrated soybean milk having a very high concentration of about 25 is used, and as a stabilizer, cross-linked starch such as etherified starch belonging to the modified starch, or milk proteins such as caseins, skim milk powder, whole milk powder are limitedly used. Then, it is possible to obtain a spread-like food and drink excellent in spreadability and quality retention ability, despite the fact that the solid content concentration of soy milk is extremely high, it is possible to suppress soybean peculiar smell and shrimp, and, instead of concentrated soy milk It has been found that the flavor and the like can be further improved by using concentrated tofu, and the present invention has been completed.

That is, the present invention 1 is a spread-like food obtained by mixing and kneading a soymilk, a seasoning or a flavoring agent, and a stabilizer, wherein the soymilk is a concentrated soymilk having a concentration of 15 to 40, and the stabilizer is an ether-crosslinked starch. A spread-like food using concentrated soy milk, characterized in that it is at least one kind of milk protein such as crosslinked starch such as phosphoric acid crosslinked starch, caseins, whole milk powder and skim milk powder.

[0009] The present invention 2 is a method of the present invention, wherein the stabilizer of the present invention 1 comprises, in addition to cross-linked starch, natural gums such as xanthan gum, guar gum, gellan gum, tamarind gum, tarragant gum, locust bean gum, and phaceleran, carrageenan, pectin, and alginate. And a spread-like food using concentrated soymilk, which is at least one kind of polysaccharide selected from the group consisting of mannan.

A third aspect of the present invention is the spread-like food using soymilk, wherein the content of the stabilizer is 0.1 to 30% by weight based on the whole raw material in the first or second aspect of the present invention.

[0011] The present invention 4 uses a concentrated tofu obtained by coagulating a concentrated soybean milk having a concentration of 15 to 40 with a coagulant in place of the concentrated soybean milk of any of the above inventions 1 to 3, and uses this concentrated tofu as a seasoning or It is a spread-like food using concentrated tofu, which is mixed and kneaded with a flavor and a stabilizer.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention first uses concentrated soybean milk to prepare a crosslinked starch such as ether crosslinked starch or phosphate crosslinked starch, or a milk protein such as casein, whole milk powder or skim milk powder. Spread-like food and drink used as a stabilizer, secondly, spread-like food and drink combined with specific polysaccharides such as natural gums as a stabilizer, and third, concentrated tofu instead of concentrated soy milk Spread-like food and drink used.

The spread-like food and drink of the present invention comprises the following (a)
This is a broad concept including the forms (c) to (c). (a) Spread type: Spread which is spread on top of ingredients such as bread, sandwiches and cookies, or topped, or a slightly harder flower paste than spread. (b) Spread type: A fluid cream having a lower viscosity than the spreads, which is eaten over various salads, hot potatoes such as boiled potatoes and boiled broccoli as well as mayonnaise and dressings. (c) Drinking type: A liquid substance that can be drunk as it is, like yogurt. However, in terms of composition, concentrated soy milk, seasonings or flavors, and stabilizers are mixed, or water is further mixed, and the whole is kneaded with a mixer or the like, and is not heated and is in the form of a paste, cream, or liquid. In this regard, in this regard, the spread-like food and drink of the present invention is essentially the same as an emulsion such as mayonnaise in which the aqueous phase and the oil phase are homogeneously dispersed using an emulsifier, assuming the presence of fats and oils. Different.

[0014] The concentrated soymilk is prepared by heating ground soybeans by a conventional method.
Including soy milk obtained by water extraction, soy protein powder or soy milk powder
Concentrate soy milk analog prepared from powder
Refers to milk. Concentration of soy milk is performed by reduced pressure treatment or thin film treatment.
This is carried out by a known method such as removal of moisture in soymilk. An example
For example, under a reduced pressure of 700 mmHg or less, a steam pressure of 6 kg /
cm ^TwoG, Condensed under the condition of steam temperature 45 ° C, and further emulsified
Use high-pressure homogenization to homogenize particles
Preferably. The above concentration of soy milk (Brix) is the final
Spread-like food as a product has green odor and scent
Aspects to avoid flavor contamination and produce flavorful emulsions
From 15 to 40, preferably 20 to 30
You.

Further, concentrated tofu may be used instead of the concentrated soymilk. The concentrated tofu is a concentrated tofu obtained by coagulating concentrated soybean milk having a concentration of 15 to 40 with a calcium salt such as calcium chloride, a magnesium salt such as magnesium chloride, or a known coagulant such as glucono-delta-lactone. The method of mixing and kneading this concentrated tofu with a seasoning or flavor, a stabilizer, or water is basically the same as that of the spread-like food and drink using the concentrated soymilk.

The seasonings or flavors include sweeteners,
Examples include acidulants, vinegars, flavors, spices, salt, and chemical seasonings. Sweeteners include sugar (granulated sugar, white sucrose, brown sugar, Chuso, Sannen, etc.), glucose, fructose,
Or, a mixture of these, sugar, starch syrup, corn syrup and the like. Acidulants include citrus juice such as citric acid and lemon juice, tomato puree and the like. The vinegars include fruit vinegar such as apple vinegar, rice vinegar, alcohol vinegar, lees vinegar, black vinegar, wine vinegar, and balsamic. Flavors include strawberry, blueberry, aloe, peach, orange, melon, acerola, kiwifruit, grapefruit and other fruits, butter, cheese and other dairy products, green tea, sesame,
Vanilla, chocolate, or the like may be used directly, or a synthetic flavor having these flavors may be used. In addition, a pizza-like flavor may be used.
In particular, when the present invention is a drinkable type, peach, banana, melon, apple, strawberry, blueberry, lemon, mango, fruit flavor such as kiwi, or matcha, cocoa, coffee, coconut, cheese powder, cream cheese, Or these flavors
It is preferred to add flavor (eg, cheese saver). The spices are mustard, pepper, paprika and the like. However, in the spread-like food of the present invention, soybean oil, cottonseed oil, corn oil, sesame oil, safflower oil, rapeseed oil, olive oil, rice oil, grape oil, peanut oil, safflower oil,
It does not exclude mixing vegetable oils such as palm oil and salad oil. These vegetable fats and oils are mainly used for flavoring, but when vegetable fats and oils are used,
An emulsifier such as fatty acid monoglyceride, fatty acid polyglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be added to promote the homogeneity of food and drink.

The above-mentioned stabilizer is used for the purpose of stabilizing quality and improving spreadability by preventing water separation from food. As the stabilizer, cross-linked starch and milk protein may be used alone, respectively. Crosslinked starch and milk protein may be used in combination. Furthermore, specific polysaccharides can be used in addition to crosslinked starch and milk protein. Generally, the modified starch includes various types such as oxidized starch and esterified starch, and the modified starch usable in the present invention is crosslinked starches such as ether crosslinked starch and phosphoric acid crosslinked starch. Ether-crosslinked starch is obtained by subjecting various starches to a chemical treatment of ether cross-linking, and commercially available products include VA-70C and Yuri No. 8 manufactured by Matsutani Chemical Co., Ltd. The phosphoric acid-crosslinked starch is similarly treated by phosphoric acid crosslinking. The milk protein is at least one kind of milk proteins such as caseins such as casein and sodium caseinate, whole milk powder, skim milk powder, milk powder, whey powder, sweetened milk powder and milk powder such as prepared milk powder. There are various commercially available caseins and various milk proteins. For example, sodium caseinate includes Sanlac S3 manufactured by Taiyo Kagaku Co., Ltd. In addition, the above specific polysaccharides include xanthan gum (as commercial products, echo gum and monad gum; manufactured by Dainippon Pharmaceutical Co., Ltd.), tarragant gum
(Same name; manufactured by San-Ei Gen FFI), gellan gum
(Kelcogel; manufactured by Dainippon Pharma Co., Ltd.), Locust Bean Gum
Natural gums such as guar gum (bistop; Saneigen FFI), tamarind gum (Glyloid; Dainippon Pharmaceuticals), gum arabic and the like; Company, Carrageenin; Saneigen FFI), pectin (Genupectin;
Sanseisha), Furceleran (same name; San-Ei Gen F F
And at least one polysaccharide selected from the group consisting of alginates such as sodium alginate.
The polysaccharides do not exclude ordinary starches such as wheat starch and potato starch that have not been chemically treated. As the stabilizer, it is preferable to use ether-crosslinked starch or milk protein in combination with a specific polysaccharide. Among specific polysaccharides, xanthan gum, pectin, carrageenan, guar gum, alginate, faserelane and the like are preferred.

The mixing ratio of the concentrated soymilk and the seasoning or the flavor and the stabilizer can be appropriately adjusted according to the texture, flavor, taste, or properties of the spread-like food or drink. The content based on the spread-like food is generally 5 to 60% by weight, preferably 10 to 30% by weight. The content of the stabilizer in the spread-like food or drink is appropriately adjusted depending on the water separation preventing ability, spreadability, etc., and is generally 0.1 to 30% by weight, preferably 1 to 25% by weight.

The concentrated soymilk and the seasoning or the flavor and the stabilizer are
Mix with water simultaneously or with a time lag, and knead with a mixer, colloid mill, paddle mixer, homogenizer, agitator, or other known stirring means. In this case, since the concentrated soymilk has a high soymilk concentration, it often becomes a loose coagulated product in a generally obtained stage. However, unlike the tofu hardened with a coagulant, this coagulated material is easily broken down, so in the mixing step,
It is not essential to disintegrate the loose coagulated matter in advance. On the other hand, when using concentrated tofu, it is better to stir in advance with a mixer and coarsely disintegrate.

[0020]

In general, unpleasant odors such as soy milk's green odor, astringency, and astringency are caused by lipoxygenase, a biologically active substance contained in soybean, catalyzed by polyunsaturated fatty acids or esters thereof contained in soybean oil. Hexanol, n-hexanal, 1-
Volatile substances such as octen-3-ol and isopentanol are said to be the main cause. In the present invention, soy milk is
Since the concentration is increased to a rix concentration of 15 or more, volatile substances such as n-hexanol and n-hexanal can be significantly reduced by this concentration step. As a result, the concentrated soymilk has little blue smell peculiar to soybeans, and there is almost no harshness.Therefore, the odor peculiar to soybeans is eliminated from the spread-like food of the present invention using this concentrated soymilk as a raw material, and a rich flavor is imparted. it can. In addition, in the concentrated tofu, in the process of adding a coagulant to the concentrated soy milk and coagulating by heating, more volatile substances can be reduced in the heat coagulation step, so that the flavor is improved as compared with the case of using the concentrated soy milk.

[0021]

[Effects of the Invention] (1) Mayonnaises and dressings
Oils and fats and emulsifiers as essential components, egg yolk, an emulsion in which an aqueous phase and an oil phase are homogeneously dispersed using an emulsifier such as lecithin, but the spread-like food and drink of the present invention does not contain oils and fats and an emulsifier as essential components. Essentially different from these emulsions in that, in particular, in the spread or cream type,
Rich in creamy texture and spreadability. Further, as shown in a test example described later, it can be spread thinly on food materials such as bread. Further, in the present invention, a liquid food suitable for drinking can be obtained by adjusting the content of water.

(2) As shown in the test examples described below, when a spread-like food or drink is produced, water separation does not occur even after a long period of time, and the quality such as flavor and texture, or the spreadability and the like are not affected. Properties can be stably maintained.

(3) For example, Japanese Patent Application Laid-Open No. 55-77870 discloses that soymilk containing soymilk having a normal concentration of Brix 8 to 12, glucomannan, and various additives such as pectin and carrageenan is used. Although a sour creamy food is disclosed, the present invention uses concentrated soymilk or concentrated tofu that exceeds the normal concentration, so there is no soybean-specific blue odor, no harshness, excellent rich flavor, texture, throat It is a low cholesterol food that has no resistance in terms of sushi. In addition, when concentrated tofu is used, workability is reduced by the time required for coagulation and temperature control, but since concentrated soymilk does not require the trouble of coagulating tofu, productivity is higher than when concentrated tofu is used. improves.

(4) In the present invention, since an emulsifier such as egg yolk is not an essential component, there is no problem in terms of egg allergy, cholesterol, caloric properties, etc., and a spread-like food utilizing tofu that meets consumer needs is provided. It can be newly supplied to the market. Furthermore, in the present invention, without using high-calorie vegetable oils and fats, spread, cream, or liquid spread-like foods and drinks can be produced, in which case the calories are further suppressed. It can be a suitable health food. To further elaborate on this point, having a cholesterol lowering effect, the food and drink of the present invention containing soy protein as a main component of health preference, for example, when prepared as a drinkable type, even when there is no time to eat breakfast It is suitable as a nutrition-supplemented food because it can quickly ingest nutrients, has a good stomach, and avoids the irritability of being hungry.
Moreover, mayonnaise-like foods containing a synthetic emulsifier are not necessarily health-friendly. However, in the present invention, the intended spread-like food and drink can be produced without using such a synthetic emulsifier, and thus the There is no evil.

[0025]

EXAMPLES Examples of the production of the spread-like food and drink of the present invention will be sequentially described below, along with examples of taste / texture test, spreadability test, and quality stability test of the spread-like food. “%” And “parts” shown in Examples are based on weight. It should be noted that the present invention is not limited to the following examples and test examples, and it is needless to say that any modifications can be made within the technical idea of the present invention.

In the following Examples 1 to 11 for producing spread-like foods and drinks, Examples 1 to 7 are examples using ether-crosslinked starch as a stabilizer, and Examples 8 to 11 are examples using caseins. . Of the above Examples 1 to 7, Examples 1 to 5 are examples of producing a spread using concentrated soymilk, and Examples 6 and 7 are examples of a flower paste using concentrated tofu. Examples 1, 4 and 6 are examples in which no vegetable oil is used, and other examples are examples in which vegetable oil is used for flavoring. Among the above Examples 8 to 11,
Examples 8 to 10 are examples of spreads, creams, or drinks using concentrated soymilk, and Example 11 is an example of drinks using concentrated tofu. Examples 10 to 11 are examples in which vegetable oils and fats are not used, and Examples 8 to 9 are examples in which vegetable oils and fats are used. On the other hand, Comparative Example 1 was an example in which a spread-like food was produced using soymilk of a normal concentration as a raw material instead of concentrated soymilk,
Comparative Example 2 is a blank example using a concentrated soybean milk without using a stabilizer, Comparative Example 3 is an example in which raw corn starch belonging to ordinary starch is used in place of the crosslinked starch, and Comparative Example 4 is a crosslinked starch. Instead, an example using oxidized starch belonging to other modified starches, and Comparative Example 5 is an example using gelatin instead of cross-linked starch.

<< Preparation Example 1 >> This embodiment 1 is a spread which does not use vegetable fats and oils, and uses ether-crosslinked starch and guar gum as stabilizers. After extracting soybeans with hot water by a conventional method to prepare soymilk having a Brix concentration of about 12,
Under reduced pressure of 00mmHg or less, steam pressure 6kg / cm
Concentrate under reduced pressure at ² G and evaporation temperature of 45 ° C.
A high-pressure homogenizer was applied under the condition of 00 to 150 kg / cm ² to obtain concentrated soymilk having a Brix concentration of about 25 (therefore, the concentrated soymilk used in the examples described later also had a concentration of B
rix concentration is about 25).

Next, the seasoning or flavor is mixed in a mixer, stirred for 30 seconds to 1 minute, the concentrated soymilk is mixed and stirred for 1 minute, and the vegetable oil and fat is added for about 30 seconds.
After mixing for about 4 times and stirring homogeneously for about 30 seconds to 1 minute, the mixture was filled in a packaging container, sterilized by heating at 65 ° C for 60 minutes, and cooled to obtain a sesame flavor spread. The composition of the above-mentioned concentrated soy milk, seasoning or flavoring agent is as follows. Sugar 80 g Seasoning 10 g Sesame seeds 60 g Guar gum 3 g Ether cross-linked starch 120 g Concentrated soy milk 50 g Water 100 g The above ether cross-linked starch used VA-70C. As the seasoning, a commercially available mixture of bonito extract and kelp extract was used.

<< Production Example 2 >> The composition of this Example 2 is as follows, and is obtained by adding vegetable fats and oils, glucose / fructose and whole milk powder to Example 1 described above. Therefore,
Example 2 is a spread using vegetable oil and fat for flavoring, and ether crosslinked starch, whole milk powder and guar gum were used as stabilizers. Sugar 80g Seasoning 10g Ground sesame 60g Vegetable fat 124g Dextrose / fructose liquid sugar 8g Whole milk powder 18g Guar gum 3g Ether cross-linked starch 120g Concentrated soy milk 50g Water 100g The above ether cross-linked starch was VA-70C. Corn oil and cottonseed oil were used as the vegetable fats and oils.

<Production Example 3> The composition of this Example 3 is as follows, and safflower oil, glucose / fructose corn syrup, onion extract, egg yolk, etc. are added to Example 1 described above. Therefore, Example 3 was a spread using vegetable oil and fat for flavoring, and ether crosslinked starch and guar gum were used as stabilizers. Sugar 80g Seasoning 15g Ground sesame 60g Soy sauce 60g Safflower oil 130g Glucose / fructose liquid sugar 48g Onion extract 40g Egg yolk 10g Guar gum 3g Ether cross-linked starch 120g Concentrated soy milk 50g Water 100g The above ether crosslinked starch was used in the above VA-70C.

<< Production Example 4 >> The composition of this Example 4 is as follows, and the production procedure is basically the same as that of Example 1 described above. Example 4 is a spread that does not use vegetable oils and fats, and uses ether-crosslinked starch and xanthan gum as stabilizers. Sugar 9.44% Salt 2.20% Dry mustard 0.11% Sodium glutamate 0.01% Wine vinegar 10.00% Lemon juice 1.26% Corn syrup 6.00% Xanthan gum 1.36% Ether cross-linked starch 20. 74% concentrated soymilk 37.00% water 11.88% The above ether-crosslinked starch used was VA-70C.

<< Production Example 5 >> The composition of this Example 5 is as follows, and the production procedure is basically the same as that of Example 1 described above. Example 5 is a spread using safflower oil for flavoring, and many of the seasonings or flavorings are common to Example 4 above. Sugar 9.44% Salt 2.20% Dried mustard 0.11% Sodium glutamate 0.01% Wine vinegar 10.00% Lemon juice 1.26% Fatty acid monoglyceride 1.05% Safflower oil 6.00% Xanthan gum 0.0 31% ether crosslinked starch 20.74% concentrated soymilk 17.00% water 31.88% The above ether crosslinked starch used VA-70C. The fatty acid monoglyceride used was a commercial product manufactured by Mitsubishi Chemical Corporation.

<< Production Example 6 >> The concentrated soymilk having a Brix concentration of about 25 obtained in Production Example 1 was once cooled to about 22 ° C., and a coagulant was added at the following ratio. The concentrated tofu was produced by heating, cooled, and lightly crushed with a Stefan cutter to such an extent that particles remained. Concentrated soy milk 60kg Magnesium chloride 110g Glucono delta lactone 110g Water 4.8L

Next, a seasoning or a flavor is mixed in a mixer, and the mixture is stirred for 30 seconds to 1 minute. The concentrated tofu is mixed and stirred for 1 minute.
The paste was heat-sterilized for 0 minutes and cooled to obtain a flower paste containing no vegetable oil. The composition of the concentrated tofu, seasoning or flavoring agent is as follows. In Example 6, ether-crosslinked starch, xanthan gum, sodium alginate and pectin were used as stabilizers. Sugar 8.0% Salt 0.1% Corn syrup 8.80% Vanilla flavor 0.07% Sodium alginate 0.3% Xanthan gum 0.3% Pectin 0.3% Ether cross-linked starch 21.0% Concentrated soymilk 12.5 % Water 48.63% The above-mentioned VA-70C ether cross-linked starch and the above-mentioned echo gum were used for xanthan gum.

<< Production Example 7 >> The composition of this Example 7 is as follows, and the production procedure is basically the same as that of Example 6 described above. Example 7 is a flower paste using corn oil for flavoring, and many of the seasonings or flavorings are common to Example 6 above. In the seventh embodiment, based on the production procedure of the sixth embodiment, the vegetable oils are mixed in about 3 to 4 times in about 30 seconds between the step of stirring the concentrated tofu and the step of filling the packaging container. Then, an operation of uniformly stirring for about 30 seconds to 1 minute was added. Sugar 10.00% Salt 0.01% Chocolate flavor 0.07% Corn oil 8.80% Sucrose fatty acid ester 0.31% Pectin 0.30% Ether cross-linked starch 11.00% Concentrated tofu 10.51% Water 59 0.000% The above-mentioned VA-70C was used as the ether-crosslinked starch. The sucrose fatty acid ester used was DK ester manufactured by Daiichi Kogyo Seiyaku.

<< Embodiment 8 >> The composition of this embodiment 8 is as follows, and the production procedure is basically the same as that of the embodiment 1. Example 8 is a type of liquid cream which is applied to hot vegetables using sodium caseinate, ether-crosslinked starch and guar gum as stabilizers. Concentrated soy milk 200 g Wine vinegar 80 g Yeast extract 8 g Isomerized sugar 144 g Salt 4 g Rapeseed salad oil 350 g Guar gum 4 g Sodium caseinate 16 g Ether cross-linked starch 25 g Water 169 g The ether cross-linked starch is manufactured by Matsuya Chemical Co., Ltd.
As casein sodium, Sanlac 3S manufactured by Taiyo Kagaku was used.

<< Production Example 9 >> The composition of Example 9 is as follows, and the production procedure is basically the same as that of Example 1. Example 9 is a spread of a type using sodium caseinate, ether-crosslinked starch and guar gum as a stabilizer and applied to bread and the like. Concentrated soy milk 490 g Cream cheese 268 g Ether crosslinked starch 12 g Yeast extract 6 g Isomerized sugar 74 g Salt 4 g rapeseed salad oil 37 g Guar gum 13 g Casein sodium 36 g Water 60 g The above ether crosslinked starch is manufactured by Matsutani Chemical Co., Ltd.
Sodium caseinate used the above Sanlac 3S, and guar gum used the above bistop.

<< Production Example 10 >> The composition of this Example 10 is as follows, and the production procedure is basically the same as that of Example 1. Example 10 Example 10 is a cheese-flavored liquid drink using sodium caseinate, locust bean gum and furcellulan as stabilizers. Granulated sugar 50 parts Furceleran 1 part Locust bean gum 1 part Sodium caseinate 2 parts Camembert cheese powder 10 parts Dipotassium hydrogen phosphate 0.5 part Cream cheese 50 parts Concentrated soy milk 100 parts Cheese saver 0.5 parts Water 300 parts The above-mentioned sodium caseinate The product used was Sanlac 3S, the product used was Locust Bean Gum, manufactured by Sansei Co., and the product used for furcellaran was manufactured by Saneigen Co., Ltd.

<< Production Example 11 >> The composition of Example 11 is as follows, and the production procedure is basically the same as that of Example 1. Example 11 This Example 11 is a matcha-flavored liquid beverage using concentrated tofu as a base composition and using sodium caseinate, whole milk powder, ether-crosslinked starch, and furceleran as stabilizers. Concentrated tofu 200 parts Granulated sugar 85 parts Furceleran 2.75 parts Powdered milk 22 parts Casein sodium 3 parts Ether crosslinked starch 10 parts Matcha powder 8 parts Dipotassium hydrogen phosphate 0.25 parts Vanilla essence 0.5 parts Water 100 parts The above shrinkage Tofu was produced based on Example 8 above. The sodium caseinate is Sunlac 3S, the ether-crosslinked starch is Lily No. 8 manufactured by Matsutani Chemical Co., Ltd., the furceleran is manufactured by Sanei Gensha, the whole milk powder is manufactured by Snow Brand Milk Products Co., the green tea powder is manufactured by Aiyasha, and the vanilla extract is manufactured by Fuji Spice Co. Was used.

Comparative Example 1 The soymilk having a Brix concentration of about 12 before concentration obtained in Example 1 was directly used, and the concentrated soymilk of Example 1 was used as a raw material. Spreads were produced under the same conditions as in 1.

<< Comparative Example 2 >> Based on Example 1 described above,
Spreads were prepared from concentrated soymilk without the stabilizer comprising ether-crosslinked starch and guar gum, with the other conditions set as in Example 1.

<< Comparative Example 3 >> Based on Example 1 described above,
A spread was produced from concentrated soymilk using raw corn starch without chemical treatment in place of the ether-crosslinked starch and setting other conditions as in Example 1.

<< Comparative Example 4 >> Based on Example 1 described above,
Spreads were produced from concentrated soy milk using oxidized starch, which is another type of modified starch, in place of the ether-crosslinked starch and setting the other conditions as in Example 1.

<< Comparative Example 5 >> Based on Example 1 described above,
Spreads were produced from concentrated soymilk using gelatin as a gelling agent instead of ether-crosslinked starch and setting other conditions as in Example 1.

<< Flavor and Spread Test Examples of Spread-Like Foods >> Then, the spread-like foods of Examples 1 to 11 and Comparative Examples 1 to 5 were subjected to tasting, and the texture was focused on the flavor and smoothness. A (texture) sensory test was performed. However, since Examples 10 to 11 are liquid drinks and differ in form from spreads and creams of the other examples, evaluation was made mainly on the presence or absence of smooth throat. The evaluation criteria for flavor are as follows. ：: No unpleasant odor was felt, and the flavor was rich. Δ: A little blue odor was felt. X: Strong blue smell and bad smell. The evaluation criteria for the texture are as follows. ：: Smooth. Δ: Smoothness was found to some extent, but slight roughness remained. ×: Smoothness was poor and roughness was observed.

The following table shows the test results.

From the above results, it can be seen that the spread-like foods of Examples 1 to 11 do not have any smell or smell, have a rich flavor, and have a smooth texture or throat. The taste was very good. On the other hand, in Comparative Example 1, since the soymilk of the normal concentration was used, the smell of blue odor and the harshness were strongly felt, and the texture was slightly rough. Comparative Examples 2 to 5 used concentrated soymilk and thus had good flavor, but except for Comparative Example 4 using oxidized starch, smooth texture was insufficient or low. Met. As described above, the spread-like food of the present invention is more remarkable in terms of taste and taste such as flavor and texture as compared with those using soymilk at a normal concentration or those using a stabilizer other than cross-linked starch. It has proven to be superior.

As described above, the main causes of unpleasant odors such as blue odor, astringency, and green soybean odor are n-hexanal and n-hexanal.
In volatile substances such as hexanol and 1-octen-3-ol. Then, the concentrated soymilk used in Example 1 and the soymilk having the normal concentration of Comparative Example 1 were subjected to gas chromatography to confirm the degree of detection of the volatile substances, and the results shown in the following table were obtained. In addition, in the said gas chromatography, it measured on condition of the following using the gas chromatograph made by Shimadzu Corporation. Column: Silicon grease (15% contained in 100-120 mesh celite), SE-30 (1% contained in gas chrome P)
And succinic acid ester of ethylene glycol SX (containing 8% in gas chromium P) Heating condition: 100 to 190 ° C Flow rate condition: 3 kg / cm ² Also, the detection concentration of each substance in the following table is described in Examples for convenience. 1
And the relative amount of each detected peak area in the gas chromatogram of Comparative Example 1, and the detected amount of Comparative Example 1 was 100
And

Example 1 Comparative Example 1 n-hexanol 16 100 n-hexanal 15 100 1-octen-3-ol 13 100 According to the above results, the concentration of Example 1 was higher than that of Comparative Example 1 in which the soymilk had a normal concentration. It can be seen that in the soy milk, the volatile substances are significantly reduced. As described above, the result of the sensory test that the spread-like food and drink of the present invention using concentrated soymilk is superior in flavor in comparison with the case of using soymilk at a normal concentration is strongly supported by the present test example. found.

<< Example of Spread-like Food Spreadability Test >> The spread-like foods of Examples 1 to 7 and 9 and Comparative Examples 1 to 5 were spread on bread to evaluate the spreadability.
In addition, Example 8 is a fluid cream type, Examples 10-11
Is a liquid type, has a low viscosity and naturally has spreadability, and thus was not subjected to this spreadability test. The evaluation criteria are as follows. ：: Good elongation was exhibited, and thin application was possible. Δ: Although a certain amount of elongation was shown, there were some portions that were cut off when spread thinly. X: There was no elongation, and it could not be spread thinly.

The following table shows the test results.

According to the above results, the spreads of Examples 1 to 7 and 9 showed good spreadability and could be spread thinly on bread. On the other hand, Comparative Example 1 using soymilk at a normal concentration, Comparative Example 3 using corn starch, and Comparative Example 4 using oxidized starch each had insufficient spreadability, and Comparative Example 2 using no stabilizer was used. Comparative Example 5 using gelatin and gelatin did not increase, and the commercial value as a spread was poor. As described above, the spreads of the present invention are compared with those using soymilk at a normal concentration or those using a stabilizer other than cross-linked starch as a stabilizer.
It became clear that there was a remarkable superiority in the spreadability when applied to foods.

<< Examples of Quality Stability Test of Spread-Like Foods >> The quality stability of each spread-like food obtained in the above Examples 1 to 9 and Comparative Examples 1 to 5 was observed focusing on the water separation phenomenon, and the spread stability was determined. Evaluation was made by measuring the amount of water separation after the passage of time. That is, 100 g of each of the above spreads was placed in a container, and filter paper (J
IS No. 2) After adhering, peel off as soon as possible,
The amount of water absorption was measured by subtracting the initial weight from the weight of the filter paper after water absorption. However, since Examples 10 to 11 are liquid types,
This test using filter paper was not performed, and the presence or absence of separation of the aqueous phase and the oil phase after 40 hours was visually observed.

The results are as follows. Examples 1 to 9: 0.01 to 0.02 g Comparative example 1: 0.02 g Comparative example 2: 3.4 g Comparative example 3: 2.7 g Comparative example 4: 0.8 g Comparative example 5: 0.7 g Example 10-11: No phase separation was observed. As can be seen from the above results, the spread-like foods of Examples 1 to 9 hardly showed any water separation phenomenon, and when observation was continued after the test, water separation was suppressed for more than 2 weeks, and flavor and No change in taste or spreadability was observed. Also, in Examples 10 to 11 which were used for drinking as a liquid, no phase separation was observed. Therefore, Examples 1 to 1
No. 1 exhibited excellent quality stability satisfying a practical level as a commercial product. On the other hand, Comparative Example 1 using soymilk at a normal concentration only released 0.02 g of water, and showed about the same level of quality stability as Examples 1 to 7, but Comparative Example 2 containing no stabilizer.
And Comparative Example 3 using cornstarch separated much water,
Flavor and taste were significantly reduced, spreadability was impaired, and quality stability was quite poor. In Comparative Example 4 using oxidized starch and Comparative Example 5 using gelatin, water separation was suppressed more than in Comparative Examples 2 and 3, but Examples 1 to 11 were used.
The quality stability was low, not surpassing the separation suppression ability.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Katsura Yoshimura 7-139 Ikejiri, Itami-shi, Hyogo Tajimaya Foods Co., Ltd. In-house (72) Inventor: Masao Takatsuji 7-139, Ikejiri, Itami-shi, Hyogo Prefecture Inside Tajimaya Foods Co., Ltd. (Reference) 4B018 LB01 LB03 LB08 LE04 MD21 MD34 MD37 MD38 MD39 MD40 MD58 ME01 MF02 4B020 LB27 LB30 LC01 LC05 LG01 LK05 LK06 LK07 LK16 LP15 LQ06 LR01 LR06 LS10 4B047 LB09 LE01 LF02

Claims (4)

[Claims] 1. A spread-like food and drink obtained by mixing and kneading soymilk, a seasoning or a flavoring agent, and a stabilizer, wherein the soymilk is a concentrated soymilk having a concentration of 15 to 40, and the stabilizer is ether-crosslinked starch or phosphoric acid crosslink. A spread-like food or drink using concentrated soy milk, which is at least one kind of milk protein such as cross-linked starch such as starch, caseins, whole milk powder and skim milk powder. 2. The stabilizer according to claim 1, further comprising a natural gum such as xanthan gum, guar gum, gellan gum, tamarind gum, tarragant gum, locust bean gum, furceleran, carrageenan, pectin, alginate, mannan. A spread-like food or drink using concentrated soy milk, which is at least one selected polysaccharide. 3. The content of the stabilizer with respect to the whole raw material is 0.5.
3. The composition according to claim 1, wherein the content is 1 to 30% by weight.
A spread-like food and drink using the soy milk described in the above. 4. A concentrated tofu obtained by coagulating a concentrated soy milk having a concentration of 15 to 40 with a coagulant in place of the concentrated soy milk according to any one of claims 1 to 3, and using the concentrated tofu as a seasoning or A spread-like food and drink using concentrated tofu, which is mixed and kneaded with a flavor and a stabilizer.