JP2008022824A - Soybean cream-like food, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a useful method for producing a soybean cream-like food having sufficient content of soybean flour, and to provide the soybean cream-like food produced by the method. <P>SOLUTION: This method for producing the soybean cream-like food comprises a dispersion liquid making process of obtaining a dispersion liquid by mixing soybean flour with an acid food material and water, and a mixed liquid making process of obtaining a mixed liquid by mixing the dispersion liquid thus obtained with oil and fat. As a result of this, it is possible to obtain the soybean cream-like food which sufficiently richly contains nutrient ingredients derived from soybean. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a soy cream food and a method for producing the same.

  In modern Japan, as the lifestyle has become westernized, the relative intake of meat has increased, and lifestyle-related diseases have permeated the younger generation. Along with this, interest in improving health through eating habits has increased.

  From such interest in improving health, attention has been focused on the superior nutritional function of soybeans. Beverages and processed foods made from soybeans have been developed and are now on the market. Soybean is also called field meat, and it has been used as a nutrient-rich food in traditional Japanese miso, soy sauce, natto, and kina flour.

  However, the present situation is that the processed soybean food that is used without compromising the nutrient components of soybean is less than 10% of the soybean consumption in Japan. Therefore, there is a demand for the development of new foods that can fully utilize the nutrient components of soybeans and the development of manufacturing techniques thereof.

For example, Patent Document 1 describes a mayonnaise-like sauce that uses soybean flour as a raw material and contains abundant plant fibers, and a method for producing the same. Mayonnaises are used as food materials in various cooked foods for business use as well as at home dining tables. In addition, its range of use is expanding as a raw material for processed foods. The development of mayonnaise-like foods using soybeans is one of the reasons for concern about the cholesterol of chicken eggs used in the production of mayonnaises.
JP 2005-73564 A

  In the method described in Patent Document 1, a soybean solution is first prepared using soybean powder and water. And the vegetable oil and fat is added and emulsified to the obtained soybean solution, and the seasoning liquid containing vinegar etc. is added with respect to the emulsion solution.

  In this method, when the amount of soybean powder exceeds 15% by weight based on the mass of the soybean solution in the soybean solution preparation stage, a rough feeling is felt when the final mayonnaise-like sauce is produced. In addition, the blue odor and unpleasant odor peculiar to soybeans became strong, and it was difficult to produce creamy processed soybean foods. Therefore, the content of soybean powder has to be limited to a small amount, and the nutrient components derived from soybean contained per unit mass cannot be sufficiently increased. For this reason, even if such a processed soybean food was eaten, the nutritional component of soybean could not be ingested efficiently.

  The present invention has been made in view of such circumstances, and a production method useful for obtaining a soy cream-like food with a sufficiently high content of soy flour, and a soy cream produced using this production method The purpose is to provide food products.

  The inventors of the present invention have made extensive studies on a method for producing a processed soybean food that can obtain a homogeneous emulsion stability even when a large amount of soybean powder is contained. And, when an acidic food material such as vinegar is added to water that has been used in the preparation of a mixed solution (dispersion) of soybean flour, the amount of water in the liquid is larger than that when only water is used. The knowledge that soybean powder can be dissolved or dispersed stably was obtained.

  Furthermore, it has been found that a soy cream-like food that can stably maintain a cream state can be obtained even if it contains a large amount of soy flour by mixing a dispersion of oil and fat mixed with acidic food ingredients and warm water in soy flour. It was. That is, before mixing with fats and oils, it has been found that mixing soy flour, acidic food ingredients, and water is useful for obtaining a soy cream-like food with a high content of soy flour. Completed the invention.

  The method for producing a soy cream-like food according to the present invention comprises a dispersion preparing step for obtaining a dispersion by mixing soybean powder, an acidic food material and water, and a mixture for obtaining a mixture by mixing the dispersion and fats and oils. And a manufacturing process. In addition, the acidic food material as used in the field of the present invention means a food material that is acidic by itself and / or an aqueous solution, and specific examples include vinegar, acidic fruit juice, citric acid, and lactic acid.

  According to the production method of the present invention, it is possible to sufficiently increase the amount of soybean powder in all raw materials, and it is possible to obtain a soy cream food that sufficiently contains soybean-derived nutritional components. Mixing acidic food ingredients makes the liquid mixture acidic, but the main factors that can maintain the stable or stable state of soy flour even in the acidic region are the proteins, fats and other factors contained in soy flour. It is thought that these components interact with each other. In particular, it is considered that the emulsifying action of lecithin, a kind of fat, is involved.

  In the production method of the present invention, from the viewpoint of uniformly mixing and dispersing soybean powder, the average particle size of the soybean powder to be used is preferably 10 to 30 μm. Moreover, it is preferable that soybean flour contains soybean whole grain flour. This is because the whole soybean flour contains abundant dietary fiber and lecithin having an emulsifying action.

  Moreover, in this invention, it is preferable to adjust so that pH of a dispersion liquid may be in the range of 4.2-5.2. When the pH of the dispersion is within the above range, aggregation of soybean powder can be more reliably suppressed, and a soybean cream food with a high content of soybean powder can be more reliably produced.

  As the acidic food material, it is preferable to use vinegar from the viewpoint of imparting a more preferable flavor to the soy cream food. The vinegar here means a sour seasoning mainly composed of acetic acid.

  Furthermore, in the present invention, from the viewpoint of sufficiently containing soy-derived nutritional components, when the total mass of the raw material of the soy cream food is 100 parts by mass, the amount of soy flour is 5 to 30 parts by mass. Preferably there is. According to the production method of the present invention, even if the blending amount of soybean powder is within the above range, aggregation and precipitation of soybean powder can be sufficiently suppressed, and a soy cream-like food having a viscosity suitable for various uses is obtained. Can do.

  When manufacturing a soybean-derived mayonnaise-like food that can serve as a substitute for mayonnaise using chicken eggs as a raw material, the blending amount of soybean powder may be 15 to 30 parts by mass. In this case, the mixed liquid obtained in the mixed liquid preparation step can be brought into an emulsified state, which is preferable. On the other hand, when manufacturing a soybean-derived dressing-like food, the blending amount of soybean powder may be 3 to 15 parts by mass.

  The soybean cream food of the present invention is produced by the above production method according to the present invention, and the content of soybean powder based on the total mass of the soybean cream food is in the range of 3 to 30% by mass. It is characterized by being within. The soy cream-like food of the present invention has a higher content of soy flour than conventional cream-like processed soy foods, so that the nutritional component derived from soybeans can be efficiently consumed by eating this.

  The soybean cream food of the present invention tends to increase in viscosity as the content of soybean powder increases. A soy cream-like food having a soy flour content of 15 to 30% by mass is suitable as a mayonnaise-like food in terms of viscosity and excellent heat resistance. On the other hand, a soy cream-like food having a soy flour content of 3 to 15% by mass is suitable as a dressing-like food.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method useful for obtaining the soy cream-like food with sufficient content of soybean powder can be provided. According to this production method, it is possible to obtain a soy cream-like food containing a sufficient amount of soy-derived nutritional components.

  Hereinafter, preferred embodiments of the method for producing a soybean cream food according to the present invention will be described in detail.

  The soybean cream food produced by the method of the present invention can be roughly classified into two types depending on the range of the content of soybean powder. One is a mayonnaise-like food obtained when the content of soy flour based on the total mass of the soy cream-like food is 15 to 30% by mass. The other is a dressing-like food obtained when the content of soybean powder is 3 to 15% by mass. Hereinafter, mayonnaise-like food when vinegar is used as an acidic food material will be described.

<Food mayonnaise>
The mayonnaise-like food (soy cream food) according to the present embodiment is a dispersion preparation step in which soybean powder, vinegar (acidic food material) and water are mixed to obtain a soybean powder dispersion, and the dispersion and fats and oils. And a mixed solution preparation step of obtaining a mixed solution by mixing the components. In this case, the mixed liquid is preferably in a homogeneous emulsified state in which the dispersion and the fats and oils are sufficiently emulsified.

  The content of soy flour, vinegar, water and oil / fat contained in the mayonnaise-like food is preferably within a predetermined range. That is, it is preferable to produce a mayonnaise-like food by blending each component so that each component is within a predetermined content range. The content of each component can be calculated by dividing the charged amount of each component by the total mass of the raw materials. The range of the suitable content rate of each component on the basis of the total mass of the mayonnaise-like food finally obtained is as follows.

  The content of soybean powder is preferably 15 to 30% by mass, and more preferably 15 to 25% by mass. If the soy flour content is less than 15% by mass, the viscosity tends to be insufficient as a mayonnaise-like food, while if it exceeds 30% by mass, it tends to be difficult to form a good cream.

  The content of vinegar is preferably 15 to 30% by mass, and more preferably 15 to 20% by mass. If the content of vinegar is less than 15% by mass, the effect of blending vinegar is not sufficiently obtained, and the stable emulsion state tends to be insufficient. On the other hand, if it exceeds 30% by mass, the pH is excessively lowered, Emulsification stable state tends to be insufficient.

  The water content is preferably 35 to 60% by mass including water derived from vinegar, and more preferably 40 to 50% by mass. When the water content is less than 35% by mass, the viscosity is excessively increased and the emulsified state tends to be insufficient. On the other hand, when it exceeds 60% by mass, the stable emulsion state is insufficient as a mayonnaise-like food. It is easy to become.

  It is preferable that the content rate of fats and oils is 20-50 mass% including the lipid derived from soybean flour, and it is more preferable that it is 30-45 mass%. If the fat content is less than 20% by mass, the emulsified state tends to be insufficient, resulting in a non-smooth texture. On the other hand, if it exceeds 50% by mass, the stable state of emulsification becomes insufficient as a mayonnaise-like food. Cheap.

  The soy flour used in the production of mayonnaise-like food preferably has an average particle size of 10 to 30 μm and does not contain 50 μm or more, or 5% by weight (total weight of soy flour) It is preferable that it is within the standard). The average particle size of soybean powder is more preferably 10 to 20 μm. When the average particle diameter exceeds 30 μm, it becomes difficult to sufficiently dissolve or disperse the soybean powder and the texture of the mayonnaise-like food tends to be insufficient.

  The soybean powder preferably contains whole soybean powder obtained by pulverizing whole soybean, and more preferably substantially consists of whole soybean powder. When soybean whole grain powder is used, various components (for example, dietary fiber and lecithin) contained in soybean can be used more effectively. In addition, soybean whole grain powder can be obtained by grind | pulverizing soybean using a conventionally well-known grinder.

  Examples of components contained in soybean include proteins, isoflavones, vitamins, minerals, lipids, dietary fiber, carbohydrates, and lecithin.

  Soy protein is a good quality protein that contains essential amino acids in a well-balanced manner and has an amino acid score similar to animal protein. The protein is known to have an effect of lowering cholesterol levels in blood. Isoflavone is a kind of flavonoid, has a structure similar to the female hormone estrogen, and has a female hormone-like action. For this reason, they are also called phytoestrogens. Isoflavones are attracting attention as effective in preventing menopause and osteoporosis for women whose secretion of female hormones has decreased due to menopause and stress.

  Vitamins and minerals contained in soybeans are indispensable ingredients for carbohydrate, lipid and protein metabolism. Soybeans contain vitamin B1 and vitamin B2 as well as vitamin E, which has an antioxidant effect. In addition, soybean contains calcium, which is an important component of bone, and it is known that these excellent nutritional components of soybean are important for maintaining and improving human health.

  Fats in soybeans account for more than 80% of unsaturated fatty acids, of which linoleic acid (over 50%) and linolenic acid (over 10%) are essential fatty acids, lowering cholesterol in the blood, It is known to have preventive effects on lifestyle-related diseases such as arteriosclerosis and myocardial infarction. In addition, dietary fiber is a component that is said to be deficient in modern people, and attention has been paid to the effect of preventing colorectal cancer, the action of lowering cholesterol levels in blood, the action of controlling blood sugar levels, and the like.

  Carbohydrates contained in soybean contain abundant oligosaccharides and are attracting attention as growth factors of intestinal bifidobacteria, and are known to have an effect of regulating bowel and constipation. In addition, lecithin is attracting attention as a component involved in the effect of preventing arteriosclerosis, memory, concentration, and the like. Lecithin has an emulsifying action and is used as a surfactant (food additive) in the manufacture of processed foods.

  Examples of vinegar used for preparing the dispersion include brewed vinegar and synthetic vinegar. From the viewpoint of appealing to health-conscious consumers, it is preferable to use naturally-derived brewed vinegar. Examples of such brewed vinegar include grain vinegar such as rice vinegar, rice black vinegar and barley black vinegar, and fruit vinegar such as apple vinegar and grape vinegar. These vinegars may be used alone or in combination of two or more.

  As fats and oils used for the preparation of the emulsified liquid (mixed liquid), vegetable oils and animal fats can be used, but it is preferable to use vegetable oils and fats that do not contain cholesterol. Examples of vegetable oils include soybean oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, camellia oil, olive oil and the like. These fats and oils may be used individually by 1 type, and may be used in combination of 2 or more type.

  It is preferable to use oils and fats that have been sterilized, and the sterilization can be performed using a general heater. The conditions of the sterilization treatment can be appropriately set according to the target sterilization level, and for example, the temperature is 80 to 90 ° C. for 5 to 10 minutes.

  The raw material soybean used for manufacturing the mayonnaise-like food according to the present embodiment is not limited to a specific variety or type. By changing the varieties and types of raw soybeans and the types of vinegar and fats and oils, it is possible to produce a mayonnaise-like food with a distinctive flavor and texture. Moreover, in order to adjust flavor, salt, pepper, a fragrance | flavor, a spice, a sweetener, a miso, etc. can be used suitably.

  Next, a method for producing a mayonnaise-like food using each of the above components will be described. FIG. 1 is a process diagram showing a process for producing mayonnaise-like food according to this embodiment.

  The mayonnaise-like food according to this embodiment is manufactured through the following dispersion preparation step S10 and mixed solution preparation step S20. In these steps, it is preferable to use a stirrer, and a conventionally known stirrer can be used. Specifically, a high speed stirrer, a high vacuum high speed stirrer, a homogenizer (homogeneous machine) or the like can be used. However, from the viewpoint of efficiently performing the work, it is preferable to use one that can variably set the number of rotations of stirring, temperature, pressure, stirring time, and the like.

  The dispersion producing step S10 is a step of stirring and mixing soy flour, vinegar and water while dissolving the solubilized components of the soy flour while maintaining the pH within a predetermined range. The dispersion producing step S10 includes a soybean powder swelling step S11, a heating step S12, and a stirring step S13.

  The soybean powder swelling step S11 is a step of softening and swelling soybean powder mainly. After adding soybean powder and water into the container of the stirrer, vinegar is added to adjust the pH while lightly stirring and mixing the contents. At this time, it is preferable to adjust so that pH may be set to 4.2-5.2, and it is more preferable to adjust so that it may be set to 4.4-4.8. If the pH is less than 4.2, the protein contained in soybean tends to be insufficiently dissolved, while if it exceeds 5.2, aggregation of soybean powder tends to occur. After pH adjustment, the temperature is maintained at 35 to 45 ° C. for 15 to 20 minutes to swell the soybean powder. A predetermined amount of water and vinegar may be mixed to prepare a vinegar dilution, and soybean flour may be added thereto.

  The heating step S12 is a step mainly performed to inactivate enzymes (for example, lipoxygenase and trypsin inhibitor) contained in soybean powder. Moreover, by performing heating process S12, while being able to sterilize, the unpleasant odor peculiar to soybean can be reduced. The heating conditions are, for example, 5 to 10 minutes at a temperature of 80 to 90 ° C.

  Stirring process S13 is a process mainly performed in order to fully adjust soybean powder and vinegar. The stirring conditions are, for example, 3 to 5 minutes at 100 to 150 rotations / minute. In the stirring step, stirring is preferably performed under reduced pressure (700 to 710 mmHg).

  The mixed solution preparation step S20 is a step of preparing a sufficiently homogeneous emulsified mixed solution by stirring the dispersion obtained through the dispersion preparation step S10 while adding oil and fat little by little.

  In the mixed liquid preparation step S20, the temperature of the dispersion obtained through the dispersion preparation step S10 is maintained at 30 to 35 ° C., and the rotational speed of the stirrer can be gradually increased with the addition of fats and oils. preferable. The stirring conditions after adding a predetermined amount of oil and fat are, for example, 3 to 10 minutes at 6000 to 12000 rpm.

  A seasoning may be suitably added with respect to the liquid mixture obtained through mixed liquid preparation process S20, and flavor may be adjusted and a mayonnaise-like foodstuff can be obtained. In addition, when not adjusting flavor with a seasoning, the liquid mixture obtained through liquid mixture preparation process S20 is a mayonnaise-like foodstuff.

  The obtained mayonnaise-like food can be shipped as a product through a step (filling step) of filling a container such as a metal can, bag, plastic container, paper container, or soft packaging material container. Prior to the filling step, it is preferable to perform a deaeration treatment while stirring at a low speed of 100 revolutions / minute in a reduced pressure state of 700 to 710 mmHg in order to remove bubbles mixed in the mayonnaise-like food. .

  As described above, in the present embodiment, a soy flour dispersion is prepared using vinegar, and oils and fats are blended therein to obtain a mayonnaise-like food. By passing through the above steps, a mayonnaise-like food with a sufficiently stable emulsified state can be produced.

  The mayonnaise-like food according to this embodiment has the same viscosity and heat resistance as mayonnaise using chicken eggs as raw materials. Therefore, it can be used for various applications as a food substitute for mayonnaises. Moreover, since the mayonnaise-like food does not use chicken eggs as a raw material, but uses soy flour, the amount of cholesterol intake can be sufficiently suppressed as compared with mayonnaises.

<Food for dressing>
Next, the dressing-like food (soy cream food) manufactured by the manufacturing method according to the present invention will be described. The dressing-like food according to this embodiment is different in the range of the preferred content of each component, in particular, the content of soy flour is 5 to 15% by mass (based on the total mass of the dressing-like food), It is different from the mayonnaise-like food according to the above embodiment.

  As the soy flour content decreases, the viscosity of the resulting soy cream food tends to decrease. Here, the soy cream-like food having a relatively low viscosity is referred to as a dressing-like food. The range of the suitable content rate of each component on the basis of the total mass of the dressing-like food finally obtained is as follows.

  The content of soybean powder is preferably 3 to 15% by mass, and more preferably 5 to 15% by mass. If the soy flour content is less than 3% by mass, the nutritional components derived from soybeans contained in the dressing-like food are likely to be insufficient. On the other hand, if the content exceeds 15% by mass, the viscosity is excessively high as a dressing-like food. Prone.

  The content of vinegar is preferably 15 to 30% by mass, and more preferably 15 to 20% by mass. If the content of vinegar is less than 15% by mass, the effect of blending vinegar is not sufficiently obtained, and the stable emulsion state tends to be insufficient. On the other hand, if it exceeds 30% by mass, the pH is excessively lowered, Emulsification stable state tends to be insufficient.

  It is preferable that it is 35-45 mass% including the water derived from vinegar, and, as for the content rate of water, it is more preferable that it is 40-43 mass%. When the water content is less than 35% by mass, the viscosity increases excessively and the emulsified state tends to be insufficient. On the other hand, when it exceeds 45% by mass, the viscosity tends to be insufficient as a dressing-like food.

  The content of fats and oils is preferably 40 to 55 mass%, more preferably 45 to 52 mass%, including lipid derived from soybean flour. When the content of fats and oils is less than 40% by mass, a smooth texture is likely to be obtained, while when it exceeds 55% by mass, the stable emulsion state tends to be insufficient as a dressing-like food.

  The dressing-like food according to this embodiment can be produced in the same manner as the above-mentioned mayonnaise-like food except that the range of the preferred content of each component is different.

  The dressing-like food according to this embodiment can be used in various applications as a substitute food for conventionally known dressings. Moreover, since soybean powder is used as a raw material, the intake of cholesterol can be sufficiently suppressed.

  In said embodiment, although the case where vinegar was used as an acidic food material was demonstrated, in the manufacturing method which concerns on this invention, an acidic food material is not limited to vinegar. Instead of vinegar containing acetic acid as the main component, for example, moromi vinegar containing citric acid as the main component, or processed vinegar such as sushi vinegar, combined vinegar, and ponzu may be used. Further, acidic fruit juice, citric acid, lactic acid and the like may be used as the acidic food material. One of these acidic food materials may be used alone, or two or more thereof may be used in combination. Moreover, these acidic food materials and vinegar can be used in combination. In the case of preparing a dispersion using these acidic food materials, for example, the amount of the acidic food material may be adjusted as appropriate so that the pH of the dispersion is 4.2 to 5.2.

  EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example and a comparative example, this invention is not limited to a following example at all.

(Example 1)
A pure vegetable soybean cream food was produced using the amounts of ingredients shown in Example 1 of Table 1. 100 parts by mass of vinegar was diluted with 221 parts by mass of warm water (80 ° C.) to obtain a diluted vinegar solution. After adding 175 parts by mass of whole soybean powder having an average particle size of 20 μm to this diluted vinegar and stirring and mixing, the whole soybean flour was swollen by maintaining the temperature at 40 ° C. for 15 minutes (soybean flour swelling step).

  The whole soybean powder-containing liquid obtained through the soybean powder swelling step was placed in a jacket heating type container equipped with a stirring blade. And it heated for 10 minutes at 85 degreeC by indirect heating, fully stirring, and the enzyme which remained in the soybean whole grain flour was deactivated (heating process).

  After the heating step, the mixture was cooled to 30 ° C. by indirect cooling while stirring. And the soybean whole grain containing liquid which consists of soybean whole grain powder and a vinegar dilution liquid was accommodated in the stirrer which can maintain a fixed pressure reduction state. This stirrer was operated at a low speed of 100 revolutions / minute for 5 minutes, and stirred so that the whole soybean meal and the vinegar diluted solution were sufficiently adapted (stirring step).

  To the dispersion liquid (pH: 4.5) obtained through the stirring step, soybean salad oil (oil and fat) was added and mixed little by little while gradually increasing the rotation speed of the stirrer in the range of 6000 to 12000 rotations / minute. Finally, 83 parts by mass of soybean salad oil was added, and then the mixture was stirred and mixed for 10 minutes at a rotation speed of 12,000 rotations / minute and a temperature of 30 ° C. to obtain a homogeneous mixed emulsion mixture. The flavor was adjusted by adding 10 parts by mass of seasonings (salt, pepper, sugar, miso) to the mixture to obtain a soy cream food. The content of whole soybean powder in the soybean cream food product obtained as described above (based on the total mass of the soybean cream food product) was 29.7% by mass. In addition, the said content rate is calculated based on the preparation amount of a raw material.

  After the obtained soy cream-like food was kept at a temperature of 10 ° C. for 24 hours, the separation state was visually observed, and no separation was observed. The soy cream-like food of this example is classified as a mayonnaise-like food based on viscosity and texture.

(Example 2)
Example 1 except that the raw material in the amount shown in Example 2 in Table 1 was used, and the content of whole soybean flour in the soy cream food (based on the total mass of the soy cream food) was 24.9% by mass. A soybean cream food was produced in the same manner as in 1. Further, when the separation state was evaluated in the same manner as in Example 1, no separation was observed. The soy cream-like food of this example is classified as a mayonnaise-like food based on viscosity and texture.

(Example 3)
Example 1 except that the raw material in the amount shown in Example 3 in Table 1 was used, and the content of whole soybean powder in the soybean cream food (based on the total mass of the soybean cream food) was 15.6% by mass. A soybean cream food was produced in the same manner as in 1. Further, when the separation state was evaluated in the same manner as in Example 1, no separation was observed. The soy cream-like food of this example is classified as a mayonnaise-like food based on viscosity and texture.

Example 4
Example 1 except that the raw material in the amount shown in Example 4 in Table 2 was used, and the content of whole soybean flour in the soybean cream food (based on the total mass of the soybean cream food) was 11.5% by mass. A soybean cream food was produced in the same manner as in 1. The soy cream-like food of this example is classified as a dressing-like food based on viscosity and texture.

(Example 5)
The raw material of the amount shown in Example 5 of Table 2 was used, and the content of the whole soybean powder in the soy cream food (based on the total mass of the soy cream food) was 6.9% by mass. A soybean cream food was produced in the same manner as in 1. The soy cream-like food of this example is classified as a dressing-like food based on viscosity and texture.

(Example 6)
Except for using the raw materials in the amounts shown in Example 6 in Table 2 and setting the content of whole soybean powder in the soy cream food (based on the total mass of the soy cream food) to 5.4% by mass. A soybean cream food was produced in the same manner as in 1. The soy cream-like food of this example is classified as a dressing-like food based on viscosity and texture.

(Example 7)
Except for using the raw materials in the amounts shown in Example 7 in Table 3 and setting the content of whole soybean powder in the soy cream food (based on the total mass of the soy cream food) to 4.9% by mass. A soybean cream food was produced in the same manner as in 1. The soy cream-like food of this example is classified as a dressing-like food based on viscosity and texture.

(Example 8)
The raw materials in the amounts shown in Example 8 in Table 3 were used, and the content of the whole soybean powder in the soy cream food (based on the total mass of the soy cream food) was 4.2 mass%. A soybean cream food was produced in the same manner as in 1. The soy cream-like food of this example is classified as a dressing-like food based on viscosity and texture.

Example 9
The raw material of the quantity shown in Example 9 of Table 4 was used, and the soy cream-like food having a content of whole soybean powder (based on the total mass of the soy cream-like food) of 20.0% by mass was produced as follows. That is, in this example, a soy cream-like food was produced in the same manner as in Example 1 except that an aqueous citric acid solution (concentration: 7.3% by mass) was used instead of vinegar as the acidic food material. . The citric acid aqueous solution was prepared by dissolving citric acid (manufactured by Kanto Chemical Co., Ltd., product name: citric acid (crystal)) used as a food additive in water. The soy cream-like food of this example is classified as a mayonnaise-like food based on viscosity and texture.

(Example 10)
Example 1 except that the raw material in the amount shown in Example 10 of Table 4 was used, and the content of whole soybean flour in the soy cream food (based on the total mass of the soy cream food) was 11.5% by mass. In the same manner as in No. 9, a soybean cream food was produced. The soy cream-like food of this example is classified as a dressing-like food based on viscosity and texture.

(Comparative Example 1)
The raw material of the quantity shown in Example 1 of Table 1 was used, and the processed soybean food (content of whole soybean powder: 29.7% by mass) was produced in the same manner as in Example 1 except for the following points. That is, in this comparative example, in the soy flour swelling process, a soy whole grain flour is swollen only with water instead of the vinegar diluted solution to prepare a dispersion, and a soybean salad oil (oil and fat) is added to this little by little and mixed and stirred. Vinegar was added to the mixed solution obtained through the production process, and mixed and stirred.

  In this case, before and after adding vinegar, the emulsified state of the mixed solution is not stable, and a creamy processed soybean food that can be used as a mayonnaise-like food or a dressing-like food cannot be obtained. It was.

(Comparative Example 2)
Using the amount of raw materials shown in Example 2 of Table 1, processed soybean food (content of whole soybean powder: 24.9% by mass) was produced in the same manner as in Comparative Example 1. Similarly to Comparative Example 1, in this Comparative Example, a creamy processed soybean food that could be used for use as a mayonnaise-like food or a dressing-like food could not be obtained.

(Comparative Example 3)
Using the amount of raw materials shown in Example 3 in Table 1, processed soybean food (content of whole soybean powder: 15.6% by mass) was produced in the same manner as in Comparative Example 1. Similarly to Comparative Example 1, in this Comparative Example, a creamy processed soybean food that could be used for use as a mayonnaise-like food or a dressing-like food could not be obtained.

(Comparative Example 4)
Using the raw materials in the amounts shown in Example 4 in Table 2, a processed soybean food (content of whole soybean powder: 11.5% by mass) was produced in the same manner as in Comparative Example 1. Similarly to Comparative Example 1, in this Comparative Example, a creamy processed soybean food that could be used for use as a mayonnaise-like food or a dressing-like food could not be obtained.

(Comparative Example 5)
Using the raw materials in the amounts shown in Example 5 in Table 2, a processed soybean food (content of whole soybean powder: 6.9% by mass) was produced in the same manner as in Comparative Example 1. Similarly to Comparative Example 1, in this Comparative Example, a creamy processed soybean food that could be used for use as a mayonnaise-like food or a dressing-like food could not be obtained.

(Comparative Example 6)
Using the raw materials in the amounts shown in Example 6 in Table 2, a processed soybean food (content of whole soybean powder: 5.4% by mass) was produced in the same manner as in Comparative Example 1. Similarly to Comparative Example 1, in this Comparative Example, a creamy processed soybean food that could be used for use as a mayonnaise-like food or a dressing-like food could not be obtained.

(Comparative Example 7)
Using the raw materials in the amounts shown in Example 7 in Table 3, a processed soybean food (content of whole soybean powder: 4.9% by mass) was produced in the same manner as in Comparative Example 1. Similarly to Comparative Example 1, in this Comparative Example, a creamy processed soybean food that could be used for use as a mayonnaise-like food or a dressing-like food could not be obtained.

(Comparative Example 8)
Using the amount of raw material shown in Example 8 in Table 3, processed soybean food (content of whole soybean powder: 4.2% by mass) was produced in the same manner as in Comparative Example 1. Similarly to Comparative Example 1, in this Comparative Example, a creamy processed soybean food that could be used for use as a mayonnaise-like food or a dressing-like food could not be obtained.

It is process drawing which shows suitable embodiment of the manufacturing method of the soybean cream-like food based on this invention.

Explanation of symbols

S10: Dispersion preparation step, S11 ... Soy flour swelling step, S12 ... Heating step, S13 ... Stirring step, S20 ... Mixture preparation step.

Claims (9)

A dispersion preparation process for obtaining a dispersion by mixing soy flour, an acidic food material and water;
A mixed liquid preparation step of mixing the dispersion and fats and oils to obtain a mixed liquid;
A method for producing a soy cream food characterized by comprising:   The method for producing a soy cream-like food according to claim 1, wherein the soy flour has an average particle size of 10 to 30 μm.   The method for producing a soy cream-like food according to claim 1 or 2, wherein the soy flour contains soy whole grain flour.   The method for producing a soybean cream food according to any one of claims 1 to 3, wherein the pH of the dispersion is 4.2 to 5.2.   The method for producing a soy cream food according to any one of claims 1 to 4, wherein the acidic food material is vinegar.   When the total mass of the raw material of the soybean cream food is 100 parts by mass, the amount of the soybean powder is 3 to 30 parts by mass, according to any one of claims 1 to 5. The manufacturing method of the soybean cream-like food of description.   It is a soybean cream food manufactured by the method as described in any one of Claims 1-6, Comprising: The content rate of the said soybean powder on the basis of the total mass of the said soybean cream food is 3-30 mass% Soy cream food characterized by being.   The soybean cream food according to claim 7, wherein the content of the soybean powder is 15 to 30% by mass. The soybean cream food according to claim 7, wherein the content of the soybean powder is 3 to 15% by mass.

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