JP2008178377A - Soybean-based water-soluble cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean-based water-soluble cream which uses soybeans as the main material, shows a smooth texture in the form of cream, and has the effect that oils are not separated when the cream is dissolved in a large amount of water. <P>SOLUTION: A specification, where the soybeans are pulverized as fine as possible by milling, boiling, and steaming and turned pasty by using water and vegetables, fruits, milk, goat's milk, or the like, can not eliminate the rough texture. However, the paste of soybeans is emulsified by adding an edible oil and by agitating and is turned into the form of the water-soluble cream with a smooth texture. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  In the present invention, soybean is made into a fine powder, kneaded with water to make a paste, or boiled and steamed into paste to make a basic paste, and edible liquid oil is added to this and mixed and stirred. It is related to the soy-based water-soluble cream.

  Conventionally, soybean powder is represented by yellow powder and its usage has been established, and fine powder and the like are also used as an additive for confectionery and cooked foods.

  Paste, cream form, soy bean paste, okara paste, etc. or cream-like processed form using emulsifying supplements are also used for the target food supplement or soy health food. Use as an additive from the image.

However, as a known technique related to the present invention, literature search cannot be performed, and Patent Document 2 can be cited as a similar technique.
Patent Application 2002-552418 International Publication Number w02002 / 051262

  As described above, the creamy food using soybeans according to the prior art, the purpose of which is to separate soybeans as an application to enhance the effect value by adding to other foods, and extract the ingredients alone Use. For this reason, there are disadvantages such as separation and reduction of the contained components. For this reason, a production method using whole soybeans without using other additives is difficult.

  For this reason, foods using whole soybeans are natto, green beans, yellow powder, vinegared beans, boiled beans, rice miso and other miso-immiscible red miso. There is no food in cream form.

  The present invention has been made in consideration of such a state, and the object thereof is to use whole soybeans, water, vegetables, fruits, seaweed, milk, goat nipples without using additives and the like necessary for emulsification. As a low-fat food that uses only three kinds of edible liquid oil and suppresses the mixing of oil necessary for emulsifying action to the limit, it is easy to produce a water-soluble cream that is easy to digest.

Means for Solving the Invention

The soy-based water-soluble cream of the present invention that achieves the above-mentioned object is obtained by subjecting soybean fine powder to a dry heat treatment, and with respect to this weight, water or vegetable, fruit, seaweed kneaded, and juice. In addition, one of milk, goat milk, etc. (hereinafter referred to as moisture material) , or a single material or a mixed material is added from 1,5 to 1,8 times times and kneaded, and this is used as a base paste. On the other hand, it is characterized by being a cream having emulsification and water solubility by adding a target amount of edible liquid oil within the range of 3 wt% to 100 wt% and stirring and kneading.

As an example, raw soybeans are milled and finely powdered, and edible by heat treatment in the range of 90 ° C. to 130 ° C. Similarly, water or a moisture material is added to the fine powder obtained by milling raw soybeans as described above. Knead it into a paste and mix it with edible liquid oil.
Also, immerse the soybeans in water, boil, steam, crush and make a paste to add a desired amount of edible liquid oil in the range of 3% to 110% by weight to the heavy volume. It is emulsified by stirring and is a water-soluble cream.

  If the edible liquid oil added exceeds 70% by weight, solidification progresses to form dumplings, and whitening also progresses. In this case, supplementing the water and moisture materials used in the base paste while observing the hardness of the cream. By stirring, the desired water-soluble cream form is obtained.

The invention's effect

As described above, according to the present invention, the whole soybean is used, the fat and oil to be added can be freely set from 3% to 110% by weight, the finished form is not changed, and the whole soybean is made as a smooth water-soluble cream. It is possible to take ingredients.
Water that uses fine soybean powder as a basic paste. It is effective in terms of food balance because it is possible to take in ingredients and ingredients with these characteristics at the same time, and to mix and use the unique characteristics of each ingredient, making it possible to consider the balance of ingredients as food. .

  Hereinafter, the processing mode of the present invention will be described in detail.

Make raw soybeans into a fine powder of 800 mesh-thru, add one to two times the weight of water or moisture, etc., or mix with any of these ingredients, or mix and heat. Use basic paste.
Emulsification proceeds by adding the desired amount of edible liquid oil within the range of 3% to 110% by weight to this heavy volume with stirring, resulting in a water-soluble cream.

The raw soybean fine powder is dry-heated within a range of 90 ° C to 130 ° C to obtain a heated soybean fine powder. Use basic paste.
Emulsification proceeds and a water-soluble cream is possible by mixing and stirring an edible liquid oil within the range of 3 wt% to 110 wt% of the mixture.

A target amount of edible liquid oil of about 5 wt% to 100 wt% is added to the important amount of soybean powder already heated and kneaded to blend the oil to make a basic paste.
While stirring the above-mentioned basic paste, water or a moisture material can be replenished and stirred while adjusting the replenishment amount while observing the hardness shape of the target cream, so that the desired water-soluble cream can be obtained. .

Boiled or steamed soybeans soaked in water and crushed into a base paste.
The target edible liquid oil within the range of 5% to 100% by weight with respect to this heavy volume is mixed and stirred, and solidification proceeds as the amount of edible liquid oil added increases. This adjustment is obtained by replenishing water. By making it into a form, the intended water-soluble cream becomes possible.

The base paste was made by adding 1,8 to 2 times the weight of water and moisture material to the weight of the raw soybean powder, kneading, and edible treatment by heating at around 110 ° C.
Salad oil is used as the edible liquid oil for mixing, and the mixing amount can be increased by 5% by weight from 5% by weight of the base paste, and can be increased to 110% by weight. It was adjusted with water and a water material used in the above, and whitening progressed depending on the amount of incorporation, and it became a pure white color at 80% by weight, but a cream with good emulsification and water solubility could be obtained.

The raw soybean fine powder was heat-treated at 120 ° C. in a dry type, and water or a water material of 1,5 to 1,8 times by weight of this was added and kneaded to obtain a basic paste.
The amount of salad oil used is mixed and stirred in the range of 3% to 110% by weight of the base paste weight, and gradually increased by 10% each to form a cream, but the mixing amount is 75% by weight. In order to adjust the solidification, the water-soluble cream targeted was obtained by adjusting the hardness by adding water and moisture materials used in the base paste.

The basic paste was prepared by adding 70% to 100% by weight of salad oil to the weight of the heated soybean fine powder.
While stirring this, add water or a moisture material little by little, and stir. In this method, adding water and moisture material will solidify into a dumpling, but the adjustment is carried out by replenishing water or moisture material. To obtain a water-soluble cream with the desired form of whitening.

Soybeans were dry-heated within a range of 90 ° C to 130 ° C and milled to 700 mesh through, and water and moisture materials were added to the weight of 1,8 times by weight to make a basic paste.
Add the salad oil from 3% by weight of the base paste to this and add 100% by weight to mix and stir to proceed with emulsification to adjust the water by adding water or a water material to adjust the solidification. was gotten.

Heat the soy bean powder into butter or margarine, and set the desired finished fats and oils within the range of 70 to 120% by weight of the soy bean powder. did.
While stirring this, 30% by weight of the basic paste heavy volume of water and moisture material are heated to 40 ° C, mixed and emulsified to give a solid cream, mixed with water and moisture material at room temperature while adjusting the hardness. Stir and obtain the water-soluble cream in the desired form.

Soaked soybeans in water, boiled and steamed and crushed and crushed, but at 0,1 mm, the adhesiveness increases due to the phenomenon of frictional heat and the load on the machine is large. A particle size of 0.07 mm was obtained and used as a basic paste.
The above-mentioned basic paste contains 3% by weight of salad oil, and even in this state, it is possible to carry out stirring processing, but this is increased by 10% by weight sequentially from 2% by weight, and from 70% by weight. Solidification progressed, and water was added and stirred to obtain a water-soluble cream in the desired form.

  INDUSTRIAL APPLICABILITY The present invention can be used in the industrial field of manufacturing and selling creamy foods in the field of eating habits of consumers who seek low fat and diversity in ingredient balance.

Claims (5)

  Raw soy flour. Dry heating within the heating range of 90 ° C to 150 ° C, and either water or crushed vegetables, fruit juice, juice, milk, goat milk, etc. Kneaded into a paste, using this as the basic paste. A soy-based water-soluble cream characterized by the addition of edible liquid oil and stirring emulsification to form a water-soluble cream.   Raw soy flour is mixed with water, vegetable, fruit crushed, squeezed juice, milk, goat milk, etc., and admixture as a moisture material. As a basic paste. The soy-based water-soluble cream according to claim 1, characterized in that the edible liquid oil is added and stirred to form a water-soluble cream.   Edible liquid oil is added to heat-treated soybean flour and kneaded to make a paste, which is used as the basic paste. It is characterized by a water-soluble cream form that is stirred using either water or vegetables, fruit crushed, squeezed juice, milk, goat milk, etc. The soy-based water-soluble cream according to claim 1 or 2.   Soybeans are dry-heated within a heating range of 90 ° C to 150 ° C and milled into a fine powder that does not feel rough, and this can be crushed with water, vegetables, fruits, juice, milk, goat milk, etc. A single paste or an admixture is used to form a kneaded paste, and this is used as a base paste, and then edible liquid oil is added to the emulsion to stir and emulsify, characterized by a water-soluble cream form. 3. A soybean-based water-soluble cream.   Soybeans are soaked in water, boiled, steamed and crushed, and this is used as a base paste, and edible liquid oil is added and stirred to emulsify and water-soluble cream. 4. A water-soluble cream mainly composed of soybeans.