JP2013031422A - Texture or flavor improver for production of soybean processed food, and soybean processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soybean processed food having novel flavor and texture or a soybean processed food improved in the flavor and texture of a conventional product, which is differentiated from a conventional soybean processed food such as tofu.SOLUTION: The soybean processed food uses, as a raw material, a soybean emulsion composition having a protein content relative to dry material of at least 25 wt.%, a fat content (a content as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt.%, and an LCI value of at least 55%.

Description

  The present invention relates to a processed soybean food such as tofu, a texture or flavor improver for the production of processed soybean food, and a method for improving the texture or flavor of processed soybean food. In particular, the present invention relates to a processed soybean food having a new texture and flavor, or a processed soybean food having improved conventional quality.

Tofu, yuba, and deep-fried soybeans made from soybeans are traditional processed soybean foods that have been eaten for a long time in Japan. In general, water is added to soybean and ground, and the resulting kure (soybean slurry) is heated as necessary, and the soymilk obtained by separating the okara by centrifugation or filtration is used as a starting material. Various processed soybean foods are manufactured. Tofu is a typical example of processed soybean food, and various types of tofu are produced through a process of solidifying soy milk with a coagulant such as bittern. A piece of curd curd that has been cut with a coagulant and exposed to water is called “silk tofu”, and then the card is dehydrated with a filter cloth while breaking down the card, and the molded one is called “cotton tofu” . These tofu are relatively solid gels that have been sold as filled tofu sealed in plastic containers in recent years. This is common in that it has a texture of gel. These traditional tofu have long been preferred and have become an indispensable part of the Japanese diet. On the other hand, they are differentiated from traditional tofu because they are industrially cheap and have low profit margins. New value-added tofu is eagerly desired. Therefore, recently, tofu that has been placed in a container directly without molding the card and has an irregular shape that partially destroys the card structure has been sold.
In addition to tofu, other high-value-added new quality products that are differentiated from cheap conventional products are also developed and provided for other deep-fried soy processed foods such as deep-fried fried chicken, fried cancer, deep-fried chicken, and yuba. It is demanded.

Under such circumstances, development of tofu with various properties has been attempted with respect to the above-mentioned commercially available tofu. For example, Patent Document 1 (Japanese Patent Laid-Open No. 2002-209) describes a tofu paste obtained by mixing a thickening gelling agent, an oligosaccharide or starch with tofu, stirring with a high-speed cutter, and heating and cooling. ing. Patent Document 2 (Japanese Patent Application Laid-Open No. 2003-38096) describes a tofu-containing oil and fat composition obtained by adding tofu processed into a paste to the aqueous phase and emulsifying into a water-in-oil type. .
In Patent Document 3 (Japanese Patent Publication No. 61-3462), soy milk is prepared from soybeans that have been heat-treated to reduce NSI, and this is acid-precipitated to concentrate the protein. It is described that a soy protein curd having a cream-like texture is produced by adding a coagulant after heat-dissolving and coagulating with heating.

Japanese Patent Laid-Open No. 2002-209 JP 2003-38096 A Japanese Patent Publication No.61-3462

Each of Patent Documents 1 and 2 is a technology that uses a traditional tofu obtained by a general manufacturing method as a raw material, which is ground and processed into a paste. Since these are processed products using conventional tofu as they are, the flavor is only the flavor of tofu itself, and the texture may be felt from the gel of tofu.
In addition, the soybean protein card of Patent Document 3 requires a complicated process to make the tofu-like texture cream, and the soy milk is acid-precipitated so that it has a different flavor from the natural flavor of soybean. End up.
In contrast, the present invention is a soy processed food having a new flavor and texture that is differentiated from conventional processed soybean foods such as tofu, or a processed soybean food that has improved the flavor and texture of conventional products. It is an issue to provide.

  As a result of various studies, the present inventors have established a soy emulsified composition in which neutral lipids and polar lipids are concentrated from an insoluble fraction extracted with water using processed soybeans that have been modified in advance until the NSI reaches a specific range. The present soybean emulsified composition was found to be useful as a soybean-derived material having a rich and rich taste without the blue odor derived from soybean. And when this was replaced with a part or all of soy milk and used as a raw material for processed soybean food, it resulted in a processed soybean food having physical properties different from those of conventional soy milk and characterized by texture and flavor. The present invention has been completed.

That is, the present invention
(1) The protein content per dry matter is 25% by weight or more, the lipid content (referred to as the chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% The soybean soy emulsified composition as described above is used as a raw material, processed soybean food,
(2) The processed soybean food according to (1), wherein the soybean emulsion composition has a lipid content of 35% by weight or more per dry matter,
(3) The processed soybean food according to (1), wherein the soybean fiber emulsified composition has a dietary fiber content of 10% by weight or less per dry matter.
(4) The processed soybean food according to (1), wherein the content of lipoxygenase protein per total protein in the soybean emulsified composition is 4% or more,
(5) The processed soybean food according to the above (1), wherein the processed soybean food is tofu, yuba, soybean seasoning, deep-fried oil, cancer throbbing, or deep-fried food.
(6) Protein content per dry matter is 25% by weight or more, lipid content (referred to as content in chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to protein content, and LCI value is 55% A texture or flavor improver for manufacturing processed soybean food, comprising the soybean emulsified composition as described above,
(7) The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% A method for improving the texture or flavor of processed soybean foods, characterized in that the soybean emulsified composition as described above is used as a raw material.

By using the soybean emulsified composition used in the present invention as a raw material for various processed soybean foods, generally there is no blue odor peculiar to soybeans, a rich body taste and a natural soybean taste are given, and a creamy texture is also provided. It is possible to provide a processed soybean food that has a characteristic that is different from conventional products in flavor and texture.
Especially in the case of tofu and deep-fried food, it is soft, creamy than conventional products, and has a mouthfeel that melts in the mouth.
In the case of Yuba, it is easy to obtain a thick texture like freshly cooked fresh Yuba (pumped Yuba).
In addition, puffed foods such as cancer pounding and deep-fried food can promote the expansion of dough raw materials when fried and cooked more than conventional products, and can give the effect of improving the puffing rate. And the expansion rate improves, The absorptive power of the seasoning liquid after cooking can also improve, and a more juicy food texture can be given.

  The processed soybean food of the present invention is characterized by using a “soy emulsified composition” described below as a raw material. In detail, although the content described in a Japanese application (Japanese Patent Application No. 2011-108598, unpublished) is used, this soybean emulsified composition is demonstrated below.

<Soy emulsified composition>
The soybean emulsified composition used in the processed soybean food of the present invention is derived from soybean, and the ratio of lipophilic protein other than glycinin and β-conglycinin (or lipoxygenase protein as another indicator) among proteins is particularly high, It is an emulsified composition containing a large amount of neutral lipids and polar lipids. That is, the protein content per dry matter is 25% by weight or more, and the lipid content per dry matter (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more based on the protein content per dry matter, The main characteristic is that the LCI value is 55% or more.

(Lipid)
In general, the lipid content is measured by an ether extraction method, but the soybean emulsion composition used in the present invention contains many polar lipids that are difficult to extract with ether in addition to neutral lipids. Using a mixed solvent of chloroform: methanol 2: 1 (volume ratio) and the amount of extract extracted at the normal pressure boiling point for 30 minutes as the total lipid amount, the lipid content is calculated. As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

  The soybean emulsified composition used in the present invention is characterized by containing a lipid having a value higher than the ratio of lipid content / protein content of this soybean flour, and particularly rich in polar lipids. The lipid is a lipid derived from soybean as a raw material.

  The lipid content of the soybean emulsified composition used in the present invention is 100% by weight or more, preferably 120 to 250% by weight, more preferably 120 to 200% by weight, based on the protein content per dry matter. It is characteristic that there are many. Although not essential for the constitution, when the lipid content is expressed in absolute amount, it is appropriate that it is 35% by weight or more, preferably 40% by weight or more per dry matter. If the soybean emulsified composition is one from which fibers and the like are removed, the lipid content can be increased to 50% by weight or more per dry matter. The upper limit of the lipid content is not limited, but is preferably 75% by weight or less, more preferably 70% by weight or less.

(protein)
The protein content of the soybean emulsified composition used in the present invention is 25% by weight or more, preferably 30% by weight or more per dry matter. The upper limit of the protein content is not limited, but is preferably 50% by weight or less, more preferably 40% by weight or less.

Analysis of protein content The protein content in the present invention is measured as the amount of nitrogen by the Kjeldahl method, and is obtained by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.

-Composition analysis of each component of protein Each component composition of the protein of the soybean emulsified composition used in the present invention can be analyzed by SDS polyacrylamide gel electrophoresis (SDS-PAGE).
Hydrophobic interactions, hydrogen bonds, and intermolecular disulfide bonds between protein molecules are cleaved by the action of the surfactant SDS and the reducing agent mercaptoethanol, and negatively charged protein molecules follow their intrinsic molecular weight. By showing the electrophoretic distance, it exhibits a migration pattern characteristic of proteins. After electrophoresis, after staining the SDS gel with Coomassie Brilliant Blue (CBB), calculate the ratio of the density of bands corresponding to various protein molecules to the density of all protein bands using a densitometer. It can be obtained by the method to do.

(Lipoxygenase protein)
The soybean emulsified composition used in the present invention is characterized in that the lipoxygenase protein that is hardly contained in the oil body in soybean is generally contained in a specific amount or more, and at least 4% per total protein in the soybean emulsion composition. It is contained above, preferably 5% or more.
When normal undenatured (NSI 90 or higher) soybeans are used as the raw material, the lipoxygenase protein exists in a soluble state, and therefore when extracted with water, it is extracted to the water-soluble fraction side. On the other hand, in the present invention, the lipoxygenase protein remains in the insoluble fraction side because it is inactivated and insolubilized in the raw soybean by heat treatment.
The increase in the proportion of lipoxygenase protein in the protein not only stabilizes the emulsified state of fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich flavor is added to the material.

  In the case of a lipoxygenase protein, there are usually three types, L-1, L-2 and L-3, and the content can be calculated from the intensity of these bands corresponding to the lipoxygenase protein by the above-described electrophoresis method.

(Lipophilic protein)
The soybean emulsified composition used in the present invention is characterized in that among the types of proteins, more lipophilic proteins are contained than general soybean materials. Lipophilic protein is a group of minor acid-precipitating soybean proteins other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the main acid-precipitating soybean proteins of soybean, such as lecithin and glycolipids. It accompanies many polar lipids. Hereinafter, it may be simply abbreviated as “LP”.
LP is a mixture of miscellaneous proteins, so it is difficult to identify each protein and measure the LP content precisely, but by calculating the following LCI (Lipophilic Proteins Content Index) value Can be estimated. According to this, the LCI value of the protein in the soybean emulsified composition is usually 55% or more, preferably 58% or more, more preferably 60% or more, still more preferably 63% or more, most preferably 65% or more.
When normal undenatured soybeans (NSI 90 or higher) are used as raw materials, LP exists in a soluble state, so when extracted with water, it is extracted to the water-soluble fraction. On the other hand, in the soybean emulsified composition used in the present invention, LP remains in the insoluble fraction side because LP is deactivated and insolubilized in the raw soybean by heat treatment.
The increase in the proportion of LP in the protein not only stabilizes the emulsified state of the fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich flavor is imparted to the material.

[LP content estimation / LCI value measurement method]
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), The staining ratio of each protein selected by SDS-PAGE is determined. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the separated soybean protein prepared from low-denatured defatted soybean is measured by the fractionation method of methods 1 and 2 before heat sterilization, it is about 38%, so X = 38 (%). (P34 + Lx) is multiplied by the correction coefficient k * = 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.

(Table 1)

(Dry matter content)
The soybean emulsified composition used in the present invention usually has a cream-like property, and the usual dry matter is about 20 to 30% by weight, but is not particularly limited. That is, it may be a liquid having a low viscosity by water addition, a cream having a higher viscosity by concentration processing, or a powder having been processed by powder.

(Production aspect of soybean emulsified composition)
The soybean emulsified composition used in the present invention has a water-soluble nitrogen index (Nitrogen Solubility Index, hereinafter referred to as “NSI”) of 20 to 77, preferably 20 to 70, and a lipid content per dry matter of 15% by weight or more. After the step of preparing a suspension by adding water to a fat-containing soybean such as whole fat soybean, the suspension is solid-liquid separated to transfer neutral lipid and polar lipid to the insoluble fraction. It can be obtained by removing the water-soluble fraction containing protein and carbohydrate and recovering the insoluble fraction. Hereinafter, this production mode will be described.

-Raw soybean and its processing As soybean which is the raw material of the soybean emulsified composition, fat-containing soybean such as full fat soybean or partially defatted soybean is used. Examples of partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction. Generally, about 20 to 30% by weight of lipid per dry matter is contained in whole fat soybeans, and there are some special soybean varieties with lipids of 30% by weight or more, although there is no particular limitation, A material containing at least 15% by weight or more, preferably 20% by weight or more of lipid is suitable. The form of the raw material may be in the form of half cracked soybeans, grits, powder.
If it is excessively defatted and the lipid content is too small, it will be difficult to obtain a soybean-emulsified composition rich in lipids used in the present invention. In particular, defatted soybeans extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less are not preferable because the good flavor of soybeans is impaired.

In the above-mentioned fat-containing soybean, most of the protein is in an unmodified and soluble state in the natural state, and NSI is usually over 90, but in the present invention, NSI is 20 to 77, preferably 20 to 70. It is appropriate to use processed soybeans that have been treated. A more preferable lower limit of NSI can be 40 or more, more preferably 41 or more, still more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit of NSI can be less than 75, more preferably less than 70, and a lower NSI of less than 65, alternatively less than 60, or less than 58 can be used.
Such processed soybeans are obtained by performing processing such as heat treatment or alcohol treatment. The processing means is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.

When NSI is too low, the ratio of the protein in the soybean emulsified composition tends to be high, and the lipid content to the protein is low. Moreover, miscellaneous taste such as roasting odor due to overheating tends to occur. Conversely, when the NSI is a high value of 80 or more, for example, the protein ratio in the soybean emulsified composition decreases, and the lipid recovery rate from soybean tends to decrease. In addition, the flavor has a strong blue odor.
For example, when performing heat treatment with superheated steam, the treatment conditions are affected by the production environment, so it can not be said unconditionally, but the NSI of processed soybeans is used in about 5 to 10 minutes using superheated steam at about 120 to 250 ° C. The processing conditions may be selected as appropriate so that the value falls within the above range, and no particular difficulty is required for the processing. For convenience, commercially available soybeans with NSI processed in the above range can also be used.

NSI can be expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen recovered as filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as weight%, which is NSI.

  The processed soybean is preferably subjected to a tissue destruction treatment such as pulverization, crushing, and pressure bias by dry or wet in advance before water extraction. In tissue destruction treatment, it may be swollen in advance by water immersion or steaming, thereby reducing the energy required for tissue destruction, and eluting and removing components with unpleasant taste such as whey protein and oligosaccharides, as well as water retention The extraction ratio of globulin proteins (especially glycinin and β-conglycinin) having a high ability to gel and gelling ability, that is, the ratio of transfer to a water-soluble fraction can be further increased.

-Water extraction from raw soybeans Water extraction is performed by adding 3 to 20 times, preferably 4 to 15 times, the amount of water added to fat-containing soybeans and suspending the fat-containing soybeans. The higher the rate of hydrolysis, the higher the extraction rate of the water-soluble component and the better the separation. However, if it is too high, concentration is required and costs increase. Further, when the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased.

  The extraction temperature is not particularly limited. However, the higher the extraction rate of the water-soluble component, the more easily the oil and fat are solubilized, and the lower the lipid of the soybean emulsified composition. The following should be done. Or it can also carry out in the range of 5-80 degreeC, Preferably it is 50-75 degreeC.

  The higher the extraction pH (the pH of the soybean suspension after the addition of water), the higher the temperature, the higher the extraction rate of water-soluble components. . Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. The upper limit can be adjusted to pH 9 or lower, pH 8 or lower, or pH 7 or lower from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the protein extraction rate, it is possible to adjust the pH to 9 to 12 more alkaline.

-Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. At this time, not only neutral lipids but also most of the lipids including polar lipids are not eluted in the water extract, but transferred to the insolubilized protein or dietary fiber to make the precipitation side (insoluble fraction). is important. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side. In addition, a small amount of lipid is also eluted on the supernatant side during extraction, but it is not finely emulsified like the lipid in soy milk, and it is centrifuged at 15,000 xg or less, or about 5,000 xg or less. In this respect, it is preferable to use a centrifuge. Depending on the equipment used, the centrifugal separator can be used for ultracentrifugation of 100,000 xg or more. In the case of the soybean emulsion composition used in the present invention, the centrifugal separator is not used. Is possible.
It is also possible to add a demulsifier during or after water extraction to promote lipid separation from soy milk. The demulsifier is not particularly limited, but for example, the demulsifier disclosed in Patent Document 2 is used. do it. However, the preparation of the soybean emulsified composition used in the present invention can be carried out without using a demulsifier.

By solid-liquid separation after the water extraction step, not only neutral lipids but also polar lipids are transferred to an insoluble fraction, and a fraction of the soybean emulsified composition can be obtained by collecting this.
When centrifugation is used as the solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. In the case of the two-layer separation method, an insoluble fraction that is a precipitation layer is collected. When using the three-layer separation method, (1) floating layer (cream fraction with the smallest specific gravity containing lipid), (2) intermediate layer (water-soluble fraction containing a small amount of protein and carbohydrate), (3) It is divided into three-layer fractions: a sediment layer (insoluble fraction rich in lipids and dietary fibers). In this case, the intermediate layer (2) of the water-soluble fraction having a low lipid content is removed or recovered, and the floating layer (1) or the precipitated layer (3) is recovered as an insoluble fraction, or (1) and (3 ).

  The obtained insoluble fractions (1) and (3) can be used as they are, or, if necessary, through a concentration step, a heat sterilization step, a powdering step and the like to obtain a soybean emulsion composition used in the present invention.

・ Removal of dietary fiber When the obtained insoluble fraction contains dietary fiber, for example, when it is the fraction of (3) or (1) and (3) above, water is added if necessary, and a high-pressure homogenizer or jet cooker heater After homogenization by means of, etc., through the process of further solid-liquid separation of the homogenized liquid and collecting the supernatant, dietary fiber (ocara) can also be removed, and the rich flavor is further concentrated A soybean emulsified composition can be obtained. Proteins can be more easily extracted by adding a heat treatment step, an alkali treatment step or the like, if necessary, before or after the homogenization. In this case, the dietary fiber content per dry matter is 10% by weight or less, and more preferably 5% by weight or less. In the present invention, the dietary fiber content can be measured by the enzyme-weight method (modified Prosky method) according to the “Fiveth Amendment Japanese Food Standard Component Table” (Ministry of Education, Culture, Sports, Science and Technology, 2005).

(Characteristics of soybean emulsified composition)
The above-mentioned soybean emulsified composition used in the present invention contains lipids (neutral lipids and polar lipids) and proteins in a specific range, and it is an important feature that the LP content is particularly high among proteins. It is an emulsified composition including fiber. And the natural taste inherent in soybeans is concentrated, and there is no or very little unpleasant taste such as blue odor, astringency, and astringency of soybeans, which has been considered a problem in the past, and a very rich flavor It is what has.
It is possible to add water and fat to normal soy flour and isolated soy protein to make an emulsified composition similar to the soy emulsified composition, but adjust the lipoxygenase protein content or LCI value to an equivalent level It is difficult. And the soybean emulsified composition prepared by this technique is characterized by remarkably good flavor and high suitability for use as a food material compared to such an assembled product.

<Processed soy food>
The processed soybean food of the present invention is characterized in that the soybean emulsified composition is used as a raw material. Preferably, it is a soy processed food processed using soy raw materials such as soy milk and powdered soy protein, wherein part or all of the soy raw material is replaced with a soy emulsified composition. More specifically, there are tofu, yuba, soybean seasoning, deep-fried tofu, cancer throbbing, deep-fried, and soy milk for drinking, and the like categories are also included.
The soybean emulsified composition to be blended with the processed soybean food can be blended by replacing all or part of soybean raw materials such as soybean milk and powdered soybean protein, which are ordinary raw materials. Thereby, the texture and flavor of the processed soybean food can be improved. Although the substitution rate depends on the type of processed soybean product, it can be 10% by weight or more of the soybean raw material such as soy milk, preferably 15% by weight or more, more preferably 20% by weight or more, and 25% by weight or more. You can also Further, depending on the desired quality, it may be 50% by weight, 70% by weight, 90% by weight or 100% by weight. Hereinafter, although the aspect of a specific processed soybean food is demonstrated, the kind of processed soybean food is not limited to the following aspect.

(Tofu)
Tofu can be produced by adding a coagulant to the soybean emulsified composition used in the present invention, or a mixture of the soybean emulsified composition and soy milk, and heating to solidify the protein. Tofu can be produced by a known production method and can be produced without any particular difficulty. As the coagulant, bittern (magnesium chloride), calcium chloride, calcium sulfate, GDL and the like can be used. Although the addition amount of a coagulant is not specifically limited, For example, it is 0.1 to 5 weight% with respect to the soybean emulsified composition and the dry matter of soymilk, Preferably it can be 0.3 to 3 weight%. The tofu hardness can be adjusted as appropriate by increasing or decreasing the amount of coagulant, and if you want to produce a firmer tofu, add a larger amount of coagulant to produce a softer and creamier tofu. In this case, a small amount of coagulant may be added. In general, the tofu obtained is very creamy compared to conventional tofu, has a mouthfeel that melts in the mouth, and has a rich flavor without a blue soy odor.
In addition, the various additives currently added in general manufacture can be added to tofu. For example, in addition to the coagulant, salts, oligosaccharides, polysaccharides, starches, proteins and the like can be added alone or in combination.

(Yuba)
The soybean emulsified composition used in the present invention is used alone or in combination with soy milk as a raw material, and this is heated or frozen to produce a membrane-like protein denatured product, which is recovered. Yuba can be manufactured. The manufacturing method of yuba can be performed by a known means.
The yuba obtained has a rich texture like freshly cooked yuba (pumped yuba), and has a richer flavor than normal yuba. In addition, when modifying the texture, salts, polysaccharides, starches, proteins and the like can be added to the soybean emulsified composition alone or in combination to prepare yuba.

(Soy seasoning)
The soybean emulsified composition used in the present invention can be blended with the seasoning raw material to produce a soybean seasoning. Examples of the seasoning include ponzu, soy sauce, mayonnaise, dressing, sauce, ketchup, sauce, dashi, etc., and liquid or powder seasonings attached to instant noodles.
The soybean emulsified composition can be blended in the seasoning, for example, 20 to 80% by weight.

(Deep-fried / Candied / Deep-fried)
The soybean emulsified composition described above can be used as a part of the raw material, and processed soybean foods such as deep-fried, crushed and thick-fried can be prepared by a known production method. These processed soybean foods may use tofu as a raw material dough by a traditional manufacturing method, or use a soybean protein paste obtained by kneading and emulsifying powdered soy protein, water and fat with a cutter etc. as a raw material dough Also good.
In the case of deep-fried food, when a soybean emulsion composition is used, the same texture and flavor can be imparted to tofu as when it is used.
In addition, when using a soybean emulsified composition for deep-fried fried chicken or cancer, it not only gives a rich flavor of soybeans, but also promotes the expansion of the dough ingredients when fried and improves the expansion rate. Can give an effect. And the expansion rate improves, The liquid absorptivity of the seasoning liquid after cooking can also improve, and a more juicy food texture can be given.

(Drinking soy milk)
Drinking soymilk is not a soymilk for the production of tofu products, but a beverage that uses soymilk that has been widely consumed by general consumers in recent years. In the present invention, soymilk is used regardless of the product standard. Includes general. If a soybean emulsified composition is used for drinking soymilk, the richness and creamy feeling of soybeans can be imparted.

(Frozen soy processed food)
The processed soy food of the present invention is provided with freeze resistance by maintaining the same texture after freezing and thawing by adding known antifreezing agents such as oligosaccharides, polysaccharides, starches and gelatin. It can also be made the processed soybean food. These can be commercialized as frozen foods such as frozen tofu, frozen yuba, deep-fried deep-fried, frozen cancer, and deep-fried frozen oil. The addition amount of the freezing denaturation inhibitor is preferably 0.1 to 10% by weight in the tofu.
For example, the conventional frozen tofu has a light and light soybean flavor, and the texture is hard and easy to taste, but according to the present invention, the use of the soybean emulsified composition makes it possible to convert tofu tofu even in the case of frozen tofu. The same effect as the use effect can be obtained.

(Dried soybean processed food)
The processed soybean food of the present invention is finally dried tofu, dried yuba, dried soybean seasoning, dried fried oil, powder by various means such as freeze drying, spray drying, microwave drying, oven drying, natural drying, reduced pressure drying, etc. It can be set as processed soybean products such as soy milk.
When the processed soybean food of the present invention is fried, the fried fried food is seasoned by immersing it in a seasoning liquid containing various seasonings and dried, and can also be used as an instant ingredient. The fried chicken of the present invention has a good swelling due to the use of the soybean emulsified composition. Therefore, even after seasoning and drying, the volume is maintained and even when hot water is poured and restored, the volume and excellent resilience (return to hot water) ).

  Examples of the present invention will be described below. Hereinafter, “%” and “parts” mean “% by weight” and “parts by weight” unless otherwise specified. Analysis of lipids was performed according to the chloroform / methanol mixed solvent extraction method unless otherwise specified.

(Production Example 1) Preparation of soybean emulsified composition 1
The suspension was made by adding 4.5 times the amount of water at 50 ° C. to 3.5 kg of soybean powder made to NSI 59.4 by wet heat treatment, and stirred for 30 minutes while keeping warm and extracted with water. The pH at this time was 6.7. Centrifugation of a three-layer separation method was continuously performed at 6,000 × g, and separated into (1) a floating layer, (2) an intermediate layer, and (3) a precipitation layer. And the fraction 6.3kg which combined the floating layer and the precipitation layer was collect | recovered, and the soybean emulsification composition A was prepared.

(Production Example 2) Preparation of soybean emulsified composition 2
The soybean emulsified composition A prepared in Production Example 1 was added 0.5 times by weight and further homogenized with a high-pressure homogenizer at 13 MPa, and then the homogenized liquid was heated at 142 ° C. for 7 seconds by a steam direct blowing method. The insoluble fiber was separated and removed at 6,000 × g with a continuous centrifuge, and a supernatant fraction was obtained.

  The soybean emulsified compositions A and B obtained in Production Examples 1 and 2 were partially lyophilized for analysis, dried as general components, protein per dry matter (by Kjeldahl method), lipid (chloroform / methanol mixed solvent) (By an extraction method) and ash content were measured, and further, LCI value was analyzed as an estimated value of lipoxygenase protein content and LP content by SDS-PAGE. For comparison, the soy flour used as a raw material and the commercially available soybean emulsified composition “Soy Supreme Kreme” (SunOpta Grains and Foods Group) presumed to be produced by the method of US Pat. No. 6,548,102 ) And powder type) were similarly analyzed. Each analysis value is shown in Table 2.

(Table 2)

  Soy emulsified compositions A and B were rich in lipid content relative to protein compared to soybean flour, and the protein composition was significantly different from soybean flour and commercially available soybean emulsified compositions. That is, the LCI value was 55 or more, preferably 58 or more, and further 60 or more, so that LP was concentrated and the amount of lipoxygenase protein was also high. The soybean emulsified composition having such a composition is a component composition not found in conventional soymilk or okara. The flavors of these compositions A and B are also concentrated in the natural taste inherent in existing soymilk and soybeans, and unpleasant tastes such as the blue odor, astringent taste, and astringency of soybeans, which were previously considered problems. No, it had a very rich flavor.

(Comparative Example 1) Tofu (control)
Traditionally produced traditionally manufactured by adding 0.5 parts of bittern to 80 parts of commercial soymilk (dry matter content 11%), mixing well, filling into a container, steaming in a steamer at 95 ° C for 25 minutes, naturally cooling Got a typical tofu.
The tofu obtained was a hard and fragile gel that did not melt immediately in the mouth, and had a texture that could be finely broken by chewing.

(Example 1) Tofu 2
Add 80 parts of bittern to 80 parts of soybean emulsified composition B (dry matter content 18.2%) obtained in Production Example 2, mix well, fill into a container, cook in a steamer at 95 ° C for 25 minutes, Cooled to obtain tofu.
The obtained tofu was not as hard and brittle as the tofu of Comparative Example 1, but had a soft and crisp physical property. In addition, the mouthfeel is creamy and melts well in the mouth, rather than tofu, with a creamy pudding with a smooth mouthfeel, or a rich mouthfeel like Ankimo (ancho liver) there were. The flavor was clearly different from that of Comparative Example 1 and had a richer and better soybean flavor.
When ponzu soy sauce was applied to the obtained tofu of the present invention, it was very delicious.

(Example 2) Tofu 3
In the composition of Comparative Example 1, 8 parts, 32 parts, and 48 parts of soy milk were replaced with the soybean emulsified composition B of Production Example 2, and the substitution rate of soy milk was 10%, 40%, and 60% in the same manner. Got tofu.
The obtained tofu had a richer flavor as the substitution rate was higher, and became a texture with a creamy feeling.

(Example 3) Soy seasoning Soy emulsified composition B obtained in Production Example 2 was mixed with 75 parts of ponzu soy sauce and mixed well to obtain a soy seasoning. When this seasoning was eaten over sashimi, it had a creamy, mellow acidity and richness, an appearance color and viscosity similar to sesame seeds, and a very good flavor compatibility with sashimi.

(Example 4) Yuba The soybean emulsion composition B obtained in Production Example 2 was filled in a flat tray to a height of 2 cm and frozen in a freezer at -20 ° C for 10 days. When this was thawed, it became a fine yuba piece, and when it was eaten, it had a thick texture and a texture and flavor of kumage yuba. When seasoning liquid was added to this, it was able to eat more deliciously.

(Reference Example 1) Frozen tofu (control)
15 kg of water (10 ° C.) was added to 5 kg of whole soybeans and immersed for 14 hours. This was separated into soaked whey and soaked soybeans with a 10 mesh sieve. Next, the soaked soybeans were made into kure using a grinder (manufactured by Nagasawa Machinery Co., Ltd., hereinafter the same) together with 25 kg of ground water (20 ° C.). This was separated into soy milk (solid content concentration 9%) and okara using a separator (manufactured by Topher Co., Ltd., hereinafter the same). This soymilk was heat-treated at 98 ° C. for 5 minutes using an indirect heating apparatus (manufactured by Hoshitaka Co., Ltd., hereinafter the same). The obtained soymilk was adjusted to a solid content concentration of 12% at a vacuum pressure of 100 torr with a concentrator (manufactured by Nisaka Manufacturing Co., Ltd., hereinafter the same) to obtain concentrated soymilk.
Next, this concentrated soymilk is adjusted to 75 ° C., and 100 parts of the concentrated soymilk, 3 parts of waxy corn starch “Delica SE” (manufactured by Nissho Chemical Co., Ltd.) and dextrin “Sandeck 250” (Sanwa Starch) 2 parts of Kogyo Co., Ltd.) and 0.9 part of Magnesium Fine TG “Magnes Fine TG” (manufactured by Kao Corporation) were added and solidified in a mold box. The solidification temperature was 70 ° C. After solidification, steaming and heating were performed at 90 ° C. for 40 minutes. This was cooled to 20 ° C. or lower, cut into a predetermined size, and rapidly frozen in an atmosphere of about −35 ° C. to obtain frozen tofu (control).

(Examples 5 and 6) Frozen tofu For the concentrated soy milk obtained in Reference Example 1, the soy emulsified composition B (solid content concentration 18.2%) obtained in Production Example 2 was added to the concentrated soy milk: soy emulsified composition. Product B = 70: 30 (Example 5), 40:60 (Example 6) were mixed at a ratio and prepared in the same manner as in Reference Example 1 to obtain frozen tofu.

(Reference Example 2) Frozen deep fried (control)
The tofu before freezing was prepared in the same manner as in Reference Example 1 except that the soymilk solid content concentration was 16%. This tofu was fried in rapeseed oil at 180 ° C. for 2 minutes, and then snap-frozen in an atmosphere of about −35 ° C. to obtain a frozen deep-fried (control).

(Examples 7 to 9) Frozen deep-frying Concentrated soy milk obtained in Production Example 2 (solid content concentration 18.2%) with concentrated soy milk obtained in Reference Example 2, concentrated soy milk: soy emulsified Composition B = 85: 15 (Example 7), 70:30 (Example 8), mixed at a ratio of 40:60 (Example 9), prepared in the same manner as in Reference Example 1, and before freezing Tofu was prepared. This tofu was fried with rapeseed oil at 180 ° C. for 2 minutes, and then quickly frozen in an atmosphere of about −35 ° C. to obtain a deep-fried deep-fried chicken.

(Quality evaluation method)
The texture was sensory evaluated after thawing frozen tofu and deep-fried to room temperature. A smooth and tofu-like texture was scored 5 points, a hard and poorly melted mouthfeel, and a grainy texture due to the addition of starch was scored 1 point. As for the flavor, 5 points were given to feel the preferred bean flavor, and 1 point was given to those that did not feel the bean taste. Evaluation was performed by a five-point scoring method with five panelists.

(Table 3) Additive effect of soybean emulsified composition B on frozen tofu

(Frozen tofu evaluation)
Reference Example 1 had a light flavor with little rich soybean flavor. Moreover, the texture was hard and was the same texture as the conventional tofu.
In the case of the concentrated soymilk: soy emulsified composition B = 70: 30 in Example 5, compared to Reference Example 1, a rich (rich) flavor of soybeans is felt, yet it does not smell blue, and the texture is The texture was soft and smooth with good mouth melting, and the tofu grains melted when chewed.
In the case of concentrated soymilk: soy emulsified composition B = 40: 60 in Example 6, a thicker soybean flavor is felt compared to Example 5, and the texture is very soft like pudding. It was smooth and melted well in the mouth, with a creamy texture.

(Table 4) Effect of adding soybean emulsified composition B to deep-fried frozen silk

(Evaluation of deep-fried silk)
In Reference Example 2, the rich flavor of soybean was small and light. In addition, the texture was hard, and it did not melt immediately in the mouth, but the mouth melted was bad.
In the case of the concentrated soymilk: soy emulsified composition B = 85: 15 in Example 7, a slightly soy flavor was felt compared to Reference Example 2, and a change to a soft and smooth texture was felt.
In the case of the concentrated soymilk: soy emulsified composition B = 70: 30 in Example 8, a thicker soybean flavor is felt than in Example 7, and the texture is soft and smooth. there were.
In the case of the concentrated soymilk: soy emulsified composition B = 40: 60 in Example 9, it is preferable that the flavor of rich soybean is felt stronger than in Example 8, and the texture is very soft and smooth and melts in the mouth. Was also very good and had a very creamy texture.

  From the results of Examples 5 to 9 and Reference Examples 1 and 2 described above, a sufficient addition effect is obtained, and the replacement ratio of the soybean emulsified composition B with respect to soy milk is preferably 15% or more, more preferably 20% or more. A rich soybean flavor was imparted, and a soft and smooth texture was achieved.

(Reference Example 3) Cancer pound 1 (control)
As a soy protein raw material, powdered separated soy protein “Fuji Pro E” (Fuji Oil Co., Ltd., the same in the following examples) 450 parts, rapeseed oil 360 parts and water 1420 parts are put into a silent cutter, and about 20 parts. The mixture was kneaded at 0 ° C. and uniformly emulsified for 3 minutes to prepare an emulsion. To this emulsion, 15 parts of seasoning, 18 parts of okara and 30 parts of flour were added, and 150 parts of diced carrot and 9 parts of sesame were added and mixed to obtain a dough.
The dough was formed into a diameter of 58 mm, a thickness of 10 mm, and one piece of 27 g with a molding machine. This is heated in the low temperature part (92-135 ° C) for 8 minutes and in the high temperature part (155-180 ° C) for 1 minute 30 seconds. After air cooling, it is rapidly frozen at -35 ° C to obtain frozen cancer. It was.

(Example 10) Cancer pounding 2 (with soybean emulsified composition B)
In the preparation of the cancer mushroom of Reference Example 3, the whole amount of water was replaced with the soybean emulsified composition B obtained in Production Example 2, and the others were similarly obtained.
The resulting cancer mushroom has a sponge-like structure inside, is larger than conventional cancer mushrooms, maintains a volume even after boiling, contains a seasoning liquid, and has an unprecedented juicy mouthfeel. Had a texture. In addition, the flavor had the original richness of soybeans.

(Comparative Example 2)
In the method for producing cancer refractory of Reference Example 3, the whole amount of water was replaced with whole soybean soymilk (solid content: 9.1%, protein: 4.7%, oil content: 3.6%). I got back.

(Comparative Example 3)
In the cancer-drinking production method of Reference Example 3, the entire amount was replaced with a kneading cream “Milrea” (solid content 28.4%, oil content 15.0%, manufactured by Fuji Oil Co., Ltd.) instead of water. I got cancer.

(Examples 11-14) Cancer mocking 3 (change in blending amount of soybean emulsified composition B)
In the method for producing cancer remorse of Reference Example 3, the soybean emulsified composition B obtained in Production Example 2 is blended with 142 parts, 355 parts, 710 parts, 1420 parts per dough, and the protein contained in the dough The amount of water was adjusted so that the amounts were equal, and in the other cases, each cancer reversion with a water substitution rate of 10%, 25%, 50%, and 100% was finally obtained in the same manner (Examples 11 and 12). , 13, 14). As for the obtained cancer mushroom, as the blended amount of the soybean emulsified composition B was increased, the volume after fried food was increased, and a cancer mushroom that contained a seasoning liquid was obtained.

(Evaluation method)
The obtained cancer squirrel was measured by visually observing the degree of swelling of the dough and measuring the long side (X), short side (Y), and thickness (H) with a caliper. The volume was calculated from mm), and the expanded state after the frying was confirmed. The volume (V) was calculated as V≈R ² × 3.14 × H, where ½ of the average value of the long side and short side was the radius (Rcm). The numerical value was expressed as a ratio (%) when the volume of Reference Example 3 was 100.
Then, it was boiled for about 15 minutes in a Japanese-style seasoning liquid (2 tablespoons soy sauce, 4 tablespoons sugar, 4 teaspoons of mirin, 4 teaspoons of sake, and 800 cc of soup stock), and then taken out and weighed. Then, the absorption ratio of the seasoning liquid of the cancer pounding was measured by the ratio (%) of the cancer pounding weight after boiling to the weight of the cancer pounding before cooking.
Furthermore, the taste, shape (swelling) and liquid absorbency of cancer resurrection were evaluated in five levels: (++++) very good, (++) good, (+) slightly good, (±) normal, (−) bad. .

(Table 5)

(Evaluation results)
From Examples 10 to 14 and Comparative Examples 2 and 3, as a measure of the substitution rate of the soy emulsified composition B with respect to water that provides a sufficient addition effect, the substitution rate of the soy emulsified composition B with respect to water is 10% or more. If it is preferably 25% or more, more preferably 50% or more, the shape after frying has a thickness and a cancerous rejuvenation can be obtained. The inside had a fine sponge-like structure, and after boiling it well contained the seasoning liquid, and it was possible to obtain a succulent and thrilling cancer.

(Reference Example 4) Fried chicken 1 (control)
500 parts of powdered soy protein, 60 parts of fat (palm oil), 1550 parts of water, 25 parts of corn starch and 5 parts of salt are put into a silent cutter, kneaded at about 20 ° C., and uniformly mixed and emulsified for 3 minutes. An emulsion was prepared. Thereafter, 12 parts of magnesium chloride dissolved in 15 parts of water was added, and the mixture was further mixed for 1 minute to prepare a dough having an appropriate hardness. This dough was molded into 65.5 × 46 mm, 15.5 g using a molding machine. This was fried in a three-stage fryer (4 minutes at 70 ° C., 2 minutes at 110 ° C., 4 minutes at 170 ° C.) using a 100 × 77 mm mold to obtain fried chicken.

(Example 15) Fried chicken 2 (mixed with soybean emulsified composition B)
In the production of deep-fried food of Reference Example 4, deep-fried food was obtained in the same manner as Reference Example 4 except that 760 parts of 1550 parts of water were replaced with soybean emulsified composition B obtained in Production Example 2.
The obtained fried chicken had a plump appearance and the inside was a fine texture. Compared to conventional fried chicken, it has a flavor with a rich soybean-derived taste, and when seasoned with a seasoning liquid, the seasoning liquid is well absorbed and a juicy seasoned fried food is obtained.
This fried chicken was further fried and drained so that the weight of the seasoning liquid was 1: 1, and then heat-dried to obtain a deep-fried fried chicken with a volume (thickness) close to that before seasoning. The seasoned dry fried chicken was well returned to the hot water, and a deep-fried fried chicken well containing the seasoning liquid was obtained.

(Comparative Example 4)
Reference Example 4 except that 760 parts of 1550 parts of water were replaced with whole soybean soy milk (solid content: 9.1%, protein: 4.7%, oil content: 3.6%) In the same manner as above, fried chicken was obtained.

(Comparative Example 5)
Reference Example, except that 760 parts of 1550 parts of water were replaced with kneading cream “Mirrea” (solid content 28.4%, oil content 15.0%, manufactured by Fuji Oil Co., Ltd.) In the same manner as in No. 4, fried chicken was obtained.

(Examples 16 to 19) Deep-fried oil 3 (change in blending amount of soybean emulsified composition B)
In the production of deep-fried fried food of Reference Example 4, 500 parts of powdered soy protein and 60 parts of rapeseed oil were prepared, and the soybean emulsified composition B obtained in Production Example 2 was 150 parts, 380 parts, 760 parts, 1525 per dough preparation. The water content is adjusted so that the amount of protein contained in the dough is equal, and the rest of the frying is 10%, 25%, 50%, and 85%. Obtained (Examples 16, 17, 18, 19).

(Evaluation method)
The resulting deep-fried fried food was measured by visually observing the degree of expansion of the dough, then measuring the size of the long side, short side, and thickness with calipers, calculating the volume from the average value of 5 pieces (mm), The swelling state of was confirmed. The numerical value was expressed as a ratio (%) when the volume of Reference Example 4 was 100.
And the obtained fried chicken was boiled for about 3 minutes with a Japanese-style seasoning liquid, then taken out and weighed. And the absorptivity of the fried seasoning liquid was measured by the ratio (%) of the weight after cooking to the weight before cooking.
Furthermore, the flavor, shape (bulge) and liquid absorbency of fried chicken were evaluated in five levels: (++) very good, (++) good, (+) slightly good, (±) normal, (−) bad.

(Table 6)

(Evaluation results)
From Examples 15 to 19 and Comparative Examples 4 and 5, as a measure of the substitution rate of the soy emulsified composition B with respect to water that provides a sufficient addition effect, the substitution rate of the soy emulsified composition B with respect to water is 10% or more. If it is preferably 25% or more, more preferably 50% or more, the shape after frying has a thickness, and a deep fried chicken can be obtained. The inside had a fine sponge-like structure, and after boiling it well contained the seasoning liquid, and a fried chicken with a juicy taste could be obtained.

That is, the present invention
(1) Protein content per dry matter 25% by weight or more, (meaning a content of a chloroform / methanol mixed solvent extract.) Lipid content is not more 100% or more by weight for the protein content, LCI value of 55% The soybean soy emulsified composition as described above is used as a raw material, processed soybean food,
(2) The processed soybean food according to (1), wherein the soybean emulsion composition has a lipid content of 35% by weight or more per dry matter,
(3) The processed soybean food according to (1), wherein the soybean fiber emulsified composition has a dietary fiber content of 10% by weight or less per dry matter.
(4) The processed soybean food according to (1), wherein the content of lipoxygenase protein per total protein in the soybean emulsified composition is 4% or more,
(5) The processed soybean food according to the above (1), wherein the processed soybean food is tofu, yuba, soybean seasoning, deep-fried oil, cancer throbbing, or deep-fried food.
(6) Protein content per dry matter 25% by weight or more, (meaning a content of a chloroform / methanol mixed solvent extract.) Lipid content is not more 100% or more by weight for the protein content, LCI value of 55% A texture or flavor improver for manufacturing processed soybean food, comprising the soybean emulsified composition as described above,
(7) a protein content per dry matter 25% by weight or more, (meaning a content of a chloroform / methanol mixed solvent extract.) Lipid content is not more 100% or more by weight for the protein content, LCI value of 55% A method for improving the texture or flavor of processed soybean foods, characterized in that the soybean emulsified composition as described above is used as a raw material.

-Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. At this time, not only neutral lipids but also most of the lipids including polar lipids are not eluted in the water extract, but transferred to the insolubilized protein or dietary fiber to make the precipitation side (insoluble fraction). is important. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side. In addition, a small amount of lipid is also eluted on the supernatant side during extraction, but it is not finely emulsified like the lipid in soy milk, and it is centrifuged at 15,000 xg or less, or about 5,000 xg or less. In this respect, it is preferable to use a centrifuge. Depending on the equipment used, the centrifugal separator can be ultracentrifugated at 100,000 × g or more. In the case of the reduced-fat soy protein material used in the present invention, the ultracentrifugal separator is not used. Implementation is possible.
Further it is also possible to promote lipid separation from soymilk by adding demulsifier after the time of water extraction or water extraction, demulsifier has a particularly limited. However, the preparation of the reduced-fat soybean protein material used in the present invention can be carried out without using a demulsifier.

Claims (7)

The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% or more. A soybean processed food, wherein the soybean emulsion composition is used as a raw material. The processed soybean food according to claim 1, wherein the soybean emulsion composition has a lipid content of 35% by weight or more per dry matter. The processed soybean food according to claim 1, wherein the content of dietary fiber in the soybean emulsified composition is 10% by weight or less per dry matter. The processed soybean food according to claim 1, wherein the content of lipoxygenase protein per total protein in the soybean emulsified composition is 4% or more. The processed soybean food according to claim 1, wherein the processed soybean food is tofu, yuba, soybean seasoning, deep-fried oil, cancer throbbing, or deep-fried food. The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% or more. A texture or flavor improver for producing a processed soybean food, comprising a soybean emulsified composition. The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% or more. A method for improving the texture or flavor of processed soybean food, characterized by using a soybean emulsified composition as a raw material.