JP2019076027A - Manufacturing method of milt-like foods - Google Patents

Abstract

To provide a method of easily manufacturing milt-like foods, which is inexpensive, low in contents of purine body or cholesterol, and has texture and flavor specific for natural milt.SOLUTION: Milt-like foods having texture and flavor specific for milt by contacting an emulsified oil and fat composition containing soybean emulsified composition containing specific protein and lipid, soybean protein derived from a specific soybean protein raw material of which percentage of lipid compatible protein in soybean protein is reduced, oil and fat, a seasoning, and cation reactive polysaccharide, with a solution of a soluble cation raw material.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a leuko-like food, and relates to a method of producing a leuko-like food having a texture and taste of white matter which is pure plant-like and does not contain any white matter derived from fish.

Shiroko, such as cod and pufferfish, is a high-grade food that is prized as a natural delicacy food because of its unique smooth texture and flavor. However, since it is obtained from the above-mentioned fish, the supply amount and the supply time are limited, and it is distributed as a relatively expensive food.

In addition, although whitefish is a food that is preferred by the general public for its unique texture and flavor, it is a food that is avoided by people with diseases such as gout because it has a very high purine body and cholesterol content. .

From the above, it has been considered to be an inexpensive white food having a purine body and a low content of cholesterol and having a unique texture of natural white food.
Patent Document 1 is characterized in that at least one of alginic acid and agar solution is added to a mixture obtained by heating and stirring tofu and seaweed paste, and the mixture is sprayed into a solution diluted with calcium, vinegar and water to coagulate in the solution. The present invention relates to a method for producing processed food. According to this method, it is described that only the surface coagulates and a processed food having an appearance like white sheet is obtained, but the preparation of seaweed paste is complicated and can not be said to be a highly versatile method. .

Patent Document 2 discloses artificial fish eggs such as artificial salmon roe, artificial caviar and the like having a coated outer layer similar to Patent Document 1, although they are not a leuko-like food. This method is, for example, gelation by releasing the inner layer sol and the outer layer sol containing different gelling agents into the atmosphere from a double tubular nozzle to form particles, which are dropped into a calcium chloride solution. Particles are obtained as artificial fish eggs. According to this method, when eaten, there is a feeling of rupture of a film unique to natural salmon roe, and artificial fish eggs with color tone and odor similar to those of natural salmon roe are obtained. No mention was made of how to obtain the flaky flavor.

JP, 2013-179904, A Unexamined-Japanese-Patent No. 5-308930

Based on the above, the present inventors made it a task to obtain a leuko-like food which is simple, inexpensive, has low purine and cholesterol content, and has a unique texture and taste of natural leuko-like.

As a result of intensive studies aimed at solving the above problems, the present inventors have derived a soybean emulsion composition containing a specific protein and lipid, and a specific soybean protein material origin in which the proportion of lipophilic protein in soybean protein is reduced. The surface is gelled by bringing the emulsified fat composition containing soy protein, fat and oil, seasoning and cationically reactive polysaccharide into contact with an aqueous solution of a soluble cationic material, and the white food like unique texture and The present inventors have completed the present invention by finding that a flavor-like white powder-like food can be obtained.

That is, the present invention is as follows.
(1) 1.5 to 4% by weight of protein derived from the following soybean emulsified composition A, 1.5 to 4% by weight of protein derived from soybean protein material B, 1 to 5% by weight of normal temperature liquid oil, seasoning and cationic reaction A method for producing a leuco-like food, which comprises bringing droplets of an emulsified oil composition containing 0.5 to 3% by weight of a soluble polysaccharide into contact with an aqueous solution of a soluble cationic material.
Soybean emulsified composition A: The protein content per dry matter is 25% by weight or more, the lipid content (refers to the content as a chloroform / methanol mixed solvent extract) is 100% by weight or more based on the protein content, and the LCI value The soybean emulsion composition whose (the content ratio of lipophilic protein in soybean protein) is 55% or more.
Soy protein material B: The ratio of the lipophilic protein in the total protein is 40% or less as LCI value, and the lipid content (refers to the content as chloroform / methanol mixed solvent extract) is 10 weight to the protein content Soy protein material which is less than%.
(2) The total content of the protein derived from soybean emulsified composition A and the protein derived from soybean protein material B is 3 to 8% by weight, and the content ratio of the protein derived from soybean emulsified composition A to the protein derived from soybean protein material B The method for producing a leuco-like food according to (1), wherein
(3) The method for producing a rattan-like food according to (1) or (2), wherein the cationically reactive polysaccharide is sodium alginate and the soluble cationic material is calcium chloride or calcium lactate.

According to the present invention, it has become possible to simply provide an inexpensive method for producing a leuko-like food having a low texture of purine and cholesterol and having a unique texture and taste of natural leuko-like.

The present invention comprises 1.5 to 4% by weight of protein derived from soybean emulsion composition A, 1.5 to 4% by weight of protein derived from soybean protein material B, 1 to 5% by weight of normal temperature liquid oil, seasoning and cationic reactivity The method is a method for producing a plague-like food, which comprises bringing droplets of an emulsified oil composition containing 0.5 to 3% by weight of a certain polysaccharide into contact with an aqueous solution of a soluble cationic material. Hereinafter, the present invention will be described in detail.

(Soy emulsion composition A)
The soybean emulsion composition A used in the present invention is a material such as soybean milk in which soybean protein is emulsified with lipids, the protein content per dry matter is 25% by weight or more, and the lipid content is 100% with respect to the protein content % Or more.
In addition, what is obtained from the soybean which modified | denatured-processed previously until water-soluble nitrogen index (NSI: Nitrogen Solubility Index) becomes a specific range is especially preferable. The soybean emulsion composition obtained from such a raw material has a particularly high proportion of lipophilic protein (or lipoxygenase protein as another index) other than glycinin and β-conglycinin among contained soybean proteins, so It is an emulsion composition containing a large amount of lipid and polar lipid. That is, the protein content per dry matter is 25% by weight or more, the lipid content is 100% by weight or more with respect to the protein content, and the LCI value (Lipophilic Proteins Content Index) is 55% or more, more preferably 60% or more Is the main feature. Here, the LCI value is an index for estimating the proportion of the lipophilic protein in the protein. The description of Japanese Patent Application Laid-Open No. 2013-143931 is incorporated for details of the method of measuring the LCI value and the composition of the protein and lipid of the soybean emulsion composition.

(Protein of soybean emulsified composition A)
The protein content of the soybean emulsion composition A 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.
The protein content in the present invention is determined as the amount of nitrogen by the Kjeldahl method, and is determined by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.

(Fat of soybean emulsified composition A)
The lipid content of the soybean emulsion composition A used in the present invention is 100% by weight or more, preferably 120 to 300% by weight, more preferably 120 to 200% by weight with respect to the protein content, and contains more lipid than protein. Is a feature.
Generally, the lipid content is measured by the ether extraction method, but since the soybean emulsion composition contains a large amount of polar lipids which are difficult to extract with ether in addition to neutral lipids, the lipid content in the present invention is chloroform: methanol The amount of extract extracted for 30 minutes at normal pressure boiling point is a total lipid amount using a mixed solvent of 2: 1 (volume ratio), and this is the calculated value of the lipid content. As a solvent extraction apparatus, "Sock Tech" manufactured by FOSS can be used.

(Dry matter content of soybean emulsion composition A)
The soybean emulsion composition A used in the present invention usually has a fresh cream-like property, and the usual dry matter is about 15 to 30% by weight, but it is not particularly limited. That is, it may be a liquid having a low viscosity by water, a cream having a higher viscosity after being concentrated and processed, or a powder having a powder processed.

(Manufacturing aspect of soybean emulsion composition A)
The above-mentioned specific soybean emulsified composition used in the present invention is prepared, for example, by adding water to full fat soybean to prepare a suspension or soymilk, and fractionating it with a centrifugal separator to separate the upper layer portion having a low specific gravity. You can get it.
In addition, in order to efficiently obtain a soybean emulsion composition having an LCI value of 55% or more, soybean having a specific property is used as a raw material. For example, water-soluble soybeans such as whole-fat soybeans containing a specific water-soluble protein and having a lipid content per dry matter of 15% by weight or more, such as a water-soluble nitrogen index (Nitrogen Solubility Index) of 20 to 77, After the step of preparing the suspension, the suspension is subjected to solid-liquid separation, and neutral lipids and polar lipids are transferred to the insoluble fraction to remove the water-soluble fraction containing proteins and carbohydrates, and insoluble It can be obtained by collecting fractions. For the details of this production mode, the description in JP-A-2013-143931 is incorporated.

(Soy protein material B)
The specific soybean protein material B used as a raw material of the present invention is mainly composed of glycinin and β-conglycinin-based proteins extracted from soybeans as a main component, and the proportion of the lipophilic protein in the total protein There is little
That is, it is a soy protein material characterized in that the proportion of the lipophilic protein in the total protein is 40% or less as LCI value.
(Product form of soy protein material B)
The form of the product of the soy protein material B is not particularly limited as long as the above requirements are satisfied, and specific examples include soymilk, but as a form other than soymilk, a form in which the purity of protein is further increased using the soymilk as a raw material The soybean protein is typically separated from soymilk by removing water-soluble components such as carbohydrates and ash from the soymilk to increase the purity of the protein, and further fractionating the protein of the soymilk or the separated soy protein to obtain glycinin or The form of fractionated soybean protein which raised the purity of (beta)-conglycinin is mentioned.

(Protein of soy protein material B)
The protein content of the soy protein material B is preferably in the range of 30 to 99% by weight per dry matter. When the soy protein material is in the form of soy milk, the lower limit is usually 45% by weight or more, 50% by weight or more, 55% by weight or more per dry matter, and the upper limit may be 70% by weight or less or 65% by weight or less . Depending on the processing method, such as protein fractionation or addition of other components, it may be in the range of 30% by weight or more and less than 45% by weight. When the soy protein material is in the form of separated soy protein in which the protein purity is increased by further purifying the soymilk, the lower limit is 70% by weight, or 80% by weight or more, and the upper limit is 99% by weight or less, or 95 It may be at most weight percent. The protein content in the present invention is determined as the amount of nitrogen by the Kjeldahl method, and the amount of nitrogen is determined by multiplying the amount of nitrogen conversion by a nitrogen conversion factor of 6.25.

Lipophilic proteins are the major acid-precipitable soy proteins of soybean, which are minor acid-precipitable soy protein groups other than glycinin (7S globulin) and β-conglycinin (11S globulin), such as lecithin and glycolipids. It is accompanied by many polar lipids. Hereinafter, it may be simply abbreviated as "LP".
Since LP is a mixture of miscellaneous proteins, it is difficult to identify all the individual proteins and to measure the content of LP strictly. However, the following LCI (Lipophilic Proteins Content Index: lipids in soy protein) It can be estimated by determining the affinity protein content ratio) value.
According to this, the LCI value of the protein in the soy protein material B is usually 40% or less, more preferably 38% or less, and still more preferably 36% or less.
In the case of producing a general soybean protein material by using a normal non-denatured (NSI 90 or more) soybean as a raw material, since LP exists in a soluble state, when it is extracted with water, it is extracted to the water soluble fraction side. On the other hand, in the case of soy protein material B, LP is produced by being denatured and insolubilized by heat treatment in raw soybean, so that LP is difficult to extract and remains on the insoluble fraction side.
By thus reducing the proportion of LP in the protein, it is possible to obtain a soy protein material in which the lipid content is kept at a very low level. The method of estimating the LP content and the method of measuring the LCI value use the description of JP-A-2013-143931.

Soy protein material B can be the main component in which the carbohydrate and protein occupy the majority of the dry matter, in which case the content of carbohydrate (dry matter minus lipid, protein and ash content) is the total content with protein When it represents, 80 weight% or more is preferable per dry matter, More preferably, it is 85 weight% or more. The remaining components of the dry matter consist essentially of ash and traces of lipids, and the ash content is usually at most 15% by weight, preferably at most 10% by weight, based on dry matter. Although dietary fiber is contained in carbohydrates, soy protein material A has a trace amount of 3% by weight or less, preferably 2% by weight or less, based on dry matter, since dietary fiber is removed.

(Lipid of soy protein material B)
It is preferable that the soybean protein material B contains only a lipid having a value lower than the ratio of the lipid content / protein content of soybean powder which is the raw material, and that the content of polar lipids as well as neutral lipids is also low. In contrast, defatted soymilk is generally obtained by extracting the defatted soybean obtained by defatting soybean with hexane, and this defatted soymilk is still contained in a large amount without removal of polar lipids.
Therefore, the lipid content in soy protein material B is the total amount of lipid extracted for 30 minutes at normal pressure boiling point using a mixed solvent of chloroform: methanol 2: 1 (volume ratio) after freeze-drying the sample It is assumed that the lipid content is calculated. As a solvent extraction apparatus, "Sock Tech" manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

The soy protein material B preferably has a lipid content of less than 10% by weight, more preferably less than 9% by weight, still more preferably less than 8% by weight, still more preferably less than 5% by weight, still more preferably 4% by weight. % Or less and 3 wt.% Or less are also possible. That is, a soy protein material in which total lipids including neutral lipids and polar lipids are extremely less than proteins is one preferred embodiment. By providing a soy protein material having a small amount of LP and a small amount of total lipids for lactic acid fermentation, it is possible to obtain a lactic acid fermented product having a clean flavor that is extremely hard to feel a bluish smell. As such a raw material, for example, "Reduced soybean protein material" disclosed in JP 2012-16348A corresponds. Although defatted soymilk extracted from defatted soybeans defatted with ordinary organic solvents contains almost no neutral lipids, it has a lipid content of approximately 5 to 6% by weight, since polar lipids are partially extracted. is there. In this embodiment, the lipid content per dry matter is also preferably 5% by weight or less, preferably 3% by weight or less, more preferably 2% by weight or less, and further preferably 1.5% by weight or less.

(Dry matter content of soy protein material B)
When the soy protein material B is in the form of soymilk and the property is liquid, the dry matter (dry matter) is usually about 3 to 20% by weight, but it is not particularly limited. That is, it may be a liquid having a low viscosity by hydrolysis, or one having a high viscosity by concentration processing such as vacuum concentration or freeze concentration, or may be powdered by powder processing such as spray drying or lyophilization. It may be

In the present invention, the emulsified product A and the soy protein material B are used in combination to prepare a leuko-like food, but the protein content derived from the emulsified product A is 1.5 to 4% by weight, more preferably 2 ~ 4 wt%, most preferably 2 to 3.5 wt%. Below the lower limit, there is a tendency for the richness to be poor and to have a pale taste. On the other hand, if the upper limit is exceeded, the soymilk sensation is a little too strong, and it tends to be an odd white food with an unpleasant flavor. The protein content derived from the soy protein material B is 1.5 to 4% by weight, more preferably 2 to 4% by weight, and most preferably 2 to 3.5% by weight. Below the lower limit, the soymilk taste is a little too strong, and it tends to be an odd white food with an unpleasant flavor. On the other hand, if the upper limit is exceeded, the richness tends to be reduced and it tends to be pale.

In the present invention, the total amount of the protein derived from the soybean emulsion composition A and the protein derived from the soybean protein material B is preferably 3 to 8% by weight, more preferably 4 to 7% by weight. If the total amount is less than 3% by weight, it tends to have a poor sense of richness and a pale taste. On the other hand, if it exceeds 8% by weight, the soymilk taste is a little too strong, and it tends to be a childlike food with an unpleasant flavor.

The content ratio of the protein derived from the soybean emulsion composition A to the protein derived from the soy protein material B is preferably 0.3 to 3, and more preferably 0.5 to 2.5. When the content ratio is less than 0.3, the rich feeling tends to be poor and the light and white flavor tends to be obtained. On the other hand, if the upper limit is exceeded, the soymilk sensation is a little too strong, and it tends to be an odd white food with an unpleasant flavor.

In the present invention, a lecithin-like food product is prepared by using soybean emulsion composition A and soybean protein material B in combination, and one aspect of the preparation is as follows.
As the soybean emulsion composition A, for example, a cream-like soybean emulsion composition described in JP-A-2013-143931 (dry matter content 15 to 30% by weight, protein content in dry matter 25 to 50% by weight, dry matter) Using a lipid content of 40 to 75% by weight), as a soybean protein material B, for example, a reduced-fat soybean protein material (dry matter content 3 to 20% by weight, protein content in dry matter 45 to 70 described in JP-A-2012-16348). % By weight, lipid content in dry matter 10% by weight or less) When used, 30 to 70 parts by weight of soybean emulsion composition A and 70 to 30 parts by weight of soybean protein material B are prepared, preferably soybean emulsion composition A and soybean protein By preparing the total amount of the raw material B to be 80 to 98 parts by weight, it is possible to obtain the target white powder-like food.

In another embodiment of preparing the leuko-like food according to the present invention, a concentrate or dry powder thereof can be used as the soy emulsion composition A in place of the above-mentioned cream-like soy emulsion composition. Moreover, it can replace with the said fat-reduced soy protein raw material as the soy protein raw material B, and can use the concentrate and dry powder. When using such a concentrate or dry powder, it is dispersed and dissolved in an appropriate amount of water so as to adjust the protein content derived from the soybean emulsified composition A and the soybean protein material B, It can be prepared.

(Fat and oil)
The white powder-like food of the present invention contains 1 to 5% by weight, preferably 2 to 4% by weight, of a normal temperature liquid oil having a rising point of not more than 20 ° C. By containing such fats and oils, it is possible to impart an appropriate rich taste and umami taste to the white food. Examples of normal temperature liquid oil include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa Examples are vegetable fats and oils such as coconut oil and palm kernel oil, animal fats and oils such as milk fat, beef tallow, pork fat, pork fat, fish oil and soy sauce, and algae-derived fats and oils. It is also possible to use processed processed fats and oils. When the content of the normal temperature liquid oil is less than 1% by weight, the body and the taste of the white-collar-like food are reduced to give an unsatisfactory flavor. On the other hand, if it exceeds 5% by weight, it tends to have a slightly oily texture.

By using fish oil and algae-derived fat and oil containing DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) as normal temperature liquid fat and oil, it is possible to obtain a health-matched white-collar-like food containing DHA and EPA. . In particular, by using algae-derived fats and oils, it is possible to impart a moderate fresh odor and fishy odor similar to that of larch to a larch-like food. When fish oil itself is used as the normal temperature liquid oil, the deterioration odor derived from fish oil tends to be too strong.

(seasoning)
The white-collar-like food of the present invention contains an appropriate amount of seasoning. As seasonings, it is convenient to use granules or powder type of kelp, dried bonito, Japanese-style soup stock derived from fish powder, and the addition amount is preferably 0.5 to 2% by weight with respect to the Shirako-like food. By adding such a seasoning, it is possible to impart an appropriate flavor and taste to the Shirako-like food.

(Polysaccharides with cationic reactivity)
The cationically reactive polysaccharide used in the present invention is one which forms a gel rapidly by contacting with a soluble cationic raw material respectively in an aqueous solution, and carrageenan, LM pectin, gellan gum, sodium alginate and the like can be exemplified. In particular, it is preferable to use sodium alginate which rapidly forms a gel even in cold water, but the addition amount of such cationically reactive polysaccharides to the emulsified oil composition for white food is 0.1 to 3% by weight, preferably 0. 0.5 to 2% by weight.

Examples of the soluble cationic material used in the present invention include calcium chloride and calcium lactate. The aqueous solution concentration of the soluble cationic material is 0.1 to 5% by weight, preferably 0.5 to 2% by weight.

(Thickener)
In addition to the cationically reactive polysaccharide, a thickener can be added to the white matter-like food of the present invention in order to impart an appropriate amount of consistency to the inclusion part of the white matter-like food. As a thickener, gum arabic, tragacanth gum, guar gum, xanthan gum, tamarind gum, locust bean gum etc. can be illustrated. An appropriate amount of the thickener added is 0.01 to 3% by weight, preferably 0.05 to 2% by weight, based on the emulsified oil-and-fat composition for a lecithin-like food.

An emulsifier can be used in the white food product of the present invention as long as the flavor and texture are not impaired. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used, and lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid Examples include various organic acid monoglycerides such as monoglycerides, tartaric acid monoglycerides, acetic acid tartaric acid mixed monoglycerides, citric acid monoglycerides, diacetyl tartaric acid monoglycerides, lactic acid monoglycerides, and polyoxyethylene sorbitan fatty acid esters.

In addition to the above emulsifiers, pH adjusters such as phosphate can be used as well-known additives. Further, for the purpose of improving the shelf life, it is also possible to use a shelf life improving agent such as glycine, sodium acetate, egg white lysozyme and the like.

(Production method)
The white-collar-like food of the present invention can be produced, for example, according to the following procedure.
(1) Pre-emulsify after mixing soybean emulsion composition A, soybean protein material B, normal temperature liquid oil, seasoning, and cationic reactive polysaccharide, and homogenize using a high-pressure homogenizer etc. and then heat around 85 ° C. Sterilization is performed and then cooled to an article temperature of 3 to 7 ° C. to obtain an emulsified oil composition.
(2) Droplets of the emulsified fat composition obtained above are dropped or injected into an aqueous solution of a soluble cationic material having a concentration of 0.1 to 5% by weight, which has been adjusted to 5 to 20 ° C. Gelate the surface of the object.
(3) The white-collar-like food in which the droplet surface of the emulsified fat / oil composition is covered with gel is taken out from the aqueous solution of the soluble cationic material to obtain a white-collar-like food.

The white-collar-like food of the present invention obtained by the above-mentioned method is inexpensive and has a low content of purine and cholesterol and has a unique texture and taste of white-collar derived from fish. For example, when vegetable fats and oils are used as normal temperature liquid fats and oils, it is possible to obtain an inexpensive white powder like food in which the purine content is reduced by 90% and the cholesterol content is also reduced by 90% or more. Furthermore, when an algal-derived fat rich in DHA and EPA is used as the normal temperature liquid fat and oil, the purine body and cholesterol content are low, DHA and EPA containing functional displayable levels are contained, and a mild white odor similar to that of white matter And white fish-like food having a fishy odor can be obtained.

Examples are shown below, and the details of the present invention will be described more specifically. In the examples, "parts" or "%" are all based on weight.
The flavor evaluation in each case was evaluated by the average value of five panelists according to the following method and standard.
(Method) The white food like food prepared in each example is boiled for about 2 minutes in boiling water, heated, and raised. The mixture was allowed to cool at room temperature, cooled, and then dipped in ponzu for flavor evaluation.
(Evaluation criteria)
(Feeling texture): 適度 Moderate stiffness ○: Slightly weak or strong △ Poor or strong texture
X: good feeling (very thick): 非常 very good o: good :: slightly weak x: light white (auspicious): very good o: good :: slightly weak x: light white (soy milk flavor): ◎ almost none ○ : Clean soy milk flavor :: Soy milk flavor is slightly strong
X: Soymilk flavor is too strong (fresh smell): 白 Shiroko approximation ○: Slightly weaker or slightly stronger than Shiro :: Weaker or stronger than Shiro
X: too pale or too fresh

Example 1
Soybean emulsion A ("Naguri Yume" manufactured by Fuji Oil Co., Ltd .: dry matter content 19.8%, protein content per dry matter 28.3%, lipid per dry matter 62.1%, LCI value 67%) 28 .8 parts, soy protein material B ("Good taste input" made by Fuji Oil Co., Ltd .: dry matter content 10.0%, protein content per dry matter 54.0%, lipid 5% per dry matter, LCI value 34%) 67.2 parts, 3 parts of algae derived fat and fat containing 515 m / g of DHA and EPA in total, 1 part of kelp soup stock, 1 part of sodium alginate and 0.1 part of xanthan gum were mixed using a homomixer and pre-emulsified. It was then homogenized using a homogenizer at a pressure of 5 Mpa. After homogenization, it was passed through a scraping-type continuous heat exchanger, heat-sterilized at 80-90 ° C. for filling, quenched in a tunnel freezer, and then aged in a refrigerator to obtain an emulsified oil composition.
The emulsified oil / fat composition obtained above is injected into a 1% aqueous solution of calcium chloride at 10 ° C. using a dropper, and the surface of the emulsified oil / oil composition is a gelled white food having a diameter of about 5 mm × length 100 mm. Obtained. White matter-like food was taken out from the calcium chloride aqueous solution and the taste was evaluated.

Example 2
Shiroko like food was prepared in the same manner as in Example 1 except that 28.8 parts of “Nikuri Yume” of Example 1 were replaced by 48 parts, and 67.2 parts of “good taste input” were replaced by 48 parts, and the flavor was evaluated. went.

Example 3
In the same manner as in Example 1, the preparation of the Shirako-like food was carried out in the same manner as in Example 1 except that 28.8 parts of "Nikuri Yume" of Example 1 were replaced with 67.2 parts, and 67.2 parts of "Good taste input" was replaced with 28.8 parts. , Taste evaluation was performed.

Comparative Example 1
In the same manner as in Example 1, Shiroko-like food was prepared in the same manner as in Example 1 except that 28.8 parts of "Nikuri Yume" of Example 1 were replaced with 19.2 parts and 67.2 parts of "Good taste input" was replaced with 76.8 parts. , Taste evaluation was performed.

Comparative example 2
In the same manner as in Example 1, Shiroko-like food was prepared in the same manner as in Example 1 except that 28.8 parts of "Nikuri Yume" of Example 1 were replaced with 76.8 parts, and 67.2 parts of "Good taste input" was replaced with 19.2 parts. , Taste evaluation was performed.

Comparative example 3
28.8 parts of “Naguri Yume” of Example 1 and 67.2 parts of “delicious feed” are commercially available unadjusted soymilk (total solids 9.2%, protein content 4.9%, lipid content 3.7) %) It changed into 96 parts, prepared the white-collar like foodstuff like Example 1, and performed flavor evaluation.

In Table 1, the evaluation result of the white-collar-like foodstuff of Examples 1-3 and Comparative Examples 1-3 is shown.
Table 1

As shown in Table 1, Examples 1 to 3 containing 1.5 to 4% by weight of protein derived from soybean emulsified composition A and 1.5 to 4% by weight of protein derived from soybean protein material B The texture was thick, good in richness and umami taste, almost no soymilk flavor, and had a fresh white odor like flavor. Comparative Example 1 in which the protein derived from the soybean emulsion composition A was 1.1% had good umami taste, almost no soymilk flavor, and had a mild white odor like fresh odor, but it was a somewhat light white taste there were. The comparative example in which the protein derived from the soybean emulsion composition A was 4.5% had a flavor with a thickish white-child-like fresh odor, but the taste was slightly poor and the soymilk flavor was slightly strong. The In Comparative Example 3 in which unadjusted soymilk was used, both the rich feeling and the umami taste were poor, and the soymilk flavor was also somewhat uncomfortable.

Example 4
In Example 2, 3 parts of algae derived fat and oil containing a total of 515 m / g of DHA and EPA in place of 3 parts of refined rapeseed oil and 1% calcium chloride aqueous solution instead of 1% calcium lactate aqueous solution as in Example 1 An eggplant-like food was prepared and its flavor was evaluated.

Comparative example 4
In Example 4, 48 parts of "Nikuri Yume" are replaced by 49.5 parts, 48 parts of "delicious feed" are replaced by 49.5 parts, and 3 parts of refined rapeseed oil is replaced by 0 parts as in Example 1. Were prepared and evaluated for flavor.

Comparative example 5
In Example 4, 48 parts of "Nikuri Yume" are replaced by 46.5 parts, 48 parts of "delicious feed" are replaced by 46.5 parts, and 3 parts of refined rapeseed oil is replaced by 6 parts as in Example 1. Were prepared and evaluated for flavor.

In Table 2, the evaluation result of the white-collar-like foodstuff of Example 4 and Comparative Examples 4-5 is shown.
Table 2

As shown in Table 2, Example 4 had a mild texture similar to that of Shirako, but it had a texture with a mild consistency like Shirako, both richness and umami taste, and had almost no soymilk flavor. there were. Comparative Example 4 in which the refined rapeseed oil was not added had a poor feeling of richness and a light white flavor with weak white taste like fresh odor. In addition, Comparative Example 5 in which 6% of refined rapeseed oil was added had an oily texture in contrast to Example 4, although it had a white-collar-like flavor and texture.

According to the present invention, it has become possible to simply provide an inexpensive method for producing a leuko-like food having a low texture of purine and cholesterol and having a unique texture and taste of natural leuko-like.

Claims (3)

1.5 to 4% by weight of protein derived from soybean emulsion composition A described below, 1.5 to 4% by weight of protein derived from soybean protein material B, 1 to 5% by weight of normal temperature liquid oil, seasoning and cationic reactivity A method for producing a leuco-like food, which comprises bringing droplets of an emulsified oil composition containing 0.5 to 3% by weight of a polysaccharide into contact with an aqueous solution of a soluble cationic material.
Soybean emulsified composition A: The protein content per dry matter is 25% by weight or more, the lipid content (refers to the content as a chloroform / methanol mixed solvent extract) is 100% by weight or more based on the protein content, and the LCI value The soybean emulsion composition whose (the content ratio of lipophilic protein in soybean protein) is 55% or more.
Soy protein material B: The ratio of the lipophilic protein in the total protein is 40% or less as LCI value, and the lipid content (refers to the content as chloroform / methanol mixed solvent extract) is 10 weight to the protein content Soy protein material which is less than%. The total amount of protein derived from soybean emulsified composition A and protein derived from soybean protein material B is 3 to 8% by weight, and the content ratio of protein derived from soybean emulsified composition A to protein derived from soybean protein material B is 0. The method for producing a leuco-like food according to claim 1, which is 3 to 3. The method for producing a rattan-like food according to claim 1 or 2, wherein the cationically reactive polysaccharide is sodium alginate, and the soluble cationic material is calcium chloride or calcium lactate.