JP2020048518A - Powder soymilk composition - Google Patents

Abstract

To provide a powder soymilk composition that has satisfactory flavor even after a long period of storage, can add richness when used, and in which oil content does not separate when dissolved into water.SOLUTION: There is provided powder soymilk composition that contains the following components (a) to (c), the content of component (a) is 3.0 to 70.0 mass%, the content of component (b) is 10.0 to 50.0 mass%, the content of component (c) is 10.0 to 70.0 mass%, and the content ratio [(b)/(a)] of component (b) to component (a) is 0.5 or more, and the content ratio [(b)/(c)] of component (b) to component (c) is 0.3 or more. (a) soymilk-derived solid content, (b) separated soybean protein, and (c) edible oil.SELECTED DRAWING: None

Description

  The present invention relates to a powdered soymilk composition. The present invention also relates to a method for producing a powdered soymilk composition obtained by drying soymilk to which isolated soybean protein and edible oil and fat are added.

  Soy milk is defined as a liquid drink in which soybeans are soaked in water, mashed, water is added, and the juice is boiled down. Vegetable proteins and lipids contained in soybeans, as well as functions such as vitamin E and isoflavones It contains sex substances and is accepted by the market as a highly nutritious food. Currently, from its rich nutrients, it is used as a beverage as it is, or used as one of the ingredients of soups and confectionery bread for the purpose of fortifying nutrients and imparting richness, and is used in a wide range of fields such as health foods Used in food.

  As a form of soymilk, a liquid that is used as it is or powdered for use in powdered food is used. When powdered, in addition to easy measurement and good handling, storage stability has been improved, and it is used for various purposes.

  When powdered soy milk is used, it is often used by dissolving it in water again, and the problems such as solubility and separation of oil components become problems. Regarding this problem, Patent Document 1 discloses powdered soymilk excellent in solubility without impairing the flavor by blending a saccharide having a fixed composition ratio with soymilk. However, in this method, the proportion of carbohydrate in the powder is increased, so that the proportion of proteins and lipids derived from soymilk is reduced, and the original flavor and body taste of soymilk may be reduced. For the purpose of imparting kokumi and enhancing the nutritional function, it is required to further increase the content of soybean-derived proteins and lipids so that the ratio of carbohydrates is reduced.

  It is also known to use fats and oils when pulverizing soymilk, but there is a problem of deterioration of flavor over time due to oxidation of fats and oils. It is presumed that powdering increases the chance of contact between the oil and oxygen, and is more likely to deteriorate than liquid. To solve this problem, Patent Document 2 discloses that an antioxidant such as vitamin E or vitamin C is added to soymilk. However, there is a possibility that flavor deterioration when storage for a long time is assumed cannot be sufficiently suppressed. Patent Document 3 discloses that a powder is prepared by blending a magnesium salt or a calcium salt with skim soymilk to obtain a soymilk powder having good storage stability. However, in this method, since skim soy milk is used, the oil content in the powder is low, so when dissolved and used in water, the body taste is less, and the soybean peculiar green odor can be easily felt. There is.

Patent Document 4 discloses a powdered soymilk composition having good flavor and richness by performing a heat treatment in a state in which an alkaline earth metal compound is added and dissolved using defatted soymilk, and further blending an oil component. I have. In this method, although the low oil content in the powder due to the use of defatted soymilk is supplemented by the addition of the oil, the ratio of the polyunsaturated fatty acids in the constituent fatty acids is limited to 20% or less by limiting the oil that can be blended. In addition, since only about 10% is blended in the powder in the examples, there is a possibility that a sufficient body taste cannot be imparted. Further, when an oil component is added separately from the oil component derived from soymilk, new problems such as separation of the oil component at the time of production or re-dissolution of the powder arise.
Therefore, the flavor is good even in long-term storage, it is possible to impart a full-bodied taste when used, and powdered soy milk that does not separate oil when manufactured or dissolved in water is still not always satisfactory enough It has not been reached yet.

JP 2010-268782A JP-A-49-462 JP 2003-250477 A JP 2017-175960 A

  As described above, an object of the present invention is to provide a powdered soymilk composition which has good flavor even in long-term storage, can impart a full-bodied taste when used, and does not separate oil when dissolved in water. That is.

The present inventors have conducted intensive studies in solving the above-mentioned problems, and found that soy milk, isolated soy protein, and a powdered soy milk composition containing edible oil and fat can solve the above-described problems. The invention has been completed.
That is, the present invention is the following [1] or [2].

[1] It contains the following components (a) to (c), the content of the component (a) is 3.0 to 70.0% by mass, and the content of the component (b) is 10.0 to 50.0. Mass%, the content of the component (c) is 10.0 to 70.0 mass%, and the content ratio of the component (b) to the component (a) [(b) / (a)] is 0.5 or more. A powdered soymilk composition, wherein the content ratio of the component (b) to the component (c) [(b) / (c)] is 0.3 or more.
(A) soy milk-derived solids (b) isolated soy protein (c) edible fats and oils [2] A method for producing a powdered soy milk composition,
The powdered soy milk composition contains the following components (a) to (c), the content of the component (a) is 3.0 to 70.0% by mass, and the content of the component (b) is 10.0. The content of the component (c) is 10.0 to 70.0% by mass, and the content ratio of the component (b) to the component (a) [(b) / (a)] is 0%. 0.5 or more, and the content ratio of the component (b) to the component (c) [(b) / (c)] is 0.3 or more,
(A) soy milk-derived solids (b) isolated soy protein (c) edible oil and fat A method for producing a powdered soy milk composition, comprising the following steps (i) to (iv).
(I) Step of preparing soy milk (ii) Step of adding (b) separated soy protein and (c) edible fat to soy milk (iii) Emulsifying soy milk charged with (b) separated soy protein and (c) edible fat And preparing an oil-and-fat-added soymilk (iv) a step of drying the oil-and-fat-added soymilk

  According to the present invention, there is provided a powdered soymilk composition which has little deterioration in flavor even during long-term storage, can impart a full-bodied taste when used, and does not separate oil upon production or when dissolved in water. be able to.

(Powdered soy milk composition)
The powdered soymilk composition of the present invention is a composition prepared by mixing soybeans in water, grinding the soybean soaked in water, adding water, and filtering the soybean juice, and mixing other raw materials. It is defined as a powder.

The powdered soymilk composition of the present invention is characterized by containing (a) soymilk-derived solids, (b) isolated soybean protein, and (c) edible oil and fat.
The components are described below.

<(A) component: soymilk-derived solid content>
The soymilk-derived solid content contained in the powdered soymilk composition of the present invention is a solid component contained in soymilk. Soy milk is a liquid obtained by soaking soybeans in water, grinding the soybeans, adding water, and boiled juice. The components of the soymilk-derived solid content include components other than water contained in the soymilk, for example, vegetable proteins, oils such as linoleic acid and lecithin, and carbohydrates. The content is, for example, 40 to 50% by mass of vegetable protein, 20 to 30% by mass of oil, and 20 to 30% by mass of carbohydrate. Since the vegetable protein contained in the soymilk-derived solid content forms an association with the oil component in the soybean material, soybean milk, the emulsifying action is very weak compared to the following (b) isolated soybean protein, and it is added separately. (C) It is considered that edible fats and oils cannot be emulsified.

  The soymilk includes non-adjusted soymilk in which soybeans are added with water and boiled soup and strained soybean milk, and adjusted soymilk in which the content of components such as oil is adjusted, and any of these inputs may be used. When using defatted soymilk with reduced oil content, the oil content for imparting kokumi becomes lower, so that non-adjusted soymilk in which no ingredients are prepared, and soymilk in which the oil content is not extremely low It is preferred to use From the viewpoint of improving the body taste of the powdered soymilk composition, the content of the oil component in the solid content derived from the soymilk is preferably 1 to 50% by mass. The lower limit is more preferably 10% by mass or more, and even more preferably 20% by mass or more. It is preferable to use unadjusted soymilk from the viewpoint of simplifying the manufacturing process.

  The powdered soymilk composition of the present invention is characterized by containing the solid content derived from soymilk in an amount of 3.0 to 70.0% by mass. The content is preferably from 10.0 to 60.0% by mass, and more preferably from 15.0 to 50.0% by mass. When the content of the soymilk-derived solid content is less than 3.0% by mass, the flavor of the soymilk itself cannot be felt before storage and after long-term storage, and a powdered soymilk composition having an excellent flavor cannot be obtained. . When the content of the soymilk-derived solid content is more than 70.0% by mass, edible oils and fats cannot be blended, and the body taste cannot be imparted.

<(B) component: isolated soy protein)>
The isolated soybean protein contained in the powdered soymilk composition of the present invention is not particularly limited, but may be any protein that is separated and extracted from soybean, and may be powdery, fibrous, or granular. The separated soybean protein can be obtained, for example, by coagulating (acid-precipitating) a liquid obtained by extracting a defatted soybean with water at pH 4.0 to 5.0 and then neutralizing and drying the separated liquid. The isolated soy protein contains at least 80% by mass of protein and does not contain any oil. The isolated soybean protein preferably has an emulsifying action. Due to its high emulsifiability, the isolated soybean protein having an emulsifying effect can emulsify an oil component in a soymilk-derived solid component or an oil component to be added for the purpose of imparting a kokumi taste. Then, by emulsifying the oil, the film property is improved after spray drying, and it is possible to suppress the deterioration odor due to the oxidation of the oil during storage for a long time after powdering. As isolated soy protein with enhanced emulsifying properties, enzymatically degraded isolated soy protein obtained by partially hydrolyzing acid-precipitated soy protein with an enzyme, solubilizing and neutralizing, and then spray drying. Can also be used.
Here, the emulsifying action is an action of uniformly dispersing oil or the following edible fats and oils in the soymilk-derived solid component in water in a particle shape of 1000 μm or less, that is, an action of stabilizing an interface between oil and water. Say.

  The powdered soymilk composition of the present invention is characterized in that the isolated soybean protein is contained at 10.0 to 50.0% by mass. The content is preferably from 15.0 to 40.0% by mass, and more preferably from 20.0 to 30.0% by mass. If the content of the separated soybean protein is less than 10.0% by mass, the oil component or the like in the soymilk-derived solid component cannot be emulsified, causing separation of the oil at the time of production and making it impossible to prepare a uniform composition. Further, when the prepared powdered soymilk composition is redissolved in water, separation of oil is observed. When the content of the separated soybean protein is more than 50.0% by mass, and when the content of the separated soybean protein is more than 50.0% by mass, the viscosity of the emulsion is increased and spray drying cannot be performed.

<(C) component: edible fat>
Edible oils and fats used in the soy milk powder of the present invention are not particularly limited, for example, oils and fats derived from plants are preferable, and specifically, corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, rice oil, Vegetable oils and fats such as sesame oil, olive oil, coconut oil, cocoa butter, and palm oil; hardened oils obtained by hydrogenating these oils and fats; Further, a synthetic oil using a purified fatty acid or the like, for example, a medium-chain fatty acid triglyceride or the like can also be used. Among these edible oils and fats, liquid oils that are liquid at room temperature are preferable from the viewpoint of preventing emulsification destruction due to the growth of oil and fat crystals and preventing the emulsification stability from lowering. Examples of edible oils and fats that are liquid at normal temperature include corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, rice oil, sesame oil, medium-chain fatty acid triglycerides, and the like. Among them, soymilk is preferably derived from soybean oil because the soymilk is derived from soybean. Here, being liquid at normal temperature means being in a liquid state at 25 ° C.

  The powdery soymilk composition of the present invention is characterized in that the edible fat is contained in an amount of 10.0 to 70.0% by mass. The content is preferably 15.0 to 65.0% by mass, and more preferably 20.0 to 65.0% by mass. When the content of the edible oil and fat is less than 10.0% by mass, the amount of oil in the powdered soymilk composition is small, and the effect of imparting the kokumi by the oil and fat is reduced. When the content of the edible oil and fat is more than 70.0% by mass, and when the content of the edible oil and fat is more than 70.0% by mass, the edible oil and fat cannot be emulsified to cause oil separation to prepare a uniform composition. You will not be able to do it.

In the powdered soymilk composition of the present invention, the content ratio of (b) the isolated soybean protein [(b) / (a)] to (a) soymilk-derived solids is 0.5 or more, and (c) edible oil and fat. , (B) content of component ((b) / (c)) is 0.3 or more. Further, as the content ratio, [(b) / (a)] is preferably 0.6 or more, and [(b) / (c)] is 1.0 or more.
On the other hand, the content ratio of the component (b) to (a) the soymilk-derived solid content is 16 or less (b) / (a)] and (c) the edible oil / fat [ (B) / (c)] is preferably 5 or less.
By setting the content ratio [(b) / (a)] to 0.5 or more, (a) the oil component in the solid content derived from soymilk can be sufficiently coated. On the other hand, if [(b) / (a)] is less than 0.5, the ratio of the isolated soybean protein to the soymilk-derived solid is too low, so that the oil in the soymilk-derived solid cannot be coated, and the powdered soymilk composition is used. When stored for a long period of time, the flavor deteriorates due to oxidation of fats and oils.
When the content ratio ((b) / (c)) is 0.3 or more, the edible oil / fat (c) can be sufficiently coated. On the other hand, if [(b) / (c)] is less than 0.3, (c) edible fats and oils cannot be emulsified during production, causing oil separation and making it impossible to prepare a uniform composition. Further, when the prepared powdered soymilk composition is redissolved in water, separation of oil is recognized, and the quality is reduced. Further, (c) the edible oil and fat cannot be formed into a film, and when the powdered soymilk composition is stored for a long period of time, (c) the flavor of the edible oil and fat is deteriorated due to oxidation.

The powdered soymilk composition of the present invention may contain a carbohydrate as an excipient. The carbohydrate is not particularly limited, and includes, for example, glucose, galactose, xylulose, and fructose, which are monosaccharides, and sucrose, lactose, maltose, and trehalose, which are disaccharides. Further, as polysaccharides more than trisaccharides, oligosaccharides, syrup, sugars such as dextrin, glycerin, diglycerin, polyglycerin, erythritol, xylitol, sorbitol, mannitol, sugar alcohols such as inositol, cellulose, resistant starch, difficult Dietary fibers such as water-soluble dextrin, inulin, polydextrose, and glucomannan are exemplified.
The inclusion of these carbohydrates as excipients leads to an improvement in the physical properties of the powder, but the content of soymilk-derived solids and separated soy protein in the powdered soymilk composition, and the proportion of edible fats and oils are reduced, resulting in flavor and richness. Is preferably less than 50% by mass in the powdered soymilk composition so as not to reduce the application of the powder.

In order to stabilize the emulsified state of the powdered soymilk composition of the present invention, an emulsifier and a thickening polysaccharide can be contained as necessary. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, lecithin and the like. Examples of thickening polysaccharides include pectin, agar, xanthan gum, tamarind seed gum, locust bean gum, carrageenan, and the like. The content of the emulsifier is 0.01 to 3.0% by mass, preferably 0.1 to 2.0% by mass from the viewpoint of the flavor of the powdery soymilk composition. The content of the thickening polysaccharide is 0.01 to 1.0% by mass, preferably 0.05 to 0.2% by mass in total, from the viewpoint of increasing the viscosity during production.
In addition, the powdered soymilk composition of the present invention can contain a mineral, a seasoning, a spice, a coloring agent, a flavor, and the like, if necessary.

  The powdered soymilk composition of the present invention can be used, for example, by dissolving it in water or hot water and using it as a beverage, or by dissolving it in water as a powdered nutritional composition containing nutrients such as vitamins and minerals in a well-balanced manner. Can be used as a substitute meal. In addition, a rich taste can be imparted to the final product as a material for various processed foods such as confectionery, baking, frozen, cold food, soup, dessert and the like.

(Production method of powdered soy milk composition)
The method for producing a powdered soymilk composition of the present invention is characterized by containing (a) soymilk-derived solids, (b) isolated soybean protein, and (c) edible oil and fat.

  A specific method for producing the powdered soymilk composition of the present invention is not particularly limited. For example, (b) a soymilk ((a) a raw material of solids derived from soymilk) to which water is added as necessary, ) Separated soybean protein was added and heated and dissolved at 40 to 80 ° C to form an aqueous phase, and this was heated while stirring and mixing. Prepare. For the stirring and mixing, a general stirring and mixing machine is used. As the stirring and mixing machine, for example, a three-one motor equipped with propeller blades (four pieces), a homomixer, a homogenizer, an azihomomixer and the like are generally used. Emulsifier is used. The uniformly emulsified soymilk solution can be spray-dried with hot air at 150 to 180 ° C to obtain a powdered soymilk composition.

The method for producing a powdered soymilk composition preferably includes the following steps (i) to (iv).
(I) Step of preparing soy milk (ii) Step of adding (b) separated soy protein and (c) edible fat to soy milk (iii) Emulsifying soy milk charged with (b) separated soy protein and (c) edible fat To prepare oil-and-fat-added soymilk (iv)

[Step (i)]
The step of preparing soymilk is not particularly limited, and includes, for example, a step of preparing soymilk from soybeans or defatted soybeans by a known method. Also, commercially available non-adjusted soy milk or adjusted soy milk may be used, or soy milk-derived solid content obtained by drying soy milk may be used as a raw material and may be dissolved or dispersed in water.

[Step (ii)]
Step (ii) is a step in which (b) the isolated soybean protein and (c) edible fat are added to the soymilk prepared in step (i). The order in which (b) the isolated soy protein and (c) the edible fat are added is not particularly limited. However, it is preferable that (c) the edible fat is added after the (b) separated soy protein is added. Specifically, (b) the separated soy protein is added to the soymilk, and (b) the edible fat is added while stirring (c) after dissolving or dispersing the (b) separated soy protein. Thus, a coarse emulsion can be easily prepared without strong stirring.

  In the step (ii), it is preferable to heat the soymilk and (c) the edible oil and fat. By heating, (b) the separated soybean protein and (c) the edible fat and oil are easily dissolved or dispersed, and a crude emulsion can be easily prepared without strong stirring. The temperature of the heated soymilk is preferably 40 ° C to 80 ° C, more preferably 50 ° C to 75 ° C. The temperature of the edible fat (c) to be charged is preferably 40 to 80 ° C, more preferably 50 to 75 ° C. Furthermore, (c) the temperature of the edible fat is preferably adjusted to the same level as that of the soymilk, and particularly preferably within ± 5 ° C. of the soymilk.

  In the step (ii), depending on the state of emulsification, other components such as water, an emulsifier, and a thickening polysaccharide may be added. Other components are as described above.

[Step (iii)]
The step (iii) is a step of emulsifying the soymilk to which the (b) separated soybean protein and the (c) edible oil / fat prepared in the step (ii) have been added to prepare an oil-in-water emulsified soymilk. Specifically, this is a step of stirring and mixing the soymilk to which (b) the separated soybean protein and (c) edible fats and oils have been added, using a stirring mixer. For the stirring and mixing, a general stirring and mixing machine is used. As the stirring and mixing machine, for example, a three-one motor having a propeller blade (four pieces), a homomixer, a homogenizer, an azihomomixer and the like are generally used. Emulsifier is used. It is preferable to use a pressurized emulsifier such as a homogenizer, and the pressurizing condition is preferably 10 to 100 MPa. In the case of treating at a high pressure, troubles such as clogging of the flow path with solids such as separated soybean proteins are likely to occur, so the upper limit is more preferably 70 MPa or less, further preferably 50 MPa or less, and particularly preferably. Is 30 MPa or less.

[Step (iv)]
Step (iv) is a step of drying the oil-and-fat-added soymilk obtained in step (iii). The drying means is not particularly limited, and includes, for example, spray drying with hot air and freeze drying under negative pressure.

  In spray drying, drying and pulverization can be realized simultaneously, so that a powdered soymilk composition can be easily obtained. Further, since the emulsified state of the oil-and-fat-added soymilk can be favorably maintained, a powdered soymilk composition having excellent dispersibility in water can be obtained.

  The temperature of the hot air in spray drying is preferably 150 to 250 ° C. From the viewpoint of suppressing the reduction in soymilk-like flavor, the upper limit is more preferably 220 ° C or lower, further preferably 200 ° C or lower, and particularly preferably 180 ° C or lower.

  In freeze-drying, heat is not applied to the oil-and-fat-added soymilk, so that the reduction in the soymilk-like flavor due to the heat can be suppressed. The freeze-dried dried product can be crushed by a known crusher to obtain a powdered soymilk composition.

  Hereinafter, the present invention will be described more specifically with reference to Examples.

(Example 1)
Powdered soymilk compositions having the compositions shown in Table 1 were prepared by the following method. That is, Fujipro CLE ((b) isolated soybean protein: non-adjusted soymilk ((a) soymilk-derived solids: Marsanai Co., Ltd .: 9.5 mass% solids) while heating 60 mass% g After adding 20% by mass (manufactured by Niiyo Oil Co., Ltd.) and reaching 70 ° C., the mixture was stirred for 30 minutes and confirmed to be dissolved or dispersed. 20% by weight of white squeezed oil (c) edible oil and fat (manufactured by Nisshin Oillio Co., Ltd.) was heated to 50 ° C., gradually added to the aqueous phase, preliminarily emulsified at 60 ° C. for 20 minutes, and then homogenized (Model H20). (Type: Sanwa Machine Co., Ltd.), and emulsified at 20 MPa. After confirming whether or not oil separation was observed in the liquid after the emulsification treatment, the powdered soymilk composition was spray-dried with hot air at 170 ° C. using a spray drier (model number L-8, manufactured by Okawara Kakoki Co., Ltd.). Obtained. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Examples 2 to 5)
An emulsified oil / fat composition was obtained by treating under the same conditions as in Example 1 except that the composition was changed to the composition shown in Table 1. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Examples 6 and 7)
An emulsified oil / fat composition was obtained by treating under the same conditions as in Example 1 except that dextrin (Paindex # 2, manufactured by Matsutani Chemical Industry Co., Ltd.) was used as the carbohydrate with the composition shown in Table 1. . That is, unadjusted unadjusted soymilk ((a) raw material of soymilk-derived solid: Marsanai Co., Ltd.) and water necessary for dissolution were added, and Fujipro CLE ((b) isolated soybean protein: Fuji Oil ( Co., Ltd.) and dextrin are added and heated, and then heated soybean white oil ((c) edible oil: manufactured by Nisshin Oillio Co., Ltd.) is added and emulsified to confirm the emulsified state. After that, it was spray-dried to obtain a powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Comparative Example 1)
A powdered soymilk composition was prepared by treating the content of unadjusted soymilk ((a) soymilk-derived solid content: Marsanai Co., Ltd.) under the same conditions as in Example 1 except for the content of the present invention. did. Table 2 shows the composition of the powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Comparative Example 2)
Fujipro CLE ((b) isolated soy protein: manufactured by Fuji Oil Co., Ltd.), the ratio of (b) / (a), and the ratio of (b) / (c) are out of the scope of the present invention. By treating under the same conditions as in Example 1, a powdered soymilk composition was prepared. Table 2 shows the composition of the powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Comparative Examples 3, 8, 12)
A powdered soymilk composition was prepared by treating the content of soybean white squeezed oil ((c) edible oil / fat: Nisshin Oillio Co., Ltd.) under the same conditions as in Example 1 except for the content of the present invention. Table 2 shows the composition of the powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Comparative Example 4)
The ratio of (b) / (a) was out of the range of the present invention, and processed under the same conditions as in Example 1 to prepare a powdered soymilk composition. Table 2 shows the composition of the powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Comparative Example 5)
The powdery soymilk composition was prepared by treating the mixture under the same conditions as in Example 1 except that the ratio of (b) / (c) was out of the range of the present invention. Table 2 shows the composition of the powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Comparative Example 6)
(A) The content of the solid content derived from soymilk and the ratio of (b) / (a) were out of the range of the present invention, and treated under the same conditions as in Example 1 to prepare a powdered soymilk composition. Table 2 shows the composition of the powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Comparative Examples 7, 9, 11)
A powdered soymilk composition was prepared by treating the content of Fujipro CLE ((b) isolated soybean protein: manufactured by Fuji Oil Co., Ltd.) under the same conditions as in Example 1 except for the content thereof. Table 2 shows the composition of the powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

(Comparative Example 10)
The contents of Fujipro CLE ((b) isolated soybean protein: manufactured by Fuji Oil Co., Ltd.) and soybean white squeezed oil ((c) edible oil / fat: manufactured by Nisshin Oillio Co., Ltd.) are out of the range of the present invention. The powder was treated under the same conditions as in Example 1 to prepare a powdered soymilk composition. Table 2 shows the composition of the powdered soymilk composition. The obtained powdery soymilk composition was evaluated for quality such as flavor by the following method.

〔Evaluation methods〕
1. <Evaluation of emulsified state during production>
At room temperature (25 ° C.), (c) edible oils and fats were added to the aqueous phase in which (a) soymilk-derived solids and (b) isolated soybean protein were dissolved and dispersed, and the state of the emulsified solution was changed to the following 3 It was evaluated on a scale.
3 points; no separation and smooth.
2 points; oils and fats are slightly separated, and oil is slightly observed on the liquid surface.
1 point: Separation of fats and oils is clearly recognized.

2. <Flavor evaluation before storage of powdered soy milk composition>
After the obtained soymilk powder composition was allowed to stand in a refrigerator (about 5 ° C.) overnight, the temperature was returned to room temperature, and a tasting was performed. The flavor was evaluated on the following three scales.
3 points: strong flavor similar to soy milk, no off-flavor.
2 points; slightly soy milk-like flavor, no off-flavor
1 point; soy milk-like flavor is weak, with a feeling of green odor and off-flavor.

3. <Evaluation of emulsified state during dissolution>
5 g of the obtained powdered soymilk composition was dissolved in 50 g of water at normal temperature, and the emulsified state was evaluated according to the following three grades.
3 points; no separation and smooth.
2 points; oils and fats are slightly separated, and oil is slightly observed on the liquid surface.
1 point: Separation of fats and oils is clearly recognized.

4. <Evaluation of body taste at the time of dissolution>
5 g of the obtained powdered soymilk composition was dissolved in 50 g of water at normal temperature and tasted. The kokumi was evaluated on the following three levels.
3 points; strong taste is felt.
2 points; slightly rich taste is felt.
1 point: The body taste was hardly felt.

5. <Evaluation of flavor after long-term storage>
In order to easily evaluate long-term storage, the obtained powdered soymilk composition was placed in an aluminum bag, and the powder was stored for one month under conditions of 40 ° C. and 75% RH, and the taste was evaluated as follows. It was evaluated on a scale.
3 points: There was a soy milk-like flavor, and the flavor with deteriorated fats and oils was not felt.
2 points: Slightly felt soy milk-like flavor and deteriorated oil and fat flavor.
1 point: The fat and oil had a deteriorated flavor.

6. <Description of evaluation results>
Evaluation of emulsified state during production, evaluation of flavor before storage of powdered soymilk composition, evaluation of emulsified state during dissolution, evaluation of kokumi during dissolution, evaluation of flavor after long-term storage, 8 persons Were evaluated on the following four scales. The evaluation results are shown in Tables 1 and 2.
◎: 2.6 to 3.0
：: 2.0 to less than 2.6 Δ: 1.5 to less than 2.0 ×: less than 1.5

  All the powdered soymilk compositions obtained in Examples 1 to 7 had good results. Specifically, the emulsified state at the time of production was good without separation of oil, and the flavor of the obtained powdered soymilk composition before storage had a soymilk-like flavor and no off-flavor. Furthermore, the emulsified state when the powdered soy milk composition was dissolved was good without separation, and the body taste could be imparted by dissolving the powder in water. Then, even after storage for a long period of time, it had a soymilk-like flavor, and did not feel such an off-taste as oil and fat deteriorated. From these, it was shown that the powdered soymilk composition intended for the present invention could be prepared.

  (A) In Comparative Example 1 in which the content of the solid content derived from soymilk is less than 3.0% by mass, the obtained powdered soymilk composition does not feel the flavor derived from soymilk even before storage, and the soymilk after storage for a long period of time. The flavor was not felt.

  (B) the content of isolated soy protein is less than 10.0% by mass, the ratio of (b) / (a) is less than 0.5, and the ratio of (b) / (c) is less than 0.3 In Comparative Example 2, the oil and oil were not separated due to low emulsification stability during production and dissolution, and the oil and fat film was not sufficient. I felt strongly.

  (C) In Comparative Example 3 in which the content of vegetable oils and fats was less than 10.0% by mass, the resulting powdered soymilk composition had almost no kokumi taste when the obtained powdered soymilk composition was dissolved because of a low oil content. .

  In Comparative Example 4 in which the ratio of (b) / (a) was less than 0.5, the ratio of (b) the isolated soybean protein to (a) the solid content derived from soymilk was low, and the oil content in the soymilk was not coated. Since it was sufficient, the flavor of the powdered soymilk composition was deteriorated after storage for a long time, as if the fats and oils were deteriorated.

  Comparative Example 5 in which the ratio of (b) / (c) is less than 0.3 has a low ratio of (b) isolated soy protein to (c) vegetable oil and fat, and has low emulsification stability during production and dissolution. Separation of the oil was observed, and the coating of the oil and fat was not sufficient, so that the user felt strongly that the oil and fat deteriorated after long-term storage.

  (A) In Comparative Example 6 in which the content of soymilk-derived solids was more than 70.0% by mass, when the obtained powdered soymilk composition was dissolved, the body taste was hardly felt.

  (B) In Comparative Example 7 in which the content of the isolated soybean protein was more than 50.0% by mass, spray drying was not possible, and the flavor was poor both before and after storage.

  (C) In Comparative Example 8 in which the content of vegetable oils and fats was more than 70.0% by mass, edible oils and fats could not be emulsified, causing oil separation, and a uniform composition could not be prepared.

  (B) In Comparative Example 9 in which the content of the separated soybean protein was less than 10.0% by mass, the emulsified state at the time of production was poor.

  In Comparative Example 10 containing no (b) isolated soy protein and (c) vegetable oil or fat, when the obtained powdered soymilk composition was dissolved, almost no kokumi was felt and the flavor after long-term storage was poor. .

  (B) In Comparative Example 11 containing no isolated soybean protein, the emulsion stability was low at the time of production or dissolution, so that oil was separated and the oil / fat coating was not sufficient. A strong flavor was felt as if it had deteriorated.

(C) In Comparative Example 12, which did not contain vegetable oil, when the obtained powdered soymilk composition was dissolved, almost no kokumi was felt and the flavor after long-term storage was poor.
From the above results, by preparing the powdered soy milk composition within the scope of the present invention, less deterioration in flavor even during long-term storage, it is possible to impart a rich taste when used, and during production and water Powder soymilk composition in which the oil component does not separate when dissolved in water.

Claims (2)

It contains the following components (a) to (c), the content of the component (a) is 3.0 to 70.0% by mass, the content of the component (b) is 10.0 to 50.0% by mass, The content of the component (c) is 10.0 to 70.0% by mass, the content ratio of the component (b) to the component (a) [(b) / (a)] is 0.5 or more, and A powdered soymilk composition, wherein the content ratio of the component (b) to the component (c) [(b) / (c)] is 0.3 or more.
(A) soy milk-derived solids (b) isolated soy protein (c) edible fats and oils A method for producing a powdered soymilk composition,
The powdered soy milk composition contains the following components (a) to (c), the content of the component (a) is 3.0 to 70.0% by mass, and the content of the component (b) is 10.0. The content of the component (c) is 10.0 to 70.0% by mass, and the content ratio of the component (b) to the component (a) [(b) / (a)] is 0%. 0.5 or more, and the content ratio of the component (b) to the component (c) [(b) / (c)] is 0.3 or more,
(A) soy milk-derived solids (b) isolated soy protein (c) edible oil and fat A method for producing a powdered soy milk composition, comprising the following steps (i) to (iv).
(I) Step of preparing soy milk (ii) Step of adding (b) separated soy protein and (c) edible fat to soy milk (iii) Emulsifying soy milk charged with (b) separated soy protein and (c) edible fat And preparing an oil-and-fat-added soymilk (iv) a step of drying the oil-and-fat-added soymilk