JP5397499B2 - Soy foods and beverages with improved flavor, and methods for producing them - Google Patents

Description

  The present invention relates to soybean foods and beverages such as confectionery, breads, desserts, beverages, soups, sauces and the like using soybean-derived materials, and methods for producing them.

  Fresh cream and compound cream (with fat content of milk fat and vegetable) for topping (decoration), nappe (surface coating), filling, kneading, and other flavoring for cooking. A mixture of fats and oils) is widely used for imparting a unique and rich milk flavor and a cool mouthfeel. In particular, fresh cream is a material that is indispensable for pastry and cooking due to its rich body and milky taste, but it is relatively expensive and must be used within 2-3 days after opening even in refrigerated storage. Because it is difficult to store for a long period of time, and the oil content is relatively high (30-50% by weight), and it is difficult to match healthy orientation, there is a need for a material that can replace fresh cream with good flavor and ease of use. .

  The use of tofu and soymilk is being considered as a material that can replace the above, but soy foods and beverages such as confectionery, desserts, beverages, soups and sauces using such ingredients are considered healthy. Although it had a peculiar blue odor derived from soybeans, it had poor body and umami. Therefore, market needs for soybean foods and beverages with improved flavor are high.

  As a method for improving the unique flavor derived from soybeans, Patent Document 1 adds a low-sweet sugar composition containing 3-4 saccharides having a branched structure to soybean foods and beverages, and is derived from soybeans. A method for suppressing the blue odor of the heat treatment and suppressing the rough feeling produced in the heat treatment step is disclosed. Patent Document 2 discloses a sterilization having a rich feeling (kokumi) and a good flavor characterized by including a step of allowing protein cross-linking enzyme to act on soy milk or a soybean raw material in the production process of soy milk, and then sterilizing. Soymilk is disclosed. Further, Patent Document 3 relates to an acidic soy milk beverage characterized by heat-treating soy milk at 130 to 150 ° C. for several tens of seconds and then acidifying it by lactic acid fermentation or addition of an acidic substance. There is disclosed a method for producing an acidic soy milk drink that has no unpleasant taste such as taste, has a refreshing mouth and has a rich taste.

JP 2006-280310 A JP 2004-261107 A JP 2007-159593 A

In the method of Patent Document 1, the flavor peculiar to a low-sweet sugar composition is somewhat uncomfortable with the natural soybean flavor, and the blue odor derived from soybean can be suppressed, but the rich richness is lacking. The method of Patent Document 2 in which a protein cross-linking enzyme is allowed to act on soy milk and then sterilized is a method that can improve both the blue odor and the richness, but there is a problem that delicate control of enzyme reaction conditions is necessary and is not easy. It was. Moreover, although the acidic soymilk drink of patent document 3 does not have a blue odor and has a full-bodied taste, there is a problem that the usage is limited to beverages and cooking because of its acidic flavor.
As described above, none of the conventional methods can be said to be sufficient as a soy-derived material having a rich and rich taste without a blue odor derived from soy that can replace dairy products such as fresh cream. . The present invention relates to a soy emulsified composition with improved flavor that can be used as a substitute for dairy products such as whipped cream, and a soy food or drink with a rich and rich taste that does not have a blue odor derived from soy. The issue is to provide.

  In view of this situation, as a result of various studies by the present inventors in order to obtain a soybean-derived material with improved flavor that can replace fresh cream, processing that has been subjected to modification treatment in advance until NSI falls within a specific range An insoluble fraction extracted with water using soybean is obtained as a soybean emulsion composition in which neutral lipids and polar lipids are concentrated, and the soybean emulsion composition does not have a blue odor derived from soybean and has a rich and rich taste It was found useful as a source material, and the present invention was completed.

That is, according to the first aspect of the present invention, the protein content per dry matter is 25% by weight or more, and the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more based on the protein content. And a soybean food or drink comprising a soy emulsion composition having an LCI value of 55% or more.
The second is a soy food or drink containing the first soybean emulsified composition having a dietary fiber content of 10% by weight or less per dry matter.
Third, using fat-containing soybeans having a lipid content of 15% by weight or more per dry matter and an NSI of 20-77.
1) A step of preparing a suspension by adding water to the oil-containing soybean,
2) Solid-liquid separation of the suspension, transfer of neutral lipid and polar lipid to the insoluble fraction, removal of the water-soluble fraction containing protein and carbohydrate, and recovery of the insoluble fraction;
It is the soybean food and drink characterized by containing the said 1st soybean emulsified composition obtained by this.
Fourth, the third soy emulsion composition obtained by further homogenizing the recovered insoluble fraction, solid-liquid separating the homogenized liquid to remove dietary fiber, and recovering the supernatant It is a soybean food and drink characterized by containing.
5th is use of the soybean emulsified composition in any one of 1st-4th to the soybean food / beverage products by which flavor improvement was carried out.
6th is the flavor improvement method of soybean food-drinks characterized by using the soybean emulsified composition in any one of 1st-4th as an active ingredient of flavor improvement.
7th is the manufacturing method of soybean food-drinks characterized by using any 1st-4th soybean emulsified composition as an active ingredient of flavor improvement.

  The soybean emulsified composition of the present invention in which neutral lipids and polar lipids obtained from fat-containing soybeans are concentrated has no blue smell peculiar to soybeans, has a rich body taste, and an excellent flavor of natural soybeans. By using the present soybean emulsified composition as a substitute for dairy products, it is possible to provide a soy food or drink with greatly improved flavor.

  The soybean food and drink of the present invention is characterized by containing a “soy emulsified composition” described below. Although it is disclosed in detail in the specification of the Japanese application (Japanese Patent Application No. 2011-108598), the soybean emulsified composition will be described below.

<Soy emulsified composition>
The soybean emulsified composition used in the soybean food and drink according to the present invention is derived from soybean, and the ratio of lipophilic protein other than glycinin and β-conglycinin (or lipoxygenase protein as another index) is particularly high among proteins, 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, more preferably 60% 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 refers to a group of minor acid-precipitating soybean proteins other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the major 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 emulsion composition is usually 55% or more, preferably 58% or more, more preferably 60% or more, further preferably 63% or more, most preferably 65%. That's it.
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.
Further, a demulsifier can be added during water extraction or after water extraction to promote separation of lipids from soy milk, and the demulsifier is not particularly limited. 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 a lipid (neutral lipid and polar lipid) and protein in a specific range, has a particularly high LP content of protein, and optionally contains fiber. The natural taste of soy is concentrated, and there is little or no unpleasant taste such as blue odor, astringent taste, astringency, etc. It has a flavor.
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.

  The soybean emulsified composition used in the present invention has the above-mentioned characteristics, and has a unique kokumi without a blue smell peculiar to soybeans as compared with conventional tofu, soymilk and soybean emulsified compositions. Therefore, the soy emulsified composition of the present invention is widely used as a material that can replace dairy products such as milk and fresh cream. It can be used for foods and drinks in which dairy products such as fresh cream such as desserts, beverages, soups and sauces are used.

In addition, the soybean emulsified composition of the present invention can be dried and used as a powdered soybean emulsified composition in the above-mentioned soybean food and drink as a food raw material that substitutes whole milk powder.
The present invention includes such a powdery soybean emulsified composition and a soybean-containing food using the same.

<Soy food and drink>
This invention is the soybean food / beverage products containing said soybean emulsified composition. Soy foods and beverages of the present invention are used for confectionery or bakery ingredients in which dairy products such as milk, fresh cream and whole milk powder are used, confectionery, breads, desserts, beverages, soups, sauces, etc. Means that a part or all of the dairy product used is replaced with the soybean emulsified composition of the present invention. That is, the soybean food and drink of the present invention is a food and drink containing a soybean emulsified composition as a dairy product substitute such as milk, fresh cream, and whole milk powder.

  Specifically, as a raw material for confectionery or bread, an oil-in-water emulsion composition such as whipped cream used for one or more of cake, bread topping, coaching, sand, filling and kneading, It means water-in-oil emulsion compositions such as margarine and fat spread, flower pastes such as custard cream, water-containing chocolates such as ganache and raw chocolate, fluid, pasty and solid cheese-like foods.

  Western confectionery and breads mean all Western confectionery and bread such as short cakes and cheesecakes using the above-mentioned western confectionery or bread ingredients. Desserts include jelly, bavaroa, pudding, frozen confectionery, ice cream, etc. used for one or more of topping, coaching, sanding, filling, and kneading one or more of the above-mentioned ingredients for Western confectionery or bread means.

  As the beverages, a part or all of the dairy products such as milk, fresh cream, whole milk powder and other dairy products, fermented beverages, fruit juice beverages, coffee creams, etc. are used in the soybean emulsified composition of the present invention. Means substituted.

  As soups and sauces, a part or all of the dairy products were replaced with the soy emulsion composition of the present invention in soups and sauces in general using dairy products such as milk, fresh cream and whole milk powder. Means things, specifically soup, stew, gratin, white sauce and so on.

  The present invention is the use of the soy emulsified composition in the above-mentioned improved flavor and soy food, ie, confectionery and bread ingredients, confectionery, breads, desserts, beverages, soups, sauces, etc. is there. The amount of the present soybean emulsified composition is not particularly limited as long as the flavor characteristics of the soybean emulsified composition of the present invention clearly appear, but is generally 0.5% by weight or more with respect to the soybean food or drink in terms of dry matter, Preferably it is 1-30 weight%, Most preferably, it is 1-20 weight%. If it is less than the lower limit, the flavor characteristics of the soybean emulsified composition of the present invention are not clearly exhibited, which is not preferable.

  In addition, in the use of the soybean emulsified composition of the present invention, one kind of sugar, starch, oil, salt, emulsifier, emulsion stabilizer, thickener, seasoning, acidulant, spice, colorant, antioxidant, etc. The above can be used together as appropriate.

  Examples of sugars include maple syrup, honey, brown sugar, granulated sugar, maltose, trehalose, and maltose. Examples of starches include raw starch, hydrolyzed starch, and modified starch.

  The oil and fat is not particularly limited, but cocoa butter, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, palm oil, shea fat, monkey fat, Of vegetable oils and milk fats such as coconut oil and palm kernel oil, animal fats and oils such as beef tallow, pork fat and fish oil, single or mixed oils of the above fats, or processed fats and oils which have been cured, fractionated, transesterified, etc. One or more types can be exemplified.

  Examples of the emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, diacetyltartaric acid monoglyceride and the like.

  Examples of the emulsion stabilizer and thickener include water-soluble soybean polysaccharide, pullulan, carboxymethylcellulose, agar, gelatin, pectin, carrageenan, guar gum, locust bean gum, sodium alginate and the like.

  Examples of spices include turmeric, mustard and pepper. As the coloring agent, plant pigments such as carotene and lycopene and various synthetic pigments can be used.

  Moreover, flavones such as tocopherols, catechins and rutin, ascorbic acid derivatives, plant extracts such as rosemary and bayberry extracts can be used as antioxidants.

  Moreover, this invention is a method of improving the flavor of soybean food and drinks, such as confectionery, breads, desserts, drinks, soups, sauces containing a soybean origin composition. By using the soybean emulsified composition of the present invention, the flavor of which is significantly improved over the conventional soybean-derived material, the flavor of Western confectionery, breads, desserts, beverages, soups, sauces, etc. is greatly increased. It is possible to improve, and it is possible to provide a food or drink excellent in flavor by substituting part or all of milk products such as milk, fresh cream and whole milk powder.

  Further, the present invention relates to a soy food / drink product having a greatly improved flavor in the production of soy food / drink products such as confectionery, breads, desserts, beverages, soups, sauces, etc., containing a soybean-derived composition. It is a manufacturing method. By replacing a part or all of dairy products such as milk, fresh cream, whole milk powder and the like with the soybean emulsified composition of the present invention, soybean foods and beverages that are free from blueness and have richness derived from soybeans are easily produced. be able to.

  Examples of the present invention will be described below. Hereinafter, “%” means “% 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 a commercially available soy emulsion composition “Soy Supreme Kreme” presumed to be produced by the method of US Pat. No. 6,548,102 (SunOpta Grains and Foods Group) ) And powder type) were similarly analyzed. Each analysis value is shown in Table 2.

※カッコ内の数値は蛋白質あたりの脂質含量（％）を示す。 (Table 2)

* Figures in parentheses indicate lipid content (%) per protein.

(Example 1) Preparation of whipped cream 29.9% soybean emulsified composition B prepared in Production Example 2, 29.9% hardened palm kernel oil (melting point 34 ° C.), fructose glucose sugar (FC; Oji Cornstarch Co., Ltd.) 1.4%, Oligotose (Mitsubishi Chemical Foods) 1.4%, Water 37.0%, Lecithin 0.2%, Sucrose fatty acid ester “Ryoto Sugar Ester S-570” (Mitsubishi Chemical Foods) Co., Ltd.) 0.1%, sucrose fatty acid ester “Ryoto Sugar Ester S-1670” (Mitsubishi Chemical Foods Co., Ltd.) 0.1%, sodium polyphosphate 0.015%, 60 ° C., 15 Pre-emulsified for minutes. Furthermore, the mixture was homogenized at a high pressure of 5 Mpa and then cooled overnight at 5 ° C. to prepare a soybean-containing whipped cream stock solution. To 1 kg of the cream stock solution, 70 g of granulated sugar was added and whipped for 2 minutes 30 seconds by high-speed stirring with a Hobart mixer. The overrun of the obtained soybean-containing whipped cream was 159.4%. This soy-containing whipped cream melted in the mouth with a cool sensation, had no blue odor peculiar to soybeans, and had a high overall evaluation with a rich taste.

(Comparative Example 1)
The soybean emulsified composition B of Example 1 was dispersed in water with a commercially available soybean emulsified composition “Soy Supreme Kreme” (manufactured by SunOpta Grains and Foods Group). A soy-containing whipped cream stock solution was prepared in the same manner as in Example 1 by substituting the dispersion liquid adjusted to 18.2% equivalent to the product B. To 1 kg of the cream stock solution, 70 g of granulated sugar was added and whipped for 2 minutes and 50 seconds by high-speed stirring with a Hobart mixer. The overrun of the obtained soybean-containing whipped cream was 155.0%. The soy-containing whipped cream melted in the mouth with a cool sensation, but the soy-specific blue odor was somewhat strong and the body taste was weak, and the overall evaluation was low.

(Reference Example 1)
70 g of granulated sugar was added to 1 kg of fresh cream (oil and fat content 30%, manufactured by Takanashi Milk Industry Co., Ltd.) having a product temperature of 5 ° C., and whipped for 1 minute 30 seconds by high-speed stirring with a Hobart mixer. The overrun of the obtained whipped cream was 140.0%. This whipped cream melted in the mouth with a cool sensation, and was excellent in both milkiness and richness, and was highly evaluated.

Table 3 shows the flavor evaluation results of Example 1, Comparative Example 1, and Reference Example 1. In addition, the flavor evaluation shown in each following example is sensory evaluation by 10 panelists, and is panel average evaluation in the following evaluation criteria.
(Evaluation criteria)
-: Not felt at all ±: Not felt at all +: Feeling ++: Feeling somewhat strong ++++: Feeling strong ◎: Strong and no blue odor ○: Rich and almost no blue odor △: Low in strength and blue There is a smell ×: There is no richness, strong blue odor

(Table 3)

(Example 2) Preparation of ice cream 50% of soybean emulsified composition B prepared in Production Example 2, 11% of white sucrose, and 8% of honey (sakura pure honey) were mixed, stirred, and then used at 70 ° C using an ice creamer. The mixture was stirred and cooled to obtain a frozen ice cream stock solution. To 69 parts of this stock solution, 31 parts of the soybean whipped cream obtained in Example 1 were added and mixed to obtain a soy ice cream. When the flavor of this soy ice cream was evaluated after storage at −20 ° C. for 15 days, the taste was cool and light, and there was no blue smell peculiar to soy, and the overall evaluation was high with a rich taste.

(Example 3)
50% soybean emulsified composition B prepared in Production Example 2, 11% super white sugar, 7% brown sugar, 1% water were mixed, stirred, stirred and cooled from 70 ° C using an ice creamer, and then frozen. A cream stock solution was obtained. To 69 parts of this stock solution, 31 parts of the soybean whipped cream obtained in Example 1 were added and mixed to obtain a soy ice cream. When the flavor of this soy ice cream was evaluated after storage at −20 ° C. for 15 days, the taste was cool and light, and there was no blue smell peculiar to soy, and the overall evaluation was high with a rich taste.

(Comparative Example 2)
The soybean emulsified composition B of Example 2 was dispersed in water with a commercially available soybean emulsified composition “Soy Supreme Kreme” (manufactured by SunOpta Grains and Foods Group, powder type), and the dry matter content was the soybean emulsified composition. The dispersion was adjusted to 18.2%, which was equivalent to product B, and a frozen ice cream stock solution was obtained in the same manner as in Example 2. To 69 parts of this stock solution, 31 parts of the soybean whipped cream obtained in Comparative Example 1 were added and mixed to obtain a soy ice cream. The flavor of this soy ice cream was evaluated after storage at -20 ° C. for 15 days. The taste was cool and light, but the soy-specific blue odor was slightly strong and the body was weak. It was low.

(Reference Example 2)
The soy emulsion composition B of Example 2 was replaced with the fresh cream of Reference Example 1 to obtain a frozen ice cream stock solution as in Example 2. Ice cream was obtained by adding and mixing 31 parts of the whipped cream obtained in Reference Example 1 to 69 parts of this stock solution. When the flavor of the ice cream was evaluated after storage at -20 ° C for 15 days, it had a light texture with a cool sensation, and was excellent in both milkiness and richness, and was highly evaluated.

  Table 4 shows the flavor evaluation results of Examples 2-3, Comparative Example 2, and Reference Example 2.

(Table 4)

(Example 4) Preparation of cream soup Sweet corn 30.1%, roast onion (manufactured by Ebara Co., Ltd.) 6.0%, soybean emulsified composition A prepared in Production Example 1 15.0%, white sucrose 3.0 %, Salt 0.3%, consommé chicken flavor powder 0.5%, baking soda 0.1%, water 45.1%, white pepper Was prepared. This soup had a thick and smooth texture, no blue odor peculiar to soybeans, and a high overall evaluation with a rich taste.

(Comparative Example 3)
Soy emulsified composition A of Example 4 was replaced with non-adjusted soymilk (solid content 6.5%, manufactured by Fuji Oil Co., Ltd.) to prepare corn cream soup tailored with soymilk in the same manner as Example 4. This soup had a thick and smooth texture and almost no soy-like blue odor, but had a weak body.

(Reference Example 3)
A corn cream soup was prepared in the same manner as in Example 4, except that the soybean emulsion composition A in Example 4 was replaced with the fresh cream in Reference Example 1. This soup had a thick and smooth texture and a high overall evaluation with milky and rich taste.

  Table 5 shows the flavor evaluation results of Example 4, Comparative Example 3, and Reference Example 3.

(Table 5)

(Example 5) Milk pudding-like soybean food and beverage To 90.81% of the soybean emulsion B prepared in Production Example 2, 9.08% of sugar and 0.11% of bittern (41 Brix) for tofu are added, After mixing, it was filled into a cup container and steamed at 95 ° C. for 25 minutes to obtain a milk pudding-like soybean food or drink. This soy food and drink had a slightly supple and smooth pudding-like texture, no blue smell peculiar to soybeans, and a high overall evaluation with a rich taste.

(Example 6) Preparation of fruit milk-like soybean beverage 9.0% of sugar was dissolved in 68.3% of water, and 17.5% of the soybean emulsion B prepared in Production Example 2 was stirred while stirring the solution. Concentrated banana juice 5.0% was added and mixed. Subsequently, 50% aqueous citric acid solution was added to adjust the pH to 6.0. Next, the mixture was heated to 70 ° C., homogenized at a high pressure at 15 MPa, heated to 93 ° C., 0.2% of banana flavor was added, and the mixture was cooled to 20 ° C. in cold water. The obtained banana-flavored beverage had no blue smell peculiar to soybeans, and had a high overall evaluation with a rich taste.

(Example 7) Preparation of a fruit milk-like soy beverage A mixture of 9.0% sugar and water-soluble soybean polysaccharide "Soya Five S-ZR100" (manufactured by Fuji Oil Co., Ltd.) was added to 78.4% water, and 80 Stir at 10 ° C. for 10 minutes to dissolve. The aqueous solution was cooled to 20 ° C., and 10.2% soybean emulsion B prepared in Production Example 2 and 2.0% 5-fold concentrated white peach clear fruit juice were added and mixed. Subsequently, 50% citric acid aqueous solution was added to adjust the pH to 3.8. Next, the mixture was heated to 70 ° C., homogenized at a high pressure at 15 MPa, heated to 93 ° C., 0.1% of peach flavor was added, and the mixture was cooled to 20 ° C. in cold water. The obtained peach-flavored beverage had no blue smell peculiar to soybeans, and had a high overall evaluation with a rich taste.

(Example 8) Preparation of cheese souffle-like soy milk souffle (1)
In a Hobart mixer ball, 200 g of egg yolk was added, 30 g of granulated sugar was added, and lightly whipped with medium stirring. Thereafter, 300 g of soybean emulsion B and 80 g of weak flour were sequentially added while stirring at low speed. Finally, 100 g of granulated sugar and 70 g of trehalose (manufactured by Hayashibara Shoji Co., Ltd.) were added to 220 g of egg white, and a meringue foamed with stirring was added and mixed to prepare a soymilk souffle dough having a specific gravity of 0.29. 600 g of the prepared dough is poured into 8 iron plates, placed on a newspaper previously wetted with water, placed in an oven, baked for 18 minutes at 190 ° C and 160 ° C with an open flame, cheese souffle milk I got a souffle. The resulting cheese souffle-like soymilk souffle is
It had a soft mouthfeel like cheese souffle and good mouth melt, no blue odor peculiar to soybeans, and a high overall evaluation with a rich taste.

(Example 9) Preparation of cheese souffle-like soymilk souffle (2)
280 g of soybean emulsion B was placed in a Hobart mixer ball, and 40 g of egg yolk, 35 g of granulated sugar, and 15 g of corn starch were sequentially added and mixed while stirring at a low speed. Furthermore, 320 g of cream cheese-like food (trade name: Creme Fromage, manufactured by Fuji Oil Co., Ltd.), egg yolk 40 g, and soft flour 20 g were added and mixed while stirring at low speed. Finally, 70 g of granulated sugar and 30 g of trehalose (manufactured by Hayashibara Shoji Co., Ltd.) were added to 150 g of egg white, and the meringue agitated and foamed was added and mixed to prepare a soymilk souffle dough having a specific gravity of 0.45. 30 g of the prepared dough was poured into an aluminum cup having a diameter of 50 mm, and baked in an oven at 180 ° C. for 30 minutes with the damper opened and placed in a hot water bath. The obtained cheese souffle-like soy milk souffle had a cheese souffle-like soft mouth feel and good mouth melt, no blue smell peculiar to soybeans, and a high overall evaluation with a cheese-like flavor and a rich taste.

  In the manufacture of confectionery, breads, desserts, beverages, soups, sauces, etc., the flavor of the present invention is greatly improved in part or all of dairy products such as milk, fresh cream, and whole milk powder. By substituting for the soybean emulsified composition, a soybean food or drink with significantly improved flavor can be provided.

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 food or drink comprising a soybean emulsified composition. A soybean food or drink comprising the soybean emulsified composition according to claim 1, wherein the dietary fiber content per dry matter is 10% by weight or less. Using a fat-containing soybean lipid content per dry matter NSI a 15% by weight or more is processed in a range of 40 to 77,
1) A step of preparing a suspension by adding water to the oil-containing soybean,
2) The suspension is solid-liquid separated by centrifugation , neutral lipids and polar lipids are transferred to the insoluble fraction, the water-soluble fraction containing proteins and carbohydrates is removed, and the insoluble fraction is recovered. Process,
A soybean food or drink comprising the soybean emulsified composition according to claim 1 obtained by
The soybean emulsified composition according to claim 3, which is obtained by further homogenizing the recovered insoluble fraction, then separating the solidified liquid into solid and liquid to remove dietary fiber, and recovering the supernatant. Soy food and drink characterized by Use of the soybean emulsified composition according to any one of claims 1 to 4 for a flavored soybean food or drink. A method for improving the flavor of soybean foods and beverages, wherein the soybean emulsified composition according to any one of claims 1 to 4 is used as an active ingredient for flavor improvement. The manufacturing method of soybean food-drinks characterized by using the soybean emulsion composition of any one of Claims 1-4 as an active ingredient of flavor improvement.