JP5879997B2 - Milk substitute composition and milk substitute food and drink using the same - Google Patents

Description

  The present invention relates to a milk substitute composition containing a component derived from soybeans and a milk substitute food and drink using the same.

Milk raw materials such as milk, fresh cream and skim milk have a unique milk flavor and are preferred. For this reason, it is widely used for dairy products, Western confectionery, bread, desserts, etc. for topping (decoration), nappe (surface coating), filling, kneading, etc., and for flavoring for cooking. Has been.
On the other hand, plant proteins that can be used as a substitute for animal-derived dairy materials on the basis of an increase in lifestyle-related diseases due to excessive intake of animal fat, an increase in patients with milk allergies due to excessive intake of dairy products, and rising prices of dairy ingredients Raw materials have also been developed.

As an alternative raw material for milk, the use of soybean-derived raw materials such as tofu, soy milk, and powdered soy protein has been studied for a long time (for example, Patent Document 1: Japanese Patent Publication No. 4-64660, soymilk whipped cream). However, since soybean contains lipids containing a large amount of unsaturated fatty acids such as linoleic acid and linolenic acid, flavor deterioration due to oxidation becomes a problem when using full-fat soy flour, soy milk, and tofu. For this reason, in order to prevent flavor deterioration due to oxidation, defatted soybeans from which lipids have been removed with an organic solvent, etc., or defatted soymilk and powdered soy protein made from this are produced, and some of them are used as milk substitute materials (for example, patents) Document 2, Patent Document 3, etc.). However, these lacked the original good flavor of soybeans compared with full-fat soybeans, and even when defatted, flavor deterioration due to oxidation was not sufficiently suppressed.
For this reason, foods and beverages such as confectionery, desserts, beverages, soups, and sauces that use such soybean-derived ingredients have a healthy image, but have a unique blue odor or astringency that is derived from soybeans, or are being processed. It has been a drawback that the processed odor generated in the food affects the flavor of the food and drink. For this reason, various improvements such as addition of a flavor masking agent have been attempted in foods and drinks, but it is difficult to suppress undesirable flavors, and there is still much room for improvement as a vegetable raw material that can replace milk raw materials.

Japanese Examined Patent Publication No. 4-64660 JP 2005-525083 A JP 2002-191291 A

As described above, none of the conventional methods provide a soybean-derived raw material that does not have a blue odor derived from soybean and does not deteriorate with time.
Accordingly, an object of the present invention is a soybean that has a good soybean flavor, a blue flavor unique to soybeans, a processing odor generated during processing, and a deterioration in flavor over time, and can be widely used as a milk substitute raw material. It is to provide a milk replacement composition derived from. And the milk substitute composition which uses this soybean origin milk substitute composition, does not have a sense of incongruity as a flavor of food, and is easy to accept widely by consumers is provided.

  In order to solve the above-mentioned problems, the present inventors have conducted extensive research and found a method capable of obtaining soy milk with very little lipid from soybean without using an organic solvent. The soy milk and a reduced-fat soy protein material such as a separated soy protein made from the soy milk are novel compositions having a specific component composition, and the flavor of the soy milk or the soy milk is not the same as that of the conventional soy material. We obtained the knowledge that the natural and good flavor of soybeans is not deteriorated. And it discovered that this reduced-fat soybean protein raw material was suitable for the use to milk substitute food / beverage products as a milk substitute composition, and came to complete this invention.

That is, the present invention provides the following (1) to (12).
(1) The total content of protein and carbohydrate per dry matter is 80% by weight or more, and the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight based on the protein content . A milk replacement composition comprising a reduced-fat soy protein material in which the sum of campesterol and stigmasterol is 200 mg or more per 100 g of lipid,
(2) The milk substitute composition according to (1), wherein the soy protein material is soy milk or separated soy protein,
(3) The milk replacement composition according to (1), which is a milk powder type, a concentrated milk type, or a liquid milk type,
(4) The milk replaceable composition according to (1), wherein oil and fat are further added, and the emulsified form is an oil-in-water emulsification,
(5) The milk replacement composition according to (1), wherein a saccharide is further added,
(6) Milk substitute food or drink using the milk substitute composition according to any one of (1) to (5) ,
(7) The milk substitute food or drink according to (6), wherein the food or drink is a dairy product, sauces, bakery product, confectionery, or a highly nutritive liquid food,
(8) The milk substitute food and beverage according to (7), wherein the dairy product is yogurt, lactic acid bacteria beverage, cream, ice cream, cheese, margarine, infant formula,
(9) The milk substitute food or drink according to (6), which is a non-fat or low-fat type,
(10) A soybean lactic acid fermented food or drink characterized by being obtained by fermenting a raw material containing the milk replacement composition according to (1) with lactic acid bacteria,
(11) The total content of protein and carbohydrate per dry is not less than 80% by weight, (say a content of a chloroform / methanol mixed solvent extract.) Lipid content is less than 10 wt% with respect to protein content, plant sterols A reduced-fat soy protein material in which the sum of campesterol and stigmasterol is 200 mg or more per 100 g of lipid is used as a substitute for part or all of a milk raw material. Manufacturing method,
(12) The total content of protein and carbohydrate per dry matter is 80% by weight or more, and the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight based on the protein content . As a milk substitute composition, a reduced-fat soy protein material in which the sum of campesterol and stigmasterol is 200 mg or more per 100 g of lipids .

  According to the present invention, the use of a novel reduced-fat soy protein material having a refreshing soy flavor without the blue odor and processing odor, which has been a problem with conventional soy materials, with little deterioration in flavor over time. Thus, it is possible to provide a plant-based milk replacement composition with a good flavor that could not be realized with conventional soybean materials.

  The milk substitute composition of the present invention is characterized by containing a “low-fat soy protein material” described below. Specifically, the contents described in the specification of the Japanese application (Japanese Patent Application No. 2011-108598, unpublished) are incorporated, but the reduced-fat soybean protein material will be described below.

<Low-fat soy protein material>
The reduced-fat soy protein material used in the present invention is derived from soybeans, and is mainly composed of proteins mainly composed of glycinin and β-conglycinin. In the case of soy milk, water-soluble components such as carbohydrates and ash are relatively While a large amount is contained, dietary fiber is removed, and lipids are those in which both neutral lipids and polar lipids are reduced, and the amount of LP such as lipoxygenase protein is low.
That is, the total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content, as plant sterols The sum of campesterol and stigmasterol is 200 mg or more per 100 g of lipid.

  The type of soy protein material specifically includes soy milk, but the soy protein material other than soy milk includes soy protein material with the protein purity increased from the soy milk as a raw material, typically soy milk. Separated soy protein from which water-soluble components such as sugars and ash are removed from the protein to enhance the purity of the protein, and the protein of the above-mentioned soy milk or separated soy protein to be further fractionated to increase the purity of glycinin or β-conglycinin Examples include soy protein. These isolated soybean protein and fractionated soybean protein can be produced by a known method.

(carbohydrate)
The reduced-fat soy protein material used in the present invention is a main component in which saccharides and protein occupy most of the dry matter, and the content of carbohydrates (dry matter excluding lipid, protein and ash) is the total content of protein Is 80% by weight or more, preferably 85% by weight or more per dry matter. The residual component of the dry matter is almost composed of ash and a small amount of lipid, and the ash is usually 15% by weight or less, preferably 10% by weight or less per dry matter. Although dietary fiber is contained in carbohydrates, the reduced-fat soy protein material used in the present invention has a dietary fiber content removed, so the amount is 3% by weight or less, preferably 2% by weight or less per dry matter.

(protein)
The protein content of the reduced-fat soybean protein material used in the present invention can be in the range of 30 to 99% by weight per dry matter. When the soy protein material is soy milk, the lower limit is usually 45% by weight or more, or 50% by weight or more, or 55% by weight or more per dry matter, and the upper limit can be 70% by weight or less, or 65% by weight or less. Depending on the processing method, such as protein fractionation and the addition of other components, it can be in the range of 30 wt% or more and less than 45 wt%. In addition, when the soy protein material is isolated soy protein obtained by further purifying soy milk to increase protein purity, the lower limit is more than 70% by weight, or 80% by weight or more, and the upper limit is 99% by weight or less, or 95% by weight or less. It can be.

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 The component composition of the protein of the reduced-fat soybean protein material 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 of

(Lipoxygenase protein)
The reduced-fat soy protein material used in the present invention is also characterized in that the lipoxygenase protein is generally water-soluble and easily extracted, and it is 1% or less per total protein in the reduced-fat soy protein material, preferably 0.5 % Or less.
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.
Since the ratio of the lipoxygenase protein in the protein of the reduced-fat soy protein material is extremely small, there is an advantage that it is possible to obtain soy milk that keeps the lipid content at an extremely low level.

  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: LP)
The reduced-fat soybean protein material used in the present invention is characterized in that the content of lipophilic proteins (Lipophilic Proteins) is less than that of general soybean materials among the types of proteins. 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 reduced-fat soy protein material is usually 40% or less, more preferably 38% or less, and still more preferably 36% or less.
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 case of the reduced-fat soy protein material used in the present invention, LP remains in the insoluble fraction side because LP is deactivated and insolubilized by heat treatment in the raw material soybean.
There is an advantage that it is possible to obtain soy milk that keeps the lipid content at a very low level by the low ratio of LP in the protein of the reduced-fat soy protein 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)

(Lipid)
The reduced-fat soy protein material used in the present invention is characterized in that it contains lipids only at a value lower than the ratio of the lipid content / protein content of soy flour, which is a raw material, and the content of polar lipids as well as neutral lipids is low. . On the other hand, general reduced-fat soymilk is obtained by water-extracting defatted soybeans obtained by defatting soybeans with hexane, but the reduced-fat soymilk is still abundant because polar lipids are not removed.
Therefore, the lipid content in the reduced-fat soy protein material used in the present invention is obtained by using the mixed solvent of chloroform: methanol 2: 1 (volume ratio) and the amount of the extract extracted for 30 minutes at the normal pressure boiling point as the total lipid content. As a value obtained by calculating the lipid content. 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 reduced-fat soybean protein material used in the present invention has a lipid content of less than 10% by weight, preferably less than 9% by weight, more preferably less than 8% by weight, even more preferably less than 5% by weight, and still more preferably with respect to the protein content. Is 4% by weight or less, and may be 3% by weight or less. That is, one important feature is that the total lipid including neutral lipids and polar lipids is much less than protein. The defatted soymilk extracted from defatted soybeans defatted using a normal organic solvent is almost free of neutral lipids, but because some of the polar lipids are extracted, the lipid content of the protein is approximately 5-6% by weight. is there. That is, the reduced-fat soy protein material used in the present invention has a reduced amount of lipids, particularly polar lipids, equivalent to or higher than that of defatted soymilk using an ordinary organic solvent.
Furthermore, the lipid content per dry matter is 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.

(Plant sterol)
The reduced-fat soy protein material used in the present invention is characterized in that the content of plant sterols relative to lipids is significantly higher than that of ordinary defatted soymilk.
Plant sterols are contained in soybean seeds in an amount of about 0.3% by weight and mainly contain sitosterol, campesterol, stigmasterol and the like. Since plant sterols contained in these soybeans have low polarity, when extracting soybean oil with an organic solvent such as hexane, most of the plant sterols migrate to the soybean oil side. Removed. Therefore, the amount of plant sterol is very small in defatted soybean.
On the other hand, in the reduced-fat soy protein material used in the present invention, campesterol and stigma, which are plant sterols that have high affinity for lipids and are insoluble in water, despite the low content of both neutral lipids and polar lipids. It has been found that a particularly large amount of sterol remains. Thus, it is extremely difficult to increase the content of plant sterols relative to lipids in the reduced-fat soy protein material, except for a method of adding separately, and the present invention provides a soy protein material containing a large amount of plant sterols with almost no lipid. Has the advantage of being able to.
The total content of campesterol and stigmasterol is about 40 to 50 mg per 100 g of fat in the reduced-fat soy protein material prepared from defatted soybeans defatted with an organic solvent such as hexane. The reduced-fat soy protein material used in the present invention has a high content of at least 200 mg per 100 g of lipid, preferably 230 mg or more, more preferably 400 mg or more, more preferably 450 mg or more, more preferably 500 mg or more. .

The content of these plant sterols can be obtained by a general method such as obtaining the ratio of the peak area to the standard product by chromatography after extraction with an organic solvent.
For example, it can be analyzed according to the sterol quantitative method (No. 11014761-attached analysis method flowchart) of the Japan Food Analysis Center. Specifically, 1.2 g of a sample was collected, dispersed in 50 ml of 1 mol / L potassium hydroxide ethanol solution, saponified, 150 ml of water and 100 ml of diethyl ether were added, and unsaponifiable matter was extracted into the ether layer. Add 50 ml of diethyl ether twice and extract. The extracted unsaponified diethyl ether layer is washed with water, dehydrated and filtered, and the solvent is removed by volatilization. Thereafter, the extract is washed with 10 ml of diethyl ether: hexane (8:92) solution by column chromatography (silica cartridge column) and eluted with 25 ml of diethyl ether: hexane (20:80) solution. To the solution is added 0.5 mg of 5α-cholestane as an internal standard, and the solvent is removed by volatilization. 5 ml of hexane is added to this sample, and the target plant sterol is detected by gas chromatography (hydrogen flame ion detector). The conditions of the gas chromatographic method can be performed as follows.

<Gas chromatograph operating conditions>
Model: GC-2010 [Shimadzu Corporation]
Detector: FID
Column: DB-1 [J & W SCIENTIFIC] φ0.25mm × 15m, film thickness 0.25μm
Temperature: Sample inlet 290 ° C, detector 290 ° C
Column 240 ℃ → 3 ℃ / min temperature rise → 280 ℃
Sample introduction system: Split (split ratio 1:30)
Gas flow rate: Helium (carrier gas) 2.3ml / min
Helium (makeup gas) 30ml / min
Gas pressure: Hydrogen 40ml / min, Air 400ml / min

(Isoflavones)
The reduced-fat soy protein material used in the present invention is also characterized by a relatively high content of isoflavones. Specifically, the content per dry matter is preferably 0.10% by weight or more. The content of isoflavones is determined by the analytical method described in “Soy Isoflavone Food Quality Standards (Public Notice No. 50, Revised Review)” (Japan Health and Nutrition Food Association, issued on March 6, 2009). Can be quantified according to In the present invention, the content of isoflavones represents an equivalent as a glycoside.

(Dry matter content)
When the reduced-fat soy protein material used in the present invention is reduced-fat soymilk and the property is liquid, the dry matter is usually about 3 to 20% by weight, but is not particularly limited. In other words, it may be hydrated to give a low-viscosity liquid, or it may be made highly viscous by concentration processing such as vacuum concentration or freeze concentration, or powdered by powder processing such as spray drying or freeze drying. It may be.

(Manufacturing mode of reduced-fat soy protein material)
The method for producing the reduced-fat soymilk used in the present invention and other soy protein materials using the reduced-fat soymilk as a raw material has, for example, a water-soluble nitrogen index (hereinafter referred to as “NSI”) of 20 to 77. After the step of preparing a suspension by adding water to a fat-containing soybean having a lipid content of 15% by weight or more, preferably 20 to 70, the suspension is solid-liquid separated and neutralized. It can be obtained by transferring lipids and polar lipids to the insoluble fraction, removing the insoluble fraction, and collecting the water-soluble fraction containing protein and carbohydrate. Hereinafter, this production mode will be described.

-Raw soybean and its processing As soybean which is the raw material of the reduced-fat soybean protein material, fat-containing soybeans such as full-fat soybeans or partially defatted soybeans are 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 low, it will be difficult to obtain a reduced-fat soy milk containing a large amount of plant sterol while containing a small amount of lipid. 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.

For example, when the NSI is a high value of 80 or more, the separation efficiency of lipid and protein decreases, the lipid content of the reduced-fat soy protein material tends to increase, and 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 to the 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, but the higher the extraction rate of water-soluble components, the more easily fats and oils are solubilized, and the fat of reduced-fat soy milk becomes higher, so 70 ° C or lower, preferably 55 ° C or lower It is good to do it. Or it can also carry out in the range of 5-80 degreeC, Preferably it is 50-75 degreeC.

  The higher the extraction pH (pH of the soy suspension after addition) is, like the temperature, the higher the extraction rate of the water-soluble components, but the fats and oils are also easily solubilized and the fat of the reduced-fat soy milk tends to increase. 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 ultracentrifugated at 100,000 × g or more. In the case of the reduced-fat soy protein material used in the present invention, the ultracentrifugal separator is not used. Implementation is possible.
Further it is also possible to promote lipid separation from soymilk by adding demulsifier after the time of water extraction or water extraction, demulsifier has a particularly limited. However, the preparation of the reduced-fat soybean protein material used in the present invention can be carried out without using a demulsifier.

By solid-liquid separation after the water extraction step, not only neutral lipids but also polar lipids can be transferred to the insoluble fraction, and the other water-soluble fraction can be collected to obtain a reduced-fat soymilk fraction.
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, the supernatant is collected as a water-soluble fraction. 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, an intermediate layer (2) of a water-soluble fraction having a low lipid content may be used.

○ Reduced-fat soymilk The obtained water-soluble fraction can be used as it is, or, if necessary, through a concentration process, a heat sterilization process, a powdering process, etc. to obtain a reduced-fat soymilk used in the present invention.

○ Separated soy protein High protein purity by removing soy whey components such as whey protein and oligosaccharides from the reduced-fat soy milk obtained above, concentrating the protein, neutralizing, sterilizing, drying and pulverizing if necessary Isolated soy protein can be prepared. Any known method can be used to remove the soy whey component. For example, the most common reduced-fat soymilk is adjusted to an acidic pH (about pH 4 to 5) near the isoelectric point, and the protein has an isoelectric point. In addition to a method of precipitating and removing the whey from the supernatant by centrifugation or the like and collecting the precipitate, a method of removing a relatively low molecular weight whey by membrane separation or the like can be applied.

(Features of reduced-fat soy protein material)
The above-mentioned reduced-fat soy protein material used in the present invention is defatted soymilk obtained by water extraction from defatted soybeans defatted using an organic solvent such as hexane, although all of them are made from fat-containing soybeans. And the protein content is the same as that of isolated soy protein, but the other component composition is significantly different from that of the conventional reduced-fat soy protein material.
The reduced-fat soy protein material has a low content of lipids, particularly polar lipids and a low calorie, as compared with reduced-fat soy milk extracted from defatted soybeans defatted with hexane or the like, and separated soy protein, and organic substances such as hexane. Since no solvent is used, the environmental load is small, and it is not denatured by organic solvents and has a very good flavor. In addition, it is characterized by high oxidation stability due to the low amount of LP together with polar lipids, and very little deterioration of flavor over time. In particular, when dried and used as a powdery material, the storage stability of the flavor is remarkably excellent without the lipid being oxidized unlike ordinary soymilk powder or powdered soy protein.

<Milk replacement composition>
The above-mentioned reduced-fat soy protein material used in the present invention includes powder types (whole milk powder, skim milk powder, partially skimmed milk powder, casein protein, etc.), concentrated types (eva milk, condensed milk, etc.), liquid types (whole milk, low milk) The milk substitute composition of the present invention can be used as it is in various forms such as (fat milk).
In addition, various food raw materials or food additives may be added as appropriate to the reduced-fat soy protein material to obtain various forms of milk substitute compositions in the present invention. Embodiments are shown below.

(Addition of fats and oils)
The milk substitute composition of the present invention is prepared by adding oils and fats to the reduced-fat soy protein material, further adding an emulsifier if necessary, and emulsifying in oil-in-water type to prepare full-fat milk type, partially skim milk type and cream type can do. The types of oils and fats to be added include, for example, palm oil, palm oil, palm kernel oil, corn oil, soybean oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter, Examples thereof include various vegetable oils and fats such as fish oil and whale oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more. The content of the oil / fat is preferably 1 to 50% by weight, more preferably 5 to 20% by weight in the dry matter of the milk substitute composition.

  As the type of emulsifier, natural emulsifiers such as lecithin and the following synthetic emulsifiers can be used. Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin. Examples include fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. The content of the emulsifier is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight, in the dry matter of the milk substitute composition.

(Addition of sugar)
The milk substitute composition of the present invention can be prepared into a sugar-added type such as sweetened condensed milk or whipped cream by adding a saccharide to a reduced-fat soy protein material and mixing it. The types of sugars to be added, such as glucose, and monosaccharides galactose, sucrose, lactose, maltose, and disaccharides such trehalose, maltotriose, and trisaccharide such as raffinose and the like, or oligosaccharide, erythritol Sugar alcohols such as maltitol and lactitol. In the present invention, these saccharides can be used alone or in combination of two or more. The content of the saccharide is preferably 1 to 50% by weight, more preferably 3 to 20% by weight, in the dry matter of the milk substitute composition .

(Other raw materials)
Furthermore, in the milk substitute composition of the present invention, starches, inorganic salts, organic acid salts, gelling agents, thickening polysaccharides, flavoring agents, flavoring ingredients such as seasonings, coloring agents, preservatives, if necessary You may mix | blend antioxidant, a pH adjuster, etc. The amount of these components is preferably 10% by weight or less in the dry matter of the milk substitute composition of the present invention.

<Milk substitute food and drink>
The milk substitute food / beverage product of the present invention means a food / beverage product in which a milk raw material is generally used, wherein a part or all of the milk raw material is replaced with the above milk substitute composition. Whether it has been replaced is not limited for the subjective purpose of those skilled in the art, but as a result, whether it has been replaced is interpreted from an objective point of view. The replacement rate of the milk substitute composition with the milk raw material can be set to 50% by weight or more, 70% by weight or more, 90% by weight or more, for example, when it is desired to increase the proportion of the vegetable raw material by a larger replacement rate. If it is 100 weight%, it can be set as a pure vegetable milk substitute food and drink, and is suitable also for a milk allergy patient. Soy milk products such as soy milk beverages and lactic acid fermented soy milk are typical examples with a substitution rate of 100% by weight. Further, while maintaining the flavor of milk, the substitution rate can be made less than 50% by weight, 30% by weight or less, and 10% by weight or less for the purpose of cost reduction.
Although the compounding quantity of the milk substitute composition in the milk substitute food / beverage products of this invention changes with forms of food / beverage products, it is not specifically limited, Generally, it is 1-100 weight% in dry matter conversion, Preferably you may be 10-95 weight% it can.
Although the typical aspect (form of the product in which the milk raw material is used) of the milk substitute food / beverage is shown below, it cannot be overemphasized that it is not limited to the following aspect. The milk substitute food and drink can be produced by a known method such as a commonly used method except that a part or all of the milk raw material is replaced with the milk substitute composition.

(Dairy products)
As dairy products, liquid milk such as component-adjusted milk, low-fat milk, non-fat milk, special concentrated milk, milk drinks containing various nutritional ingredients, coffee, cocoa, fruit juice, pulp, yogurt, drink yogurt, etc. Fermented milk, lactic acid bacteria beverages, whipped cream, whitener, sour cream, cream powder, custard cream and other creams, ice cream such as ice cream, lacto ice (meloline), soft cream, processed cheese, natural cheese, powdered cheese, etc. Examples include cheeses, margarine, skim milk, infant formula, powdered milk such as sweetened powdered milk, condensed milk such as sweetened condensed milk and unsweetened condensed milk, and the like. These dairy products are also used as dairy raw materials for other milk substitute foods and drinks.

(Sources)
As the sauces, dairy ingredients such as pasta sauces such as bechamel sauce (white sauce), morney sauce, aurora sauce, nanture sauce, cream sauce, mustard sauce, spice sauce, cheese sauce, hollandaise sauce, carbonara etc. are generally used. Can be mentioned.

(Bakery products)
Bakery products include bread, butter roll, Danish, melon bread, muffin, pizza stand, etc., sponge cake, pie, butter cake, cheesecake, hot cake, castella, waffle, shoe, savalan, cookies, biscuits, crackers Baked confectionery such as wafers, nutrition bars, dry bread, rice crackers, rice cakes, and baked buns.

(Confectionery)
As confectionery, in addition to the baked confections listed above, desserts such as pudding, bavalore, jelly, brulee, caramel, soft candy, hard candy, candy confectionery, tablet confectionery, jelly confectionery, marshmallow, bonbon, dragee, chocolate Confectionery, donuts, steamed buns, fried buns, snack confectionery, etc.

(Other processed foods)
Other processed foods and beverages in which dairy ingredients are generally used include gratin, doria, cream croquette, stew, soup, curry, filling, protein powder, protein drink, protein jelly, meat products, marine products, noodles Soft drinks, carbonated drinks, powdered drinks, baby foods and the like are included.

(High nutrition liquid food)
In the present invention, the highly nutritive liquid food is a nutritional supplement that is used by a part of the patient after surgery, or a person who is difficult to take in nutrients from a daily meal such as an elderly person with reduced swallowing and chewing ability, It contains proteins, carbohydrates, lipids, minerals and vitamins in a comprehensive manner, and is also called liquid food.
Specifically, it refers to foods that are liquid at room temperature with a caloric value of 0.5 kcal / mL or more and containing at least proteins, lipids, carbohydrates, minerals, and vitamins as nutritional components. Preferably, it has an energy composition of protein: 10-25%, lipid: 15-45%, carbohydrate: 35% or more, calcium: 20-110 mg / 100 kcal, magnesium: 10-70 mg / 100 kcal. More preferably, it has an energy composition of protein: 16-20%, lipid: 20-30%, carbohydrate: 50-65%, calcium: 35-65mg / 100kcal, magnesium: 15-40mg / 100kcal is there.
In general, highly nutritive liquid foods are often used as protein raw materials such as milk protein, whey protein and sodium caseinate. According to the present invention, the reduced-fat soy protein material is used as a part or all of the milk raw material. Can be used as a replacement.
The flavor of the obtained highly nutritive liquid food is not inferior to that using only milk protein, and can be made much more excellent than conventional soymilk or separated soy protein.
Furthermore, when this reduced-fat soymilk is used in a highly nutritive liquid food, it has a feature that its reactivity with divalent metals such as calcium and magnesium contained in the blend is lower than that of isolated soy protein. Therefore, these metals can be blended at a higher level.

(Soy lactic acid fermented food and drink)
Soybean lactic acid fermented foods and drinks are generally fermented with lactic acid bacteria using fermented milk such as soymilk, isolated soy protein, and soy flour, and fermented milk such as yogurt, lactic acid bacteria beverages, cheese, etc. It is milk substitute food and drink corresponding to fermented dairy products. Conventional soy protein materials have a unique blue odor and the like, and in recent years, the flavor has been improved to some extent by the progress of production technology. However, even if the soy protein material has an improved flavor, lactic acid bacteria fermentation tends to generate a unique acid precipitation odor when the soy protein is acidified and precipitated. Even if it is a fresh and good fermented flavor, it is not maintained, and the flavor deteriorates over time, or the flavor deteriorates due to heat sterilization after fermentation, even if it is a partial replacement of milk raw material Even the deteriorated flavor has a great impact on the quality of the product. Therefore, in order to suppress flavor deterioration, for example, as described in Japanese Patent No. 3307255, Japanese Patent No. 3327155, Japanese Patent No. 3349551, Japanese Patent Laid-Open No. 11-75688, etc., fermentation is performed in combination with specific lactic acid bacteria. Advanced fermentation techniques are required, such as fermenting under oxygen-free conditions, and filling the container with extremely low oxygen permeability after fermentation. For this reason, for example, there are problems that a specific strain of lactic acid bacteria having a favorable physiological function cannot be used, or that an investment in a new fermentation facility is required. Then, this invention makes it a subject to provide the soybean lactic-acid fermented food / beverage products with little deterioration with time of the flavor after fermentation, without being influenced by the kind of lactic acid bacteria, or the condition of manufacturing facilities.

By using the reduced-fat soy protein material used in the present invention as a raw material for soy lactic acid fermented foods and beverages, the flavor of the raw material itself is better than that of conventional soy protein materials, and also suppresses deterioration over time after fermentation. Is done. Therefore, the reduced-fat soy protein material used in the present invention is excellent in quality as a milk substitute composition without using a special technique as described in the above-mentioned publicly known techniques, such as general yogurt, lactic acid bacteria beverages and cheese. Even if it is the kind of lactic acid bacteria currently used for manufacture of fermented dairy products, etc., and manufacturing equipment, it becomes possible to manufacture the soy lactic acid fermented food and drink excellent in the flavor just after fermentation and its stability over time.
The other raw materials and production conditions of the soy lactic acid fermented food / beverage product of the present invention can be any known ones and are not particularly limited. The production mode is shown below as an example.

Examples of the main raw material of the soy lactic acid fermented food / beverage product of the present invention include a reduced-fat soy protein material, lactic acid bacteria, and, if necessary, an assimilating saccharide. The blending amount of the reduced-fat soybean protein material is suitably 50 to 100% by weight, preferably 60 to 100% by weight, per protein of the raw material.
In addition, fats and oils, starch, thickening polysaccharides, gelling agents, emulsifiers, fragrances, acidulants, antioxidants, chelating agents, and the like can be appropriately added as necessary. In the case of a partially substituted food for milk, milk raw materials used in yogurt and lactic acid bacteria beverages can also be used.

  In lactic acid fermentation, it is not essential to add an assimilating saccharide as a nutrient source for microorganisms to the fermentation raw material, but it is preferable to add it when fermentation is difficult to proceed. For example, glucose, fructose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharide, fructooligosaccharide, xylooligosaccharide and the like can be used. These sugar raw materials may be used alone or in combination of two or more. The amount of the assimilating saccharide added is suitably 1 to 50% by weight, preferably 5 to 40% by weight, based on the solid content of the reduced-fat soy protein material.

The lactic acid bacteria used for lactic acid fermentation will not be specifically limited if it is used for fermented dairy products, such as normal yogurt, a lactic acid bacteria drink, and cheese. In the case of a powder starter, the blending amount of lactic acid bacteria is suitably 0.5 to 15% by weight in the raw material, and preferably 1 to 10% by weight.
Examples of types of lactic acid bacteria include Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus salivarius salivarius , Lactobacillus gallinarum, Lactobacillus amylovorus, Lactobacillus brevis brevis, Lactobacillus fermentum, Lactobacillus mari, Lactobacillus delbruki, Lactobacillus johnsonii, Lactobacillus sanfrancisensis, Lactobacillus Panex, Lactobacillus comoensis, Lactobacillus italica, Lactobacillus raikimani, Lactobacillus carbatus, Lac Bacillus hilgardi, Lactobacillus luteri, Lactobacillus pastorianus, Lactobacillus bukuneri, Lactobacillus cellobiosas, Lactobacillus fructibolans, Lactobacillus lactis subspices cremolith, Lactobacillus genus, Streptococcus thermophilus Streptococcus lactis and Streptococcus・ Lactococcus genus such as lactis, biobar, diacetylactis, and leukonos Click mesenteroides subsp. Cremoris, Leuconostoc lactis, Leuconostoc shoe domain initiative Roy Leuconostoc such as death and the like. It is also possible to use a starter in which microorganisms such as yeast other than lactic acid bacteria such as kefir bacteria are mixed.

  In the present invention, the genus Bifidobacterium is also included in the lactic acid bacteria. For example, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve, Bifido Bacteria Adresentis, Bifidobacterium angularum, Bifidobacterium catenatum, Bifidobacterium pseudocatenatum, Bifidobacterium dentium, Bifidobacterium globosm, Bifidobacterium Um pseudolongum, Bifidobacterium cuniculi, Bifidobacterium coelinum, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium boum, Bifidoba Thelium Magnum, Bifidobacterium asteroides, Bifidobacterium indicam, Bifidobacterium gallicum, Bifidobacterium lactis, Bifidobacterium inopinatum, Bifidobacterium denticorens, Bifidobacterium Fidobacterium prolam, Bifidobacterium swiss, Bifidobacterium gallinarum, Bifidobacterium luminantium, Bifidobacterium melicicam, Bifidobacterium circulare, Bifidobacterium minimum, Bifidobacterium Examples include Fidobacterium sabutyl and Bifidobacterium coryneform. In addition, these lactic acid bacteria can be arbitrarily used in a combination of two or more.

  In particular, specific strains used in commercially available yogurt and lactic acid bacteria beverages or publicly known, such as Lactobacillus casei (YIT 9029 strain (Shirota strain), YIT10003 strain, NY1301 strain, SBR1202 strain), Lactobacillus mali YIT0243 strain, Lactobacillus acidophilus (SBT-2062 strain, CK92 strain), Lactobacillus helveticus CK60 strain, Lactobacillus gasseri (SP strain (SBT2055SR), LG21 strain, LC1 strain, OLL 2716 strain, FERMP-17399, etc.) , Lactobacillus delbruecki subspecies bulgaricus (OLL 1023, OLL 1029, OLL 1030, OLL 1043, OLL 1057, OLL 1073R-1, OLL 1075, OLL 1083, OLL 1097 OLL 1104 strain, OLL 1162 strain, 2038 strain), Lactobacillus johnsonii La1 strain (LC1 strain), Lactobacillus GG strain, Streptococcus thermophilus (1131 strain, OLS 3059 strain), Bifidobacterium・ Breve (Yakult, YIT4065), Bifidobacterium bifidum (Yakult), Bifidobacterium longum (SP (SBT2928), BB536, BE80, FERM BP-7787), Bifidobacterium Um lactis (FK120 strain, LKM512 strain, Bb-12 strain) and the like can also be suitably used.

  The conditions for lactic acid fermentation can be appropriately changed depending on the type of lactic acid bacteria to be used, but the fermentation temperature can be, for example, 20 to 50 ° C, preferably 25 to 45 ° C. In the case of cheese, it can be fermented at a slightly low temperature of 10 to 50 ° C., preferably 15 to 45 ° C. For example, the fermentation time can be 4 to 72 hours, preferably 5 to 60 hours. Lactic acid fermentation can be carried out until the pH of the fermentation raw material drops to 3-6, and if necessary, to 3-5, and can be finely adjusted to the desired pH with an alkali, organic acid or inorganic acid after completion of the fermentation. If the pH is too low, the acidity becomes strong and roughening tends to occur. Moreover, when pH is too high, the sour feeling by acidification will weaken, and especially in the case of lactic acid fermentation, fermentation flavor will become scarce. A fermentation apparatus can be performed with the apparatus similar to what is used when manufacturing milk yogurt and cheese.

  After lactic acid fermentation, stir, cool and fill the container as it is and seal it to make soft yogurt type fermented soy milk, or fill the container with the pre-fermentation raw material before fermentation and then lactic acid ferment, cool and seal Hard yogurt type fermented soymilk. Further, it can be homogenized after fermentation, heat-sterilized and cooled if necessary, filled in a container and sealed to obtain a fermented soymilk of the drink yogurt type or lactic acid bacteria beverage type. If necessary, various flavors, pigments and stabilizers can be added before or after lactic acid fermentation, and fruit preparations can be added.

Moreover, after lactic acid fermentation, it further isolate | separates into a card | curd and whey by centrifugation, collect | recovers | curds, and is good also as a soybean lactic acid fermented food / beverage product of a whey separation type. The obtained food is characterized by less unpleasant taste such as fermentation odor and acetic acid odor compared to conventional soymilk and isolated soy protein. In particular, whey-separated soybean cheese has a flavor with reduced acidity and increased richness.
In this case, after lactic acid fermentation, the whey is removed from the fermented product or fermented product before separating the whey, and if necessary, chlorides such as sodium chloride and potassium chloride, and phosphoric acid such as sodium polyphosphate. Salts such as salts can be added. These additives can be added before lactic acid fermentation. In particular, by adding a polymerized phosphate such as sodium polyphosphate, the acidity can be reduced, and the addition of phosphate can improve the richness, reduce the roughness, and increase the smooth texture. Therefore, it is preferable. Although the addition amount of a phosphate is not limited, 0.5 to 15 weight% per protein in soybean lactic acid fermentation food-drinks is preferable. If the amount of phosphate is too small, the effect of reducing the roughness is reduced, and if it is too much, the astringent taste tends to be strong.

  Since the reduced-fat soy protein material used in the present invention has a low lipid content and can be almost 0% by weight, the milk-substituting food or drink of the present invention can be provided as a fat-free or low-fat type food or drink. it can. Specifically, the fat-free or low-fat level is such that the lipid content in the food or drink is 0 wt% to 3 wt%, preferably 0 wt% to 1.5 wt%. As an example, a non-low fat type whitener or cream, a soy lactic acid fermented food or drink, and the like can be provided.

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

■ Production Example 1 (Preparation of reduced-fat soymilk A1 and A2)
A 9-fold amount of 60 ° C. water was added to 5 kg of soybean powder NSI 56 by wet heat treatment to form a suspension, and the mixture was stirred for 30 minutes while keeping warm, and extracted with water. The pH at this time was 6.5. 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. (2) 12 kg of reduced-fat soymilk was recovered as an intermediate layer. The obtained fractions are freeze-dried, and dry matter as a general component, and protein (by Kjeldahl method), lipid (by chloroform / methanol mixed solvent extraction method) and ash content per dry matter are measured, and lipoxygenase by SDS-PAGE. The LCI value was analyzed as an estimate of protein content and LP content. (See Table 2). Further, the reduced-fat soymilk A1 was concentrated under reduced pressure and the dry matter concentration was increased to 11.0% by weight to obtain a reduced-fat soymilk A2.

■ Comparative Production Example 1 (Preparation of hexane defatted soymilk B1 and B2)
A defatted soymilk was prepared in the same manner as in Production Example 1 except that hexane-defatted defatted soybean powder (NSI89) was used as the raw material soy flour, and the addition ratio was 10 times and the extraction time was 30 minutes. The pH at the time of extraction was 6.5. The defatted soymilk B1 was obtained by concentrating the defatted soymilk B1 under reduced pressure and increasing the dry matter concentration to 9.3% by weight.

■ Comparative Production Example 2 (Preparation of whole fat soymilk)
Add 1 part of water to 1 part of moulted and dehumidified soybean, and immerse it at 85 ° C for 60 minutes or longer to absorb enough water. ) A mixture of 3 parts was treated with a grinder, and a sodium bicarbonate solution was added thereto to adjust the pH to 7.3 or more and 8.0 or less. This was supplied to a homogenizer (manufactured by APV) and homogenized at 150 kg / cm ² . The homogenized grinding liquid was separated by centrifugation at 3000G for 5 minutes to obtain soy milk and okara. This raw soymilk (full-fat soymilk) had a solid content of 9.0%, a protein of 4.5% and a pH of 7.5.

■ Production Example 2 (Preparation of Reduced Soy Protein Material (Separated Soy Protein))
300 kg of water was added to 20 kg of soybean powder with NSI adjusted to 55, adjusted to pH 6.5, and extracted with stirring at 50 ° C. for 30 minutes. Separation was carried out at 1,400 × g for 10 minutes with a centrifuge, and separated into a cream layer, an intermediate layer, and a precipitation layer (Okara). After concentrating soymilk as an intermediate layer to a dry matter amount of 12%, an appropriate amount of hydrochloric acid was added to adjust the pH to 4.5. Further, separation was performed at 3,000 × g for 15 minutes using a centrifuge, and the precipitate was recovered.
Water was added to the separated precipitate to a dry matter amount of 18%, and an aqueous sodium hydroxide solution was added to adjust the pH to 7.5. After drying under pressure and heat, spray drying was performed to prepare isolated soy protein.
The analysis results of the obtained isolated soybean protein were 96.0% dry matter, 82.1% protein per dry matter, 1.90% total fat (2.31% per protein), 6.57% ash, and 5.43% carbohydrate. Moreover, the plant sterol was 10.7 mg per 100 g dry matter (564 mg per 100 g lipid), and the total content of isoflavones was 0.301% per dry matter.

  Reduced soymilk A1 obtained in Production Example 1, defatted soymilk B1 obtained in Comparative Production Example 1, separated soy protein obtained in Production Example 2, and produced by the method of JP-T-2009-528847 Estimated isolated soy protein “GPF Meat SPI 6500” (manufactured by Specialty Protein Producers) and commercially available isolated soy protein “Fuji Pro F” (produced by Fuji Oil Co., Ltd.) manufactured from defatted soybean defatted with hexane ) As an analysis sample, the dry matter content as a general component, and the protein content per dry matter (by Kjeldahl method), lipid content (by chloroform / methanol mixed solvent extraction method) and ash content, and further by SDS-PAGE Lipoxygenase protein content, LCI value as an estimate of LP content, plant sterol content per 100g lipid (campesterol and stigmaster) The analytical data of (sum of roll contents) (mg) are summarized in Table 2. When the total content of isoflavones contained in the reduced-fat soymilk obtained in Production Example 1 was analyzed, it was found to be 0.266% per dry matter.

(Table 2)

  Hereinafter, the specific example which manufactures various milk substitute food / beverage products using the soybean protein raw material obtained by the manufacture example is shown.

■ Example 1 (Coffee Whitener)
While heating 60.6 parts of water to 60-70 ° C., 0.4 part of dipotassium phosphate was dissolved, 18.2 parts of the reduced-fat soymilk A2 obtained in Production Example 1 and sugar ester “DX ester F160” ( Daiichi Kogyo Seiyaku Co., Ltd.) 0.7 part and organic acid monoglyceride “Sunsoft 641D” (Taiyo Chemical Co., Ltd.) 0.5 part were added and stirred. The soy milk and the emulsifier were dissolved or dispersed in the above solution, and then 20 parts of purified coconut oil was added to this solution for preliminary emulsification.
After preliminary emulsification, the mixture was homogenized at 15 MPa using a homogenizer, then supplied to a steam injection type direct high-temperature heating device (TANAKA FOOD MACHINERY) and sterilized at 144 ° C. for 4 seconds.
After sterilization, the mixture was homogenized at 15 MPa using a homogenizer, and then cooled to obtain a coffee whitener.
The obtained coffee whitener was added to Kilimanjaro coffee (commercially available) which is one of coffees with high acidity, and the dispersion state was examined and the flavor was confirmed. The results are shown below.
Regarding the dispersion state of the coffee whitener, 5 is the case where aggregates are formed in the coffee, 4 is the case where intense feathering is observed in the coffee, and 3 is the case where feathering is observed in the coffee. The coffee was evaluated as 2 if there was some feathering, 1 if no feathering was found in the coffee, and the taste of the coffee whitener was evaluated by 5 panelists. The case where the flavor was not impaired was evaluated as good, and the case where the coffee flavor was impaired was evaluated as poor.

(Table 3)

  From the above table, it was suggested that the reduced-fat soymilk of Production Example 1 is suitable as a raw material for whiteners such as coffee.

■ Example 2 (fermented soymilk)
80 parts of reduced-fat soy milk A2 obtained in Production Example 1 is heated to 60 ° C. and 5 parts of sugar and 1 part of a water-soluble soybean polysaccharide “Soya Five” (manufactured by Fuji Oil Co., Ltd.) are dissolved in 14 parts of water. After being dispersed and added and mixed, the product homogenized with a homogenizer at 150 kg / cm ² was heated at 145 ° C. for 4 seconds with a steam injection type direct high-temperature heating apparatus (TANAKA FOOD MACHINERY). After sterilization, the mixture was cooled to 42 ° C, and 1% each of individual culture solutions of various commercially available lactic acid bacteria (lyophilized bacteria) of Lactobacillus bulgaricus and Streptococcus thermophilus was added as a starter at 42 ° C for 6 hours at pH 4. Fermentation was performed until 6. Next, the curd-like fermented soymilk obtained by stirring and cooling to 7 ° C. was homogenized by stirring and filled into a product container.
For comparison, fermented soymilk was produced in the same manner as described above using the defatted soymilk B2 and the whole fat soymilk obtained in Comparative Production Examples 1 and 2 (Comparative Examples 1 and 2).
About each obtained fermented soymilk, flavor confirmation was performed immediately after manufacture and 1 week after manufacture (10 degreeC preservation | save), and the result was shown below. In addition, the flavor evaluation was performed by a five-point method, and was evaluated as 5: delicious, 4: slightly delicious, 3: normal, 2: slightly bad, 1: bad.

(Table 4)

  Compared with the fermented soymilk of Comparative Example 2 produced from full-fat soymilk, the fermented soymilk of Example 2 was the same immediately after the production, but was clearly good with little change in flavor over time after 1 week of production. The fermented soymilk of Comparative Example 1 produced from defatted soymilk was very bad in flavor. For this reason, it was suggested that the reduced-fat soymilk of Production Example 1 is more suitable as a raw material for fermented soymilk than full-fat soymilk.

■ Example 3 (lactic acid bacteria beverage)
To 96 parts of reduced-fat soymilk A2 in Production Example 1, 3 parts of glucose were dissolved using a homomixer, sterilized in an autoclave at 105 ° C for 2 minutes, cooled to 38 ° C, and lactobacilli as a starter. The casei Shirota strain was added so that the initial bacterial count was 10 6 / ml, and fermentation was performed at 38 ° C., with pH 3.6 as the end point of fermentation, and a card-like fermentation product was obtained.
Separately, 7.5 parts of polydextrose “Lite's Ultra” (manufactured by Danisco Japan Co., Ltd.), 11.0 parts of granulated sugar, and 0.04 part of aspartame sweetener preparation “PAL SWEET DIET” (manufactured by Ajinomoto Co., Inc.) are heated using a homomixer. After sterilization at 105 ° C. for 1 minute in an autoclave, the mixture was cooled to prepare a syrup.
The carded fermented product was homogenized to obtain a fermentation broth, mixed with the syrup at a ratio of 23:77, added with a fragrance, and further homogenized at 15 MPa to obtain a lactic acid bacteria beverage. This lactic acid bacteria beverage had good fermentation flavor and sweetness and was good.

■ Example 4 (high nutrition liquid food)
The reduced-fat soymilk A2 obtained in Production Example 1 was blended with a homomixer according to the blending examples in the following table, supplied to a homogenizer (APV), and homogenized at 50 MPa. This homogenized liquid is filled in a retort pouch, sealed, supplied to a retort sterilizer (RCS-40RTG, manufactured by Nisaka Seisakusho Co., Ltd.), processed at 121 ° C. for 15 minutes to produce a highly nutritive liquid food. .
For comparison, a highly nutritive liquid food was produced in the same manner as described above using sodium caseinate (Comparative Example 3) and whole fat soymilk (Comparative Example 4) obtained in Comparative Production Example 2 instead of reduced-fat soymilk. In addition, all the nutrient component content in the formulation of each example was made the same.

(Table 5) Formulation example

  Example 4 was as good as the full-fat soy milk of Comparative Example 4, suggesting that the reduced-fat soy milk of Production Example 1 can be used as an alternative to sodium caseinate. In Example 4, as in Comparative Example 4, the change in color tone after the heat treatment was suppressed more than in Comparative Example 3.

■ Examples 5-8 (Ice Cream)
The reduced-fat soymilk A1 obtained in Production Example 1 and the defatted soymilk B1 obtained in Comparative Production Example 1 were powdered under the same conditions using a spray dryer. Using these soymilk powders, ice cream was produced as follows according to the following formulation examples.
Put warm water and candy in a stainless steel container, raise the temperature to 65 ° C using a warm bath, add the pre-weighed and mixed powder materials, and use a tabletop homomixer (TK HOMOMIXER MARK II) at 5,000 rpm for 30 The mixture was stirred and dissolved, and then coconut oil and reduced-fat soymilk were added, and finally water was adjusted with warm water. This mixture was homogenized at 15 MPa, aged at 5 ° C overnight, stirred with an ice creamer (SIMAC) until the overrun was 30%, filled into a cup, and -80 with a deep freezer. After rapid cooling at 1 ° C. for 1 hour, the sample was stored frozen at −18 ° C.
The flavor of each ice cream obtained was evaluated.

(Table 6) Formulation example

  As in Comparative Examples 5 and 6 in the above table, when the defatted soymilk powder of Comparative Production Example 1 was used, the flavor of the beans was strong, and the bean odor was emphasized with high blending. On the other hand, when the reduced-fat soymilk of Production Example 1 was used, a thick and delicious ice cream having a mild soy taste even at a high blending of 65% (Example 8) could be produced. Moreover, by adding a small amount of bittern, the flavor was rich and good (Example 6). Further, by using the reduced-fat soymilk and adding no fat as in Example 7, a clean flavored, low-calorie, fat-free ice cream could be produced.

■ Example 9 (pound cake)
Using the same reduced-fat soymilk powder as in Example 5, a baked confectionery pound cake was produced as follows according to the following formulation example.
Mix margarine and granulated sugar and whip (specific gravity 0.69). After the reduced-fat soymilk powder was added and mixed, the whole egg was added while emulsifying. Further, the flour was added and mixed to prepare a dough. A pound mold of 165 mm long x 65 mm wide x 60 mm high was filled with 300 g of dough and baked in an oven at 180 ° C for 45 minutes to obtain a pound cake.
For the quality comparison, instead of the reduced-fat soymilk powder, an example using the nonfat dry milk powder normally used in a pound cake (Reference Example 1) and an example using the same nonfat soymilk powder as Comparative Example 5 (Comparative Example 7) Similarly, a pound cake was produced.

(Table 7) Formulation example

  The pound cake of Example 9 was better in flavor and texture than Comparative Example 7, and was highly suitable for substitution with skim milk powder in baked confectionery.

■ Example 10 (soy cheese)
0.01 parts of a lactic acid bacteria starter for cheese (manufactured by Christian Hansen) was added to 100 parts of the reduced-fat soymilk A2 obtained in Production Example 1, and fermented at 22 ° C. for 24 hours. The pH after fermentation was 5.1. Next, sodium hydroxide was added to a pH of 5.6, and the mixture was boiled and heated with stirring, and sterilized by heating until the temperature reached 70 ° C. A part of the obtained fermented product was recovered to obtain a whey non-separable type soybean cheese.
In addition, the fermented product obtained in the same manner was centrifuged (9000 rpm × 20 minutes), separated into curd and whey, and the curd was recovered to obtain a whey-separated type soybean cheese.
For comparison, whey non-separated type soybean cheese was obtained in the same manner using the whole fat soy milk obtained in Comparative Production Example 2 instead of the reduced-fat soy milk A2 (Comparative Example 8).
As for the obtained soy cheese, the taste was evaluated by five expert panelists. Both the whey non-separable type and the whey separated type had very little unpleasant taste such as fermentation odor and acetic acid odor compared to Comparative Example 8, and seemed to be cheese. It had a good flavor.

■ Example 11 (high nutrition liquid food 2)
The reduced-fat soymilk A2 obtained in Production Example 1 was blended with a homomixer according to the blending examples in the following table, supplied to a homogenizer (APV), and homogenized at 50 MPa. This homogenized liquid was simply sterilized at 90 ° C. to produce a highly nutritive liquid food.
For comparison, a highly nutritive liquid food was produced in the same manner as described above using commercially available isolated soy protein instead of reduced-fat soymilk (Comparative Example 9). The calcium / magnesium concentrations in the formulations of each example were the same.

(Table 8) Formulation example

The highly nutritive liquid food of Example 11 was significantly improved in flavor as compared with Comparative Example 9. In addition, the highly nutritive liquid food of Comparative Example 9 was aggregated in a tofu-like form after heat sterilization, whereas Example 11 maintained a stable liquid state without aggregation and was of excellent quality overall. .
In Comparative Example 9, since it was considered that the magnesium ions in the compound were combined with the protein and aggregated, it is necessary to reduce magnesium. On the other hand, in Example 11, reduction of magnesium was not necessary, and as a result, it was recognized that high blending of magnesium was possible.

Claims (12)

In the production of food and drink, the total content of protein and carbohydrate per dry matter is 80% by weight or more, and the lipid content (referred to as the chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content. A milk substitute characterized by using a reduced-fat soy protein material in which the sum of campesterol and stigmasterol as plant sterols is 200 mg or more per 100 g of lipid as a substitute for part or all of the milk ingredients Manufacturing method of food and drink. In the production of food and drink, the total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as the content of chloroform / methanol mixed solvent extract) is 5% by weight or less per dry matter, plant sterols A reduced-fat soy protein material in which the sum of campesterol and stigmasterol is 200 mg or more per 100 g of lipid is used as a substitute for part or all of a milk raw material. Manufacturing method. The method for producing a milk substitute food or drink according to claim 1 or 2, wherein the reduced-fat soy protein material is soy milk or separated soy protein. The method for producing a milk-substituting food or drink according to any one of claims 1 to 3, wherein the reduced-fat soy protein material is a powder type, a concentrated type, or a liquid type. The method for producing a milk-substituting food or drink according to any one of claims 1 to 4, wherein an oil and fat is further added to the reduced-fat soy protein material and the oil-in-water emulsion is used. The method for producing a milk-substituting food or drink according to any one of claims 1 to 5, wherein a saccharide is further added to the reduced-fat soy protein material to prepare a sweetened type. The manufacturing method of the milk substitute food / beverage products of any one of Claims 1-6 whose food / beverage products are dairy products, sauces, bakery products, confectionery, or a highly nutritive liquid food. The method for producing a milk substitute food or drink according to claim 7, wherein the dairy product is yogurt, lactic acid bacteria beverage, cream, ice cream, cheese, margarine, or infant formula. The method for producing a milk substitute food or drink according to claim 7 or 8, which is a non-fat or low-fat type. 3. The milk substitute food or drink according to claim 1 or 2, wherein the milk substitute food or drink is a soy lactic acid fermented food or drink, which is obtained by fermenting a raw material containing the reduced-fat soy protein material with lactic acid bacteria . Manufacturing method. The total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content, and campe as a plant sterol. Use of a reduced-fat soy protein material in which the sum of sterol and stigmasterol is 200 mg or more per 100 g of lipid as a milk substitute composition. The total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 5% by weight or less per dry matter, campesterol and stalks as plant sterols. Use of a reduced-fat soy protein material in which the sum of tigmasterol is 200 mg or more per 100 g of lipid as a milk substitute composition.