JP7228211B1 - Meat-like soybean processed food and processed food containing the same - Google Patents

Abstract

To provide a meat-like processed soybean food that can easily ingest a small amount of soybean β-conglycinin every day, which is required as a food with functional claims to improve or prevent excess of at least one of BMI, blood neutral fat, and visceral fat. . Furthermore, the present invention provides processed foods such as prepared dishes, boxed lunches, snack foods, instant foods, sake appetizers, and delicacies using the meat-like processed soybean foods. The present invention provides BMI, blood neutral fat, and visceral fat that are obtained by extruding raw materials containing processed soybean raw materials under heat and pressure using an extruder, and that contain 3% by mass or more of soybean β-conglycinin on a dry basis. A meat-like soybean processed food for improving or preventing at least one type of excessive The present invention also provides a processed food for improving or preventing excess of at least one of BMI, blood neutral fat, and visceral fat, which includes the meat-like processed soybean food. [Selection diagram] None

Description

TECHNICAL FIELD The present invention relates to a meat-like soybean processed food and a processed food containing the same, and more particularly, a meat-like soybean processed food for food with functional claims containing soybean β-conglycinin as a functional component and a processed food containing the same. Regarding food.

Against the background of recent health consciousness and environmental consciousness, the demand for vegetable protein is increasing in place of animal protein. The Foods with Function Claims System, which allows functional labeling on foods by submitting necessary items such as functional ingredients in foods, their safety, and scientific basis for functionality to the Consumer Affairs Agency, We actively support the development and commercialization of various health foods, including

Soybean β-conglycinin, which is a type of vegetable protein, is known to have the function of reducing body fat-related items such as BMI (body mass index) and visceral fat, and blood triglycerides. For example, Non-Patent Document 1 describes obesity 1 degree: When obese subjects with a BMI of 25 or more and less than 30 take soybean β-conglycinin at 4.6 g/day or 2.3 g/day for 12 weeks, the placebo group Subjects with a significant decrease in BMI and high blood triglyceride levels of 150 to 199 mg/dl were given 4.6 g/day or 2.3 g/day of soybean β-conglycinin for 12 weeks. reported a significant reduction in blood triglyceride levels compared to the placebo group. Non-Patent Document 2 reports that 4.6 g/day of soybean β-conglycinin ingested for 20 weeks in subjects with degree 1 obesity resulted in a significant reduction in visceral fat compared to the placebo group.

In order for soybean β-conglycinin to exert its function in foods with function claims, it is necessary to take it at the same level as in human studies, which has become the scientific basis for its functionality. In other words, 2.3 g of soybean β-conglycinin should be taken continuously for 12 weeks if the function of reducing blood neutral fat and BMI is expected, and 4.6 g of soybean β-conglycinin should be taken continuously for 20 weeks if the reduction of visceral fat is expected. must be assumed.

Soybean seeds contain about 40% soy protein such as 7S globulin (β-conglycinin, γ-conglycinin, etc.), 11S globulin (glycinin), 2S globulin (α-conglycinin, trypsin inhibitor, etc.), lipid-associated protein, etc. The concentration of soybean β-conglycinin in protein is about 41% (Non-Patent Documents 3 and 4). It is difficult to eat soybean processed foods such as soymilk, tofu, and boiled beans every day for a long period of time in order to consume 2.3g/day of soybean β-conglycinin, because the person becomes tired of it. Food ingredients that contain soybean β-conglycinin and serve as the base for various processed foods are awaited.

Ingredients containing vegetable protein are put into an extruder (extrusion molding machine), kneaded while heating and pressurizing in the presence of appropriate water inside, and extruded from an outlet called a die to expand and produce vegetable protein. Three-dimensionally organized foodstuffs are known. Soybean protein is the main raw material and is obtained by extruder processing. The tissue contains a lot of protein and has a texture similar to that of livestock meat. Meat-like processed soybean foods can be applied to various processed foods such as animal meat.

Conventionally, it was common knowledge that proteins such as soybean β-conglycinin are easily decomposed or denatured by heat when soybean protein is subjected to twin-screw extruder treatment under high temperature and high pressure. For example, Patent Document 1 reports that soybeans or processed soybean products are subjected to a twin-screw extruder to reduce the allergen content to about 1%. Patent Document 1 does not specify allergens, but as described in Non-Patent Document 5, major allergens contained in soybeans are glycinin (11S globulin), β-conglycinin (7S globulin), and trypsin inhibitor (2S globulin). It is well known that Non-Patent Document 5 also reports that twin-screw extruder processing effectively reduces the antigenicity of soybeans through degradation of the molecular structure of proteins (especially high molecular weight fractions of soybean protein). Thus, Patent Literature 1 and Non-Patent Literature 5 disclose a method for actively reducing allergens such as β-conglycinin by treating soybeans and processed raw materials with a twin-screw extruder.

Non-Patent Documents 6 and 7 discuss how proteins change depending on the production conditions for meat-like processed soybean foods. These documents do not measure the soybean β-conglycinin content and discuss conditions for increasing the content. In fact, meat-like processed soybean foods as foods with function claims containing the amount of soybean β-conglycinin necessary for making meat-like processed soybeans foods as foods with function claims, and processed foods using them (for example, side dishes, Bento, etc.) are currently unknown.

Japanese Patent Laid-Open No. 5-184308 "Raw material for young animal feed"

Motohiko Hirotsuka, "Possibility verification of soybean β-conglycinin as food with functional claims", Applied Pharmacology, 2018, 94, 1/2, p5-13 Kohno M. et al., "Decreases in serum triacylglycerol and visceral fat mediated by dietary soybean β-conglycinin", J Atheroscler Thromb, 2006, 13, 5, p247-255 Samoto M. et al., "Abundant proteins associated with lecithin in soy protein isolate", Food Chem, 2007, 102, 1, p317-322 Fumio Yamauchi, "Structure and food properties of soybean protein", Journal of Japan Food Industry Association, 1979, 26, 6, p266-277 Ohishi A. et al., "Detection of Soybean Antigenicity and Reduction by Twin-Screw Extrusion", JAOCS, 1994, 71, 12, p1391-1396 Ma W. et al.,"Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion",Molecules,2018,23,12,3265 Yin H. et.al., "Effect of extrusion on the structure and antigenicity of soybean β-conglycinin", Grain & Oil Science and Technology, 2019, 2, 3, p67-72

In order to use a meat-like soybean processed food as a food with function claims, it is very important that the recommended daily intake of soybean β-conglycinin can be easily taken every day with a small amount of the meat-like soybean processed food. Accordingly, an object of the present invention is to provide a meat-like processed soybean food that allows easy daily intake of a small amount of soybean β-conglycinin, which is required as a food with function claims. A further object of the present invention is to provide functionally labeled foods such as processed foods (for example, side dishes, boxed lunches, etc.) using the meat-like processed soybean foods.

Soybean β-conglycinin in meat-like processed soybean foods has not been studied so far. β-conglycinin, which is the main component of 7S globulin in soybean protein, is an antigenic substance that causes allergic reactions, and twin-screw extruder processing has been investigated as one method of producing low-allergen foods and feeds. As disclosed in Patent Document 1 and Non-Patent Document 5, when soy protein is subjected to biaxial extruder treatment at high temperature and high pressure, proteins such as soybean β-conglycinin are easily decomposed or denatured by heat. Thoughts were common sense. In fact, meat-like processed soybean foods containing soybean β-conglycinin as a functional ingredient to improve or prevent excessive BMI, blood neutral fat and visceral fat as food with function claims are not known at all.

The inventors of the present invention have investigated the above problems and found that a certain amount or more of soybean β-conglycinin remains or is retained in the meat-like processed soybean food depending on the type and composition of the processed soybean raw material and the conditions of the extruder treatment. Moreover, we discovered that the amount was at the level of practical use as a food with functional claims based on a certain level of functionality. The present inventors completed the following invention based on the above knowledge. That is, the present invention provides a meat-like processed soybean food containing 3% by mass or more of soybean β-conglycinin on a dry basis for improving or preventing excessive excess of at least one of BMI, blood neutral fat and visceral fat. . In order to distinguish the meat-like soybean processed food of the present invention from the conventional meat-like soybean processed food, the meat-like soybean processed food of the present invention is used based on the content of soybean β-conglycinin and the function of soybean β-conglycinin. and is limited by

The meat-like processed soybean food is characterized in that it is used so that the soybean β-conglycinin is ingested at 2.3 g or more per day.

The meat-like processed soybean food is particularly a food with function claims or a food for specified health uses.

The meat-like processed soybean food preferably has a soybean β-conglycinin/protein ratio of 5.5% or more.

The meat-like processed soybean food contains 15 masses of soybean protein derived from at least one selected from the group consisting of tofu, frozen tofu, bean curd refuse, soybean protein, defatted soybeans, soybean flour, and intermediate products thereof on a dry basis. % or more is preferable.

The meat-like processed soybean food has, for example, a granular, flake-like, stick-like, noodle-like, sheet-like, puff-like, stick-like, block-like, ball-like, cylindrical, briquette-like or irregular block-like shape.

The present invention also provides a processed food for improving or preventing excessive excess of at least one of BMI, blood triglyceride and visceral fat, which contains a meat-like soybean processed food containing 3% by mass or more of soybean β-conglycinin on a dry basis. I will provide a.

The processed food is characterized in that it is used so that 2.3 g or more of soybean β-conglycinin is ingested per day.

The processed food is particularly a food with function claims or a food for specified health uses.

The processed food can be, for example, side dishes, lunch boxes, snacks, instant foods, alcoholic beverages, or delicacies.

The processed food is processed or packaged in the form of, for example, dry food, retort food, refrigerated/frozen food, enteric food, canned food, or bottled food.

As used herein, "to improve excess BMI, blood triglyceride and visceral fat" refers to a person whose measured values of BMI, blood triglyceride and visceral fat are higher than the level of healthy subjects. On the other hand, it means lowering than before ingestion. In addition, "preventing excess of at least one of BMI, blood triglyceride and visceral fat" means that the measured values of BMI, blood triglyceride and visceral fat are at the level of healthy subjects. It means to prevent it from becoming higher than the level.

The meat-like processed soybean food of the present invention can be used as a substitute for animal meat foods, and as a food with function claims, etc. that allows relatively easy intake of an effective amount of soybean β-conglycinin. That is, the meat-like processed soybean food of the present invention is useful as a food with functional claims or a food for specified health use, which is labeled as a food for improving or preventing an overabundance of at least one of BMI, blood neutral fat and visceral fat. be.

In order for the meat-like processed soybean food to be labeled as a food with function claims, it is necessary that soybean β-conglycinin, which is a component involved in functionality, be present at a concentration that expresses functionality. Foods labeled with functional claims for improving BMI and blood triglycerides have a recommended intake of soybean β-conglycinin of 2.3 g/day or more. The recommended intake is 4.6 g/day or more. In order to achieve these intake amounts, it is sufficient to ingest about 10 to 100 g/day of the meat-like processed soybean food of the present invention on a dry basis. With such a low intake, it is extremely easy to eat the meat-like processed soybean food as it is, or to create various processed foods together with other ingredients. A wide variety of processed foods facilitates long-term daily intake of the meat-like processed soybean food of the present invention.

Embodiments of the present invention will be described in detail below, but the present invention is not limited to the following examples.

The present invention is a meat-like processed soybean food that is three-dimensionally structured by extruding a raw material containing soybeans or a processed soybean food as a main raw material and optionally adding an auxiliary raw material such as starch. Its nutritional components are described below.

The main component of the meat-like soybean processed food of the present invention is protein mainly derived from soybeans. The protein content of the meat-like processed soybean food is usually 20-90% by mass, preferably 20-80% by mass, more preferably 30-75% by mass on a dry basis. If the amount of protein is too small, the meat-like tissue after extruder treatment becomes fragile and the texture of the meat fades. It is also less valuable as an alternative to animal protein sources. Conversely, if the amount of protein is excessive, problems such as difficulty in structuring by extruder treatment and changes in texture due to hardening may occur.

The amount of soybean protein in the meat-like processed soybean food is generally 15-90% by mass, preferably 20-80% by mass, more preferably 30-75% by mass on a dry basis. Although the amount of soybean protein is within the range of protein amount, there is no particular problem with the amount of soybean protein. If the amount of soybean protein is too low, problems such as the inability to easily secure the amount of soybean β-conglycinin recommended for intake will occur.

The meat-like processed soybean food of the present invention preferably contains lipid. Lipids contribute to improving the juiciness and texture of meat-like processed soybean foods. The lipid content may generally be 0-40% by weight, preferably 0.5-35% by weight on a dry basis. If the amount of lipid is too small, the texture of the meat-like processed soybean food tends to become hard. When a meat-like processed food is produced using low-fat defatted soybeans or soybean protein, a certain amount of lipid is usually supplemented. Lipid sources include vegetable oils and lipid-containing processed soybean materials such as tofu and kori-tofu, their intermediate products, and bean curd refuse.

The carbohydrate content of the raw material may normally be 0-45% by weight, preferably 0.5-40% by weight, on a dry basis. I don't really have a problem with being low in carbs. If the amount of carbohydrates is excessive, problems such as a decrease in the amount of soybean protein and soybean β-conglycinin in the meat-like processed soybean food, a lack of meat-like feeling, and excessive softness may occur.

The meat-like processed soybean food of the present invention is a food material or food specialized for improving at least one of BMI, blood neutral fat and visceral fat. Such foodstuffs or foods may be foods with function claims or foods for specified health uses.

Improvement of BMI and/or blood triglyceride level is based on, for example, at least one of promotion of fatty acid decomposition, inhibition of fatty acid synthesis, and inhibition of triglyceride absorption. The improvement of visceral fat is based, for example, on the resynthesis-degradation action and decomposition-promoting action of fatty acids in the liver.

In order for the meat-like soybean processed food of the present invention to exhibit the above functionality, it is recommended that the soybean β-conglycinin be ingested at 2.3 g or more per day.

The meat-like processed soybean food of the present invention contains 3% by mass or more of soybean β-conglycinin on a dry basis in order to be used as a food with function claims having the above-described predetermined function.

Hamburgers served in restaurants and frozen foods are usually prepared in quantities of 150g, 200g or 300g as a serving. When a 200g hamburger is prepared from the meat-like soybean processed food, its dry weight is 80g. When 150g of hamburger is prepared from meat-like soybean processed food, its dry weight is 50g.

In order to take 2.3g of soybean β-conglycinin in 200g of hamburger steak as a food with functional claims for improving or preventing excess BMI or blood triglyceride levels, soybean β- The conglycinin concentration should be 2.9% by mass or more on a dry basis. Since the meat-like processed soybean food of the present invention has a soybean β-conglycinin concentration of 3% by mass or more, it can be provided as the food with functional claims.

Similarly, in order to ingest 2.3 g of soybean β-conglycinin with 150 g of hamburger steak, the soybean β-conglycinin concentration in the meat-like soybean processed food must be 4.6% by mass or more on a dry basis. Therefore, the meat-like processed soybean food of the present invention preferably has a soybean β-conglycinin concentration of 5% by mass or more on a dry basis in order to improve or prevent excessive BMI or excessive blood triglyceride levels.

In order to consume 4.6g of soybean β-conglycinin in a 200g hamburger steak as a food with functional claims for improving or preventing excess visceral fat, the soybean β-conglycinin concentration of the meat-like soybean processed food is the dry basis. 5.8% by mass or more is required. The meat-like processed soybean food of the present invention further preferably has a soybean β-conglycinin concentration of 6% by mass or more on a dry basis in order to improve or prevent excessive visceral fat.

Table 1 shows application examples of the meat-like processed soybean food of the present invention. The meat-like processed soybean food of the present invention contains soybean β-conglycinin in an amount of 3% by mass or more, preferably 5% by mass or more, and more preferably 6% by mass or more on a dry basis. Alternatively, it is possible to easily ingest soybean β-conglycinin in an amount recommended as a food with function claims for improving or preventing excessive visceral fat.

Therefore, the content of soybean β-conglycinin in the meat-like processed soybean food is 3% by mass or more, preferably 5% by mass or more, more preferably 6% by mass or more, and particularly preferably 10% by mass or more on a dry basis. . The higher the concentration of soybean β-conglycinin in the meat-like processed soybean food, the more advantageous it is in terms of expanding the range of processed foods using the meat-like soybean processed food. Although there is no particular upper limit for the soybean β-conglycinin content of the meat-like processed soybean food, it is usually less than 20% by mass on a dry basis.

The soybean β-conglycinin/protein ratio of the meat-like processed soybean food is usually 5.5% or more, preferably 10% or more, more preferably 15% or more, and particularly preferably 20% or more. The higher this ratio, the lower the recommended daily intake of the meat-like soybean processed food, and the easier it is to apply to processed foods containing it. There is no specific upper limit for the soy β-conglycinin/protein ratio, but it is usually less than 40%.

The ratio of soybean β-conglycinin/soybean protein in the meat-like processed soybean food is usually 6% or more, preferably 10% or more, more preferably 15% or more, and particularly preferably 20% or more. The higher this ratio, the lower the recommended daily intake of the meat-like soybean processed food, and the easier it is to apply to processed foods containing it. There is no specific upper limit for the soy β-conglycinin/soy protein ratio, but it is usually less than 50%.

An example of the method for producing the meat-like soybean processed food of the present invention is described below. The main ingredient of the meat-like processed soybean food of the present invention is the processed soybean food or intermediate products thereof. Specific examples of processed soybean foods include tofu, frozen tofu, bean curd refuse, soybean protein, defatted soybeans, soybean flour, raw soybeans, soaked soybeans, soymilk, and the like. Soaked soybeans obtained by soaking dried raw soybeans in water can be easily kneaded in an extruder. Soymilk is a soybean processed food and an intermediate product of tofu. Preferably, the meat-like processed soybean food of the present invention is at least one selected from the group consisting of tofu, frozen tofu, bean curd refuse, soybean protein, defatted soybeans, soybean flour, and intermediate products thereof. Particularly preferably, the meat-like processed soybean food of the present invention contains soybean protein derived from tofu, frozen tofu, and intermediate products thereof.

Defatted soybeans are soybeans whose lipids have been reduced, usually to 1-2%, by pressing, extraction or extraction. An organic solvent such as n-hexane is used for the extraction. Defatted soybeans contain protein, whey and okara, with a protein content of approximately 50%. After drying, defatted soybeans are processed into powder or granules.

Examples of soy protein include extract soy protein, soy protein concentrate, and soy protein isolate. Extracted soy protein is a powder obtained by extracting protein and whey from defatted soybeans, and has a protein content of approximately 60%. Concentrated soy protein is a dried powder obtained by concentrating protein and bean curd refuse from defatted soybean, and the protein content is approximately 65%. Isolated soy protein is a powder obtained by separating protein from defatted soybeans and drying it, and the protein content is usually as high as 90% by mass.

Tofu is usually made from soybeans → soaked in water → grinding (nama go) → heating at around 100°C (boiled go) → squeezing (filtering) to make soymilk and okara. It is obtained by coagulating with a coagulant such as salt. Tofu is subdivided into firm tofu, soft tofu, silken tofu, filled tofu, etc., depending on the difference in the coagulation process. Tofu usually contains 50-90% moisture. Soymilk usually contains about 90% by mass of water. Moisture in tofu and soymilk is effectively used as a source of moisture necessary for producing the meat-like processed soybean food of the present invention.

Kori-dofu is usually produced by the steps of tofu → freeze-ripening → thawing → dehydration → drying. The frozen tofu may be an intermediate product obtained in an intermediate step such as after freeze aging, after thawing, after dehydration in the above steps.

Okara is obtained as a by-product of squeezing soy milk from boiled go in tofu manufacturing. Okara usually contains 70-80% water. When okara is dried, its water content is reduced to about 5%. By adding dried okara to the composition of the present invention, the moisture content of the composition can be adjusted. Therefore, although both okara and dried okara can be used in the composition of the present invention, dried okara is preferred. Okara is often discarded, and even if it is commercially available, it is cheap.

Soybean flour is flour obtained by grinding raw or low-temperature-heated or roasted whole-grain or dehulled soybeans into powder. Soybean powder of raw or low-temperature-heated soybeans is preferable in terms of preventing thermal decomposition and denaturation of soybean β-conglycinin.

In order to prevent lipid exudation from the meat-like tissue, the raw materials of the meat-like soybean processed food are tofu and frozen tofu containing lipids rather than defatted soybeans and soybean protein that require external supply of lipids. Intermediate products and bean curd refuse are preferred. In addition, low-carbohydrate tofu, kori-tofu and soymilk are preferable to high-carbohydrate soybean flour, soybean curd refuse and defatted soybeans. Therefore, the raw material of the meat-like processed soybean food is preferably in an emulsified state of soybean protein and lipid, such as tofu and/or frozen tofu, an intermediate product thereof, or a modified product thereof, and is appropriately aggregated. should include The resulting meat-like processed soybean food has high protein and high fat content, does not easily leak fat, has a higher ratio of soybean β-conglycin/soybean protein compared to defatted soybeans and soybean protein, and has a different flavor. It is advantageous in that it is small. In the meat-like soybean processed food of the present invention, the soybean protein derived from tofu, frozen tofu, and intermediate products thereof is preferably 10% by mass or more, particularly preferably 20% by mass or more, and further preferably 30% by mass on a dry basis. That's it.

The meat-like processed soybean food of the present invention may contain proteins other than soybean protein as long as the effects of the present invention are not impaired. Here, "does not impede the effects of the present invention" means that the meat-like soybean processed food maintains its texture, does not deteriorate the flavor and texture of the meat-like soybean processed food, does not increase raw material costs, etc. means

Other vegetable protein sources include flours other than soybeans such as peas, rice, barley, wheat, rapeseed, cottonseed, peanuts, sesame, safflower, sunflower, safflower, coconut, etc., or their extracted or isolated proteins. mentioned. Animal protein sources include egg white, casein, gelatin, collagen, fish meal and the like. These protein sources may be processed products obtained by subjecting extracted or separated proteins to heat treatment, acid treatment, alkali treatment, enzyme treatment, or the like. When other protein raw materials are used, vegetable protein sources are preferable in that the meat-like soybean processed food obtained from the composition of the present invention is derived from plants.

The meat-like processed soybean food of the present invention may further contain starch. The inclusion of starch in the meat-like soybean processed food of the present invention enhances the water retention of the meat-like soybean processed food, making it juicy, enhancing texture and fibrous texture, and improving texture such as elasticity. , to bind proteins together, and so on.

Examples of starch sources include potatoes, corn, rice, wheat, barley, oats, rye, oats, buckwheat, tapioca, cassava, cane, and modified starches thereof. Modified starches include etherification, ether cross-linking, phosphating, phosphate cross-linking, pregelatinization, baking, hydrolysis, and fat processing. A preferred starch source is rice flour.

The meat-like processed soybean food of the present invention can be added with other commonly used auxiliary materials within a range that does not impair the effects of the present invention. Examples of such auxiliary materials include carrageenan, gum arabic, xanthan gum, tamarind seed gum, gellan gum, locust bean gum, glucomannan, thickeners such as agar, oils and fats, fermented products, seasonings such as sodium chloride, L -Antioxidants such as ascorbic acid, pH adjusters, reducing agents, emulsifiers, plasticizers (glycerin), fragrances, coloring agents, and the like.

Nutrients provided by the above main and sub-ingredients are described below. The nutritional components of the meat-like processed soybean food obtained by the extruder treatment are almost the same as those of the raw materials except water. Therefore, the amount of protein in the raw material may normally be 20-90% by weight, preferably 20-80% by weight, on a dry basis. The amount of soybean protein used as a raw material may generally be 15-90% by mass, preferably 20-80% by mass, on a dry basis. The amount of lipids in the raw material may normally be 0-40% by weight, preferably 0.5-35% by weight on a dry basis. The amount of carbohydrates in the raw material is usually 0-45% by weight, preferably 0.5-40% by weight, on a dry basis.

The meat-like processed soybean food of the present invention is produced using an extruder having functions of heating, pressurizing, and kneading in order to expand and shape the powdered food material. An extruder is roughly divided into four parts: a feeder, a barrel, a screw and a die. Screws are of the single-screw and twin-screw types. For the purpose of obtaining a meat-like processed soybean food in which the ingredients are unevenly distributed, a uniaxial type with a weak shear force is used to moderate the kneading, and for the purpose of obtaining a homogeneous meat-like soybean processed food, the shear force is reduced. Severe kneading can be achieved by using a strong biaxial mold. By appropriately selecting the shape of the orifice of the die, for example, circular, elliptical, square, polygonal, belt-like, etc., the shape of the extruded product can be arbitrarily processed.

In the extruder process, a feeder is connected to the raw material supply port of the extruder, the composition is sent into the extruder by this feeder, and heated, pressurized and kneaded in the barrel of the extruder, so that the soy protein is melted. and organize. The structured soy protein is extruded by a screw and released to atmospheric pressure through an orifice of a die to expand the soy protein and produce a meat-like soy processed food product. Alternatively, a cooling die having a cooling function may be used to extrudate the soybean product while cooling it immediately after pressurization and heating, thereby weakening the puffing and finishing the meat-like soybean processed food with a different state of organization.

The die temperature during pressurization is usually set to 100 to 250°C, preferably 120 to 170°C, particularly preferably 130 to 160°C, further preferably 140 to 150°C. The die temperature is easily correlated with the moisture content of the raw material, and is appropriately adjusted according to the molding state. Molding in a low temperature range is preferable from the viewpoint of suppressing the decomposition of soybean β-conglycinin in the soybean raw material.

The barrel is usually divided into several stages, and the temperature is raised sequentially from the side where the raw material is introduced toward the die. The maximum temperature of the barrel should normally be set 10 to 30°C higher than the set temperature of the die.

The moisture content of the raw material during pressurization is usually 15-70% by mass, preferably 20-50% by mass. In the extruder treatment described in Patent Document 1 and Non-Patent Document 5, it is shown that the decomposition of allergens progresses as the heating temperature is increased and the pressurization and kneading conditions are strengthened using low-moisture raw materials. there is In the present invention, decomposition of soybean β-conglycinin is suppressed by extruder treatment with increased water content, lower heating temperature, and relaxed pressurization and kneading conditions.

The pressure at the time of pressurization, which is the pressure of the die, is usually 0.01 to 10 MPa, preferably 0.01 to 5 MPa, and particularly preferably 0.01 to 1 MPa. If the pressure is too high, the heat will be applied better and the shearing force acting on the protein will be stronger, which will facilitate the decomposition of soybean β-conglycinin.

The screw rotation speed during kneading depends on the amount of material supplied to the extruder and the shape of the die, but it is usually 30 to 300 rpm, preferably 150 to 250 rpm. It may be adjusted within this range depending on the molding state.

The feed rate (including raw materials and water) depends on the size of the extruder, but with a general-purpose testing machine, it is usually 30 kg/hr or less, preferably 20 kg/hr or less. The residence time in the barrel is usually 1 to 3 minutes, depending on the scale of the apparatus, the amount of feedstock, the number of screw revolutions, and the like. If the residence time in the barrel is too long, the heating time will also be long, and the decomposition of soybean β-conglycinin will proceed, so it is preferable to pass through the barrel quickly as long as it does not affect the organization.

Extruder processing conditions may vary depending on the type and amount of soybean processing raw materials and auxiliary raw materials, soybean β-conglycinin content, soybean β-conglycinin/soybean protein ratio, soybean β-conglycinin/protein ratio, and the like. The amount of soybean β-conglycinin in the product obtained by the extruder process is measured, for example, by the method for quantifying antigens in food described in Patent 6944679, and the measured value is examined to obtain the required amount of soybean β-conglycinin. It is desirable to obtain a meat-like processed soybean food having a desired soybean β-conglycinin content by appropriately changing the composition of raw materials and the extruder treatment conditions so that the content of soybean β-conglycinin is desired.

The shape of the meat-like processed soybean food extruded from the extruder may be sheet-like, rod-like, cylindrical, flake-like, granular, and the like. They are cut, washed, dried and ground as appropriate. The shape of the meat-like processed soybean food can be, for example, grains, flakes, sticks, noodles, sheets, blocks, puffs, sticks, balls, cylinders, briquettes or irregular chunks.

The meat-like processed soybean food may be refrigerated or frozen as it is, but it is often stored as a dry product with a water content of usually 10% or less, preferably 8% or less. The dried meat-like processed soybean food is used by reconstituting it with water at the time of cooking.

The present invention also provides a processed food for improving or preventing an excess of at least one of BMI, blood neutral fat and visceral fat, which contains the meat-like processed soybean food.

Table 1 summarizes the amount (dry basis) of the meat-like soybean processed food of the present invention and an example of processed food containing it in order to ingest the recommended amount of 2.3 g/day of soybean β-conglycinin.

Table 1 broadly encompasses processed foods such as meat-based prepared foods. By changing the processed food containing the meat-like soybean processed food of the present invention on a daily basis, it becomes easy to ingest the amount of soybean β-conglycinin necessary for the manifestation of functionality every day over a long period of time. Therefore, the use of the meat-like soybean processed food of the present invention and the processed food containing the same as food with functional claims is extremely significant in terms of industrial applicability.

The meat-like soybean processed food and processed food containing the same of the present invention may be in any form such as dried product, refrigerated product, frozen product, and retort product.

The meat-like processed soybean food of the present invention and processed food containing it are processed or packaged in the form of, for example, dried food, retort food, refrigerated/frozen food, enteric food, canned food, or bottled food.

[Examples 1 to 7]
In order to produce a meat-like processed soybean food, raw materials shown in Table 2 were prepared.

The raw materials were mixed according to the formulation shown in Table 3. Comparative Example 1 and Example 1 were conducted in order to confirm the amount of soybean β-conglycinin by blending a large amount of pea protein, which is a non-soybean-derived protein raw material. In Comparative Example 1, the ratio of pea protein was blended to 40%, but in Example 1, it was blended to 25%. In Examples 2 to 7 and Comparative Example 2, the amounts of soybean β-conglycinin when various soybean-derived raw materials were used were confirmed. In Example 2, soybean flour, tofu, frozen tofu, and dried bean curd refuse were blended as soybean-derived raw materials. In Examples 3-4 and Comparative Example 2, only defatted soybeans were blended. In Example 5, tofu, frozen tofu, and dried okara were blended. In Examples 6 and 7, frozen tofu and dried bean curd refuse were blended.

This mixture was put into a twin-screw extruder (product name: KEI-45-25, manufactured by Kowa Kogyo Co., Ltd., screw diameter: 45 mm, L/D: 25, orifice shape: circular with an inner diameter of 5 mm) to give a meat-like extruder. A soybean processed food was produced. The conditions for organizing the meat-like soybean processed food were as follows.

In Comparative Example 1 and Examples 1, 2, 5 to 7, a mixture premixed in a mixer was supplied at a rate of 17 kg/hr according to the composition shown in Table 3, including water. No water addition was made in the extruder. In Examples 3-4 and Comparative Example 2, defatted soybean flour was supplied at 17 kg/hr, water was added at 3 kg/hr, and mixed and kneaded in an extruder.

The screw rotation speed in each example and comparative example was adjusted in the range of 180 to 220 rpm while confirming the textured state. The pressure at the die exit was 0.01-1 MPa.

We investigated whether the amount of soybean β-conglycinin in meat-like processed soybean foods depends on the extruder conditions. Specifically, in Comparative Example 1 and Examples 1 to 3, 5 and 6, the barrel temperature was set in the range of 60 to 160°C from the low temperature side to the high temperature side, and the die temperature when producing the meat-like soybean processed food was adjusted to a relatively low temperature of 140-150°C. In Example 4, the same raw material as in Example 3 was used, the barrel temperature was set in the range of 70 to 180°C from the low temperature side to the high temperature side, and the die temperature was adjusted to a slightly high temperature of 150 to 160°C. bottom. In Comparative Example 2, the same raw material as in Example 3 was used, the barrel temperature was set in the range of 80 to 200°C from the low temperature side to the high temperature side, and the die temperature was adjusted to 170 to 180°C, which is even higher. bottom. In addition, in Example 7, the raw material of the same composition as in Example 6 was used, the barrel temperature in Example 7 was set in the range of 80 to 200 ° C. from the low temperature side to the high temperature side, and the die temperature was 170 to 180 ° C. and adjusted to a relatively high temperature. Table 3 shows the raw material composition, raw material nutrient component composition, and extruder treatment temperature of Examples and Comparative Examples.

The amount of soybean β-conglycinin in the meat-like processed soybean food obtained by the extruder treatment was measured according to the method described in Japanese Patent No. 6944679. In addition, the protein content of the meat-like processed soybean food was measured using a nitrogen protein quantification device (Dumatherm N Pro, Gerhardt Japan Co., Ltd.). On the other hand, the soy protein content of the meat-like processed soy food was estimated from the protein measurement value and raw material composition. These results are shown in Table 4. Table 4 also shows the ratio of the amount of soybean β-conglycinin to the amount of protein or the amount of soybean protein.

As shown in Table 4, Comparative Example 1 has a high soybean β-conglycinin/soybean protein ratio of 25.2%, but a low soybean β-conglycinin/protein ratio of 5.2% because it contains a large amount of non-soybean-derived protein. As a result, the amount of soybean β-conglycinin in the meat-like processed soybean food was less than 3% by mass on a dry basis.

On the other hand, in Example 1, the soybean β-conglycinin/soy protein ratio was as high as 22.9%, and the soybean β-conglycinin/protein ratio was also improved to 8.3%. mass% or more was ensured. Until now, soybean β-conglycinin was thought to be decomposed by high-temperature and high-pressure processing in an extruder, leaving almost no residue. However, as in Example 1, it was found that the soybean β-conglycinin content of the meat-like processed soybean food can be ensured to be 3% by mass or more on a dry basis by using a raw material containing a certain amount or more of soybean protein.

Looking at Examples 2, 3, 5 and 6, which have different compositions but the same extruder treatment conditions, meat-like processed soybean foods with a soybean β-conglycinin content of 8.2 to 13.5% by mass can be produced, and moreover, soybean β-conglycinin/ The protein ratio was 16.3-27.2%, and the soybean β-conglycinin/soybean protein ratio was 16.3-28.0%. From the above results, it was confirmed that a meat-like processed soybean food containing a large amount of soybean β-conglycinin can be produced by mainly using any kind of soybean-derived raw material.

Further, comparing Examples 5 and 6, which mainly used tofu and kori-dofu, with Example 3, which used defatted soybeans, the amount of soybean β-conglycinin and the ratio of soybean β-conglycinin/soybean protein were higher than those of Examples 5 and 6. was higher than in Example 3. This suggests that in tofu and frozen tofu, soybean protein and lipid are aggregated in an emulsified state, so that the decomposition of soybean β-conglycinin is suppressed when the soybean β-conglycinin is organized into a meat-like structure. That is, tofu and frozen tofu increase the ratio of soybean β-conglycinin/soybean protein.

In addition, comparing Examples 5 and 6, which mainly used tofu and frozen tofu, with Example 2, which increased the blending amounts of okara and soybean flour, the amounts of soybean protein and soybean β-conglycinin in Examples 5 and 6 were It became higher than Example 2. This is probably because okara and soybean flour contain large amounts of carbohydrates such as dietary fiber.

From the above results, it can be said that tofu, frozen tofu, and intermediate products thereof are comprehensively superior as raw materials in terms of increasing the quality and quantity of β-conglycinin in meat-like processed soybean foods.

When comparing Examples 3 to 4 and Comparative Example 2, which have the same raw material composition but different extruder processing temperatures, the amount of soybean β-conglycinin in the meat-like processed soybean food is 8.8% by mass in Example 3, and 8.8% by mass. It was 3.7% by mass in Example 4 and 1.3% by mass in Comparative Example 2, indicating that the higher the die temperature, the lower the amount of soybean β-conglycinin. The amount of soybean β-conglycinin in the raw material before feeding to the extruder was 11.5% by mass on a dry basis. Therefore, soybean β-conglycinin was reduced by 88.7% in Comparative Example 2, by 67.8% in Example 4, and by 23.5% in Example 3 by extruding the raw material. That is, it was found that soybean β-conglycinin in the meat-like soybean processed food decreased as the extruder treatment temperature, particularly the die temperature, increased.

In addition, when comparing Example 6, in which the barrel temperature and die temperature were relatively low, and Example 7, in which the barrel temperature and die temperature were relatively high, although the raw material composition was the same, the amount of soybean β-conglycinin in the meat-like soybean processed food was It fluctuated greatly from 11.1% by mass to 3.7% by mass. The amount of soybean β-conglycinin in the raw material before the extruder was supplied was 13.6% by mass on a dry basis. In contrast, in Example 6, the decrease was only 18.4%. It was confirmed that soybean β-conglycinin decreased as the extruder treatment temperature, especially the die temperature, increased, even when the raw material of the meat-like soybean processed food was changed.

These results show that extruder conditions such as die temperature and barrel temperature greatly affect the amount of soybean β-conglycinin in meat-like soybean processed foods.

[Production Example 1] (hamburger)
Table 5 shows the ingredients of the meat-like soybean processed food prepared in Example 4 or 5 to cook the hamburger processed food.

A cooking example of the above recipe is described below. First, the meat-like processed soybean food is rehydrated in 4 times as much water for 3 minutes. Empty the meat-like soybean processed food in a colander and squeeze to remove the water. Add minced and sautéed onion, garlic, salt and pepper to the meat-like soybean processed food and mix well. Add flour as a binding agent, mix well, and shape hamburgers into oval shapes. Bake the raw hamburg steak over medium heat for about 3 and a half minutes on each side. Steam it with a small amount of water and cook it well.

[Production Example 2] (fried chicken)
Table 6 shows a composition table of materials for cooking a fried chicken processed food using the meat-like soybean processed food prepared in Example 4.

A cooking example of the above recipe is described below. First, the meat-like processed soybean food is soaked in 6 times as much water for 20 minutes. Empty the meat-like soybean processed food in a colander and squeeze to remove the water. Soy sauce, sake, ginger and garlic are added to the meat-like soybean processed food and mixed well. Add the flour and potato starch without removing the juice, and mix until well combined. Deep-fry the raw chicken in oil heated to 170°C until golden brown, then drain the oil.

[Production Example 3] (dry curry)
Table 7 shows a composition table of ingredients for cooking a dry curry processed food using the meat-like soybean processed food prepared in Example 3.

A cooking example of the above recipe is described below. First, the meat-like processed soybean food is rehydrated in 4 times as much water for 3 minutes. Empty the meat-like soybean processed food in a colander and squeeze to remove the water. Chop the onions and carrots. Add carrots, garlic, and onions to a frying pan with oil and fry. Add the meat-like processed soybean food, heat through, and lightly sprinkle with salt and pepper. When cooked, sprinkle curry powder all over and drizzle Worcestershire sauce once.

The present invention further includes the following embodiments.

A1. Soybeans in a meat-like processed soybean food obtained by extruding raw materials containing processed soybean raw materials under heat and pressure with an extruder, and for improving or preventing excess of at least one of BMI, blood neutral fat and visceral fat A non-therapeutic use of β-conglycinin, characterized in that the soybean β-conglycinin content is 3% by mass or more on a dry basis with respect to the meat-like processed soybean food. Non-therapeutic use of conglycinin.
A2. The non-therapeutic use of soybean β-conglycinin according to paragraph A1, wherein the meat-like soybean processed food is used so that the intake of soybean β-conglycinin is 2.3 g or more per day.
A3. The non-therapeutic use of soybean β-conglycinin according to item D1, wherein the meat-like processed soybean food is a food with function claims or a food for specified health uses.
A4. The non-therapeutic use of soybean β-conglycinin according to paragraph A1, wherein the meat-like soybean processed food has a soybean β-conglycinin/protein ratio of 5.5% or more.
A5. The meat-like processed soybean food contains 15 masses of soybean protein derived from at least one selected from the group consisting of tofu, frozen tofu, bean curd refuse, soybean protein, defatted soybeans, soybean flour, and intermediate products thereof on a dry basis. % or more of soybean β-conglycinin according to paragraph A1.
A6. The meat-like processed soybean food has any form of granular, flake-like, stick-like, noodle-like, sheet-like, puff-like, stick-like, block-like, ball-like, cylindrical, briquette-like or irregular block-like, Non-therapeutic use of soybean β-conglycinin according to paragraph A1.
A7. A non-therapeutic use of a meat-like processed soybean food in a processed food for improving or preventing excessive excess of at least one of BMI, blood neutral fat and visceral fat, wherein the meat-like processed soybean food is a processed soybean raw material Non-therapeutic use of the meat-like processed soybean food, which is obtained by extruding a raw material containing soybean β-conglycinin by an extruder under heat and pressure, and contains 3% by mass or more of soybean β-conglycinin on a dry basis.
A8. The non-therapeutic use of the meat-like soybean processed food according to item A7, wherein the processed food is used so that the intake of soybean β-conglycinin is 2.3 g or more per day.
A9. The non-therapeutic use of the meat-like processed soybean food according to item A7, wherein the processed food is a food with function claims or a food for specified health uses.
A10. The non-therapeutic use of the meat-like soybean processed food according to item A7, wherein the processed food is prepared food, boxed lunches, snacks, instant food, alcoholic beverages or delicacies.
A11. The non-therapeutic use of the meat-like soybean processed food according to paragraph A7, wherein the processed food is processed or packaged in the form of dry food, retort food, refrigerated/frozen food, enteric food, canned food or bottled food.

B1. Processing of a meat-like processed soybean food obtained by extruding a raw material containing a processed soybean raw material under heat and pressure with an extruder, and for improving or preventing excess of at least one of BMI, blood neutral fat and visceral fat soybean β-conglycinin, wherein the content of said soybean β-conglycinin is 3% by mass or more on a dry basis with respect to said meat-like soybean processed food. How to use.
B2. The method according to item B1, wherein the meat-like processed soybean food is used so that the soybean β-conglycinin is ingested at 2.3 g or more per day.
B3. The method according to item B1, wherein the meat-like processed soybean food is a food with function claims or a food for specified health uses.
B4. The method according to item B1, wherein the meat-like processed soybean food has a soybean β-conglycinin/protein ratio of 5.5% or more.
B5. The meat-like processed soybean food contains 15 masses of soybean protein derived from at least one selected from the group consisting of tofu, frozen tofu, bean curd refuse, soybean protein, defatted soybeans, soybean flour, and intermediate products thereof on a dry basis. % or more, the method according to item B1.
B6. The meat-like processed soybean food has any form of granular, flake-like, stick-like, noodle-like, sheet-like, puff-like, stick-like, block-like, ball-like, cylindrical, briquette-like or irregular block-like, The method described in paragraph B1.
B7. A step of including a meat-like soybean processed food in a processed food for improving or preventing excess of at least one of BMI, blood neutral fat and visceral fat, wherein the meat-like soybean processed food is a raw material containing a soybean processed raw material. is extruded by an extruder under heat and pressure, and contains 3% by mass or more of soybean β-conglycinin on a dry basis.
B8. The method of paragraph B7, wherein the processed food is used such that the soybean β-conglycinin is consumed at 2.3 g or more per day.
B9. The method according to item B7, wherein the processed food is a food with function claims or a food for specified health uses.
B10. The method according to item B7, wherein the processed food is a side dish, a boxed lunch, a snack, an instant food, a side dish with alcohol, or a delicacy.
11. The method according to item B7, wherein the processed food is processed or packaged in the form of dried food, retort food, refrigerated/frozen food, enteric food, canned food, or bottled food.

C1. The content of soybean β-conglycinin obtained by extruding a raw material containing a soybean processed raw material with an extruder under heat and pressure and having a human ingest a meat-like soybean processed food containing soybean β-conglycinin A method for improving or preventing an excess of at least one of BMI, blood triglycerides and visceral fat, characterized in that the content of said meat-like processed soybean food is 3% by mass or more on a dry basis.
C2. The method according to item C1, wherein the meat-like processed soybean food is used so that the soybean β-conglycinin is ingested at 2.3 g or more per day.
C3. The method according to item C1, wherein the meat-like processed soybean food is a food with function claims or a food for specified health uses.
C4. The method according to item C1, wherein the meat-like processed soybean food has a soybean β-conglycinin/protein ratio of 5.5% or more.
C5. The meat-like processed soybean food contains 15 masses of soybean protein derived from at least one selected from the group consisting of tofu, frozen tofu, bean curd refuse, soybean protein, defatted soybeans, soybean flour, and intermediate products thereof on a dry basis. % or more, the method according to item C1.
C6. The meat-like processed soybean food has any form of granular, flake-like, stick-like, noodle-like, sheet-like, puff-like, stick-like, block-like, ball-like, cylindrical, briquette-like or irregular block-like, The method described in Section C1.
C7. The method includes allowing humans to ingest a processed food containing a meat-like processed soybean food, wherein the meat-like processed soybean food is obtained by extruding a raw material containing a processed soybean raw material with an extruder under heat and pressure, and soybean β - A method for improving or preventing excessive excess of at least one of BMI, blood triglyceride, and visceral fat, characterized by containing 3% by mass or more of conglycinin on a dry basis.
C8. The method of paragraph C7, wherein the processed food is used such that the soybean β-conglycinin is consumed at 2.3 g or more per day.
C9. The method according to item C7, wherein the processed food is a food with function claims or a food for specified health uses.
C10. The method according to item C7, wherein the processed food is a side dish, a boxed lunch, a snack, an instant food, a side dish with alcohol, or a delicacy.
C11. The method according to item C7, wherein the processed food is processed or packaged in the form of dry food, retort food, refrigerated/frozen food, enteric food, canned food, or bottled food.

D1. At least one selected from BMI, blood neutral fat and visceral fat, which is obtained by extruding raw materials including processed soybean raw materials under heat and pressure with an extruder and contains 3% by mass or more of soybean β-conglycinin on a dry basis. Meat-like processed soybean health functional food for improvement or prevention of excess.
D2. The meat-like soybean processed food composition according to item D1, wherein the soybean β-conglycinin is used in an amount of 2.3 g or more per day.
D3. The meat-like processed soybean food with health claims according to item D1, which is a food with function claims or a food for specified health uses.
D4. The meat-like processed soybean food with health claims according to item D1, wherein the soybean β-conglycinin/protein ratio is 5.5% or more.
D5. D1 containing soy protein derived from at least one selected from the group consisting of tofu, frozen tofu, soybean curd refuse, soybean protein, defatted soybeans, soybean flour, and intermediate products thereof, in an amount of 15% by mass or more on a dry basis. The meat-like processed soybean health functional food described.
D6. The meat-like soybean according to item D1, which has the shape of any of granular, flake-like, bar-like, noodle-like, sheet-like, puff-like, stick-like, block-like, ball-like, cylindrical, briquette-like or irregular block-like shapes. Processed health functional food.
D7. BMI, blood triglyceride, obtained by extruding raw materials containing processed soybean raw materials under heat and pressure with an extruder and containing meat-like processed soybean food containing 3% by mass or more of soybean β-conglycinin on a dry basis and health functional food for improving or preventing excess of at least one type of visceral fat.
D8. The food with health claims according to item A7, wherein the soybean β-conglycinin is used in an amount of 2.3 g or more per day.
A9. The food with health claims according to item D7, which is a food with function claims or a food for specified health uses.
D10. The food with health claims according to item D7, which is a side dish, boxed lunch, snack, instant food, appetizer, or delicacy.
D11. The food with health claims according to item D7, which is processed or packaged in the form of dried food, retort food, refrigerated/frozen food, intestinal food, canned food or bottled food.

E1. Soybeans in the preparation of meat-like processed soybean food obtained by extruding raw materials containing processed soybean raw materials under heat and pressure with an extruder and improving or preventing excess of at least one of BMI, blood neutral fat and visceral fat A use of soybean β-conglycinin, wherein the content of soybean β-conglycinin is 3% by mass or more on a dry basis with respect to the meat-like processed soybean food. .
E2. The use of soybean β-conglycinin according to claim 1, wherein the meat-like soybean processed food is used so that the soybean β-conglycinin is ingested at 2.3 g or more per day.
E3. The use of soybean β-conglycinin according to item E1, wherein the meat-like processed soybean food is a food with function claims or a food for specified health uses.
E4. The use of soybean β-conglycinin according to item E1, wherein the meat-like soybean processed food has a soybean β-conglycinin/protein ratio of 5.5% or more.
E5. The meat-like processed soybean food contains 15 masses of soybean protein derived from at least one selected from the group consisting of tofu, frozen tofu, bean curd refuse, soybean protein, defatted soybeans, soybean flour, and intermediate products thereof on a dry basis. % or more of soybean β-conglycinin according to item E1.
E6. The meat-like processed soybean food has any form of granular, flake-like, stick-like, noodle-like, sheet-like, puff-like, stick-like, block-like, ball-like, cylindrical, briquette-like or irregular block-like, Use of soybean β-conglycinin as described in paragraph E1.
E7. Use of the meat-like soybean processed food in the preparation of processed food for improving or preventing excess of at least one of BMI, blood neutral fat and visceral fat, wherein the meat-like soybean processed food contains raw materials containing processed soybean raw materials is extruded by an extruder under heat and pressure, and contains 3% by mass or more of soybean β-conglycinin on a dry basis.
E8. The use of the meat-like soybean processed food according to item E7, wherein the processed food is used so that the soybean β-conglycinin is ingested at 2.3 g or more per day.
E9. The use of the meat-like soybean processed food according to item E7, wherein the processed food is a food with function claims or a food for specified health uses.
E10. The use of the meat-like soybean processed food according to item E7, wherein the processed food is prepared food, boxed lunches, snacks, instant food, alcoholic beverages or delicacies.
E11. The use of the meat-like soybean processed food according to item E7, wherein the processed food is processed or packaged in the form of dried food, retort food, refrigerated/frozen food, enteric food, canned food, or bottled food.

Claims (11)

Contains at least one processed soybean material selected from the group consisting of tofu, frozen tofu, soybean curd refuse, extracted soybean protein, concentrated soybean protein, isolated soybean protein, defatted soybeans, soybean flour, raw soybeans, and intermediate products thereof Based on the content of the soybean β-conglycinin obtained by extruding the raw material under heat and pressure with an extruder so that the soybean β-conglycinin derived from the processed soybean raw material contains 3% by mass or more on a dry basis. A meat-like processed soybean food for improving or preventing excessive excess of at least one of BMI, blood neutral fat and visceral fat. 2. The meat-like soybean processed food according to claim 1, wherein the soybean β-conglycinin is used so that the intake is 2.3 g or more per day. 2. The meat-like processed soybean food according to claim 1, wherein the soybean β-conglycinin content is labeled as a food with function claims or a food for specified health use. 2. The meat-like soybean processed food according to claim 1, wherein the ratio of soybean β-conglycinin/protein is 5.5% or more. soybean protein derived from at least one selected from the group consisting of tofu, frozen tofu, soybean curd refuse, extracted soybean protein, concentrated soybean protein, isolated soybean protein, defatted soybean , soybean flour, raw soybean, and intermediate products thereof , The meat-like soybean processed food according to claim 1, containing 15% by mass or more on a dry basis. 2. The meat-like substance according to claim 1, which is in the form of any one of granular, flake-like, bar-like, noodle-like, sheet-like, puff-like, stick-like, block-like, ball-like, cylindrical, briquette-like, or irregular block-like shape. soybean processed food. Contains at least one processed soybean material selected from the group consisting of tofu, frozen tofu, soybean curd refuse, extracted soybean protein, concentrated soybean protein, isolated soybean protein, defatted soybeans, soybean flour, raw soybeans, and intermediate products thereof The soybean β- containing a meat-like soybean processed food obtained by extruding the raw material under heat and pressure with an extruder so that the soybean β-conglycinin derived from the soybean processed raw material contains 3% by mass or more on a dry basis. A processed food for improving or preventing excessive excess of at least one of BMI, blood neutral fat and visceral fat based on conglycinin content . 8. The processed food according to claim 7, wherein soybean β-conglycinin is used so that the intake is 2.3 g or more per day. 8. The processed food according to claim 7, wherein the soybean β-conglycinin content is labeled as a food with function claims or a food for specified health uses. 8. The processed food according to claim 7, which is a side dish, boxed lunch, snack, instant food, alcoholic appetizer or delicacy. 8. The processed food according to claim 7, which is processed or packaged in the form of dry food, retort food, refrigerated/frozen food, enteric food, canned food or bottled food.