JPWO2011080931A1 - Whole fat soy flour-containing composition and food using the same - Google Patents

Abstract

It can be used as a substitute for all or part of food ingredients (egg and flour), or added as a new ingredient to improve the flavor and texture of foods. For foods that use wheat flour as a raw material, etc., it can be used as an alternative to eggs and flour, or by adding and adding to it, giving a fine and light texture. Improve the texture of the material. A full-fat soy flour-containing composition comprising a full-fat soy flour, soy protein, a linear oligosaccharide, and an emulsifier, and the content of the full-fat soy flour is 50 to 90% by mass, and , Foods using the whole fat soy flour containing composition as a substitute for part or all of eggs, foods using the whole fat soy flour containing composition for improving the texture of foods using wheat flour, and full fat soy flour The foodstuff which used the containing composition as a substitute for wheat flour.

Description

  The present invention relates to a composition containing full-fat soy flour and a food using the same.

  Traditionally, soybeans have been eaten as traditional Japanese processed foods such as tofu and natto, but with the recent increase in health consciousness, high-quality proteins, lecithin, saponin, isoflavones, oligos and so on The bioactive effects of trace components such as sugar have attracted attention, and their fields of use are expanding. Soy flour made from soybean powder is used in various processed foods. For example, Patent Document 1 discloses a cookie using soybean fine powder as an alternative to wheat flour. According to this, even if wheat flour is not used, the flavor and texture of the cookie itself are not impaired, and the high cholesterol improving effect of soy protein can be expected.

  On the other hand, eggs are used in various foods because they have characteristics such as nutritional value, flavor and function. In particular, in the production of baked foods such as cakes and breads, there is a great deal of dependence on the flavor and function of eggs. However, raw eggs are prone to spoilage and cannot be stored for a long period of time, and they require complicated work such as egg breaking and eggshell processing, so their use is limited. Furthermore, eggs are a cause of food allergies and contain a lot of cholesterol and saturated fatty acids, so there are concerns about their use in terms of health.

  Because of this problem, there is a demand for foods that do not use eggs, and various foods have been studied for their production methods. For example, a method for producing a sponge cake using isolated whey protein as an alternative to eggs has been reported (see Patent Document 2).

As an old technique, in order to improve the crispness of tempura, a deep-fried clothing composition using a whole fat soybean powder having a nitrogen solubility index of 35 to 65 has been developed (see Patent Document 3).
Recently, a composition containing full fat soy flour containing a full fat soy flour, a vegetable protein, an emulsifier, and a masking agent has been developed to improve the flavor and texture of foods (see Patent Document 4). ).

Japanese Patent No. 3701281 JP-A-2-42942 Japanese Patent No. 2643333 International Publication No. 2009/113655

However, foods using the whole fat soybean powder as they are have room for further improvement in terms of flavor and texture. In addition, the isolated whey protein has an effect as an egg substitute, but has a manufacturing restriction that it must be highly purified by an ion exchange adsorption resin. And for full-fat soy flour-containing composition containing full-fat soy flour, vegetable protein, emulsifier, and masking agent, it can be used as a substitute for part or all of food ingredients, or added as a new raw material. However, foods that use flour as a raw material for confectionery, bakery and the like have been required to have a finer and lighter texture.
Moreover, about the food composition for deep-fried foods using the whole fat soybean powder whose nitrogen solubility index is 35-65, examination until making the food texture of tempura ingredients favorable was not made | formed.
The present invention can be used as a substitute for part or all of food raw materials, or can be added and used as new raw materials to improve the flavor and texture of foods. Full-fat soy flour that can be used as a substitute for eggs and flour for foods that use wheat flour as a raw material, etc. It aims at providing a containing composition and a foodstuff using the same.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor has used a composition mainly composed of whole fat soy flour in place of some or all of the raw materials of food, By using it as a raw material, the flavor and texture of the food can be improved. Especially for foods that use flour as a raw material, such as confectionery and breadmaking, eggs and flour It has been found that a fine and light texture can be imparted by using it as an alternative or by adding it additionally, and the present invention has been completed. More specifically, the present invention provides the following.

That is, the first invention of the present invention contains full-fat soy flour, soy protein, linear oligosaccharide, and an emulsifier, and the content of full-fat soy flour is 50 to 90% by mass. It is the whole fat soybean powder containing composition.
Moreover, 2nd invention of this invention is a full-fat soybean powder containing composition as described in 1st invention characterized by including the 1 type (s) or 2 or more types further chosen from starch, dextrin, and rice flour. is there.
Moreover, 3rd invention of this invention uses the said full-fat soybean powder containing composition as a substitute for a part or all of an egg, The 1st or 2nd invention characterized by the above-mentioned. It is a full fat soy flour-containing composition.
Moreover, 4th invention of this invention uses the said full-fat soybean powder containing composition as an object for food texture improvement of the foodstuff using wheat flour as described in 1st or 2nd invention characterized by the above-mentioned. It is a full fat soy flour-containing composition.
According to a fifth aspect of the present invention, in any one of the first to third aspects, the full-fat soybean powder-containing composition is used as a substitute for wheat flour. It is a full-fat soybean powder containing composition as described.

6th invention of this invention is the foodstuff using the full-fat soybean powder containing composition described in any one invention of 1st-5th invention.
According to a seventh aspect of the present invention, the food is one selected from baked foods, oil-boiled foods, steamed foods, noodle strip foods, gel-like confectionery, baked eggs, bread crumbs, clothing materials, and batters. A food product according to the sixth invention.
An eighth invention of the present invention is the sixth invention, wherein the food is a baked food, an oil-boiled food, a steamed food, a gel-like confectionery, or a batter and does not contain an egg. It is the described food.
A ninth invention of the present invention is the food according to the sixth invention, wherein the food is a baked food or a steamed food and does not contain flour.
The tenth invention of the present invention is the food according to the sixth invention, characterized in that the food is a steamed food and does not contain eggs and flour.

11th invention of this invention is 1-10 mass% of the whole-fat soybean powder containing composition as described in 1st invention or 2nd invention, and is a clothing material characterized by containing flour.
The twelfth invention of the present invention is a batter in which the mass ratio of the clothing material to the water is 3/7 to 5/5, which is a mixture of the clothing material and water described in the eleventh invention. .
The thirteenth invention of the present invention is an oil-frozen food characterized in that the batter described in the twelfth invention is attached to livestock meat or seafood and fried in oil.
The fourteenth invention of the present invention is an oily food characterized in that the batter and bread crumbs described in the twelfth invention are attached to livestock meat or seafood and fried in oil.

A fifteenth aspect of the present invention is a frozen frozen food product characterized in that the batter and bread crumbs according to the twelfth aspect are attached to livestock meat or seafood and frozen.
The sixteenth invention of the present invention is an oily food characterized in that the frozen frozen food product according to the fifteenth invention is fried in oil.
According to a seventeenth aspect of the present invention, a frozen oil-enriched food obtained by freezing the oil-enriched food according to the thirteenth, fourteenth, or sixteenth invention is subjected to heat treatment. It is a heated oil-enriched food.
The eighteenth aspect of the present invention is the reheated oil-based food according to the seventeenth aspect, wherein the heat treatment is fried in oil or heated in a microwave oven.

According to the composition containing whole fat soy flour of the present invention, it can be used as a substitute for a part or all of a food raw material (egg or wheat flour) or added as a new raw material, Flavor and texture can be improved.
In particular, foods that use wheat flour as a raw material, such as confectionery and bakery products, can be used as an alternative to eggs or flour, or added and used to give a fine and light texture can do.
The batter containing the full fat soy flour-containing composition of the present invention and wheat flour, and water is attached to livestock meat or seafood and fried in oil to increase the flowering property of the clothing, In addition to improving the crispy feeling (also referred to as crispy), the food texture of the ingredients can be improved.
In addition, using bread crumbs containing the composition containing full fat soy flour of the present invention, when fried meat and seafood ingredients, improve the sword standing and crispy feeling of the resulting fried food clothing, You can get a feeling of fly.
Furthermore, the batter containing the full-fat soy flour-containing composition of the present invention and the wheat flour-containing batter and water is attached to livestock meat or seafood, and contains the full-fat soy flour-containing composition of the present invention. By frying the crumbs with oil, it is possible to obtain a light texture fried food with good texture and improved sword standing and crispy texture.

The full fat soy flour-containing composition of the present invention contains full fat soy flour, soy protein, linear oligosaccharide, and an emulsifier, and the content of full fat soy flour is 50 to 90% by mass, preferably 60%. It is -80 mass%, More preferably, it is 65-75 mass%.
First, the full-fat soy flour used for the full-fat soy flour-containing composition of the present invention will be described.
The full-fat soy flour-containing composition of the present invention contains full-fat soy flour, thereby increasing the nutritional value of foods using the full-fat soy flour-containing composition, and improving the flavor and texture. Can be improved.

  Soybeans contain not only high-quality proteins, but also soy lecithin that lowers total cholesterol, oligosaccharides that have the effect of growing bifidobacteria, soy saponins that can reduce blood lipids, and prevent osteoporosis Contains functional substances such as isoflavones. The full fat soy flour-containing composition of the present invention contains full fat soy flour obtained by pulverizing whole soybeans, so that it contains all of the above functional substances and has an excellent nutritional value.

As a raw material for full fat soy flour, dried soybeans distributed in the market can be used. For example, domestic soybeans such as Enrei, Ryuhou, Toyohomare, Miyagi Shirome, and foreign soybeans such as IOM can be used, regardless of whether they are genetically modified or non-genetically modified. In addition, soybean can be used regardless of whether it has not germinated or germinated.
And full-fat soybean powder can be manufactured by carrying out the deodorizing process of heating after a molting process of dry soybean (raw material), and drying and grind | pulverizing after that.
Examples of commercially available full-fat soy flour include “Alpha Plus HS-600” manufactured by Nisshin Oilio Group. Full-fat soy flour can also be produced by preparing whole-grain soymilk and then drying and powdering.

  The full fat soy flour contained in the full fat soy flour-containing composition of the present invention is 50 to 90% by mass, preferably 60 to 80% by mass, and more preferably 65 to 75% by mass.

Next, the soybean protein used in the full fat soybean powder-containing composition of the present invention will be described.
Examples of the soy protein include powdered isolated soy protein, powdered concentrated soy protein, powdered extracted soy protein, defatted soy protein, powdered enzymatically decomposed soy protein, and the like. Commercially available products can be used for these powdery soy proteins. For example, powdered soy protein (trade name: Solpy 4000) manufactured by Nisshin Oilio Group Co., Ltd., defatted soybean powder (trade name: Soya Flower FT) -N), powdery enzyme-decomposed soybean protein (trade name: Solpy 1500), and the like.
In the full-fat soy flour-containing composition of the present invention, in order to improve the texture of foods using such a full-fat soy flour-containing composition, to prevent aging, and to maintain water retention, in particular, swells are imparted to baked foods and steamed foods. For this reason, soy protein is added.

  The content of soybean protein in the composition containing full fat soybean powder of the present invention is preferably 1 to 20% by mass, more preferably 3 to 15% by mass, and 7 to 10% by mass. Is most preferred. This is because in such a range, effects such as improving the texture, preventing aging, maintaining water retention, imparting bulges to baked foods and steamed foods can be obtained more.

Next, the linear oligosaccharide used for the full-fat soybean powder containing composition of this invention is demonstrated.
As the linear oligosaccharide used in the composition containing full fat soybean powder of the present invention, a commercially available product can be used. Examples of commercially available products include the product “Oligotose (main component: malt) of Mitsubishi Chemical Foods Co., Ltd. Triose) "powder products and liquid products.
The content of the linear oligosaccharide in the full fat soybean powder-containing composition of the present invention is preferably 1 to 25% by mass, more preferably 5 to 15% by mass, and 8 to 10% by mass. Most preferably it is. This is because in such a range, effects such as improvement in texture, prevention of aging, and maintenance of water retention can be obtained.

Next, the emulsifier used for the full-fat soybean powder containing composition of this invention is demonstrated.
Various emulsifiers can be used for the emulsifier used in the composition containing full fat soybean powder of the present invention. As an emulsifier, for example, various organic acid monoglycerides such as soybean lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid monoglyceride, tartaric acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, A polysorbate is mentioned, These 1 type (s) or 2 or more types can be used. A commercial item can be used for these emulsifiers. Further, for example, by using an emulsifier preparation containing two or more kinds of emulsifiers and dextrin, such as an emulsifier preparation (trade name: DK Former B110) manufactured by Daiichi Kogyo Seiyaku Co., Ltd., an emulsifier in the emulsifier preparation Can be used as an emulsifier in a full-fat soy flour-containing composition.
The content of the emulsifier in the full fat soybean powder-containing composition of the present invention is preferably 0.5 to 8% by mass, more preferably 1 to 7% by mass, and 1 to 5% by mass. Most preferred. This is because in such a range, effects such as improving the texture, preventing aging, and imparting bulges to baked foods and steamed foods can be obtained more.
In addition, when using an emulsifier formulation as an emulsifier, it adjusts so that the content of the emulsifier in an emulsified formulation may be in the said range.

Next, the starch, dextrin, and rice flour used for the full-fat soybean powder-containing composition of the present invention will be described.
The full-fat soy flour-containing composition of the present invention imparts a better texture to foods using such a full-fat soy flour-containing composition, and as an excipient for a full-fat soy flour-containing composition, It is preferable to contain one or more selected from starch, dextrin, and rice flour. In particular, in the case of baked foods and steamed foods, a better bulge can be obtained by containing one or more selected from starch, dextrin, and rice flour.

  The kind of starch used in the composition containing full fat soy flour of the present invention is not particularly limited. For example, rice starch, wheat starch, corn starch, potato starch, tapioca starch, sweet potato starch, red bean starch, mung bean starch, scrap Starch, starch starch, corn starch, sweet potato starch, and modified starches of these starches, etc., and modified starches include etherified starch, phosphate esterified starch, phosphate cross-linked starch, etc. Two or more types can be used. Moreover, these can use a commercial item. Moreover, the hydrolyzate (dextrin) of various starch mentioned above and rice flour can also be used, and these can use a commercial item.

  In addition, by using an emulsifier preparation containing two or more emulsifiers and dextrin, such as an emulsifier preparation (trade name: DK Former B110) manufactured by Daiichi Kogyo Seiyaku Co., Ltd., the dextrin in the emulsifier preparation Can be used as a dextrin in a full fat soy flour-containing composition.

The content of one or more selected from starch, dextrin, and rice flour in the full fat soybean powder-containing composition of the present invention is preferably 0.1 to 25% by mass, and preferably 5 to 20% by mass. More preferably, it is most preferably 8-15 mass%. This is because within this range, the flavor and texture of the food can be further improved in terms of the blend balance with the whole fat soybean powder.
When an emulsifier preparation containing dextrin is used, the dextrin content in the emulsion preparation is also taken into consideration so that the content is adjusted within the above range.

The full-fat soy flour-containing composition of the present invention contains food additives such as corn flour, stabilizers, preservatives, sweeteners, fragrances, colorants, and antioxidants, depending on the purpose. Also good. For example, a physical property improving agent such as sodium L-ascorbate may be used for the purpose of changing the texture.
In addition, the full-fat soy flour-containing composition of the present invention can contain eggs and flour, but when used as an egg substitute, when not used as an egg substitute, when used as a flour substitute Does not contain flour.

Next, the foodstuff using the full-fat soybean powder containing composition of this invention is demonstrated.
The food of the present invention is characterized by using the above-mentioned full fat soybean powder-containing composition as a raw material. The full-fat soybean powder-containing composition of the present invention can be used for various foods, and can be used as a substitute for part or all of food raw materials (eggs and flour) or for improving the texture of foods using flour. Can be used.

Examples of foods using the composition containing full fat soy flour of the present invention include, for example, baked foods, oil-boiled foods, steamed foods, noodle band foods, gel-like confectionery, egg baked foods, bread crumbs, clothing materials, and batters (clothes) Etc.
These food production methods are known except that the whole fat soy flour-containing composition of the present invention is added as a substitute for all or part of eggs or wheat flour, or as a new raw material. It can be manufactured by a manufacturing method.

  The baked food refers to a product obtained by molding and baking a dough containing flour, and examples thereof include baked confectionery, breads, pastries, okonomiyaki, and takoyaki. As baked goods, sponge cake, pound cake, chiffon cake, pancake, roll cake, hot cake, castella, donut, madeleine, biscuit, cookie, brioche, muffin, waffle, brownie, souffle, choux, pie, baked cheesecake As for breads, sweet bread, cooked bread, bread loaf, bread crumbs, etc. as pastries, Danish, croissants etc. are mentioned as pastries.

Examples of oil-boiled foods include fried confectionery, fried donuts, tempura, and fries.
Examples of the steamed food include steamed bread, steamed buns, and Chinese buns. Examples of the noodle strip food include noodles such as udon, ramen, and soba, and skins such as gyoza skin and shumai skin. Examples of the gel-like confectionery include pudding-like gel confectionery and jelly.

Moreover, bread crumb can be manufactured by grind | pulverizing the bread containing the full-fat soybean powder containing composition of this invention. Such bread can be produced by replacing 0.5 to 15% by mass of the raw material flour with the full-fat soy flour-containing composition of the present invention.
In addition, clothing is a powder that contains wheat flour as the main ingredient and adheres to the ingredients before oiling of oily foods, and directly attaches to ingredients such as livestock meat, seafood, vegetables, etc. A batter is made by mixing water, and the obtained batter is attached for use.
The batter is also called a clothing liquid, and is a mixture obtained by mixing a clothing material mainly composed of flour and water.

  The full-fat soy flour-containing composition of the present invention, when used in baked foods or steamed foods, can impart a rich taste and bulge, impart a fine and light texture to foods, and suppress starch aging. be able to. Moreover, when used for noodle strip food, strain can be improved and spread can be suppressed. When it is used in a gel-like confectionery, the flavor can be improved.

The full-fat soy flour-containing composition of the present invention can be used as a substitute for part or all of eggs in foods that use eggs as raw materials.
Examples of such foods include baked foods, oily foods, steamed foods, gel-like confectionery, and batters among the foods described above. And especially for baked foods, steamed foods such as confectionery, bread making, etc. that use flour and eggs as raw materials, it is used as a substitute for part or all of eggs, so that the food is fine and light. A texture can be imparted. In addition, it can be used as a substitute for part or all of eggs in batters to improve the flowering of oily foods and improve the texture of clothing, as well as the texture of livestock meat and seafood. Can be improved. For example, in the case of shrimp tempura (shrimp tempura) or fried shrimp, it can be prepared with the texture of the shrimp (those with tension), and in the case of tonkatsu, the texture of the meat is soft and the texture is soft (Soft).
Specific examples of foods that use the whole fat soy flour-containing composition of the present invention as a partial substitute for eggs include sponge cake, and the full fat soy flour-containing composition of the present invention can be used as a whole substitute for eggs. Specific examples of foods to be used include pound cakes, cookies, waffles, muffins, brownies, baked cheesecakes, and the like.
In addition, as a food that uses the full fat soy flour-containing composition of the present invention as a substitute for all eggs, specifically, a batter containing 1 to 10% by mass of the full fat soy flour-containing composition, and a raw material thereof. Examples of the used livestock meat or seafood oily foods.
Such oil-boiled food is preferably 1 to 10% by weight, more preferably 1 to 7% by weight, most preferably 3 to 6% by weight of the composition containing full-fat soy flour and water containing flour, water, Is preferably 3/7 to 5/5, more preferably 4/6 to 5/5. The batter, which is a mixture, adheres to ingredients such as livestock meat, seafood and vegetables. And fried in oil.
Here, edible oils and fats such as rapeseed oil, soybean oil, palm fractionated oil, and transesterified oil can be used as the oil, and the oil can be carried out at a temperature of 140 to 190 ° C. Moreover, beef, pork, chicken, etc. can be used as livestock meat used as ingredients, and shrimp, scallops, etc. can be used as seafood.

  As described above, soybean not only contains a lot of high-quality proteins, but also contains functional substances such as soybean lecithin, oligosaccharide, soybean saponin, and isoflavone. And since the whole fat soybean powder containing composition of this invention contains the whole fat soybean powder which grind | pulverized the whole soybean and pulverized, it contains all these functional substances and has high nutritional value. Moreover, since soybean does not contain cholesterol at all, it is very preferable as an alternative to eggs in which cholesterol is a concern.

In addition, raw eggs are easy to rot and have a short storage period, require complicated work for breaking eggs and eggshells, are food allergies, contain a lot of cholesterol and saturated fatty acids, etc. There are many points of concern.
Therefore, by using the whole fat soy flour-containing composition of the present invention as an alternative to all eggs contained in food, such problems can be solved, and people who are allergic to eggs can also be relieved, And you can eat food deliciously.

The full fat soybean powder-containing composition of the present invention can be used for improving the texture of foods using wheat flour.
Examples of such foods include baked foods, steamed foods, noodle strip foods, oil-boiled foods, bread crumbs, clothing materials, batters and the like among the foods described above. In particular, the confectionery, bread making, etc. among baked foods and steamed foods are used to improve the texture of the whole fat soy flour-containing composition of the present invention, thereby giving the food a fine and light texture. be able to. Moreover, by adding to a batter and using it, the flower blooming property of clothes can be improved and the crispy feeling of clothes can be improved, and the texture of livestock meat and seafood as ingredients can be improved. For example, in the case of shrimp tempura and fried shrimp, it can be a pre-prepared shrimp texture (with tension), and in the case of tonkatsu, there is no crunchy meat and the texture is soft (soft) can do.
Using bread crumb containing the composition containing full fat soy flour of the present invention, when fried meat and seafood ingredients, improve the sword standing and crispy feeling of the resulting fried food clothing, light texture You can get a fly.
Therefore, by using the full-fat soy flour-containing composition of the present invention not only for batters but also bread crumbs in fried foods, the texture of livestock meat and seafood as ingredients is good, and A light textured fly with improved crispy texture can be obtained.
Specific examples of foods that use the composition containing full fat soy flour of the present invention for improving the texture of foods using wheat flour include sponge cakes, Chinese buns, pizza crafts, and bread.

Here, the oil-boiled food can be produced by attaching a clothing material or batter liquid containing a composition containing whole fat soy flour to ingredients such as livestock meat, seafood, vegetables, etc., and fried in oil. it can.
In addition, as will be described later, the batter liquid used is preferably 1 to 10% by mass, more preferably 1 to 7% by mass, and most preferably 3 to 6% by mass of the composition containing full fat soybean powder. And the mixture which mixed the clothing material containing wheat flour and water preferably by the mass ratio of 3 / 7-5 / 5, More preferably, the mass ratio of 4 / 6-5 / 5 can be used.
Here, edible oils and fats such as rapeseed oil, soybean oil, palm fractionated oil, and transesterified oil can be used as the oil, and the oil can be carried out at a temperature of 140 to 190 ° C. Moreover, beef, pork, chicken, etc. can be used as livestock meat used as ingredients, and shrimp, scallops, etc. can be used as seafood.

The full fat soybean powder-containing composition of the present invention can be used as an alternative to wheat flour.
Examples of such foods include baked foods and steamed foods among the foods described above. By using the whole fat soy flour-containing composition of the present invention as a substitute for wheat flour, A light texture can be imparted.
Specific examples of foods that use the full-fat soy flour-containing composition of the present invention as a substitute for wheat flour include roll cakes and steamed bread. Thereby, the roll cake and steamed bread which do not contain flour as a raw material can be made from the viewpoint of allergy countermeasures.

The full fat soy flour-containing composition of the present invention can be used as an alternative to eggs and wheat flour.
Examples of such foods include steamed foods among the foods described above, and the use of the whole fat soy flour-containing composition of the present invention as a substitute for eggs and wheat flour makes it possible to meticulate the food. A light texture can be imparted.
Specific examples of foods that use the composition containing full fat soy flour of the present invention as an alternative to eggs and wheat flour include steamed bread. Thereby, the steamed bread which does not contain both flour and an egg from a viewpoint of allergy measures can be made.

The amount of the composition containing full-fat soy flour in foods varies depending on the target food, but in the case of pound cakes, cookies, waffles, muffins, brownies, and baked cheese cakes used as substitutes for all eggs, used as raw materials The total amount of eggs to be replaced can be replaced with a full fat soy flour-containing composition. In the case of a batter, part or all of the egg can be replaced with the full-fat soy flour-containing composition of the present invention and water.
In addition, when used as a partial substitute for eggs, it can be replaced with the whole fat soy flour-containing composition of the present invention as long as it is a part of the egg used as a raw material for food. Can replace 1 to 99% by mass of the raw material egg. For example, in the case of sponge cake, 10 to 50% by mass of the raw material egg yolk can be replaced with the full fat soy flour-containing composition of the present invention. .
In the case of sponge cake, Chinese bun, pizza craft, and bread used for improving the texture of foods using flour, for example, 0.5 to 15% by mass of the raw material flour is contained in the composition containing full fat soy flour of the present invention. Can be replaced.

As a clothing material containing the full-fat soy flour-containing composition of the present invention, the full-fat soy flour-containing composition is preferably 1 to 10% by mass, more preferably 1 to 7% by mass, and most preferably 3 to 6% by mass. %, And those containing flour.
Moreover, as a batter containing the full-fat soybean powder containing composition of this invention, the mixture of the clothing material of the above-mentioned mixing | blending and water can be mentioned, The mass ratio of clothing material and water is 3 / 7- 5/5 is preferable, and 4/6 to 5/5 is more preferable.
The oil-enriched food of the present invention can be produced by attaching a batter containing a composition containing full fat soy flour to livestock meat or fishery products and frying it with oil.

In addition, when the full fat soy flour-containing composition of the present invention is used in addition to the above as a new raw material, the blending amount varies depending on the target food, but the solid content of the raw material of the food An amount corresponding to 0.5 to 15% by mass of the mass (mass of raw materials other than water) can be blended.
In the present invention, the use of a full fat soybean powder-containing composition as a raw material means that the full fat soybean powder-containing composition itself is not only used for the production of food, but also included in the full fat soybean powder-containing composition. Including the case where each component is blended separately, and as a result, all the components are used in the production of food.

The manufacturing method of the whole fat soybean powder containing composition of this invention is demonstrated.
In the full fat soy flour-containing composition of the present invention, the full fat soy flour, soy protein, linear oligosaccharide, and emulsifier are mixed by a mixer such as a nauter mixer, a ribbon blender, a V-type mixer, or a matto blender. Can be manufactured. Moreover, it can also manufacture by putting each raw material in a plastic bag and shaking and mixing.
And when blending food additives such as starch, dextrin, rice flour, corn flour, stabilizers, preservatives, sweeteners, fragrances, colorants, antioxidants, full fat soy flour, soy protein, It can be produced by blending with the linear oligosaccharide and the emulsifier at the same time or before and after the addition.

In particular, for oil-boiled foods, the texture of livestock meat and fish and shellfish, which are ingredients, is good even when full-fat soy flour is used instead of the full-fat soy flour-containing composition of the present invention. Can be made. Specifically, in the case of shrimp tempura and fried shrimp, it can be prepared with the texture of the shrimp (those with tension), and in the case of tonkatsu, the texture is soft and the texture is soft (soft Thing).
The batter containing full-fat soy flour can include a mixture of clothing and water having the following composition, and the mass ratio of the clothing and water is 3/7 to 5/5. Preferably, it is 4/6 to 5/5.
As a clothing material containing full fat soy flour, preferably 1 to 10% by weight of full fat soy flour, more preferably 1 to 7% by weight, most preferably 3 to 6% by weight, and one containing wheat flour. Can be used.

An oil-boiled food using full-fat soy flour as a raw material can be produced by attaching a batter containing full-fat soy flour to such livestock meat or seafood and fried in oil.
Here, edible oils and fats such as rapeseed oil, soybean oil, palm fractionated oil, and transesterified oil can be used as the oil, and the oil can be carried out at a temperature of 140 to 190 ° C. Moreover, beef, pork, chicken, etc. can be used as livestock meat used as ingredients, and shrimp, scallops, etc. can be used as seafood.
Furthermore, the whole egg yolk, which is the raw material of the batter, can be used by replacing it with full-fat soy flour and water.

In addition, the sword standing and crispy feeling of fried food can be improved by using full-fat soybean flour for bread crumbs.
Therefore, by using full-fat soy flour not only for batters but also for bread crumbs in fried foods, the texture of livestock meat and seafood, which are ingredients, is good, and the sword standing and crispy feeling is improved Can be obtained.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention does not receive a restriction | limiting at all by these description.

[Examples 1-7, Reference Example 1: Production of soybean whole fat powder composition]
Compositions shown in Tables 2 to 4 using the raw materials shown in Table 1, that is, soy protein, starch, starch decomposition products, and a composition containing whole fat soy flour with different types and amounts of emulsifiers (Examples) 1-7) and the composition shown in Table 4, that is, a full-fat soy flour-containing composition (Reference Example 1) using trehalose instead of a linear oligosaccharide was used.
Here, full-fat soybean powder is a prototype manufactured by dehulling dried soybean (raw material), heating and deodorizing, then drying and crushing (trypsin inhibitor activity: 38.4 TIU / mg) It was used.
In addition, in the blending column for each component in Table 2, in the case of soybean protein, “total amount of soybean protein (1) and soybean protein (2)”, in the case of emulsifier, “emulsifier (1)” , Total amount of emulsifier (2) and emulsifier (3) and the amount of emulsifier contained in emulsifier formulation (1) and emulsifier formulation (2) ", in the case of starch," starch (1) And starch (2) ”, in the case of starch,“ total amount of starch (1) and starch (2) ”, in the case of dextrin,“ dextrin (1) and dextrin (2) ” The numerical value of “total amount with the amount of dextrin contained in the emulsifier preparation (1) and the emulsifier preparation (2)” is described.
In the composition containing full fat soy flour, each raw material powder (total 500 g) is put in a plastic bag, shaken for 3 minutes, and mixed uniformly, then passed through a metal sieve for confectionery, put again in a plastic bag, and shaken for 5 minutes. It was manufactured by doing.

[Examples 8 to 14, Reference Example 2: Production and evaluation of pound cake (for egg replacement)]
The whole fat soybean powder containing composition of Examples 1-7 was used as a substitute for eggs to produce pound cakes (Examples 8-14, formulation: Table 5). As a comparative control, a pound cake was produced by using the composition containing full-fat soy flour of Reference Example 1 having an effect of improving the flavor and texture of food as a substitute for eggs (Reference Example 2, formulation: Table 5). ).
First, shortening (trade name: Royal Short 20, manufactured by Nisshin Oillio Group Co., Ltd.) and super white sugar were mixed with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a beater). . To this, a full fat soybean powder-containing composition that had been mixed with water in advance was added and mixed. Next, a soft flour (trade name: Violet, manufactured by Nisshin Seifun Co., Ltd.) and baking powder previously mixed with powder and baking powder were added and mixed gently (lightly mixed). The obtained dough was put into a mold (bottom 22.5 cm, bottom side 6.5 cm, height 6.5 cm, top opening surface 25 cm × 8.3 cm), and heated in an oven at 180 ° C. and 160 ° C. Pound cake was produced by partial baking.
The manufactured pound cake was subjected to appearance observation and sensory evaluation (flavor and texture). The evaluation results are shown in Tables 6-8.

As can be seen from the results in Tables 6 to 8, the pound cakes (Examples 8 to 14) using the composition containing full fat soybean powder of the present invention (Examples 8 to 14) have the effects of improving the flavor and texture of foods. Compared with the pound cake of Reference Example 2 using the whole fat soy flour-containing composition, it had the same appearance, flavor, and soft texture, and had a fine and light texture. Among these, it was found that the full-fat soy flour-containing composition of Example 7 used in Example 14 was the best considering the texture and production cost. In addition, the pound cakes of Examples 8 to 14 were good in flavor and texture even though eggs were not used as raw materials, so that those with egg allergies can eat deliciously.
In the following food evaluation tests, the present invention product was evaluated using the full-fat soybean powder-containing composition of Example 7.

[Example 15, Comparative Examples 1 and 2, Reference Example 3: Production and evaluation of cookies (for egg replacement)]
Cookies were produced using the composition containing full-fat soy flour of Example 7 as a substitute for eggs (Example 15, formulation: Table 9). As a comparison, cookies that use whole eggs (comparative example 1, formulation: Table 9) and whole fat soy flour (same as the prototype used in Example 1) are not used. , Trypsin inhibitor activity: 38.4 TIU / mg) as a substitute for eggs (Comparative Example 2, formulation: Table 9), Whole fat soy flour of Reference Example 1 having effects of improving food flavor and texture Cookies (Reference Example 3, formulation: Table 9) were produced using the containing composition as an egg substitute.
First, unsalted butter and super white sugar were kneaded with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a beater) until it became whitish and creamy. Next, the full-fat soy flour-containing composition preliminarily mixed with water, the whole egg, or the full-fat soy flour premixed with water was added and mixed little by little. To the mixture, a weak flour sieved with a sieve (trade name: Violet, manufactured by Nisshin Seifun Co., Ltd.) was added and mixed gently (lightly mixed). The mixed dough was made into one lump, and it slept for 1 hour or more in the refrigerator. The sleeping cloth was stretched to a thickness of 5 mm with a sheeter. The stretched dough was cut out with a round shape of a straight 4.3 cm. The cut out dough was baked in an oven at 180 ° C. and 160 ° C. for 20 to 23 minutes to produce cookies.
The manufactured cookies were subjected to appearance observation and sensory evaluation (flavor and texture). Table 10 shows the evaluation results.

  The cookie of Example 15 was good in flavor and texture even though no egg was used as a raw material, so even those who are allergic to eggs can eat deliciously.

[Example 16, Comparative Examples 3 and 4, Reference Example 4: Production and evaluation of sponge cake (for replacing yolk part (10% by mass))]
A sponge cake was produced using the composition containing full-fat soy flour of Example 7 as a partial substitute for egg yolk (Example 16, Formulation Table 11). As a control for comparison, without using a full fat soy flour-containing composition, sponge cake using egg yolk (Comparative Example 3, recipe 11), full fat soy flour (the same as the prototype used in Example 1, Sponge cake using trypsin inhibitor activity (38.4 TIU / mg) as a partial substitute for egg yolk (Comparative Example 4, Formulation Table 11), whole fat soybean of Reference Example 1 having effects of improving food flavor and texture A sponge cake (Reference Example 4, Recipe Table 11) was produced using the powder-containing composition as a partial substitute for egg yolk.
First, egg white and ½ amount of white sugar were bubbled with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a hopper) to such an extent that corners are formed. Next, the egg yolk and ½ amount of white sugar were mixed with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd.) so that the ribbon could be written. In the middle, a full fat soybean powder-containing composition previously mixed with water or a full fat soybean powder previously mixed with water was added and mixed. The egg white was added to the beaten egg yolk in three portions and mixed so as not to crush the bubbles. After mixing the mixed flour with a weak flour (product name: Violet, Nisshin Flour Milling Co., Ltd.) that has been sieved in advance (lightly mixed), add the unsalted butter that has been dissolved. mixed. The obtained dough was poured into a round shape with a diameter of 18 cm, and baked in an oven at 180 ° C. for the upper flame and 160 ° C. for the lower flame for 30 minutes to produce a sponge cake.
The manufactured sponge cake was subjected to appearance observation and sensory evaluation (flavor and texture). The evaluation results are shown in Table 12.

[Example 17, Comparative Examples 5 and 6, Reference Example 5: Production and evaluation of sponge cake (for replacing yolk part (50% by mass))]
A sponge cake was produced by using the whole fat soy flour-containing composition of Example 7 as a partial substitute for egg yolk (Example 17, Formulation Table 13). As a comparison control, without using a full fat soy flour-containing composition, a sponge cake using egg yolk (Comparative Example 5, Formulation Table 13), full fat soy flour (the same as the prototype used in Example 1, Sponge cake (Comparative Example 6, Formulation Table 13) using trypsin inhibitor activity: 38.4 TIU / mg) as a partial substitute for egg yolk, full fat soybean of Reference Example 1 having effects of improving food flavor and texture A sponge cake (Reference Example 5, Formulation Table 13) was produced using the powder-containing composition as a partial substitute for egg yolk.
First, egg white and ½ amount of super white sugar were mixed with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a hopper) so that the angle was raised. Next, the egg yolk and ½ amount of white sugar were mixed with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd.) so that the ribbon could be written. In the middle, a full fat soybean powder-containing composition previously mixed with water or a full fat soybean powder previously mixed with water was added and mixed. The egg white was added to the beaten egg yolk in three portions and mixed so as not to crush the bubbles. After mixing the mixed flour with a weak flour (product name: Violet, Nisshin Flour Milling Co., Ltd.) that has been sieved in advance (lightly mixed), add the unsalted butter that has been dissolved. mixed. The obtained dough was poured into a round shape with a diameter of 18 cm, and baked in an oven at 180 ° C. for the upper flame and 160 ° C. for the lower flame for 30 minutes to produce a sponge cake.
The manufactured sponge cake was subjected to appearance observation and sensory evaluation (flavor and texture). The evaluation results are shown in Table 14.

[Example 18, Comparative Examples 7 and 8, Reference Example 6: Production and evaluation of waffle (for egg replacement)]
A waffle was produced using the full fat soy flour-containing composition of Example 7 as a substitute for whole eggs (Example 18, Formulation Table 15). As a comparison, a waffle using whole eggs without using a whole fat soy flour-containing composition (Comparative Example 7, Formulation Table 15), a whole fat soy flour (the same as the prototype used in Example 1), Waffle (Comparative Example 8, Formulation Table 15) using trypsin inhibitor activity: 38.4 TIU / mg) as a substitute for whole egg, containing the whole fat soy flour of Reference Example 1 having an effect of improving food flavor and texture A waffle (Reference Example 6, Formulation Table 15) was produced using the composition as a substitute for whole eggs.
First, strong powder (trade name: Camellia, manufactured by Nisshin Flour Milling Co., Ltd.), sucrose, and salt were mixed with powder. Moreover, a part of water to be added and a full fat soy flour-containing composition, or a part of water to be added and a full fat soy flour were mixed. Next, honey and water are put into a bread case of a home bakery (trade name: automatic home bakery (for home use) HDB-100 (for exclusive use of 1cm), manufactured by MK Seiko Co., Ltd.), and then contains water and whole fat soy flour. A mixture of the composition, whole egg, or a mixture of water and full fat soy flour was added, and further a powder mixture (strong flour, white sugar, salt) was added, and the mixture was stirred for 20 minutes. In the middle, yeast and unsalted butter were added. After fermenting for 30 minutes, the mixture was degassed by tapping a little and divided into 50 g / piece. Roll the outer fabric into the inside and shape it. It was placed in a plastic bag at room temperature for 30 minutes, degassed by tapping a little, and then rolled and molded so that the outer fabric was put inside. The whey sugar was attached to the surroundings and baked with a waffle maker (trade name: VITTONIO Belgian Waffler (pws-1000), manufactured by VITANTONIO) for 4 minutes to produce a waffle.
About the manufactured waffle, appearance observation and sensory evaluation (flavor and texture) were performed. The evaluation results are shown in Table 16.

  The waffle of Example 18 was good in flavor and texture even though no eggs were used as a raw material, so that those who are allergic to eggs can eat deliciously.

[Example 19, Comparative Examples 9, 10, Reference Example 7: Production and evaluation of muffin (for egg replacement)]
A muffin was produced using the whole fat soy flour-containing composition of Example 7 as a substitute for whole egg (Example 19, Formulation Table 17). As a control for comparison, a full-fat soy flour-containing composition was not used, muffins using whole eggs (Comparative Example 9, Formulation Table 17), full-fat soy flour (the same as the prototype used in Example 1, Muffins (Comparative Example 10, Formulation Table 17) using trypsin inhibitor activity: 38.4 TIU / mg) as a substitute for whole eggs, containing the whole fat soy flour of Reference Example 1 having an effect of improving food flavor and texture Muffins (Reference Example 7, Formulation Table 17) were produced using the composition as a substitute for whole eggs.
First, unsalted butter, super white sugar and salt were kneaded with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a beater) until it became whitish and creamy. Next, the full-fat soy flour-containing composition, whole egg, or full-fat soy flour previously mixed with water was added to the mixer and mixed. To the mixture, add 1/3 of the sieving powder (trade name: Violet, Nisshin Flour Milling Co., Ltd.) and baking powder and mix gently (mix lightly). 2 volumes were added and mixed roughly (mixed lightly). Add 1/3 amount of sieved flour and baking powder and mix gently (mix lightly), add 1/2 amount of remaining milk and mix gently (mix lightly), and add remaining flour and baking powder. 1/3 amount of the sieved material was added and mixed roughly (mixed lightly). The mixed dough was baked in a mold (48.5 g / piece) for 35 minutes in an oven at 180 ° C. and 160 ° C. to produce a muffin.
The manufactured muffin was subjected to appearance observation and sensory evaluation (flavor and texture). The evaluation results are shown in Table 18.

  The muffin of Example 19 was good in flavor and texture even though no egg was used as a raw material, so that those with egg allergies can eat deliciously.

[Example 20, Comparative Examples 11 and 12, Reference Example 8: Production and evaluation of brownie (for egg replacement)]
A brownie was produced using the full fat soy flour-containing composition of Example 7 as a substitute for whole eggs (Example 20, Formulation Table 19). As a control for comparison, the whole fat soybean powder-containing composition was not used, but brownies using whole eggs (Comparative Example 11, Formulation Table 19), full fat soybean powder (the same as the prototype used in Example 1, Contains brown fat (tryptic inhibitor activity: 38.4 TIU / mg) as a substitute for whole eggs (Comparative Example 12, Formulation Table 19), full fat soy flour of Reference Example 1 having an effect of improving food flavor and texture A brownie (Reference Example 8, Formulation Table 19) was produced using the composition as a substitute for whole eggs.
First, a full-fat soy flour-containing composition or a full-fat soy flour and white sucrose were mixed in advance, and a powder mixture in water was added and mixed. Unsalted butter and chocolate were dissolved in a hot water bath. Fully dissolved soy flour-containing composition (upper white sugar, full fat soy flour containing composition, and water), whole egg, and full fat soy flour containing mixture (upper white sugar, full fat soy flour, and water) Was added in several portions and mixed. In Comparative Example 11, super white sugar was added and dissolved at the stage of dissolving unsalted butter and chocolate. Thereafter, a soft flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) sieved in advance was added and mixed to such an extent that the powderiness disappeared. Further, the dough previously dried and roasted, mixed with crushed walnuts was poured into a mold, and baked in an oven at 190 ° C. on the top and 170 ° C. on the bottom for 25 minutes to produce a brownie.
About the manufactured brownie, appearance observation and sensory evaluation (flavor and texture) were performed. Table 20 shows the evaluation results.

  The brownie of Example 20 was good in flavor and texture even though no eggs were used as a raw material, so that those with egg allergies can eat deliciously.

[Example 21, Comparative Examples 13 and 14, Reference Example 9: Production and evaluation of baked cheesecake (for egg replacement)]
The baked cheesecake was manufactured using the full fat soybean powder containing composition of Example 7 as a substitute for whole eggs (Example 21, Formulation Table 21). For comparison, a baked cheesecake using a whole egg without using a full fat soy flour-containing composition (Comparative Example 13, Formulation Table 21), a full fat soy flour (same as the prototype used in Example 1). Baked cheesecake (Comparative Example 14, Formulation Table 21) using trypsin inhibitor activity: 38.4 TIU / mg) as a substitute for whole egg, all of Reference Example 1 having effects of improving food flavor and texture A baked cheesecake (Reference Example 9, Formulation Table 21) was produced using the fat soy flour-containing composition as a substitute for whole eggs.
First, cream cheese and white sugar were well kneaded with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a beater). Next, the composition containing whole fat soy flour previously mixed with water, whole egg, or whole fat soy flour previously mixed with water was added in three portions and mixed. Lemon juice and milk were added and mixed, and a soft flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) sieved with a sieve was added and mixed. The mixed dough was poured into a mold, baked in an oven at 180 ° C. for upper fire and 160 ° C. for 40 minutes, removed from rough heat, and laid overnight in a refrigerator to produce a baked cheesecake.
The manufactured baked cheesecake was subjected to appearance observation and sensory evaluation (flavor and texture). The evaluation results are shown in Table 22.

  Although the baked cheesecake of Example 21 was good in flavor and texture even though no eggs were used as raw materials, even those with egg allergies can eat deliciously.

[Example 22, Comparative Examples 15 and 16, Reference Example 10: Production and evaluation of sponge cake (for improving texture)]
A sponge cake was produced using the whole fat soybean powder-containing composition of Example 7 for texture improvement (Example 22, Formulation Table 23). As a comparison control, a sponge cake not using a composition containing full fat soy flour (Comparative Example 15, Formulation Table 23), full fat soy flour (same as the prototype used in Example 1, trypsin inhibitor activity: Sponge cake using 38.4 TIU / mg) (Comparative Example 16, Formulation Table 23), the composition containing the whole fat soy flour of Reference Example 1 having an effect of improving the flavor and texture of foods for improving the texture Sponge cake (Reference Example 10, Recipe Table 23) was produced.
First, ½ amount of egg white and super white sugar was bubbled with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a hopper) to a corner. Next, the egg yolk and ½ amount of white sugar were mixed with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd.) so that the ribbon could be written. The egg white was added to the beaten egg yolk in three portions and mixed so as not to crush the bubbles. When adding the whole fat soy flour-containing composition or the full fat soy flour to this mixture, add the soft flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) Mix together (powder together) and mix gently (mix lightly), then add the melted unsalted butter. The mixed dough was poured into a round shape having a diameter of 18 cm, and baked in an oven at 180 ° C. and 160 ° C. for 30 minutes to produce a sponge cake.
The manufactured sponge cake was subjected to appearance observation and sensory evaluation (flavor and texture). The evaluation results are shown in Table 24.

[Example 23, Comparative Examples 17 and 18, Reference Example 11: Production and evaluation of Chinese buns (for improving texture)]
A full-fat soy flour-containing composition of Example 7 was used to improve texture, and Chinese buns were produced (Example 23, Formulation Table 25). As comparative controls, Chinese buns that do not use a composition containing full fat soy flour (Comparative Example 17, Formulation Table 25), full fat soy flour (the same as the prototype used in Example 1, trypsin inhibitor activity: 38.4 TIU / mg) Chinese wharf (Comparative Example 18, Formulation Table 25), the composition containing whole fat soy flour of Reference Example 1 having the effect of improving the flavor and texture of food is used for improving texture Chinese buns (Reference Example 11, Recipe Table 25) were produced.
First, in the bread case of home bakery (trade name: automatic home bakery (household) HDB-100 (1 斤), MK Seiko Co., Ltd.), vegetable oil (trade name: Nisshin Canola Oil, Nisshin Oillio Group Co., Ltd.) Product) and water, and powder mixture of soft flour (trade name: Violet, Nisshin Flour Milling Co., Ltd.), salt, and white sucrose (full fat soy flour-containing composition or full fat soy) When adding the powder, mix the powder together at this time) and dry yeast so as not to touch the water. The dough was made in “dough making (kneading + fermentation)” mode, and the obtained dough was divided into 40 g / piece and molded. After all molding, the gas was once degassed, remolded, placed on a cooking sheet that was cut into large pieces, covered with a plastic bag, and placed at room temperature for 5 minutes. Then, after sleeping in a refrigerator for 30 minutes and leaving at room temperature for 10 minutes, it was steamed at 95 ° C. for 10 minutes in a steam convection oven (trade name: CONVOSTAR, manufactured by FMI Co., Ltd.) to produce a Chinese bun.
Appearance observation and sensory evaluation (flavor and texture) were performed on the produced Chinese buns. The evaluation results are shown in Table 26.

[Example 24, Comparative Examples 19 and 20, Reference Example 12: Production and evaluation of pizza craft (for improving texture)]
A pizza craft was produced using the whole fat soybean powder-containing composition of Example 7 for improving texture (Example 24, Formulation Table 27). As a comparison control, pizza craft not using a full fat soy flour-containing composition (Comparative Example 19, Formulation Table 27), full fat soy flour (the same as the prototype used in Example 1, trypsin inhibitor activity: Pizza Kraft (Comparative Example 20, Formulation Table 27) using 38.4 TIU / mg), the composition containing whole fat soybean powder of Reference Example 1 having an effect of improving the flavor and texture of foods for improving texture Pizza craft (Reference Example 12, Recipe Table 27) was produced.
First, in a home bakery (brand name: automatic home bakery (for home use) HDB-100 (1 斤), MK Seiko Co., Ltd.) bread case, vegetable oil (brand name: Bosco Extra Virgin Olive Oil, Nisshin Oillio Group, Inc. )) And water, and quasi-strong powder (trade name: Lisdol, Nissin Flour Mills Co., Ltd.), salt, and white sugar mixed with powder (whole fat soy flour-containing composition or whole fat) In the case of adding soybean powder, the powder was mixed together at this time), and dry yeast was added so as not to touch water. The dough made in the “dough making (kneading + fermentation)” mode was divided into 50 g / piece, covered with a plastic bag and placed at room temperature for 20 minutes. Then, degassed, rolled with a rolling pin, applied with a picket roller, and baked in an oven at 210 ° C. and 190 ° C. for 15 minutes to produce a pizza craft.
About the manufactured pizza craft, external appearance observation and sensory evaluation (flavor and texture) were performed. The evaluation results are shown in Table 28.

[Example 25, Comparative Examples 21 and 22, Reference Example 13: Production and evaluation of bread (for improving texture)]
A full-fat soy flour-containing composition of Example 7 was used for improving the texture, and bread was produced (Example 25, Formulation Table 29, 5% by mass of the raw material flour was added to the full-fat soy flour-containing composition of Example 7). Replaced by things). As a comparative control, bread without using a full fat soy flour-containing composition (Comparative Example 21, Formulation Table 29), full fat soy flour (the same as the prototype used in Example 1, trypsin inhibitor activity: 38) 4TIU / mg) (Comparative Example 22, Formulation Table 29, replacing 5% by mass of raw material wheat flour with whole fat soybean flour), all of Reference Example 1 having effects of improving the flavor and texture of food Bread (Reference Example 13, Formulation Table 29, replacing 5% by mass of the raw material flour with the whole fat soy flour-containing composition of Reference Example 1) using the fat soy flour-containing composition for texture improvement was produced.
First, water is put into a bread case of a home bakery (product name: automatic home bakery (for home use) HDB-100 (for exclusive use of 1cm), MK Seiko Co., Ltd.), and then a strong powder (product name: Eagle, Nisshin Flour Milling) (Made by Co., Ltd.), salt, and a mixture of white sucrose powder (when adding full-fat soy flour-containing composition or full-fat soy flour, mix powder together at this time) Dry yeast was added so as not to touch the water. Production was started in “bread” mode, and after 3 minutes of kneading, shortening was added to produce bread.
Appearance observation and sensory evaluation (flavor and texture) were performed on the produced bread. The evaluation results are shown in Table 30.

[Example 26, Comparative Examples 23 and 24, Reference Example 14: Production and evaluation of roll cake (for flour substitute)]
A roll cake was produced using the full fat soy flour-containing composition of Example 7 as an alternative to wheat flour (Example 26, Formulation Table 31). As a comparison, a roll cake (comparative example 23, recipe 31) using wheat flour (soft flour) without using a full fat soybean powder-containing composition, and a full fat soybean flour (prototype used in Example 1) Roll fat using the same, trypsin inhibitor activity: 38.4 TIU / mg) as an alternative to wheat flour (Comparative Example 24, Formulation Table 31), Whole fat of Reference Example 1 having effects of improving food flavor and texture A roll cake (Reference Example 14, Recipe Table 31) using the soybean powder-containing composition as an alternative to wheat flour was produced.
First, ½ amount of egg white and super white sugar was bubbled with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a hopper) to a corner. Next, the egg yolk and ½ amount of white sugar were mixed with a mixer (trade name: Kenmix Mixer, manufactured by Aikosha Seisakusho Co., Ltd.) so that the ribbon could be written. The egg white was added to the beaten egg yolk in three portions and mixed so as not to crush the bubbles. The mixture was mixed with a soft flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.), a full-fat soy flour-containing composition, or a full-fat soy flour. mixed). The mixed dough was poured onto an iron plate and baked at 200 ° C. on the oven and 190 ° C. on the bottom of the oven for 10 minutes. The baked product was coated with whipped cream and rolled into a roll to produce a roll cake.
The manufactured roll cake was subjected to appearance observation and sensory evaluation (flavor and texture). The evaluation results are shown in Table 32.

  Although the roll cake of Example 26 did not use wheat flour as a raw material, both the flavor and texture were good, so even those who are allergic to wheat can eat deliciously.

[Example 27, Comparative Examples 25 and 26, Reference Example 15: Production and evaluation of steamed bread (for egg and flour replacement)]
Steamed bread was produced using the whole fat soy flour-containing composition of Example 7 as an alternative to eggs and wheat flour (Example 27, Formulation Table 33). For comparison, steamed bread (comparative example 25, formulation table 33) using egg and wheat flour (soft flour) without using the full fat soy flour-containing composition, full fat soy flour (test used in Example 1) Steamed bread using the same as the work, trypsin inhibitor activity: 38.4 TIU / mg as an alternative to eggs and flour (Comparative Example 26, Formulation Table 33), Reference Example having an effect of improving the flavor and texture of food Steamed bread (Reference Example 15, Formulation Table 33) was prepared using the whole fat-containing soy flour-containing composition as a substitute for eggs and wheat flour.
First, each powder raw material other than water is mixed, passed through a sieve, and water is added little by little while using a Kenmix mixer (trade name: Kenmix mixer, manufactured by Aikosha Seisakusho Co., Ltd., using a beater). Mixed. Next, it was poured into a mold, and steamed using a steam convection oven (trade name: CONVOSTAR, manufactured by FMI Co., Ltd.) for 10 minutes at 95 ° C. to produce steamed bread.
Appearance observation and sensory evaluation (flavor and texture) were performed on the produced steamed bread. The evaluation results are shown in Table 34.

  The steamed bread of Example 27 was good in flavor and texture even though eggs and flour were not used as raw materials, so that those with egg allergies or wheat allergies can eat deliciously.

[Examples 28 to 32, Reference Examples 16 to 20, Comparative Examples 27 to 35: Production and evaluation of clothing materials, batters, and shrimp tops]
Shrimp heaven using the batter (Example 29) which manufactured the batter (Example 29) which added water to the clothing material (Example 28) which used the full-fat soybean powder containing composition of Example 7 as a raw material, and used this batter (Oil product, Example 30), shrimp plate (re-oiled product after freezing, Example 31), and shrimp plate (post-freezing range heated product, Example 32) were produced. Table 35 shows the composition of the clothing material and the batter. As the tempura powder, a product “Nisshin delicious tempura powder” manufactured by Nisshin Foods Co., Ltd. was used.
Moreover, the batter (reference example 16) which used the same full-fat soybean powder as the raw material for the full-fat soy flour blended in the full-fat soy flour-containing composition of Example 7 and water added to the batter (reference example 16) Shrimp heaven (oil-dried product, reference example 18), shrimp heaven (refrigerated after-freezing product, reference example 19), and shrimp heaven (heated product after freezing, Reference Example 20) was produced. Table 35 shows the composition of the clothing material and the batter. As the tempura powder, a product “Nisshin delicious tempura powder” manufactured by Nisshin Foods Co., Ltd. was used.
Further, as a control, a full fat soy flour-containing composition and a clothing material that does not use full fat soy flour as a raw material (Comparative Example 27) and a batter (Comparative Example 28) in which water is added to the clothing material are produced. Shrimp heaven (oil-dried product, comparative example 29), shrimp heaven (re-oiled product after freezing, comparative example 30) and shrimp heaven (heated product after freezing, comparative example 31) using the batter were produced. Table 36 shows the composition of the clothing material and the batter. As the tempura powder, Nisshin Foods Co., Ltd. product, Nissin delicious tempura powder was used.
In addition, a clothing material (Comparative Example 32) using powdered soy protein (Solpy 4000, manufactured by Nisshin Oilio Group Co., Ltd.) as a raw material and a batter (Comparative Example 33) in which water is added to the clothing material are manufactured. Then, a shrimp plate (oil-dried product, Comparative Example 34) and a shrimp plate (re-oiled product after freezing, Comparative Example 35) using the batter were produced. Table 36 shows the composition of the clothing material and the batter. As the tempura powder, Nisshin Foods Co., Ltd. product, Nissin delicious tempura powder was used.

First, frozen black tiger (headless, 21-25 cm) used as an ingredient was put in a bag and thawed while being cooled with running water. Next, powder materials other than water listed in Table 35 and Table 36 were mixed with powder to make a dressing material. Batter was made by adding cold water (4 ° C.) to the obtained clothing material and mixing until there was no powder lumps.
Next, the thawed black tiger was dusted with tempura powder (trade name: Nissin delicious tempura powder, manufactured by Nisshin Foods Co., Ltd.), and then the batter obtained was attached, and an oil (product of 170 to 175 ° C) Name: Nissin Veggie Fruit Oil, Nisshin Oilio Group Co., Ltd.) was fried for 2 minutes to make shrimp tempura. In the middle of frying, batter was added to the shrimp and attached as a garment.
Next, the obtained shrimp tempura was rapidly frozen (at -35 ° C. for 30 minutes), and then the frozen shrimp heaven was stored at −18 ° C. as a sample.
2 frozen frozen shrimp tops that have been kept frozen for 2 minutes with 170-175 ° C oil (trade name: Nissin Veggie Fruit Oil, Nisshin Oilio Group Co., Ltd.) Re-oiled product after freezing) was made.
In addition, two frozen shrimp heavens that had been stored were placed on a plate and heated in a microwave oven (500 watts, 1 minute and 10 seconds) while frozen to make shrimp heavens (heated products after freezing) .
Appearance observation and sensory evaluation (flavor and texture) were performed on the produced shrimp tempura (oil-dried product), shrimp temperate (re-oiled product after freezing), and shrimp temperate (heated product after freezing). The evaluation results are shown in Table 37 to Table 39.

[Examples 33 to 37, Reference Examples 21 to 25, Comparative Examples 36 to 40: Production and evaluation of clothing materials, batters, and shrimp tops]
Shrimp heaven using the batter (Example 34) which manufactured the batter (Example 34) which added water to this clothing material (Example 33) which used the whole-fat soybean powder containing composition of Example 7 as a raw material, and used this batter (Oil-dried product, Example 35), shrimp cake (re-oiled product after freezing, Example 36), and shrimp plate (heated product after freezing, Example 37) were produced. Table 40 shows the composition of the clothing material and the batter. The product “Violet” manufactured by Nisshin Flour Milling Co., Ltd. was used as the wheat flour.
Moreover, the clothing material (reference example 21) which used the same full-fat soybean powder as the raw material for the full-fat soybean powder blended in the full-fat soy flour-containing composition of Example 7, and water was added to the clothing material A batter (Reference Example 22) was produced, and a shrimp plate (oil-dried product, Reference Example 23), shrimp plate (Re-oiled product after freezing, Reference Example 24) and shrimp plate (heated after freezing) Product, Reference Example 25). Table 40 shows the composition of the clothing material and the batter. The product “Violet” manufactured by Nisshin Flour Milling Co., Ltd. was used as the wheat flour.
Further, as a control, a full fat soy flour-containing composition and a clothing material that does not use full fat soy flour as a raw material (Comparative Example 36) and a batter (Comparative Example 37) in which water is added to the clothing material are produced. Shrimp heaven (oil-dried product, Comparative Example 38), shrimp heaven (re-oiled product after freezing, Comparative Example 39) and shrimp heaven (heated product after freezing, Comparative Example 40) using the batter were produced. Table 41 shows the composition of the clothing material and the batter. The product “Violet” manufactured by Nisshin Flour Milling Co., Ltd. was used as the wheat flour.

First, frozen black tiger (headless, 21-25 cm) used as an ingredient was put in a bag and thawed while being cooled with running water. Next, powder raw materials other than water listed in Table 40 and Table 41 were mixed with powder to make a clothing material. Batter was made by adding cold water (4 ° C.) to the obtained clothing material and mixing until there was no powder lumps.
Next, the thawed black tiger was dusted with soft flour (trade name: Violet, manufactured by Nisshin Seifun Co., Ltd.), and then the batter obtained was attached, and oil at 170 to 175 ° C. (trade name: Nisshin Veggie) Shrimp tempura (oil-dried product) was made by frying for 2 minutes with fruit oil (Nisshin Oillio Group Co., Ltd.). In the middle of frying, batter was added to the shrimp and attached as a garment.
Next, the obtained shrimp tempura was rapidly frozen (at -35 ° C. for 30 minutes), and then the frozen shrimp heaven was stored at −18 ° C. as a sample.
2 frozen frozen shrimp tops that have been kept frozen for 2 minutes with 170-175 ° C oil (trade name: Nissin Veggie Fruit Oil, Nisshin Oilio Group Co., Ltd.) Re-oiled product after freezing) was made.
In addition, two frozen shrimp heavens that had been stored were placed on a plate and heated in a microwave oven (500 watts, 1 minute and 10 seconds) while frozen to make shrimp heavens (heated products after freezing) .
Appearance observation and sensory evaluation (flavor and texture) were performed on the produced shrimp tempura (oil-dried product), shrimp temperate (re-oiled product after freezing), and shrimp temperate (heated product after freezing). The evaluation results are shown in Table 42 to Table 44.

[Examples 38 to 41, Reference Examples 26 to 29, Comparative Examples 41 to 44: Production and evaluation of clothing materials, batters, and shrimp tempura (change in blending amount)]
Shrimp heaven which manufactured the clothing material (Example 38) which added the water to the clothing material (Example 38) which used the whole-fat soybean powder containing composition of Example 7 as a raw material, and used this batter (Oil product, Example 40), and shrimp heaven (freeze-heated product after freezing, Example 41) were produced. Table 45 shows the composition of the clothing material and the batter. As wheat flour, Nisshin Flour Milling Co., Ltd. product, violet was used.
Moreover, water was added to the clothing material (reference example 26) which used the same full-fat soybean powder as the raw material for the full-fat soy flour blended in the full-fat soy flour-containing composition of Example 7, and the clothing material. A batter (Reference Example 27) was produced, and a shrimp tempura (oil-dried product, Reference Example 28) and a shrimp temperate (a heated product after freezing, Reference Example 29) using the batter were produced. Table 45 shows the composition of the clothing material and the batter. As wheat flour, Nisshin Flour Milling Co., Ltd. product, violet was used.
In addition, as a control, a wheat-only garment (Comparative Example 41) and a batter (Comparative Example 42) in which water and liquid whole eggs were added to the garment were produced, and shrimp tempura (oiled product) using the batter Comparative Example 43) and shrimp heaven (heated product after freezing, Comparative Example 44) were produced. Table 46 shows the composition of the clothing material and the batter. As wheat flour, Nisshin Flour Milling Co., Ltd. product, violet was used.

First, frozen black tiger (headless, 21-25 cm) used as an ingredient was put in a bag and thawed while being cooled with running water. Next, powder raw materials other than water described in Table 45 and Table 46 were mixed with powder to prepare a clothing material. In this experiment, unlike the previous example, the obtained clothing material and cold water (4 ° C.) were mixed gently (lightly mixed) to such an extent that the clothing material lumps remained.
Next, the thawed black tiger was dusted with soft flour (trade name: Violet, manufactured by Nisshin Seifun Co., Ltd.), and then the batter obtained was attached, and oil at 170 to 175 ° C. (trade name: Nisshin Veggie) Shrimp tempura (oil-dried product) was made by frying for 2 minutes with fruit oil (Nisshin Oillio Group Co., Ltd.). In the middle of frying, batter was added to the shrimp and attached as a garment.
Next, the obtained shrimp tempura was rapidly frozen (at -35 ° C. for 30 minutes), and then the frozen shrimp heaven was stored at −18 ° C. as a sample.
Two frozen shrimp tops that had been stored were placed on a plate and heated in a microwave oven (500 watts, 1 minute and 10 seconds) while frozen to prepare shrimp tops (heated products after freezing).
Appearance observation and sensory evaluation (flavor and texture) were performed on the produced shrimp tempura (oil-boiled product) and shrimp tempura (heated product after freezing). The evaluation results are shown in Table 47 and Table 48.

[Examples 42 to 44, Reference Examples 30 to 32, Comparative Examples 45 to 47: Production and evaluation of bread crumbs and fried shrimps]
Bread crumbs (Example 42) using the composition containing full-fat soy flour of Example 7 as a raw material were manufactured, fried shrimp (oil-boiled product, Example 43) using the bread crumbs, and fried shrimp (heated products after freezing) Example 44) was prepared.
Moreover, the bread | crumbs (reference example 30) which used the same full-fat soybean meal as the raw material for the full-fat soybean meal mix | blended with the full-fat soybean meal containing composition of Example 7 were manufactured, and the shrimp fry using this breadcrumb ( An oil chow product, reference example 31), and fried shrimp (heated product after freezing, reference example 32) were produced.
In addition, as a control, a full fat soy flour-containing composition and bread crumbs (Comparative Example 45) not using full fat soy flour as a raw material were produced, and fried shrimp using the bread crumbs (oil-dried product, Comparative Example 46), And fried shrimp (heated product after freezing, comparative example 47).

In the same manner as in Example 25, a bread was prepared using the full-fat soy flour-containing composition as a raw material (5% by mass of the raw material flour was replaced with the full-fat soy flour-containing composition of Example 7). The obtained bread was crushed with a food processor to produce bread crumbs (Example 42). Moreover, it carried out similarly to the comparative example 22, and the bread using the full-fat soybean flour as a raw material (5 mass% of raw material wheat flour was replaced with the full-fat soybean flour) was manufactured. The obtained bread was crushed with a food processor to produce bread crumbs (Reference Example 30). In addition, bread was produced in the same manner as in Comparative Example 21. The obtained bread was crushed with a food processor to produce bread crumbs (Comparative Example 45).
Frozen black tiger (headless, 21-25 cm) used as an ingredient was put in a bag and thawed while being cooled with running water. Next, 100 g of water was added to and mixed with 50 g of batter flour containing wheat flour (trade name: flour with good bread crumbs, manufactured by Nisshin Foods Co., Ltd.) to prepare a batter. The mixing was performed until there was no powder lumps.
Next, after dusting the thawed black tiger with dusting powder (trade name: dusting mix mixed with this !, made by Nisshin Foods Co., Ltd.), attach the resulting batter, and then add breadcrumbs. The fried shrimp (oil-boiled product) was made by frying the rice for 2 minutes in an oil of 170 to 175 ° C. (trade name: Nisshin Veggie Fruit Oil, Nisshin Oilio Group Co., Ltd.).
Next, the obtained fried shrimp was rapidly frozen (at -35 ° C for 30 minutes), and then the frozen fried shrimp was stored at -18 ° C as a sample.
Two frozen fried shrimps that had been stored were placed on a dish and heat-treated in a microwave oven (500 watts, 1 minute and 10 seconds) while frozen to prepare fried shrimps (heated products after freezing).
Appearance observation and sensory evaluation (flavor and texture) were performed on the prepared fried shrimp (oil-boiled product) and fried shrimp (heated product after freezing). The evaluation results are shown in Table 49 and Table 50.

[Examples 45 to 49, Reference Examples 33 to 37, Comparative Examples 48 to 56: Production and evaluation of bread crumbs, clothing materials, batters, and fried shrimps]
A clothing material (Example 45) using the composition containing full-fat soy flour of Example 7 as a raw material and a batter (Example 46) obtained by adding water to the clothing material are produced. Using the bread crumbs of Example 42 using the flour-containing composition as a raw material, fried shrimp (oil-boiled product, Example 47), fried shrimp (heated product after freezing, Example 48), and fried shrimp (after freezing with clothes) An oil cake, Example 49) was produced. Table 51 shows the composition of the clothing material and the batter.
Moreover, the clothing material (reference example 33) which used the same full-fat soybean powder as the raw material of the full-fat soybean powder mix | blended with the full-fat soybean powder containing composition of Example 7, and water was added to this clothing material A batter (Reference Example 34) was produced, and using the batter and bread crumbs of Reference Example 30 using whole fat soybean flour as a raw material, fried shrimp (oil-boiled product, Reference Example 35), fried shrimp (heating after freezing) Product, Reference Example 36) and fried shrimp (oil-free product after freezing, Reference Example 37). Table 51 shows the composition of the clothing material and the batter.
Further, as a control, a full fat soy flour-containing composition and a clothing material that does not use full fat soy flour as a raw material (Comparative Example 48), and a batter (Comparative Example 49) in which water was added to the clothing material were produced. , Fried shrimp (oil-dried product, comparative example 50), fried shrimp (range after freezing), using the batter, the composition containing full-fat soy flour and the bread crumb of Comparative Example 45 not using full-fat soy flour A heated product, Comparative Example 51), and a fried shrimp (a post-frozen oil-free product, Comparative Example 52) were produced. Table 52 shows the composition of the clothing material and the batter.
In addition, a clothing material (Comparative Example 53) using powdered separated soy protein (trade name: Solpy 4000, manufactured by Nisshin Oillio Group Co., Ltd.), and a batter (Comparative Example 54) obtained by adding water to the clothing material Then, using the batter and the bread crumbs of Comparative Example 45, fried shrimp (oil-boiled product, comparative example 55) and fried shrimp (oil-frozen product after freezing, Comparative Example 56) were produced. Table 52 shows the composition of the clothing material and the batter.

First, frozen black tiger (headless, 21-25 cm) used as an ingredient was put in a bag and thawed while being cooled with running water. Next, each powder raw material other than water described in Table 51 and Table 52 was mixed with powder to make a clothing material. Batter was made by adding water to the obtained clothing material and mixing until there was no powder lumps.
Next, the thawed black tiger is dusted with dusting powder (trade name: dusting powder mixed with this !, made by Nisshin Foods Co., Ltd.), then battered, and then dressed with breadcrumbs. I made shrimp.
The obtained shrimp was fried for 2 minutes in an oil of 170 to 175 ° C. (trade name: Nisshin Veggie Fruit Oil, manufactured by Nisshin Oilio Group Co., Ltd.) to make fried shrimp (oiled product). The obtained fried shrimp was rapidly frozen (at -35 ° C for 30 minutes), and then the frozen fried shrimp was stored at -18 ° C.
Two frozen fried shrimps that had been stored were placed on a dish and heat-treated in a microwave oven (500 watts, 1 minute and 10 seconds) while frozen to prepare fried shrimps (heated products after freezing).
In addition, the dressed shrimp obtained earlier was quickly frozen (at -35 ° C. for 30 minutes), and then the dressed frozen shrimp was stored at −18 ° C. as a sample. Frozen shrimp (post-frozen oil after garment freezing) by frying the stored frozen shrimp with 170-175 ° C oil (trade name: Nissin Veggie Fruit Oil, Nisshin Oilio Group Co., Ltd.) for 2 minutes Made a candy).
Appearance observation and sensory evaluation (flavor and texture) were performed on the manufactured fried shrimp (oil-boiled product), fried shrimp (heated product after freezing), and fried shrimp (oil-boiled product after freezing with clothes). The evaluation results are shown in Tables 53 to 55.

  As can be seen from the results of Tables 53 to 55, the full fat soy flour-containing composition of the present invention and the batter containing the wheat flour-containing clothing material and water are attached to the shrimp, and the full fat soy of the present invention. By frying bread with crumbs containing a flour-containing composition, the texture of the shrimp, which is the ingredient, is good (prepared with good tension), sword stand and It was found that a light textured fly with improved crispness can be obtained.

[Examples 50 and 51, Reference Examples 38 and 39, Comparative Examples 57 and 58: Production and evaluation of tonkatsu]
Tonkatsu (oil-boiled product, Example 50) and tonkatsu (freeze-heated product after freezing, Example 51) were produced using the bread crumbs of Example 42 using the full-fat soy flour-containing composition as a raw material.
In addition, tonkatsu (oil-cured product, reference example 38) and tonkatsu (freeze-heated product after freezing, reference example 39) were produced using the bread crumbs of reference example 30 using whole fat soybean flour as a raw material.
Moreover, as a control, using the full-fat soy flour-containing composition and the bread crumbs of Comparative Example 45 that does not use full-fat soy flour as a raw material, tonkatsu (oil-dried product, comparative example 57) and tonkatsu (after freezing) A cooked range product, Comparative Example 58) was produced.

First, 100 g of water was added to and mixed with 50 g of batter flour containing wheat flour (trade name: flour with good bread crumbs, manufactured by Nisshin Foods Co., Ltd.) to prepare a batter. The mixing was performed until there was no powder lumps.
Next, it is obtained after dusting pork fillet (about 35 g / sheet) used as ingredients with flour (trade name: dust mix mixed with this! Nisshin Foods Co., Ltd.). Bonito and then breaded bread with oil of 170-175 ° C. (trade name: Nisshin Veggie Fruit Oil, Nisshin Oilio Group Co., Ltd.) for 3 minutes 30 seconds, Made oil).
Next, the tonkatsu obtained was rapidly frozen (at -35 ° C for 30 minutes), and then the frozen tonkatsu was stored at -18 ° C as a sample.
One frozen tonkatsu that had been stored was placed on a plate and heat-treated in a microwave oven (500 watts, 1 minute 20 seconds) while frozen to prepare a tonkatsu (heated product after freezing).
Appearance observation and sensory evaluation (flavor and texture) were performed on the produced tonkatsu (oil-dried product) and tonkatsu (range-heated product after freezing). The evaluation results are shown in Table 56 and Table 57.

[Examples 52 to 54, Reference Examples 40 to 42, Comparative Examples 59 to 61: Production and evaluation of tonkatsu]
Tonkatsu (oil paste, Example 52) using the batter of Example 46 prepared by adding water to the clothing material of Example 45 using the composition containing full fat soybean flour as a raw material and the bread crumb of Example 42 ), Tonkatsu (heated product after freezing, Example 53), and tonkatsu (cooked oil product after freezing, Example 54).
In addition, tonkatsu using the batter of Reference Example 34 prepared by adding water to the clothing material of Reference Example 33 using whole fat soybean powder as a raw material and the bread crumbs of Reference Example 30 (oil curd product, Reference Example 40) Tonkatsu (heated product after freezing, Reference Example 41) and tonkatsu (oil-free product after freezing, Reference Example 42) were produced.
In addition, as a control, the batter of Comparative Example 49 prepared by adding water to the clothing material of Comparative Example 48 that does not use full fat soy flour-containing composition and full fat soy flour as a raw material, and the bread crumb of Comparative Example 45 Tonkatsu (oil-dried product, comparative example 59), tonkatsu (heated product after freezing, comparative example 60), and tonkatsu (cooked post-frozen oil-cured product, comparative example 61) were produced.

First, powdered pork fillet (approx. 35 g / sheet) used as ingredients is dusted with flour (trade name: dusting mix this !, made by Nisshin Foods) and then battered. Then, we made a garnished pork fillet with bread crumbs.
Fried pork fillet obtained with 170-175 ° C oil (trade name: Nisshin Veggie Fruit Oil, manufactured by Nisshin Oilio Group Co., Ltd.) for 3 minutes 30 seconds, tonkatsu (oil-dried product) made. The tonkatsu obtained was snap frozen (at -35 ° C for 30 minutes), and then the frozen tonkatsu was stored at -18 ° C as a sample.
One frozen tonkatsu that had been stored was placed on a plate and heat-treated in a microwave oven (500 watts, 1 minute 20 seconds) while frozen to prepare a tonkatsu (heated product after freezing).
Moreover, after fast-frozen (30 minutes at -35 degreeC) the clothing pork fillet obtained previously, the sample of the clothing frozen pork fillet was stored at -18 degreeC.
Frozen pork fillet that has been stored is fried for 5 minutes in 170-175 ° C oil (trade name: Nisshin Veggie Fruit Oil, Nisshin Oilio Group Co., Ltd.). After oil).
Appearance observation and sensory evaluation (flavor and texture) were performed on the produced tonkatsu (oil-dried product), tonkatsu (heated product after freezing), and tonkatsu (oil-free product after freezing with clothes). The evaluation results are shown in Tables 58-60.

  The full-fat soy flour-containing composition of the present invention can be used in the food field, and in particular, can be used in the food field where eggs and wheat flour are used as raw materials.

Claims (18)

  A full fat soy flour-containing composition comprising a full fat soy flour, soy protein, a linear oligosaccharide, and an emulsifier, and the content of the full fat soy flour is 50 to 90% by mass.   Furthermore, 1 type, or 2 or more types chosen from starch, dextrin, and rice flour are included, The full-fat soybean powder containing composition of Claim 1 characterized by the above-mentioned.   The full-fat soy flour-containing composition according to claim 1 or 2, wherein the full-fat soy flour-containing composition is used as a substitute for part or all of an egg.   The full-fat soy flour-containing composition according to claim 1 or 2, wherein the full-fat soy flour-containing composition is used for improving the texture of foods using wheat flour.   The full-fat soy flour-containing composition according to any one of claims 1 to 3, wherein the full-fat soy flour-containing composition is used as a substitute for wheat flour.   The foodstuff using the full-fat soybean powder containing composition described in any one of Claims 1-5.   The food according to claim 6, wherein the food is one selected from baked food, oil-boiled food, steamed food, noodle strip food, gel-like confectionery, baked egg, bread crumbs, clothing, and batter.   The food according to claim 6, wherein the food is a baked food, an oil-boiled food, a steamed food, a gel-like confectionery, or a batter and does not contain an egg.   The food according to claim 6, wherein the food is a baked food or a steamed food and does not contain flour.   The food according to claim 6, wherein the food is a steamed food and does not contain eggs and flour.   The clothing material characterized by containing 1-10 mass% of the whole-fat soybean powder containing composition of Claim 1 or 2, and wheat flour.   The batter which is a mixture of the clothing material and water according to claim 11 and has a mass ratio of the clothing material to the water of 3/7 to 5/5.   An oily food, characterized in that the batter according to claim 12 is attached to livestock meat or seafood and fried in oil.   An oily food, characterized in that the batter of claim 12 and bread crumbs are attached to livestock meat or seafood and fried in oil.   A battered frozen food characterized in that the batter and bread crumbs according to claim 12 are attached to livestock meat or seafood and frozen.   An oily food, characterized in that the clothes-frozen frozen food according to claim 15 is fried in oil.   A reheat oil-enriched food obtained by heat-treating a frozen oil-enriched food obtained by freezing the oil-enriched food according to claim 13, 14 or 16.   18. The reheated oil-enriched food according to claim 17, wherein the heat treatment is fried in oil or heated in a microwave oven.