KR20080100818A - Soybean-containing food material and food comprising the same - Google Patents

Abstract

[PROBLEMS] To impart a taste of fullness characteristic to milk products just like the one that is obtained by adding or processing cow's milk to a soybean-containing food which is free from the soybean smell, has a favorable texture, is rich in soybean fibers and has a high nutritional value. [MEANS FOR SOLVING PROBLEMS] A soybean-containing food material which is a food material comprising soybean protein and deodorized soybeans wherein the soybean protein does not originate in the deodorized soybeans; and a soybean-containing food which comprises the soybean-containing food material as described above.

Description

Soy-Containing Food Ingredients and Foods Containing the Same {SOYBEAN-CONTAINING FOOD MATERIAL AND FOOD COMPRISING THE SAME}

The present invention relates to a soybean-containing food material comprising soy protein and odorless soybean, and a food comprising the food material. If the soy-containing food material is contained in the food, it can be made into soy-containing food to which the flavor peculiar to the dairy product is provided without using milk.

Soybean, which is a seed of Glycine max Merrill, is a typical example of a raw material of humus and seasoning of Japanese food. Soy is a nutritious ingredient that contains abundant protein, fiber, fat, and vitamins and minerals. Soybeans are processed foods and are provided as products such as miso, soy sauce, tofu, natto, soy milk, and confectionery.

For example, Patent Document 1 discloses a method for producing soybean ice cream-like foods that eliminates soybean odor, has a good texture, and is also excellent in terms of nutritional value containing soy fiber. According to this invention, the ice cream form food containing abundant soy fiber can be manufactured, without using a dairy product as a raw material.

Dairy products are generally generic names of animal milk, especially products made by processing milk, and are widely consumed because of their high nutritional value and excellent digestibility. However, although it is exploited from wet cows, there is a problem that pesticides may be scattered in the grass fed by the cows, or that antibiotics may be mixed into the food to protect the cows from the disease. In other words, the milk extracted from cows who ate these was not necessarily safe.

That is, the soybean ice cream type food disclosed by patent document 1 is considered to be high in safety, eliminating the smell of soybean, having a good texture, excellent in nutritional value containing soy fiber, and excluding the danger of using milk. . However, the soy ice-cream type foodstuff obtained by this invention had the comparatively crisp taste. In other words, the conventional soybean-containing food has a problem of providing a flavor unique to dairy products obtained by containing or processing milk or the like.

Patent Document 1: Japanese Patent No. 3609795

An object of the present invention is to remove the soybean odor, to have a good texture, to provide soy fiber containing abundant soybean fiber, and to provide soybean-containing foods with a nutritious flavor that can be obtained by containing or processing milk or the like. It is a task.

The present inventors have come to the present invention by incorporating soy protein and odorless soybean into foods to provide flavors peculiar to dairy products obtained by containing or processing milk.

That is, the invention according to claim 1 relates to a soybean-containing food material, characterized in that in the food material comprising soy protein and odorless soybean, the soy protein is not derived from the odorless soybean.

The invention according to claim 2 relates to a soy-containing food material according to claim 1, wherein the soy protein is contained in an amount of 1 to 15% by weight in the soy-containing food material.

The invention according to claim 3 relates to a soy-containing food material according to claim 1, wherein the soy protein is contained in an amount of 3 to 10% by weight in the soy-containing food material.

The soybean-containing food material according to any one of claims 1 to 3, wherein the soy protein is a high-purity soy protein containing 65% by weight or more of protein. It is about.

According to any one of claims 1 to 4, the invention according to claim 5, wherein the odorless soybean is a soybean of a species that completely lacks lipoxycinase, or a species that completely lacks lipoxycinase. It relates to a soybean-containing food material, characterized in that the soybean particles or their coarsely ground particles are made into fine powder after heat-drying the process under atmospheric pressure using steam.

The invention according to claim 6 relates to a soy-containing food comprising the food material according to any one of claims 1 to 5.

The invention according to claim 7 relates to a soy-containing food according to claim 6, wherein the soy-containing food is a confectionery.

The invention according to claim 8 relates to a soy-containing food according to claim 6 or 7, wherein the confectionery is frozen.

The invention according to claim 9, wherein the soybean-containing food is not a dairy product containing milk and / or processed milk such as milk. It relates to soy-containing food.

According to claim 10, the soybean-containing food according to any one of claims 6 to 9, wherein the soy-containing food does not contain any of sugar, milk solids and milk fat. It is about.

The invention according to claim 11 relates to a soybean-containing food according to any one of claims 6 to 10, wherein the soybean meal-containing meal comprises magnetic water.

The invention according to claim 12, wherein the soy-containing food is, in an ice cream form food, pudding form food, yogurt form food, cheese form food or soy milk form food It relates to a soy-containing food, characterized in that any one selected.

The soybean-containing food material of the present invention contains soy, eliminates soybean odor, has a good texture, contains soy fiber, and can produce a soy-containing food having excellent nutritional value, and also contains milk such as milk. Or it can give the flavor peculiar to a dairy product obtained by processing.

The soy-containing food of the present invention is free from soybean odor, has a good texture, is rich in soy fiber, is excellent in nutritional value, and can be obtained by containing or processing milk, such as milk, even without a milk component. A flavor unique to dairy products is given.

1 is an analysis result for comparing the content of n-hexanal contained in odorless soybean and general soybean according to the present invention.

Figure 2 shows a comparison of the oxidation resistance of odorless soybeans and general soybeans according to the present invention.

It is a figure which shows the process of the manufacturing method of magnetic number concerning this invention.

It is a figure which shows the process of the manufacturing method of magnetic number concerning this invention.

5 is a 170-NMR measurement result of magnetic number according to the present invention.

Fig. 6 is a spectrum related to the method for calculating the interfacial activity in the measurement of the interfacial force of magnetic water (1 HNMR spectrum measurement) according to the present invention.

7 is a result of measuring the surface activity of magnetic water (1 HNMR spectrum measurement) according to the present invention.

First, the soy-containing food material of the present invention will be described.

The soy-containing food material of the present invention is a food material consisting of soy protein and odorless soybean, and the soy protein is a soy-containing food material, which is not derived from the odorless soybean.

The soy protein according to the present invention will be described.

The soy protein which concerns on this invention consists of the protein extracted from soybean. The soy protein may be, for example, a concentrated soy protein obtained by washing soy flakes with water and then drying, or by adding alcohol to soy flakes and dissolving alcohol lysates such as sugars. Or soybean protein prepared by swelling with soybean water, swelling, crushing, and heating with a large amount of water, followed by filtration, but is not limited thereto.

Preferably, soy protein is obtained which is obtained by the method of freeze dry.

The soy protein of the present invention is preferably of high purity, including at least 65% by weight, more preferably at least 70% by weight, even more preferably at least 75% by weight of protein. Soy protein containing such a protein can be used suitably because it has an excellent soybean flavor and can also exhibit the function of the protein. Preferably, soy protein is used which is also rich in isoflavones originally included in soybeans.

The fat content contained in the soy protein according to the present invention is preferably 10-35%, more preferably 12-22%. In addition, as amino acids constituting the soy protein of the present invention, the constituent amino acids are preferably alanine, arginine, aspartic acid, cysteine, glycine, glutamic acid, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine , Threonine, tryptophan, chirosine, varin.

Next, the odorless soybean which concerns on this invention is demonstrated.

The odorless soybean according to the present invention is not particularly limited as long as it is an odorless soybean so as to reduce unpleasant odor and unpleasant taste. Preferably, a soybean of a species completely lacking lipoxysinase is used.

That is, the odorless soybean which concerns on this invention can be preferably obtained by the following method.

(1) After soybean particles or coarsely ground particles of a species completely lacking lipoxysinase are subjected to superheat-drying under atmospheric pressure with water vapor in a temperature range of 130 ° C. to 400 ° C., they are made into fine powder by mechanical grinding. Soybean flour manufacturing method comprising the

(2) after the soybean particles of the species completely devoid of lipokigenase are converted into fine powder by mechanical grinding, the soy flour powder is subjected to heat drying under atmospheric pressure with water vapor in a temperature range of 130 ° C to 400 ° C. Manufacturing method

(3) After making soybean particles of the species completely devoid of lipokishigenase into fine powders by mechanical grinding, heat-drying them under atmospheric pressure with steam in a temperature range of 130 ° C to 400 ° C, and then a plurality of substantially parallel The soy flour lumped by the heat-drying treatment is spaced in a gap in which two plates having grooves on at least one surface thereof can be opposed at predetermined intervals while being maintained in a relatively rotational state. A method of making soy flour comprising inserting, thereby forming granules of controlled size

The odorless soybean obtained by the said manufacturing method reduces unpleasant smell and unpleasant taste. The odorless soybean which concerns on this invention contains the following components preferably.

moisture 8.5-12.5 (g / 100g) protein 37.5-41.5 (g / 100g) Geology 19-23 (g / 100g) carbohydrate 24-28 (g / 100g) Ash 2.6 to 6.6 (g / 100g) Vitamin E 2.5-6.5 (mg / 100 g)

The odorless soybean which concerns on this invention contains little n-hexanal which is a cause substance of an unpleasant smell and an unpleasant taste. The content of n-hexanal is compared with the generalized soybean (namely soybean which is not odorless) which concerns on this invention in FIG. In addition, this analysis was performed by the head space gas chromatograph (GC-14-A; Shimadzu Corporation make). Specifically, a certain amount of odorless soybean was put into a vial to warm, and the volatile components of the odorless soybean were concentrated. This concentrated gas was collected in a head space of a vial and injected into a head space gas chromatograph through a sampling cylinder for analysis. Analysis conditions are as follows.

Vial temperature: 90 ° C

Heating time in vials: 30 minutes

Gas column column: DB-5 (J & W scientific)

Initial temperature of the column: 50 ° C. (maintained at this temperature for 1 minute)

ㆍ Heating rate (5 ℃ / min)

Final temperature of the column: 200 ° C. (hold at this temperature for 5 minutes)

Sampling cylinder temperature: 100 ° C

Vaporization chamber: 220 ° C

Detector temperature: 240 ° C

Volume of gas sample: 0.4 ml

2 shows a comparison of the oxidation resistance of the odorless soybean and the general soybean according to the present invention.

Polyunsaturated acids such as linoleic acid in soybeans are susceptible to oxidation. This is caused by the catalytic effect of lipokigenase using moisture in the air. Therefore, general soy flour (raw state) containing active lipokigenase deteriorates rapidly by oxidation during storage. In contrast, the odorless soy flour according to the present invention has no high resistance to oxidation since it does not contain lipoxysinase. The degree of deterioration due to the burning of soy flour at the time of storage can be compared by measuring a peroxide value (POV). POV values of the general soy flour shown in FIG. 2 were cited in T. Watanabe, H. Ebine, T. Oota, Daizu-shokuhin (soybean foods), (Kourin), p214 (1999). The POV of the odorless soy flour according to the present invention was measured by the following titration method.

a) reagent

Solvent: mixed solution of chloroform and glacial acetic acid (2: 3) (v / v%)

Colorless aqueous solution saturated with potassium iodide

Standard sodium thiosulfate solution (0.01 N)

ㆍ Starch aqueous solution (starch 1g / water 100ml)

b) titration of the POV;

Appropriate amounts of soy flour samples were accurately weighed according to Table 2 below. Using a stopper, the flask was placed in an Ellenmeyer flask.

Sample amount (soybean powder) Kisan POV Sample amount (g) ≤1 1-10 10-50 50 ≥50 10.0 5.00-10.0 1.00-5.00 0.50000-1.00

30 ml of the solvent is added to remove the air in the flask by the N ₂ gas stream. Thereafter, 0.5 ml of potassium iodide aqueous solution is added under an N ₂ gas atmosphere, vibrated and mixed for 1 minute, and it is placed in a dark place at room temperature for 5 minutes. Next, 30 ml of water was added to vibrate violently, and 1 ml of starch aqueous solution was added as an indicator. And titration was performed by adding a standard sodium thiosulfate solution. The final time point of the titration was determined to discolor (blue) the color with starch.

POV was calculated by the following equation.

c) formula

POV (meq / kg)) = {(A × f) / b} × 10

(A = amount of standard sodium thiosulfate solution consumed (ml), f = factor of standard sodium thiosulfate solution, B = amount of sample (g))

By mixing the aforementioned soy protein and odorless soybean, the soy-containing food material of the present invention can be produced. In the soy-containing food material of the present invention, preferably, 1 to 1 5% by weight of soy protein and 85 to 99% by weight of odorless soybean are included. More preferably, 3 to 10% by weight of soy protein, 90 to 97% by weight of odorless soybean is included. This is because the soy protein in the soy-containing food material exceeds 15% by weight, the specific flavor of soybean is reduced, and in the case of less than 1% by weight, it becomes powdery and the taste becomes worse. not.

The soy-containing food material that can be obtained is preferably pulverized into particles. The particle diameter is 40-1500 mesh, Preferably it is 800-1300 mesh. This grinding | pulverization may be performed in the middle of the process of manufacturing the soybean-containing food shown below, or may be grind | pulverized previously and may be in powder form before it is provided to the manufacturing process of soybean-containing food.

Next, the soy-containing food of this invention is demonstrated.

The soy-containing food of the present invention comprises the soy-containing food material of the present invention.

The soy-containing food of the present invention is endowed with a flavor unique to dairy products that can be obtained by containing milk and / or processed milk.

Moreover, it is preferable that the said soybean-containing food does not add sugar, milk solids, and milk fat separately. The soy-containing food of this invention does not contain these components (sugar, milk solids, milk fat), but the flavor similar to dairy products is provided.

The soy-containing food of the present invention preferably contains magnetic water. This magnetic water can be obtained by passing water through a natural magnetic ore layer. The manufacturing method of magnetic water is demonstrated in detail in the Example mentioned later.

Magnetic water is water in which the cluster contained is small. In general, most water in nature is formed by forming clusters called clusters. A cluster is a group formed by the hydrogen bonds between water molecules. Water present in nature forms "clusters" of about 13 to 23 water molecules. When this water flows vertically, the positively charged hydrogen and the negatively charged oxygen are attracted in opposite directions, or the clusters are subdivided by collisions between the clusters. The magnetic water according to the present invention preferably has a cluster of 1 to 10 water molecules.

When soybean water is contained in the soy-containing food of this invention, it produces the following effects.

(i) Since magnetic water has an emulsion action (surfactant action), it promotes emulsification by soybean emulsifiers (soybean lecithin). Moreover, the surface tension increases the solubility of the emulsion effect and the fat and oil, and the use of the emulsifier can be reduced by the W / 0 effect.

In this connection, soybean powder containing fats and oils is easy to float in water and takes time to stir with water applied at the beginning of the manufacturing process, but since the magnetic water has a high penetration pressure, soybean powder immediately absorbs the magnetic water. Since it melts, working time can be shortened.

(Ii) Since the number of magnets with small clusters increases the ice making speed during freezing, manufacturing costs such as electric charges can be reduced.

(Iii) Self-water can be suitably used for health foods and the like, because immunity can be enhanced by its high enzyme activity.

(Ⅳ) It is effective in preventing the "depletion phenomenon". The depletion phenomenon refers to a phenomenon in which a gap is created between food and a container when a frozen food such as ice cream is filled into a container such as a cup and stored for a long time in a refrigerator or the like, and is an important factor for maintaining quality. . This magnetic number makes it possible to realize the phenomenon of overrun by forming a network of protein molecules when the animal protein is frozen, and also by the vegetable protein of soybean. As a result, the "depletion phenomenon" can be prevented. That is, the "depletion phenomenon", which is a problem caused by using vegetable protein, can be prevented by magnetic water, so that foods in a soybean ice cream state can be produced which can improve quality storage.

In connection with this, even if magnetic water raises temperature, a physical property hardly changes, and a cluster is small. Therefore, the soybean ice can be prevented from drying out and can withstand long-term cryopreservation. For example, it can use suitably also for the food which has an expiration date of 6-8 months.

(Iii) Self-water has the action of dissolving cholesterol (emulsion action), modern people who are easily fed into high fat and high protein has the effect of improving lifestyle diseases, the elderly have the effect of improving blood flow and activating brain metabolism. .

(Iii) Magnetic water has the effect of suppressing viscosity. Therefore, when the soy-containing food of the present invention is produced, the viscosity increase can be suppressed by combining the soy-containing food material of the present invention and magnetic water, so that a problem such as a pipe filling in a manufacturing facility may occur. Does

The soybean-containing food may be any food, but is preferably a confectionery or a frozen dessert. The said frozen dessert is preferably a frozen dessert whose storage temperature is -30-5 degreeC. Specifically, it is an ice cream form food, a pudding form food, a yoghurt form food, a cheese form food, or a soy milk form food.

In addition, with respect to the term "~ form food" used in the present invention, for example, "ice cream food" means a food similar in texture to ice cream, and the ice cream is 15% or more in milk solids and 8 in milk fat. The definitions including all of ice creams containing at least%, milk milk containing at least 10%, milk milk containing at least 3%, and lacto ice containing milk containing at least 3% shall apply mutatis mutandis.

Similarly, creamy foods, yoghurt foods, and cheese foods refer to foods similar to creams, yogurt, and cheese, and the creams, yoghurts, and cheeses shall apply the following definitions mutatis mutandis respectively.

Cream is a soft food that is cooked or steamed by adding milk, eggs, fruits, and seasonings to rice, wheat flour or meat. Yogurt (fermented milk) has a nonfat milk solid content of 8.0% or more and a lactic acid bacteria number (or yeast water) of 10 million / ml or more. The cheese is fermented with lactobacillus or coagulated by lactic acid bacteria or milk, buttermilk and cream, and the natural cheese or natural cheese in a solid state is pulverized, heat-dissolved, and emulsified into process cheese.

The soymilk type foodstuff which concerns on this invention also refers to the food similar in texture to soymilk, and the said soymilk applies "6% or more of soy solid content (3% or more of soy protein conversion)" which is the definition of prepared soy milk.

The content of the soy-containing food material in the soy-containing food of the present invention is not particularly limited and may be appropriately determined depending on the type of food, etc., but is 3 to 15% by weight, preferably 4 to 10% by weight of the soy-containing food. . If the soy food material is less than 3%, the rich taste of the soy protein is weakened, and if the soy food material is more than 15% by weight, it is powdery and tasteless, which is not preferable in any case.

More specifically, for example, the soy-containing food material may be contained in the following content in soy-containing food. 4 to 10% by weight in ice cream foods, 8 to 15% by weight in cream foods, 6 to 10% by weight in yogurt foods, 8 to 15% by weight in cheese foods and 4 to 8% by weight in soy milk foods Containing food ingredients may be included.

Soy-containing foods, such as cream form foods, yoghurt form foods, cheese form foods, and soy milk form foods, can be manufactured by a regular method. In other words, by replacing all or part of the sugar, milk solids and milk fats used in the conventional method with the soy-containing food material of the present invention, it is possible to give a unique sense of dairy products in place of these components.

It is preferable to use magnetic water in the manufacturing process of the soy-containing food of this invention. This is because, as described above, the combination of soy-containing food material and magnetic water of the present invention suppresses the increase in viscosity of soy-containing food, thereby increasing production efficiency.

Hereinafter, although the manufacturing method in the case of manufacturing an ice cream form food among the soy-containing food of this invention is demonstrated, it is not limited to this. Preferably, the manufacturing method of the ice-cream type foodstuff described in Japanese Patent No. 3609795 is employ | adopted.

First, a soybean-containing food material is prepared by mixing soy protein and odorless soybean. This soybean-containing food material is preheated to 50 to 150 ° C. and then pulverized into fine powder, and the soybean fine powder is mixed with about 10 times the amount of water and aged to 10 ° C. or lower, 80 to 130 ° C. Heating, holding for 5 to 20 minutes, swelling, adding raw materials, heat sterilizing the mix of raw materials, homogenizing the mix, 10-20 at 80-90 ° C After the second sterilization step, a manufacturing method including a step of cooling with water and a refrigerant, an aging step of aging at 10 ° C. or lower, a flavoring step, and a freezing step can be adopted.

The detail of the said manufacturing method is as follows.

The soy-containing food material of the present invention prepared in advance is used as fine powder. The soy-containing food material is heat-treated to the following temperature, and then pulverized, and the particles are made smaller than 300 mesh, and preferably adjusted to a particle size of 400-1000 mesh. As conditions of a heat processing, it heats at 50 degreeC-150 degreeC, More preferably, it heats at 60-80 degreeC. When the heating temperature exceeds 150 ° C., protein denaturation is likely to occur, and when the treatment temperature is lower than 50 ° C., the enzyme is not sufficiently inactivated, and both are undesirable. In some cases, a soy-containing food material of about 100 mesh passes may be used.

1 to 20% by weight, preferably 5 to 12% by weight of the ground soybean-containing food material is mixed with 80 to 99% by weight of water, preferably 88 to 95% by weight, and aged. As conditions to ripen, it is 10 degrees C or less, More preferably, it ages at 5-10 degreeC. Soy-containing food materials absorb water sufficiently and mature, making it easier to process. If the soy-containing food material is contained in an amount of more than 20% by weight, the texture becomes worse as described above, and the smell of soybean is also strong. If the soy-containing food material is less than 1% by weight, soy fiber is less than 0.1% by weight of the total amount of ice cream, which is not preferable because it is not possible to consume enough plant fiber.

As water in which the soy-containing food material is mixed, magnetic water is preferably used.

In the present invention, when magnetic water is used, the aging time is 1.5 to 2 hours. By using magnetic water, the manufacturing time can be shortened, which leads to cost down. In addition, when magnetic water is not used in this process, it is preferable to mature for 5 to 24 hours.

Next, the aged soybean mixture is heated at 80 ° C to 130 ° C, kept for 5 to 20 minutes, and swelled. In addition, in this invention, since the odorless soybean is used, the said heating, aging, and a heating process are not necessarily required, You may inject the soy-containing food material in the process of adding the following raw materials, and may manufacture ice cream.

Next, each weighed raw material is added to make a mix. As a raw material of the ice-cream type foodstuff in this invention, a fats and oils, a sweetener, a stabilizer, a fragrance | flavor, a coloring agent, an emulsifier, etc. are mentioned, These are added suitably in arbitrary ratios. The fat or oil is preferably a vegetable fat or oil having a melting point of 6 ° C or lower. For example, olive oil and seed oil. The reason why such fats and oils are used very suitably is that the oil can lose the curability of palm oil and at the same time give the ice cream type food texture the same as the flavor of palm oil. Hereinafter, Table 3 shows the comparison of properties of seed oil, olive oil and palm oil.

Comparison of properties of seed oil, olive oil and palm oil Seed You olive oil Palm oil Specific gravity (g / cm ³ ) 0.9205 0.911 0.912 Hardening 189.5 188-196 246-264 Melting Point (℃) -19.5 0-6 20-28

The sweetener not only sweetens, but also forms an ice cream-like food structure, affects the freezing temperature of the raw material and smoothes the tissue. It is not specifically limited as a sweetener. The stabilizer is added for the purpose of stabilizing the crystals of ice generated in the ice cream in response to the change in temperature during the ice cream manufacturing process. In addition, the stabilizer dissolves in the mix to give an appropriate viscosity, uniformly maintains bubbles generated during freezing and curing, and keeps ice crystals small. It also improves the appearance, texture, and texture of the ice cream. Although it does not specifically limit as a stabilizer, Carboxymethyl cellulose, a sodium alginate, locust bean gum, Irish moss, etc. are mentioned. Flavors are added to enhance or enhance the flavor peculiar to ice cream type foods. As the fragrance, a coarse flavor is used, and preferably a water-soluble flavor is used. Colorants are used to supplement or improve the color of ice cream-like foods, and food colors of various colors are used. Emulsifiers are added to homogenize the texture of the ice cream form food. Although it does not specifically limit as an emulsifier, Lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, etc. are mentioned.

Next, the resulting mix is sterilized. The reason for sterilization is not only hygienic but also to prevent other odors in the raw materials. As the method of sterilization, high temperature sterilization is adopted. Sterilize by keeping at 80 ~ 85 ℃ for about 5 minutes.

After sterilizing the mix, homogenize. This is to refine the fiber of soybeans so that various raw materials are completely mixed and smoothed. Cool the mix to 65-80 ° C by cooling and homogenize with a pressure of 150 kg / cm ² to 220 kg / cm ² using a homogenizer.

Next, the mix is sterilized and cooled. As a method of sterilization, the mix is heated to 80 to 90 ° C, preferably 85 ° C, in a heat exchanger and kept for about 20 seconds, and then immediately cooled for about 20 seconds using water and a refrigerant at room temperature.

The mixture cooled at 10 ° C. or lower is placed in an aging tank and aged (aged). The purpose of aging is to solidify the fat mass completely to increase the viscosity, and to swell the soy fiber to smooth the product structure. As conditions for aging, it is 10 degrees C or less, Preferably it is 5-7 degreeC, It stores in a tank for 5 to 24 hours, and makes it age.

After aging of the mix, flavoring is performed. Flavors are added to enhance or enhance the unique flavor of ice cream type foods. Examples of the flavors include fruit flavors such as sesame seeds, oranges, strawberries, and lemons, and flavor flavors containing caffeine, such as coffee, chocolate, and tea.

Freeze at the end. Freezing mixes air to cause bubbles (whipped) and freezes moisture. Thereby, the soybean ice cream form food which is the soy-containing food of this invention can be manufactured.

As another method of manufacturing the soy-containing food (soybean ice cream form food) of this invention, the manufacturing method containing the following process (a)-(h) is mentioned.

(a) A raw material containing porcelain water, soy-containing food material of the present invention, seed oil, maltose, stabilizer, emulsifier, and fragrance is added to a mixing tank.

(b) The raw materials are crossed in the mixing tank and heated at the same time.

(c) The resulting mix is stirred in the mixing tank and preheated.

(d) The resulting mix is sterilized.

(e) The resulting mix is homogenized with a homogenizer.

(f) Aging the obtained mix.

(g) Cool the obtained mix.

(h) Aging the obtained mix.

The detailed description of each process is as follows.

In step (a), the raw materials are put into the mixing tank. It is preferable that the said raw material is thrown in order of magnetic water, a soybean component, seed oil, maltose, a stabilizer, an emulsifier, and a fragrance | flavor.

Examples of the seed oil include grape seed oil, sesame oil and olive oil. As said stabilizer, locust bean gum, guar gum, etc. are mentioned, for example. Although it does not specifically limit as said emulsifier, For example, lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, etc. are mentioned. Examples of the flavors include fruit flavors such as sesame seeds, oranges, strawberries, and lemons, and flavor flavors containing caffeine, such as coffee, chocolate, and tea.

In step (b), the raw material is stirred in the mixing tank and heated at the same time. The temperature condition of the said heat treatment is 60-85 degreeC, Preferably it is 75-80 degreeC.

In step (c), the mix obtained in step (b) is stirred in the mixing tank and preheated. Moreover, the preheating temperature of a process (c) becomes like this. Preferably it is 25-45 degreeC.

The mixing tank used in the step (b) and the mixing tank used in the step (c) are preferably different from each other. That is, the process of process (b) is performed in mixing tank 1, the obtained mix is transferred to mixing tank 2, and the process of process (c) is performed. Thus, by performing a process (b) and a process (c) in another mixing tank, since there is no powdery feeling and becomes smooth, it is preferable.

Next, in step (d), the mix obtained in step (c) is sterilized at a temperature of 120 to 160 ° C, preferably 130 to 150 ° C. Moreover, the time of the said sterilization process becomes like this. Preferably it is 1 to 5 minutes, More preferably, it is 2 to 4 minutes.

In step (e), the mix obtained in step (d) is homogenized by a homogenizer.

In step (f), the mix obtained in step (e) is aged at 25 to 45 ° C, preferably at 30 to 40 ° C.

In step (g), the mix obtained in step (f) is preferably cooled to 25 ° C or lower.

Further, in the step (h), the mix obtained in the step (g) is preferably aged at 0 to 5 ° C.

The soybean ice-cream type foodstuff which concerns on this invention can be obtained by pack-packing the mix obtained at the process (h), and freezing to -20--15 degreeC. Moreover, the viscosity of the mix obtained at process (h) becomes like this. Preferably it is 10-15 cps, More preferably, it is 10.5-14. 5 cps. The viscosity of the soy ice cream-form foodstuff of the present invention which can be obtained by freezing the mix is preferably 25 to 31 cps, more preferably 26 to 29 cps, under a temperature condition of 24 ° C.

By the said manufacturing method, the soybean ice cream form food which concerns on this invention can be manufactured. Since the obtained ice cream form foodstuff concerning this invention has the same flavor as a dairy product, it is excellent in the feeling at the time of eating.

Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to these.

(Production of Soy Protein)

The soybean protein is obtained by finely pulverizing the soybeans, heating at 85 to 95 ° C, separating the soy milk and sebum in a centrifuge, and further centrifuging the soy milk. Table 4 shows the components contained in the soy protein obtained in the obtained soy protein and its content.

Standard analysis value Protein 75% Fatty Acid (Acid Hydrolysis) 17% Calories (100 g) 450 moisture 4% Mineral (ash) 3.55% Microbial Analysis Plate count 30,000 in 1g Coliform group voice Salmonella Voice (out of 25) Nutritional value Calories (100 g) 450 Fat calories 153 Fat mass 17 g Saturated fat 2.45 g Mineral 3.55 g moisture 4 g cholesterol Less than 2mg salt 870 mg Plant fiber 5g or less Carbohydrate 10 g Sugar Less than 2g protein 75 mg Vitamin A 128 IU Vitamin C 0.441 IU or less potassium 14mg iron content 8.5mg Amino Acid (mg) Alanine 3.99 Lysine 5.46 Arginine 7.22 Methionine 1.20 Aspartic acid 11.78 Phenylalanine 4.80 Cysteine 1.19 Prorin 4.89 Glycine 3.94 Serine 5.09 Glutamic acid 18.82 Threonine 3.67 Histidine 2.33 Tryptophan 1.31 Isoleucine 4.38 Chirosine 3.36 Leucine 7.17 Varin 4.41

The obtained soy protein is in a powder state. The soy protein also has the flavor of soybeans.

(Manufacture of Odorless Soybeans)

Odorless soybeans were produced based on the method of Example 1 described in Japanese Patent Application Laid-Open (International Publication No. WO2004 / 043167). In other words,

After the soybeans of the species completely lacking lipoxysinase are powdered, they are agglomerated with superheated steam at a temperature of 190 ° C. for 180 seconds, and assembled at the narrow opening of the mortar facing each other. Processing gives granules.

(Production of soy-containing food materials)

Using the obtained soy protein and odorless soybean, the soy-containing food material was manufactured by the content ratio (weight ratio) shown in Table 5 below.

Soy Protein (weight ratio) Odorless soybeans (weight ratio) Example 1 0.5 99.5 Example 2 1.0 99.0 Example 3 2.5 97.5 Example 4 3.0 97.0 Example 5 4.0 96.0 Example 6 8.0 92.0 Example 7 10.0 90.0 Example 8 10.5 89.5 Example 9 15.0 85.0 Example 10 15.5 84.5 Comparative Example 1 0. Quantity Comparative Example 2 Quantity 0

(Manufacture of odorless soybean food (ice cream form food))

10 kg of the obtained soy-containing food materials (Examples 1 to 10 and Comparative Examples 1 and 2) are mixed with 90 kg of magnetic water and left to mature at 7 ° C. for 1.5 hours. The aged soybean mixture was heated at 95 ° C. for 10 minutes. A mixture of 4.5 kg of olive oil and 4.5 kg of seed oil mixed with 30 kg of reduced maltose and 260 g of carboxymethyl cellulose was added thereto. The mix was heated to 85 ° C. and preserved for 5 minutes to sterilize. The temperature was lowered to 75 ° C. by cooling, and then homogenized using a homogenizer using a pressure of 160 kg / cm ² . Next, after sterilizing for 20 seconds at 85 ° C by a heat exchanger, the mixture was cooled for 20 seconds in water at room temperature and 20 seconds in a refrigerant at 5 ° C. After cooling, the mixture was aged at 5 ° C. for 12 seconds, and then 260 g of fragrance was added thereto and then frozen to prepare an ice cream food (Examples 1 to 10 and Comparative Examples 1 and 2). In addition, magnetic number 2 obtained later (manufacture of magnetic number) was used for the magnetic number used here.

(Evaluation of taste)

By the panelists (10 adult men and women, 20 people in total), the ice cream form food of Examples 1-10 and Comparative Examples 1 and 2 were eaten, and the taste was evaluated about each. In addition, evaluation was performed based on the dairy ice cream (large product) containing 15% milk fat and 10% nonfat milk solids, and scored as follows. The results are shown in Table 6.

(Evaluation standard)

It is a taste exceeding a large product (five points).

It is the same taste as large product (four points).

The flavor is slightly inferior to that of a large product, but the flavor can be felt sufficiently (3 points).

The flavor is inferior to that of a large product, but the flavor can be felt (2 points).

A taste is not felt at all (one point).

Evaluation result (average of 20 panelists) Example 1 2.3 Example 2 2.4 Example 3 2.8 Example 4 3.7 Example 5 4.6 Example 6 4.8 Example 7 3.9 Example 8 3.0 Example 9 2.5 Example 10 2.3 Comparative Example 1 One Comparative Example 2 One

As a result of the above, the soy-containing food containing the soy-containing food material of this invention has the same "flavor" as a dairy product. Specifically, when soy protein is contained in the range of 3 to 10% by weight in soy-containing foods, it can give a very good flavor.

(Evaluation of exhaustion phenomenon)

Next, the depletion phenomenon of the soy-containing food (ice cream form food) of the present invention was observed. In addition to Examples 1-10 and Comparative Examples 1 and 2, the observations were carried out by the same production methods as Examples 1 to 10 and Comparative Examples 1 and 2, except that tap water was used instead of magnetic water. It carried out by the comparative examples 3 and 4. Each ice cream form food was filled with the same amount (60 g) in the cup container of 120 ml paper. The thing which preserve | saved these in the refrigerator of -30 degreeC for 90 days was evaluated the gap (depletion) which occurred between a cup and ice-cream type foodstuff. The results are shown in Table 7.

Evaluation results Example 1 No depletion Example 2 No depletion Example 3 Max 1.7mm clearance found Example 4 0.8 mm max. Clearance found Example 5 0.1 mm gap found Example 6 0.3 mm gap found Example 7 0.5 mm max. Clearance found Example 8 Up to 1.1 mm gap found Example 9 Up to 1.3 mm clearance found Example 10 Up to 1.5 mm clearance found Example 11 2.7 mm maximum clearance found Example 12 2.9mm max clearance found Example 13 Up to 2.6mm gap found Example 14 Up to 2.5 mm clearance found Example 15 Up to 2.2 mm gap found Example 16 Up to 2.5 mm clearance found Example 17 Up to 2.5 mm clearance found Example 18 2.8mm max clearance found Example 19 2.9mm max clearance found Example 20 2.3 mm max. Clearance found Comparative Example 1 Up to 3.5 mm gap found Comparative Example 2 3.0 mm max. Clearance found Comparative Example 3 Up to 3.2 mm gap found Comparative Example 4 3.0 mm max. Clearance found

As a result, when magnetic water is contained in the ice cream-form food of the present invention, even when it is filled in a comb and stored for a long time at low temperature, it has an excellent effect that most of the "depletion phenomenon" is not found.

Magnetic water according to the present invention is preferably produced by the following method.

The method for producing magnetic water according to the present invention comprises (i) 15 to 60 parts by weight of a carbon source having a particle diameter of 0.5 mm or less containing 62.5% or more of anthracite coal, based on 100 parts by weight of the resin or rubber component, (iii) Resin containing 35 to 85 parts by weight of a caseo dioxide source having a particle diameter of 0.5 mm or less and 80 to 5 parts by weight of glass fiber having an average fiber length of 6 to 12 µm, containing 80% or more of Caesa or And a step of contacting the wave catalyst formed from the rubber composition with water.

The method for producing magnetic water according to the present invention may include at least one of a sterilization step, a water circulation step, a storage step and a filtration step, in addition to the above essential steps.

Hereinafter, the manufacturing method of magnetic water which concerns on this invention is demonstrated again in detail.

Preparation Example: Preparation of Resin Composition

(Iii) 100 parts by weight of phenol resin (F-2410, Satoshi Co., Ltd.),

(Ii) 60 parts by weight of carbon source (70% unleaded carbon, 0.3 mm or less in particle diameter),

(Iii) 75 parts by weight of a casein source (80% of casea, 0.5 mm or less in particle diameter), and

(Iii) 15 parts by weight of glass fibers (fiber length 1 to 1.2 mu m, average fiber length 6 to 10 mu m) were mixed and kneaded to prepare a resin composition.

Self-produced recipe 1

Preparation of Wave Catalyst and Water Quality Improvement Equipment

The resin composition obtained in the above production example was heated and molded in a mold at 240 ° C. for 30 minutes, and left to cool to room temperature. About 6,000 molded articles obtained as described above were put in a ball mill having a capacity of 30 liters, and surface cleaning was performed at a rotational speed of 10 rpm for 1.5 hours to produce a spherical resin molded article having a diameter of 9 mm. This molded product was aged at room temperature for 3 weeks in a dark place with natural ventilation, washed with water, dried for 2 days by sunlight, and a wave catalyst was produced. 40 obtained wave catalysts were filled in the cylindrical container, and the filtration type | mold water quality improvement apparatus (wave catalyst filter) was produced.

Self-produced recipe 2

Preparation of Pass-through Water Quality Improvement Equipment

Filtration filter (ceramic filter (ceramic filter having micropores of about 40 µm in diameter from Kaishi, Japan) in the same container as the wave catalyst filter) between the wave catalyst filter manufactured in the same manner as the self-made method 1 and the water meter And a carbon filter (carbon filter filled with activated carbon and wood charcoal), filter material (natural material such as coral and granite coal) and AZONE Co., Ltd. fiber micro mesh filter), Each was connected by the stainless piping and the vinyl chloride piping, and the passage-type water quality improvement apparatus was produced. Moreover, the wave catalyst filter and the ceramic filter were adjacent, and the filter medium was provided so that the water meter might adjoin.

Self-Manufacturing Method 3: Fabrication of circulating water type water quality improvement device

The sterilization means, the water circulation means, the wave catalyst, the storage means, and the filtration means shown below were sequentially connected with stainless steel pipes as shown in FIG. 3 to produce a circulating water-flow type water quality improvement device (discharge flow rate = 8L /). Minutes (usable flow rate), but the first filtration means shown in FIG. 3 is omitted.

Sterilization Means

Sterilization lamp: UV40W Environmental Technos

Rated voltage: Single phase 100V: 50 / 60㎐

Power Consumption: 110W

Lamp power: 39 W

Lamp life: 800 hours (continuous use)

Max working pressure: 0.9Mpa

Ambient temperature: 2 ~ 40 ℃

Sterilization flow rate: 20L / min (standard flow rate)

Water circulation

Circulation Pump: PSS-206-0.15 Environmental Technos Co., Ltd.

Rated voltage: single phase 100V

Rated power: 0.15KW

Power consumption: 230 W, current 2.4 A

Circulating flow rate: 28 L / min, 8.5 m

Wave catalyst

Wave catalyst filter made by magnetic method 2 (cartridge type)

Storage

Pressurized tank: 20 L (by Shin-Litsu Corporation)

Filtration

AZ One Co., Ltd. cartridge filter (filtration degree 50 ~ 100㎛: standard flow rate 19L / min: total length 65φ × 250mm) and AZ ONE filter housing

valve

Valve for opening and opening of the same diameter that can be connected to various piping sizes (vinyl chloride standard 20A) (made by Hitachi Valve Co., Ltd.)

Self-Manufacturing Method 4: Fabrication of fully circulating water quality improvement device

The filtration means, storage means, sterilization means, water circulation means, and wave catalyst shown below were connected in order as shown in FIG. 4, and the complete circulation type water quality improvement apparatus was produced.

Filtration means 1 (inlet side): 90% or more removal rate of chlorine removal filter of AZ ONE

Filtration means 2 (between wave catalyst and storage means): cartridge filter of AZONE Co., Ltd. (filtration degree 50 ~ 0000㎛: standard flow rate 19L / min: total length 65φ × 250mm)

And filter housings of AZ ONE Corporation

Storage method: Storage tank: 20L (by Shin-Litsu Co., Ltd.)

Sterilization means: UV lamp: 8W (sterilization line output = 1.7W) (installed in storage means)

Water circulation means: circulation pump, discharge amount = 30L / min (0.08Mpa), power consumption = 150W, voltage: 100V / 50 /

Wave catalyst: Wave catalyst filter manufactured by magnetic method 2 (160 waves of magnetic catalyst method 1)

Self-Manufacturing Method 5: Fabrication of Fully Circulating Water Quality Improvement Device

The filtration means, the storage means, the sterilization means, the water circulation means, and the wave catalyst shown below were connected in sequence as shown in Fig. 4, thereby producing a completely circulating water quality improvement device.

Filtration means 1 (inlet side): AZONE Co., Ltd. chlorine removal filter: 90% or more removal rate

Filtration means 2 (between the wave catalyst and the storage means): Cartridge filter of Azone Co., Ltd. (filtration degree 50 ~ 0000㎛: standard flow rate 19L / min: total length 65φ × 250mm) and filter housing of Azone Co., Ltd.

Storage method: Storage tank: 100L (by Shin-Litsu Co., Ltd.)

Sterilization bottom: UV lamp: 8W (sterilization line output = 1.7W) (installed in storage means)

Water circulation means: circulating pump, discharge amount = 70L / min, power consumption = 600 W, voltage: 100V / 50㎐

Wave catalyst: Wave catalyst filter manufactured by magnetic method 2 (160 waves of magnetic catalyst method 1)

Next, the water (water quality improvement) processed by the apparatuses produced by the self-producing methods 4 and 5 was evaluated.

¹⁷ 0-NMR measurement

The tap water (Karuizawa-cho) was treated (circulated) for 30 minutes and 120 minutes in an apparatus manufactured by the self-producing method 4, and ¹⁷ 0-NMR measurement was performed under the following conditions, and the ¹⁷ 0 line width was compared. The results are shown in Table 8 below and FIG. 5. In the table, the ¹⁷ 0 line width means the width of the frequency spreading to the left and right (plus and minus) about O ㎐.

¹⁷ 0-NMR Measurement Condition

Measuring device: JNM-EX400 type FT-NMR (Fourier Transform Nuclear Magnetic Resonance) from Japan Electronics

Measurement nucleus: ¹⁷ 0 (oxygen atom nucleus)

Measuring frequency: 54.196MHz

Measuring temperature: 21.0 ~ 22.0 ℃

Sample water treatment time (minutes) ¹⁷ O line width 0 119 30 115 120 103

From the above measurement results, it was found that as the treatment time increased, the ¹⁷ O line width decreased. This indicates that the water molecule clusters become smaller, that is, that the water molecules are activated, and that the water quality is improved.

Measurement of reduction potential

The tap water was subjected to 230 minutes (circulation) treatment in a water quality improvement device manufactured by the self-made method 5, and the redox potential was measured under the conditions shown below, and the reducing power of the treated water was evaluated. The results are shown in Table 9 below.

Measurement condition of redox potential

Water temperature: Room temperature (15 ~ 18 ℃)

The number of samples (about 100 cc) was taken and measured over time of the treatment.

Reduction Potentiometer: Eutech Instruments: Waterfall ORP Scan

Measuring range: -99 ~ + 1000㎷

Measurement resolution: 1㎷

Measurement accuracy: ± 2㎷

Measurement temperature: 0 ~ 50 ℃

Sample water treatment time (minutes) 0 30 60 130 200 230 Redox potential 400 300 240 180 140 140

From the above results, it was found that the redox potential decreases with treatment time, and the treated water has a reducing effect. Therefore, the treated water has an antioxidant action and an active oxygen removal action due to this reducing action.

Determination of free radical scavenging activity (SOSA)

In order to measure SOSA (scavenging activity of an active oxygen superoxide), it tested as follows.

Titer 100 units of SOD (= Superoxide Dismutase) is diluted 20-fold in each sample below (diluent titer = 100/20 = 5.00), and SOSA is determined by ESR (= Elecutron Spin Resonance). : Electron spin resonance). Table 10 shows the measuring device and measuring temperature. In addition, 1 unit of SOD has the ability to scaveng 1 μmol / liter of active oxygen for 1 minute. The results are shown in Table 11.

Since the test water was diluted 20 times (100 Unit ÷ 20 = 5.00 Unit), it can be said that when the value is 5.00 Unit or more, the power of the SOD is 100% or more. In other words, water having a high scavenging activity of the active oxygen superoxide has a value exceeding 5.00 Unit, and water having a low scavenging activity of the active oxygen superoxide has a value of 5.00 Unit or less.

Measuring device JES-RE-IX type ESR (electronic spin resonance) device of Nippon Electronics Co., Ltd. Measuring temperature 23 ℃

Sample water treatment time (minutes) SOSA (titer) 0 5.00 30 6.55 120 7.39

From the above results, it was found that the SOSA of the SOD was significantly improved by the water improved by the apparatus and method of the present invention. Therefore, the water improved by the apparatus and method of this invention exhibits the active oxygen removal effect also by improving SOSA of SOD.

Surfactant

The tap water (Karuizawa-cho) was treated with water for 30 minutes and 120 minutes (circulation) in a water quality improvement device manufactured by Method 5 of magnetic water, and the surface active force (fat / dispersity) was evaluated.

4.91 × 10 ⁻⁵ mol (43.5 mg) of triolein or 1,45 × 10 ^-4 mol (43.5 mg) of oleic acid is added to each sample water (100 ml) below, and A31 type agitation of Yamato Chemical Co., Ltd. After stirring and stirring for 1 minute in a group, the mixture was allowed to pass for 5 minutes and the ¹ H-NMR spectrum was measured to calculate the amount of oleic acid triglyceride dissolved / dispersed in each sample water. As a reference for the concentration, 1 mmol of TSP-d ₄ (sodium trimethylsilyl acid: (CH ₃ ) ₃ SiCD ₂ CD ₂ COONa) was added. Moreover, the surface-active power of the treated water was made into 1.00, and the surface-active power of each treated water was evaluated. The method for calculating the amount of salad oil (triglyceride of oleic acid) contained in each sample water (analysis method of 1H-NMR spectrum) is described in detail below (see FIG. 6).

The measurement method used, the measurement nucleus, the measurement frequency, and the measurement temperature are shown in Table 12, and the measurement results are shown in Table 13 and FIG.

1. To each sample water, a concentration of reference substance TSP-d4 (sodium trimethylsilyl acid salt) is added to 1 mMol.

2. The signal intensity of the target portion of the triglyceride of oleic acid when the 1H-NMR signal intensity (area) is set to 1.00 is output. The calculation method in the case where signal strength is 50.0 is shown below, for example.

3. The number of hydrogen (H) of the TSP-d4 is, since the methyl group (-CH _{3) 3} dogs, a 3 × 3 = 9H.

4. On the other hand, the number of hydrogen (H) in the target portion of the triglyceride of oleic acid (three chains) is 2 x 8 x 3 = 8 methylene groups (-CH _2- ) and three chains. Since 48H and one methyl group (-CH ₃ ) and three chains, 3 x 3 = 9H. In total, 48H + 9H = 57H.

5. From these values in terms of mMol (1/000 of Mol), the intensity of 1 mMol of TSP-d4 is 1.00 and the oleic acid triglyceride (notice) is 50.0, so that (57H / 9H) = 6.33. Divide by 50.0. The result is 50.0 / 6.33mMol = 7.39mMol.

From this value, to convert to grams (g), the molecular weight 884 of the triglyceride of oleic acid may be multiplied by 7.89 mMol (= 0.00789). As a result, 884 g x 0.00789 = 6.97 g / 1.

Measuring device JNM-EX400 type FT-NMR (Fourier Transform Nuclear Magnetic Resonance) device from Nippon Electronics Co., Ltd. Measuring nucleus ¹ H (hydrogen nuclei) Measuring frequency 400 MHz Measuring temperature 22 ~ 22.6 ℃

Sample water treatment time (minutes) Amount of dissolved / dispersed oleic acid triglyceride g (mmol) Surfactant 0 23.7 (3.74) 30 36.5 (5.76) 120 40.0 (6.32)

From the above results, it has been found that the water treated according to the method or apparatus of the present invention has a high surfactant activity as long as the treatment time is long.

In addition, in patients with hyperlipidemia or hypercholesterolemia, the treated water (treatment time: about 60 minutes) obtained by the apparatus of the self-made method 4 is ingested in 1 to 2 liters (liters) per day, so that the triglyceride and cholesterol in the blood It was found that the value of decreased (see Table 14).

Day 1 Day 52 0 155 days Normal range Triglyceride (mg / dl) 560 145 93 30-149 Cholesterol level (mg / dl) 230 170 171 140-219

From the measurement of the surfactant activity and the above results, the water treated according to the method or apparatus of the present invention is particularly effective in so-called lifestyle-related diseases such as hyperlipidemia, hyperglyceridemia and hypercholesterolemia among the elderly and patients involved with active oxygen. The improvement effect can be expected. Therefore, when included in the ice cream according to the present invention, not only the production efficiency can be improved as described above, but also the health food made of the ice cream can be produced.

(Prescription example)

Hereinafter, although the prescription examples of the ice cream-form food, respectively, the present invention is not limited thereto.

[Ice cream form foods (for vanilla-containing ice cream)

Soy protein 0.22 parts

Odorless Soybean 6.98 parts by weight

64.5 parts by weight

21.5 parts by weight of reduced maltose

0.2 part by weight of stabilizer

3.25 parts by weight of olive oil

3.25 parts by weight of seed oil

β-carotene trace amount

0.1 parts by weight of perfume

[Ice Cream Type Food (For Sesame-containing Ice Cream)]

Soy protein 0.45 parts

8.55 parts by weight of odorless soybeans

60.8 parts by weight

20.0 parts by weight of reduced maltose

0.2 part by weight of stabilizer

Olive oil 3.0 parts by weight

Seed oil 3.0 parts by weight

Black Dough Sesame 3.0 parts by weight

Prostate Sesame 1.0 parts by weight

[Ice Cream-type Food (For Tea with Ice Cream)]

0.5 parts by weight of soy protein

4.5 parts by weight of odorless soybeans

65.0 parts by weight

23.8 parts by weight of reduced maltose

0.2 part by weight of stabilizer

2.5 parts by weight of olive oil

Seed oil 2.5 parts by weight

β-carotene trace amount

Vitamin C Trace

Powdered Tea 1.0 part by weight

[Ice Cream-type food (for vanilla-containing ice cream)]

Soy protein 0.33 parts

Odorless Soybean 6.87 parts by weight

52.59 parts by weight

28.000 parts by weight of malt

Grape seed oil 6.5 parts by weight

0.125 parts by weight of factin

0.115 part by weight of soy lecithin emulsifier

Milk Flavor 0.1 part by weight

0.367 parts by weight of vanilla flavoring

Sweetener (erythritol / Eridex 16952) 5.0 parts by weight

Claims (12)

A food material comprising soy protein and odorless, wherein the soy protein is not derived from the odorless soybean. The soybean-containing food material according to claim 1, wherein the soy-containing food material contains 1 to 15% by weight of the soy protein. The soy-containing food material according to claim 1, wherein the soy-containing food material comprises 3 to 10 wt% of the soy protein. The soy-containing food material according to any one of claims 1 to 3, wherein the soy protein is a high-purity soy protein containing 65% by weight or more of protein. The method according to any one of claims 1 to 4, wherein the odorless soybean is a soybean of a species completely lacking lipoxycinase, or a soybean particle or coarsely ground particle of a species completely lacking lipokinase. Soybean-containing food material, characterized in that the fine powder after the heat-drying treatment at atmospheric pressure using water vapor. A soy-containing food comprising the food material according to any one of claims 1 to 5. The soy-containing food according to claim 6, wherein the soy-containing food is a confectionary. 8. The soy-containing food according to claim 6 or 7, wherein the confectionery is frozen. The soy-containing food according to any one of claims 6 to 8, wherein the soy-containing food is not a dairy product containing milk and / or processed milk such as milk. The soy-containing food according to any one of claims 6 to 9, wherein the soy-containing food does not contain any of sugar, milk solids and milk fat. The soybean-containing food according to any one of claims 6 to 10, wherein the soybean-containing sake includes magnetic water. The soybean-containing food according to any one of claims 6 to 11, wherein the soy-containing food is any one selected from an ice cream food, a pudding food, a yogurt food, a cheese food or a soy milk food. Containing foods.

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