TW201121434A - Composition containing wholewhole-fat soy flour, and food products made therefrom. - Google Patents

Composition containing wholewhole-fat soy flour, and food products made therefrom. Download PDF

Info

Publication number
TW201121434A
TW201121434A TW099112725A TW99112725A TW201121434A TW 201121434 A TW201121434 A TW 201121434A TW 099112725 A TW099112725 A TW 099112725A TW 99112725 A TW99112725 A TW 99112725A TW 201121434 A TW201121434 A TW 201121434A
Authority
TW
Taiwan
Prior art keywords
food
fried
flour
full
powder
Prior art date
Application number
TW099112725A
Other languages
Chinese (zh)
Inventor
Haruna Aida
Original Assignee
Nisshin Oillio Group Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Publication of TW201121434A publication Critical patent/TW201121434A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Agronomy & Crop Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The present invention is to provide a composition containing whole-fat soy flour, which can be used as a replacement for some or all raw ingredients (e.g. eggs or wheat flour) in food products, or added as a new raw material ingredient, thereby improving taste and mouth feeling. For food products that use wheat flour as a raw ingredient, e.g. candy sweets and bread, the disclosed composition can be used to replace eggs or wheat flour or added as a new raw ingredient, thereby providing a light, fine mouth feeling. In fried foods, the disclosed composition provides a good mouth feeling. The invented composition containing whole-fat soy flour is characterized in containing whole-fat soy flour, soy protein, a straight-chain oligosaccharide, and an emulsifier, in which the content of whole-fat soy flour is 50-90% by weight. Furthermore, the invention provides a food product with the disclosed composition used as a partial or complete egg replacement, a wheat-flour food product with the disclosed composition used to improve mouth feeling, and a food product with the disclosed composition used as a replacement for wheat flour.

Description

201121434 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種含全脂大豆粉的組成物及使用此組 成物而成的食品。 【先前技術】 以往，大豆（黃豆）是作為豆腐或納豆之類的日本傳統 加工食品而食用’但隨著近年來健康意識的高漲，大豆中 所含的許多良質蛋白質或卵磷脂、皂苷、異黃酮、寡膽等 微量成分的生理活性效果受到注目，其應用領域正在擴 大。將大且粉末化而成之大豆粉，被應用於各種加工食品， 例如專利文獻i中’揭示有一種小甜餅（c〇()kie)，其使用大 豆微粉末來代替麵粉。藉此’即使不使 甜餅本身的風味或口感，而且可期待大豆蛋白所具有之 岗膽固醇改善效果。 蛋由於其呂養仏值、風味、機能等優良的 特徵，而被應用於所有的令σ由..〇, θ ㈣^中1別是在製造蛋糕或麵 包等烘焙食品之際，士欠> /、 多依賴蛋的風味或機能的幫助。然 而由於生的蛋容易腐敗而&法县划仅六 …、沄長期保存，而且會有破蛋 (egg breaking)或蛋殼虛理楚 限制推…雜的作業，所以其使用受到 阪制？進而，由於尽β人 、蛋疋食物過敏的重要因夸、八 固醇或飽和脂肪酸等 J' 3有許多膽 吸寻，所Μ在健康面上， 由於這些問題， 又丨掛慮。 有者期待不使用蛋之食品的聲浪， 201121434 對於各種食品，進行著其製造方法的探討。例如，已報生 -有一種海綿蛋糕的製造方法，其係使用分離乳清蛋白來= 替蛋（參照專利文獻2 )。201121434 VI. Description of the Invention: [Technical Field] The present invention relates to a composition containing full fat soybean powder and a food product using the same. [Prior Art] In the past, soybean (yellow bean) was eaten as a traditional Japanese processed food such as tofu or natto. However, with the recent increase in health awareness, many good proteins or lecithin, saponin, and different substances contained in soybeans have been used. The physiological activity of trace components such as flavonoids and oligobiliary has been attracting attention, and its application field is expanding. The soy flour which is large and powdered is applied to various processed foods. For example, Patent Document i discloses a cookie (c〇()kie) which uses soybean micropowder instead of flour. By this, even if the flavor or texture of the cookie itself is not made, the effect of improving the cholesterol of the soy protein can be expected. Because of its excellent characteristics such as brilliance, flavor, and function, eggs are applied to all orders. 〇, θ (4)^1 is in the manufacture of baked goods such as cakes or breads. ; /, rely on the help of the flavor or function of the egg. However, because the raw eggs are prone to corruption, & the county is only six ..., long-term preservation, and there will be egg breaking or eggshells to limit the work of the miscellaneous, so its use is affected by the system? Furthermore, J'3, which is an important factor in food allergies, and octopus or saturated fatty acids, has many biliary stimuli, and it is on the health side. Some people are looking forward to not using the sound of egg food, 201121434 for various foods, to explore its manufacturing methods. For example, it has been reported that there is a method for producing a sponge cake which uses isolated whey protein = substitute egg (refer to Patent Document 2).

W 作為舊式的技術，而開發有一種炸物用麵衣組成物， 其為了提升天婦羅的鬆脆感而使用氬溶解指數為35〜 的全脂大豆粉（參照專利文獻3 ) » 又，最近則開發有一種含全脂大豆粉的組成物，其作 為提升食品風味或口感之物而含有全脂大豆粉、植物性蛋 白質、乳化劑及遮蔽劑（參照專利文獻4 )。 [先前專利文獻] (專利文獻） 專利文獻1 :曰本專利特許370128 1號公報 專利文獻2 :曰本專利特開平2_42942號公報 專利文獻3 :日本專利特許第2643333號 專利文獻4 :國際公開第2〇09/113655號 【發明内容】 [發明所欲解決之問題] 然而，直接使用全脂大豆粉的食品中，在風味或口感 上，有著進一步改良的餘地。而且，分離乳清蛋白雖然有 代替蛋的效果’但其有著所謂的製造上的限制，也就是必 須藉由離子交換法之吸附樹脂而作成高純度。而關於含有 全脂大豆粉、植物性蛋白質、乳化劑及遮蔽劑之含全脂大 4 201121434 豆粉的組成物，藉由作為食 ,m 原料的部分或全部的替代〇 來使用、或作為新原料而追加使 代时 s .. 而可提升食品的風味 和口感，但在作為糖果甜點、 味 食品中，㈣4㈣麵粉作為原料的 灵進步的細緻且輕爽的口感。 又，關於使用氮溶解指數為35〜 ^, 〇；>之全脂大丑粉的炸 物用麵衣組成物，其並未探討如 ^好 天婦羅之食材的口感 本發明之目的係提供一種含 — 3王月曰大旦粉的組成物及使 用此組成物而成的食品’該含全脂大豆粉的組成物，係藉 由作為食品原料的部分或全部㈣代品來使用或作為^ 原科而追加使用，#可提升食品的風味和口感，進而，對 於糖果甜點、麵包箄作闲姑私今 匕寻使用麵粉作為原料的食品，則藉由作 為蛋或麵粉的替代品來使用'或追加添加而使用，而可賦 予細緻且輕爽的口感。 [解決問題之技術手段] 本發明者為解決上述課題而專心研究，結果發現藉由 使用以王月曰a旦粉作為主成分之組成％來取代部分或全部 的食原料、或作為新原料而追加使用，則可提升食品的 風味或口感，特別是對於糖果甜點、麵包等使用麵粉作為 原料的食品，#由作為蛋或麵粉的替代品來使用或追加 添加而使用，貝丨j可賦予細緻且輕爽的口感，而完成了本發 明。較具體而言，本發明係提供以下之物。 亦即，本發明的第丨發明，係一種含全脂大豆粉的組 成物，其特徵在於：含有全脂大豆粉、大豆蛋白、直鏈寡 201121434 醣、及乳化劑，且該全脂大豆粉的人曰 否1為50〜90重量％。 又’本發明的第2發明’係如第 第1發明所述之含全脂 大豆粉的組成物，其中：進而含右 3有選自澱粉、糊精、及米 穀粉（rice flour)中的1種或2種以上。 又’本發明的第3發明’係如筮 第1或第2發明所述之 含全脂大豆粉的組成物，其中：前 地a全脂大豆粉的組成 物是使用於代替部分或全部的蛋。 又’本發明的第4發明’係如笛 第1或第2發明所述之 含全脂大豆粉的組成物，其中：前 J迷含全脂大豆粉的組成 物是使用於改良使用麵粉之食品的口感。 又，本發明的第5發明，係如 取第1〜第3發明中任一 發明所述之含全脂大豆粉的組成物’二 一 共干.别述含全脂大 豆粉的組成物是使用於代替麵粉。 本發明的第6發明’係一種令0 货。°，其係使用如第1〜 第5發明中任一項發明所述之含 王月日大丑粉的組成物而 成。 又，本發明的第7發明，係如第6發明所述之食品’ 其中：該食品是選自供培食品、油炸食品、蒸製食& 1 =ΓΓ::)1品、'東膠狀曰式甜點、曰式厚煎蛋捲(玉 子燒）、麵匕泰、麵衣材料、及麵糊（ba 又^發明的第8發明，係如第6發明所述之種食品， 其中：前述食品是烘炔令σ、沾 疋U食如、油炸食品、蒸製食品 .狀日式甜點、或是.麵糊，且不含蛋。— 少 又，本發明的第9發明，係如第6發明所述之食品， 201121434 其中：前述食品是供培食品、或是蒸製食品，且不含麵粉。 又，本發明的第10發明，係如第6發明所述之食品’ 其中：前述食品是蒸製食品，且不含蛋及麵粉。 本發月的第11發明’係—種麵衣材料，其特徵在於： 含有麵粉、及1〜1〇會詈0/之如馇 *里/〇之如第1發明或第2發明所述 之含全脂大豆粉的組成物。 又’本發明的第12發明，係一種麵糊，其係如第u 述之麵衣材料與水的混合物，且該麵衣材料與該水 的重S比為3/7〜5/5。 .又，本發明㈣13發明’係-種油炸食品，其特徵在 :由：如第U發明所述之麵糊附著於畜肉或魚介類上，並 以油加以油炸而成。 又’本發明的第14發明’係一種油炸食品 於：使如第！ 9放nn ，、W徵在 介類上，#、/ 之麵糊和麵包粉，附著於畜肉或魚 並以油加以油炸而成。 特徵Π明=Μ發明，係一種裹附麵衣的冷;東食品，其 肉或魚介類上，第並Γ7Γ:麵糊和麵包粉，附著於畜 丨明上’並加以冷凍而成。 又，本發明的第16發明，係一種油炸食品 於：使如具特徵在 乐15發明所述之裹附麵衣的冷庚令〇 油炸而成。 果良口口，以油加以 本發明的第丨7發明，係一種再加 特徵在於m 加熟油炸食品，其 炸食品係將如：食品進打加熱處理而成’該冷床油 如第13、14或第16發明所述之油炸食品加以 s· 201121434 冷凍而得。 又，本發明的第18發日曰 " ^ 赞明，係如第17發明所述之再加 熱油炸食品’其中：前述‘ 义加熱處理是以油來油炸、或是以 微波爐來加熱β [功效] 右依照本發明之含全脂大豆粉的組成物，則藉由作為 食品原料（蛋或麵粉）的部分或全部的替代品來使用、或 作為新原料而追加使用，而可提升食品的風味或口感。 又’特別是對於糖果甜點、麵包等使用麵粉作為原料 的食品’#由作為蛋或麵粉的替代品來使用、或追加添加 而使用’而可賦予細緻且輕爽的口感 藉由使含有下述成分的麵糊：含有本發明之含全脂大 豆粉的組成物及麵粉的麵衣材料、及水，附著於畜肉或房 介類，再以油加以油炸，則可提高麵衣的膨鬆性，不僅可 提升麵衣的鬆脆感（又稱鬆脆度），也可使食材的口感良 好0 又’使用含有本發明之含全脂大豆粉的組成物的麵包 粉’來油炸畜肉或魚介類之食材’則可提升所得油炸食品 的麵衣之成形性及鬆脆感，而獲得清爽口感的炸物。 進而’藉由使含有下述成分的麵糊：含有本發明之含 全脂大豆粉的組成物及麵粉的麵衣材料、及水，附著於畜 肉或魚介類，再使含有本發明之含全脂大豆粉的組成物的 麵包粉附著於其上而成者，以油加以油炸，則可獲得一種 清爽口感的炸物’其食材的口感良好，且成形性及鬆脆感 201121434 提升 【實施方式】 本發明之含全脂士 5 畚的組成物，其特徵在於：含有 全月曰大丑粉、大豆蛋白、 负 大豆於&入日鏈暴醣、及乳化劑，且該全脂 大丑如的含1為50〜90 佳為65〜75重量％。里◦’以6〇〜8〇重量％為佳，較 首先’針對本發明之含 全脂大豆粉進行說日^ ^豆粉的組成物所使用的 本發明之含全脂大豆粉的組成物中含有全脂 藉此，可提高使用含全脂 大旦粉的組成物之食品的營養性 附加價值，並提升風味和口感。 大豆不僅含有許多良暂 ^ .Λ 質的蛋白質，更含有使總膽固醇 降低的大豆印磷脂、1亡 ^ /、有使雙又乳桿菌增殖之作用的寡 可期待其降低血中脂皙的士 — 曰買的大丑皂苷、被認為可預防骨 =疏鬆症的異黃_等機能性物f。本發明之含全脂大豆粉 ’成物’因為含有將大豆完全粉碎而粉末化的全脂大豆 所以含有上述全部的機能性物質，而且具有 養價值。 豆全脂大豆粉的原料’可使用流通於市面上之乾燥大 例如可使用 Enrei、Ryuhou、Toyohomare、Miyagishirome 等日本產大豆、以及I0M等外國產大豆之任一者，亦不論 、為基因改造或非基因改造—。而且，不論大豆是未發芽或 9 201121434 發芽’均可使用。 並且，全脂大豆粉可以藉由下述來製造：將乾燥大豆 (原料）w皮處理後進行加熱脫臭處理，之後加以乾燥而 粉碎處理。 作為市售的全脂大豆粉，例如可舉出曰清奥利友集團 版伤有限A司製造的商品r Alpha P1US HS-600」。而且，全 脂大丑粉亦可藉由作成全粒豆乳後將其乾燥及粉末化而製 造0 本發明之含全脂大豆粉的組成物中所含有的全脂大豆 粉’疋50〜90重量％ ’以6〇〜8〇重量％為佳較佳為 〜75重量％。 ^針對本發明之含全脂大豆粉的組成物所使用的 大豆蛋白進行說明。 作為大丑蛋白，例如可舉出：粉末狀分離大豆蛋白、 粉末狀濃縮大豆蛋白、粉末狀萃取大豆蛋白脫脂大豆粉 末、粉末狀酵素分解大豆蛋白等。這些粉末狀大豆蛋白， 可使用市售品，例如可舉出：日清奥利友集團股份有限公 司製造之粉末狀分離大豆蛋白（商品名：Solpy 4000 )、脫 月曰大丑粉末（商品名：S〇yafl〇wer FT-N )、粉末狀酵素分解 大豆蛋白（商品幺.0 , 1 〇α 石· Solpy 1500 )等。 本發明之冬β Ht , 王月曰大豆粉的組成物中，為了使用了該含 全月曰大旦粕的組成物之食品的口感改良老化防止保水 維持且特別是為1賦予烘焙食品或蒸製食品膨脹感， 而調配大丑蛋白。 10 201121434 本發明之含全脂大豆粉的組成物中，大豆蛋白的含量 以丄〜2〇重量％為佳，較佳為3〜15重量％’最佳為7〜1〇 重夏％。逼是因為在該範圍的情形下，較能得到口感改良、 方止保水性維持、鹎予烘焙品膨脹感 等效果。 ^ 著針對本發明之含全脂大豆粉的組成物所使用的 直鏈寡醣進行說明。 本發明之含全脂大豆粉的組成物所使用的直鏈寡醣， 可使用市售品’作為市售品，例如可舉出：三菱化學食品 股份有限公司之苗σ「ηι. σ〇 〇 lg〇t〇Se (主成分：麥芽三糖）」的 粉末品或液狀品。 本發明之含全脂大Μ 丑私的組成物中，直鏈寡醣的含量 以：〜25重量％為佳’較佳為5〜15重量。最佳為8〜 重罝。。拉疋因為在該範圍的情形下，較能得到口感改良、 老化防止、保水性維持等效果。 接著針對本發明之含全脂大豆粉的組成物所使用的 乳化劑進行說明。 本發明之含全脂大豆粉的組成物所使用的乳化劑，可 使用各種乳化劑。作為乳化劑’例如可舉出：大豆印磷脂、 嚴糖脂肪酸醋、丙二醇脂肪酸醋、山梨糖醇酐脂肪酸醋、 甘油脂肪酸龜、聚甘油脂肪酸醋、乙酸單甘油醋、酒石酸 單甘油自旨、檸檬酸單甘油醋、乳酸單甘油醋等各種有機酸 单甘油醋、聚山梨.蹲酉旨，.可使用此等之丄種或2種以上。 這些乳化劑，可使用市售品。而且，藉由使用例如第一工 201121434 業製藥股份有限公( 有限Α习製造的乳化劑製齊j (商品名：dkW. As a conventional technique, a dough composition for frying is developed, and a full-fat soybean powder having an argon dissolution index of 35 to 5% is used in order to enhance the crispiness of tempura (see Patent Document 3). Recently, a composition containing a full-fat soybean powder has been developed, which contains a full-fat soybean powder, a vegetable protein, an emulsifier, and a masking agent as a food flavor or texture (see Patent Document 4). [PATENT DOCUMENT] [Patent Document] Patent Document 1: Japanese Patent Laid-Open No. Hei. No. Hei. No. Hei. No. 2,429,42, Patent Document 3: Japanese Patent No. 2643333 Patent Document 4: International Publication No. 2〇09/113655 [Contents of the Invention] [Problems to be Solved by the Invention] However, in foods in which full-fat soy flour is directly used, there is room for further improvement in flavor or texture. Further, the separation of whey protein has an effect of replacing eggs, but it has a so-called manufacturing limitation, that is, it must be made into a high purity by the adsorption resin of the ion exchange method. The composition containing full fat soybean powder, vegetable protein, emulsifier and masking agent containing whole fat large 4 201121434 soy flour is used as a substitute for some or all of the m raw materials, or as a new one. In addition, as for the confectionery and flavor food, (4) 4 (four) flour is used as a raw material to improve the delicate and light taste of the ingredients. Further, regarding the use of a topcoat composition for a full-fat ugly powder having a nitrogen solubility index of 35 to ^, 〇;>, the taste of the food of the tempura is not examined. Providing a composition comprising - 3 wangyue 曰 旦 旦 及 及 及 及 及 ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' It can be used as a supplement to the original, ## to enhance the flavor and taste of the food. In addition, for the desserts of sweets and candies, the foods that use flour as raw materials are used as substitutes for eggs or flour. It can be used with 'or added', and it can give a delicate and light taste. [Means for Solving the Problems] The present inventors have intensively studied to solve the above problems, and as a result, it has been found that some or all of the food materials are replaced by the composition % of the resin as the main component, or as a new raw material. When used in addition, it can enhance the flavor or taste of the food, especially for confectionery, bread, and other foods that use flour as a raw material. #Used as an alternative to egg or flour, or added. The present invention has been completed with a light mouthfeel. More specifically, the present invention provides the following. That is, the invention of the present invention is a composition containing a full fat soybean powder, which comprises: a full fat soybean powder, a soy protein, a linear oligo 201121434 sugar, and an emulsifier, and the full fat soybean powder The person 曰 No 1 is 50~90% by weight. The second invention according to the first aspect of the present invention is the composition of the full fat-containing soybean powder according to the first aspect of the present invention, wherein the right third is selected from the group consisting of starch, dextrin, and rice flour. One or two or more. Further, a third invention of the present invention is the composition containing the full fat soybean powder according to the first or second invention, wherein the composition of the pre-a full-fat soybean powder is used in place of part or all of egg. Further, the "fourth invention of the present invention" is a composition containing a full-fat soybean powder according to the first or second aspect of the present invention, wherein the composition of the full-fat soy flour is used for improving the use of flour. The taste of the food. According to a fifth aspect of the present invention, the composition containing the whole fat soybean powder according to any one of the first to third inventions is the same as the composition of the full fat soybean powder. Used to replace flour. The sixth invention of the present invention is a kind of order. The composition according to any one of the first to fifth inventions is the composition containing the ugly powder of the king. According to a seventh aspect of the invention, the food of the sixth aspect of the invention, wherein the food is selected from the group consisting of a food for cooking, a fried food, a steamed food & 1 = ΓΓ::), The food of the sixth aspect of the invention, wherein the food of the sixth invention is the same as the food of the sixth invention, wherein: The food is a baking acetylene, a savoury U food such as a fried food, a steamed food, a Japanese dessert, or a batter, and does not contain an egg. - Less, the ninth invention of the present invention is as a sixth The food according to the invention, 201121434, wherein the food is a food for cooking or a steamed food, and does not contain flour. The tenth invention of the present invention is the food according to the sixth invention, wherein the food is Steamed food, and does not contain eggs and flour. The eleventh invention of the month of the month is a type of topcoat material characterized by: containing flour, and 1~1〇〇詈0/之馇*里/〇之如The composition containing the whole fat soybean powder according to the first invention or the second invention. The twelfth invention of the present invention is a batter. a mixture of the topcoat material and water of the above, and the weight S ratio of the topcoat material to the water is 3/7 to 5/5. Further, the invention (four) 13 invention 'system-type fried food, characterized In the following: The batter according to the invention of U is attached to livestock meat or fish and is fried with oil. Further, the "14th invention of the present invention" is a fried food. Put nn, W, on the class, #, / batter and bread flour, attached to the meat or fish and fried with oil. Characteristic Μ明=Μ invention, is a cold wrapped in a coat; The east food, the meat or the fish, is the same as the batter and the bread flour, which is attached to the animal stalk and is frozen. Further, the sixteenth invention of the present invention is a fried food: The invention is characterized in that the glutinous glutinous rice glutinous rice which is characterized by the wrapped noodle of the invention of the Le 15 is fried. The fruit of the invention is the same as the oil of the seventh invention of the present invention. The food, the fried food is, for example, the food is heated and processed to be 'the cold bed oil, such as the fried food of the 13th, 14th or 16th invention. s·201121434 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 Or heating in a microwave oven [Efficacy] The composition containing the full fat soy flour according to the present invention is used as a substitute for some or all of the food material (egg or flour), or as a new raw material. In addition, it can be used to increase the flavor or taste of the food. In particular, it is used for foods such as candy desserts and breads that use flour as a raw material. ##Used as a substitute for eggs or flour, or added as a substitute. A fine and light mouthfeel is imparted to the animal meat or the house medium by the batter containing the composition containing the full fat soybean powder of the present invention and the flour, and the oil. When fried, it can improve the bulkiness of the noodle, not only improve the crispness of the noodle (also known as the crispness), but also make the taste of the food good. 0 'Use the full-fat soybean containing the present invention. Powder composition Bread flour 'of fried food or meat of fishes and shellfishes' can improve moldability and crunchy coating surface of the resulting fried foods, and fried crispness was obtained. Further, the batter containing the composition containing the full-fat soybean powder of the present invention and the flour, and the water, adhered to the meat or fish, and then contained the full fat containing the present invention. The bread flour of the composition of the soybean powder is adhered to it, and is fried with oil to obtain a refreshing taste. The taste of the foodstuff is good, and the formability and crunchiness are improved. The composition containing the whole fat 5 畚 of the present invention is characterized in that it contains a whole month of ugly powder, soy protein, negative soybeans in & Japanese glutinous sugar, and an emulsifier, and the whole fat is ugly For example, the content of 1 is 50 to 90 and preferably 65 to 75% by weight. ◦ ◦ ' 〇 〇 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对 针对The whole fat is contained therein, and the nutritional added value of the food using the composition containing the full fat large denier powder can be improved, and the flavor and taste can be improved. Soybeans contain not only a lot of good-looking protein, but also soy-printed phospholipids that reduce total cholesterol, and one that has the effect of proliferating Bifidobacterium, which can be expected to lower blood lipids. — The ugly saponin purchased by 曰, and the functional substance f which is considered to prevent bone = osteoporosis. The full-fat soy flour y product of the present invention contains all of the above-mentioned functional substances and contains nutritive value because it contains whole-fat soybeans which are pulverized by completely pulverizing soybeans. The raw material of the bean full-fat soybean powder can be used in the market for drying, for example, any of Japanese soybeans such as Enrei, Ryuhou, Toyohomare, and Miyagishirome, and foreign soybeans such as I0M, whether genetically modified or Non-genetical transformation -. Moreover, both soybeans are not germinated or 9 201121434 germination can be used. Further, the whole fat soybean powder can be produced by subjecting the dried soybean (raw material) to a skin treatment, followed by heating and deodorization treatment, followed by drying and pulverization treatment. As a commercially available full-fat soybean powder, for example, the product r Alpha P1US HS-600 manufactured by Minami Olympus Group Limited A Division A can be cited. Moreover, the whole fat ugly powder can also be produced by drying and pulverizing the whole soybean milk, and the whole fat soybean powder contained in the composition containing the whole fat soybean powder of the present invention is 疋50 to 90 weight. % ' is preferably from 6 〇 to 8 〇 by weight, preferably from 75% by weight. The soybean protein used in the composition containing the whole fat soybean powder of the present invention is explained. Examples of the large ugly protein include powdery separated soy protein, powdered concentrated soy protein, powdered extracted soy protein defatted soybean powder, and powdered enzyme-decomposed soy protein. For the powdered soybean protein, a commercially available product can be used, and for example, a powdery separated soy protein (trade name: Solpy 4000) manufactured by Nisshin Olympus Group Co., Ltd., and a ugly powder (trade name) :S〇yafl〇wer FT-N ), powdered enzymes decompose soy protein (commodity 幺.0, 1 〇α stone·Solpy 1500) and the like. In the composition of the winter ββ and the yoghurt soybean powder of the present invention, in order to improve the moisture retention of the foodstuff of the food containing the composition of the whole month, the food is cured, and in particular, the baked food is steamed or steamed. The food is inflated and the big ugly protein is blended. 10 201121434 The composition of the full fat soybean powder of the present invention preferably has a soy protein content of 丄 2 〇 2 % by weight, preferably 3 to 15% by weight 'best 7 to 1 〇 by weight %. In the case of this range, it is advantageous to obtain an effect of improving the texture, maintaining the water retention, and imparting a feeling of swelling to the baked product. The linear oligosaccharide used in the composition containing the full fat soybean powder of the present invention will be described. The linear oligosaccharide used in the composition of the whole fat-containing soybean powder of the present invention can be used as a commercial product, and for example, the seedling σ "ηι. σ〇〇 of Mitsubishi Chemical Food Co., Ltd. A powder or liquid product of lg〇t〇Se (main component: maltotriose). In the composition containing the full fat cockroach, the content of the linear oligosaccharide is preferably from 0.255% by weight, preferably from 5 to 15% by weight. The best is 8~ heavy. . In the case of this range, it is possible to obtain effects such as improved mouthfeel, prevention of aging, and maintenance of water retention. Next, the emulsifier used in the composition containing the whole fat soybean powder of the present invention will be described. As the emulsifier used in the composition containing the full fat soybean powder of the present invention, various emulsifiers can be used. Examples of the emulsifier include soybean syrup, sucrose fatty acid vinegar, propylene glycol fatty acid vinegar, sorbitan fatty acid vinegar, glycerin fatty acid turtle, polyglycerin fatty acid vinegar, acetic acid monoglycerin, tartaric acid monoglycerin, and lemon. Various organic acids such as acid monoglycerin, lactic acid monoglycerin, and the like may be used, and two or more of these may be used. Commercially available products can be used as these emulsifiers. Moreover, by using, for example, the first work 201121434 Pharmaceuticals Co., Ltd. (a limited production of emulsifiers made by j (trade name: dk)

Foamer B110)船冬古 0 _ 3有2種以上的乳化劑與糊精的乳化劑製 劑’可將乳化劑製劑中的乳化劑，使用作為含全脂大豆粉 的組成物中之乳化劑。 本發明之含+ I t、， 王月曰大丑粉的組成物中，乳化劑的含量以 ο.5〜8重量％為佳，較 7壬旦。/且 〇 a 佳為1〜7重虿/〇，最佳為1〜5重量 /〇。疋因為在該範圍的情形下，較能得到口感改良、老 化防止、賦予烘焙食品或蒸製食品膨脹感等效果。 卜使用乳化劑製劑作為乳化劑的情形中，乳化劑 裝齊I中的乳化劑含量，係、調整於上述範圍内。 接著#對本發明之含全脂大豆#的組成物所使用的 澱粉、糊精、及米穀粉進行說明。 入 月之3王月曰大豆粉的組成物中，為了賦予使用該 含全脂大豆粉的組成物之食品良好的口感，並作為含全脂 大且粉的組成物之賦形劑’而以含有選自澱粉、糊精、及 米毅粉中的1錄忐，、t ^ " 種以上為佳。特別是，在烘培食品或 蒸製食的的情形巾’藉由含有選自㈣、糊精、及米穀粉 中的1種或2錄c/w _ 裡種μ上’可獲得較為良好的膨脹感。 本發明之含全脂大豆粉的組成物所使用的澱粉種類， 並無特別限定’例如可舉出：米穀粉澱粉、小麥澱粉、玉 水澱粉、馬鈴薯殺粉、樹薯殿粉、蕃薯澱粉、紅豆激粉、 :五澱粉、葛根(arroWroot)澱粉、片栗(d〇gt〇〇t“i〇let)澱 '米；殿籾.蕃薯澱粉、及此等澱粉的加工澱粉等，作 :、 澱粕，可舉出：醚化澱粉、磷酸酯化澱粉、磷酸交 £ 12 201121434 聯殿粉等，可使用士哲 等可使用市售…或2種以上。而且，此 市售又，亦可使用先前所舉出的各種澱粉 水解物（糊精）或是米榖粉，此等可使用市售品。 又’藉由使用例如第一工業製藥股份有限公司製造的 乳化劑製劑（商口幺.nr j表^的 ^ 。〇名.DK Foamer Β110)般含有2種以上 的礼化劑與糊精的乳化劑製劑，而可將乳化劑製劑中的糊 精，作為含全月宫士 s 大且叙的組成物中之糊精來使用。 本發明之合·^日t ， 3王知大且粉的組成物中，選自澱粉、糊精、 及米縠粉中之i種或2種以上的含量，以〇1〜25重量％為 佳：較佳為5〜20重量％’最佳為8〜15重量％。這是因為 :疋在該軏圍内，則從與全脂大豆粉的調配平衡的觀點而 吕，可更加提升食品的風味與口感。 另外，使用含有糊精之乳化劑製劑的情形中，也要考 慮札化劑㈣t的糊精含量’而將含量調整於上述範圍内。 本發明之含全脂大豆粉的組成物中，亦可視目的而含 有其他玉米粉、安定劑、保存劑、甘味料、香料、著色劑、 抗氧化劑等食品添加物。例如’亦可基於改變組織⑽㈣ 的目的而使用L-抗壞血酸納等物性改良劑。 另外，本發明之含全脂大豆粉的組成物中，亦可含有 蛋、麵粉，但使用本發明之含全脂大豆粉的組成物來代替 蛋的It形中，則不含有蛋，而使用本發明之含全脂大豆粉 的組成物來代替麵粉的情形中，則不含有澱粉。 接著-，-針對使用本發明之含全脂大豆粉的組成物之食 品進行說明。 13 201121434 本發明之食品’其特徵在於使用上述含全脂大豆粉作 為原料。本發明之含全脂大豆粉的組成物，可使用於各種 食cm，並可使用於代替部分或全部的食品原料（蛋或麵 粉）、或使用於改良使用麵粉之食品的口感。 作為使用本發明之含全脂大豆粉的組成物之食品，例 如可舉出：烘焙食品、油炸食品、蒸製食品、麵糰帶食品、 凌膠狀日式甜點、日式厚煎蛋捲（玉子燒）、麵包粉、麵衣 材料、及麵糊（麵衣液）等。 此等食品的製造方法’除了將本發明之含全脂大豆粉 的組成物作為蛋的部分或全部的替代品或是麵粉的替代品 而添加、或作為新原料而添加以夕卜，可藉習知的製造方： 所謂的烘培食品，是指將含.有穀物粉的麵糰加以成 形、烘焙而成者，例如可舉出：烤甜點、麵包類、麵製糕 點類、大阪燒（ok_miyaki)、章魚燒⑽。 、 甜點，可舉、、戚風蛋糕、蛋^烤 鬆餅aw)、長崎蛋糕（_⑷、甜甜圈、瑪德琳㈣ (細1‘）、餅乾、小甜餅、奶油蛋捲（bH〇che)、鬆糕 (mUffm)、格子鬆餅（Waffle)、堅果巧克力糕（BroWnie，布、 朗尼）、舒芙蕾（s〇uffle) 鯛魚燒⑽㈣、今川燒（i )、派、烤起司蛋糕、 ::出:甜麵包、調理麵包、長條土司、麵包二r為 麵製糕可舉出：丹麥麵包、牛角麵包等。為 作為油炸艮，例如可舉出：油炸糕點、炸甜甜圈、 14 i· 201121434 天婦羅、炸物等。 作為蒸製食品，例如可舉出：蒸糕、日式锻頭、中式 饅頭等。作為麵糰帶食品’例如可舉出：烏龍麵、拉麵、 驀麥麵等麵類或俊子皮、燒賣皮等麵皮。作為康膠狀曰式 甜點，例如可舉出布丁類轉狀日式甜點、果;東等。 又，麵包粉則可藉由將含有本發明之含全脂大豆粉的 組成物的長條土司加以粉碎而製造。該長條土司，可藉由 將〇·5〜15重量％之原料麵粉取代為本發明之 粉的組成物而製造。 .又，所謂的麵衣材料，是以麵粉作為主成分而附著於 油炸食品的油炸前之+妇_ μ Μ &丄 f耵之食材上的粉末，其係直接附著、或是 2麵衣材料與水混合而製作麵糊後再將所得之麵糊附著於 材也就是畜肉、魚介類、蔬菜類事而使用。 又’所謂的麵糊，又稱為熬亡 枏為麵衣液，是將以麵粉作為主 成为的麵衣材料與水混合而獲得的混合物。 本發明之含全脂大旦粉的組成物，在使用於供培食品 或蒸製食品的情形下，可賦予 ° ㈣于/辰郁感和膨脹感，並可賭早 食品細敏且清爽的感， α且亦可抑制澱粉的老化。又，户 使用於麵糰帶食品的情形下， 在 ^ τ如升嚼感並抑制延展性。 在使用於«狀日式甜點的情形下，可提升風味。 本發明之含全脂大豆粉的組成物可在使用 '之食品中作為蛋的部分或全部的替代品來使用。原 •口作為該食品，在先前所說明的食品中，可舉出 食品、油炸食品、蒸製含σ ，、焙 裝食…/東膠狀曰式甜點、或麵糊。Foamer B110) Ship Donggu 0 _ 3 Emulsifier preparation of two or more emulsifiers and dextrin' The emulsifier in the emulsifier preparation can be used as an emulsifier in the composition containing full fat soybean powder. In the composition of the present invention containing + I t, and Wang Yue曰 ugly powder, the content of the emulsifier is preferably from 5.6 to 8% by weight, more than 7 壬. / and 〇 a is preferably 1 to 7 heavy 虿 / 〇, preferably 1 to 5 weight / 〇.疋 In the case of this range, effects such as improved mouthfeel, aging prevention, and imparting a feeling of swelling to a baked food or a steamed food can be obtained. In the case where an emulsifier preparation is used as the emulsifier, the emulsifier content in the emulsifier is adjusted to be within the above range. Next, the starch, dextrin, and rice flour used in the composition of the full fat soybean # of the present invention will be described. In the composition of the Moonlight Soybean Meal Powder of the Moon 3, in order to impart a good taste to the food using the composition containing the whole fat soybean powder, and as an excipient of a composition containing a whole fat and a powder, It is preferred to contain one selected from the group consisting of starch, dextrin, and rice flour, and t ^ " In particular, in the case of baked foods or steamed foods, a better expansion can be obtained by containing one or two types of c/w _ seeds selected from (4), dextrin, and rice flour. sense. The type of starch used in the composition containing the whole fat soybean powder of the present invention is not particularly limited, and examples thereof include rice starch starch, wheat starch, jade water starch, potato powder, tree potato powder, and sweet potato starch. Red bean powder, five starch, arroWroot starch, chestnut (d〇gt〇〇t "i〇let) dian ' rice; temple 籾. sweet potato starch, and starch processed starch, etc., for: The starch may be exemplified by etherified starch, phosphated starch, and phosphoric acid. The food may be used in the market, such as Shizhe, etc., or two or more types may be used. Commercially available products can be used by using various starch hydrolysates (dextrin) or rice bran powder as previously mentioned. Also, by using, for example, an emulsifier preparation manufactured by Daiichi Kogyo Co., Ltd. .nr j table ^^.〇名.DK Foamer Β110) generally contains more than two kinds of emulsifier and dextrin emulsifier preparation, and the dextrin in the emulsifier preparation can be used as the full moon palace s And the composition of the composition of the dextrin to use. The invention of the combination · ^ day t, 3 Wang Zhi The content of the large and powdery composition selected from the group consisting of starch, dextrin, and rice bran powder, or two or more kinds thereof, is preferably 1 to 25% by weight: preferably 5 to 20% by weight. It is preferably 8 to 15% by weight. This is because: in this range, from the point of view of the balance with the whole fat soy flour, the flavor and taste of the food can be further improved. In the case of the emulsifier preparation, the content of the dextrin content of the tetracycline (t) is also considered to be adjusted within the above range. The composition of the full fat soy flour of the present invention may also contain other corn flour depending on the purpose. A food additive such as a stabilizer, a preservative, a sweetener, a flavor, a coloring agent, or an antioxidant. For example, a physical property improving agent such as L-ascorbate may be used for the purpose of changing the structure (10) (IV). Further, the full fat of the present invention is contained. The composition of the soybean meal may also contain eggs and flour, but the composition containing the full fat soy flour of the present invention is used instead of the egg, and the egg is not contained, and the full fat soy flour of the present invention is used. The composition of the composition to replace the flour In the meantime, the starch is not contained. Next, a food product using the composition containing the whole fat soybean powder of the present invention will be described. 13 201121434 The food of the present invention is characterized in that the above-mentioned full fat soybean powder is used as a raw material. The composition containing the full-fat soybean powder of the invention can be used for various foods cm, and can be used in place of some or all of the food materials (eggs or flour), or for improving the mouthfeel of foods using flour. Examples of the food containing the composition of the full-fat soybean powder include baked goods, fried foods, steamed foods, dough-containing foods, temper-shaped Japanese desserts, Japanese thick omelettes (jasaki), and bread. Powder, topping material, batter (dressing liquid), etc. Method for producing such foods' except that the composition containing the whole fat soy flour of the present invention is used as a substitute for some or all of the eggs or as a substitute for flour Adding, or adding as a new raw material, can be borrowed from the conventional manufacturer: The so-called baked food refers to the dough containing the cereal flour, which is formed by baking and baking. It includes: baking desserts, breads, pastry flour type, okonomiyaki (ok_miyaki), takoyaki ⑽. , dessert, can be, hurricane cake, egg ^ baked muffin aw), Nagasaki cake (_ (4), donut, Madeleine (four) (fine 1 '), biscuits, cookies, brioche (bH〇 Che), muffin (mUffm), plaid muffin (Waffle), nut chocolate cake (BroWnie, cloth, Lonnie), suffolk (s〇uffle) squid (10) (four), Igawa (i), pie, grilled cheese Cakes, ::Out: sweet bread, conditioning bread, long toast, and bread two noodles are: Danish bread, croissants, etc. For fried oysters, for example, fried cakes, fried Donuts, 14 i· 201121434 Tempura, fried food, etc. Examples of steamed foods include steamed cakes, Japanese forged heads, and Chinese steamed buns. As a dough food, for example, Udon noodles are mentioned. , ramen noodles, buckwheat noodles, etc., or Junzi skin, burnt skin, etc. As a colloidal dessert, for example, a pudding-like Japanese dessert, fruit, and the like. Also, bread flour can be borrowed. It is produced by pulverizing a long toast containing the composition containing the full fat soybean powder of the present invention. It can be produced by substituting 5 to 15% by weight of raw material flour as a composition of the powder of the present invention. Further, the so-called topping material is fried with fried flour as a main component. The powder on the food of the former + women _ μ Μ & 丄f耵, which is directly attached, or the two coat materials are mixed with water to make a batter, and then the batter is attached to the material, that is, the meat and fish. And the use of vegetables as a thing. The so-called batter, also known as 面 枏 枏 is a facial coating liquid, is a mixture obtained by mixing flour with the main surface material and water. The full fat of the present invention The composition of the powder, when used in a cultured food or a steamed food, can impart a feeling of sensation and swelling to the (4) □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ In addition, when the household is used in the dough with food, it is like a chewing sensation and inhibits the ductility. In the case of using a Japanese-style dessert, the flavor can be improved. The full-fat soybean of the present invention The composition of the powder can be used as a food in the use of Some or all of the substitutes are used. The original mouth is used as the food. Among the foods previously described, foods, fried foods, steamed σ, baked goods, etc. Or batter.

15 201121434 並且，烘賠食品、蒸製食品中，又特別對於糖果甜點、麵 包等使用麵粉及蛋作為原料的食品，藉由使用於代替部分 或全部的蛋，而可賦予食品細緻且清爽的口感。而且，藉 由使用於代替麵糊中部分或全部的蛋，不僅可提高油炸食 品的膨鬆性、改良麵衣的口感，亦可使食材也就是畜肉或 魚介類的口感良好。例如，在炸蝦天婦羅（天婦羅蝦，（裹 附麵糊而炸成））或炸蝦（裹附麵包粉而炸成）的情形中可 使蝦的口感彈牙（具有張力），而在炸豬排的情形中，則可 使肉不會乾澀、使口感柔軟（柔嫩 作為使用本發明之含全脂大豆粉的組成物來代替部分 的蛋的食品，具體而言可舉出海錦蛋糕，而作為使用本發 明之含全脂大豆粉的組成物來代替全部的蛋的食品，則具 體而言可舉出：磅蛋糕、小 ’、 甜餅格子鬆餌、鬆糕、布朗 尼、烤起司蛋糕等。 又’作為使用本發明之合八 — f a之3全知大旦粉的組成物來代替 全部的蛋的食品，具體而士 八通啲5可舉出含有重量％之含 全脂大豆粉的組成物之麵糊， 上^ 以及使用其作為原料的畜肉 或魚介類之油炸食品。 該油炸食品，可藉由使麵糊附著於食材也就、 魚介類、蔬菜類等上，*以沾k 寻上再以油加以油炸來製造，該麵糊是 麵衣材料與水以 之重$比為佳、較佳為4/615 201121434 In addition, in the baked foods and steamed foods, foods using flour and eggs as raw materials, such as confectionery desserts and noodles, can be used to replace the part or all of the eggs, thereby imparting a delicate and refreshing taste to the food. Further, by replacing some or all of the eggs in the batter, it is possible to improve not only the bulkiness of the fried food, but also the texture of the noodle, and the taste of the food, that is, the meat or the fish. For example, in the case of fried shrimp tempura (tempura shrimp, fried with batter) or fried shrimp (wrapped with bread flour), the taste of the shrimp can be made (with tension), In the case of the fried pork chops, the meat is not dried and the taste is soft (softness is used as a food containing the full-fat soybean powder composition of the present invention instead of a part of the egg, and specifically A cake, and as a foodstuff which uses the whole fat-containing soybean powder composition of this invention, and the whole egg, and a foodstuffs are specifically mentioned as a pound cake, a small cake, a sweet cake lattice, a sponge cake, a brownie, Baked cheese cake, etc. In addition, as a food composition using the omni-directional large-density powder of the VIII-fa 3 of the present invention, the food of the whole egg is specifically used. a batter of a composition of a fat soy flour, and a fried food of a meat or a fish type which is used as a raw material. The fried food can be adhered to a foodstuff, a fish, a vegetable, etc. by a batter. * Made with dip k and then fried with oil The surface coating material is a batter with water in the weight ratio of $ better, preferably 4/6

於、及以〗，“成的混合物’該麵衣材料含有··麵 叔及以1〜10重量。/。為佳、較佳A ..^ . 0_ . 敉隹為1〜7重量％、.最佳為 3〜6重量％之含全脂大豆粉的組成物。 16 201121434 在此作為油，可使用菜軒油、A豆油、掠掷分 酿交換油等食用㈣，油炸可在14G〜19G。⑽溫度進=。、 又作為食材所使用的畜肉，可使用牛肉、豬肉 作為魚介類，可使用瑕扇貝等。 内等， 又，如同上述，大豆不僅含有許多良質的蛋白質 含有大豆印碟脂、塞JI电0 ^ 券醣、大丑皂苷、異黃酮等機能性物質。 而本發明之含全脂大豆粉的組成物，因為含有將大豆完全 粉碎而粉末化之全脂大$粉，所以含有全部的此等機能 物質’營養價值高。而且，因為大豆完全不含膽固醇，所 以非吊適於作為膽固醇受到掛慮的蛋之替代品。 又，蛋有著許多在使用上受到掛慮的地方：容易腐敗 所以保存期限短、需要破蛋（egg 或蛋殼處理等繁 雜的作業、是食物過敏的重要因素、含有許多膽固醇或飽 和脂肪酸等。 因此，藉由使用本發明之含全脂大豆粉的組成物作為 食品中所含之蛋的全部的替代品，而可解決該問題，對於 蛋會表現過敏的人，也可以安心且美味地食用食品。 本發明之含全脂大豆粉的組成物，可使用於改良使用 麵粉之食品的口感。 作為該食品，在先前所說明的食品中，可舉出：供培 食品、蒸製食品、麵糰帶食品、油炸食品、麵包粉、麵衣 材料、麵糊等。並且，烘焙食品、蒸製食品中，又特別對 於糖果甜點 '麵包等，藉由將本發明之含全脂大豆粉的組 成物使用於改良口感，而可賦予食品細緻且清爽的口感。于,和,〗 〖, "Mixed mixture" The top coat material contains · · face and 1 to 10 weight. /. Preferably, preferably A.. ^ . 0_. 敉隹 is 1 to 7 wt%, Preferably, it is a composition containing 3 to 6 wt% of full-fat soy flour. 16 201121434 As an oil, it can be eaten with vegetable Xuan oil, A soybean oil, and smashed and exchanged oil (4), and fried at 14G. ～19G. (10) Temperature is in. As for the meat used in the food, beef and pork can be used as the fish. You can use scallops, etc. Inside, etc., as mentioned above, soybeans contain not only many good proteins, but also soy marks. The functional composition of the full fat soybean powder of the present invention contains the full fat big powder which is powdered by completely pulverizing the soybean. Therefore, all of these functional substances have a high nutritional value. Moreover, because soybeans are completely free of cholesterol, they are not suitable for use as a substitute for eggs that are considered for cholesterol. In addition, eggs have many places to be considered for use. : Easy to corrupt, so the shelf life Need to break the egg (egeg or eggshell treatment and other complicated operations, is an important factor in food allergy, contains a lot of cholesterol or saturated fatty acids, etc. Therefore, by using the composition containing the full fat soybean powder of the present invention as a food The whole egg substitute can solve the problem, and the person who is allergic to the egg can also eat the food safely and deliciously. The composition containing the full fat soybean powder of the present invention can be used for improving the use of flour. The foodstuffs of the foods, such as the foodstuffs to be exemplified, steamed foods, dough-dish foods, fried foods, bread flours, topping materials, batters, etc. In the steamed food, particularly for the confectionery dessert "bread, etc.", the composition containing the full fat soybean powder of the present invention is used for improving the mouthfeel, thereby imparting a fine and refreshing mouthfeel to the food.

17 201121434 而且’藉由使用於添加至麵糊中，不僅可提高麵衣的膨鬆 •性、提升麵衣的鬆脆感，亦可使食材也就是畜肉或魚介類 .的口感良好。例如，在炸蝦天婦羅或炸蝦的情形中，可使 瑕的口感彈牙（具有張力），而在炸豬排的情形中，則可使 肉不會乾澀、使口感柔軟（柔嫩）。 使用含有本發明之含全脂大豆粉的組成物的麵包粉， 來油炸畜肉或魚介類的食材，則可使所獲得的油炸食品之 麵衣的成形性及鬆脆感提升，並可獲得清爽口感的炸物。 因此’油炸食品中’藉由不僅在麵糊令、而且在麵包 粉中亦使用本發明之含全脂大豆粉的組成物，可獲得一種 清爽口感的油炸物，其食材也就是畜肉或魚介類的口感良 好’且成形性及鬆脆感提升。 將本發明之含全脂大豆粉的組成物使用於改良使用麵 粉之食品的口感時，作為該食品，具體而言可舉出：海綿 蛋糕、中式饅頭、披薩餅皮、長條土司等。 在此’油炸食品可藉由使含有含全脂大豆粉的組成物 的麵衣材料或麵糊液附著於食材也就是畜肉、魚介類、蔬 菜類等上，並以油加以油炸來製造。 而且，後續也將說明，作為所使用的麵糊液，可使用 麵衣材料與水以3/7〜5/5之重量比為佳、較佳為4/6 5/5之重量比混合而成的混合物，該麵衣材料含有：麵 及以1 1 0重里％為佳、較佳為i〜7重量％、最佳為 3〜6重量％之含全脂大豆粉的組成物。 在此，作為油，可使用蔡籽油、大豆油、棕櫚分餾油、 5 18 201121434 §日父換油等食用油脂，油炸可在140〜19(TC的溫度進行。 又作為食材所使用的畜肉，可使用牛肉、緒肉、雞肉等， 作為魚介類，可使用蝦、扇貝等。 本發明之含全脂大豆粉的組成物可使用於代替麵粉。 。作為該食品，在先前所說明的食品中，可舉出洪培食 品、蒸製食品，藉由使用本發明之含全脂大豆粉的組成物 來代替麵粉’可賦予食品細緻且清爽的口感。 作為使用本發明之含全脂大豆粉的組成物來代替麵粉 的食品，具體而言可舉出 + , 蛋叙捲、蒸糕。藉此，可製作一 種蛋糕捲或蒸糕，直其# /、基於過敏防治的觀點，而於原料中不 含麵粉。 本發明之含全脂大豆# 泰的組成物，可使用於代替蛋及 麵粉。 作為該食品，在兵益&〜 0 m, 】所說明的食品中，可舉出蒸製食 口口’藉由使用本發明之含 全知大豆粉的組成物來代替蛋及 题物了賦予食品細緻且清爽的口感。 作為使用本發明之含全 麵大丑柘的組成物來代替蛋及 麵叔的食品，具體而言可舉 Μ 甘# 出蒸糕。藉此，可製作一種蒸 糕其基於過敏防治的觀點 ’’ 肉於原枓中不含麵粉及蛋。 舍口口而里^ m 的、.且成物之使用量，依照目標 實时而異’使用於代替 鬆餅、# * ° ，蛋之磅蛋糕、小甜餅、格子 鬆餅拳！無、布朗尼、及烤 中使用之蛋的全部量，均取代^糕的情財，可將原料 又，麵糊的情形中，可將部八：：全脂大豆粉的組成物。 刀或全部的蛋取代為本發明之 19 盒. 201121434 含全脂大豆粉的組成物與水。 人又在使用於代替部分的蛋的情形中，只要是使用於 =叩原料之蛋的部分量，則均可取代為本發明之含全脂大 五粉的組成物，具體而言，可取代原料蛋的重量％, 例如在海綿蛋糕的情形中，可將原料中10〜50重量％的蛋 更取代為本發明之含全脂大豆粉的組成物。 又，使用於改良使用麵粉之食品的口感時，在海綿蛋 叙、中式饅頭、披薩餅皮、及長條土司的情形中，例如是 將〇·5〜15重量％之原料麵粉取代為本發明之含全脂大豆 粉的組成物。 作為含有本發明之含全脂大豆粉的組成物的麵衣材 了使用含有.麵粉、及以1〜10重量％為佳、較佳為1 7重量％、最佳為3〜6重量％之含全脂大豆粉的組成物。 又’作為含有本發明之含全脂大豆粉的組成物的麵 糊’可舉出前述配方的麵衣材料與水的混合物，麵衣材料 與水的重量比以3/7〜5/5為佳、較佳為4/6〜5/5。 作為本發明之油炸食品’可藉由使含有該配方之含全 月曰大豆粉的組成物的麵糊’附著於畜肉或魚介類上，並以 油加以油炸而製造。 又’除了上述以外，將本發明之含全脂大豆粉的組成 物作為新原料而追加使用的情形中’其調配量亦依目標食 而異’可調配相當於該食品之原料的0.5〜1 5重量％之固 形物重量（水以外之原.料的.重量）的量。 另外’本發明中，所謂使用含全脂大豆粉的組成物作 20 201121434 為原料’不僅是指將含全脂大豆粉的組成物本身使用於食 品之製造，亦包含了分別調配含全脂大豆粉的組成物所含 之各成分而結果全部成分均使用於食品之製造的情形。 針對本發明之含全脂大豆粉的組成物的製造方法進行 說明。 本發明之含全脂大豆粉的組成物，可藉由將全脂大豆 粉、大豆蛋白、直鏈寡醣、及乳化劑，以：圓錐型螺旋混 合機（Nauta mixer)、螺旋帶式混合機（ribbon blender)、v型 混合機、Matcon混合機等混合機來混合而製造。又，亦可 藉由將各原料放入塑膠袋並振動混合而製造。 並且，在調配：澱粉、糊精、米穀粉、或玉米粉、安 定劑、保存劑、甘味料、香料、著色劑、抗氧化劑等食品 添加物的情形中，可與全脂太豆粉、大豆蛋白、直鏈寡醣、 及乳化劑之添加同時，或是於該等之添加前後，予以調配 而製造。 特別是對於油炸食品’即便是於麵糊中並未使用本發 明之含全脂大豆粉的組成物而是使用全脂大豆粉的情形 t亦可使食材也就疋畜肉或魚介類的口感良好。具體而 言，在炸瑕天婦羅或炸蝦的情形中，可使瑕的口感彈牙（具 有張力），在炸豬排的情形中，日丨丨π /± ^ λ 洱办中’則可使肉不會乾澀、使口感 柔軟（柔嫩）。 作為含有全脂大自粉iVS Ar. Ltu 的麵掏，可舉出以下所示配方的 麵衣材料與水的混.合物^鲕 题衣與水的重量比以3/7〜5/f 為佳、較佳為4/6〜5/5。 λ 21 201121434 作為含有全脂大豆粉的麵衣材料’可使用含有：麵粉、 .及以HO重量％為佳、較佳為卜7重量％、最佳為 . 重量％之全脂大豆粉。 作為使用全脂大豆粉作為原料的油炸食品，可藉由使 該配方之含全脂大豆粉的麵糊，附著於畜肉或魚介類上， 並以油加以油炸而製造。 在此，作為油，可使用菜籽油、大豆油、棕櫚分餾油、 酯父換油等食用油脂，油炸可在14〇〜19〇〇c的溫度進行。 又，作為食材所使用的畜肉，可使用牛肉、豬肉、雞肉等， 作為魚介類’可使用蝦、扇貝等。 進而’可使用於將麵糊之原料也就是蛋黃之全部，取 代為全脂大豆粉及水。 另外’藉由將全脂大豆粉使甩於麵包粉，可提升油炸 食品的成形性及鬆脆感。 因此，油炸食品中，藉由不僅在麵糊中、而且在麵包 粉中亦使用全脂大豆粉，可獲得一種炸物，其食材也就是 畜肉或魚介類的口感良好’且成形性及鬆脆感提升β (實施例） 以下’藉由實施例來更加詳細地說明本發明，但本發 明並不受此等記載之任何限制。 [實施例1〜7、參考例1 :全脂大豆粉組成物之製造] 使用表1之原件，製造依表2〜4所示配方、亦即改變 大豆蛋白、澱粉、殿粉分解物、及乳化劑的種類或量而調 g. 22 201121434 配的含全脂大豆粉的組成物（實施例】〜7 )，以及製造依 表4所示配方、亦即不使用直鏈寡醣而使用海藻糖代替之 含全脂大豆粉的組成物（參考例1 )。 在此’全脂大豆粉使用了將乾燥大豆（原料）脫皮處 理後，進行加熱脫臭處理，之後藉由乾燥並粉碎處理而製 造的試製品（胰蛋白酶抑制因子（trypsin inhibit〇r)活性： 38.4TIU/mg)。 另外，表2中各成分的調配欄中，在大豆蛋白的情形 中是記載「大豆蛋白（1)及大豆蛋白（2)之合計量」的 數值’在乳化劑的情形中是記載「乳化劑（丨）、乳化劑（2) 及乳化劑（3 )之量、與乳化劑製劑（丨）及乳化劑製劑（2 ) 中所含乳化劑之量之合計量」的數值，在澱粉的情形中是 記載「澱粉⑴及殿粉⑺之合計量」的數值，在糊： 的情形中是記載「糊精⑴及糊精⑺之量、與17 201121434 Moreover, by using it in the batter, it not only improves the bulkiness of the top coat, but also enhances the crispiness of the top coat, and also makes the foodstuffs, that is, meat or fish, good in taste. For example, in the case of fried shrimp tempura or fried shrimp, the mouthfeel of the cockroach can be made to have a tension (with tension), while in the case of the fried pork chops, the meat can not be dried and the taste is soft (soft). By using the bread flour containing the composition of the whole fat-containing soybean powder of the present invention to fry the meat or fish-based food, the formability and crunchiness of the obtained fried food noodle can be improved, and Get a refreshing taste of the fried food. Therefore, in the 'fried foods', by using the composition containing the whole fat soy flour of the present invention not only in the batter but also in the bread flour, a refreshing taste fry can be obtained, and the ingredients are meat or fish. The taste of the class is good' and the formability and crunchiness are improved. When the composition containing the whole fat soybean powder of the present invention is used for improving the mouthfeel of the food using the flour, the food may specifically include a sponge cake, a Chinese steamed bread, a pizza dough, a long toast, and the like. Here, the fried food can be produced by attaching a top coat material or a batter liquid containing a composition containing full fat soybean powder to a foodstuff, that is, meat, fish, vegetables, and the like, and frying it with oil. Further, as will be described later, as the batter liquid to be used, it is possible to use a mixture of the top coat material and water in a weight ratio of 3/7 to 5/5, preferably 4/6 5/5. A mixture comprising: a dough and a composition comprising a full fat soy flour of preferably 1 to 10% by weight, preferably 1 to 7% by weight, most preferably 3 to 6% by weight. Here, as the oil, you can use edible oils such as sesame seed oil, soybean oil, palm fractionated oil, and oil change, and the frying can be carried out at a temperature of 140 to 19 (TC). As the meat, beef, meat, chicken, etc. can be used as the fish, and shrimp, scallops, etc. can be used. The composition containing the whole fat soybean powder of the present invention can be used in place of the flour. As the food, as described above In the food, a Hongpei food or a steamed food can be mentioned, and by using the composition containing the whole fat soybean powder of the present invention instead of the flour, the food can be given a fine and refreshing mouthfeel. As a full fat soybean powder using the present invention The composition is a substitute for the food of the flour, and specifically, the egg, the egg roll, and the steamed cake can be cited. Thereby, a cake roll or a steamed cake can be produced, and it can be made based on the viewpoint of allergy control. The flour-free composition of the present invention can be used to replace eggs and flour. As the food, steamed food can be mentioned in the food described by Bianyi &~ 0 m, 】 Food mouth' by making The composition containing the whole-known soy flour of the present invention is used instead of the egg and the title to impart a delicate and refreshing taste to the food. As a food containing the comprehensive ugly composition of the present invention instead of the egg and the uncle, In the case of steamed cakes, it is possible to make a steamed cake based on the viewpoint of allergy control. 'The meat does not contain flour and eggs in the original oysters. The amount of material used varies according to the target in real time. 'Used instead of muffin, # * °, egg pound cake, cookies, plaid muffin punch! No, brownie, and the total amount of eggs used in roasting, In the case of the raw materials, in the case of batter, the composition of the whole fat and soy flour can be used. The knife or all the eggs are replaced by the 19 boxes of the invention. 201121434 Contains full fat soybeans The composition of the powder and the water. In the case where the human is used in place of a part of the egg, as long as it is a part of the egg used for the raw material of the 叩 raw material, it can be substituted for the composition containing the whole fat big five powder of the present invention. Specifically, it can replace the weight % of raw egg, for example in the sea In the case of a cake, 10 to 50% by weight of the egg in the raw material may be further substituted for the composition containing the whole fat soybean powder of the present invention. Further, when used to improve the taste of the food using the flour, in the sponge egg, Chinese style In the case of a taro, a pizza crust, and a long toast, for example, a raw material flour of 5 to 15% by weight is substituted for the composition containing the full fat soybean powder of the present invention. The topcoat of the powder composition is a composition containing full flour soy flour, preferably 1 to 10% by weight, preferably 17% by weight, most preferably 3 to 6% by weight. Further, 'as a batter containing the composition of the full fat soybean powder of the present invention', a mixture of the top coat material and water of the above formula may be mentioned, and the weight ratio of the top coat material to water is preferably 3/7 to 5/5. Preferably, it is 4/6 to 5/5. The fried food of the present invention can be produced by attaching a batter containing a composition of the whole glutinous soybean meal containing the formulation to livestock meat or fish and frying it with oil. In addition, in the case where the composition containing the whole fat soybean powder of the present invention is additionally used as a new raw material, the amount of the composition is also different depending on the target food, and the ratio of the raw material of the food is 0.5 to 1 The amount of solids weight of 5% by weight (the weight of the original material other than water). In addition, in the present invention, the use of a composition containing full fat soybean powder as 20 201121434 as a raw material 'is not only refers to the use of the composition containing the full fat soybean powder itself for the manufacture of food, but also includes separately blending the whole fat containing soybeans. Each component contained in the composition of the powder is used as a result of the production of the food. A method for producing a composition containing the whole fat soybean powder of the present invention will be described. The full fat soybean powder-containing composition of the present invention can be obtained by using a full-fat soybean powder, a soy protein, a linear oligosaccharide, and an emulsifier: a conical spiral mixer (Nauta mixer), a spiral belt mixer. A mixer such as a ribbon blender, a v-type mixer, or a Matcon mixer is produced by mixing. Further, it can also be produced by placing each raw material in a plastic bag and vibrating and mixing. Moreover, in the case of blending: food additives such as starch, dextrin, rice flour, or corn flour, stabilizer, preservative, sweetener, flavor, coloring agent, antioxidant, etc., it can be combined with whole fat soy flour, soybean The addition of the protein, the linear oligosaccharide, and the emulsifier is carried out simultaneously or before and after the addition. Especially for fried foods, even if the whole fat soybean powder is not used in the batter, the whole fat soybean powder is used, and the food is also good in the meat or fish. . Specifically, in the case of fried tempura or fried shrimp, the mouthfeel of the scorpion can be made to have a tension (in the case of a pork chops), in the case of a fried pork chops, the 丨丨 π /± ^ λ 洱The meat will not dry out and make the mouth soft (soft). As a facial enamel containing full-fat large self-powder iVS Ar. Ltu, the ratio of the top coat material to the water of the following formula can be exemplified as a weight ratio of 3/7 to 5/f. Preferably, it is preferably 4/6 to 5/5. λ 21 201121434 As a top coat material containing full fat soy flour, it is possible to use a whole fat soybean powder containing: flour, and preferably HO% by weight, preferably 7% by weight, most preferably .% by weight. The fried food using the whole fat soybean powder as a raw material can be produced by adhering the batter containing the whole fat soybean powder of the formulation to the meat or fish and frying it with oil. Here, as the oil, edible fats and oils such as rapeseed oil, soybean oil, palm fractionated oil, and ester parent oil can be used, and the frying can be carried out at a temperature of 14 〇 to 19 〇〇c. Further, as the meat used for the food, beef, pork, chicken, etc. can be used, and shrimps, scallops, and the like can be used as the fish. Further, it can be used to replace all of the raw material of the batter, that is, egg yolk, with whole fat soybean powder and water. In addition, by forming the whole fat soybean powder on the bread flour, the formability and crispness of the fried food can be improved. Therefore, in the fried food, a full-fat soybean powder can be used not only in the batter but also in the bread flour, and a fried material can be obtained, and the food material is good in meat or fish, and the formability and crispness are good. Sense of Enhancement β (Examples) Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by the description. [Examples 1 to 7, Reference Example 1: Production of Full Fat Soybean Powder Composition] Using the original of Table 1, the formulation shown in Tables 2 to 4 was produced, that is, the soybean protein, the starch, the powder decomposition product, and 22 201121434 Composition containing full fat soy flour (Examples ~ 7 ), and using the formula shown in Table 4, that is, using linear oligosaccharides without using linear oligosaccharides A composition containing full fat soybean powder instead of sugar (Reference Example 1). Here, the full-fat soybean powder is subjected to a peeling treatment of dried soybeans (raw material), followed by heating and deodorizing treatment, and then dried and pulverized to produce a prototype (trypsin inhibit〇r) activity: 38.4 TIU/mg). In the case of the soy protein, the value of the "soy protein (1) and the soy protein (2)" is described in the formulation column of each component in Table 2, and in the case of an emulsifier, the "emulsifier" is described. The value of (丨), the amount of the emulsifier (2) and the emulsifier (3), and the amount of the emulsifier contained in the emulsifier preparation (丨) and the emulsifier preparation (2), in the case of starch In the case of paste: the amount of "dextrin (1) and dextrin (7) is described in the case of paste:

製劑⑴及乳化劑製劑⑺中所含糊精之量之合計曰 的數值。 里J 含全脂大豆粉的組成物 5〇〇 g)放入塑膠袋，振動3 用金屬篩’再次放入塑膠袋 ’是藉由將各原料粉末（合計 分鐘而均勻混合後，通過糕點 ’振動5分鐘而製造。 23 為-·· 201121434 [表i] 表1所使用的原 料 原料名 商品名 物質名或内容 製造者或販½•者 全脂大豆粉 全脂大_&粉 ~....... 大豆蛋白（1) Solpy 4000 粉末狀分離大豆蛋白 曰清舆利友集圏股份有限公司 大豆蛋白（2) Soyaflower FT-N 脫脂大豆粉末 曰清奥利友集團股份有限公司 直鏈寡醣 Oligotose 直鏈寡醣 三菱化學食品股份有限公司 乳化劑（1) Poem B-10 甘油脂肪酸酯 理研維他命股份有限公司 乳化劑（2) Ryoto S-1170 蔗糖脂肪酸酯 三菱化學食品股份有限公司 乳化劑（3) DK ester FI 10 庶糖脂肪酸醋 第一工業製藥股份有限公司 乳化劑製劑（1) Ryoto CP-B001 乳化劑(蔗糖脂肪酸酯、甘 油脂肪酸酯)66.7重量0/〇、 糊精30重量％、 其他(纖維素、CMC-Na)3.3 重量％ 三菱化學食品股份有限公司 乳化劑製劑（2) DK Foamer B110 乳化劑(蔗糖脂肪酸酯、甘 油脂肪酸酯、山梨醇酐脂 肪酸酯)23重量％、 糊精77重量％ 第一工業製藥股份有限公司 澱粉（1) Nerikomi No.9R 交聯馬鈐薯澱粉 松谷化學股份有限公司 澱粉（2) 特士幌澱粉 馬龄箸搬粉 東海澱粉股份有限公司 糊精（1) 高度分支環狀糊精 糊精 江崎固力果股份有限公司 糊精（2) Pinedex#100 糊精 松谷化學股份有限公司 海藻糖 Treha 海藻糖 林原商事股份有限公司 ά*·. 24 201121434 [表 2]__ 含全脂大豆粉的組成物之配方The total value of the amount of dextrin contained in the preparation (1) and the emulsifier preparation (7).里J contains the composition of the full-fat soy flour 5〇〇g) in a plastic bag, vibrating 3 using a metal sieve 're-inserted into a plastic bag' by using each raw material powder (total mixing and then passing through the pastry) Vibrated for 5 minutes to manufacture. 23 For -·· 201121434 [Table i] The raw material name used in Table 1 The name of the product name or the content of the manufacturer or the manufacturer of the whole fat soybean powder full fat _& powder ~. ...... Soy Protein (1) Solpy 4000 Powdery Separation Soy Protein 曰 舆 Lili Group Co., Ltd. Soy Protein (2) Soyaflower FT-N Defatted Soybean Powder 曰清奥利友集团有限公司Chain Oligosaccharide Oligotose Linear Oligosaccharide Mitsubishi Chemical Food Co., Ltd. Emulsifier (1) Poem B-10 Glycerol Fatty Acid Ester Synthetic Vitamin Co., Ltd. Emulsifier (2) Ryoto S-1170 Sucrose Fatty Acid Ester Mitsubishi Chemical Food Co., Ltd. Company Emulsifier (3) DK ester FI 10 Ester Fatty Acid Vinegar First Industrial Pharmaceutical Co., Ltd. Emulsifier Preparation (1) Ryoto CP-B001 Emulsifier (Sucrose Fatty Acid Ester, Glycerol Fatty Acid Ester) 66.7 Weight 0/ , dextrin 30% by weight, other (cellulose, CMC-Na) 3.3% by weight Mitsubishi Chemical Food Co., Ltd. emulsifier preparation (2) DK Foamer B110 emulsifier (sucrose fatty acid ester, glycerin fatty acid ester, sorbitan) Fatty acid ester) 23% by weight, dextrin 77% by weight First Industrial Pharmaceutical Co., Ltd. Starch (1) Nerikomi No.9R Crosslinked horse yam potato starch Songgu Chemical Co., Ltd. Starch (2) Special glutinous starch horse age 箸 moving Diandonghai Starch Co., Ltd. Dextrin (1) Highly branched cyclic dextrin dextrin Jiangqi Guli Fruit Co., Ltd. Dextrin (2) Pinedex #100 Dextrin Pine Valley Chemical Co., Ltd. Trehalose Treha Trehalose Linyuan Commercial Co., Ltd. Companyά*·. 24 201121434 [Table 2]__ Formulation of composition containing full fat soy flour

[表3] 表3含全脂大. §·粉的組成物之gii ~一----- 原料名 實施例4 實施例5 實施例6 調配量 各成分的調配 調配量 各成分的調配 調配量 分的調配 (重量％) 量(重量％) (重量°/c〇 量(重量％) (重量％) 量(重量％) 全脂大豆粉 70.0 70.0 70.0 70.0 70.0 70.0 大豆蛋白（1) 4.4 9.4 3.0 8.0 4.4 9.4 大豆蛋白（2) 5.0 5.0 5.0 直鏈寡醣 8.0 8.0 8.0 8.0 8.0 8.0 乳化劑0) 1.0 乳化劑之合計 1.0 乳化劑之合計 1.0 乳化劑之合計 乳，匕劑⑵ 0 量3.0 0 量1.9 0 量2.4 乳化劑（3) 2.0 0 1.4 乳化劑製劑（1) 0 0 0 乳化劑製劑（2) 0 4.0 0 ^ 殿粉（1) 4.8 8.6 5.0 9.0 4.8 — 9.2 澱粉（2) 3.8 4.0 4.4 糊精（1) 0 糊精之合計量 0 糊精之合計量 0 糊精之合計量 糊精（2) 1.0 1.0 0 3.1 1.0 1.0 海藻糖 ... 0 0 0 0 0 0 合計 100.0 — 100.0 — 100.0 —[Table 3] Table 3 contains full fat. §·Gini composition of the powder gii ~ one ----- material name Example 4 Example 5 Example 6 Formulation amount of each component The blending amount of each component The amount of the component (% by weight) (% by weight) (weight % / c 〇 (% by weight) (% by weight) (% by weight) Full-fat soy flour 70.0 70.0 70.0 70.0 70.0 70.0 Soy protein (1) 4.4 9.4 3.0 8.0 4.4 9.4 Soy protein (2) 5.0 5.0 5.0 Linear oligosaccharide 8.0 8.0 8.0 8.0 8.0 8.0 Emulsifier 0) 1.0 Total emulsifier 1.0 Total emulsifier 1.0 Total emulsifier, bismuth (2) 0 Quantities 3.0 0 Amount 1.9 0 Amount 2.4 Emulsifier (3) 2.0 0 1.4 Emulsifier preparation (1) 0 0 0 Emulsifier preparation (2) 0 4.0 0 ^ Temple powder (1) 4.8 8.6 5.0 9.0 4.8 — 9.2 Starch (2) 3.8 4.0 4.4 Dextrin (1) 0 Total of dextrin 0 Total of dextrin 0 Total dextrin of dextrin (2) 1.0 1.0 0 3.1 1.0 1.0 Trehalose... 0 0 0 0 0 0 Total 100.0 — 100.0 — 100.0 —

25 201121434 [表4] 表4含全脂大豆粉的组成物之配方 原料名 實施例4 實施例5 調配量 (重量％) 各成分的調配量 (重量％) 調配量 (重量°/〇) 各成分的調配量 (重量 全脂大豆粉 70.0 70.0 70.0 70.0 大豆蛋白（1) 4.0 9.0 3.0 8.0 大豆蛋白（2) 5.0 5.0 直鏈寡酶 8.0 8.0 0 0 乳化劑（1) 1.0 乳化劑之合計量 1.8 1.0 乳化劑之合計量 2.3 1化劑（2) 0 0 乳化劑（3) 0 0 乳化劑製劑（1) 0 2.0 乳化劑製劑（2) 3.5 0 澱粉（1) 4.5 8.5 3.8 7.6 殿粉（2) 4.0 3.8 糊精（1) 0 糊精之合計量 2.7 2.0 糊精之合計量 2.6 糊精（2) 0 0 海藻糖 0 9.4 9.4 合計 100.0 — 100.0 — [實施例8〜14、參考例2 :磅蛋糕之製造及評價（用於代 替蛋）] 使用實施例1〜7之含全脂大豆粉的組成物作為蛋的 替代品’來製造磅蛋糕（實施例8〜14，配方：表5 )。作 為比較用之對照組，使用了具有食品的風味及口感之改良 效果的參考例1之含全脂大豆粉的組成物作為蛋的替代 品，來製造磅蛋糕（參考例2，配方：表5 )。 首先，以混合機（商品名：Kenmix mixer，愛工舍製 作所股份有限公司製，使用加熱器）來混合酥油（商品名： Royal Short 20 ’曰清奥利友集團股份有限公司製）與上白 糖°於其中添加並混合事先與水混合的含全脂大豆粉的組 S- 26 201121434 成物。接著，添加事先經粉體混合的低筋麵粉（商品名： • Violet，曰清製粉股份有限公司製）與發粉，稍加混合（輕 輕混合）。將所獲得的麵糰放入模型（底邊為22.5 cm，底 之橫邊為6.5 cm，高6.5 cm，上部開口面為25 cmx8.3 cm) 内，用烤箱以上火180°C、下火160°C來烘焙50分鐘，而 製造磅蛋糕。 對於所製造的磅蛋糕，進行外觀觀察及官能評價（風 味及口感）。評價結果顯示於表6〜表8。 [表5] 表5磅蛋糕之配方 原料名 實施例8〜14 參考例2 調配量 (重量％) 調配量 (重量％) 低筋麵粉 30.12 30.12 發粉 0.60 0.60 穌油 24.10 24.10 上白糖 15.06 15.06 含全脂大豆粉的組成物 (實施例1〜7) 10.03 0 含全脂大豆粉的組成物 (參考例1) 0 10.03 水 20.09 20.09 合計 100.0 100.0 原料的合計重量（g) 400 g 400 g [表6] 表6磅蛋糕之評價結果 實施例8 實施例9 實施例10 外觀 與參考例2幾乎相同 與參考例2幾乎相同 與參考例2幾乎相同 風味及口感 風味良好，濕潤，相 較於參考例2而有更 加鬆軟的口感。而 且，是細緻且清爽的 口感。 風味良好，濕潤，相 較於參考例2而有更 加鬆軟的口感。而 且，是細緻且清爽的 口感。 風味良好，相較於參 考例2而有更加鬆軟 的口感。具有脆度， 是細緻且清爽的口 感9-.25 201121434 [Table 4] Table 4 Formulations of the composition containing the whole fat soybean powder Example 4 Example 5 Formulation amount (% by weight) The amount of each component (% by weight) The amount (weight ° / 〇) Formulation amount of ingredients (weight full-fat soy flour 70.0 70.0 70.0 70.0 soy protein (1) 4.0 9.0 3.0 8.0 soy protein (2) 5.0 5.0 linear oligozyme 8.0 8.0 0 0 emulsifier (1) 1.0 total amount of emulsifier 1.8 1.0 Total amount of emulsifier 2.3 1 agent (2) 0 0 Emulsifier (3) 0 0 Emulsifier preparation (1) 0 2.0 Emulsifier preparation (2) 3.5 0 Starch (1) 4.5 8.5 3.8 7.6 Temple powder (2 4.0 3.8 Dextrin (1) 0 Total amount of dextrin 2.7 2.0 Total amount of dextrin 2.6 Dextrin (2) 0 0 Trehalose 0 9.4 9.4 Total 100.0 — 100.0 — [Examples 8 to 14, Reference Example 2: Manufacture and evaluation of pound cakes (for replacing eggs)] The pound cake was made using the composition of full fat soybean powders of Examples 1 to 7 as a substitute for eggs (Examples 8 to 14, Formulation: Table 5) As a control group for comparison, a reference having an improved effect of flavor and texture of food was used. A composition containing full fat soy flour is used as a substitute for eggs to make a pound cake (Reference Example 2, Formulation: Table 5). First, a mixer (trade name: Kenmix mixer, manufactured by Aijo Co., Ltd.) , using a heater) to mix the ghee (trade name: Royal Short 20 '曰清奥利友集团股份有限公司) and the white sugar ° to which it is added and mixed with water-containing soy flour-containing group S- 26 201121434 成成. Next, add low-gluten flour (trade name: • Violet, manufactured by Minqing Powder Co., Ltd.), which has been previously mixed with powder, with a powder, slightly mixed (lightly mixed). Put into the model (22.5 cm at the bottom, 6.5 cm at the lateral side, 6.5 cm at the top, and 25 cmx8.3 cm at the upper open surface). Bake at 180 °C above the oven and 160 °C under the fire. In the minute, the pound cake was made. For the manufactured pound cake, appearance observation and functional evaluation (flavor and taste) were carried out. The evaluation results are shown in Table 6 to Table 8. [Table 5] Table 5 pound cake formula material name example 8~14 Reference Example 2 Amount (% by weight) Formulation amount (% by weight) Low-gluten flour 30.12 30.12 Hair powder 0.60 0.60 Oil 24.10 24.10 Top sugar 15.06 15.06 Composition containing full-fat soybean powder (Examples 1 to 7) 10.03 0 Full-fat soybean powder Composition (Reference Example 1) 0 10.03 Water 20.09 20.09 Total 100.0 100.0 Total weight of raw materials (g) 400 g 400 g [Table 6] Evaluation results of Table 6 pound cake Example 8 Example 9 Example 10 Appearance and Reference Example 2 was almost the same as Reference Example 2, and the reference sample 2 had almost the same flavor and taste, and was moist, and had a softer mouthfeel than Reference Example 2. Moreover, it is a delicate and refreshing taste. The flavor is good and moist, and has a softer mouthfeel than that of Reference Example 2. Moreover, it is a delicate and refreshing taste. The flavor was good and it had a softer mouthfeel than that of Reference Example 2. Has a crispness, is a delicate and refreshing mouthfeel 9-.

S 27 201121434 [表7] 表7磅蛋糕之評價結果 實施例11 實施例12 實施例13 外觀 與參考例2幾乎相同 與參考例2幾乎相同 與參考例2幾乎相同 風味及口感 風味良好，濕潤，相 較於參考例2而有更 加鬆軟的口感。賴微 有脆度，是細緻且清 爽的口感。 風味良好，濕潤，相 較於參考例2而有更 加鬆軟的口感。賴微 有脆度，是細緻且清 炎的口感。 風味良好，濕潤，相 較於參考例2而有更 加鬆軟的口感。稍微 有脆度，是細緻且清 炎的口感。 [表8] 表8磅蛋糕之評價結果 實施例14 參考例2 外觀 與參考例2幾乎相 同。 上部發生龜裂，膨脹 為圓頂狀。 風味及口感 風味良好，濕潤，相 較於參考例2而有更 加鬆軟的口感。務微 有脆度，是細緻且清 爽的口感。 風味良好，濕潤而柔 軟潤，具有鬆軟的口 感。 由表6〜8的結果可知，相較於參考例2的磅蛋糕（使 用了具有食品之風味及口感改良效果的參考例1之含全脂 大豆粉的組成物），使用了本發明之含全脂大豆粉的組成物 的磅蛋糕（實施例8〜14 )在外觀、風味、及鬆軟口感的 觀點上為同等程度，進而有著細緻且清爽的口感。其中， 特別在考慮到口感及製造成本時，可知以實施例14中所使 用的實施例7之含全脂大豆粉的組成物為最佳。又，實施 例8〜14的磅蛋糕，即便原料中並未使用蛋，風味、口感 仍為良好，所以對於蛋會過敏的人也可美味地食用。 以下的食品之評價試驗中，使用實施例7之含全脂大 豆粉的組成物作為本發明之產品來進行評價。 28 201121434 [實施例15、比較例丨、2、參考例3:小甜餅之製造及評價 .(用於代替蛋）] • 使用實施例7之含全脂大豆粉的組成物作為蛋的替代 品，來製造小甜餅（實施例15，配方：表9)。作為比較用 之對照組，製造了：未使用含全脂大豆粉的組成物而使用 全蛋的小甜餅（比較例丨，配方：表9 )、使用了全脂大豆 泰（與實施例1所使用的試製品相同者，騰蛋白酶抑制因 子活性：38.4TIU/mg)作為蛋的替代品的小甜餅（比較例 配方.表9)、使用了具有食品的風味及口感之改良效 果的參考例1之含全脂大豆粉的組成物作為蛋的替代品的 小甜餅（參考例3，配方：表9 )。 首先，將無鹽奶油與上白糖以混合機（商品名：Kenmix mixer，愛工舍製作所股份有限公司製，使用加熱器）來混 練至呈白色奶油狀為止。接著，於混合機中，逐次少許地 添加並混合：事先與水混合的含全脂大豆粉的組成物全 蛋、或事先與水混合的全脂大豆粉。於混合物中，添加以 筛子篩過的低筋麵粉（商品名：vi〇let，日清製粉股份有限 公司製）並稍加混合（輕輕混合）。將混合完成的麵糰作成 .一塊’在冰箱醒發1小時以上。將醒發完成的麵糰，以壓 麵機延展至5 mm的厚度。將延展完成的麵糰，切成直徑 4.3 cm的圓形。將切成的麵糰，用烤箱以上火18〇<»c、下 火160°C來烘焙2〇〜23分鐘，而製造小甜餅。 對於所製造的小甜餅，進行外觀觀察及官能評價（風 味及口感）。評價結果顯示於表1〇。 29 201121434 [表9] 表9 小甜餅之配方 實施例15 比較例1 比較例2 參考例3 原料名 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 低筋麵粉 48.78 48.78 48.78 48.78 無鹽奶油 24.39 24.39 24.39 24.39 上白糖 17.07 17.07 17.07 17.07 含全脂大豆粉的組成物 (實施例7) 2.44 0 0 0 全蛋 0 9.76 0 0 全脂大豆粉 0 0 2.44 0 含全脂大豆粉的組成物 (參考例1) 0 0 0 2.44 水 7.32 0 7.32 7.32 合計 100.0 100.0 100.0 100.0 原料的合計重量（g) 205 g 205 g 205 g 205 g [表 i〇] 表10 小甜食 f之評價結果 實施例15 比較例1 比較例2 參考例3 外觀 與比較例1幾乎 相同。 — 與比較例1幾乎 相同。 與比較例1幾乎 相同。 風味及口感 相較於參考例3 而更加有細緻且 清爽、鬆脆的口 感，且入口即化感 良好。 具有蛋的風味，且 鬆脆，但口感稍 重，入口即化感不 良。 有粗糙的細沙感 (粗糙且硬的感 覺），口感亦稍 重，相較於比較例 1，入口即化感不 良。 相較於比較例1 而有較清爽的口 感，且入口即化感 亦佳。 實施例1 5的小甜餅，即便原料中並未使用蛋，風味、 口感仍為良好，所以對於蛋會過敏的人也可美味地食用。 [實施例1 6、比較例3、4、參考例4 :海綿蛋糕之製造及評 價（用於代替部分的蛋黃（1〇重量％))] 使用實施例7之含全脂大豆f的組成物作為蛋黃的部 分替代品，來製造海綿蛋糕（實施例16，配方：表11 )。 S' 30 201121434 作為比較用之對照組’製造了 ：未使用含全脂大豆粉的組 成物而使用蛋黃的海綿蛋糕（比較例3，配方：表u)、使 用了全脂大豆粉（與實施例！所使用的試製品相同者，姨 蛋白酶抑制因子活性：38 4TIU/mg)作為蛋黃的部分替代 -的海綿蛋糕（比較例4，配方：表u)、使用了具有食品 的風味及口感之改良效果的參考们之含全脂大豆粉的組 成物作為蛋黃的部分替代品的海絲蛋糕（參考例4，配方： 表 11 )。 .、先將蛋白與1 /2之量的上白糖以混合機（商品 mix mixer，愛工舍製作所股份有限公司製，使 進料斗，㈣）打泡至能立起的程度。接著，將蛋黃與i /2之里的上白糖以混合機（商品名：Kenmix mixer，愛工 舍製作所股份有限公司製）打泡至呈漠稠狀（拉起後可留痕 跡而不易消失)的程度。另外，在中途添加並说合：事先與 水混合的含全脂大$1 大丑粉的組成物、或事先與水混合的全脂 大豆粉。將蛋白公1 a Α -人加入至打泡後的蛋黃中，混合至使 泡沫不會消失。於混合物中添加事先以篩子篩過的低筋 麵粉（商品名：Vi〇let， 曰〉月製粉股份有限公司製）並稍加 混輕輕混合）冑’添加並混合已溶解的無鹽奶油。將 斤獲仔。的麵糊机入直把為i 8⑽的圓形模髮，用烤箱以上 C下火160 C來烘培30分鐘，而製造海綿蛋糕。 ί :所製每的海綿蛋糕，進行外觀觀察及官能評價(風 味及口感）。評價結果顯示於表12β 31 s, 201121434 表11 [表 11] 海綿蛋糕之配方S 27 201121434 [Table 7] Evaluation results of Table 7 pound cakes Example 11 Example 12 Example 13 The appearance is almost the same as that of Reference Example 2, which is almost the same as Reference Example 2, and the reference sample 2 has almost the same flavor and taste. The flavor is good, moist, Compared with Reference Example 2, there is a softer mouthfeel. Lai Wei has a crisp, delicate and refreshing taste. The flavor is good and moist, and has a softer mouthfeel than that of Reference Example 2. Lai Wei has a crisp, delicate and clear taste. The flavor is good and moist, and has a softer mouthfeel than that of Reference Example 2. Slightly brittle, it is a delicate and clear taste. [Table 8] Evaluation results of Table 8 pound cakes Example 14 Reference Example 2 Appearance It is almost the same as Reference Example 2. The upper part is cracked and expanded into a dome shape. Flavor and taste The flavor is good and moist, and has a softer mouthfeel than that of Reference Example 2. It has a crispness and is a delicate and refreshing taste. Good flavor, moist and soft, with a soft mouthfeel. From the results of Tables 6 to 8, it is understood that the pound cake according to Reference Example 2 (the composition containing the full fat soybean powder of Reference Example 1 having the flavor and taste improving effect of the food) was used. The pound cake of the composition of the whole fat soybean powder (Examples 8 to 14) was equivalent in terms of appearance, flavor, and soft mouthfeel, and further had a fine and refreshing mouthfeel. Among them, in particular, in consideration of the texture and the production cost, it was found that the composition containing the full fat soybean powder of Example 7 used in Example 14 was the most preferable. Further, in the pound cakes of Examples 8 to 14, even if the eggs were not used in the raw materials, the flavor and texture were good, and those who were allergic to the eggs could also be eaten deliciously. In the following evaluation test of the food, the composition containing the whole fat soybean powder of Example 7 was used as the product of the present invention for evaluation. 28 201121434 [Example 15, Comparative Example, 2, Reference Example 3: Manufacturing and Evaluation of Cookies. (for replacing eggs)] • Using the composition containing full fat soybean powder of Example 7 as an alternative to eggs To make cookies (Example 15, Formulation: Table 9). As a comparative control group, a cookie using whole eggs without using a composition containing full fat soybean powder (Comparative Example, Formula: Table 9) was used, and Full Fat Soybean (using Example 1) was used. The same sample used, the protease activity: 38.4 TIU/mg) was used as a substitute for eggs (Comparative Example, Table 9), and the reference for improving the flavor and taste of the food was used. The composition containing the whole fat soybean powder of Example 1 was used as a substitute for eggs (Reference Example 3, Formulation: Table 9). First, the salt-free cream and the white sugar were mixed in a white creamy state by a mixer (trade name: Kenmix mixer, manufactured by Aijo Co., Ltd., using a heater). Next, in the mixer, a small amount of the whole fat-containing soybean powder-containing composition whole egg or a full-fat soybean powder previously mixed with water was added and mixed one by one. To the mixture, a low-gluten flour (trade name: vi〇let, manufactured by Nisshin Mill Co., Ltd.) sieved by a sieve was added and mixed slightly (lightly mixed). The mixed dough is made into a piece of 'awake in the refrigerator for more than 1 hour. The finished dough will be stretched to a thickness of 5 mm with a press machine. The stretched dough was cut into a circle of 4.3 cm in diameter. The cut dough is baked with a fire of 18 〇 <»c, and fired at 160 ° C for 2 〇 to 23 minutes to make a cookie. For the prepared cookies, appearance observation and sensory evaluation (wind and taste) were performed. The evaluation results are shown in Table 1. 29 201121434 [Table 9] Table 9 Formulation of cookies Example 15 Comparative Example 1 Comparative Example 2 Reference Example 3 Preparation amount of raw material name (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Low-gluten flour 48.78 48.78 48.78 48.78 Unsalted butter 24.39 24.39 24.39 24.39 Upper white sugar 17.07 17.07 17.07 17.07 Composition containing full-fat soy flour (Example 7) 2.44 0 0 0 Whole egg 0 9.76 0 0 Full-fat soy flour 0 0 2.44 0 Composition containing full-fat soybean powder (Reference Example 1) 0 0 0 2.44 Water 7.32 0 7.32 7.32 Total 100.0 100.0 100.0 100.0 Total weight of raw materials (g) 205 g 205 g 205 g 205 g [Table i〇] Evaluation result of 10 small confections f Example 15 Comparative Example 1 Comparative Example 2 Reference Example 3 The appearance was almost the same as that of Comparative Example 1. — Almost identical to Comparative Example 1. It is almost the same as Comparative Example 1. Flavor and mouthfeel Compared with Reference Example 3, it has a finer, clearer, crisper mouthfeel, and the mouth feels good. It has an egg flavor and is crispy, but the mouthfeel is slightly heavier and the entrance is not well-developed. There is a rough fine sand (rough and hard feeling), and the taste is slightly heavier. Compared with Comparative Example 1, the entrance is not good. Compared with Comparative Example 1, it has a refreshing mouthfeel, and the entrance is also good. In the cookie of Example 1, even if the egg was not used in the raw material, the flavor and the mouthfeel were good, so that people who are allergic to the egg can also eat deliciously. [Example 1 6 , Comparative Example 3, 4, Reference Example 4: Production and evaluation of sponge cake (used to replace part of egg yolk (1% by weight))] The composition containing full fat soybean f of Example 7 was used. As a partial substitute for egg yolk, a sponge cake was made (Example 16, Formulation: Table 11). S' 30 201121434 As a comparative control group, manufactured: a sponge cake using egg yolk without using a composition containing full fat soybean powder (Comparative Example 3, formulation: Table u), using full fat soybean powder (with implementation) Example: The same sample used, chymotrypsin inhibitor activity: 38 4 TIU/mg) as a partial replacement of egg yolk - sponge cake (Comparative Example 4, formulation: Table u), using the flavor and taste of the food A reference to the improvement effect of the composition containing the full fat soy flour as a partial substitute for the egg yolk (refer to Example 4, Formulation: Table 11). In the first place, the protein and the amount of 1 / 2 of the white sugar are mixed with a mixer (product mix mixer, manufactured by Aijo Co., Ltd., and the feed hopper, (4)) to the extent that it can stand up. Next, the egg yolk and the white sugar in the i /2 are foamed in a mixer (trade name: Kenmix mixer, manufactured by Aijo Co., Ltd.) to a deserted shape (the trace can be left after the pull up and does not easily disappear). degree. In addition, it is added and said in the middle: a composition containing a whole fat of $1 large ugly powder mixed with water or a full-fat soybean powder previously mixed with water. Add the protein 1 a Α - human to the yolk after soaking, and mix until the foam does not disappear. To the mixture, a low-gluten flour (trade name: Vi〇let, 曰 〉 月 制 股份有限公司 ) ) ) ) ) ) ) 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 Get the catty. The batter machine was straight into the round shape of i 8 (10), and baked for more than 30 minutes with a C above the oven C to make a sponge cake. ί : Each sponge cake prepared was observed for appearance and functional evaluation (wind and taste). The evaluation results are shown in Table 12β 31 s, 201121434 Table 11 [Table 11] Formulation of sponge cake

風味及口感 具有蛋的風味，相 較於參考例4而 為細緻且清爽、鬆 軟的口感 :鬆軟的口感，但務 硬且稍乾燥。 具有蛋的風味，甜 味強’相較於比較 例3而為較鬆軟 的口感，但稍硬 具有蛋的風味，相 較於比較例3而 為較鬆軟的口感 [實施例17、比較例5、6、參考例5 ··海綿蛋糕之製造及評 價（用於代替部分的蛋黃（50重量％))] 使用實施例7之含全脂大豆粉的組成物作為蛋黃的部 分替代品，來製造海綿蛋糕（實施例17，配方：表13)。 作為比較用之對照組，製造了 ：未使用含全脂大豆粉的組 成物而使用蛋黃的海綿蛋嚷.（比較例5,配方：表13)、使 用了全脂大豆粉（與實施例丨所使用的試製品相同者，胰 32 201121434 蛋白酶抑制阳之. J因子活性：38 4TIlJ/ 、 * 品的海綿蛋_ f ^ g)作為蛋！的部分替代 的風味及口残< )使用了具有食品 改良效果的參考例1之含全P女-> 成物作為蛋黃炙a全月日大且粉的組 表⑴。蛋-的部分替代品的海綿蛋糕(參考例5,配方: 名：Kenmix將蛋白與1/2之量的上白糖以混合機（商品 進料斗(h X如…’愛工舍製作所股份有限公司製，使用 打泡至能直立的程度。接著，將蛋黃與, 舍製作1 糖以混合機（商品名：Kenm ，愛工 跡而不县：伤有限公司製）打泡至呈濃稠狀(拉起後可留痕 消Μ的程度。另外，在中途添加並混合：事先與 大:的含全脂大豆粉的組成物、或Μ與水混合的全脂 ^ 1蛋白分3次加入至打泡後的蛋黃中，混合至使 泡未不會消失。於混合 麵粉 添加事先以筛子篩過的低筋 混人…·⑴以’日清製粉股份有限公司製）並精加 二輕輕混合”灸’添加並混合已炫解的無鹽奶油。將 -侍。的麵糊流入直徑為18⑽的圓形模型用烤箱以上 、C下火160c來供培30分鐘，而製造海綿蛋糕。 對於所製造的海绵蛋糕，進行外觀觀察及官能評價（風 禾及口感）。評價結果顯示於表M。Flavor and mouthfeel It has an egg flavor and is a fine, refreshing and soft mouthfeel compared to Reference Example 4: a soft mouthfeel, but it is hard and slightly dry. It has an egg flavor and a strong sweet taste. It is a softer mouthfeel than Comparative Example 3, but has a slightly harder egg flavor and a softer mouthfeel than Comparative Example 3 [Example 17, Comparative Example 5] 6, Reference Example 5 · Manufacturing and Evaluation of Sponge Cake (Used in place of part of egg yolk (50% by weight))] Using the composition containing full fat soybean powder of Example 7 as a partial substitute for egg yolk Sponge cake (Example 17, Formulation: Table 13). As a comparative control group, sponge egg tart using egg yolk without using a composition containing full fat soybean powder was produced (Comparative Example 5, Formulation: Table 13), and full fat soybean powder was used (for Examples 丨The test sample used is the same, pancreatic 32 201121434 protease inhibits Yangzhi. J factor activity: 38 4TIlJ/, * product sponge egg _ f ^ g) as an egg! Partially substituted flavor and mouthgap<) The composition of the whole P-girls of the reference example 1 having the food-improving effect was used as the group of the egg yolk a full moon and powder (1). Egg-partial replacement sponge cake (Reference Example 5, Formulation: Name: Kenmix protein and 1/2 amount of white sugar in a mixer (commodity feed hopper (h X......made by Love Works Co., Ltd.) , use the foaming to the extent that it can stand upright. Then, the egg yolk and the yoghurt are made into a blender (trade name: Kenm, love work, not county: made by the company) to foam thicker (pull up) In addition, the degree of elimination can be traced. In addition, it is added and mixed in the middle: the composition of the full-fat soybean powder containing the whole: or the whole fat 1 protein mixed with water and the water is added to the foaming 3 times in advance. In the egg yolk, mix until the bubbles do not disappear. Add the low-gluten mixed with the sieve beforehand to the mixed flour... (1) with 'Nissin Milling Co., Ltd.') and add two gently mixes the moxibustion Add and mix the dazzling unsalted cream. Put the batter into a circular model with a diameter of 18 (10) and use the oven for more than 30 minutes to make a sponge cake. For the sponge cake made. , for appearance observation and functional evaluation (wind and taste) The evaluation results are shown in Table M.

33 I 201121434 [表 13] 表13海綿蛋枝之配方 實施例17 比較例5 比較例6 參考例5 原料名 調配量 (重量°/〇) 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 低劝知粉 22.54 22.54 22.54 22.54 無鹽奶油 8.45 8.45 8.45 8.45 蛋白 30.99 30.99 30.99 30.99 上白糖 22.54 22.54 22.54 22.54 蛋黃 7.61 15.49 7.61 7.61 言全墙大旦粉的級成物 (實施例7) 1.97 0 0 0 全脂大豆粉 0 0 1.97 0 含全脂大豆粉的組成物 (參考例1) 0 0 0 1.97 水 5.92 0 5.92 5.92 合計 100.0 100.0 100.0 100.0 原料的合計重量（g) 355 g 355 g 355 g 355 g [表 14] 表14海綿| t糕之評價結果 實施例17 比較例5 比較例6 參考例5 外觀 相較於比較例5 而高度稍低。 — 相較於比較例5 而高度稍低。 相較於比較例5 而高度稍低。 風味及口感 具有蛋的風味，相 較於參考例5而 為細緻且清爽、鬆 軟的口感，且亦有 濕潤感。 具有蛋的風味，有 鬆軟的口感，但稍 硬且稍乾燥。 具有蛋的風味，甜 咮強烈，相較於比 較例5而為較鬆 軟的口感，但稍 硬，且稍微破裂 (稍嫌易碎）。 具有蛋的風味，相 較於比較例5而 為較鬆軟的口 感，且亦有濕潤 感。 __ ----~~—1 參考例6:格子鬆餅之製造及評 [實施例18、比較例7、 價（用於代替蛋）] 使用實施例7之含全脂大豆粉的組成物作為全蛋的替 18 ’配方·表⑴。作為 比較用之對照組，製造.了：未使用含全脂大豆粉的組成物 34 為. 201121434 而使用全蛋的格子鬆餅（比較例7，配方：表i5)、使用 全脂大旦粉（與實施例丨所使用的試製品相同者，胰蛋白 酶抑制因子活性：38.4TUJ/mg)作為全蛋的替代品的格子 鬆餅（比較例8’配方：表15)、使用了具有食品的風味及 口感之改良效果的參考W i之含全脂大豆粉的組成物作為 全蛋的替代品的格子鬆餅（參考例6，配方：表15)。 '' 首先’將高筋麵粉（商品名：KameHa’日清製粉股份 有限公司製）、上白糖 '及食鹽加以粉體混合。又，混人. 要添加之水的一部分與含全脂大豆粉的組成物、或者要添 加之水的一部分與全脂大豆粉。接著，於麵包機（商品名： 自動麵包機（家庭用）HDB_1〇〇 ( !斤專用），Μκ精工股 份有限公司製）的麵包箱中，放入蜂蜜及水，接著加入水 與含全脂大豆粉的組成物的混合物、全蛋、或水與全脂大 且粉的混合物，再進而加入粉體混合物（高筋麵粉、上白 糠、食鹽）後，揉捏20分鐘。另外，於途中加入酵母、及 無鹽奶油。使其發酵3〇分鐘後，稍微拍打以去除氣泡，並 分割為50 g/個。將外側的麵糰揉入内側般地揉圓而成 形。在常溫下放入塑膠袋中放置30分鐘，稍微拍打以去除 氣泡後’將外側的麵糰揉入内側般地揉圓而成形。將糖霜 沾附於其周圍，以鬆餅機（製品名：VITANTONIO BelgianRef. (% by weight) Low persuasive powder 22.54 22.54 22.54 22.54 Unsalted butter 8.45 8.45 8.45 8.45 Protein 30.99 30.99 30.99 30.99 White sugar 22.54 22.54 22.54 22.54 Egg yolk 7.61 15.49 7.61 7.61 Whole grade large powder powder (Example 7) 1.97 0 0 0 Full-fat soy flour 0 0 1.97 0 Composition containing full-fat soy flour (Reference Example 1) 0 0 0 1.97 Water 5.92 0 5.92 5.92 Total 100.0 100.0 100.0 100.0 Total weight of raw materials (g) 355 g 355 g 355 g 355 g [Table 14] Table 14 Evaluation results of sponge | t cake Example 17 Comparative Example 5 Comparative Example 6 Reference Example 5 The appearance was slightly lower than that of Comparative Example 5. - The height is slightly lower than that of Comparative Example 5. The height is slightly lower than that of Comparative Example 5. Flavor and taste There is an egg flavor, which is finer, fresher, softer than the reference example 5, and also has a moist feeling. It has an egg flavor and a soft mouthfeel, but is slightly hard and slightly drier. It has an egg flavor, a strong sweetness, a softer mouthfeel than Comparative Example 5, but slightly stiffer and slightly broken (slightly brittle). It has an egg flavor and a softer mouthfeel than Comparative Example 5, and also has a moist feeling. __ ----~~-1 Reference Example 6: Manufacture and evaluation of plaid muffins [Example 18, Comparative Example 7, Price (for replacing eggs)] The composition containing the full fat soybean powder of Example 7 was used. As a whole egg, the 18' formula is listed (1). As a comparative control group, it was produced: a composition 34 containing full fat soybean powder was used. 201121434, and a whole egg egg muffin (Comparative Example 7, Formulation: Table i5) was used, and a full fat powder was used. (the same trypsin used in the Example ,, trypsin inhibitor activity: 38.4 TUJ/mg) as a substitute for whole eggs, plaid muffins (Comparative Example 8' formulation: Table 15), using foods For the improvement of flavor and mouthfeel, reference is made to the composition of the full fat soy flour containing the composition of W i as a substitute for whole eggs (Reference Example 6, Formulation: Table 15). ''First', the high-gluten flour (trade name: KameHa's Nissin Milling Co., Ltd.), the white sugar 'and the salt' are mixed with powder. Further, it is mixed with a part of the water to be added and a composition containing the whole fat soybean powder, or a part of the water to be added and the full fat soybean powder. Next, put honey and water in the bread box of the bread machine (trade name: HDB_1〇〇 (for household use), Μκ精工股份有限公司), then add water and full fat. A mixture of the composition of the soybean meal, whole eggs, or a mixture of water and whole fat and powder, and then a powder mixture (high-gluten flour, glutinous rice, salt), and kneaded for 20 minutes. In addition, yeast and salt-free cream are added on the way. After it was allowed to ferment for 3 minutes, it was slightly tapped to remove the bubbles and divided into 50 g/piece. The outer dough is rounded and formed into a shape. It was placed in a plastic bag at room temperature for 30 minutes, and slightly beaten to remove the air bubbles, and then the outer dough was rounded and formed into a round shape. Dip the frosting around it to the waffle machine (product name: VITANTONIO Belgian

Waffler ( pws-1 000 ) ’ vitantonIO 公司製）烘培 4 分鐘， 而製造格子鬆餅。 對於所製造的格子鬆餅，進行外觀觀察及官能評價（風 味及口感）。評價結果顯示於表16。 S. 35 201121434 [表 15] 表15格子鬆餅之配方 實施例18 比較例7 比較例8 參考例6 原料名 調配量 (重量％) 调配量 (重量％) 調配量 (重量％) 調配量 (重量％ ) 1¾筋麵粉 33.22 33.22 33.22 33.22 無鹽奶油 16.61 16.61 16.61 16.61 食鹽 0.33 0.33 0.33 ^.33 上白糖 4.98 4.98 4.98 4.98 ϋ燥酵母 1.33 1.33 1.33 1.33 蜂蜜 1.66 1.66 1.66 1.66 全蛋 0 11.96 含全脂大豆粉的組成物 (實施例7) 2.99 0 0 0 — 全脂大豆粉 0 0 2.99 0 含全脂大豆粉的組成物 (參考例1) 0 0 0 2.99 水 25.58 16.61 25.58 25.58 糖霜 13.29 13.29 13.29 13.29 合計 100.0 100.0 100.0 100.0 原料的合計重量（g) 301.0 g 301.0 g 301.0 g 一， 一 301.0 g [表 16] 表16格子鬆餅之評價結要 — 實施例18 比較例7 比較例8 參考例6 外觀 相較於比較例7 而為較明亮的烘 烤色澤。 烘烤色澤稍濃。 相較於比較例7 而為較明亮的烘 烤色澤。 相較於比較例 而為較明亮的烘 烤色澤。 風味及口感 有濃郁的風味，相 較於比較例7而 較有彈力，咬感優 良。而且，相較於 比較例7、參考例 6，而為細敏且清 爽、鬆軟的口感， 且亦有濕潤感。 蛋的風味強烈，有 鬆軟的口感，但有 韌性（咬感差）。 相較於比較 而為較油腻且厚 重的風味，有彈 力，相較於參考例 6、實施例18而咬 感較差。 有i農郁的風味，相 較於比較例7而 較有彈力，咬感優 良β ~ ---— 實施例18的格子鬆餅，即便原料中並未使用蛋，風 味、口感仍為良好，所以對於蛋會過敏的人也可美味地食 用。 Ά. - 36 <3» 201121434 [實施例19、比較例9、10、參者γ丨 亏例7 ,鬆糕（muffin)之製造 及評價（用於代替蛋）] 使用實施例7之含全脂大互私 且恭的組成物作為全蛋的替 代品，來製造鬆糕（實施例19，西？ 士 . ± 配方.表1 7 )。作為比較 用之對照組’製造了 ：未使用含全浐士 _ k 3王月曰大五粉的組成物而使 用全蛋的鬆糕（比較例9，配方.矣 乃.表17)、使用了全脂大豆 粉（與實施例1所使用的試製品相π^ 我。0相同者’胰蛋白酶抑制因 子活性：38.4TIU/mg)作為全|沾铁也 巧王蛋的替代品的鬆糕（比較例 配方·表17)、使用了具有食品的風味及口感之改良 效果的參考例丨之含全脂大豆粉的組成物作為全蛋的替代 品的鬆糕（參考例7，配方：表17 )。 首先，將無鹽奶油、上白糖與食鹽以混合機（商品名·· Kenmix mixer，愛工舍製作所股份有限公司製使用加熱 器）來混練至呈白色奶油狀為止。接著，於混合機中，添 加並混合.事先與水混合的含全脂大豆粉的組成物、全蛋、 或事先與水混合的全脂大豆粉。於混合物中，添加1 / 3量 之以篩子篩過的：低筋麵粉（商品名：Vi〇let，日清製粉股 份有限公司製）、及發粉，並稍加混合（輕輕混合），再添 加1/ 2量之牛乳並稍加混合（輕輕混合）。進而添加1/ 3 量之以篩子筛過的低筋麵粉及發粉’並稍加混合（輕輕混 合）’再添加剩餘的1 /2量之牛乳並稍加混合（輕輕混 合）’最後再添加剩餘的1 / 3量之以篩子—篩過的低筋麵粉 及發粉’並稍加混合（輕輕混合）。將混合完成的麵糰放入 £ 37 201121434Waffler ( pws-1 000 ) ‘ vitantonIO company) baked for 4 minutes to make plaid muffins. For the manufactured lattice muffins, appearance observation and sensory evaluation (wind and taste) were performed. The evaluation results are shown in Table 16. S. 35 201121434 [Table 15] Table 15 Formulation of lattice muffin Example 18 Comparative Example 7 Comparative Example 8 Reference Example 6 Preparation amount of raw material name (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Formulation amount ( Weight %) 13⁄4 gluten flour 33.22 33.22 33.22 33.22 salt-free cream 16.61 16.61 16.61 16.61 salt 0.33 0.33 0.33 ^.33 white sugar 4.98 4.98 4.98 4.98 dry yeast 1.33 1.33 1.33 1.33 honey 1.66 1.66 1.66 1.66 whole egg 0 11.96 full fat soybean Powder composition (Example 7) 2.99 0 0 0 - Full fat soy flour 0 0 2.99 0 Composition containing full fat soy flour (Reference Example 1) 0 0 0 2.99 Water 25.58 16.61 25.58 25.58 Frosting 13.29 13.29 13.29 13.29 Total 100.0 100.0 100.0 100.0 Total weight of raw materials (g) 301.0 g 301.0 g 301.0 g One, one 301.0 g [Table 16] Table 16 Evaluation of lattice muffins - Example 18 Comparative Example 7 Comparative Example 8 Reference Example 6 Appearance phase It is a brighter baking color than Comparative Example 7. The baking color is slightly thicker. A brighter baking color than Comparative Example 7. Brighter baking color than the comparative example. The flavor and texture have a strong flavor, which is more elastic than Comparative Example 7, and has a good bite. Further, compared with Comparative Example 7 and Reference Example 6, it was a sensitive, refreshing, and soft mouthfeel, and also had a moist feeling. The egg has a strong flavor and a soft mouthfeel, but it has toughness (poor bite). The oily and thick flavor compared to the comparison was elastic, and the bite was inferior compared to Reference Example 6 and Example 18. It has a flavor of i., and is more elastic than that of Comparative Example 7, and has a good bite feeling. β ~ --- The plaid muff of Example 18, even if the egg is not used in the raw material, the flavor and taste are still good. So people who are allergic to eggs can also eat deliciously. 36. - 36 <3» 201121434 [Example 19, Comparative Example 9, 10, γ 丨 丨 7 7, manufacture and evaluation of muffin (for replacing eggs)] The use of Example 7 A full-fat, self-contained and singular composition was used as a substitute for whole eggs to make a sponge cake (Example 19, Sis. ± Formula. Table 17). As a comparative control group, it was produced: a whole cake was used without using a composition containing a whole gentleman _ k 3 Wang Yue 曰 五 粉 powder (Comparative Example 9, formula. 矣乃. Table 17), use Full-fat soy flour (the same as the sample used in Example 1 π^ I. 0 the same 'trypsin inhibitor activity: 38.4 TIU/mg) as a full-flooded iron-clad egg substitute substitute sponge cake (Comparative Example Formulations, Table 17), and a cake containing a composition of a full-fat soybean powder containing a composition of a full-fat soybean powder having a flavor and a taste-improving effect of a food product (Reference Example 7, Formulation: Table) 17). First, the salt-free cream, the white sugar, and the salt were kneaded in a white creamy state by a mixer (trade name: Kenmix mixer, a heater manufactured by Aiko Kogyo Co., Ltd.). Next, in the mixer, a composition containing full fat soybean powder mixed with water, whole eggs, or full fat soybean powder previously mixed with water is added and mixed. Add 1 / 3 of the sieve to the mixture: low-gluten flour (trade name: Vi〇let, manufactured by Nisshin Mills Co., Ltd.), and hair powder, and mix slightly (lightly mixed). Add 1 / 2 of the milk and mix it slightly (lightly mix). Add 1 / 3 of the low-gluten flour and hair powder sieved by a sieve and mix it slightly (lightly mix) 'Add the remaining 1 / 2 amount of milk and mix it slightly (lightly mix) 'Last Add the remaining 1/3 of the sieve to the sieved low-gluten flour and hair powder' and mix slightly (lightly mix). Put the mixed dough into £ 37 201121434

以上火180°C、下火160°C 模型（48.5 g/個）中， 用烤箱 來烘焙35分鐘，而製造鬆糕。 對於所製造的鬆糕，、佳^ 進什外觀觀察及官能評價（風味 及口感）。評價結果顯示於表 [表 171 i 17鬆糕之配> i料名 - 比較例9 比較例10 參考例7 重 L_(重蕃v、 調配量 調配量 調配量 低筋麵粉 (重量％) (重量％) (重量％) ¥S ' L^A 1 1 33.11 33.11 33.11 無鹽奶油 &6 0.56 0.56 食鹽 0 ΐίρ^-- 16.56 16.56 16.56 上白糖 16^~----- 0.10 0.10 0.10 牛乳 165^'''''-— 16.56 16.56 16.56 全蛋 〇 ^ 16.56 16.56 16.56 含全脂大豆粉的組成物 4 l4T~-~~— 16.56 0 0 (實施例7) 0 0 0 全脂大豆粉 含全脂大豆粉的組成物 0 4.14 0 (參考例1) ~ ^ 0 0 4.14 L水 --- 合計 io〇7P—- 0 12.42 12.42 計重量（g) 3〇2^~~--— 100.0 100.0 100.0 302 g 302 g 302 g L表 18] _表I8鬆糕之評價結果 -一 實施例19 thiTXT^r^--------- 外叔 相較於比較例9 而為較明亮的烘 烤色澤，膨脹感稍 低。 — 比較例10 參考例7 相較於比較例9 而為較明亮的供 烤色澤’膨脹感稍 低0 h相較於比較例9 而為較明亮的烘 烤色澤，膨脹感稍 低。 風味及口感 有良好的風味，表— 面鬆脆，内部相較 於比較例9而較 為濕潤，相較於參 考例7而為清爽 的口感。 為各沾Ka «·*· ,· π凤味，且為 良好的風味。表面 鬆脆，内部則為濕 潤而鬆軟的口感。 有麵粉味，表面鬆 亡:内部相較於比 Π 9而較為鬆 但全體而言稍 硬。 有良好的風味，表 面鬆脆，内部相較 於比較例9而較 為濕潤。 、-- 38 S. 201121434 實施例 感仍為良好 19的鬆糕，即便原料中並未使用蛋，風味、 所乂對於蛋會過敏的人也可美味地食用。 12、參考例8 :布朗尼之製造及評 [實施例20、比較例^ 價（用於代替蛋）] 用實施例7之含全脂大豆粉的組成物作為全蛋的替 代品，來製造布朗實施例2〇，配方…9)。作為比 較用之對照組’製造了 ：未使用含全脂大豆粉的組成物而 ㈣全蛋的布朗尼（比較例u’配方：表19)、使用了全 脂大豆粉（與實施们所使用的試製品相同者，胰蛋白酶 抑制因子活性·· 38.4TIU/mg)作為全蛋的替代品的布朗尼 (比較例12’配方：表19)、使用了具有食品的風味及口 感之改良效果的參考例丨之含全脂大豆粉的組成物作為全 蛋的替代品的布朗尼（參考例8，配方：表19 )。 首先，事先將：含全脂大豆粉的組成物或全脂大豆粉、 與上白糖進行粉體混合，再將經粉體混合者加入水中，加 以混δ。將無鹽奶油與巧克力隔水加熱而炼解。於熔解物 中，分數次加入並混合：含全脂大豆粉的組成物（上白糖' 含全脂大豆粉的組成物、及水）、全蛋、或含全脂大豆粉的 混合物（上白糖、全脂大豆粉、及水）。另外，比較例η 中，上白糖是在熔解無鹽奶油與巧克力的階段中進行添加 而/合解。之後，添加事先以篩子篩過的低筋麵粉（商品名： Violet，日π製粉股份有限公司製），混合至不再滿是粉的 程度。進而，添加並混合事先乾煎而破碎的胡桃後，將麵 39 201121434 糊流入模型中，用烤箱以上火！ 9〇〇c、下火170°C來烘焙 25分鐘，而製造布朗尼。 表2〇布朗尼之評價結果 ~---一 實施例20 匕較例11 比較例12 春者例8 外觀 相較於比較例11 而膨脹感稱低。 有膨脹感。 相較於比較例11 而膨脹感稍低。 相較於比較例Η 而膨脹感稍低。 風味及口感 相較於比較例1Ϊ 而較有濃郁感與 甜味’表面相較於 參考例8而較清 爽’内部則相較於 比較例11而較濕 潤' 相較於參考例 8而有爽口且濃厚 感。 有良好的風味。表 面清爽而有鬆脆 感’内部稍微乾 燥。 甜味強烈。表面既 厚且硬，内部濕潤 且黏（有黏性）， 有著濃厚感。 相較於比較例11 而較有濃郁感與 甜味，表面濕潤， 内部則濕潤且黏 (有黏性），有著 濃厚感。 對於所製造的布朗尼，進行外觀觀察及官能評價（風 味及口感）。评價結果顯示於表2〇。 [表 19] 表19布朗尼之配方 ---- 貪施例20 比較例11 比較例12 參考例8 S料名 調配詈 調配量 調配量 調配量 义量〇/〇) (重量％) (重量％) (重童％) 低筋麵粉 14.46 14 46 14.46 14.46 無鹽奶油 2U〇~~- 21 70 21.70 21.70 巧克力 ιβ5Γ~- 18 〇8 18.08 18.08 上白糖 14.46 14 46 14.46 14.46 全蛋 〇 ~~- 24 07 0 1〇~ 含全脂大豆粉的組成物 (實施例7) 6Ό2 0 0 0 全脂大豆粉 ,0 〇 6.02 0 含全脂大豆粉的組成物 (參考例1) V --0 0 16^02 水 18.05 〇 18.05 18.05 胡桃 7 23 7.23 7.23 合計 7^—~~~_ 100 0 100.0 Wo 原料的合計重量（g) 345.7 e 345 7 e 345.7 g _ 345.7 g [表 201 S,· 40 201121434 實施例20的布朗尼，即便原料中並未使用蛋，風味、 口感仍為良好，所以對於蛋會過敏的人也可美味地食用。 [實施例21、比較例13、14、參考例9 :烤起司蛋糕之製造 及評價（用於代替蛋）] 使用實施例7之含全脂大豆粉的組成物作為全蛋的替 代品’來製造烤起司蛋糕（實施例21，配方：表21 )。作 為比較用之對照組，製造了：未使用含全脂大豆粉的組成 物而使用全蛋的烤起司蛋糕（比較例13，配方：表21)、 使用了全脂大豆粉（與實施例丨所使用的試製品相同者， 胰蛋白酶抑制因子活性：38 4TIU/mg)作為全蛋的替代品 的烤起司蛋糕（比較例14，配方：表21 )、使用了具有食 品的風味及口感之改良效果的參考例丨之含全脂大豆粉的 組成物作為全蛋的替代品的烤起司蛋糕（參考例9，配方： 表 21 ) 〇 首先’以混合機（商品名：Kenmix mixer，愛工舍製 作所股份有限公司製，使用加熱器）來充分揉練混合鮮乳 油起司與上白糖。接著，分3次添加並混合：事先與水混 合的含全脂大豆粉的組成物、全蛋、或事先與水混合的全 脂大豆粉。添加並混合檸檬汁與牛乳，再添加並混合以篩 子篩過的低筋麵粉（商品名：Vi〇let，日清製粉股份有限公 司製）。將混合後的麵糊流入模型中，用烤箱以上火^ 8 〇艺、 下火160°C來烘焙40分鐘，使餘熱.散去，在冰箱中放置隔 夜，而製造烤起司蛋糕。 41 201121434 對於所製造的烤起司蛋糕，進行外觀觀察及官能評價 (風味及口感）。評價結果顯示於表22。 [表 21] 表21烤起司蛋糕之配方 實施例21 比較例13 比較例14 參考例9 瓦料名 ' 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) ^筋麵粉 2.63 2.63 2.63 2.63 鮮奶油起司 52.63 52.63 52.63 52.63 _ 上白糖 10.53 10.53 10.53 10.53 牛乳 5.26 5.26 5.26 5.26 擰檬汁 2.63 2.63 2.63 2.63 0 26.32 6 0 +全脂大豆粉的組成物 (實施例7) 6.58 0 0 0 全脂大豆粉 0 0 6.58 〇 _ 含全脂大豆粉的組成物 (參考例1) 0 0 0 6.58 水 19.74 0 19.74 19.74 _. 合計 100.0 100.0 100.0 100.0 原料的合計重量（g) 380 g 380 g 380 g 380 g [表 22] 表22烤起g； 蛋糕之評價結果 實施例21 比較例13 比較例14 參考例9__ 外觀 烘焙後的塌陷相 較於比較例13而 較小。 因為膨脹大，所以 烘焙後產生很大 的塌陷。 烘培後的塌陷相 較於比較例13而 較小。 洪培後的塌陷相 較於比較例13而 較小。 風味及口感 有著酸味、甜味明 顯的風味。濕潤且 綿密（有黏性）， 滑順，雖然有著濃 厚感，但相較於比 較例14、參考例9 而為較清爽的口 感》 蛋味強烈，相較於 其他烤起司蛋糕 而甜味、酸味較 弱。是稍微砂質的 口感（稍微粗糙的 口感）。 酸味、甜味明顯， 是濃厚的風味。濕 潤且·綿密（有黏 性）’是厚重的口 感。 酸味、甜味明顯， 是濃厚的風味。濕 濶且绵密（有黏 性）’是厚重的口 感。 實施例21的烤起司蛋糕’即便原料中並未使用蛋，風 味、口感仍為良好，所以對於_蛋會過敏的人也可美味地食In the above fire 180 ° C, under fire 160 ° C model (48.5 g / piece), baked in the oven for 35 minutes to make sponge cake. For the manufactured muffin, the appearance and the functional evaluation (flavor and taste) of the product. The evaluation results are shown in the table [Table 171 i 17 sponge cake mix > i material name - Comparative Example 9 Comparative Example 10 Reference Example 7 Heavy L_ (respectively v, blending amount blending amount of low-gluten flour (% by weight) ( Weight%) (% by weight) ¥S ' L^A 1 1 33.11 33.11 33.11 Unsalted Cream &6 0.56 0.56 Salt 0 ΐίρ^-- 16.56 16.56 16.56 Upper White Sugar 16^~----- 0.10 0.10 0.10 Milk 165 ^'''''-- 16.56 16.56 16.56 Whole egg tarts ^ 16.56 16.56 16.56 Composition containing full fat soy flour 4 l4T~-~~— 16.56 0 0 (Example 7) 0 0 0 Full fat soy flour contains all Composition of fat soy flour 0 4.14 0 (Reference Example 1) ~ ^ 0 0 4.14 L water--- Total io〇7P-- 0 12.42 12.42 Weight (g) 3〇2^~~--- 100.0 100.0 100.0 302 g 302 g 302 g L Table 18] _ Table I8 evaluation results of sponge cake - one example 19 thiTXT^r^--------- The outer uncle is brighter than the comparative example 9 Baked color, slightly less swelled. - Comparative Example 10 Reference Example 7 Compared with Comparative Example 9, the brighter bake color has a slightly lower swelling feeling 0 h than the comparative example 9 and is a brighter bake color. Ze, the swelling feeling is slightly lower. The flavor and mouthfeel have a good flavor, the surface is crisp, and the inside is relatively moist compared to Comparative Example 9, which is a refreshing taste compared to Reference Example 7. *· ,· π 凤味, and is a good flavor. The surface is crispy, the inside is a moist and soft taste. There is a floury taste, the surface is loose: the interior is looser than the Π 9 but slightly It has a good flavor and a crisp surface, and the inside is relatively moist compared to Comparative Example 9. - 38 S. 201121434 The embodiment is still a good 19 sponge cake, even if the egg is not used in the raw material, flavor, Anyone who is allergic to eggs can also eat deliciously. 12. Reference Example 8: Brownie manufacture and evaluation [Example 20, Comparative Example ^ Price (for replacing eggs)] The full fat containing Example 7 The composition of the soy flour was used as a substitute for whole eggs to make Brown Example 2, Formulation...9). As a comparative control group, 'browns were prepared without using a composition containing full fat soybean powder and (iv) whole eggs (Comparative Example u' Formula: Table 19), and using full fat soybean powder (used by the implementers) The same prototype, trypsin inhibitor activity · · 38.4 TIU / mg) as a substitute for whole eggs Brownie (Comparative Example 12' formulation: Table 19), using the flavor and taste improvement effect of the food The brown sugar of the composition containing the whole fat soybean powder as a substitute for whole eggs (Reference Example 8, Formulation: Table 19). First, the composition containing the whole fat soybean powder or the whole fat soybean powder is mixed with the white sugar, and the powder mixture is added to the water to be mixed with δ. The unsalted cream and chocolate are heated and separated by water. In the melt, a fractional addition and mixing: a composition containing full fat soy flour (a composition containing white sugar 'with full fat soy flour, and water), whole egg, or a mixture containing full fat soy flour (white sugar) , full fat soy flour, and water). Further, in Comparative Example η, the upper white sugar was added and dissolved in the stage of melting the salt-free cream and the chocolate. After that, the low-gluten flour (trade name: Violet, manufactured by Nippon π Milling Co., Ltd.) which was previously sieved by a sieve was added and mixed until it was no longer full. Furthermore, after adding and mixing the walnuts that have been previously fried and crushed, the dough is poured into the model and fired over the oven! 9〇〇c, under fire 170 ° C to bake for 25 minutes, and make brownies. Table 2 Evaluation results of Brownie: ~--- Example 20 匕 Comparative Example 11 Comparative Example 12 Spring Example 8 Appearance The swelling feeling was lower than that of Comparative Example 11. There is a sense of expansion. The feeling of expansion was slightly lower than that of Comparative Example 11. The feeling of expansion is slightly lower than that of the comparative example. The flavor and mouthfeel were more intense and sweeter than the comparative example 1 '. The surface was lighter than the reference example 8 and the inside was cooler than the comparative example 11. It was refreshing compared to the reference example 8. And a strong sense. Have a good flavor. The surface is refreshing and crispy. The interior is slightly dry. Strong sweetness. The surface is thick and hard, the inside is wet and sticky (viscous), and has a strong feel. Compared with Comparative Example 11, it has a rich feeling and a sweet taste, the surface is moist, the inside is moist and sticky (viscous), and has a strong feeling. For the produced brownies, appearance observation and sensory evaluation (wind and taste) were performed. The evaluation results are shown in Table 2〇. [Table 19] Table 19 Brownie's formula ---- Greedy Example 20 Comparative Example 11 Comparative Example 12 Reference Example 8 S material name blending 詈 blending amount blending amount Quantitative amount 〇 / 〇) (% by weight) (weight %) (Heavy child%) Low-gluten flour 14.46 14 46 14.46 14.46 Unsalted cream 2U〇~~- 21 70 21.70 21.70 Chocolate ιβ5Γ~- 18 〇8 18.08 18.08 White sugar 14.46 14 46 14.46 14.46 Whole egg 〇~~- 24 07 0 1〇~ Composition containing full-fat soy flour (Example 7) 6Ό2 0 0 0 Full-fat soy flour, 0 〇6.02 0 Composition containing full-fat soy flour (Reference Example 1) V --0 0 16 ^02 Water 18.05 〇18.05 18.05 Walnut 7 23 7.23 7.23 Total 7^—~~~_ 100 0 100.0 Wo Total weight of raw materials (g) 345.7 e 345 7 e 345.7 g _ 345.7 g [Table 201 S,· 40 201121434 Implementation In Brownie of Example 20, even if the egg is not used in the raw material, the flavor and taste are good, so that people who are allergic to the egg can also eat deliciously. [Example 21, Comparative Example 13, 14 and Reference Example 9: Production and evaluation of baked cheesecake (for replacing eggs)] The composition containing full fat soybean powder of Example 7 was used as a substitute for whole eggs' To make a baked cheesecake (Example 21, Formulation: Table 21). As a comparative control group, a baked cheese cake using whole eggs without using a composition containing full fat soybean powder (Comparative Example 13, formulation: Table 21), and full fat soybean powder were used (with examples)试 The same test sample used, trypsin inhibitor activity: 38 4 TIU/mg) as a substitute for whole eggs, baked cheesecake (Comparative Example 14, Formulation: Table 21), using the flavor and taste of the food A reference example of the improvement effect of the whole fat-containing soybean powder composition as a substitute for the whole egg of the baked cheesecake (Reference Example 9, Formulation: Table 21) 〇 First 'with a mixer (trade name: Kenmix mixer, Love Works Co., Ltd., using a heater) to fully blend the fresh cream cheese with the white sugar. Next, it is added and mixed in three portions: a composition containing full fat soybean powder mixed with water in advance, a whole egg, or a full-fat soybean powder previously mixed with water. Add and mix lemon juice and milk, and add and mix the low-gluten flour sieved through a sieve (trade name: Vi〇let, manufactured by Nisshin Mills Co., Ltd.). The mixed batter was poured into the mold, and baked for more than 40 minutes with a fire above the oven, and fired at 160 ° C for 40 minutes to allow the waste heat to dissipate and place it overnight in the refrigerator to make a baked cheesecake. 41 201121434 Appearance observation and sensory evaluation (flavor and taste) of the baked cheesecake made. The evaluation results are shown in Table 22. [Table 21] Table 21 Formulation of roasted cheesecake Example 21 Comparative Example 13 Comparative Example 14 Reference Example 9 Watt material name 'Forming amount (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Formulation amount (weight %) ^gluten flour 2.63 2.63 2.63 2.63 fresh cream cheese 52.63 52.63 52.63 52.63 _ white sugar 10.53 10.53 10.53 10.53 milk 5.26 5.26 5.26 5.26 lemon juice 2.63 2.63 2.63 2.63 0 26.32 6 0 + composition of full fat soy flour (implementation Example 7) 6.58 0 0 0 Full-fat soybean meal 0 0 6.58 〇 _ Composition containing full-fat soybean powder (Reference Example 1) 0 0 0 6.58 Water 19.74 0 19.74 19.74 _. Total 100.0 100.0 100.0 100.0 Total weight of raw materials ( g) 380 g 380 g 380 g 380 g [Table 22] Table 22 baked up g; cake evaluation result Example 21 Comparative Example 13 Comparative Example 14 Reference Example 9__ Appearance After baking was smaller than Comparative Example 13 . Because of the large expansion, there is a large collapse after baking. The collapse after baking was smaller than that of Comparative Example 13. The collapse after flooding was smaller than that of Comparative Example 13. Flavor and taste There is a sour taste and a sweet taste. It is moist and dense (viscous), smooth, and although it has a strong feeling, it is a refreshing taste compared to Comparative Example 14 and Reference Example 9. The egg taste is strong, and it is sweet compared to other baked cheesecakes. The acidity is weak. It is a slightly sandy taste (slightly rough taste). Sour and sweet, it is a strong flavor. Wet and dense (viscous) is a heavy mouthfeel. Sour and sweet, it is a strong flavor. Wet and dense (viscous) is a heavy mouthfeel. The baked cheesecake of the embodiment 21 is good even if the egg is not used in the raw material, and the taste and taste are good, so that the person who is allergic to the egg can also eat deliciously.

42 201121434 用。 [實施例22、比較例1 5、16、夂去y , , Λ 參考例10:海綿蛋糕之 及評價（用於改良口感）] 衣化 使用實施例7之含仝炉士一 b、 王月曰大且粉的組成物進行d 良，來製造海綿蛋糕（實施例22，配方：表23)= 較用之對照組，製造了 ：去估田人入 馬比 &丨未使用含全脂大豆粉的組 海綿蛋糕（比較例15，配方：表23)、使用了全脂大 (與實㈣1所使用的試製品相同者，姨蛋白酶抑制：： 活性：38.4TIU/mg)的海綿蛋糕（比較例16，配方表 23)、使用了具有食品的風味及〇感之改良效果的參考例^ 之含全脂大豆粉的組成物來進行口感改良的海綿蛋糕（參 考例10，配方：表23 ) » 夕 首先，將蛋白與1/2之量的上白糖以混合機（商品 名：Kenmix mixer，愛工舍製作所股份有限公司製，使用 進料斗）打泡至能直立的程度。接著，將蛋黃與1/2之量 的上白糖以混合機（商品名：Kenmix mixer，愛工舍製作 所股份有限公司製）打泡至呈濃稠狀(拉起後可留痕跡而不 易消失）的程度。將蛋白分3次加入至打泡後的蛋黃中混 口至使泡沫不會消失。於混合物中，將事先以篩子篩過的 低筋麵粉（商品名：Vi〇〗et，日清製粉股份有限公司製）（添 加3全知大豆粉的組成物或全脂大豆粉的情形中則於此 時起進行粉體混合）稍加混合（輕輕混合）後，添加並 I σ已熔解的無鹽奶油。將混合完成的麵糊流入直徑為18 43 201121434 cm的圓形模型，用烤箱以上火180°C、下火160°C來烘焙 30分鐘，而製造海綿蛋糕。 對於所製造的海綿蛋糕，進行外觀觀察及官能評價（風 味及口感）。評價結果顯示於表24。 [表 23] 表23 海綿蛋糕之配方 實施例22 比較例15 比較例16 參考例10 原料名 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 低筋麵粉 20.28 22.54 20.28 20.28 無鹽奶油 8.45 8.45 8.45 8.45 蛋白 30.99 30.99 30.99 30.99 上白糖 22.54 22.54 22.54 22.54 蛋黃 15.49 15.49 15.49 15.49 含全脂大豆粉的組成物 (實施例7) 2.25 0 0 0 全脂大豆粉 0 0 2.25 0 含全脂大豆粉的組成物 (參考例1) 0 0 0 2.25 合計 100.0 100.0 100.0 100.0 原料的合計重量（g) 355 g 355 g 355 g 355 g [表 24] 表24海綿蛋糕之評價結果 實施例22 比較例15 比較例16 參考例10 外觀 與比較例15幾乎 相同。 — 與比較例15幾乎 相同。 與比較例15幾乎 相同。 風味及口感 具有蛋的風味，相 較於參考例10而 為細緻且清爽、鬆 軟的口感。 具有蛋的風味，有 鬆軟的口感，但稍 有韌性（咬感 差）'稍硬的口 感。 具有蛋的風味，甜 味強烈，相較於比 較例15而為較鬆 軟的口感，但稍 硬。 具有蛋的風味，相 較於比較例15而 為較鬆軟的口感。 [實施例23、比較例17、1 8、參考例11 :中式饅頭之製造 及評價（用於改良口感~)] 使用實施例7之含全脂大豆粉的組成物進行口感改 99- 44 201121434 良，來製造中式饅頭（實施例23 ’配方：表25 )。作為比 .較用之對照組，製造了··未使用含全脂大豆粉的組成物的 • 中式饅頭（比較例17，配方：表25 )、使用了全脂大豆粉 (與實施例1所使用的試製品相同者，胰蛋白酶抑制因子 活性：38.4TIU/ mg)的中式饅頭（比較例18，配方：表 25 )、使用了具有食品的風味及口感之改良效果的參考例1 之含全脂大豆粉的組成物來進行口感改良的中式饅頭（參 考例11，配方：表25 )。 首先，於麵包機（商品名：自動麵包機（家庭用） HDB-100 ( 1斤專用），MK精工股份有限公司）的麵包箱 中放入植物油（商品名：曰清Can〇la菜籽油，日清奥利友 集團股份有限公司製）、及水，然後加入將：低筋麵粉（商 品名：Violet，曰清製粉股份有限公司製）、食鹽、及上白 糖進行粉體混合而成者（添加含全脂大豆粉的組成物或全 脂大豆粉的情形中，則於此時一起進行粉體混合），再加入 乾燥酵母並且不使其沾到水分。以「製作麵糰（揉捏+發 酵）」模式製作麵糰，將所獲得的麵糰分割為4〇g/個而成 形。全部成形後，進行去除氣泡，然後再度成形將其置 .於裁成比其形狀稍大的調理用紙上，以塑膠袋覆蓋，在常 脈靜置5分鐘。之後，在冰箱醒發3〇分鐘常溫放置1〇 分鐘後，用蒸氣對流烤爐（Steam c〇nvecti〇n 〇ven)(商品 名_ CONVOSTAR ’ FMI股份有限公司製）在95〇c蒸1〇分 鐘，而製造中式優·'頭。 對於所製造的中式優頭，進行外觀觀察及官能評價（風 45 201121434 味及口感）。評價結果顯示於表26 [表 25]42 201121434 Used. [Example 22, Comparative Example 1 5, 16, y, y, Λ Reference Example 10: evaluation of sponge cake (for improvement of mouthfeel)] The use of the same example of the use of the same as the furnace, b, Wang Yue The large and powdery composition was made into d sponge to make a sponge cake (Example 22, Formulation: Table 23) = Comparative control group was used to make: Estimate the person into the horse & 丨 not use the full fat Soy flour group sponge cake (Comparative Example 15, Formulation: Table 23), sponge cake using full fat (the same as the test article used in the actual (4) 1 , chymotrypsin inhibition:: activity: 38.4 TIU/mg) Comparative Example 16, Formulation Table 23), a sponge cake containing a composition containing a full-fat soybean powder having a flavor and a feeling of improvement of the food, and a taste-improving sponge (Reference Example 10, Formulation: Table 23) In the first place, the protein and the amount of 1/2 of the white sugar are soaked in a mixer (trade name: Kenmix mixer, manufactured by Aijo Co., Ltd., using a feed hopper) to the extent that it can stand upright. Next, the egg yolk and the 1/2 amount of the white sugar are foamed to a thick form by a mixer (trade name: Kenmix mixer, manufactured by Aijo Co., Ltd.) (the trace can be left after the pull up, and the trace is not easily disappeared). degree. The protein was added to the foamed egg yolk three times in a mixture to prevent the foam from disappearing. In the mixture, a low-gluten flour (trade name: Vi〇〗 et, manufactured by Nisshin Mills Co., Ltd.) which has been sieved in advance (in the case of adding a composition of 3 well-known soybean powder or full-fat soybean powder) At this time, powder mixing is carried out. After a little mixing (light mixing), a salt-free cream in which I σ has been melted is added. The mixed batter was poured into a circular model having a diameter of 18 43 201121434 cm, and baked at 180 ° C under the oven and fired at 160 ° C for 30 minutes to make a sponge cake. For the sponge cake to be produced, appearance observation and sensory evaluation (wind and taste) were carried out. The evaluation results are shown in Table 24. [Table 23] Table 23 Formulation of Sponge Cake Example 22 Comparative Example 15 Comparative Example 16 Reference Example 10 Preparation amount of raw material name (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Low gluten Flour 20.28 22.54 20.28 20.28 Unsalted butter 8.45 8.45 8.45 8.45 Protein 30.99 30.99 30.99 30.99 White sugar 22.54 22.54 22.54 22.54 Egg yolk 15.49 15.49 15.49 15.49 Composition containing full fat soy flour (Example 7) 2.25 0 0 0 Full fat soy flour 0 0 2.25 0 Composition containing full-fat soybean powder (Reference Example 1) 0 0 0 2.25 Total 100.0 100.0 100.0 100.0 Total weight of raw materials (g) 355 g 355 g 355 g 355 g [Table 24] Evaluation of Table 24 Sponge Cake Results Example 22 Comparative Example 15 Comparative Example 16 Reference Example 10 The appearance was almost the same as that of Comparative Example 15. — Almost identical to Comparative Example 15. It is almost the same as Comparative Example 15. Flavor and taste There is an egg flavor, which is a fine, refreshing and soft mouthfeel compared to Reference Example 10. It has an egg flavor and a soft mouthfeel, but has a slightly tough (poor bite) 'slightly hard mouthfeel. It has an egg flavor and a strong sweet taste, which is a softer mouthfeel than Comparative Example 15, but slightly harder. It has an egg flavor and is a softer mouthfeel than Comparative Example 15. [Example 23, Comparative Example 17, 1.8, Reference Example 11: Manufacturing and evaluation of Chinese steamed bread (for improving mouthfeel~)] Using the composition containing full fat soybean powder of Example 7 to change the taste 99- 44 201121434 Good, to make Chinese steamed bread (Example 23 'Recipe: Table 25). As a comparative control, a Chinese taro (Comparative Example 17, Formulation: Table 25) was used without using a composition containing full fat soybean powder, and full fat soybean powder was used (in the same manner as in Example 1) The use of the same sample, the trypsin inhibitor activity: 38.4 TIU/mg of the Chinese-style taro (Comparative Example 18, formulation: Table 25), and the use of Reference Example 1 having the effect of improving the flavor and texture of the food. The composition of the fat soybean powder was used to carry out a taste-reducing Chinese steamed bread (Reference Example 11, Formulation: Table 25). First, put vegetable oil in the bread box of the bread machine (trade name: automatic bread machine (household) HDB-100 (1 kg), MK Seiko Co., Ltd.) (trade name: 曰清 Can〇la rapeseed oil) , Nisshin Olympus Group Co., Ltd.), and water, and then added: low-gluten flour (trade name: Violet, manufactured by Minqing Powder Co., Ltd.), salt, and white sugar for powder mixing (In the case of adding a composition containing full fat soybean powder or full fat soybean powder, powder mixing is performed together at this time), and dry yeast is added and not wetted. Dough was prepared in the "Doughing (Kneading + Fermenting)" mode, and the obtained dough was divided into 4 〇g/pieces. After all the molding, the bubbles were removed, and then formed again, and placed on a conditioning paper which was slightly larger than the shape, covered with a plastic bag, and allowed to stand in the normal vein for 5 minutes. After that, after waking up in the refrigerator for 3 minutes at room temperature for 1 minute, steam convection oven (Steam c〇nvecti〇n 〇ven) (trade name _ CONVOSTAR 'FMI Co., Ltd.) was steamed at 95 °C. Minutes, while manufacturing Chinese-style 'head. Appearance observation and functional evaluation (wind 45 201121434 taste and taste) were performed on the manufactured Chinese-made head. The evaluation results are shown in Table 26 [Table 25]

比蛟例17 相較於其他中式 锻頌，高度較低 寬度較大 相較於比較例η 而稍高。 相敉於比較例17 而稍高。 外觀 1相較於比較例口 而梢高β 風味友口感 相較於比較例 7 而為5農有p的 味，是咬感佳的CJ 感。又，相較於比 較例17、參考例 11而為較鬆款的 口感，是細缴且滑 順的口感。 有著與一 ⑵幾:感相f 沪稍差V; [實施例2 4、比較例1 9、 及評價（用於_改良口感） 使用實施例 2〇、 之含全 相較於比較例17 而為較濃郁的風 味、較鬆軟的口 感’但食用時有不 易咬嚼的口感。 相較於比較例17 而為較濃郁的風 味、較鬆軟的口 感，是咬感佳的口 感〇又，相較於比 較例17、實施例 23而為較有彈力 的口感。 參考例12 :披薩餅皮之製造 脂大 豆粉 的組成物進行口感改 46Compared with other Chinese forgings, the lower height and the larger width are slightly higher than the comparative example η. It is slightly higher than Comparative Example 17. Appearance 1 Compared with the comparative example, the tip height is β-flavored. Compared with the comparative example 7, it has a taste of 5 agricultural and has a good CJ feeling. Further, compared with Comparative Example 17 and Reference Example 11, the mouthfeel of the looser one was a fine and smooth mouthfeel. There is a difference between one and two (2): feeling f is slightly worse than V; [Example 2 4, Comparative Example 1.9, and evaluation (for _ improved mouthfeel) The use of Example 2〇, the whole phase is compared with Comparative Example 17 It is a richer flavor and a softer mouthfeel' but it is not easy to crunch when eaten. Compared with Comparative Example 17, it was a richer flavor and a softer mouthfeel, and it was a good mouth feel, and it was a more elastic mouthfeel than Comparative Example 17 and Example 23. Reference Example 12: Manufacture of Pizza Pies The composition of the fat bean powder was changed.

S 201121434 良’來製造彼薩餅皮（實施例24，配方：表27 )。作為比 較用之對照組，製造了 ：未使用含全脂大豆粉的組成物的 披薩餅皮（比較例19,配方：表27)、使用了全脂大豆粉 (與實施例1所使用的試製品相同者，胰蛋白酶抑制因子 活性：38.4TIU/mg)的彼薩餅皮（比較例2〇，配方：表 27)、使用了具有食品的風味及口感之改良效果的參考例五 之含全脂大豆粉的組成物來進行口感改良的披薩餅皮（參 考例12，配方：表27 )。 首先，於麵包機（商品名：自動麵包機（家庭用） HDB-100 ( 1斤專用），Μκ精工股份有限公司）的麵包箱 中放入植物油（商品名：B0SC0 Extra virgin 〇Hve 〇u， 曰清奥利友集團股份有限公司製）、及水，然後加入將：準 间筋麵粉（商品名：LIS DOL ’曰清製粉股份有限公司製）、 食鹽、及上白糖進行粉體混合而成者（添加含全脂大豆粉 的組成物或全脂大豆粉的情形中，則於此時一起進行粉體 混合）’再加入乾燥酵母並且不使其沾到水分。以「製作麵 糰（揉捏+發酵）」模式製作麵糰，將所獲得的麵糰分割為 5〇 g/個’以塑膠袋覆蓋，在常溫靜置2〇分鐘。之後，去 除氣/包以♦干麵棍延展’再以Roller Docker (附有棘刺以 戮小洞的凌筒）滾壓，用烤箱以上火210。(：、下火190°C烘 培15分鐘’而製造披薩餅皮。 對於所製造的彼薩餅皮，進行外觀觀察及官能評價（風 味及口感）.。評償結果顯示於表28。 47 6- 201121434 [表 27] 表27彼薩餅皮之配方 原料名S 201121434 Good's manufacture of pizza dough (Example 24, Formulation: Table 27). As a comparative control group, a pizza dough having no composition containing full fat soybean powder (Comparative Example 19, formulation: Table 27) and whole fat soybean powder (using the test used in Example 1) were produced. The same product, the trypsin inhibitor activity: 38.4 TIU/mg) of the pizza skin (Comparative Example 2, formula: Table 27), and the reference example 5 having the improvement effect of the flavor and texture of the food was used. The composition of the fat soybean powder was used to make a taste-improved pizza crust (Reference Example 12, Formulation: Table 27). First, put vegetable oil in the bread box of the bread machine (trade name: automatic bread machine (for household use) HDB-100 (for 1 kg), Μκ精工股份有限公司) (trade name: B0SC0 Extra virgin 〇Hve 〇u,曰清奥利友集团股份有限公司), and water, and then added: quasi-internal flour (trade name: LIS DOL '曰清粉粉股份有限公司), salt, and white sugar for powder mixing (In the case of adding a composition containing a full-fat soy flour or a full-fat soy flour, powder mixing is performed together at this time) 'Additional dry yeast is added and it is not wetted. Dough was prepared in the "Making dough (kneading + fermentation)" mode, and the obtained dough was divided into 5 g/pieces, covered with a plastic bag, and allowed to stand at room temperature for 2 minutes. After that, remove the degassing/package to ♦ dry noodle sticks and then roll with Roller Docker (with a spur to the small hole) and use the fire above the oven 210. (:, baking at 190 ° C for 15 minutes to make a pizza crust. For the manufactured pizza skin, visual observation and functional evaluation (flavor and taste) were performed. The results of the evaluation are shown in Table 28. 47 6- 201121434 [Table 27] Table 27 Formula Names of Pizza Pies

調配量 (重量％) 調配量 (重量％) 55^57^^ 比較例20 調配量 (重量％) 參考例12 準高筋麵粉_ I白糖 長燥酵母 植物油 含全脂大豆粉的組成物 (實施例7)_ 全脂大豆粉_ 含全脂大豆粉的組成物 (參考例1)_¥tf 重量（g) 52.79The amount of the formulation (% by weight) The amount of the formulation (% by weight) 55^57^^ Comparative Example 20 Formulation amount (% by weight) Reference Example 12 Quasi-high-gluten flour _ I White sugar long-drying yeast vegetable oil containing full-fat soybean powder composition (implementation Example 7) _ Full fat soy flour _ Composition containing full fat soybean powder (Reference Example 1)_¥tf Weight (g) 52.79

2.78 0 0 36^7Ιοαο" 36J2_ΐοοο- 179.95 g 1179.9S» 調配量 (重量％) 52.79 52.79 1.00 1.00 1.11 064~ 5.56 0 1.11 064~ T56 0~~ 2.78 0 2.78 36.12 100.0 179.95 g 36.12 100.0 一 179.957 [表 28] 表28披薩餅皮之評價結果 〜-- 實施例24 比較例.19 —- Λ Λ -fae. A- r 1 η 外觀 相較於比較例19 而為金黃色的良 好烘焙色澤。 烘焙色澤較淡。 ZU 相較於比較例19 而為金黃色的良 好烘焙色澤。 茶号例12 相較於比較例19 而為金黃色的良 好烘焙色澤》 風味及口感 相較於比較例19 而為較濃郁的風 味，表面有輕微穌 脆感（輕且脆的感 覺），是咬感良好 的口感。 有著與一般的彼 薩餅皮幾乎相同 的風味、口感，全 體而言稍微有韌 性（咬感差），是 偏硬的口感。 有大豆粉的風 味，相較於比較例 19而為較脆的口 感。 h較於比較例19 而為較濃郁的風 味，且為咬感佳的 口感。 [實施例25、比較例21、22、參考例13 :長條土司之製造 及評價（用於改良口感）] 使用實施例7之含全脂大豆粉的組成物進行口感改 良，來製造長條土司（實施例25，配方：表29 ’將原料中 5重.暈％之麵粉取代為實施例7之含全脂大豆粉的組成 物）。作為比較用之對照組，製造了 ：未使用含全脂大豆粉 48 201121434 的組成物的長條土司（比較例21，配方：表29 )、使用了 全脂大豆粉（與實施例1所使用的試製品相同者’胰蛋白 酶抑制因子活性：38.4T.IU/mg)的長條土司（比較例22， 配方：表29，將原料中5重量％之麵粉取代為全脂大豆粉）、 使用了具有食品的風味及口感之改良效果的參考例1之含 全脂大豆粉的組成物來進行口感改良的長條土司（參考例 13，配方：表29，將原料中5重量％之麵粉取代為參考例 1之含全脂大豆粉的組成物）。 首先，於麵包機（商品名：自動麵包機（家庭用） HDB-100 ( 1斤專用），MK精工股份有限公司製）的麵包 箱中，放入水’接著加入將：高筋麵粉（商品名：Ε·， 曰清製粉股份有限公司製）、含 卞風及上白糖進行粉體混合 而成者（添加含全脂大豆粉的纽忐 幻上成物或全脂大豆粉的情形 中，則於此時一起進行粉體混合）， 再加入乾燥酵母並且不 使其沾到水分。以「長條土司 换％ 蜞式開始製造，揉捏3分 鐘後，添加酥油，而製造長條土司。 對於所製造的長條土司，外 ..π ^ ^ ^ 仃外觀觀察及官能評價（風 味及感）**平仏、居果顯示於表3 〇。 49 201121434 [表 291 表29長條土司之配方 原料名 ^^[25 瓦較W 21 一比 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 調配量 (重量°/〇)2.78 0 0 36^7Ιοαο" 36J2_ΐοοο- 179.95 g 1179.9S» Capacity (% by weight) 52.79 52.79 1.00 1.00 1.11 064~ 5.56 0 1.11 064~ T56 0~~ 2.78 0 2.78 36.12 100.0 179.95 g 36.12 100.0 one 179.957 [Table 28 Table 28 Evaluation results of pizza crusts ~ - Example 24 Comparative Example. 19 - - Λ fa -fae. A- r 1 η Appearance is a golden yellow good baking color compared to Comparative Example 19. The baking color is lighter. ZU is a golden yellow good baking color compared to Comparative Example 19. The good baking color of the tea case 12 is golden yellow compared to the comparative example 19. The flavor and the mouthfeel are richer than the comparative example 19, and the surface has a slight crunchiness (light and brittle feeling), Good taste of bite. It has almost the same flavor and texture as a typical pizza skin. It is slightly tough (poor bite) and is a hard taste. The flavor of soybean meal was a crisper mouthfeel than that of Comparative Example 19. h is a richer flavor than Comparative Example 19, and is a good mouthfeel. [Example 25, Comparative Examples 21 and 22, Reference Example 13: Production and evaluation of long toast (for improvement of texture)] The composition of the whole fat-containing soybean powder of Example 7 was used to improve the texture to produce a strip. Toast (Example 25, Formulation: Table 29 'Substituting 5 wt. halo% of the raw material for the full fat soy flour-containing composition of Example 7). As a comparative control group, a long toast (Comparative Example 21, Formulation: Table 29) containing no composition of full fat soybean powder 48 201121434 was used, and full fat soybean powder was used (used in Example 1). Long sample toast with the same sample 'trypsin inhibitor activity: 38.4 T. IU/mg) (Comparative Example 22, formulation: Table 29, replacing 5 wt% flour in the raw material with full fat soy flour), using A long-grained toast having a taste-improving texture of the composition containing the full-fat soybean powder of the reference example 1 having the effect of improving the flavor and texture of the food (Reference Example 13, Formulation: Table 29, replacing 5 wt% of flour in the raw material) The composition containing the full fat soybean powder of Reference Example 1). First, in the bread machine of the bread machine (trade name: automatic bread machine (for household use) HDB-100 (for 1 kg), MK Seiko Co., Ltd.), water is added, and then added: high-gluten flour (product Name: Ε·, produced by Minqing Powder Co., Ltd.), containing hurricane and white sugar for powder mixing (in the case of adding full-fat soy flour or glutinous rice flour) At this time, the powder is mixed together, and then the dry yeast is added and it is not wetted. The product was prepared by changing the length of the toast and squeezing for 3 minutes. After kneading for 3 minutes, the ghee was added to make a long strip of toast. For the long toast produced, π ^ ^ ^ 仃 Appearance observation and functional evaluation (flavor Sense ** 仏 仏 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 %) The amount of blending (% by weight) The amount of blending (weight ° / 〇)

含全脂大豆粉的組成物 (參考例1) 2.75 水 38.55 38.55 38.55 合計 原料的合計重量（g) 100.0 100.0 100.0 38.55 100.0 表30 _[j. 30]_ 長條土司之評價結果 外觀 實施例25 風味及口感 相較於比較例21 而稍高。_ ϊ有小麥風味，才i 較於比較例21、 參考例13而為較 鬆軟的口感，為咬 感佳 '滑順且入口 即化感良好的口 感。 比較例21 比較例22 相較於其他長條 土司，高度較低。 相較於比較例21 而務尚。 為一般的小麥麵 包的風味，是鬆軟 的口感，但亦為有 韌性的口感（咬感 差）。 有大豆粉的風 味，相較於比較例 21而為咬感較 佳'有彈力、鬆軟 的口感’但亦為紋 理粗糙的口感。 相較於比較例21 而稍高 相較於比較例21 而為咬感較佳、具 有彈力、鬆軟的， 感0 [實施例26、比較例23、24、參考例14 :蛋糕捲之製造及 評價（用於代替麵粉）] 使用實施例7之含全脂大豆粉的組成物作為麵粉的替 代品’來製造蛋糕捲（實施例26，配方•·表3丨作為比 較用之對照組，製造了··未使用含全脂大豆粉的組成物而 * 50 201121434 使用麵粉（低筋麵粉）的蛋糕捲（比較例23,配方：表31)、 使用了全脂大豆粉（與實施你"所使用的試製品相同者， 胰蛋白酶抑制因子活十生：38.4TIU/mg)作為麵粉的替代品 的蛋糕捲（比較例24’配方：表31)、使用了具有食品的 風味及D感之改良效果的參考例i之含全脂大豆粉的組成 物作為麵粉的替代品的蛋糕捲（參考例14，配方·表3丨卜 首先，將蛋白與1/2之量的上白糖以混合機（商品 名·· Kenmix mixer，愛工舍製作所股份有限公司製使用 進料斗）打泡至此直立的程度。接著，將蛋黃與1/2之量 的上白糖以，昆合機（商品名：Kenmjx mixer，愛工舍製作 所股份有限公司製）打泡至呈濃稠狀（拉起後可留痕跡而不 易/肖失）的程度。將蛋白分3次加入至打泡完成的蛋黃中， 混合至使泡沫不會消失。於混合物中，添加事先以篩子篩 過的低筋麵粉（商品名：Violet，日清製粉股份有限公司 製）、含全脂大豆粉的組成物、或全脂大豆粉，並稀加混合 (輕輕混合）。將混合完成的麵糊流至鐵板，用烤箱以上火 200 C、下火190°C來烘焙10分鐘。於烘焙完成品上塗佈 泡沫乳油（whipped cream)，捲成捲狀，而製造蛋糕捲。 對於所製造的蛋糕捲’進行外觀觀察及官能評價（風 味及口感）。評價結果顯示於表32。 51 201121434 [表 31] 表31 蛋糕捲之配方 實施例26 比較例23 比較例24 參考例14 原料名 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 低筋麵粉 0 18.80 0 0 蛋白 40.6 40.6 40.6 40.6 上白糖 23.2 23.2 23.2 23.2 蛋黃 17.4 17.4 17.4 17.4 含全脂大豆粉的組成物 (實施例7) 18.80 0 0 0 全脂大豆粉 0 0 18.80 0 含全脂大豆粉的組成物 (參考例1) 0 0 0 18.80 合計 100.0 100.0 100.0 100.0 原料的合計重量（g) 345 g 345 g 345 g 345 g [表 32] 表32蛋糕捲之評價結果 實施例26 比較例23 比較例24 參考例14 外觀 相較於比較例23 而分量稍少。 最為膨脹，具有分 量。 相較於比較例23 而分量賴少。 相較於比較例23 而分量稍少。 風味及口感 相較於比較例23 而較能感到甜 味，濕潤且清爽， 相較於參考例14 亦為細敏、鬆軟的 口感。 蛋的風味強烈，為 鬆軟的口感，並且 濕潤，但亦為有韌 性的口感（咬感 差）。 大豆粉的風味強 烈，相較於比較例 23而為咬感較 佳、鬆軟的口感， 相較於實施例 26、參考例14而 為較硬的口感。 相較於比較例23 而較能感到甜 味，濕潤、鬆軟而 清爽的口感，相較 於比較例24亦為 鬆軟的口感。 實施例26的蛋糕捲，即便原料中並未使用麵粉，風 味、口感仍為良好，所以對於小麥會過敏的人也可美味地 食用。 [實施例27、比較例25、26、參考例1 5 :蒸糕之製造及評 價（用於代替蛋及麵粉）] 使用實施例7之含全脂大豆粉的組成物作為蛋及麵粉 52 201121434 的替代品，來製造蒸糕（實施例27 ’配方：表33 )。作為 比較用之對照組，製造了：未使用含全脂大豆粉的組成物 而使用蛋及麵粉（低筋麵粉）的蒸糕（比較例25，配方： 表33 )、使用了全脂大豆粉（與實施例1所使用的試製品 相同者，胰蛋白酶抑制因子活性：38.4TIU/mg)作為蛋及 麵粉的替代品的蒸糕（比較例26，配方：表33 )、使用了 具有食品的風味及口感之改良效果的參考例1之含全脂大 豆粉的組成物作為蛋及麵粉的替代品的蒸糕（參考例1 5， 配方：表3 3 )。 首先，混合除了水以外的各粉體原料，過篩後，一邊 於其中逐次少許地添加水，一邊以Kenmix mixer混合機（商 品名：Kenmix mixer ’愛工舍製作所股份有限公司製，使 用加熱器）進行混合。接著’流入模型中，使用蒸氣對流 烤爐（商品名：CONVOSTAR，FMI股份有限公司製）在 95°C蒸10分鐘，而製造蒸糕。 對於所製造的蒸糕’進行外觀觀察及官能評價（風味 及口感）。評價結果顯示於表34。 53 201121434 [表 33] 表33 蒸糕之配方 實施例27 比較例25 比較例26 參考例15 原料名 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 調配量 (重量％) 低筋麵粉 0 40.43 0 0 馬鈴薯澱粉 10.11 10.11 10.11 10.11 發粉 1.14 1.14 1.14 1.14 食鹽 0.32 0.32 0.32 0.32 上白糖 15.16 15.16 15.16 15.16 含全脂大豆粉的組成物 (實施例7) 40.43 0 0 0 全脂大豆粉 0 0 40.43 0 含全脂大豆粉的組成物 (參考例1) 0 0 0 40.43 水 32.85 32.85 32.85 32.85 合計 100.0 100.0 100.0 100.0 原料的合計重量（g) 197.88 g 197.88 g 197.88 g 197.88 g [表 34] 表34蒸糕之評價結果 實施例27 比較例25 比較例26 參考例15 外觀 泛白的黃色。 白色。 黃色。 濃黃色。 風味及口感 風味佳，相較於參 考例15而為鬆軟 且濕潤的口感。 有著軟糯的口感。 大豆粉的風味強 烈，口感硬。 稍有大豆粉的風 味，相較於比較例 26而較為鬆軟， 但為稱有黏度的 口感。 實施例27的蒸糕，即便原料中並未使用蛋及麵粉，風 味、口感仍為良好，所以對於蛋或小麥會過敏的人也可美 味地食用。 [實施例28〜32、參考例16〜20、比較例27〜35 :麵衣材 料、麵糊、炸蝦天婦羅之製造及評價] 製造：使用實施例7之含全脂大豆粉的組成物作為原 料的麵衣材料（實施例28)、及於該麵衣材料中添加水而 54 201121434 成的麵糊（實施例29 )，並製造：使用該麵糊的炸蝦天婦 羅（油炸品’實施例30 )、炸蝦天婦羅（冷凍後再油炸品， 實施例3 1 )、及炸蝦天婦羅（冷凍後微波加熱品，實施例 32 )。麵衣材料及麵糊的配方，係顯示於表35。另外，使 用曰清食品股份有限公司製的商品「曰清美味天婦羅粉」 來作為天婦羅粉。 又’製造.使用與貫施例7之含全脂大豆粉的組成物 所調配之全脂大豆粉相同的全脂大豆粉作為原料的麵衣材 料（參考例16)、及於該麵衣材料中添加水而成的麵糊（參 考例17 )、使用該麵糊的炸瑕天婦羅（油炸品，參考例18 )、 炸蝦天婦羅（冷凍後再油炸品，參考例19)、及炸蝦天婦 羅（冷凍後微波加熱品，參考例2〇 )。麵衣材料及麵糊的 配方，係顯不於表35。另外，使用日清食品股份有限公司 製的商品「曰清美味天婦羅粉」來作為天婦羅粉。 又，作為對照組而製造：未使用含全脂大豆粉的組成 物及王知大豆粉作為原料的麵衣材料（比較例2 7 )、及於 該麵衣材料中添加水而成的麵糊（比較例28 )、使用該麵 糊的炸蝦天婦羅（油炸品，比較例29 )、炸蝦天婦羅（冷 凍後再油炸品’比較例30)、及炸蝦天婦羅（冷凍後微波 加熱品，比較例31)。麵衣材料及麵糊的配方，係顯示於 表36。另外’使用日清食品股份有限公司製的商品「日清 美味天婦羅粉」來作為天婦羅粉。 生又，製造：使用粉末狀分離大豆蛋白（Solpy 4000，曰 清奥利友集團股份有限公司製）作為原料的麵衣材料（比 55 201121434 較例3 2 )、及於該麵衣材料中添加水而成的麵糊（比較例 3 3 )、使用該麵糊的炸瑕天婦羅（油炸品，比較例3 4 )、及 炸蝦天婦羅（冷凍後再油炸品，比較例3 5 )。麵衣材料及 麵糊的配方，係顯示於表3 6。另外，使用日清食品股份有 限公司製的商品「曰清美味天婦羅粉」來作為天婦羅粉。 首先，將使用作為食材之冷凍草瑕（去除頭部，21〜 25 cm)放入袋中，以流動的水一邊保持冷卻、一邊解凍。 接著，將表35及表36中所記載之除了水以外的各粉體原 料進行粉體混合，而製作麵衣材料。對於所獲得的麵衣材 料，添加冷水（4°C )，混合至粉體的未溶顆粒（結塊）消 失為止，而製作麵糊。 接著，對已解束的草瑕以天婦羅粉（商品名：日清美 味天婦羅粉’日清食品股份有限公司製）進行裹粉後，沾 附所獲得的麵糊，以170〜听的油（商品名：曰清Composition containing full-fat soybean powder (Reference Example 1) 2.75 Water 38.55 38.55 38.55 Total weight of raw materials (g) 100.0 100.0 100.0 38.55 100.0 Table 30 _[j. 30]_ Evaluation results of strips of toast Appearance Example 25 The flavor and mouthfeel were slightly higher than Comparative Example 21. _ 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦 小麦Comparative Example 21 Comparative Example 22 has a lower height than other long-length toasts. Compared with Comparative Example 21, it is still good. The flavor of the general wheat noodle is a soft taste, but it is also a tough taste (poor bite). The flavor of the soy flour was better than that of Comparative Example 21, which was a 'elastic, soft mouthfeel' but also a rough texture. Compared with Comparative Example 21, it is slightly higher than the comparative example 21, and has a better bite feel, elasticity, and softness. Sense 0 [Example 26, Comparative Example 23, 24, Reference Example 14: Manufacturing of cake rolls and Evaluation (in place of flour)] The cake roll was prepared using the composition containing the whole fat soybean powder of Example 7 as a substitute for flour (Example 26, Formulation • Table 3) was used as a comparative control for comparison. ······································································································· The test sample used was the same, trypsin inhibitor factor: 38.4 TIU/mg) cake roll as a substitute for flour (Comparative Example 24' formula: Table 31), using flavor and D sense of food A cake roll containing the composition of the full-fat soybean powder as a substitute for the flour of Reference Example i (Reference Example 14, Formulation Table 3) First, the protein and the amount of 1/2 of the white sugar are mixed. (Product name·· Kenmix mixer, I Love Works Co., Ltd. has shares The company system uses a feed hopper to foam the erect to the extent that it is upright. Then, the egg yolk and the 1/2 amount of the white sugar are foamed to the Kunhe machine (trade name: Kenmjx mixer, manufactured by Aijo Co., Ltd.) to It is thick (the trace can be left after pulling up, but it is easy to lose). The protein is added to the foamed egg yolk three times, and mixed until the foam does not disappear. In the mixture, the sieve is added beforehand. Sifted low-gluten flour (trade name: Violet, manufactured by Nisshin Mills Co., Ltd.), composition containing full-fat soy flour, or full-fat soy flour, and mixed with light (lightly mixed). The batter flows to the iron plate, and is baked for 10 minutes at a temperature of 190 ° C under a fire of 200 C. The whipped cream is applied to the baked product, rolled into a roll, and a cake roll is produced. The cake roll was subjected to visual observation and functional evaluation (flavor and taste). The evaluation results are shown in Table 32. 51 201121434 [Table 31] Table 31 Formulation of cake roll Example 26 Comparative Example 23 Comparative Example 24 Reference Example 14 Preparation of raw material name the amount (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Low-gluten flour 0 18.80 0 0 Protein 40.6 40.6 40.6 40.6 Upper sugar 23.2 23.2 23.2 23.2 Egg yolk 17.4 17.4 17.4 17.4 Full-fat soybean powder Composition (Example 7) 18.80 0 0 0 Full-fat soybean powder 0 0 18.80 0 Composition containing full-fat soybean powder (Reference Example 1) 0 0 0 18.80 Total 100.0 100.0 100.0 100.0 Total weight of raw materials (g) 345 g 345 g 345 g 345 g [Table 32] Table 32 Evaluation results of cake rolls Example 26 Comparative Example 23 Comparative Example 24 Reference Example 14 The appearance was slightly smaller than that of Comparative Example 23. Most bloated with components. Compared with Comparative Example 23, the component is less. The component was slightly smaller than Comparative Example 23. Flavor and mouthfeel Compared with Comparative Example 23, it was sweeter, moisturized and refreshed, and was also a lighter and softer mouthfeel than Reference Example 14. The egg has a strong flavor, a soft mouthfeel, and is moist, but also has a tough taste (poor bite). The soybean powder had a strong flavor, and was superior to the comparative example 23 in that the bite feeling was good and the mouthfeel was soft, and the mouthfeel was harder than that of Example 26 and Reference Example 14. Compared with Comparative Example 23, the taste was sweet, and the moist, soft and refreshing mouthfeel was softer than that of Comparative Example 24. In the cake roll of the twenty-sixth embodiment, even if the flour is not used in the raw material, the taste and texture are good, so that people who are allergic to wheat can also eat deliciously. [Example 27, Comparative Example 25, 26, Reference Example 15: Production and Evaluation of Steamed Cake (for replacing egg and flour)] Using the composition containing full fat soybean powder of Example 7 as egg and flour 52 201121434 An alternative to making steamed cakes (Example 27 'Recipe: Table 33). As a comparative control group, steamed cake using egg and flour (low-gluten flour) without using a composition containing full-fat soybean powder (Comparative Example 25, formulation: Table 33) was used, and full-fat soy flour was used. (The same as the sample used in Example 1, the trypsin inhibitor activity: 38.4 TIU/mg) was used as a substitute for eggs and flour (Comparative Example 26, Formulation: Table 33), and foods were used. The composition containing the full-fat soybean powder of the reference example 1 of the improvement effect of flavor and texture was used as a steamed cake of egg and flour substitute (Reference Example 155, Formulation: Table 3 3). First, the powder raw materials other than the water are mixed, and the water is added to the Kenmix mixer (product name: Kenmix mixer, manufactured by Kenji Mixing Co., Ltd., using a heater). Mix. Then, it was poured into a model, and steamed convection oven (trade name: CONVOSTAR, manufactured by FMI Co., Ltd.) was steamed at 95 ° C for 10 minutes to produce steamed cake. Appearance observation and sensory evaluation (flavor and taste) were performed on the steamed cake produced. The evaluation results are shown in Table 34. 53 201121434 [Table 33] Table 33 Formulation of steamed cake Example 27 Comparative Example 25 Comparative Example 26 Reference Example 15 Preparation amount of raw material name (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Formulation amount (% by weight) Low-gluten flour 0 40.43 0 0 Potato starch 10.11 10.11 10.11 10.11 Hair powder 1.14 1.14 1.14 1.14 Salt 0.32 0.32 0.32 0.32 Upper sugar 15.16 15.16 15.16 15.16 Composition containing full-fat soy flour (Example 7) 40.43 0 0 0 Full-fat soybean Powder 0 0 40.43 0 Composition containing full-fat soybean powder (Reference Example 1) 0 0 0 40.43 Water 32.85 32.85 32.85 32.85 Total 100.0 100.0 100.0 100.0 Total weight of raw materials (g) 197.88 g 197.88 g 197.88 g 197.88 g [Table 34 Table 34 Evaluation results of steamed cakes Example 27 Comparative Example 25 Comparative Example 26 Reference Example 15 A yellowish appearance. white. yellow. Thick yellow. Flavor and taste The flavor is good, and it is a soft and moist mouthfeel compared to Reference Example 15. It has a soft taste. Soy flour has a strong flavor and a hard taste. The taste of slightly soy flour was softer than that of Comparative Example 26, but it was called a sticky taste. In the steamed cake of Example 27, even if eggs and flour were not used in the raw materials, the taste and texture were good, so that people who are allergic to eggs or wheat can also enjoy the taste. [Examples 28 to 32, Reference Examples 16 to 20, Comparative Examples 27 to 35: Manufacturing and Evaluation of Topcoat Material, Batter, Fried Shrimp Tempura] Manufacture: Using the composition containing the full fat soybean powder of Example 7 As a raw material, a top coat material (Example 28), and a batter (Example 29) prepared by adding water to the top coat material, 54 201121434, and producing: fried shrimp tempura (fried product) using the batter Example 30), fried shrimp tempura (frozen after freezing, Example 3 1), and fried shrimp tempura (microwave heating after freezing, Example 32). The formulations of the topping materials and batter are shown in Table 35. In addition, the product "Yu Qing delicious tempura powder" manufactured by Minqing Food Co., Ltd. was used as the tempura powder. Further, 'manufacture. A top coat material using the same full-fat soybean powder as the whole fat soybean powder prepared by the composition containing the full-fat soybean powder of Example 7 (Reference Example 16), and the top coat material a batter prepared by adding water (Reference Example 17), a fried tempura (Fried Food, Reference Example 18) using the batter, and a fried prawn tempura (frozen after frying, Reference Example 19), And fried shrimp tempura (microwave heating after freezing, reference example 2). The formula of the topping material and the batter is not shown in Table 35. In addition, the product "Yu Qing delicious tempura powder" made by Nissin Food Co., Ltd. was used as the tempura powder. Further, as a control group, a top coat material (Comparative Example 27) in which a composition containing full fat soybean powder and Wangzhi soybean powder were used as a raw material, and a batter obtained by adding water to the top coat material ( Comparative Example 28), fried shrimp tempura (fried, Comparative Example 29), fried shrimp tempura (frozen and then fried "Comparative Example 30"), and fried shrimp tempura (freezing) using the batter After microwave heating, Comparative Example 31). The formulation of the topping materials and batter is shown in Table 36. In addition, the product "Nissin delicious tempura powder" made by Nissin Foods Co., Ltd. was used as tempura powder. Manufactured again, manufactured by using a powdery separated soy protein (Solpy 4000, manufactured by Minqing Orly Group Co., Ltd.) as a raw material (compared with Example 3 2 of 55 201121434), and added to the topcoat material. Batter made of water (Comparative Example 3 3 ), fried tempura (Fried Food, Comparative Example 34) using the batter, and fried tempura (fried fried, frozen product, Comparative Example 3 5 ). The formulation of the topping material and the batter is shown in Table 36. In addition, the product "Yu Qing delicious tempura powder" made by Nisshin Foods Co., Ltd. was used as tempura powder. First, the frozen haystack (the head is removed, 21 to 25 cm) as a foodstuff is placed in a bag, and the flowing water is cooled while being thawed. Next, each of the powder raw materials other than water described in Tables 35 and 36 was powder-mixed to prepare a coating material. To the obtained top coat material, cold water (4 ° C) was added, and the undissolved particles (agglomerates) which were mixed until the powder disappeared were used to prepare a batter. Then, after the unwrapped grasshopper is covered with tempura powder (trade name: Nissin delicious tempura powder 'Nissin Food Co., Ltd.), the batter obtained is adhered to 170~ Oil (trade name: 曰清

Vege-fruit Oil，日清奥利左隹囿肌认丄 兴不』及果團股份有限公司製）來油炸2 分鐘，藉此製作炸蝦天婦羅（油妆σ 苒、/由炸品）。另外，油炸中途， 對於蝦添加麵糊，使麵糊附著作為麵衣 接著，將所獲得的炸瑕夭撼忠Vege-fruit Oil, Nisshin Olympus 隹囿 丄 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及 果 果 果 果 果 果 果 果 2 2 2 2 2 2 2 2 2 2 2 2 ). In addition, in the middle of frying, batter is added to the shrimp, and the batter is attached to the face. Next, the obtained fried oysters are loyal.

取天却羅進行急速冷凍（以-35°C 冷凍30分鐘）後，將冷凍的炸 的炸蝦天％羅以-18。(：進行樣品 保存。 將2隻經保存的冷凍炸 下以170〜175°C的油（商品 奥利友集團股份有限公司製 天知羅（冷柬後再油炸品）。 瑕天V羅’在仍為冷康的狀態 名：曰清Vege-fruit Oil，曰清 )油炸2分鐘，藉此製作炸蝦 56 201121434 又’將2隻經保存的冷凍炸蝦天婦羅置於盤子上，在 •仍為冷凍的狀態下以微波爐加熱處理（ 500瓦特，i分鐘 ，1 〇秒），藉此製作炸蝦天婦羅（冷凍後微波加熱品）。 對於所製造的炸蝦天婦羅（油炸品）、炸蝦天婦羅（冷 凍後油炸品）、及炸蝦天婦羅（冷凍後微波加熱品），進行 外觀觀察及官能評價（風味及口感）β評價結果顯示於表 37〜表39。 [表 351 表35麵衣材料、麵糊之配方 - 原料名 ，施例28 實施例 一·· - 參考例16 Ί 參考例17 調配量（g) 調配量（g) 調配量（g) 誦配晉(g) 天婦羅粉 38 38 ------------ 38 38 實施例7之含全脂大豆粉的組 成物 2 0 0 全脂大丑粉 Ό 0 ώΓ 2 水 Ό 60 60 合計 40 100 40 100 [表 36] 表36麵衣材料、麵糊之配方 比較例27 \匕較例28 比較例32 比較例33 原料名 調配量（g) 調配量（g) 調配量（g) 绸配量（g) 天婦羅粉 40 40 38 38 粉末狀分離大豆蛋白 0 0 2 2 水 0 60 0 60 合計 1 40 100 40 100 [表 37] 表37炸蝦i ^婦羅之評價結果 --- 實施例30 (油炸品） 實施例31 (冷凍後再油炸品） 實施例32 (冷凍後微波加熱品） 外觀 金黃色。麵衣膨鬆性良 好。 金黃色。 金黃色8 瑕體彈牙（具有張力）， 麵衣的Ϊ·跪感強烈，有 著清奭的口慼。 牙（具有張力），蝦體彈牙（具有張万 麵衣的鬆脆感強烈，有麵衣的鬆脆感強烈，有 ϊ舞爽的口咸。 1著清爽的口感。 1 57 201121434 表38炸瑕天婦羅之評價結果 ~ -~~-〜 參考例18 (油炸品） 參考例19 凍後再油炸品） 外觀 金黃色。麵衣膨鬆性良 好。 金黃色。 風味及口感 蝦體彈牙（具有張力）， 麵衣的鬆脆感強烈，有 著清爽的口感。 瑕體彈牙（具有 麵衣的鬆脆感強烈， 著清爽的口感。 有 - 波加熱品） 泛碎。有張力) 的餐脆感強烈，有 [表 391 表39炸蝦天婦羅之評價结果 比較例29 (油炸品） 比較例30 (冷凍後再油 炸品） 比較例31 (冷凍後微波 加熱品） 比 ~ (油炸品） E較例35 (冷凍後再油 炸品） 偏白色。 外觀 稍淡的金黃色》 麵衣膨鬆性良 好。 稍淡的金黃色。 稍淡的金黃色。 丨一---- — 偏白色。麵衣膨 鬆性良好。 風味 及口感 蝦體無彈牙感 (無張力）、肉 質較韌，麵衣的 鬆脆感微弱，麵 衣内側有較黏 口感。 蝦體無彈牙感 (無張力）、肉 質較韌，麵衣的 鬆脆感微弱，麵 衣内側有較黏 口感。 蝦體無彈牙感 (無張力）、肉 質較韌，麵衣的 鬆脆感微弱，麵 衣内側有較黏 口感。 蝦體無 (無張力）、肉 質柔軟，麵衣雖 有鬆脆感，但麵 衣内側為較黏 口感。 蝦體無彈牙感 (無張力）、肉 質柔軟，麵衣雖 有鬆脆感，但麵 衣内側為較黏 口感。 [實施例33〜37、參考例21〜25、比較例36〜40 :麵衣材 料、麵糊、炸蝦天婦羅之製造及評價] 製造：使用實施例7之含全脂大豆粉的組成物作為原 料的麵衣材料（實施例33)、及於該麵衣材料中添加水而 成的麵糊（實施例34 )，並製造：使用該麵糊的炸蝦天婦 羅（油炸品，實施例3 5 )、炸瑕天婦羅（冷凉·後再油炸品， 實施例36 )、及炸蝦天婦羅（冷凍後微波加熱品’實施例 37)。麵衣材料及麵糊的配方，係顯示於表4〇。另外，使 用曰清製粉股份有限公司製的商品「Violet」來作為麵粉。 . .. , 又，製造：使用與實施例7之含全脂大豆粉的組成物 58 201121434 所調配之全脂大豆粉相同的全脂大豆粉作為原料的麵衣材 料（參考例21)、及於該麵衣材料中添加水而成的麵糊（參 考例22 )、使用該麵糊的炸蝦天婦羅（油炸品，參考例23 )、 炸蝦天婦羅（冷凍後再油炸品，參考例24 )、及炸蝦天婦 羅（冷;東後微波加熱品’參考例25)。麵衣材料及麵糊的 配方’係顯示於表40。另外’使用日清製粉股份有限公司 製的商品「Violet」來作為麵粉。 又’作為對照組而製造：未使用含全脂大豆粉的組成 物及全脂大豆粉作為原料的麵衣材料（比較例36 )、及於 該麵衣材料中添加水而成的麵糊（比較例3 7 )、使用該麵 糊的炸蝦天婦羅（油炸品’比較例38 )、炸蝦天婦羅（冷 凍後再油炸品，比較例39 )、及炸蝦天婦羅（冷凍後微波 加熱品’比較例40 )。麵衣材料及麵糊的配方，係顯示於 表41。另外，使用日清製粉股份有限公司製的商品「vi〇iet」 來作為麵粉。 首先，將使用作為食材之冷凍草瑕（去除頭部，21〜 25 cm)放入袋中，以流動的水一邊保持冷卻、一邊解凍。 接著，將表40及表41 +所記載之除了水以外的各粉體原 料進行粉體混合’而製作麵衣材料。對於所獲得的麵衣材 料添加冷水（4 C )’、屍合至粉體的未溶顆粒（結塊）消 失為止，而製作麵糊。 接著，對已解凍的草蝦以低筋麵粉（商品名：她” 日清製粉股份有限公司製）進行裹粉後，沾附所獲得的麵. 糊，以m〜175t:的油（商品名：日清Vegefruit〇n，曰 S. 59 201121434 清奥利友集團股份有限公司製）來油炸2分鐘，藉此製作 炸瑕天婦羅（油炸品）。另外，油炸中途，對於瑕添加麵糊， 使麵糊附著作為麵衣。 接著，將所獲得的炸蝦天婦羅進行急逮冷凍（以_35£&gt;c 冷凍30分鐘）後，將冷凍的炸蝦天婦羅以_i8&lt;&gt;c進行樣品 保存。 將2隻經保存的冷凍炸蝦天婦羅，在仍為冷凍的狀態 下以170〜175°C的油（商品名：日清Vege_fruit 〇n，日清 奥利友集團股份有限公司製）油炸2分鐘’藉此製作炸蝦 天婦羅（冷凍後再油炸品）。 又’將2隻經保存的冷凍炸蝦天婦羅置於盤子上，在 仍為冷來的狀態下以微波爐加熱處理（5〇〇瓦特，1分鐘 秒）’藉此製作炸蝦天婦羅（冷凍後微波加熱品）。 對於所製造的炸蝦天婦羅（油炸品）、炸蝦天婦羅（冷 来後油炸品）、及炸蝦天婦羅（冷凍後微波加熱品），進行 外觀觀察及官能評價（風味及口感）^評價結果顯示於表 42〜表44。 [表 40] 表4〇麵衣材料、麵糊之配方 〜 原料名 實施例33 實施例34 卷者例21 參考例^' 調配量（g) 調配量（g) 调配量（g) 調配量（gY~· 麵粉 38 38 38 一__ 38 ^ 實施例7之含全脂大豆粉的組 成物 2 2 0 0 全脂大且粉 0 0 _ 一— 2 ^ 水 0 60 〇_m_ 60 合s十 40 100 40-- 1Ό0 〜、 201121434 [表 41] 表41麵衣材料、麵糊之配方 原料名 比較例36 比較例37 調配量（g) 調配量（g) 麵粉 40 40 水 0 60 合計 40 100 [表 42] 表42炸蝦沃 .婦羅之評價結果 ----- 實施例35 (油炸品） 實施例36 (冷凍後再油炸品） 實施例37 (冷康德微浊加执品） 外觀 金黃色《麵衣膨鬆性良 好。 金黃色。 金黃色。 風味及口感 瑕體彈牙（具有張力）， 麵衣的鬆脆感強烈，有 著清爽的口感。 瑕體彈牙（具有 麵衣的鬆脆感強烈，有 著清爽的口感。 蝦體彈牙（具有張力）， 麵衣的鬆脆感強烈，有 著清爽的口感。 ---- [表 43] 表43 炸蝦天 L婦羅之評僑結果 - ----- 參考例23 (油炸品） 參考例24 (冷凍後再油炸品） 參考例25 (冷康後微波加熱品） 外觀 金黃色。 金黃色。 金黃色。 風味及口感 蝦體彈牙（具有張力）， 麵衣的鬆脆感強烈》 瑕體彈牙（具有張力）， 麵衣的鬆脆感強烈。 蝦體彈牙（具有張力）， 麵衣的鬆脆感強烈。 [表 44] 表44炸蝦， t婦羅之評價結果 ---- 比較例38 (油炸品） 比較例39 (冷凍後再油炸品） 比較例40 (冷凍後微波加熱品） 外觀 偏白色。 偏白色。 偏白色》 風味及口感 蝦體無彈牙感（無張一' 力）、肉質較韌，麵衣 無鬆脆感且有韌性，麵 衣整體有較黏口感》 彈牙感（無系~~ 力）、肉質較韌，麵衣 無鬆脆感且有韌性，麵 衣整體有較黏口感。 蝦體無彈牙感（無張 力）、肉質較韌，麵衣 無鬆脆感且有韌性，麵 衣整體有較黏口感。 [實施例38〜4丨、參考例Μ〜Μ、比較例“〜44:麵衣材 料、麵糊、炸蝦天婦羅之製造及評價（改變辦配量）] 製造·使用實施例7之含全脂大豆粉的組成物作為原 61 201121434 料的麵衣材料（實施例38)、及於該麵衣材料中添加水而 成的麵糊（實施例39)’並製造：使用該麵糊的炸蝦天婦 羅（油炸品，實施例40)、及炸蝦天婦羅（冷凍後微波加 熱品，實施例41 )。麵衣材料及麵糊的配方，係顯示於表 45。另外，使用日清製粉股份有限公司製的商品「vi〇iet」 來作為麵粉。 又，製造：使用與實施例7之含全脂大豆粉的組成物 所調配之全脂大丑粉相同的全脂大豆粉作為原料的麵衣材 料（參考例26)、及於該麵衣材料中添加水而成的麵糊（參 考例27)、使用該麵糊的炸蝦天婦羅（油炸品，參考例28)、 及炸蝦天婦羅（冷凍後微波加熱品，參考例29)。麵衣材 料及麵糊的配方，係顯示於表45。另外’使用日清製粉股 份有限公司製的商品「Violet」來作為麵粉。 又，作為對照組而製造：僅使用麵粉的麵衣材料（比 較例4〇、及於該麵衣材料中添加水與全蛋液而成的麵糊 (比較例42 )、使用該麵糊的炸蝦天婦羅（油炸品，比較 例43)、及炸蝦天婦羅（冷凍後微波加熱品，比較例44)。 麵衣材料及麵糊的配方，係顯示於表46。另外，使用日清 製粉股份有限公司製的商品「Vi〇let」來作為麵粉。 首先，將使用作為食材之冷凍草蝦（去除頭部，h〜 25 cn〇放入袋中，以流動的水一邊保持冷卻、—邊解凍。 接著，將表45及表46中所記載之除了水以外的各粉體原 料進行粉體混合’而製作麵衣材料。此實驗與先前的實施 例不同，係將所獲得的麵衣材料與冷水（4。〇,稍加混合 62 201121434 (輕輕混合）至麵衣材料的 竹的未溶顆粒（結塊）殘留的程度。 接著，對已解凍的草跑A ^ / 早瑕Μ低劝麵粉（商品名：Violet， 曰清製粉股份有限公司製、 _ 表）進仃裹粉後，沾附所獲得的麵 糊’以170〜175\：的油（芮σ 、同 口口名.日清 Vege-fruit Oil，日 清奥利友集團股份有限公司制、也，丄… 为限A刁製）來油炸2分鐘，藉此製作 炸瑕天婦羅（油炸品）β另&amp; ,,.., 、卞^另外，油炸中途，對於蝦添加麵糊， 使麵糊附著作為麵衣。 接著，將所獲得的炸蝦天婦羅進行急速冷凍（以_35乞 冷凍30分鐘）後，將冷凍的炸蝦天婦羅以_18&lt;&gt;c進行樣品 保存。 將2隻經保存的冷凍炸蝦天婦羅置於盤子上，在仍為 冷凍的狀態下以微波爐加熱處理（5〇〇瓦特，丨分鐘1〇秒）， 藉此製作炸蝦天婦羅（冷凍後微波加熱品）。 對於所製造的炸蝦天婦羅（油炸品）、及炸蝦天婦羅（冷 凍後微波加熱品），進行外觀觀察及官能評價（風味及口 感）。評價結果顯示於表47、表48。 [表 45] 表45麵衣材料、麵糊之配方 原料名 實施例38 實施例39 參考例26 參考例27 調配量（g) 調配量（g) 調配量（g) 調配量（g) 麵粉 30.8 30.8 30.8 30.8 實施例7之含全脂大豆粉的組 成物 5.1 5,1 0 0 全脂大豆粉 0 0 5.1 5.1 水 0 64.1 0 64.1 全蛋液 0 0 0 0 合計 35.9 100 35.9 100 63 201121434 [表 46] 表46麵衣材料、麵糊之配方 原料名 比較例41 比較例42 調配量（g) 調配量（g) 麵粉 30.8 30.8 水 0 15.4 全蛋液 0 53.8 合計 30.8 100 [表 47] 表47炸瑕天婦羅之評價結果 實施例40 (油炸品） 實施例41 (冷凍後微波加 熱品） 參考例28 (油炸品） 參考例29 (冷凍後微波加 熱品） 外觀 金黃色。麵衣膨鬆 性良好。 金黃色。 金黃色&quot; 金黃色。 風味及口感 蝦體彈牙（具有張 力），麵衣的鬆脆 感強烈，有著清爽 的口感。 蝦體彈牙（具有張 力），麵衣的鬆脆 感強烈，有著清爽 的口感。 蝦體彈牙（具有張 力），麵衣的鬆脆 感強烈。 蝦體彈牙（具有張 力），麵衣的鬆脆 感強烈。 [表 48] 表48炸蝦天婦羅之評價結果 比較例43 (油炸品） 比較例44 (冷凍後微波加熱品） 外觀 稍淡的金黃色。麵衣的 膨鬆性差。 稱淡的金黃色。 風味及口感 蝦體無彈牙感（無張 力）、緊繃、較韌且硬， 麵衣無鬆脆感。 蝦體無彈牙感（無張 力）、緊繃、較韌且硬， 麵衣無鬆脆感。 [實施例42〜44、參考例30〜32、比較例45〜47 :麵包粉、 炸蝦之製造及評價] 製造：使用實施例7之含全脂大豆粉的組成物作為原 料的麵包粉（實施例42 )，並製造：使用該麵包粉的炸蝦 (油炸品，實施例43 )、及炸嘏（冷凍後微波加熱品，實 施例44 )。 s 64 201121434 又’製造：使用與實施例7之含全脂大豆粉的組成物 所調配之全脂大豆粉相同的全脂大豆粉作為原料的麵包粉 (參考例30 )’並製造：使用該麵包粉的炸蝦（油炸品， 參考例3 1 )、及炸蝦（冷凍後微波加熱品，參考例32 )。 又’作為對照組而製造：未使用含全脂大豆粉的組成 物及全脂大豆粉作為原料的麵包粉（比較例45)，並製造： 使用該麵包粉的炸蝦（油炸品，比較例46 )、及炸蝦（冷 凍後微波加熱品，比較例47 )。 與實施例2 5同樣地製造使用含全脂大豆粉的組成物 作為原料（將原料中5重量％之麵粉取代為實施例7之含 全脂大豆粉的組成物）的長條土司。將所得的長條土司以 食品調理機（food processor)粉碎，而製造麵包粉（實施例 42 )。又’與實施例22同樣地製造使用全脂大豆粉作為原 料（將原料中5重量❶/◦之麵粉取代為全脂大豆粉）的長條 土司。將所得的長條土司以食品調理機粉碎，而製造麵包 粉（參考例30 )。又，與比較例21同樣地製造長條土司。 將所得的長條土司以食品調理機粉碎，而製造麵包粉（比 較例45) » 將使用作為食材之冷凍草蝦（去除頭部，21〜25 cm) 放入袋中，以流動的水一邊保持冷卻、一邊解凍。接著， 於50 g之含有麵粉的麵糊粉（商品名：「六y粉栌良&lt; 〇 〈粉j，日清食品股份有限公司製）中，添加混合i 〇〇 g之 水而製作麵糊。另外，混合是-進行至粉體的未溶顆粒（結 塊）消失為止。 65 S- 201121434 接著’對已解凍的草瑕以炸粉（商品名：「打右粉$ y 少只c扒T結着！」’日清食品股份有限公司製）進行裹粉 後，沾附所獲得的麵糊，之後，將附著了麵包粉的草蝦， 以170〜175 C的油（商品名：日清Vege fruit 〇u，日清奥 利友集團股份有限公司製）來油炸2分鐘，藉此製作炸蝦 (油炸品）。 接著’將所獲得的炸蝦進行急速冷凍（以_35&lt;t冷凍3〇 分鐘）後，將冷凍炸蝦a_18〇c進行樣品保存。 將2隻經保存的冷凍炸蝦置於盤子上，在仍為冷凍的 狀態下以微波爐加熱處理（5〇〇瓦特，1分鐘1〇秒），藉此 製作炸蝦（冷凍後微波加熱品）。 對於所製造的炸蝦（油炸品）、及炸蝦（冷凍後微波加 熱品），進行外觀觀察及官能評價（風味及口感）。評價結 果顯示於表49、表50。 [表 49] 表49炸蝦4 L評價結果 一實施例43 (油炸品） 實施例44 (冷凍後微波加 熱品） 參考例31 (油炸品） 參考例32 (冷凍後微波加 熱品） 外觀 金黃色。成形性良 好0 金黃色。成形性良 好0 金黃色。成形性良 好，但炸物表面稍 呈粗糙的形狀（稍 微凹凸不平的形 狀）。 金黃色《成形性良 好，但炸物表面稍 呈粗糙的形狀（稍 微凹凸不平的形 狀）。 風咮及口感 瑕體的口感雖與-比較例相同’但麵 衣的鬆脆感強 烈，且為清爽的口 感。 蝦體的口感雖與 比較例相同，但麵 衣的鬆脆感強 烈，且為清爽的口 感。 蝦體的口感雖與 比較例相同，但麵 衣的鬆脆感強 烈，為較硬的口 感。 蝦體的口感雖與 比較例相同，但麵 衣的鬆脆感強 烈，為較硬的口 感。 66 201121434 [表 5〇ι 表50炸蝦之評僧結果 比較例46 L1油炸品） 比較例47 (冷凍後微波加熱品） 外觀 風味及口感 稍淡的金黃色。成形性 普通β 稍淡的金黃色。成形性 普通。 瑕體無彈牙感（無張 力）、緊繃、較韌且硬， 麵衣的鬆脆感微弱。 蝦體無彈牙感（無張 力）、緊繃'較韌且硬， 麵衣僅表面有鬆脆感， 麵衣全體則為偏黏的口 感。 [實施例45〜49、參考例33〜37、比較例48〜56 :麵包粉、 麵衣材料、麵糊、炸蝦之製造及評價] 製造：使用實施例7之含全脂大豆粉的組成物作為原 料的麵衣材料（實施例45 )、及於該麵衣材料中添加水而 成的麵糊（實施例46 )，並使用該麵糊、與使用含全脂大 豆粉的組成物作為原料的實施例42之麵包粉，來製造：炸 蝦（油炸品，實施例47 )、炸蝦（冷凍後微波加熱品，實 施例48 )、及炸蝦（裹附麵衣冷凍後油炸品，實施例49 )。 麵衣材料及麵糊的配方，係顯示於表5 1。 又’製造：使用與實施例7之含全脂大豆粉的組成物 所調配之全脂大豆粉相同的全脂大豆粉作為原料的麵衣材 料（參考例33)、及於該麵衣材料中添加水而成的麵糊（參 考例34)，並使用該麵糊、與使用全脂大豆粉作為原料的 參考例30之麵包粉，來製造：炸蝦（油炸品，參考例35 )、 炸蝦（冷凍後微波加一熱品，參考例36 )、及炸蝦（裹附麵 衣冷凍後油炸品，參考例37 )。麵衣材料及麵糊的配方， 67 201121434 係顯示於表5 1。 又，作為對照組而製造：未使用含全脂大豆粉的組成 物及全脂大豆粉作為原料的麵衣材料（比較例48 )、.及於 該麵衣材料中添加水而成的麵糊（比較例49 )，並使用該 麵糊、與未使用含全脂大豆粉的組成物及全脂大豆粉作為 原料的比較例45之麵包粉，來製造：炸蝦（油炸品，比較 例50 )、炸蝦（冷凍後微波加熱品，比較例5丨）、及炸蝦（裹 附麵衣冷凍後油炸品’比較例52 )。麵衣材料及麵糊的配 方，係顯示於表52。 又’製造：使用粉末狀分離大豆蛋白（S〇ipy 4000，日 清奥利友集團股份有限公司製）的麵衣材料（比較例53 )、 及於該麵衣材料中添加水而成的麵糊（比較例54 )，並使 用該麵糊、與比較例45之麵包粉，來製造：炸蝦（油炸品， 比較例55)、及炸蝦（裹附麵衣冷凍後油炸品，比較例％)。 麵衣材料及麵糊的配方，係顯示於表52。 首先，將使用作為食材之冷凍草蝦（去除頭部，21〜 〜η〇放人袋中’以流動的水—邊保持冷卻—邊解康。 接著’將表51及表52中所記載之除了水以外的各粉體原 料進行粉體混合，而製作麵衣材料。對於所獲得的麵衣材 料’添加水’混合至粉體的未溶顆粒（結塊）肖失為止， 而製作麵糊。 其係對已解凍的草蝦以炸 .打下結着！」，曰清食品 &gt;占附所獲得的麵糊，之後 接著，製作裹附麵衣的瑕， 粉（商品名：「打Ί粉S 7夕只 股份有限公司製）進行裹粉後，After taking the squid for rapid freezing (freezing at -35 ° C for 30 minutes), the frozen fried shrimp was -18%. (: Sample storage. 2 pieces of preserved frozen fried oil with 170~175 °C (product Aozhiyou Group Co., Ltd. made by Tianzhi Luo (cold and then fried). 'In the state name of the cold-cold state: Vege-fruit Oil, 曰清), fry for 2 minutes to make fried shrimp 56 201121434 and 'put 2 preserved frozen shrimp tempura on the plate In the case of • still frozen, heat it in a microwave oven (500 watts, i minutes, 1 sec.) to make fried shrimp tempura (after microwave heating). For the fried shrimp tempura (fried), fried prawn tempura (frozen after frying), and fried prawn tempura (microwave heating after freezing), appearance observation and functional evaluation (flavor and taste) β evaluation results are shown in the table 37 to Table 39. [Table 351 Table 35 Coating Material, Batter Formulation - Raw Material Name, Example 28 Example 1·· - Reference Example 16 Ί Reference Example 17 Formulation amount (g) Formulation amount (g) Formulation amount ( g) 诵配晋(g) tempura powder 38 38 ------------ 38 38 Example 7 containing full fat soy flour Composition 2 0 0 Full fat ugly powder Ό 0 ώΓ 2 Water Ό 60 60 Total 40 100 40 100 [Table 36] Table 36 Formulation of face material and batter Comparative Example 27 匕 Comparative Example 28 Comparative Example 32 Comparative Example 33 Raw material quantity (g) Quantity (g) Quantity (g) Silk quantity (g) Tempura powder 40 40 38 38 Powdered soy protein 0 0 2 2 Water 0 60 0 60 Total 1 40 100 40 100 [Table 37] Table 37 Evaluation results of fried shrimp i ^ 妇 罗 -- Example 30 (fried) Example 31 (refrigerated after freezing) Example 32 (Microwave heating after freezing) Appearance Golden yellow. The coat is good in bulkiness. Golden yellow. Golden 8 瑕 body (with tension), the 面 跪 跪 强烈 , , 强烈 强烈 面 面 面 面 面 面 面 面 面 面 面 面 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚 戚Tooth (the tension of Zhangwan's face is strong, the crunchy feeling of the face is strong, and the mouth is salty and smooth. 1) The refreshing taste. 1 57 201121434 Table 38 Evaluation results of fried tempura tempura~ -~~-~ Reference Example 18 (Frying) Reference Example 19 Frying after freezing) The appearance is golden yellow. The top coat is good in bulkiness. Yellow. Flavor and taste of shrimp body (with tension), the crunch of the face is strong, with a refreshing taste. Body carcass (with a crispy feel of the face, a refreshing taste. Yes - wave heating The product has a strong crispness and has a strong crispness. There are [Table 391 Table 39 Evaluation Results of Fried Shrimp Tempura Comparative Example 29 (Frying) Comparative Example 30 (Fried after frying) Comparative Example 31 (Microwave heating after freezing) Compared to ~ (fried) E compared to Example 35 (frozen after freezing) is white. Appearance Slightly light golden yellow The face is very good. Slightly golden yellow. Slightly golden yellow.丨一----- is white. The top coat is good in bulkiness. Flavor and taste The shrimp body has no elastic feel (no tension), the meat is tough, the crunchy feel of the top is weak, and the inner side of the top is more sticky. The shrimp body has no elastic feel (no tension), the meat is tough, the crunchy feel of the top is weak, and the inner side of the top has a sticky texture. The shrimp body has no elastic feel (no tension), the meat is tough, the crunchy feel of the top is weak, and the inner side of the top has a sticky texture. The shrimp body is not (no tension), the meat is soft, and the top coat has a crispy feel, but the inner side of the mask is more sticky. The shrimp body has no elastic feel (no tension), the meat is soft, and the top coat has a crispy feel, but the inner side of the top is more sticky. [Examples 33 to 37, Reference Examples 21 to 25, Comparative Examples 36 to 40: Manufacturing and Evaluation of Topcoat Material, Batter, Fried Shrimp Tempura] Manufacture: Using the composition containing the full fat soybean powder of Example 7 A top coat material (Example 33) and a batter (Example 34) obtained by adding water to the top coat material, and a shrimp tempura (fried product, using the batter) was produced. 3 5), fried tempura (cold, then fried, Example 36), and fried shrimp tempura (after microwave heating, 'Example 37). The formulation of the topping materials and batter is shown in Table 4〇. In addition, the product "Violet" manufactured by Minqing Milling Co., Ltd. was used as the flour. Further, manufacturing: a top coat material using the same full-fat soybean powder as the full-fat soybean powder of the full fat soybean powder-containing composition 58 201121434 as a raw material (Reference Example 21), and a batter obtained by adding water to the top coat material (Reference Example 22), a fried shrimp tempura (Fried Food, Reference Example 23) using the batter, and a fried prawn tempura (fryed and fried, Reference Example 24), and fried shrimp tempura (cold; East Microwave Heating Product 'Reference Example 25). The formulation of the topping material and the batter is shown in Table 40. In addition, the product "Violet" manufactured by Nissin Milling Co., Ltd. was used as the flour. Further, 'manufactured as a control group: a top coat material containing no full-fat soybean powder-containing composition and full-fat soybean powder as a raw material (Comparative Example 36), and a batter obtained by adding water to the top coat material (Comparative) Example 3 7), fried shrimp tempura using the batter (fried product 'Comparative Example 38), fried shrimp tempura (frozen after frying, Comparative Example 39), and fried shrimp tempura (frozen After microwave heating product 'Comparative Example 40). The formulations of the topping materials and batter are shown in Table 41. In addition, the product "vi〇iet" manufactured by Nissin Milling Co., Ltd. was used as the flour. First, the frozen haystack (the head is removed, 21 to 25 cm) as a foodstuff is placed in a bag, and the flowing water is cooled while being thawed. Next, each of the powder raw materials other than water described in Table 40 and Table 41+ was subjected to powder mixing' to prepare a top coat material. A cold batter (4 C ) was added to the obtained top coat material, and the undissolved granules (cakings) which were corpses to the powder disappeared to prepare a batter. Next, the defrosted grass prawn is wrapped in low-gluten flour (trade name: her), which is made by Nissin Milling Co., Ltd., and then the surface is obtained. The paste is m~175t: oil (product name) : Nissin Vegefruit〇n, 曰S. 59 201121434 The company is fried for 2 minutes to make fried tempura (fried). Add the batter and make the batter attached to the top coat. Next, after the obtained fried shrimp tempura is chilled and frozen (with _35£&gt;c for 30 minutes), the frozen fried tempura is _i8&lt;;&gt;c for sample storage. 2 preserved frozen fried shrimp tempura, with 170~175 °C oil in the still frozen state (trade name: Nisshin Vege_fruit 〇n, Nisshin Oli Yuen Group Co., Ltd.) fried for 2 minutes' to make fried shrimp tempura (frozen and then fry). Also 'put 2 preserved frozen shrimp tempura on the plate, still In the cold state, heat treatment in a microwave oven (5 watts, 1 minute second) Luo (microwave heating after freezing). For the fried shrimp tempura (fried), fried shrimp tempura (cold fried food), and fried shrimp tempura (after microwave heating The appearance observation and the sensory evaluation (flavor and taste) were evaluated in Tables 42 to 44. [Table 40] Table 4: Topcoat material, batter formulation - Raw material name Example 33 Example 34 Volume example 21 Reference Example ^' Formulation amount (g) Formulation amount (g) Formulation amount (g) Formulation amount (gY~· Flour 38 38 38 A__ 38 ^ Composition of full-fat soybean powder of Example 7 2 2 0 0 Full fat and powder 0 0 _ 1 - 2 ^ Water 0 60 〇 _m_ 60 s s 10 40 100 40-- 1 Ό 0 〜, 201121434 [Table 41] Table 41 Comparison of the raw materials of the mask material and batter Comparative Example 37 Formulation amount (g) Formulation amount (g) Flour 40 40 Water 0 60 Total 40 100 [Table 42] Table 42 Evaluation results of fried shrimp and wolfberry----- Example 35 (fried) Example 36 (Fried product after freezing) Example 37 (Cold Kangde micro-turbidity additive) Appearance golden yellow "The top coat is good. Golden yellow. Golden yellow. Flavor and taste of the body of the body (with tension), the crunch of the face is strong, with a refreshing taste. Body carcass (with a strong crunchy texture, has a refreshing taste. Shrimp body bomb Teeth (with tension), the crispness of the noodle is strong, and it has a refreshing taste. ---- [Table 43] Table 43 Results of the evaluation of the fried shrimps L-Luo Luo--- Reference Example 23 (Oil Fry) Reference Example 24 (Fried and frozen) Example 25 (Microwave heating after cold) The appearance is golden yellow. Golden. Golden. Flavor and taste Shrimp body teeth (with tension), the crunchy feeling of the face is strong. The carcass teeth (with tension), the freckle of the face is strong. Shrimp body teeth (with tension), the crunch of the face is strong. [Table 44] Table 44 Evaluation results of fried shrimp, t-roof---- Comparative Example 38 (fried product) Comparative Example 39 (Fried product after freezing) Comparative Example 40 (Microwave-heated product after freezing) white. It is white. Whiteness" Flavor and taste of the shrimp body without bullets (no Zhang's force), fleshy toughness, no fragile texture and toughness, the overall texture of the mask has a sticky texture. Strength), the meat is tough, the no-feel is not crunchy and tough, and the overall appearance of the top is more sticky. The shrimp body has no elastic tooth feel (no tension), the meat is tough, the top coat has no crunchiness and toughness, and the overall appearance of the mask has a sticky texture. [Examples 38 to 4, Reference Example Μ Μ, Comparative Example "~44: Manufacture and Evaluation of Mask Material, Batter, Fried Shrimp Tempura (Change of Handing Capacity)] Manufacture and use of Example 7 The composition of the full-fat soybean powder was used as a top coat material of the original 61 201121434 (Example 38), and a batter (Example 39) obtained by adding water to the top coat material and manufactured: fried shrimp using the batter Tempura (fried product, Example 40), and fried shrimp tempura (after microwave heating, Example 41). The formulation of the topping material and batter is shown in Table 45. In addition, the use of Nisshin The product "vi〇iet" made by Milling Co., Ltd. is used as flour. Further, a top coat material using the same full-fat soybean powder as the whole fat bulk powder blended with the composition containing the full fat soybean powder of Example 7 as a raw material (Reference Example 26), and the top coat material were produced. A batter obtained by adding water (Reference Example 27), a fried shrimp tempura (Fried Food, Reference Example 28) using the batter, and a fried shrimp tempura (after microwave heating, Reference Example 29). The formulations of the topping materials and batter are shown in Table 45. In addition, the product "Violet" manufactured by Nissin Milling Co., Ltd. was used as the flour. Further, as a control group, a noodle material using only flour (Comparative Example 4), a batter obtained by adding water and whole egg liquid to the top coat material (Comparative Example 42), and fried shrimp using the batter Tempura (fried product, Comparative Example 43), and fried shrimp tempura (after microwave heating, Comparative Example 44). The formulation of the topping material and batter is shown in Table 46. In addition, the use of Nisshin The product "Vi〇let" made by Milling Co., Ltd. is used as flour. First, we will use frozen grass shrimp as a foodstuff (removing the head, h~25 cn〇 into a bag, keeping it cool while flowing water, - Then, the powder materials of the powder materials other than water described in Tables 45 and 46 were powder-mixed to prepare a top coat material. This experiment differs from the previous examples in that the obtained coat is obtained. Material and cold water (4. 〇, slightly mixed 62 201121434 (lightly mixed) to the extent of the undissolved granules (caking) of the bamboo material. Next, run on the thawed grass A ^ / early 瑕Μ Low persuasion flour (trade name: Violet, Minqing powder production limited Company system, _ table) After the glutinous rice flour, the batter obtained is stained with 170~175\: oil (芮σ, the same mouth name. Nisshin Vege-fruit Oil, Nisshin Olympus Group shares) Co., Ltd., also, 丄... for a limited time, to fry for 2 minutes, to make fried tempura (fried) β other &amp;,,.., 卞^ additionally, fried midway Add batter to the shrimp, and make the batter attached as a top coat. Next, after the obtained fried shrimp tempura is rapidly frozen (frozen by _35 30 for 30 minutes), the frozen fried shrimp tempura is _18&lt;&gt;c Sample storage. Place 2 preserved frozen shrimp tempura on a plate and heat it in a microwave oven (5 watts, 1 minute) for still frozen. Making fried shrimp tempura (microwave heating after freezing). Appearance observation and functional evaluation for fried shrimp tempura (fried) and fried shrimp tempura (after microwave heating) Flavor and mouthfeel. The evaluation results are shown in Table 47 and Table 48. [Table 45] Table 45 The original formula of the mask material and batter EXAMPLES Example 38 Example 39 Reference Example 26 Reference Example 27 Formulation amount (g) Formulation amount (g) Formulation amount (g) Formulation amount (g) Flour 30.8 30.8 30.8 30.8 The composition of the full fat soybean powder of Example 7 5.1 5,1 0 0 Full-fat soybean meal 0 0 5.1 5.1 Water 0 64.1 0 64.1 Whole egg liquid 0 0 0 0 Total 35.9 100 35.9 100 63 201121434 [Table 46] Table 46 Comparative examples of the raw material names of the face materials and batter 41 Comparative Example 42 Formulation amount (g) Formulation amount (g) Flour 30.8 30.8 Water 0 15.4 Whole egg liquid 0 53.8 Total 30.8 100 [Table 47] Table 47 Evaluation results of fried tempura tempura Example 40 (fried) Example 41 (Microwave-heated product after freezing) Reference Example 28 (fried product) Reference Example 29 (Microwave-heated product after freezing) The appearance was golden yellow. The top coat is good. Golden. Golden &quot; golden yellow. Flavor and taste Shrimp body teeth (with tension), the texture of the face is strong and crisp, with a refreshing taste. Shrimp body teeth (with tension), the freckle has a strong crunchy feel and a refreshing taste. Shrimp body teeth (with tension), the texture of the face is strong and crisp. Shrimp body teeth (with tension), the texture of the face is strong and crisp. [Table 48] Table 48 Evaluation results of fried shrimp tempura Comparative Example 43 (fried product) Comparative Example 44 (Microwave-heated product after freezing) Appearance Slightly pale golden yellow. The bulkiness of the topcoat is poor. Weighed golden yellow. Flavor and taste The shrimp body has no elastic feel (no tension), tight, tough and hard, and the top has no crunchy feel. The shrimp body has no elastic feel (no tension), tight, tough and hard, and the top is not crunchy. [Examples 42 to 44, Reference Examples 30 to 32, and Comparative Examples 45 to 47: Production and Evaluation of Bread Powder and Fried Shrimp] Manufacture: Bread powder using the composition containing the full fat soybean powder of Example 7 as a raw material ( Example 42), and production: fried shrimp (fried product, Example 43) using the bread flour, and fried simmer (microwave-heated product after freezing, Example 44). s 64 201121434 Further, 'manufacture: bread flour using the same full-fat soybean powder as the whole fat soybean powder blended with the composition containing the full-fat soybean powder of Example 7 as a raw material (Reference Example 30)' and manufacturing: using the same Fried shrimp of bread flour (fried, reference example 3 1 ), and fried shrimp (microwave heating after freezing, reference example 32). Further, 'manufactured as a control group: a bread powder containing no full-fat soybean powder composition and full-fat soybean powder as a raw material (Comparative Example 45) was produced, and: fried shrimp using the bread flour (fried products, comparison) Example 46), and fried shrimp (microwave heating after freezing, Comparative Example 47). In the same manner as in Example 2 5, a long toast using a composition containing a full fat soybean powder as a raw material (a composition in which 5% by weight of flour in the raw material was substituted as the composition containing the full fat soybean powder of Example 7) was produced. The obtained long toast was pulverized with a food processor to prepare bread flour (Example 42). Further, in the same manner as in Example 22, a long-length toast using whole-fat soybean powder as a raw material (substituting 5 parts by weight of 原料/◦ of the raw material for whole-fat soybean powder) was produced. The obtained long toast was pulverized by a food conditioner to prepare bread flour (Reference Example 30). Further, a long toast was produced in the same manner as in Comparative Example 21. The obtained long toast was pulverized with a food processor to produce bread flour (Comparative Example 45) » The frozen grass shrimp (removing the head, 21 to 25 cm) used as a foodstuff was placed in a bag to the side of the flowing water. Keep cool and thaw. Next, 50 g of batter powder containing flour (trade name: "six y powder & & 〇 粉 < powder j, manufactured by Nisshin Food Co., Ltd.) was added to water mixed with i 〇〇g to prepare a batter. In addition, the mixing is carried out until the undissolved particles (agglomerates) of the powder disappear. 65 S- 201121434 Next, 'Fried powder for the thawed grasshoppers (trade name: "Play right powder $ y less only c扒T After the powder is wrapped, the batter obtained is adhered, and then the grass shrimp with the bread flour is attached, and the oil is 170~175 C (trade name: Nisshin Vege Fruit 〇u, Nissin Aoliyou Group Co., Ltd.) is fried for 2 minutes to make fried shrimp (fried). Then, the obtained fried shrimp was rapidly frozen (frozen at _35 &lt; t for 3 minutes), and then the frozen shrimp a_18〇c was sample-preserved. Place 2 preserved frozen shrimps on a plate and heat them in a microwave oven (5 watts, 1 minute and 1 second) while still being frozen to prepare fried shrimp (after microwave heating) . For the prepared fried shrimp (fried) and fried shrimp (after microwave heating), appearance observation and sensory evaluation (flavor and taste) were carried out. The evaluation results are shown in Table 49 and Table 50. [Table 49] Table 49 Evaluation results of fried shrimp 4 L Example 43 (fried product) Example 44 (Microwave-heated product after freezing) Reference Example 31 (fried product) Reference Example 32 (Microwave-heated product after freezing) Appearance Golden. Good formability 0 golden yellow. Good formability 0 golden yellow. The formability is good, but the surface of the fry has a slightly rough shape (slightly uneven shape). Golden yellow "Good formability, but the surface of the fried material has a slightly rough shape (slightly uneven shape). Wind and mouthfeel The taste of the carcass is the same as in the comparative example, but the crispness of the face is strong and it is a refreshing mouthfeel. Although the taste of the shrimp body is the same as that of the comparative example, the crispness of the face is strong and the mouthfeel is refreshing. Although the taste of the shrimp body is the same as that of the comparative example, the crispness of the face is strong and it is a hard mouthfeel. Although the taste of the shrimp body is the same as that of the comparative example, the crispness of the face is strong and it is a hard mouthfeel. 66 201121434 [Table 5〇ι Table 50 Evaluation results of fried shrimp Comparative Example 46 L1 fried product) Comparative Example 47 (Microwave-heated product after freezing) Appearance Flavor and taste slightly golden yellow. Formability Normal β slightly golden yellow. Formability is normal. The carcass has no elastic feel (no tension), tight, tough and hard, and the crunchy feel of the face is weak. The shrimp body has no elastic feel (no tension), and the tightness is tougher and harder. The top of the face has only a crispy surface, and the whole face is a sticky coat. [Examples 45 to 49, Reference Examples 33 to 37, and Comparative Examples 48 to 56: Preparation and Evaluation of Bread Powder, Topcoat Material, Batter, and Fried Shrimp] Manufacture: Using the composition containing the full fat soybean powder of Example 7 A top coat material (Example 45) as a raw material, and a batter (Example 46) obtained by adding water to the top coat material, and using the batter and a composition using the full fat soybean powder as a raw material The bread powder of Example 42 was prepared by: fried shrimp (fried product, Example 47), fried shrimp (microwave-heated product after freezing, Example 48), and fried shrimp (frozen fried noodles after freezing). Example 49). The formulations of the topping materials and batter are shown in Table 51. Further, 'manufacture: a top coat material using the same full-fat soybean powder as the full-fat soybean powder of the composition containing the full-fat soybean powder of Example 7 as a raw material (Reference Example 33), and in the top coat material A batter obtained by adding water (Reference Example 34), and using the batter and bread flour of Reference Example 30 using whole fat soybean powder as a raw material, manufactured: fried shrimp (fried food, reference example 35), fried shrimp (After freezing, microwave plus a hot product, Reference Example 36), and fried shrimp (wrapped noodles after freezing, reference example 37). The formula of the topping material and the batter, 67 201121434 is shown in Table 51. Further, as a control group, a top coat material (Comparative Example 48) in which a composition containing a full fat soybean powder and a full fat soybean powder were not used, and a batter obtained by adding water to the top coat material ( Comparative Example 49), using the batter, and the bread powder of Comparative Example 45 in which the composition containing the full fat soybean powder and the whole fat soybean powder were not used as a raw material, manufactured: fried shrimp (fried product, Comparative Example 50) Fried shrimp (microwave-heated product after freezing, Comparative Example 5), and fried shrimp (frozen after-frozen fried product 'Comparative Example 52). The formulation of the topping material and the batter is shown in Table 52. Further, 'manufacture: a face material using a powdery separated soy protein (S〇ipy 4000, manufactured by Nisshin Olympus Co., Ltd.) (Comparative Example 53), and a batter obtained by adding water to the top coat material (Comparative Example 54), using the batter and the bread flour of Comparative Example 45, manufactured: fried shrimp (fried food, Comparative Example 55), and fried shrimp (wrapped noodle frozen fried product, comparative example) %). The formulation of the topping material and batter is shown in Table 52. First, we will use the frozen grass shrimp as a foodstuff (removing the head, 21~~η〇 in the bag) to keep the cooling while flowing - while releasing the Kang. Next, please refer to Table 51 and Table 52. Each of the powder raw materials other than water was mixed with powder to prepare a top coat material, and the obtained noodle material 'added water' was mixed until the undissolved particles (agglomerates) of the powder were omitted, and a batter was prepared. It is made by frying the thawed grass prawn!", 曰清食品&gt; The batter obtained by the attachment, and then the 瑕, powder (the product name: "snoring powder S" 7th only Co., Ltd.)

68 S 201121434 附著麵包粉而成。 將所獲得的裹附麵衣的蝦，以170〜l75〇c的油（商品 名：曰清Vege-fruit 〇i卜曰清奥利友集團股份有限公司製） 來油炸2分鐘，藉此製作炸蝦（油炸品）^將所獲得的炸蝦 進行急速冷凍（以_35〇c冷凍3〇分鐘）後，將冷凍炸蝦以 -18°C進行樣品保存。 將2隻經保存的冷凍炸蝦置於盤子上，在仍為冷凍的 狀態下以微波爐加熱處理（500瓦特，1分鐘1 〇秒），藉此 製作炸蝦（冷凍後微波加熱品）。 又’將先前所獲得的裹附麵衣的蝦進行急速冷凍（以 _35C冷/東30分鐘）後，將裹附麵衣的冷;東瑕以-18 °C進行 樣品保存。將所保存的裹附麵衣的冷凍蝦，以170〜175°C 的油（商品名：0清Vege-fruit Oil，曰清奥利友集團股份 有限公司製）來油炸2分鐘’藉此製作炸蝦（裹附麵衣冷 凍後油炸品）。 對於所製造的炸蝦（油炸品）、炸蝦（冷凍後微波加熱 βσ )、及炸蝦（裹附麵衣冷凍後油炸品），進行外觀觀察及 官能評價（風味及口感）。評價結果顯示於表53〜55。 69 201121434 [表 51] 表51麵衣材料、麵糊之配方 原料名 實施例45 實施例46 參考例33 參考例34 調配量（g) 調配量（g) 調配量（g) 調配量（g) 麵糊粉 47.5 47.5 47.5 47.5 實施例7之含全脂大豆粉的組 成物 2.5 2.5 0 0 全脂大豆粉 0 0 2.5 2.5 粉末狀分離大豆蛋白 0 0 0 0 水 0 100 0 100 合計 50 150 50 150 [表 52] 表52麵衣材料、麵糊之配方 原料名 比較例48 比較例49 比較例53 比較例54 調配量（g) 調配量（g) 調配量（g) 調配量（g) 麵糊粉 50 50 47.5 47.5 實施例7之含全脂大豆粉的組 成物 0 0 0 0 全脂大豆粉 0 0 0 0 粉末狀分離大豆蛋白 0 0 2.5 2.5 水 0 100 0 .100 合計 50 150 50 150 [表 53] 表53炸蝦之評價結果 實施例47 (油炸品） 實施例48 ' (冷凍後微波加熱品） 實施例49 (裹附麵衣冷凍後油炸品） 外觀 金黃色。成形性良 好。 金黃色。成形性良好。 金黃色。成形性良好。 風味及口感 蝦體彈牙（具有張 力），麵衣的鬆跪感 強烈，有著清爽的口 感。 蝦體彈牙（具有張力）， 麵衣的鬆脆感強烈，有 著清爽的口感。 蝦體彈牙（具有張力），麵 衣的鬆脆感強烈，有著清爽 的口感。 Β ίο 20112143468 S 201121434 Attached to bread flour. The shrimps of the obtained coated noodles are fried for 2 minutes with oil of 170~l75〇c (trade name: 曰清Vege-fruit 〇i 曰 曰 清奥利友 Group Co., Ltd.) Making fried shrimp (fried) ^ The frozen shrimp obtained was rapidly frozen (frozen at _35 °c for 3 minutes), and then the frozen shrimp was stored at -18 °C. Two preserved frozen shrimps were placed on a plate and heat-treated in a microwave oven (500 watts, 1 minute and 1 second) in a still frozen state to prepare fried shrimp (after microwave heating). Further, the shrimps of the previously obtained coated noodles were rapidly frozen (cooled at _35 C for 30 minutes), and the coated noodles were cold; the samples were stored at -18 °C. The frozen shrimp wrapped in the preserved noodle is fried in oil at 170 to 175 ° C (trade name: 0 Vege-fruit Oil, manufactured by Minqing Orly Group Co., Ltd.) for 2 minutes. Make fried shrimp (wrap the noodles after freezing). For the prepared fried shrimp (fried), fried shrimp (microwave heating βσ after freezing), and fried shrimp (wrapped fried noodles), visual observation and functional evaluation (flavor and taste) were carried out. The evaluation results are shown in Tables 53 to 55. 69 201121434 [Table 51] Table 51 Formulation materials for face materials and batters Example 45 Example 46 Reference Example 33 Reference Example 34 Formulation amount (g) Formulation amount (g) Formulation amount (g) Formulation amount (g) Batter Powder 47.5 47.5 47.5 47.5 Composition of full-fat soy flour of Example 7 2.5 2.5 0 0 Full-fat soy flour 0 0 2.5 2.5 Powdered soy protein 0 0 0 0 Water 0 100 0 100 Total 50 150 50 150 [Table 52] Table 52 Topcoat Material, Batter Formulation Material Name Comparison Example 48 Comparative Example 49 Comparative Example 53 Comparative Example 54 Formulation amount (g) Formulation amount (g) Formulation amount (g) Formulation amount (g) Batter powder 50 50 47.5 47.5 Composition of full-fat soybean powder of Example 7 0 0 0 0 Full-fat soybean powder 0 0 0 Powder-separated soy protein 0 0 2.5 2.5 Water 0 100 0 .100 Total 50 150 50 150 [Table 53] Table Evaluation result of 53 fried shrimp Example 47 (fried product) Example 48 ' (Microwave-heated product after freezing) Example 49 (Fried dressing after frying) The appearance was golden yellow. Good formability. Golden. Good formability. Golden. Good formability. Flavor and taste Shrimp body teeth (with tension), the looseness of the face is strong and has a refreshing taste. Shrimp body teeth (with tension), the freckle has a strong crunchy feel and a refreshing taste. Shrimp body teeth (with tension), the crunch of the face is strong and has a refreshing taste. Β ίο 201121434

參考例35 (油炸品） 參考例36 (冷凍後微波加熱品） 參考例37 (裹附麵衣冷;東後油炸品） 金黃色。成形性良好，但炸 瑕表面稍呈粗糙的形狀（稍 微凹凸不平的形狀） 具有張; 金黃ί。成形性良β 但炸瑕表面稱呈粗链的 形狀（稍微凹凸不平的 形狀） 、开另取取瓶坪丹另浓刀J，蝦體彈牙（具有 脆鬆脆感’為較:具有鬆脆感，為較硬的 結果Reference Example 35 (Frying) Reference Example 36 (Microwave-heated product after freezing) Reference Example 37 (wrapped noodle cold; Donghou fry) Golden yellow. The formability is good, but the surface of the fried dough has a slightly rough shape (slightly uneven shape) with a sheet; golden ί. The formability is good, but the surface of the fried glutinous rice is called a thick chain shape (slightly uneven shape), and the other is taken from the bottle pingdan and the thick knives J, and the squid body has a crispy crispy feeling. Brittleness, a harder result

色。成形性普 通。 (冷凍後微波 加熱品） 稍淡的金黃 色。成形性普 通 ^體無彈_牙感 (無張力）、緊 繃'較韌且硬， 麵衣僅表面有_ 鬆脆感，麵衣全鬆脆感 體則為偏黏的 感 (裹附麵衣冷 凍後油炸品) 稍淡的金·ί~ 色。成形性普 i|____ 蝦體無彈@ I比較碎 I比較例52 TS^T&quot;~mr— (&gt;由炸品）（冷凍後微波（裹附麵衣泠„、比較例56 (無張力）、緊 端、較韌且硬， 麵衣僅表面有 鬆脆感。 (無張力）、緊 繃、較韌且硬， 麵衣僅表面有 (油炸品） 稍淡的金黃 色。成形性普 通。 柔軟，麵衣雖有 鬆脆感’但麵衣 内側為較黏口 感0 (裹附麵衣冷 康後油炸品） 稍淡 色。成形性普 通。 柔軟’麵衣雖有 鬆脆感’但麵衣 内側為較華占口 感β 有本Γ53〜表55的結果可知’藉由將含有麵衣材料（含 發明之含全脂大豆粉的組成物及麵粉 附著於瑕體，並沾附含有本發明之含有全心水，’ 感二Γ 油加以油炸’而可獲得-種清爽口 良：：其食材也就是蝦的口感彈牙而良好(有張力而 对並且成形性及鬆脆感提升。 [實施例50 ' 51、參考例38、39、 比較例57、58 炸豬排color. Ordinary moldability. (Microwave heating after freezing) A slightly light golden color. Formability ordinary ^ body without bullet _ tooth sensation (no tension), tight 'stable and hard, no only _ crispy on the surface of the face, the full texture of the face is a sticky feeling (wrap surface) The fry of the clothes after freezing) The lighter gold · ί~ color. Formability Pu|| Shrimp body is not bombed @ ICompared I Comparative Example 52 TS^T&quot;~mr- (&gt; by explosives) (after freezing the microwave (wrapping the top 泠 „, Comparative Example 56 (no tension ), tight end, tough and hard, the surface only has a crispy surface. (no tension), tight, tough and hard, only the surface of the noodle (fried) slightly golden yellow. Formability Ordinary. Soft, although the top has a crunchy feel, but the inside of the top is a sticky texture 0 (wrap the noodle with cold noodles) slightly lighter. Formability is normal. Soft 'facewear has a crunchy feel' However, coating the inner surface of the outcome of the present Γ53~ table 55 seen 'by the surface coating material comprising (invention containing composition comprising full fat soy flour and wheat flour flaw attached to the body than the Chinese accounted taste β, and buildup comprising The present invention contains whole-heart water, and the 'sensible bismuth oil is fried,' and can be obtained - a kind of refreshing mouth: the food is also the taste of the shrimp and is good (the tension is right and the formability and the crunchiness [Example 50 ' 51, Reference Example 38, 39, Comparative Example 57, 58 Pork cutlet

71 I 201121434 之製造及評價] • 使用實施例42之麵包粉（使用含全脂大豆粉的組成物 , 作為原料）來製造炸豬排（油炸品，實施例50 )、及炸豬 排（冷凍後微波加熱品，實施例5 1 )。 又，使用參考例30之麵包粉（使用全脂大豆粉作為原 料）來製造炸豬排（油炸品，參考例38 )、及炸豬排（冷 凍後微波加熱品，參考例39 )。 又，作為對照組而使用比較例4 5之麵包粉（未使用含 全脂大豆粉的組成物及全脂大豆粉作為原料）來製造炸豬 排（油炸品’比較例57 )、及炸豬排（冷凍後微波加熱品， 比較例5 8 )。 首先’於50 g之含有麵粉的麵糊粉（商品名：「八y 粉力、良&lt;〇〈粉」，日清食品股份有限公司製）中，添加混 合100 g之水而製作麵糊。另外，混合是進行至粉體的未 溶顆粒（結塊）消失為止。 接著，對已解凍之使用作為食材的豬里肌肉（約g /塊）以炸粉（商品名：「打$粉S v夕只c权卞結着！」， 曰清食品股份有限公司製）進行裹粉後，沾附所獲得的麵 糊，之後，將附著了麵包粉的豬里肌肉，以17〇〜175。(：的 .油（商品名：日清Vege_fruit〇i卜日清奥利友集團股份有 限公司製）來油炸3分鐘30秒，藉此製作炸緒排（油炸品）。 接著，將所獲得的炸豬排進行急速冷凌（以-35t冷埭 3〇分鐘）後，將炸豬排以-咐進行樣品保存。 將1塊經保存的冷;東炸緒排置於盤子上，在仍為冷康 72 201121434 的狀態下以微波爐加熱處理（500瓦特，1分鐘2〇秒），料 . 此製作炸豬排（冷凍後微波加熱品h ^ 對於所製造的炸豬排（油炸品）、及炸豬排（冷凍後微 波加熱品）’進行外觀觀察及官能評價（風味及口感）^評 價結果顯示於表56、表57。 [表 56] 表56炸&amp;者 g之評價結果 ----Ί 實施例50 (油炸品） 實施例51 (冷旅後微波加 熱品） 參考例38 (油炸品） 參考例39 ~~ (冷凍後微波加 熱品） 外觀 金黃色。成形性良 好。 Ϊ黃色。成形性I 好*&gt; @色。成形性良 好，但炸物表面稱 呈粗糙的形狀（稍 微凹凸不平的形 狀）。 金黃色。成形性良 好，但炸物表面稍 呈粗糙的形狀（稍 微凹凸不平的形 狀）。 風味及口感 肉的口感雖與比 較例相同，但麵衣 的鬆脆感強烈，且 為清爽的口感。 肉的口感雖與&amp; 較例相同，但麵衣 的鬆脆感強烈，且 為清爽的口感。 肉的口感雖與比 較例相同，但麵衣 的鬆脆感強烈，為 較硬的口感。 肉的口感雖與比 較例相同，但麵衣 的鬆脆感強烈，為 較硬的口感。 [表 57] 表57炸豬去 ¥之評價結果 比較例57 (油炸品） 比較例58 (冷凍後微波加熱品） 外觀 稍淡的金黃色。成形性 普通。 稍淡的金黃色。成形性 普通。 風味及口感 &amp;有著脫水 感’麵衣的鬆脆感普通。 肉有著脫水而乾燥的口 感，麵衣僅表面有微弱 的鬆脆感。 [實施例52〜54、參考例4〇〜42、比較例59〜61 :炸豬排 之製造及評價] 使用實施例46之麵糊（於使用含全脂大豆粉的組成物 * · . 作為原料的實施例45之麵衣材料中添加水而製備）、及實 73 201121434 施例42之麵包粉，來製造炸豬排（油炸品，實施例52 )、 炸豬排（冷凍後微波加熱品，實施例53 )、及炸豬排（裹 附麵衣冷凍後油炸品，實施例54 )。 又’使用參考例34之麵糊（於使用全脂大豆粉作為原 料的參考例33之麵衣材料中添加水而製備）、及參考例3〇 之麵包粉，來製造炸豬排（油炸品，參考例40 )、炸豬排 (冷凉後微波加熱品’參考例4 1 )、及炸緒排（裹附麵衣 冷凍後油炸品，參考例42 )。 又’作為對照組而使用比較例4 9之麵糊（於未使用含 全脂大豆粉的組成物及全脂大豆粉作為原料的比較例48 之麵衣材料中添加水而製備）、及比較例45之麵包粉，來 製造炸豬排（油炸品，比較例5 9 )、炸豬排（冷凍後微波 加熱品’比較例60 )、及炸豬排（裹附麵衣冷凍後油炸品， 比較例6 1 )。 首先’製作裹附麵衣的豬里肌肉，其係對使用作為食 材的緒里肌肉（約3 5 g/塊）以炸粉（商品名：「打右粉s 7C权下結着丨」，曰清食品股份有限公司製）進行裹 粉後’沾附麵糊，之後附著麵包粉而成。 將所獲得的裹附麵衣的豬里肌肉，以170〜175°C的油 (商品名.曰清Vege_fruit 〇i丨，曰清奥利友集團股份有限 公司製）來油炸3分鐘3〇秒，藉此製作炸豬排（油炸品）。 將所獲得的炸豬排進行急速冷凍（以-35。(：冷凍30分鐘） 後，將冷凍炸豬排以-18°C進行樣品保存。 將1塊經保存的冷凍炸豬排置於盤子上，在仍為冷凍 74 201121434 的狀態下以微波爐加熱處理（500瓦特，1分鐘20秒），藉 此製作炸豬排（冷凍後微波加熱品）。 又，將先前所獲得的裹附麵衣的豬里肌肉進行急速冷 /東（以-35C冷;東30分鐘）後’將裹附麵衣的冷;;東豬里肌 肉以-18°C進行樣品保存。 將所保存的裹附麵衣的冷凍豬里肌肉，以170〜175°C 的油（商品名：曰清Vege-fruit Oil，曰清奥利友集團股份 有限公司製）來油炸5分鐘，藉此製作炸豬排（裹附麵衣 冷凍後油炸品）9 對於所製造的炸豬排（油炸品）、炸豬排（冷凍後微波 加熱品）、及炸豬排（裹附麵衣冷凍後油炸品），進行外觀 觀察及官能評價（風味及口感評價結果顯示於表“〜 60 ° [表 58] 表58 炸豬者 E評價結^ --------- 貫施例52 (油炸品） 實施例53 (冷凍後微波加熱品） 實施例54 (裹附麵衣冷康德、;占、汝^ ) 夕卜觀 金黃色。成形性良 好。 金黃色。成形性良好。 金黃色。成形性良好。 肉並不乾澀，而為柔 軟的口感（柔嫩的口 感），麵衣的鬆脆感 強烈，且為清爽的口 感。 肉並不乾澀，而為桌軟 的口感（柔嫩的口感）， 麵衣的鬆脆感強烈，且 為清爽的口感。 肉並不乾溫，而為柔軟的口 感（柔嫩的口感），'麵衣的 鬆脆感強烈，且為清爽的口 感。 ----- £ 75 201121434 [表 59] 表59炸豬排之71 I 201121434 Manufacture and evaluation] • Using the bread flour of Example 42 (using a composition containing full fat soy flour as a raw material) to make fried pork chops (fried products, Example 50), and fried pork chops (after freezing) Microwave heating product, Example 5 1). Further, the bread dough of Reference Example 30 (using whole fat soybean powder as a raw material) was used to produce a pork cutlet (fried product, Reference Example 38), and a pork cutlet (a microwave-heated product after freezing, Reference Example 39). Further, as a control group, the bread flour of Comparative Example 4 (the composition containing the whole fat soybean powder and the whole fat soybean powder was not used as a raw material) was used to produce a pork cutlet (fried product 'Comparative Example 57), and a pork cutlet. (Microwave heating after freezing, Comparative Example 5 8). First, a batter was prepared by adding 50 g of water to a 50 g batter containing flour (trade name: "eight y powder, good &lt; 〇 < powder", manufactured by Nisshin Foods Co., Ltd.). Further, the mixing is carried out until the insoluble particles (agglomerates) of the powder disappear. Then, the fried muscles (about g / block) used as ingredients in the thawed food are fried (product name: "Playing the powder, S v 夕 c c 卞 ! 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 」 After the powder is applied, the batter obtained is adhered, and then the muscles of the pig powder to which the bread flour is attached are 17 〇 to 175. (:. Oil (product name: Nissin Vege_fruit〇i Bu Riqing Aoliyou Group Co., Ltd.) to fry for 3 minutes and 30 seconds to make a fried chops (fried products). Next, the obtained After the pork chops are rapidly cold-cooled (cooled for 3 minutes at -35t), the pork chops are preserved with 咐. One piece of preserved cold; the east simmered on the plate, still in the cold 72 201121434 in the state of microwave oven heat treatment (500 watts, 1 minute 2 sec), material. This production of pork ribs (after microwave heating h ^ for the production of fried pork chops (fried), and pork chops ( [After freezing, microwave heating product) 'Evaluation of appearance and sensory evaluation (flavor and taste). The evaluation results are shown in Table 56 and Table 57. [Table 56] Table 56 Evaluation Results of Fried &amp; G----Example 50 (Frying) Example 51 (Microwave heating after cold travel) Reference Example 38 (Frying) Reference Example 39 ~~ (Microwave heating after freezing) Appearance golden yellow. Good formability. Yellowish. Formability I am good*&gt; @色. Good formability, but the surface of the fried material is rough. Shape (slightly uneven shape). Golden yellow. Good formability, but the surface of the fried material has a slightly rough shape (slightly uneven shape). The flavor and taste of the meat are the same as in the comparative example, but the looseness of the coat. The crispy feeling is strong and the taste is refreshing. Although the taste of the meat is the same as that of the &amp; but the crispy feeling of the noodle is strong and the taste is refreshing. The taste of the meat is the same as that of the comparative example, but the looseness of the noodle The crispy feeling is strong, and it is a hard taste. Although the taste of the meat is the same as that of the comparative example, the crispy feeling of the noodle is strong and it is a hard taste. [Table 57] Table 57 Evaluation results of fried pigs to ¥ Comparative Example 57 (Frying product) Comparative Example 58 (Microwave-heated product after freezing) The appearance is slightly lighter in golden yellow. The moldability is normal. The light yellow color is yellow. The formability is normal. The flavor and taste &amp; The meat has a dehydrated and dry mouthfeel, and the face has only a weak crunchy appearance on the surface. [Examples 52 to 54, Reference Examples 4 to 42, Comparative Examples 59 to 61: Manufacturing and Evaluation of Pork Cutlets] Example 46 Batter (prepared by adding water containing the full-fat soybean powder composition *. as a raw material to the topcoat material of Example 45), and 73 201121434 Example 42 bread flour to make fried pork chops (fried pork) Product, Example 52), pork cutlet (microwave heating after freezing, Example 53), and pork chops (frozen fried noodles, Example 54). Also use the batter of Reference Example 34 (in Pork chops (fried products, reference example 40) and pork chops (cold) were prepared using bread powder of Reference Example 33 using whole fat soybean powder as a raw material, and bread powder of Reference Example 3. The post-microwave heating product 'Reference Example 4 1), and the fried ribs (wrapped with a noodle-frozen fried product, Reference Example 42). Further, as a control group, a batter of Comparative Example 4 (prepared by adding water to a top coat material of Comparative Example 48 in which a composition containing full fat soybean powder and full fat soybean powder was used as a raw material), and a comparative example were used. 45 bread flour, to make fried pork chops (fried products, Comparative Example 59), fried pork chops (refrigerated microwave heating products 'Comparative Example 60), and fried pork chops (wrapped noodles after freezing, comparative examples) 6 1). First of all, 'Make the muscles of the pigs wrapped in the noodle, and use the fried muscles (about 35 g/block) as the ingredients (the name of the product: "Play the right powder s 7C right under the sputum", Minqing Food Co., Ltd.) After buffing, 'drinks the batter, and then attaches the bread flour. The muscles of the obtained pigs wrapped in the noodle are fried in oil at 170~175 °C (trade name: 曰清Vege_fruit 〇i丨, 曰清奥利友集团股份有限公司) for 3 minutes 3〇 In seconds, a pork cutlet (fried) is prepared. The obtained pork chops were subjected to rapid freezing (after -35. (: freezing for 30 minutes), and the frozen pork chops were stored at -18 ° C. A preserved frozen pork cutlet was placed on a plate, at Still in the state of freezing 74 201121434, it is heat-treated in a microwave oven (500 watts, 1 minute and 20 seconds), thereby making a pork cutlet (a microwave-heated product after freezing). Also, the pig muscles of the previously obtained coated noodle After the rapid cold/east (with -35C cold; 30 minutes east), 'the cold will be wrapped in the top coat; the east pig's muscles will be stored at -18 ° C. The preserved frozen pigs with the coated coat In the muscles, the oil is cooked at 170~175°C (trade name: Vege-fruit Oil, manufactured by Minqing Oriyou Group Co., Ltd.) for 5 minutes to make fried pork chops (wrapped noodles frozen) Post-fried products) 9 For the fried pork chops (fried), fried pork chops (radio-heated products after freezing), and pork chops (frozen fried noodles), visual observation and functional evaluation ( The results of flavor and taste evaluation are shown in the table "~ 60 ° [Table 58] Table 58 Fried pigs E evaluation knot ^ --------- Example 52 (fried) Example 53 (microwave heating after freezing) Example 54 (wrapped noodles cold Kant,; occupies, 汝 ^)夕卜观金黄. Good formability. Golden yellow. Good formability. Golden yellow. Good formability. Meat is not dry, but soft mouthfeel (soft mouthfeel), the crunch of the face is strong, and The taste is refreshing. The meat is not dry, but the soft taste of the table (soft taste), the crispy feeling of the noodle is strong, and the taste is refreshing. The meat is not dry, but the soft taste (soft taste) ), 'The topping has a strong crunchy feel and a refreshing taste. ----- £ 75 201121434 [Table 59] Table 59 Fried Pork Ribs

參考例40 (油炸品） 好’但炸物表面稭呈 粗鏠的形狀(稍微凹 凸不平的形狀） 肉並不乾溫，而為柔 軟的口感（柔嫩的口 感）’麵衣的鬆脆感 強烈，為較硬的口 感 參考例41 (冷凍後微波加熱品） I黃成形性良好 但炸物表面稍呈粗糙的 形狀（稍微凹凸不平的 形狀） 肉並不乾溫，而為柔軟 的口感（柔嫩的口感）， 麵衣的鬆脆感強烈，為 較硬的口感》 參考例42 _(裹附麵衣冷凍後油炸品） 金黃色。成形性良好，但炸 物表面稍呈粗糙的形狀（稍 微凹凸不平的形狀） 肉並不乾溫，而為柔軟的 感（柔嫩的口感），麵衣的 鬆脆感強烈，為較硬的口 感。 [表 60] 表60炸豬為 f之評價結果 ~ 比較例59 (油炸品） 比較例60 (冷凍後微波加熱品） 比較例61 (衷附麵衣冷凍後油炸品） 外觀 稍淡的金黃色。成形 性普通。 稍淡的金黃色。成形性 普通。 稍淡的金黃色。成形性普 通0 風味及口感 肉有著脫水而乾燥 的口感，麵衣有鬆脆 感。 肉有著脫水而乾燥的口 感，麵衣僅表面有微弱 的鬆脆感。 肉者著脫水而乾燥的口感， 麵衣有鬆脆感。 [產業上之可利用性] 本發明之含全脂大豆粉的組成物可使用於食品領域， 且特別是可使用於使用蛋或麵粉作為原料的食品領域。 【圖式簡單說明】 Μ 【主要元件符號說明】 無 S- 76Reference Example 40 (Frying) Good 'But the surface of the fried material has a rough shape (slightly uneven shape) The meat does not dry, but the soft taste (soft taste) 'The crispness of the noodle Strong, for a hard taste, refer to Example 41 (Microwave heating after freezing) I. The yellow formability is good but the surface of the fried material is slightly rough (slightly uneven shape). The meat does not dry and has a soft mouthfeel ( Soft mouthfeel), the crunchy feel of the noodle is strong, and it is a hard taste. Reference Example 42 _ (wrap the noodles after freezing) Golden yellow. The formability is good, but the surface of the fried material has a slightly rough shape (slightly uneven shape). The meat does not dry, but has a soft feeling (soft taste), the crunchy feeling of the top is strong, and it is a hard taste. . [Table 60] Table 60 Evaluation results of fried pigs as f - Comparative Example 59 (fried products) Comparative Example 60 (Microwave-heated products after freezing) Comparative Example 61 (Drinking the fried noodle after freezing) The appearance was slightly light Golden. Formability is normal. Slightly golden yellow. Formability is normal. Slightly golden yellow. Formability Normal 0 Flavor and taste The meat has a dehydrated and dry taste, and the top has a crispy feel. The meat has a dehydrated and dry mouthfeel, and the face has only a faint crunch. The meat has a dehydrated and dry taste, and the top has a crunchy feel. [Industrial Applicability] The composition containing the full fat soybean powder of the present invention can be used in the field of foods, and in particular, in the field of foods using eggs or flour as raw materials. [Simple description of the diagram] Μ [Key component symbol description] None S- 76

Claims (1)

201121434 七、申請專利範圍： 1. 一種含全脂大豆粉的組成物，其特徵在於： 含有全脂大豆粉、大豆蛋白、直鏈寡醣、及乳化劑， 且該全知大豆粉的含量為50〜90重量〇/〇。 如申明專利範圍第1項所述之含全脂大豆粉的組成 其中進而3有選自澱粉、糊精、及米穀粉中的^種 或2種以上》 3·如申請專利範圍第！項或第2項所述之含全脂大豆粉 的成物其中1述含全脂大豆粉的組成物是使用於代 替部分或全部的蛋。 4. 如申„月專利範圍第j項或第2項所述之含全脂大豆粉 成物其中.則述含全脂大豆粉的組成物是使用於改 良使用麵粉之食品的口感。 5. ，如申叉專利範圍第！項所述之含全脂大立粉的組成 、則述3全脂大旦粉的組成物是使用於代替麵粉。 6·種食品’其係使用如申請專利範圍第！項〜第5項 項所述之含全脂大丑粉的組成物而成。 S- 77 201121434 如申請專利範圍第6項所述之食品，其中：前述食品 ，疋選自；t、釔食品、油炸食品、蒸製食品、麵糰帶食品、凍 〜膠狀曰式甜點、曰式厚煎蛋捲、麵包粉麵衣材料、及麵 如申請專利範圍第6項所述之食品，其中··前述食品 是烘培食品、油炸食品、蒸製食品、康膠狀日式甜點或 是麵糊，且不含蛋。 如申請專利範圍第6項所述之食品，其中：前述食品 是烘培食品、或是蒸製食品，且不含麵粉。 如申凊專利範圍第6項所述之食品，其中：前述食品 疋蒸製食品，且不含蛋及麵粉。 u.種麵衣材料*其特徵在於： 3有麵粕、及1〜10重量％之如申請專利範圍第1項 或第2項所述之含全脂大豆粉的組成物。 12. 一種麵糊，其係如申請專利範圍第11項所述之麵衣材 料與水的混合物’且該麵衣材料與該水的重量比為3/7〜 5/5。 £· 78 201121434 13.種油炸食品，其特徵在於： 备介2申請專利範圍帛12項所述之麵糊附著於畜肉或 ，”、頰上，並以油加以油炸而成。 14. 一種油炸食品，其特徵在於： 使如中請專利範圍第12項所述之麵糊 於畜肉或备奍g物附者 次·、、、介類上，並以油加以油炸而成。 η. —種裹附麵衣的冷凍食品，其特徵在於： 吏如申。月專利範圍第！ 2項所述之麵糊和麵包粉 於畜肉或魚介類上，並加以冷凍而成。 16 ·種油炸食品，其特徵在於： 。使如申請專利範圍第15項所述之裹附麵衣的冷滚食 口σ，以油加以油炸而成。 種再加熱油炸食品，其特徵在於： 17 將冷床油炸食品進行加熱處理而成，該冷;東油炸食士 係將如中請專利範圍第13、14或第16項所述之油炸食品 加以冷凍而得。 18. 中： 如申請專利範圍第1 7項所 前述加熱處理是以油來油炸 述之再加熱油炸食品，其 、或是以微波爐來加熱。 % 79 201121434 四、指定代表圖·· s (一)本案指定代表圖為：無。 (二)本代表圖之元件符號簡單說明：無。 五、本案若有化學式時，請揭示最能顯示發明特徵的化學式： 無201121434 VII. Patent application scope: 1. A composition containing full fat soybean powder, characterized in that: full fat soybean powder, soy protein, linear oligosaccharide, and emulsifier are contained, and the content of the so-called soy flour is 50. ~90 weight 〇 / 〇. The composition of the full-fat soy flour according to the first aspect of the patent scope, wherein the third one is selected from the group consisting of starch, dextrin, and rice flour, or two or more kinds thereof. The whole fat-containing soybean powder-containing composition according to item 2 or 2, wherein the composition containing the full-fat soybean powder is used in place of part or all of the egg. 4. The full-fat soybean powder composition described in item j or item 2 of the patent scope is used to improve the taste of the food using flour. For example, the composition of the full fat dali powder described in the scope of the patent scope of the application of the fork, the composition of the 3 full fat large denier powder is used instead of the flour. 6. The food is used as the patent application scope. The food product of the sixth aspect of the present invention is the food product of the sixth aspect of the invention, wherein the food product of the above-mentioned food item is selected from the group consisting of: t,钇Food, fried food, steamed food, dough with food, frozen-gel-like dessert, glutinous thick omelet, bread flour coating material, and food as described in claim 6 of the patent application, wherein The food is a baked food, a fried food, a steamed food, a concoal Japanese dessert or a batter, and does not contain an egg. The food according to claim 6, wherein the food is baked. Food, or steamed food, and does not contain flour. The food according to Item 6, wherein: the food is steamed food, and the egg and the flour are not included. u. The topping material* is characterized by: 3 having a dough, and 1 to 10% by weight as claimed The composition containing the full fat soy flour according to item 1 or item 2. 12. A batter which is a mixture of a garment material and water according to claim 11 of the patent application and the garment material The weight ratio to the water is 3/7 to 5/5. £· 78 201121434 13. A kind of fried food, characterized in that: the preparation of the patent application scope 帛12 of the batter is attached to the meat or,", On the cheeks, and fried with oil. A fried food, characterized in that: the batter according to claim 12 of the patent application is prepared on the meat, or the preparation of the meat, and is fried with oil. . η. A frozen food wrapped in a noodle, characterized by: Monthly patent range! The batter and bread flour described in the two items are cooked on the meat or fish and frozen. 16 · A kind of fried food, characterized by: The cold noodle σ of the wrapped noodle as described in claim 15 of the patent application is fried with oil. Reheated fried food, characterized in that: 17 the cold-bed fried food is heat-treated, and the cold; the Eastern fried foods will be as described in claim 13, 14 or 16. Fried foods are obtained by freezing. 18. Medium: The heat treatment as described in item 17 of the patent application is the reheating of the fried food described by the oil, or it is heated by a microwave oven. % 79 201121434 IV. Designated representative figure·· s (1) The designated representative figure of this case is: None. (2) A brief description of the symbol of the representative figure: None. 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention:
TW099112725A 2009-12-28 2010-04-22 Composition containing wholewhole-fat soy flour, and food products made therefrom. TW201121434A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2009298536 2009-12-28
JP2010036732 2010-02-22

Publications (1)

Publication Number Publication Date
TW201121434A true TW201121434A (en) 2011-07-01

Family

ID=44226355

Family Applications (1)

Application Number Title Priority Date Filing Date
TW099112725A TW201121434A (en) 2009-12-28 2010-04-22 Composition containing wholewhole-fat soy flour, and food products made therefrom.

Country Status (3)

Country Link
JP (1) JPWO2011080931A1 (en)
TW (1) TW201121434A (en)
WO (1) WO2011080931A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109463460A (en) * 2017-09-07 2019-03-15 山东禹王生态食业有限公司 A kind of bean powder thousand bean curd silk and preparation method thereof

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015122424A1 (en) * 2014-02-12 2015-08-20 不二製油株式会社 Egg replacement for spongy food
JP6482761B2 (en) * 2014-02-18 2019-03-13 群栄化学工業株式会社 cookie
JP2016119860A (en) * 2014-12-24 2016-07-07 日清オイリオグループ株式会社 Coating material containing full aliphatic soybean flour and rice flour, fried food using coating material, and production method of fried food

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08205831A (en) * 1995-01-30 1996-08-13 Nippon Flour Mills Co Ltd Steam bread and its production
JP2914307B2 (en) * 1995-07-14 1999-06-28 鐘淵化学工業株式会社 Batter mix
JPH11276114A (en) * 1998-03-31 1999-10-12 Showa Sangyo Co Ltd Physical property-improving agent and/or physical property-retaining agent for cooked processed food
CN101959422A (en) * 2008-03-13 2011-01-26 日清奥利友集团株式会社 Composition containing full fat soy flour, and egg-substitute composition

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109463460A (en) * 2017-09-07 2019-03-15 山东禹王生态食业有限公司 A kind of bean powder thousand bean curd silk and preparation method thereof

Also Published As

Publication number Publication date
WO2011080931A1 (en) 2011-07-07
JPWO2011080931A1 (en) 2013-05-09

Similar Documents

Publication Publication Date Title
KR101493916B1 (en) Producing method of edible insect, the edible insect and fproducing method of paste using the edible insect
WO2009113655A1 (en) Composition containing full fat soy flour, and egg-substitute composition
CN104780779B (en) Sweet taste and/or breast flavour enhancer
WO2014199961A1 (en) Method for manufacturing processed food material or processed food
JP5131882B1 (en) Low sugar food material, fermented dough, bread, confectionery and noodles using low sugar food material
KR101177367B1 (en) Preparing method of biscuit containing seaweed
US20080138484A1 (en) Starchy Food Material or Starchy Food
WO2014103833A1 (en) Water-soluble pea polysaccharide-containing physical property improvement agent for wheat-based food
KR101698527B1 (en) Method for producing cake and cake produced thereby
CN109845787A (en) A kind of application of seaweed carbohydrate baked product and trehalose in baking
KR102062192B1 (en) How to make fried soboro cheese balls
US20050037122A1 (en) Rice flour cakes and process for producing the same
TW201121434A (en) Composition containing wholewhole-fat soy flour, and food products made therefrom.
JP2001095489A (en) Oil in water type emulsified oil and fat composition for kneading in starchy food dough
JP2007053919A (en) Bread dough and confectionery dough utilizing soybean protein-containing composition
JP4077719B2 (en) Food and drink and method for producing the same
WO2015060168A1 (en) Food composition
US20080063761A1 (en) Processed Flour Food Containing Added Bilberries and Method of Coloring The Food
US20060029708A1 (en) Rice flour confection product and method of producing the same
JP2013169207A (en) Gel composition and method for preparing the same
JP2024025622A (en) Grain flour-containing food
JP2004049041A (en) Plastic sugar/protein composition and method for producing food using the same
WO2011141951A1 (en) Food that is easy to chew and swallow, and process for production of the food
JP2003038089A (en) Method for producing bakery product
JP2010099048A (en) Food containing ground sesame