WO2002051262A1 - Process for producing water and fat-containing food - Google Patents

Abstract

It is intended to provide foods containing fat and water which suffer from little separation of water and oil due to heating or thawing after freezing to thereby effectively lessen the amount of emulsifiers or stabilizers employed therein. Water and fat-containing foods (mayonnaise-like foods, margarine-like foods, liquid margarine-like foods, spreads, whipped creams, moisture-containing chocolates, ganaches, spice pastes, sweetened soybean paste, frozen cakes, soups, processed meat products, ground fish meat products, etc.) suffering from little separation of water and oil due to heating or thawing after freezing can be obtained by finely grinding moisten okara (bean curd less) to give a particle diameter of 10 to 20 νm and then allowing to absorb fat.

Description

 Description Manufacturing method for foods containing water and oils

 The present invention relates to a method for producing a food containing fats and oils and water. Background art

 Foods containing oils and fats such as mayonnaise, margarine and filling are used for a wide range of foods such as bread, western confectionery, and prepared foods.However, the use of many emulsifiers increases the viscosity and makes it difficult to work. There were problems such as separation of oil and water after heating in a microwave oven, change in shape, and separation of oil and water after freezing and thawing. The use of emulsifiers and stabilizers such as starch and natural polysaccharides tends to make the flavor worse.

 On the other hand, there is a description in Japanese Patent Publication No. 48-2334 of obtaining okara with excellent sorption properties, but the water absorption capacity of okara obtained is at most about 14 times the weight per dry weight of okara. , Zaratsuki was also noticeable. Disclosure of the invention

An object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to reduce the use of emulsifiers and stabilizers because it is difficult to separate oil and water from foods containing fats and oils and water. BEST MODE FOR CARRYING OUT THE INVENTION

 The present inventors have conducted intensive studies with the aim of solving these problems, and as a result, have solved the above problem by reducing the size of okara particles to 10 to 20 G micron and using okara in a wet state. The inventor has completed the present invention based on the knowledge obtained.

That is, the present invention is a method for producing water and fat-containing foods, characterized in that fats and oils are absorbed by wet okara (moisture: 55 to 95% by weight) having a particle size of 10 to 200 microns. The particle size of wet okara is preferably 20 to 50 microns. The water absorption capacity of this wet okara is 15 to 40 times by weight per dry weight of okara. This wet okara oil absorption capacity is 8 to 20 times the dry weight of okara. Wet okara and fats and oils can further absorb water. When the food is a mayonnaise-like food, it can absorb water, oil, and acid into moist okara, and can be emulsified in a heated atmosphere to form an oil-in-water emulsion. Food power In the case of margarine-like foods, water-in-oil emulsification can be carried out by using wet okara and 70-90% by weight of solid fats and oils in the food to emulsify in a heated atmosphere and then rapidly cool. When the food is a liquid margarine-like food, the liquid oil is wetted with 20 to 60% by weight of moist okara in the food and water in a heated atmosphere to emulsify in water-in-oil, and then cool and cool. be able to. When the food is a spread, it is possible to absorb 20 to 60% by weight of solid fats and oils in the wet okara and water and to rehydrate under a heated atmosphere. Food is whipped cream In some cases, absorb 20 to 50% by weight of solid fats and oils in foods and water from moist okara, add polymerized phosphoric acid salt, rehydrate under a heated atmosphere, homogenize and emulsify oil-in-water. It can be cooled afterwards. If the food is a cream cheese-like food, absorb 5 to 40% by weight of solid fats and oils in wet okara and water, add polymerized phosphate, mix cheese flavor or cheese, It can be quenched and cooled rapidly in a heated atmosphere. If the food is water-containing chocolate, absorb 10 to 40% by weight of moist okara solid oil and fat in the food, add cocoa and sugar, mix in a heated atmosphere, roll, conch and defoam. can do. If the food is ganatsu, moist okara can absorb solid fats and oils or milk or fresh cream, add cacao mass and sugar, and soak in a heated atmosphere for quick cooling. If the food is a spice paste, wet okara can absorb brewed vinegar and liquid oil, add spices, and soak in a low-temperature atmosphere. When the food is soybean bean paste, liquid oil can be absorbed in moist okara and sugar can be mixed in the food by 20-70% by weight to make it rehydrated under a heated atmosphere. If the food is frozen dessert, wet fat okara can absorb solid fats and oils, sugar can be added, homogenized, frozen and frozen. If the food is soup, moist okara can absorb fats and oils, add soup ingredients, and soak in a heated atmosphere. If the food is a meat product, it can be made to absorb fats and oils from moist okara, soak with meat raw materials, and be molded and heated. Food is fishery products In the case of, it is possible to absorb oils and fats and water from the moist okara, to mix with the surimi, and to heat after molding. Hereinafter, the present invention will be described in detail.

 The wet okara used in the present invention has a particle size of 10 to 200 micron meters (hereinafter simply abbreviated as "micron"), preferably a particle size of 20 to 50 microns, and water and oil absorption in this range. High performance, excellent in freezing resistance and heating resistance, suitable. If the particle size is less than 10 microns or more than 200 microns, the ability to absorb water and oils will decrease. The particle size of okara described in this specification is the average particle size measured at the end of the day for coals of less than 200 microns, and sieving where the diameter exceeds 200 microns. .

 It is necessary to use the okara of the present invention in a wet state. The water content of the wet okara is usually 55 to 95% by weight (hereinafter simply abbreviated as "%"). Preferably it is 60-95%, more preferably 65-90%, and even more preferably 70-90%. If the okara is dried before use and the water content is reduced below the above range, the ability to retain oils and fats is insufficient, and the okara itself has a crisp texture. However, if used with too much water, the ability to absorb oils and fats is not sufficient.

The oil content of wet okara varies depending on the raw material. Okara obtained from defatted soybean has a low oil content, but okara obtained from whole soybean usually contains 1 to 4% oil. Oil content Although the water absorption capacity and oil absorption capacity are not significantly affected, wet okara obtained from whole soybeans is preferable in terms of flavor.

 The water absorption capacity (water absorption capacity) of okara water used in the present invention is 15 to 40 times by weight per okara dry weight (hereinafter simply referred to as “times”) by being used in a wet state and having a specific particle size. )) And can be as much as 18 to 40 times. To measure the water absorption capacity of okara, add water to moist okara, stir with a Kendle mixer (60 rpm for 1 minute), leave at 25 ° C for 24 hours, and determine the amount of water retained. The water absorption capacity was converted to okara dry weight.

 The oil absorption capacity of wet okara according to the present invention is 8 to 20 times, which is higher than the conventional oil absorption capacity of okara of 7 times or less. The soybean white squeezed oil was added to karakara, stirred with a Kenwood mixer (rotation speed: 60 rpm for 1 minute), left at 60 ° C for 24 hours, and converted to okara dry weight based on the amount of oil and fat retained. Oil absorption capacity.

 A production example of wet okara is described below.

 As a method for producing wet okara, okara discharged during the production of tofu and soy milk, and defatted okara obtained during the production of soy protein can be used as raw materials. For example, okara obtained during the production of soymilk can be obtained by pulverizing the okara obtained by grinding or the like and centrifuging.

Also, for example, after moulting and dehypocotyl soybeans are added with water, a fine slurry is obtained by cutting (for example, using a control roll) by rotating blade shearing force, and then using a high-pressure homogenizer as necessary. And average particle size A fine soybean slurry of 50 microns or less can be obtained. The soybean milk can be removed by centrifugation or filtration to obtain a wet fine okara. Other means can be used to obtain a fine soybean slurry. For example, it can be treated with a fine powder such as a colloid mill or a jet mill to obtain an appropriate particle size.

 The wet okara which has been pulverized in this way has an increased surface area, thereby improving the water absorbing ability and, consequently, the oil absorbing ability. Okara may be adjusted to the range of the above-mentioned wet moisture as long as it does not undergo thermal denaturation. For example, a method of applying pressure to reduce the moisture and extruding the moisture, a method of drying with a flash dryer, a rotary dryer, a spray dryer, a freeze dryer, a microwave vacuum dryer, or the like can be used.

The food containing water and fats and oils of the present invention can be various emulsified foods using fats and oils or similar products by absorbing fats and oils and fats and water as raw materials in wet okara. For example, foods that only absorb fats and oils include margarine-like foods, hydrated chocolate, soybean paste, etc. Foods that absorb fats and oils include mayonnaise-like foods (including dressings), liquid margarine-like foods, and spreads And whipped cream, cream cheese-like foods, spice pastes, frozen desserts, soups, meat products, fishery products, and the like, and foods that have absorbed emulsion containing oils and fats include ganache. When fats or oils or water are to be absorbed, the order may be any, and kneading may be performed at the time of absorption. In addition, oils and fats and water are absorbed into wet okara and become emulsified, but water-in-oil emulsified states are margarine-like foods, liquid margarine-like foods and spreads, and most others Is an oil-in-water emulsified state.

 The following is an example of a typical method for producing a food containing fats and oils and water.

<Example of manufacturing mayonnaise-like food>

 The mayonnaise-like food of the present invention can be obtained by absorbing water, oil and fat, and acid in moist okara, hydrated in a heated atmosphere, and oil-in-water emulsification. The ratio of the raw material ratio will be described below.

 In this method for producing a mayonnaise-like food, it is preferable to use 15 to 70%, preferably 30 to 60%, of the wet okara in the food. If this wet okara is less than 15%, oil and water separate. On the other hand, if it exceeds 70%, the texture becomes rough and the feeling of mayonnaise-like food is reduced.

 Suitable oils and fats used here are liquid oil at room temperature (25 ° C), such as rapeseed and white oil such as soybeans and corn. This fat is absorbed in the food in an amount of 4 to 60%, preferably 10 to 40%. If the amount of fat is less than 4%, the surface of the mayonnaise-like food is rough and illuminated, and if the amount of fat exceeds 60%, it becomes oily and the oil and water are separated.

Edible organic acids such as brewed vinegar, lingic acid, and citric acid can be used as the acid.For example, if the acidity is 4%, rice brewed vinegar is the standard, 5-20% in food, preferably 10-15% But less than 5% makes it less sour and If it exceeds, the sourness is too strong and it becomes sour as a mayonnaise-like food.

 Next, water is absorbed in the food in an amount of 10 to 30%, preferably 15 to 20%. If the water content is less than 10%, the raw materials will be hard to scrub and the workability will be poor. If it exceeds 30%, oil and water will be separated. These are made into oil-in-water emulsification by heating in a heated atmosphere, but the same semi-solid mayonnaise-like food can be made by absorbing either oil or fat first.

 These mayonnaise-like foods are superior to those using oil-in-water emulsions, even though they do not use any emulsifiers, but have better shape retention over time, and are more frozen than commercially available dressing mayonnaise. The separation of oil and water and losing their shape when thawed is greatly improved. The same applies after heating in a microwave oven or oven.

<Production example of margarine-like food>

 As an example of the production of margarine-like foods, it can be obtained by emulsifying water-in-oil type with wet okara using 70-90% of solid fats and oils in the food under heating atmosphere and then quenching.

 In the method of producing margarine-like foods, it is good to use 5 to 30%, preferably 12 to 20% of the wet okara in the food.If it is less than 5%, the absorption of fats and oils is weak, and a stable margarine-like food is obtained. Can not. On the other hand, if it exceeds 30%, the texture of the margarine-like food is reduced with a rough texture.

Hardened rapeseed oil, hardened soybean oil, hardened palm oil, par Hardened oil, hardened cotton seed oil, hardened coconut oil, coconut oil, hardened coconut oil, one or more solid oils such as hardened oil of capock oil, milk fat, fish oil, etc. 70-90%, preferably 75-90%, in food 84% should be absorbed. If it is less than 70%, it will be out of the margarine standard and it will be in the form of a spread.

 Although depending on the moisture of moist okara, if necessary, the food can further absorb 0 to 10%, preferably 0 to 7% of water. If it exceeds 10%, it will be out of the margarine standard.

 These can be water-in-oil emulsified by mixing with a homo-mixer or a homomixer under a heated atmosphere, and can be mixed with a combination machine, a complexer, a pote, etc. under rapid cooling.

 The temperature at which the heat treatment is performed under the heating atmosphere can be set to the same condition as that of ordinary margarine production, and can be usually 60 to 80 ° C. This is for dissolving and sterilizing solid fats and oils.

 The temperature after quenching is below room temperature (25 ° C) and above the temperature at which water does not freeze (0 ° C).

The margarine-like food obtained in this way has no separation of oil and water and is easy to apply to bread, etc., even though it does not use any emulsifier, compared to a commercially available water-in-oil emulsion. (Extensibility) is excellent. In addition, the separation of oil and water and the loss of shape when frozen and thawed have been greatly improved. Microwave oven The same is true after heating with a bun.

<Production example of liquid margarine-like food>

 Although the method for producing margarine-like food has been described above, in the method for producing margarine-like food, liquid margarine-like food using liquid oil and having a smaller amount than margarine-like food is prepared as follows. Obtainable. In other words, liquid oil can be emulsified by water-in-oil emulsification using a wet okara liquid oil in a heated atmosphere using 20 to 60% of food oil and water.

 In the method for producing a liquid margarine-like food, it is preferable to use 20 to 70%, preferably 35 to 60% of the wet okara in the food. If this wet okara is less than 20%, stable oil and water cannot be obtained, and if it exceeds 70%, liquid margarine-like foods will be difficult to produce.

 To this, 20 to 60%, preferably 30 to 45%, of a fat or oil (liquid oil) composed of one or more of soybean oil, corn oil, rapeseed oil, palm oil, fish oil and the like is absorbed and emulsified. If it is less than 20%, it is difficult to produce an emulsified liquid margarine-like food, and if it exceeds 60%, a stable liquid margarine-like food cannot be produced.

Thereafter, the mixture is emulsified in a water-in-oil emulsion under a heating atmosphere, and water is added to the liquid margarine-like food by adding 5 to 30%, preferably 10 to 25% of water, and the mixture is heated with an ajihomomixer or a homomixer. It is made by cooling and cooling. If it is less than 5%, the okara will be in an emulsified state while absorbing fats and oils. If it exceeds 30%, the phase will be changed to oil-in-water emulsion.

 Liquid margarine sold on the market cannot be made without the use of polyglycerin-condensed ricinolenic acid ester, which usually has a strong water-in-oil emulsifying power, but its flavor is extremely poor and it is not worth eating. On the other hand, the liquid margarine-like food also has a good flavor, and does not separate oil and water or lose its shape after being heated in a microwave oven or oven.

<Spread manufacturing example>

 Spreads contain less oil than margarine-like foods and use solid oils compared to liquid margarine-like foods. An example of the production of a spread can be obtained by absorbing 20 to 60% of solid fats and oils in foods and water from wet okara, and then submerging in a heated atmosphere.

 It is recommended to use 20 to 70%, preferably 30 to 60% of the wet okara in foods. If the wet okara is less than 20%, a spread having oil absorption and emulsion stability cannot be obtained. If it exceeds 70%, it will become margarine.

 One or two solid oils, such as rapeseed hardened oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cotton seed oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. Absorb more than 20%, preferably 35-45% of the species in the food.

The water is then absorbed in the food in an amount of 3-40%, preferably 7-27%. If the water content is less than 3%, the okara may absorb fats and oils. Yes, not emulsified. If it exceeds 40%, the viscosity becomes low and it becomes creamy. These are prepared by heating with an azihomomixer or homomixer under a heated atmosphere. Spreading can be achieved by absorbing either oil or water first, but it is easier to make water and oil first to absorb water and oil.

 There is an embodiment in which the composition is rehydrated in a heated atmosphere in the same manner as the margarine-like food.

 These spreads have better shape retention over time than oil-in-water emulsions, even though they do not use emulsifiers. Also, as seen in commercially available spreads, oil and water do not separate or lose their shape when frozen and thawed. The same is true even after heating in a microwave oven or oven, with excellent heat resistance.

<Production example of whipped cream>

 An example of whipped cream production is to absorb 20 to 50% of solid fats and oils in foods from wet okara and water, add a polymerized phosphate, homogenize in a heated atmosphere, homogenize, and oil-in-water milk After cooling, it can be obtained by cooling.

 It is appropriate to use 10 to 55%, preferably 20 to 40%, of the wet okara in the food. If the wet okara is less than 10%, it will be difficult to absorb water and emulsify. If it exceeds 55%, the viscosity increases rapidly and whipped cream cannot be formed.

Hardened rapeseed oil, hardened soybean oil, hardened palm oil, par Hardened oil, cottonseed hardened oil, coconut oil, hardened coconut oil, hardened oil of kapok, milk fat, hardened oil of fish oil, etc.One or more solid fats and oils in the food 20 to 50%, preferably 27 to 50% Add 35% and absorb okara. Below 20%, solid whipped cream is difficult to produce, and above 50% the whipping cream cannot be made due to a sharp increase in viscosity.

 Water is absorbed into the food by 20 to 65%, preferably 27 to 50%, and polymerized phosphates such as sodium tripolyphosphate, sodium hexametaphosphate, dibasic sodium phosphate, and ammonium phosphate are added to the food. The mixture can be emulsified by adding 0.01% to 0.5%, preferably 0.07% to 0.2%, and then mixing with a homo homomixer or a homomixer under a heated atmosphere to emulsify.

 If the water content is less than 20%, an emulsified cream cannot be formed, and if it exceeds 65%, a solid whipped cream cannot be easily formed. If the amount of polymerized phosphate is less than 0.01%, the whipped cream becomes hot and hard, and if it exceeds 0.5%, the salty taste becomes stronger. The same whipped cream can be formed by absorbing either oil or water first.

Even though this whipped cream does not use an emulsifier, it has a high overrun (contains air) and can separate water and oil or return to a liquid state even when left at room temperature or under refrigeration (self-emulsification). ) Is not seen. When this whipped cream is put on a sponge, frozen and thawed, no cracks or discoloration are observed. <Production example of cream cheese-like food>

 Cream cheese-like food absorbs 5 to 40% of the moist okara solid fat of the present invention in the food and water, adds polymerized phosphate, mixes cheese flavor or cheese, and heats it. And can be obtained by quenching. The difference from the whipped cream is that it contains cheese and the percentage of solids including fats and oils is higher than that of whipped cream.

(While cream has a solid content of about 50% including fats and oils, cheese has a solid content of about 60% and has a higher protein content than cheese.) Unlike whipped cream, whipping is not performed. Hereinafter, the raw material ratio will be described.

 In the method for producing a cream cheese-like food, the wet okara is preferably used in an amount of 5 to 50%, preferably 20 to 35% in the food. If the wet okara is less than 5%, it will be difficult to absorb water and emulsify. If it exceeds 50%, it tends to be rough when eaten.

 To this is added 5-50%, preferably 20-35%, of natural cheese in the food. If it is less than 5%, the cheese flavor will be thin, and if it exceeds 50%, the viscosity will increase rapidly and it will be difficult to apply to the sterilizer.

One or two solid oils such as rapeseed hardened oil, soybean hardened oil, palm hardened oil, hardened palm kernel oil, hardened cotton seed oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. The above is added in the food in an amount of 5 to 40%, preferably 15 to 30%. If it is less than 5%, it will be difficult to obtain appropriate fluidity, and if it exceeds 40%, the viscosity will increase sharply and it will not be applied to the sterilizer. Water is absorbed into the food by 10 to 50%, preferably 17 to 35%, and polymerized phosphates such as sodium tripolyphosphate, sodium hexametaphosphate, dibasic sodium phosphate, and ammonium phosphate are added to the food. It is emulsified by adding 0.01 to 0.5%, preferably 0.03 to 0.25% of the medium, and the mixture is prepared by heating with an azihomomixer or a homomixer under a heating atmosphere. If the water content is less than 10%, an oily flavor is obtained, and if it exceeds 50%, a low-viscosity, rough texture is produced. If the amount of the polymerized phosphate is less than 0.01%, the whipped cream becomes hot and hard, and if it exceeds 0.5%, the salty taste becomes strong.

 Even though these cream cheese-like foods do not use an emulsifier, they have a high overrun (air content) even when whipped, and are sticky and mellow cream cheese-like foods. Even if it is left at room temperature or under refrigeration, water and oil do not separate. Water and oil do not separate even if the cream cheese-like food is frozen and thawed. Furthermore, no separation of water and oil is observed after heating in an oven or microwave oven. <Production example of hydrous thiocholate>

 The hydrated chocolate can be obtained by absorbing 10 to 40% of the moist okara solid fats and oils in the food of the present invention, adding cacao mass and sugar, scalding under a heated atmosphere, rolling, conching and defoaming. it can. The raw material ratio will be described below.

In the method of producing water-containing chocolate, It is appropriate to use 5 to 60%, preferably 20 to 40% in the food. If okara is less than 5%, hydrated chocolate cannot be obtained. If it exceeds 60%, the water content increases and a potato-like chocolate is formed.

 Hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cotton seed oil, hardened corn oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, cocoa butter, etc. Absorb one or more of the fats and oils in the food at 10-40%, preferably 17-25%. If it is less than 10%, the gloss of the chocolate is difficult to appear. If it exceeds 40%, it becomes an oily chocolate.

 In addition, add 20-50%, preferably 27-35%, of sugar in the food and 5-40%, preferably 15-23% of cocoa mass in the food. Then, the wet chocolate is produced by dewatering. If the sugar is less than 20%, the sweetness will be weak, and if it exceeds 50%, the sweetness will be too strong. If the cocoa mass is less than 5%, the chocolate flavor becomes thin, and if it exceeds 40%, it becomes hard. As means for rolling, conching, defoaming, etc., means generally used for chocolate production can be used.

These hydrated chocolates, despite the use of no emulsifier, have an extremely good flavor and excellent shape retention over time.Water and oil are not separated even when thawed after freezing. Even after heating in the oven, no separation of oil and water is observed and the shape is not lost. Also Chiyo The cholate dissolved and absorbed does not have the potato-like structure that often occurs when water enters chocolate, despite its high water content. <Production example of ganache>

 The ganatsu can be obtained by absorbing the solid fat and oil and milk or fresh cream of the moist okara of the present invention, adding cacao mass and sugar, quenching under a heated atmosphere, and quenching. Hereinafter, the raw material ratio will be described.

 In the method for producing ganache, it is preferable to use 5 to 60%, preferably 15 to 28% of the wet okara in food. If this wet okara is less than 5%, it becomes a hard chocolate, and if it exceeds 60%, the water content increases and it becomes a chocolate in the form of botte.

 In addition, cacao mass in food is 10-40%, preferably 20-

Add 30%. If it is less than 10%, the taste of the chicken becomes lighter,

If it exceeds 40%, the viscosity increases and the material becomes hard.

 In addition, add 10% to 40%, preferably 17% to 23% of milk or fresh cream in food, but if it is less than 10%, it will be difficult to produce milky taste, and if it exceeds 40%, it will be difficult to taste chocolate. . It is also possible to use soymilk instead of milk to produce soymilk ganatsu.

 The sugar is then added to the food at 10-40%, preferably 17-23%. If the sugar is less than 10%, the sweetness is low, and if it exceeds 40%, the sweetness becomes too strong.

Hardened rapeseed oil, hardened soybean oil, hardened palm oil, palm One or more solid fats such as hardened core oil, hardened cotton seed oil, hardened corn oil, cocoa butter, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. 3 to 30% in food Preferably, absorb between 10 and 18%. If the amount of fat is less than 3%, the glamor of the chick chocolate is lost, and if it exceeds 30%, it becomes oily.

 These are mixed in a heated atmosphere with an azihomomixer or homomixer, and then rapidly cooled and solidified by a rapid freezing device such as an onerator to produce ganache.

 Even though these ganaches do not use emulsifiers, they have an extremely good flavor, excellent shape retention over time, and water and oil do not separate even when thawed after freezing. Even after heating in an oven, the oil and water do not show any separation and do not lose their shape, and have a good chocolate flavor.

 The difference between ganache and chocolate obtained as described above is that ganatsu is an oil-in-water emulsion system, whereas chocolate is a water-in-oil emulsion system. The difference from liquid margarine-like foods is that the types of fats and oils, margarine-like foods do not use cacao mass like ganache, and that they have a lot of water and weak emulsification.

<Production example of spice paste>

The paste spice paste can be obtained by absorbing the brewed vinegar and liquid oil of the moist okara of the present invention, adding a spice, and soaking in a low-temperature atmosphere. Below, the raw material ratio I will talk about it.

 In the method for producing a pasty spice, it is preferable to use 40 to 75%, preferably 50 to 65% of the present wet okara in food. If this wet okara is less than 40%, it has a low viscosity and does not serve as a base material, and if it exceeds 75%, the flavor of spices tends to be thin.

 This allows the liquid oil to absorb 3-10%, preferably 6-8%, of the food. If the liquid oil content is less than 3%, the spice paste becomes less shiny, and if it exceeds 10%, it becomes oily.

 Also, brewed vinegar such as rice vinegar with an acidity of 4% absorbs 3 to 15%, preferably 7 to 12%, of the food. If the brewed vinegar is less than 3%, the pH is in the neutral range and the shelf life is short. If it exceeds 15%, it is too sour to eat.

 One or more spices such as rust, radish, ginger, umeboshi, garlic, etc. are 5-40% in food, preferably 20-33% in low temperature (25 ° C or less), preferably 5-25 Recover at ° C and in a sanitary atmosphere. If the spice is less than 5%, the flavor of the spice paste will be thin, and if it exceeds 40%, it will be too strong.

 These spice pastes have an extremely good flavor, do not change shape retention and color tone over time, and have excellent extensibility. Water and oil do not separate even after thawing after freezing, and no separation of water and oil is observed even after heating in a microwave oven or oven, and the shape does not collapse.

Liquid margarine-like food means that the spice paste has a very small amount of oil and is mainly composed of spices. <Production example of soybean paste>

 The method of producing soybean bean paste can be produced by absorbing liquid oil from moist okara, mixing sugar in the food at 20-70%, and mixing under a heated atmosphere. The ratio of the raw materials will be described below.

 This bean paste is an oil-containing soybean bean paste, and its production method is to use 20 to 60%, preferably 40 to 55% of the present moist okara in food. If it is less than 20%, it will not be in the form of bean jam and will be creamy, and if it exceeds 60%, the texture will be rough.

 Absorb 3 to 10%, preferably 6 to 8.5% of liquid oils such as rapeseed white oil, soybean white oil, corn white oil, etc. in the food, and if the liquid oil is less than 3%, the bean paste will be dull The color becomes dull and illuminated, and when it exceeds 10%, the oil floats on the surface and becomes oily when eaten.

 Furthermore, sugar is added to the food in an amount of 20 to 70%, preferably 30 to 60%. If the sugar is less than 20%, the sweetness of the bean jam becomes lighter.

 Although not essential, water dissolves 0-10%, preferably 0-8%, but if water exceeds 10%, it becomes a syrupy liquid. Absorb these waters and make them by heating under an atmosphere of heat with an ajihomomixer or a homomixer.

This soybean paste has an extremely good flavor and excellent shape retention properties over time. After heating in a microwave oven or oven as seen in commercial products, no separation of oil and water is observed and the shape is not lost. Water and oil do not separate when thawed after freezing. Soybean bean paste differs from liquid margarine-like foods in that it has more water and sugar is essential. It differs from mayonnaise-like foods in that soybean paste is essential for sugar and has a different pH. <Production example of frozen dessert> ΰ

 The frozen dessert can be obtained by absorbing the solid fat and oil into the wet okara of the present invention, adding sugar to the mixture, homogenizing, freezing and freezing. Hereinafter, the raw material ratio will be described.

 The method for producing frozen desserts is to use 2 to 50%, preferably 7 to 30% of this moist okara in foods. If this wet okara is less than 2%, the emulsifiability and stability will be impaired and the frozen dessert will lose its shape retention when frozen, and if it exceeds 50%, the flavor of soybeans will increase and the flavor of other ingredients will be impaired. Mouth dissolution worsens and the texture becomes heavy.

 One or two solid oils, such as rapeseed hardened oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cotton seed oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. More than 2 species, preferably 5 to 15%, of the food are absorbed in the okara. If it is less than 2%, the body taste will be reduced. If it exceeds 30%, it becomes greasy when eaten.

 This will absorb 5 to 80%, preferably 30 to 60%, of the water in the food. If the water content is less than 5%, it will have a heavy texture, and if it exceeds 80%, the texture will be cold and crisp.

Furthermore, the sugar in the frozen dessert can be used in the food at 10 to 40%, preferably 18 to 25%. If it is less than 10%, the sweetness is Add, and if it exceeds 40%, the sweetness becomes too strong. In the present invention, known sugars such as fructose, glucose, and lactose can be used instead of part or all of sugar. Of course, syrup sugar alcohol and the like can also be used.

Frozen dessert production process is the temperature of涅和for example be a known means as a mode of kneading usually can be carried out at 60 to 70 ° C using a homogenizing means homogenizer such as 150 kg / cm ² The treatment is preferably performed twice or more at a pressure of about 100 to 600 kg / cm ² (usually). This is because the wet okara particles of the present invention have an effect of smoothing.

 The freezing temperature may be below freezing point sufficient to freeze frozen dessert.

 Although this frozen dessert does not use an emulsifier, it has excellent shape retention over time and good flavor and texture.

<Example of soup production>

 This soup can be obtained by absorbing oils and fats from moist okara, adding soup ingredients, and soaking in a heated atmosphere. Hereinafter, the raw material ratio will be described.

 3 to 50%, preferably 10 to 30% of wet okara can be used in food. If it is less than 3%, it will have a watery flavor, and if it exceeds 50%, it will become too viscous to drink.

Next, fats and oils can be used in the food in an amount of 5 to 30%, preferably 12 to 22%. Oils and fats may be liquid or solid, as long as they are dissolved in the soup manufacturing process. For example, rapeseed oil, soybean oil, Add palm oil, palm kernel oil, corn oil, cottonseed oil, coconut oil, milk fat, etc. to absorb okara. Too much fat will make it greasy when eaten.

 Next, water can be used in the food in an amount of 15 to 65%, preferably 25 to 55%.

 Furthermore, soup ingredients can be used in the food in an amount of 3 to 20%, preferably 6 to 12%. As the soup ingredients, for example, vegetables such as corn and beans, lining of these, potage, cream and the like can be used. Also, soup stocks such as consomme, bouillon and butter can be used in combination.

 Even though this soup does not use any emulsifier, the separation of oil and water after retort sterilization, freeze-thawing, and microwave heating is greatly improved,

<Production example of meat products>

 Livestock meat products can be obtained by absorbing oils and fats from wet okara, mixing with raw meat, heating after molding. The raw material ratio is described below.

 It is good to use 3 to 30%, preferably 10 to 20% of the wet okara in foods. If this wet okara is less than 3%, oil and water will separate and the yield will not be improved.If it exceeds 30%, the dough becomes soft and loses shape retention, resulting in a greasy texture. Become.

One or more of rapeseed oil, soybean oil, palm oil, palm kernel oil, corn oil, cottonseed oil, coconut oil, milk fat, etc. Fats and oils are added to the food in an amount of 5 to 25%, preferably 12 to 18%, and are absorbed. If it is less than 5%, it will have a crunchy texture, and if it exceeds 25%, oil will float and it will be greasy when eaten. The fats and oils may be liquid or solid, but liquid oils are preferred because of better workability.

 Next, 25-60%, preferably 35-50%, of the meat material can be used in the food. As raw meat raw materials, edible meat such as cows, pigs, and chickens, and minced meats thereof can be used.

 Water is not required, but can be used in an amount of 0 to 12%, preferably 3 to 7%. If it exceeds 12%, the dough becomes soft. Also, soybean protein and the above fats and oils can be used as emulsions as pickle liquid. Examples of meat products include hamburgers, meat poles, meatballs, hams, sausages and the like.

 This meat product has a high yield and a soft and juicy texture even though no emulsifier is used. Also, hardening and dripping after retort sterilization, freezing and thawing, and heating in a microwave oven are greatly improved.

<Production example of fishery products>

 A fishery kneaded product can be obtained by absorbing the oil and fat and water from the wet okara of the present invention, making the surimi with the surimi, and then heating after molding. Hereinafter, the raw material ratio will be described.

3-30% of this wet okara in food, preferably? ~ 20% Good to use. If this wet okara is less than 3%, oil and water will separate and the yield will not be improved.If it exceeds 30%, the dough becomes soft and loses shape retention, resulting in a greasy texture. Become.

 Next, one or two or more kinds of oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, corn oil, cottonseed oil, coconut oil, milk fat, etc. are contained in the food at 2 to 15%, preferably 3.5 to 8%. Add to okara. If it is less than 2%, it will have a crunchy texture, and if it exceeds 15%, oil will float and it will be greasy when eaten. Usually, a liquid oil is preferable as the fat used.

 Next, water is absorbed in the food in an amount of 3 to 30%, preferably 10 to 20%. If the water content is less than 3%, the texture becomes hard, and if it exceeds 30%, the dough becomes soft, loses shape retention and becomes watery.

 Furthermore, 25 to 65%, preferably 40 to 55%, of the surimi can be used in the food. As surimi, cod (skeso, cod, south cod, madara, etc.), sea bream (red snapper, red sea bream, gold bream, etc.), sardine, saury, horse mackerel, mackerel, flatfish, itoyori, hake, hoki, guchi, Commonly used fish species such as fish can be used.

 Examples of fishery products include Kamaga, bamboo rings, hampan and Satsumaage.

This marine product does not use any emulsifiers, but has a high yield and a soft and juicy texture. Also, after retort sterilization, freezing and thawing, and after heating in a microwave oven, it may become hard and drip. It is greatly improved. Example

 Hereinafter, embodiments of the present invention will be described with reference to Production Examples 1 to 6, Examples 1 to 45, and Comparative Examples 1 to 4.

 In Production Examples 1 to 6, production examples of various kinds of okara are shown. Production Example 1 (wet fine okara)

Using a control roll (manufactured by Archel Co., Ltd.) obtained by adding 5 times the amount of water to moulted and dehypocotyled soybeans using a rotary blade-type shearing force, a fine soybean slurry with an average particle diameter of 45 microns is obtained. After that, it was homogenized twice using a high-pressure homogenizer (manufactured by APV Co., Ltd.) at a pressure of 200 kg / cm ² to obtain a fine soybean slurry having an average particle diameter of 25 μm. The soymilk was removed from this with a centrifugal separator to obtain wet fine okara. The resulting wet fine okara had a water content of 86% and an average particle size of 25 microns. The water absorption capacity of this okara was 34 times that of the dried okara solid, and its oil absorption capacity was 13 times. Production Example 2 (Common tofu okara)

Okara, which is traditionally produced in a commercial tofu production process in which tofu is produced from whole soybeans, can be obtained from a stone mill without milling using a high-pressure homogenizer, as in Production Example 1. This okara had a moisture content of 81% and an average particle size of 1,000 microns. Okara has a water absorption capacity The dry solid content was 8 times and the oil absorption capacity was 4 times. Production Example 3 (Semi-dried super fine okara)

 In order to make the average particle size of okara obtained in the same manner as in Production Example 1 to 7 micron, it is impossible in a wet state. Therefore, a steam dryer was used to adjust the water content to 45%, and a counter jet mill (Hokkaido Micron Co., Ltd.) was used. (Manufactured by the company) 'and jetted from the nozzle at the speed of sound and collided with each other to obtain fine okara. The okara had an average particle size of 7 microns at a water content of 45%. The water absorption capacity of this okara was 7 times that of the dried okara solid, and the oil absorption capacity was 3 times that of the dried okara. Production example 4 (flash drying okara)

 The fine okara obtained in Production Example 1 was dried while being finely pulverized with a micron dryer (manufactured by Hosokawa Micron Co., Ltd.) in a hot air stream at 180 ° C. with a pin mill. The resulting fine okara had a water content of 3% and an average particle size of 150 microns. The water absorption capacity of this okara was 12 times that of the dried okara solids, and the oil absorption capacity was 7 times. Production Example 5 (lyophilized okara)

2 kg of the soybean paste obtained in Production Example 1 was rapidly frozen to a temperature of 40 ° C, and was freeze-dried (Nikka Kogyo Co., Ltd.) at a shelf temperature of 50 ° C and a vacuum of 40 orchid Hg. For 3 days. The obtained fine okara had a water content of 3% and an average particle size of 100 micron. The water absorption capacity of this okara is solid The oil absorption capacity was four times as high as 14 times. Production example 6 (wet okara)

During the production in the same manner as in Production Example 1, the okara was homogenized once at a pressure of 200 kg / cm ² using a high-pressure homogenizer and flash dried. The resulting okara had a water content of 70% and an average particle size of 150 microns. The water absorption capacity of this okara was 25 times that of the dried okara solids, and the oil absorption capacity was 10 times that of the oil.

 The water absorption capacity of these okara was measured by adding water to wet okara and stirring with a Kenwood mixer (rotational speed: 60 rpm for 1 minute), leaving it to stand at 25 ° C for 24 hours, and keeping the water. The amount was used as the water absorption capacity converted to okara dry weight.

The oil absorption capacity of these okara was measured by adding oils and fats to wet okara, stirring with a Kenwood mixer (rotation speed: 60 rpm for 1 minute), and leaving it at 60 ° C for 24 hours. The oil absorption capacity was converted to okara dry weight using the amount of okara. Example 1 (Mayonnaise-like food using wet fine okara) Okara 50% obtained in the same manner as in Production Example 1, rapeseed white squeezed oil 20%, rice brewed vinegar 13% (acidity 4%), water Water portions prepared by adding 17%, powdered mustard 0.8%, salt and flavor 0.1% each were separately aged for 5 minutes at 65 ° C in an Ajihomo mixer (manufactured by Tokushu Kika Co., Ltd.) Fill the sachets and cool in a refrigerator at 5 ° C for 17 hours. Dressing).

 The viscosity of this mayonnaise-like food was maintained at 60, OOOcp or more despite the extremely low oil content of 21%. The solid content of okara in this mayonnaise-like food was 7.0% per dry solid content.

 I ate this mayonnaise-like food, but did not feel any roughness. This mayonnaise-like food was placed in a freezer at 28 ° C for 24 hours, frozen, and then thawed in an atmosphere at 20 ° C, but the oil and water were not separated at all, and the shape remained the same. Was. Also, 100g of this mayonnaise-like food was heated for 1 minute with a 500W electronic range, but the oil and water were not separated at all, and their shapes remained intact.

 50 g of this mayonnaise-like food was sandwiched between bread dough and baked in an oven at 180 ° C for 15 minutes, but oil and water were not separated at all. Example 2 (Mayonnaise-like food using wet fine okara) Okara 65% obtained in the same manner as in Production Example 1, rapeseed white squeezed oil 5%, rice brewed vinegar 7% (acidity 4%), water Aqueous parts prepared by adding 23%, powdered mustard 0.8%, salt and flavor 0.1% each were separately aged at 65 ° C for 5 minutes using an Ajihomo mixer (manufactured by Tokushu Kika Co., Ltd.). After filling in small sachets, they were cooled in a refrigerator at 5 ° C for 17 hours to produce mayonnaise-like foods (semi-solid dressings).

This mayonnaise-like food had a viscosity of 60, OOOcp or more despite an extremely low oil content of 6.8% oil. Also this book The solid content of okara in the yoney-like food was 9.1% per dry solid. I ate this mayonnaise-like food but did not feel any graininess. This mayonnaise-like food was frozen in a freezer at 28 ° C for 24 hours, and then thawed in an atmosphere at 20 ° C, but the oil and water were not separated at all, and the shape remained the same. I was

 Also, 100g of this mayonnaise-like food was heated for 1 minute with an electronic range of 500W output, but the oil and water were not separated and their shapes remained intact.

 50 g of this mayonnaise-like food was sandwiched between bread dough and baked in an oven at 180 ° C for 15 minutes, but oil and water were not separated at all. Example 3 (Mayonnaise-like food using wet fine okara) Okara 20% obtained in the same manner as in Production Example 1, rapeseed white squeezed oil 50%, and rice brewed vinegar 17% (acidity 4%) , Water 13%, powdered mustard 0.8%, salt and flavor 0.1% each, and the water portions were separately prepared using an Ajihomo mixer (manufactured by Tokushu Kika Co., Ltd.) at 65 ° C for 5 minutes. After filling in small sachets, they were cooled in a refrigerator at 5 ° C for 17 hours to produce mayonnaise-like food (semi-solid dressing).

 The viscosity of this mayonnaise-like food was 60, OOOcp or more despite the extremely low oil content of 6.8% oil. The solid content of okara in this mayonnaise-like food was 2.8% per dry solid content.

I ate this mayonnaise-like food, but I did not feel any roughness won.

 This mayonnaise-like food was frozen in a freezer at 28 ° C for 24 hours and then thawed in an atmosphere at 20 ° C, but the oil and water were not separated at all, and the shape remained the same. I was

 In addition, 100 g of this mayonnaise-like food was heated for 1 minute with an electronic range of 500 W output, but the oil and water were not separated at all, and their shapes remained intact.

 50 g of this mayonnaise-like food was sandwiched between bread dough and baked in an oven at 180 ° C for 15 minutes, but oil and water were not separated at all. Example 4 (Mayonnaise-like food using moist okara)

 Water was added to okara obtained in the same manner as in Production Example 6 to make solid content 14%, 50% of rapeseed white oil, rice brewing vinegar 13% (acidity 4%), water 17 %, Powdered mustard 0.8%, salt and flavor 0.1% each, and then separately rehydrated at 65 ° C for 5 minutes using an Ajihomo mixer, filled into sachets and then 5 ° C It was cooled in a refrigerator for 17 hours to produce a mayonnaise-like food (semi-solid dressing).

 This mayonnaise-like food had a viscosity of 100 and OOOcp or more despite the extremely low oil content of 31%.

 The solid content of okara in this mayonnaise-like food was 7.0% per dry solid content.

 This mayonnaise-like food was eaten, but the texture was good, although slight roughness was felt.

Put this mayonnaise-like food in a freezer at 28 ° C for 24 hours After freezing, it was thawed in an atmosphere at 20 ° C, but the oil and water were not separated at all, and their shapes remained intact.

 Also, 100g of this mayonnaise-like food was heated for 1 minute with an electronic range of 500W output, but the oil and water were not separated at all, and the shape remained intact.

 50 g of this mayonnaise-like food was sandwiched between bread dough and baked in an oven at 180 ° C for 15 minutes, but oil and water were not separated at all. Comparative Example 1 (Mayonnaise-like food using common tofu okara

 Water is added to the okara obtained in Production Example 2 to make the average particle size of 1,000 microns with a solid content of 14% and okara 50%, rapeseed white squeezed oil 20%, rice brewing vinegar 13% (acidity 4 %), Water%, powdered lash 0.8%, salt, and flavor 0.1% each, and separately water-prepared (8,000 rpm) at 65 ° C for 5 minutes using an Ajihomo mixer, and sachets After filling, the mixture was cooled in a refrigerator at 5 ° C for 17 hours to produce mayonnaise-like food (semi-solid dressing).

 This mayonnaise-like food has a viscosity of less than 3, OOOcp, despite having an extremely low oil content of 21%, making it a low-viscosity mayonnaise-like food. The solid content of this mayonnaise-like food was 7.0% per dry solid content.

 I ate this mayonnaise-like food, but there were many grainy and it was hard to eat.

Put this mayonnaise-like food in a freezer at 28 ° C for 24 hours After thawing, the mixture was thawed in an atmosphere of 20 ° C, but the oil and water were separated, and 100 g of this mayonnaise-like food was heated in a microwave oven with a 500 W output for 1 minute. Separation

Comparative Example 2 (mayonnaise-like mouth α using semi-dried ultra-fine okara)

 Water was added to the fine okara obtained in Production Example 3 to make the okara 50% whose solid content was 14% and the average particle size was 7 microns, rapeseed white oil 20%, and rice brewed vinegar 13% (acidity 4%), 17% water, 0.8% powdered lash, 0.1% each for salt and flapper, and water-prepared separately (8,000 rpm) at 65 ° C for 5 minutes using an Ajihomo mixer. After filling into small sachets, they were cooled in a refrigerator at 5 ° C for 17 hours to produce mayonnaise-like food (semi-solid dressing).

 This mayonnaise-like food has a viscosity of less than 3, OOOcp, despite having an extremely low oil content of 21%, making it a low-viscosity mayonnaise-like food. The solid content of this mayonnaise-like food was 9.8% per dry solid content. This mayonnaise-like food was eaten, but it did not have graininess but had a low water absorption capacity, so it had a watery flavor.

This mayonnaise-like food was frozen in a freezer at -28 ° C for 24 hours and then thawed at 20 ° C. Oil and water were separated, and 100g of this mayonnaise-like food was output at 500W. Heated in a microwave oven for 1 minute, but oil and water were separated Comparative Example 3 (Mayonnaise-like food using flash dried okara) Okara (obtained in the same manner as in Production Example 4) was added with water to a solid content of 14%, okara 50% and rapeseed white oil 20% And water brewed by adding rice brewing vinegar 13% (acidity 4%), water 17%, powdered lash 0.8%, salt and flavor 0.1% each at 65 ° C using an Ajihomo mixer. It was cured for 5 minutes, but its viscosity was 800cp and it was fluid. It was left as it was for about 5 minutes, but water and oil were separated, so it did not become mayonnaise-like food. Comparative Example 4 (Mayonnaise-like food using freeze-dried okara) Okara 50%, with water added to okara obtained in the same manner as in Production Example 5 to obtain a solid content of 14% and an average particle size of 100 microns Then, water portions prepared by adding rapeseed white squeezed oil 20%, rice brewed vinegar 13% (acidity 4%), water 17%, powdered lash 0.8%, salt and flavor 0.1% each, were separately added to the water. The mixture was dried at 65 ° C with a homomixer for 5 minutes (8,000 rpm), filled into small sachets, and cooled in a refrigerator at 5 ° C for 17 hours to produce a mayonnaise-like food (semi-solid dressing).

 This mayonnaise-like food had an extremely low oil content of 21% and maintained a viscosity of 50,000 cp or more.

 The solid content of okara in this mayonnaise-like food was 7.0% per dry solid content.

This mayonnaise-like food was eaten, but some graininess remained, and it was placed in a 28 ° C freezer for 24 hours and frozen at 20 ° C It was thawed in an atmosphere of, but oil and water were separated and the original condition was not maintained. When this mayonnaise-like food lOOg was heated in a microwave oven with a power of 500 W for 1 minute, separation of oil and water was also observed. Example 5 (Margarine-like food 1)

 Add 15% of hardened fish oil and 50% of hardened palm oil to 15% of okara 15% of solid content and 25% of average particle size obtained in the same manner as in Production Example 1 and emulsify with a homomixer at 65 for 10 minutes ( 10, OOOrpm) and a combinator (manufactured by Schroeder Co., Ltd.) to rapidly cool to 5 ° C to obtain a margarine-like food.

 The solid content of okara in this margarine-like food was 2.1% per dry solid content. Compared to those using a water-in-oil emulsion, this margarine-like food has no oil and water separation, and is easy to apply to bread and the like (spreadability) even though it does not use any emulsifier. It was excellent.

This margarine-like food was frozen in a freezer at 128 ° C for 3 days, and then thawed in an atmosphere of 20 ° C. No separation of oil and water was observed and the shape retention was good. In addition, 100g of this margarine-like food was heated in a microwave oven with 500W output for 1 minute, but no separation of oil and water was observed and the formation was good. When this margarine-like food was baked in an oven at 180 ° C, the oil and water were not separated at all and there was some unburned residue. Eating this margarine-like food did not show any graininess, and the flavor was excellent. Example 6 (Margarine-like food 2)

 To 10% of okara 10% with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, 40% of hardened fish oil and 42% of hardened palm oil are added, and 8% of water is added. The mixture was emulsified at 10,000 ° C for 10 minutes (10,000 rpm), and quenched to 5 ° C with a combinator (Shureda-Ichi Co., Ltd.) to obtain a margarine-like food.

 The solid content of okara in this margarine-like food was 1.4% per dry solid content. This margarine-like food does not use any emulsifiers but has no oil-water separation and is easy to apply to bread and the like (spreadability), compared to those using a water-in-oil emulsion. Was. This margarine-like food was frozen in a freezer at 28 ° C for 3 days and then thawed in an atmosphere of 20 ° C, but no separation from oil and water was observed and the shape retention was good. In addition, 100 g of this margarine-like food was heated in a microwave oven with 500 W output for 1 minute, but no separation of oil and water was observed and the preservation was good.

 When this margarine-like food was baked in an oven at 180 ° C, the oil and water were not separated at all and there was some unburned residue. Eating this margarine-like food does not show any graininess and the flavor is also iJ Example 7 (margarine-like food 3)

To 14% of solid content obtained in the same manner as in Production Example 1 and to 23% of average particle size of 25 microns, 40% of hardened fish oil and 32% of hardened palm oil were added, and 5% of water was added. 10 minutes at ° C The mixture was emulsified (10,000 rpm) and rapidly cooled to 5 ° C with a combinator (manufactured by Schroeder Co., Ltd.) to obtain a margarine-like food.

 The solid content of okara in this margarine-like food was 3.2% per dry solid content. This margarine-like food does not use any emulsifiers but has no oil-water separation and is easy to apply to bread and the like (spreadability), compared to those using a water-in-oil emulsion. Was. This margarine-like food was frozen in a freezer at 128 ° C for 3 days, and then thawed in an atmosphere at 20 ° C. No separation of oil and water was observed and the shape retention was good. Also, 100 g of this margarine-like food was heated for 1 minute using an electronic cash register with a 500 W output, but no separation of oil and water was observed and the retention was good.

 When this margarine-like food was baked in a 180 ° C oven, the oil and water were not separated at all and there was some unburned residue. Eating this margarine-like food did not show any graininess, and the flavor was excellent. Example 8 (Liquid margarine-like food 1)

Absorb 40% of rapeseed white oil and 40% of rapeseed oil to 40% of okara with a solid content of 14% and an average particle size of 25 micron obtained in the same manner as in Production Example 1, then use a homomixer to make 10, 65 rpm at 10,000 rpm. The mixture was heated and stirred at C for 15 minutes and cooled to 5 ° C to prepare a liquid margarine-like food. The solid content of okara in this liquid caramel-like food was 5.6% per dry solid content. This liquid margarine-like food is compared to one that uses a water-in-oil emulsion. Even though no emulsifier was used, 100 g of the liquid margarine-like food was heated for 1 minute in a 500 W microwave oven without any change over time, but no separation of oil and water was observed. The formation was also good. When this liquid margarine-like food was baked in an oven at 180 ° C, the oil and water were not separated at all, and there was some unburned residue. This was eaten, but compared to the one using a commonly used emulsifier, polyglycerin condensed ricinoleate, it had no bitterness or odor of emulsifier. Example 9 (Liquid margarine-like food 2)

Absorbed 50% rapeseed oil and 20% water to 30% of okara 30% of average particle size of 25 micron obtained at 14% solid content obtained in the same manner as in Production Example 1, then 65 ° C at 10,000 rpm with a homomixer. The mixture was heated and stirred at C for 15 minutes and cooled to 5 ° C to prepare a liquid margarine-like food. The solid content of okara in this liquid margarine-like food was 4.2% per dry solid content. This liquid margarine-like food does not change over time, even though it does not use any emulsifier, compared to the one using a water-in-oil emulsion. After heating for 1 minute in a microwave oven, no separation of oil and water was observed, and the formation was good. When this liquid margarine-like food was baked in an oven at 180 ° C, the oil and water were not separated at all, and there was some unburned residue. This was eaten, but compared to those using polyglycerin condensed ricinoleate, a commonly used emulsifier, bitterness and milk The flavor had no odor of the agent. Example 10 (liquid margarine-like food 3)

 Absorbing 25% of rapeseed white oil and 7% of water to 68% of okara with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, then using a homomixer at 10, and G00 rpm at 65 rpm. The mixture was heated and stirred at 15 ° C for 15 minutes and cooled to 5 ° C to prepare a liquid margarine-like food. The solid content of okara in this liquid caramel-like food was 9.5% per dry solid content. This liquid margarine-like food does not change over time, even though it does not use any emulsifier, compared to the one using a water-in-oil emulsion, and 100 g of this liquid margarine-like food can be converted into an electronic device with 500 W output. After heating for 1 minute in a microwave oven, no separation of oil and water was observed, and the formation was good. When this liquid margarine-like food was baked in an oven at 180 ° C, oil and water were not separated at all, and there was some unburned residue. This was eaten, but compared to the one using a commonly used emulsifier, polyglycerin condensed ricinoleate, it had no bitterness or odor of emulsifier. Example 1 1 (Spread 1)

Absorbed 50% of rapeseed oil and 10% of water to 40% of oak having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, and then 65 ° C at 10,000 rpm with a homomixer. The mixture was heated and stirred at C for 15 minutes and cooled to 5 ° C to prepare a spread. Okara solids in this spread are per dry solids It was 5.6%. Compared to those using water-in-oil emulsions, this spread does not change over time, even though no emulsifier is used, and 100 g of this spread is placed in a microwave oven with a 500 W output for 1 minute. Heating did not show any separation of oil and water, and the retention was good. The spread was baked in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. I ate it, but I didn't feel any graininess and the flavor was excellent. Example 1 2 (Spread 2)

 Absorbed 50% of rapeseed oil and 25% of water to 25% of okara 25% of average particle diameter of 25 micron obtained at 14% solid content obtained in the same manner as in Production Example 1, then 65 ° C at 10,000 rpm with a homomixer The mixture was heated and stirred for 15 minutes and cooled to 5 ° C to prepare a spread. The solid content of okara in this spread was 3.5% per dry solid content. Compared to one using a water-in-oil emulsion, this spread does not change over time, even though no emulsifier is used, and 100 g of this spread is placed in a microwave oven with a 500 W output for 1 minute. Heating did not show any separation of oil and water, and the retention was good. The spread was baked in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. I ate it, but I didn't feel any graininess and the flavor was excellent. Example 13 (Spread 3)

The average particle diameter at 14% solid content obtained in the same manner as in Production Example 1 After absorbing 40% of rapeseed hardened oil and 25% of water to 35% of 25 micron okara, heat and stir at 10,000 rpm for 15 minutes at 65 ° C with a homomixer, cool to 5 ° C and spread the spread. Prepared. The solid content of okara in this spread was 49% per dry solid content. Compared to those using water-in-oil emulsions, this spread does not change over time even though no emulsifier is used, and 100 g of this spread is placed in a microwave oven with a 500 W output for 1 minute. Heating did not show any separation of oil and water, and the retention was good. The spread was baked in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. I ate it, but I didn't feel any graininess and the flavor was excellent. Example 14 (Spread 4)

Absorbed 30% of rapeseed oil and 5% of water to 65% of arachis with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, and then 65 ° C at 10,000 rpm with a homomixer. The mixture was heated and stirred at C for 15 minutes, and cooled to 5 ° C to prepare a spread. The solid content of okara in this spread was 9.1% per dry solid content. Compared to one using a water-in-oil emulsion, this spread does not change over time even though it does not use any emulsifier, and 100 g of this spread is used for 1 minute in a microwave oven with a 500 W output. Heating did not show any separation of oil and water, and the retention was good. The spread was baked in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. Ate this However, no roughness was felt and the flavor was excellent. Example 15 (Whipped cream 1)

Oil and fat prepared using the same procedure as in Production Example 1 and having a solid content of 14% and an average particle diameter of 25 microns, and a rapeseed hardened oil (melting point 30 ° C) of 40%, and water adjusted by flavor 30% % of added pressure respectively to absorb the water portion was prepared, and 0.05% sodium Kisametari phosphate to further涅和5 minutes at 65 ° C at Ajihomomikisa one, at a pressure of 70 kg / cm ² by a homogenizer After homogenization, the mixture was quickly cooled to below 5 ° C with ice water to produce whipped cream. The viscosity of this whipped cream was 300 cp, the overrun was 90%, and a whipped cream with a light texture was obtained.

 The solid content of okara in this whipped cream was 4.2% per dry solid content.

The whipped cream was allowed to stand at room temperature of 15 ° C for 24 hours, but there was no syneresis, the shape retention was excellent, and the texture and flavor were extremely good. When the whipped cream was left in a refrigerator at 5 ° C for 24 hours, no self-emulsification phenomenon returning to a liquid state was observed. Furthermore, this whipped cream was frozen into a decoration cake for 1 week in a 28 ° C freezer, and then thawed at 20 ° C, but there was no cracking of the whipped cream on the cake surface. Was not separated at all and its shape remained in its original state. Example 16 (Whipped cream 2) Oil and fat prepared with 30% rapeseed oil (melting point 30 ° C) to 30% of rapeseed oil having a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, and water adjusted with flavor 55 % each to absorb water portion was prepared by added pressure and containing 0.1% sodium Kisametari phosphate to further涅和5 minutes at 65 ° C in azide homomixer, a pressure of 70 kg / cm ² by a homogenizer Then, the mixture was quickly cooled to 5 ° C or less with ice water to produce whipped cream.

 The viscosity of this whipped cream was 300 cp, the overrun was 90%, and a whipped cream with a light texture was obtained. The solid content of okara in this whipped cream was 2.1% per dry solid content.

 The whipped cream was allowed to stand at room temperature of 15 ° C for 24 hours, but there was no syneresis, the shape retention was excellent, and the texture and flavor were extremely good. When the whipped cream was left in a refrigerator at 5 ° C for 24 hours, no self-emulsification phenomenon returning to a liquid state was observed. Further, this whipped cream was applied to a decoration cake, frozen in a freezer at 28 ° C for 1 week, and then thawed in an atmosphere at 20 ° C. Was not separated at all and its shape remained in its original state. Example 17 (Whipped cream 3)

Oil and fat prepared in the same manner as in Production Example 1 and having a solid content of 14% and an average particle size of 25 microns, and a karase hardened oil (melting point 30 ° C) of 25% to 25%, and water adjusted with flavor 25 Append% Pressurized respectively by absorbing water portion was prepared, and further added Kisametari sodium phosphate 0.3% to, and涅和5 minutes at 65 ° C in azide homomixer, a pressure of 70 kg / cm ² by a homogenizer After homogenization, the mixture was quickly cooled to below 5 ° C with ice water to produce whipped cream.

 The viscosity of this whipped cream was 300 cp, the overrun was 90%, and a whipped cream with a light texture was obtained. The solid content of okara in this whipped cream was 7.0% per dry solid content.

 The whipped cream was allowed to stand at room temperature of 15 ° C for 24 hours, but there was no syneresis, the shape retention was excellent, and the texture and flavor were extremely good. When the whipped cream was left in a refrigerator at 5 ° C for 24 hours, no self-emulsification phenomenon returning to a liquid state was observed. Furthermore, this whipped cream was put on a decoration cake, frozen in a 28 ° C freezer for 1 week, and then thawed in an atmosphere of 20 ° C. Was not separated at all and its shape remained in its original state. Example 18 (Cream cheese-like food 1)

An oil and fat portion prepared in the same manner as in Production Example 1 and having a solid content of 14%, an average particle size of 25 microns, oat 30%, natural cheese 30%, rapeseed hardened oil (melting point 30 ° C) 20%, and a flavor The water portion prepared by adding 20% of the water prepared in Step 1 was absorbed, and 0.05% of sodium hexamethaphosphate was further added.The mixture was hydrated at 65 ° C for 5 minutes using an azihomomixer. After homogenizing with a pressure of 50 kg / cm ² and quickly cooling it to below 5 ° C with ice water to produce a cream cheese-like food, the viscosity of this cream cheese-like food is 1, OOOcp. The overrun was 70% light and had a light texture. The solid content of okara in this cream cheese-like food was 4.2% per dry solid content.

 This cream cheese-like food was left at 35 ° C for 24 hours, but no separation of water and oil was observed. Similarly, the cream cheese-like food was left refrigerated at 5 ° C for 24 hours, but no separation of water and oil was observed. The cream cheese-like food was further frozen in a freezer at 28 ° C for 24 hours and thawed under an atmosphere of 20 ° C for 20 hours, but the oil and water were not separated at all and the original shape was maintained. I was keeping my condition.

 In addition, whipped and baked in a 180 ° C oven, the oil and water were not separated at all, and some were left unburned. Furthermore, 100 g of this cream cheese-like food was taken and heated in a microwave oven with a 500 W output for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no graininess was observed even after eating, and no deterioration in flavor was observed. Example 1 9 (Cream cheese-like food 2)

Oil and fat prepared in the same manner as in Production Example 1 and having a solid content of 14%, an average particle size of 25 microns, okara 10%, natural cheese 40%, rapeseed hardened oil (melting point 30 ° C) 35%, and a flavor Absorb the water portion prepared by adding 15% of the water prepared in Step 1, and then add sodium hexametaphosphate 0.02%, And涅和5 minutes at 65 ° C in azide homomixer, after homogenization at a pressure of 50 kg / cm ² at Homogenai The one was prepared cream cheese-like food is cooled to below 5 ° C at fast ice This cream cheese-like food had a viscosity of 1, OOOc, and when whipped, had an overrun of 70%, had a light texture, and had a good taste without zara. The solid content of okara in this cream cheese-like food was 1.4% per dry solid content.

 This cream cheese-like food was left at 35 ° C for 24 hours, but no separation of water and oil was observed. Similarly, the cream cheese-like food was left refrigerated at 5 ° C for 24 hours, but no separation of water and oil was observed. In addition, this cream cheese-like food was placed in a 28 ° C freezer for 24 hours, frozen and thawed in an atmosphere of 20 ° C for 20 hours, but the oil and water were not separated at all and the original shape was maintained. I was keeping my condition. In addition, it was whipped and baked in an oven at 180 ° C, but the oil and water were not separated at all, and some were left unburned. Further, 100 g of this cream cheese-like food was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no graininess was observed and no deterioration in flavor was observed even when eaten. 7 Example o 0 (Cream cheese-like food 3)

An oil and fat portion prepared with the same procedure as in Production Example 1 and having a solid content of 14%, an average particle size of 25 microns, okara 40%, natural cheese 10%, rapeseed hardened oil (melting point 30 ° C) 10%, and a flavor Absorb the water part prepared by adding 40% of the water prepared in Step 1. Is, further adding sodium Kisametarin acid 0.3% to, and涅和5 minutes at 65 ° C in azide homomixer, after homogenization at a pressure of 50 kg / cm ² at Homogenai The one at fast ice The cream cheese-like food was produced by cooling to 5 ° C or less.The viscosity of this cream cheese-like food is 1, OOOcp.When hopped, the overrun has a light texture with 70% overrun. The flavor was good without it. The solid content of okara in this cream cheese-like food was 5.6% per dry solid content.

 This cream cheese-like food was left at 35 ° C for 24 hours, but no separation of water and oil was observed.

 Similarly, the cream cheese-like food was left under refrigeration at 5 ° C for 24 hours, but no separation of water and oil was observed. Furthermore, this cream cheese-like food was frozen in a freezer at 128 ° C for 24 hours and thawed in an atmosphere at 20 ° C for 20 hours, but the oil and water were not separated at all and the original shape was maintained. I was keeping my condition. In addition, whipped and baked in an oven at 180 ° C, the oil and water were not separated at all, and some were left unburned. Further, 100 g of the cream cheese-like food was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no graininess was observed even after eating, and no deterioration in flavor was observed. Example 2 1 (hydrous chocolate 1)

30% sugar, 30% cocoa mass, 25% palm fractionated hardened oil, and 15% palm fractionated hardened oil were added to 30% of solid content, 30% of average particle size of 150 micron obtained in the same manner as in Production Example 6, and the mixture was processed using a horizontal kneader. The mixture was heated at 65 ° C for 10 minutes, rolled, sent to a defoaming tank, molded, cooled in a cooling tunnel to 20 ° C or less, and hydrated chocolate was prepared. The solid content of okara in this wet chocolate was 4.2% per dry solid content.

 This water-containing chocolate was placed in a freezer at _ 28 ° C for 3 days, frozen and thawed at 25 ° C, but water and oil were not separated. The hydrated thiocholate was calcined in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. Further, 100 g of the wet chocolate was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no graininess was observed and no deterioration in flavor was observed even after eating. Example 2 2 (hydrated chocolate 2)

 25% sugar, 10% cacao mass, and 20% palm fractionated hardened oil were added to 30% solid content and 45% average particle size 150 micron obtained in the same manner as in Production Example 6, and 65 ° C in a horizontal eder After heating for 10 minutes, the product was rolled, sent to a defoaming tank, molded and cooled to 20 ° C or less in a cooling tunnel to prepare hydrous chocolate. The solid content of okara in this wet chocolate is 6.3% per dry solid content.

The water-containing chick collet was placed in a freezer at -28 ° C for 3 days, frozen and thawed at 25 ° C, but water and oil were not separated. Also, add this wet chocolate to an orb at 180 ° C. However, oil and water were not separated at all, and some were left unburned. Further, 100 g of the wet chocolate was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no graininess was observed and no deterioration in flavor was observed even after eating. Example 2 3 (hydrated chocolate 3)

 30% of solid content obtained in the same manner as in Production Example 6, 10% of okara having an average particle diameter of 150 microns, 40% of sugar, 20% of cacao mass, and 30% of palm fractionated hardened oil were added. The mixture was heated at 65 ° C for 10 minutes, rolled, sent to a defoaming tank, molded, cooled in a cooling tunnel to 20 ° C or less, and hydrated chocolate was prepared. The solid content of okara in this hydrated chocolate is 1.4% per dry solid content.

 This hydrated chocolate was frozen in a freezer at 128 ° C for 3 days and thawed in an atmosphere at 25 ° C, but water and oil were not separated. The hydrated thiocholate was fired in a 180 ° C oven, but the oil and water were not separated at all and there was some unburned residue. Further, 100 g of the wet chocolate was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no graininess was observed and no deterioration in flavor was observed even after eating. Example 2 4 (Ganatsu 1)

Solid content 14%, average particles obtained as in Production Example 1 After absorbing 20% of fresh cream and 20% of rapeseed hardened oil (melting point 30 ° C) to 30% of okara of 25 microns in diameter, 15% of cacao mass and 15% of sugar are mixed at 60 ° C with an ajihomo mixer. The mixture was cooled to 10 ° C or less to produce a ganash.

 The viscosity of this ganache was 3,000 cp, and the taste was good without roughness.

The solid content of okara of this ganache was 4.2% per dry solid content.

 This ganatsu was placed in a freezer at 128 ° C for 24 hours, frozen and thawed in an atmosphere of 20 ° C, but water and oil were not separated at all and their shapes remained intact. The ganache was whipped and baked in an oven at 180 ° C. However, water and oil were not separated at all and there was some unburned residue. Furthermore, 100 g of this ganatsu was taken and heated in a microwave oven with a 500 W output for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. Example 2 5 (Ganatshu 2)

 After absorbing 15% of fresh cream and 5% of rapeseed hardened oil (melting point 30 ° C) to 14% of solid content obtained in the same manner as in Production Example 1, and 25% of average particle size of 25 microns, cacao mass 35% and sugar 20% were hydrated at 60 ° C with an Ajihomomixer and cooled to 10 ° C or less to produce ganatsu.

 The viscosity of this ganache was 3, OOOcp, and it had no grain and good flavor.

The solid content of okara of this ganash is equivalent to dry solid content. It was 3.5%.

 This ganatsu was placed in a freezer at 128 ° C for 24 hours, frozen and thawed in an atmosphere of 20 ° C, but water and oil were not separated at all and their shapes remained intact. The ganache was whipped and baked in an oven at 180 ° C. However, water and oil were not separated at all and there was some unburned residue.

 Furthermore, 100 g of this ganache was taken and heated in a microwave oven with a 500 W output for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. Example 2 6 (Ganatsu 3)

 After absorbing 14% of cream and 25% of rapeseed oil (melting point 30 ° C) to 10% of okara 10% of solid content 14%, average particle size 25 micron obtained in the same manner as in Production Example 1, cacao mass 25% and sugar 25% were hydrated at 60 ° C with an azihomomixer and cooled to 10 ° C or less to produce ganache.

 The viscosity of this ganatsu was 3, OOOc, and the taste was good without roughness. The solid content of okara of this ganache was 1.4% per dry solid content.

This ganatsu was placed in a freezer at 128 ° C for 24 hours, frozen and thawed in an atmosphere of 20 ° C, but water and oil were not separated at all and their shapes remained intact. The ganache was whipped and baked in an oven at 180 ° C. However, water and oil were not separated at all and there was some unburned residue. Furthermore, 100 g of this ganatsu was taken and heated in a microwave oven with a 500 W output for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. I was wearing it. Example 2 7 (Spice paste 1)

 After absorbing 14% of solid content obtained in the same manner as in Production Example 1 to okara 60% having an average particle size of 25 microns, 5% of rice brewed vinegar (acidity 4%) and 5% of rapeseed squeezed oil were absorbed. Then, a spice paste was prepared by adding 30% of power brush powder to a horizontal kneader (manufactured by Tokushu Kika Co., Ltd.) at 20 ° C for 15 minutes. The solid content of okara in this spice base was 8.4% per dry solid content.

 This spice paste was put into a freezer at 28 ° C for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. The spice paste was baked in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. Further, 100 g of the spice paste was heated for 1 minute in a microwave oven with a power of 500 W, but no separation was observed between water and oil. In addition, no roughness was observed when eating, and no deterioration in flavor was observed. Example 28 (Spice Paste 2)

After absorbing 14% of solid content obtained in the same manner as in Production Example 1 to okara 45% with an average particle size of 25 microns, 11% of rice brewed vinegar (acidity 4%) and 9% of rapeseed squeezed oil after absorption Then, 35% of rust powder was added, and the mixture was cured in a horizontal kneader (manufactured by Tokushu Kika Co., Ltd.) at 20 ° C for 15 minutes to prepare a spice paste. The solid content of okara in this spice base is 6.3% per dry solid content. I got it.

 The spice paste was placed in a -28 ° C freezer for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. The spice paste was fired in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. Further, 100 g of the spice paste was heated in a microwave oven with a 500 W output for 1 minute, but no separation was observed between water and oil. In addition, no roughness was observed when eating, and no deterioration in flavor was observed. Example 2 9 (Spice paste 3)

 After absorbing 14% of solid content obtained in the same manner as in Production Example 1 to okara 70% with an average particle size of 25 microns, 13% of rice brewed vinegar (acidity 4%) and 7% of rapeseed white oil were absorbed. Then, 10% of rust powder was added, and the mixture was treated with a horizontal kneader (manufactured by Tokushu Kika Co., Ltd.) at 20 ° C for 15 minutes to prepare a spice paste. The solid content of okara in this spice base is 9.8% per dry solid content.

The spice paste was placed in a -28 ° C freezer for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. The spice paste was baked in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. Further, 100 g of the spice paste was heated in a microwave oven with a 500 W output for 1 minute, but no separation was observed between water and oil. In addition, no roughness was observed when eating, and no deterioration in flavor was observed. Example 30 (Soybean bean jam 1)

 Okara 50% with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1 were mixed with sugar 40%, rapeseed white oil 5%, and water 5% at 90 ° C in a horizontal edder at 90 ° C. After heating for 20 minutes, the mixture was filled into sachets and quickly cooled to 10 ° C or less with ice water to produce soybean paste. The solid content of okara in this soybean bean paste was 7.0% per dry solid content.

 The soybean paste was put in a freezer at 28 ° C for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. The soybean paste was baked in an oven at 180 ° C, but the oil and water were not separated at all, and there was some unburned residue. Furthermore, 100 g of this soybean bean paste was taken and heated in a microwave oven with a 500 W output for 5 minutes, but no separation of oil and water was observed and the shape retention was good. In addition, when eating this soybean bean jam, no graininess was seen and the flavor was excellent. Example 3 1 (soybean bean jam 2)

 A 14% solid content obtained in the same manner as in Production Example 1 and an average particle size of 25 micron, okara 26%, sugar 62%, rapeseed white oil 9%, and water 3% were mixed at 90 ° C in a horizontal kneader. The mixture was heated for 15 minutes, filled into sachets, and quickly cooled to 10 ° C or less with ice water to produce soybean paste. The solid content of okara in this soybean bean paste was 3.6% per dry solid content.

This soybean bean paste was placed in a 28 ° C freezer for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. Was not. The soybean bean paste was baked in an oven at 180 ° C, but the oil and water were not separated at all and there was some unburned residue. Furthermore, the soybean paste was taken in lOOg and heated in a microwave oven with 500W output for 5 minutes, but no separation of oil and water was observed and the shape retention was good. In addition, even if this soybean bean was eaten, no graininess was seen and the flavor was excellent: Example 3 2

 14% solid content obtained in the same manner as in Production Example 1 and having an average particle size of 25 microns, okara 58%, sugar 25%, rapeseed white oil 8%, and water 9% at 90 ° C in a horizontal kneader. The mixture was heated for 15 minutes, filled into sachets, and quickly cooled to 10 ° C or less with ice water to produce soybean paste. The solid content of okara in this soybean bean paste was 8.1% per dry solid content.

 The soybean paste was put in a freezer at 28 ° C for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. The soybean paste was baked in an oven at 180 ° C, but the oil and water were not separated at all, and there was some unburned residue. Furthermore, the soybean paste was taken in lOOg and heated in a microwave oven with 500W output for 5 minutes, but no separation of oil and water was observed and the shape retention was good. In addition, even if this soybean bean was eaten, no graininess was seen and the flavor was excellent, Example 3 3 (Frozen dessert 1)

Okara 5% with an average particle size of 25 microns and a coconut oil 10%, water 55%, defatted powder obtained in the same manner as in Production Example 1 10% milk, 20% sugar was added and mixed by stirring, subjected to homogenized at homo Genaiza 150 kg / cm ^2, after heat sterilization 80 ° C30 minutes, subjected to chromatography晚aged at 5 ° C, and frozen ice Was manufactured.

 The solid content of okara in this frozen dessert was 0.7% per dry solid content. Even though this frozen dessert does not use any emulsifiers, there is no separation of oil and water from the frozen dessert mix after aging, and there is no separation of oil and water from frozen dessert after freezing, and there is no sense of roughness. Did not. Example 3 4 (Frozen dessert 2)

Okara 10% with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1 was added with 3% of coconut oil, 65% of water, 5% of skim milk powder, and 17% of sugar, followed by stirring and mixing. The mixture was homogenized with a homogenizer of 150 kg / cm ² , heat sterilized at 80 ° C for 30 minutes, aged at 5 ° C, and frozen to produce frozen dessert.

 The solid content of okara in the frozen dessert was 1.4% per dry solid content. Even though this frozen dessert does not use any emulsifiers, there is no separation of oil and water from the frozen dessert mix after aging, and there is no separation of oil and water from frozen dessert after freezing, and there is no sense of roughness. Did not. Example 3 5 (Frozen dessert 3)

Okara (40% solid), coconut oil (20%), water (7%), defatted powder obtained in the same manner as in Production Example 1 Add 3% milk and 30% sugar and mix with stirring

The mixture was homogenized with a homogenizer of 150 kg / cm ² , sterilized by heat at 80 ° C. for 30 minutes, then aged at 5 ° C. overnight, and frozen to produce frozen dessert. The solid content in the frozen dessert was 5.6% per dry solid content. Although this frozen dessert does not use any emulsifier, there is no separation of oil and water in the frozen dessert mix after aging, and no separation of oil and water in the frozen dessert after freezing, and there is no sense of roughness. I wasn't terrified. Example 3 6 (Pottage soup 1)

 Okara 20% with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, 5% of milk fat, 50% of water, 10% of corn puree, and 5% of seasoning were added, followed by a homomixer. The mixture was heated and stirred at 5,000 rpm and 65 T: for 15 minutes to produce a corn potage soup.

 The solid content of okara in this potage soup was 2.8% per dry solid content. Although this potage soup did not use any emulsifier, there was no separation of oil and water, and no roughness was felt. The potage soup was placed in a freezer at 128 ° C for 24 hours, frozen, and thawed in an atmosphere at 20 ° C, but oil and water were not separated at all.

Heating 200g of this potage soup in a microwave oven with 500W output for 2 minutes showed that oil and water were not separated at all. Example 3 7 (Pottage soup 2) Okara 8% having a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, 20% milk fat, 52% water, 8% corn puree, and 12% seasoning are added. The mixture was heated and stirred at 65 ° C. for 15 minutes at 5000 rpm to produce corn potage soup.

 The solid content of okara in this potage soup was 1.1% per dry solid content.

 Although this potage soup did not use any emulsifier, there was no separation of oil and water, and no roughness was felt. This potage soup was frozen in a freezer at 128 ° C for 24 hours and thawed at 20 ° C. However, oil and water were not separated at all.

 Heating 200g of this potage soup in a microwave oven with 500W output for 2 minutes showed no separation of oil and water. Example 3 8 (Potage soup 3)

Homomixer was added in the same manner as in Production Example 1 with a solid content of 14% and an average particle size of 25 micron, soy sauce 40%, milk fat 25%, water 19%, corn puree 14%, and seasoning 2%. The mixture was heated and stirred at 5,000 rpm and 65 ° C. for 15 minutes to produce corn potage soup. The solid content of okara in this potage soup was 5.6% per dry solid content. This potage soup did not use any emulsifier, but there was no separation between oil and water, and no roughness was felt. This potage soup was frozen in a freezer at 28 ° C for 24 hours and thawed in an atmosphere of 20 ° C, but the oil and water were completely separated. I didn't release it.

 Heating 200g of this potage soup in a microwave oven with 500W output for 2 minutes showed no separation of oil and water. Example 3 9 (Pottage soup 4)

 Okara 16% with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1 was added to 10% milk fat, 60% water, 4% corn puree, and 10% seasoning, followed by a homomixer. The mixture was heated and stirred at 65 ° C. for 15 minutes at 5000 rpm to produce corn potage soup.

 The solid content of okara in this potage soup was 2.2% per dry solid content. Although this potage soup did not use any emulsifier, there was no separation of oil and water, and no roughness was felt. The potage soup was placed in a freezer at 128 ° C for 24 hours, frozen, and thawed in an atmosphere at 20 ° C, but oil and water were not separated at all.

 Heating 200g of this potage soup in a microwave oven with 500W output for 2 minutes showed no separation of oil and water. Example 40 (Hamberg 1)

 Okara 7% with an average particle size of 25 microns and a solid content of 14% obtained in the same manner as in Production Example 1 53% minced meat, 11% soybean white oil, 6% water, 18% onion, 4% crumbs, 1% of seasoning was added, mixed for 3 minutes with a Kenwood mixer (medium speed), molded, and baked at 240 ° C for 5 minutes to obtain a hamburger.

The solid content of okara in this hamburger is per dry solid 0.98%. Although this hamburger did not use any emulsifier, there was no separation of oil and water, and no roughness was felt. This hamburger was frozen in a freezer at 28 ° C for 24 hours, and then thawed in an atmosphere at 20 ° C, but oil and water were not separated at all. 40 g of this hamburger was heated in a microwave oven with 500 W output for 40 seconds, but oil and water were not completely separated. Example 4 1 (Hamberg 2)

 Okara 16% with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1 Ground meat 40%, soybean white oil 15%, water 8%, onion 15%, bread crumbs 5%, 1% of seasoning was added, mixed for 3 minutes with a Kenwood mixer (medium speed), molded, and baked at 240 ° C for 5 minutes to obtain a hamburger. The solid content of okara in this hamburger was 2.2% per dry solid content. Although this hamburger did not use any emulsifiers, there was no separation of oil and water, and no roughness was felt. This hamburger was frozen in a freezer at 28 ° C for 24 hours, and then thawed in an atmosphere at 20 ° C, but oil and water were not separated at all.

 40g of this hamburger was heated in a microwave oven with 500W output for 40 seconds, but oil and water were not separated at all. Example 4 2 (Hamburger 3)

 The average particle diameter at 14% solid content obtained in the same manner as in Production Example 1

25 micron okara 25% minced meat 33% soybean white oil Add 20%, 4% water, 10% onion, 7% bread crumbs, 1% seasoning, 1% seasoning, mix for 3 minutes with a Kendix mixer (medium speed), mold, bake at 240 ° C for 5 minutes to obtain hamburger steak Was.

 The solid content of okara in this hamburger was 3.5% per dry solid content.

Although this hamburger did not use any emulsifiers, there was no separation of oil and water, and no roughness was felt. The hamburger was frozen in a freezer at 28 ° C for 24 hours, and then thawed in an atmosphere at 20 ° C. However, oil and water were not separated at all. 40 g of this hamburger was heated in a microwave oven with 500 W output for 40 seconds, but oil and water were not separated at all. Example 4 3 (Satsumaage 1)

 5% of okara 5% with a solid content of 14% and a mean particle size of 25 microns obtained in the same manner as in Production Example 1 Sukeso Co., Ltd. 50% soybean white pulp oil 2.5%, water 25%, salt 1.5%, sugar 3.5 %, Glucose 2%, chemical seasoning 0.3%, potato starch 10.2%, and the mixture is finished with a silent cutter at 14 ° C. After molding, 140 ° C for 1 minute, 160 ° C A 1.5 minute two-stage fry was performed to obtain Satsuma-age. The solid content of okara during the deep-fried fish cake was 0.7% per dry solid content.

Despite the fact that no emulsifier was used, this Satsuma-age had no oil and water separation and no roughness was felt. This fish cake was put into a freezer at 28 ° C for 24 hours, frozen, and thawed at 20 ° C. Had not separated. 40 g of this fish fry was heated in a microwave oven with 500W output for 40 seconds, but oil and water were not separated at all. Example 4 4 (Satsumaage 2)

 Sukeso Co., Ltd. obtained from the same manner as in Production Example 1 and had a solid content of 14% and an average particle size of 25 microns. Add 3%, glucose 2%, chemical seasoning 0.3%, potato starch 5.7%, make dough at a temperature of 14 ° C using a silent cutter, mold, then mold at 0 ° C for 1 minute, 160 ° C And fried for 1.5 minutes to obtain Satsuma-age. The solid content of okara during this deep-fried fish cake was 1.4% per dry solid content.

 Despite the fact that no emulsifier was used, this Satsuma-age had no oil and water separation and no roughness was felt. The fish cake was frozen in a freezer at 128 ° C for 24 hours and thawed at 20 ° C, but oil and water were not separated at all. 40 g of this fish fry was heated in a microwave oven with 500W output for 40 seconds, but oil and water were not separated at all. Example 4 5 (Satsumaage 3)

14% solid content obtained in the same manner as in Production Example 1 and an average particle size of 25 micron, Okara 25%, Sukeso Co., Ltd., ground second-class surimi 30%, soybean white squeezed oil 10%, water 7%, salt 1.5%, sugar 6%, glucose 4%, chemical seasoning 0.3%, potato starch 16.2% Then, the dough was made at a temperature of 14 ° C with silent power, and after molding, two-stage fry was performed at 0 ° C for 1 minute and at 160 ° C for 1.5 minutes to obtain Satsuma-age. The solid content of okara during the deep-fried fish cake was 3.5% per dry solid content.

 Despite the fact that no emulsifier was used, this Satsuma-age had no oil and water separation and no roughness was felt. The fish cake was frozen in a freezer at 128 ° C for 24 hours and thawed at 20 ° C, but oil and water were not separated at all. 40 g of this fish fry was heated in a microwave oven with 500W output for 40 seconds, but oil and water were not separated at all. Industrial applicability

 Emulsion food using conventional emulsifier according to the present invention π

When left at room temperature as seen in pa, or when heated in an electronic range oven, oil and water separate, their shape changes, and oil and water separate after freezing and thawing. It is a solution that can be solved, and water and oil are difficult to separate even by thawing after heating or freezing, mayonnaise-like food, margarine-like food, liquid margarine-like food, spread, whipped cream, cream cheese-like food, water-containing It can be used in the fields of foods containing water and oils such as chocolate, ganache, spice paste, soybean paste, frozen desserts, soups, meat products, and fishery products.

Claims

The scope of the claims

1. A method for producing water- and oil-containing foods, characterized by absorbing fats and oils into moist okara (moisture: 55 to 95% by weight) having a particle size of 10 to 200 microns.

 2. The method of claim 1 wherein the wet okara particle size is between 20 and 50 microns.

 3. The process according to claim 1 or 2, wherein the water absorption capacity of wet okara is 15 to 40 times by weight per dry weight of okara.

4. The process according to any one of claims 1 to 3, wherein the oil absorption capacity of okara is 8 to 20 times by weight per dry weight of okara.

5. The method according to any one of claims 1 to 4, wherein the wet okara and the fats and oils further absorb water.

 6. The food according to any one of claims 1 to 5, wherein the food is a mayonnaise-like food, wherein water, oil, and acid are absorbed in moist okara, and the oil is emulsified in a heated atmosphere. Manufacturing method.

 7. If the food is a margarine-like food, use 70 to 90% by weight of solid fats and oils in moist okara, and mix in a heated atmosphere to emulsify in water-in-oil, followed by rapid cooling. The manufacturing method according to any one of claims 1 to 5,

8. The food is a liquid margarine-like food, and liquid oil is emulsified in a heated oat using 20 to 60% by weight of liquid oil in moist okara and water, and emulsified in water-in-oil, and cooled. The manufacturing method according to any one of claims 1 to 5, wherein

9. The food is spread and wet fat is solid fat The method according to any one of claims 1 to 5, wherein water is absorbed in a food in an amount of 20 to 60% by weight, and water is absorbed, and the mixture is rehydrated under a heated atmosphere.

0. The food is whipped cream, 20 to 50% by weight of solid oats and moisturized okara in water and water are absorbed, polymerized phosphate is added, and the mixture is cured under a heated atmosphere. The production method according to any one of claims 1 to 5, wherein the mixture is homogenized and then emulsified in oil-in-water and then cooled.

1. The food is a cream cheese-like food, absorb 5 to 40% by weight of solid fats and oils from the wet and water, add polymerized phosphate, and mix cheese flavor or cheese. The production method according to any one of claims 1 to 5, wherein the food is hydrated chocolate, and the moist okara absorbs 10 to 40% by weight of solid fats and oils in the food. The method according to any one of claims 1 to 5, wherein cocoa mass and sugar are added, and the mixture is cured under a heated atmosphere, rolled, conched, and defoamed.

3. The food is ganache, which absorbs solid fats and oils or milk or cream into moist okara, and adds cocoa and sugar to the mixture and cools the mixture under a heated atmosphere, followed by quenching. Manufacturing method. 4. The production according to any one of claims 1 to 5, wherein the food is a spice paste, and the vinegar and liquid oil are absorbed into wet okara, spices are added, and the mixture is dried under a low-temperature atmosphere. Law.

1 5. The food is soybean bean paste, the liquid oil is absorbed in the moist okara, and the sugar is added to the food in a ratio of 20 to 70,0,0,0 and the ratio is reduced in a heated atmosphere. Manufacturing method.

 6. The method according to any one of claims 1 to 5, wherein the food is a frozen dessert, wherein solid oils and fats are absorbed in wet okara, sugar is added, the mixture is homogenized, and then frozen and frozen.

 7 The method according to any one of claims 1 to 5, wherein the food is a soup, and the fat and water are absorbed into the wet okara, soup ingredients are added, and the mixture is dried under a heated atmosphere.

18 The method according to any one of claims 1 to 5, wherein the food is a meat product, wherein the oil and fat are absorbed in wet okara, mixed with meat raw material, molded and heated.

19. The method according to any one of claims 1 to 5, wherein the food is a fishery kneaded product, wherein the oil and fat are absorbed in moist okara, the surimi is mixed with the surimi, and the product is heated after molding.