WO2004010794A1 - Mixture of processed soybean comprising individual soybean cells dipsered therein with unsaturated fatty acid, and foods and drinks containing the processed soybean and unsturated fatty acid - Google Patents

Mixture of processed soybean comprising individual soybean cells dipsered therein with unsaturated fatty acid, and foods and drinks containing the processed soybean and unsturated fatty acid Download PDF

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Publication number
WO2004010794A1
WO2004010794A1 PCT/JP2002/007685 JP0207685W WO2004010794A1 WO 2004010794 A1 WO2004010794 A1 WO 2004010794A1 JP 0207685 W JP0207685 W JP 0207685W WO 2004010794 A1 WO2004010794 A1 WO 2004010794A1
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Prior art keywords
unsaturated fatty
soybean
fatty acid
mixture
fatty acids
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PCT/JP2002/007685
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French (fr)
Japanese (ja)
Inventor
Toru Akazawa
Yukio Yamori
Original Assignee
Yugengaisha Chima
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Priority to PCT/JP2002/007685 priority Critical patent/WO2004010794A1/en
Priority to AU2002320701A priority patent/AU2002320701A1/en
Publication of WO2004010794A1 publication Critical patent/WO2004010794A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01015—Polygalacturonase (3.2.1.15)
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a processed soybean in which soybean single cells in which protein granules and fat globules are kept in a healthy state with little damage to cell walls and cell membranes are dispersed, and unsaturated fatty acids or unsaturated fatty acids.
  • the present invention relates to a mixture comprising the processed soybeans and foods and beverages containing the processed soybean and unsaturated fatty acids.
  • Soybean is a nutritious food material that contains a good balance of protein, carbohydrates, lipids, and vitamins, as well as isoflavones that prevent cancer, osteoporosis, and other lifestyle-related diseases (adult diseases). ⁇ Excellent material containing lysine. However, its use as a food material for cooking was limited due to its soybean odor.
  • this method essentially comprises adding to the soybeans a pectinase produced by a microorganism of the genus Bacillus, and the resulting powdered or puree processed soybeans have little damage to the cell wall and cell membrane. Indeed, single soybean cells, in which protein granules and fat globules are kept in a healthy state, are dispersed and have a characteristic of almost no soybean odor.
  • Unsaturated fatty acids include n-6 unsaturated fatty acids such as linoleic acid, which are often found in plants, etc., and fish, such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). 3 unsaturated fats There are fatty acids. It is widely known that n-6 unsaturated fatty acids have an effect of regulating serum cholesterol, and attention is paid to the fact that n_3 unsaturated fatty acids have a preventive effect on myocardial infarction and arteriosclerosis. I am collecting.
  • DHA and EPA have many physiological functions such as anticancer action, blood lipid lowering action, blood pressure lowering action, antithrombotic action, and antiallergic action.
  • DHA is said to have an effect of improving the memory learning function and retinal reflex function, and EPA is said to have a high antithrombotic effect.
  • the present invention provides a method of mixing unsaturated fatty acids or unsaturated fatty acid-containing substances having unique odors such as DHA and EPA with processed soybeans in which healthy soybean single cells are dispersed. It is an object of the present invention to provide a mixture of soybean and unsaturated fatty acid or unsaturated fatty acid-containing substance in which odor is taken into soybean single cells, and as a result, deodorized to a level that cannot be perceived by human odor.
  • the mixture of the present invention contains processed soybeans in which soybean single cells in which protein granules and fat globules are kept in a healthy state are dispersed in the cells with little damage to cell walls and cell membranes, unsaturated fatty acids and unsaturated fatty acids. Specially, it is one of the saturated fatty acid-containing substances.
  • the mixture of the present invention since the mixture of the present invention has almost no odor peculiar to soybeans and unsaturated fatty acids, even when the mixture itself is consumed, it is necessary to adjust the odor by adding a fragrance or the like. There is no. Even when added to other foods and cooked, the odor of soybeans and unsaturated fatty acids is maintained at a level that can hardly be sensed by human smell. Furthermore, there is an effect that the unsaturated fatty acid component is hardly eluted from the dish during cooking. .
  • the unsaturated fatty acid is preferably at least one of docosahexaenoic acid (DHA) and dicosapentaenoic acid (EPA), and as the unsaturated fatty acid-containing substance, commercially available DHA (or It is preferable to use EPA) -containing powders, DHA (or EPA) -containing fats and oils, and mixtures thereof.
  • DHA docosahexaenoic acid
  • EPA dicosapentaenoic acid
  • the amount of unsaturated fatty acids in the mixture of the present invention is preferably 50% or less, more preferably 0.5 to 30%, based on the total weight of the mixture.
  • the processed soybean obtained by subjecting soybean to an enzymatic treatment using a pectinase produced by a microorganism of the genus Bacillus.
  • the processed soybean can be provided in the form of a powdery puree. .
  • Another object of the present invention is to treat soybeans in which soybean single cells in which cell granules and fat globules are maintained in a healthy state with few cell wall and cell membrane damage and scars are dispersed, and soybeans are unsaturated.
  • An object of the present invention is to provide a food and beverage containing a fatty acid.
  • Specific foods containing the processed soybeans and unsaturated fatty acids of the present invention include, for example, foods using flour such as spaghetti, bread, cookies, mayonnaise, foods containing soy protein, and tofu.
  • Specific beverages containing the processed soybean of the present invention and unsaturated fatty acids include, for example, soymilk, oolong tea, fruit juice, and vegetable juice.
  • the processed soybean used in the present invention has so-called single soybean cells in which protein granules and fat globules are kept in a healthy state with little damage to cell walls and cell membranes.
  • a processed soybean can be obtained by the method for processing a soybean using an enzyme described in International Publication No. WO 01/10242 by the present inventors.
  • soybeans After a predetermined amount of raw soybeans are washed with water, they are immersed in water for a predetermined time, for example, 10 to 20 hours. This step is to supply a sufficient amount of water to the inside of each cell of the soybean to facilitate subsequent enzymatic treatment. In this immersion step, water to which a small amount of actinase to be used in the enzyme treatment described later is added in advance may be used.
  • the soybeans are heat-treated in the presence of water. This heat treatment deactivates the action of lipoxygenase contained in soybeans, heat-denatures soybean proteins to improve digestibility and absorption in the human body, softens intercellular substances, and is followed by enzyme treatment. Easy to do. In order to achieve these objectives efficiently, it is preferable to treat soybeans with steam.
  • the steaming conditions are, for example, preferably 11 ° C or less and 30 minutes or more.
  • soybeans a pectinase produced by a microorganism of the genus Bacillus After cooling the steamed soybeans to a specified temperature, add soybeans a pectinase produced by a microorganism of the genus Bacillus.
  • the steamed soybeans are preferably cooled to the temperature at which the enzyme treatment is carried out, for example, to about 60 ° C.
  • the amount of water to be added is preferably substantially the same as the weight of soybean after steaming. ⁇
  • the amount of zeolites added is not particularly limited, but is preferably, for example, 0.5 to 0.8 wt% based on the weight of soybean before the immersion step.
  • the enzymatic treatment is carried out, for example, by holding the obtained mixture at 60 ° C. for 30 minutes while stirring. Under such enzyme treatment conditions, bacteria produced by microorganisms of the genus Bacillus have a strong effect on pectin, a pectin that binds soybean cells to each other. The raw material without breaking the soybean cell wall The soybean cells constituting soybean can be efficiently separated into individual soybean single cells.
  • the stirring is preferably performed under mild conditions such as rotating the stirring blade at a speed of about 20 to 30 revolutions / minute. Under such conditions, while the isolated soybean single cells are loosened by agitation, the enzyme can uniformly act on the soybean cells, so that the enzyme treatment can be carried out more smoothly. it can. Puree in which single soybean cells are dispersed is obtained by this enzyme treatment.
  • the slurry is subjected to a heat treatment in order to deactivate the enzyme action of the actinase.
  • a heat treatment for example, it is preferable to heat the slurry at about 100 ° C. for 15 minutes.
  • the unsaturated fatty acid used in the present invention it is preferable to use DHA and / or EPA which are often contained in fish such as skipjack tuna. Many attempts have been made to use DHA and EPA as health foods, but because these unsaturated fatty acids are very susceptible to oxidation, natural tocoproles, tea extracts, asconolevic acid, citric acid, etc. Sufficient deodorization has not been achieved with the use of inhibitors and deodorants. In particular, the acidity of the unsaturated fatty acids progresses with the passage of time, and the odor tends to increase.
  • the present invention provides a large amount of DHA-containing fish oil, which has been difficult to deodorize by such a conventional method. It has been found that when used in combination with the above-mentioned processed soybeans in which bean single cells are dispersed, it is possible to eliminate odors to a level not detectable by human smell.
  • the mixture of the present invention may contain an unsaturated fatty acid-containing substance instead of the unsaturated fatty acid.
  • an unsaturated fatty acid-containing material it is preferable to use, for example, DHA-containing fats and oils or powders and ⁇ -containing oils and fats.
  • DHA-containing fats and oils include existing DHA extracts, DHA-containing fish oil, squid oil, and the like.For example, commercially available products such as DHA tuna oil or refined oils thereof can be used. .
  • DHA free acid, its ester and phospholipid (including lyso-form) may be added and mixed.
  • the amount of unsaturated fatty acids in the mixture of the present invention is preferably 50% or less, more preferably 0.5 to 30%, based on the total weight of the mixture. If the content of the unsaturated fatty acid exceeds 50%, the odor of the unsaturated fatty acid or the unsaturated fatty acid-containing substance may not be sufficiently deodorized.
  • the lower limit of the amount of unsaturated fatty acid is not particularly limited, but is preferably 0.5% or more in order to enhance nutrition by unsaturated fatty acid.
  • the amount of the unsaturated fatty acid in the mixture of the present invention is in the range of 0.5 to 30%, the good deodorizing effect of the unsaturated fatty acid or the unsaturated fatty acid-containing material by the processed soybean is stable. Is obtained.
  • the present invention relates to a processed soybean in which soybean single cells in which cell walls and cell membranes are hardly damaged and protein granules and fat globules are kept in a healthy state are dispersed inside the cells, and DHA, EPA and the like.
  • foods and beverages containing a saturated fatty acid include foods using flour such as spaghetti, macaroni, pizza dough, processed meat foods such as hamburgers and meatballs, tofu, soy milk yogurt, etc.
  • soy foods soy protein-containing foods, breads such as roll bread, humper buns, and English muffins, creams, miso, vegetable cheese, serials, biscuits, crackers, dressings, health foods, konjac jelly, and other diet foods , Bean jam, pudding, cream, jam, curry, ice cream, sorbet, confectionery and the like.
  • beverages of the present invention containing processed soybeans in which single soybean cells are dispersed and unsaturated fatty acids such as DHA and EPA include, for example, fruit juices, vegetable juices such as tomato juice and ginseng juice, and coffee.
  • Examples include drinks, soy milk, soups such as potage soup and miso soup.
  • the processed soybean powder in which the soybean single cells used in this example were dispersed was prepared as follows. First, the raw soybeans were washed with water, further immersed in water for 12 hours, and then steamed at 110 ° C for 30 minutes. The mixture was cooled to about 60 ° C., and 0.5 wt% of an actinase produced by a microorganism of the genus Bacillus was added. The mixture was allowed to stand for 35 minutes with stirring to perform enzyme treatment. Thereafter, the slurry was heated at 100 ° C. for 15 minutes to inactivate the enzyme. Thus, soybean puree was obtained. Next, the obtained puree was dried / powdered with a spray dryer. Thus, a processed soybean powder composed of 100% soybean single cells was obtained. As the product, a commercially available DHA-containing fat and oil (DHA content: 27%, manufactured by Nippon Dani University Feed Co., Ltd.) was used.
  • DHA content 27%, manufactured by Nippon Dani University Feed Co., Ltd
  • Table 1 shows the raw materials used and the amounts thereof.
  • the bread according to the present example was prepared by the following procedure. First, raw materials weighed to the amounts shown in Table 1 were mixed at a kneading temperature of 28 ° C for a predetermined time to obtain bread dough. This bread dough was fermented for 90 minutes, divided into a predetermined amount, and after bench time, kept at 38 ° C., 80% humidity and 40 minutes in a hoist, and then baked. Thus, the bread of this example was obtained.
  • a cookie was produced by adding the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder (DHA content 30%).
  • Table 2 shows the raw materials used in the manufacture of cookies and their blending amounts.
  • the cookie of this example was prepared according to the following procedure. First, each compounding component was weighed to the compounding amount shown in Table 2 and mixed by a mixer for 10 minutes. The ammonium bicarbonate used was previously dissolved in water. The dough thus obtained was allowed to rest for 2 hours and then passed between a pair of rolls to a thickness of about 2 mm. The dough was then divided into square and circular strips. Thereafter, these pieces were baked in an oven to obtain the cookies of this example. The baking time is 7 minutes.
  • Example 3 the same processed soybean powder as produced in Example 1 and a commercially available DHA-EPA-containing fat (DHA-EPA content: 20%) were added to produce mayonnaise.
  • Table 3 shows the raw materials used and their amounts.
  • the mayonnaise of this example was produced by the following procedure. First, the egg yolk was put in a dry bowl, and the pepper, salt, processed soybean food, and modified DHA-containing fats and oils were added and mixed well with a whisk. Next, the mixture was whisked while adding several drops of oil. When it became creamy, vinegar was added and mixed well. Mixing was continued until all the salad oil had been added. Thus, the mayonnaise of this example was obtained. Table 3
  • Example 2 the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder (DHA content 25%) were added to produce sesame tofu.
  • a predetermined amount of the processed soybean powder obtained in Example 1, a commercially available DHA-containing powder (DHA content: 20%), and a separated soybean protein are added to water, and mixed uniformly with a mixer for 3 minutes.
  • the soymilk of this example was prepared.
  • the mixing ratio of the soybean powder and the DHA-containing powder is 8: 2.
  • the ratio of processed soybean powder to isolated soybean protein is 5: 1.
  • the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder were added to produce mouth bread.
  • the mouth wool bread of this example was prepared by the following procedure. First, fabrics were prepared using the raw materials shown in Table 4. In the raw materials, the whole egg and the calcium-DHA-containing powder were mixed well in advance in a separate bowl from the other raw materials, and then added / combined with the other raw materials. The kneading temperature is 28 ° C. The obtained dough is 311.4 kc, a1 per 100 g, and contains 216.2 mg of calcium, 2522.7 mg of DHA, and 574.5 mg of soy protein.
  • the obtained dough was fermented at 28 ° C for 60 minutes, divided into predetermined amounts, passed through a bench time (15 minutes), and kept at a temperature of 38 ° C for 45 minutes in a hoist opening before baking.
  • the firing temperature is 200 ° C for the upper fire and 165 ° C for the lower fire.
  • the obtained roll bread had an energy of 124.6 kca1 per 40 g, and contained 846 mg of canolesh, 1009 mg of DHA, and 205.8 mg of soybean protein.
  • the (1) bread, (2) cookies, (3) mayonnaise, ⁇ 4) sesame tofu, (5) soy milk, and (6) roll bread of Examples 1 to 6 obtained as described above were given to 10 subjects. They were sampled and checked for soy odor and fish odor derived from unsaturated fatty acids such as DHA and EPA. Table 5 shows the results. In Table 5, “ ⁇ ” indicates the case where all persons who did not feel soybean odor or fishy odor were all the people, and " ⁇ " indicates that those who did not feel soybean odor or fishy odor. The case where there are 7 to 9 people is shown.
  • a roll containing DHA was prepared under substantially the same conditions as in Example 6, except that the processed soybean powder was not used. Was also not delicious.
  • one of the unsaturated fatty acids and the unsaturated fatty acid-containing material is used together with processed soybean in which soybean single cells are dispersed, so that DHA or EPA is contained in the soybean single cells.
  • DHA or EPA is contained in the soybean single cells.
  • This will allow the addition of soybeans, DHA and EPA to relatively light-tasting foods such as bread and tofu, which were previously banned from use, and strengthen DHA and EPA in addition to soybeans' original nutritional components.
  • Various fortified foods can be provided to consumers without impairing the original taste of the foods.
  • the processed soybean having the soybean single cell of the present invention dispersed therein, and the unsaturated fat Mixtures of one of the acids and unsaturated fatty acid-containing substances, and foods and beverages containing the processed soybean and unsaturated fatty acids, are 1 / It has extremely high industrial applicability as a product.

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Abstract

A mixture of processed soybean comprising individual soybean cells dispersed therein, in which protein grains and fat spheres are maintained in a normal state with little damage in cell wall or cell membrane, with an unsaturated fatty acid or an unsaturated fatty acid-containing material. It is preferable to use at least one of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) as the unsaturated fatty acid, or to use a DHA-containing powder or fat as the unsaturated fatty acid-containing material. It is particularly preferable to produce the processed soybean by enzymatically treating with soybean using a pectinase produced by a microorganism belonging to the genus Bacillus. Because of having little odor characteristic to soybean or unsaturated fatty acids, consumers can add this mixture to desired food materials and take them, which makes is possible to intake soybean components and unsaturated fatty acids from various cooked products with good tastes.

Description

明 細 書  Specification
大豆単細胞が分散されてなる加工大豆と不飽和脂肪酸との混合物、および同 加工大豆と不飽和脂肪酸を含有する食品および飲料 技術分野  Mixture of processed soybeans and unsaturated fatty acids in which soybean single cells are dispersed, and foods and beverages containing the processed soybeans and unsaturated fatty acids
本発明は、細胞壁 ·細胞膜の損傷がほとんどなく、細胞内部に蛋白顆粒と脂 肪球が健全な状態に保たれている大豆単細胞が分散されてなる加工大豆と、 不飽 和脂肪酸もしくは不飽和脂肪酸含有物とでなる混合物、 および同加工大豆と不飽 和脂肪酸を含有する食品および飲料に関するものである。 背景技術  The present invention relates to a processed soybean in which soybean single cells in which protein granules and fat globules are kept in a healthy state with little damage to cell walls and cell membranes are dispersed, and unsaturated fatty acids or unsaturated fatty acids. The present invention relates to a mixture comprising the processed soybeans and foods and beverages containing the processed soybean and unsaturated fatty acids. Background art
大豆は、 たんぱく質、糖質、脂質、 ビタミンをバランスよく含む栄養価の高 い食品素材であるとともに、 癌や骨粗しょう症等の予防効果、 および生活習慣病 (成人病)の予防効果を有するイソフラボンゃリジン等を含有する優れた責材であ る。 しかしながら、 その大豆臭のために料理用の食品素材としての用途は限られ ていた。  Soybean is a nutritious food material that contains a good balance of protein, carbohydrates, lipids, and vitamins, as well as isoflavones that prevent cancer, osteoporosis, and other lifestyle-related diseases (adult diseases).責 Excellent material containing lysine. However, its use as a food material for cooking was limited due to its soybean odor.
そこで、本発明者は、国際出願公開公報 WO O 1 / 1 0 2 4 2号に記載され ている酵素を使用した大豆の加工方法により大豆の食品素材としての利用可能 性を大幅に広げることに成功した。 すなわち、 この方法は、 Bacillus属の微生物 が産生するぺクチナーゼを大豆に添加することを本質とするものであり、 得られ たパウダー状もしくはピューレ状の加工大豆には、 細胞壁 ·細胞膜の損傷がほと んどなく、 細胞内部に蛋白顆粒と脂肪球が健全な状態に保たれている大豆単細胞 が分散され、 大豆臭がほとんどしないという特徴を備えている。  Therefore, the present inventor has decided to greatly expand the possibility of using soybeans as a food material by a method for processing soybeans using an enzyme described in International Publication No. WO 01/10242. Successful. In other words, this method essentially comprises adding to the soybeans a pectinase produced by a microorganism of the genus Bacillus, and the resulting powdered or puree processed soybeans have little damage to the cell wall and cell membrane. Indeed, single soybean cells, in which protein granules and fat globules are kept in a healthy state, are dispersed and have a characteristic of almost no soybean odor.
—方、健康維持の観点から、近年、食生活における不飽和脂肪酸のバランス とれた摂取が重要であるとの認識が高まっている。 不飽和脂肪酸には、 植物等に 多く含まれるリノール酸等の n— 6系不飽和脂肪酸と、 D HA (ドコサへキサェン 酸)や、 E P A (エイコサペンタエン酸)等の魚類に多く含まれる n— 3系不飽和脂 肪酸がある。 n— 6系不飽和脂肪酸には、 血清コレスト口ール調整作用があるこ とが広く知られており、 n _ 3系不飽和脂肪酸には、 心筋梗塞や動脈硬化の予防 効果があるとして注目を集めている。 特に、 DHAおよび E P Aは、 制ガン作用、 血中脂質低下作用、 血圧降下作用、 抗血栓作用、 抗アレルギー作用等の多くの生 理機能を有する。 また、 DHAには、 會己憶学習機能の向上効果や網膜反射機能の 向上効果があるとされており、 E P Aは抗血栓効果が高いとされている。 —On the other hand, from the viewpoint of health maintenance, in recent years, there has been increasing recognition that the balanced intake of unsaturated fatty acids in the diet is important. Unsaturated fatty acids include n-6 unsaturated fatty acids such as linoleic acid, which are often found in plants, etc., and fish, such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). 3 unsaturated fats There are fatty acids. It is widely known that n-6 unsaturated fatty acids have an effect of regulating serum cholesterol, and attention is paid to the fact that n_3 unsaturated fatty acids have a preventive effect on myocardial infarction and arteriosclerosis. I am collecting. In particular, DHA and EPA have many physiological functions such as anticancer action, blood lipid lowering action, blood pressure lowering action, antithrombotic action, and antiallergic action. In addition, DHA is said to have an effect of improving the memory learning function and retinal reflex function, and EPA is said to have a high antithrombotic effect.
例えば、 DH Aが上記のような効果を発現するには、数百 m g〜数 g程度の 量の D HAを毎日摂取することが必要であると言われているが、 その独得の臭い (魚臭） のため、 単独で摂取する場合は香料等で臭いや味を変えることが行われ ている。 また、 調理用の食品素材として使用する場合も、 調理後の料理に D HA や E P Aの独得の臭いが残留して食味を損なうためその利用は限定されている。 さらに、 D H A含有食品を作成しても、 その調理時に D HAや E P Aが溶け出し、 調理後の料理に含まれる D H Aが大幅に減少するために目的としていた量で D H Aを含有する食品を得ることが困難であった。  For example, it is said that it is necessary to ingest several hundred mg to several g of DHA every day in order for DHA to exert the above-mentioned effects, but the unique odor (fish Therefore, when taken alone, the odor and taste are changed with flavors. Also, when used as a food material for cooking, its use is limited because the unique odor of DHA and EPA remains in the cooked food and impairs the taste. Furthermore, even if a food containing DHA is prepared, DHA and EPA will dissolve during cooking, and the amount of DHA contained in the cooked food will be significantly reduced. Was difficult.
このように、 D H Aや E P Aは多くの優れた生理機能を有するものの、消費 者が摂取しゃす 、食品として未だ供給されていないのが現状である。 発明の開示  As described above, although DHA and EPA have many excellent physiological functions, they are not yet supplied as foods consumed by consumers. Disclosure of the invention
そ,こで、本発明は、 DHAや E P A等の独得の臭いを有する不飽和脂肪酸も しくは不飽和脂肪酸含有物を、健全な大豆単細胞が分散してなる加工大豆と混合 することによって、 その臭いが大豆単細胞内に取り込まれ、 結果として人間の臭 覚では感知できないレベルにまで無臭化された大豆と不飽和脂肪酸もしく不飽 和脂肪酸含有物の混合物を提供することを目的とする。  Thus, the present invention provides a method of mixing unsaturated fatty acids or unsaturated fatty acid-containing substances having unique odors such as DHA and EPA with processed soybeans in which healthy soybean single cells are dispersed. It is an object of the present invention to provide a mixture of soybean and unsaturated fatty acid or unsaturated fatty acid-containing substance in which odor is taken into soybean single cells, and as a result, deodorized to a level that cannot be perceived by human odor.
すなわち、本発明の混合物は、 細胞壁'細胞膜の損傷がほとんどなく、細胞 内部に蛋白顆粒と脂肪球が健全な状態に保たれている大豆単細胞が分散されて なる加工大豆と、 不飽和脂肪酸および不飽和脂肪酸含有物のうちの一種とでなる ことを特 Cとする。 上記したように、本発明の混合物は、大豆と不飽和脂肪酸に特有の臭いがほ とんどしないので、 混合物それ自体を摂取する場合であつでも、 香料などを添加 して臭いを調整する必要がない。 また、 他の食材に添加して調理した場合であつ ても、 大豆と不飽和脂肪酸の臭いは人間の臭覚では殆ど感じることができないレ ベルに維持される。 さらに、'調理中に不飽和脂肪酸成分が料理から溶出しにくい という効果もある。 . That is, the mixture of the present invention contains processed soybeans in which soybean single cells in which protein granules and fat globules are kept in a healthy state are dispersed in the cells with little damage to cell walls and cell membranes, unsaturated fatty acids and unsaturated fatty acids. Specially, it is one of the saturated fatty acid-containing substances. As described above, since the mixture of the present invention has almost no odor peculiar to soybeans and unsaturated fatty acids, even when the mixture itself is consumed, it is necessary to adjust the odor by adding a fragrance or the like. There is no. Even when added to other foods and cooked, the odor of soybeans and unsaturated fatty acids is maintained at a level that can hardly be sensed by human smell. Furthermore, there is an effect that the unsaturated fatty acid component is hardly eluted from the dish during cooking. .
本発明の混合物において、不飽和脂肪酸は、 ドコサへキサェン酸 (DHA)およ ぴィコサペンタエン酸 (EPA)の少なくとも一種であることが好ましく、 不飽和脂 肪酸含有物としては、 市販の DHA (もしくは EPA)含有粉末や DHA (もしくは EPA)含有油脂、 およびそれらの混合物を使用することが好ましい。  In the mixture of the present invention, the unsaturated fatty acid is preferably at least one of docosahexaenoic acid (DHA) and dicosapentaenoic acid (EPA), and as the unsaturated fatty acid-containing substance, commercially available DHA (or It is preferable to use EPA) -containing powders, DHA (or EPA) -containing fats and oils, and mixtures thereof.
本努明の混合物中における不飽和脂肪酸の量は、上記混合物の全重量に関し て 5 0 %もしくはそれ以下であることが好ましく、 より好ましくは 0 . 5〜 3 0 %である。  The amount of unsaturated fatty acids in the mixture of the present invention is preferably 50% or less, more preferably 0.5 to 30%, based on the total weight of the mixture.
本発明の混合物において、 上記加工大豆は、 Bacillus属の微生物が産生する ぺクチナーゼを使用して大豆に酵素処理を施すことにより得られ ものを使用 することが好ましい。 この場合、 加工大豆は、 パウダー状おょぴピューレ状の一 形態にて提供することができる。 .  In the mixture of the present invention, it is preferable to use the processed soybean obtained by subjecting soybean to an enzymatic treatment using a pectinase produced by a microorganism of the genus Bacillus. In this case, the processed soybean can be provided in the form of a powdery puree. .
本発明の別の目的は、細胞壁 ·細胞膜の損,傷がほとんどなく、細胞内部に蛋 白顆粒と脂肪球が健全な状態に保たれている大豆単細胞が分散されてなる加工 大豆と、 不飽和脂肪酸とを含有する食品おょぴ飲料を提供することにある。 本発 明の上記加工大豆と不飽和脂肪酸を含有する具体的な食品としては、 例えば、 ス パゲッティ、 パン、 クッキー等の小麦粉利用食品、 マョネーズ、 大豆たんぱく含 有食品、 豆腐等を挙げることができ、 本発明の加工大豆と不飽和脂肪酸を含有す る具体的な飲料としては、 例えば、 豆乳、 ウーロン茶、 果物ジュース、 およぴ野 菜ジュース等を挙げることができる。  Another object of the present invention is to treat soybeans in which soybean single cells in which cell granules and fat globules are maintained in a healthy state with few cell wall and cell membrane damage and scars are dispersed, and soybeans are unsaturated. An object of the present invention is to provide a food and beverage containing a fatty acid. Specific foods containing the processed soybeans and unsaturated fatty acids of the present invention include, for example, foods using flour such as spaghetti, bread, cookies, mayonnaise, foods containing soy protein, and tofu. Specific beverages containing the processed soybean of the present invention and unsaturated fatty acids include, for example, soymilk, oolong tea, fruit juice, and vegetable juice.
本発明のさらなる特徴およびそれがもたらす効果は、以下に述べる発明を実 施するための最良の形態に基いてより詳細に理解されるだろう。 発明を実施するための最良の形態 Further features of the present invention and the effects provided thereby will be understood in more detail based on the best mode for carrying out the invention described below. BEST MODE FOR CARRYING OUT THE INVENTION
以下に、本発明の加工大豆と、不飽和脂肪酸もしくは不飽和脂肪酸含有物と でなる混合物について詳細に説明する。  Hereinafter, a mixture of the processed soybean of the present invention and an unsaturated fatty acid or an unsaturated fatty acid-containing substance will be described in detail.
本発明に使用される加工大豆は、'細胞壁 ·細胞膜の損傷がほとんどなく、細 胞内部に蛋白顆粒と脂肪球が健全な状態に保たれている大豆単細胞が分散され てなる。 このような加工大豆は、 上記したように、 本発明者による国際出願公開 公報 W O O 1 / 1 0 2 4 2号に記載されている酵素を使用した大豆の加工方法 ' により得ることができる。  The processed soybean used in the present invention has so-called single soybean cells in which protein granules and fat globules are kept in a healthy state with little damage to cell walls and cell membranes. As described above, such a processed soybean can be obtained by the method for processing a soybean using an enzyme described in International Publication No. WO 01/10242 by the present inventors.
すなわち、 所定量の原料大豆を水洗した後、所定時間、 例えば、 1 0〜2 0 時間水に浸漬する。 この工程は、 大豆の個々の細胞内 十分量の水分を供給し、 ' 後に実施される酵素処理を行い易くするためのものである。 尚、 この浸漬ステツ プにおいて、 後述する酵素処理に使用されるぺクチナーゼを前もって微量添加し た水を使用しても良い。 次に、 大豆を水の存在下で加熱処理する。 この加熱処理 は、 大豆に含まれるリポキシゲナーゼの作用を失活させるとともに、 大豆タンパ クを熱変性させて人体への消化吸収性を改善し、 さらに細胞間物質を軟化させて 後に実施される酵素処理を行い易くする。 これらの目的を効率良く達成する上で、 大豆を蒸煮処理することが好ましい。 蒸煮条件としては、 例えば、 1 1 o°cもし くはそれ以下で 3 0分以上とすることが好ましい。  That is, after a predetermined amount of raw soybeans are washed with water, they are immersed in water for a predetermined time, for example, 10 to 20 hours. This step is to supply a sufficient amount of water to the inside of each cell of the soybean to facilitate subsequent enzymatic treatment. In this immersion step, water to which a small amount of actinase to be used in the enzyme treatment described later is added in advance may be used. Next, the soybeans are heat-treated in the presence of water. This heat treatment deactivates the action of lipoxygenase contained in soybeans, heat-denatures soybean proteins to improve digestibility and absorption in the human body, softens intercellular substances, and is followed by enzyme treatment. Easy to do. In order to achieve these objectives efficiently, it is preferable to treat soybeans with steam. The steaming conditions are, for example, preferably 11 ° C or less and 30 minutes or more.
蒸煮した大豆を所定温度に冷却した後、 水おょぴ Bacillus属の微生物が産 生するぺクチナーゼを大豆に添加する。 蒸煮した大豆は、 酵素処理が実施される 温度、'例えば、 約 6 0 °Cに冷去 pすることが好ましい。 また、 大豆加工に際しては できるだけ廃棄物あるいは排水を出さないゼロエミッションの観点から、 浸漬ェ 程中に大豆から流出した微量の大豆成分 (主として蛋白質)さえ捨てることなく利 用することが好ましい。 すなわち、 この工程において大豆に添カ卩される水には、 前述した浸漬工程において使用済みの水を利用することが好ましい。 また、 添加 する水の量は、 蒸煮後の大豆重量とほぼ同量とすることが好ましい。 ぺクチナ一 ゼの添加量は特に限定されないが、 例えば、 浸漬工程前の大豆重量に対して 0 . 5 - 0 . 8 w t %とすることが好ましい。 After cooling the steamed soybeans to a specified temperature, add soybeans a pectinase produced by a microorganism of the genus Bacillus. The steamed soybeans are preferably cooled to the temperature at which the enzyme treatment is carried out, for example, to about 60 ° C. In soybean processing, it is preferable to use the trace amount of soybean components (mainly proteins) that have flowed out of soybeans during the immersion process without discarding them, from the viewpoint of zero emissions that generate as little waste or wastewater as possible. That is, it is preferable to use the water used in the immersion step described above as the water added to the soybean in this step. The amount of water to be added is preferably substantially the same as the weight of soybean after steaming.ぺ The amount of zeolites added is not particularly limited, but is preferably, for example, 0.5 to 0.8 wt% based on the weight of soybean before the immersion step.
得られた混合物を攪拌しながら、例えば、 6 0 °Cで 3 0分間保持することに より酵素処理を実施する。 このような酵素処理条件においては、 Bacillus属の微 生物が産生するぺクチ^ "一ゼが大豆の細胞同士を結合するぺクチン質であるプ 口トぺクチンに対して強力に作用するので、 大豆細胞壁を破壊することなく原料 大豆を構成する大豆細胞を個々の大豆単細胞に効率よく分離することが可能と なる。  The enzymatic treatment is carried out, for example, by holding the obtained mixture at 60 ° C. for 30 minutes while stirring. Under such enzyme treatment conditions, bacteria produced by microorganisms of the genus Bacillus have a strong effect on pectin, a pectin that binds soybean cells to each other. The raw material without breaking the soybean cell wall The soybean cells constituting soybean can be efficiently separated into individual soybean single cells.
尚、攪拌は、例えば、攪拌翼を 2 0〜 3 0回転/分程度の速度で回転させる ようなマイルドな条件を採用することが好ましい。 このような条件であれば、 分 離された大豆の単細胞を攪拌によってほぐしながら、 大豆細胞に対して均一にぺ クチナ一ゼを作用させることができるので、酵素処理をよりスムーズに実施する ことができる。 この酵素処理により大豆単細胞が分散するピューレが得られる。  The stirring is preferably performed under mild conditions such as rotating the stirring blade at a speed of about 20 to 30 revolutions / minute. Under such conditions, while the isolated soybean single cells are loosened by agitation, the enzyme can uniformly act on the soybean cells, so that the enzyme treatment can be carried out more smoothly. it can. Puree in which single soybean cells are dispersed is obtained by this enzyme treatment.
次いで、ぺクチナーゼの酵素作用を失活させるためにスラリーに熱処理を施 す。 例えば、 約 1 0 0 °C、 1 5分間スラリ一を加熱することが好ましい。 加工大 豆を液体状態 （ピューレ） にて供給する場合は、 ここまでの工程で得られたもの を使用する。 尚、 粉末状に加工大豆を供給する場合は、 得られたピューレをスプ レードライヤー等の噴霧乾燥法により乾燥 Z粉体化することが好ましい。  Next, the slurry is subjected to a heat treatment in order to deactivate the enzyme action of the actinase. For example, it is preferable to heat the slurry at about 100 ° C. for 15 minutes. When supplying processed soybeans in the liquid state (pure), use the one obtained in the steps up to this point. When processing soybeans are supplied in the form of powder, it is preferable to dry the obtained puree into a dry Z powder by a spray drying method such as a spray dryer.
本 S明に使用される不飽和脂肪酸としては、カツォゃマグロ等の魚類に多く 含まれている D HAおよび/あるいは E P Aを使用することが好ましい。 D H A や E P Aを健康食品とレて利用する試みは多くなされているが、 これらの不飽和 脂肪酸は非常に酸化されやすいため、 天然トコフヱロール、 茶抽出物、 ァスコノレ ビン酸、 クェン酸等の酸ィヒ防止剤、 抑臭材の使用では十分な消臭が達成されてい ない。 特に、 時間の経過とともに不飽和脂肪酸の酸ィヒが進行して臭いが益々強く なる傾向がある。 このため、 D H Aを主成分とする魚油の食品への添加は、 かま ぼこや竹輪のような本来ある程度の魚臭を有する食品分野に限定されている。 本 発明は、 このような従来法では消臭困難であった D HA含有魚油であっても、 大 豆単細胞が分散されてなる上記の加工大豆との併用により、 人間の臭覚では感知 できないレべ こまで無臭イ できることを見出したものである。 As the unsaturated fatty acid used in the present invention, it is preferable to use DHA and / or EPA which are often contained in fish such as skipjack tuna. Many attempts have been made to use DHA and EPA as health foods, but because these unsaturated fatty acids are very susceptible to oxidation, natural tocoproles, tea extracts, asconolevic acid, citric acid, etc. Sufficient deodorization has not been achieved with the use of inhibitors and deodorants. In particular, the acidity of the unsaturated fatty acids progresses with the passage of time, and the odor tends to increase. For this reason, the addition of fish oil containing DHA as a main component to foods is limited to foods that originally have a certain degree of fishy odor, such as kamaboko and bamboo rings. The present invention provides a large amount of DHA-containing fish oil, which has been difficult to deodorize by such a conventional method. It has been found that when used in combination with the above-mentioned processed soybeans in which bean single cells are dispersed, it is possible to eliminate odors to a level not detectable by human smell.
尚、その消臭メカニズムは現在も解明中であるが、現在までのところ、大豆 単細胞内に不飽和脂肪酸が取り込まれ、 その臭い成分が細胞内に吸着されるとと もに、 細胞内において不飽和脂肪酸のさらなる酸ィ匕が防止されるため、 不飽和脂 肪酸もしくは不飽和脂肪酸含有物に特有の臭1いを殆どなくすことができたもの と考えている。 The deodorizing mechanism is still being elucidated, but up to now, unsaturated fatty acids have been incorporated into soybean single cells, and the odorous components have been adsorbed into the cells. for further acid I spoon of saturated fatty acids is prevented, we believe that it is possible to eliminate most distinctive odor 1 are in the unsaturated fatty acid or unsaturated fatty acid-containing substance.
本発明の混合物は、不飽和脂肪酸の代わりに、不飽和脂肪酸含有物を含有し ても良い。 不飽和脂肪酸含有物としては、 例えば、 D HA含有油脂もしくは粉末 や Ε Ρ Α含有油脂もしくは粉末を用いることが好ましい。 D HA含有油脂として は、 既存の D H A抽出物や、 D H Aを含有する魚油、 イカ油等を挙げることがで き、 例えば、 D HAツナオイルのような市販品あるいはこれらの精製油を用いる ことができる。 その他、 D HAの遊離酸、そのエステルおよびリン脂質（リゾ体を- 含む)等を添加、 混合したものであってもよい。  The mixture of the present invention may contain an unsaturated fatty acid-containing substance instead of the unsaturated fatty acid. As the unsaturated fatty acid-containing material, it is preferable to use, for example, DHA-containing fats and oils or powders and Α-containing oils and fats. Examples of DHA-containing fats and oils include existing DHA extracts, DHA-containing fish oil, squid oil, and the like.For example, commercially available products such as DHA tuna oil or refined oils thereof can be used. . In addition, DHA free acid, its ester and phospholipid (including lyso-form) may be added and mixed.
本発明の混合物中における不飽和脂肪酸の量は、上記混合物の全重量に関し て 5 0 %もしくはそれ以下であることが好ましく、 より好ましくは 0 . 5〜3 0 %である。 不飽和脂肪酸の含有量が 5 0 %を超えると、 不飽和脂肪酸もしくは 不飽和脂肪酸含有物の臭いを十分に消臭できない恐れがある。 また不飽和脂肪酸. の下限量については特に限定はないが、 不飽和脂肪酸による栄養強化を図る上で は 0 . 5 %以上であることが好ましい。 尚、 本発明の混合物中の不飽和脂肪酸の 量が 0. 5〜3 0 %の範囲内にある場合は、 加工大豆による不飽和脂肪酸もしく 不飽和脂肪酸含有物の良好な消臭効果が安定して得られる。  The amount of unsaturated fatty acids in the mixture of the present invention is preferably 50% or less, more preferably 0.5 to 30%, based on the total weight of the mixture. If the content of the unsaturated fatty acid exceeds 50%, the odor of the unsaturated fatty acid or the unsaturated fatty acid-containing substance may not be sufficiently deodorized. The lower limit of the amount of unsaturated fatty acid is not particularly limited, but is preferably 0.5% or more in order to enhance nutrition by unsaturated fatty acid. When the amount of the unsaturated fatty acid in the mixture of the present invention is in the range of 0.5 to 30%, the good deodorizing effect of the unsaturated fatty acid or the unsaturated fatty acid-containing material by the processed soybean is stable. Is obtained.
また、 本発明は、 細胞壁 ·細胞膜の損傷がほとんどなく、細胞内部に蛋白顆 粒と脂肪球が健全な状態に保たれている大豆単細胞が分散されてなる加工大豆 と、 D H Aや E P A等の不飽和脂肪酸とを含有する食品および飲料を提供する。 例えば、 本発明の食品は、 スパゲッティ、 マカロニ、 ピザ生地等の小麦粉利用食 品、 ハンバーグやミートボール等の加工肉食品、 豆腐、 豆乳ヨーグルトといった 既存の大豆食品、 大豆たんぱく含有食品、 ロールパン、 ハンパーガーパンズ、 ィ ングリツシュマフィンといったパン類、 クリーム、 味噌、 植物 チーズ、 シリア ル、 ビスケット、 クラッカー、 ドレッシング、 健康食品、 こんにゃくゼリー等の ダイエットフーズ、 餡、 プリン、 クリーム、 ジャム、 カレー、 アイスクリーム、 シャーベット、 菓子類等の種々の食品を挙げることができる。 ― In addition, the present invention relates to a processed soybean in which soybean single cells in which cell walls and cell membranes are hardly damaged and protein granules and fat globules are kept in a healthy state are dispersed inside the cells, and DHA, EPA and the like. Provided are foods and beverages containing a saturated fatty acid. For example, foods of the present invention include foods using flour such as spaghetti, macaroni, pizza dough, processed meat foods such as hamburgers and meatballs, tofu, soy milk yogurt, etc. Existing soy foods, soy protein-containing foods, breads such as roll bread, humper buns, and English muffins, creams, miso, vegetable cheese, serials, biscuits, crackers, dressings, health foods, konjac jelly, and other diet foods , Bean jam, pudding, cream, jam, curry, ice cream, sorbet, confectionery and the like. ―
さらに、大豆単細胞が分散してなる加工大豆と、 D HAや E P A等の不飽和 脂肪酸とを含有する本発明の飲料としては、 例えば、 果物ジュース、 トマトジュ ースゃ人参ジュース等の野菜ジュース、 コーヒー飲料、 豆乳、 ポタージュスープ や味噌汁などのスープ類等を挙げることができる。  Furthermore, beverages of the present invention containing processed soybeans in which single soybean cells are dispersed and unsaturated fatty acids such as DHA and EPA include, for example, fruit juices, vegetable juices such as tomato juice and ginseng juice, and coffee. Examples include drinks, soy milk, soups such as potage soup and miso soup.
以下、 本発明を 施例に基づいて具体的に説明する。 '  Hereinafter, the present invention will be specifically described based on examples. '
(実施例 1 )  (Example 1)
本実施例で使用した大豆単細胞が分散されてなる加工大豆粉末は、以下のよ うにして作成した。 まず、 原料大豆を水洗し、 さらに水に 1 2時間浸漬した後、 1 1 0 °Cで 3 0分間蒸煮した。 これを約 6 0 °Cまで冷却して 0 . 5 w t %の Bacillus属の微生物が産生するぺクチナーゼを添加し、 攪拌しながら' 3 5分間放 置して酵素処理を行った。 その後、 スラリーを 1 0 0 °Cで 1 5分間加熱して酵素. 作用を失活させ、 大豆ピューレを得た。 次に、 得られたピュ^"レをスプレードラ ィヤーにて乾燥 /粉体ィ匕した。 このようにして、 1 0 0 %大豆単細胞でなる加工 大豆粉末を得た。 一方、不飽和脂肪酸含有物には、市販の D H A含有油脂（日本ィ匕 学飼料株式会社製、 D HA含有率 2 7 %)を用いた。  The processed soybean powder in which the soybean single cells used in this example were dispersed was prepared as follows. First, the raw soybeans were washed with water, further immersed in water for 12 hours, and then steamed at 110 ° C for 30 minutes. The mixture was cooled to about 60 ° C., and 0.5 wt% of an actinase produced by a microorganism of the genus Bacillus was added. The mixture was allowed to stand for 35 minutes with stirring to perform enzyme treatment. Thereafter, the slurry was heated at 100 ° C. for 15 minutes to inactivate the enzyme. Thus, soybean puree was obtained. Next, the obtained puree was dried / powdered with a spray dryer. Thus, a processed soybean powder composed of 100% soybean single cells was obtained. As the product, a commercially available DHA-containing fat and oil (DHA content: 27%, manufactured by Nippon Dani University Feed Co., Ltd.) was used.
使用した原料およびその配合量を表 1に示す。本実施例の食パンは以下の手 順で作製した。 まず、 表 1に示す量に秤量した原材料を捏上温度 2 8 °Cで所定時 間混合してパン生地を得た。 このパン生地を 9 0分間発酵させ、 所定量に分割、 ベンチタイムを経た後、 ホイ口に 3 8 °C、 湿度 8 0 %、 4 0分保持してから焼成 を行った。 このようにして、 本実施例の食パンを得た。 原料 配合量（g ) Table 1 shows the raw materials used and the amounts thereof. The bread according to the present example was prepared by the following procedure. First, raw materials weighed to the amounts shown in Table 1 were mixed at a kneading temperature of 28 ° C for a predetermined time to obtain bread dough. This bread dough was fermented for 90 minutes, divided into a predetermined amount, and after bench time, kept at 38 ° C., 80% humidity and 40 minutes in a hoist, and then baked. Thus, the bread of this example was obtained. Ingredients (g)
強力粉 1 0 0  Strong flour 1 0 0
砂糖 6  Sugar 6
食塩 1 . 8  Salt 1.8
ィースト 2 . 5  Yeast 2.5
加工大豆粉末 7  Processed soybean powder 7
D HA含有油脂 3 . 5  D HA-containing fats and oils 3.5
コンパゥンドマーガリン 6  Compound Margarine 6
水 7 4  Water 7 4
(実施例 2 ) (Example 2)
本実施例では、実施例 1で作製したのと同じ加工大豆粉末と、市販の DHA 含有粉末 (D HA含有率 3 0 %)を添加してクッキーを製造した。 クッキー製造に 使用した原料およびその配合量を表 2に示す。  In this example, a cookie was produced by adding the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder (DHA content 30%). Table 2 shows the raw materials used in the manufacture of cookies and their blending amounts.
本実施例のクッキーは以下の手順で作製した。 まず、各配合成分を表 2に示 す配合量に計量し、 ミキサーにて 1 0分間混合した。 尚、 重炭酸アンモニゥムは 予め水に溶かしておいたものを使用した。 このようにして得た生地を 2時間休ま せた後、 1組のロール間に通して約 2 mm厚にした。 次いで、 この生地を四角形 や円形の細片に分割した。 その後、 これらの細片をオーブンで焼き上げることに よって本実施例のクッキーを得た。 尚、 焼き上げ時間は 7分間である。 The cookie of this example was prepared according to the following procedure. First, each compounding component was weighed to the compounding amount shown in Table 2 and mixed by a mixer for 10 minutes. The ammonium bicarbonate used was previously dissolved in water. The dough thus obtained was allowed to rest for 2 hours and then passed between a pair of rolls to a thickness of about 2 mm. The dough was then divided into square and circular strips. Thereafter, these pieces were baked in an oven to obtain the cookies of this example. The baking time is 7 minutes.
表 2 Table 2
Figure imgf000010_0001
Figure imgf000010_0001
(実施例 3 ) 一 (Example 3)
本実施例では、実施例 1で作製したのと同じ加工大豆粉末と、市販の D H A - E P A含有油脂 (D HA— E P A含有率 2 0 %)を添加してマョネーズを製造し た。 使用した原料およびその配合量を表 3に示す。  In this example, the same processed soybean powder as produced in Example 1 and a commercially available DHA-EPA-containing fat (DHA-EPA content: 20%) were added to produce mayonnaise. Table 3 shows the raw materials used and their amounts.
本実施例のマヨネーズは以下の手順で作製した。まず、乾いたボールに卵黄' を入れ、 胡椒、 塩、 大豆加工食品および改質 DH A含有油脂を入れて泡だて器で よく混ぜた。 次に、 さらだ油を数滴づっ加えながら泡だて器で混ぜた。 さらに、 クリーム状になってきたら酢を加えてよく混ぜた。 サラダ油を全て添加し終わる まで混合を継続した。 このようにして本実施例のマョネー'ズを得た。 表 3 The mayonnaise of this example was produced by the following procedure. First, the egg yolk was put in a dry bowl, and the pepper, salt, processed soybean food, and modified DHA-containing fats and oils were added and mixed well with a whisk. Next, the mixture was whisked while adding several drops of oil. When it became creamy, vinegar was added and mixed well. Mixing was continued until all the salad oil had been added. Thus, the mayonnaise of this example was obtained. Table 3
Figure imgf000011_0001
Figure imgf000011_0001
(実施例 4) (Example 4)
本実施例では、実施例 1で作製したのと同じ加工大豆粉末と、市販の D H A, 含有粉末 (DHA含有率 25%)を添カ卩してごま豆腐を製造した。  In this example, the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder (DHA content 25%) were added to produce sesame tofu.
本実施例の豆腐は以下の手順で作製した。まず、板ゼラチンを水に けてふ やかしておく。 約 50 c cの牛乳を小鍋で温めながら、 前記したゼラチンを牛乳 に添加して溶かす。'加熱をやめて、 所定量の牛乳、 練りゴマ、 加工大豆粉末、 お よび DHA含有粉末を加えて均一に混合する。 この時、 加工大豆粉末： DHA含 有粉末 =6 ： 4であった。 次いで、 得られた混合溶液を水で濡らした型に入れて、 冷蔵庫で冷やして固める iとで本実施例のごま豆腐を得た。  The tofu of this example was produced by the following procedure. First, soak the plate gelatin in water. While warming about 50 cc of milk in a small pot, add the above gelatin to the milk and dissolve it. 'Stop heating and add a predetermined amount of milk, sesame paste, processed soybean powder, and DHA-containing powder and mix uniformly. At this time, processed soybean powder: DHA-containing powder = 6: 4. Then, the obtained mixed solution was put into a mold wet with water, cooled in a refrigerator and solidified to obtain the sesame tofu of this example.
(実施例 5 ) .  (Example 5).
実施例 1で得られた加工大豆粉末、 市販の DHA含有粉末 （DHA含 有率： 20%) 、 および分離大豆タンパクの所定量を水に添加して、 ミキ サ一にて 3分間均一に混合して本実施例の豆乳を作成した。 この時の加工 大豆粉末と DH A含有粉末の配合比は、 8 ： 2である。 また、 加工大豆粉 末と分離大豆タンパクの配合比は、 5 ： 1である。  A predetermined amount of the processed soybean powder obtained in Example 1, a commercially available DHA-containing powder (DHA content: 20%), and a separated soybean protein are added to water, and mixed uniformly with a mixer for 3 minutes. Thus, the soymilk of this example was prepared. At this time, the mixing ratio of the soybean powder and the DHA-containing powder is 8: 2. The ratio of processed soybean powder to isolated soybean protein is 5: 1.
(実施例 6)  (Example 6)
本実施例では、実施例 1で作製したのと同じ加工大豆粉末と、市販の D H A 含有粉末 (キティ株式会社製)を添加して口ールパンを製造した。 本実施例の口ールパンは以下の手順で作製レた。まず、表 4に示す原材料を 用いて生地を作製した。 原材料中、 全卵とカルシウム一 DHA含有粉末は、 その 他の原材料とは別のボールにおいて予め十分に混合してから、 他の原料素材に添 加 /昆合した。 捏上温度は 28°Cである。 得られた生地は、 100 g当たり 31 1. 4 k c , a 1であり、 カルシウム 21 16. 2mg DHA 2522. 7 m g、 大豆タンパク 574. 5 mgを含有している。 In this example, the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder (manufactured by Kitty Co., Ltd.) were added to produce mouth bread. The mouth wool bread of this example was prepared by the following procedure. First, fabrics were prepared using the raw materials shown in Table 4. In the raw materials, the whole egg and the calcium-DHA-containing powder were mixed well in advance in a separate bowl from the other raw materials, and then added / combined with the other raw materials. The kneading temperature is 28 ° C. The obtained dough is 311.4 kc, a1 per 100 g, and contains 216.2 mg of calcium, 2522.7 mg of DHA, and 574.5 mg of soy protein.
次いで、 得られた生地を 28°Cで 60分間発酵させ、所定量に分割、 ベンチ タイム（1 5分)を経た後、 ホイ口に 38°Cで 45分保持してから焼成を行った。 焼成温度は、 上火が 200°C、 下火が 165°Cである。 このようにして、 本実施 例のロールパンを得た。 得られたロールパンは、 1個 40 gのエネルギーが 12 4. 6 k c a 1であり、 カノレシゥム 846 m g、 DHA 1009mg、 大豆タン パク 205. 8m gを含有していた。  Next, the obtained dough was fermented at 28 ° C for 60 minutes, divided into predetermined amounts, passed through a bench time (15 minutes), and kept at a temperature of 38 ° C for 45 minutes in a hoist opening before baking. The firing temperature is 200 ° C for the upper fire and 165 ° C for the lower fire. Thus, the roll bread of the present example was obtained. The obtained roll bread had an energy of 124.6 kca1 per 40 g, and contained 846 mg of canolesh, 1009 mg of DHA, and 205.8 mg of soybean protein.
表 4  Table 4
原料名 配合量 （g)  Raw material name Amount (g)
強力粉 1620  Powerful powder 1620
バイタノレグノレテン 180  Vitanolegnoreten 180
上白糖 324  Kamishiaku sugar 324
食塩 21  Salt 21
コンパゥンドマーガリン 270  Compound Margarine 270
ドライ トース ト 27  Dry toast 27
生地,改良材 . 18  Fabric, improvement materials .18
加工大豆粉末 180  Processed soybean powder 180
カルシウム一 D H A含有粉末 621  Calcium-containing DHA powder 621
水 990  Water 990
全卵 270 (評価） Whole egg 270 (Evaluation)
以上のようにして得られた実施例 1〜 6の （ 1 ) 食パン、 （ 2 ) クッキー、 ( 3 ) マヨネーズ、 < 4 ) ごま豆腐、 （5 ) 豆乳、 （6 ) ロールパンを被験者 1 0人に試食してもらい、 大豆臭および D H Aや E P Aの不飽和脂肪酸由来の魚臭 が感じられるかどうかをチェックした。 結果を表 5に示す。 表 5中、 "◎" は大 豆臭もしくは魚臭が感じられないと答えた人が全員である場合を示しており、 " 〇"は大豆臭もしくは魚臭が感じられないと答えた人が 7〜9人である場合を示 している。 尚、 実施例 6のロールパンについては、 加工大豆粉末を使用しなかつ たことを除いては実質的に実施例 6と同じ条件で D H A入りロールパンを作製 したが、 魚臭の臭いが強くいずれの被験者も美味しくないとの評価であった。  The (1) bread, (2) cookies, (3) mayonnaise, <4) sesame tofu, (5) soy milk, and (6) roll bread of Examples 1 to 6 obtained as described above were given to 10 subjects. They were sampled and checked for soy odor and fish odor derived from unsaturated fatty acids such as DHA and EPA. Table 5 shows the results. In Table 5, "◎" indicates the case where all persons who did not feel soybean odor or fishy odor were all the people, and "〇" indicates that those who did not feel soybean odor or fishy odor. The case where there are 7 to 9 people is shown. For the roll bread of Example 6, a roll containing DHA was prepared under substantially the same conditions as in Example 6, except that the processed soybean powder was not used. Was also not delicious.
' 表 5  '' Table 5
Figure imgf000013_0001
産業上の利用の可能性
Figure imgf000013_0001
Industrial potential
上記したように、 '本発明によれば、不飽和脂肪酸および不飽和脂肪酸含有物. のうちの一種を、 大豆単細胞が分散されてなる加工大豆と併用することにより、 大豆単細胞内に D H Aや E P Aを細胞内に吸着して消臭するとと 'もに時間経過 に伴う酸化を抑制することができるので、 単独でも、 また他の食品素材と混ぜて 調理する場合においても、 大豆おょぴ D H Aや E P Aのどちらの臭いも気にする ことなく消費者は摂取することが可能になる。 これにより、 これまで利用が控え られていた食パンや豆腐などといった比較的味の薄い食品分野への大豆および D HAや E P Aの添加が可能となり、 大豆本来の栄養成分に加えて D H Aや E P Aが強化された各種栄養強化食品をその食品本来の味を損なうことなく消費者 に提供することができる。  As described above, according to the present invention, one of the unsaturated fatty acids and the unsaturated fatty acid-containing material is used together with processed soybean in which soybean single cells are dispersed, so that DHA or EPA is contained in the soybean single cells. Can be absorbed into the cells and deodorized, and at the same time, can suppress oxidation over time, so that it can be used alone or when mixed with other food ingredients, soybean DHA or Consumers can take it without worrying about both EPA odors. This will allow the addition of soybeans, DHA and EPA to relatively light-tasting foods such as bread and tofu, which were previously banned from use, and strengthen DHA and EPA in addition to soybeans' original nutritional components. Various fortified foods can be provided to consumers without impairing the original taste of the foods.
このように、本発明の大豆単細胞が分散されてなる加工大豆と、不飽和脂肪 酸および不飽和脂肪酸含有物のうちの一種とでなる混合物、 およぴ同加工大豆と 不飽和脂肪酸を含有する食品およぴ飲料は、 これまでにな 1/、次世代の栄褰強化食 品として産業上の利用可能性の極めて高いものである。 Thus, the processed soybean having the soybean single cell of the present invention dispersed therein, and the unsaturated fat Mixtures of one of the acids and unsaturated fatty acid-containing substances, and foods and beverages containing the processed soybean and unsaturated fatty acids, are 1 / It has extremely high industrial applicability as a product.

Claims

請求の範囲 The scope of the claims
1 . 細胞壁 ·細胞膜の損傷がほとんどなく、 細胞内部に蛋白頼粒と脂肪球が健全 な状態に保たれてレ、る大豆単細胞が分散されてなる加工大豆と、 不飽和脂肪酸お よび不飽和脂肪酸含有物のうちの一種とでなる混合物。 1. Processed soybeans in which protein granules and fat globules are kept in a healthy state with little damage to cell walls and cell membranes, and soybean single cells are dispersed, and unsaturated fatty acids and unsaturated fatty acids. A mixture consisting of one of the ingredients.
2 . 請求項 1において、 上記不飽和脂肪酸は、 ドコサへキサェン酸 (DHA)および ィコサペンタエン酸 (EPA)の少なくとも一種である。 1 2. In claim 1, the unsaturated fatty acid is at least one of docosahexanoic acid (DHA) and icosapentaenoic acid (EPA). One
3 . 請求項 1において、 上記混合物中の不飽和脂肪酸の量は、 上記混合物の全重 量に関して 5 0 %も'しくはそれ以下である。 3. In claim 1, the amount of unsaturated fatty acids in the mixture is 50% or less with respect to the total weight of the mixture.
4 . 請求項 3において、 上記混合物中の不飽和脂肪酸の量は、 上記混合物の全重 量に関して 0 . 5〜3 0 %である。 4. In claim 3, the amount of unsaturated fatty acids in the mixture is 0.5 to 30% with respect to the total weight of the mixture.
5 . 請求項 1において、 上記加工大豆は、 Bacillus属の微生物が産生するぺクチ ナーゼを使用して大豆に酵素処理を施すことにより得られるものである。 5. In claim 1, the processed soybean is obtained by subjecting soybean to enzyme treatment using a bacterial enzyme produced by a microorganism of the genus Bacillus.
6 . 請求項 1において、 上記不飽和脂肪酸含有物は、 不飽和脂肪酸含有油脂およ び不飽和脂肪酸含有粉末の一種である。 6. In claim 1, the unsaturated fatty acid-containing substance is a kind of unsaturated fatty acid-containing fat and oil and unsaturated fatty acid-containing powder.
7 . 細胞壁 ·細胞膜の損傷がほとんどなく、 細胞内部に蛋白顆粒と脂肪球が健全 な状態に保たれている大豆単細胞が分散されてなる加工大豆と、 不飽和脂肪酸と を含有する食品。 7. Processed soybeans in which single cells of soybeans, in which cell walls and cell membranes are hardly damaged and protein granules and fat globules are kept in a healthy state, are dispersed, and unsaturated fatty acids Food containing.
8. 請求項 7において、 上記食品は、 小麦粉利用食品を含む。 8. In claim 7, the food includes a flour-based food.
9. 請求項 8において、 上記食品は、 パンを含む。 9. In claim 8, the food includes bread.
10. 請求項 8において、 上記食品は、 クッキーを含む。 10. In claim 8, the food includes a cookie.
請求項 8において、 上記食品は、 スパゲッティを含む。 9. The food according to claim 8, wherein the food contains spaghetti.
2. 請求項 7において、 上記食品は、 マヨネーズを含む。 2. In claim 7, the food includes mayonnaise.
13. 請求項 7において、 上記食品は、 大豆たんぱく含有食品を含む。 13. In claim 7, the food includes a soy protein-containing food.
14. 請求項 7において、 上記食品は、 豆腐を含む。 14. In claim 7, the food includes tofu.
1 5. 細胞壁 ·細胞膜の損傷がほとんどなく、 細胞内部に蛋白顆粒と脂肪球が健 全な状態に保たれている大豆単細胞が分散されてなる加工大豆と、 不飽和脂肪酸 とを含有する飲料。 1 5. Cell wall · A beverage containing processed soybeans in which single soybean cells, in which protein granules and fat globules are kept in a healthy state with little damage to cell membranes, are dispersed, and unsaturated fatty acids.
16. 請求項 15において、 上記飲料は、 豆乳を含む。 16. In claim 15, the beverage comprises soy milk.
17. 請求項 15において、 上記飲料は、 果物ジュースを含む。  17. In claim 15, wherein the beverage comprises fruit juice.
8. 請求項 15において、 上記飲料は、 野菜ジュースを含む。  8. In claim 15, wherein the beverage comprises vegetable juice.
19. 請求項 15において、 上記飲料は、 大豆たんぱく含有飲料を含む c In 19. 15. The beverage comprises a soy protein-containing beverage c
PCT/JP2002/007685 2002-07-29 2002-07-29 Mixture of processed soybean comprising individual soybean cells dipsered therein with unsaturated fatty acid, and foods and drinks containing the processed soybean and unsturated fatty acid WO2004010794A1 (en)

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AU2002320701A AU2002320701A1 (en) 2002-07-29 2002-07-29 Mixture of processed soybean comprising individual soybean cells dipsered therein with unsaturated fatty acid, and foods and drinks containing the processed soybean and unsturated fatty acid

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60102168A (en) * 1983-11-08 1985-06-06 Tsukishima Shokuhin Kogyo Kk Production of food enriched with eicosapentaenoic acid
JPH07255406A (en) * 1994-03-24 1995-10-09 Hisatomi Shokuhin Kogyo Kk Production of highly unsaturated fat and oil-enriched soybean processed food
JPH09262063A (en) * 1996-03-27 1997-10-07 Masaaki Yamamoto Natural-carotene-containing bean curd
JP2000102346A (en) * 1998-09-30 2000-04-11 Fuji Oil Co Ltd Creamy food using soybean food material
EP1120047A1 (en) * 1999-08-06 2001-08-01 Toru Akazawa Method for processing soybean by using enzyme, processed soybean thus obtained and foods containing the thus processed soybean
JP2001321111A (en) * 2000-03-10 2001-11-20 Sanko Shoji Kk Soybean processed food and method for producing the same
JP2001346532A (en) * 2000-06-08 2001-12-18 Sato Hiroyuki Method for producing soybean-containing noodle

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60102168A (en) * 1983-11-08 1985-06-06 Tsukishima Shokuhin Kogyo Kk Production of food enriched with eicosapentaenoic acid
JPH07255406A (en) * 1994-03-24 1995-10-09 Hisatomi Shokuhin Kogyo Kk Production of highly unsaturated fat and oil-enriched soybean processed food
JPH09262063A (en) * 1996-03-27 1997-10-07 Masaaki Yamamoto Natural-carotene-containing bean curd
JP2000102346A (en) * 1998-09-30 2000-04-11 Fuji Oil Co Ltd Creamy food using soybean food material
EP1120047A1 (en) * 1999-08-06 2001-08-01 Toru Akazawa Method for processing soybean by using enzyme, processed soybean thus obtained and foods containing the thus processed soybean
JP2001321111A (en) * 2000-03-10 2001-11-20 Sanko Shoji Kk Soybean processed food and method for producing the same
JP2001346532A (en) * 2000-06-08 2001-12-18 Sato Hiroyuki Method for producing soybean-containing noodle

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