WO2012169347A1

WO2012169347A1 - Novel application of soybean emulsion composition to soybean-derived raw material-containing food or beverage

Info

Publication number: WO2012169347A1
Application number: PCT/JP2012/063110
Authority: WO
Inventors: 佐本　将彦; 金森　二朗; 典史足立; 千鶴植野; 江里子原田; 真衣神田; 隆裕鶴田; 彩子小蒲; 佑希臼井; 斉藤　浩一; 伊藤　公祐; 菅野　秀夫; 将志淺野間; 河野　光登; 柴田　雅之; 雄亮宍戸; さゆり北川; 美友紀金谷; 芦田　茂; 貴康本山
Original assignee: 不二製油株式会社
Priority date: 2011-06-07
Filing date: 2012-05-23
Publication date: 2012-12-13

Abstract

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt%, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt%, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Description

Use of a novel soybean emulsified composition for foods and drinks containing soybean-derived ingredients

The present invention relates to a soy-derived raw material-containing food or drink using a soy material as a raw material in various applications. More specifically, the present invention relates to foods and beverages containing soybean-derived materials such as confectionery, breads, desserts, beverages, soups, sauces and the like using soybean-derived materials, and methods for producing them. Moreover, this invention relates to various foodstuffs, such as an acidic soybean raw material and western confectionery using the same. In particular, the present invention relates to an acidic soybean material suitable for uses similar to cheeses such as yogurts and fresh cheeses. The present invention also relates to an egg yolk substitute composition and a food using the same. The present invention also relates to a processed soybean food such as tofu, a texture or flavor improving agent for manufacturing processed soybean food, and a method for improving the texture or flavor of processed soybean food. In particular, the present invention relates to a processed soybean food having a new texture and flavor, or a processed soybean food having improved conventional quality. The present invention also relates to a composition for reducing serum cholesterol or improving renal function.

Soy materials such as soy milk, tofu and isolated soy protein are used as alternative raw materials for dairy products, alternative raw materials for fermented milk products, alternative raw materials for egg yolks, raw materials for processed soybean foods, raw materials for reducing serum cholesterol, and kidney function improvement It is used as a raw material in various food and drink applications such as raw materials for food.

○ Technology related to substitution of dairy products in foods Fresh cream and compound cream for topping (decoration), nappe (surface coating), filling, kneading, etc. for confectionery, bread, dessert, etc. (Fat is a mixture of milk fat and vegetable oil) is widely used for imparting a unique, rich milk flavor and a cool mouthfeel. In particular, fresh cream is an indispensable ingredient for pastry and cooking due to its rich body and milky taste, but it is relatively expensive and must be used within 2-3 days after opening even in refrigerated storage. Because it is difficult to store for a long time, and because the oil content is relatively high (30-50% by weight) and it is difficult to match healthy orientation, there is a need for a material that can replace fresh cream with good flavor and ease of use. .

The use of tofu and soy milk is being considered as a material that can replace the above, but foods and beverages containing soy-derived ingredients such as confectionery, desserts, beverages, soups and sauces using such ingredients are healthy. Although there was a good image, it had a peculiar blue odor derived from soybeans, and it had poor body and umami. Therefore, the market needs for food and drink containing soybean-derived raw materials with improved flavor are high.

As a method for improving the above-mentioned unique flavor derived from soybeans, Patent Document 1 adds a low-sweet saccharide composition containing 3 to 4 saccharides having a branched structure to soybean foods and beverages, and is derived from soybeans. A method for suppressing the blue odor of the heat treatment and suppressing the rough feeling produced in the heat treatment step is disclosed. Patent Document 2 discloses a sterilization having a rich feeling (kokumi) and a good flavor characterized by including a step of allowing protein cross-linking enzyme to act on soy milk or a soybean raw material in the production process of soy milk, and then sterilizing. Soymilk is disclosed. Patent Document 3 relates to an acidic soymilk beverage characterized in that soymilk is heat-treated at 130 to 150 ° C. for several tens of seconds and then acidified by lactic acid fermentation or addition of an acidic substance. There is disclosed a method for producing an acidic soy milk drink that has no unpleasant taste such as taste, has a refreshing mouth and has a rich taste.

○ Technology related to substitution of fermented dairy products in foods Next, fermented milk made by lactic fermentation of milk ingredients is eaten as cheeses and yoghurts as well as other Western confectionery, Japanese confectionery, bread, dessert, frozen confectionery, beverages, etc. It is used as a main ingredient in processed foods or as an auxiliary ingredient for topping (decoration), kneading, filling, nappe (surface coating).
Further, while using skim milk powder or the like as milk protein, a filled milk type fermented emulsion produced by blending vegetable oil and fat in place of milk fat and subjecting it to lactic acid fermentation is known (Patent Documents 4 to 7). . This emulsion is also used for the processed food in the same application as fermented milk, and imparts various functions and added values to the processed food, contributing to the development of the food industry.

On the other hand, fermented soy materials that use soy protein as a protein source do not use milk fat, so they are expected to be plant-based fermented materials that are good for health, and can be used as a substitute for general fermented dairy products such as cheese and yogurt. Some have been studied as a purpose. As raw materials containing soy protein, soy materials such as soy milk, separated soy protein, and soy flour are used.

○ Technology related to substitution of egg yolk in foods Next, egg yolk has been widely used in various foods such as seasonings, sugar beets, and confectionery because it has excellent features such as function and nutritional value. However, in recent years, consumers' awareness of health has increased, and there is a tendency to avoid eating eggs with high cholesterol content. In addition, chicken eggs that were originally said to be “price-preferred students” are concerned, however, due to the effects of disasters and avian infectious diseases in recent years, there are concerns about rising egg prices and unstable supply.

From this background, various studies on egg substitute foods have been made. For example, egg-like foods using dried egg white particles and pumpkin dried yellow particles, and egg-yaki as an example of use thereof have been proposed (Patent Document 9). In addition, as a technique using soy materials, a low cholesterol egg substitute composition containing soy protein and egg white protein, and a technique (Patent Document 10) used for bakery products (pound cake) as an application example, concentrated soymilk The technique (patent document 11) used for the mayonnaise-like food is disclosed as an emulsion containing and the example of application. Moreover, the manufacturing method of the egg substitute food using isolated whey protein and the technique applied to sponge cake, custard pudding, etc. are disclosed (patent document 12).

○ Technology related to processed soybean foods Next, tofu, yuba and fried chicken made from soybeans are traditional processed soybean foods that have been eaten for a long time in Japan. In general, water is added to soybean and ground, and the resulting kure (soybean slurry) is heated as necessary, and the soymilk obtained by separating the okara by centrifugation or filtration is used as a starting material. Various processed soybean foods are manufactured. Tofu is a typical example of processed soybean food, and various types of tofu are produced through a process of solidifying soy milk with a coagulant such as bittern. A piece of curd curd that has been cut with a coagulant and exposed to water is called “silk tofu”, and then the card is dehydrated with a filter cloth while breaking down the card, and the molded one is called “cotton tofu” . These tofu are relatively solid gels that have been sold as filled tofu sealed in plastic containers in recent years. This is common in that it has a texture of gel. These traditional tofu have long been preferred and have become an indispensable part of the Japanese diet. On the other hand, they are differentiated from traditional tofu because they are industrially cheap and have low profit margins. New value-added tofu is eagerly desired. Therefore, recently, tofu that has been placed in a container directly without molding the card and has an irregular shape that partially destroys the card structure has been sold.
In addition to tofu, other high-value-added new quality products that are differentiated from cheap conventional products are also developed and provided for other deep-fried soy processed foods such as deep-fried fried chicken, fried cancer, deep-fried chicken, and yuba. It is demanded.

Under such circumstances, development of tofu with various properties has been attempted with respect to the above-mentioned commercially available tofu. For example, Patent Document 13 describes a tofu paste obtained by mixing a thickening gelling agent, oligosaccharide or starch with tofu, stirring with a high-speed cutter, and heating and cooling. Patent Document 14 describes a tofu-containing oil / fat composition obtained by adding tofu processed into a paste to the aqueous phase and emulsifying into a water-in-oil type.
In Patent Document 15, soy milk is prepared from soybeans that have been heat-treated to reduce NSI, and this is acid precipitated to concentrate the protein, and further neutralized to redissolve the protein, and then add a coagulant. In addition, it is described that a soybean protein curd having a cream-like texture is produced by heat coagulation.

Technology for reducing serum cholesterol and improving renal function Next, Patent Document 16 is present as an application related to a composition for reducing serum cholesterol using soybean as a raw material. Further, Patent Document 17 exists as an application related to a blood cholesterol-lowering powder material. As an application related to the fractionated soybean protein material, Patent Document 18 exists. Patent Document 19 describes a soy protein material for nephropathy patients using soybean as a raw material.

JP 2006-280310 A JP 2004-261107 A JP 2007-159593 A Japanese Patent Laid-Open No. 11-9175 JP-A-9-313101 JP 2000-279121 A JP 2004-357522 A International Publication WO2006 / 135089 Pamphlet JP-A-8-298963 Special table 2007-521824 JP 2002-34503 A JP-A-2-42942 Japanese Patent Laid-Open No. 2002-209 JP 2003-38096 A Japanese Patent Publication No.61-3462 JP 2003-088334 A JP 2009-280517 A International Publication WO2006 / 129647 Pamphlet International Publication WO2009 / 110504 Pamphlet

In the present invention, food and drink containing soy-derived ingredients using conventional soybean materials such as soy milk and tofu, the defects in flavor and physical properties such as blue odor derived from the soybean material are improved, and the quality is remarkably improved. An object is to provide food and drink containing soybean-derived materials. Specific issues are listed below.

○ First issue Regarding the technology related to the replacement of dairy products in foods, the method of Patent Document 1 has a slightly uncomfortable feeling that is unique to the low-sweet sugar composition and a natural soy flavor, and suppresses the blue odor derived from soybeans. Although it was possible, it was lacking in the rich body. The method of Patent Document 2 in which a protein cross-linking enzyme is allowed to act on soy milk and then sterilized is a method that can improve both blue odor and body taste, but has a problem that delicate control of enzyme reaction conditions is necessary and is not easy. It was. Moreover, although the acidic soymilk drink of patent document 3 does not have a blue odor and has a full-bodied taste, there is a problem that the usage is limited to beverages and cooking because of its acidic flavor.
As described above, none of the conventional methods can be said to be sufficient as a soy-derived material having a rich and rich taste without a blue odor derived from soy that can replace dairy products such as fresh cream. .
Accordingly, the present invention provides a soy emulsified composition with improved flavor that can be used as a substitute for dairy products such as whipped cream, and a soy-derived raw material that does not have a blue odor derived from soy and has a rich body taste. One of the problems is to provide the contained food and drink.

○ Second issue Regarding the technology related to the substitution of fermented dairy products in foods, the preference for the richness and refreshing flavor of milk in the confectionery and bakery field was very high. It can be said that there has been little room for the plant fermentation material to enter the field by replacement. In addition, fermented soy materials are not flavorful and refreshing with a milky flavor in their own flavor, and it is easy to feel unpleasant flavors such as astringent taste and astringent taste peculiar to soybeans. In addition, the water retention and gelation properties unique to soybeans are different from those of yogurt and cheese, which can easily affect the quality of confectionery and bread, and raise the barrier to alternative use of dairy ingredients. It was.

Various approaches such as masking with flavor, mixing with other materials, protease treatment, transglutaminase treatment, selection of the type of lactic acid bacteria, optimization of lactic acid fermentation conditions, etc. are adopted to improve the problems of conventional fermented soybean materials. However, fermented soybean materials that can withstand use in the field of confectionery and bakery are still limited.
Therefore, the present invention provides an acidic soy material that has a rich flavor like fermented milk and filled type fermented emulsions, has an unfavorable taste of soybean, and has a smooth texture. One of the issues.

○ Third problem Regarding the technology related to the replacement of egg yolk in foods, the technology of Patent Document 9 can provide the rich taste required for egg yolk substitute foods only by blending pumpkin yellow particles instead of egg yolk. It wasn't. In addition, in the technique of Patent Document 10, a flavor with a blue odor derived from soy protein used as a raw material may affect the flavor of the product, and egg white protein is required. May be affected by instability. Moreover, although the technology of Patent Document 11 attempts to reduce the unpleasant odor of soymilk by concentrating soymilk, it is not always satisfactory in flavor, and the quality of the mayonnaise-like food such as the richness is still not good. There was room for improvement. In the technique of Patent Document 12, the whey protein to be used must be highly purified by an ion exchange method adsorption resin, which is subject to manufacturing restrictions and is expensive. Therefore, an egg yolk substitute that is rich, flavorful and inexpensive to supply is desired.
Accordingly, an object of the present invention is to provide an egg yolk substitute composition that is rich and flavorful, is cheaper than egg yolk, and can be stably supplied, and a food using the same.

○ Fourth issue Regarding the technology related to processed soybean foods, Patent Documents 13 and 14 both use traditional tofu obtained by a general manufacturing method, ground and processed into a paste. Technology. Since these are processed products using conventional tofu as they are, the flavor is only the flavor of the tofu itself, and the texture may be felt from the tofu gel.
In addition, the soybean protein card of Patent Document 15 requires a complicated process to make the tofu-like texture cream, and the soy milk is acid-precipitated so that it has a different flavor from the natural flavor of soybean. End up.
On the other hand, the present invention is a soy processed food having a new flavor and texture that is differentiated from conventional processed soybean foods such as tofu, or a processed soybean food having improved flavor and texture of conventional products. Is one of the issues.

○ Fifth problem Regarding the technology relating to the reduction of serum cholesterol, the present invention has a composition for reducing serum cholesterol with improved flavor as one of the problems. Moreover, about the technique regarding the improvement of a renal function, this invention makes the composition for a renal function improvement by which flavor was improved one of the subjects.

As means for solving the above problems, the present invention provides the following means.
(1) The protein content per dry matter is 25% by weight or more and the lipid content (the content as a chloroform / methanol mixed solvent extract; the same applies in the following section) is 100% by weight or more with respect to the protein content. And a soybean emulsion composition having an LCI value of 55% or more, or an acidic soybean material obtained by acidifying a raw material containing the soybean emulsion composition by lactic acid fermentation or acid addition Raw material-containing foods and beverages,
(2) The soybean emulsified composition according to (1), wherein the dietary fiber content per dry matter is 10% by weight or less and the lipid content per dry matter is 35% by weight or more, or a raw material containing the soybean emulsified composition A soy-derived raw material-containing food or drink comprising an acidic soy material obtained by acidification by lactic acid fermentation or acid addition,
(3) A dairy product or fermented dairy product substitute comprising the soybean emulsified composition or acidic soybean material according to (1) or (2) above,
(4) The dairy product or fermented dairy product substitute described in (3) above is used as a substitute for part or all of the dairy product or fermented dairy product,
(5) An acidic soybean material obtained by acidifying a raw material containing the soybean emulsified composition according to (1) or (2) by lactic acid fermentation or acid addition,
(6) An egg yolk substitute composition comprising the soybean emulsified composition according to (1) above,
(7) An egg yolk substitute composition comprising the soybean emulsified composition according to (2),
(8) The egg yolk substitute food, wherein the egg yolk substitute composition according to (6) or (7) is used as a substitute for part or all of the egg yolk,
(9) The processed soybean food, wherein the soybean emulsified composition according to (1) is used as part or all of the soybean raw material,
(10) The processed soybean food, wherein the soybean emulsified composition according to (2) is used as part or all of the soybean raw material,
(11) A composition for reducing serum cholesterol or improving renal function, comprising the soybean emulsified composition according to (1),
(12) A composition for reducing serum cholesterol or improving renal function, comprising the soybean emulsified composition according to (2),
(13) A food using the composition for reducing serum cholesterol or improving renal function according to (11) or (12),
(14) In the production of food and drink, the soybean emulsified composition described in (1) or (2) above is used in place of part or all of a raw material selected from dairy products, egg yolk and soybean raw materials, or , A method for producing a food and drink containing soybean-derived materials, characterized by being used as a composition for reducing serum cholesterol or improving renal function,
(15) The soybean emulsified composition according to (1) or (2) above is used in place of part or all of a raw material selected from dairy products, egg yolk and soy raw materials, or for reducing serum cholesterol or A method for improving the flavor or texture of a soybean-derived material-containing food or drink by using it as a composition for improving renal function.
In addition, the soybean emulsified composition of the above (1) is hereinafter referred to as “the present soybean emulsified composition”.

Further, the present invention provides the following more specific solution means included in the above solution means in accordance with specific first to fifth problems.

○ Invention of the present invention In view of the first problem related to dairy product replacement technology in foods, the present inventors have conducted various studies to obtain a soybean-derived material with improved flavor that can replace fresh cream, An insoluble fraction obtained by water extraction using processed soybean that has been modified in advance until the NSI reaches a specific range is obtained as a soybean emulsion composition in which neutral lipids and polar lipids are concentrated. Has been found to be useful as a soybean-derived material having a rich and rich taste without soybean-derived blue odor, and has completed the first invention.

That is, the first invention provides the invention including the following (1) to (7).
(1) A soy-derived raw material-containing food or drink comprising the present soybean emulsified composition,
(2) A soybean-derived material-containing food or drink comprising the soybean emulsion composition according to (1), wherein the dietary fiber content per dry matter is 10% by weight or less,
(3) A step of preparing a suspension by using a fat-containing soybean whose lipid content per dry matter is 15% by weight or more and whose NSI is processed in the range of 20 to 77, and adding the oil to the fat-containing soybean. A) separating the suspension into solid and liquid, transferring neutral lipids and polar lipids to the insoluble fraction, removing the water-soluble fraction containing protein and carbohydrate, and collecting the insoluble fraction; A soybean-derived raw material-containing food or drink comprising the soybean emulsion composition according to (1), obtained by
(4) The soy emulsified composition according to (3), which is obtained by further homogenizing the recovered insoluble fraction and then separating the solidified liquid to remove dietary fiber and recovering the supernatant. Soy-derived raw material-containing food or drink characterized by containing foods,
(5) Use of the soybean emulsified composition according to any one of (1) to (4) above in a flavor-improved soybean-derived raw material-containing food or drink,
(6) A method for improving the flavor of food-containing foods containing soybean-derived materials, wherein the soybean emulsified composition according to any one of (1) to (4) is used as an active ingredient for flavor improvement,
(7) A method for producing a food / beverage product containing a soybean-derived material, wherein the soybean emulsified composition according to any one of (1) to (4) is used as an active ingredient for flavor improvement.

○ This second invention In view of the second problem regarding alternative technology of fermented milk products in foods, the present inventors have conducted various studies using soy milk and separated soy protein as a soy material as a raw material. Even if a soybean material is used, it has been difficult to produce a flavor that has a rich body like milk and has an unfavorable flavor suppressed. In addition, it is difficult to obtain a smooth texture without the addition of other materials such as starch and polysaccharides.
Therefore, the present inventors have changed their approach and are eagerly studying so that by using a soybean material having a specific unique composition as a raw material, it has a rich body, less unfavorable flavor, and smooth. An acidic soybean material having a texture was found. Furthermore, the obtained acidic soybean material was used in place of fermented milk, and confectionery and bread having a good flavor and texture were found, and the present second invention was completed.

That is, the second invention provides the invention including the following (1) to (10).
(1) An acidic soybean material obtained by acidifying a raw material containing the present soybean emulsified composition by lactic acid fermentation or acid addition,
(2) The material according to (1), wherein the acidic soybean material is a cheese type or a yogurt type,
(3) The material according to (1), wherein the acidic soybean material is a whey separation type obtained by separating the whey after acidification and collecting the card.
(4) The material according to (1), wherein the acidic soybean material is a whey non-separable type that does not separate whey after acidification,
(5) The material according to the above (1) of the whey separation type or the whey non-separation type, in which the phosphate is added after acidifying the raw material,
(6) A food using the acidic soybean material according to (1),
(7) The food according to (2) above, wherein the acidic soybean material is used as a main ingredient, or as an auxiliary ingredient for kneading, filling, topping or nappe,
(8) A rare cheesecake-like food using the acidic soybean material according to (1) as a main ingredient,
(9) A baked cheesecake-like food using the acidic soybean material according to (1) as a main ingredient,
(10) A method for producing an acidic soybean material, characterized by acidifying a raw material containing the present emulsion emulsified composition by lactic acid fermentation or acid addition.

○ This third invention In view of the third problem related to egg yolk substitute technology in food, the present inventors have conducted intensive research, and as a result, the soybean emulsion composition has a rich and delicious egg yolk substitute composition. Obtaining the knowledge that it can be used in foods such as seasonings, confectionery, sauces, side dishes, etc., the present third invention has been completed.

That is, the third invention provides inventions including the following (1) to (9).
(1) An egg yolk substitute composition comprising the present soybean emulsified composition,
(2) The egg yolk substitute composition according to (1), wherein one or more selected from the group of sugars, starches, spices, fats and oils, antioxidants and coagulants are added,
(3) The egg yolk substitute composition according to the above (1) or (2), wherein a protein cross-linking enzyme is further acted on,
(4) An egg yolk substitute food using the egg yolk substitute composition according to any one of (1) to (3),
(5) The egg yolk substitute food according to the above (4), wherein the egg yolk substitute food is a seasoning, confectionery, sauces or sugar beet,
(6) The egg yolk substitute food according to (5) above, wherein the seasoning is mayonnaise, dressings, sauces or dry seasonings,
(7) The egg yolk substitute food according to (5), wherein the confectionery is a cream, a dessert or a baked confectionery,
(8) Use of the present soybean emulsified composition as an egg yolk substitute composition,
(9) A method for producing a yolk substitute food, characterized in that the soybean emulsion composition is used as a substitute for a part or all of a yolk raw material.

○ This Fourth Invention In view of the fourth problem related to the technology of processed soybean foods, the present inventors have conducted various studies, and as a result, water extraction was performed using processed soybeans that had been modified in advance until the NSI reached a specific range. It is obtained from the insoluble fraction as a soy emulsified composition in which neutral lipids and polar lipids are concentrated, and the soy emulsified composition is useful as a soy-derived material having a rich and rich taste without the blue odor derived from soy. I found it. And when this was replaced with a part or all of soy milk and used as a raw material for processed soybean food, it resulted in obtaining a processed soybean food having physical properties different from those of conventional soy milk and characterized by texture and flavor. The fourth invention has been completed.

That is, the fourth invention provides inventions including the following (1) to (7).
(1) The soybean processed food, wherein the soybean emulsion composition is used as a raw material,
(2) The processed soybean food according to (1), wherein the soybean emulsion composition has a lipid content of 35% by weight or more per dry matter,
(3) The processed soybean food according to (1) above, wherein the dietary fiber content in the soybean emulsified composition is 10% by weight or less per dry matter.
(4) The processed soybean food according to (1), wherein the content of lipoxygenase protein per total protein in the soybean emulsified composition is 4% or more,
(5) The processed soybean food according to the above (1), wherein the processed soybean food is tofu, yuba, soybean seasoning, deep-fried oil, cancer throb or deep-fried food,
(6) A texture or flavor improver for the production of processed soybean food, comprising the present soybean emulsion composition,
(7) A method for improving the texture or flavor of processed soybean food, characterized by using the present soybean emulsified composition as a raw material.

○ Fifth Invention In view of the fifth problem related to the technology for reducing serum cholesterol or the technology for improving renal function, the present inventors have conducted intensive research.
In Patent Document 16, it is described that the action center of the composition for reducing serum cholesterol is 11S globulin, and fractionation is performed so as to contain a large amount thereof. However, in Patent Document 16, since a fraction containing a large amount of 11S globulin is prepared using defatted soybean as a starting material, a flavor derived from defatted soybean may be included.
Patent Document 17 describes a blood cholesterol-lowering powder material. However, this also uses defatted soybean as a raw material, and since it is an essential constituent requirement to perform an organized treatment, in addition to the fact that flavors derived from defatted soybean may be included, preparation is complicated. is there.
Also in Patent Document 18, the specific disclosure uses defatted soybean as a raw material, and the obtained product may contain a flavor derived from defatted soybean.
Reference 19 describes that “non-7S / 11S-acid-precipitating soybean protein has a strong urinary albumin lowering effect”. However, since the “non-7S · 11S-acid-precipitating soybean protein” is prepared using defatted soybean as a starting material, a flavor derived from defatted soybean may be included.

In view of the situation as described above, as a result of further research, the inventor-derived emulsion composition prepared by a specific method without using defatted soybean as a starting material has a very good flavor, and It was found that it exhibits a strong serum cholesterol reducing action and a renal function improving action, and the fifth invention has been completed.

That is, the fifth invention provides the invention including the following (1) to (5).
(1) A composition for reducing serum cholesterol or improving renal function, comprising the present soybean emulsified composition,
(2) A composition for reducing serum cholesterol or improving renal function, comprising the soybean emulsion composition according to (1), wherein the lipid is unrefined soybean oil;
(3) A step of preparing a suspension by using a fat-containing soybean having a lipid content per dry matter of 15% by weight or more and having an NSI processed in the range of 20 to 77, a) adding to the fat-containing soybean A) solid-liquid separation of the suspension, transferring neutral lipids and polar lipids to the insoluble fraction, removing the water-soluble fraction containing proteins and carbohydrates, and collecting the insoluble fraction; A composition for reducing serum cholesterol or improving renal function, comprising the soybean emulsified composition according to (1) or (2), obtained by
(4) A food using the composition for reducing serum cholesterol or improving renal function according to (1),
(5) A method for producing a food using the composition for reducing serum cholesterol or improving renal function according to (3) above.

The present soybean emulsified composition enriched with neutral lipids and polar lipids obtained from fat-containing soybeans according to the first invention has no blue smell peculiar to soybeans, a rich body taste, and a flavor excellent in natural soybean taste By using the present soybean emulsified composition as a substitute for dairy products, it is possible to provide a soy-derived raw material-containing food or drink that has a significantly improved flavor.

According to the second aspect of the present invention, it is possible to provide an acidic soy material that has very few undesirable flavors such as a deteriorated odor, an acetic acid odor, and an astringent taste that are felt when lactic fermentation of conventional soy milk or isolated soy protein.
And this acidic soybean raw material can be used for the various foodstuffs in which cheese and yoghurt are utilized, and a part or all substitution of cheese and yoghurt is possible.
As an example, in Western confectionery, if this acidic soy material is used as the main raw material for rare cheesecake as an alternative to cheese, it can be made inferior to that made with cheese, is rich, and is derived from soybeans. A rare cheesecake-like food with a refreshing and smooth texture can be obtained.
In addition, even when used as the main raw material of baked cheesecake, it has a flavor that is not inferior in appearance and rich in appearance with cheese, and has a texture like a crunchy rice cake, A new baked cheesecake-like food product having characteristics different from that of a normal baked cheesecake can be obtained.

According to the third invention, by using the egg yolk substitute composition containing the present soybean emulsified composition, an egg yolk substitute food that is creamy and rich and has a good flavor can be produced.

According to the fourth aspect of the present invention, the soy emulsion composition is used as a raw material for various processed soybean foods, so that generally there is no blue smell characteristic of soybeans, a rich body taste and a natural soybean taste are imparted, and creamy A processed soy food with characteristics that are differentiated from conventional products in flavor and texture can be provided.
In particular, in the case of tofu and deep-fried food, it is softer, creamier than conventional products, and has a mouthfeel that melts in the mouth.
In the case of Yuba, it is easy to obtain a thick texture like freshly-cured Yuba (pumped Yuba).
In addition, puffed foods such as cancer pounding and deep-fried food can promote the expansion of dough raw materials when fried and cooked more than conventional products, and can give the effect of improving the puffing rate. And the expansion rate improves, The absorptive power of the seasoning liquid after cooking can also improve, and a more juicy food texture can be given.

The composition for reducing serum cholesterol or improving renal function according to the fifth invention has a good flavor and serum cholesterol reducing action or renal function improving action. By using this composition, the cholesterol reducing effect or renal function improving action is obtained. Various foods with excellent flavor and effects can be easily obtained.

It is a figure which shows the serum cholesterol density | concentration at the time of 2-week feeding of a rat. It is a figure which shows the urinary NAG activity at the time of 2-week feeding of a rat.

The soybean-derived raw material-containing food and drink of the first invention, the egg yolk substitute composition of the third invention, the processed soybean food of the fourth invention, and the composition for reducing serum cholesterol or improving renal function of the fifth invention are any Is also characterized by containing a novel “soybean emulsified composition” described below. The acidic soybean material of the second invention is also characterized by being obtained by acidifying a raw material containing the soybean emulsified composition by lactic acid fermentation or acid addition. For details, the contents described in the specification of the Japanese application (Japanese Patent Application No. 2011-108598) are incorporated, but hereinafter, the present soybean emulsification, which is a special technical feature common to the first to fifth inventions. The composition will be described.

<Soy emulsified composition>
The soybean emulsified composition used in the present invention is derived from soybean, and has a particularly high ratio of lipophilic proteins other than glycinin and β-conglycinin (or lipoxygenase protein as another index) among proteins, neutral lipids and It is an emulsified composition containing a large amount of polar lipids. That is, the protein content per dry matter is 25% by weight or more, and the lipid content per dry matter (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content per dry matter, The main characteristic is that the LCI value (Lipophilic Proteins Content Index) is 55% or more, more preferably 60% or more.

(Lipid)
In general, the lipid content is measured by an ether extraction method, but since the soybean emulsion composition contains a lot of polar lipids that are difficult to extract with ether in addition to neutral lipids, the lipid content in the present invention is chloroform: methanol. Is a value obtained by calculating the lipid content using a mixed solvent of 2: 1 (volume ratio) and the amount of extract extracted for 30 minutes at the normal pressure boiling point as the total amount of lipid. As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

The present soybean emulsified composition contains a lipid having a value higher than the ratio of the lipid content / protein content of the soy flour, and is characterized by being particularly rich in polar lipids. The lipid is a lipid derived from soybean as a raw material.

The lipid content of the present soybean emulsified composition is at least 100% by weight, preferably 120 to 250% by weight, more preferably 120 to 200% by weight, based on the protein content per dry matter. It is a feature. Although not essential for the constitution, when the lipid content is expressed in absolute amount, it is appropriate that it is 35% by weight or more, preferably 40% by weight or more per dry matter. If the soybean emulsified composition is one in which fibers and the like are removed, the lipid content can be 50% by weight or more per dry matter. The upper limit of the lipid content is not limited, but is preferably 75% by weight or less, more preferably 70% by weight or less.

(protein)
The protein content of the present soybean emulsified composition is 25% by weight or more, preferably 30% by weight or more per dry matter. The upper limit of the protein content is not limited, but is preferably 50% by weight or less, more preferably 40% by weight or less.

Analysis of protein content The protein content in the present invention is measured as the amount of nitrogen by the Kjeldahl method, and is obtained by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.

-Composition analysis of each component of protein The component composition of the protein of this soybean emulsified composition can be analyzed by SDS polyacrylamide gel electrophoresis (SDS-PAGE).
Hydrophobic interactions, hydrogen bonds, and intermolecular disulfide bonds between protein molecules are cleaved by the action of the surfactant SDS and the reducing agent mercaptoethanol, and negatively charged protein molecules follow their intrinsic molecular weight. By showing the electrophoretic distance, it exhibits a migration pattern characteristic of proteins. After electrophoresis, after staining the SDS gel with Coomassie Brilliant Blue (CBB), calculate the ratio of the density of bands corresponding to various protein molecules to the density of all protein bands using a densitometer. It can be obtained by the method to do.

(Lipoxygenase protein)
This soybean emulsified composition is characterized in that it contains a specific amount or more of lipoxygenase protein that is generally not contained in the oil body in soybean, and contains at least 4% or more per total protein in the soybean emulsion composition. , Preferably 5% or more.
When normal undenatured (NSI 90 or higher) soybeans are used as the raw material, the lipoxygenase protein exists in a soluble state, and therefore when extracted with water, it is extracted to the water-soluble fraction side. On the other hand, in the present invention, the lipoxygenase protein remains in the insoluble fraction side because it is inactivated and insolubilized in the raw soybean by heat treatment.
The increase in the proportion of lipoxygenase protein in the protein not only stabilizes the emulsified state of fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich flavor is added to the material.

In the case of lipoxygenase protein, there are usually three types, L-1, L-2 and L-3, and the content can be calculated from the intensity of these bands corresponding to the lipoxygenase protein by the above-mentioned electrophoresis method.

(Lipophilic protein)
The present soybean emulsified composition is characterized in that among the types of proteins, lipophilic proteins are contained more than general soybean materials. Lipophilic protein refers to a group of minor acid-precipitating soybean proteins other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the major acid-precipitating soybean proteins of soybean, such as lecithin and glycolipids. It accompanies many polar lipids. Hereinafter, it may be simply abbreviated as “LP”.
LP is a mixture of miscellaneous proteins, so it is difficult to identify each protein and measure the LP content precisely, but by calculating the following LCI (Lipophilic Proteins Content Index) value Can be estimated. According to this, the LCI value of the protein in the present soybean emulsified composition is usually 55% or more, preferably 58% or more, more preferably 60% or more, further preferably 63% or more, and most preferably 65%. % Or more.
When normal undenatured soybeans (NSI 90 or higher) are used as raw materials, LP exists in a soluble state, so when extracted with water, it is extracted to the water-soluble fraction. On the other hand, in the case of the present soybean emulsified composition, LP remains in the insoluble fraction side because LP is inactivated and insolubilized by heat treatment in the raw soybean.
The increase in the proportion of LP in the protein not only stabilizes the emulsified state of the fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich flavor is imparted to the material.

○ LP content estimation / LCI value measurement method
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), Obtain the staining ratio of each protein selected by SDS-PAGE. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the separated soybean protein prepared from low-denatured defatted soybean is measured by the fractionation method of methods 1 and 2 before heat sterilization, it is about 38%, so X = 38 (%). (P34 + Lx) is multiplied by the correction coefficient k * = 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.

(Table 1)

(Dry matter content)
The soybean emulsified composition usually has a fresh cream-like property, and the usual dry matter is about 20 to 30% by weight, but is not particularly limited. That is, it may be a liquid having a low viscosity by water addition, a cream having a higher viscosity by concentration, or a powder processed to be a powder.

(Manufacturing aspect of soybean emulsified composition)
The soybean emulsified composition has a water-soluble nitrogen index (Nitrogen Solubility Index, hereinafter referred to as “NSI”) of 20 to 77, preferably 20 to 70, and a full fat soybean having a lipid content of 15% by weight or more per dry matter. After the step of preparing a suspension by adding water to a fat-containing soybean, etc., the suspension is subjected to solid-liquid separation, neutral lipids and polar lipids are transferred to an insoluble fraction, and protein and sugar It can be obtained by removing the water-soluble fraction containing the quality and collecting the insoluble fraction. Hereinafter, this production mode will be described.

○ Raw material soybean and its processing As the raw material of the soybean emulsified composition, fat-containing soybeans such as full-fat soybeans or partially defatted soybeans are used. Examples of partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction. Generally, fat is contained in about 20 to 30% by weight of dry matter in full fat soybeans, and special soybean varieties have lipids of 30% by weight or more, and are not particularly limited. A material containing at least 15% by weight or more, preferably 20% by weight or more of lipid is suitable. The form of the raw material may be in the form of half cracked soybeans, grits, powder.
If it is excessively defatted and the lipid content is too small, it will be difficult to obtain a soybean-emulsified composition rich in lipids used in the present invention. In particular, defatted soybeans extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less are not preferable because the good flavor of soybeans is impaired.

In the above-mentioned fat-containing soybean, most of the protein is in an unmodified and soluble state in the natural state, and the NSI is usually over 90, but in the present invention, the NSI is 20 to 77, preferably 20 to 70. It is appropriate to use processed soybeans that have been treated. A more preferable lower limit of NSI can be 40 or more, more preferably 41 or more, still more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit of NSI can be less than 75, more preferably less than 70, and a lower NSI of less than 65, alternatively less than 60, or less than 58 can be used.
Such processed soybeans are obtained by performing processing such as heat treatment or alcohol treatment. The processing means is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.

When NSI is too low, the ratio of the protein in the soybean emulsified composition tends to be high, and the lipid content to the protein is low. Moreover, miscellaneous taste such as roasting odor due to overheating tends to occur. Conversely, when the NSI is a high value of 80 or more, for example, the protein ratio in the soybean emulsified composition decreases, and the lipid recovery rate from soybean tends to decrease. In addition, the flavor has a strong blue odor.
For example, when heat treatment with superheated steam is performed, the treatment conditions are influenced by the production environment, so it cannot be said unconditionally, but the NSI of processed soybeans is used for 5 to 10 minutes using superheated steam at approximately 120 to 250 ° C. The processing conditions may be selected as appropriate so that the value falls within the above range, and no particular difficulty is required for the processing. For convenience, commercially available soybeans with NSI processed in the above range can also be used.

NSI can be expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen recovered as filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as weight%, which is NSI.

It is preferable that the processed soybean is subjected to a tissue destruction treatment such as dry or wet pulverization, crushing, and pressure bias in advance before water extraction. In tissue destruction treatment, it may be swollen in advance by water immersion or steaming, thereby reducing the energy required for tissue destruction, and eluting and removing components with unpleasant taste such as whey protein and oligosaccharides, as well as water retention The extraction ratio of globulin proteins (especially glycinin and β-conglycinin) having a high ability and gelling ability to the total protein, that is, the transfer ratio to the water-soluble fraction can be further increased.

○ Water extraction from raw soybeans Water extraction is carried out by adding 3 to 20 times, preferably 4 to 15 times, the amount of water to fat-containing soybeans and suspending the fat-containing soybeans. The higher the rate of hydrolysis, the higher the extraction rate of the water-soluble component and the better the separation. However, if it is too high, concentration is required and costs increase. Further, when the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased.

The extraction temperature is not particularly limited. However, the higher the extraction rate of the water-soluble component, the more easily the oil and fat are solubilized, and the lower the lipid of the soybean emulsified composition. The following should be done. Alternatively, it can be carried out in the range of 5 to 80 ° C., preferably 50 to 75 ° C.

The higher the extraction pH (the pH of the soybean suspension after the addition of water), the higher the temperature, the higher the extraction rate of the water-soluble component, but the fats and oils also tend to be solubilized, and the lipid in the soybean emulsion composition tends to decrease. . Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. The upper limit can be adjusted to pH 9 or lower, pH 8 or lower, or pH 7 or lower from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the extraction rate of the protein, it is possible to adjust the pH to 9 to 12 more alkaline.

○ Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. At this time, not only neutral lipids but also most of the lipids including polar lipids are not eluted in the water extract, but transferred to the insolubilized protein or dietary fiber to make the precipitation side (insoluble fraction). is important. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side. In addition, a small amount of lipid is also eluted on the supernatant side during extraction, but it is not finely emulsified like the lipid in soy milk, and it is centrifuged at 15,000 xg or less, or about 5,000 xg or less. In this respect, it is preferable to use a centrifuge. Depending on the equipment used, the centrifugal separator can be used for ultracentrifugation of 100,000 × g or more, and in the case of the present soybean emulsified composition used in the present invention, an ultracentrifugal separator is not required. Implementation is possible.
It is also possible to add a demulsifier at the time of water extraction or after water extraction to promote the separation of lipids from soy milk. The demulsifier is not particularly limited, but for example in Japanese application (Japanese Patent Application No. 2011-108598) Demulsifiers cited in Patent Document 2 described herein may be used. However, the preparation of the soybean emulsified composition can be carried out without using a demulsifier.

By solid-liquid separation after the water extraction step, not only neutral lipids but also polar lipids are transferred to an insoluble fraction, and the fraction of the present emulsion composition can be obtained by collecting this.
When centrifugation is used as the solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. In the case of the two-layer separation method, an insoluble fraction that is a precipitation layer is collected. When using the three-layer separation method, (1) floating layer (cream fraction with the smallest specific gravity containing lipid), (2) intermediate layer (water-soluble fraction containing a small amount of protein and carbohydrate), (3) It is divided into three-layer fractions: a sediment layer (insoluble fraction rich in lipids and dietary fibers). In this case, the intermediate layer (2) of the water-soluble fraction having a low lipid content is removed or recovered, and the floating layer (1) or the precipitated layer (3) is recovered as an insoluble fraction, or (1) and (3 ).

The obtained insoluble fractions (1) and (3) can be used as they are, or, if necessary, through the concentration step, the heat sterilization step, the powdering step, etc. to obtain the present soybean emulsified composition.

○ Removal of dietary fiber When the obtained insoluble fraction contains dietary fiber, for example, if it is the fraction of (3) or (1) and (3) above, water is added if necessary, and a high-pressure homogenizer or jet cooker heater After homogenization by means of, etc., through the process of further solid-liquid separation of the homogenized liquid and collecting the supernatant, dietary fiber (ocara) can also be removed, and the rich flavor is further concentrated This soybean emulsified composition can be obtained. Proteins can be more easily extracted by adding a heat treatment step, an alkali treatment step or the like, if necessary, before or after the homogenization. In this case, the dietary fiber content per dry matter is 10% by weight or less, and more preferably 5% by weight or less. In the present invention, the dietary fiber content can be measured by the enzyme-weight method (modified Prosky method) according to the “Fifth Supplement Japanese Food Standard Ingredient Table” (Ministry of Education, Culture, Sports, Science and Technology, 2005).

(Characteristics of soybean emulsified composition)
The present soybean emulsified composition is an emulsified composition that contains lipids (neutral lipids and polar lipids) and proteins in a specific range, has a particularly high LP content of proteins, and also contains fibers as necessary. The natural taste that is inherently concentrated is concentrated, and there is no or very little unpleasant taste such as blue odor, astringent taste, astringency, etc., which has been regarded as a conventional problem, and it has a very rich flavor. .
It is possible to add water and fat to normal soy flour and isolated soy protein to make an emulsified composition similar to this soy emulsified composition, but adjust the lipoxygenase protein content or LCI value to the equivalent level It is difficult. And the soybean emulsified composition prepared by this technique is characterized by remarkably good flavor and high suitability for use as a food material compared to such an assembled product.

It is desirable from the viewpoint of flavor that the lipid in the present soybean emulsified composition is unrefined soybean oil. That is, the most preferable result can be obtained when the lipid in the present soybean emulsified composition is derived from the whole soybean, which is the raw material, and the present soybean emulsion prepared from the whole soybean by a predetermined method is, for example, It is most preferable as the action body of the composition for reducing serum cholesterol of the fifth invention.

<Soy-derived raw material-containing food and drink>
The soy-derived raw material-containing food / beverage in the present invention is broadly defined as a milk substitute composition, an acidic soybean material, an egg yolk substitute composition, or a processed soybean food as described in the first to fifth inventions described later. And the food used as a composition for reducing serum cholesterol or improving renal function.

Hereinafter, the embodiments of the first to fifth inventions having the special technical characteristics of the soybean emulsified composition will be specifically described.

<Embodiment of the first invention>
The present soybean emulsified composition used in the present first invention has the above-mentioned characteristics, and has no blue smell peculiar to soybeans and a unique richness compared to conventional tofu, soymilk and soy emulsified compositions. Have Therefore, the soy emulsified composition is widely used as a substitute for dairy products such as milk and fresh cream. It can be used for foods and drinks in which dairy products such as fresh creams such as foods, beverages, soups and sauces are used.

In addition, this soybean emulsified composition can be dried and used as a powdered soybean emulsified composition as a food raw material that substitutes whole milk powder for the food and beverage containing the soybean-derived material of the first invention. The first invention includes such a powdery soybean emulsified composition and a soybean-derived raw material-containing food using the same.

This 1st invention is a soybean origin raw material containing food / beverage product which contains this soybean emulsion composition as a dairy product substitute. More specifically, the soy-derived raw material-containing food and drink of the first invention refers to a confectionery or bakery ingredient in which dairy products such as milk, fresh cream, and whole milk powder are used, confectionery, breads, desserts, beverages In soups, soups, sauces, etc., it means that part or all of the dairy product used is replaced with the present soybean emulsified composition.

Specifically, as a raw material for confectionery or bread, an oil-in-water emulsion composition such as whipped cream used for one or more of cake, bread topping, coaching, sand, filling and kneading, It means water-in-oil emulsion compositions such as margarine and fat spread, flower pastes such as custard cream, water-containing chocolates such as ganache and raw chocolate, fluid, pasty and solid cheese-like foods.

Western confectionery and bread means general confectionery and bread such as short cakes and cheesecakes using the above-mentioned ingredients for pastry or bread. Desserts include jelly, bavaroa, pudding, frozen confectionery, ice cream, etc. used for one or more of topping, coaching, sanding, filling, and kneading one or more of the above-mentioned ingredients for Western confectionery or bread means.

As the beverages, a part or all of the dairy products such as milk, fresh cream, whole milk powder, dairy beverages, fermented beverages, fruit juice beverages, coffee creams, etc. are replaced with the present soybean emulsified composition. Means something.

Soups and sauces include soups that use dairy products such as milk, fresh cream, whole milk powder, etc., in which all or part of the dairy product is replaced with the present soybean emulsified composition. Specifically, it means soup, stew, gratin, white sauce and so on.

This first invention is the above-mentioned flavor-improved soy-derived raw material-containing food or drink, that is, the present soybean for confectionery and bread ingredients, confectionery, breads, desserts, beverages, soups, sauces, etc. Use of an emulsified composition as a dairy substitute. The amount of the soybean emulsified composition used is not particularly limited as long as its flavor characteristics are clearly shown, but is generally 0.5% by weight or more, preferably 1 to 30% by weight, most preferably 1-20% by weight. If it is less than the lower limit, the flavor characteristics of the present soybean emulsified composition are not clearly obtained, and therefore it is not preferable.

Further, in the use of the present soybean emulsified composition, at least one kind of sugar, starch, fats and oils, salt, emulsifier, emulsion stabilizer, thickener, seasoning, acidulant, spice, colorant, antioxidant, etc. It can be used together as appropriate.

Examples of sugars include maple syrup, honey, brown sugar, granulated sugar, maltose, trehalose, and maltose. Examples of starches include raw starch, hydrolyzed starch, and modified starch.

The oil and fat is not particularly limited, but cocoa butter, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, palm oil, shea fat, monkey fat, Of vegetable oils and milk fats such as coconut oil and palm kernel oil, animal fats and oils such as beef tallow, pork fat and fish oil, single or mixed oils of the above fats, or processed fats and oils which have been cured, fractionated, transesterified, etc. One or more types can be exemplified.

Examples of the emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, diacetyltartaric acid monoglyceride and the like.

Examples of the emulsion stabilizer and thickener include water-soluble soybean polysaccharide, pullulan, carboxymethylcellulose, agar, gelatin, pectin, carrageenan, guar gum, locust bean gum, sodium alginate and the like.

Examples of spices include turmeric, mustard and pepper. As the coloring agent, plant pigments such as carotene and lycopene and various synthetic pigments can be used.

Further, as antioxidants, flavones such as tocopherols, catechins and rutin, ascorbic acid derivatives, plant extracts such as rosemary and bayberry extracts can be used.

Moreover, this 1st invention improves the flavor of food-drinks containing soybean origin raw materials, such as confectionery, breads, desserts, beverages, soups, sauces, etc. which contain a soybean origin composition as a dairy product substitute. Is the method. Significantly improve the flavor of pastry, bakery, desserts, beverages, soups, sauces, etc. by using this soy emulsified composition that has a significantly improved flavor compared to conventional soybean-derived ingredients It is possible to provide a food or drink excellent in flavor by substituting part or all with milk products such as milk, fresh cream and whole milk powder.

In addition, in the first invention of the present invention, the flavor is greatly improved in the production of foods and beverages containing soy-derived ingredients such as confectionery, breads, desserts, beverages, soups, and sauces containing soy-derived compositions. It is the manufacturing method of the food-drinks containing the raw material derived from soybean. By replacing a part or all of dairy products such as milk, fresh cream and whole milk powder with this soy emulsified composition, it is easy to produce soy-derived raw-material-containing foods that are free from blueness and have richness derived from soy. can do.

<Embodiment of the second invention>
(Acid soy material)
The acidic soybean raw material obtained by acidifying the raw material containing this soybean emulsified composition by lactic acid fermentation or acid addition, and its manufacturing method are demonstrated.

Raw material The raw material of the acidic soybean material of the second invention is characterized by containing the present soybean emulsified composition. By using the present soybean emulsified composition, it is possible to obtain an acidic soy material with very little unfavorable flavor such as deteriorated odor, acetic acid odor and astringent taste felt when lactic fermentation of conventional soy milk or isolated soy protein. .
The content of the present soybean emulsified composition in the raw material can be 30 to 100% by weight, preferably 60 to 100% by weight, more preferably 90 to 100% by weight.
The protein content per dry matter in the raw material is suitably 7% by weight or more, preferably 15% by weight or more, more preferably 20% by weight or more, and preferably 50% by weight or less.
The lipid content per dry matter in the raw material is suitably 10% by weight or more, preferably 20% by weight or more, more preferably 30% by weight or more, and preferably 75% by weight or less. The lipid content per protein in the raw material is preferably 100% by weight or more, more preferably 120 to 250% by weight, and still more preferably 120 to 200% by weight.
The LCI value of soy protein contained in the raw material varies depending on the addition of the auxiliary raw material, but 55% or more is appropriate, preferably 58% or more, more preferably 60% or more, and further preferably 63%. Above, most preferably 65% or more.
The moisture content of the raw material affects the hardness of the resulting acidic soy material, and can be set as appropriate according to the desired quality, and can be 40 to 95% by weight for reference.

In addition to the soybean emulsified composition, the raw material for the acidic soybean material of the second invention includes sugars, fats and oils, starches, proteins, pH adjusters, thickening polysaccharides, gelling agents, emulsifiers, fragrances, acidulants, and antioxidants. Raw materials and additives such as agents and chelating agents can be added as appropriate.

In the case of acidification by lactic acid fermentation, assimilable saccharides may be added as a nutrient source for lactic acid bacteria as necessary. For example, glucose, fructose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharide, fructooligosaccharide, xylooligosaccharide and the like can be used. These sugar raw materials may be used alone or in combination of two or more. The amount of the assimilating saccharide is suitably 0 to 50% by weight, preferably 0 to 20% by weight, based on the solid content of the soybean emulsified composition.

The amount of lipid in the acidic soybean material of the second invention is the amount of lipid derived from the present soybean emulsified composition and sufficiently rich. In addition, fats and oils can be added separately in order to increase the fat by further increasing the fat, or to adjust the hardness of the body of the acidic soybean material. As a result, the lipid content in the acidic soybean material can be adjusted to 3 to 40% by weight.
As fats and oils to be added, one or two or more kinds selected from processed fats and oils such as animal and vegetable fats and oils, hardened oils, fractionated oils, transesterified oils, diglycerides, and medium chain fatty acid-containing fats and oils can be used. Examples of animal and vegetable oils include soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, peanut oil, monkey fat, shea fat, beef fat, milk fat, Examples include pork fat, cacao butter, fish oil, whale oil, mustard oil, etc., but it is preferable to use vegetable oil. In particular, from the viewpoint of imparting a good mouth melt texture, palm fractionated oil, rapeseed hydrogenated oil, and the like are preferable. The melting point of fats and oils can be appropriately selected in consideration of the hardness of the product, but is preferably 5 to 40 ° C.

The raw material of the acidic soybean material of the second invention can be homogenized by an appropriate homogenizing means such as a homogenizer, if necessary, such as when fats and oils are separately added. The homogenization pressure at that time affects the hardness of the structure of the cream cheese-like food, so that it can be appropriately set according to the quality desired by those skilled in the art, but generally 2.5 to 15 MPa (25 to 150 kg / cm 2). ² ) is appropriate.

-Acidification Next, the said raw material is acidified. That is, the pH of the raw material is adjusted to be acidic. As an acidifying means, a method of adding an acid, a method of fermenting lactic acid bacteria, or a method of combining them can be used. In general, a pH of 3.5 to 6.0, preferably 4 to 5.9, more preferably 5.0 to 5.8 is appropriate. What is necessary is just to adjust to the same pH range also in the case of acid addition. If the pH is too low, the acidity becomes strong and roughening tends to occur. Moreover, when pH is too high, the sour feeling by acidification will weaken, especially in the case of lactic acid fermentation, fermentation flavor will become scarce.

When adjusting pH to acid by acid addition, the acid to be used can be used without any limitation, and inorganic acids such as phosphoric acid, hydrochloric acid and sulfuric acid, and organic acids such as citric acid, malic acid, lactic acid, gluconic acid and GDL An acid can be illustrated and these can be used individually by 1 type or in mixture of 2 or more types, but it is preferable to use an organic acid on flavor.

When the pH is adjusted to acidic by lactic acid fermentation, lactic acid bacteria can be those used for fermented dairy products such as ordinary yogurt, lactic acid bacteria beverages and cheese, and are not particularly limited. For example, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus salivalus salivaius, Lactobacillus gallinarum , Lactobacillus amylovorus, Lactobacillus brevis brevis, Lactobacillus fermentum, Lactobacillus mari, Lactobacillus delbrukki, Lactobacillus johnsonii, Lactobacillus sanfrancisensis, Lactobacillus panex, Lactobacillus Comoensis, Lactobacillus italicas, Lactobacillus raikimani, Lactobacillus carbatus, Lactobacillus hirugal Lactobacillus luteri, Lactobacillus pastorianus, Lactobacillus bukuneri, Lactobacillus cellobiosas, Lactobacillus fructibolans, Lactobacillus lactis subspecies Cremolis and other Lactobacillus genus, Streptococcus thermophilus, Streptococcus Streptococcus genus such as Lactis, Streptococcus diacetyllactis, Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremolith, Lactococcus lactis subspices diacety lactis, Lactococcus lactis subtilis lactis・ Lactococcus genus such as biobars and diacetylactis, Leuconostoc mecenteroy Vinegar subsp. Cremoris, Leuconostoc lactis, it is possible to use a Leuconostoc such as Leuconostoc pseudotuberculosis eyes hand-woven death. It is also possible to use a starter in which microorganisms such as yeast other than lactic acid bacteria such as kefir bacteria are mixed.

In the second invention, the genus Bifidobacterium is also included in the lactic acid bacterium, such as Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium adrecentis, Bifidobacterium angularum, Bifidobacterium catenatum, Bifidobacterium pseudocatenatum, Bifidobacterium denthium, Bifidobacterium globosm, Bifidobacterium Phytobacterium pseudolongum, Bifidobacterium cuniculi, Bifidobacterium coelinum, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium boum, Bif D. magnum, Bifidobacterium asteroides, Bifidobacterium indicum, Bifidobacterium gallicum, Bifidobacterium lactis, Bifidobacterium inopinatum, Bifidobacterium denticorens, Bifidobacterium Fidobacterium prolam, Bifidobacterium swiss, Bifidobacterium gallinarum, Bifidobacterium luminantium, Bifidobacterium merlicum, Bifidobacterium circulare, Bifidobacterium minimum, Bifidobacterium Examples include Fidobacterium sabutyl and Bifidobacterium coryneform. Moreover, these lactic acid bacteria can be used individually or in arbitrary combinations of 2 or more types.

The addition amount of lactic acid bacteria can be adjusted according to fermentation temperature and fermentation time. The fermentation conditions are 10 to 50 ° C. for 3 to 48 hours, preferably 15 to 45 ° C. for 4 to 30 hours. The pH after fermentation can be fine-tuned appropriately using alkali or acid according to taste.

○ Separation of whey Acidified products adjusted to an appropriate pH can be subjected to a step of separating the whey by centrifugation or the like and collecting the card if necessary. When whey is separated, a whey-separated cheese-like acidic soybean material having a high solid content and a solid or semi-solid hardness can be produced, and can be adjusted to a less sour taste by separating whey. .
When whey is not separated, the solid content is low, and a liquid or pasty whey non-separable cheese-like acidic soybean material can be produced. Whether or not to separate whey can be appropriately determined in consideration of the physical properties suitable for the use of the food produced by those skilled in the art.

○ Additives Next, after acidification of the above raw material, the acidified product before separating the whey, or a card from which the whey has been removed from the acidified product, chloride such as sodium chloride and potassium chloride as necessary, and polyphosphoric acid Salts such as phosphates such as sodium can be added. These additives can be added before the acidification treatment.
In particular, by adding a polymerized phosphate such as sodium polyphosphate, the acidity can be reduced, and the addition of phosphate can improve the richness, reduce the roughness, and increase the smooth texture. Therefore, it is preferable. The amount of phosphate added is not limited, but is preferably 0.5 to 15% by weight per protein in the acidic soybean material. If the amount of phosphate is too small, the effect of reducing the roughness is reduced, and if it is too much, the astringent taste tends to be strong.

Next, heat sterilize the acidified product or curd as necessary. There are no particular restrictions on the heating conditions, but a temperature of 70 to 85 ° C. for about 1 second to 15 minutes is appropriate. After the heat sterilization, if necessary, homogenization is performed with a homogenizer or the like, and the mixture is cooled to about 4 to 10 ° C. to obtain an acidic soybean material.

○ Cheese type and yogurt type The acidic soybean material of the second invention of the present invention can be made into a cheese type material or a yogurt type material by changing the type of raw material, the type of lactic acid bacteria and the fermentation conditions (temperature, time, etc.). .
A cheese-type material refers to a material that is obtained by the same production method as that for existing cheeses or that has the same quality (hardness and flavor) as existing cheeses by adding auxiliary materials such as starch and fats and oils. Existing cheese types can be broadly divided into natural cheese and processed cheese. Typical examples of the second invention include non-aged type fresh cheese and cream cheese, and specifically as fresh cheese, cottage cheese, fromage blanc, mozzarella cheese, ricotta cheese, mascarpone, curse martu, There are feta cheese, paneer, luchamp. In addition to fresh cheese, it is also possible to use an aged cheese type material such as wash cheese, white mold cheese, blue mold cheese, semi-hard cheese, and hard cheese. Typical examples of aged cheese include Gouda cheese, Edam cheese, Camembert cheese, and cheddar cheese.
As a yoghurt type material, it is obtained by the same manufacturing method as that of an existing yoghurt, or a material having the same quality (physical properties and flavor) as an existing yoghurt by adding an auxiliary material. Existing yogurt types include yogurts made in countries around the world, such as Bulgarian yogurt in Japan and Kefir yogurt in Russia.

(Use of acidic soybean material for food)
The acidic soybean material of the second invention has a rich flavor similar to that of fermented dairy products in combination with a good rich taste of soy and a rich taste due to acidification (particularly lactic acid fermentation), and has a sharp aftertaste. Is also good and the physical properties are smooth, so that it can be used partially or entirely for various food applications similar to fermented milk products such as cheese and yogurt (fermented milk product substitute). For various foods, it can be used as a main raw material as a base for blending, or as a secondary raw material for kneading, filling, topping or nappe. The main raw material is a raw material used as a basis for blending foods, but is not limited, but generally refers to those blended in foods by 20% by weight or more. The auxiliary raw material is a raw material to be mixed, injected, adhered or applied to the main raw material serving as a base for blending.

For example, this acidic soybean material can be provided as it is as a product for eating. Moreover, processed food materials, such as a flour paste, a spread, a filling, and a sour cream, can further be manufactured by mix | blending another raw material with this acidic soybean material. In addition, it can be used as a raw material for sauces such as cream sauce and curry sauce, or can be directly used as a raw material for confectionery and bread. It can also be used for filling and topping fishery products such as chikuwa and meat products such as hamburgers.

In the field of confectionery, both confectionery and Japanese confectionery have good flavor compatibility, and among confectionery and Japanese confectionery, fresh confectionery is preferred. Western confectionery includes cheesecake, tarts, sponge cakes, pound cakes, castella, baumkuchen, cream puffs, waffles, cookies, pie, souffle, tiramisu, pudding, bavaria, and Japanese confectionery. , Yokan, Uiro, Dorayaki, Taiyaki, etc.
Hereinafter, an example of a Western confectionery will be shown as a more specific embodiment of the confectionery.

○ Rare cheesecake-like food Use whey non-separable acidic soy material as a main ingredient instead of filled-type cheese material (for example, “Fromage Blanc Assortier” manufactured by Fuji Oil Co., Ltd.) Can be created.
The acidic soybean material is preferably blended in the food in an amount of 5 to 70% by weight, preferably 20 to 60% by weight. As other raw materials, those usually used for rare cheesecakes can be used. For example, milk raw materials such as milk and cream, sugars such as liquid sugar and granulated sugar, gels such as egg white and gelatin used for meringue An agent or the like can be used. In addition, when making a pure vegetable food, soy milk, soybean powder, separated soybean protein, soybean cream prepared from these soybean ingredients, or the like can be used instead of the milk ingredients.
This rare cheesecake-like food has a quality comparable to that of a rare cheesecake made of cheese or filled type cheese, has a rich flavor, and has a smooth texture with a refreshing feel derived from soybeans.

○ Baked cake-like foods Use whey-separated acidic soy materials as the main ingredients instead of filled-type cheese materials (for example, “Crime Fromage” manufactured by Fuji Oil Co., Ltd.) to create baked cheesecake-like foods be able to.
The acidic soybean material is preferably blended in the food in an amount of 5 to 70% by weight, preferably 20 to 60% by weight. As other ingredients, those commonly used for baked cheesecake can be used, but for example, milk ingredients such as cream, sugars such as granulated sugar, white chocolate, eggs such as whole eggs and egg yolks, corn starch, etc. Can be blended with cheese dough.
This baked cheesecake-like food has a rich flavor that is not inferior in appearance to that produced with cheese or filled-type cheese. In addition, the texture is given a new texture such as a crumpled rice cake, and a new cake different from ordinary baked cheese can be obtained.

<Embodiment of Third Invention>
(Egg yolk alternative composition)
The egg yolk substitute composition of the third invention is characterized by containing the present soybean emulsified composition, and can substitute a part or all of the egg yolk blended in each food. Egg yolks that can be substituted for the egg yolk in each food by the present third invention are raw egg yolk, sterilized egg yolk, salted egg yolk, sweetened egg yolk, dried egg yolk, and the like.

The egg yolk substitute composition of the third invention is used as an egg yolk substitute composition improved in quality and physical properties by adding sugar, starch, spices, antioxidants, oils and fats, and coagulants to the soybean emulsified composition. can do. One or more of these substances can be used in combination.
In addition, the egg yolk substitute composition of the third aspect of the invention is a group of sugars, starches, spices, antioxidants, oils and fats and coagulants in which the soy emulsion composition is allowed to act on a protein cross-linking enzyme. It can be used as an egg yolk substitute composition with improved quality and physical properties by allowing a protein cross-linking enzyme to act on one added with at least one selected from

-Sugars The egg yolk substitute composition of the third invention of the present invention can be made into an egg yolk substitute composition in which a sugar is added to the soybean emulsified composition to further improve the flavor. Here, saccharides are oligosaccharides and oligosaccharides, specifically, maple syrup, honey, brown sugar, granulated sugar, sugar, caramel, fructose, fructose glucose liquid sugar, starch syrup, maltose, maltotriose, trehalose, A multitose etc. can be illustrated. One or more of these saccharides can be used in combination.
The content of the saccharide is preferably 0.5 to 50% by weight, more preferably 3 to 30% by weight in the egg yolk substitute composition.

Spices The egg yolk substitute composition of the third invention can be made into an egg yolk substitute composition in which a spice is added to the soybean emulsified composition to further improve the flavor. As spices, mustard, wasabi, thyme, basil, anise seed, clove, fennel, ginger, cinnamon, pepper, turmeric, paprika, fenugreek seed, nutmeg, star anise, oregano, laurel, marjoram, rosemary, peppermint, tarragon, Examples include dill seeds. One or more of these spices can be used in combination.
The content of the spice is preferably 0.001 to 20% by weight, more preferably 0.01 to 10% by weight in the egg yolk substitute composition.

Antioxidant The egg yolk substitute composition of the third invention of the present invention can be made into an egg yolk substitute composition in which an antioxidant is added to the soybean emulsified composition and flavor deterioration due to oxidation is suppressed. Examples of the antioxidant include tocopherol, bayberry extract, ascorbic acid, catechins, tea extract, a substance having a chelating effect such as sodium citrate, and the like. One or more of these antioxidants can be used in combination.
The content of the antioxidant is preferably 0.001 to 20% by weight, more preferably 0.01 to 10% by weight in the egg yolk substitute composition.

○ Oils and Fats The egg yolk substitute composition of the third invention can be an egg yolk substitute composition obtained by adding fats and oils to the soybean emulsified composition and imparting a physical property improving function such as imparting a body feeling. The oil and fat may be any oil and fat suitable for edible use. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, palm oil, palm kernel oil, coconut oil, monkey fat Oils and fats that have been subjected to physical or chemical treatment such as mango fat, milk fat, and the like, and further these hardened oil, fractionated oil, transesterified oil and the like can be used. These fats and oils can use 1 or more types together.
The content of the oil or fat is preferably 0.5 to 50% by weight, more preferably 3 to 30% by weight in the egg yolk substitute composition.

○ Starch The egg yolk substitute composition of the third invention of the present invention can be an egg yolk substitute composition obtained by adding starch to the present soybean emulsified composition and imparting a physical property improving function such as a body feeling. As starch, corn starch, waxy corn starch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, sago starch and the like can be used, and these modified starches can also be used. As the modified starch, for example, oxidized starch, acid-treated starch, enzyme-treated starch, starch acetate, phosphate starch, succinate starch, octenyl succinate starch, hydroxypropyl starch, cross-linked starch, wet heat-treated starch, etc. can be used. it can. One or more of these starches can be used in combination.
The content of the starch is preferably 0.5 to 50% by weight, more preferably 3 to 30% by weight in the egg yolk substitute composition.

O Coagulant The egg yolk substitute composition of the third invention of the present invention can be an egg yolk substitute composition obtained by adding a coagulant to the soybean emulsified composition to give an egg yolk-like coagulation function. Examples of the coagulant include bittern, calcium chloride, magnesium chloride, glucono delta lactone, calcium sulfate and the like. One or more of these coagulants can be used in combination.
The content of the coagulant is preferably 0.001 to 10% by weight, more preferably 0.01 to 5% by weight in the egg yolk substitute composition.

-Protein cross-linking enzyme The egg yolk substitute composition of the third invention of the present invention can be made into an egg yolk substitute composition having improved emulsifying performance such as emulsifying power by acting a protein cross-linking enzyme on the soybean emulsified composition. This high emulsification performance is exerted particularly when preparing an acidic emulsion.
The protein cross-linking enzyme is not particularly limited as long as it is an enzyme that catalyzes cross-linking of protein molecules. For example, a condensation reaction of a glutamine residue and a lysine residue involving amino groups, a condensation reaction of an asparagine residue and a lysine residue, etc. And those that catalyze reactions involving the ε-amino group. Moreover, although an amino group is not concerned, what catalyzes the condensation reaction of the thiol groups of a cysteine residue can also be used. Specific examples include transglutaminase that catalyzes the condensation of glutamine and lysine residues, and thiol / disulfide exchange enzyme that condenses thiol groups and catalyzes the formation of disulfide bonds. Can be used in combination.
Of these enzymes, transglutaminase is preferably used. The origin of transglutaminase is not particularly limited, and any of those derived from animals, microorganisms, and plants can be used. A purified enzyme may be used, or a commercially available preparation may be used.
The amount of the protein cross-linking enzyme used is preferably 0.1% by weight or more, more preferably 0.5% by weight or more, and even more preferably 0.9% by weight or more based on the solid content of the present soybean emulsion composition. Moreover, since there may be no difference in the effect even if the amount of enzyme is too large, it is preferably 15% by weight or less, more preferably 10% by weight or less.
The working temperature of the protein cross-linking enzyme is generally 10 to 80 ° C, preferably 20 to 70 ° C, more preferably 40 to 60 ° C. If the temperature is too low, the enzyme reaction may be slow, and if the temperature is too high, inactivation of the enzyme may be promoted.
The action time of the protein cross-linking enzyme is generally 0.01 to 120 minutes, preferably 1 to 60 minutes. If the action time is too short, a sufficient reaction effect may not be obtained, and even if the action time is too long, there is no difference in effect.

○ Other raw materials The egg yolk substitute composition of the third invention is added with an emulsifier, a thickener, a gelling agent, a protein, an inorganic salt, an organic salt, a colorant, a fragrance, an acidulant and the like as necessary. Can be used.

(Egg yolk alternative food)
The egg yolk substitute composition containing the present soybean emulsified composition can be used in various foods as described below. By blending an egg yolk substitute composition containing the present soybean emulsified composition, a flavorful egg yolk substitute food that is rich and has a suppressed blue odor derived from soybeans can be obtained.
The use amount of the egg yolk substitute composition containing the soybean emulsified composition is not particularly limited as long as the flavor characteristic of the soybean emulsion composition is clearly shown, but is generally 0.5 wt. % Or more, preferably 0.5 to 60% by weight, most preferably 1 to 50% by weight. If it is less than the lower limit, the flavor characteristics of the present soybean emulsified composition are not clearly obtained, and therefore it is not preferable. The egg yolk substitute food of the third invention can be produced by using a general production method used for producing each food. The egg yolk substitute food of the third invention includes the above-mentioned egg yolk substitute composition, sugars, starches, spices, antioxidants, fats and oils, coagulants, emulsifiers, thickeners, gelling agents, proteins, inorganic salts It can be produced by adding organic salts, coloring agents, fragrances, acidulants, etc., and can be produced by allowing a protein cross-linking enzyme to act on an egg yolk substitute composition.
Examples of the egg yolk substitute food of the third invention include seasonings, confectionery, sauces, sugar beet, and the like.

○ Seasoning Examples of the seasoning in the present invention include dressings, sauces, mayonnaise, and dry seasonings.
Examples of dressings include semi-solid dressings, emulsified liquid dressings, and separated liquid dressings.
Sauces are seasoning liquids used for boiling, and examples thereof include grilled meat sauce, grilled chicken sauce, teriyaki sauce, shabu-shabu sauce, meat, and seafood sauce.
Examples of mayonnaise include mayonnaise, mayonnaise-like seasonings, mayonnaise-like seasonings, and the like.
With regard to mayonnaise, by using an egg yolk substitute composition in which a protein cross-linking enzyme is allowed to act, for example, in an oily system of 70% by weight or more, even when yolk is substituted 100%, a good emulsified state is maintained. Mayonnaise with good flavor can be prepared.

○ Confectionery Examples of the confectionery in the present invention include creams, desserts, baked confectionery, and the like.
Creams are those obtained by mixing and emulsifying an oil phase and an aqueous phase, and examples thereof include custard cream, ice cream, and whipped cream.
Regarding custard cream, custard cream-like food can be prepared by using the egg yolk substitute composition of the third invention and white chocolate in combination. The white chocolate used in the third invention includes white chocolate for coating. In addition, the chocolate in this invention means the chocolate prescribed | regulated by the national chocolate industry fair trade council, the chocolate use food fair trade council, the semi-chocolate, and the chocolate use food.
The blending ratio of the white chocolate of the third invention and the egg yolk substitute composition is not particularly limited, and is generally a ratio of 1:99 to 99: 1 (weight ratio), and is appropriately weighted according to physical properties such as the melting point of white chocolate. It can be prepared by changing the ratio.
Examples of desserts include pudding, bavaroa and brulee. Examples of pudding include custard type pudding. The custard type pudding includes a grill type that is steamed in an oven and a steam type that is steam heated in a retort kettle or steamer.
Examples of baked goods include sponge cake, pound cake, chiffon cake, pancake, roll cake, castella, donut, madeleine, biscuit, cookie, brioche, muffin, waffle, brownie, souffle and the like.

Sauces Examples of the sauces in the present invention include carbonara sauce, cream sauce, cream soup, hollandaise sauce, custard sauce, tartar sauce and the like, and soup is also included as exemplified above.

○ Side dish As the side dish in the third invention, steamed rice cake, egg tofu, egg soup, etc. are mentioned.

<Embodiment of Fourth Invention>
(Processed soy food)
The soybean processed food of the fourth invention is characterized in that the soybean emulsion composition is used as a raw material. Preferably, it is a processed soybean food processed using soybean raw materials such as soy milk and powdered soybean protein, wherein a part or all of the soybean raw material is replaced with the present soybean emulsified composition. More specifically, it is tofu, yuba, soybean seasoning, deep-fried tofu, cancer throbbing, deep-fried deep-fried, soy milk for drinking, and the like categories.
The present soybean emulsified composition to be blended with processed soybean foods can be blended by replacing all or part of soybean raw materials such as soy milk and powdered soy protein which are ordinary raw materials. Thereby, the texture and flavor of the processed soybean food can be improved. Although the substitution rate depends on the type of processed soybean products, it can be 10% by weight or more of soybean raw materials such as soy milk, preferably 15% by weight or more, more preferably 20% by weight or more, and 25% by weight or more. You can also. Further, depending on the desired quality, it may be 50% by weight, 70% by weight, 90% by weight or 100% by weight. Hereinafter, although the aspect of a specific processed soybean food is demonstrated, the kind of processed soybean food is not limited to the following aspect.

Tofu Tofu can be produced by adding a coagulant to the present soybean emulsified composition or a mixture of the present soybean emulsified composition and soy milk and coagulating the protein by heating. Tofu can be produced by a known production method and can be produced without any particular difficulty. As the coagulant, bittern (magnesium chloride), calcium chloride, calcium sulfate, GDL and the like can be used. The amount of the coagulant added is not particularly limited, but may be, for example, 0.1 to 5% by weight, preferably 0.3 to 3% by weight, based on the present soybean emulsified composition and soy milk dry matter. The tofu hardness can be adjusted as appropriate by increasing or decreasing the amount of coagulant. If you want to produce a firmer tofu, add a larger amount of coagulant to produce a softer and creamier tofu. In such a case, the coagulant may be added in a small amount. In general, the tofu obtained is very creamy compared to conventional tofu, has a mouthfeel that melts in the mouth, and has a blue-smelling soybean odor and a rich flavor.
In addition, the various additives currently added in general manufacture can be added to tofu. For example, in addition to the coagulant, salts, oligosaccharides, polysaccharides, starches, proteins and the like can be added alone or in combination.

○ Yuba This soybean emulsified composition is used alone or in combination with soy milk as a raw material, and this is heated or frozen to produce a membrane-like protein denatured product. Yuba can be manufactured. The manufacturing method of yuba can be performed by a known means.
The resulting yuba has a rich texture like freshly cooked yuba (pumped yuba) and has a richer flavor than normal yuba. In addition, when modifying the texture, salts, polysaccharides, starches, proteins and the like can be added to the present soybean emulsified composition alone or in combination to prepare yuba.

Soy seasoning The soybean emulsified composition can be blended with the raw material of the seasoning to produce a soy seasoning. Examples of the seasoning include ponzu, soy sauce, mayonnaise, dressing, sauce, ketchup, sauce, dashi, etc., and liquid or powder seasonings attached to instant noodles.
The soybean emulsified composition can be blended in the seasoning, for example, 20 to 80% by weight.

○ Deep-fried / Cancered / Deep-fried Soy emulsified composition can be used as a part of the raw material, and processed soybean foods such as deep-fried, deep-fried or deep-fried can be prepared by a known production method. These processed soybean foods may use tofu as a raw material dough by a traditional manufacturing method, or a soybean protein paste obtained by kneading and emulsifying powdered soy protein, water and fat with a cutter etc. as a raw material dough Also good.
In the case of deep-fried food, if the present soybean emulsified composition is used, the same texture and flavor can be imparted to tofu as when it is used.
In addition, when this soy emulsion composition is used for deep-fried chicken or cancer, it not only gives a rich flavor of soybeans, but also promotes the expansion of the dough raw material when fried and improves the expansion rate The effect to make can be given. And the expansion rate improves, The liquid absorptivity of the seasoning liquid after cooking can also improve, and a more juicy food texture can be given.

○ Drinking soymilk Drinking soymilk is not a soymilk for the production of tofu products, but a beverage that uses soymilk that has been widely consumed by general consumers in recent years. Includes all beverages used. If this soybean emulsified composition is used for drinking soymilk, the richness and creamy feeling of soybeans can be imparted.

○ Frozen processed soybean food The processed processed food of the fourth invention has the same texture after freezing and thawing as before by freezing by adding known anti-freezing agents such as oligosaccharides, polysaccharides, starches and gelatin. It can also be set as the processed soybean food provided with freeze resistance. These can be commercialized as frozen foods such as frozen tofu, frozen yuba, deep-fried deep-fried, frozen cancer, and deep-fried frozen oil. The addition amount of the freezing denaturation inhibitor is preferably 0.1 to 10% by weight in the tofu.
For example, the conventional frozen tofu has a light and light soybean flavor, and the texture is hard and easy to taste. The effect similar to the use effect to the kind is obtained.

○ Processed dried soybean food The processed soybean food of the fourth invention is finally dried tofu, dried yuba, dried soybean by various means such as freeze drying, spray drying, microwave drying, oven drying, natural drying, and vacuum drying. Dried soybean processed products such as seasonings, fried dried oil, and powdered soy milk can be obtained.
When the processed soybean food of the fourth aspect of the present invention is fried, the fried fried food is seasoned, for example, by immersing it in a seasoning liquid containing various seasonings, and can be used as an instant ingredient. The deep-fried fried food of the fourth invention has a good swelling due to the use of the present soybean emulsified composition, so that the volume and excellent restorability can be maintained even when seasoning and maintaining the volume after drying and pouring hot water to restore it. (Removable hot water).

<Embodiment of Fifth Invention>
It has been found by the present inventor that the present soybean emulsified composition has a remarkable effect of reducing serum cholesterol and improving renal function. The serum cholesterol-reducing action and renal function-improving action can be seen by eating an appropriate amount of the soybean emulsified composition. That is, the present soybean emulsified composition can be used as an action body of a serum cholesterol reducing composition or a renal function improving composition.
The content of the soybean emulsified composition in the serum cholesterol reducing composition and the renal function improving composition of the fifth invention is 1 to 100% by weight, preferably 50 to 100% by weight, and more preferably 80%. ˜100% by weight, most desirably 100% by weight.

Moreover, it is possible to produce a food exhibiting an effect of reducing serum cholesterol or improving renal function by containing a predetermined amount of the composition for reducing serum cholesterol or the composition for improving renal function of the fifth invention. . As described above, the “food that exhibits a serum cholesterol-reducing action” and the “food that exhibits a renal function-improving action” can be easily prepared in the composition for reducing serum cholesterol of the fifth invention with good flavor and serum cholesterol. It is derived for the first time by having a reduction effect, and is achieved for the first time by the fifth invention. In addition, by using the composition for reducing serum cholesterol or the composition for improving renal function according to the fifth aspect of the invention, a food for specified health use or a special-purpose food (food for a sick person) that exhibits an action for reducing serum cholesterol or an action for improving kidney function. , Foods for people with difficulty in swallowing).
This method for producing a food exhibiting an action for reducing serum cholesterol or an action for improving renal function is technically characterized by containing the “composition for reducing serum cholesterol” or the “composition for improving kidney function” of the fifth invention. It is what has.

As described above, the embodiments of the first to fifth inventions have been described. However, all of these embodiments have a common technical feature that the specific novel soy emulsion composition described above is used. Of course, it is possible to combine two or more ideas. That is, for example, in the food used, the soy emulsion composition is a milk substitute composition and egg yolk substitute composition, a milk substitute composition and a serum cholesterol or kidney function improving composition, an egg yolk substitute composition and serum cholesterol or kidney function. It can function as a composition for improvement.

Examples of the present invention will be described below. Hereinafter, “%” and “parts” mean “% by weight” and “parts by weight” unless otherwise specified. Analysis of lipids was performed according to the chloroform / methanol mixed solvent extraction method unless otherwise specified.

(Production Example 1) Preparation of soybean emulsified composition 1
The suspension was made by adding 4.5 times the amount of water at 50 ° C. to 3.5 kg of soybean powder made into NSI 59.4 by wet heat treatment, stirred for 30 minutes while keeping warm, and extracted with water. The pH at this time was 6.7. Centrifugation of a three-layer separation method was continuously performed at 6,000 × g, and separated into (1) a floating layer, (2) an intermediate layer, and (3) a precipitation layer. And the fraction 6.3kg which combined the floating layer and the precipitation layer was collect | recovered, and the soybean emulsification composition A was prepared.

(Production Example 2) Preparation of soybean emulsified composition 2
The soybean emulsified composition A prepared in Production Example 1 was added 0.5 times by weight and further homogenized with a high-pressure homogenizer at 13 MPa, and then the homogenized liquid was heated at 142 ° C. for 7 seconds by a steam direct blowing method. The insoluble fiber was separated and removed at 6,000 × g with a continuous centrifuge, and a supernatant fraction was obtained.

The soybean emulsified compositions A and B obtained in Production Examples 1 and 2 were partially lyophilized for analysis, dried as general components, protein per dry matter (by Kjeldahl method), lipid (chloroform / methanol mixed solvent) (By an extraction method) and ash content were measured, and further, LCI value was analyzed as an estimated value of lipoxygenase protein content and LP content by SDS-PAGE. For comparison, the soy flour used as a raw material and a commercially available soybean emulsified composition “Soy Supreme Kreme” (SunOpta Grains and Foods Group, presumed to be produced by the method of US Pat. No. 6,548,102) ) And powder type) were similarly analyzed. Each analysis value is shown in Table 2.

(Table 2)

Soy emulsified compositions A and B were rich in lipid content relative to protein compared to soybean flour, and the protein composition was significantly different from soybean flour and commercially available soybean emulsified compositions. That is, since the LCI value was as high as 60 or more, LP was concentrated, and the lipoxygenase protein content was also high. The soybean emulsified composition having such a composition is a novel component composition not found in conventional soymilk or okara.
The flavors of these compositions A and B are also concentrated on the natural taste inherent in existing soymilk and soybeans, and unpleasant tastes such as the blue odor, astringency, and astringency of soybeans, which were previously considered problems. No, it had a very rich flavor. On the other hand, the commercially available soybean emulsified composition had a lower LCI value than soybean flour and a lower lipoxygenase protein than the compositions A and B, and was less flavorful and a strong flavor of green grass and astringency.

<Specific examples of the first invention>
(Example a1) Preparation of whipped cream 29.9% soybean emulsified composition B prepared in Production Example 2, 29.9% hydrogenated palm kernel oil (melting point 34 ° C.), fructose glucose sugar (FC; Oji Cornstarch Co., Ltd.) 1.4%, Oligotose (Mitsubishi Chemical Foods) 1.4%, Water 37.0%, Lecithin 0.2%, Sucrose fatty acid ester “Ryoto Sugar Ester S-570” (Mitsubishi Chemical Foods) Co., Ltd.) 0.1%, sucrose fatty acid ester “Ryoto Sugar Ester S-1670” (manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.1%, sodium polyphosphate 0.015%, 60 ° C., 15 Pre-emulsified for minutes. Furthermore, the mixture was homogenized under high pressure at 5 Mpa, and then cooled at 5 ° C. overnight to prepare a soybean-containing whipped cream stock solution. To 1 kg of the cream stock solution, 70 g of granulated sugar was added and whipped for 2 minutes 30 seconds by high-speed stirring with a Hobart mixer. The overrun of the obtained soybean-containing whipped cream was 159.4%. This soy-containing whipped cream melted in the mouth with a cool sensation, had no blue odor characteristic of soybeans, and had a high overall evaluation with a rich taste.

(Comparative Example a1)
The soybean emulsified composition B of Example a1 was dispersed in water with a commercially available soybean emulsified composition “Soy Supreme Kreme” (manufactured by SunOpta Grains and Foods Group, powder type). A soy-containing whipped cream stock solution was prepared in the same manner as in Example 1 by substituting the dispersion liquid adjusted to 18.2% equivalent to the product B. To 1 kg of the cream stock solution, 70 g of granulated sugar was added and whipped for 2 minutes and 50 seconds by high-speed stirring with a Hobart mixer. The overrun of the obtained soybean-containing whipped cream was 155.0%. The soy-containing whipped cream melted in the mouth with a cool sensation, but the soy-specific blue odor was slightly strong and the body was weak and the overall evaluation was low.

(Reference Example a1)
70 g of granulated sugar was added to 1 kg of fresh cream (oil and fat content 30%, manufactured by Takanashi Milk Industry Co., Ltd.) having a product temperature of 5 ° C., and whipped for 1 minute 30 seconds by high-speed stirring with a Hobart mixer. The overrun of the obtained whipped cream was 140.0%. This whipped cream melted in the mouth with a cool sensation, and was excellent in both milkiness and richness, and was highly evaluated.

Table 3 shows the flavor evaluation results of Example a1, Comparative Example a1, and Reference Example a1. In addition, the flavor evaluation shown in each following example is sensory evaluation by 10 panelists, and is panel average evaluation in the following evaluation criteria.
(Evaluation criteria)
-: Not felt at all ±: Not felt at all +: Feeling ++: Feeling slightly strong ++++: Feeling strong ◎: Strong and no blue odor ○: Rich and almost no blue odor △: Low in strength and blue There is a smell ×: There is no richness, strong blue odor

(Table 3)

(Example a2) Preparation of ice cream 50% of the soybean emulsified composition B prepared in Production Example 2, 11% of super white sugar, and 8% of honey (sakura pure honey) were mixed, stirred, and then stirred at 70 ° C using an ice creamer. The mixture was stirred and cooled to obtain a frozen ice cream stock solution. To 69 parts of this stock solution, 31 parts of the soybean whipped cream obtained in Example a1 were added and mixed to obtain a soy ice cream. When this soy ice cream was stored at −20 ° C. for 15 days and evaluated for flavor, it was found to have a cool and light texture, no blue odor peculiar to soybeans, and a high overall evaluation with a rich taste.

(Example a3)
50% soy emulsified composition B prepared in Production Example 2, 11% super white sugar, 7% brown sugar, 1% water were mixed, stirred, and then stirred and cooled from 70 ° C. using an ice creamer, and then frozen. A cream stock solution was obtained. To 69 parts of this stock solution, 31 parts of the soybean whipped cream obtained in Example a1 were added and mixed to obtain a soy ice cream. When this soy ice cream was stored at −20 ° C. for 15 days and evaluated for flavor, it was found to have a cool and light texture, no blue odor peculiar to soybeans, and a high overall evaluation with a rich taste.

(Comparative Example a2)
The soybean emulsified composition B of Example a2 was dispersed in water with a commercially available soybean emulsified composition “Soy Supreme Kreme” (manufactured by SunOpta Grains and Foods Group). The dispersion was adjusted to 18.2%, which was equivalent to product B, and a frozen ice cream stock solution was obtained in the same manner as in Example a2. Soybean ice cream was obtained by adding and mixing 31 parts of the soy whipped cream obtained in Comparative Example a1 to 69 parts of this stock solution. The flavor of this soy ice cream was evaluated after storage at −20 ° C. for 15 days. The taste was cool and light, but the soy-specific blue odor was slightly strong and the rich taste was weak. It was low.

(Reference Example a2)
The soy emulsion composition B of Example a2 was replaced with the fresh cream of Reference Example a1 to obtain a frozen ice cream stock solution as in Example a2. Ice cream was obtained by adding and mixing 31 parts of the whipped cream obtained in Reference Example a1 to 69 parts of the stock solution. When this ice cream was evaluated for flavor after storage at −20 ° C. for 15 days, it had a cool, light texture and excellent milkiness and richness, and was highly evaluated.

Table 4 shows the flavor evaluation results of Examples a2 to a3, Comparative Example a2, and Reference Example a2.

(Table 4)

(Example a4) Preparation of cream soup Sweet corn 30.1%, roasted onion (manufactured by Ebara Co., Ltd.) 6.0%, soybean emulsified composition A prepared in Production Example 1 15.0%, upper white sugar 3.0 %, Salt 0.3%, consomme chicken flavor powder 0.5%, baking soda 0.1%, water 45.1%, white pepper Was prepared. This soup had a thick and smooth texture, no blue odor characteristic of soybeans, and a high overall evaluation with a rich taste.

(Comparative Example a3)
Soy emulsified composition A of Example a4 was replaced with non-adjusted soymilk (solid content 6.5%, manufactured by Fuji Oil Co., Ltd.) to prepare a corn cream soup tailored with soymilk in the same manner as Example a4. This soup had a thick and smooth texture and almost no soy-like blue odor, but had a weak body.

(Reference Example a3)
A corn cream soup was prepared in the same manner as in Example a4, except that the soybean emulsified composition A in Example a4 was replaced with the fresh cream in Reference Example a1. This soup had a thick and smooth texture and a high overall evaluation with milky and rich taste.

Table 5 shows the flavor evaluation results of Example a4, Comparative Example a3, and Reference Example a3.

(Table 5)

(Example a5) Milk pudding-like raw material-containing food and beverage containing soybeans 90.81% of the soybean emulsion B prepared in Production Example 2, 9.08% sugar, bittern for tofu (41 Brix) 0.11% Were added and mixed, and then filled into a cup container and steamed at 95 ° C. for 25 minutes to obtain a milk pudding-like raw material containing soybean-derived material. This soy-derived raw material-containing food and drink had a slightly supple and smooth pudding-like texture, no blue odor peculiar to soybeans, and a high overall evaluation with a rich taste.

(Example a6) Preparation of fruit milk-like soybean beverage 9.0% of sugar was dissolved in 68.3% of water, and 17.5% of the soybean emulsion B prepared in Production Example 2 was stirred while stirring the solution. Concentrated banana juice 5.0% was added and mixed. Subsequently, 50% citric acid aqueous solution was added to adjust the pH to 6.0. Next, the mixture was heated to 70 ° C., homogenized at a high pressure at 15 MPa, heated to 93 ° C., 0.2% of banana flavor was added, and the mixture was cooled to 20 ° C. in cold water. The obtained banana flavored drink had no blue smell peculiar to soybeans, and had a high overall evaluation with a rich taste.

(Example a7) Preparation of a fruit milk-like soy beverage A mixture of 9.0% sugar and water-soluble soybean polysaccharide “Soya Five S-ZR100” (manufactured by Fuji Oil Co., Ltd.) was added to 78.4% water. The mixture was stirred and dissolved at 10 ° C. for 10 minutes. This aqueous solution was cooled to 20 ° C., and 10.2% soybean emulsion B prepared in Production Example 2 and 2.0% 5-fold concentrated white peach clear fruit juice were added and mixed. Subsequently, 50% citric acid aqueous solution was added to adjust the pH to 3.8. Next, the mixture was heated to 70 ° C., homogenized at a high pressure at 15 MPa, heated to 93 ° C., 0.1% of peach flavor was added, and the mixture was cooled to 20 ° C. in cold water. The obtained peach flavored beverage had no blue smell peculiar to soybeans and had a high overall evaluation with a rich taste.

(Example a8) Preparation of cheese souffle-like soy milk souffle (1)
In a Hobart mixer ball, 200 g of egg yolk was added, 30 g of granulated sugar was added, and lightly whipped with medium stirring. Thereafter, 300 g of soybean emulsion B and 80 g of weak flour were sequentially added while stirring at low speed. Finally, 100 g of granulated sugar and 70 g of trehalose (manufactured by Hayashibara Shoji Co., Ltd.) were added to 220 g of egg white, and a meringue foamed with stirring was added and mixed to prepare a soymilk souffle dough having a specific gravity of 0.29. 600 g of the prepared dough is poured into 8 iron plates, placed on newspaper wetted in advance, placed in an oven, baked for 18 minutes at 190 ° C and 160 ° C with an open flame, cheese souffle-like soy milk I got a souffle. The obtained cheese souffle-like soymilk souffle had a cheese souffle-like soft mouth feel and good mouth melt, no blue smell peculiar to soybeans, and a high overall evaluation with a rich taste.

(Example a9) Preparation of cheese souffle-like soymilk souffle (2)
280 g of soybean emulsion B was placed in a Hobart mixer ball, and 40 g of egg yolk, 35 g of granulated sugar, and 15 g of corn starch were sequentially added and mixed while stirring at a low speed. Furthermore, 320 g of cream cheese-like food (trade name: Creme Fromage, manufactured by Fuji Oil Co., Ltd.), egg yolk 40 g, and soft flour 20 g were added and mixed while stirring at low speed. Finally, 70 g of granulated sugar and 30 g of trehalose (manufactured by Hayashibara Shoji Co., Ltd.) were added to 150 g of egg white, and a meringue foamed with stirring was added and mixed to prepare a soymilk souffle dough having a specific gravity of 0.45. 30 g of the prepared dough was poured into an aluminum cup having a diameter of 50 mm, and baked in an oven at 180 ° C. for 30 minutes with the damper opened and placed in a hot water bath. The obtained cheese souffle-like soy milk souffle had a cheese souffle-like soft mouth feel and good mouth melt, no blue smell peculiar to soybeans, and a high overall evaluation with a cheese-like flavor and a rich taste.

<Specific example of the second invention>
(Example b1) Production of acidic soybean material (whey non-separable type) The soybean emulsified composition B obtained in Production Example 2 was used as a raw material before fermentation, and lactic acid fermented to produce a non-whey segregating type acidic soy material as described below. Prepared as follows.
0.01% by weight of a cheese type lactic acid bacteria starter manufactured by Christian Hansen Co. was added to soybean emulsified composition B adjusted to 22 ° C., and left to stand at 22 ° C. for 8 hours for fermentation. The mixture was added to 6 and boiled while stirring with a spatula, and sterilized by heating until the temperature reached 70 ° C.
Five panelists were selected for the flavor and physical properties of the obtained acidic soybean material, and the following examples and comparative examples were also evaluated. The evaluation results are shown in Table 6. The flavor of the acidic soybean material of this example was good with little miscibility and unpleasant taste and with a rich taste by fermentation. In addition, it was a loose paste, like Fromage Blanc, a kind of fresh cheese.

(Example b2) Production of acidic soybean material (whey separation type) Using the soybean emulsified composition B obtained in Production Example 2 as a raw material before fermentation, lactic acid fermentation was performed to prepare a whey-separated type acidic soybean material as follows. did.
In the same manner as in Example b1, lactic acid fermentation, pH adjustment and heat sterilization were performed, and then whey was separated and removed using a centrifuge, and the card was collected. The flavor of the obtained acidic soybean material had a good hardness like cream cheese, had little miscibility and unpleasant taste, and had a good taste due to fermentation.

(Example b3) Production of acidic soybean material (whey separation type, added before phosphate separation) Lactic acid fermentation was carried out in the same manner as in Example b2, and sodium polyphosphate was adjusted to 0.2 at the time of pH adjustment using sodium hydroxide. %, And heat sterilization and separation of whey were performed in the same manner as in Example 2. The flavor of the obtained acidic soy material has good hardness with cream cheese-like hardness, reduced roughness, less miscellaneous taste and unpleasant taste, and good taste with fermentation. It was.

(Example b4) Production of acidic soybean material (whey separation type, added after phosphate separation) After performing lactic acid fermentation, pH adjustment, heat sterilization and whey separation in the same manner as in Example b2, kneading with a kneader While adding 0.5% sodium polyphosphate dissolved in a small amount of water, the temperature was raised to 85 ° C. in order to react the phosphate with the protein. The flavor of the resulting acidic soy material is good with creamy cheese-like hardness, almost no roughness, little miscellaneous and unpleasant taste, and a rich taste from fermentation. Met.

(Comparative Example b1) Acidic soybean material using isolated soybean protein as a raw material Separated soybean protein “Fuji Pro-E” (Fuji Oil Co., Ltd.) 10% solution was used as a fermentation raw material in the same manner as in Example b1, Lactic acid fermentation, pH adjustment and heat sterilization were performed. The flavor of the obtained acidic soy material was rough and ugly, and it was difficult to eat.

(Comparative Example b2) Acid soy material made from full-fat soymilk Full-fat soymilk “Unregulated soymilk” (Fuji Oil Co., Ltd.) was used as a fermentation raw material in the same manner as in Example b1, lactic acid fermentation, pH Adjustment and heat sterilization were performed. The flavor of the obtained acidic soybean material was also rough and bitter and unpleasant.

(Comparative Example b3) Acid soy material made from commercially available soybean emulsion composition Raw soybean emulsion composition “Soy Supreme Kreme” (manufactured by SunOpta Grains and Foods Group) is used as a fermentation raw material, and water is added to solid content. Was made the same as the soybean emulsified composition of Production Example 2, and lactic acid fermentation, pH adjustment and heat sterilization were performed in the same manner as in Example b1. The flavor of the obtained acidic soy material also had a rough, bitter, and unpleasant taste that pierced the tongue, and was particularly difficult to eat, with a noticeable rotten acid odor.

(Table 6) Flavor and texture evaluation of various acidic soybean materials

(Application example b1) Rare cheesecake-like food A soy milk and soy flour mixed product "Soy Crema 15" in which 350 parts of acidic soy material obtained in Example b1 is swollen with 8 parts of powdered gelatin in 40 parts of water 15 parts (Fuji Oil Co., Ltd.) and 15 parts of liquid sugar were combined and mixed by heating and dissolving. Next, 360 parts of soy cream “Soi Krema Whip” (Fuji Oil Co., Ltd.) was mixed after whipping, and finally 100 parts of egg white and 100 parts of granulated sugar were mixed together and mixed with meringue, and the specific gravity was mixed. About 0.5 rare cheesecake-like food was obtained.
The obtained rare cheesecake-like food was inferior to the rare cheesecake prepared with cheese or filled type cheese, had a rich body, and had a smooth texture with a refreshingness derived from soybeans.

(Application example b2) Baked cheesecake-like food A mixture of 288 parts of acidic soy material obtained in Example b3 and 80 parts of granulated sugar, cream "Gato Neue 22" (milk fat 22%, Fuji Oil ( Co., Ltd.) 75 parts heated and mixed with 125 parts white chocolate “Cuberture White Cacao” (Fuji Oil Co., Ltd.) and thoroughly emulsified, then mixed with 32.5 parts whole egg A mixture of 32.5 parts of egg yolk was mixed, and finally, 19.5 parts of corn starch were mixed to prepare a dough.
Next, the dough ferry de PS8H (manufactured by Fuji Oil Co., Ltd.) was baked in an oven at 160 ° C and 160 ° C, and margarine "Message 500" (Fuji) What was made by heating and dissolving (Oil Manufacturing Co., Ltd.) was mixed. Next, 40 g of this was spread on a metal deco mold (diameter 12 cm). Pour 300g of cheese dough made of acidic soybean material on top of it, place the deco mold on a top plate with hot water at around 40 ° C, and bake around 30 minutes in an oven at 165 ° C on top and 165 ° C on bottom. The top heat was raised to 190 ° C and baked for 5 minutes to obtain a baked cheese-like food with a beautiful baked color. The obtained baked cheesecake-like food was visually inferior to that produced with cheese or filled type cheese, and became rich. With regard to the texture, a new texture like that of a boiled rice cake was given, and a new cake different from ordinary baked cheese could be obtained.

<Specific example of the third invention>
(Examples c1 to c2, comparative example c1) Application to mayonnaise According to the formulation shown in Table 7 below, ingredients other than rice vinegar and oil were mixed and stirred with a homomixer, and rice vinegar was added thereto. Further, the oil was added in several portions while continuing to stir, and stirred sufficiently to prepare mayonnaise blended with the soybean emulsified composition B obtained in Production Example 2. The control formulation was based on a formulation commonly used as a mayonnaise formulation. In addition, the yolk substitution rates in Examples c1 and c2 and Comparative Example c1 were 50, 70, and 53%, respectively.

(Table 7) Mayonnaise (%)

Table 8 shows the results of evaluation of the viscosity, texture and flavor of the mayonnaise prepared in each formulation.
The mayonnaise of Examples c1 and c2 in which 50 to 70% of the egg yolk was replaced with the soybean emulsified composition B had the same viscosity as that of the commercially available mayonnaise as a control, and a mayonnaise-like texture was obtained. Moreover, there was no blue smell of soybean, it was creamy and rich, and the flavor was good.
On the other hand, the mayonnaise of Comparative Example c1 in which 53% of egg yolk was replaced with unadjusted soymilk had a reduced viscosity and a mayonnaise-like texture could not be obtained. Moreover, although the blue smell of soybean was hardly felt, it was not good because there was no richness and the flavor was too light.

(Table 8)

(Example c3) Application to dressing 3 g of water-soluble soybean polysaccharide (Soya Five-S; manufactured by Fuji Oil Co., Ltd.) was added to 280 g of water and dissolved while stirring. Next, 70 g of sugar, 70 g of soy sauce, 10 g of salt, 160 g of vinegar, and 7 g of bonito extract are added. After thoroughly stirring and mixing, 400 g of the soybean emulsified composition B obtained in Production Example 2 was gradually added to make the total amount 1000 g. Thereafter, the mixture was further homogenized with a homomixer, heated to 90 ° C., filled into a container, and a dressing was obtained.
The obtained dressing had a rich taste and a good flavor.

(Example c4) Application to sauce 100 g of mirin was placed in a pan and boiled over fire to make boiled mirin. Next, 500 g of water and 150 g of soy sauce were added, and when boiled, 20 g of shavings were added and simmered for a while. Thereafter, the fire was stopped and the mixture was cooled at room temperature. The shavings were scraped off with gauze to prepare a soup portion.
300 g of the soup part obtained by the above method and 700 g of the soybean emulsified composition A obtained in Production Example 1 were homogenized using a homomixer, heated to 90 ° C., and filled into a container to obtain a sauce.
The obtained sauce had a smooth texture and a rich taste, and had a good flavor.

(Example c5) Application to custard cream-like food (containing maple syrup) Soy emulsified composition B 200 g obtained in Production Example 2, 15 g of weak flour, fructose-glucose liquid sugar (FC; manufactured by Oji Cornstarch Co., Ltd.), After mixing 30 g of super white sugar, 5 g of oligotose (manufactured by Mitsubishi Chemical Foods), 10 g of maple syrup (maple syrup No. 1 medium; manufactured by Kyoritsu Foods), 45 g of water were filtered once. The filtered product was put in a pan, heated, kneaded for 5 minutes after boiling, and water was added and mixed for the amount of evaporated water to prepare a custard cream-like food containing maple syrup.
The obtained custard cream-like food had a smooth texture, had a rich taste, did not feel the blue odor of soybeans, and had a good flavor.

(Comparative Example c2)
Instead of soy emulsified composition B, 200g of "Soy Supreme Kreme" (manufactured by SunOpta Grains and Foods Group, powder type) mixed with water to make the solid content 18.2% was used. A custard cream-like food was prepared in the same manner as in Example c5.
The obtained custard cream-like food was slightly lacking in richness, and a blue odor of soybean was felt, which was not preferable as a flavor.

(Example c6) Application to custard cream-like food (brown sugar combination) 200 g of soybean emulsified composition B obtained in Production Example 2, 15 g of flour, 15 g of fructose glucose liquid sugar (FC; manufactured by Oji Cornstarch Co., Ltd.), upper After mixing 32 g of white sugar, 5 g of oligotose (manufactured by Mitsubishi Chemical Foods), 5 g of brown sugar (manufactured by Ueno Sugar Co., Ltd.) and 48 g of water, the mixture was filtered once. The filtered product was put in a pan, heated, kneaded for 5 minutes after boiling, and water was added and mixed for the amount of evaporated water to prepare a custard cream-like food containing brown sugar.
The obtained custard cream-like food had a smooth texture, a rich taste, and a good flavor.

(Example c7) Application to pudding-like food 28 g of whole egg, 14 g of sugar and 58 g of the soybean emulsified composition B obtained in Production Example 2 were mixed, heated at 80 ° C., and then baked in a hot water bath (150 ° C.). A pudding-like food was prepared. The obtained pudding-like food had good texture and flavor.

(Example c8) Application to Bavaroa-like foods 92 g of soybean emulsified composition B obtained in Production Example 2 and 7 g of sugar were mixed, heated at 80 ° C., cooled to 40 ° C., and then swollen with a small amount of water in advance. 1 g of gelatin was added and cooled in a refrigerator for 4 hours to harden to prepare a bavaroa-like food.
The resulting Bavaroa-like food had good texture and flavor.

(Example c9) Application to brulee-like food After mixing 80 g of soybean emulsified composition B obtained in Production Example 2 and 8 g of sugar and 0.1 g of bittern (Brix = 41), steamed at 95 ° C. for 25 minutes in a steamer. Then, caramelized treatment was performed to prepare a brulee-like food. The obtained brulee-like food had an appropriate hardness, a smooth texture and a good flavor.

(Example c10) Application to carbonara sauce Carbonara sauce was prepared by mixing 52 g of soybean emulsified composition A obtained in Production Example 1, 25 g of powdered cheese, 15 g of bacon, and 0.5 g of baking powder.
The obtained carbonara sauce had a rich taste and a good flavor. Also, when this sauce was mixed with boiled pasta, it was easy to mix with pasta and had a good flavor.

(Example c11) Application to chawanmushi 50 g of soybean emulsified composition B obtained in Production Example 2, 25 g of egg, 120 g of soup stock and 1 g of salt are mixed, put into a mold, and steamed in a steamer at 85 ° C. for 15 minutes. Got. The resulting chawanmushi was moderately hard with a smooth texture and a good flavor.

(Example c12) Application to mayonnaise Transglutaminase (trade name: Activa, manufactured by Ajinomoto Co., Inc.) was added to the soybean emulsion composition B obtained in Production Example 2 at 0.5% (soy emulsion). 2.7% based on the solid content of composition B), react at 55 ° C. for 30 minutes, and then stop at 90 ° C. for 30 minutes to stop the reaction and obtain an egg yolk substitute composition in which transglutaminase is allowed to act It was.
40 g of this egg yolk substitute composition, 0.7 g of powdered mash, 3 g of salt, 0.25 g of sodium glutamate, 8 g of apple vinegar and acetic acid mixed to adjust the acidity to 10%, 8 g of water are mixed, and 140 g of rapeseed oil is added to the food. Mayonnaise was prepared by adding with stirring with a cutter. The mayonnaise oil content was 70%.
This mayonnaise was prepared by substituting egg yolk for 100% with egg yolk substitute composition, but the emulsified state is very good and stable, there is no special flavor like pickled soybean, and the rich taste There was good flavor.

(Example c13) Application to custard cream-like food 4 parts by weight of white chocolate (trade name: White Coaching YDV36, manufactured by Fuji Oil Co., Ltd.) was dissolved in a hot water bath at 50 ° C. A custard cream-like food was prepared by adding 3 parts by weight of the soybean emulsified composition B obtained in Production Example 2 to the white chocolate removed from the hot water bath while gently stirring.
The obtained custard cream-like food had a smooth texture, a rich taste, and a good flavor without the blue smell of soybeans.

<Specific example of the fourth invention>
(Comparative Example d1) Tofu (control)
Traditionally produced traditionally manufactured by adding 0.5 parts of bittern to 80 parts of commercial soymilk (dry matter content 11%), mixing well, filling into a container, steaming in a steamer at 95 ° C for 25 minutes, naturally cooling Got a typical tofu.
The tofu obtained was a hard and fragile gel that did not melt immediately in the mouth, and had a texture that could be finely broken by chewing.

(Example d1) Tofu 2
Add 80 parts of bittern to 80 parts of soybean emulsified composition B (dry matter content 18.2%) obtained in Production Example 2, mix well, fill into a container, cook in a steamer at 95 ° C for 25 minutes, Cooled to obtain tofu.
The obtained tofu was not as hard and brittle as the tofu of Comparative Example d1, but had a soft and crisp physical property. In addition, the mouthfeel is creamy and melts well in the mouth, rather than tofu, with a creamy pudding with a smooth mouthfeel, or a rich mouthfeel like Ankimo (ancho liver) there were. The flavor was clearly different from the tofu flavor of Comparative Example d1, and had a richer and better soybean flavor.
It was very delicious when ponzu soy sauce was applied to the obtained tofu of the fourth invention.

(Example d2) Tofu 3
In the formulation of Comparative Example d1, 8 parts, 32 parts, and 48 parts of soy milk were replaced with the soybean emulsified composition B of Production Example 2, and the substitution rate of soy milk was 10%, 40%, and 60%, respectively, in the same manner. Got tofu.
The obtained tofu had a richer flavor as the substitution rate was higher, and became a texture with a creamy feeling.

(Example d3) Soy seasoning Soy emulsified composition B obtained in Production Example 2 was mixed with 75 parts of ponzu soy sauce and mixed well to obtain a soy seasoning. When this seasoning was eaten over sashimi, it had a creamy, mellow acidity and richness, an appearance color and viscosity similar to sesame seeds, and a very good flavor compatibility with sashimi.

(Example d4) Yuba The soybean emulsion composition B obtained in Production Example 2 was filled in a flat tray to a height of 2 cm and frozen in a freezer at −20 ° C. for 10 days. When this was thawed, it became a fine yuba piece, and when it was eaten, it had a thick texture and a texture and flavor of kumage yuba. When seasoning liquid was added to this, it was able to eat more deliciously.

(Reference Example d1) Frozen tofu (control)
15 kg of water (10 ° C.) was added to 5 kg of whole soybeans and immersed for 14 hours. This was separated into soaked whey and soaked soybeans with a 10 mesh sieve. Next, the soaked soybeans were made into kure using a grinder (manufactured by Nagasawa Machinery Co., Ltd., hereinafter the same) together with 25 kg of ground water (20 ° C.). This was separated into soy milk (solid content concentration 9%) and okara using a separator (manufactured by Topher Co., Ltd., hereinafter the same). This soymilk was heat-treated at 98 ° C. for 5 minutes using an indirect heating apparatus (manufactured by Hoshitaka Co., Ltd., hereinafter the same). The obtained soymilk was adjusted to a solid content concentration of 12% at a vacuum pressure of 100 torr with a concentrator (manufactured by Nisaka Manufacturing Co., Ltd., hereinafter the same) to obtain concentrated soymilk.
Next, this concentrated soymilk was adjusted to 75 ° C., and 100 parts of the concentrated soymilk, 3 parts of waxy corn starch “Delica SE” (manufactured by Nissho Chemical Co., Ltd.) and dextrin “Sandeck 250” (Sanwa Starch) 2 parts of Kogyo Kogyo Co., Ltd. and 0.9 parts of magnesium chloride preparation “Magnes Fine TG” (Kao Co., Ltd.) were added and solidified in a mold box. The solidification temperature was 70 ° C. After solidification, steaming and heating were performed at 90 ° C. for 40 minutes. This was cooled to 20 ° C. or lower, cut into a predetermined size, and rapidly frozen in an atmosphere of about −35 ° C. to obtain frozen tofu (control).

(Examples d5 and d6) Frozen tofu The concentrated soy milk obtained in Reference Example d1 was obtained by adding the soybean emulsified composition B (solid content concentration 18.2%) obtained in Production Example 2 to the concentrated soy milk: soy emulsified composition. Product B = 70: 30 (Example d5), 40:60 (Example d6) were mixed at a ratio and prepared in the same manner as in Reference Example d1 to obtain frozen tofu.

(Reference Example d2) Frozen deep fried (control)
The tofu before freezing was prepared in the same manner as in Reference Example d1 except that the soymilk solid content concentration was 16%. This tofu was fried in rapeseed oil at 180 ° C. for 2 minutes, and then snap-frozen in an atmosphere of about −35 ° C. to obtain a frozen deep-fried (control).

(Examples d7 to d9) Frozen deep-frying The concentrated soy milk obtained in Reference Example d2 is obtained by adding the soy emulsion composition B (solid content concentration 18.2%) obtained in Production Example 2 to the concentrated soy milk: soy emulsion. Composition B = 85: 15 (Example d7), 70:30 (Example d8), and mixed at a ratio of 40:60 (Example d9), prepared in the same manner as Reference Example d1, and before freezing Tofu was prepared. This tofu was fried in rapeseed oil at 180 ° C. for 2 minutes, and then snap-frozen in an atmosphere of about −35 ° C. to obtain a deep-fried deep-fried chicken.

(Quality evaluation method)
The texture was sensory evaluated after thawing frozen tofu and deep-fried to room temperature. A smooth and tofu-like texture was scored 5 points, a hard and poorly melted mouthfeel, and a grainy texture due to the addition of starch was scored 1 point. As for the flavor, 5 points were given to feel the preferred bean flavor, and 1 point was given to those that did not feel the bean taste. Evaluation was performed by a five-point scoring method with five panelists.

(Table 9) Effect of adding soybean emulsified composition B to frozen tofu

(Frozen tofu evaluation)
Reference Example d1 had a light flavor with little rich soybean flavor. Moreover, the texture was hard and was the same texture as the conventional tofu.
In the case of the concentrated soymilk: soy emulsified composition B = 70: 30 in Example d5, the rich (bright) flavor of soybean is felt compared to Reference Example d1, yet it does not smell blue, and the texture is The texture was soft and smooth with good mouth melting, and the tofu grains melted when chewed.
In the case of the concentrated soymilk: soy emulsified composition B = 40: 60 in Example d6, a thicker soybean flavor is felt compared to Example d5, and the texture is very soft like pudding. It was smooth and melted well in the mouth, with a creamy texture.

(Table 10) Additive effect of soybean emulsified composition B on deep-fried frozen silk

(Evaluation of deep-fried silk)
In Reference Example d2, the rich flavor of soybean was small and light. In addition, the texture was hard, and it did not melt immediately in the mouth, but the mouth melted was bad.
In the case of concentrated soymilk: soy emulsified composition B = 85: 15 in Example d7, a slightly soy flavor was felt compared to Reference Example d2, and a change to a soft and smooth texture was felt.
In the case of the concentrated soymilk: soy emulsified composition B = 70: 30 in Example d8, a thicker soybean flavor is felt than in Example d7, and the texture is soft and smooth. there were.
In the case of the concentrated soymilk: soy emulsified composition B = 40: 60 in Example d9, the rich soybean flavor is more strongly felt compared to Example d8, and the texture is very soft and smooth and melts in the mouth. Was also very good and had a very creamy texture.

From the results of Examples d5 to d9 and Reference Examples d1 and d2, the substitution rate of the soy emulsion composition B with respect to soy milk is preferably 15% or more, and more preferably 20% or more. A rich soybean flavor was imparted, and a soft and smooth texture was achieved.

(Reference Example d3) Cancer pound 1 (control)
As a soy protein raw material, powdered separated soy protein “Fuji Pro E” (Fuji Oil Co., Ltd., the same in the following examples) 450 parts, rapeseed oil 360 parts and water 1420 parts are put into a silent cutter, and about 20 parts. The mixture was kneaded at 0 ° C. and uniformly emulsified for 3 minutes to prepare an emulsion. To this emulsion, 15 parts of seasoning, 18 parts of okara and 30 parts of flour were added, and 150 parts of diced carrot and 9 parts of sesame were added and mixed to obtain a dough.
The dough was formed into a diameter of 58 mm, a thickness of 10 mm, and one piece of 27 g with a molding machine. This is heated in the low temperature part (92 to 135 ° C) for 8 minutes and in the high temperature part (155 to 180 ° C) for 1 minute and 30 seconds. After air cooling, it is rapidly frozen at -35 ° C to obtain frozen cancer. It was.

(Example d10) Cancer pounding 2 (with soybean emulsified composition B)
In the preparation of the cancer mushroom of Reference Example d3, water was completely replaced with the soybean emulsified composition B obtained in Production Example 2, and the others were similarly obtained.
The resulting cancer mushroom has a sponge-like structure inside, is larger than conventional cancer mushrooms, maintains a volume even after boiling, contains a seasoning liquid, and has an unprecedented juicy mouthfeel. Had a texture. In addition, the flavor had the original richness of soybeans.

(Comparative Example d2)
In the method for producing cancer cancer of Reference Example d3, the whole amount of water was replaced with whole soybean soy milk (solid content: 9.1%, protein: 4.7%, oil content: 3.6%). I got back.

(Comparative Example d3)
In the cancer-drinking production method of Reference Example d3, the entire amount was replaced with a kneading cream “Milrea” (solid content 28.4%, oil content 15.0%, manufactured by Fuji Oil Co., Ltd.) instead of water. I got cancer.

(Examples d11 to d14) Cancer return 3 (change in blending amount of soybean emulsified composition B)
Proteins contained in dough by blending 142 parts, 355 parts, 710 parts and 1420 parts of soybean emulsified composition B obtained in Production Example 2 in the dough preparation method of Reference Example d3 per dough preparation The amount of water was adjusted so that the amounts were equal, and in the same manner, the other cancers were finally obtained in the same manner with a water substitution rate of 10%, 25%, 50%, and 100% (Examples d11 and d12). , D13, d14). As for the obtained cancer mushroom, as the blended amount of the soybean emulsified composition B was increased, the volume after fried food was increased, and a cancer mushroom that contained a seasoning liquid was obtained.

(Evaluation methods)
The obtained cancer squirrel was measured by visually observing the degree of swelling of the dough and measuring the long side (X), short side (Y), and thickness (H) with a caliper. The volume was calculated from mm), and the expanded state after the frying was confirmed. The volume (V) was calculated as V≈R ² × 3.14 × H, where ½ of the average value of the long side and short side was the radius (Rcm). The numerical value was expressed as a ratio (%) when the volume of Reference Example 3 was 100.
Then, it was boiled for about 15 minutes in a Japanese-style seasoning liquid (2 tablespoons of soy sauce, 4 tablespoons of sugar, 4 teaspoons of mirin, 4 teaspoons of sake, 800 cc of soup stock), then taken out and weighed. Then, the absorption ratio of the seasoning liquid of the cancer pounding was measured by the ratio (%) of the cancer pounding weight after boiling to the weight of the cancer pounding before cooking.
Furthermore, the flavor, shape (swelling) and liquid absorbency of cancer-likeness were evaluated in five levels: (++++) very good, (++) good, (+) slightly good, (±) normal, (−) bad. .

(Table 11)

(Evaluation results)
From Examples d10 to d14 and Comparative Examples d2 and d3, as a measure of the substitution rate of the soy emulsified composition B with respect to water that provides a sufficient addition effect, the substitution rate of the soy emulsified composition B with respect to water is 10% or more. If it is preferably 25% or more, more preferably 50% or more, the shape after frying has a thickness and a cancerous rejuvenation can be obtained. The inside had a fine sponge-like structure, and after boiling it well contained the seasoning liquid, and it was possible to obtain a succulent and thrilling cancer.

(Reference example d4) Fried chicken 1 (control)
500 parts of powdered soy protein, 60 parts of fat (palm oil), 1550 parts of water, 25 parts of corn starch and 5 parts of salt are put into a silent cutter, kneaded at about 20 ° C., and uniformly mixed and emulsified for 3 minutes. An emulsion was prepared. Thereafter, 12 parts of magnesium chloride dissolved in 15 parts of water was added, and the mixture was further mixed for 1 minute to prepare a dough having an appropriate hardness. This dough was molded into 65.5 × 46 mm, 15.5 g using a molding machine. This was fried in a three-stage fryer (4 minutes at 70 ° C., 2 minutes at 110 ° C., 4 minutes at 170 ° C.) using a 100 × 77 mm mold to obtain fried chicken.

(Example d15) Deep-fried oil 2 (containing soybean emulsified composition B)
In the production of fried chicken of Reference Example d4, fried chicken was obtained in the same manner as Reference Example d4 except that 760 parts of 1550 parts of water were replaced with the soybean emulsified composition B obtained in Production Example 2.
The obtained fried chicken had a plump appearance and the inside was a fine texture. Compared to conventional fried chicken, it has a flavor with a rich soybean-derived taste, and when seasoned with a seasoning liquid, the seasoning liquid is well absorbed and a juicy seasoned fried food is obtained.
This fried chicken was further fried and drained so that the weight of the seasoning liquid was 1: 1, and then heat-dried to obtain a deep-fried fried chicken with a volume (thickness) close to that before seasoning. The seasoned dry fried chicken was well returned to the hot water, and a deep-fried fried chicken well containing the seasoning liquid was obtained.

(Comparative Example d4)
Reference Example d4, except that 760 parts of 1550 parts of water were replaced with whole soybean soy milk (solid content: 9.1%, protein: 4.7%, oil content: 3.6%). In the same manner as above, fried chicken was obtained.

(Comparative Example d5)
Reference Example, except that 760 parts of water 1550 parts were replaced with kneading cream “Milrea” (solid content 28.4%, oil content 15.0%, manufactured by Fuji Oil Co., Ltd.) Fried chicken was obtained in the same manner as d4.

(Examples d16 to d19) Deep-fried oil 3 (change in blending amount of soybean emulsified composition B)
In the production of deep-fried oil of Reference Example d4, 500 parts of powdered soy protein and 60 parts of rapeseed oil were used, and the soybean emulsified composition B obtained in Production Example 2 was 150 parts, 380 parts, 760 parts, 1525 per dough preparation. The water content is adjusted so that the amount of protein contained in the dough is equal, and the rest of the frying is 10%, 25%, 50%, and 85%. Obtained (Examples d16, d17, d18, d19).

(Evaluation methods)
The resulting deep-fried fried food was measured by visually observing the degree of expansion of the dough, then measuring the size of the long side, short side, and thickness with calipers, calculating the volume from the average value of 5 pieces (mm), The swelling state of was confirmed. The numerical value was expressed as a ratio (%) when the volume of Reference Example 4 was 100.
And the obtained fried chicken was boiled for about 3 minutes with a Japanese-style seasoning liquid, then taken out and weighed. And the absorptivity of the fried seasoning liquid was measured by the ratio (%) of the weight after cooking to the weight before cooking.
Furthermore, the flavor, shape (bulge) and liquid absorbency of fried chicken were evaluated in five levels: (++++) very good, (++) good, (+) slightly good, (±) normal, and (−) bad.

(Table 12)

(Evaluation results)
From Examples d15 to d19 and Comparative Examples d4 and d5, as a measure of the substitution rate of the soy emulsified composition B with respect to water that provides a sufficient addition effect, the substitution rate of the soy emulsified composition B with respect to water is 10% or more. If it is preferably 25% or more, more preferably 50% or more, the shape after frying has a thickness, and a deep fried chicken can be obtained. The inside had a fine sponge-like structure, and after boiling it well contained the seasoning liquid, and a fried chicken with a juicy taste could be obtained.

<Specific examples of the fifth invention>
(Example e1, comparative example e1) Serum cholesterol reduction test Serum cholesterol was measured by feeding a rat with the formulation shown in Table 13 to rats.

(Table 13) Feed formulation

Note) Crude protein content in the diet (CP) = Casein 10% + sample-derived 10%, and the oil content in the diet is supplemented with soybean oil to meet the “Soy emulsified composition B” food content (20%). Two types of baits with the same protein mass and oil content were prepared. Casein's CP was 88%.

○ Test method Animals: Zucker fatty rats Number of animals, period: n = 6 × 2 groups, 2 weeks Evaluation sample: Casein, soy emulsion composition B
Operation: <Body weight, food intake> Daily measurement <Blood collection> Total 2 times (on the way, during final dissection)
Analysis: <Cholesterol-related> Serum cholesterol concentration (Fuji Dry Chem)

○ Test result Serum cholesterol concentration is significantly lower in the test group using soybean emulsified composition B (Example e1) after 2 weeks of feeding than in the test group using Casein (Comparative Example e1) showed that. The serum cholesterol concentration in the rat at the start of the test was 144.7 ± 4.7 mg / dl (mean value ± SE). Zucker fatty rats are mutants exhibiting marked obesity, and it is known that serum cholesterol levels increase with age.
Comparative Example e1 shows that serum cholesterol elevation associated with aging in Zucker fatty rats does not inhibit any casein-based diet, whereas Example e1 actively promotes serum cholesterol elevation associated with aging in Zucker fatty rats. Has been shown to be suppressed.

(Example f1, comparative example f1) Urinary NAG activity reduction test Rats were fed with the diet shown in Table 14, and NAG (β-N-acetyl-D-glucosaminidase) in urine was measured. NAG is widely distributed in organs, but since it is a fairly large enzyme, serum enzymes rarely appear in urine. By quantifying the amount of NAG in urine, degeneration and destruction of tubular epithelial cells You can know such injuries.
(Table 14) Feed formulation

○ Test method Animals: Zucker fatty rats Number of animals, period: n = 6 × 2 groups, 2 weeks Evaluation sample: Casein, soy emulsion composition B
Operation: <Body weight, food intake> Daily measurement <Blood collection> Total 2 times (on the way, during final dissection)
Analysis: Urinary NAG activity (NAG Test Shionogi), Urinary protein (Tonein TP)

○ Test result The urinary NAG activity showed a significantly lower value in the test group using soybean emulsified composition B by feeding for 2 weeks compared to the test group using Casein. The Zucker fatty rat is a mutant exhibiting remarkable obesity, and nephropathy is known to occur as a complication with aging.
In Comparative Example f1, it was shown that the occurrence of nephropathy accompanying aging in Zucker fatty rats was not suppressed at all by Example f1, while it was shown that it was positively suppressed.

The first to fifth inventions can be used for the production of various foods in which soybean-derived materials are used as raw materials for various purposes.
For example, in the manufacture of confectionery, breads, desserts, beverages, soups, sauces, etc., a part or all of dairy products such as milk, fresh cream, whole milk powder, etc. By substituting with a greatly improved soybean emulsified composition, a food-derived food containing a soybean-derived material with a significantly improved flavor can be provided.
In addition, for example, by using the composition for reducing serum cholesterol or the composition for improving renal function of the fifth invention, a consumer can reduce serum cholesterol or improve renal function through eating habits. Therefore, in the food industry, it is possible to develop products that stimulate new demand.

Claims

The protein content per dry matter is 25% by weight or more, the lipid content (the content as a chloroform / methanol mixed solvent extract, the same in the following claims) is 100% by weight or more with respect to the protein content and LCI A soybean-derived material containing a soybean emulsion composition having a value of 55% or more, or an acidic soybean material obtained by acidifying a raw material containing the soybean emulsion composition by lactic acid fermentation or acid addition Food and drink.
2. The soybean emulsified composition according to claim 1, wherein the dietary fiber content per dry matter is 10% by weight or less and the lipid content per dry matter is 35% by weight or more. A soy-derived material-containing food or drink comprising an acidic soybean material obtained by acidification by addition.
A dairy product or fermented dairy product substitute comprising the soybean emulsified composition according to claim 1 or an acidic soybean material.
The dairy product or fermented dairy product substitute according to claim 3 is used as a substitute for part or all of the dairy product or fermented dairy product.
An acidic soybean material obtained by acidifying a raw material containing the soybean emulsified composition according to claim 1 by lactic acid fermentation or acid addition.
An egg yolk substitute composition comprising the soybean emulsified composition according to claim 1.
An egg yolk substitute composition comprising the soybean emulsified composition according to claim 2.
The egg yolk substitute composition according to claim 6, wherein the egg yolk substitute composition is used as a substitute for part or all of egg yolk.
The soybean processed food according to claim 1, wherein the soybean emulsified composition according to claim 1 is used as part or all of a soybean raw material.
A soybean processed food, wherein the soybean emulsified composition according to claim 2 is used as part or all of a soybean raw material.
A composition for reducing serum cholesterol or improving renal function, comprising the soybean emulsified composition according to claim 1.
A composition for reducing serum cholesterol or improving renal function, comprising the soybean emulsified composition according to claim 2.
A food using the composition for reducing serum cholesterol or improving renal function according to claim 11.
In the production of food and drink, a soybean emulsion composition having a protein content per dry matter of 25% by weight or more, a lipid content of 100% by weight or more with respect to the protein content, and an LCI value of 55% or more, A soy-derived material-containing food or drink characterized by being used as a substitute for part or all of a raw material selected from egg yolk and soy raw material, or as a composition for reducing serum cholesterol or improving renal function Manufacturing method.
A soy emulsified composition having a protein content per dry matter of 25% by weight or more, a lipid content of 100% by weight or more with respect to the protein content, and an LCI value of 55% or more is selected from dairy products, egg yolk and soy materials. A method for improving the flavor or texture of a soy-derived raw material-containing food or drink by using it in place of part or all of the raw material to be used, or as a composition for reducing serum cholesterol or improving renal function.