WO2012169348A1 - Nouvelle application d'une matière protéique de soja à teneur réduite en matières grasses dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja - Google Patents

Nouvelle application d'une matière protéique de soja à teneur réduite en matières grasses dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja Download PDF

Info

Publication number
WO2012169348A1
WO2012169348A1 PCT/JP2012/063112 JP2012063112W WO2012169348A1 WO 2012169348 A1 WO2012169348 A1 WO 2012169348A1 JP 2012063112 W JP2012063112 W JP 2012063112W WO 2012169348 A1 WO2012169348 A1 WO 2012169348A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat
reduced
milk
food
soybean
Prior art date
Application number
PCT/JP2012/063112
Other languages
English (en)
Japanese (ja)
Inventor
佐本　将彦
金森　二朗
柴田　雅之
司 木山
昌伸 柳澤
真衣 神田
さゆり 北川
雄亮 宍戸
芦田　茂
貴康 本山
久美子 吉岡
釘谷　博文
将志 淺野間
河野　光登
Original Assignee
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2011126870A external-priority patent/JP5879756B2/ja
Priority claimed from JP2011270828A external-priority patent/JP5879997B2/ja
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to US14/123,850 priority Critical patent/US9101150B2/en
Priority to CN201280027917.XA priority patent/CN103596442B/zh
Priority to KR1020137034176A priority patent/KR101564985B1/ko
Publication of WO2012169348A1 publication Critical patent/WO2012169348A1/fr

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P13/00—Drugs for disorders of the urinary system
    • A61P13/12—Drugs for disorders of the urinary system of the kidneys
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a soy-derived raw material-containing food or drink using a soybean material as a raw material in various applications. More specifically, this invention relates to the milk substitute composition containing the component (raw material) derived from soybean, and the milk substitute food / beverage products using this. The present invention also relates to an egg white substitute composition containing a raw material derived from soybeans and an egg white substitute food using the same. The present invention also relates to a composition for improving renal function.
  • Soy materials such as soy milk, tofu and isolated soy protein are used as raw materials in various food and beverage applications such as alternative raw materials for dairy products, alternative raw materials for fermented dairy products, alternative raw materials for egg white, and raw materials for improving kidney function. in use.
  • soybean-derived materials such as tofu, soymilk, and powdered soy protein has been studied for a long time as an alternative to milk materials (eg, soymilk whipped cream of Patent Document 1).
  • soybean contains lipids containing a large amount of unsaturated fatty acids such as linoleic acid and linolenic acid, flavor deterioration due to oxidation becomes a problem when using full-fat soy flour, soy milk, and tofu.
  • Patent Document 4 discloses a dressing that does not use egg yolk using octenyl succinic acid-treated starch. However, the modified starch with chemical treatment has been avoided, and there has been a problem that the object of use is restricted.
  • Patent Document 5 describes a baking powder mix using soy protein instead of egg white, but soy protein requires ultrafiltration and lacks practicality.
  • Patent Document 6 describes mayonnaise rich in baking resistance without using eggs.
  • protein is not actively used, and there is concern about long-term stability.
  • an object of the present invention is to provide a food material that can be used as an alternative to eggs and that can make a large number of foods that have been conventionally produced or cooked using eggs.
  • the present invention has as one of the problems a composition for improving renal function with improved flavor.
  • the present invention provides the following means.
  • the total content of protein and carbohydrate per dry matter is 80% by weight or more, and the lipid content (the content as a chloroform / methanol mixed solvent extract; the same in the following section) is 10% of the protein content.
  • a milk substitute composition comprising a reduced-fat soy protein material having a weight percent less than 200%, and the sum of campesterol and stigmasterol as plant sterols is 200 mg or more per 100 g of lipids, (2) The lipid content is less than 8% by weight with respect to the protein content, the sum of campesterol and stigmasterol as plant sterols in the reduced-fat soy protein material is 230 mg or more per 100 g of lipid, and the LCI value
  • a milk substitute composition comprising the reduced-fat soy protein material according to (1), wherein the milk substitute composition is 40% or less, (3) Milk substitute food and drink using the milk substitute composition according to (1), (4) Milk substitute food and drink using the milk substitute composition according to (2), (5) A soy lactic acid fermented food or drink obtained by fermenting a raw material containing the milk replacement composition according to (1) with lactic acid bacteria, (6) A soybean lactic acid fermented food or drink characterized by being obtained by fermenting a raw material containing the milk replacement composition according to (2) with
  • the present invention provides more specific solution means included in the above solution means in accordance with specific first to third problems.
  • the first invention provides the invention including the following (1) to (12).
  • a milk replacement composition comprising the present reduced-fat soy protein material, (2) The milk substitute composition according to (1), wherein the soy protein material is soy milk or separated soy protein, (3) The milk replacement composition according to (1) or (2), which is a milk powder type, a concentrated milk type, or a liquid milk type, (4) The milk replaceable composition according to any one of the above (1) to (3), wherein fats and oils are further added and the emulsified form is oil-in-water emulsification. (5) The milk replaceable composition according to any one of (1) to (4), further comprising a saccharide.
  • This second invention In view of the second problem related to the alternative technique of egg white raw material in food, the present inventors have conducted extensive research and as a result, used a reduced-fat soy protein material that can be obtained by a special preparation method. Thus, they found that they have a good egg white substitute ability, and completed the second invention.
  • the second invention provides the invention including the following (1) to (9).
  • (1) An egg white substitute composition using the reduced-fat soy protein material (2) The egg white substitute composition according to (1), wherein the soy protein material is soy milk or separated soy protein, (3) The egg white substitute composition according to the above (1) or (2), wherein fats and oils are added and the emulsion form is an oil-in-water emulsion, (4) The egg white substitute composition according to the above (1) or (2), which is a bubble-containing solution or a bubble-containing fluid.
  • the egg white substitute composition according to the above (1) or (2), which is a fluid or gel (6) The egg white substitute composition according to any one of (1) to (5), wherein a saccharide is further added, (7)
  • the reduced-fat soy protein material prepared by a specific method without using defatted soybean as a starting material has a very good flavor, and The present invention was completed by finding that it has an action of improving renal function.
  • the third invention provides an invention including the following (1) to (3).
  • the novel reduced-fat soy protein material having a clean soybean flavor which has no blue odor or processed odor, which is a problem with conventional soybean materials, and has little deterioration in flavor over time.
  • an egg white substitute composition and an egg white substitute food can be obtained without using an egg.
  • the composition for improving renal function according to the third invention has good flavor and renal function improving action, and by using this composition, various foods having excellent flavor and improving kidney function are easily obtained. be able to.
  • the milk substitute composition of the first invention, the egg white substitute composition of the second invention, and the composition for improving renal function of the third invention all have the same novel “reduced soy protein” described below. It is characterized by including "material”. For details, the contents described in the specification of the Japanese application (Japanese Patent Application No. 2011-108598) are incorporated, but hereinafter, the present fat reduction, which is a special technical feature common to the first to third inventions. The soy protein material will be described.
  • the reduced-fat soy protein material used in the present invention is derived from soybeans, and is mainly composed of proteins mainly composed of glycinin and ⁇ -conglycinin.
  • soy milk water-soluble components such as sugar and ash are relatively While a large amount is contained, dietary fiber is removed, and lipids are those in which both neutral lipids and polar lipids are reduced, and the amount of LP such as lipoxygenase protein is low.
  • the total content of protein and carbohydrate per dry matter is 80% by weight or more
  • the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content, as plant sterols
  • the sum of campesterol and stigmasterol is 200 mg or more per 100 g of lipid.
  • soy protein material specifically includes soy milk, but the soy protein material other than soy milk includes soy protein material with the protein purity increased from the soy milk as a raw material, typically soy milk.
  • soy protein material from which water-soluble components such as saccharides and ash are removed to increase the purity of the protein, and the protein of the soymilk or separated soy protein that has been further fractionated to increase the purity of glycinin or ⁇ -conglycinin Examples include soy protein.
  • These isolated soybean protein and fractionated soybean protein can be produced by a known method.
  • This low-fat soy protein material is the main ingredient that saccharides and protein occupy most of the dry matter, and the content of carbohydrates (dry matter excluding lipid, protein and ash) is the dry matter when expressed in total with protein 80% by weight or more, preferably 85% by weight or more.
  • the residual component of the dry matter is almost composed of ash and a small amount of lipid, and the ash is usually 15% by weight or less, preferably 10% by weight or less per dry matter.
  • dietary fiber is contained in carbohydrates, the present reduced-fat soy protein material is free of dietary fiber, so it is a trace amount of 3% by weight or less, preferably 2% by weight or less per dry matter.
  • the protein content of the reduced-fat soy protein material can range from 30 to 99% by weight per dry matter.
  • the soy protein material is soy milk
  • the lower limit is usually 45% by weight or more, or 50% by weight or more, or 55% by weight or more per dry matter
  • the upper limit can be 70% by weight or less, or 65% by weight or less.
  • it can be in the range of 30 wt% or more and less than 45 wt%.
  • the lower limit is more than 70% by weight, or 80% by weight or more, and the upper limit is 99% by weight or less, or 95% by weight or less. It can be.
  • 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 composition of each component of the protein of this reduced-fat soybean protein material 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.
  • SDS-PAGE SDS polyacrylamide gel electrophoresis
  • This fat-reduced soybean protein material is also characterized by the fact that it is generally water-soluble and has a very low amount of lipoxygenase protein that can be easily extracted. It is 1% or less, preferably 0.5% or less per total protein in the fat-reduced soybean protein material. is there.
  • NKI 90 or higher soybeans normal undenatured 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.
  • the lipoxygenase protein remains in the insoluble fraction side because it is inactivated and insolubilized in the raw soybean by heat treatment. Since the ratio of the lipoxygenase protein in the protein of this reduced-fat soy protein material is extremely small, there is an advantage that it is possible to obtain soy milk that keeps the lipid content at an extremely low level.
  • 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 refers to a group of minor acid-precipitating soybean proteins other than glycinin (7S globulin) and ⁇ -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”.
  • the LCI value of the protein in the present reduced-fat soybean protein material is usually 40% or less, more preferably 38% or less, and still more preferably 36% or less.
  • NCI 90 or higher normal undenatured soybeans
  • LP exists in a soluble state, so when extracted with water, it is extracted to the water-soluble fraction.
  • LP remains in the insoluble fraction side because LP is inactivated and insolubilized by heat treatment in the raw material soybean.
  • This low-fat soy protein material has the advantage that it can be obtained soy milk that keeps the lipid content at a very low level due to the low proportion of LP in the protein.
  • This reduced-fat soy protein material is characterized in that it contains lipids only at a value lower than the ratio of the lipid content / protein content of the raw soybean powder, and the content of polar lipids as well as neutral lipids is low.
  • general reduced-fat soymilk is obtained by water-extracting defatted soybeans obtained by defatting soybeans with hexane, but the reduced-fat soymilk is still abundant because polar lipids are not removed. Therefore, the lipid content in the reduced-fat soy protein material is determined using a mixed solvent of chloroform: methanol 2: 1 (volume ratio) and the amount of extract extracted at the normal pressure boiling point for 30 minutes as the total lipid content. Is the calculated value.
  • 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 reduced-fat soy protein material has a lipid content of less than 10% by weight, preferably less than 9% by weight, more preferably less than 8% by weight, even more preferably less than 5% by weight, still more preferably 4% by weight, based on the protein content. Or less than 3% by weight. That is, one important feature is that the total lipid including neutral lipids and polar lipids is much less than protein.
  • Non-fat soymilk extracted from defatted soybeans defatted using a normal organic solvent contains almost no neutral lipids, but part of the polar lipids are extracted, so the lipid content of the protein is approximately 5-6% by weight. is there.
  • this reduced-fat soy protein material has a reduced amount of lipids, particularly polar lipids, equivalent to or higher than defatted soymilk using a normal organic solvent.
  • the lipid content per dry matter is 5% by weight or less, preferably 3% by weight or less, more preferably 2% by weight or less, and further preferably 1.5% by weight or less.
  • Plant sterol This reduced-fat soy protein material is characterized in that the content of plant sterols to lipids is significantly higher than that of normal defatted soymilk.
  • Plant sterols are contained in soybean seeds in an amount of about 0.3% by weight and mainly contain sitosterol, campesterol, stigmasterol and the like. Since plant sterols contained in these soybeans have low polarity, when extracting soybean oil with an organic solvent such as hexane, most of the plant sterols migrate to the soybean oil side. Removed. Therefore, the amount of plant sterol is very small in defatted soybean.
  • campesterol and stigmasterol which are plant sterols that have high affinity for lipids and are insoluble in water, despite the low content of both neutral lipids and polar lipids, are particularly high. It was found to remain. Thus, it is extremely difficult to increase the content of plant sterols relative to lipids in the reduced-fat soy protein material, except for a method of adding separately, and the present invention provides a soy protein material containing a large amount of plant sterols with almost no lipid. Has the advantage of being able to.
  • the sum of the content of campesterol and stigmasterol is about 40 to 50 mg per 100 g of fat in the reduced-fat soy protein material prepared from defatted soybean defatted with an organic solvent such as hexane.
  • the present reduced-fat soybean protein material has a high content of at least 200 mg or more per 100 g of lipid, preferably 230 mg or more, more preferably 400 mg or more, still more preferably 450 mg or more, and even more preferably 500 mg or more.
  • the content of these plant sterols can be obtained by a general method such as obtaining the ratio of the peak area to the standard product by chromatography after extraction with an organic solvent. For example, it can be analyzed according to the sterol quantification method (No. 11014761-attached analysis method flowchart) of the Japan Food Analysis Center. Specifically, 1.2 g of a sample was collected, dispersed in 50 ml of 1 mol / L potassium hydroxide ethanol solution, saponified, 150 ml of water and 100 ml of diethyl ether were added, and unsaponifiable matter was extracted into the ether layer. Add 50 ml of diethyl ether twice and extract.
  • the extracted unsaponified diethyl ether layer is washed with water, dehydrated and filtered, and the solvent is removed by volatilization. Thereafter, the extract is washed with 10 ml of diethyl ether: hexane (8:92) solution by column chromatography (silica cartridge column) and eluted with 25 ml of diethyl ether: hexane (20:80) solution. To the solution is added 0.5 mg of 5 ⁇ -cholestane as an internal standard, and the solvent is removed by volatilization. 5 ml of hexane is added to this sample, and the target plant sterol is detected by gas chromatography (hydrogen flame ion detector).
  • the conditions of the gas chromatographic method can be performed as follows.
  • This reduced-fat soy protein material is also characterized by a relatively high content of isoflavones. Specifically, the content per dry matter is preferably 0.10% by weight or more.
  • the content of isoflavones is determined by the analytical method described in “Soy Isoflavone Food Quality Standards (Public Notice No. 50, Revised Review)” (Japan Health and Nutrition Food Association, issued on March 6, 2009). Can be quantified according to In the present invention, the content of isoflavones represents an equivalent as a glycoside.
  • the dry matter is usually about 3 to 20% by weight, but is not particularly limited. In other words, it may be hydrated to give a low-viscosity liquid, or it may be made highly viscous by concentration processing such as vacuum concentration or freeze concentration, or powdered by powder processing such as spray drying or freeze drying. It may be.
  • the method for producing the reduced-fat soymilk used in the present invention and other soy protein materials using the reduced-fat soymilk as a raw material has a water-soluble nitrogen index (hereinafter referred to as “NSI”) of 20 to 77.
  • NAI water-soluble nitrogen index
  • the suspension is subjected to solid-liquid separation. It can be obtained by transferring lipids and polar lipids to the insoluble fraction, removing the insoluble fraction, and collecting the water-soluble fraction containing protein and carbohydrate.
  • this production mode will be described.
  • fat-containing soybeans such as full-fat soybeans or partially defatted soybeans are used.
  • partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction.
  • 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.
  • 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.
  • 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.
  • the separation efficiency of lipid and protein decreases, the lipid content of the reduced-fat soy protein material tends to increase, and the flavor has a strong blue odor.
  • 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.
  • 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.
  • 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.
  • the nitrogen content of the filtrate is measured by Kjeldahl method.
  • 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.
  • 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.
  • 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 ⁇ -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, but the higher the extraction rate of water-soluble components, the more easily fats and oils are solubilized, and the fat of reduced-fat soy milk becomes higher, so 70 ° C or lower, preferably 55 ° C or lower It is good to do it. Alternatively, it can be carried out in the range of 5 to 80 ° C., preferably 50 to 75 ° C.
  • the extraction pH pH of the soybean suspension after addition of water
  • the extraction rate of the water-soluble component is increased, but the fats and oils are also easily solubilized and the fat of the reduced-fat soy milk tends to be higher.
  • the pH is too low, the protein extraction rate tends to be low.
  • 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.
  • 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.
  • lipid in soy milk 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 xg or more. In the case of this reduced-fat soy protein material, it can be carried out without using an ultracentrifuge. is there. 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 reduced-fat soybean protein material can be carried out without using a demulsifier.
  • the obtained water-soluble fraction can be used as it is, or, if necessary, through a concentration step, a heat sterilization step, a powdering step, etc. to obtain a reduced-fat soymilk used in the present invention.
  • Isolated soy protein High protein purity by removing soy whey components such as whey protein and oligosaccharides from the reduced-fat soy milk obtained above, concentrating the protein, neutralizing, sterilizing, drying and pulverizing if necessary Isolated soy protein can be prepared. Any known method can be used to remove the soy whey component. For example, the most common reduced-fat soymilk is adjusted to an acidic pH (about pH 4-5) near the isoelectric point, and the protein has an isoelectric point. In addition to a method of precipitating and removing the whey from the supernatant by centrifugation or the like and collecting the precipitate, a method of removing a relatively low molecular weight whey by membrane separation or the like can be applied.
  • This reduced-fat soy protein material is defatted soy milk or isolated soy protein obtained by water extraction from defatted soybeans defatted using an organic solvent such as hexane, although all of them are made from fat-containing soybeans.
  • the protein content is the same, but the other components are significantly different from the conventional reduced-fat soybean protein material.
  • This reduced-fat soy protein material is low in fat content, especially polar lipids, and low in calories compared to reduced-fat soymilk extracted from defatted soybeans defatted with hexane, etc. Since no solvent is used, the environmental load is small, and it is not denatured by organic solvents and has a very good flavor.
  • the soy-derived raw material-containing food and drink in the present invention includes foods using soy-derived raw materials as milk substitute compositions, egg white substitute compositions, and renal function improving compositions as described in the first to third inventions described later. It is a concept that includes
  • This reduced-fat soy protein material used in the first invention includes powder types (whole milk powder, skim milk powder, partially skimmed milk powder, casein protein, etc.), concentrated types (eva milk, condensed milk, etc.), liquid types (whole milk,
  • the milk substitute composition of the first invention can be used as it is in various forms such as low-fat milk).
  • other food ingredients or food additives can be added as appropriate to the reduced-fat soy protein material to obtain various forms of milk substitute compositions in the first invention. Embodiments are shown below.
  • the milk substitute composition of the first invention comprises adding fats and oils to the reduced-fat soy protein material, adding an emulsifier if necessary, and emulsifying in an oil-in-water type, full milk type, partially skim milk type Or cream type.
  • the types of oils and fats to be added include, for example, palm oil, palm oil, palm kernel oil, corn oil, soybean oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter, Examples thereof include various vegetable oils and fats such as fish oil and whale oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.
  • these fats and oils can also be used individually, or can also be used in combination of 2 or more type.
  • the content of the oil or fat is preferably 1 to 50% by weight, more preferably 5 to 20% by weight in the dry matter of the milk substitute composition.
  • emulsifier natural emulsifiers such as lecithin and the following synthetic emulsifiers can be used.
  • synthetic emulsifiers include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin.
  • Examples include fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like.
  • the content of the emulsifier is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight, in the dry matter of the milk substitute composition.
  • the milk replacement composition of the first invention of the present invention can be prepared in a sugar-added type such as sweetened condensed milk or whipped cream by adding and mixing sugars to the reduced-fat soy protein material.
  • sugars to be added include monosaccharides such as glucose and galactose, second classes such as sucrose, lactose, maltose and trehalose, third classes such as maltotriose and raffinose, oligosaccharides and erythritol.
  • Sugar alcohols such as maltitol and lactitol.
  • these saccharides can be used alone or in combination of two or more.
  • the content of the saccharide is preferably 1 to 50% by weight, more preferably 3 to 20% by weight, in the dry matter of the milk substitute composition. %.
  • flavoring ingredients such as starches, inorganic salts, organic acid salts, gelling agents, thickening polysaccharides, flavorings, seasonings, Coloring agents, preservatives, antioxidants, pH adjusters and the like may be blended.
  • the amount of these components is preferably 10% by weight or less in the dry matter of the milk substitute composition of the first invention.
  • the milk substitute food and drink according to the first aspect of the present invention means a food or drink in which milk raw materials are generally used, wherein a part or all of the milk raw materials are replaced with the above milk substitute composition. Whether it has been replaced is not limited for the subjective purpose of those skilled in the art, but as a result, whether it has been replaced is interpreted from an objective point of view.
  • the replacement rate of the milk substitute composition with the milk raw material can be set to 50% by weight or more, 70% by weight or more, 90% by weight or more, for example, when it is desired to increase the proportion of the vegetable raw material by a larger replacement rate. If it is 100 weight%, it can be set as a pure vegetable milk substitute food and drink, and is suitable also for a milk allergy patient.
  • Soy milk products such as soy milk beverages and lactic acid fermented soy milk are typical examples with a substitution rate of 100% by weight. Further, while maintaining the flavor of milk, the substitution rate can be made less than 50% by weight, 30% by weight or less, and 10% by weight or less for the purpose of cost reduction.
  • the blending amount of the milk substitute composition in the milk substitute food and drink of the first invention is not particularly limited because it varies depending on the form of the food or drink, but is generally 1 to 100% by weight, preferably 10 to 95% by weight in terms of dry matter. be able to.
  • the typical aspect (form of the product in which the milk raw material is used) of the milk substitute food / beverage is shown below, it cannot be overemphasized that it is not limited to the following aspect.
  • the milk substitute food and drink can be produced by a known method such as a commonly used method except that a part or all of the milk raw material is replaced with the milk substitute composition.
  • Dairy products As dairy products, milk drinks, yogurt, drinks that contain mixed milk, low-fat milk, non-fat milk, liquid milk such as special concentrated milk, various nutritional ingredients, coffee, cocoa, fruit juice, pulp, etc. Fermented milk such as yogurt, lactic acid bacteria beverages, whipped cream, whitener, sour cream, cream powder, cream such as custard cream, ice cream such as ice cream, lacto ice (meloline), soft cream, processed cheese, natural cheese, powder Examples include cheeses such as cheese, margarine, skim milk, infant formula, powdered milk such as sweetened powdered milk, condensed milk such as sweetened condensed milk and unsweetened condensed milk, and the like. These dairy products are also used as dairy raw materials for other milk substitute foods and drinks.
  • Fermented milk such as yogurt, lactic acid bacteria beverages, whipped cream, whitener, sour cream, cream powder, cream such as custard cream, ice cream such as ice cream, lacto ice (meloline), soft cream, processed cheese,
  • Sauces As the sauces, generally milk ingredients such as bechamel sauce (white sauce), morney sauce, aurora sauce, nanture sauce, cream sauce, mustard sauce, sobies sauce, cheese sauce, hollandaise sauce, carbonara etc. Is used.
  • bechamel sauce white sauce
  • morney sauce morney sauce
  • aurora sauce nanture sauce
  • cream sauce mustard sauce
  • sobies sauce cheese sauce
  • hollandaise sauce carbonara etc.
  • Bakery products include bread, butter roll, Danish, melon bread, muffin, pizza stand, etc., sponge cake, pie, butter cake, cheesecake, hot cake, castella, waffle, shoe, savalan, cookies, Examples include baked goods such as biscuits, crackers, wafers, nutrition bars, dry bread, rice crackers, rice cakes, and baked buns.
  • confectionery in addition to the above-mentioned baked confectionery, confectionery, desserts such as pudding, bavaria, jelly, brulee, caramel, soft candy, hard candy, candy confectionery, tablet confectionery, jelly confectionery, marshmallow, bonbon, Examples include dragees, chocolates, donuts, steamed buns, fried buns, snack confectionery, and other Western confectionery, Chinese confectionery, and Japanese confectionery that generally use dairy products.
  • the high nutrition liquid food is used by a part of patients after surgery or by a person who has difficulty in nutrition intake from daily meals such as elderly people with reduced swallowing and chewing ability.
  • a dietary supplement that comprehensively contains protein, carbohydrates, lipids, minerals, and vitamins also called liquid food.
  • it refers to foods that are liquid at room temperature with a caloric value of 0.5 kcal / mL or more and containing at least proteins, lipids, carbohydrates, minerals, and vitamins as nutritional components.
  • it has an energy composition of protein: 10-25%, lipid: 15-45%, carbohydrate: 35% or more, calcium: 20-110 mg / 100 kcal, magnesium: 10-70 mg / 100 kcal.
  • the reduced-fat soy protein material is used as one of the milk raw materials. It can be used by replacing part or all.
  • the flavor of the obtained highly nutritive liquid food is not inferior to that using only milk protein, and can be made much more excellent than conventional soymilk or separated soy protein.
  • Soy lactic acid fermented foods and drinks are generally fermented with fermented milk such as yogurt using fermented milk such as soy milk, isolated soy protein, soy flour, etc. It is a milk substitute food and drink corresponding to fermented milk products such as lactic acid bacteria beverages and cheese.
  • Conventional soy protein materials have a unique blue odor and the like, and in recent years, the flavor has been improved to some extent by the progress of production technology. However, even if the soy protein material has an improved flavor, lactic acid bacteria fermentation tends to generate a unique acid precipitation odor when the soy protein is acidified and precipitated.
  • this 1st invention also makes it the subject to provide the soybean lactic-acid fermented food / beverage with little deterioration with time of the flavor after fermentation, without being influenced by the kind of lactic acid bacteria, or the condition of manufacturing facilities.
  • the reduced-fat soy protein material used in the first invention as a raw material for soy lactic acid fermentation food and drink, the flavor of the raw material itself is better than that of the conventional soy protein material, and after the fermentation, Deterioration is also suppressed. Therefore, the present reduced-fat soybean protein material used in the first invention is excellent in quality as a milk substitute composition without using a special technique as described in the above-mentioned publicly-known technique, and can be used for general yogurt and lactic acid bacteria. It is possible to produce soy lactic acid fermented foods and drinks that are excellent in flavor immediately after fermentation and stability over time, even if it is the type and equipment of lactic acid bacteria used in the production of fermented dairy products such as beverages and cheese It becomes.
  • the soy lactic acid fermented food / beverage of the first invention can be applied to known materials and production conditions, and is not particularly limited. The production mode is shown below as an example.
  • the main raw material of the soybean lactic acid fermented food / drink of the first invention includes the reduced-fat soybean protein material used in the first invention, lactic acid bacteria, and optionally an assimilating saccharide.
  • the blended amount of the reduced-fat soy protein material is suitably 50 to 100% by weight, preferably 60 to 100% by weight, based on the raw material protein.
  • fats and oils, starch, thickening polysaccharides, gelling agents, emulsifiers, fragrances, acidulants, antioxidants, chelating agents, and the like can be appropriately added as necessary.
  • milk raw materials used in yogurt and lactic acid bacteria beverages can also be used.
  • assimilating saccharide as a nutrient source for microorganisms to the fermentation raw material, but it is preferable to add it when fermentation is difficult to proceed.
  • glucose, fructose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharide, fructooligosaccharide, xylooligosaccharide and the like can be used.
  • sugar raw materials may be used alone or in combination of two or more.
  • the amount of the assimilating saccharide added is suitably 1 to 50% by weight, preferably 5 to 40% by weight, based on the solid content of the reduced-fat soy protein material.
  • the lactic acid bacteria used for lactic acid fermentation will not be specifically limited if it is used for fermented dairy products, such as normal yogurt, a lactic acid bacteria drink, and cheese.
  • the blending amount of lactic acid bacteria is suitably 0.5 to 15% by weight in the raw material, and preferably 1 to 10% by weight.
  • Examples of types of lactic acid bacteria include Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus salivarius salivarius , Lactobacillus gallinarum, Lactobacillus amylovorus, Lactobacillus brevis brevis, Lactobacillus fermentum, Lactobacillus mari, Lactobacillus delbruki, Lactobacillus johnsonii, Lactobacillus sanfrancisensis, Lactobacillus Panex, Lactobacillus comoensis, Lactobacillus italica, Lactobacillus raikimani, Lactobacillus carbatus, Lac Bacillus hilgardi, Lactobacillus luteri, Lactobacillus pastorianus, Lactobacillus buku
  • the genus Bifidobacterium is also included in the lactic acid bacterium.
  • 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. In addition, these lactic acid bacteria can be arbitrarily used in a combination of two or more.
  • strains used in commercially available yogurt and lactic acid bacteria beverages or publicly known such as Lactobacillus casei (YIT 9029 strain (Shirota strain), YIT10003 strain, NY1301 strain, SBR1202 strain), Lactobacillus maria YIT0243 strain, Lactobacillus acidophilus (SBT-2062 strain, CK92 strain), Lactobacillus helveticus CK60 strain, Lactobacillus gasseri (SP strain (SBT2055SR), LG21 strain, LC1 strain, OLL 2716 strain, FERMP-17399, etc.) , Lactobacillus delbruecki subspecies bulgaricus (OLL 1023, OLL 1029, OLL 1030, OLL 1043, OLL 1057, OLL 1073R-1, OLL 1075, OLL 1083, OLL 1097 , OLL 1104, OLL21162, 2038), Lactobacillus johnsonii La1 (LC1), Lactobacillus casei
  • the conditions for lactic acid fermentation can be appropriately changed depending on the type of lactic acid bacteria to be used, but the fermentation temperature can be 20 to 50 ° C., preferably 25 to 45 ° C., for example. In the case of cheese, it can be fermented at a low temperature of 10 to 50 ° C., preferably 15 to 45 ° C.
  • the fermentation time can be 4 to 72 hours, preferably 5 to 60 hours, for example.
  • Lactic acid fermentation can be carried out until the pH of the fermentation raw material is lowered to 3-6, and if necessary, 3-5, and can be finely adjusted to the desired pH with an alkali, organic acid, inorganic acid or the like after completion of fermentation. 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, and especially in the case of lactic acid fermentation, fermentation flavor will become scarce.
  • a fermentation apparatus can be performed with the apparatus similar to what is used when manufacturing milk yogurt and cheese.
  • lactic acid fermentation After lactic acid fermentation, stir, cool and fill the container as it is and seal it to make soft yogurt type fermented soy milk, or fill the container with the pre-fermentation raw material before fermentation and then lactic acid ferment, cool and seal Hard yogurt type fermented soymilk. Further, it can be homogenized after fermentation, heat-sterilized and cooled if necessary, filled in a container and sealed to obtain a fermented soymilk of the drink yogurt type or lactic acid bacteria beverage type. If necessary, various flavors, pigments and stabilizers can be added before or after lactic acid fermentation, and fruit preparations can be added.
  • lactic acid fermentation after lactic acid fermentation, it further isolate
  • the obtained food is characterized by less unpleasant taste such as fermentation odor and acetic acid odor compared to conventional soymilk and isolated soy protein.
  • whey-separated soybean cheese has a flavor with reduced acidity and increased richness.
  • the whey is removed from the fermented product or fermented product before separating the whey, and if necessary, chlorides such as sodium chloride and potassium chloride, and phosphoric acid such as sodium polyphosphate. Salts such as salts can be added. These additives can be added before lactic acid fermentation.
  • a polymerized phosphate such as sodium polyphosphate
  • the amount of phosphate added is not limited, but is preferably 0.5 to 15% by weight per protein in the soybean lactic acid fermented food or drink. 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.
  • the milk substitute food or drink of the first invention is a non-fat or low-fat type food or drink.
  • the fat-free or low-fat level is such that the lipid content in the food or drink is 0 to 3% by weight, preferably 0 to 1.5% by weight.
  • non-low fat type whiteners and creams, soybean lactic acid fermented foods and drinks, and the like can be provided.
  • the reduced-fat soy protein material used in the second invention can be used in the egg white substitute composition of the second invention as it is in various forms such as a powder type, a concentrated type, and a liquid type.
  • the soy protein material is preferably soy milk or isolated soy protein.
  • the egg white substitute composition used in the second invention is various edible food compositions using the reduced-fat soy protein material having various functions of egg white, that is, gelling property, emulsifying property, foaming property, etc. Showing things. Specifically, it is an edible food composition exemplified by an oil-in-water emulsion, a bubble-containing solution, a bubble-containing fluid, and a gel. Various components other than the present reduced-fat soybean protein material can be added to these compositions. For example, fats and oils, saccharides, proteins, minerals, emulsifiers, fragrances, pigments and the like can be used.
  • Oils and fats used in the egg white substitute composition of the second invention include, for example, palm oil, coconut oil, palm kernel oil, corn oil, soybean oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and beef tallow , Various fats and oils such as milk fat, pork fat, cacao fat, fish oil, whale oil and the like, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.
  • Sugars added to the egg white substitute composition of the second invention include monosaccharides such as glucose and galactose, disaccharides such as sucrose, lactose, maltose and trehalose, and trisaccharides such as maltotriose and raffinose. And oligosaccharides, sugar alcohols such as erythritol, maltitol, and lactitol. Furthermore, various starches such as corn, rice, wheat, potato, sweet potato, and cassava, and polysaccharides such as dextrin and modified starch can also be used. In this 2nd invention, these saccharides can also be used independently or can also be used in combination of 2 or more type.
  • Protein used in the egg white substitute composition of the second invention is milk protein such as whole milk, skim milk, casein, soy milk, concentrated soy protein, soy protein such as isolated soy protein, wheat, rice, corn, etc. Gluten, egg protein such as whole egg, egg white and egg yolk.
  • Emulsifier As an emulsifier used in the egg white substitute composition of the second invention, natural emulsifiers such as lecithin and the following synthetic emulsifiers can be used.
  • synthetic emulsifiers include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin.
  • Examples include fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like.
  • the egg white substitute composition of the second invention includes, as necessary, flavoring ingredients such as inorganic salts, organic acid salts, gelling agents, thickening polysaccharides, flavorings, seasonings, coloring agents, Preservatives, antioxidants, pH adjusters and the like may be added.
  • flavoring ingredients such as inorganic salts, organic acid salts, gelling agents, thickening polysaccharides, flavorings, seasonings, coloring agents, Preservatives, antioxidants, pH adjusters and the like may be added.
  • the amount of these components is preferably 10% by weight or less in the dry matter of the egg white substitute composition of the second invention.
  • Oil-in-water emulsion is prepared by adding the various fats and oils mentioned above to the egg white substitute composition aqueous solution using this reduced-fat soybean protein material.
  • the above-mentioned emulsifier is added, it is suitable for emulsification.
  • These oils and fats are appropriate in an amount of 1 to 30 times, preferably 5 to 15 times the protein of the reduced-fat soybean protein material. It is preferable to prepare an emulsion having a diameter of about 5 to m by homogenization after the addition of the oil.
  • the bubble-containing solution or bubble-containing fluid is prepared by foaming an egg white substitute composition aqueous solution using the reduced-fat soy protein material.
  • the egg white substitute composition aqueous solution changes its state depending on the concentration of the reduced-fat soy protein material, the degree of foaming, and the amount of other components, and becomes a solution or fluid.
  • the reduced-fat soy protein material is an aqueous solution of about 5% by weight, preferably about 1 to 10% by weight.
  • the addition amount is preferably 1 to 50% by weight, more preferably 3 to 20% by weight, in the dry matter of the egg white substitute composition.
  • a gel-like substance can be obtained by heating the egg white substitute composition aqueous solution using this fat-reduced soybean protein raw material. At this time, it is preferable to add various other raw materials. It is appropriate that the reduced-fat soy protein material is an aqueous solution of about 1 to 40% by weight, preferably about 10 to 30% by weight. Furthermore, it can be used in combination with the above-mentioned sugars, fats and oils, proteins and other raw materials, for example, other gelling agents such as gelatin, agar, carrageenan, alginic acid, flavoring agents, coloring agents, inorganic salts, organic salts and the like.
  • other gelling agents such as gelatin, agar, carrageenan, alginic acid, flavoring agents, coloring agents, inorganic salts, organic salts and the like.
  • the egg white substitute food of the second invention means a food in which an egg white raw material is generally used, wherein a part or all of the egg white raw material is replaced with the above egg white substitute composition. Specifically, it is baking products, such as meringue, dressing, mayonnaise, gel food, and confectionery products. Whether it has been replaced is not limited for the subjective purpose of those skilled in the art, but as a result, whether it has been replaced is interpreted from an objective point of view.
  • the replacement rate of the egg white substitute composition with the egg raw material can be set to, for example, 50% by weight or more, 70% by weight or more, 90% by weight or more when it is desired to increase the proportion of the vegetable raw material by a higher replacement rate.
  • the substitution rate can be less than 50% by weight, 30% by weight or less, or 10% by weight or less for the purpose of cost reduction.
  • the blending amount of the egg white substitute composition in the egg white substitute food and drink of the second invention is not particularly limited because it varies depending on the form of the food or drink, but is generally 1 to 100% by weight, preferably 10 to 95% by weight in terms of dry matter. be able to.
  • the typical aspect (form of the product in which the egg white raw material is used) of the egg white substitute food is shown below, it cannot be overemphasized that it is not limited to the following aspect.
  • the egg white substitute food can be produced by a known method such as a commonly used method except that a part or the whole of the egg white raw material is replaced with the egg white substitute composition.
  • the dressing-like foods and mayonnaise-like foods in this second invention are the egg white substitute composition using this reduced-fat soy protein material, and fats and various food materials are added to the water. It refers to an oil emulsion.
  • the gel-like food in the second invention mainly refers to various desserts. These are not limited to puddings that utilize the gelling power of egg white, but also include jelly, mousse, and the like. Also included are foods used in the hope of improving physical properties, such as side dishes such as steamed egg custard and egg tofu, ham, sausage, fish paste products, and noodles.
  • the confectionery in the second invention is a baked product made from the above egg white substitute composition or meringues using the composition.
  • Specific examples include Lang de Cha, Tuile, Financier, light snow, chiffon cake, icing, macaroon, and duckworth. These can be obtained by adding other raw materials to the egg white substitute composition and baking.
  • the present reduced-fat soy protein material used in the third invention has a remarkable effect of improving renal function.
  • the renal function improving effect can be seen by eating an appropriate amount of the reduced-fat soy protein material. That is, the reduced-fat soy protein material used in the third invention can be used as an action body of a composition for improving renal function.
  • the content of the reduced-fat soybean protein material in the composition for improving renal function of the third invention is 1 to 100% by weight, preferably 50 to 100% by weight, more preferably 80 to 100% by weight. Yes, most desirably 100% by weight.
  • action can be manufactured by containing the composition for renal function improvement of this 3rd invention in a predetermined amount foodstuff.
  • the reason why the “food for improving renal function” can be easily prepared is the first time that the composition for improving renal function of the third invention has both good flavor and renal function improving action. This is achieved for the first time by the third invention.
  • food for specified health and food for special purpose food for patients with illness, food for patients with difficulty in swallowing
  • exhibiting an action for improving kidney function are prepared. You can also.
  • This method for producing a food exhibiting the renal function improving action has a technical feature in including the “composition for improving renal function” of the third invention.
  • % 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.
  • the obtained fractions are freeze-dried, and dry matter as a general component, and protein (by Kjeldahl method), lipid (by chloroform / methanol mixed solvent extraction method) and ash content per dry matter are measured, and lipoxygenase by SDS-PAGE.
  • the LCI value was analyzed as an estimate of protein content and LP content. (See Table 2). Further, the reduced-fat soymilk A1 was concentrated under reduced pressure and the dry matter concentration was increased to 11.0% by weight to obtain a reduced-fat soymilk A2.
  • Table 2 The analytical data for the sum of sterol content (mg) are summarized in Table 2.
  • Example a1 (coffee whitener) While heating 60.6 parts of water to 60-70 ° C., 0.4 parts of dipotassium phosphate was dissolved, 18.2 parts of the reduced-fat soymilk A2 obtained in Production Example 1 and sugar ester “DX ester F160” ( Daiichi Kogyo Seiyaku Co., Ltd.) 0.7 part and organic acid monoglyceride “Sunsoft 641D” (Taiyo Chemical Co., Ltd.) 0.5 part were added and stirred. The soy milk and the emulsifier were dissolved or dispersed in the above solution, and then 20 parts of purified coconut oil was added to this solution for preliminary emulsification.
  • sugar ester “DX ester F160” Daiichi Kogyo Seiyaku Co., Ltd.
  • organic acid monoglyceride “Sunsoft 641D” Teaiyo Chemical Co., Ltd.
  • the mixture was homogenized at 15 MPa using a homogenizer, then supplied to a steam injection type direct high-temperature heating device (TANAKA FOOD MACHINERY) and sterilized at 144 ° C. for 4 seconds. After sterilization, the mixture was homogenized at 15 MPa using a homogenizer, and then cooled to obtain a coffee whitener. The obtained coffee whitener was added to Kilimanjaro coffee (commercially available) which is one of coffees with high acidity, and the dispersion state was examined and the flavor was confirmed. The results are shown below.
  • 5 is the case where aggregates are formed in the coffee
  • 4 is the case where intense feathering is observed in the coffee
  • 3 is the case where feathering is observed in the coffee.
  • the coffee was evaluated as 2 if there was some feathering, 1 if no feathering was found in the coffee, and the taste of the coffee whitener was evaluated by 5 panelists.
  • the case where the flavor was not impaired was evaluated as good, and the case where the coffee flavor was impaired was evaluated as poor.
  • the reduced-fat soymilk of Production Example 1 is suitable as a raw material for whiteners such as coffee.
  • Example a2 (fermented soy milk) 80 parts of reduced-fat soy milk A2 obtained in Production Example 1 is heated to 60 ° C. and 5 parts of sugar and 1 part of a water-soluble soybean polysaccharide “Soya Five” (manufactured by Fuji Oil Co., Ltd.) are dissolved in 14 parts of water. After being dispersed and added and mixed, the product homogenized with a homogenizer at 150 kg / cm 2 was heated at 145 ° C. for 4 seconds with a steam injection type direct high-temperature heating apparatus (TANAKA FOOD MACHINERY).
  • TANAKA FOOD MACHINERY a steam injection type direct high-temperature heating apparatus
  • the fermented soymilk of Example a2 was similar to the fermented soymilk of Comparative Example a2 produced from full-fat soymilk C, but it was the same immediately after production, but after 1 week of production there was clearly little change in flavor over time, which was good. .
  • the fermented soymilk of Comparative Example a1 produced from defatted soymilk was very bad in flavor. For this reason, it was suggested that the reduced-fat soymilk of Production Example 1 is more suitable as a raw material for fermented soymilk than full-fat soymilk.
  • Example a3 (lactic acid bacteria beverage) To 96 parts of reduced-fat soymilk A2 in Production Example 1, 3 parts of glucose were dissolved using a homomixer, sterilized in an autoclave at 105 ° C for 2 minutes, cooled to 38 ° C, and lactobacilli as a starter. The casei Shirota strain was added so that the initial bacterial count was 10 6 / ml, and fermentation was performed at 38 ° C., with pH 3.6 as the end point of fermentation, and a card-like fermentation product was obtained.
  • Example a4 (high nutrition liquid food)
  • the reduced-fat soymilk A2 obtained in Production Example 1 was blended with a homomixer according to the blending examples in the following table, supplied to a homogenizer (APV), and homogenized at 50 MPa.
  • This homogenized liquid is filled in a retort pouch, sealed, supplied to a retort sterilizer (RCS-40RTG, manufactured by Nisaka Seisakusho Co., Ltd.), processed at 121 ° C. for 15 minutes to produce a highly nutritive liquid food. .
  • RCS-40RTG retort sterilizer
  • Example a4 was as good in flavor as the full-fat soymilk of Comparative Example a4, suggesting that the reduced-fat soymilk of Production Example 1 can be used as an alternative to sodium caseinate.
  • Example a4 as in Comparative Example a4, the change in color tone after the heat treatment was suppressed more than in Comparative Example a3.
  • Examples a5 to a8 The reduced-fat soymilk A1 obtained in Production Example 1 and the defatted soymilk B1 obtained in Comparative Production Example 1 were powdered under the same conditions using a spray dryer. Using these soymilk powders, ice cream was produced as follows according to the following formulation examples. Put warm water and candy in a stainless steel container, raise the temperature to 65 ° C using a warm bath, add the pre-weighed and mixed powder materials, and use a tabletop homomixer (TK HOMOMIXER MARK II) at 5,000 rpm for 30 The mixture was stirred and dissolved, and then coconut oil and reduced-fat soymilk were added, and finally water was adjusted with warm water.
  • TK HOMOMIXER MARK II tabletop homomixer
  • This mixture is homogenized at 15 MPa, aged at 5 ° C overnight, stirred with an ice creamer (SIMAC) until the overrun is 30%, filled into a cup, and -80 with a deep freezer. After rapid cooling at 1 ° C. for 1 hour, it was stored frozen at ⁇ 18 ° C. The flavor of each ice cream obtained was evaluated.
  • SIMAC ice creamer
  • Example a9 (pound cake) Using the same reduced-fat soymilk powder as in Example a5, a baked confectionery pound cake was produced as follows according to the following formulation example. Mix margarine and granulated sugar and whip (specific gravity 0.69). After the reduced-fat soymilk powder was added and mixed, the whole egg was added while emulsifying. Further, the flour was added and mixed to prepare a dough. A pound mold of 165 mm long x 65 mm wide x 60 mm high was filled with 300 g of dough and baked in an oven at 180 ° C for 45 minutes to obtain a pound cake.
  • Example a9 had better flavor and texture than Comparative Example a7, and was highly suitable for substitution with skim milk powder in baked goods.
  • Example a10 (soy cheese) 0.01 parts of a lactic acid bacteria starter for cheese (manufactured by Christian Hansen) was added to 100 parts of the reduced-fat soymilk A2 obtained in Production Example 1, and fermented at 22 ° C. for 24 hours. The pH after fermentation was 5.1. Next, sodium hydroxide was added to a pH of 5.6, and the mixture was boiled and heated with stirring, and sterilized by heating until the temperature reached 70 ° C. A part of the obtained fermented product was recovered to obtain a whey non-separable type soybean cheese.
  • the fermented product obtained in the same manner was centrifuged (9000 rpm ⁇ 20 minutes), separated into curd and whey, and the curd was recovered to obtain a whey-separated type soybean cheese.
  • whey non-separated type soybean cheese was obtained in the same manner by using the whole fat soy milk C obtained in Comparative Production Example 2 instead of the reduced-fat soy milk A2 (Comparative Example a8).
  • the taste was evaluated by five specialized panelists. Both the whey non-separation type and the whey separation type had very little unpleasant taste such as fermentation odor and acetic acid odor compared to Comparative Example a8, and seemed to be cheese. It had a good flavor.
  • Example a11 high nutrition liquid food 2
  • the reduced-fat soymilk A2 obtained in Production Example 1 was blended with a homomixer according to the blending examples in the following table, supplied to a homogenizer (APV), and homogenized at 50 MPa.
  • This homogenized liquid was simply sterilized at 90 ° C. to produce a highly nutritive liquid food.
  • a highly nutritive liquid food was produced in the same manner as described above using commercially available isolated soy protein instead of reduced-fat soymilk (Comparative Example a9).
  • the calcium / magnesium concentrations in the formulations of each example were the same.
  • Example a11 The flavor of the highly nutritive liquid food of Example a11 was significantly improved as compared with Comparative Example a9.
  • the highly nutritive liquid food of Comparative Example a9 had agglomerated tofu after heat sterilization, while Example a11 had a stable liquid state without aggregation and was of excellent quality overall.
  • Comparative Example a9 it was considered that the magnesium ions in the compound were combined with the protein and aggregated, and therefore it is necessary to reduce magnesium.
  • Example a11 reduction of magnesium was not necessary, and as a result, it was recognized that high blending of magnesium was possible.
  • Example b1 Preparation of mayonnaise-like food
  • 48.5 parts by weight of reduced-fat soymilk A2 prepared in Production Example 1 1.5 parts by weight of refined salt mixed with powder, 1.5 parts by weight of modified starch (“Yugao” manufactured by Matsutani Chemical Co., Ltd.), xanthan gum (“ Sun Ace ”Saneigen FFI Co., Ltd.) 0.05 parts by weight and seasoning 1.0 parts by weight were added and dissolved by stirring at 70 ° C. for 10 minutes with a homomixer. Further, 11.8 parts by weight of rice vinegar was added and stirred.
  • Example b1 A mayonnaise-like food was prepared under the same conditions as in Production Example 1. However, full-fat soymilk D2 prepared in Comparative Production Example 2 was used in place of the reduced-fat soymilk A2. The mayonnaise-like food obtained in Example b1 had higher shape retention, good emulsification, and good flavor compared to Comparative Example b1.
  • Example b2 (Preparation of meringue-like food) A mixture of 150 parts of reduced-fat soymilk A2 and 150 parts of granulated sugar prepared in Production Example 1 was stirred for 10 minutes using a Kenmix mixer to obtain a meringue-like food. The obtained meringue-like food was baked in an oven at 120 ° C. for 1 hour to obtain a baked confectionery.
  • Comparative Example b2 A meringue was obtained by stirring a mixed solution of 150 parts of full-fat soymilk D2 and 150 parts of granulated sugar prepared in Comparative Production Example b2 using a Kenmix mixer for 10 minutes. The obtained meringues were baked in an oven at 120 ° C. for 1 hour to obtain meringue confectionery.
  • Comparative Example b3 A mixture of 150 parts of defatted soymilk B2 and 150 parts of granulated sugar prepared in Comparative Production Example 1 was stirred for 10 minutes using a Kenmix mixer to obtain meringues. The obtained meringues were baked in an oven at 120 ° C. for 1 hour to obtain meringue confectionery.
  • the following table shows the foaming of each meringue-like food obtained as described above and the flavor evaluation results of the baked confectionery. As for foaming, 5 was observed when sufficient foaming was observed, 4 was observed when foaming was observed, 3 was observed when slight foaming was observed, 2 was observed when foaming was hardly observed, and 2 foaming was observed. The case where there was not was evaluated as 1.
  • the flavor of the baked confectionery was evaluated by 5 people, with 5 being delicious, 4 being slightly delicious, 3 being normal, 2 being slightly bad, and 1 being bad.
  • Example b3 (mixed with egg white) A mixture of 75 parts of reduced-fat soymilk A2, 75 parts of egg white and 150 parts of granulated sugar was stirred for 10 minutes using a Kenmix mixer to obtain meringue. The obtained meringue-like food was baked in an oven at 120 ° C. for 1 hour to obtain a baked confectionery, which was evaluated in the same manner as in Example b2.
  • Example b4 (Presence or absence of water-soluble soybean polysaccharide) Using a Kenmix mixer, a mixture of 75 parts of reduced-fat soymilk A2, 75 parts of egg white, 150 parts of granulated sugar, and 6 parts of water-soluble soybean polysaccharide "Soya Five-S-DA100" (Fuji Oil Co., Ltd.) And stirred for 10 minutes to obtain a meringue-like food. The obtained meringue-like food was baked in an oven at 120 ° C. for 1 hour to obtain a baked confectionery, which was evaluated in the same manner as in Example b2.
  • Example b5 (Gel-like food) The reduced-fat soymilk A1 was freeze-dried to prepare a reduced-fat soybean powder. After adding 75 parts of cold water to 25 parts of this powder and adjusting the pH to 7.5, centrifugal defoaming was performed, and 4.2 parts of a 10 wt% solution of transglutaminase “Activa TG-S” (Ajinomoto Co., Inc.) was added, The slurry was molded, heated at 55 ° C. for 30 minutes, and further heat sterilized at 90 ° C. for 30 minutes to obtain a gel food.
  • Example b4 A gel-like food was prepared in the same manner as in Example b5. However, defatted soybean milk powder “Profit 1000” (produced by Fuji Oil Co., Ltd.) was used in place of the reduced-fat soybean powder. When both were compared, Example b5 using the reduced-fat soybean powder had a firm and elastic texture compared to Comparative Example b4.
  • Example b6 (Preparation of Lang de Cha) 50 g of sugar was added to 50 g of the reduced-fat soymilk A2 to prepare a meringue-like foam-containing fluid. Half of the meringue-like product was added to 60 g of butter previously kneaded at room temperature, mixed and stirred, and 50 g of soft flour was added. Further, the remaining meringue-like material was added, mixed and stirred, and then squeezed from a 1 cm base to a top plate, baked at 120 ° C. for 4 minutes, further raised to 170 ° C. and baked for 10 minutes.
  • Example b7 (Preparation of Tuile) 30 g of reduced-fat soymilk A2 and 30 g of sugar were mixed and stirred, and 40 g of flour was further added and stirred. Furthermore, 40 g of melted butter and vanilla essence were added and stirred. 50 g of sliced almonds were mixed, spread 5 g at a time on the top, and baked at 170 ° C. for 10 minutes.
  • Example b8 (Preparation of financier) 120 g of sugar and 40 g of flour were mixed, 100 g of reduced-fat soymilk A2 and 15 ml of rum were added, and the mixture was stirred. Separately, 100 g of butter was heated in a pan to make “burnt butter”, cooled, and then backed. Both were mixed and stirred, squeezed into a financier mold and baked at 170 ° C. for 25 minutes.
  • Example c1 Comparative example c1 (urinary NAG activity reduction test) Rats were fed with the diet shown in Table 11, and urinary NAG ( ⁇ -N-acetyl-D-glucosaminidase) 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.
  • Example c1 The urinary NAG activity showed a significantly lower value in the test group using Production Example 1 reduced-fat soymilk (powder) 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.
  • Comparative Example c1 it was shown that the occurrence of nephropathy accompanying aging in Zucker fatty rats was not suppressed at all by Example c1, while it was shown that it was positively suppressed.
  • the first to third inventions can be used for the production of various foods in which soybean-derived materials are used as raw materials for various purposes.
  • a consumer can improve renal function through eating habits. Therefore, in the food industry, it is possible to develop products that stimulate new demand.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicinal Chemistry (AREA)
  • Public Health (AREA)
  • General Chemical & Material Sciences (AREA)
  • Urology & Nephrology (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Veterinary Medicine (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention vise à produire un aliment ou une boisson contenant des ingrédients de base dérivés du soja qui améliore les problèmes liés au goût et aux propriétés physiques, tels que l'odeur d'herbe résultant des ingrédients de base issus du soja, et qui améliore considérablement la qualité du produit, dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja employant un ingrédient de base issu du soja usuel comme le lait de soja ou le tofu. L'invention permet d'obtenir une composition de succédané de lait, une composition de succédané de jaune d'œuf et une composition pour l'amélioration de la fonction rénale, entre autres, caractérisées en ce qu'elles comprennent une matière protéique de soja à teneur réduite en matières grasses présentant une teneur totale en protéines et glucides par rapport à la matière sèche d'au moins 80 % en poids, une teneur en matières grasses (résultat d'une extraction par solvant mixte chloroforme/méthanol) par rapport à la teneur en protéines de moins de 10 % en poids et une teneur totale en campestérol et stigmastérol (stérols dérivés de plantes) d'au moins 200 mg pour 100 g de matières grasses. L'invention permet également d'obtenir divers aliments et boissons contenant des ingrédients de base dérivés du soja employant ces compositions.
PCT/JP2012/063112 2011-06-07 2012-05-23 Nouvelle application d'une matière protéique de soja à teneur réduite en matières grasses dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja WO2012169348A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
US14/123,850 US9101150B2 (en) 2011-06-07 2012-05-23 Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage
CN201280027917.XA CN103596442B (zh) 2011-06-07 2012-05-23 降脂大豆蛋白材料在含有来自大豆原料的饮食品中的新用途
KR1020137034176A KR101564985B1 (ko) 2011-06-07 2012-05-23 신규의 지질 저감 대두단백 소재의 대두 유래 원료 함유 음식물에 대한 용도

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
JP2011126869 2011-06-07
JP2011-126869 2011-06-07
JP2011126870A JP5879756B2 (ja) 2011-06-07 2011-06-07 卵白代替組成物及びこれを使用した卵白代替食品
JP2011-126870 2011-06-07
JP2011268485 2011-12-08
JP2011-268485 2011-12-08
JP2011-270828 2011-12-12
JP2011270828A JP5879997B2 (ja) 2011-06-07 2011-12-12 乳代替組成物及びこれを使用した乳代替飲食品

Publications (1)

Publication Number Publication Date
WO2012169348A1 true WO2012169348A1 (fr) 2012-12-13

Family

ID=47295916

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2012/063112 WO2012169348A1 (fr) 2011-06-07 2012-05-23 Nouvelle application d'une matière protéique de soja à teneur réduite en matières grasses dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja

Country Status (1)

Country Link
WO (1) WO2012169348A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013089025A1 (fr) * 2011-12-12 2013-06-20 不二製油株式会社 Matériau concentré à base de protéines de fèves de soja
CN103689103A (zh) * 2013-12-20 2014-04-02 华南理工大学 一种风味良好的酸豆乳的生产方法
WO2015122424A1 (fr) * 2014-02-12 2015-08-20 不二製油株式会社 Remplacement des œufs pour aliments spongieux
JP2020010631A (ja) * 2018-07-17 2020-01-23 不二製油株式会社 菓子生地練り込み用水中油型乳化油脂組成物
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006204145A (ja) * 2005-01-26 2006-08-10 Hokurin:Kk 大豆由来の乳化したタンパク質及び同タンパク質を稀釈してなる飲料
JP2010519928A (ja) * 2007-03-02 2010-06-10 スペシャルティ プロテイン プロデューサーズ リミテッド ライアビリティ カンパニー 大豆材料から脂肪を分離する方法及びそこから製造される組成物
WO2011052793A1 (fr) * 2009-10-28 2011-05-05 太子食品工業株式会社 Procédé de fabrication de lait de soja et de tofu

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006204145A (ja) * 2005-01-26 2006-08-10 Hokurin:Kk 大豆由来の乳化したタンパク質及び同タンパク質を稀釈してなる飲料
JP2010519928A (ja) * 2007-03-02 2010-06-10 スペシャルティ プロテイン プロデューサーズ リミテッド ライアビリティ カンパニー 大豆材料から脂肪を分離する方法及びそこから製造される組成物
WO2011052793A1 (fr) * 2009-10-28 2011-05-05 太子食品工業株式会社 Procédé de fabrication de lait de soja et de tofu

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013089025A1 (fr) * 2011-12-12 2013-06-20 不二製油株式会社 Matériau concentré à base de protéines de fèves de soja
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables
AU2019246895B2 (en) * 2013-01-11 2021-05-06 Impossible Foods Inc. Non-dairy cheese replica comprising a coacervate
AU2021212071B2 (en) * 2013-01-11 2023-01-12 Impossible Foods Inc. Non-dairy cheese replica comprising a coacervate
CN103689103A (zh) * 2013-12-20 2014-04-02 华南理工大学 一种风味良好的酸豆乳的生产方法
CN103689103B (zh) * 2013-12-20 2015-01-28 华南理工大学 一种风味良好的酸豆乳的生产方法
WO2015122424A1 (fr) * 2014-02-12 2015-08-20 不二製油株式会社 Remplacement des œufs pour aliments spongieux
JPWO2015122424A1 (ja) * 2014-02-12 2017-03-30 不二製油株式会社 スポンジ状食品用卵代替物
JP2020010631A (ja) * 2018-07-17 2020-01-23 不二製油株式会社 菓子生地練り込み用水中油型乳化油脂組成物
JP7147311B2 (ja) 2018-07-17 2022-10-05 不二製油株式会社 菓子生地練り込み用水中油型乳化油脂組成物

Similar Documents

Publication Publication Date Title
JP5879997B2 (ja) 乳代替組成物及びこれを使用した乳代替飲食品
KR101564985B1 (ko) 신규의 지질 저감 대두단백 소재의 대두 유래 원료 함유 음식물에 대한 용도
KR101576797B1 (ko) 신규의 대두 유화조성물의 대두 유래 원료 함유 음식물에 대한 용도
WO2012169347A1 (fr) Nouvelle application d'une composition de soja sous forme d'émulsion dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja
JP5397499B2 (ja) 風味の改善された大豆飲食品、並びにそれらの製造法
WO2006135089A1 (fr) Aliment de type fromage a la creme et son procede de fabrication
JPWO2008053902A1 (ja) 高度不飽和脂肪酸含有飲食品及びその製造法
JP2005046139A (ja) 醗酵乳製品及びその製造方法
JP6070035B2 (ja) 水中油型乳化組成物
US20170013855A1 (en) Food using soybean powder and method for manufacturing thereof
WO2012169348A1 (fr) Nouvelle application d'une matière protéique de soja à teneur réduite en matières grasses dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja
JP2009279012A (ja) 醗酵乳製品及びその製造方法
JP2022526283A (ja) フィールドビーンタンパク質組成物
JP2014233261A (ja) ココナッツミルク含有飲食品及びその製造方法
JP2011092119A (ja) 大豆蛋白発酵液を含有する層状生地
JP5879756B2 (ja) 卵白代替組成物及びこれを使用した卵白代替食品
JP5585571B2 (ja) 酸性大豆素材及びこれを用いた食品
JP7268797B2 (ja) 植物ベース発酵乳の製造法
JP6201308B2 (ja) 製パン改良剤、製パン用乳化油脂組成物およびパン
JP2001299194A (ja) パン改良剤及びパン類の製造方法
JP2003284520A (ja) 発酵豆乳およびその製造法
JP5660018B2 (ja) 卵黄代替組成物及びそれを使用した食品
JP7468623B2 (ja) 植物乳発酵食品およびその製造方法
JP2018171013A (ja) おからの製造方法
US20240206492A1 (en) Oil-in-water emulsion containing interesterified oil and/or fat

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12796445

Country of ref document: EP

Kind code of ref document: A1

DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
WWE Wipo information: entry into national phase

Ref document number: 14123850

Country of ref document: US

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 20137034176

Country of ref document: KR

Kind code of ref document: A

122 Ep: pct application non-entry in european phase

Ref document number: 12796445

Country of ref document: EP

Kind code of ref document: A1