Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/14—Yeasts or derivatives thereof
  • A23L33/145—Extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/185—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
  • A23L35/10—Emulsified foodstuffs

Definitions

• the present invention relates to a vegetable soup base and a method for producing a vegetable soup base.
• soups used in ramen and hot pot dishes are mainly made from animal bones such as chicken bones and pork bones, and dried fish and shellfish such as dried bonito and irico. Soups made from animal ingredients can give a rich and rich taste.
• these soups require pretreatment such as removing lye and a long boiling process, which requires time and effort.
• vegetarians to prefer plant-based foods that do not use animal raw materials.
• soups produced mainly from vegetable raw materials have a problem of insufficient richness and richness.
• Soymilk has a strong image of health and is used in various dishes, but it is also known to use soymilk as a raw material for soup.
• Patent Document 1 describes a soup raw material for obtaining a coagulated soup, which comprises a soymilk powder having a coagulation index of 15 or more and an NSI of 80% or more, a coagulant, and a seasoning.
• Patent Document 2 discloses soymilk soup as a soymilk product using sterile soymilk to which a rich feeling is imparted.
• Patent Document 3 is a plant-based oil-type emulsified composition containing a bean extract, an oil and fat, and a vegetable seasoning, which is cloudy when in a liquid state. The technology for cloudy soup base is disclosed.
• An object of the present invention is to provide a vegetable soup base having a good richness and richness of aftertaste without using animal raw materials such as pork bones, chicken bones, and dried bonito flakes.
• the present inventors have a good richness and aftertaste in the vegetable soup base produced by mixing and then emulsifying raw materials including flavored oils and fats and vegetable milk cream. It was found that it has the richness of the above, and the present invention was completed.
• the present invention (1) A method for producing a vegetable soup base, in which raw materials including flavored oils and fats and vegetable milk cream are mixed and then emulsified. (2) The method for producing a vegetable soup base according to (1), wherein the flavored oil and fat contains at least yeast extract. (3) The method for producing a vegetable soup base according to (1), wherein the protein content in the solid content of the vegetable soup base is 1.4 to 26% by weight in terms of dry matter. (4) The method for producing a vegetable soup base according to (2), wherein the protein content in the solid content of the vegetable soup base is 1.4 to 26% by weight in terms of dry matter. (5) The method for producing a vegetable soup base according to any one of (1) to (4), wherein the vegetable milk cream is soymilk cream.
• a method for producing a soup which comprises blending a vegetable soup base obtained by the method according to any one of (1) to (16) as a raw material.
• a vegetable soup base which is an oil-in-water emulsion containing flavored oils and fats and vegetable milk cream, (19) The vegetable soup base according to (18), wherein the flavored oil contains at least yeast extract.
• the present invention (21) A method for producing a vegetable soup base, in which raw materials including flavored oils and fats and vegetable milk cream are mixed and then emulsified.
• a method for producing a soup which comprises blending a vegetable soup base obtained by the method according to any one of (21) to (25) as a raw material.
• a vegetable soup base which is an oil-in-water emulsion containing flavored oils and fats and vegetable milk cream,
• the vegetable soup base of the present invention can be produced by mixing and then emulsifying raw materials containing flavored oils and fats and vegetable milk cream.
• the vegetable soup base of the present invention can be produced, for example, by the following method. Preliminary emulsification is performed by mixing and stirring raw materials including flavored oils and fats and vegetable milk cream. The pre-emulsion is then homogenized at a pressure of 1-20 MPa using a homogenizer or other homogenizer. Then, if necessary, heat sterilization treatment is performed at 110 to 150 ° C., preferably 120 to 140 ° C. for 1 to 30 seconds, preferably 3 to 20 seconds.
• the proportion of flavored fats and oils in the raw materials is preferably 10 to 90% by weight, more preferably 20 to 80% by weight, more preferably 25 to 75% by weight, and more preferably 25 in terms of dry matter. It is ⁇ 70% by weight, more preferably 30 ⁇ 70% by weight.
• the proportion of the vegetable milk cream in the raw material is preferably 10 to 90% by weight, more preferably 20 to 80% by weight, more preferably 25 to 75% by weight, and more preferably 30 to 75% by weight in terms of dry matter. , More preferably 30-70% by weight.
• the "soup base” refers to a basic raw material for producing soup used for ramen, instant noodles, and the like.
• the vegetable soup base of the present invention is an oil-in-water emulsion containing flavored oils and fats and vegetable milk cream.
• Vegetable soup base refers to those in which vegetable raw materials such as flavored fats and oils based on vegetable fats and oils are used in part or all of the raw materials. That is, it means a soup base containing a vegetable raw material, and animal raw materials such as chicken bones and pork bones may be contained as a part of the raw material.
• the amount of animal raw material is generally less than 50% by weight of all raw materials excluding water, preferably 40% by weight or less, more preferably 30% by weight or less, more preferably 20% by weight or less, more preferably 10% by weight. % Or less, most preferably 0% by weight.
• the vegetable soup base of the present invention can be produced using only vegetable raw materials without using any animal raw materials.
• the vegetable soup base obtained by the method of the present invention has a good richness and richness of aftertaste.
• the "rich feeling" is the richness of the taste that is felt when eating, and the "richness of the aftertaste" is the richness that is felt after eating and swallowing.
• the protein content in the solid content of the vegetable soup base is preferably 1.4 to 26% by weight, more preferably 13 to 26% by weight in terms of dry matter, and such a range is more sufficient. You can get a rich feeling and richness of aftertaste.
• the protein content is measured by the Kjeldahl method using a coefficient of 6.25.
• the lipid content in the solid content of the vegetable soup base is preferably 5 to 99% by weight, more preferably 10 to 99% by weight, 20 to 99% by weight, 30 to 99% by weight, 40 to 40 to 99% by weight in terms of dry matter. It can be 99% by weight, 50 to 99% by weight, 60 to 99% by weight, and 65 to 99% by weight.
• the upper limit of the lipid content can be 98% by weight and 97% by weight, and the lower limit can be 66% by weight, 67% by weight and 68% by weight.
• the lipid content is measured by the chloroform-methanol extraction method.
• the flavored fat and oil is a treatment such as adding extracts, flavors, spices, vegetables, seasonings, dairy raw materials, and other plant-derived raw materials such as rice bran to vegetable fats and oils, and heating after adding these. And contains flavored oils and fats. It also includes those obtained by extracting flavors from seasonings containing amino acids, sugars and lipids using vegetable oils and fats.
• the flavor is extracted from the seasoning liquid containing at least yeast extract using vegetable fats and oils, that is, the flavored fats and oils contain at least yeast extract. That is, it includes "flavor-imparting oils and fats" to which flavors are separately added based on vegetable oils and fats.
• extracts include beef extract, pork extract, chicken extract, onion extract, lajonkairia lajon extract, oyster extract and the like.
• Flavors include vanilla and citrus oils including lemon, orange, lime, grapefruit, yuzu, sudachi, and apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot,
• fruit essences containing bananas, melons, apricots, limes, cherries, raspberries, blackberries, tropical fruits, mangoes, mangostin, pomegranates, papayas and the like.
• flavors that can be used include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; vanilla flavors; green tea flavors, oolong tea flavors, tea flavors, cocoa flavors, chocolate flavors, and tea flavors such as coffee flavors. Coffee flavors; Mint flavors such as pepper mint flavors, spare mint flavors, and Japanese Hakka flavors; Asafetida flavors, Ajowan flavors, anise flavors, Angelica flavors, fennel flavors, all spice flavors, cinnamon flavors, chamomile flavors, and chamomile flavors.
• Flavor Cardamon Flavor, Chara Flavor, Cumin Flavor, Chouji Flavor, Kosho Flavor, Coriander Flavor, Sassa Fras Flavor, Kidachi Ralpha Flavor, Sansho Flavor, Egoma Flavor, Juniper Berry Flavor, Shoga Flavor, Star Anise Flavor, Star Anise Flavor Spicy flavors such as thyme flavor, taragon flavor, dill flavor, tougarashi flavor, nutmeg flavor, basil flavor, majorum flavor, rosemary flavor, bay leaf flavor, and wasabi (Japanese wasabi) flavor; wine flavor, whiskey flavor, brandy flavor.
• Alcohol flavors such as lamb flavors, gin flavors, and liqueur flavors; floral flavors; and plant flavors such as onion flavors, garlic flavors, cabbage flavors, carrot flavors, celery flavors, mushroom flavors, and tomato flavors. ..
• These flavorings may be used in liquid or solid form and may be used individually or as a mixture.
• flavored fats and oils to which the above flavors and the like are added include meat-based flavored oils such as beef, pork, lamb, and chicken, herbs, garlic, ginger, onion, sesame, long onion, konbu, pepper, wasabi, and sansho. Spices such as tomatoes, spicy vegetables, vegetable flavor oils, cooking flavor oils such as fried rice, soy sauce, marbo, consomme, soy sauce, miso, mirin, sauce, tomato ketchup, mayonnaise and other seasoning flavor oils, crabs, scallops , Tuna, bonito, shrimp and other seafood flavored oils can be exemplified.
• meat-based flavored oils such as beef, pork, lamb, and chicken, herbs, garlic, ginger, onion, sesame, long onion, konbu, pepper, wasabi, and sansho.
• Spices such as tomatoes, spicy vegetables, vegetable flavor oils, cooking flavor oils such as fried rice, soy sauce, marbo, consomme, soy sauce, miso, mirin, sauce, tomato ketchup, mayonnais
• Vegetable oils and fats used for flavor oils include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, saflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, and shea.
• examples thereof include fats, monkey fats, cacao fats, palm oils, palm kernel oils and the like, or processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange.
• the vegetable milk cream of the present invention has a higher lipid content than vegetable milk, and preferably has a lipid content of 25% by weight or more in a dry matter. In the dry matter, 30% by weight or more is more preferable, 35% by weight or more is more preferable, and 40% by weight or more is more preferable.
• the upper limit is preferably 80% by weight or less, more preferably 75% by weight or less, and even more preferably 70% by weight or less.
• plant species include beans such as soybeans and peanuts, nuts such as peanuts, almonds, coconuts, walnuts, cashew nuts, pistachio nuts, macadamia nuts, and hazelnuts, and soymilk cream derived from soybeans is preferable.
• Soymilk cream made from soybeans will be described as an example.
• Soymilk cream is also referred to as a soybean emulsified composition.
• fresh cream is produced by separating it from milk by a centrifuge, but in one embodiment, soymilk cream is also produced, for example, by further centrifuging soymilk obtained from whole soybeans to obtain a low specific gravity oil.
• a product obtained by recovering a rich cream layer can be used, but the production method thereof is not particularly limited.
• commercially available soymilk, fats and oils, and optionally an emulsifier are added to make a soybean emulsified composition.
• the lower limit of the lipid content of soymilk cream (referred to as the content as a chloroform / methanol mixed solvent extract) is preferably 25% by weight or more, more preferably 30% by weight or more, more preferably 35% by weight or more, and 40% by weight in the dry matter. % Or more is more preferable.
• the upper limit is preferably 80% by weight or less, more preferably 75% by weight or less, and even more preferably 70% by weight or less.
• the protein content of the soymilk cream is preferably 15% by weight or more, more preferably 20% by weight or more, and more preferably 25% by weight or more in the dried product. Further, the upper limit is preferably 40% by weight or less, more preferably 35% by weight or less.
• the lipid / protein content ratio of soymilk cream is preferably 1.0 or more, more preferably 1.2 or more, based on the weight per dry matter.
• the protein content is 39.1% by weight in dry matter
• the lipid content is 21.7% by weight in dry matter
• the lipid / protein content ratio is 0.55. ..
• the "lipid-affinity protein" among the soybean proteins is concentrated from the viewpoint of being richer and having a good flavor derived from soybeans.
• a soybean protein raw material for example, the soybean emulsified composition described in Japanese Patent Application Laid-Open No. 2012-16348 can be used.
• the index as to whether or not the lipid-affinity protein is concentrated can be estimated by obtaining the LCI value (Lipophilic Proteins Content Index) described in the publication.
• LCI value Lipophilic Proteins Content Index
• soymilk cream having an LCI value of 55% or more for example, "Kokurimu" (registered trademark) manufactured by Fuji Oil Co., Ltd. can be used.
• dietary fiber is further contained in the raw material in addition to the flavored oil and fat and the vegetable milk cream. Furthermore, by containing dietary fiber, the soup base has a better richness and richness of aftertaste. Therefore, when this is used as a raw material for soup, a soup having a better richness and richness of aftertaste is prepared. can do.
• dietary fiber include bean okara such as soybean, chitosan, cellulose, hemicellulose, sodium carboxymethylcellulose, glucan, lignin, wheat bran, wheat germ, oatmeal, and cornmeal. Among these, it is preferable that the okara of beans such as soybean is contained.
• Dietary fiber may be added as a raw material separately from flavored fats and oils and vegetable milk cream, mixed and emulsified to produce a soup base, or vegetable milk cream containing dietary fiber in advance may be used. You may. Among these, it is preferable to use a vegetable milk cream containing dietary fiber in advance, and the vegetable milk cream may be mixed by adding dietary fiber to obtain a vegetable milk cream containing dietary fiber, or a plant. It may be prepared to contain dietary fiber in the process of producing milk cream. When the dietary fiber is contained in the vegetable milk cream, the dietary fiber content is preferably 2.5% by weight or more, more preferably 3% by weight or more in the vegetable milk cream.
• the upper limit of the dietary fiber content is not limited, but is preferably 10% by weight or less, more preferably 8% by weight or less, and more preferably 6% by weight or less.
• the content of dietary fiber shall be a value measured by the enzyme weight method.
• soymilk cream containing okara which is dietary fiber
• soymilk cream contained in the okara the soymilk cream containing okara before the okara is separated from the soymilk cream can be used, or the soymilk cream separated during the production of the soymilk cream is mixed again with the soymilk cream.
• the soymilk cream containing the dietary fiber thus obtained has a dietary fiber content of 2.5% by weight or more, a protein content of 25% by weight or more per dry matter, and a lipid content (content as a chloroform / methanol mixed solvent extract).
• the protein content is preferably 30% by weight or more.
• the upper limit of the protein content is not limited, but is preferably 50% by weight or less, more preferably 45% by weight or less.
• the lipid content is preferably 30% by weight or more, more preferably 40% by weight or more.
• the upper limit of the lipid content is not limited, but is preferably 65% by weight or less, more preferably 55% by weight or less.
• the water content is preferably 75% by weight to 90% by weight.
• the lipid / protein content ratio of soymilk cream containing dietary fiber is preferably 1.0 or more, more preferably 1.2 or more, based on the weight per dry matter.
• soymilk cream having a dietary fiber content of 2.5% by weight or more for example, "soymilk cream containing soybean dietary fiber" manufactured by Fuji Oil Co., Ltd. can be used.
• the richness of the soup base and the richness of the aftertaste can be further improved.
• the pH of the vegetable milk cream is preferably 7.3 to 10, more preferably 7.3 to 9.5, and more preferably 7.4 to 9.0 by using an alkaline agent such as sodium carbonate or sodium hydroxide. , More preferably pH 7.5 to 8.8, and even more preferably pH 7.6 to 8.6.
• the vegetable soup base of the present invention can contain ingredients other than the above-mentioned flavored fats and oils and vegetable milk cream.
• ingredients other than the above-mentioned flavored fats and oils and vegetable milk cream examples thereof include starch, dextrin, oligosaccharide, thickener, sweetener, acidulant, seasoning, emulsifier, vegetable milk such as soymilk, soybean flour, vegetable protein, water and the like.
• soup drinks such as corn soup and potage soup
• soups used for noodles such as ramen, instant noodles, pasta, pho, laxa, and marla noodles
• soups used for pot dishes and rice such as risotto.
• soups used, soups used for gratin, curry, and the like include both liquid and powder.
• soymilk cream As vegetable milk cream, soymilk cream ("Nokuri Yume”: manufactured by Fuji Oil Co., Ltd., solid content: 19.0%, dietary fiber content: 0.1%, protein content (dry matter equivalent): 29.5%, lipid content ( (Dry matter equivalent): 64.7%) or soymilk cream containing dietary fiber ("Soymilk cream containing soybean dietary fiber”: manufactured by Fuji Oil Co., Ltd., solid content: 20.0%, dietary fiber content: 4.1%, protein content ( Dry matter equivalent): 34.5%, lipid content (dry matter equivalent): 41.0%) was used.
• soymilk cream As full-fat soymilk, “unadjusted soymilk” manufactured by Fuji Oil Co., Ltd.
• soymilk cream solid content: 9.2%, dietary fiber content: 0.2%, protein content (dry matter equivalent): 51.1%, lipid content (dry matter equivalent) : 39.1%
• the pH of soymilk cream, dietary fiber-containing soymilk cream, and full-fat soymilk was 6.7.
• As the flavor oil and fat a seasoning liquid containing amino acids, sugars and lipids was used by extracting the flavor using palm oil (manufactured by Fuji Oil Co., Ltd.). This flavored fat was evaluated by five skilled panelists in the sensory evaluation of the flavored fat and oil, and exhibited an animal fat-like flavor.
• the flavor of the obtained vegetable soup base was evaluated according to the following criteria, and the results are shown in Table 1.
• the protein content in the table is a value converted to dry matter in the solid content of the vegetable soup base.
• the lipid content in the table is a dry matter-equivalent value in the solid content of the vegetable soup base.
• A 4.5 points or more
• B 3.5 points or more and less than 4.5 points
• C 2.5 points or more and less than 3.5 points
• D 1.5 points or more and less than 2.5 points
• E A 5-point rating of less than 1.5 points was given, and all evaluation items with a C rating or higher were regarded as acceptable quality.
• the vegetable soup base prepared by blending soymilk cream or soymilk cream containing dietary fiber and flavored oils and fats had a good richness and rich aftertaste, and was of acceptable quality.
• full-fat soymilk was used, it was rejected.
• Example 3 The flavor oil and fat of Example 2 was replaced with a seasoning liquid containing yeast extract, amino acids, sugars and lipids, and the flavor was extracted using palm oil (manufactured by Fuji Oil Co., Ltd.), and the production method of Example 2 was performed.
• a vegetable soup base was obtained according to the above.
• the obtained vegetable soup base was evaluated for flavor in the same manner as in Example 1, and the results are shown in Table 2.
• the protein content in the table is a value converted to dry matter in the solid content of the vegetable soup base.
• the lipid content in the table is a dry matter-equivalent value in the solid content of the vegetable soup base.
• the vegetable soup base prepared by blending the flavor oil and fat extracted from the seasoning liquid containing dietary fiber-containing soymilk cream and yeast extract has a rich feeling and rich aftertaste, and the quality is acceptable. rice field.
• Example 10 to 14 PH adjustment of dietary fiber-containing soymilk cream
• the pH was adjusted to 7.2 to 10.0 using sodium carbonate.
• each pH-adjusted soymilk cream or dietary fiber-containing soymilk cream, flavored oil and fat, and emulsifier are mixed at 60 ° C with the formulation shown in Table 2, homogenized with a homogenizer at a pressure of 2 MPa, sterilized by heating, and again at a pressure of 12 MPa.
• a vegetable soybean base The same dietary fiber-containing soymilk cream and flavored oils and fats as in Example 1 were used.
• the obtained vegetable soup base was evaluated for flavor in the same manner as in Example 1, and the results are shown in Table 4.
• the protein content in the table is a value converted to dry matter in the solid content of the vegetable soup base.
• the lipid content in the table is a dry matter-equivalent value in the solid content of the vegetable soup base.
• Example 15 Almond cream
• the soymilk cream of Example 1 was replaced with almond cream to obtain a vegetable soup base according to the production method of Example 2.
• almond cream ("de-skinned almond paste”: manufactured by Fuji Oil Co., Ltd., solid content: 98.8%, protein content (dry matter equivalent): 19.5%, lipid content (dry matter equivalent): 56.8%) is used. board.
• the obtained vegetable soup base was evaluated for flavor in the same manner as in Example 1, and the results are shown in Table 5.
• the protein content in the table is a value converted to dry matter in the solid content of the vegetable soup base.
• the lipid content in the table is a dry matter-equivalent value in the solid content of the vegetable soup base.
• Example 16 Coconut cream The soymilk cream of Example 1 was replaced with coconut cream to obtain a vegetable soup base according to the production method of Example 2.
• As the coconut cream (“kara coconut cream”: manufactured by SAMBU GROUP, solid content: 30.82%, protein content (dry matter equivalent): 8.4%, lipid content (dry matter equivalent): 80.1%) was used.
• the obtained vegetable soup base was evaluated for flavor in the same manner as in Example 1, and the results are shown in Table 5.
• the protein content in the table is a value converted to dry matter in the solid content of the vegetable soup base.
• the lipid content in the table is a dry matter-equivalent value in the solid content of the vegetable soup base.
• the vegetable soup base prepared by blending almond cream or coconut cream with flavored oils and fats also had a good richness and richness in the aftertaste, and was of acceptable quality.

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• 2021
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