WO2022210597A1 - 油性食品 - Google Patents
油性食品 Download PDFInfo
- Publication number
- WO2022210597A1 WO2022210597A1 PCT/JP2022/015173 JP2022015173W WO2022210597A1 WO 2022210597 A1 WO2022210597 A1 WO 2022210597A1 JP 2022015173 W JP2022015173 W JP 2022015173W WO 2022210597 A1 WO2022210597 A1 WO 2022210597A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- derived
- soybean
- oily food
- oil
- powder material
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 63
- 239000000843 powder Substances 0.000 claims abstract description 87
- 239000000463 material Substances 0.000 claims abstract description 56
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 29
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims description 63
- 244000068988 Glycine max Species 0.000 claims description 63
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 54
- 239000004310 lactic acid Substances 0.000 claims description 27
- 235000014655 lactic acid Nutrition 0.000 claims description 27
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- 238000004519 manufacturing process Methods 0.000 claims description 19
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 28
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- 238000000855 fermentation Methods 0.000 description 11
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- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 8
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- 238000010438 heat treatment Methods 0.000 description 7
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 6
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
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- 238000005809 transesterification reaction Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- 229920001353 Dextrin Polymers 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
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- 241000186679 Lactobacillus buchneri Species 0.000 description 1
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- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
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- 241000194036 Lactococcus Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
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- 240000004922 Vigna radiata Species 0.000 description 1
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- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
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- 229940089020 evening primrose oil Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
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- 238000007429 general method Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229940001882 lactobacillus reuteri Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
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- 235000012976 tarts Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Definitions
- the present invention relates to an oily food using a bean-derived powder material and a method for producing the oily food.
- Chocolate a type of oily food, is composed of cocoa-derived ingredients such as cacao mass, cocoa butter, and cocoa powder, as well as sugar, and is consumed all over the world due to its unique flavor and texture.
- cocoa-derived ingredients such as cacao mass, cocoa butter, and cocoa powder, as well as sugar, and is consumed all over the world due to its unique flavor and texture.
- areas where cacao can be harvested are limited, and chocolate produced using cacao as the main raw material is expensive.
- cocoa butter has become available at a lower price than cacao butter, as a result of efforts to separate palm oil, etc., and to obtain alternative materials through transesterification.
- Patent Document 1 discloses a chocolate-like food containing soybean protein extraction residue as a main component as a cocoa powder substitute.
- the present inventors considered novel oily foods with reduced cacao-derived components.
- an object of the present invention is to provide a novel oil-based food with reduced cacao-derived components and excellent flavor.
- the present invention was completed by including beans-derived roasted powder material and fermented powder.
- the present invention (1) An oily food containing beans-derived roasted powder material and fermented powder, (2) The oily food of (1), which uses a soybean-derived roasted powder material as the beans-derived roasted powder material, (3) The oily food of (2), wherein the soybean-derived roasted powder material has a color tone L value of 50 to 80, (4) The oily food of (1) or (2), wherein the fermented product powder is a powdered lactic acid fermentation product, (5) The oily food of (3), wherein the fermented product powder is a powdered lactic acid fermentation product, (6) the oily food of (1) or (2) containing unrefined or semi-refined saccharides; (7) The oily food of (3) containing unrefined or semi-refined saccharides, (8) the oily food of (4) containing unrefined or semi-refined saccharides; (9) The oily food of (5) containing unrefined or semi-refined saccharides, (10) A method for producing an oily food, (2)
- an oily food with reduced cacao-derived components.
- an oily food can be provided without using cacao-derived ingredients.
- the obtained oil-based food has a favorable flavor without the off-flavour of the beans-derived powder material.
- the oily food of the present invention contains beans-derived roasted powder material and fermented powder.
- the beans-derived roasted powder material is a powder material obtained by roasting beans-derived powder material.
- the present invention aims to provide an oily food with reduced cacao-derived components
- the beans-derived roasted powder material and the fermented powder contain components derived from cacao beans.
- the oily food of the present invention has a total amount of cocoa mass and cocoa of less than 5% by weight.
- soybean-derived powder material that can be used in the present invention refers to all powders derived from whole beans and/or parts thereof in the form of beans in the form of seeds.
- legumes include soybeans, mung beans, peas, chickpeas, and the like.
- soybean-derived powder materials include soybean flours such as full-fat soybean flour and defatted soybean flour, isolated soybean protein, concentrated soybean protein, and soymilk powder.
- soybean powders include those obtained by first wet-pulverizing soybeans in an aqueous system and then drying them, as well as those obtained by once suspending soybean flour in an aqueous system and drying this.
- a preferable soybean-derived powder material contains 10 to 90% by weight of crude protein, more preferably 20 to 70% by weight.
- a soybean-derived roasted powder material obtained by roasting a soybean-derived powder material prepared to have such a protein content a good flavor can be obtained as an oily food.
- the amount of crude protein is obtained by multiplying the total nitrogen content in the sample by the Kjeldahl method, multiplying it by a coefficient of 6.25, measuring it as a percentage of the sample, and expressing it in terms of dry matter.
- Preferable soybean-derived powder materials include soybean powders and soymilk powder.
- the NSI (Nitrogen soluble index) referred to in the present invention is the nitrogen solubility index. That is, it is expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) to total nitrogen based on a predetermined method, and in the present invention, it is a value measured based on the following method.
- NBI measurement method Add 100 ml of water to 2.0 g of the sample, stir and extract at 40° C. for 60 minutes, and centrifuge at 1,400 ⁇ g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, extracted with stirring at 40° C. for 60 minutes, and centrifuged at 1,400 ⁇ g for 10 minutes to obtain supernatant 2. Combine Supernatant 1 and Supernatant 2, and add water to bring the total volume to 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen recovered as the filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as % by weight as NSI.
- the soybean-derived roasted powder material also includes soybean flour obtained by roasting at around 220 ° C. for about 30 seconds, but it is suitable for the oily food of the present invention, and has a more fragrant flavor and darker color than soybean flour. Therefore, a soybean-derived roasted powder material obtained by roasting deeper than roasted soybean flour is more preferable.
- the temperature is preferably 100°C to 250°C, more preferably 120°C to 250°C, still more preferably 150°C to 220°C.
- the roasting time is not limited because it can be appropriately adjusted depending on the flavor of the obtained soybean-derived roasted powder material, but the roasting time is 10 minutes because it can impart a more fragrant flavor and a darker color tone than soybean flour.
- the time is preferably 20 minutes or longer, and more preferably 20 minutes or longer. Since it varies depending on the equipment used for roasting, the above temperature and time are not limited, and can be appropriately adjusted according to the color tone and flavor of the soybean-derived roasted powder material.
- the equipment used for roasting is preferably equipped with a stirring blade because it can uniformly mix and heat, and the heat source may be either gas heating or IH heating as long as the temperature can be controlled. IH heating is preferred because temperature control is easy.
- the color tone of the soybean-derived roasted powder material can be visually determined, but in a preferred embodiment, the degree of roasting can be adjusted by using the L value of the color tone as an index and adjusting the heating conditions.
- the color tone L value is not particularly limited, it is measured using a color difference meter. manufactured by Irokogyo Co., Ltd.) can be exemplified.
- the soybean-derived roasted powder material has a color tone L value of 50 to 80, more preferably 50 to 70.
- the color tone L value of commercially available soybean flour measured under the same conditions is 82.
- various beans-derived roasted powder materials prepared by a manufacturing method corresponding to the above-mentioned soybean-derived roasted powder materials can be used.
- the oil-based food of the present invention contains fermented powder.
- fermented product powder By containing the fermented product powder, it is possible to impart a desired flavor derived from the fermented product to the oily food.
- Various fermented powders can be used without limitation in that they can impart flavor.
- a fermented product may be added and dried at the time of roasting the beans-derived powder material. This is preferable in that process control can be performed simultaneously and the process can be simplified.
- As the fermented product powder it is preferable to use powdered lactic acid fermented product.
- Low-fat soymilk refers to soymilk with reduced fat content.
- the low-fat soymilk used in the present invention is low-fat soymilk with a lipid content reduced to 2.5% by weight or less, preferably 2% by weight or less, more preferably 1.5% by weight or less in accordance with claims.
- Low-fat soymilk is a soybean material with characteristics equivalent to low-fat milk in cow's milk. Not only is it possible to reduce the calorie of soymilk, but it is also possible to reduce the deterioration of flavor due to soybean lipid.
- the lipid content of the low-fat soymilk is preferably 40% by weight or less, more preferably 20% by weight or less, and still more preferably 10% by weight or less relative to the protein content of the low-fat soymilk.
- the low-fat soymilk of the present invention refers not only to soymilk obtained by extracting whole soybeans or defatted soybeans with water and removing bean curd refuse, which is an insoluble fiber, but also to fine bean curd refuse without removing bean curd refuse from soy milk. A pulverized slurry is also included, and soy milk from which bean curd refuse has been removed is preferred.
- Lipid content (% / dry) [ ⁇ (W2-W1) / W ⁇ 2.5 ⁇ 100 ⁇ / W3 ⁇ 100 (%)]
- Soxtec manufactured by FOSS can be used.
- the above measurement method shall be referred to as "chloroform/methanol mixed solvent extraction method".
- Soybean raw materials for low-fat soymilk include those in the form of whole soybeans, halved soybeans, grits, powder, and the like.
- soybean raw material it is also possible to preferably use one that has been defatted or reduced in advance.
- Low-fat soymilk can be prepared using a known production method, and for example, a method of water extraction from defatted soybeans obtained by defatting with a solvent such as hexane or ethanol can be preferably used. For water extraction, a general method can be used.
- an aqueous medium is added to raw soybeans, stirred and ground to form a slurry, and an insoluble fraction (okara) is separated and removed by centrifugation, filtration, or the like.
- a method is exemplified.
- whole soybeans or reduced-fat soybeans may be extracted with water and then subjected to solvent extraction, film treatment, or defatting by centrifugation after slurry or removal of bean curd refuse to obtain low-fat soymilk.
- Powdered low-fat soymilk can also be used by dissolving it in water.
- water is added in an amount of preferably 3 to 20 times, more preferably 4 to 15 times the weight of the soybean raw material.
- the extraction temperature is not particularly limited. A temperature of 5° C. to 98° C. is preferred for efficient protein extraction. It is also possible to obtain low-fat soymilk by subjecting whole soybeans to a slurry state or after removal of bean curd refuse, followed by water extraction, followed by solvent extraction or membrane treatment for degreasing. Also, the method disclosed in Japanese Patent Application Laid-Open No. 2012-016348 can be used.
- the lipid content per dry matter is 15% by weight or more
- the NSI Nonrogen Solubility Index: nitrogen solubility index
- the low-fat soymilk obtained by this method has a total protein and carbohydrate content of 80% by weight or more per dry matter, and a lipid content (content as a chloroform/methanol mixed solvent extract amount) of 10% by weight based on the protein content.
- soymilk with a low lipid content may be blended with soymilk or soybean oil with a high lipid content to adjust the lipid content.
- the lactic acid bacteria used in the production of the low-fat lactic acid fermented soymilk of the present invention have the effect of improving the unpleasant taste of plant raw materials such as soymilk and soybean whey.
- lactic acid fermentation anaerobic fermentation or aerobic fermentation
- plant raw materials such as soymilk (including low-fat soymilk) or soybean whey (including low-fat soybean whey).
- Bacteria used in lactic acid fermentation are preferably Lactobacillus brevis (Lb.brevis), Lactobacillus acidophilus (Lb.acidophilus), Lactobacillus casei (Lb.casei), Lactobacillus reuteri (Lb.reuteri), Lactobacillus delbruekii subspecies bulgaricus (Lb. delbruekii ssp. bulgaricus), Lactobacillus plantarum (Lb. plantarum), Lactobacillus buchneri (Lb. buchneri), Pediococcus acidulactisi (Ped. Lactobacillus bacteria such as Lb. helveticus and Lb.
- Lactobacillus bacteria such as Lb. helveticus and Lb.
- the bacteria used in lactic acid fermentation are preferably Streptococcus bacteria such as Streptococcus thermophilus.
- the bacteria used in the lactic acid fermentation are preferably Lactococcus lactis, Lactococcus lactis ssp.lactis, Lactococcus lactis ssp. Lactococcus bacterium such as Lactococcus cremoris) is used. Lactococcus lactis is more preferably used for lactic acid fermentation.
- lactic acid fermentation of the present invention one type of lactic acid bacteria selected from the above is used, or two or more types of lactic acid bacteria are used in combination.
- the oil-based food of the present invention contains unrefined or semi-refined saccharides.
- Unrefined or semi-refined sugars include tart sugar, dicotyledonous sugar, molasses sugar, raw sugar, honey, molasses and maple sugar, and one or more sugars selected from such sugars can be used.
- nectar-containing sugars include cane sugar and brown sugar. Soft brown sugar, medium brown sugar, cane sugar, brown sugar, raw sugar and maple sugar are preferable, and soft brown sugar, cane sugar, brown sugar and maple sugar are more preferable. Such sugars may be used in combination.
- the content of the beans-derived roasted powder material in the oily food is preferably 10% to 50% by weight, more preferably 10% to 40% by weight, still more preferably 20% to 40% by weight. be.
- the beans-derived roasted powder material is a soybean-derived roasted powder material
- the content of the soybean-derived roasted powder material in the oily food is preferably 10% to 50% by weight, more preferably. is 10% to 40% by weight, more preferably 20% to 40% by weight.
- the content of the fermented powder in the oily food is preferably 0.1% to 20% by weight, more preferably 3% to 15% by weight, and even more preferably 5% to 10% by weight.
- the content of unrefined or semi-refined saccharides in the oily food is preferably 1% to 40% by weight, more preferably 3% to 30% by weight, still more preferably 5% to 30% by weight. , and even more preferably 5% to 25% by weight.
- saccharides there are no particular restrictions on the saccharides to be added other than unrefined or semi-refined saccharides, but examples include sucrose, maltose, lactose, reducing sugars, various oligosaccharides, and various sugar alcohols. These can be used alone or in combination of two or more.
- the raw materials used for oil-based foods are not particularly limited, except for the raw materials mentioned above.
- the composition of chocolate which is a typical oily food, can also be applied as a reference.
- milk components, oils and fats, and other edible ingredients can be appropriately combined.
- Other additives include emulsifiers, antioxidants, perfumes, and the like, but are not limited in type and amount, and may not be added.
- Usable oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil. , medium-chain fatty acid-binding oils and fats (MCT), shea butter, monkey fat and other vegetable oils and fats, milk fat, beef tallow, lard, fish oil, animal oils and fats such as whale oil, algae oils, and their hardened oils, fractionated oils, hardened Examples include fractionated oils, fractionated hardened oils, processed oils and fats subjected to transesterification, and mixed oils and fats thereof.
- MCT medium-chain fatty acid-binding oils and fats
- a cocoa butter substitute is also called hard butter, and its type may be either tempering type or non-tempering type.
- Other oils and fats can be selected and used in combination, as appropriate, according to the various qualities required for oily foods.
- the oil-based food of the present invention can be produced by the chocolate production process (mixing process, rolling, conching process, molding cooling solidification process, etc.).
- beans-derived powder material As the beans-derived powder material, full-fat soybean flour with an NSI of 60 and a crude protein content of 38.0%, which is a soybean-derived powder material, was used.
- lactic acid fermented product used As the lactic acid fermented product, a low-fat lactic acid fermented soybean milk obtained by the following procedure was used. Low-fat soymilk (“Bishii Input” manufactured by Fuji Oil Co., Ltd., dry matter content 10.0%, protein content per dry matter 54.0%, lipid content per dry matter 5%, lipid/protein ratio: 0 in terms of mass .1) 76 parts, 9.6 parts of dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.) and 14.4 parts of water are mixed, heated and stirred at 60 ° C. for 5 minutes, and then sterilized at 70 to 80 ° C. Cool to 24°C.
- Low-fat soymilk (“Bishii Input” manufactured by Fuji Oil Co., Ltd., dry matter content 10.0%, protein content per dry matter 54.0%, lipid content per dry matter 5%, lipid/protein ratio: 0 in terms of mass .1) 76 parts, 9.6 parts of dextrin (man
- a lactic acid bacteria starter in which Lactobacillus bulgaricus and Streptococcus thermophilus were mixed was added to the prepared liquid and fermented at 37 to 40° C. for about 5 hours. After fermentation, the mixture was homogenized with a homogenizer at 5 MPa, sterilized at 70-80°C, and cooled to 24°C to obtain a low-fat lactic acid fermented soymilk (dry matter content: 17.2%).
- the soybean-derived powder material is roasted at a wall temperature of 200°C to 220°C for 20 minutes to 40 minutes in a desktop heating stirrer (manufactured by Kajiwara Co., Ltd.). The product temperature during roasting was 150°C to 160°C. - Lower the wall temperature to 120°C, add the low-fat soymilk lactic acid fermented product prepared above in the amount shown in Table 1, heat for 20 to 30 minutes and dry (fermented product powder, low-fat soymilk fermented lactic acid powder is obtained). - By the above procedure, powder materials 1 to 4, which are beans-derived roasted powder materials containing fermented powder, were obtained. The soybean-derived powder material was used as the powder material C without being roasted.
- Table 3 shows the flavor characteristics of each oily food in comparison with the comparative examples. In all of the examples, the soybean odor was suppressed and the fragrance was felt. Harshness and bitterness were suppressed, and the flavor was good. As shown in Table 3, each of Examples 1 to 4 has flavor characteristics, and a suitable flavor can be selected and prepared according to taste.
- the present invention can provide novel oily foods.
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Abstract
Description
そこで本発明の目的は、カカオに由来する成分を減少させ、風味的にも優れた新規な油性食品を提供することにある。
(1) 豆類由来焙煎粉末素材、および、発酵物粉末を含有する、油性食品、
(2) 豆類由来焙煎粉末素材として大豆由来焙煎粉末素材を使用する、(1)の油性食品、
(3) 大豆由来焙煎粉末素材の色調L値が50~80である、(2)の油性食品、
(4) 発酵物粉末が、乳酸発酵物を粉末化したものである、(1)または(2)の油性食品、
(5) 発酵物粉末が、乳酸発酵物を粉末化したものである、(3)の油性食品、
(6) 未精製または半精製の糖類を含有する、(1)または(2)の油性食品、
(7) 未精製または半精製の糖類を含有する、(3)の油性食品、
(8) 未精製または半精製の糖類を含有する、(4)の油性食品、
(9) 未精製または半精製の糖類を含有する、(5)の油性食品、
(10) 豆類由来焙煎粉末素材、および、発酵物粉末を使用する、油性食品の製造方法、
(11) 発酵物粉末が、乳酸発酵物を粉末化したものである、(10)の油性食品の製造方法、
(12) 豆類由来粉末素材の焙煎時に、発酵物を加えて乾燥させる、(10)または(11)の油性食品の製造方法、
(13) 未精製または半精製の糖類を使用する、(10)の油性食品の製造方法、
(14) 未精製または半精製の糖類を使用する、(11)の油性食品の製造方法、
(15) 未精製または半精製の糖類を使用する、(12)の油性食品の製造方法、である。
好ましい態様として、カカオに由来する成分を使用することなく、油性食品を提供することができる。得られた油性食品は、豆類由来粉末素材の異風味を感じない、好ましい風味を有するものである。
好ましい態様として、本発明の油性食品は、カカオマス及びココアの合計量が5重量%未満である。
豆類としては、大豆、緑豆、エンドウマメ、ヒヨコマメ等が例示できる。
より具体的には、豆類由来粉末素材のうち、大豆由来粉末素材としては、全脂大豆粉や脱脂大豆粉などの大豆粉類や、分離大豆蛋白、濃縮大豆蛋白、豆乳粉末などがある。大豆粉類としては大豆を粉砕したものの他、一旦水系下で湿式粉砕して乾燥したものや、大豆粉を一旦水系下で懸濁させてこれを乾燥したものも含む。
好ましい大豆由来粉末素材としては、大豆粉類や、豆乳粉末が例示できる。
より好ましい態様は、蛋白質の溶解性の指標として常用されているNSI(後述)が10~70、さらには20~60である全脂大豆粉を用いることが好ましい。
試料2.0gに100mlの水を加え、40℃にて60分攪拌抽出し、1,400×gにて10分間遠心分離し、上清1を得る。残った沈殿に再度100mlの水を加え、40℃にて60分攪拌抽出し、1,400×gにて10分遠心分離し、上清2を得る。上清1および上清2を合わせ、さらに水を加えて250mlとする。No.5Aろ紙にてろ過したのち、ろ液の窒素含量をケルダール法にて測定する。同時に試料中の窒素含量をケルダール法にて測定し、ろ液として回収された窒素(水溶性窒素)の試料中の全窒素に対する割合を重量%として表したものをNSIとする。
焙煎に使用する機器としては、均一に混合加熱できるため、撹拌羽根付きが好ましく、熱源は、温度制御ができれば、ガス加熱、IH加熱の何れでもよい。温度制御が容易な点でIH加熱が好ましい。
好ましい態様として、大豆由来焙煎粉末素材の色調L値が50~80、より好ましくは、50~70であることが好ましい。同一条件で測定した市販きな粉の色調L値は82である。
発酵物粉末は、乳酸発酵物を粉末化したものを使用することが好ましい。
低脂肪豆乳は、脂質含量が低減された豆乳をいう。本発明で使用する低脂肪豆乳は、強調表示に則り脂質含量2.5重量%以下、好ましくは2重量%以下、より好ましくは1.5重量%以下に低減された低脂肪豆乳を用いる。低脂肪豆乳は、牛乳における低脂肪乳に相当する特長を持った大豆の素材である。豆乳の低カロリー化の実現は勿論、大豆脂質による風味劣化の低減を可能にしている。低脂肪豆乳の脂質含量は、該低脂肪豆乳の蛋白質含量に対して、好ましくは40重量%以下であり、より好ましくは20重量%以下であり、更に好ましくは10重量%以下である。また、本発明の低脂肪豆乳とは、丸大豆や脱脂大豆から水で抽出し、不溶性繊維であるオカラを除去して得られる、豆乳だけでなく、豆乳からオカラを除去せずにオカラを微粉砕したスラリー状のものも含まれ、好ましくはオカラを除去した豆乳が好ましい。
サンプル(W)をクロロホルム:メタノールが2:1(体積比)の混合溶媒を用い、常圧沸点において30分間抽出された抽出物を無水硫酸ナトリウムで脱水後石油エーテルへ転溶する。これを遠心分離しエーテル層を重量既知のフラスコ(W1)に採取し、エーテルを留去後、乾燥重量(エーテル留去後のフラスコの重量)(W2)を測定する。W、W1、W2、およびサンプル(W)の乾物重量(W3)の測定値を用い、以下の式により得られる値を脂質含量(%/dry)とする。
脂質含量(%/dry)=[{(W2-W1)/W×2.5×100}/W3×100(%)]
溶媒抽出装置としてはFOSS社製の「ソックステック」を用いることができる。上記の測定法は「クロロホルム/メタノール混合溶媒抽出法」と称するものとする。
低脂肪豆乳の大豆原料は、丸大豆、半割れ大豆、グリッツ、粉末等の形態のものが挙げられる。また、大豆原料として、あらかじめ脱脂や減脂されたものを好ましく用いることもできる。低脂肪豆乳は、公知の製造法を用いて調製することができ、例えば、ヘキサンやエタノール等の溶剤により脱脂して得られた脱脂大豆から水抽出する方法を好ましく使用できる。水抽出は、一般的な方法を用いることができ、例えば水性媒体を原料大豆に加えて攪拌・磨砕してスラリー状とし、不溶性画分(オカラ)を遠心分離、濾過等により分離し、除去する方法が例示される。また、丸大豆や減脂大豆を水抽出後、スラリー状態或はオカラの除去後に溶剤抽出や膜処理、又は遠心分離による脱脂操作を行うことによって低脂肪豆乳を得る方法でもよい。粉末化された低脂肪豆乳を水に溶解して用いることもできる。水抽出は、大豆原料に対して、好ましくは3重量倍~20重量倍、より好ましくは4重量倍~15重量倍程度の加水をする。加水倍率は高い方が水溶性成分の抽出率が高まり、分離を良くすることができるが、高過ぎると濃縮が必要となりコストがかかる。また、抽出処理を2回以上繰り返すと水溶性成分の抽出率をより高めることができる。抽出温度は、特に限定されない。効率良く蛋白質を抽出するには5℃~98℃で行うことが好ましい。また、丸大豆を水抽出後、スラリー状態或はオカラの除去後において溶剤抽出や膜処理による脱脂操作を行うことによって低脂肪豆乳を得ることも可能である。また、特開2012-016348号公報に開示される方法等も利用できる。即ち、乾物当たりの脂質含量が15重量%以上、NSI(Nitrogen Solubility Index:窒素溶解指数)が20~77の含脂大豆に加水して懸濁液を得、固液分離し、中性脂質および極性脂質を不溶性画分に移行させて除去し、蛋白質および糖質を含む水溶性画分を回収する。この製法で得られる低脂肪豆乳は、乾物当たりの蛋白質および炭水化物の総含量が80重量%以上であり、脂質含量(クロロホルム/メタノール混合溶媒抽出物量としての含量)が蛋白質含量に対して10重量%未満であるという特徴を有する。なお、ここでの蛋白質含量とは、ケルダール法により測定した窒素量に6.25の窒素換算係数を乗じた数値を指す。また、脂質含量の低い豆乳に、脂質含量の高い豆乳や大豆油をブレンドし、脂質含量を調整してもよい。
乳酸発酵で用いる菌は、より好ましくは、ラクトコッカス・ラクチスを用いる。
本発明の油性食品においては、好ましい硬さを与えるために、カカオバター代用脂を使用することが望ましい。カカオバター代用脂はハードバターとも呼ばれているが、その種類はテンパリング型、ノンテンパリング型の何れであってもよい。油性食品に求められる多様な品質に応じて、適宜、他の油脂も選択し、組み合わせて用いることができる。
豆類由来粉末素材として、大豆由来粉末素材である、NSI 60、粗蛋白質量38.0%である、全脂大豆粉を使用した。
乳酸発酵物として、以下の手順で得られる、低脂肪豆乳乳酸発酵物を使用した。
低脂肪豆乳(「美味投入」不二製油(株)製、乾物含量10.0%、乾物あたりの蛋白質含量54.0%、乾物あたりの脂質含量5%、脂質/蛋白質比:質量換算で0.1)を76部、デキストリン((松谷化学工業(株)製)を9.6部、水を14.4部混合し、60℃で5分間加熱撹拌した後、70~80℃で殺菌後24℃まで冷却した。
該調合液に対してラクトバチルス・ブルガリカスおよびストレプトコッカス・サーモフィラスを混合した乳酸菌スターターを0.01%添加して37~40℃で約5時間発酵させた。発酵後、ホモゲナイザーで5MPaで均質化処理し、70~80℃で殺菌後24℃まで冷却し、低脂肪豆乳乳酸発酵物(乾物含量17.2%)を得た。
・前記大豆由来粉末素材を、卓上加熱撹拌機(株式会社カジワラ製)にて、壁面温度200℃~220℃20分~40分間焙煎する。焙煎時の品温は150℃~160℃であった。
・壁面温度を120℃に下げ、前記、作製した低脂肪豆乳乳酸発酵物を表1記載の配合量を投入して20分~30分間加熱して乾燥させる(発酵物粉末である、低脂肪豆乳乳酸発酵物粉末が得られる)。
・上記手順により、発酵物粉末を含む豆類由来焙煎粉末素材である、粉末材料1~4を得た。なお前記大豆由来粉末素材を焙煎せずに、粉末材料Cとして使用した。
作製した粉末材料1~4、Cを使用し、実施例1~4、参考例の油性食品を作製した。
1.表2の配合割合に従い、全ての粉類、融解した油脂の一部、香料の一部を配合した。なお油脂として、ハードバター(不二製油株式会社製 商品名「メラノNEWSS7」)を使用した。
2.ミキサーにてドウ状になる程度(5~10分)に撹拌してロールリファイナー投入生地を調製した。
3.上記の生地をロールリファイナーにより微細化し、ロールフレークを得た。ロールフレークの粒度は20~30μmであった。
4.残りの油脂を追加し、レシチンを添加し、混合して液状化した。
5.テンパリングを行い、モールドに流し、5℃で固化させた。
6.18~20℃の室内に1~3時間放置した。
表3に、各油性食品の風味特徴を比較例との対比で記載した。
実施例は何れも、大豆臭が抑制され、香ばしさも感じられた。えぐみ、苦みも抑制されており良好な風味であった。
表3記載のとおり、実施例1~実施例4各々風味特徴を有し、嗜好に合わせて、適した風味を選択して調製することができる。
卓上加熱撹拌機(株式会社カジワラ製)にて、壁面温度200℃~220℃で焙煎時の色調を測定した。
豆類由来粉末素材として、大豆由来粉末素材である、NSI 60、粗蛋白質量38.0%である、全脂大豆粉を使用した。加熱前の色調と、市販きな粉と比較した。
表4記載のとおり、大豆由来焙煎粉末素材の色調L値が50~80であった。市販きな粉と相違することは明らかである。
なお、発酵物粉末含有により色調は変化しなかった。
Claims (15)
- 豆類由来焙煎粉末素材、及び、発酵物粉末を含有する、油性食品。
- 豆類由来焙煎粉末素材として大豆由来焙煎粉末素材を使用する、請求項1に記載の油性食品。
- 大豆由来焙煎粉末素材の色調L値が50~80である、請求項2に記載の油性食品。
- 発酵物粉末が、乳酸発酵物を粉末化したものである、請求項1又は請求項2に記載の油性食品。
- 発酵物粉末が、乳酸発酵物を粉末化したものである、請求項3に記載の油性食品。
- 未精製又は半精製の糖類を含有する、請求項1又は請求項2に記載の油性食品。
- 未精製又は半精製の糖類を含有する、請求項3に記載の油性食品。
- 未精製又は半精製の糖類を含有する、請求項4に記載の油性食品。
- 未精製又は半精製の糖類を含有する、請求項5に記載の油性食品。
- 豆類由来焙煎粉末素材、及び、発酵物粉末を使用する、油性食品の製造方法。
- 発酵物粉末が、乳酸発酵物を粉末化したものである、請求項10に記載の油性食品の製造方法。
- 豆類由来粉末素材の焙煎時に、発酵物を加えて乾燥させる、請求項10又は請求項11に記載の油性食品の製造方法。
- 未精製又は半精製の糖類を使用する、請求項10に記載の油性食品の製造方法。
- 未精製又は半精製の糖類を使用する、請求項11に記載の油性食品の製造方法。
- 未精製又は半精製の糖類を使用する、請求項12に記載の油性食品の製造方法。
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US18/284,607 US20240172781A1 (en) | 2021-03-30 | 2022-03-28 | Oil-based food product |
CN202280024226.8A CN117062539A (zh) | 2021-03-30 | 2022-03-28 | 油性食品 |
JP2022556666A JP7318823B2 (ja) | 2021-03-30 | 2022-03-28 | 油性食品 |
BR112023019684A BR112023019684A2 (pt) | 2021-03-30 | 2022-03-28 | Produto alimentício à base de óleo |
EP22780808.6A EP4316255A1 (en) | 2021-03-30 | 2022-03-28 | Oily food product |
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2007023800A1 (ja) * | 2005-08-22 | 2007-03-01 | Yasuyuki Yamada | 食品 |
JP2007215406A (ja) * | 2006-02-14 | 2007-08-30 | Fuji Oil Co Ltd | 大豆胚軸を利用した健康食品 |
JP2012016348A (ja) | 2010-06-07 | 2012-01-26 | Fuji Oil Co Ltd | 減脂豆乳及び大豆乳化組成物、並びにそれらの製造法 |
JP2015027280A (ja) | 2013-07-31 | 2015-02-12 | 不二製油株式会社 | 大豆蛋白質抽出残渣を主成分とするココア代用品 |
JP2017018120A (ja) * | 2007-06-13 | 2017-01-26 | 大塚製薬株式会社 | エクオール含有抽出物及びその製造方法、エクオール抽出方法、並びにエクオールを含む食品 |
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JP3824776B2 (ja) * | 1998-05-15 | 2006-09-20 | 花王株式会社 | 大豆発酵食品の製造方法 |
BRPI0708505A2 (pt) | 2006-03-03 | 2011-05-31 | Specialty Protein Producers Inc | processos de separação de gordura de materiais de soja e composições produzidas deles |
JPWO2016136877A1 (ja) | 2015-02-27 | 2017-12-07 | 不二製油株式会社 | 麺類用品質改良剤および麺類の製造法 |
JP2019176761A (ja) | 2018-03-30 | 2019-10-17 | 不二製油株式会社 | 大豆粉の製造方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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WO2007023800A1 (ja) * | 2005-08-22 | 2007-03-01 | Yasuyuki Yamada | 食品 |
JP2007215406A (ja) * | 2006-02-14 | 2007-08-30 | Fuji Oil Co Ltd | 大豆胚軸を利用した健康食品 |
JP2017018120A (ja) * | 2007-06-13 | 2017-01-26 | 大塚製薬株式会社 | エクオール含有抽出物及びその製造方法、エクオール抽出方法、並びにエクオールを含む食品 |
JP2012016348A (ja) | 2010-06-07 | 2012-01-26 | Fuji Oil Co Ltd | 減脂豆乳及び大豆乳化組成物、並びにそれらの製造法 |
JP2015027280A (ja) | 2013-07-31 | 2015-02-12 | 不二製油株式会社 | 大豆蛋白質抽出残渣を主成分とするココア代用品 |
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