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WO2012169348A1 - Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage - Google Patents

Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage Download PDF

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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
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WIPO (PCT)
Prior art keywords
fat
reduced
milk
food
soybean
Prior art date
Application number
PCT/JP2012/063112
Other languages
French (fr)
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
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Filing date
Publication date
Priority claimed from JP2011126870A external-priority patent/JP5879756B2/en
Priority claimed from JP2011270828A external-priority patent/JP5879997B2/en
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to KR1020137034176A priority Critical patent/KR101564985B1/en
Priority to CN201280027917.XA priority patent/CN103596442B/en
Priority to US14/123,850 priority patent/US9101150B2/en
Publication of WO2012169348A1 publication Critical patent/WO2012169348A1/en

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    • 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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OR TREATMENT 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 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
    • 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 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
    • 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 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
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 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
    • A23L33/105—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 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
    • 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.

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Abstract

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt%, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt%, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Description

新規な減脂大豆蛋白素材の大豆由来原料含有飲食品への用途Use of a new reduced-fat soy protein material for food and drink containing soybean-derived ingredients
　本発明は、大豆素材を原料として各種用途で使用した大豆由来原料含有飲食品に関する。
　より具体的には、本発明は、大豆に由来する成分（原料）を含む乳代替組成物及びこれを使用した乳代替飲食品に関する。また、本発明は、大豆に由来する原料を含む卵白代替組成物およびこれを使用した、卵白代替食品に関する。また、本発明は、腎機能改善用組成物に関する。 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.
　豆乳や豆腐、分離大豆蛋白などの大豆素材は、飲食品において乳製品の代替原料、発酵乳製品の代替原料、卵白の代替原料、腎機能改善用の原料など、様々な飲食品用途で原料として使用されている。 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.
○食品における乳原料の代替に関する技術
　牛乳や生クリーム、脱脂粉乳などの乳原料は、独特の乳風味を有し、嗜好されている。そのため乳製品をはじめ、洋菓子、パン、デザートなどにトッピング（飾り付け）やナッペ（表面コーチング）、フィリング、練り込みなどの用途に利用されたり、調理用の風味付け用途に利用されるなど、幅広く利用されている。
　一方で、動物性脂肪の過剰摂取による生活習慣病の増加、乳製品の過剰摂取による乳アレルギー患者の増加、乳原料の価格高騰といった背景から、動物性である乳原料の代替となりうる植物性蛋白原料の開発も行われてきた。 ○ Technology related to substitution of milk ingredients in foods Milk ingredients such as milk, fresh cream and skim milk powder have a unique milk flavor and are preferred. For this reason, it is widely used for dairy products, Western confectionery, bread, desserts, etc. for topping (decoration), nappe (surface coating), filling, kneading, etc., and for flavoring for cooking. Has been.
On the other hand, plant proteins that can be used as a substitute for animal-derived dairy materials on the basis of an increase in lifestyle-related diseases due to excessive intake of animal fat, an increase in patients with milk allergies due to excessive intake of dairy products, and rising prices of dairy ingredients Raw materials have also been developed.
　乳原料の代替原料として、豆腐や豆乳、粉末状大豆蛋白等の大豆由来の原料の利用が古くから検討されてきた（例えば特許文献１の豆乳ホイップクリームなど）。しかし大豆にはリノール酸やリノレン酸等の不飽和脂肪酸が多く含まれる脂質が含まれているため、全脂大豆粉や豆乳、豆腐を用いる場合には酸化による風味劣化が問題となる。このため、酸化による風味劣化を防ぐために有機溶剤等により脂質を除去した脱脂大豆あるいはこれを原料とする脱脂豆乳や粉末状大豆蛋白が製造され、一部乳代替原料として利用されている（例えば特許文献２、特許文献３など）。しかしながらこれらは全脂大豆と比較すると大豆本来の良好な風味に欠け、また脱脂しても酸化による風味劣化は十分に抑えられていなかった。
　そのため、かかる大豆由来原料を使用した洋菓子類、デザート類、飲料類、スープ類、ソース類などの飲食品は、ヘルシーなイメージはあるものの、大豆に由来する特有の青臭みや渋味、あるいは加工中に発生する加工臭などが飲食品の風味に影響を与えることが欠点となっていた。そのため飲食品において風味のマスキング剤を添加するなど様々な改善が試みられてきたが、好ましくない風味を抑えることは難しく、未だ乳原料の代替となる植物性原料としては改善の余地が大きい。 The use of 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). However, since 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. For this reason, in order to prevent flavor deterioration due to oxidation, defatted soybeans from which lipids have been removed with an organic solvent, etc., or defatted soymilk and powdered soy protein made from this are produced, and some of them are used as milk substitute materials (for example, patents) Document 2, Patent Document 3, etc.). However, these lacked the original good flavor of soybeans compared with full-fat soybeans, and even when defatted, flavor deterioration due to oxidation was not sufficiently suppressed.
For this reason, foods and beverages such as confectionery, desserts, beverages, soups, and sauces that use such soybean-derived ingredients have a healthy image, but have a unique blue odor or astringency that is derived from soybeans, or are being processed. It has been a drawback that the processed odor generated in the food affects the flavor of the food and drink. For this reason, various improvements such as addition of a flavor masking agent have been attempted in foods and drinks, but it is difficult to suppress undesirable flavors, and there is still much room for improvement as a vegetable raw material that can replace milk raw materials.
○食品における卵白原料の代替に関する技術
　次に、食物によるアレルギーの原因の95%以上を占め、三大食物アレルゲンと言われている卵，牛乳及び大豆は、多種類の加工食品の原材料として用いられている。そのため、これらの食品に対するアレルギーを有する患者は、極めて多くの食品の摂取に制限を受け、苦痛の日々を余儀なくされている。食物アレルギーを有する患者が、そのアレルギー反応を抑制するには、そのアレルギー自体を治療するか、アレルゲンを全く含まない食品のみを摂取するしか方法がない。しかしながら、アレルギーの治療は、年単位の時間を要し、しかも成功率が低い。そこで、このような食物アレルギー患者のために、アレルゲンとなる食品そのものではないが、これらの食品に極めてよく似た食感を与えられるような代替食品が開発されてきている。 ○ Technology related to substitution of egg white ingredients in foods Next, eggs, milk and soybeans, which account for over 95% of allergic causes of food and are said to be the three major food allergens, are used as raw materials for many types of processed foods. ing. For this reason, patients who have allergies to these foods are restricted from taking a large amount of foods and are forced to suffer. The only way for patients with food allergies to suppress the allergic reaction is to treat the allergy itself or ingest only foods that do not contain any allergens. However, treatment of allergies takes time on a yearly basis, and the success rate is low. Therefore, for such food allergic patients, alternative foods have been developed that are not allergen foods, but can give a food texture very similar to these foods.
　特許文献４は、オクテニルコハク酸処理澱粉用いた卵黄を使用しないドレッシングが開示されている。しかし、化学処理を伴う化工澱粉は忌避されており、使用対象が制約される問題があった。特許文献５は、卵白の替わりに大豆蛋白質を用いたベーキングパウダーミックスが記載されているが、大豆蛋白質は限外濾過が必要であり、実用性に欠けるものであった。 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.
　特許文献６は、卵を使用しない焼成耐性に富んだマヨネーズが記載されている。しかし、蛋白質を積極的には使用しておらず、長期的な安定性について不安が残るものである。 Patent Document 6 describes mayonnaise rich in baking resistance without using eggs. However, protein is not actively used, and there is concern about long-term stability.
○腎機能の改善に関する技術
　次に、大豆を原料とする、腎症患者用大豆たん白素材については、特許文献７に記載がある。 ○ Technology related to improvement of renal function Next, a soybean protein material for nephropathy patients using soybean as a raw material is described in Patent Document 7.
特公平４－６４６６０号公報Japanese Examined Patent Publication No. 4-64660 特表２００５－５２５０８３号公報JP 2005-525083 JP 特開２００２－１９１２９１号公報JP 2002-191291 A 特開２００５－３３３９４９号公報JP 2005-333949 A 特開昭５７－１１５１４５号公報JP-A-57-115145 特開２００１－１７１２０号公報JP 2001-17120 A 国際公開ＷＯ２００９／１１０５０４号パンフレットInternational Publication WO2009 / 110504 Pamphlet
　本発明は、従来の豆乳や豆腐などの大豆素材を使用した大豆由来原料含有飲食品において、該大豆素材に由来する青臭みなどの風味や物性面における欠点を改良し、品質を格段に向上させた大豆由来原料含有飲食品を提供することを課題とする。以下、具体的な課題を挙げる。 In the present invention, food and drink containing soy-derived ingredients using conventional soybean materials such as soy milk and tofu, the defects in flavor and physical properties such as blue odor derived from the soybean material are improved, and the quality is remarkably improved. An object is to provide food and drink containing soybean-derived materials. Specific issues are listed below.
○第一の課題
　食品における乳原料の代替に関する技術について、上記のように従来のいずれの方法も乳原料を代替しうるような大豆由来の青臭みがなく、経時的な風味劣化もない大豆由来原料を提供するものではなかった。
　そこで本発明の課題の一つは、大豆特有の青臭味や加工中に発生する加工臭や経時的な風味劣化が少なく、良好な大豆風味を有し、乳代替原料として広く使用することが可能な大豆由来の乳代替組成物を提供することにある。そして、該大豆由来の乳代替組成物を使用し、食品の風味として違和感がなく、消費者に広く受け入れられやすい乳代替飲食品を提供するものである。 ○ First issue Regarding the technology related to the substitution of dairy ingredients in foods, as described above, none of the conventional methods is derived from soybeans that have no blue odor derived from soybeans and that do not deteriorate with time It did not provide raw materials.
Therefore, one of the problems of the present invention is that it has a good soy flavor with a blue flavor unique to soybeans, a processing odor generated during processing and a deterioration in flavor over time, and can be widely used as a milk substitute material. It is to provide a possible soy-derived milk replacement composition. And the milk substitute composition which uses this soybean origin milk substitute composition, does not have a sense of incongruity as a flavor of food, and is easy to accept widely by consumers is provided.
○第二の課題
　食品における卵白原料の代替に関する技術について、三大食物アレルゲンの内、牛乳（ミルク）及び大豆については一部その代替食品が開発されているものの、最大の食物アレルゲンとされる卵については、その応用食品が多岐に渡っているにも拘らず、その代替素材は満足できる品質には至っていない。
　そこで本発明は、卵の代替になり、従来卵を用いて製造又は調理されていた多数の食品を作ることを可能にする食品素材を提供することを課題の一つとする。 ○ Second issue Regarding the technology related to the substitution of egg white ingredients in foods, among the three major food allergens, milk (milk) and soybeans have been developed as alternative foods, but eggs that are considered the largest food allergen However, despite the wide range of applied foods, the alternative materials have not yet achieved satisfactory quality.
Therefore, 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.
○第三の課題
　腎機能の改善に関する技術について、本発明は、風味が改善された、腎機能改善用組成物を課題の一つとする。 ○ Third problem With regard to the technique relating to the improvement of renal function, the present invention has as one of the problems a composition for improving renal function with improved flavor.
　前記課題を解決する手段として、本発明は以下の解決手段を提供する。
（１）乾物あたりの蛋白質及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としての含量をいう。以下の項において同じ。）が蛋白質含量に対して10重量％未満、植物ステロールとしてのカンペステロールおよびスチグマステロールの和が脂質100gに対して200mg以上である減脂大豆蛋白素材を含むことを特徴とする、乳代替組成物、
（２）脂質含量が蛋白質含量に対して８重量％未満、該減脂大豆蛋白素材中における植物ステロールとしてのカンペステロールおよびスチグマステロールの和が脂質100gに対して230mg以上であり、さらにLCI値が40％以下である前記（１）記載の減脂大豆蛋白素材を含むことを特徴とする、乳代替組成物、
（３）前記（１）記載の乳代替組成物を使用した乳代替飲食品、
（４）前記（２）記載の乳代替組成物を使用した乳代替飲食品、
（５）前記（１）記載の乳代替組成物を含む原料を乳酸菌で発酵させて得られることを特徴とする大豆乳酸発酵飲食品、
（６）前記（２）記載の乳代替組成物を含む原料を乳酸菌で発酵させて得られることを特徴とする大豆乳酸発酵飲食品、
（７）前記（１）記載の減脂大豆蛋白素材を含むことを特徴とする、卵白代替組成物、
（８）前記（２）記載の減脂大豆蛋白素材を含むことを特徴とする、卵白代替組成物、
（９）前記（７）記載の卵白代替組成物を使用した、卵白代替食品、
（１０）前記（８）記載の卵白代替組成物を使用した、卵白代替食品、
（１１）前記（１）記載の減脂大豆蛋白素材を含有する、腎機能改善用組成物、
（１２）前記（２）記載の減脂大豆蛋白素材を含有する、腎機能改善用組成物、
（１３）前記（１１）に記載の腎機能改善用組成物を用いた食品、
（１４）前記（１２）に記載の腎機能改善用組成物を用いた食品、
（１５）飲食品の製造において、前記（１）又は（２）記載の減脂大豆蛋白素材を、乳原料及び卵白原料から選択される原料の一部又は全部と代替して使用し、あるいは、腎機能改善用組成物として使用することを特徴とする、大豆由来原料含有飲食品の製造法。
　なお、（１）記載の減脂大豆蛋白素材を以下、「本減脂大豆蛋白素材」と称する。 As means for solving the above problems, the present invention provides the following means.
(1) 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 lactic acid bacteria,
(7) An egg white substitute composition comprising the reduced-fat soybean protein material according to (1),
(8) An egg white substitute composition comprising the reduced-fat soy protein material according to (2),
(9) An egg white substitute food using the egg white substitute composition according to (7),
(10) An egg white substitute food using the egg white substitute composition according to (8),
(11) A composition for improving renal function, comprising the reduced-fat soy protein material according to (1),
(12) A composition for improving renal function, comprising the reduced-fat soy protein material according to (2),
(13) A food using the composition for improving renal function according to (11),
(14) A food using the composition for improving renal function according to (12),
(15) In the production of food and drink, the reduced-fat soy protein material described in (1) or (2) above is used in place of part or all of a raw material selected from milk raw materials and egg white raw materials, or A method for producing a food or drink containing soybean-derived raw materials, characterized by being used as a composition for improving renal function.
The reduced-fat soy protein material described in (1) is hereinafter referred to as “this reduced-fat soy protein material”.
　また本発明は、具体的な第一～第三の課題に即し、上記解決手段に包含されるより具体的な解決手段を以下提供する。 Further, the present invention provides more specific solution means included in the above solution means in accordance with specific first to third problems.
○本第一発明
　食品における乳原料の代替技術に関する第一の課題に鑑み、本発明者らは鋭意研究を重ねたところ、有機溶剤を使用せずに大豆から脂質の極めて少ない豆乳が得られる方法を見出した。そして該豆乳やこれを原料とする分離大豆蛋白等の減脂大豆蛋白素材は特有の成分組成を有する新規組成物であり、その風味も従来の大豆素材のように違和感のある風味や経時的な風味劣化のない、大豆本来の自然で良好な風味である知見を得た。そして、この減脂大豆蛋白素材は乳代替組成物として乳代替飲食品への使用に適することを見出し、本第一発明を完成するに到った。 ○ Invention of the present invention In view of the first problem relating to a milk raw material alternative technology in foods, the present inventors have conducted extensive research and have obtained a method of obtaining soy milk with very little lipid from soybean without using an organic solvent. I found. The soy milk and a reduced-fat soy protein material such as a separated soy protein made from the soy milk are novel compositions having a specific component composition, and the flavor of the soy milk or the soy milk is not the same as that of the conventional soy material. We obtained the knowledge that the natural and good flavor of soybeans is not deteriorated. And it discovered that this reduced-fat soybean protein raw material was suitable for the use to milk substitute food / beverage products as a milk substitute composition, and came to complete this 1st invention.
　すなわち本第一発明は、下記（１）～（１２）を含む発明を提供する。
（１）本減脂大豆蛋白素材を含むことを特徴とする、乳代替組成物、
（２）該大豆蛋白素材が豆乳又は分離大豆蛋白である、前記（１）記載の乳代替組成物、
（３）粉乳タイプ、濃縮乳タイプ又は液状乳タイプである、前記（１）又は（２）記載の乳代替組成物、
（４）さらに油脂が添加され、乳化形態が水中油型乳化である、前記（１）～（３）の何れか記載の乳代替組成物、
（５）さらに糖類が添加されている、前記（１）～（４）の何れか記載の乳代替組成物、
（６）前記（１）～（５）の何れか記載の乳代替組成物を使用した乳代替飲食品、
（７）飲食品が、乳製品、ソース類、ベーカリー製品、菓子類又は高栄養液体食品である、前記（６）記載の乳代替飲食品、
（８）乳製品が、ヨーグルト、乳酸菌飲料、クリーム類、アイスクリーム類、チーズ、マーガリン、育児用粉乳である、前記（７）記載の乳代替飲食品、
（９）無脂肪ないし低脂肪タイプである、前記（６）～（８）の何れか記載の乳代替飲食品、
（１０）前記（１）～（５）の何れか記載の乳代替組成物を含む原料を乳酸菌で発酵させて得られることを特徴とする大豆乳酸発酵飲食品、
（１１）本減脂大豆蛋白素材を、乳原料の一部又は全部の代替として使用することを特徴とする、乳代替飲食品の製造法、
（１２）本減脂大豆蛋白素材の、乳代替組成物としての使用。 That is, the first invention provides the invention including the following (1) to (12).
(1) 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.
(6) A milk replacement food or drink using the milk replacement composition according to any one of (1) to (5),
(7) The milk substitute food or drink according to (6), wherein the food or drink is a dairy product, sauces, bakery product, confectionery, or a highly nutritive liquid food,
(8) The milk substitute food and beverage according to (7), wherein the dairy product is yogurt, lactic acid bacteria beverage, cream, ice cream, cheese, margarine, infant formula,
(9) The milk substitute food or drink according to any one of the above (6) to (8), which is a fat-free or low-fat type,
(10) A soybean lactic acid fermented food or drink characterized by being obtained by fermenting a raw material containing the milk replacement composition according to any one of (1) to (5) with lactic acid bacteria,
(11) A method for producing a milk-substituting food or drink, wherein the reduced-fat soy protein material is used as a substitute for part or all of a milk raw material,
(12) Use of the reduced-fat soy protein material as a milk substitute composition.
○本第二発明
　食品における卵白原料の代替技術に関する第二の課題に鑑み、本発明者らは鋭意研究を重ねた結果、特殊な調製手法にて得ることのできる、減脂大豆蛋白素材を用いることで、これらが良好な卵白代替能を有することを見出し、本第二発明を完成させた。 ○ 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.
　すなわち本第二発明は、下記（１）～（９）を含む発明を提供する。
（１）本減脂大豆蛋白素材を用いた、卵白代替組成物、
（２）該大豆蛋白素材が豆乳又は分離大豆蛋白である、前記（１）記載の卵白代替組成物、
（３）油脂が添加され、乳化形態が水中油型乳化である、前記（１）または（２）記載の卵白代替組成物、
（４）含気泡の溶液または含気泡の流動状物である、前記（１）または（２）記載の卵白代替組成物、
（５）流動状物またはゲル状物である、前記（１）または（２）記載の卵白代替組成物、
（６）さらに糖類が添加されている、前記（１）～（５）の何れか記載の卵白代替組成物、
（７）前記（１）～（６）の何れか記載の卵白代替組成物を使用した、卵白代替食品、
（８）食品が、メレンゲ様食品，ドレッシング様食品，マヨネーズ様食品，ゲル様食品並びに、菓子類等の焼成品である、前記（７）記載の卵白代替食品、
（９）本減脂大豆蛋白素材を、卵白原料の一部又は全部の代替として使用することを特徴とする、卵白代替食品の製造法。 That is, 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.
(5) 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) An egg white substitute food using the egg white substitute composition according to any one of (1) to (6),
(8) The egg white substitute food according to (7), wherein the food is a meringue-like food, a dressing-like food, a mayonnaise-like food, a gel-like food, and a baked product such as confectionery.
(9) A method for producing an egg white substitute food, wherein the reduced-fat soybean protein material is used as a substitute for part or all of an egg white raw material.
○本第三発明
　腎機能の改善技術に関する第三の課題に鑑み、本発明者らは鋭意研究を行った。引用文献１には「非７Ｓ・１１Ｓ－酸沈殿性大豆蛋白」に強い尿中アルブミン低下作用がある」との記載がある。しかし当該「非７Ｓ・１１Ｓ－酸沈殿性大豆蛋白」は脱脂大豆を出発原料として調製されているため、脱脂大豆に由来する風味が含まれる場合がある。 ○ Third Invention In view of the third problem related to the improvement technique of kidney function, the present inventors have conducted intensive research. Reference 1 describes that “non-7S · 11S-acid-precipitating soybean protein has a strong urinary albumin lowering effect”. However, since the “non-7S · 11S-acid-precipitating soybean protein” is prepared using defatted soybean as a starting material, a flavor derived from defatted soybean may be included.
　上記のような状況に鑑み、本発明者はさらに研究を重ねた結果、脱脂大豆を出発原料とすることなく、特定の方法で調製した減脂大豆蛋白素材は、風味も極めて良好で、かつ、腎機能改善作用を示すことを見出し、本発明を完成させた。 In view of the situation as described above, as a result of further research by the present inventors, 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.
　すなわち本第三発明は、下記（１）～（３）を含む発明を提供する。
（１）本減脂大豆蛋白素材を含有する、腎機能改善用組成物、
（２）前記（１）に記載の腎機能改善用組成物を用いた食品、
（３）前記（１）記載の、腎機能改善用組成物を用いた食品の製造法。 That is, the third invention provides an invention including the following (1) to (3).
(1) A composition for improving renal function, comprising the reduced-fat soy protein material,
(2) A food using the composition for improving renal function according to (1),
(3) A method for producing a food using the composition for improving renal function according to (1).
　本第一発明によれば、従来の大豆素材で問題となっていた青臭味や加工臭がなく、経時的な風味劣化も少ない、すっきりした大豆風味を有する新規な本減脂大豆蛋白素材を使用することにより、従来の大豆素材では実現できなかった風味の良好な植物性の乳代替組成物を提供することができる。 According to the first invention, 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. By using it, it is possible to provide a vegetable milk substitute composition with a good flavor that could not be realized with conventional soybean materials.
　本第二発明によれば、卵を用いることなく卵白代替組成物および卵白代替食品を得ることができる。 According to the second invention, an egg white substitute composition and an egg white substitute food can be obtained without using an egg.
　本第三発明による腎機能改善用組成物は、良好な風味と腎機能改善作用を有するものであり、これを用いることで、腎機能改善効果を示す、風味の優れた各種食品を容易に得ることができる。 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.
ラットの２週間摂食時の尿中ＮＡＧ活性を示す図である。It is a figure which shows the urinary NAG activity at the time of 2-week feeding of a rat.
　本第一発明の乳代替組成物、本第二発明の卵白代替組成物、及び本第三発明の腎機能改善用組成物は、何れも共通して下記に説明する新規な「減脂大豆蛋白素材」を含むことが特徴である。詳しくは、日本国出願（特願２０１１－１０８５９８号）の明細書に記載される内容を援用するが、以下、本第一～第三発明において共通する特別な技術的特徴である、本減脂大豆蛋白素材について説明する。 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.
＜減脂大豆蛋白素材＞
　本発明に用いられる減脂大豆蛋白素材は、大豆を由来とし、グリシニン及びβ－コングリシニンを主体とする蛋白質を主な構成成分とし、豆乳の場合は糖質、灰分などの水溶性成分も比較的多く含まれる一方で、食物繊維質は除去され、脂質は中性脂質と極性脂質が共に低減され、リポキシゲナーゼ蛋白質等のLPの含量も少ないものである。
　すなわち、乾物あたりの蛋白質及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としての含量をいう。）が蛋白質含量に対して10重量％未満、植物ステロールとしてのカンペステロールおよびスチグマステロールの和が脂質100gに対して200mg以上、であることを特徴とするものである。 <Low-fat soy protein material>
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 β-conglycinin. In the case of 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.
That is, 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.
　大豆蛋白素材の種類としては具体的には豆乳が挙げられるが、豆乳以外の大豆蛋白素材としては、該豆乳を原料としてさらに蛋白質の純度を高めた大豆蛋白素材が挙げられ、典型的には豆乳から糖質、灰分等の水溶性成分を除去して蛋白質の純度を高めた分離大豆蛋白や、前記豆乳あるいは分離大豆蛋白の蛋白質をさらに分画してグリシニンあるいはβ－コングリシニンの純度を高めた分画大豆蛋白が挙げられる。これらの分離大豆蛋白や分画大豆蛋白の製造は公知の方法で製造することが可能である。 The type of 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. Separated soy protein 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 β-conglycinin Examples include soy protein. These isolated soybean protein and fractionated soybean protein can be produced by a known method.
（炭水化物）
　本減脂大豆蛋白素材は糖質及び蛋白質が乾物の大部分を占める主成分であり、炭水化物（乾物から脂質、蛋白質及び灰分を除いたもの）の含量は、蛋白質との総含量で表すと乾物あたり80重量％以上、好ましくは85重量％以上である。乾物の残成分は灰分と微量の脂質からほぼ構成され、灰分は乾物当たり通常15重量％以下、好ましくは10重量％以下である。食物繊維は炭水化物に含まれるものの、本減脂大豆蛋白素材は食物繊維質が除去されているので、乾物当たり３重量％以下、好ましくは２重量％以下の微量である。 (carbohydrate)
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. Although 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.
（蛋白質）
　本減脂大豆蛋白素材の蛋白質含量は乾物あたりで30～99重量％の範囲となりうる。大豆蛋白素材が豆乳の場合、通常は下限が乾物あたり45重量％以上、あるいは50重量％以上、あるいは55重量％以上であり、上限が70重量％以下、あるいは65重量％以下でありうる。蛋白質の分画や他の成分の添加など、加工方法によっては30重量％以上45重量％未満の範囲にもなりうる。また大豆蛋白素材が豆乳をさらに精製して蛋白質純度を高めた分離大豆蛋白の場合は、下限が70重量％超、あるいは80重量％以上であり、上限は99重量％以下、あるいは95重量％以下でありうる。 (protein)
The protein content of the reduced-fat soy protein material can range from 30 to 99% by weight per dry matter. When 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, and the upper limit can be 70% by weight or less, or 65% by weight or less. Depending on the processing method, such as protein fractionation and the addition of other components, it can be in the range of 30 wt% or more and less than 45 wt%. In addition, when the soy protein material is isolated soy protein obtained by further purifying soy milk to increase protein purity, 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.
○蛋白質含量の分析
　本発明における蛋白質含量はケルダール法により窒素量として測定し、該窒素量に6.25の窒素換算係数を乗じて求めるものとする。 Analysis of protein content The protein content in the present invention is measured as the amount of nitrogen by the Kjeldahl method, and is obtained by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.
○蛋白質の各成分の組成分析
　本減脂大豆蛋白素材の蛋白質の各成分組成はＳＤＳポリアクリルアミドゲル電気泳動（SDS-PAGE）により分析することができる。
　界面活性剤であるSDSと還元剤であるメルカプトエタノールの作用によって蛋白質分子間の疎水性相互作用、水素結合、分子間のジスルフィド結合が切断され、マイナスに帯電した蛋白質分子は固有の分子量に従った電気泳動距離を示ことにより、蛋白質に特徴的な泳動パターンを呈する。電気泳動後に色素であるクマシーブリリアントブルー（CBB）にてSDSゲルを染色した後に、デンシトメーターを用い、全蛋白質のバンドの濃さに対する各種蛋白質分子に相当するバンドの濃さが占める割合を算出する方法により求めることができる。 ○ 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.
（リポキシゲナーゼ蛋白質）
　本減脂大豆蛋白素材は、一般に水溶性で抽出されやすいリポキシゲナーゼ蛋白質が極めて少ないことも大きな特徴であり、本減脂大豆蛋白素材中の全蛋白質あたり１％以下であり、好ましくは0.5％以下である。
　通常の未変性（NSI 90以上）の大豆を原料とした場合ではリポキシゲナーゼ蛋白質は可溶性の状態で存在するため、水抽出すると水溶性画分側へ抽出される。一方、本発明ではリポキシゲナーゼ蛋白質が原料大豆中において加熱処理によって失活され不溶化しているため、不溶性画分側に残る。
　本減脂大豆蛋白素材の蛋白質中におけるリポキシゲナーゼ蛋白質の割合が極めて少ないことによって、脂質の含有量を極めて低レベルに保つ豆乳を得ることがきるという利点がある。 (Lipoxygenase protein)
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.
When normal undenatured (NSI 90 or higher) soybeans are used as the raw material, the lipoxygenase protein exists in a soluble state, and therefore when extracted with water, it is extracted to the water-soluble fraction side. On the other hand, in the present invention, the lipoxygenase protein remains in the insoluble fraction side because it is inactivated and insolubilized in the raw soybean by heat treatment.
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.
　リポキシゲナーゼ蛋白質の場合は通常L-1、L-2、L-3の３種類が存在し、上記の電気泳動法により、リポキシゲナーゼ蛋白質に相当するこれらのバンドの濃さから含量を算出できる。 In the case of lipoxygenase protein, there are usually three types, L-1, L-2 and L-3, and the content can be calculated from the intensity of these bands corresponding to the lipoxygenase protein by the above-mentioned electrophoresis method.
（脂質親和性蛋白質：LP）
　本減脂大豆蛋白素材は、蛋白質の種類の中では脂質親和性蛋白質（Lipophilic Proteins）が一般の大豆素材よりも含量が少ないことが特徴である。脂質親和性蛋白質は、大豆の主要な酸沈殿性大豆蛋白質の内、グリシニン（７Ｓグロブリン）とβ－コングリシニン（１１Ｓグロブリン）以外のマイナーな酸沈殿性大豆蛋白質群をいい、レシチンや糖脂質などの極性脂質を多く随伴するものである。以下、単に「LP」と略記することがある。
　LPは雑多な蛋白質が混在したものであるが故、各々の蛋白質を全て特定し、LPの含量を厳密に測定することは困難であるが、下記LCI（Lipophilic Proteins Content Index）値を求めることにより推定することができる。
　これによれば、本減脂大豆蛋白素材中の蛋白質のLCI値は通常40％以下、より好ましくは38％以下、さらに好ましくは36％以下である。
　通常の未変性（NSI 90以上）の大豆を原料とした場合ではLPは可溶性の状態で存在するため、水抽出すると水溶性画分側へ抽出される。一方、本減脂大豆蛋白素材の場合、LPが原料大豆中において加熱処理によって失活され不溶化しているため、不溶性画分側に残る。
　本減脂大豆蛋白素材の蛋白質中におけるLPの割合が低いことによって脂質の含有量を極めて低レベルに保つ豆乳を得ることがきるという利点がある。 (Lipophilic protein: LP)
This reduced-fat soy protein material is characterized in that the content of lipophilic proteins (Lipophilic Proteins) is less than the general soy material among the types of proteins. Lipophilic protein refers to a group of minor acid-precipitating soybean proteins other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the major acid-precipitating soybean proteins of soybean, such as lecithin and glycolipids. It accompanies many polar lipids. Hereinafter, it may be simply abbreviated as “LP”.
LP is a mixture of miscellaneous proteins, so it is difficult to identify each protein and measure the LP content precisely, but by calculating the following LCI (Lipophilic Proteins Content Index) value Can be estimated.
According to this, the LCI value of the protein in the present reduced-fat soybean protein material is usually 40% or less, more preferably 38% or less, and still more preferably 36% or less.
When normal undenatured soybeans (NSI 90 or higher) are used as raw materials, LP exists in a soluble state, so when extracted with water, it is extracted to the water-soluble fraction. On the other hand, in the case of the present reduced-fat soybean protein material, 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.
○LP含量の推定・LCI値の測定方法
(a) 各蛋白質中の主要な蛋白質として、７Ｓはαサブユニット及びα'サブユニット（α＋α'）、１１Ｓは酸性サブユニット（AS）、LPは34kDa蛋白質及びリポキシゲナーゼ蛋白質（P34＋Lx）を選択し、ＳＤＳ－ＰＡＧＥにより選択された各蛋白質の染色比率を求める。電気泳動は表１の条件で行うことが出来る。
(b) Ｘ（％）＝（P34＋Lx）／｛（P34＋Lx）＋（α＋α’）＋AS｝×100（％）を求める。
(c) 低変性脱脂大豆から調製された分離大豆蛋白のLP含量を加熱殺菌前に上記方法１，２の分画法により測定すると凡そ３８％となることから、X=38（％）となるよう（P34＋Lx）に補正係数k*＝6を掛ける。
(d) すなわち、以下の式によりLP推定含量（Lipophilic Proteins Content Index、以下「LCI」と略する。）を算出する。 ○ LP content estimation / LCI value measurement method
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), Obtain the staining ratio of each protein selected by SDS-PAGE. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the separated soybean protein prepared from low-denatured defatted soybean is measured by the fractionation method of methods 1 and 2 before heat sterilization, it is about 38%, so X = 38 (%). (P34 + Lx) is multiplied by the correction coefficient k * = 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.
（表１）
Figure JPOXMLDOC01-appb-I000001
Figure JPOXMLDOC01-appb-I000002
(Table 1)
Figure JPOXMLDOC01-appb-I000001
Figure JPOXMLDOC01-appb-I000002
（脂質）
　本減脂大豆蛋白素材は、原料である大豆粉の脂質含量／蛋白質含量の比よりも低い値しか脂質が含まれず、中性脂質と共に極性脂質の含量も低いことが特徴である。これに対し、一般の減脂豆乳は大豆をヘキサンで脱脂した脱脂大豆を水抽出して得られるが、その減脂豆乳は極性脂質が除去されておらずなお多く含まれる。
　そのため、本減脂大豆蛋白素材中の脂質含量は、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量を総脂質量として、脂質含量を算出した値とする。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。なお上記の測定法は「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。 (Lipid)
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. On the other hand, 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. As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.
　本減脂大豆蛋白素材は、脂質含量が蛋白質含量に対して10重量％未満、好ましくは９重量％未満、より好ましくは８重量％未満、さらに好ましくは５重量％未満、さらに好ましくは４重量％以下であり、３重量％以下とすることも可能である。すなわち蛋白質よりも中性脂質と極性脂質を含めた総脂質が極めて少ないことが１つの重要な特徴である。通常の有機溶剤を用いて脱脂された脱脂大豆から抽出した脱脂豆乳も中性脂質は殆ど含まれないが、極性脂質が一部抽出されるため、蛋白質に対する脂質含量はおよそ５～６重量％である。すなわち本減脂大豆蛋白素材は通常の有機溶剤を使用している脱脂豆乳と同等以上に脂質、特に極性脂質が低減されたものである。
　さらにまた乾物あたりでの脂質含量も５重量％以下、好ましくは３重量％以下、より好ましくは２重量％以下、さらに好ましくは1.5重量％以下である。 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. That is, 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.
Furthermore, 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.
（植物ステロール）
　本減脂大豆蛋白素材は、植物ステロールの脂質に対する含量が通常の脱脂豆乳よりも格段に高いことが特徴である。
　植物ステロールは大豆種子中に0.3重量％程度含まれ、主にシトステロール、カンペステロール、スチグマステロール等が含まれる。これら大豆に含まれる植物ステロールは極性が低いため、一般的にヘキサンなどの有機溶媒で大豆油を抽出をする場合には大豆油側に大部分移行してしまい、大豆油が精製される過程で除去される。そのため脱脂大豆には植物ステロールは非常に微量である。
　一方、本減脂大豆蛋白素材においては、中性脂質と極性脂質が共に含量が低いにもかかわらず、脂質と親和性が高く水に不溶の植物ステロールであるカンペステロールとスチグマステロールが特に多く残存することを見出した。このように減脂大豆蛋白素材中の脂質に対する植物ステロールの含量を上げることは別途に添加する方法以外では極めて難しく、本発明では脂質を殆ど含むことなく植物ステロールを多く含有する大豆蛋白素材を提供できる利点を有する。
　これらカンペステロール及びスチグマステロールの含有量の和は、ヘキサン等の有機溶媒で脱脂された脱脂大豆を原料に調製された減脂大豆蛋白素材では、脂質100g当たり40～50mg程度であるのに対し、本減脂大豆蛋白素材では脂質100g当たりで少なくとも200mg以上という高含量であり、好ましくは230mg以上、より好ましくは400mg以上、さらに好ましくは450mg以上、さらに好ましくは500mg以上も含まれる。 (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.
On the other hand, in this reduced-fat soybean protein material, 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.
　これら植物ステロールの含有量は、有機溶媒で抽出後、クロマトグラフィーにより、標準品とのピーク面積の比率で求めるような、一般的な方法により求めることができる。
　例えば財団法人日本食品分析センターのステロール定量法（第11014761号－別添分析法フローチャート参照）に準じて分析することができる。具体的には試料1.2gを採取し、１mol／Lの水酸化カリウムのエタノール溶液50mlに分散し、ケン化を行い、水150mlとジエチルエーテル100mlを加え、エーテル層に不ケン化物を抽出し、さらにジエチルエーテルを50mlを２回加えて抽出する。抽出された不ケン化物のジエチルエーテル層を水洗し、脱水ろ過し、溶媒を揮発除去する。その後、カラムクロマトグラフィー（シリカカートリッジカラム）にて抽出物をジエチルエーテル：ヘキサン（８：92）溶液10mlで洗浄し、ジエチルエーテル：ヘキサン（20：80）溶液25mlにて溶出させる。その液に内部標準として５α―コレスタン0.5mgを加え、溶媒を揮発除去する。この試料にヘキサン5mlを加え、ガスクロマトグラフ法（水素炎イオン検出器）によって目的の植物ステロールを検出する。ガスクロマトグラフ法の条件は、以下の通りで行うことができる。 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 5α-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.
　＜ガスクロマトグラフ操作条件＞
　　機　種　　：GC-2010［株式会社島津製作所］
　　検出器　　：FID
　　カラム　　：DB-1［J&W SCIENTIFIC］ φ0.25mm×15m、膜厚0.25μm
　　温　度　　：試料注入口290℃、検出器290℃
　　　　　　　　カラム240℃→３℃／min昇温→280℃
　　試料導入系：スプリット（スプリット比　1:30）
　　ガス流量　：ヘリウム（キャリアーガス）2.3ml／min
　　　　　　　　ヘリウム（メイクアップガス）30ml／min
　　ガス圧力　：水素40ml／min、空気400ml／min <Gas chromatograph operating conditions>
Model: GC-2010 [Shimadzu Corporation]
Detector: FID
Column: DB-1 [J & W SCIENTIFIC] φ0.25mm × 15m, film thickness 0.25μm
Temperature: Sample inlet 290 ° C, detector 290 ° C
Column 240 ℃ → 3 ℃ / min temperature rise → 280 ℃
Sample introduction system: Split (split ratio 1:30)
Gas flow rate: Helium (carrier gas) 2.3ml / min
Helium (makeup gas) 30ml / min
Gas pressure: Hydrogen 40ml / min, Air 400ml / min
（イソフラボン類）
　本減脂大豆蛋白素材は、イソフラボン類の含量が比較的高いことも特徴である。具体的には乾物あたりの含量が0.10重量％以上であるのが好ましい。なお、イソフラボン類の含量は、「大豆イソフラボン食品　品質規格基準（公示 No.50、見直し改訂版）」（財団法人日本健康・栄養食品協会、2009年3月6日発行）に記載される分析法に従い定量することができる。本発明においてはイソフラボン類の含量は配糖体としての当量を表す。 (Isoflavones)
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.
（乾物含量）
　本減脂大豆蛋白素材が減脂豆乳で、性状が液体の場合、乾物（dry matter）は通常３～20重量％程度であるが、特に限定されるものではない。すなわち加水して低粘度の液状としたものや、減圧濃縮や凍結濃縮等の濃縮加工により高粘度化したものであってもよく、また噴霧乾燥や凍結乾燥等の粉末加工により粉末状としたものであってもよい。 (Dry matter content)
When the reduced-fat soy protein material is reduced-fat soymilk and the property is liquid, 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.
（減脂大豆蛋白素材の製造様態）
　本発明に用いられる減脂豆乳や、該減脂豆乳を原料とする他の大豆蛋白素材の製造法は、例えば水溶性窒素指数（Nitrogen Solubility Index、以下「NSI」と称する。）が20～77、好ましくは20～70、乾物あたりの脂質含量が15重量％以上の含脂大豆に対して、加水して懸濁液を調製する工程の後、該懸濁液を固液分離し、中性脂質及び極性脂質を不溶性画分に移行させて該不溶性画分を除去し、蛋白質及び糖質を含む水溶性画分を回収することにより得ることができる。以下、該製造態様について示す。 (Manufacturing mode of reduced-fat soy protein material)
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, for example, has a water-soluble nitrogen index (hereinafter referred to as “NSI”) of 20 to 77. After the step of preparing a suspension by adding water to a fat-containing soybean having a lipid content of 15% by weight or more, preferably 20 to 70, 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. Hereinafter, this production mode will be described.
○原料大豆及びその加工
　本減脂大豆蛋白素材の原料である大豆としては、全脂大豆あるいは部分脱脂大豆等の含脂大豆を用いる。部分脱脂大豆としては、全脂大豆を圧搾抽出等の物理的な抽出処理により部分的に脱脂したものが挙げられる。一般に全脂大豆中には脂質が乾物あたり約20～30重量％程度含まれ、特殊な大豆品種については脂質が30重量％以上のものもあり、特に限定されないが、用いる含脂大豆としては、少なくとも脂質を15重量以上、好ましくは20重量％以上含むものが適当である。原料の形態は、半割れ大豆、グリッツ、粉末の形状でありうる。
　過度に脱脂され脂質含有量が少なすぎると、脂質が少ない一方で植物ステロールを多く含む減脂豆乳を得ることが困難となる。特にヘキサン等の有機溶媒で抽出され、中性脂質の含量が１重量％以下となった脱脂大豆は、大豆の良い風味が損なわれ好ましくない。 ○ Raw material soybean and its processing As the raw material of the reduced-fat soy protein material, fat-containing soybeans such as full-fat soybeans or partially defatted soybeans are used. Examples of partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction. Generally, fat is contained in about 20 to 30% by weight of dry matter in full fat soybeans, and special soybean varieties have lipids of 30% by weight or more, and are not particularly limited. A material containing at least 15% by weight or more, preferably 20% by weight or more of lipid is suitable. The form of the raw material may be in the form of half cracked soybeans, grits, powder.
If it is excessively defatted and the lipid content is too low, it will be difficult to obtain a reduced-fat soy milk containing a large amount of plant sterol while containing a small amount of lipid. In particular, defatted soybeans extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less are not preferable because the good flavor of soybeans is impaired.
　上記含脂大豆は天然の状態では蛋白質の多くが未変性で可溶性の状態にあり、NSIとしては通常90を超えるが、本発明においては、NSIが20～77好ましくは20～70になるよう加工処理を施した加工大豆を用いるのが適当である。より好ましいNSIの下限値は40以上、より好ましくは41以上、さらに好ましくは43以上、最も好ましくは45以上とすることができる。より好ましいNSIの上限値は75未満、より好ましくは70未満とすることができ、またさらに65未満、あるいは60未満、あるいは58未満の低NSIのものを用いることができる。
　そのような加工大豆は、加熱処理やアルコール処理等の加工処理を行って得られる。加工処理の手段は特に限定されないが、例えば乾熱処理、水蒸気処理、過熱水蒸気処理、マイクロ波処理等による加熱処理や、含水エタノール処理、高圧処理、およびこれらの組み合わせ等が利用できる。 In the above-mentioned fat-containing soybean, most of the protein is in an unmodified and soluble state in the natural state, and the NSI is usually over 90, but in the present invention, the NSI is 20 to 77, preferably 20 to 70. It is appropriate to use processed soybeans that have been treated. A more preferable lower limit of NSI can be 40 or more, more preferably 41 or more, still more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit of NSI can be less than 75, more preferably less than 70, and a lower NSI of less than 65, alternatively less than 60, or less than 58 can be used.
Such processed soybeans are obtained by performing processing such as heat treatment or alcohol treatment. The processing means is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.
　NSIが例えば80以上の高い数値になると脂質と蛋白質の分離効率が低下し、減脂大豆蛋白素材の脂質含量が増加する傾向となり、また風味は青臭みが強くなる。
　例えば過熱水蒸気による加熱処理を行う場合、その処理条件は製造環境にも影響されるため一概に言えないが、おおよそ120～250℃の過熱水蒸気を用いて５～10分の間で加工大豆のNSIが上記範囲となるように処理条件を適宜選択すれば良く、加工処理に特段の困難は要しない。簡便には、NSIが上記範囲に加工された市販の大豆を用いることもできる。 For example, when the NSI is a high value of 80 or more, 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.
For example, when heat treatment with superheated steam is performed, the treatment conditions are influenced by the production environment, so it cannot be said unconditionally, but the NSI of processed soybeans is used for 5 to 10 minutes using superheated steam at approximately 120 to 250 ° C. The processing conditions may be selected as appropriate so that the value falls within the above range, and no particular difficulty is required for the processing. For convenience, commercially available soybeans with NSI processed in the above range can also be used.
　なお、NSIは所定の方法に基づき、全窒素量に占める水溶性窒素（粗蛋白）の比率（重量％）で表すことができ、本発明においては以下の方法に基づいて測定された値とする。
　すなわち、試料2.0ｇに100mlの水を加え、40℃にて60分攪拌抽出し、1400×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、1400×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。 NSI can be expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen recovered as filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as weight%, which is NSI.
　前記の加工大豆は水抽出の前に、予め乾式又は湿式による粉砕、破砕、圧偏等の組織破壊処理を施されることが好ましい。組織破壊処理に際して、あらかじめ水浸漬や蒸煮により膨潤させても良く、これによって組織破壊に必要なエネルギーを低減させたり、ホエー蛋白質やオリゴ糖等の不快味を持つ成分を溶出させ除去できると共に、保水性やゲル化性の能力が高いグロブリン蛋白質（特にグリシニン及びβ－コングリシニン）の全蛋白質に対する抽出比率、すなわち水溶性画分への移行比率をより高めることができる。 It is preferable that the processed soybean is subjected to a tissue destruction treatment such as dry or wet pulverization, crushing, and pressure bias in advance before water extraction. In tissue destruction treatment, it may be swollen in advance by water immersion or steaming, thereby reducing the energy required for tissue destruction, and eluting and removing components with unpleasant taste such as whey protein and oligosaccharides, as well as water retention The extraction ratio of globulin proteins (especially glycinin and β-conglycinin) having a high ability and gelling ability to the total protein, that is, the transfer ratio to the water-soluble fraction can be further increased.
○原料大豆からの水抽出
　水抽出は含脂大豆に対して３～20重量倍、好ましくは４～15重量倍程度の加水をし、含脂大豆を懸濁させて行われる。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、高す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。 ○ 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.
　抽出温度には特に制限はないが、高い方が水溶性成分の抽出率が高まる反面、油脂も可溶化されやすくなり、減脂豆乳の脂質が高くなるため、70℃以下、好ましくは55℃以下で行うと良い。あるいは５～80℃、好ましくは50～75℃の範囲で行うこともできる。 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.
　抽出pH（加水後の大豆懸濁液のpH）も温度と同様に高いほうが水溶性成分の抽出率が高まる反面、油脂も可溶化されやすくなり、減脂豆乳の脂質が高くなる傾向にある。逆にpHが低すぎると蛋白質の抽出率が低くなる傾向にある。具体的には下限をpH６以上、もしくはpH6.3以上、もしくはpH6.5以上に調整して行うことができる。また上限は脂質の分離効率を上げる観点でpH９以下、もしくはpH８以下、もしくはpH７以下に調整して行うことができる。あるいは蛋白質の抽出率を高める観点でpH９～12のよりアルカリ性側に調整して行うことも可能である。 When the extraction pH (pH of the soybean suspension after addition of water) is higher as the temperature is increased, 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. Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. The upper limit can be adjusted to pH 9 or lower, pH 8 or lower, or pH 7 or lower from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the extraction rate of the protein, it is possible to adjust the pH to 9 to 12 more alkaline.
○水抽出後の固液分離
　水抽出後、含脂大豆の懸濁液を遠心分離、濾過等により固液分離する。この際、中性脂質のみならず極性脂質も含めた大部分の脂質を水抽出物中に溶出させず、不溶化した蛋白質や食物繊維質の方に移行させ沈殿側（不溶性画分）とすることが重要である。具体的には含脂大豆の脂質の70重量％以上を沈殿側に移行させる。また抽出の際に上清側にも少量の脂質が溶出するが、豆乳中の脂質のように微細にエマルション化されたものではなく、15,000×g以下、あるいは5,000×g程度以下の遠心分離によっても容易に浮上させ分離することができ、この点で遠心分離機を使用するのが好ましい。なお遠心分離機は使用する設備によっては10万×g以上の超遠心分離を使用することも可能であるし、本減脂大豆蛋白素材の場合は超遠心分離機を用いなくとも実施が可能である。
　また水抽出の際あるいは水抽出後に解乳化剤を添加して豆乳からの脂質の分離を促進させることも可能であり、解乳化剤は特に限定されないが例えば日本国出願（特願２０１１－１０８５９８号）に記載の特許文献２などにも引用されている解乳化剤を使用すればよい。ただし本減脂大豆蛋白素材を調製する場合は解乳化剤を用いなくとも実施が可能である。 ○ Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. At this time, not only neutral lipids but also most of the lipids including polar lipids are not eluted in the water extract, but transferred to the insolubilized protein or dietary fiber to make the precipitation side (insoluble fraction). is important. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side. In addition, a small amount of lipid is also eluted on the supernatant side during extraction, but it is not finely emulsified like the lipid in soy milk, and it is centrifuged at 15,000 xg or less, or about 5,000 xg or less. In this respect, it is preferable to use a centrifuge. Depending on the equipment used, the centrifugal separator can be used for ultracentrifugation of 100,000 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.
　水抽出工程後の固液分離により、中性脂質のみならず極性脂質を不溶性画分に移行させ、他方の水溶性画分を回収することにより減脂豆乳の画分を得ることができる。
　固液分離として遠心分離を用いる場合、二層分離方式、三層分離方式のいずれも使用することができる。二層分離方式の場合は水溶性画分として上清を回収する。また三層分離方式を用いる場合は、（１）浮上層（脂質を含む比重の最も小さいクリーム画分）、（２）中間層（脂質が少なく蛋白質、糖質を多く含む水溶性画分）、（３）沈殿層（脂質と食物繊維を多く含む不溶性画分）、の三層の画分に分けられる。この場合、脂質含量の少ない水溶性画分の中間層（２）を回収するとよい。 By solid-liquid separation after the water extraction step, not only neutral lipids but also polar lipids can be transferred to the insoluble fraction, and the other water-soluble fraction can be collected to obtain a reduced-fat soymilk fraction.
When centrifugation is used as the solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. In the case of the two-layer separation method, the supernatant is collected as a water-soluble fraction. When using the three-layer separation method, (1) floating layer (cream fraction with the smallest specific gravity containing lipid), (2) intermediate layer (water-soluble fraction containing a small amount of protein and carbohydrate), (3) It is divided into three-layer fractions: a sediment layer (insoluble fraction rich in lipids and dietary fibers). In this case, the intermediate layer (2) of the water-soluble fraction having a low lipid content may be recovered.
○減脂豆乳
　得られた水溶性画分は、そのまま、あるいは必要に応じて濃縮工程、加熱殺菌工程、粉末化工程などを経て本発明に用いられる減脂豆乳とすることができる。 ○ Reduced-fat soymilk 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.
○分離大豆蛋白質
　上記により得られる減脂豆乳からホエー蛋白質やオリゴ糖などの大豆ホエー成分を除去して蛋白質を濃縮し、必要により中和、殺菌、乾燥し粉末化するなどして、高蛋白質純度の分離大豆蛋白質を調製することができる。大豆ホエー成分を除去する方法としては公知の方法をいずれも利用でき、例えば最も一般的である減脂豆乳を等電点付近の酸性pH（pH４～５程度）に調整し、蛋白質を等電点沈殿させ、遠心分離等により上清のホエーを除去して沈殿を回収する方法の他、膜分離によって比較的低分子のホエーを除去する方法等を適用できる。 ○ Separated 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.
（減脂大豆蛋白素材の特徴）
　本減脂大豆蛋白素材は、いずれも含脂大豆を原料としているにもかかわらず、ヘキサン等の有機溶媒を用いて脱脂された脱脂大豆から水抽出して得た脱脂豆乳や分離大豆蛋白とは蛋白質含量が同等であり、ただしその他の成分組成については従来の減脂大豆蛋白素材とは顕著に相違するものである。
　本減脂大豆蛋白素材は、ヘキサン等で脱脂した脱脂大豆から水抽出された減脂豆乳や分離大豆蛋白などと比べて、脂質特に極性脂質の含量が低く低カロリーであると共に、ヘキサン等の有機溶媒を使用しないため環境負荷が小さく、有機溶媒による変性を受けておらず風味も格段に優れている。また極性脂質と共にLPが少ないため酸化安定性が高く風味の経時的劣化も極めて少ないことが特長である。特に、乾燥して粉末状素材として利用する場合は、通常の豆乳粉末や粉末状大豆蛋白のように脂質が酸化することがなく風味の保存安定性が格段に優れる。 (Features of reduced-fat soy protein material)
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. In addition, it is characterized by high oxidation stability due to the low amount of LP together with polar lipids, and very little deterioration of flavor over time. In particular, when dried and used as a powdery material, the storage stability of the flavor is remarkably excellent without the lipid being oxidized unlike ordinary soymilk powder or powdered soy protein.
＜大豆由来原料含有飲食品＞
　本発明における大豆由来原料含有飲食品は、後述する本第一～第三発明に記載のように大豆由来原料を乳代替組成物、卵白代替組成物、腎機能改善用組成物として使用した食品などを包含する概念である。 <Soy-derived raw material-containing food and drink>
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
　以下、本減脂大豆蛋白素材を特別な技術的特徴とする本第一～第三発明の実施形態について、それぞれ具体的に説明する。 Hereinafter, the embodiments of the first to third inventions having the special technical characteristics of the reduced-fat soybean protein material will be specifically described.
＜第一発明の実施形態＞
（乳代替組成物）
　本第一発明で使用する本減脂大豆蛋白素材は、粉末タイプ（全脂粉乳、脱脂粉乳、部分脱脂粉乳、カゼイン蛋白など）、濃縮タイプ（エバミルク、コンデンスミルクなど）、液状タイプ（全乳、低脂肪乳）などの種々の形態で、そのまま本第一発明の乳代替組成物とすることができる。
　また、本減脂大豆蛋白素材に他の食品原料あるいは食品添加剤を適宜加え、本第一発明における種々の形態の乳代替組成物とすることもできる。実施形態を下記に示す。 <Embodiment of the first invention>
(Milk replacement composition)
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).
Moreover, 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.
○油脂の添加
　本第一発明の乳代替組成物は、本減脂大豆蛋白素材に油脂を添加し、必要により乳化剤をさらに添加して水中油型乳化し、全脂乳タイプ、部分脱脂乳タイプやクリームタイプのものに調製することができる。添加する油脂の種類としては、例えばパーム油、ヤシ油、パーム核油、コーン油、大豆油、綿実油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂があげられる。本第一発明においては、これらの油脂を単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。上記油脂の含有量は、乳代替組成物の乾物中、好ましくは１～５０重量％、さらに好ましくは５～２０重量％である。 ○ Addition of fats and oils 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. In this 1st invention, 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.
　乳化剤の種類としては、レシチンなどの天然の乳化剤や、下記の合成乳化剤を使用することができる。合成乳化剤としては、例えばグリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタンモノステアレート、ポリオキシエチレンソルビタンモノグリセリド等があげられる。上記乳化剤の含有量は、乳代替組成物の乾物中、好ましくは０．５～１０重量％、さらに好ましくは１～５重量％である。 As the type of emulsifier, natural emulsifiers such as lecithin and the following synthetic emulsifiers can be used. Examples of 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.
○糖類の添加
　本第一発明の乳代替組成物は、本減脂大豆蛋白素材に糖類を添加して混合し、加糖練乳やホイップクリーム等の加糖タイプのものに調製することができる。添加する糖類の種類としては、例えばグルコース、ガラクトース等の単糖類や、シュクロース、ラクトース、マルトース、トレハロース等の二等類や、マルトトリオース、ラフィノース等の三等類や、オリゴ糖や、エリスリトール、マルチトール、ラクチトール等の糖アルコール等があげられる。本第一発明においては、これらの糖類を単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。上記糖類の含有量は、乳代替組成物の乾物中、好ましくは１～５０重量％、さらに好ましくは３～２０重量％である。
％である。 Addition of sugars 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. Examples of 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. In the first invention, 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.
%.
○その他の原料
　さらに本第一発明の乳代替組成物には、必要により、澱粉類、無機塩、有機酸塩、ゲル化剤、増粘多糖類、着香料、調味料等の呈味成分、着色料、保存料、酸化防止剤、ｐＨ調整剤等を配合してもよい。これらの成分の配合量は、本第一発明の乳代替組成物の乾物中、好ましくは１０重量％以下である。 ○ Other raw materials Furthermore, in the milk substitute composition of the first invention, if necessary, 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.
（乳代替飲食品）
　本第一発明の乳代替飲食品とは、乳原料が一般に使用されている飲食品において、該乳原料の一部又は全部が上記の乳代替組成物に置換されたものを意味する。置換されたものかどうかは当業者の主観的な目的で限定されるのではなく、結果として置換されたかどうかを客観的な観点から解釈される。乳代替組成物の乳原料との置換率は、例えばより多くの置換率により植物性原料の割合を高めたい場合は５０重量％以上、７０重量％以上、９０重量％以上とすることができ、１００重量％であれば純植物性の乳代替飲食品とすることができ、乳アレルギー患者にも適する。豆乳飲料や乳酸発酵豆乳等の豆乳製品は置換率１００重量％の典型例である。また乳の風味を維持しつつ、コストダウン等の目的で置換率を５０重量％未満、３０重量％以下、１０重量％以下とすることができる。
　本第一発明の乳代替飲食品中における乳代替組成物の配合量は飲食品の形態によって異なるため特に限定されないが、概ね乾物換算で１～１００重量％、好ましくは１０～９５重量％とすることができる。
　以下に乳代替飲食品の代表的な態様（乳原料が使用されている製品の形態）を示すが、下記の態様に限定されないことは言うまでもない。乳代替飲食品は乳原料の一部又は全部が乳代替組成物に置換されている以外は、通常用いられる方法等の公知の方法にて製造することができる。 (Milk substitute food and drink)
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.
Although 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.
○乳製品
　乳製品としては、成分調整乳，低脂肪乳，無脂肪乳、特濃乳等の液状乳、各種栄養成分，コーヒー，ココア，果汁，果肉等が配合された乳飲料、ヨーグルト，ドリンクヨーグルト等の発酵乳、乳酸菌飲料、ホイップクリーム，ホワイトナー，サワークリーム、クリームパウダー、カスタードクリーム等のクリーム類、アイスクリーム、ラクトアイス（メロリン）、ソフトクリーム等のアイスクリーム類、プロセスチーズ，ナチュラルチーズ，粉チーズ等のチーズ類、マーガリン、スキムミルク，育児用粉ミルク，加糖粉乳等の粉乳類、加糖練乳や無糖練乳等の練乳類　等があげられる。これらの乳製品は他の乳代替飲食品の乳原料としても使用される。 ○ 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.
○ソース類
　ソース類としては、ベシャメルソース（ホワイトソース）、モルネーソース、オーロラソース、ナンテュアソース、クリームソース、マスタードソース、スビーズソース、チーズソース、オランデーズソース、カルボナーラ等のパスタソース等の一般に乳原料が使用されるものが挙げられる。 ○ 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.
○ベーカリー製品
　ベーカリー製品としては、食パン，バターロール，デニッシュ，メロンパン，マフィン，ピザ台等のパン類、スポンジケーキ，パイ，バターケーキ，チーズケーキ，ホットケーキ，カステラ，ワッフル，シュー，サヴァラン，クッキー，ビスケット，クラッカー，ウエハース、ニュートリションバー，乾パン，せんべい，おかき，焼き饅頭等の焼き菓子が挙げられる。 ○ Bakery products 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.
○菓子類
　菓子類としては、上記にあげた焼き菓子以外に、プリン、ババロア、ゼリー、ブリュレ等のデザート類、キャラメル、ソフトキャンディー、ハードキャンディー、飴菓子、錠菓、ゼリー菓子、マシュマロ、ボンボン、ドラジェ、チョコレート類、ドーナツ、蒸し饅頭、揚げ饅頭，スナック菓子等の一般に乳製品が使用される洋菓子，中華菓子，和菓子等が挙げられる。 ○ 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.
○その他加工食品
　その他、乳原料が一般に使用される加工食品、飲料全般があげられ、グラタン、ドリア、クリームコロッケ、シチュー、スープ、カレー、フィリング、プロテインパウダー、プロテインドリンク、プロテインゼリー、食肉製品、水産練製品、麺類、清涼飲料、炭酸飲料、粉末飲料、ベビーフード等が包含される。 ○ Other processed foods Other processed foods that generally use dairy ingredients and beverages in general, gratin, doria, cream croquette, stew, soup, curry, filling, protein powder, protein drink, protein jelly, meat products, marine products It includes paste products, noodles, soft drinks, carbonated drinks, powdered drinks, baby foods and the like.
○高栄養液体食品
　本第一発明において、高栄養液体食品は、手術後の患者の一部、あるいは嚥下・咀嚼能力が低下した高齢者などの日常の食事から栄養摂取が困難な者により利用される栄養補助食品であり、蛋白質、炭水化物、脂質、ミネラル類、ビタミン類を総合的に含むものであり、流動食とも称される。
　具体的には、カロリー値が0.5kcal/mL以上、栄養成分として少なくとも蛋白質，脂質，炭水化物，ミネラル，ビタミンを含み、常温で液体の食品を指す。好ましくは、蛋白質：10～25%、脂質：15～45%、炭水化物：35%以上のエネルギー組成と，カルシウム：20～110mg／100kcal、マグネシウム：10～70mg／100kcalの組成を持つものである。更に好ましくは、蛋白質：16～20%、脂質：20～30%、炭水化物：50～65%のエネルギー組成と、カルシウム：35～65mg／100kcal、マグネシウム：15～40mg／100kcalの組成を持つものである。
　一般に高栄養液体食品は蛋白質原料として乳蛋白質、乳清蛋白質やカゼインナトリウム等の乳原料が多くの場合使用されているが、本第一発明によれば本減脂大豆蛋白素材を乳原料の一部又は全部と置き換えて使用することができる。
　得られる高栄養液体食品の風味は乳蛋白のみ使用したものと比較しても遜色ないものであり、従来の豆乳や分離大豆蛋白と比較して格段に優れた風味にすることができる。
　さらに、本減脂豆乳などの減脂大豆蛋白素材を高栄養液体食品に使用すると、配合中に含まれるカルシウムやマグネシウム等の２価金属との反応性が分離大豆蛋白よりも低い特徴を有する。そのため、これらの金属をより高配合することができる。 ○ High nutrition liquid food In this first invention, 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.
Specifically, 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. Preferably, 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. More preferably, it has an energy composition of protein: 16-20%, lipid: 20-30%, carbohydrate: 50-65%, calcium: 35-65mg / 100kcal, magnesium: 15-40mg / 100kcal is there.
In general, highly nutritive liquid foods are often used as protein raw materials such as milk protein, whey protein and sodium caseinate. According to the first invention, 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.
Furthermore, when a reduced-fat soy protein material such as this reduced-fat soymilk is used in a highly nutritive liquid food, it has a feature that the reactivity with divalent metals such as calcium and magnesium contained in the blend is lower than that of the separated soy protein. Therefore, these metals can be blended at a higher level.
○大豆乳酸発酵飲食品
　大豆乳酸発酵飲食品は一般に豆乳、分離大豆蛋白、大豆粉等の大豆蛋白素材を蛋白質源として乳酸菌で発酵乳などと同様に発酵させたものであり、ヨーグルト等の発酵乳や乳酸菌飲料やチーズなどの発酵乳製品に対応する乳代替飲食品である。従来の大豆蛋白素材は独特の青臭味等を有しており、近年は製造技術の進歩によって風味がある程度改良されてきた。しかしながら如何に風味の改善された大豆蛋白素材であっても乳酸菌発酵を行うと大豆蛋白質を酸性化して沈殿させたときの独特の酸沈臭が発生しやすく、また発酵直後はヨーグルトやチーズ様の新鮮で良好な発酵風味であってもそれが保たれず、経時的に風味が劣化してまったり、発酵後の加熱殺菌処理によって風味が劣化してしまい、たとえ乳原料の一部置換であっても劣化した風味が製品の品質に大きな影響を与える。そのため風味劣化を抑えるには、例えば特許第3307255号公報、特許第3327155号公報、特許第3498551号公報、特開平11-75688号公報などに記載されるように、特定の乳酸菌を組合せて発酵したり、無酸素条件下で発酵したり、発酵後は酸素透過性の極めて低い容器に充填するなど、高度な製造技術が必要とされる。そのため例えば好ましい生理機能を有する特定の乳酸菌の菌株を使用できなかったり、新たな発酵設備の投資が必要になる等の課題があった。そこで、本第一発明は乳酸菌の種類や製造設備の状況に左右されることなく、発酵後の風味の経時的劣化の少ない大豆乳酸発酵飲食品を提供することも課題としている。 ○ Soy lactic acid fermented foods and drinks 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. Even if it is a fresh and good fermented flavor, it is not maintained, and the flavor deteriorates over time, or the flavor deteriorates due to heat sterilization after fermentation, even if it is a partial replacement of milk raw material Even the deteriorated flavor has a great impact on the quality of the product. Therefore, in order to suppress flavor deterioration, for example, as described in Japanese Patent No. 3307255, Japanese Patent No. 3327155, Japanese Patent No. 3349551, Japanese Patent Laid-Open No. 11-75688, etc., fermentation is performed in combination with specific lactic acid bacteria. Advanced fermentation techniques are required, such as fermenting under oxygen-free conditions, and filling the container with extremely low oxygen permeability after fermentation. For this reason, for example, there are problems that a specific strain of lactic acid bacteria having a favorable physiological function cannot be used, or that an investment in a new fermentation facility is required. Then, 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.
　本第一発明に用いられる本減脂大豆蛋白素材を大豆乳酸発酵飲食品の原料に用いることにより、該原料自体の風味が従来の大豆蛋白素材よりも良好である上、発酵後の経時的な劣化も抑制される。したがって、上記公知技術に記載されるような特殊な技術を用いなくとも、本第一発明に用いられる本減脂大豆蛋白素材は乳代替組成物としての品質に優れており、一般のヨーグルトや乳酸菌飲料やチーズ等の発酵乳製品の製造に使用されている乳酸菌の種類や製造設備であっても発酵直後の風味とその経時的な安定性に優れた大豆乳酸発酵飲食品を製造することが可能となる。
　本第一発明の大豆乳酸発酵飲食品はその他の原料や製造条件はいずれも公知のものを適用でき、特に限定されるものではない。例示として製造態様を以下に示す。 By using 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.
　本第一発明の大豆乳酸発酵飲食品の主原料としては、本第一発明に用いる本減脂大豆蛋白素材、乳酸菌及び必要により資化性糖類等が挙げられる。本減脂大豆蛋白素材の配合量は、原料の蛋白質あたり５０～１００重量％が適当であり、６０～１００重量％が好ましい。
　その他必要により油脂、澱粉、増粘多糖類、ゲル化剤、乳化剤、香料、酸味料、酸化防止剤、キレート剤等を適宜添加することができる。また乳の一部代替飲食品の場合はヨーグルトや乳酸菌飲料で使用される乳原料も使用することができる。 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.
In addition, fats and oils, starch, thickening polysaccharides, gelling agents, emulsifiers, fragrances, acidulants, antioxidants, chelating agents, and the like can be appropriately added as necessary. In the case of a partially substituted food for milk, milk raw materials used in yogurt and lactic acid bacteria beverages can also be used.
　乳酸発酵に際しては、発酵原料に、微生物の栄養源として資化性糖類を添加することは必須ではないが発酵が進みにくい場合は添加するのが好ましい。例えばグルコース、フラクトース、ショ糖、マルトース、ガラクトース、ラクトース、ラフィノース、トレハロース、大豆オリゴ糖、フラクトオリゴ糖、キシロオリゴ糖等を用いることができる。これら糖原料は単独でも良いし、２種類以上を組み合わせてもよい。資化性糖類を添加するときの配合量は、本減脂大豆蛋白素材の固形分に対して１～５０重量％が適当であり、５～４０重量％が好ましい。 In lactic acid fermentation, it is not essential to add an 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. For example, glucose, fructose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharide, fructooligosaccharide, xylooligosaccharide and the like can be used. These sugar raw materials may be used alone or in combination of two or more. The amount of the assimilating saccharide 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.
　乳酸発酵に使用する乳酸菌は、通常のヨーグルトや乳酸菌飲料やチーズ等の発酵乳製品に使用されるものなら特に限定されない。乳酸菌の配合量は、粉末スターターの場合、原料中０．５～１５重量％が適当が適当であり、１～１０重量％が好ましい。
　乳酸菌の種類としては、例えばラクトバチルス・カゼイ、ラクトバチルス・プランタラム、ラクトバチルス・ヘルベティカス、ラクトバチルス・ブルガリカス、ラクトバチルス・ガセリ、ラクトバチルス・アシドフィラス、ラクトバチルス・ラクチス、ラクトバチルス・サリバリウス・サリバリウス、ラクトバチルス・ガリナラム、ラクトバチルス・アミロボラス、ラクトバチルス・ブレビス・ブレビス、ラクトバチルス・ファーメンタム、ラクトバチルス・マリ、ラクトバチルス・デルブルッキィ、ラクトバチルス・ジョンソニー、ラクトバチルス・サンフランシスエンシス、ラクトバチルス・パネックス、ラクトバチルス・コモエンシス、ラクトバチルス・イタリカス、ラクトバチルス・ライキマニ、ラクトバチルス・カルバタス、ラクトバチルス・ヒルガルディ、ラクトバチルス・ルテリ、ラクトバチルス・パストリアヌス、ラクトバチルス・ブクネリ、ラクトバチルス・セロビオサス、ラクトバチルス・フルクティボランス、ラクトバシルス・ラクチス・サブスピーシーズ・クレモリス等のラクトバチルス属、ストレプトコッカス・サーモフィルス、ストレプトコッカス・ラクチス、ストレプトコッカス・ジアセチルラクチス等のストレプトコッカス属、ラクトコッカス・ラクチス・サブスピーシーズ・ラクチス、ラクトコッカス・ラクチス・サブスピーシーズ・クレモリス、ラクトコッカス・ラクチス・サブスピーシーズ・ジアセチラクチス、ラクトコッカス・ラクチス・サブスピーシーズ・ラクチス・バイオバー・ジアセチラクチス等のラクトコッカス属、ロイコノストック・メセンテロイデス・サブスピーシーズ・クレモリス、ロイコノストック・ラクチス、ロイコノストック・シュードメセンテオリデス等のロイコノストック属等が挙げられる。また、ケフィア菌など、乳酸菌以外の酵母等の微生物が混合されたスターターを用いることも可能である。 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. In the case of a powder starter, 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 bukuneri, Lactobacillus cellobiosas, Lactobacillus frutivivorans, Lactobacillus lactis subspices cremolith, Lactobacillus genus, Streptococcus thermophilus Streptococcus lactis and Streptococcus・ Lactococcus genus such as lactis, biobar, diacetylactis, and leukonos Click mesenteroides subsp. Cremoris, Leuconostoc lactis, Leuconostoc pseudotuberculosis eyes hand-woven Leuconostoc such as death and the like. It is also possible to use a starter in which microorganisms such as yeast other than lactic acid bacteria such as kefir bacteria are mixed.
　また本第一発明ではビフィドバクテリウム属も乳酸菌に含まれるものとし、例えばビフィドバクテリウム・ビフィダム、ビフィドバクテリウム・ロンガム、ビフィドバクテリウム・インファンティス、ビフィドバクテリウム・ブレーベ、ビフィドバクテリウム・アドレセンティス、ビフィドバクテリウム・アンギュラータム、ビフィドバクテリウム・カテニュラータム、ビフィドバクテリウム・シュードカテニュラータム、ビフィドバクテリウム・デンティウム、ビフィドバクテリウム・グロボズム、ビフィドバクテリウム・シュードロンガム、ビフィドバクテリウム・クニキュリ、ビフィドバクテリウム・コエリナム、ビフィドバクテリウム・アニマリス、ビフィドバクテリウム・サーモフィラム、ビフィドバクテリウム・ボウム、ビフィドバクテリウム・マグナム、ビフィドバクテリウム・アステロイデス、ビフィドバクテリウム・インディカム、ビフィドバクテリウム・ガリカム、ビフィドバクテリウム・ラクチス、ビフィドバクテリウム・イノピナータム、ビフィドバクテリウム・デンティコレンス、ビフィドバクテリウム・プローラム、ビフィドバクテリウム・スイス、ビフィドバクテリウム・ガリナーラム、ビフィドバクテリウム・ルミナンティウム、ビフィドバクテリウム・メリシカム、ビフィドバクテリウム・サーキュラーレ、ビフィドバクテリウム・ミニマム、ビフィドバクテリウム・サブチル、ビフィドバクテリウム・コリネフォルメ等が挙げられる。また、これらの乳酸菌は２種類以上の組み合わせでも任意に使用することができる。 In the first invention, the genus Bifidobacterium is also included in the lactic acid bacterium. For example, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium adrecentis, Bifidobacterium angularum, Bifidobacterium catenatum, Bifidobacterium pseudocatenatum, Bifidobacterium denthium, Bifidobacterium globosm, Bifidobacterium Phytobacterium pseudolongum, Bifidobacterium cuniculi, Bifidobacterium coelinum, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium boum, Bif D. magnum, Bifidobacterium asteroides, Bifidobacterium indicum, Bifidobacterium gallicum, Bifidobacterium lactis, Bifidobacterium inopinatum, Bifidobacterium denticorens, Bifidobacterium Fidobacterium prolam, Bifidobacterium swiss, Bifidobacterium gallinarum, Bifidobacterium luminantium, Bifidobacterium merlicum, Bifidobacterium circulare, Bifidobacterium minimum, Bifidobacterium Examples include Fidobacterium sabutyl and Bifidobacterium coryneform. In addition, these lactic acid bacteria can be arbitrarily used in a combination of two or more.
　特に、市販のヨーグルトや乳酸菌飲料で使用され、あるいは公知になっている特定の菌株、例えばラクトバチルス・カゼイ（YIT 9029株（シロタ株）、YIT10003株、NY1301株、SBR1202株）、ラクトバチルス・マリYIT0243株、ラクトバチルス・アシドフィラス（SBT-2062株、CK92株） 、ラクトバチルス・ヘルベティカスCK60株、ラクトバチルス・ガセリ（SP株（SBT2055SR）、LG21株、LC1株、OLL 2716株、FERMP-17399など）、ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリカス（OLL 1023株、OLL 1029株、OLL 1030株、OLL 1043株、OLL 1057株、OLL 1073R-1株、OLL 1075株、OLL 1083株、OLL 1097株、OLL 1104株、OLL 1162株、2038株）、ラクトバチルス・ジョンソニーLa1株（LC1株）、ラクトバチルスGG株、ストレプトコッカス・サーモフィラス（1131株、OLS 3059株）、ビフィドバクテリウム・ブレーベ（ヤクルト株、YIT4065株）、ビフィドバクテリウム・ビフィダム（ヤクルト株）、ビフィドバクテリウム・ロンガム（SP株（SBT2928）、BB536株、BE80株、FERM BP-7787株）、ビフィドバクテリウム・ラクチス（FK120株、LKM512株、Bb-12株）なども好適に使用することができる。 In particular, specific 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 GG, Streptococcus thermophilus (1131, OLS 3059), Bifido Bacteria breve (Yakult, YIT4065), Bifidobacterium bifidum (Yakult), Bifidobacterium longum (SP (SBT2928), BB536, BE80, FERM BP-7787), Bifido Bacteria lactis (FK120 strain, LKM512 strain, Bb-12 strain) and the like can also be suitably used.
　乳酸発酵の条件は使用する乳酸菌の種類によって適宜変更することができるが、発酵温度は例えば２０～５０℃、好ましくは２５～４５℃で行うことができる。またチーズの場合は１０～５０℃、好ましくは１５～４５℃のやや低温側で発酵させることもできる。発酵時間は例えば４～７２時間、好ましくは５～６０時間で行うことができる。乳酸発酵は発酵原料のｐＨが３～６、必要により３～５に低下するまで行うことができ、発酵終了後にアルカリ又は有機酸や無機酸等により適宜目的のｐＨに微調整することもできる。pHが低すぎると酸味が強くなり、ざらつきが生じやすくなる。また、ｐHが高すぎると酸性化によるサワー感が弱まり、特に乳酸発酵による場合は発酵風味が乏しくなる。発酵装置は、乳のヨーグルトやチーズを製造するときに用いるものと同様の装置で行うことができる。 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.
　乳酸発酵後は、攪拌、冷却し、そのまま容器に充填、密封してソフトヨーグルトタイプの発酵豆乳としたり、あるいは発酵前に容器に発酵前原料を充填してから乳酸発酵させ、冷却し、密封してハードヨーグルトタイプの発酵豆乳とすることができる。また発酵後に均質化し、必要により加熱殺菌、冷却し、容器に充填、密封してドリンクヨーグルトタイプや乳酸菌飲料タイプの発酵豆乳とすることができる。必要に応じ、乳酸発酵の前又は後に各種フレーバー、色素、安定剤を添加したり、フルーツプレパレーション等を添加することができる。 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.
　また乳酸発酵後、さらに遠心分離によりカードとホエーに分離し、カードを回収してホエー分離タイプの大豆乳酸発酵飲食品としてもよい。得られた該食品は従来の豆乳や分離大豆蛋白を原料としたものと比べると発酵臭や酢酸臭といった不快味が少ない特徴を有する。特にホエー分離タイプの大豆チーズは酸味が低減されコク味が増した風味を有する。
　なお、この場合、乳酸発酵の後、上記ホエーを分離する前の発酵物又は発酵物からホエーを除去したカードに、必要により塩化ナトリウム、塩化カリウム等の塩化物や、ポリリン酸ナトリウム等のリン酸塩などの塩を添加することができる。これらの添加物は乳酸発酵の前に添加しておくことも可能である。特に、ポリリン酸ナトリウム等の重合リン酸塩を添加することにより、酸味を軽減でき、またリン酸塩の添加によってコク味をより向上させ、ざらつきを軽減して滑らかな食感を増すことができるため好ましい。リン酸塩の添加量は限定されないが、大豆乳酸発酵飲食品中のタンパク質あたり０．５～１５重量％が好ましい。リン酸塩が少なすぎるとざらつきの軽減効果が小さくなり、多すぎると収斂味が強くなる傾向となる。 Moreover, after lactic acid fermentation, it further isolate | separates into a card | curd and whey by centrifugation, collect | recovers | curds, and is good also as a soybean lactic acid fermented food / beverage product of a whey separation type. 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. In particular, whey-separated soybean cheese has a flavor with reduced acidity and increased richness.
In this case, after lactic acid fermentation, 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. In particular, by adding a polymerized phosphate such as sodium polyphosphate, the acidity can be reduced, and the addition of phosphate can improve the richness, reduce the roughness, and increase the smooth texture. Therefore, it is preferable. The amount of phosphate added is not limited, but is preferably 0.5 to 15% by weight per protein in the 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.
　本第一発明に用いられる本減脂大豆蛋白素材は脂質含量が低く殆ど０重量％にもすることができるため、本第一発明の乳代替飲食品は、無脂肪ないし低脂肪タイプの飲食品として提供することができる。無脂肪ないし低脂肪のレベルは具体的には飲食品中の脂質含量が０重量％～３重量％、好ましくは０重量％～１．５重量％である。一例として、無～低脂肪タイプのホワイトナーやクリーム、大豆乳酸発酵飲食品などを提供することができる。 Since the reduced-fat soybean protein material used in the first invention has a low lipid content and can be reduced to almost 0% by weight, the milk substitute food or drink of the first invention is a non-fat or low-fat type food or drink. Can be offered as. Specifically, 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. As an example, non-low fat type whiteners and creams, soybean lactic acid fermented foods and drinks, and the like can be provided.
＜第二発明の実施形態＞
（卵白代替組成物）
　本第二発明で使用する本減脂大豆蛋白素材は、粉末タイプ、濃縮タイプ、液状タイプなどの種々の形態で、そのまま本第二発明の卵白代替組成物に用いることができる。該大豆蛋白素材は、豆乳又は分離大豆蛋白であることが好ましい。 <Embodiment of the second invention>
(Egg white substitute composition)
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.
　本第二発明に用いられる卵白代替組成物とは、卵白の種々の機能、すなわちゲル化性，乳化性，起泡性等を有する、本減脂大豆蛋白素材を用いた種々の可食性食品組成物を示す。詳しくは、水中油型乳化物，含気泡溶液，含気泡流動状物，ゲル状物に例示される、可食性食品組成物である。これら組成物は、本減脂大豆蛋白素材以外の種々の成分を添加することができる。例えば、油脂類，糖類，蛋白質，ミネラル，更には乳化剤，香料，色素等が使用できる。 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.
○油脂
　本第二発明の卵白代替組成物に使用する油脂は、例えばパーム油、ヤシ油、パーム核油、コーン油、大豆油、綿実油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂があげられる。 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.
○糖類
　本第二発明の卵白代替組成物に添加する糖類は、例えばグルコース，ガラクトース等の単糖類、シュクロース，ラクトース，マルトース，トレハロース等の二糖類および、マルトトリオース，ラフィノース等の三糖類等からなる少糖類、並びに、オリゴ糖や、エリスリトール，マルチトール，ラクチトール等の糖アルコール等があげられる。更には、コーン，米，小麦，馬鈴薯，甘藷，キャッサバ等の各種澱粉類、デキストリン、化工澱粉等の多糖類も使用できる。本第二発明においては、これらの糖類を単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。 Sugars 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.
○蛋白質
　本第二発明の卵白代替組成物に使用する蛋白質は、全脂乳，脱脂乳，カゼイン等の乳蛋白、豆乳，濃縮大豆蛋白，分離大豆蛋白等の大豆蛋白、小麦，米，コーン等のグルテン類、全卵，卵白，卵黄等の卵蛋白などが例示できる。 Protein The 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.
○乳化剤
　本第二発明の卵白代替組成物に使用する乳化剤としては、レシチンなどの天然の乳化剤や、下記の合成乳化剤を使用することができる。合成乳化剤としては、例えばグリセリン脂肪酸エステル，グリセリン酢酸脂肪酸エステル，グリセリン乳酸脂肪酸エステル，グリセリンコハク酸脂肪酸エステル，グリセリンジアセチル酒石酸脂肪酸エステル，ソルビタン脂肪酸エステル，ショ糖脂肪酸エステル，ショ糖酢酸イソ酪酸エステル，ポリグリセリン脂肪酸エステル，ポリグリセリン縮合リシノレイン酸エステル，プロピレングリコール脂肪酸エステル，ステアロイル乳酸カルシウム，ステアロイル乳酸ナトリウム，ポリオキシエチレンソルビタンモノステアレート，ポリオキシエチレンソルビタンモノグリセリド等があげられる。 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. Examples of 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.
○その他の原料
　さらに本第二発明の卵白代替組成物には、必要により、無機塩，有機酸塩，ゲル化剤，増粘多糖類，着香料，調味料等の呈味成分，着色料，保存料，酸化防止剤，pH調整剤等を配合してもよい。これらの成分の配合量は、本第二発明の卵白代替組成物の乾物中、好ましくは10重量%以下である。 ○ Other raw materials Furthermore, 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. 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.
○水中油型乳化物
　水中油型乳化物は、本減脂大豆蛋白素材を用いた卵白代替組成物水溶液に、前述した種々の油脂を添加することで調製する。前述した乳化剤等を添加すると、乳化するのに好適である。これら油脂は、本減脂大豆蛋白素材の蛋白質に対して１～30倍、好ましくは５～15倍が妥当である。油脂の添加後に均質化を行い、直径５?m程度のエマルジョンを調製すると好ましい。 O Oil-in-water emulsion An 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. When 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.
○含気泡の溶液，含気泡の流動状物
　含気泡の溶液または含気泡の流動状物は、本減脂大豆蛋白素材を用いた卵白代替組成物水溶液を起泡させることにより調製する。卵白代替組成物水溶液は、本減脂大豆蛋白素材の濃度や起泡の程度、更には他成分の量により状態が変化し、溶液または流動状物となる。本減脂大豆蛋白素材は５重量%程度、好ましくは１～10重量%程度の水溶液とすることが妥当である。前述した乳化剤等を添加すると、起泡性、起泡安定性等が向上し、好ましい場合がある。また、糖類を添加することも有効である。その際の添加量は、卵白代替組成物の乾物中、好ましくは１～50重量%、さらに好ましくは３～20重量%である。 -Bubble-containing solution, bubble-containing fluid 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. It is appropriate that the reduced-fat soy protein material is an aqueous solution of about 5% by weight, preferably about 1 to 10% by weight. When the above-mentioned emulsifier is added, the foaming property, foaming stability and the like are improved, which may be preferable. It is also effective to add sugars. In this case, 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.
○ゲル状物
　ゲル状物は、本減脂大豆蛋白素材を用いた卵白代替組成物水溶液を加熱することにより得る事ができる。この際、種々の他原料を添加することが好ましい。本減脂大豆蛋白素材は１～40重量%程度、好ましくは10～30重量%程度の水溶液とすることが妥当である。更に、前述した糖類，油脂，蛋白質ならびにその他の原料、例えば、ゼラチン，寒天，カラギーナン，アルギン酸等の他のゲル化剤や着香料，着色料，無機塩類，有機塩類等と併用することもできる。 -Gel-like substance 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.
（卵白代替食品）
　本第二発明の卵白代替食品とは、卵白原料が一般に使用されている食品において、該卵白原料の一部又は全部が上記の卵白代替組成物に置換されたものを意味する。具体的には、メレンゲ，ドレッシング，マヨネーズ，ゲル状食品、ならびに菓子類製品等の焼成品である。置換されたものかどうかは当業者の主観的な目的で限定されるのではなく、結果として置換されたかどうかを客観的な観点から解釈される。卵白代替組成物の卵原料との置換率は、例えばより多くの置換率により植物性原料の割合を高めたい場合は50重量%以上、70重量%以上、90重量%以上とすることができ、100重量%であれば純植物性の卵白代替食品とすることができ、卵白アレルギー患者にも適する。また卵白に由来する物性を維持しつつ、コストダウン等の目的で置換率を50重量%未満、30重量%以下、10重量%以下とすることができる。本第二発明の卵白代替飲食品中における卵白代替組成物の配合量は飲食品の形態によって異なるため特に限定されないが、概ね乾物換算で１～100重量%、好ましくは10～95重量%とすることができる。
　以下に卵白代替食品の代表的な態様（卵白原料が使用されている製品の形態）を示すが、下記の態様に限定されないことは言うまでもない。卵白代替食品は卵白原料の一部又は全部が卵白代替組成物に置換されている以外は、通常用いられる方法等の公知の方法にて製造することができる。 (Egg white substitute food)
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. If it is 100% by weight, it can be a pure vegetable egg white substitute food, which is also suitable for patients with egg white allergies. Further, while maintaining the physical properties derived from egg white, 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.
Although 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.
○メレンゲ様食品
　通常のメレンゲ様食品は、卵白に少糖類を添加し、ホイップさせたもの、またはそれらを用いた菓子類を指す。本第二発明に於いては、本減脂大豆蛋白素材を用いた、卵白代替組成物を用い、通常のメレンゲと同様に調製したものおよびこれを焼成した菓子をメレンゲ様食品と称する。また、少糖類を添加せずにホイップし、コーヒー等に添加することもできる。 ○ Meringue-like food Ordinary meringue-like food refers to egg white added with oligosaccharides and whipped, or confectionery using them. In the second invention, the egg white substitute composition using the present reduced-fat soy protein material and the same meringue prepared and baked confectionery are called meringue-like foods. It is also possible to whip without adding oligosaccharides and add to coffee or the like.
○ドレッシング様食品，マヨネーズ様食品
　本第二発明におけるドレッシング様食品およびマヨネーズ様食品とは、本減脂大豆蛋白素材を用いた、卵白代替組成物を用い、油脂および各種の食品素材を添加し水中油型乳化物としたものを指す。 ○ Dressing-like foods, mayonnaise-like foods 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.
○ゲル様食品
　本第二発明におけるゲル様食品とは、主に各種のデザート類を指す。これらは卵白のゲル化力を利用するプリン類に限られず、ゼリー，ムース等も含む。また、茶碗蒸し，卵豆腐等の惣菜や、ハム，ソーセージ，水産練り製品，麺類等の物性改良を期待して使用した食品をも含む。 -Gel-like food 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.
○菓子類
　本第二発明における菓子類とは、上記の卵白代替組成物やそれを用いたメレンゲ類を原料とした焼成品である。具体的には、ラング・ド・シャ，チュイール，フィナンシェ，淡雪，シフォンケーキ，アイシング，マカロン，ダックワーズ等が例示できる。これらは、卵白代替組成物に他原料を添加し、焼成することで得ることができる。 ○ Confectionery 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.
＜第三発明の実施形態＞
　本第三発明で使用される本減脂大豆蛋白素材には、顕著な腎機能改善効果が存在することが、本発明者により見出された。当該腎機能改善効果は、本減脂大豆蛋白素材を適当量食することにより見られる。すなわち、本第三発明で使用される本減脂大豆蛋白素材は、腎機能改善用組成物の作用本体として用いることができるものである。
　本第三発明の当該腎機能改善用組成物における本減脂大豆蛋白素材の含有量は１～１００重量％であり、望ましくは５０～１００重量％であり、さらに望ましくは８０～１００重量％であり、最も望ましくは１００重量％である。 <Embodiment of Third Invention>
The present inventors have found that 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.
　また、本第三発明の腎機能改善用組成物を所定量食品に含有させることで、腎機能改善作用を示す食品を製造することが可能である。このように、「腎機能改善作用を示す食品」を容易に調製できるのは、本第三発明の腎機能改善用組成物において、良好な風味と腎機能改善作用をあわせ持つことにより始めて導き出されるものであり、本第三発明により初めて達成されるものである。また、本第三発明の腎機能改善用組成物を用いることで、腎機能改善作用を示す特定保健用食品や、特別用途食品（病者用食品、えん下困難者用食品）を調製することもできる。
　この当該腎機能改善作用を示す食品を製造する方法は、本第三発明の「腎機能改善用組成物」を含有させることに技術的特長を有するものである。 Moreover, the foodstuff which shows a renal function improvement effect | action can be manufactured by containing the composition for renal function improvement of this 3rd invention in a predetermined amount foodstuff. As described above, 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. In addition, by using the composition for improving renal function according to the third aspect of the 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.
　以上、本第一～第三発明の実施形態について述べたが、これらは何れも上述した特定の新規な減脂大豆蛋白素材を用いることを共通の技術的特徴としており、各技術的思想のうち任意の２以上の思想を融合させた形態とすることも無論可能である。すなわち、例えば本減脂大豆蛋白素材は使用される食品において、乳代替組成物かつ卵白代替組成物、乳代替組成物かつ腎機能改善用組成物、卵白代替組成物かつ腎機能改善用組成物などとして機能させることができる。 As described above, the embodiments of the first to third inventions have been described. All of them have the common technical feature of using the above-described specific novel reduced-fat soy protein material. Of course, it is possible to combine two or more ideas. That is, for example, in foods where the reduced-fat soy protein material is used, a milk substitute composition and egg white substitute composition, a milk substitute composition and a kidney function improving composition, an egg white substitute composition and a kidney function improving composition, etc. Can function as.
　以下に本発明の実施例を記載する。なお、以下「％」、「部」は特に断りのない限り「重量％」、「重量部」を意味する。脂質の分析は特に断りがない限りクロロホルム／メタノール混合溶媒抽出法に準じて行ったものである。 Examples of the present invention will be described below. Hereinafter, “%” and “parts” mean “% by weight” and “parts by weight” unless otherwise specified. Analysis of lipids was performed according to the chloroform / methanol mixed solvent extraction method unless otherwise specified.
■製造例１（減脂豆乳A1、A2の調製）
　湿熱加熱処理によりNSI 56とした大豆粉5kgに対して9倍量、60℃の水を加えて懸濁液とし、保温しながら30分間攪拌し、水抽出した。このときのpHは6.5であった。３層分離方式の遠心分離を6,000×gにて連続的に行い、（１）浮上層・（２）中間層・（３）沈殿層に分離させた。そして（２）中間層として減脂豆乳12kgを回収した。得られた画分を凍結乾燥し、一般成分として乾物、並びに、乾物あたりの蛋白質（ケルダール法による）、脂質（クロロホルム／メタノール混合溶媒抽出法による）及び灰分を測定し、さらにSDS-PAGEによりリポキシゲナーゼ蛋白質含量、LPの含量の推定値としてLCI値の分析を行った。表２参照）。また、この減脂豆乳A1を減圧濃縮し、乾物濃度を11.0重量%に高めたものを、減脂豆乳A2とした。 ■ Production Example 1 (Preparation of reduced-fat soymilk A1 and A2)
A 9-fold amount of 60 ° C. water was added to 5 kg of soybean powder NSI 56 by wet heat treatment to form a suspension, and the mixture was stirred for 30 minutes while keeping warm, and extracted with water. The pH at this time was 6.5. Centrifugation of a three-layer separation method was continuously performed at 6,000 × g, and separated into (1) a floating layer, (2) an intermediate layer, and (3) a precipitation layer. (2) 12 kg of reduced-fat soymilk was recovered as an intermediate layer. 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.
■比較製造例１（ヘキサン脱脂豆乳B1、B2の調製）
　原料の大豆粉としてヘキサン脱脂した脱脂大豆粉（NSI89）を用い、加水倍率を10倍量、抽出時間を30分とした以外は製造例１と同様にして脱脂豆乳を調製した。抽出時のpHは6.5であった。また、この脱脂豆乳B1を減圧濃縮し、乾物濃度を9.3重量%に高めたものを、脱脂豆乳B2とした。 ■ Comparative Production Example 1 (Preparation of hexane defatted soymilk B1 and B2)
A defatted soymilk was prepared in the same manner as in Production Example 1 except that hexane-defatted defatted soybean powder (NSI89) was used as the raw material soy flour, and the addition ratio was 10 times and the extraction time was 30 minutes. The pH at the time of extraction was 6.5. The defatted soymilk B1 was obtained by concentrating the defatted soymilk B1 under reduced pressure and increasing the dry matter concentration to 9.3% by weight.
■比較製造例２（全脂豆乳Cの調製）
　脱皮脱胚軸大豆1部に水10部を加え、85℃で60分間以上浸漬して十分に吸水した脱皮脱胚軸大豆（水分含量40～55％）1部に対し、熱水（90℃）3部を加えたものをグラインダーで処理し、これに重曹溶液を添加してpHを7.3以上8.0以下に調整した。これをホモゲナイザー（APV社製）に供給し、150kg/cm2で均質化処理した。均質化した磨砕液は遠心分離によって３０００Gで5分間分離して豆乳とおからを得た。この原料豆乳（全脂豆乳）は固形分9.0％、蛋白質4.5％でpH7.5であった。 ■ Comparative Production Example 2 (Preparation of whole fat soymilk C)
10 parts of water is added to 1 part of molting and dehiking shaft soybeans, and 1 part of molting and dehiking shaft soybeans (moisture content 40-55%) which has been sufficiently absorbed by immersion for 60 minutes at 85 ° C ) A mixture of 3 parts was treated with a grinder, and a sodium bicarbonate solution was added thereto to adjust the pH to 7.3 or more and 8.0 or less. This was supplied to a homogenizer (manufactured by APV) and homogenized at 150 kg / cm 2 . The homogenized grinding liquid was separated by centrifugation at 3000G for 5 minutes to obtain soy milk and okara. This raw soymilk (full-fat soymilk) had a solid content of 9.0%, a protein of 4.5% and a pH of 7.5.
■製造例２（減脂大豆蛋白素材（分離大豆蛋白）の調製）
　NSIを55に調整した大豆粉20kgに対し、300kgの水を加え、pH6.5に調整し、50℃にて30分攪拌抽出した。遠心分離機にて1,400×g、10分間の分離を行い、クリーム層、中間層、沈殿層（オカラ）に分離した。中間層である豆乳を乾物量12％に濃縮した後、塩酸を適量添加しpH4.5に調整した。更に遠心分離機にて3,000×g，15分間の分離を行い、沈殿を回収した。
　分離された沈殿に対して乾物量18％になるよう加水し、水酸化ナトリウム水溶液を適量添加してpH7.5に調整した。加圧加熱殺菌後に噴霧乾燥して、分離大豆蛋白を調製した。
　得られた分離大豆蛋白質の分析結果は、乾物量96.0％であり、乾物あたりでそれぞれ蛋白質82.1％，総脂質1.90％（蛋白質あたり2.31％），灰分6.57％、炭水化物5.43％であった。また、植物ステロールは乾物100gあたり10.7mg（脂質100gあたりでは564mg）、イソフラボンの総含量は乾物あたり0.301％であった。 ■ Production Example 2 (Preparation of Reduced Soy Protein Material (Separated Soy Protein))
300 kg of water was added to 20 kg of soybean powder with NSI adjusted to 55, adjusted to pH 6.5, and extracted with stirring at 50 ° C. for 30 minutes. Separation was carried out at 1,400 × g for 10 minutes with a centrifuge, and separated into a cream layer, an intermediate layer, and a precipitation layer (Okara). After concentrating soymilk as an intermediate layer to a dry matter amount of 12%, an appropriate amount of hydrochloric acid was added to adjust the pH to 4.5. Further, separation was performed at 3,000 × g for 15 minutes using a centrifuge, and the precipitate was recovered.
Water was added to the separated precipitate to a dry matter amount of 18%, and an aqueous sodium hydroxide solution was added to adjust the pH to 7.5. After drying under pressure and heat, spray drying was performed to prepare isolated soy protein.
The analysis results of the obtained isolated soybean protein were 96.0% dry matter, 82.1% protein per dry matter, 1.90% total fat (2.31% per protein), 6.57% ash, and 5.43% carbohydrate. Moreover, the plant sterol was 10.7 mg per 100 g dry matter (564 mg per 100 g lipid), and the total content of isoflavones was 0.301% per dry matter.
■比較製造例３　（全脂豆乳D1の調製）
　原料に通常の大豆粉を用い、加水倍率を10倍量、抽出時間を30分とした以外は製造例１と同様にして全脂豆乳D1を調製した。抽出時のpHは6.5であった。また、この全脂豆乳D1を減圧濃縮し、乾物濃度を9.3重量%に高めたものを、全脂豆乳D2とした。 ■ Comparative Production Example 3 (Preparation of whole fat soymilk D1)
Full-fat soymilk D1 was prepared in the same manner as in Production Example 1 except that ordinary soybean powder was used as a raw material, the addition ratio was 10 times, and the extraction time was 30 minutes. The pH at the time of extraction was 6.5. Further, the whole fat soymilk D1 was concentrated under reduced pressure and the dry matter concentration was increased to 9.3% by weight to obtain a full fat soymilk D2.
　製造例１で得られた減脂豆乳Ａ１、比較製造例１で得られた脱脂豆乳Ｂ１、製造例２で得られた分離大豆蛋白、特表２００９－５２８８４７号公報の方法で製造されていると推定される分離大豆蛋白「GPF Meat SPI 6500」（スペシャルティ・プロテイン・プロデューサーズ社製）及びヘキサンで脱脂された脱脂大豆から製造される市販の分離大豆蛋白「フジプロＦ」（不二製油（株）製）を分析サンプルとし、それぞれ一般成分として乾物含量、並びに、乾物あたりの蛋白質含量（ケルダール法による）、脂質含量（クロロホルム／メタノール混合溶媒抽出法による）及び灰分含量を測定し、さらにSDS-PAGEによりリポキシゲナーゼ蛋白質含量、LPの含量の推定値としてLCI値、脂質100g当たりの植物ステロール含量（カンペステロール及びスチグマステロール含量の和）（mg）の分析データを表２にまとめた。なお、製造例１で得られた減脂豆乳中に含まれるイソフラボンの総含量を分析したところ、乾物あたり0.266％含まれていた。 The reduced-fat soymilk A1 obtained in Production Example 1, the defatted soymilk B1 obtained in Comparative Production Example 1, the separated soy protein obtained in Production Example 2, and produced by the method of JP-T-2009-528847 Estimated isolated soy protein “GPF Meat SPI 6500” (made by Specialty Protein Producers) and commercially available isolated soy protein “Fujipro F” (produced by Fuji Oil Co., Ltd.) manufactured from defatted soybeans defatted with hexane ) As an analysis sample, the dry matter content as a general component, and the protein content per dry matter (by Kjeldahl method), lipid content (by chloroform / methanol mixed solvent extraction method) and ash content, and further by SDS-PAGE Lipoxygenase protein content, LCI value as an estimate of LP content, plant sterol content per 100g lipid (campesterol and stigma The analytical data for the sum of sterol content (mg) are summarized in Table 2. When the total content of isoflavones contained in the reduced-fat soymilk obtained in Production Example 1 was analyzed, it was found to be 0.266% per dry matter.
（表２）
Figure JPOXMLDOC01-appb-I000003
(Table 2)
Figure JPOXMLDOC01-appb-I000003
＜第一発明の具体例＞
　以下、製造例で得られた大豆蛋白素材を用い、各種乳代替飲食品を製造する具体例を示す。 <Specific examples of the first invention>
Hereinafter, the specific example which manufactures various milk substitute food / beverage products using the soybean protein raw material obtained by the manufacture example is shown.
■実施例ａ１（コーヒーホワイトナー）
　水６０．６部を６０～７０℃に加熱しながら燐酸二カリウム０．４部を溶解させ、製造例１で得られた減脂豆乳Ａ２を１８．２部とシュガーエステル「DXエステルF160」（第一工業製薬(株)製）０．７部と有機酸モノグリセリド「サンソフト641D」（太陽化学(株)製）０．５部を加えて攪拌した。上記豆乳と乳化剤を上記溶液中において溶解あるいは分散させた後、この溶液に精製ヤシ油２０部を添加し、予備乳化を行った。
　予備乳化後、ホモゲナイザーを用いて15MPaにて均質化させた後、スチームインジェクション方式の直接高温加熱装置（TANAKA FOOD MACHINERY社製）に供給し、１４４℃、４秒で殺菌した。
　殺菌後、ホモゲナイザーを用いて15MPaにて均質化させた後、これらを冷却し、コーヒーホワイトナーを得た。
　得られたコーヒーホワイトナーを酸度の高いコーヒーの１つであるキリマンジャロコーヒー（市販品）に添加して、その分散状態を調べると共に風味確認を行い、これらの結果を下記に示した。
　なお、コーヒーホワイトナーの分散状態については、コーヒー中に凝集物が形成された場合を５、コーヒー中にフェザリングが激しく認められた場合を４、コーヒー中にフェザリングが認められた場合を３、コーヒー中にフェザリングがやや認められた場合を２、コーヒー中にフェザリングが認められず良好である場合を１として評価し、またコーヒーホワイトナーの風味はパネラー５名にて行い、コーヒーの風味を損ねていない場合を良好、コーヒーの風味を損ねた場合を不良と評価した。 ■ 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.
After preliminary emulsification, 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.
Regarding the dispersion state of the coffee whitener, 5 is the case where aggregates are formed in the coffee, 4 is the case where intense feathering is observed in the coffee, and 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.
（表３）
Figure JPOXMLDOC01-appb-I000004
(Table 3)
Figure JPOXMLDOC01-appb-I000004
　上記表より、製造例１の減脂豆乳はコーヒー等のホワイトナーの原料として適していることが示唆された。 From the above table, it was suggested that the reduced-fat soymilk of Production Example 1 is suitable as a raw material for whiteners such as coffee.
■実施例ａ２（発酵豆乳）
　製造例１で得られた減脂豆乳Ａ２ 80部を60℃に加熱し、砂糖5部、水溶性大豆多糖類「ソヤファイブ」（不二製油(株)製）１部を水14部に溶解あるいは分散して添加混合した後、ホモゲナイザーで150kg/cm2で均質化処理したものを、スチームインジェクション方式の直接高温加熱装置（TANAKA FOOD MACHINERY社製）にて145℃、4秒加熱を行った。殺菌後、42℃まで冷却し、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・サーモフィラスの各種市販乳酸菌（凍結乾燥菌）の個別培養液をスターターとして、各１％ずつ添加し、42℃、6時間、pH4.6となるまで発酵を行った。次いで、7℃まで攪拌冷却して得られたカード状の発酵豆乳を攪拌により均質化し、製品用容器に充填した。
　比較として、比較製造例１，２で得られた脱脂豆乳Ｂ２及び全脂豆乳Ｃを用いて上記と同様にして発酵豆乳を製造した（比較例ａ１，ａ２）。
　得られた各発酵豆乳について、製造直後及び製造１週間後（10℃保存）に風味確認を行い、結果を下記に示した。なお、風味評価は５点法で行い、５：おいしい、４：ややおいしい、３：ふつう、２：ややまずい、１：まずい、として評価した。 ■ 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). After sterilization, the mixture was cooled to 42 ° C, and 1% each of individual culture solutions of various commercially available lactic acid bacteria (lyophilized bacteria) of Lactobacillus bulgaricus and Streptococcus thermophilus was added as a starter at 42 ° C for 6 hours at pH 4. Fermentation was performed until 6. Next, the curd-like fermented soymilk obtained by stirring and cooling to 7 ° C. was homogenized by stirring and filled into a product container.
For comparison, fermented soymilk was produced in the same manner as described above using the defatted soymilk B2 and the full-fat soymilk C obtained in Comparative Production Examples 1 and 2 (Comparative Examples a1 and a2).
About each obtained fermented soymilk, flavor confirmation was performed immediately after manufacture and 1 week after manufacture (10 degreeC preservation | save), and the result was shown below. In addition, the flavor evaluation was performed by a five-point method, and was evaluated as 5: delicious, 4: slightly delicious, 3: normal, 2: slightly bad, 1: bad.
（表４）
Figure JPOXMLDOC01-appb-I000005
(Table 4)
Figure JPOXMLDOC01-appb-I000005
　実施例ａ２の発酵豆乳は、全脂豆乳Ｃから製造した比較例ａ２の発酵豆乳と比較すると、製造直後は同等であるものの、製造１週間後では明らかに風味の経時変化が少なく良好であった。脱脂豆乳から製造した比較例ａ１の発酵豆乳は非常に風味が悪かった。このため、製造例１の減脂豆乳は全脂豆乳以上に発酵豆乳の原料として適していることが示唆された。 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.
■実施例ａ３（乳酸菌飲料）
　製造例１の減脂豆乳Ａ２ 96部に対し、グルコース3部をホモミキサーを用いて溶解し、オートクレーブにて105℃、2分殺菌を行った後に、38℃まで冷却し、スターターとしてラクトバチルス・カゼイ シロタ株を初発菌数が10の6乗／mlとなるように添加し、38℃で発酵を行い、pH3.6を発酵終点とし、カード状の発酵物を得た。
　別途、ポリデキストロース「ライテスウルトラ」（ダニスコジャパン(株)製）7.5部、グラニュー糖11.0部、アスパルテーム甘味料製剤「PAL SWEET DIET」（味の素(株)製）0.04部をホモミキサーを用いて温水に溶解し、オートクレーブにて105℃、1分殺菌を行った後に冷却し、シロップを調製した。
　カード状発酵物を均質化して発酵液とし、上記シロップと２３：７７の比率で混合し、香料を添加し、さらに15MPaで均質化を行い、乳酸菌飲料を得た。この乳酸菌飲料は好ましい発酵風味と甘味を有し、良好であった。 ■ 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.
Separately, 7.5 parts of polydextrose “Lite's Ultra” (manufactured by Danisco Japan Co., Ltd.), 11.0 parts of granulated sugar, and 0.04 part of aspartame sweetener preparation “PAL SWEET DIET” (manufactured by Ajinomoto Co., Inc.) using warm water After sterilization at 105 ° C. for 1 minute in an autoclave, the mixture was cooled to prepare a syrup.
The carded fermented product was homogenized to obtain a fermentation broth, mixed with the syrup at a ratio of 23:77, added with a fragrance, and further homogenized at 15 MPa to obtain a lactic acid bacteria beverage. This lactic acid bacteria beverage had good fermentation flavor and sweetness and was good.
■実施例ａ４（高栄養液体食品）
　製造例１で得た減脂豆乳Ａ２を下記表の配合例に従い、ホモミキサーにて調合を行い、均質機（APV社製）に供給し、50MPaにて均質化処理を行った。この均質化液をレトルトパウチに充填、密封し、レトルト殺菌機（RCS-40RTG、（株）日阪製作所製）に供給し、121℃、15分にて処理し、高栄養液体食品を製造した。
　比較として、減脂豆乳の代わりにカゼインナトリウム（比較例ａ３）、比較製造例２で得た全脂豆乳Ｃ（比較例ａ４）を用いて上記と同様にして高栄養液体食品を製造した。なお、各例の配合物中の各栄養成分含量は全て同じとした。 ■ 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. .
For comparison, a highly nutritive liquid food was produced in the same manner as described above using sodium caseinate (Comparative Example a3) and whole fat soymilk C (Comparative Example a4) obtained in Comparative Production Example 2 instead of reduced-fat soymilk. In addition, all the nutrient component content in the formulation of each example was made the same.
（表５）配合例
Figure JPOXMLDOC01-appb-I000006
(Table 5) Formulation example
Figure JPOXMLDOC01-appb-I000006
　実施例ａ４は、比較例ａ４の全脂豆乳と同様に風味良好であり、製造例１の減脂豆乳は、カゼインナトリウムの代替として使用できることが示唆された。実施例ａ４は比較例ａ４と同様に比較例ａ３よりも加熱処理後の色調変化は抑制されていた。 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. In Example a4, as in Comparative Example a4, the change in color tone after the heat treatment was suppressed more than in Comparative Example a3.
■実施例ａ５～ａ８（アイスクリーム）
　製造例１で得られた減脂豆乳Ａ１と比較製造例１で得られた脱脂豆乳Ｂ１をスプレードライヤーにて同一条件で粉末化した。これらの豆乳粉末を使用し、下記配合例に従って次の通りアイスクリームを製造した。
　温水と水あめをステンレス容器に入れ、温浴を用いて65℃に昇温し、予め計量し混合しておいた粉体原料を加え、卓上ホモミキサー（T.K. HOMOMIXER MARK II）を用いて5,000 rpmで30分撹拌し溶解させ、次いでヤシ油及び減脂豆乳を加え、最後に温水にて水分調整した。この調合液を15MPaで均質化し、5℃で一晩エージングを行い、アイスクリーマー（SIMAC社製）を用いてオーバーランが30％になるまで撹拌し、カップに充填して、ディープフリーザーで－80℃で1時間急冷した後、－18℃で冷凍保存を行った。
　得られた各アイスクリームについて、風味を評価した。 ■ Examples a5 to a8 (ice cream)
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. 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.
（表６）配合例
Figure JPOXMLDOC01-appb-I000007
(Table 6) Formulation example
Figure JPOXMLDOC01-appb-I000007
　上記表の比較例ａ５，ａ６のように、比較製造例１の脱脂豆乳粉末を用いると、豆の風味が強く、高配合では豆臭さが強調された。これに対し、製造例１の減脂豆乳を用いると65％（実施例ａ８）という高配合でもまろやかな大豆味を有し、濃厚で美味なアイスクリームが製造できた。また、にがりを少量添加することで、風味にコクがでて、良好であった（実施例ａ６）。また、減脂豆乳を使用して実施例ａ７のように油脂を無添加にすることで、すっきりとした風味の、カロリーが低く無脂肪のアイスクリームが製造できた。 As in Comparative Examples a5 and a6 in the above table, when the defatted soymilk powder of Comparative Production Example 1 was used, the flavor of the beans was strong, and the bean odor was emphasized at high blending. On the other hand, when the reduced-fat soymilk of Production Example 1 was used, a thick and delicious ice cream having a mild soy taste even with a high blending of 65% (Example a8) could be produced. Moreover, by adding a small amount of bittern, the flavor was rich and good (Example a6). Further, by using the reduced-fat soymilk and adding no fat as in Example a7, a clean flavored, low-calorie, non-fat ice cream could be produced.
■実施例ａ９（パウンドケーキ）
　実施例ａ５と同じ減脂豆乳粉末を用いて焼菓子のパウンドケーキを下記配合例に従って次の通り製造した。
　マーガリンとグラニュー糖を混合してホイップする（比重0.69）。減脂豆乳粉末を加えて混合した後、全卵を乳化させながら加えた。さらに薄力粉を加え、混合して生地を調製した。縦165mm×横65mm×高さ60mmのパウンド型に生地300gを充填し、オーブンにて180℃、45分焼成し、パウンドケーキを得た。
　品質比較のため減脂豆乳粉末の代わりに、パウンドケーキに通常使用される脱脂粉乳を用いた例（参考例ａ１）と、比較例ａ５と同じ脱脂豆乳粉末を用いた例（比較例ａ７）について、同様にパウンドケーキを製造した。 ■ 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.
For the quality comparison, instead of the reduced-fat soymilk powder, an example using the nonfat dry milk powder usually used in a pound cake (Reference Example a1) and an example using the same nonfat soymilk powder as the Comparative Example a5 (Comparative Example a7) Similarly, a pound cake was produced.
（表７）配合例
Figure JPOXMLDOC01-appb-I000008
(Table 7) Formulation example
Figure JPOXMLDOC01-appb-I000008
　実施例ａ９のパウンドケーキは比較例ａ７に比べ風味、食感とも良好であり、焼き菓子において脱脂粉乳との代替適性が高いものであった。 The pound cake of Example a9 had better flavor and texture than Comparative Example a7, and was highly suitable for substitution with skim milk powder in baked goods.
■実施例ａ１０（大豆チーズ）
　製造例１で得られた減脂豆乳Ａ２　１００部に対し、チーズ用乳酸菌スターター（クリスチャンハンセン社製）を０．０１部添加し、２２℃にて２４時間発酵させた。発酵後のｐＨは５．１であった。次に水酸化ナトリウムをｐH５．６となるよう添加し、撹拌しながら煮沸加熱し、７０℃に達温するまで加熱殺菌を行った。得られた発酵物を一部回収し、ホエー非分離タイプの大豆チーズを得た。
　また、同様にして得られた発酵物を遠心分離（9000rpm×20分）し、カードとホエーに分離し、カードを回収してホエー分離タイプの大豆チーズを得た。
　比較として、比較製造例２で得られた全脂豆乳Ｃを減脂豆乳Ａ２の代わりに用い、同様にしてホエー非分離タイプの大豆チーズを得た（比較例ａ８）。
　得られた大豆チーズについて、専門パネラー５名にて風味を評価したところ、ホエー非分離タイプ、ホエー分離タイプとも、比較例ａ８と比べて発酵臭や酢酸臭といった不快味が非常に少なく、チーズらしい良好な風味を有していた。 ■ 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.
In addition, 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.
As a comparison, 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).
As for the obtained soy cheese, 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.
■実施例ａ１１（高栄養液体食品２）
　製造例１で得た減脂豆乳Ａ２を下記表の配合例に従い、ホモミキサーにて調合を行い、均質機（APV社製）に供給し、50MPaにて均質化処理を行った。この均質化液を90 ℃で簡易殺菌し、高栄養液体食品を製造した。
　比較として、減脂豆乳の代わりに市販の分離大豆蛋白を用いて上記と同様にして高栄養液体食品を製造した（比較例ａ９）。なお、各例の配合物中のカルシウム・マグネシウム濃度は同じとした。 ■ 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.
For comparison, 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.
（表８）配合例
Figure JPOXMLDOC01-appb-I000009
(Table 8) Formulation example
Figure JPOXMLDOC01-appb-I000009
　実施例ａ１１の高栄養液体食品は、比較例ａ９と比較すると風味が格段に改良されていた。また、比較例ａ９の高栄養液体食品は加熱殺菌後豆腐状に凝集してしまったのに対し、実施例ａ１１は凝集がなく安定な液状を保っており、総合的に優れた品質であった。
　比較例ａ９では配合中のマグネシウムイオンが蛋白質と結合して凝集してしまったと考えられたため、マグネシウムの低減が必要となる。一方で実施例ａ１１ではマグネシウムの低減が必要でなく、その結果マグネシウムの高配合が可能と認められた。 The flavor of the highly nutritive liquid food of Example a11 was significantly improved as compared with Comparative Example a9. In addition, 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. .
In 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. On the other hand, in Example a11, reduction of magnesium was not necessary, and as a result, it was recognized that high blending of magnesium was possible.
＜第二発明の具体例＞
■実施例ｂ１　（マヨネーズ様食品の調製）
　製造例１で調製した減脂豆乳A2の48.5重量部に対し、粉体混合した精製塩1.5重量部、化工澱粉（「ゆうがお」松谷化学工業（株）製）1.5重量部、キサンタンガム（「サンエース」三栄源エフ・エフ・アイ（株））0.05重量部、シーズニング1.0重量部を加えて、ホモミキサーで70℃、10分撹拌して溶解し、さらに米酢を11.8重量部加えて撹拌を続けながら、ナタネ油30.0重量部を数回に分けて加え、香料を添加し、充分撹拌した後に氷水浴中で急冷した。これについて、BM型粘度計を用いて、No.４ローターを使用し、10℃、６rpm、1分で測定を行なったところ、粘度は46,000mPa・sであった。
　得られたマヨネーズ様食品は、アレルゲン性が低く、好ましいものだった。また、一食分（15g）あたり約50kcalであり、一般的な市販のマヨネーズ（約100kcal）の半分であった。 <Specific example of the second invention>
■ Example b1 (Preparation of mayonnaise-like food)
For 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. While continuing, 30.0 parts by weight of rapeseed oil was added in several portions, a fragrance was added, the mixture was sufficiently stirred, and then rapidly cooled in an ice-water bath. With respect to this, when a No. 4 rotor was used with a BM type viscometer and measured at 10 ° C. and 6 rpm for 1 minute, the viscosity was 46,000 mPa · s.
The obtained mayonnaise-like food had low allergenicity and was preferable. In addition, it was about 50kcal per serving (15g), which was half of general commercial mayonnaise (about 100kcal).
■比較例ｂ１
　製造例１と同様の条件で、マヨネーズ様食品を調製した。但し、減脂豆乳A2の代わりに、比較製造例２で調製した全脂豆乳D2を用いた。実施例ｂ１で得られたマヨネーズ様食品は比較例ｂ１に対して、保型性が高く、乳化状態も良好であり、風味も良いものだった。 ■ Comparative 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.
■実施例ｂ２　（メレンゲ様食品の調製）
　製造例１で調製した減脂豆乳A2の150部、グラニュー糖150部の混合液をケンミックスミキサーを用いて10分間攪拌しメレンゲ様食品を得た。得られたメレンゲ様食品をオーブンにて120℃、1時間焼成し、焼成菓子を得た。 ■ 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.
■比較例ｂ２
　比較製造例ｂ２で調製した全脂豆乳D2の150部、グラニュー糖150部の混合液をケンミックスミキサーを用いて10分間攪拌しメレンゲ類を得た。得られたメレンゲ類をオーブンにて120℃、1時間焼成し、メレンゲ類菓子を得た。 ■ 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.
■比較例ｂ３
　比較製造例１で調製した脱脂豆乳B2の150部、グラニュー糖150部の混合液をケンミックスミキサーを用いて10分間攪拌しメレンゲ類を得た。得られたメレンゲ類をオーブンにて120℃、1時間焼成し、メレンゲ類菓子を得た。
　上記のようにして得られた各メレンゲ様食品の泡立ちやメ焼成菓子の風味評価結果を下記の表に示した。なお、泡立ちについては、十分な泡立ちが認められた場合を５、泡立ちが認められた場合を４、少し泡立ちが認められた場合を３、ほとんど泡立ちが認められない場合を２、泡立ちが認められない場合を１として評価した。また、焼成菓子の風味については、５名にて行い、おいしいを５、ややおいしいを４、ふつうを３、ややまずいを２、まずいを１として評価した。 ■ 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.
（表９）
Figure JPOXMLDOC01-appb-I000010
(Table 9)
Figure JPOXMLDOC01-appb-I000010
　減脂豆乳を用いることにより、全脂豆乳と異なり泡立ちが確認され、また、従来型の脱脂豆乳を用いた場合よりも風味良好であった。 By using the reduced-fat soymilk, foaming was confirmed unlike the whole-fat soymilk, and the flavor was better than when the conventional defatted soymilk was used.
■実施例ｂ３　（卵白との混合）
　減脂豆乳A2の75部、卵白75部、グラニュー糖150部の混合液をケンミックスミキサーを用いて10分間攪拌しメレンゲを得た。得られたメレンゲ様食品をオーブンにて120℃、1時間焼成し、焼成菓子を得、実施例ｂ２と同様に評価した。 ■ 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.
■実施例ｂ４　（水溶性大豆多糖類の有無）
　減脂豆乳A2の75部、卵白75部、グラニュー糖150部、水溶性大豆多糖類「ソヤファイブ-S-DA100」（不二製油（株）製）６部の混合液を、ケンミックスミキサーを用いて10分間攪拌しメレンゲ様食品を得た。得られたメレンゲ様食品をオーブンにて120℃、1時間焼成し、焼成菓子を得、実施例ｂ２と同様に評価した。 ■ 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.
（表１０）
Figure JPOXMLDOC01-appb-I000011
(Table 10)
Figure JPOXMLDOC01-appb-I000011
　減脂豆乳と卵白を併用した場合においても、泡立ちが確認され、風味良好のため、減脂豆乳は卵白の代替として使用できることが示唆された。また、水溶性大豆多糖類を添加することにより、泡立ちが改善されることが示唆された。 Even when the reduced-fat soymilk and egg white were used in combination, foaming was confirmed and the flavor was good, suggesting that the reduced-fat soymilk can be used as an alternative to egg white. Moreover, it was suggested that foaming is improved by adding water-soluble soybean polysaccharide.
■実施例ｂ５　（ゲル様食品）
　減脂豆乳A1を凍結乾燥し減脂大豆粉末を調製した。この粉末25部に冷水を75部を添加し、pHを7.5に調整した後、遠心脱泡し、トランスグルタミナーゼ「アクティバTG-S」（味の素株式会社製）の10重量%溶液を4.2部加え、スラリー状にしたものを、成型し、55℃で30分間加熱し、更に90℃で30分間加熱殺菌することで、ゲル状食品を得た。 ■ 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.
■比較例ｂ４
　実施例ｂ５と同様にゲル様食品を調製した。但し、減脂大豆粉末の替わりに、脱脂豆乳粉末「プロフィット1000」（不二製油（株）製）を用いた。両者を比較したところ、減脂大豆粉末を用いた実施例ｂ５は、比較例ｂ４に比べ、しっかりとした弾力ある食感を有するものだった。 ■ Comparative 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.
■実施例ｂ６　（ラング・ド・シャの調製）
　減脂豆乳A2の50gに砂糖50gを加え、メレンゲ様の含気泡流動状物を調製した。予め室温で練ったバター60gに該メレンゲ様物を半分量加え混合攪拌し、薄力粉50gを加えた。更に残りのメレンゲ様物を加え混合攪拌した後に、１cm口金から天板に絞り出し、120℃，４分焼成し、更に170℃に上げ10分間焼成した。 ■ 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.
■実施例ｂ７　（チュイールの調製）
　減脂豆乳A2の30gと砂糖30gを混合攪拌し、更に薄力粉40gを加え攪拌した。更に、融解したバター40gおよびバニラエッセンスを加え、攪拌した。スライスしたアーモンド50gを混ぜ、天板に５gずつ広げ、170℃で10分間焼成した。 ■ 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.
■実施例ｂ８　（フィナンシェの調製）
　砂糖120gおよび薄力粉40gを混合し、減脂豆乳A2の100gおよびラム酒15mlを加え、を混合攪拌した。別途、バター100gを鍋で加熱し「焦がしバター」とした後に冷却し、裏ごしした。両者を混合攪拌し、フィナンシェ用型に絞り入れ、170℃，25分間焼成した。 ■ 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.
＜第三発明の具体例＞
■実施例ｃ１、比較例ｃ１（尿中NAG活性低減試験）
　表１１に示す配合の餌をラットに給餌し、尿中のＮＡＧ（β-N-アセチル-D-グルコサミニダーゼ）を測定した。ＮＡＧは臓器に広く分布している一方、かなり大きな酵素であるため血清中の酵素が尿に出ることはほとんどなく、尿におけるＮＡＧの量を定量することで、尿細管上皮細胞の変性や破壊のような傷害を知ることができる。 <Specific example of the third invention>
■ Example c1, Comparative example c1 (urinary NAG activity reduction test)
Rats were fed with the diet shown in Table 11, and urinary NAG (β-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.
（表１１）　餌配合 
Figure JPOXMLDOC01-appb-I000012
(Table 11) Feed formulation
Figure JPOXMLDOC01-appb-I000012
○試験方法
　動物　　　　：Zucker fattyラット
　動物数、期間：n=6×２群、2週間
　評価サンプル：Casein、製造例１減脂豆乳(粉末）
　操作　　　　：＜体重、摂食量＞　毎日測定
　　　　　　　　＜採血＞　　　　　計２回（途中経過、最終解剖時）
　分析　　　　：尿中NAG活性（NAGテストシオノギ）、尿中蛋白量（トネインTP） ○ Test method Animals: Zucker fatty rats Number of animals, Period: n = 6 × 2 groups, 2 weeks Evaluation sample: Casein, Production Example 1 Reduced-fat soymilk (powder)
Operation: <Body weight, food intake> Daily measurement <Blood collection> Total 2 times (on the way, during final dissection)
Analysis: Urinary NAG activity (NAG Test Shionogi), Urinary protein (Tonein TP)
○試験結果
　尿中NAG活性は、2週間の摂食により製造例１減脂豆乳(粉末）を用いた試験区では、Caseinを用いた試験区と比較して有意に低い値を示した。なお、Zucker fattyラットは顕著な肥満を示す突然変異体であり、加齢に伴い合併症として腎症が発生することが知られている。
　比較例ｃ１では、Zucker fattyラットにおける加齢に伴う腎症の発生を、カゼインを用いた餌は何ら抑制しないことを示す一方、実施例ｃ１では、積極的に抑制することが示された。 ○ Test result 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.
In 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.
　本第一～第三発明は、大豆由来原料が各種用途で原料に使用されている様々な食品の製造に利用することが可能である。
　例えば、本第三発明の腎機能改善用組成物を用いることで、需要者は食生活を通じ腎機能を改善させることができる。よって食品業界においては、新たな需要を喚起する製品を開発することが可能となる。 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.
For example, by using the composition for improving renal function according to the third aspect of the present invention, a consumer can improve renal function through eating habits. Therefore, in the food industry, it is possible to develop products that stimulate new demand.

Claims (15)

  1. 乾物あたりの蛋白質及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としての含量をいう。以下の請求項において同じ。）が蛋白質含量に対して10重量％未満、植物ステロールとしてのカンペステロールおよびスチグマステロールの和が脂質100gに対して200mg以上である減脂大豆蛋白素材を含むことを特徴とする、乳代替組成物。 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 claims) is 10% by weight with respect to the protein content. A milk substitute composition comprising a reduced-fat soy protein material, wherein the sum of campesterol and stigmasterol as plant sterols is 200 mg or more per 100 g of lipid.
  2. 脂質含量が蛋白質含量に対して８重量％未満、該減脂大豆蛋白素材中における植物ステロールとしてのカンペステロールおよびスチグマステロールの和が脂質100gに対して230mg以上であり、さらにLCI値が40％以下である請求項１記載の減脂大豆蛋白素材を含むことを特徴とする、乳代替組成物。 The lipid content is less than 8% by weight based on 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 is 40% A milk replacement composition comprising the reduced-fat soy protein material according to claim 1, wherein:
  3. 請求項１記載の乳代替組成物を使用した乳代替飲食品。 A milk substitute food or drink using the milk substitute composition according to claim 1.
  4. 請求項２記載の乳代替組成物を使用した乳代替飲食品。 A milk substitute food or drink using the milk substitute composition according to claim 2.
  5. 請求項１記載の乳代替組成物を含む原料を乳酸菌で発酵させて得られることを特徴とする大豆乳酸発酵飲食品。 A soy lactic acid fermented food or drink obtained by fermenting a raw material containing the milk substitute composition according to claim 1 with lactic acid bacteria.
  6. 請求項２記載の乳代替組成物を含む原料を乳酸菌で発酵させて得られることを特徴とする大豆乳酸発酵飲食品。 A soy lactic acid fermented food or drink obtained by fermenting a raw material containing the milk substitute composition according to claim 2 with lactic acid bacteria.
  7. 請求項１記載の減脂大豆蛋白素材を含むことを特徴とする、卵白代替組成物。 An egg white substitute composition comprising the reduced-fat soy protein material according to claim 1.
  8. 請求項２記載の減脂大豆蛋白素材を含むことを特徴とする、卵白代替組成物。 An egg white substitute composition comprising the reduced-fat soybean protein material according to claim 2.
  9. 請求項７記載の卵白代替組成物を使用した、卵白代替食品。 An egg white substitute food using the egg white substitute composition according to claim 7.
  10. 請求項８記載の卵白代替組成物を使用した、卵白代替食品。 An egg white substitute food using the egg white substitute composition according to claim 8.
  11. 請求項１記載の減脂大豆蛋白素材を含有する、腎機能改善用組成物。 A composition for improving renal function, comprising the reduced-fat soy protein material according to claim 1.
  12. 請求項２記載の減脂大豆蛋白素材を含有する、腎機能改善用組成物。 A composition for improving renal function, comprising the reduced-fat soy protein material according to claim 2.
  13. 請求項１１に記載の腎機能改善用組成物を用いた食品。 A food using the composition for improving renal function according to claim 11.
  14. 請求項１２に記載の腎機能改善用組成物を用いた食品。 A food using the composition for improving renal function according to claim 12.
  15. 飲食品の製造において、請求項１記載の減脂大豆蛋白素材を、乳原料及び卵白原料から選択される原料の一部又は全部と代替して使用し、あるいは、腎機能改善用組成物として使用することを特徴とする、大豆由来原料含有飲食品の製造法。 In the production of food and drink, the reduced-fat soy protein material according to claim 1 is used in place of part or all of a raw material selected from milk raw materials and egg white raw materials, or used as a composition for improving renal function The manufacturing method of the food-drinks containing a soybean origin raw material characterized by performing.
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