Viscous food containing soybean, tofu-like basic food material and process for producing the same

Abstract

A viscous food containing soybean is a mayonnaise-type food which resembles mayonnaise in flavor, appearance and intended use, and is produced by mixing a tofu-like basic food material obtained by using water and soybean powder as raw materials with egg yolk, grapeseed oil, wine vinegar, pepper, mustard, and salt in a predetermined mixing ratio.

Description

technical field

[0001] The present invention relates to a soybean-containing sticky food, a tofu-like basic food material, and methods for producing them, using soybeans as raw materials. Background technique

[0002] Soybean is by far a very excellent food raw material in terms of its processing characteristics. In addition, in recent years, information on various nutritional functions and biological defense functions contained in soybeans such as protein, lipid, dietary fiber, sugar, vitamins and minerals has been continuously accumulated, and it is gradually considered as a treasure house of health factors. Therefore, interest in soybeans as a health food is rapidly increasing as lifestyle-related diseases and the advent of an aging society have become major social issues. Especially in neighboring countries in East Asia led by Japan, soybeans have been gradually provided on the daily table as tofu and other traditional soybean processed foods. Generally, tofu is produc...

Examples

Embodiment approach 1

[0048] Below, according to Figure 1 to Figure 4 The soybean-containing sticky food according to the first embodiment of the present invention will be described. figure 1 and figure 2 It is an explanatory drawing showing the manufacturing method of the bean curd-like basic food material for manufacturing the soybean-containing sticky food which concerns on the 1st Embodiment of this invention. image 3 and Figure 4 It is an explanatory drawing which shows the manufacturing method of the soybean containing sticky food which concerns on 1st Embodiment of this invention. The soybean-containing viscous food 1 of this embodiment is obtained by adding a coagulant 4 to the soybean liquid 3 prepared using water and soybean powder 2 to make it coagulate, and mixing egg yolk 6, Grape seed oil 7, wine vinegar 8, pepper 9, mustard 10 and salt 11. In addition, the soybean-containing sticky food 1 is a mayonnaise-like food similar in flavor, appearance, and purpose of use to the mayon...

Embodiment approach 2

[0063] according to Figure 5 and Figure 6 A soybean-containing sticky food product according to a second embodiment of the present invention will be described. Figure 5 and Figure 6 It shows the manufacturing method of the soybean containing sticky food which concerns on the 2nd Embodiment of this invention. In the soybean-containing food 20 of this embodiment, the coagulant 4 is added to the soybean liquid prepared using water and soybean powder 2, and the egg white 21 and grape seed oil are mixed in a predetermined mixing ratio with the solidified tofu-like basic food material 5. 7. Composition of lemon juice 22 and sugar 23. In addition, it is a food similar in flavor, appearance, and purpose of use to yoghurt fermented with lactic acid bacteria, such as cow's milk. In addition, about the same structure as the soybean containing sticky food 1 of 1st Embodiment, the same serial number is used, and detailed description is omitted.

[0064] The lemon juice 22 adds fla...

Embodiment approach 3

[0072] The soybean-containing sticky food of the third embodiment will be described below. The soybean-containing viscous food of this embodiment is prepared by mixing egg yolk, grape seed oil, apple cider vinegar, pepper, mustard, salt, sweetener, formed by adhesive. In addition, the soybean-containing sticky food is a mayonnaise-like food similar in flavor, appearance, and purpose of use to the mayonnaise specified in the Japanese Agriculture and Forestry Standards.

[0073] The soybean liquid uses soybean powder as a raw material obtained by drying soybeans, peeling off their thin skins, and pulverizing them into a powder of about 10 to 20 μm. This soybean liquid is produced without removing okara, and is different from soymilk or the like obtained by a usual production method. Soy flour has roughly the same composition as soybeans, and is different from dry soy milk powder, defatted soy flour, soy protein concentrate, or soy protein isolate. The size of soybean flour pa...

technical field

[0001] The present invention relates to a soybean-containing sticky food, a tofu-like basic food material, and methods for producing them, using soybeans as raw materials. Background technique

[0002] Soybean is by far a very excellent food raw material in terms of its processing characteristics. In addition, in recent years, information on various nutritional functions and biological defense functions contained in soybeans such as protein, lipid, dietary fiber, sugar, vitamins and minerals has been continuously accumulated, and it is gradually considered as a treasure house of health factors. Therefore, interest in soybeans as a health food is rapidly increasing as lifestyle-related diseases and the advent of an aging society have become major social issues. Especially in neighboring countries in East Asia led by Japan, soybeans have been gradually provided on the daily table as tofu and other traditional soybean processed foods. Generally, tofu is produc...

Examples

Embodiment approach 1

[0048] Below, according to Figure 1 to Figure 4 The soybean-containing sticky food according to the first embodiment of the present invention will be described. figure 1 and figure 2 It is an explanatory drawing showing the manufacturing method of the bean curd-like basic food material for manufacturing the soybean-containing sticky food which concerns on the 1st Embodiment of this invention. image 3 and Figure 4 It is an explanatory drawing which shows the manufacturing method of the soybean containing sticky food which concerns on 1st Embodiment of this invention. The soybean-containing viscous food 1 of this embodiment is obtained by adding a coagulant 4 to the soybean liquid 3 prepared using water and soybean powder 2 to make it coagulate, and mixing egg yolk 6, Grape seed oil 7, wine vinegar 8, pepper 9, mustard 10 and salt 11. In addition, the soybean-containing sticky food 1 is a mayonnaise-like food similar in flavor, appearance, and purpose of use to the mayon...

Embodiment approach 2

[0063] according to Figure 5 and Figure 6 A soybean-containing sticky food product according to a second embodiment of the present invention will be described. Figure 5 and Figure 6 It shows the manufacturing method of the soybean containing sticky food which concerns on the 2nd Embodiment of this invention. In the soybean-containing food 20 of this embodiment, the coagulant 4 is added to the soybean liquid prepared using water and soybean powder 2, and the egg white 21 and grape seed oil are mixed in a predetermined mixing ratio with the solidified tofu-like basic food material 5. 7. Composition of lemon juice 22 and sugar 23. In addition, it is a food similar in flavor, appearance, and purpose of use to yoghurt fermented with lactic acid bacteria, such as cow's milk. In addition, about the same structure as the soybean containing sticky food 1 of 1st Embodiment, the same serial number is used, and detailed description is omitted.

[0064] The lemon juice 22 adds fla...

Embodiment approach 3

[0072] The soybean-containing sticky food of the third embodiment will be described below. The soybean-containing viscous food of this embodiment is prepared by mixing egg yolk, grape seed oil, apple cider vinegar, pepper, mustard, salt, sweetener, formed by adhesive. In addition, the soybean-containing sticky food is a mayonnaise-like food similar in flavor, appearance, and purpose of use to the mayonnaise specified in the Japanese Agriculture and Forestry Standards.

[0073] The soybean liquid uses soybean powder as a raw material obtained by drying soybeans, peeling off their thin skins, and pulverizing them into a powder of about 10 to 20 μm. This soybean liquid is produced without removing okara, and is different from soymilk or the like obtained by a usual production method. Soy flour has roughly the same composition as soybeans, and is different from dry soy milk powder, defatted soy flour, soy protein concentrate, or soy protein isolate. The size of soybean flour pa...

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