Method for producing soybean milk processed food

Abstract

The present invention addresses the problem of providing a processed soybean milk food which has a good melt-in-the-mouth feeling that does not become dry and rough, and an elastic texture such as a cooked processed meat food, and which also has a good texture even when frozen or thawed. The problem is solved by using a coagulator in addition to the soybean milk coagulum and the protein raw material.

Description

Technical Field

[0001] The present invention relates to a method for producing a soybean milk processed food. Background Art

[0002] In recent years, it is believed that excessive intake of animal fat contained in meat will cause health problems. For the sake of health, more and more people like plant-based foods, so the market for imitation meat foods using plant-based protein ingredients is expanding, and imitation meat foods with a taste closer to edible meat are required.

[0003] As imitation meat food in the past, there are materials (such as granular soy protein) that are made into granules by heating and pressurizing raw materials containing vegetable protein raw materials derived from soybeans and wheat using an extruder such as an extruder. They are all sold and circulated in the form of dry products and need to be rehydrated when used. In addition, there are the following problems: the peculiar smell of vegetable protein raw materials is also strong, the inner layer is fluffy and has a spongy and sticky taste, and the taste becomes soft due to the inclusion of water due to rehydration.

[0004] In order to solve such problems, a method for producing an imitation meat food using soymilk coagulum (so-called tofu) and a protein raw material (Patent Document 1), and a method for producing an imitation meat processed food using the imitation meat food (Patent Document 2) have been proposed. However, there is a problem that the food tends to have a dry texture due to freezing and thawing.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent Application Publication No. 2020-28246

[0008] Patent Document 2: Japanese Patent Application Publication No. 2021-129527 Summary of the invention

[0009] Problems to be solved by the invention

[0010] An object of the present invention is to provide a soymilk processed food having a good melt-in-the-mouth texture without being dry or rough, and a springy texture like cooked meat processed food, and further having a good texture even after being frozen and thawed.

[0011] Means for solving problems

[0012] The inventors of the present application have found that by using a coagulant in addition to the soymilk coagulant and the protein raw material, a processed meat food has a texture similar to that of a cooked edible meat food and has a good texture even after being frozen and thawed, thereby completing the present invention.

[0013] That is, the present invention includes the following aspects.

[0014] [1] A method for producing a processed soymilk food, comprising the following steps 1 to 3 and satisfying conditions 1 and 2.

[0015] Step 1: Step of preparing soy milk coagulation

[0016] Step 2: A step of mixing the aforementioned soymilk coagulant, a coagulant, and a protein raw material to obtain a raw material mixture

[0017] Condition 1: The amount of protein derived from the protein raw material is 9.5 to 34% by mass relative to the total amount of the raw material mixture

[0018] Condition 2: The solid content derived from the soymilk coagulum is 2.5 to 30% by mass based on the total amount of the raw material mixture

[0019] Step 3: Step of heating the raw material mixture

[0020] [2] The method for producing a processed soymilk food according to [1] above, wherein the amount of the coagulant used in step 2 is 0.3 to 10 parts by mass based on 100 parts by mass of the protein derived from the protein raw material.

[0021] [3] The method for producing a processed soymilk food according to [1] or [2] above, wherein the protein raw material is selected from the group consisting of soy protein isolate, pea protein, chickpea protein, mung bean protein, broad bean protein, wheat protein and egg protein.

[0022] [4] The method for producing a processed soymilk food according to any one of [1] to [3] above, further comprising, after step 3, freezing the heated raw material mixture.

[0023] Effects of the Invention

[0024] According to the present invention, a soybean milk processed food having a good melt-in-the-mouth texture that is not dry or rough and a springy texture like a cooked meat processed food can be obtained. In addition, a soybean milk processed food having a good texture even after being frozen and thawed can be obtained. DETAILED DESCRIPTION

[0025] The present invention relates to a method for producing a processed soymilk food, which comprises the following steps 1 to 3 and satisfies conditions 1 and 2.

[0026] Step 1: Step of preparing soy milk coagulation

[0027] Step 2: A step of mixing the aforementioned soymilk coagulant, a coagulant, and a protein raw material to obtain a raw material mixture

[0028] Condition 1: The amount of protein derived from the protein raw material is 9.5 to 34% by mass relative to the total amount of the raw material mixture

[0029] Condition 2: The solid content derived from the soymilk coagulum is 2.5 to 30% by mass based on the total amount of the raw material mixture

[0030] Step 3: Step of heating the raw material mixture

[0031] (1) Step 1: Step of preparing soymilk coagulation

[0032] In the present invention, "soy milk coagulant" refers to a substance obtained by squeezing out soy milk obtained by swelling and grinding soybean crushed material, heating soy milk, and adding a coagulant to the soy milk to coagulate it. In general, such soy milk coagulants also include substances commercially available as, for example, cotton tofu, soft cotton tofu, silken tofu, stuffed silken tofu, silken tofu curds, yose tofu, and old tofu. Cotton tofu refers to tofu obtained by laying a cloth on a mold box for cotton tofu with holes, injecting a coagulant obtained by adding a coagulant to soy milk, and squeezing and molding it. Silken tofu refers to tofu obtained by coagulating with more concentrated soy milk and a coagulant than when cotton tofu is produced, injecting it into a mold box to solidify it, and soaking it in water. Stuffed tofu is tofu obtained by cooling the concentrated soymilk used in making silken tofu, adding a coagulant, filling it into a square container made of synthetic resin, heating it at about 90°C for 40 to 50 minutes to form it, and then cooling it. In the present invention, "soymilk coagulum" is not limited to solid state, and also includes the case of being in a paste state, for example. From the viewpoint of production efficiency, it is preferable to use cotton tofu.

[0033] Step 1 may also include a step of adjusting the solid content (water content) of the soymilk coagulum. The method for adjusting the solid content of the soymilk coagulum is not particularly limited, and examples thereof include a method of adjusting the solid content by applying pressure to the soymilk coagulum to dehydrate it, a method of solidifying the soymilk with the water content adjusted in advance with a coagulant to obtain the soymilk coagulum, and a method of adding water to a paste obtained by grinding the soymilk coagulum. More specifically, the solid content of the soymilk coagulum can be adjusted by applying pressure to the coagulum obtained by adding a coagulant to the soymilk at the stage of forming, following the method of making kapok tofu. The solid content of the soymilk coagulum can be adjusted by adjusting the solid content of the soymilk coagulum by concentrating and diluting it in advance, and then adding a coagulant to completely coagulate the soymilk. In addition, kapok tofu and silken tofu can be ground into a paste, and water can be added to adjust the solid content of the soymilk coagulum.

[0034] In the method of applying pressure to dehydrate the soymilk coagulated material to adjust the solid content, the means generally used for dehydrating tofu can be used. For example, the soymilk coagulated material can be sandwiched between a pair of plates and dehydrated by applying pressure using a screw-type or pressure-type dehydrator. A weight may be placed on the plate instead of the dehydrator.

[0035] (2) Step 2: A step of mixing the soymilk coagulant, a coagulant, and a protein raw material to obtain a raw material mixture

[0036] (2-1) Coagulant

[0037] As for the "coagulant" used in step 2 of the present invention, any substance that has the effect of aggregating proteins can be appropriately used, for example, calcium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, gluconolactone, or a mixture thereof. In addition, natural brine with magnesium chloride as the main component and an emulsified coagulant obtained by coating the surface with oil to improve the coagulation stability can also be used. The coagulant can be the same as or different from the substance used in the manufacture of the soymilk coagulum. As for the coagulant, in order to be difficult to disperse, it can be premixed with the protein raw material or dissolved in water for use.

[0038] There is no limitation on the amount of the coagulant used in step 2. From the viewpoint of effectively improving the thermal coagulation of the (thermocoagulable) protein derived from the protein raw material, it is preferably 0.3 parts by mass or more, more preferably 0.6 parts by mass or more, and further preferably 1 part by mass or more relative to 100 parts by mass of the protein derived from the protein raw material. There is no particular upper limit, but since the effect is limited even if the amount used is too much, it is preferably 12 parts by mass or less, more preferably 10 parts by mass or less, and further preferably 8 parts by mass or less. By setting it to such a range, a soymilk processed food having a good meat-like texture with good melt-in-the-mouth feel and hardness can be obtained. In addition, a soymilk processed food having a good texture even after freezing and thawing can be obtained.

[0039] (2-2) Protein raw materials

[0040] As for the "protein raw material" used in the present invention, as long as it is a protein raw material containing a heat-coagulating protein as the main component in the protein raw material suitable for consumption separated and purified from plant raw materials such as beans and cereals or animal raw materials such as eggs, it can be appropriately used. As such proteins, soybean protein, pea protein, chickpea protein, mung bean protein, broad bean protein, wheat protein, egg protein, etc. can be cited. The heat-coagulating proteins contained in these separated and purified protein raw materials are all proteins that can be coagulated and gelled by heating above about 70°C. For example, if it is soybean protein, the heat coagulation ability is the largest at 80°C, and even if it exceeds 80°C, the heat coagulation ability will not change. From the perspective of a vegetable protein with a good balance of amino acids, soybean protein is preferred. The protein content in the protein raw material is 60% by mass or more, preferably 70% by mass or more, more preferably 85% by mass or more, and further preferably 90% by mass or more. Such a protein raw material can be prepared by a known method, or a commercially available product can be used.

[0041] (2-3) Step of obtaining a raw material mixture

[0042] The method for producing a soymilk processed food of the present invention comprises the step of mixing soymilk coagulant, a coagulant and a protein raw material to obtain a raw material mixture. The "raw material mixture" in the present invention is a dough-like material having plasticity, and preferably a material that can be molded even without using a mold.

[0043] The mixing means is not particularly limited, and any known mixing means can be appropriately used. It is desirable to use a mixer that can stir the soymilk coagulated material at high speed while cutting it, for example, a cutting mixer such as a cutting mixer, a silent cutter, or a strong kneading mixer such as a vertical mixer.

[0044] In the present invention, the solid content of the soymilk coagulum in the raw material mixture is 2.5% by mass or more, preferably 3% by mass or more, more preferably 5% by mass or more, and further preferably 8% by mass or more. There is no particular upper limit, but from the viewpoint of industrial efficiency (device operating cost, operating time) involved in the dehydration of the soymilk coagulum, it is preferably 30% by mass or less, more preferably 25% by mass or less, more preferably 20 parts by mass or less, and further preferably 15% by mass or less. In order to adjust the solid content of the soymilk coagulum in the raw material mixture so as to be within the above range, the solid content (water content) of the soymilk coagulum can be adjusted in advance in step 1, for example, dehydration can be performed in a manner such that the water content is 60% by mass or more relative to the total amount of the soymilk coagulum, or water can be added and mixed with 180 parts by mass or less of water relative to 100 parts by mass of the paste obtained by grinding the soymilk coagulum. Alternatively, the solid content of the soymilk coagulum can be adjusted by further adding water and mixing in step 2.

[0045] The solid content derived from the soymilk coagulum can be measured by a heat drying method, an infrared measurement method, etc. The moisture content of the soymilk coagulum can be easily measured using an infrared moisture meter (manufactured by Kett Electric Laboratory, FD-720), and the solid content can be calculated from the difference.

[0046] In the present invention, the amount of the protein raw material used to obtain the raw material mixture is 9.5% by mass or more, preferably 10% by mass or more, more preferably 15% by mass or more, and 34% by mass or less, preferably 30% by mass or less, and more preferably 25% by mass or less, relative to the total amount of the raw material mixture. By setting the above range, a soymilk processed food having a good meat-like texture with good melt-in-the-mouth feel and hardness can be obtained. In addition, a soymilk processed food having a good texture even after freezing and thawing can be obtained. The amount of protein in the protein raw material can be measured by a known method such as the Kjeldahl nitrogen determination method.

[0047] In the present invention, in the above-mentioned raw material mixture, as further optional components, fats and oils (lard, beef tallow, rapeseed oil, palm oil, soybean oil, rice bran oil, corn oil, etc.), hydrogenated fats and oils obtained by hydrogenating the above-mentioned fats and oils, powdered fats and oils obtained by powdering the above-mentioned fats and oils together with carriers and emulsifiers, emulsifiers (glycerol fatty acid esters, sucrose fatty acid esters, lecithin, etc.); emulsified fats and oils containing emulsifiers; starches such as tapioca starch, wheat starch, and potato starch; modified starches obtained by chemically, physically, or enzymatically modifying starches; thickeners such as xanthan gum, guar gum, and tara gum; cellulose derivatives; spices; seasonings; pigments; auxiliary raw materials and additives such as fragrances can be used within a range that does not impair the effects of the present invention. In particular, by adding fats and oils, a smoother and more elastic texture can be obtained.

[0048] (3) Step 3: Step of heating the raw material mixture

[0049] The method for producing a processed soymilk food of the present invention includes the step of heating the raw material mixture.

[0050] During heating, the obtained raw material mixture can be formed into any shape. From the viewpoint of heating efficiency and commodity value, it can be made into a spherical shape, a rod shape, a minced meat shape, a sheet shape, etc. There is no particular limitation on the molding means, but from the viewpoint of continuous production, it is desirable to be extrusion molding, using a meat grinder, a twin-screw inline mixer, etc. for extrusion, and using a mold to mold into any shape.

[0051] The means for heating the raw material mixture is not particularly limited, and any known heating means can be appropriately applied. In this heating process, the thermal gelation of the protein with thermal coagulability can be promoted by the action of the coagulant used in process 2. Specific examples of heating means include steam treatment, boiling treatment in boiling water, steam convection treatment, superheated steam treatment, hot air jet treatment (jet oven), etc. The heating treatment conditions depend on the size and shape of the raw material mixture, but as long as the temperature at which the thermal coagulable protein undergoes thermal coagulation and gelation is reached, it will be fine. More specifically, the temperature of the core of the raw material mixture (the part where heat is most difficult to pass) is 70°C or above, preferably 75°C or above, and more preferably 80°C or above. From the perspective of hygienic management of food manufacturing, if the core temperature is 85°C, 1 minute or above, or heating equal to or above it, a heating sterilization treatment will be implemented at the same time, so it is further preferred. When the raw material mixture is formed into a minced meat shape with a diameter of about 4 mm, it can be heated at 90-100°C for 20-90 minutes if it is steamed or boiled, heated at 110-300°C for 1-10 minutes if it is steam convection or superheated steam, and heated at 160-200°C for 2-10 minutes if it is hot air jet. Such heating conditions can be appropriately adjusted according to the type of protein raw material used and the size and shape of the raw material mixture to be formed. During heating, the raw material mixture can be sealed and packaged with a heat-resistant packaging material.

[0052] (4) Step of freezing the heated raw material mixture

[0053] The method for producing a processed soymilk food of the present invention may include a step of freezing the heated raw material mixture.

[0054] The raw material mixture after the above-mentioned heating treatment can be used as an intermediate raw material for a food imitating processed meat food such as hamburger. That is, in the present invention, before the step of freezing the heated raw material mixture, a step of cooking the heated raw material mixture to obtain a food imitating processed meat food can be further included. The raw material mixture or the food obtained by processing the raw material mixture can be frozen immediately or after being cooled to a predetermined temperature (for example, room temperature).

[0055] The method for cooling to a predetermined temperature is not particularly limited, and examples thereof include a method of directly blowing cold air on the raw material mixture after the heat treatment, a method of vacuum cooling, a method of natural cooling at room temperature, a method of cooling the raw material mixture sealed in a container with running water, and the like.

[0056] There is no particular limitation on the freezing method, and examples thereof include a blast method using cold air as a medium, a liquid method using a liquid at -10 to -35°C as a medium, a contact method using a low-temperature metal plate or the like as a medium, and a liquefied gas method using liquid nitrogen or liquid carbon dioxide as a medium. It may also be proton freezing that combines cold air with a magnet and electromagnetic waves, or CAS freezing that utilizes the supercooled state of water. The key is to freeze rapidly under conditions that make it difficult for the water in the soymilk processed food to form ice nuclei. For frozen storage, household freezers, commercial freezers, and the like may be used.

[0057] Example

[0058] Hereinafter, although a production example is shown in order to explain the present invention specifically, the present invention is not limited to the following production example.

[0059] Production Example 1: Production of Imitation Meat Food

[0060] The soymilk processed food was produced using the raw materials in the following formula table.

[0061] (1) Soymilk coagulum (water content 90% by mass) was sandwiched between plates, and a weight was placed on the plates to dehydrate the soymilk coagulum, thereby adjusting the water content of the soymilk coagulum to 85% by mass. The water content of the soymilk coagulum before and after the water content adjustment was measured using an infrared moisture meter (manufactured by Kett Electric Laboratory, FD-720) according to the manual.

[0062] (2) The soymilk coagulant with adjusted water content was placed in a food processor (MK-K48P manufactured by Panasonic Corporation) and mixed to obtain a soymilk coagulant paste.

[0063] (3) 100 parts by mass of soymilk coagulant paste, 33.3 parts by mass of a protein raw material (30 parts by mass in terms of protein amount), and 1.2 parts by mass of a 50% by mass coagulant solution (0.6 parts by mass in terms of coagulant amount) were mixed in a vertical mixer (HPi-20M, manufactured by KANTOKONGOKI INDUSTRIAL Co., Ltd.) at a low speed for 2 minutes and then at a medium speed for 5 minutes to obtain a raw material mixture.

[0064] (4) The obtained raw material mixture is placed in a bag made of vinylidene chloride resin and sealed by heat fusion.

[0065] (5) The bag was placed in a steamer (combi oven iCombiClassic FCCMPXS manufactured by Fujimak Corporation) and heated at 95°C for 30 minutes to obtain a soymilk processed food. The temperature of the core of the raw material mixture was monitored using a temperature sensor (Wireless Logging Station LR8410 manufactured by HIOKI EECORPORATION), and the temperature reached 75°C 5 minutes after the start of heating.

[0066] (6) Cool with running water until the residual heat is removed.

[0067] (7) Freeze the obtained soymilk processed food using a quick freezer and store it in a freezer at -20°C.

[0068] Recipe Sheet

[0069] Raw material name Mass Soymilk curd 100 Protein raw materials 33.3 50 mass% coagulant solution 1.2

[0070] The soymilk coagulated product was kapok tofu (Asahi Shokuhin Kogyo Co., Ltd., organic soybean kapok).

[0071] The protein raw material was powdered isolated soybean protein (Gushen Japan Co., Ltd., GS5100N), and the protein content measured by the Kjeldahl method was 90% by mass.

[0072] The coagulant was magnesium chloride (Ako Kasei Co., Ltd., Soft Wafer).

[0073] Evaluation Example 1

[0074] The frozen soymilk processed food was put into a boiling water bath for thawing. Ten experienced panelists conducted a sensory evaluation on the unfrozen soymilk processed food and the frozen and thawed soymilk processed food according to the following evaluation standard table and calculated the average score.

[0075] Evaluation Criteria Table

[0076]

[0077] Test Example 1 Study on the amount and type of coagulant

[0078] A soymilk processed food was produced according to Production Example 1 except that the 50% by mass coagulant solution shown in Table 1 was used, and was evaluated according to Evaluation Example 1. The mass parts of the coagulant and water in the table represent the respective amounts contained in the 50% coagulant solution. It should be noted that the mouth-melting feeling and hardness of the unfrozen soymilk processed food (unfrozen product) of the reference example in which no coagulant was used were set to 3 points. The results are shown in Table 1.

[0079] As for the unfrozen product, the melt-in-mouth texture was good without being dry or rough in Examples 1 to 5 using a coagulant, and was particularly good in Examples 1 and 2. In addition, the hardness became good depending on the amount of coagulant used, and in Examples 4 and 5, the hardness was the same, reaching the upper limit of the effect of adding the coagulant.

[0080] The frozen and thawed soymilk processed foods (frozen and thawed products) of Examples 1 to 5 were evaluated slightly lower in terms of melt-in-the-mouth texture and hardness than the unfrozen products, but had a superior texture to the frozen and thawed products of the reference examples.

[0081] In Examples 6 to 11, various coagulants and combinations thereof were used. As a result, both the melting feeling in the mouth and the hardness were improved to a good extent compared with the reference example.

[0082] Table 1 (Addition of coagulant)

[0083]

[0084]

[0085] Magnesium chloride: "Soft Wafer" manufactured by Ako Kasei Co., Ltd.

[0086] Calcium chloride: Tokuyama Corporation "Granular Calcium Chloride"

[0087] Calcium sulfate: "Pearl" manufactured by Ako Kasei Co., Ltd.

[0088] Gluconolactone: Fuso Chemical Co., Ltd. "Fujiglucon"

[0089] Test Example 2 Study on the solid content of soymilk coagulum

[0090] The moisture content of the raw material mixture was adjusted to the moisture content described in Table 2, and the solid content derived from the soymilk coagulum contained in the raw material mixture was examined. Except for the adjustment of the moisture content of the raw material mixture, the production was carried out according to Production Example 1, and the evaluation was carried out according to Evaluation Example 1. The results are shown in Table 2. It should be noted that in Examples 12, 13, and 3, the moisture content was adjusted by dehydrating the soymilk coagulum (kapok tofu) in the step (1) of Production Example 1, and in Example 15 and Comparative Example 1, the soymilk coagulum was not dehydrated in the step (1) of Production Example 1, but water was added in the step (3) of Production Example 1 to obtain the raw material mixture.

[0091] Any of Examples 12 to 15 has a good melting feeling in the mouth and hardness compared to the reference example. Regarding the melting feeling in the mouth, it becomes better as the proportion of solid components derived from the soymilk coagulum decreases, and the hardness becomes better as the proportion of solid components derived from the soymilk coagulum increases. In Example 12 after freezing and thawing, the melting feeling in the mouth is slightly insufficient when compared with other examples, but the score is good compared with the reference example. In Example 15 after freezing and thawing, the hardness is slightly insufficient when compared with other examples, but the score is high compared with the reference example. It should be noted that in Comparative Example 1 in which the proportion of solid components derived from the soymilk coagulum is further reduced, the hardness of the unfrozen product is evaluated lower than that of Reference Example 1, and the hardness of the thawed product after freezing is also insufficient.

[0092] Table 2 Solid content from soy milk coagulation Differences)

[0093]

[0094] Experimental Example 3 Study on the amount of protein

[0095] A soymilk processed food was produced according to Production Example 1 except that the protein amounts derived from the protein raw material were as shown in Table 3, and was evaluated according to Evaluation Example 1.

[0096] The protein amount derived from the protein raw material is 8.9% by mass relative to the total amount of the raw material mixture. The melting sensation in the mouth of the comparative example 2 is the best, but the evaluation of the hardness of the unfrozen product is lower than that of the reference example. With the increase of the protein amount derived from the protein raw material, the score of hardness rises. In Examples 16, 3, and 17, in the sensory evaluation of the unfrozen product and the frozen and thawed product, the melting sensation in the mouth and the hardness are all scores above the reference example. The protein amount derived from the protein raw material is 35.8% by mass relative to the total amount of the raw material mixture. The hardness of the comparative example 3 is the best, but with respect to the melting sensation in the mouth, the evaluation of the unfrozen product is lower than that of the reference example, and the evaluation of the frozen and thawed product is the same as that of the reference example.

[0097] Table 3 (Differences in the amount of added protein)

[0098]

[0099] * Mass parts relative to 100 parts by mass of soymilk coagulum paste; for protein raw materials, protein amount is shown

[0100] Soybean protein isolate: "GS5100N" manufactured by Gushen Japan Co., Ltd., protein content 90% by mass

[0101] Experimental Example 4 Study on the Types of Proteins

[0102] Except for using the types of protein raw materials shown in Table 4, a soymilk processed food was produced according to Production Example 1 and evaluated according to Evaluation Example 1. The protein content of each protein raw material was measured by the Kjeldahl method.

[0103] Regardless of the type of protein raw material added, the melting feeling in the mouth and the hardness of all the unfrozen products and the frozen and thawed products were good.

[0104] Table 4 (Changes in protein raw materials)

[0105]

[0106] * Mass parts relative to 100 parts by mass of soymilk coagulum paste; for protein raw materials, protein amount is shown

[0107] Soybean protein: "GS5100N" manufactured by Gushen Japan Co., Ltd., protein content 90 mass%

[0108] Pea protein: "TRUPRO2000" manufactured by International Flavors & Fragrances Ltd., protein measurement value 83 mass%

[0109] Chickpea protein: "ORPROTEIN CP-AC" manufactured by Organo Foodtech Co., Ltd., protein content 64% by mass

[0110] Mung bean protein: "ORPROTEIN MP-AC" manufactured by Organo Foodtech Co., Ltd., protein content 75% by mass

[0111] Broad bean protein: "ORPROTEIN FP-AC" manufactured by Organo Foodtech Co., Ltd., protein content 84% by mass

[0112] Wheat protein: "A-Glu WP" manufactured by Glico Nutrition Co., Ltd., protein content 82% by mass

[0113] Egg protein: "Egg White Powder" manufactured by Kewpie Egg Corporation, protein content: 86% by mass.

Claims

1. A method for producing a processed soymilk food, comprising the following steps 1 to 3 and satisfying conditions 1 and 2. Step 1: a step of preparing soy milk coagulation; Step 2: a step of mixing the soymilk coagulant, a coagulant and a protein raw material to obtain a raw material mixture, Condition 1: The amount of protein derived from the protein raw material is 9.5 to 34% by mass relative to the total amount of the raw material mixture; Condition 2: The solid content derived from the soymilk coagulum is 2.5 to 30% by mass based on the total amount of the raw material mixture; Step 3: a step of heating the raw material mixture.

2. The method for producing a processed soymilk food according to claim 1, wherein The amount of the coagulant used in step 2 is 0.3 to 10 parts by mass based on 100 parts by mass of the protein derived from the protein raw material.

3. The method for producing a processed soymilk food according to claim 1, wherein The protein raw material is selected from the group consisting of soy protein isolate, pea protein, chickpea protein, mung bean protein, broad bean protein, wheat protein and egg protein.

4. The method for producing a processed soymilk food according to any one of claims 1 to 3, wherein After the step 3, the method includes a step of freezing the heated raw material mixture.

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