Oily food

Abstract

Provided is an oily food which, even when a milk raw material has been replaced with a plant raw material, is less sticky in the mouth or adheres to the mouth, and which enables the feeling of a sweet taste, a rich taste, a flavor, and a melt-in-mouth aftertaste, which are similar to the milk raw material. Further, a technical problem of the present invention is to provide an oily food which, without using a milk raw material, makes it possible to feel a sweet taste, a rich taste, a flavor, and a melt-in-mouth aftertaste like the milk raw material. It has been found that an oily food can be provided which has little stickiness and adhesion in the mouth and which can feel sweet and rich taste, flavor, and aftertaste of mellowness in the mouth, just like a milk raw material, by adjusting the ash content in the oily food by containing a vegetable protein raw material having a specific nitrogen solubility index.

Description

Technical Field

[0001] The present invention relates to an oily food and a method for producing the same. Background Art

[0002] Milk raw materials such as milk, fresh cream, and skim milk powder have a unique milk flavor and a slight sweetness, and are thus favored. Therefore, they are widely used, for example, in Western pastries, bread, desserts, etc. typified by dairy products, or for uses such as cooking seasonings, imparting richness, and imparting a thick feeling.

[0003] On the other hand, against the backdrop of an increase in the preference for a diet free from animal foods, concerns about milk allergies, rising prices of milk raw materials, and increasing environmental awareness, the development of plant-based raw materials that can replace animal milk raw materials has also been carried out.

[0004] For beverages, dairy products, etc., substitutes using beans such as soybeans have been disclosed (Patent Document 1, Patent Document 2).

[0005] In addition to those who do not consume dairy products as a dietary preference and those who cannot consume dairy products due to milk allergies, lactose intolerance patients sometimes also restrict their intake of foods containing dairy products. They cannot fully digest lactose in their bodies and sometimes need to avoid foods using dairy products containing lactose.

[0006] Thus, due to people who deliberately do not consume dairy products, economic or social circumstances, measures to replace milk raw materials with plant-based raw materials are increasing.

[0007] For milk chocolate in chocolate, it is also necessary to develop milk-free chocolate using plant-based raw materials.

[0008] A technique using a soy protein raw material for the purpose of strengthening the protein of chocolate is disclosed in Patent Document 3.

[0009] Prior Art Documents

[0010] Patent Documents

[0011] Patent Document 1: Japanese Patent Application Laid-Open No. 2013-013395

[0012] Patent Document 2: Japanese Patent Application Laid-Open No. 57-033547

[0013] Patent Document 3: International Publication No. 2015 / 156007 Summary of the Invention

[0014] Problems to be Solved by the Invention

[0015] The inventors conducted research on flavoring agents using legumes such as soybeans as described in the background art, such as Patent Document 1 and Patent Document 2. However, when using them to prepare oily foods, etc., especially when they are contained in large amounts in foods as a milk substitute, upon contact with moisture such as saliva, a peculiar sticky feeling may sometimes be felt, sticking to the mouth, and the mouth-dissolving feeling deteriorates.

[0016] In addition, when replacing milk raw materials with plant-based raw materials in research, the peculiar richness and thickness derived from milk raw materials sometimes decrease, or the flavor of the raw material itself may be felt rather than the flavor of milk raw materials.

[0017] As described in Patent Document 3, plant-based protein raw materials such as soy protein are sometimes used for the purpose of protein fortification. However, in the case of using them for confectionery purposes, compared with foods fortified with nutrients, a finer flavor is more inclined to be required, and it is difficult to achieve a good flavor without using milk raw materials.

[0018] Therefore, an object of the present invention is to provide an oily food that has less stickiness and less adhesion to the mouth even when the milk raw material is replaced with a plant-based raw material, and can also feel the sweetness, richness, flavor, and aftertaste of the mouth-dissolving feeling like that of milk raw materials.

[0019] Means for Solving the Problem

[0020] The present inventors repeatedly conducted in-depth research and found that by containing a specific plant-based protein raw material and adjusting the ash content in the oily food, an oily food can be provided that has less stickiness and less adhesion to the mouth, and can feel the sweetness, richness, flavor, and aftertaste of the mouth-dissolving feeling like that of milk raw materials.

[0021] That is, the present invention is as follows.

[0022] (1) An oily food, which contains 3 to 25% by weight of a plant-based protein raw material that satisfies the following necessary conditions A and B, has a protein content of 3 to 15% by weight, and an ash content of 0.7 to 2% by weight,

[0023] A: NSI exceeds 85,

[0024] B: In the measurement of the molecular weight distribution by gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0025] (2) The oily food according to (1), wherein the plant-based protein raw material is a protein raw material derived from legumes.

[0026] (3) The oily food according to (1), wherein the plant-based protein raw material satisfies all of the necessary conditions A, B, and the following C, D, and E,

[0027] C: The protein content is 60% by weight or more in terms of solid components.

[0028] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0029] E: The weight ratio of sodium in the ash is 0.3 or more.

[0030] (4) The oily food according to (3), wherein the ash content of the plant-based protein raw material is 3 to 7% by weight.

[0031] (5) The oily food according to (1) or (3), wherein the milk raw material is less than 1% by weight.

[0032] (6) A method for producing an oily food, wherein 3 to 25% by weight of a plant-based protein raw material satisfying the following necessary conditions A and B is blended so that the protein content becomes 3 to 15% by weight and the ash content becomes 0.7 to 2% by weight.

[0033] A: NSI exceeds 85.

[0034] B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0035] (7) The method for producing an oily food according to (6), wherein the blended plant-based protein raw material satisfies all of the necessary conditions A, B, and the following C, D, and E.

[0036] C: The protein content is 60% by weight or more in terms of solid components.

[0037] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0038] E: The weight ratio of sodium in the ash is 0.3 or more.

[0039] (8) A method for imparting a milk flavor to an oily food, wherein a plant-based protein raw material satisfying all of the following necessary conditions A to E is used to impart a milk flavor to the oily food.

[0040] A: NSI exceeds 85.

[0041] B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0042] C: The protein content is 60% by weight or more in terms of solid components.

[0043] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0044] E: The weight ratio of sodium in the ash is 0.3 or more.

[0045] (9) A method for improving the texture of an oil-based food, wherein a plant-based protein raw material that satisfies all of the following requirements A to E is used.

[0046] A: NSI exceeds 85.

[0047] B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0048] C: The protein content is 60% by weight or more in terms of solid components.

[0049] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0050] E: The weight ratio of sodium in the ash is 0.3 or more.

[0051] (10) A method for suppressing an increase in viscosity when water is mixed into an oil-based food, wherein a plant-based protein raw material that satisfies all of the following requirements A to E is used.

[0052] A: NSI exceeds 85.

[0053] B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0054] C: The protein content is 60% by weight or more in terms of solid components.

[0055] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0056] E: The weight ratio of sodium in the ash is 0.3 or more.

[0057] In other words, the present invention can be as follows.

[0058] (21) An oil-based food, which contains 3 to 25% by weight of a plant-based protein raw material that satisfies the following requirements A and B.

[0059] The protein content is 3 to 15% by weight, and the ash content is 0.7 to 2% by weight.

[0060] A: NSI exceeds 85.

[0061] B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0062] (22) The oil-based food according to (21), wherein the plant-based protein raw material is a protein raw material derived from beans.

[0063] (23) The oil-containing food according to (21) or (22), wherein the plant-based protein raw material satisfies all of the necessary conditions of A and B and the following C and D,

[0064] C: The protein content is 60% by weight or more in terms of solid content,

[0065] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0066] (24) The oil-containing food according to (21) or (22), wherein the plant-based protein raw material satisfies all of the necessary conditions of A to D and the following E,

[0067] E: The weight ratio of sodium in the ash is 0.3 or more.

[0068] (25) The oil-containing food according to (24), wherein the ash content of the plant-based protein raw material is 3 to 7% by weight.

[0069] (26) The oil-containing food according to (21), wherein the milk raw material is less than 1% by weight.

[0070] (27) The oil-containing food according to (23), wherein the milk raw material is less than 1% by weight.

[0071] (28) The oil-containing food according to (24), wherein the milk raw material is less than 1% by weight.

[0072] (29) A method for producing an oil-containing food, wherein 3 to 25% by weight of a plant-based protein raw material satisfying the following necessary conditions of A and B is blended,

[0073] It is prepared such that the protein content becomes 3 to 15% by weight and the ash content becomes 0.7 to 2% by weight,

[0074] A: NSI exceeds 85,

[0075] B: In the measurement of the molecular weight distribution by gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0076] (30) The method for producing an oil-containing food according to (29), wherein the blended plant-based protein raw material satisfies all of the necessary conditions of A, B, and the following C, D, and E,

[0077] C: The protein content is 60% by weight or more in terms of solid content,

[0078] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0

[0079] E: The weight ratio of sodium in the ash is 0.3 or more.

[0080] (31) A method for imparting a milk flavor to an oily food, which imparts a milk flavor to the oily food by using a vegetable protein raw material that satisfies the following necessary conditions A and B.

[0081] A: NSI exceeds 85.

[0082] B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0083] (32) The method for imparting a milk flavor to an oily food according to (31), wherein the milk flavor is imparted to the oily food by using a vegetable protein raw material that satisfies all of the following necessary conditions A, B, C, D, and E.

[0084] C: The protein content is 60% by weight or more in terms of solid components.

[0085] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0086] E: The weight ratio of sodium in the ash is 0.3 or more.

[0087] (33) A method for improving the texture of an oily food, wherein a vegetable protein raw material that satisfies the following necessary conditions A and B is used.

[0088] A: NSI exceeds 85.

[0089] B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0090] (34) The method for improving the texture of an oily food according to (33), wherein a vegetable protein raw material that satisfies all of the following necessary conditions A, B, C, D, and E is used.

[0091] C: The protein content is 60% by weight or more in terms of solid components.

[0092] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0093] E: The weight ratio of sodium in the ash is 0.3 or more.

[0094] (35) A method for suppressing an increase in viscosity when water is mixed into an oily food, wherein a vegetable protein raw material that satisfies the following necessary conditions A and B is used.

[0095] A: NSI exceeds 85.

[0096] B: In the determination of molecular weight distribution using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

[0097] (36) The method for suppressing the increase in viscosity in the case where water is mixed into the oily food according to (35), wherein a plant protein raw material satisfying all of the following necessary conditions A, B, C, D, and E is used.

[0098] C: The protein content is 60% by weight or more in terms of solid components.

[0099] D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0.

[0100] E: The weight ratio of sodium in the ash is 0.3 or more.

[0101] Advantages of the Invention

[0102] According to the present invention, there is provided an oily food that has less stickiness and adhesion in the mouth even when the milk raw material is replaced with a plant raw material, and can also provide a sweet taste, richness, flavor, and aftertaste of mouth melt similar to those of the milk raw material. In particular, there is provided an oily food that can provide a flavor such as a milk chocolate-like flavor even without using a milk raw material as if using a milk raw material.

[0103] In addition, the oily food of the present invention can reduce stickiness and adhesion in the mouth by adjusting the water retention capacity according to the NSI of the plant protein raw material. By adjusting the NSI, etc., in the case of adding water, the plant protein dissolves instead of swelling and increasing in volume, so that the effect of suppressing the increase in viscosity in the case where water is mixed into the oily food can be obtained. Detailed Embodiments

[0104] In one aspect of the present invention, there is provided an oily food in which the contained milk raw material is replaced with a plant raw material. In addition, in one aspect, there is provided an oily food that can provide a richness and thickness similar to those of a milk raw material without using a milk raw material.

[0105] ○ Plant Protein Raw Material

[0106] The plant-based protein raw material in the present invention is a powdery raw material rich in plant-derived protein. Examples of the protein include those derived from beans such as soybeans, peas, mung beans, chickpeas, and cowpeas, canola seeds, wheat, rice, hemp, walnuts, etc. As long as it meets the necessary conditions required for the plant-based protein raw material of the present invention, its source is not particularly limited. As the type of plant-based protein raw material, in one embodiment, the type of plant-based protein raw material can be a protein raw material derived from one or more kinds of beans selected from soybeans, peas, and mung beans. In addition, in one embodiment, the type of plant-based protein raw material can be a protein raw material derived from soybeans, which have a large circulation volume and are easy to ensure raw materials.

[0107] As a typical example, when the source of the plant-based protein raw material is soybeans, defatted soybean flakes are used as the soybean raw material, which are dispersed in an appropriate amount of water for water extraction. The extracted soy protein (defatted soy milk) obtained by removing the insoluble components mainly composed of fibrous substances is included in the soybean protein raw material. In addition, the extracted soy protein is adjusted to about pH 4.5 with an acid such as hydrochloric acid to precipitate the isoelectric point of the protein, and the acid-soluble components (whey) are removed. The acid-insoluble components (curd) are dispersed in an appropriate amount of water again to obtain a curd slurry, which is neutralized with an alkali such as sodium hydroxide to obtain a neutralized slurry. The isolated soy protein obtained from this neutralized slurry is also included in the soybean protein raw material.

[0108] These extracted soy protein and isolated soy protein are heat-sterilized by a high-temperature heating treatment device in a solution state and spray-dried by a spray dryer or the like, and finally made into a soybean protein raw material.

[0109] However, it is not limited to the above manufacturing method, as long as it is a method for increasing the purity of soy protein from soy raw materials. In addition, the concentrated soy protein obtained by removing whey from defatted soybeans with ethanol or acid is also included in the soybean protein raw material. Among them, the protein content of isolated soy protein is usually as high as about 90% by weight in the solid component, and in this regard, it is more commonly used than extracted soy protein.

[0110] By using an appropriate plant-based protein raw material, an oily food can be provided, which has a sticky feeling, less adhesion in the mouth, and can feel the sweetness and richness like that of milk raw materials, the flavor and the aftertaste of a mouth-dissolving feeling.

[0111] In the oily food of the present invention, the content of the plant-based protein raw material in the oily food is 3 to 25% by weight. Those skilled in the art can arbitrarily set this content according to other flavors. In a specific embodiment, for example, it is 3 to 20% by weight, 4 to 18% by weight, 4 to 15% by weight, 5 to 12% by weight, 6 to 10% by weight.

[0112] By including an appropriate amount of the vegetable protein raw material in the oily food, an oily food can be provided which has a sticky feeling, less adhesion in the mouth, and can sense a sweetness and richness like that of dairy raw materials, a flavor, and an aftertaste of melt-in-the-mouth feeling.

[0113] ○ Necessary condition A: NSI

[0114] The NSI of the vegetable protein raw material of the present invention exceeds 85. NSI (Nitrogen soluble index) refers to the nitrogen solubility index. That is, NSI is a value represented by the ratio (weight %) of water-soluble nitrogen (crude protein) in the total nitrogen amount based on a specified method. The NSI is a value exceeding 85, and preferably 88 or more can be selected, more preferably 90 or more, and further preferably 93 or more, 95 or more. In the present invention, the NSI is set to a value measured based on the following method.

[0115] By appropriately adjusting the NSI of the vegetable protein raw material, an oily food with a sticky feeling and less adhesion in the mouth can be provided.

[0116] ○ Method for measuring NSI

[0117] Add 100 ml of water to 2.0 g of the sample, stir and extract at 40 °C for 60 minutes, centrifuge at 1400 × g for 10 minutes to obtain supernatant 1. Add 100 ml of water to the remaining precipitate again, stir and extract at 40 °C for 60 minutes, centrifuge at 1400 × g for 10 minutes to obtain supernatant 2. Combine supernatant 1 and supernatant 2, and further add water to make 250 ml. After filtering with a No. 5A filter paper, measure the nitrogen content of the filtrate by the Kjeldahl method. At the same time, measure the nitrogen content in the sample by the Kjeldahl method, and set the ratio of the nitrogen (water-soluble nitrogen) recovered as the filtrate to the total nitrogen in the sample as NSI, expressed as a value in weight %.

[0118] ○ Necessary condition B: Weight-average molecular weight

[0119] In the molecular weight distribution measurement using gel filtration of the vegetable protein raw material of the present invention, the weight-average molecular weight is 3 kDa to 300 kDa.

[0120] The lower limit of the weight-average molecular weight is preferably 5 kDa or more, more preferably 6 kDa or more, and further preferably 7 kDa or more, 8 kDa or more, 9 kDa or more, 10 kDa or more, 30 kDa or more, 50 kDa or more, 80 kDa or more, 100 kDa or more. In addition, the upper limit is preferably 250 kDa or less, more preferably 230 kDa or less, and further preferably 210 kDa or less, 200 kDa or less, 180 kDa or less, 160 kDa or less.

[0121] As a specific preferred embodiment, for example, 5 kDa to 300 kDa, 10 kDa to 300 kDa, 50 kDa to 300 kDa, 100 kDa to 300 kDa, 3 kDa to 250 kDa, 5 kDa to 250 kDa, 10 kDa to 250 kDa, 50 kDa to 250 kDa, 100 kDa to 250 kDa, 3 kDa to 200 kDa, 5 kDa to 200 kDa, 10 kDa to 200 kDa, 50 kDa to 200 kDa, 100 kDa to 200 kDa, 3 kDa to 180 kDa, 5 kDa to 180 kDa, 10 kDa to 180 kDa, 50 kDa to 180 kDa, 100 kDa to 180 kDa, 3 kDa to 160 kDa, 5 kDa to 160 kDa, 10 kDa to 160 kDa, 50 kDa to 160 kDa, 100 kDa to 160 kDa, etc. can be selected.

[0122] By appropriately adjusting the weight-average molecular weight of the vegetable protein raw material, an oily food with a sticky feeling and less adhesion in the mouth can be provided.

[0123] In the present invention, the weight-average molecular weight is set to a value measured based on the following measurement conditions.

[0124] ○ Measurement conditions for weight-average molecular weight

[0125] The liquid obtained by adjusting the protein raw material to a concentration of 0.1% by weight with an eluent and filtering it through a 0.2 μm filter is used as a sample solution. A gel filtration system is assembled by connecting two chromatographic columns in series. First, known proteins such as molecular weight markers (Table 1) are loaded, and a calibration curve is obtained based on the relationship between molecular weight and retention time. Then, the sample solution is loaded, and the content ratio % of each molecular weight component is obtained by the ratio of the area in a specific molecular weight range (time range) to the area of the overall absorbance spectrum (First chromatographic column: "TSK gel G3000SWXL" (manufactured by SIGMA-ALDRICH), Second chromatographic column: "TSK gel G2000SWXL" (manufactured by SIGMA-ALDRICH), Eluent: 1% SDS + 1.17% NaCl + 50 mM phosphate buffer (pH 7.0), 23 °C, Flow rate: 0.4 ml / minute, Detection: UV220 nm).

[0126] (Table 1)

[0127] Molecular weight marker

[0128] Marker Molecular weight Thyroglobulin 335000 γ-Globulin 150000 Albumin 67000 Peroxidase 43000 Myoglobin 18000 Cytochrome C 12384 Insulin 5734 Glutathione 307 p-Aminobenzoic acid 137

[0129] ○ Oily food

[0130] In the present invention, an oily food is a food in which fat forms a continuous phase, and refers to chocolate, butter cream, and spreads. In the present invention, chocolate can refer to "pure chocolate", "chocolate", "semi-chocolate" as defined by the National Fair Trade Agreement for the Chocolate Industry, and "chocolate-like food" composed of fats other than cocoa butter and edible substances other than cocoa solid components. Other examples include foods such as matcha flavor and strawberry flavor obtained by using vegetable powder and fruit juice powder, which are collectively referred to as foods in which edible substances are dispersed based on fat.

[0131] As the fats that can be used in oily foods and chocolates, in addition to cocoa butter, examples include: rapeseed oil with high erucic acid content, rapeseed oil (canola oil), soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain fatty acid-bonded triglycerides (MCT), shea butter, shorea resin, cocoa butter substitute, babassu oil, milk fat, beef tallow, lard, fish oil, whale oil, and other various animal and plant fats and their hydrogenated oils, fractionated oils, and interesterified oils.

[0132] The protein content of the oily food of the present invention is 3 to 15% by weight. When a normal food claims "high protein" under the Food Labeling Law, it needs to contain 16.2 g of protein per 100 g. The oily food of the present invention is different from such "high protein" foods and requires a more delicate flavor as a luxury food. The oily food containing a plant-based protein raw material can give a natural sweetness and aftertaste as if obtained by using milk raw materials. The protein content of the oily food is preferably 4 to 14% by weight, more preferably 5 to 13% by weight.

[0133] The ash content of the oily food of the present invention is 0.7 to 2% by weight. It is preferably 0.7 to 1.8% by weight, more preferably 0.7 to 1.6% by weight, and further preferably 0.8 to 1.5% by weight, 0.8 to 1.4% by weight can be selected. By adjusting to an appropriate ash content, a rich feeling can be imparted without using milk raw materials as an oily food.

[0134] It should be noted that as a method for measuring the ash content, the direct ashing method can be used.

[0135] As a preferred embodiment of the plant-based protein raw material of the present invention, in addition to satisfying the previously shown necessary conditions A and B, the following necessary conditions C, D, and E are also satisfied.

[0136] C: The protein content is 60% by weight or more in terms of solid components.

[0137] D: The pH of a 5 wt% aqueous solution is 7.0 to 8.0.

[0138] E: The sodium weight ratio in the ash is 0.3 or more.

[0139] ○ Requirement C: Protein content

[0140] The protein content of the plant-based protein raw material of the present invention is preferably 60 wt% or more, more preferably 70 wt% or more, and may further preferably be 80 wt% or more, 85 wt% or more, 88 wt% or more.

[0141] By appropriately adjusting the protein content of the plant-based protein raw material, an oily food with a sticky feeling and less adhesion in the mouth can be provided.

[0142] It should be noted that the protein content is determined by the Kjeldahl method to obtain the total nitrogen content in the sample, multiplied by the coefficient 6.25, measured in the form of a percentage relative to the sample, and expressed as a value in terms of solid components.

[0143] ○ Requirement D: pH of the aqueous solution

[0144] The plant-based protein raw material of the present invention can preferably be set to have the following property: as a requirement D, for the pH of a 5 wt% aqueous solution, it is 7.0 to 8.0. The pH is more preferably 7.1 to 7.9, and further preferably 7.2 to 7.8.

[0145] By appropriately adjusting the pH of a 5 wt% aqueous solution of the plant-based protein raw material, an oily food with a sticky feeling and less adhesion in the mouth can be provided.

[0146] The pH is a value measured at room temperature and can be measured using a pH measuring device. As an example, a portable pH meter HM-30P type manufactured by Toa DKK Corporation can be used to measure a 5 wt% aqueous solution prepared using ion-exchanged water.

[0147] ○ Requirement E: Sodium in the ash

[0148] The plant-based protein raw material of the present invention preferably can impart a good rich feeling to the oily food when the amount of sodium in the ash is within a certain range. The main components of the ash contained in the plant-based protein raw material used in the present invention are specifically sodium, phosphorus, calcium, potassium, and magnesium, but preferably, the amount of sodium therein is adjusted to impart a good rich feeling to the oily food. As an example of a preferred embodiment, the sodium weight ratio in the ash is 0.3 or more, more preferably 0.31 or more, 0.32 or more. In addition, the upper limit of the sodium weight ratio in the ash is preferably 0.6 or less, more preferably 0.55 or less, 0.5 or less.

[0149] As the ash content contained in the vegetable protein raw material, it is preferably 3 to 7% by weight, more preferably 4 to 6.8% by weight, and still more preferably 4.5 to 6.7% by weight, 4.6 to 6.6% by weight, 4.8 to 6.5% by weight. Through the ash contained in the vegetable protein raw material, the oily food is given a rich feeling. When the ash content is too high, a salty taste or astringency may be felt, which is not suitable.

[0150] The above-mentioned vegetable protein raw material that satisfies the necessary conditions A and B or the vegetable protein raw material that satisfies all of the necessary conditions A to E added to the oily food of the present invention can be easily obtained in the following manner: purchased from a manufacturer of vegetable protein raw materials such as Fuji Oil Co., Ltd., or commissioned to be manufactured by a manufacturer.

[0151] In addition, in Fuji Oil Co., Ltd., as the above-mentioned new vegetable protein raw material having the characteristics of A and B or having all of the characteristics of A to E, the "PROLEENA ND" series can be experimentally manufactured. Therefore, those skilled in the art can easily obtain the product or test sample as long as they specify the above-mentioned "PROLEENA ND" series. It should be noted that the conventionally commercially available soybean protein raw materials such as "FUJIPRO F", "FUJIPRO E", "FUJIPRO CL", "FUJIPROAL", "PROLEENA 700", "PROLEENA HD101R", "PROLEENA RD-1", and the soybean peptide "HINUTE" do not belong to the above-mentioned vegetable protein raw materials that satisfy all of the characteristics of A to E. Therefore, even if they are used, the oily food of the present invention cannot be manufactured. An oily food added with a component such as the soybean peptide "HINUTE" having a weight average molecular weight of less than 3 kDa sometimes strongly feels bitter, resulting in poor flavor.

[0152] ○Manufacture of vegetable protein raw material

[0153] Hereinafter, as a reference example for manufacturing the vegetable protein raw material that satisfies the necessary conditions A and B or all of the necessary conditions A to E of the present invention, soybean is exemplified below. However, the technical idea of the present invention is to preferably apply the above-mentioned vegetable protein raw material that satisfies the necessary conditions A to E to the oily food. Therefore, it is needless to say that the manufacturing method of the vegetable protein raw material is not limited to a specific plant species or a specific manufacturing method.

[0154] To produce a raw material of soy protein, the process for producing isolated soy protein in the past can be used as a basis as described below. However, as the method for concentrating protein, a common method using acid precipitation, a concentration method using membrane filtration, a method of water extraction from concentrated soy protein, or the like can be adopted.

[0155] As the soy raw material for protein extraction, defatted soybeans are usually used, but whole soybeans or partially defatted soybeans can also be used. When whole soybeans or partially defatted soybeans are used, high-speed centrifugation is performed after the extraction process to remove the oil separated to the upper layer, thereby reducing the oil content.

[0156] Next, the soy raw material is mixed with water and dispersed into a slurry state, and protein is extracted while stirring as needed.

[0157] Next, insoluble dietary fiber (soybean residue) is removed from the slurry by separation methods such as a centrifuge or filtration to obtain an extracted soy protein solution (soy milk).

[0158] Next, acid-soluble components (whey) such as oligosaccharides and acid-soluble proteins are removed from the extracted soy protein solution to obtain a concentrated soy protein solution. As a typical method, the acid precipitation method can be used. The pH of the extracted soy protein solution is adjusted to around the isoelectric point of 4 - 5 with an acid such as hydrochloric acid or citric acid to insolubilize and precipitate the protein. Then, the acid-soluble components are removed by separation methods such as centrifugation or filtration, and the "curd" as an acid-insoluble component is recovered and redispersed in an appropriate amount of water to obtain a curd slurry. It should be noted that ultrafiltration or the like can be cited as a method for concentrating soy protein other than the acid precipitation method.

[0159] Then, a neutralized slurry is obtained by finally adjusting the obtained curd slurry to around pH 7. Next, the neutralized slurry is reacted with a protein hydrolase such as protease, and enzymatic hydrolysis is performed under reaction conditions (temperature, time) that achieve the desired degree of hydrolysis. Then, after heat sterilization by high-temperature heat treatment, it is dried with a spray dryer or the like to obtain a raw material of soy protein. The aqueous solution of this plant-based protein raw material generally has a pH of 6.5 - 8.0. As the method of drying using a spray dryer, either a disk-type atomizer method or spray drying using a single-fluid or double-fluid nozzle can be used.

[0160] Here, in order to obtain the soybean protein raw material that meets all the necessary conditions of the present invention, the following additional procedures can be adopted. That is, first, at least one heat treatment is carried out, and finally, more than two heat treatments are carried out for productization. All of these more than two heat treatments are preferably direct steam injection type high-temperature instantaneous heat treatments. This heat treatment is a method of ultra-high temperature instantaneous sterilization (UHT) in which high-temperature and high-pressure water vapor is directly blown into the soybean protein solution, heating is maintained, and then the pressure is rapidly released in a vacuum flash pan. Regarding the conditions of this heat treatment, it is appropriate that the heating temperature is in the range of 100 to 170 °C, preferably 110 to 165 °C, and the heating time is 0.5 seconds to 5 minutes, preferably 1 second to 60 seconds. At this time, the solution or slurry containing soybean protein to be heat-treated is heat-treated within the range of pH 3 to 12 according to the pH to be adjusted in each stage of the manufacturing process. A commercially available heat sterilization device using this heat treatment method can be used, such as a VTIS sterilization device (manufactured by Alfa Laval) or an injection cooker device.

[0161] The oil-based food of the present invention can be manufactured as long as it is manufactured according to the usual method for manufacturing chocolates. For example, it can be prepared in the following manner: The raw material complex obtained by arbitrarily mixing auxiliary raw materials such as cocoa raw materials (cocoa mass, cocoa, cocoa butter), vegetable protein raw materials, oils and fats, sugars, dextrins, milk powders, dietary fibers, fruit juice powders, fruit powders, flavoring materials, emulsifiers, spices, coloring materials, etc. in any proportion is subjected to atomization and refining (conching) operations and mixing operations using a roll refiner. In addition, as long as it is a manufacturing method having a crushing and mixing process, there is no limitation. For example, it can also be prepared by a manufacturing method having a crushing and mixing process using a ball mill.

[0162] As the sweetener, any known sweetener can be used. For example, it is appropriate to use one or more selected from sugars such as granulated sugar, glucose, fructose, isomerized sugar, starch syrup, trehalose, maltitol, sorbitol, etc., aspartame, stevioside, glycyrrhizin, thaumatin, etc.

[0163] The oil-based food of the present invention can use dextrins as needed. Dextrins refer to raw materials obtained by hydrolyzing starch, such as starch decomposition products, powdered maltose, maltodextrin, dextrin, etc. The dextrins used in the present invention are preferably 1 to 20% by weight, more preferably 2 to 18% by weight in the oil-based food.

[0164] In order to exhibit the characteristics of an oil-based food containing dairy ingredients without using dairy ingredients, the plant-based protein raw material of the present invention is used. In addition, by combining the plant-based protein raw material of the present invention with dextrins, the characteristics of an oil-based food containing dairy ingredients can be better exhibited.

[0165] As long as a natural sweetness can be felt through combination with the plant-based protein raw material, it is not limited to dextrins, and other carbohydrates such as other saccharides and starches can also be used in combination, but in order to exhibit the natural sweetness of dairy ingredients, dextrins are preferably used.

[0166] In one aspect, the oil-based food of the present invention substantially does not use dairy ingredients. When consuming an oil-based food such as so-called milk chocolate that usually uses dairy ingredients, in addition to feeling the flavor derived from cocoa raw materials and the sweetness derived from sugar, a slight sweetness and richness derived from dairy ingredients are also felt. In addition, when the oil-based food disappears in the mouth, a flavor called so-called aftertaste and a aftertaste of mouth melt feeling can be felt. These characteristics are considered to be mainly due to the following. First, due to the saccharides and ash contained in dairy ingredients, sweetness and richness can be felt. Then, by contacting the dairy ingredients with saliva, they moderately adhere and moderately dissolve in the mouth, whereby an aftertaste as a flavor and a mouth melt feeling can be felt.

[0167] The oil-based food of the present invention can feel a richness as if using dairy ingredients by adjusting the ash content of the plant-based protein raw material. Moreover, by adjusting the NSI and molecular weight of the plant-based protein raw material, the aftertaste can be made to approach that of dairy ingredients. In the past, plant-based protein raw materials with a high NSI had a strong sense of stickiness and adhered strongly to the mouth, and were not suitable for oil-based foods. However, by making the NSI very high and adjusting the weight average molecular weight like the plant-based protein raw material of the present invention, a good aftertaste can be imparted to the oil-based food.

[0168] In the present invention, an "oil-based food without using dairy ingredients" means an oil-based food that substantially does not contain dairy components or other dairy components derived from animals. "Dairy ingredient" or "dairy component" refers to any dairy products contained in conventionally known milk chocolate and the like. Examples of dairy ingredients include whole milk powder, skim milk powder, cream, milk fat (including anhydrous milk fat), cow's milk (including concentrated cow's milk with added sugar), etc., but are not limited thereto.

[0169] When consuming dairy ingredients themselves, a slight sweetness derived from lactose contained in milk can be felt. In the case of not using dairy ingredients, the sweetness like that of dairy ingredients cannot be felt.

[0170] Chocolate products without using dairy raw materials are substantially free of these dairy raw materials and can be prepared by appropriately combining cocoa butter, vegetable oils, sugars such as granulated sugar, and powder raw materials, emulsifiers, flavors, etc. derived from plants in cocoa mass and cocoa powder.

[0171] It should be noted that "substantially free of" means less than 1% by weight.

[0172] By using vegetable protein raw materials, the oily food of the present invention can provide a sweetness similar to that of dairy raw materials. It is considered that the reason is the slight sweetness derived from the small amount of carbohydrates contained in the vegetable protein raw materials and the effect of enhancing the sweetness of sugars and dextrins contained in the oily food through ash components such as sodium, resulting in sweetness. In order to perceive the slight sweetness of the carbohydrates contained in the vegetable protein raw materials, it is necessary to suppress the adhesion in the mouth. Therefore, in the oily food without using dairy raw materials, it is necessary to adjust the blending amount, NSI, and ash content of the vegetable protein raw materials so as to perceive the sweetness and richness similar to that of dairy raw materials.

[0173] By adjusting the NSI, weight-average molecular weight, pH, etc. of the vegetable protein, the oily food of the present invention achieves a milk chocolate-like flavor and melt-in-the-mouth feeling even without using dairy raw materials under a certain protein content. This property is also excellent in terms of the physical properties during the processing of the oily food.

[0174] For conventional oily foods using vegetable proteins, since water is mixed into the oily food, the vegetable proteins swell, the viscosity of the oily food increases, and the fluidity is impaired. Due to the impaired fluidity, problems occur in the workability when forming the oily food or coating it on other edible substances. However, the appropriate melt-in-the-mouth feeling, which is a characteristic of the oily food of the present invention, suppresses the increase in viscosity in the case of water mixing.

[0175] The degree of suppression of the viscosity increase can be the same as that in the case where no vegetable protein raw materials are blended.

[0176] The fluidity of the oily food can generally be measured using a viscometer. The viscometer can be any viscometer that measures the viscosity of a fluid with non-Newtonian characteristics, and there is no particular limitation. Generally, BM type, BH type, BL type, etc. in the B-type viscometer can be used to directly measure the viscosity.

[0177] In addition, as an index for evaluating fluidity, the yield value and plastic viscosity can sometimes be used. The yield value and plastic viscosity can be measured by determining the shear stress under changing shear rates and calculated based on the results. The equipment used for the measurement and calculation is not particularly limited. As an example, it can be calculated based on the shear stress measured using equipment such as Rheolab-QC manufactured by Anton Paar. For the calculation, the Casson approximation formula or the like can be adopted.

[0178] By confirming their fluidity, the degree of viscosity increase in the oily food can be evaluated.

[0179] The oily food of the present invention can suppress the viscosity increase when water is mixed in. As an example, when 1% by weight of water is mixed in the oily food, the measured viscosity obtained using a BM viscometer can be suppressed to 3.0 or less in terms of the ratio before and after mixing.

[0180] In addition, when 1% by weight of water is mixed in the oily food, the yield value and plastic viscosity calculated from the shear stress can also be suppressed to 3.0 or less in terms of the ratio before and after mixing.

[0181] By suppressing the viscosity increase, molding and the operation of coating edible substances can be carried out without problems.

[0182] Examples

[0183] Hereinafter, examples of the present invention are shown to explain the present invention in more detail, but the spirit of the present invention is not limited to the following examples. It should be noted that in the examples, %, parts, and ratios are all based on weight.

[0184] In addition, unless otherwise specified, the % and parts described in the table refer to the values based on the product.

[0185] ○ Test materials

[0186] As the plant protein raw material, a soybean protein raw material was used for the test. As the existing soybean protein raw materials, commercially available product A (PROLEENA 700) and commercially available product B (PROLEENA HD101R) were prepared. In addition, test products C and D "PROLEENA ND" (tentative name) newly manufactured as soybean protein raw materials were prepared. In addition, as commercially available product E, HINUTE AM as a soybean peptide was prepared. All of these can be obtained by inquiring Fuji Oil Co., Ltd.

[0187] For these soybean protein raw materials, the protein content, NSI, weight-average molecular weight, ash content, Na / ash ratio, and pH in the solid components of the soybean protein raw materials were analyzed. The results are shown in Table 2.

[0188] It should be noted that pH represents the measured value of a 5 wt% aqueous solution.

[0189] [Table 2]

[0190]

[0191] As shown in Table 2, for the test products C and D which are the plant protein raw materials of the present invention, the NSI exceeds 85, and the weight-average molecular weight is in the range of 3 kDa to 300 kDa. On the other hand, the NSI of the commercially available products A and B is 85 or less, and in addition, the weight-average molecular weight of the commercially available product E is less than 3 kDa.

[0192] ○ Preparation of oil-based foods

[0193] Using the formulation in Table 3, with the plant protein raw material being 8.0 wt%, carry out the atomization and refining operations using a roll refiner and the mixing operation by a conventional method to prepare an oil-based food. As a reference example, an oil-based food using whole milk powder is prepared by the same operation. The prepared oil-based food is subjected to tempering, and the oil-based food after mold forming is cooled at 5°C.

[0194] Take out the solidified oil-based food from the mold and store it at 20°C for 7 days, and evaluate its component analysis and flavor. The results are shown in Table 4.

[0195] The flavor evaluation is carried out by the sensory evaluation of three trained panelists according to the following criteria, and the score determined through consultation is used as the final evaluation. In the evaluation, the evaluation of the reference example using milk raw materials is set as 5 points, and the evaluations are carried out as follows.

[0196] <Sweetness and richness>

[0197] 5 points: Strongly feel the natural sweetness and richness obtained by using milk raw materials. Very good.

[0198] 4 points: Feel the natural sweetness and richness as if using milk raw materials. Good.

[0199] 3 points: Although slightly different from the case of using milk raw materials, feel the natural sweetness and richness. Allowable range.

[0200] 2 points: Hardly feel the natural sweetness and richness obtained by using milk raw materials.

[0201] 1 point: Do not feel the natural sweetness and richness obtained by using milk raw materials. Unsuitable.

[0202] <Aftertaste>

[0203] 5 points: Strongly feel the aftertaste obtained by using milk raw materials. Very good.

[0204] 4 points: The aftertaste similar to that obtained using milk raw materials is felt. Good.

[0205] 3 points: The aftertaste similar to that obtained using milk raw materials is felt, although it is slightly weak. Within the allowable range.

[0206] 2 points: The aftertaste similar to that obtained using milk raw materials can hardly be felt.

[0207] 1 point: The aftertaste similar to that obtained using milk raw materials cannot be felt. Unsuitable.

[0208] <Taste>

[0209] 5 points: The feeling of stickiness and adhesion in the mouth cannot be felt. Very good.

[0210] 4 points: The feeling of stickiness and adhesion in the mouth can hardly be felt. Good.

[0211] 3 points: The feeling of stickiness and adhesion in the mouth is slightly felt. Within the allowable range.

[0212] 2 points: The feeling of stickiness and adhesion in the mouth is felt.

[0213] 1 point: The feeling of stickiness and adhesion in the mouth is strongly felt. Unsuitable.

[0214] It is set that 3 points or more are the respective passing criteria, and a food having the flavor of an oily food and especially a milk chocolate-like flavor even without blending milk raw materials is of passing quality.

[0215] The following criteria are used for the comprehensive evaluation.

[0216] <Comprehensive Evaluation>

[0217] ◎: <Sweetness and richness>, <Aftertaste>, and <Taste> are 4 points or more. Very good, of passing quality.

[0218] ○: <Sweetness and richness>, <Aftertaste>, and <Taste> are 3 points or more, not meeting the criteria of the comprehensive evaluation "◎". Good, of passing quality.

[0219] ×: Any one of <Sweetness and richness>, <Aftertaste>, and <Taste> is 2 points or less. Unsuitable, not passing.

[0220] [Table 3]

[0221] Reference example Research formulation Cocoa mass [parts] 15.0 15.0 Whole milk powder [parts] 23.0 0 Vegetable protein raw material [parts] 0 8.0 Sugar [parts] 33.8 41.8 Cocoa butter [parts] 28.0 35.0 Lecithin [parts] 0.2 0.2 Total 100 100

[0222] [Table 4]

[0223]

[0224] The protein content in the oily food described in Table 4 includes 2.0% by weight of protein derived from cocoa mass.

[0225] In the case of using plant-based protein raw materials, when using Test Product C or Test Product D, even in oily foods without added milk raw materials, a milk-like sweetness, richness, aftertaste, and texture can be felt. On the other hand, in Comparative Examples 1 to 3, the flavor evaluation is poor, and they are not suitable as plant-based protein raw materials to replace milk raw materials.

[0226] In the same manner as the method described in "○ Preparation of Oily Food", oily foods with plant-based protein raw materials were prepared according to the formulations described in Table 5. Component analysis and flavor evaluation were carried out. The results are shown in Table 5.

[0227] The soy milk powder used was Soy Milk Powder IM100 manufactured by Imura Food Co., Ltd.

[0228] The protein content of the soy milk powder was 50.7% by weight (in solid components), the ash content was 5.1% by weight (in the product), and the NSI was 50.7.

[0229] The dextrin used was TK-16 manufactured by Matsutani Chemical Industry Co., Ltd.

[0230] [Table 5]

[0231]

[0232] When using Test Products C and D, a flavor similar to that of milk raw materials can be felt, which is good.

[0233] On the other hand, in the comparative examples using soy milk powder, a strong bean-like flavor from soy milk was strongly felt, rather than the flavor of an oily food with added milk raw materials. In particular, a difference from the examples was felt in the evaluation of the aftertaste.

[0234] In the same manner as the method described in "○ Preparation of Oily Food", oily foods using milk-derived whey powder or dextrin instead of plant-based protein raw materials were prepared according to the formulations described in Table 6. Component analysis and flavor evaluation were carried out. The results are shown in Table 6.

[0235] The whey powder used was Yotsuba Whey Powder manufactured by Yotsuba Milk Products Co., Ltd.

[0236] [Table 6]

[0237]

[0238] Even in the case of adjusting the ash content with whey powder without using vegetable protein raw materials as in the comparative example, the richness and aftertaste obtained from using milk raw materials cannot be felt. In the comparative example using only dextrin without using vegetable protein raw materials, the aftertaste is insufficient.

[0239] In the same manner as the method described in "○ Preparation of oily food", an oily food with adjusted oil content was prepared according to the formulation described in Table 7. Component analysis and flavor evaluation were carried out. The results are shown in Table 7.

[0240] As the vegetable oil, palm fractionated soft oil with an iodine value of 68 was used.

[0241] [Table 7]

[0242]

[0243] When the oil content was adjusted, the sweetness, richness, aftertaste, and texture changed. In addition, in Example 7 where an oil with a lower melting point than cocoa butter was combined, a mouth-melting feeling similar to the milk fat contained in milk raw materials could be felt, which was good.

[0244] In the same manner as the method described in "○ Preparation of oily food", an oily food with adjusted oil content was prepared according to the formulation described in Table 8. The fluidity of the prepared oily food was measured by the method described below, then 1 wt% of water was added, and it was stirred well with a spatula for 1 minute. The fluidity of the stirred oily food was measured again to confirm the degree of viscosity increase.

[0245] As the vegetable oil, palm fractionated soft oil with an iodine value of 68 was used in the same manner as in Example 7.

[0246] ○ Evaluation of fluidity

[0247] · Viscosity obtained using a BM viscometer

[0248] 200 g of the oily food was measured into a 200 cc metal tall beaker, and the viscosity was measured at 45 °C under the condition of 12 rpm using a No. 3 rotor or a No. 4 rotor.

[0249] For the rotor, the No. 3 rotor was used before adding water, and the No. 4 rotor was used after adding water.

[0250] · Plastic viscosity and yield value obtained using Rheolab-QC

[0251] Using a CC27 rotor, the following calculations were carried out.

[0252] (1) The oily food was heated to 50 °C to completely melt it.

[0253] (2) Leave it at room temperature and cool it down to 45 °C.

[0254] (3) Measure the shear stress at 45 °C and a shear rate of 2 (1 / s) to 50 (1 / s).

[0255] (4) Formulate using the Casson approximation formula, and thereby calculate the yield value and plastic viscosity.

[0256] [Table 8]

[0257]

[0258] [Table 9]

[0259]

[0260] In Comparative Example 7 without using plant-based protein raw materials, although the sweetness and richness obtained from using dairy raw materials could not be felt, but after adding water, the before-and-after ratio could also be suppressed below 3.0. However, in Comparative Examples 8 and 9 using Commercial Product A or B, when water was added, the viscosity increased, resulting in problems during molding and coating operations. On the other hand, in Example 8 using the test product D, even without using dairy raw materials, it exhibited good sweetness, richness, aftertaste, and texture, and the increase in viscosity when water was mixed in was suppressed.

[0261] ○ Confirmation of commercial products

[0262] Among plant-based protein raw materials, PROLEENA ND (manufactured by Fuji Oil Co., Ltd.) was used as the soy protein raw material to prepare oil-based foods. The quality of PROLEENA ND has been determined and can be easily obtained by inquiring Fuji Oil Co., Ltd. The components of this soy protein raw material are shown in Table 10.

[0263] It should be noted that the pH represents the measured value of a 5 wt% aqueous solution.

[0264] [Table 10]

[0265]

[0266] According to the formulation in Table 11, perform atomization, refining, and mixing operations using a roll refining machine by conventional methods to prepare oil-based foods. Perform a tempering operation on the prepared oil-based foods and cool the oil-based foods after mold forming at 5 °C.

[0267] Use gelatinized starch as the starch.

[0268] The PGPR in Table 11 represents polyglycerol polyricinoleate, and a product manufactured by Sakamoto Pharmaceutical Co., Ltd. was used.

[0269] The solidified oily food was taken out of the mold and stored at 20 °C for 7 days, and its component analysis and flavor were evaluated. The criteria for flavor evaluation were the same as those in the previous examples. The results are shown in Table 11.

[0270] [Table 11]

[0271]

[0272] Even for oily foods using PROLEENA ND as a commercial product, oily foods with good flavor can be prepared.

[0273] The oily food of Example 11 described in Table 11 was melted at 50 °C, tempering was performed, and it was formed into a cube shape of 10 × 10 × 10 mm. After forming, it was stored at 20 °C for 7 days, and it was mixed into the dough of English muffins in an amount of 15% by weight relative to the dough of English muffins, and baked at 180 °C for 25 minutes to produce chocolate English muffins.

[0274] The dough for English muffins was prepared by mixing 150 parts of muffin premix (manufactured by Morinaga & Co., Ltd.), 60 parts of eggs, 50 parts of sugar, 110 parts of unadjusted soy milk, and 50 parts of vegetable margarine.

[0275] The baked cubic oily food did not melt and flow and maintained its cubic shape. In addition, when eaten with English muffins, the sweetness, richness, and aftertaste of the oily food could also be felt.

[0276] Industrial Applicability

[0277] The present invention can provide an oily food that has less stickiness and adhesion in the mouth even when the milk raw material is replaced with a plant-based raw material, and can also feel the sweetness, richness, flavor, and aftertaste of the mouth-melting feeling like that of the milk raw material.

Claims

1. An oily food, wherein, it contains 3 to 25% by weight of a vegetable protein raw material that satisfies the following necessary conditions A and B, the protein content is 3 to 15% by weight, and the ash content is 0.7 to 2% by weight, A: The nitrogen solubility index exceeds 85, B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

2. The oily food according to claim 1, wherein, the vegetable protein raw material is a protein raw material derived from legumes.

3. The oily food according to claim 1 or 2, wherein, the vegetable protein raw material satisfies all of the necessary conditions A, B, and the following C and D, C: The protein content is 60% by weight or more in terms of solid components, D: The pH of a 5% by weight aqueous solution is 7.0 to 8.

0.

4. The oily food according to claim 1 or 2, wherein, the vegetable protein raw material satisfies all of the necessary conditions A to D and the following E, E: The sodium weight ratio in the ash is 0.3 or more.

5. The oily food according to claim 4, wherein, the ash content of the vegetable protein raw material is 3 to 7% by weight.

6. The oily food according to claim 1, wherein, the milk raw material is less than 1% by weight.

7. The oily food according to claim 3, wherein, the milk raw material is less than 1% by weight.

8. The oily food according to claim 4, wherein, the milk raw material is less than 1% by weight.

9. A method for manufacturing an oily food, wherein, 3 to 25% by weight of a vegetable protein raw material that satisfies the following necessary conditions A and B is blended, and it is prepared in such a way that the protein content becomes 3 to 15% by weight and the ash content becomes 0.7 to 2% by weight, A: The nitrogen solubility index exceeds 85, B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

10. The method for manufacturing an oily food according to claim 9, wherein, the blended vegetable protein raw material satisfies all of the necessary conditions A, B, and the following C, D, and E, C: The protein content is 60% by weight or more in terms of solid components, D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0, E: The sodium weight ratio in the ash is 0.3 or more.

11. A method for imparting a milk flavor to an oily food, wherein, a milk flavor is imparted to the oily food by using a vegetable protein raw material that satisfies the following necessary conditions A and B, A: The nitrogen solubility index exceeds 85, B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

12. The method for imparting a milk flavor to an oily food according to claim 11, wherein, a milk flavor is imparted to the oily food by using a vegetable protein raw material that satisfies all of the necessary conditions A, B, and the following C, D, and E, C: The protein content is 60% by weight or more in terms of solid components, D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0, E: The sodium weight ratio in the ash is 0.3 or more.

13. A method for improving the texture of an oily food, wherein, Use a plant-based protein raw material that meets the following necessary conditions A and B, A: The nitrogen solubility index exceeds 85, B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

14. The method for improving the texture of an oily food according to claim 13, wherein, Use a plant-based protein raw material that meets all of the necessary conditions A, B, and the following C, D, and E, C: The protein content is 60% by weight or more in terms of solid components, D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0, E: The sodium weight ratio in the ash is 0.3 or more.

15. A method for suppressing an increase in viscosity when water is mixed into an oily food, wherein, Use a plant-based protein raw material that meets the following necessary conditions A and B, A: The nitrogen solubility index exceeds 85, B: In the molecular weight distribution measurement using gel filtration, the weight-average molecular weight is 3 kDa to 300 kDa.

16. The method for suppressing an increase in viscosity when water is mixed into an oily food according to claim 15, wherein, Use a plant-based protein raw material that meets all of the necessary conditions A, B, and the following C, D, and E, C: The protein content is 60% by weight or more in terms of solid components, D: The pH of a 5% by weight aqueous solution is 7.0 to 8.0, E: The sodium weight ratio in the ash is 0.3 or more.

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