Okara (soy pulp)-containing fluid food product

Abstract

To provide a new food product that imparts a unique tactile sensation using Okara.SOLUTION: A fluid food product includes: 1 to 15 wt.% of Okara (or soybean powders) of 35 mesh or more; 0.1 to 1 wt.% of at least one or more selected from the group consisting of κ-carrageenan, λ-carrageenan, xanthan gum, and gellan gum; and water. Further provided are a method for producing a liquid food product with a granular texture and a method for measuring a degree of granular texture.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to okara-containing liquid foods and methods for producing the same.

Background Art

[0002] Although processing residues from various food manufacturing industries still have potential as food, many are being treated as industrial waste at great cost simply because their utilization methods have not been developed. That is, if a method for using processing residues as food can be found, not only will the effective use of resources be promoted, but a huge effect of reducing treatment costs can be expected.

[0003] For example, okara is well known as a by-product of tofu production, but it is said that about 1 million tons are produced annually in Japan, and most of it is treated as industrial waste. Although various attempts have been made to effectively utilize it, it still cannot be said to be sufficient. Okara is rich in the flavor of soybeans, protein, dietary fiber (especially insoluble dietary fiber), and contains many nutrients such as magnesium, calcium, and vitamin B2, and is attracting attention as an inexpensive and nutritious health food. However, because it contains a lot of moisture, it is prone to spoilage and has a narrow range of applications as a food. In particular, because it contains a lot of dietary fiber and has a gritty texture, it is considered that its use as a food has not become widespread. On the other hand, by combining fine okara with an average particle size of 400 μm or less and soy milk, an okara-containing composition has been disclosed that can obtain a smooth texture without grittiness even when containing okara, can improve the body feeling without containing animal components such as milk components, and has a rich flavor (for example, Patent Document 1). That is, it is suggested that reducing the average particle size of okara reduces the grittiness.

[0004] Therefore, methods and manufacturing apparatuses have been proposed for producing okara-containing tofu that is free of fishy odor and has a non-gritty texture in fewer steps without including a single-cell formation step (for example, Patent Document 2). Also, there has been proposed a gel food that allows for the intake of the nutritional components of soybeans and has almost no sense of graininess even when using soybean powder with a particle size that does not pass through 325 mesh (for example, Patent Document 3). In this gel food, one or two selected from soybean powder, agar, and κ-carrageenan, locust bean gum and xanthan gum, and water are mixed, heated to 90°C or higher, and then cooled. Thus, in foods mainly containing soybean powder or okara, the absence of a gritty feeling has been the objective.

[0005] On the other hand, there has been proposed an emulsified sauce having a gritty feeling like powdered cheese, which is difficult to impair the gritty texture even after being stored or heated after production (Patent Document 4). This is an emulsified sauce having a gritty feeling like powdered cheese, in which soy protein and octenyl succinic anhydride-treated starch are blended, the pH of the emulsified sauce is 3 to 5, and soy protein aggregates are dispersed substantially uniformly. Thus, regarding texture, different textures may be desired depending on the type of the food and the like.

[0006] By the way, in vichyssoise (a cold soup of potatoes) and oshiruko (made with strained red bean paste), a gritty feeling is a characteristic of each food. That is, as texture, a controlled gritty feeling is desired.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0008] As described above, depending on the type of food, different textures are preferred. In particular, regarding the feeling of roughness, attempts have been made to eliminate the roughness by reducing the particle size of okara or soybean powder. On the other hand, it is considered that a substantially uniform dispersion of soy protein aggregates causes a feeling of roughness, and it is said that the soy protein is denatured by acid and aggregated. And in bisques and soup pastes, the roughness derived from the potato and the roughness derived from the red bean paste are desired. And if at least a part of potato and red bean can be replaced with okara, it is expected that the application range of okara as a food will be expanded. However, as far as the present inventor knows, such an alternative has never been discussed so far.

MEANS FOR SOLVING THE PROBLEMS

[0009] Therefore, by utilizing the ability of okara to generate a feeling of roughness, the application range of okara as a food can be expanded. For example, by appropriately selecting the particle size of okara or soybean powder and other added components, it is possible to add, add, or substitute okara (including all partial cases) to a non-okara-containing food characterized by a unique feeling of roughness.

[0010] More specifically, it may include the following. (1) A liquid food containing 1 to 15% by weight of okara (or soybean powder) of 35 mesh or more, at least one or two or more selected from the group consisting of 0.1 to 0.5% by weight of κ-carrageenan, λ-carrageenan, xanthan gum, and gellan gum, and water. Here, the weight % may mean the weight percentage of the equivalent of dried okara of okara. "35 mesh or more" means those that pass through a mesh of 35 mesh or a larger count. For example, if it is 35 mesh, it is considered that particles of about 500 μm or less are filtered (passed through). If it is 100 mesh, it is considered that particles of about 149 μm or less are filtered (passed through). The size of the okara is preferably 20 mesh or more, preferably 25 mesh or more, preferably 30 mesh or more. Also, it may be 40 mesh or more, 45 mesh or more, 50 mesh or more, 60 mesh or more, 70 mesh or more, 80 mesh or more, 100 mesh or more, 140 mesh or more, 170 mesh or more, 200 mesh or more, 270 mesh or more, 325 mesh or more. Industrially, since there is a possibility that productivity may decrease as the number of meshes increases, those of about 400 mesh may also be used. At least one or two or more selected from the group consisting of κ-carrageenan, λ-carrageenan, xanthan gum, and gellan gum may be 0.01% by weight or more, may be 0.05% by weight or more, may be 0.07% by weight or more. Also, at least one or two or more selected from the group consisting of κ-carrageenan, λ-carrageenan, xanthan gum, and gellan gum may be 3% by weight or less, may be 2% by weight or less, may be 1.5% by weight or less, may be 1.0% by weight or less. (2) The liquid food according to (1) above, wherein the group consists of κ-carrageenan and / or λ-carrageenan. (3) The liquid food according to (1) or (2) above, wherein in the viscosity measurement performed while changing the shear rate under a predetermined environment, the change in viscosity with respect to the shear rate has a predetermined characteristic. (4) The liquid food according to any one of (1) to (3) above, which is a low-carbohydrate-containing food using okara (or soybean powder) instead of a high-carbohydrate component in a high-carbohydrate-containing food. The liquid food according to any one of (1) to (4) above, characterized by having a grainy feeling. (6) The liquid food according to any one of (1) to (5) above, further comprising a component capable of adding at least one or two or more of sweetness, saltiness, sourness, bitterness, and umami. (7) The liquid food according to any one of (1) to (6) above, characterized by being vegetarian-friendly. (8) The liquid food according to any one of (1) to (7) above, characterized by being vegan-friendly. (9) The liquid food according to any one of (1) to (8) above, characterized by being gluten-free. (10) A method for producing the liquid food according to any one of (1) to (9) above, comprising the steps of adding okara of 35 mesh or more to water or a liquid component containing water, and further adding at least one or two or more selected from the group consisting of 0.1 to 0.5% by weight of κ-carrageenan, λ-carrageenan, xanthan gum, and gellan gum. Regarding the addition amount of okara, the number of meshes through which okara passes, and the amount of at least one or two or more selected from the group consisting of κ-carrageenan, λ-carrageenan, xanthan gum, and gellan gum, it is the same as described in (1) above. (11) The method according to (10) above, comprising the step of adding at least one or two or more of sweetness, saltiness, sourness, bitterness, and umami. (12) The method according to (10) or (11) above, characterized in that the group consists of κ-carrageenan and / or λ-carrageenan. (13) A method for evaluating the grainy feeling of any of the above, comprising the steps of plotting a double logarithmic graph of the base tone in which the viscosity decreases as the shear rate increases in the viscosity measured while changing the shear rate at a predetermined temperature using a cone-plate rotational viscometer, approximating the shear rate dependence of the viscosity to a straight line from a low shear rate, plotting the next higher shear rate used for the linear approximation, and calculating the distance between the straight line obtained by the approximation and the plot. (14) Any of the evaluation methods described above, including the step of calculating the length from the first low shear rate to the shear rate of the plot used for the final linear approximation in the straight line obtained by approximation of the distance. (15) Any of the evaluation methods described above, including the step of comparing the distance with the length.

[0011] Here, the liquid food may mean a food with fluidity. For example, it may include those where dripping of the fluid component is recognized when scooped with a perforated spoon. The liquid food may include soup and powdered juice. The soup may include white sauce-based soup-like or potato cold soup-like soups. The powdered juice may include okara powdered juice and soy powdered juice. "35 mesh or more" can be read as the particle size according to the following correspondence table.

Table 1

[0012] Viscosity measurement is summarized, for example, in JIS Z8803, but it may also be performed using a cone-plate rotational viscometer. For example, it may conform to JIS K 7117-2 (Viscosity Measurement Method). For example, if there are no special regulations, a temperature of 23°C and a shear rate of 0.1 s -1 can also be used as a reference. Preferably, under conditions of constant temperature, those that can change the shear rate are preferred. For example, a shear rate of 0.1 s -1 to 1000 s -1 up to may also be measurable.

[0013] High-carbohydrate foods may include foods that contain a large amount of carbohydrates or foods in which the carbohydrate component is relatively large compared to other components. It may also mean a food containing an ingredient rich in the carbohydrate component. For example, it may include beans such as azuki beans, green beans, kidney beans, red beans (adzuki beans), peas, broad beans, chickpeas, lentils, etc. It may also include tubers such as potatoes. On the other hand, soybeans and peanuts may be regarded as beans rich in lipids. In particular, soybeans contain a very large amount of protein, more than 30%, and may be used as an ingredient rich in protein. For example, soybeans (or okara) may be used instead of azuki beans. Also, soybeans (or okara) may be used instead of potatoes.

[0014] Components that can add sweetness may include sucrose, glucose, fructose, etc. Components that can add saltiness may include sodium chloride, potassium chloride. It is also said that the saltiness is felt by sodium ions and is felt most strongly when the anion is a chloride ion. Acid components may include organic acids such as acetic acid, citric acid, lactic acid, etc. Acetic acid is abundant in vinegar, and citric acid is abundant in lemons and pickled plums. Bitter components may include alkaloids such as caffeine, theobromine, nicotine, catechin, terpenoids such as fumarones, limonin, cucurbitacin, flavanone glycosides such as naringin, bitter amino acids, bitter peptides, bile acids, inorganic salts such as calcium salts, magnesium salts, etc. It may also include catechins contained in tea, etc., and chlorogenic acid contained in coffee, etc. It may contain de-sodium. Umami components may include glutamic acid, aspartic acid, inosinic acid, guanylic acid, xanthylic acid, succinic acid, and their salts, etc.

[0015] A vegetarian may mean a person who does not eat meat, seafood, and their by-products (including foods containing them). It may include various types such as ovo-vegetarians who eat plant-based foods and eggs, and lacto-vegetarians who eat plant-based foods and dairy products. A vegan may mean a person who follows a complete vegetarian diet. It may mean a person who does not eat not only meat and fish but also animal-derived ingredients such as eggs and dairy products. Cooking oil may also be limited to plant-based ones. Gluten-free generally refers to a diet in which foods containing gluten are not consumed (and / or cannot be consumed) because they do not contain gluten at a certain level. Gluten may be a type of protein contained in wheat, barley, rye, etc. In the case of wheat, it may include a substance formed by the entanglement of two types of proteins, glutenin and gliadin.

[0016] As a method for approximating a straight line, for example, it may include the least squares method. For example, if the viscosity is η and the shear rate is D, using constants a and b, log(η)=a·log(D)+b It may be represented by

Advantages of the Invention

[0017] In the embodiments of the present invention, it is expected that the application range of okara as a new food with a desired texture will be expanded. In addition, soybeans contain relatively little carbohydrate and a lot of protein, so they are also expected as ingredients for healthy foods. Therefore, if it can be used as an alternative to another ingredient rich in carbohydrates contained in favorite foods, it is expected to be treated as a healthy food.

Brief Description of the Drawings

[0018]

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Mode for Carrying Out the Invention

[0019] Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, the present invention is not limited thereto in any way.

Example

[0020] (Preparation of Ground Okara) Warm water (95 - 100°C) is added to commercially available soybeans, which are then ground with a grinder and separated into soy milk and okara using a centrifuge. The obtained okara is ground while containing moisture with a mixer, mill, grinder, or mascoloider, and those passing through a 500 μm mesh (35 mesh) can be used. Further, water can be added or it can be dried to adjust the moisture content to 80 - 85% by weight (this time, the preparation up to this point was entrusted to Marusan Ait Tottori Co., Ltd.). Also, when using commercially available dried okara, it is ground with a mixer, mill, or grinder with or without adding water, and water is added or it is dried to those passing through a 500 μm mesh to adjust the moisture content to 80 - 85% by weight. For example, water can be added little by little while stirring to 100 g of dried okara (moisture is 9% or less according to the standards of the Japan Dried Okara Association), and then a grinding process is performed, and a total of 400 mL of water can be added to those passing through a 500 μm mesh (35 mesh). At this time, since it consists of 100 g of dried okara and 400 g of water, the moisture content is approximately 80% by weight (if the moisture content is 9%, it is 82% by weight). In this way, ground okara can be prepared. Here, the moisture content of the ground okara is preferably at least 50% by weight or more, preferably 60% by weight or more, preferably 70% by weight or more. Also, the moisture content is preferably 95% by weight or less, preferably 90% by weight or less, preferably 88% by weight or less.

[0021] (Preparation of Okara Aqueous Solution) To 100 g of the ground okara obtained above, 300 mL of water was added little by little while mixing to prevent lumping, and an okara aqueous solution was prepared. As a result, in the okara aqueous solution, there is about 3.75 to 5% by weight of okara equivalent to dry okara. (For example, 100×0.2 / (100 + 300) = 0.05) The okara equivalent to dry okara in such an okara aqueous solution is preferably 1.25% by weight or more, preferably 2.5% by weight or more, and preferably 3% by weight or more. The okara equivalent to dry okara in such an okara aqueous solution is preferably 12.5% by weight or less, preferably 10% by weight or less, and preferably 7.5% by weight or less. Such an okara aqueous solution can be used as a raw material for various foods described below. It may also be distributed as a cooking ingredient.

[0022] (Thickener treatment) Commercially available κ-carrageenan (product name: Kappa type carrageenan. Manufactured by Unitec Foods Co., Ltd.), ι-carrageenan (product name: Iota type carrageenan. Manufactured by Unitec Foods Co., Ltd.), and λ-carrageenan (product name: Lambda type carrageenan. Manufactured by Unitec Foods Co., Ltd.) were prepared as thickeners. Their chemical formulas are shown in FIGS. 7 to 9. Also, commercially available xanthan gum (product name: Xanthan gum standard (powder). Manufactured by Unitec Foods Co., Ltd.) and commercially available gellan gum (product name: HA gellan gum. Manufactured by Unitec Foods Co., Ltd.) were prepared as thickeners. Their chemical formulas are shown in FIGS. 10 and 11. Also, commercially available guar gum (product name: Guar gum. Manufactured by Unitec Foods Co., Ltd.) was prepared as a comparative thickener. This chemical formula is shown in FIG. 12. To the okara aqueous solution prepared as described above, κ-carrageenan was added to a concentration of 0.1% by weight, and the mixture was stirred well to obtain a thickened treatment liquid. Also, ι-carrageenan was added to the okara aqueous solution to a concentration of 0.1% by weight, and the mixture was stirred well to obtain a thickened treatment liquid. Further, λ-carrageenan was added to the okara aqueous solution to a concentration of 0.1% by weight, and the mixture was stirred well to obtain a thickened treatment liquid. And for comparison, guar gum was added to the okara aqueous solution to a concentration of 0.1% by weight, and the mixture was stirred well to obtain a thickened treatment liquid. These samples are summarized in Table 2.

[0023]

Table 2

[0024] (Viscosity measurement) Viscosity measurements were performed on each of the samples prepared as described above (Experimental Examples 1 to 7). For the viscosity measurement, a cone-and-plate rotational viscometer (trade name: Modular Compact Rheometer MCR92) manufactured by Anton Paar Japan was used (see JIS Z 8803 and ISO 3219 (JIS K 7117-2)). The measurement temperature was kept constant at 25°C, the shear rate was increased from 0.1 (1 / sec) to 500 (1 / sec), and the viscosity (mPa·s) was measured at each shear rate. At this time, a parallel plate with a diameter of 20 mm was used, and the distance was set to 0.65 mm.

[0025] (Viscosity measurement results) Fig. 1 shows the measured viscosities of the samples of Experimental Examples 1 and 2 on a log-log graph. In Experimental Example 1 without the addition of a thickener (the bottom plot), it can be seen that the viscosity decreases linearly with an increase in the shear rate. This is generally referred to as non-Newtonian flow. For example, in the case of liquid polymers, the entanglement of molecular chains hinders the relationship between the external force and the flow rate (viscosity). As the external force is increased, the frequency of the entanglement of molecular chains being broken increases, and it is considered that the degree of the flow rate with respect to the external force increases. Also, in a concentrated dispersion system in which a large amount of particles are dispersed in a fluid, secondary bonds occur with various strengths due to the interaction between the particles, a higher-order structure is formed, and the higher-order structure is destroyed by flowing, so it is also said that the viscosity decreases with an increase in the shear rate. Also, similar characteristics were obtained for those with a low κ-carrageenan concentration.

[0026] On the other hand, in Experimental Example 2 with a κ-carrageenan concentration of 0.1% by weight, the shear rate was 10 sec -1Around this point, the decrease in viscosity had stopped. It is thought that this may be due to the occurrence of secondary bonding and the formation of a higher-order structure due to the interaction between the okara particles and the thickener contained at such a shear rate. That is, there is a possibility that the apparent size of the okara particles, which are considered to mainly consist of insoluble dietary fiber, has increased.

[0027] Figure 2 shows the measured viscosities of the samples from Experimental Example 1 to Experimental Example 4 in a double logarithmic graph. In Experimental Example 1 and Experimental Example 3, it can be seen that the viscosity decreases linearly with an increase in the shear rate. On the other hand, in Experimental Example 2 and Experimental Example 4, around a shear rate of 10 sec -1 Around this point, the decrease in viscosity had stopped. It is thought that this may be due to the occurrence of secondary bonding and the formation of a higher-order structure due to the interaction between the okara particles and the thickener contained at such a shear rate. That is, there is a possibility that the apparent size of the okara particles, which are considered to mainly consist of insoluble dietary fiber, has increased. That is, when ι-carrageenan is used as the thickener, it is thought that, unlike other carrageenans, secondary bonding does not occur and the apparent size of the okara particles does not change.

[0028] Although not shown, in Experimental Example 5 and Experimental Example 6 using xanthan gum and gellan gum, around a shear rate of 10 sec, similar to those using κ-carrageenan in FIG. 1 and FIG. 2, the decrease in viscosity had stopped. -1 Around this point, the decrease in viscosity had stopped.

[0029] Figure 3 shows the measured viscosities of the samples from Experimental Example 1 and Experimental Example 7 in a double logarithmic graph. In these samples, it can be seen that the viscosity decreases linearly with an increase in the shear rate. That is, when guar gum is used as the thickener, it is thought that secondary bonding does not occur and the apparent size of the okara particles does not change.

[0030] FIG. 4 is a schematic diagram showing, in a double logarithmic graph, the results of measuring viscosity against shear rate. In the figure, points 1 to 9 and a to c are plots of viscosity obtained at their respective shear rates. The approximate curve S is a straight line obtained by the least squares method using the plotted points 1 to 9. For example, if the viscosity is η and the shear rate is D, using constants a and b, log(η)=a·log(D)+b is represented. Point a is clearly offset above the straight line S. At this time, the distance L between point a (D a , η a ) and the straight line S (log(η) - a·log(D) - b = 0) can be expressed as follows.

Equation

Equation

[0031] (Regarding the interaction) Figures 7 to 12 schematically represent the structural formulas of various thickeners. Carrageenan is a polysaccharide extracted from red algae and has a structure in which D-galactose alternately repeats α-1,3 bonds or β-1,4 bonds. Depending on the number of sulfate groups and the presence or absence of anhydro bonds, it is divided into three types: kappa, iota, and lambda, each having different solubility, gelling properties, ions optimal for gelation, and gel properties. Kappa-carrageenan has one sulfate group attached to two galactose groups, iota-carrageenan has two sulfate groups attached to two galactose groups, and lambda-carrageenan has three sulfate groups attached to two galactose groups. For kappa-carrageenan and iota-carrageenan, heating and dissolution at 70 °C or higher are required, and they do not dissolve in cold water if the solvent contains potassium or calcium. Lambda-carrageenan dissolves at low temperatures in any solvent. Kappa-carrageenan forms a gel upon cooling and in the presence of potassium ions. A hard and firm gel like agar is formed, and syneresis increases. By using locust bean gum in combination, an elastic gel is obtained and syneresis decreases. Iota-carrageenan forms a gel in the presence of calcium ions. An elastic gel is obtained and syneresis decreases. Lambda-carrageenan does not gel. It is used as a thickener for neutral dairy products and soups, etc., because it thickens in the presence of milk protein. Also, it has heat resistance at pH 6 or higher and thickens easily in the presence of salt. Kappa-carrageenan and iota-carrageenan are characterized by reacting with proteins. For example, in purin, custard, and ice cream, they are said to react with milk protein.

[0032] Xanthan gum is one of the polysaccharides and is produced by fermenting starch such as corn starch with the bacterium Xanthomonas campestris. Its molecular weight is said to be about 2 million or from 13 million to 50 million. It consists of repeating units of two molecules of glucose, two molecules of mannose, and glucuronic acid. It has a structure with side chains composed of mannose and glucuronic acid attached to the main chain of glucose, with a short main chain and long side chains. Xanthan gum also contains potassium salts, sodium salts, and calcium salts. Since it becomes viscous when mixed with water, it is widely used as a thickening agent and a thickening stabilizer. For example, when making a paste by thickening the broth of a boiled dish, if arrowroot powder is used, it will become runny depending on conditions such as heat and time, but by using xanthan gum as a substitute for arrowroot powder, the thickness can be maintained. Xanthan gum has high heat resistance and is also resistant to freezing and thawing. Xanthan gum is soluble in both warm water and cold water. Xanthan gum has a high viscosity with a small addition amount, has a relatively high viscosity at low concentrations and low shear (rotation speed), and exhibits pseudoplastic flow. Pseudoplastic flow refers to the property that the viscosity decreases when a force is applied and increases when left without applying a force.

[0033] Gellan gum is a natural polysaccharide obtained by fermentation. It is produced by separating and purifying the polysaccharide accumulated extracellularly by the microorganism Sphingomonas elodea collected from aquatic plants, using glucose and other substances as nutrient sources. There are two types of gellan gum: high acyl group-containing HA gellan gum and LA gellan gum with acyl groups removed. Gellan gum is a polysaccharide composed of repeating units of four sugar molecules as shown in Fig. 11. Gellan gum is a linear heteropolysaccharide, and its main chain is composed of a four-sugar combination of two glucoses, one glucuronic acid, and one rhamnose. In HA gellan gum, acetate and glycerate exist as substituents that replace two acetyl groups. These two substituents are in the same glucose residue, with an average of one glycerate per repeating unit and one acetate every other repeating unit. Also, according to light scattering and intrinsic viscosity measurements, the molecular weight of LA gellan gum is said to be about 500,000. After dispersing gellan gum in water, it is heated and dissolved at a temperature of 90 °C or higher for LA gellan gum and 85 °C or higher for HA gellan gum. When gellan gum is dissolved, it is affected by cations in the solution. For example, in the case of LA gellan gum, when dissolving it in a solution in the presence of cations, a chelating agent such as sodium citrate is added, or heating and dissolving at a higher temperature is required. On the other hand, in the case of HA gellan gum, the influence of cations is less than that of LA gellan gum, and a high concentration of cations tends to increase the gelation temperature. HA gellan gum forms a soft and highly elastic gel like gelatin, while LA gellan gum forms a hard and brittle gel like agar. The gelation mechanism of LA gellan gum forms a strong gel due to the presence of cations. When LA gellan gum is hydrated by heating, it becomes a random coil shape, and when cooled, it forms a double helix. Further cooling causes the charges of carboxyl groups to be neutralized in the presence of monovalent cations, and the double helices associate with each other by hydrogen bonds. In the presence of divalent cations, the carboxyl groups are ionically cross-linked, and the double helices associate with each other to cause gelation.

[0034] Guar gum is a polysaccharide composed of repeating units as shown in Fig. 12. Its main chain is composed of mannose and its side chains are composed of galactose, and it is classified as a water-soluble polymer without charge called galactomannan. Galactose and mannose are uniformly present in a ratio of 1:2. Those with a ratio of 1:3 are called tara gum, and those with a ratio of 1:4 are called locust bean gum, and generally they are all called galactomannan. The molecular weight of guar gum is said to be 200,000 to 300,000, but decomposed low-molecular-weight type products are also sold. Guar gum has a very high viscosity in a 1% aqueous solution, and its aqueous solution exhibits pseudoplasticity and thread-drawing properties. Pseudoplasticity refers to the property that the viscosity decreases when the applied force is increased. For example, mayonnaise with pseudoplasticity does not flow in the stored state (when no force is applied), but when the tube is squeezed (force is applied), the viscosity decreases and the liquid is squeezed out. Also, when put in the mouth, force is applied by chewing, so it becomes difficult to feel the viscosity in the mouth. It dissolves in cold water to form a viscous solution, but dissolution is promoted by heating. The solution exhibits pseudoplastic flow (pseudoplasticity) in which the apparent viscosity decreases as the shear stress increases. Many 1% solutions have a viscosity of 3000 to 5000 mPa·s. There is an interaction with other polysaccharides. For example, when used in combination with xanthan gum, it exhibits a high viscosity due to a synergistic effect. The viscosity is maximum when the mixing ratio of guar gum and xanthan gum is 4:1.

[0035] (Observation of Okara Particles) Regarding the okara aqueous solution of Experimental Example 1, the κ-carrageenan-treated okara aqueous solution of Experimental Example 2, and the guar gum-treated okara aqueous solution of Experimental Example 7, microscopic observation of okara particles was performed by trypan blue staining. The respective microscopic observation results are shown in Figs. 13 to 15. Compared with the okara aqueous solution without a thickener treatment (Experimental Example 1), it can be seen that the solids dyed blue increase in the okara aqueous solution treated with 0.1% κ-carrageenan (Experimental Example 2). Since the roughness is enhanced by the 0.1% κ-carrageenan treatment, it is considered that these solids may affect the roughness. Also, no large solids were observed in the 0.1% guar gum-treated okara aqueous solution (Experimental Example 7).

[0036] (Sensory test) Sensory tests were conducted on okara aqueous solutions treated with κ-carrageenan, ι-carrageenan, and λ-carrageenan (Experimental Examples 2 to 4, respectively). For comparison, a sensory test was also conducted on an untreated sample (Experimental Example 1) in the same manner. For those treated with κ-carrageenan and λ-carrageenan (Experimental Examples 2 and 4), a sensory test on the graininess was conducted by 22 panelists. The results are shown in Fig. 16. The sample treated with κ-carrageenan tended to have a lumpy stew-like shape and an enhanced grainy feeling. For the untreated sample (Experimental Example 1) and the sample treated with κ-carrageenan (Experimental Example 2), Experimental Example 2 was considered to have a stronger grainy feeling. This result corresponds to the presence or absence of the point where the viscosity decrease stops in Fig. 2 and the like. That is, it can be considered that when there is a point where the viscosity decrease stops, it is evaluated as having a grainy feeling, and when there is no such point, it is evaluated as having no grainy feeling. Since it is generally said that the grainy feeling is related to the presence or absence of large okara particles, it is thought that when there is a point where the viscosity decrease stops, secondary bonding of okara particles occurs due to interaction with a thickener or the like, and a higher-order structure is formed. Also, between the κ-carrageenan treatment and the λ-carrageenan treatment (Experimental Examples 2 and 4), Experimental Example 4 was felt to have a higher grainy feeling. In Fig. 2, both have almost the same point where the viscosity decrease stops, so it may be difficult to discriminate only by viscosity measurement. Or, it may be because secondary bonding occurs due to interaction with λ-carrageenan, forming a larger higher-order structure. For the λ-carrageenan treatment (Experimental Example 4) and the untreated sample (Experimental Example 1), Experimental Example 4 was considered to have a stronger grainy feeling. This also corresponds to the presence or absence of the point where the viscosity decrease stops in Fig. 2 and the like.

[0037] Figure 17 shows the results of a sensory test by 22 panelists on the feeling of graininess for an untreated sample (Experimental Example 1), a κ-carrageenan-treated sample (Experimental Example 2), and an ι-carrageenan-treated sample (Experimental Example 3). For the untreated sample (Experimental Example 1) and the κ-carrageenan treatment (Experimental Example 2), it was considered that Experimental Example 2 had a stronger feeling of graininess. Between the κ-carrageenan treatment and the ι-carrageenan treatment (Experimental Example 2 and Experimental Example 3), Experimental Example 2 was felt to have a higher degree of graininess. Furthermore, for both the ι-carrageenan treatment (Experimental Example 3) and the untreated sample (Experimental Example 1), it was considered that the feeling of graininess did not change. The ι-carrageenan treatment (Experimental Example 3) resulted in a fluffy and soft mousse-like shape, and there was no difference in the feeling of graininess compared to Experimental Example 1. This result corresponds to the presence or absence of where the viscosity decrease stops in Figure 2 and the like.

[0038] Figure 18 shows the results of a sensory test by 22 panelists on the feeling of graininess for an untreated sample (Experimental Example 1), a κ-carrageenan-treated sample (Experimental Example 2), and a guar gum-treated sample (Experimental Example 7). For the untreated sample (Experimental Example 1) and the guar gum treatment (Experimental Example 7), it was considered that the same number had a stronger feeling of graininess and the evaluations were divided. Between the κ-carrageenan treatment (Experimental Example 2) and the guar gum treatment (Experimental Example 7), Experimental Example 2 was felt to have a higher degree of graininess. Furthermore, for the κ-carrageenan-treated sample (Experimental Example 2) and the untreated sample (Experimental Example 1), Experimental Example 2 was felt to have a higher degree of graininess. This result corresponds to the presence or absence of where the viscosity decrease stops in Figure 2 and the like.

[0039] (White sauce-based soup style) Okara powder or soy powder has little taste or aroma, so it can be used as a substitute for ingredients in various dishes. Also, unlike raw okara, it is in a dried powder form, so it has high storage stability. Here, 100 g of the above-mentioned ground okara, 100 g of onions commercially available at a supermarket, etc., and 300 g of commercially available soy milk (product name: Everyday Delicious Unsweetened Soy Milk, manufactured by Marusan Aichotori Co., Ltd.) were prepared, and these were put into a crush mill manufactured by Iwatani Corporation and crushed for about 5 minutes. The obtained mixture was used in the next step after filtering with a general sieve (about 13 mm). At this time, since there was substantially no loss, a mixture containing about 3 to 4% by weight equivalent to dried okara was obtained. (For example, 100×0.15 / 500 = 0.03. 100×0.2 / 500 = 0.05.) The liquid of the mixture was heated to 70°C or higher, and then 0.5 g (equivalent to 0.1% by weight) of κ-carrageenan (product name: Kappa-type Carrageenan, manufactured by Unitec Foods Co., Ltd.) was added. Then, it was mixed with a spatula, etc. until viscosity appeared (about 5 minutes). To this, while still hot, 8 g of consommé (product name: Consommé Granules, manufactured by Ajinomoto Co., Inc.) was added using the remaining heat, and 0.1 g of salt (product name: Table Salt, manufactured by the Salt Industry Center, a public interest incorporated foundation) was added and mixed. A mixture containing about 2.949 to 3.9324% by weight equivalent to dried okara was obtained. (For example, 100×0.15 / 508.6 = 0.02949. 100×0.2 / 508.6 = 0.039324.) Since commercially available okara is white, the produced soup looked like a white sauce-based soup. When this soup was sensory evaluated, it was confirmed that there was a grainy feeling. In a white sauce, wheat flour is used, so it contains gluten derived from wheat flour, but this soup uses okara instead of wheat flour, so it is gluten-free. Also, since it does not use butter or milk and does not contain animal-derived ingredients, it is a food suitable for vegetarians and vegans. In such a soup, preferably, it is equivalent to dried okara and is about 0.5% by weight or more, preferably about 1% by weight or more, preferably about 1.5% by weight or more, preferably about 2% by weight or more, preferably about 2.5% by weight or more.Also, in terms of the equivalent of dried okara, it is preferably about 15% by weight or less, more preferably about 10% by weight or less, still more preferably about 8% by weight or less, and most preferably about 5% by weight or less.

[0040] (Potato cold soup-like soup) 100 g of the above-mentioned ground okara, about 50 g of flavorful vegetables such as onions, celery, and leeks commercially available at supermarkets, and about 300 g of water were put into a crush mill manufactured by Iwatani Corporation and pulverized and mixed for about 5 minutes. At this time, the mixture contained about 3.3 to 4.44% by weight of okara equivalent to dried okara. (For example, 100×0.15 / 450 = 0.0333. 100×0.2 / 450 = 0.0444.) This mixture was divided into three portions, and about 0.4 g of κ-carrageenan (product name: Kappa type carrageenan. Manufactured by Unitec Foods), λ-carrageenan (product name: Kappa type carrageenan. Manufactured by Unitec Foods), (kappa, lambda), xanthan gum (product name: Xanthan gum standard (powder). Manufactured by Unitec Foods Co., Ltd.), and gellan gum (product name: Product name HA gellan gum. Manufactured by Unitec Foods Co., Ltd.) were added and mixed respectively. An appropriate amount of consommé (product name: Consommé granules. Manufactured by Ajinomoto Co., Inc.) was added, and an appropriate amount of salt (product name: Table salt. Manufactured by the Salt Industry Center, a public interest incorporated foundation) was added and mixed. Since the commercially available okara (powder) is white, the manufactured soup was white and looked like a potato cold soup-like soup. When this soup was subjected to sensory evaluation, it was confirmed that all the thickeners used had a grainy feeling. Here, since okara is used instead of potatoes, it contains less carbohydrates and can be said to be a low-carb food. In such a soup, in terms of the equivalent of dried okara, it is preferably about 0.5% by weight or more, more preferably about 1% by weight or more, still more preferably about 1.5% by weight or more, most preferably about 2% by weight or more, and preferably about 2.5% by weight or more. Also, in terms of the equivalent of dried okara, it is preferably about 15% by weight or less, more preferably about 10% by weight or less, still more preferably about 8% by weight or less, and most preferably about 5% by weight or less.

[0041] (Okara juice powder) 100 g of the above-mentioned ground okara and approximately 300 g of water were put into a crush mill manufactured by Iwatani Corporation, and pulverized and mixed for about 5 minutes. At this time, the mixture contained about 3.75 to 5% by weight of okara equivalent to dry okara. (For example, 100×0.15 / 400 = 0.0375. 100×0.2 / 400 = 0.05.) This mixture was divided into three parts, and κ-carrageenan (trade name: Kappa type carrageenan. Manufactured by Unitec Foods), λ-carrageenan (trade name: Kappa type carrageenan. Manufactured by Unitec Foods), (kappa, lambda), xanthan gum (trade name: Xanthan gum standard (powder). Manufactured by Unitec Foods Co., Ltd.), and gellan gum (trade name: Product name HA gellan gum. Manufactured by Unitec Foods Co., Ltd.) were each added in an amount of about 0.4 g and mixed. An appropriate amount of commercially available sugar was added, and kinako (trade name: Kinako. Manufactured by Ion Top Value Co., Ltd.) was added for coloring to make it fox-colored. Cocoa pigment can also be used to make the color of the dumplings. Furthermore, mochi, mochi balls, tapioca, etc. may be added, but in this experimental example, these were not added. When this juice powder was subjected to sensory evaluation, it was confirmed that all of the thickeners used had a grainy feeling similar to that of azuki beans in the juice powder. Here, since okara is used instead of azuki beans, it can be said to be a health food because it contains less carbohydrates and more protein. Incidentally, the content rate of okara equivalent to dry okara at this time does not substantially change. In such a juice powder, it is preferably about 0.5% by weight or more, preferably about 1% by weight or more, preferably about 1.5% by weight or more, preferably about 2% by weight or more, preferably about 2.5% by weight or more in terms of dry okara equivalent. Also, in terms of dry okara equivalent, it is preferably about 15% by weight or less, preferably about 10% by weight or less, preferably about 8% by weight or less.

[0042] (Soybean juice powder) 100 g of the above-mentioned ground okara and 300 g of soy milk (product name: Everyday Delicious Unsweetened Soy Milk, manufactured by Marusan Ait Tottori Co., Ltd.) were placed in a container and mixed using a wooden spatula or a rubber spatula until they became integrated. After heating the liquid of the mixture to 70°C or higher, 0.4 g (equivalent to 0.1% by weight) of κ-carrageenan (product name: Kappa Type Carrageenan, manufactured by Unitec Foods Co., Ltd.) was added. Then, it was mixed with a spatula or the like until viscosity appeared (about 5 minutes). To this, while still hot and using the residual heat, 50 g of sugar (product name: Superior White Sugar, manufactured by DM Mitsui Sugar Co., Ltd.) and 20 g of kinako (product name: Kinako, manufactured by Itochu Top Value Co., Ltd.) were added and stirred. Furthermore, an appropriate amount of kinako was added for coloring and mixed. At this time, it contained about 3.1888 to 4.2517% by weight of okara equivalent to dry okara. (For example, 100×0.15 / (100 + 300 + 0.4 + 50 + 20) = 0.031888. 100×0.2 / (100 + 300 + 0.4 + 50 + 20) = 0.042517.) Furthermore, mochi, mochi balls, tapioca, etc. may be added, but here, several mochi balls formed by kneading mochi flour (product name: Mochi Flour, manufactured by Itochu Top Value Co., Ltd.) with water, boiling them, and cooling them in cold water were added. When this soy milk powder was subjected to sensory evaluation, it was confirmed that those using any thickening agent had a grainy feeling similar to the grainy feeling of azuki beans in the soy milk powder. Here, since okara is used instead of azuki beans, it can be said to be a health food because it contains less carbohydrates and more protein. In such a soy milk powder, in terms of okara equivalent to dry okara, about 0.5% by weight or more is preferable, about 1% by weight or more is preferable, about 1.5% by weight or more is preferable, about 2% by weight or more is preferable, about 2.5% by weight or more is preferable. Also, in terms of okara equivalent to dry okara, about 15% by weight or less is preferable, about 10% by weight or less is preferable, about 8% by weight or less is preferable, about 5% by weight or less is preferable.

Explanation of Symbols

[0043] 1 2 3 4 5 6 7 8 9 a b c Plot S Approximate Straight Line L Distance between Point and Straight Line

Claims

1. 1 to 15% by weight of okara (or soy powder) of 35 mesh or more, and 0.1 to 1% by weight of at least one or more selected from the group consisting of κ-carrageenan, λ-carrageenan, xanthan gum, and gellan gum, and water, and a liquid food containing the same.

2. The liquid food according to claim 1, wherein the group consists of κ-carrageenan and / or λ-carrageenan.

3. The liquid food according to claim 1, wherein in the viscosity measurement performed while changing the shear rate under a predetermined environment, the change in viscosity with respect to the shear rate has a predetermined characteristic.

4. The liquid food according to claim 1, which is a low-carbohydrate-containing food using okara (or soy powder) instead of a high-carbohydrate component in a high-carbohydrate-containing food.

5. The liquid food according to any one of claims 1 to 4, characterized by having a grainy feeling.

6. The liquid food according to claim 5, further comprising a component capable of adding at least one or more of sweetness, saltiness, sourness, bitterness, and umami.

7. The liquid food according to claim 5, characterized by being vegetarian-friendly.

8. The liquid food according to claim 5, characterized by being vegan-friendly.

9. The liquid food according to claim 5, characterized by being gluten-free.

10. A method for producing the liquid food according to claim 5, comprising: a step of adding 1 to 15% by weight of okara (or soy powder) of 35 mesh or more to water or a liquid component containing water; and a step of further adding at least one or more selected from the group consisting of 0.1 to 1% by weight of κ-carrageenan, λ-carrageenan, xanthan gum, and gellan gum.

11. The method according to claim 10, further comprising a step of adding at least one or more of sweetness, saltiness, sourness, bitterness, and umami.

12. The method according to claim 10, wherein the group consists of κ-carrageenan and / or λ-carrageenan.

13. A method for evaluating the grainy feeling of the liquid food according to claim 5, comprising: using a cone-plate rotational viscometer, plotting a double logarithmic graph of the base tone in which the viscosity decreases as the shear rate increases in the viscosity measured while changing the shear rate at a predetermined temperature; a step of plotting a double logarithmic graph of the base tone in which the viscosity decreases as the shear rate increases in the viscosity measured while changing the shear rate at a predetermined temperature; a step of approximating the shear rate dependence of viscosity to a straight line from a low shear rate; a step of calculating the distance between the plot of the next higher shear rate used for the linear approximation and the straight line obtained by the approximation; A method for evaluating the feeling of unevenness, comprising:

14. The evaluation method according to claim 13, further comprising a step of calculating a length from the first low shear rate to the shear rate of the plot finally used for the linear approximation on the straight line obtained by the approximation for the distance.

15. The evaluation method according to claim 14, further comprising a step of comparing the distance with the length.

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