Plant protein-containing food, method for producing plant protein-containing food and composition for plant protein-containing food

Abstract

To provide plant protein-containing foods that have excellent flavor or texture even when containing plant protein at high concentrations, a method for producing plant protein-containing foods, and a composition for plant protein-containing foods.SOLUTION: Plant protein-containing foods containing pea protein and soybean protein are provided. The plant protein-containing foods may further contain at least one of oat protein, chickpea protein, and broad bean protein.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a vegetable protein-containing food containing vegetable protein, a method for producing the vegetable protein-containing food, and a composition for the vegetable protein-containing food. [Background technology]

[0002] In recent years, the need for protein intake has been increasing for reasons such as strengthening the immune system, preventing muscle loss, and beauty. At the same time, the needs for protein intake forms are also diversifying, and there is an increase in protein-fortified foods in which protein is added to foods that do not normally contain protein (e.g., soup, cookies, etc.).

[0003] For example, Patent Document 1 describes an acidic food such as yogurt that contains bean protein and animal protein.

[0004] Currently, the main sources of protein are milk and collagen, which contain animal proteins, and soy, which contains plant proteins, but these contain allergens and do not necessarily have a good flavor.In addition, it is predicted that the supply of animal proteins will become tight in the future.

[0005] Due to the above circumstances, there is an increasing demand for protein-containing foods that contain plant proteins other than soy.

[0006] For example, Patent Document 2 describes high-protein noodles that contain a protein material containing at least one of broad bean protein, chickpea protein, and mung bean protein, and grain flour, with the protein material content exceeding 10% by mass relative to the grain flour.

[0007] Broad bean protein, chickpea protein, and mung bean protein are allergen-free, have relatively good flavor and processability, and are easy to add to foods. However, depending on the form of the food, increasing the amount of these proteins added may have a negative impact on flavor, texture, and processability. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2022-083202 [Patent Document 2] Japanese Patent Publication No. 2022-088855 Summary of the Invention [Problem to be solved by the invention]

[0009] The object of the present invention is to provide a vegetable protein-containing food that has a good flavor or texture even when it contains a high concentration of vegetable protein, a method for producing the vegetable protein-containing food, and a composition for the vegetable protein-containing food. [Means for solving the problem]

[0010] The present invention is a plant protein-containing food product containing at least one of pea protein, mung bean protein, oat protein, chickpea protein, and fava bean protein.

[0011] The vegetable protein-containing food preferably contains at least the pea protein and the mung bean protein.

[0012] The present invention relates to a method for producing a plant protein-containing food, which comprises producing a plant protein-containing food using at least one of pea protein, mung bean protein, oat protein, chickpea protein, and fava bean protein.

[0013] In the method for producing a vegetable protein-containing food, it is preferable to use at least the pea protein and the mung bean protein.

[0014] The present invention relates to a vegetable protein-containing food composition containing at least one of pea protein, mung bean protein, oat protein, chickpea protein, and fava bean protein.

[0015] The vegetable protein-containing food composition preferably contains at least the pea protein and the mung bean protein. [Effects of the Invention]

[0016] The present invention makes it possible to provide a vegetable protein-containing food that has a good flavor or texture even when it contains a high concentration of vegetable protein, a method for producing the vegetable protein-containing food, and a composition for the vegetable protein-containing food. DETAILED DESCRIPTION OF THE INVENTION

[0017] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes an embodiment of the present invention. The embodiment is an example of implementing the present invention, and the present invention is not limited to the embodiment.

[0018] <Food containing plant protein> The vegetable protein-containing food according to this embodiment contains at least one of pea protein, mung bean protein, oat protein, chickpea protein, and fava bean protein. The vegetable protein-containing food according to this embodiment contains at least pea protein and mung bean protein, and may further contain at least one of oat protein, chickpea protein, and fava bean protein.

[0019] The present inventors have discovered that adding at least one of pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein when preparing a vegetable protein-containing food product can result in a vegetable protein-containing food product that has a good flavor or texture even when containing a high concentration of vegetable protein. They have also discovered that adding at least pea protein and mung bean protein in combination can result in a vegetable protein-containing food product with an even better flavor or texture, and that adding at least one of oat protein, chickpea protein, and broad bean protein in combination can result in a vegetable protein-containing food product with an even better flavor or texture. Proteins from beans such as pea, mung bean, broad bean, and chickpea, as well as oat protein, are allergen-free, have relatively good flavor and processability, and are easy to add to foods.

[0020] The vegetable protein-containing food according to this embodiment preferably contains pea protein, mung bean protein, oat protein, and broad bean protein, and more preferably contains pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein, in view of better flavor and other properties.

[0021] Pea protein is a protein isolated from peas, which are a plant of the Fabaceae subfamily. There are no particular limitations on the pea protein used, but powdered pea protein is preferred, and pea protein with a protein content of 70% by mass or more is preferred.

[0022] Mung bean protein is a protein isolated from mung beans. Mung beans are a plant of the Fabaceae subfamily. There are no particular restrictions on the mung bean protein used, but powdered mung bean protein is preferred, and one with a protein content of 65% by mass or more is preferred.

[0023] Broad bean protein is a protein isolated from broad beans, which are legumes. There are no particular limitations on the broad bean protein used, but powdered broad bean protein is preferred, with a protein content of 70% by mass or more.

[0024] Oat protein is a protein obtained from oats (or oats). Oats are the seeds of the oat, a plant in the Poaceae family. Oat protein can be obtained, for example, by separating and concentrating the proteins contained in oats through enzymatic treatment or hydrolysis.

[0025] Chickpea protein is a protein isolated from chickpeas, which are a plant of the Fabaceae subfamily. There are no particular limitations on the chickpea protein used, but powdered chickpea protein is preferred, with a protein content of 50% by mass or more, and more preferably 60% by mass or more.

[0026] The vegetable protein-containing food according to this embodiment may contain vegetable proteins other than pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein, as well as vegetable proteins other than soy protein. Examples of vegetable proteins other than soy protein include peanuts, ruby, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, locust beans, barley, wheat, rye, rice, corn, potato, sweet potato, chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconut, grape seeds, red kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cottonseed, flaxseed, sesame, etc. Among these, lentils, corn, chia, sunflower seeds, etc. are preferred because they do not contain allergens. These vegetable proteins other than soybean protein may be contained alone or in combination of two or more.

[0027] When a vegetable protein-containing food contains pea protein, the pea protein content in the vegetable protein-containing food is, for example, in the range of 1 to 90% by mass, and preferably in the range of 4 to 50% by mass, relative to the mass of the vegetable protein-containing food. If the pea protein content is less than 1% by mass relative to the mass of the vegetable protein-containing food, the protein content may be too low, and if it exceeds 90% by mass, it may have an adverse effect on processing suitability.

[0028] When the vegetable protein-containing food contains mung bean protein, the content of mung bean protein in the vegetable protein-containing food is, for example, in the range of 1 to 90% by mass, preferably in the range of 4 to 50% by mass, relative to the mass of the vegetable protein-containing food. If the content of mung bean protein is less than 1% by mass relative to the mass of the vegetable protein-containing food, the protein content may be too low, and if it exceeds 90% by mass, it may have an adverse effect on processing suitability.

[0029] When a vegetable protein-containing food contains oat protein, the oat protein content in the vegetable protein-containing food is, for example, in the range of 1 to 80% by mass, preferably 1 to 50% by mass, relative to the mass of the vegetable protein-containing food. If the oat protein content is less than 1% by mass relative to the mass of the vegetable protein-containing food, the protein content may be too low, and if it exceeds 80% by mass, it may have an adverse effect on processing suitability.

[0030] When the plant protein-containing food contains chickpea protein, the chickpea protein content in the plant protein-containing food is, for example, in the range of 1 to 80% by mass, and preferably in the range of 1 to 50% by mass, relative to the mass of the plant protein-containing food. If the chickpea protein content is less than 1% by mass relative to the mass of the plant protein-containing food, the protein content may be too low, and if it exceeds 80% by mass, it may have an adverse effect on processability.

[0031] When a vegetable protein-containing food contains broad bean protein, the broad bean protein content in the vegetable protein-containing food is, for example, in the range of 1 to 90% by mass, preferably 1 to 50% by mass, relative to the mass of the vegetable protein-containing food. If the broad bean protein content is less than 1% by mass relative to the mass of the vegetable protein-containing food, the protein content may be too low, and if it exceeds 90% by mass, it may have an adverse effect on processing suitability.

[0032] The vegetable protein-containing food is not particularly limited as long as it contains vegetable protein. Examples of vegetable protein-containing foods include beverages such as soup, soy milk, and jelly drinks, margarines such as margarine, jam, and peanut butter, confectioneries such as cookies and biscuits, breads such as white bread, French bread, sweet rolls, table rolls, croissants, Danish pastries, steamed bread, bagels, and pancakes, noodles such as Chinese noodles, udon, soba, pasta, and rice vermicelli, and frozen desserts such as ice cream, popsicles, ice milk, and lacto ice cream. Among these, confectioneries and frozen desserts are preferred.

[0033] The protein content in the vegetable protein-containing food according to this embodiment is, for example, in the range of 0.1 to 80% by mass, and preferably in the range of 4 to 50% by mass, relative to the total mass of the vegetable protein-containing food. If the protein content in the vegetable protein-containing food is less than 0.1% by mass relative to the total mass of the vegetable protein-containing food, the protein content may be too low, while if it exceeds 80% by mass, it may have a negative effect on processing suitability and flavor.

[0034] The vegetable protein-containing food according to this embodiment may contain, in addition to pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein, and vegetable proteins other than soy protein, other ingredients such as grain flour, bean flour, sugars, salts, oils and fats, etc. The blending amounts of the other ingredients may follow standard methods for producing various vegetable protein-containing foods, and are not particularly limited.

[0035] The vegetable protein-containing food according to this embodiment is a food that has a good flavor or texture even when it contains vegetable protein at a high concentration.

[0036] <Method of producing vegetable protein-containing foods> The method for producing a vegetable protein-containing food according to this embodiment is a method for producing a vegetable protein-containing food using at least one of pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein. The method for producing a vegetable protein-containing food according to this embodiment uses at least pea protein and mung bean protein, and may further use at least one of oat protein, chickpea protein, and broad bean protein.

[0037] Alternatively, the method for producing a plant protein-containing food according to this embodiment is a method for producing a plant protein-containing food using a plant protein-containing food composition containing at least one of pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein. The method for producing a plant protein-containing food according to this embodiment may be a method for producing a plant protein-containing food using a plant protein-containing food composition containing at least pea protein and mung bean protein, or a method for producing a plant protein-containing food using a plant protein-containing food composition containing pea protein, mung bean protein, and at least one of oat protein, chickpea protein, and broad bean protein.

[0038] The method for producing the vegetable protein-containing food is not particularly limited and may be any conventional method for producing various vegetable protein-containing foods.

[0039] Soup, which is an example of a vegetable protein-containing food according to this embodiment, can be obtained by adding, mixing, and stirring commercially available soup powder, pea protein, mung bean protein, and, if necessary, at least one of oat protein, chickpea protein, and broad bean protein to a beverage solvent such as water or hot water.

[0040] The water is not particularly limited, but examples include tap water, pure water, soft water, and hard water.

[0041] Soy milk, which is an example of a vegetable protein-containing food according to this embodiment, can be obtained, for example, by adding pea protein, mung bean protein, and, if necessary, at least one of oat protein, chickpea protein, and fava bean protein to commercially available soy milk, mixing, and stirring the mixture.

[0042] The method for producing a vegetable protein-containing food according to this embodiment makes it possible to produce a vegetable protein-containing food that has a good flavor or texture even when it contains a high concentration of vegetable protein.

[0043] <Vegetable protein-containing food composition> The vegetable protein-containing food composition according to this embodiment is a composition containing at least one of pea protein, mung bean protein, oat protein, chickpea protein, and fava bean protein. Also, the vegetable protein-containing food composition according to this embodiment is a composition containing at least pea protein and mung bean protein, and may further contain at least one of oat protein, chickpea protein, and fava bean protein.

[0044] The vegetable protein-containing food composition according to this embodiment may contain a vegetable protein other than soy protein as a vegetable protein other than pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein. These vegetable proteins other than soy protein may be contained alone or in combination of two or more.

[0045] The vegetable protein-containing food composition of this embodiment may be added to a vegetable protein-containing food so that at least one of pea protein, mung bean protein, oat protein, chickpea protein, and fava bean protein is present in the above-mentioned amount.

[0046] In the vegetable protein-containing food composition according to this embodiment, when the composition contains pea protein and mung bean protein, the content of mung bean protein is in the range of 10 to 1000% by mass, preferably 20 to 500% by mass, relative to the pea protein content. If the content of mung bean protein is less than 10% by mass or more than 1000% by mass relative to the pea protein content, the flavor may be unfavorable.

[0047] In the vegetable protein-containing food composition according to this embodiment, when the composition contains pea protein or mung bean protein and oat protein, the content of the oat protein is in the range of 1 to 500% by mass, preferably 1 to 200% by mass, relative to the content of the pea protein or mung bean protein. If the content of the oat protein is less than 1% by mass or more than 500% by mass relative to the content of the pea protein or mung bean protein, the flavor may be unfavorable.

[0048] In the vegetable protein-containing food composition according to this embodiment, when the composition contains pea protein or mung bean protein and chickpea protein, the chickpea protein content is in the range of 1 to 500% by mass, preferably 1 to 200% by mass, relative to the pea protein or mung bean protein content. If the chickpea protein content is less than 1% by mass or more than 500% by mass relative to the pea protein or mung bean protein content, the flavor may be unfavorable.

[0049] In the vegetable protein-containing food composition according to this embodiment, when the composition contains pea protein or mung bean protein and broad bean protein, the broad bean protein content is in the range of 1 to 500% by mass, preferably 1 to 200% by mass, relative to the pea protein or mung bean protein content. If the broad bean protein content is less than 1% by mass or more than 500% by mass relative to the pea protein or mung bean protein content, the flavor may be unfavorable.

[0050] The vegetable protein-containing food composition according to this embodiment may contain other ingredients such as grain flour, bean flour, sugars, salts, oils and fats, in addition to pea protein, mung bean protein, oat protein, chickpea protein, broad bean protein, and vegetable proteins other than soy protein.

[0051] In the vegetable protein-containing food composition of this embodiment, the content of other ingredients is, for example, in the range of 0 to 99 mass%, preferably 50 to 96 mass%, relative to the total amount of the vegetable protein-containing food composition.

[0052] The form of the vegetable protein-containing food composition according to this embodiment is not particularly limited, and may be, for example, any of granular, powdery, solid, and the like.

[0053] The vegetable protein-containing food composition according to this embodiment can be used to prepare vegetable protein-containing foods by adding it as a powder or by adding it after dissolving or dispersing it in water or the like.

[0054] By using the vegetable protein-containing food composition according to this embodiment, vegetable protein-containing foods that have a good flavor or texture even when containing vegetable protein at a high concentration can be produced. [Example]

[0055] EXAMPLES The present invention will be explained in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0056] <Examples 1 to 10 and Comparative Examples 1 to 6> [Making protein-enriched soup] The vegetable proteins used were soy protein powder (protein content: 83% by mass), pea protein powder A (protein content: 80% by mass), pea protein powder B (protein content: 79% by mass), chickpea protein powder (protein content: 63% by mass), mung bean protein powder (protein content: 75% by mass), oat protein powder (protein content: 57% by mass), and fava bean protein powder (protein content: 84% by mass). These were mixed in the amounts (grams) shown in Table 1 to prepare a vegetable protein-containing food composition, a soup powder. This was then mixed with 12 g of commercially available soup powder (Pokka Sapporo, Corn Soup), poured with 150 mL of boiling water, and stirred with a spoon for 10 seconds. After waiting for 1 minute, a protein-enriched soup was obtained. Pea protein powder A was produced in Europe, and pea protein powder B was produced in North America.

[0057] The taste (flavor) of the protein-enriched soup was evaluated according to the following criteria. The results are shown in Table 1. The sensory evaluation was conducted by a panel of eight people.

[0058] [Evaluation criteria] (Taste (flavor)) 5: Very good 4: Good 3: Normal 2: Not defective, but something feels strange 1: Defective

[0059] [Table 1]

[0060] In this way, by using pea protein and mung bean protein, and further by using at least one of oat protein, chickpea protein, and broad bean protein, it was possible to obtain a protein-enriched soup that contains vegetable proteins at a high concentration but still has a good flavor.

[0061] <Examples 11 to 14, Comparative Examples 7 to 12> [Production of protein-enriched soy milk] The vegetable proteins used were pea protein powder A (protein content: 80% by mass), pea protein powder B (protein content: 79% by mass), chickpea protein powder (protein content: 63% by mass), mungbean protein powder (protein content: 75% by mass), oat protein powder (protein content: 57% by mass), and fava bean protein powder (protein content: 84% by mass), and were mixed in the amounts (grams) shown in Table 2 to prepare powder mixtures. These mixtures were then added to commercially available prepared soy milk (Kikkoman Corporation, prepared soy milk) or commercially available unsweetened soy milk (Kikkoman Corporation, unsweetened soy milk), and treated at a pressure of 150 bar using a pressure homogenizer (SMT Corporation, LAB1000) to obtain protein-enriched soy milk.

[0062] The taste (flavor) of the protein-enriched soy milk was evaluated according to the following criteria. The results are shown in Table 2. The sensory evaluation was conducted by a panel of eight people.

[0063] [Evaluation criteria] (Taste (flavor)) 5: Very good 4: Good 3: Normal 2: Not defective, but something feels strange 1: Defective

[0064] [Table 2]

[0065] <Examples 15 and 16, Comparative Examples 13 and 14> [Making a spread] As vegetable proteins, pea protein powder A (protein content: 80% by mass), pea protein powder B (protein content: 79% by mass), chickpea protein powder (protein content: 63% by mass), mungbean protein powder (protein content: 75% by mass), oat protein powder (protein content: 57% by mass), and broad bean protein powder (protein content: 84% by mass) were used and mixed in the amounts (grams) shown in Table 3 to prepare a powder mixture, and each raw material was mixed manually using a spatula.

[0066] The taste (flavor) of the resulting spreads was evaluated according to the following criteria. The results are shown in Table 3. The sensory evaluation was conducted by a panel of eight people.

[0067] [Evaluation criteria] (Taste (flavor)) 5: Very good 4: Good 3: Normal 2: Not defective, but something feels strange 1: Defective

[0068] [Table 3]

[0069] <Examples 17 to 18, Comparative Examples 15 to 17> [Cookie making] As vegetable proteins, pea protein powder A (protein content: 80% by mass), pea protein powder B (protein content: 79% by mass), chickpea protein powder (protein content: 63% by mass), mungbean protein powder (protein content: 75% by mass), oat protein powder (protein content: 57% by mass), and fava bean protein powder (protein content: 84% by mass) were used and mixed in the amounts (grams) shown in Table 4 to prepare powder mixtures, and cookies were made by the method described below.

[0070] (How to make cookies) (1) The whole eggs, water, and margarine shown in Table 4 were mixed using a wooden spatula. (2) A mixture of powdered ingredients (soft flour, granulated sugar, modified starch, powdered oil, skim milk powder, baking powder, emulsifier, salt, vegetable protein) was added to (1) and mixed with a wooden spatula to obtain cookie dough. (3) The cookie dough was rolled out to a thickness of 5 mm and cut into circles with a diameter of approximately 35 mm using a mold. (4) The cut-out cookie dough was baked in an oven (180°C, 10 minutes).

[0071] The taste (flavor) of the resulting cookies was evaluated according to the following criteria. The results are shown in Table 4. The sensory evaluation was conducted by a panel of eight people.

[0072] [Evaluation criteria] (Taste (flavor)) 5: Very good 4: Good 3: Normal 2: Not defective, but something feels strange 1: Defective

[0073] [Table 4]

[0074] <Examples 19 to 20, Comparative Examples 18 to 19> [Making bread] As vegetable proteins, pea protein powder A (protein content: 80% by mass), pea protein powder B (protein content: 79% by mass), chickpea protein powder (protein content: 63% by mass), mungbean protein powder (protein content: 75% by mass), oat protein powder (protein content: 57% by mass), and broad bean protein powder (protein content: 84% by mass) were used. Bread was made using a home bakery in the amounts (grams) shown in Table 5.

[0075] The taste (flavor) of the resulting bread was evaluated according to the following criteria. The results are shown in Table 5. The sensory evaluation was conducted by eight panelists.

[0076] [Evaluation criteria] (Taste (flavor)) 5: Very good 4: Good 3: Normal 2: Not defective, but something feels strange 1: Defective

[0077] [Table 5]

[0078] <Examples 21 to 22, Comparative Examples 20 to 22> [Making Chinese noodles] Chinese noodles were produced using the vegetable proteins pea protein powder A (protein content: 80% by mass), pea protein powder B (protein content: 79% by mass), chickpea protein powder (protein content: 63% by mass), mungbean protein powder (protein content: 75% by mass), oat protein powder (protein content: 57% by mass), and broad bean protein powder (protein content: 84% by mass) in the blending ratios (parts by mass) shown in Table 6 by the method described below.

[0079] (How to make Chinese noodles) (1) The raw materials were mixed according to the composition shown in Table 6 using a tabletop mixer (Kenmix, manufactured by Aikosha Seisakusho). (2) The dough was combined and rolled using a roll-type noodle machine (Marukiku Menki, small noodle machine). (3) Using the same roll-type noodle making machine, the noodles were cut into noodles with a #22 square blade to a thickness of approximately 1.6 mm and then cut into pieces of approximately 30 cm. (4) After boiling in boiling water for 2 minutes, the noodles were cooled in ice water to obtain Chinese noodles.

[0080] The taste (flavor) of the resulting Chinese noodles was evaluated according to the following criteria. The results are shown in Table 6. The sensory evaluation was conducted by eight panelists.

[0081] [Evaluation criteria] (Taste (flavor)) 5: Very good 4: Good 3: Normal 2: Not defective, but something feels strange 1: Defective

[0082] [Table 6]

[0083] <Examples 23 to 24, Comparative Examples 23 to 24> [Making plant-based ice cream] The vegetable proteins used were pea protein powder A (protein content: 80% by mass), pea protein powder B (protein content: 79% by mass), chickpea protein powder (protein content: 63% by mass), mungbean protein powder (protein content: 75% by mass), oat protein powder (protein content: 57% by mass), and broad bean protein powder (protein content: 84% by mass), and the blending ratios (% by mass) shown in Table 7 were used to produce vegetable ice cream using the following procedure.

[0084] (Plant-based ice cream making procedure) (1) Soy milk is mixed with powders (granulated sugar, starch hydrolysate, vegetable protein, thickening polysaccharides) to obtain a preliminary mixture. (2) Heat the premix (to reach 45°C). (3) Add edible oil or fat to the heated premix and mix to obtain a mixture. (4) The mixture is homogenized (high-pressure homogenizer (LAB1000, manufactured by SMT Co., Ltd.) 500 bar). (5) The homogenized mixture is sterilized (68°C, 30 minutes). (6) The sterilized mixture is cooled to 20°C with running water, and then aged overnight (16 hours) in a refrigerator (4±1°C) to obtain an ice cream mix. (7) Add vanilla extract to the ice cream mix. (8) This ice cream mix is ​​frozen using an ice cream maker (FMI, Hypertron Mini HTF-3). (9) Fill into containers and quickly freeze (-60°C, 30 minutes). (10) The mixture was transferred to a freezer at -20°C and stored for 16 hours to obtain vegetable ice cream.

[0085] The taste (flavor) of the resulting vegetable ice cream was evaluated according to the following criteria. The results are shown in Table 7. The sensory evaluation was conducted by eight panelists.

[0086] [Evaluation criteria] (Taste (flavor)) 5: Very good 4: Good 3: Normal 2: Not defective, but something feels strange 1: Defective

[0087] [Table 7]

[0088] In this way, by using pea protein and mung bean protein, and further by using at least one of oat protein, chickpea protein, and broad bean protein, it was possible to obtain protein-enriched soy milk that has a good flavor even when it contains a high concentration of vegetable protein.

[0089] From the above results, it is clear that the examples provided vegetable protein-containing foods that had good flavor and texture even when they contained high concentrations of vegetable protein.

Claims

1. A vegetable protein-containing food product characterized by containing at least one of pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein.

2. The vegetable protein-containing food according to claim 1, A vegetable protein-containing food characterized by containing at least the pea protein and the mung bean protein.

3. A method for producing a vegetable protein-containing food, comprising producing the vegetable protein-containing food using at least one of pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein.

4. 4. A method for producing the vegetable protein-containing food according to claim 3, comprising: A method for producing a vegetable protein-containing food, characterized by using at least the pea protein and the mung bean protein.

5. A vegetable protein-containing food composition, characterized by containing at least one of pea protein, mung bean protein, oat protein, chickpea protein, and broad bean protein.

6. The vegetable protein-containing food composition according to claim 5, A vegetable protein-containing food composition comprising at least the pea protein and the mung bean protein.

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