Food composition containing single-celled soybean and processed soybean food using the same

Abstract

To provide foods capable of solving protein deficiency worried in the future and insufficient intake of dietary fibers which are sixth nutrients effective for lifestyle-related diseases peculiar to modern people.SOLUTION: The present invention relates to a composition for food containing unicellular soybean in which unicellular soybean is dispersed in an aqueous solution in which dietary fiber having a gelling function is dissolved, wherein the dietary fiber is one or more selected from agar, carrageenan, gellan gum, tamarind seed gum, pectin, methylcellulose, hydroxypropylmethylcellulose, xanthan gum, glucomannan, and galactomannan, and a soybean processed food using the same.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for producing a food product containing single-celled soybeans that have been decomposed into a state that is easily absorbed by the human body, and that contain nutritional components including nutrients that are essential for the maintenance of life in living organisms, as well as functional components that are not nutrients but are effective in maintaining health, such as antioxidant properties and inhibitors of the action of harmful substances, and to a food product using the same. [Background technology]

[0002] It is known worldwide that dietary habits and food culture are influenced by the economic and social environment and trends, and Japanese dietary habits and food culture are no exception and have changed over time (e.g., Non-Patent Documents 1 to 4). Since the Meiji era, Japan has been Westernizing in every aspect, and Western cuisine has been actively introduced. However, during the period of high economic growth in the late 1900s, the Westernization of food and the shift away from Japanese food accelerated, resulting in a noticeable decrease in the intake of grains, mainly rice, and an increase in the intake of meat, dairy products, eggs, and fruits. In addition, the influx of foreign cuisines, not limited to Western cuisine, and the fusion of cuisines from various countries, led to an expansion of dietary diversification, and dramatic changes in Japanese dietary habits. Even after 1980, when economic growth slowed, no change was observed in the trend of decreasing grain intake, increasing meat, dairy and egg intake, and dietary diversification. New trends were also observed, such as a decrease in seafood intake due to a further shift away from Japanese food, and an increase in vegetable intake due to repeated health food booms caused by concerns about obesity due to increased intake of animal protein and fat.

[0003] There is growing concern that these changes in diet and food culture are not necessarily good, as they not only lead to obesity, particularly in Western countries where people consume large amounts of animal protein and fat, but also contribute to lifestyle-related diseases (e.g., Non-Patent Document 5). Furthermore, the working and living environments that have changed dramatically due to the globalization of the economy and society are also factors in lifestyle-related diseases, and an increase in the number of people with lifestyle-related diseases has become apparent. However, since it is difficult to improve these environments and eliminate lack of exercise, efforts have begun to be made to improve diet, which is relatively easy to tackle.

[0004] Therefore, since the early 2000s, Japanese people's health consciousness towards food has not just become a fad, Foods have come to be recognized as essential to daily life. In particular, there has been a marked trend toward consuming not only life-sustaining nutrients but also vegetables and fruits that focus on vitamins, minerals, and functional components such as dietary fiber, polyphenols, and carotenoids. This trend is largely due to the fact that nutrients such as vitamins A, C, and E have the ability to suppress the generation of "active oxygen species" that oxidize cells and tissues in the body and cause lifestyle-related diseases, while functional components such as dietary fiber and polyphenols have been reported to be effective in preventing aging, lifestyle-related diseases, and improving immunity. In 2001, the Health Function Food System was established, allowing so-called health foods, especially those with clear and safe functions, to display their functional claims. Furthermore, the Basic Act on Food Education, which aimed to improve Japan's poor eating habits, was enacted in 2005, and this has clearly highlighted the health-conscious attitude of Japanese people toward food.

[0005] However, dietary habits are now not only influenced by this health-conscious trend, but are also strongly influenced by changes in the social environment, such as the promotion of global environmental protection, as represented by the Sustainable Development Goals (SDGs), destruction of the global environment due to global warming and the excessive use of pesticides, global population growth mainly in developing countries, demographic changes due to aging mainly in developed countries, the spread of COVID-19 infections, and religious dietary diversification (e.g., Non-Patent Documents 3 and 6-9). In particular, activities to protect the global environment are affecting production activities in all industries, and, due to the synergistic effects of the global population growth and demographic changes mentioned above, are bringing about changes in everyday dietary habits.

[0006] The promotion of global environmental protection calls for all industries to reduce carbon dioxide (CO2) emissions, a greenhouse gas believed to be a cause of global warming. This has led to changes in production technologies in the livestock industry, which supplies animal foods such as meat and dairy, which provide animal protein and lipids; agriculture, which supplies plant foods such as vegetables and fruits, which are central to health foods; and the fisheries industry, which supplies plant and animal foods such as algae, which are rich in dietary fiber, and seafood, which are sources of animal protein. These changes are limiting the types and quantities of food that can be produced, significantly affecting diets. There are also concerns that the outbreak of viruses caused by ice melting due to global warming and the destruction of ecosystems by pesticides will also have a similar impact on diets. In particular, the livestock industry is facing restrictions on animal food production, as the production and transportation of beef, pork, and chicken meat, as well as the massive deforestation caused by agricultural land development to increase meat production, contribute to global warming and environmental destruction such as desertification.

[0007] In particular, in the livestock industry, the production and transportation of animal foods releases large amounts of CO2, a greenhouse gas, and deforestation to develop agricultural land to increase production inhibits plant CO2 absorption and oxygen (O2) production through photosynthesis, potentially causing droughts and heavy rains, which could be detrimental to the current diet, which consumes large amounts of animal foods, a source of protein.In the fisheries industry, although the intake of seafood is decreasing, it is believed that the production of animal foods, a source of protein, will be greatly affected by rising sea temperatures, changes in ocean currents, and changes in ecosystems due to melting ice caused by global warming, as well as the destruction of fishery resources due to marine pollution such as microplastics.

[0008] In this situation, there are also problems such as drought, food shortages, and large amounts of food waste, and food shortages caused by the global population growth in developing countries remain serious and unresolved. Meanwhile, in developed countries, the rapid increase in the elderly population has created a demand for protein to prevent frailty and sarcopenia in the elderly. The increased food supply required for these needs is likely to affect dietary habits.

[0009] In addition, during the COVID-19 pandemic, the spread of infection in meat processing facilities has stimulated consumer psychology, creating the misconception that meat is the source of infection, leading to a decrease in meat consumption and increased demand for meat alternatives such as soy meat.

[0010] Furthermore, with the globalization of religion, foods that do not use animal products are becoming more widespread, and diets that limit the intake of meat, seafood, and other foods are becoming more prevalent. This is due to the fact that vegetarians, vegans, and halal people, who abstain from eating animal products for religious reasons, are now living all over the world, and the number of restaurants catering to these people has increased, leading to a widespread reputation for animal-free diets as healthy. Furthermore, there is a trend toward animal-free diets being more accepted by the general consumer from the perspectives of environmental protection and animal ethics, which respect life. Here, as mentioned above, animal-free diets are effective in protecting the global environment because, in the livestock industry, they reduce the greenhouse effect of the large amounts of CO2 emitted during the production and transportation of beef, pork, chicken, and other meats, and also because they eliminate the need for agricultural land development to increase meat production.

[0011] As such, the impact of current social changes in Japan and around the world on diets is wide-ranging. One of the most important issues is the quality of protein, one of the three major nutrients essential for human life and the building blocks of living organisms. While environmental conservation measures are currently restricting the production of meat and dairy products, which support our current diet, and even reducing their production, they are also restricting the production of essential seafood, making it difficult to secure animal protein. Furthermore, the growing global population and the aging population are creating greater protein demands. Furthermore, the expansion of vegetarian, vegan, and halal diets, while excluding animal products, does not mean that protein, one of the three major nutrients, is unnecessary for life and a healthy lifestyle; rather, it means that plant-based protein intakes are increasing. These factors are acting synergistically, leading to estimates that global protein intake will reach 1.5 times its current level by 2050, resulting in a shortage of protein, especially animal protein, and leading to talk of a "protein crisis."

[0012] Various countermeasures are being considered, but increasing the production of animal protein is considered difficult due to conflicts with protecting the global environment and from the perspective of animal ethics that respect the lives of animals, and hopes are being placed on alternative proteins to animal proteins such as meat, dairy, and seafood. Types of alternative proteins include plant-based proteins made from legumes such as soybeans and peas, microbial fermented proteins produced by fermentation using microorganisms, and cultured proteins that artificially produce meat through cell culture, and currently, approximately 80% of companies manufacture and sell plant-based alternative proteins. Demand for alternative proteins includes markets for satisfying protein needs with foods such as tofu, thick fried tofu, fried tofu, freeze-dried tofu, tofu cakes, yuba skin, and tofu hamburgers, thereby replacing animal protein with vegetable protein; markets for satisfying protein needs with meat substitutes such as hamburgers, meatballs, and ham made from soybeans, peas, and other pulses that have been given the texture of meat, thereby replacing animal protein with vegetable protein; and markets for satisfying protein needs with fresh meat substitutes that have the characteristic texture of meat, such as chewiness, odor, and juices, thereby replacing animal protein with vegetable protein; however, no fresh meat substitutes have yet been developed. As such, there are high hopes for a wide variety of foods based on alternative proteins, and active technological development is underway.

[0013] The current state of alternative proteins from a technical perspective can be considered in this way, but even if dietary habits are subject to constraints due to the social environment, it will be difficult for them to be accepted in the market unless the food meets consumer demand for alternative proteins. Furthermore, Japan has a food culture that differs from that of Europe and the United States, as exemplified by Japanese cuisine and shojin ryori, and it is thought that the demand for alternative proteins in Japan will be influenced by the unique consumer behavior of the Japanese people.

[0014] Therefore, we have examined consumer demand, focusing only on Japan. First, looking at the results of a survey on Japanese consumers' preferences for food, which serves as an indicator, the most important factors are domestically produced products, size / portion size, ease of preparation, taste, and price. Therefore, in order to expand the market for protein sufficiency by replacing animal protein with plant protein, it is thought that existing dishes prepared with alternative proteins will need to be at least as good as existing dishes that do not use alternative proteins in terms of effort, taste, and price.

[0015] Next, focusing on the Japanese diet, although consumption of meat, dairy, and other foods has increased, it is still far less than in Europe and the United States, and because Japanese cuisine and shojin cuisine frequently use soybeans, peas, and other pulses containing plant protein as ingredients, the demand for satisfying protein needs with meat substitutes such as hamburgers, meatballs, and ham, which are made from soybeans, peas, and other pulses to give them a meat-like texture, and replacing animal protein with plant protein, and the demand for satisfying protein needs with meat substitutes similar to fresh meat but which have the characteristic texture of meat, such as chewy texture, odor, and juice, and replacing animal protein with plant protein, is thought to be less than in Europe and the United States. Therefore, in response to protein shortages caused by societal demands such as global environmental protection, global population growth, demographic changes, and animal ethics, it is thought that there will be a shift to diets such as vegetarianism, veganism, and halal, or to health-conscious diets such as Japanese cuisine and shojin cuisine, which replace animal protein with plant protein from processed pulse foods such as tofu, rather than meat substitutes.

[0016] Thus, from the perspective of a health-conscious diet, it is necessary to consume a balanced amount of the three major nutritional elements, and even the five major nutritional elements. However, excessive intake of lipids, carbohydrates, and sodium can lead to obesity. Therefore, dietary fiber, which is known to regulate bowel movements and prevent constipation, as well as to prevent obesity by absorbing lipids, carbohydrates, sodium, etc. and excreting them from the body, is an important nutrient desired by modern people, and has come to be referred to as the sixth nutrient (e.g., Non-Patent Document 10).

[0017] This is because dietary fiber, although not digested by human digestive enzymes, not only prevents obesity but also has the following benefits: First, it has been reported that consuming 24g or more of dietary fiber per day reduces the risk of myocardial infarction, stroke, type 2 diabetes, breast cancer, gastric cancer, and colon cancer. Furthermore, dietary fiber promotes the excretion of bile acids produced from cholesterol in the body, lowering blood cholesterol levels, slowing the absorption of sugar after meals and preventing a sudden rise in blood glucose levels. It is also known to increase the proportion of beneficial intestinal bacteria, such as bifidobacteria and lactic acid bacteria, thereby improving the intestinal environment. In other words, dietary fiber has firmly established itself as an essential nutrient for preventing and improving lifestyle-related diseases specific to modern people (e.g., Non-Patent Documents 5, 10, and 11).

[0018] However, as already explained, the Westernization of the Japanese diet has led to a decline in the consumption of grains, especially rice, and a decrease in dietary fiber intake, which is estimated to be around 14g per day, but is far below the daily "target amount" of 21g or more for adult men and 18g or more for adult women in the "Dietary Reference Intakes for Japanese (2020 Edition)" formulated by the Ministry of Health, Labour and Welfare (the intake amount that current Japanese people should aim for for the time being in order to prevent the onset of lifestyle-related diseases).

[0019] Given the above, there is an urgent need to develop new foods that support a dietary lifestyle appropriate for Japanese people, taking into account changes in the social environment such as global environmental protection and population issues. [Prior art documents] [Patent documents]

[0020] [Patent Document 1] Japanese Patent Application Publication No. 7-023732 [Patent Document 2] Japanese Patent Application Publication No. 9-075026 [Patent Document 3] Japanese Patent Application Laid-Open No. 2001-161348 [Patent Document 4] Japanese Patent Application Laid-Open No. 2009-142267 [Patent Document 5 International Publication No. 2006 / 064578 [Patent Document 6 Japanese Patent Application Laid-Open No. 9-275927 [Patent Document 7 Japanese Patent Application Laid-Open No. 2000-032948 [Non-Patent Document

[0021] [Non-Patent Document 1 Matsumatsu Nobuhisa, "The Transformation of Food Culture during the High-Growth Period - Regarding the Fusion of Food -", Bulletin of the Institute of Japanese Culture, Kyoto University of Industry, Vol. 25, March 31, 2020, pp. 198-150. [Online], Academic Repository of Kyoto University of Industry, [Searched on June 2, 2024], Internet <https: / / ksu.repo.nii.ac.jp / search?page=1&size=20&sort=-createdate&search_type=0&q=%E9%AB%98%E5%BA%A6%E6%88%90%E9%95%B6%E6%9C%9F%E3%81%AB%E3%81%8A%E3%81%91%E3%82%8B%E9%A3%9F%E6%96%87%E5%8C%97%E3%81%9F%E5%A4%89%E8%A6%A3-%E9%A3%9F%E3%81%AE%E3%83%A5%E3%83%BC%E3%82%B8%E3%83%A7%E3%83%B3%E3%82%92%E3%82%81%E3%81%A6%E3%81%8B%E3%82%89%E3%80%82> [Non-Patent Document 2 Ministry of Health, Labour and Welfare, Bureau of Health, Nutrition Guidance Office, "Changes in the Nutrition and Health of the Japanese People", [Online], Ministry of Health, Labour and Welfare Homepage > Materials on Japan's Nutrition Policy > Pamphlet on Changes in the Nutrition and Health of the Japanese People (created in 2021), [Searched on June 2, 2024], Internet <https: / / www.mhlw.go.jp / stf / seisakunitsuite / bunya / 0000089299_00011.html> [Non-Patent Document 3 Hayashi Akihiro, "The Current Situation of Food Education as Seen from Recent Food Education White Papers", Bulletin of Ueda Women's Junior College, No. 47, pp. 39-56, January 31, 2024. [Online], Repository of Ueda Women's Junior College > Bulletin of Ueda Women's Junior College > No. 47, [Searched on June 2, 2024], Internet <https: / / uedawjc.repo.nii.ac.jp / search?page=1&size=20&sort=-createdate&search_type=0&q=%E8%BF%91%E5%B9%B4%E3%81%AE%E9%A3%9F%E8%82%B2%E7%9B%B4%E6%9B%B2%E3%82%82%E3%82%8B%E9%A3%9F%E8%82%B2%E7%9B%B4%E7%9A%84%E7%8E%B0%E7%8A%B6>

Non-Patent Document 4

Non-Patent Document 5

Non-Patent Document 6

Non-Patent Document 7

Non-Patent Document 8

[0022] As explained in the background art, social changes such as global environmental protection, as represented by the SDGs, global population growth, measures to combat frailty and sarcopenia due to the rapid increase in the elderly population, the impact of COVID-19, and the spread of vegetarianism, veganism, and halal vegetarianism for health management, global environmental protection, and animal ethics have led to a shift from animal protein intake to plant protein and an increase in total protein intake, raising concerns about future protein deficiencies. Furthermore, inadequate intake of dietary fiber, which has been recognized as effective against lifestyle-related diseases specific to modern people and has firmly established itself as the sixth nutrient, has become a problem. Therefore, there is an urgent need to develop new foods that support a diet that addresses these issues. Therefore, the present application aims to provide foods that can address future concerns about protein deficiencies and inadequate intake of dietary fiber, the sixth nutrient effective against lifestyle-related diseases specific to modern people. [Means for solving the problem]

[0023] To address these issues, alternative proteins to animal proteins are currently being developed, including plant alternative proteins, which are meat substitutes made from legumes such as soybeans and peas, microbial fermented proteins produced by microbial fermentation, and cultured proteins, which artificially produce meat through cell culture.Currently, approximately 80% of companies manufacture and sell plant alternative proteins, and in particular, meat substitutes made from soybeans, known as soy meat, are attracting attention.Therefore, the present inventor first focused on protein-rich soy meat and investigated and examined its characteristics.

[0024] As the definition of soy meat is not clear at present, the following soy meats were surveyed and examined: minced soy meat that substitutes for ground meat and meat-type soy meat that emphasizes the shape and texture of meat, both of which are made with powdered and / or granular soy protein made from defatted soybeans as the main ingredient, minced soy meat and meat-type soy meat that emphasizes the shape and texture of meat, minced soy meat and meat-type soy meat made by adding additives such as starch, dietary fiber, carbohydrates, edible vegetable oils and fats, seasonings, and colorings to powdered and / or granular soy protein made from defatted soybeans, as well as processed soy meat products such as ham, sausage, and hamburger steak, and various prepared dishes made with cooked soy meat.

[0025] As a result, it has been found that these various final forms of soy meat have drawbacks due to the fact that they are made from powdered soy protein and granular soy protein processed from defatted soybeans that have been subjected to oil extraction to give them a meat-like texture (e.g., Non-Patent Documents 13 to 19). This means that soy meat imparts a meat-like flavor and texture at the expense of the excellent benefits of soybeans for the human body.

[0026] The first problem is caused by the manufacturing process of defatted soybeans. In the oil extraction process used to produce defatted soybeans, soybean cells are destroyed through pretreatments such as heating, moisture adjustment, and flaking, and soybean oil is extracted using a solvent. This results in the loss of oil-soluble functional components of soybeans, such as isoflavones, saponins, lecithin, and chlorophyll. Furthermore, when soybeans are dehulled and hypocotyledonated to remove their bitterness and astringency, the parts rich in isoflavones and saponins are removed. In other words, defatted soybeans do not contain oil-soluble nutritional and functional components such as lipids, isoflavones, saponins, lecithin, and chlorophyll.

[0027] The second problem stems from the manufacturing process of granular isolated soy protein. Powdered isolated soy protein is made by concentrating only the protein from defatted soybeans, which consist of protein, carbohydrates, and fiber (okara). Water is added to the defatted soybeans to extract the water-soluble components, and acid is added to the defatted soy milk, removing the fiber. The precipitated protein is then recovered by centrifugation. This process removes a large amount of soy whey, resulting in a protein purity of approximately 90%. It has been reported that polyphenols and phytic acid, which are known to have antioxidant properties in soy whey, exert their antioxidant effects through interactions or synergies with the protein, oligosaccharides, minerals, dietary fiber, and other nutritional and functional components in soy whey. Therefore, powdered isolated soy protein from which soy whey has been removed loses the unique functions of soybeans. In addition, powdered concentrated soy protein is also produced by concentrating protein from defatted soybeans through an alcohol or acid washing process, so a large amount of soy whey is removed, resulting in a protein purity of approximately 70%, and a reduction in the functional components specific to soy. Furthermore, the same can be said for granular soy protein produced by extrusion processing of powdered isolated soy protein and / or powdered concentrated soy protein. On the other hand, in the case of granular soy protein produced directly from defatted soybeans by extrusion processing, soy whey is not discarded, and therefore the protein purity is approximately 60%, but compared to soybeans with a protein content of approximately 33%, it can be said that this soy protein has a large amount of the functional components specific to soybeans removed.

[0028] Thirdly, there is the issue of odor. In both soy proteins, the cells are destroyed during the manufacturing process, resulting in the production of hexanol and hexanal, which are responsible for the soybean odor. This makes these foods unpopular with people who dislike the soybean odor. In particular, the odorous components are noticeable in extremely small amounts, making them difficult to mask with additives.

[0029] Fourth, there is the issue of additives other than soy ingredients. Processed soy meat products such as ham, sausage, and hamburger steak, as well as various prepared dishes made with soy meat, require the addition of various ingredients to bring out their respective flavors and textures. Examples of such additives include various starches, wheat flour, breadcrumbs, carbohydrates, powdered egg whites, wheat flour, vegetable oils and fats, fruit paste, vegetable paste, etc. Foods containing these ingredients are high in calories and, apart from the use of soy protein, are considered to be far from being health-conscious foods.

[0030] As such, the development of plant-based alternative proteins using soy protein made from defatted soybeans as an alternative to animal protein, i.e., soy meat, is underway, but compared to typical Japanese solid foods made from soybeans that have not undergone oil extraction or dehulling / de-hypocotyling, such as tofu, thick tofu, fried tofu, freeze-dried tofu, tofu skin, yuba, and natto, the functional components of soy are lost and so it is not necessarily considered desirable from the perspective of a health food. Therefore, it was thought that for Japanese people who do not consume as much meat as people in Europe and the United States and who eat Japanese cuisine and shojin ryori (vegetarian cuisine) that utilize beans, vegetables, mushrooms, etc., and vegetarians, there is a new demand for health-conscious foods that are rich in plant-based alternative proteins to animal protein and that do not lose the nutritional and functional components of soy more than soy meat.

[0031] Here, it is not impossible to consider tofu, thick tofu, fried tofu, freeze-dried tofu, tofu paste, and soybean skin, which are typical solid foods made from soybeans in Japan and do not include fermented foods, as processed soybean foods rich in plant-based protein substitutes. However, because these foods are produced using soy milk, they contain high-protein nutritional components such as isoflavones, saponins, lecithin, and functional components found in soy whey. However, they have the drawback that carbohydrates, especially dietary fiber, which is an important functional component, are removed as residue during the soy milk production process, and measures to address this are necessary. Furthermore, the texture and flavor of these foods are limited.

[0032] As a result of the above-mentioned various studies, we have come up with the idea that a health-conscious food rich in plant protein as an alternative to animal protein would be suitable if it were made from single-celled soybeans, which contain nutrients and functional components in a form that is easily absorbed by the human body and do not have the unpleasant odor that is characteristic of soybeans, and which are solidified with dietary fiber that has gelling properties. This idea is based on the following technical ideas.

[0033] First, the drawback of single-celled soybeans is that they can be compensated for with dietary fiber having gelling properties. Single-celled soybeans are cells that are surrounded by a secondary wall after the intercellular layer and primary wall that make up the cell wall of a plant cell have been decomposed, and so while they do not leak out the nutrients and functional components of soybeans and do not produce the odor characteristic of soybeans, the dietary fiber pectin in the intercellular layer and the cellulose, hemicellulose, and pectin in the primary wall have been removed, so the functional components can be compensated for with dietary fiber having gelling properties.

[0034] Second, single-cell soybeans can be processed into a variety of chewy solid foods using dietary fiber with gelling properties, rather than in liquid form.

[0035] Thirdly, dietary fiber with gelling properties can be solidified by controlling the temperature of the aqueous solution or by adding ions to the aqueous solution, so that it is possible to mix in umami components as well as single-celled vegetables and fruits, thereby imparting a variety of flavors.

[0036] Therefore, we determined that we could provide a soybean processed food that could solve the above-mentioned problems of soy meat produced from defatted soybeans, tofu for Japanese cuisine, and tofu processed foods, and conducted trial production, and found that soybean processed foods with various textures could be produced. Furthermore, we found that by blending umami components, single-celled vegetables, or single-celled fruits corresponding to various conventional processed foods depending on the texture, we could provide soybean processed foods that have the flavor and texture of meat processed foods, seafood processed foods, and fruit and vegetable processed foods, and thus completed the present invention.

[0037] That is, the present invention provides a food composition containing single-celled soybeans, in which single-celled soybeans are dispersed in an aqueous solution containing dissolved dietary fiber with gelling properties, wherein the dietary fiber is one or more selected from the group consisting of agar, carrageenan, gellan gum, tamaricinth seed gum, pectin, methylcellulose, hydroxypropylmethylcellulose, xanthan gum, glucomannan, and galactomannan. The aqueous solution means that the solvent is either 100% water or water containing trace amounts of alcohol or water-soluble salts approved as food additives.

[0038] The single-celled soybeans used are preferably those dispersed in a single-celled soybean suspension produced by enzymatically decomposing plant cell walls, which generally consist of intercellular layers, primary walls, and secondary walls, or those produced by powdering this suspension (see, for example, Patent Documents 1 to 4 and Non-Patent Document 19). That is, either single-celled soybeans surrounded by cell walls produced by treating soybeans with an intercellular layer-degrading enzyme containing primarily pectinase and / or protopectinase, or single-celled soybeans converted into protoplasts from which the cell walls have been removed and which are produced by treating soybeans with a cell wall-degrading enzyme containing primarily cellulase and / or hemicellulase, such as cellulase and hemicellulase, can be used. These products retain the nutritional and functional components of soybeans and do not emit hexanol or hexanal, which are responsible for the soybean smell. However, the former is superior in preserving the morphology of single-celled soybeans, while the latter is superior in terms of the absorption of nutritional and functional components by the human body.

[0039] The food composition containing single-celled soybeans of the present invention is intended to serve as a source of vegetable protein to replace animal protein, which is predicted to become in short supply in the future. The single-celled soybean-containing food composition not only supplements dietary fiber such as pectin, protopectin, cellulose, and hemicellulose, which are components of the cell wall that are decomposed and removed during the manufacturing process, but also further replenishes the dietary fiber in a manner suitable for a health food. The composition is characterized by being dispersed in an aqueous solvent containing one or a combination of two or more dietary fibers that exhibit gelling function selected from agar, carrageenan, gellan gum, tamaricinth seed gum, pectin, methylcellulose, hydroxypropylmethylcellulose, xanthan gum, glucomannan, and galactomannan, so that the composition can be formed into a solid, rather than liquid, soybean processed food that is rich in vegetable protein.

[0040] In particular, these dietary fibers are not digested by the human body, but they prevent constipation and obesity, reduce the risk of developing myocardial infarction and stroke, lower blood cholesterol levels, suppress a sudden rise in blood sugar levels after meals, and even have a regulating effect on the intestinal environment, so much so that they play an important role as nutrients essential for the prevention and improvement of lifestyle-related diseases, to the extent that they are called the sixth nutrient.

[0041] Furthermore, the single-cell soybean-containing food composition of the present invention requires a wide variety of dietary fibers because the processed foods made by gelling and molding this composition are intended to be a source of vegetable protein to replace conventional animal protein by adapting to a variety of textures, such as processed foods that expand the range of tofu processed foods used in vegetarian cuisine, such as tofu, thick fried tofu, fried tofu, konnyaku, ganmodoki, and yuba, processed foods similar to meat, such as ham, sausage, and steak, and processed foods similar to seafood, such as kamaboko, chikuwa, satsumaage, shiokara, and canned fish.

[0042] Therefore, in order to solve the above problems, the food composition containing single-celled soybeans according to the first aspect of the present invention is a food composition containing single-celled soybeans in which single-celled soybeans are dispersed in an aqueous solution in which dietary fiber with gelling function is dissolved, and is characterized in that the dietary fiber is one or more selected from agar, carrageenan, gellan gum, tamaricinth seed gum, pectin, methylcellulose, hydroxypropylmethylcellulose, xanthan gum, glucomannan, and galactomannan.

[0043] As a second aspect of the present invention, in the first aspect, the dietary fiber may be agar.

[0044] As a third aspect of the present invention, in the first aspect, the dietary fiber may be κ-carrageenan and further contain a monovalent cation.

[0045] As a fourth aspect of the present invention, in the first aspect, the dietary fiber may be ι-carrageenan and further contain a divalent cation.

[0046] As a fifth aspect of the present invention, in the first aspect, the dietary fiber may be low acyl (LA) gellan gum or high acyl (HA) gellan gum, and may further contain either a monovalent cation or a divalent cation.

[0047] As a sixth aspect of the present invention, in the first aspect, the dietary fiber may be tamaricinth seed gum, and may further contain any one selected from alcohols, sugars, and catechins.

[0048] As a seventh aspect of the present invention, in the first aspect, the dietary fiber may be low methoxy (LM) pectin and further contain a divalent cation.

[0049] As an eighth aspect of the present invention, in the first aspect, the dietary fiber may be high methoxy (HM) pectin, and may further contain an acid.

[0050] As a ninth aspect of the present invention, in the first aspect, the dietary fiber may be either methylcellulose or hydroxypropylmethylcellulose.

[0051] As a tenth aspect of the present invention, in the first aspect, the dietary fiber may be either a composite dietary fiber of agar and carrageenan or a composite dietary fiber of agar, carrageenan and galactomannan.

[0052] As an eleventh aspect of the present invention, in the first aspect, the dietary fiber may be any one selected from a composite dietary fiber of glucomannan and xanthan gum, a composite dietary fiber of glucomannan and κ-carrageenan, a composite dietary fiber of glucomannan, κ-carrageenan and xanthan gum, and a composite dietary fiber of glucomannan and gellan gum.

[0053] As a twelfth aspect of the present invention, in the first aspect, the dietary fiber may be any one selected from a composite dietary fiber of galactomannan and xanthan gum, a composite dietary fiber of galactomannan and κ-carrageenan, and a composite dietary fiber of galactomannan, κ-carrageenan, and xanthan gum.

[0054] As a thirteenth aspect of the present invention, in the twelfth aspect, the galactomannan may be locust bean gum.

[0055] As a fourteenth aspect of the present invention, in any of the first to thirteenth aspects, one or more selected from L-glutamate, 5'-inosinate, 5'-guanylate, L-aspartate, succinate, and alliin may be further included.

[0056] As a fifteenth aspect of the present invention, any one of the first to thirteenth aspects may further comprise single-celled vegetables and / or single-celled fruits.

[0057] As a 16th aspect of the present invention, in any of the 1st to 13th aspects, one or more selected from L-glutamate, 5'-inosinate, 5'-guanylate, L-aspartate, succinate, alliin, single-celled vegetables, and single-celled fruits may be further included.

[0058] As a 17th aspect of the present invention, the present invention may be realized as a single-celled soybean-containing food product characterized in that the single-celled soybean-containing food composition relating to any of the first to thirteenth aspects has been gelled.

[0059] An eighteenth aspect of the present invention may be realized as a single-celled soybean-containing food product, characterized in that the single-celled soybean-containing food composition according to the fourteenth aspect is gelled.

[0060] As a nineteenth aspect of the present invention, the present invention may be realized as a single-celled soybean-containing food product, characterized in that the single-celled soybean-containing food composition according to the fifteenth aspect is gelled.

[0061] A twentieth aspect of the present invention may be realized as a single-celled soybean-containing food product, characterized in that the single-celled soybean-containing food composition according to the sixteenth aspect is gelled.

[0062] Thus, the single-celled soybean-containing food composition of the present invention is significant as a raw material for producing health foods and specialty foods, particularly for imparting texture suitable for a variety of processed foods, and therefore it is necessary to select a wide variety of dietary fibers with gelling properties, and although not limited to these, it is preferable that dietary fibers described below, which contain a component that promotes gelling as necessary, are used. Furthermore, dietary fibers with gelling properties that affect texture can be broadly divided into those used alone and those used in combination of two or more types.

[0063] First, the type of dietary fiber used in the single-cell soybean-containing food composition is preferably agar, carrageenan, gellan gum, tamaricinth seed gum, pectin, methylcellulose, and hydroxymethylcellulose.

[0064] Agar is a dietary fiber extracted from red algae and is used in Japanese sweets such as tokoroten (jelly), yokan (sweet bean paste), and jellies. Its high gel strength and hydrophobicity give it a firm, refreshing texture. Its heat-resistant gel, with a melting point of 90°C or higher, makes it suitable for use in warm processed foods. For example, agar is expected to be widely used in compositions for producing processed foods requiring a firm texture, such as kamaboko (fish paste). Agar has also been designated a food for specified health uses (FOSHU) due to its excellent intestinal regulating properties. Combinations of single-celled soybeans, which contain nutritional components such as protein and functional ingredients such as isoflavones, saponins, lecithin, and chlorophyll, are likely to be widely used as health foods (Non-Patent Document 20). While this single-celled soybean-containing food composition depends on the type of processed food to be used, it is preferably used in processed foods in which the single-celled soybeans are dispersed at approximately 5 to 35 wt% in an aqueous solution with an agar concentration of approximately 0.1 to 2.0 wt%. If too much single-celled soybeans are included, it may be difficult to gel or maintain the shape of the gel. The content of this single-celled soybean in the single-celled soybean-containing composition is preferably about 5 to 35 wt%, regardless of the dietary fiber with gelling function, and this explanation will be omitted below. This is thought to be because the gel-forming ability and gel shape-retaining ability depend on the concentration of dietary fiber in the single-celled soybean-containing composition. The unit of concentration is wt% (weight percent) of the entire single-celled soybean-containing composition, and the same applies hereinafter.

[0065] Carrageenan, like agar, is extracted from red algae and is a dietary fiber with a chemical structure similar to that of agar. It has relatively high gel strength and hydrophobicity, though not as strong as agar. It can generally provide gels with a firm, fresh texture. There are three types of carrageenan: κ-carrageenan, ι-carrageenan, and λ-carrageenan, listed in descending order of the number of sulfate groups. From the viewpoint of texture and shape retention, κ-carrageenan and ι-carrageenan are preferred for compositions for solidified single-cell soybean-containing foods. Furthermore, in the case of κ-carrageenan, a monovalent cation is preferably contained in an aqueous solution at a concentration of about 0.1 to 3.5 wt%, and in the case of ι-carrageenan, a divalent cation is preferably contained in an aqueous solution at a concentration of about 0.1 to 3.5 wt%. Gels from single-celled soybean-containing food compositions using κ-carrageenan are softer than gels from single-celled soybean-containing food compositions using agar as dietary fiber, with a moderately flexible texture similar to that of a chikuwa (fish cake), while gels from single-celled soybean-containing food compositions using ι-carrageenan are elastic, have little water-repellent properties, and have a refreshingly sticky texture similar to that of fish balls. These compositions can be used to produce processed foods that require the desired texture. Monovalent cations are preferably added using, for example, sodium dihydrogen phosphate, sodium lactate, sodium chloride, potassium dihydrogen phosphate, potassium lactate, or potassium chloride, while divalent cations are preferably added using, for example, calcium dihydrogen phosphate, calcium lactate, calcium chloride, calcium sulfate, calcium citrate, calcium phosphate, or magnesium monohydrogen phosphate.

[0066] Gellan gum is produced by separating, purifying, and deacylating polysaccharides produced by the microorganism Sphingomonas elodia from sugars. There are two types of gellan gum: low acyl (LA) gellan gum, which is deacylated, and high acyl (HA) gellan gum, which is not deacylated. These gellan gums can be used as dietary fiber in single-celled soybean-containing food compositions. However, single-celled soybean-containing food compositions preferably contain either monovalent or divalent cations, which can be added from the compounds described above. In particular, in the case of LA gellan gum, the monovalent cations are preferably present at about 0.5 to 5.0 wt% and the divalent cations are preferably present at about 0.05 to 2.0 wt% in an aqueous solution at a concentration of about 0.1 to 2.0 wt%. On the other hand, in the case of HA gellan gum, the monovalent cation is preferably contained at about 0.05 to 10.0 wt% in an aqueous solution at a concentration of about 0.05 to 2.5 wt%, and the divalent cation is preferably contained at about 0.02 to 2.0 wt%. The gels produced from each composition exhibit the mechanical properties characteristic of each dietary fiber, broadening the range of textures and leading to an expansion of the types of processed foods to which single-celled soybeans can be applied. A gel from a composition in which single-celled soybeans are dispersed in an aqueous solution in which LA gellan gum is dissolved has a texture similar to agar, but with a crispy texture similar to yokan (sweet bean paste). This composition can be used in processed foods with a texture such as ham and sausage. In contrast, a gel from a composition in which single-celled soybeans are dispersed in an aqueous solution in which HA gellan gum is dissolved has a texture similar to mochi (rice cake). This composition can be used in processed foods requiring a texture such as noodles.

[0067] Single-celled soybean-containing food compositions using tamarind seed gum, a polysaccharide extracted from tamarind seeds and separated and purified, as dietary fiber are considered highly effective for use in the production of processed foods requiring elasticity, such as sesame tofu and crab meat, due to the absence of the electrical charge characteristic of dietary fiber. In this case, to achieve elasticity, the single-celled soybean-containing food composition preferably further contains one selected from the group consisting of alcohols, sugars, and catechins. In particular, it is preferable to add about 10 to 30 wt% of alcohols such as ethyl alcohol or glycerin, about 40 to 60 wt% of sugars such as sucrose, and about 0.05 to 0.7 wt% of catechins such as tea catechins to an aqueous solution containing about 0.05 to 2.5 wt% of tamarind seed gum. Furthermore, from the perspective of providing health foods, it is more desirable that the catechins are tea catechins that contain a large amount of gallate-type catechins, which have the effects of reducing body fat and cholesterol and are functional components of functional foods (Non-Patent Document 21).

[0068] Pectin is a polysaccharide extracted from citrus peels and is found in the cell walls, especially the intercellular layers, where it absorbs large amounts of water and acts as an adhesive between cells. As a vegetable fiber in the single-celled soybean-containing composition of the present invention, it is also extremely effective as a gelling agent suitable for processed foods containing single-celled soybeans that require a smooth texture with little elasticity, like jelly. In addition, it is an effective means of replacing the pectin lost by enzymatically hydrolyzing the intercellular layers and primary walls in the production of single-celled soybeans. Pectin has a molecular structure in which D-galacturonic acid and D-galacturonic acid esters, in which the carboxyl group of galacturonic acid is esterified, are linked together in an α-1,4 bond. Based on the ratio of D-galacturonic acid esters, pectin is broadly classified into low methoxy (LM) pectin, in which the D-galacturonic acid ester is 50 mol% or more, and high methoxy (LM) pectin, in which the D-galacturonic acid ester is less than 50 mol%. Both types are suitable for use in the single-cell soybean-containing food composition of the present invention to broaden the range of textures. Furthermore, foods containing HM pectin have been registered as functional foods and have been shown to have a blood glucose-lowering effect, making HM pectin a suitable additive for health-conscious foods (Non-Patent Document 21). In particular, in the case of LM pectin, the addition of a divalent cation is necessary to form a gel and maintain its shape. It is more preferable that an aqueous solution containing approximately 0.1 to 2.5 wt% LM pectin contains approximately 0.05 to 2 wt% divalent cation. Divalent cations can be added using calcium dihydrogen phosphate, calcium lactate, calcium chloride, calcium sulfate, calcium citrate, calcium phosphate, magnesium monohydrogen phosphate, and the like. In the case of HM pectin, the addition of an acid is necessary to form a gel and maintain its shape. It is preferable to add an acid to an aqueous solution containing approximately 0.1 to 2.5 wt% HM pectin to adjust the pH to approximately 2.5 to 3.5. Because the dissociation constant varies depending on the type of acid, approximately 0.01 to 0.03 wt% citric acid and approximately 0.03 to 3.00 wt% acetic acid should be added.

[0069] Single-celled soybean-containing food compositions containing dietary fibers with gelling properties gel upon cooling and are suitable for use in solid processed foods. However, methylcellulose and hydroxypropyl methylcellulose gel upon heating and are therefore essential dietary fibers for the single-celled soybean-containing food compositions of the present invention for preparing warm processed foods. In particular, both methylcellulose and hydroxypropyl methylcellulose are preferably used in aqueous solutions at approximately 0.1 to 3.0 wt%. Processed foods gelled at approximately 50 to 65°C from compositions containing methylcellulose have a very elastic, firm, rubbery, viscoelastic texture. This can be easily controlled by adjusting the methylcellulose concentration. Approximately 0.3 to 3.0 wt% provides a meaty texture, approximately 0.1 to 1.0 wt% provides a hard-boiled egg texture, and approximately 0.2 to 0.6 wt% provides a firm noodle texture such as Sanuki udon. On the other hand, compositions containing hydroxypropyl methylcellulose gel at approximately 60 to 80°C, and the processed foods have a viscoelastic texture that is more viscous than elastic. At a concentration of approximately 0.1 to 1.0 wt%, the composition provides a texture similar to that of a soft-boiled egg, and at a concentration of approximately 0.4 to 1.0 wt%, the composition provides a texture similar to that of a steamed bun skin.

[0070] Next, the two or more types of dietary fiber used in the single-cell soybean-containing food composition are preferably a composite dietary fiber of agar and carrageenan, a composite dietary fiber of agar, carrageenan and galactomannan, a composite dietary fiber of glucomannan and xanthan gum, a composite dietary fiber of glucomannan and carrageenan, a composite dietary fiber of glucomannan, carrageenan and xanthan gum, a composite dietary fiber of glucomannan and gellan gum, a composite dietary fiber of galactomannan and xanthan gum, a composite dietary fiber of galactomannan and carrageenan, and a composite dietary fiber of galactomannan, carrageenan and xanthan gum.

[0071] The use of a combination of two or more dietary fibers is primarily characterized by expanding the range of applications and resolving problems associated with conventional food ingredients that have gelling properties, expanding the range of applications for dietary fibers that have gelling properties on their own, and utilizing dietary fibers that are effective as functional ingredients but do not have gelling properties (e.g., Non-Patent Documents 22 and 23).

[0072] First, the composite dietary fiber of agar and carrageenan and the composite dietary fiber of agar, carrageenan, and galactomannan are characterized by their ability to broaden the range of agar textures, from the perspective of broadening the use of agar, which has excellent intestinal regulating properties and is designated as a food for specified health uses. Furthermore, from the perspective of broadening the use of carrageenan, which exhibits high syneresis and produces a hard, brittle gel, they are characterized by their ability to provide single-cell soybean-containing food compositions that produce gels with low syneresis and high viscoelasticity. In particular, κ-carrageenan is preferred as the carrageenan, and its use alone is preferable because it eliminates the need for monovalent cations. Furthermore, galactomannan, a copolymer of β-D-mannopyranose and α-D-galactopyranose extracted from the endosperm of legume seeds, is a functional component that has a blood glucose-lowering effect in foods with functional claims. Therefore, its active use in the single-cell soybean-containing food compositions of the present invention is desirable, but it has the problem of not gelling when used alone. Detailed investigations revealed that agar and carrageenan can be used as a composite dietary fiber to gel from an aqueous solution, allowing functional ingredients with blood glucose-lowering effects to be stably incorporated into the gel. There are five types of galactomannans: fenugreek gum, guar gum, tara gum, locust bean gum, and cassia gum, which are determined by the copolymerization ratio of the above-mentioned β-D-mannopyranose and α-D-galactopyranose. For the single-cell soybean food composition of the present invention, locust bean gum is preferred, as it stably forms a gel. Furthermore, the composite dietary fiber of agar and carrageenan is preferably used in an aqueous solution at a concentration of approximately 0.1 to 3.5 wt %, with an agar:carrageenan ratio of approximately 90:10 to 10:90 (weight ratio). The composite dietary fiber of agar, carrageenan, and galactomannan is preferably prepared as an aqueous solution with a concentration of approximately 0.1 to 3.5 wt%, with the agar:(carrageenan + galactomannan) ratio being approximately 90:10 to 10:90 (weight ratio), and the carrageenan:galactomannan ratio being approximately 90:10 to 10:90 (weight ratio).

[0073] Next, when composite dietary fiber is used as the dietary fiber in the single-celled soybean-containing food composition, it is also preferable to use any one selected from composite dietary fiber of glucomannan and xanthan gum, composite dietary fiber of glucomannan and κ-carrageenan, composite dietary fiber of glucomannan, κ-carrageenan and xanthan gum, and composite dietary fiber of glucomannan and gellan gum. This is a dietary fiber contained in konjac, and has been reported to have functions such as suppressing postprandial blood glucose level increases, relieving constipation, regulating the intestines by increasing beneficial bacteria such as bifidobacteria, and lowering blood cholesterol. Glucomannan obtained by separation and purification from konjac is introduced into the single-celled soybean-containing food composition not as konjac refined flour but as glucomannan separated and purified from konjac root.

[0074] Konnyaku containing unicellular plants has traditionally been produced by mixing unicellular plants with an aqueous solution of konnyaku refined flour, followed by heat treatment using a coagulant to form a gel (see, for example, Patent Documents 1 and 2). However, the resulting scum contains calcium oxalate, which accumulates in konnyaku and causes the unpleasant taste characteristic of konnyaku, such as acridness, bitterness, and astringency, as well as alkaline components such as calcium hydroxide (slaked lime) and sodium carbonate used as coagulants, and must be removed. However, refined glucomannan, a functional component of konnyaku, does not contain calcium oxalate, one of the components of scum, and is tasteless and odorless. Therefore, if it could be used like dietary fibers with gelling properties, such as agar, carrageenan, and gellan gum, as already described, it would be possible to produce konnyaku containing unicellular plants that are free of scum, including alkaline components. However, glucomannan is a copolymer of D-glucopyranose and D-mannopyranose, and is partially acetylated. Therefore, unless a coagulant such as slaked lime is added and heated, gelation due to ionic crosslinking by calcium ions in the deacetylated portion does not occur. That is, gelation does not occur upon cooling or the addition of cations, alcohols, sugars, etc. However, aqueous solutions of composite dietary fiber of glucomannan and xanthan gum, composite dietary fiber of glucomannan and κ-carrageenan, composite dietary fiber of glucomannan, κ-carrageenan and xanthan gum, and composite dietary fiber of glucomannan and gellan gum can stably form gels and maintain their shape similar to agar, carrageenan, gellan gum, etc., due to the interaction between the different dietary fibers, by cooling or the addition of cations. Therefore, single-cell soybean-containing food compositions incorporating the above composite dietary fibers can provide processed foods similar to konnyaku, without the need for complex manufacturing processes and without the scum.

[0075] In particular, the composite dietary fiber of glucomannan and xanthan gum is preferably prepared as an aqueous solution with a concentration of approximately 0.8 to 3.0 wt %, with the glucomannan:xanthan gum ratio being approximately 90:10 to 10:90 (weight ratio). Furthermore, a glucomannan:xanthan gum ratio of approximately 90:10 to 60:40 (weight ratio) is more preferable, since this allows the gelled product produced from the food composition containing single-celled soybeans to have similar effects and texture to konnyaku. Furthermore, approximately 0.1 to 0.8 wt % of monovalent cations may be added to improve the heat resistance of the gelled product. The monovalent cations are preferably added as sodium ions or potassium ions, as previously described.

[0076] The composite dietary fiber of glucomannan and κ-carrageenan is preferably prepared as an aqueous solution with a concentration of about 0.1 to 2.5 wt %, with a glucomannan:κ-carrageenan ratio of about 90:10 to 10:90 (weight ratio). In this case, the effect of converting a κ-carrageenan gel, which has high syneresis and is hard and brittle, into a viscoelastic gel with low syneresis is also achieved. Furthermore, in order to provide a gel produced from a food composition containing single-celled soybeans with efficacy and texture similar to konnyaku, it is more preferable to set the glucomannan:κ-carrageenan ratio at about 90:10 to 60:40 (weight ratio).

[0077] The composite dietary fiber of glucomannan, κ-carrageenan, and xanthan gum is preferably prepared as an aqueous solution with a concentration of approximately 0.1 to 2.5 wt %, with the glucomannan:κ-carrageenan ratio being approximately 90:10 to 10:90 (weight ratio), and the (glucomannan + κ-carrageenan):xanthan gum ratio being approximately 95:5 to 80:20 (weight ratio). A feature of this composite dietary fiber is that the addition of xanthan gum improves the elasticity of the resulting gel, allowing for a wider range of textures. Again, a glucomannan:κ-carrageenan ratio of approximately 90:10 to 60:40 (weight ratio) is more preferred for producing a konnyaku-like gel.

[0078] The composite dietary fiber of glucomannan and gellan gum is preferably prepared as an aqueous solution with a concentration of approximately 0.1 to 2.5 wt %, with a glucomannan:gellan gum ratio of approximately 90:10 to 10:90 (weight ratio). Furthermore, as with the composite dietary fiber of glucomannan and xanthan gum, approximately 0.1 to 0.8 wt % of monovalent cations may be added to improve the heat resistance of the gel. The monovalent cations are preferably added as sodium ions or potassium ions, as previously described. Again, a glucomannan:gellan gum ratio of approximately 90:10 to 60:40 (weight ratio) is more preferred to produce a konnyaku-like gel.

[0079] As already explained, composite dietary fiber of galactomannan and xanthan gum, composite dietary fiber of galactomannan and carrageenan, and composite dietary fiber of galactomannan, carrageenan, and xanthan gum are characterized by their ability to solve the problem of galactomannan not gelling alone. Here, the carrageenan is preferably κ-carrageenan to enhance its gelling function. Furthermore, by combining κ-carrageenan with other dietary fibers, a gel with less syneresis and high viscoelasticity is produced, thereby broadening the range of textures. In particular, composite dietary fiber of galactomannan and xanthan gum is prepared as an aqueous solution with a concentration of approximately 0.8 to 3.0 wt %, and the galactomannan:xanthan gum ratio is preferably approximately 90:10 to 10:90 (weight ratio), and more preferably approximately 90:10 to 60:40 (weight ratio). This is to effectively exert the blood sugar-lowering function of galactomannan. For composite dietary fiber of galactomannan and κ-carrageenan, an aqueous solution of about 0.1 to 2.0 wt% is used, with the galactomannan:κ-carrageenan ratio of about 90:10 to 10:90 (weight ratio), and for the same reasons as for composite dietary fiber of galactomannan and xanthan gum, a weight ratio of about 90:10 to 60:40 is more preferable. For composite dietary fiber of galactomannan, κ-carrageenan, and xanthan gum, an aqueous solution of about 0.1 to 2.0 wt% is also preferred, with the galactomannan:κ-carrageenan ratio of about 90:10 to 10:90 (weight ratio), and the (galactomannan + κ-carrageenan):xanthan gum ratio of about 95:5 to 80:20 (weight ratio). Similar to the composite dietary fiber of glucomannan, κ-carrageenan, and xanthan gum, the addition of xanthan gum improves the elasticity of the gelled product, thereby broadening the range of textures. Also in this case, a glucomannan:κ-carrageenan weight ratio of approximately 90:10 to 60:40 is preferred for the same reasons as for the composite dietary fiber of galactomannan and xanthan gum.Furthermore, the galactomannan used in these composite dietary fibers is preferably locust bean gum for the same reasons as in the composite dietary fibers of agar, carrageenan and galactomannan.

[0080] The above describes a food composition containing single-celled soybeans of the present invention, in which single-celled soybeans are dispersed in an aqueous solution containing one or more gelling dietary fibers selected from agar, carrageenan, gellan gum, tamaricinth seed gum, pectin, methylcellulose, hydroxypropylmethylcellulose, xanthan gum, glucomannan, and galactomannan. The composition contains soybean nutritional components such as protein and functional components such as isoflavones and saponins in a form easily absorbed by the human body, without the soy odor of hexanol or hexanal. It also contains abundant dietary fiber, a sixth nutrient that is often lacking, making it extremely effective as a raw material for producing soybean processed foods with a variety of textures. Furthermore, the use of the composition of the present invention can provide soybean processed foods that serve as a plant protein source to compensate for the shortage of animal protein due to changes in the social environment. Furthermore, because the composition of the present invention does not have a specific flavor, it has the advantage of being useful in processed foods that use meat, seafood, vegetables, fruits, and other ingredients.

[0081] However, it is also possible to add umami components to the single-celled soybean-containing food composition of the present invention. Specifically, the present invention provides a single-celled soybean-containing food composition characterized in that all of the above single-celled soybean-containing food compositions further contain one or more selected from the group consisting of L-glutamates (e.g., monosodium L-glutamate), 5'-inosinates (e.g., disodium 5'-inosinate), 5'-guanylates (e.g., disodium 5'-guanylate), L-aspartates (e.g., sodium L-aspartate), succinates (e.g., disodium succinate), and alliin. In particular, alliin extracted from garlic has no noticeable flavor by itself, but it has the effect of dramatically enhancing the flavor of the five major umami components: L-glutamate, 5'-inosinate, 5'-guanylate, L-aspartate, and succinate.

[0082] Furthermore, vegetables and / or fruits can be added to the single-celled soybean-containing food composition of the present invention to further supplement the nutritional components, functional components, and umami components, as well as to add color. In this case, it is preferable to add single-celled vegetables and single-celled fruits that have been enzymatically hydrolyzed in the same way as soybeans, so that the nutritional components, functional components, and color contained in the vegetables and fruits are maintained and they are added in a form that is easily absorbed by the human body. In other words, the present invention provides single-celled soybean-containing food compositions, characterized in that all of the above single-celled soybean-containing food compositions further contain single-celled vegetables and / or single-celled fruits.

[0083] Furthermore, since no particular chemical changes occur upon mixing the umami components with the single-celled vegetables and single-celled fruits, the present invention also provides a single-celled soybean-containing food composition characterized by further containing one or more selected from L-glutamate, 5'-inosinate, 5'-guanylate, L-aspartate, succinate, alliin, single-celled vegetables, and single-celled fruits in addition to all of the above single-celled soybean-containing food compositions. However, since the total amount of single-celled soybeans, single-celled vegetables, and single-celled fruits affects stable gelation, it is preferable that the total amount of single-celled soybeans, single-celled vegetables, and single-celled fruits be approximately 5 to 35 wt% of the single-celled soybean-containing food composition.

[0084] All of the single-celled soybean-containing food compositions described above can be used to produce single-celled soybean-containing foods through a temperature-controlled morphological change known as gelation.Therefore, the present invention provides single-celled soybean-containing foods characterized by the gelation of all of the single-celled soybean-containing food compositions described above. [Effects of the Invention]

[0085] The present invention provides a raw material for producing processed soybean foods with a variety of textures, containing soybean proteins and other nutritional components, such as isoflavones and saponins, in a form easily absorbed by the human body, without the soybean odor of hexanol or hexanal, and rich in dietary fiber, a sixth nutrient that is often lacking. This provides a raw material for processed soybean foods and processed soybean foods with a variety of textures, making a significant contribution to the processed food industry and consumers handling meat, seafood, vegetables, fruits, etc. Furthermore, the present invention provides a raw material for processed soybean foods and processed soybean foods that serve as a plant protein source to compensate for the shortage of animal protein due to changes in the social environment. Furthermore, the composition and processed soybean foods of the present invention do not contain animal nutritional components or functional ingredients, and are therefore widely accepted by the general public as raw materials for and as health-conscious foods, not only for vegetarians, vegans, and halal consumers who abstain from animal foods for religious reasons. DETAILED DESCRIPTION OF THE INVENTION

[0086] The following examples specifically describe the single-celled soybean-containing food composition of the present invention, in which single-celled soybeans are dispersed in an aqueous solution of dietary fiber with gelling properties, and soybean processed foods using the same. Due to its nature, the present invention requires numerous dietary fibers with gelling properties to accommodate a variety of textures in soybean processed foods. However, the composition can be produced without the special procedure of dispersing commercially available single-celled soybeans, produced by conventional enzymatic hydrolysis, in an aqueous solution containing dissolved dietary fiber, and there is little difference between different dietary fibers. Furthermore, the production of soybean processed foods from the composition utilizes the change in the solidification state of the composition due to temperature control, and there is little difference between different dietary fibers. Therefore, agar and methylcellulose are used as typical examples of dietary fiber used alone, and a composite dietary fiber of glucomannan and xanthan gum is used as a typical example of dietary fiber used in a composite of two or more dietary fibers. While the examples are limited, various modifications can be made within the scope of the present invention, which is limited only by the technical concept set forth in the claims.

[0087] The single-celled soybeans were prepared by enzymatically hydrolyzing soybeans using an enzyme mainly consisting of protopectinase, which dissociates strong protopectin, with reference to Patent Document 3. The resulting suspension was dried and used as powder. The soybeans were soaked in water for about 12 hours, boiled, cooled, and then subjected to enzymatic hydrolysis at 60°C for 3 hours to obtain a suspension. Example 1: Agar

[0088] A predetermined amount of agar powder was added to distilled water, allowed to swell, and then heated to approximately 95°C with stirring to dissolve the agar, yielding a 1.0 wt% agar solution. This agar solution was cooled to approximately 60°C, and the single-cell soybean powder (25 wt% of the agar solution) was added and dispersed with a homogenizer to produce single-cell soybean-containing food composition (A). Furthermore, predetermined amounts of sodium L-glutamate, disodium 5'-inosinate, disodium 5'-guanylate, sodium L-aspartate, and alliin, along with an appropriate amount of soy sauce, were added to this composition (A) to produce single-cell soybean-containing food composition (B).

[0089] Compositions (A) and (B) were cooled to approximately 40°C, poured into a partitioned agar-based container, and then left in a refrigerator at 4°C for 10 hours to obtain single-cell soybean-containing foods (A-1) and (B-1), respectively. Single-cell soybean-containing food (A-1) had a texture similar to jelly-like simmered soybean paste, while single-cell soybean-containing food (B-1) retained the texture of jelly-like simmered soybean paste and had the flavor of jelly-like simmered chicken. Example 2: Methylcellulose

[0090] Methylcellulose powder with a high molecular weight and a 25-33% methoxy group content was added to hot water at 70°C while stirring and dispersed, and then ice water was added to rapidly cool to approximately 10°C or below to obtain a 2.0 wt% methylcellulose aqueous solution. 30 wt% of the single-celled soybean powder was added to this methylcellulose aqueous solution and dispersed using a homogenizer to prepare single-cell soybean-containing food composition (C). Furthermore, predetermined amounts of 5'-inosinate disodium and 5'-guanylate disodium, as well as salt, pepper, alliin, and sauce, were added to this composition (C) to prepare single-cell soybean-containing food composition (D).

[0091] Compositions (C) and (D) were poured into a cylindrical stainless steel container and heated to 80°C to gel, yielding cylindrical single-cell soybean-containing foods (C-1) and (D-1), respectively. Single-cell soybean-containing food (C-1) had a ham-like texture, while single-cell soybean-containing food (D-1) retained the ham-like texture and had a ham-like flavor. Example 3: Composite dietary fiber of glucomannan and xanthan gum

[0092] A predetermined amount of a mixture of glucomannan powder and xanthan gum powder in a 70:30 (weight ratio) mixture was added to hot water at 70°C and dissolved with stirring to obtain a 2.0 wt% aqueous solution of glucomannan and xanthan gum composite dietary fiber. This solution was cooled to 50°C, and 20 wt% of the single-celled soybean powder was added to this solution and dispersed using a homogenizer to prepare single-celled soybean-containing food composition (E). Furthermore, predetermined amounts of sodium L-glutamate, disodium 5'-inosinate, disodium 5'-guanylate, disodium succinate, and alliin, along with an appropriate amount of soy sauce, were added to this composition (E) to prepare single-celled soybean-containing food composition (F).

[0093] Compositions (E) and (F) were cooled to approximately 40°C, sealed in silicone ice cube trays, and then left at 25°C for 5 hours to obtain single-cell soybean-containing foods (E-1) and (F-1), respectively. Single-cell soybean-containing food (E-1) had a texture similar to konnyaku, while single-cell soybean-containing food (B-1) retained the texture of konnyaku and had the flavor of boiled konnyaku. [Industrial Applicability]

[0094] Changes in the social environment in Japan and around the world are having a wide-ranging impact on dietary habits. Social changes, including those related to environmental protection, global population growth, and measures to combat frailty and sarcopenia due to the rapid elderly population, the impact of COVID-19, and the spread of vegetarian, vegan, and halal diets for health management, environmental protection, and animal welfare, are driving a shift from animal protein to plant protein and an increase in total protein intake. Estimates suggest that global protein intake will reach 1.5 times its current level by 2050, creating a protein shortage, particularly in animal protein, and leading to talk of a "protein crisis." Various countermeasures are being implemented, and businesses such as soy meat are experiencing rapid growth.

[0095] The present invention is one part of a solution to such problems affecting human life, and in particular, it can provide a raw material for soybean processed foods that are suitable for the dietary habits of Japanese people and allow delicious intake of vegetable protein, as well as soybean processed foods using the same, and therefore has extremely high industrial applicability.

[0096] Furthermore, the present invention is a soybean processed food that is rich in dietary fiber, a sixth nutrient that is effective against rapidly increasing lifestyle-related diseases, in addition to vegetable protein, which meets consumer demand and is also a reason why the present invention has high industrial applicability.

Claims

1. A food composition containing single-celled soybeans, in which single-celled soybeans are dispersed in an aqueous solution in which dietary fiber having a gelling function is dissolved, A food composition containing single-celled soybeans, characterized in that the dietary fiber is one or more selected from agar, carrageenan, gellan gum, tamaricinth seed gum, pectin, methylcellulose, hydroxypropylmethylcellulose, xanthan gum, glucomannan, and galactomannan.

2. 2. The food composition containing single-celled soybeans according to claim 1, wherein the dietary fiber is agar.

3. 2. The single-cell soybean-containing food composition according to claim 1, wherein the dietary fiber is κ-carrageenan and further contains a monovalent cation.

4. 2. The single-cell soybean-containing food composition according to claim 1, wherein the dietary fiber is ι-carrageenan and further contains a divalent cation.

5. The food composition containing single-celled soybeans as described in claim 1, characterized in that the dietary fiber is low acyl (LA) gellan gum or high acyl (HA) gellan gum, and further contains either monovalent cations or divalent cations.

6. A food composition containing single-celled soybeans as described in claim 1, characterized in that the dietary fiber is tamaricin seed gum and further contains any one selected from alcohols, sugars, and catechins.

7. 2. The single-cell soybean-containing food composition according to claim 1, wherein the dietary fiber is low methoxy (LM) pectin and further contains a divalent cation.

8. 2. The single-cell soybean-containing food composition according to claim 1, wherein the dietary fiber is high methoxy (HM) pectin and further contains an acid.

9. 2. The single-cell soybean-containing food composition according to claim 1, wherein the dietary fiber is either methylcellulose or hydroxypropylmethylcellulose.

10. 2. The food composition containing single-celled soybeans according to claim 1, wherein the dietary fiber is either a composite dietary fiber of agar and carrageenan or a composite dietary fiber of agar, carrageenan and galactomannan.

11. The single-cell soybean-containing food composition according to claim 1, characterized in that the dietary fiber is any one selected from the group consisting of a composite dietary fiber of glucomannan and xanthan gum, a composite dietary fiber of glucomannan and κ-carrageenan, a composite dietary fiber of glucomannan, κ-carrageenan and xanthan gum, and a composite dietary fiber of glucomannan and gellan gum.

12. The single-cell soybean-containing food composition according to claim 1, characterized in that the dietary fiber is any one selected from a composite dietary fiber of galactomannan and xanthan gum, a composite dietary fiber of galactomannan and κ-carrageenan, and a composite dietary fiber of galactomannan, κ-carrageenan, and xanthan gum.

13. 13. The single-cell soybean-containing food composition according to claim 12, wherein the galactomannan is locust bean gum.

14. A single-celled soybean-containing food composition according to any one of claims 1 to 13, further comprising one or more selected from the group consisting of L-glutamate, 5'-inosinate, 5'-guanylate, L-aspartate, succinate, and alliin.

15. A food composition containing single-celled soybeans, characterized in that the food composition containing single-celled soybeans described in any one of claims 1 to 13 further contains single-celled vegetables and / or single-celled fruits.

16. A food composition containing single-celled soybeans, characterized in that the food composition containing single-celled soybeans described in any one of claims 1 to 13 further contains one or more selected from L-glutamate, 5'-inosinate, 5'-guanylate, L-aspartate, succinate, alliin, single-celled vegetables, and single-celled fruits.

17. A single-celled soybean-containing food product, characterized in that the single-celled soybean-containing food composition according to any one of claims 1 to 13 has been gelled.

18. A single-celled soybean-containing food product, characterized in that the single-celled soybean-containing food composition according to claim 14 has been gelled.

19. A single-celled soybean-containing food product, characterized in that the single-celled soybean-containing food composition according to claim 15 has been gelled.

20. A single-celled soybean-containing food product, characterized in that the single-celled soybean-containing food composition according to claim 16 has been gelled.