Vegetable soup base and method for producing vegetable soup base

Abstract

To provide a vegetable soup base having good rich feeling and body of aftertaste without using animal raw materials such as pork bone, chicken bone and dried bonito.SOLUTION: It has been found that a vegetable soup base produced by mixing raw materials containing flavored oil and fat and vegetable milk cream and then emulsifying the mixture has good thick feeling and body of aftertaste.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plant-based soup base and a method for producing the plant-based soup base. [Background technology]

[0002] Generally, the soups used in ramen and hot pot dishes are primarily made from animal-based ingredients such as chicken bones, pork bones, and dried seafood such as bonito flakes and dried sardines. Soups made primarily from animal-based ingredients can be rich and flavorful. However, these soups require pre-processing such as removing the bitterness and a long boiling process, which is time-consuming and labor-intensive. On the other hand, due to the recent trend of health consciousness and religious reasons, there is a need for vegetarians to prefer plant-based foods that do not use animal ingredients. However, even when making soups mainly from plant ingredients, it is necessary to boil various vegetables for a long time, and after boiling, the vegetable residue must be disposed of. In addition, soups made mainly from plant ingredients have the problem of insufficient richness and full-bodied flavor.

[0003] Soy milk has a strong image of being healthy and is used in a variety of dishes, but it is also known to be used as an ingredient in soup. For example, Patent Document 1 describes a soup ingredient for obtaining a coagulated soup, characterized by comprising soy milk powder with a coagulation index of 15 or more and an NSI of 80% or more, a coagulant, and a seasoning. Patent Document 2 also discloses a soy milk soup as a soy milk product made from sterilized soy milk that has been given a rich texture. Patent Document 3 also discloses a technology relating to a plant-based cloudy soup base, which is an oil-in-water emulsion composition containing a bean extract, oils and fats, and a plant-based seasoning, and is characterized by being cloudy when in a liquid state. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 145073 / 1983 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-261107 [Patent Document 3] Japanese Patent Application Publication No. 2018-017428 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a vegetable soup base that has a good rich feeling and a full-bodied aftertaste without using animal ingredients such as pork bones, chicken bones, or dried bonito flakes. [Means for solving the problem]

[0006] As a result of extensive research into solving the above problems, the inventors discovered that a plant-based soup base produced by mixing and emulsifying ingredients including flavored oils and fats and plant milk cream has a good richness and a full-bodied aftertaste, and thus completed the present invention.

[0007] That is, the present invention provides: (1) A method for producing a vegetable soup base, comprising mixing and emulsifying ingredients including flavored oils and fats and vegetable milk cream; (2) The method for producing a vegetable soup base according to (1), wherein the flavored oil or fat contains at least yeast extract. (3) The method for producing a vegetable soup base according to (1), wherein the protein content in the solid content of the vegetable soup base is 1.4 to 26% by weight in terms of dry matter. (4) The method for producing a vegetable soup base according to (2), wherein the protein content in the solid content of the vegetable soup base is 1.4 to 26% by weight in terms of dry matter. (5) The method for producing a plant-based soup base according to any one of (1) to (4), wherein the plant milk cream is soy milk cream. (6) The method for producing a plant-based soup base according to any one of (1) to (5), wherein the raw material further contains dietary fiber. (7) The method for producing a plant-based soup base according to any one of (1) to (6), wherein the pH of the plant milk cream is adjusted to pH 7.3 to 10. (8) A method for producing soup, which comprises blending a vegetable soup base obtained by any one of the methods according to (1) to (7) as a raw material; (9) A vegetable soup base which is an oil-in-water emulsion containing flavored oils and vegetable milk cream; (10) The vegetable soup base according to (10), wherein the flavored oil or fat contains at least yeast extract. (11) Soup containing the plant soup base according to (9) or (10). is. [Effects of the Invention]

[0008] According to the present invention, a vegetable soup base having a good richness and full-bodied aftertaste can be provided without using animal ingredients such as pork bones or chicken bones. DETAILED DESCRIPTION OF THE INVENTION

[0009] (Method of manufacturing vegetable soup base) The vegetable soup base of the present invention can be produced by mixing ingredients including flavored oils and fats and vegetable milk cream, followed by emulsification. The vegetable soup base of the present invention can be produced, for example, by the following method. The ingredients, including flavored oils and fats and vegetable milk cream, are mixed and stirred to form a pre-emulsified mixture. The pre-emulsified mixture is then homogenized at a pressure of 1 to 20 MPa using a homogenizer or other homogenizing device. If necessary, the mixture is then heat sterilized at 110 to 150°C, preferably 120 to 140°C, for 1 to 30 seconds, preferably 3 to 20 seconds. If necessary, the mixture is then homogenized again at a pressure of 1 to 50 MPa. The mixture is then cooled as necessary to produce a vegetable soup base. When the raw materials are mixed, the proportion of flavor oils and fats in the raw materials is preferably 10 to 90% by weight, more preferably 20 to 80% by weight, more preferably 25 to 75% by weight, more preferably 25 to 70% by weight, and even more preferably 30 to 70% by weight, calculated on a dry basis. The proportion of plant milk cream in the raw materials is preferably 10 to 90% by weight, more preferably 20 to 80% by weight, more preferably 25 to 75% by weight, more preferably 30 to 75% by weight, and even more preferably 30 to 70% by weight, calculated on a dry basis.

[0010] (Plant-based soup base) In the present invention, the term "soup base" refers to a basic ingredient used to prepare soup for ramen, instant noodles, etc. The vegetable soup base of the present invention is an oil-in-water emulsion containing flavored oil and vegetable milk cream. The vegetable soup base is a soup base in which vegetable ingredients such as flavored oils based on vegetable oils are used as part or all of the ingredients. In other words, it refers to a soup base containing vegetable ingredients, and animal ingredients such as chicken bones and pork bones may also be used as part of the ingredients. The amount of animal ingredients is generally less than 50% by weight of all ingredients excluding water, preferably 40% by weight or less, more preferably 30% by weight or less, more preferably 20% by weight or less, more preferably 10% by weight or less, and most preferably 0% by weight. The plant-based soup base of the present invention can be produced using only plant-based ingredients, without using any animal-based ingredients. The vegetable soup base obtained by the method of the present invention has a good richness and a full-bodied aftertaste. The "richness" refers to the strength of the flavor felt when eating, and the "full-bodied aftertaste" refers to the full-bodied flavor felt after eating and swallowing. The protein content of the solids in the vegetable soup base is preferably 1.4 to 26% by weight, more preferably 13 to 26% by weight, calculated on a dry matter basis. By adjusting the protein content within this range, a more sufficient richness and full-bodied aftertaste can be obtained. The protein content is measured by the Kjeldahl method using a coefficient of 6.25. The lipid content of the solids in the vegetable soup base is preferably 5 to 99% by weight, calculated on a dry matter basis, and more preferably 10 to 99%, 20 to 99%, 30 to 99%, 40 to 99%, 50 to 99%, 60 to 99%, or 65 to 99% by weight. The upper limit of the lipid content can be 98% or 97% by weight, and the lower limit can be 66%, 67%, or 68% by weight. The lipid content is measured by a chloroform-methanol extraction method.

[0011] (flavored fats and oils) In the present invention, flavored oils and fats include oils and fats flavored by adding extracts, flavorings, spices, vegetables, seasonings, dairy ingredients, or other plant-derived ingredients such as rice bran to vegetable oils and fats, or by adding these and then treating with heating or the like. They also include those in which flavors have been extracted using vegetable oils and fats from seasoning liquids containing amino acids, sugars, and lipids. Preferably, flavors have been extracted using vegetable oils and fats from seasoning liquids containing at least yeast extract, i.e., flavored oils and fats contain at least yeast extract. In other words, they include "flavored oils and fats" that are based on vegetable oils and fats and have been separately flavored. On the other hand, they do not include vegetable oils and fats themselves that are simply extracted from plant ingredients, such as sesame oil. Examples of extracts include beef extract, pork extract, chicken extract, onion extract, clam extract, and oyster extract. Flavorings include artificial, natural, and synthetic fruit flavors such as vanilla and citrus oils, including lemon, orange, lime, grapefruit, yuzu, and sudachi, and fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, and papaya. Other flavorings that can be used include milk flavor, butter flavor, cheese flavor, cream flavor, and yogurt flavor; vanilla flavor; tea or coffee flavors such as green tea flavor, oolong tea flavor, black tea flavor, cocoa flavor, chocolate flavor, and coffee flavor; mint flavors such as peppermint flavor, spearmint flavor, and Japanese peppermint flavor; asafoetida flavor, ajowan flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor, cinnamon flavor, chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, and sassafras flavor. Examples of suitable flavorings include spicy flavors such as peppermint, Japanese pepper, perilla, juniper berry, ginger, star anise, horseradish, thyme, tarragon, dill, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi (Japanese horseradish) flavor; alcohol flavors such as wine, whiskey, brandy, rum, gin, and liqueur; floral flavors; and botanical flavors such as onion, garlic, cabbage, carrot, celery, mushroom, and tomato. These flavors may be used in liquid or solid form and may be used individually or in mixtures.

[0012] Examples of flavored oils and fats to which the above-mentioned flavorings and the like have been added include meat-based flavor oils such as beef, pork, lamb, and chicken; spice, spicy vegetable, and vegetable-based flavor oils such as herbs, garlic, ginger, onion, sesame, green onions, kelp, pepper, wasabi, Japanese pepper, and tomato; cooking flavor oils such as fried rice, subuta, mapo tofu, and consommé; seasoning flavor oils such as soy sauce, miso, mirin, sauce, tomato ketchup, and mayonnaise; and seafood-based flavor oils such as crab, scallop, tuna, bonito, and shrimp.

[0013] (vegetable oil) Examples of vegetable oils and fats used in flavored oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, palm kernel oil, etc., as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification.

[0014] (Plant milk cream) The plant milk cream of the present invention has a higher lipid content than plant milk, preferably 25% by weight or more of the dry matter, more preferably 30% by weight or more, more preferably 35% by weight or more, and even more preferably 40% by weight or more of the dry matter, and the upper limit is preferably 80% by weight or less, more preferably 75% by weight or less, and even more preferably 70% by weight or less. Examples of plant species include beans such as soybeans and peanuts, and nuts such as peanuts, almonds, coconuts, walnuts, cashew nuts, pistachios, macadamia nuts, and hazelnuts, with soy milk cream derived from soybeans being preferred. Here, soy milk cream, which is made from soybeans, is used as an example. Soy milk cream is also called a soy emulsion composition. In general, fresh cream is produced by separating it from milk using a centrifuge, and in one embodiment, soy milk cream can be obtained by, for example, further centrifuging soy milk obtained from whole soybeans to produce a low-specific-gravity, oil-rich cream layer, and then recovering the resulting cream layer, but the production method is not particularly limited. In another embodiment, a soy emulsion composition can be obtained by adding commercially available soy milk, oils and fats, and, if necessary, an emulsifier.

[0015] The lipid content of the soy milk cream (as a chloroform / methanol mixed solvent extract) is preferably 25% by weight or more, more preferably 30% by weight or more, more preferably 35% by weight or more, and even more preferably 40% by weight or more, based on the dry matter, and is preferably 80% by weight or less, more preferably 75% by weight or less, and even more preferably 70% by weight or less, based on the dry matter. The protein content of the soy milk cream is preferably 15% by weight or more, more preferably 20% by weight or more, and even more preferably 25% by weight or more, based on the dry matter. The upper limit is preferably 40% by weight or less, more preferably 35% by weight or less. The lipid / protein content ratio of the soy milk cream is preferably 1.0 or more, more preferably 1.2 or more, based on the weight of the dry matter. According to the 2015 edition (seventh revision), the protein content of typical full-fat soy milk is 39.1% by weight on a dry matter basis, and the lipid content is 21.7% by weight on a dry matter basis, resulting in a lipid / protein ratio of 0.55.

[0016] In a more preferred embodiment of the soy milk cream described above, the "lipophilic proteins" of the soy proteins are preferably concentrated, as this provides a richer flavor and a pleasant soybean-derived taste. For example, the soy emulsion composition described in JP 2012-16348 A can be used as such a soy protein raw material. An index of whether or not lipophilic proteins are concentrated can be estimated by determining the LCI (Lipophilic Proteins Content Index) value described in the publication. In the present invention, it is more preferable to use soy milk cream with concentrated lipophilic proteins and an LCI value of 50% or more, preferably 55% or more. An example of a commercially available soy milk cream with an LCI value of 55% or more is "Nokurimu" (registered trademark) manufactured by Fuji Oil Co., Ltd.

[0017] (Dietary fiber) In the present invention, it is preferable that the raw material further contains dietary fiber in addition to the flavored oil and fat and vegetable milk cream. By further containing dietary fiber, the soup base has a better richness and a full-bodied aftertaste, and when this is used as a soup raw material, a soup with a better richness and a full-bodied aftertaste can be prepared. Examples of dietary fiber include okara from beans such as soybeans, chitosan, cellulose, hemicellulose, sodium carboxymethylcellulose, glucan, lignin, wheat bran, wheat germ, oatmeal, cornmeal, etc. Among these, it is preferable to contain okara from beans such as soybeans. The dietary fiber may be added as a raw material separately from the flavored oil or fat and the plant milk cream, and then mixed and emulsified to produce the soup base, or a plant milk cream that already contains dietary fiber may be used. Among these, it is preferable to use a plant milk cream that already contains dietary fiber, and the plant milk cream may be mixed with the dietary fiber to produce a plant milk cream containing dietary fiber, or the plant milk cream may be prepared so that the dietary fiber is contained during the production process. When dietary fiber is contained in the plant milk cream, the dietary fiber content in the plant milk cream is preferably 2.5% by weight or more, more preferably 3% by weight or more. There is no upper limit to the dietary fiber content, but it is preferably 10% by weight or less, more preferably 8% by weight or less, more preferably 6% by weight or less. The dietary fiber content is a value measured by an enzymatic weight method. When dietary fiber is added separately, the amount to be added may be an amount equivalent to the dietary fiber content in the vegetable milk cream.

[0018] As a typical example of preparing vegetable milk cream so that dietary fiber is contained during the manufacturing process, the case of soy milk cream containing soybean pulp, which is dietary fiber, will be described. As the soy milk cream containing okara, it is possible to use the soy milk cream containing okara before separating the okara from the soy milk cream, or to use the soy milk cream obtained by mixing the okara separated during the production of the soy milk cream again with the soy milk cream. The dietary fiber-containing soy milk cream obtained in this manner has a dietary fiber content of 2.5% by weight or more, a protein content of 25% by weight or more per dry matter, a lipid content (as a chloroform / methanol mixed solvent extract) of 25% by weight or more, and a water content of 70% to 90% by weight. The protein content is preferably 30% by weight or more. There is no upper limit to the protein content, but it is preferably 50% by weight or less, and more preferably 45% by weight or less. The lipid content is preferably 30% by weight or more, more preferably 40% by weight or more. There is no upper limit to the lipid content, but it is preferably 65% ​​by weight or less, more preferably 55% by weight or less. The water content is preferably 75% to 90% by weight. The lipid / protein content ratio of the soy milk cream containing dietary fiber is preferably 1.0 or more, more preferably 1.2 or more, based on the weight of dry matter. As a commercially available soy milk cream containing dietary fiber of 2.5% by weight or more, for example, "Soy milk cream containing soybean dietary fiber" manufactured by Fuji Oil Co., Ltd. can be used.

[0019] (pH adjustment of plant milk cream) In the present invention, by producing a vegetable soup base using a vegetable milk cream whose pH has been adjusted using an alkaline agent as a raw material, the soup base can be made to have a richer texture and a more full-bodied aftertaste. Specifically, the pH of the plant milk cream is adjusted using an alkaline agent such as sodium carbonate or sodium hydroxide to preferably 7.3 to 10, more preferably 7.3 to 9.5, more preferably 7.4 to 9.0, more preferably 7.5 to 8.8, and even more preferably 7.6 to 8.6.

[0020] (Other ingredients) The vegetable soup base of the present invention may contain ingredients other than the flavored oils and fats and vegetable milk cream described above, such as starch, dextrin, oligosaccharides, thickeners, sweeteners, acidulants, seasonings, emulsifiers, vegetable milk such as soy milk, soy flour, vegetable protein, and water.

[0021] (soup) By adding various ingredients such as inorganic salts, acids, amino acids, nucleic acids, sugars, seasonings, and spices to the vegetable soup base of the present invention, soups for use in various foods can be produced, including soup drinks such as corn soup and potage soup, soups for noodles such as ramen, instant noodles, pasta, pho, laksa, and mala noodles, soups for hot pot dishes, soups for rice dishes such as risotto, and soups for gratin and curry. These soups come in both liquid and powder form. [Example]

[0022] The present invention will be explained below by way of examples, in which parts and percentages are by weight unless otherwise specified.

[0023] (Examples 1 and 2, Comparative Example 1) First, vegetable milk cream, dietary fiber-containing soy milk cream or full-fat soy milk, flavored oils and fats, and emulsifiers were mixed at 60°C according to the formulation shown in Table 1, homogenized in a homogenizer at a pressure of 2 MPa, heat-sterilized, and homogenized again at a pressure of 12 MPa to obtain a vegetable soup base. As the vegetable milk cream, soy milk cream ("Nokuri Yume": manufactured by Fuji Oil Co., Ltd., solid content: 19.0%, dietary fiber content: 0.1%, protein content (dry matter equivalent): 29.5%, lipid content (dry matter equivalent): 64.7%), or dietary fiber-containing soy milk cream ("Soy milk cream containing soy dietary fiber": manufactured by Fuji Oil Co., Ltd., solid content: 20.0%, dietary fiber content: 4.1%, protein content (dry matter equivalent): 34.5%, lipid content (dry matter equivalent): 41.0%) was used. In addition, as the full-fat soy milk, "unadjusted soy milk" manufactured by Fuji Oil Co., Ltd. (solid content: 9.2%, dietary fiber content: 0.2%, protein content (dry matter equivalent): 51.1%, lipid content (dry matter equivalent): 39.1%) was used. The pH of soy milk cream, dietary fiber-containing soy milk cream, and full-fat soy milk was all 6.7. The flavored oil was extracted from a seasoning liquid containing amino acids, sugars, and lipids using palm oil (manufactured by Fuji Oil Co., Ltd.) This flavored oil exhibited an animal fat-like flavor in the evaluation by five panelists skilled in sensory evaluation of flavored oils. The resulting vegetable soup base was evaluated for flavor according to the following criteria, and the results are shown in Table 1. The protein content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base. The lipid content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base.

[0024] (Flavor evaluation) In-house, five taste panelists who are experienced in the sensory evaluation of soups were asked to taste the plant-based soup bases obtained in each of the Examples and Comparative Examples, and to perform a sensory evaluation and score the flavor (richness, full-bodied aftertaste) according to the following evaluation criteria. (Evaluation criteria) Rich feeling 5 points: Very good (very strong and rich feeling) 4 points: Good 3 points: Average 2 points: slightly poor 1 point: Poor (almost no richness) Rich aftertaste 5 points: Very good (very strong and full-bodied aftertaste) 4 points: Good 3 points: Average 2 points: slightly poor 1 point: Poor (almost no rich aftertaste) The average score of each panelist was calculated. A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 2.5 points or more and less than 3.5 points D: 1.5 points or more and less than 2.5 points E: Less than 1.5 points The products were rated on a five-point scale, and products that received a rating of C or higher in all evaluation items were deemed to be of acceptable quality.

[0025] (Table 1) TIFF2026031741000001.tif88157

[0026] As a result, the vegetable soup base prepared by blending soy milk cream or dietary fiber-containing soy milk cream with flavored oils and fats had a good richness and a rich aftertaste, and was of acceptable quality. On the other hand, the soup base prepared by using full-fat soy milk was unacceptable.

[0027] Example 3 The flavored oils and fats of Example 2 were replaced with flavors extracted from a seasoning liquid containing yeast extract, amino acids, sugars, and lipids using palm oil (manufactured by Fuji Oil Co., Ltd.), and a vegetable soup base was obtained according to the manufacturing method of Example 2. The resulting vegetable soup base was subjected to a flavor evaluation in the same manner as in Example 1, and the results are shown in Table 2. The protein content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base. The lipid content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base.

[0028] (Table 2) TIFF2026031741000002.tif111114

[0029] As the results showed, the vegetable soup base prepared by combining soy milk cream containing dietary fiber and flavored oil extracted from a seasoning liquid containing yeast extract had a good richness and a rich aftertaste, and was of acceptable quality.

[0030] (Comparative Example 2, Examples 4 to 9) Protein content The soy milk cream and vegetable protein of Example 1, the flavor oil and fat of Example 1, and the emulsifier were mixed at 60°C in the proportions shown in Table 1, homogenized in a homogenizer at a pressure of 2 MPa, heat sterilized, and homogenized again at a pressure of 12 MPa to obtain a vegetable soup base. The vegetable protein used was Fujipro CLE (manufactured by Fuji Oil Co., Ltd., solid content: 94.5%, protein content (dry matter equivalent): 91.3%). The resulting vegetable soup base was subjected to a flavor evaluation in the same manner as in Example 1, and the results are shown in Table 3. The protein content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base. The lipid content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base.

[0031] (Table 3) TIFF2026031741000003.tif107138

[0032] As shown in Table 3, by adjusting the protein content in the solid matter of the vegetable soup base to 1.4-25.9% on a dry matter basis, the richness and full-bodied aftertaste were both satisfactory, and the quality was acceptable.

[0033] (Examples 10 to 14) pH adjustment of dietary fiber-containing soy milk cream The dietary fiber-containing soy milk cream was adjusted to 60°C, and then the pH was adjusted to 7.2 to 10.0 using sodium carbonate. Next, the pH-adjusted soy milk cream or dietary fiber-containing soy milk cream, flavored oils and fats, and emulsifiers were mixed at 60°C according to the formulations shown in Table 2, homogenized in a homogenizer at a pressure of 2 MPa, heat sterilized, and homogenized again at a pressure of 12 MPa to obtain a vegetable soup base. The dietary fiber-containing soy milk cream and flavored oils and fats used were the same as those used in Example 1. The resulting vegetable soup base was subjected to a flavor evaluation in the same manner as in Example 1, and the results are shown in Table 4. The protein content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base. The lipid content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base.

[0034] (Table 4) TIFF2026031741000004.tif108135

[0035] As shown in Table 4, by adjusting the dietary fiber-containing soy milk cream to a pH of 7.3 to 10.0 in advance, the richness and full-bodied aftertaste tended to improve. In particular, Examples 12 and 13, which were adjusted to pH 7.8 and 8.5, had very good richness and full-bodied aftertaste.

[0036] (Example 15) Almond cream The soy milk cream of Example 1 was replaced with almond cream, and a vegetable soup base was obtained according to the manufacturing method of Example 2. The almond cream used was "peeled almond paste" (manufactured by Fuji Oil Co., Ltd., solid content: 98.8%, protein content (dry matter equivalent): 19.5%, lipid content (dry matter equivalent): 56.8%). The resulting vegetable soup base was evaluated for flavor in the same manner as in Example 1, and the results are shown in Table 5. The protein content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base. The lipid content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base.

[0037] (Example 16) Coconut cream The soy milk cream in Example 1 was replaced with coconut cream, and a vegetable soup base was obtained according to the manufacturing method of Example 2. The coconut cream used was "Kara Coconut Cream" (manufactured by SAMBU GROUP, solid content: 30.82%, protein content (dry matter equivalent): 8.4%, lipid content (dry matter equivalent): 80.1%). The resulting vegetable soup base was evaluated for flavor in the same manner as in Example 1, and the results are shown in Table 5. The protein content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base. The lipid content in the table is the value calculated as dry matter based on the solid content of the vegetable soup base.

[0038] (Table 5) TIFF2026031741000005.tif86142

[0039] As shown in Table 5, the vegetable soup bases prepared by combining almond cream or coconut cream with flavored oils and fats also had a good richness and a rich aftertaste, and were of acceptable quality.

Claims

1. A method for producing a vegetable soup base, comprising mixing and emulsifying ingredients containing flavored oils and fats and vegetable milk cream.

2. The method for producing a vegetable soup base according to claim 1, wherein the flavored oil or fat contains at least yeast extract.

3. 2. The method for producing a vegetable soup base according to claim 1, wherein the protein content in the solid matter of the vegetable soup base is 1.4 to 26% by weight in terms of dry matter.

4. 3. The method for producing a vegetable soup base according to claim 2, wherein the protein content in the solid matter of the vegetable soup base is 1.4 to 26% by weight in dry matter terms.

5. 5. The method for producing a vegetable soup base according to claim 1, wherein the vegetable milk cream is soy milk cream.

6. The method for producing a vegetable soup base according to any one of claims 1 to 5, wherein the raw materials further contain dietary fiber.

7. 7. The method for producing a vegetable soup base according to claim 1, wherein the pH of the vegetable milk cream is adjusted to 7.3 to 10.

8. A method for producing soup, comprising blending a vegetable soup base obtained by the method according to any one of claims 1 to 7 as a raw material.

9. The vegetable soup base is an oil-in-water emulsion containing flavored oil and vegetable milk cream.

10. The vegetable soup base according to claim 9, wherein the flavored oil or fat contains at least yeast extract.

11. A soup containing the vegetable soup base according to claim 9 or 10.

Images