Food containing soybean germ, and method for producing food containing soybean germ

Abstract

The present invention provides a soybean germ-containing food product that includes heated soybean germ, which retains the characteristic flavor of soybean germ while reducing bitterness and astringency. [Solution] A food product comprising heated soybean germ and a flavor enhancer, wherein the flavor enhancer is one or more selected from the group consisting of plant-based milk and milk and dairy products, and the content of the flavor enhancer is 1.5% by mass or more on a solid content basis, based on the mass of the food product, and a method for producing the food product.

Description

Technical Field

[0001] The present invention relates to a food containing heat-treated soybean germ, and particularly to a food containing soybean germ with reduced bitterness and beany flavor while retaining the unique flavor of soybean germ.

Background Art

[0002] Soybean germ (also referred to as soybean hypocotyl) is known to contain a large amount of isoflavones and saponins whose health functions are expected. In recent years, in order to easily ingest these components in food, the development of foods containing soybean germ has been promoted. However, soybean germ has a unique bitterness and beany flavor, and it may be necessary to improve the flavor when formulating it into food.

[0003] Conventionally, technical development for improving the flavor of soybean germ has been carried out. For example, in Patent Document 1, it aims to provide a baked confectionery rich in components with excellent physiological effects such as soybean protein, soybean isoflavones, and soybean dietary fiber contained in raw soybeans, germ, and seed coats, having a good flavor, and a smooth and moist texture. In a baked confectionery obtained by baking a dough mainly composed of cereal flour, oil and fat raw materials, and saccharides, a baked confectionery characterized in that part or all of the cereal flour is replaced with whole grain flour obtained by grinding raw soybeans with seed coats and germ is disclosed. In addition, in Patent Document 2, it aims to obtain an expanded soybean hypocotyl that can be eaten as it is and has a granular form with a crispy texture and a good flavor, and a processed product of soybean hypocotyl expanded to a volume 1.1 times to 1.4 times that of the raw hypocotyl is disclosed. Furthermore, in Patent Document 3, the main purpose is to provide a means for improving both the pre-taste and after-taste of food and drink, and a composition containing at least both branched oligosaccharides and starch degradation products and having a flavor-improving effect is disclosed. Examples of food and drink having an unpleasant taste and unpleasant odor using the composition include food and drink containing cereal components such as isoflavones and saponins. In addition, in Patent Document 4, a soybean odor masking agent containing rhamnose is disclosed with the problem of providing a technology for masking soybean odor.

Prior Art Documents

[0004] [Patent Document 1] Japanese Patent Publication No. 2004-350523 [Patent Document 2] Japanese Patent Publication No. 2015-221014 [Patent Document 3] Japanese Patent Publication No. 2007-135404 [Patent Document 4] Japanese Patent Publication No. 2022-120951 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] Typically, soybean germ is used in food products after heat treatment, as described in Patent Document 1 or 2. However, Patent Document 1 relates to a specific type of baked confectionery, and Patent Document 2 relates to a technology for puffed soybean hypocotyls that can be eaten as is, so these technologies are not highly versatile. Furthermore, even when using the technologies in Patent Document 3 or 4, the effect of reducing the bitterness and astringency characteristic of soybean germ may not be sufficient depending on the food product, or the taste of sugar may be unpleasant, so further technological development is desired.

[0006] Therefore, the object of the present invention is to provide a soybean germ-containing food product that includes heat-treated soybean germ (hereinafter referred to as "heat-treated soybean germ"), which retains the characteristic flavor of soybean germ while reducing bitterness and astringency. [Means for solving the problem]

[0007] The inventors of this invention investigated various food materials effective in improving the flavor of heated soybean germ and found that the above problem can be solved by using a predetermined flavor enhancer.

[0008] In other words, the above objective is achieved by a food product comprising heated soybean germ and a flavor enhancer, wherein the flavor enhancer is one or more selected from the group consisting of plant-based milk and milk and dairy products, and the content of the flavor enhancer is 1.5% by mass or more on a solid content basis, based on the mass of the food product. In the present invention, "plant-based milk" refers to a milk-like liquid emulsion made from plant-based materials such as beans, grains, nuts and seeds, and potatoes, and includes products that have been defatted or otherwise modified in terms of components, as well as dried products. Furthermore, "milk and dairy products" means milk and dairy products as defined in the Order Concerning Standards for Ingredients of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of 1951), and foods that use these as main ingredients. [Effects of the Invention]

[0009] The present invention makes it possible to easily apply a soybean germ-containing food product that includes heated soybean germ, while retaining the unique flavor of soybean germ and reducing bitterness and astringency. [Modes for carrying out the invention]

[0010] [Food] The present invention relates to a food product comprising heated soybean germ and a flavor enhancer, wherein the flavor enhancer is one or more selected from the group consisting of plant-based milk, milk, and dairy products, and the content of the flavor enhancer is 1.5% by mass or more on a solid content basis, based on the mass of the food product. By incorporating one or more selected from the group consisting of plant-based milk, milk, and dairy products as a flavor enhancer in the above-mentioned content into a food product containing heated soybean germ, it is possible to produce a soybean germ-containing food product that retains the unique flavor of soybean germ while reducing bitterness and astringency. In the present invention, there are no particular restrictions on the content of heated soybean germ, but in order to ingest appropriate amounts of health-promoting components such as isoflavones and saponins in a normal amount of food consumed, it is preferable to incorporate the heated soybean germ in a daily amount of food product so that it is approximately 9g or less, depending on the type of food product. The amount of heated soybean germ contained is preferably 0.8% by mass or more, more preferably 1% by mass or more, and even more preferably 1.4% by mass or more, based on the mass of the food. Taking into account the bitterness and astringency of the food, it is preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less.

[0011] In the present invention, heated soybean germ is obtained by heat-treating soybean germ (the hypocotyl portion of a whole soybean). Any soybean hypocotyl portion obtained in the process of producing soybean flour, soybean oil, or defatted soybeans, or in the process of producing soybean processed products such as soy milk or tofu, may be used as the soybean germ. For example, soybean germ can be obtained by heating whole soybeans, dividing and peeling them, and then separating them by air separation, sieving, and specific gravity separation. It is preferable to obtain it from the process of producing soybean flour, soybean oil, or defatted soybeans in order to obtain it in large quantities with stable quality. In the present invention, there are no particular restrictions on the heat treatment conditions for heated soybean germ, as long as the effects of the present invention are obtained. There are also no particular restrictions on the form of the soybean germ during heat treatment, but it is preferable to keep it in the state separated from the whole soybean (i.e., in granular form). The heat treatment conditions, considering the flavor and appearance of the heated soybean germ, are such that the L value of the CIELAB color system is 20 to 90, preferably 30 to 90, more preferably 40 to 90, and even more preferably 60 to 90. The L value is measured by preparing a powdered sample and measuring it using a spectrophotometer CM-5 (Konica Minolta, Inc.). Specifically, if granular soybean germ is heat-treated, it is measured after grinding; if the ground powdered soybean germ is heat-treated, the powdered sample is measured. The form of the heated soybean germ may be granular, or it may be powdered by grinding before or after heat treatment. Powdered heated soybean germ is preferred because it is easy to use in various foods. The particle size distribution (median diameter) of the powdered heated soybean germ is preferably 200 μm or less, preferably 100 μm or less, more preferably 60 μm or less, even more preferably 40 μm or less, and even more preferably 30 μm or less. In this invention, "heated soybean germ" excludes heated soybean germ contained in kinako (roasted soybean flour) etc., which is produced by heating and grinding the whole soybean. Even if heated soybean germ contained in kinako etc., which is produced by heating and grinding the whole soybean, is considered to be the "heated soybean germ" of this invention and is included in food, the effects of this invention cannot be obtained, as shown in the examples described later.

[0012] In the present invention, plant-based milks include, for example, soy milk, pea milk, peanut milk, etc., made from legumes; oat milk, rice milk, barley milk, etc., made from grains; almond milk, cashew milk, macadamia nut milk, walnut milk, pistachio milk, hazelnut milk, coconut milk, hemp milk, flaxseed milk, quinoa milk, etc., made from nuts and seeds; and potato milk, etc., made from potatoes and other root vegetables. One or more of these plant-based milks can be selected. These plant-based milks can be manufactured according to conventional methods.

[0013] In the present invention, milk and dairy products include, for example, whole milk powder, skim milk powder, whey powder, milk, low-fat milk, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened skimmed condensed milk, sweetened skimmed condensed milk, lactose, fresh cream, butter, etc. One or more of these milk and dairy products can be selected. These milk and dairy products can be manufactured according to conventional methods.

[0014] In the present invention, in order to obtain a soy germ-containing food in which bitterness and astringency are more sufficiently reduced, the ratio (B / A) of the content of the flavor improver (on a solid basis) (B) to the content of the heated soy germ (A) is preferably 0.5 or more, more preferably 0.8 or more, and even more preferably 1.2 or more. Furthermore, in the present invention, the content of the flavor improver is 1.5% by mass or more, preferably 1.7% by mass or more, and even more preferably 1.8% by mass or more, based on the mass of the food on a solid basis. Furthermore, there are no particular restrictions on the fat content of the flavor improver, and it can be designed depending on the type and combination of plant-based milk, milk and dairy products used. The higher the fat content of the flavor improver, the less flavor improver can be contained in the food, so the fat content per solid of the flavor improver is preferably 5% by mass or more, more preferably 7% by mass or more, and even more preferably 9% by mass. As shown in the examples described later, when the fat content per solid content of the flavor enhancer is less than 5% by mass, and particularly less than 1% by mass, the content of the flavor enhancer is preferably 3% by mass or more, and more preferably 4% by mass or more, based on the mass of the food in terms of solid content.

[0015] In the present invention, the type of flavor enhancer is not particularly limited as long as it is one or more selected from the group consisting of plant-based milk and milk and dairy products, and can be appropriately selected depending on the type of food, etc. The flavor enhancer preferably contains plant-based milk because it has a higher flavor-enhancing effect. There are no particular restrictions on the plant-based milk, but it is preferable that it be one or more selected from the group consisting of soy milk, oat milk, and almond milk because it is readily available and has a higher flavor-enhancing effect.

[0016] In the present invention, the food can be any type of food as long as it can contain heated soybean germ and a flavor enhancer in a desired amount. Examples include bakery products such as white bread, rolls, table bread, French bread, sweet bread, Danish pastries, yeast donuts, pizza, Chinese steamed buns, panettone, stollen, naan, scones, pies, hotcakes (also called pancakes), taiyaki, imagawayaki, sponge cake, muffins, pound cake, donuts, steamed cakes, steamed buns, cereal bars, cookies, and biscuits; soups such as potage soup, clam chowder, minestrone, and pumpkin soup; beverages such as smoothies and shakes; processed meat or fish products such as hamburgers, minced cutlets, fish balls, and dumplings; seasonings such as dressings; fillings such as custard cream; and spreads such as kinako-flavored cream, chocolate cream, and peanut cream. These foods can be manufactured according to conventional methods. In the present invention, the food is preferably one selected from the group consisting of bakery products, soups, and beverages, as it facilitates the intake of heated soybean germ.

[0017] [mix] The mix of the present invention is a mix comprising heated soybean germ and a flavor enhancer for producing the food of the present invention, wherein the flavor enhancer is one or more selected from the group consisting of plant-based milk and milk and dairy products, and the mix is ​​formulated so that the flavor enhancer is present in an amount of 1.5% by mass or more based on the mass of the food on a solid content basis. By using the mix of the present invention, it is possible to easily produce a soybean germ-containing food that retains the unique flavor of soybean germ while reducing bitterness and astringency. The mix of the present invention is designed so that the flavor enhancer is present in a predetermined amount in the final food product. For example, if the food product is a bakery product, the mix may be designed to be mixed directly with water or the like to prepare a dough and obtain the food product of the present invention, or the mix may be designed to be mixed with other ingredients such as wheat flour and then mixed with water or the like to prepare a dough and obtain the food product of the present invention. Also, if the food product is a soup or beverage, the mix may be designed to be mixed with a predetermined amount of liquid material such as water or hot water to obtain the food product of the present invention. Preferred embodiments of the mix of the present invention are the same as preferred embodiments of the food product of the present invention.

[0018] [Food manufacturing methods] The present invention relates to a method for producing food, comprising the step of mixing ingredients including heated soybean germ and a flavor enhancer, wherein the flavor enhancer is one or more selected from the group consisting of plant-based milk, milk, and dairy products, and the content of the flavor enhancer is 1.5% by mass or more on a solid content basis, based on the mass of the food. As described above, when producing food containing heated soybean germ, by including one or more selected from the group consisting of plant-based milk, milk, and dairy products as a flavor enhancer in the above-mentioned content, it is possible to produce soybean germ-containing food in which bitterness and astringency are reduced while retaining the unique flavor of soybean germ. The method for producing food of the present invention can also be carried out using the mix of the present invention. Preferred embodiments of the method for producing food of the present invention are the same as preferred embodiments of the food of the present invention.

[0019] Incidentally, as understood from the above description, the present invention relates to a method for reducing bitterness and astringency derived from heated soybean germ in a food containing heated soybean germ, wherein the food contains 1.5% by mass or more, based on the mass of the food, of a vegetable milk and one or more flavor improvers selected from the group consisting of milk and dairy products, in terms of solid content. Preferred embodiments of the method of the present invention are the same as the preferred embodiments of the food of the present invention.

Example

[0020] Hereinafter, the present invention will be described in detail with reference to examples. 1. Heated soybean germ Regarding the heated soybean germ used in the food production test, the L value in the CIELAB color system and the particle size distribution (median diameter) were analyzed. The L value in the CIELAB color system was measured using a spectrophotometer CM-5 (Konica Minolta Co., Ltd.) for the powdered heated soybean germ A and D as samples, and for the granular heated soybean germ B and C, the samples were each pulverized. The median diameter was measured for the powdered heated soybean germ A and D using a laser diffraction particle size measuring device. Specifically, using a laser diffraction particle size distribution measuring device HELOS&RODOS (manufactured by Nippon Laser), the cumulative 50% particle size was taken as the median diameter from the volume-based distribution (frequency distribution) by Fraunhofer diffraction. The results are shown in Table 1.

[0021]

Table 1

[0022] 2. Test 1 of bakery products 2-1. Preparation of bakery products Bakery products (roll bread, sandwich bread) were selected as soybean germ-containing foods for testing. 2-1-1. Preparation of roll bread Using each material in the formulation shown in Table 2, first, a sponge dough was prepared. (1) Preparation of sponge dough Place all the ingredients for the starter dough into a mixer bowl and knead at low speed for 3 minutes, then at medium speed for 3 minutes, until kneaded to 24°C. Next, ferment at 28°C and 75% RH for 2 hours and 30 minutes. (2) Book edition The pre-fermented starter and all the main dough ingredients except the shortening were placed in a mixer bowl and kneaded at low speed for 3 minutes, medium speed for 5 minutes, and high speed for 1 minute before the shortening was added. The dough was then kneaded again at low speed for 3 minutes and medium speed for 5 minutes until it reached 27°C. Subsequently, it was fermented at 28°C and 75% RH for 20 minutes. (3) Shaping and Fermentation The dough was divided into 65g portions and rolled into balls. After letting it rest at room temperature for 20 minutes, it was shaped into a log using a mini molder and placed on a baking sheet. Next, it was allowed to undergo final fermentation at 38°C and 85% RH for 60 minutes. (4) Firing The dough was baked in a 200°C oven for 11 minutes to obtain the bread rolls. 2-1-2. Preparation of sliced ​​bread Using the ingredients shown in Table 2, white bread was prepared using the straight dough method. (1) Book edition Place all ingredients except the shortening into a mixer bowl and mix at low speed for 3 minutes, medium speed for 8 minutes, and high speed for 3 minutes before adding the shortening. Mix further at low speed for 3 minutes, medium speed for 5 minutes, and high speed for 2 minutes until kneaded to 27°C. Then, ferment at 28°C and 75% RH for 60 minutes. (2) Shaping and Fermentation The dough was divided into 220g portions and rolled into balls. After letting it rest at room temperature for 20 minutes, it was shaped into a log using a mini molder. Six of these logs were then placed in a U-shape in a 3-loaf bread pan, and the dough was allowed to rise for 50 minutes at 38°C and 85% RH. (3) Firing The dough was baked in a 200°C oven for 38 minutes to obtain a loaf of bread. 2-2. Evaluation Method and Evaluation Results The bakery products prepared in 2-1 were consumed, and bitterness, astringency, and the desirable flavor characteristic of soybean germ were evaluated according to the following evaluation criteria. The evaluation results represent the average of the scores from a panel of 10 trained professionals. The results are shown in Table 2. (1) Bitterness / astringency 5: No bitterness or astringency is detected. 4: Mild bitterness / astringency 3: Slightly less bitter and astringent. 2: Slightly bitter and astringent taste 1: Strong bitterness and astringency (2) The desirable flavor unique to soybean germ 5: The distinctive and pleasant flavor of soybean germ is very strong. 4: Strong, pleasant flavor unique to soybean germ. 3: The pleasant flavor characteristic of soybean germ is slightly stronger. 2: The desirable flavor characteristic of soybean germ is somewhat weak. 1: The desirable flavor unique to soybean germ is very weak.

[0023] [Table 2]

[0024] As shown in Table 2, the bakery products (rolls, sliced ​​bread) in Examples 1-11, which contained heated soybean germ A-D and one or more flavor enhancers selected from the group consisting of plant-based milk and milk and dairy products, and in which the total content of flavor enhancers was 1.91-4.58% by mass based on the mass of the bakery product in terms of solid content, retained the unique flavor of soybean germ while reducing bitterness and astringency. On the other hand, in Comparative Examples 1-3, in which the content of flavor enhancers was 0-0.98% by mass based on the mass of the bakery product in terms of solid content, both the evaluation of bitterness and astringency, as well as the evaluation of the desirable unique flavor of soybean germ, were low. Furthermore, the effect of flavor improvement was observed not only in the case of rolls produced by the sponge and dough method (Examples 1-10), which generally produces a high fermentation aroma, but also in the case of sliced ​​bread produced by the straight dough method (Example 11), suggesting that the effects of the present invention can be obtained regardless of the manufacturing method. Regarding the types of flavor enhancers, the examples using plant-based milk (soy milk (unsweetened soy milk, sweetened soy milk powder), oat milk, almond milk) received high evaluations. Comparing Comparative Examples 1-2 and Examples 5-7, which contained skim milk powder and / or sweetened soy milk powder, higher flavor enhancer content resulted in higher evaluations, suggesting that an effective flavor enhancer is obtained when its content is 1.5% by mass or more based on the solid content of the bakery product. Furthermore, examples using flavor enhancers with high fat content received high evaluations, suggesting that a higher fat content in the flavor enhancer is more effective. Additionally, comparing heated soybean germ A-D, Example 1, which contained heated soybean germ A with an L value of 83.7, received a higher evaluation than Example 10, which contained heated soybean germ D with an L value of 26.5 on the CIELAB color system, suggesting that an L value of 30 or higher is preferable. Furthermore, Example 1, which contained powdered heated soybean germ A, received a higher evaluation than Examples 8 and 9, which contained granular heated soybean germ B and C, suggesting that a powdered form of heated soybean germ is preferable.

[0025] 3. Testing of bakery products 2 3-1. Preparation of bakery products As a food product containing soybean germ, a bakery product (scones) was selected and tested. Specifically, the powdered ingredients were mixed according to the proportions shown in Table 3, and then unsweetened soy milk and / or water and shortening were added and mixed with a spatula until no dry flour remained to form a dough. The dough was divided into 22-25g portions, rolled into balls by hand, and baked in a 200°C oven for 15 minutes to obtain scones. 3-2. Evaluation Method and Evaluation Results The bakery products prepared in 3-1 were evaluated for bitterness, astringency, and the desirable flavor characteristic of soybean germ using the same method as in 2-2. The results are shown in Table 3. As mentioned above, heated soybean germ contained in kinako (roasted soybean flour), which is produced by heating and grinding the whole soybean, is excluded from the "heated soybean germ" of the present invention. However, as Comparative Example 5, an example is shown in which heated soybean germ contained in kinako is considered as the "heated soybean germ" of the present invention and incorporated into the product. In Table 3, the heated soybean germ content and the flavor improver solid content (B) / heated soybean germ content (A) of Comparative Example 5 were calculated assuming that the heated soybean germ content in kinako was 2% by mass, and are shown in parentheses.

[0026] [Table 3]

[0027] As shown in Table 3, Example 12, a bakery product (scone) containing heated soybean germ A and unsweetened soy milk as a flavor enhancer, had a total flavor enhancer content of 1.89% by mass based on the solid content of the bakery product. This bakery product retained the characteristic flavor of soybean germ while reducing bitterness and astringency. On the other hand, Comparative Example 4, which did not contain a flavor enhancer, received a low evaluation of bitterness and astringency. Furthermore, in Comparative Example 5, which used kinako (roasted soybean flour), although the heated soybean germ content was lower than in Example 12 and the flavor enhancer content was higher, the bitterness and astringency evaluation was extremely low, indicating that kinako cannot be used as a source of heated soybean germ.

[0028] 4. Testing of soups 4-1. Preparation of soups As foods containing soybean germ, soups (potage soups (hot and cold)) were selected and tested. Specifically, each soup was prepared by mixing the ingredients according to the formulations shown in Table 4. 4-2. Evaluation Method and Evaluation Results The soups prepared in 4-1 were evaluated for bitterness, astringency, and the desirable flavor characteristic of soybean germ using the same method as in 2-2. The results are shown in Table 4.

[0029] [Table 4]

[0030] As shown in Table 4, the soups (potage soup (hot and cold)) containing heated soybean germ A and unsweetened soy milk as a flavor enhancer, with a total flavor enhancer content of 1.99 to 7.96% by mass based on the solid content of the soup, Examples 13 to 18 retained the unique flavor of soybean germ while reducing bitterness and astringency. On the other hand, Comparative Examples 6 and 7, which did not contain a flavor enhancer, received low ratings for bitterness, astringency, and the desirable unique flavor of soybean germ. Comparing Examples 13 to 16, it was observed that the higher the flavor enhancer content, the higher the ratings for each category, a trend similar to that observed in bakery products.

[0031] 5. Beverage testing 5-1. Preparation of Beverages As a food product containing soybean germ, a beverage (smoothie) was selected and tested. Specifically, each beverage was prepared by mixing the ingredients according to the formulations shown in Table 5. 5-2. Evaluation Method and Evaluation Results The beverages prepared in 5-1 were evaluated for bitterness, astringency, and the desirable flavor characteristic of soybean germ using the same method as in 2-2. The results are shown in Table 5.

[0032] [Table 5]

[0033] As shown in Table 5, the beverages (smoothies) of Examples 19-20, which contained heated soybean germ A and unsweetened soy milk as a flavor enhancer, and in which the total amount of flavor enhancers was 2.31-4.62% by mass based on the mass of the beverage in terms of solid content, retained the characteristic flavor of soybean germ while reducing bitterness and astringency. On the other hand, Comparative Example 8, which did not contain any flavor enhancers, received low ratings for bitterness, astringency, and the desirable characteristic flavor of soybean germ. Comparing Examples 19-20, it was observed that the higher the amount of flavor enhancers, the higher the ratings for each category, showing a trend similar to that of bakery products.

[0034] From the above results, it is suggested that if a food containing heated soybean germ and a flavor enhancer is provided, and the flavor enhancer is one or more selected from the group consisting of plant-based milk, milk and dairy products, and the content of the flavor enhancer is 1.5% by mass or more based on the mass of the food on a solid content basis, then a soybean germ-containing food can be obtained that retains the unique flavor of soybean germ while reducing bitterness and astringency.

[0035] It should be noted that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications are possible within the scope of the gist of the invention. [Industrial applicability]

[0036] The present invention makes it possible to easily provide a soy germ-containing food product that includes heated soy germ, while retaining the unique flavor of soy germ and reducing bitterness and astringency.

Claims

1. A food containing heated soybean germ and a flavor enhancer, The aforementioned flavor enhancer is one or more selected from the group consisting of plant-based milk, milk, and dairy products. A food product characterized in that the content of the flavor enhancer is 1.5% by mass or more, based on the mass of the food product, on a solid content basis.

2. The food according to claim 1, wherein the content of the heated soybean germ is 0.8 to 10% by mass based on the mass of the food.

3. The food according to claim 1, wherein the ratio (B / A) of the content of the flavor enhancer (on a solid basis) (B) to the content of the heated soybean germ (A) is 0.5 or more.

4. The food according to claim 1, wherein the content of the flavor enhancer is 3% by mass or more on a solid content basis, based on the mass of the food.

5. The food according to claim 1, wherein the fat content per solid portion of the flavor enhancer is 5% by mass or more.

6. The food according to claim 1, wherein the flavor enhancer includes plant-based milk.

7. The food according to claim 5, wherein the plant-based milk is one or more selected from the group consisting of soy milk, oat milk, and almond milk.

8. The food according to claim 1, wherein the food is one selected from the group consisting of bakery products, soups, and beverages.

9. A mix comprising heated soybean germ and a flavor enhancer for producing the food described in claim 1, The aforementioned flavor enhancer is one or more selected from the group consisting of plant-based milk, milk, and dairy products. A mix in which the flavor enhancer is formulated to contain 1.5% by mass or more of the food product on a solid content basis.

10. A method for producing food, comprising the step of mixing ingredients including heated soybean germ and a flavor enhancer, The aforementioned flavor enhancer is one or more selected from the group consisting of plant-based milk, milk, and dairy products. A method for producing food, characterized in that the content of the flavor enhancer is 1.5% by mass or more on a solid content basis, based on the mass of the food.

11. A method for reducing the bitterness and astringency derived from heated soybean germ in a food product containing heated soybean germ, A method characterized by containing in the aforementioned food product one or more flavor enhancers selected from the group consisting of plant-based milk, milk, and dairy products, in an amount of 1.5% by mass or more on a solid content basis, based on the mass of the aforementioned food product.

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