Processed foods and composite foods made from them

Abstract

To provide a processed food having excellent effects of masking milk flavor and soybean odor. [Solution] A processed food containing granular soy protein or fibrous soy protein and / or soy milk and a product of fermentation of tofu with koji mold, the content of the product of fermentation of tofu with koji mold being 0.005 to 4.0% by mass. The content of animal protein is preferably 10% by mass or less. It is also preferable that the food is in a liquid or paste form. It is also preferable that the product of fermentation of tofu with koji mold is fermented milk. It is also preferable that the processed food is a sauce for gratin. The composite food of the present invention contains granular soy protein or fibrous soy protein and soy milk in different sauces or pastes, respectively, and the content of the product of fermentation of tofu with koji mold being 0.005 to 4.0% by mass in at least one of the sauces or pastes.

Description

[Technical field]

[0001] The present invention relates to a processed food comprising granular soy protein or fibrous soy protein and / or soy milk, and a product of tofu fermented with Aspergillus oryzae. [Background technology]

[0002] In recent years, there has been an increasing demand for processed foods that do not use meat or dairy products or that use limited amounts of these products, due to an increase in health consciousness, vegans and vegetarians, consideration of the environmental impact, and cost considerations.

[0003] Granular soybean protein such as soy meat and fibrous soybean protein are used as substitutes for animal meat, and soy milk products are used as substitutes for dairy products.

[0004] On the other hand, as tofu fermented with koji mold, fu-ru (fermented milk) and tofu-yo (tofu yo) are known. In recent years, recipes have been proposed that use tofu fermented with koji mold in processed foods such as stews and gratins. [Prior art documents] [Non-patent literature]

[0005] [Non-Patent Document 1] https: / / cookpad.com / recipe / 1444368, retrieved August 16, 2023 [Non-Patent Document 2] https: / / cookpad.com / recipe / 6491082?view=single, retrieved August 16, 2023 Summary of the Invention [Problem to be solved by the invention]

[0006] Granular soy protein, fibrous soy protein and soy milk have the problem of having a strong grassy smell (sometimes called "soybean smell") peculiar to soybeans. In addition, granular soy protein, fibrous soy protein and soy milk do not themselves have a milk-like flavor such as milk-like richness, aroma and taste, so there is a problem that processed foods using these, particularly processed foods that have traditionally used dairy products such as gratin, doria, cream croquette and white stew, leave consumers feeling unsatisfied.

[0007] An object of the present invention is to provide a processed food that can overcome the above-mentioned drawbacks of the conventional techniques. [Means for solving the problem]

[0008] The present inventors have discovered that by combining granular soy protein, fibrous soy protein or soy milk with tofu fermented with koji mold under specified conditions, it is possible to reduce the soybean odor and to produce an excellent milk-like flavor.

[0009] Specifically, the present invention provides a processed food containing granular soy protein and / or soy milk and a koji mold fermented product of tofu, the content of which is 0.005 to 4.0 mass %.

[0010] The present invention also provides a composite processed food comprising two or more of the above-mentioned processed foods. Effect of the Invention

[0011] According to the present invention, it is possible to obtain a processed food in which the soybean odor of granular soy protein or soy milk is suppressed and the milk-like flavor is effectively enhanced. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Preferred embodiments of the present invention will now be described.

[0013] Hereinafter, the present invention uses granular soy protein or fibrous soy protein and / or soy milk. Granular soy protein is also called textured soy protein. Granular soy protein is produced by, for example, adding water to soy protein raw materials, kneading, heating and pressurizing the dough using an extrusion processing machine such as an extruder, and simultaneously releasing the dough from a nozzle called a die under atmospheric pressure and expanding the texture. Examples of soy protein raw materials include defatted soybeans, soy flour and powdered (separated or concentrated) soy protein. Granular soy protein is also produced in the same manner as above, but there are also high-moisture types that are extruded without expanding the texture through a cooling die. The expanded type is generally dried to make the product, while the non-expanded type is generally not dried and is made into the product through a freezing and packaging process.

[0014] Granular soy protein comes in a variety of shapes and textures depending on the application, such as minced, meat, and puffed types (cereal ingredients that make use of the characteristic components of soybeans). Other than protein, starch, dietary fiber, edible oils and fats, seasonings, and colorings are commonly used. Minced types are divided into flake products and granule products, and are used as substitutes for minced meat. These are used after rehydrating with water. Meat types are divided into sliced ​​products and block products, and these can be manufactured by modifying the die shape at the outlet of the extruder. Granular soy protein may be unseasoned or may be seasoned and cooked. Some granular soy protein is sold as "soy meat," which means meat substitute or meat-like product.

[0015] In addition, it is a fine thread-like form obtained by releasing an aqueous slurry or paste of soy protein raw material from a small diameter back pressure orifice while flowing it under heating, and fiberizing it, and is distinguished from the above-mentioned granular or minced meat-like textured soy protein in terms of the manufacturing method and shape.

[0016] In the present invention, among granular soy protein and fibrous soy protein, granular soy protein is preferably used. The reason for this is that granular soy protein generally has a strong soybean smell, and the effect of using the product of tofu fermented with koji mold is high. In addition, granular soy protein is widely known as a material for soy meat, and in the present invention, by combining the meat-like texture of soy meat with the richness and aroma of milk-like flavor resulting from the product of tofu fermented with koji mold, the flavor of soy meat can be effectively improved, and the use of soy meat, which is attracting attention from economic and environmental points of view, can be expanded.

[0017] In particular, among granular soy protein, it is preferable to use a minced type product. This is because the minced type product has a large surface area and a relatively strong soybean smell, and therefore the flavor can be improved by using a product fermented with koji mold from tofu. Examples of minced type products are usually those with a size of 2 mm to 15 mm. A size of 15 mm or less is preferable because it gives a good minced meat appearance and improves the flavor improvement effect. A size of 2 mm or more is also preferable because it provides a good texture. The size here can be measured in a dry state. The granular soy protein is placed on a flat surface in an arbitrary state and photographed from above (directly above) perpendicular to the flat surface. The average length of the longest line that crosses the projected image is measured for 20 or more grains, and this is taken as the size of the granular soy protein.

[0018] As the granular soy protein or fibrous soy protein, either a dried or non-dried product may be used, but a dried product that is reconstituted with water is preferred. This is because dried products generally have a strong soy odor, and the use of the koji mold fermented tofu has a high masking effect on the soy odor. Also, dried products are generally more versatile than frozen products, and therefore the present invention has a high economic value.

[0019] In the present invention, the mere use of a koji mold fermented product of tofu as a production raw material for granular soy protein or fibrous soy protein in the production process of these proteins (e.g., a production raw material provided for kneading with an extruder) does not constitute a processed food containing granular soy protein or fibrous soy protein and a koji mold fermented product of tofu. In order to obtain the effect of reducing soy odor and improving milk-like flavor in processed foods, it is preferable that the granular soy protein or fibrous soy protein and the koji mold fermented product of tofu are separably mixed. Here, "separably mixed" refers to the case where the koji mold fermented product of tofu remains in the remainder (e.g., the liquid or paste-like portion of the remainder) after the granular soy protein or fibrous soy protein is removed from the processed food.

[0020] In the present invention, granular soy protein or fibrous soy protein having a soybean-derived protein content of, for example, 35% by mass or more in its dry mass is preferred because the combination of these soy proteins with the koji mold fermented tofu has a high effect of suppressing soy odor. Granular soy protein or fibrous soy protein having a soybean-derived protein content of 45% by mass or more in its dry mass is particularly preferred. The upper limit of the soybean-derived protein content in granular soy protein or fibrous soy protein is preferably 65% ​​by mass or less. The dry mass refers to the total mass excluding water.

[0021] In the present invention, granular soy protein or fibrous soy protein is contained in a processed food in an amount of, on a dry weight basis, It is preferable that the content is 0.1% by mass or more and 55% by mass or less. By including this amount in terms of dry mass in processed foods, the effect of suppressing soy odor and the effect of imparting a milk-like flavor, which are achieved by using the koji mold fermented tofu for granular soy protein or fibrous soy protein, can be made even more excellent. From this viewpoint, it is more preferable that the content of granular soy protein or fibrous soy protein in processed foods is 0.2% by mass or more and 50% by mass or less, particularly preferably 0.3% by mass or more and 47% by mass or less, and it may be 1% by mass or more, or 2% by mass or more.

[0022] In particular, when the processed food is a sauce or paste, the content of granular soy protein or fibrous soy protein is preferably within the above range. Here, sauces or pastes refer to liquid or paste-like products. These are often fluid. Examples of sauces include soups such as noodle soups, stews, sauces, etc. Examples of pastes include croquette ingredients, minced meat cutlet ingredients, hamburger ingredients, and foods with similar viscosity to these. Such sauces or pastes contain a certain amount of moisture, and by mixing granular soy protein or fibrous soy protein with the koji mold fermented tofu under such moisture-rich conditions, it is easy to improve the masking effect of soy odor, and it is also possible to impart a milk-like flavor to the entire granular soy protein or fibrous soy protein. Note that sauces and pastes refer to those that are mixed during the manufacturing process. For this reason, when considering the amount of a specified component in sauces and pastes described below, grains, noodles, vegetables, toppings, etc. that are packed separately in the container together with these, and coatings, etc. applied to the surface, are not included in the denominator.

[0023] Examples of sauces include meat sauce (including bolognaise sauce), demi-glace sauce, curry sauce, hayashi rice sauce, white sauce (including cream sauce, bechamel sauce, etc.), Chinese sauce, mapo sauce, etc. In particular, when the processed food containing granular soy protein or fibrous soy protein is a sauce, it is preferably at least one selected from meat sauce, demi-glace sauce, curry sauce, hayashi rice sauce, and mapo sauce in order to further improve the flavor of the granular soy protein or fibrous soy protein, and it is particularly preferably at least one selected from meat sauce, curry sauce, and demi-glace sauce.

[0024] The soymilk used in the present invention is not particularly limited, and any conventionally known soymilk can be used. Soymilk is obtained by adding water to soybeans or crushed soybeans, subjecting them to wet grinding as necessary, and preferably reducing or removing the insoluble fraction. In the present invention, generally available unadjusted soymilk, adjusted soymilk, etc. can be used as the soymilk, but the use of soymilk cream, which will be described later, is preferable in that it can impart an excellent aroma and richness to processed foods, particularly in combination with the effect of imparting a milk-like flavor to tofu fermented with koji mold.

[0025] Soymilk cream has a higher lipid content than soymilk and can also be called a "soybean emulsion composition". In general, fresh cream is produced by separating milk using a centrifuge, and similarly, soymilk cream can be obtained by, for example, further centrifuging soymilk obtained from whole soybeans to produce a low-specific gravity oil-rich cream layer. The lipid content of soymilk cream is preferably 3% by mass or more, more preferably 6% by mass or more. The upper limit is preferably 20% by mass or less, more preferably 15% by mass or less. The protein content of soymilk cream is preferably 1% by mass or more, more preferably 3% by mass or more. The upper limit is preferably 20% by mass or less, more preferably 15% by mass or less. The lipid content of soymilk cream is preferably 15% by mass or more, more preferably 30% by mass or more in the dry mass. The upper limit is preferably 95% by mass or less, more preferably 75% by mass or less. The protein content of soymilk cream is preferably 5% by mass or more, more preferably 15% by mass or more in the dry mass. The upper limit is preferably 75% by mass or less, and more preferably 50% by mass or less. Furthermore, the protein / fat mass ratio of the soy milk cream is preferably 0.33 to 0.75, and more preferably 0.4 to 0.6.

[0026] In the present invention, fermented soy milk may be used as soy milk. However, when fermented soy milk is used, problems arise in that it cannot be used in large quantities due to a specific fermentation flavor, and applications are limited. In contrast, in the present invention, by using a specific amount of koji mold fermented tofu, it is possible to effectively suppress the soy odor and improve the milk-like flavor without causing such problems. If fermented soy milk is used in the processed food, the content of the fermented soy milk is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, and even more preferably 10 parts by mass or less, relative to 100 parts by mass of koji mold fermented tofu, and may be 0 parts by mass.

[0027] In the present invention, the processed food preferably contains soy milk in an amount of 1% by mass or more and 50% by mass or less, in terms of dry mass. By containing soy milk in this amount in terms of dry mass in the processed food, the effect of suppressing soy odor and the effect of imparting a milk-like flavor, which are achieved by using a product of tofu fermented with koji mold in the soy milk, can be made even more excellent. From this viewpoint, the processed food more preferably contains soy milk in an amount of 3% by mass or more and 25% by mass or less, in terms of dry mass, and particularly preferably contains soy milk in an amount of 5% by mass or more and 15% by mass or less. In particular, when the processed food is a sauce or paste, the soy milk content is preferably within the above range. When the processed food is a sauce containing soy milk, it is preferably a white sauce in order to make the most of the flavor of the soy milk.

[0028] Examples of tofu fermented with koji include fu ru and tofu yang. In this specification, fu ru is a food made by adding koji to tofu and fermenting it in salt water, and is a seasoning used in China. It is also called tofu ru, ru fu, or nan ru. For example, furu is made by fermenting tofu in a marinade of salt, koji, sake, and other seasonings as needed. Before this process, the tofu may be pre-cultured by inoculating it with Mucor, Rhizopus, Micrococcus, Bacillus subtilis, etc.

[0029] Tofuyo is a fermented food from Okinawa, made by fermenting island tofu with koji mold and awamori.

[0030] In the present invention, it is preferable to use fuyu as the koji mold fermented tofu, since it has an excellent effect of suppressing soybean odor and imparting a milk-like flavor.

[0031] Suitable examples of the koji mold-fermented tofu include a product in which the tofu components are dissolved or dispersed in a liquid state in a bottle or the like, or a product in which the tofu is soaked in a soaking liquid and in a state where solid-liquid separation is possible. Either of these may be adopted in the present invention.

[0032] The amount of the koji mold fermented tofu in the processed food is preferably 0.005 to 4.0% by mass, and more preferably 0.01 to 3.0% by mass in order to effectively improve the effects of masking the soybean odor and imparting a milky flavor, and more preferably 0.05 to 2.5% by mass. This range is particularly preferable when the processed food is a sauce or paste. Note that the amount of the koji mold fermented tofu referred to in this specification refers to the amount in the liquid state or the above-mentioned solid-liquid separated state of the tofu.

[0033] When the processed food of the present invention contains granular soy protein or fibrous soy protein, the amount of the koji mold fermented tofu is preferably 0.001 to 40 parts by mass, more preferably 0.005 to 20 parts by mass, and particularly preferably 0.01 to 10 parts by mass, per 100 parts by mass of the dry mass of the processed food. When the amount of the koji mold fermented tofu is within this range, the soybean odor is effectively suppressed and the milk-like flavor is improved.

[0034] When the processed food of the present invention contains soy milk, the amount of the koji mold fermented tofu is preferably 0.01 to 50 parts by mass, more preferably 0.1 to 50 parts by mass, even more preferably 0.2 to 40 parts by mass, even more preferably 0.3 to 30 parts by mass, and particularly preferably 0.5 to 20 parts by mass, per 100 parts by mass of the dry mass of the processed food. By having the amount of the koji mold fermented tofu in this range, the soybean odor is effectively suppressed and the milk-like flavor is improved.

[0035] The processed food of the present invention may contain ingredients other than granular soy protein or fibrous soy protein, soy milk and tofu fermented by koji mold. Examples of such ingredients include water, ingredients such as meat, vegetables and seafood, oils and fats, dairy products and various additives (emulsifiers, starches and dextrins, thickening polysaccharides, sugars and seasonings other than sugars). For example, when the processed food of the present invention is a sauce, the water content in the sauce is preferably 10 to 85% by mass, particularly preferably 15 to 80% by mass, and may be 30% by mass or more, or may be 40% by mass or more. The water content here includes the amount of water in the raw material containing water. When the processed food is a paste, the water content is preferably 10 to 50% by mass, particularly preferably 15 to 40% by mass.

[0036] In addition, in the processed food of the present invention, the amount of animal protein is preferably 10% by mass or less, from the viewpoint of the technical significance of obtaining a milk-like flavor, more preferably 5% by mass or less, and particularly preferably 3% by mass or less. From the same viewpoint, in the processed food of the present invention, the content of dairy products, i.e., products derived from milk, is preferably 10% by mass or less, more preferably 5% by mass or less, and particularly preferably 3% by mass or less, in terms of the high technical significance of obtaining a milk-like flavor in the present invention. When the processed food of the present invention is a sauce or paste, the amount in the processed food referred to here refers to the amount when the sauce or paste is taken as 100% by mass.

[0037] Next, a preferred method for producing the processed food of the present invention will be described. A preferred method for producing the processed food of the present invention may include a step of mixing granular soy protein, fibrous soy protein, or soy milk with the koji mold fermented tofu during the production process. The mixing is preferably carried out in the presence of water, since this has a high effect of suppressing soy odor and favorable expression of a milk-like flavor.

[0038] There is no particular limitation on the timing of mixing the granular soy protein or fibrous soy protein with the koji mold fermented tofu. The granular soy protein or fibrous soy protein is preferably mixed with the koji mold fermented tofu at, for example, 10 to 120°C, more preferably 20 to 100°C. In addition, the granular soy protein or fibrous soy protein is preferably heated to 50 to 120°C in a mixed state with the koji mold fermented tofu, and the heated state is preferably continued for 5 to 90 minutes, more preferably 15 to 10 to 70 minutes. For example, the granular soy protein or fibrous soy protein or soy milk may be added first to the heating vessel used for mixing, and the koji mold fermented tofu may be added simultaneously.

[0039] There is no particular limitation on the timing of mixing soy milk and the product of fermentation of tofu with koji mold. This makes it possible to more effectively suppress the soybean odor in soy milk. The mixing of granular soy protein or fibrous soy protein and the product of fermentation of tofu with koji mold is preferably carried out at, for example, 10 to 120°C, more preferably at 20 to 100°C. In addition, it is preferable to heat the mixture of soy milk and the product of fermentation of tofu with koji mold to 50 to 120°C, and the heated state is preferably continued for 5 to 90 minutes, more preferably for 10 to 70 minutes. For example, the granular soy protein or fibrous soy protein or soy milk and the product of fermentation of tofu with koji mold may be added first to a heating vessel used for mixing, or may be added simultaneously.

[0040] As described above, the processed food of the present invention is preferably a sauce or a paste, and specific examples of foods using sauces or pastes include noodles, oily foods such as croquettes and minced meat cutlets, gratins such as gratin and doria, soups, stews, etc. For example, noodle soups; the fillings and sauces poured over ingredients in oily foods such as croquettes and minced cutlets; sauces poured over side dishes such as hamburger steaks; sauces such as white sauce, meat sauce, and curry sauce in side dishes such as gratins; soups other than noodles; and liquid or paste-like fluid portions of stews, etc., are preferably processed foods of the present invention that contain a predetermined amount of koji mold fermented tofu. In particular, application of the present invention to processed foods in which dairy products have traditionally been used, such as gratins such as gratin and doria, cream croquettes, and white stew, is preferred because the effect of imparting a milk-like flavor is of great technical significance. Among these, gratins are preferred because they are more likely to exhibit the effect of improving the flavor of soy meat as well as the white sauce made from koji mold fermented tofu.

[0041] The present invention is preferably a food product containing granular soy protein or fibrous soy protein and soy milk. Conventionally, by combining granular soy protein or fibrous soy protein, which is prone to have a soybean smell, with soy milk, there is a risk that the food becomes difficult to eat. However, in the composite food of the present invention, the soybean smell can be suppressed by using the same material for the granular soy protein or fibrous soy protein and soy milk, so the flavor is easily unified. In addition, the flavors such as milk-like richness and milk-like aroma can be imparted to the granular soy protein or fibrous soy protein and soy milk, respectively, so that the food becomes highly palatable. By masking the soybean smell of the granular soy protein or fibrous soy protein and imparting a milk-like richness as a milk-like flavor, it becomes easier to obtain a flavor similar to animal meat. In addition, by masking the soybean smell of the soy milk and imparting a milk-like richness and aroma, it becomes easier to obtain a flavor similar to animal milk. When granular soy protein or fibrous soy protein is combined with soy milk, the dry mass ratio of the two is preferably 100:30-200, and more preferably 100:40-150. In particular, it is preferred that the food containing granular soy protein or fibrous soy protein and soy milk be in a form in which the koji mold fermented product of tofu is contained in contact with the granular soy protein or fibrous soy protein and soy milk, as this enhances the effect of masking the soy odor while imparting a milk-like flavor.

[0042] Furthermore, when the processed food is a composite food combining a plurality of sauces or pastes, each of which contains granular soy protein, fibrous soy protein, or soy milk, and each of which contains a product of fermentation of tofu with koji mold, it is preferable that the soy odor can be effectively masked for each sauce or paste, and that a milky flavor can be well imparted. When combining two or more sauces or pastes containing a product of fermentation of tofu with koji mold, it is sufficient that the content of the product of fermentation of tofu with koji mold is satisfied in any one of them, but it is preferable that each sauce or paste is satisfied in terms of excellent eating quality. When using a sauce containing granular soy protein or fibrous soy protein and a sauce containing soy milk, the effect of masking the milky flavor and soy odor can be obtained even if it is added to only one of them. A first sauce or paste containing soy milk and tofu fermented with koji mold; When combining granular soy protein or fibrous soy protein with a second sauce or paste containing a koji mold fermentation product of tofu, the mass ratio of the first sauce or paste to the second sauce or paste is preferably 100:10-90, and more preferably 100:20-80. Furthermore, assuming that the content of the koji mold fermented tofu in the first sauces or pastes is A (mass %) and the content of the koji mold fermented tofu in the second sauces or pastes is B (mass %), from the viewpoint of obtaining an excellent flavor improving effect, A:B is preferably 100:3 to 120, more preferably 100:5 to 100, and particularly preferably 100:10 to 85.

[0043] When multiple sauces or pastes are used as the composite food, the multiple sauces or pastes may be produced by stacking them in contact with each other, or the multiple sauces or pastes may be stored separately in a single container and mixed at the time of consumption.

[0044] In addition to the sauces or pastes, the composite food product may contain other ingredients, such as vegetables, grains, other sauces or pastes, etc.

[0045] Although the present invention has been described above based on the preferred embodiments thereof, the present invention is not limited to the above description. EXAMPLES

[0046] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to such examples. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".

[0047] Comparative Example 1 A meat sauce was prepared according to the composition shown in Table 1. Granular soy protein (soy meat, manufactured by Nisshin Oillio Co., Ltd., product name "New Soy Me F2010", dry mass 100% by mass, size 5 mm, soy-derived protein content of the dry mass 50% by mass) was rehydrated with rehydration water. Finely chopped onions were fried in canola oil with garlic paste. Granular soy protein was added along with water for reconstitution, consommé was dissolved, salt, ketchup, and Worcestershire sauce were added, and the mixture was simmered at 80°C for 10 minutes to obtain a Bolognese-style soy meat sauce.

[0048] (Examples 1-1 to 1-4) Furu (manufactured by Fuji Foods Industry Co., Ltd. under the product name "Tofu Milk FS") was used in the amount shown in Table 1. The furu was mixed with the granular soy protein so that it was dispersed in the sauce. The furu and granular soy protein were heated in a mixed state for 10 minutes. Other than that, a soy meat sauce was obtained in the same manner as in Comparative Example 1.

[0049] [Table 1]

[0050] Comparative Example 2 A white sauce was prepared according to the composition shown in Table 2. Butter was put into a pan, wheat flour was added and fried, water and consommé were added to dissolve the consommé, soy milk cream ("Co-cream" manufactured by Fuji Oil Co., Ltd., dry mass (mass excluding water) 19 mass%, protein 5.6 mass%, lipid 12.3 g, protein amount per dry mass 29.5 mass%, lipid amount per dry mass 64.7 mass%, protein / lipid mass ratio 0.45) was added, and the mixture was heated at 90°C and boiled for 30 minutes to obtain a white sauce.

[0051] (Examples 2-1 to 2-4) Fufu milk (manufactured by Fuji Foods Industries Co., Ltd. under the product name "Tofu Milk FS") was used in the amount shown in Table 2. The fufu milk was mixed with the soy milk cream so that it was dispersed in the sauce. The tofu milk and soy milk cream were heated in a mixed state for 10 minutes. Other than that, a white sauce was obtained in the same manner as in Comparative Example 2.

[0052] [Table 2]

[0053] The meat sauce and white sauce thus obtained were each tasted by a panel of five people (three men and two women) and evaluated according to the following criteria. The average scores are shown in Tables 3 and 4. (Masking effect of soybean odor) 5: No detectable soybean smell. 4: Almost no soy smell. 3: There is a slight soybean smell. 2: Smells like soybeans. 1: Strong soybean smell.

[0054] (milk flavor) 5: Has a strong milk-like flavor. 4: Has a milk-like flavor. 3: Has a slight milky flavor. 2: Almost no milky flavor is detected. 1: No milk-like flavor is detected.

[0055] [Table 3]

[0056] [Table 4]

[0057] As shown in Tables 3 and 4, whether granular soy protein or soy milk is combined with koji mold fermented tofu, the soy odor is suppressed and the milk-like flavor is enhanced. In each example, the granular soy protein and the granular soy protein and soy milk reduce the unique flavor derived from beans, and the richness and aroma reminiscent of animal origin are obtained, making them delicious to eat.

[0058] (Example 3-1) 10 parts by mass of boiled macaroni was placed in a heat-resistant container, 34 parts of the meat sauce obtained in Example 1-2 was spread on top, and 51 parts of the white sauce obtained in Example 2-2 was layered on top. 5 parts by mass of cheese that melts when heated was sprinkled on top, and the mixture was baked in an oven for 5 minutes at 200°C to obtain a gratin. The obtained gratin had an excellent milk-like flavor with the soybean odor effectively suppressed.

[0059] (Example 3-2) The meat sauce obtained in Example 1-2 was replaced with the same amount of meat sauce obtained in Comparative Example 1. Other than that, the procedure was the same as in Example 3-1.

[0060] (Example 3-3) The white sauce obtained in Example 2-2 was replaced with the same amount of the white sauce obtained in Comparative Example 2. Other than that, the procedure was the same as in Example 3-1.

[0061] Comparative Example 3 The meat sauce obtained in Example 1-2 was replaced with the same amount of meat sauce obtained in Comparative Example 1, and the white sauce obtained in Example 2-2 was replaced with the same amount of white sauce obtained in Comparative Example 2. Other than these points, the same as in Example 3-1.

[0062] The evaluation was performed according to the following criteria, and the results are shown in Table 5. (evaluation) 5: It doesn't smell like soybeans and has a strong milk-like flavor, making it very delicious. 4: It has a very faint soybean smell and a milk-like flavor, making it delicious. 3: There is a slight soybean smell and a slight milk-like flavor, which is within the acceptable range. 2: There is a strong soybean smell and almost no milk-like flavor, making it slightly difficult to eat. 1: The soybean smell is strong and there is no milk-like flavor at all, making it difficult to eat.

[0063] [Table 5]

[0064] As shown in Table 5 above, in a composite food product that combines a sauce containing granular soy protein with a sauce containing soy milk, adding the koji mold fermentation product to either one of them enhances the milk flavor and suppresses the soy odor, and adding it to both makes the effects significantly superior.

Claims

1. Granular soy protein, fibrous soy protein or soy milk; Contains fermented milk, A processed food having a fermented milk content of 0.05 to 0.107% by mass.

2. 2. The processed food according to claim 1, having an animal protein content of 10% by mass or less.

3. 3. The processed food according to claim 1 or 2, which is in the form of a liquid or paste.

4. 3. The processed food according to claim 1 or 2, which is a sauce for gratin.

5. A processed food as described in claim 1 or 2, which is a food containing sauces or pastes.

6. Granular soy protein, fibrous soy protein or soy milk, Contains fermented milk, A food product containing a sauce or paste having a fermented milk content of 0.05 to 0.107% by mass, the food product as a whole having a fermented milk content of 0.02584 to 0.107% by mass.

Images