Solid soybean processed product using whole soybean powder

Abstract

To provide a solid soybean processed product reduced in roughness of texture with respect to a solid soybean processed product using as the raw material a whole-fat soybean powder with an NSI of 70-95, and to provide a production method of the solid soybean processed product.SOLUTION: A solid soybean processed product contains a whole-fat soybean powder with an NSI of 70-95, a medium chain fatty acid triacylglycerol, water and a protein coagulant. The solid soybean processed product has in the raw material, a content of the whole-fat soybean powder of 12-28 mass%, and a content of the medium chain fatty acid triacylglycerol of 0.3-4 mass% based on 100 mass% of the whole raw material of the solid soybean processed product. A production method of the solid soybean processed product is also provided.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a solid soybean processed product using whole soybean powder with an NSI of 70 to 95, and a method for producing the same.

Background Art

[0002] Soybean processed products have long been familiar to people as tofu, soy milk, natto, etc., and have been eaten. In recent years, due to the increasing health consciousness, the components contained in soybeans have attracted attention, and soybeans have also attracted worldwide attention as a protein resource. Among them, tofu is a traditional food in Japan. However, in recent years, the number of tofu manufacturers has been decreasing, and its consumption has also been decreasing. Furthermore, when making tofu, there is also a problem that okara is generated as waste. On the other hand, tofu processed products such as imitation meat, fried tofu, and grilled tofu, which are made from tofu as raw materials, still secure a nearly constant market at present. However, as described above, there is a problem that okara is generated as waste when manufacturing raw material tofu, and tofu has a drawback that it is difficult to handle as a raw material for processed products because it does not have a long shelf life. In order to solve that drawback, tofu-like foods that do not generate okara as waste, for example, tofu-like foods using whole soybean powder as a raw material, have been developed. However, tofu-like foods manufactured using whole soybean powder have a problem that the texture becomes rough. Therefore, it has been reported that it is possible to produce tofu having functionality equivalent to that of traditional tofu by using whole soybean powder as a raw material and allowing an enzyme agent that disintegrates plant tissues to act thereon (Patent Document 1). In addition, in order to solve the drawback that tofu as a raw material does not have a long shelf life, a method for producing imitation meat that does not use tofu as a raw material has also been developed (Patent Document 2).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

[0004] An object of the present invention is to provide a solid soybean processed product with reduced graininess in texture, and a method for producing the same, in a solid soybean processed product using whole soybean powder with an NSI of 70 to 95 as a raw material. [Means for Solving the Problems]

[0005] As a result of intensive studies to solve the above problems, the present inventors have found that a solid soybean processed product with reduced graininess in texture can be obtained by using a specific amount of medium-chain fatty acid triacylglycerol as a raw material, and have completed the present invention.

[0006] That is, the present invention relates to the following. [1] A solid soybean processed product containing whole soybean powder with an NSI of 70 to 95, medium-chain fatty acid triacylglycerol, water, and a protein coagulant, wherein when the total raw materials of the solid soybean processed product are 100% by mass, the content of the whole soybean powder in the raw materials is 12 to 28% by mass, and the content of the medium-chain fatty acid triacylglycerol is 0.3 to 4% by mass. A solid soybean processed product characterized by the above. However, the average particle size of the full-fat soybean powder is 10 to 60 μm, and the mass ratio of the fatty acids constituting the medium-chain fatty acid triacylglycerol is n-octanoic acid:n-decanoic acid = 57:43 to 87:13. [2] The solid soybean processed product according to [1], wherein the content of the medium-chain fatty acid triacylglycerol is 0.5 to 3% by mass. [3] A food using the solid soybean processed product according to [1] or [2]. [4] A method for producing a solid soybean processed product using, as raw materials, 12 to 28% by mass of whole soybean powder with an NSI of 70 to 95, 0.3 to 4% by mass of medium-chain fatty acid triacylglycerol, water, and a protein coagulant, when the total raw materials of the solid soybean processed product are 100% by mass. A whole milk soy powder dispersion aqueous solution preparation step of obtaining a whole milk soy powder dispersion aqueous solution by mixing whole milk soy powder with NSI of 70 to 95, medium-chain fatty acid triacylglycerol, and water, A heat treatment step of heating the whole milk soy powder dispersion aqueous solution to 70°C or higher, A protein coagulant addition step of adding a protein coagulant or a protein coagulant aqueous solution in which the protein coagulant is dissolved in water to the heated whole milk soy powder dispersion aqueous solution, A coagulation step of coagulating the whole milk soy powder dispersion aqueous solution containing the protein coagulant, A method for manufacturing a solid soy processed product including the above steps. However, the average particle size of the full-fat soybean powder is 10 to 60 μm, and the mass ratio of the fatty acids constituting the medium-chain fatty acid triacylglycerol is n-octanoic acid:n-decanoic acid = 57:43 to 87:13. 〔5〕The method for manufacturing a solid soy processed product according to 〔4〕, characterized in that the content of the medium-chain fatty acid triacylglycerol is 0.5 to 3% by mass. 〔6〕A texture roughness reducing agent for a solid soy processed product containing medium-chain fatty acid triacylglycerol as an active ingredient. By using this texture roughness reducing agent in the raw materials of a solid soy processed product made from whole milk soy powder with NSI of 70 to 95, water, and a protein coagulant as raw materials, medium-chain fatty acid triacylglycerol is blended into the raw materials. When the total raw materials of the solid soy processed product are 100% by mass, the content of the whole milk soy powder in the raw materials is 12 to 28% by mass, and the content of the medium-chain fatty acid triacylglycerol is 0.3 to 4% by mass, thereby reducing the texture roughness of the solid soy processed product. A texture roughness reducing agent for a solid soy processed product characterized by this. However, the average particle size of the full-fat soybean powder is 10 to 60 μm, and the mass ratio of the fatty acids constituting the medium-chain fatty acid triacylglycerol is n-octanoic acid:n-decanoic acid = 57:43 to 87:13.

Advantages of the Invention

[0007] According to the present invention, it is possible to provide a solid soy processed product with reduced texture roughness and a method for manufacturing the same, even when using whole milk soy powder with NSI of 70 to 95 as a raw material.

Brief Description of the Drawings

[0008]

Figure 1

Figure 2

Mode for Carrying Out the Invention

[0009] Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention.

[0010] The solid soy processed product of the present invention is a solid soy processed product containing full-fat soy powder with NSI of 70 to 95 (raw type full-fat soy powder), medium-chain fatty acid triacylglycerol, water, and a protein coagulant. When the total raw materials of the solid soy processed product are 100% by mass, the content of the full-fat soy powder in the raw materials is 12 to 28% by mass, and the content of the medium-chain fatty acid triacylglycerol is 0.3 to 4% by mass.

[0011] 〔Full-fat soy powder〕 First, the full-fat soy powder used in the present invention will be described. The full-fat soy powder used in the present invention is a raw type full-fat soy powder, and the NSI is 70 to 95, preferably 75 to 90, and more preferably 80 to 90. When the NSI is less than 70, the aqueous solution containing full-fat soy powder does not coagulate, and a solid soy processed product cannot be obtained. This NSI is an index indicating the ratio of water-soluble nitrogen to the total nitrogen contained in the sample. Specifically, NSI is a numerical value expressed as the relative amount of the nitrogen amount contained in the water extract of the sample when the total nitrogen contained in the sample is 100. The NSI of the full-fat soy powder can be calculated based on the standard oil analysis test method (The Japanese Oil Chemists' Society) 1.8.1-2013 water-soluble nitrogen index (40 °C method). In addition, as the full-fat soy powder with an NSI of 70 to 95 used in the present invention, full-fat soy powder made from lipoxygenase-deficient soybeans as a raw material can also be used.

[0012] The full-fat soy powder used in the present invention preferably has an average particle size of 10 to 60 μm, more preferably 15 to 50 μm, and even more preferably 20 to 40 μm. When the average particle size of the full-fat soy powder is within such a range, a solid soybean processed product with less roughness can be obtained. Here, the average particle size of the full-fat soy powder (in the solid state) in the present invention is the value (d50) measured by dry measurement based on the laser diffraction scattering method (ISO133201, ISO9276-1) using a particle size distribution measuring device (for example, manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII).

[0013] The full-fat soy powder used in the present invention can be produced by a generally practiced method, that is, a production method through the soybean peeling process and the grinding process. Among the full-fat soy powders generally in circulation, there are also heat-deodorized full-fat soy powders produced through a heat deodorization process. However, since the NSI of heat-deodorized full-fat soy powder often becomes less than 70, it is preferable not to perform the heat deodorization process in the production of the full-fat soy powder in the present invention. Therefore, it is preferable to use the full-fat soy powder obtained without going through the heat deodorization process, that is, the full-fat soy powder (raw type), as the full-fat soy powder used in the present invention.

[0014] In the peeling process, soybeans can be peeled using a peeling machine and an air classifier. In the peeling process, after peeling the soybeans with a peeling machine, the husks are removed by an air classifier. In order to further improve the flavor of the obtained full-fat soy powder, it is preferable to remove not only the husks but also the hypocotyls. In the grinding process, soybeans can be ground using a grinder such as a pin mill or a hammer mill. The grinding is preferably performed so that the full-fat soy powder becomes a powder with a 100 - 200 mesh pass. Furthermore, it is more preferable to grind the whole soybean powder so that the average particle size becomes the value of the average particle size described below.

[0015] The water content in the whole soybean powder is not particularly limited. However, if the water content in the whole soybean powder is high, there is a risk of deterioration in the quality of the whole soybean powder. Therefore, it is preferably 8% by mass or less, more preferably 4 - 8% by mass, and most preferably 4 - 7% by mass.

[0016] The whole soybean powder may be obtained from raw soybeans and manufactured by the method described above, or commercially available products may also be used. Examples of commercially available whole soybean powders include raw - type whole soybean powders sold by Nisshin Oillio Group, Ltd. (trade name "Soyflower NSA", NSI is about 90) and raw - type whole soybean powders (trade name "Motifresh", NSI is about 90), etc.

[0017] The content of the whole soybean powder in all the raw materials of the solid - state soybean processed product of the present invention is 12 - 28% by mass, preferably 13 - 27% by mass, and more preferably 15 - 25% by mass, with the total raw materials of the solid - state soybean processed product being 100% by mass. If the content of the whole soybean powder is less than such a range, the shape - retaining property will be lost and a solid - state soybean processed product cannot be obtained. Also, if it is more than such a range, the texture of the obtained soybean processed product will become rough.

[0018] [Medium - chain fatty acid triacylglycerol] Next, the medium - chain fatty acid triacylglycerol used in the present invention will be described. Medium - chain fatty acids refer to fatty acids having 6 - 12 carbon atoms. In particular, from the viewpoints of energy efficiency and flavor, it is preferably one or two selected from n - octanoic acid having 8 carbon atoms and n - decanoic acid having 10 carbon atoms. Medium - chain fatty acid triacylglycerol is a triglyceride in which all of the constituent fatty acids are medium - chain fatty acids, and is also referred to as medium - chain triglyceride, or simply MCT. Among medium-chain fatty acid triacylglycerols in which glycerin is bonded to a straight-chain fatty acid having 8 carbon atoms (n-octanoic acid) and a straight-chain fatty acid having 10 carbon atoms (n-decanoic acid), those having a mass ratio of constituent fatty acids of n-octanoic acid:n-decanoic acid = 57:43 to 87:13 are preferred, those having n-octanoic acid:n-decanoic acid = 60:40 to 85:15 are more preferred, those having n-octanoic acid:n-decanoic acid = 70:20 to 80:20 are even more preferred, and those having n-octanoic acid:n-decanoic acid = 72:28 to 78:22 are even more preferred.

[0019] As a method for confirming and quantifying the constituent fatty acids of medium-chain fatty acid triacylglycerol, for example, a method of methyl-esterifying the constituent fatty acids of medium-chain fatty acid triacylglycerol and performing quantitative analysis by gas chromatography (for example, "Standard Oil Analysis Test Method 2013 Edition 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japanese Oil Chemists' Society) can be mentioned. Also, as a method for confirming and quantifying the triacylglycerol composition of medium-chain fatty acid triacylglycerol, for example, a gas chromatography method (JAOCS, vol70, 11, 1111-1114 (1993)) can be mentioned.

[0020] Medium-chain fatty acid triacylglycerol can also be produced by a known method. For example, it can be produced by heating a medium-chain fatty acid having 6 to 12 carbon atoms derived from coconut oil or palm kernel oil and glycerin to 120 to 180 °C under a catalyst, preferably without a catalyst, and preferably under reduced pressure, and performing dehydration condensation. As a method for adjusting the ratio of fatty acids constituting medium-chain fatty acid triacylglycerol, for example, a method of preparing n-octanoic acid (C8) and n-decanoic acid (C10) in a desired ratio in advance and ester-bonding them with glycerin can be mentioned.

[0021] Commercially available products can be used as the medium-chain fatty acid triacylglycerol used in the present invention. Examples of commercially available products include "O.D.O", "Scolay 64G", "Scolay MC", etc. sold by Nissin Oillio Group, Ltd. The target composition of constituent fatty acids of "O.D.O" is C8:C10 = 75:25, the target composition of constituent fatty acids of "Scolay 64G" is C8:C10 = 60:40, and the target composition of constituent fatty acids of Scolay MC is C8:C10 = 85:15.

[0022] The content of medium-chain fatty acid triacylglycerol in all raw materials of the solid soybean processed product of the present invention is 0.3 to 4% by mass, preferably 0.5 to 3% by mass, and more preferably 0.8 to 1.7% by mass, with the total raw materials of the solid soybean processed product being 100% by mass. If the content of medium-chain fatty acid triacylglycerol is less than such a range, the effect of reducing roughness cannot be sufficiently exerted. Also, if it is more than such a range, contrary to the expectation that roughness will further decrease, the roughness will increase because of this.

[0023] 〔Water〕 Next, the water used in the present invention will be described. The water used in the present invention is not particularly limited, and tap water, purified water, ion-exchanged water, well water, etc. can be used. The content of water in all raw materials of the solid soybean processed product of the present invention is preferably 71 to 85% by mass, more preferably 72 to 82% by mass, and even more preferably 74 to 80% by mass, with the total raw materials of the solid soybean processed product being 100% by mass. Also, when a part of the water in the raw materials is used in the protein coagulant aqueous solution described later, the total amount of the water used in the whole soybean powder dispersion aqueous solution preparation step and the water used in the protein coagulant aqueous solution may be made to be the content of the water in the above-mentioned all raw materials.

[0024] 〔Protein coagulant〕 Examples of the protein coagulant used in the present invention include magnesium chloride (nigari), calcium sulfate, glucono-delta-lactone, etc., and one or more of these can be used. The content of the protein coagulant in all the raw materials of the solid soybean processed product of the present invention is preferably 0.1 to 1% by mass, more preferably 0.2 to 0.8% by mass, and even more preferably 0.2 to 0.6% by mass, with the total raw materials of the solid soybean processed product being 100% by mass. This is because within such a range, the whole-fat soybean powder dispersed aqueous solution can be coagulated to a more appropriate firmness. As the protein coagulant added in the protein coagulant addition step, the protein coagulant can be used as it is. However, in order to further avoid non-uniform coagulation of the whole-fat soybean powder dispersed aqueous solution, it is preferable to use an aqueous solution of the protein coagulant in which the protein coagulant is dissolved in water. In this case, the aqueous solution of the protein coagulant is added so that the content of the protein coagulant contained in the aqueous solution of the protein coagulant is as described above. The formulation of the aqueous solution of the protein coagulant is preferably 100 to 500 parts by mass of water with respect to 100 parts by mass of the protein coagulant, more preferably 100 to 300 parts by mass of water, and even more preferably 150 to 250 parts by mass of water. When using an aqueous solution of the protein coagulant, the amount of water used in the whole-fat soybean powder dispersed aqueous solution preparation step is preferably 66 to 84.9% by mass, more preferably 69.6 to 81.8% by mass, and even more preferably 74.5 to 79.7% by mass, with the total raw materials of the solid soybean processed product being 100% by mass. Also, when using an aqueous solution of the protein coagulant, the amount of water used in the aqueous solution of the protein coagulant is preferably 0.1 to 5% by mass, more preferably 0.2 to 2.4%, and even more preferably 0.3 to 1.5% by mass, with the total raw materials of the solid soybean processed product being 100% by mass.

[0025] 〔Other Raw Materials〕 The solid soybean processed product of the present invention may contain other raw materials other than the above-mentioned raw materials as long as the effects of the present invention are not impaired. Examples of other raw materials include oils and fats other than medium-chain fatty acid triacylglycerol, sour agents, vitamins, amino acids, salt, spices, and the like. Examples of oils and fats other than medium-chain fatty acid triacylglycerol include various vegetable oils and animal oils such as soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, palm oil, lard, beef tallow, fish oil, etc., their hydrogenated oils, fractionated oils, and transesterified oils, etc. One or more of these oils and fats can be blended. The content of other raw materials in all raw materials of the solid soybean processed product of the present invention is preferably 0 to 15% by mass, more preferably 0 to 10% by mass, and even more preferably 0 to 5% by mass, with the total raw materials of the solid soybean processed product being 100% by mass.

[0026] 〔Solid soybean processed product〕 The solid soybean processed product of the present invention is a solid soybean processed product obtained by coagulating an aqueous solution of full-fat soybean powder containing a specific amount of full-fat soybean powder (raw type full-fat soybean powder) with an NSI of 70 to 95, a specific amount of medium-chain fatty acid triacylglycerol, and water, using a protein coagulant. The solid state of the solid soybean processed product of the present invention refers to a state in which fluidity is lost at room temperature (1 to 30 °C), and includes semi-solid states without fluidity. Examples of such solid soybean processed products include, for example, tofu-like foods, jelly-like foods, etc.

[0027] 〔Method for producing solid soybean processed product〕 Next, the method for producing the solid soybean processed product of the present invention will be described. The solid soybean processed product of the present invention can be produced by coagulating an aqueous solution of full-fat soybean powder containing a specific amount of full-fat soybean powder (raw type full-fat soybean powder) with an NSI of 70 to 95, a specific amount of medium-chain fatty acid triacylglycerol, and water, using a protein coagulant. Specifically, in the case where all raw materials of the solid soybean processed product of the present invention are 100% by mass, the full-fat soybean powder with an NSI of 70 to 95 is 12 to 28% by mass, medium-chain fatty acid triacylglycerol is 0.3 to 4% by mass, and raw materials including water and a protein coagulant are used. A full-fat soybean powder dispersed aqueous solution preparation step of mixing full-fat soybean powder with an NSI of 70 to 95, medium-chain fatty acid triacylglycerol, and water to obtain a full-fat soybean powder dispersed aqueous solution. A heat treatment step of heating the full-fat soybean powder dispersed aqueous solution to 70°C or higher. A protein coagulant addition step of adding a protein coagulant or an aqueous protein coagulant solution in which the protein coagulant is dissolved in water to the heated full-fat soybean powder dispersed aqueous solution. A coagulation step of coagulating the full-fat soybean powder dispersed aqueous solution containing the protein coagulant. It can be produced by a production method of a solid soybean processed product including the above steps.

[0028] 〔Full-fat soybean powder dispersed aqueous solution preparation step〕 In the mixing in the full-fat soybean powder dispersed aqueous solution preparation step, it may be stirred with a stirring rod or the like, or may be mixed using a machine such as a homomixer or a propeller stirrer.

[0029] 〔Heat treatment step〕 The temperature of the full-fat soybean powder dispersed aqueous solution in the heat treatment step is 70°C or higher, preferably 70 to 98°C, more preferably 75 to 95°C, and even more preferably 75 to 85°C. The heat treatment time is preferably 10 to 60 minutes, more preferably 15 to 40 minutes, and even more preferably 15 to 30 minutes. Also, during heating, it is preferable to stir the full-fat soybean powder dispersed aqueous solution with a stirring rod or the like, or stir it with a machine such as a propeller stirrer. Also, in the heat treatment step, it is preferable to calculate the amount of water evaporated by heating from the mass of the full-fat soybean powder dispersed aqueous solution before and after the heat treatment, and replenish the amount of water evaporated before adding the protein coagulant.

[0030] 〔Protein coagulant addition step〕 As for the protein coagulant added in the protein coagulant addition step, the protein coagulant can be used as it is. However, in order to further avoid non-uniform coagulation of the whole soy flour dispersed aqueous solution, it is preferable to use an aqueous solution of the protein coagulant in which the protein coagulant is dissolved in water. Also, in order to avoid non-uniform coagulation of the whole soy flour dispersed aqueous solution, the addition of the protein coagulant is preferably carried out while stirring the whole soy flour dispersed aqueous solution.

[0031] 〔Protein step〕 The coagulation step can be carried out by allowing the whole soy flour dispersed aqueous solution added with the protein coagulant to cool at room temperature or by cooling it in a refrigerator at 3 to 5 degrees. After dividing the whole soy flour dispersed aqueous solution added with the protein coagulant into small portions in a container, it may be coagulated.

[0032] 〔Food using solid soy processed product〕 The solid soy processed product of the present invention can be eaten as it is as a tofu-like food, or can also be used as a raw material for various foods. Examples of foods using the solid soy processed product include hamburgers containing tofu-like foods, meatballs containing tofu-like foods, creams containing tofu-like foods, cream croquettes containing tofu-like foods, mapo tofu-like foods, and white dressings of tofu-like foods. These foods can be manufactured by known methods except that the solid soy processed product of the present invention is used as a raw material. For example, at the stage of mixing the raw materials of the food, the solid soy processed product can be added and mixed with other raw materials to manufacture the food.

[0033] 〔Agent for reducing roughness of texture〕 Next, the agent for reducing roughness of texture of the present invention will be described. The agent for reducing roughness of texture of the present invention contains medium-chain fatty acid triacylglycerol as an active ingredient. As the medium-chain fatty acid triacylglycerol, those described above for the solid soy processed product can be used. The content of medium-chain fatty acid triacylglycerol in the texture roughness reducing agent for solid soybean processed products of the present invention is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and even more preferably 95 to 100% by mass. In addition, within such a range, the texture roughness reducing agent includes those composed only of medium-chain fatty acid triacylglycerol.

[0034] By using the texture roughness reducing agent of the present invention in the raw materials of solid soybean processed products using full-fat soybean powder with an NSI of 70 to 95, water, and a protein coagulant as raw materials, and blending medium-chain fatty acid triacylglycerol in the raw materials, when the total raw materials of the solid soybean processed products are 100% by mass, the content of the full-fat soybean powder in the raw materials is 12 to 28% by mass, and the content of medium-chain fatty acid triacylglycerol is 0.3 to 4% by mass, the texture roughness of the obtained solid soybean processed products can be reduced. For the full-fat soybean powder with an NSI of 70 to 95, water, and the protein coagulant, those described in the above-mentioned solid soybean processed products can be used. The solid soybean processed product using the texture roughness reducing agent of the present invention, when the total raw materials of the solid soybean processed product are 100% by mass, uses raw materials including 12 to 28% by mass of full-fat soybean powder with an NSI of 70 to 95, a texture roughness reducing agent in an amount such that the content of medium-chain fatty acid triacylglycerol in the raw materials is 0.3 to 4% by mass, water, and a protein coagulant. A step of preparing an aqueous dispersion of full-fat soybean powder in which the full-fat soybean powder with an NSI of 70 to 95, the texture roughness reducing agent, and water are mixed to obtain an aqueous dispersion of full-fat soybean powder. A heat treatment step of heating the aqueous dispersion of full-fat soybean powder to 70°C or higher. A protein coagulant addition step of adding a protein coagulant or an aqueous solution of a protein coagulant in which the protein coagulant is dissolved in water to the heated aqueous dispersion of full-fat soybean powder. A coagulation step of coagulating the aqueous dispersion of full-fat soybean powder containing the protein coagulant. It can be produced by a method including the above steps.

[0035] The usage amount of the texture roughness reducing agent of the present invention is an amount such that when the total raw materials of the solid soybean processed product are 100% by mass, the content of medium-chain fatty acid triacylglycerol in the raw materials becomes 0.3 to 4% by mass due to the use of the texture roughness reducing agent, preferably an amount that becomes 0.5 to 3% by mass, and more preferably an amount that becomes 0.8 to 1.7% by mass. For example, when the content of medium-chain fatty acid triacylglycerol in all raw materials in the texture roughness reducing agent is 100% by mass, the usage amount of the texture roughness reducing agent of the present invention is 0.3 to 4% by mass when the total raw materials of the solid soybean processed product are 100% by mass, preferably 0.5 to 3% by mass, and more preferably 0.8 to 1.7% by mass. For example, when the content of medium-chain fatty acid triacylglycerol in all raw materials in the texture roughness reducing agent is 80% by mass, the usage amount of the texture roughness reducing agent of the present invention is 0.375 to 5% by mass when the total raw materials of the solid soybean processed product are 100% by mass, preferably 0.625 to 3.75% by mass, and more preferably 1 to 2.125% by mass. In addition, the contents of the NSI of 70 to 95 in the total raw materials of the solid soybean processed product of the present invention, the whole-fat soybean powder, water, and the protein coagulant can be the contents described in the above-described solid soybean processed product.

[0036] In addition, oils and fats other than medium-chain fatty acid triacylglycerol, emulsifiers, etc. can be blended in the texture roughness reducing agent of the solid soybean processed product of the present invention. Examples of the oils and fats other than medium-chain fatty acid triacylglycerol include various vegetable oils and animal oils such as soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, palm oil, lard, beef tallow, fish oil, etc., and hydrogenated oils, fractionated oils, and transesterified oils thereof, etc. One or more of these oils and fats can be blended. In addition, as the emulsifier, monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, etc. can be blended. The blending amount of fats and oils other than medium-chain fatty acid triacylglycerol and the emulsifier is preferably 0 to 20% by mass, more preferably 0 to 10% by mass, and even more preferably 0 to 5% by mass.

Examples

[0037] Hereinafter, the present invention will be described more specifically with reference to examples, but the scope of the present invention is not limited to the descriptions of these examples at all.

[0038] ·Manufacture of tofu-like food (Examples 1 to 5, Comparative Examples 1 and 2: varying the MCT blending amount) Tofu-like food (solid soybean processed product) was manufactured with the formulations shown in Tables 1 and 2 (total charge amount: 500 g). First, raw-type whole soy flour (sold by Nisshin Oillio Group, Ltd., product name "Soyflower NSA", NSI86, average particle size: 29.0 μm), medium-chain fatty acid triacylglycerol (sold by Nisshin Oillio Group, Ltd., product name "O.D.O", target composition of constituent fatty acids: caprylic acid (C8): capric acid (C10) = 75:25), and water were mixed with a homomixer (rotation speed: 3000 rpm) for 1 minute, and then propeller stirring (rotation speed: 3000 rpm) was performed for 10 minutes to obtain an aqueous solution of dispersed whole soy flour (aqueous solution preparation step of dispersed whole soy flour). Next, the obtained aqueous solution of dispersed whole soy flour was heated and propeller stirring (rotation speed: 3000 rpm) was performed for 20 minutes while maintaining the temperature at 80°C (heat treatment step). In the heat treatment step, the amount of water evaporated by heating was calculated from the mass of the aqueous solution of dispersed whole soy flour before and after the heat treatment, and the evaporated amount of water was replenished. To the heat-treated aqueous solution of dispersed whole soy flour, a magnesium chloride aqueous solution (magnesium chloride: sold by Kanto Chemical Co., Inc., product name "magnesium chloride") was added, and propeller stirring was performed for about 30 seconds (protein coagulant addition step). A 100 mL container was filled with an aqueous dispersion solution of whole soy powder added with the obtained nigari. After removing the rough heat, it was refrigerated (4 °C) and coagulated (coagulation step) to produce a tofu-like food (solid soy processed product) (Examples 1 to 5, Comparative Example 2). As a control, a tofu-like food (solid soy processed product) was produced in the same manner as above except that medium-chain fatty acid triacylglycerol was not blended (Comparative Example 1).

[0039] The NSI of the raw type whole soy powder used as a raw material was measured based on the standard oil analysis test method (Japan Oil Chemists' Society) 1.8.1-2013 water-soluble nitrogen index (40 °C method). Also, the average particle size of the raw type whole soy powder used as a raw material was measured by dry measurement using a particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII) based on the laser diffraction scattering method (ISO133201, ISO9276-1). Specifically, a dry measurement block (manufactured by Nikkiso Co., Ltd., name: One-Shot Dry) was attached to the particle size distribution measuring device. 0.2 g of the sample was taken with a 1.25 ml measuring spoon and aspirated for measurement. The measurement was performed 3 times for one sample, and the average value of the measured value (d50) of the particle size at the integrated value of 50% in the obtained particle size distribution was taken as the average particle size of the raw type whole soy powder.

[0040]

Table 1

[0041]

Table 2

[0042] · Average particle size of whole soy powder in the aqueous dispersion solution of whole soy powder The average particle size (μm) of the whole soy powder in the aqueous dispersion solution of whole soy powder after the heat treatment step (before adding nigari) in Examples 1 to 5 and Comparative Examples 1 and 2 was measured. The average particle size was measured by wet measurement based on the laser diffraction scattering method (ISO133201, ISO9276-1) using a particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII). Since the whole-fat soybean powder dispersed aqueous solution had an aqueous solution as the measurement sample, it was measured by wet measurement instead of the dry measurement used for measuring the solid whole-fat soybean powder. Specifically, an ultra-small volume circulator (manufactured by Nikkiso Co., Ltd., device name: USVR) was attached to the particle size distribution measuring device, and water was circulated as the dispersion solvent. Also, 0.06 g of the sample and 0.6 g of a neutral detergent were placed in a 100 ml beaker, mixed with a spatula, 30 ml of water was added after mixing, and the mixture was subjected to an ultrasonic cleaner (manufactured by Iwamedical Industry Co., Ltd., device name: AU-16C) for 1 minute and then dropped and circulated for measurement. The measurement was performed three times for one sample, and the average value of the measured value (d50) of the particle size at the integrated value of 50% in the obtained particle size distribution was taken as the average particle size of the sample. Table 3 and Figure 1 show the measurement results of the average particle size of the whole-fat soybean powder in each whole-fat soybean powder dispersed aqueous solution.

[0043]

Table 3

[0044] · Texture evaluation of the graininess of the tofu-like food Four professional panels tasted each of the obtained tofu-like foods, and the graininess of the texture when compared with Comparative Example 1 without medium-chain fatty acid triacylglycerol was evaluated based on the evaluation criteria in Table 4. The average value of the evaluation results of the four obtained evaluations was taken as the texture evaluation result of each tofu-like food. The texture evaluation results are shown in Table 5 and Figure 2.

[0045]

Table 4

[0046]

Table 5

[0047] From the results in Tables 3 and 5, it was found that the tofu-like foods of Examples 1 to 4 containing MCT had a smaller average particle size of the full-fat soybean powder in the aqueous dispersion of full-fat soybean powder during production than the tofu-like food of Comparative Example 1 not containing MCT, and the roughness of the texture of the tofu-like food was also reduced. However, it was found that the tofu-like food of Comparative Example 2 containing MCT had the same evaluation as the tofu-like food of Comparative Example 1 not containing MCT in terms of the average particle size of the full-fat soybean powder in the aqueous dispersion of full-fat soybean powder during production and the roughness of the texture of the tofu-like food. From this, it was found that when producing a tofu-like food (solid soy processed product) containing MCT, there is an appropriate blending amount of MCT that can reduce the roughness of the tofu-like food. In particular, in Example 2 (MCT blending amount 1.5% by mass) and Example 3 (MCT blending amount 1.5% by mass), the average particle size of the full-fat soybean powder in the aqueous dispersion of full-fat soybean powder during production and the roughness of the texture of the tofu-like food were significantly reduced.

[0048] ·Production of tofu-like food (Examples 6 to 8, Comparative Examples 3 and 4: varying the amount of full-fat soybean powder blended) Tofu-like foods (solid soy processed products) were produced in the same manner as in Example 1 with the formulations shown in Tables 6 and 7 (total charge amount 500 g) (Examples 6 to 8, Comparative Examples 3 and 4). However, with the formulation of Comparative Example 4, it did not coagulate and became a paste-like substance without shape retention, and no tofu-like food could be obtained. Note that Example 7 has the same formulation as Example 2.

[0049]

Table 6

[0050]

Table 7

[0051] ·Average particle size of full-fat soybean powder in the aqueous dispersion of full-fat soybean powder After the heat treatment step (before adding bittern) of Examples 6 to 8 and Comparative Examples 3 and 4, the average particle size (μm) of the whole soy flour in the whole soy flour dispersed aqueous solution was measured by wet measurement based on the laser diffraction scattering method (ISO133201, ISO9276-1) using a particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII). The details of the measurement method are the same as those described above. Table 8 shows the measurement results of the average particle size of the whole soy flour in each whole soy flour dispersed aqueous solution. For comparison, the average particle size of the whole soy flour dispersed aqueous solution of Comparative Example 1 described above is also shown in Table 8.

[0052]

Table 8

[0053] ·Texture evaluation of the roughness of the tofu-like food Four professional panelists tasted each of the obtained tofu-like foods, and the roughness of the texture when compared with Comparative Example 1 that did not contain medium-chain fatty acid triacylglycerol was evaluated based on the evaluation criteria in Table 4. The average value of the evaluation results of the four panelists obtained was used as the texture evaluation result of each tofu-like food. The texture evaluation results are shown in Table 9.

[0054]

Table 9

[0055] From the results of Tables 8 and 9, in Comparative Example 3 where the blending amount of whole soy flour was 10.0% by mass, the shape retention property could not be obtained even after cooling, and a tofu-like food could not be produced. Also, it was found that in Examples 6 to 8, the average particle size of the whole soy flour in the whole soy flour dispersed aqueous solution during production was smaller than that in Comparative Example 1 which did not contain MCT, and the roughness of the texture of the obtained tofu-like food was also reduced. On the other hand, the average particle size of the whole soy flour in the aqueous dispersion of whole soy flour during the production of Comparative Example 4 was larger than that of Comparative Example 1 not containing MCT, and the texture of the obtained tofu-like food was rougher than that of Comparative Example 1 not containing MCT. From this, it was found that when producing a tofu-like food (solid soy processed product) containing MCT, there is an appropriate blending amount of whole soy flour that can reduce the roughness of the tofu-like food. In particular, Example 7 (whole soy flour blending amount 20.0% by mass) had a smaller average particle size of the whole soy flour in the aqueous dispersion of whole soy flour during production compared to Comparative Example 1 not containing MCT, and the roughness of the texture of the obtained tofu-like food was significantly reduced.

Claims

1. A solid soybean processed product containing full-fat soybean powder with an NSI of 70 to 95, medium-chain fatty acid triacylglycerol, water, and a protein coagulant. When the total raw materials of the solid soybean processed product are 100% by mass, the content of the full-fat soybean powder in the raw materials is 12 to 28% by mass, and the content of the medium-chain fatty acid triacylglycerol is 0.3 to 4% by mass. A solid soybean processed product characterized by this. However, the average particle size of the full-fat soybean powder is 10 to 60 μm, and the mass ratio of the fatty acids constituting the medium-chain fatty acid triacylglycerol is n-octanoic acid:n-decanoic acid = 57:43 to 87:

13.

2. The solid soybean processed product according to Claim 1, characterized in that the content of the medium-chain fatty acid triacylglycerol is 0.5 to 3% by mass.

3. A food using the solid soybean processed product according to Claim 1 or 2.

4. A method for producing a solid soybean processed product using raw materials containing 12 to 28% by mass of full-fat soybean powder with an NSI of 70 to 95, 0.3 to 4% by mass of medium-chain fatty acid triacylglycerol, water, and a protein coagulant, when the total raw materials of the solid soybean processed product are 100% by mass. A step of preparing an aqueous dispersion of full-fat soybean powder by mixing full-fat soybean powder with an NSI of 70 to 95, medium-chain fatty acid triacylglycerol, and water to obtain an aqueous dispersion of full-fat soybean powder. A heat treatment step of heating the aqueous dispersion of full-fat soybean powder to 70°C or higher. A step of adding a protein coagulant or an aqueous solution of a protein coagulant obtained by dissolving a protein coagulant in water to the heated aqueous dispersion of full-fat soybean powder. A coagulation step of coagulating the aqueous dispersion of full-fat soybean powder containing the protein coagulant. A method for producing a solid soybean processed product including these steps. However, the average particle size of the full-fat soybean powder is 10 to 60 μm, and the mass ratio of the fatty acids constituting the medium-chain fatty acid triacylglycerol is n-octanoic acid:n-decanoic acid = 57:43 to 87:

13.

5. The method for producing a solid soybean processed product according to Claim 4, characterized in that the content of the medium-chain fatty acid triacylglycerol is 0.5 to 3% by mass.

6. An agent for reducing the graininess of the texture of a solid soy processed product containing medium-chain fatty acid triacylglycerol as an active ingredient, wherein when the total raw materials of the solid soy processed product, which uses full-fat soy powder with an NSI of 70 to 95, water, and a protein coagulant as raw materials, are set to 100% by mass, the content of the full-fat soy powder in the raw materials is 12 to 28% by mass, and the content of medium-chain fatty acid triacylglycerol is 0.3 to 4% by mass, and the graininess of the texture of the solid soy processed product is reduced by using the agent for reducing the graininess of the texture. However, the average particle size of the full-fat soy powder is 10 to 60 μm, and the mass ratio of the fatty acids constituting the medium-chain fatty acid triacylglycerol is n-octanoic acid:n-decanoic acid = 57:43 to 87:13.

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