Method for suppressing increase in viscosity of aqueous solution containing soy protein material, method for producing food, and oil-in-water emulsion

Abstract

To provide a method for inhibiting a viscosity increase in a soy protein material-including water solution, a method for manufacturing a food product using the method for inhibiting the viscosity increase, and an oil-in-water emulsified product containing a soy protein material and a collagen peptide.SOLUTION: A method for inhibiting a viscosity increase in a soy protein material-including water solution makes 30 to 300 pts.mass of a collagen peptide to be included based on 100 pts.mass of a soy protein material. A method for manufacturing a food product includes a step of preparing water solution containing 30 to 300 pts.mass collagen based on 100 pts.mass of soy protein material. An oil-in-water emulsified product includes 10 to 60 mass% of fat, 1 to 10 mass% of a soy protein material and a collagen peptide, in which 30 to 300 pts.mass of the collagen is included based on 100 pts.mass of the soy protein material.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for suppressing an increase in the viscosity of an aqueous solution containing a soy protein material with a collagen peptide, a method for producing a food using the method for suppressing an increase in viscosity, and an oil-in-water emulsion containing a soy protein material and a collagen peptide.

Background Art

[0002] Since the elderly tend to have a poor appetite and are prone to energy deficiency, in hospitals and elderly care facilities, attempts have been made to efficiently supply nutrition by incorporating menus that can ensure the necessary energy in small amounts. In addition to devising the meals provided, processed foods with a high energy density containing a high amount of fats and proteins have been developed, and soy-derived protein materials, which are readily available as protein sources, are widely used. However, soy-derived protein materials show a significant increase in viscosity when made into an aqueous solution, resulting in poor fluidity of the aqueous solution. Therefore, in the food manufacturing process, there are problems such as an inability to prepare a homogeneous solution by normal stirring (other raw materials cannot be dissolved, etc.), and when fats and oils are added, the viscosity further increases and a homogeneous emulsion cannot be formed. Also, in order to obtain a homogeneous solution, excessive stirring or emulsification may cause foaming and loss of fluidity, or degassing treatment may be required, leading to a complicated manufacturing process.

[0003] In order to solve the above problems, a method of reducing the molecular weight of proteins has been proposed, but there are problems such as an increase in raw material costs and an increase in the bitterness of low molecular weight proteins. Also, as a method for suppressing the thickening of a liquid nutritional composition containing a high concentration of milk protein concentrate, a method of containing a specific amount of a casein hydrolyzate having a weight average molecular weight of 19,000 or more has been reported, but no method for suppressing an increase in the viscosity of an aqueous solution containing a soy protein material has been reported.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0005] In view of the above problems, an object of the present invention is to provide a method for suppressing an increase in the viscosity of an aqueous solution containing a soy protein material, a method for producing a food using the method for suppressing an increase in viscosity, and an oil-in-water emulsion containing a soy protein material and a collagen peptide.

MEANS FOR SOLVING THE PROBLEMS

[0006] As a result of intensive studies to achieve the above object, the present inventors have found that by adding a specific amount of collagen peptide to an aqueous solution containing a soy protein material, the viscosity of the aqueous solution is significantly reduced, and the present invention has been completed. Specifically, the present invention provides the following.

[0007] (1) A method for suppressing an increase in the viscosity of an aqueous solution containing a soy protein material, wherein 30 to 300 parts by mass of collagen peptide is contained per 100 parts by mass of the soy protein material. (2) A method for producing a food containing a soy protein material and a collagen peptide, which includes a step of preparing an aqueous solution containing 30 to 300 parts by mass of collagen per 100 parts by mass of the soy protein material. (3) An oil-in-water emulsion containing 10 to 60% by mass of oil, 1 to 10% by mass of a soy protein material, and a collagen peptide, and containing 30 to 300 parts by mass of the collagen peptide per 100 parts by mass of the soy protein material.

EFFECTS OF THE INVENTION

[0008] According to the present invention, by adding a specific amount of collagen peptide to an aqueous solution containing a soy protein material, an increase in the viscosity of the aqueous solution containing the soy protein material can be suppressed. Therefore, in the food production process, a homogeneous solution or emulsion can be easily obtained without performing excessive stirring, emulsification treatment, deaeration treatment, etc. Moreover, according to the present invention, by suppressing the increase in the viscosity of the aqueous solution containing the soy protein material, the production suitability such as liquid feeding and sterilization during food production can also be improved.

Embodiment for Carrying Out the Invention

[0009] 〔Method for Suppressing Increase in Viscosity〕 The method for suppressing the increase in the viscosity of the aqueous solution containing the soy protein material of the present invention (hereinafter, also referred to as the method for suppressing the increase in viscosity of the present invention) is a method of adding to the aqueous solution containing the soy protein material so that the collagen peptide is contained in an amount of 30 to 300 parts by mass with respect to 100 parts by mass of the soy protein material. Here, in the present invention, the "method for suppressing the increase in viscosity" means that when the collagen peptide is contained in the aqueous solution containing the soy protein material, the reduction rate of the viscosity value is larger than 50% as compared with the aqueous solution containing the soy protein material that does not contain the collagen peptide. The viscosity can be measured at 20°C by using a B-type viscometer, paying attention to the measurement upper limit value, selecting an appropriate rotor and rotation speed, obtaining the measured value of the sample adjusted to 20°C, and multiplying the measured value by the conversion multiplier corresponding to the rotor and rotation speed used.

[0010] The aqueous solution containing the soy protein material in the present invention preferably contains the soy protein material in an amount of 1 to 10% by mass, more preferably 1.2 to 8% by mass, still more preferably 1.5 to 6.5% by mass, and most preferably 1.5 to 6% by mass. When the content of the soy protein material is within the above range, the effects of the present invention are easily achieved.

[0011] The method for suppressing the increase in viscosity of the present invention preferably contains 60 to 250 parts by mass, more preferably 80 to 220 parts by mass, still more preferably 100 to 200 parts by mass, and most preferably 120 to 170 parts by mass of the collagen peptide with respect to 100 parts by mass of the soy protein material. When the content of the collagen peptide is within the above range, the effect of suppressing the increase in the viscosity of the aqueous solution containing the soy protein material can be obtained more effectively.

[0012] The viscosity increase suppression method of the present invention can achieve the effects of the present invention as long as the aqueous solution containing the soy protein material contains a desired amount of collagen peptide. Therefore, any of the methods of simultaneously containing the soy protein material and the collagen peptide in water, the method of containing the collagen peptide in the aqueous solution containing the soy protein material, and the method of containing the soy protein material in the aqueous solution containing the collagen peptide may be used, or these methods may be combined. Further, the viscosity increase suppression method of the present invention preferably uses the method of containing the soy protein material in the aqueous solution containing the collagen peptide.

[0013] 〔Soy protein material〕 Specifically, the soy protein material in the present invention is defatted soybeans, isolated soy protein, concentrated soy protein, extracted soy protein, soybean flour, etc. These soy protein materials can be used alone or in combination of two or more. In addition, commercially available products can be used for the defatted soybeans, isolated soy protein, concentrated soy protein, extracted soy protein, and soybean flour. Examples of commercially available defatted soybeans include the product "Soyflower A" sold by Nisshin Oillio Group, Ltd. Examples of commercially available isolated soy protein include the products "Solpie 4000H" and "Solpie 6000H" sold by Nisshin Oillio Group, Ltd. Examples of commercially available concentrated soy protein include the product "Arcon F" sold by ADM. Examples of commercially available soybean flour include the products "Alpha Plus HS-600" and "Soyflower NSA" sold by Nisshin Oillio Group, Ltd. The soy protein material in the present invention is preferably isolated soy protein.

[0014] The soy protein material in the present invention preferably has a protein content of 70% by mass or more, more preferably 70 to 100% by mass, even more preferably 80 to 98% by mass, and most preferably 85 to 95% by mass. The protein content can be determined by the Kjeldahl method. When using a commercially available soy protein material, the protein content can be determined based on the product information of the raw material manufacturer.

[0015] 〔Collagen peptide〕 The collagen peptide in the present invention is a collagen peptide derived from cattle, pigs, fish, etc. and decomposed so that the average molecular weight is 10,000 or less. The collagen peptide can be used alone or in combination of two or more. Also, commercially available products can be used as the collagen peptide. For example, "FCP", "GELITA SOL NPS" manufactured by Nippi Co., Ltd., "F5000HD", "P5000HD", "F2000HD", "P2000HD", etc. manufactured by Rousselot can be mentioned.

[0016] The average molecular weight of the collagen peptide in the present invention is the weight average molecular weight (Mw), preferably 1,000 to 10,000, more preferably 1,500 to 7,000, and most preferably 2,000 to 5,000. When the average molecular weight is within the above range, the effect of suppressing the increase in viscosity of the aqueous solution containing the soy protein material can be obtained more effectively. The weight average molecular weight can be calculated according to the method described in the 10th edition of the Photographic Gelatin Test Method (PAGI method) of the Japan Gelatin - Collagen Peptide Industrial Association, "20 - 2 Average Molecular Weight". The PAGI method is a method of obtaining a chromatogram of collagen peptide by gel filtration using high - performance liquid chromatography and estimating its molecular weight distribution. When using a commercially available collagen peptide, the weight average molecular weight (Mw) can be judged based on the product information of the raw material manufacturer.

[0017] The collagen peptide in the present invention preferably has a protein content of 70% by mass or more, more preferably 70 to 100% by mass, even more preferably 80 to 98% by mass, and most preferably 85 to 95% by mass. The protein content can be determined by the Kjeldahl method. When using a commercially available collagen peptide, the protein content can be judged based on the product information of the raw material manufacturer.

[0018] 〔Method for manufacturing food〕 The method for producing the food of the present invention includes a step of preparing an aqueous solution containing the above-mentioned soy protein material and the above-mentioned collagen peptide, and containing 30 to 300 parts by mass of collagen with respect to 100 parts by mass of the soy protein material. The content of the collagen peptide with respect to 100 parts by mass of the soy protein material is preferably 60 to 250 parts by mass, more preferably 80 to 220 parts by mass, even more preferably 100 to 200 parts by mass, and most preferably 120 to 170 parts by mass. When the content of the collagen peptide is within the above range, the effect of suppressing the increase in the viscosity of the aqueous solution containing the soy protein material can be obtained more effectively. Also, the above step may be any of a step of simultaneously containing the soy protein material and the collagen peptide in water to prepare an aqueous solution, a step of containing the collagen peptide in the aqueous solution containing the soy protein material to prepare an aqueous solution, and a step of containing the soy protein material in the aqueous solution containing the collagen peptide to prepare an aqueous solution, and these steps may be combined. Further, the method for producing the food of the present invention preferably includes a step of containing the soy protein material in the aqueous solution containing the collagen peptide to prepare an aqueous solution.

[0019] The method for producing the food of the present invention is preferably a food in the form of an oil-in-water emulsion. Specifically, the food can be suitably used for foods for supplementing high energy by small intake, such as thick liquid foods, energy supplement foods, postoperative foods, nursing foods, therapeutic foods, and dysphagia-adjusted foods. Further, the oil-in-water emulsion of the present invention may be in any form of liquid, sol, semi-solid, and gel. In the method for producing the food of the present invention, since the increase in the viscosity of the aqueous solution containing the soy protein material is suppressed, when producing an oil-in-water emulsion containing a large amount of oil using an emulsifier such as a homogenizer, uneven shear force is less likely to occur, and a homogeneous emulsion can be obtained without performing excessive emulsification treatment, degassing treatment, etc.

[0020] The content of the soy protein material in the aqueous solution in the method for producing the food of the present invention is preferably 1 to 10% by mass, more preferably 1.2 to 8% by mass, even more preferably 1.5 to 6.5% by mass, and most preferably 1.5 to 6% by mass. When the content of the soy protein material is within the above range, the effects of the present invention are likely to be achieved. In the method for producing the food of the present invention, the water content of the aqueous solution is preferably 30 to 95% by mass, more preferably 35 to 80% by mass, even more preferably 40 to 70% by mass, and most preferably 45 to 60% by mass. In addition, when the food in the method for producing the food of the present invention contains oil and fat, the oil and fat content in the whole food is preferably 10 to 60% by mass, more preferably 15 to 55% by mass, even more preferably 20 to 50% by mass, and most preferably 30 to 45% by mass.

[0021] The food in the method for producing the food of the present invention may contain other raw materials as long as the effects of the present invention are not impaired. Examples include protein materials other than soy protein and collagen peptide, saccharides, emulsifiers, gelling agents, acidulants, vitamins, amino acids, minerals, fruit juices, flavors, pigments, flavor raw materials, and the like.

[0022] The protein content in the whole food in the method for producing the food of the present invention is preferably 1 to 25% by mass, more preferably 3 to 20% by mass, even more preferably 5 to 15% by mass, and most preferably 7 to 12% by mass. The protein content can be determined by the Kjeldahl method. In addition, the content can also be calculated based on the product information of various raw material manufacturers.

[0023] The preferred embodiments of the soy protein material and the collagen peptide in the food in the method for producing the food of the present invention are the same as those described in the above "Method for suppressing viscosity increase of the present invention".

[0024] [Oil-in-water emulsion] The oil-in-water emulsion of the present invention contains 10 to 60% by mass of oil and fat, 1 to 10% by mass of soy protein material, and collagen peptide, and contains 30 to 300 parts by mass of collagen peptide with respect to 100 parts by mass of the soy protein material. Specifically, the oil-in-water emulsion of the present invention can be suitably used for foods for supplementing high energy by a small intake, such as thick liquid foods, energy supplement foods, postoperative foods, nursing foods, therapeutic foods, and dysphagia-adjusted foods. In addition, the oil-in-water emulsion of the present invention may be in any form of liquid, sol, semi-solid, and gel. The oil-in-water emulsion of the present invention preferably has an energy of 100 kcal or more per 100 g. Further, from the viewpoint of ingesting sufficient energy with a small amount of intake, it is more preferably 200 kcal or more per 100 g. Although the upper limit of the energy is not particularly defined, from the viewpoint of ease of eating, it is preferably 600 kcal or less per 100 g, and more preferably 500 kcal or less per 100 g. The energy is calculated in accordance with the modified Atwater method described in Column 3 of Table 1 of the Nutritional Labeling Standards (Ministry of Health and Welfare Notification No. 146 of May 20, 1996).

[0025] The content of the oil and fat in the oil-in-water emulsion of the present invention is preferably 15 to 55% by mass, more preferably 20 to 50% by mass, and most preferably 30 to 45% by mass. When the content of the oil and fat is within the above range, a high-calorie and homogeneous oil-in-water emulsion is more easily obtained. The oil and fat is not particularly limited as long as it is an edible oil and fat. For example, 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 oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and their fractionated oils, transesterified oils, and their mixed oils can be mentioned. Further, the oil and fat is preferably an oil and fat that is liquid at 20°C.

[0026] The content of the soybean protein material in the oil-in-water emulsion of the present invention is preferably 1.2 to 8% by mass, more preferably 1.5 to 6.5% by mass, and most preferably 1.5 to 6% by mass. When the content of the soybean protein material is within the above range, the effects of the present invention are more likely to be exhibited. The preferred embodiment, protein content, etc. of the soybean protein material are the same as those described in the above "Method for Suppressing Viscosity Increase of the Present Invention".

[0027] The content of the collagen peptide in the oil-in-water emulsion of the present invention is not particularly limited as long as it is within a desired range with respect to 100 parts by mass of the soy protein material, but is preferably 0.3 to 20% by mass, more preferably 0.5 to 16% by mass, even more preferably 1 to 12% by mass, and most preferably 2 to 8% by mass. When the content of the collagen peptide is within the above range, the increase in the viscosity of the aqueous solution containing the soy protein material is suppressed. Therefore, even when producing an oil-in-water emulsion containing a large amount of oil and fat using an emulsifier such as a homogenizer, unevenness in shear force is less likely to occur, and a homogeneous emulsion can be obtained without performing excessive emulsification treatment, degassing treatment, etc. In addition, the preferred embodiments, protein content, etc. of the collagen peptide are the same as those described in the above "Method for Suppressing Viscosity Increase of the Present Invention".

[0028] The protein content in the whole food in the method for producing a food of the present invention is preferably 1 to 25% by mass, more preferably 3 to 20% by mass, even more preferably 5 to 15% by mass, and most preferably 7 to 12% by mass. The protein content can be determined by the Kjeldahl method. In addition, the content can also be calculated based on the product information of various raw material manufacturers.

[0029] The water content in the oil-in-water emulsion of the present invention is preferably 30 to 95% by mass, more preferably 35 to 80% by mass, even more preferably 40 to 70% by mass, and most preferably 45 to 60% by mass. The water is not particularly limited, and tap water, well water, purified water, ion-exchanged water, etc. can be used.

[0030] The oil-in-water emulsion of the present invention may contain, within the range not impairing the effects of the present invention, protein materials other than soy protein and collagen peptides, carbohydrates, vitamins, various nutritional components such as minerals, emulsifiers, stabilizers, flavors, flavor raw materials, food additives such as gelling agents, according to the purpose. When the oil-in-water emulsion of the present invention contains an emulsifier, the content of the emulsifier is preferably 0.1 to 5% by mass, more preferably 0.2 to 2% by mass, and most preferably 0.3 to 1% by mass. Further, when the oil-in-water emulsion of the present invention contains a gelling agent, the content of the gelling agent is preferably 0.4 to 5% by mass, more preferably 0.8 to 3% by mass, and most preferably 1 to 2% by mass.

[0031] 〔Method for producing oil-in-water emulsion〕 The method for producing the oil-in-water emulsion of the present invention includes a step of preparing an aqueous solution containing 1 to 10% by mass of a soy protein material and collagen peptides, and containing 30 to 300 parts by mass of collagen peptides with respect to 100 parts by mass of the soy protein material. The above step may be any of a step of simultaneously containing the soy protein material and collagen peptides in water to prepare an aqueous solution, a step of containing collagen peptides in the aqueous solution containing the soy protein material to prepare an aqueous solution, and a step of containing the soy protein material in the aqueous solution containing collagen peptides to prepare an aqueous solution, or these steps may be combined. Further, it is preferable that the above step includes a step of containing the soy protein material in the aqueous solution containing collagen peptides to prepare an aqueous solution. Furthermore, the method for producing the oil-in-water emulsion of the present invention includes a step of preparing an aqueous phase including the above step, a step of preparing an oil phase, and a step of emulsifying the aqueous phase and the oil phase. The emulsifying step is not particularly limited as long as it is an emulsifying method capable of obtaining a homogeneous oil-in-water emulsion. For example, a method of pre-emulsifying the aqueous phase and the oil phase together with a homomixer and further homogenizing (10 to 20 Mpa) with a homogenizer can be mentioned. In addition, the preferred embodiments, contents, etc. of the above-mentioned soy protein material, collagen peptides, fats and oils, etc. are the same as those described in the above-mentioned "oil-in-water emulsion of the present invention".

Examples

[0032] 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 in any way.

[0033] 〔Examination of the effect of collagen peptide on suppressing the increase in viscosity of the aqueous solution containing soy protein material〕 According to the formulations described in Tables 1 to 4, various aqueous solutions containing soy protein materials were prepared, and the effect of suppressing the increase in viscosity by adding collagen peptide was confirmed. Specifically, after stirring and mixing the raw materials other than collagen peptide in water at room temperature until uniformly dissolved and dispersed, collagen peptide was added and stirred and mixed to prepare an aqueous solution (Examples 1 to 9, Comparative Examples 1 and 2). In addition, the following various raw materials were used in Tables 1 to 4. 〈Soy protein material〉Trade name: Solpie 6000H, manufactured by Nisshin Oillio Group, Ltd., isolated soy protein, protein content 87% by mass 〈Milk protein〉Trade name: Solmiko MPC80, manufactured by Daishih Chemical Co., Ltd., concentrated milk protein, protein content 80% by mass 〈Collagen peptide - 1〉Trade name: GELITA SOL NPS, manufactured by Nippi Co., Ltd., protein content 90% by mass, average molecular weight 4787 〈Collagen peptide - 2〉Trade name: ROUSSELOT PEPTAN P2000HD, manufactured by Rousselot, protein content 92% by mass, average molecular weight about 2000 〈Collagen peptide - 3〉Trade name: ROUSSELOT PEPTAN P5000HD, manufactured by Rousselot, protein content 92% by mass, average molecular weight about 5000 〈Collagen peptide - 4〉Trade name: ROUSSELOT PEPTAN F2000HD, manufactured by Rousselot, protein content 92% by mass, average molecular weight about 2000 〈Collagen peptide - 5〉Trade name: ROUSSELOT PEPTAN F5000HD, manufactured by Rousselot, protein content 92% by mass, average molecular weight about 5000

[0034] 〔Viscosity measurement and evaluation of the effect of suppressing the increase in viscosity〕 For each of the various aqueous solutions (at 20 °C) prepared above, the viscosity was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) with the rotor number and rotation speed shown in the table. The viscosities (mPa·s) are shown in Tables 1 to 4. Also, with respect to the viscosity of the control example (aqueous solution containing only soy protein), the percentage of the decreased viscosity was determined, and the viscosity increase inhibitory effect was evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 1 to 4. (Evaluation Criteria) ◎: Greater than 70% ○: Greater than 50% and less than or equal to 70% ×: 50% or less, or equal to or higher than the viscosity of the control example

[0035] The "protein content" in the table refers to the protein content (mass%) in the entire solution. Also, the protein content was calculated and determined from the numerical values described in each raw material specification.

[0036]

Table 1

[0037]

Table 2

[0038]

Table 3

[0039]

Table 4

[0040] From the results of Tables 1 to 4, aqueous solutions containing 33 to 67 parts by mass of collagen peptide with respect to 100 parts by mass of the soy protein material (Examples 6 and 7) showed an excellent viscosity increase inhibitory effect, and aqueous solutions containing 100 to 150 parts by mass of collagen peptide with respect to 100 parts by mass of the soy protein material (Examples 1 to 5, 8, and 9) showed an even more excellent viscosity increase inhibitory effect. In addition, when other raw materials are added to the aqueous solution containing soy protein material without collagen peptide to increase the energy density, it was predicted that the viscosity would further increase and it would be difficult to prepare a uniform solution.

[0041] 〔Production of oil-in-water emulsion containing oil and fat, soy protein material, and collagen peptide〕 According to the formulation described in Table 5, for the oil-in-water emulsion containing soy protein material and oil and fat, the effect of suppressing the increase in viscosity and the state of the emulsion were confirmed by adding collagen peptide. Specifically, after stirring and mixing the raw materials other than rapeseed oil in normal-temperature water until uniformly dissolved and dispersed, rapeseed oil was added and emulsified using a homodisper to produce an oil-in-water emulsion (Example 10, Comparative Example 3). The emulsification with the homodisper was carried out under the same conditions (rotation speed, time) in Example 10 and Comparative Example 3. In addition, the various raw materials in Table 5 used the same raw materials as those described in Tables 1 and 2, and the following were used as the emulsifier and rapeseed oil. 〈Emulsifier〉Trade name: Ryoto Sugar Ester P-1570, manufactured by Mitsubishi Chemical Foods Co., Ltd. 〈Rapeseed oil〉Trade name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group, Ltd.

[0042] 〔Evaluation of appearance of oil-in-water emulsion〕 For the oil-in-water emulsion (20 °C) prepared above, the viscosity was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) at the rotor number and rotation speed shown in the table. The viscosity (mPa·s) is shown in Table 5. In addition, the appearance of the oil-in-water emulsion was visually observed and evaluated according to the following criteria. The evaluation results are shown in Table 5. (Evaluation criteria) ○: Homogeneous emulsion ×: Foamy and heterogeneous emulsion

[0043] "Protein content" in the table refers to the protein content (mass %) in the whole water-in-oil emulsion. Also, the protein content was calculated and determined from the numerical values described in each raw material specification sheet. "Energy" in the table refers to the energy (Kcal) of the whole water-in-oil emulsion. Also, the energy was calculated and determined according to the modified Atwater method.

[0044]

Table 5

[0045] From the results in Table 5, an aqueous solution (Example 10) containing 150 parts by mass of collagen peptide with respect to 100 parts by mass of the soy protein material was able to obtain a homogeneous water-in-oil emulsion by adding rapeseed oil and emulsifying it thereafter because the increase in viscosity derived from the soy protein material was suppressed. On the other hand, an aqueous solution without collagen peptide (Comparative Example 3) had an increase in the viscosity of the aqueous solution containing the soy protein material (aqueous phase), resulting in foaming, uneven shear force in the emulsifier, and an inhomogeneous emulsion was obtained.

Claims

1. A method for suppressing the increase in viscosity of an aqueous solution containing a soy protein material, wherein the soy protein material is any one or more of defatted soybeans, soy protein isolate, soy protein concentrate, extracted soy protein, and soy flour, and 80 to 220 parts by mass of collagen peptide is contained per 100 parts by mass of the soy protein material.

2. A method for producing a food containing a soy protein material and a collagen peptide, wherein the soy protein material is any one or more of defatted soybeans, soy protein isolate, soy protein concentrate, extracted soy protein, and soy flour, and the method includes a step of preparing an aqueous solution containing 80 to 220 parts by mass of collagen per 100 parts by mass of the soy protein material.

3. An oil-in-water emulsion containing 10 to 60% by mass of oil, 1 to 10% by mass of a soy protein material, and a collagen peptide, and containing 80 to 220 parts by mass of the collagen peptide per 100 parts by mass of the soy protein material.

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