Dried product of insoluble soybean dietary fiber heat-treated product, and method for producing same

Abstract

The purpose of the present invention is to provide a material that includes, as a raw material, soybeans the supply of which is stable. When the material is used to impart viscosity to a food and drink product, the material exhibits low viscosity during dissolution, and the material can impart thickening properties when subjected to a homogenization treatment and used as a food and drink product. The problem was found to be solved by this dried product of an insoluble soybean dietary fiber heat-treated product in which a 3 mass% solution thereof shows viscosities, before and after a homogenization treatment, which satisfy a specific numerical range.

Description

Dried heat-treated insoluble soybean dietary fiber and its manufacturing method

[0001] The present invention relates to a heat-treated insoluble soybean dietary fiber product and a method for producing the same.

[0002] Polysaccharides are made from citrus peels and legume seeds, but many of these are produced in small quantities, and supply and prices tend to be unstable due to climate change and disease.On the other hand, grains such as wheat and soybeans are produced in large quantities worldwide and have a stable supply, but their waste residues are mainly used as animal feed, and high added value is desired.

[0003] Many dried polysaccharides tend to form lumps when dissolved in water, resulting in poor solubility. When using polysaccharides in beverages or frozen desserts, food manufacturing plants often have dedicated dissolving equipment with temperature control and stirring equipment to dissolve the polysaccharides. However, there are also manufacturers that are unable to use polysaccharides due to the additional equipment required. Furthermore, when dissolving polysaccharides in dissolving equipment, if the viscosity becomes too high, stirring becomes impossible, and it may not be possible to dissolve them at high concentrations.

[0004] Food and beverage products that use thickeners include beverages such as drinking yogurt, frozen desserts such as ice cream, and condiments such as sauces. These foods and beverages often undergo homogenization during processing. Low viscosity and easy workability are required during the raw material dissolution process, but thickening and shape retention are required during the molding and filling processes.

[0005] Examples of thickeners using soybean waste residue include a method of obtaining a soybean okara paste by adding water to sieved okara and sterilizing the mixture under pressure and heat (Patent Document 1), and a method of obtaining a thickened soybean paste-like food or gel-like food by subjecting a dietary fiber-containing soybean emulsion composition having a dietary fiber content of 2.5% by weight or more, a protein content of 25% by weight or more per dry matter, a lipid content of 25% by weight or more per dry matter, an average particle size of 10 to 100 microns, a moisture content of 70% to 90% by weight, and a viscosity of 3000 mPa s or less, to a static heat treatment (Patent Document 2). Also, examples of methods for pulverizing without heat treatment include a method of obtaining a paste using a mortar-type pulverizer from Masscolloider (Patent Document 3).

[0006] JP 2021-151189 A JP 2023-029581 A JP 2018-113873 A

[0007] However, the methods of Patent Documents 1 and 2 have issues with shelf life due to the paste-like food, and poor workability due to the high viscosity of the paste. Furthermore, the high lipid content and strong soybean odor after heat treatment limit the types of food and beverages that can be used, and there are issues with insufficient thickening properties. Furthermore, the method of Patent Document 3 has issues with the risk of contamination with crushed fragments due to friction with the mortar when using a mortar-type grinder, making it difficult to use for edible purposes. The present invention aims to provide a material that uses soybeans, which are in stable supply, as a raw material, has low viscosity when dissolved when imparting viscosity to foods and beverages, and can be homogenized to impart viscosity when used in foods and beverages.

[0008] In order to solve the above problems, the present inventors came up with the idea of ​​using cereals, which are in stable supply, as a raw material for thickeners and conducted extensive research. As a result, they found that a dried product of heat-treated insoluble soybean dietary fiber, in which the viscosity of a 3% by mass solution before and after homogenization satisfies a specific range, can solve the above problems, and thus completed the present invention.

[0009] That is, the present invention provides: (1) a dried product of heat-treated insoluble soybean dietary fiber having a viscosity of a 3% by mass solution of the following viscosities (a) and (b); (a) viscosity before homogenization: less than 20 mPa·s; (b) viscosity after one homogenization at 15 MPa: 170 mPa·s or more, preferably 200 mPa·s or more; (2) a dried product of heat-treated insoluble soybean dietary fiber according to (1), having an average particle size of 30 to 100 μm after one homogenization at 15 MPa; (3) a thickener containing the dried product of heat-treated insoluble soybean dietary fiber according to (1); (4) a thickener containing the dried product of heat-treated insoluble soybean dietary fiber according to (2); (5) a method for producing a dried product of heat-treated insoluble soybean dietary fiber, which comprises adding water to insoluble soybean dietary fiber, adjusting the pH to 10 to 13, heating to 135 to 180°C, and then drying; (6) A viscous food or drink containing the dried heat-treated insoluble soybean dietary fiber described in (1). (7) A viscous food or drink containing the dried heat-treated insoluble soybean dietary fiber described in (2). (8) A method for imparting viscosity to a food or drink, which comprises adding the dried heat-treated insoluble soybean dietary fiber described in (1) to the food or drink. (9) A method for imparting viscosity to a food or drink, which comprises adding the dried heat-treated insoluble soybean dietary fiber described in (2) to the food or drink. In other words, the present invention relates to: (10) a dried product of heat-treated insoluble soybean dietary fiber, the viscosity of a 3% by mass solution of which is (a) or (b) as follows: (a) viscosity before homogenization: less than 20 mPa·s, (b) viscosity after one homogenization at 15 MPa: 170 mPa·s or more, preferably 200 mPa·s or more, (11) a dried product of heat-treated insoluble soybean dietary fiber according to (10), the average particle size after one homogenization at 15 MPa being 30 to 100 μm, (12) a thickener containing the dried product of heat-treated insoluble soybean dietary fiber according to (10) or (11), (13) a method for producing a dried product of heat-treated insoluble soybean dietary fiber, the method comprising adding water to insoluble soybean dietary fiber, adjusting the pH to 10 to 13, heating to 135 to 180°C, and then drying, (14) A viscous food or drink containing the dried heat-treated insoluble soybean dietary fiber according to (10) or (11). (15) A method for imparting viscosity to a food or drink, which comprises adding the dried heat-treated insoluble soybean dietary fiber according to (10) or (11) to the food or drink.

[0010] The thickener according to this embodiment can be used in various foods and beverages to which thickening properties are desired, resulting in low viscosity and good workability before homogenization, and excellent thickening properties after homogenization.

[0011] ■ Dried Heat-Treated Insoluble Soybean Dietary Fiber Product The dried heat-treated insoluble soybean dietary fiber product of the present invention has the following viscosity characteristics (a) and (b): (a) The viscosity of a 3% by mass solution before homogenization is less than 20 mPa·s. (b) The viscosity of a 3% by mass solution after a single homogenization at 15 MPa is 170 mPa·s or more, preferably 200 mPa·s or more. As described above, the dried heat-treated insoluble soybean dietary fiber product of the present invention has the property that the viscosity of the solution before homogenization is low, and the viscosity increases to a certain level after homogenization. These characteristics provide low viscosity and good workability during the production of foods and beverages, while the viscosity increases to a certain level after homogenization, thereby providing the desired viscosity for foods and beverages. The upper limit of the viscosity of the 3% by mass solution before homogenization (a) above is preferably 18 mPa·s or less. More preferably, it can be 15 mPa·s or less, or 13 mPa·s or less. The lower limit of the viscosity of the 3% by mass solution before the homogenization treatment (a) above is preferably 0.01 mPa·s or more. More preferably, it can be 0.05 mPa·s or more, 0.1 mPa·s or more, 0.5 mPa·s or more, 1 mPa·s or more, or 2 mPa·s or more. The lower limit of the viscosity of the 3% by mass solution after the first homogenization treatment (b) above at 15 MPa is preferably 180 mPa·s or more. More preferably, it can be 190 mPa·s or more, 200 mPa·s or more, 210 mPa·s or more, 230 mPa·s or more, or 250 mPa·s or more. The upper limit of the viscosity of the 3% by mass solution after the first homogenization treatment (b) above at 15 MPa is preferably 3000 mPa·s or less. More preferably, the viscosity can be 2800 mPa·s or less, 2600 mPa·s or less, 2400 mPa·s or less, 2200 mPa·s or less, 2000 mPa·s or less, 1800 mPa·s or less, 1500 mPa·s or less, 1300 mPa·s or less, or 1000 mPa·s or less. The lower and upper limits can be combined arbitrarily. The method for measuring viscosity will be described later. The dried product of heat-treated insoluble soybean dietary fiber of the present invention is also characterized by a small average particle size, preferably 30 to 100 μm.The lower limit can more preferably be 32 μm or more, 35 μm or more, 38 μm or more, or 40 μm or more. The upper limit can more preferably be 95 μm or less, 92 μm or less, 90 μm or less, 85 μm or less, 80 μm or less, 75 μm or less, or 70 μm or less. The lower and upper limits can be combined arbitrarily. The method for measuring the average particle size will be described later. The lipid content of the dried product of the heat-treated insoluble soybean dietary fiber of the present invention is preferably 2% by mass or less, based on dry matter. More preferably, it can be 1% by mass or less, 0.8% by mass or less, 0.5% by mass or less, or 0.3% by mass or less. The lower limit can also be 0% by mass. The crude protein content of the dried product of the heat-treated insoluble soybean dietary fiber of the present invention is preferably 50% by mass or less, based on dry matter. More preferably, it can be 45% by mass or less, 40% by mass or less, 38% by mass or less, or 35% by mass or less. The lower limit is preferably 0.1% by mass or more. More preferably, it can be 0.5% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 18% by mass or more, or 20% by mass or more. The crude ash content of the dried product of the heat-treated insoluble soybean dietary fiber of the present invention, calculated on a dry matter basis, is preferably 20% by mass or less. More preferably, it is 15% by mass or less, 13% by mass or less, or 12% by mass or less. The lower and upper limits of the lipid content, crude protein content, and crude ash content can be combined in any manner.

[0012] ■ Soybean Raw Materials The dried product of the heat-treated insoluble soybean dietary fiber of the present invention is preferably prepared using a soybean raw material with a low lipid content. Examples of such soybean raw materials include defatted soybeans and okara, an insoluble soybean dietary fiber obtained in the production process of isolated soybean protein. The lipid content of the soybean-derived raw material is preferably 2% by mass or less. More preferably, it can be 1% by mass or less, 0.8% by mass or less, 0.5% by mass or less, or 0.3% by mass or less. The lower limit can also be 0% by mass. In the present invention, by setting the lipid content of the soybean raw material to 2% by mass or less, the viscosity of the dried product of the present invention is increased, which is preferable. Furthermore, deterioration of flavor due to deterioration of oils and fats is less likely to occur, which is preferable.

[0013] Lipid Content: The dried product of the heat-treated insoluble soybean dietary fiber of the present invention contains not only neutral lipids but also a large amount of polar lipids that are difficult to extract with ether. Therefore, the lipid content in the present invention is calculated by extracting the total amount of lipids extracted for 30 minutes at the boiling point under atmospheric pressure using a 2:1 (volume ratio) mixed solvent of chloroform and methanol. A "Soxtec" solvent extractor manufactured by FOSS can be used. The above measurement method is referred to as the "chloroform / methanol mixed solvent extraction method."

[0014] The dried heat-treated insoluble soybean dietary fiber of the present invention preferably has a moisture content of 10% by mass or less, more preferably 8% by mass or less. A moisture content of 10% by mass or less in the dried product is preferred because it is less susceptible to quality deterioration such as spoilage.

[0015] (iii) Crude protein content The crude protein content of the dried heat-treated insoluble soybean dietary fiber of the present invention was determined by multiplying the total nitrogen content in the sample by the Kjeldahl method by a coefficient of 6.25, and measuring it as a percentage of the sample, and expressed as a dry matter equivalent.

[0016] (iii) Crude ash content The crude ash content of the dried product of the heat-treated insoluble soybean dietary fiber of the present invention was measured as a percentage of the residue when the sample was completely incinerated at 600°C, and expressed as a dry matter equivalent.

[0017] ■ Production Method An example of a method for producing the dried heat-treated insoluble soybean dietary fiber of the present invention is shown below. After adding water to insoluble soybean dietary fiber, a by-product of the soybean oil production process, an alkali such as sodium hydroxide, potassium hydroxide, or calcium hydroxide is added to adjust the pH to 10-13, and the heat-treated product is then obtained by heat-treating at 135°C to 180°C. The pH can be preferably 10.5-13, 11-13, 10.5-12.5, or 11-12.5. The heating temperature is preferably 140-175°C. More preferably, it can be 140-170°C, 145-165°C, 145-160°C, 145-155°C, or 150-160°C. The heating time is preferably 20 to 300 seconds, more preferably 25 to 200 seconds, and even more preferably 25 to 150 seconds, 25 to 100 seconds, or 30 to 90 seconds. By setting the pH, heating temperature, and heating time within the above ranges, the defibration of the dietary fibers is promoted, and the viscosity of the insoluble soybean dietary fiber can be increased. Thereafter, an acid such as hydrochloric acid, phosphoric acid, or citric acid is added as needed to neutralize the pH to 5 to 9. The pH is preferably neutralized to 6 to 8. The neutralized solution is dried using a dryer such as a spray dryer or freeze dryer to obtain a dried product of the heat-treated insoluble soybean dietary fiber of the present invention.

[0018] ■ Heating Methods Examples of heating methods include a method using a steam-blowing type direct heating device, a method using a plate-type or tube-type indirect heating device, and a method using an autoclave.

[0019] (ii) Drying Drying can be performed using, for example, a spray dryer, drum dryer, vacuum dryer, freeze dryer, etc., but a spray dryer is preferably used. Drying conditions for the spray dryer include an air supply temperature of about 100 to 200°C and an exhaust air temperature of about 60 to 100°C. If necessary, the mixture can be granulated into granules using a fluidized bed granulator.

[0020] ■ Thickener The dried heat-treated insoluble soybean dietary fiber of the present invention can be used as a thickener for foods and beverages. When the dried heat-treated insoluble soybean dietary fiber of the present invention or a solution of the heat-treated insoluble soybean dietary fiber is blended into foods and beverages as an ingredient and homogenized, the viscosity increases to a certain level, thereby demonstrating its effectiveness as a thickener. Agitators such as homogenizers and mixers can be used for homogenization, with high-pressure homogenizers being particularly preferred. Examples of homogenization conditions include a pressure of 1 to 50 MPa and 1 to 10 homogenization cycles. Preferred pressures are 5 to 40 MPa and 10 to 30 MPa. The content of the dried heat-treated insoluble soybean dietary fiber in the thickener of the present invention is preferably 50% by mass or more, based on solids. More preferably, the content can be 60% by mass or more, 70% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass.

[0021] The thickener of the present invention can be used in combination with other additives as appropriate within the range that does not impair the effects of the present invention. Examples of other additives include monosaccharides such as sugar, glucose, and fructose, oligosaccharides such as sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and maltotetraose, and sweeteners such as sugar alcohols, glucose-fructose liquid sugar, starch syrup, reduced starch syrup, oligosaccharides, reduced oligosaccharides, honey, sucralose, aspartame, and stevia, animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, and egg yolk oil, or refined oils thereof (salad oil, edible oils and fats such as oils and fats obtained by chemical or enzymatic treatment, such as MCT (medium chain triglyceride), diglyceride, hardened oil, interesterified oil, etc.; seasonings such as salts, salt, soy sauce, pepper, amino acids, calcium chloride, nucleic acids, etc.; organic acids such as acetic acid, citric acid, lactic acid, adipic acid, gluconic acid, tartaric acid, succinic acid, malic acid, etc.; acidulants such as ascorbic acid, moist heat treated starch, modified starch, antioxidants such as vitamin E, etc.;

[0022] ■ Viscous Foods and Drinks Foods and drinks containing a dried product of the heat-treated insoluble soybean dietary fiber of the present invention are viscous. The type of food and drink is not particularly limited. The method for producing the food and drink of this embodiment is not particularly limited, and the thickener may be added at any stage in the method. The amount of thickener added to the food and drink is not particularly limited as long as it is an amount that can impart the desired physical properties to the food and drink and does not adversely affect the original flavor of the food and drink. Examples of foods and drinks that may be thickened include various beverages such as lactic acid bacteria drinks, acidic milk drinks, drinking yogurt, and fruit juice drinks, frozen desserts such as ice cream, lacto ice cream, and frozen desserts, various seasonings and sauces such as ketchup and dressings, emulsions such as whipped cream and fillings, and confectioneries such as meringue and sponge cake.

[0023] ■ Viscosity Measurement Method In this embodiment, the viscosity is measured at 10°C using a BM-type viscometer (TV-20 model, manufactured by Tokyo Keiki Inc.) with a No. 1 rotor at 60 rpm for 60 seconds. The viscosity before homogenization is measured after adding water to a dried heat-treated insoluble soybean dietary fiber product to make the solids content 3% by mass and stirring with a stir bar at 160 rpm for 1 minute. The viscosity after homogenization is measured after adding water to a dried heat-treated insoluble soybean dietary fiber product to make the solids content 3% by mass and homogenizing it once at 15 MPa using a high-pressure homogenizer (manufactured by APV).

[0024] ■Method for measuring average particle size The average particle size of the dried product of the heat-treated insoluble soybean dietary fiber of this embodiment is measured in a 1% by mass aqueous solution using a laser diffraction particle size distribution analyzer SALD-2300 (manufactured by Shimadzu Corporation).

[0025] Examples are described below, in which % is by weight.

[0026] Example 1: Defatted soybean refuse (fats content: 0.1% by dry weight), a by-product of soybean oil production, was watered to a solids content of 5%, adjusted to pH 12.0 with sodium hydroxide, and heat-treated at 155°C for 60 seconds using a steam-blowing direct heating device. After heating, the pH was adjusted to 7.0 by adding hydrochloric acid, and the mixture was dried in a spray dryer at an air outlet temperature of 175°C and an exhaust temperature of 75°C to obtain a dried product A (moisture content: 5%, crude protein content: 15%, crude ash content: 10%) of heat-treated insoluble soybean dietary fiber. The viscosity of the dried product A before homogenization was 6.4 mPa·s, and after a single homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity was 716.0 mPa·s and the average particle size was 47.9 μm.

[0027] Example 2: The same process as in Example 1 was carried out, except that the pH before heating was changed to 11.6, to obtain a dried product B of heat-treated insoluble soybean dietary fiber (moisture content: 5%, crude protein content: 15%, crude ash content: 9.5%). The viscosity of dried insoluble soybean dietary fiber B before homogenization was 5.1 mPa s, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity was 489.6 mPa s and the average particle size was 48.5 μm.

[0028] Example 3: The same process as in Example 1 was carried out except that the pH before heating was changed to 11.0, to obtain a dried product C of heat-treated insoluble soybean dietary fiber (moisture content 5%, crude protein content: 15%, crude ash content: 9.5%). The viscosity of the dried product C of heat-treated insoluble soybean dietary fiber was 5.3 mPa s before homogenization, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity was 395.5 mPa s and the average particle size was 58.3 μm.

[0029] Example 4 The same process as in Example 1 was carried out, except that the heating temperature when using a steam-blowing type direct heating device was changed to 145°C, to obtain a dried product D of heat-treated insoluble soybean dietary fiber (moisture content 5%, crude protein content: 15%, crude ash content: 10%). The viscosity of the dried product D of heat-treated insoluble soybean dietary fiber was 5.3 mPa s before homogenization, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity was 259.3 mPa s and the average particle size was 91.1 μm.

[0030] Comparative Example 1: The same process as in Example 1 was carried out, except that okara (fat content: 5.5% by dry weight) by-produced in the tofu production process was used as the raw material instead of defatted okara by-produced in the soybean oil production process, to obtain a dried product E of heat-treated insoluble soybean dietary fiber (moisture content: 5%, crude protein content: 31%, crude ash content: 9%). The viscosity of the dried product E of heat-treated insoluble soybean dietary fiber was 11.0 mPa s before homogenization, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity was 155.0 mPa s and the average particle size was 49.6 μm.

[0031] Comparative Example 2: The same treatment as in Example 1 was carried out except that the pH after the addition of sodium hydroxide was adjusted to 7.0, to obtain a dried product F of heat-treated insoluble soybean dietary fiber (moisture content 5%, crude protein content: 17%, crude ash content: 6%). The viscosity of the dried product F of heat-treated insoluble soybean dietary fiber was 8.3 mPa s before homogenization, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity was 126.5 mPa s and the average particle size was 136.5 μm.

[0032] Comparative Example 3: The same treatment as in Example 1 was carried out, except that the heating temperature when using a steam-blowing type direct heating device was 130°C, to obtain a dried product G of insoluble soybean dietary fiber heat-treated product (moisture content 5%, crude protein content: 15%, crude ash content: 10%). The viscosity of the dried product G of insoluble soybean dietary fiber heat-treated product before homogenization was 5.4 mPa s, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity was 91.7 mPa s and the average particle size was 153.4 μm.

[0033] Comparative Example 4 The same treatment as in Example 1 was carried out, except that the heating conditions when using a steam-blowing type direct heating device were 80°C for 30 minutes, to obtain dried insoluble soybean dietary fiber heat-treated product H (moisture content: 5%, crude protein content: 15%, crude ash content: 10%). The viscosity of dried insoluble soybean dietary fiber heat-treated product H before homogenization was 4.8 mPa s, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity was 77.4 mPa s and the average particle size was 233.7 μm.

[0034] Flavor Evaluation: A sensory test was conducted by five panelists according to the following flavor evaluation criteria, and the results were decided by consensus. The results are shown in Table 1.

[0035] ■Flavor evaluation criteria 4 points: Weak soybean smell and clean. 3 points: Slight soybean smell. 2 points: Strong soybean smell. 1 point: An unusual flavor unsuitable for food is observed. A flavor evaluation of 3 or 4 points was judged to be acceptable.

[0036] ・Table 1

[0037] The dried products of Examples 1 to 4 all had a viscosity of 20 mPa s or less before homogenization and a viscosity of 200 mPa s or more after homogenization, resulting in a good viscosity evaluation. The flavor was also good. On the other hand, the dried products of Comparative Examples 1 to 4 had a viscosity of less than 200 mPa s after homogenization, resulting in poor thickening.

[0038] Example 5 and Comparative Examples 5-7 - Ice Confections - Dried materials A, E, and F from Example 1 and Comparative Examples 1 and 2 were used as thickeners A, E, and F, and blended in a homomixer according to the formulations in Table 2 to prepare an ice mix. The mixture was then fed into a high-pressure homogenizer (manufactured by APV) and homogenized at 15 MPa. The viscosity of the homogenized ice mix was measured. The homogenized ice mix was then heated at 70°C for 30 minutes and then aged overnight in a refrigerator. The aged mixture was processed in an ice cream freezer (manufactured by Tomishige Sangyo Co., Ltd.), filled into ice cups, sealed, and hardened in a shock freezer (manufactured by Hoshizaki Corporation) at -30°C for 1 hour to produce ice confections.

[0039] ・Table 2

[0040] The ice mix liquid prepared using no thickener, thickener E, and thickener F had low viscosity after homogenization. The overrun during preparation was also insufficient, and the ice confections had large ice crystals and a rough texture. On the other hand, the ice mix liquid prepared using thickener A had low viscosity before homogenization, was easy to work with, and was sufficiently thickened after homogenization. The overrun during preparation was also good, and the ice confections had small ice crystals and good thickening, resulting in a smooth texture.

[0041] Example 6 and Comparative Examples 8-10 - Yogurt Drink - Dried materials A, E, and F from Example 1 and Comparative Examples 1-2 were used as thickeners A, E, and F. The mixture was blended in a homomixer according to the formulations in Table 3, adjusted to pH 4.0 with citric acid, and then fed to a high-pressure homogenizer (manufactured by APV) and homogenized at 15 MPa. The homogenized liquid was sterilized at 90°C for 10 minutes and then cooled to produce yogurt drinks. The produced yogurt drinks were stored in a refrigerator at 10°C for one week, after which the particle size, viscosity, and sedimentation rate were measured. The sedimentation rate was measured by dispensing 20 g of the produced yogurt drink into a glass centrifuge tube, centrifuging at 2000 rpm for 20 minutes, then inverting for 20 minutes, removing the supernatant, and calculating the percentage (%) of the weight of the remaining precipitate relative to the weight before centrifugation. The soybean polysaccharide used was SOYAFIVE-S-DA100 (manufactured by Fuji Oil Co., Ltd.).

[0042] ・Table 3

[0043] The yogurt drinks without thickener added and with thickeners E and F added had low viscosity and high sedimentation rates. They were insufficiently thick as drinkable yogurts. The yogurt drinks with thickener A added had low viscosity before homogenization and were easy to work with, and were sufficiently thickened after homogenization, had low sedimentation rates, and were highly stable in storage. The yogurt drinks with thickener A added had a moderate thickness, were easy to drink, and had a good flavor.

[0044] Example 7, Comparative Example 11 - Dressing - The dried product A produced in Example 1 was used as thickener A and mixed in a homomixer according to the formulation in Table 4, and the mixture was supplied to a high-pressure homogenizer (manufactured by APV) and homogenized at 15 MPa. The homogenized liquid was heated at 70°C for 10 minutes to produce a dressing. The produced dressing was stored at 4°C for 4 days, and then the viscosity and particle size were measured.

[0045] ・Table 4

[0046] When applying dressing to ingredients, the dressing is suspended and stirred before application, and a low viscosity makes it easier to apply to ingredients. Furthermore, a moderate thickness of the dressing after application makes it easier to blend with the ingredients. Thus, it is desirable for a dressing to have pseudoplastic properties. As an indicator of this, values ​​obtained by varying the rotation speed during viscosity measurement are shown. That is, in the table, the data for a rotation speed of 60 rpm are an indicator of the state of the dressing when applied to the ingredients, and the data for a rotation speed of 10 rpm are an indicator of the state of the dressing after application. The dressing of Comparative Example 11 had no change in viscosity, remaining around 100 mPa·s, and was poorly evaluated. On the other hand, the dressing of Example 7 had a low viscosity of 564 mPa·s at a rotation speed of 60 rpm, but increased to 1376 mPa·s at a rotation speed of 10 rpm, confirming its pseudoplastic properties. In fact, the dressing of Example 7 had low viscosity when poured onto food materials, and had a moderate thickness after pouring, which was good. In addition, the flavor was also good.

[0047] Example 8, Comparative Example 12 - Chocolate filling - The dried product A of Example 1 was used as thickener A and mixed in a homomixer according to the formulation in Table 5, and the mixture was fed to a high-pressure homogenizer (manufactured by APV) and homogenized at 10 MPa. The homogenized liquid was heated at 85°C for 4 minutes to produce a chocolate filling. Starch No. 100 (manufactured by Nippon Starch Chemical Co., Ltd.) was used as the processed starch.

[0048] ・Table 5

[0049] Compared with the chocolate filling containing no thickener (Comparative Example 12), the chocolate filling of Example 8 had a smooth texture and a good flavor. Furthermore, compared with Comparative Example 12, the chocolate filling had a smooth texture without a gelatinous feel.

Claims

1. A dried product of heat-treated insoluble soybean dietary fiber having the following viscosities in a 3% by mass solution: (a) Viscosity before homogenization: less than 20 mPa·s. (b) Viscosity after one homogenization at 15 MPa: 170 mPa·s or more.

2. A dried product of the heat-treated insoluble soybean dietary fiber according to claim 1, having an average particle size of 30 to 100 μm after one homogenization treatment at 15 MPa.

3. A thickener comprising a dried product of the heat-treated insoluble soybean dietary fiber according to claim 1.

4. A thickener comprising the dried heat-treated insoluble soybean dietary fiber according to claim 2.

5. A method for producing a dried product of heat-treated insoluble soybean dietary fiber by adding water to insoluble soybean dietary fiber, adjusting the pH to 10-13, heating to 135-180°C, and then drying.

6. A viscous food or drink containing a dried product of the heat-treated insoluble soybean dietary fiber according to claim 1.

7. A viscous food or drink containing the dried product of the heat-treated insoluble soybean dietary fiber according to claim 2.

8. A method for imparting viscosity to a food or drink, which comprises adding the dried heat-treated insoluble soybean dietary fiber according to claim 1 to the food or drink.

9. A method for imparting viscosity to a food or drink, which comprises adding the dried heat-treated insoluble soybean dietary fiber according to claim 2 to the food or drink.

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