LOW-CALORIE SOYMILK WITH REDUCED SOYBEAN ODOR

To provide a soymilk that has good emulsion stability, masks off-flavor peculiar to soybeans, and makes soymilk with high preference, and a method of producing the soymilk.SOLUTION: There is provided low-calorie soymilk comprising a soybean extract solution, soybean oil and allulose, wherein the soymilk maintains emulsion stability at a temperature of 1°C to 10°C for up to 115 hours. The soybean extract solution may preferably be contained in an amount of 20 wt.% to 79 wt.%, based on 100 wt.% of the total soymilk. A method for producing a low-calorie soymilk, includes the steps of: mixing soybean oil and purified water, adding the soybean extract solution and mixing the soybean extract solution, soybean oil and purified water, and adding allulose and mixing the allulose, the soybean extract solution, soybean oil and purified water. Since the soymilk of the present invention includes allulose, the soymilk has excellent emulsion stability even when a small amount of emulsifier is added, and has an excellent mouthfeel and taste while having less calories than existing products using sugar.SELECTED DRAWING: None 【課題】乳化安定性が良く、豆特有の異臭がマスキングされ、嗜好度が高い豆乳、および該豆乳の製造方法を提供する。【解決手段】豆汁原液、大豆油およびアルロースを含み、１℃～１０℃の温度で１１５時間までの間に乳化安定性が維持される、低カロリー豆乳である。豆汁原液が、全豆乳１００重量％ベースで２０重量％～７９重量％含まれることが好ましい。低カロリー豆乳の製造方法は、大豆油と精製水とを混合する工程と、豆汁原液を添加し混合する工程と、アルロースを添加し混合する工程とを含む。本発明の豆乳は、アルロースを含むことによって、乳化剤を少量添加しても、乳化安定度に優れており、砂糖を用いた既存の製品よりカロリーは低いながら優れたボディ感と味を有する。【選択図】なし