Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw ma...

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Bibliographische Detailangaben
Hauptverfasser:	SAMOTO MASAHIKO, HARADA ERIKO, ADACHI NORIFUMI, KOHNO MITSUTAKA, ASANOMA MASASHI, KANDA MAI, SHISHIDO YUUSUKE, USUI YUKI, SHIBATA MASAYUKI, MOTOYAMA TAKAYASU, ITO KOHSUKE, TSURUDA TAKAHIRO, OGAMA AYAKO, SUGANO HIDEO, UENO CHIZURU, ASHIDA SHIGERU, KITAGAWA SAYURI, KANAYA MIYUKI, SAITO KOICHI, KANAMORI JIRO
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING HYGIENE ICE-CREAM MEDICAL OR VETERINARY SCIENCE PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING
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Beschreibung
Zusammenfassung:	The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.