JPH08103225A - Production of soybean protein-containing food - Google Patents
Production of soybean protein-containing foodInfo
- Publication number
- JPH08103225A JPH08103225A JP6270356A JP27035694A JPH08103225A JP H08103225 A JPH08103225 A JP H08103225A JP 6270356 A JP6270356 A JP 6270356A JP 27035694 A JP27035694 A JP 27035694A JP H08103225 A JPH08103225 A JP H08103225A
- Authority
- JP
- Japan
- Prior art keywords
- soybean protein
- polyphenols
- flavor
- points
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、緑茶、紅茶、ウーロン
茶等の茶類より抽出されたポリフェノール類を添加する
ことにより、風味改善を目的とする大豆蛋白含有食品の
製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a soybean protein-containing food for the purpose of improving flavor by adding polyphenols extracted from teas such as green tea, black tea and oolong tea.
【０００２】[0002]
【従来の技術】乾燥大豆蛋白は、大豆特有の不快な風味
を有しており、この風味は、乾燥直後は弱いが経時的に
強くなるので、市販の大豆蛋白はいずれも不快な風味を
有している。乾燥大豆蛋白は食品の増量や品質改良（脂
肪の乳化安定化、保水性改善等）の目的で広く食品に使
用されるが、その添加により食品の風味を損なうことが
問題となっている。従来、大豆蛋白含有食品の風味改善
方法として、香辛料を添加する方法知られているが、そ
の強い風味によって食品本来の風味が損なわれる問題が
ある。平成３年公開特許公報第１５５７５９号におい
て、メラノイジンと卵白分解物の添加による大豆蛋白含
有食品の風味改善方法が記されているが、メラノイジン
は黒色または褐色を呈しているため、食品の色調を黒く
するため、その添加に制限がある。特に、上記の大豆蛋
白含有食品の風味改善方法では、レトルト食品や冷凍食
品等において再加熱時に大豆特有の不快な風味が発生す
る問題があり、広く食品に利用できる風味の改善された
大豆蛋白含有食品の製造方法が要望されている。BACKGROUND OF THE INVENTION Dried soybean protein has an unpleasant flavor peculiar to soybeans. Since this flavor is weak immediately after drying but becomes stronger over time, all commercially available soybean proteins have an unpleasant flavor. are doing. Dried soybean protein is widely used in foods for the purpose of increasing the amount of foods and improving quality (stabilization of emulsification of fats, improvement of water retention, etc.), but its addition impairs the flavor of foods. Conventionally, a method of adding spices has been known as a method for improving the flavor of soybean protein-containing foods, but there is a problem that the original flavor of the food is impaired due to the strong flavor. 1991 published patent publication No. 155759 describes a method for improving the flavor of soybean protein-containing foods by adding melanoidin and an egg white decomposition product. However, since melanoidin is black or brown, the color tone of the food is black. Therefore, its addition is limited. In particular, in the method for improving the flavor of soybean protein-containing foods, there is a problem that unpleasant flavor peculiar to soybeans occurs during reheating in retort foods, frozen foods, etc. There is a demand for a food manufacturing method.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、再加熱をす
る大豆蛋白含有食品であっても食品本来の風味を損なう
ことなく大豆特有の不快な風味のない大豆蛋白含有食品
を提供するものである。DISCLOSURE OF THE INVENTION The present invention provides a soybean protein-containing food product that does not have the unpleasant flavor peculiar to soybeans without impairing the original flavor of the food product, even if the soybean protein-containing food product is reheated. is there.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、大豆蛋白
含有食品の製造の際に、緑茶、紅茶、ウーロン茶等の茶
類より抽出されたポリフェノール類を添加することによ
り、食品本来の風味を損なうことなく、大豆特有の不快
な風味をマスキングできることを見いだし、本発明を完
成した。すなわち、本発明は、緑茶、紅茶、ウーロン茶
等の茶類より抽出されたポリフェノール類を添加するこ
とにより、大豆蛋白含有食品の風味を改善するものであ
る。以下本発明を詳述する。Means for Solving the Problems The present inventors added the polyphenols extracted from teas such as green tea, black tea, and oolong tea during the production of soybean protein-containing foods to obtain the original flavor of foods. It was found that the unpleasant flavor peculiar to soybeans can be masked without damaging the soybean, and the present invention was completed. That is, the present invention improves the flavor of soybean protein-containing foods by adding polyphenols extracted from teas such as green tea, black tea and oolong tea. The present invention will be described in detail below.
【０００５】本発明の茶類より抽出されたポリフェノー
ル類とは、緑茶、紅茶、ウーロン茶等の茶葉より抽出さ
れたタンニン、フラボノイド、カテキン類等を指す。本
発明に使用する茶類より抽出されたポリフェノール類
は、茶葉の熱水抽出及び熱水抽出物の有機溶剤抽出され
たものであれば、粉末でも水溶液でも使用できる。ここ
で有機溶剤とは、特に限定するものではないが、酢酸エ
チル、アセトン等が好ましい。なかでも緑茶より抽出さ
れたポリフェノール含量が３５％以上のものが好まし
い。ポリフェノール含量が３５％以下であると茶類特有
の風味が強く、かえって食品本来の風味を損なうことに
なる。本願におけるポリフェノール含量の測定法は、常
法である塩化鉄比色法を指す。茶類より抽出された以外
のポリフェノール類、例えば、トコフェロール等は、広
く食品の酸化防止の目的で使用されているが、本発明の
目的である大豆蛋白含有食品の風味改善はできない。本
発明に使用する茶類より抽出されたポリフェノール類の
添加量は、大豆蛋白に対して１００ｐｐｍ〜７００ｐｐ
ｍであり、１００ｐｐｍ未満では、大豆蛋白含有食品の
風味改善効果は不十分であり、７００ｐｐｍを越えると
茶類の風味が発生し、かえって食品本来の風味を損なう
ことになる。本発明の大豆蛋白含有食品とは、粒状大豆
蛋白、粉末大豆蛋白等の乾燥された大豆蛋白を増量や品
質改良（脂肪の乳化安定化、保水性改善等）の目的で使
用したハム、ソーセージ、ハンバーグ等の畜肉加工食
品、かまぼこ、はんぺん、ちくわ等の魚肉練り製品、う
どん、中華麺、そば、スパゲッティー等の麺類、だし巻
き卵、オムレツ等の卵加工食品、しゅうまい、餃子、春
巻き等の中華加工食品等を指し、商品形態は、常温流通
食品（レトルト食品），低温流通食品（チルド食品）、
冷凍食品のいずれであってもよい。The polyphenols extracted from the teas of the present invention include tannins, flavonoids and catechins extracted from tea leaves such as green tea, black tea and oolong tea. The polyphenols extracted from the teas used in the present invention can be used in the form of powder or aqueous solution, as long as they are hot leaves extracted from tea leaves and organic solvents extracted from the hot water extract. Here, the organic solvent is not particularly limited, but ethyl acetate, acetone, and the like are preferable. Among them, those having a polyphenol content of 35% or more extracted from green tea are preferable. When the polyphenol content is 35% or less, the flavor peculiar to tea is strong, and on the contrary, the original flavor of food is impaired. The method for measuring the polyphenol content in the present application refers to a conventional iron chloride colorimetric method. Polyphenols other than those extracted from tea, such as tocopherol, are widely used for the purpose of preventing food oxidation, but the flavor of soybean protein-containing foods, which is the object of the present invention, cannot be improved. The amount of polyphenols extracted from teas used in the present invention is 100 ppm to 700 pp with respect to soybean protein.
If it is less than 100 ppm, the flavor-improving effect of the soybean protein-containing food is insufficient, and if it exceeds 700 ppm, the flavor of teas is generated and the original flavor of the food is impaired. The soybean protein-containing food of the present invention means granular soybean protein, dried soybean protein such as powdered soybean protein, etc. used for the purpose of increasing the amount and improving quality (stabilization of emulsification of fat, improvement of water retention, etc.), sausage, Processed meat products such as hamburgers, fish paste products such as kamaboko, hanpen, chikuwa, noodles such as udon, Chinese noodles, buckwheat and spaghetti, egg processed foods such as dashi-rolled eggs and omelets, Chinese processed foods such as shiimai, dumplings and spring rolls. Etc., and the product forms are cold-circulated foods (retort foods), low-temperature foods (chilled foods),
It may be any of frozen foods.
【０００６】本発明に使用する茶類より抽出されたポリ
フェノール類の添加は、直接食品と混合しても、あらか
じめ乾燥大豆蛋白と混合して使用することもできる。好
ましくは、茶類より抽出されたポリフェノール類の水溶
液と乾燥大豆蛋白を混合しペースト状にした後、食品と
混合して使用する。また、ポリフェノール類を添加した
後、乾燥した大豆蛋白を食品と混合して使用しても乾燥
大豆蛋白含有食品の風味改善効果は十分得られる。ま
た、本発明は、グルタミン酸ナトリウム、イノシン酸ナ
トリウム等の調味料やアスコルビン酸等の酸化防止剤等
と併用してもかまわない。以下実施例を挙げて本発明を
具体的に説明するが、これによって限定されるものでは
ない。なお、実施例中の％は特記しない限り重量％を示
す。The polyphenols extracted from the teas used in the present invention may be added directly to the food or may be mixed with the dried soybean protein in advance. Preferably, an aqueous solution of polyphenols extracted from tea and dry soybean protein are mixed to form a paste, and then mixed with a food for use. Even if the dried soybean protein is mixed with the food and used after adding the polyphenols, the flavor improving effect of the dried soybean protein-containing food can be sufficiently obtained. Further, the present invention may be used in combination with seasonings such as sodium glutamate and sodium inosinate and antioxidants such as ascorbic acid. Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified.
【０００７】[0007]
【実施例】 実施例１ （ポリフェノール類の調製１）緑茶葉に対して、１０倍
量の水を加え、８０℃にて６０分間抽出し、遠心分離に
て得た上清をスプレードライヤーにて乾燥し、本発明品
で用いるポリフェノール粉末１（ポリフェノール含量４
０％）を得た。 （ポリフェノール類の調製２）緑茶葉に対して、８倍量
の水を加え、９０℃にて６０分間抽出し、遠心分離にて
得た上清に等量の酢酸エチルを加え、酢酸エチル層を減
圧乾燥し、本発明品で用いるポリフェノール粉末２（ポ
リフェノール含量８０％）を得た。 （ポリフェノール類の調製３）紅茶葉に対して８倍量の
水を加え、９０℃にて６０分間抽出し、遠心分離にて得
た上清を減圧乾燥し、得られた固形物に対して４倍量の
アセトンを加え、遠心分離にて得た上清を減圧乾燥し、
本発明品で用いるポリフェノール粉末３（ポリフェノー
ル含量７０％）を得た。Example 1 (Preparation 1 of polyphenols) 10 times amount of water was added to green tea leaves, extraction was performed at 80 ° C. for 60 minutes, and the supernatant obtained by centrifugation was spray dried. Dry and use polyphenol powder 1 (polyphenol content 4
0%). (Preparation 2 of polyphenols) 8 times amount of water was added to green tea leaves, extraction was performed at 90 ° C. for 60 minutes, and an equal amount of ethyl acetate was added to the supernatant obtained by centrifugation to form an ethyl acetate layer. Was dried under reduced pressure to obtain polyphenol powder 2 (polyphenol content 80%) used in the product of the present invention. (Preparation 3 of polyphenols) Eight volumes of water were added to black tea leaves, extracted at 90 ° C. for 60 minutes, and the supernatant obtained by centrifugation was dried under reduced pressure. Four times the amount of acetone was added, and the supernatant obtained by centrifugation was dried under reduced pressure.
Polyphenol powder 3 (polyphenol content 70%) used in the product of the present invention was obtained.
【０００８】（ポリフェノール類の調製４）ウーロン茶
葉に対して９倍量の水を加え、９０℃にて４０分間抽出
し、遠心分離にて得た上清を減圧乾燥し、得られた固形
物に対して６倍量の酢酸エチルを加え、遠心分離にて得
た上清を減圧乾燥し、本発明品で用いるポリフェノール
粉末４（ポリフェノール含量６５％）を得た。 （大豆蛋白含有ハンバーグの調製）上記のポリフェノー
ル類の調製１〜４で得られたポリフェノール粉末１、
２、３、４を下記配合割合の大豆蛋白含有ハンバーグに
５０ｐｐｍ添加し、常法より製造した。得られた大豆蛋
白含有ハンバーグについてパネラー１０人にて冷蔵保存
３日後の風味を評価した。風味評価は、極めて良いもの
を１０点、かなり良いものを９点、やや良いものを８
点、普通を７点、やや悪いものを６点、かなり悪いもの
を５点、極めて悪いものを４点とし、パネラー１０人の
平均値で示した。ハンバーグの風味評価を表１に示す。 （大豆蛋白含有ハンバーグの配合割合） 牛挽き肉 ４０．０ ％ 大豆蛋白 １０．０ ％ 全卵液 ３．５ ％ パン粉 ９．０ ％ 玉ねぎ １２．５ ％ 食塩 ０．５ ％ 調味料、香辛料 ０．３ ％ 水 ２４．２ ％(Preparation 4 of polyphenols) 9 times amount of water was added to oolong tea leaves, extraction was performed at 90 ° C. for 40 minutes, and the supernatant obtained by centrifugation was dried under reduced pressure to obtain a solid product. A 6-fold amount of ethyl acetate was added, and the supernatant obtained by centrifugation was dried under reduced pressure to obtain polyphenol powder 4 (polyphenol content 65%) used in the product of the present invention. (Preparation of soybean protein-containing hamburger) Polyphenol powder 1 obtained in the above-mentioned preparations 1 to 4 of polyphenols,
50% of 2, 3 and 4 was added to the soybean protein-containing hamburger having the following mixing ratio, and the hamburger was produced by an ordinary method. The flavor of the obtained soy protein-containing hamburger was evaluated by 10 panelists after 3 days of refrigerated storage. The flavor evaluation was 10 points for extremely good, 9 points for fairly good, and 8 points for slightly good.
The average value of 10 panelists was given with 7 points for normal, 6 points for somewhat bad, 5 points for fairly bad, and 4 points for extremely bad. Table 1 shows the hamburger flavor evaluation. (Ratio of hamburg containing soy protein) Ground beef 40.0% Soy protein 10.0% Whole egg liquid 3.5% Bread crumbs 9.0% Onion 12.5% Salt 0.5% Seasoning and spices 0.3 % Water 24.2%
【０００９】[0009]
【表１】 [Table 1]
【００１０】実施例２ 実施例１で得られた大豆蛋白含有ハンバーグをレトルト
パウチに入れ、１２１℃で１５分のレトルト殺菌を行っ
た。得られた大豆蛋白含有ハンバーグについてパネラー
１０人にて３分間の湯戻し後の風味を評価した。風味評
価は、極めて良いものを１０点、かなり良いものを９
点、やや良いものを８点、普通を７点、やや悪いものを
６点、かなり悪いものを５点、極めて悪いものを４点と
し、パネラー１０人の平均値で示した。ハンバーグの風
味評価を表２に示す。Example 2 The soy protein-containing hamburger obtained in Example 1 was placed in a retort pouch and sterilized by retort for 15 minutes at 121 ° C. The soybean protein-containing hamburger thus obtained was evaluated by 10 panelists for flavor after returning to hot water for 3 minutes. As for the flavor evaluation, 10 points were very good and 9 points were fairly good.
The average value of 10 panelists was given with 8 points for good points, 7 points for normal points, 6 points for bad points, 5 points for fairly bad points and 4 points for extremely bad points. The flavor evaluation of hamburger is shown in Table 2.
【００１１】[0011]
【表２】 [Table 2]
【００１２】実施例３ 実施例１のポリフェノール類の調製１、２で得られたポ
リフェノール粉末１、２を下記配合割合の大豆蛋白含有
魚肉練り製品中の水に３０ｐｐｍ溶解し、大豆蛋白とコ
ーン油でエマルジョンカードを調製し、他の原料とサイ
レントカッターにて混合後１４０℃で４分間フライして
製造した。得られた大豆蛋白含有魚肉練り製品について
パネラー１０人にて冷蔵保存２日後の風味を評価した。
風味評価は、極めて良いものを１０点、かなり良いもの
を９点、やや良いものを８点、普通を７点、やや悪いも
のを６点、かなり悪いものを５点、極めて悪いものを４
点とし、パネラー１０人の平均値で示した。ハンバーグ
の風味評価を表３に示す。 （大豆蛋白含有魚肉練り製品の配合割合） スケソウすり身 ３３％ 大豆蛋白 １０％ コーン油 １０％ 食塩 １％ 水 ４６％Example 3 Preparation of Polyphenols of Example 1 Polyphenol powders 1 and 2 obtained in Preparations 1 and 2 were dissolved in 30 ppm of water in a soy protein-containing fish paste product having the following blending ratio to prepare soy protein and corn oil. An emulsion curd was prepared, mixed with other raw materials with a silent cutter, and then fried at 140 ° C. for 4 minutes to manufacture. The soybean protein-containing fish paste product thus obtained was evaluated by 10 panelists for flavor after 2 days of refrigerated storage.
The flavor evaluation was 10 points for extremely good, 9 points for fairly good, 8 points for slightly good, 7 points for moderate, 6 points for slightly bad, 5 points for fairly bad, and 4 points for extremely bad.
It is set as a point and shown as an average value of 10 panelists. The flavor evaluation of hamburger is shown in Table 3. (Ratio of blended soy protein-containing fish meat products) Alaska ground meat 33% Soy protein 10% Corn oil 10% Salt 1% Water 46%
【００１３】[0013]
【表３】 [Table 3]
【００１４】実施例４ 脱脂大豆より豆乳を調製し、クエン酸にて大豆蛋白を酸
沈澱させ、２回の水洗後、水を加えて蛋白濃度１０％に
調整し、水酸化ナトリウムを加えて蛋白を溶解した。こ
の大豆蛋白溶液に実施例１のポリフェノール類の調製２
で得られたポリフェノール粉末２を大豆蛋白に対して５
００ｐｐｍ添加し、スプレードライヤーにて粉末にし
た。得られた大豆蛋白を用いて下記配合割合の大豆蛋白
含有ギョウザのあんを常法にて製造し、皮に入れて成型
した後、冷凍した。比較として、脱脂大豆より豆乳を調
製し、クエン酸にて大豆蛋白を酸沈澱させ、２回の水洗
後、水を加えて蛋白濃度１０％に調整し、水酸化ナトリ
ウムを加えて蛋白を溶解し、スプレードライヤーにて粉
末にした大豆蛋白を用いて同様にギョウザを製造し、冷
凍した。得られた大豆蛋白含有ギョウザについてパネラ
ー１０人にて冷凍保存２０日後に調理したときの風味を
評価した。風味評価は、極めて良いものを１０点、かな
り良いものを９点、やや良いものを８点、普通を７点、
やや悪いものを６点、かなり悪いものを５点、極めて悪
いものを４点とし、パネラー１０人の平均値で示した。
ギョウサの風味評価を表４に示す。 （大豆蛋白含有ギョウザのあんの配合割合） 豚挽き肉 ２５ ％ 豚脂 ５ ％ 大豆蛋白 １０ ％ キャベツ ３２ ％ ねぎ ５ ％ 食塩 １ ％ しょうゆ １ ％ 砂糖 ０．２％ 調味料、香辛料 １．８％ 水 １９ ％Example 4 Soymilk was prepared from defatted soybeans, soybean protein was acid-precipitated with citric acid, washed twice with water, and then water was added to adjust the protein concentration to 10%. Was dissolved. Preparation of polyphenols of Example 1 in this soy protein solution 2
The polyphenol powder 2 obtained in Step 5 was added to soybean protein 5
00 ppm was added, and it was made powder by a spray dryer. Using the obtained soybean protein, a soybean protein-containing gyoza bean paste having the following blending ratio was produced by a conventional method, put in a skin and molded, and then frozen. For comparison, soy milk was prepared from defatted soybeans, soybean protein was acid-precipitated with citric acid, washed twice with water, and then water was added to adjust the protein concentration to 10%, and sodium hydroxide was added to dissolve the protein. Similarly, a soybean protein powdered with a spray dryer was used to produce a gyoza, which was then frozen. The flavor of the obtained soybean protein-containing gyoza when cooked 20 days after frozen storage was evaluated by 10 panelists. The flavor evaluation is 10 points for extremely good, 9 points for fairly good, 8 points for slightly good, and 7 points for normal.
The average value of 10 panelists was shown, with 6 points being slightly bad, 5 points being fairly bad, and 4 points being extremely bad.
Table 4 shows the flavor evaluation of the cypress. (Ratio of soybean protein-containing gyoza bean paste) Ground pork 25% Pork fat 5% Soybean protein 10% Cabbage 32% Green onion 5% Salt 1% Soy sauce 1% Sugar 0.2% Seasoning, spice 1.8% Water 19 %
【００１５】[0015]
【表４】 [Table 4]
【００１６】本発明における実施態様を示すと以下のよ
うなことが考えられる。 （１）大豆蛋白含有食品の製造において、茶類より抽出
されたポリフェノール類を添加する大豆蛋白含有食品の
製造方法。 （２）ポリフェノール類がタンニン、フラボノイド、カ
テキン類より選ばれる１種又は２種以上である前期
（１）記載の大豆蛋白含有食品の製造方法。 （３）ポリフェノール類の添加量が乾燥大豆蛋白に対し
て１００ｐｐｍ〜７００ｐｐｍであることを特徴とする
前記（１），（２）記載の大豆蛋白含有食品の製造方
法。 （４）食品にポリフェノール類を添加した後、大豆蛋白
を用いることを特徴とする前記（１）〜（３）記載の大
豆蛋白含有食品の製造方法。 （５）大豆蛋白にポリフェノール類を添加した後に食品
に添加することを特徴とする前記（１）〜（３）記載の
大豆蛋白含有食品の製造方法。 （６）ポリフェノール類のポリフェノール含量が３５％
以上であることを特徴とする前記（１）〜（５）記載の
大豆蛋白含有食品の製造方法。The following can be considered as an embodiment of the present invention. (1) A method for producing a soy protein-containing food, which comprises adding polyphenols extracted from tea in the production of a soy protein-containing food. (2) The method for producing a soybean protein-containing food according to (1) above, wherein the polyphenols are one or more selected from tannins, flavonoids, and catechins. (3) The method for producing a soybean protein-containing food according to the above (1) or (2), wherein the amount of polyphenol added is 100 ppm to 700 ppm based on the dry soybean protein. (4) The method for producing a soy protein-containing food according to the above (1) to (3), wherein soy protein is used after adding polyphenols to the food. (5) The method for producing a soy protein-containing food according to the above (1) to (3), wherein the polyphenols are added to the soy protein and then added to the food. (6) Polyphenol content of polyphenols is 35%
The above is the method for producing a soy protein-containing food according to (1) to (5) above.
【発明の効果】本発明は、再加熱をする大豆蛋白含有食
品であっても食品本来の風味を損なうことなく、大豆特
有の不快な風味のない大豆蛋白含有食品の製造が可能で
ある。以上のように、本発明は大豆蛋白含有食品の風味
改善に効果が大であり、食品産業上に多いに貢献できる
ものである。INDUSTRIAL APPLICABILITY The present invention makes it possible to produce a soybean protein-containing food product which does not have an unpleasant flavor peculiar to soybeans without impairing the original flavor of the food product even if it is a soybean protein-containing food product that is reheated. As described above, the present invention is highly effective in improving the flavor of soybean protein-containing foods, and can greatly contribute to the food industry.
Claims (4)
より抽出されたポリフェノール類を添加する大豆蛋白含
有食品の製造方法。1. A method for producing a soy protein-containing food, which comprises adding polyphenols extracted from tea in the production of a soy protein-containing food.
白に対して１００ｐｐｍ〜７００ｐｐｍであることを特
徴とする請求項１記載の大豆蛋白含有食品の製造方法。2. The method for producing a soybean protein-containing food according to claim 1, wherein the added amount of polyphenols is 100 ppm to 700 ppm based on the dry soybean protein.
乾燥した大豆蛋白を用いることを特徴とする請求項１及
び２記載の大豆蛋白含有食品の製造方法。3. After adding polyphenols to the food,
3. The method for producing a soybean protein-containing food according to claim 1, wherein dried soybean protein is used.
ポリフェノール含量が３５％以上であることを特徴とす
る請求項１〜３記載の大豆蛋白含有食品の製造方法。4. The method for producing a soybean protein-containing food according to claim 1, wherein the polyphenol content of the polyphenols extracted from tea is 35% or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27035694A JP3432614B2 (en) | 1994-10-06 | 1994-10-06 | Method for producing soy protein-containing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27035694A JP3432614B2 (en) | 1994-10-06 | 1994-10-06 | Method for producing soy protein-containing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08103225A true JPH08103225A (en) | 1996-04-23 |
| JP3432614B2 JP3432614B2 (en) | 2003-08-04 |
Family
ID=17485134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27035694A Expired - Fee Related JP3432614B2 (en) | 1994-10-06 | 1994-10-06 | Method for producing soy protein-containing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3432614B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519688A (en) * | 2021-07-13 | 2021-10-22 | 哈尔滨福肴食品有限公司 | Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220346412A1 (en) | 2020-05-22 | 2022-11-03 | Kikkoman Corporation | Composition packed in container, use thereof, and processed food packed in container |
-
1994
- 1994-10-06 JP JP27035694A patent/JP3432614B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519688A (en) * | 2021-07-13 | 2021-10-22 | 哈尔滨福肴食品有限公司 | Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3432614B2 (en) | 2003-08-04 |
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