Fuji Oil Company Limited

Eriko Harada

Masahiko Samoto

Mitsutaka Kohno

Jiro Kanamori

Takayasu Motoyama

Koichi Saito

Hideo Sugano

Masayuki Shibata

Sayuri Kitagawa

Shigeru Ashida

Masashi Asanoma

Norifumi Adachi

Mai Kanda

Yuusuke Shishido

Chizuru Ueno

Takahiro Tsuruda

Kohsuke Ito

Miyuki Kanaya

Ayako Ogama

Yuki Usui

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.

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

Growing community of inventors

Kanagawa, Japan

Eriko Harada