Fuji Oil Company Limited

Hideo Sugano

Haruo Tsumura

Masahiko Samoto

Mitsutaka Kohno

Takayasu Motoyama

Jiro Kanamori

Hitoshi Yokoyama

Koichi Saito

Masayuki Shibata

Masashi Asanoma

Sayuri Kitagawa

Shigeru Ashida

Shushi Nagaoka

Norifumi Adachi

Mai Kanda

Yuusuke Shishido

Takashi Nishimura

Chizuru Ueno

Takahiro Tsuruda

Yuki Usui

Kohsuke Ito

Miyuki Kanaya

Keiji Miyata

Hideaki Yokoyama

Eriko Harada

Ayako Ogama

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

Disclosed is a process for preparing a fermented soybean milk comprising the steps of: inoculating a lactic acid bacterium of the genus Bifidobacterium, and one strain selected from the group consisting of and into soybean milk, and fermenting the same. According to the process of the present invention, lactic acid bacteria fermented soybean milk with great flavor can be provided.

Process for preparing fermented soybean milk

A process for preparing soybean milk and okara, in particular, relating to improvement in pulverization of impregnated soybeans. The process includes carrying out pulverization of impregnated soybeans by the steps of cutting the impregnated soybeans with a device having rotating blade(s) to provide particles having an average diameter of less than about 100 .mu.m; grinding the obtained soybean particles with a device which exerts frictional shearing stress to provide an aqueous soybean slurry; and separating the water-soluble portion of the slurry from the water-insoluble portion to provide soybean milk and okara. The soybean milk and okara obtained possess a pleasant flavor and mild taste.

Process for producing soybean milk and okara

A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat is disclosed. A hamburger type food containing an edible stuffing therein prepare by using this food material is also disclosed.

Hamburger type food material and process of making it

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Ibaraki, Japan

Hideo Sugano