Fuji Oil Company Limited

Takahiro Tsuruda

Masahiko Samoto

Mitsutaka Kohno

Takayasu Motoyama

Jiro Kanamori

Koichi Saito

Hidenobu Matsunami

Hideo Sugano

Masayuki Shibata

Yoshinori Hirukawa

Sayuri Kitagawa

Masashi Asanoma

Shigeru Ashida

Norifumi Adachi

Mai Kanda

Yuusuke Shishido

Chizuru Ueno

Kohsuke Ito

Miyuki Kanaya

Naoki Hitosugi

Eriko Harada

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

A process for producing an imitation marzipan which comprises soaking dehulled, degerminated and cracked soy beans in hot water, cooling and dehydrating the soy beans, adding the soy beans with sugar and a fat ingredient, mixing and grinding the mixture, and subjecting the resulting mixture to heat treatment and cooling.

Process for producing imitation marzipan

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Saga, Japan

Takahiro Tsuruda