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WO2005087019A1 - Lait de soja contenant un hypocotyle de fèves de soja en proportion élevée et caillé de soja à partir de celui-ci - Google Patents

Lait de soja contenant un hypocotyle de fèves de soja en proportion élevée et caillé de soja à partir de celui-ci Download PDF

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Publication number
WO2005087019A1
WO2005087019A1 PCT/JP2005/003618 JP2005003618W WO2005087019A1 WO 2005087019 A1 WO2005087019 A1 WO 2005087019A1 JP 2005003618 W JP2005003618 W JP 2005003618W WO 2005087019 A1 WO2005087019 A1 WO 2005087019A1
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Prior art keywords
soymilk
soybean
hypocotyl
tofu
soy
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Ceased
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PCT/JP2005/003618
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English (en)
Japanese (ja)
Inventor
Minoru Omura
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Mizkan Group Corp
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Mizkan Group Corp
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Priority to JP2006510922A priority Critical patent/JP4331747B2/ja
Publication of WO2005087019A1 publication Critical patent/WO2005087019A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Non-Patent Document 1 Ogiya et al., “On the isoflavone content of soybeans; Comparison according to the place of production”, Annual report of Ehime Sapporo, 29, 83-89 (2002)
  • Non-Patent Document 2 Endo et al., “Influence of soybean cultivar and soya milk adjustment method on tofu's isoflavone content,” Journal of the Japanese Society of Food Storage Science, VOL. 29, N 0.3, P 165- 172, (2003)
  • Non Patent Document 3 Toda et al., “On the isoflavone content of commercial soybean foods", Science and technology of miso, 46th, 6th, P219-226, (June 1998)
  • Non-patent literature 4 "Soybean protein and health (3), cholesterol lowering action of soy protein", Japan Food Science, July 2000, P69- 74
  • Non Patent Literature 5 Yukio Iemori et al., “Soybean isoflavone, published by Koshobo Co., Ltd., published on March 30, 2001, 24-25, 101-102, 130-141, 151 pages.
  • Non-patent literature 6 Japan Health & Nutrition Food Association Soy isoflavone food, "soy iso Test method of flavone food "p. 24-28, published on November 1, 2000
  • the problem to be solved is a soy milk or tofu that is smooth and contains a naturally occurring soy bean isoflavone content as high as 90-325 mg / 100 g without increasing the viscosity of soy milk at a low cost and stably. It is to develop so that it can be produced.
  • the present inventor grinds a soybean hypocotyl or a processed product of soybean hypocotyl containing a high concentration of soybean isoflavone using soy milk instead of draw water, and further We focused on wet atomization technology for high-pressure homogenization without separation. As a result of intensive investigations, it is ground with soymilk so that it contains 4 to 10% by weight of soybean hypocotyl or soybean hypocotyl processed product with a total amount of soybean isoflavone of 1050 to 28OOmg / 100g, and high pressure homogenization is carried out without separating okara.
  • the present inventors have found that it is possible to produce soy milk containing smooth and high concentration of soy isoflavones by wet granulation by treatment, and the present invention has been completed.
  • processed products of soybean hypocotyl may be those obtained by roasting the embryo at 90 ° C. to 115 ° C. or lower, or the remaining defatted hypocotyls obtained by oil extraction of soybean hypocotyl with hexane.
  • soybean hypocotyl and soybean hypocotyl processed products are directly used as they are. It may be used by immersion in water, but handling in the manufacturing process will be worse.
  • Soybean hypocotyl and processed products of soybean hypocotyl are in powder form and are inferior in texture to wet micronization. Furthermore, no matter how finely powdered the powder is added, the powder swells when added to water or soymilk, so it becomes powdery and the quality as soymilk is unfavorably deteriorated. In addition, it is not preferable that the protein is over-denatured by the heat generated at the time of pulverization, resulting in soy milk having a high viscosity.
  • a method according to claim 3 is characterized in that, in the process of producing soymilk, soymilk is used in place of draw water when grinding a soybean hypocotyl or a processed product of soybean hypocotyl.
  • draw-off water usually refers to water added when grinding soaked soybeans.
  • the soymilk used in place of this water is soymilk having a soymilk concentration (soymilk BRIX) obtained in a conventional manner in the range of 9-15% (soymilk densitometer SM-20E manufactured by Atago 10 ° C). use. Details are given in Example 7, but the soymilk concentration of soymilk used instead of draw water needs to be 9% or more.
  • hypocotyl-containing soymilk when it is ground with ordinary water without using soymilk for draw water, the obtained hypocotyl-containing soymilk becomes a liquid with only a slight soy flavor and is only astringent and bitter, which is unsuitable for drinking.
  • soymilk for drawing water proteins and lipids in hypocotyl-containing soymilk are rich in aroma components derived from soybean, and the flavor becomes rich and mellow, and the soymilk becomes delicious with less astringency and bitterness.
  • the concentration of soymilk used at this time may be soymilk with a soymilk concentration of 9-15% that is usually used when making soymilk or tofu.
  • hypocotyls may be ground while adding thick soymilk and water, but if the concentration of soymilk including water at that time is less than 9%, the soy flavor will fade and the astringency will be strong, which is not preferable. It becomes.
  • soybean hypocotyls are ground with soy milk, they are ground using a grinder such as a sour mill or musco mouth lidder. At that time, the grain size of the brow is usually about 0.5 mm to 1 mm.
  • soybean hypocotyl containing 1,800 mg / 100 g or more of soybean isoflavone is commercially available. Soy isoflavones in sweet potato tofu averaged 55.9 mg / 100 g (see Non-patent Document 5 P. 13 8), and as shown in Example 1, the amount of isoflavones in soy milk used was 5 O mg / 100 g. Also, it was found that adding 10% or more of soybean powder or hypocotyl powder to soymilk increases the viscosity of soymilk to 2OOcp or more, resulting in a rough texture and poor drinking habit.
  • soy isoflavones in soymilk is as high as 90-325 mg / 100g, which is easy to drink by adding 4% to 10% by weight of soy hypocotyl containing 1050-28Omg / 100g of soy isoflavone.
  • soy hypocotyl containing 1050-28Omg / 100g of soy isoflavone. could be included.
  • the total amount of soy isoflavones in soymilk is 90-325 mg / 100 g because the isoflavones in soybean hypocotyl are 1050-28OO mg / 100 g and the isoflavones in soy milk are 50 mg Zl 00 g.
  • the total amount of soy isoflavones in soymilk is calculated to be 90-325mg / 100g, and the same result is obtained by measurement if soy hypocotyl containing 1050-28OOmg / 100g of isoflavone is added to soymilk at 41% by weight. It was obtained.
  • soybean isoflavone analysis method defined by the Japan Health and Nutrition Foods Association, as described on page 24-28 of Non-Patent Document 6, and is used as dynein, genistin, glycitin. And, a total of 12 types of these maloyl glycosides, acetyl glycosides and aglycones are collectively referred to as "soybean isoflavone”.
  • the invention according to claim 5 has the step of grinding the soybean hypocotyl or the soybean hypocotyl processed product with high pressure homogenization treatment without separating okara, in the step after grinding.
  • It is a manufacturing method of the soymilk of Claim 2, 3 or 4 characterized by the above-mentioned.
  • This may be soy milk that has been diluted to a low concentration, but it is also possible to dilute soy milk after high-pressure homogenization using a specially concentrated soy milk.
  • high-pressure homogenization may be done before or after cooking. In the case of cooking after boiling, it is more preferable to perform high-pressure homogenization treatment of boiled soybeans by cooling to about 60 ° C., since it is possible to prevent the over-denaturation of soybean protein.
  • the heated soybean hypocotyl-containing bran as it is or passed through a double pipe or the like containing cooling water is cooled to about 60 ° C. and subjected to high-pressure homogenization.
  • the treatment conditions of the homogenizer are at least once, preferably twice or more, under the conditions of 200 to 800 kg / cm 2 , soymilk viscosity decreases, and smooth, less astringent, easy to drink! /, Soymilk is obtained.
  • the particle size of soymilk containing the obtained soybean hypocotyl is 20 m-50 m, and the viscosity is 200 cp or less. Since these soymilks have a low viscosity, it is easy to mix the coagulants uniformly, and a smooth, less astringent tofu can be obtained.
  • a tofu or a processed product thereof is characterized by using the soymilk according to claim 1 according to the invention according to claim 6.
  • the invention according to claim 7 is a method for producing tofu characterized by using a coagulant and a cross-linking enzyme in combination when coagulating soy milk according to claim 1. That is, the concentration of the coagulant is 0.16%, and the addition amount of the crosslinking enzyme is 0.050.30 unit Zml soy milk. It is a method of producing quality tofu or a processed product thereof.
  • the soybean soya hypocotyl or the processed product of soya hypocotyl is used, and the naturally-occurring soya isoflavone content is chemically extracted from the so-called hypocotyl extract and the like.
  • Soy milk and tofu which are contained in extremely high concentrations compared to ordinary soymilk and tofu, which can not be used as a means to add such additives, and which can be expected to have useful health functions such as bone health and cholesterol reduction. And their processed products can be offered deliciously at low cost.
  • the present invention is manufactured by adding a coagulant to drinking soy milk containing the total amount of soy isoflavones as high as 90-325 mg / 100 g and naturally using soy hypocotyl, and adding a coagulant to the above soy milk. It can be provided as a set of tofu, silk tofu, parrot tofu, ragout tofu, filled tofu, grilled tofu, tofu using the soymilk, and its handmade tofu. Furthermore, the tofu obtained by the production method of the present invention can also be used for cancer, as well as tofu processed foods such as raw silk and deep fried.
  • hypocotyl a part of cotyledon and the seed coat may be attached to the hypocotyl, but when the obtained hypocotyl is collected, carefully separating the cotyledon, the seed coat and the hypocotyl carefully, the purity of only the hypocotyl is measured 84. It was 5%.
  • the isoflavone concentration of hypocotyl A was 1800 mg ZlOOg.
  • the water content was 9%.
  • soymilk was produced according to a conventional method using the same Brazilian soybean. That is, 60 kg of Brazilian soybeans are soaked at 20 ° C.
  • Soymilk X had a soymilk concentration of 12%, a viscosity of 30 cp, a pH of 6.83 and an isoflavone concentration of 50 mg Zl 00 g.
  • An antifoaming agent (RIKEN Vitamins: Emulgy Super 88) is added to the milled glaze so as to be 0.01%, and heated at 98 ° C. for 3 minutes to keep the temperature below 60 ° C. It cooled as it was.
  • the boiled mackerel was subjected to high-pressure homogenization (LAB40-10 RBFT manufactured by GAULIN) without separating okara.
  • Conditions of the homogenizer is a lpass eyes as 200kg / cm 2, was the 2pass eyes and 500kg / cm 2. After the homogenizer treatment, the sample was cooled to 10 ° C. or less and used as a sampling sample. Table 2 shows analytical values such as hypocotyl and soybean milk particle size and sensory evaluation.
  • the hypocotyl was dry-pulverized into particles by dry-pulverizing using the air flow grinding method (Koshin Machine Microjet KV-3).
  • the conditions for air flow and pulverization were processed twice with a rotor diameter of 180 ⁇ ⁇ ⁇ ⁇ ⁇ and a rotor stage number of 4 with a power of 5.5 KW.
  • the grain size of the treated hypocotyl was 10 m.
  • the amount of hypocotyl A added is 4% and 10% for each test section, and soy milk A is added to be a lump while dispersing as in a grinder (Sourboy NSG 08F, manufactured by Nagasawa Machine Works, Ltd.) did.
  • Defoamer (Riken Co., Ltd., Riken vitamin: ⁇ ⁇ marushi ', 1 Suno, 1 88) was made 0.10% in a bowl in which dry processed micronized soybean hypocotyl powder was dry-processed by air-pulverization method. The mixture was added and heated to 98 ° C. for 3 minutes and then cooled to 10 ° C. or less immediately.
  • Table 2 shows the analysis values and sensory evaluations of the particle size and the like of soymilk containing the dry processed and micronized soybean hypocotyl powder obtained by the air flow crushing method.
  • the following method was used as a method for measuring sensory evaluation. [0043] The tasting was carried out by 10 panelists who have long been involved in sensory evaluation of soymilk and tofu and are familiar with it, and the results were evaluated. As a tasting method, 10 ° C. soymilk was drunk and evaluated.
  • the evaluation items are soy flavor (strong 5 points, 4 slightly strong, 3 points normal, 2 weakly, 1 weak), smoothness (5 points smooth) 4 points slightly smooth, 3 points are normal, 2 points are not smooth, 1 point is not smooth, easy to drink (5 points are good, 4 points are good, 3 points are ordinary, 2 points are bad, 1 point is Poor), astringent (5 points strong, 4 points slightly strong, 3 points normal, 2 points slightly weak, 1 point weak), overall taste (5 points delicious, 4 points slightly delicious, 3 points Usually, 2 points are slightly bad, 1 point is bad).
  • soymilk concentration was measured at 10 ° C. using a soymilk densitometer SM-20E manufactured by ATAGO. Soymilk The pH was measured at 20 ° C. with a glass electrode type hydrogen ion densitometer (manufactured by Iwaki Glass Co., Ltd.).
  • soybean hypocotyl fine powder embryo
  • soybean hypocotyl fine powder embryo
  • wet-treated soybean hypocotyls by high-pressure homogenisation in test sections 1, 2 and 3 (vibration willow-containing micronized soymilk has a viscosity of 200 cp or less within 10% as in test sections 1 and 2) It turned out to be smooth, easy to drink, and soy milk.
  • the resulting packed tofu was taken out of the container power and fried in a fryer at 180 ° C. for 10 minutes to produce a raw silk fry. It was delicious as well as filled tofu.
  • Soy isoflavone composition (unit: mg / 100g)
  • Soymilk X was coagulated with the same coagulant and cross-linking enzyme as packed tofu A and nutritional analysis was compared.
  • Suzu Milk Soy X X salted magnesium manufactured by Akaho Kasei Co., Ltd., trade name: Crystallin
  • Transdalamininase (Ajinomoto Co., trade name: TG-K 0.1% of formulation containing 100 units of Zg (transglutaminase) was added, 0.1% was added, container filled and packaged, left at 10 ° C for 24 hours, boiled at 85 ° C for 60 minutes, solidified and solidified at 10 ° C or less The mixture was cooled to obtain filled tofu B.
  • the analysis results are shown in Table 4.
  • the soybean hypocotyl A obtained in Example 1 was pressure-biased, and the oil in the hypocotyl was removed with n-hexane to obtain a defatted hypocotyl E.
  • the defatted hypocotyl was white in color and less astringent and had a higher content of isoflavon per weight as compared to the pre-treated soybean hypocotyl.
  • the defatted hypocotyl E was used in the same manner as in Example 1 to prepare a filled tofu D. Since the filled tofu D uses defatted hypocotyls, the color is white and the tofu becomes delicious with little astringency.
  • the addition amount of hypocotyl A was constant at 10%, and the limit of the soymilk concentration when the soymilk concentration was diluted with water was measured. From the results, it was found that the soymilk concentration of soymilk to be used instead of draw water is 9% or more. That is, when it was ground with ordinary water without using soymilk for draw water, the obtained hypocotyl-containing soymilk was only astringent and bitter without soy flavor, and was not resistant to drinking. However, by using soymilk for drawing water, protein, fat, and soybean-derived aroma components in the hypocotyl-containing soymilk are rich, and the soymilk becomes rich in flavor, mellow, powerful astringency and bitterness, and less.
  • the concentration of soymilk used at this time may be soymilk having a soymilk concentration of 9-15%, which is usually used when producing soymilk or tofu.
  • the hypocotyls may be ground while adding thick soymilk and water, but the soymilk concentration including water at that time (BRIX concentration of "water + soymilk” solution) Force Less than S 9%, the soy flavor is faint and the astringent The taste was strong.
  • the results are shown in Table 7.
  • Soy bean Ravone amount 50ing / 100g 7C / 100g 90ing / 100g
  • Study period The observation period was 2 weeks before the intake period, and the intake period was 8 weeks.
  • Test method A placebo controlled test (3 groups) was conducted.
  • a tofu dough was manufactured using the soymilk (soymilk Y) adjusted in Test Zone 2 of Example 1. That is, soybean milk containing 225 mg / 100 g of soybean isoflavone is heated to 80 ° C., and magnesium chloride (manufactured by Akohyo Kasei Co., Ltd., trade name: crystallin) is contained as a cross-linking enzyme at a concentration of 0.3% 0.11% of Nase (Ajinomoto Co., Ltd., trade name: TG-K, preparation containing 100 g of Z-transglutaminase) was added, and allowed to stand for 30 minutes, after which scraping was added and filtered for 1 hour with a cloth Dehydrated so much, and made the tofu dough for cancer.
  • soymilk soymilk Y adjusted in Test Zone 2 of Example 1. That is, soybean milk containing 225 mg / 100 g of soybean isoflavone is heated to 80 ° C., and magnesium chloride (manufactured by Ak
  • the resulting cancer was also mixed with 80 parts of tofu dough, 10 parts of yam flour, 5 parts of onion, 3 parts of carrot, 1 part of edamame, 0.8 parts of burdock, 0.2 parts of salt, and made into a round shape with a forming machine.
  • the cancer was produced by frying for 10 minutes with a 180 ° fryer.

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Abstract

Une fabrication stable à faible coût d'un lait de soja, d'un caillé de fèves de soja, etc. qui, sans augmenter la viscosité du lait de soja, sont doux et délicieux, contenant une isoflavone naturelle de fèves de soja en une concentration aussi élevée que 90 à 325 mg/100 g. Il est produit un lait de soja spécial contenant des hypocotyles de fèves de soja en proportion supérieure à celle des laits de soja ordinaires. En particulier, il est produit un lait de soja doux contenant une isoflavone de fèves de soja en concentration élevée par l'intermédiaire d'un processus comprenant la mouture des hypocotyles de fèves de soja ou des hypocotyles de fèves de soja traités contenant des isoflavones de fèves de soja dont la teneur totale se monte à une concentration aussi élevée que 1050 à 2800 mg/100 g de façon à résulter en une teneur de 4 à 10% en poids grâce à l'utilisation de lait de soja à la place d'eau courante et en appliquant en outre une technologie de lévigation humide mettant en oeuvre une homogénéisation à haute pression sans séparation de rebut de caillé de fèves. De plus, il est produit un caillé de fèves de soja doux, délicieux grâce à l'utilisation simultanée d'un agent coagulant et d'une enzyme de réticulation.
PCT/JP2005/003618 2004-03-15 2005-03-03 Lait de soja contenant un hypocotyle de fèves de soja en proportion élevée et caillé de soja à partir de celui-ci Ceased WO2005087019A1 (fr)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211033A (zh) * 2013-03-30 2013-07-24 马鞍山市黄池食品（集团）有限公司 一种补血豆浆及其制作方法
JP2015139394A (ja) * 2014-01-28 2015-08-03 ミナミ産業株式会社 全粒大豆飲料の製造方法
JP2018117642A (ja) * 2018-05-09 2018-08-02 ミナミ産業株式会社 全粒大豆飲料の製造方法
JPWO2020208734A1 (fr) * 2019-04-10 2020-10-15

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JP2000014348A (ja) * 1998-04-28 2000-01-18 Fuji Oil Co Ltd 大豆胚軸加工品及びその製造法
JPH11332512A (ja) * 1998-05-29 1999-12-07 Fuji Oil Co Ltd 大豆胚軸加工品を含有する食品
JP2000050839A (ja) * 1998-08-12 2000-02-22 Fuji Oil Co Ltd 大豆胚軸加工品を用いる食品
JP2000139391A (ja) * 1998-11-06 2000-05-23 Nakano Vinegar Co Ltd 全粒豆腐及びその製造方法
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JP2001103930A (ja) * 1999-10-08 2001-04-17 Kikkoman Corp イソフラボン化合物強化食品
JP2001204415A (ja) * 1999-11-16 2001-07-31 Takai Seisakusho:Kk オカラを含む食品原料の加工方法
JP2001169742A (ja) * 1999-12-16 2001-06-26 Fuji Oil Co Ltd 水溶性大豆胚軸加工品及びその製造法
JP2002085001A (ja) * 2000-09-14 2002-03-26 Fuji Oil Co Ltd 豆乳及びおからの製造法
JP2003000174A (ja) * 2001-06-18 2003-01-07 Yasuo Watabe おから加工食品およびその製造方法
JP2003023991A (ja) * 2001-07-10 2003-01-28 Japan Science & Technology Corp 豆製品の製造方法

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CN103211033A (zh) * 2013-03-30 2013-07-24 马鞍山市黄池食品（集团）有限公司 一种补血豆浆及其制作方法
JP2015139394A (ja) * 2014-01-28 2015-08-03 ミナミ産業株式会社 全粒大豆飲料の製造方法
JP2018117642A (ja) * 2018-05-09 2018-08-02 ミナミ産業株式会社 全粒大豆飲料の製造方法
JPWO2020208734A1 (fr) * 2019-04-10 2020-10-15
JP7370615B2 (ja) 2019-04-10 2023-10-30 株式会社Mizkan Holdings 植物性タンパク質含有液状組成物及びその製造方法

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