SOYBEAN PROCESSED FOOD

Abstract: A processed food of soybean comprises soybean or a processed soybean and a fish oil containing a highly unsaturated fatty acid, such as sardine oil, cod liver oil, mackerel oil, salmon oil and saury oil.

Description: The present invention relates to a soybean processed food and more particularly to a soybean processed food improved in smell of soybean and taste by the addition of fish oil containing a high percentage of polyvalent unsaturated fatty acids. Soybean processed food has been proposed, wherein vegetable fats and oils are added to a soybean processed fibrous or granular goods, in Japanese patent publication A (unexamined) No. 207 552/85. In the soybean processed food, however, grassy-smell peculiar to soybeans, the so-called soybean smell, remains. Further, it has a simple taste and is short of the so-called "body". SUMMARY OF THE INVENTION In order to provide a soybean processed food improved in the above-described drawbacks, the inventor has made intensive studies. As a result, he has discovered that the soybean smell is removed and good "body" is given by the addition of fish oil containing a high percentage of polyvalent unsaturated fatty acids to a soybean processed fibrous, flaked or powdered goods obtained from soybeans or de-fatted soybeans, and attained the present invention. Therefore, the present invention is a soybean processed food comprising soybeans or a soybean processed goods and fish oil containing a high percentage of polyvalent unsaturated fatty acids. A processed food of soybean is defined to comprise 0.1 to 5 parts per weight of a refined fish oil containing a highly unsaturated fatty acid per 1 part by weight of soya bean or processed soya bean. The soybean processed goods used in the invention is any soybean processed goods in the form of fibers, flakes, powder or grains which is obtained by grinding soybeans or de-fatted soybeans. Soybean processed goods in the form of fibers (soybean processed fibrous goods) preferably used is prepared, for example, by the process described in Published Examined Japanese Patent Application No. 9099/81. In order to practice the process, soybeans or de-fatted soybeans are soaked in water to give 30 to 60 % by weight of water to them. The resultant soybeans or de-fatted soybeans are heated by a short-time cooking treatment or the like to inactivate harmful enzymes such a trypsin inhibitor and lipoxygenase, which are then passed through a gap (usually 0.02 to 0.2 mm) between two grinding plates being rotated at high speed thereby to be ground. The soybean processed fibrous goods thus obtained or a dry goods obtained therefrom is preferably used as the soybean processed goods in the form of fibers. Soybeans may be used as such. However, it is preferable that soybeans are given water and heated by cooking treatment or the like. The fish oil containing a high percentage of polyvalent unsaturated fatty acids used in the invention is any fish oil which contains large quantities of unsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid as fatty acids constituting it. Examples of the above fish oil include sardine oil, cod-liver oil, mackerel oil, salmon oil, saury oil, etc. The so-called soybean smell is removed and good "body" is given to the soybean processed food by the inclusion of fish oil containing a high percentage of polyvalent unsaturated fatty acids in the soybean processed food. Further, polyvalent unsaturated fatty acids, which are not contained in fatty acids constituting vegetable oil in soybeans, can be contained in the soybean processed food by the inclusion of the aforesaid fish oil in the soybean processed food. Therefore, it is possible to provide the soybean processed food being excellent in nutrition and having physiological activation effects such as inhibitory action on thrombosis. The fish oil containing a high percentage of polyvalent unsaturated fatty acids which can be used in this invention is any fish oil collected and refined by a conventional method. For example, the preferred fish oil is produced by the following method. Fats and oils extracted from a fish body or the liver of a fish by boiling are refined through a wax-removal process, a deoxidation process and, if necessary, a bleaching process. The refined fats and oils are concentrated by the wintering method so that the content of polyvalent unsaturated fatty acids becomes about 15 to 45 %, followed by deodorizing by a vacuum steam-distillation. In the soybean processed food of the present invention, 0.1 to 5 parts by weight of the above refined fish oil containing a high percentage of polyvalent unsaturated fatty acids are used per part by weight of soybeans or a soybean processed dry goods. With less than 0.1 part by weight of the refined fish oil, the soybean smell remains in the soybean processed food and with more than 5 parts by weight, the soybean processed food tastes too thick. It is known that in general, fish oil is easily oxidized in unsaturated bonds of fatty acids constituting it, develops acidification at the time of processing and during storage and in the extreme case, proceeds to the so-called rancidity in which it has an acid taste and a puckery taste and is colored. In this invention, since fish oil having polyvalent unsaturated bonds is used together with the soybean processed goods, the oxidation of the fish oil containing a high percentage of polyvalent unsaturated fatty acids is inhibited by the oxidation inhibiting actions of vitamin E, proteins and phospholipids such as lecithin in soybean constituents, thus preventing the acidification. The soybean processed food of the invention is manufactured by seasoning soybeans or a soybean processed goods whose water content has been adjusted followed by mixing with fish oil containing a high percentage of polyvalent unsaturated fatty acids. The soybeans or soybean processed goods may be mixed with other foods such as meats cooked and processed with fish oil containing a high percentage of polyvalent unsaturated fatty acids. The soybean processed food thus obtained is properly added with seasonings, spices, flavors, coloring agents, etc. and further mixed with fish or meats. The resultant soybean processed food is packed in a can, a retort pouch or the like, which is used as a material for various dishes, such as a material for a salad, a filling for a sandwich, etc. The present invention will be described in detail hereinafter by way of examples. Example 1 and Comparative Example 1 1,000 g of soybean processed fibrous dry goods (manufactured by Kyokusho Shokuhin Co., Ltd.) was reconstituted with 1,600 g of water, which was then added and mixed with 1,000 g of beef-cooked gravy, 100 g of beef seasoning (manufactured by Takeda Chemical Industries, Ltd., No. 1), 40 g of beef extract (manufactured by Hasegawa Koryo Co., Ltd., No. 660), 160 g of sodium glutamate, 1 g of Ribotaido R (manufactured by Takeda Chemical Industries, Ltd.), 20 g of sodium chloride, 100 g of albumen, 10 g of agar, 20 g of powdered garlic, 20 g of powdered white pepper, 20 g of powdered onion, 22 g of monascus coloring matter and 300 g of refined sardine oil (manufactured by Asama Chemical Co., Ltd., Asama EPA-18) to manufacture a soybean processed food having a flavor of corn beef. The soybean processed food thus manufactured was packed in empty cans, sealed hermetically by vacuum seaming and sterilized using a retort sterilizer for 10 minutes at 12O °C to obtain cans packed with the soybean processed food. The cans thus obtained were opened after the manufacture and after the storage for 6 months at 40 °C to carry out organoleptic tests. By way of comparison, a canned soybean processed food was manufactured using corn salad oil instead of the refined sardine oil. After the manufacture, an organoleptic test was carried out in a similar manner as in Example 1. The canned soybean processed food of Example 1 opened after the man ufacture had no soybean smell and was full of "body" like corn beef. The canned soybean processed food of Comparative Example 1, however, had a smell of soybean and a simple taste. Further, the canned soybean processed food of Example 1 opened after the storage for 6 months had no oxidizing smell of fish oil. Example 2 1,000 g of soybean processed goods in the form of flakes (manufactured by Kyokusho Shokuhin Co., Ltd.) was reconstituted with 1,600 g of water, which was then added and mixed with 500 g of canned salmon flake water-boiled goods, 44 g of salmon flavor, 10 g of sodium glutamate, 1 g of Ribotaido, 60 g of sodium chloride, 60 g of gelatin and 20 g of monascus coloring matter. The resultant mixture was added and mixed with 890 g of refined salmon oil (manufactured by Osaka Seiyusho) to manufacture a soybean processed food having a flavor of salmon. The soybean processed food thus obtained was put up in cans in a similar manner as in Example 1. The soybean processed food had no soybean smell and was excellent both in flavor and taste. Example 3 800 g of soybean processed fibrous goods (manufactured by Kyokusho Shokuhin Co., Ltd.) was reconstituted with 1,200 g of water, which was then added and mixed with 2,230 g of cooked chicken white meat flakes, 16 g of sodium glutamate, 1 g of Ribotaido, 50 g of gelatin, 40 g of powdered ginger, 8 g of powdered white pepper and 8 g of powdered onion. The resultant mixture was added and mixed with 700 g of refined sardine oil and 200 g of corn salad oil to manufacture a soybean processed food having a flavor of chicken white meat. The soybean processed food thus manufactured was packed in empty cans and treated in a similar manner as in Example 1 to obtain cans packed with the soybean processed food. The soybean processed food also was excellent both in flavor and taste. Example 4 500 g of roughly-cut tomato peeled with hot water, 800 g of bouillon and a leaf of laurel tree were added to 100 g of bacon, 600 g of pork (shoulder) and 600 g of onion each cut into pieces 1 cm square followed by boiling until the pork became soft, which was then added with 600g of boiled soybeans, 10g of sodium chloride, 3g of pepper and 100g of tomato catsup. After boiling well until there was no soup present, 70g of refined sardine oil was blended into to manufacture pork beans.

Claims: A processed food of soybean which comprises 0.1 to 5 parts per weight of a refined fish oil containing a highly unsaturated fatty acid per 1 part by weight of soybean or a processed soybean. A processed food of soybean as claimed in Claim 1, in which the highly unsaturated fatty acid is eicosapentaenoic acid or docosahexaenoic acid. A processed food of soybean as claimed in Claim 1, in which said refined fish oil is sardine oil, cod liver oil, mackerel oil, salmon oil or saury oil. A processed food of soybean as claimed in Claim 1, in which said refined fish oil contains about 15 to 45 percent by weight of the highly unsaturated fatty acid. A processed food of soybean as claimed in Claim 1, in which said soybean and processed soybean is formed into fibers, flakes, granules or powder.

Inventors: YAJIMA, MIZUO
Applicants: ASAMA CHEMICAL CO., LTD.
Application year: 1986
Main classification: A23L1
IPC codes: A23J3, A23L1