Patent Description:
Soymilk is a typical processed soybean product which enhances soybean digestibility and protein utilization rate. The soymilk is well digested and absorbed, is rich in essential amino acids, contains a lot of essential fatty acids, is low in saturated fat, is free of cholesterol, and is rich in minerals such as iron, phosphorus and potassium, Therefore, the soymilk is effective in improving arteriosclerosis, lipid metabolism and nerve function, anti-aging, and breast cancer prevention by isoflavone, and can be supplied at a low price like milk, and thus, the demand therefor is increasing day by day. In particular, since soymilk does not contain lactose, it has been recognized for its value as a high-protein milk substitute food for infants who causes lactose intolerance and allergies due to milk, and is more and more recognized as a vegetable energy drink that is beneficial for preventing adult diseases.

The biggest drawback of soymilk products is off-flavor, such as green odor or beany flavor. Consequently, consumer preference is reduced, which is a cause of hindering sales expansion in the soymilk market. The cause of off-flavor is mainly induced by the oxidation of unsaturated fatty acids by lipoxygenase, and soybean varieties lacking this enzyme have been developed to inhibit the activity of lipoxygenase, or methods of enzyme inactivation by the introduction of various types of heat treatment steps have been studied, but have limitations. These off-taste and off-flavor caused the sweetness to enhance by the excessive addition of sugar to soymilk products.

In addition, conventional soymilk products have the problem of inducing digestive disorders and adversely affecting health by excessive mixing of a vegetable oil, an emulsifier that mixes this oil and water for improving the dilute viscosity of soybean extract solution, a thickener such as carrageenan for maintaining viscosity.

To compensate for the shortcomings of these soymilk products, various techniques, such as a process of using alkaline ionized water (<CIT>), a process of adding and fermenting lactic acid bacteria (<CIT>), and a process of vacuum deodorization (<CIT>), have been proposed. However, the technology capable of providing a soymilk which maintains the taste and nutrition of soymilk products, reduces sugar content and calories, and maintains emulsion stability in the absence of a separate emulsifier is still not sufficient.

<CIT> discloses food and drink products having a protein content of <NUM> mass% or more and <NUM> mass% or less, and a rare sugar content of <NUM> mass% or more and <NUM> mass% or less, as well as a manufacturing method thereof.

<CIT> discloses a method for masking unpleasant taste and unpleasant odor of food and drink that use food raw material having peculiar foreign smell and taste, such as panax ginseng, turmeric, collagen, cereal, egg, meat, vegetable, fish, or bean, wherein the food and drink contains <NUM> to <NUM> parts by weight of rare sugar containing at least D-psicose.

The present invention is to provide a low-calorie soymilk having excellent emulsion stability, including soybean extract solution, allulose, and soybean oil.

The soymilk of the present disclosure has lower saccharide content than a conventional soymilk, and contains allulose in an optimum mixing ratio, and thus has good emulsion stability, masks off-flavor peculiar to soybeans, and makes soymilk with high preference. In addition, the allulose-containing soymilk of the present disclosure provides a soymilk that does not use an emulsifier or reduces the added amount of emulsifier, or maintains emulsion stability.

Meanwhile, an embodiment disclosed below may be applied to the description and implementation of other embodimentts for the common parts, and the scope of the present invention is limited by the appended claims. According to the present invention, there is provided a low-calorie soymilk as defined in the appended claims.

The bean of the present disclosure is soybean. Further, the term "bean" as used herein may refer to including bean itself, crushed bean, heated bean, and crushed and heated bean.

According to some embodiments of the present disclosure, the soybean extract solution is contained in an amount of <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, or <NUM>% by weight to <NUM>% by weight, based on <NUM>% by weight of the total soymilk.

The soybean oil refers to semi-drying oil obtained from soybeans. The soybean oil is preferably used in a refined form.

The soybean oil may be contained in an amount of <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight or <NUM>% by weight to <NUM>% by weight, based on <NUM>% by weight of the total soymilk.

According to some embodiments of the present disclosure, allulose contained in the soymilk may be produced by a chemical synthesis or a biological method using an allulose epimerase, preferably, by a biological method, for example, a microbial or enzyme reaction. For example, the allulose is a mixed saccharide or obtained therefrom, and the mixed saccharide may be mixed saccharide prepared by reacting a composition for producing allulose comprising one or more selected from the group consisting of allulose epimerase, a microbial cell of a strain producing the epimerase, a culture of the strain, a lysate of the microbial cell, and an extract of the lysate or culture with a fructose-containing raw material, or obtained therefrom.

The allulose may be in a form of syrup or powder. The allulose syrup may be a solution prepared using allulose at a variety of concentrations, and the solid allulose in the allulose syrup may be contained in an amount of <NUM> to <NUM>% by weight based on <NUM>% by weight of the allulose syrup, and it may be prepared by mixing, preferably, <NUM> to <NUM>% by weight, more preferably, <NUM> to <NUM>% by weight. When using the allulose powder, the allulose powder solid may use the total composition powder, for example, allulose having a purity of <NUM>% or more, for example the allulose powder containing <NUM> to <NUM>% by weight, more preferably <NUM> to <NUM>% by weight of allulose.

The allulose syrup may be obtained through separation, purification and concentration processes from the allulose only or mixed saccharide. In one example of the present disclosure, the allulose syrup that has undergone the separation and purification processes may be a liquid allulose syrup which has an electrical conductivity of <NUM> to <NUM>/cm, is colorless or light-yellow, and has sweetness.

As one example for preparation of allulose of the present disclosure, an expression system which can produce allulose epimerase with high expression rate and stability, a GRAS (Generally recognized as safe) microorganism using the same, and a method of producing allulose containing a microorganism and enzyme using the expression system, etc. are described in detail in <CIT>and <CIT>, and the like.

The allulose may be allulose alone or a mixed saccharide containing additional other saccharides, and the example of the mixed saccharide may contain <NUM> to <NUM>% by weight of allulose based on <NUM>% by weight of the solid content of the total mixed saccharide, and may further contain one or more selected from the group consisting of fructose and glucose. When the allulose mixed saccharide contains fructose and/or glucose, the mixed saccharide may contain <NUM> to <NUM>% by weight of fructose and/or <NUM> to <NUM>% by weight of glucose.

Specific examples of the allulose-containing mixed saccharide include <NUM> to <NUM> parts by weight of allulose, <NUM> to <NUM> parts by weight of fructose and <NUM> to <NUM> parts by weight of glucose, and <NUM> to <NUM> parts by weight of oligosaccharide based on <NUM> parts by weight of the total solid content of the mixed saccharide, and it may not contain oligosaccharide. The allulose, fructose and glucose all are preferably D-isomers.

The allulose contained in the soymilk of the present disclosure may be in a form of syrup or powder, preferably in the form of powder. When using the allulose powder, the allulose powder solid may use the total composition powder, for example, allulose having a purity of <NUM>% or more, for example allulose powder containing <NUM> to <NUM>% by weight, more preferably <NUM> to <NUM>% by weight of allulose.

The content of allulose is <NUM>% by weight to <NUM>% by weight, <NUM> % by weight to <NUM> % by weight, <NUM> % by weight to <NUM> % by weight, <NUM> % by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM> % by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM> % by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM> % by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM> % by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM>% by weight to <NUM>% by weight, <NUM> % by weight to <NUM>% by weight, or <NUM>% by weight to <NUM>% by weight, based on <NUM>% by weight of the total soymilk.

According to an embodiment of the present disclosure, the content of allulose may be <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight, <NUM> parts by weight to <NUM> parts by weight or <NUM> parts by weight to <NUM> parts by weight, based on <NUM> parts by weight of the soybean extract solution.

The low-calorie soymilk of the present invention including soybean extract solution, soybean oil and allulose as defined in the appended claims can maintain emulsion stability at a temperature of <NUM> to <NUM>, for up to <NUM> hours. The <NUM> hours may be the starting point of the emulsion stability experiment, and thus may exceed <NUM> hours.

The emulsion stability refers to a state in which two liquids that are not mixed with each other are dispersed in another liquid in the form of fine particles, and thus, the two liquids are not separated in an emulsified form and the mixed state is maintained. According to one embodiment of the present disclosure, the storage temperature may be <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM> or <NUM> to <NUM>, for example <NUM>.

Specifically, as a result of measuring the emulsion stability while storing the allulose-containing soymilk of the present disclosure at about <NUM> for <NUM> days, no phase separation occurred for <NUM> hours (<NUM> days) from the start of storage. In particular, the allulose-containing soymilk, which does not contain any emulsifier, maintained a similar degree of emulsion stability as compared with other soymilk containing an emulsifier even after storage for <NUM> hours (<NUM> days). That is, the allulose-containing soymilk of the present disclosure can maintain the emuslion stability and reduce the amount of the emulsifier used even when the emulsifier is not separately contained.

The soymilk of the present disclosure may not contain an emulsifier, and may contain a small amount of an emulsifier.

According to one embodiment of the present disclosure, when an emulsifier is contained in the soymilk, the emulsifier may be contained in an amount of <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% ~ <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>%, <NUM>% to <NUM>% or <NUM>% to <NUM>%, based on <NUM>% by weight of the soymilk.

Conventional soymilk products maintain the emulsion stability of soymilk by mixing an excessive amount of vegetable oil and an emulsifier that mixes this oil and water in order to improve the dilute viscosity of the soybean extract solution. However, the allulose-containing soymilk of the present disclosure maintains emulsion stability even if it contains no emulsifier or contains only a small amount of emulsifier. Therefore, the present disclosure newly revealed the emulsifying action of allulose in soymilk, can reduce the use of emulsifiers in soymilk and provide healthier and higher quality soymilk.

According to the present invention as defined in the appended claims, a low-calorie soymilk can be provided. The soymilk of the present disclosure has a calorie of <NUM> kcal to <NUM> kcal, <NUM> to <NUM> kcal, preferably <NUM> kcal to <NUM> kcal, more preferably <NUM> kcal to <NUM> kcal.

According to one specific embodiment of the present disclosure, the allulose-containing soymilk of the present disclosure has a sugar content of <NUM> to <NUM> brix, preferably <NUM> to <NUM> brix, more preferably <NUM> to <NUM> brixs.

According to one embodiment of the present disclosure, the present disclosure provides a soymilk as defined in the appended claims and a remaining amount of water, based on <NUM>% by weight of the total soymilk.

Conventional soymilk products enhance the sweetness by adding excessive sugar in order to mask the off-taste and off-flavor peculiar to soybeans. As a result, even if off-taste and off-flavor are partially masked, there is a problem that calories are high. However, the soymilk of the present disclosure contains allulose instead of sugar, and contains soybean extract solution and soybean oil in an optimum ratio, whereby it masks the off-taste and off-flavor peculiar to soybeans, and at the same time, maintains an appropriate sugar content, has an excellent sweetness, has an excellent consumer sensory preference and is significantly lower in calories than commercial products.

The soymilk of the present disclosure contains allulose, and thereby, as a result of color difference analysis, a dark yellow soymilk having a high yellowness can be provided (see Experimental Example <NUM>). As the allulose content in the soymilk of the present disclosure increases, the L value (lightness), the a value (redness) indicating redness (-) and green (+), and the b value (yellowness) indicating yellowness increase as a whole. The soymilk of the present disclosure has a color difference of ΔE (E*ab = [(ΔL*)<NUM> + (Δa*)<NUM> + (Δb*)<NUM>]<NUM>/<NUM>) of <NUM> or more, preferably <NUM> or more, and more preferably, it has a value of <NUM> or more.

According to another embodiment of the present disclosure, the soymilk may further include gums, and the gums serve to increase the viscosity of the diluted soybean extract solution. The gums can be used without any particular limitation as long as they are gums commonly used in commercially available beverage foods, but preferably, it is appropriate to use xanthan gum or carrageenan or a mixture of both. More preferably, it is preferred to use carrageenan to prevent protein coagulation.

Further, in the present disclosure, flavoring agents, nutrients, vitamins, electrolytes, flavor organic acid or salt thereof, pH adjusting agents, stabilizers, and the like can be added alone or in combination, if necessary. At this time, the flavoring agents, nutrients, vitamins, electrolytes, flavor organic acid or salt thereof, pH adjusting agents, stabilizers, and the like may be appropriately selected and used by those skilled in the art.

One embodiment of the present disclosure provides a method for producing a low-calorie soymilk as defined in the appended claims, including the steps of: mixing soybean oil and purified water, adding and mixing soybean extract solution, and adding and mixing allulose.

In the step of mixing the soybean oil and the purified water, gums or/and an emulsifier may be further added, and the step is preferably performed by mixing them at <NUM> to <NUM>, preferably <NUM> to <NUM>, for example <NUM> to <NUM>, and homogenization (<NUM>, <NUM> bar).

The step of adding and mixing soybean extract solution, and the step of adding and mixing allulose are also preferably performed by mixing at <NUM> to <NUM>, preferably <NUM> to <NUM>, for example <NUM> to <NUM>.

Subsequently, it can go through a further sterilization process, and it is appropriate that the sterilization is performed at <NUM> to <NUM>, preferably <NUM> to <NUM>, more preferably <NUM> to <NUM>, for <NUM> to <NUM> minutes, preferably <NUM> to <NUM> minutes. The sterilization may go through an HTST sterilization process.

Therefore, even if the allulose-containing low-calorie soymilk of the present disclosure contains a lower amount of emulsifier than the conventional soymilk, the emulsion stability is maintained, for example, the emulsion stability is maintained <NUM> hours at a temperature of <NUM> to <NUM> for <NUM> hours.

In addition, the soymilk of the present disclosure is a dark yellow, has excellent taste and flavor by masking the off-taste and off-flavor of beans, and has a low calorie, thereby satisfying the health need and preference of consumers.

The low-calorie soymilk containing allulose of the present invention as defined in the appended claims has a low sugar content and calorie, and masks a fishy taste peculiar to soybeans by the optimum blending ratio of allulose and provides a soymilk with high preference. Also provided is a soymilk as defined in the appended claims that maintains emulsion stability while reducing the use of emulsifier.

Hereinafter, the present disclosure will be described in more detail with reference to examples and experimental examples, but these examples and experimental examples are for illustrative purposes only, and the scope of the present disclosure is not limited thereby but is defined by the appended claims.

(<NUM>) Raw material components of soymilk
The following shows the basic mixing ratio of soymilk. The used allulose powder was a product having an allulose content of <NUM>% or more based on solid content.

(<NUM>) Setting the range of % allulose content according to the added amount of allulose powder
Table <NUM> below shows the actual addition amount of allulose according to the addition amount of allulose powder (solid content <NUM>%).

As shown in Table <NUM>, the soymilk of Comparative Example <NUM> containing sugar and <NUM>% of soybean extract solution, and the soymilk of Examples <NUM>-<NUM> to <NUM>-<NUM> (which do not fall within the scope of the present invention) containing <NUM>% of soybean extract solution and containing allulose powder instead of sugar were prepared.

Specifically, soybean oil, gums, emulsifier and purified water were added to and homogenized with sufficiently stirring at <NUM> (<NUM>, <NUM> bar). Next, the soybean extract solution was added to the homogenixed mixed solution and stirred, and then sugar was added, stirred and mixed at <NUM>. Then, after being passed through HTST sterilization at <NUM> for <NUM> minutes, it was filled in Aseptic PET.

As shown in Table <NUM> below, the soymilk of Comparative Example <NUM> containing <NUM>% of soybean extract solution and containing sugar, and the soymilk of Examples <NUM>-<NUM> to <NUM>-<NUM> containing <NUM>% of soybean extract solution and containing allulose powder instead of sugar were prepared. The preparation method is the same as in Example <NUM>.

As shown in Table <NUM> below, the soymilk of Comparative Example <NUM> containing <NUM>% of soybean extract solution and containing sugar, and the soymilk of Examples <NUM>-<NUM> to <NUM>-<NUM> containing <NUM>% of soybean extract solution and containing allulose powder instead of sugar were prepared. The preparation method is the same as in Example <NUM>. Examples <NUM>-<NUM> did not contain emulsifier (Almax2700, P-<NUM>). The preparation method is the same as in Example <NUM>.

The soymilk of Comparative Example <NUM> containing <NUM>% of soybean extract solution and containing sugar, and the soymilk of Examples <NUM>-<NUM> to <NUM>-<NUM> (which do not fall within the scope of the present invention) containing <NUM>% of soybean extract solution and containing allulose powder instead of sugar were prepared.

The pH and sugar content of the soymilk of Comparative Example <NUM> (Vegemeal, Chungs Food) as commercially available soymilk products, and Comparative Example <NUM>, and Examples <NUM>-<NUM> to <NUM>-<NUM>, were measured. Specifically, the pH was measured using a pH meter (Methrom <NUM> pH meter, Switzerland), and the sugar content was measured using an Atago table brixmeter (<NUM> sample analysis).

As a result, it was confirmed that the pH of the commercially available soymilk was at a neutral level of <NUM> to <NUM>, and the soymilk according to Examples <NUM>-<NUM> to <NUM>-<NUM> of the present invention also had a similar pH.

The soymilk prepared in Comparative Example <NUM> and Examples <NUM>-<NUM> to <NUM>-<NUM> was refrigerated and stored at <NUM> for <NUM> days, and then the degree of phase separation was visually compared. The results are shown in <FIG> and <FIG>.

As shown in <FIG> and <FIG>, on the fifth day of storage, only the soymilk prepared in Example <NUM>-<NUM> showed slight phase separation in the upper part, but the soymilk according to Examples <NUM>-<NUM> to <NUM>-<NUM> did not undergo phase separation for <NUM> days from the start of storage.

In addition, the soymilk containing allulose of Example <NUM>-<NUM> of the present disclosure does not contain an emulsifier. Even after <NUM> days after storage in the same manner as allulose soymilk containing the emulsifier (Example <NUM>-<NUM>) and the soymilk according to Comparative Example <NUM> containing the emulsifier and sugar, phase separation did not occur, and had a similar degree of emulsion stability.

In order to confirm the change in color of soymilk according to the content of allulose, a color value analysis experiment was performed.

The chromaticity of the soymilk sample of Comparative Example <NUM> (Vegemeal, Chungs Food) as commercially available soymilk products, Comparative Example <NUM>, and Examples <NUM>-<NUM> to <NUM>-<NUM>, was measured using a color difference meter (CM-3500d, Konica Minolta, Osaka, Japan), and the ΔE associated therewith was calculated.

Specifically, when analyzing chromaticity, the L value indicating brightness, the a value (Redness) indicating redness (-) and greenness (+), the b value (Yellowness) indicating the degree of yellowness, and the color difference ΔE (ΔE*ab = [(ΔL*)<NUM> + (Δa*)<NUM> + (Δb*)<NUM>]<NUM>/<NUM>) were measured in the first, second, and third order, and the average was measured. The change of the L value is shown in <FIG>, the change of the a value is shown in <FIG>, and the change of the b value is shown in <FIG>.

According to <FIG>, the L, a, and b values appeared to increase overall as the allulose content increased, confirming that this was due to the browning effect of allulose. As a result of chromaticity comparison, it was found that the higher the content of allulose in the soymilk, the higher the yellowness, so that the deeper color could be imparted to soymilk. In particular, the soymilk of Example <NUM>-<NUM> exhibited a yellowness similar to that of the soymilk of Comparative Example <NUM>.

Sensory evaluation of the soymilk prepared in Comparative Example <NUM> and Examples <NUM>-<NUM> to <NUM>-<NUM> was performed. The evaluation items of color satisfaction, mouth feel (thin-thick), texture satisfaction, taste satisfaction, and overall satisfaction were evaluated based on the following evaluation criteria. The evaluation results are shown in Table <NUM> below. Specifically, sensory evaluation was performed on <NUM> adult male and female panelists in their <NUM> and <NUM> using a <NUM>-point scale.

Specifically, the color satisfaction refers to the degree of darkness and lightness
of color when the sample soymilk is observed with the naked eye, the mouth feel means the degree to which mouth feel of sample is heavy, the texture satisfaction means the degree of texture satisfaction that can be felt in the mouth, the taste satisfaction means the degree of taste satisfaction of taste that can be felt in the mouth, and the overall satisfaction means the degree of overall sensory satisfaction of the product.

As shown in Table <NUM>, the overall satisfaction of the soymilk according to Examples <NUM>-<NUM> to <NUM>-<NUM> containing allulose was higher than that of the soymilk according to Comparative Example <NUM> containing sugar. Specifically, the soymilk of Examples <NUM>-<NUM> to <NUM>-<NUM> was more excellent in color satisfaction, mouth feel, texture satisfaction, and taste satisfaction than Comparative Example <NUM>.

In order to confirm the sugar reducing effect of the present disclosure soymilk, the calories of the soymilks according to Comparative Example <NUM>, Example <NUM>-<NUM> to Example <NUM>-<NUM> were measured and shown in Table <NUM> below.

Claim 1:
A low-calorie soymilk comprising soybean extract solution, allulose and soybean oil, and maintaining emulsion stability at a temperature of <NUM> to <NUM> for up to <NUM> hours,
wherein the soymilk has a calorie of <NUM> kcal to <NUM> kcal based on <NUM> of the soymilk,
wherein the soymilk comprises the soybean extract solution in an amount of <NUM>% by weight to <NUM>% by weight, wherein the soybean extract solution has a soybean solid content of <NUM>% by weight of the soybean extract solution, the soybean oil in an amount of <NUM>% by weight to <NUM>% by weight, and the allulose in an amount of <NUM> to <NUM>% by weight, based on <NUM>% by weight of the total soymilk,
wherein the soybean extract solution is prepared by adding water to soybean and pulverizing it, or obtained by separating a pureed soybean from bean and the fresh soymilk does not contain any additives other than a soybean, and
wherein the soybean oil is semi-drying oil obtained from soybeans.