Raw material for food containing soybean component, food containing soybeam component from the raw material, and process for producing the food containing soybean component

An ingredient for food containing soybean component produced by mixing a thickening treatment agent derived from yam belonging to Dioscoreacea and/or a thickening heat treatment agent derived from cheese whey and a shape loss preventing agent derived from an animal protein with soymilk-like liquid.

A food containing soybean component, which can be preserved by freeze-up, produced by mixing a soymilk coagulant capable of coagulating the soymilk-like liquid and a gelling agent capable of gelation of soybean curd components on cooling, a thickening treatment agent derived from yam belonging to Dioscoreacea and/or a thickening heat treatment agent derived from cheese whey with soymilk-like liquid, thereafter heating the mixture to coagulation temperature of the soymilk coagulant or higher and finally cooling the mixture.

A food containing soybean component, which can be preserved by freeze-up, produced by mixing a soymilk coagulant capable of coagulating the soymilk-like liquid and a gelling agent capable of gelation of soybean curd components on cooling, a thickening treatment agent derived from yam belonging to Dioscoreacea and/or a thickening heat treatment agent derived from cheese whey, and a shape loss preventing agent derived from an animal protein with soymilk-like liquid, thereafter heating the mixture to coagulation temperature of the soymilk coagulant or higher and finally cooling the mixture.

A method for producing food containing soybean component, which can be preserved by freeze-up, comprising the steps of;

• heating soymilk-like liquid to a temperature condition of 41 to 69° C.,
• mixing a soymilk coagulant capable of coagulating the soymilk-like liquid and a gelling agent capable of gelation of soybean curd components on cooling with the soymilk-like liquid under the temperature condition, and
• mixing a thickening treatment agent derived from yam belonging to Dioscoreacea and/or a thickening heat treatment agent derived from cheese whey and a shape loss preventing agent derived from an animal protein under the temperature condition, whether the mixture is heated to coagulation temperature of the soymilk coagulant or higher and finally the hot mixture is cooled.