PROBLEM TO BE SOLVED: To provide a new soybean milk material having fresh cream-like texture in a semisolid state form (creamy, solid butter, pasty or mousse-like state) without the addition of a quality improver such as an emulsifier and a thickener, and other food fat, and having a relatively high lipid content, and a method for manufacturing the same.SOLUTION: A soybean milk material 5 is a liquid soybean milk material 5 which is adjusted to a state where a lipid-containing aggregate 3 having a high density compared to soybean milk 2 and containing lipid at high concentration is dispersed in the soybean milk 2 made by heating and extracting from fat-containing soybeans 1, and the lipid-containing aggregate 3 is a component derived from the soybean milk 2. The lipid-containing aggregate 3 contained in the soybean milk material 5 as the base is separated so as to obtain a soybean milk secondary material 10 as a creamy, solid butter-like, pasty or mousse-like product, and a soybean milk processed product 20 is manufactured from the soybean milk secondary material 10.COPYRIGHT: (C)2015,JPO&INPIT【課題】乳化剤や増粘剤のような品質改良剤や他の食品油脂を添加せず、半固体状(クリーム状、固形バター、ペースト状またはムース状)の形態で生クリームのようなテクスチャーを有し、脂質含量が比較的高い新たな豆乳製食品素材及びその製造方法の提供。【解決手段】豆乳製素材5は、含脂大豆1より加熱抽出した豆乳2中に、豆乳2よりも高密度でありかつ脂質を高濃度に含有した脂質含有凝集物3が分散した状態に調整された液状の豆乳製素材5であり、脂質含有凝集物3は豆乳2由来の成分である。豆乳製素材5を基礎として、これに含まれる脂質含有凝集物3が分離されて、クリーム状、固形バター状、ペースト状またはムース状の物として豆乳製二次素材10が得られ、豆乳製二次素材10により豆乳製加工品20が製造される。【選択図】図1
