Soybean protein processed food, method of producing the same, and food product

Abstract

To provide a soybean protein processed food with reduced foreign taste and odor derived from soybean protein, a method of producing the same, and a food product using the soybean protein processed food.SOLUTION: A soybean protein processed food contains soybean protein, soy sauce, yeast extract, a fermented flavor liquid, and a spice composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a soy protein processed food, a method for producing the same, and a food product using the soy protein processed food. [Background technology]

[0002] Conventionally, imitation meat products using granular or powdered soy protein have been developed and are used in a wide range of foods such as meat and side dishes (for example, see Non-Patent Document 1). On the other hand, products using soy protein have unpleasant tastes and odors, such as a grassy taste and acrid taste, due to minor components such as 2-hexenal and several types of saponins, which make them difficult to use, and further improvements are required.

[0003] Various studies have been conducted to reduce the off-flavors and off-odors (hereinafter referred to as "off-flavors and off-odors") that are derived from soy protein.

[0004] For example, as a technology capable of suppressing the off-flavor of soybeans that resembles soybean flour, a liquid seasoning has been proposed that incorporates granular soy protein processed food soaked in a pretreatment liquid containing soy sauce and lactic acid (see, for example, Patent Document 1).

[0005] As a technique for masking the grassy taste of soy milk, a fermented seasoning composition has been proposed for masking the grassy taste of soy milk, which contains as an active ingredient a fermentation product of soy milk or whey with lactic acid bacteria and yeast (lactic acid bacteria-yeast fermentation product) (see, for example, Patent Document 2).

[0006] As a technology for reducing the bitterness, astringent taste, and grain odor that are characteristic of vegetable soy protein, a powdered soy protein made by adding yeast extract containing a sulfur-containing organic compound to soy protein has been proposed (see, for example, Patent Document 3).

[0007] As a technique for reducing the soybean odor contained in soy protein, a soy protein-containing food containing 100 parts by mass of soy protein and 1 to 25 parts by mass of at least one type of spice has been proposed (see, for example, Patent Document 4). [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2019-122347 A [Patent Document 2] JP 2020-78339 A [Patent Document 3] JP 2001-145463 A [Patent Document 4] JP 2017-51161 A [Non-patent literature]

[0009] [Non-Patent Document 1] Yasuyuki Nakano, "Potential of soybeans in the development of plant-based meat-like foods," Monthly Food Chemical, September 2019, 29-32 Summary of the Invention [Problem to be solved by the invention]

[0010] The conventional techniques shown in the above Patent Documents 1 to 4 are effective against the strange tastes and odors felt in the initial and middle tastes when a soy protein processed food is put in the mouth and chewed, but are insufficient in preventing the strange tastes and odors felt in the middle and aftertastes.

[0011] The present invention aims to meet such demands, break through the current situation, solve the above-mentioned conventional problems, and achieve the following objectives: That is, the present invention aims to provide a soy protein processed food with reduced off-flavors and off-odors derived from soy protein, a method for producing the same, and a food product using the soy protein processed food. [Means for solving the problem]

[0012] As a result of investigations conducted by the present inventors to solve the above problems, they discovered that by blending soy sauce, yeast extract, a fermented flavor liquid, and a spice composition into soy protein processed foods, it is possible to reduce the off-flavors and off-odors derived from soy protein, and that this has a particularly high masking effect on the off-flavors and off-odors in the middle and aftertaste.

[0013] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows. <1> The soy protein processed food is characterized by containing soy protein, soy sauce, yeast extract, a fermented flavor liquid, and a spice composition. <2> The soybean protein is contained in an amount of 10 to 22% by mass, the soy sauce is contained in an amount of 0.2 to 1.5% by mass, the yeast extract is contained in an amount of 0.03 to 1% by mass, the fermented flavor liquid is contained in an amount of 0.2 to 1% by mass, and the spice composition is contained in an amount of 0.05 to 0.8% by mass. <1> The soy protein processed food is as described above. <3> The fermentation flavor liquid is a yeast and / or lactic acid bacteria fermentation product of a fermentation raw material containing a heat-treated yeast material. <1> or <2> The soy protein processed food is as described above. <4> The spice composition contains at least two or more kinds selected from the group consisting of ginger, nutmeg, and fennel. <1> ~ <3> The soy protein processed food according to any one of the above items. <5> Furthermore, the above-mentioned product contains mirin-based rice wine and the content of mirin-based rice wine is more than 0% by mass and 0.75% by mass or less. <1> ~ <4> The soy protein processed food according to any one of the above items. <6> A step of mixing soy protein, soy sauce, yeast extract, a fermented flavor liquid, and a spice composition to obtain a mixture; and heat-sterilizing the mixture by applying electrical heat using a Joule heating device. <7> The above <1> ~ <5> The present invention is characterized in that the soy protein processed food according to any one of the above items is used. Effect of the Invention

[0014] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art and achieve the above-mentioned object, and to provide a soy protein processed food having reduced unpleasant tastes and odors derived from soy protein, a method for producing the same, and a food using the soy protein processed food. [Brief description of the drawings]

[0015] [Figure 1] FIG. 1 is a graph showing the evaluation results by the TI method for Test Examples 1-1 and 1-2. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] (Sensory evaluation method) In the present invention, the time intensity method (hereinafter sometimes referred to as the "TI method") was adopted as the sensory evaluation method. The TI method is a sensory evaluation method that measures the change in a single characteristic over time. The cognitive stimulation intensity of a specific attribute is quantified by continuously recording the stimulation from the sample presented to the evaluator. Specifically, the subjects were asked to place a soy protein processed food in their mouth, chew for 10 seconds, and then swallow the food for another 10 seconds, for a total of 20 seconds, during which the intensity of off-flavors and off-odors derived from the soy protein were evaluated.

[0017] <First taste, middle taste, aftertaste> In the present invention, "initial taste" refers to the taste and flavor felt 0 to 8 seconds after putting food in the mouth, "mid taste" refers to the taste and flavor felt 8 to 14 seconds after putting food in the mouth, and "aftertaste" refers to the taste and flavor felt 14 to 20 seconds after putting food in the mouth.

[0018] (Soybean protein processed food) The soy protein processed food of the present invention contains at least soy protein, soy sauce, yeast extract, a fermented flavor liquid, and a spice composition, and may further contain other ingredients as required. The soy protein processed food of the present invention has the advantage that the off-flavors and off-odors derived from soy protein are reduced, and in particular, the off-flavors and off-odors in the middle and aftertaste are reduced.

[0019] <Soy protein> The soy protein used in the present invention is not particularly limited and can be appropriately selected as long as it is produced for processed foods using soy protein as a raw material. The soy protein is produced as granular or powdered soy protein using defatted soybeans as a raw material. The soy protein as a raw material for granular or powdered soy protein is not particularly limited and can be appropriately selected, for example, defatted soybeans, isolated soy protein, concentrated soy protein, defatted soy milk powder, full-fat soy milk powder, etc. are mentioned. Among these, defatted soybeans and isolated soy protein are preferred. These may be used alone or in combination of two or more. The granular soy protein is produced by adding water to raw materials such as defatted soybeans, kneading, heating, and pressurizing the dough using an extrusion processing machine such as an extruder, and releasing the dough from a nozzle called a die under atmospheric pressure, and simultaneously processing the structure to produce a product. The powdered soy protein is produced by subjecting defatted soy milk extracted with water from defatted soybeans to acid precipitation to concentrate the protein, followed by a neutralization step and other processes (see Non-Patent Document 1). As the soybean protein, granular defatted soybean protein is preferred. The soybean protein used may be prepared by a known method, or a commercially available product may be used.

[0020] The content of the soy protein in the soy protein processed food is not particularly limited and may be appropriately selected, but is preferably 10 to 22% by mass, more preferably 12 to 20% by mass. If it is within the above preferred range, it is advantageous in that the workability, shape retention, flavor, juiciness, and texture are superior.

[0021] <Soy sauce> The soy sauce used in the present invention is not particularly limited and can be appropriately selected, and examples thereof include dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, and white soy sauce obtained by normal brewing methods, as well as reduced-salt soy sauce and dashi soy sauce, which are obtained by processing these soy sauces. The soy sauces may be used alone or in combination of two or more kinds. As the soy sauce, a commercially available product can be appropriately used.

[0022] The content of soy sauce in the soy protein processed food is not particularly limited and may be appropriately selected, but is preferably 0.2 to 1.5% by mass, more preferably 0.3 to 1.45% by mass. If the content is within the above-mentioned preferred range, it is advantageous in that the off-flavor and off-odor derived from soy protein, particularly the off-flavor and off-odor from the initial taste to the middle taste, can be reduced without impairing the flavor of the food using the soy protein processed food.

[0023] <Yeast extract> The yeast extract used in the present invention is not particularly limited and can be appropriately selected, so long as it is an extract produced from yeast that can be used in foods according to a standard method such as autolysis, enzymatic decomposition, hot water extraction, acid or alkali decomposition, physical crushing, freeze-thawing, etc. The form of the yeast extract is not particularly limited, and it may be in any form such as powder, solid, cream, etc.

[0024] The yeast that can be used in the food is not particularly limited and can be appropriately selected, and examples thereof include baker's yeast, brewer's yeast, wine yeast, sake yeast, miso soy sauce yeast, etc. These may be used alone or in combination of two or more kinds.

[0025] The yeast extract is not particularly limited and can be appropriately selected, but preferably has a sodium content of 7,000 mg / 100 g or more.

[0026] The yeast extract used may be one produced by extracting yeast, or a commercially available product may be used.

[0027] The content of the yeast extract in the soy protein processed food is not particularly limited and may be appropriately selected, but is preferably 0.03 to 1 mass %, more preferably 0.05 to 0.8 mass %. If the content is within the above-mentioned preferred range, it is advantageous in that the off-taste and off-odor derived from soy protein, particularly the off-taste and off-odor from the initial taste to the middle taste, can be reduced without impairing the flavor of the food using the soy protein processed food.

[0028] <Fermented flavor liquid> The fermented flavor liquid used in the present invention is not particularly limited and can be appropriately selected as long as it is made by fermenting grains or sugars as raw materials using yeast and / or lactic acid bacteria and then subjecting them to heat treatment. The fermentation flavor liquid may be a commercially available product or may be appropriately prepared. The fermented flavor liquid can be prepared, for example, by a method described in JP 2017-216952 A.

[0029] The fermentation flavor liquid is preferably a yeast and / or lactic acid bacteria fermentation product of a fermentation raw material containing a heat-treated yeast material. The fermentation raw material usually contains at least cereal flour as a fermentation raw material.

[0030] The cereal flour is not particularly limited and can be appropriately selected, and examples thereof include wheat flour, rye flour, barley flour and other cereal flours, rice flour, buckwheat flour, corn flour, etc. These may be used alone or in combination of two or more kinds.

[0031] The heat-treated yeast material is not particularly limited as long as it is a product of heat-treating a yeast material, can be used as a food, and can be used as a fermentation raw material.

[0032] The yeast material may be a material obtained from baker's yeast, beer yeast, wine yeast, sake yeast, or miso soy sauce yeast, and is preferably a material obtained from baker's yeast or beer yeast. Examples of materials obtained from these yeasts include yeast cells (live cells, dried cells), yeast pulverized products (dried yeast powder, etc.), and yeast extracts (autolyzates, enzyme-treated products, etc.). These may be used alone or in combination of two or more.

[0033] The yeast material may be prepared from yeast or may be a commercially available product.

[0034] The yeast material is preferably heat treated in the presence of a reducing sugar.

[0035] The reducing sugar is not particularly limited and can be appropriately selected, and examples thereof include glucose, fructose, xylose, galactose, lactose, arabinose, maltose, etc. These may be used alone or in combination of two or more. Among these, one or more selected from glucose, fructose, maltose, and xylose are preferred in terms of imparting a never-before-seen savory flavor and fermented flavor. The reducing sugar may be a commercially available product.

[0036] The temperature of the heat treatment (hereinafter sometimes referred to as "heating temperature") is not particularly limited and can be appropriately selected, but is preferably 60 to 100°C, and more preferably 70 to 90°C. The time for the heat treatment (hereinafter sometimes referred to as "heat treatment time") is preferably 30 minutes to 6 hours, and more preferably 1 to 3 hours, under the above temperature conditions.

[0037] When preparing the yeast and / or lactic acid bacteria fermentation product, either one of the yeast and / or lactic acid bacteria may be used, or both of them may be used. The yeast is not particularly limited as long as it can be used in food, but examples thereof include baker's yeast, brewer's yeast, wine yeast, sake yeast, and miso and soy sauce yeast, with baker's yeast and brewer's yeast being preferred. These may be used alone or in combination of two or more. The lactic acid bacteria are not particularly limited as long as they can be used in foods, and examples thereof include common lactic acid bacteria used in the production of fermented milk, such as lactic acid bacteria of the genus Lactobacillus and Streptococcus. These may be used alone or in combination of two or more kinds. As the yeast and / or lactic acid bacteria, various fermented milks or fermentation seeds containing these may be used. The amount of the yeast and / or lactic acid bacteria used is not particularly limited and can be appropriately selected.

[0038] The temperature and time conditions of the fermentation are not particularly limited and can be appropriately selected. The fermentation temperature is usually 20 to 40°C, and preferably 25 to 35°C. The fermentation time under the above temperature conditions is usually 12 to 24 hours, and preferably 16 to 20 hours.

[0039] The content of the fermented flavor liquid in the soy protein processed food is not particularly limited and may be appropriately selected, but is preferably 0.2 to 1 mass %, more preferably 0.3 to 0.8 mass %. If it is within the above-mentioned preferred range, it is advantageous in that the off-taste and off-odor derived from soy protein, particularly the off-taste and off-odor from the initial taste to the middle taste, can be reduced without impairing the flavor of the food using the soy protein processed food.

[0040] <Spice composition> The spices to be blended in the spice composition of the present invention are not particularly limited and can be appropriately selected. Examples of the spices include borage, mint, marjoram, lavender, hyssop, thyme, basil, shiso, rosemary, oregano, savory, sage, red pepper, paprika, sesame seed, tarragon, wormwood, dandelion, mugwort, tansy, endive, chicory, pepper, hops, odienne, nutmeg, mace, bay leaves, cinnamon, star anise, mustard, watercress, garden cress, and horseradish. , mustard greens, poppy seeds, capers, poivre rose, salad burnet, fenugreek, nasturtium, coca, Japanese pepper, yuzu, laurel, hibiscus, cola, allspice, cloves, parsley, celery, dill, cumin, anise, fennel, caraway, coriander, Japanese parsley, mitsuba, ajowan, chervil, angelica, lemongrass, garlic, chives, shallots, lilies, leeks, saffron, cardamom, ginger, turmeric, merguappa, vanilla, etc. These may be used alone or in combination of two or more.

[0041] As the spice composition, among the above-mentioned spices, it is preferable that the spice composition contains at least two or more kinds selected from the group consisting of ginger, nutmeg, and fennel, and it is more preferable that the spice composition contains one or more kinds selected from the group consisting of cloves, cinnamon, cumin, and cardamom. When the spice composition contains multiple spices, the ratio of each spice is not particularly limited and can be selected appropriately. The spices may be blended in equal amounts or in any different amounts.

[0042] As the spice composition, a commercially available product can be appropriately used.

[0043] The content of the spice composition in the soy protein processed food is not particularly limited and may be appropriately selected, but is preferably 0.05 to 0.8% by mass, more preferably 0.1 to 0.6% by mass. If the content is within the above-mentioned preferred range, it is advantageous in that the off-flavor and off-odor derived from soy protein can be reduced from the initial taste to the aftertaste without impairing the flavor of the food using the soy protein processed food.

[0044] <Other ingredients> The soy protein processed food of the present invention may contain other ingredients such as mirin.

[0045] -Mirin- It is preferable that the soy protein processed food of the present invention further contains mirin or a similar product in order to improve the effect of reducing the off-flavors and off-odors derived from soy protein. In the present invention, mirin-type products refer to so-called general mirin (hon-mirin), fermented seasonings, mirin-like seasonings, etc. Mirin may be any mirin as defined by the Liquor Tax Law, and the manufacturing method is not particularly limited as long as it is a mirin manufacturing method that complies with the Liquor Tax Law. The mirin-type products may be used alone or in combination of two or more kinds. As the mirin, commercially available products can be used as appropriate.

[0046] The content of the mirin-based sweet sake in the soy protein processed food is not particularly limited and may be appropriately selected, but is preferably more than 0% by mass and not more than 0.75% by mass, and more preferably 0.05 to 0.6% by mass. If the content is within the above-mentioned preferred range, it is advantageous in that the effect of reducing the unpleasant taste and odor derived from soy protein can be further improved without impairing the flavor of the food using the soy protein processed food.

[0047] The soy protein processed food of the present invention may further contain, as the other ingredients, ingredients that are usually used in soy protein processed foods, such as starches such as raw starch and processed starch, sugars such as sugar, glucose, fructose, maltose, lactose, oils and fats, thickeners, ascorbic acid, inorganic salts such as salt, malt powder, malt extract, dietary fiber, pH adjusters, etc. These may be used alone or in combination of two or more. The contents of the above-mentioned other ingredients in the soy protein processed food are not particularly limited and can be selected appropriately.

[0048] The shape, structure and size of the soy protein processed food are not particularly limited and can be appropriately selected as long as they do not impair the effects of the present invention.

[0049] The soy protein processed food of the present invention can be used as it is as a minced meat-like food, or can be used as an ingredient in foods such as hamburger steaks described below, but there is no limitation to its use.

[0050] The method for producing the soy protein processed food of the present invention is not particularly limited and can be appropriately selected. For example, the soy protein processed food can be preferably produced by the method for producing the soy protein processed food of the present invention.

[0051] (Method of manufacturing soy protein processed foods) The method for producing a soy protein processed food of the present invention includes at least a mixing step and a heat sterilization step, and may further include other steps as necessary.

[0052] <Mixing process> The mixing step is a step of mixing the soy protein, the soy sauce, the yeast extract, the fermented flavor liquid, the spice composition, and, if necessary, further the other ingredients to obtain a mixture. The soy protein, the soy sauce, the yeast extract, the fermented flavor liquid, the spice composition, and the other ingredients are the same as those described above in the section on soy protein processed foods.

[0053] -mixture- The mixing method is not particularly limited, and any known mixing means can be appropriately selected to carry out the mixing. In the mixing, the order in which the soy protein, the soy sauce, the yeast extract, the fermented flavor liquid, the spice composition, and, if necessary, the other ingredients are added is not particularly limited and can be selected as appropriate. The mixing time in the above mixing is not particularly limited and can be appropriately selected, but is preferably 15 to 60 minutes in terms of the homogeneity of the mixture and good texture. The conditions such as temperature during the mixing are not particularly limited and can be appropriately selected.

[0054] In the mixing step, it is preferable to mix the soy protein, the soy sauce, the yeast extract, the fermented flavor liquid, the spice composition, and, if necessary, the other components while heating. The method for mixing while heating is not particularly limited, and any known heating and mixing means can be appropriately selected. The heating temperature in the case of mixing while heating is not particularly limited and can be appropriately selected, but is preferably maintained at 60 to 90° C. in terms of ease of penetration of the soy sauce, the yeast extract, the fermented flavor liquid, and the spice composition into soy protein, good flavor, etc. The heating temperature may be constant or may vary during the mixing step.

[0055] <Heating sterilization process> The heat sterilization step is a step of heat sterilizing the mixture by applying electrical heating using a Joule heating device. By using electrical heating with the Joule heating device, the mixture can be heated to the desired temperature range in a short period of time, and a soy protein processed food can be obtained that maintains its solid feel and texture, has large grains, retains a fibrous feel, and is not discolored due to overheating. The resistance heating by the Joule heating device is classified as direct resistance heating, and is a heating method in which electricity is passed directly through the target, so that all of the electricity flowing through the entire volume is converted into heat, causing the target to generate heat itself. The Joule heating device is not particularly limited, and any known device can be appropriately selected.

[0056] The temperature for the heat sterilization is not particularly limited and can be appropriately selected, but is preferably 80 to 125°C. The time for the heat sterilization is not particularly limited and can be appropriately selected, but is preferably 0.1 to 10 minutes, and more preferably 0.5 to 2.0 minutes.

[0057] <Other processes> The other steps are not particularly limited and can be appropriately selected as long as they do not impair the effects of the present invention.

[0058] (food) The food of the present invention uses the soybean protein processed food of the present invention.

[0059] The food is not particularly limited as long as the soy protein processed food of the present invention is used, and can be appropriately selected. For example, foods in which minced meat has traditionally been used include hamburger steak, minced meat cutlet, meatball, tantan meat miso, meat sauce, keema curry, meat pie, minced meat, dumplings, shumai, meat buns, meat stuffing, and the like are preferably exemplified. The method for producing the food product can be carried out according to ordinary processing procedures and recipes, except for using the soy protein processed food product of the present invention.

[0060] The amount of the soybean protein processed food used in the food is not particularly limited and can be appropriately selected depending on the type of food, etc. EXAMPLES

[0061] The present invention will be described below with reference to test examples, but the present invention is not limited to these in any way.

[0062] (Test Example 1) Soy protein processed foods were prepared according to the formulation shown in Table 1 below and the preparation method described below. [Preparation method] Soy sauce, mirin, yeast extract A, yeast extract B, fermented flavor liquid, spice composition A, other seasonings, and other additives were added to a kneader and mixed. After confirming that they were uniformly dispersed, soy protein and water were added and mixed while heating (heating temperature: 60°C, mixing time: 10 minutes). Furthermore, cellulose derivatives, oils and fats, processed starch, and water were added in sequence and mixed while heating. After the temperature reached 80°C (mixing time: 30 minutes), the mixture was placed in a Joule heating sterilizer and heat sterilized at 95°C (heat sterilization time: 1 minute) to prepare a soy protein processed food.

[0063] <Evaluation> Hamburger-like foods were prepared using the prepared soy protein processed foods according to the preparation method described below, and were evaluated according to the evaluation method described below. [Preparation method] Mix all the ingredients below together, knead lightly, and then roll into balls of 70g each. Add salad oil to a frying pan and fry each side for about 1 minute, then add water, cover and heat for about 4 minutes. -material- · Soybean protein processed food ··· 480g 180g finely chopped onion (sautéed) Bread crumbs 33g Seasonings (salt, black pepper) 2g

[0064] [Evaluation method] -Evaluation of soy odor masking strength- The evaluation was performed using the TI method. Specifically, the participants were asked to hold the prepared hamburger steak-like food in their mouths for 10 seconds, chew it, and then swallow it for 10 seconds. The intensity of the off-flavor and off-odor (soybean odor intensity) was evaluated for a total of 20 seconds. The results are shown in Figure 1. In addition, the degree of reduction in soybean odor, assuming the soybean odor of soy protein to be 100%, was evaluated according to the following evaluation criteria. The evaluation was carried out by six trained evaluators, and the most common evaluation points are shown in Table 1 below. The evaluation was reflected in the score as a comprehensive evaluation from the initial taste to the aftertaste. [Evaluation Criteria] 5 points: No soy odor (soy odor reduced by about 90-100%). 4 points: Almost no soy odor (soy odor reduced by 70% to less than 90%). 3 points: A slight soybean smell is noticeable (soybean smell reduced by 50% to less than 70%). 2 points: Soybean smell is noticeable (soybean smell reduced by 30% to less than 50%). 1 point: Very strong soybean odor (soybean odor reduced by less than 30%)

[0065] [Table 1]

[0066] (Test Example 2) Soy protein processed foods were prepared in the same manner as in Test Example 1, except that the compositions were as shown in Tables 2 to 4 below.

[0067] <Evaluation> A hamburger-like food was prepared in the same manner as in Test Example 1, except that the soy protein processed food obtained above was used, and the degree of reduction in the soy odor was evaluated when the soy odor of the soy protein was taken as 100%. The results are shown in Tables 2 to 4 below.

[0068] [Table 2]

[0069] [Table 3]

[0070] [Table 4]

[0071] (Test Example 3) Soy protein processed foods were prepared in the same manner as in Test Example 1, except that the compositions were as shown in Tables 5 and 6 below.

[0072] <Evaluation> A hamburger-like food was prepared in the same manner as in Test Example 1, except that the soy protein processed food obtained above was used, and the degree of reduction in the soy odor was evaluated when the soy odor of the soy protein was taken as 100%. The results are shown in Tables 5 to 6 below.

[0073] [Table 5]

[0074] [Table 6]

[0075] (Test Example 4) Soy protein processed foods were prepared in the same manner as in Test Example 1, except that the formulation was as shown in Table 7 below.

[0076] <Evaluation> A hamburger-like food was prepared in the same manner as in Test Example 1, except that the soy protein processed food obtained above was used, and the degree of reduction in the soy odor was evaluated when the soy odor of the soy protein was taken as 100%. The results are shown in Table 7 below.

[0077] [Table 7]

[0078] (Test Example 5) Soy protein processed foods were prepared in the same manner as in Test Example 1, except that the formulation was as shown in Table 8 below.

[0079] <Evaluation> A hamburger-like food was prepared in the same manner as in Test Example 1, except that the soy protein processed food obtained above was used, and the degree of reduction in the soy odor was evaluated when the soy odor of the soy protein was taken as 100%. The results are shown in Table 8 below.

[0080] [Table 8]

[0081] (Test Example 6) Soy protein processed foods were prepared in the same manner as in Test Example 1, except that the compositions were as shown in Tables 9 and 10 below.

[0082] <Evaluation> A hamburger-like food was prepared in the same manner as in Test Example 1, except that the soy protein processed food obtained above was used, and the degree of reduction in the soy odor was evaluated when the soy odor of the soy protein was taken as 100%. The results are shown in Tables 9 to 10 below.

[0083] [Table 9]

[0084] [Table 10]

[0085] (Test Example 7) Soy protein processed foods were prepared in the same manner as in Test Example 1, except that the formulation was as shown in Table 11 below.

[0086] <Evaluation> A hamburger-like food was prepared in the same manner as in Test Example 1, except that the soy protein processed food obtained above was used, and the degree of reduction in the soy odor was evaluated when the soy odor of the soy protein was taken as 100%. The results are shown in Table 11 below.

[0087] [Table 11]

[0088] (Test Example 8) Soy protein processed foods were prepared in the same manner as in Test Example 1, except that the compositions were as shown in Tables 12 to 14 below.

[0089] <Evaluation> Hamburger-like foods were prepared in the same manner as in Test Example 1, except that the soy protein processed food obtained above was used, and the degree of reduction in the soy odor was evaluated when the soy odor of the soy protein was taken as 100%. The results are shown in Tables 12 to 14 below.

[0090] [Table 12]

[0091] [Table 13]

[0092] [Table 14]

[0093] From the above results, it was confirmed that according to the present invention, a soy protein processed food can be obtained in which the off-flavors and off-odors derived from soy protein, particularly those in the middle and aftertaste, are reduced.

[0094] Details of the components used in the above test examples are as follows. · Soybean protein ··· Granular defatted soybean protein Yeast extract A: Yeast extract with a sodium content of 11,000 mg / 100 g Yeast extract B: Yeast extract with a sodium content of 7,300 mg / 100 g Yeast extract C: Yeast extract with a sodium content of 2,000 mg / 100 g Fermented flavor liquid Fermented products made from yeast and lactic acid bacteria, containing heat-treated yeast materials Spice composition A: ginger, nutmeg, fennel, cloves Spice composition B: Nutmeg, fennel Spice composition C: ginger, nutmeg, fennel Spice composition D: ginger, nutmeg, fennel, cinnamon Spice composition E: ginger, nutmeg, fennel, cumin Spice composition F: ginger, nutmeg, fennel, cardamom Spice composition G Ginger, nutmeg Spice composition H Ginger, fennel Spice Composition I Ginger, Cinnamon Spice composition J Nutmeg, cinnamon Spice composition K Cumin, cinnamon · Oils and fats · Rapeseed oil Cellulose derivatives Methylcellulose Modified starch Hydroxypropylated phosphate cross-linked starch

Claims

1. The soy protein processed food is characterized by containing soy protein, soy sauce, yeast extract, a fermented flavor liquid, and a spice composition.

2. 2. The soy protein processed food according to claim 1, comprising 10 to 22% by mass of the soy protein, 0.2 to 1.5% by mass of the soy sauce, 0.03 to 1% by mass of the yeast extract, 0.2 to 1% by mass of the fermented flavor liquid, and 0.05 to 0.8% by mass of the spice composition.

3. 3. The soy protein processed food according to claim 1, wherein the fermentation flavor liquid is a yeast and / or lactic acid bacteria fermentation product of a fermentation raw material containing a heat-treated yeast material.

4. 3. The soy protein processed food according to claim 1, wherein the spice composition contains at least two or more kinds selected from the group consisting of ginger, nutmeg, and fennel.

5. 3. The soy protein processed food according to claim 1 or 2, further comprising mirin or a similar ingredient, the content of which is greater than 0 mass % and 0.75 mass % or less.

6. A step of mixing soy protein, soy sauce, yeast extract, a fermented flavor liquid, and a spice composition to obtain a mixture; and heat-sterilizing the mixture by electrical heating using a Joule heating device.

7. A food product comprising the soybean protein processed food according to claim 1 or 2.

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