Off-flavor suppressing agent

Abstract

To provide a food material that suppresses off-flavor arising from heat treatment during the production process of a heated food or beverage containing a plant-based protein material.SOLUTION: It was discovered that one or more selected from the group consisting of organic acids or salts thereof meeting the requirements (A) and (B), when added to a heated food or beverage containing a plant-based protein material, can suppress the specific off-flavor arising from heat treatment during the production process of the heated food or beverage: (A) having one or two carboxyl groups in one molecule; and (B) having one hydroxyl group in one molecule.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an agent for suppressing off-flavors. [Background technology]

[0002] Vegetable protein materials can be consumed by vegetarians and are an excellent protein source that can replace animal protein materials. In addition, plant protein materials are sometimes used in food and beverage products for the purpose of protein supplementation. In recent years, the use of plant protein materials has been increasing in the development of processed foods that are mainly made of plant-derived materials, such as plant-based foods (hereinafter sometimes referred to as "PBF"). When producing such foods and beverage products, odors and strange flavors originating from the plant protein materials may be detected, and strange flavors may be generated by the heating process, which is one of the manufacturing processes for foods and beverage products that contain plant protein materials. For this reason, it is desirable to suppress the strange flavors.

[0003] Various techniques for suppressing such off-flavors have been disclosed. Patent Document 1 describes that the bitterness and off-flavor of bitter amino acids are improved by coexisting pectin with gluconic acid or a salt thereof. Patent Document 2 describes that triacylglycerol bound to a medium-chain fatty acid is effective in reducing the off-flavor characteristic of proteins during the production of protein beverages. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2016-198052 A [Patent Document 2] JP 2021-153486 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, these patent documents only describe the results of studies on specific amino acids and proteins, and it is unclear whether the same effects can be obtained for all vegetable protein materials. Furthermore, there is no description of the off-flavor that occurs when vegetable protein materials are blended and heated, making them of no use as reference.

[0006] Therefore, an object of the present invention is to provide a food material that suppresses the generation of off-flavors due to heat treatment during the production process of heated food and drink containing a vegetable protein material, and to provide a heated food and drink containing a vegetable protein material and suppressing the off-flavors. [Means for solving the problem]

[0007] In order to solve the above-mentioned problems, the inventors conducted extensive research and discovered that when one or more types selected from the group consisting of specific organic acids or their salts are added to heated food and beverages containing a vegetable protein material, the characteristic off-flavor that occurs due to the heat treatment during the manufacturing process of the heated food and beverages can be suppressed, thereby completing the present invention.

[0008] That is, the present invention provides (1) An off-flavor suppressant comprising, as an active ingredient, one or more organic acids or salts thereof that satisfy the following requirements (A) and (B): (A) having one or two carboxyl groups in one molecule; (B) having one hydroxy group per molecule, (2) The off-flavor suppressant according to (1), wherein the off-flavor is an off-flavor generated by heat treatment during the production process of the heated food or drink containing a vegetable protein material. (3) The off-flavor suppressant according to (1) or (2), wherein the organic acid is one or more selected from the group consisting of lactic acid, hydroxybutyric acid and malic acid. (4) A heated food or drink containing a vegetable protein material, the food or drink containing, as an active ingredient, one or more selected from the group consisting of organic acids or salts thereof that satisfy the following requirements (A) and (B), in an amount of 0.1 to 100 parts by weight per 100 parts by weight of the vegetable protein material: (A) having one or two carboxyl groups in one molecule; (B) having one hydroxy group per molecule, (5) A method for producing a heated food or drink containing a vegetable protein material, comprising the steps of: mixing at least a vegetable protein material with one or more organic acids or salts thereof that satisfy the following requirements (A) and (B) in an amount of 0.1 to 100 parts by weight per 100 parts by weight of the vegetable protein material; and heat-treating the mixture. (A) having one or two carboxyl groups in one molecule; (B) having one hydroxy group per molecule, (6) A method for producing a heated food or drink containing a vegetable protein material, the method comprising, after a heat treatment step, a step of mixing one or more organic acids or salts thereof that satisfy the following requirements (A) and (B): (A) having one or two carboxyl groups in one molecule; (B) having one hydroxy group per molecule, (7) A vegetable protein material, comprising a step of blending and mixing, as a raw material for the vegetable protein material, one or more organic acids or salts thereof that satisfy the following requirements (A) and (B): (A) having one or two carboxyl groups in one molecule; (B) having one hydroxy group per molecule, (8) A heated food or drink comprising the vegetable protein material according to (7). (9) A method for producing a vegetable protein material, comprising the step of blending and mixing, as a raw material for the vegetable protein material, one or more organic acids or salts thereof that satisfy the following requirements (A) and (B): (A) having one or two carboxyl groups in one molecule; (B) having one hydroxy group per molecule, (10) A method for suppressing an off-flavor generated by a heat treatment in a production process of a heated food or drink containing a vegetable protein material, by adding to the heated food or drink one or more selected from the group consisting of organic acids or salts thereof that satisfy the following requirements (A) and (B): (A) having one or two carboxyl groups in one molecule; (B) having one hydroxy group per molecule, This is regarding. Effect of the Invention

[0009] According to the present invention, it is possible to obtain heated food or drink containing a vegetable protein material, in which the characteristic off-flavor generated by heat treatment during the production process of the heated food or drink is suppressed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be specifically described below. When the upper and lower limits of a numerical range are shown, the upper and lower limits can be appropriately combined, and the numerical range obtained thereby is also disclosed.

[0011] (Heated foods and beverages containing vegetable protein ingredients) The heated food and drink of the present invention is not particularly limited as long as it contains a vegetable protein material and includes a heat treatment process during the manufacturing process of the heated food and drink. Specific examples of the heated food and drink include hamburger steak, patty, meatball, nugget, meatball, ham, salami, sausage, dumpling, shumai, meat bun, xiaolongbao, minced meat cutlet, croquette, frankfurter, American hot dog, meat pie, ravioli, lasagna, meatloaf, rolled cabbage, meat stuffed products such as peppers and lotus root, minced meat, curry, keema curry, meat sauce, and other cooked and processed foods, tablet candy, jelly, gummy, candy, and powdered foods that consumers dissolve and drink such as beverages, soft drinks, high-protein beverages, and protein drinks, bread, baked goods, etc. Processed foods such as jerky and sliced ​​meat for BBQ are also included in the present invention. The heated food and drink also includes frozen products, refrigerated products, dried products, and retort products.

[0012] (vegetable protein material) The effects of the present invention can be preferably obtained when the vegetable protein material according to the present invention is contained in the heated food or drink at 0.5% by weight or more (dry weight). More preferably, the vegetable protein material is contained at 1% by weight or more, 2% by weight or more, 3% by weight or more, 5% by weight or more, 7% by weight or more, 8% by weight or more, or 10% by weight or more. Depending on the blending amount of the vegetable protein material, the off-flavor generated by the heat treatment during the manufacturing process of the heated food or drink may tend to become stronger.

[0013] The vegetable protein material according to the present invention may be a textured vegetable protein material, a powdered vegetable protein material, a vegetable peptide material, or vegetable milk such as soy milk or oat milk. The vegetable protein material may be used in combination of two or more of the vegetable protein materials according to the design and concept of the product to be developed. More preferably, the vegetable protein material is a textured vegetable protein material, a powdered vegetable protein material, and even more preferably, a textured vegetable protein material. The vegetable protein material is not particularly limited as long as it is derived from a plant. Examples of the vegetable protein material include soybeans, peas, mung beans, chickpeas, rapeseed, cottonseed, peanuts, sesame, safflower, corn, safflower, oilseeds such as palm, almond, and coconut, and grain seeds such as rice, barley, and wheat. In the present invention, the vegetable protein material is preferably made mainly from beans, and more preferably made mainly from soybeans.

[0014] The textured vegetable protein material that can be used as the vegetable protein material is obtained by blending vegetable protein materials and texturing them under high temperature and high pressure using an extrusion molding machine such as an extruder. The shape of the material can be granular, fibrous, flake, sliced, sliced ​​meat, membrane, etc. Examples of vegetable protein materials include crushed plants, extracted proteins, concentrated proteins, and isolated proteins. Examples of vegetable protein materials include rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soy flour, full fat soy flour, defatted soy flour, concentrated soy protein, isolated soy protein, isolated pea protein, and isolated mung bean protein. Although there are products that are reconstituted with water and distributed, it is preferable to use a dried product (water content of 10% by weight or more) in the present invention. In addition, a soy material textured by squeezing tofu is also suitable for the present invention. The textured vegetable protein material can be used by appropriately selecting a product of any shape and size according to the desired product form. Product forms called soy meat and soy puffs can also be used. The textured vegetable protein material may be pulverized into a shape suitable for the product form before use. The protein content in the textured plant protein material is preferably 30% by weight or more, more preferably 35% by weight or more, 40% by weight or more, 45% by weight or more, or 50% by weight or more, based on the dry weight of the material.

[0015] The powdered vegetable protein material that can be used as the vegetable protein material is a powder made from the above-mentioned plant-derived raw material, and contains 50% by weight or more of protein per solid content after defatting. Commercially available powdered vegetable protein materials can be appropriately selected and used. In addition, the powdered vegetable protein material can be powdered by adding fats and oils in advance to increase dispersibility in dough. Furthermore, in the present invention, emulsion curds and other oil-in-water emulsions that have been given the function of binding and binding doughs can also be used. In this case, a powdered soy protein material made mainly from soybeans is also suitable. The emulsion curds referred to here refer to homogenized emulsions that contain a powdered vegetable protein material, water, fats and oils, etc.

[0016] The vegetable peptide material usable as the vegetable protein material is, for example, a product obtained by decomposing whole soybeans, defatted soybean flakes, soy milk, isolated soybean protein, alcohol-extracted soybean protein, whey protein, etc., with proteolytic enzymes. If necessary, a glycolytic enzyme, a fat-decomposing enzyme, etc. may be used, and the enzyme used may be a purified enzyme or a crude enzyme. In addition, a method using a plurality of proteolytic enzymes, a batch or continuous enzymatic decomposition method, a method in which the substrate raw material is previously denatured by heating, etc., may be appropriately selected. Then, impurities and precipitates may be removed by centrifugation, filtration, acid treatment, etc., if necessary, and further steps such as sterilization, concentration, drying, etc. may be performed.

[0017] The heated food or drink of the present invention may contain an animal material. The animal material here refers to meat and / or animal fat. The meat here refers to the meat of birds and animals such as beef, pork, chicken, horse, sheep, deer, boar, turkey, duck, ostrich, and whale, and these may be used alone or in combination of two or more. The part and shape of the meat used are not particularly limited. When meat is used in the heated food or drink, the amount used is preferably 30% by weight or less in the heated food or drink. More preferably, it is 25% by weight or less, 20% by weight or less, and even more preferably, it is 15% by weight or less, 10% by weight or less, 8% by weight or less, 5% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, or 0% by weight. The amount of meat used may be appropriately determined depending on the quality and concept required for the product. In view of the purpose of the present invention, it is preferable that meat is not used in the heated food or drink. The animal fat referred to here refers to fats and oils isolated or extracted from the above-mentioned poultry and animal meat. When animal fat is used in the heated food or drink, the amount used is preferably 30% by weight or less in the heated food or drink. More preferably, it is 25% by weight or less, 20% by weight or less, and even more preferably, it is 15% by weight or less, 13% by weight or less, 10% by weight or less, 8% by weight or less, 5% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, or 0% by weight. The amount of meat or animal fat used may be appropriately determined according to the quality and concept required for the product. For example, if the processed food is meatless or does not use animal ingredients, the meat or animal fat is not used at all. In view of the purpose of the present invention, it is desirable to use an embodiment in which animal fat is not used in the heated food or drink.

[0018] (Other Ingredients) Various substances can be added to the heated food and drink of the present invention as long as they do not affect the flavor or physical properties, and examples of such substances are given below: sugars, nutritional components (amino acids, vitamins, minerals, etc.), alcoholic beverages, salts, taste components (including saltiness, umami, etc.), fruit juice (including concentrates), fruit pulp, vegetables, vegetable juice (including concentrates), purees, extracts, sweeteners, high-intensity sweeteners (sucralose, acesulfame K, aspartame, neotame, saccharin, sodium saccharin, thaumatin, stevia, glycyrrhizin, monellin, alitame, dibasic glycyrrhizinate, etc.). Examples of suitable additives include: thorium, bittering agents (iso-alpha acids, low hops, hexahops, tetrahops, etc.), acidulants, coloring agents (safflower yellow, caramel color, gardenia color, fruit juice color, vegetable color, synthetic color, etc.), food additives (dietary fiber, excipients, pH adjusters, preservatives, antioxidants (vitamin C, vitamin E, extracted tocopherol, etc.), thickeners, stabilizers, thickening agents, etc.), active ingredients or additives in pharmaceuticals, quasi-drugs, or cosmetics, etc.

[0019] (odd taste) The "off-flavor" according to the present invention refers to an unpleasant flavor such as bitterness or astringency that occurs when a vegetable protein material is mixed with the raw materials of a heated food or drink and the heated food or drink is subjected to a heat treatment, which is one of the manufacturing steps of the heated food or drink. In the present invention, a material that can suppress the off-flavor is defined as an off-flavor suppressor. The heating referred to here refers to all steps in which heating is performed in the manufacturing of the heated food or drink, but details will be described later. The off-flavor referred to here is not an off-flavor that the vegetable protein material itself has. For example, when a soy protein material is used, the favorable flavor and unfavorable flavor (grassy odor, grain odor) of the soybean itself are felt similarly before and after heating, although the intensity differs. In other words, it is a flavor felt regardless of whether heating is performed or not. On the other hand, the bitterness and astringency that are not present in a heated food or drink containing a soy protein material before heating and that occur after heating are the off-flavors according to the present invention. The off-flavor suppressor of the present invention can suppress the off-flavor whether it is added before or after the heat treatment in the manufacturing step of the heated food or drink.

[0020] (Organic acids and their salts) The off-flavor suppressant of the present invention contains, as an active ingredient, one or more selected from the group consisting of organic acids or salts thereof which satisfy the following requirements (A) and (B): (A) Contains one or two carboxy groups per molecule. (B) Contains one hydroxy group per molecule. Specific examples of the off-flavor suppressant include one or more selected from the group consisting of lactic acid, hydroxybutyric acid, malic acid, and salts thereof. Preferably, the off-flavor suppressant is one or more selected from the group consisting of lactic acid, hydroxybutyric acid, and salts thereof. More preferably, it is one or more selected from the group consisting of hydroxybutyric acid and salts thereof. By using an organic acid within this range in a heated food or drink containing a vegetable protein material, it is possible to appropriately suppress the off-flavor that occurs during the heat treatment during the manufacturing process of the heated food or drink. On the other hand, if an organic acid outside this range is used, the effect of suppressing the off-flavor may be weak, the off-flavor may be enhanced, or a change in color tone may occur.

[0021] Hydroxybutyric acid exists as 2-hydroxybutyric acid (α-hydroxybutyric acid), 3-hydroxybutyric acid (β-hydroxybutyric acid), and 4-hydroxybutyric acid (γ-hydroxybutyric acid), which differ in the position of the hydroxyl group bond. All hydroxybutyric acids have the effect of suppressing off-flavors generated by heat treatment during the manufacturing process of heated food and drink containing vegetable protein materials. Hydroxybutyric acid has useful functions, such as being a major substance of ketone bodies, which are the main component of energy metabolism in the body (3-hydroxybutyric acid), and exhibiting an inhibitory effect on the central nervous system (4-hydroxybutyric acid). In particular, 3-hydroxybutyric acid functions as an energy substrate, and ketone bodies act as physiologically active substances, and have characteristics different from other organic acids. In addition to useful functionality, taking into consideration ease of availability, etc., the off-flavor suppressant is most preferably 3-hydroxybutyric acid.

[0022] The off-flavor suppressant of the present invention is preferably contained in an amount of 0.005 parts by weight or more and 3 parts by weight or less per 100 parts by weight of heated food or drink. More preferably, the lower limit is 0.01 parts by weight or more, 0.05 parts by weight or more, 0.1 parts by weight or more, or 0.2 parts by weight or more. Also, more preferably, the upper limit is 2.5 parts by weight or less, 2 parts by weight or less, 1.8 parts by weight or less, 1.5 parts by weight or less, 1.3 parts by weight or less, 1.2 parts by weight or less, or 1 part by weight or less. By having the content of the off-flavor suppressant within this range, it is possible to appropriately suppress off-flavors that arise during the heat treatment in the manufacturing process of the heated food or drink.

[0023] The off-flavor suppressant of the present invention is preferably contained in an amount of 0.1 parts by weight or more and 100 parts by weight or less per 100 parts by weight of the vegetable protein material. More preferably, the lower limit is 0.5 parts by weight or more, 1 part by weight or more, 1.5 parts by weight or more, 2 parts by weight or more, 3 parts by weight or more, 4 parts by weight or more, or 5 parts by weight or more. Also, more preferably, the upper limit is 50 parts by weight or less, 45 parts by weight or less, 40 parts by weight or less, 35 parts by weight or less, 30 parts by weight or less, 25 parts by weight or less, or 20 parts by weight or less. By having the content of the off-flavor suppressant within this range, it is possible to appropriately suppress off-flavors that arise during heat treatment in the manufacturing process of the heated food or drink.

[0024] A method for producing a heated food or drink containing the vegetable protein material of the present invention will now be described. The heated food and drink containing the vegetable protein material of the present invention can be prepared by a prescribed method. Specifically, it is obtained through a process including a mixing step of the raw materials, a processing step of processing the mixture obtained in the mixing step, a heat treatment step of heating the mixture, a heat sterilization step such as retort sterilization, and a refrigeration or freezing step of the product. The processing step also includes a homogenization step, a molding step, etc. Also included in the prescribed method is re-cooking a refrigerated or frozen product at a restaurant or at home.

[0025] The present invention includes a heat treatment step in the production of heated food and drink containing a vegetable protein material. The heating method referred to here can be appropriately selected from various known methods. Known methods include wet heating, dry heating, electromagnetic induction heating, and dielectric heating. The heating step can be appropriately selected from various known methods. Known heating steps include heating, steaming, boiling, roasting, baking, frying, sterilization, and the like. In the above heating, the heating temperature is preferably 80°C or higher. More preferably, the lower limit is 85°C or higher, 90°C or higher, or 100°C or higher. More preferably, the upper limit is 130°C or lower, 125°C or lower, or 121°C or lower. The F value (see Antibacterial and Antifungal Handbook, p. 642 (Gihodo Publishing), edited by the Japan Society for Antibacterial and Antifungal Agents) is preferably 4 minutes or higher. More preferably, it is 5 minutes or higher, 10 minutes or higher, 20 minutes or higher, or 30 minutes or higher. This F value specifies the sterilization temperature of retort foods, and 121°C (250°F) for 1 minute is defined as F value = 1. By sterilizing under such conditions, the risk of microorganisms can be sufficiently reduced. When the heated food or drink is heated, the effect of the present invention can be fully exhibited even if pressure is applied as necessary.

[0026] Heating in the sterilization step also corresponds to the heating according to the present invention. The sterilization method referred to here can be appropriately selected from various known methods. Examples of known methods include retort sterilization, low temperature long time sterilization (LTLT manufacturing method), high temperature short time sterilization (HTST manufacturing method), ultra-high temperature sterilization (UHT), and ultra-high temperature sterilization (LL). There are also no particular limitations on the heating device or heating method, and known methods can be used, such as direct heating methods such as a steam injection type in which steam is directly blown in and a steam infusion type in which a beverage is heated by injecting it into steam, and an indirect heating method using a surface heat exchanger such as a plate or tube.

[0027] The method of including the off-flavor suppressant in the production of the heated food or drink is not particularly limited. Specifically, the off-flavor suppressant may be mixed with other raw materials used in the heated food or drink. Alternatively, the heated food or drink can be obtained by first mixing an organic acid, which is an active ingredient of the off-flavor suppressant, with the vegetable protein material and then mixing the mixture with other raw materials used in the heated food or drink. The off-flavor suppressant can also be added after the heat treatment step of the heated food or drink. In addition, when the textured vegetable protein material is used after being pulverized, the effect of the present invention can be achieved even if the textured vegetable protein material is rehydrated with water, the off-flavor suppressant is added, and then pulverized. When the salt of the organic acid is not used, the pH may be adjusted to a predetermined value according to the design of the heated food or drink after the organic acid is added. In addition, the organic acid may be neutralized in advance to form an organic acid salt, and then mixed with other raw materials of the heated food or drink. The off-flavor suppressant can also exert an off-flavor suppressing effect when used in combination with other organic acids. The pH adjustment can be performed at a timing according to the manufacturing method of the heated food or drink. As the pH adjuster, substances classified as food additives can be used.

[0028] In one embodiment, the off-flavor suppressant can be included during the production of the vegetable protein material to the extent that it does not affect production. By using a vegetable protein material containing the off-flavor suppressant in the heated food or drink, it is possible to obtain a heated food or drink in which the off-flavor is suppressed even when the heated food or drink is subjected to a heat treatment during the production process of the heated food or drink. More preferably, the vegetable protein material is a textured vegetable protein material. As a specific example, the off-flavor suppressant can be blended as a raw material for the textured vegetable protein material to produce a textured vegetable protein material containing the off-flavor suppressant. By blending this textured vegetable protein material in the heated food or drink, it is possible to obtain a heated food or drink in which the off-flavor generated by the heat treatment during the production process of the heated food or drink is suppressed. EXAMPLES

[0029] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0030] (Plant protein ingredient / pH adjuster) The materials used in each study are as follows: Soy protein material A: "Fujinic Ace 500" (structured soy protein material, manufactured by Fuji Oil Co., Ltd.) Soy protein material B: "Fujipro CL" (powdered soy protein material, manufactured by Fuji Oil Co., Ltd.) Soy protein ingredient C: "Hinute AM" (soy peptide, manufactured by Fuji Oil Co., Ltd.) pH adjuster: "Sodium carbonate" (Kishida Chemical Co., Ltd.)

[0031] (Organic acids and their salts) The organic acids and their salts used in each study are shown in the table. Commercially available organic acids were used. Organic acid salts were obtained by neutralizing organic acids with sodium hydroxide, calcium hydroxide, or magnesium hydroxide.

[0032] <Study 1: Production and evaluation of heated foods and beverages containing textured soy protein ingredients> All the raw materials shown in Table 2 were placed in a bowl and stirred with a spatula for 1 minute (product temperature 25°C). The homogenized heated food and drink were placed in a retort pouch and heat sterilized at 121°C for 30 minutes. The obtained heated food and drink containing textured soy protein material was used to evaluate the "unnatural flavor in heated food and drink" described below. A flavor evaluation was carried out by six experienced panelists, and those scoring 3 points or more were deemed to pass by consensus of the panelists. In addition, the "flavor of organic acids in heated food and drink" was also evaluated according to the following evaluation criteria. Reference Example 1-1 was not heated, and Comparative Example 1-1 was Reference Example 1-1 heated. The results are shown in Table 1. The tea extract used was "Sunphenon-90S" manufactured by Taiyo Kagaku Co., Ltd.

[0033] (Evaluation criteria for off-flavors in heated foods and beverages) 7 points: No off-flavor was detected at all compared to Comparative Example 1-1. 6 points: Compared with Comparative Example 1-1, the flavor was considerably weaker and almost no off-flavor was detected. 5 points: Compared with Comparative Example 1-1, it was weak and had a slight strange flavor. 4 points: Compared to Comparative Example 1-1, a slightly unusual flavor was detected, although it was weak. 3 points: Compared to Comparative Example 1-1, a slightly unusual flavor was detected, although it was weak, but it was at a level that did not pose a problem in terms of product quality. 2 points: A strange flavor was felt, although it was weaker than that of Comparative Example 1-1. 1 point: An unusual flavor was felt similar to that of Comparative Example 1-1.

[0034] (Evaluation criteria for the flavor of organic acids in heated foods and beverages) 5 points: The taste of organic acids was not detected at all, and the original flavor of the food was not affected at all. 4 points: The taste of organic acids was very slight, but the original flavor of the food was not affected. 3 points: A slight organic acid flavor was detectable, but the original flavor of the food was not compromised, and the product quality was not at a level that caused any problems. 2 points: The taste of organic acids was noticeable, and the original flavor of the food was lost. 1 point: The taste of organic acids was strong, and the original taste of the food was greatly diminished.

[0035] TIFF2025069730000001.tif255165

[0036] As can be seen from the examples and comparative examples in Table 1, when a specific amount of one or more selected from the group consisting of hydroxycarboxylic acids having one or two carboxy groups and one hydroxy group in one molecule or salts thereof was contained, the off-flavors generated by heat treatment during the manufacturing process of heated foods and beverages containing a textured soy protein material could be suitably suppressed. In particular, lactic acid, 3-hydroxybutyric acid, or salts thereof tended to have a strong off-flavor suppressing effect, with 3-hydroxybutyric acid or salts thereof having the strongest off-flavor suppressing effect. Furthermore, even when lactic acid, 3-hydroxybutyric acid or a salt thereof was added to the heated food or drink and subjected to a heat treatment, the flavor of the organic acid was hardly felt, and the original flavor of the heated food or drink was hardly impaired. In particular, the flavor of the organic acid was hardly felt in the case of 3-hydroxybutyric acid or a salt thereof, and the original flavor of the heated food or drink was not impaired.

[0037] In addition, after heating a heated food or drink with the same composition as in Comparative Example 1-1, sodium lactate was added in the same amount as in Example 1-1 (Example 1-23). ​​As a result, Example 1-23 was rated as having a 5-point rating for off-flavor suppression and a 5-point rating for the flavor of the organic acid. This shows that the off-flavor suppression effect is equivalent to that of Example 1-1, and that the timing of adding the off-flavor suppressant does not matter. It also shows that the off-flavor suppressant suppresses off-flavors that occur during the heat treatment during the manufacturing process of heated food or drink containing a vegetable protein material, even if the off-flavor suppressant has not come into contact with the vegetable protein material before heating. In Comparative Example 1-17, the effect of suppressing the off-flavor by using an antioxidant in combination was examined. As a result, even when gluconic acid and tea extract were used in combination, the off-flavor was felt similar to that in Comparative Example 1-1, and no suppression effect was observed. Furthermore, compared with Comparative Example 1-8 in which the same amount of gluconic acid was used, the off-flavor was felt stronger and tended to worsen.

[0038] <Study 2: Production and evaluation of heated foods and beverages containing textured soy protein ingredients heated at different temperatures> All the raw materials were placed in a bowl in the same blending amounts as in Reference Example 1-1 and Example 1-1, and stirred with a spatula for 1 minute (product temperature 25°C) to obtain the heated food and drink of Reference Example 2-1, Comparative Example 2-1, and Example 2-1. The heated food and drink that became uniform was placed in a retort bag and heat sterilized at (a) 80°C for 120 minutes or (b) 100°C for 60 minutes. The obtained heated food and drink containing a textured soy protein material was used to evaluate the "off-flavor in heated food and drink" and "flavor of organic acids in heated food and drink" shown in Study 1 according to the same criteria as Study 1. A flavor evaluation was performed by six experienced panelists, and heated food and drink with an evaluation of 3 points or more was deemed to pass by the panelists' consensus. Reference Example 2-1 was not heated, and Comparative Example 2-1 was heated Reference Example 2-1.

[0039] When Comparative Example 2-1 was heated under the condition (a), the off-flavor rating was 2 points and the organic acid flavor rating was 5 points. On the other hand, when Example 2-1 was heated under the condition (a), the off-flavor rating was 5 points and the organic acid flavor rating was 5 points. Furthermore, when Comparative Example 2-1 was heated under the condition (b), the off-flavor rating was 2 points and the organic acid flavor rating was 5 points. When Example 2-1 was heated under the condition (b), the off-flavor rating was 5 points and the organic acid flavor rating was 5 points. These results demonstrated that the off-flavor suppressor can suppress the off-flavor generated during the heat treatment in the manufacturing process of heated food and drink containing a vegetable protein material, even if the heating temperature is different.

[0040] <Study 3: Production and evaluation of heated foods and beverages containing powdered soy protein ingredients> All the raw materials shown in Table 2 were placed in a juicer mixer and mixed at 25°C for 3 minutes. Then, the raw materials were placed in a retort pouch and heat sterilized at 121°C for 30 minutes. The obtained heated food and drink containing powdered soy protein material was used to evaluate the "off-flavor in heated food and drink" and the "flavor of organic acids in heated food and drink" in Study 1 using the same criteria as Study 1. A flavor evaluation was carried out by six experienced panelists, and heated food and drink with an evaluation of 3 points or more was deemed to pass by the panelists. Reference Example 3-1 was not heated, and Comparative Example 3-1 was Reference Example 3-1 that was heated. The results are shown in Table 2.

[0041] TIFF2025069730000002.tif218163

[0042] As can be seen from the examples and comparative examples in Table 2, when a specific amount of one or more selected from the group consisting of hydroxycarboxylic acids having one or two carboxy groups and one hydroxy group per molecule or salts thereof was added, the bitterness generated by heat treatment during the manufacturing process of heated foods and beverages containing a powdered soy protein material was effectively suppressed. In particular, lactic acid, 3-hydroxybutyric acid, or salts thereof tend to have a strong off-flavor suppressing effect, and the inclusion of 3-hydroxybutyric acid or a salt thereof showed the strongest off-flavor suppressing effect. Furthermore, even when lactic acid, 3-hydroxybutyric acid or a salt thereof was added to the heated food or drink and subjected to a heat treatment, the flavor of the organic acid was hardly felt, and the original flavor of the heated food or drink was hardly impaired. In particular, the original flavor of the heated food or drink was not impaired by 3-hydroxybutyric acid or a salt thereof.

[0043] In addition, after heating a food with the same composition as in Comparative Example 3-1, sodium lactate was added in the same amount as in Example 3-1 (Example 3-15). As a result, the flavor evaluation of the off-flavor in Example 3-15 was 5 points, and the flavor evaluation of the organic acid was 5 points. This shows that the off-flavor suppressing effect is equivalent to that of Example 3-1, and the timing of adding the off-flavor suppressant does not matter. It can also be said that this shows that even if the off-flavor suppressant has not come into contact with the vegetable protein material before heating, it can suppress the off-flavor generated during the heat treatment during the manufacturing process of heated food and drink containing a vegetable protein material.

[0044] <Study 4: Production and evaluation of heated foods and beverages containing soybean peptides> All the raw materials shown in Table 3 were placed in a juicer mixer and mixed at 25°C for 3 minutes. Then, they were placed in a retort pouch and heat sterilized at 121°C for 30 minutes. The obtained heated food and drink containing soybean peptides were used to evaluate the "off-flavor in heated food and drink" and "flavor of organic acids in heated food and drink" in Study 1 using the same criteria as Study 1. A flavor evaluation was carried out by six experienced panelists, and heated food and drink with an off-flavor rating of 3 points or more was deemed to pass by the panelists. Reference Example 4-1 was not heated, and Comparative Example 4-1 was Reference Example 4-1 that was heated. The results are shown in Table 3.

[0045] TIFF2025069730000003.tif229157

[0046] As can be seen from the examples and comparative examples in Table 3, when a specific amount of one or more selected from the group consisting of hydroxycarboxylic acids having one or two carboxy groups and one hydroxy group per molecule or salts thereof was added, the bitterness generated by the heat treatment during the manufacturing process of the heated soybean peptide-containing food or drink could be suitably suppressed. In particular, lactic acid, 3-hydroxybutyric acid or salts thereof tend to have a strong off-flavor suppressing effect, and the inclusion of 3-hydroxybutyric acid or a salt thereof showed the strongest off-flavor suppressing effect. Furthermore, even when lactic acid, 3-hydroxybutyric acid or a salt thereof was added to the heated food or drink and subjected to a heat treatment, the flavor of the organic acid was hardly felt, and the original flavor of the heated food or drink was hardly impaired. In particular, the original flavor of the heated food or drink was not impaired by 3-hydroxybutyric acid or a salt thereof.

[0047] In addition, after heating a food with the same composition as in Comparative Example 4-1, sodium lactate was added in the same amount as in Example 4-1 (Example 4-17). As a result, the flavor evaluation of the off-flavor in Example 4-17 was 5 points, and the flavor evaluation of the organic acid was 5 points. This shows that the off-flavor suppressing effect is equivalent to that of Example 4-1, and the timing of adding the off-flavor suppressant does not matter. It can also be said that this shows that even if the off-flavor suppressant has not come into contact with the vegetable protein material before heating, it can suppress the off-flavor generated during the heat treatment during the manufacturing process of heated food and drink containing a vegetable protein material.

[0048] <Study 5: Production of textured soy protein material, production of heated food and drink, and their evaluation> 97.6 parts of defatted soybeans and 2.4 parts of sodium lactate were mixed, and 40 parts of water was added and mixed to prepare a mixture. The mixture was subjected to heating and pressure treatment in an extruder (manufactured by Kowa Kogyo Co., Ltd.), and a textured soy protein material containing an off-flavor suppressant was obtained. In addition, a textured soy protein material containing no off-flavor suppressant and prepared with 100 parts of defatted soybeans and 40 parts of water without sodium lactate was also prepared. The extruder was a twin-screw type, and the operating conditions were as follows: screw rotation speed 200 rpm, barrel inlet temperature 80°C, central temperature 120°C, outlet temperature 150°C, die hole diameter 5 mm, powder raw material flow rate 30 kg / hour. The sodium lactate used in this study had one carboxyl group and one hydroxyl group.

[0049] The heated food and drink was prepared using the above-mentioned textured soy protein material. The preparation method was the same as in Study 1, and 20.5% of the textured soy protein material containing the off-flavor suppressant and 79.5% of water were placed in a bowl and stirred with a spatula for 1 minute (product temperature 25°C). The homogenized heated food and drink was placed in a retort bag and heat sterilized at 121°C for 30 minutes (Example 5). The obtained heated food and drink containing the textured soy protein material was evaluated using the same evaluation items and criteria as in Study 1. Flavor evaluation was performed by five experienced panelists. The heated food and drink containing the textured soy protein material without off-flavor suppressant and not heat sterilized was Reference Example 5, and Reference Example 5 heat sterilized was Comparative Example 5. In this study, the amount of organic acid salt per 100 parts by weight of the heated food and drink was 0.5 parts by weight, and the amount of organic acid salt per 100 parts by weight of the vegetable protein material was 2.5 parts by weight.

[0050] The flavor evaluation of Example 5 for off-flavor was 5 points, since a slight off-flavor was detected compared to Comparative Example 5. In addition, the flavor evaluation of organic acids was 5 points, since no flavor derived from organic acids was detected at all and the original flavor of the heated food or drink was not impaired at all.

[0051] From the above results, it was confirmed that when one or more selected from the group consisting of hydroxycarboxylic acids or their salts having one or two carboxyl groups and one hydroxyl group per molecule were added to heated foods and beverages containing a wide range of vegetable protein materials, the off-flavors generated by the heat treatment during the manufacturing process of the heated foods and beverages could be suppressed. In addition, it was also confirmed that the incorporation of the off-flavor suppressant did not affect the flavor of the off-flavor suppressant itself, and did not impair the original flavor of the heated foods and beverages. [Industrial Applicability]

[0052] According to the present invention, by incorporating an organic acid or its salt having a specific side chain, it is possible to obtain heated food or beverages containing vegetable protein materials in which the off-flavors that arise due to heat treatment during the manufacturing process of the heated food or beverages are suppressed.

Claims

1. An off-flavor suppressant comprising, as an active ingredient, one or more organic acids or salts thereof that satisfy the following requirements (A) and (B): (A) Each molecule has one or two carboxyl groups. (B) Each molecule has one hydroxy group.

2. 2. The off-flavor suppressor according to claim 1, wherein the off-flavor is an off-flavor generated by heat treatment during the production process of the heated food or drink containing a vegetable protein material.

3. 3. The off-flavor suppressor according to claim 1, wherein the organic acid is at least one selected from the group consisting of lactic acid, hydroxybutyric acid and malic acid.

4. A heated food or beverage containing a vegetable protein material, comprising an off-flavor suppressor having as an active ingredient one or more selected from the group consisting of organic acids or salts thereof satisfying the following requirements (A) and (B), in an amount of 0.1 to 100 parts by weight per 100 parts by weight of the vegetable protein material. (A) Each molecule has one or two carboxyl groups. (B) Each molecule has one hydroxy group.

5. The present invention provides a method for producing a heated food or beverage containing a vegetable protein material, comprising the steps of: mixing at least a vegetable protein material with one or more organic acids or salts thereof that satisfy the following requirements (A) and (B) in an amount of 0.1 to 100 parts by weight per 100 parts by weight of the vegetable protein material; and heat-treating the mixture. (A) Each molecule has one or two carboxyl groups. (B) Each molecule has one hydroxy group.

6. A method for producing heated food or beverage containing a vegetable protein material, comprising, after a heat treatment step, a step of mixing one or more organic acids or salts thereof that satisfy the following requirements (A) and (B): (A) Each molecule has one or two carboxyl groups. (B) Each molecule has one hydroxy group.

7. A vegetable protein material comprising: a step of blending and mixing, as a raw material for the vegetable protein material, one or more organic acids or salts thereof which satisfy the following requirements (A) and (B): (A) Each molecule has one or two carboxyl groups. (B) Each molecule has one hydroxy group.

8. A heated food or drink comprising the vegetable protein material according to claim 7.

9. A method for producing a vegetable protein material, comprising the step of blending and mixing, as raw materials for the vegetable protein material, one or more organic acids or salts thereof which satisfy the following requirements (A) and (B): (A) Each molecule has one or two carboxyl groups. (B) Each molecule has one hydroxy group.

10. A method for suppressing off-flavors that occur due to heat treatment in the production process of heated food or beverages containing a vegetable protein material, by including in the heated food or beverage one or more selected from the group consisting of organic acids or salts thereof that satisfy the following requirements (A) and (B): (A) Each molecule has one or two carboxyl groups. (B) Each molecule has one hydroxy group.

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