Soybean-derived-powder-containing food, soybean-derived-powder-containing seasoning liquid, and flavor enhancer for soybean-derived-powder-containing food

Abstract

To provide a soybean-derived-powder-containing food in which unpleasant odors derived from vegetable protein are suppressed; a soybean-derived-powder-containing seasoning liquid; a method for enhancing the flavor of a soybean-derived-powder-containing food which makes it possible to suppress unpleasant odors derived from vegetable protein; and a flavor enhancer for a soybean-derived-powder-containing food.SOLUTION: In a food or a seasoning liquid containing a soybean-derived powder, 3.75 to 100 pts.mass in total of pregelatinized rice flour having a pregelatinization ratio of 23% or more, pregelatinized starch derived from rice flour having a pregelatinization ratio of 23% or more, or both of these, is added as a flavor enhancer with respect to 100 pts.mass of the soybean-derived powder.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food containing soybean-derived powder, a seasoning liquid containing soybean-derived powder, a method for improving the flavor thereof, and a flavor improver for a food containing soybean-derived powder. [Background technology]

[0002] In recent years, the components contained in soybeans have been attracting attention from the perspectives of nutrition and health. Soybean protein, a type of soybean processed product, has expanded its applications, being used in a variety of foods, including confectioneries, beverages, and meat substitutes, in addition to its traditional uses as a bulking agent and binder for processed meat and seafood products. However, powders obtained by processing soybeans, such as soy protein (hereinafter referred to as soybean-derived powders), have an odor characteristic of vegetable proteins, and methods for reducing this unpleasant odor characteristic of vegetable proteins have been investigated in foods containing soybean-derived powders.

[0003] For example, Patent Documents 1 to 3 propose methods of adding a flavor improver consisting of melanoidin and egg white hydrolysate (Patent Document 1), lactic acid-fermented egg white (Patent Document 2), or a flavor improver containing concentrated tomato (Patent Document 3) as an ingredient effective in reducing unpleasant odors when producing foods containing soy protein. Also proposed is a method of reducing unpleasant odors by treating the soy protein itself, rather than adding an ingredient effective in suppressing unpleasant odors to foods (see Patent Document 4). In the method of producing a liquid seasoning described in Patent Document 4, granular soy protein is soaked in a pretreatment liquid containing soy sauce and lactic acid as a pretreatment.

[0004] Furthermore, the present applicant has proposed a food composition containing a soy protein processed product in which the unpleasant odor specific to vegetable proteins has been reduced by adding 5 to 100 ppm of HMMF (4-hydroxy-5-methyl-3(2H)-furanone) to the total mass of the food composition (Patent Document 5), and an alcohol-containing seasoning that is a fermented seasoning containing an alcohol component obtained by fermenting raw materials including rice, has a coloring degree (OD430) of 10 to 70, a pH of 5 to 7, and is capable of suppressing the soybean odor derived from soy protein (Patent Document 6). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 3-155759 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-23853 [Patent Document 3] Japanese Patent Application Publication No. 2019-71851 [Patent Document 4] Japanese Patent Application Publication No. 2019-122347 [Patent Document 5] Patent Publication No. 2021-69377 [Patent Document 6] Japanese Patent Publication No. 2022-120819 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the methods described in Patent Documents 1 to 4 have problems such as being unable to sufficiently suppress unpleasant odors derived from vegetable proteins, lacking versatility due to the risk of upsetting the balance of the flavor and aroma of food, and complicated work processes.On the other hand, the methods described in Patent Documents 5 and 6 are highly effective in suppressing unpleasant odors, but impart aromatic components derived from fermented foods and the flavor of fermented seasonings to cooked products, which limits the types of dishes they can be used in and narrows the scope of their application.

[0007] Therefore, the present invention aims to provide a soybean-derived powder-containing food and a soybean-derived powder-containing seasoning liquid in which unpleasant odors derived from vegetable proteins are suppressed, a method for improving the flavor of a soybean-derived powder-containing food that can suppress unpleasant odors derived from vegetable proteins, and a flavor improver for a soybean-derived powder-containing food. [Means for solving the problem]

[0008] As a result of extensive research into solving the above-mentioned problems, the present inventors discovered that the unpleasant odor specific to vegetable proteins can be reduced by blending a specific ratio of pregelatinized rice flour and / or pregelatinized starch derived from rice flour with soybean-derived powder, leading to the present invention. That is, the soybean-derived powder-containing food of the present invention is a food containing soybean-derived powder, and contains a total of 3.75 to 100 parts by mass of pregelatinized rice flour with a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more per 100 parts by mass of the soybean-derived powder. Here, the "soybean-derived powder" is a powder obtained by processing soybeans, and is, for example, at least one of powdered soy protein isolate, powdered soy protein concentrate, defatted soy flour, full-fat soy flour, soybean pulp powder, soy milk powder, and soybean flour. The soybean-derived powder-containing food of the present invention is, for example, a rice-like soybean food. The soybean-derived powder-containing food of the present invention may further contain granular and / or fibrous textured soy protein, and may contain a total of 3.75 to 100 parts by mass of the pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from the rice flour and having a gelatinization rate of 23% or more per 100 parts by mass of the total amount of the soybean-derived powder and the textured soy protein.

[0009] The soybean-derived powder-containing liquid seasoning according to the present invention is a liquid seasoning containing soybean-derived powder, and contains a total of 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more per 100 parts by mass of the soybean-derived powder. The soybean-derived powder-containing seasoning liquid of the present invention may further contain a seasoning component. Furthermore, the soybean-derived powder may be, for example, at least one of powdered soy protein isolate, powdered soy protein concentrate, defatted soy flour, full-fat soy flour, soybean pulp powder, soy milk powder, and soybean flour.

[0010] The method for improving the flavor of a food containing soybean-derived powder according to the present invention is a method for improving the flavor of a food containing soybean-derived powder, in which a total of 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more is added to 100 parts by mass of the soybean-derived powder.

[0011] The flavor improver for soybean-derived powder-containing foods according to the present invention is a flavor improver used in foods containing soybean-derived powder, and comprises pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more, and is added in a ratio of 3.75 to 100 parts by mass per 100 parts by mass of the soybean-derived powder. [Effects of the Invention]

[0012] According to the present invention, unpleasant odors derived from vegetable proteins can be suppressed in various types of dishes containing soybean-derived powder. DETAILED DESCRIPTION OF THE INVENTION

[0013] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the preferred embodiments. However, the present invention is not limited to the preferred embodiments described below.

[0014] (First embodiment) First, a soybean-derived powder-containing seasoning liquid according to a first embodiment of the present invention will be described. The seasoning liquid of this embodiment is a seasoning liquid containing soybean-derived powder, and contains a total of 3.75 to 100 parts by mass of pregelatinized rice flour with a gelatinization rate of 23% or more, pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more, or both, per 100 parts by mass of soybean-derived powder. Furthermore, the seasoning liquid of this embodiment may contain seasoning ingredients.

[0015] [Soybean-derived powder] The soybean-derived powder to be blended in the liquid seasoning of this embodiment includes all powders containing soybean-derived protein obtained by processing soybeans, such as powdered soy protein isolate, powdered soy protein concentrate, defatted soy flour, full-fat soy flour, soybean pulp powder, soy milk powder, and soybean flour. These soybean-derived powders may be used alone or in combination of two or more.

[0016] [gelatinized rice flour / gelatinized starch] Rice flour that has been subjected to gelatinization treatment (hereinafter referred to as "gelatinized rice flour") and starch derived from rice flour that has been subjected to gelatinization treatment (hereinafter referred to as "rice flour-derived gelatinized starch") have the effect of suppressing unpleasant odors derived from vegetable proteins and are essential components of the seasoning liquid of this embodiment. Note that the seasoning liquid of this embodiment may contain both gelatinized rice flour and rice flour-derived gelatinized starch, but the unpleasant odor suppression effect can be obtained by containing at least one of them.

[0017] However, when the amount of soybean-derived powder contained in the liquid seasoning is taken as 100 parts by mass, if the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch is less than 3.75 parts by mass, the unpleasant odor suppression effect is not sufficient. On the other hand, even if the amount of pregelatinized rice flour and rice flour-derived pregelatinized starch blended exceeds the amount of soybean-derived powder, i.e., even if the total amount of pregelatinized rice flour and rice flour-derived pregelatinized starch exceeds 100 parts by mass, no improvement in the unpleasant odor suppression effect can be expected, and the aroma derived from the rice flour may become stronger, impairing the flavor and aroma of the liquid seasoning and the food (food) prepared using it, or increasing the viscosity of the liquid seasoning.

[0018] Therefore, the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch in the seasoning liquid of this embodiment is 3.75 to 100 parts by mass per 100 parts by mass of soybean-derived powder. The total content of pregelatinized rice flour and rice flour-derived pregelatinized starch is preferably 25 to 100 parts by mass, which further enhances the effect of suppressing unpleasant odors derived from vegetable proteins.

[0019] Pregelatinized rice flour can be produced by, for example, denaturing raw material rice such as polished rice, immature rice, brown rice, crushed polished rice, or white bran by heating through steaming, roasting, or the like, or by subjecting the raw material rice to a puffing treatment (puffing) to pregelatinization, followed by pulverization. Pregelatinized starch derived from rice flour is obtained by purifying only the starch from pregelatinized rice flour or by pregelatinizing rice flour-derived starch, and can be produced, for example, by adding water to the starch from raw material rice, heating it to gelatinize it, and then drying it in that state.

[0020] The pregelatinized rice flour and rice flour-derived pregelatinized starch blended in the liquid seasoning of this embodiment are not limited to those produced by the above-mentioned methods, and may be rice flour that has been pregelatinized as a result of raw material rice being subjected to a processing step that generates frictional heat, such as milling. Furthermore, examples of rice that can be used as the raw material for the pregelatinized rice flour and rice flour-derived pregelatinized starch used in the liquid seasoning of this embodiment include, but are not limited to, non-glutinous rice, glutinous rice, and indica rice, and various types of rice can be used, including ancient rice such as black rice and red rice.

[0021] When both pregelatinized rice flour and rice flour-derived pregelatinized starch are blended into the liquid seasoning of this embodiment, the mixing ratio thereof is not particularly limited, but it is preferable to include a larger amount of pregelatinized rice flour, which has a greater effect of suppressing unpleasant odors than rice flour-derived pregelatinized starch, and it is preferable to use pregelatinized rice flour that has been puffed (expanded), which is a particularly effective pregelatinized rice flour. Furthermore, when producing the liquid seasoning of this embodiment, rice flour or rice flour-derived starch that has been pregelatinized may be blended, but non-gelatinized rice flour or rice flour-derived starch may be blended, and the rice flour or rice flour-derived starch in the seasoning may be pregelatinized by blending it and performing a heat treatment at a high temperature during the production process of the seasoning.

[0022] However, when pregelatinized rice flour or pregelatinized starch derived from rice flour with a low gelatinization rate is used, unpleasant odors derived from vegetable proteins may not be sufficiently suppressed even when blended in the aforementioned ratio. Therefore, the seasoning liquid of this embodiment uses pregelatinized rice flour or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more. From the viewpoint of improving the unpleasant odor suppression effect, the gelatinization rate of pregelatinized rice flour and pregelatinized starch derived from rice flour is preferably 32% or more, and more preferably 46% or more. The "gelatinization rate" referred to here is the average value for all pregelatinized rice flour and pregelatinized starch derived from rice flour.

[0023] The gelatinization rate of rice flour and rice flour-derived starch can be adjusted to a desired value by changing or applying one or more factors that affect gelatinization, such as adjusting the processing temperature and processing time, adjusting processing conditions such as pH, stirring, and grinding, adjusting the presence or absence of addition of salts, moisture, highly polar organic substances, surfactants, lipids, sugars, and hydrophilic polymers, and changing the processing method such as using moist heat treatment.The gelatinization rate can also be adjusted by mixing a raw material with a low gelatinization rate with a raw material with a high gelatinization rate.

[0024] Meanwhile, the particle size of pregelatinized rice flour and rice flour-derived pregelatinized starch is not particularly limited and can be set appropriately depending on the type of cooked product (food), but a median diameter of approximately 14 to 500 μm is preferred. By setting the particle size of pregelatinized rice flour and rice flour-derived pregelatinized starch within this range, mixability with other ingredients is improved, and when used in processing, foods do not become rough, resulting in a good mouthfeel and texture.

[0025] [Seasoning ingredients] Seasoning ingredients are optional ingredients that are blended as needed, and are added for the purpose of improving the taste, flavor, appearance, etc. Specific examples of seasoning ingredients include sugars such as sugar, liquid sugar, glucose, brown sugar, and starch syrup, soy sauce, salt, miso paste, brewed vinegar, spices, yeast extract, meat-, seafood-, or vegetable-based extracts and seasonings, alcoholic beverage seasonings such as mirin, sake, wine, and ethanol, citrus fruits such as yuzu and kabosu, aromatic vegetables such as leeks and garlic, and processed products thereof, and starches, but are not limited to these, and various seasoning ingredients can be blended depending on the food to be cooked.

[0026] [Other ingredients] The liquid seasoning of this embodiment may contain water, in addition to the water derived from the seasoning ingredients, to adjust the concentration and viscosity. The liquid seasoning of this embodiment may also contain ingredients such as granular and / or fibrous textured soy protein, meat such as pork or beef, seafood, seaweed, vegetables, mushrooms, fruits, and processed products thereof.

[0027] When textured soy protein is blended as an ingredient in the liquid seasoning, the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch is preferably 3.75 to 100 parts by mass per 100 parts by mass of the total amount of soy-derived powder and granular and fibrous textured soy protein, which can reduce unpleasant odors caused by the granular and fibrous textured soy protein blended as an ingredient.

[0028] [Manufacturing method] The liquid seasoning of this embodiment can be produced, for example, by adding pregelatinized rice flour with a gelatinization rate of 23% or more, pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more, or both, to a liquid seasoning containing soybean-derived powder or its raw materials. The timing and method of adding the pregelatinized rice flour and pregelatinized starch derived from rice flour are not particularly limited, and they may be added simultaneously with the other raw materials, or may be added separately from the other raw materials during or at the final stage of the production of the liquid seasoning. Pregelatinized rice flour and pregelatinized starch derived from rice flour can also be added by dissolving them in water. Furthermore, heated or unheated ingredients can also be added to the liquid seasoning of this embodiment as needed.

[0029] [How to use] Next, a method for using the seasoning liquid of this embodiment will be described. The seasoning liquid of this embodiment can be applied to various cooking methods such as boiling, simmering, steaming, cooking, baking, frying, and stir-frying, thereby obtaining a soy-derived powder-containing food product in which the unpleasant odor derived from vegetable protein is suppressed. For example, the seasoning liquid of this embodiment may be mixed with pre-cooked vegetables, meat, seafood, mushrooms, tofu, noodles, eggs, or processed products thereof, or the seasoning liquid and these ingredients may be cooked together. Furthermore, a side dish cooked using the seasoning liquid of this embodiment can be combined with noodles or cooked rice to make a noodle dish with toppings or a rice bowl dish.

[0030] As described above in detail, the liquid seasoning of this embodiment contains specific proportions of pregelatinized rice flour with a gelatinization rate of 23% or more and / or rice flour-derived pregelatinized starch with a gelatinization rate of 23% or more, and therefore, even if soybean-derived powder is contained, the original flavor of the cooked product (food) can be maintained while unpleasant odors derived from vegetable proteins can be suppressed. Furthermore, the liquid seasoning of this embodiment can be applied to a variety of dishes regardless of the cooking method, genre, or ingredients.

[0031] (Second embodiment) Next, a food product according to a second embodiment of the present invention will be described. The food product of this embodiment contains soybean-derived powder, and further contains 3.75 to 100 parts by mass of a total of pregelatinized rice flour with a gelatinization rate of 23% or more, pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more, or both, per 100 parts by mass of the soybean-derived powder.

[0032] The food of this embodiment may contain one or more types of soybean-derived powder, and in addition to those processed using the seasoning of the first embodiment described above, examples include fried chicken, simmered foods, hamburger steaks, meatballs, meatloaf, minced meat cutlets, dumplings, shumai, wontons, spring rolls, meat buns, nuggets, ham, sausages, kamaboko (fish paste), chikuwa (fish cakes), fish balls, fish cakes, various types of furikake (rice toppings), fillings, and soups processed with soybean-derived powder as a secondary ingredient, as well as confectioneries, rice-like processed products, and cereals that use soybean-derived powder as a main ingredient. The term "rice-like processed products" used here refers to rice substitute foods (rice-like soy foods) made from soybean-derived powder, such as soybean rice.

[0033] [gelatinized rice flour / gelatinized starch] The reasons for limiting the amounts of gelatinized rice flour and rice flour-derived gelatinized starch used in the food product of this embodiment, as well as their gelatinization rates and blending amounts, are the same as those of the first embodiment described above.

[0034] [Soybean-derived powder] The type of soybean-derived powder used in the food product of this embodiment is not particularly limited, and may be any powder obtained by processing soybeans. For example, at least one selected from powdered soy protein isolate, powdered soy protein concentrate, defatted soy flour, full-fat soy flour, soybean pulp powder, soy milk powder, and soybean flour can be used.

[0035] [Other ingredients] In addition to the aforementioned ingredients, the food product of this embodiment may contain granular or fibrous textured soy protein, meats such as pork, beef, and chicken, seafood, seaweed, vegetables, mushrooms, fruits, and processed products thereof. Seasoning ingredients may also be added, such as sugars (e.g., sugar, liquid sugar, glucose, brown sugar, and starch syrup), soy sauce, salt, miso paste, brewed vinegar, spices, yeast extract, meat, seafood, or vegetable extracts and seasonings, alcoholic beverage seasonings (e.g., mirin, sake, wine, and ethanol), citrus fruits (e.g., yuzu and kabosu), aromatic vegetables (e.g., green onion and garlic) and their processed products, and spices (e.g., chili pepper, pepper, and turmeric). Furthermore, starches other than pregelatinized starch derived from rice flour, thickeners (e.g., xanthan gum), wheat flour, breadcrumbs, etc. may also be added for the purpose of binding or viscosity adjustment.

[0036] [Manufacturing method] The food product of this embodiment can be produced, for example, by processing using the seasoning liquid of the first embodiment described above, but it can also be produced by adding a predetermined amount of pregelatinized rice flour with a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more to a raw material containing soybean-derived powder, and processing the raw material.

[0037] Specifically, a total of 3.75 to 100 parts by mass of pregelatinized rice flour and / or rice flour-derived pregelatinized starch can be blended with 100 parts by mass of soybean-derived powder, and processed together with other ingredients. When granular or fibrous textured soy protein is included as an ingredient in the food product of this embodiment, the blending amount of pregelatinized rice flour and rice flour-derived pregelatinized starch is preferably 3.75 to 100 parts by mass per 100 parts by mass of the total amount of soybean-derived powder and textured soy protein. This can reduce the unpleasant odor caused by the soybean-derived powder as well as the unpleasant odor caused by the textured soy protein.

[0038] In the food production process of this embodiment, the timing of adding the pregelatinized rice flour and rice flour-derived pregelatinized starch is not particularly limited, and may be either before or during processing. For example, when the soybean-derived powder-containing food is shumai, it can be produced by adding water, powdered soy protein as the soybean-derived powder, pregelatinized rice flour and / or rice flour-derived pregelatinized starch dissolved in oil or fat, seasonings, vegetables, etc. to rehydrated granular textured soy protein, mixing the mixture, and shaping the mixture. Alternatively, the shaped mixture may be steamed to produce a cooked food.

[0039] As described above in detail, the food product of this embodiment contains specific proportions of pregelatinized rice flour with a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more. This suppresses the unpleasant odor derived from the vegetable protein contained in the soybean-derived powder, thereby realizing a soybean-derived powder-containing food product that maintains its original flavor.

[0040] (Third embodiment) Next, a method for improving the flavor of soybean-derived powder-containing foods according to a third embodiment of the present invention will be described. The flavor improving method of this embodiment is a method for improving the flavor of soybean-derived powder-containing foods, and uses a flavor improver for soybean-derived powder-containing foods, which comprises pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour having a gelatinization rate of 23% or more, to suppress unpleasant odors derived from vegetable proteins and improve the flavor of soybean-derived powder-containing foods.

[0041] [Food flavor improver containing soybean-derived powder] The flavor improver for soy-derived powder-containing foods of this embodiment comprises pregelatinized rice flour having a gelatinization rate of 23% or more, pregelatinized starch derived from rice flour having a gelatinization rate of 23% or more, or both, and is added to soy-derived powder-containing foods or their raw materials in a proportion of 3.75 to 100 parts by mass per 100 parts by mass of the soy-derived powder. From the viewpoint of improving the unpleasant odor suppression effect, the pregelatinized rice flour and rice flour-derived pregelatinized starch used in the flavor improver for soy-derived powder-containing foods of this embodiment preferably have a gelatinization rate of 32% or more, more preferably 46% or more.

[0042] In the flavor improving method of this embodiment, a total of 3.75 to 100 parts by mass of pregelatinized rice flour and / or rice flour-derived pregelatinized starch with a gelatinization rate of 23% or more is added to 100 parts by mass of soy-derived powder contained in a soy-derived powder-containing food, thereby suppressing unpleasant odors derived from vegetable proteins while maintaining the original flavor and texture of the food. Furthermore, the flavor improver for soy-derived powder-containing foods of this embodiment, when added within the above-mentioned range, does not inhibit the original flavor of the cooked product (food) or impart a different flavor or taste, and can therefore be applied to a variety of cuisines. [Example]

[0043] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0044] <First Example> In the first example, shumai were made using powdered soy protein (soybean-derived powder) and granular textured soy protein (granular soy protein A and B), and the unpleasant odor suppression effect of adding a flavor improver (gelatinized rice flour with a gelatinization rate of 23% or more, or rice flour-derived gelatinized starch with a gelatinization rate of 23% or more) was evaluated. The composition of the ingredients is shown in Table 1 below. Note that "gelatinized rice flour A" shown in Table 1 below is non-glutinous rice gelatinized by swelling and then pulverized (gelatinization rate approximately 80%), and "gelatinized starch A" is non-glutinous rice-derived gelatinized starch (gelatinization rate 100%).

[0045] [Table 1]

[0046] [Preparation of evaluation samples] As preliminary preparations, the following steps (i) to (iii) were carried out. (i) Granular soybean proteins A and B were swollen in water. (ii) Rehydrated dried shiitake mushrooms and onions were finely chopped. (iii) Water was added to the powder in small amounts and mixed thoroughly, then oil was added and mixed uniformly to create a binder.

[0047] Subsequently, the following processing steps (1) to (4) were carried out to prepare evaluation samples (shumai). (1) Granular soy protein A and B, which had been rehydrated with water, were mixed with a binder containing powdered soy protein (soybean-derived powder) that had been prepared in advance. (2) To the mixture obtained in (1), salt, refined sugar, sake, potato starch, pepper, and breadcrumbs were further added and mixed. (3) Finely chopped dried shiitake mushrooms and onions were added to the mixture obtained in (2) and mixed further to obtain the shumai filling. (4) The shumai fillings obtained in (3) were divided into equal portions of 18 g, each of which was wrapped in shumai skin to prepare evaluation samples (shumai).

[0048] 〔evaluation〕 The evaluation samples (shumai) prepared using the method described above were steamed in a steamer and eaten by a five-member analytical sensory evaluation panel (training period: 8-15 years). Using sample No. 50, which had not had any flavor improver (pregelatinized rice flour A or pregelatinized starch A) added, as the standard, the degree of unpleasant odor derived from vegetable protein was evaluated on the following four-point scale. 4: Strong (same as or stronger than shumai without flavor improver added) 3: Perceptible (weaker than shumai without flavor improver) 2: Slightly noticeable (much weaker than shumai without flavor enhancer added) 1: I don't feel it

[0049] For the overall evaluation, a total score of 16 or more points from the five panelists was rated as × (unacceptable), 10 to 15 points as ○ (good), and 9 points or less as ⊚ (excellent). The results are shown in Table 2 below. The amounts of pregelatinized rice flour and pregelatinized starch shown in Table 2 below are values ​​per 100 parts by mass of the total amount of textured soy protein (granular soy protein A, granular soy protein B) and soy-derived powder (powdered soy protein).

[0050] [Table 2]

[0051] As shown in Table 2 above, the unpleasant odor derived from vegetable protein was suppressed in shumai No. 51, which contained 4.6 parts by mass of pregelatinized rice flour (pregelatinized rice flour A) as a binder per 100 parts by mass of the total amount of structured soy protein and soy-derived powder, and in shumai No. 52, which contained 4.6 parts by mass of rice flour-derived pregelatinized starch (pregelatinized starch A) with a gelatinization rate of 23% or higher per 100 parts by mass of the total amount of structured soy protein and soy-derived powder. In contrast, shumai No. 50, which contained neither pregelatinized rice flour with a gelatinization rate of 23% or higher nor rice flour-derived pregelatinized starch with a gelatinization rate of 23% or higher, had a strong unpleasant odor.

[0052] <Second Example> In the second example, a rice-like soy food product (soybean rice) was produced using defatted soybean flour, a soybean-derived powder, and the unpleasant odor suppression effect of adding a flavor improver (gelatinized rice flour with a gelatinization rate of 23% or more) was evaluated.

[0053] [Preparation of evaluation samples] The evaluation samples were prepared according to the following procedure using the blending composition shown in Table 3 below. Note that "gelatinized rice flour A" shown in Table 3 below is made by gelatinizing non-glutinous rice through swelling and then grinding it (gelatinization rate: approximately 80%), and "processed starch" is starch acetate derived from tapioca. The amount of gelatinized rice flour shown in Table 3 below is the value per 100 parts by mass of soybean-derived powder (defatted soybean flour).

[0054] (1) Each powdered raw material shown in Table 3 below was mixed with salt and water at low speed in a stand mixer for 5 minutes. (2) The obtained dough was rolled together in a noodle roll and repeatedly rolled to obtain a dough with a thickness of 2 mm. (3) The rolled dough was cut into noodle shapes using a cutting blade, and then further cut into 10 mm lengths to form rice-like shapes. (4) The obtained rice-like dough was dried in a dryer at a temperature of 80°C for 2 hours to obtain a sample for evaluation (rice-like soybean food product).

[0055] 〔evaluation〕 The evaluation samples (rice-like soybean food) prepared using the method described above were boiled in boiling water for 8 minutes, and then eaten by two analytical sensory evaluation panelists (training period: 8-15 years). Using a comparative sample to which no flavor improver (gelatinized rice flour A) had been added as a standard, the degree of unpleasant odor derived from vegetable protein was evaluated on a four-point scale as follows: 4: Strong (same as or stronger than rice-like soy foods without added flavor improvers) 3: Perceptible (weaker than rice-like soy food without added flavor improver) 2: Slightly noticeable (much weaker than rice-like soy food without added flavor improver) 1: I don't feel it

[0056] In the overall evaluation, a total of 7 points or more from the two panelists was rated as × (fail), 4 to 6 points was rated as ○ (good), and 3 points or less was rated as ◎ (excellent). The results are shown in Table 3 below.

[0057] [Table 3]

[0058] As shown in Table 3 above, the unpleasant odor derived from vegetable protein was suppressed in the example sample, in which 11.5 parts by mass of pregelatinized rice flour (pregelatinized rice flour A) with a gelatinization rate of 23% or more was blended with 100 parts by mass of soybean-derived powder (defatted soy flour).In contrast, the comparative example sample, which did not blend either pregelatinized rice flour with a gelatinization rate of 23% or more or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more, had a strong unpleasant odor.

[0059] <Third Example> In the third example, a soup base was prepared using defatted soybean flour, which is a soybean-derived powder, and the unpleasant odor suppression effect of adding a flavor improver (gelatinized rice flour with a gelatinization rate of 23% or more) was evaluated.

[0060] [Preparation of evaluation samples] The sample in this example was prepared by adding 0.5 g (25 parts by mass per 100 parts by mass of defatted soy flour) of pregelatinized rice flour A (approximately 80% pregelatinization rate) made by pulverizing non-glutinous rice through swelling to 2 g of defatted soy flour (Soya Flour A, manufactured by Nisshin Oillio Group, Inc.) as a flavor improver, followed by 0.3 g of salt, 0.5 g of kelp extract, 23.3 g of soy milk (liquid), and 23.4 g of water to a total weight of 50 g, and heating with stirring. When the sample temperature reached 80°C, heating was stopped, the sample was sealed in an aluminum pouch, and sterilized at 120°C for 20 minutes (sterilization treatment I) or at 100°C for 10 minutes (sterilization treatment II).

[0061] On the other hand, for the comparative sample, no flavor improving agent was added, and 2 g of defatted soy flour (Soya Flour A manufactured by Nisshin Oillio Group, Ltd.) was mixed with 0.3 g of salt, 0.5 g of kelp extract, 23.3 g of soy milk (liquid), and 23.9 g of water to make a total of 50 g, and heated with stirring. When the sample temperature reached 80°C, heating was stopped, and the sample was sealed in an aluminum pouch and sterilized at 120°C for 20 minutes (sterilization treatment I) or at 100°C for 10 minutes (sterilization treatment II).

[0062] 〔evaluation〕 For each of the samples of the Examples and Comparative Examples prepared by the above methods, the level of unpleasant odor derived from vegetable protein was evaluated using the same method and criteria as in Example 2. The results are summarized in Table 4 below.

[0063] [Table 4]

[0064] As shown in Table 4 above, samples Nos. b and d of the Example, which contained pregelatinized rice flour A as a flavor improver, had less unpleasant odor derived from vegetable protein than samples Nos. a and c of the Comparative Example, which did not contain pregelatinized rice flour with a gelatinization rate of 23% or more. This confirmed that when a specified amount of pregelatinized rice flour with a gelatinization rate of 23% or more is added to a food containing soybean-derived powder, unpleasant odor derived from vegetable protein can be suppressed regardless of the conditions of sterilization, even after sterilization.

[0065] From the above results, it was confirmed that the present invention can suppress unpleasant odors derived from vegetable proteins in foods containing soybean-derived powder.

Claims

1. A food product containing soybean-derived powder, The soybean-derived powder-containing food contains 3.75 to 100 parts by mass in total of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour having a gelatinization rate of 23% or more per 100 parts by mass of the soybean-derived powder.

2. The soybean-derived powder-containing food according to claim 1, wherein the soybean-derived powder is at least one of powdered isolated soy protein, powdered concentrated soy protein, defatted soybean flour, full-fat soybean flour, soybean pulp powder, soy milk powder, and soybean flour.

3. 3. The soybean-derived powder-containing food according to claim 1, which is a rice-like soybean food.

4. Further, the present invention includes granular and / or fibrous textured soy protein, 2. The soybean-derived powder-containing food according to claim 1, wherein the soybean-derived powder and the textured soy protein are combined together and the pregelatinized rice flour having a gelatinization rate of 23% or more and / or the rice flour-derived pregelatinized starch having a gelatinization rate of 23% or more is contained in a total amount of 3.75 to 100 parts by mass per 100 parts by mass of the soybean-derived powder and the textured soy protein.

5. A seasoning liquid containing soybean-derived powder, The soybean-derived powder-containing seasoning liquid contains 3.75 to 100 parts by mass in total of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour having a gelatinization rate of 23% or more per 100 parts by mass of the soybean-derived powder.

6. The soybean-derived powder-containing seasoning liquid according to claim 5, further comprising a seasoning component.

7. The soybean-derived powder according to claim 5 or 6, wherein the soybean-derived powder is at least one of powdered isolated soybean protein, powdered concentrated soybean protein, defatted soybean flour, full-fat soybean flour, soybean pulp powder, soy milk powder, and soybean flour.

8. A method for improving the flavor of a food product containing soy-derived powder, comprising: The method for improving the flavor of a food containing soybean-derived powder comprises adding a total of 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more to 100 parts by mass of the soybean-derived powder.

9. A flavor improver for use in a food product containing soybean-derived powder, comprising: The rice flour has a gelatinization rate of 23% or more and / or a rice flour-derived gelatinized starch with a gelatinization rate of 23% or more, The flavor improving agent for soybean-derived powder-containing foods is added in a ratio of 3.75 to 100 parts by mass per 100 parts by mass of the soybean-derived powder.

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