Textured vegetable protein material

Abstract

To provide a textured vegetable protein material with reduced bitterness and excellent flavor.SOLUTION: A textured vegetable protein material contains stevioside and rebaudioside A. The content of stevioside is 10 ppm or more, and the ratio (S / R, w / w) of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more. With technology of the present invention, the textured vegetable protein material which reduces bitterness at the top and bitterness from the middle to the last, both of which are difficult to be improved by conventional flavor improvement means, is provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a textured vegetable protein material. [Background technology]

[0002] Textured vegetable proteins, such as textured soy protein, are widely used as ingredients in various processed foods, including prepared meals. In recent years, the number of situations in which they are used has been expanding in line with the increasing demand for plant-based foods. The flavor of textured vegetable protein can be an issue, and attempts have been made to improve it. Patent Document 1 describes that adding cyclodextrin containing a seasoning ingredient and processing it with an extruder produces a meat-like protein food with little vegetable protein odor. Patent Document 2 addresses the "roasted soybean flour-like off-flavor" of granular soy protein, and discloses improving the flavor by using a reduced product of dextrin in which 40% or more of the sugar composition is pentasaccharide or more.

[0003] Attempts are also being made to improve the "soybean smell" by using stevia extract. Patent Document 3 is an application relating to a meat-like food composition containing a plant-derived protein and a stevia extract, and describes that the stevia extract contains 50 to 95% by weight of a rebaudioside A derivative and 5 to 50% by weight of a stevioside derivative. In other words, the content of the stevioside derivative here is equal to or less than the amount of the rebaudioside A derivative.

[0004] In addition to stevia extract, commercially available stevia materials also include enzyme-treated stevia, and it has been reported that enzyme-treated stevia is effective in improving the soybean odor of soy protein (Non-Patent Document 1).

[0005] However, textured vegetable proteins can have a distinctive bitter taste. This issue has become more apparent with the recent expansion and widespread use of these proteins. One possible cause is thought to be mineral salts, such as calcium salts, used in the manufacturing process, but the exact cause remains unclear. Furthermore, conventional flavor improvement methods, which focus on countering the soybean odor, are not effective enough to address this bitterness. This bitterness can be reduced by rehydrating and dehydrating the rice multiple times (water washing), but this process is complicated and also involves the problem of increasing the amount of wastewater. Under these circumstances, there has been a demand for a simple means for effectively improving the "bitterness" of textured vegetable proteins. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 6-98686 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-39953 [Patent Document 3] Japanese Patent Publication No. 2023-27551 [Non-patent literature]

[0007] [Non-Patent Document 1] "Taste Improvement Effect of Enzyme-Treated Stevia on Protein-Infused Products," by Tadashi Hashimoto, Monthly Food Chemical, March 2023 issue (pp. 46-49) Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a textured vegetable protein material that has reduced bitterness and good flavor. [Means for solving the problem]

[0009] The present inventors first conducted a detailed study of the sensory evaluation of the "bitterness" of textured vegetable protein materials. As a result, they determined that the bitterness felt at the top and the bitterness that lingers from the middle to the end have different properties and tendencies, and therefore need to be evaluated from different perspectives. Next, the masking effect of various ingredients was examined. The bitterness at the top is relatively easy to mask, and sugar, for example, was found to have a certain degree of effect. On the other hand, it is difficult to reduce the bitterness from the middle to the end, and this is thought to be due to the fact that the ingredients added for masking purposes disappear first, leaving only the bitterness remaining.

[0010] The present inventors have further investigated and searched for various materials, and have found that a stevia extract containing stevioside-based components as the main component is effective. Stevia-based materials that have been considered effective against "soybean odor" in conventional technology are mainly composed of rebaudioside-based components, and the results of the inventors' verification, which had a different problem, were different from this. Furthermore, because stevioside-based components themselves have a bitter taste, it is difficult to imagine them being used primarily to mask flavors where bitterness is an issue, and from this point of view, the effect was unexpected. The present inventors conducted further detailed studies and found that not only the content (concentration) of the active ingredients in the stevia extract but also the specific ratio of these ingredients is involved, and thus completed the present invention.

[0011] That is, the present invention 1. A textured vegetable protein material containing stevioside and rebaudioside A, in which the stevioside content is 10 ppm or more and the ratio of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more. 2. A method for producing a textured vegetable protein material, comprising the following steps (1) and (2): (1) Dissolving stevioside and rebaudioside A in water (2) Adding water from (1) to the textured vegetable protein However, stevioside and rebaudioside A must be blended to meet the following conditions (a) and (b). (a) The stevioside content is 10 ppm or more (b) The ratio of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more. 3. A method for improving the flavor of a textured vegetable protein material by blending stevioside and rebaudioside A so as to satisfy the following conditions (a) and (b): (a) The stevioside content is 10 ppm or more (b) The ratio of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more. 4. A flavor improver for textured vegetable protein materials, containing stevioside and rebaudioside A, in which the ratio of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more. is. [Effects of the Invention]

[0012] According to the present invention, a textured vegetable protein material having reduced bitterness and good flavor can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0013] The present invention will be specifically described below.

[0014] (Textured vegetable protein, textured vegetable protein material) Textured vegetable protein, also called granular vegetable protein, is obtained by blending vegetable raw materials such as soybeans, soy protein, wheat, wheat protein, peas, and pea protein and texturing them under high temperature and pressure using a single-screw or twin-screw extruder, and is available in the form of granules, flakes, sliced ​​meat, etc. Preferred vegetable raw materials include pulses such as soybeans, soy protein, peas, and pea protein, more preferably soybeans and soy protein. Examples of product forms include dried products, as well as frozen or refrigerated products that have been reconstituted with water, and vacuum-packed products. In the present invention, the term "textured vegetable protein material" refers to a material that contains approximately the same amount of moisture as when eaten (a hydrated state). Specifically, in the case of a dried product, it refers to the product in a rehydrated state, and in the case of a rehydrated product (a hydrated product), it refers to the product itself, and in the present invention, the content of the active ingredient is defined based on this weight. For example, when using textured vegetable protein (about 5 to 10% moisture) that is commercially available as a dried product, the "textured vegetable protein material" is defined as the product that has been thoroughly soaked in about four times the amount of water and rehydrated.

[0015] The textured vegetable protein material of the present invention may contain a predetermined amount and ratio of stevia-based components, which will be described in the following section, in a moisture state roughly equivalent to that at the time of consumption. For example, a textured vegetable protein can be produced by blending stevia-based components as raw materials and texturing them using an extruder.

[0016] (Stevia, stevia extract) Stevia (Stevia Rebaudiana Bertoni) is a plant whose leaves contain sweet components, and various stevia extracts (stevia sweeteners) obtained by extracting and purifying these sweet components are commercially available. The main components of stevia extract are stevioside (hereinafter sometimes abbreviated as "S" in the present invention) and rebaudioside A (hereinafter sometimes abbreviated as "R"). In addition, enzyme-treated stevia, which has been treated with an enzyme (α-glucosyltransferase) to reduce the bitterness and astringency, is also widely used. The content of each component can be analyzed by known means.

[0017] (stevioside) Stevioside (CAS No. 57817-89-7) is the main sweetener in native varieties of Stevia, and has a strong sweetness as well as bitterness and astringency. Its sweetness intensity is approximately 200 times that of sucrose. The textured vegetable protein material of the present invention contains 10 ppm or more of stevioside, preferably 13 ppm or more, and more preferably 17 ppm or more. By adjusting the content to this level, the bitterness felt particularly at the top of the taste can be significantly reduced. The upper limit of the content is not particularly limited and can be adjusted as appropriate, but is preferably 100 ppm or less, more preferably 80 ppm or less, for example. By incorporating it within this range, the flavor of the textured plant protein material and processed foods using it can be improved.

[0018] (Rebaudioside A) Rebaudioside A (CAS No. 58543-16-1) has a good sweetness with little bitterness. Various varieties of stevia with high rebaudioside A content have been developed through selective breeding, and sweeteners containing rebaudioside A extracted and purified from these varieties are widely used. The sweetness is approximately 300 times that of sucrose. The textured vegetable protein material of the present invention contains rebaudioside A in such a range that the ratio (S / R, w / w) of the above-mentioned stevioside (S) to rebaudioside A (R) is 1 or more. S / R is preferably 1.1 to 2 (1.1 or more and 2 or less), and more preferably 1.3 to 1.8. By setting the content within this range, the bitterness felt from the middle to the end can be significantly reduced.

[0019] There are no particular restrictions on the origin of either stevioside or rebaudioside A used in the present invention, but one or more types may be appropriately selected and combined from commercially available stevia extracts (stevia sweeteners) containing these or various preparations containing stevia extracts.

[0020] (Manufacturing method) The method for producing the textured vegetable protein material of the present invention simply requires blending the raw materials so that the stevioside content is 10 ppm or more and the ratio of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more, and the production process and procedures are not particularly limited. For example, when using dried textured vegetable protein, the following steps (1) and (2) are included, which are preferable in terms of production efficiency. (1) Dissolving stevioside and rebaudioside A in water (2) Adding water from (1) to the textured vegetable protein It should be noted that step (1) is not limited to a step of dissolving in water (tap water, ion-exchanged water, etc.), but means preparing an aqueous solution containing stevioside and rebaudioside A. The stevioside and rebaudioside A in step (1) can be dissolved in all or part of the water used as the reconstitution water for the textured vegetable protein in step (2), or they can be dissolved in a small amount of water and added to the reconstituted textured vegetable protein or textured vegetable protein material. Step (2) is not limited to the above-mentioned step of rehydrating water, but broadly means "adding water or an aqueous solution containing stevioside and rebaudioside A to a raw material containing at least textured plant protein." A specific example is a mode in which various seasonings and the like are added to textured plant protein or a textured plant protein material, and (1) is added during cooking processing.

[0021] (Flavor improvement method) The technology disclosed in the present invention makes it possible to improve the flavor of a textured vegetable protein material by blending stevioside at 10 ppm or more and stevioside (S) to rebaudioside A (R) so that the ratio (S / R, w / w) of both components is 1 or more. The S / R ratio is preferably 1.1 to 2, more preferably 1.3 to 1.8. The flavor improvement here specifically refers to the masking of bitterness. More specifically, the bitterness felt at the top, the bitterness that lingers from the middle to the end, and the bitterness throughout the entire eating process from the start of chewing to swallowing can be improved.

[0022] (flavor improver) According to the technology disclosed in the present invention, a composition containing stevioside and rebaudioside A, in which the ratio of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more, can be used as a flavor improver, i.e., a bitterness improver, for textured vegetable protein materials. The S / R ratio is preferably 1.1 to 2, more preferably 1.3 to 1.8. In addition to stevioside and rebaudioside A, any raw material can be blended as the flavor improver as long as it does not inhibit the effects of the present invention, and examples of such raw materials include various seasonings, salts, flavorings, emulsifiers, and coloring agents. The form of the flavor improver is not particularly limited, but examples include powder, liquid, and concentrate. The method of using the flavor improver is not particularly limited, except that it is incorporated so that the stevioside content in the textured plant protein material is 10 ppm or more, but when a dried textured plant protein is used, it is preferable to incorporate it into the reconstitution water in terms of production efficiency.When a textured plant protein material that has been reconstituted with water is used, an example of the method is to add it to the seasoning liquid during cooking processing.

[0023] (Uses and applications of textured vegetable protein materials) The textured vegetable protein material whose bitterness has been improved by the technology disclosed in the present invention is not subject to any restrictions in its application, use, processing method including seasoning, etc., and can be widely used as a raw material for various processed foods, prepared foods, etc., as in the past. [Example]

[0024] The present invention will be described in more detail below with reference to examples and comparative examples. In the following, "%" and "parts" are by weight unless otherwise specified.

[0025] (Analysis of the main components of stevia composition) Various commercially available stevia compositions (1 to 7) were prepared, and the main components were analyzed by HPLC under the conditions shown in the following section. The contents in each stevia composition are shown in Table 1.

[0026] (HPLC sample preparation) Standards: Stevioside, Rebaudioside A (both Tokyo Chemical Industry Co., Ltd.) Dissolve in 50% acetonitrile-water and filter (0.2 μm, PTFE) Stevia composition: Dissolve 0.01g or more of each in 3ml of distilled water, make up to 10ml with 50% acetonitrile-water, and filter (0.2μm, PTFE)

[0027] (HPLC analysis conditions) HPLC: Agilent 1290 Infinity II column:COSMOSIL Cholester Packed Column 4.6mm lD×250mm Mobile phase: A: 0.2% phosphoric acid water, B: acetonitrile 0-1min B25% 1-30min to B60% Flow: 1.0 ml / min Column oven: 40℃ Detector: DAD 210nm ±1nm Injection: 10ul Calibration curve: 10-1300 ppm standard solution Data analysis: OpenLabCDS (version 2.5)

[0028] (Table 1) Analytical values ​​of each stevia composition (content (%)) TIFF2025139511000001.tif71145

[0029] (Consideration of adding to textured soy protein ingredients) Using commercially available textured soy protein (product name: Apex 2000SP, manufactured by Fuji Oil Co., Ltd., protein 68.9%, fat 1.1%, carbohydrates 16.8%, ash 6.1%, moisture 7.0%), samples were prepared according to the formulation shown in Table 2 using the following procedure. Each stevia composition was dissolved in the water (ion-exchanged water, 20°C) in each formulation, and the textured soy protein was immersed and rehydrated for 30 minutes (room temperature, 20°C). This was vacuum-packed, steamed in an oven (90°C, 15 minutes), allowed to cool to room temperature, flash-frozen (-40°C, 90 minutes), and then stored frozen (-25°C). Separately, for comparison, two types of products were prepared using the following procedure: a "control" and a "water-washed product" in which the bitter components had been reduced by washing with water. Control: Prepared in the same manner using water without the stevia composition Water-washed product: 20 parts of textured soy protein are soaked in water (500 parts) for 10 minutes, then dehydrated (centrifuged) for 1 minute. This is repeated three times, and water is added to make 100 parts. The mixture is then packaged, heated, and frozen in the same way.

[0030] (sensory evaluation) Each frozen product was thawed in running water for 1 hour while still in its packaging, then left at room temperature for 1 hour, and then opened and subjected to a sensory evaluation. The sensory evaluation was carried out by 8 experienced panelists engaged in food development, and the average score was calculated. The evaluation was a relative evaluation with the "control" being given 5 points and the "water-washed" being given 2 points, and the bitterness at the top, middle and end was scored separately. Furthermore, taking into consideration that the bitterness of the top note is relatively easy to mask with other ingredients (e.g. sugar), a score of less than 3 points was deemed to have a "significant effect (pass)." For the middle and last notes, a score of less than 4 points was deemed to have a "masking effect (pass)." If all of these criteria were met, the overall rating was deemed to be "pass."

[0031] (Table 2) TIFF2025139511000002.tif96169

[0032] (result) 1. Masking the bitterness of the topping Examples 1 to 3 containing 10 ppm or more of stevioside showed a significant effect (rating: 2.1 points to 2.3 points). On the other hand, Comparative Example 1 contained 27.6 ppm of rebaudioside A, but its rating was slightly lower (2.7 points). In Comparative Examples 2 to 5, which were test systems using enzyme-treated stevia, the contents of both stevioside and rebaudioside A were low, and no bitterness-masking effect of the top was observed.

[0033] 2.Masking the bitterness in the middle and last notes A bitterness-masking effect was observed in the middle and last notes in Examples 1 to 3. This was thought to be related to the fact that the content of stevioside (S) was higher than that of rebaudioside A (R), i.e., the S / R ratio was 1 or more. On the other hand, in Comparative Example 1, the total amount of stevioside and rebaudioside A (S+R) was similar to that of Example 1, but the content of stevioside (S) was low, with an S / R of 0.1, and no bitterness-masking effect was observed at the end.

Claims

1. A textured vegetable protein material containing stevioside and rebaudioside A, with a stevioside content of 10 ppm or more and a stevioside (S) to rebaudioside A (R) ratio (S / R, w / w) of 1 or more.

2. A method for producing a textured vegetable protein material, comprising the following steps (1) and (2): (1) Dissolving stevioside and rebaudioside A in water (2) Adding water from (1) to the textured vegetable protein However, stevioside and rebaudioside A must be blended to meet the following conditions (a) and (b). (a) The stevioside content is 10 ppm or more (b) The ratio of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more.

3. A method for improving the flavor of a textured vegetable protein material, comprising blending stevioside and rebaudioside A so as to satisfy the following conditions (a) and (b): (a) The stevioside content is 10 ppm or more (b) The ratio of stevioside (S) to rebaudioside A (R) (S / R, w / w) is 1 or more.

4. A flavor improver for textured vegetable protein materials, containing stevioside and rebaudioside A, with a stevioside (S) to rebaudioside A (R) ratio (S / R, w / w) of 1 or more.

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