Heated food product in sealed container

Abstract

To reduce vegetable protein odor in a heated food product in a sealed container that comprises a granular or fibrous vegetable protein material.SOLUTION: A heated food product in a sealed container comprises a granular or fibrous vegetable protein material, the food product comprising a sparingly water-soluble calcium salt externally added to the granular or fibrous vegetable protein material and dispersed in the food product, wherein the amount of the sparingly water-soluble calcium salt is 3 pts.mass or more per 100 pts.mass of the granular or fibrous vegetable protein material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to pre-cooked food products in hermetically sealed containers. [Background technology]

[0002] Conventionally, a technique of applying a calcium agent to vegetable protein has been known. For example, Patent Document 1 describes a method for producing a protein food product in which soy protein raw material, calcium, and water are reacted under heat and pressure in an extruder and then extruded through a die. The document also describes that the protein food product obtained by the method described therein has a good flavor, is white in color, is dense and directional, and has excellent chewability (is hard, elastic, and chewy). Patent Document 2 describes a quality improver for a protein food product containing (a) methylcellulose and (b) an alkaline agent. The document also describes that the use of the alkaline agent together with methylcellulose can improve the dispersibility of methylcellulose in a solvent and enhance the binding properties of the food product (paragraph

[0044] ). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 6-165644 [Patent Document 2] Japanese Patent Publication No. 2023-155643 Summary of the Invention [Problem to be solved by the invention]

[0004] Foods in sealed containers, such as canned foods (seafood, agricultural products, meat, prepared foods, etc.), bottled foods, and retort foods, are usually sterilized by heat. In particular, some canned, bottled, and retort foods are sterilized by high-temperature, high-pressure processing at 120°C or higher for at least four minutes. In recent years, the use of granular or fibrous vegetable protein materials such as soy meat has become widespread in such foods in sealed containers from the viewpoint of health or reducing raw material costs. However, it has been found that when granular or fibrous vegetable protein materials such as soy meat are subjected to heat treatment such as high-temperature and high-pressure treatment, a unique odor derived from vegetable protein is produced.

[0005] Therefore, an object of the present invention is to reduce the vegetable protein odor in a heated food product contained in a sealed container and containing a granular or fibrous vegetable protein material. [Means for solving the problem]

[0006] The present invention provides a heated food product in a sealed container containing a granular or fibrous vegetable protein material, the food product containing a poorly water-soluble calcium salt externally added to the vegetable protein material and dispersed throughout the food product, The heated food in a sealed container is provided, in which the amount of poorly water-soluble calcium salt is 3 parts by mass or more per 100 parts by mass of the vegetable protein material (on a dry matter basis). [Effects of the Invention]

[0007] The present invention can provide a cooked food in a sealed container that has a reduced vegetable protein odor even when it contains a granular or fibrous vegetable protein material. DETAILED DESCRIPTION OF THE INVENTION

[0008] Preferred embodiments of the present invention will now be described. The present invention relates to a cooked, hermetically sealed food product containing a particulate or fibrous vegetable protein material.

[0009] Granular vegetable protein materials correspond to "granular vegetable protein" in agricultural standards. They are vegetable proteins formed into granular or flaked shapes and have a meat-like texture. Examples of granular vegetable protein materials include those made by adding water to vegetable protein raw materials, kneading, heating, and pressurizing the dough using an extruder or other extrusion processing machine, and then simultaneously releasing the dough through a nozzle called a die into atmospheric pressure and expanding the texture. Granular vegetable protein materials are also available in high-moisture forms, which are produced in the same manner as above but are extruded through a cooling die without expanding the texture. Expanded forms are generally dried before being made into products, while non-expanded forms are generally frozen and packaged without drying. Furthermore, the fibrous plant protein material corresponds to "fibrous plant protein" in the Agricultural and Forestry Standards. It is a plant protein formed into a fibrous form and has a meat-like texture. The fibrous plant protein material is a fine thread-like form obtained by flowing an aqueous slurry or paste of the plant protein raw material under heating and releasing it through a small back pressure orifice to form fibers, and is distinguished from the above-mentioned granular plant protein material in terms of its manufacturing method and shape. Granular or fibrous vegetable protein materials have a protein content of 50% by mass or more. Granular or fibrous vegetable protein materials are also sometimes collectively referred to as "textured vegetable protein."

[0010] The type of plant protein in the granular or fibrous plant protein material depends on the plant protein raw material used in the production process of these materials. Examples of plant proteins in the granular or fibrous plant protein material include protein derived from beans and protein derived from grains. Examples of beans include soybeans, mung beans, kidney beans, peas, purple peas, etc. Examples of grains include rice, wheat, barley, oats, millet, buckwheat, etc. Because the effects of the present invention are more easily achieved due to the strong vegetable protein odor, the plant protein in the granular or fibrous plant protein material is preferably protein derived from beans, and soybean-derived protein is particularly preferred. When the plant protein in the granular or fibrous plant protein material is soybean-derived protein, granular soybean protein or fibrous soybean protein can be used as the granular or fibrous plant protein material.

[0011] Specifically, examples of vegetable protein raw materials include soybean-derived protein raw materials such as defatted soybeans, soybean flour, and powdered (isolated or concentrated) soy protein, and examples of protein raw materials derived from beans other than soybeans include defatted soybeans, soybean flour, and powdered (isolated or concentrated) soy protein in which the type of bean has been changed from soybeans to mung beans, kidney beans, peas, or purple peas. Also, examples of grain-derived protein raw materials include grain-derived gluten.

[0012] The raw material other than protein in the granular or fibrous vegetable protein material is generally at least one selected from starch, dietary fiber, edible oils and fats, seasonings, and colorings, but is not limited to these.

[0013] Granular vegetable protein materials come in a variety of shapes and textures depending on the application, including minced, meat, and puffed types. Minced types are divided into flake and granular products and are used as a substitute for ground meat. These are rehydrated before use. Meat types are divided into sliced ​​and block products, which can be produced by modifying the die shape at the extruder outlet. Puffed types are used as ingredients for cereals. Granular vegetable protein materials may be unseasoned or may be seasoned and cooked. Some granular soy protein is sold as "soy meat," which refers to meat substitutes and meat-like products.

[0014] The poorly water-soluble calcium salt in the present invention may be one having a solubility of 0.02 g or less in 100 ml of water at 25° C. Calcium carbonate is preferred as the poorly water-soluble calcium salt, as it is excellent in reducing the vegetable protein odor of the present invention and in improving the color of food, and from the viewpoint of health. The poorly water-soluble calcium salt may be any edible calcium salt, regardless of its origin, such as ore, seashell, or eggshell. In the present invention, a poorly water-soluble calcium salt is externally added to a granular or fibrous plant protein material and dispersed in the food. In the present invention, the poorly water-soluble calcium salt is present not within the granular or fibrous plant protein material, but externally on the granular or fibrous plant protein material, mixed with the material. Due to this state, the poorly water-soluble calcium salt is able to fully exert its effect of reducing the odorous components of the plant protein odor, thereby effectively reducing the plant protein odor after pressurized heating. While the reason for this is unclear, it is believed that the poorly water-soluble calcium salt adsorbs the odorous components of the plant protein odor to its surface. By externally adding the poorly water-soluble calcium salt to the granular or fibrous plant protein material and dispersing it in the food, the poorly water-soluble calcium salt coats the surface of the granular or fibrous plant protein material, thereby coming into contact with the odorous components derived from the plant protein, providing an opportunity for the odorous components to be adsorbed. Furthermore, the above configuration is believed to facilitate the color enhancement effect of the poorly water-soluble calcium salt.

[0015] In contrast, when a poorly water-soluble calcium salt is added to the raw materials used in the extrusion process of an extruder to produce granular or fibrous vegetable protein material as described in Patent Document 1, the poorly water-soluble calcium salt and the granular or fibrous vegetable protein material are present in a state where the poorly water-soluble calcium salt is unevenly distributed in the produced granular or fibrous vegetable protein material, and therefore it is thought that the effect of reducing the odor derived from the vegetable protein is low and the effect of improving the color is also low.

[0016] Furthermore, in the present invention, a granular or fibrous plant protein material and a poorly water-soluble calcium salt can be separably dispersed in a food product. In a food product in which a granular or fibrous plant protein material and a poorly water-soluble calcium salt are separably dispersed, it is believed that by adding water and carrying out a separation procedure such as gravity separation, the granular or fibrous plant protein material and the poorly water-soluble calcium salt can be separated without carrying out a crushing procedure, for example, for 20% by mass or more, or 30% by mass or more of the externally added poorly water-soluble calcium salt.

[0017] In the food product of the present invention, the amount of the poorly water-soluble calcium salt is 3 parts by mass or more per 100 parts by mass of the granular or fibrous plant protein material. By setting the content of the poorly water-soluble calcium salt at or above the lower limit, the vegetable protein odor caused by subjecting the granular or fibrous plant protein material to pressure heating treatment can be reduced. From the above viewpoint, the amount of the poorly water-soluble calcium salt is preferably 4 parts by mass or more, more preferably 5 parts by mass or more, per 100 parts by mass of the granular or fibrous plant protein material. From the viewpoint of reducing the vegetable protein odor and improving the whiteness of the food, it is even more preferably 6 parts by mass or more, even more preferably 7 parts by mass or more, even more preferably 8 parts by mass or more, particularly preferably 9 parts by mass or more, particularly preferably 10 parts by mass or more, even more preferably 11 parts by mass or more, and most preferably 12 parts by mass or more. Furthermore, the amount of the poorly water-soluble calcium salt relative to 100 parts by mass of the granular or fibrous plant protein material is preferably 90 parts by mass or less, more preferably 80 parts by mass or less, and even more preferably 70 parts by mass or less, because a greater amount than this would not be expected to promote the reduction of plant protein odor and improve whiteness. Furthermore, in terms of obtaining a good texture, the amount of the poorly water-soluble calcium salt relative to 100 parts by mass of the granular or fibrous plant protein material is more preferably less than 50 parts by mass, particularly preferably 40 parts by mass or less, particularly preferably 30 parts by mass or less, and particularly preferably 20 parts by mass or less. The amount of the poorly water-soluble calcium salt does not include the amount of the poorly water-soluble calcium salt used in the production process of the granular or fibrous vegetable protein material.

[0018] As the granular or fibrous vegetable protein material, either a dried or non-dried product may be used, but it is preferable to use a dried product, i.e., a product that is dried and reconstituted with water. This is because dried products generally have a strong vegetable protein odor, and the use of a poorly water-soluble calcium salt is highly effective in reducing the vegetable protein odor. Furthermore, dried products are generally more versatile than frozen products, and therefore have greater economic value in the present invention. However, in the present invention, it is preferable not to use, as the granular or fibrous vegetable protein material, a textured vegetable protein impregnated with a reconstitution solution containing a poorly water-soluble calcium salt and insoluble dietary fiber, in order to obtain the desirable texture inherent in the textured vegetable protein after reconstitution with water.

[0019] The food product of the present invention preferably contains 2% by mass or more of granular or fibrous plant protein material from the viewpoints of health and bulkiness, and more preferably 3% by mass or more. Furthermore, the amount of granular or fibrous plant protein material in the food product is preferably 40% by mass or less, and more preferably 30% by mass or less. The amount of granular or fibrous plant protein material referred to in this specification refers to the dry mass (amount converted into dry matter).

[0020] In particular, when the food product of the present invention does not contain meat, the content of the granular or fibrous plant protein material in the food product is more preferably 4% by mass or more, even more preferably 5% by mass or more, and even more preferably 6% by mass or more. Also, the content of the granular or fibrous plant protein material in the food product is more preferably 40% by mass or less, even more preferably 30% by mass or less, and even more preferably 20% by mass or less.

[0021] In particular, when the food product of the present invention contains meat, the content of the granular or fibrous vegetable protein material in the food product is more preferably 2% by mass or more, even more preferably 3% by mass or more, and even more preferably 3.5% by mass or more. Also, the content of the granular or fibrous vegetable protein material in the food product is more preferably 20% by mass or less, even more preferably 15% by mass or less, and even more preferably 10% by mass or less.

[0022] The food of the present invention preferably contains 0.1% by mass or more of the poorly water-soluble calcium salt from the viewpoint of reducing vegetable protein odor, and from this viewpoint, it is more preferable that it contains 0.15% by mass or more, and even more preferable that it contains 0.2% by mass or more. Furthermore, from the viewpoint of improving the texture of the food, it is preferable that the content of the poorly water-soluble calcium salt in the food is 12% by mass or less, and more preferably 10% by mass or less, and even more preferably 9% by mass or less.

[0023] When the food product of the present invention does not contain meat, it preferably contains 0.3% by mass or more of a poorly water-soluble calcium salt from the viewpoint of reducing vegetable protein odor, and from this viewpoint, it is more preferable that it is 0.5% by mass or more, even more preferable that it is 1.0% by mass or more, and particularly preferable that it is 1.2% by mass or more. Furthermore, from the viewpoint of further improving the texture of the food, the calcium carbonate content in the food product is preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 7% by mass or less, and particularly preferably 5% by mass or less.

[0024] Furthermore, when the food product of the present invention contains meat, it is preferable that the food product contain 0.2% by mass or more of a poorly water-soluble calcium salt from the viewpoint of reducing vegetable protein odor, and from this viewpoint, 0.3% by mass or more is more preferable, 0.4% by mass or more is even more preferable, and 0.5% by mass or more is particularly preferable. From the viewpoint of texture, particularly from the viewpoint of easily obtaining a moist texture or a soft texture, the amount of calcium carbonate in the food product is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less.

[0025] The inclusion of meat in the food product of the present invention is preferred because it can reduce the vegetable protein odor caused by the granular or fibrous vegetable protein material. Examples of meat include livestock meat such as chicken, beef, and pork, and seafood meat such as fish meat, shellfish meat, squid meat, and octopus meat.

[0026] When meat is contained in the food product of the present invention, the meat is preferably mixed in a manner that allows it to be separated from a poorly water-soluble calcium salt in the food product. "Meat mixed in a manner that allows it to be separated from a poorly water-soluble calcium salt" means that the meat and the poorly water-soluble calcium salt are mixed in the food product, and that the meat and the poorly water-soluble calcium salt can be separated by a separation procedure such as gravity separation without the need for a crushing procedure. By mixing the poorly water-soluble calcium salt with the meat in this state, the inclusion of the meat effectively reduces the vegetable protein odor caused by the granular or fibrous vegetable protein material, and the inclusion of the poorly water-soluble calcium salt effectively reduces the vegetable protein odor.

[0027] When meat is contained in the food of the present invention, the shape of the meat is not particularly limited, but it is preferable that the meat be in a flaked or minced form in terms of the balance of texture and appearance with the granular or fibrous vegetable protein material.

[0028] When the food product of the present invention contains meat, the meat content in the food product is preferably 20 to 80 mass %, more preferably 30 to 70 mass %, and even more preferably 40 to 60 mass %.

[0029] The food of the present invention preferably contains a sugar alcohol, which further enhances the effect of reducing vegetable protein odor.Known sugar alcohols include reduced maltose, reduced starch syrup, xylitol, erythritol, sorbitol, mannitol, lactitol, and xylobiitol, but reduced maltose and reduced starch syrup are preferred, and reduced starch syrup is most preferred.

[0030] Incidentally, reduced starch syrup is a mixture of sugar alcohols ranging from monosaccharides to polysaccharides, and is a general term for a mixture of monosaccharide sugar alcohols and polysaccharide sugar alcohols produced by using starch syrup, obtained by hydrolyzing starch with acid or enzymes, as a raw material and reducing the glucose terminals of the starch syrup by hydrogenation. Reduced starch syrup is generally classified according to the saccharification degree of the raw material starch syrup, with those made from starch syrup with a high saccharification degree being called high saccharification reduced starch syrup, those made from starch syrup with a low saccharification degree being called low saccharification reduced starch syrup, and those with an intermediate saccharification degree being called medium saccharification reduced starch syrup. When reduced starch syrup is used in the present invention, any reduced starch syrup can be used, and there are no particular limitations.

[0031] When the food of the present invention contains a sugar alcohol, the sugar alcohol content in the food is preferably 0.5 to 20 mass %, more preferably 1 to 10 mass %, and even more preferably 2 to 8 mass %.

[0032] Furthermore, when the food of the present invention contains a sugar alcohol, it is preferable that the sugar alcohol content be 10 to 200 parts by mass per 100 parts by mass of granular or fibrous plant protein material, as this has a high effect of reducing the plant protein odor.From this point of view, it is more preferable that the sugar alcohol content be 30 to 100 parts by mass, even more preferably 40 to 80 parts by mass, and particularly preferably 50 to 70 parts by mass per 100 parts by mass of granular or fibrous plant protein material.

[0033] The food of the present invention preferably contains edible oils and fats in order to improve the moist texture. As the edible oils and fats, oils and fats that are liquid at 25°C, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, and sunflower oil, and oils and fats that are solid at room temperature, such as palm oil, palm kernel oil, coconut oil, sal fat, mango fat, and milk fat, may also be used. Furthermore, oils and fats that have been physically or chemically treated, such as hardened oils, fractionated oils, and interesterified oils, may also be used.

[0034] When the food product of the present invention contains edible oils and fats, from the viewpoint of improving texture, the content of edible oils and fats in the food product is preferably 100 to 1,000 parts by mass, more preferably 150 to 600 parts by mass, and even more preferably 250 to 450 parts by mass, per 100 parts by mass of the granular or fibrous vegetable protein material. Furthermore, the content of edible oils and fats in the food product is preferably 3 to 70% by mass, more preferably 5 to 60% by mass. The amount of edible oils and fats mentioned here includes the amount of oils and fats in other ingredients containing oils and fats.

[0035] From the viewpoints of improving texture and reducing vegetable protein odor, the food of the present invention preferably has a water content of 100 to 700 parts by mass, more preferably 150 to 600 parts by mass, and even more preferably 200 to 500 parts by mass, per 100 parts by mass of the granular or fibrous vegetable protein material. The amount of water referred to here includes not only water but also the amount of water in other components containing water (excluding the amount of water in meat).

[0036] The food product of the present invention can contain, in addition to the granular or fibrous vegetable protein material, the poorly water-soluble calcium salt, and, if necessary, meat, sugar alcohol, edible oils and fats, and water, other ingredients. These other ingredients include seasonings such as salt, sugars, and high-intensity sweeteners; coloring agents such as pigments; preservatives; antioxidants; emulsifiers; inorganic salts; pH adjusters; spices, flavorings; and various other food ingredients and food additives. One or more selected from these can be used.

[0037] The food product of the present invention can be obtained by mixing a granular or fibrous vegetable protein material and a poorly water-soluble calcium salt, as well as meat, sugar alcohol, edible oils and fats, water, etc., which may be contained as needed, sealing the resulting mixture in a container, and then heating it.

[0038] The food of the present invention is a pre-cooked food in a sealed container. Examples of the sealed container for the food in a sealed container include bottles, cans, plastic film trays and pouches, metal foil and plastic film laminated film trays and pouches, and metal vapor deposition film trays and pouches. The plastic film is a synthetic resin formed into a membrane shape. Examples of synthetic resins that are the material for the plastic film include VDC / VC (vinylidene chloride / vinyl chloride copolymer), VDC / MA (vinylidene chloride / methyl acrylate copolymer), HIPS (high impact polystyrene), PVDC (polyvinylidene chloride), PVC (polyvinyl chloride), PA (polyamide), PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), PET (polyethylene terephthalate resin), and composites of one or more of these. The metallized film may be a plastic film on which a metal is vapor-deposited. The plastic film in the laminated film of metal foil and plastic film, and the plastic film in the metallized film, may be the same as the plastic film constituting the above-mentioned plastic film packaging. Examples of metals in the metallized film include aluminum, magnesium, palladium, zinc, nickel, silver, copper, gold, platinum, indium, tin, stainless steel, chromium, and titanium. The same metals may also be used for the metal foil. When the packaging body includes a plastic film, it is preferable to place a thermoplastic resin layer on the inner surface, since sealing by fusing the resin layer is easy.

[0039] The food packed in the container is heated after sealing. The heated sealed containerized food of the present invention may be a containerized food heated without pressure, but it is preferably a food that has been subjected to pressure heating, i.e., a pressure-heated food, because the vegetable protein odor caused by the granular or fibrous vegetable protein material tends to be strong, thereby enhancing the importance of the vegetable protein odor reduction effect of the present invention. The pressure heating treatment can be carried out using a retort apparatus. Specific examples of retort apparatus include steam type, hot water type (static type, rotary type), hot water shower type, hydrostatic pressure type, water seal type, and continuous type.

[0040] The food of the present invention is preferably a flake food or a minced meat food. Both flake food and minced meat food are foods containing meat that has been shredded into flakes or mince and heated, or a granular or fibrous vegetable protein material that imitates the meat and has been seasoned. Either the shredding or the heating can be performed first. The shredding may be performed using a blade, or it may be performed by shredding by machine or by hand. Flake food or minced meat food is used, for example, as a filling for omelets or as a topping for rice, etc. Specific examples of flake food include fish flakes such as salmon flakes. Specific examples of minced meat food include minced meat.

[0041] The present invention has been described above based on its preferred embodiments, but the present invention is not limited to the above description. [Example]

[0042] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to such examples. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

[0043] <Evaluation 1: Comparative Example 1, Examples 1 to 13> The ingredients shown in Tables 1 and 2 were mixed, and 50 g of the mixture was placed in a heat-sealable container (a retort pouch) and sealed by heat sealing. After heating under pressure at 116°C for 75 minutes, the mixture was cooled to room temperature to obtain a cooked food product (flake food or minced meat food) in a sealed container. In Tables 1 and 2, soybean oil was used as the edible oil and fat. The granular vegetable protein material used was New Soyme N20WAC (shape: granular) manufactured by Nisshin Oillio Co., Ltd. The granular vegetable protein material was manufactured through a swelling process. The amounts of the granular vegetable protein material shown in Tables 1 and 2 are amounts on a dry basis. The "fish flakes" listed in Table 2 were made by removing inedible parts of white salmon, heating it, and then breaking it into flakes. Furthermore, the ingredients in the "other" category were seasonings, colorings, and yeast extract. Thirteen panelists were asked to open the heated food products in the sealed containers and evaluate the strength of the vegetable protein odor at the time of opening according to the following criteria. The average values ​​of the 13 panelists are shown in Tables 1 and 2. (Evaluation criteria) 1: Hardly felt. 2: I don't feel it much. 3: I can't say either way. 4: Feels somewhat strong. 5: I feel very strongly.

[0044] [Table 1]

[0045] [Table 2]

[0046] As shown in Tables 1 and 2, it is clear that the vegetable protein odor can be reduced by adding calcium carbonate. Furthermore, as can be seen from a comparison of Examples 1, 5, and 6 in Table 1 with Examples 11, 12, and 13 in Table 2, it can be seen that the inclusion of meat can further reduce the vegetable protein odor after pressurized heating.

[0047] <Evaluation 2: Examples 12 to 15> The ingredients shown in Table 3 were mixed, and 50 g of the mixture was placed in a heat-sealable container (a retort pouch) and sealed by heat sealing. After heating under pressure at 116°C for 75 minutes, the mixture was cooled to room temperature to obtain a cooked food product (flake food or minced meat food) in a sealed container.

[0048] The heated food products in the sealed containers were opened and eaten, and their texture, such as moistness, roughness, and softness, was evaluated. The results are shown in Table 3.

[0049] [Table 3]

[0050] As shown in Table 3, it is clear that in terms of improving texture, it is preferable that the mass ratio of calcium carbonate / granular vegetable protein (%) is below a certain level.

[0051] (Evaluation 3: Examples 2 and 16 and 17) In Example 16, a cooked food product in a sealed container was obtained in the same manner as in Example 2, except that the granular vegetable protein material in Example 2 was changed to a fibrous vegetable protein material (LORY TEXFIBRES manufactured by Unitec Foods). In Example 17, a cooked food product in a sealed container was obtained in the same manner as in Example 2, except that the granular vegetable protein material in Example 2 was changed to a flaked vegetable protein material (LORYTEX FLAKES manufactured by Unitec Foods). The heated, sealed container foods of Examples 2, 16, and 17 were opened and the vegetable protein odor was compared. The foods of Examples 16 and 17 had the same level of vegetable protein odor as Example 2.

[0052] (Evaluation 4: Comparative Example 1, Examples 1 to 3, 18, and 19) Heated foods in hermetically sealed containers were obtained in the same manner as in Example 1, except that the blending amounts in Table 4 were used for Examples 18 and 19. 23 adult monitors were asked to eat the heated foods in hermetically sealed containers of Comparative Example 1, Examples 1 to 3, 18, and 19, and to select the food that they felt had the greatest difference between Comparative Example 1 and Example 18 (0% and 5% calcium carbonate / vegetable protein material), Example 18 and Example 19 (5% and 10%), Example 19 and Example 1 (10% and 15%), Example 1 and Example 2 (15% and 20%), and Example 2 and Example 3 (20% and 25%). The results are shown in Table 4.

[0053] [Table 4]

[0054] (Evaluation 5: Comparative Example 2, Examples 11, 14, 20 to 22) In Examples 20 to 22, cooked foods in hermetically sealed containers were obtained in the same manner as in Example 11, except that the blending amounts shown in Table 5 were used. Twenty adult monitors were asked to eat the cooked foods in hermetically sealed containers of Comparative Example 2 and Examples 20, 21, 11, 14, and 22, and to select the difference they felt was greatest between Comparative Example 2 and Example 20 (Ca carbonate / vegetable protein material (%) 0% and 5%), between Example 20 and Example 21 (same 5% and 10%), between Example 21 and Example 11 (same 10% and 15%), between Example 11 and Example 14 (same 15% and 20%), and between Example 14 and Example 22 (same 20% and 25%). The results are shown in Table 5.

[0055] [Table 5]

[0056] As shown in the evaluation results in Tables 4 and 5, the majority of people noticed the greatest difference in color when the ratio of calcium carbonate to the vegetable protein material was between 5% and 10% by mass. Therefore, for example, a ratio of 6% by mass or more is considered to be highly effective in improving the whiteness of food.

Claims

1. A heated food product in a sealed container containing a granular or fibrous vegetable protein material, the food product containing a poorly water-soluble calcium salt externally added to the granular or fibrous vegetable protein material and dispersed in the food product, The heated food in a sealed container contains 3 parts by mass or more of a poorly water-soluble calcium salt per 100 parts by mass of the granular or fibrous vegetable protein material.

2. 2. The cooked food product in a hermetically sealed container according to claim 1, wherein the poorly water-soluble calcium salt is calcium carbonate.

3. 3. The heated food in a sealed container according to claim 1, wherein the amount of the poorly water-soluble calcium salt is 90 parts by mass or less per 100 parts by mass of the granular or fibrous vegetable protein material.

4. 3. The heated food in a sealed container according to claim 1, wherein the amount of the poorly water-soluble calcium salt is 40 parts by mass or less per 100 parts by mass of the granular or fibrous vegetable protein material.

5. 3. The heated food product in a hermetically sealed container according to claim 1 or 2, which contains a sugar alcohol.

6. 3. The cooked food product in a sealed container according to claim 1 or 2, which contains meat.

7. 3. The cooked food product in a sealed container according to claim 1 or 2, which is a flake food product or a minced meat food product.

8. 3. The heated food in a sealed container according to claim 1 or 2, which is a pressure-heated food.

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