Textured soy protein food products

Abstract

To provide a textured soybean protein food suppressed in soybean smell and improved in palate feeling.SOLUTION: The textured soy protein food product of the present invention comprises a soy material, a sugar alcohol and a polysaccharide selected from starches and modified starches.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to textured soy protein foods produced from soybean raw materials such as soy protein. [Background technology]

[0002] Conventionally, processed soybean foods made from soybeans, such as tofu, deep-fried tofu, tofu paste, and soybean skin, have been commonly eaten.

[0003] Soybeans are known to be a highly nutritious food ingredient, containing high-quality vegetable protein as well as lipids, dietary fiber, vitamin B1, and various minerals. In recent years, with the rise in public health awareness, soybean processed foods are used not only as a food ingredient but also as health foods to maintain and improve health, and as alternatives to meat and other foods. As a result, the demand for soybean processed foods is increasing year by year.

[0004] However, soybean processed foods are known to have several problems. For example, soybeans are known to have a unique unpleasant odor, such as an unpleasant odor resulting from the oxidation of soybean lipids or from aldehydes and ketones produced during the processing process. This unpleasant odor is present in soybean processed foods, particularly textured soy protein foods. Furthermore, among soybean processed foods, textured soy protein foods have poor water retention because their main component is protein, and as a result, problems with texture, such as dryness, have been noted. These problems hinder the expansion of demand for soybean processed foods.

[0005] As examples of soybean processed foods that address these issues, for example, Patent Document 1 discloses soybean noodles containing a specific amount of soybean-derived protein-containing material and tapioca starch in order to suppress the soybean odor and harshness of soybean noodles, which contain a high amount of soybean-derived protein. Patent Document 2 discloses a beverage containing indigestible glucan and soybean peptides in order to suppress the soybean odor. Furthermore, Patent Document 3 describes that the addition of a starchy ingredient to soybean meat can improve the texture of the meat substitute (e.g.,

[0064] ). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2022-110419 [Patent Document 2] Patent No. 6978253 [Patent Document 3] Patent No. 7260103 Summary of the Invention [Problem to be solved by the invention]

[0007] As described above, in order to meet the increasing demand for soybean processed foods not only as general food ingredients but also as health foods and alternative foods and to popularize the intake of soybean processed foods, particularly textured soy protein foods, various problems with textured soy protein foods, such as suppression of soybean odor or improvement of texture, remain to be solved.

[0008] An object of the present invention is to provide a textured soy protein food product with reduced soybean odor or to provide a textured soy protein food product with improved texture. [Means for solving the problem]

[0009] The present inventors have found that the problems associated with textured soy protein foods can be solved by using a sugar alcohol and a polysaccharide in combination in the textured soy protein food. The textured soy protein food of the present invention (hereinafter referred to as "the food") contains a soybean raw material, a sugar alcohol, and a polysaccharide selected from starch and modified starch. [Effects of the Invention]

[0010] The present food product can suppress the soybean odor of a textured soy protein food or improve the texture of the textured soy protein food, thereby promoting the intake of the textured soy protein food as a health food or alternative food. [Brief explanation of the drawings]

[0011] [Figure 1] 1 is a graph showing the results of an evaluation of the soybean odor suppression effect of erythritol, polysaccharides, and a combination of the two. [Figure 2] 1 is a graph showing the results of an evaluation of the soybean odor suppression effect of lactitol, polysaccharides, and a combination of the two. [Figure 3] 1 is a graph showing the results of an evaluation of the improvement in texture (dryness) by erythritol, polysaccharides, and a combination of the two. [Figure 4] 1 is a graph showing the results of an evaluation of the improvement in texture (dryness) by lactitol, polysaccharides, and a combination of the two. DETAILED DESCRIPTION OF THE INVENTION

[0012] The soybean raw material is not particularly limited in type or content as long as it is a raw material derived from soybeans and contains soybean protein. Examples of the soybean raw material include processed soybeans obtained by physically or chemically processing soybeans (e.g., crushed soybeans, soybean powder, defatted soybeans, etc.), and soybean-derived components obtained from soybeans by processing such as component separation (e.g., concentrated soybean protein and isolated soybean protein). The soybean-derived components may contain components other than soybean protein (e.g., soybean polysaccharides). The soybean raw material may be used alone or in combination of two or more types. Specific examples of the soybean raw material include defatted soybeans, isolated soybean protein, and combinations thereof.

[0013] The content of the soybean raw material in the present food can be set as appropriate. The content of the soybean raw material is usually 20 to 95% by mass, preferably 30 to 95% by mass, more preferably 60 to 95% by mass, and even more preferably 70 to 95% by mass, when the entire food (dry basis not containing water) is taken as 100% by mass. The lower limit of the content can be any natural number between 20 and 70% by mass (for example, 40%, 50%, 65%, 70%, or 80% by mass). The upper limit of the content can be 95%, 94%, 93%, or 92% by mass. The content can be any combination of the lower and upper limits.

[0014] When defatted soybeans are used as the soybean raw material, the content of defatted soybeans can be appropriately set. The content of defatted soybeans in the present food is usually 20 to 80% by mass, preferably 30 to 75% by mass, and more preferably 40 to 75% by mass, when the entire food (dry basis not containing water) is taken as 100% by mass. The lower limit of the content can be any natural number between 20 and 65% by mass (e.g., 25% by mass or 35% by mass). The upper limit of the content can be any natural number between 70 and 80% by mass (e.g., 77% by mass or 74% by mass). The content can be any combination of the lower and upper limits.

[0015] When soy protein is used as the soybean raw material, the content of soy protein can be set appropriately. In the present food, the content of soy protein can usually be 5 to 40% by mass, preferably 10 to 30% by mass, when the entire food (dry basis excluding water) is taken as 100% by mass. The lower limit of the content can be any natural number between 5 and 20% by mass (e.g., 7% or 15% by mass). The upper limit of the content can be any natural number between 20 and 40% by mass (e.g., 25% or 35% by mass). The content can be any combination of the lower and upper limits.

[0016] When defatted soybeans and soy protein are used as the soybean raw material, the content ratio of the defatted soybeans and soy protein is not particularly limited and can be set appropriately. The content ratio of the defatted soybeans and soy protein (defatted soybeans:soy protein, by mass) is usually (0.5-5):1, preferably (1-4):1, more preferably (2-4):1, and even more preferably (3-4):1. The lower limit of the content ratio can be 0.7, 0.9, 1.2, 1.4, 1.5, 1.8, 2.2, 2.5, or 2.8. The upper limit of the content ratio can be 3.8, 4.2, 4.5, or 4.8. The content ratio can be any combination of the lower and upper limits.

[0017] The sugar alcohol is a sugar obtained by reducing a reducing group of a sugar to an alcohol group. The sugar alcohol is not limited to a specific type, and any sugar alcohol can be used as long as it is edible. Examples of the sugar alcohol include sugar alcohols derived from monosaccharides, disaccharides, trisaccharides, and higher oligosaccharides, as well as polysaccharides. Examples of the sugar alcohol include sugar alcohols having 3 to 12 carbon atoms. More specific examples of the sugar alcohol include erythritol, xylitol, sorbitol, mannitol, maltitol, lactitol, maltitol, isomalt, and palatinit. The sugar alcohols may be used alone or in combination of two or more.

[0018] The content of the sugar alcohol in the present food product can be set as appropriate. The content of the sugar alcohol is usually 1 to 20% by mass, preferably 2 to 15% by mass, and more preferably 3 to 10% by mass, based on 100% by mass of the present food product (dry basis excluding water). The lower limit of the content can be 1%, 1.2%, 1.5%, 1.8%, 2.2%, 2.5%, or 2.8% by mass. The upper limit of the content can be 18%, 14%, 12%, 8%, or 6% by mass. The content can be any combination of the lower and upper limits.

[0019] The polysaccharide is selected from starch and modified starch. Examples of the starch include starches derived from cereals (rice flour, corn starch, wheat starch, etc.), tubers (potato starch, sweet potato starch, tapioca starch, etc.), roots or stems (sago starch, kudzu starch, bracken starch, lotus root starch, etc.), and beans (mung bean starch, etc.). The modified starch is starch whose properties have been improved by physical, chemical, or enzymatic treatment. The specific content of the physical, chemical, or enzymatic treatment is not particularly limited. Examples of the modified starch include oxidized starch, acetylated adipic acid cross-linked starch, and hydroxypropyl starch. The modified starch can be modified starch other than dextrin and cyclodextrin. The polysaccharides may be used alone or in combination of two or more kinds.

[0020] The content of the polysaccharide in the present food product can be set as appropriate. The content of the polysaccharide is usually 1 to 20% by mass, preferably 2 to 15% by mass, more preferably 3 to 10% by mass, and even more preferably 4 to 8% by mass, based on 100% by mass of the present food product (dry basis not containing water). The lower limit of the content can be 1.2%, 1.5%, 1.8%, 2.2%, 2.5%, 2.8%, 3.2%, 3.5%, or 3.8% by mass. The upper limit of the content can be 18%, 14%, 12%, or 8% by mass. The content can be any combination of the lower and upper limits.

[0021] The content ratio of the sugar alcohol to the polysaccharide is not particularly limited. The content ratio of the sugar alcohol to the water-soluble polysaccharide (sugar alcohol:polysaccharide, by mass) can usually be (0.3 to 2):1, preferably (0.5 to 1.5):1. The lower limit of the content ratio can be 0.35, 0.4, 0.45, 0.55, or 0.6. The lower limit of the content ratio can be 1.8, 1.7, 1.4, 1.3, or 1.2. The content ratio can be any combination of the lower limit and upper limit.

[0022] A preferred combination of the sugar alcohol and the polysaccharide is one in which the sugar alcohol is a sugar alcohol containing one or more of monosaccharide sugar alcohols and disaccharide sugar alcohols, and the polysaccharide is a polysaccharide containing one or more of starches. An even more preferred combination is one in which the sugar alcohol is a sugar alcohol containing one or more of monosaccharide sugar alcohols and disaccharide sugar alcohols, and the polysaccharide is a starch containing one or more of cereal-derived and potato-derived starches. A more preferred combination is one in which the sugar alcohol is a sugar alcohol containing one or more of monosaccharide sugar alcohols and disaccharide sugar alcohols, and the polysaccharide is a starch containing one or more of cereal-derived starches and potato starches. Note that the above term "comprising" includes embodiments that do not contain other sugar alcohols or other polysaccharides, i.e., "is."

[0023] The present food product may further contain an inorganic salt. The inclusion of the inorganic salt is preferable because it suppresses the soybean odor and, depending on the inorganic salt, can promote swelling (foaming). Examples of the inorganic salt include magnesium salt, calcium salt, carbonate salt, and sulfate salt. Specific examples of the inorganic salt include compounds such as calcium carbonate. The inorganic salt may be used alone or in combination of two or more types.

[0024] The content of the inorganic salt can be set appropriately and is usually 0.1 to 2% by mass, preferably 0.3 to 1.5% by mass, and more preferably 0.5 to 1.5% by mass, based on 100% by mass of the food (dry basis not containing water).

[0025] The present food product may contain other ingredients besides the soybean raw material, sugar alcohol, and polysaccharide as needed, as long as the ingredients do not inhibit the effects of the present invention. Examples of such other ingredients include known ingredients that have traditionally been added to textured soy protein foods, as well as other functional ingredients. Specific examples of such other ingredients include one or more of the following: dietary fiber, sweeteners, acidulants, seasonings, flavorings, colorings, oils and fats, emulsifiers, antioxidants, preservatives, and thickening and stabilizing agents.

[0026] There are no particular limitations on the type, shape, or manufacturing method of a "textured soy protein food," as long as it is a food obtained by processing soy protein (for example, one or more of soybeans, defatted soybeans, reduced-fat soybeans, isolated soy protein, and concentrated soy protein). This food is usually obtained by heating and kneading the raw materials in an extruder, forming them into the desired shape, and drying. The above "food" also includes food ingredients. The above "food" also includes "food" for consumption by animals other than humans, for example, pet food such as dog food. [Example]

[0027] The present invention will be specifically described below with reference to examples. Note that the present invention is not limited to the embodiments shown in the examples. The embodiments of the present invention can be modified in various ways within the scope of the present invention depending on the purpose and application.

[0028] 1. Manufacturing of textured soy protein foods The following raw materials were used: (1) Defatted soybeans: "NON-GMO defatted soybeans from India" (manufactured by SONIC) (2) Soy protein: "Soy protein isolate GS5300A" (manufactured by Gushan Biotechnology Group Co., Ltd.) (3) Polysaccharides Non-glutinous rice starch; "Non-glutinous rice grits" (Namisato Co., Ltd.) Wheat starch: "Nissin Flour Weak Wheat Flour" (Nissin Flour Welna Co., Ltd.) Potato starch: "Top Value Potato Starch" (Aeon Co., Ltd.) Oxidized starch: "PRECISA 604" (Ingredion Japan) Acetylated adipate cross-linked starch (hereinafter referred to as "cross-linked starch"): "COLFLO 67" (manufactured by Ingredion Japan) Hydroxypropyl starch (hereinafter referred to as "HP starch"): "NATIONAL 7" (manufactured by Ingredion Japan) Cellulose: "Fine powder cellulose" (manufactured by Nippon Garlic Co., Ltd.) Chitin: "Chitin TC-L" (Koyo Chemical Co., Ltd.) Pectin: "Pectin HM" (manufactured by Unitec Foods) (4) Sugar alcohols Erythritol: "Erythritol S" (Kobe Kasei Co., Ltd.) Sorbitol: "Sorbitol FP" (Butsusan Food Science Co., Ltd.) Lactitol: "Lactitol LC-0" (manufactured by Bussan Food Science Co., Ltd.) (5) Calcium compound: calcium carbonate ("Alagen"; manufactured by Calfine)

[0029] The above ingredients were mixed in the proportions shown in Tables 1 and 2 to prepare a raw material mixture, which was then supplied in fixed amounts to an extruder. The raw material mixture was mixed with water in the extruder (water content: 10-15% by mass in 100% by mass of the raw material mixture), heated, kneaded, and molded, and the extruded product was cut into pieces 3-5 cm in size. The resulting molded products were dried in a continuous drying chamber (drying temperature: 80-90°C) to produce the textured soy protein foods of the Examples and Comparative Examples.

[0030] 2. Evaluation Method The textured soy protein foods obtained in each of the Examples and Comparative Examples were evaluated for soybean odor and texture in a sensory test by five panelists. The evaluation was conducted on a five-point scale as shown below, and the average of the scores of the five panelists was used as the result. The results are shown in Tables 1 and 2.

[0031] (Evaluation criteria for soybean odor) 1: Very strong soy smell. 2: Strong soy smell. 3: Has a soybean smell. 4: There is a slight soybean smell. 5: No soy smell.

[0032] (Texture evaluation criteria) 1: The hair feels very dry. 2: It feels very dry. 3: It feels dry. 4: A slight soybean smell is detectable. 5: No dryness.

[0033] [Table 1]

[0034] [Table 2]

[0035] 3-1. Results (reduction of soybean odor) When "erythritol" (average rating alone: ​​3.6; Comparative Example 1) was combined with "cross-linked starch" (average rating alone: ​​2.0; Comparative Example 6) or "HP starch" (average rating alone: ​​1.8; Comparative Example 7), the soybean odor suppression effect was lower than that of "erythritol" alone (average ratings 2.8 and 3.4; Examples 4 and 5).

[0036] In contrast, when "erythritol" (average rating alone: ​​3.6; Comparative Example 1) was combined with "rice starch" (average rating alone: ​​3.2; Comparative Example 3), "wheat starch" (average rating alone: ​​3.0; Comparative Example 4), or "potato starch" (average rating alone: ​​3.2; Comparative Example 5), the soybean odor suppression effect was improved compared to each of the ingredients used alone (average ratings: 4.6 and 4.8; Examples 1 to 3).

[0037] When "lactitol" (average rating alone: ​​2.4; Comparative Example 2) was combined with "cross-linked starch" (average rating alone: ​​2.0; Comparative Example 6) or "HP starch" (average rating alone: ​​1.8; Comparative Example 7), the soybean odor suppression effect was increased compared to each compound used alone (average rating 2.8; Examples 12 and 13).

[0038] When "lactitol" (average rating alone: ​​2.4; Comparative Example 2) was combined with "non-glutinous rice starch" (average rating alone: ​​3.2; Comparative Example 3), "wheat starch" (average rating alone: ​​3.0; Comparative Example 4), or "potato starch" (average rating alone: ​​3.2; Comparative Example 5), the soybean odor suppression effect was increased compared to each of the two alone (average ratings: 3.6 and 3.8; Examples 9 to 11). Furthermore, the degree of increase was greater than when "cross-linked starch" or "HP starch" was used as the "polysaccharide."

[0039] On the other hand, when "erythritol" (average rating alone: ​​3.6; Comparative Example 1) was combined with "cellulose" (average rating alone: ​​2.0; Comparative Example 8), the result was similar to that of "erythritol" (average rating 3.6; Comparative Example 9), and no improvement in the soybean odor suppression effect was observed.

[0040] The soybean odor suppression effect can be summarized as follows (also see Figures 1 and 2): [Table 3]

[0041] 3-2. Results (improved texture) When "erythritol" (average rating alone: ​​3.2; Comparative Example 1) was combined with "cross-linked starch" (average rating alone: ​​3.6; Comparative Example 6) or "HP starch" (average rating alone: ​​3.0; Comparative Example 7), the texture (dryness) was improved compared to each of the ingredients alone (average ratings: 3.8 and 3.9; Examples 4 and 5).

[0042] When "erythritol" (average rating of 3.2 when used alone; Comparative Example 1) was combined with "non-glutinous rice starch" (average rating of 3.8 when used alone; Comparative Example 3), "wheat starch" (average rating of 3.6 when used alone; Comparative Example 4), or "potato starch" (average rating of 3.8 when used alone; Comparative Example 5), the texture (dryness) was improved compared to each of the two alone (average ratings of 4.6 and 4.8; Examples 1 to 3). The degree of improvement was greater than when "cross-linked starch" or "HP starch" was used as the "polysaccharide."

[0043] When "lactitol" (average rating alone: ​​3.0; Comparative Example 2) was combined with "cross-linked starch" (average rating alone: ​​3.6; Comparative Example 6), the texture (dryness) was similar to that of "cross-linked starch" alone (average rating: 3.6; Example 12).

[0044] In contrast, when "lactitol" (average rating alone: ​​3.0; Comparative Example 2) and "HP starch" (average rating alone: ​​3.0; Comparative Example 7) were combined, the texture (dryness) was improved compared to either product alone (average rating: 3.4; Example 13).

[0045] When "lactitol" (average rating of 3.0 when used alone; Comparative Example 2) was combined with "non-glutinous rice starch" (average rating of 3.8 when used alone; Comparative Example 3), "wheat starch" (average rating of 3.6 when used alone; Comparative Example 4), or "potato starch" (average rating of 3.8 when used alone; Comparative Example 5), the texture (dryness) was improved compared to each of the two alone (average ratings of 4.4 and 4.6; Examples 9 to 11). The degree of improvement was greater than when "cross-linked starch" or "HP starch" was used as the "polysaccharide."

[0046] On the other hand, when "erythritol" (average rating alone: ​​3.2; Comparative Example 1) was combined with "cellulose" (average rating alone: ​​1.4; Comparative Example 8), the results were lower than those of "erythritol" alone (average rating: 3.0; Comparative Example 9), and no improvement in texture (dryness) was observed.

[0047] The soybean odor suppression effect can be summarized as follows (also see Figures 3 and 4). [Table 4]

Claims

1. A textured soy protein food product comprising a soy material, a sugar alcohol, and a polysaccharide selected from starch and modified starch.

2. 2. The textured soy protein food product of claim 1, wherein the starch comprises one or more of cereal-derived starch and potato starch.

3. 2. The textured soy protein food product of claim 1, wherein the sugar alcohol comprises one or more of a monosaccharide sugar alcohol and a disaccharide sugar alcohol.

4. 2. The textured soy protein food product of claim 1, wherein the sugar alcohol comprises erythritol and / or lactitol.

5. 10. The textured soy protein food product of claim 1, further comprising an inorganic salt.

6. 6. The textured soy protein food product of claim 5, wherein said inorganic salt is a calcium salt.

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