Plant-based protein materials

Abstract

The present invention aims to provide a plant-based protein material in which off-flavors are sufficiently suppressed. [Solution] We discovered that certain phenolic compounds contribute to off-flavors, and that by setting the total concentration of these phenolic compounds below a certain level, we can provide a plant-based protein material with suppressed off-flavors.

Description

Technical Field

[0004] , , , , , , , , , , ,

[0003] , , , , ,

[0001] The present invention relates to vegetable protein materials.

Background Art

[0002] Plant-based foods formulated with vegetable protein materials or plant protein materials have negative flavors ( = off-flavors) such as a fishy smell and astringency that are not felt in animal-based foods, and this is one of the factors that impairs the taste of plant-based foods. The substance that causes this off-flavor has been considered hexanal so far, and technologies for reducing this have been disclosed. For example, in order to control the production of hexanal in the soybean processing process, methods for suppressing the generation of off-flavors by inactivating lipoxygenase (Patent Documents 1 and 2), methods for removing the generated aroma (Patent Document 3), methods for breeding lipoxygenase gene-deficient soybeans (Patent Document 4), etc. are available. In addition, as an approach that does not cause an off-flavor, there is a technology for masking by adding food materials and additives (Patent Documents 5 and 6).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Summary of the Invention

Problems to be Solved by the Invention

[0004] Despite years of research on hexanal worldwide, the issue of off-flavors remains unresolved, and there is a need for the development of plant-based protein materials with sufficiently suppressed off-flavors. The present invention aims to provide a plant-based protein material in which off-flavors are sufficiently suppressed. [Means for solving the problem]

[0005] As seen in conventional technologies, simply reducing hexanal does not solve the problem of off-flavors in plant materials. Furthermore, in technologies that mask off-flavors, such as those described in Patent Documents 5 and 6, the off-flavor compounds are not reduced, but rather the flavor is layered on top of the flavor, which can cause the flavor of the masking agent to impair the taste of the food. Regarding this off-flavor, conventional technologies have not clearly identified any compounds other than hexanal that need to be controlled, and there are no technologies that can control specific compounds. The inventors analyzed the flavor components of a food product made from plant protein material that exhibited a strong off-flavor, and detected 12 types of phenolic compounds. After a detailed examination of the relationship between these phenolic compounds and the off-flavor, it was found that nine specific phenolic compounds contribute to the off-flavor. The inventors discovered that by setting the total concentration of these phenolic compounds below a certain level, it is possible to provide a plant protein material with suppressed off-flavor, thus completing the present invention.

[0006] In other words, the present invention is (1) A plant protein material in which the total concentration of the phenol compounds shown in (a) below is 95 ppb or less. (a) Guaiacol, Syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, Canolol, Piceol, Acetovanillone, Acetosyringone, However, the total concentration of phenolic compounds is the value measured under conditions where the solid content concentration of the plant protein material is 8% by mass. (2) The plant protein material described in (1), wherein the total concentration of the phenol compounds is 50 ppb or less. (3) The plant protein material described in (1), wherein the total concentration of the phenol compounds is 30 ppb or less. (4) The plant protein material described in (1), wherein the total concentration of the phenol compounds is 10 ppb or less. (5) The plant protein material is derived from leguminous plants, seeds, or grains, as described in any one of (1) to (4), (6) The plant protein material is plant milk, the plant protein material described in any one of (1) to (4), (7) A method for manufacturing food and beverages, which involves incorporating a plant protein material described in any one of (1) to (4) into food and beverages as a raw material. (8) A method for manufacturing food and beverages, which involves incorporating the plant protein material described in (5) as a raw material into food and beverages. (9) A method for manufacturing food and beverages, which involves incorporating the plant protein material described in (6) as a raw material into food and beverages. (10) A method for determining the flavor of a plant protein material, which involves measuring the total concentration of the phenol compounds shown in (a) below in the plant protein material. (a) Guaiacol, Syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, Canolol, Piceol, Acetovanillone, Acetosyringone, However, the total concentration of phenolic compounds is the value measured under conditions where the solid content concentration of the plant protein material is 8% by mass. In other words, the present invention is (11) Plant protein material in which the total concentration of the phenol compounds shown in (a) below is 95 ppb or less, (a) Guaiacol, Syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, Canolol, Piceol, Acetovanillone, Acetosyringone, However, the total concentration of phenolic compounds is the value measured under conditions where the solid content concentration of the plant protein material is 8% by mass. (12) The plant protein material is plant milk, the plant protein material described in (11), A method for producing food and beverages, comprising incorporating the plant protein material described in (13)(11) or (12) as a raw material into food and beverages, That is the case. [Effects of the Invention]

[0007] The present invention makes it possible to provide a plant-based protein material in which off-flavors are suppressed. [Modes for carrying out the invention]

[0008] ■Plant protein material The plant-derived protein material of this embodiment is characterized in that the total concentration of nine phenolic compounds, namely guaiacol, syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, canolol, piceol, acetovanillone, and acetosyringone, is 95 ppb or less. These off-flavors, specifically those caused by phenolic compounds, include grainy odors, bitterness, and astringency, and these flavors are the cause of off-flavors in plant-based protein materials. The plant-based protein material of this embodiment has these off-flavors caused by phenolic compounds suppressed and has a good flavor. Furthermore, the plant protein material of this embodiment includes the following embodiments. In one embodiment, the plant protein material of this embodiment includes those in which the total concentration of the nine types of phenolic compounds exceeds 95 ppb, but is reduced to 95 ppb or less. In this embodiment, the total concentration of the nine phenolic compounds in the plant protein material is 95 ppb or less when the solid content of the plant protein material is 8% by mass. Therefore, as long as the above conditions are met, the plant protein material of this embodiment can be used in various forms such as powder, liquid, or granules.

[0009] Examples of sources for plant-based protein include legumes such as soybeans, lupin beans, alfalfa, white clover, mung beans, adzuki beans, broad beans, peas, chickpeas, kidney beans, flat beans, and cowpeas; nuts such as sesame, canola, coconut, almonds, walnuts, cashews, and hazelnuts; grains such as corn, buckwheat, wheat, barley, oats, and rice; vegetables; and fruits. In more specific embodiments, the plant protein material of the present invention is derived from leguminous plants, seeds, or grains.

[0010] In a more specific embodiment, the vegetable protein material derived from leguminous plants is soybean, lupin bean, purple velvet bean, kudzu, mung bean, adzuki bean, cowpea, pea, chickpea, kidney bean, broad bean, asparagus bean or a combination thereof. In an even more specific embodiment, the vegetable protein material derived from leguminous plants is soybean, mung bean, pea or a combination thereof. In another specific embodiment, the vegetable protein material derived from seeds is coconut seed, almond seed or a combination thereof. In yet another specific embodiment, the vegetable protein material derived from cereals is wheat, barley, oats or a combination thereof.

[0011] For example, in the case of the vegetable protein material derived from leguminous plants, proteins and / or their degradation products can be mentioned. The production method is not particularly limited as long as it is a separated and purified product of the proteins and / or their degradation products contained in leguminous plants. Also, the proteins and / or their degradation products derived from leguminous plants may be commercially available ones. For example, in the case of soy protein, for example, defatted soybeans obtained by defatting whole soybeans such as whole soybeans with organic solvents such as hexane and ethanol, whole soybeans or soy milk obtained by water-extracting proteins from defatted soybeans, low-fat soy milk, and furthermore, isolated soy proteins obtained by methods such as acid precipitation or alcohol precipitation from soy milk, concentrated soy proteins, or soy whey, concentrated soy whey, etc. can be mentioned. A mixture of these may also be used. Also, it may be a plant milk cream such as soy milk cream. Also, it may be a textured soy protein material produced using an extruder or the like with defatted soybeans or isolated soy proteins as raw materials. Also, lupin beans, purple velvet beans, kudzu, mung beans, adzuki beans, cowpeas, pea beans, chickpeas, kidney beans, broad beans, asparagus beans, etc. may also be separated and purified in the same manner as soybeans. Also, those obtained by concentrating these, their whey, or those obtained by concentrating their whey may be used. Also, a mixture of these may be used.

[0012] Furthermore, plant-based protein materials derived from seeds and grains may be isolated and purified in the same manner as the plant-based protein materials derived from leguminous plants mentioned above. Alternatively, concentrated versions of these materials, their whey, or concentrated whey may also be used. Furthermore, mixtures of these materials may also be used.

[0013] ■Plant milk Among plant-based protein materials, plant-based milk is preferred. Plant-based milk refers to a product obtained by extracting the components of plants using an aqueous solvent, and is a type of milk based on raw materials derived from legumes, nuts, grains, etc. For example, in the case of plant-based milk made from leguminous plants, the leguminous plants can be immersed in water, warm water, or hot water, then ground, and the okara (soy pulp) can be separated. Alternatively, a slurry-like product in which the okara is finely ground without removing it can also be used, but a product from which the okara has been removed is preferred. In this embodiment, the plant milk can be used not only as an aqueous solvent extract (aqueous solution) as is, but also as a concentrated extract from which some of the water has been removed, or as a dried extract dispersed in water. Examples of plant-based milks include soy milk, low-fat soy milk, pea soy milk, mung soy milk, oat milk, almond milk, and coconut milk. Soy milk and low-fat soy milk are preferred.

[0014] ■ Plant-based milk cream Another preferred embodiment of the plant protein material is plant milk cream. Plant milk cream has a higher lipid content than plant milk, preferably with a lipid content of 25% by mass or more in dry matter. More preferably 30% by mass or more, more preferably 35% by mass or more, and more preferably 40% by mass or more in dry matter. Furthermore, the upper limit is preferably 80% by mass or less, more preferably 75% by mass or less, and more preferably 70% by mass or less. Examples of plant species include soybeans, peanuts and other legumes, almonds, coconuts and other seeds, and preferably soy milk cream derived from soybeans. Here, we will explain using soy milk cream, which is made from soybeans, as an example. Soy milk cream is also called a soy emulsion composition. Generally, fresh cream is produced by separating it from milk using a centrifuge, but in one embodiment, soy milk cream can be produced in a similar manner, for example, by further centrifuging soy milk obtained from whole soybeans, and recovering the low-density, oil-rich cream layer produced, but the manufacturing method is not particularly limited. Another embodiment includes a soy emulsion composition made by adding commercially available soy milk, oils and fats, and, if necessary, an emulsifier. The lipid content of soy milk cream (referring to the content as an extract of a chloroform / methanol mixed solvent) is preferably 25% by mass or more, more preferably 30% by mass or more, more preferably 35% by mass or more, and more preferably 40% by mass or more, based on dry matter. The upper limit is preferably 80% by mass or less, more preferably 75% by mass or less, and more preferably 70% by mass or less. The protein content of soy milk cream is preferably 15% by mass or more, more preferably 20% by mass or more, and more preferably 25% by mass or more, based on dry matter. The upper limit is preferably 40% by mass or less, and more preferably 35% by mass or less. The lipid / protein content ratio of soy milk cream is preferably 1.0 or more, and more preferably 1.2 or more, based on mass on a dry matter basis.

[0015] ■Phenol compounds Twelve phenolic compounds can be cited as off-flavor components in plant protein materials. These are phenol, guaiacol, syringol, 4-hydroxybenzaldehyde, vanillin, syringaldehyde, 4-vinylphenol, 4-vinylguaiacol, canolol, piceol, acetovanillone, and acetosyringone. Of these, phenol, guaiacol, and syringol are classified as phenols. Additionally, 4-hydroxybenzaldehyde, vanillin, and syringaldehyde are classified as formylphenols. Furthermore, 4-vinylphenol, 4-vinylguaiacol, and canolol are classified as vinylphenols. Finally, piceol, acetovanillone, and acetosyringone are classified as acetylphenols. After examining the effects of each of these 12 phenolic compounds on the flavor of plant protein materials, excluding phenol (a highly toxic substance not permitted as a food additive), it was found that nine phenolic compounds—guaiacol, syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, canolol, piceol, acetovanillone, and acetosyringone—contributed to off-flavors. The plant protein material of this embodiment is characterized by containing a total concentration of one or more phenol compounds selected from the nine types of phenol compounds, which is 95 ppb or less. Preferably, it is 90 ppb or less. More preferably, it can be 85 ppb or less, 80 ppb or less, 75 ppb or less, 70 ppb or less, 65 ppb or less, 60 ppb or less, 55 ppb or less, 50 ppb or less, 45 ppb or less, 40 ppb or less, 35 ppb or less, 30 ppb or less, 25 ppb or less, 20 ppb or less, 15 ppb or less, 13 ppb or less, 10 ppb or less, or 8 ppb or less. The lower limit amount can preferably be 0 ppt, 0.1 ppt or more, 1 ppt or more, 5 ppt or more, 10 ppt or more, 0.1 ppb or more, 1 ppb or more, 2 ppb or more, or 3 ppb or more. The lower limit amount and the upper limit amount can be any combination.

[0016] ■ Methods for analyzing phenolic compounds In this embodiment, the concentration of each phenol compound can be measured by a combination of a GC-MS instrument and a pretreatment method using a Gerstel MPS. Preferably, it can be measured under the conditions shown below. Equipment: 8890-5977B GC-MS (Agilent Technologies) Column: DB-WAX (60m × 0.25 mm id × 0.25 μm) Temperature conditions: 50℃ (held for 3 minutes) -3℃ / min -250℃ (held for 30 minutes) Carrier gas: He, 1.2 ml / min Transfer line: 250℃ Ion source: 230℃, 70eV Quantitative ions: 109 m / z (guaiacol), 154 m / z (syringol), 121 m / z (4-hydroxybenzaldehyde), 120 m / z (4-vinylphenol), 150 m / z (4-vinylguaiacol), 180 m / z (canol), 121 m / z (piceol), 151 m / z (acetovanilone), 181 m / z (acetosyringone), 108 m / z (m-cresol, internal standard) Pre-processing: MPS robotics (Gerstel) Method: SA-SBSE-TD, using Flex Twister (Gerstel) Quantitative method: m-cresol is added to the sample to create an internal standard, resulting in a final concentration of 100 ppb. Prior to quantification, the ratio of total ions to the quantifiable ions is calculated using standard samples of each component. During quantification, ion chromatograms of each phenol compound and m-cresol in the sample are obtained by monitoring the quantifiable ions. The relative concentration to the internal standard is calculated based on the integral value of each peak multiplied by the aforementioned ratio.

[0017] ■ Method for producing plant protein material with suppressed off-flavors In this embodiment, the plant protein material with suppressed off-flavors contains phenolic compounds such as guaiacol, syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, canolol, piceol, acetovanillone, and acetosyringone. The method for reducing these phenolic compounds is not limited, as long as the total concentration of these compounds can be kept below 95 ppb. For example, methods include treating an aqueous solution of the plant protein material with a resin column, adding resin to an aqueous solution of the plant protein material and stirring to remove the phenolic compounds, or treating an aqueous solution of the plant protein material with an activated carbon column. Furthermore, it is possible to reduce the amount of the above-mentioned phenolic compounds during extraction by adjusting the pretreatment conditions of the plant protein raw material, the temperature conditions during extraction, and the fractionation conditions after extraction.

[0018] ■ Method for determining the flavor of plant-based protein materials In this embodiment, the quality of the flavor of a plant-based protein material can be determined by measuring the total concentration of the phenolic compounds guaiacol, syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, canolol, piceol, acetovanillone, and acetosyringone. The concentration of the phenolic compounds in the plant-based protein material is measured for a plant-based protein material with a solid content of 8% by mass, based on the "analytical method for phenolic compounds" described in paragraph 0016.

[0019] ■Food and beverages The plant protein material of this embodiment has suppressed off-flavors, and by using it as is or by incorporating it as a raw material, various plant-based foods and beverages can be manufactured. Examples include oil-in-water emulsions such as cream and whipped cream, and fermented foods and beverages such as yogurt, fermented soy milk, and fermented milk beverages. These food and beverage products may contain, as needed, sugars, starch, modified starch, emulsifiers, thickening polysaccharides, salts, pH adjusters, organic acids, flavorings, oils and fats, gelling agents, seasonings, etc. [Examples]

[0020] The present invention will be explained below by describing examples. In the examples, unless otherwise specified, parts and % refer to parts by mass and mass%, respectively.

[0021] Example 1 After hulling the raw material (lipoxygenase-deficient soybeans), 5.5 times the amount of 80°C hot water was added to the hulled soybeans, and they were ground in a grinder. After grinding, steam was added and the temperature was raised to 90°C, and the soy milk and okara were separated by centrifugation. The obtained soy milk was adjusted to have a solid content of 8%, and then subjected to homogenization, sterilization, and homogenization treatment to obtain plant protein material A. For plant-based protein material A, GC-MS analysis was performed based on the "Analysis Method for Phenol Compounds" described in paragraph 0016, and the concentration of phenol compounds was measured.

[0022] Example 2 One part of oat raw material, which had been hulled, steamed, spread, and dried, was mixed with 6.5 parts of hot water to which an appropriate amount of liquefaction enzyme had been added, and the mixture was wet-milled and homogenized. The resulting oat suspension was fed into a continuous centrifuge, and the supernatant after centrifugation was subjected to an indirect heat sterilizer to obtain oat milk (plant protein material B). The obtained oat milk was adjusted with water to a solid content of 8%, and the concentration of phenolic compounds was measured in the same manner as in Example 1.

[0023] Comparative Example 1 Dried raw material (peas) was crushed. After crushing, 70°C hot water was added, and enzymatic treatment was performed using a saccharifying enzyme (Kleistase P8 (manufactured by Amano Enzyme Co., Ltd.)), followed by heat treatment at 90°C for 10 minutes. Then, the supernatant and precipitate were separated by centrifugation. The obtained supernatant was sterilized to obtain plant protein material C. The solid content of plant protein material C was 8%. The concentration of phenolic compounds was measured in the same manner as in Example 1.

[0024] For the plant-based protein materials of Comparative Example 1 and Examples 1-2, six well-trained panelists evaluated the off-flavors of the plant-based protein materials based on the flavor evaluation criteria shown below. The average of the panelists' evaluation scores was used as the flavor evaluation. If the average of the panelists' evaluation scores was 3.0 or less, the off-flavors were suppressed and the material was judged to be acceptable.

[0025] (Flavor evaluation criteria) 1 point: There is absolutely no grainy smell, bitterness, or astringency, and no off-flavors whatsoever. Points 2: There is a very slight grainy smell, bitterness, and astringency, but almost no off-flavors. 3 points: There is a slight grainy smell, bitterness, and astringency, but it is at an acceptable level as an off-flavor. 4 points: It has a grainy smell, bitterness, and astringency, and an off-flavor. 5 points: It has a grainy smell, bitterness, and astringency, and a strong off-flavor.

[0026] When the flavor of plant protein material C from Comparative Example 1 was evaluated, it received a flavor score of 5.0 points, indicating a strong off-flavor. On the other hand, plant protein material A from Example 1 received a flavor score of 1.5 points, and plant protein material B from Example 2 also received a flavor score of 1.5 points, indicating that their flavors were acceptable and good. The results of the phenol compound concentration analysis are shown in Table 1.

[0027] [Table 1]

[0028] As shown in Table 1, 12 types of phenolic compounds were detected.

[0029] Test Example 1 Of the 12 phenolic compounds listed in Table 1, excluding phenol (a highly toxic substance not approved for food additive use), we investigated which components contributed most to off-flavor. Therefore, we added 11 commercially available phenolic compounds (excluding phenol) listed in Table 2 to plant protein material A, which had a good flavor evaluation score of 1.5, to a concentration of 100 ppb in plant protein material A, and evaluated the flavor. The flavor evaluation was conducted by a panel of 5 people in the same manner as in Example 1. If the average panel score exceeded 3.0, it was determined that the phenolic compound had an impact on off-flavor. The results are shown in Table 2.

[0030] [Table 2]

[0031] As shown in Table 2, nine phenolic compounds—guaiacol, syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, canolol, piceol, acetovanylone, and acetosylingone—scored over 3.0 in flavor evaluation, confirming their role in off-flavors in plant-based protein materials.

[0032] Examples 3-6 As plant-based protein materials, the concentrations of nine phenolic compounds, which were identified as contributing to off-flavors in the study of Test Example 1, were analyzed for the plant-based protein materials listed below. Flavor evaluation was performed in the same manner as in Example 1. The results are shown in Table 3. • Plant protein material D: Fuji Oil Co., Ltd. Prototype: 100g of commercially available soy milk was mixed with a 50% resin (Sepabeads SP850, manufactured by Mitsubishi Chemical) aqueous dispersion at a concentration of 22% relative to the soy milk. The mixture was stirred at 50°C for 1 hour and then filtered through No. 2 filter paper. The resulting soy milk was adjusted to have a solid content of 8%, and the concentration of the phenol compound was measured in the same manner as in Example 1. • Plant protein material E: Fuji Oil Co., Ltd. Prototype: Broad bean protein (manufactured by Australian Plant Proteins) was dispersed in 100 g of water to an 8% concentration, sterilized, and a broad bean protein solution was obtained. The concentration of the phenol compound was measured in the same manner as in Example 1. • Plant protein material F: Fuji Oil Co., Ltd. Prototype: Almond powder was mixed with 7 times its weight in water, ground using a Commit Roller (manufactured by URSCHEL), homogenized (15 MPa), and then sterilized by direct steam heating (142°C, 7 seconds) to obtain plant protein material F. The obtained plant protein material was diluted with water to a solid content of 8%, and the concentration of the phenol compound was measured in the same manner as in Example 1. • Plant protein material G: Pea milk, Fuji Oil Co., Ltd. Prototype: Dried raw material (peas) was crushed. After crushing, 70°C hot water was added, and enzymatic treatment was carried out using a saccharifying enzyme (kleistase P8 (Amano Enzyme)), and the supernatant and precipitate were separated by centrifugation. The obtained supernatant was sterilized to obtain plant protein material G. The obtained plant protein material was prepared with water to a solid content of 8%, and the concentration of phenolic compounds was measured in the same manner as in Example 1.

[0033] [Table 3]

[0034] Table 3 shows the concentrations of each phenolic compound and the total concentration of the nine phenolic compounds for the plant-based protein material. In the flavor evaluation, plant-based protein materials A, B, D, E, F, and G were good, while plant-based protein material C was poor. When examining the relationship between the total concentration of nine types of phenolic compounds and the flavor evaluation of plant-based protein materials, it was found that plant-based protein materials A, B, D, E, F, and G, which had a low total concentration of the nine types of phenolic compounds, had a good flavor evaluation.

[0035] Example 7: Evaluation of foaming oil-in-water emulsion The total mass of the starter was set to 20 kg. 15 parts by mass of palm kernel oil (Fuji Oil Co., Ltd.'s "Refined Palm Kernel Oil," melting point 28°C), 11 parts by mass of randomly transesterified palm kernel oil and palm oil (melting point 32°C), 8 parts by mass of palm oil with a medium melting point (Fuji Oil Co., Ltd.'s "Melba 26," melting point 26°C), and 0.28 parts by mass of soybean lecithin were added, mixed, and dissolved to form the oil phase. Separately, 30 parts by mass of plant protein material A, 0.4 parts by mass of trisodium citrate (Iwata Chemical Industry Co., Ltd.), 0.12 parts by mass of glycerin fatty acid ester (Sakamoto Pharmaceutical Industry Co., Ltd.'s "Glister MS-5S," HLB 11.6), and 0.2 parts by mass of sucrose fatty acid ester (Mitsubishi Chemical Foods Corporation's "Sugar Ester S570," HLB 5) were dissolved in 35 parts by mass of water to prepare the aqueous phase. The oil phase and aqueous phase were mixed in the emulsification tank described above and pre-emulsified at 60°C. After homogenization at a homogenization pressure of 3 MPa, the mixture was sterilized by direct heating using an ultra-high temperature sterilizer (manufactured by Iwai Machinery Industry Co., Ltd.), and then immediately cooled to obtain a foaming oil-in-water emulsion. Subsequently, a sensory evaluation was performed according to the sensory evaluation of Example 1.

[0036] [Table 4]

[0037] The flavor evaluation of the foaming oil-in-water emulsion in Example 7 was confirmed to be good.

[0038] Examples 8 and 9: Evaluation of fermented soy milk 98.99 parts of plant protein material A and 1 part of glucose were mixed to make 99.99 parts, which were blended in a homomixer for 30 minutes and then homogenized under a homogenization pressure of 5 MPa. 0.01 parts of Streptococcus thermophilus were added as lactic acid bacteria, and lactic acid fermentation was carried out at 37°C until the pH decreased to 4.7. After fermentation was complete, it was sterilized at 80°C for 2 minutes to obtain a paste-like fermented soy milk (Example 8). Subsequently, a sensory evaluation was conducted according to the sensory evaluation method of Example 1.

[0039] Plant protein material A was replaced with plant protein material D, and a fermented product was prepared using the same method as in Example 8 (Example 9). Subsequently, a sensory evaluation was performed according to the sensory evaluation method of Example 1.

[0040] [Table 5]

[0041] The flavor evaluation of the fermented soy milk in Examples 8 and 9 was confirmed to be favorable.

Claims

1. A plant-based protein material in which the total concentration of the phenolic compounds shown in (a) below is 95 ppb or less. (a) Guaiacol, Syringol, 4-hydroxybenzaldehyde, 4-vinylphenol, 4-vinylguaiacol, Canolol, Piceol, Acetovanillone, Acetosyringone. However, the total concentration of phenolic compounds is the value measured under conditions where the solid content concentration of the plant protein material is 8% by mass.

2. The plant protein material according to claim 1, wherein the total concentration of the phenol compounds is 50 ppb or less.

3. The plant protein material according to claim 1, wherein the total concentration of the phenol compounds is 30 ppb or less.

4. The plant protein material according to claim 1, wherein the total concentration of the phenol compounds is 10 ppb or less.

5. The plant protein material according to any one of claims 1 to 4, wherein the plant protein material is derived from leguminous plants, seeds, or grains.

6. The plant protein material according to any one of claims 1 to 4, wherein the plant protein material is plant milk.

7. A method for producing food and beverages, comprising incorporating a plant protein material according to any one of claims 1 to 4 as a raw material into food and beverages.

8. A method for producing food and beverages, comprising incorporating the plant protein material described in claim 5 as a raw material into food and beverages.

9. A method for producing food and beverages, comprising incorporating the plant protein material described in claim 6 as a raw material into food and beverages.

Images