Foods heated under pressure

Abstract

To reduce the soy odor in foods containing textured soy protein that has been heated under pressure. [Solution] A pressurized and heated food containing textured soy protein and a carotenoid pigment, wherein the carotenoid pigment is mixed with the textured soy protein in a state where it is dissolved or dispersed in water in the food. It is also preferable that the carotenoid pigment contains at least one selected from capsanthin, annatto, crocin, and lutein. It is also preferable that the content of the textured soy protein is greater than that of animal-derived protein.

Description

Technical Field

[0001] The present invention relates to pressure-cooked foods.

Background Art

[0002] In recent years, among pressure-cooked foods such as so-called retort foods, those containing textured soy protein such as soy meat are known (for example, Non-Patent Document 1).

Prior Art Documents

Non-Patent Documents

[0003]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In recent years, against the backdrop of rising food material prices, the trend of replacing meat with textured soy protein has been spreading, and the same is true for pressure-cooked foods. However, it has been found that when pressure-cooked foods containing textured soy protein such as soy meat are stored for a long time, a strong soy odor will occur.

[0005] Therefore, an object of the present invention is to reduce the soy odor when a pressure-cooked food containing textured soy protein is stored for a long time. '

Means for Solving the Problems

[0006] The present inventor has found that by co-existing a carotenoid pigment in a state dissolved or dispersed in water with textured soy protein, the above-mentioned soy odor of the textured soy protein can be effectively suppressed. The present invention provides a pressure-cooked food containing textured soy protein and a carotenoid pigment, wherein the carotenoid pigment is mixed with the textured soy protein in a state dissolved or dispersed in water in the food.

[0007] The present invention also provides a method for suppressing the soy odor of textured soy protein in pressurized and heated foods containing textured soy protein, comprising mixing a carotenoid pigment and textured soy protein in the presence of water, and then heating and pressurizing the mixture.

[0008] Furthermore, the present invention provides a method for producing a pressurized and heated food containing textured soy protein, comprising mixing a carotenoid pigment and textured soy protein in the presence of water, and then heating and pressurizing the mixture. [Effects of the Invention]

[0009] This invention can reduce the soy odor when pressure-heated foods containing textured soy protein are stored for a long period of time. [Modes for carrying out the invention]

[0010] Preferred embodiments of the present invention will be described below. This invention relates to a pressure-heated food product containing textured soy protein.

[0011] Textured soy protein is primarily made from soy-derived raw materials and prepared using extrusion molding machines, including twin-screw extruders. Textured soy protein includes granular soy protein and fibrous soy protein.

[0012] Granular soy protein corresponds to "granular vegetable protein" in agricultural and forestry standards. It is soy protein that has been formed into granular or flake form and has a meat-like texture. Examples of granular soy protein include those produced by adding water to soy protein raw materials, kneading, heating, and pressurizing the mixture using an extrusion machine such as an extruder, and then releasing it through a nozzle called a die under atmospheric pressure while simultaneously processing it into an expanded structure. In addition, there are also high-moisture types of granular soy protein that are produced in the same way as above, but without expanding the structure, by extruding with a cooling die. The expanded type is generally dried to become a finished product, while the non-expanded type is generally frozen and packaged without drying to become a finished product.

[0013] Furthermore, fibrous soy protein corresponds to "fibrous vegetable protein" in agricultural and forestry standards. It is soy protein that has been formed into fibers and has a meat-like texture. Fibrous soy protein is obtained by releasing a small-diameter back-pressure orifice while a water slurry or paste of soy protein raw material is heated, and it is fibrous, resulting in a fine, thread-like shape. It is distinguished from the aforementioned granular soy protein in terms of manufacturing method and shape.

[0014] Textured soy protein is defined as protein with a protein content of 50% by mass or more. Textured soy protein is also sometimes referred to as "textured vegetable protein."

[0015] Examples of soy protein raw materials for producing textured soy protein include defatted soybeans, soy flour, or powdered (separated or concentrated) soy protein.

[0016] In textured soy protein, ingredients other than protein generally include, but are not limited to, at least one selected from starch, dietary fiber, edible oils and fats, seasonings, and colorings.

[0017] Granular soy protein comes in various shapes and textures depending on the application, including minced, meat-type, and puff-type. The minced type is divided into flake and granular products and is used as a substitute for ground meat. These are used after rehydrating with water. The meat-type is divided into sliced ​​and block products, which can be manufactured by modifying the die shape at the exit of an extruder. The puff type is used as an ingredient for cereals. Granular soy protein may be unflavored or it may be flavored and processed. Some granular soy protein products are sold as "soy meat," meaning a meat substitute or meat-like product.

[0018] The inventors have discovered that when pressure-heated foods containing textured soy protein are stored for a long period, they develop a distinctive unpleasant odor. The reason for this is not clear, but textured soy protein undergoes thermal oxidation due to the heat and pressure during pressure heating, and when stored at room temperature for a long period, the soy odor derived from the oxidation of soy protein intensifies. In the food of the present invention, carotenoid pigments are mixed with textured soy protein in a state where they are dissolved or dispersed in water. As a result, the carotenoid pigments are uniformly mixed with the textured soy protein and uniformly adhere to the surface of the textured soy protein. The inventors believe that this coexistence of carotenoid pigments and textured soy protein allows the carotenoid pigments to effectively prevent oxidation of the textured soy protein, and also allows the carotenoid pigments to react with unpleasant odor components, potentially reducing the soy odor.

[0019] In the food of the present invention, it is preferable that the textured soy protein is dispersed in a state in which multiple particles are mixed with carotenoid pigments, as this allows the odor-reducing effect of the carotenoid pigments to be more easily exerted. The average weight of one textured soy protein particle in a dry state is preferably 0.2 g or less, more preferably 0.1 g or less, and particularly preferably 0.05 g or less. Having a weight below this upper limit further improves the mixability with carotenoid pigments and further enhances the odor-reducing effect of soybeans. The average weight of one textured soy protein particle in a dry state is preferably 0.005 g or more, more preferably 0.02 g or more, and particularly preferably 0.01 g or more. The average of the textured soy protein refers to the average of any 50 particles.

[0020] The textured soy protein preferably has an average particle size of 0.5 mm to 10 mm, and more preferably 0.5 mm to 8.4 mm. The average particle size can be measured by sieving.

[0021] From the viewpoint of excelling in the technical significance of reducing the odor derived from textured soy protein of the present invention, the proportion of textured soy protein in the solid content of the pressure-heated food is preferably 25% by mass or more, particularly preferably 30% by mass or more, and especially preferably 35% by mass or more. Furthermore, from the viewpoint of keeping the soy odor below a certain level and making the effects of the present invention excellent, the proportion of textured soy protein in the solid content of the pressure-heated food of the present invention is preferably 70% by mass or less, more preferably 60% by mass or less, and especially preferably 48% by mass or less. Here, solid content refers to the total amount of components excluding water.

[0022] Carotenoid pigments are yellow, orange, and red pigments, and include carotenes, xanthophylls, annattos, and crocetins. Examples of carotenes include carotene, lycopene, and their fatty acid esters. Examples of xanthophylls include capsaicin, capsorubin, capsanthone, cucurbitaxanthin A which are capsicum pigments; astaxanthin; myxoxanthin; lutein; zeaxanthin; fucoxanthin; antheraxanthin; violaxanthin; cryptoxanthin; cantaxanthin and other xanthophylls, and fatty acid esters thereof. The fatty acid ester of xanthophyll is an ester form in which a fatty acid is ester-bonded. The fatty acid ester of xanthophyll may be a monoester in which one fatty acid is ester-bonded, or may be a diester in which two fatty acids are ester-bonded. In addition, the fatty acid bonded in these fatty acid esters of xanthophyll may be either a saturated fatty acid or an unsaturated fatty acid, and furthermore, the fatty acid may be either linear or branched. Also, the number of carbon atoms of the fatty acid bonded in these fatty acid esters of xanthophyll is not particularly limited, but 1 to 20 is preferable, 2 to 18 is more preferable, and 12 to 18 is even more preferable. In the case where the ester form of xanthophyll is a diester, the two bonded fatty acids may have the same structure or different structures from each other. Examples of annatto include annatto, a pigment extracted from Bixa orellana, and its constituents such as bixin and norbixin. Examples of crocetin compounds include crocetin and crocin, which is a glycoside of crocetin. In particular, it is preferable to include at least one selected from xanthophylls, annattos, and crocetins, as they have relatively high water solubility and are effective in reducing the unique odor of textured soy protein when dissolved or dispersed in water and heated under pressure. It is especially preferable to include xanthophylls, and in particular to include one or more selected from capsicum pigments, astaxanthin, miroxanthine, and their fatty acid esters, as they are particularly excellent in reducing the unique soy odor of textured soy protein when heated under pressure, and also make it easier to obtain a fish-like flavor. In particular, it is preferable to include one or more selected from capsicum pigments and their fatty acid esters, even more preferable to include one or more selected from capsicum pigments, and especially preferable to include capsanthin. For example, in flake foods where meat was conventionally used, textured soy protein is being used as a substitute for at least a portion of the meat in order to reduce costs and respond to health-conscious trends. In these products, meat-derived extracts are sometimes used to give textured soy protein a meat-like flavor. Capsanthin is particularly effective in suppressing the soy odor in heat-pressurized foods containing textured soy protein that have been stored for a long time. Therefore, using capsanthin makes it easier to achieve the desired meat flavor in heat-pressurized foods even after long-term storage. Furthermore, capsanthin is also suitable for making the color of soy protein resemble that of fish meat, such as salmon, making it particularly useful when manufacturing fish flake foods and fish flake-like foods.

[0023] Typically, when it is said that the food of the present invention contains a carotenoid pigment, it does not mean that it contains a carotenoid pigment derived from the pressurized-heated food and the animals, plants or microorganisms contained therein, but rather it means that it contains a carotenoid pigment externally added separately from them. That is, typically, when it is said that the food of the present invention contains a carotenoid pigment, it means that it contains a carotenoid pigment not derived from the animals, plants or microorganisms contained in the pressurized-heated food. Specifically, when it is said that the food of the present invention contains a carotenoid pigment, it does not refer to containing the carotenoid pigment in the state of being contained in the animals, plants or microorganisms contained in the pressurized-heated food. Typically, it means containing a carotenoid pigment separated from animals, plants or microorganisms or chemically synthesized. In the present invention, the carotenoid pigment is mixed with the textured soy protein in a state of being dispersed or dissolved in water. By adopting such a configuration, it is possible to effectively prevent the soy odor caused by the textured soy protein. Incidentally, as a method for separating a carotenoid pigment from animals, plants or microorganisms, known methods such as a solvent extraction method can be used. Alternatively, a microorganism may be caused to produce a carotenoid pigment and then extracted.

[0024] The carotenoid pigment contained in the food of the present invention may be any of a carotenoid pigment separated from animals, plants or microorganisms or a chemically synthesized carotenoid pigment. However, it is preferably a carotenoid pigment separated from animals, plants or microorganisms. Among them, it is particularly preferably a carotenoid pigment separated from plants, more preferably a carotenoid pigment extracted from plant fruits or flowers (including pistils, stamens, etc.), and particularly preferably a carotenoid pigment extracted from at least one selected from paprika fruits, safflower seeds and their arils (coats), gardenia fruits, saffron, and marigold flowers. Especially, it is preferably a carotenoid pigment extracted from paprika fruits.

[0025] The present invention is preferable in that it contains an additive having a carotenoid pigment, as this effectively suppresses the unique soy odor caused by pressurized heating of textured soy protein. Examples of such additives include colorants, flavorings, preservatives, and antioxidants.

[0026] Carotenoid pigments may be oil-soluble or water-soluble, but it is preferable that they be water-soluble or have their dispersibility in water enhanced by an additive containing an emulsifier. Any emulsifier used in the food industry can be used as the emulsifier. For example, emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, stearoyl lactate, saponin, and polysorbate. Here, glycerin fatty acid esters include glycerin and fatty acid esters, as well as glycerin acetate, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin tricethic acid fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyl tartrate fatty acid esters, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleic acid esters. Lecithin includes fractionated lecithin, enzymatically hydrolyzed lecithin, and enzymatically treated lecithin.

[0027] The emulsifier content in the additive containing carotenoid dyes is preferably 0.0001% by mass or more, preferably 0.0005% by mass or more, preferably 0.001% by mass or more, preferably 0.005% by mass or more, and more preferably 0.01% by mass or more. The emulsifier content in the additive is preferably 99% by mass or less, preferably 90% by mass or less, more preferably 50% by mass or less, and even more preferably 30% by mass or less.

[0028] In the food of the present invention, the amount of carotenoid pigment is preferably 0.01 parts by mass or more, preferably 0.04 parts by mass or more, more preferably 0.06 parts by mass or more, particularly preferably 0.08 parts by mass or more, and even more preferably 0.1 parts by mass or more, per 100 parts by mass of textured soy protein. Furthermore, from the viewpoint of a color tone suitable for food, the amount of carotenoid pigment is preferably 5 parts by mass or less, more preferably 4 parts by mass or less, particularly preferably 3 parts by mass or less, even more preferably 2 parts by mass or less, and most preferably 1 part by mass or less, per 100 parts by mass of textured soy protein.

[0029] In the food of the present invention, the amount of carotenoid pigment is preferably 0.001% by mass or more, preferably 0.003% by mass or more, more preferably 0.006% by mass or more, particularly preferably 0.01 parts by mass or more, and even more preferably 0.018% by mass or more. Furthermore, from the viewpoint of a color tone suitable for food, the amount of carotenoid pigment in the food is preferably 0.9% by mass or less, more preferably 0.7% by mass or less, particularly preferably 0.5% by mass or less, and even more preferably 0.3% by mass or less.

[0030] The food of the present invention may or may not contain meat. Examples of meat include livestock meat such as chicken, beef, and pork, as well as the flesh of fish, shellfish, squid, octopus, and other seafood. From the standpoint of technical significance in reducing the unique odor of pressurized and heated textured soy protein, and from the standpoint of cost, it is preferable that the amount of meat be less than the amount of textured soy protein. Specifically, the amount of meat in the raw material is preferably less than 100 parts by mass, more preferably 50 parts by mass or less, even more preferably 30 parts by mass or less, and particularly preferably less than 10 parts by mass, per 100 parts by mass of the dry weight of textured soy protein.

[0031] The food of the present invention preferably contains edible oils and fats in order to improve its moist texture. Examples of edible oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, fish oil, lard, and beef fat. Furthermore, oils and fats that have been subjected to physical or chemical treatments such as hydrogenation, fractionation, and transesterification may also be used. As for the oils and fats, solid oils and fats at 25°C may be used, or oils and fats that are liquid at 25°C may be used. To easily obtain a fishy flavor, it is preferable to include fish oil, for example, it is preferable that the proportion of fish oil in the total edible oils and fats is 10% by mass or more, more preferably 20% by mass or more, and even more preferably 30% by mass or more.

[0032] If the food 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 is preferably 10 parts by mass or more, more preferably 15 parts by mass or more, and even more preferably 25 parts by mass or more, per 100 parts by mass of textured soy protein. Furthermore, from the viewpoint of texture, the content of edible oils and fats is preferably 300 parts by mass or less, more preferably 200 parts by mass or less, and even more preferably 80 parts by mass or less, per 100 parts by mass of textured soy protein. Furthermore, the edible oil and fat content in the solid content of the food is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, preferably 70% by mass or less, more preferably 60% by mass or less, and particularly preferably 30% by mass or less. The amount of edible oil and fat referred to here includes the amount of oil and fat in other components that contain oil and fat.

[0033] The food of the present invention may contain protein materials other than meat and textured soy protein. Examples of protein materials other than meat and textured soy protein include egg white, milk protein, gluten, and soy protein other than textured soy protein such as soy flour. Including protein materials other than meat and textured soy protein is preferable in that it is easier to improve the flavor and texture, and also in terms of reducing the unique odor caused by textured soy protein. From this point of view, the content of protein materials other than meat and textured soy protein in the solid content of the food is preferably 0.5% by mass or more, and more preferably 1% by mass or more. Furthermore, the content of protein materials other than meat and textured soy protein in the solid content of the food is preferably 50% by mass or less, more preferably 30% by mass or less, and particularly preferably 20% by mass or less.

[0034] Furthermore, it is preferable that the food of the present invention contains an umami seasoning. An umami seasoning is a seasoning that gives a savory taste, and does not contain salt, sugars, sweeteners, or acidulants. Examples of umami seasonings include protein / peptide-based seasonings, extract seasonings, amino acid-based seasonings, nucleic acid-based seasonings, and organic acid salt-based seasonings. For example, extract seasonings include kelp extract, yeast extract, vegetable extract, clam extract, shiitake mushroom extract, and meat extract. Meat extracts include chicken bone extract, bouillon, stock, and consommé, as well as fish-derived extracts. Fish-derived extracts are not particularly limited, and various extracts such as salmon extract, horse mackerel extract, bonito extract, and sardine extract can be used. The extract may be in the form of a concentrated liquid obtained by concentrating meat broth, or it may be in the form of a powder obtained by spray-drying the concentrated liquid. Examples of amino acid-based seasonings include acidic amino acids, basic amino acids, and their salts, such as glycine, monosodium glutamate, and sodium 5'-ribonucleotide. Examples of nucleic acid-based seasonings include sodium, potassium, or calcium salts of 5'-guanylic acid, inosinic acid, etc. Examples of organic acid salt-based seasonings include sodium and potassium salts of organic acids such as lactic acid, succinic acid, malic acid, citric acid, tartaric acid, and gluconic acid. Among these, it is particularly preferable to use one or more selected from meat extract, amino acid-based seasonings, and nucleic acid-based seasonings. When umami seasonings are included, it is preferable that the content of the umami seasoning in the solid content of the food be 6% by mass or more, preferably 8% by mass or more, and more preferably 10% by mass or more. On the other hand, it is preferable that the content of the umami seasoning in the solid content of the food be 35% by mass or less, more preferably 30% by mass or less, even more preferably 26% by mass or less, and particularly preferably 24% by mass or less. The content of meat extract is preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 1.5% by mass or more, particularly preferably 2.0% by mass or more, and even more preferably 2.5% by mass or more.

[0035] In the food of the present invention, from the viewpoint of improving texture and reducing the odor of plant protein, the moisture content is preferably 50 parts by mass or more, more preferably 100 parts by mass or more, even more preferably 200 parts by mass or more, particularly preferably 250 parts by mass or more, and especially preferably 270 parts by mass or more, per 100 parts by mass or less of textured soy protein. Furthermore, the moisture content is preferably 600 parts by mass or less, more preferably 400 parts by mass or less, even more preferably 350 parts by mass or less, and particularly preferably 330 parts by mass or less, per 100 parts by mass or less of textured soy protein. Furthermore, the moisture content in the food is preferably 10% by mass or more, preferably 20% by mass or more, and preferably 30% by mass or more. It is also preferably 90% by mass or less, preferably 70% by mass or less, and preferably 60% by mass or less. The amount of moisture referred to here includes the amount of moisture in other moisture-containing components in addition to water (except for the moisture content in meat).

[0036] The food of the present invention may contain textured soy protein and carotenoid pigments, water, and optionally meat, textured soy protein and protein materials other than meat, umami seasonings, edible oils and fats, and other ingredients. Other ingredients include salt, sugars, high-intensity sweeteners, other seasonings; colorants other than carotenoid pigments; preservatives; antioxidants; emulsifiers; inorganic salts; pH adjusters; spices, flavors; and various other food materials and food additives, and one or more of these can be selected and used. In the food of the present invention, the total amount of ingredients other than textured soy protein, carotenoid pigments, water, meat, the aforementioned protein materials, umami seasonings, and edible oils and fats is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less, of the solid content of the food.

[0037] The food of the present invention can be produced by a manufacturing method in which a carotenoid pigment and textured soy protein are mixed in the presence of water, and then heated and pressurized. The mixing of the carotenoid pigment and textured soy protein may be done by mixing the carotenoid pigment dispersed or dissolved in water with the textured soy protein in a dry state, or by directly mixing the carotenoid pigment with the textured soy protein dispersed in water. However, mixing the textured soy protein dispersed in water with the carotenoid pigment dispersed or dissolved in water is preferable because it provides excellent mixability between the carotenoid pigment and the textured soy protein and makes it easier to reduce the unique odor of textured soy protein that has been heated and pressurized. In this case, it is preferable that the carotenoid pigment is dispersed or dissolved in water at a ratio of 2 times or more by mass, particularly 2 times or more by mass and up to 500 times by mass, before mixing with the textured soy protein, and it is more preferable that the textured soy protein is dispersed in water at a ratio of 4 times or more by mass, particularly 2 times or more by mass and up to 20 times by mass. Furthermore, heating the textured soy protein before mixing it with carotenoid pigments is preferable because it softens the texture of the textured soy protein, making it easier to mix with carotenoid pigments, and also helps to further reduce the unique odor of textured soy protein when it is processed into a pressure-heated food. When heating textured soy protein before mixing it with carotenoid pigments, the preheating temperature is preferably 80°C or higher, more preferably 85°C or higher. It is also preferably 100°C or lower, more preferably 95°C or lower, and even more preferably 90°C or lower.

[0038] Other ingredients, such as edible oils and fats, textured soy protein, protein materials other than meat, fish extracts, and umami seasonings other than said extracts, may be added to the food at any time. For example, the aforementioned protein materials and flavor seasonings such as meat extract may be included in the soaking solution used to rehydrate the dried textured soy protein, or these ingredients may be mixed with the textured soy protein at the same time as or after mixing with the carotenoid pigments. When using edible oils and fats, they may similarly be mixed with the textured soy protein at the same time as, or before or after mixing with the carotenoid pigments, but it is preferable that they be mixed after the carotenoid pigments.

[0039] The food product of the present invention can be produced by sealing the mixture obtained above in a container and then heating it under pressure.

[0040] Examples of sealed containers for this pressurized heated food include bottles, cans, plastic film trays and bags (pouches), laminated film trays and bags (pouches) made of metal foil and plastic film, and metal vapor-deposited film trays and bags (pouches) made of metal vapor-deposited film. When the packaging includes plastic film, it is preferable to place the thermoplastic resin layer on the inner side because sealing by fusion of the resin layer is easier.

[0041] Food products filled into containers are sealed and then subjected to pressurized heat treatment. Pressurized heat treatment, also known as retort treatment, is a method of sterilization by heating at 100-150°C for approximately 1-90 minutes under pressurized conditions. Pressurized heat treatment can be carried out using a retort apparatus. Specific examples of retort apparatuses include steam type, hot water type (static type, rotary type), hot water shower type, hydrostatic pressure type, water seal type, and continuous type.

[0042] The food of the present invention is preferably a flake food. The flake food is a food containing seasoned soy protein that mimics the texture of meat, which has been finely shredded into flakes and heated. Shredding and heating may be done in any order. Shredding may be done using a knife, or by machine or by hand. The flake food can be used, for example, as an ingredient in omelets or as a topping for rice. Specific examples of flake food include fish flakes such as salmon flakes and minced meat.

[0043] Although the present invention has been described above based on its preferred embodiments, the present invention is not limited to what is described above. [Examples]

[0044] 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 these examples.

[0045] <Evaluation 1: Comparative Example 1, Examples 1-6> From the ingredients listed in Table 1, powdered egg white, seasonings, synthetic coloring (Yellow No. 5), salt, and water were mixed to prepare the immersion solution. The composition (mass ratio) of the seasonings in Table 1 was as shown in Table 2.

[0046] [Table 1]

[0047] [Table 2] Flavoring 1: "Sunlike Shake Aji" manufactured by San-Ei Gen F.F.I. Flavoring Seasoning 2: "Azilact" manufactured by Kojin Life Science Co., Ltd.

[0048] Dried granular soy protein (Showa Sangyo "Soy Value 100", average weight per granule in dry state 0.02g, average particle size between 2mm and 4.76mm) was used and rehydrated in a soaking solution. The vegetable oils listed in Table 1 were used as frying oil, and the resulting components were heated and mixed in a kneader. Water was removed until the total weight was reduced to 84-86% of the weight before heating. The water-removed mixture was cooled to approximately 60°C (hereinafter also referred to as "soy protein mixture"). As capsanthin, a solution was prepared in the amount (parts by mass) shown in Table 3 by diluting San-Ei Gen F.F.I.'s paprika base (color value 2000, capsanthin mass ratio: 13.5% by mass, containing 0.4% by mass of sucrose fatty acid ester) with water 10 times by mass. To this, 10 parts by mass of water was added and mixed. This mixture was then mixed with a soy protein mixture. Next, 9.85 parts by mass of seasoning oil was added to the mixture and mixed well, and then 0.4 parts by mass of dietary fiber (manufactured by Nippon Paper Industries, KC-Floc) was added and mixed well to obtain the mixture. The seasoning oil was a mixture of 8.3 parts by mass of salmon oil, 0.22 parts by mass of antioxidant, 0.33 parts by mass of flavoring, and 1 part by mass of DHA. 30g of the resulting mixture was sealed in a heat-sealable container (retort pouch), then nitrogen was added to the container and it was heat-sealed. It was sterilized by pressurized heating at 121°C for 8.5 minutes. After sterilization, it was cooled to 50°C and stored at 50°C for 28 days (accelerated test). The samples stored at 50°C were evaluated on a 7-point scale for the intensity of the "soybean odor" and the "fishiness" using the following method.

[0049] Six panelists were given food samples after the accelerated testing and asked to evaluate the intensity of the soybean odor and the fishy flavor according to the following criteria. The average values ​​of the six panelists are shown in Table 3.

[0050] (Evaluation criteria for soybean odor) 1: I don't detect any soybean smell. 2: I don't really notice the soybean smell. 3: There is a slight soybean smell. 4. I can smell the soybean odor. 5: The soybean smell is somewhat strong. 6: I strongly detect a soybean smell. 7: I can smell a strong soybean odor.

[0051] (Criteria for evaluating fish-likeness) 1: I can't detect any fishiness in the flavor at all. 2: I don't really taste much of the fish in the flavor. 3: The flavor has a slight fishy taste. 4: It has a fishy flavor. 5: The flavor has a slightly stronger fishy taste. 6: The flavor has a strong fishy taste. 7: The flavor has a strong fishy taste.

[0052] [Table 3]

[0053] As shown in Table 3, adding capsanthin to textured soy protein reduces the soy odor. Furthermore, the fishy flavor is improved, and the fish extract flavor is more clearly perceived.

[0054] In evaluations 2-4 below, the amount of carotenoid pigment added was determined based on the color value. <Evaluation 2: Comparative Example 2, Examples 7-12> As a carotenoid pigment, lutein (KC Yellow GE-5, manufactured by Kobe Chemical Co., Ltd., color value 300) was used instead of capsanthin, which was used in Evaluation 1. Instead of mixing a 10% by mass dilution of the paprika base with 10 parts by mass of water in the amount shown in Table 3 in the examples in Table 3, Yellow GE-5 was mixed with 10 parts by mass of water in the amount shown in Table 4. Except for this point, the intensity of the soybean odor and the fishiness were evaluated using the same method as in Evaluation 1 above. The results are shown in Table 4.

[0055] [Table 4]

[0056] <Evaluation 3: Comparative Example 3, Examples 13-18> As a carotenoid pigment, crocin (San-Ei Gen F.F.I. Sun Yellow No. 3L, color value 450, crocin mass ratio: 40% by mass, containing 0.5% by mass of sodium polyphosphate and 0.5% by mass of anhydrous tetrasodium pyrophosphate) was used instead of capsanthin as in Evaluation 1. Instead of mixing a 10% by mass dilution of paprika base with 10 parts by mass of water in the amount shown in Table 3, Sun Yellow No. 3L was mixed with 10 parts by mass of water in the amount shown in Table 5. Except for this point, the intensity of soybean odor and fishiness were evaluated using the same method as in Evaluation 1 above. The results are shown in Table 5.

[0057] [Table 5]

[0058] <Evaluation 4: Comparative Example 4, Examples 19-24> As a carotenoid pigment, annatto (Annatto ANA, manufactured by San-Ei Gen F.F.I., color value 320, mass ratio of annatto pigment: 2.4% by mass, containing 24% by mass of sucrose fatty acid ester) was used instead of capsanthin, which was used in Evaluation 1. Instead of mixing a 10% by mass dilution of paprika base with 10 parts by mass of water in the amount shown in Table 3, annatto ANA was mixed with 10 parts by mass of water in the amount shown in Table 6. Except for this point, the intensity of soybean odor and fishiness were evaluated using the same method as in Evaluation 1 above. The results are shown in Table 6.

[0059] [Table 6]

[0060] As described above, it can be seen that carotenoid pigments such as lutein, crocin, and annatto also have an effect in reducing the soy odor.

Claims

1. A pressure-heated food product containing textured soy protein and carotenoid pigments, wherein the carotenoid pigments are mixed with the textured soy protein in a state where they are dissolved or dispersed in the water in the food.

2. The pressurized and heated food according to claim 1, which contains an additive having a carotenoid pigment.

3. The pressurized and heated food according to claim 1 or 2, wherein the carotenoid pigment comprises at least one selected from capsanthin, annatto, crocin, and lutein.

4. The pressurized and heated food according to claim 3, wherein the carotenoid pigment contains capsanthin.

5. The pressurized and heated food according to claim 1 or 2, wherein the food contains 0.01 to 5 parts by mass of a carotenoid pigment per 100 parts by mass of the textured soy protein.

6. The pressurized and heated food according to claim 1 or 2, wherein the content of the textured soy protein is greater than that of animal protein.

7. A pressure-heated food according to claim 1 or 2, which is a flake food.

8. A method for suppressing the soy odor of textured soy protein in pressure-heated foods containing textured soy protein, comprising mixing a carotenoid pigment and textured soy protein in the presence of water, and then pressurizing and heating the mixture.

9. A method for producing a pressure-heated food product containing textured soy protein, comprising mixing a carotenoid pigment and textured soy protein in the presence of water, and then heating under pressure.

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