Masking agent for off-flavors and off-odors derived from soy protein, method for masking off-flavors and off-odors derived from soy protein, and method for producing soy protein processed foods.

Abstract

To provide a masking agent for off-flavors and off-odors derived from soy protein that can reduce off-flavors and off-odors derived from soy protein, a method for masking off-flavors and off-odors derived from soy protein, and a method for producing soy protein processed foods. [Solution] A masking agent for off-flavors and off-odors derived from soy protein, which contains yeast extract and fermented flavor liquid.

Description

Technical Field

[0001] The present invention relates to a masking agent for off-flavors and odors derived from soy protein, a method for masking off-flavors and odors derived from soy protein, and a method for producing processed soy protein foods.

Background Art

[0002] Conventionally, imitation meat products using granular or powdered soy protein have been developed and used in a wide range of foods such as meat and vegetables (see, for example, Non-Patent Document 1). However, on the other hand, products using soy protein have off-flavors and odors derived from soy protein such as a grassy taste and a fishy taste due to minor components such as 2-hexenal and several types of saponins (hereinafter sometimes referred to as "off-flavors and odors derived from soy protein"), which is an obstacle in utilization, and further improvement is required.

[0003] Various studies have been made to reduce off-flavors and odors derived from soy protein. [[ID=1⑨]]

[0004] For example, as a technique for reducing the fishy, astringent, and cereal-like odors peculiar to vegetable soy protein, a powdered soy protein obtained by adding a yeast extract containing a sulfur-containing organic compound to soy protein has been proposed (see, for example, Patent Document 1).

[0005] As a technique for masking the beany odor of soy milk, a fermentation seasoning composition for masking the beany odor of soy milk, which contains a fermented product of soy milk or whey by lactic acid bacteria and yeast (lactic acid bacteria-yeast fermented product) as an active ingredient, has been proposed (see, for example, Patent Document 2).

[0006] As a technique for masking the cereal-like odor peculiar to vegetable proteins, a microbial fermented product containing δ-lactones and / or γ-lactones has been proposed (see, for example, Patent Document 3).

[0007] As a technology that can suppress the kinako-like off-flavor derived from soybeans, a liquid seasoning has been proposed that incorporates granular soy protein processed food soaked in a pre-treatment solution containing soy sauce and lactic acid (see, for example, Patent Document 4).

[0008] As a technology to reduce the soy odor contained in soy protein, a soy protein-containing food product has been proposed that contains 100 parts by mass of soy protein and 1 to 25 parts by mass of at least one type of spice (see, for example, Patent Document 5). [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2001-145463 [Patent Document 2] Japanese Patent Publication No. 2020-78339 [Patent Document 3] International Publication No. 2022 / 209898 [Patent Document 4] Japanese Patent Publication No. 2019-122347 [Patent Document 5] Japanese Patent Publication No. 2017-51161 [Non-patent literature]

[0010] [Non-Patent Document 1] Yasuyuki Nakano, "The Potential of Soybeans in the Development of Plant-Based Meat-Like Foods," Monthly Food Chemical, 2019-9, 29-32. [Overview of the project] [Problems that the invention aims to solve]

[0011] The conventional technologies described in Patent Documents 1 to 5 above are effective against off-flavors and odors derived from soy protein in the initial taste and mid-taste that are perceived when soy protein processed foods are placed in the mouth and chewed. However, their effectiveness against off-flavors and odors derived from soy protein overall, from the initial taste to the aftertaste, is not sufficient, and in particular, their effectiveness against off-flavors and odors derived from soy protein in the mid-taste and aftertaste is insufficient.

[0012] The present invention aims to meet these demands, break the status quo, solve the aforementioned problems in the past, and achieve the following objectives. Specifically, the present invention aims to provide a masking agent for off-flavors and off-odors derived from soy protein that can reduce off-flavors and off-odors derived from soy protein, a method for masking off-flavors and off-odors derived from soy protein, and a method for producing soy protein processed foods. [Means for solving the problem]

[0013] As a result of their research to solve the above problems, the inventors found that by using yeast extract and fermented flavor liquid, it is possible to reduce off-flavors and odors derived from soy protein throughout the entire process, from the initial taste to the aftertaste, and that the masking effect is particularly high against off-flavors and odors derived from soy protein from the middle to the aftertaste.

[0014] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> A masking agent for off-flavors and off-odors derived from soy protein, This masking agent is characterized by containing yeast extract and fermented flavor liquid. <2> The fermented flavor liquid is a yeast and / or lactic acid bacteria fermented product of fermentation raw materials containing rye flour and heat-treated yeast material. <1> This is the masking agent described in [the document]. <3> The yeast extract and the fermented flavor liquid used are in an amount of 0.05 to 12% by mass relative to the dry mass of soy protein. <1> or <2> This is the masking agent described in [the document]. <4> The masking agent according to any one of <1> to <3> above, which is used in combination with a soy sauce and / or a spice composition. <5> The masking agent according to <4> above, wherein the spice composition contains two or more selected from the group consisting of at least ginger, nutmeg and fennel. <6> A method for masking off-flavors and odors derived from soy protein, which is characterized by using the masking agent according to any one of <1> to <5> above. <7> The masking method according to <6> above, further using a soy sauce and / or a spice composition. <8> A method for producing a processed soy protein food, which is characterized by using the masking agent according to any one of <1> to <5> above. <9> The production method according to <8> above, further using a soy sauce and / or a spice composition.

Advantages of the Invention

[0015] According to the present invention, the above-mentioned various problems in the prior art can be solved, the above-mentioned object can be achieved, and a masking agent for off-flavors and odors derived from soy protein capable of reducing off-flavors and odors derived from soy protein, a method for masking off-flavors and odors derived from soy protein, and a method for producing a processed soy protein food can be provided.

Embodiments for Carrying Out the Invention

[0016] (Masking Agent for Off-Flavors and Odors Derived from Soy Protein) The masking agent for off-flavors and odors derived from soy protein of the present invention (hereinafter sometimes referred to as "masking agent") contains at least yeast extract and fermented flavor liquid, and may further contain other components as required.

[0017] In this specification, whether or not the off-flavor and off-odor derived from soy protein (hereinafter sometimes referred to as "soybean odor") are masked can be determined by whether the soybean odor of soy protein is reduced (alleviated) by using a masking agent when the soybean odor of soy protein is set to 100%.

[0018] Regarding the off-flavor and off-odor derived from soy protein, it can be evaluated by sensory evaluation. There is no particular limitation on the method of sensory evaluation, and it can be appropriately selected according to the purpose. For example, the Time Intensity method (hereinafter sometimes referred to as the "TI method") and the like can be mentioned. The TI method is a sensory evaluation technique for measuring a single characteristic change accompanied by the passage of time. The cognitive stimulus intensity of a specific attribute is quantified by continuously recording the stimulus from the sample presented to the evaluator. Specifically, for example, a method of evaluating the intensity of the off-flavor and off-odor derived from soy protein within a total of 20 seconds, that is, 10 seconds after chewing the food containing the soy protein processed food in the mouth and then swallowing the food, can be mentioned.

[0019] <Initial taste, middle taste, aftertaste> In this specification, "initial taste" means the taste and flavor felt 0 to 8 seconds after putting the food in the mouth, "middle taste" means the taste and flavor felt 8 to 14 seconds after putting the food in the mouth, and "aftertaste" means the taste and flavor felt 14 to 20 seconds after putting the food in the mouth.

[0020] <Yeast extract> The yeast extract used in the present invention is not particularly limited as long as it is an extract produced from yeast that can be used in foods according to conventional methods such as the autodigestion method, enzymatic decomposition method, hot water extraction method, acid or alkali decomposition method, physical crushing method, freeze-thaw method, etc., and can be appropriately selected. Further, the form of the yeast extract is not particularly limited, and it may be in any form such as powder, solid, cream, etc.

[0021] There are no particular restrictions on the yeast that can be used in the aforementioned food products, and they can be selected as appropriate. Examples include baker's yeast, brewer's yeast, wine yeast, sake yeast, miso and soy sauce yeast, etc. These may be used individually or in combination of two or more.

[0022] There are no particular restrictions on the yeast extract, and it can be selected as appropriate. However, in order to further reduce off-flavors and odors derived from soy protein, it is preferable to use one with a sodium content of 2,000 mg / 100g or more, and more preferably one with a sodium content of 7,000 mg / 100g or more.

[0023] The aforementioned yeast extract may be used alone or in combination of two or more types, but it is preferable to use two or more types in combination in order to further reduce off-flavors and odors derived from soy protein.

[0024] The aforementioned yeast extract may be one produced by extracting yeast, or a commercially available product may be used.

[0025] There are no particular restrictions on the amount of yeast extract contained in the masking agent, and it can be appropriately selected depending on the amount used relative to soy protein.

[0026] There are no particular restrictions on the amount of yeast extract used relative to soy protein, and it can be selected as appropriate. However, it is preferably 0.05 to 12% by mass, more preferably 0.15 to 10% by mass, and particularly preferably 1 to 10% by mass, relative to the dry mass of soy protein. Using this preferred range is advantageous because it can further reduce off-flavors and odors derived from soy protein.

[0027] The soy protein targeted in this invention is not particularly limited as long as it is manufactured for processed foods using soy protein as a raw material, and can be appropriately selected. The soy protein is manufactured as granular or powdered soy protein using defatted soybeans as a raw material. The soy protein used as the raw material for granular or powdered soy protein is not particularly limited and can be appropriately selected, and examples include defatted soybeans, isolated soy protein, concentrated soy protein, defatted soy milk powder, and whole-fat soy milk powder. Among these, defatted soybeans and isolated soy protein are preferred. These may be used individually or in combination of two or more. The granular soy protein is manufactured by adding water to a raw material such as defatted soybeans, kneading, heating, and pressurizing the mixture using an extrusion machine such as an extruder, and simultaneously releasing it from a nozzle called a die under atmospheric pressure and undergoing structural processing to produce the product. Furthermore, the powdered soy protein is produced by concentrating the protein in defatted soy milk, which is extracted from defatted soybeans using water, through an acid precipitate, followed by a neutralization process (see Non-Patent Document 1). As the soy protein mentioned above, granular defatted soy protein is preferred. The soy protein mentioned above may be prepared by a known method or may be a commercially available product.

[0028] <Fermented Flavoring Liquid> The fermented flavor liquid used in this invention is not particularly limited and can be appropriately selected as long as it is made by fermenting grains or sugars using yeast and / or lactic acid bacteria and then heat-treating them.

[0029] The aforementioned fermented flavor liquid may be a commercially available product or one that has been prepared as appropriate. The fermented flavor liquid can be prepared, for example, by a method described in Japanese Patent Publication No. 2017-216952.

[0030] The fermented flavor liquid preferably contains at least cereal flours and heat-treated yeast material as fermentation raw materials.

[0031] There are no particular restrictions on the aforementioned grain flours, and they can be selected as appropriate. Examples include wheat flour, rye flour, rye flour, barley flour, and other grain flours, as well as rice flour, buckwheat flour, and corn flour. These may be used individually or in combination of two or more.

[0032] The aforementioned heat-treated yeast material is not particularly limited as long as it is a heat-treated yeast material that can be used as a food product and serves as a fermentation raw material.

[0033] Examples of yeast materials include those obtained from baker's yeast, brewer's yeast, wine yeast, sake yeast, and miso / soy sauce yeast, with materials obtained from baker's yeast and brewer's yeast being preferred. Examples of materials obtained from these yeasts include yeast cells (live cells, dried cells), yeast pulverized products (dried yeast powder, etc.), and yeast extracts (autolyzed products, enzyme-treated products, etc.). These may be used individually or in combination of two or more.

[0034] The aforementioned yeast material may be prepared from yeast or a commercially available product may be used.

[0035] The aforementioned yeast material is preferably heat-treated in the presence of reducing sugars.

[0036] The reducing sugars mentioned above are not particularly limited and can be selected as appropriate. Examples include glucose, fructose, xylose, galactose, lactose, arabinose, and maltose. These may be used individually or in combination of two or more. Among these, one or more selected from glucose, fructose, maltose, and xylose are preferred in that they impart an unprecedented savory and fermented flavor. The reducing sugars mentioned above can be commercially available products.

[0037] The temperature of the heat treatment (hereinafter sometimes referred to as the "heating temperature") is not particularly limited and can be selected as appropriate, but 60 to 100°C is preferred, and 70 to 90°C is more preferred. The heat treatment time (hereinafter sometimes referred to as "heat treatment time") is preferably 30 minutes to 6 hours, and more preferably 1 to 3 hours, under the aforementioned temperature conditions.

[0038] When using the yeast and / or lactic acid bacteria to produce the aforementioned yeast and / or lactic acid bacteria fermented product, either one or both may be used. The aforementioned yeast is not particularly limited as long as it can be used in food, but examples include baker's yeast, brewer's yeast, wine yeast, sake yeast, and miso / soy sauce yeast, with baker's yeast and brewer's yeast being preferred. These may be used individually or in combination of two or more. The lactic acid bacteria mentioned above are not particularly limited as long as they can be used in food, but examples include common lactic acid bacteria used in the production of fermented milk, such as Lactobacillus and Streptococcus. These may be used individually or in combination of two or more. The aforementioned yeast and / or lactic acid bacteria may be replaced with various fermented milks or starters containing them. There are no particular restrictions on the amount of yeast and / or lactic acid bacteria used, and they can be selected as appropriate.

[0039] There are no particular restrictions on the temperature and time conditions for the fermentation mentioned above; they can be selected as appropriate. The fermentation temperature is usually 20-40°C, with 25-35°C being preferred. The fermentation time is typically 12 to 24 hours under the aforementioned temperature conditions, and preferably 16 to 20 hours.

[0040] As the fermented flavor liquid, a yeast and / or lactic acid bacteria fermented product of fermentation raw materials containing rye flour and heat-treated yeast material is preferred in that it can further reduce off-flavors and off-odors derived from soy protein.

[0041] There are no particular restrictions on the amount of masking agent contained in the aforementioned fermented flavor liquid, and it can be appropriately selected depending on the amount used relative to soy protein.

[0042] There are no particular restrictions on the amount of the fermented flavor liquid used relative to the soy protein, and it can be selected as appropriate. However, it is preferably 0.05 to 15% by mass, more preferably 0.2 to 10% by mass, and particularly preferably 1.5 to 10% by mass, relative to the dry mass of the soy protein. Using this preferred range is advantageous because it can further reduce off-flavors and odors derived from the soy protein.

[0043] There are no particular restrictions on the mass ratio (yeast extract:fermented flavor liquid) of the yeast extract and the fermented flavor liquid, and it can be selected as appropriate, but 1:0.10 to 1:10 is preferred, and 1:0.60 to 1:5 is more preferred. Within this preferred range is advantageous in that it can further reduce off-flavors and off-odors derived from soy protein.

[0044] <Other ingredients> The aforementioned other components are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the purpose. Examples include soy sauce; spice compositions; mirin; starches such as raw starch and modified starch; sugars such as sucrose, glucose, fructose, maltose, and lactose; oils and fats; thickeners; ascorbic acid; inorganic salts such as sodium chloride; malt powder and malt extract; dietary fiber; and pH adjusters. These may be used individually or in combination of two or more.

[0045] The other ingredients mentioned above can be commercially available as appropriate.

[0046] There are no particular restrictions on the content of the other components in the masking agent, nor on the amount of the other components used, and they can be selected as appropriate.

[0047] The masking agent preferably includes soy sauce and / or a spice composition as the other components, as this can further reduce off-flavors and odors derived from soy protein. The soy sauce and / or spice composition may be used individually or in combination.

[0048] -soy sauce- There are no particular restrictions on the soy sauces mentioned above, and they can be selected as appropriate. Examples include dark soy sauce, light soy sauce, tamari soy sauce, double-brewed soy sauce, and white soy sauce obtained by conventional brewing methods, as well as reduced-sodium soy sauce and dashi soy sauce which are processed from these. These may be used individually or in combination of two or more types. The soy sauce can be any commercially available product as appropriate.

[0049] There are no particular restrictions on the amount of the masking agent in the soy sauce, and it can be appropriately selected depending on the amount used relative to the soy protein.

[0050] There are no particular restrictions on the amount of soy sauce used relative to the soy protein, and it can be selected as appropriate, but 0.5 to 15% by mass relative to the dry mass of the soy protein is preferred. Being within this preferred range is advantageous because it can further reduce off-flavors and odors derived from the soy protein.

[0051] -Spice composition- There are no particular restrictions on the spices to be included in the spice composition, and they can be selected as appropriate. For example, borage, mint, marjoram, lavender, hyssop, thyme, basil, shiso, rosemary, oregano, savory, sage, red pepper, paprika, sesame seeds, tarragon, wormwood, dandelion, mugwort, tansy, endive, chicory, pepper, hops, odeil, nutmeg, mace, bay leaves, cinnamon, star anise, mustard, watercress, garden cress, horseradish, Examples include mustard greens, poppy seeds, capers, rose peppercorns, salad burnet, fenugreek, nasturtium, coca, sansho pepper, yuzu, bay leaf, hibiscus, cola, allspice, cloves, parsley, celery, dill, cumin, anise, fennel, caraway, coriander, celery, mitsuba, ajwain, chervil, angelica, lemongrass, garlic, chives, shallots, lily, leek, saffron, cardamom, ginger, turmeric, melguappa, and vanilla. These can be used individually or in combination of two or more.

[0052] The spice composition is preferably one that contains at least two spices selected from the group consisting of ginger, nutmeg, and fennel, and more preferably one or more spices selected from the group consisting of cloves, cinnamon, cumin, and cardamom, in addition to two or more spices selected from the group consisting of ginger, nutmeg, and fennel. When the spice composition contains multiple spices, there are no particular restrictions on the proportion of each spice, and they can be selected as appropriate. Each spice may be blended in equal amounts, or in any different amounts.

[0053] The aforementioned spice composition may be a commercially available product as appropriate.

[0054] There are no particular restrictions on the content of the masking agent in the spice composition, and it can be appropriately selected depending on the amount used relative to the soy protein.

[0055] There are no particular restrictions on the amount of the spice composition used relative to the soy protein, and it can be selected as appropriate, but 0.10 to 10% by mass relative to the dry mass of the soy protein is preferred. Being within this preferred range is advantageous in that it can further reduce off-flavors and odors derived from the soy protein.

[0056] <Nature> The masking agent may be provided in the same packaging material as the yeast extract, the fermented flavor liquid, and, if necessary, the other components, or one or more of the components may be provided in separate packaging materials, and the components may be mixed together or used individually at the time of use. There are no particular restrictions on the form of the masking agent, and it can be selected as appropriate.

[0057] <Usage amount> There are no particular restrictions on the amount of the masking agent used, and it can be appropriately selected according to the amount of each component used as described above.

[0058] (Methods for masking off-flavors and odors derived from soy protein) The present invention's method for masking off-flavors and off-odors derived from soy protein (hereinafter sometimes referred to as the "masking method") comprises at least a step of using the masking agent of the present invention, and optionally includes other steps.

[0059] The aforementioned masking method is preferable to use soy sauce and / or a spice composition, as it can further reduce off-flavors and odors derived from soy protein.

[0060] <Process using masking agent> The step of using the masking agent of the present invention is the step of bringing the masking agent of the present invention into contact with soy protein.

[0061] The aforementioned soy protein is the same as that described in the section above (masking agent for off-flavors and off-odors derived from soy protein), and its form is also the same.

[0062] The masking agent is the same as that described in the section above (Masking agent for off-flavors and off-odors derived from soy protein), and the amount used and preferred form are also the same.

[0063] There are no particular limitations on the method for bringing the masking agent of the present invention into contact with soy protein, and a suitable method can be selected depending on the purpose. For example, a method can be used in which soy protein, the masking agent, and other components as needed are mixed and brought into contact.

[0064] There are no particular restrictions on the form of the soy protein, and it can be selected as appropriate. For example, a form swelled with water can be used.

[0065] The aforementioned other components are not particularly limited and can be selected as appropriate. Examples include those similar to the other components listed in the above section (masking agents for off-flavors and off-odors derived from soy protein).

[0066] There are no particular restrictions on the mixing method, and any known mixing method can be appropriately selected. In the aforementioned mixing, there are no particular restrictions on the order in which the soy protein, the components contained in the masking agent, and other components as needed are added, and can be selected as appropriate. There are no particular restrictions on the mixing time in the aforementioned mixing process, and it can be selected as appropriate. There are no particular restrictions on the temperature and other conditions in the mixing process, and they can be selected as appropriate. In the mixing process, the soy protein, the components contained in the masking agent, and other components as needed may be mixed while heating.

[0067] <Other processes> The aforementioned other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be selected as appropriate. Examples include a heat sterilization step.

[0068] -Heat sterilization process- The aforementioned heat sterilization process is not particularly limited and can be selected as appropriate. For example, it may involve a process of heat sterilizing soy protein in contact with a masking agent or a mixture containing soy protein in contact with a masking agent by electric heating using a Joule heater. By using the electric heating method of the Joule heating device, the soy protein in contact with the masking agent or a mixture containing soy protein in contact with the masking agent can be heated to the desired temperature range in a short time, thereby obtaining a soy protein processed food that maintains its solidity and texture, has large grains, retains its fibrous texture, and does not discolor due to overheating. The electric heating method used by the aforementioned Joule heating device is classified as direct resistance heating. In this method, electricity is passed directly through the object, and all the electricity flowing through the entire volume is converted into heat, causing the object to generate heat on its own. There are no particular restrictions on the Joule heating device, and any known device can be appropriately selected.

[0069] There are no particular restrictions on the temperature and time of the heat sterilization, and they can be selected as appropriate.

[0070] According to the present invention, off-flavors and odors derived from soy protein can be easily masked.

[0071] (Method of manufacturing soy protein processed food) The method for producing a soy protein processed food of the present invention includes at least a step of using the masking agent of the present invention, and optionally includes other steps.

[0072] The method for producing the soy protein processed food of the present invention can be carried out, for example, in the same manner as the masking method of the present invention described above, and preferred embodiments can also be carried out in the same manner.

[0073] There are no particular restrictions on the content of the soy protein in the soy protein processed food, and it can be selected as appropriate.

[0074] The shape, structure, and size of the soy protein processed food can be selected as appropriate, as long as they do not impair the effects of the present invention.

[0075] According to the present invention, soy protein processed foods can be efficiently manufactured in which off-flavors and off-odors derived from soy protein are masked.

[0076] The soy protein processed food of the present invention can be used as is as a minced meat-like food or as a food ingredient, but its use is not limited to these uses.

[0077] There are no particular restrictions on the aforementioned foods, and they can be selected as appropriate. Examples include foods that have traditionally used ground meat, such as hamburgers, minced meat cutlets, meatballs, tantan meat miso, meat sauce, keema curry, meat pies, minced meat, dumplings, shumai, steamed buns, and meat-stuffed fillings. As for the manufacturing method of the aforementioned food product, other than using the soy protein processed food product, it can be cooked according to normal processing procedures and recipes.

[0078] There are no particular restrictions on the amount of the soy protein processed food used in the aforementioned food product, and it can be appropriately selected depending on the type of food product. [Examples]

[0079] The present invention will be explained below with reference to test examples, but the present invention is not limited to these examples.

[0080] (Test Example 1) <Preparation of soy protein> 150g of dry soy protein was mixed with 600g of water and allowed to stand for 20 minutes to swell. After that, the water was drained to prepare swollen soy protein (30g of dry soy protein per 100g).

[0081] <Manufacturing of soy protein processed foods> Soy protein processed food was manufactured by mixing various raw materials in the proportions shown in Table 1 below. In Table 1, the upper row of the entries for yeast extract, fermented flavor liquid, soy sauce, and spice composition shows the amount (g) per 100g of swollen soy protein, and the lower row shows the amount (mass%) relative to the dry mass of soy protein.

[0082] <Rating> The prepared soy protein processed food was consumed and evaluated according to the evaluation method described below.

[0083] [Evaluation Method] The degree of masking of the soy odor (degree of reduction of soy odor) was evaluated as follows, with the soy odor of soy protein set at 100%. The degree to which the soy odor was masked during a 20-second period (10 seconds after chewing, followed by 10 seconds after swallowing) of the prepared soy protein processed food was evaluated according to the following criteria. The evaluation was conducted by six trained evaluators, and the highest score is shown in Table 1 below. In cases where multiple subjects received the highest score, the highest score among them is shown in Table 1. -Evaluation Criteria- 5 points: No soybean odor is detected (soybean odor is reduced by approximately 90-100%). 4 points: Almost no soy odor is noticeable (soy odor reduced by approximately 70% to less than 90%). 3 points: A slight soybean odor is noticeable (soybean odor reduced by approximately 50% to less than 70%). Points 2: A soybean odor is noticeable (the soybean odor is reduced by approximately 30% to less than 50%). 1 point: The soybean odor is very strong (the soybean odor is reduced by less than 30%).

[0084] [Table 1]

[0085] (Test Example 2) Soy protein processed food was manufactured in the same manner as in Test Example 1, except for the formulations shown in Tables 2 and 3 below.

[0086] <Rating> The degree of masking of soybean odor was evaluated in the same manner as in Test Example 1. The results are shown in Tables 2 and 3 below.

[0087] [Table 2]

[0088] [Table 3]

[0089] (Test Example 3) Soy protein processed food was manufactured in the same manner as in Test Example 1, except for the formulation shown in Table 4 below.

[0090] <Rating> The degree of masking of soybean odor was evaluated in the same manner as in Test Example 1. The results are shown in Table 4 below.

[0091] [Table 4]

[0092] (Test example 4) Soy protein processed food was manufactured in the same manner as in Test Examples 1-5, except that spice composition A was replaced with spice compositions B to K.

[0093] <Rating> The degree of masking of soybean odor was evaluated in the same manner as in Test Example 1. The results are shown in Table 5 below.

[0094] [Table 5]

[0095] (Test Example 5) Soy protein processed food was manufactured in the same manner as in Test Example 1-5, except that the proportions of soy sauce and spice composition A were changed as shown in Table 6 below.

[0096] <Rating> The degree of masking of soybean odor was evaluated in the same manner as in Test Example 1. The results are shown in Table 6 below.

[0097] [Table 6]

[0098] From the results above, it was confirmed that the present invention can reduce off-flavors and off-odors derived from soy protein throughout the entire process, from the initial taste to the aftertaste, and in particular, it can reduce off-flavors and off-odors derived from soy protein from the middle to the aftertaste.

[0099] The details of the components used in the above test example are as follows. · Soybean protein ··· Granular defatted soybean protein • Yeast extract A... Yeast extract with a sodium content of 11,000 mg / 100g • Yeast extract B... Yeast extract with a sodium content of 7,300 mg / 100g • Yeast extract C... Yeast extract with a sodium content of 2,000 mg / 100g • Fermented flavor liquid... Fermented by yeast and lactic acid bacteria from fermentation ingredients containing rye flour and heat-treated yeast material. • Spice composition A: Ginger, nutmeg, fennel, clove • Spice composition B: Nutmeg, fennel • Spice composition C: Ginger, nutmeg, fennel • Spice composition D: Ginger, nutmeg, fennel, cinnamon • Spice composition E: Ginger, nutmeg, fennel, cumin • Spice composition F: Ginger, nutmeg, fennel, cardamom • Spice composition G... Ginger, nutmeg • Spice composition H... Ginger, fennel • Spice composition I: Ginger, cinnamon • Spice composition J: Nutmeg, cinnamon • Spice composition K... Cumin, cinnamon

Claims

1. A masking agent for off-flavors and off-odors derived from soy protein, A masking agent characterized by containing yeast extract and fermented flavor liquid.

2. The masking agent according to claim 1, wherein the fermented flavor liquid is a yeast and / or lactic acid bacteria fermented product of a fermentation raw material containing rye flour and a heat-treated yeast material.

3. The masking agent according to claim 1, used in an amount of 0.05 to 12% by mass of the yeast extract and 0.05 to 15% by mass of the fermented flavor liquid, relative to the dry mass of soy protein.

4. A masking agent according to claim 1 or 3, to be used in combination with a soy sauce and / or spice composition.

5. The masking agent according to claim 4, wherein the spice composition contains at least two selected from the group consisting of ginger, nutmeg, and fennel.

6. A method for masking off-flavors and off-odors derived from soy protein, A masking method characterized by using a masking agent according to any one of claims 1 to 3.

7. The masking method according to claim 6, further comprising using soy sauce and / or a spice composition.

8. A method for producing processed soy protein food, A manufacturing method characterized by using a masking agent according to any one of claims 1 to 3.

9. The manufacturing method according to claim 8, further comprising using soy sauce and / or a spice composition.

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