Tissue-like plant protein material

Abstract

The objective is to provide a textured plant protein material in which off-flavors originating from plants are suppressed. [Solution] We have found that by including a rice oil-derived composition as a raw material for a textured plant protein material, it is possible to obtain a textured plant protein material in which off-flavors originating from plants are suppressed.

Description

TECHNICAL FIELD

[0001] The present invention relates to a textured vegetable protein material.

BACKGROUND ART

[0002] Various forms of vegetable protein materials, such as granular and sliced forms, have been developed and sold to be suitable for the foods in which they are used. Most of the plants that serve as raw materials for vegetable protein materials have unfavorable flavors for commercialization, such as grassy odor, grainy odor, and beany odor. Due to the presence of such unfavorable flavors, even when vegetable protein materials are incorporated into foods, the resulting taste may not be satisfactory for some consumers depending on their preferences. Various solutions have been disclosed to address such problems.

[0003] For example, Patent Document 1 discloses an improved solid soybean protein material comprising a soybean protein material, and at least one additive selected from the group consisting of unsaturated fatty acids having 3 or more double bonds, esters of unsaturated fatty acids having 3 or more double bonds, oxides of unsaturated fatty acids having 3 or more double bonds, and oxides of esters of unsaturated fatty acids having 3 or more double bonds. Further, Patent Document 2 discloses a method for producing a textured soybean protein product, in which water is added to a texturizing raw material containing a soybean protein raw material, and the mixture is extruded under pressurized heating to produce a textured protein product, wherein 1% by weight or more of reducing sugar is added relative to the dry weight of the soybean protein raw material, and 0.1% by weight or more of the reducing sugar relative to the dry weight of the soybean protein raw material is derived from a mirin seasoning.

PRIOR ART DOCUMENTS

PATENT DOCUMENTS

[0004]

PATENT DOCUMENT 1

PATENT DOCUMENT 2

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0005] Both Patent Document 1 and Patent Document 2 show that the inclusion of the substance reduces undesirable flavors derived from soybeans, so-called off-flavors, and thus has a certain effect. The inventors decided to investigate a different method for obtaining a textured plant protein material in which off-flavors originating from plants are suppressed.

[0006] Therefore, the object of the present invention is to provide a textured plant-based protein material in which off-flavors originating from plants are suppressed. [Means for solving the problem]

[0007] In order to solve the above problems, the inventors of the present invention conducted extensive research and found that by including a rice oil-derived composition as a raw material for a textured plant protein material, it is possible to obtain a textured plant protein material in which off-flavors caused by plants are suppressed, thus completing the present invention.

[0008] In other words, the present invention is [1] A textured plant protein material containing a plant protein raw material and a rice oil-derived composition, [2] The textured plant protein material according to [1], wherein the plant protein raw material is derived from oilseeds. [3] Food containing a textured plant protein material that includes a plant protein raw material and a rice oil-derived composition, [4] A method for producing a textured plant protein material, comprising the following steps (A) and (B): (A) A process of mixing a plant protein raw material and a rice oil-derived composition to obtain a fabric for a textured plant protein material. (B) A process of organizing the fabric for the textured plant protein material obtained in step (A). [5] A method for suppressing off-flavors caused by plants, characterized by containing a rice oil-derived composition in the raw materials of a textured plant protein material. This concerns... [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a textured plant-based protein material in which off-flavors originating from plants are suppressed. Furthermore, it is possible to provide a food product containing the textured plant-based protein material with a good flavor. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below. This invention relates to a textured plant protein material containing a plant protein raw material and a rice oil-derived composition. Specifically, by including a rice oil-derived composition in the raw material of the textured plant protein material, it is possible to obtain a textured plant protein material in which off-flavors originating from plants are suppressed.

[0011] ■Rice oil-derived composition The textured plant protein material of the present invention contains a rice oil-derived composition. This rice oil-derived composition contains rice oil-derived lecithin. Lecithin is a general term for a mixture mainly composed of various phospholipids extracted from animals and plants. That is, the rice oil-derived composition contains rice oil-derived phospholipids. In the present invention, rice oil-derived lecithin refers to lecithin derived from rice bran.

[0012] The rice oil-derived composition of the present invention preferably contains γ-oryzanol. The γ-oryzanol content in the rice oil-derived composition is preferably 0.5 to 1% by mass. The γ-oryzanol content of the rice oil-derived composition can be determined, for example, by the following known method. Specifically, 2 to 5 g of the sample is weighed, and the volume is divided into 100 mL of n-hexane. 2 mL of this volume is taken and diluted with 100 mL of n-hexane. The absorbance at 315 nm is measured, and if the amount of sample substance is X (g) and the absorbance is A, the γ-oryzanol content G (%) can be calculated using the following formula.

[0013]

number

[0014] The content of rice oil-derived phospholipids in the rice oil-derived composition of the present invention is preferably 5 to 10 mass%. It is more preferably 7 to 9 mass%. In certain specific embodiments, the phospholipid content of the rice oil-derived composition is lower than that of soybean lecithin. The content ratio of phospholipids in the rice oil-derived composition can be confirmed by methods including, for example, solvent fractionation, ICP (Inductively Coupled Plasma), liquid chromatography, NMR, and the like. Specifically, for example, the content ratio of phospholipids contained in the rice oil-derived composition of the present invention can be measured as follows. After diluting 0.02 g of the sample 5-fold with xylene, the total volume is adjusted to 10 g with 10% base oil (manufactured by CONOSTAN, trade name: CONOSTAN Element Blank Oil, 75 cSt, diluted with xylene), and the supernatant after centrifugation (3000 rpm, radius 200 mm, 5 minutes) is used as the measurement solution, which is subjected to a multi-type ICP emission spectrophotometer ICPE-9820 (manufactured by Shimadzu Corporation). Based on a calibration curve prepared using a phosphorus standard oil (manufactured by CONOSTAN, trade name: CONOSTAN Oil Analysis Standards Phosphorous (P), 20 cSt, 5000 ppm), the phosphorus (P) content in each sample is measured, and the phospholipid content ratio is obtained by conversion using the following formula.

[0015] [Formula]

[0016] The rice oil-derived composition may contain fats and oils. The content ratio of fats and oils in the rice oil-derived composition is, for example, preferably 50 mass% or more and 80 mass% or less. The content of fats and oils in the rice oil-derived composition can be determined by a known method, for example, a known method such as gas chromatography analysis.

[0017] Furthermore, the rice oil-derived composition may contain impurities. The impurities are defined, for example, as the insoluble residue when the rice oil-derived composition is dissolved in hot xylene in accordance with Japanese Industrial Standards JIS K 2276:2203. The impurities may be components that are none of phospholipids, fats and oils, fatty acids, oil-soluble vitamins, ferulic acid, phytosterols, sterol fatty acid esters, and γ-oryzanol. Examples of the impurities include wax esters (esters of fatty acids having 10 or more carbon atoms and aliphatic alcohols having 8 or more carbon atoms), glycosides, hulls, pods, starchy substances, sugar esters, sugars, sphingolipids, fibrous substances, glyceroglycolipids, sterol glycolipids, glycosphingolipids, and the like. In one specific embodiment, the content of impurities in the rice oil-derived composition of the present invention may be, for example, less than 10 mass%, 9 mass% or less, 8 mass% or less, 7 mass% or less, 5 mass% or less, 3 mass% or less, 1.5 mass% or less, 0.3 mass% or less, 0.05 mass% or less, 0.02 mass% or less, 0.01 mass% or less, or 0 mass%. The content ratio of impurities in the rice oil-derived composition can be confirmed by a method including, for example, extraction, filtration, concentration, centrifugation, and the like. The content ratio of impurities in the rice oil-derived composition is derived, for example, by determining the percentage of the insoluble residue when the rice oil-derived composition is dissolved in hot xylene in accordance with Japanese Industrial Standards JIS K 2276:2203. Specifically, for example, the content ratio of impurities contained in the rice oil-derived composition of the present invention can be measured as follows. A Buchner-type glass filter is dried in a constant-temperature dryer at 105°C for 30 minutes, allowed to cool in a desiccator for 30 minutes, and then its dry mass is measured with a precision balance. 10 g of each sample is collected, 100 mL of hot xylene is added to dissolve the sample, then vacuum filtration is performed using the Buchner-type glass filter, and re-extraction and washing are further performed using hot xylene. The Buchner-type glass filter containing the residue is dried in a constant-temperature dryer at 105°C for 30 minutes, allowed to cool in a desiccator for 30 minutes, and then its dry mass is measured with a precision balance. The mass of the residue is calculated, and the impurity content ratio is calculated by the following formula to obtain the result.

[0018] [Formula]

[0019] The textured plant protein material of the present invention contains a rice oil-derived composition, which suppresses off-flavors originating from plants. Off-flavors originating from plants, as referred to in this application, are sometimes described as astringency, grassy taste, or beany taste. A commercially available rice oil-derived composition can also be used, for example, the product name "Komeyu-L" (manufactured by Tsukuno Foods Industry Co., Ltd.) (phospholipid content 7-9%, γ-oryzanol content 0.5-1% by mass).

[0020] The method for producing the rice oil-derived composition used in this invention is described in detail below. The rice oil-derived composition used in the present invention can be produced by a method (hereinafter also referred to as "method 1 for producing the rice oil-derived composition") that includes a step (hereinafter also referred to as "step 1") to increase the proportion of oils and / or fatty acids obtained by the degumming step in the rice oil refining process or contained in the obtained hydrate. In another embodiment, if the hydrate obtained by the degumming step in the rice oil refining process contains few impurities (for example, less than 10% by mass, 8% by mass or less, or 2% by mass or less) without going through step 1, the hydrate can be used as is as the rice oil-derived composition without going through step 1.

[0021] The general method for refining rice bran oil involves separating crude oil from the raw material plant by extraction with hexane, etc., and then obtaining refined rice bran oil through degumming, dewaxing, deacidification, decolorization, and deodorization processes. In the degumming process, steam or hot water is usually added to the crude oil extracted from rice bran and stirred, and the aqueous and oil phases are centrifuged to obtain a hydrate from the aqueous phase and degummed oil from the oil phase. The degummed oil usually contains oils and / or fatty acids. The hydrate may or may not be dried afterward. Magnesium sulfate may be used as a drying agent. Known methods such as heating, stirring, and dehydration may be used as drying methods.

[0022] One method to increase the proportion of oils and / or fatty acids in the hydrate obtained by the degumming process in the rice oil refining process is to adjust the centrifugal separation conditions in the degumming process so that the proportion of oils and / or fatty acids in the hydrate obtained by the degumming process increases (for example, by shifting the separation interface setting of the centrifugal separator). Oils and / or fatty acids are components of defuminated oil, which is usually obtained in the oil phase during the degumming process in the rice oil refining process. Examples of oils and fats include esters of glycerin and fatty acids, such as triacylglycerol, diacylglycerol, and monoacylglycerol.

[0023] As a step to increase the proportion of oils and / or fatty acids contained in the hydrate obtained by the degumming step in the rice oil refining process, for example, there is a method of adding and mixing oils and / or fatty acids to the hydrate obtained by the degumming step. The oils and / or fatty acids may be oils and / or fatty acids obtained in the intermediate or post-refining stages of the vegetable oil refining process, such as rice oil; they may be degummed oil obtained in the oil phase by a degumming step in the vegetable oil refining process; they may be oils and / or fatty acids obtained by subjecting the degummed oil to one or more steps selected from a dewaxing step, a deacidifying step, a decolorizing step, and a deodorizing step; or they may be oils, fatty acids, and / or refined oils and / or fatty acids obtained in the vegetable oil refining process other than rice oil.

[0024] This section details an example of a method for determining the extent to which the proportion of oils and / or fatty acids should be increased in the process of increasing the proportion of oils and / or fatty acids contained in the hydrate. First, the percentage of impurities in the rice oil-derived composition used in this invention is set as D by mass%, the percentage of phospholipids as E by mass%, and the total percentage of oils and fatty acids as F by mass. Here, the value of D may be set to any desired value, for example, a number less than 10. Also, the value of E may be set to any desired value, for example, between 7 and 9, 9 and 18, 18 and 48, etc. Furthermore, the proportion of impurities, the proportion of phospholipids, and the total proportion of oils and fatty acids relative to the total hydrate before increasing the proportion of oils and / or fatty acids are determined by known methods such as gas chromatography analysis. Here, these are denoted as D1 by mass%, E1 by mass%, and F1 by mass, respectively. The proportion of oils and / or fatty acids to be increased by X parts by mass relative to 100 parts by mass of the total hydrate before increasing the proportion of oils and / or fatty acids can be calculated using the formula (E1 × F) / E - F1. Based on this formula, oils and / or fatty acids are mixed in a proportion of X parts by mass relative to 100 parts by mass of the total hydrate before increasing the proportion of oils and / or fatty acids.

[0025] In the method for producing the rice oil-derived composition used in the present invention, it is preferable to include a step (hereinafter also referred to as step 2) after step 1 in which impurities (precipitated components or insoluble components) are separated or removed by known means such as filtration, decantation, centrifugation, and solvent use, or any combination thereof. By increasing the proportion of oils and / or fatty acids contained in the hydrate in step 1, the viscosity of the hydrate is reduced, the operability by filtration, decantation, etc. is improved, and impurities can be efficiently separated or removed from the hydrate with an increased proportion of oils and / or fatty acids. In step 2, all or part of the impurities contained in the hydrate with an increased proportion of oils and / or fatty acids may be separated or removed. Preferably, in step 2, impurities are separated or removed from the hydrate with an increased proportion of oils and / or fatty acids until the impurity content of the rice oil-derived composition set in step 1 is reached. Step 2 is preferably carried out under temperature conditions of 40 to 80°C. Furthermore, after steps 1 and 2, it is preferable to carry out step 1 again, and then preferably carry out step 2 again under temperature conditions of 15 to 25°C.

[0026] Furthermore, the mixture may be left to stand or stirred before step 2 or after step 1, or step 2 may be carried out immediately after reaching the set temperature in step 2 (e.g., 40-80°C, 15-25°C), but it is preferable to leave the mixture to stand before step 2 or after step 1. The standing time may be, for example, 1 hour, 12 hours, 24 hours, 7 days, 28 days, 1 month, 3 months, 6 months, or 1 year. A longer standing time is preferable because it allows for better separation or removal of impurities from the hydrate. To prevent deterioration of the composition over time during the standing period, it is preferable to leave the mixture to stand under a nitrogen atmosphere.

[0027] In step 2, when separating or removing impurities using a solvent, hexane, acetone, isopropyl alcohol, ethanol, or a mixture thereof may be used with respect to the hydrate. However, this would introduce the complexity of managing the solvent.

[0028] In the method for producing the rice oil-derived composition used in the present invention, chemicals such as solvents, acids, alkalis, and enzymes may be used as appropriate in any of the steps, but it is preferable not to use chemicals such as solvents, acids, alkalis, and enzymes in the degumming step and / or subsequent steps. Even without using chemicals such as solvents, acids, alkalis, and enzymes in the degumming step and / or subsequent steps, by employing the above steps, impurities can be separated or removed from the hydrate using only water.

[0029] The rice oil-derived composition of the present invention may contain components other than edible oils and fats and rice oil-derived compositions, to the extent that the desired effects of the present invention are not inhibited. Examples include antioxidants, fragrances, colorants, and silicones.

[0030] ■Textured vegetable protein material The textured plant protein material of the present invention includes a puffed-type textured plant protein material and a non-puffed-type textured plant protein material. Specifically, the puffed-type textured plant protein material is obtained by using a protein raw material such as defatted soybeans as the main manufacturing raw material (texturing raw material), introducing water and other suitable raw materials such as starch and oil into an extruder, kneading the raw materials with a screw inside the apparatus under conditions of pressurized heating inside the apparatus, extruding the formed kneaded material under normal pressure through a hole in a part called a "die" at the outlet of the apparatus, and cutting and drying the extruded material as necessary. In puffed-type textured plant protein materials, the texture changes into a puffed extruded product when the mixture is extruded from a die under atmospheric pressure. For example, textured plant protein materials manufactured using defatted soybeans or powdered soy protein as the main raw materials are also called "granular soy protein" or "soy puffs." Specifically, non-expanding type textured plant protein material is produced by using protein raw materials such as defatted soybeans as the main manufacturing raw material (texturing raw material), introducing water and other appropriate raw materials such as starch and oil into an extruder, kneading the raw materials with a screw inside the apparatus under conditions of pressurized heating, gradually cooling the resulting kneaded material through a cooling tube called a "die" at the outlet of the apparatus, extruding the material, cutting the extruded material as needed, and then refrigerating and freezing it. Non-expanding textured plant protein materials, when extruded from a die under atmospheric pressure, do not expand but instead become membrane-like or fibrous, transforming into an extruded product with a texture and feel similar to meat or scallops. For example, textured plant protein materials manufactured using defatted soybeans or powdered soy protein as the main raw material are also referred to as "fibrous soy protein." The protein content in the textured plant protein material varies depending on the type of plant protein raw material, but it is appropriate for it to be at least 30% by mass of the dry mass of the material, and can be 40% by mass or 50% by mass or more.

[0031] The textured plant protein material of the present invention is primarily made from plant protein raw materials. In the present invention, plant-based protein raw materials refer to protein materials derived from plants. Examples include protein materials derived from oilseeds such as soybeans, peas, mung beans, chickpeas, broad beans, rapeseed, cottonseed, peanuts, sesame, safflower, sunflower, corn, safflower, and coconut, or protein materials derived from grain seeds such as rice, barley, and wheat. More preferably, protein materials derived from oilseeds, and even more preferably, protein materials derived from legumes. Protein materials include the pulverized products, extracted proteins, concentrated proteins, and isolated proteins of the above-mentioned plants. Examples include rice glutelin, barley prolamin, wheat prolamin, wheat gluten, whole-fat soy flour, defatted soy flour, concentrated soy protein, isolated soy protein, isolated pea protein, isolated mung bean protein, etc. The protein content in the plant-based protein raw material is preferably as high as possible in order to meet the protein content requirements of the tissue-type plant-based protein material. Specifically, it can be 30% by mass or more, or 50% by mass or more, based on the dry mass.

[0032] The content of plant protein raw materials in the raw materials (water-containing) for manufacturing the textured plant protein material of the present invention has a lower limit of 44% by mass or more as non-fat solids, and can also be 50% by mass or more, 55% by mass or more, or 60% by mass or more. The upper limit can be 74% by mass or less, 70% by mass or less, or 65% by mass or less. If the plant protein raw materials contain oils and fats, such as soy flour, these oils and fats shall be included in the oil content as described below. Note that "water content" refers to the state including the water used in manufacturing the textured plant protein material.

[0033] The textured plant protein material of the present invention may contain oils and fats in addition to the rice oil-derived composition described above. The oils and fats are not particularly limited as long as they are edible. Specifically, vegetable oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, rice bran oil, sesame oil, palm oil, palm kernel oil, coconut oil, and cocoa butter, as well as animal oils such as fish oil, whale oil, milk fat, beef tallow, lard, algae oil, and oils and fats obtained by cultivation, and processed oils and fats such as oils and fats obtained by fractionation, hardening, and transesterification of these can be used. Since the textured plant protein material may be used in foods that do not use or use only small amounts of meat or animal fats (referred to as Plant-Based Foods), it is preferable that the oils and fats are vegetable oils.

[0034] The oil content in the raw material (water-containing) for producing the textured plant protein material of the present invention is preferably 0.1% by mass or more. More preferably, the lower limit is 0.5% by mass or more, or 1% by mass or more. Furthermore, the upper limit is preferably 15% by mass or less. More preferably, it is 13% by mass or less, or 11% by mass or less.

[0035] The rice oil-derived composition in the raw materials (water-containing) for producing the textured plant protein material of the present invention is preferably 0.1 to 12% by mass or more. More preferably 0.2 to 11% by mass, and even more preferably 0.5 to 10% by mass. By having the rice oil-derived composition within this range, it is possible to obtain a textured plant protein material with suppressed off-flavors caused by plants. Furthermore, the rice oil-derived composition in the raw material (water-containing) for producing the textured plant protein material of the present invention is preferably 1 to 100% by mass of the oil content. More preferably 5 to 100% by mass, and even more preferably 8 to 100% by mass. By having the rice oil-derived composition within this range, it is possible to obtain a textured plant protein material with suppressed off-flavors caused by plants.

[0036] In one embodiment, water is used as a raw material for producing the textured plant protein material of the present invention. The water can be pure water or a liquid containing water, such as soy milk. By using a relatively large amount of water as a raw material, a large amount of water vapor evaporates when the pressurized and heated raw material mixture is extruded under atmospheric pressure, allowing for greater removal of undesirable odors, such as the distinctive grassy smell derived from the plant protein raw material. Therefore, the flavor of the resulting textured plant protein material can be further improved.

[0037] The moisture content in the raw material (water-containing) for producing the textured plant protein material of the present invention is preferably 25% by mass or more. More preferably, the lower limit is 30% by mass or more. Furthermore, the upper limit is preferably 55% by mass or less. More preferably, it is 53% by mass or less, or 50% by mass or less.

[0038] The water content of the raw materials for the textured plant protein material of the present invention (also referred to as "powdered raw materials") should be calculated and set so that the moisture content in the raw materials is 25 to 60% by mass. More preferably, it can be 30 to 75% by mass, or 35 to 65% by mass.

[0039] Various other auxiliary ingredients can be added as raw materials for the production of the textured plant protein material of the present invention. For example, alkali metal salts such as sodium chloride, divalent metal salts such as calcium chloride, animal proteins such as egg white and casein, carbohydrates such as starch and polysaccharides, dietary fiber, emulsifiers, flavorings, and other known additives can be added as appropriate, within limits that do not interfere with the effects of the present invention. However, since the textured plant protein material may be used in foods that do not use or use only small amounts of meat or animal fats (referred to as Plant-Based Foods), it is preferable that it does not contain animal ingredients.

[0040] ■Extruder The textured plant protein material of the present invention is manufactured using an extruder. An extruder generally has a mechanism for feeding raw materials from a raw material supply port through a screw located inside a barrel, kneading, pressurizing (compressing), and heating, and a die with holes of various shapes is attached to the tip (outlet) of the barrel. There is no limit to the number of screws used to obtain the textured plant protein material of the present invention. For example, one or more screws can be used. More preferably, two or more screws. Furthermore, depending on the amount of water or oil in the textured plant protein material, three or more extruders can be used. When the amount of water or oil is large, the textured plant protein material can be manufactured continuously and stably by using a multi-screw extruder.

[0041] ◆Driving conditions The operating conditions for supplying the dough for textured plant protein material, obtained by mixing a plant protein raw material and a rice oil-derived composition, to an extruder and extruding it from pressurized heating to atmospheric pressure through a die can be appropriately selected and adjusted based on known conditions. As a non-limiting example, the temperature at the barrel tip is preferably 120 to 220°C, and more preferably 140 to 200°C. As a pressurized condition, the die pressure at the barrel tip is preferably 2 to 100 kg / cm2, and more preferably 5 to 40 kg / cm2.

[0042] ■Food The textured plant protein material obtained by the present invention, when incorporated into food, results in food containing the textured plant protein material with suppressed off-flavors derived from plants. Specifically, this food can be used as a substitute for minced meat in processed foods such as hamburgers, meatballs, dumplings, steamed buns, shumai, minced meat cutlets, croquettes, and minced meat. It can also be used as a substitute for meat such as thinly sliced ​​meat like char siu or meat for fried chicken when cooked directly. Furthermore, it can be used as a puffing material in various processed foods, such as cereals like granola, confectionery, and desserts. The food may also contain animal-derived materials. The content of the animal-derived material can be adjusted according to the product design and concept, but more preferably, the animal-derived material is present in the food in an amount of 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, or 0% by mass. The animal-derived material refers to processed products from livestock such as cattle, pigs, and chickens, or from fish and shellfish, and examples include minced meat, beef fat, pork fat, milk fat, butter, etc. [Examples]

[0043] The embodiments of the invention will be described in more detail below with reference to examples. Unless otherwise specified, "parts" and "%" in this text refer to mass-based units.

[0044] According to the formulations in Table 1, textured soy protein material was produced using the following method. 1. Defatted soybeans (manufactured by Fuji Oil Co., Ltd.) and a rice oil-derived composition were mixed in the proportions shown in Table 1 to obtain a dough for textured soybean protein material. 2.1 The dough for textured soy protein material obtained in 100 parts and water were each subjected to heating and pressurizing treatment in a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) to obtain textured soy protein material. The extruder was operated under the following conditions: screw rotation speed of 200 rpm, barrel inlet temperature of 80°C, central temperature of 120°C, outlet temperature of 150°C, die hole diameter of 3.5 mm, and powder material flow rate of 30 kg / hr. The ingredients used were as follows: • Rice oil-derived composition: "Rice Oil-L" manufactured by Tsukuno Foods Industry Co., Ltd. (Phonolipids: 8.7% by mass, γ-oryzanol: 0.63% by mass, Impurities: 0% by mass)

[0045] Each of the obtained textured soy protein materials was rehydrated and subjected to a flavor evaluation tasting. Seven panelists, trained in the development of textured protein materials and oils, evaluated the materials and made a decision by consensus. The flavor evaluation was based on the intensity of off-flavors derived from soybeans, as perceived in the reference samples, and was scored accordingly. A score of 3 or higher was considered to be of acceptable quality. 6 points: The off-flavor derived from soybeans that was present in the sample was not noticeable. 5 points: The off-flavor derived from soybeans that was noticeable in the sample was almost completely absent. 4 points: A slight off-flavor derived from soybeans was detected, similar to what was observed in the sample. 3 points: The off-flavor derived from soybeans, which was noticeable in the sample, was present but not strong enough to be palatable. Two points: The off-flavor derived from soybeans, which was noticeable in the sample, was present. 1 point: The off-flavor derived from soybeans, which was noticeable in the sample, was strongly present.

[0046] ■Table 1 TIFF2026165827000004.tif42168

[0047] Compared to the reference example which did not contain the rice oil-derived composition, Examples 1-5 which contained the rice oil-derived composition suppressed off-flavors derived from soybeans. On the other hand, Comparative Example 1 which did not contain the rice oil-derived composition did not suppress off-flavors derived from soybeans.

[0048] Using the textured soy protein materials described in Reference Example, Example 2, and Comparative Example 1, a meat-free hamburger was prepared. The hamburger was prepared according to the formulations shown in Table 2 using the following method. • How to make hamburgers 1. Using a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd., stirring speed 140 rpm), powdered soy protein (Sun Rubber 10, manufactured by Fuji Oil Co., Ltd.) that had been pre-hydrated to three times its volume, and each textured soy protein material that had been pre-hydrated to three times its volume were each placed in the mixer and stirred for 1 minute. Add rapeseed oil to the 2:1 mixture and stir for 1 minute, then add the seasonings and stir for 3 minutes, then add the dried breadcrumbs and pregelatinized starch and stir for another 30 seconds. 3. The mixed dough was shaped into 50g portions. 4. The hamburger patties were baked and steamed in a convection oven at 180°C for 8 minutes (core temperature 80°C) to obtain hamburgers containing various textured plant protein materials. 5. After grilling and steaming, the hamburgers were frozen in a shock freezer.

[0049] • Evaluation method The evaluation sample used was a thawed hamburger patty. The evaluation item was the presence or absence of off-flavor derived from soybeans, the raw material for the textured soy protein material. The flavor evaluation was conducted by six panelists trained in the development of textured protein materials and oils, according to the following criteria, and the evaluation was decided by consensus. A score of 3 or higher was considered acceptable, indicating that the textured plant protein material had suppressed off-flavor derived from soybeans. 5 points: No off-flavors derived from soybeans, the raw material for the textured soy protein, were detected. 4 points: There was almost no off-flavor derived from soybeans, which are the raw material for the textured soy protein material. 3 points: A slight off-flavor derived from soybeans, the raw material for the textured soy protein, was noticeable, but it was within an acceptable range. Two points: An off-flavor derived from soybeans, the raw material for the textured soy protein, was noticeable. 1 point: A strong off-flavor derived from soybeans, the raw material for the textured soy protein material, was noticeable.

[0050] ■Table 2 TIFF2026165827000005.tif54169

[0051] In a hamburger patty containing a reference example of textured soy protein material that does not contain a rice oil-derived composition, a strong off-flavor derived from soybeans, the raw material of the textured soy protein material, was detected. On the other hand, in a hamburger patty containing Example 2 of textured soy protein material that contains a rice oil-derived composition, no off-flavor derived from soybeans was detected. From the above, it was found that by incorporating a textured soy protein material with suppressed off-flavor derived from soybeans into food products, it was possible to obtain food products with suppressed off-flavor derived from soybeans.

Claims

1. A textured plant protein material containing plant protein raw materials and a composition derived from rice oil.

2. The textured plant protein material according to claim 1, wherein the plant protein raw material is derived from oilseeds.

3. A food product containing a textured plant protein material that includes a plant protein raw material and a composition derived from rice oil.

4. A method for producing a textured plant protein material, comprising the following steps (A) and (B). (A) A process of mixing a plant protein raw material and a rice oil-derived composition to obtain a fabric for a textured plant protein material. (B) A step of organizing the fabric for the textured plant protein material obtained in step (A).

5. A method for suppressing off-flavors caused by plants, characterized by incorporating a rice oil-derived composition into the raw materials of a textured plant protein material.

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