Sauce, method for producing sauce, and method for masking vegetable protein odor

Abstract

To provide: a sauce capable of effectively masking a vegetable protein smell even with a small amount thereof, a method of producing the sauce, and a method of masking the vegetable protein smell; and a sauce, a method of producing the sauce, and a method of masking the vegetable protein smell that do not need to perform preprocessing separately to remove the vegetable protein smell since the vegetable protein smell can be masked by adding a small amount of dried and fermented fish powders.SOLUTION: A sauce includes vegetable protein and dried and fermented fish powders. The sauce preferably contains 0.01 wt.% or more of the dried and fermented fish powders. Furthermore, the sauce preferably contains 0.25 wt.% or more of the dried and fermented fish powders relative to the vegetable protein. The vegetable protein is preferably derived from soybean. The dried and fermented fish powders are preferably dried and fermented bonito powders. A method of producing the sauce includes a step of blending raw materials including the vegetable protein and the dried and fermented fish powders to obtain the sauce. A method of masking the vegetable protein smell includes adding the dried and fermented fish powders to the sauce containing the vegetable protein.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a sauce, a method for producing a sauce, and a method for masking the odor of vegetable protein. [Background technology]

[0002] Due to the growing health consciousness in recent years, foods containing proteins derived from plants such as soybeans (vegetable proteins) have been attracting attention. However, vegetable proteins have a unique odor (for example, the vegetable protein odor derived from the raw material, which is called soybean odor). Therefore, when vegetable proteins are added to foods, it is desirable to mask the vegetable protein odor so that the desired original flavor of the food is not reduced or removed more than necessary. An invention that meets such a demand for removing the soybean odor is disclosed in Patent Document 1. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 63-188359 Summary of the Invention [Problem to be solved by the invention]

[0004] The invention disclosed in Patent Document 1 relates to a powdered seasoning containing as its main ingredient a hot water extract obtained by heating, pressing and drying steamed soybeans, and then adding fish such as dried bonito flakes, and then drying and powdering the resulting extract. However, in foods such as curry sauce and stew sauce that contain a large amount of ingredients other than soybeans (vegetable protein), it is not possible to add ingredients that mask the odor of vegetable protein such as dried bonito flakes without restriction due to the quantitative relationship of the ingredients and seasoning ingredients contained in the food.

[0005] Therefore, even if a masking component for the vegetable protein odor is added to food, it is preferable to add it in an embodiment that has a high masking effect with a smaller amount. However, Patent Document 1 does not disclose or suggest the corresponding technical problem or the means for solving the problem. In addition, Patent Document 1 does not disclose or suggest that the powdered seasoning disclosed in Patent Document 1 is used in sauces such as curry sauce and stew sauce. In addition, in general, in order to remove the odor of vegetable protein, a pretreatment such as rehydration is performed. In the powdered seasoning disclosed in Patent Document 1, the vegetable protein odor is also removed by steaming the vegetable protein (soybean) and then heating and pressing it. In other words, the manufacturing process is increased in that a pretreatment is required to remove the vegetable protein odor.

[0006] In view of the above problems, the present invention aims to provide a sauce that can effectively mask the vegetable protein odor even in a small amount, a method for producing the sauce, and a method for masking the vegetable protein odor. The present invention also aims to provide a sauce that can effectively mask the vegetable protein odor even without pretreatment for removing the vegetable protein odor, a method for producing the sauce, and a method for masking the vegetable protein odor. [Means for solving the problem]

[0007] In order to solve these problems, the sauce according to the present invention comprises: Plant protein and Able to pass through a sieve with 800μm openings Contains joint powder fruit, The content of the joint powder is 0.01% by weight or more and 0.25% by weight or less. .

[0008] According to this aspect of the present invention, since the joint powder is used as a masking component for the vegetable protein, the vegetable protein odor can be effectively masked even with a small amount of the masking component (joint powder). In addition, since the vegetable protein odor can be masked by adding a small amount of joint powder, there is no need to perform a separate pretreatment to remove the vegetable protein odor.

[0009] In addition, in the sauce of the present invention, the content of the seaweed powder is preferably 0.01% by weight or more. Furthermore, the content of the seaweed powder relative to the vegetable protein is preferably 0.25% by weight or more. Furthermore, the vegetable protein is preferably derived from soybeans. Furthermore, the seaweed powder is preferably dried bonito powder. Furthermore, the sauce of the present invention is preferably a retort sauce.

[0010] According to these aspects of the present invention, the vegetable protein odor can be more effectively masked.

[0011] The method for producing a sauce according to the present invention further comprises the steps of: Plant protein and Able to pass through a sieve with 800μm openings The raw materials including the joint powder are mixed, The content of the joint powder is 0.01% by weight or more and 0.25% by weight or less. The method includes obtaining a source.

[0012] According to this aspect of the present invention, since the joint powder is used as a masking component for the vegetable protein, a sauce that can effectively mask the vegetable protein odor can be obtained even with a small amount of the masking component (joint powder). In addition, since the vegetable protein odor can be masked by adding a small amount of joint powder, there is no need to perform a separate pretreatment to remove the vegetable protein odor.

[0013] In addition, the method for masking the vegetable protein odor according to the present invention includes the steps of: For sources containing vegetable protein Able to pass through a sieve with 800μm openings Joint powder The content of the joint powder is 0.01% by weight or more and 0.25% by weight or less. To contain.

[0014] According to this aspect of the present invention, since the joint powder is used as a masking component for the vegetable protein, the vegetable protein odor can be effectively masked even with a small amount of the masking component (joint powder). In addition, since the vegetable protein odor can be masked by adding a small amount of joint powder, there is no need to perform a separate pretreatment to remove the vegetable protein odor. Effect of the Invention

[0015] According to the present invention, it is possible to provide a sauce capable of effectively masking the vegetable protein odor even in a small amount, a method for producing a sauce, and a method for masking the vegetable protein odor. Also, according to the present invention, it is possible to provide a sauce capable of effectively masking the vegetable protein odor even without performing a pretreatment for removing the vegetable protein odor, a method for producing a sauce, and a method for masking the vegetable protein odor. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] [sauce] A sauce according to an embodiment of the present invention will be described below. Although not particularly limited, examples of the sauce include curry sauce, stew sauce, hayashi rice sauce, meat sauce, mapo sauce, minced meat sauce, etc. The sauce also includes a filling. Furthermore, the sauce is preferably a retort sauce that has been subjected to a retort process. However, the sauce is not limited to this.

[0017] The sauce according to the present embodiment includes vegetable protein and joint powder. Examples of vegetable protein include those that are processed from soybeans, wheat, etc., and have a protein content of 50% or more, and have a moisture content of 10% or less, and are used as food ingredients, as described in the "Japanese Agricultural Standards for Vegetable Protein". However, the present invention is not limited to these. Examples of raw materials for vegetable protein include proteins derived from beans such as soybeans, wheat, peas, broad beans, and green soybeans, proteins derived from vegetables such as asparagus and broccoli, proteins derived from grains such as corn and wheat flour, and proteins derived from fruits such as avocado. One of these may be used alone, or two or more may be combined. Among these, soybeans are preferred because they are highly nutritious and can be extracted at low cost. However, the present invention is not limited to these.

[0018] Various forms of vegetable protein can be appropriately used. Examples of the form of vegetable protein include granular (flake), powder, and fibrous forms. However, the form is not limited thereto.

[0019] The content of vegetable protein is not particularly limited, but is preferably 3% to 15% by weight based on the total amount of the sauce. If the content of vegetable protein is less than 3% by weight based on the total amount of the sauce, it is not preferable because the amount of protein contained in the sauce may be insufficient and the desired texture based on the vegetable protein may not be obtained. On the other hand, if the content of vegetable protein is more than 15% by weight based on the total amount of the sauce, it is not preferable because the amount of ingredients and seasonings contained in the sauce may be insufficient and the desired texture and flavor of the sauce may not be presented.

[0020] Next, examples of the dried fish powder include dried bonito flakes and dried fish, as described in the "Japanese Agricultural Standards for Dried Bonito Flakes" and the "Japanese Agricultural Standards for Dried Fish Flakes". However, this is not limited thereto. In addition, the dried fish powder in this embodiment is preferably capable of passing through a sieve with an opening of 800 μm, since it is unlikely to segregate in the sauce and is unlikely to feel foreign matter. It is further preferable that it can pass through a sieve with an opening of 360 μm. Examples of the dried fish in the dried fish powder include dried bonito flakes, dried sardines (including dried anchovies), dried mackerel, dried horse mackerel (including brown horse mackerel), dried flying fish, dried tuna, dried bonito flakes (dried bonito), dried meji flakes, dried saury flakes, dried sardines, etc. One of these may be used alone, or two or more may be combined. Among these, dried bonito flakes that can exert a high masking effect against the smell of vegetable protein are preferable. However, this is not limited thereto.

[0021] The knots may be rough flakes with a moisture content of 25% by weight or less, or dried flakes, honkarebushi, or sardines with a moisture content of 20% by weight or less.

[0022] In addition, by adding powdered pieces of seaweed, such as seaweed "powder," a high masking effect can be obtained with a small amount compared to adding extracts or other forms of seaweed. For example, when adding seaweed (e.g., dried bonito flakes) powder to a sauce containing 4% by weight of vegetable protein, adding 0.05% by weight of this will provide a high masking effect. In contrast, when adding seaweed (e.g., dried bonito flakes) extract, it is necessary to add at least 1% by weight of this to obtain the same masking effect.

[0023] The content of the seaweed powder is not particularly limited, but is preferably 0.01% by weight or more, more preferably 0.015% by weight or more, and even more preferably 0.02% by weight or more, based on the total amount of the sauce.

[0024] If the content of the joint powder is less than 0.01% by weight based on the total amount of the sauce, it is not preferable because it may not be possible to obtain an appropriate masking effect for the vegetable protein odor. On the other hand, even if the content of the joint powder is increased, the masking effect for the vegetable protein odor is not reduced, but if the content of the joint powder exceeds 0.18% by weight based on the total amount of the sauce, the aroma due to the joints is strongly played, and the desired flavor of the sauce may be limited. In that case, it is preferable to set the content of the joint powder to 0.18% by weight or less. However, in the case of a sauce that makes use of the flavor of the joints (for example, minced meat paste), there is no such restriction, so even if the joint powder is added in an amount exceeding 0.18% by weight based on the total amount of the sauce, the above-mentioned disadvantages do not occur.

[0025] The content of the joint powder is not particularly limited, but is preferably 0.25% by weight or more, more preferably 0.38% by weight or more, and even more preferably 0.5% by weight or more, based on the vegetable protein.

[0026] If the content of the joint powder is less than 0.25% by weight relative to the vegetable protein, it is not preferable because the effect of masking the vegetable protein odor may not be adequate. On the other hand, if the content of the joint powder is more than 2.5% by weight relative to the vegetable protein, the aroma caused by the joints is strong, limiting the desired flavor of the sauce.

[0027] The sauce according to the present embodiment may further contain ingredients such as starch-based raw materials, oils and fats, ingredients (meat, seafood, vegetables, etc.), seasoning ingredients (carbohydrates such as sugar, salt such as salt, spices such as curry powder, etc.), etc. The amounts of these ingredients can be appropriately adjusted depending on the taste, texture, flavor, etc. of the sauce.

[0028] The type of starch-based raw material is not particularly limited, but examples include starches such as potato starch, tapioca starch, sweet potato starch, kudzu starch, corn starch, wheat starch, rice starch, etc.; processed starches such as crosslinked starch, esterified starch, etherified starch, soluble starch, bleached starch, etc.; and grain flours such as wheat flour, rye flour, buckwheat flour, rice flour, corn flour, millet flour, millet flour, pigeon flour, barnyard millet flour, etc. One of these may be used alone, or two or more may be combined.

[0029] The type of oil is not particularly limited, but examples include vegetable oils and fats such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, palm oil, rice oil, etc.; animal oils and fats such as beef tallow, ghee, butter, butter oil, lard, chicken oil, etc.; hardened oils and interesterified oils obtained using these as raw materials, etc. One of these may be used alone, or two or more may be combined.

[0030] [Sauce manufacturing method] Next, a method for producing a sauce according to this embodiment will be described. First, vegetable protein, seaweed powder, water, and other ingredients (for example, starch-based raw materials, oils and fats, ingredients, seasoning ingredients, etc.) are heated and mixed by a kneader. Heating and mixing conditions are not particularly limited, but it is preferable to mix at a temperature range of about 50°C to 90°C. In general, it is expected that the mixture is heated at 50°C to 70°C, but if the mixture is heated to a high temperature once and then cooled to a predetermined temperature range, the initial heating temperature may be 80°C to 90°C. Note that before mixing with other ingredients, the seaweed powder and vegetable protein may be mixed in advance, or may be mixed with other ingredients separately.

[0031] In this case, the amount of vegetable protein to be mixed is preferably 3% to 15% by weight based on the total amount of the sauce (mixture). Also, the amount of joint powder to be mixed is preferably 0.01% by weight or more based on the total amount of the sauce (mixture). Furthermore, the amount of joint powder is preferably 0.25% by weight or more based on the vegetable protein.

[0032] Next, the resulting mixture is filled into a package (e.g., a pouch) while still at a high temperature, the mixture filled into the package is sterilized with hot water, retort-treated, or packed and sealed in a can or bottle and sterilized by heat, etc., to obtain a sauce containing vegetable protein and joint powder. These treatments can be appropriately selected depending on the final form of the sauce.

[0033] According to the method for producing sauce in this embodiment, a sauce capable of masking the vegetable protein odor can be produced with a small amount of joint powder. In addition, since powdered joints (joint powder) are used as the masking component, a sauce capable of masking the vegetable protein odor can be obtained simply by adding the joint powder together with other components. In other words, since pretreatment of the masking component before mixing with other components is not required, the production process of the sauce can be simplified and an increase in costs can be prevented. EXAMPLES

[0034] In the above-described sources, specific implementation examples are given below. However, the present invention is not limited or restricted by the following examples.

[0035] <Test Example 1: Masking effect when the amount of joint powder is changed> Samples (Examples 1 to 8 and Comparative Examples 1 to 2) containing soybean-derived protein as the vegetable protein and dried bonito (rough dried bonito) powder as the joint powder were prepared, and the masking effect of the vegetable protein odor (soybean odor) was examined when the amount of joint powder was changed. Here, in order to confirm that the masking effect of the vegetable protein odor was due to the joint powder, the remaining component in each sample was water. Each sample was prepared by filling a pouch with the raw materials in the composition shown in Table 1 and then retorting. The component composition of each sample is as shown in Table 1 below.

[0036] [Table 1]

[0037] Here, the evaluation was carried out by four panelists. Each panelist judged the presence or absence of a masking effect, and if it was judged that there was a masking effect, it was rated as 1 point, and if it was judged that there was no masking effect, it was rated as 0 point. Finally, the scores of each panelist were added up to calculate the total score.

[0038] That is, the total score is calculated as follows: 4 points: All four panelists judged the masking effective. 3 points: Three panelists judged the masking effective and one panelist judged it ineffective. 2 points: Two panelists judged the masking effective and the other two panelists judged it ineffective. 1 point: One panelist judges the masking effect to be effective and the other three panelists judge it to be ineffective. 0 points: All four panelists judged the masking to be ineffective.

[0039] As shown in Table 1, in Examples 1 to 8, in which the content of dried bonito (roughly dried bonito) powder was 0.01% by weight to 0.25% by weight, it was evaluated that there was a masking effect on the soybean odor (a score of 2 or more was considered to have a masking effect).

[0040] In contrast, Comparative Example 1, which did not contain dried bonito flakes (roughly dried bonito flakes) powder, was judged to have a score of 0 (no masking effect by all four panelists).In addition, Comparative Example 2, which contained less than 0.01% by weight of dried bonito flakes (roughly dried bonito flakes) powder (0.005% by weight), was also evaluated to have no masking effect (1 point).

[0041] <Test Example 2: Masking effect when the type of joint powder is changed> Next, in addition to vegetable protein (protein derived from soybeans), the following sample was prepared as a powder of dried sardine: dried anchovy powder (Example 9), dried horse mackerel powder (Example 10), dried tuna powder (Example 11), dried bonito flakes powder (Example 12), and dried bonito honkarebushi powder (Example 13), and the masking effect was examined.

[0042] Here, in order to confirm that the masking effect of the vegetable protein odor is due to the joint powder, the remaining component was water. The evaluation method was the same as in the above-mentioned Test Example 1. Each sample was prepared by filling a pouch with the ingredients shown in Table 2 and then retorting. The component blend amounts of each sample are as shown in Table 2 below.

[0043] [Table 2]

[0044] As shown in Table 2, all of the results had a total score of 2 or more, which confirmed that the vegetable protein odor could be effectively masked by powders of dried bonito flakes other than dried bonito flakes (arabushi).

[0045] <Test Example 3: Masking effect in source> The samples (Examples 14, 15, and 16) shown in Table 3 below were prepared to verify the masking effect in a retort sauce for keema curry containing vegetable protein (derived from soybeans) and dried bonito (roughly dried bonito) powder. The evaluation method was the same as in Test Examples 1 and 2 described above.

[0046] [Table 3]

[0047] As shown in Table 3, the total score for each was 2 or more, so it was confirmed that the vegetable protein odor in the sauce could be masked by dried bonito flakes (rough dried bonito flakes). Here, as in Example 14, even a very small amount of dried bonito flakes (rough dried bonito flakes) powder (0.025% by weight) was able to mask the vegetable protein odor. This confirmed that the addition of dried bonito flakes powder can provide a sauce that can effectively mask the vegetable protein odor even in small amounts.

[0048] The embodiments of the present invention have been described above in detail. However, the above description is for the purpose of facilitating understanding of the present invention, and is not intended to limit the present invention. The present invention includes things that can be modified or improved without departing from the spirit of the present invention. In addition, the present invention includes its equivalents.

Claims

1. The present invention comprises a vegetable protein and a joint powder capable of passing through a sieve having an opening of 800 μm, The content of the joint powder is 0.01% by weight or more and 0.25% by weight or less. sauce.

2. The content of the joint powder relative to the vegetable protein is 0.25% by weight or more and 6.25% by weight or less. The sauce of claim 1 .

3. Vegetable protein is a protein derived from soybeans. A sauce according to claim 1 or 2.

4. The powdered dried bonito flakes are used. A sauce according to any one of claims 1 to 3.

5. It is a ready-made sauce. A sauce according to any one of claims 1 to 4.

6. A raw material containing vegetable protein and a joint powder capable of passing through a sieve with an opening of 800 μm is mixed, The method includes a step of obtaining a sauce in which the content of the joint powder is 0.01% by weight or more and 0.25% by weight or less. Method of producing sauce.

7. A vegetable protein-containing sauce is added with a joint powder capable of passing through a sieve having an opening of 800 μm such that the content of the joint powder is 0.01% by weight or more and 0.25% by weight or less. How to mask the odor of vegetable protein.

Images