Seasoning containing ingredients, soy protein-containing food, method for improving flavor of soy protein-containing food, and flavor improver for soy protein-containing food

Abstract

To provide: an ingredient-containing seasoning and a soybean protein-containing food, including granular and / or fibrous soybean protein as an ingredient with an unpleasant odor derived from vegetable protein being reduced; and a flavor improvement method for a soybean protein-containing food and a flavor improvement agent for the soybean protein-containing food which can reduce an unpleasant odor derived from vegetable protein.SOLUTION: In an ingredient-containing seasoning including granular and / or fibrous soybean protein as an ingredient and a food containing the granular and / or fibrous soybean protein, pregelatinized rice flour having a pregelatinization percentage of 23% or more, pregelatinized starch derived from rice flour having a pregelatinization percentage of 23% or more, or a combination of both of them as a flavor improvement agent is added to the soybean protein in a total amount of 3.75 to 100 pts.mass based on 100 pts.mass of the soybean protein.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a seasoning containing an ingredient which contains granular or fibrous soy protein as an ingredient, a food containing granular or fibrous soy protein, a method for improving the flavor of soy protein-containing foods, and a flavor improver for soy protein-containing foods. [Background technology]

[0002] In recent years, the components contained in soybeans have been attracting attention from the perspectives of nutrition and health. Soy protein, a type of soybean processed product made by processing raw materials containing soybean-derived protein (soybean protein), is expanding its uses beyond its traditional uses as a bulking agent or binder for processed meat and seafood products to include a variety of foods such as confectionery, beverages, and meat substitutes. On the other hand, soybean processed products such as soy protein have an odor unique to vegetable proteins, and methods have been investigated to reduce the unpleasant odor unique to vegetable proteins in foods containing soy protein.

[0003] For example, Patent Documents 1 to 3 propose a method of adding a flavor improver consisting of melanoidin and egg white hydrolysate (Patent Document 1), lactic acid fermented egg white (Patent Document 2), or a flavor improver containing concentrated tomato (Patent Document 3) as an ingredient effective in reducing unpleasant odors when producing foods containing soy protein. Also proposed is a method of reducing unpleasant odors by treating soy protein itself, rather than adding an ingredient effective in suppressing unpleasant odors to foods (see Patent Document 4). In the method of producing a liquid seasoning described in Patent Document 4, granular soy protein is soaked in a pretreatment liquid containing soy sauce and lactic acid as a pretreatment.

[0004] Furthermore, the present applicant has proposed a food composition containing a soy protein processed product in which the unpleasant odor specific to vegetable proteins has been reduced by adding 5 to 100 ppm of HMMF (4-hydroxy-5-methyl-3(2H)-furanone) relative to the total mass of the food composition (Patent Document 5), and an alcohol-containing seasoning which is a fermented seasoning containing an alcohol component obtained by fermenting raw materials including rice, has a coloring degree (OD430) of 10 to 70 and a pH of 5 to 7, and is capable of suppressing the soybean odor derived from soy protein (Patent Document 6). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 3-155759 [Patent Document 2] JP 2015-23853 A [Patent Document 3] JP 2019-71851 A [Patent Document 4] JP 2019-122347 A [Patent Document 5] Patent Publication No. 2021-69377 [Patent Document 6] JP 2022-120819 A Summary of the Invention [Problem to be solved by the invention]

[0006] However, the methods described in the above-mentioned Patent Documents 1 to 4 have problems such as being unable to sufficiently suppress unpleasant odors derived from vegetable proteins, lacking versatility due to the risk of upsetting the balance of food flavors and aromas, and complicated work processes. On the other hand, the methods described in Patent Documents 5 and 6 are highly effective in suppressing unpleasant odors, but impart aroma components derived from fermented foods and the flavors of fermented seasonings to cooked products, so that the types of dishes to which the methods can be applied are limited, and the range of application is narrow.

[0007] Therefore, the present invention aims to provide an ingredient-containing seasoning and soy protein-containing food which contain granular and / or fibrous soy protein as an ingredient and have suppressed unpleasant odors derived from vegetable protein, a method for improving the flavor of soy protein-containing foods which can suppress unpleasant odors derived from vegetable protein, and a flavor improver for soy protein-containing foods. [Means for solving the problem]

[0008] As a result of intensive research into solving the above-mentioned problems, the present inventors discovered that the unpleasant odor specific to vegetable proteins can be reduced by blending pregelatinized rice flour and / or pregelatinized starch derived from rice flour in a specific ratio with soy protein, thereby arriving at the present invention. That is, the seasoning with ingredients according to the present invention is a seasoning with ingredients containing granular and / or fibrous soy protein as an ingredient, and contains a total of 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more per 100 parts by mass of the soy protein. The seasoning containing ingredients of the present invention may further contain a seasoning ingredient. Furthermore, the seasoning containing ingredients of the present invention may further contain powdered soy protein. In that case, the seasoning contains a total of 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more per 100 parts by mass of the total amount of all soy proteins.

[0009] The soy protein-containing food according to the present invention is a food containing granular and / or fibrous soy protein obtained by processing a raw material containing protein derived from soybeans, and contains 3.75 to 100 parts by mass in total of gelatinized rice flour having an gelatinization rate of 23% or more and / or gelatinized starch derived from rice flour and having an gelatinization rate of 23% or more per 100 parts by mass of the soy protein. and fried chicken, simmered meat, hamburger steak, meatballs, meatloaf, minced meat cutlets, dumplings, shumai, wonton, spring rolls, meat buns, nuggets, ham, sausages, kamaboko, chikuwa, or fish cakes, which contain the soy protein. The food product of the present invention may further contain soy protein other than granular and fibrous soy protein, in which case the food product contains a total of 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more per 100 parts by mass of the total amount of all soy proteins.

[0010] The method for improving the flavor of soy protein-containing foods according to the present invention is a method for improving the flavor of foods containing granular and / or fibrous soy protein obtained by subjecting a raw material containing soybean-derived protein to tissue processing, comprising the steps of: The food is fried chicken, simmered meat, hamburger steak, meatballs, meatloaf, minced meat cutlet, dumplings, shumai, wonton, spring rolls, meat buns, nuggets, ham, sausages, kamaboko, chikuwa, or tsumire, each of which contains the soy protein; A total of 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more is added to 100 parts by mass of the soybean protein.

[0011] The flavor improving agent for soy protein-containing foods of the present invention is a flavor improving agent used in foods containing granular and / or fibrous soy protein, and comprises pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more, and is added in a ratio of 3.75 to 100 parts by mass per 100 parts by mass of the soy protein. Effect of the Invention

[0012] According to the present invention, it is possible to suppress unpleasant odors originating from vegetable proteins in various types of dishes that contain granular and / or fibrous soy protein. [Brief description of the drawings]

[0013] [Figure 1] This is a graph showing the relative amounts of hexanal in sample No. 1, which does not contain pregelatinized rice flour, and sample No. 8, which contains pregelatinized rice flour. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the preferred embodiments. However, the present invention is not limited to the preferred embodiments described below.

[0015] (First embodiment) First, the ingredient-containing seasoning according to the first embodiment of the present invention will be described. The ingredient-containing seasoning of this embodiment is a seasoning containing granular and / or fibrous soy protein organized as an ingredient, and contains 3.75 to 100 parts by mass in total of gelatinized rice flour with a gelatinization rate of 23% or more, gelatinized starch derived from rice flour with a gelatinization rate of 23% or more, or both, per 100 parts by mass of soy protein. In addition, the ingredient-containing seasoning of this embodiment may contain seasoning ingredients.

[0016] [Soy protein] The granular or fibrous soy protein blended as an ingredient in the ingredient-containing seasoning of this embodiment is obtained by processing a raw material containing a protein derived from soybeans (soy protein). The "granular soy protein" referred to here includes lump, flake and diced soy protein. Examples of raw materials containing soy protein include isolated soy protein extracted and separated from soybeans, concentrated soy protein and defatted soy flour. Furthermore, raw materials containing soy protein may contain components other than protein, such as soybean pulp.

[0017] On the other hand, the method for producing soy protein is not particularly limited, but for example, "granular soy protein" is produced by expanding and structuring a raw material containing soy protein, such as defatted soybeans, in a single-screw or twin-screw extruder, and then drying, grinding, sizing, etc. as necessary. Also, "fibrous soy protein" is produced, for example, by melting a raw material containing soy protein, such as isolated soy protein, together with water at high temperature and pressure, and extruding it into the air through a fine nozzle to form fibers.

[0018] [gelatinized rice flour / gelatinized starch] Rice flour that has been subjected to gelatinization processing (hereinafter referred to as "gelatinized rice flour") and starch derived from rice flour that has been subjected to gelatinization processing (hereinafter referred to as "rice flour-derived gelatinized starch") have the effect of suppressing unpleasant odors derived from vegetable proteins, and are essential components of the seasoning with ingredients of this embodiment. Note that, although the seasoning with ingredients of this embodiment may contain both gelatinized rice flour and gelatinized starch derived from rice flour, the unpleasant odor suppression effect can be obtained by containing at least one of them.

[0019] However, when the amount of soy protein contained in the seasoning containing ingredients is taken as 100 parts by mass, if the total content of pregelatinized rice flour and pregelatinized starch derived from rice flour is less than 3.75 parts by mass, the unpleasant odor suppression effect is not sufficiently obtained. On the other hand, even if pregelatinized rice flour and pregelatinized starch derived from rice flour are blended in an amount exceeding the amount of soy protein, that is, even if the total amount of pregelatinized rice flour and pregelatinized starch derived from rice flour exceeds 100 parts by mass, an improvement in the unpleasant odor suppression effect cannot be expected, and there is a risk that the aroma derived from the rice flour will become stronger, impairing the flavor and aroma of the seasoning and the cooked food (food) using it, or increasing the viscosity of the seasoning.

[0020] Therefore, the total content of the pregelatinized rice flour and pregelatinized starch derived from rice flour in the ingredient-containing seasoning of this embodiment is 3.75 to 100 parts by mass per 100 parts by mass of soy protein. The total content of the pregelatinized rice flour and pregelatinized starch derived from rice flour is preferably 25 to 100 parts by mass, which can further enhance the effect of suppressing unpleasant odors derived from vegetable proteins.

[0021] Pregelatinized rice flour can be produced, for example, by heating and denaturing raw material rice such as polished rice, immature rice, brown rice, crushed polished rice, and white bran by steaming, roasting, or the like, or by subjecting the raw material rice to a swelling treatment (puffing) to pregelatinization, followed by pulverization. Pregelatinized starch derived from rice flour is obtained by purifying only the starch from pregelatinized rice flour, or by pregelatinizing starch derived from rice flour, and can be produced, for example, by adding water to the starch from raw material rice, heating and gelatinizing it, and then drying it in that state.

[0022] The gelatinized rice flour and rice flour-derived gelatinized starch blended in the seasoning with ingredients of this embodiment are not limited to those produced by the above-mentioned method, and may be rice flour that has been gelatinized as a result of a processing step in which frictional heat is generated, such as grinding of raw rice. Furthermore, examples of rice that are the raw material for the gelatinized rice flour and rice flour-derived gelatinized starch used in the seasoning with ingredients of this embodiment include non-glutinous rice, glutinous rice, and indica rice, but are not limited to these, and various types of rice can be used, such as ancient rice such as black rice and red rice.

[0023] When both pregelatinized rice flour and rice flour-derived pregelatinized starch are blended in the seasoning with ingredients of this embodiment, the mixing ratio thereof is not particularly limited, but it is preferable to contain more pregelatinized rice flour, which has a higher unpleasant odor suppression effect than rice flour-derived pregelatinized starch, and it is preferable to use pregelatinized rice flour that has been puffed (expanded), which is particularly effective among pregelatinized rice flours. Furthermore, when producing the seasoning with ingredients of this embodiment, rice flour or starch derived from rice flour that has been pregelatinized in advance may be blended, but non-gelatinized rice flour or starch derived from rice flour may be blended and the rice flour or starch derived from rice flour in the seasoning may be pregelatinized by performing a heat treatment at a high temperature during the production process of the seasoning.

[0024] However, when pregelatinized rice flour or pregelatinized starch derived from rice flour with a low gelatinization rate is used, even if they are blended in the above-mentioned ratio, unpleasant odors derived from vegetable proteins may not be sufficiently suppressed. Therefore, in the seasoning containing ingredients of this embodiment, pregelatinized rice flour with a gelatinization rate of 23% or more or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more is used. From the viewpoint of improving the effect of suppressing unpleasant odors, the gelatinization rate of pregelatinized rice flour and pregelatinized starch derived from rice flour is preferably 32% or more, and more preferably 46% or more. The "gelatinization rate" referred to here is the average value of all pregelatinized rice flour and pregelatinized starch derived from rice flour.

[0025] The gelatinization rate of rice flour and starch derived from rice flour can be adjusted to a desired value by changing or applying one or more factors that affect gelatinization, such as adjusting the processing temperature or processing time, adjusting processing conditions such as pH or stirring / grinding, adjusting the presence or absence of addition of salts, moisture, highly polar organic matter, surfactants, lipids, sugars, hydrophilic polymers, etc. or the amount of addition, changing the processing method such as using moist heat treatment, etc. The gelatinization rate can also be adjusted by mixing a raw material with a low gelatinization rate with a raw material with a high gelatinization rate.

[0026] On the other hand, the particle size of pregelatinized rice flour and pregelatinized starch derived from rice flour is not particularly limited and can be set appropriately depending on the type of cooked product (food), but a median diameter of about 14 to 500 μm is preferable. By setting the particle size of pregelatinized rice flour and pregelatinized starch derived from rice flour within this range, mixability with other ingredients is improved, and when used in processing, the food is not rough, resulting in a good mouthfeel and texture.

[0027] [Seasoning ingredients] The seasoning component is an optional component that is blended as necessary, and is added for the purpose of improving the taste, flavor, appearance, etc. Specific examples of the seasoning component include sugars such as sugar, liquid sugar, glucose, brown sugar, and starch syrup, soy sauce, salt, miso paste, brewed vinegar, spices, yeast extract, meat-based, seafood-based, or vegetable-based extracts and seasonings, alcoholic beverage seasonings such as mirin, sake, wine, and ethanol, citrus fruits such as yuzu and kabosu, aromatic vegetables such as green onions and garlic and processed products thereof, and starches, but are not limited to these, and various seasoning components can be blended depending on the food to be cooked.

[0028] [Other ingredients] The seasoning containing ingredients of this embodiment may contain water in addition to the water derived from the seasoning ingredients in order to adjust the concentration and viscosity. In addition to granular or fibrous soy protein, the seasoning of this embodiment may contain meat such as pork or beef, seafood, seaweed, vegetables, mushrooms, fruits, and processed products thereof as ingredients.

[0029] Furthermore, the seasoning containing ingredients of this embodiment may contain soybean protein other than granular or fibrous soybean protein (such as powdered soybean protein) as an ingredient or secondary ingredient. In this case, the total content of pregelatinized rice flour and pregelatinized starch derived from rice flour is preferably 3.75 to 100 parts by mass per 100 parts by mass of the total amount of all soybean proteins. This can reduce unpleasant odors caused by all soybean proteins contained in the seasoning.

[0030] [Manufacturing method] The seasoning with ingredients of this embodiment can be produced, for example, by adding other ingredients in a heated or unheated state together with granular and / or fibrous soy protein that has been rehydrated with water or has not been rehydrated with water to a seasoning liquid containing pregelatinized rice flour with a gelatinization rate of 23% or more, pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more, or both.

[0031] [How to use] Next, the method of using the seasoning containing ingredients of this embodiment will be described. The seasoning containing ingredients of this embodiment can be applied to various cooking methods such as boiling, stewing, steaming, cooking, baking, frying, and stir-frying, thereby obtaining a soy protein-containing food with suppressed unpleasant odor derived from vegetable protein. For example, the seasoning containing ingredients of this embodiment may be mixed with pre-cooked vegetables, meat, seafood, mushrooms, tofu, noodles, eggs, or processed products thereof, or the seasoning and these ingredients may be cooked together. Furthermore, a side dish cooked using the seasoning of this embodiment can be combined with noodles or rice to make noodles containing ingredients or rice bowls.

[0032] As described above in detail, the seasoning with ingredients of this embodiment contains pregelatinized rice flour with a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more in a specific ratio, so even if the ingredients contain granular and / or fibrous soy protein, it is possible to suppress unpleasant odors derived from vegetable protein while maintaining the original flavor of the cooked product (food). Furthermore, the seasoning with ingredients of this embodiment can be applied to a variety of dishes regardless of the cooking method, genre, and ingredients.

[0033] Second embodiment Next, a soy protein-containing food according to a second embodiment of the present invention will be described. The soy protein-containing food of this embodiment contains granular and / or fibrous soy protein, and further contains a total of 3.75 to 100 parts by mass of pregelatinized rice flour with a gelatinization rate of 23% or more, pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more, or both, per 100 parts by mass of soy protein.

[0034] The soy protein-containing food of this embodiment may be any food containing granular soy protein, fibrous soy protein, or both, and in addition to those processed using the ingredient-containing seasoning of the first embodiment described above, examples of the soy protein-containing food include fried chicken, simmered foods, hamburger steak, meatballs, meatloaf, minced meat cutlets, dumplings, shumai, wonton, spring rolls, meat buns, nuggets, ham, sausages, kamaboko, chikuwa, fish cakes, various types of furikake, fillings, sweets, and cereals, which contain granular and / or fibrous soy protein.

[0035] [gelatinized rice flour / gelatinized starch] The reasons for limiting the amounts of the gelatinized rice flour and rice flour-derived gelatinized starch used in the soy protein-containing food of this embodiment, as well as the gelatinization rates and blending amounts thereof, are the same as those of the first embodiment described above.

[0036] [Soy protein] The soy protein used in the soy protein-containing food of this embodiment may be granular soy protein or fibrous soy protein. The "granular soy protein" referred to here includes lump, flake and diced soy protein. The soy protein-containing food of this embodiment may also contain soy protein other than granular and fibrous soy protein, such as powdered soy protein. Furthermore, the soy protein blended in the soy protein-containing food of this embodiment may contain components other than protein, such as soybean pulp.

[0037] [Other ingredients] In addition to the above-mentioned components, the soy protein-containing food of this embodiment may contain meats such as pork, beef, and chicken, seafood, seaweed, vegetables, mushrooms, fruits, and processed products thereof, and may also contain seasoning components such as sugar, liquid sugar, glucose, brown sugar, and starch syrup, soy sauce, salt, miso paste, brewed vinegar, spices, yeast extract, meat, seafood, or vegetable extracts and seasonings, sake, wine, and ethanol, citrus fruits such as yuzu and kabosu, aromatic vegetables such as green onions and garlic, and processed products thereof, and spices such as chili pepper, pepper, and turmeric. Furthermore, starches other than pregelatinized starch derived from rice flour, thickeners such as xanthan gum, wheat flour, bread crumbs, etc. may be added for the purpose of binding and viscosity adjustment.

[0038] [Manufacturing method] The soy protein-containing food of this embodiment can be produced, for example, by processing it using the ingredient-containing seasoning of the first embodiment described above, but it can also be produced by adding a predetermined amount of pregelatinized rice flour with a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and with a gelatinization rate of 23% or more to a raw material containing granular and / or fibrous soy protein, and processing it.

[0039] Specifically, 3.75 to 100 parts by mass of pregelatinized rice flour and / or pregelatinized starch derived from rice flour may be blended in total with 100 parts by mass of soy protein, and processed together with other raw materials. When the raw materials of the soy protein-containing food of this embodiment contain soy protein other than granular and fibrous soy protein (such as powdered soy protein), 3.75 to 100 parts by mass of pregelatinized rice flour and / or pregelatinized starch derived from rice flour may be blended in total with 100 parts by mass of the total amount of all soy proteins including those. This can reduce unpleasant odors caused by all soy proteins contained in the food.

[0040] The method for producing the soy protein-containing food of this embodiment is not particularly limited, and may be any processing method such as boiling, stewing, steaming, cooking, baking, deep-frying, or stir-frying. The timing of adding the pregelatinized rice flour and pregelatinized starch derived from rice flour is also not particularly limited, and may be either before or during processing. For example, when the soy protein-containing food is shumai, it can be produced by adding water, powdered soy protein, pregelatinized rice flour and / or pregelatinized starch derived from rice flour dissolved in oil or fat, seasonings, vegetables, etc. to rehydrated granular soy protein, mixing the mixture, and shaping the mixture. After shaping, the mixture may be steamed to produce a cooked food.

[0041] As described above in detail, the soy protein-containing food of this embodiment contains specific proportions of pregelatinized rice flour with a gelatinization rate of 23% or more and / or rice flour-derived pregelatinized starch with a gelatinization rate of 23% or more, thereby suppressing the unpleasant odor derived from the vegetable protein contained in the soy protein and realizing a soy protein-containing food that maintains the original flavor.

[0042] (Third embodiment) Next, a method for improving the flavor of soy protein-containing foods according to a third embodiment of the present invention will be described. The flavor improving method of this embodiment is a method for improving the flavor of foods containing granular and / or fibrous soy protein, and uses a flavor improver for soy protein-containing foods consisting of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more to suppress unpleasant odors derived from vegetable proteins and improve the flavor of the soy protein-containing foods.

[0043] [Flavor improver for soy protein-containing foods] The flavor improving agent for soy protein-containing foods of this embodiment comprises pregelatinized rice flour having a gelatinization rate of 23% or more, pregelatinized starch derived from rice flour having a gelatinization rate of 23% or more, or both, and is added to a soy protein-containing food or its raw material containing granular and / or fibrous soy protein in a ratio of 3.75 to 100 parts by mass per 100 parts by mass of soy protein. From the viewpoint of improving the unpleasant odor suppressing effect, the pregelatinized rice flour and rice flour-derived pregelatinized starch used in the flavor improving agent for soy protein-containing foods of this embodiment preferably have a gelatinization rate of 32% or more, more preferably 46% or more.

[0044] In the flavor improving method of this embodiment, a total of 3.75 to 100 parts by mass of pregelatinized rice flour with a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more is added to 100 parts by mass of soy protein contained in a soy protein-containing food, so that the unpleasant odor derived from vegetable protein can be suppressed while maintaining the original flavor and texture of the food. Furthermore, the flavor improving agent for soy protein-containing foods of this embodiment, so long as it is added within the above-mentioned range, does not inhibit the original flavor of the cooked product (food) or impart a different flavor or taste, and can be applied to various types of cuisine. EXAMPLES

[0045] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0046] <First Example> In the first example, evaluation samples were prepared by varying the amount of flavor improving agent added, and the effect of suppressing unpleasant odors derived from vegetable proteins was evaluated.

[0047] [Preparation of evaluation samples] To 2g of granular soy protein (New Fujinic 52S, Fuji Oil Co., Ltd.), gelatinized rice flour A (gelatinization rate approximately 80%) made by crushing non-glutinous rice after expanding it to gelatinize it was added as a flavor improver in the proportions shown in Table 1 below, and water was added to make a total amount of 50g, followed by heating with stirring. When the sample temperature reached 80°C, heating was stopped and the sample was cooled to room temperature to prepare an evaluation sample.

[0048] 〔evaluation〕 Two analytical sensory evaluation panelists (training period: 8-10 years) tasted each evaluation sample and rated the level of unpleasant odor derived from vegetable protein on the following four-point scale, using the sample without the addition of a flavor improver (gelatinized rice flour) as the standard. 4: Strongly felt (same as or stronger than when pregelatinized rice flour was not added) 3: Can be felt (weaker than when pregelatinized rice flour was not added) 2: Slightly noticeable (much weaker than when pregelatinized rice flour was not added) 1: I don't feel it

[0049] In the overall evaluation, a total of 7 points or more by the two panelists was rated as × (unacceptable), 4 to 6 points was rated as ○ (good), and 3 points or less was rated as ◎ (excellent). The results are summarized in Table 1 below.

[0050] [Table 1]

[0051] As shown in Table 1 above, samples No. 3 to 16, in which 3.75 to 100 parts by mass of pregelatinized rice flour with a gelatinization rate of 23% or more was added to 100 parts by mass of soy protein, had suppressed unpleasant odors derived from vegetable proteins. In particular, samples No. 8 to 16, in which 25 parts by mass or more of pregelatinized rice flour was added, had almost no unpleasant odor.

[0052] In contrast, sample No. 2, which contained 2.5 parts by mass of pregelatinized rice flour, had an unpleasant odor equivalent to that of sample No. 1, which contained no added pregelatinized rice flour. Sample No. 17, which contained 125 parts by mass of pregelatinized rice flour, did not have an unpleasant odor, but had a strong rice flour aroma and was unsuitable for use as a seasoning or food product.

[0053] <Second Example> In the second example, evaluation samples were prepared using pregelatinized rice flour and / or pregelatinized starch derived from rice flour having different gelatinization rates as flavor improvers, and the effect of suppressing unpleasant odors derived from vegetable proteins was evaluated.

[0054] [Preparation of evaluation samples] 0.5 g (25 parts by mass per 100 parts by mass of soy protein) of a flavor improver shown in Table 2 below was added to 2 g of granular soy protein (New Fujinic 52S manufactured by Fuji Oil Co., Ltd.), and 47.5 g of water was added to make a total amount of 50 g, which was then heated with stirring. When the sample temperature reached 80°C, heating was stopped and the sample was cooled to about room temperature to prepare an evaluation sample.

[0055] Of the flavor improvers shown in Table 2 below, "gelatinized rice flour A" is non-glutinous rice that has been gelatinized by swelling and then ground (gelatinization rate approximately 80%), "gelatinized rice flour B" is non-glutinous rice that has been gelatinized by hydrolysis (gelatinization rate 94.4%), "rice flour" is non-gelatinized rice flour (gelatinization rate 15.3%), "gelatinized starch A" is gelatinized starch derived from non-glutinous rice (gelatinization rate 100%), "gelatinized starch B" is gelatinized starch derived from tapioca (gelatinization rate 100%), and "gelatinized starch C" is gelatinized starch derived from waxy corn (gelatinization rate 100%).

[0056] 〔evaluation〕 The evaluation samples prepared by the above method were evaluated for the level of unpleasant odor derived from vegetable protein using the same method and criteria as in the first embodiment. The results are summarized in Table 2 below. Table 2 also shows the results of sample No. 8 of the first embodiment shown in Table 1 above.

[0057] [Table 2]

[0058] As shown in Table 2 above, samples No. 8, 20 to 24, and 27, in which pregelatinized rice flour with a gelatinization rate of 23% or more or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more was added to 100 parts by mass of soy protein, had suppressed unpleasant odors derived from vegetable proteins. In particular, samples No. 8 and 20 to 22, in which the flavor improver was pregelatinized rice flour with a gelatinization rate of 46% or more, had almost no unpleasant odor.

[0059] In contrast, sample No. 26, which contained non-gelatinized rice flour (gelatinization rate 15.3%), sample No. 28, which contained tapioca-derived gelatinized starch, and sample No. 29, which contained waxy corn-derived gelatinized starch, had an unpleasant odor equivalent to that of sample No. 1, which did not contain a flavor improving agent. Also, sample No. 25, which contained gelatinized rice flour with a gelatinization rate of less than 23% (gelatinization rate 18.5%), had an unpleasant odor and showed insufficient suppression effect.

[0060] <Third Example> In the third example, an example sample, in which pregelatinized rice flour with a gelatinization rate of 23% or more was added as a flavor improving agent, and a comparative example sample, in which pregelatinized rice flour was not added, were sterilized under different conditions, and the effect of suppressing unpleasant odors derived from vegetable proteins was evaluated.

[0061] [Preparation of evaluation samples] The sample in the example was prepared by adding 0.5g (25 parts by mass per 100 parts by mass of soy protein) of gelatinized rice flour A (gelatinization rate about 80%) made by crushing non-glutinous rice after swelling to granular soy protein (New Fujinic 52S manufactured by Fuji Oil Co., Ltd.) as a flavor improver, and further adding 47.5g of water to bring the total weight to 50g, and heating the mixture while stirring. When the sample temperature reached 80°C, heating was stopped, the sample was sealed in an aluminum pouch, and sterilized at 120°C for 20 minutes (sterilization treatment I) or at 100°C for 10 minutes (sterilization treatment II).

[0062] On the other hand, for the comparative sample, no flavor improving agent was added, and 2 g of granular soy protein (New Fujinic 52S manufactured by Fuji Oil Co., Ltd.) was mixed with 48 g of water to make a total of 50 g, which was heated with stirring. When the sample temperature reached 80°C, heating was stopped, and the sample was sealed in an aluminum pouch and sterilized at 120°C for 20 minutes (sterilization treatment I) or at 100°C for 10 minutes (sterilization treatment II).

[0063] 〔evaluation〕 For each sample of the Examples and Comparative Examples prepared by the above method, the level of unpleasant odor derived from vegetable protein was evaluated using the same method and criteria as in Example 1. The results are summarized in Table 3 below.

[0064] [Table 3]

[0065] As shown in Table 3 above, the unpleasant odors derived from vegetable proteins were suppressed in the example samples No. 31 and 33, which contained pregelatinized rice flour A as a flavor improver, compared to the comparative example samples No. 30 and 32, which did not contain pregelatinized rice flour with a gelatinization rate of 23% or more. This confirmed that when a specified amount of pregelatinized rice flour with a gelatinization rate of 23% or more is added to a soy protein food, the unpleasant odors derived from vegetable proteins can be suppressed regardless of the conditions of sterilization, even when sterilization is performed.

[0066] <Fourth Example> Next, as a fourth embodiment of the present invention, a simple seasoning containing ingredients, which contained granular soy protein as an ingredient, was prepared, and the unpleasant odor suppressing effect by adding a flavor improving agent was evaluated.

[0067] [Preparation of evaluation samples] The sample in the example was prepared by adding 0.5g (25 parts by mass per 100 parts by mass of soy protein) of gelatinized rice flour A (gelatinization rate about 80%), which was made by crushing non-glutinous rice after swelling it, to granular soy protein (New Fujinic 52S manufactured by Fuji Oil Co., Ltd.) as a flavor improver, and further adding 5g of soy sauce, 2.5g of sugar, 0.5g of kelp extract, and 39.5g of water to make a total of 50g, and heating it while stirring. When the sample temperature reached 80°C, heating was stopped, the sample was sealed in an aluminum pouch, and sterilized at 120°C for 20 minutes (sterilization treatment I) or at 100°C for 10 minutes (sterilization treatment II).

[0068] On the other hand, for the comparative sample, no flavor improving agent was added, and 2 g of granular soy protein (New Fujinic 52S manufactured by Fuji Oil Co., Ltd.) was mixed with 5 g of soy sauce, 2.5 g of sugar, 0.5 g of kelp extract, and 40 g of water to make a total of 50 g, which was heated with stirring. When the sample temperature reached 80°C, heating was stopped, and the sample was sealed in an aluminum pouch and sterilized at 120°C for 20 minutes (sterilization treatment I) or at 100°C for 10 minutes (sterilization treatment II).

[0069] 〔evaluation〕 For each of the samples of the Examples and Comparative Examples prepared by the above method, the level of unpleasant odor derived from vegetable protein was evaluated using the same method and criteria as in Example 1. The results are summarized in Table 4 below.

[0070] [Table 4]

[0071] As shown in Table 4 above, the unpleasant odors derived from vegetable proteins were suppressed in the example samples No. 41 and 43 (seasonings with ingredients) in which pregelatinized rice flour A was added as a flavor improver, compared to the comparative example samples No. 40 and 42 (seasonings with ingredients) in which pregelatinized rice flour with a gelatinization rate of 23% or more was not added. This confirmed that the unpleasant odors derived from vegetable proteins can be suppressed even in seasonings with ingredients by adding pregelatinized rice flour with a gelatinization rate of 23% or more.

[0072] <Fifth Example> In the fifth embodiment, the effect of adding pregelatinized rice flour to soy protein was confirmed by measuring the amount of hexanal in samples No. 1 and No. 8 prepared in the first embodiment.

[0073] [Measurement method] The concentration of n-hexanal, which is said to be the cause of the green smell of soybeans, was measured by the headspace method using a gas chromatograph (HERACLES II, Alpha Moss Japan). The measurement conditions were as follows: 3 g of sample was sealed in a 20 ml vial, the trap temperature was 40°C / 240°C (desorption temperature), and hydrogen was used as the carrier gas. A metal capillary column (MXT-5 / MXT-WAX) was used, and the column heating conditions were an initial temperature of 40°C, an initial heating time of 10 seconds, and a heating rate of 1.5°C / second from 40°C to 250°C. Detection was performed at an FID temperature of 260°C. This measurement was performed three times for the same sample, and the average value was taken.

[0074] Figure 1 shows the relative amounts of hexanal in sample No. 1, which did not contain pregelatinized rice flour with a gelatinization rate of 23% or more, and sample No. 8, which contained added pregelatinized rice flour A (gelatinization rate approximately 80%). As shown in Figure 1, when the amount of hexanal in sample No. 1, which did not contain pregelatinized rice flour with a gelatinization rate of 23% or more, was taken as 100%, the amount of hexanal in sample No. 8, which contained added pregelatinized rice flour A with a gelatinization rate of 23% or more, was reduced to 81.6%.

[0075] <Sixth Example> In the sixth example, shumai were made using structured granular soy protein (granular soy protein A, B) and powdered soy protein, and the unpleasant odor suppression effect of adding a flavor improver (gelatinized rice flour with a gelatinization rate of 23% or more, or rice flour-derived gelatinized starch with a gelatinization rate of 23% or more) was evaluated. The raw material composition is shown in Table 5 below. Note that "gelatinized rice flour A" shown in Table 5 below is non-glutinous rice that has been gelatinized by swelling and then pulverized (gelatinization rate approximately 80%), and "gelatinized starch A" is non-glutinous rice-derived gelatinized starch (gelatinization rate 100%).

[0076] [Table 5]

[0077] [Preparation of evaluation samples] As preliminary steps, the following steps (i) to (iii) were carried out. (i) Granular soy protein A and B were swollen with water. (ii) Rehydrated dried shiitake mushrooms and onions were finely chopped. (iii) Water was added to the powder in small amounts and mixed thoroughly, then oil was added and mixed uniformly to create a binder.

[0078] Subsequently, the following processing steps (1) to (4) were carried out to prepare evaluation samples (shumai). (1) Granular soy protein A and B, which had been rehydrated with water, were mixed with a binder containing powdered soy protein that had been prepared in advance. (2) To the mixture obtained in (1), salt, refined sugar, sake, potato starch, pepper, and breadcrumbs were further added and mixed. (3) Chopped dried shiitake mushrooms and onions were added to the mixture obtained in (2) and further mixed to obtain shumai fillings. (4) The shumai seeds obtained in (3) were divided into equal portions of 18 g and wrapped in shumai skin to prepare evaluation samples (shumai).

[0079] 〔evaluation〕 The evaluation samples (shumai) prepared by the method described above were steamed in a steamer, and a five-member analytical sensory evaluation panel (training period: 8-15 years) ate them and evaluated the level of unpleasant odor derived from vegetable protein on the following four-point scale, using sample No. 50, which did not contain any flavor improver (pregelatinized rice flour A or pregelatinized starch A), as the standard. 4: Strong (same as or stronger than shumai without flavor enhancer) 3: Perceivable (weaker than shumai without flavor enhancer) 2: Slightly noticeable (much weaker than shumai without flavor enhancer added) 1: I don't feel it

[0080] For the overall evaluation, a total score of 16 or more by the five panelists was rated as × (unacceptable), 10 to 15 points was ◯ (good), and 9 points or less was ◎ (excellent). The results are shown in Table 6 below. Note that the amounts of pregelatinized rice flour and pregelatinized starch shown in Table 6 below are values ​​per 100 parts by mass of the total amount of all soy proteins (granular soy protein A, granular soy protein B, and powdered soy protein).

[0081] [Table 6]

[0082] As shown in Table 6 above, the unpleasant odor derived from vegetable protein was suppressed in shumai No. 51, which contained 4.6 parts by mass of pregelatinized rice flour (pregelatinized rice flour A) with a gelatinization rate of 23% or more per 100 parts by mass of total soy protein as a binder, and in shumai No. 52, which contained 4.6 parts by mass of rice flour-derived pregelatinized starch (pregelatinized starch A) with a gelatinization rate of 23% or more per 100 parts by mass of total soy protein. In contrast, shumai No. 50, which contained neither pregelatinized rice flour with a gelatinization rate of 23% or more nor pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more, had a strong unpleasant odor.

[0083] From the above results, it was confirmed that according to the present invention, unpleasant odors derived from vegetable proteins can be suppressed in seasonings and foods containing granular and / or fibrous soy protein.

Claims

1. A seasoning containing ingredients, the seasoning containing granular and / or fibrous soy protein as an ingredient, The seasoning containing ingredients contains 3.75 to 100 parts by mass in total of gelatinized rice flour having an gelatinization rate of 23% or more and / or gelatinized starch derived from rice flour and having an gelatinization rate of 23% or more per 100 parts by mass of the soybean protein.

2. The seasoning containing ingredients according to claim 1, further comprising a seasoning ingredient.

3. Further, it contains soy protein other than granular and fibrous soy protein, The seasoning containing ingredients according to claim 1, comprising 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour and having a gelatinization rate of 23% or more per 100 parts by mass of the total amount of all soybean proteins.

4. A food product containing granular and / or fibrous soy protein obtained by processing a raw material containing soybean-derived protein, The composition contains 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour having a gelatinization rate of 23% or more relative to 100 parts by mass of the soybean protein, The soy protein-containing foods are fried chicken, simmered meat, hamburger steak, meatballs, meatloaf, minced meat cutlets, dumplings, shumai, wonton, spring rolls, meat buns, nuggets, ham, sausages, kamaboko, chikuwa, or fish cakes, which contain the soy protein.

5. Further, it contains soy protein other than granular and fibrous soy protein, 5. The soy protein-containing food according to claim 4, comprising 3.75 to 100 parts by mass of pregelatinized rice flour having a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour having a gelatinization rate of 23% or more per 100 parts by mass of the total amount of all soy proteins.

6. A method for improving the flavor of a food product containing granular and / or fibrous soy protein obtained by processing a raw material containing soybean-derived protein, comprising the steps of: The food product is fried chicken, simmered meat, hamburger steak, meatballs, meatloaf, minced meat cutlet, dumplings, shumai, wonton, spring rolls, meat buns, nuggets, ham, sausages, kamaboko, chikuwa, or tsumire, each of which contains the soy protein; The method for improving the flavor of a soy protein-containing food comprises adding 3.75 to 100 parts by mass in total of gelatinized rice flour having an gelatinization rate of 23% or more and / or gelatinized starch derived from rice flour and having an gelatinization rate of 23% or more per 100 parts by mass of the soy protein.

7. A flavor improving agent for use in a food product containing granular and / or fibrous soy protein, comprising: The food product is made of pregelatinized rice flour with a gelatinization rate of 23% or more and / or pregelatinized starch derived from rice flour with a gelatinization rate of 23% or more, The flavor improving agent for soybean protein-containing foods is added in a ratio of 3.75 to 100 parts by mass per 100 parts by mass of the soybean protein.

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