Food containing soy-derived powder, flavoring liquid containing soy-derived powder, and flavor improver for food containing soy-derived powder

Abstract

Provided are a food product containing a soy-derived powder with suppressed unpleasant odor derived from vegetable protein, a soy-derived powder-containing seasoning liquid, a method for improving the flavor of a food product containing a soy-derived powder capable of suppressing the unpleasant odor derived from vegetable protein, and a flavor improver for a food product containing a soy-derived powder. 【Solution means】In a food product or seasoning liquid containing a soy-derived powder, 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 of them are added as a flavor improver with respect to 100 parts by mass of the soy-derived powder.

Description

Technical Field

[0001] The present invention relates to a food containing a soybean-derived powder, a seasoning liquid containing a soybean-derived powder, a method for improving the flavor thereof, and a flavor improver for a food containing a soybean-derived powder white.

Background Art

[0002] In recent years, components contained in soybeans have attracted attention in terms of nutrition and health. Soybean protein, which is one type of processed soybean product, is used in various foods such as confectionery, beverages, and alternative meats, in addition to its conventional uses such as an extender and binder for meat and fishery processed products, and its uses are expanding. On the other hand, powders obtained by processing soybeans such as soybean protein (hereinafter referred to as soybean-derived powders) have an odor peculiar to vegetable proteins. Conventionally, methods for reducing this unpleasant odor peculiar to vegetable proteins in foods containing soybean-derived powders have been studied.

[0003] For example, in Patent Documents 1 to 3, when manufacturing a food containing soybean protein, as components having an effect of reducing unpleasant odor, a flavor improver composed of melanoidin and egg white hydrolyzate (Patent Document 1), lactic acid-fermented egg white (Patent Document 2), or a flavor improver containing concentrated tomato (Patent Document 3) is added. In addition, a method has been proposed in which, instead of adding a component having an unpleasant odor suppressing effect to food, the unpleasant odor is reduced by treating soybean protein itself (see Patent Document 4). In the method for manufacturing a liquid seasoning described in Patent Document 4, as a pretreatment, granular soybean protein is immersed in a pretreatment liquid containing soy sauce and lactic acid.

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

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, the methods described in the aforementioned Patent Documents 1 to 4 have problems such as being unable to sufficiently suppress the unpleasant odor derived from vegetable proteins, having a risk of disrupting the balance of the flavor and aroma of foods and lacking versatility, and having complicated working processes. On the other hand, the methods described in Patent Documents 5 and 6 have a high effect of suppressing unpleasant odors, but there is a problem that the cooking genre is limited and the application range is narrow because aroma components derived from fermented foods and the flavor of fermented seasonings are imparted to the cooked products.

[0007] Therefore, an object of the present invention is to provide a soy-derived powder-containing food and a soy-derived powder-containing seasoning liquid in which the unpleasant odor derived from vegetable proteins is suppressed, a method for improving the flavor of a soy-derived powder-containing food capable of suppressing the unpleasant odor derived from vegetable proteins, and a flavor improver for a soy-derived powder-containing food.

Means for Solving the Problems

[0008] As a result of intensive studies to solve the above-described problems, the present inventors have found that by blending gelatinized rice flour and / or gelatinized starch derived from rice flour in a specific ratio with respect to soy-derived powder, the unpleasant odor peculiar to vegetable proteins is reduced, leading to the present invention. That is, the soy-derived powder-containing food according to the present invention is a food containing soy-derived powder, and with respect to 100 parts by mass of the soy-derived powder, the gelatinization rate (Average value of the whole) is 23% or more rice flour and / or gelatinization rate (Average value of the whole) is 23% or more derived from rice flour starch is contained in a total amount of 3.75 to 100 parts by mass and the tempura, shigure-nabe, hamburger, meatball, meatloaf, mentchikatsu, gyoza, shumai, wantan, spring roll, nikuman, nugget, ham, sausage, kamaboko, chikuwa, tsukemono, furikake or rice-like soy food containing the soy-derived powder . Here, the "soy-derived powder" is a powder obtained by processing soybeans, and examples thereof include powdered isolated soy protein, powdered concentrated soy protein, defatted soy flour, whole soy flour, okara powder and soy milk powder and at least one of them. The soy-derived powder-containing food of the present invention is, for example, a rice-like soy food. The soy-derived powder-containing food of the present invention further contains granular and / or fibrous structured soy protein, and with respect to 100 parts by mass of the total amount of the soy-derived powder and the structured soy protein, the gelatinization rate (Average value of the whole) is 23% or more rice flour and / or the former denoted as α gelatinization rate (Average value of the whole) is 23% or more derived from rice flour starch may be contained in a total amount of 3.75 to 100 parts by mass.

[0009] The soy-derived powder-containing seasoning liquid according to the present invention is a seasoning liquid containing soy-derived powder, and with respect to 100 parts by mass of the soy-derived powder, the gelatinization rate (Average value of the whole) is 23% or more rice flour and / or gelatinization rate (Average value of the whole) is 23% or more derived from rice flour starch is contained in a total amount of 3.75 to 100 parts by mass and the soy-derived powder is at least one of powdery isolated soy protein, powdery concentrated soy protein, defatted soy flour, whole soy flour, okara powder, soy milk powder and kinako . The soy-derived powder-containing seasoning liquid of the present invention may further contain seasoning components 。

[0010] The method for improving the flavor of a food containing soy-derived powder according to the present invention is a method for improving the flavor of a food containing soy-derived powder, and for 100 parts by mass of the soy-derived powder, a total of 3.75 to 100 parts by mass of gelatinized rice flour with a gelatinization rate of 23% or more and / or gelatinized starch derived from rice flour with a gelatinization rate of 23% or more is added.

[0011] The flavor improver for a food containing soy-derived powder according to the present invention is a flavor improver used for a food containing soy-derived powder, and the gelatinization rate (Average value of the whole) is 23% or more rice powder and / or gelatinization rate (Average value of the whole) is 23% or more derived from rice flour consisting of starch, the soy-derived powder is at least one of powdery isolated soy protein, powdery concentrated soy protein, defatted soy flour, whole soy flour, okara powder and soy milk powder, and is added in a proportion of 3.75 to 100 parts by mass with respect to 100 parts by mass of the soy-derived powder.

Effect of the Invention

[0012] According to the present invention, it is possible to suppress the unpleasant odor derived from vegetable protein in various genres of dishes containing soy-derived powder.

Mode for Carrying Out the Invention

[0013] Hereinafter, the mode for carrying out the present invention will be described in detail. Note that the present invention is not limited to the embodiments described below.

[0014] (First Embodiment) First, the soy-derived powder-containing seasoning liquid according to the first embodiment of the present invention will be described. The seasoning liquid of this embodiment is a seasoning liquid containing soy-derived powder, and for 100 parts by mass of the soy-derived powder, it contains a total of 3.75 to 100 parts by mass 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. Further, seasoning components may be blended in the seasoning liquid of this embodiment.

[0015] [Soy-Derived Powder] The soy-derived powder blended in the seasoning liquid of this embodiment includes all powders containing soy-derived proteins obtained by processing soybeans. For example, powdered isolated soy protein, powdered concentrated soy protein, defatted soy flour, full-fat soy flour, okara powder, soy milk powder, and kinako powder can be mentioned. These soy-derived powders may be used alone or in combination of two or more kinds.

[0016] [Pre-gelatinized rice flour · pre-gelatinized starch] Pre-gelatinized rice flour (hereinafter referred to as "pre-gelatinized rice flour") and starch derived from pre-gelatinized rice flour (hereinafter referred to as "pre-gelatinized starch derived from rice flour") have the effect of suppressing the unpleasant odor derived from vegetable proteins and are essential components of the seasoning liquid of this embodiment. Note that the seasoning liquid of this embodiment may contain both pre-gelatinized rice flour and pre-gelatinized starch derived from rice flour, but the unpleasant odor suppressing effect can be obtained as long as at least one of them is contained.

[0017] However, when the amount of the soy-derived powder contained in the seasoning liquid is 100 parts by mass, if the total content of pre-gelatinized rice flour and pre-gelatinized starch derived from rice flour is less than 3.75 parts by mass, the effect of suppressing the unpleasant odor cannot be sufficiently obtained. On the other hand, even if pre-gelatinized rice flour and pre-gelatinized starch derived from rice flour in an amount exceeding the soy-derived powder amount are blended, that is, even if the total content of pre-gelatinized rice flour and pre-gelatinized starch derived from rice flour exceeds 100 parts by mass, an improvement in the unpleasant odor suppressing effect cannot be expected, and there is a risk that the aroma derived from rice flour becomes strong and the flavor and fragrance of the seasoning liquid and the cooked food (food) using it are impaired, or the viscosity of the seasoning liquid becomes high.

[0018] Therefore, the total content of pre-gelatinized rice flour and pre-gelatinized starch derived from rice flour in the seasoning liquid of this embodiment is 3.75 to 100 parts by mass with respect to 100 parts by mass of the soy-derived powder. Note that the total content of pre-gelatinized rice flour and pre-gelatinized starch derived from rice flour is preferably 25 to 100 parts by mass, and thereby the effect of suppressing the unpleasant odor derived from vegetable proteins can be further enhanced.

[0019] The α - modified rice flour can be produced by, for example, heating and denaturing raw rice such as polished rice, under - ripe rice, brown rice, crushed polished rice, and rice bran by steaming, roasting, or frying, or subjecting it to puffing treatment (puffing) to α - modify it and then grinding. Also, the α - modified starch derived from rice flour is either the one obtained by purifying only the starch from the α - modified rice flour or the one obtained by α - modifying the starch derived from rice flour. For example, it can be produced by adding water to the starch of raw rice, heating to gelatinize, and drying in that state.

[0020] Note that the α - modified rice flour and the α - modified starch derived from rice flour blended in the seasoning liquid of this embodiment are not limited to those produced by the methods described above. Rice flour that has been α - modified as a result of passing through a processing step that generates frictional heat such as grinding the raw rice may also be used. Also, the rice used as the raw material for the α - modified rice flour and the α - modified starch derived from rice flour used in the seasoning liquid of this embodiment includes, but is not limited to, japonica rice, glutinous rice, and indica rice. Various types of rice such as ancient rice like black rice and red rice can be used.

[0021] When both the α - modified rice flour and the α - modified starch derived from rice flour are blended in the seasoning liquid of this embodiment, their mixing ratio is not particularly limited. However, it is preferable to contain more α - modified rice flour, which has a higher effect of suppressing unpleasant odors than the α - modified starch derived from rice flour, and among the α - modified rice flours, it is particularly preferable to use the α - modified rice flour subjected to puffing treatment (puffing), which has a particularly high effect. Also, when producing the seasoning liquid of this embodiment, α - modified rice flour or starch derived from rice flour that has been pre - treated by α - modification may be blended. However, un - α - modified 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 α - modified by performing heat treatment at a high temperature during the production process of the seasoning.

[0022] However, when using pregelatinized rice flour with a low gelatinization rate or pregelatinized starch derived from rice flour, even when blended at the aforementioned ratio, it may not be possible to sufficiently suppress the unpleasant odor derived from plant-based proteins. Therefore, in the seasoning liquid of the present 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 perspective of improving the unpleasant odor suppression effect, the gelatinization rate of the pregelatinized rice flour and the pregelatinized starch derived from rice flour is preferably 32% or more, more preferably 46% or more. Here, the "gelatinization rate" refers to the average value of the entire pregelatinized rice flour and the pregelatinized starch derived from rice flour.

[0023] The gelatinization rate of rice flour and starch derived from rice flour can be adjusted to the desired value by changing or applying one or more factors that affect gelatinization, such as adjusting the treatment temperature and treatment time, adjusting treatment conditions such as pH, stirring, and grinding, the presence or absence and the amount of addition of salts, moisture, highly polar organic substances, surfactants, lipids, saccharides, and hydrophilic polymers, and changing the treatment method to hydrothermal treatment. Also, the gelatinization rate can be adjusted by mixing a raw material with a low gelatinization rate and a raw material with a high gelatinization rate.

[0024] On the other hand, the particle size of the pregelatinized rice flour and the pregelatinized starch derived from rice flour is not particularly limited and can be appropriately set according to the type of cooked product (food), etc. However, those with a median diameter of about 14 to 500 μm are preferred. By setting the particle size of the pregelatinized rice flour and the pregelatinized starch derived from rice flour within this range, the miscibility with other components is improved, and when used in processing, no roughness or the like occurs in the food, and a good texture and mouthfeel can be obtained.

[0025] [Seasoning components] The flavoring components are optional components that are blended as needed and are added for the purpose of improving the taste, flavor, appearance, etc. of the food. Specific examples of flavoring components include sugars such as sugar, liquid sugar, glucose, maltose, and starch syrup; seasonings such as soy sauce, salt, miso, brewed vinegar, spices, yeast extract, extracts and seasonings of livestock meat, seafood, or vegetables; mirin, sake, wine, and alcoholic flavorings such as ethanol; citrus fruits such as yuzu and kabosu; aromatic vegetables such as leeks and garlic and their processed products; starches, etc. However, it is not limited to these, and various flavoring components can be blended according to the cooked food.

[0026] [Other components] In the flavoring liquid of the present embodiment, water may be added separately from the water derived from the flavoring components in order to adjust the concentration and viscosity. Further, in the flavoring liquid of the present embodiment, as ingredients, granular and / or fibrous textured soy protein, meats such as pork and beef, seafood, seaweeds, vegetables, mushrooms, fruits, and their processed products, etc. may be blended.

[0027] In addition, when textured soy protein is blended as an ingredient in the flavoring liquid, the total content of gelatinized rice flour and gelatinized starch derived from rice flour is preferably 3.75 to 100 parts by mass with respect to 100 parts by mass of the total amount of soy-derived powder and granular and fibrous textured soy protein. Thereby, the unpleasant odor caused by the granular or fibrous textured soy protein blended as an ingredient can also be reduced.

[0028] [Manufacturing method] The flavoring liquid of the present embodiment can be manufactured, for example, by adding 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 to a flavoring liquid containing soy-derived powder or its raw materials. The addition timing and addition method of the gelatinized rice flour and the gelatinized starch derived from rice flour are not particularly limited, and they may be added simultaneously with other raw materials, or may be added separately during the middle or final stage of flavoring liquid production from other raw materials. Further, the gelatinized rice flour and the gelatinized starch derived from rice flour can also be dissolved in water and added. Furthermore, in the flavoring liquid of the embodiment, heated or unheated ingredients can be added as needed.

[0029] [Usage method] Next, the usage method of the seasoning liquid of the present embodiment will be described. The seasoning liquid of the present embodiment can be applied to various cooking methods such as boiling, stewing, steaming, cooking, baking, frying, and stir-frying. As a result, a soybean-derived powder-containing food with the unpleasant odor derived from vegetable protein suppressed can be obtained. For example, the seasoning liquid of the present embodiment may be mixed with pre-cooked vegetables, meats, seafoods, mushrooms, tofu, noodles, eggs, or processed products thereof, or the seasoning liquid and these ingredients may be cooked together by heating. Furthermore, the cooked mixed vegetables prepared using the seasoning liquid of the present embodiment can be combined with noodles or rice to make noodle dishes with ingredients or bowls of rice with toppings.

[0030] As described in detail above, since the seasoning liquid of the present embodiment contains gelatinized rice flour with a gelatinization rate of 23% or more and / or gelatinized starch derived from rice flour with a gelatinization rate of 23% or more in a specific ratio, even if it contains soybean-derived powder, it can suppress the unpleasant odor derived from vegetable protein while maintaining the original flavor of the cooked product (food). In addition, the seasoning liquid of the present embodiment can be applied to various dishes regardless of the cooking method, genre, and ingredients.

[0031] (Second Embodiment) Next, the food according to the second embodiment of the present invention will be described. The food of the present embodiment contains soybean-derived powder, and further contains a total of 3.75 to 100 parts by mass 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, based on 100 parts by mass of the soybean-derived powder.

[0032] The food of this embodiment only needs to contain one or two or more kinds of soy-derived powders. In addition to the processed product using the seasoning of the first embodiment described above, for example, tempura, shigure-nimono, hamburger, meatball, meatloaf, mentchikatsu, dumplings, shumai, wantan, spring rolls, meat buns, nuggets, ham, sausage, kamaboko, chikuwa, tsukemono, various furikake, fillings and soups processed by adding soy-derived powders as auxiliary raw materials, and confectioneries, rice-like processed products and cereals using soy-derived powders as the main raw materials can be mentioned. The "rice-like processed product" mentioned here refers to a rice substitute food (rice-like soy food) using soy-derived powders such as soy rice as raw materials.

[0033] [Pre-gelatinized rice flour · pre-gelatinized starch] The reasons for the numerical limitations of the pre-gelatinized rice flour and pre-gelatinized starch derived from rice flour used in the food of this embodiment, as well as their gelatinization rates and blending amounts, are the same as those of the first embodiment described above.

[0034] [Soy-derived powder] The types of soy-derived powders used in the food of this embodiment are not particularly limited, and any powder obtained by processing soy can be used. For example, at least one selected from powdered isolated soy protein, powdered concentrated soy protein, defatted soy flour, whole soy flour, okara powder, soy milk powder and kinako can be used.

[0035] [Other components] In addition to the above-described components, the food of the present embodiment may contain granular or fibrous textured soy protein, meats such as pork, beef, and chicken, seafood, seaweeds, vegetables, mushrooms, fruits, and processed products thereof. Further, as seasoning components, saccharides such as sugar, liquid sugar, glucose, maltose, and starch syrup, soy sauce, salt, miso, brewing vinegar, spices, yeast extract, extracts and seasonings of livestock meat, seafood, or vegetable origin, mirin, Japanese sake, wine, and alcoholic seasonings such as ethanol, citrus fruits such as yuzu and kabosu, aromatic vegetables such as leek and garlic and processed products thereof, and spices such as chili pepper, pepper, and turmeric may be added. Furthermore, for the purpose of binding and viscosity adjustment, starches other than pregelatinized starch derived from rice flour, thickeners such as xanthan gum, wheat flour, breadcrumbs, etc. may be added.

[0036] [Manufacturing method] The food of the present embodiment can be manufactured, for example, by processing using the seasoning liquid of the first embodiment described above. However, it can also be manufactured 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 with a gelatinization rate of 23% or more to a raw material containing soy-derived powder and then processing.

[0037] Specifically, a total of 3.75 to 100 parts by mass of pregelatinized rice flour and / or pregelatinized starch derived from rice flour may be blended with 100 parts by mass of soy-derived powder and processed together with other raw materials. When the raw material of the food of the present embodiment contains granular or fibrous textured soy protein, the blending amount of pregelatinized rice flour and pregelatinized starch derived from rice flour is preferably 3.75 to 100 parts by mass with respect to 100 parts by mass of the total amount of soy-derived powder and textured soy protein. Thereby, in addition to the unpleasant odor caused by soy-derived powder, the unpleasant odor caused by textured soy protein can also be reduced.

[0038] In the manufacturing process of the food of the present embodiment, the timing of adding gelatinized rice flour and gelatinized starch derived from rice flour is not particularly limited and may be either before processing or during processing. For example, in the case of a food containing soy-derived powder that is a steamed bun, to the granular, rehydrated soy protein, water, powdered soy protein as the soy-derived powder, gelatinized rice flour dissolved in oil and / or gelatinized starch derived from rice flour, seasonings, vegetables, etc. are added and mixed, and it can be manufactured by molding. Also, it may be steamed after molding to obtain a cooked food.

[0039] As described in detail above, since the food of the present embodiment contains gelatinized rice flour with a gelatinization rate of 23% or more and / or gelatinized starch derived from rice flour with a gelatinization rate of 23% or more in a specific ratio, it is possible to realize a food containing soy-derived powder in which the unpleasant odor derived from the plant protein contained in the soy-derived powder is suppressed and the original flavor is maintained.

[0040] (Third Embodiment) Next, a method for improving the flavor of a food containing soy-derived powder according to the third embodiment of the present invention will be described. The flavor improvement method of the present embodiment is a method for improving the flavor of a food containing soy-derived powder, which uses a flavor improver for a food containing soy-derived powder composed of gelatinized rice flour with a gelatinization rate of 23% or more and / or gelatinized starch derived from rice flour with a gelatinization rate of 23% or more to suppress the unpleasant odor derived from plant protein and improve the flavor of the food containing soy-derived powder.

[0041] [Flavor Improver for Food Containing Soy-Derived Powder] The flavor improver for a food containing soy-derived powder of the present embodiment is composed 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, and is added to a food containing soy-derived powder or its raw material at a ratio of 3.75 to 100 parts by mass with respect to 100 parts by mass of the soy-derived powder. The gelatinized rice flour and gelatinized starch derived from rice flour used in the flavor improver for a food containing soy-derived powder of the present embodiment preferably have a gelatinization rate of 32% or more, more preferably 46% or more, from the viewpoint of improving the unpleasant odor suppressing effect.

[0042] In the flavor improvement method of the present embodiment, since a total of 3.75 to 100 parts by mass of gelatinized rice flour with a gelatinization rate of 23% or more and / or gelatinized starch derived from rice flour with a gelatinization rate of 23% or more is added to 100 parts by mass of the soy-derived powder contained in the soy-derived powder-containing food, it is possible to suppress the unpleasant odor derived from vegetable proteins while maintaining the original flavor and texture of the food. Further, if the flavor improver for soy-derived powder-containing foods of the present embodiment is added within the above-described range, the original flavor of the cooked food (food) is not inhibited, and different flavors and tastes are not imparted, so it can be applied to various genres of cooking.

Example

[0043] Hereinafter, the effects of the present invention will be specifically described with reference to Examples and Comparative Examples.

[0044] <First Example> In the first example, shumai was prepared using powdered soy protein (soy-derived powder) and granular textured soy protein (granular soy proteins A and B), and the effect of suppressing unpleasant odor by adding a flavor improver (gelatinized rice flour with a gelatinization rate of 23% or more or gelatinized starch derived from rice flour with a gelatinization rate of 23% or more) was evaluated. The blending composition of the raw materials is shown in Table 1 below. Note that the "gelatinized rice flour A" shown in Table 1 below is obtained by gelatinizing polished rice by expansion and then pulverizing it (gelatinization rate of about 80%), and the "gelatinized starch A" is gelatinized starch derived from polished rice (gelatinization rate of 100%).

[0045]

Table 1

[0046] 〔Preparation of samples for evaluation〕 As preliminary preparation, the following treatments (i) to (iii) were performed. (i) Granular soy proteins A and B were swollen with water. (ii) Rehydrated dried shiitake mushrooms and onions were minced. (iii) Water was added little by little to the powders and thoroughly mixed, and then oil was added and uniformly mixed to prepare a binder.

[0047] Subsequently, the following processes (1) to (4) were carried out to prepare a sample for evaluation (sushi roll). (1) To the rehydrated granular soy proteins A and B, a binder containing the previously prepared powdered soy protein (soybean-derived powder) was added and mixed. (2) To the mixture obtained in (1), further, salt, granulated sugar, Japanese sake, potato starch, pepper, and breadcrumbs were added and mixed. (3) To the mixture obtained in (2), shredded dried shiitake mushrooms and onions were added and further mixed to obtain the filling for the sushi roll. (4) The filling for the sushi roll obtained in (3) was divided into 18 g portions and wrapped with the sushi roll wrapper to obtain a sample for evaluation (sushi roll).

[0048] 〔Evaluation〕 The sample for evaluation (sushi roll) prepared by the method described above was steamed in a steamer, and five analytical sensory evaluation panelists (training period: 8 to 15 years) ate it. Using the sample No. 50 to which no flavor improver (gelatinized rice flour A or gelatinized starch A) was added as a standard, the degree of unpleasant odor derived from vegetable protein was evaluated in the following four levels. 4: Strongly felt (equivalent to or stronger than the sushi roll to which no flavor improver was added) 3: Felt (weaker than the sushi roll to which no flavor improver was added) 2: Slightly felt (much weaker than the sushi roll to which no flavor improver was added) 1: Not felt

[0049] For the comprehensive evaluation, those with a total evaluation score of 16 or more by the five panelists were rated as × (not acceptable), those with a score of 10 to 15 were rated as ○ (good), and those with a score of 9 or less were rated as ◎ (excellent). The above results are shown in Table 2 below. The amounts of gelatinized rice flour and gelatinized starch shown in Table 2 below are values relative to 100 parts by mass of the total amount of structured soy protein (granular soy protein A, granular soy protein B) and soybean-derived powder (powdered soy protein).

[0050]

Table 2

[0051] As shown in Table 2 above, for the No. 51 shumai with 4.6 parts by mass of gelatinized rice flour (gelatinized rice flour A) with a gelatinization rate of 23% or more as a binder, based on 100 parts by mass of the total amount of textured soy protein and soy-derived powder, and for the No. 52 shumai with 4.6 parts by mass of gelatinized starch (gelatinized starch A) derived from rice flour with a gelatinization rate of 23% or more, based on 100 parts by mass of the total amount of textured soy protein and soy-derived powder, the unpleasant odor derived from vegetable protein was suppressed. In contrast, for the No. 50 shumai without any addition of either gelatinized rice flour with a gelatinization rate of 23% or more or gelatinized starch derived from rice flour with a gelatinization rate of 23% or more, a strong unpleasant odor was felt.

[0052] <Second Example> In the second example, defatted soy flour, which is a soy-derived powder, was used to produce a rice-like soy food (soy rice), and the effect of suppressing unpleasant odor by adding a flavor improver (gelatinized rice flour with a gelatinization rate of 23% or more) was evaluated.

[0053] [Preparation of Samples for Evaluation] The samples for evaluation were prepared according to the following procedure based on the composition shown in Table 3 below. Note that the "gelatinized rice flour A" shown in Table 3 below is obtained by gelatinizing polished rice through puffing and then grinding it (gelatinization rate of about 80%), and the "modified starch" is acetic acid starch derived from tapioca. Also, the amount of gelatinized rice flour shown in Table 3 below is the value based on 100 parts by mass of the soy-derived powder (defatted soy flour).

[0054] (1) Salt and water were added to each powder raw material shown in Table 3 below, and the mixture was mixed at a low speed for 5 minutes using a stand mixer. (2) The obtained dough was gathered by a noodle rolling machine and rolled repeatedly to obtain a dough with a thickness of 2 mm. (3) After cutting the rolled dough into noodle shapes with a cutting blade, it was further shredded into 10 mm lengths to form a rice-like shape. (4) The obtained rice-like shaped dough was dried in a dryer at a temperature of 80 °C for 2 hours to obtain samples for evaluation (rice-like soy food).

[0055] [Evaluation] The evaluation sample (rice-like soy food) prepared by the method described above, which was boiled in boiling water for 8 minutes, was eaten by two analytical sensory evaluation panels (training period: 8 to 15 years). Using the sample of the comparative example without the addition of the flavor improver (gelatinized rice flour A) as a standard, the degree of unpleasant odor derived from vegetable protein was evaluated in the following four levels. 4: Strongly felt (equivalent to or more than the rice-like soy food without the addition of the flavor improver) 3: Felt (weaker than the rice-like soy food without the addition of the flavor improver) 2: Slightly felt (considerably weaker than the rice-like soy food without the addition of the flavor improver) 1: Not felt

[0056] For the comprehensive evaluation, those with a total evaluation score of 7 or more by the two panels were marked as × (not acceptable), those with a score of 4 to 6 were marked as ○ (good), and those with a score of 3 or less were marked as ◎ (excellent). The above results are shown in Table 3 below.

[0057]

Table 3

[0058] As shown in Table 3 above, in the sample of the example where 11.5 parts by mass of gelatinized rice flour (gelatinized rice flour A) with a gelatinization rate of 23% or more was blended with 100 parts by mass of soy-derived powder (defatted soy flour), the unpleasant odor derived from vegetable protein was suppressed. In contrast, in the sample of the comparative example where neither gelatinized rice flour with a gelatinization rate of 23% or more nor gelatinized starch with a gelatinization rate of 23% or more derived from rice flour was blended, a strong unpleasant odor was felt.

[0059] <Example 3> In Example 3, using defatted soy flour, which is a soy-derived powder, a soup base was prepared, and the effect of suppressing unpleasant odor by adding a flavor improver (gelatinized rice flour with a gelatinization rate of 23% or more) was evaluated.

[0060] 〔Preparation of evaluation sample〕 The sample of the example was prepared by adding 0.5 g of gelatinized rice flour A (gelatinization rate: approximately 80%) obtained by gelatinizing polished rice by puffing and then pulverizing it as a flavor improver to 2 g of defatted soy flour (Soyflower A manufactured by Nisshin Oillio Group, Ltd.), adding 0.3 g of salt, 0.5 g of kelp extract, 23.3 g of soy milk (liquid), and 23.4 g of water to make a total of 50 g, and heating while 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).

[0061] On the other hand, the sample of the comparative example was prepared by adding no flavor improver, adding 0.3 g of salt, 0.5 g of kelp extract, 23.3 g of soy milk (liquid), and 23.9 g of water to 2 g of defatted soy flour (Soyflower A manufactured by Nisshin Oillio Group, Ltd.) to make a total of 50 g, and heating while 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).

[0062] [Evaluation] For each of the samples of the examples and comparative examples prepared by the above method, the degree of unpleasant odor derived from vegetable protein was evaluated by the same method and criteria as in the second example described above. The above results are summarized in Table 4 below.

[0063] [Table 4]

[0064] As shown in Table 4 above, for the samples No. b and d of the examples to which gelatinized rice flour A was added as a flavor improver, the unpleasant odor derived from vegetable protein was suppressed compared to the samples No. a and c of the comparative examples to which gelatinized rice flour with a gelatinization rate of 23% or more was not added. Thus, it was confirmed that when a predetermined amount of gelatinized rice flour with a gelatinization rate of 23% or more is added to a food containing soy-derived powder, the unpleasant odor derived from vegetable protein can be suppressed regardless of the sterilization conditions.

[0065] From the above results, according to the present invention, it was confirmed that in a food containing soy-derived powder, an unpleasant odor derived from vegetable protein can be suppressed.

Claims

1. A food product containing a soy-derived powder, wherein, based on 100 parts by mass of the soy-derived powder, a total of 3.75 to 100 parts by mass of rice flour with a gelatinization rate (overall average value) of 23% or more and / or starch derived from rice flour with a gelatinization rate (overall average value) of 23% or more is contained, and the food product containing the soy-derived powder is tempura, simmered dish, hamburger, meatball, meatloaf, mentchikatsu, dumpling, shumai, wantan, spring roll, meat bun, nugget, ham, sausage, kamaboko, chikuwa, tsukemaki, furikake, or rice-like soy food containing the soy-derived powder.

2. The food product containing the soy-derived powder according to Claim 1, wherein the soy-derived powder is at least one of powdered isolated soy protein, powdered concentrated soy protein, defatted soy flour, full-fat soy flour, okara powder, and soy milk powder.

3. The food product containing the soy-derived powder according to Claim 1 or 2, which is a rice-like soy food.

4. Furthermore, it contains granular and / or fibrous textured soy protein, and based on 100 parts by mass of the total amount of the soy-derived powder and the textured soy protein, a total of 3.75 to 100 parts by mass of the rice flour with a gelatinization rate (overall average value) of 23% or more and / or the starch derived from rice flour with a gelatinization rate (overall average value) of 23% or more is contained. The food product containing the soy-derived powder according to Claim 1 or 2.

5. A seasoning liquid containing a soy-derived powder, wherein, based on 100 parts by mass of the soy-derived powder, a total of 3.75 to 100 parts by mass of rice flour with a gelatinization rate (overall average value) of 23% or more and / or starch derived from rice flour with a gelatinization rate (overall average value) of 23% or more is contained, and the soy-derived powder is a seasoning liquid containing the soy-derived powder, which is at least one of powdered isolated soy protein, powdered concentrated soy protein, defatted soy flour, full-fat soy flour, okara powder, soy milk powder, and kinako.

6. The seasoning liquid containing the soy-derived powder according to Claim 5, further containing a seasoning component.

7. A flavor improver used for a food product containing a soy-derived powder, which consists of rice flour with a gelatinization rate (overall average value) of 23% or more and / or starch derived from rice flour with a gelatinization rate (overall average value) of 23% or more, wherein the soy-derived powder is at least one of powdered isolated soy protein, powdered concentrated soy protein, defatted soy flour, full-fat soy flour, okara powder, and soy milk powder, and the flavor improver for the food product containing the soy-derived powder is added at a ratio of 3.75 to 100 parts by mass based on 100 parts by mass of the soy-derived powder.

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