Manufacturing method for liquid seasoning containing ingredients

Abstract

To provide a method of producing a liquid seasoning that contains plant proteins as ingredients and has a good flavor.SOLUTION: Provided is a method of producing a liquid seasoning containing ingredients, which includes a mixing step of obtaining a mixture by mixing textured plant proteins as ingredient with a seasoning liquid at a temperature of less than 50°C, and a heating step of heating the mixture within 5 minutes after the end of mixing and heating the mixture for 10 minutes or more, wherein the heating step is performed so that the mixture has a temperature of 60°C or higher. The mass of the textured plant proteins in the resulting liquid seasoning is preferably 200 to 450 mass% with respect to the mass of the textured plant proteins before mixing with the seasoning liquid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a liquid seasoning containing textured plant protein such as textured soy protein as an ingredient. [Background technology]

[0002] Traditionally, animal-derived proteins have been primarily used in the food industry, with meat being the primary food source. However, in recent years, plant-derived proteins have also begun to attract attention from the perspective of resource availability. Among plant-derived proteins, soy protein is one of the most widely used because it is derived from soybeans, which are cultivated worldwide, and is particularly resource-rich and easy to process. For example, soybeans processed with an extruder have a meat-like texture and are therefore often used as a minced meat-like food material and as a meat substitute in dishes such as minced meat, hamburger steaks, and meatballs.

[0003] In addition to being easy to use, plant-derived proteins have the advantage of being low in fat as a food ingredient, making them well-suited to health-conscious consumers. However, as mentioned above, although plant-derived proteins can be processed using an extruder to produce a texture comparable to that of meat, the problem is that the plant-derived flavor remains, making the flavor very different from that of meat.

[0004] In response to these problems, Patent Document 1 describes a method for obtaining a processed food with good flavor and texture by soaking a granular soy protein processed food in a liquid containing soy sauce and lactic acid. Patent Document 2 describes a seasoning liquid containing a swollen granular soy protein product obtained by swelling granular soy protein 2.8 to 3.8 times and having an acidity of 0.1 to 5%. Patent Document 3 describes that an oil-in-water emulsion of a specific viscosity containing edible oils and fats, caseins, and a polyglycerol fatty acid monoester of a specific composition is useful as a soy protein modifier. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-122347 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-42725 [Patent Document 3] Japanese Patent Application Laid-Open No. 2007-117036 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the technologies described in Patent Documents 1 to 3 are still insufficient in improving the flavor of soy protein. Therefore, an object of the present invention is to provide a method for producing a liquid seasoning that contains a plant protein such as soy protein as an ingredient and has a good flavor. [Means for solving the problem]

[0007] Generally, when seasoning or cooking textured plant protein, a step of absorbing water or a seasoning liquid into the textured plant protein (so-called rehydration) is required. However, the inventors conducted research and found that the temperature of the water or seasoning liquid during absorption has a significant impact on the flavor of the final product, leading to the completion of the present invention.

[0008] That is, the present invention is A mixing step of mixing a textured plant protein as an ingredient with a seasoning liquid below 50 ° C to obtain a mixture; a heating step of starting heating of the mixture within 5 minutes after the end of mixing and heating the mixture for 10 minutes or more; The heating step is carried out so that the mixture reaches 60°C or higher. [Effects of the Invention]

[0009] According to the present invention, it is possible to produce a liquid seasoning containing an ingredient that has a good flavor, while containing a vegetable protein as an ingredient, and in which the flavor such as the odor derived from the vegetable protein is suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0010] The method for producing a liquid seasoning containing an ingredient of the present invention includes a step of mixing a textured plant protein as an ingredient with a seasoning liquid at less than 50°C to obtain a mixture (mixing step), and a step of starting to heat the mixture within 5 minutes of the end of mixing and heating the mixture for 10 minutes or more (heating step), where the heating step is carried out so that the mixture reaches a temperature of 60°C or higher. By carrying out these mixing and heating steps in this order, not only is the seasoning liquid simply impregnated into the textured plant protein, but the flavor of the seasoning liquid is also thoroughly absorbed into the textured plant protein, and the plant-derived flavor of the textured plant protein can be reduced, resulting in a liquid seasoning containing a meat-like ingredient with a good flavor. Note that the "liquid" in the "liquid seasoning" used in the present invention means that the liquid has fluidity at room temperature (25°C) and also includes a paste-like form.

[0011] Generally, when seasoning or cooking textured plant protein, a step called rehydration, in which the textured plant protein is allowed to absorb water, is required. Conventionally, this rehydration step has been carried out by immersing the textured plant protein in water or a seasoning liquid for about 10 minutes to 6 hours at around room temperature, about 15 to 25°C. However, the present invention has been improved upon by finding that such a conventional rehydration step still leaves a plant-derived flavor. The method of the present invention is characterized in that the soaking time, as conventionally called, is kept to a certain level or less, and the temperature of the seasoning liquid is controlled throughout the mixing and heating steps, allowing the textured plant protein to be impregnated with the seasoning liquid while being heated.

[0012] First, the textured plant protein and the seasoning liquid used in the method of the present invention will be described. The textured plant protein used in the present invention is a food material that has a textured structure due to the kneading of plant-derived proteins. Specifically, it refers to a food material that uses soybean or other seeds or their defatted products, or flour of grains such as wheat as the main ingredient, as specified in the Japanese Agricultural Standard 0838:2019, and is formed into a granular, flaked, or fibrous form by physical action such as heating or pressure, to have a meat-like textured structure, with a plant protein content of 40 to 70% by mass. Of the "vegetable proteins" specified in the Japanese Agricultural Standard 0838:2019, "granular plant proteins" and "fibrous plant proteins" are included in the textured plant protein.

[0013] Typical examples of the textured plant protein include those obtained by using as raw materials one or more plant proteins selected from defatted soybean powder, soybean flour, soy milk powder, defatted soy milk powder, concentrated soybean protein, isolated soybean protein, wheat gluten, etc., which are kneaded using a twin-screw extruder or the like to texture them so as to have a meat-like textured structure, and then shaping them into a granular, flaky, or fibrous form. Such textured plant proteins are commercially available, and purchased products can also be used as appropriate.

[0014] The size of the textured plant protein before mixing with the seasoning liquid is not particularly limited, but if it is too large, impregnation with the seasoning liquid may be insufficient, making it difficult to obtain the effects of the present invention, and if it is too small, it may be unsatisfactory as a filling and the texture may not be enjoyable. Taking the above into consideration, the textured plant protein before mixing with the seasoning liquid preferably has a minimum diameter of 1 to 15 mm, more preferably 2 to 12 mm, and a maximum diameter of preferably 5 to 20 mm, more preferably 7 to 18 mm.

[0015] The moisture content of the textured plant protein before mixing with the seasoning liquid is not particularly limited, but if it is too low, the effects of the present invention may not be easily achieved, and if it is too high, impregnation with the seasoning liquid may be insufficient. In consideration of the above, the moisture content of the textured plant protein before mixing with the seasoning liquid is preferably 3 to 20 mass %, more preferably 5 to 16 mass %. The "moisture content of textured plant protein" referred to here is determined by drying 5 g of a sample (textured plant protein) by leaving it in a thermostatic chamber at 105°C for 5 hours in accordance with the heat drying method, and the difference in mass before and after drying is considered to be the moisture content (g), which is expressed as a percentage of 5 g of the sample.

[0016] The seasoning liquid used in the present invention can be any edible liquid without any particular restrictions, but if the water content of the seasoning liquid is too low, it may be difficult to obtain the effects of the present invention, and if the water content of the seasoning liquid is too high, there is a risk that the impregnation of the textured plant protein with the seasoning liquid will be insufficient. In consideration of the above, the water content of the seasoning liquid used in the present invention is preferably 22 to 94 mass %, more preferably 28 to 88 mass %. The "water content of the seasoning liquid" referred to here can be measured by the same method as the method for measuring the water content of the textured plant protein described above.

[0017] The raw materials used in producing the liquid seasoning are not particularly limited, and examples thereof include water, dashi stock, stock, milk, eggs, butter, cream, oils and fats, pastes or purees of ingredients (meat, vegetables, beans, grains, etc.), flour, starch, and the like, as well as seasonings such as sugars, salt, and acidulants, and additives such as emulsifiers, thickeners, stabilizers, and coloring agents. The type of liquid seasoning is also not particularly limited as long as it has fluidity, and may be white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, curry sauce, butter sauce, soy sauce sauce, dashi stock, etc., and those produced by standard production methods for these liquid seasonings can be used. Generally, by using a liquid seasoning with the preferred water content described above and appropriately adjusting the heating temperature and heating time in the heating step described below, the final liquid seasoning containing ingredients can be made to have fluidity.

[0018] When the seasoning liquid contains fats and oils, not only is the plant-derived flavor of the textured plant protein suppressed, but a meat-like flavor is imparted to the textured plant protein, resulting in a more desirable flavor for the resulting liquid seasoning. The fat and oil content of the seasoning liquid is preferably 1 to 20% by mass, more preferably 3 to 16% by mass. Furthermore, if the fat and oil contained in the seasoning liquid is in a separated state in the seasoning liquid, the effects of the present invention are unlikely to be achieved unless the seasoning liquid is vigorously stirred during the mixing step. Therefore, the fat and oil contained in the seasoning liquid is preferably dispersed in the seasoning liquid, and more preferably emulsified. Therefore, the seasoning liquid is particularly preferably an emulsified seasoning liquid having an fat and oil content of 1 to 20% by mass, particularly 3 to 16% by mass. The fat and oil content of the seasoning liquid is expressed as a percentage, as measured by Soxhlet extraction using diethyl ether. The type of fat and oil is not particularly limited, and may be vegetable fat or animal fat.

[0019] Next, the mixing step and heating step carried out in the method of the present invention will be described in order. The mixing step is a step of obtaining a mixture by mixing a textured plant protein as an ingredient with a seasoning liquid at a temperature of less than 50°C. In the mixing step, first, before mixing with the textured plant protein, the temperature of the seasoning liquid is set to less than 50°C, preferably 5 to 48°C, more preferably 20 to 45°C, and even more preferably 30 to 42°C. If the temperature of the seasoning liquid to be mixed with the textured plant protein is 50°C or higher, the flavor of the resulting liquid seasoning containing an ingredient will be deteriorated.

[0020] The temperature-adjusted seasoning liquid is then mixed with the textured plant protein as an ingredient. "As an ingredient" here means that the textured plant protein does not disperse finely in the seasoning liquid after mixing with the seasoning liquid (for example, if the seasoning liquid is a liquid such as dashi stock, the mixture does not become a slurry due to the finely dispersed textured plant protein), and the textured plant protein maintains a size in the mixture that allows it to be recognized as a solid ingredient. More specifically, it is preferred that the textured plant protein in the mixture maintains at least 60%, particularly at least 70%, of the size (minimum diameter length and / or maximum diameter length, preferably both) of the textured plant protein before mixing with the seasoning liquid.

[0021] The mixing ratio of the textured plant protein to the seasoning liquid is about 100:50 to 100:1000 by mass, preferably about 100:100 to 100:700. The mixing method is not particularly limited as long as the textured plant protein is evenly immersed in the seasoning liquid. For example, if the seasoning liquid contains oils and fats in a dispersed state or does not contain oils and fats, gentle stirring is sufficient.

[0022] Next, a heating step is carried out. In the heating step, heating of the mixture is started within 5 minutes after the end of mixing and the mixture is heated for 10 minutes or more. The present invention is characterized mainly in that the textured plant protein is impregnated with the seasoning liquid by this heating step. Heating is started within 5 minutes, preferably within 4 minutes, and more preferably within 3 minutes after the end of mixing. In other words, the conventional soaking time (reconstitution time) is at most 5 minutes. Heating may be started immediately after the end of mixing. In other words, the soaking time may be 0 minutes. If heating is started more than 5 minutes after the end of mixing, the flavor of the resulting liquid seasoning containing ingredients will be deteriorated.

[0023] The mixture is then heated for 10 minutes or more from the start of heating. The heating time is preferably 20 minutes or more, more preferably 30 minutes or more. Although there are no particular limitations on the heating time, if the heating time is too long, the textured plant protein may develop an unpleasant taste or odor. Therefore, the heating time is preferably 120 minutes or less, more preferably 90 minutes or less.

[0024] The heating step is carried out so that the mixture reaches a temperature of 60°C or higher, preferably 70°C or higher, and more preferably 80°C or higher. There are no particular limitations on the final heating temperature, but an excessively high heating temperature may cause the textured plant protein to develop an unpleasant taste or odor, so the heating temperature is preferably 120°C or lower, and more preferably 110°C or lower. After heating is started and the mixture temperature reaches 60°C, heating is continued until the end of heating so that the mixture temperature remains at 60°C or higher, preferably within the above-mentioned preferred temperature range. There are no limitations on the heating means, and a general gas stove, electric stove, induction stove, etc. can be used, and retort processing, a pressure cooker, etc. may also be used as needed.

[0025] The above mixing and heating steps produce a liquid seasoning containing textured plant protein as an ingredient, i.e., an ingredient-containing liquid seasoning that is the target of the method of the present invention. The mass of the textured plant protein in the resulting liquid seasoning is preferably 200 to 450% by mass, and more preferably 280 to 380% by mass, of the mass of the textured plant protein before mixing with the seasoning liquid. The texture of a textured plant protein when chewed varies depending on its shape, size, moisture content, etc., and when the mass of the textured plant protein in the liquid seasoning is within this range, the textured plant protein has a good meat-like texture as an ingredient. By carrying out the above steps, the mass of the textured plant protein in the liquid seasoning can be within the above-mentioned preferred range.

[0026] The liquid seasoning containing ingredients obtained in this manner can be used in the same way as ordinary seasonings. For example, it can be attached to various solid foods such as noodles, rice, meat, fish, and vegetables to season them, or it can be used to season liquid foods such as sauces and soups. Alternatively, the liquid seasoning containing ingredients obtained by the present invention can be eaten as is, or, for example, other ingredients or toppings can be added to the liquid seasoning containing ingredients to make a soup with lots of ingredients. [Example]

[0027] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. Examples 1, 2, 5 and 6 are reference examples.

[0028] (Production Example 1) Production of tomato sauce A mixture of 160 g of crushed garlic and grated onion was fried thoroughly in a pan with olive oil, taking care not to burn it. After frying, the garlic was removed, and 250 mL of bouillon and 500 g of tomato paste were added. The mixture was mixed while adjusting the heat to prevent boiling. Once the mixture was homogenous, it was heated for another 20 minutes, and fresh water was added to bring the total volume to 1000 g, producing a tomato sauce base. Measurements using the aforementioned method revealed that the water content of this tomato sauce was 87.4% by mass and the fat content was 4.2% by mass. The fat was also dispersed in an emulsified state throughout the sauce.

[0029] (Examples 1 to 6, Comparative Example 1) As the textured vegetable protein, a granular soy protein product (extruded defatted soybean powder; protein content 46% by mass, moisture content 6.8% by mass, minimum diameter length 3-11 mm, maximum diameter length 9-18 mm) was used. 500 g of the tomato sauce from Production Example 1 was placed in a pot, and the temperature was adjusted as needed by, for example, placing the pot on a fire, to obtain the "Tomato sauce temperature before mixing" in Table 1. Once the temperature had stabilized, 100 g of the granular soy protein product was added and mixed with stirring until the mixture was roughly uniform. Three minutes after mixing was complete, the pot was placed on the fire and heating began, with heating continued to reach the "heating temperature" in Table 1 within five minutes of the start of heating. Heating then continued while maintaining the "heating temperature" in Table 1, and was completed 60 minutes after the start of heating. In this manner, a tomato sauce containing textured plant protein as an ingredient was produced.

[0030] (Comparative Example 2) As the textured plant protein, 100 g of the same granular soy protein product used in Examples 1 to 6 and Comparative Example 1 above was soaked in clean water at 25°C for 2 hours for rehydration. After rehydration, the textured plant protein was separated from the water by sieving, and the mass of the rehydrated textured plant protein was measured, revealing that it was 430% by mass of the mass of the textured plant protein before rehydration. This rehydrated textured plant protein and 500 g of the tomato sauce from Production Example 1 were mixed in a pot, and the pot was heated to a temperature of 80°C within 5 minutes of starting heating. Heating was then continued while maintaining the temperature at 80°C, and the heating was completed 60 minutes after starting heating. In this manner, a tomato sauce containing the textured plant protein as an ingredient was produced.

[0031] (Test Example 1) The tomato sauce containing the textured plant protein of each Example and Comparative Example was strained through a sieve to separate the textured plant protein from the seasoning liquid, the mass of the textured plant protein was measured, and the ratio (%) to the mass (i.e., 100 g) of the original textured plant protein (granular soy protein product) was calculated. The results are shown in Table 1. After measuring the mass, the textured plant protein was returned to the seasoning liquid and mixed to make a tomato sauce with ingredients again, which was then served on plates and eaten by 10 trained panelists who evaluated the flavor according to the following evaluation criteria. The results are shown in Table 1 as the average scores of the 10 panelists.

[0032] (Flavor evaluation criteria) 5 points: No vegetable protein smell at all, very good. 4 points: Almost no vegetable protein odor, good. 3 points: A slight vegetable protein smell is detectable. 2 points: The smell of vegetable protein was noticeable, and it was poor quality. 1 point: The smell of vegetable protein was strong, very poor.

[0033] [Table 1]

[0034] (Examples 7 to 11, Comparative Examples 3 to 4) Tomato sauces containing textured plant protein as an ingredient were produced in the same manner as in Example 3, except that the time from mixing the tomato sauce and the granular soy protein product until the start of heating was changed as shown in Table 2, and the resulting tomato sauces were evaluated in the same manner as in Test Example 1. The results are shown in Table 2. Table 2 also lists the results of Example 3.

[0035] [Table 2]

[0036] (Examples 12 to 16, Comparative Examples 5 to 6) Tomato sauces containing textured plant protein as an ingredient were produced in the same manner as in Example 3, except that the heating temperature was changed as shown in Table 3, and the resulting tomato sauces were evaluated in the same manner as in Test Example 1. The results are shown in Table 3. Table 3 also lists the results of Example 3. In Example 16, the textured plant protein contained in the resulting tomato sauce with ingredients was too soft for an ingredient. This is thought to be due to the fact that the mass of the textured plant protein was 460% of the original mass, in other words, the moisture content of the textured plant protein was very high.

[0037] [Table 3]

[0038] (Examples 17 to 19, Comparative Example 7) Tomato sauce containing textured plant protein as an ingredient was produced in the same manner as in Example 12, except that the heating time was changed as shown in Table 4, and the resulting tomato sauce was evaluated in the same manner as in Test Example 1. The results are shown in Table 4. Table 4 also lists the results of Example 12.

[0039] [Table 4]

Claims

1. A mixing step of mixing a textured plant protein as an ingredient with a seasoning liquid at 30 to 42°C to obtain a mixture; a heating step of starting heating of the mixture within 5 minutes after the end of mixing and heating the mixture for 10 minutes or more; The seasoning liquid is a tomato sauce or a cream sauce, The method for producing an ingredient-containing liquid seasoning, wherein the heating step is performed so that the mixture reaches 60°C or higher.

2. 2. The method according to claim 1, wherein the mass of the textured plant protein in the obtained liquid seasoning is 200 to 450% by mass of the mass of the textured plant protein before being mixed with the liquid seasoning.

3. The method according to claim 1 or 2, wherein the seasoning liquid is an emulsified seasoning liquid having an oil and fat content of 1 to 20% by mass.

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