Soy protein-containing sheet-like composition

Abstract

[Problem] To provide a soy protein-containing sheet-like composition having excellent texture and improved flexibility. [Solution] A soy protein-containing sheet-like composition containing soy protein and a medium-chain triglyceride. The medium-chain triglyceride preferably contains at least 90% by mass of fatty acid having 6 to 12 carbon atoms. The medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid. The soy protein-containing sheet-like composition preferably contains 0.001 parts by mass to 10 parts by mass, inclusive, of the medium-chain triglyceride relative to 100 parts by mass of the soy protein.

Description

[Technical Field]

[0001] The present invention relates to a soy protein-containing sheet-like composition, and more particularly to a soy protein-containing sheet-like composition comprising soy protein and medium-chain fatty acid triglycerides. Furthermore, the present invention relates to a method for producing the soy protein-containing sheet-like composition. Moreover, the present invention relates to a food product containing the soy protein-containing sheet-like composition. [Background technology]

[0002] In recent years, there has been a growing demand for plant-based protein foods as an alternative to meat protein foods, not only for the increasing number of vegetarians and vegans, but also for the general public who are health-conscious. Among these, soy protein foods are characterized by being cholesterol-free and low in calories compared to the aforementioned meat protein foods, and are used in various products. Among these various products, sheet-type soy protein foods are known, which can be used, for example, as wrappers for food. For example, a soy protein bubble-containing coating has been proposed that improves texture, such as crispness, and has excellent binding properties, by incorporating fine bubbles into a soybean aqueous solution or suspension and then forming a film (Patent Document 1). Furthermore, for example, a soy protein coating with excellent heat resistance has been proposed, which is obtained by adding and mixing calcium sulfate with soy protein, forming a thin layer of an aqueous or suspension of soy protein, and then heating and drying it (Patent Document 2). Furthermore, for example, a soy protein-containing sheet-like food dough has been proposed, characterized by being made of dough containing soy protein, lipids, carbohydrates, and water, with the composition ratio of soy protein, lipids, and carbohydrates being 1.2-2.5:1:0.3-1 (by weight), and the moisture content being 60-80% by weight (Patent Document 3). Furthermore, a method for producing a sheet-like protein-containing food has been proposed, characterized by incorporating a dietary fiber-containing soy emulsified composition having, for example, a dietary fiber content of 2.5% by weight or more, a protein content of 25% by weight or more per dry matter, a lipid content of 25% by weight or more per dry matter (referring to the content as a chloroform / methanol mixed solvent extract), a water content of 70-90% by weight, and a lipid content of 100% by weight or more relative to the protein content (Patent Document 4). [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 156354 / 1983 [Patent Document 2] Japanese Patent Application Publication No. 2-097359 [Patent Document 3] Japanese Patent Application Publication No. 9-028304 [Patent Document 4] Japanese Patent Publication No. 2021-016348 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] Sheet-shaped soy protein-containing foods, when free of oils and fats, retain their low-calorie advantage but lack flexibility as a food product. This lack of flexibility meant that, for example, when used as a wrapper for food, the sheets were prone to cracking when wrapping ingredients. The soy protein bubble-containing coating described in Patent Document 1 and the soy protein coating described in Patent Document 2 are excellent in that they can reduce calories by not using oils and fats, but they lack flexibility. Furthermore, while it is known that the texture and peelability after baking of sheet-shaped soy protein-containing foods improve when oils and fats are added, sheet-shaped soy protein-containing foods with improved flexibility have not yet been obtained. The soy protein-containing sheet-like food dough described in Patent Document 3 was manufactured using a large amount of corn oil in the examples, which was clearly disadvantageous from a calorie standpoint. Furthermore, Patent Document 3 does not describe the flexibility of the soy protein-containing sheet-like food dough. The sheet-like protein-containing food described in Patent Document 4 has oils and fats added to improve its peelability after baking, and these oils and fats were not added to improve the flexibility of the sheet-like protein-containing food. Furthermore, in the examples, the sheet-like protein-containing food was manufactured using a large amount of rice oil, which was clearly disadvantageous from a calorie standpoint. Conventional sheet-type soy protein-containing foods lacked both excellent texture and flexibility. Therefore, there is a demand for sheet-type soy protein-containing foods that excel in both of these aspects.

[0005] The object of this invention is to provide a soy protein-containing sheet-like composition that has excellent texture and improved flexibility. Furthermore, the present invention aims to provide a food product containing the soy protein-containing sheet-like composition. Furthermore, the present invention aims to provide a method for producing the soy protein-containing sheet-like composition. [Means for solving the problem]

[0006] In view of the above circumstances, the present inventors conducted diligent studies and found that by combining soy protein with medium-chain triglyceride fatty acids, a soy protein-containing sheet-like composition with superior texture and improved flexibility can be obtained, thus completing the present invention.

[0007] In other words, the present invention relates to a soy protein-containing sheet-like composition comprising soy protein and medium-chain fatty acid triglycerides.

[0008] The medium-chain fatty acid triglyceride is preferably composed of 90% by mass or more of fatty acids having 6 to 12 carbon atoms.

[0009] The medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid.

[0010] The soy protein-containing sheet composition preferably contains 0.001 to 10 parts by mass of the medium-chain fatty acid triglyceride with respect to 100 parts by mass of the soy protein.

[0011] The present invention also relates to a food containing the soy protein-containing sheet composition.

[0012] The present invention also relates to a method for producing a soy protein-containing sheet composition, including a mixing step of mixing medium-chain fatty acid triglyceride and soy protein to obtain a mixture, and a processing step of forming the mixture into a sheet shape.

[0013] In the production method, it is preferable that the medium-chain fatty acid triglyceride contains 90% by mass or more of fatty acids having 6 to 12 carbon atoms.

[0014] In the production method, the medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid.

[0015] In the production method, the mixing step is preferably a step of mixing 0.001 to 10 parts by mass of the medium-chain fatty acid triglyceride with respect to 100 parts by mass of the soy protein to obtain a mixture.

[0016] The present invention also relates to a method for producing a food containing the soy protein-containing sheet composition obtained by the above production method.

Advantages of the Invention

[0017] According to the present invention, by using medium-chain fatty acid triglyceride, it is possible to provide a soy protein-containing sheet composition that is excellent in texture and has improved flexibility. Furthermore, according to the present invention, by using the soy protein-containing sheet-like composition of the present invention, which has improved flexibility and is less prone to cracking, it is possible to provide food products containing the soy protein-containing sheet-like composition in various forms. Furthermore, according to the present invention, it is possible to provide a method for producing a soy protein-containing sheet-like composition that has excellent texture and improved flexibility. Furthermore, according to the present invention, it is possible to provide a method for producing food products containing various forms of soy protein-containing sheet-like compositions that have excellent texture and improved flexibility. [Modes for carrying out the invention]

[0018] [Soy protein-containing sheet-like composition] The present invention relates to a soy protein-containing sheet-like composition comprising soy protein and medium-chain fatty acid triglycerides.

[0019] In this specification, the term "sheet-like" means flat or plate-like, and includes not only film-like and sheet-like shapes, but also those having a certain thickness. The thickness is, for example, 1 cm or less, preferably 5 mm or less, more preferably 1 mm or less, even more preferably 0.5 mm or less, and even more preferably 0.3 mm or less. Furthermore, the thickness may be, for example, 0.001 mm or more, or 0.005 mm or more, or 0.01 mm or more, or 0.05 mm or more, or 0.1 mm or more.

[0020] <Soy protein> The soy protein used as a raw material in the soy protein-containing sheet-like composition of the present invention can be any material containing soy protein without particular limitations. For example, soy flours such as whole-fat soy flour and defatted soy flour, isolated soy protein, and soy milk powder can be used. Among these, isolated soy protein is preferred, and there are no particular limitations on its manufacturing method. For example, it can be manufactured using defatted soybeans as a raw material. There are also no particular limitations on its properties, such as powder, granules, paste, and fibrous form. Here, it is preferable to use isolated soy protein separated and purified from defatted soy flour. The form of the isolated soy protein is generally powdery, which is advantageous because it can be handled in the same way as wheat flour. Furthermore, it is possible to obtain the soy protein-containing sheet-like composition of the present invention even when using soy protein with a protein content of 70% or more, known as concentrated soy protein. Commercially available soy protein products can be used, and examples include, but are not limited to, the following. For example, Fuji Pro® F (manufactured by Fuji Oil Co., Ltd.) can be cited.

[0021] <Medium-chain triglyceride> Medium-chain triglycerides (hereinafter also referred to as MCTs in this specification) are oils and fats produced using medium-chain fatty acids found in, for example, coconut oil and palm kernel oil.

[0022] Medium-chain fatty acid triglycerides are compounds having a structure in which three medium-chain fatty acids are ester-bonded to glycerol. In this specification, medium-chain fatty acid triglycerides refer to triglycerides whose constituent fatty acids are saturated fatty acids having 6 to 12 carbon atoms. Examples of saturated fatty acids having 6 to 12 carbon atoms include caproic acid (a saturated fatty acid with 6 carbon atoms, which may be referred to as C6 in this specification), caprylic acid (a saturated fatty acid with 8 carbon atoms, which may be referred to as C8 in this specification), and capric acid (a saturated fatty acid with 10 carbon atoms, which may be referred to as C8 in this specification). 10 It may be expressed as follows: ), lauric acid (a saturated fatty acid with 12 carbon atoms, hereinafter referred to as C in this specification). 12Examples include: ) A single medium-chain triglyceride molecule may consist of a single type of medium-chain fatty acid, or it may contain two or three types of medium-chain fatty acids. Alternatively, a mixture of multiple types of medium-chain triglyceride molecules may be used.

[0023] Examples of the combinations of constituent fatty acids and their content (mass%) of the medium-chain fatty acid triglycerides used in the soy protein-containing sheet-like composition of the present invention include combinations that do not exceed 100% in total, as exemplified in (1) to (15) below. Other components listed below include medium-chain fatty acids, medium-chain fatty acid diglycerides and monoglycerides, and glycerides containing short-chain fatty acids with 5 or fewer carbon atoms and long-chain fatty acids with 13 or more carbon atoms. These may be used in combination as long as they do not hinder the effects of the present invention. (1) C6; 90% or more and 100% or less, preferably 99% or more and 100% or less Other components: 0% to 10%, preferably 0% to 1.0% (2) C8; 90% or more and 100% or less, preferably 99% or more and 100% or less Other components: 0% to 10%, preferably 0% to 1.0% (3) C 10 ; 90% to 100%, preferably 99% to 100% Other components: 0% to 10%, preferably 0% to 1.0% (4) C 12 ; 90% to 100%, preferably 99% to 100% Other components: 0% to 10%, preferably 0% to 1.0% (5) C6; 0.1% to 99.9%, preferably 0.5% to 99.9% C8; 0.1% to 99.9%, preferably 10% to 99.9% Other components: 0% to 10%, preferably 0% to 1.0% (6) C6; 0.1% to 99.9%, preferably 0.5% to 99.9% C 10 ; Above 0.1% and below 99.9%, preferably above 10% and below 99.9% Other components; 0% or more and 10% or less, preferably 0% or more and 1.0% or less (7) C6; Above 0.1% and below 99.9%, preferably above 0.5% and below 99.9% C 12 ; Above 0.1% and below 99.9%, preferably above 10% and below 99.9% Other components; 0% or more and 10% or less, preferably 0% or more and 1.0% or less (8) C8; Above 0.1% and below 99.9%, preferably above 10% and below 99.9% C 10 ; Above 0.1% and below 99.9%, preferably above 10% and below 99.9% Other components; 0% or more and 10% or less, preferably 0% or more and 1.0% or less (9) C8; Above 0.1% and below 99.9%, preferably above 10% and below 99.9% C 12 ; Above 0.1% and below 99.9%, preferably above 10% and below 99.9% Other components; 0% or more and 10% or less, preferably 0% or more and 1.0% or less (10)C 10 ; Above 0.1% and below 99.9%, preferably above 10% and below 99.9% C 12 ; Above 0.1% and below 99.9%, preferably above 10% and below 99.9% Other components; 0% or more and 10% or less, preferably 0% or more and 1.0% or less (11)C6; Above 0.1% and below 99.8%, preferably above 0.5% and below 99.8% C8; Above 0.1% and below 99.8%, preferably above 10% and below 97.5% C 10 ; Above 0.1% and below 99.8%, preferably above 2.0% and below 99.8% Other components; 0% or more and 10% or less, preferably 0% or more and 1.0% or less (12)C6; Above 0.1% and below 99.8%, preferably above 0.5% and below 99.8% C8; 0.1% to 99.8%, preferably 10% to 99.8% C 12 ; 0.1% to 99.8%, preferably 10% to 99.8% Other components: 0% to 10%, preferably 0% to 1.0% (13) C6; 0.1% to 99.8%, preferably 0.5% to 99.8% C 10 ; 0.1% to 99.8%, preferably 2.0% to 99.8% C 12 ; 0.1% to 99.8%, preferably 10% to 99.8% Other components: 0% to 10%, preferably 0% to 1.0% (14) C8; 0.1% to 99.8%, preferably 10% to 99.8% C 10 ; 0.1% to 99.8%, preferably 2.0% to 99.8% C 12 ; 0.1% to 99.8%, preferably 10% to 99.8% Other components: 0% to 10%, preferably 0% to 1.0% (15) C6; 0.1% to 99.7%, preferably 0.2% to 99.7%, more preferably 0.3% to 99.7%, and even more preferably 0.3% to 2.0%. C8; 0.1% to 99.7%, preferably 10% to 99.7%, more preferably 37.0% to 99.7%, and even more preferably 37.0% to 82.0%. C 10 ; 0.1% to 99.7%, preferably 10% to 99.7%, more preferably 17.0% to 99.7%, and even more preferably 17.0% to 34.0% C 12 ; 0.1% to 99.7%, preferably 0.2% to 99.7%, more preferably 0.3% to 99.7%, and even more preferably 0.3% to 21.0% Other components: 0% to 10%, preferably 0% to 1.0%

[0024] Of the above combinations of (1) to (15), a combination selected from (5) to (15) is preferred, a combination selected from (8) to (15) is more preferred, and a combination selected from (8), (11), and (15) is even more preferred. The medium-chain fatty acid triglyceride, as in the above combinations, preferably contains 90% by mass or more of fatty acids having 6 to 12 carbon atoms, and more preferably contains 91% by mass or more, even more preferably 92% by mass or more, particularly 93% by mass or more, or 94% by mass or more, or 95% by mass or more, or 96% by mass or more, or 97% by mass or more, or 98% by mass or more, and especially preferably 99% by mass or more.

[0025] As for medium-chain triglycerides, in addition to those produced from natural products such as coconut oil and palm kernel oil as described above, those produced by chemical synthesis can also be used. Furthermore, medium-chain triglycerides are commercially available and can also be used. The following are some examples, but are not limited to these. For example, Coconard® RK (manufactured by Kao Corporation), Coconard® MT (manufactured by Kao Corporation), Coconard® ML (manufactured by Kao Corporation), etc.

[0026] The content of medium-chain fatty acid triglycerides in the soy protein-containing sheet-like composition of the present invention can be appropriately adjusted within a range that does not impair the effects of the present invention, for example, 0.001 parts by mass or more and 10 parts by mass or less, for example, 0.001 parts by mass or more and 7.0 parts by mass or less, or for example, 0.001 parts by mass or more and 3.5 parts by mass or less, per 100 parts by mass of soy protein. By having a medium-chain triglyceride content within this range, it is possible to form the soy protein-containing sheet-like composition of the present invention, which has excellent texture and improved flexibility. The present invention provides a soy protein-containing sheet-like composition with superior texture and improved flexibility by adding a small amount of medium-chain triglycerides, which are not described or suggested at all in Patent Documents 3 and 4. Furthermore, because the soy protein-containing sheet-like composition of the present invention uses only a small amount of medium-chain triglycerides, it maintains the advantage of being low in calories, which is possessed by the oil-free soy protein coating described in Patent Documents 1 and 2.

[0027] <Other additives> The soy protein-containing sheet-like composition of the present invention may contain various additives commonly used in the food industry, as long as they do not impair the effects of the present invention. Examples of such additives include food ingredients (fruit juice, fruit pulp, vegetables, sugars, salt, oils and fats, starches, cocoa mass, poultry, animal and fish products, etc.) and food additives (minerals such as calcium lactate, light calcium carbonate, zinc gluconate, zinc sulfate, copper gluconate, copper sulfate, vitamins such as vitamin A, vitamin B, vitamin E, and vitamin K, emulsifiers, thickeners, acidulants, flavorings, colorings, preservatives, etc.) for adjusting flavor and texture. Other examples of such additives include nuts and seeds, seaweed, leaves, and dietary fiber. Furthermore, the soy protein-containing sheet-like composition of the present invention may also contain, as appropriate, seasonings such as sodium glutamate, sodium inosinate, sodium guanylate, sweet oligosaccharides, oligosaccharide molasses, acidulants such as citric acid and malic acid, thickeners such as sodium alginate, and humectants such as sorbitol and glycerin. The aforementioned additives may be one or more types.

[0028] [Method for producing a sheet-like composition containing soy protein] The present invention provides a method for producing a soy protein-containing sheet-like composition, comprising a mixing step of mixing medium-chain fatty acid triglycerides and soy protein to obtain a mixture, and a processing step of forming the mixture into a sheet. The medium-chain fatty acid triglycerides and soy protein described above can be used.

[0029] <Mixing process> In the mixing process, any method conventionally known in the art for mixing medium-chain fatty acid triglycerides and soy protein may be appropriately adopted. For example, the medium-chain fatty acid triglycerides and soy protein may be mixed using a stirrer. In the mixing process, all the mixed raw materials containing medium-chain fatty acid triglycerides may be mixed beforehand and then mixed with soy protein, or all the mixed raw materials containing medium-chain fatty acid triglycerides and soy protein may be mixed at once, or the mixed raw materials containing medium-chain fatty acid triglycerides may be mixed with soy protein in multiple stages. In addition, the mixed raw materials containing medium-chain fatty acid triglycerides may be added to a container containing soy protein, or soy protein may be added to a container for the mixing process that already contains the mixed raw materials containing medium-chain fatty acid triglycerides. A mixture of medium-chain fatty acid triglycerides and soy protein (hereinafter referred to as "soy protein-containing sheet-like composition dough" or simply "dough") is obtained by the above mixing process.

[0030] The dough of the soy protein-containing sheet-like composition of the present invention may contain moisture. When water is added during the mixing process, the water content is typically between 10 and 500 parts by mass, for example between 50 and 400 parts by mass, relative to 100 parts by mass of the total solids in the dough of the soy protein-containing sheet-like composition. Here, solids refer to the components remaining after removing water from the dough.

[0031] For the mixing process, known equipment such as whisks and mixers can be used. Commercially available equipment includes, but is not limited to, the following. For example, the HM-T900 (manufactured by DRETEC Corporation) can be used as a mixer.

[0032] <Processing process> In the processing step, the dough obtained in the mixing step described above is formed into a sheet. The method of forming it into a sheet varies depending on the properties of the dough, but a method conventionally known in the art may be appropriately adopted. The method of forming the dough into a sheet can be, for example, by using an extruder to form the dough into a sheet, by roll rolling, or by filling a retainer with the dough and forming it into a sheet. The sheet-shaped dough obtained in this way is usually dried, heat-dried, or baked to obtain a soy protein-containing sheet composition. If the dough is in the form of an aqueous solution or suspension, the dough can be poured into a suitable mold, or spread out on a smooth surface, for example, and then dried, heat-dried, or baked. The sheet-shaped dough is usually cut into appropriate sizes. The dough can be cut into appropriate sizes before, during, or after drying, heat-drying, or baking, but it is preferable to do so after drying, heat-drying, or baking. Therefore, for example, it is preferable to form the dough into a sheet, dry, heat-dry, or bake it, then wind it up on a roll and then cut it into appropriate sizes. The means for heating, drying, or baking the dough are not particularly limited, and conventional methods such as oven heating, microwave heating, deep frying, heating on a hot plate, or grilling can be used. As equipment used for heating, drying, or baking the dough, known equipment such as ovens can be used. Examples of commercially available equipment include, but are not limited to, the following. As an oven, for example, a convection oven (Super Steam MINI SSC-03, manufactured by Maruzen Corporation) can be used. The drying, heat drying, or baking time is not constant and depends on the amount of raw materials used, the thickness of the sheet, etc., but it is preferable to set the conditions so that the process is completed within a range of 30 seconds to 72 hours, preferably 1 minute to 48 hours, and more preferably 2 minutes to 24 hours. For example, it is preferable to put the dough into a preheated oven, heat dry or bake it, and then remove it and let it cool to room temperature. The temperature for heating, drying, or firing can usually be in a temperature range of 25°C or higher. However, when considering economical manufacturing, including the amount of raw materials used, a temperature range of, for example, 40°C to 180°C is preferred, 60°C to 170°C is more preferred, and 80°C to 160°C is even more preferred.

[0033] The method for producing the soy protein-containing sheet-like composition of the present invention makes it possible to obtain a soy protein-containing sheet-like composition that has excellent texture and improved flexibility. The flexibility of the soy protein-containing sheet-like composition of the present invention is expressed by the distance at the maximum stress when the soy protein-containing sheet-like composition is pulled to the point of breakage using a texture analyzer, and is, for example, 0.7 mm or more, preferably 1.0 mm or more, and more preferably 1.1 mm or more.

[0034] [Food containing a sheet-like composition containing soy protein] The soy protein-containing sheet-like composition of the present invention can be used as a wrapper for various foods. For example, it can be used as a sushi wrapper, rice ball wrapper, crepe wrapper, tortilla wrapper, lumpia wrapper, salad wrapper, fresh spring roll wrapper, spring roll wrapper, edible film, etc. Furthermore, the soy protein-containing sheet-like composition of the present invention can be used as a wrapper material for Japanese sweets such as yokan and manju, a wrapper material for Western sweets such as cakes, and as a surface layer for foods such as ice cream, jam, and jelly. The soy protein-containing sheet-like composition of the present invention is particularly suitable for use as a sushi wrapper. Moreover, the soy protein-containing sheet-like composition of the present invention can be transformed into a yuba-like or aburaage-like shape and used as an ingredient in various dishes or retort foods. Foods using these soy protein-containing sheet-like compositions of the present invention and methods for producing them are included within the scope of the present invention. Therefore, for example, if the soy protein-containing sheet composition of the present invention is used as a sushi rolling material, and rice and desired ingredients such as avocado or crab are rolled in it to prepare sushi rolls, the sushi rolls and the method for producing them are also included within the scope of the present invention. [Examples]

[0035] 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.

[0036] In this example and comparative example, the medium-chain triglyceride (MCT) and oils listed in Table 1 were used.

[0037] [Table 1]

[0038] (Example 1) In a bowl, add 17g of glycerin (manufactured by Kao Corporation, food additive glycerin) and 1.4g of sorbitol (manufactured by Cargill, C). * Add PharmSorbidex P 16616), 0.5g of MCT(A) [manufactured by Kao Corporation, Coconard® RK], and 280g of water, and mix for 15 seconds at speed 1 with a hand mixer (manufactured by DRETEC Corporation, HM-T900; whisking beater). Then add 60g of isolated soy protein [manufactured by Fuji Oil Co., Ltd., Fuji Pro® F], mix for 1 minute at speed 1 with the hand mixer, scrape down the isolated soy protein from the inner wall of the bowl with a spatula, and mix for 3 minutes at speed 5 to obtain the dough. Next, a mold cut from a 0.5 mm thick silicone rubber sheet to 50 mm in length and 20 mm in width was placed on a Teflon® sheet, and the dough was filled into the silicone rubber sheet mold. After trimming off the dough that had spilled out of the mold, the silicone rubber sheet was peeled off, and the dough was formed into a sheet. On the other hand, after preheating a convection oven (Super Steam MINI SSC-03, manufactured by Maruzen Corporation) to 95°C, the convection oven was set to 90°C, and then a Teflon® sheet on which the dough, which had been molded into a sheet shape, was placed into the convection oven. One minute after the dough was placed in the convection oven, the convection oven was set to 95°C. Two minutes after heating at 95°C, the Teflon® sheet on which the dough was placed was removed from the convection oven. The dough was air-cooled at room temperature for 30 minutes to obtain the soy protein-containing sheet composition of Example 1 with a thickness of approximately 0.5 mm.

[0039] (Example 2) The soy protein-containing sheet-like composition of Example 2 was obtained in the same manner as in Example 1, except that 0.5 g of MCT(B) was used instead of MCT(A).

[0040] (Example 3) The soy protein-containing sheet-like composition of Example 3 was obtained in the same manner as in Example 1, except that 0.5 g of MCT(C) was used instead of MCT(A).

[0041] (Example 4) The soy protein-containing sheet-like composition of Example 4 was obtained in the same manner as in Example 1, except that 0.1 g of MCT(B) was used instead of MCT(A).

[0042] (Example 5) The soy protein-containing sheet-like composition of Example 5 was obtained in the same manner as in Example 1, except that 1.3 g of MCT(B) was used instead of MCT(A).

[0043] (Example 6) The soy protein-containing sheet-like composition of Example 6 was obtained in the same manner as in Example 1, except that 2.0 g of MCT(B) was used instead of MCT(A).

[0044] (Comparative Example 1) A soy protein-containing sheet-like composition for Comparative Example 1 was obtained in the same manner as in Example 1, except that 0.5 g of rapeseed oil was used instead of MCT(A).

[0045] (Comparative Example 2) A soy protein-containing sheet-like composition for Comparative Example 2 was obtained in the same manner as in Example 1, except that 0.5 g of soybean oil was used instead of MCT(A).

[0046] (Comparative Example 3) A soy protein-containing sheet-like composition for Comparative Example 3 was obtained in the same manner as in Example 1, except that 0.5 g of rice oil was used instead of MCT(A).

[0047] (Comparative Example 4) A soy protein-containing sheet-like composition for Comparative Example 4 was obtained in the same manner as in Example 1, except that 0.5 g of corn oil was used instead of MCT(A).

[0048] (Contrastive example) A control example of a soy protein-containing sheet-like composition was obtained using the same method as in Example 1, except that MCT(A) was not added.

[0049] [Evaluation of the flexibility of a sheet-like composition containing soy protein] The flexibility of the soy protein-containing sheet compositions of Examples 1 to 6, Comparative Examples 1 to 4, and the control was evaluated using a texture analyzer (TA-XT plus, Stable Micro Systems). First, tensile testing fixtures were placed between the soy protein-containing sheet compositions of Examples 1 to 6, Comparative Examples 1 to 4, and the control, with a distance of 20 mm between the fixtures. Next, each soy protein-containing sheet composition was pulled at a tensile speed of 0.1 mm / second until it broke, and the distance at maximum stress was measured. Measurements were performed with 5 samples, the average value of the data was calculated, and the distance at maximum stress was evaluated as flexibility. The results are shown in Table 2.

[0050] [Table 2]

[0051] As shown in Table 2, the soy protein-containing sheet compositions of Examples 1 to 6 of the present invention were shown to have improved flexibility compared to the control soy protein-containing sheet composition without added oils or fats. In particular, the soy protein-containing sheet compositions of Examples 5 and 6 showed a remarkable improvement in flexibility.

[0052] [Sensory evaluation of the texture of a sheet-like composition containing soy protein] The "melt-in-the-mouth" and "lingering aftertaste" of a sheet-like composition containing soy protein were evaluated. The texture evaluation results (scores) were calculated by a panel of five people, and the average score of each person's evaluation was used. The results are shown in Table 3. The melt-in-the-mouth quality was evaluated on a 5-point scale based on how easily the product dissolves in the mouth. Melt-in-the-mouth texture: 5: Melts in the mouth very well, 4: Melts in the mouth well, 3: Slightly lingers in the mouth, 2: Lingers in the mouth, 1: Very lingers in the mouth The "aftertaste" was evaluated on a 5-point scale based on the degree of grittiness that remained in the mouth after some time had passed since consuming the product. (Mouthfeel) 5: Very smooth and creamy, 4: Smooth, 3: Slightly grainy, 2: Grainy, 1: Grainy and unpleasant texture.

[0053] [Table 3]

[0054] As shown in Table 3, the soy protein-containing sheet compositions of Examples 1 to 6, to which medium-chain fatty acid triglycerides were added, showed good or very good melt-in-the-mouth texture and mouthfeel. Furthermore, as shown in Table 2 above, the soy protein-containing sheet compositions of Examples 1 to 6 also exhibited excellent flexibility and were found to be very suitable as wrappers for various foods, especially as wrapping material for sushi. On the other hand, the soy protein-containing sheet composition of Comparative Example 1, to which rapeseed oil was added, was slightly rough in terms of mouthfeel, and furthermore, as shown in Table 2 above, excellent flexibility was not obtained. Therefore, it was found to be unsuitable as a wrapper for various foods, especially as a wrapping material for sushi. Furthermore, the soy protein-containing sheet composition of Comparative Example 2, to which soybean oil was added, exhibited sufficient flexibility compared to the soy protein-containing sheet compositions of Examples 1 to 3, as shown in Table 2 above. However, in terms of melt-in-the-mouth quality, it left a residue in the mouth, and in terms of mouthfeel, it was rough, resulting in unsatisfactory results. Therefore, it was found to be unsuitable as a wrapper for various foods, especially as a wrapping material for sushi rolls. Furthermore, the soy protein-containing sheet composition of Comparative Example 3, to which rice oil was added, exhibited sufficient flexibility compared to the soy protein-containing sheet compositions of Examples 1 to 3, as shown in Table 2 above. However, in terms of mouthfeel, it was slightly rough, and a satisfactory result was not obtained. Therefore, it was found to be unsuitable as a wrapper for various foods, especially as a wrapping material for sushi. Furthermore, the soy protein-containing sheet composition of Comparative Example 4, to which corn oil was added, did not yield excellent results in terms of flexibility, as shown in Table 2 above. In addition, the evaluation of the mouthfeel was slightly rough, and no good results were obtained. Therefore, it was found to be unsuitable as a wrapper for various foods, especially as a wrapping material for sushi rolls. Furthermore, the control example of the soy protein-containing sheet composition without added oils and fats did not yield excellent results in terms of flexibility, as shown in Table 2 above. In addition, the evaluation of mouthfeel was slightly rough, and no good results were obtained. Therefore, it was found to be unsuitable as a wrapper for various foods, especially as a wrapping material for sushi rolls. Therefore, among the soy protein-containing sheet compositions of Comparative Examples 1 to 4, which had oils other than medium-chain triglycerides added, and the control example soy protein-containing sheet composition without added oils, none of them were superior in both "melt-in-the-mouth" and "lingering texture" as well as flexibility. Therefore, the superiority of the soy protein-containing sheet compositions of Examples 1 to 6, to which the medium-chain fatty acid triglycerides of the present invention have been added, has been demonstrated.

Claims

1. A soy protein-containing sheet-like composition comprising soy protein and medium-chain triglyceride, The aforementioned soy protein is isolated soy protein, A soy protein-containing sheet-like composition comprising 0.001 parts by mass or more and 10 parts by mass or less of the medium-chain fatty acid triglyceride per 100 parts by mass of the isolated soy protein.

2. The soy protein-containing sheet-like composition according to claim 1, wherein the medium-chain fatty acid triglyceride contains 90% by mass or more of fatty acids having 6 to 12 carbon atoms.

3. The soy protein-containing sheet-like composition according to claim 1, wherein the medium-chain fatty acid is one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid.

4. A food product comprising a soy protein-containing sheet-like composition according to any one of claims 1 to 3.

5. A mixing step in which medium-chain triglyceride and soy protein are mixed to obtain a mixture, The mixing step is a step of obtaining a mixture by mixing 0.001 parts by mass or more and 10 parts by mass or less of the medium-chain fatty acid triglyceride with 100 parts by mass of the soy protein, and A method for producing a soy protein-containing sheet-like composition, comprising a processing step of forming the mixture into a sheet.

6. A method for producing a soy protein-containing sheet-like composition according to claim 5, wherein the medium-chain fatty acid triglyceride contains 90% by mass or more of fatty acids having 6 to 12 carbon atoms.

7. A method for producing a soy protein-containing sheet-like composition according to claim 5, wherein the medium-chain fatty acid is one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid.

8. A method for producing a food product comprising a soy protein-containing sheet-like composition obtained by the manufacturing method described in any one of claims 5 to 7.

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