Method for improving flavor of plant protein-containing composition and method for producing plant protein-containing composition

Abstract

The present invention addresses the problem of providing new technology for suppressing unpleasant odors derived from plant protein. The present invention, which solves said problem, is a flavor improvement method that adds a konbu seaweed extract to a plant protein-containing composition.

Description

Method for improving the flavor of a vegetable protein-containing composition and method for producing a vegetable protein-containing composition

[0001] The present invention relates to a flavor improver for a vegetable protein-containing composition, which contains kelp extract as an active ingredient, a method for improving the flavor, and a method for producing a vegetable protein-containing composition.

[0002] It is known that foods containing vegetable protein have a distinctive unpleasant odor characterized by a grassy smell derived from the vegetable protein. The food industry is conducting various research and development efforts to suppress this unpleasant odor derived from vegetable protein.

[0003] For example, Patent Document 1 describes a vegetable-containing processed food that incorporates vegetables with a grassy odor, characterized by incorporating lactic acid-fermented egg white. Patent Document 2 also describes a method for enhancing the inherently pleasant flavor of foods and beverages by masking the off-tastes and odors of foods and beverages containing whole or processed beans, characterized in that, during the manufacturing and processing of the food and beverage, 0.04 to 18% by mass of a rare sugar-containing syrup produced from D-fructose, isomerized sugar, D-glucose, and / or sugar and containing 0.5 to 100% by mass of D-psicose is added to the food and beverage. Patent Document 3 also describes a method for reducing the grassy odor of vegetables by seasoning the food with a liquid seasoning containing 2-furfuryl ethyl ether.

[0004] JP 2014-64511 A Japanese Patent No. 6212316 A Japanese Patent No. 6158900 A

[0005] The methods disclosed in Patent Documents 1 to 3 have not been able to mask the unpleasant odors derived from vegetable proteins to a sufficiently satisfactory degree, and there is room for further investigation. Therefore, an object of the present invention is to provide a novel technology for suppressing the unpleasant odors derived from vegetable proteins.

[0006] As a result of extensive research into the above-mentioned problems, the present inventors discovered that kelp extracts can effectively suppress unpleasant odors derived from plant proteins, leading to the completion of the present invention.

[0007] That is, the present invention provides a flavor improver for a vegetable protein-containing composition, which contains a kelp extract as an active ingredient. According to the present invention, the unpleasant odors derived from vegetable proteins can be effectively suppressed and the flavor can be improved.

[0008] The kelp extract is preferably one obtained by soaking kelp in water and then heating it at 80 to 100° C. The kelp extract obtained under the above extraction conditions can more effectively suppress unpleasant odors derived from vegetable proteins.

[0009] The kelp extract may be one obtained by soaking kelp in water containing no organic acid and extracting it by heat treatment. A kelp extract that exhibits a sufficient flavor-improving effect can be obtained without using an aqueous organic acid solution as an extraction solvent to increase extraction efficiency.

[0010] The kelp extract is a kelp extract obtained by soaking kelp in water and extracting it by heat treatment, and may not have been subjected to a protease degradation treatment. Even without protease treatment, a kelp extract that exhibits a sufficient flavor improving effect can be obtained.

[0011] The flavor improving agent of the present invention is preferably added to a vegetable protein-containing composition so that the ratio of salt-free solids derived from kelp to vegetable protein is 2% by mass or more. With this amount, a more effective flavor improving effect can be obtained.

[0012] The flavor improving agent of the present invention is preferably added to the vegetable protein-containing composition so that the content of salt-free solids derived from kelp relative to the total amount of the vegetable protein-containing composition is 0.2% by mass or more. With this amount, a more effective flavor improving effect can be obtained.

[0013] The flavor improving agent of the present invention exerts a flavor improving effect even when it is added to the vegetable protein-containing composition and the vegetable protein-containing composition is then baked.

[0014] The flavor improving agent of the present invention is preferably applied to a food composition containing soy protein, and by applying the present invention, an effective soybean odor masking effect can be obtained.

[0015] The soy protein-containing food composition to which the flavor improving agent of the present invention is applied is preferably at least one selected from the group consisting of meat-containing foods, seafood-containing foods, confectioneries, bread, noodles, and nutritionally enriched foods.

[0016] The flavor improving agent of the present invention is effective in masking unpleasant odors caused by vegetable proteins.

[0017] The present invention also relates to a method for improving the flavor of a vegetable protein-containing composition, which comprises blending the above-mentioned flavor improving agent with the raw materials of the vegetable protein-containing composition.

[0018] Furthermore, the present invention also relates to a method for producing a vegetable protein-containing composition with improved flavor, which comprises the step of blending the above-mentioned flavor improving agent with a raw material containing vegetable protein to prepare a vegetable protein-containing composition.

[0019] The present invention also relates to a method for improving the flavor of a vegetable protein-containing composition, which comprises adding a kelp extract to the vegetable protein-containing composition. According to the present invention, unpleasant odors derived from vegetable proteins can be effectively suppressed and the flavor can be improved. As a preferred embodiment of the present invention, the preferred embodiment of the flavor improver described above can be applied.

[0020] According to the present invention, it is possible to improve the flavor of a vegetable protein-containing composition, more specifically, to mask unpleasant odors derived from vegetable proteins.

[0021] The kelp in the kelp extract of the present invention is not particularly limited as long as it belongs to the family Laminariales, Laminariales, and family Phaeophyceae, but examples include Laminaria japonica, Laminaria gianta, Laminaria reticulata, Laminaria narrowis, Laminaria mitsushii, Laminaria longa, Laminaria gaggara, Laminaria cati, Laminaria kagome, Laminaria chijimi, Laminaria atsubasi, Laminaria tororo, by-products generated in the production process of these, and mixtures of these.

[0022] Kelp extracts can be obtained by an extraction process in which kelp is soaked in water and heated. The "water" used as the extraction solvent does not need to be pure water, but may be in the form of an aqueous solution containing other components. To improve the extraction efficiency, for example, an aqueous solution of an organic acid can be used as the extraction solvent, but a kelp extract that exhibits a sufficient flavor-improving effect can be obtained without using an aqueous solution of an organic acid. Considering the influence of organic acids on flavor, it is preferable that the water used as the extraction solvent does not contain organic acids.

[0023] The kelp used in the extraction step can be used as is, but it is preferable to prepare it in the form of small pieces or powder in order to improve dispersibility in the extraction solvent and increase extraction efficiency.

[0024] In the extraction step, the kelp as the raw material for extraction is immersed in water in an amount preferably 5 to 50 times by mass, more preferably 10 to 30 times by mass, of water and then heated.

[0025] From the viewpoint of improving the masking effect of unpleasant odors derived from vegetable proteins, the temperature in the extraction process is preferably 40°C or higher, more preferably 60°C or higher, even more preferably 80°C or higher, and more preferably 90°C or higher.

[0026] The temperature in the extraction process is preferably 120°C or less, more preferably 110°C or less, and even more preferably 100°C or less, from the viewpoint of suppressing the kelp odor that may occur after incorporation into a vegetable protein-containing composition.

[0027] From the viewpoint of achieving both the effect of masking unpleasant odors derived from vegetable proteins and the suppression of the kelp odor that may occur after incorporation into a vegetable protein-containing composition, the temperature in the extraction process is preferably 70°C to 110°C, more preferably 80°C to 100°C, and more preferably 90°C to 100°C.

[0028] The heat treatment in the extraction step may be carried out under pressure. In this case, the heat treatment can be carried out using a general device well known to those skilled in the art, such as an autoclave, a pressure cooker, a pressure tank, etc. When pressure is applied, the pressure condition can be, for example, 0.1 to 0.5 MPa, preferably 0.12 to 0.3 MPa.

[0029] The extraction time in the extraction step is not particularly limited, but is preferably 10 minutes to 5 hours, more preferably 30 minutes to 4 hours, and even more preferably 1 hour to 3.5 hours. By adjusting the extraction time within the above range, the flavor-improving effect of the obtained kelp extract can be improved.

[0030] The kelp extract obtained in the extraction step itself has a good flavor improving effect, so there is no need to subject the kelp extract to any special treatment, such as hydrolysis with protease.

[0031] The extract obtained by the above extraction process can be used as is, or by subjecting it to solid-liquid separation using a known method to remove the residual extraction raw material, and if necessary, by concentrating and drying using a known method to prepare a solid content, which can then be used as a kelp extract.

[0032] The kelp extract obtained as described above can be used as it is or can be blended with other ingredients to form a kelp extract-containing seasoning. That is, the flavor improving agent of the present invention containing kelp extract as an active ingredient can be in the form of the kelp extract itself or can be blended with other ingredients to form a kelp extract-containing seasoning.

[0033] When used as a kelp extract-containing seasoning, the kelp extract is preferably contained in the seasoning in an amount of 10% by mass or more, more preferably 15% by mass or more, as solid content. The kelp extract-containing seasoning may be in the form of a liquid, paste, powder, or granule.

[0034] Examples of ingredients other than kelp extract that may be blended into kelp extract-containing seasonings include seasonings such as soy sauce, salt, sugar, miso, vinegar, mirin, and sake, extracts such as vegetable extract, meat extract, seafood extract, and yeast extract, various oils, spices, thickeners, etc.

[0035] The flavor improving agent of the present invention is added to a vegetable protein-containing composition, thereby achieving an effect of improving the flavor of the vegetable protein-containing composition.

[0036] Here, flavor refers to the aroma or taste that reaches the nose when a food or drink is smelled or taken to the mouth, and flavor in the present invention particularly refers to an unpleasant aroma or taste of a food or drink. In particular, the flavor improving agent of the present invention is suitable for use in masking unpleasant odors (grassy odors) derived from vegetable proteins.

[0037] A suitable example of a vegetable protein-containing composition to which the present invention is applicable is a food composition. The present invention is applicable without limitation to food compositions containing vegetable protein. Examples of such food compositions include meat-containing foods such as meat paste, ham, chicken nuggets, hamburger steak, and sausage; seafood-containing foods such as fish paste, fish ham, fish sausage, fish paste products, and tsukudani (simmered foods); confectioneries such as caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes and pies, snacks, crackers, Japanese sweets, rice crackers, bean snacks, and dessert sweets; breads such as white bread, sweet buns, and savory bread; noodles such as dried noodles and fresh noodles; and nutritionally enhanced foods processed into forms such as drinks, tablets, capsules, powdered preparations, and granules.

[0038] The food composition to which the flavor improving agent of the present invention is added is not limited to those in the form of a final product, but also includes those in the form of raw materials and those in the form of intermediate products.

[0039] The present invention is particularly preferably applied to food compositions containing soy protein, and by applying the present invention, the soybean odor derived from soy protein can be masked.

[0040] The amount of the flavor improving agent of the present invention added to a vegetable protein-containing composition is not particularly limited. It is preferable to add the flavor improving agent of the present invention to a vegetable protein-containing composition so that the content of the kelp extract is preferably 1% by mass or more, more preferably 2% by mass or more, based on the total amount of the vegetable protein-containing composition. By adding the flavor improving agent of the present invention in this way, the flavor of the vegetable protein-containing composition can be effectively improved.

[0041] There is no particular upper limit to the amount of the flavor improving agent of the present invention added to a vegetable protein-containing composition. The flavor improving agent of the present invention can be added to a vegetable protein-containing composition so that the content of kelp extract is preferably 10% by mass or less, more preferably 5% by mass or less, relative to the total amount of the vegetable protein-containing composition. By adding the flavor improving agent of the present invention in this way, it is possible to suppress the kelp odor that may occur after addition. Furthermore, by adding the flavor improving agent of the present invention to a vegetable protein-containing composition so that the content of kelp extract is preferably 3% by mass or less, relative to the total amount of the vegetable protein-containing composition, the flavor improving effect can be improved.

[0042] The flavor improving agent of the present invention can be added to a vegetable protein-containing composition so that the content of salt-free solids derived from kelp is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, based on the total amount of the vegetable protein-containing composition. By adding the flavor improving agent of the present invention in this way, a good flavor improving effect of the vegetable protein-containing composition can be obtained.

[0043] The upper limit of the content of kelp-derived salt-free solids is not limited. The flavor improving agent of the present invention can be added to a vegetable protein-containing composition so that the content of kelp-derived salt-free solids is preferably 0.8% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.3% by mass or less, based on the total amount of the vegetable protein-containing composition. By adding the flavor improving agent of the present invention in this way, the kelp odor that may occur after addition can be suppressed.

[0044] The flavor improving agent of the present invention can be added to a vegetable protein-containing composition so that the ratio of kelp-derived salt-free solids to the vegetable protein is 1% by mass or more. Furthermore, from the viewpoint of improving the flavor of the vegetable protein-containing composition, the ratio of kelp-derived salt-free solids to the vegetable protein is preferably 2% by mass or more, more preferably 4% by mass or more, even more preferably 6% by mass or more, even more preferably 8% by mass or more, even more preferably 10% by mass or more, even more preferably 12% by mass or more, and even more preferably 14% by mass or more.

[0045] The flavor improving agent of the present invention can be added to a vegetable protein-containing composition so that the ratio of kelp-derived salt-free solids to the vegetable protein is 30% by mass or less. From the viewpoint of suppressing the kelp odor that may be generated after addition, the ratio of kelp-derived salt-free solids to the vegetable protein is preferably 14% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, even more preferably 6% by mass or less, even more preferably 4% by mass or less, and even more preferably 3% by mass or less. From the viewpoint of improving the flavor improving effect of the vegetable protein-containing composition, the ratio of kelp-derived salt-free solids to the vegetable protein is preferably 24% by mass or less, more preferably 22% by mass or less, even more preferably 20% by mass or less, even more preferably 18% by mass or less, and even more preferably 16% by mass or less.

[0046] The concentration of kelp-derived salt-free solids contained in the kelp extract can be calculated by subtracting the salt concentration from the solid concentration in the kelp extract. The solid concentration in the kelp extract can be calculated as a Brix equivalent value. That is, the refractive index of the kelp extract measured using a refractometer can be converted into a mass percentage concentration of a sucrose solution at 20°C. The salt concentration can be measured using an electronic salinity meter. The amount (g) of kelp-derived solids in the kelp extract can be calculated based on the concentration of the kelp-derived solids.

[0047] The flavor improving agent of the present invention exerts a flavor improving effect even when added to a vegetable protein-containing composition and the vegetable protein-containing composition is then baked. Therefore, the present invention can be applied to improving the flavor of food compositions that are to be cooked by heating.

[0048] As described above, the flavor of a vegetable protein-containing composition can be improved by adding the flavor improving agent of the present invention to the vegetable protein-containing composition. That is, the present invention also relates to a method for improving the flavor of a vegetable protein-containing composition, which comprises blending the above-mentioned flavor improving agent with the raw materials of the vegetable protein-containing composition. The details described with respect to the flavor improving agent of the present invention can be applied directly to the embodiment of the flavor improving method of the present invention.

[0049] The present invention also relates to a method for producing a vegetable protein-containing composition having an improved flavor, which comprises the step of blending the flavor improving agent with a vegetable protein-containing raw material to prepare a vegetable protein-containing composition. The details described with respect to the flavor improving agent of the present invention can be applied to the embodiments of the production method of the present invention as they are.

[0050] Test Example 1: Verification of masking effect on soy protein alone Kelp (Hidaka-produced cut kelp) was immersed in 20 times its mass of water and heat-treated for 3 hours at temperatures of 40°C, 60°C, 80°C, 100°C, and 120°C. The amount of water evaporated during the heat treatment was adjusted by adding water. Heat treatment from 40°C to 100°C was performed with stirring under normal pressure, and heat treatment at 120°C was performed without stirring under a pressure of 0.2 MPa equivalent to steam. After heat treatment, the solution was filtered through a 100-mesh screen, sterilized at 85°C, and cooled to obtain a kelp extract stock solution.

[0051] The solid concentration, salt concentration, kelp-derived salt-free solid concentration, and pH of the obtained kelp extract stock solution are shown in Table 1. The kelp-derived salt-free solid concentration is the value obtained by subtracting the salt concentration from the solid concentration in Brix.

[0052]

[0053] The kelp extract stock solution obtained at each heating temperature was diluted with water to obtain kelp extracts adjusted to solids concentrations of 0.25%, 0.5%, and 1.0% Brix. Samples were prepared by mixing the kelp extract adjusted to each solids concentration with a soy protein-containing composition (Newcomitex A-302, Nisshin Oillio Group Co., Ltd.) according to the formulation shown in Table 2. A control sample not containing kelp extract was also prepared. Table 2 also shows the kelp-derived solids (g) in each sample, the kelp-derived solids concentration (% by mass) relative to the total sample, the amount of soy protein (g) in the sample, the ratio of kelp-derived solids to soy protein (% by mass), and the ratio of kelp-derived unsalted solids to soy protein (% by mass) for each extraction temperature.

[0054]

[0055] Five panelists skilled in flavor evaluation evaluated each of the samples prepared above for soybean odor and kelp odor when smelling them with their noses, using a 5-point scale based on the following criteria. The average scores of the sensory evaluations by the five panelists are shown in Table 3.

[0056] <Evaluation of soybean smell> 1: Not detectable at all 2: Almost not detectable 3: Detectable but weak 4: Strong 5: Very strong (evaluation of control)

[0057] <Evaluation of kelp smell> 1: Not detectable at all (evaluation of control) 2: Almost not detectable 3: Can be detected but weakly 4: Strong 5: Very strong

[0058]

[0059] The results of Table 3 are shown in Table 4, which are plotted according to the following criteria: <Evaluation of soybean odor> ◎: 3.0-3.4 ○: 3.5-3.9 △: 4.0-4.4 ×: 4.5-5.0

[0060] <Evaluation of kelp odor> ◎: 1.0 to 1.6 ○: 1.7 to 2.3 △: 2.4 to 3.0 ×: 3.1 to 3.9

[0061]

[0062] The above results indicate that the addition of kelp extract has the effect of masking the unpleasant odor derived from soybeans.

[0063] Test Example 2: Verification of masking effect on soy protein-containing hamburger steak A kelp extract was prepared, which was produced by normal pressure hot water extraction at 90°C or higher and had a solids concentration of 30.0%, a salt concentration of 14.5%, and a kelp-derived salt-free solids concentration of 15.5% in Brix terms.

[0064] Hamburger steak ingredients were prepared by mixing this kelp extract according to the formulation shown in Table 5 below (Examples 1 and 2). As a control, a hamburger steak ingredient prepared without adding the kelp extract was also prepared (control).

[0065]

[0066] The prepared hamburger ingredients were poured into a tray lined with cooking paper, molded, and baked in a steam convection oven (combination mode 60%, 160°C, 15 minutes). Five panelists skilled in flavor evaluation tasted the baked hamburgers, and the soybean odor and kelp odor perceived in the mouth were evaluated on a 5-point scale using the same criteria as in Test Example 1. The average values ​​of the sensory evaluation results by the five panelists are shown in Table 6.

[0067] The results in Table 6 show that the addition of kelp extract can mask the soybean odor of hamburger steak. The results of this test example also show that the effect of masking the soybean odor by adding kelp extract is maintained even when the raw material is baked.

[0068] [Summary] The results of Test Examples 1 and 2 support the fact that the addition of kelp extract can mask unpleasant odors derived from vegetable proteins in vegetable protein-containing compositions. Furthermore, these test results show that the masking effect of unpleasant odors derived from vegetable proteins is exerted even when raw materials containing kelp extract are baked.

[0069] The present invention can be applied to a technique for masking unpleasant odors derived from vegetable proteins.

Claims

1. A flavor improver for a vegetable protein-containing composition, which contains kelp extract as an active ingredient.

2. 2. The flavor improver according to claim 1, wherein the kelp extract is extracted by soaking kelp in water and heating the resulting mixture at 80 to 100°C.

3. 2. The flavor improver according to claim 1, wherein the kelp extract is obtained by soaking kelp in water containing no organic acid and then heating the kelp extract.

4. The flavor improver according to claim 1, characterized in that the kelp extract is a kelp extract obtained by soaking kelp in water and then heating it, and has not been subjected to a decomposition treatment with protease.

5. 2. The flavor improving agent according to claim 1, which is added to a vegetable protein-containing composition so that the ratio of salt-free solids derived from kelp to vegetable protein is 2% by mass or more.

6. The flavor improving agent described in claim 1 is intended to be added to the vegetable protein-containing composition so that the content of salt-free solids derived from kelp is 0.2 mass% or more relative to the total amount of the vegetable protein-containing composition.

7. The flavor improving agent according to claim 1, which is added to the vegetable protein-containing composition and then used by baking the vegetable protein-containing composition.

8. 2. The flavor improving agent according to claim 1, wherein the vegetable protein-containing composition is a food composition containing soy protein.

9. 9. The flavor improving agent according to claim 8, wherein the food composition is at least one selected from the group consisting of meat-containing foods, seafood-containing foods, confectioneries, breads, noodles, and fortified foods.

10. The flavor improving agent according to claim 1, wherein the flavor improvement is achieved by masking an unpleasant odor caused by vegetable protein.

11. The kelp extract is obtained by soaking kelp in water and then heating it at 90 to 100°C, The flavor improver according to any one of claims 1 to 10, which is added to a vegetable protein-containing composition so that the ratio of salt-free solids derived from kelp to vegetable protein is 10% by mass or more and 24% by mass or less.

12. A method for improving the flavor of a vegetable protein-containing composition, characterized by adding a kelp extract to the vegetable protein-containing composition.

13. The method for producing a vegetable protein-containing composition having improved flavor due to kelp extract comprises a step of blending kelp extract with a raw material containing vegetable protein to prepare the vegetable protein-containing composition.