JP2021069377A - Processed soybean protein product and food containing processed soybean protein product - Google Patents

Abstract

To provide a composition for food containing a processed soybean protein product, in which a discomfort flavor of the processed soybean protein product is reduced compared with the conventional ones.SOLUTION: The present disclosure provides a composition for seasoning liquid containing a processed soybean protein product, a saccharide and soy sauce. The composition contains HMMF of 10 ppm-500 ppm relative to the total weight of the composition for seasoning liquid.SELECTED DRAWING: None

Description

The present invention relates to processed soybean protein products and retort foods containing processed soybean protein products. The present invention also relates to a food composition, a seasoning liquid composition and a seasoning liquid.

There are about 20 types of amino acids that make up proteins, and 9 of them, called essential amino acids, cannot be synthesized by the adult body and must be ingested from the diet. Since soybean protein contains this essential amino acid in a well-balanced and abundant manner, it is processed into various uses as an excellent protein source and used in food compositions and foods. For example, a granular soy protein processed product is a dried meat textured soy protein that is organized or granulated from defatted soybeans as a main raw material, and has a meat grain texture close to that of minced meat obtained by heating minced meat. Therefore, it is used in foods and dishes that use meat as a substitute for meat. Further, in recent years, by adjusting the color and shape of granular soybean protein, processed granular soybean protein products for each type of meat such as beef, pork, and chicken have been provided.
On the other hand, in order to use these processed granular soybean protein products for seasonings and foods, it is necessary to reduce the soybean odor derived from the raw materials, improve the meat-like texture when used in foods, and add meat-like flavor. Further improvement is needed.

As a finding related to the reduction of soybean odor of processed soybean protein products, Patent Document 1 is a liquid seasoning characterized by blending granular soybean protein processed foods immersed in a composition for a seasoning liquid containing soy sauce and lactic acid. Is described.
As findings on improving the meat-like texture of processed soybean protein products, in addition to Patent Document 1, Patent Documents 2 and 3 contain granular soybean protein swelling products swelled to a certain size, and have water activity in the seasoning. A seasoning liquid containing ingredients is described, which is characterized in that the acidity and acidity are adjusted within a certain range. Further, Patent Document 4 is characterized in that a granular soybean processed material obtained by assembling a mixture of a soybean protein raw material and okara contains a seasoning containing acetic acid to adjust the water content. Meat soboro-style chilled foods with soybeans are listed.
As a finding regarding the addition of meat-like flavor to processed soybean protein products, Patent Document 5 describes a composition for enhancing the flavor of cooked vegetable foods containing soy sauce mash, and Patent Document 6 describes roast meat. Flavor compositions having the scent of are described.

JP-A-2019-122347 Japanese Unexamined Patent Publication No. 2013-0427224 Japanese Unexamined Patent Publication No. 2013-0427225 Japanese Unexamined Patent Publication No. 2016-149967 JP-A-2018-57373 Japanese Unexamined Patent Publication No. 4-91762

J. Agric. Food. Chem. “Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA)”, 2012, 60 Grant-in-Aid for Scientific Research Research Results Report June 7, 2013) Elucidation of the mechanism of production of aroma components that contribute to the flavor of tofu ”

As described above, regarding the problems of the conventional processed granular soybean protein products, although the technology having a certain effect is known, there is no prior art that solves a plurality of problems at the same time. That is, in the current food compositions containing processed soybean protein products, foods that suppress unfavorable flavors of processed soybean protein products and sufficiently solve problems of flavor, texture, and appearance similar to those of heated ground meat. The present inventors have found that there is no such composition.
Furthermore, when high-temperature heat treatment such as retort sterilization is performed in the manufacturing process of a food composition containing a processed soybean protein product, the unfavorable flavor of the above-mentioned processed soybean protein product is further enhanced and may not be suppressed. The present inventors have found. In particular, in Japanese-style retort foods containing soy sauce, miso, and processed soybean protein, the unfavorable flavor of soybean protein is more remarkable.
Therefore, according to the present invention, as a composition used for foods containing processed soybean protein products, the unpleasant flavor of the processed soybean protein products is reduced as compared with the conventional ones, and the flavor, texture, and appearance similar to those of heated ground meat are obtained. An object of the present invention is to provide a composition used for foods containing a processed soybean protein product presenting at least one.

As a result of intensive research to solve the above problems, the present inventors have found that the above problems may be solved by containing a specific component, and as a result of further research, the present invention has been developed. It came to be completed.

That is, the present invention relates to at least the following inventions:
[1]
A composition for a seasoning liquid containing a processed soybean protein product, sugar and soy sauce, which contains HMMF at 10 ppm to 500 ppm based on the total weight of the composition for the seasoning liquid.
[2]
A food composition containing a processed soybean protein product, wherein HMMF is contained in an amount of 5 ppm to 100 ppm based on the total weight of the food composition.
[3]
The food composition according to [2], which further contains maltol in an amount of 5 ppm to 100 ppm based on the total weight of the food composition.
[4]
The composition for a seasoning liquid according to [1], which further contains maltol at 0.5 ppm to 1000 ppm based on the total weight of the composition for the seasoning liquid.
[5]
The composition for a seasoning liquid according to [1] or [4], which contains HMMF at 50 ppm to 2500 ppm based on the weight of the processed soybean protein product.
[6]
The composition for a seasoning liquid according to [4] or [5], which contains maltol at 2.5 ppm to 5000 ppm based on the weight of the processed soybean protein product.
[7]
A seasoning liquid obtained by heating the composition for a seasoning liquid according to any one of [1] and [4] to [6].
[8]
A food containing the seasoning liquid according to [7].
[9]
The food according to [8], which is a retort-treated food.
[10]
A method of reducing unfavorable flavors in foods containing processed soy protein products by including HMMF or by containing HMMF and maltol.
[11]
HMMF, or a composition for reducing undesired flavor in foods containing processed soy protein products, including HMMF and maltol.
[12]
Foods containing processed soybean protein, sugars and soy sauce, which contain HMMF in an amount of 2.0 ppm or more based on the total weight of the food.
[13]
The food product according to [12], which further contains maltol in an amount of 0.9 ppm or more based on the total weight of the food product of the present invention.
[14] A method for producing a food product, which comprises the following steps:
(A) A step of heating a formulation obtained by blending the seasoning liquid described in [7] with other components and ingredients, or (b) components of the seasoning liquid described in [7] and other components and ingredients. The process of heating the compound obtained by blending with the ingredients.
[15]
Food manufacturing methods, including the following steps:
A step of heating a formulation obtained by blending the ingredients of the seasoning liquid according to [7] and the ingredients.

According to the present invention, HMMF (4-hydroxy-5-methyl-3 (2H) -furanone) is used as a food composition containing a processed soy protein product or a composition for a seasoning liquid, and the total weight of the food composition is used. By containing 5 ppm to 100 ppm with respect to the total weight of the composition for the seasoning liquid and 10 ppm to 500 ppm with respect to the total weight of the composition for the seasoning liquid, the processed soybean protein product can be used as a food composition containing the processed soybean protein product or the composition for the seasoning liquid. It is possible to provide a composition for foods or a composition for a seasoning liquid containing a processed soybean protein product having an unfavorable flavor reduced as compared with the conventional one.
Further, among the food compositions or seasoning liquid compositions of the present invention, those further containing maltol (3-hydroxy-2-methyl-4-pyrone) further reduce the unfavorable flavor of the processed soybean protein product. can do. That is, according to the present invention, the unfavorable flavor of the processed soybean protein can be reduced by the synergistic effect of HMMF and maltol.
It has been known that maltol suppresses the unpleasant flavor of granular soy protein processed products (Non-Patent Document 2) and imparts a meat-like flavor (Patent Document 6), and HMMF and maltol are contained in soy sauce and the like. It was also known that it was done (Non-Patent Document 1). However, no findings have been obtained so far that HMMF reduces the unfavorable flavor of processed soybean protein products in trace amounts, and HMMF and maltol synergistically reduce the unfavorable flavor of processed soybean protein products. There are no reports that describe or suggest that it has the effect of soybeans. Considering these facts, the effect of the present invention is exceptional and cannot be predicted even by those skilled in the art. Although not bound by theory, the HMMF in the seasoning composition and seasoning liquid of the present invention may enhance the sweet flavor of meat and contribute to soybean odor masking due to the sweet and fragrant caramel-like aroma. There is.
Further, in the composition for seasoning liquid and the seasoning liquid of the present invention, HMMF, or HMMF and maltol, as well as soy sauce and sugar permeate into the processed soybean protein product, so that the processed soybean protein product is like ground beef heated. The effect of being able to impart flavor, texture and color at the same time is achieved.
Therefore, according to the present invention, it is possible to obtain a processed soybean protein product having a quality (flavor, texture, or appearance) close to that of heated ground meat while suppressing the unpleasant flavor of soybean protein. Therefore, for people who need to avoid or limit the intake of animal foods due to diseases such as food allergies, vegetarianism and healthism, religious reasons, etc., animal raw materials such as meat It is possible to provide seasonings and foods that do not use.
Although not bound by theory, the significance of saccharides in the composition for seasoning liquid and the seasoning liquid of the present invention is that soybean protein is immersed in a solution having a high osmotic pressure to promote dehydration from soybean protein. It may be in the process of transforming into a crisp, fibrous tissue.

Hereinafter, the present invention will be further described. In the present specification, the terms "addition" or "addition" mean that both of the two components, substances and materials to be added are mixed. That is, the description of "adding A to B" does not necessarily mean only adding A to B, but also includes adding B to A.
Further, in the present specification, the amount / ratio (concentration) represented by "%" or "ppm" indicates a ratio by weight unless otherwise specified.

In the present invention, the "flavor" in the present invention means the scent felt when passing from the oral cavity to the nose when eating or drinking, and the degree can be indicated by some index.
By "reducing" a certain amount or degree in the present invention, it means that by providing a certain configuration, the amount or degree becomes smaller than that without the configuration.
In the present invention, "containing" a component having a seasoning means that the component is present in the seasoning, and the origin of the component is not limited. That is, the above-mentioned "contains" includes the component that originally exists in the raw material, that the component that did not exist in the raw material is added from the outside, or that the component occurs in the manufacturing process of the seasoning. In any case, it is included.

The "processed soybean protein product" in the present invention is a processed product obtained by processing soybeans, for example, having an appearance (shape, color) and texture (chewyness, fibrous texture) like minced beef. It is typically a processed product that exhibits graininess.
The size of the processed soybean protein product in the present invention used in the present invention is not limited, and is, for example, a major axis of about 5 mm to about 20 mm. Commercially available processed soybean protein products in the present invention may be used, and commercially available products include New Soymy F 2010, New Soymy S10, New Soymy S11, New Soymy S20F, New Soymy S21F, New Soymy S22F, New Soymy S31B, New Soymy S50, and New Comitex A-. 301, Newcomitex A-302, Newcomitex A-318, Newcomitex A-320 (manufactured by Nisshin Oillio Group, Inc.) New Fujinic 58, New Fujinic 59, New Fujinic AR, New Fujinic 61N, New Fujinic BSN (each manufactured by Fuji Oil Co., Ltd.) and the like can be mentioned. In the food composition of the present invention, the seasoning liquid composition of the present invention, and the food of the present invention, any of these processed soybean protein products may be used, including commercially available ones. Further, in the food composition of the present invention, the seasoning liquid composition of the present invention and the food of the present invention, in order to obtain a desired effect, HMMF, maltol, sugar and soy sauce may be used depending on the type of processed soybean protein product. The amount may be adjusted.
New Soymy F 2010 (manufactured by Nisshin Oillio Group) and New Fujinic 59 (Fuji) as commercially available processed soybean protein products used in the food composition of the present invention, the seasoning liquid composition of the present invention, and the food of the present invention. Processed soybean protein products that are hardly colored, such as those manufactured by Oil Refinery), are preferable.
The description of "or" in the present specification means specifying at least one of each element listed including the description of "or". For example, the description "A or B" means that A only, B only, and A and B are included.

As described above, the present invention is at least
A food composition containing a processed soybean protein product, wherein HMMF is contained in an amount of 5 ppm to 100 ppm based on the total weight of the food composition (described in [2] above).
And a composition for a seasoning liquid containing a processed soybean protein product, sugar and soy sauce, the composition for a seasoning liquid containing HMMF at 10 ppm to 500 ppm with respect to the total weight of the composition for the seasoning liquid (described in [1] above). ),
Regarding.
Each of the food composition and the seasoning liquid composition of the present invention will be described below.

1. 1. Food Composition The food composition of the present invention contains HMMF at 5 ppm to 100 ppm based on the total weight of the food composition. By setting it in such a range, it is possible to reduce the unfavorable flavor of the processed soybean protein product at the time of eating and to prevent the flavor of HMMF from being excessively perceived. The amount of HMMF is preferably 5 ppm to 80 ppm.

The amount of processed soybean protein in the food composition of the present invention is not limited. Such an amount is, for example, 5% to 20% based on the total weight of the food composition.
The amount of HMMF relative to the processed soybean protein product is not limited as long as the desired effect is achieved. Such an amount is, for example, 25 ppm to 1600 ppm.

Among the above-mentioned food compositions of the present invention, those containing maltol in an amount of 5 ppm to 100 ppm based on the total weight of the food composition are preferable. In such food compositions, the synergistic effect of HMMF and maltol reduces the unfavorable flavor of the processed soybean protein product more efficiently.
Maltol is a naturally occurring organic compound used as a flavoring and food additive. Maltol is also known to be contained in soy sauce. For example, it has been reported that concentrated soy sauce contains 9 ppm of maltol (Non-Patent Document 1).

The food composition of the present invention may contain seasoning ingredients for flavor adjustment.
Of the food compositions of the present invention, those further containing sugars are preferable. In such food compositions, HMMF and / or maltol more reliably reduce the unwanted flavor of the processed soy protein product.
The type of saccharide used in the food composition of the present invention may be any seasoning component that imparts the sweetness of monosaccharides, oligosaccharides, and polysaccharides, for example, glucose, fructose, liquid sugar, sugar, sanon tou, and water candy. , Oligosaccharides and the like can be used. Among the sugars, sugar (such as white sugar) is preferable.
The amount of sugar is not limited, for example, 1 to 50%, preferably 10 to 50%, more preferably 20% to 50% of the total weight of the food composition. Yes, 30% to 50% is most preferred.

The method for producing the food composition of the present invention is not limited, and a method known in the art can be used. The food composition of the present invention is produced, for example, by dissolving or suspending a necessary material in water and holding it at room temperature for a predetermined time, or by holding it at room temperature for a predetermined time and then heating it.

The food composition of the present invention can be used as a material for various foods to produce foods by blending with other materials. Such foods include, but are not limited to, seasonings, soups, side dishes, confectioneries, and snacks.

2. Composition for seasoning liquid
2-1. Composition for seasoning liquid As described above, the composition for seasoning liquid of the present invention is
A composition for a seasoning liquid comprising a processed soybean protein product and a pretreatment liquid containing sugars and soy sauce, which contains 10 ppm to 500 ppm of HMMF with respect to the total weight of the composition for the seasoning liquid. ..
In the composition for seasoning liquid of the present invention, a higher concentration can be applied as the concentration of HMMF for reducing the unfavorable flavor of the processed soybean protein product. Such findings have not been obtained so far.
The composition for seasoning liquid of the present invention is blended with other materials (other ingredients and ingredients to be seasoned, etc.) as a material for various seasoning liquids such as sauce and soup, and various processed foods such as prepared foods. Can be used to produce a seasoning liquid. The mixing ratio of the processed soybean protein product and the pretreatment liquid is not limited as long as the desired effect is obtained. For example, when the processed soybean protein product is 1 weight, the pretreatment liquid is 2 to 10 weight by weight. The pretreatment liquid is preferably 3 to 7 weight by weight.

The type of saccharide contained in the composition for seasoning liquid of the present invention may be any seasoning component that imparts the sweetness of monosaccharides, oligosaccharides, and polysaccharides, and examples thereof include glucose, fructose, liquid sugar, sugar, and trithermal sugar. Water candy, oligosaccharides and the like can be used. Among the sugars, sugar (such as white sugar) is preferable.
The amount of the saccharide is not limited as long as the desired effect is exhibited, for example, the amount is 1 to 50%, preferably 10 to 50%, based on the total weight of the composition for seasoning liquid. , More preferably 20% to 50%, most preferably 30% to 45%.

As the soy sauce in the composition for seasoning liquid of the present invention, one or more kinds selected from soy sauce, concentrated soy sauce, light soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, etc. obtained by a usual brewing method are used. Good. Further, the soy sauce in the composition for seasoning liquid of the present invention includes not only the soy sauce exemplified above but also the soy sauce contained in the soy sauce-containing seasonings such as ponzu and soy sauce. Soy sauce may be added to the composition for seasoning liquid of the present invention using a seasoning containing soy sauce such as ponzu or soy sauce.
The amount of soy sauce used in the composition for seasoning liquid of the present invention is not limited as long as the desired effect is exhibited, and for example, the amount is 30% to 50% with respect to the total weight of the composition for seasoning liquid. Amounts of 35% to 45% are preferred.

As the soy sauce, the composition for a seasoning liquid of the present invention containing soy sauce that has been heat-treated such as by burning is preferable. In the process of producing soy sauce, HMMF and maltol are often produced by performing heat treatment. The composition for a seasoning liquid of the present invention preferably contains soy sauce containing HMMF and maltol.

Among the compositions for seasoning liquids of the present invention, those containing maltol in an amount of 0.5 ppm to 1000 ppm based on the total weight of the composition for seasoning liquids are preferable. In the composition for seasoning liquid of the present invention, the unfavorable flavor of the processed soybean protein product is more efficiently reduced by the synergistic effect of HMMF and maltol.

Since the composition for seasoning liquid of the present invention contains soy sauce, HMMF and maltol can be contained in a larger amount as compared with the case where soy sauce is not contained. The composition for seasoning liquid of the present invention containing HMMF at 50 ppm to 2500 ppm based on the weight of the processed soybean protein product is preferable. Further, the composition for a seasoning liquid of the present invention containing maltol at 2.5 ppm to 5000 ppm based on the weight of the processed soybean protein product is preferable. Such a wide range of amounts that can be added in both HMMF and maltol is an advantage when preparing the composition for a seasoning liquid of the present invention and when seasoning using the same composition. Can be.
Further, since the soy sauce contained in the seasoning liquid composition contains HMMF and maltol, the composition for seasoning liquid of the present invention also has an advantage that it is not necessary to separately add HMMF and maltol as a fragrance.
On the other hand, the amount of HMMF contained in the composition for seasoning liquid of the present invention is not limited as long as it is the above amount (10 ppm to 500 ppm with respect to the total weight of the composition for seasoning liquid), and is used for processed soybean protein products. It may be set based on the amount of the composition for the present seasoning liquid to be applied, and if necessary, the desired effect, the type and amount of other components, and the like.
The amount of maltol contained in the composition for seasoning liquid of the present invention is not limited, and the above amount (0.5 ppm to 1000 ppm with respect to the total weight of the composition for seasoning liquid) is preferable.

The method for producing the composition for seasoning liquid of the present invention is not limited, and a method known in the art can be used. The composition for a seasoning liquid of the present invention is produced, for example, by immersing, dissolving or suspending a necessary material in water.
The composition for a seasoning liquid of the present invention may be used as it is as a seasoning liquid.

2-2. Seasoning liquid A seasoning liquid can be obtained by heating the composition for a seasoning liquid of the present invention. By heating, the seasoning liquid can be imparted with aroma and a ground beef-like flavor derived from the processed soybean protein product can also be produced.

The heating temperature is not limited and may be, for example, 50 to 120 ° C. In order to more effectively impart the meat-like flavor and texture, 65 to 120 ° C. is preferable, and 80 to 120 ° C. is more preferable.
Further, the time for performing the heating is not limited, and for example, it may be selected from the range of reaching temperature (0 seconds) to 30 minutes.
The above heating may be performed twice or more. For example, after heating at about 80 ° C. for reaching temperature (0 seconds) to 30 minutes, retort treatment may be further performed. When performing the retort treatment, other ingredients and ingredients for seasoning described below may be included. Therefore, the seasoning liquid of the present invention also includes the seasoning liquid contained in the retort food.

The seasoning liquid of the present invention may contain other components for seasoning. The following are exemplified as other ingredients for such seasoning:
Sugars such as glucose, fructose, starch syrup, and isomerized liquid sugar;
Vinegar such as grain vinegar and brewed vinegar;
Amino acid-based seasonings such as monosodium glutamate and glycine;
Seasonings such as nucleic acid-based seasonings such as sodium inosinate and sodium guanylate;
Thickeners such as starch, modified starch, polysaccharides, gums;
Edible oils and fats such as soybean oil, rapeseed oil, sesame oil, and chili oil;
Seafood / seafood extracts such as bonito extract, dried bonito extract, scallop extract, and kelp extract;
Livestock meat extract obtained from livestock meat such as chicken, pork and beef;
Vegetable extracts from garlic, ginger, shiitake mushrooms, etc.;
Salt, pepper, acid seasoning, organic acids, fruit juice, sake, wine, fermented seasoning, miso, wheat flour, curry powder, oyster sauce, emulsifiers, flavors, coloring agents, alcohol, etc.

The seasoning liquid of the present invention may contain the following ingredients.
Vegetables such as eggplant, green onion, green onion, carrot, gobo, brick, ginger, garlic, peppers (including red peppers), tomatoes, corn and bamboo shoots;
Spicy vegetables such as perilla, parsley, celery, garlic chives, and honeybees;
Mushrooms such as shiitake mushrooms, mushrooms, enoki mushrooms, and shimeji mushrooms;
Fruits such as apples, pears, kiwis, pineapples, plums;
Livestock meat such as cattle and pigs, poultry such as chicken, edible meat such as animal meat;
Seeds and seeds such as sesame, nuts and chestnuts;
Seafood such as tuna, squid, scallops, crabs, salmon;
Seaweeds such as hijiki seaweed, kelp, seaweed; and processed foods such as eggs, tofu, fried tofu, konjac, and granular soy protein.

2-3. Foods Using the Seasoning Liquid of the Present Invention The present invention also provides foods such as foods using the seasoning liquid of the present invention.
Among the foods of the present invention, foods using soy sauce containing more HMMF and / or maltol than general concentrated soy sauce are preferable. When producing foods using such soy sauce, the unfavorable flavor of processed soybean protein products is more effectively reduced.

The food of the present invention is not limited, and examples thereof include meat tofu, stir-fried soboro, stir-fried meat miso, soboro ankake, simmered dish, cooked rice, and mixed rice using soy protein instead of minced meat.
In addition, the food of the present invention includes both foods of the type that are eaten as they are, such as retort foods containing a seasoning liquid, and foods that are cooked and eaten with seasonings such as prepared foods and other ingredients. Is included. Examples of foods that can be eaten as they are include packaged side dishes, noodles, and bento boxes. Examples of foods to be cooked and eaten in combination with other ingredients include stir-fried and simmered dishes cooked with seasonings or prepared foods and vegetables, cooked rice or mixed cooked rice with rice added.

Among the foods of the present invention, those in which the unfavorable flavor of the processed soybean protein product is reduced even when heated are preferable. Among such foods, retort-treated foods (retort foods) are preferable. Further, among the foods of the present invention, those containing HMMF in an amount of 2.0 ppm or more based on the total weight of the food are preferable. Among such foods of the present invention, those containing maltol in an amount of 0.9 ppm or more based on the total weight of the food of the present invention are more preferable.
The retort-treated food is not limited, and side dishes such as chicken radish and meat potatoes in a retort pouch container are exemplified.
The food product of the present invention may contain the seasoning ingredients and ingredients shown in the section <Seasoning liquid of the present invention>.
The method for producing the food product of the present invention is not limited, and examples thereof include blending the seasoning liquid of the present invention with other necessary materials and heating. Alternatively, the food product of the present invention can also be produced by heating a compound obtained by blending the components of the seasoning liquid of the present invention with other necessary components and ingredients. In this case, the food of the present invention is a food using a side dish as a seasoning. The form of food includes packaged food, cooked food, and the like.
The heating temperature is not limited and may be, for example, 50 to 120 ° C.
Further, the heating time is not limited, and may be selected from, for example, a range of 30 seconds to 30 minutes.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples in any sense.
The numbers of each example are shown as serial numbers without distinguishing between Examples and Comparative Examples.

[Example 1] Food composition (1) Materials and method Water was added to 12 g of sugar, 1.2 g of salt, and the amounts of maltol (manufactured by Tokyo Chemical Industry Co., Ltd.) and HMMF (manufactured by Tokyo Chemical Industry Co., Ltd.) shown in Table 1 below. Was added to prepare a total of 60 g of a liquid portion. This was mixed with 4 g of granular soybean protein (trade name: New Soymy F2010, manufactured by Nisshin Oillio Group Co., Ltd.) and immersed or heat-treated as shown in Table 1 below to obtain a food composition.
In conducting the sensory evaluation of each food composition, soybean odor discussion and evaluation training were conducted for three specialized panels (training period: 10 to 15 years). Specifically, the characteristics of soybean odor were discussed among the panels, and by making adjustments, each panelist had a common understanding. In addition, in order to ensure the validity of the sensory test, the panel was subjected to evaluation training using several compositions, and the reproducibility of the evaluation by each panelist was confirmed. After performing these, the following soybean odors were evaluated for each Example and Comparative Example using the panel. The "soybean odor" is a complex offensive odor of soybeans such as green odor, soybean flour-like odor, and a peculiar unpleasant odor generated when soybeans are heated in a closed system. It means something that you sometimes feel. The above-mentioned "specific unfavorable odor generated when heated" is, in detail, an odor derived from a sulfur-containing compound generated by heating an amino acid containing sulfur such as methionine in soybean.
The intensity of "soybean odor" was evaluated on the following five-point scale, and the total score of the three people was x for 3 to 5, △ for 6 to 8 points, ○ for 9 to 11 points, and ◎ for 12 points or more. did.
5: I don't feel
4: Almost no feeling
3: Feel a little
2: Feel (Sample No. 2 (heat treatment at 120 ° C for 20 minutes))
1: Feels very strong (Sample No. 1 (heat treatment at 120 ° C for 20 minutes))

(2) Results As shown in Table 1. That is, the effect of suppressing soybean odor (reducing the unpleasant flavor of processed soybean protein products) was observed at 5 to 100 ppm in both HMMF and maltol.
Moreover, when HMMF and maltol were used in combination, a superior effect was observed as compared with the case where each was used alone.
In No. 19, which contained 100 ppm each of maltol and HMMF, the soybean odor was remarkably suppressed, while a slightly different sweet flavor was felt. Therefore, when maltol and HMMF are used in combination, it is considered more preferable that the total content of both is less than 200 ppm.
In addition, No. A slight sweet scent was also felt in the samples 10, 11, 17 and 18, but this did not affect the quality.
Further, in the food composition of the present invention, the soybean odor was suppressed even in the immersion treatment (20 ° C. for 15 minutes).

[Example 2] Composition for seasoning liquid 1
(1) Materials and Method A composition for a seasoning liquid (processed soybean protein product + pretreatment liquid) was prepared by mixing each component shown in Table 2-1 below. The composition for the tuned seasoning liquid was subjected to the heat treatment shown in the same table to obtain a sample of each seasoning liquid.
No. Maltol (manufactured by Tokyo Chemical Industry Co., Ltd.) was added to the composition for seasoning liquids 26 to 29, and No. HMMF (manufactured by Tokyo Chemical Industry Co., Ltd.) was added to the composition for the seasoning liquid of 30 to 32 to obtain a predetermined amount.
The soy sauce used was P Koikuchi S Soy Sauce Lot A (denoted as "Dense Soy Sauce A", manufactured by Kikkoman Foods Co., Ltd.), PK-H Soy Sauce (denoted as "PK-H Soy Sauce", manufactured by Kikkoman Foods Co., Ltd.), or P. It was a whole soy sauce rich tailoring lot A (denoted as "whole soy sauce rich tailoring A", manufactured by Kikkoman Foods Co., Ltd.).
For each seasoning liquid sample, sensory evaluation of soybean odor, meat flavor and texture of processed soybean protein was performed by a panel of 3 specialists (training period: 10 to 15 years), and the color was evaluated by instrumental analysis. It was carried out by the following method.
In performing the sensory evaluation of each seasoning composition, discussions and evaluation training on soybean odor, meat flavor and texture were conducted for three specialized panels (training period: 10 to 15 years). Specifically, each panelist was asked to discuss each characteristic and make adjustments so that each panelist would have a common understanding. In addition, in order to ensure the validity of the sensory test, the panel was subjected to evaluation training using several compositions, and the reproducibility of the evaluation by each panelist was confirmed. After performing these, the following soybean odor, meat flavor and texture were evaluated for each Example and Comparative Example using the panel.
● <Soybean odor>
The intensity of "soybean odor" was evaluated on the following five-point scale, and the total score of the three people was x for 3 to 5, △ for 6 to 8 points, ○ for 9 to 11 points, and ◎ for 12 points or more. did.
5: I don't feel
4: Almost no feeling
3: Feel a little
2: Feel (Sample No. 21: When all pretreatment liquids are concentrated soy sauce)
1: Feels very strong (Sample No. 20: When the pretreatment liquid is all water)
● <Meat flavor>
The strength of "meat flavor" was evaluated on the following 5 grades, and the total score of the 3 people was x for 3 to 5 points, △ for 6 to 8 points, ○ for 9 to 11 points, and ◎ for 12 points or more. did.
5: Very feel the flavor of cooked minced beef
4: Feel the flavor of cooked minced beef
3: Slightly feels the flavor of cooked minced beef 2: Not so much of the flavor of heated ground beef (Sample No. 21: When all pretreatment liquids are concentrated soy sauce)
1: No heated ground beef-like flavor is felt (Sample No. 20: When the pretreatment liquid is all water)
● <Texture>
The texture of the cooked minced beef is evaluated on the following 5 grades, and the total score of the 3 people is x for 3 to 5 points, △ for 6 to 8 points, ○ for 9 to 11 points, and 12 points or more. ◎.
5: There is a feeling of fiber and chewy hardness, and there is a texture of minced beef roasted in a frying pan. 4: There is a feeling of fiber and hardness, and when minced beef is boiled in boiling water for 3 minutes. The texture of the soboro meat 3: The texture and hardness of the minced beef is slightly felt, and the texture of the minced beef is boiled in boiling water. 2: The texture of the soboro meat is not so much felt and the texture is soft. (Sample No. 21: When all pretreatment liquids are concentrated soboro oil)
1: No fibrous texture and soft texture (Sample No. 20: When the pretreatment liquid is all water)
● <Color (L value)>
For meat-like "color", the color difference after grinding the processed soybean protein was measured, and 50 or more was marked with x, 45 to 50 was marked with Δ, L values of 40 to 45 were marked with ○, and L value of 40 or less was marked with ◎. ..
The liquid part and the solid part are separated by a mesh (opening 1 mm). From the solid part, 30 g of processed soybean protein was sampled. Subsequently, after washing with 20 times the amount of water (600 g), draining, and pulverizing with a food processor, the L value (reflected light) was measured. (Color Meter ZE2000 manufactured by Nippon Denshoku Kogyo Co., Ltd.) was used to measure the L value.
Comprehensive evaluation based on the comprehensive evaluation results for these four items was also performed. In the overall evaluation, if there is at least one x in all the evaluation items, it is regarded as ×, if there is even one △, it is either △, 〇 or ◎, and if there are two or more ○, it is ○, The case where ◎ is 3 or more is regarded as ◎.

Maltol and HMMF in each seasoning liquid sample were quantified.
The concentrations of maltol and HMMF were measured by the quantification method using gas chromatography described in Journal of Agricultural and Food Chemistry Vol. 60, 3832, 2012. A (gas chromatograph Agilent 7890A, manufactured by Agilent) was used as the measuring device.

(2) Results As shown in Table 2-2.
That is, in the seasoning liquid obtained from the composition for seasoning liquid containing HMMF at 10 ppm to 500 ppm with respect to the total weight of the composition for seasoning liquid, soybean odor suppression (reduction of unpleasant flavor of processed soybean protein product) and meat flavor are used. The effect of improving the flavor and the texture was recognized. Further, even in the seasoning liquid obtained from the composition for seasoning liquid containing maltol at 0.5 ppm to 1000 ppm with respect to the total weight of the composition for seasoning liquid, the flavor is improved and the texture is improved by suppressing the soybean odor and imparting the meat flavor. The effect was recognized.
As for the color, the color became similar to that of minced beef by heating, and there was no problem with the seasoning liquid obtained from the composition for seasoning liquid of the present invention.
Looking at the five seasoning liquid compositions (No. 22, No. 26, No. 27, No. 28, No. 29) in which the amount of HMMF was 15.6 ppm, the amount of maltol was No. No. 22 (amount of maltol: 5.5 ppm) more than the sample. 26 (amount of maltol: 100 ppm), No. 27 (amount of maltol: 200 ppm), No. 28 (amount of maltol: 400 ppm) and No. In the sample of 29 (amount of maltol: 1000 ppm), the flavor improving effect in the seasoning liquid was more excellent.
Looking at the four seasoning liquid compositions (No. 22, No. 30, No. 31 and No. 32) in which the amount of maltol was 5.5 ppm, the amount of HMMF was No. No. 22 (amount of HMMF: 15.6 ppm), which is larger than that of the sample. 30 (amount of maltol: 80 ppm), No. 31 (amount of HMMF: 200 ppm) and No. In the sample of 32 (amount of HMMF: 500 ppm), the flavor improving effect in the seasoning liquid was more excellent.
No. 29 and No. 32 samples heat-treated at 120 ° C. for 20 minutes, No. 29, No. 31 and No. For the sample heat-treated at 90 ° C. for 10 minutes at 32, the quality of the seasoning liquid composition was not significantly affected, but a slightly different sweet scent was felt.
No. with no addition of HMMF and maltol. 24 and No. For 25, the overall evaluation was good. No. that uses more "whole soy sauce rich tailoring" with high content of HMMF and maltol. The overall evaluation of the seasoning liquids obtained from the 24 seasoning liquid compositions was particularly good, and No. It was better than 25.

[Example 3] Composition for seasoning liquid 2
(1) Materials and Method A composition for a seasoning liquid (processed soybean protein product + pretreatment liquid) was prepared by mixing each component shown in Table 3-1 below. The composition for tuned seasoning liquid was heat-treated at 120 ° C. for 20 minutes or 90 ° C. for 10 minutes to obtain a sample of each seasoning liquid. The soy sauce used was P Koikuchi S Soy Sauce Lot B (denoted as "Dense Soy Sauce B", manufactured by Kikkoman Foods Co., Ltd.) or P Maru Soy Sauce Koku Tailored Lot B (denoted as "Maru Soy Sauce B". Kikkoman Foods The processed soybean protein product used was New Fujinic 50 (manufactured by Fuji Oil Co., Ltd.). The sensory evaluation of each seasoning liquid composition and the quantification of maltol and HMMF were in accordance with Example 2.

(2) Results As shown in Table 3-2. The type of saccharide used in the composition for seasoning liquid of the present invention may be any seasoning component that imparts the sweetness of monosaccharides, oligosaccharides, and polysaccharides, and for example, glucose, liquid sugar, sugar, water candy, and the like can be used. , It was found that sugar (such as white sugar) is preferable among sugars.
In addition, the sample No. in which the effect of the present invention was recognized. The amounts of sugars 35-39, 40 and 41 were 40%, 20% and 10%, respectively, based on the total weight of the composition for seasoning liquid. Therefore, the effect was observed in the range of 10 to 40% of the amount of saccharides.
Further, the sample Nos. The contents of soy sauce with respect to the total weight of the composition for seasoning liquid were 40%, 30%, and 50%, respectively. 35, No. 42, No. All 43 were found to be effective. Therefore, the amount of soy sauce was found to be effective in the range of 30 to 50%.

[Example 4] Seasoning liquid (1) Material and method Each component shown in Table 4-1 below was mixed to prepare a composition for seasoning liquid.
Each seasoning composition is heated (80 ° C., 1 minute) or not (No. 46-49) or not heated (No. 44 and No. 45), and a predetermined amount of each seasoning composition is used. The product was mixed with ground beef, onions, a predetermined amount of rapeseed oil, processed starch, soy sauce (concentrated soy sauce), sugar, salt and water in Table 4-2, and retorted to obtain samples of each seasoning liquid. The soy sauce used was P Koikuchi S Soy Sauce Lot A (denoted as "Dense Soy Sauce A", manufactured by Kikkoman Foods Co., Ltd.), PK-H Soy Sauce (denoted as "PK-H Soy Sauce", manufactured by Kikkoman Foods Co., Ltd.), or P. It was a whole soy sauce rich tailoring lot A (denoted as "whole soy sauce rich tailoring A", manufactured by Kikkoman Foods Co., Ltd.).
No. The seasoning liquid sample No. 44 was a comparative example in which soy sauce was not added to the seasoning liquid composition and the above heating was not performed. No. 45 is No. In the food sample obtained in No. 44, the same amount of concentrated soy sauce as No. 46 (6 g in 100 g of the whole seasoning liquid sample) was added before the retort treatment, and the seasoning liquid sample was positioned as another comparative example. there were.
The seasoning liquid was evaluated for each seasoning liquid sample. The evaluation was carried out by three specialized panels (training period: 10 to 15 years) by the following methods for the flavor, texture and color of the processed soybean protein.
● <Flavor>
The intensity of "soybean odor" was evaluated on the following five-point scale, and the total score of the three people was x for 3 to 5, △ for 6 to 8 points, ○ for 9 to 11 points, and ◎ for 12 points or more. did.
5: I don't feel
4: Almost no feeling
3: Feel a little
2: Feel (Sample No. 45: Seasoning liquid that was not added when making the composition for seasoning liquid, and then added when making the seasoning)
1: Feels very strong (Sample No. 44: Seasoning liquid without adding soy sauce)
● <Texture>
The texture of minced beef is evaluated on the following five grades, and the total score of the three people is x for 3 to 5, △ for 6 to 8, ○ for 9 to 11 and ◎ for 12 or more. did. 5: It has a fibrous texture and a chewy hardness, and has the texture of minced beef fried in a frying pan.
4: Feeling of fiber and hardness, the texture of minced beef when boiled in boiling water for 3 minutes 3: Feeling of fiber and hardness, minced beef was boiled in boiling water The texture of minced meat 2: The texture is soft with little fibrous texture (equivalent to sample No. 45).
1: No fibrous texture and soft texture (equivalent to sample No. 44)
● <Color (L value)>
For meat-like "color", the color difference after grinding the processed soybean protein was measured, and 50 or more was marked with x, 45 to 50 was marked with Δ, L values of 40 to 45 were marked with ○, and L value of 40 or less was marked with ◎. ..
The liquid part and the solid part are separated by a mesh (opening 1 mm). From the solid part, 30 g of processed soybean protein was sampled. Subsequently, after washing with 20 times the amount of water (600 g), draining, and pulverizing with a food processor, the L value (reflected light) was measured. (Color Meter ZE2000 manufactured by Nippon Denshoku Kogyo Co., Ltd.) was used to measure the L value.
Comprehensive evaluation based on the comprehensive evaluation results for these three items was also performed. In the overall evaluation, when all the evaluation items are ○, it is evaluated as ○, when there is at least one △, it is evaluated as △, when there is at least one ×, it is evaluated as ×, and there are two or more evaluations (◎) that are particularly preferable. Case ◎.

Maltol and HMMF of each seasoning liquid were quantified.
The concentrations of maltol and HMMF were measured by the quantification method using gas chromatography described in Journal of Agricultural and Food Chemistry Vol. 60, 3832, 2012. A (gas chromatograph Agilent 7890A made by Agilent) was used as the measuring device.

(2) Results The results are shown in Table 4-3. Sample No. which is a seasoning liquid obtained by using the composition for a seasoning liquid of the present invention. 48 and No. In 49, the sample No. From 44 to 47, the flavor improving effect, texture and color by suppressing the soybean odor were excellent. In addition, sample No. 48 and No. The meat flavor of 49 also exceeded that of the other samples (heated minced beef-like flavor), and the effect of making the amount of minced beef in the seasoning liquid feel larger than the actual amount was exhibited.

[Example / Test Example 5] Food Example No. 4 sample No. Meat tofu was cooked with 48 seasonings. Specifically, the tofu was drained and cut into bite-sized pieces. Next, a frying pan with 1 teaspoon of salad oil was heated, and both sides of the tofu were baked on medium heat for 3 to 4 minutes. The seasoning liquid was added to this frying pan and fried on medium heat for 1 minute to obtain meat tofu. No. Meat tofu cooked with a seasoning in which 48 processed soybean protein products were replaced with minced beef was used as a comparative control. As a result, No. Forty-eight meat tofus were able to obtain good meat tofu that was comparable in flavor, texture, and appearance to the comparison.

According to the present invention, as the composition used for the food containing the processed soybean protein product, the composition containing the processed soybean protein product in which the unpleasant flavor of the processed soybean protein product is reduced as compared with the conventional one, and the same composition were used. And food is provided. For those who need to avoid or limit the intake of animal foods due to illness or religion, we provide seasonings and foods that allow you to feel the taste of meat without using animal ingredients such as meat. can do. Therefore, the present invention greatly contributes to the development of the seasoning liquid industry, the food industry, and related industries.

Claims (15)

A composition for a seasoning liquid containing a processed soybean protein product, sugar and soy sauce, which contains HMMF at 10 ppm to 500 ppm based on the total weight of the composition for the seasoning liquid. A food composition containing a processed soybean protein product, wherein HMMF is contained in an amount of 5 ppm to 100 ppm based on the total weight of the food composition. The food composition according to claim 2, further comprising maltol in an amount of 5 ppm to 100 ppm based on the total weight of the food composition. The composition for a seasoning liquid according to claim 1, further containing 0.5 ppm to 1000 ppm of maltol with respect to the total weight of the composition for a seasoning liquid. The composition for a seasoning liquid according to claim 1 or 4, wherein HMMF is contained in an amount of 50 ppm to 2500 ppm based on the weight of the processed soybean protein product. The composition for a seasoning liquid according to claim 4 or 5, wherein maltol is contained in an amount of 2.5 ppm to 5000 ppm based on the weight of the processed soybean protein product. A seasoning liquid obtained by heating the composition for a seasoning liquid according to any one of claims 1 and 4 to 6. A food containing the seasoning liquid according to claim 7. The food according to claim 8, which is a retort-treated food. A method of reducing unfavorable flavors in foods containing processed soy protein products by including HMMF or by containing HMMF and maltol. HMMF, or a composition for reducing undesired flavor in foods containing processed soy protein products, including HMMF and maltol. Foods containing processed soybean protein, sugars and soy sauce, which contain HMMF in an amount of 2.0 ppm or more based on the total weight of the food. The food product according to claim 12, further containing maltol in an amount of 0.9 ppm or more based on the total weight of the food product of the present invention. Food manufacturing methods, including the following steps:
(A) A step of heating a formulation obtained by blending the seasoning liquid according to claim 7 with other components and ingredients, or (b) components and other components of the seasoning liquid according to claim 7 and The process of heating the compound obtained by blending with the ingredients. Food manufacturing methods, including the following steps:
A step of heating a compound obtained by blending the ingredients of the seasoning liquid according to claim 7 with the food material.