JP2023047143A - Method of producing liquid seasoning containing ingredients - Google Patents

Abstract

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

Description

TECHNICAL FIELD The present invention relates to a method for producing a liquid seasoning containing a textured vegetable protein such as a textured soybean protein as an ingredient.

BACKGROUND ART Conventionally, in the field of foods, animal-derived proteins have been mainly used as proteins, and meat has been mainly used as a food source thereof. On the other hand, in recent years, plant-derived proteins have also been attracting attention from the viewpoint of resources. Among plant-derived proteins, soybean protein is one of the most widely used plant-derived proteins because it is a source of soybeans cultivated all over the world and is particularly excellent as a resource and is easy to process. For example, extruder-processed soybeans have a meat-like texture, so they are often used as minced meat-like food materials as substitutes for meat in dishes such as minced meat, hamburgers, and meatballs.

In addition to such ease of use, plant-derived proteins have the advantage that they are low in fat as a food material and are well suited to health consciousness. However, although plant-derived proteins can be obtained by extruder processing as described above, the texture is comparable to meat in terms of texture, but the flavor derived from plants remains, so the flavor is similar to meat. There is a problem that they are separated from each other.

In response to such problems, Patent Document 1 describes that a processed food having good flavor, texture, etc. is obtained by immersing a granular soybean protein processed food in a liquid containing soy sauce and lactic acid. ing. Patent Document 2 describes a seasoning liquid containing swollen granular soybean protein obtained by swelling granular soybean protein 2.8 to 3.8 times and having an acidity of 0.1 to 5%. Patent Document 3 describes that an oil-in-water emulsion having a specific viscosity containing edible fats and oils, caseins, and a polyglycerin fatty acid monoester of a specific composition is useful as a soybean protein modifier. .

JP 2019-122347 A JP 2013-42725 A JP-A-2007-117036

However, the techniques described in Patent Documents 1 to 3 are still insufficient in improving the flavor of soybean protein. Accordingly, an object of the present invention is to provide a method for producing a liquid seasoning containing a plant protein such as soybean protein as an ingredient and having a good flavor.

In general, when seasoning or cooking a textured plant protein, a step of making the textured plant protein absorb water using water or a seasoning liquid (so-called water rehydration) is required. The inventors have found that the temperature of the water and seasoning liquid at the time of water absorption greatly affect the flavor of the finally obtained product, and completed the present invention.

That is, the present invention
A mixing step of mixing textured vegetable protein as an ingredient with a seasoning liquid at a temperature of less than 50°C to obtain a mixture, and heating the mixture by starting heating the mixture within 5 minutes after the completion of mixing and heating the mixture for 10 minutes or more. including the process,
The heating step provides a method for producing a liquid seasoning containing ingredients, wherein the mixture is heated to 60° C. or higher.

ADVANTAGE OF THE INVENTION According to this invention, although vegetable protein is included as an ingredient, the flavor, such as the smell derived from a vegetable protein, is suppressed, and it can manufacture the ingredient-containing liquid seasoning with a favorable flavor.

The method for producing a liquid seasoning containing ingredients of the present invention includes a step of mixing a textured vegetable protein as an ingredient with a seasoning liquid at a temperature of less than 50 ° C. to obtain a mixture (mixing step), and within 5 minutes after the end of mixing A step (heating step) of starting to heat the mixture and heating the mixture for 10 minutes or more is included, and the heating step is performed so that the temperature of the mixture reaches 60° C. or higher. By performing the mixing step and the heating step in this order, the textured vegetable protein is not only impregnated with the seasoning liquid, but also the flavor of the seasoning liquid is well blended with the textured vegetable protein, and the It is possible to reduce the plant-derived flavor of and obtain a liquid seasoning containing meat-like ingredients with good flavor. In addition, the "liquid" of the "liquid seasoning" used in the present invention means having fluidity at room temperature (25°C), and includes pasty.

In general, when seasoning or cooking a textured vegetable protein, a process called water rehydration is required to allow the textured vegetable protein to absorb water. Conventionally, this water rehydration step is performed by immersing the textured plant protein in water or a seasoning liquid for about 10 minutes to 6 hours at a room temperature of about 15 to 25 ° C., but the present invention is such a conventional method. In the water rehydration process, it was found that the flavor derived from the plant still remained, and improvements were made. In the method of the present invention, the conventional soaking time is set to a certain value or less, the temperature of the seasoning liquid is controlled through the mixing step and the heating step, and the textured vegetable protein is impregnated with the seasoning liquid while being heated. Characteristic.

First, the textured vegetable protein and seasoning liquid used in the method of the present invention will be described.
The textured plant protein used in the present invention is a food material that has a textured structure by kneading plant-derived proteins. Specifically, the main raw material is seeds such as soybeans or their defatted products or grain powders such as wheat, which are specified in Japanese Agricultural Standards 0838: 2019, additives are added as necessary, and heating, pressurization, etc. It is formed into grains, flakes, or fibers by physical action, has a meat-like textured structure, and has a vegetable protein content of 40 to 70% by mass. Among the "vegetable proteins" defined in Japanese Agricultural Standards 0838:2019, "particulate vegetable proteins" and "fibrous vegetable proteins" are included in the aforementioned structured vegetable proteins.

Typical examples of the textured plant protein include one or more selected from vegetable proteins such as defatted soybean powder, soybean flour, soymilk powder, defatted soymilk powder, concentrated soybean protein, isolated soybean protein, and wheat gluten. It is kneaded with a biaxial extruder or the like to form a meat-like textured structure and molded into granular, flaky or fibrous shapes. Such textured plant proteins are also commercially available, and appropriately purchased ones can also be used.

The size of the textured vegetable protein before mixing with the seasoning liquid is not particularly limited, but if it is too large, the impregnation of the seasoning liquid may be insufficient, making it difficult to obtain the effects of the present invention. There is a risk that the ingredients may not be satisfactory and the texture may not be enjoyed. Considering the above, the textured vegetable protein before mixing with the seasoning liquid preferably has a minimum span length of 1 to 15 mm, more preferably 2 to 12 mm, and a maximum span length of preferably 5 to 20 mm, more preferably 5 to 20 mm. It is preferably 7 to 18 mm.

The water content of the textured vegetable protein before mixing with the liquid seasoning is not particularly limited, but if it is too low, the effects of the present invention may be difficult to obtain, and if it is too high, impregnation of the liquid seasoning may be insufficient. be. Considering the above, the water content of the textured vegetable protein before mixing with the seasoning liquid is preferably 3 to 20% by mass, more preferably 5 to 16% by mass.
The "moisture content of the textured plant protein" referred to here is obtained by drying 5 g of the sample (textured plant protein) in a constant temperature bath at 105 ° C. for 5 hours according to the heat drying method, and measuring the difference in mass before and after drying. is regarded as the water content (g), and the water content is expressed as a percentage with respect to 5 g of the sample.

As the seasoning liquid used in the present invention, any edible liquid can be used without any particular limitation. If there is too much, there is a risk that the textured vegetable protein will be insufficiently impregnated with the seasoning liquid. Considering the above, the seasoning liquid used in the present invention preferably has a water content of 22 to 94% by mass, more preferably 28 to 88% by mass.
The "water content of the seasoning liquid" as used herein can be measured by the same method as the method for measuring the water content of the textured vegetable protein described above.

The raw materials used for the production of the seasoning liquid are not particularly limited. , starch and the like, seasonings such as saccharides, salts and acidulants, and additives such as emulsifiers, thickeners, stabilizers and coloring agents. In addition, the type of seasoning liquid is not particularly limited as long as it has fluidity, and may be white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, curry sauce, butter sauce, soy sauce sauce, soup stock, and the like. It is possible to use those manufactured by standard manufacturing methods for these seasoning liquids. In general, if the seasoning liquid having the preferred moisture content described above is used and the heating temperature and heating time in the heating step described later are appropriately adjusted, the finally obtained liquid seasoning containing the ingredients will have fluidity. can do.

When the seasoning liquid contains fats and oils, it not only suppresses the plant-derived flavor of the textured vegetable protein, but also imparts a meat-like flavor to the textured vegetable protein, resulting in a flavor of the liquid seasoning. is even more preferable. The fat content of the seasoning liquid is preferably 1 to 20% by mass, more preferably 3 to 16% by mass. In addition, if the oils and fats contained in the seasoning liquid are in a separated state in the seasoning liquid, the effects of the present invention are difficult to achieve unless the mixing step is performed while strongly stirring the seasoning liquid. It is preferably in an emulsified state, more preferably in an emulsified state. Therefore, it is particularly preferable that the seasoning liquid is an emulsified seasoning liquid having a fat content of 1 to 20% by mass, particularly 3 to 16% by mass. The oil content of the seasoning liquid is a value measured by the Soxhlet extraction method using diethyl ether and expressed as a percentage. Also, the type of fat is not particularly limited, and may be vegetable fat or animal fat.

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

Then, the seasoning liquid whose temperature has been adjusted and the textured vegetable protein as an ingredient are mixed. Here, "as an ingredient" means that the textured vegetable protein does not finely disperse in the seasoning liquid after being mixed with the seasoning liquid (for example, if the seasoning liquid is a liquid such as dashi soup, finely The mixture does not become slurry due to the dispersed textured plant protein) and the textured plant protein remains in the mixture at a discernible size as a solid ingredient. More specifically, the textured plant protein in the mixture is 60% or more of the size of the textured plant protein (minimum span length and/or maximum span length, preferably both) before mixing with the seasoning liquid, In particular, it is preferable to maintain 70% or more.

The mixing ratio of the textured vegetable protein and the seasoning liquid is about 100:50 to 100:1000, preferably about 100:100 to 100:700 on a mass basis. Moreover, the mixing method is not particularly limited, and any method may be used as long as the textured vegetable protein is evenly immersed in the seasoning liquid. For example, if the seasoning liquid contains oil in a dispersed state or does not contain oil, gentle stirring is sufficient.

Then, a heating step is performed. The heating step is a step of starting to heat the mixture within 5 minutes after the completion of mixing and heating the mixture for 10 minutes or more. The present invention is characterized in that the textured vegetable protein is impregnated with the seasoning liquid mainly by this heating step.
Heating is started within 5 minutes, preferably within 4 minutes, more preferably within 3 minutes after the end of mixing. In other words, the conventional immersion time (rehydration time) is 5 minutes at most. Heating may be started immediately after the end of mixing. That is, the immersion time may be 0 minutes. If the heating is started 5 minutes after the end of the mixing, the resulting liquid seasoning containing the ingredients deteriorates in flavor.

Then, the mixture is heated for 10 minutes or more from the start of heating. The heating time is preferably 20 minutes or longer, more preferably 30 minutes or longer. The heating time is not particularly limited, but if the heating time is too long, the textured vegetable protein may have an off-flavour, so the heating time is preferably 120 minutes or less, more preferably 90 minutes or less.

The heating step is performed so that the mixture reaches a temperature of 60° C. or higher, preferably 70° C. or higher, more preferably 80° C. or higher. The final heating temperature is not particularly limited, but if the heating temperature is too high, the textured vegetable protein may have an offensive taste, so the heating temperature is preferably 120° C. or less, more preferably 110° C. or less. is. After heating is started and the temperature of the mixture reaches 60° C., heating is continued until the end of heating so that the temperature of the mixture is maintained at 60° C. or higher, preferably within the preferred temperature range described above. The heating means is not limited, and a general gas stove, electric stove, IH stove, etc. can be used, and if necessary, retort treatment, pressure cooker, etc. may be used.

Through the above-described mixing step and heating step, a liquid seasoning containing textured vegetable protein as an ingredient, that is, a liquid seasoning containing ingredients, which is the object of the method of the present invention, is obtained. The mass of the textured plant protein in the obtained liquid seasoning is preferably 200 to 450% by mass, more preferably 280 to 380% by mass, with respect to the mass of the textured plant protein before mixing with the seasoning liquid. is more preferred. The texture of the textured plant protein changes depending on its shape, size, moisture content, etc., and when the texture of the textured plant protein in the liquid seasoning is in such a range, the texture of the texture changes. The vegetable protein has a good meat-like texture as an ingredient. By carrying out the above steps, the mass of the textured plant protein in the liquid seasoning can be within the preferred range.

The liquid seasoning containing ingredients thus obtained can be used in the same manner as ordinary seasonings. For example, it can be attached to various solid foods such as noodles, rice, meat, fish, and vegetables for seasoning and eaten, or can be used for seasoning liquid foods such as sauces and soups. Alternatively, the liquid seasoning containing ingredients obtained by the present invention may be eaten itself. For example, other ingredients and toppings are added to the liquid seasoning containing ingredients to make a soup with a lot of ingredients. good too.

EXAMPLES 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.

(Production Example 1) Production of Tomato Sauce 160 g of a mixture of crushed garlic and grated onion was well fried in a pan containing olive oil so as not to burn. After frying, take out the garlic, add 250 mL of bouillon and 500 g of tomato paste, mix while adjusting the heat so as not to boil, heat for an additional 20 minutes when the whole is uniform, add clear water to make the total amount 1000 g, and tomato sauce. made the base. This tomato sauce had a water content of 87.4% by mass and a fat content of 4.2% by mass as measured by the above-described measurement method. In addition, fats and oils were dispersed in the sauce in an emulsified state.

(Examples 1 to 6, Comparative Example 1)
Granular soybean protein product (extruded defatted soybean powder; protein content 46% by mass, moisture content 6.8% by mass, minimum span length 3-11 mm, maximum span length 9-18 mm as textured vegetable protein ) was used.
500 g of the tomato sauce of Production Example 1 was placed in a pot, and the temperature was adjusted by heating the pot as necessary to obtain the "tomato sauce temperature before mixing" in Table 1. After the temperature was stabilized, 100 g of the granular soybean protein product was added and mixed by stirring so as to be substantially uniform. After 3 minutes from the end of mixing, the pot was put on fire to start heating, and the mixture was heated to reach the "heating temperature" in Table 1 within 5 minutes from the start of heating. After that, heating was continued while maintaining the "heating temperature" in Table 1, and heating was completed 60 minutes after the start of heating. Thus, a tomato sauce containing textured vegetable protein as an ingredient was produced.

(Comparative example 2)
As the textured vegetable protein, 100 g of the same granular soybean protein product used in Examples 1 to 6 and Comparative Example 1 was immersed in clear water at 25° C. for 2 hours to rehydrate. After rehydration, the structured plant protein was filtered through a net to separate the water, and the mass of the rehydrated structured plant protein was measured. was becoming The rehydrated textured vegetable protein and 500 g of the tomato sauce of Production Example 1 were mixed in a pot, and the pot was heated to reach 80°C within 5 minutes from the start of heating. After that, heating was continued while maintaining the temperature at 80° C., and heating was completed in 60 minutes from the start of heating. Thus, a tomato sauce containing textured vegetable protein as an ingredient was produced.

(Test example 1)
The tomato sauce containing the textured plant protein of each example and comparative example was filtered through a mesh to separate the textured plant protein and the seasoning liquid, the mass of the textured plant protein was measured, and the original textured plant protein (granular soybean The ratio (%) to the mass (ie 100 g) of protein product) was determined. Table 1 shows the results. After measuring the mass, the textured vegetable protein is returned to the seasoning liquid and mixed to make a tomato sauce containing ingredients again. I got an evaluation. The results are shown in Table 1 as an average score of 10 people.

(Evaluation criteria for flavor)
5 points: Very good with no smell of vegetable protein.
4 points: Almost no smell of vegetable protein, good.
3 points: Smell of vegetable protein can be felt slightly.
2 points: The odor of vegetable protein is sensed, and is unsatisfactory.
1 point: A strong odor of vegetable protein was felt, and it was very unsatisfactory.

(Examples 7-11, Comparative Examples 3-4)
A tomato sauce containing textured vegetable protein as an ingredient was produced in the same manner as in Example 3, except that the time from mixing the tomato sauce and the granular soy protein product until the start of heating was changed as shown in Table 2, The obtained tomato sauce was evaluated in the same manner as in Test Example 1. Those results are shown in Table 2. Table 2 shows the results of Example 3 again.

(Examples 12-16, Comparative Examples 5-6)
A tomato sauce containing textured vegetable protein as an ingredient was produced in the same manner as in Example 3 except that the heating temperature was changed as shown in Table 3, and the resulting tomato sauce was evaluated in the same manner as in Test Example 1. bottom. Those results are shown in Table 3. Table 3 shows the results of Example 3 again. In Example 16, the textured vegetable protein contained in the resulting tomato sauce containing ingredients had a texture too soft for ingredients. This is thought to be due to the fact that the mass of the textured plant protein is 460% of the initial mass, that is, the water content of the textured plant protein is extremely high.

(Examples 17-19, Comparative Example 7)
A tomato sauce containing textured vegetable protein as an ingredient was produced in the same manner as in Example 12 except that the heating time was changed as shown in Table 4, and the resulting tomato sauce was evaluated in the same manner as in Test Example 1. bottom. Those results are shown in Table 4. Table 4 shows the results of Example 12 again.

Claims (3)

A mixing step of mixing textured vegetable protein as an ingredient with a seasoning liquid at a temperature of less than 50°C to obtain a mixture, and heating the mixture by starting heating the mixture within 5 minutes after the completion of mixing and heating the mixture for 10 minutes or more. including the process,
The method for producing a liquid seasoning containing ingredients, wherein the heating step is performed so that the temperature of the mixture is 60° C. or higher. The method according to claim 1, wherein the mass of the textured plant protein in the obtained liquid seasoning is 200 to 450% by mass with respect to the mass of the textured plant protein before mixing with the seasoning liquid. The method according to claim 1 or 2, wherein the seasoning liquid is an emulsified seasoning liquid having a fat content of 1 to 20% by mass.