JP2023166346A - Bad flavor reduction method of heat-cooked food - Google Patents

Abstract

To provide a method for reducing a bad flavor generated by heating a vegetable protein material in a heat-cooked food containing the vegetable protein material without damaging a whole flavor of the heat-cooked food.SOLUTION: It has been found that a water phase having a sweetener dissolved therein being dispersed in an oil phase so as to have a particle diameter of 50 to 2000 nm reduces a bad flavor generated by heating vegetable proteins without damaging a whole flavor of a heat-cooked food containing a vegetable protein material, in particular, results in a remarkable bad flavor prevention effect in comparison to that in direct addition of the sweetener.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for reducing off-flavors caused by heating a vegetable protein material in a cooked food containing a vegetable protein material.

In recent years, in the development of foods that do not use animal ingredients, such as plant-based foods (PBF), plant protein materials are often used in place of animal ingredients. At that time, the vegetable protein materials used often have various forms and physical properties. Foods containing such vegetable protein materials sometimes have a problem in that when heated, they give off an undesirable flavor derived from the vegetable protein. Various studies have been made to address this problem, and one solution to this problem is masking technology using sweeteners.

For example, a method for masking the odor of soybean protein and improving the taste of meat by blending thaumatin (Patent Document 1), meat containing soybean protein that improves the unpleasant flavor of soybean protein by adding malt extract. , the provision of processed fish foods (Patent Document 2), and the provision of protein materials and masking agents for retort foods using sucralose (Patent Document 3), etc. have been disclosed.

Japanese Patent Application Publication No. 2011-004699 Japanese Patent Application Publication No. 2010-246449 JP 2017-205133 Publication

Patent Documents 1 to 3 attempt to mask the unpleasant taste derived from soybean protein using various sweeteners, and all of the sweeteners have been shown to be effective in suppressing the unpleasant taste of soybean protein. However, sweeteners themselves have a sweet taste, and although their combination has the effect of suppressing unpleasant tastes, it has been shown that they may be too sweet and impair the flavor of the entire processed food.

Therefore, an object of the present invention is to provide a method for reducing the off-flavor caused by heating a vegetable protein material in a heat-cooked food containing a vegetable protein material without impairing the overall flavor of the heat-cooked food. It is in.

The present inventors conducted a study and found that the aqueous phase in which the sweetener was dissolved is dispersed in the oil phase with particle sizes of 50 to 2000 nm, impairing the overall flavor of cooked foods containing vegetable protein materials. The present invention has been completed by discovering that the off-flavor caused by heating vegetable protein can be reduced. In particular, it has been found that a significant off-flavor suppressing effect can be obtained with a small amount of sweetener, compared to when the sweetener is directly added.

That is, the present invention
(1) In a heat-cooked food containing a vegetable protein material, which is characterized by dispersing an aqueous phase in which a sweetener is dissolved in an oil phase with a particle size of 50 to 2000 nm, there are differences caused by heating the vegetable protein material. How to reduce flavor;
(2) The method according to (1), wherein the concentration of the sweetener in the aqueous phase is 15 to 75% by mass in terms of solid content;
(3) The method according to (1) or (2), wherein the amount of sweetener carried by the aqueous phase in the cooked food is 4 to 1000 ppm;
(4) The person according to (1) or (2), wherein the sweetener is one or more selected from the group consisting of maltose, Luo Han fruit extract, glucose, or sucrose;
(5) The method according to (3), wherein the sweetener is one or more selected from the group consisting of maltose, Luo Han fruit extract, glucose, or sucrose;
(6) the method according to (4), wherein the sweetener is maltose;
(7) the method according to (5), wherein the sweetener is maltose;
(8) A cooked food containing a vegetable protein material in which an aqueous phase in which a sweetener is dissolved is dispersed in an oil phase with a particle size of 50 to 2000 nm;
(9) The cooked food according to (8), wherein the sweetener is one or more selected from the group consisting of maltose, Luo Han fruit extract, glucose, or sucrose;
(10) The cooked food according to (9), wherein the sweetener is maltose;
(11) A method for producing a heat-cooked food containing a vegetable protein material, including the following steps:
(A) a step of dispersing the aqueous phase in which the sweetener is dissolved in the oil phase so that the particle size is 50 to 2000 nm;
(B) A step of blending the water-in-oil emulsion composition obtained in step (A) to prepare the processed food;
(12) The method for producing a heat-cooked food according to (11), wherein the sweetener is one or more selected from the group consisting of maltose, Luo Han fruit extract, glucose, or sucrose;
(13) The method for producing a cooked food according to (12), wherein the sweetener is maltose;
It is related to.

In other words, the present invention
(1) Off-flavor caused by heating the vegetable protein material in a cooked food containing a vegetable protein material characterized by dispersing an aqueous phase in which sugar is dissolved in an oil phase with a particle size of 50 to 2000 nm. How to reduce
(2) The method according to (1), wherein the concentration of sugar in the aqueous phase is 30 to 75% by mass in terms of solid content;
(3) The method according to (1) or (2), wherein the amount of sugar carried by the aqueous phase in the cooked food is 5 to 1000 ppm;
(4) A cooked food containing a vegetable protein material in which an aqueous phase in which sugar is dissolved is dispersed in an oil phase with a particle size of 50 to 2000 nm;
(5) A method for producing a cooked food containing vegetable protein material, including the following steps:
(A) a step of dispersing the aqueous phase in which sugar is dissolved in the oil phase so that the particle size is 50 to 2000 nm;
(B) A step of blending the water-in-oil emulsion composition obtained in step (A) to prepare the processed food;
It is related to.

According to the present invention, it is possible to reduce off-flavors caused by heating the vegetable protein material while maintaining a good overall flavor in a heat-cooked food containing the vegetable protein material.

The present invention will be explained in detail below.

(Cooked food)
The cooked food of the present invention must contain a vegetable protein material. The term "vegetable protein material" as used herein refers to one or more selected from a textured vegetable protein material and a powdered vegetable protein material. In order to obtain the maximum effect of the present invention, it is desirable to include a textured vegetable protein material.

The textured vegetable protein material referred to here is one obtained by blending plant-derived protein materials and organizing them under high temperature and pressure using a texturing device such as an extruder. There are shapes such as , sliced flesh, and membrane. Plant-derived protein materials include protein materials derived from oil seeds such as soybeans, peas, mung beans, chickpeas, rapeseed, cottonseed, peanuts, sesame, safflower, sunflower, corn, and safflower, or rice, barley, and wheat. Protein materials derived from grain seeds such as In addition, the protein material includes crushed products of the above-mentioned plants, extracted proteins, concentrated proteins, isolated proteins, and the like. Examples include rice glutelin, barley prolamin, wheat prolamin, wheat gluten, full-fat soybean flour, defatted soybean flour, concentrated soybean protein, isolated soybean protein, isolated pea protein, isolated mung bean protein, and the like. Although there are products that are distributed after being rehydrated, it is preferable to use a dried product (moisture content of 10% by mass or less) in the present invention. Also suitable for the present invention is a soybean material textured by pressing tofu. Textured soybean protein made mainly from soybeans is suitable for the present invention. The textured vegetable protein material can be appropriately selected and used in any shape or size depending on the desired product form. Product forms called soybean meat and soybean puffs can also be used.
The protein content in the textured vegetable protein material is preferably at least 30% by mass or more based on the dry weight of the material. More preferably, it is 40% by mass or more, and even more preferably 50% by mass. By keeping the protein content within a preferable range, the effects of the present invention can be maximized.

It is also desirable that the cooked food of the present invention contains a powdered vegetable protein material. The term "powdered vegetable protein material" as used herein refers to a powdered version of the aforementioned plant-derived protein material, which contains protein in an amount of 50% by mass or more based on the solid content after defatting. Soybeans are suitable for the present invention. Commercially available powdered vegetable proteins can be appropriately selected and used. Furthermore, in order to improve the dispersibility in the dough, the powdered vegetable protein may be powdered by adding oil or fat in advance. Furthermore, oil-in-water emulsions, such as emulsion cards, which have the function of binding fabrics together, can also be used. The emulsion curd here refers to a homogenized emulsion containing powdered vegetable protein, water, and fats and oils. In either case, powdered soybean protein is preferred.

The heat-cooked food containing the vegetable protein material according to the present invention can obtain the effects of the present invention if 1% by mass or more of the vegetable protein material is blended into the heat-cooked food. More preferably, the effect of the present invention can be maximized at 5% by mass or more, 7% by mass or more, 10% by mass or more, 13% by mass or more, or 15% by mass or more.

The cooked food of the present invention may contain meat or animal fat. Meat here refers to the meat of birds and animals such as cows, pigs, chickens, horses, sheep, deer, boars, turkeys, ducks, ostriches, and whales, and these can be used alone or in combination of two or more types. Can be done. Here, the birds and animals may be terrestrial animals or aquatic animals, but terrestrial animals are preferable. Moreover, the part of meat used is not particularly limited. Meat processed into minced meat can also be used. When livestock meat is used in the processed food, the amount used is preferably 30% by mass or less in the processed food. More preferably, it is 20% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.5% by mass or less, or 0% by mass. The amount of meat used may be determined as appropriate depending on the quality and concept required for the product. From the spirit of the present invention, it is desirable that animal meat is not used.
Furthermore, the term "animal fat" as used herein refers to fats and oils isolated or extracted from the above-mentioned bird and animal meat. When animal fat is used in the processed food, the amount used is preferably 30% by mass or less in the processed food. More preferably 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.5% by mass or less, 0.3% by mass or less, or 0% by mass. The amount of meat or animal fat to be used may be determined as appropriate depending on the quality and concept desired for the product. For example, when producing a meatless processed food or a completely meatless processed food, the animal meat and animal fat are not used at all. In view of the spirit of the present invention, it is desirable that animal fat is not used. Furthermore, in the present invention, processed foods that do not contain animal meat are referred to as meatless processed foods, and processed foods that do not use animal raw materials are referred to as processed foods that do not use animal raw materials.

The term "off-flavor caused by heating" according to the present invention refers to an undesirable flavor derived from a vegetable protein material that occurs when a cooked food containing a vegetable protein material is heated. For example, in the case of cooked foods containing soybean protein materials, the undesirable flavor is sometimes referred to as soybean odor or acrid taste. The present invention provides a heat-cooked food containing a vegetable protein material, characterized in that an aqueous phase in which a sweetener is dissolved is dispersed in an oil phase with a particle size of 50 to 2000 nm, which improves the overall flavor of the heat-cooked food. It is possible to reduce the off-flavor caused by heating the vegetable protein material without impairing its quality. Note that heating here refers to heating during cooking such as baking, frying, oven, and steaming in the manufacturing process of the heat-cooked food, and heating during retort sterilization and steaming sterilization.

Sweeteners are known to have the effect of suppressing off-flavors in foods when added directly to foods and drinks. On the other hand, sweeteners also have the effect of imparting sweetness. Depending on the type and amount of sweetener used, even if off-flavors are suppressed, the taste may be excessively sweet. In the present invention, by dissolving the sweetener in an aqueous phase and dispersing the aqueous phase in an oil phase with a particle size of 50 to 2000 nm, a small amount of the sweetener is more noticeable than when the sweetener is directly added. The effect of suppressing off-flavors can be obtained.

In the present invention, it is necessary that the aqueous phase in which the sweetener is dissolved is dispersed in the oil phase. The sweeteners mentioned here include monosaccharides such as glucose and fructose, disaccharides such as maltose, sugars such as sucrose, sugar alcohols such as maltitol, sucralose, Luo Han fruit extract, stevia, etc. Sweetness sweeteners can be mentioned, and molasses and fructose glucose liquid sugar containing these can also be used. The sweetener includes both those extracted from natural substances and those artificially synthesized. More preferably maltose, Luo Han Guo extract, glucose, sucrose, still more preferably maltose, Luo Han Guo extract, and still more preferably maltose. By using an appropriate sweetener, it is possible to reduce the off-flavor that occurs when the vegetable protein material is heated, without impairing the overall flavor of the cooked food containing the vegetable protein material.

The oil phase as used in the present invention is composed of fats and oils and components soluble in fats and oils. Specifically, it is composed of part or all of the fat and oil raw materials in the cooked food of the present invention. For example, when the cooked food is a hamburger steak, animal fat such as pork fat or beef tallow, or vegetable oil used for the hamburger steak can be used as the oil phase. Furthermore, in the case of meatless or heat-cooked foods that do not use animal raw materials, the oil phase is vegetable oil or a component that is derived from plants and dissolves in oil or fat. Note that the vegetable oil is not particularly limited, and any oil or fat commonly used for food can be used. The types of fats and oils included in the oil phase can be used alone or in combination of two or more types depending on the desired product form.

Note that oil-soluble components can be dissolved in the oil phase within a range that does not impede the effects of the present invention, and specific examples include oil-soluble emulsifiers, pigments, fragrances, and the like. In particular, in the present invention, since the water phase has a so-called water-in-oil emulsion structure in which the water phase is finely dispersed in the oil phase, it is preferable to use an oil-soluble emulsifier that has the function of stabilizing the emulsion structure. . The oil-soluble emulsifier here is an emulsifier that dissolves in fats and oils and has an HLB of 7 or less. Specifically, one or more emulsifiers selected from polyglycerin esters, sugar esters, sorbitan esters, and monoglycerin fatty acid esters are preferred. More preferred are polyglycerin esters, sugar esters, and distilled monoglycerides, and even more preferred are polyglycerin esters. Among these, polyglycerin condensed ricinoleic acid ester is most preferred. Note that polyglycerin condensed ricinoleic acid ester is sometimes abbreviated as PGPR.

The aqueous phase in the present invention is composed of water, the above-mentioned sweetener, and components soluble in water. Furthermore, water-soluble components can be dissolved in the aqueous phase within a range that does not impede the effects of the present invention. Specifically, water-soluble emulsifiers, pigments, fragrances, etc. can be mentioned.

In the present invention, the concentration of the sweetener in the aqueous phase in which the sweetener is dissolved is preferably 15 to 75% by mass in terms of solid content. More preferably 20 to 70% by weight, 30 to 70% by weight, 35 to 70% by weight, and 40 to 68% by weight. When the concentration of the sweetener in the aqueous phase is appropriate, it is possible to reduce the off-flavor that occurs when the vegetable protein material is heated, without impairing the overall flavor of the cooked food containing the vegetable protein material.

In the present invention, the aqueous phase in which the sweetener is dissolved needs to be dispersed in the oil phase, and the particle size of the aqueous phase at this time needs to be 50 to 2000 nm. This value is more preferably 55 to 1200 nm, 60 to 800 nm, 60 to 700 nm, or 65 to 650 nm. If the particle size of the aqueous phase in the oil phase is appropriate, it is possible to reduce the off-flavor caused by heating in a cooked food containing a vegetable protein material. The method for measuring the particle size of the aqueous phase is as follows. Obtained by diluting 10 μL of a water-in-oil emulsion composition with 2 mL of hexane and measuring with Zetasizer Nano S (manufactured by Malvern) (temperature: 20° C., equilibration time: 240 seconds, using a glass cell).

In the cooked food of the present invention, the amount of sweetener carried into the cooked food by the aqueous phase is preferably 4 to 1000 ppm. More preferably 4.5 to 900 ppm, 5 to 800 ppm, 10 to 700 ppm, 15 to 600 ppm, 30 to 500 ppm, 50 to 400 ppm, and 50 to 350 ppm. If the amount of sweetener brought into the cooked food by the aqueous phase is appropriate, the off-flavor caused by heating the vegetable protein material can be suppressed without impairing the overall flavor of the cooked food containing the vegetable protein material. can be reduced.

In the heat-cooked food of the present invention, a sweetener may be directly included as a raw material of the heat-cooked food. Some sweeteners are known to have the effect of masking the unpleasant taste of vegetable protein materials, and can be used in combination with the water-in-oil emulsion composition of the present invention as a masking agent and as a substance that imparts a taste sensation. The effects of the present invention can be obtained even if

(Other raw materials)
The cooked food of the present invention can utilize known materials and food additives. For example, vegetables, vegetable oils, starches, seasonings (salt, pepper, sugar, soy sauce, etc.), modified starches, egg yolks, egg whites, emulsifiers, spices, flavors, flavoring agents, masking agents, and other known additives. can be used as appropriate within a range that does not impede the effects of the present invention. For meatless or cooked foods that do not use animal ingredients, plant ingredients should be used.

Specific examples of the heat-cooked food according to the present invention include hamburgers, patties, meatballs, nuggets, meatballs, ham, salami, sausages, gyoza, shumai, meat buns, xiaolongbao, minced meat cutlets, croquettes, frankfurters, American dogs, meat pies, Examples include ravioli, lasagna, meatloaf, cabbage rolls, meat stuffing such as peppers and lotus roots, meat such as minced meat, processed meat-like foods, and processed meat-like foods such as thinly sliced meat such as chashu, grilled meat, and fried chicken. . Further, seasoning liquids for beef bowls, sukiyaki, katsutoji, oyakodon, etc., soup stock for ramen noodles, soups, etc. are also heat-cooked foods according to the present invention. Also included are curry, keema curry, pasta sauce, bases for these sauces, seasoning liquid bases for instant cooking, and powdered and granular soup stock such as Chinese stock and bouillon. These heat-cooked foods include frozen products, refrigerated products, dried products, and retort products. Alternative meat foods, which have been actively developed in recent years, can provide the effects of the present invention to the maximum extent.
Further, the textured vegetable protein material is mainly used in various confectionery products, desserts, cereal foods such as granola, etc., and the effects of the present invention can also be imparted to such foods. Further, powdered vegetable protein materials are mainly used for baked confectionery such as cookies, pies, biscuits, bakery products, etc., and the effects of the present invention can also be imparted to such foods.

Further, the present invention can also be regarded as a cooked food containing a vegetable protein material with reduced off-flavors caused by heating the vegetable protein material. Specifically, it is characterized in that the aqueous phase in which the sweetener is dissolved is dispersed in the oil phase with particle diameters of 50 to 2000 nm.

Furthermore, the present invention can also be considered as a method for producing a heat-cooked food containing a vegetable protein material in which off-flavors caused by heating the vegetable protein material are suppressed. Specifically, it is characterized in that the aqueous phase in which the sweetener is dissolved is dispersed in the oil phase with particle diameters of 50 to 2000 nm.

A specific method of the present invention will be explained.
In the present invention, a sweetener is dissolved in water to prepare an aqueous phase. The type of sweetener used here and the concentration of the sweetener in the aqueous phase are as described above. In addition, an oil phase is prepared, and for the oil phase, all or part of the fats and oils that are raw materials are used in the cooked food containing the vegetable protein material according to the present invention. If necessary, an oil-soluble emulsifier or the like is dissolved in the oil phase.
Next, the obtained aqueous phase is dispersed in an oil phase to prepare a water-in-oil emulsion composition. Various methods can be used for dispersion. Specifically, a high-pressure homogenizer, an ultrasonic emulsifier, or a two-liquid collision type emulsifier, also called a wet jet mill, can be used. By using a suitable emulsification device, a predetermined water-in-oil emulsion composition can be obtained. The general emulsification conditions when using a high-pressure homogenizer are 10 to 30 passes at 30 to 40 MPa. This allows the particle size of the aqueous phase in the oil phase to be 50 to 2000 nm. In addition, when preparing a water-in-oil emulsion composition, if the vegetable oil to be used is solid, the oil or fat can be melted in advance and then the water-in-oil emulsion composition can be prepared.

The water-in-oil emulsion composition is mixed with other raw materials for the cooked food, and the cooked food is prepared by a predetermined method. Hereinafter, embodiments of the invention will be described in more detail with reference to Examples.
In addition, when the water-in-oil emulsion composition is solid at room temperature and is used for processed meat foods or processed meat-like foods, it must be shredded using a RoboCoop, chopper, silent cutter, etc. immediately before preparing these processed foods. It can also be blended by cutting it into small pieces using a machine. There is no particular restriction on the shape of the piece as long as the longest side is 15 mm or less. Specifically, the shape may be a cylinder, a cube, a circle, a semicircle, a polyhedron such as a polygonal pyramid or a polygonal prism, or a slice.

The present invention will be explained in more detail below. In addition, "part" and "%" in the text mean a mass standard unless otherwise specified.

<Study 1> Preparation of water-in-oil emulsion composition Water-in-oil emulsion compositions were prepared according to the formulations in Tables 1-1 to 1-3. The preparation method was as follows. Raw materials classified into a water phase and an oil phase were mixed to prepare an aqueous phase and an oil phase. The oil phase was stirred and the aqueous phase was gradually added thereto to prepare a substantial emulsion. The emulsion was subjected to a high-pressure homogenizer (30 to 40 MPa x 10 to 30 passes) to obtain each water-in-oil emulsion composition. The particle size of the aqueous phase was measured according to the following method.

(Method for measuring particle size of aqueous phase)
10 μL of the water-in-oil emulsion composition was diluted with 2 mL of hexane and measured using Zetasizer Nano S (manufactured by Malvern Co., Ltd.). The measurement conditions were: temperature 20.0°C, equilibration time 240 seconds, use of a glass cell, measurement angle 173°, positioning method: optimal position selection, automatic attenuation selection. The particle size of the aqueous phase of water-in-oil emulsion compositions 1 to 14 was in the range of 84.9 to 510 nm.

(Table 1-1)

(Table 1-2)

・植物油脂Ａは「パームエースＮ」（融点１３℃以下、不二製油株式会社製）を使用した。
・乳化剤は「ポエムＰＲ－１００」（理研ビタミン株式会社製、ポリグリセリン縮合リシノレイン酸エステル、ＨＬＢ：１）を使用した。
・麦芽糖は「マルスターＭＳ７２０Ｎ」（三和澱粉工業株式会社製、麦芽糖水あめ）を使用した。
・ブドウ糖は「Ｄ―グルコース」（和光純薬工業社製）を使用した。
・ショ糖は「グラニュー糖」（和田製糖株式会社製）を使用した。
・果糖は「Ｄ―フルクトース」（和光純薬工業社製）を使用した。
・スクラロースは「スクラロース」（三栄源エフ・エフ・アイ株式会社製）を使用した。
・マルチトースは「レシス」（三菱商事ライフサイエンス株式会社製）を使用した。
・羅漢果抽出物は「サンナチュレＭ５０」（三栄源エフ・エフ・アイ株式会社製）を使用した。
・ステビア／羅漢果混合抽出物は「サンナチュレＭＳＲ」（三栄源エフ・エフ・アイ株式会社製）を使用した。 (Table 1-3)

- As vegetable oil A, "Palm Ace N" (melting point 13°C or lower, manufactured by Fuji Oil Co., Ltd.) was used.
- "Poem PR-100" (manufactured by Riken Vitamin Co., Ltd., polyglycerin condensed ricinoleic acid ester, HLB: 1) was used as the emulsifier.
- Maltose used was "Marustar MS720N" (manufactured by Sanwa Starch Industries Co., Ltd., malt sugar starch syrup).
・D-glucose (manufactured by Wako Pure Chemical Industries, Ltd.) was used as glucose.
- "Granulated sugar" (manufactured by Wada Sugar Co., Ltd.) was used as sucrose.
- "D-fructose" (manufactured by Wako Pure Chemical Industries, Ltd.) was used as fructose.
- "Sucralose" (manufactured by San-Ei Gen FFI Co., Ltd.) was used as the sucralose.
- Maltitose used was "Resis" (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.).
- "Sun Nature M50" (manufactured by San-Ei Gen FFI Co., Ltd.) was used as the Luohan Guo extract.
- As the stevia/Luohanthuo mixed extract, "Sun Nature MSR" (manufactured by San-Eigen FFI Co., Ltd.) was used.

<Consideration 2>
Using a textured soybean protein material, we investigated the effect of suppressing off-flavors caused by retort heating. The preparation method was as follows. According to the formulations in Tables 2-1 to 2-4, textured soy protein material A ("Vegetex SHF" manufactured by Fuji Oil Co., Ltd.) and water were placed in a pot and rehydrated for 1 hour. Each water-in-oil emulsion composition or vegetable oil A, maltose, and sucrose were added to the hydrated textured soybean protein material and mixed. The entire amount of the mixture was filled into a retort bag, and retort sterilized at 121°C for 10 minutes.

(sensory evaluation)
The retort-sterilized samples were eaten, and the "soy odor" and "overall sweetness" were evaluated according to the following criteria, and the average score was calculated. The sensory evaluation was carried out by five experienced panelists, and the evaluation was done by consensus. Those that met the passing quality in both criteria were selected as having a natural overall sweetness and the effect of reducing the off-flavor that occurs when heating soybean protein materials. It was determined that there is. The results are summarized in Tables 2-1 to 2-4.

(Evaluation criteria)
Reference Example 1 containing only vegetable protein material was used as a control and evaluated using the following evaluation criteria.
(About soy odor)
A score of 3 or more was considered passing quality.
1 point: Stronger soybean odor and harshness than Reference Example 1 were felt.
2 points: The same soybean odor and acrid taste as in Reference Example 1 were felt.
3 points: The same soybean odor and acrid taste as in Reference Example 1 were felt, but the intensity was 80% of that in Reference Example 1.
4 points: The same soybean odor and acrid taste as in Reference Example 1 were felt, but the intensity was 50% of that in Reference Example 1.
5 points: The same soybean odor and acrid taste as in Reference Example 1 were felt, but the intensity was 30% or less of that in Reference Example 1.
(About the overall sweetness)
The sweetness felt when eaten was evaluated, and a score of 2 or more was considered a passing quality.
1 point: It had the same sweetness as Reference Example 1, and its strength was 150% or more of Reference Example 1.
2 points: It had the same sweetness as Reference Example 1, and its intensity was 120% or more of Reference Example 1, but at an edible level.
3 points: It had the same sweetness as Reference Example 1, and its strength was in the range of 100% or more and less than 120% of Reference Example 1.

(Table 2-1)

(Table 2-2)

(Table 2-3)

(Table 2-4)

Compared to Reference Example 1, Comparative Example 1, in which water-in-oil emulsion composition 1 containing no sweetener was blended in the aqueous phase, had the same intensity of soybean odor as Reference Example 1. In Examples 1 to 4, in which water-in-oil emulsion compositions 3 to 6 containing a sweetener were blended in the aqueous phase, a reduction in soybean odor was observed, and the intensity was reduced in a dose-dependent manner compared to Reference Example 1. did. The overall sweetness was equivalent to that of Reference Example 1. In Comparative Example 2 in which water-in-oil emulsion composition 2 was blended, a reduction in soybean odor was also observed, but the effect was weak. In addition, we examined the types of sweeteners and found that water-in-oil emulsion compositions containing any of the sweeteners reduced soybean odor without impairing the overall flavor (Examples 5 to 7). ). Among them, fructose and maltose had the strongest effect in reducing soy odor, and maltose was the best. On the other hand, although 10 times the amount of sweetener brought into Example 2 and Example 7 was added directly together with vegetable oil, the soybean odor was the same as in Reference Example 1, and the soybean odor was not reduced. Not observed (Comparative Example 3, Comparative Example 4). There was a tendency for the sweetness to be perceived as stronger than in Reference Example 1. Furthermore, when 30 times the amount of maltose as the sweetener brought in in Example 2 was directly added (Comparative Example 5), the same effect of reducing soybean odor as in Example 2 was observed. However, when directly added, the sweetness was felt to be stronger than in Reference Example 1 and Example 2. Furthermore, when 100 times the amount of maltose as the sweetener brought into Example 2 was directly added (Comparative Example 6), the effect of reducing soybean odor was observed although it was weaker than in Reference Example 1. The sweetness was considerably stronger than that of Reference Example 1.
Further, in contrast to Reference Example 1, in Examples 8 to 11, water-in-oil emulsion compositions 10 to 13 containing sucralose, maltitol, Luo Han Guo extract, and Stevia/Luo Han Guo mixed extract were blended in the water phase. Also, a reduction in soybean odor was observed, and the intensity was 80% or less compared to Reference Example 1. Among them, Luo Han Guo extract was good. The overall sweetness was similar to that of Reference Example 1. Even with different particle sizes, a reduction in soybean odor was observed, and the overall sweetness was also the same (Example 12).

<Study 3> Examination of gyudon style We examined the effect of suppressing off-flavors in gyudon style.

A beef bowl style dish was prepared according to the formulation shown in Table 3. Seasonings, sliced onions, and twice hydrated textured soybean protein material B ("Vege Plus 2900" manufactured by Fuji Oil Co., Ltd.) were added to a pot and heated on a stove until the yield reached 90%. Water-in-oil emulsion composition 4 or vegetable oil B ("Unishort MJ", melting point 26 °C, manufactured by Fuji Oil Co., Ltd.) was added to this and melted in an oven (90 °C x 30 minutes), It was then refrigerated overnight (12 hours at 4°C). 50g of the refrigerated beef bowl style was put into a retort pack and sterilized by retort at 121°C for 30 minutes.
The sensory evaluation method was the same as in Study 2, and Reference Example 2 was used as a control (5 panelists). The results are shown in Table 3.

(Table 3)

In contrast to Reference Example 2, in Example 13, in which water-in-oil emulsion composition 4 was blended, the soybean odor was reduced to 50% of that in Reference Example 2, and the overall sweetness was well balanced.

<Study 4> Study of meatless hamburger steak The effect of suppressing off-flavors in meatless hamburger steak was studied.

A meatless hamburger steak was prepared according to the formulation in Table 4. That is, an emulsion card was prepared first, and textured soybean protein material C ("Apex 650", manufactured by Fuji Oil Co., Ltd.) was prepared by adding 5 times hydration thereto, and textured soybean protein material D ("Apex 350") was prepared by adding 3 times hydration. '', manufactured by Fuji Oil Co., Ltd.), mixed for 1 minute (dial: MIN) with Kenmix (Iko Premier KMM770 (manufactured by Aikosha Seisakusho Co., Ltd.)), and seasonings and spices were added thereto. The mixture was mixed for 30 minutes, onions were added thereto, and the mixture was mixed for 30 seconds. Bread crumbs, starch, sugar, vegetable oil B, and water-in-oil emulsion composition 4 were added thereto and mixed for 30 seconds. The mixed dough was molded into 50 g pieces and baked at 300° C. for 4.5 minutes (core temperature 80° C., steam convection oven (manufactured by Rational Japan Co., Ltd.)). The baked meatless hamburger steak was stored in a refrigerator overnight (4° C., 12 hours) and then stored in a freezer.
The emulsion card was prepared by stirring 4.5 parts of water and 1 part of textured soy protein material (Fujipro FR, manufactured by Fuji Oil Co., Ltd.) at 1500 rpm for 1.5 minutes (RoboCoup (Fuji Oil Co., Ltd.)).・Manufactured by MI Corporation), 1 part of rapeseed oil was added thereto and stirred for 4 minutes, and 1 part of dried egg white was further added and stirred for 1 minute.
In addition, vegetable oil B and water-in-oil emulsion composition 4 were stored in a freezer until used, and before being blended into meatless hamburgers, they were ground into 8 mm square pieces using a Robocoop before use.

(Table 4)

(Flavor evaluation method)
A frozen hamburger steak was heated in a microwave oven (500 watts, 2 minutes), thawed and heated, and then eaten and evaluated. The sensory evaluation was carried out in the same manner as in Study 2, and Reference Example 3 was used as a control (7 panelists). The results are summarized in Table 4.

In contrast to Reference Example 3, in Example 14, in which water-in-oil emulsion composition 4 was blended, soybean odor was reduced to 30% or less of Reference Example 3. Although the overall sweetness was felt to be sweeter than that of Reference Example 3, it was at a level that was enough to be eaten without any discomfort. In Example 15, the sugar content was removed from the formulation of Example 14, but the soybean odor was the same as in Example 14, and the sweetness was at the same level as Reference Example 3, and the overall sweetness was good.

<Study 5> Examination of kamaboko-like foods We examined the effect of suppressing off-flavors in kamaboko-like foods that do not use materials derived from aquatic animals.

First, water-in-oil emulsion composition 15 was prepared using the same preparation method as in Study 1. The composition was 99.86% vegetable oil A, 0.056% emulsifier, 0.014% water, and 0.07% maltose. The particle size of the aqueous phase of water-in-oil emulsion composition 15 was 450 nm. The particle size of the aqueous phase was measured according to the "method for measuring the particle size of the aqueous phase" described in Study 1.
- As vegetable oil A, "Palm Ace N" (melting point 13°C or lower, manufactured by Fuji Oil Co., Ltd.) was used.
- "Poem PR-100" (manufactured by Riken Vitamin Co., Ltd., polyglycerin condensed ricinoleic acid ester, HLB: 1) was used as the emulsifier.
- Maltose used was "Marustar MS720N" (manufactured by Sanwa Starch Industries Co., Ltd., malt sugar starch syrup).

Next, according to the formulation shown in Table 5, vegetable oil A or water-in-oil emulsion composition 15, cold water, powdered soy protein material, and tapioca starch were placed in a RoboCup and stirred and mixed for 2 minutes (rotation speed: 1500 rpm). Thereafter, sugars, seasonings, and salt were added and stirred and mixed for another minute to obtain dough for a kamaboko-like food.
・Powdered soy protein material: “Fuji Pro FM” manufactured by Fuji Oil Co., Ltd.
・Tapioca starch: “RK-08” manufactured by Glico Nutritional Foods Co., Ltd.

The dough of the obtained kamaboko-like food was molded and heated using the following two methods.
<1> The obtained kamaboko-like food dough was filled into a casing tube (φ35 mm) and steamed and heated at 95° C. for 20 minutes to obtain a kamaboko-like food. Thereafter, it was cooled on ice and then stored frozen.
<2> The obtained kamaboko-like food dough was molded to a diameter of 75 mm and a height of 10 mm, and heated at 160° C. for 1 minute and then at 140° C. for 1 minute (continuous frying) to obtain a fried kamaboko-like food.

(Table 5)

(Flavor evaluation method)
The kamaboko-like food obtained in <1> was thawed, eaten, and evaluated. Further, the fried kamaboko-like food obtained in <2> was heated in a microwave oven (500 watts, 2 minutes), thawed and heated, and then eaten and evaluated. The sensory evaluation was performed using the same method as Study 2, and Reference Example 4 was used as a control (6 panelists). The results are summarized in Table 5.

In contrast to Reference Example 4, in the kamaboko-like food of Example 16 containing water-in-oil emulsion composition 15, the soybean odor was reduced to 50% or less of Reference Example 4. The overall sweetness was equivalent to that of Reference Example 4. The same tendency of sweetness as the kamaboko-like food was observed in the fried kamaboko-like food, and the soybean odor was reduced to 30% or less compared to Reference Example 4, and the overall sweetness was equivalent to that of Reference Example 4.

<Study 6> Study of chicken dumplings Chicken dumplings containing soybean protein material were prepared according to the formulation shown in Table 6. That is, an emulsion card was prepared first, minced chicken breast (φ4 mm) was added thereto, and mixed for 1 minute using a Kenmix (dial: MIN). Add 3x hydrated textured soy protein material E ("New Fujinic 52S" manufactured by Fuji Oil Co., Ltd.), seasonings, spices, and salt and mix for 1 minute. Add chopped onions and mix for 30 seconds. Bread crumbs, starch, vegetable oil B or water-in-oil emulsion composition 16 were then added thereto and mixed for 1 minute. The mixed dough was molded into 15 g pieces and steamed at 90° C. for 12 minutes (steam convection oven (manufactured by Rational Japan Co., Ltd.)). The steamed chicken dumplings were left to cool and then stored in the freezer.
Note that water-in-oil emulsion composition 16 was prepared using the same preparation method as in Study 1. Water-in-oil emulsion composition 16 was prepared using the same formulation as water-in-oil emulsion composition 4 except that vegetable oil A in water-in-oil emulsion composition 4 was changed to vegetable oil B. The particle size of the aqueous phase of water-in-oil emulsion composition 16 was 462 nm. The particle size of the aqueous phase was measured according to the "method for measuring the particle size of the aqueous phase" described in Study 1.
The emulsion card was prepared by stirring 4.5 parts of water and 1 part of textured soy protein material (Fujipro FR, manufactured by Fuji Oil Co., Ltd.) at 1500 rpm for 1.5 minutes (RoboCoup (Fuji Oil Co., Ltd.)).・Manufactured by MI Corporation), 1 part of rapeseed oil was added thereto and stirred for 4 minutes, and 1 part of dried egg white was further added and stirred for 1 minute. In addition, vegetable oil B and water-in-oil emulsion composition 16 were stored in a freezer until used, and before being blended into chicken dumplings, they were ground into 8 mm square pieces using a Robocoop before use.
The flavor was evaluated using the same method as in Study 2, and compared with Reference Example 5 (5 panelists). The results are shown in Table 6.

(Table 6)

Regarding chicken dumplings containing chicken meat and textured soy protein material, compared to Reference Example 5, chicken dumplings of Example 17 containing water-in-oil emulsion composition 16 had a soybean odor 50% or less of Reference Example 4. had been reduced to. The overall sweetness was equivalent to that of Reference Example 5.

Claims (13)

Reduction of off-flavors caused by heating vegetable protein materials in a cooked food containing vegetable protein materials, characterized in that an aqueous phase in which a sweetener is dissolved is dispersed in an oil phase with a particle size of 50 to 2000 nm. Method. The method according to claim 1, wherein the concentration of the sweetener in the aqueous phase is 15 to 75% by mass in terms of solid content. The method according to claim 1 or 2, wherein the amount of sweetener carried by the aqueous phase in the cooked food is 4 to 1000 ppm. The method according to claim 1 or 2, wherein the sweetener is one or more selected from the group consisting of maltose, Luo Han Guo extract, glucose, or sucrose. 4. The method according to claim 3, wherein the sweetener is one or more selected from the group consisting of maltose, Luo Han Guo extract, glucose, or sucrose. 5. The method of claim 4, wherein the sweetener is maltose. 6. The method of claim 5, wherein the sweetener is maltose. A cooked food containing a vegetable protein material in which an aqueous phase in which a sweetener is dissolved is dispersed in an oil phase with a particle size of 50 to 2000 nm. The cooked food according to claim 8, wherein the sweetener is one or more selected from the group consisting of maltose, Luo Han fruit extract, glucose, or sucrose. The cooked food according to claim 9, wherein the sweetener is maltose. A method for producing a heat-cooked food containing a vegetable protein material, including the following steps.
(A) A step in which the aqueous phase in which the sweetener is dissolved is dispersed in the oil phase so that the particle size is 50 to 2000 nm.
(B) A step of blending the water-in-oil emulsion composition obtained in step (A) to prepare the processed food. The method for producing a heat-cooked food according to claim 11, wherein the sweetener is one or more selected from the group consisting of maltose, Luo Han Guo extract, glucose, or sucrose. The method for producing a cooked food according to claim 12, wherein the sweetener is maltose.