JP2023179974A - Method for producing swollen textured vegetable protein with good flavor - Google Patents

Abstract

To provide textured vegetable protein with a good flavor, and a method for producing the same.SOLUTION: A method for producing swollen textured vegetable protein includes the step of bringing textured vegetable protein into contact with aqueous solution A which is at 70°C or higher and contains edible salt of 1-2 mass%, to swell it until the degree of swelling reaches 300 to 400 mass%.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a swollen tissue-based vegetable protein with good flavor.

Conventionally, the protein source ingested in meals is animal protein mainly derived from animal meat. On the other hand, in recent years, vegetable proteins have attracted attention as a protein source from the viewpoint of resource efficiency. Among them, soybean protein is one of the most commonly used vegetable proteins in terms of productivity and processability. For example, vegetable protein made by processing soybeans into a tissue-like structure by extruding has a meat-like texture and is used as a meat substitute in minced meat dishes such as minced meat, hamburgers, and meatballs. Furthermore, vegetable proteins have the advantage that they can be stored for long periods of time by drying.

Patent Document 1 describes a method for expressing the fibrous properties of vegetable proteins by extruding raw materials containing soy protein, fats and oils, and starch and then treating them with hot water at 40 to 100°C. Patent Document 2 discloses that dried granular vegetable protein is made to absorb water at a high temperature of 65°C or higher, and then further absorbed at a temperature lower than that by 25°C or more to restore the protein, thereby absorbing water in a short time, and It has been described that it suppresses the breakdown of granular vegetable protein during restoration.

However, although conventional vegetable proteins can be made into meat-like foods in terms of texture by the above-mentioned extruder treatment, etc., the flavor is significantly different from that of meat because of residual odor derived from plants. This tendency is particularly remarkable for vegetable proteins that have been reconstituted after drying.

Patent Document 3 describes that a granular soybean protein processed food immersed in a pretreatment liquid containing soy sauce and lactic acid has little foreign taste and good texture. Patent Document 4 discloses a seasoning containing swollen granular soy protein as an ingredient by adding granular soy protein to a seasoning mixture and soaking it for a while, then adding other ingredients and heating and cooling. It is described that a liquid was produced and that the seasoning liquid had a texture with the presence of ground meat-like ingredients. Patent Document 5 discloses that an oil-in-water emulsion containing edible fats and oils, caseins, and specific polyglycerin fatty acid monoesters and having a specific viscosity is useful as a soybean protein modifier, and that it can be used to improve soybean production. It is described that the flavor of protein can be modified.

Japanese Unexamined Patent Publication No. 62-69952 Japanese Patent Application Publication No. 4-287646 Japanese Patent Application Publication No. 2019-122347 JP2013-42724A Japanese Patent Application Publication No. 2007-117036

The present invention provides a textured vegetable protein with good flavor and a method for producing the same.

The present invention provides the following.
[1] Swollen tissue-like protein comprising the step of bringing the tissue-like vegetable protein into contact with an aqueous liquid A containing 1 to 2% by mass of edible salts at 70° C. or higher, and swelling the tissue to a degree of swelling of 300 to 400% by mass. Method for producing vegetable protein.
[2] The method according to [1], further comprising the step of contacting the swollen tissue-like vegetable protein with an aqueous liquid B at 20° C. or lower.
[3] The method according to [1] or [2], wherein the textured vegetable protein before being brought into contact with the aqueous liquid A has a water content of 2 to 16% by mass.
[4] Any one of [1] to [3], wherein the tissue-like vegetable protein before being brought into contact with the aqueous liquid A has a minimum length across the range of 1 to 15 mm and a maximum length across the range of 5 to 20 mm. The method described in section.
[5] The mass ratio of the tissue-like vegetable protein before contacting with the aqueous liquid A and the aqueous liquid A is 100:100 to 2000, according to any one of [1] to [4]. Method.
[6] Any one of [2] to [5], wherein the mass ratio of the swollen tissue-like vegetable protein before contacting with the aqueous liquid B and the aqueous liquid B is 100:100 to 2000. Method described.
[7] The method according to any one of [2] to [6], wherein the contact time between the swollen tissue-like vegetable protein and the aqueous liquid B is 120 minutes or less.
[8] The method according to any one of [1] to [7], wherein the textured vegetable protein is textured soybean protein.
[9] A method for producing a seasoning liquid containing swollen tissue-like vegetable protein, using the swollen tissue-like vegetable protein produced by the method according to any one of [1] to [8].
[10] The method according to [9], which comprises heating the swollen tissue-like vegetable protein in a seasoning liquid at 80° C. or higher.
[11] The method according to [9] or [10], wherein the seasoning liquid containing swollen tissue-like vegetable protein contains alcohol in an amount of 10% by volume or less based on the volume of the liquid portion.
[12] The method according to any one of [9] to [11], which comprises further retort heating the seasoning solution containing the swollen tissue-like vegetable protein.

The swollen tissue-like vegetable protein provided by the present invention has reduced plant-derived off-flavors and improved flavor, so it has a good flavor and is suitable as a food ingredient.

Plant-derived off-flavors from vegetable proteins can have an undesirable effect on the flavor of foods. When using vegetable protein as a food ingredient, it is common to swell the vegetable protein using water or a seasoning liquid. As described in Patent Documents 3 and 4, the conventional swelling procedure for vegetable proteins involves immersing the vegetable proteins in water or seasoning liquid at around room temperature. However, the swollen vegetable protein obtained by such conventional methods still has a residual odor originating from plants and is insufficient in terms of flavor. Although Patent Documents 1 and 2 describe methods of treating vegetable proteins with hot water, the vegetable proteins processed by these methods are also insufficient in terms of flavor.

The present inventors have discovered that by adjusting the temperature and salt concentration of the liquid used to swell the vegetable protein, it is possible to reduce plant-derived off-odors and improve the flavor of the vegetable protein. In the present invention, an aqueous liquid for swelling vegetable protein contains edible salts at a specific concentration, the aqueous liquid is maintained at a high temperature, and the vegetable protein is brought into contact with the aqueous liquid and swelled to a predetermined degree of swelling. let

That is, the method for producing a swollen tissue-like vegetable protein of the present invention (hereinafter also simply referred to as the method of the present invention) is a method for producing a tissue-like vegetable protein in an aqueous liquid A having a temperature of 70° C. or higher and containing 1 to 2% by mass of edible salts. The method includes a step of bringing the product into contact with and swelling it to a degree of swelling of 300 to 400% by mass. Thereby, it is possible not only to simply swell the textured vegetable protein, but also to reduce the off-flavors derived from plants and improve the flavor. Therefore, according to the method of the present invention, a swollen tissue-like vegetable protein with good flavor can be produced.

The term "textured vegetable protein" as used herein refers to a material that has a textured structure by kneading plant-derived proteins. In detail, it can be specified as follows in accordance with the provisions of Japanese Agricultural Standards 0838:2019: The main raw material is seeds such as soybeans or their defatted products, or powder of grains such as wheat, and additions are made as necessary. It is formed into granules, flakes, or fibers by physical action such as heating and pressure, and has a meat-like tissue structure and has a vegetable protein content of more than 50% by mass. It is something. For example, among the "vegetable proteins" defined in Japan Agricultural Standards 0838:2019, "granular vegetable proteins" and "fibrous vegetable proteins" are included in the textural vegetable proteins in this specification. It will be done. The vegetable protein content in this specification refers to the protein content derived from the main raw material, as defined in Japanese Agricultural Standards 0838:2019, and refers to the value converted to anhydrous content.

Typical examples of the above-mentioned textured vegetable protein are selected from vegetable protein materials such as defatted soybean powder, soybean flour, soymilk powder, defatted soymilk powder, concentrated soybean protein, isolated soybean protein, and wheat gluten as raw materials. One example is one in which one or more types of meat are used and kneaded using an extruder or the like to form a tissue having a meat-like structure. Preferably, the textured vegetable protein is shaped into granules, flakes, fibers, or the like. Such tissue-like vegetable proteins are commercially available and can be used in the method of the present invention. Preferably, a textured soybean protein made from a soybean protein material is used.

The size of the textured vegetable protein used in the method of the present invention is not particularly limited, but if it is too large, the flavor of the swollen textured vegetable protein obtained will be affected due to insufficient impregnation with the aqueous liquid A. If it is too small, the texture may be difficult to feel. Therefore, the tissue-like vegetable protein before being mixed with aqueous liquid A preferably has a minimum length of 1 to 15 mm, more preferably 2 to 12 mm, and a maximum length of 5 to 20 mm, more preferably Preferably it is 7 to 18 mm.

The moisture content of the tissue-like vegetable protein before being brought into contact with the aqueous liquid A is not particularly limited, but it is preferably dry, or the moisture content is preferably 2 to 16% by mass, more preferably 4 to 13% by mass. Mass%. If the water content is too low or too high, it may be difficult to obtain the effects of the present invention. In this specification, the moisture content of a tissue-like vegetable protein is defined as the water content of a sample of the target tissue-like vegetable protein, and the difference in mass between the bone-dried sample and the sample before the bone-dry treatment. It can be calculated as the percentage of the moisture content relative to the mass of the sample before drying.

In the method of the present invention, the tissue-like vegetable protein is brought into contact with an aqueous liquid A at a predetermined temperature to swell it (swelling step). The aqueous liquid A is a solution containing edible salts. The concentration of edible salts in the aqueous liquid A may be 1 to 2% by mass based on the total mass of the liquid, preferably 1.1 to 1.9% by mass, more preferably 1.2 to 1.8% by mass. %. The edible salts may be any salts applicable to foods, and include nitrates, chloride salts, and the like. From the viewpoint of suppressing the influence on the flavor of food, sodium nitrate, sodium chloride, and potassium chloride are preferable. For these salts, edible pure products may be used, or natural ingredients containing the salts may be used. As the solvent for the aqueous liquid A, any aqueous liquid that can be used in foods can be used without limitation, and examples thereof include fresh water, distilled water, tap water, acidic water, alkaline water, and mixtures thereof. When hard water or mineral water is used as a solvent, if the total content of metal ions such as calcium ions and magnesium ions is less than 0.1% by mass, they can be ignored as the amount of edible salts.

The temperature of the aqueous liquid A when brought into contact with the tissue-like vegetable protein may be 70°C or higher, preferably 75 to 95°C. Furthermore, the mass ratio of the tissue-like vegetable protein to the aqueous liquid A before contact with the aqueous liquid A is preferably 100:100 to 2000, more preferably 100:200. ~1000.

For example, the tissue-like vegetable protein and the aqueous liquid A are prepared, and the aqueous liquid A and the tissue-like vegetable protein, which have been adjusted to the above-mentioned temperature, are mixed and brought into contact with each other. The method for contacting is not particularly limited, and for example, a method of immersing the entire tissue-like vegetable protein in aqueous liquid A may be mentioned. Typically, tissue-based vegetable protein is placed in a container filled with aqueous liquid A and brought into contact with it. During the contact, it is preferable to stir the textured vegetable protein and the aqueous liquid A so that they can contact each other efficiently.

The tissue-like vegetable protein is maintained in contact with the aqueous liquid A to swell the tissue-form vegetable protein. At this time, the tissue-like vegetable protein is swollen to a degree of swelling of 300 to 400% by mass, preferably 320 to 380% by mass. Here, the swelling degree of the tissue-like vegetable protein refers to the percentage of the mass of the tissue-like vegetable protein after swelling to the mass of the tissue-like vegetable protein before contacting with the aqueous liquid A.

Until the degree of swelling is achieved, the temperature of the aqueous liquid A is maintained above 70°C, preferably between 75 and 90°C. Preferably, the temperature of the mixture of textured vegetable protein and aqueous liquid is maintained at 70°C or higher, preferably between 75 and 90°C. On the other hand, during or during contact with the tissue-like vegetable protein, the temperature of the aqueous liquid A may drop and become unable to maintain a temperature of 70° C. or higher. Therefore, it is preferable to appropriately heat the aqueous liquid A or the mixture to maintain the above temperature during the contact. For example, the aqueous liquid A may be filled in a container equipped with a heating means and heated, or the container filled with the aqueous liquid A may be heated using a separately prepared heating means such as a gas stove, electric stove, IH stove, heater, etc. I can do it.

The contact time between the tissue-like vegetable protein and the aqueous liquid A is not particularly limited as long as it is a time until the degree of swelling of the tissue-like vegetable protein is achieved, but is preferably 60 minutes or less, more preferably The duration is 5 to 40 minutes. If the contact time is too long, the obtained swollen tissue-like vegetable protein may have an off-taste and odor. The textured vegetable protein swollen to the desired degree of swelling is separated from the aqueous liquid A.

Preferably, the tissue-like vegetable protein swollen in the swelling step is cooled to 20° C. or lower (cooling step). Preferably it is cooled to 2-18°C. The cooling step can further improve the flavor of the swollen tissue-like vegetable protein. Cooling of the swollen tissue-like vegetable protein can be carried out according to conventional methods, such as a method of cooling the vegetable protein in a low-temperature atmosphere, a method of cooling the vegetable protein with air or water, and the like. Among these, water cooling is preferred from the viewpoint of preventing excessive drying of the swollen tissue-like vegetable protein.

In a preferred cooling step, the textured vegetable protein obtained in the swelling step is separated from the aqueous liquid A and then brought into contact with the aqueous liquid B at 20° C. or lower. More preferably, the swollen tissue-like vegetable protein is brought into contact with the aqueous liquid B after 80 seconds and before 400 seconds, preferably after 100 seconds and before 300 seconds after separation from the aqueous liquid A. let In this way, by limiting the time from when the tissue-like vegetable protein is separated from the aqueous liquid A until it comes into contact with the aqueous liquid B, excessive drying of the vegetable protein can be prevented.

The temperature of the aqueous liquid B when brought into contact with the swollen tissue-like vegetable protein may be 20°C or lower, preferably 2 to 18°C. As the aqueous liquid B, any aqueous liquid that can be applied to foods can be used without limitation, and examples thereof include fresh water, distilled water, tap water, acidic water, alkaline water, or a mixture thereof. Aqueous liquid B may be of the same type as the solvent of aqueous liquid A, or may be different. The aqueous liquid B may be prepared before the end of the swelling step. It is preferable that the aqueous liquid B is previously adjusted to the above-mentioned temperature before contacting with the swollen tissue-like vegetable protein. Preferably, during contact with the swollen tissue-like vegetable protein, the temperature of the aqueous liquid B is maintained below 20°C, preferably between 2 and 18°C. During the contact with the swollen tissue-like vegetable protein, the aqueous liquid B or the mixture of the protein and the aqueous liquid B is preferably heated appropriately to maintain the above-mentioned temperature. The means for heating the aqueous liquid B or the mixture is the same as in the case of the aqueous liquid A described above.

The mass ratio of the swollen tissue vegetable protein to the aqueous liquid B before contact with the aqueous liquid B is preferably 100:100 to 2000, more preferably 100:200 to 2000. It is 1000. The method for contacting is not particularly limited, and for example, a method of immersing the entire swollen tissue-like vegetable protein in aqueous liquid B may be mentioned. Typically, the swollen tissue-like vegetable protein is put into a container filled with aqueous liquid B, and they are mixed and brought into contact with each other. During the contact, it is preferable to stir the swollen tissue-like vegetable protein and the aqueous liquid B so that they can come into contact efficiently. The contact time between the swollen tissue-like vegetable protein and the aqueous liquid B is not particularly limited, but is preferably 120 minutes or less, more preferably 10 to 30 minutes. If the contact time is too short, the plant-derived off-odor of the obtained swollen tissue vegetable protein will not be sufficiently reduced, and if the contact time is too long, the obtained swollen tissue vegetable protein will become too soft. The meat-like texture may be lacking.

After the cooling step, the swollen tissue-like vegetable protein is separated from the aqueous liquid B. If the separated swollen tissue-like vegetable protein requires a long time before use, it is preferably stored in a sealable container or the like to prevent it from drying out.

By the above procedure, a swollen tissue-based vegetable protein with a good flavor and reduced plant-derived off-flavors and improved flavor is produced. The produced swollen tissue-like vegetable protein can be eaten as it is, or can be used as a cooking ingredient. The swollen tissue-like vegetable protein has a meat-like texture and can be suitably used as a raw material for foods such as meat substitutes.

In one embodiment, the swollen tissue-based vegetable protein of the present invention is used as a raw material for a seasoning liquid. In the method for producing a seasoning solution containing a swollen tissue-like vegetable protein according to the present invention, a seasoning solution containing the swollen tissue-like vegetable protein as a raw material may be produced according to a conventional method. The type of seasoning liquid is not particularly limited as long as it has fluidity, and includes white sauce, cream sauce, carbonara sauce, meat sauce, oil sauce, tomato sauce, curry sauce, butter sauce, soy sauce sauce, dressing, dip, Examples include soup, sauce, dipping sauce, and bean paste.

The raw materials for the seasoning liquid are not particularly limited other than the swollen tissue vegetable protein, and include, for example, water, soup stock, fondue, milk, eggs, butter, cream, fats and oils, and ingredients (meat, vegetables, beans, grains, etc.) pastes or purees, flour, starch, sugars, salts, seasonings, and additives such as emulsifiers, thickeners, stabilizers, and colorants. Furthermore, it is preferable to use edible alcohol or an alcohol-containing component as the raw material for the seasoning liquid, since this suppresses the plant-derived off-odor of the swollen tissue-like vegetable protein and further enhances the flavor of the seasoning liquid. The content of alcohol in the seasoning liquid containing swollen tissue-like vegetable protein of the present invention is preferably 10% by volume or less, more preferably 0.1 to 10% by volume, even more preferably It is 0.5 to 7% by volume.

When producing a seasoning liquid, the swollen tissue-like vegetable protein may be used as a raw material from the beginning of producing the seasoning liquid, or may be added to a seasoning liquid prepared in advance for use. Preferably, the swollen textured vegetable protein is heated in a seasoning liquid. As a result, the tissue structure of the swollen tissue-like vegetable protein becomes more stable, thereby increasing its elasticity and improving its texture. The heating temperature in the seasoning liquid is preferably 80°C or higher, more preferably 80 to 130°C.

It is preferable to heat the seasoning liquid containing the swollen tissue-like vegetable protein of the present invention in a retort because the odor originating from the plant of the swollen tissue-like vegetable protein contained therein is suppressed and the flavor of the seasoning liquid is further improved. Retort heating of the seasoning liquid may be carried out by a conventional method, for example, the seasoning liquid containing swollen tissue-like vegetable protein may be filled into a heat-resistant container, sealed, and heated at 105 to 130°C for about 1 to 30 minutes. .

The seasoning solution containing the swollen tissue-like vegetable protein of the present invention can be used in the same way as a normal seasoning solution. For example, it may be used to season various foods such as noodles, rice, meat, fish, vegetables, and liquid foods, or may be eaten as a liquid food such as soup. Alternatively, the seasoning solution containing the swollen tissue-based vegetable protein of the present invention may be eaten with further ingredients, toppings, etc. added thereto.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to examples, but the present invention is not limited to the following examples.

(Manufacturing example)
As a textured vegetable protein, granular soy protein products (defatted soybean powder treated with an extruder; protein content 46% by mass, moisture content 6.8% by mass, minimum length across 3 to 11 mm, maximum length across 9 to 18 mm) was used.
As the edible salts, common salt (containing 99.5% by mass of sodium chloride, 0.1% by mass of water, and trace amounts of magnesium chloride and potassium chloride) was used, and 100 g of this common salt was converted into 99.9 g of edible salts.

Aqueous liquid A was prepared by dissolving common salt in distilled water to a concentration of 1.5% by mass as edible salts. Put 1000g of aqueous liquid A into a pot, heat it to 80℃, add 100g of textured vegetable protein, and maintain the temperature at 80℃ while stirring until the textured vegetable protein swells to the degree of swelling shown in Table 1. (swelling step) and removed from the pot to produce a swollen tissue-like vegetable protein.

(Test example 1)
The flavor of the obtained swollen tissue-like vegetable protein was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of the 10 evaluations was determined. The results are shown in Table 1.
(Flavor evaluation criteria)
5 points: There is no odor of vegetable protein at all, the taste is good, and it is very good.
4 points: There is almost no odor of vegetable protein, and the flavor is felt, which is good.
3 points: The smell of vegetable protein is slightly felt, but the flavor is felt.
2 points: The smell of vegetable protein was felt, there was not much flavor, and it was poor.
1 point: The odor of vegetable protein was felt strongly, the taste was not felt, and it was very poor.

Test example 2
Textured vegetable protein was produced in the same manner as in Production Example 1-3, except that the edible salt concentration of aqueous liquid A was changed as shown in Table 2, and evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

Test example 3
Textured vegetable protein was produced in the same manner as in Production Example 1-3, except that the temperature of the swelling step was changed as shown in Table 3, and evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

Test example 4
After performing the swelling step in the same manner as in Production Example 1-3, the obtained swollen tissue-like vegetable protein was separated from aqueous liquid A. After 120 seconds, it was placed in a container containing aqueous liquid B and cooled for 10 minutes. For the aqueous liquid B, 2000 g of distilled water adjusted to the temperature shown in Table 4 was used. The obtained tissue-like vegetable protein was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

Test example 5
200 g of the swollen tissue-based vegetable protein obtained in Production Example 1-3 is blended with 1,000 g of commercially available white sauce (not containing alcohol) as an ingredient to produce a seasoning liquid containing textured vegetable protein (white sauce). did. The obtained seasoning liquid was heated at the product temperature shown in Table 5 for 5 minutes. Furthermore, a portion of the heated seasoning liquid was sealed in a heat-resistant container and heated in a retort at 130° C. for 5 minutes.

The flavor of each of the prepared seasoning liquids containing textured vegetable protein was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of the 10 evaluations was determined. The results are shown in Table 5.

(Flavor evaluation criteria)
5 points: The sauce has no odor of vegetable protein at all, and the flavor of the sauce is very high, which is very good.
4 points: There is almost no odor of vegetable protein in the sauce, and the flavor of the sauce is high, which is good.
3 points: The sauce has a slight odor of vegetable protein, but the flavor of the sauce can be felt.
2 points: The odor of vegetable protein was felt in the sauce, which was poor.
1 point: The sauce had a strong odor of vegetable protein and was very poor.

Test example 6
A seasoning liquid (white sauce) containing textured vegetable protein was produced in the same manner as in Production Example 2-2, except that white wine was blended so that the alcohol concentration was as shown in Table 6. The produced seasoning liquid was evaluated in the same manner as in Test Example 5. The results are shown in Table 6. Note that Table 6 re-lists the results of Production Example 2-2.

Claims (12)

A swollen textured vegetable protein comprising the step of contacting the textured vegetable protein with an aqueous liquid A at 70°C or higher and containing 1 to 2% by mass of edible salts, and swelling the tissue to a degree of swelling of 300 to 400% by mass. manufacturing method. The method according to claim 1, further comprising the step of contacting the swollen tissue-like vegetable protein with an aqueous liquid B at a temperature of 20° C. or lower. The method according to claim 1, wherein the textured vegetable protein before contacting with the aqueous liquid A has a water content of 2 to 16% by mass. The method according to claim 1, wherein the tissue-like vegetable protein before being brought into contact with the aqueous liquid A has a minimum length across 1 to 15 mm and a maximum length across 5 to 20 mm. The method according to claim 1, wherein the mass ratio of the tissue-like vegetable protein and the aqueous liquid A before contacting with the aqueous liquid A is 100:100 to 2000. The method according to claim 2, wherein the mass ratio of the swollen tissue-like vegetable protein and the aqueous liquid B before contacting with the aqueous liquid B is 100:100 to 2000. 3. The method according to claim 2, wherein the contact time between the swollen textured vegetable protein and the aqueous liquid B is 120 minutes or less. 2. The method of claim 1, wherein the textured vegetable protein is textured soybean protein. A method for producing a seasoning liquid containing swollen tissue-like vegetable protein, using the swollen tissue-like vegetable protein produced by the method according to any one of claims 1 to 8. The method according to claim 9, comprising heating the swollen tissue-like vegetable protein in a seasoning liquid at 80°C or higher. 10. The method according to claim 9, wherein the seasoning liquid containing swollen textured vegetable protein contains alcohol in an amount of 10% by volume or less based on the volume of the liquid portion. 10. The method according to claim 9, further comprising retorting the seasoning liquid containing the swollen tissue-like vegetable protein.