JP6716616B2 - Liquid seasoning containing granular soy protein processed food - Google Patents
Liquid seasoning containing granular soy protein processed food Download PDFInfo
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- JP6716616B2 JP6716616B2 JP2018007229A JP2018007229A JP6716616B2 JP 6716616 B2 JP6716616 B2 JP 6716616B2 JP 2018007229 A JP2018007229 A JP 2018007229A JP 2018007229 A JP2018007229 A JP 2018007229A JP 6716616 B2 JP6716616 B2 JP 6716616B2
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- 239000007788 liquid Substances 0.000 title claims description 41
- 108010073771 Soybean Proteins Proteins 0.000 title claims description 40
- 235000021067 refined food Nutrition 0.000 title claims description 17
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 16
- 229940001941 soy protein Drugs 0.000 title description 2
- 235000019710 soybean protein Nutrition 0.000 claims description 38
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 235000013555 soy sauce Nutrition 0.000 claims description 21
- 239000004615 ingredient Substances 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000011156 evaluation Methods 0.000 description 27
- 235000019640 taste Nutrition 0.000 description 22
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019600 saltiness Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
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Description
本発明は、液状調味料配合のための粒状大豆たんぱく加工食品の製造法、およびこれを具材として含有する液状調味料に関する。 TECHNICAL FIELD The present invention relates to a method for producing a granular soybean protein processed food for blending a liquid seasoning, and a liquid seasoning containing the same as an ingredient.
大豆たんぱくは優れたたんぱく質源であり、様々な用途に加工され、利用されている。特に、粒状に加工された粒状大豆たんぱくは、肉様の組織を有することから、肉の代替品としてハンバーグや挽肉料理等の調理食品に使用されるほか、肉のそぼろと液状調味料を配合して得る「肉みそ」のような食品において、肉の代替として用いられる場合もある。 Soy protein is an excellent source of protein, which is processed and used for various purposes. In particular, granular soybean protein processed into granules has a meat-like structure, so it is used as a substitute for meat in cooked foods such as hamburgers and minced meat dishes. It is sometimes used as a substitute for meat in foods such as “meat miso” obtained by the above method.
粒状大豆たんぱく加工食品に関しては、その品質を向上させるための工夫が従来なされている。例えば、糖アルコール及び味噌を含む粒状大豆たん白に、加熱処理を施すことで良好な風味を有する粒状大豆たん白加工食品を得る方法（特許文献１）や、大豆たんぱく質含有原料とおからの混合物に酢酸を含む調味液を含有させることで、好適な微生物耐性を有し、かつ肉そぼろに近い好適な風味、香味、食感を付与する方法（特許文献２）などが知られる。 Regarding the granular soybean protein processed foods, conventional measures have been taken to improve the quality thereof. For example, a method of obtaining a granular soybean protein processed food having a good flavor by subjecting a granular soybean protein containing sugar alcohol and miso to a heat treatment (Patent Document 1), a soybean protein-containing raw material and a mixture of okara There is known a method (Patent Document 2) in which a seasoning solution containing acetic acid is added to have a suitable microbial resistance and a suitable flavor, flavor, and texture close to those of meat flesh.
また、粒状大豆たんぱく加工食品を具材として含む液体調味料としては、当該加工食品を特定の水分活性や酸度の液に含有せしめることで、具材の食感を向上させた調味液（特許文献３、４）などが知られる。 Further, as a liquid seasoning containing a granular soybean protein processed food as an ingredient, a seasoning solution in which the texture of the ingredient is improved by adding the processed food to a liquid having a specific water activity or acidity (Patent Document 3, 4) are known.
本発明の課題は、液状調味料に配合するのに適した粒状大豆たんぱく加工食品の製造法を確立することにある。 An object of the present invention is to establish a method for producing a granular soybean protein processed food suitable for incorporation into a liquid seasoning.
このような知見の中で、発明者らはさらに検討を行った結果、粒状大豆たんぱく加工食品の前処理を行う際に、醤油および乳酸を含有する液に浸漬することによって、風味や味のバランスがよく、大豆由来のきな粉様の異味も抑えられ、さらに食感も適当であるというすぐれた性質を有し、液状調味料への配合に適した粒状たんぱく加工食品を得られることを見出し、本発明を完成させた。 In view of such findings, the inventors further conducted a study, and as a result, when preprocessing the granular soybean protein processed food, by dipping it in a liquid containing soy sauce and lactic acid, the balance of flavor and taste was obtained. It was found that a processed protein food of granular form suitable for incorporation into a liquid seasoning can be obtained, which has the excellent properties that the taste of soybean-derived kinako powder is suppressed and the texture is also appropriate. Completed the invention.
本発明の方法で得た粒状大豆たんぱく加工食品は、風味や味のバランスがよく、大豆由来のきな粉様の異味も十分に抑えられ、さらに食感もふっくらとしていて適度な硬さを有し、具材の存在感が感じられるというすぐれた性質を有し、液状調味料への配合に適したものである。 Granular soybean protein processed food obtained by the method of the present invention has a good balance of flavor and taste, sufficiently suppresses the soybean-derived kinako-like off-taste, and has a moderate hardness with a soft texture. It has an excellent property that the presence of ingredients is felt, and is suitable for blending with liquid seasonings.
本発明において用いる「粒状大豆たんぱく加工食品」とは、典型的には「植物性たん白の日本農林規格」（平成２８年２月２４日農林水産省告示第４８９号）に規定される粒状植物性たん白のうち、植物性たん白の主原料が、大豆又は脱脂大豆であるものをいう。例としては、原料として脱脂大豆、大豆粉、豆乳粉末、脱脂豆乳粉末、濃縮大豆たんぱく、分離大豆たんぱくなどから選択される一種以上を用い、これを二軸エクストルーダー等によって組織化し、成形したものを挙げることができる。形状としては、粒状又はフレーク状に成形したものであって、かつ、肉様の組織を有するものである。 The "processed granular soybean protein food" used in the present invention is typically a granular plant defined in "Japanese Agricultural Standards for Plant Proteins" (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016). Among the sex proteins, the main ingredient of the vegetable protein is soybean or defatted soybean. As an example, one or more selected from defatted soybeans, soybean powder, soymilk powder, defatted soymilk powder, concentrated soybean protein, soybean protein isolate, etc. is used as a raw material, and this is organized by a biaxial extruder or the like and molded. Can be mentioned. As for the shape, it is formed into a granular or flake shape and has a meat-like structure.
本発明で用いる粒状大豆たんぱくは、乾燥品、あるいは、冷凍品のいずれを用いてもよいが、乾燥品を用いることが好ましい。また、前記粒状植物性たん白の大きさとしては、あまり大きすぎると前処理用調味液を含ませにくく、あまり小さすぎると肉様の食感が得られ難いことから、長径１〜１５ｍｍであることが好ましく、２〜１０ｍｍであることがさらに好ましい。具体的な市販品としては、日清オイリオグループ株式会社製の「ニューソイミー」、「ニューコミテックス」や、不二製油株式会社製の「ニューフジニック」「フジニックエース」などを挙げることができる。これらの乾燥品は、使用前に任意の成分を含む液（「前処理液」と称する）に浸漬し、戻してから使用されるものである。 The granular soybean protein used in the present invention may be either a dried product or a frozen product, but a dried product is preferred. Further, as the size of the granular vegetable protein, if the size is too large, it is difficult to include the seasoning liquid for pretreatment, and if it is too small, it is difficult to obtain a meat-like texture, and thus the major axis is 1 to 15 mm. It is preferably 2 mm to 10 mm. Specific examples of commercially available products include "New Soimi" and "New Comitex" manufactured by Nisshin Oillio Group Co., Ltd., and "New Fujinic" and "Fujinic Ace" manufactured by Fuji Oil Co., Ltd. .. These dried products are used after being dipped in a liquid containing an arbitrary component (referred to as "pretreatment liquid") before use and returned.
本発明は、粒状大豆たんぱくを、醤油および乳酸を含有する前処理液に浸漬することを特徴とするものである。 The present invention is characterized in that granular soybean protein is immersed in a pretreatment liquid containing soy sauce and lactic acid.
醤油としては、通常の醸造法によって得られたものを使用することができ、濃口醤油、淡口醤油、たまり醤油、再仕込醤油、しろ醤油等から選ばれる１種または２種以上を用いることが可能である。 As the soy sauce, one obtained by a normal brewing method can be used, and one or more kinds selected from dark soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce, white soy sauce, etc. can be used. Is.
また、本発明における前処理液は、食塩濃度１２％（ｗ／ｖ）以下の液であることが好ましい。より具体的には、醤油、乳酸と水を混合し、好ましくは食塩濃度が４％（ｗ／ｖ）以上１２％（ｗ／ｖ）以下、より好ましくは５％（ｗ／ｖ）以上、１０％（ｗ／ｖ）以下となるように調整する。また、有機酸を加える場合は、混合後の液のｐＨが３．０以上５．５以下、より好ましくは３．２以上５．０以下とすることが好ましい。 Further, the pretreatment liquid in the present invention is preferably a liquid having a salt concentration of 12% (w/v) or less. More specifically, soy sauce, lactic acid and water are mixed, and the salt concentration is preferably 4% (w/v) or more and 12% (w/v) or less, more preferably 5% (w/v) or more. Adjust so that it is not more than% (w/v). When an organic acid is added, the pH of the liquid after mixing is preferably 3.0 or more and 5.5 or less, more preferably 3.2 or more and 5.0 or less.
前処理液において、上記範囲よりも食塩濃度が低いか、ｐＨが高すぎる場合には、品質保持性の面でリスクを生じる恐れがある。一方で、食塩濃度が高いか、ｐＨが低すぎると、塩味や酸味が強くなり過ぎて食味に影響を及ぼす場合がある。 If the salt concentration of the pretreatment liquid is lower than the above range or the pH is too high, there is a risk of risk in terms of quality retention. On the other hand, if the salt concentration is too high or the pH is too low, the salty or sour taste becomes too strong, which may affect the taste.
粒状大豆たんぱくを前処理液に浸漬する際には、たとえば、当該前処理液に乾燥粒状大豆たんぱくを５分〜６０分、より好ましくは１０分〜２０分浸漬することにより、水戻しする。水戻しするとき、乾燥粒状たんぱくに対する前処理液の量は、１００ｇの乾燥粒状たんぱく質に対し、２００〜１０００ｍｌとすることが好ましい。
浸漬時間や、乾燥粒状たんぱくに対する前処理液の使用量が十分でないと、粒状大豆たんぱくの中心部まで前処理液が十分に行き渡らず、所期の効果を得られなくなる恐れがある。
When the granular soybean protein is immersed in the pretreatment liquid, for example, the dried granular soybean protein is immersed in the pretreatment liquid for 5 minutes to 60 minutes, more preferably for 10 minutes to 20 minutes to reconstitute with water. At the time of reconstitution with water, the amount of the pretreatment liquid with respect to the dry granular protein is preferably 200 to 1000 ml with respect to 100 g of the dry granular protein.
If the dipping time or the amount of the pretreatment liquid used for the dry granular protein is not sufficient, the pretreatment liquid may not reach the central portion of the granular soybean protein sufficiently and the desired effect may not be obtained.
前処理においては、浸漬中または浸漬後、当該前処理済粒状大豆たんぱくを加熱することができる。加熱条件としては、品温５０〜９０℃で５〜３０分加熱すればよい。 In the pretreatment, the pretreated granular soybean protein can be heated during or after the soaking. The heating conditions may be heating at a product temperature of 50 to 90° C. for 5 to 30 minutes.
このようにして得られた粒状大豆たんぱく加工食品は、各種の食品用途に使用可能である。とくに、液状調味料に具材として配合して例えば肉みそだれなどのようにして用いたときに、すぐれた官能を発揮するものである。配合対象である液状調味料は、任意のたれ類、つゆ類、ソース類などから選ぶことができる。 The granular soybean protein processed food thus obtained can be used for various food applications. In particular, when it is used as an ingredient in a liquid seasoning and used, for example, as meat miso sauce, it exhibits excellent sensory properties. The liquid seasoning to be blended can be selected from arbitrary sauces, sauces, sauces and the like.
以下、実施例を挙げて本願発明を具体的に説明するが、本願発明はこれらによって何ら限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
（実施例１）粒状大豆たんぱく加工食品の前処理法の検討
粒状大豆たんぱくの好ましい前処理法を明らかにするべく、下記のような各処理法によって得た粒状大豆たんぱくを用い、官能評価を実施した。
まず、前処理液として下記表に示す液（１）〜（６）を調製した。乾燥粒状大豆たんぱく質（「ニューソイミーＫ−２０」、日清オイリオグループ製）１００ｇを各液に浸漬し、常温で２０分間静置して、液を浸透させた。その後、６０℃で１５分間加熱した。
(Example 1) Examination of pretreatment method of granular soybean protein processed food In order to clarify a preferable pretreatment method of granular soybean protein, sensory evaluation was performed using granular soybean protein obtained by each of the following treatment methods. did.
First, as pretreatment liquids, liquids (1) to (6) shown in the following table were prepared. 100 g of dried granular soybean protein (“New Soomy K-20”, manufactured by Nisshin Oillio Group) was immersed in each solution and allowed to stand for 20 minutes at room temperature to allow the solution to permeate. Then, it heated at 60 degreeC for 15 minutes.
得られた各種の前処理済粒状大豆たんぱく質について、下記の要領に従い官能評価を実施した。なおすべての評価は、１２名の訓練された社内パネラーによって行った。 The various pretreated granular soybean proteins thus obtained were subjected to a sensory evaluation according to the following procedure. All evaluations were carried out by 12 trained in-house panelists.
（官能評価１・総合評価）
各液で前処理した前処理済粒状大豆たんぱく質の、「保形性」、「前処理液の浸透性」、「風味」、「総合的な嗜好」について評価を行った。それぞれの項目について、液（１）で前処理を行った粒状大豆たんぱく質における評点を３としたときの評点を、保形性および前処理液の浸透性については１（弱い）〜５（強い）、風味および総合的な嗜好については１（好ましくない）〜５（好ましい）として採点し、全パネラーの平均を算出した。結果を下記表に示す。
(Sensory evaluation 1/Comprehensive evaluation)
The pre-treated granular soybean protein pretreated with each liquid was evaluated for "shape retention", "permeability of pretreatment liquid", "flavor", and "overall preference". For each item, the score when the score of the granular soybean protein pretreated with the liquid (1) was set to 3, and the shape retention and the permeability of the pretreatment liquid were 1 (weak) to 5 (strong). , The flavor and the overall taste were scored as 1 (not preferable) to 5 (preferred), and the average of all panelists was calculated. The results are shown in the table below.
上記に示すように、醤油および乳酸を併用する（２）、（３）では、風味や総合的な嗜好の評点が比較的高かった。風味の評価では、（１）醤油、（２）醤油＋乳酸での評価が高かったが、一方で醤油の含有量が多いと塩辛さも強く感じられ、全体的には（３）の醤油＋乳酸＋水が最も味のバランスが良いという評価であった。酢酸を用いた（４）は、総合的な嗜好は比較的良好であったが、風味や保形性においてやや劣っていた。また、クエン酸を用いた（５）では酸味が、ソルビトールを用いた（６）では甘味が強く感じられ、風味や嗜好の評価は低かった。 As described above, in the cases (2) and (3) in which soy sauce and lactic acid were used in combination, the scores of flavor and overall taste were relatively high. In terms of flavor evaluation, (1) soy sauce and (2) soy sauce + lactic acid were highly evaluated, but on the other hand, when the content of soy sauce was high, saltiness was strongly felt, and overall (3) soy sauce + lactic acid. +The water was evaluated as having the best taste balance. The acetic acid (4) had a relatively good overall taste, but was slightly inferior in flavor and shape retention. In addition, citric acid (5) had a sour taste, and sorbitol (6) had a strong sweetness, and flavor and preference were low.
前処理液の浸透性では、浸透圧の高い醤油を用いる（１）、（２）でとくに強かったが、（６）のソルビトールを除くと概ね問題ない範囲であった。粒の保形性では、（２）（３）（５）が比較的良好な評価となった。 Regarding the permeability of the pretreatment liquid, soy sauce having a high osmotic pressure was particularly strong in (1) and (2), but it was within a range where there was almost no problem when sorbitol in (6) was excluded. Regarding the shape retention of the grains, (2), (3) and (5) were evaluated as being relatively good.
（官能評価２・きな粉様異味／具材感の評価）
粒状大豆たんぱく質を用いると、きな粉様の異味を感じ、肉等の代替として不適に感じられる場合がある。また、喫食時の適度な弾力性や具材としての存在感も重要である。そこで、きな粉様異味の強さおよび具材感について評価を実施した。
(Sensory evaluation 2: Kinako-like taste/Evaluation of texture)
When granular soybean protein is used, it may have a kinako-like taste and may be unsuitable as a substitute for meat or the like. In addition, proper elasticity at the time of eating and presence as a ingredient are also important. Therefore, the strength of the kinako-like taste and the texture of the ingredients were evaluated.
きな粉様異味の強さの評価では、それぞれの前処理液で処理した粒状大豆たんぱく質について、下記Ａ〜Ｄの評価基準のいずれかを選択した。 In the evaluation of the strength of the kinako-like taste, any one of the following evaluation criteria A to D was selected for the granular soybean protein treated with each pretreatment liquid.
Ａ：きな粉様の異味がほとんど感じられない。
Ｂ：きな粉様の異味がわずかに感じられるが問題の無い程度である。
Ｃ：きな粉様の異味がやや感じられる。
Ｄ：きな粉様の異味が強く感じられる。
A: Almost no kinako-like taste is felt.
B: Kinako-like off-taste is slightly felt, but there is no problem.
C: Kinako-like taste is slightly felt.
D: Kinako like taste is strongly felt.
同様に、具材性の評価では、それぞれの前処理液で処理した粒状大豆たんぱく質について、下記ア〜オの評価基準のいずれかを選択した。 Similarly, in the evaluation of the material properties, one of the following evaluation criteria A to E was selected for the granular soybean protein treated with each pretreatment liquid.
ア：ふっくらとして適度な硬さがあり、具材の存在感もある大変好ましい食感である。
イ：適度な硬さがあり、具材の存在感のある好ましい食感である。
ウ：食感がやや柔らかく具材の存在感があまりない。
エ：食感が柔らかく具材の存在感がない。
オ：硬すぎる。
A: It is a plump and moderately hard texture, and also has a presence of ingredients, which is a very favorable texture.
B: It has a suitable hardness and a favorable texture with the presence of ingredients.
C: The texture is slightly soft and the presence of ingredients is not so great.
D: The texture is soft and there is no presence of ingredients.
Oh: It's too hard.
評価結果を下記表に示す。表中の数字は、各評価基準を選択したパネラーの人数を示す。 The evaluation results are shown in the table below. The numbers in the table indicate the number of panelists who selected each evaluation criterion.
きな粉様異味の評価では、醤油を多く含む（１）（２）でとくに良好な結果が得られた。（３）、（５）は、（１）（２）ほどではないものの概ね良好な評価であった。（４）は、評点Ｄのパネラーも存在し、（３）（５）よりやや異味が強く感じられる結果となった。ソルビトールを用いた（６）では、評価が大きく分かれ、異味を強く感じるとしたパネラーも半分ほどみられた。 In the evaluation of kinako-like off-taste, particularly good results were obtained with (1) and (2) containing a large amount of soy sauce. Although (3) and (5) were not as good as (1) and (2), they were generally good evaluations. In (4), there were also panelists with a score of D, which resulted in a slightly stronger offensive taste than in (3) and (5). In the case of using sorbitol (6), the evaluation was largely divided, and about half of the panelists who felt that the taste was strong were seen.
具材感の評価では、（３）が最も好ましいと感じる人数が多く、（１）（２）（４）も比較的好ましい結果となった。 In the evaluation of the material feeling, many people felt that (3) was the most preferable, and (1), (2) and (4) were also relatively preferable results.
（官能評価まとめ）
以上の官能評価の結果を総合すると、官能評価１では、（２）醤油＋乳酸、（３）醤油＋乳酸＋水のいずれかが、風味・嗜好においてすぐれ、とくに（３）ではバランスの良い味わいとなっていた。
官能評価２では、きな粉様異味の評価において（１）（２）で評価が高く、（３）（５）はそれより若干劣るが概ね良好な評価結果であった。また具材感の評価においては（３）の評価が高く、（１）（２）（４）も比較的好ましい結果であった。
(Summary of sensory evaluation)
When the results of the above sensory evaluations are summed up, in sensory evaluation 1, either (2) soy sauce + lactic acid or (3) soy sauce + lactic acid + water is excellent in flavor and taste, and particularly (3) has a well-balanced taste. It was.
In the sensory evaluation 2, the evaluation of kinako-like off-taste was high in (1) and (2), and (3) and (5) were slightly inferior to that, but were generally good evaluation results. In addition, the evaluation of (3) was high in the evaluation of the texture of the ingredients, and (1), (2) and (4) were also relatively favorable results.
したがって、醤油と乳酸からなる液（２）、醤油、乳酸と水からなる液（３）で前処理を行ったときに、風味・嗜好の評価がよく、きな粉様異味の抑制や具材感においても良好か、概ね好ましい評価結果となり、きわめてすぐれた官能を有する粒状大豆たんぱく加工食品を得られることが明らかになった。とくに（３）では、塩味の風味バランスもよく、きわめて良好な結果となった。 Therefore, when pre-treated with the liquid (2) composed of soy sauce and lactic acid, or the liquid (3) composed of soy sauce, lactic acid and water, the flavor and taste were evaluated well, and the suppression of kinako-like taste and the texture The evaluation results were good or generally good, and it was revealed that a processed food product of granular soybean protein having an extremely excellent sensory property could be obtained. Particularly, in (3), the flavor balance of saltiness was good, and the result was extremely good.
（実施例２）粒状大豆たんぱく加工食品を使用した液体調味料の配合例
実施例１で得た（２）（３）の前処理済粒状大豆たんぱく質を使用し、下記のような液体調味料を調製した。得られた液状調味料に含まれる粒状大豆たんぱく質は、良好な風味を停止、きな粉様の異味はとくに感じられないばかりでなく、食感はふっくらとして適度な硬さがあり、具材としての存在感が感じられるものであった。
(Example 2) Mixing example of liquid seasoning using granular soybean protein processed food Using the pretreated granular soybean protein of (2) and (3) obtained in Example 1, the following liquid seasoning was used. Prepared. The granular soybean protein contained in the obtained liquid seasoning stops a good flavor, not only does not have a kinako-like taste, but the texture is plump and moderately firm, and it is present as an ingredient. It was a feeling.
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