JP7003430B2 - Plant-based cloudy soup base - Google Patents

Description

The present invention relates to a plant-based cloudy soup base.

Generally, soups used in ramen and hot pot dishes are mainly made from livestock bones such as chicken bones and pork bones, and dried fish and shellfish such as dried bonito and dried bonito. A long boiling process is required, which requires time and effort.
On the other hand, from the viewpoint of health consciousness and religion in recent years, there is a need for vegetarians to prefer foods that do not use animal ingredients. When making soups other than animal raw materials, it is necessary to boil various vegetables for a long time, and it is necessary to dispose of vegetable residues after boiling.

Soups include clear soups called chintan soups (eg chicken soup) and soups called bouillon soups that are emulsified and cloudy (eg pork bone soup). It is roughly divided. Normally, when making soup from vegetables, it is a clear hot water soup that does not contain fat, so it is difficult to make a plant-based plain hot water soup that does not contain livestock meat ingredients such as pork bones.
On the other hand, in commercial products, soymilk soup is sold for ramen and hot pot dishes, and the soymilk soup is cloudy. However, this is a mixture of soy milk with chicken bone soup and pork bone soup.

Patent Documents 1 and 2 also provide soymilk soup using soymilk. Soymilk is used for the purpose of imparting a health image, and a technique for suppressing aggregation and yellowness that occurs when soymilk is used in soups is disclosed.

Japanese Unexamined Patent Publication No. 2014-264 Japanese Unexamined Patent Publication No. 2008-167698

Since soymilk soup as in Patent Documents 1 and 2 uses soymilk for the purpose of imparting a health image, the flavor of soymilk can be felt in the foreground, and the taste of the soup cannot be felt as it is. Therefore, when actually applying it to soups such as ramen, it will be essential to use an extract of stewed pork bones and chicken bones together.
An object of the present invention is to provide a vegetable-based cloudy soup base such as plain hot water soup, which has sufficient umami and richness without using animal raw materials such as pork bones, chicken bones, and dried bonito flakes.

As a result of diligent research on the above-mentioned problems, the present inventors have prepared an oil-in-water emulsion containing a specific bean extract, oil and fat, and vegetable oil and vegetable extract to achieve a delicious taste. We have found that a vegetable-based cloudy soup base such as white hot water soup with richness can be obtained, and completed the present invention.

That is, the present invention includes the following inventions.
(1) An oil-in-water emulsified composition containing a bean extract, oil and fat, and a vegetable seasoning that meets the requirements of A) and B) below, and is characterized by being cloudy when in a liquid state. A plant-based cloudy soup base. A) The raw material of the bean extract is beans that have been heat-treated in advance, and B) the lipid content in the bean extract is 15% by mass or less in terms of solid content.
(2) The plant-based cloudy soup base according to (1) above, wherein the heat-treated beans have an NSI (water-soluble nitrogen index) of 15 to 77 in the requirement A).
(3) C) The plant-based cloudy soup base according to (1) or (2) above, wherein the content ratio of the protein to the carbohydrate in the bean extract is 100 to 200% by mass.
(4) C) The plant-based cloudy soup base according to (1) or (2) above, wherein the content ratio of protein to carbohydrate in the bean extract is 1 to 100% by mass.
(5) The plant-based cloudy soup base according to any one of (1) to (4) above, wherein the beans are full-fat soybeans.
(6) The plant-based cloudy soup base according to any one of (1) to (5) above, which does not contain animal raw materials.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a plant-based cloudy soup base having sufficient umami and richness without using animal raw materials such as pork bones and chicken bones.

The vegetable-based cloudy soup base of the present invention is an oil-in-water emulsified composition containing a specific bean extract, oil and fat, and vegetable oil and / or vegetable extract, and is cloudy when in a liquid state. The bean extract is characterized by the fact that the raw material of the bean extract is beans that have been heat-treated in advance, and that the lipid content of the bean extract is 15% by mass or less in terms of solid content. It is a feature. Hereinafter, embodiments of the present invention will be specifically described.

(Raw material for bean extract)
Examples of the raw material of the specific bean extract contained in the plant-based cloudy soup base of the present invention include beans such as soybean, pea, green bean, and mung bean. From an industrial point of view, soybeans or peas are preferred. When soybean is used as a raw material, any of full-fat soybean, partially defatted soybean, and defatted soybean can be used. The lipid content of the full-fat soybean is not particularly limited, but the total fat soybean which has not been extracted usually exceeds 15% by mass in the solid content, and most of them are 18% by mass or more. Since the soybean extract obtained from full-fat soybean has less unpleasant soybean odor, it is easier to exert the flavor improving effect of matcha.

The beans to be used may be left unmilled or may be pre-crushed before extraction with an aqueous solvent. The particle size when the beans are crushed in advance is arbitrary, and may be coarsely crushed or crushed.

(Heat treatment of beans)
It is important that the beans are not raw and have been preheated prior to extraction with an aqueous solvent. In particular, when crushing beans, it is more preferable to perform heat treatment in advance before crushing. The method of heat treatment of beans is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment and the like can be used. Further, it is possible to perform heat treatment after immersion in water and before extraction treatment, but it is more preferable that the heat treatment is performed at a stage before immersion in water.

The degree of heating is preferably such that the extract does not have a burning odor like roasted beans. The degree of heating can be expressed by NSI (water-soluble nitrogen index), which indicates the degree of protein denaturation. The stronger the degree of heating, the more insoluble the protein and the smaller the NSI value. In the present invention, the NSI of heat-treated beans can have a lower limit of 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more, and the like. Further, the upper limit can be 77 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less, and the like. By heating so that the NSI is in such an intermediate range, a bean extract having more excellent umami and richness-imparting effect can be obtained.

The conditions of the heat treatment are not particularly limited because they differ depending on the heat treatment apparatus, and preferably, the NSI may be appropriately set so as to be within the above range. For example, in the case of dry heat heat treatment, the treatment conditions are affected by the manufacturing environment, so it cannot be said unconditionally. The processing conditions may be appropriately selected so as to be within the range, and no particular difficulty is required in determining the processing conditions.

NSI can be expressed as the ratio (mass%) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on a predetermined method, and in the present invention, it is a value measured based on the following method. ..
That is, 100 ml of water is added to 2.0 g of a sample, the mixture is stirred and extracted at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain supernatant 1. Add 100 ml of water to the remaining precipitate again, stir and extract at 40 ° C. for 60 minutes, and centrifuge at 1400 × g for 10 minutes to obtain supernatant 2. Combine supernatant 1 and supernatant 2, and add water to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen (water-soluble nitrogen) recovered as a filtrate to the total nitrogen in the sample is expressed as mass%, which is defined as NSI.

(Bean extract)
The specific bean extract used for the plant-based cloudy soup base of the present invention is a bean extract obtained by extracting the above-mentioned heat-treated beans with an aqueous solvent and having the following composition (hereinafter, this extraction). The substance may be referred to as "the present extract"). The bean extract also includes a fraction, concentration or purification of a specific fraction from the extract from the aqueous solvent.
The lipid content in the present extract is 15% by mass or less, preferably 12% by mass or less, and more preferably 10% by mass or less in the solid content. In the present invention, the lipid content is measured by the acid decomposition method. Water, hydrous alcohol, or the like can be used as the aqueous solvent for extracting the present extract from beans, and water or hydrous ethanol is preferable in food production. The extraction conditions such as the amount of water added, the extraction temperature, and the extraction time when the extract is extracted from beans are not particularly limited. For example, the amount of water added is 2 to 15 times by mass with respect to beans, and the extraction temperature is 20 to 99 ° C. The extraction time may be set from 20 minutes to 14 hours. The extract may be in the form of liquid, solid or powder.

This extract is clearly distinguished from normal soymilk having a high lipid content extracted from whole soybean and defatted soymilk extracted from unmodified defatted soybean, for example, when the raw material is soybean. The present extract typically includes low-fat extracts with a lipid content in the above range extracted from heat-treated beans, and excludes compositions in which fats and oils are artificially mixed with the extracts. is not it. The components other than lipids contained in this extract are water-soluble components, and include some or all of the components such as carbohydrates, proteins, free amino acids, small molecule peptides, minerals, organic acids, isoflavones, and saponins. be. It is not always necessary that the present extract contains a large amount of protein, and as long as the raw material is heat-treated in advance, the present extract also includes aspects such as a soaking solution for beans, a broth, and whey, and is processed into beans. It also includes extracts produced as a by-product during the manufacture of the product.

The mass ratio of protein content to carbohydrate content in this extract is not as high as general soymilk and defatted soymilk, specifically 1 to 200% by mass is good, and more limitedly 1 to 170 mass. % Is preferred, and more preferably in the range of 1 to 150% by mass.
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is a calculated value obtained by subtracting the sum of the contents of lipid, protein and ash from the solid content. Hereinafter, a more specific example of this extract will be shown.

As one form of this extract, heat-treated soybeans, defatted soybeans, etc. are crushed and extracted in water, or crushed in advance and then water is added for extraction, and fibers and lipids are removed by centrifugation or the like. The obtained low-fat extract has a lipid content in the solid content in the above range. As described above, in soymilk obtained by removing okara, which is an insoluble fraction, from a slurry (soybean pulverized liquid) obtained by extraction by a known method, the lipid content in the solid content is higher than the above range, and the mass is 20. % Or more. For a specific method for obtaining such a low-fat extract, the method described in JP-A-2012-16348 and the like can be referred to.

In the case of the low-fat extract, since the protein is extracted to some extent from the raw material, the mass ratio of the protein content to the carbohydrate content is relatively high, about 100 to 200% by mass. However, this range is sufficiently lower than that of normal soymilk and defatted soymilk extracted from undenatured defatted soybeans. Those skilled in the art can arbitrarily select in such a specific range, the lower limit is 120% by mass or more, 130% by mass or more or 140% by mass or more, and the upper limit is 190% by mass or less, 180% by mass or less, 170% by mass. Below, a range of less than 160% by mass, 155% by mass or less, 150% by mass or less, and the like can be selected. When it is desired to reduce the ratio of protein content as much as possible, for example, the high molecular weight protein is removed by ultrafiltration and the permeate is recovered, or the protein is precipitated by pH adjustment and the supernatant is recovered. A method or the like can be used.

As another form of the present extract, the protein is removed from the extract extracted from the beans that have been heat-treated in advance under the condition that the protein is not extracted as much as possible by a known method, or the extract extracted from the beans together with the protein. It is an extract that has been made. Specific names may include soaking liquids, broths, whey, etc., but are not limited to these names. In each case, the protein content ratio to carbohydrate can be lower than that of the above-mentioned form, and can be about 1% by mass or more and less than 100% by mass. Those skilled in the art can arbitrarily select in such a range, the lower limit is in the range of 5% by mass or more and 10% by mass or more or 20% by mass or more, and the upper limit is 90% by mass or less, 80% by mass or less or 70% by mass or less. You can select the range.

The soaking solution or broth of beans after heat treatment is usually obtained by immersing the beans in water as they are without crushing them and boiling them in hot water if necessary. In the case of soybeans, products produced as by-products in the process of manufacturing processed soybean products such as miso, soymilk, tofu, soy sauce, and natto can be used.
For whey, acid is added to a water extract (soy milk) prepared from beans to adjust the pH to 4 to 5, which is near the isoelectric point of protein, and divalent metal salts such as calcium salt and magnesium salt are added to soy milk. A water-soluble image obtained by separating insolubilized proteins by extracting alcohol from beans using a 50-80% alcohol solution, or by adding an acid solution having a pH of 4 to 5 to beans and acid-washing them. Minutes (in this case may be neutralized if necessary). Further, a permeate in which a protein, preferably a protein having a molecular weight cut-off of 500,000 or more or 10,000 or more, is removed by passing the extract through a filtration membrane such as an ultrafiltration membrane is also applicable.

(Fat and oil)
As the fat and oil contained in the vegetable-based cloudy soup base of the present invention, for example, any of vegetable fat and oil and animal fat and oil may be used as long as it is used for food, and for example, rapeseed oil, soybean oil and sunflower. Vegetable oil such as seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, palm oil, palm kernel oil, etc. Examples thereof include animal fats and oils such as fats and oils, milk fats, beef fats, pork fats, fish oils and whale oils, or processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. In the present invention, these fats and oils can be used alone or in combination of two or more.
As one preferable form of the present invention, it is preferable to use vegetable fats and oils instead of animal fats and oils. This makes it possible to produce a pure vegetable plant-based cloudy soup base.

The content of fats and oils in the plant-based cloudy soup base of the present invention is preferably 1 to 30% by mass, more preferably 3 to 20% by mass, as the lipid content including lipids contained in raw materials other than the above fats and oils. It is more preferably to 10% by mass. By adjusting the content of fats and oils within the above range, a richer plant-based cloudy soup base can be obtained.

(Vegetable seasoning)
The vegetable seasoning contained in the plant-based cloudy soup base of the present invention refers to an oil or an extract having a plant flavor. The plant is not particularly limited, but for example, onion, green onion, vermella, basil, garlic, white vegetable, tingen vegetable, cabbage, tomato, celery, perilla, myoga, kaiwaredaikon, okura, asatsuki, wasabi, tade, seri, garlic, fukinoto, etc. Trefoil, bean seedlings, parsley, cressons, mint, pakuchi, ruccola, selva chico, erba buena, carrots, peppers, peppers, cinnamon, mustard, uikyo, cumin, wasabi, ginger, Japanese pepper, Japanese pepper, tamarind, shiitake mushrooms, mushrooms , Cabbage, Japanese pepper, Japanese pepper, vegetables such as lemon and lime, seeds, fruits, mushrooms and the like.
The plant-based oil is an oil containing a plant flavor component, and includes a plant-based seasoning oil. The plant-based extract is a water-soluble extract containing a flavor component of a plant.

The content of the vegetable seasoning in the plant-based cloudy soup base of the present invention can be appropriately adjusted depending on the type of the seasoning, and is not particularly limited, but can be, for example, 0.1 to 20% by mass.

(Other raw materials)
The plant-based cloudy soup base of the present invention can contain raw materials other than the above-mentioned specific bean extract, fats and oils, and vegetable seasonings. Examples thereof include starch, dextrin, oligosaccharides, thickeners, sweeteners, acidulants, emulsifiers, soymilk, soybean flour, water and the like. The plant-based cloudy soup base of the present invention can use only plant-derived raw materials without using any animal-derived raw materials. This also makes it possible to obtain a pure vegetable cloudy soup base.

(Oil-in-water emulsified composition)
The plant-based cloudy soup base of the present invention is an oil-in-water emulsified composition in which the above-mentioned aqueous raw material and oil-based raw material are uniformly mixed and emulsified.

(Characteristics)
The plant-based cloudy soup base of the present invention is characterized by being cloudy when in a liquid state. The plant-based cloudy soup base can take any form such as liquid, solid, powder, and paste. In the case of a solid or powder, it is sufficient that it becomes cloudy when it is dissolved in water to make it a liquid state. Here, the "white turbidity" in the present invention means a turbid state, which is typically white, but is not necessarily limited to the white turbid state because it depends on the raw material added to the soup base.

(Plant-based cloudy soup base)
The "plant-based cloudy soup base" of the present invention will be described.
In the present invention, the "vegetable soup base" refers to a soup base in which vegetable raw materials such as bean extracts and vegetable oils and fats are used as part or all of the raw materials. That is, it means a soup base containing a vegetable raw material, and animal raw materials such as chicken bones and pork bones may be contained as a part of the raw material. In particular, a plant-based soup base in which 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more or 90% by mass or more of all raw materials excluding water is a vegetable raw material is preferable, and all raw materials excluding water are further preferable. A plant-based soup base (pure vegetable soup base), which is a vegetable raw material, is preferable.
"Soup base" is the basic ingredient for making soup for ramen and hot pot dishes.
Various raw materials can be added to the plant-based cloudy soup base of the present invention to produce various foods or soups used in the foods. Various foods include soup drinks such as corn soup and potage soup, noodles such as ramen, udon, soba, pasta, pho, laxa, and marla noodles, hot pot dishes, rice such as risotto and pilaf, gratin and curry. Can be mentioned.

Hereinafter, embodiments of the present invention will be described in more detail with reference to Examples and the like. In the following, "%" and "parts" shall mean "mass%" and "parts by mass" unless otherwise specified.

(Test Example 1) Preparation of plant-based cloudy soup base Four points of full-fat soymilk, low-fat soymilk, skim-fat soymilk powder, and soybean whey were prepared as test samples as shown in Table 1.

(Table 1)

In 45 parts of the sample of each test group, 5 parts of palm fractionated oil, 4 parts of vegetable extract (manufactured by Yakitsu Fisheries Chemical Industry Co., Ltd.), and 46 parts of water are mixed while controlling the temperature to 60 ° C. to make 100 parts of the emulsion. The mixture was prepared, sterilized by heating with UHT sterilization, homogenized with a homogenizer, and then cooled to prepare a vegetable soup base. Each of the obtained soup bases was cloudy and looked like plain hot water soup in appearance.

We asked 10 in-house taste panelists to sample the soup bases obtained in each test group 1 to 4, and conducted a sensory evaluation of the flavor (umami, richness, balance) according to the following evaluation criteria and scored. I got it.

(Evaluation criteria)
・ Umami 5 points: Very good (feels very strong and delicious)
4 points: Good 3 points: Normal 2 points: Slightly bad 1 point: Bad (almost no umami)

・ 5 points of richness: Very good (feels very strong and rich)
4 points: Good 3 points: Normal 2 points: Slightly bad 1 point: Bad (almost no richness is felt)

・ Balance 5 points: Very good (very good flavor balance)
4 points: Good 3 points: Normal 2 points: Slightly bad 1 point: Bad (bad flavor balance)

The average score of each panelist was calculated. And from the average value
A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 2.5 points or more and less than 3.5 points D: 1.5 points or more and less than 2.5 points E: less than 1.5 points Evaluation was performed on a scale of 5 and all evaluation items were rated as C or higher as acceptable quality. The results are shown in Table 2.

(Table 2)

As described above, when low-fat soymilk or soybean whey obtained from soybeans that have been heat-treated in advance is used, sufficient taste and richness are enhanced without using pork bones or chicken bones, and a well-balanced soup base is obtained. Obtained. On the other hand, when full-fat soymilk or skim-fat soymilk that had not been heat-treated in advance was used, the taste was lacking and the flavor balance was poor.

(Example 1) Ramen (noodles) soup A ramen soup was prepared by mixing 3 parts of a cloudy soup base, 1 part of salt sauce, and 6 parts of water in the test group 1. The obtained ramen soup was cloudy and had sufficient umami and richness, and when eaten with ramen, the appearance and flavor were comparable to those of plain hot water soup.

(Example 2) Dashi stock for pots 4 parts of cloudy soup base, 3 parts of white miso, and 2 parts of water in Test Group 1 were mixed to prepare soup stock for pots. Vegetables were added to the obtained broth to prepare a vegetable pot. The quality was rich in umami with the flavor of vegetables.

By using the plant-based cloudy soup base of the present invention, various soups such as ramen and hot pot dishes using a large amount of vegetable raw materials can be easily prepared, and pure vegetable soups can also be prepared. ..

Claims (6)

An oil in water containing a bean extract, an edible oil or fat , and a vegetable seasoning which is an oil or extract having a plant flavor and having a lipid content of 1 to 30% by mass, which meets the requirements of A) and B) below. A plant-based cloudy soup base, which is a type emulsified composition and is characterized by being cloudy when in a liquid state.
A) The raw material of the bean extract is beans that have been heat-treated in advance.
B) The lipid content in the bean extract is 15% by mass or less in terms of solid content. The plant-based cloudy soup base according to claim 1, wherein the heat-treated beans have an NSI (water-soluble nitrogen index) of 15 to 77 in the requirement A). C) The plant-based cloudy soup base according to claim 1 or 2, wherein the content ratio of the protein to the carbohydrate in the bean extract is 100 to 200% by mass. C) The plant-based cloudy soup base according to claim 1 or 2, wherein the content ratio of the protein to the carbohydrate in the bean extract is 1 to 100% by mass. The plant-based cloudy soup base according to any one of claims 1 to 4, wherein the beans are full-fat soybeans. The plant-based cloudy soup base according to any one of claims 1 to 5, which does not contain animal raw materials.