Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/225—Texturised simulated foods with high protein content
  • A23J3/227—Meat-like textured foods
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2300/00—Processes
  • A23V2300/16—Extrusion
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2300/00—Processes
  • A23V2300/24—Heat, thermal treatment

Definitions

• the present invention relates to a textured vegetable protein material and a method for producing the same.
• the textured protein material obtained by expanding the texture of the raw material kneaded material using an extruder using plant-derived protein materials such as soybeans and wheat as the main raw material has conventionally been finished with a quality that is close to the elasticity of livestock meat. It is widely used as a raw material for manufacturing processed foods using livestock meat such as hamburgers, meatballs, dumplings, steamed buns, steamed dumplings, mince cutlets, croquettes, minced meat, and the like. In addition, it has become common to directly cook the textured protein material itself and use it as a substitute for meat such as fried chicken or char siu. Also, in recent years, soybean puffs with a light texture have been increasingly used for cereal bars and granola.
• Patent Document 1 a patent application has been filed to create a textured protein material with a distinctive texture by combining a protein raw material with an auxiliary raw material.
• Patent Document 1 a technique of adding oat fiber as an auxiliary material to produce a textured soybean protein material with moderate hardness and a meat-like loose texture and meat-like texture.
• textured vegetable protein materials powder raw materials such as protein raw materials and raw materials containing water are usually introduced into an extruder, kneaded, pressurized and heated, and the raw materials are passed through a die installed at the exit of the extruder under normal pressure. It is extruded, textured, and dried to manufacture.
• Most of the textured vegetable protein materials are in the form of granules, and the granule shapes are broadly classified into two types. There is a granular shape that is used as it is extruded from the die, and a fine shape that is processed using a crusher after being extruded from the die. The former is used to make the final product chewy, and the latter is mainly used to make it soft and juicy.
• the tissue is processed into a film or fiber, creating a new type of protein that has a texture and texture similar to meat or scallops.
• a jacket cooling die called a cooling die
• This manufacturing method has the advantage of being able to produce finer and longer fibers than the above-mentioned expanded textured material.
• lactone is added to reproduce the umami, sweetness, juiciness, and animal odor that are felt in the aftertaste when chewing meat.
• "5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone was added to a final concentration of 2.5*10 -5 % and butyrolactone was added to a final concentration of 2.5*10 -8 %.
• ⁇ -tetradecalactone was added to a final concentration of 5*10 -9 %”, basically isolated substances are used and additives are used.
• the lactone mainly contributes to the aftertaste, even if an isolated substance such as a flavoring agent is used in the textured vegetable protein material, the grainy odor peculiar to the vegetable protein material remains. Therefore, when chewing meat, it becomes difficult to feel the aftertaste of umami and juiciness.
• ⁇ -lactone a method for producing food ingredients rich in it has been reported.
• fatty acids (free acids) liberated by hydrolysis or lipase treatment of lipid-containing organic substances are reacted with lactic acid bacteria belonging to the genus Lactobacillus and microorganisms belonging to the genus Saccharomyces to produce ⁇ - introduces a process for the preparation of a liquid composition resulting in a solution containing dodecalactone and ⁇ -decalactone. Since the raw material obtained by this manufacturing method is also a food material, it can be used as a food material that is not an additive.
• lactones obtained by these manufacturing methods have their off-flavours removed from the ⁇ -lactones by distillation or extraction with ethanol, etc., but since ⁇ -lactones have fruity and peach scents, they leave an aftertaste when chewing meat. Sufficient verification has not been done to reproduce the umami and juiciness that can be felt. In addition, for the same reason as described in paragraph 0010, there is also the problem that the peculiar grain smell of the vegetable protein material remains.
• an object of the present invention is to provide a textured vegetable protein material that has a meat-like flavor and juiciness and does not have the peculiar grain smell of vegetable protein materials.
• the present inventors have found that it is possible to use a microbial fermentation product that has a yeasty odor produced by fermentation and contains ⁇ -lactones and/or ⁇ -lactones.
• the present inventors have found that it is possible to produce a textured vegetable protein material that masks the cereal odor peculiar to vegetable protein and has a meat-like taste and a juicy feeling, thereby completing the present invention.
• the present invention (1) 15 to 100% of a protein containing a fermented product containing ⁇ -lactones and/or ⁇ -lactones, wherein the content of ⁇ -lactones and/or ⁇ -lactones is 1 ppb or more on a weight basis;
• a textured vegetable protein material containing 95% by weight (2) The textured vegetable protein material according to (1), wherein the content of ⁇ -lactones and/or ⁇ -lactones is 5 ppb or more on a weight basis; (3) The textured vegetable protein material according to (1), wherein the content of ⁇ -lactones and/or ⁇ -lactones is 10 ppb or more on a weight basis;
• the textured vegetable protein material according to (1), which is a microbial fermentation product with lactic acid bacteria and/or yeast (5) The textured vegetable protein material according to (2), which is a microbial fermentation product using lactic acid bacteria and/or yeast, (6) The textured vegetable protein material according to (3), which is a microbial
• Production method (12) The method for producing a textured vegetable protein material according to (11), wherein the content of ⁇ -lactones and/or ⁇ -lactones is 5 ppb or more on a weight basis; (13) The method for producing a textured vegetable protein material according to (11), wherein the content of ⁇ -lactones and/or ⁇ -lactones is 10 ppb or more on a weight basis; (14) The method for producing the textured vegetable protein material according to (11), which is a microbial fermentation product using lactic acid bacteria and/or yeast, (15) The method for producing the textured vegetable protein material according to (13), which is a microbial fermentation product using lactic acid bacteria and/or yeast, is.
• the textured vegetable protein material of the present invention contains a microbial fermentation product containing ⁇ -lactones and/or ⁇ -lactones, and the content of ⁇ -lactones and/or ⁇ -lactones is 1 ppb on a weight basis. It is characterized by being a textured vegetable protein material containing 15 to 95% by weight of protein as described above.
• the content of ⁇ -lactones and/or ⁇ -lactones in the textured vegetable protein material is preferably 5 ppb or more, more preferably 10 ppb or more, more preferably 40 ppb or more, more preferably 80 ppb or more.
• lactones in the textured vegetable protein material preferably contain ⁇ -lactones and ⁇ -lactones.
• the protein content in the textured vegetable protein material is preferably 20-93% by weight, more preferably 20-91% by weight, and more preferably 22-90% by weight.
• the protein used in the present invention may be of any origin, but for example, oils such as soybean, pea, mung bean, chickpea, broad bean, rapeseed, cottonseed, peanut, sesame, safflower, sunflower, corn, safflower, and coconut. Proteins derived from grain seeds, and proteins derived from grain seeds such as rice, barley, and wheat can be mentioned. Among the above raw materials, soybean-derived protein materials as described in the Examples and protein materials derived from oily seeds that can be substituted therefor are preferable, and among oily seeds, protein materials derived from beans are more preferable. Moreover, although the form of the protein is not limited, examples thereof include liquid, pulverized protein, extracted protein, concentrated protein, isolated protein and the like.
• the fermented product containing ⁇ -lactones and/or ⁇ -lactones of the present invention is obtained by culturing plant milk with microorganisms and containing 1 ppm or more of ⁇ -lactones and/or ⁇ -lactones in the fermented product.
• Plant milks include soy milk, almond milk, coconut milk, and the like. Also, a composition containing vegetable oils and fats, such as soy milk cream, may be used instead of vegetable milk.
• Vegetable oils include palm oil, coconut oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, moringa oil, sesame oil, and evening primrose. oil and the like.
• the plant milk preferably contains nutrients for the growth of microorganisms, such as sugars, peptides and yeast extracts.
• the fermented product containing ⁇ -lactones and/or ⁇ -lactones is blended so that the content of ⁇ -lactones and/or ⁇ -lactones in the textured protein material is 1 ppb or more on a weight basis.
• Preferably 5 ppb or more, more preferably 10 ppb or more, more preferably 40 ppb or more, more preferably 80 ppb or more, still more preferably 10 to 3000 ppb, 40 to 3000 ppb, 80 to 3000 ppb, 10 to 2500 ppb , 40-2500 ppb, 80-2500 ppb may also be selected.
• the microbial fermentation product containing ⁇ -lactones and/or ⁇ -lactones preferably contains ⁇ -lactones and ⁇ -lactones.
• ⁇ -lactones and/or ⁇ -lactones examples include ⁇ -octalactone, ⁇ -nonalactone, ⁇ -decalactone, ⁇ -undecalactone, ⁇ -dodecalactone, ⁇ -tridecalactone, ⁇ -tetradecalactone, and ⁇ -hexadecalactone. lactones and the like.
• the ⁇ -lactones of the present invention also include ⁇ -octalactone, ⁇ -nonalactone, ⁇ -decalactone, ⁇ -undecalactone, and ⁇ -dodecalactone.
• the amount of ⁇ -lactones and/or ⁇ -lactones of the present invention refers to the total amount of ⁇ -lactones, the total amount of ⁇ -lactones, or the total amount of ⁇ -lactones and ⁇ -lactones.
• GC-MS gas chromatography-mass spectrometry
• Microorganisms used for microbial fermentation include lactic acid bacteria and yeast.
• the fermented product of microorganisms can be fermented with lactic acid bacteria and yeast alone, or can be fermented with lactic acid bacteria and yeast.
• the use of microbial fermented products, including those fermented with yeast has the effect of successfully masking the grainy odor caused by the vegetable protein material due to the yeasty odor. It also has the effect of contributing to imparting a good meat-like flavor and juiciness to the textured vegetable protein material.
• the textured vegetable protein material produced using lactone flavorings which is not produced by yeast fermentation, has a strong cereal odor derived from the vegetable protein material, and gives a meat-like taste and juiciness. can't
• lactic acid bacteria that can hydrate unsaturated fatty acids and produce hydroxylated fatty acids are used.
• Lactobacillus brevis Lactobacillus acidophilus (L. acidophilus), Lactobacillus casei (L. casei), Lactobacillus paracasei (L. paracasei), Lactobacillus gasseri ( L. gasseri), Lactobacillus reuteri, L. delbruekii ssp.bulgaricus, L.
• Lactococcus buchneri Lactobacillus buchneri
• Lactobacillus rhamnosus Lactobacillus helveticus (L.helveticus)
• Pediococcus acidilactici P. acidilactici
• Pediococcus - Pediococcus such as P. pentosaceus
• Streptococcus bacteria such as Streptococcus thermophilus
• Leuconostoc bacteria such as Leuconostoc mesenteroides, or , Lc. lactis, Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp.
• Lactococcus bacteria such as Lactococcus lactis subsp.lactis biovar diacetylactis.
• the yeast includes Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces pombe, Kluyveromyces Kluyveromyces lactis, Kluyveromyces marxianus, Debaryomyces hansenii, Yarrowia lipolytica and the like can be used.
• Typical and non-limiting production examples of microbial fermentation products containing lactones are given below. Fermented plant milk with yeast. If necessary, lactic acid bacteria are added for fermentation. Fermentation with lactic acid bacteria may be performed simultaneously with fermentation with yeast, or lactic acid fermentation may be performed in advance and then fermentation with yeast may be performed. Although the fermentation method is not particularly limited, aerobic fermentation is preferred when yeast is used. After completion of fermentation, acid such as hydrochloric acid, citric acid or lactic acid is added as necessary to adjust the pH to 4.0 or less, and the mixture is heated to 60°C or higher to obtain a fermented product containing lactones. If necessary, the microbial fermentation product containing lactones may be subjected to concentration processing to increase the concentration of lactones to a predetermined concentration. Also, a composition containing vegetable oil may be used instead of vegetable milk.
• textured vegetable protein material in the present invention includes puffed-type textured vegetable protein material and non-puffed-type textured vegetable protein material.
• the puffed-type textured vegetable protein material is produced by using a protein material such as defatted soybean as the main manufacturing material (structuring material), and introducing water, other appropriate materials such as starch, oil, etc. into the extruder. Under the condition that the inside of the device is pressurized and heated, the raw material is kneaded by the screw inside the device, and the kneaded product thus formed is extruded under normal pressure through a hole called a “die” at the outlet of the device to obtain an extrudate. can be obtained by cutting and drying if necessary.
• the puffed-type textured vegetable protein material changes into an extrudate with a puffed texture.
• a textured vegetable protein material produced mainly from defatted soybeans or powdered soybean protein is also called “granular soybean protein” or "puffed soybean”.
• non-puffed type textured vegetable protein materials use protein materials such as defatted soybeans as the main raw materials (structured raw materials), and water and other appropriate raw materials such as starch and oil are introduced into the extruder.
• the raw material is kneaded by the screw in the device, and the kneaded product formed is gradually passed through the outlet of the device through a cooling pipe called a “die”. is extruded after cooling, and the extrudate is cut if necessary and then refrigerated and frozen.
• the non-swelling type textured vegetable protein material becomes a film-like or fibrous structure without being swollen. It changes to an extrudate in a felt state.
• a textured vegetable protein material produced mainly from defatted soybeans or powdered soybean protein is also called "fibrous soybean protein".
• the texturing process for producing the textured vegetable protein material of the present invention is performed using an extruder.
• the extruder generally has a mechanism for feeding, kneading, pressurizing (compressing), and heating the raw material from the raw material supply port through a screw placed inside the barrel, and various A die with a shaped hole is mounted.
• the extruder that can be used is not limited, and one, two, or three or more shafts can be used. Among these, a biaxial extruder can be preferably used.
• the operating conditions for supplying the raw material for producing the textured vegetable protein material to the extruder and extruding it through the die under pressure and heating can be appropriately selected and adjusted based on known conditions.
• the temperature at the tip of the barrel is preferably 100 to 220.degree. C., more preferably 120 to 180.degree.
• the die pressure at the tip of the barrel is preferably 0.01 to 10 MPa, more preferably 0.01 to 4 MPa.
• a cooling die is used as the die installed at the exit of the extruder when producing a non-expanded textured vegetable protein material.
• the shape of the die is preferably circular or rectangular. Since the area of the opening correlates with the flow rate of the extruder, the optimum size can be appropriately set according to the operating conditions. For example, when mass production is desired, it is necessary to increase the opening area, and when desired to obtain a small size, it is necessary to reduce the amount of processing.
• Water is added when supplying the raw material of the textured vegetable protein material to the extruder.
• water is added so that the total water content of the material supplied to the extruder is preferably 20 to 90% by weight, more preferably 25 to 75% by weight. is appropriate.
• the textured vegetable protein material of the present invention may contain oils and fats.
• Fats and oils include palm oil, coconut oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, moringa oil, sesame oil, and evening primrose oil. and medium-chain fatty acid triglycerides, and the use of animal fats and oils such as milk fat, beef tallow, lard, etc., can be exemplified. , hardened fractionated oils, fractionated hardened oils, and processed oils and fats subjected to transesterification and the like can be used.
• the content of fats and oils in the textured vegetable protein material is preferably 0.5 to 7.5% by weight, more preferably 0.5 to 7.0% by weight, still more preferably 0.5 to 6%. .5, 0.5 to 6.0% by weight.
• protein raw material refers to a structured raw material that is introduced into an extruder in order to produce a structured vegetable protein material and that contains protein. Specifically, in one aspect, it is preferable to use a vegetable protein raw material.
• "Vegetable protein raw materials” are protein raw materials derived from plants, such as soybeans, peas, mung beans, chickpeas, fava beans, rapeseeds, cottonseeds, peanuts, sesame seeds, safflowers, sunflowers, corns, safflowers, and coconuts. or protein materials derived from grain seeds such as rice, barley, and wheat.
• the protein material includes pulverized plants, extracted proteins, concentrated proteins, isolated proteins, and the like. Examples thereof include rice glutelin, barley prolamin, wheat prolamin, wheat gluten, full-fat soybean flour, defatted soybean flour, soybean protein concentrate, soybean protein isolate, pea protein isolate, and mung bean protein isolate.
• soybean-derived protein materials as described in the Examples and protein materials derived from oily seeds that can be substituted therefor are preferable, and among oily seeds, protein materials derived from beans are more preferable. preferable.
• the protein raw material used in the present invention is powdery and granular. That is, it can be powdery or granular. However, in the case of granules, it is preferable that the particle size is as small as possible. Preferably, the particle size is 2 mm or less, more preferably 1 mm or less.
• the protein content in the solid content of the protein material is preferably as high as possible in order to satisfy the protein content per solid content in the textured vegetable protein material.
• the protein content in the solid content is 15% by weight or more, preferably 20% by weight or more, more preferably 30% by weight or more, and still more preferably 40% by weight or more, 50% by weight, It can be 60% by weight or more, 70% by weight or more, or 75% by weight or more.
• the protein content can be 95% or less, 92% or less, or 91% or less by weight.
• the protein content is obtained by determining the total nitrogen content in the sample by the Kjeldahl method, multiplying it by a coefficient of 6.25, measuring it as a percentage of the sample, and expressing it in terms of solid content.
• auxiliary materials can be added as the texturing raw material for the textured vegetable protein material of the present invention.
• oils and fats, alkali metal salts such as salt, animal proteins such as egg white and casein, carbohydrates such as starch and polysaccharides, dietary fibers, emulsifiers, flavors, and other known additives may interfere with the effects of the present invention. It can also be added as appropriate within the range that is not required.
• animal protein it is preferable not to include it if it is intended to be a textured vegetable protein material consisting only of vegetable raw materials.
• the mixing ratio of the protein raw material in the manufacturing raw material of the textured vegetable protein material can be appropriately set depending on the desired quality and in balance with other raw materials.
• the protein raw material is blended so that the protein content in the whole raw material is 15 to 95% by weight.
• the protein content may be 20% by weight or more, or 22% by weight or more.
• the upper limit is preferably 93% by weight or less, 91% by weight, or 90% by weight or less.
• the textured vegetable protein material obtained by the present invention has good meat-like taste and juiciness, so it can be used as a meat substitute material, and can be used for products using livestock meat and fish meat and vegetable substitute meat products. can do.
• it can be used as a substitute for meat in processed foods such as hamburgers, meatballs, nuggets, dumplings, meat buns, steamed dumplings, mince cutlets, croquettes, minced meat, and meatballs.
• the textured vegetable protein material of the present invention can be directly cooked and used as a meat-like raw material such as thinly sliced meat such as char siu or snacks.
• the textured vegetable protein material of the present invention can be seasoned for use as a meat substitute material.
• starch, dietary fiber preferably oil raw materials, protein hydrolysates, yeast extracts, flavors, flavor oils, umami seasonings, etc. are combined and added as raw materials and organized. preferably.
• yeast odor was removed by reacting the microbial fermentation product containing ⁇ -lactones and ⁇ -lactones obtained in Production Example 1 with an anionic ion exchange resin and then with a synthetic adsorbent.
• aromatic components such as butanoic acid, propionic acid, benzaldehyde, isovaleric acid, isobutyric acid, 2-pentanone, 2-heptanone and phenethyl alcohol were reduced.
• a fermented microbial product containing lactones was prepared, but in Production Examples 1, 3, 4, and 5, a yeast odor was felt. This is due to the presence of yeast odor derived from yeast fermentation since distillation is not performed as in Patent Document 3.
• Production Examples 1, 3, 4, and 5 have a mixture of peach-like fruit odor and yeast odor, and cannot be said to have a meat-like odor at all.
• Production Example 2 had a weak yeast odor, and a peach-like fruity odor peculiar to ⁇ -lactones was felt stronger than Production Examples 1, 3, 4 and 5. This was confirmed by comparing the lactone perfumes of Comparative Production Examples 1 and 2.
• the raw materials containing the microbial fermentation products containing lactones prepared in Production Examples 1 to 5 were supplied to an extruder to produce a textured vegetable protein material.
• a puffed type textured vegetable protein material and a non-puffed type textured vegetable protein material were produced.
• the lactone-containing microbial fermented product of Production Example 1 was concentrated, and ⁇ -lactones were 112 ppm and ⁇ -lactones were 7 ppm (microbial fermented product containing lactones A), and this concentrated fermented liquid is further adjusted to a concentration of ⁇ -lactones of 30 ppm (microbial fermentation product B containing lactones) or 60 ppm (microbial fermentation product C containing lactones).
• the prepared material was used as a raw material.
• " ⁇ -lactone perfume a" is obtained by concentrating the perfume of Comparative Production Example 1 and adjusting the concentration of ⁇ -lactones to 30 ppm.
• the isolated soy protein (protein content: 90% in terms of solid content) used as a raw material was produced by the method described in Production Example 6.
• the protein content of the defatted soybean used as a raw material was 52% in terms of solid content.
• Example 5 containing 594.8 ppb of lactones (total amount of ⁇ -lactones and ⁇ -lactones), a considerable meat-like taste and juiciness were felt.
• the amount of lactones in Example 3 was 159.3 ppb
• the amount of lactones in Example 4 was From the tendency of 318.6 ppb, it is self-evident that the same effect can be obtained even if it is added more.
• Example 2 In addition, by using isolated soy protein as in Example 2, the cereal smell was felt to be even less. In Examples 1 to 3, the protein content was 40 to 90%, and it was found that the addition of the microbial fermented product containing lactone within this range imparts meat-like taste and juiciness.
• Microbial fermented product a containing lactones "Microbial fermented product b containing lactones”, “Vegetable oil derived from microbial fermented product containing lactones c”, "Microbial fermented product d containing lactones”
• “Lactone-containing microbial fermented product e” is obtained by concentrating the microbial fermented products containing lactones of Production Examples 1, 2, 3, 4, and 5, respectively, and obtaining a ⁇ -lactone concentration of 43 ppm. It is adjusted so as to have the concentration.
• lactone-containing fermented product a lactone-containing microbial fermented product-derived vegetable oil c
• lactone-containing fermented product d lactone-containing fermented product e
• Fermented product b containing lactones had a weak yeast odor.
• microbial fermented product D containing lactones was prepared in the same manner as in Production Example 1 and the concentration of ⁇ -lactones was adjusted to 20 ppm
• microbial fermented product E containing lactones was It was prepared in the same manner as in Production Example 1, and the concentration of ⁇ -lactones was adjusted to 20 ppm.
• ⁇ -lactone perfume b is obtained by concentrating the perfume of Comparative Production Example 1 and adjusted to a concentration of 100 ppm
• ⁇ -lactone perfume b is obtained by concentrating the perfume of Comparative Production Example 2 to a concentration of 100 ppm. It is adjusted.
• a twin-screw extruder was used, and the operation was controlled at 80° C. to 100° C. on the inlet side, 140° C. to 180° C. on the outlet side, and a die pressure of 0.01 to 1 MPa at the tip of the barrel. Water was added so that the water content of the entire raw material was 50 to 70%.
• Extruder A twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used under the following conditions. A cooling die having a rectangular hole shape of 10 mm ⁇ 40 mm and a length of 90 cm was used.
• Example 7 using the microbial fermented product b containing lactones, which was subjected to adsorption treatment to weaken the yeast odor, the other microbial fermented product containing lactones with a strong yeast odor In comparison, I felt that it had a slightly meat-like taste and a weak juicy feeling.
• the textured protein materials (Examples 6, 8, 9, and 10) using microbial fermented products a, d, and e containing lactones and vegetable oil c derived from microbial fermented products containing lactones are uniformly meat-like. I could feel the umami and juiciness. It is thought that this is because the yeast odor masked the grain odor well, and the umami and juiciness were also imparted. From these results, it was found that the microbial fermented product containing lactones, which retains the yeasty odor, imparts a meat-like flavor and juiciness to the non-puffed textured vegetable protein material.
• the fermented product is soymilk cream or fermented fats and oils, lactic acid bacteria and yeast, or fermented with yeast alone, a yeast odor is produced, and the yeast odor masking the grain odor, lactone It was also found that it contributes to the increase in the meat-like umami and juiciness that can be felt depending on the type.
• Example 16 Comparative Example 6
• a seasoned meat substitute material was prepared using a beef-flavored vegetable seasoning. From the studies so far, it has been found that the textured vegetable protein material of the present invention has meat-like taste and juiciness, and can be used as a substitute for meat. In this study, we also decided to use a beef-flavored vegetable seasoning as a raw material for structuring, and to evaluate it as a seasoned meat substitute material.
• the protein raw material, water, oil and fat, and the raw material containing flavoring are introduced into the extruder, kneaded, pressurized and heated, and the raw material is extruded under normal pressure from a cooling die installed at the exit of the extruder. It was organized to obtain an organized product.
• a twin-screw extruder was used, and the operation was controlled at 80° C. to 100° C. on the inlet side, 140° C. to 180° C. on the outlet side, and a die pressure of 0.01 to 1 MPa at the tip of the barrel. Water was added so that the water content of the entire raw material was 50 to 70%.
• Extruder A twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used under the following conditions. A cooling die having a rectangular hole shape of 10 mm ⁇ 40 mm and a length of 90 cm was used. A microbial fermented product containing lactones having a yeast odor was prepared according to the production method of Production Example 1, and concentrated to obtain "Lactone-containing microbial fermented product F". As a result of analysis, the fermented product F containing lactones contained 63 ppm of ⁇ -lactones and 19 ppm of ⁇ -lactones.
• Meat-like taste evaluation 4 A meat-like taste is felt strongly. 3: Meat-like umami is sensed. 2: A little meat-like taste is sensed. 1: No meat-like taste is felt. - Juicy feeling evaluation 4: Juicy feeling is felt strongly. 3: Feel juicy. 2: Juicy feeling is sensed a little. 1: Juicy feeling is not felt.
• Example 16 in which a microbial fermented product containing lactones was added, the result was that a meat-like taste and a juicy feeling were felt, and the taste of the meat substitute material was improved by the microbial fermented product containing lactones. was confirmed.
• the yeast odor produced by fermentation masks the grain odor and contributes to the meat-like umami and juiciness of the lactones.
• the textured vegetable protein material used as a seasoning also contributes to the improvement of the taste.

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