WO2023166684A1 - Plant protein flavor-improving agent, plant protein physical property–improving agent, and food or beverage product containing plant protein flavor-improving agent and plant protein physical property–improving agent - Google Patents

Plant protein flavor-improving agent, plant protein physical property–improving agent, and food or beverage product containing plant protein flavor-improving agent and plant protein physical property–improving agent Download PDF

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WO2023166684A1
WO2023166684A1 PCT/JP2022/009222 JP2022009222W WO2023166684A1 WO 2023166684 A1 WO2023166684 A1 WO 2023166684A1 JP 2022009222 W JP2022009222 W JP 2022009222W WO 2023166684 A1 WO2023166684 A1 WO 2023166684A1
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protein
vegetable protein
improving agent
food
plant protein
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PCT/JP2022/009222
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French (fr)
Japanese (ja)
Inventor
明音 五十嵐
麻美 小島
典子 酒井
満 藤野
庸良 室永
友香 駒沢
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株式会社 武蔵野化学研究所
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Priority to PCT/JP2022/009222 priority Critical patent/WO2023166684A1/en
Publication of WO2023166684A1 publication Critical patent/WO2023166684A1/en

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    • 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
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

Definitions

  • the present invention relates to a vegetable protein flavor improving agent, a vegetable protein physical property improving agent, and a food or drink containing the same.
  • Food and drink containing legumes such as soybeans, barley such as wheat, and cereals such as rice are rich in vegetable protein and have high nutritional value.
  • Patent Documents 2 and 3 Techniques using trehalose for such foods and drinks are known (Patent Documents 2 and 3), and only the taste and odor are described, but the measurement of physical properties is not mentioned. It is not even clear if it has improved.
  • an object of the present invention is to provide a technique for improving the flavor and physical properties of foods and drinks that use vegetable protein to increase the palatability.
  • the present inventors have made intensive studies to solve the above problems, and found that one or more selected from the group consisting of lactic acid, its metal salts, and alanine is the flavor of food and drink using vegetable protein.
  • the present inventors have completed the present invention based on the discovery that the properties can be improved.
  • the present invention is a vegetable protein flavor improving agent characterized by containing one or more selected from the group consisting of lactic acid, its metal salts, and alanine as active ingredients.
  • the present invention is a vegetable protein physical property improving agent characterized by containing one or more selected from the group consisting of lactic acid, its metal salts, and alanine as active ingredients.
  • the present invention is a food or drink characterized by containing vegetable protein and one or more selected from the group consisting of lactic acid, its metal salts, and alanine.
  • the flavor improver and physical property improver for vegetable protein of the present invention improve the flavor of vegetable protein such as bitterness, grassy odor and off-flavour, and physical properties such as breaking strength, brittleness and elasticity, thereby improving palatability. can be high.
  • the food and drink of the present invention contain vegetable protein, they are highly palatable and can be ingested on a daily basis.
  • FIG. 10 shows the results of breaking strength analysis of soybean hamburgers of Test Example 7.
  • FIG. 10 is a diagram showing the results of analysis (bitterness/off-flavour) of the soybean hamburger steak of Test Example 2 using a taste sensor.
  • FIG. 10 is a diagram showing the results of analysis (complex taste/ripened taste) of the soybean hamburger of Test Example 2 using a taste sensor.
  • Fig. 12 is a diagram showing the results of volatile component analysis of soy protein in Test Example 12 (upper: soy protein/no addition group, lower: soy protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.).
  • Fig. 12 is a diagram showing the results of volatile component analysis of soy protein in Test Example 12 (upper: soy protein/no addition group, lower: soy protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.).
  • FIG. 2 shows the results of volatile component analysis of pea protein in Test Example 12 (upper: pea protein/no addition group, lower: pea protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.).
  • Fig. 3 is a diagram showing the results of volatile component analysis of broad bean protein in Test Example 12 (upper: broad bean protein/no addition group, lower: broad bean protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.).
  • Fig. 3 is a diagram showing the results of volatile component analysis of broad bean protein in Test Example 12 (upper: broad bean protein/no addition group, lower: broad bean protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.).
  • Fig. 3 is a diagram showing the results of volatile component analysis of broad bean protein in Test Example 12 (upper: broad bean protein/no addition group
  • FIG. 2 is a diagram showing the results of volatile component analysis of brown rice protein of Test Example 12 (upper: brown rice protein/no addition group, lower: brown rice protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.).
  • the vegetable protein flavor improving agent of the present invention contains, as an active ingredient, one or more selected from the group consisting of lactic acid, its metal salts, and alanine.
  • metal salts of lactic acid include calcium lactate, sodium lactate and potassium lactate.
  • Commercially available lactic acid, calcium lactate, sodium lactate, potassium lactate, and alanine can be used in the form of DL-, D-, and L-forms without particular limitations.
  • lactic acid, calcium lactate, sodium lactate and potassium lactate are preferred, and calcium lactate, sodium lactate and potassium lactate are more preferred.
  • the vegetable protein flavor improving agent of the present invention is added with 1 selected from the group consisting of lactic acid, its metal salts, and alanine. Seeds or two or more may be added to contain 0.01 to 10% by mass (hereinafter simply referred to as "%") of the vegetable protein.
  • % 0.01 to 10% by mass
  • the vegetable protein's bitterness, grassy odor, off-taste, and other flavors are enhanced. can be improved.
  • vegetable protein refers to those containing plant-derived protein contained in plants.
  • this vegetable protein for example, not only "vegetable protein” specified in Japanese Agricultural Standards (JAS) 0838 (Ministry of Agriculture, Forestry and Fisheries Notification No. 679 on August 19, 2019), but also beans Alternatively, cereal powder, beans or cereal milk, and the like can be mentioned.
  • JS Japanese Agricultural Standards
  • "vegetable protein” is defined as a product that has been processed to increase the protein content by processing seeds and nuts for oil extraction such as soybeans or their defatted products, or grain powders such as wheat (main raw material). It gives functions such as gel formation, emulsification, or chewiness by physical action such as heating and pressure, and is molded into powder, paste, granules or fibers, and the vegetable protein content (mainly The protein content derived from the raw material, the value converted to anhydride) exceeds 50%, or the above ingredients include edible oils and fats, salt, starch, quality improvers, emulsifiers, antioxidants, Colorants, fragrances, seasonings, etc.
  • the beans used as raw materials are seeds for oil extraction such as soybeans
  • the beans targeted by the present invention are not limited to seeds for oil extraction.
  • the protein content can be measured by a known method such as the Kjeldahl method, as described in this standard.
  • Separated protein is, for example, protein that is separated from defatted beans.
  • Extracted protein is, for example, water-extracted from defatted beans and dried.
  • Concentrated protein is made by washing defatted beans with a solvent so as not to elute the protein, removing sugars, odorants, coloring substances, etc. contained in the beans, and increasing the protein content. It is then dried.
  • protein content For example, if defatted soybeans are the main raw material, isolated protein is 93-97%, extracted protein is 50-60%, and concentrated protein is If present, it has a protein content of 60-70%.
  • the above “vegetable protein” can be further divided into powdered vegetable protein, pasty vegetable protein, granular vegetable protein, and fibrous vegetable protein.
  • Powdered vegetable protein is dried and powdered from "vegetable protein", and the particles pass through a test sieve with an opening of 500 ⁇ m specified in JIS Z 8801-1. and a granulated product.
  • Paste-like vegetable protein is paste-like or curd-like "vegetable protein”.
  • Granular vegetable protein is "vegetable protein” that has been shaped into grains or flakes and has a meat-like texture.
  • the fibrous vegetable protein is a type of "vegetable protein” formed into fibrous form and having a meat-like structure.
  • the presence or absence of defatting, the operation for increasing the protein content, the shape, etc. can be used alone or in combination as appropriate.
  • soybeans and wheat as the main raw materials, they are not limited to these.
  • grains such as rice (including brown rice), millet, millet, barnyard millet, oats, corn and rice bran can also be used. Cereals are sometimes considered to include legumes, but as used herein, grains do not include legumes.
  • those derived from beans or grains are preferable.
  • those derived from soybeans, peas, and fava beans are more preferable.
  • those derived from cereals those derived from brown rice are more preferable.
  • the above beans or cereal powder is obtained by pulverizing defatted or non-defatted beans or cereals into powder. Specifically, defatted soybean flour, kinako (roasted soybean flour), brown rice powder, rice flour, pea powder, faba powder, and the like are used.
  • the milk of beans or cereals is a filtrate obtained by adding water to defatted or non-defatted beans or cereals, grinding, and filtering, and has a solid content of, for example, about 7%.
  • soy milk derived from soybeans
  • pea milk derived from peas
  • soy milk is preferred, and soy milk is more preferred.
  • the above vegetable proteins can be used singly or in combination of two or more.
  • the vegetable protein described above can also be combined with a commercially available plant-derived alternative to animal protein.
  • the vegetable protein physical property improving agent of the present invention contains one or more selected from the group consisting of lactic acid, its metal salts, and alanine as active ingredients. It contains as The metal salt of lactic acid, the content as an active ingredient, and the vegetable protein that improves the physical properties are the same as those of the vegetable protein flavor improver of the present invention.
  • the vegetable protein physical property improving agent of the present invention is obtained by combining one or more selected from the group consisting of lactic acid, its metal salts, and alanine in the above amounts with the vegetable protein. Physical properties such as breaking strength, brittleness and elasticity of white can be improved.
  • the flavor improving agent for vegetable protein and the physical property improving agent for vegetable protein of the present invention can contain other food materials, if necessary, to the extent that the flavor and physical properties are not impaired.
  • food materials include yeast extracts, nucleic acid-based seasonings, saccharides, polysaccharide thickeners, animal proteins, and the like.
  • the food and drink containing is excellent in the flavor and physical properties of the vegetable protein.
  • Food and drink are not particularly limited as long as they contain the vegetable protein described above.
  • Specific examples of food and drink include soybean flour, soymilk, tofu, processed soybean products (soybean hamburgers), bean curd refuse, red bean paste, pasta, snacks, etc., which are made from peas, and fava beans.
  • Meat-like processed foods, vegetable seafood, and other foods and drinks containing vegetable protein derived from beans such as red bean paste made from adzuki beans are exemplified.
  • vegetable proteins derived from cereals include, for example, rice (cooked rice) made from rice, bread, noodles, cereals, dumpling skins, etc., and rice (cooked rice) made from brown rice.
  • the food and drink may be a food and drink that partially contains the above-described vegetable protein-containing food and drink.
  • Specific food and drink products include tofu hamburgers, kamaboko pastes, soy milk, pasta (pasta sauce), tuna, and the like.
  • food and drink examples include, but are not limited to, beef, pork, and chicken.
  • the fish meat is not particularly limited, but examples thereof include walleye pollack, rays, sharks, lizards, guji, tuna, and bonito.
  • Food and drink containing vegetable protein and livestock meat include, for example, hamburgers containing minced meat and defatted soybean processed products, fried chicken, meat buns, steamed dumplings, and meat dumplings.
  • Food and drink products containing vegetable protein and fish meat include, for example, fish paste products such as boiled fish paste containing vegetable protein and fish meat, fish sausages, and flakes.
  • the above-described food and drink may contain one or more selected from the group consisting of lactic acid, its metal salts, and alanine at any stage of cooking or processing in a normal food and drink manufacturing method.
  • the method of incorporating one or more selected from the group consisting of lactic acid, its metal salts, and alanine in food and drink is not particularly limited, but it may be used as a powder or after being made into an aqueous solution, for example, by spraying, immersing, or kneading. and the like, preferably by spraying or kneading to include in the food or drink.
  • Vegetable protein Extracted or concentrated protein from soybeans, soymilk from soybeans Active ingredients: Lactic acid, calcium lactate, sodium lactate, potassium lactate, alanine
  • Vegetable protein Isolated protein from beans other than soybeans, extracted protein , concentrated protein, soymilk of beans other than soybeans, vegetable protein derived from cereals Active ingredients: calcium lactate, sodium lactate, potassium lactate, alanine When combined with protein, calcium lactate, sodium lactate, and potassium lactate were confirmed to have the effect of suppressing the grassy smell of legumes. confirmed.)
  • Vegetable protein soy protein isolate Active ingredients: sodium lactate, potassium lactate, alanine is more juicy.
  • Vegetable protein Protein extract or protein concentrate from soybeans Active ingredients: Calcium lactate, sodium lactate, potassium lactate, alanine
  • Vegetable protein Isolated protein from beans other than soybeans, protein extract, protein concentrate, grains
  • Vegetable protein derived Active ingredients Calcium lactate, sodium lactate, potassium lactate, alanine
  • Vegetable protein Soy protein isolate Active ingredients: Sodium lactate, potassium lactate, alanine When combined, it makes it more moist and reduces the poor adhesion that crumbles and is brittle.Calcium lactate improves the texture and brings it closer to a meat-like texture.
  • Example 1 Production of soy hamburgers After adding the additives shown in Table 2 to the soybean hamburger base having the formulation shown in Table 1, the mixture was kneaded by hand for 5 minutes in the same manner as a normal hamburger. 200 g of the mixture was weighed out, the air was removed, and the mixture was packed in a mold with a diameter of 8.5 cm and molded to produce a soybean hamburger steak by standardizing the operation.
  • Test example 1 Soy hamburger sensory test The soybean hamburger steaks of test groups 1 to 8 obtained in Example 1 were baked on a hot plate at 200° C. for 5 minutes on each side, and then allowed to cool to room temperature. This soybean hamburger was eaten by 10 panelists and evaluated according to the first criteria for grassy smell and juiciness. The results are shown in Table 3. The results of free evaluation of flavor, texture, etc. are also shown.
  • Test example 2 Analysis of soy hamburger by taste sensor: The soybean hamburger produced in Example 1 was measured using a taste recognition device TS5000Z (manufactured by Intelligent Sensor Technology Co., Ltd.) at the Taste and Aroma Strategic Research Institute. Among them, the bitterness and rough taste of calcium lactate in test group 5 (Fig. 2) and the complex taste and aged taste of sodium lactate in test group 6 (Fig. 3) are shown.
  • TS5000Z manufactured by Intelligent Sensor Technology Co., Ltd.
  • each hamburger was diluted 5 times with pure water at 60°C and pulverized and mixed in a blender. Next, the mixture was centrifuged at 3,000 rpm for 10 minutes, filtered through a non-woven fabric after cooling, and oil and fat were removed with an oil-removing sheet to obtain a sample.
  • the soybean protein used as the raw material has a reduced bitterness and off-flavour, and is comparable to the hamburger of test group 2. It was found that when sodium lactate and potassium lactate were used, the hamburger steak of Test Group 2 had a complex taste and aged taste comparable to those of the hamburger steak.
  • Example 2 Preparation of soy milk: The additives shown in Table 4 were weighed against non-adjusted soymilk (solid content of 9% or more). It was prepared uniformly by sufficiently stirring with a stirrer.
  • Test example 3 Sensory test of soy milk: The soymilk of test groups 1 to 5 obtained in Example 2 was eaten by 10 panelists, and the grassy smell was evaluated according to the same evaluation criteria as the first evaluation. The results are shown in Table 5.
  • Kamaboko was produced according to the recipe shown in Table 6 according to a conventional method.
  • Test example 4 Sensory test of kamaboko with pea protein: The kamaboko of Test Groups 1 and 2 obtained in Example 3 were heated in a water bath at 90° C. for 30 minutes and cooled at room temperature for 1 hour or more. This pea protein-containing kamaboko was eaten by 10 panelists and evaluated according to the same evaluation criteria as those for showing the grassy smell at the beginning. The results are shown in Table 8. In addition, the results of free evaluation of other flavor and the like are also shown.
  • Test example 5 Kamaboko sensory test: The kamaboko prepared in Example 9 was evaluated by 10 panelists for grassiness according to the same evaluation criteria as the first described criteria. The results are shown in Table 10. In addition, the contents of the free evaluation of the flavor and the like are also described.
  • the green odor (taste and smell) of kamaboko mixed with pea protein was reduced by the addition of sodium lactate and calcium lactate, but calcium lactate was superior.
  • the addition of sodium lactate made it slightly saltier.
  • Kamaboko mixed with fava bean protein and brown rice protein had a reduced grassy smell (taste and smell) due to the addition of sodium lactate.
  • the saltiness was slightly stronger.
  • the brown rice protein had an unpleasant odor and taste like rice bran, which was considerably reduced by the addition of sodium lactate.
  • Example 5 Preparation of powdery pea protein aqueous solution: 0.5 g of powdered pea protein (non-defatted, isolated protein, powdered, protein content of 80% or more) was diluted 10-fold with pure water in a screw-cap bottle. Prepared as described in Table 11 for pea protein.
  • Test example 6 Sensory test of aqueous solution with pea protein: Ten panelists evaluated the odor of the aqueous solution prepared in Example 5, which was heated in a constant temperature bath at 60°C for 120 minutes. Evaluation was made by a point addition system in which 3 points, 2 points, and 1 point are added in order from the one with the strongest smell of peas. The results are shown in Table 12.
  • Example 6 Production of soy hamburgers: Based on the soybean hamburger with the formulation in Table 1 of Example 1, after adding the additives listed in Table 2, knead by hand for 5 minutes in the same way as a normal hamburger, remove the air, weigh 50 g and measure 6 cm in diameter. packed in a mold. The thickness was about 2 cm.
  • the elasticity in the present invention means that the greater the breaking strain rate, the stronger the elasticity. In addition, it means that the greater the drop of the crest at the breaking point, the greater the brittleness. From the strength measurement results, it was found that the non-additive group had greater brittleness and less elasticity than the control group. Due to the presence of defatted soybean processed products, the size of the grains in the hamburger steak differs, making it brittle and easy to crumble. However, in the sodium lactate addition group of test group 6 and the potassium lactate addition group of test group 7, the brittleness that occurs in the defatted soybean processed product was reduced, and it was considered that the texture contributed to the improvement of moistness and juiciness.
  • the calcium lactate addition group of test group 5 showed a waveform similar to that of test group 2, and a tendency to improve elasticity compared to the non-addition group was observed. From this, it was shown that it is possible to improve physical properties by adding lactates. It was considered that the alanine addition group had little effect on the physical properties and showed an effect only in terms of flavor.
  • Test example 8 Volatile component analysis of soy hamburgers: The soybean hamburger pieces used in Test Example 6 were crushed by hand into a size that fits in a vial for GC/MS, packed in 5g portions, and stored in a refrigerator at -25°C. This was thawed in a constant temperature bath at 3°C for measurement.
  • the vial was placed on a heater set at 60° C. ( ⁇ 2° C.) and heated for 120 minutes. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into the heated vial and allowed to adsorb volatiles for 30 minutes. The fiber was pulled out from the vial, inserted into the injection part of the GC/MS, held for a predetermined time (2 min), the adsorbed part was desorbed, and the volatile components of the soybean hamburger were measured under the following conditions.
  • Hexanal which is one of the substances that cause the grassy smell of soybeans, decreased in the test plots to which lactate and alanine were added, compared to the additive-free test plot 1. This proved that the grassy smell of soybeans could be reduced in test plots 3 to 8.
  • Example 7 Preparation of defatted soybean processed product aqueous solution: 5 g of the defatted soybean product (same as that used in Example 1) was weighed into a homogenizer cup, diluted 10 times with pure water, and 0.5 g of the additive shown in Table 12 was weighed into the homogenizer cup and stirred at 10,000 rpm and 10 Homogenize for 1 minute. A defatted soybean processed product aqueous solution was prepared from the above.
  • Test example 9 Volatile component analysis of defatted soybean products: 5 g of the aqueous solution prepared in Example 7 was decanted into a dedicated vial. This was placed on a heater set at 60° C. ⁇ 2° C. and heated for 120 minutes. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into the heated vial and allowed to adsorb volatiles for 30 minutes. The fiber was pulled out from the vial, inserted into the injection part of the GC, and the volatile components of the defatted soybean processed product were measured under the following conditions. Table 14 shows the peak area of hexanal.
  • test group 2 with the addition of calcium lactate may have suppressed hexanal. Ta.
  • Example 8 Preparation of defatted soybean product refined liquid: 5 g of defatted soybean processed product (the same product used in Example 1) was weighed into a homogenizer cup and diluted 10 times with pure water. ) was weighed and homogenized at 10,000 rpm for 10 minutes. Thereafter, the mixture was centrifuged at 9,000 rpm for 10 minutes, and the supernatant was filtered through a syringe filter (0.45 ⁇ m) to prepare a purified defatted soybean product solution.
  • a syringe filter (0.45 ⁇ m
  • Test example 10 Volatile Component Analysis of Defatted Processed Soybean Purified Liquid 5 g of the defatted processed soybean purified liquid produced in Example 8 was weighed into a dedicated vial, placed on a heater set at 60 ° C ⁇ 2 ° C, and heated for 120 minutes. did. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into the heated vial and allowed to adsorb volatiles for 30 minutes. The fiber was pulled out from the vial, inserted into the injection part of the GC, and the volatile components of the refined liquid of the defatted processed soybean product were measured under the same conditions as in Test Example 9. Table 16 shows the peak area of hexanal.
  • Example 9 Preparation of powdered soybean aqueous solution: 0.5 g of powdered soybean (defatted, separated protein, powdered, protein content of 90% or more) is weighed into a vial and diluted 10-fold with pure water. 5% g of the additive in Table 17 was weighed there to prepare a powdered soybean aqueous solution.
  • Test example 11 Volatile component analysis of powdered soybean aqueous solution: The powdered soybean aqueous solution produced in the vial bottle in Example 5 was placed on a heater set at 60° C. ⁇ 2° C. and heated for 120 minutes. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into the heated vial and allowed to adsorb volatiles for 30 minutes. The fiber was extracted from the vial, inserted into the injection part of the GC, and the volatile components of the defatted processed soybean purified liquid were measured under the same conditions as in Test Example 9. Table 18 shows the peak area of hexanal.
  • Example 10 Preparation of vegetable protein aqueous solution: Powdered vegetable protein (soybean protein (defatted, isolated protein, powdered, protein content 90% or more), pea protein (no defatted, isolated protein, powdered, protein content 80% or more ), broad bean protein (non-defatted, isolated protein, powder, protein content 90% or more), brown rice (non-defatted, concentrated protein, powder, protein content 80% or more))) into a screw vial. It was weighed and diluted 10 times with pure water. 5% of calcium lactate was weighed into each of them except for the additive-free group to make them turbid. A non-addition group was obtained by adding no calcium lactate.
  • Test example 12 Volatile component analysis of vegetable protein: The screw vial containing the aqueous solution prepared in Example 10 was placed on a heater set at 60° C. ⁇ 2° C., and heated with a stirrer for 120 minutes while making it cloudy. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into a heated screw vial and allowed to adsorb volatiles for 30 minutes. The fiber was pulled out from the vial, inserted into the injection part of the GC/MS, held for a predetermined time (2 min) to desorb the adsorbed portion, and the volatile components were measured under the same conditions as in Test Example 8. The results of volatile component analysis are shown in Figures 4-7. The peak areas of hexanal and 2-pentylfuran are shown in Tables 19 and 20, respectively.
  • the present invention can be used to enhance the palatability of foods and drinks that use vegetable protein.

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Abstract

Provided are: a plant protein flavor-improving agent and a plant protein physical property–improving agent that are characterized by containing one or more substance selected from the group that consists of lactic acid, metal salts of lactic acid, and alanine as an active ingredient; and a food or beverage product that uses the plant protein flavor-improving agent and the plant protein physical property–improving agent. The present invention thereby provides a flavor- and physical property–improving technology for increasing the palatability of food or beverage products that use plant proteins.

Description

植物性たん白用風味改善剤ならびに植物性たん白用物性改善剤およびこれを含有する飲食品Flavor improving agent for vegetable protein, physical property improving agent for vegetable protein, and food and drink containing the same
　本発明は、植物性たん白用風味改善剤ならびに植物性たん白用物性改善剤およびこれを含有する飲食品に関する。 The present invention relates to a vegetable protein flavor improving agent, a vegetable protein physical property improving agent, and a food or drink containing the same.
　大豆等の豆類、小麦等の麦類や米等の穀類を含む飲食品は、植物性たん白を豊富に含み栄養価も高いものである。 　Food and drink containing legumes such as soybeans, barley such as wheat, and cereals such as rice are rich in vegetable protein and have high nutritional value.
　しかしながら、これら植物性たん白を含む飲食品は、風味や物性に問題があることが知られており、具体的に植物性たん白の原料が豆類の場合には、雑味や苦み等を有することがある。風味の一部である呈味を改善する方法の一つとして、例えば、豆乳および豆腐の呈味を改善するために、（Ａ）有機酸類を含有する油脂、（Ｂ）糖類、糖アルコール、多価アルコールからなる群から選択される１種以上並びに（Ｃ）食品用乳化剤を含有する乳化油脂組成物であることを特徴とする豆乳及び豆腐用呈味改善剤等が知られている（特許文献１）。 However, food and drink containing these vegetable proteins are known to have problems in flavor and physical properties. Sometimes. As one method for improving taste, which is a part of flavor, for example, in order to improve the taste of soymilk and tofu, (A) oils and fats containing organic acids, (B) sugars, sugar alcohols, poly A taste improver for soymilk and tofu characterized by being an emulsified fat composition containing one or more selected from the group consisting of a functional alcohol and (C) a food emulsifier is known (Patent Document 1).
　一方、肉や魚の代替物として、植物性たん白を含む飲食品が利用されるようになってきている。このような飲食品に対してトレハロースを利用する技術が知られており（特許文献２、３）、呈味、臭いについてのみ述べられているが、物性測定については触れられていないため、物性が改善されたかすらも不明である。 On the other hand, as a substitute for meat and fish, foods and drinks containing vegetable protein are being used. Techniques using trehalose for such foods and drinks are known (Patent Documents 2 and 3), and only the taste and odor are described, but the measurement of physical properties is not mentioned. It is not even clear if it has improved.
　近年では、肉や魚の代替物にはより嗜好性が高いものが要求され、そのような用途で使用する場合には、これまでの風味や物性の改善技術では、十分でないことがあった。 In recent years, meat and fish substitutes are required to be more palatable, and when used for such purposes, conventional techniques for improving flavor and physical properties are sometimes not sufficient.
特開２０１７－２００４５８号公報JP 2017-200458 A 特開２００８－２１２０７４号公報JP 2008-212074 A 特開平１０－６６５１６号公報JP-A-10-66516
　従って、本発明の課題は、植物性たん白を利用した飲食品の嗜好性を高めるための風味や物性の改善技術を提供することである。 Therefore, an object of the present invention is to provide a technique for improving the flavor and physical properties of foods and drinks that use vegetable protein to increase the palatability.
　本発明者らは、上記課題を解決するために鋭意研究した結果、乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上が、植物性たん白を利用した飲食品の風味や物性を改善できることを見出し、本発明を完成させた。 The present inventors have made intensive studies to solve the above problems, and found that one or more selected from the group consisting of lactic acid, its metal salts, and alanine is the flavor of food and drink using vegetable protein. The present inventors have completed the present invention based on the discovery that the properties can be improved.
　すなわち、本発明は、乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上を有効成分として含有することを特徴とする植物性たん白用風味改善剤である。 That is, the present invention is a vegetable protein flavor improving agent characterized by containing one or more selected from the group consisting of lactic acid, its metal salts, and alanine as active ingredients.
　また、本発明は、乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上を有効成分として含有することを特徴とする植物性たん白物性改善剤である。 Further, the present invention is a vegetable protein physical property improving agent characterized by containing one or more selected from the group consisting of lactic acid, its metal salts, and alanine as active ingredients.
　更に、本発明は、植物性たん白と、乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上とを含有することを特徴とする飲食品である。 Furthermore, the present invention is a food or drink characterized by containing vegetable protein and one or more selected from the group consisting of lactic acid, its metal salts, and alanine.
　本発明の植物性たん白用風味改善剤および物性改善剤は、植物性たん白の苦み、青臭さ、雑味等の風味や、破断強度、もろさ、弾力等の物性を改善して嗜好性が高いものとすることができる。 The flavor improver and physical property improver for vegetable protein of the present invention improve the flavor of vegetable protein such as bitterness, grassy odor and off-flavour, and physical properties such as breaking strength, brittleness and elasticity, thereby improving palatability. can be high.
　また、本発明の飲食品は、植物性たん白を含んでいながらも、嗜好性が高く、日常的に摂取することが可能となる。 In addition, although the food and drink of the present invention contain vegetable protein, they are highly palatable and can be ingested on a daily basis.
試験例７の大豆ハンバーグの破断強度分析の結果を示す図である。FIG. 10 shows the results of breaking strength analysis of soybean hamburgers of Test Example 7. FIG. 試験例２の大豆ハンバーグの味覚センサーによる分析（苦み・雑味）の結果を示す図である。FIG. 10 is a diagram showing the results of analysis (bitterness/off-flavour) of the soybean hamburger steak of Test Example 2 using a taste sensor. 試験例２の大豆ハンバーグの味覚センサーによる分析（複雑味・熟成味）の結果を示す図である。FIG. 10 is a diagram showing the results of analysis (complex taste/ripened taste) of the soybean hamburger of Test Example 2 using a taste sensor. 試験例１２の大豆たん白の揮発性成分分析の結果を示す図である（上：大豆たん白／無添加区、下：大豆たん白／乳酸カルシウム５％添加区：図中化合物１はヘキサナール、化合物２は２－ペンチルフランを示している。）。Fig. 12 is a diagram showing the results of volatile component analysis of soy protein in Test Example 12 (upper: soy protein/no addition group, lower: soy protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.). 試験例１２のエンドウたん白の揮発性成分分析の結果を示す図である（上：エンドウたん白／無添加区、下：エンドウたん白／乳酸カルシウム５％添加区：図中化合物１はヘキサナール、化合物２は２－ペンチルフランを示している。）。Fig. 2 shows the results of volatile component analysis of pea protein in Test Example 12 (upper: pea protein/no addition group, lower: pea protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.). 試験例１２のソラマメたん白の揮発性成分分析の結果を示す図である（上：ソラマメたん白／無添加区、下：ソラマメたん白／乳酸カルシウム５％添加区：図中化合物１はヘキサナール、化合物２は２－ペンチルフランを示している。）。Fig. 3 is a diagram showing the results of volatile component analysis of broad bean protein in Test Example 12 (upper: broad bean protein/no addition group, lower: broad bean protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.). 試験例１２の玄米たん白の揮発性成分分析の結果を示す図である（上：玄米たん白／無添加区、下：玄米たん白／乳酸カルシウム５％添加区：図中化合物１はヘキサナール、化合物２は２－ペンチルフランを示している。）。Fig. 2 is a diagram showing the results of volatile component analysis of brown rice protein of Test Example 12 (upper: brown rice protein/no addition group, lower: brown rice protein/5% calcium lactate addition group: compound 1 in the figure is hexanal; Compound 2 shows 2-pentyl furan.).
　本発明の植物性たん白用風味改善剤は、乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上を有効成分として含有するものである。ここで乳酸の金属塩とは、例えば、乳酸カルシウム、乳酸ナトリウム、乳酸カリウム等が挙げられる。乳酸、乳酸カルシウム、乳酸ナトリウム、乳酸カリウム、アラニンは市販品のものをＤＬ体、Ｄ体、Ｌ体等のものを特に制限なく利用できる。これら有効成分の中でも乳酸、乳酸カルシウム、乳酸ナトリウム、乳酸カリウムが好ましく、乳酸カルシウム、乳酸ナトリウム、乳酸カリウムがより好ましい。 The vegetable protein flavor improving agent of the present invention contains, as an active ingredient, one or more selected from the group consisting of lactic acid, its metal salts, and alanine. Examples of metal salts of lactic acid include calcium lactate, sodium lactate and potassium lactate. Commercially available lactic acid, calcium lactate, sodium lactate, potassium lactate, and alanine can be used in the form of DL-, D-, and L-forms without particular limitations. Among these active ingredients, lactic acid, calcium lactate, sodium lactate and potassium lactate are preferred, and calcium lactate, sodium lactate and potassium lactate are more preferred.
　本発明の植物性たん白用風味改善剤を植物性たん白の風味を改善する有効成分とするには、後記する植物性たん白に、乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上添加して、植物性たん白質の０．０１～１０質量％（以下、単に「％」という）含有させればよい。特に乳酸およびその金属塩を用いる場合には後記する植物性たん白に添加して、植物性たん白質の０．０５～５％となるように含有させることが好ましく、アラニンを用いる場合には後記する植物性たん白に添加して、植物性たん白質の０．０５～１％となるように含有させることが好ましい。このような量で乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上と、植物性たん白と組み合わせることにより植物性たん白質の苦み、青臭さ、雑味等の風味を改善することができる。 In order to use the vegetable protein flavor improving agent of the present invention as an active ingredient for improving the flavor of vegetable protein, the vegetable protein described later is added with 1 selected from the group consisting of lactic acid, its metal salts, and alanine. Seeds or two or more may be added to contain 0.01 to 10% by mass (hereinafter simply referred to as "%") of the vegetable protein. In particular, when using lactic acid and its metal salt, it is preferable to add it to the vegetable protein described later so that it is contained in an amount of 0.05 to 5% of the vegetable protein, and when alanine is used, it is described later. It is preferable to add it to the vegetable protein to be used so that it is contained so as to be 0.05 to 1% of the vegetable protein. By combining one or two or more selected from the group consisting of lactic acid, its metal salts, and alanine in such an amount with the vegetable protein, the vegetable protein's bitterness, grassy odor, off-taste, and other flavors are enhanced. can be improved.
　本発明において、植物性たん白とは、植物に含まれる植物由来のたん白質を含むものをいう。この植物性たん白としては、 例えば、日本農林規格（ＪＡＳ）０８３８（令和元年８月１９日農林水産省告示第６７９号）で規定されている「植物性たん白」だけでなく、豆類または穀類の粉末、豆類または穀類のミルク等が挙げられる。 In the present invention, vegetable protein refers to those containing plant-derived protein contained in plants. As this vegetable protein, for example, not only "vegetable protein" specified in Japanese Agricultural Standards (JAS) 0838 (Ministry of Agriculture, Forestry and Fisheries Notification No. 679 on August 19, 2019), but also beans Alternatively, cereal powder, beans or cereal milk, and the like can be mentioned.
　日本農林規格において、「植物性たん白」は大豆等の採油用の種実もしくはその脱脂物または小麦等の穀類の粉末（主原料）に加工処理を施してたん白質含有率を高めたものに、加熱、加圧等の物理的作用によりゲル形成性、乳化性等の機能又は噛み応えを与え、粉末状、ペースト状、粒状又は繊維状に成形したものであって、植物たん白質含有率（主原料に由来するたん白質含有率であって、無水物に換算した値）が５０％を超えるもの、あるいは、前記のものに、食用油脂、食塩、でん粉、品質改良剤、乳化剤、酸化防止剤、着色料、香料、調味料等を加えたもの（調味料又は香辛料により調味したものであって，調味料及び香辛料の原材料及び添加物に占める重量の割合が３％以上のものを除く。）であって、前記と同様に植物たん白質含有率が５０％を超えるものである。農林規格では、原料となる豆類を大豆等の採油用の種実と規定しているが、本発明で対象とする豆類は採油用種実に限定されるものではない。なお、たん白の含量はこの規格にも記載されているようにケルダール法等の公知の方法で測定することができる。 According to Japanese Agricultural Standards, "vegetable protein" is defined as a product that has been processed to increase the protein content by processing seeds and nuts for oil extraction such as soybeans or their defatted products, or grain powders such as wheat (main raw material). It gives functions such as gel formation, emulsification, or chewiness by physical action such as heating and pressure, and is molded into powder, paste, granules or fibers, and the vegetable protein content (mainly The protein content derived from the raw material, the value converted to anhydride) exceeds 50%, or the above ingredients include edible oils and fats, salt, starch, quality improvers, emulsifiers, antioxidants, Colorants, fragrances, seasonings, etc. (excluding those seasoned with seasonings or spices that account for 3% or more by weight of seasonings and spices in the raw materials and additives) It has a vegetable protein content of more than 50% as in the above. Although the agricultural and forestry standards stipulate that the beans used as raw materials are seeds for oil extraction such as soybeans, the beans targeted by the present invention are not limited to seeds for oil extraction. The protein content can be measured by a known method such as the Kjeldahl method, as described in this standard.
　上記「植物性たん白」のたん白質含有率を高めるために、例えば、分離たん白、抽出たん白、濃縮たん白等とする操作が行われる。 In order to increase the protein content of the above "vegetable protein", for example, operations are performed to make it into isolated protein, extracted protein, concentrated protein, etc.
　分離たん白とは、例えば、脱脂等をした豆からたん白質のみを分離したものである。抽出たん白とは、例えば、脱脂等をした豆から水抽出したものを乾燥させたものである。濃縮たん白は、例えば、脱脂等をした豆をたん白質を溶出させないように溶剤で洗浄して、豆中に含まれる糖や有臭成分、着色物質等を除去し、たん白含量を上げた後、乾燥させたものである。これらはたん白の含量で区分されていて、例えば、脱脂した大豆を主原料とする場合、分離たん白であれば９３～９７％、抽出たん白であれば５０～６０％、濃縮たん白であれば６０～７０％のたん白の含量である。 Separated protein is, for example, protein that is separated from defatted beans. Extracted protein is, for example, water-extracted from defatted beans and dried. Concentrated protein is made by washing defatted beans with a solvent so as not to elute the protein, removing sugars, odorants, coloring substances, etc. contained in the beans, and increasing the protein content. It is then dried. These are categorized by protein content. For example, if defatted soybeans are the main raw material, isolated protein is 93-97%, extracted protein is 50-60%, and concentrated protein is If present, it has a protein content of 60-70%.
　上記「植物性たん白」は、更に、形状で粉末状植物性たん白、ペースト状植物性たん白、粒状植物性たん白、繊維状植物性たん白に分けることもできる。 The above "vegetable protein" can be further divided into powdered vegetable protein, pasty vegetable protein, granular vegetable protein, and fibrous vegetable protein.
　粉末状植物性たん白とは、「植物性たん白」のうち乾燥して粉末状としたものであって、その粒子がＪＩＳ　Ｚ　８８０１－１に規定する目開き５００μｍの試験用ふるいを通過するものおよびこれを粒状に成形したものである。ペースト状植物性たん白とは、「植物性たん白」のうちペースト状またはカード状のものである。粒状植物性たん白とは「植物性たん白」のうち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。繊維状植物性たん白とは「植物性たん白」のうち繊維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。 Powdered vegetable protein is dried and powdered from "vegetable protein", and the particles pass through a test sieve with an opening of 500 μm specified in JIS Z 8801-1. and a granulated product. Paste-like vegetable protein is paste-like or curd-like "vegetable protein". Granular vegetable protein is "vegetable protein" that has been shaped into grains or flakes and has a meat-like texture. The fibrous vegetable protein is a type of "vegetable protein" formed into fibrous form and having a meat-like structure.
　上記植物性たん白を得るにあたり、脱脂の有無、たん白質含有率を高めるための操作、形状等については適宜単独または組み合わせることができる。 　In obtaining the above vegetable protein, the presence or absence of defatting, the operation for increasing the protein content, the shape, etc. can be used alone or in combination as appropriate.
　なお、上記日本農林規格では大豆等、小麦等が主原料として記載されているが、これに限らず、例えば、大豆の他、エンドウ、ソラマメ、小豆、ヘンプ豆、カロブ豆等の豆類、小麦の他、米（玄米を含む）、あわ、きび、ひえ、オーツ、トウモロコシ、糠等の穀類等も用いることができる。穀類には豆類が含まれると判断されることもあるが、本明細書において、穀類は豆類を含まない。 Although the Japanese Agricultural Standards describe soybeans and wheat as the main raw materials, they are not limited to these. In addition, grains such as rice (including brown rice), millet, millet, barnyard millet, oats, corn and rice bran can also be used. Cereals are sometimes considered to include legumes, but as used herein, grains do not include legumes.
　これら植物性たん白の中でも、豆類由来のものまたは穀類由来のものが好ましい。豆類由来のものの中でも、大豆、エンドウ、ソラマメ由来のものがより好ましい。穀類由来のものの中でも玄米由来のものがより好ましい。 Among these vegetable proteins, those derived from beans or grains are preferable. Among those derived from beans, those derived from soybeans, peas, and fava beans are more preferable. Among those derived from cereals, those derived from brown rice are more preferable.
　上記豆類または穀類の粉末は、脱脂または脱脂していない豆類または穀類を粉砕して粉にしたものである。具体的には、脱脂大豆粉、きなこ、玄米粉（ブラウンライスパウダー）、米粉、エンドウパウダー、ファバパウダー等と呼ばれるものである。 The above beans or cereal powder is obtained by pulverizing defatted or non-defatted beans or cereals into powder. Specifically, defatted soybean flour, kinako (roasted soybean flour), brown rice powder, rice flour, pea powder, faba powder, and the like are used.
　上記豆類または穀類のミルクは、脱脂または脱脂していない豆類または穀類に水を加えて摩砕し、濾過した濾液であり、例えば、固形分含量が７％程度のものである。具体的には、豆乳（大豆由来）、ピーミルク（エンドウ由来）等と呼ばれるものである。これらの中でも豆類のミルクが好ましく、豆乳がより好ましい。 The milk of beans or cereals is a filtrate obtained by adding water to defatted or non-defatted beans or cereals, grinding, and filtering, and has a solid content of, for example, about 7%. Specifically, soy milk (derived from soybeans), pea milk (derived from peas), and the like are used. Among these, bean milk is preferred, and soy milk is more preferred.
　上記した植物性たん白は１種または２種以上を組み合わせて用いることもできる。また、上記した植物性たん白は、市販されている植物由来の動物性たん白代替食品等と組み合わせることもできる。 The above vegetable proteins can be used singly or in combination of two or more. The vegetable protein described above can also be combined with a commercially available plant-derived alternative to animal protein.
　本発明の植物性たん白用物性改善剤も、本発明の植物性たん白用風味改善剤と同様に、乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上を有効成分として含有するものである。乳酸の金属塩や、有効成分としての含有量も、物性を改善する植物性たん白も、本発明の植物性たん白用風味改善剤と同様である。 The vegetable protein physical property improving agent of the present invention, like the vegetable protein flavor improving agent of the present invention, contains one or more selected from the group consisting of lactic acid, its metal salts, and alanine as active ingredients. It contains as The metal salt of lactic acid, the content as an active ingredient, and the vegetable protein that improves the physical properties are the same as those of the vegetable protein flavor improver of the present invention.
　本発明の植物性たん白用物性改善剤は、上記した量で乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上と、植物性たん白と組み合わせることにより、植物性たん白の破断強度、もろさ、弾力等の物性を改善することができる。 The vegetable protein physical property improving agent of the present invention is obtained by combining one or more selected from the group consisting of lactic acid, its metal salts, and alanine in the above amounts with the vegetable protein. Physical properties such as breaking strength, brittleness and elasticity of white can be improved.
　本発明の植物性たん白用風味改善剤および植物性たん白用物性改善剤には、必要により、風味や物性を損なわない程度に、他の食品素材を含有することができる。例えば、食品素材としては、酵母エキス、核酸系調味料、糖類、増粘多糖類、動物性たん白等があげられる。 The flavor improving agent for vegetable protein and the physical property improving agent for vegetable protein of the present invention can contain other food materials, if necessary, to the extent that the flavor and physical properties are not impaired. For example, food materials include yeast extracts, nucleic acid-based seasonings, saccharides, polysaccharide thickeners, animal proteins, and the like.
　本発明の植物性たん白用風味改善剤および植物性たん白用物性改善剤の有効成分である乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上と、植物性たん白を含有させた飲食品は、植物性たん白の風味や物性が改善された優れたものとなる。 one or more selected from the group consisting of lactic acid, a metal salt thereof, and alanine, which are active ingredients of the vegetable protein flavor improving agent and the vegetable protein physical property improving agent of the present invention; The food and drink containing is excellent in the flavor and physical properties of the vegetable protein.
　飲食品としては、特に限定されず、上記した植物性たん白を含有する飲食品であればよい。具体的な飲食品としては、例えば、大豆を原料とするきなこ、豆乳、豆腐、大豆加工品（大豆ハンバーグ）、おから等、エンドウを原料とするあんこ、パスタ、スナック等、ソラマメを原料とする肉様加工食品、植物性シーフード等、小豆を原料とするあんこ等の豆類由来の植物性たん白を含有する飲食品が挙げられる。また、例えば、穀類由来の植物性たん白としては、例えば、米を原料とするご飯（炊飯したもの）、パン、麺、シリアル、餃子の皮等、玄米を原料とするご飯（炊飯したもの）、パン、麺、シリアル、餃子の皮等、小麦を原料とする麺、パン等、あわを原料とするシリアル、完全栄養食等、きびを原料とするシリアル、完全栄養食等の穀類由来の植物性たん白を含有する飲食品が挙げられる。これらの中でも肉様加工食品、植物性シーフード、パン、麺や完全栄養食などが好ましい。 Food and drink are not particularly limited as long as they contain the vegetable protein described above. Specific examples of food and drink include soybean flour, soymilk, tofu, processed soybean products (soybean hamburgers), bean curd refuse, red bean paste, pasta, snacks, etc., which are made from peas, and fava beans. Meat-like processed foods, vegetable seafood, and other foods and drinks containing vegetable protein derived from beans such as red bean paste made from adzuki beans are exemplified. In addition, for example, vegetable proteins derived from cereals include, for example, rice (cooked rice) made from rice, bread, noodles, cereals, dumpling skins, etc., and rice (cooked rice) made from brown rice. , bread, noodles, cereals, gyoza skins, etc., wheat-based noodles, bread, etc., millet-based cereals, complete nutrition foods, millet-based cereals, complete nutrition foods Food and drink containing sexual protein are mentioned. Among these, meat-like processed foods, vegetable seafood, bread, noodles, complete nutritional foods, and the like are preferable.
　また、飲食品としては、上記した植物性たん白を含有する飲食品を一部含有する飲食品でもよい。具体的な飲食品としては、豆腐ハンバーグ、かまぼこ等の練りもの、豆乳、パスタ（パスタソース）、ツナ等が挙げられる。 In addition, the food and drink may be a food and drink that partially contains the above-described vegetable protein-containing food and drink. Specific food and drink products include tofu hamburgers, kamaboko pastes, soy milk, pasta (pasta sauce), tuna, and the like.
　更に、飲食品としては、植物性たん白に更に畜肉または魚肉を含有する飲食品が好ましい。畜肉は、特に限定されないが、例えば、牛、豚、鳥等が挙げられる。また、魚肉は、特に限定されないが、例えば、スケトウダラ、エイ、サメ、エソ・グジ・ツナ・カツオ等が挙げられる。植物性たん白と畜肉を含有する飲食品としては、例えば、挽肉と脱脂大豆加工品を含有するハンバーグ、唐揚げ、肉まん、シュウマイ、肉団子等が挙げられる。また、植物性たん白と魚肉を含有する飲食品としては、例えば、植物性たん白と魚肉を含有するちくわ、さつま揚げ等の練り製品、魚肉ソーセージ、フレーク等が挙げられる。 Furthermore, as food and drink, food and drink containing animal meat or fish meat in addition to vegetable protein are preferable. Examples of livestock meat include, but are not limited to, beef, pork, and chicken. The fish meat is not particularly limited, but examples thereof include walleye pollack, rays, sharks, lizards, guji, tuna, and bonito. Food and drink containing vegetable protein and livestock meat include, for example, hamburgers containing minced meat and defatted soybean processed products, fried chicken, meat buns, steamed dumplings, and meat dumplings. Food and drink products containing vegetable protein and fish meat include, for example, fish paste products such as boiled fish paste containing vegetable protein and fish meat, fish sausages, and flakes.
　上記した飲食品は、通常の飲食品の製造方法において、調理、加工の何れかの段階において乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上を含有させればよい。乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上を飲食品に含有させる方法は特に限定されないが、粉末のままあるいは水溶液等にした後、例えば、噴霧、浸漬、練り込み等、好ましくは噴霧、練り込みにより飲食品に含有させる方法が挙げられる。 The above-described food and drink may contain one or more selected from the group consisting of lactic acid, its metal salts, and alanine at any stage of cooking or processing in a normal food and drink manufacturing method. The method of incorporating one or more selected from the group consisting of lactic acid, its metal salts, and alanine in food and drink is not particularly limited, but it may be used as a powder or after being made into an aqueous solution, for example, by spraying, immersing, or kneading. and the like, preferably by spraying or kneading to include in the food or drink.
　本発明の植物性たん白用風味改善剤と、植物性たん白の好ましい態様としては以下のものが挙げられる。
　植物性たん白：大豆の抽出たん白または濃縮たん白、大豆の豆乳
　有効成分：乳酸、乳酸カルシウム、乳酸ナトリウム、乳酸カリウム、アラニン
　植物性たん白：大豆以外の豆類の分離たん白、抽出たん白、濃縮たん白、大豆以外の豆類の豆乳、穀類由来の植物性たん
　有効成分：乳酸カルシウム、乳酸ナトリウム、乳酸カリウム、アラニン
（特に、魚肉と大豆以外の豆類の分離たん白、抽出たん白、濃縮たん白を組み合わせた場合、乳酸カルシウム、乳酸ナトリウム、乳酸カリウムは、豆類の青臭さを抑制する効果が確認された。乳酸カルシウムは、これに加えて、魚介感を強く感じられる味わいになる効果が確認された。）
　植物性たん白：大豆の分離たん白
　有効成分：乳酸ナトリウム、乳酸カリウム、アラニン
（特に、畜肉と大豆の分離たん白を組み合わせた場合、乳酸ナトリウム、乳酸カリウムはジューシー感を増すが、乳酸ナトリウムの方がよりジューシー感が強い。） Preferred embodiments of the vegetable protein flavor improving agent of the present invention and the vegetable protein are as follows.
Vegetable protein: Extracted or concentrated protein from soybeans, soymilk from soybeans Active ingredients: Lactic acid, calcium lactate, sodium lactate, potassium lactate, alanine Vegetable protein: Isolated protein from beans other than soybeans, extracted protein , concentrated protein, soymilk of beans other than soybeans, vegetable protein derived from cereals Active ingredients: calcium lactate, sodium lactate, potassium lactate, alanine When combined with protein, calcium lactate, sodium lactate, and potassium lactate were confirmed to have the effect of suppressing the grassy smell of legumes. confirmed.)
Vegetable protein: soy protein isolate Active ingredients: sodium lactate, potassium lactate, alanine is more juicy.)
　本発明の植物性たん白用物性改善剤と、植物性たん白の好ましい態様としては以下のものが挙げられる。
　植物性たん白：大豆の抽出たん白または濃縮たん白
　有効成分：乳酸カルシウム、乳酸ナトリウム、乳酸カリウム、アラニン
　植物性たん白：大豆以外の豆類の分離たん白、抽出たん白、濃縮たん白、穀類由来の植物性たん白
　有効成分：乳酸カルシウム、乳酸ナトリウム、乳酸カリウム、アラニン
　植物性たん白：大豆の分離たん白
　有効成分：乳酸ナトリウム、乳酸カリウム、アラニン
（特に、畜肉と大豆の分離たん白を組み合わせた場合、よりしっとりさせることで、崩れやすく脆い結着性の悪さを軽減する。乳酸カルシウムは歯ごたえ向上、肉様の食感に近づける。） Preferred embodiments of the plant-based protein property-improving agent of the present invention and the plant-based protein are as follows.
Vegetable protein: Protein extract or protein concentrate from soybeans Active ingredients: Calcium lactate, sodium lactate, potassium lactate, alanine Vegetable protein: Isolated protein from beans other than soybeans, protein extract, protein concentrate, grains Vegetable protein derived Active ingredients: Calcium lactate, sodium lactate, potassium lactate, alanine Vegetable protein: Soy protein isolate Active ingredients: Sodium lactate, potassium lactate, alanine When combined, it makes it more moist and reduces the poor adhesion that crumbles and is brittle.Calcium lactate improves the texture and brings it closer to a meat-like texture.)
　以下、本発明の実施例を挙げて本発明を詳細に説明するが、本発明はこれら実施例に何ら限定されるものではない。 The present invention will be described in detail below with reference to examples of the present invention, but the present invention is not limited to these examples.
　なお、以下の実施例において青臭さとジューシーさは以下の基準で評価した。
＜青臭さ評価基準＞
（評点）（内容）
　７：強い
　６：少し強い
　５：わずかに強い
　４：標準
　３：わずかに弱い
　２：少し弱い
　１：弱い In the following examples, grassiness and juiciness were evaluated according to the following criteria.
<Grassiness evaluation criteria>
(Rating) (Content)
7: Strong 6: Slightly strong 5: Slightly strong 4: Normal 3: Slightly weak 2: Slightly weak 1: Weak
＜ジューシーさ評価基準＞
（評点）（内容）
　７：強い
　６：少し強い
　５：わずかに強い
　４：標準
　３：わずかに弱い
　２：少し弱い
　１：弱い <Juicy evaluation criteria>
(Rating) (Content)
7: Strong 6: Slightly strong 5: Slightly strong 4: Normal 3: Slightly weak 2: Slightly weak 1: Weak
実　施　例　１
　　　大豆ハンバーグの製造：
　表１の処方の大豆ハンバーグベースに、表２に記載の添加物を添加した後、通常のハンバーグと同様に５分間手でこねた。そこから２００ｇ量り取り、空気を抜き、直径８．５ｃｍの金型に詰めて成型することで、操作を統一して大豆ハンバーグを製造した。 Example 1
Production of soy hamburgers:
After adding the additives shown in Table 2 to the soybean hamburger base having the formulation shown in Table 1, the mixture was kneaded by hand for 5 minutes in the same manner as a normal hamburger. 200 g of the mixture was weighed out, the air was removed, and the mixture was packed in a mold with a diameter of 8.5 cm and molded to produce a soybean hamburger steak by standardizing the operation.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
試　験　例　１
　　　大豆ハンバーグの官能試験：
　実施例１で得られた試験区１～８の大豆ハンバーグを２００℃にしたホットプレートで片面５分ずつ焼成した後、室温まで放冷した。この大豆ハンバーグについて、１０名のパネラーが食し、最初に示した青臭さとジューシーさの基準に従って評価した。その結果を表３に示した。また、風味や食感等を自由評価した結果も共に示した。 Test example 1
Soy hamburger sensory test:
The soybean hamburger steaks of test groups 1 to 8 obtained in Example 1 were baked on a hot plate at 200° C. for 5 minutes on each side, and then allowed to cool to room temperature. This soybean hamburger was eaten by 10 panelists and evaluated according to the first criteria for grassy smell and juiciness. The results are shown in Table 3. The results of free evaluation of flavor, texture, etc. are also shown.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　以上の通り、試験区３～８において、青臭さは低減しており脱脂大豆加工品の風味が改善された。また、試験区６ではジューシーさが特に向上しており、大豆ハンバーグの物性（歯ごたえ、弾力）も改善された。 As described above, in test plots 3 to 8, the grassy smell was reduced and the flavor of the defatted soybean processed product was improved. In addition, the juiciness was particularly improved in test group 6, and the physical properties (crissiness, elasticity) of the soybean hamburger were also improved.
試　験　例　２
　　　大豆ハンバーグの味覚センサーによる分析：
　実施例１で製造した大豆ハンバーグについて、味香り戦略研究所にて味覚認識装置ＴＳ５０００Ｚ（インテリジェントセンサーテクノロジー社製）を用いて測定した。中でも結果が顕著であった試験区５の乳酸カルシウムの苦み・雑味（図２）および試験区６の乳酸ナトリウムの複雑味・熟成味（図３）について示した。 Test example 2
Analysis of soy hamburger by taste sensor:
The soybean hamburger produced in Example 1 was measured using a taste recognition device TS5000Z (manufactured by Intelligent Sensor Technology Co., Ltd.) at the Taste and Aroma Strategic Research Institute. Among them, the bitterness and rough taste of calcium lactate in test group 5 (Fig. 2) and the complex taste and aged taste of sodium lactate in test group 6 (Fig. 3) are shown.
　なお、各ハンバーグは前処理として、６０℃の純水で５倍希釈し、ブレンダーにて粉砕混合した。次いで３,０００ｒｐｍ、１０分間遠心分離し、冷却後に不織布で濾過し、脂取りシートで油脂分を除去したものをサンプルとした。 As a pretreatment, each hamburger was diluted 5 times with pure water at 60°C and pulverized and mixed in a blender. Next, the mixture was centrifuged at 3,000 rpm for 10 minutes, filtered through a non-woven fabric after cooling, and oil and fat were removed with an oil-removing sheet to obtain a sample.
　乳酸カルシウムを用いた大豆ハンバーグについては、原料である大豆たん白による苦み・雑味が低減され、試験区２のハンバーグと遜色のないことがわかった。
乳酸ナトリウム、乳酸カリウムを用いたときには、試験区２のハンバーグと遜色のない複雑味・熟成味があることがわかった。 Regarding the soybean hamburger using calcium lactate, it was found that the soybean protein used as the raw material has a reduced bitterness and off-flavour, and is comparable to the hamburger of test group 2.
It was found that when sodium lactate and potassium lactate were used, the hamburger steak of Test Group 2 had a complex taste and aged taste comparable to those of the hamburger steak.
実　施　例　２
　　豆乳の調製：
　成分無調整豆乳（固形分９％以上）に対し表４の添加物を秤量した。スターラーで十分に攪拌することで、均一に調製した。 Example 2
Preparation of soy milk:
The additives shown in Table 4 were weighed against non-adjusted soymilk (solid content of 9% or more). It was prepared uniformly by sufficiently stirring with a stirrer.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
試　験　例　３　
　　豆乳の官能試験：
　実施例２で得られた試験区１～５の豆乳について、１０名のパネラーが食し、青臭さを最初に示したのと同様の評価基準に従って評価した。その結果を表５に示した。 Test example 3
Sensory test of soy milk:
The soymilk of test groups 1 to 5 obtained in Example 2 was eaten by 10 panelists, and the grassy smell was evaluated according to the same evaluation criteria as the first evaluation. The results are shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　どの試験区も、大豆の青臭さを低減する効果が示された。乳酸カルシウムでは０．０３％でも効果が見られたが、０．０５％と比較するとマスキング効果は弱かった。また、乳酸添加区では０．０５％、０．１％ともに青臭さの軽減効効果がみられた。０．１％では添加によって異味（酸味）が感じられる懸念もあったが、酸味等の異味は感じられなかった。 All test plots showed the effect of reducing the grassy smell of soybeans. With calcium lactate, an effect was observed even at 0.03%, but the masking effect was weaker than with 0.05%. In addition, in the lactic acid addition group, both 0.05% and 0.1% were effective in reducing grassy smell. At 0.1%, there was a concern that an off-taste (sour taste) would be felt due to the addition, but no off-taste such as sour taste was felt.
実　施　例　３
　　エンドウたん白入りかまぼこの製造：
　表６の処方で常法に従ってかまぼこを製造した。 Example 3
Production of kamaboko with pea protein:
Kamaboko was produced according to the recipe shown in Table 6 according to a conventional method.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
試　験　例　４
　　　エンドウたん白入りかまぼこの官能試験：
　実施例３で得られた試験区１～２のかまぼこを、９０℃の水浴で３０分間加熱し、常温で１時間以上冷却した。このエンドウたん白入りかまぼこについて、１０名のパネラーが食し、青臭さを最初に示したのと同様の評価基準に従って評価した。その結果を表８に示した。また、その他風味等を自由評価した結果も共に示した。 Test example 4
Sensory test of kamaboko with pea protein:
The kamaboko of Test Groups 1 and 2 obtained in Example 3 were heated in a water bath at 90° C. for 30 minutes and cooled at room temperature for 1 hour or more. This pea protein-containing kamaboko was eaten by 10 panelists and evaluated according to the same evaluation criteria as those for showing the grassy smell at the beginning. The results are shown in Table 8. In addition, the results of free evaluation of other flavor and the like are also shown.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　以上の通り、試験区２において、エンドウたん白入りかまぼこの風味が改善された。乳酸カルシウムで効果が示されたことから、他の乳酸塩でも同様の効果が示されると考えられる。 As described above, in test group 2, the flavor of pea protein-containing kamaboko was improved. Since the effect was shown with calcium lactate, it is thought that other lactate salts will show similar effects.
実　施　例　４
　　かまぼこの調製：
　表９の処方に従い（表中の単位はｇ）、常法に従ってかまぼこを調製した。 Example 4
Preparation of kamaboko:
According to the recipe in Table 9 (the unit in the table is g), Kamaboko was prepared according to a conventional method.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
試　験　例　５
　　かまぼこの官能試験：
　実施例９で調製したかまぼこを、１０名のパネラーが最初に記載した基準と同様の評価基準に従って青臭さを評価した。その結果を表１０に示した。また、風味等について自由評価した内容も共に記載した。 Test example 5
Kamaboko sensory test:
The kamaboko prepared in Example 9 was evaluated by 10 panelists for grassiness according to the same evaluation criteria as the first described criteria. The results are shown in Table 10. In addition, the contents of the free evaluation of the flavor and the like are also described.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　エンドウたん白を配合したかまぼこは、乳酸ナトリウム、乳酸カルシウムの添加により、青臭さ（味、臭い）は低減したが、乳酸カルシウムの方が優れていた。乳酸ナトリウムの添加により、塩味がわずかに強くなった。
　ソラマメたん白、玄米たん白を配合したかまぼこは、乳酸ナトリウムの添加により、青臭さ（味、臭い）は低減した。塩味がわずかに強くなった。玄米たん白には、糠のような不快臭、不快味がかなり強かったが、乳酸ナトリウムの添加によりかなり低減した。 The green odor (taste and smell) of kamaboko mixed with pea protein was reduced by the addition of sodium lactate and calcium lactate, but calcium lactate was superior. The addition of sodium lactate made it slightly saltier.
Kamaboko mixed with fava bean protein and brown rice protein had a reduced grassy smell (taste and smell) due to the addition of sodium lactate. The saltiness was slightly stronger. The brown rice protein had an unpleasant odor and taste like rice bran, which was considerably reduced by the addition of sodium lactate.
実　施　例　５
　　粉末状エンドウたん白水溶液の調製：
　粉末状エンドウたん白（脱脂なし、分離たん白、粉末状、たん白含量 ８０％以上）０．５ｇをスクリュー管瓶中で純水を用いて１０倍希釈した。エンドウたん白に対して表１１に記載の通り調整した。 Example 5
Preparation of powdery pea protein aqueous solution:
0.5 g of powdered pea protein (non-defatted, isolated protein, powdered, protein content of 80% or more) was diluted 10-fold with pure water in a screw-cap bottle. Prepared as described in Table 11 for pea protein.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
試　験　例　６
　　エンドウたん白入り水溶液の官能試験：
　実施例５で調整した水溶液を、６０℃の恒温槽で１２０分間加熱したものについて、１０名のパネラーが臭いを判定した。最もエンドウの臭いが強く感じられるものから順に３点、２点、１点を加点する加点方式で評価した。その結果を表１２に示した。 Test example 6
Sensory test of aqueous solution with pea protein:
Ten panelists evaluated the odor of the aqueous solution prepared in Example 5, which was heated in a constant temperature bath at 60°C for 120 minutes. Evaluation was made by a point addition system in which 3 points, 2 points, and 1 point are added in order from the one with the strongest smell of peas. The results are shown in Table 12.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　表１２より、試験区１に比べ試験区２、３でエンドウの青臭さが減少している傾向が示された。 From Table 12, it was shown that the grassy smell of peas tended to decrease in test plots 2 and 3 compared to test plot 1.
実　施　例　６
　　　大豆ハンバーグの製造：
　実施例１の表１の処方の大豆ハンバーグをベースに、表２に記載の添加物を添加した後、通常のハンバーグと同様に５分間手でこね、空気を抜き、５０ｇを秤量し直径６ｃｍの金型に詰めた。厚さは約２ｃｍだった。 Example 6
Production of soy hamburgers:
Based on the soybean hamburger with the formulation in Table 1 of Example 1, after adding the additives listed in Table 2, knead by hand for 5 minutes in the same way as a normal hamburger, remove the air, weigh 50 g and measure 6 cm in diameter. packed in a mold. The thickness was about 2 cm.
試　験　例　７
　　　大豆ハンバーグの破断強度分析：
　実施例６で得られた試験区１～８の大豆ハンバーグを２００℃にしたホットプレートで表面５分、裏面４分焼成した後、網の上に置き、３℃の恒温槽で１時間冷却した。この大豆ハンバーグについて以下の条件で破断強度を測定した。その結果を図１（Ｎ＝４で代表値を図１に記載した）に示した。 Test example 7
Breaking strength analysis of soybean hamburger:
After baking the soybean hamburgers of test groups 1 to 8 obtained in Example 6 on a hot plate set to 200 ° C. for 5 minutes on the front side and 4 minutes on the back side, placed on a net and cooled in a constant temperature bath at 3 ° C. for 1 hour. . The breaking strength of this soybean hamburger was measured under the following conditions. The results are shown in FIG. 1 (N=4 and representative values are shown in FIG. 1).
＜使用機器・器具＞
　・クリープメータ／株式会社山電
　・プランジャー　／Ｎｏ，４９　くさび型
　　（大豆ハンバーグの中央にプランジャーがあたるように設置した。）
＜分析条件＞
　・ロードセル　／２０ｋｇｆ
　・アンプの倍率／１倍
　・格納ピッチ　／０．０４［ｓｅｃ］
　・測定歪率　　／９９［％］
　・測定速度　　／１［ｍｍ／ｓｅｃ］
　・サンプル高さ／約２０［ｍｍ］
　・接触面積　　／３０［ｍｍ２］ <Equipment and equipment used>
・Creep meter / Yamaden Co., Ltd. ・Plunger / No. 49 wedge type (The plunger was installed so that it hits the center of the soybean hamburger.)
<Analysis conditions>
・Load cell /20kgf
・Amplifier magnification/1 times ・Storage pitch/0.04 [sec]
・Measurement distortion rate /99 [%]
・Measurement speed /1 [mm/sec]
・Sample height / about 20 [mm]
・Contact area/30 [mm 2 ]
　本発明における弾力は、破断歪率が大きい程強くなることを指す。また、破断点の山の落差が大きくなる程、脆さは大きくなることを指す。強度測定の結果から、無添加区はコントロール区に比べ、脆さは大きく、弾力は小さくなることが分かった。脱脂大豆加工品が含まれることにより、ハンバーグ内の粒の大きさが異なり、脆く、崩れやすくなったと考えられる。しかし、試験区６の乳酸ナトリウム添加区、試験区７の乳酸カリウム添加区は脱脂大豆加工品で生じる脆さが少なくなり、食感としてはしっとりさやジューシーさの向上に寄与したと考えられた。また、試験区５の乳酸カルシウム添加区では試験区２と似たような波形を示し、無添加区に比べ弾力が向上する傾向がみられた。このことから、乳酸塩類を添加することで、物性を改善することが可能であることが示された。アラニン添加区については物性への影響は少なく、風味の面でのみ効果を示したと考えられた。 The elasticity in the present invention means that the greater the breaking strain rate, the stronger the elasticity. In addition, it means that the greater the drop of the crest at the breaking point, the greater the brittleness. From the strength measurement results, it was found that the non-additive group had greater brittleness and less elasticity than the control group. Due to the presence of defatted soybean processed products, the size of the grains in the hamburger steak differs, making it brittle and easy to crumble. However, in the sodium lactate addition group of test group 6 and the potassium lactate addition group of test group 7, the brittleness that occurs in the defatted soybean processed product was reduced, and it was considered that the texture contributed to the improvement of moistness and juiciness. In addition, the calcium lactate addition group of test group 5 showed a waveform similar to that of test group 2, and a tendency to improve elasticity compared to the non-addition group was observed. From this, it was shown that it is possible to improve physical properties by adding lactates. It was considered that the alanine addition group had little effect on the physical properties and showed an effect only in terms of flavor.
試　験　例　８
　　　大豆ハンバーグの揮発性成分分析：
　試験例６で使用した大豆ハンバーグの欠片をＧＣ／ＭＳ用のバイアルに収まる大きさに手で砕き、５ｇずつ詰め、－２５℃にして冷蔵保存した。測定の際にはこれを３℃の恒温槽で解凍した。これを６０℃（±２℃）に設定したヒーターの上にバイアルを設置し、１２０分加熱した。その間、ファイバーのコンディショニング（Ｈｅ中、２３０℃）を１時間行った。加熱したバイアル中に、コンディショニングしたファイバーを挿入し、３０分間揮発性物質を吸着させた。バイアルからファイバーを抜き出し、ＧＣ／ＭＳのインジェクション部に挿入して、所定時間（２ｍｉｎ）保持し、吸着部分を脱離させて、大豆ハンバーグの揮発性成分を以下の条件で測定した。 Test example 8
Volatile component analysis of soy hamburgers:
The soybean hamburger pieces used in Test Example 6 were crushed by hand into a size that fits in a vial for GC/MS, packed in 5g portions, and stored in a refrigerator at -25°C. This was thawed in a constant temperature bath at 3°C for measurement. The vial was placed on a heater set at 60° C. (±2° C.) and heated for 120 minutes. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into the heated vial and allowed to adsorb volatiles for 30 minutes. The fiber was pulled out from the vial, inserted into the injection part of the GC/MS, held for a predetermined time (2 min), the adsorbed part was desorbed, and the volatile components of the soybean hamburger were measured under the following conditions.
＜使用機器・器具＞
・ＧＣ－１７Ａ／ＱＰ５０００
・検出器：МＳ（質量分析計）
・ＳＰＭＥファイバー　（５０／３０ｕｍ　ＤＶＢ／ＣＡＲ／ＰＤＭＳ）
＜昇温条件＞
４０℃、５ｍｉｎ→２００℃
　２３ｍｉｎ　ｈｏｌｄ
　Ｒａｔｅ　５℃／ｍｉｎ
＜カラム＞
ＵＬＢＯＮ　ＨＲ－２０Ｍ　０．２５ｍｍＩ．Ｄ．×５０ｍ
＜測定条件＞
・スプリットレス
・気化室温度　　　　　　／２３０℃
・インターフェース温度　／２５０℃
・サンプリング時間　　　／２．００［ｍｉｎ］
・キャリアガス圧力　　　／１０７［ｋＰａ］
・カラム流量　　　　　　／１．２［ｍｌ／ｍｉｎ］
・線速度　　　　　　　　／３０［ｃｍ／ｓｅｃ］
・スプリット比　　　　　／５０
・前流量　　　　　　　　／６４．５［ｍｌ／ｍｉｎ］
・印加電圧　　　　　　　／１．５ｋＶ
・測定質量範囲　　　　　／３０～４００
・キャリアガス　　　　　／Ｈｅ <Equipment and equipment used>
・GC-17A/QP5000
・Detector: МS (mass spectrometer)
・SPME fiber (50/30um DVB/CAR/PDMS)
<Temperature rising conditions>
40°C, 5 min→200°C
23min hold
Rate 5°C/min
<Column>
ULBON HR-20M 0.25mm I.D. D. ×50m
<Measurement conditions>
・Splitless ・Vaporization chamber temperature / 230℃
・Interface temperature /250℃
・Sampling time /2.00 [min]
・Carrier gas pressure /107 [kPa]
・Column flow rate /1.2 [ml/min]
・Linear velocity/30 [cm/sec]
・Split ratio /50
・Pre-flow rate /64.5 [ml/min]
・Applied voltage /1.5 kV
・Measurement mass range /30 to 400
・Carrier gas /He
　大豆の青臭さの原因物質の１つであるヘキサナールは無添加の試験区１と比較し、その他乳酸塩やアラニンを添加した試験区では減少した。これにより試験区３～８では大豆の青臭さを低減できていることが裏付けられた。 　Hexanal, which is one of the substances that cause the grassy smell of soybeans, decreased in the test plots to which lactate and alanine were added, compared to the additive-free test plot 1. This proved that the grassy smell of soybeans could be reduced in test plots 3 to 8.
実　施　例　７
　　脱脂大豆加工品水溶液の調製：
　ホモジナイザーカップに脱脂大豆加工品（実施例１で使用したものと同じもの）５ｇを秤量し、純水で１０倍希釈したものに表１２の添加物を０．５ｇ量り入れて１０，０００ｒｐｍ、１０分間ホモジナイズした。以上より脱脂大豆加工品水溶液を調整した。 Example 7
Preparation of defatted soybean processed product aqueous solution:
5 g of the defatted soybean product (same as that used in Example 1) was weighed into a homogenizer cup, diluted 10 times with pure water, and 0.5 g of the additive shown in Table 12 was weighed into the homogenizer cup and stirred at 10,000 rpm and 10 Homogenize for 1 minute. A defatted soybean processed product aqueous solution was prepared from the above.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
試　験　例　９
　　　脱脂大豆加工品の揮発性成分分析：
　実施例７で調整した水溶液を専用のバイアルに５ｇデカントで量り入れた。これを６０℃±２℃に設定したヒーターの上に設置し、１２０分間加熱した。その間、ファイバーのコンディショニング（Ｈｅ中、２３０℃）を１時間行った。加熱したバイアル中に、コンディショニングしたファイバーを挿入し、３０分間揮発性物質を吸着させた。バイアルからファイバーを抜き出し、ＧＣのインジェクション部に挿入し、脱脂大豆加工品の揮発性成分を以下の条件で測定した。ヘキサナールのピーク面積を表１４に示した。 Test example 9
Volatile component analysis of defatted soybean products:
5 g of the aqueous solution prepared in Example 7 was decanted into a dedicated vial. This was placed on a heater set at 60° C.±2° C. and heated for 120 minutes. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into the heated vial and allowed to adsorb volatiles for 30 minutes. The fiber was pulled out from the vial, inserted into the injection part of the GC, and the volatile components of the defatted soybean processed product were measured under the following conditions. Table 14 shows the peak area of hexanal.
＜使用機器・器具＞
・ＧＣ－１７Ａ／カラム：Ｇ－３００（３０ｍ）
・検出器：ＦＩＤ
・ＳＰＭＥファイバー：５０／３０ｕｍ　ＤＶＢ／ＣＡＲ／ＰＤＭＳ
・クロマトパックＣＲ－７Ａ　ｐｌｕｓ
＜昇温条件＞
４０℃、５ｍｉｎ→２００℃
　２３ｍｉｎ　ｈｏｌｄ
　Ｒａｔｅ　５℃／ｍｉｎ
＜測定条件＞
・気化室温度　　　　　　／２３０℃
・キャリアガス　　　　　／Ｈｅ
・カラム流量　　　　　　／２２ｍｌ／ｍｉｎ
・検出器温度　　　　　　／２００℃
・検出器機感度　　　　　／１００
・注入方法　　　　　　　／全量注入 <Equipment and equipment used>
・GC-17A/column: G-300 (30m)
・Detector: FID
・SPME fiber: 50/30um DVB/CAR/PDMS
・Chromatopack CR-7A plus
<Temperature rising conditions>
40°C, 5 min→200°C
23min hold
Rate 5°C/min
<Measurement conditions>
・Vaporization chamber temperature /230℃
・Carrier gas /He
・Column flow rate /22ml/min
・Detector temperature /200℃
・Detector sensitivity /10 0
・Injection method / full injection
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
　無添加の試験区１や、従来効果があるとされているトレハロースを添加した試験区３と比較して、乳酸カルシウムを添加した試験区２の方がヘキサナールを抑制している可能性が示唆された。 Compared to test group 1 with no additive and test group 3 with the addition of trehalose, which is considered to be effective in the past, test group 2 with the addition of calcium lactate may have suppressed hexanal. Ta.
実　施　例　８
　　　脱脂大豆加工品精製液の調製：
　ホモジナイザーカップに脱脂大豆加工品（実施例１で使用したものと同じもの）５ｇを秤量し、純水で１０倍希釈したものに表６の添加物を０．１ｇ（５０％品は０．２ｇ）量り入れて１０，０００ｒｐｍ、１０分間ホモジナイズした。その後、９,０００ｒｐｍ、１０分間遠心分離して上清をシリンジフィルター（０．４５μｍ）で濾過したものを脱脂大豆加工品精製液として調整した。 Example 8
Preparation of defatted soybean product refined liquid:
5 g of defatted soybean processed product (the same product used in Example 1) was weighed into a homogenizer cup and diluted 10 times with pure water. ) was weighed and homogenized at 10,000 rpm for 10 minutes. Thereafter, the mixture was centrifuged at 9,000 rpm for 10 minutes, and the supernatant was filtered through a syringe filter (0.45 μm) to prepare a purified defatted soybean product solution.
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000015
試　験　例　１０
　　　脱脂大豆加工品精製液の揮発性成分分析
　実施例８で製造した脱脂大豆加工品精製液を専用のバイアルに５ｇ量り入れ、６０℃±２℃に設定したヒーターの上に設置し、１２０分間加熱した。その間、ファイバーのコンディショニング（Ｈｅ中、２３０℃）を１時間行った。加熱したバイアル中に、コンディショニングしたファイバーを挿入し、３０分間揮発性物質を吸着させた。バイアルからファイバーを抜き出し、ＧＣのインジェクション部に挿入し、そのまま脱脂大豆加工品精製液の揮発性成分を試験例９と同様の条件で測定した。ヘキサナールのピーク面積を表１６に示した。 Test example 10
Volatile Component Analysis of Defatted Processed Soybean Purified Liquid 5 g of the defatted processed soybean purified liquid produced in Example 8 was weighed into a dedicated vial, placed on a heater set at 60 ° C ± 2 ° C, and heated for 120 minutes. did. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into the heated vial and allowed to adsorb volatiles for 30 minutes. The fiber was pulled out from the vial, inserted into the injection part of the GC, and the volatile components of the refined liquid of the defatted processed soybean product were measured under the same conditions as in Test Example 9. Table 16 shows the peak area of hexanal.
Figure JPOXMLDOC01-appb-T000016
Figure JPOXMLDOC01-appb-T000016
　乳酸塩とアラニンを添加した試験区２～５では、臭いの低減効果が知られているトレハロースよりもヘキサナールのピーク面積の低減が見られた。中でも乳酸カルシウムを添加した試験区２で最もヘキサナール量が低減していることが示された。 In test plots 2 to 5 to which lactate and alanine were added, the peak area of hexanal was reduced more than trehalose, which is known to have an odor-reducing effect. Among them, it was shown that the amount of hexanal was reduced most in test group 2 to which calcium lactate was added.
実　施　例　９
　粉末状大豆水溶液の調製：
　粉末状大豆（脱脂あり、分離たん白、粉末状、たん白含量 ９０％以上）０．５ｇをバイアル瓶に秤量し、純水で１０倍希釈する。そこに表１７の添加物を５％ｇ秤量し、粉末状大豆水溶液を調整した。 Example 9
Preparation of powdered soybean aqueous solution:
0.5 g of powdered soybean (defatted, separated protein, powdered, protein content of 90% or more) is weighed into a vial and diluted 10-fold with pure water. 5% g of the additive in Table 17 was weighed there to prepare a powdered soybean aqueous solution.
Figure JPOXMLDOC01-appb-T000017
Figure JPOXMLDOC01-appb-T000017
試　験　例　１１
　　粉末状大豆水溶液の揮発性成分分析：
　実施例５でバイアル瓶中に製造した粉末状大豆水溶液を、６０℃±２℃に設定したヒーターの上に設置し、１２０分間加熱した。その間、ファイバーのコンディショニング（Ｈｅ中、２３０℃）を１時間行った。加熱したバイアル中に、コンディショニングしたファイバーを挿入し、３０分間揮発性物質を吸着させた。バイアルからファイバーを抜き出し、ＧＣのインジェクション部に挿入し、そのまま脱脂大豆加工品精製液の揮発性成分を試験例９と同様の条件で測定した。ヘキサナールのピーク面積を表１８に示した。 Test example 11
Volatile component analysis of powdered soybean aqueous solution:
The powdered soybean aqueous solution produced in the vial bottle in Example 5 was placed on a heater set at 60° C.±2° C. and heated for 120 minutes. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into the heated vial and allowed to adsorb volatiles for 30 minutes. The fiber was extracted from the vial, inserted into the injection part of the GC, and the volatile components of the defatted processed soybean purified liquid were measured under the same conditions as in Test Example 9. Table 18 shows the peak area of hexanal.
Figure JPOXMLDOC01-appb-T000018
Figure JPOXMLDOC01-appb-T000018
　乳酸カルシウムを添加した試験区２で、無添加区に比べ有意にヘキサナール量が低減していることが示された。 It was shown that the amount of hexanal was significantly reduced in test group 2 with the addition of calcium lactate compared to the non-addition group.
実　施　例　１０
　　植物性たん白水溶液の調製：
　粉末状の植物性たん白（大豆たん白（脱脂あり、分離たん白、粉末状、たん白含量 ９０％以上）、エンドウたん白（脱脂なし、分離たん白、粉末状、たん白含量 ８０％以上）、ソラマメたん白（脱脂なし、分離たん白、粉末状、たん白含量 ９０％以上）、玄米（脱脂なし、濃縮たん白、粉末状、たん白含量 ８０％以上））５ｇをスクリューバイアル瓶に秤量し、純水で１０倍希釈した。無添加区以外、これらにそれぞれ乳酸カルシウムを５％量り入れ、混濁した。また、乳酸カルシウムを添加しないものを無添加区とした。 Example 10
Preparation of vegetable protein aqueous solution:
Powdered vegetable protein (soybean protein (defatted, isolated protein, powdered, protein content 90% or more), pea protein (no defatted, isolated protein, powdered, protein content 80% or more ), broad bean protein (non-defatted, isolated protein, powder, protein content 90% or more), brown rice (non-defatted, concentrated protein, powder, protein content 80% or more))) into a screw vial. It was weighed and diluted 10 times with pure water. 5% of calcium lactate was weighed into each of them except for the additive-free group to make them turbid. A non-addition group was obtained by adding no calcium lactate.
試　験　例　１２
　　植物性たん白の揮発性成分分析：
　実施例１０で調整した水溶液が入ったスクリューバイアル瓶を、６０℃±２℃に設定したヒーターの上に設置し、スターラーで混濁しながら１２０分間加熱した。その間、ファイバーのコンディショニング（Ｈｅ中、２３０℃）を１時間行った。加熱したスクリューバイアル瓶中に、コンディショニングしたファイバーを挿入し、３０分間揮発性物質を吸着させた。バイアルからファイバーを抜き出し、ＧＣ／ＭＳのインジェクション部に挿入して、所定時間（２ｍｉｎ）保持し、吸着部分を脱離させ、揮発性成分を試験例８と同様の条件で測定した。揮発性成分分析の結果を図４～７に示した。また、ヘキサナールおよび２－ペンチルフランのピーク面積をそれぞれ表１９および表２０に示した。 Test example 12
Volatile component analysis of vegetable protein:
The screw vial containing the aqueous solution prepared in Example 10 was placed on a heater set at 60° C.±2° C., and heated with a stirrer for 120 minutes while making it cloudy. Meanwhile, the fiber was conditioned (230° C. in He) for 1 hour. The conditioned fiber was inserted into a heated screw vial and allowed to adsorb volatiles for 30 minutes. The fiber was pulled out from the vial, inserted into the injection part of the GC/MS, held for a predetermined time (2 min) to desorb the adsorbed portion, and the volatile components were measured under the same conditions as in Test Example 8. The results of volatile component analysis are shown in Figures 4-7. The peak areas of hexanal and 2-pentylfuran are shown in Tables 19 and 20, respectively.
Figure JPOXMLDOC01-appb-T000019
Figure JPOXMLDOC01-appb-T000019
Figure JPOXMLDOC01-appb-T000020
Figure JPOXMLDOC01-appb-T000020
　乳酸カルシウム５％添加区では、無添加区に比べ全体的にピーク面積が減少する傾向があることが確認された（図４～７）。主要ピークとして、豆類の青臭さの代表であるヘキサナールや油脂の酸化臭で知られる２－ペンチルフランなどのピークが減少していた（表１９および２０）。 It was confirmed that in the 5% calcium lactate addition group, the overall peak area tended to decrease compared to the non-addition group (Figs. 4 to 7). As major peaks, the peaks of hexanal, which is representative of the grassy smell of legumes, and 2-pentylfuran, which is known as the oxidized smell of oils and fats, decreased (Tables 19 and 20).
　本発明は、植物性たん白を利用した飲食品の嗜好性を高めるために利用することができる。 The present invention can be used to enhance the palatability of foods and drinks that use vegetable protein.

Claims (17)

  1. 　乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上を有効成分として含有することを特徴とする植物性たん白用風味改善剤。 A vegetable protein flavor improving agent characterized by containing one or more selected from the group consisting of lactic acid, its metal salts, and alanine as active ingredients.
  2. 　植物性たん白が、豆類由来である請求項１記載の植物性たん白用風味改善剤。 The flavor improver for vegetable protein according to claim 1, wherein the vegetable protein is derived from legumes.
  3. 　豆類由来の植物性たん白が、分離たん白、抽出たん白または濃縮たん白である請求項２記載の植物性たん白用風味改善剤。 The vegetable protein flavor improving agent according to claim 2, wherein the vegetable protein derived from beans is isolated protein, extracted protein or concentrated protein.
  4. 　植物性たん白が、豆類もしくは穀類の粉末または豆類もしくは穀類のミルクである請求項１記載の植物性たん白用風味改善剤。 The vegetable protein flavor improving agent according to claim 1, wherein the vegetable protein is beans or cereals powder or beans or cereals milk.
  5. 　植物性たん白が、穀類由来である請求項１記載の植物性たん白用風味改善剤。 The vegetable protein flavor improving agent according to claim 1, wherein the vegetable protein is derived from cereals.
  6. 　乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上を有効成分として含有することを特徴とする植物性たん白用物性改善剤。 A physical property improving agent for vegetable protein, characterized by containing one or more selected from the group consisting of lactic acid, its metal salts, and alanine as active ingredients.
  7. 　植物性たん白が、豆類由来である請求項６記載の植物性たん白用物性改善剤。 The physical property improving agent for vegetable protein according to claim 6, wherein the vegetable protein is derived from legumes.
  8. 　豆類由来の植物性たん白が、分離たん白、抽出たん白または濃縮たん白である請求項７記載の植物性たん白用物性改善剤。 The physical property improving agent for vegetable protein according to claim 7, wherein the vegetable protein derived from beans is isolated protein, extracted protein or concentrated protein.
  9. 　植物性たん白が、豆類もしくは穀類の粉末または豆類もしくは穀類のミルクである請求項６記載の植物性たん白用物性改善剤。 The physical property improving agent for vegetable protein according to claim 6, wherein the vegetable protein is beans or cereals powder or beans or cereals milk.
  10. 　植物性たん白が、穀類由来である請求項６記載の植物性たん白用物性改善剤。 The physical property improving agent for vegetable protein according to claim 6, wherein the vegetable protein is derived from cereals.
  11. 　植物性たん白と、乳酸およびその金属塩、アラニンからなる群から選ばれる１種または２種以上とを含有することを特徴とする飲食品。 A food or drink characterized by containing vegetable protein and one or more selected from the group consisting of lactic acid, its metal salts, and alanine.
  12. 　植物性たん白が、豆類由来である請求項１１記載の飲食品。 The food or drink according to claim 11, wherein the vegetable protein is derived from legumes.
  13. 　豆類由来の植物性たん白が、分離たん白、抽出たん白または濃縮たん白である請求項１２記載の飲食品。 The food or drink according to claim 12, wherein the legume-derived vegetable protein is isolated protein, extracted protein or concentrated protein.
  14. 　植物性たん白が、豆類もしくは穀類の粉末または豆類もしくは穀類のミルクである請求項１１記載の飲食品。 The food or drink according to claim 11, wherein the vegetable protein is beans or cereals powder or beans or cereals milk.
  15. 　植物性たん白が、穀類由来である請求項１１記載の飲食品。 The food or drink according to claim 11, wherein the vegetable protein is derived from cereals.
  16. 　更に、畜肉を含有するものである請求項１１～１５の何れか１項に記載の飲食品。 The food or drink according to any one of claims 11 to 15, which further contains livestock meat.
  17. 　更に、魚肉を含有するものである請求項１１～１６の何れか１項に記載の飲食品。 The food or drink according to any one of claims 11 to 16, which further contains fish meat.
PCT/JP2022/009222 2022-03-03 2022-03-03 Plant protein flavor-improving agent, plant protein physical property–improving agent, and food or beverage product containing plant protein flavor-improving agent and plant protein physical property–improving agent WO2023166684A1 (en)

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