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
• • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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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• 2022
  • 2022-03-03 JP JP2024504285A patent/JPWO2023166684A1/ja active Pending
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