WO2024024800A1

WO2024024800A1 - Açaí-containing bean flavor improver, and bean processed food product containing same

Info

Publication number: WO2024024800A1
Application number: PCT/JP2023/027256
Authority: WO
Inventors: 静香佐藤; 英裕花井
Original assignee: 株式会社フルッタフルッタ
Priority date: 2022-07-26
Filing date: 2023-07-25
Publication date: 2024-02-01

Abstract

The present invention provides a bean flavor improver that contains açaí fruit or an extract thereof as an active ingredient.

Description

Bean flavor improver containing acai and processed bean food containing the same

The present invention broadly relates to a bean flavor improver containing acai, a processed bean food containing the same, a method for producing the same, and the like.

Soybeans have a unique flavor, such as a grassy smell, derived from aldehyde compounds such as hexanal. Although it is known that the unique flavor of soybeans can be suppressed by adding seasonings such as mirin (non-patent document 1), there is a problem that a sufficient masking effect cannot be obtained with seasonings alone. In particular, meat substitutes made from legumes such as soybeans, which have been attracting increasing attention in recent years, often retain the characteristic odor of legumes even after preparation to remove odor and the addition of seasonings.

In view of the above circumstances, it is an object of the present invention to provide a new means for improving the flavor of beans.

Acai fruit, which is attracting attention as a nutritious health food, has almost no taste other than the slight astringency derived from polyphenols and the richness of the nut-like oil, and has only a slight scent of young leaves. The present inventors surprisingly discovered that acai fruit, which is originally flavorless, reduces the odor of beans, leading to the completion of the present invention.

That is, the present application includes the following inventions.
[1]
A bean flavor improving agent containing acai fruit or its extract as an active ingredient.
[2]
The flavor improving agent according to [1], wherein the acai fruit or its extract is in the form of a puree, extract, oil, pulverized product, dried product thereof, or a mixture thereof.
[3]
The flavor improving agent according to [1] or [2], wherein the beans are one or more selected from the group consisting of soybeans, lentils, fava beans, chickpeas, peas, and mung beans.
[4]
The flavor improving agent according to [1] or [2], wherein the flavor improvement of beans is one or more selected from the group consisting of a reduction in stuffy odor, a reduction in grassy smell, a reduction in harsh taste, and an increase in umami.
[5]
The flavor improving agent according to [1] or [2], further comprising one or more seasonings selected from the group consisting of sake, mirin, ginger, and garlic.
[6]
A processed bean food comprising the flavor improving agent according to [1] or [2].
[7]
The processed bean food according to [6], which contains 0.1 to 10% by mass of acai fruit or its extract based on the total mass of the beans.
[8]
The processed bean food according to [6], wherein the processed bean food is meat substitute, soy milk, soybean flour, okara, fried tofu, yuba, miso, or soy sauce.
[9]
The processed bean food according to [6], which has one or more flavor improvements selected from the group consisting of a reduction in stuffy odor, a reduction in grassy smell, an increase in aroma, a reduction in harsh taste, and an increase in umami. .
[10]
The processed soybean food according to [6], wherein the processed soybean food is soybean meat, and the soybean meat has increased juiciness and/or bloodiness compared to soybean meat that does not contain the flavor improver.
[11]
A method for producing a processed bean food with improved flavor, the method comprising the step of contacting an acai fruit or an extract thereof with a bean or a processed food thereof.
[12]
A method for improving the flavor of beans or processed foods thereof, comprising the step of bringing an acai fruit or an extract thereof into contact with beans or processed foods thereof.

It is surprising that acai fruit, which originally has almost no flavor, can improve the flavor of beans more than any other seasoning. In particular, unlike general seasonings that specialize in improving specific flavors, acai fruit can improve flavors in a well-balanced manner. Therefore, the present invention can improve the palatability of beans themselves or processed foods thereof, which have conventionally had a problem with bean odor. In particular, when acai fruit is added to meat substitutes that are mainly made from legumes, such as soybean meat, it not only suppresses the unique flavor of beans, but also imparts the aroma similar to when heated livestock meat. . Without intending to be bound by theory, it is believed that acai fruit contains a large amount of polyphenols, which imparts the aroma.

Acai fruit alone has the effect of improving bean flavor, but when combined with seasonings, the improving effect can be further enhanced.

Radar chart of the flavor-improving effects of acai puree, oil, extract, and seed powder on soybean meat before consumption. Radar chart regarding the flavor improvement effect of acai puree, oil, extract, and seed powder on soybean meat after consumption (top). Radar chart regarding the flavor improvement effect of acai puree, oil, extract, and seed powder on soybean meat after consumption (middle). Radar chart regarding the flavor improvement effect of acai puree, oil, extract, and seed powder on soybean meat after consumption (last). Radar chart regarding the flavor improvement effect of acai puree alone or seasoning alone on soybean meat. Radar chart on the flavor improvement effect of the combination of acai puree and seasonings on soybean meat. Radar chart of the flavor improvement effect of the combination of acai puree and cooking sake on soybean meat. Radar chart on the flavor improvement effect of the combination of acai puree and mirin on soybean meat. Radar chart on the flavor improvement effect of the combination of acai puree and ginger on soybean meat. Radar chart on the flavor improvement effect of the combination of acai puree and garlic on soybean meat. A graph showing the flavor improvement effect of acai puree on various meat substitutes before consumption. Radar chart of the flavor improvement effect of acai puree on various meat substitutes after consumption (top). Radar chart (continued) regarding the flavor improvement effect of acai puree on various meat substitutes after consumption (top). A graph comparing the results of FIGS. 13 and 14 for each type of bean. Radar chart of the flavor improvement effect of acai puree on various meat substitutes after consumption (middle). Radar chart (continued) regarding the flavor improvement effect of acai puree on various meat substitutes after consumption (middle). A graph comparing the results of FIGS. 15 and 16 for each type of bean. Radar chart of the flavor improvement effect of acai puree on various meat substitutes after consumption (last). Radar chart (continued) regarding the flavor improvement effect of acai puree on various meat substitutes after consumption (last). A graph comparing the results of FIGS. 18 and 19 for each type of bean. A graph comparing the flavor improvement effect of each type of bean before consumption. A graph comparing the effectiveness of masking the unique aroma of beans for each type of bean. A graph comparing the effect of adding flavor to each type of bean. A graph comparing the effect of improving harshness for each type of bean. A graph comparing the effect of imparting flavor to each type of bean. A graph comparing the effect of imparting juiciness by type of bean. A graph comparing the effect of imparting fleshy texture to each type of bean.

Hereinafter, modes for carrying out the present invention (hereinafter also simply referred to as "embodiments") will be described in detail, but the present invention is not limited to the following embodiments. The present invention can be modified in various ways without departing from the gist thereof.

(flavor improver)
In a first embodiment, there is provided a flavor improver in beans or processed foods thereof, which contains an acai fruit or an extract thereof as an active ingredient.

Acai (Japanese name: Nibonmodoki, Wakaba cabbage palm) is a general term for several palm species in the Euterpe genus that are native to the Brazilian Amazon, and the species that produce edible fruits include Euterpe oleracea and Euterpe precatoria. Acai palm fruit is known as acai berry. In addition, there is a cabbage palm (scientific name: Euterpe Edulis) that is closely related to the above species, and it can be used interchangeably with acai because it produces fruits similar to acai. Seeds account for about 90% or more of the whole fruit. As used herein, "acai fruit" refers to the acai fruit itself or a portion thereof, such as the pericarp, pulp, seeds, or a combination thereof. An example of acai fruit is puree (pulp) obtained by crushing the skin and/or pulp of acai fruit. Processed products of acai fruit include not only processed products of the pericarp and/or pulp, but also crushed seeds and the like. The crushed seeds are preferably dried. The particle size of the crushed seeds is not particularly limited, and may be small (fine powder) or large (coarse powder). Preferably, it is a fine powder. The particle size is 200 μm or less, preferably 150 μm or less, more preferably 100 μm or less.

As used herein, an "extract" of acai fruit refers to a liquid, semi-liquid or semi-liquid extract derived from the acai fruit itself or any part thereof, such as the pericarp, pulp, seeds or a combination thereof. Refers to solid substances. Acai fruit extracts include extracts, oils, and clarify derived from acai puree. Unless otherwise specified, acai fruit or extracts thereof may be collectively referred to as "acai" herein. Acai fruit or its extract may be in the form of puree (pulp), extract, oil or clarification, or in the form of dried products or mixtures thereof. These may be commercially available, or those skilled in the art can appropriately prepare them from acai fruit based on common technical knowledge.

The dried product may be one obtained by drying acai fruit or its extract, such as puree, extract, oil, or crushed product, and the drying method is not limited, such as hot air drying, freeze drying (freeze drying), etc. ), vacuum frying, far-infrared irradiation drying, solar drying, low-temperature ventilation drying, etc. can be used. In one embodiment, the dried product is a freeze-dried puree or extract (freeze-dried powder).

The acai extract is not particularly limited as long as the components contained in the acai fruit are extracted, but an acai fruit processed by a known method may be used. Known techniques include sorting the acai, washing, softening by soaking in water, removing seeds, pulping, pasteurizing, cooling, separation such as centrifugation, dilution, filtration, and the like. The order varies depending on the type of extract desired and can be appropriately determined by those skilled in the art. When using only the pericarp and/or pulp, the seeds are removed at an optional step.

The acai fruit or its extract includes the acai fruit itself or a part thereof, such as the pericarp, pulp, and/or seeds crushed or pressed. Such crushed or pressed products can be obtained by, for example, crushing and grinding the acai fruit, squeezing and squeezing the juice using a hydraulic press, roller press, or in-line juicer, or crushing the acai fruit using a pulper/finisher or the like. It can be obtained by a method of crushing with a crusher or the like and then squeezing with an extractor or the like. Furthermore, the juice squeezed according to these methods can be treated with enzymes such as pectinase and cellulase, if desired. In addition, the acai extract may be concentrated or diluted as necessary, and the concentration methods in this case include, for example, concentration by ordinary heating, vacuum concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration. etc. are known.

Acai puree is made by adding water to the edible part of the acai fruit, and is characterized by a slight astringency derived from polyphenols, a nutty oily richness, and a scent similar to young leaves.

Acai puree (pulp) is obtained by crushing the skin and/or pulp of an acai fruit (pulping). Preferably, the acai is soaked in water to soften it before grinding. The immersion is performed, for example, at room temperature or at a high temperature, for example at 20° C. to 50° C., for a predetermined period of time. The puree may be sieved through a mesh or the like. Examples of such meshes include those having a mesh diameter of 0.5 to 5 mm.

The Brazilian Ministry of Agriculture requires acai puree to have a solid content of 8% or more. Solids content is determined by dry method. The solid content of the puree is 8.0% or more and 17.0%, preferably 14.0% or more and 15.0% or less. The sugar content (Brix (Bx)) of the puree in this specification is preferably 2.0 or more and 7.0 or less, more preferably 3.0 or more and 6.0 or less, and 3.5 or more and 5.5 The following is most preferable. Bx of the flavor improver can be measured using a refractometer according to a conventional method. Further, Bx of the flavor improving agent can be set within the above range by adjusting the water content in the hydrolysis treatment when scraping the skin and pulp of acai to form a puree, and the subsequent concentration.

A puree obtained by a normal method has a pH of about 5. In this state, the puree does not taste sour.

Acai extract is extracted from acai puree, and is characterized by the rich aroma and astringent taste unique to polyphenols.

The acai extract can be obtained by subjecting the acai fruit itself or a part thereof, such as the pericarp and/or pulp, or a crushed or pressed product thereof, such as a puree, to an extraction process or a purification process using an arbitrary solvent. Solvents used for such extraction include solvents commonly used in the production of food and drink products, such as water, lower alcohols (ethanol, methanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol), etc. ), liquid polyhydric alcohols (1,3-butylene glycol, propylene glycol, glycerin, etc.), ketones (acetone, methyl ethyl ketone, etc.), acetonitrile, esters (ethyl acetate, butyl acetate, etc.), hydrocarbons (hexane, heptane, etc.), ethers (ethyl ether, propyl ether, polyoxyethylene cetyl ether, etc.), but preferred are polar solvents such as lower alcohols such as ethanol, and water, and more preferred are two or more of these. It is a mixed solvent containing

The extract may be further subjected to steps such as enzymatic treatment with a predetermined enzyme, acid hydrolysis treatment, and concentration treatment. An example of the concentration process is vacuum concentration.

Acai oil is an oil separated and refined from acai puree, and is characterized by a young leaf-like aroma and nutty flavor. Acai Clarify is water separated and purified from acai puree, and like the extract, it is characterized by the rich aroma and astringent taste unique to polyphenols.

Acai oil is an oily component obtained from the acai fruit itself or a part thereof, such as the pericarp and/or pulp, or a crushed or pressed product thereof, such as the pulp. For example, starting from pulp, the oil can be obtained by removing solid components and water by a suitable separation step such as centrifugation. More specifically, acai oil is obtained from the upper layer of the upper layer, middle layer, and lower layer separated by three-phase centrifugation. Acai Clarify is obtained from the middle layer, and insoluble dietary fiber is contained in the lower layer.

Acai seeds may undergo the above-mentioned processing for the pericarp and/or pulp. Acai seed powder can be prepared, for example, by drying and pulverizing the seeds. For drying and pulverization, methods known to those skilled in the art can be used. For example, seeds may be dried and crushed using a drying and crushing machine described in Japanese Patent No. 6,544,672. These steps may be performed one after the other, or another step may be performed in between.

As used herein, "legumes" refers to one or more legume seeds that are considered edible or non-toxic, and are expected to improve flavor. means. Legumes include those whose toxicity can be reduced or eliminated by specific treatment. Examples of legumes include Glycine, Vicia, Vigna, Cajanus, Pisum, Phaseoleae, Cicer, and Peanut. Examples include, but are not limited to, seeds of the genus Arachis, Lens, and Lupinus. Specific examples of preferred legumes include soybeans, lentils, fava beans, chickpeas, peas, mung beans, green soybeans, black soybeans, adzuki beans, daikon beans, mung beans, cowpeas, pigeon peas, kidney beans, kidney beans, red kidney beans ( Examples include, but are not limited to, white beans, black beans, quail beans (also referred to as pinto beans), tiger beans, lima beans, peanuts, flounder beans, and lupine beans. Particularly preferred legumes include soybeans, lentils, fava beans, chickpeas, peas, mung beans, adzuki beans, and pinto beans. A combination thereof may also be used. The beans may be sprouts that have been germinated in the dark, such as bean sprouts. Beans such as green soybeans may be used before they are fully mature.

As used herein, "flavor" refers to any taste or odor that beans or their processed foods have, especially their inherently undesirable flavors, such as stuffy odor, grassy odor, harsh taste, bitterness, astringency. It means taste, sourness, harshness, etc., and bean odor. Flavor includes the texture felt throughout the mouth, including the teeth and tongue. Texture includes texture, juiciness, elasticity, etc. The stuffy smell corresponds to the steam-like smell that comes out when soybeans are boiled. The grassy smell is unique to soybeans. These bean odors generally refer to the grassy odor of beans or the unique fishy odor of bean proteins, but they vary depending on the type of bean. For example, peas have an earthy smell, lentils have a hay-like smell, chickpeas have a chestnut-like smell, and moong beans have a sulfur smell. Red beans have a unique aroma, red beans have a light earthy aroma, white beans have a light potato-like aroma, and pinto beans have a rosemary-like aroma. These odors are just examples, and may vary depending on the degree of processing and other factors, and may also include desirable odors such as umami.

The above flavors are those felt before eating beans or processed foods thereof, those felt immediately after putting them in the mouth (at the top), those felt in the middle (during mastication), or those felt at the end (after swallowing). It can be divided into

As used herein, "flavor improvement" means reducing, preferably eliminating, flavor, or increasing desirable flavor. For example, bean odor affects the flavor of processed bean foods even after they are processed, so it is preferable to reduce them. Flavor reduction also includes masking. As used herein, "masking" means a combination of actions such as masking, covering, deodorizing, and deodorizing undesirable flavors such as bean odor. On the other hand, umami is desirable and it is preferred that such flavor be enhanced.

Flavor reduction also includes masking. As used herein, "masking" means a combination of actions such as masking, covering, deodorizing, and deodorizing undesirable flavors such as bean odor.

Either the acai fruit or its extract can improve the overall undesirable flavor characteristic of beans. Acai fruit or its extracts, especially purees, are characterized by being able to improve the flavor in a well-balanced manner, in this respect conventional seasonings that only contribute to the improvement of specific flavors or improve the flavor too much. It's far better than that. In other words, acai fruit can compensate for the shortcomings of traditional seasonings.

Acai oil, extract, and seed powder also have effects comparable to purees in almost all flavors, but the degree of flavor improvement effect of acai fruit or its extract on beans or processed foods depends on the type of acai fruit or its extract before consumption. It may be different later.

Extracts may be effective in reducing the stuffy odor and grassy smell immediately after eating, as well as imparting a fleshy, fleshy texture and aroma. Oil may be better at imparting juiciness and flavor immediately after consumption.

Oil may be effective in masking the grassy smell and imparting aroma during chewing. Purees may be better at imparting a fleshy, juicy feel during mastication. Extracts may be better at reducing stuffy odor and grassy odor during chewing, and imparting aroma.

The amount of acai fruit or its extract added to the beans can be appropriately selected depending on the purpose. Therefore, although not intended to be limiting, the amount of acai fruit or its extract added may be 0.01 to 30% by mass, 0.1 to 10% by mass, or 1 to 8% by mass based on the total mass of beans. It can be adjusted as appropriate within the range of 3% to 6% by mass. Preferably 0.1% to 20% by mass, more specifically 0.5% by mass, 1% by mass, 1.5% by mass, 2% by mass, 2.5% by mass, 3% by mass, 3.5% by mass. Mass%, 4% by mass, 4.5% by mass, 5% by mass, 5.5% by mass, 6% by mass, 6.5% by mass, 7% by mass, 7.5% by mass, 8% by mass, 8.5 Mass%, 9% by mass, 9.5% by mass, 10% by mass, 10.5% by mass, 11% by mass, 11.5% by mass, 12% by mass, 12.5% by mass, 13% by mass, 13.5 Mass%, 14% by mass, 14.5% by mass, 15% by mass, 15.5% by mass, 16% by mass, 16.5% by mass, 17% by mass, 17.5% by mass, 18% by mass, 18.5 % by mass, 19% by mass, 19.5% by mass, 20% by mass, etc. When the content of acai fruit or its extract is within the above range, the flavor of processed foods can be improved. The beans to which the flavor improver is added may be the beans themselves, processed foods thereof, or those that have undergone further processing. For example, when using a meat substitute whose main ingredient is beans, such meat substitutes may be commercially available in a dried state, but such dried products are rehydrated before being cooked. Therefore, a predetermined amount of acai fruit or its extract can be added to the total mass of the meat substitute after rehydration.

In one aspect, for 100 g of rehydrated meat substitute, puree is 1-10 g, preferably 3-8 g, more preferably 4-6 g, oil is 1-10 g, preferably 3-8 g, more preferably 4-6 g. 6g, and the extract is added in an amount of 0.5 to 7g, preferably 1 to 5g, more preferably 2 to 3g.

The flavor improving agent may further contain components known to have a bean flavor improving effect, as long as they do not impair the effects of the acai fruit or its extract. Such ingredients include common seasonings. Cooking sake, mirin, ginger, garlic, etc. can enhance the flavor-improving effect of acai fruit or its extract.

The flavor improver may be provided in a container. The container may be airtight, but it is preferable to distribute it in sealed packaging using normal means. For example, containers made of plastic, paper, glass, metal, ceramics, or composite materials thereof. may be used. Further, it is preferable that the container is sealed and packaged by ordinary means for distribution. It may be a commonly used container such as a metal can, a PET bottle, a paper container composited with metal foil or plastic film, or a bottle.

(Bean processed food)
In a second embodiment, a processed bean food containing a bean flavor improver is provided.

As used herein, "processed bean food" refers to food and drink products made from beans and containing seasonings and other ingredients as necessary. As raw beans, various processed beans such as raw beans, dried beans, beans soaked in water, and heated beans can be used. These raw materials are subjected to arbitrary processing depending on the desired final product. Processed soy foods include, for example, meat substitutes made from beans, bread, sweets, snacks, soy sauce, miso, soybean flour, okara, soy milk, soybean oil, soybean meal, natto, yuba, tofu, fried tofu, and tofu. These include, but are not limited to, nmodoki, koya tofu, tempeh, and the like.

The amount of acai fruit or its extract added to the "processed bean food" can be appropriately selected depending on the purpose. Therefore, although not intended to be limiting, the amount of acai fruit or its extract added may be 0.01 to 30% by mass, 0.1 to 10% by mass, or 1 to 8% by mass based on the total mass of beans. It can be adjusted as appropriate within the range of 3% to 6% by mass. 0.1% to 20% by mass is preferable, more specifically 0.5% by mass, 1% by mass, 1.5% by mass, 2% by mass, 2.5% by mass, 3% by mass, 3.5% by mass. Mass%, 4% by mass, 4.5% by mass, 5% by mass, 5.5% by mass, 6% by mass, 6.5% by mass, 7% by mass, 7.5% by mass, 8% by mass, 8.5 Mass%, 9% by mass, 9.5% by mass, 10% by mass, 10.5% by mass, 11% by mass, 11.5% by mass, 12% by mass, 12.5% by mass, 13% by mass, 13.5 Mass%, 14% by mass, 14.5% by mass, 15% by mass, 15.5% by mass, 16% by mass, 16.5% by mass, 17% by mass, 17.5% by mass, 18% by mass, 18.5 % by mass, 19% by mass, 19.5% by mass, 20% by mass, etc. When the content of acai fruit or its extract in the final product is within the above range, the flavor of the processed food can be improved. The beans to which the flavor improver is added may be the beans themselves, processed foods thereof, or those that have undergone further processing. For example, when using a meat substitute whose main ingredient is beans, such meat substitutes may be commercially available in a dried state, but such dried products are rehydrated before being cooked. Therefore, a predetermined amount of acai fruit or its extract may be added to the total mass of the meat substitute after rehydration.

Any ingredient can be added to the processed bean food to which the flavor improver has been added, as long as it does not impair the desired effect. Such ingredients include, for example, general seasonings, dietary fibers, colorants, acidulants, flavors, preservatives, vitamins, antioxidants, organic acids, organic acid salts, inorganic acids, inorganic acid salts, Examples include inorganic salts, emulsifiers, spices, various extracts and pastes, proteins and their decomposition products, starch, pH adjusters, quality stabilizers, and the like. Any component may be blended alone or in combination. The effect of improving the flavor of acai can be increased by combining seasonings such as cooking sake, mirin, ginger, and garlic with acai fruit or its extract.

The flavor that is improved varies depending on the type of processed food. For example, in the case of a meat substitute whose main ingredient is beans, acai fruit or its extract can enhance the aroma, juiciness, bloodiness, etc. of the meat substitute, similar to when heated livestock meat. Juicy sensation means that the food has a lot of water and oil, and fleshy feeling means that the food tastes like blood.

The processed bean product may contain plants other than acai and beans, such as vegetables and/or fruits. Vegetables that can be included include, but are not limited to, kale, barley grass, wheat grass, tomorrow leaves, mulberry grass, spinach, molokheiya, Brussels sprouts, carrots, tomatoes, eggplants, pumpkins, green peppers, bitter melon, nabela, chili peppers, okra, chili peppers, Fruit vegetables such as corn and cucumber, burdock, onion, bamboo shoot, lotus root, turnip, radish, potato, sweet potato, taro, garlic, ginger and other root vegetables, asparagus, celery, bok choy, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli Examples include leaves and stems such as cauliflower, Japanese cabbage, parsley, green onion, Chinese chrysanthemum, and chive. Moreover, any one kind or a combination of two or more kinds of the above-mentioned vegetables can be used. The processed bean product may contain fruit juice. Fruits that can be used in the present invention include, but are not limited to, citrus fruits (oranges, mandarin oranges, lemons, grapefruits, limes, mandarins, yuzu, tangerines, temple oranges, tangelos, calamansi, etc.), apples, grapes, peaches, pineapples, Guava, graviola, cajou, maracuja, cupuaçu, cacao, pitaya, banana, mango, cassis, blueberry, acerola, prune, papaya, passion fruit, coconut (including pulp, milk, juice, etc.), plum, pear, apricot, lychee , melons, pears, plums, etc.

The vitamins that can be contained in the processed bean product are not limited, but vitamin C, vitamin E, vitamin D, vitamin K, vitamin B group, etc. can be added as long as they do not impair the effects of the embodiment.

Acidulants that can be added to processed bean products include, but are not limited to, citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof.

Flavors added to processed bean products include those derived from animals and plants, such as flavors obtained from milk or dairy products, flavors extracted from citrus fruits and other fruits, seeds, rhizomes, bark, leaves, etc. of plants or extracts thereof, and synthetics. Examples include fragrances and the like.

(Method of producing processed bean food)
In a third embodiment, a method of producing a processed bean food with improved flavor is provided.

The method for producing a processed bean food includes the step of bringing an acai fruit or an extract thereof into contact with a bean or a processed food thereof, optionally in the presence of seasonings and/or other ingredients. Acai fruit or its extract may be added to the processed food itself where flavor improvement is expected, or may be added at any step in the manufacturing process.

The beans used as raw materials for processed foods may be any one or more of the legumes listed above, including soybeans, lentils, fava beans, chickpeas, peas, mung beans, adzuki beans, white kidney beans, and red kidney beans. ), quail beans (pinto beans) are preferred.

The processed food may be one that is made from beans and is expected to have improved flavor. In a preferred embodiment, the processed food is a meat substitute.

The amount of acai fruit or its extract added can be appropriately selected depending on the purpose. Therefore, although not intended to be limiting, the amount of acai fruit or its extract added may be 0.01 to 30% by mass, 0.1 to 10% by mass, or 1 to 8% by mass based on the total mass of beans. It can be adjusted as appropriate within the range of 3 to 6% by mass. Preferably 0.1% to 20% by mass, more specifically 0.5% by mass, 1% by mass, 1.5% by mass, 2% by mass, 2.5% by mass, 3% by mass, 3.5% by mass. Mass%, 4% by mass, 4.5% by mass, 5% by mass, 5.5% by mass, 6% by mass, 6.5% by mass, 7% by mass, 7.5% by mass, 8% by mass, 8.5 Mass%, 9% by mass, 9.5% by mass, 10% by mass, 10.5% by mass, 11% by mass, 11.5% by mass, 12% by mass, 12.5% by mass, 13% by mass, 13.5 Mass%, 14% by mass, 14.5% by mass, 15% by mass, 15.5% by mass, 16% by mass, 16.5% by mass, 17% by mass, 17.5% by mass, 18% by mass, 18.5 % by mass, 19% by mass, 19.5% by mass, 20% by mass, etc. When the content of the acai fruit or its extract in the final product is within the above range, the flavor of the processed food can be improved. The beans to which flavor improvements are added may be the beans themselves or processed foods thereof, or those that have undergone further processing. For example, when using a meat substitute whose main ingredient is beans, such meat substitutes may be commercially available in a dried state, but such dried products are rehydrated before being cooked. Therefore, a predetermined amount of acai fruit or its extract can be added to the total mass of the meat substitute after rehydration.

There are no particular restrictions other than the contact step, and known means can be selected as appropriate. For example, in order to exhibit a flavor-improving effect, the acai fruit or its extract can be further mixed so that it is evenly spread in the mixture obtained by contact. The mixing time in such a mixing step is not particularly limited and can be selected as appropriate, but is selected from the viewpoints of uniformity of the mixture, good texture, and the like. The temperature conditions in the mixing step are not particularly limited and may be appropriately selected.

Seasonings used during contact are not particularly limited as long as they can be used in the food industry, and include sake, mirin, ginger, garlic, sugar, salt, soy sauce, pepper, salad oil, vinegar, miso, sauces, and mayonnaise. Contains Japanese pepper, dashi, consommé, umami seasonings, spices, herbs, citrus seasonings, salt koji, sesame, milk, bittern, coconut milk, etc. From the viewpoint of increasing the effect of improving the flavor of acai, the seasoning is preferably sake, mirin, ginger and/or garlic.

(How to improve flavor)
In a fourth embodiment, a method for improving the flavor of beans or processed foods thereof is provided.

The improved production method includes the step of contacting acai fruit or its extract with beans or processed foods thereof, optionally in the presence of seasonings and/or other ingredients. Acai fruit or its extract may be added to the processed food itself where flavor improvement is expected, or may be added at any step in the manufacturing process.

The beans used as raw materials for processed foods may be any one or more of the above beans, but soybeans, lentils, fava beans, chickpeas, peas, and mung beans are preferred.

The amount of acai fruit or its extract added can be appropriately selected depending on the purpose. Therefore, although not intended to be limiting, the amount of acai fruit or its extract added may be 0.01 to 30% by mass, 0.1 to 10% by mass, or 1 to 8% by mass based on the total mass of beans. It can be adjusted as appropriate within the range of 3% to 6% by mass. Preferably 0.1% to 20% by mass, more specifically 0.5% by mass, 1% by mass, 1.5% by mass, 2% by mass, 2.5% by mass, 3% by mass, 3.5% by mass. Mass%, 4% by mass, 4.5% by mass, 5% by mass, 5.5% by mass, 6% by mass, 6.5% by mass, 7% by mass, 7.5% by mass, 8% by mass, 8.5 Mass%, 9% by mass, 9.5% by mass, 10% by mass, 10.5% by mass, 11% by mass, 11.5% by mass, 12% by mass, 12.5% by mass, 13% by mass, 13.5 Mass%, 14% by mass, 14.5% by mass, 15% by mass, 15.5% by mass, 16% by mass, 16.5% by mass, 17% by mass, 17.5% by mass, 18% by mass, 18.5 % by mass, 19% by mass, 19.5% by mass, 20% by mass, etc. When the content of the acai fruit or its extract in the final product is within the above range, the flavor of the processed food can be improved. The beans to which flavor improvements are added may be the beans themselves or processed foods thereof, or those that have undergone further processing. For example, when using a meat substitute whose main ingredient is beans, such meat substitutes may be commercially available in a dried state, but such dried products are rehydrated before being cooked. Therefore, a predetermined amount of acai fruit or its extract can be added to the total mass of the meat substitute after rehydration.

The flavor that is improved varies depending on the type of processed food. For example, in the case of a meat substitute whose main ingredient is beans, acai fruit or its extract can enhance the aroma, juiciness, bloodiness, etc. of the meat substitute, similar to when heated livestock meat. Juicy means that it feels like it has a lot of water and oil.

The present invention will be explained in more detail with reference to Examples below. However, the following examples are not intended to limit the scope of the present invention.

Sensory evaluation test example A sensory evaluation was conducted on the evaluation items of "aroma,""texture," and "taste" for acai puree added to processed bean foods such as meat substitutes. The sensory evaluation was carried out by a panel of three people selected from employees of Frutta Frutta Co., Ltd. who have sensory testing as part of their regular work and have discerning abilities. All evaluation items were evaluated on a scale of 1 to 5, and the average value was taken as the evaluation score.

"Fragrance" refers to a product without acai puree as a standard, with a score of 3, and a higher score indicates that the undesirable odor peculiar to beans has been suppressed. "Texture" refers to a product without acai puree as a standard, with a score of 3, and a higher score indicates a better texture, juiciness, and elasticity. "Taste" refers to a product without acai puree as a standard, with a score of 3, and a higher score indicates that the undesirable taste peculiar to beans is suppressed.

Example 1: Test using soybean meat added with acai puree molded into hamburger Ingredients for hamburger: soybean meat, onion, grated lotus root, breadcrumbs, mannan flour, and salt
Production method:
29 g of "Soybean Meat Minced Type Dry" (Marukome Co., Ltd.) was left standing for 3 minutes in 100 times the amount of boiling water, and then washed with 2.2 kg of water. The yield of soybean meat alone was set at 345%. After draining, 1 g, 5 g, and 10 g of acai puree were added to 100 g of soybean meat. Salt and mannan powder were added and mixed, and onions, grated lotus root, and bread crumbs were added and mixed well. After shaping, the soybean meat was heated for 2 minutes on each side without oil over medium heat.

Evaluation method:
Compared to those made only with soybean meat, the three points of aroma, texture, and taste were evaluated on a five-point scale from 1 to 5. The evaluation was conducted by three selected panelists with discernment ability, and the average value was used as the evaluation score. The sensory test results are shown in Table 1.

The soybean odor was slightly suppressed when 1g of acai puree was added to the soybean meat. The texture and taste changed with the addition of acai puree, and were clearly different from soy meat alone.
The soybean odor of soybean meat to which 5g of acai puree was added was significantly suppressed. The texture and taste changed with the addition of acai puree, giving it a meat-like umami and elasticity.
When 10g of acai puree was added, the soy odor was suppressed to the point that it was almost imperceptible. The texture and taste changed with the addition of acai puree, giving it a meat-like umami and texture.

Example 2: Test on heated soybean meat added with acai puree
Production method:
29 g of "Soybean Meat Minced Type Dry" (Marukome Co., Ltd.) was left standing for 3 minutes in 100 times the amount of boiling water, and then washed with 2.2 kg of water. Only soybean meat was drained at a yield of 345%. After draining, 1 g, 5 g, or 10 g of acai puree was added to 100 g of soybean meat. After the addition, the soybean meat was stir-fried for 2 minutes over medium heat without oil.

Evaluation method:
Compared to those made only with soybean meat, the three points of aroma, texture, and taste were evaluated on a five-point scale from 1 to 5. The evaluation was conducted by three selected panelists with discernment ability, and the average value was used as the evaluation score. The sensory test results are shown in Table 2.

When eating soy meat with 1g of acai puree added, the soy odor at the beginning of eating was suppressed, and the taste of soy was felt at the end.
The soybean odor was moderately suppressed in soybean meat with 5g of acai puree added. As for the texture and taste, there was no bean odor, there was a chewy texture, and there was no bean taste.
In the soybean meat to which 10g of acai puree was added, the soybean odor was suppressed to the point that it was almost imperceptible, but the acai odor and taste were strong and the bean taste was not felt.

Example 3: Comparative test with acai puree, acai oil and acai concentrate Clarify Brix12
Production method:
29 g of "Soybean Meat Minced Type Dry" (Marukome Co., Ltd.) was left standing for 3 minutes in 100 times the amount of boiling water, and then washed with 2.2 kg of water. Only the soybean meat was drained at a yield of 345%, and 5g or 10g of acai puree was added to 100g of the drained soybean meat. Acai oil/acai clarification was added in an amount equivalent to 5 g or 10 g of acai puree. The oil content of the acai puree was 5%. Acai oil 0.25g (5% of 5g) or 0.5g (5% of 10g) was added to 100g of drained soybean meat. The Clarify (Brix 2.4) content of the acai puree was set to 86%, and after draining, 0.86 g (5 g x 86% ÷ 5) of Acai 5 times concentrated Clarify (Brix 12) was added to 100 g of soybean meat. After the addition, the soybean meat was stir-fried for 2 minutes over medium heat without oil.

Evaluation method:
Compared to those made only with soybean meat, the three points of aroma, texture, and taste were evaluated on a five-point scale from 1 to 5. The evaluation was conducted by three selected panelists with discernment ability, and the average value was used as the evaluation score. Table 3 shows the sensory test results when the amount added is 5 g, and Table 4 shows the sensory test results when the amount added is 10 g.

Soy meat with 5g of acai puree had less soy odor. The flavor remained soybean-like.
In the soybean meat to which 10g of acai puree was added, both the soybean odor and taste were suppressed. There was no soy flavor in both texture and taste, but the acai itself had a strong taste.
The soybean odor was slightly suppressed in soybean meat to which the equivalent of 5g of Acai Clarify was added.
In soybean meat to which 10 equivalent amounts of Acai Clarify were added, the soybean odor was suppressed, but the soybean aroma remained.
In soybean meat to which the equivalent of 5g of acai oil was added, the soybean odor was suppressed, but the soybean taste remained.
Soybean meat with the equivalent of 10g of acai oil had less soy odor and a softer texture.

Example 4: Test on soy milk with acai puree added
Production method:
Acai puree was added at 1%, 5%, 10%, 15%, and 20% to 100 g of soy milk and mixed.

Evaluation method:
Compared to the soymilk-only product, the three points of aroma, texture, and taste were evaluated on a five-point scale from 1 to 5. The evaluation was conducted by three selected panelists with discernment ability, and the average value was used as the evaluation score. The sensory test results are shown in Table 5.

Addition of 1% or 5% acai puree suppressed the soybean odor of soymilk.
In soy milk to which 10% acai puree was added, the soy odor inherent in soy milk was suppressed, and the taste and aroma of acai was strongly felt.
Soy milk containing 15% acai puree had a suppressed soybean odor, a strong acai taste and aroma, and a taste similar to milk.
The product containing 20% acai puree suppressed the soy odor of soy milk and had a strong acai taste and aroma, so strong that it was difficult to distinguish whether it was soy milk.

Example 5: Test of flavor improvement effect of acai puree, acai oil, acai 5 times concentrated extract or acai seed powder on soybean meat
Production method:
Acai puree, acai oil, or acai 5x concentrated extract "Soybean meat minced type dry" (Marukome) 29g was left to stand for 3 minutes in 100x boiling water, then soaked in 2.2kg of water. I washed it with water. Only the soybean meat was drained at a yield of 345% (29 g of raw material, 100 g after draining). 5 g of acai puree, 5 g of acai oil, or 2.5 g of acai 5 times concentrated extract were added to 100 g of drained soybean meat. After the addition, the soybean meat was stir-fried for 2 minutes over medium heat without oil.

Acai Seeds Roasted acai seeds were pulverized using a dry grinder (manufactured by T-Force Co., Ltd.). The average particle size of the powder was 100 μm or less. Add 0.5% acai seed powder to 2.9 kg of water (100 times the dry weight of soybean meat) and bring to a boil. Leave 29 g of "Soybean Meat Minced Type Dry" (Marukome Co., Ltd.) in a boiling solution for 3 minutes. The water was drained at a yield of 345%. (29g of raw materials, 100g after draining).

Evaluation method:
Compared to soybean meat only, the evaluation items were further divided into two points, aroma and taste, and evaluated on a five-point scale from 1 to 5, with soybean meat only being rated 3. The aroma was evaluated based on the stuffy soybean odor, the grassy soybean odor, and the aroma similar to when heated meat. The taste was evaluated based on harsh taste, umami taste, juicy feeling with a lot of water and oil content, and fleshy feeling with meat-like taste. Regarding the harsh taste, a higher score means that the harsh taste is suppressed. The evaluation was performed in four stages: before eating, at the top (the moment the food was put in the mouth), at the middle (during mastication), and at the end (after swallowing). The evaluation was conducted by three selected panelists with discernment ability, and the average value was used as the evaluation score. The sensory test results are shown in Table 6.

Among the above results, the results before eating are shown in FIG. 1, among the results after eating, the top is shown in FIG. 2, the middle is shown in FIG. 3, and the last is shown in FIG.

Effects of acai oil on soybean meat Acai oil suppresses the stuffy and grassy odor characteristic of soybeans, imparts a fragrance reminiscent of cooked meat, suppresses harsh taste, and imparts umami and juiciness. The effect of suppressing the stuffy and grassy odor characteristic of soybeans lasted from before consumption to after swallowing. This is thought to be because the chlorophyll component contained in acai oil suppresses the stuffy and grassy odor characteristic of soybeans.

Effects of Acai 5x Concentrated Extract on Soybean Meat Acai extract suppresses the stuffy and grassy odor characteristic of soybeans, imparts the aroma of cooked meat, suppresses the harsh taste, and improves the flavor, juiciness, and bloodiness. Granted. The effect of suppressing the stuffy and grassy odor characteristic of soybeans lasted from before consumption to after swallowing. This is thought to be due to the polyphenol component contained in acai extract suppressing the stuffy and grassy odor characteristic of soybeans. It is thought that the polyphenol component contained in acai extract imparts the aroma similar to that of heated meat.

Acai seed powder suppressed the stuffy odor characteristic of soybeans and the grassy odor characteristic of soybeans, and the effect lasted from before consumption to after swallowing. It is thought that the polyphenol component contained in acai seeds suppresses the stuffy and grassy odor characteristic of soybeans.

Comparison of acai puree, acai 5x concentrated extract, acai oil, and acai seed powder
Regarding the aroma before eating , the acai 5 times concentrated extract had an effect similar to that of acai puree. Acai oil and acai seed powder were also effective, but they were slightly less effective than acai puree and acai 5x concentrated extract.

After eating (top)
The acai 5x concentrated extract was better at masking stuffy smells and grassy smells and imparting blood and flesh and aroma. Acai oil was better at imparting juiciness and flavor.

After eating (middle)
Acai 5 times concentrated extract was better in masking grassy smell and imparting aroma. The acai puree was excellent in terms of fleshiness and juiciness.

After eating (last)
Acai extract was better at masking stuffy odor and grassy odor and imparting aroma. The acai puree had an excellent fleshy taste and suppressed the harsh taste. Acai oil had better juiciness.

Effects of acai puree, acai 5 times concentrated extract, and acai oil on soybean meat The acai 5 times concentrated extract masked the flavor and imparted umami, fleshy texture, and aroma. The acai oil masked the flavor and added flavor and juiciness. Acai puree has both extract and oil, so it had a well-balanced effect. Acai seed powder had the effect of suppressing the stuffy and grassy odor characteristic of soybeans without affecting the taste. However, it is desirable to select acai puree, acai extract, acai oil, acai seed powder, or a combination thereof depending on the suitability of production depending on the intended use.

Example 6: Testing the flavor improvement effect of acai puree and various seasonings on soybean meat
Production method:
29 g of "Soybean Meat Minced Type Dry" (Marukome Co., Ltd.) was left standing for 3 minutes in 100 times the amount of boiling water, and then washed with 2.2 kg of water. Only soybean meat was drained at a yield of 345% (29 g of raw material, 100 g after draining). Each seasoning was added to the soybean meat after draining. 5 g of acai puree was added to 100 g of soybean meat after draining water, and each seasoning was further added. Stir-fry for 2 minutes over medium heat without adding oil. As seasonings, 10 g of cooking sake (King Jozo Co., Ltd.), 10 g of mirin (Takara Shuzo Co., Ltd.), 3 g of raw ginger, and 3 g of raw garlic were used.

Evaluation method:
Compared to soybean meat only, the evaluation items were further divided into two points, aroma and taste, and evaluated using a five-point scoring system from 1 to 5, with soybean meat only being 1. The aroma was evaluated based on the stuffy soybean odor, the grassy soybean odor, and the aroma similar to that of heated meat. The taste was evaluated based on harsh taste, umami taste, juicy feeling with a lot of water and oil content, and fleshy feeling with meat-like taste. The evaluation was conducted by three selected panelists with discernment ability, and the average value was used as the evaluation score. The sensory test results are shown in Table 7.

Among the above results, the results for acai puree alone are shown in FIG. 5, and the results for the combination of acai puree and various seasonings are shown in FIGS. 6 to 10.

Effects of acai puree on soybean meat Acai puree suppresses the stuffiness and grassy smell characteristic of soybeans, imparts a fragrance similar to heated meat, suppresses harsh taste, and imparts umami, juicy, and fleshy taste. The effect of suppressing the stuffy and grassy odor characteristic of soybeans lasted from before consumption to after swallowing. This is thought to be due to the chlorophyll component of the oil contained in acai puree suppressing the stuffy and grassy odor characteristic of soybeans. It is thought that the polyphenols contained in acai puree imparted the aroma similar to that of heated meat.

Regarding the flavor improvement effect of acai puree, it has an effect on the overall aroma and taste, and there is almost no claim on the aroma and taste of acai puree alone. (Acai puree is sometimes thought to have a sour taste, but it has a pH of around 5 and does not taste sour.) Therefore, acai puree is highly versatile in menus. Regarding seasoning alone, acai puree had the most balanced improvement effect in the six evaluated items. Furthermore, with regard to ginger and garlic, the flavor is improved by the strength of the aroma, so the menu is biased. The combination of seasoning and acai puree has a greater effect than the seasoning alone. Also, the combination of garlic and acai puree greatly increases the flavor and juiciness. By using acai puree as a base and combining it with seasonings according to the purpose, you can expect to improve the aroma and taste.

Example 7: Test of flavor improvement effect on other beans
Production method:
100 g of dried beans (peas, fava beans, chickpeas, adzuki beans, white kidney beans, red kidney beans, and pinto beans) was soaked in 3 times the amount of water for 15 hours. After soaking, water was added to each legume in an amount 10 times the weight after soaking, and the mixture was boiled over medium or low heat for 15 to 60 minutes. Other legumes (lentils and mung beans) were boiled in 10 times their dry weight of water for 15 minutes over medium heat. After draining and cooling, it was ground in a food processor. Acai puree was added in an amount of 5% to 100 g of the total weight of the pulverized material and mixed. The meat substitute was prepared by frying the mixture over medium heat for 2 minutes.

Evaluation method:
Compared to the meat substitute only, the evaluation items were further divided into two points, aroma and taste, and evaluated on a five-point scale from 1 to 5, with the meat substitute only being rated 3. The aroma is the unique aroma of each bean (peas have an earthy smell, lentils have a hay-like smell, chickpeas have a chestnut-like smell, and mung beans have a sulfur smell) and the smell when meat is heated. The evaluation was based on the aroma. The taste was evaluated based on harsh taste, umami taste, juicy feeling with a lot of water and oil content, and fleshy feeling with meat-like taste. Regarding the harsh taste, a higher score means that the harsh taste is suppressed. The evaluation was performed in four stages: before eating, at the top (the moment you put it in your mouth), at the middle (during mastication), and at the end (after swallowing). The evaluation was conducted by three selected panelists with discernment ability, and the average value was used as the evaluation score. The sensory test results for peas, broad beans, lentils, chickpeas, mung beans, adzuki beans, white beans, red kidney beans, and pinto beans are shown in Tables 8 to 12 in order.

Among the above results, the results regarding the aroma before eating are shown in FIG. 11, among the results after eating, the top is shown in FIGS. 12 and 13, the middle is shown in FIGS. 15 and 16, and the last is shown in FIGS. 18 and 19. The average values of each result are shown in FIGS. 14, 17, and 20.

Furthermore, the results of comparing the above results among legumes are shown in FIGS. 21 to 27.

Effects of acai puree on peas Acai puree suppressed the aroma peculiar to peas, improved the harsh taste, and added umami. Without intending to be bound by theory, it is believed that the chlorophyll component of the oil contained in acai puree masks the unique odor of beans, and that the polyphenols contained in acai puree mask the odor and taste similar to when meat is heated. It is thought that it imparts aroma.

Effects of Acai Puree on Broad Beans Acai puree suppresses the characteristic aroma of broad beans, improves the harsh taste, and imparts umami and fleshiness. Without intending to be bound by theory, it is believed that the chlorophyll component of the oil contained in acai puree masks the unique odor of beans, and that the polyphenols contained in acai puree mask the odor and taste similar to when meat is heated. It is thought that it imparts aroma.

Effects of acai puree on lentils Acai puree suppresses the unique aroma of lentils, improves the harsh taste, and imparts umami, aroma, and fleshiness. Without intending to be bound by theory, it is believed that the chlorophyll component of the oil contained in acai puree masks the unique odor of beans, and that the polyphenols contained in acai puree mask the odor and taste similar to when meat is heated. It is thought that it imparts aroma.

Effects of acai puree on chickpeas Acai puree suppressed the unique aroma of chickpeas, improved the harsh taste, and added umami. Without intending to be bound by theory, it is believed that the chlorophyll component of the oil contained in acai puree masks the unique odor of beans, and that the polyphenols contained in acai puree mask the odor and taste similar to when meat is heated. It is thought that it imparts aroma.

Effects of acai puree on mung beans Acai puree suppressed the unique aroma of mung beans and added flavor and juiciness. Without intending to be bound by theory, it is believed that the chlorophyll component of the oil contained in acai puree masks the unique odor of beans, and that the polyphenols contained in acai puree mask the odor and taste similar to when meat is heated. It is thought that it imparts aroma.

Effects of acai puree on white kidney beans Acai puree suppressed the aroma peculiar to white kidney beans and added flavor. I feel the acai scent is stronger. Without intending to be bound by theory, it is believed that the polyphenols contained in acai puree and the chlorophyll components of the oil have the effect of masking the odor and taste peculiar to beans.

Effects of Acai Puree on Red Kidney Acai puree suppressed the distinctive aroma of Red Kidney, improved its harsh taste, and added umami and aroma. Without intending to be bound by theory, it is believed that the polyphenols contained in acai puree and the chlorophyll components of the oil have the effect of masking the odor and taste peculiar to beans. Without intending to be bound by theory, it is believed that the polyphenols contained in acai puree impart the flavor.

Effects of acai puree on pinto beans Acai puree suppresses the distinctive aroma of pinto beans, improves the harsh taste, and imparts umami, aroma, and juiciness. Without intending to be bound by theory, it is believed that the polyphenols contained in acai puree and the chlorophyll components of the oil have the effect of masking the odor and taste peculiar to beans. Without intending to be bound by theory, it is believed that the polyphenols contained in acai puree impart the flavor.

Effects of acai puree on azuki beans Acai puree suppressed the aroma peculiar to azuki beans, improved the harsh taste, and added umami. Without intending to be bound by theory, it is believed that the polyphenols contained in acai puree and the chlorophyll components of the oil have the effect of masking the odor and taste peculiar to beans. Without intending to be bound by theory, it is believed that the polyphenols contained in acai puree impart the flavor.

Acai puree was able to suppress the unique aroma of various beans from before consumption to after swallowing, and was also able to suppress the harsh taste and impart umami, juiciness, and fleshiness. The flavor improvement effect of the meat substitute added with acai puree was confirmed from the time it was put in the mouth to the time it was swallowed. In this way, acai puree has a great flavor masking effect when used with legumes.

Claims

A bean flavor improving agent containing acai fruit or its extract as an active ingredient.
The flavor improving agent according to claim 1, wherein the acai fruit or its extract is in the form of a puree, extract, oil, pulverized product, dried product thereof, or a mixture thereof.
3. The beans according to claim 1 or 2, wherein the beans are one or more selected from the group consisting of soybeans, lentils, fava beans, chickpeas, peas, mung beans, adzuki beans, white kidney beans, red kidney beans, and pinto beans. Flavor improver.
The flavor improving agent according to claim 1 or 2, wherein the flavor improvement of beans is one or more selected from the group consisting of a reduction in stuffy odor, a reduction in grassy smell, a reduction in harsh taste, and an increase in umami.
The flavor improving agent according to claim 1 or 2, further comprising one or more seasonings selected from the group consisting of sake, mirin, ginger, and garlic.
A processed bean food comprising the flavor improving agent according to claim 1 or 2.
The processed bean food according to claim 6, which contains 0.1 to 10% by mass of acai fruit or its extract based on the total mass of the beans.
The processed bean food according to claim 6, wherein the processed bean food is meat substitute, soy milk, soybean flour, okara, fried tofu, yuba, miso, or soy sauce.
7. The processed bean food according to claim 6, wherein one or more flavor improvements selected from the group consisting of a reduction in stuffy odor, a reduction in grassy smell, an increase in aroma, a reduction in harsh taste, and an increase in umami are made. .
The processed soybean food according to claim 6, wherein the processed soybean food is soybean meat, and the soybean meat has increased juiciness and/or bloodiness compared to soybean meat that does not contain the flavor improver.
A method for producing a processed bean food with improved flavor, which includes the step of bringing an acai fruit or its extract into contact with beans or a processed food thereof.
A method for improving the flavor of beans or processed foods thereof, which includes the step of contacting acai fruit or its extract with beans or processed foods thereof.