Flavoring agents and flavoring methods

Abstract

A novel fat flavor enhancer for foods using plant protein as a raw material is provided. The meat flavor of foods using plant protein can be enhanced by including (E)-6-nonenal therein. Simultaneously, the meat flavor can be further enhanced by using butyric acid and / or δ-decanoic acid lactone in combination therein. This application aims to provide a meat flavor enhancer for foods containing plant protein, comprising (E)-6-nonenal, a method for producing foods using plant protein, the method including the step of including (E)-6-nonenal therein, and a method for enhancing flavor.

Description

Technical Field

[0001] This invention relates to, for example, a flavoring agent that can be added to foods that use plant protein as a raw material, thereby imparting a meat flavor to the food. Background Technology

[0002] Plant proteins, such as soy protein, can be used in various foods, including processed foods. Due to anticipated future shortages of meat, such plant proteins are considered increasingly important as meat substitutes. Furthermore, the amount of plant protein used is increasing, and even more is expected to be used.

[0003] At the same time, plant proteins and meat proteins differ in flavor or taste due to differences in biological species, amino acid composition, and related fats or oils.

[0004] In these cases, if plant proteins can be effectively infused with meat flavor, further utilization of plant proteins can be promoted.

[0005] For example, fermented seasoning compositions described in Patent Document 1 below have been reported as materials for improving the flavor of plant proteins.

[0006] List of cited references

[0007] Patent documents

[0008] Patent Document 1: Japanese Patent Provisional Publication No. 2020-078340

[0009] The aforementioned fermented seasoning composition is a substance that effectively masks the characteristic odor of plant proteins. On the other hand, this composition does not actively impart the fatty, meaty flavor to the plant proteins.

[0010] Therefore, also due to the issues associated with meat substitutes, a method for imparting meat flavor (if available) would be useful for plant proteins. Summary of the Invention

[0011] Technical issues

[0012] Therefore, the inventors aim to develop a novel meat flavor enhancer for foods using plant protein as a raw material.

[0013] Solution to the problem

[0014] The inventors have conducted repeated experiments on the flavor components using various materials. As a result of in-depth research, the inventors have completed this invention by discovering that the use of (E)-6-nonenal imparts a meat-like flavor to foods using plant proteins.

[0015] Specifically, the first aspect of the invention of this application provides

[0016] "A meat flavoring agent for use in foods containing plant protein, the meat flavoring agent comprising (E)-6-nonenal."

[0017] This application also aims at a food containing plant protein, wherein the food comprises (E)-6-nonenal. Specifically, a second aspect of the invention provides...

[0018] "A food containing plant protein that contains (E)-6-nonenal."

[0019] Foods containing plant protein are preferably dried foods. Specifically, a third aspect of the invention provides...

[0020] "Foods containing plant protein, wherein the food is a dried food."

[0021] This application also aims at a method for producing a food containing plant protein, the method comprising the step of adding (E)-6-nonenal.

[0022] Specifically, the fourth aspect of the invention of this application provides

[0023] "A method for producing food containing plant protein, the method comprising the step of adding (E)-6-nonenal."

[0024] This application also aims at a method for enhancing meat flavor by including (E)-6-nonenal in foods using plant proteins. Specifically, a fifth aspect of the invention of this application provides...

[0025] "A method for imparting meat flavor by including (E)-6-nonenal in foods using plant proteins."

[0026] Beneficial effects of the invention

[0027] The use of the meat flavor enhancer of the present invention can improve the meat flavor of various foods (including foods using plant protein, especially processed foods). Detailed Implementation

[0028] The methods for implementing the present invention will be described in detail below. However, the present invention is not limited to these embodiments. The active ingredient of the present invention is the following substance.

[0029] - (E)-6-nonenal-

[0030] The (E)-6-nonenal (trans-6-nonenal) (CAS2277-20-5) described in this invention has the following structural formula.

[0031] [Formula 1]

[0032]

[0033] For example, commercially available types of (E)-6-nonenal (trans-6-nonenal) used in this invention are available, and it can be used as a flavoring compound for food. Flavoring compounds for food are specified in Appendix 1 of the Regulations for Enforcement of the Food Sanitation Act (Japan) and are designated as food additives for the purpose of imparting aroma. (E)-6-nonenal (trans-6-nonenal) among the flavoring compounds is included in specific articles that are judged to correspond to the 18 flavorings (so-called Group 18) designated as compounds or derivatives.

[0034] (E)-6-nonenal (trans-6-nonenal), used in this invention, can be a commercially available type. Alternatively, a synthetic type can be used. Furthermore, an extract of the flavor component obtained from food or the like (e.g., distillation) can be used.

[0035] When using the (E)-6-nonenal (trans-6-nonenal) of the present invention in the production of food, it is preferable to use the type that is dissolved in a solvent such as liquid fat or oil.

[0036] - Plant protein -

[0037] The plant proteins described in this invention refer to proteins contained in plants. Compared to animal proteins (beef, pork, chicken, eggs, fish, etc.), plant proteins have a lower lipid content and are advantageous from the perspective of controlling calorie intake. Another feature is that plant proteins are easy to add to a variety of foods.

[0038] Typical examples of plant proteins include a variety of proteins derived from legumes (such as soybeans, peas, and broad beans) and grains (such as corn, buckwheat, and wheat). Additionally, plant proteins are also found in vegetables (such as asparagus and broccoli) and fruits (such as avocados and bananas), although in relatively small amounts within these plants themselves.

[0039] The plant proteins described in this invention typically refer to, but are not limited to, plant proteins derived from any of the legumes (such as soybeans, peas, and broad beans) and cereals (such as corn, buckwheat, and wheat), and also include plant proteins from vegetables and fruits.

[0040] Examples of plant proteins include those obtained from plants in a state of extraction or isolation. However, extraction can certainly be crude rather than at the level of rigorous purification, etc.

[0041] Plants can be used as is (such as soybeans), or plant proteins contained in plants can be used. Foods using plant proteins can be produced using the various methods described above.

[0042] Both dry and wet types can be used as plant protein. In particular, when using dry plant protein, it can be temporarily mixed with water, and the resulting pie (meat pie) can be used.

[0043] Foods containing plant protein-

[0044] The food containing plant protein described in this invention refers to food that uses the aforementioned plant protein as a raw material. Plant protein can be used as part of the raw material, and may also contain other raw materials besides plant protein. More specifically, in addition to plant protein, the food may also contain animal protein (beef, pork, chicken, fish, etc.), carbohydrates (grains, vegetables, etc.), lipids, dietary fiber, water, minerals, vitamins, dyes, food additives, etc.

[0045] There are no particular limitations on the amount of plant protein used in the plant protein-containing foods according to the present invention. Of course, plant protein may even be included in small or trace amounts in plant protein-containing foods.

[0046] Of course, foods containing plant protein can be in either solid or liquid form. Specific examples of food names using plant protein include instant foods (such as instant pot noodles and instant bag noodles, instant pot rice, instant soup, etc.).

[0047] In particular, dried components that partially utilize plant proteins (such as soy protein) (dried components obtained through hot air drying or freeze drying) can be used as ingredients in instant noodles (instant pot noodles) or instant pot rice. This invention can be suitably applied to such dried components.

[0048] This invention can also be suitably applied to artificial meat (fake meat) (hamburger patties, meatballs, etc.) using plant proteins such as soy protein and / or pea protein.

[0049] Of course, carbohydrates (such as starch), animal proteins (beef, pork, chicken, etc.), seasonings (such as salt, soy sauce, and gravy), and spices can be used as other components that make up dried ingredients or artificial meat.

[0050] - Meat flavor enhancer containing (E)-6-nonenal (trans-6-nonenal) -

[0051] This invention aims to provide a meat flavoring agent containing (E)-6-nonenal (trans-6-nonenal). Meat flavoring agents include various forms, as long as they allow the addition or inclusion of (E)-6-nonenal (trans-6-nonenal) in foods containing plant proteins.

[0052] Of course, food can also contain a variety of available ingredients, such as additional flavorings, additives and spices other than (E)-6-nonenal (trans-6-nonenal).

[0053] - Foods containing plant protein that include (E)-6-nonenal (trans-6-nonenal) -

[0054] The present invention also aims at a food containing plant protein that contains (E)-6-nonenal (trans-6-nonenal). In this context, the phrase "containing (E)-6-nonenal" in the context of a food containing plant protein primarily includes the addition of (E)-6-nonenal at any stage of the process of producing the food containing plant protein.

[0055] When the food containing plant protein is dry (i.e., a dried food), examples of processes for producing such foods include those that subject raw materials, including the plant protein, to steps such as mixing, heating, and drying to complete the process. In this case, (E)-6-nonenal can be added at the raw material stage or during mixing. Alternatively, (E)-6-nonenal can be added before heating or after heating.

[0056] Alternatively, for example, if the consumer opens the provided soup packet or adds additional seasonings when consuming processed foods such as instant noodles or instant rice, then (E)-6-nonenal may be included in the soup packet or the like. The invention includes various forms, as long as the food contains both plant protein and (E)-6-nonenal (trans-6-nonenal) in a form suitable for consumption.

[0057] Furthermore, the (E)-6-nonenal (trans-6-nonenal) to be added does not necessarily need to be purified. Of course, the present invention includes various forms, as long as it contains (E)-6-nonenal (trans-6-nonenal) as part of the components in flavorings, food ingredients, etc.

[0058] - Meat flavor -

[0059] The meat flavor described in this invention typically refers to the fatty aroma of meat. In this context, fatty aroma is the characteristic oily aroma of meat, and is typically a strong aroma that emerges when livestock products such as beef, pork, or chicken are heated and cooked. The meat flavor (fatty aroma) described in this invention typically refers to such an aroma. By presenting a meat flavor (fatty aroma), a unique, rich, meaty flavor can be imparted to foods containing plant proteins.

[0060] - Flavor enhancers -

[0061] The flavoring agent of the present invention imparts a fatty aroma (which is the meat flavor as described above) to the food containing plant protein. If the food containing plant protein already has a meat flavor through the use of raw materials such as meat, the flavoring agent of the present invention enhances that meat flavor and strengthens the fatty aroma.

[0062] Specifically, the term "apply" in the flavor applicator according to the present invention means to impart a meat flavor to a product that does not have a meat flavor, and also means to enhance the meat flavor of a product that does have a meat flavor.

[0063] The flavoring agent of the present invention may contain at least (E)-6-nonenal (trans-6-nonenal), and may of course contain other components such as various fats or oils, solvents, flavorings and seasonings.

[0064] The dosage form of the flavoring agent does not necessarily need to be in a form stored in a container of a predetermined format. As long as the material (various food ingredients used for addition, such as powders and granules) that at least includes (E)-6-nonenal (trans-6-nonenal) can be present in the production of food containing plant protein to enhance meat flavor, the form in which the material is added to or mixed with food containing plant protein during the production of food containing plant protein or at the time of consumption falls under the category of flavoring agents according to the present invention.

[0065] - Foods using the flavoring agents of this invention -

[0066] The flavoring agent of the present invention can be added to various foods using plant proteins to enhance the meat flavor of the food. The flavoring agent can be used, for example, in artificial meat where some or all of the protein is plant-based. Specifically, the flavoring agent can be used in various ways in hamburger patties, meatballs, etc. In particular, the flavoring agent can be suitably used in ready-to-eat foods as processed foods such as instant noodles (cooked noodles and bagged noodles), instant soup, and instant rice. The flavoring agent can also be suitably used, for example, in supplying soup (powdered soup or liquid soup) or supplying dry ingredients in these ready-to-eat foods.

[0067] - Butyric acid -

[0068] The flavoring agent according to the invention for food containing plant protein substantially contains (E)-6-nonenal (trans-6-nonenal) and preferably contains butyric acid as an additional flavoring agent. Butyric acid is a substance with a distinctive odor and is found in butter or cheese made from milk.

[0069] -δ-decanolide-

[0070] The flavoring agent for food containing plant protein according to the present invention substantially contains (E)-6-nonenal (trans-6-nonenal) and preferably contains δ-decanolide as an additional flavoring agent. δ-decanolide is a substance with a distinctive odor and is found in dairy products or fruits. δ-decanolide can be used in conjunction with butyric acid as mentioned above.

[0071] - Concentration of the active ingredient blended into the flavor-imparting agent of the present invention -

[0072] In this invention, (E)-6-nonenal (trans-6-nonenal) is used as an essential component. Based on the weight of the plant protein-containing food to be supplemented with (E)-6-nonenal, the final concentration of (E)-6-nonenal at consumption is preferably from 0.01 ppt to 100 ppb, more preferably from 1 ppt to 1 ppb.

[0073] When used in combination with butyric acid or δ-decyl lactone, the concentration of (E)-6-nonenal added is preferably from 0.01 ppt to 100 ppb, more preferably from 1 ppt to 1 ppb.

[0074] The amount of butyric acid used is approximately 10% of the final concentration of (E)-6-nonenal (trans-6-nonenal) at the time of consumption. 3 Up to 10 times 7 times, more preferably 10 times 4 Up to 10 times 6 Within a concentration range of times.

[0075] The amount of δ-decanolide used is approximately 1 to 10,000 times, more preferably 10 to 1,000 times, the final concentration of (E)-6-nonenal (trans-6-nonenal) when consumed.

[0076] - A method for producing food that includes the step of containing (E)-6-nonenal -

[0077] The present invention also aims at a method for producing food, the method comprising the step of including (E)-6-nonenal therein during the food production process for the purpose of enhancing the flavor of plant proteins. Specifically, the step of including (E)-6-nonenal can be present as any step in the food production process, and there is no limitation on the amount of (E)-6-nonenal used.

[0078] - A method to enhance meat flavor by including (E)-6-nonenal -

[0079] The present invention also aims to provide a method for enhancing meat flavor by including (E)-6-nonenal, for the purpose of enhancing the meat flavor of foods containing plant protein.

[0080] Example

[0081] Embodiments of the invention will be described below. However, the invention is not limited to these embodiments.

[0082] [Test Example 1] Effects of (E)-6-nonenal on various plant proteins

[0083] (E)-6-nonenal (CAS: 2277-20-5) was added to various plant proteins and its effects were investigated. Commercially available plant proteins used were powdered soy protein, powdered chickpea protein, powdered pea protein, powdered mung bean protein, and powdered broad bean protein.

[0084] Add 90 ml of water to each of the various plant proteins (10 g total) and knead, then add 100 ppt of (E)-6-nonenal and knead further.

[0085] The aroma of this supplemented plant protein was evaluated. The evaluation was conducted by a team of five skilled members, and the aroma was assessed on an 11-point scale: 0 (equivalent to no additives). 10 (The meat flavor imparting effect (the effect of imparting a fatty aroma to meat) is very high). The results are shown in Table 1.

[0086] [Table 1]

[0087]

[0088] As a result, all plant proteins were imparted with a meaty flavor (fatty aroma). In particular, soy protein also effectively masked the grassy odors derived from the material.

[0089] [Test Example 2] Study on the concentration of (E)-6-nonenal (trans-6-nonenal) that exerts its effect on soybean protein

[0090] Water was added to the soy protein and kneaded, and different concentrations of (E)-6-nonenal (trans-6-nonenal) were added to it. 90 ml of water was added to 10 g of powdered soy protein and kneaded, and (E)-6-nonenal (trans-6-nonenal) was added to it at the concentrations described in Table 2 for each test group and kneaded further.

[0091] The aroma of this supplemented plant protein was evaluated. The evaluation was conducted by a team of five skilled members, and the aroma was assessed on an 11-point scale: 0 (equivalent to no additives). 10 (Very high meat flavor imparting effect (fat aroma imparting effect)). The results are shown in Table 2.

[0092] [Table 2]

[0093]

[0094] It was found that the preferred range for addition to plant protein (soy protein) is 0.01 ppt to 100 ppb. Furthermore, 1 ppt to 1 ppb was found to be a more preferred range as it is most effective.

[0095] [Test Example 3] Effect of adding (Z)-6-nonenal (cis-6-nonenal) on soybean protein

[0096] As a comparison with (E)-6-nonenal, the effects of adding (Z)-6-nonenal (cis-6-nonenal) were tested. Water was added and kneaded in the same manner as in Test Example 1 using powdered soy protein, and (Z)-6-nonenal (cis-6-nonenal) was added at the concentrations described in Table 3 for each test group and kneaded further. Sensory evaluations were the same as in Test Example 1. Results are shown in Table 3. Test Group 2 is the case of (E)-6-nonenal (trans-6-nonenal).

[0097] [Table 3]

[0098]

[0099] Low concentrations of (Z)-6-nonenal (cis-6-nonenal) were ineffective, while high concentrations provided a green odor derived from (Z)-6-nonenal, rather than a meaty flavor (fatty aroma). Therefore, the effect of imparting a fatty aroma was not confirmed.

[0100] [Test Example 4] Combination of flavoring compounds: The effect of adding flavoring compounds other than (E)-6-nonenal on soy protein

[0101] Flavoring compounds that enhance fatty aroma when used with (E)-6-nonenal (trans-6-nonenal) were tested. Water was added to soy protein and kneaded in the same manner as in Test Example 1, and (E)-6-nonenal was added to it at the concentrations shown in Table 4, along with butyric acid (CAS: 107-92-6) or δ-decanolide (CAS: 705-86-2), and kneaded further. Sensory evaluations were the same as in Test Example 1. Results are shown in Table 4.

[0102] [Table 4]

[0103]

[0104] The meat flavor imparting effect (fat aroma imparting effect) is enhanced by combining (E)-6-nonenal (trans-6-nonenal) with butyric acid or δ-decyl lactone.

[0105] [Test Example 5] The effect of adding two flavoring compounds, in addition to (E)-6-nonenal (trans-6-nonenal), on pies made with granulated soy protein.

[0106] As described in Table 5, 50 g of commercially available granulated soy protein was soaked by adding twice the amount of water. Then, 50 g aliquots (corresponding to 17 g of granulated soy protein and 33 g of water) were collected, mixed with soy milk, breadcrumbs, eggs, salt, palm oil, and seasonings ((E)-6-nonenal, etc.), kneaded, shaped, and cooked by baking in a frying pan. The cooked soy protein products thus obtained were sensory evaluated in the same manner as in Test Example 1. The results are shown in Table 6.

[0107] [Table 5]

[0108]

[0109] [Table 6]

[0110]

[0111] Similar to the powdered soy protein used in Test Examples 1 to 4, a meat flavor (fatty aroma) imparting effect was also observed in pies using granulated soy protein as the plant protein.

[0112] [Test Example 6] Combination of flavoring compounds: The effect of adding flavoring compounds other than (E)-6-nonenal on soy protein + meat protein

[0113] Unlike Test Example 5, a pie with soy protein supplemented with meat protein (minced pork) (instead of soy protein alone) was used to examine the effect of imparting meat flavor (fatty aroma) when two flavoring compounds other than (E)-6-nonenal were added.

[0114] As described in Table 7, granulated soy protein and minced pork (which is meat) were added in the same manner as in Test Example 5 and then cooked. The cooked soy protein products obtained therefrom were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 8.

[0115] [Table 7]

[0116]

[0117] [Table 8]

[0118]

[0119] Even when the raw materials contain not only plant protein but also meat protein, it was found to enhance the meat flavor (fatty aroma).

[0120] [Test Example 7] Effects of adding (E)-6-nonenal and two flavoring compounds (when hot air drying was performed after addition).

[0121] In the same manner as in Test Example 5, the various components were added to commercially available granulated soy protein, and flavoring compounds were added at the concentrations described in Table 9 and kneaded further. The pies used were then shaped into sheets (approximately 10 mm × approximately 20 mm × approximately 5 mm) and subsequently dried with hot air (60°C, 60 minutes).

[0122] The dried product, obtained by hot air drying, was soaked by adding 100 g of hot water to 10 g of the product, and then sensory evaluation was performed. The sensory evaluation was the same as in Test Example 1. The results are shown in Table 9.

[0123] [Table 9]

[0124]

[0125] Even after drying, the fatty aroma is fully preserved, confirming that the present invention can be appropriately applied to dried ingredients.

[0126] [Test Example 8] The effect of adding (E)-6-nonenal and two flavoring compounds on dried ingredients (containing soy protein and pork) after the test.

[0127] A mixture of 1 / 2 soy protein and 1 / 2 pork was seasoned with condiments such as soy sauce and sugar, heated, and then dried. The resulting dried product was used to examine the effect of adding (E)-6-nonenal.

[0128] (E)-6-nonenal and two flavoring agents (butyric acid and δ-decanoic acid lactone) were added to the dried ingredients, and their effects were examined. The dried ingredients (containing soy protein and pork) were soaked in 10 g of hot water, followed by sensory evaluation. The sensory evaluation was the same as in Test Example 1. The results are shown in Table 10.

[0129] [Table 10]

[0130]

[0131] When (E)-6-nonenal is added to dried components containing soy protein and pork after drying, the fatty aroma is enhanced even after soaking in hot water, thus producing a preferred component.

Claims

1. Use of (E)-6-nonenal in the manufacture of meat flavoring agents for use in foods containing plant protein.

2. A method for imparting flavor to meat, the method comprising including (E)-6-nonenal in a food using plant protein, wherein the concentration of (E)-6-nonenal is from 0.01 ppt to 100 ppb based on the weight of the food.

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