Seaweed-based flavoring composition

Abstract

The present invention relates to a flavor composition for imparting or enhancing a salty and / or meat taste, a process for preparing a flavor composition, a flavor composition prepared by such a process, a semi-finished product comprising such a flavor composition, and a method for preparing the same. The use of such a flavor composition for imparting or enhancing a salty and / or meaty taste in a semi-finished product, and a method for imparting or enhancing a salty and / or meaty taste in a semi-finished product.

Description

Technical Field

[0001] The present invention relates to a flavor composition for imparting or enhancing a salty and / or meaty taste, a method for preparing a flavor composition, a flavor composition prepared by such a method, a semi-finished product comprising such a flavor composition, a use of such a flavor composition for imparting or enhancing a salty and / or meaty taste in a semi-finished product, and a method for imparting or enhancing a salty and / or meaty taste in a semi-finished product.

[0002] Other aspects and preferred embodiments of the invention or related thereto will be described hereinafter and in the appended claims. Background Art

[0003] More and more people are rearranging their nutrition pattern to meat-free or meat-reduced nutrition. Several forms and lifestyles have developed within the range of vegetarian or vegan nutrition with a general reduction of meat in daily food.

[0004] The underlying reasons vary widely, ranging from ethical aspects of religious or cultural beliefs to general well-being and health reasons and environmental aspects. Since the taste of meat and meat products themselves is not a reason to reduce / avoid meat in most cases and is often still considered to be pleasant tasting, many people are looking for alternative foods that are meat-free but still provide a meaty or meat-like taste.

[0005] For some time, the food industry has been developing and providing meat-free foods for replacing meat in daily nutrition. Typically, these substitutes are protein-based products containing flavor compositions to provide a meat-like taste.

[0006] Such flavor compositions which can be used in various applications to provide meat-like taste are highly desired in the food industry.

[0007] Meanwhile, several sources have been used to provide a meat-like taste, including beans, peas, soy or seaweed. However, meaty taste is a rather complex taste. Therefore, in order to provide a meat-like taste to a meat-free product, several taste descriptors need to be adjusted. These descriptors range from "meaty", "high-fat", "brothy" or "juicy" to "roasted", "umami" or "mouthful" and other descriptors. In addition, it is often observed that a meat-like taste can be approached, however, there is often an additional off-flavor that needs to be avoided.

[0008] Even though there is a high level of interest and effort in optimizing meat-like flavors, such products still provide several undesirable / unpleasant taste impressions and thus reduce the enjoyment of meat-free or reduced-meat nutrition.

[0009] Therefore, there is a high need to improve the possibility of imitating the complex taste of meat to achieve meat-free or meat-less nutrition without giving up the original taste of meat. Therefore, there is a high need for improved flavor compositions that impart or enhance salty and / or meaty taste. Summary of the invention

[0010] Therefore, a main object of the present invention is to improve the taste quality of flavor compositions that will provide a meat-like taste. In particular, one object of the present invention is to provide novel formulations that impart and / or enhance a meat-like taste, preferably with a reduced undesirable / unpleasant taste impression that is currently perceived in flavor compositions that will provide a meat-like taste and products comprising such flavor compositions.

[0011] Other underlying objects of the invention will become apparent from the following description, including the examples and the advantageous effects mentioned therein.

[0012] The main object of the present invention is achieved by a flavour composition for imparting or enhancing a savoury and / or meaty taste, said composition preferably comprising a seaweed concentrate or a product derived therefrom,

[0013] The composition comprises at least three components, preferably at least four components, preferably all components selected from the group consisting of 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde.

[0014] Preferably, the flavor composition further comprises myristic acid and / or palmitic acid.

[0015] Additionally or alternatively, it is preferred that the flavour composition further comprises lauric acid and / or oleic acid.

[0016] Furthermore, preferably, the flavor composition comprises

[0017] a) 2-methylbutanal,

[0018] b) 5-methylfurfural,

[0019] c) furfural,

[0020] d) 2(E)-decenal,

[0021] e) isobutyraldehyde,

[0022] f) myristic acid,

[0023] g) palmitic acid, and

[0024] h) optionally: lauric acid,

[0025] i) optionally: oleic acid, and

[0026] Wherein, based on the total weight of the composition, the total amount of compounds a) to e) is at least 5 parts by weight, preferably at least 7.5 parts by weight, preferably at least 10 parts by weight, preferably at least 15 parts by weight, preferably at least 20 parts by weight, preferably at least 25 parts by weight, preferably at least 30 parts by weight, preferably at least 35 parts by weight,

[0027] wherein the total amount of compound f) to compound i) is at most 50 parts by weight, preferably at most 45 parts by weight, preferably at most 40 parts by weight, preferably at most 35 parts by weight, preferably at most 30 parts by weight, preferably at most 25 parts by weight, preferably at most 20 parts by weight, preferably at most 15 parts by weight, based on the total weight of the composition,

[0028] Preferably wherein the total amount of compounds a) to e) is at least 5 wt.-%, preferably at least 7.5 wt.-%, preferably at least 10 wt.-%, preferably at least 15 wt.-%, preferably at least 20 wt.-%, preferably at least 25 wt.-%, preferably at least 30 wt.-%, preferably at least 35 wt.-%, based on the total weight of the composition, and

[0029] Preferably wherein the total amount of compounds f) to compound i) is at most 50 wt.-%, preferably at most 45 wt.-%, preferably at most 40 wt.-%, preferably at most 35 wt.-%, preferably at most 30 wt.-%, preferably at most 25 wt.-%, preferably at most 20 wt.-%, preferably at most 15 wt.-%, based on the total weight of the composition.

[0030] Surprisingly, it was found that such flavor compositions provide a particularly advantageous, particularly authentic meat-like taste. It was unexpectedly found that the flavor compositions according to the invention provide a particularly advantageous taste impression, such as "meaty", "fatty", "brothy", "juicy", "roasted", "umami" or "mouthfeel". It was further found that undesirable / unpleasant taste impressions, such as "grassy", "kelp-like" (i.e., algae-like taste impression), "fishy", "beany", "earthy", "bitter" and / or "chalky" are reduced in the flavor compositions according to the invention.

[0031] Preferably, the term "the total amount of compounds a) to e) is at least 5 parts by weight" will be understood as meaning that each of compounds a) to e) must be present and their total amount is at least 5 parts by weight. Thus, for any of compounds a) to e), the term preferably excludes the option of 0 parts by weight. Accordingly, the same applies to other values ​​of the amount of compounds as described herein and to the expression in wt.-%, if applicable.

[0032] The term "total amount of compounds f) to compound i)" includes compounds h) and compound i), which are described as optional. The term therefore refers to the amounts of compounds f) to compound g) and - so far - compounds h) to compound i). In case one or two of compounds h) to compound i) are present in the composition according to the invention, these are only taken into account in the term "total amount of compounds f) to compound i)" to calculate the individual amounts. In case none of compounds h) to compound i) is present in the composition according to the invention, the term "total amount of compounds f) to compound i)" includes only compounds f) to compound g) to calculate the individual amounts.

[0033] Preferably, the term "the total amount of compound f) to compound i) is up to 50 parts by weight" will be understood as meaning that each of compound f) to compound g) must be present, compound h) to compound i) are optional and may be present, and their total amount does not exceed 50 parts by weight. Therefore, for any of compound f) to compound g), the term preferably excludes the option of 0 parts by weight. Accordingly, the same applies to other values ​​of the amount of the compounds as described herein and to the expression in wt.-%, if applicable.

[0034] In the flavor composition according to the invention, it is preferred that the total amount of compounds f) to g) is at most 40 parts by weight, preferably at most 35 parts by weight, preferably at most 30 parts by weight, preferably at most 25 parts by weight, preferably at most 20 parts by weight, preferably at most 15 parts by weight, based on the total weight of the composition.

[0035] Preferably, the total amount of compounds f) to g) is at most 40 wt.-%, preferably at most 35 wt.-%, preferably at most 30 wt.-%, preferably at most 25 wt.-%, preferably at most 20 wt.-%, preferably at most 15 wt.-%, based on the total weight of the composition.

[0036] Furthermore, in the flavor composition according to the present invention, it is preferred that the total amount of compounds h) to i) is at most 5.5 parts by weight, preferably at most 5 parts by weight, preferably at most 4.5 parts by weight, preferably at most 4 parts by weight, preferably at most 3.5 parts by weight, preferably at most 3 parts by weight, preferably at most 2.75 parts by weight, based on the total weight of the composition.

[0037] Preferably, the total amount of compounds h) to i) is at most 5.5 wt.-%, preferably at most 5 wt.-%, preferably at most 4.5 wt.-%, preferably at most 4 wt.-%, preferably at most 3.5 wt.-%, preferably at most 3 wt.-%, preferably at most 2.75 wt.-%, based on the total weight of the composition.

[0038] Preferably, the term "the total amount of compounds h) to i) is at most 5.5 parts by weight" is to be understood such that none, one, two or all of the compounds h) to i) are present and their total amount does not exceed 5.5 parts by weight. Therefore, for each of the compounds h) to i), the term preferably includes the option of 0 parts by weight. Accordingly, the same applies to the expression in wt.-%.

[0039] In the flavor composition according to the present invention, it is preferred that the composition comprises at least 15 parts by weight, preferably at least 20 parts by weight, preferably at least 25 parts by weight of compound a), based on the total weight of the composition.

[0040] Additionally or alternatively, in the flavor composition according to the invention, it is preferred that the composition comprises at least 1.5 parts by weight, preferably at least 2 parts by weight, preferably at least 2.5 parts by weight of compound b), based on the total weight of the composition.

[0041] Additionally or alternatively, in the flavor composition according to the invention, it is preferred that the composition comprises at least 1.5 parts by weight, preferably at least 2 parts by weight, preferably at least 2.5 parts by weight of compound c), based on the total weight of the composition.

[0042] Additionally or alternatively, in the flavor composition according to the present invention, preferably, the composition comprises at least 1 part by weight, preferably at least 2 parts by weight, preferably at least 3 parts by weight, preferably at least 4 parts by weight of compound d), based on the total weight of the composition.

[0043] Additionally or alternatively, in the flavor composition according to the present invention, it is preferred that the composition comprises at least 1 part by weight, preferably at least 1.5 parts by weight, preferably at least 2 parts by weight of compound e), based on the total weight of the composition.

[0044] Furthermore, in the flavor composition according to the present invention, preferably, the composition comprises

[0045] at least 15 parts by weight, preferably at least 20 parts by weight, preferably at least 25 parts by weight, of compound a), based on the total weight of the composition, and

[0046] at least 1.5 parts by weight, preferably at least 2 parts by weight, preferably at least 2.5 parts by weight of compound b), based on the total weight of the composition, and

[0047] at least 1.5 parts by weight, preferably at least 2 parts by weight, preferably at least 2.5 parts by weight, of compound c), based on the total weight of the composition, and

[0048] at least 1 part by weight, preferably at least 2 parts by weight, preferably at least 3 parts by weight, preferably at least 4 parts by weight of compound d), based on the total weight of the composition, and

[0049] At least 1 part by weight, preferably at least 1.5 parts by weight, preferably at least 2 parts by weight, of compound e), based on the total weight of the composition.

[0050] In the flavour composition according to the invention it is preferred that the composition comprises at least 15 wt.-%, preferably at least 20 wt.-%, preferably at least 25 wt.-% of compound a), based on the total weight of the composition.

[0051] Additionally or alternatively, in the flavour composition according to the invention, it is preferred that the composition comprises at least 1.5 wt.-%, preferably at least 2 wt.-%, preferably at least 2.5 wt.-% of compound b), based on the total weight of the composition.

[0052] Additionally or alternatively, in the flavour composition according to the invention, it is preferred that the composition comprises at least 1.5 wt.-%, preferably at least 2 wt.-%, preferably at least 2.5 wt.-% of compound c), based on the total weight of the composition.

[0053] Additionally or alternatively, in the flavour composition according to the invention, it is preferred that the composition comprises at least 1 wt.-%, preferably at least 2 wt.-%, preferably at least 3 wt.-%, preferably at least 4 wt.-% of compound d), based on the total weight of the composition.

[0054] Additionally or alternatively, in the flavour composition according to the invention, it is preferred that the composition comprises at least 1 wt.-%, preferably at least 1.5 wt.-%, preferably at least 2 wt.-% of compound e), based on the total weight of the composition.

[0055] Furthermore, in the flavor composition according to the present invention, preferably, the composition comprises

[0056] at least 15 wt.-%, preferably at least 20 wt.-%, preferably at least 25 wt.-%, of compound a), based on the total weight of the composition, and

[0057] at least 1.5 wt.-%, preferably at least 2 wt.-%, preferably at least 2.5 wt.-%, of compound b), based on the total weight of the composition, and

[0058] at least 1.5 wt.-%, preferably at least 2 wt.-%, preferably at least 2.5 wt.-%, of compound c), based on the total weight of the composition, and

[0059] at least 1 wt.-%, preferably at least 2 wt.-%, preferably at least 3 wt.-%, preferably at least 4 wt.-%, of compound d), based on the total weight of the composition, and

[0060] At least 1 wt.-%, preferably at least 1.5 wt.-%, preferably at least 2 wt.-%, of compound e), based on the total weight of the composition.

[0061] Furthermore, in the flavor composition according to the present invention, it is preferred that the composition comprises at most 35 parts by weight, preferably at most 30 parts by weight, preferably at most 25 parts by weight, preferably at most 20 parts by weight, preferably at most 15 parts by weight, preferably at most 10 parts by weight, preferably at most 5 parts by weight of compound f), based on the total weight of the composition.

[0062] Additionally or alternatively, in the flavor composition according to the present invention, it is preferred that the composition comprises at most 8.25 parts by weight, preferably at most 8 parts by weight, preferably at most 7.5 parts by weight of compound g) based on the total weight of the composition.

[0063] Furthermore, in the flavor composition according to the present invention, preferably, the composition comprises

[0064] at most 35 parts by weight, preferably at most 30 parts by weight, preferably at most 25 parts by weight, preferably at most 20 parts by weight, preferably at most 15 parts by weight, preferably at most 10 parts by weight, preferably at most 5 parts by weight of compound f), based on the total weight of the composition, and

[0065] At most 8.25 parts by weight, preferably at most 8 parts by weight, preferably at most 7.5 parts by weight of compound g), based on the total weight of the composition.

[0066] Furthermore, in the flavour composition according to the invention, it is preferred that the composition comprises at most 35 wt.-%, preferably at most 30 wt.-%, preferably at most 25 wt.-%, preferably at most 20 wt.-%, preferably at most 15 wt.-%, preferably at most 10 wt.-%, preferably at most 5 wt.-% of compound f), based on the total weight of the composition.

[0067] Additionally or alternatively, in the flavour composition according to the invention, it is preferred that the composition comprises at most 8.25 wt.-%, preferably at most 8 wt.-%, preferably at most 7.5 wt.-% of compound g), based on the total weight of the composition.

[0068] Furthermore, in the flavor composition according to the present invention, preferably, the composition comprises

[0069] at most 35 wt.-%, preferably at most 30 wt.-%, preferably at most 25 wt.-%, preferably at most 20 wt.-%, preferably at most 15 wt.-%, preferably at most 10 wt.-%, preferably at most 5 wt.-% of compound f), based on the total weight of the composition, and

[0070] At most 8.25 wt.-%, preferably at most 8 wt.-%, preferably at most 7.5 wt.-% of compound g), based on the total weight of the composition.

[0071] As described above, for any of compound f) to compound g), the term "up to" as used herein preferably excludes the option of 0 parts by weight.

[0072] As described above, for any of compounds f) to g), the term "up to" as used herein preferably excludes the 0 wt.-% option.

[0073] Additionally or alternatively, in the flavor composition according to the invention, it is preferred that the composition comprises at most 1 part by weight, preferably at most 0.5 part by weight, preferably at most 0.25 part by weight of compound h), based on the total weight of the composition.

[0074] Additionally or alternatively, in the flavor composition according to the invention, it is preferred that the composition comprises at most 4 parts by weight, preferably at most 3 parts by weight, preferably at most 2.75 parts by weight of compound i), based on the total weight of the composition.

[0075] Additionally or alternatively, in the flavour composition according to the invention it is preferred that the composition comprises at most 1 wt.-%, preferably at most 0.5 wt.-%, preferably at most 0.25 wt.-% of compound h), based on the total weight of the composition.

[0076] Additionally or alternatively, in the flavour composition according to the invention, it is preferred that the composition comprises at most 4 wt.-%, preferably at most 3 wt.-%, preferably at most 2.75 wt.-% of compound i), based on the total weight of the composition.

[0077] Preferably, the flavour composition according to the invention is in liquid form, in particular in a form that can be incorporated into a semi-finished product, as described herein.

[0078] Preferably, the flavor composition according to the invention can also be converted into a solid form, for example by (spray) drying, as described herein, or can be present in a solid form, in particular in a form that can be incorporated into a semi-finished product. Suitable methods are therefore well known to the skilled person.

[0079] Preferably, the term "parts by weight" as used herein refers to wt.-%.

[0080] The present invention also relates to a method for preparing a flavor composition, preferably a flavor composition according to the present invention, comprising the following steps:

[0081] i) providing seaweed and mixing said seaweed with water,

[0082] ii) heating the mixture obtained in step i) to a temperature ranging from 100° C. to 140° C. and maintaining said temperature for a time ranging from 0.5 h to 8 h, preferably from 1 h to 4 h,

[0083] iii) Provide

[0084] iii.a) a sugar source, preferably a natural sugar source or a natural-based sugar source, preferably a sugar source selected from the group consisting of: agave syrup; barley malt syrup; date syrup; fig syrup; honey; maple syrup; rice syrup; concentrated fruit juice, preferably concentrated fruit juice of apple or pear or a mixture thereof; concentrated vegetable juice, preferably concentrated vegetable juice of onion or carrot or a mixture thereof; and mixtures thereof,

[0085] iii.b) a tomato concentrate, preferably a tomato serum, and

[0086] iii.c) vegetable oils,

[0087] iv) adding the provided components of step iii) simultaneously or subsequently to the mixture obtained after step ii),

[0088] v) heating the mixture obtained in step iv) to a temperature ranging from 100 to 140°C, preferably from 105 to 135°C, preferably from 110 to 130°C, preferably from 115 to 125°C to allow the Maillard reaction to proceed, and maintaining said temperature for a time ranging from 0.5 to 8 h, preferably from 1 to 4 h,

[0089] vi) filtering the mixture obtained after step v) and collecting the filtrate to obtain a liquid seaweed preparation,

[0090] vii) providing a food carrier, preferably a food carrier selected from the group consisting of: corn starch; onion concentrate, preferably onion powder; flour; fiber, preferably oat fiber or wheat fiber or mixtures thereof; meat meal, vegetable meal and mixtures thereof,

[0091] viii) adding the food carrier provided in step vii) to the liquid seaweed preparation obtained in step vi),

[0092] ix) drying the mixture obtained after step viii).

[0093] Preferably, the term "seaweed" refers to macroscopic multicellular marine algae, preferably belonging to a part selected from the group consisting of Rhodophyta, Phaeophyta and Chlorophyta, preferably belonging to a genus selected from the group consisting of Pinus, Pteridophyta, Fucus, Gracilaria, Laminaria, Macroalgae, Reef Film, Palmitomorpha, Porphyra, Sargassum, Ulva and mixtures thereof, preferably belonging to the genus Fucus and / or Pinus, preferably belonging to a species belonging to Fucus vesiculosus, Fucus spiralis, Pinus pubescens, Dulcera palmatus, Ulva Lactuca, Porphyra umbilicus, Gracilaria gracilis and mixtures thereof. Particularly preferably, the term "seaweed" refers to species of Fucus vesiculosus, Fucus vesiculosus, Fucus vesiculosus, Fucus vesiculosus and mixtures thereof, especially preferably to species of Fucus vesiculosus, Fucus vesiculosus and mixtures thereof, further preferably to species of Fucus vesiculosus.

[0094] Preferably, the term "maintaining the temperature" as in, for example, step ii) or step v) of the process according to the invention will be understood such that the temperature is maintained in the range of 100°C to 140°C, without the need to maintain a specific temperature heated to in step ii).

[0095] For example, in step ii) and / or step v) of the process according to the invention, the mixture may be heated to 110°C for 4 hours, or to 120°C for 2 hours, or to 130°C for 1 hour.

[0096] The term "sugar source" refers to any source providing sugars, i.e. monosaccharides, disaccharides, oligosaccharides and / or polysaccharides, preferably sucrose, maltose, dextrose, glucose, fructose, xylose and / or arabinose. Preferably, the term "sugar source" excludes any animal-based source, such as a source obtained from an animal body, so that the sugar source is then considered vegetarian. Preferably, the term "sugar source" excludes any animal-derived source, such as a source of animal origin, so that the sugar source is then considered vegan.

[0097] The term "simultaneous addition" as in step iv) of the process according to the invention may refer to the simultaneous addition of the individual components, but also to the possibility of first mixing two or more or all components in step iv) and then adding them.

[0098] The term "to allow the Maillard reaction to proceed" as in step v) of the process according to the invention preferably refers to providing chemical conditions for the Maillard reaction to take place, preferably said term excludes process steps aimed at preventing the Maillard reaction to take place.

[0099] The filtration in step vi) preferably removes the seaweed still present in the mixture obtained after step v) (e.g. seaweed powder, for example in case the seaweed is provided in powder form in step i)), and the remaining mixture is collected and considered as a liquid seaweed preparation. Preferably, for this filtration step, a filter with a mesh size of 30 to 70 μm, preferably 35 to 65 μm, preferably 40 to 60 μm, preferably 45 to 55 μm is used.

[0100] Preferably, after filtering, the liquid seaweed preparation has a dry matter content of at most 40 wt.-%, preferably at most 35 wt.-%, preferably at most 30 wt.-%, preferably at most 25 wt.-%, based on the total weight of the seaweed preparation.

[0101] Preferably, after filtration the liquid seaweed preparation has a dry matter content of at most 40 wt.-%, preferably at most 35 wt.-%, preferably at most 30 wt.-%, preferably at most 25 wt.-%, based on the total weight of the seaweed preparation.

[0102] Preferably, the dry matter content is measured by subtracting the water content from the total weight of the formulation for which the dry matter content should be determined. Preferably, the water content is determined by a halogen moisture analyzer.

[0103] Preferably, the dry matter content as used herein refers to the soluble dry matter content.

[0104] The food carrier provided in step vii) is preferably a suitable food carrier for drying step ix), preferably a suitable food carrier required for drying step ix).Preferably, the food carrier is a solid carrier, preferably in powder form.

[0105] Preferably, the food carrier is corn starch and onion concentrate, preferably corn starch and onion powder.

[0106] Preferably, in case the food carrier is or comprises onion concentrate or onion powder, the amount of onion concentrate or onion powder added in step viii) is such that the onion concentrate or onion powder in the mixture does not provide an onion taste.

[0107] In case the food carrier added in step viii) is more than one substance, the addition in step viii) may refer to simultaneous addition or subsequent addition of the individual substances, but also to the possibility of first mixing two or more or all substances and then adding them in step viii).

[0108] The drying in step ix) is preferably performed by a method selected from the group consisting of thermal drying, sunlight drying, hot air drying, drum drying, heat pump drying, combined air and heat pump drying, vacuum oven drying, freeze drying, spray drying and (vacuum) belt drying.

[0109] Preferably, the mixture obtained after step viii) is dried in step ix) to obtain a dried mixture. Preferably, the drying is performed until the residual water content is at most 7.5% by weight, preferably at most 6% by weight, preferably at most 5% by weight, based on the total weight of the dried mixture.

[0110] Preferably, the mixture obtained after step viii) is dried in step ix) to obtain a dried mixture. Preferably, drying is performed until the residual water content is at most 7.5 wt.-%, preferably at most 6 wt.-%, preferably at most 5 wt.-%, based on the total weight of the dried mixture.

[0111] Drying is preferably performed at a temperature in the range of 100° C. to 180° C., preferably in the range of 110° C. to 170° C., preferably in the range of 120° C. to 160° C. Additionally or alternatively, drying is preferably performed for a time in the range of 0.5 min to 15 min, preferably in the range of 0.75 min to 10 min, preferably in the range of 1 min to 5 min. The drying process achieves stabilization of the flavor composition. Reducing the water content prevents or reduces degradation of the contents of the flavor composition. Due to the drying process, the flavor composition can be stored and further processing steps performed after the flavor composition is obtained are not mandatory.

[0112] Preferably, in the method according to the present invention, the method further comprises the following steps:

[0113] x) grinding the dried mixture obtained after step ix).

[0114] Preferably, the grinding process in step x) is performed by an impact mill. Preferably, the average particle size after grinding is at most 500 μm, preferably at most 450 μm, preferably at most 400 μm, preferably at most 350 μm, preferably at most 325 μm. Preferably, the average particle size after grinding is in the range of 0.5 μm to 500 μm, preferably in the range of 10 μm to 400 μm, preferably in the range of 20 μm to 350 μm, preferably in the range of 30 μm to 325 μm, preferably in the range of 40 μm to 300 μm.

[0115] Preferably, in the method according to the invention, the pH of the mixture obtained in step i) is adjusted to a pH in the range of 6.5 to 9.5, preferably in the range of 7 to 9, particularly preferably in the range of 7.5 to 8.5 before performing step ii).

[0116] Additionally or alternatively, it is preferred that, in the process according to the invention, in the mixture obtained in step ii) or step iv), the pH is adjusted to a pH in the range of 3.5 to 6.5, preferably in the range of 4 to 6, particularly preferably in the range of 4.5 to 5.5, before performing step v).

[0117] Additionally or alternatively, it is preferred that, in the process according to the present invention, in said mixture obtained after step vi), the pH is adjusted to a pH in the range of 4.5 to 7.5, preferably in the range of 5 to 7, preferably in the range of 5.5 to 6.5, before performing step ix).

[0118] Preferably, in the process according to the present invention, the weight ratio of the added sugar source to the seaweed present in the mixture obtained after step i) is in the range of 1:1 to 1:5, preferably in the range of 1:1.25 to 1:4, preferably in the range of 1:1.5 to 1:3, preferably in the range of 1:1.75 to 1:2.5.

[0119] Additionally or alternatively, it is preferred that, in the process according to the invention, the weight ratio of added tomato concentrate to seaweed present in the mixture obtained after step i) is in the range of 1:1 to 1:5, preferably in the range of 1:1.25 to 1:4, preferably in the range of 1:1.5 to 1:3, preferably in the range of 1:1.75 to 1:2.5.

[0120] Additionally or alternatively, it is preferred that, in the process according to the present invention, the weight ratio of added vegetable oil to seaweed present in the mixture obtained after step i) is in the range of 1:1 to 1:5, preferably in the range of 1:1.25 to 1:4, preferably in the range of 1:1.5 to 1:3, preferably in the range of 1:1.75 to 1:2.5.

[0121] Preferably, the term "vegetable oil" refers to a vegetable oil that is pourable at 20°C, preferably, the term refers to a vegetable oil selected from the group consisting of borage oil, thistle oil, peanut oil, hazelnut oil, coconut oil, pumpkin seed oil, linseed oil, corn oil, macadamia oil, almond oil, olive oil, palm kernel oil, pecan kernel oil, pistachio kernel oil, rapeseed oil, rice germ oil, sesame oil, soybean oil, sunflower oil, walnut oil, wheat germ oil fractions and mixtures thereof.

[0122] In order to determine the weight of seaweed present in said mixture obtained after step i), the skilled person needs to determine the weight of seaweed provided in step i), which is usually determined by weighing the seaweed provided.

[0123] Preferably, in the method according to the invention, all components added and / or used and / or provided are meat-free.

[0124] Preferably, the term "meat" includes fish.

[0125] Preferably, the term "meat" excludes fish.

[0126] Preferably, in the method according to the invention, none of the components added and / or used and / or provided is or contains meat or is derived from an animal. The term "derived from an animal" as used herein is to be understood as obtained from an animal source, in particular from the meat of an animal.

[0127] Furthermore, the present invention relates to a flavour composition produced or producible by the process according to the invention, preferably a flavour composition according to the invention.

[0128] Surprisingly, it was found that in a flavor composition prepared or preparable by the method according to the invention, several off-flavors can be significantly reduced compared to a seaweed extract, even though the seaweed extract already provides an increased meat-like flavor (Example 4). Thus, the method according to the invention provides that the obtained flavor composition according to the invention has an improved taste profile, for example by significantly reducing off-flavors such as "grassy", "fishy" and / or "kelp-like" flavors.

[0129] The above statements concerning the flavour compositions according to the invention apply correspondingly (where applicable).

[0130] Furthermore, the invention relates to a semi-finished product comprising the flavour composition according to the invention.

[0131] Preferably, the semi-finished product comprises the flavor composition in the range of 0.25 to 20 weight %, preferably 0.5 to 15 weight %, preferably 1 to 10 weight %, based on the total weight of the semi-finished product.

[0132] Preferably, the semi-finished product comprises the flavour composition in the range of 0.25 to 20 wt.-%, preferably 0.5 to 15 wt.-%, preferably 1 to 10 wt.-%, based on the total weight of the semi-finished product.

[0133] Preferably, a semi-finished product refers to a substance, product or commodity which has not yet completed the manufacturing or production process and is not yet ready for sale to, use or consumption by, consumers and / or customers in the food service or catering industry. Thus, a semi-finished product preferably refers to a product, commodity or article intended for further industrial processing and / or for use in an industrial process.

[0134] Preferably, a semi-finished product is to be understood as a product which is not suitable for use as a ready-to-eat food product and which is converted into a ready-to-eat food product only by mixing with at least one other ingredient (i.e. by reducing the concentration of the flavour composition) and optionally further processing steps (e.g. heating, freezing).

[0135] Preferably, the semi-finished product is selected from substances, products or commercial products intended for use in foods, such as extracts, mashes, powders, oils or pastes made from vegetables or fruits, spices, toppings, seasoning mixes, granulated or pulverized foods.

[0136] Furthermore, the invention relates to the use of a flavour composition according to the invention for imparting or enhancing a salty and / or meaty taste in a semi-finished product.

[0137] Furthermore, the present invention relates to a method for imparting or enhancing a salty and / or meaty taste in a semi-finished product, the method comprising the following steps:

[0138] i) providing a flavour composition according to the invention,

[0139] ii) adding the flavor composition provided in step i) to the semi-finished product. BRIEF DESCRIPTION OF THE DRAWINGS

[0140] Figure 1 The results of the sensory evaluation of Example 3 are shown, which compares the base formulation (dotted line), the base formulation with the flavoring composition according to the present invention (base formulation + A, solid line) and the base formulation with the flavoring composition as a comparative example (base formulation + B, dashed line).

[0141] Figure 2 The sensory evaluation results of Example 4 are shown, which compares the base formulation (dotted line), the base formulation with the seasoning composition according to the present invention (base formulation + C, solid line) and the base formulation with beef powder derived from meat as a comparative example (base formulation + D, dashed line). DETAILED DESCRIPTION

[0142] The present invention, its preferred embodiments and several aspects related thereto will be described below in the form of selected examples.

[0143] Example

[0144] Example 1: Preparation of flavoring composition

[0145] 111 g of seaweed powder (Fucus vesiculosus) was provided and mixed with 664 g of water. The pH of the resulting mixture was adjusted to pH=8 with 0.45% NaOH.

[0146] The resulting mixture was heated to 120 °C for 2 h.

[0147] 50 g of agave syrup, 49.5 g of tomato pulp and 55 g of vegetable oil were provided and added to the remaining mixture above. The pH of the resulting mixture was then adjusted to pH = 5 with 6.6% concentrated lemon juice. The mixture was heated to 120°C for 2 h and then filtered with a filter press to remove the remaining seaweed.

[0148] A liquid seaweed preparation with a dry matter content of 20 wt.-% was obtained. The pH of this preparation was measured to be pH = 3.7.

[0149] The pH of the formulation was adjusted to pH = 6 with 2.2% NaOH.

[0150] 250 g corn starch and 50 g onion powder were provided and added to the obtained liquid seaweed preparation.

[0151] Subsequently, the obtained mixture was dried to a dry matter content ranging from 96 to 99 wt.-% to obtain a dried seaweed preparation.

[0152] Example 2: Preparation of flavoring composition (comparative example)

[0153] 111 g of seaweed powder (Fucus vesiculosus) was provided and mixed with 664 g of water. The pH of the resulting mixture was adjusted to pH=8 with 0.45% NaOH.

[0154] The resulting mixture was heated to 120 °C for 2 h.

[0155] The mixture was collected and filtered using a filter press. A filtrate with a dry matter content of 5 wt.-% was obtained (comparative sample).

[0156] Example 3: Component Analysis

[0157] Formulation A was prepared as described in Example 1.

[0158] Formulation B was prepared as described in Example 2.

[0159] In addition, the seaweed powder originally provided in Examples 1 and 2 was provided as Formulation C.

[0160] The components of all formulations were analyzed by HPLC.

[0161]

[0162] A number of other components of the formulation are either present in concentrations too low to be considered to have an impact on the taste profile, or are present in fairly similar amounts between the compositions (or some of the compositions) and are therefore considered not to contribute to the advantageous characteristics of the flavor compositions according to the invention.

[0163] Example 4: Sensory Evaluation

[0164] Example 4.1: Comparison with other seaweed extracts

[0165] Formulation A (according to the invention) was prepared as described in Example 1.

[0166] Formulation B was prepared as described in Example 2.

[0167] 1.96 g of broth base was provided, the broth base having the following formulation:

[0168] Element Amount [wt..--%] Salt 39.5 starch 40.1 sugar 4.3 Oil 3.8 vegetable 5.8 spices 0.2 Herbs 0.2 Yeast Extract 6.1

[0169] 0.04 g of Formulation A or Formulation B was added to the broth base and then filled to 100 g with water. 2 g of broth base was provided and filled to 100 g with water as a control. An expert panel with 12 panelists agreed to taste and determine several taste impressions. The evaluation was based on the descriptors "meaty", "roasty", "mouthful", "umami", "juicy", "brothy" and "fatty". The results are also shown in Figure 1 middle.

[0170] Broth base Broth base + A Broth base + B Succulent 2.3 6.2 3.2 Baked 2.2 5.7 2.5 Tasteful 4.0 6.7 3.5 Umami 3.0 6.0 4.5 Juicy 3.8 5.0 3.6 Broth flavor 5.0 6.3 5.0 High in fat 3.8 5.2 3.7

[0171] A meaty, slightly toasted and umami taste was provided to the base product by formulation B. However, it was surprisingly found that formulation A provided a significant increase in all taste descriptors tested (see also Figure 1 ).

[0172] Furthermore, it was surprisingly found that the "grassy", "fishy" and "kelp-like" notes observed in the base product comprising Formulation B were not observed or were barely observed in the base product comprising Formulation A.

[0173] Example 4.2: Comparison with meat taste

[0174] Formulation C (according to the invention) was prepared as described in Example 1.

[0175] Beef meal obtained from meat is provided as Preparation D

[0176] 1.96 g of broth base was provided, the broth base having the following formulation:

[0177] Element Amount [wt..--%] Salt 39.5 starch 40.1 sugar 4.3 Oil 3.8 vegetable 5.8 spices 0.2 Herbs 0.2 Yeast Extract 6.1

[0178] 0.04 g of Formulation C or Formulation D was added to the bouillon base and then filled to 100 g with water. 2 g of bouillon base was provided and filled to 100 g with water as a control. An expert panel with 12 panelists agreed to taste and determine several taste impressions. The evaluation was based on the descriptors "meaty", "roasty", "mouthful", "vegetarian", "umami", "juicy", "brothy" and "fatty". The results are also shown in Figure 2 middle.

[0179] Broth base Broth base + C Broth base + D Succulent 3.0 6.2 6.7 Baked 3.0 5.8 5.0 Tasteful 4.4 6.8 6.0 Vegetarian 5.3 4.0 2.7 Umami 3.0 5.0 5.0 Juicy 4.4 5.2 5.2 Broth flavor 5.8 6.7 6.5 High in fat 3.8 5.0 5.2

[0180] It was surprisingly found that formulation C provided almost the same meaty flavor as meat-derived beef meal. In addition, formulation D provided similar sensory results as meat-derived beef meal.

Claims

1. A flavor composition for imparting or enhancing a salty and / or meaty taste, The composition comprises at least three components, preferably at least four components, preferably all components, selected from the group consisting of 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde.

2. The flavor composition according to claim 1, further comprising myristic acid and / or palmitic acid and / or The composition also comprises lauric acid and / or oleic acid.

3. The flavor composition according to any one of claims 1 or 2, comprising: a) 2-methylbutyraldehyde, b) 5-methylfurfural, c) Furfural, d) 2(E)-decenal, e) Isobutyraldehyde, f) Myristic acid, g) palmitic acid, and h) optionally: lauric acid, and i) optionally: oleic acid, Wherein, based on the total weight of the composition, the total amount of compounds a) to e) is at least 5 parts by weight, preferably at least 7.5 parts by weight, preferably at least 10 parts by weight, preferably at least 15 parts by weight, preferably at least 20 parts by weight, preferably at least 25 parts by weight, preferably at least 30 parts by weight, preferably at least 35 parts by weight, Wherein, based on the total weight of the composition, the total amount of compound f) to compound i) is at most 50 parts by weight, preferably at most 45 parts by weight, preferably at most 40 parts by weight, preferably at most 35 parts by weight, preferably at most 30 parts by weight, preferably at most 25 parts by weight, preferably at most 20 parts by weight.

4. The flavor composition according to any one of the preceding claims, wherein the total amount of compounds f) to g) is at most 40 parts by weight, preferably at most 35 parts by weight, preferably at most 30 parts by weight, preferably at most 25 parts by weight, preferably at most 20 parts by weight, preferably at most 15 parts by weight, based on the total weight of the composition.

5. The flavor composition according to any one of the preceding claims, wherein the total amount of compounds h) to i) is at most 5.5 parts by weight, preferably at most 5 parts by weight, preferably at most 4.5 parts by weight, preferably at most 4 parts by weight, preferably at most 3.5 parts by weight, preferably at most 3 parts by weight, preferably at most 2.75 parts by weight, based on the total weight of the composition.

6. A flavour composition according to any one of the preceding claims, comprising: At least 15 parts by weight, preferably at least 20 parts by weight, preferably at least 25 parts by weight of compound a), based on the total weight of the composition; and At least 1.5 parts by weight, preferably at least 2 parts by weight, preferably at least 2.5 parts by weight of compound b), based on the total weight of the composition; and At least 1.5 parts by weight, preferably at least 2 parts by weight, preferably at least 2.5 parts by weight of compound c), based on the total weight of the composition; and At least 1 part by weight, preferably at least 2 parts by weight, preferably at least 3 parts by weight, preferably at least 4 parts by weight of compound d), based on the total weight of the composition; and At least 1 part by weight, preferably at least 1.5 parts by weight, preferably at least 2 parts by weight, of compound e), based on the total weight of the composition.

7. A flavor composition according to any one of the preceding claims, comprising: Up to 35 parts by weight, preferably up to 30 parts by weight, preferably up to 25 parts by weight, preferably up to 20 parts by weight, preferably up to 15 parts by weight, preferably up to 10 parts by weight, preferably up to 5 parts by weight of compound f), based on the total weight of the composition; and At most 8.25 parts by weight, preferably at most 8 parts by weight, preferably at most 7.5 parts by weight of compound g), based on the total weight of the composition.

8. A method for preparing a flavor composition, preferably a flavor composition according to any one of claims 1 to 7, comprising the following steps: i) providing seaweed and mixing the seaweed with water; ii) heating the mixture obtained in step i) to a temperature ranging from 100° C. to 140° C. and maintaining said temperature for a time ranging from 0.5 h to 8 h, preferably from 1 h to 4 h; iii) Provide iii.a) a sugar source, preferably a natural sugar source or a natural-based sugar source, preferably a sugar source selected from the group consisting of: agave syrup; barley malt syrup; date syrup; fig syrup; honey; maple syrup; rice syrup; concentrated fruit juice, preferably concentrated fruit juice of apple or pear or a mixture thereof; concentrated vegetable juice, preferably concentrated vegetable juice of onion or carrot or a mixture thereof; and mixtures thereof, iii.b) a tomato concentrate, preferably a tomato serum, and iii.c) vegetable oils; iv) adding the provided components of step iii) simultaneously or subsequently to the mixture obtained after step ii); v) heating the mixture obtained in step iv) to a temperature ranging from 100° C. to 140° C. to allow the Maillard reaction to proceed, and maintaining said temperature for a time ranging from 0.5 h to 8 h, preferably from 1 h to 4 h; vi) filtering the mixture obtained after step v) and collecting the filtrate to obtain a liquid seaweed preparation; vii) providing a food carrier, preferably a food carrier selected from the group consisting of: corn starch; onion concentrate, preferably onion powder; flour; fiber, preferably oat fiber or wheat fiber or mixtures thereof; meat meal; vegetable meal; and mixtures thereof; viii) adding the food carrier provided in step vii) to the liquid seaweed preparation obtained in step vi); ix) drying the mixture obtained after step viii).

9. The method according to claim 8, further comprising the steps of: x) grinding the dried mixture obtained after step ix).

10. The method according to claim 8 or 9, wherein in the mixture obtained in step i), the pH is adjusted to a pH in the range of 6.5 to 9.5, preferably in the range of 7 to 9, particularly preferably in the range of 7.5 to 8.5, before performing step ii), and / or The mixture obtained in step ii) or step iv) is adjusted to a pH in the range of 3.5 to 6.5, preferably in the range of 4 to 6, particularly preferably in the range of 4.5 to 5.5 before performing step v).

11. The method according to any one of claims 8 to 10, wherein in step iv), The weight ratio of the added sugar source to the seaweed present in the mixture obtained after step i) is in the range of 1:1 to 1:5, preferably in the range of 1:1.25 to 1:4, preferably in the range of 1:1.5 to 1:3, preferably in the range of 1:1.75 to 1:2.5, and / or The weight ratio of the tomato concentrate added to the seaweed present in the mixture obtained after step i) is in the range of 1:1 to 1:5, preferably in the range of 1:1.25 to 1:4, preferably in the range of 1:1.5 to 1:3, preferably in the range of 1:1.75 to 1:2.5, and / or The weight ratio of the vegetable oil added to the seaweed present in the mixture obtained after step i) is in the range of 1:1 to 1:5, preferably in the range of 1:1.25 to 1:4, preferably in the range of 1:1.5 to 1:3, preferably in the range of 1:1.75 to 1:2.

5.

12. A flavour composition, preferably a flavour composition according to any one of claims 1 to 7, said composition being prepared or preparable by a method according to any one of claims 8 to 11.

13. A semi-finished product comprising the flavor composition according to any one of claims 1 to 7 or 12.

14. Use of a flavor composition according to any one of claims 1 to 7 or 12 for imparting or enhancing a salty and / or meaty taste in a semi-finished product.

15. A method for imparting or enhancing a salty and / or meaty taste in a semi-finished product, the method comprising the steps of: i) providing a flavor composition according to any one of claims 1 to 7 or 12, ii) adding the flavor composition provided in step i) to the semi-finished product.

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