Food product

Abstract

The present invention relates to a food product with enhanced and improved salty and / or meaty taste obtained at least in part from a seaweed concentrate or derivative products thereof wherein the food product comprises at least 3, preferably 4, most preferably all 5 components of 2-methylbutyraldehyde, 5-methylfurfural, furfural, 2 (E)-decenal and isobutyraldehyde. Also found are methods of making a food product by combining an edible product and a flavor product providing a meat flavor to the food product, as well as methods of making such flavor compositions.

Description

Technical Field

[0001] The present invention relates to a food product having a savoury and / or meaty flavour, which is at least partially obtained from a seaweed concentrate or a product derived therefrom. In particular, the present invention relates to a method for preparing a food product having a savoury and / or meaty flavour. The present invention also relates to the use of a seaweed concentrate or a seaweed-derived flavour product for preparing a food product having a savoury and / or meaty flavour.

[0002] The invention also relates to a method for preparing the food. Background Art

[0003] Many industrially prepared foods are particularly attractive to potential consumers, primarily due to their typical flavor. Flavoring systems are of vital importance in the production of savory foods.

[0004] Various natural and non-natural compositions and / or components have been added to foods, beverages and / or comestible / edible compositions to improve their taste. One of the five known basic tastes is the "savory" or "umami" flavor of monosodium glutamate ("MSG"), which is now commonly added to many food and beverage compositions to ideally improve their "savory" flavor. Umami describes the savouriness, deliciousness or succulence of food and is considered by many to represent the fifth taste dimension.

[0005] It is therefore not surprising that the food industry dealing with these product segments has shown great interest in the use of foods or food ingredients with typical umami taste and flavor enhancement systems. At the same time, one of the main concerns of savory food manufacturers is how to provide consumers with tasty foods while complying with increasingly stringent local legal restrictions on the use of many powerful flavoring systems.

[0006] Therefore, in recent years, there has been a clear desire in the food preparation industry to enhance savoury and / or meaty flavours across the range of savoury foods without the use of chemically derived flavour ingredients.

[0007] In addition, there is a growing trend among consumers to replace meat with so-called meat analogues at least part of the week, the so-called flexitarian. The general public with meat-eating habits seems to be seeking out meat-free alternatives to their real meat equivalents.

[0008] More and more consumers have been rearranging their nutritional patterns to meat-free or meat-reduced nutrition, which also requires the food industry to provide consumers with delicious foods having a pleasant meaty or meat-like taste despite the absence of meat or meat-derived ingredients.

[0009] Meanwhile, several sources have been used to provide a meat-like taste, including beans, peas, soy or seaweed.

[0010] Despite the high interest and efforts in optimizing meat-like taste, such products still provide some undesirable / unpleasant taste impressions, thus reducing the enjoyment of meat-free or meat-reduced nutrition.

[0011] Flavour compositions obtained from natural sources have been described in the art.

[0012] In EP2793616 a flavour composition having an umami flavour obtained from the blanching or cooking water of vegetables is described.

[0013] EP1344459 describes a flavoring composition for imparting umami taste to food, comprising a mixture of nucleotides and an organic acid or a salt thereof.

[0014] However, the taste of meat is a rather complex taste. Therefore, in order to provide a meat-like taste with a meat-free product, several taste descriptors need to be adjusted. These descriptors range from "meaty", "fatty", "brothy" or "juicy" to "roasted", "umami" or "mouthfeel" and other descriptors. In addition, it is often observed that a meat-like taste can be approximated, but additional off-flavors are often present, which need to be avoided.

[0015] Therefore, it is very desirable 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, it is very desirable to impart or enhance the improved flavor composition of savory and / or meaty taste.

[0016] There is a particular need in the food industry for savoury foods comprising flavour ingredients which provide a meat-like taste and which do not contain any meat components or meat-derived components. Even more desirable are foods comprising flavour ingredients which provide an improved or enhanced savoury and / or meaty taste, in particular a meat-like taste, and preferably with a reduced undesirable / unpleasant taste impression. This need is even stronger for foods which do not contain any meat products or meat-derived products.

[0017] Therefore, there is still a need in the food industry and among consumers for savory food products in which meat-like flavor components are based solely on natural ingredients, do not contain any meat components or meat-derived ingredients, and have a pleasant savory and / or meat-like taste.

[0018] More importantly, the use of such tasty foods is more popular among both the food industry and consumers as ready-to-use foods can be used in the kitchen to prepare any meal.

[0019] One of the objects of the present invention is to provide a food product that satisfies the above needs and expectations even in the absence of meat ingredients or meat-derived ingredients. It has been found that the presence of a seaweed concentrate or a product derived therefrom enhances the desired savory and / or meaty taste, and that such a food product comprising at least three components selected from 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde provides an even further improved meaty taste.

[0020] The present invention now provides food products with a savory and / or meaty taste, which are derived from seaweed and other flavor components. In a further preferred embodiment, such food products do not contain any flavor components containing any meat components or meat-derived components. In a further preferred embodiment, such food products do not contain any meat products or meat-derived products.

[0021] The present invention provides a food comprising a seaweed concentrate or a product derived therefrom, wherein the food comprises at least three components selected from the group consisting of 2-methylbutyraldehyde, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde.

[0022] Such products are also suitable for improving or enhancing already existing savory and / or meaty flavors, even in foods containing meat or meat-derived ingredients.

[0023] The food product of the present invention is suitably prepared by combining an edible product with a flavor composition comprising at least three components selected from 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde. Preferably, the food product of the present invention is prepared by combining an edible product with a flavor composition comprising a seaweed concentrate or a product derived therefrom, wherein at least three components selected from 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde are present. DETAILED DESCRIPTION OF THE INVENTION

[0025] definition

[0026] As used herein, the term "comprising" includes the terms "consisting essentially of" and "consisting of." When the terms "comprising" or "containing" are used, the listed steps or options are not necessarily exhaustive.

[0027] Unless otherwise stated, numerical ranges expressed in the format "from x to y" are understood to include x and y.

[0028] In any range of specified values ​​or amounts, any particular upper value or amount can be associated with any particular lower value or amount.

[0029] Except in the examples and comparative experiments, or where otherwise expressly indicated, all numbers are understood to be modified by the word "about".

[0030] Unless otherwise specified, all percentages and ratios contained herein are by weight.

[0031] As used herein, the indefinite article "a" or "an" and the corresponding definite article "the" mean at least one or one or more, unless stated otherwise.

[0032] The various features of the invention mentioned in the above sections are applicable to other sections, mutatis mutandis, where appropriate. Therefore, features specified in one section may be combined with features specified in other sections as appropriate. Any section headings are added for convenience only and are not intended to limit the present disclosure in any way.

[0033] When referring to the amount of seaweed in this specification, unless otherwise stated, the amount of seaweed indicated refers to dry seaweed. The dry seaweed will contain less than 10 wt.%, preferably less than 8 wt.% residual water, and suitably the dry seaweed will contain about 6 wt.% or 5 wt.% water.

[0034] In this specification, the words "concentrate" and "extract" are used interchangeably.

[0035] food

[0036] The present invention provides a food containing seaweed concentrate or a product derived therefrom, wherein the food comprises at least three components selected from the group consisting of 2-methylbutyraldehyde, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde.

[0037] Surprisingly, it has been found that food products comprising such a flavour component provide a particularly advantageous, particularly authentic meat-like taste. This has also been observed for products which do not contain any meat ingredients or meat-derived ingredients.

[0038] This observation is even more pronounced when the product comprises at least 4, preferably all 5, selected from 2-methylbutyraldehyde, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde. In particular, all 5 food products containing at least one of myristic acid and palmitic acid and optionally lauric acid and oleic acid were demonstrated to have a reduced undesirable / unpleasant taste impression, which is often observed in prior art meat flavorings.

[0039] The food of the present invention preferably further comprises glutamate and at least two of AMP (adenosine monophosphate), CMP (cytidine monophosphate), GMP (guanosine monophosphate) and UMP (uridine monophosphate), preferably at least three of AMP, CMP, GMP and UMP, more preferably all. At least part of the glutamate and at least two of AMP, CMP, GMP and UMP are suitably obtained from a seaweed concentrate or a product derived therefrom. Suitably, these can be obtained from seaweed by the heating method described herein. It is believed that the presence of at least two of these ribonucleotides provides a significant enhancement of the umami taste obtained from glutamate, and in the flavor of the seaweed boil obtained, in particular in the seaweed concentrate obtained therefrom, enhances or even introduces the presence of a meaty taste.

[0040] In a further preferred embodiment, the food product of the present invention comprises myristic acid and / or palmitic acid, more preferably at least myristic acid is present in both. Advantageously, the composition further comprises at least one of lauric acid and oleic acid.

[0041] The present invention relates to food products which may be consumed directly by a consumer or which may be used where meals are prepared, such as in a kitchen, but in particular in the food industry, such as in industrial kitchens, restaurants, snack bars and the like.

[0042] The food, in particular the savory food, can be, for example, a soup, a sauce, a bouillon, a savory concentrate, a dressing such as vinaigrette and salad dressing, a seasoning, a condiment, a snack, a meat analog and / or a meat extender and / or a meat substitute. Thus, in one embodiment of the invention, the food is selected from the group consisting of soups, sauces, bouillon, savory concentrates, dressings such as vinaigrette and salad dressing, seasonings, condiments, snacks, meat analogs and / or meat extenders and / or meat substitutes.

[0043] Here, savory concentrate refers to a concentrate that is usually used to prepare a ready-to-eat composition. The savory concentrate is usually in the form of a powder, granules, paste, gel or a shaped solid or tablet. Therefore, the savory concentrate includes, for example, dry soup, dry source, bouillon powder, bouillon cube, meal-maker, gelled concentrate, etc.

[0044] The food product of the invention comprising the flavor composition was found to have a particularly advantageous, particularly authentic meat-like taste. It was unexpectedly found that the flavor composition according to the invention provides a particularly advantageous taste impression, such as "meaty", "fatty", "brothy", "juicy", "grilled", "umami" or "mouthfeel". It was also found that undesirable / unpleasant taste impressions, such as "green", "kombu (i.e., seaweed-like taste impression), "fishy", "beany", "earthy", "bitter" and / or "chalky" were reduced when comparing similar vegetarian or vegan foods from the prior art with the food product according to the invention.

[0045] When the food product is a meat analog and / or a meat extender and / or a meat substitute, the benefits of the present invention are particularly far-reaching. Therefore, in a particularly preferred embodiment, the food product is a meat analog and / or a meat extender and / or a meat substitute.

[0046] The food product of the present invention comprising seaweed concentrate or a product derived therefrom preferably comprises

[0047] a) 2-methylbutanal,

[0048] b) 5-methylfurfural,

[0049] c) furfural,

[0050] d) 2(E)-decenal,

[0051] e) isobutyraldehyde,

[0052] f) myristic acid,

[0053] g) palmitic acid, and

[0054] h) optionally lauric acid and / or

[0055] i) optionally oleic acid;

[0056] Wherein, based on the total weight of the composition, the total amount of components 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.

[0057] In a further preferred embodiment thereof, the total amount of components f) to 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.

[0058] In another preferred embodiment, each of components a) to g) is present in the food of the present invention in an amount greater than 0 parts by weight.

[0059] In a more preferred embodiment, the total amount of components 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, based on the total weight of the composition, and the total amount of components f) to 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, and the weight content of each of components a)-g) present in the food of the present invention is greater than 0 parts by weight.

[0060] Preferably, the total amount of myristic acid and palmitic acid is ≤40 parts by weight, preferably ≤35 parts by weight, more preferably ≤30 parts by weight, even more preferably ≤25 parts by weight, more preferably ≤20 parts by weight, most preferably ≤15 parts by weight, based on the total weight of the composition.

[0061] Based on the total weight of the composition, the total amount of lauric acid and oleic acid in the food is preferably ≤5.5 parts by weight, more preferably ≤4.5 parts by weight, even more preferably ≤3.5 parts by weight, more preferably ≤3 parts by weight, and most preferably ≤2.75 parts by weight.

[0062] The food products of the present invention are found to have flavor and taste characteristics typically found in products that use meat or meat-derived flavor ingredients to enhance the flavor of a food product.

[0063] In addition, preferably in the food of the present invention, based on the total weight of the food composition, component a) is present in an amount of at least 15 parts by weight, more preferably at least 20 parts by weight, and further preferably at least 25 parts by weight. In another preferred embodiment thereof, based on the total weight of the food composition, component b) is present in an amount of at least 1.5 parts by weight, more preferably at least 2 parts by weight, and further preferably at least 2.5 parts by weight.

[0064] In another preferred embodiment thereof, component c) is present in an amount of at least 1.5 parts by weight, more preferably at least 2 parts by weight, further preferably at least 2.5 parts by weight, based on the total weight of the food composition.

[0065] In another preferred embodiment thereof, component d) is present in an amount of at least 1 part by weight, more preferably at least 2 parts by weight, further preferably at least 3 parts by weight, most preferably at least 4 parts by weight, based on the total weight of the food composition.

[0066] In another preferred embodiment thereof, component e) is present in an amount of at least 1 part by weight, more preferably at least 1.5 parts by weight, further preferably at least 2 parts by weight, based on the total weight of the food composition.

[0067] A further preferred embodiment of the present invention comprises components a) to e) present in any combination of the amounts indicated in the above preferred embodiments.

[0068] Based on the total weight of the food composition, component f) is suitably present in an amount of ≤35 parts by weight, preferably ≤30 parts by weight, ≤25 parts by weight, further preferably ≤20 parts by weight, more preferably ≤15 parts by weight, ≤10 parts by weight, most preferably ≤5 parts by weight, and / or

[0069] Based on the total weight of the food composition, component g) is present in an amount of ≤8.25 parts by weight, preferably ≤8 parts by weight, further preferably ≤7.5 parts by weight.

[0070] Methods of preparing food

[0071] The food product according to the invention contains a seaweed concentrate or a product derived therefrom, which is advantageously introduced by adding a flavour composition which is or comprises a seaweed concentrate or a product derived therefrom to an edible product.

[0072] The food product can be prepared in any manner known in the art. For example, the food product can be obtained by combining an edible product with one or more flavor compositions.

[0073] In order to prepare the food of the present invention comprising the seaweed concentrate or a product derived therefrom, the flavor composition comprises at least 3, preferably 4, and more preferably all 5, selected from 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde. Alternatively, one or more of the group may be obtained from ingredients used to prepare the flavor composition in addition to the seaweed.

[0074] In a further preferred embodiment thereof, the present invention relates to preparing a food product by combining an edible product with a flavor composition comprising a seaweed concentrate or a product derived therefrom, wherein the flavor composition comprises at least 3, preferably 4, and further preferably all 5, selected from the group consisting of 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde.

[0075] In a further preferred embodiment, the present invention relates to preparing a food product comprising a seaweed concentrate by combining an edible product with a flavor composition, wherein the flavor composition comprises

[0076] a) 2-Methylbutyraldehyde

[0077] b) 5-methylfurfural,

[0078] c) furfural,

[0079] d) 2(E)-decenal,

[0080] e) isobutyraldehyde,

[0081] f) myristic acid,

[0082] g) palmitic acid, and

[0083] h) optionally lauric acid, and

[0084] i) optionally oleic acid,

[0085] Wherein, based on the total weight of the composition, the total amount of components 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. In a further preferred embodiment thereof, based on the total weight of the composition, the total amount of components f) to 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.

[0086] In the present context, an edible food product is a product that can be eaten directly and includes products whose taste can be (further) improved by the addition of flavor ingredients or flavor compositions. An edible food product can be, for example, a soup, a sauce, a broth, a savory concentrate, a sauce such as a vinaigrette and a salad dressing, a seasoning, a condiment, a snack, a meat analog and / or a meat extender and / or a meat substitute, whose taste can be enhanced or improved by the addition of a flavor ingredient or a flavor composition.

[0087] In a further preferred embodiment, the food product according to the invention is prepared by combining an edible product with a flavor composition comprising a seaweed concentrate or a product derived therefrom, and wherein the flavor composition comprises

[0088] a) 2-methylbutanal,

[0089] b) 5-methylfurfural,

[0090] c) furfural,

[0091] d) 2(E)-decenal,

[0092] e) isobutyraldehyde,

[0093] f) myristic acid,

[0094] g) palmitic acid, and

[0095] h) optionally lauric acid, and

[0096] i) optionally oleic acid,

[0097] wherein the total amount of components 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, based on the total weight of the flavor composition; and

[0098] Preferably, based on the total weight of the flavor composition, the total amount of components f) to 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.

[0099] In a preferred embodiment thereof, component a) is present in an amount of at least 15 parts by weight, more preferably at least 20 parts by weight, and further preferably at least 25 parts by weight, based on the total weight of the flavor composition. In another preferred embodiment thereof, component b) is present in an amount of at least 1.5 parts by weight, more preferably at least 2 parts by weight, and further preferably at least 2.5 parts by weight, based on the total weight of the flavor composition.

[0100] In another preferred embodiment thereof, component c) is present in an amount of at least 1.5 parts by weight, more preferably at least 2 parts by weight, further preferably at least 2.5 parts by weight, based on the total weight of the flavor composition.

[0101] In another preferred embodiment thereof, component d) is present in an amount of at least 1 part by weight, more preferably at least 2 parts by weight, further preferably at least 3 parts by weight, most preferably at least 4 parts by weight, based on the total weight of the flavor composition.

[0102] In another preferred embodiment thereof, component e) is present in an amount of at least 1 part by weight, more preferably at least 1.5 parts by weight, further preferably at least 2 parts by weight, based on the total weight of the flavor composition.

[0103] A further preferred embodiment of the present invention comprises components a) to e) present in any combination of the amounts indicated in the above preferred embodiments.

[0104] Based on the total weight of the flavor composition, component f) is suitably present in an amount of ≤35 parts by weight, preferably ≤30 parts by weight, ≤25 parts by weight, further preferably ≤20 parts by weight, more preferably ≤15 parts by weight, ≤10 parts by weight, most preferably ≤5 parts by weight, and / or

[0105] Component g) is present in an amount of ≤8.25 parts by weight, preferably ≤8 parts by weight, further preferably ≤7.5 parts by weight, based on the total weight of the flavor composition.

[0106] In a preferred embodiment, at least one, preferably both, of components f) and g) are present in an amount >0, based on the total weight of the flavor composition.

[0107] In another preferred embodiment, component h) is present in an amount of ≤ 1 part by weight, preferably ≤ 0.5 part by weight, preferably ≤ 0.25 part by weight, based on the total weight of the flavor composition.

[0108] In another preferred embodiment, the total weight of the flavor components present comprises component i) in an amount of ≤ 4 parts by weight, preferably ≤ 3 parts by weight, more preferably ≤ 2.75 parts by weight, based on the total weight of the flavor composition.

[0109] In a preferred embodiment of preparing the food product of the present invention, the edible product is combined with a flavor composition, and the flavor composition is prepared by the method described below.

[0110] The food product according to the invention comprises a seaweed concentrate or a product derived therefrom, which is advantageously introduced by adding a flavouring composition comprising a seaweed concentrate or a product derived therefrom.

[0111] The flavor composition is suitably prepared as described herein and combined with the edible product before, during or after preparing the edible product. Where applicable, after the edible product is mixed with the flavor composition, further processing steps such as mixing, freezing or heating may be applied to prepare the food.

[0112] Prior to mixing with the edible product, the flavour composition may be in any form, such as a liquid, gel or jelly, or may be a solid, such as a powder, granules or a (semi-)solid tablet.

[0113] Therefore, in another preferred embodiment of the present invention, the present invention relates to a method for preparing a food product, comprising combining an edible product with a flavor composition, wherein the flavor composition is obtained by the following steps:

[0114] a. preparing a seaweed concentrate by mixing fresh or dried seaweed and water, and optionally adjusting the pH of the mixture to 6.5-9.5, and heating the mixture thus obtained to a temperature of 100-140° C. and maintaining the temperature for 0.5-8 hours, preferably 1-4 hours;

[0115] b. Add to the resulting liquid:

[0116] i. Sugar source;

[0117] ii. tomato concentrate; and

[0118] iii. Edible vegetable oils,

[0119] c. Optionally, mixing the obtained formulation;

[0120] d. heating the composition thus obtained to a temperature of 100-140°C, preferably 105-135°C, preferably 110-130°C, preferably 115-125°C, to allow Maillard reaction to occur, and maintaining the temperature for 1-3 hours;

[0121] e. filtering the composition obtained after step d) and collecting the filtrate to obtain a liquid seaweed preparation;

[0122] f. Optionally, combining the obtained liquid seaweed preparation with a food carrier; and

[0123] g. Optionally, drying the combined liquid seaweed formulation and food carrier.

[0124] The flavor composition prepared by the method is a flavor product composition derived from seaweed concentrate and comprises at least three components selected from 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde.

[0125] Seaweed Extract

[0126] The food of the present invention contains a seaweed concentrate or a product derived therefrom, which contains glutamate and at least two of AMP, CMP, GMP and UMP. The present invention also provides a food containing a seaweed concentrate or a product derived therefrom, wherein at least part, preferably all of the glutamate and at least two of AMP, CMP, GMP and UMP are obtained from seaweed. Suitably, these can be obtained from seaweed by the heating method described herein. It is believed that the presence of at least two of these ribonucleotides provides a significant enhancement of the umami obtained from glutamate, especially in the boiled liquid seasoning obtained, especially in the concentrate obtained therefrom, enhancing or even introducing the presence of meaty flavor. The product of the present invention contains not only sufficient MSG, but also ribonucleotides and nucleotides, both of which enhance and further increase the umami and meaty taste sensation of the product of the present invention. It has been found that, in addition to MSG, the flavor product of the present invention also contains at least two of AMP, CMP, GMP and UMP. These components are believed to contribute to the meaty flavor combined with the umami enhancement obtained by the presence of MSG. In a preferred embodiment, in addition to MSG, at least three of these ribonucleotides and nucleotides are present. In a further preferred embodiment, all four are present.

[0127] Thus, in a highly preferred embodiment, the product of the invention contains a seaweed concentrate comprising glutamate and AMP, CMP, GMP, UMP.

[0128] "Preferably, the term "seaweed" refers to macroscopic multicellular seaweed, preferably selected from the branches of the phyla Rhodophyta, Phaeophyta and Chlorophyta, preferably selected from the genera Codium, Caulerpa, Fucus, Gracilaria, Laminaria, Macrocystis, Monostroma, Palmaria, Porphyra, Sargassum, Ulva and mixtures thereof, preferably Fucus and / or Caulerpa, preferably Fucus serratus, Fucus vesiculosus, Fucus spiralis, Codium tomentosum, Palmaria palmatain, Ulva Lactuca, Porphyra Particularly preferably, the term "seaweed" refers to Fucus vesiculosus, Fucus vesiculosus, Fucus vesiculosus, Psoralea umbilicalis and mixtures thereof. Particularly preferably, Fucus vesiculosus, Psoralea umbilicalis and mixtures thereof are particularly preferred, and Fucus vesiculosus is further preferred.

[0129] These ribonucleotides have been found in seaweed, in particular in Fucus vesiculosus. Therefore, the present invention further provides a food product containing a seaweed concentrate or a product derived therefrom, wherein glutamate and at least two of AMP, CMP, GMP and UMP are obtained from seaweed. In a further preferred embodiment, at least two or more of AMP, CMP, GMP and UMP are obtained from Fucus vesiculosus.

[0130] The four ribonucleotides (5'-monophosphate ribonucleoside) are

[0131]

[0132] Suitably, these may be obtained from the seaweed by heating the seaweed and water to a temperature of 100-140°C and maintaining that temperature for 0.5-8 hours, preferably 1-4 hours. The times and temperatures indicated are selected so that the lower the temperature, the longer the time set to allow for good extraction. Thus, for example, at a temperature of 140°C, maintaining that temperature for 0.5-1 hour may be sufficient, while at a temperature of 100°C the time required for adequate extraction is suitably selected within the range of 4-8 hours. The skilled person will appreciate that the temperature need not be maintained at exactly the temperature to which it is heated, but is suitably maintained within the range of 100-140°C.

[0133] It was found that the use of Fucus serrata provides a desired flavor concentrate with umami and / or meaty notes. In particular, good flavor results with umami and meaty / beefy notes were obtained from the seaweed species of Fucus serrata. By combining different seaweeds, flavor compositions with flavors from different starting species can be obtained.

[0134] Suitable seaweed is suitably dried seaweed. Dried seaweed suitable for use in the method of the present invention may be obtained by drying by any suitable method known to those skilled in the art.

[0135] Method for preparing flavor composition

[0136] The flavor composition used to prepare the food product of the present invention is suitably and preferably prepared by the following steps:

[0137] a. preparing a seaweed concentrate by mixing fresh or dried seaweed and water, optionally adjusting the pH of the mixture to 6.5-9.5, heating the mixture thus obtained to 100-140°C and maintaining the temperature for 0.5-8 hours, preferably 1-4 hours;

[0138] b. Add to the obtained seaweed concentrate:

[0139] i. Sugar source;

[0140] ii. tomato concentrate; and

[0141] iii. Edible vegetable oils,

[0142] c. Optionally, mixing the obtained formulation;

[0143] d. heating the composition thus obtained to a temperature of 100-140°C, preferably 105-135°C, preferably 110-130°C, preferably 115-125°C, to allow the Maillard reaction to occur, and maintaining the temperature for 1-3 hours;

[0144] e. filtering the composition obtained after step d) and collecting the filtrate to obtain a liquid seaweed preparation;

[0145] f. Optionally, combining the obtained liquid seaweed preparation with a food carrier; and

[0146] g. Optionally, drying the combined liquid seaweed formulation and food carrier.

[0147] In a preferred embodiment, the liquid seaweed formulation is mixed with a food carrier.

[0148] The food carrier containing the liquid seaweed preparation can be applied directly or dried, depending on the consistency of the food and the food in which the flavour composition is used. The seaweed preparation is preferably dried after step e) to obtain a dry powder or granules.

[0149] The filtration in step e) is suitably carried out using a filter having a mesh size of 30-70 μm, preferably 35-65 μm, preferably 40-60 μm, preferably 45-55 μm.

[0150] 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.

[0151] In the preparation of the flavor composition, preferably, in step a), before the heating step, the pH of the mixture of water and seaweed is adjusted to 6.5-9.5, more preferably 7-9, more preferably 7.5-8.5.

[0152] Preferably, during the preparation of the flavor composition after step a) and before step d), the pH is adjusted to 3.5-6.5, preferably 4-6, particularly preferably 4.5-5.5.

[0153] In another preferred embodiment, the pH is adjusted to 4.5-7.5, preferably 5.5-7, preferably 5.5-6.5, before carrying out any of the optional steps f) and / or g).

[0154] In a further preferred embodiment, the pH is adjusted in two or more of the abovementioned preferred embodiments, and even further preferably the pH is adjusted in all steps a), d) and before step f) or g).

[0155] The times and temperatures indicated in step a) are selected as described for the preparation of seaweed concentrate.

[0156] 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" does not include any animal-based source, such as a source obtained from an animal body, and the sugar source is therefore considered vegetarian. Preferably, the term "sugar source" does not include any source derived from an animal, such as a source of animal origin, and the sugar source is therefore considered vegan.

[0157] The sugar source is suitably selected from a natural sugar source or a naturally-based sugar source, preferably, the sugar source is selected from: 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.

[0158] The tomato concentrate is preferably tomato serum.

[0159] The edible vegetable oil is preferably selected from vegetable oils that are pourable at 20°C. Suitable examples include sunflower oil, soybean oil and rapeseed oil, and mixtures comprising any of them. 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 oil, pistachio oil, rapeseed oil, rice germ oil, sesame oil, soybean oil, sunflower oil, walnut oil, wheat germ oil fractions and mixtures thereof.

[0160] Preferably, the food carrier is selected from the group consisting of: corn starch, onion concentrate (preferably onion powder), flour, fiber (preferably oat fiber or wheat fiber or a mixture thereof), meat meal, vegetable meal and mixtures thereof. Preferably, the food carrier is a solid carrier, and in a further preferred embodiment, the solid carrier is in powder form.

[0161] Preferably, the food carrier is corn starch and onion concentrate, preferably corn starch and onion powder.

[0162] Preferably, where the food carrier is or comprises onion concentrate or onion powder, the amount of onion concentrate or onion powder added in the method is such that the onion concentrate or onion powder in the mixture does not provide an onion flavour.

[0163] In case more than one food carrier is used, the addition of the food carriers in step f) may be done simultaneously, with or without prior mixing, or sequentially in any order.

[0164] The term "subjecting it to a Maillard reaction", e.g. in step d) of the process of the invention, preferably refers to providing chemical conditions for a Maillard reaction to occur, preferably the term does not include process steps aimed at preventing the Maillard reaction.

[0165] In the process of preparing the flavor composition, the weight ratio of the added sugar source to the dry seaweed in step a) is preferably 1:1 to 1:5, more preferably 1:1.25 to 1:4, more preferably 1:1.5 to 1:3, and most preferably 1:1.75 to 1:2.5.

[0166] In another embodiment, preferably during the preparation of the flavour composition, the tomato concentrate is added in a weight ratio to the dry seaweed present in the mixture of step a) of 1:1 to 1:5, preferably 1:1.25 to 1:4, preferably 1:1.5 to 1:3, preferably 1:1.75 to 1:2.5.

[0167] Additionally or alternatively, in the process according to the invention, the weight ratio of vegetable oil added to seaweed present in the mixture obtained after step a) is preferably from 1:1 to 1:5, preferably from 1:1.25 to 1:4, preferably from 1:1.5 to 1:3, preferably from 1:1.75 to 1:2.5.

[0168] A suitable method of measuring the dry matter content is to subtract the water content from the total weight of the formulation, thereby determining the dry matter content. Preferably, the water content is determined by a halogen moisture analyzer.

[0169] Preferably, the dry matter content used herein refers to the soluble dry matter content.

[0170] In another preferred embodiment, the flavor composition is prepared by the following steps:

[0171] a. preparing a seaweed concentrate by mixing fresh or dried seaweed and water, optionally adjusting the pH of the mixture to 6.5-9.5, heating the mixture thus obtained to 100-140°C and maintaining the temperature for 0.5-8 hours, preferably 1-4 hours;

[0172] b. Add to the obtained seaweed concentrate:

[0173] iv. Sugar source;

[0174] v. Tomato concentrate; and

[0175] vi. Vegetable oil;

[0176] c. Optionally, mixing the obtained formulation;

[0177] d. heating the composition thus obtained to a temperature of 100-140 ° C, preferably 105-135 ° C, preferably 110-130 ° C, preferably 115-125 ° C, so that the Maillard reaction occurs, and maintaining the temperature for 1-3 hours;

[0178] e. filtering the composition obtained after step d) and collecting the filtrate to obtain a liquid seaweed preparation;

[0179] f. combining the resulting liquid seaweed formulation with a food carrier; and

[0180] g. Drying the product obtained in step f).

[0181] The drying in step g) is preferably carried out by a method selected from the group consisting of heating drying, sun drying, hot air drying, drum drying, heat pump drying, air and heat pump combined drying, vacuum oven drying, freeze drying, spray drying and (vacuum) belt drying. Preferably, the drying is carried out until the residual moisture content is at most 7.5 wt.%, preferably at most 6 wt.%, preferably at most 5 wt.%, based on the total weight of the dry mixture.

[0182] Preferably, the drying temperature in step g) is 100-180° C., preferably 110-170° C., preferably 120-160° C. Additionally or alternatively, drying is preferably performed for a time of 0.5-15 minutes, preferably 0.75-10 minutes, preferably 1-5 minutes. The drying process achieves a stabilization of the flavor composition. Reducing the water content prevents or reduces the degradation of its contents. Due to the drying process, the flavor composition can be stored and further processing steps directly after obtaining the flavor composition are not mandatory. Example

[0183] Example 1: Preparation of flavor composition

[0184] 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.

[0185] The resulting mixture was heated to 120 °C for 2 hours.

[0186] To this mixture, 50 g of agave syrup, 49.5 g of tomato pulp and 55 g of vegetable oil were added. The pH of the resulting mixture was then adjusted to pH = 5 with 6.6% lemon juice concentrate. The mixture was heated to 120°C for 2 hours and then filtered with a filter press to remove the remaining seaweed material.

[0187] A liquid seaweed preparation was obtained with a dry matter content of 20 wt.%. The pH value of the preparation was measured to be pH = 3.7.

[0188] The pH of the formulation was adjusted to pH = 6 with 2.2% NaOH, after which 250 g corn starch and 50 g onion powder were added.

[0189] The resulting mixture is then dried to a dry matter content of 96-99 wt.% to obtain a dried seaweed product A.

[0190] Example 2: Preparation of flavor composition (comparative example)

[0191] 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.

[0192] The resulting mixture was heated to 120°C for 2 hours and then filtered using a filter press to obtain a filtrate having a dry matter content of 5 wt.%. The obtained filtrate was seaweed product B (comparative sample).

[0193] Example 3: Component Analysis

[0194] The flavor components of the seaweed product A of Example 1 were analyzed by HPLC.

[0195] The flavor components of the seaweed product B of Example 2 were analyzed by HPLC.

[0196] The flavor components of the Fucus serrata flour used to prepare Products A and B were also analyzed by HPLC. The amounts shown are parts by weight. Table 1 provides the results of the analysis.

[0197] Table 1

[0198]

[0199] Product analysis revealed several other components present in these products. All of these ingredients were present in very low amounts and were therefore discarded as having no impact on the overall taste profile. For the purpose of comparing these three products, these components were present in similar amounts in all three products and these are not mentioned above.

[0200] Example 4: Sensory Evaluation

[0201] Example 4.1: Comparison with other seaweed extracts

[0202] Three flavor powders were prepared as follows:

[0203] The seaweed product was prepared as described in Example 1.

[0204] Another seaweed product was prepared as described in Example 2.

[0205] Prepare bouillon base powder by mixing the ingredients shown in Table 2:

[0206] Table 2:

[0207] Broth Base Ingredients

[0208]

[0209]

[0210] This broth base powder was used to prepare the following three broths:

[0211] Reference broth: Add 2.0 g of broth base to 98 g of water to obtain 100 g of broth. Heat it to 100°C with gentle stirring.

[0212] Seaweed broth A (according to the invention): 1.96 g of broth base and 0.04 g of the seaweed product prepared as described in Example 1 were added to a quantity of water to obtain 100 g of broth, which was heated to 100° C. with gentle stirring.

[0213] Seaweed broth B (comparative): 1.96 g of broth base and 0.04 g of the seaweed product prepared as described in Example 2 were added to a certain amount of water to obtain 100 g of broth. This was heated to 100° C. with gentle stirring.

[0214] Several taste impressions were tasted and measured by consensus by a 12-member expert panel. In addition, the broth formulations were each poured into a drinking bowl, tasted and evaluated. The evaluation was based on the descriptors "meaty", "grilled", "mouthfeel", "umami", "juicy", "brothy" and "fatty", and the results are provided in Table 3 and are also shown in Table 3. Figure 1 middle.

[0215] Table 3:

[0216]

[0217] From these test results, it can be seen that seaweed broth B has a stronger meaty flavor, a slightly roasted meaty flavor, and an umami flavor compared to the reference broth. Seaweed broth A showed a strong increase in all tested taste descriptors that are closely related to meaty flavors (see also Figure 1 ).

[0218] Furthermore, it was surprisingly found that the "vegetable", "fishy" and "kelp" tastes observed in seaweed broth B were not observed or were barely observed in the food product containing seaweed broth A.

[0219] Example 4.2: Comparison with meat flavoring

[0220] The bouillon base powder was prepared as described in Example 4.1 and Table 2 above.

[0221] This broth base powder was used to prepare the following three broths:

[0222] Reference broth: Add 2.0 g of broth base to 98 g of water to obtain 100 g of broth. Heat to 100°C with gentle stirring.

[0223] Seaweed Broth C (according to the invention): 1.96 g of broth base and 0.04 g of the seaweed product prepared as described in Example 1 were added to a quantity of water to obtain 100 g of broth, which was heated to 100° C. with gentle stirring.

[0224] Beef broth D (comparative): 1.96 g of broth base and 0.04 g of beef powder obtained from meat were added to a certain amount of water to obtain 100 g of broth. This was heated to 100° C. with gentle stirring.

[0225] Several taste impressions were tasted and measured by a panel of 12 members. In addition, the broth formulations were each poured into a drinking bowl, tasted and evaluated. The evaluation was based on "meaty", "grilled", "mouthfeel", "veggie", "umami", "juicy", "brothy" and "fatty". The results are shown in Table 4 and are also shown in Table 5. Figure 2 middle.

[0226] Table 4

[0227]

[0228]

[0229] The seaweed broth D according to the present invention provided almost the same meaty flavor as the meat-derived flavored beef broth E. In addition, the seaweed broth D provided similar sensory results as the reference meat-derived flavored broth E.

Claims

1. A food product comprising a seaweed concentrate or a product derived therefrom, wherein the food product comprises at least three components selected from the group consisting of 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde.

2. The food according to claim 1, wherein the food comprises at least 4 selected from the group consisting of 2-methylbutyraldehyde, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde, and preferably all 5.

3. The food product according to any one of claims 1 to 2, wherein the food product further comprises myristic acid and / or palmitic acid.

4. The food product according to claim 3, wherein the food product further comprises glutamate and at least two of AMP, CMP, GMP and UMP.

5. The food product according to any one of claims 1 to 4, wherein the food product further comprises glutamate and at least three and preferably all of AMP, CMP, GMP and UMP.

6. The food product according to any one of claims 1 to 5, wherein the food product further comprises at least one of lauric acid and oleic acid.

7. The food according to any one of claims 1 to 6, wherein the food comprises a) 2-methylbutanal, b) 5-methylfurfural, c) furfural, d) 2(E)-decenal, e) isobutyraldehyde, f) myristic acid, g) palmitic acid, and h) optionally lauric acid and / or i) optionally oleic acid; Wherein, based on the total weight of the food, the total amount of components 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.

8. Food according to claim 7, wherein the total amount of components f) to 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 food.

9. The food product according to any one of claims 1 to 8, wherein the food product is selected from soups, sauces, bouillons, savory concentrates, sauces such as vinaigrettes and salad dressings, seasonings, condiments, snacks, meat analogs and / or meat extenders and / or meat substitutes.

10. Food product according to claim 9, wherein the food product is selected from the group consisting of meat analogues and / or meat extenders and / or meat substitutes.

11. A method of preparing a food product according to any one of claims 1 to 10, the method comprising combining an edible product with a flavor composition comprising a seaweed concentrate or a product derived therefrom, and wherein the flavor composition comprises at least three components selected from the group consisting of 2-methylbutanal, 5-methylfurfural, furfural, 2(E)-decenal and isobutyraldehyde.

12. A method for preparing a food product according to claim 11, wherein the flavor composition comprises a) 2-methylbutanal, 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 the total amount of components 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, based on the total weight of the flavor composition; and Preferably, the total amount of components f) to 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.

13. The method according to claim 11 or 12, wherein the edible product is selected from soups, sauces, bouillons, savory concentrates, sauces such as vinaigrettes and salad dressings, dressings, condiments, snacks, meat analogs and / or meat extenders and / or meat substitutes.

14. A method for preparing a food product according to any one of claims 11 to 13, wherein at least part of the flavour components present are obtained by: a. preparing a seaweed concentrate from fresh or dried seaweed by heating the seaweed and water to a temperature of 100-140 ° C and maintaining the temperature for 0.5-8 hours, preferably 1-4 hours; b. Add to the obtained seaweed concentrate: i. Sugar source; ii. tomato concentrate; and iii. Vegetable oil; c. heating the composition thus obtained to a temperature of 100-140°C, preferably 105-135°C, preferably 110-130°C, preferably 115-125°C, so that it undergoes a Maillard reaction, and maintaining the temperature for 0.5-8 hours, preferably 1-4 hours; d. filtering the composition obtained after step c) and collecting the filtrate to obtain a liquid seaweed preparation; e. Optionally, mixing the obtained liquid seaweed preparation with a food carrier; and f. Optionally, drying the mixed liquid seaweed formulation and food carrier.

15. The method according to claim 14, wherein the liquid seaweed preparation is mixed with 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.

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