Flavored oil, and food and drink comprising flavored oil added thereto

Abstract

To provide a flavored oil having a meaty flavor and a cooked taste imparted thereto.SOLUTION: A flavored oil according to the present disclosure comprises following (A) and (B) added thereto. (A): one or more ingredients selected from yeast-derived substances and protein hydrolysates; and (B) a spice.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to flavor oils. [Background technology]

[0002] In recent years, in order to achieve the Sustainable Development Goals (SDGs), countries around the world have been paying increasing attention to the development of truly sustainable food production systems, with "alternative meat" and "cultured meat" attracting particular attention. Recently, the market for alternative meat and various seasonings made from plant-based ingredients that cater to a variety of lifestyles, such as flexitarians, vegetarians, and vegans, has continued to grow.

[0003] The vegan market in particular has grown significantly, and there is a strong desire to impart the texture of meat without using animal ingredients. Demand is expected to continue to increase in the future, as seasonings that impart the texture of meat can easily impart flavor and a cooked feel.

[0004] Flavor oils are known as seasonings for enhancing the palatability of various foods and beverages, including these meat substitutes. Flavor oils, also called flavor oils, are well known as oils and fats that have been imparted with a desired flavor (such as green onion or garlic).

[0005] Conventionally, known technologies for imparting a meat flavor without using animal raw materials (meat, components derived from meat, animal fats and oils, milk components, eggs, etc.) include a food product containing a highly conjugated heterocycle that forms a complex with iron ions and a flavor precursor molecule such as glucose (Patent Document 1), and a flavored oil obtained by adding yeast digest to edible oils and fats and heating the mixture (Patent Document 2). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Special Publication No. 2016-502867 [Patent Document 2] International Publication No. 2018 / 147326 Summary of the Invention [Problem to be solved by the invention]

[0007] However, in Patent Document 1, there is a problem that the preparation of the highly conjugated heterocycle forming a complex with the iron ion is complicated. In Patent Document 2, it is not possible to impart a more authentic meat flavor, i.e., a flavor having both a meat texture and a cooked texture.

[0008] The present invention has been made in consideration of the above circumstances, and an object of the present invention is to provide a flavor oil that imparts a meat-like feel and a cooked feel. [Means for solving the problem]

[0009] As a result of intensive research, the present inventors have found that the above-mentioned problems can be solved by adding one or more selected from yeast-derived substances and protein hydrolysates, and spices, and have thus completed the present invention. More specifically, the present invention provides the following.

[0010] (1) Flavor oil to which (A) and (B) below have been added: (A) One or more selected from yeast-derived substances and protein hydrolysates (B) Spices

[0011] (2) The flavor oil according to (1), further comprising added vitamin B1.

[0012] (3) The flavor oil according to (1), wherein the spice is obtained from one or more plants selected from the Myrtle family and Myrtaceae family.

[0013] (4) The flavor oil according to (1), further comprising a nut-derived substance added thereto.

[0014] (5) A food or beverage to which a flavor oil described in any one of (1) to (4) has been added. Effect of the Invention

[0015] According to the present invention, a flavor oil that imparts a meat-like texture and a cooked texture is provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Specific embodiments of the present invention will be described below, but the present invention is not limited thereto.

[0017] In the present invention, the term "animal meat flavor" refers to a flavor reminiscent of meat (particularly cooked meat).

[0018] In the present invention, the "cooked texture" means a flavor reminiscent of a cooked beef hamburger patty.

[0019] The flavor oils of the present invention may also have a good roasted note. In the present invention, the term "roasted flavor" refers to a flavor reminiscent of the flavor of meat cooked over an open flame.

[0020] The flavor oils of the present invention may also have good body. In the present invention, the term "profound flavor" refers to a rich and full-bodied flavor.

[0021] The flavor oils of the present invention may also have a good sweetness. In the present invention, "sweetness" refers to a sweet, full-bodied flavor such as that known as Wagyu beef aroma.

[0022] The flavor oil of the present invention may also have the effect of masking a grassy smell. In the present invention, the term "grassy smell" refers to the unpleasant smell and strange flavor (such as soybean smell) that vegetable proteins such as soybeans have.

[0023] The flavor oil of the present invention is obtained by adding the following (A) and (B). (A) One or more selected from yeast-derived substances and protein hydrolysates (B) Spices

[0024] <Component (A)> The yeast-derived product (A) used in the present invention includes yeast cells themselves (including cultures and dried products), yeast extracts, yeast digests (yeast autolysates, yeast enzymatic hydrolysates), etc. These may be used alone or in combination of two or more. The yeast-derived product may be a known product, and is commercially available. Among these, yeast extract is preferred from the viewpoint of being able to impart a particularly good meat texture. Examples of yeast include baker's yeast, brewer's yeast, sake yeast, wine yeast, soy sauce yeast, torula yeast, etc. Among these, torula yeast is preferred from the viewpoint of imparting a particularly good meat texture.

[0025] The amount of yeast-derived material added is preferably 0.010% by mass or more, more preferably 0.050% by mass or more, even more preferably 0.10% by mass or more, and particularly preferably 0.50% by mass or more, based on the total amount of the flavor oil, from the viewpoint of providing a sufficient meaty feel and cooked feel to the flavor oil. The upper limit of the amount of yeast-derived material added is not particularly limited, but from the viewpoint of the balance between the potency of the flavor oil and the cost, it is preferably 10% by mass or less, more preferably 8.0% by mass or less, even more preferably 6.0% by mass or less, and particularly preferably 5.0% by mass or less, based on the total amount of the flavor oil.

[0026] The (A) protein hydrolysate used in the present invention refers to a product obtained by decomposing a protein by a method such as hydrochloric acid decomposition, enzymatic decomposition, or hot water extraction. Protein raw materials include those derived from animals (milk, gelatin, etc.) and those derived from plants (wheat, soybeans, corn, etc.), and from the viewpoint of being able to impart a meat texture and cooked texture without using animal raw materials, those derived from plants are preferred, and from the viewpoint of being able to impart a particularly good meat texture, those derived from corn are preferred. Protein hydrolysates may be used alone or in combination of two or more types.

[0027] The amount of the protein hydrolysate added is preferably 0.010% by mass or more, more preferably 0.050% by mass or more, even more preferably 0.10% by mass or more, and particularly preferably 0.50% by mass or more, based on the total amount of the flavor oil, from the viewpoint of sufficiently imparting a meaty feel and a cooked feel to the flavor oil. The upper limit of the amount of the protein hydrolysate added is not particularly limited, but from the viewpoint of the balance between the potency of the flavor oil and the cost, it is preferably 10% by mass or less, more preferably 8.0% by mass or less, even more preferably 6.0% by mass or less, and particularly preferably 5.0% by mass or less, based on the total amount of the flavor oil.

[0028] In the flavor oil of the present invention, it is preferable to use yeast-derived products or protein hydrolysates in combination as component (A) rather than using them alone, in order to provide sufficient meat and cooked flavor to the flavor oil. When yeast-derived products and protein hydrolysates are used in combination, the mass ratio of yeast-derived products to protein hydrolysates (yeast-derived products / protein hydrolysates) is preferably 0.01 or more, more preferably 0.05 or more, even more preferably 0.1 or more, and particularly preferably 0.3 or more. The upper limit of the mass ratio of yeast-derived products to protein hydrolysates is not particularly limited, but is preferably 10 or less, more preferably 8 or less, even more preferably 6 or less, particularly preferably 4 or less, and especially preferably 2 or less.

[0029] <(B) component> Examples of the spices (B) used in the present invention include mint, basil, marjoram, oregano, sage, thyme, rosemary, shiso, savory, lemon balm, lavender, and other Lamiaceae; Solanaceae, such as chili pepper and paprika; Pedaliaceae, such as sesame; Asteraceae, such as chamomile, tarragon, and mugwort; Piperaceae, such as pepper and long pepper; Myristicae, such as nutmeg and mace; Lauraceae, such as laurel and cinnamon; Illicaceae, such as star anise; Cruciferae, such as mustard, wasabi, horseradish, and arugula (rocket salad); fenugreek, liquorice (Licorice) Fabaceae such as Japanese pepper, Szechuan pepper, dried citrus peel, yuzu, kaffir lime, curry leaf, and other Rutaceae; Myrtaceae such as cloves and allspice; Umbelliferae such as dill, celery, caraway, coriander, cumin, fennel, parsley, anise, ajowan, and mitsuba; Liliaceae such as garlic, onion, shallot, green onion, Chinese chive, and chive; Iridaceae such as saffron; Zingiberaceae such as ginger, turmeric, cardamom, and ginger; Orchidaceae such as vanilla; and Gramineae such as lemongrass. For example, the stems, leaves, flowers, and other parts of these plants, as well as processed products thereof, may be used. These may be used alone or in combination of two or more. Among these, from the viewpoint of imparting a sufficient meaty feel to the flavor oil, Myristicae, Myrtaceae, Umbelliferae, and Liliaceae are preferred, and Myristicae and Myrtaceae are more preferred. Among these, nutmeg is particularly preferred from the viewpoint of imparting a sufficient cooked feel and roasted feel to the flavor oil.

[0030] The amount of spices added is preferably 0.0010% by mass or more, more preferably 0.010% by mass or more, even more preferably 0.050% by mass or more, and particularly preferably 0.10% by mass or more, based on the total amount of the flavor oil, from the viewpoint of providing a sufficient meaty texture to the flavor oil. The upper limit of the amount of spices added is not particularly limited, but is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, and even more preferably 1.0% by mass or less, based on the total amount of the flavor oil, from the viewpoint of the contribution of the flavor oil to the flavor.

[0031] <Oils> Fats and oils are the subject to which flavor is imparted as flavor oils, and are components that serve as the base for flavor oils. As the oils and fats, edible oils and fats are usually used. Examples of such oils and fats include vegetable oils and fats, animal oils and fats, synthetic oils and fats, processed oils and fats, etc. These may be used alone or as a blended oil of two or more kinds.

[0032] According to the present invention, even if no animal raw materials are blended, it is possible to impart a meat feel and a cooked feel. Therefore, according to the present invention, even if only fats other than animal fats and oils (preferably only vegetable fats and oils and / or processed vegetable fats and oils and oils) are used as fats and oils, a good meat feel and cooked feel can be imparted.

[0033] Examples of vegetable oils and fats include rapeseed oil, coconut oil, palm oil, sunflower oil, soybean oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, high oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, cacao butter, palm kernel oil, and algae oil.

[0034] Examples of animal fats and oils include fish oils (fats and oils derived from tuna, mackerel, sardines, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, chicken oil, etc.

[0035] Examples of synthetic oils and fats include medium chain fatty acid oils and diacylglycerol.

[0036] The processed fats and oils may be fats and oils obtained by subjecting the above fats and oils to a desired treatment. Such treatments include fractionation (e.g., fractionated milk fat low melting point fraction, palm superolein, and other fractionated oils), hardening, transesterification, etc. The fats and oils may be subjected to one or more treatments.

[0037] In order to impart a sufficient flavor to the oil or fat, the melting point of the oil or fat itself when used alone, or the oil or fat as a whole when mixed, is preferably 50° C. or lower. Among these, oil or fat that is liquid at room temperature (25° C.) can be preferably used.

[0038] In the flavor oil of the present invention, the blending amount of the oil-soluble component is not particularly limited, but from the viewpoint of having sufficient fluidity, it is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more based on the total amount of the flavor oil. Here, the oil-soluble component refers to fats and oils and components that dissolve in fats and oils.

[0039] <Other ingredients> In the present invention, the flavor oil may contain other ingredients such as known foods and food additives that are incorporated into foods and beverages, etc., within the scope of not impairing the effects of the present invention. In the present invention, the other ingredients are not particularly limited, and animal ingredients (meat, ingredients derived from meat, animal fats and oils, milk ingredients, eggs, etc.) may be blended in, but according to the present invention, the texture of meat and the texture of cooked food can be imparted even if no animal ingredients are blended in at all. Therefore, from the viewpoint of adapting to a sustainable food production system, it is preferable to use as few animal ingredients as possible, and it is particularly preferable that no animal ingredients are blended in at all.

[0040] In the flavor oil of the present invention, it is preferable to further add vitamin B1. Vitamin B1 is also called thiamine and is classified as a water-soluble vitamin. Vitamin B1 may be in any form, but is preferably in the form of a salt (such as thiamine hydrochloride).

[0041] The amount of vitamin B1 added is preferably 0.0010% by mass or more, more preferably 0.0050% by mass or more, even more preferably 0.010% by mass or more, and particularly preferably 0.050% by mass or more, based on the total amount of the flavor oil, from the viewpoint of providing a sufficient meaty feel and cooked feel to the flavor oil. The upper limit of the amount of vitamin B1 added is not particularly limited, but from the viewpoint of the balance between the potency of the flavor oil and the cost, it is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, and even more preferably 1.0% by mass or less, based on the total amount of the flavor oil.

[0042] In the flavor oil of the present invention, it is preferable to further add a nut-derived material. Examples of the nut-derived material include nuts themselves and processed nuts. Examples of nuts include hazelnuts, macadamia nuts, chestnuts, almonds, walnuts, pecan nuts, ginkgo nuts, coconuts, cashew nuts, Brazil nuts, pistachios, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, sesame seeds, etc., and examples of processed nuts include nut extracts (oils, extracts) and powders thereof.

[0043] The amount of the nut-derived material added is preferably 0.010% by mass or more, more preferably 0.050% by mass or more, even more preferably 0.10% by mass or more, and particularly preferably 0.50% by mass or more, based on the total amount of the flavor oil, from the viewpoint of imparting a rich feeling and sweetness to the flavor oil. The upper limit of the amount of the nut-derived material added is not particularly limited, but from the viewpoint of the contribution of the flavor oil to the flavor, it is preferably 15% by mass or less, more preferably 10% by mass or less, more preferably 8.0% by mass or less, and even more preferably 6.0% by mass or less, based on the total amount of the flavor oil.

[0044] It is preferable to further add a smoke flavor to the flavor oil of the present invention. Examples of the smoke flavor include smoked oil and liquid smoke.

[0045] When adding smoke flavor, the amount of smoke flavor added is preferably 0.010% by mass or more, more preferably 0.050% by mass or more, even more preferably 0.10% by mass or more, and particularly preferably 0.30% by mass or more, based on the total amount of flavor oil, from the viewpoint of sufficient meatiness, cooking, and roasted tastes of the flavor oil. The upper limit of the amount of smoke flavor added is not particularly limited, but from the viewpoint of the contribution of the flavor oil to the flavor, it is preferably 10% by mass or less, more preferably 8.0% by mass or less, and even more preferably 6.0% by mass or less, based on the total amount of flavor oil.

[0046] The flavor oil of the present invention may further contain carbohydrates. Examples of carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, xylose, etc.), disaccharides (lactose (milk sugar), sucrose, maltose, trehalose, etc.), oligosaccharides such as fructooligosaccharides, galactooligosaccharides (4'-galactosyllactose), xylooligosaccharides, beet oligosaccharides (raffinose), soybean oligosaccharides (raffinose, stachyose), lactosucrose, etc.), dextrins (dextrin, maltodextrin, isomaltodextrin (branched maltodextrin), , starch syrup, powdered syrup, cyclodextrin, branched cyclodextrin, roasted dextrin, polymeric dextrin, resistant dextrin, etc.), inulins (inulin, inulin hydrolysates, agave inulin, etc.), thickening polysaccharides (LM pectin, HM pectin, pullulan, guar gum, guar gum hydrolysates, xanthan gum, gum arabic, gum ghatti, native gellan gum, deacylated gellan gum, locust bean gum, tara gum, galactomannan, glucomannan, konjac mannan, curdlan, carrageenan, karaya gum, Cassia gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, rhamsan gum, alginic acid, sodium alginate, PGA (propylene glycol alginate), soy polysaccharides, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, agar, fucoidan, porphyran, laminaran), starch, modified starch (etherified carboxymethyl starch, hydroxypropyl starch, esterified Examples of such starch-based additives include polysaccharides such as processed starch phosphate, starch sodium octenylsuccinate, starch acetate, heat-moisture treated starch, acid treated starch, cross-linked treated starch, gelatinized starch, resistant starch, etc.; resistant starch, isomaltulose, polydextrose, resistant glucan, arabinogalactan, etc.; sugar alcohols such as erythritol, sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, mannitol, etc.; and foods containing these (maple syrup, agave syrup, etc.).These may be used alone or in combination of two or more. Among these, reducing sugars (glucose, fructose, xylose, etc.) are preferred, and glucose is particularly preferred, from the viewpoint of promoting the Maillard reaction in the heating step of the flavor oil and imparting a sufficient meaty feel and cooked feel to the flavor oil.

[0047] When sugar is added, the amount of sugar added is preferably 0.0010% by mass or more, more preferably 0.0050% by mass or more, even more preferably 0.010% by mass or more, particularly preferably 0.050% by mass or more, and even more preferably 0.10% by mass or more, based on the total amount of the flavor oil, from the viewpoint of promoting the Maillard reaction in the heating step of the flavor oil and sufficiently imparting the flavor oil with a meaty feel and a cooked feel. The upper limit of the amount of sugar added is not particularly limited, but from the viewpoint of the contribution of the flavor oil to the flavor, it is preferably 10% by mass or less, more preferably 8.0% by mass or less, more preferably 6.0% by mass or less, and even more preferably 4.0% by mass or less, based on the total amount of the flavor oil.

[0048] Other foods that can be used as ingredients in addition to those mentioned above include tea leaves, vegetables, fruits, flavored edible oils (green onion oil, chili oil, Sichuan pepper oil, onion oil, garlic oil, ginger oil, mushroom oil, porcini mushroom oil, truffle oil, bamboo shoot oil, shiitake mushroom oil, wasabi oil, yuzu oil, burnt soy sauce oil, etc.), virgin olive oil, virgin corn oil, etc. Other food additives that can be added include emulsifiers, antioxidants, silicones, colorants, fragrances, vitamins other than vitamin B1, and pH adjusters.

[0049] The types and amounts of the above-mentioned foods and food additives can be appropriately set depending on the effects to be obtained, etc. By blending such foods and food additives with flavor oils in the present invention, for example, the effects of adjusting flavor and color tone, inhibiting oxidative deterioration, improving functions, etc. can be achieved.

[0050] From the viewpoint of improving shelf life, the moisture content of the flavor oil of the present invention is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, even more preferably 1.0% by mass or less, and particularly preferably 0.50% by mass or less, based on the total amount of the flavor oil. The moisture content of the flavor oil includes not only the water blended into the flavor oil, but also moisture transferred from raw materials other than water blended into the flavor oil. The moisture content of the flavor oil in the present invention can be measured by "Standard Methods for the Analysis of Fats, Oils and Related Compounds 2.1.3.4-2013 Moisture Content (Karl Fischer Method)".

[0051] <Flavor oil manufacturing method> The flavor oil of the present invention comprises (A) one or more selected from yeast-derived substances and protein hydrolysates, and (B) spices added thereto. In the flavor oil of the present invention, the term "addition" of component (A) and component (B) refers to any step in the production process. For example, the components (A) and (B) may be added to a fat or oil, or after the components (A) and (B) are added to the fat or oil, a separate fat or oil may be further added. Alternatively, the component (A) may be added to a fat or oil, and the component (B) may be added separately to a separate fat or oil, and then these may be mixed. For example, the component (A) may be added to a fat or oil, and flavor oil 1 may be produced by appropriately heating, removing water, removing solids, etc., and the component (B) may be added separately to a separate fat or oil, and flavor oil 2 may be produced by appropriately heating, removing water, removing solids, etc., and flavor oil 1 and flavor oil 2 may be mixed to produce the flavor oil of the present invention. In producing the flavor oil of the present invention, when components (A) and (B) are added and then heating, moisture removal, solid content removal, etc. are performed, the order of steps in the production process is not important. When components (A) and (B) are added, the components may be themselves, or may be added to other components, particularly water, as in the following flavor oil production methods 2 to 4. The manner of adding the flavor oil is not particularly limited, and may be, for example, immersion, mixing, or the like. When components other than component (A) and component (B) are added, they may be added after the heating step, like the oil-soluble components in the flavor oil production method-4 below.

[0052] The flavor oil of the present invention can be obtained by appropriately mixing and stirring each component using a stirrer or the like. The order of mixing the components is not particularly limited. When a heating step is performed, it is performed after adding at least the (A) component and the (B) component. Examples of the method for producing the flavor oil include the following.

[0053] (Flavor oil manufacturing method-1) After each component is added directly to the oil or fat, the mixture is mixed, stirred, heated, and then cooled to room temperature.

[0054] (Flavor oil manufacturing method-2) After each component is added directly to the oil or fat, the mixture is mixed, stirred, and heated, after which the solids and water are removed and the mixture is cooled to room temperature.

[0055] (Flavor oil manufacturing method-3) Of the components, the oil-soluble components are added to oils and fats (oil phase), and the water-soluble and oil-insoluble components are added to water (aqueous phase). The oil phase and the aqueous phase are mixed, stirred, and heated, and then cooled to room temperature.

[0056] (Flavor oil manufacturing method-4) Of the components, the oil-soluble components are added to oils and fats (oil phase), and the water-soluble and oil-insoluble components are added to water (aqueous phase). The oil phase and the aqueous phase are mixed, stirred, and heated, after which the solids and water are removed and the mixture is cooled to room temperature.

[0057] (Flavor oil manufacturing method-5) Among the components, the water-soluble and oil-insoluble components are added to water (aqueous phase), and the oil-based substrate (oil phase) and the aqueous phase are mixed and stirred, heated, and then the oil-soluble components are added. After that, the solids and water are removed, and the mixture is cooled to room temperature.

[0058] It is preferable to add the water-soluble and oil-insoluble components to water and then mix them with fats and oils in order to obtain a good meat texture and cooked texture. When the water-soluble and oil-insoluble components are added to water, the mass ratio of water to the water-soluble and oil-insoluble components (water / water-soluble and oil-insoluble components) is preferably 0.001 to 100, more preferably 0.005 to 50, even more preferably 0.01 to 10, particularly preferably 0.05 to 5, and even more preferably 0.1 to 1, in terms of imparting a sufficient flavor to the fats and oils.

[0059] The heating temperature in the heating step is preferably 50° C. or higher, more preferably 70° C. or higher, even more preferably 90° C. or higher, and particularly preferably 100° C. or higher, from the viewpoint of imparting a sufficient flavor to the oil or fat. The upper limit of the heating temperature in the heating step is not particularly limited, but is preferably 260° C. or lower, more preferably 240° C. or lower, even more preferably 220° C. or lower, and particularly preferably 200° C. or lower, from the viewpoint of preventing the generation of an undesirable flavor (such as a deteriorated odor).

[0060] The heating time in the heating step is preferably 1 minute or more, more preferably 10 minutes or more, even more preferably 30 minutes or more, and particularly preferably 60 minutes or more, from the viewpoint of imparting sufficient flavor to the oil and fat. The upper limit of the heating temperature in the heating step is not particularly limited, but is preferably 240 minutes or less, more preferably 200 minutes or less, and even more preferably 160 minutes or less, from the viewpoint of preventing the flavor oil from having a burnt odor.

[0061] When producing the flavor oil of the present invention, it is preferable to carry out a dehydration treatment in terms of improving the shelf life of the flavor oil. The dehydration treatment is carried out simultaneously with the heating step and / or after the heating step. Methods for carrying out the dehydration treatment include evaporation by heating, centrifugation, heating under reduced pressure, drying under reduced pressure, separation by standing, and the use of a moisture absorbent.

[0062] When producing the flavor oil of the present invention, it is preferable to remove solids from the viewpoint of improving the handling property and mouthfeel of the flavor oil. The removal of solids is carried out after the heating step. Methods for removing solids include filtration, centrifugation, decantation, etc.

[0063] <Uses of flavor oil> The uses of the flavor oil of the present invention are not particularly limited, and it can be used as a substitute for conventionally known flavor oils, or in combination with any seasoning (conventionally known flavor oils, etc.).

[0064] The flavor oil of the present invention can be added to any food or drink, and can impart a good meat feel and cooked feel to the food or drink to which the flavor oil has been added. Therefore, the present invention also provides a food or drink (preferably a meat substitute food) to which the flavor oil has been added.

[0065] Foods and beverages to which the flavor oil of the present invention can be added are not particularly limited, but include various prepared dishes (fried foods, etc.), confectionery, bread, soup, sauce, etc., made using fats and oils. In addition, the flavor oil of the present invention can be used as it is in foods and beverages, but can also be added to various types of fats and oils (frying oil, margarine, fat spreads, shortening, edible fats and oils, oil-in-water emulsions (concentrated milk, whipped cream, mayonnaise, etc.), powdered fats and oils, dressings, etc.) and then used as an ingredient in foods and beverages.

[0066] The amount of the flavor oil of the present invention added to food and drink is preferably 0.10% by mass or more, more preferably 0.50% by mass or more, even more preferably 1.0% by mass or more, particularly preferably 3.0% by mass or more, and especially preferably 5.0% by mass or more, based on the total amount of the food and drink, from the viewpoint of sufficiently imparting meat feeling and cooked feeling to the food and drink. The upper limit of the amount of the flavor oil of the present invention added to the food and drink is not particularly limited, but is preferably 40% by mass or less, more preferably 35% by mass or less, even more preferably 30% by mass or less, particularly preferably 25% by mass or less, and especially preferably 20% by mass or less.

[0067] According to the present invention, even if no animal raw materials are blended, it is possible to impart a good meat feel and cooked feel. Therefore, according to the present invention, even if no animal food (meat, etc.) and food additives (meat-derived components such as animal extracts) are included, a good meat feel and cooked feel can be imparted. Furthermore, according to the present invention, it is possible to impart a good sweetness to meat substitute foods, sauces (pasta sauce, curry sauce, etc.), seasonings, etc., and also to suppress odors derived from the ingredients (soybean odor, etc.).

[0068] In the present invention, the term "meat substitute food" includes any food that uses a plant-based raw material (legumes (soybeans, peas, chickpeas, broad beans, etc.), rice, grains, etc.) as a main raw material. From the viewpoint of easily imparting the effects of the present invention, the meat substitute food of the present invention preferably does not contain any animal ingredients (meat, components derived from meat, animal fats and oils, milk components, eggs, etc.).

[0069] Examples of meat substitute foods include tofu hamburger, vegetable protein processed foods (hamburger-like foods, shumai-like foods, gyoza-like foods, Chinese bun-like foods, fillet meat-like foods (yakiniku, stir-fry), pasta sauce, and keema curry). EXAMPLES

[0070] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The formulations in the tables are in mass %. The numbers of the production methods in Tables 1A, 1B, and 2 correspond to the numbers in the column of the production method of the flavor oil described above.

[0071] <Test 1: Preparation and evaluation of flavor oil> The flavor oils were prepared and evaluated as follows.

[0072] (Preparation of flavor oil) The flavor oils were prepared in the following manner. (1) Among the raw materials shown in Tables 1A, 1B, and 2, (A1) yeast-derived substances (brewer's yeast digest, torula yeast extract), (A2) protein hydrolysates (corn-derived, soybean-derived), (B) spices (cloves, nutmeg, allspice), and vitamin B1 were dispersed in water and then added to rapeseed oil when used. Note that in Example 12, the raw materials were added directly to rapeseed oil. (2) The mixture was heated under stirring according to the heating conditions shown in Tables 1A, 1B, and 2. (3) When nut-derived substances and smoked oils are used among the raw materials shown in Tables 1A, 1B, and 2, they are added to (2). (4)(3) was filtered to remove solids and water. (5) The flavor oil obtained in (4) was cooled to room temperature and subjected to the following tests.

[0073] (Flavor Oil Evaluation) For each flavor oil, a sensory evaluation was conducted on the following criteria for meat feel, cooked feel, roasted feel, rich feel, and sweetness.

[0074] The sensory evaluation was carried out by a panel selected as follows: The panel candidates were given a five-taste (sweet, sour, salty, bitter, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard olfactory test, and 10 people who were deemed suitable for each test were selected as the panel. In addition, when conducting the evaluation, the entire panel discussed and adjusted the characteristics of each evaluation item so that each panel had a common understanding. In order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test lot numbers and contents of the samples were presented randomly to the panelists without their knowledge. [Sensory evaluation] A sensory evaluation was conducted by a panel of 10 people for the flavor oils listed in Tables 1A and 1B, and the intensities of "meat feel," "cooked feel," "roasted feel," "heavy feel," and "sweetness" when eaten were evaluated using scores, with Reference Example 1 being given 1 point and a baked 100% beef patty being given 10 points, and the average values ​​were calculated. The meat feel and cooked feel were considered to be acceptable if they were ○ or better, and the roasted feel and heavy feel were considered to be acceptable if they were △ or better. The results are shown in the "Evaluation" section of Tables 1A and 1B.

[0075] (Evaluation criteria) Meat texture ◎++: Average score is 7 or higher ◎+: Average value is 6 points or more and less than 7 points ◎: Average value is 4 points or more and less than 6 points ○: Average value is 3 points or more but less than 4 points ×: Average value is less than 3 points

[0076] (Evaluation criteria) Cooking sensation ◎++: Average score is 7 or higher ◎+: Average value is 6 points or more and less than 7 points ◎: Average value is 4 points or more and less than 6 points ○: Average value is 3 points or more but less than 4 points ×: Average value is less than 3 points

[0077] (Evaluation criteria) Roasted taste ◎+: Average value is 7 points or more ◎: Average value is 6 points or more and less than 7 points ○: Average value is 4 points or more and less than 6 points △: Average value is 3 points or more but less than 4 points ×: Average value is less than 3 points

[0078] (Evaluation criteria) Solidity ◎+: Average value is 7 points or more ◎: Average value is 6 points or more and less than 7 points ○: Average value is 4 points or more and less than 6 points △: Average value is 3 points or more but less than 4 points ×: Average value is less than 3 points

[0079] [Table 1A]

[0080] [Table 1B]

[0081] [Sensory evaluation] A panel of 10 people performed a sensory evaluation of the flavor oils listed in Table 2, and the intensities of "meat flavor," "cooked flavor," "roasted flavor," "rich flavor," and "sweetness" when eating were evaluated using scores, with Example 9 given a score of 1 and a grilled 100% beef patty given a score of 5, and the average values ​​were calculated. The results are shown in the "Evaluation" section of Table 2.

[0082] (Evaluation criteria) Meat texture ◎+: Average value is 3.5 points or more ◎: Average value is 2.0 points or more and less than 3.5 points ○: Average value is 1.0 or more and less than 2.0 points

[0083] (Evaluation criteria) Cooking sensation ◎+: Average value is 3.5 points or more ◎: Average value is 2.0 points or more and less than 3.5 points ○: Average value is 1.0 or more and less than 2.0 points

[0084] (Evaluation criteria) Roasted taste ◎+: Average value is 3.5 points or more ◎: Average value is 2.0 points or more and less than 3.5 points ○: Average value is 1.0 or more and less than 2.0 points

[0085] (Evaluation criteria) Solidity ◎+: Average value is 3.5 points or more ◎: Average value is 2.0 points or more and less than 3.5 points ○: Average value is 1.0 or more and less than 2.0 points

[0086] (Evaluation criteria) Sweetness ◎+: Average value is 3.5 points or more ◎: Average value is 2.0 points or more and less than 3.5 points ○: Average value is 1.0 or more and less than 2.0 points

[0087] [Table 2]

[0088] <Test 2: Preparation and evaluation of soybean hamburger> A flavor oil for soybean hamburger steak was prepared by mixing 20 mass % of any one of flavor oils from Example 17, Comparative Example 1, and rapeseed oil and 80 mass % of palm oil. The composition is shown in Table 3. 40 g of powdered soy protein, 8 g of methylcellulose, and 40 g of rapeseed oil were mixed, to which 312 g of ice water was added, and the mixture was thoroughly stirred with a cutter mixer to prepare soy curd. Next, 72 g of granular soy protein was reconstituted in 144 g of water, to which 219 g of soy curd, 100 g of soy hamburger flavor oil, 60 g of sauteed onions, 4 g of salt, and 1 g of spices were added, and the mixture was kneaded well until sticky to prepare a dough. The dough was molded into 50g portions and baked for 15 minutes in a convection oven set at 180°C. After baking, the portions were cut in half and used for testing.

[0089] [Sensory evaluation] A sensory evaluation was conducted by a panel of 10 people on the soy hamburger steaks that were prepared, and the strength of the "meat taste," "roasted taste," "rich taste," "sweetness," and "masking of soy odor" when eaten was determined based on the number of people who felt that each item was stronger than the standard (in the case of soy odor masking, they felt that the soy odor was weaker) of a mixture of 20% by mass of rapeseed oil and 80% by mass of palm oil (Reference Example 2). Note that in each item, a score of △ or higher was considered to be a pass. The results are shown in the "Evaluation" section of Table 3.

[0090] (Evaluation criteria) Meat texture ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0091] (Evaluation criteria) Roasted taste ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0092] (Evaluation criteria) Solidity ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0093] (Evaluation criteria) Sweetness ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0094] (Evaluation criteria) Masking of soybean odor ◎: 9 or more out of 10 people answered that they felt the soybean smell was weak. ○: Of 10 people, between 7 and 8 people answered that they felt the soybean smell was weak. △: Of 10 people, 5 to 6 people answered that they felt the soybean smell was weak. ×: Four or less out of 10 people answered that they felt the soybean smell was weak.

[0095] [Table 3]

[0096] <Test 3: Preparation and evaluation of curry> A curry flavor oil was prepared by mixing 20% ​​by mass of any of the flavor oils from Example 17 and Comparative Example 1 and 80% by mass of rapeseed oil. In Reference Example 3, 100% by mass of rapeseed oil was used as the curry flavor oil. The composition is shown in Table 4. A commercially available vegetable curry was subjected to the test by adding 2% by mass of curry flavor oil.

[0097] [Sensory evaluation] The prepared curry was subjected to a sensory evaluation by a panel of 10 people, and the intensity of "meatiness," "roastedness," "richness," and "sweetness" when eaten was determined by counting the number of people who felt each item stronger than the standard of rapeseed oil only (Reference Example 3). In addition, each item was considered to pass if it was △ or higher. Each curry was evaluated for the intensity of "meat flavor," "roasted flavor," "rich flavor," and "sweetness" when eaten. The results are shown in the "Evaluation" section of Table 4.

[0098] (Evaluation criteria) Meat texture ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0099] (Evaluation criteria) Roasted taste ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0100] (Evaluation criteria) Solidity ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0101] (Evaluation criteria) Sweetness ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0102] [Table 4]

[0103] <Test 4: Preparation and evaluation of soy meat grilled meat> A flavor oil for grilled meat was prepared by mixing 20% ​​by mass of any of the flavor oils from Example 17 and Comparative Example 1 and 80% by mass of palm oil. In Reference Example 4, 100% by mass of rapeseed oil was used as the flavor oil for grilled meat. The composition is shown in Table 5. Fillet-type textured soy protein was heated in boiling water and rehydrated. 20g of yakiniku flavor oil was added to a frying pan, and 100g of the rehydrated soy protein was fried. 30g of a sauce made from soy sauce, sake, and mirin was added, and the mixture was heated until all the water had evaporated, and then the product was used for the test.

[0104] [Sensory evaluation] A sensory evaluation was conducted by a panel of 10 people on the prepared soy meat barbecue, and the intensity of "meat taste," "roasted taste," "rich taste," "sweetness," and "masking of soy odor" when eating was determined by counting the number of people who felt each item stronger than the standard of rapeseed oil only (Reference Example 4). In addition, each item was considered to pass if it was △ or higher. The results are shown in the "Evaluation" section of Table 5.

[0105] (Evaluation criteria) Meat texture ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0106] (Evaluation criteria) Roasted taste ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0107] (Evaluation criteria) Solidity ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0108] (Evaluation criteria) Sweetness ◎: More than 9 out of 10 people answered that they felt strongly about this. ○: Of 10 people, 7 to 8 people answered that they felt strongly about this. △: Of 10 people, 5 to 6 people answered that they felt strongly about it. ×: Four or fewer people out of 10 responded that they felt strongly about this.

[0109] (Evaluation criteria) Masking of soybean odor ◎: 9 or more out of 10 people answered that they felt the soybean smell was weak. ○: Of 10 people, between 7 and 8 people answered that they felt the soybean smell was weak. △: Of 10 people, 5 to 6 people answered that they felt the soybean smell was weak. ×: Four or less out of 10 people answered that they felt the soybean smell was weak.

[0110] [Table 5]

Claims

1. A flavor oil to which the following (A) and (B) have been added. (A) One or more selected from yeast-derived substances and protein hydrolysates (B) Spices obtained from one or more plants selected from the Myristicae and Myrtaceae families.

2. In addition, vitamin B 1 The flavor oil of claim 1 ,

3. The flavor oil of claim 1 further comprising a nut derivative.

4. A food or drink to which the flavor oil according to any one of claims 1 to 3 has been added.