Method for producing plant-based alternative meat, method for reducing bitterness and off-flavors of plant-based alternative meat, and plant-based alternative meat

Abstract

The present invention aims to provide a plant-based meat substitute with reduced bitterness and off-flavors, a method for producing the same, and a method for reducing the bitterness and off-flavors of plant-based meat substitutes. [Solution] The present invention relates to a method for producing plant-based meat substitutes in which bitterness and off-flavors are reduced compared to plant-based meat substitutes before mixing, by mixing at least one selected from the group consisting of amino acids, sugars, and vitamins, and peroxidase with plant-based meat substitutes and enzymatically treating them at 20 to 60°C.

Description

Technical Field

[0001] The present invention relates to a method for producing a plant raw material-containing alternative meat with reduced bitter and off-flavors, a method for reducing the bitter and off-flavors of a plant raw material-containing alternative meat, and a plant raw material-containing alternative meat and the like.

Background Art

[0002] In recent years, alternative meats made from plants have been developed from the perspectives of health, environmental protection, etc. However, improvements are desired in the flavor of alternative meats. For this reason, the development of methods for improving their flavor has been underway (Patent Documents 1 to 3).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0004] As a taste sensor that mimics the physiological taste perception mechanism, a method for objectively evaluating the taste of food using the taste recognition device "TS-5000Z" provided by Intelligent Sensor Technology Co., Ltd. is known (Patent Document 4).

[0005] One of the taste items measured by the taste recognition device is "bitter and off-flavors". In food, it is desirable to have a lower level of bitter and off-flavors.

Means for Solving the Problems

[0006] The inventors sought a method to reduce the bitter taste and off-flavors of commercially available alternative meats made from plant-based raw materials. As a result, they found that by mixing at least one selected from the group consisting of amino acids, sugars, and vitamins, along with peroxidase, with plant-based alternative meats and enzymatically treating them at 20-60°C, the bitter taste and off-flavors were reduced compared to the plant-based alternative meats before the mixing.

[0007] This disclosure typically includes the following aspects: [Section 1] A method for producing plant-based meat substitutes in which bitterness and off-flavors are reduced compared to plant-based meat substitutes before mixing, by mixing at least one selected from the group consisting of amino acids, sugars, and vitamins, and peroxidase with plant-based meat substitutes and enzymatically treating at 20-60°C. [Section 2] A method for producing a plant-based alternative meat with reduced bitterness and off-flavors, as described in item 1, wherein the plant-based alternative meat with reduced bitterness and off-flavors contains a hydroxyketone compound. [Section 3] The method for producing a plant-based alternative meat containing bitterness and off-flavors with reduced bitterness and off-flavors, as described in item 2, wherein the hydroxyketone compound is acetoin. [Section 4] A method for producing a plant-based raw material-containing alternative meat with reduced bitterness and off-flavors, as described in any one of items 1 to 3, wherein peroxidase is mixed into the plant-based raw material-containing alternative meat in an amount such that the peroxidase content in the mixed plant-based raw material-containing alternative meat is 0.1 to 5.0% by mass. [Section 5] A method for producing a plant-based alternative meat with reduced bitterness and off-flavors, as described in any one of items 1 to 4, wherein the plant-based alternative meat is a soy-based alternative meat. [Section 6] A method for producing plant-based meat substitutes with reduced bitterness and off-flavors, as described in any one of items 1 to 5, wherein the bitterness and off-flavors of the plant-based meat substitutes before mixing are heated in an oven at 200°C for 10 minutes, and the bitterness and off-flavors of the plant-based meat substitutes with reduced bitterness and off-flavors are measured using a taste recognition device equipped with an artificial lipid membrane type taste sensor, and the measured value obtained from the former heated sample is set to the baseline of 0, and the measured value obtained from the latter heated sample is evaluated as -2 to -0.1. [Section 7] A method for reducing bitterness and off-flavors of plant-based meat substitutes by mixing at least one selected from the group consisting of amino acids, sugars, and vitamins, along with peroxidase, with plant-based meat substitutes and enzymatically treating them at 20-60°C. [Section 8] A method for reducing bitterness and off-flavors in a plant-based alternative meat according to item 7, wherein the plant-based alternative meat contains a hydroxyketone compound. [Section 9] A method for reducing bitterness and off-flavors of a plant-based meat substitute according to item 8, wherein the hydroxyketone compound is acetoin. [Section 10] A method for reducing bitterness and off-flavors of plant-based raw material-containing alternative meat according to any one of items 7 to 9, wherein peroxidase is mixed into the plant-based raw material-containing alternative meat in an amount such that the peroxidase content in the mixed plant-based raw material-containing alternative meat is 0.1 to 5.0% by mass. [Section 11] A method for reducing bitterness and off-flavors of plant-based meat substitute according to any one of items 7 to 10, wherein the plant-based meat substitute is soy-based meat substitute. [Section 12] A method for reducing the bitterness and off-flavors of plant-based meat substitutes as described in any one of items 7 to 11, wherein the plant-based meat substitute before mixing is heated in an oven at 200°C for 10 minutes, and the plant-based meat substitute with reduced bitterness and off-flavors is heated under the same conditions, and the bitterness and off-flavors are measured using a taste recognition device equipped with an artificial lipid membrane type taste sensor, and when the measured value obtained from the former heated product is set to a reference value of 0, the measured value obtained from the latter heated product is evaluated as -2 to -0.1. [Item 13] A plant material-containing alternative meat containing at least one selected from the group consisting of amino acids, saccharides, and vitamins, peroxidase, and a plant material. [Item 14] The plant material-containing alternative meat according to Item 13, containing a hydroxyketone compound. [Item 15] The plant material-containing alternative meat according to Item 14, wherein the hydroxyketone compound is acetoin. [Item 16] The plant material-containing alternative meat according to any one of Items 13 to 15, containing 0.1 to 5.0% by mass of peroxidase. [Item 17] The plant material-containing alternative meat according to any one of Items 13 to 16, wherein the plant material-containing alternative meat is a soybean material-containing alternative meat. [Advantages of the Invention]

[0008] The bitter and off-flavors of commercially available alternative meat produced from plant materials are reduced. A commercially available alternative meat produced from plant materials with reduced bitter and off-flavors is provided. [Brief Description of the Drawings]

[0009] [Figure 1] A radar chart created based on the evaluation of the taste sensor measurement results. [Figure 2] A radar chart created based on the evaluation of the taste sensor measurement results. [Modes for Carrying Out the Invention]

[0010] In this specification, the phrase "containing" is used with the intention of encompassing the phrases "consisting essentially of" and "consisting of".

[0011] In the numerical ranges described stepwise in this specification, the upper or lower limit of a numerical range in a given step may be arbitrarily combined with the upper or lower limit of a numerical range in that paragraph or in another step. Furthermore, in the numerical ranges described in this specification, the upper or lower limit of a numerical range may be replaced with a value shown in the example or a value that can be uniquely derived from the example.

[0012] In this specification, numbers enclosed in a "~" symbol represent a numerical range that includes the numbers before and after the "~" as the lower and upper limits, respectively. For example, "1~10 mass%" is equivalent to "1 mass% or more, and 10 mass% or less."

[0013] In this specification, peroxidase may be referred to as "PEO".

[0014] The aforementioned taste recognition device (the "TS-5000Z" taste recognition device provided by Intelligent Sensor Technology Co., Ltd.) is equipped with sensors for sweetness, bitterness, umami, saltiness, sourness, astringency, etc., and each sensor has an artificial lipid membrane. In this device, the change in membrane potential when a taste-producing substance in a sample comes into contact with the artificial lipid membrane is measured. This measurement principle is similar to the mechanism by which humans perceive taste with their tongues. The aforementioned taste recognition device can objectively measure various tastes. In this specification, the taste recognition device equipped with an artificial lipid membrane type taste sensor (hereinafter also simply referred to as the "taste recognition device") may be the "TS-5000Z" taste recognition device provided by Intelligent Sensor Technology Co., Ltd. or a device capable of equivalent measurement, and preferably the "TS-5000Z" taste recognition device provided by Intelligent Sensor Technology Co., Ltd.

[0015] (1) Alternative meat containing plant materials The plant-based meat substitutes described herein are typically obtained by enzymatically treating a raw plant-based meat substitute with at least one selected from the group consisting of amino acids, sugars, and vitamins, as well as peroxidase. For this reason, the plant-based meat substitutes described herein may be referred to as "PEO-treated meat substitutes." On the other hand, the raw plant-based meat substitutes may be referred to as "raw material meat substitutes."

[0016] (2) Raw material substitute meat and PEO-treated substitute meat Raw material substitute meat and PEO-treated raw material substitute meat may be meat substitute foods containing plant-based raw materials as the main ingredient. Raw material substitute meat and PEO-treated raw material substitute meat may contain animal-based raw materials (e.g., livestock meat, processed livestock meat, etc.) in part, as long as they contain plant-based raw material substitute meat as the main ingredient. Raw material substitute meat and PEO-treated raw material substitute meat may be plant protein compositions intended to have a meat-like texture, flavor, etc. Raw material substitute meat and PEO-treated raw material substitute meat are primarily foods that replace foods in which meat was used, but they may also be foods that replace foods in which meat was not used. Raw material substitute meat and PEO-treated raw material substitute meat may be substitute foods for ground meat, processed meat, hamburgers, and other processed foods. Raw material substitute meat may be commercially available raw material substitute meat.

[0017] (3) Plant materials The plant-based raw material content in raw material substitute meat and PEO-treated substitute meat may be 1% by mass or more, 5% by mass or more, or 10% by mass or more, relative to the mass of raw material substitute meat and PEO-treated substitute meat. The plant-based raw material content in raw material substitute meat and PEO-treated substitute meat may be 99% by mass or less, 90% by mass or less, 80% by mass or less, or 50% by mass or less, relative to the mass of plant-based raw material-containing substitute meat. The plant-based raw material content in raw material substitute meat and PEO-treated substitute meat may be 1 to 99% by mass, 5 to 90% by mass, or 10 to 80% by mass, preferably 10 to 50% by mass, relative to the mass of plant-based raw material-containing substitute meat.

[0018] The plant-based raw materials in raw material substitute meat and PEO-treated substitute meat may be soybeans, peas, broad beans, chickpeas, mung beans, rice, brown rice, flaxseed, corn, potatoes, mycoproteins, etc., and proteins derived from these, which may be one type or a combination of two or more. The protein may be a protein obtained by hydrolyzing the above-executed plant-based raw materials. Various methods may be used for hydrolysis, such as enzyme-based methods and hydrochloric acid-based methods, and enzyme-based methods are preferred. The enzyme used for hydrolysis is not particularly limited, and various proteases can be used. The proteases may be trypsin, chymotrypsin, elastase, papain, calpain, lysosomal cathepsin, pepsin, rennin, thermolysin, and carboxypeptidase. Preferred plant-based ingredients are soybean ingredients (soybeans, soybean-derived protein), chickpea ingredients (chickpeas, chickpea-derived protein), pea ingredients (peas, pea-derived protein), and mycoprotein, while more preferred plant-based ingredients are soybean-derived protein, chickpeas, and peas.

[0019] (4) Amino acids PEO-treated meat substitutes preferably contain amino acids to reduce bitterness and off-flavors. The amino acids may be one type or a combination of two or more. The amino acids may be glutamine, glutamic acid, cysteine, asparagine, aspartic acid, alanine, arginine, glycine, cysteine, serine, tyrosine, proline, tryptophan, threonine, phenylalanine, histidine, valine, leucine, isoleucine, methionine, and lysine. Preferred amino acids are glutamine, glutamic acid, asparagine, aspartic acid, alanine, and glycine, and more preferred amino acids are glutamine, glutamic acid, asparagine, and aspartic acid.

[0020] The amino acid content in PEO-treated meat substitutes may be 0.01% by mass or more, 0.03% by mass or more, or 0.05% by mass or more, relative to the mass of the PEO-treated meat substitutes. The amino acid content in PEO-treated meat substitutes may be 10% by mass or less, 5% by mass or less, or 3% by mass or less, relative to the mass of the PEO-treated meat substitutes. The amino acid content in PEO-treated meat substitutes may be 0.01 to 10% by mass, 0.03 to 5% by mass, or 0.05 to 3% by mass, relative to the mass of the PEO-treated meat substitutes. The preferred amino acid content is 0.05 to 3% by mass, relative to the mass of the PEO-treated meat substitutes.

[0021] (5) Sugars PEO-treated meat substitutes preferably contain sugars to reduce bitterness and off-flavors. Sugars may be present individually or in combination of two or more. Sugars may include monosaccharides such as glucose, mannose, galactose, fructose, ketotriose, ketotetrose, ribose, ribose, xylose, and deoxyribose; disaccharides such as sucrose, lactose, maltose, trehalose, and cellobiose; and polysaccharides such as maltodextrin, glycogen, starch, cellulose, dextrin, and glucan. Preferred monosaccharides are glucose, galactose, fructose, and ribose, and more preferred monosaccharides are glucose and galactose. Preferred disaccharides are sucrose and lactose, and more preferred disaccharide is sucrose. Preferred polysaccharides are maltodextrin, dextrin, cellulose, and starch, and more preferred polysaccharides are maltodextrin and cellulose. Preferred sugars are glucose, lactose, sucrose, maltodextrin, and cellulose, with more preferred sugars being glucose and maltodextrin.

[0022] The sugar content in PEO-treated meat substitutes may be 0.01% by mass or more, 0.03% by mass or more, or 0.05% by mass or more, relative to the mass of the PEO-treated meat substitutes. The sugar content in PEO-treated meat substitutes may be 5% by mass or less, 4% by mass or less, or 3% by mass or less, relative to the mass of the PEO-treated meat substitutes. The sugar content in PEO-treated meat substitutes may be 0.01 to 5% by mass, 0.03 to 4% by mass, or 0.05 to 3% by mass, relative to the mass of the PEO-treated meat substitutes. The preferred sugar content is 0.05 to 3% by mass, relative to the mass of the PEO-treated meat substitutes.

[0023] (6) Vitamins PEO-treated meat substitutes preferably contain vitamins to reduce bitterness and off-flavors. The vitamins may be vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, and folic acid, and these may be individually or in combination of two or more. Preferred vitamins are vitamin B1, vitamin B2, vitamin B12, vitamin C, and folic acid, and more preferred vitamins are vitamin B1, vitamin B2, and vitamin B12.

[0024] The vitamin content in PEO-treated meat substitutes may be 0.001% by mass or more, 0.002% by mass or more, or 0.005% by mass or more, relative to the mass of the PEO-treated meat substitutes. The vitamin content in PEO-treated meat substitutes may be 0.5% by mass or less, 0.2% by mass or less, or 0.1% by mass or less, relative to the mass of the PEO-treated meat substitutes. The vitamin content in PEO-treated meat substitutes may be 0.001 to 0.5% by mass, 0.002 to 0.2% by mass, or 0.005 to 0.1% by mass, relative to the mass of the PEO-treated meat substitutes. The preferred vitamin content is 0.005 to 0.1% by mass, relative to the mass of the PEO-treated meat substitutes.

[0025] PEO-treated meat substitutes preferably contain at least one selected from the group consisting of amino acids, sugars, and vitamins, in order to reduce bitterness and off-flavors. The content of at least one selected from the group consisting of amino acids, sugars, and vitamins in PEO-treated meat may be 0.02% by mass or more, 0.06% by mass or more, or 0.1% by mass or more, relative to the mass of the PEO-treated meat substitute. The content of at least one selected from the group consisting of amino acids, sugars, and vitamins in PEO-treated meat may be 16% by mass or less, 10% by mass or less, or 7% by mass or less, relative to the mass of the PEO-treated meat substitute. The content of at least one selected from the group consisting of amino acids, sugars, and vitamins in PEO-treated meat may be 0.02 to 16% by mass, 0.06 to 10% by mass, or 0.1 to 7% by mass, relative to the mass of the PEO-treated meat substitute. The preferred content of at least one selected from the group consisting of amino acids, sugars, and vitamins is 0.1 to 7% by mass, relative to the mass of the PEO-treated meat substitute.

[0026] (7) Peroxidase (PEO) PEO-treated alternative meats preferably contain peroxidases to reduce bitterness and off-flavors. Peroxidases can be horseradish peroxidase, cytochrome c peroxidase, glutathione peroxidase, or haloperoxidase, and these may be used individually or in combination of two or more. The preferred peroxidase is horseradish peroxidase.

[0027] The peroxidase content in PEO-treated meat substitutes may be 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, relative to the mass of the PEO-treated meat substitutes. The peroxidase content in PEO-treated meat substitutes may be 5.0% by mass or less, 3.0% by mass or less, or 1.0% by mass or less, relative to the mass of the PEO-treated meat substitutes. The peroxidase content in PEO-treated meat substitutes may be 0.1 to 5.0% by mass, 0.2 to 3.0% by mass, or 0.3 to 1.0% by mass, relative to the mass of the PEO-treated meat substitutes. A preferred peroxidase content is 0.3 to 1.0% by mass, relative to the mass of the PEO-treated meat substitutes.

[0028] (8) Hydroxyketone compounds PEO-treated alternative meats preferably contain hydroxyketone compounds from the viewpoint of reducing bitterness and off-flavors. Hydroxyketone compounds are thought to be produced when peroxidase acts on bitter-flavoring components contained in plant-based meat. Containing hydroxyketone compounds has the advantage of imparting an animal-like aroma to the alternative meat being treated. Hydroxyketone compounds can be ketones having a hydroxyl group in their molecule. Hydroxyketone compounds may have a molecular weight of 300 or less. Hydroxyketone compounds can be 4-hydroxy-2-butanone (acetoin), 3-methyl-4-hydroxy-2-butanone, 4-phenyl-4-hydroxy-3-methyl-2-butanone, and 3-hydroxy-1,3-diphenyl-1-propanone, and these may be used individually or in combination of two or more. Preferred hydroxyketone compounds are acetoin and 3-methyl-4-hydroxy-2-butanone, and a more preferred hydroxyketone compound is acetoin.

[0029] The hydroxyketone compound content in PEO-treated meat substitutes may be 0.001% by mass or more, 0.003% by mass or more, or 0.005% by mass or more, relative to the mass of the PEO-treated meat substitutes. The hydroxyketone compound content in PEO-treated meat substitutes may be 5.0% by mass or less, 3.0% by mass or less, or 1.0% by mass or less, relative to the mass of the PEO-treated meat substitutes. The hydroxyketone compound content in PEO-treated meat substitutes may be 0.001 to 5.0% by mass, 0.003 to 3.0% by mass, or 0.005 to 1.0% by mass, relative to the mass of the PEO-treated meat substitutes. The preferred hydroxyketone compound content is 0.005 to 1.0% by mass, relative to the mass of the PEO-treated meat substitutes.

[0030] (9) Other ingredients The raw material substitute meat and PEO-treated substitute meat preferably contain moisture. The moisture content in the raw material substitute meat and PEO-treated substitute meat may be 40% by mass or more, 50% by mass or more, or 60% by mass or more, relative to the mass of the raw material substitute meat and PEO-treated substitute meat. The moisture content in the raw material substitute meat and PEO-treated substitute meat may be 90% by mass or less, 85% by mass or less, or 80% by mass or less, relative to the mass of the raw material substitute meat and PEO-treated substitute meat. The preferred moisture content may be 40-90% by mass, 50-85% by mass, or 60-80% by mass, and preferably 60-80% by mass, relative to the mass of the raw material substitute meat and PEO-treated substitute meat.

[0031] Raw material substitute meat and PEO-treated substitute meat may contain not only the materials mentioned above, but also various components used in plant-based meat substitute foods. Such components may include oils and fats, fatty acids, pigments, flavorings, spices, seasonings, other enzymes, calcium carbonate, nitrites, phosphates, emulsifiers, methylcellulose, etc. The content of such components in raw material substitute meat and PEO-treated substitute meat may be 0.5% by mass or more, 1% by mass or more, or 2% by mass or more, relative to the mass of raw material substitute meat and PEO-treated substitute meat. The content of such components in raw material substitute meat and PEO-treated substitute meat may be 10% by mass or less, 7% by mass or less, or 5% by mass or less, relative to the mass of raw material substitute meat and PEO-treated substitute meat. The preferred content of such components is 2 to 5% by mass, relative to the mass of raw material substitute meat and PEO-treated substitute meat.

[0032] The oils and fats are preferably vegetable oils, but may also be animal oils. Vegetable oils may include palm oil, rapeseed oil, rice oil, corn oil, olive oil, refined vegetable oil, sunflower oil, linseed oil, cottonseed oil, etc., with palm oil and rapeseed oil being preferred, and palm oil being even more preferred. Vegetable oils and fats may contain unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid as their constituent fatty acids. Animal oils may include lard, beef tallow, chicken fat, etc.

[0033] Fatty acids may include linoleic acid, linolenic acid (alpha-linolenic acid, gamma-linolenic acid), oleic acid, arachidonic acid, etc. Colorants, flavorings, spices, seasonings, and other enzymes may be those that are suitable for use in food, and those that have been conventionally used in meat or meat substitutes may be used.

[0034] Raw material substitute meat and PEO-treated substitute meat can be used as substitutes for minced meat, processed meat, meat pieces, etc. of livestock meat (e.g., beef, pork, chicken, etc., preferably beef). Therefore, raw material substitute meat and PEO-treated substitute meat can be used as substitutes for meat in hamburgers, minced meat balls, dumplings, xiaolongbao, steamed buns, shumai, minced meat cutlets, cabbage rolls, fish balls, fried chicken, tonkatsu, yakiniku, shabu-shabu, etc.

[0035] PEO-treated alternative meat can be produced by the method for producing PEO-treated alternative meat described below. PEO-treated alternative meat may also be produced by other methods.

[0036] (10) Method for producing plant-based alternative meat (PEO-treated alternative meat) A method for producing plant-based meat substitutes (PEO-treated meat substitutes) may involve mixing at least one selected from the group consisting of amino acids, sugars, and vitamins, along with peroxidase, with plant-based meat substitutes (raw material substitutes), and then enzymatically treating them at 20-60°C. This production method is desirable as a method for producing PEO-treated meat substitutes. Therefore, the above description regarding PEO-treated meat substitutes, raw material substitutes, plant materials, amino acids, sugars, vitamins, peroxidase, other components, and methods for measuring and evaluating bitterness and off-flavors can also be applied to this production method. PEO-treated meat produced by this method has reduced bitterness and off-flavors compared to the plant-based meat substitutes (i.e., raw material substitutes) before the mixing, making it preferable for consumers.

[0037] In this manufacturing method, the raw material substitute meat may be ground. Ground meat is preferable because it allows for efficient mixing of at least one selected from the group consisting of amino acids, sugars, and vitamins, as well as peroxidase.

[0038] In this manufacturing method, at least one selected from the group consisting of amino acids, sugars, and vitamins is mixed with the raw material substitute meat. Mixing at least one selected from the group consisting of amino acids, sugars, and vitamins has the advantage of promoting the production of hydroxyketone compounds. The amount of at least one selected from the group consisting of amino acids, sugars, and vitamins mixed with the raw material substitute meat may be 0.02% by mass or more, 0.06% by mass or more, or 0.1% by mass or more, relative to the mass of the raw material substitute meat. The amount of at least one selected from the group consisting of amino acids, sugars, and vitamins mixed with the raw material substitute meat may be 16% by mass or less, 10% by mass or less, or 7% by mass or less, relative to the mass of the raw material substitute meat. The amount of at least one selected from the group consisting of amino acids, sugars, and vitamins mixed with the raw material substitute meat may be 0.02 to 16% by mass, 0.06 to 10% by mass, or 0.1 to 7% by mass, and preferably 0.1 to 7% by mass.

[0039] In this manufacturing method, peroxidase is applied to the raw material substitute meat. Therefore, in this manufacturing method, peroxidase is mixed with the raw material substitute meat. The amount of peroxidase mixed with the raw material substitute meat may be 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, relative to the mass of the raw material substitute meat. The amount of peroxidase mixed with the raw material substitute meat may be 5.0% by mass or less, 3.0% by mass or less, or 1.0% by mass or less, relative to the mass of the raw material substitute meat. The amount of peroxidase mixed with the raw material substitute meat may be 0.1 to 5.0% by mass, 0.2 to 3.0% by mass, or 0.3 to 1.0% by mass, and preferably 0.3 to 1.0% by mass.

[0040] In this manufacturing method, the method of mixing at least one selected from the group consisting of amino acids, sugars, and vitamins with the raw material substitute meat is not particularly limited. At least one selected from the group consisting of amino acids, sugars, and vitamins may be directly mixed with the raw material substitute meat, or a liquid obtained by dissolving or suspending at least one selected from the group consisting of amino acids, sugars, and vitamins in a food-suitable solvent (e.g., water) may be mixed with the raw material substitute meat, or a food material containing at least one selected from the group consisting of amino acids, sugars, and vitamins may be mixed with the raw material substitute meat.

[0041] In this manufacturing method, the method of mixing peroxidase with the raw material substitute meat is not particularly limited. Peroxidase may be mixed directly with the raw material substitute meat, or a solution obtained by dissolving or suspending peroxidase in a food-suitable solvent (e.g., water) may be mixed with the raw material substitute meat, or a food material containing peroxidase may be mixed with the raw material substitute meat.

[0042] In this manufacturing method, there are no particular restrictions on the order in which the raw material substitute meat is mixed with at least one selected from the group consisting of amino acids, sugars, and vitamins, as well as peroxidase. They may be mixed separately, or multiple combinations may be mixed simultaneously. Furthermore, the amount mixed at one time can be arbitrarily selected; the entire amount may be mixed at once, or it may be mixed in several portions.

[0043] In this manufacturing method, raw material substitute meat (sometimes referred to as "mixture") mixed with at least one selected from the group consisting of amino acids, sugars, and vitamins, as well as peroxidase, may be stirred.

[0044] In this manufacturing method, the mixture is treated under conditions in which peroxidase can act. For example, the mixture can be treated with peroxidase by setting the temperature to 20-60°C, preferably 30-45°C. The enzyme treatment time is not particularly limited as long as the peroxidase can act. The enzyme treatment time may be 0.5-10 hours, preferably 1-5 hours. The mixture may or may not be stirred during the enzyme treatment. The raw material substitute meat after enzyme treatment is the PEO-treated substitute meat.

[0045] The plant-based meat substitute (i.e., PEO-treated meat substitute) produced by this manufacturing method may have reduced bitterness and off-flavors after cooking compared to the plant-based meat substitute before the mixing of at least one selected from the group consisting of amino acids, sugars, and vitamins, as well as peroxidase (i.e., raw material substitute). Cooking here involves heating the sample meat substitute in an oven at 200°C for 10 minutes. The bitterness and off-flavors can be evaluated by measuring the heated product after cooking with a taste recognition device equipped with an artificial lipid membrane type taste sensor. The bitterness and off-flavors of the heated PEO-treated meat substitute may be evaluated as -2 to -0.1 (also referred to as the evaluation value) when the bitterness and off-flavors of the heated raw material substitute are set to 0 as the baseline, preferably evaluated as -2 to -0.5, more preferably as -2 to -0.8, and even more preferably as -2 to -1. The evaluation value may also be the value obtained by subtracting the measured value of the heated raw meat substitute from the measured value of the heated PEO-treated meat substitute.

[0046] (11) Method for reducing bitterness and off-flavors in plant-based meat substitutes In a method for reducing bitterness and off-flavors in plant-based meat substitutes (sometimes referred to as the "bitterness and off-flavor reduction method"), at least one selected from the group consisting of amino acids, sugars, and vitamins, along with peroxidase, is mixed with plant-based meat substitutes (i.e., raw material substitutes), and the mixture is enzymatically treated at 20-60°C. This reduces the bitterness and off-flavors of the raw material substitutes. Details of the manufacturing method for PEO-treated meat substitutes can be applied to the details of this bitterness and off-flavor reduction method. Therefore, the above description regarding PEO-treated meat substitutes, raw material substitutes, plant materials, amino acids, sugars, vitamins, peroxidase, other components, mixing method, enzymatic treatment method, and methods for measuring and evaluating bitterness and off-flavors can also be applied to this bitterness and off-flavor reduction method. Plant-based meat substitutes (PEO-treated meat substitutes) to which this bitterness and off-flavor reduction method has been applied have reduced bitterness and off-flavors compared to raw material substitutes before application, making them more desirable for consumers. [Examples]

[0047] The following describes in more detail one embodiment of this disclosure with specific examples, but this disclosure is not limited to these examples.

[0048] Example 1 (Preparation of samples for sensory evaluation) Commercially available plant-based meat substitute A (also referred to as base material A) was thawed under running water and then placed in a food processor and ground for 30 seconds twice. 100g of the ground sample was taken out and placed in another food processor along with peroxidase (PEO) and precursors (glutamine, glucose, maltodextrin, and vitamin B1 (thiamine)) and ground and mixed for 30 seconds twice. The ground and mixed sample was transferred to a resealable bag and immersed in a 40°C water bath for 3 hours. After immersion, the sample was placed in a food processor and mixed for 30 seconds twice. The mixed sample was removed and spread to a thickness of 5mm on kitchen paper, placed in a preheated oven at 200°C, and baked at 200°C for 10 minutes. After baking, the sample was allowed to cool to obtain Sample 1 (baked sample of PEO-treated and precursor-added meat substitute). Table 1 shows the composition (mass%) of the plant-based meat substitute, and Table 2 shows the blending ratio (mass%) of the plant-based meat substitute, PEO, and precursors.

[0049] [Table 1]

[0050] [Table 2]

[0051] (Preparation of samples for taste sensor measurement and GC-MS measurement) 50g of Sample 1 was taken out and placed in a food processor, where it was ground for 30 seconds twice. The ground sample was removed, diluted 5-fold with pure water, and mixed with a hand mixer for 30 seconds. The mixed sample was placed in a 50mL conical tube and centrifuged at 3000 rpm for 10 minutes using a tabletop centrifuge (Model 4000 (manufactured by Kubota Shoji Co., Ltd.)). The supernatant obtained was filtered through a nonwoven fabric to obtain filtrate 1.

[0052] (Measured using a taste sensor) To objectively verify the taste, five taste parameters of filtrate 1 were measured using the "TS-5000Z" taste recognition device (a taste recognition device using an artificial lipid membrane type taste sensor) sold by Intelligent Sensor Technology Co., Ltd.: "Sourness A (initial taste)", "Bitterness / off-flavor / food (initial taste)", "Astringency / stimulation (initial taste)", "Saltiness (initial taste)", and "Umami / richness (aftertaste)". The device evaluates taste in two ways: the taste at the moment the food is placed in the mouth (initial taste) and the persistent taste that remains after the food is swallowed (aftertaste).

[0053] (Evaluation of taste sensor measurement results: Comparison with roasted meat samples of alternative meat without PEO treatment and precursor addition) The obtained measurement results were evaluated as relative values ​​(evaluation values) with the measured values ​​of the filtrate prepared in the same manner as in Example 1, except that PEO and precursors were not used, set as the reference value = 0. The reference value is the measured value from Example 3 for Examples 1 and 2, and the measured value from Example 6 for Examples 4 and 5.

[0054] (Measurement by GC-MS) To confirm the reaction products of the calcined sample, solid-phase microextraction (SPEM)-GC / MS analysis was performed. 1 g of filtrate 1 was placed in a 20 mL vial. It was heated at 40°C for 30 minutes to allow volatile components to be adsorbed onto an SPME fiber assembly (DVB / CAR / PDMS 10 mm (Sigma-Aldrich)). The SPME fiber assembly with adsorbed volatile components was set in a GC / MS and the adsorbed components were detected. The equipment and measurement conditions used in GC / MS are as follows: GC:Thermo scientific TRACE1310 MS: Thermoscientific ISQ QD Column: TG-WAXMS (manufactured by Thermo Fisher Scientific) Carrier gas: He Injection method: Splitless Detector: FID Oven: 40°C (10 minutes) → 230°C (10 minutes). Increase temperature at a rate of 3°C / minute.

[0055] Example 2 Sample 2 (a roasted sample of PEO-treated alternative meat) and filtrate 2 were obtained in the same manner as in Example 1, except that a precursor was not used, and measurements were performed using a taste sensor and GC-MS.

[0056] Example 3 Sample 3 (roasted meat substitute sample) and filtrate 3 were obtained in the same manner as in Example 1, except that PEO and precursors were not used, and measurements were performed using a taste sensor and GC-MS.

[0057] Example 4 Sample 4 (a baked sample of PEO-treated and precursor-added alternative meat) and filtrate 4 were obtained in the same manner as in Example 1, except that plant-based meat alternative B (also referred to as base material B) shown in Table 1 was used instead of plant-based meat alternative A. Taste sensor measurements and GC-MS measurements were then performed.

[0058] Example 5 Sample 5 (a roasted sample of PEO-treated alternative meat) and filtrate 5 were obtained in the same manner as in Example 4, except that a precursor was not used, and measurements were performed using a taste sensor and GC-MS.

[0059] Example 6 Sample 6 (roasted meat substitute sample) and filtrate 6 were obtained in the same manner as in Example 4, except that PEO and precursors were not used, and measurements were performed using a taste sensor and GC-MS.

[0060] Example 7 Sample 7 (a roasted sample of commercially available ground beef) and filtrate 7 were obtained in the same manner as in Example 1, except that commercially available ground Australian beef was used instead of plant-based meat substitute A, and PEO and precursors were not used. These samples were then measured using a taste sensor and GC-MS.

[0061] A radar chart was created based on the evaluation of the taste sensor measurement results for Example 1 (filtrate 1), Example 2 (filtrate 2), and Example 3 (filtrate 3). This radar chart is shown in Figure 1. In the sample to which PEO and precursor were added (filtrate 1), the evaluation value for bitterness / off-flavor / taste (initial taste) decreased, while the evaluation value for umami / richness (aftertaste) increased. On the other hand, in the sample to which only PEO was added to base material A (filtrate 2), the evaluation value for bitterness / off-flavor / taste (initial taste) was slightly lower. When the measured value of bitterness / off-flavor (initial taste) in filtrate 3 was used as the baseline value, the evaluation values ​​for bitterness / off-flavor / taste (initial taste) in filtrates 1 and 2 were -1.58 and -0.69, respectively.

[0062] A radar chart was created based on the evaluation of the taste sensor measurement results for Example 4 (filtrate 4), Example 5 (filtrate 5), and Example 6 (filtrate 6). This radar chart is shown in Figure 2. In the sample with PEO and precursor added (filtrate 4), the bitterness / off-flavor / taste evaluation value was lower, confirming a significant reduction in the bitterness / off-flavor / taste of base material B. In the sample with only PEO added to base material B (filtrate 5), the bitterness / off-flavor / taste evaluation value was slightly lower. When the measured value of bitterness / off-flavor / taste of filtrate 6 was used as the baseline, the bitterness / off-flavor / taste evaluation values ​​for filtrates 4 and 5 were -1.30 and -0.54, respectively.

[0063] The following results were obtained from GC-MS measurements. Analysis of profiles obtained by SPEM-GC / MS revealed a peak derived from acetoin in the sample containing PEO and its precursor, indicating that acetoin was being produced (Table 3). Although the mechanism is not yet clear, it is thought that acetoin is produced by the reaction of components contained in PEO, the precursor, and the base material, and that some kind of heating effect by the produced acetoin reduces bitter and off-flavor components. It is thought that by incorporating PEO and its precursor into plant-based meat substitutes, it is possible to modify the plant-based meat substitutes (reduction of bitter and off-flavors).

[0064] [Table 3]

Claims

1. A method for producing plant-based meat substitutes in which bitterness and off-flavors are reduced compared to plant-based meat substitutes before mixing, by mixing at least one selected from the group consisting of amino acids, sugars, and vitamins, and peroxidase with plant-based meat substitutes and enzymatically treating at 20 to 60°C.

2. A method for producing a plant-based alternative meat with reduced bitterness and off-flavors according to claim 1, wherein the plant-based alternative meat with reduced bitterness and off-flavors contains a hydroxyketone compound.

3. The method for producing a plant-based alternative meat with reduced bitterness and off-flavors, according to claim 2, wherein the hydroxyketone compound is acetoin.

4. The method for producing a plant-based alternative meat containing plant-based raw materials with reduced bitterness and off-flavors, as described in claim 1, wherein peroxidase is mixed into the plant-based alternative meat in an amount such that the peroxidase content in the mixed plant-based alternative meat is 0.1 to 5.0% by mass.

5. The method for producing a plant-based alternative meat with reduced bitterness and off-flavors, as described in claim 1, wherein the plant-based alternative meat is a soy-based alternative meat.

6. A method for producing a plant-based meat substitute with reduced bitterness and off-flavors according to claim 1, wherein the plant-based meat substitute before mixing is heated in an oven at 200°C for 10 minutes, and the plant-based meat substitute with reduced bitterness and off-flavors is heated under the same conditions, and the bitterness and off-flavors are measured using a taste recognition device equipped with an artificial lipid membrane type taste sensor, and when the measured value obtained from the former heated product is set to a baseline of 0, the measured value obtained from the latter heated product is evaluated as -2 to -0.

1.

7. A method for reducing bitterness and off-flavors of plant-based meat substitutes by mixing at least one selected from the group consisting of amino acids, sugars, and vitamins, along with peroxidase, with plant-based meat substitutes and enzymatically treating them at 20 to 60°C.

8. A method for reducing bitterness and off-flavors in a plant-based alternative meat according to claim 7, wherein the plant-based alternative meat, in which bitterness and off-flavors have been reduced, contains a hydroxyketone compound.

9. A method for reducing bitterness and off-flavors in a plant-based meat substitute according to claim 8, wherein the hydroxyketone compound is acetoin.

10. A method for reducing bitterness and off-flavors of plant-based raw material-containing alternative meat according to claim 7, wherein peroxidase is mixed into the plant-based raw material-containing alternative meat in an amount such that the peroxidase content in the plant-based raw material-containing alternative meat after mixing is 0.1 to 5.0% by mass.

11. A method for reducing bitterness and off-flavors of plant-based meat substitute according to claim 7, wherein the plant-based meat substitute is soy-based meat substitute.

12. A method for reducing bitterness and off-flavors in plant-based meat substitutes according to claim 7, wherein the plant-based meat substitute before mixing is heated in an oven at 200°C for 10 minutes, and the bitterness and off-flavors of the plant-based meat substitute with reduced bitterness and off-flavors are measured using a taste recognition device equipped with an artificial lipid membrane type taste sensor, and when the measured value obtained from the former heated sample is set to a reference value of 0, the measured value obtained from the latter heated sample is evaluated as -2 to -0.

1.

13. A plant-based alternative meat containing at least one selected from the group consisting of amino acids, sugars, and vitamins, peroxidase, and plant-based ingredients.

14. A plant-based alternative meat according to claim 13, comprising a hydroxyketone compound.

15. The plant-based raw material-containing alternative meat according to claim 14, wherein the hydroxyketone compound is acetoin.

16. The plant-based meat substitute according to claim 13, containing 0.1 to 5.0% by mass of peroxidase.

17. The plant-based meat substitute according to claim 13, wherein the plant-based meat substitute is a soy-based meat substitute.

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