Meat-like flavor imparting agent, use of tomato-flavored oil for imparting meat-like flavor, method for imparting meat-like flavor to food, and method for producing a meat-like flavor imparting agent.

Abstract

Provided is an excellent material capable of imparting a meat-like flavor to a food. Provided is a meat-like flavor imparting agent containing, as an active ingredient, a tomato-flavored oil imparted with a flavor generated by a thermal reaction between a tomato-derived raw material and an edible oil or fat. Also provided is use of a tomato-flavored oil to impart a meat-like flavor, the tomato-flavored oil being imparted with a flavor generated by a thermal reaction between a tomato-derived raw material and an edible oil or fat. Also provided is a method for imparting a meat-like flavor to a food, the method comprising containing, in the food, a tomato-flavored oil imparted with a flavor generated by a thermal reaction between a tomato-derived raw material and an edible oil or fat.

Description

[[TECHNICAL FIELD]]

[0001] The present invention relates to a technology for imparting meat-like flavor to food products. [[BACKGROUND ART]]

[0002] In recent years, there has been an increasing trend in the number of people who avoid eating specific types of livestock meat for religious reasons, or people who reduce meat consumption due to growing health consciousness. Products such as hamburgers that do not use livestock meat have also been developed using soybean raw materials. On the other hand, such vegetable-based food products have the problem of lacking meat-like flavor.

[0003] Regarding technologies for imparting meat-like flavor to food products, for example, Patent Document 1 describes a heated cooked meat-like flavor imparting or enhancing agent that uses (Z)-8-pentadecenal detected as a volatile component from cucumbers.

[0004] Also, for example, Patent Document 2 describes a food product that reproduces the taste of meat products when cooked, comprising: a) 0.1% to 1% (w / v) heme-containing protein; b) a sugar, sugar alcohol, sugar acid or sugar derivative selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, galactose, and mixtures of two or more of the foregoing; c) a compound selected from cysteine, cystine, selenocysteine, thiamine, and mixtures of two or more of the foregoing; and d) one or more plant proteins.

[0005] On the other hand, for example, Patent Document 3 relates to a technology for improving the flavor of a vegetable protein-containing composition, and describes that using a processed tomato product prepared by heat treatment masks unpleasant odor derived from vegetable protein (protein odor) while suppressing the material odor specific to tomatoes (see, for example, paragraph 0015). [[PRIOR ART DOCUMENTS]] [[PATENT DOCUMENTS]]

[0006] [Patent Document 1] Patent No. 5868811 [Patent Document 2] Patent No. 6553516 [Patent Document 3] Japanese Patent Publication No. 2019-71851 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] However, in recent years, consumer interest in food has been increasing, and there is a growing demand for further development of ingredients that can impart a meat-like flavor.

[0008] Therefore, the object of the present invention is to provide an excellent material that can impart a meat-like flavor to food. [Means for solving the problem]

[0009] The inventors diligently conducted research to achieve the above objective and discovered that tomato-flavored oil has the effect of imparting a meat-like flavor to food, thus completing the present invention.

[0010] In other words, according to a first aspect of the present invention, the present invention provides a meat-like flavor imparting agent comprising tomato-flavored oil, which is imparted with flavor produced by a heating reaction between tomato-derived raw materials and edible oils and fats, as an active ingredient.

[0011] Furthermore, according to a second aspect of the present invention, the present invention provides the use of tomato-flavored oil, which has been imparted with flavor by a heating reaction between tomato-derived raw materials and edible oils and fats, for imparting a meat-like flavor.

[0012] Furthermore, according to a third aspect of the present invention, the present invention provides a method for imparting a meat-like flavor to food by incorporating tomato-flavored oil, which is imparted to the flavor produced by a heating reaction between tomato-derived raw materials and edible oils and fats, into the food.

[0013] In the third aspect described above, it is preferable that the tomato-flavored oil be contained in the food product in an amount of 0.01% by mass or more and 10% by mass or less.

[0014] Furthermore, in the third aspect described above, it is preferable that the food is a meat-like processed food or a meat-processed food that does not contain meat raw materials.

[0015] Furthermore, according to a fourth aspect of the present invention, the present invention provides a method for producing a meat-like flavor imparting agent, comprising the following steps. (1) A process of mixing edible oils and fats with tomato-derived raw materials to obtain a mixture. (2) A step of heating the mixture to a temperature of 60°C to 180°C. (3) A step of separating the heated mixture into solid and liquid portions and recovering the liquid portion.

[0016] In the fourth aspect described above, it is preferable that the mixture be heated to 60°C or higher and 180°C or lower, then treated at that temperature for 20 minutes or higher and 150 minutes or lower, and then the mixture be separated into solid and liquid portions and the liquid portion is recovered.

[0017] Furthermore, in the fourth aspect described above, it is preferable to add and mix 5 to 40 parts by mass of tomato-derived raw materials on a dry basis with 100 parts by mass of edible oil and fat. [Effects of the Invention]

[0018] According to the present invention, it is possible to provide an excellent material that can impart a meat-like flavor to food. [Modes for carrying out the invention]

[0019] This invention relates to the use of tomato-flavored oil, which has been imparted with flavor by a heating reaction between tomato-derived raw materials and edible oils, for the purpose of imparting a meat-like flavor.

[0020] The tomato-derived raw material may be any raw material that generates flavor through a heat reaction with edible fats and oils, and may be, for example, an edible part (e.g., fruit) of tomato or a processed product thereof. There are no particular restrictions on the country of origin, variety, or the like of the tomato, and as the processed product, for example, tomato juice, mixed tomato juice, tomato puree, tomato paste, concentrated tomato, tomato ketchup, tomato sauce, solid tomato, and the like specified as processed tomato products in Japanese Agricultural Standards (JAS) can be used.

[0021] As the edible fats and oils, conventional edible fats and oils can be appropriately employed. Examples include vegetable oils and fats such as corn oil, rapeseed oil (including high oleic acid type), soybean oil (including high oleic acid type), palm oil, palm kernel oil, olive oil, sesame oil, safflower oil, sunflower oil (including high oleic acid type), cottonseed oil, rice bran oil, perilla seed oil, linseed oil, peanut oil, coconut oil, grape seed oil, cocoa butter, animal fats and oils such as beef tallow, lard, chicken fat, milk fat, fish oil, algal oil, medium-chain fatty acid triglycerides, and the like. In addition, processed fats and oils such as fractionated oils thereof (medium-melting fractionated palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), transesterified oils, hydrogenated oils, and the like can be mentioned. One type of fat or oil may be used alone, or a mixture of two or more types may be used.

[0022] Hereinafter, the method for preparing the tomato-flavored oil used in the present invention will be described in further detail. However, the technical scope of the present invention is not limited in any way by the preparation method described below.

[0023] The tomato-flavored oil used in the present invention can be prepared, for example, by the following method. (1) Step 1: Mixing edible fats and oils with the tomato-derived raw material to obtain a mixture (2) Step 2: Heating the mixture to allow the temperature to reach 60°C to 180°C (3) Step 3: Carrying out solid-liquid separation on the mixture after reaching the target temperature, and recovering the liquid part

[0024] In step 1 described above, the tomato-derived raw material mixed with edible oil may be in any form, such as liquid, paste, semi-solid, solid, or a mixture of two or more of these forms. For example, as mentioned above, tomato processed products such as tomato puree specified in the Japanese Agricultural Standards (JAS) can be used. However, from the viewpoint of producing a tomato-derived flavor, it is preferable to use a raw material in which tomatoes account for a certain proportion or more. That is, as a tomato-derived raw material, it is preferable to use one in which the proportion of tomato-derived components is 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, particularly preferably 80% by mass or more, and most preferably 90% by mass or more. Furthermore, from the viewpoint of effectively producing flavor through a heating reaction with edible oil, it is preferable to use a tomato-derived raw material in which the proportion of water is 99.9% by mass or less, more preferably 90% by mass or less, even more preferably 80% by mass or less, particularly preferably 70% by mass or less, and most preferably 60% by mass or less.

[0025] Furthermore, the edible oils and fats mixed with the tomato-derived raw materials preferably have a rising melting point below 0°C, from the viewpoint of ease of handling during mixing and heating. The rising melting point can be measured according to the standard oil and fat analysis test method 2.2.4.2-1996.

[0026] In step 1 described above, it is preferable to add and mix 5 to 40 parts by mass of tomato-derived raw materials on a dry basis with 100 parts by mass of edible oil and fat. The amount added and mixed with 100 parts by mass of edible oil and fat is preferably in the range of 6 to 35 parts by mass, more preferably in the range of 7 to 30 parts by mass, even more preferably in the range of 8 to 25 parts by mass, particularly preferably in the range of 9 to 25 parts by mass, and most preferably in the range of 10 to 20 parts by mass. By adding and mixing tomato-derived raw materials in the above proportions, the flavor can be more effectively produced by the heating reaction between the tomato-derived raw materials and edible oil and fat.

[0027] In step 2 above, the mixture of edible oil and tomato-derived raw materials is heated to a temperature of 60°C to 180°C. The temperature to be reached is preferably in the range of 65°C to 170°C, more preferably in the range of 70°C to 160°C, even more preferably in the range of 75°C to 150°C, particularly preferably in the range of 80°C to 140°C, and most preferably in the range of 85°C to 130°C. By reaching the above temperature range, the heating reaction between the tomato-derived raw materials and edible oil can more effectively produce flavor.

[0028] In step 2 above, it is preferable to process for a predetermined time after reaching the desired temperature. For example, it is preferable to process for 20 minutes or more and 150 minutes or less. The processing time after reaching the desired temperature may preferably be in the range of 25 minutes or more and 140 minutes or less, more preferably in the range of 30 minutes or more and 130 minutes or less, even more preferably in the range of 35 minutes or more and 120 minutes or less, particularly preferably in the range of 40 minutes or more and 110 minutes or less, and most preferably in the range of 45 minutes or more and 100 minutes or less. By maintaining the temperature after reaching the desired temperature for a certain period of time, the flavor can be more effectively produced by the heating reaction between the tomato-derived raw material and the edible oil.

[0029] Furthermore, operations such as mixing, stirring, and heating of the raw materials can be carried out using conventional means. There are no particular restrictions on the heating means; heating can be done by conventional methods, such as electric heating, direct flame burner, electromagnetic induction heating, microwave, steam, or hot air heating methods provided in a container such as a kettle. Heating methods may also include reflux, evaporation, or other heat treatments. Additionally, a container equipped with stirring blades may be used for the purpose of mixing edible oils and tomato-derived raw materials, or for stirring the mixture.

[0030] In any non-limiting embodiment of the present invention, reflux heating may be performed during the above heating reaction. This allows volatile and water-soluble components of the tomato-derived raw material to be effectively retained in the heating reaction system, thereby enabling a more reliable heating reaction with edible oils and fats.

[0031] In step 3 described above, the heated mixture is separated into solid and liquid portions, and the liquid portion is recovered. The means for this separation are not limited, but examples include filtration separation, static separation, and centrifugation. Filtration separation is preferred.

[0032] In this invention, a meat-like flavor is imparted using tomato-flavored oil prepared as described above. Here, "imparting a meat-like flavor" means that a meat-like flavor can be imparted to foods that do not contain meat. It also means that a meat-like flavor can be sufficiently imparted to the food even if the amount of meat is reduced.

[0033] Foods to which the present invention applies may, for example, be meat-like processed foods that do not contain meat ingredients. Specifically, meat-like processed foods are made by replacing the meat ingredients in meat-like processed foods, which normally contain meat ingredients, with plant proteins such as soy protein. That is, for example, meat fillings such as hamburgers, meatballs, meat dumplings, sausages, shumai, dumplings, cutlets, minced meat cutlets, chicken nuggets, meat buns, and Chinese steamed buns, in which meat ingredients are replaced with ingredients other than meat ingredients. Foods to which the present invention applies may also, for example, be meat-like processed foods that contain meat ingredients. Examples of meat-like processed foods include meat fillings such as hamburgers, meatballs, meat dumplings, sausages, shumai, dumplings, cutlets, minced meat cutlets, chicken nuggets, meat buns, and Chinese steamed buns, similar to meat-like processed foods. In this case, it is preferable that a portion of the meat raw material is replaced with plant protein such as soy protein, thereby reducing its content compared to the usual amount.

[0034] To impart a meat-like flavor to food, the above-mentioned tomato-flavored oil can be incorporated into the food, thereby imparting a good meat-like flavor to the food. In other words, after cooking, processing, or manufacturing various foods, the tomato-flavored oil can be added, mixed, applied, dissolved, dispersed, emulsified, etc., to incorporate it into the food, thereby imparting a meat-like flavor to the food. Alternatively, in some cases, the tomato-flavored oil can be used as a cooking oil such as shredding oil, rice cooking oil, stir-frying oil, and deep-frying oil, as well as a release oil such as box oil and baking sheet oil, and a seasoning oil such as kneading oil, injection oil, and finishing oil, in the cooking, processing, or manufacturing of various foods, thereby imparting a meat-like flavor to the food. Furthermore, it can be suitably used in processed foods distributed in the market, such as frozen processed foods, chilled processed foods, retort foods, bottled foods, canned foods, dried foods, and bento boxes, where deterioration or loss of flavor during distribution or microwave heating is a problem. Furthermore, when incorporating tomato-flavored oil into food products, tomato-based processed products such as tomato puree or tomato paste, or other vegetable-based processed products such as vegetable puree or vegetable paste, may also be included together with the tomato-flavored oil. Even when tomato-flavored oil is incorporated into food products together with tomato-based processed products, a meat-like flavor can be imparted to the food.

[0035] In any non-limiting embodiment of the present invention, the tomato-flavored oil may be used as is in its prepared form, or in the form of an oil and fat composition containing it. Specifically, for example, edible oils and fats, excipients, auxiliary agents, emulsifiers, pH adjusters, flavorings, seasonings, etc., may be optionally added as needed to form an oil and fat composition in any form such as liquid, powder, or paste by known methods, which may then be added to food. For example, it may be prepared as a liquid oil, margarine, fat spread, shortening, powdered oil, etc., mainly composed of oil and fat components, or as a solution, powder, gel, granules, etc., with a small amount of oil and fat components, and these forms can be adopted as desired. Furthermore, for example, when pulverizing, auxiliary agents such as corn syrup can be used, and an emulsifier may be added to prepare an emulsifying raw material, which may then be pulverized. Means of pulverization include spray drying and freeze drying.

[0036] As edible oils to be used in combination with the tomato-flavored oil mentioned above, the same edible oils listed above as those that can be used in the preparation of the tomato-flavored oil can be used. For example, vegetable oils such as corn oil, rapeseed oil (including high-oleic acid type), soybean oil (including high-oleic acid type), palm oil, palm kernel oil, olive oil, sesame oil, safflower oil, sunflower oil (including high-oleic acid type), cottonseed oil, rice oil, perilla oil, linseed oil, peanut oil, coconut oil, grapeseed oil, and cocoa butter; animal oils such as beef tallow, pork tallow, chicken tallow, milk fat, and fish oil; algae oil; and medium-chain triglycerides. In addition, processed oils such as fractionated palm oil (medium-melting point fractionated palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.) and transesterified oils and hydrogenated oils can be used. Oils and fats may be used individually or as a mixture of two or more types.

[0037] The above-mentioned oil and fat composition may contain, as appropriate, auxiliary agents that are typically added to edible oil and fat compositions. Examples of auxiliary agents include antioxidants, defoaming agents, emulsifiers, fragrances, flavoring agents, colorants, and physiologically active substances. Specifically, examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

[0038] The amount of tomato-flavored oil to be included in the food can be appropriately set depending on the type of food to which it is applied and the desired degree of meat-like flavoring. Typically, for example, the food may contain 0.01% to 10% by mass of tomato-flavored oil. Preferably, the amount of tomato-flavored oil may be in the range of 0.05% to 9.5% by mass, more preferably in the range of 0.1% to 9% by mass, even more preferably in the range of 0.5% to 8.5% by mass, particularly preferably in the range of 1% to 8% by mass, and most preferably in the range of 3% to 7.5% by mass.

[0039] In any non-limiting embodiment of the present invention, whether or not a meat-like flavor is imparted to an edible composition to which the present invention is applied can be objectively evaluated by subjecting a composition prepared with the tomato-flavored oil added and a composition prepared in the same manner without the addition to a sensory evaluation test, preferably a sensory evaluation test by multiple panelists selected so as not to have any preference bias in the population.

[0040] Furthermore, the range of edible compositions to which the present invention can be applied is not limited to human use, but can also be applied to animal feed and animal products. [Examples]

[0041] The present invention will be described in more detail below with reference to test examples, but these test examples are not intended to limit the scope of the present invention in any way.

[0042] The tomato-flavored oil was prepared as follows: (1) Corn oil (AJINOMOTO Germ-Free Corn Oil, manufactured by J-Oil Mills Co., Ltd.) and tomato paste (Chilean Tomato Paste HB28-30, manufactured by Danfoods Co., Ltd.) were placed in the flask. (2) Heat and stir (3) Once the predetermined reaction temperature is reached, the reflux reaction is carried out for a predetermined time. (4) After the reaction is complete, cool (5) The liquid was filtered through paper and collected.

[0043] Table 1 shows the raw material composition and heating reaction conditions for the various tomato-flavored oils prepared.

[0044] [Table 1]

[0045] <Test Example 1> Using the tomato-flavored oils from Preparation Examples 1-7, plant-based hamburgers were prepared as follows, according to the formulations listed in Table 2. (1) Soy protein with added water (2) Mix all the ingredients together (3) Shape the mixture and bake it in a frying pan at approximately 180°C for 1 minute and 30 seconds on each side.

[0046] [Table 2-1]

[0047] [Table 2-2]

[0048] The prepared plant-based hamburger patties were evaluated for meat-like flavor and soy odor based on the evaluation criteria shown below.

[0049] [Evaluation Criteria] (Meat-like flavor) 4: The blood and flesh flavor is much stronger than in control example 1. 3: Stronger blood / flesh flavor than control example 1. 2: Slightly stronger blood / flesh flavor than control example 1. 1: Equivalent to control example 1 0: Weaker blood / flesh flavor than control example 1.

[0050] (soy odor) 4: Very strong soybean smell 3: Strong soybean smell 2: The soybean smell is a little strong. 1: Weak soybean smell

[0051] Table 3 shows the scores and their average values, as evaluated by four expert panelists.

[0052] [Table 3-1]

[0053] [Table 3-2]

[0054] As a result, it was found that adding tomato-flavored oil to plant-based hamburgers made from soybeans imparted a meat-like flavor compared to a control without the additive. Furthermore, an effect of suppressing the soybean odor derived from the soybean ingredients was also observed.

[0055] <Test Example 2> Using the tomato-flavored oil from Preparation Example 1, a hamburger patty made with ground beef and pork according to the proportions listed in Table 4 was prepared as follows. (1) Soy protein with added water (2) Mix ground beef and pork with salt (3) Add the soy protein and other ingredients that were diluted in (1) to (2) and mix well. (4) Shape the mixture and bake it in a frying pan at approximately 180°C for 2 minutes and 30 seconds on each side.

[0056] [Table 4]

[0057] The meat-like flavor of the hamburger patties made with prepared ground beef and pork was evaluated based on the evaluation criteria shown below.

[0058] [Evaluation Criteria] (Meat-like flavor) 4: The blood and flesh flavor is much stronger than in control example 2. 3: Stronger blood / flesh flavor than control example 2. 2: Slightly stronger blood / flesh flavor than control example 2. 1: Equivalent to control example 2 0: Less bloody / flesh-like flavor than control example 2.

[0059] Table 5 shows the scores and their average values, as evaluated by four expert panelists.

[0060] [Table 5]

[0061] As a result, it was found that even in hamburgers made with a mixture of beef and pork, adding tomato-flavored oil imparts a meat-like flavor compared to a control without the oil.

Claims

1. A meat-like flavoring agent, which contains tomato-flavored oil, an ingredient whose flavor is imparted by a heating reaction between tomato-derived raw materials and edible oils, as an active ingredient, and is intended to be included in meat-like processed foods in which all or part of the meat raw materials are replaced with plant protein raw materials.

2. The use of tomato-flavored oil, which has been imparted with flavor by a heating reaction between tomato-derived raw materials and edible oils and fats, for imparting a meat-like flavor to meat-like processed foods in which all or part of the meat raw materials are replaced with plant protein raw materials.

3. A method for imparting a meat-like flavor to a meat-like processed food, which is obtained by replacing all or part of the meat raw material with a plant protein raw material, wherein the food contains a tomato-flavored oil in which the flavor is produced by a heating reaction between a tomato-derived raw material and edible oil.

4. The method according to claim 3, wherein the tomato-flavored oil is contained in the food product in an amount of 0.01% by mass or more and 10% by mass or less.

5. A method for producing a meat-like flavor imparting agent according to claim 1, comprising the following steps. (1) A process of mixing edible oils and fats with tomato-derived raw materials to obtain a mixture. (2) A step of heating the mixture to a temperature of 60°C to 180°C. (3) Step of separating the heated mixture into solid and liquid portions and recovering the liquid portion.

6. The manufacturing method according to claim 5, wherein the mixture is heated to a temperature of 60°C or higher and 180°C or lower, then treated at that temperature for 20 minutes or more and 150 minutes or less, and then the mixture is separated into solid and liquid portions and the liquid portion is recovered.

7. The manufacturing method according to claim 5 or 6, wherein 5 to 40 parts by mass of tomato-derived raw materials, on a dry weight basis, are added and mixed with 100 parts by mass of edible oil and fat.

Images