Flavoring agent

Abstract

Provided is a novel flavoring agent, more specifically a flavoring agent that is useful as a cocoa substitute. The flavoring agent is obtained by treating with protease the seeds of a plant belonging to the family Gramineae and by roasting the protease-treated product.

Description

Flavoring agents

[0001] RELATED APPLICATIONS This application claims the benefit of priority from Application No. 2022-058516, filed with the Japan Patent Office on March 31, 2022. The priority application is incorporated herein by reference in its entirety.

[0002] The present invention relates to flavoring agents and methods for producing the same.

[0003] Cocoa is a desirable flavor in many foods. However, the regions where cocoa beans, the raw material for cocoa, can be harvested are limited, and products made from cocoa are expensive. Therefore, it is desirable to find flavor materials that can at least partially replace real cocoa. Carob is known as such a material (Non-Patent Document 1). Barley and its processed product, malt, are also known to have cocoa- and chocolate-like aromas (Non-Patent Document 2).

[0004] Patent Document 1 discloses a method for producing a food product or its base material by contacting malt with molasses liquid, drying, and roasting the product. Patent Document 2 discloses a technique for producing a cocoa substitute by roasting defatted malt with reducing sugar in the presence of steam. Patent Document 3 discloses a technique for adding water to roasted malt, heating the mixture in an open system, and removing off-tastes by spray drying. Patent Document 4 discloses a taste improver produced by enzymatically hydrolyzing an extract of roasted grains and adding sugars.

[0005] Heated grains such as barley are used as cocoa substitutes and taste improvers, but they have off-tastes such as a grainy smell and are unsatisfactory in terms of flavor.

[0006] Japanese Patent Laid-Open No. 54-20172 Japanese Patent Laid-Open No. 55-54857 Special Publication No. 2015-515271 Japanese Patent Laid-Open No. 2013-252113

[0007] Lanfranchi et al., Quality -Access to Success, Vol.20, No. 168 (2019) 148-153Dong et al., Food Research International, 51 (2013) 783-789

[0008] It is an object of the present invention to provide new flavors, more particularly flavors that can be used as cocoa substitutes.

[0009] As a result of extensive research into the above-mentioned problems, the inventors discovered that the above-mentioned problems can be solved by roasting protease digests of seeds of grass crops, and thus completed the present invention.

[0010] That is, the present invention provides: (1) a method for producing a flavoring agent, which comprises treating seeds of a grass family plant with a protease and roasting the resulting protease-treated product; (2) a method for producing the flavoring agent of (1), in which, when the molecular weight of the protease-treated grass family plant is measured by gel filtration, the peak area of ​​a fraction with a molecular weight of 45,000 Da or more is 0 to 22% of the total peak area, and the peak area of ​​a fraction with a molecular weight of 600 Da or less is 22 to 80% of the total peak area; (3) a method for producing the flavoring agent of (1) or (2), which comprises mixing the protease-treated product with seeds of a grass family plant and roasting the mixture; (4) a method for producing the flavoring agent of (1) or (2), which comprises mixing roasted seeds of a grass family plant with a roasted protease-treated product; (5) A method for producing a flavoring agent according to (3) or (4), wherein the ratio of the protease-treated material to the seeds of the grass family plant in the mixture is 100:0 to 1:99; (6) A method for producing a flavoring agent according to any one of (1) to (5), wherein the grass family plant is one or more selected from the group consisting of rice, barley, wheat, and sorghum; (7) A method for producing a flavoring agent according to any one of (1) to (6), wherein the protease is one or more selected from the group consisting of neutral proteases, acid proteases, alkaline proteases, and peptidases; (8) A method for producing a flavoring agent according to any one of (1) to (7), wherein the flavoring agent is a cocoa substitute; (9) A cocoa substitute produced by the method according to (8); (10) A cocoa-flavored beverage comprising a cocoa component and the cocoa substitute of (9); (11) A chocolate-like food comprising a cocoa component and the cocoa substitute of (9); (12) A flavoring agent containing a roasted product of a protease-treated grass family plant, wherein, when the molecular weight of the protease-treated grass family plant is measured by gel filtration, the peak area of ​​a fraction having a molecular weight of 45,000 Da or more is 0 to 22% of the total peak area, and the peak area of ​​a fraction having a molecular weight of 600 Da or less is 22 to 80% of the total peak area.

[0011] The present invention provides a flavoring agent with a rich, long-lasting flavor. More specifically, it provides a flavoring agent that can be used as a cocoa substitute. However, due to its distinctive flavor, the flavoring agent of the present invention can be used in a variety of applications, not just as a cocoa substitute.

[0012] In one embodiment, the present invention provides a method for producing a flavoring agent, which comprises treating seeds of a grass plant with a protease and roasting the resulting protease-treated product.

[0013] The seeds of the grass family plant used in this embodiment are not particularly limited, and examples include rice, wheat, barley, rye, oat, corn, sorghum, foxtail millet, barnyard millet, and millet. The grass family plant may be either a non-glutinous or waxy species. The grass family plant may be either refined or unrefined. In a more specific embodiment, the seeds of the grass family plant are one or more selected from the group consisting of rice, barley, wheat, and sorghum.

[0014] The protease used in this embodiment may be of animal, plant, or microbial origin and may be appropriately selected from proteases classified into, for example, "acid proteases," "neutral proteases," "alkaline proteases," "metalloproteases," "thiol proteases," and "serine proteases." Alternatively, proteases may be appropriately selected from proteases classified into, for example, "endoproteases," "exoproteases," and "peptidases." These proteases may be used alone or in combination. Furthermore, a formulation having one or more of these enzyme activities may be used. These proteases may or may not be used in combination with enzymes other than proteases. Furthermore, the formulation may or may not have enzyme activities other than proteases. In a specific embodiment, the protease is one or more selected from the group consisting of neutral proteases, acid proteases, alkaline proteases, and peptidases.

[0015] More specific examples of proteases used in this embodiment include acidic proteases derived from microorganisms such as those of the genera Aspergillus, Penicillium, and Rhizopus; neutral proteases derived from microorganisms such as those of the genera Aspergillus, Streptomyces, and Bacillus; alkaline proteases derived from microorganisms such as those of the genera Aspergillus, Streptomyces, and Bacillus; plant-derived proteases such as bromelain and papain; and animal-derived proteases such as trypsin, chymotrypsin, and subtilisin. These may also be used in any combination. In a more specific embodiment, the protease used in this embodiment is a protease derived from the genus Bacillus, such as a protease derived from Bacillus amyloliquefaciens or a protease derived from Bacillus licheniformis.

[0016] Examples of commercially available proteases that can be used in this embodiment include Protease A, Protease M, Protease P, Protease M "Amano" SD, Protease N, Protease NL, Protease S, Umamizyme, Peptidase R, Neurolase A, Neurolase F, Thermoase PC10F, Thermoase GL30, Papain W40, Protin SD-NY10, Protin SD-AY10 (all from Amano Enzyme Co., Ltd.), Sumiteam AP, Sumiteam LP, Sumiteam MP, Sumiteam FP, Sumiteam LPL (all from Shin Nippon Chemical Industry Co., Ltd.), Denapsin 2P, Denatzyme AP, and XP-4. 15, Bioprase XL-416F, Bioprase SP-4FG, Bioprase SP-15FG (all Nagase ChemteX Corporation), Molsin F, PD enzyme, IP enzyme, AO-protease (all Kikkoman Corporation), Panchidase YP-SS, Panchidase NP-2, Panchidase P (all Yakult Pharmaceutical Co., Ltd.), Flavorzyme, Alloase, Protamex, Neutrase, Alcalase (all Novozymes), Cocrase SS, Cocrase P Granules (all Mitsubishi Chemical Corporation), and the like. One or more enzymes may be selected and used from these.

[0017] The amount of protease used is not particularly limited and can be determined as desired by those skilled in the art depending on the raw materials used and the desired flavor. The amount of protease used cannot be generalized due to factors such as titer, but in one embodiment, it is in the range of 0.01 to 100% based on the mass of the grass seed. In a specific embodiment, the amount of protease or protease preparation used is 0.1 to 10%, for example, 0.25 to 8%, 0.5 to 7.5%, 1 to 6%, or 2 to 5% (by mass) of the grass seed.

[0018] The conditions for the protease treatment are not particularly limited and can be arbitrarily set by one skilled in the art depending on the type of enzyme used, etc. In one embodiment, the treatment temperature is 20 to 80°C, for example, 40 to 75°C, 50 to 70°C, etc., the treatment time is 30 minutes to 24 hours, for example, 1 to 20 hours, 2 to 16 hours, 3 to 12 hours, 4 to 10 hours, or 5 to 8 hours, and the treatment pH is 2 to 12, for example, 3 to 11, 4 to 6, or any number therebetween.

[0019] In one embodiment, when the protease-treated seeds of a grass family plant are measured by gel filtration, the peak area of ​​fractions having a molecular weight of 45,000 Da or more is 0 to 22%, for example, 2 to 20%, 5 to 18%, etc., of the total peak area. In another embodiment, when the protease-treated seeds of a grass family plant are measured by gel filtration, the peak area of ​​fractions having a molecular weight of 600 Da or less is 22 to 80%, for example, 30 to 75%, 50 to 70%, etc., of the total peak area.

[0020] In this specification, the molecular weight distribution can be measured by the following method.

[0021] <Method of measuring molecular weight distribution> 10 mg of sample is suspended in 1 mL of eluent, filtered through a 0.2 μm filter, and diluted appropriately to make the sample solution. First, a known protein or other molecular weight marker is charged, and a calibration curve is obtained based on the relationship between molecular weight and retention time. Next, the sample solution is charged, and the content ratio (%) of each molecular weight fraction is calculated based on the ratio of the area of ​​a specific molecular weight range (time range) to the total absorbance chart area (1st column: YMC-Pack Diol-300 (YMC Co., Ltd.), 2nd column: YMC-Pack Diol-300 (YMC Co., Ltd.) ndColumn: YMC-Pack Diol-200 (YMC Co., Ltd.), eluent: 0.1% SDS, 0.2 M NaCl, 50 mM phosphate buffer pH 7.0, flow rate: 0.5 ml / min, detection: UV 220 nm. Basically, the value is calculated by rounding off the second decimal place.

[0022] The processed product obtained by the protease treatment may be directly subjected to a roasting treatment, or may be dried before the roasting treatment. Examples of drying treatments include heat drying, ventilation drying, freeze drying, spray drying, and fluidized bed drying. In one embodiment, the processed product obtained by the protease treatment is dried before roasting at a drying temperature of 35 to 75°C, e.g., 40 to 70°C, or 45 to 60°C, for a drying time of 1 to 50 hours, e.g., 5 to 40 hours, 10 to 35 hours, or 15 to 30 hours.

[0023] The conditions for the roasting process are not particularly limited and can be arbitrarily determined by those skilled in the art depending on the raw materials used and the desired flavor. Examples of roasting methods include direct flame roasting, hot air roasting, far-infrared roasting, charcoal roasting, and microwave roasting. In one embodiment, the roasting temperature is 100 to 300°C, e.g., 130 to 280°C, 150 to 250°C, 170 to 230°C, or 180 to 200°C, and the processing time is 10 minutes to 5 hours, e.g., 30 minutes to 4 hours, 1 to 3 hours, or 1.5 to 2 hours.

[0024] In some embodiments, the method of this aspect further comprises mixing the roasted protease-treated product with roasted grass seeds that have not been treated with a protease. In other embodiments, the method of this aspect comprises mixing the protease-treated product with non-protease-treated grass seeds and roasting the mixture. The roasting conditions in the above embodiments are the same as those described above. In some embodiments, the ratio of the protease-treated product to non-protease-treated grass seeds is 100:0 to 1:99, for example, 100:0 to 50:50, 25:75 to 1:99, 20:80 to 5:95, 25:75 to 10:90, 45:55 to 15:85, etc. This ratio can be freely determined by those skilled in the art depending on factors such as the protease concentration during protease treatment. The grass family plant used as the raw material for the protease-treated product and the grass family plant that is not treated with protease to be mixed may be the same or different. Furthermore, one or more types of grass family plants may be mixed. In a specific embodiment, the method of this aspect does not include a step of mixing a roasted product of a grass family plant that is not treated with protease with a roasted product of a protease-treated product, or a step of mixing a grass family plant that is not treated with protease with a protease-treated product.

[0025] In the method of this embodiment, after the roasting treatment, cooling and grinding treatment may be carried out as necessary.

[0026] In one aspect, the present invention provides a flavoring agent comprising a roasted product of a grass plant treated with a protease. In a specific embodiment, the flavoring agent of this aspect is obtained by carrying out the steps defined in the above-mentioned method aspect. All of the items described in the above-mentioned method aspect can be applied to the flavoring agent of this aspect.

[0027] The flavoring agent of this embodiment may or may not contain other ingredients to the extent that the function of the flavoring agent is not impaired. Examples of other ingredients include seasonings, acidulants, sweeteners, spices, colorants, flavorings, salts, sugars, antioxidants, vitamins, stabilizers, thickeners, carriers, excipients, lubricants, surfactants, propellants, preservatives, chelating agents, pH adjusters, etc. In some embodiments, the above method aspects include the step of adding the other ingredients.

[0028] The form of the flavoring agent of this aspect is not particularly limited, and examples thereof include solids such as powders, granules, and pellets, semisolids such as pastes, and liquids such as solutions, suspensions, and emulsions. In a specific embodiment, the flavoring agent of this aspect is in the form of a powder. In some embodiments, the above method aspect includes a step of converting the flavoring agent into the above form.

[0029] In certain embodiments, the flavoring agent of this embodiment can be used as an ingredient in foods and beverages. For example, the flavoring agent of this embodiment can be added to beverages such as water, milk, and soy milk to produce a beverage. Furthermore, for example, the flavoring agent of this embodiment can be used as a confectionery ingredient, mixed with ingredients such as sugars and fats and oils to produce confectionery. Furthermore, for example, the flavoring agent of this embodiment can be added to food to impart depth and longevity to the food. As a specific example, the flavoring agent of this embodiment can be used as a sauce or dressing. As used herein, depth of flavor refers to the richness felt, particularly in the middle taste, of the flavors felt in the order of top taste, middle taste, and aftertaste when consuming food. Longevity refers to the flavor felt in the middle taste being sufficiently felt even in the aftertaste.

[0030] In some embodiments, the flavoring agent of this embodiment can be used as a cocoa substitute. For example, the flavoring agent of this embodiment can replace part or all of the cocoa. In specific embodiments, 1 to 100%, for example, 10 to 90%, 20 to 80%, 30 to 70%, 40 to 60%, or 50% of the cocoa in a food ingredient can be replaced with an equivalent amount of the flavoring agent of this embodiment. The flavoring agent of this embodiment as a cocoa substitute or a mixture of the flavoring agent of this embodiment and cocoa can be used, similar to cocoa powder, as an ingredient in chocolate-like foods, beverages such as chocolate drinks and cocoa drinks, powdered drinks, confectioneries, baked goods, and the like.

[0031] The chocolate-like food referred to in this specification includes, for example, chocolates. The chocolates referred to here include not only chocolate, quasi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also products containing fats and oils as essential ingredients and, as needed, blended in any proportions with secondary ingredients such as sugars, milk powder, cacao ingredients (cacao mass, cocoa, cocoa butter), dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, fragrances, and coloring agents.

[0032] Examples of fats and oils that can be used in chocolate-like foods include, in addition to cacao butter, various animal and vegetable fats and oils such as hyercin rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, monkey fat, cocoa butter substitutes, babassu oil, milk fat, beef tallow, lard, fish oil, and whale oil, as well as their hardened oils, fractionated oils, and interesterified oils.

[0033] In one embodiment, the content of the flavoring agent of this aspect as a cocoa substitute in a chocolate-like food product can be arbitrarily set by those skilled in the art depending on the flavor. In a specific embodiment, the content is 35% by mass or less, for example, 1 to 30% by mass, or 3 to 25% by mass.

[0034] Chocolate-like foods can be produced in accordance with methods typically used to produce chocolate. For example, a raw material blend containing the flavoring agent of this embodiment as a cocoa substitute, as well as the above-mentioned fats and oils, and optionally sugars, milk powder, cacao ingredients (cacao mass, cocoa, cocoa butter), dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, fragrances, coloring agents, and other secondary ingredients blended in any desired ratios can be produced by rolling, conching, grinding with a ball mill, liquefying, and other processes, but the production method is not limited to this method.

[0035] In a specific embodiment, the flavoring agent of this aspect as a cocoa substitute can be mixed with a cocoa ingredient to prepare a cocoa-flavored beverage. The cocoa-flavored beverage can be prepared by any conventional method using a cocoa ingredient, a sweetener, a dairy product, or a soy milk product as the main ingredients, except for the use of the flavoring agent of this aspect.

[0036] Examples of cocoa components that can be used include cocoa powder, cocoa mass, etc. In one embodiment, the content of the flavoring agent of this embodiment as a cocoa substitute in the cocoa-flavored beverage is 0.1 to 10% by mass, for example, 0.5 to 7.5% by mass, or 1 to 5% by mass.

[0037] Any known sweetener can be used, but suitable sweeteners include, for example, one or more selected from sugars such as sugar, glucose, fructose, isomerized sugar, starch syrup, trehalose, maltitol, and sorbitol, aspartame, stevia, glycyrrhizin, and thaumatin.

[0038] The dairy product or soy milk product may be any ordinary product, such as milk, whole milk powder, skim milk powder, cream, butter, whole condensed milk, skim condensed milk, modified milk powder, soy milk, skim soy milk, soy cream, etc.

[0039] Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples, etc. In the examples, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified.

[0040] Example 1: Examination of various enzyme treatments (enzyme reaction) Barley seeds were crushed in a crusher (Crusher ZM200, manufactured by Retsch, filter 1.0 mm → 0.5 mm, 6000 rpm), and 7.5 g of water was added to 10 g of naked barley flour. A carbohydrate-degrading enzyme preparation listed in Table 1 was added at 1% relative to the barley, and the mixture was reacted for 4 hours at the optimal temperature for the enzyme preparation. A protease preparation and a peptidase preparation were added at 0.25% relative to the barley, and the mixture was reacted for 4 hours at the optimal temperature for the enzyme preparation. After the reaction, the mixture was dried in a dryer at 45 ° C for 15 hours.

[0041] (Flavor Evaluation) The various enzyme-treated barley obtained in the above (enzyme reaction) was roasted at 180°C for 30 minutes, and then 15 parts by mass of the enzyme-treated barley and 40 parts by mass of powdered sugar were mixed. A portion of 45 parts by mass of oil (Parkena S, Fuji Oil Co., Ltd.) was added, and the mixture was pulverized and liquefied using a ball mill (Stainless Steel Ball Mill Shake Master Auto, Biomedical Science Co., Ltd.). The remaining dissolved oil was added, mixed, and molded, and the flavor was evaluated. A control was barley that had not been subjected to the enzyme reaction and was subjected to the same treatment. The results are shown in Table 1. A saturation was evaluated as follows: ⊚ (thickness, persistence, and no off-flavor); ◯ (slight off-flavor but thickness and persistence); and × (strong off-flavor and unnatural taste as chocolate). A saturation of ⊚ or higher was considered a pass.

[0042]

[0043] As shown in Table 1, all types of proteases were effective in imparting depth and longevity to the flavor. In contrast, some carbohydrate-degrading enzymes such as amylases gave a sweet taste, but none of them imparted depth or longevity to the flavor.

[0044] Example 2: Mixing of enzyme-treated product and grass plant seeds (roasting after mixing) (enzyme reaction) Barley naked barley seeds were crushed in a crusher (Crusher ZM200, manufactured by Retsch, filter 1.0 mm → 0.5 mm, 6000 rpm) and 7.5 g of water was added to 10 g of naked barley flour, and a commercially available protease preparation (Protamex, Novozymes) was added at 0.25%, 1%, and 5% relative to the barley, and the mixture was reacted at 50 ° C. for 1 hour. After the reaction, the mixture was dried in a dryer at 45 ° C. for 15 hours.

[0045] (Flavor evaluation) The enzyme-treated barley obtained in the above (enzyme reaction) and untreated barley that had not been subjected to the enzyme reaction were mixed in the mixing ratios shown in Table 2 and roasted at 180°C for 30 minutes. Each roasted test product was pulverized and liquefied in a ball mill (Stainless steel ball mill Shake Master Auto, Biomedical Science Co., Ltd.). Finally, the mixture was mixed according to the formulation shown in Table 3, molded, and the flavor was evaluated. The results are shown in Table 4. A product that was thick and had a long-lasting taste and had no off-flavor was rated as ⊚; a product that had a slight off-flavor but was thick and had a long-lasting taste was rated as ○; and a product that had a strong off-flavor and was unnatural as chocolate was rated as ×. A product that was rated as ⊚ or above was considered to have passed.

[0046]

[0047]

[0048]

[0049] By treating a portion of the untreated barley with protease, we were able to impart a richness and persistence of flavor from the middle onwards that is found in cocoa and not found in unreacted barley.

[0050] Example 3: Mixing of enzyme-treated product and grass plant seeds (mixing after roasting) According to the method described in Example 2 (enzyme reaction) above, enzyme-treated barley A was prepared by adding 5% Protamex to the barley, and enzyme-treated barley B was prepared by adding 0.25% Protamex to the barley. Untreated barley and enzyme-treated barley A and B were roasted at 170-180 ° C for 30 minutes to prepare roasted barley and roasted enzyme-treated barley A and B. A mixture of roasted barley and roasted enzyme-treated barley (in this example, roasted barley only or roasted enzyme-treated barley only will be referred to as the "mixture" for convenience) with the formulation shown in Table 5 was mixed with cocoa powder and powdered sugar, and a portion of 45 parts vegetable oil was added, followed by pulverization and liquefaction in a ball mill (stainless steel ball mill Shake Master Auto, Biomedical Science Co., Ltd.). The remaining melted oil and fat and lecithin were added, mixed, and poured into a mold, left to stand at about 20°C, solidified, and then removed from the mold to obtain a chocolate-like molded product. The results of the flavor evaluation of the obtained chocolate-like molded products are shown in Table 5. Products that had a thick, persistent chocolate flavor and no off-flavor were rated as ⊚, products that had a slight off-flavor but had a thick, persistent chocolate flavor were rated as ◯, and products that had a strong off-flavor and were strange to chocolate were rated as x. Products with ⊚ or above were considered to have passed.

[0051]

[0052] By mixing roasted enzyme-treated barley A with roasted barley, it was possible to impart a richer middle flavor and a longer-lasting flavor. When the ratio of roasted enzyme-treated barley A reached 50%, a bitter taste and burnt odor became noticeable. Roasted enzyme-treated barley B, which has a reduced protease concentration, was able to impart the middle flavor and longer-lasting flavor that can be felt in chocolate, even when used in its entirety.

[0053] Example 4: Study of Various Gramineae Seeds. 10 g of crushed seeds from the various grasses listed in Table 6 were added to 7.5 g of water and a commercially available protease preparation (Protamex, Novozymes) at a concentration of 5% based on the grass seed content, and the mixture was left to react at 50°C for 8 hours. The reaction mixture was then dried in a dryer at 45°C for 15 hours. For each grass, 2.85 parts of seeds and 0.15 parts of the protease-treated product were mixed and roasted at 180°C for 30 minutes to prepare a protease-treated product. Ground seeds from each grass were roasted at 180°C for 30 minutes to prepare an unreacted product. 7.5 parts of the unreacted product or the protease-treated product were mixed with 7.5 parts of cocoa powder and 40 parts of powdered sugar, and a portion of 45 parts of vegetable oil was added. The mixture was ground and liquefied in a ball mill (Shake Master Auto stainless steel ball mill, Biomedical Science Co., Ltd.). The remaining melted oil and fat were added, mixed, and poured into a mold, left to stand at about 20°C, and after solidification, removed from the mold to obtain a chocolate-like molded product. The flavor of the obtained chocolate-like molded product was evaluated. The results are shown in Table 6. The evaluation criteria were as follows: thickness and persistence were scored as 0 points, with 2 points for strong and good, and -2 points for weak and poor; and off-flavor was scored as 0 points, with 2 points for weak and good, and -2 points for strong and poor.

[0054]

[0055] As shown in Table 6, for all grass plant seeds, the addition of the protease-treated product enhanced the intensity and persistence of flavor, and suppressed off-flavors.

[0056] Example 5: Preparation of Cocoa-Flavored Beverage Barley seeds were ground in a grinder, and 0.75 times the amount of water was added to bare barley flour. A commercially available protease preparation (Protamex, Novozymes) was added at 5% relative to the barley, and the mixture was allowed to react at 50°C for 8 hours. After the reaction, the barley was dried in a dryer at 45°C for 15 hours and then roasted at 170-180°C for 30 minutes to obtain roasted enzyme-treated barley. Bare barley flour was roasted at 170-180°C for 30 minutes to obtain roasted barley. According to the formulation in Table 7, roasted enzyme-treated barley, roasted barley, cocoa, and sugar were mixed in powder form and then mixed with soy milk to prepare a beverage. The prepared beverage was evaluated for flavor. The results are shown in Table 8. A beverage with a thick, persistent cocoa flavor and no off-flavor was indicated as ◎; a beverage with a slight off-flavor but a thick, persistent cocoa flavor was indicated as ○; and a beverage with a strong off-flavor and an unpleasant cocoa flavor was indicated as ×. A score of ○ or above is considered a pass.

[0057]

[0058]

[0059] As shown in Table 8, the untreated barley / cocoa mixture had a cereal smell, but Production Example 6, in which part of the barley was replaced with enzyme-treated barley, had a stronger taste than Comparative Production Example 5 and was easier to drink.

[0060] Example 6: Molecular Weight Distribution Using the molecular weight markers listed in Table 9 below, the molecular weights of various protease-digested and undigested products were measured according to the above-mentioned <Method for Measuring Molecular Weight Distribution>. The raw materials used and protease treatment conditions are listed in Table 10. After the reaction, the products were treated in the same manner as in Example 1, and the depth and duration of flavor were evaluated. The results are shown in Table 10.

[0061]

[0062]

[0063] As shown in Table 10, no flavor-imparting effect was observed in the comparative production examples in which the fraction with a molecular weight of 45,000 or more was 22.1% or more and the fraction with a molecular weight of 600 or less was 21.8% or less. In production examples 7 to 11, the flavor was perceived to be rich and long-lasting, and the flavor-imparting effect was observed.

[0064] The present invention provides a flavoring agent, particularly a flavoring agent that can be used as a cocoa substitute. The present invention can be used in foods, food compositions, food additives, etc.

Claims

1. A method for producing a flavoring agent, comprising treating seeds of a grass family plant with a protease and roasting the resulting protease-treated product.

2. 2. The method for producing a flavoring agent according to claim 1, wherein, when the molecular weight of the protease-treated grass seeds is measured by gel filtration, the peak area of ​​a fraction having a molecular weight of 45,000 Da or more is 0 to 22% of the total peak area, and the peak area of ​​a fraction having a molecular weight of 600 Da or less is 22 to 80% of the total peak area.

3. A method for producing the flavoring agent according to claim 1, comprising mixing the protease-treated product with seeds of a grass family plant and roasting the mixture.

4. 2. A method for producing the flavoring agent according to claim 1, comprising mixing roasted seeds of a grass plant with a roasted protease-treated product.

5. 4. The method for producing a flavoring agent according to claim 3, wherein the ratio of the protease-treated material to the seeds of the grass family plant in the mixture is 100:0 to 1:

99.

6. The method for producing a flavoring agent according to claim 4, wherein the ratio of the protease-treated material to the seeds of the grass family plant in the mixture is 100:0 to 1:

99.

7. The method for producing a flavoring agent according to claim 1, wherein the grass plant is one or more selected from the group consisting of rice, barley, wheat, and sorghum.

8. 2. The method for producing a flavoring agent according to claim 1, wherein the protease is one or more selected from the group consisting of neutral proteases, acidic proteases, alkaline proteases, and peptidases.

9. The method for producing a flavoring agent according to any one of claims 1 to 8, wherein the flavoring agent is a cocoa substitute.

10. 10. A cocoa substitute produced by the method of claim 9.

11. 11. A cocoa-flavored beverage comprising a cocoa component and the cocoa substitute of claim 10.

12. A chocolate-like food product comprising a cocoa component and the cocoa substitute of claim 10.

13. A flavoring agent containing a roasted product of a protease-treated grass family plant, wherein, when the molecular weight of the protease-treated grass family plant is measured by gel filtration, the peak area of ​​a fraction having a molecular weight of 45,000 Da or more is 0 to 22% of the total peak area, and the peak area of ​​a fraction having a molecular weight of 600 Da or less is 22 to 80% of the total peak area.