Flavoring composition, taste or flavor improvement method, taste or flavor improver

Abstract

The present invention addresses the problems of providing a flavoring composition with improved meat-like aroma and providing a taste or flavor improver and a method for improving taste or flavor of a processed food containing vegetable protein. The present invention relates to a flavoring composition containing a compound (1) having a thiol group and a sulfur-containing compound (2) different from the compound (1) having the thiol group.

Description

Flavor composition, taste or flavor improving method, and taste or flavor improving agent

[0001] The present invention relates to a flavor composition, a method for improving a taste or flavor, and a taste or flavor improver.

[0002] Plant-based foods, which are meat and dairy alternatives made solely from plant-based ingredients and do not use animal-based ingredients, are gaining attention. Demand for plant-based foods is on the rise, particularly in Europe and the United States, and the market is becoming more active. In recent years, in addition to vegetarians and vegans, the number of people known as flexitarians has also increased. Flexitarians are people who occasionally consume meat and dairy products, but maintain a diet that limits animal products to a reasonable extent for the sake of maintaining their own health and protecting the environment, which is driving demand for plant-based foods. This growing demand for plant-based foods has led to the development of processed foods such as hamburgers, patties, ham, sausages, and ground meat made with plant proteins.

[0003] However, compared to processed foods using animal proteins, processed foods using plant proteins have problems with taste and flavor, such as off-flavors and odors derived from plant proteins. Therefore, for example, Patent Document 1 discloses a technology for improving the off-notes of processed foods using plant proteins by using a flavor modifier containing yeast extract, fatty acids, and amino acids.

[0004] Japan Special Table No. 2020-512821

[0005] When flavors are added to processed foods using vegetable protein, the flavor and meat-like aroma of the added flavor are weak, leaving room for improvement. Furthermore, the technology disclosed in Patent Document 1 reduces the off-notes of processed foods using vegetable protein, but does not mention improving the flavor of the added flavor itself.

[0006] The present invention aims to provide a flavor composition with an improved meat-like aroma, and also to provide a method for improving the taste or flavor of processed foods containing vegetable protein, and a taste or flavor improver.

[0007] The present invention relates to the following flavor composition, etc.: A flavor composition comprising: a compound (1) having a thiol group; and a sulfur-containing compound (2) different from the compound (1) having a thiol group.

[0008] A processed food comprising: a compound (1) having a thiol group; a sulfur-containing compound (2) different from the compound (1) having a thiol group; and a vegetable protein.

[0009] A method for improving the taste or flavor of a processed food containing vegetable protein by using a compound (1) having a thiol group and a sulfur-containing compound (2) different from the compound (1) having a thiol group, the method comprising any one of the following steps (A) to (C): (A) adding the flavor composition according to any one of claims 1 to 6 to a processed food containing vegetable protein; (B) adding the compound (1) having a thiol group to a processed food containing vegetable protein, and then adding the sulfur-containing compound (2); or (C) adding the sulfur-containing compound (2) to a processed food containing vegetable protein, and then adding the compound (1) having a thiol group.

[0010] A taste or flavor improver for a processed food containing a vegetable protein, the taste or flavor improver comprising a compound (1) having a thiol group, and the processed food containing a sulfur-containing compound (2) different from the compound (1) having a thiol group.

[0011] The flavor composition of the present invention imparts a sufficient meat-like aroma when added to a processed food containing vegetable protein. Furthermore, the taste or flavor improving method and taste or flavor improving agent of the present invention make it possible to obtain a processed food containing vegetable protein with improved taste or flavor.

[0012] Fig. 1 is a graph showing the ratio of the amount of furfuryl mercaptan detected by GC / MS measurement of each sample of Examples 1 and 2 and Comparative Examples 1 and 2. Fig. 2 is a graph showing the ratio of the amount of 3-mercapto-2-butanone detected by GC / MS measurement of each sample of Examples 1 and 2 and Comparative Examples 1 and 2.

[0013] Hereinafter, embodiments of the present disclosure will be described in detail, but the present disclosure is not limited to the following embodiments.

[0014] <Flavor Composition> The flavor composition of the present disclosure contains a compound (1) having a thiol group (hereinafter referred to as thiol compound (1)) and a sulfur-containing compound (2) different from the compound (1) having a thiol group. The sulfur-containing compound (2) is a component that imparts a predetermined aroma, preferably a meat-like aroma, to processed foods and the like that contain proteins. By including the thiol compound (1) together with the sulfur-containing compound (2), the release of the sulfur-containing compound (2) is improved, and the aroma derived from the sulfur-containing compound (2) becomes more noticeable, thereby improving the taste or flavor. The reason for this is presumably that while the sulfur-containing compound (2) is easily adsorbed to proteins and its release is inhibited, the coexistence of the thiol compound (1) preferentially bonds the thiol group of the thiol compound (1) with proteins, thereby inhibiting the adsorption of the sulfur-containing compound (2) to proteins and facilitating its release.

[0015] From the viewpoint of the taste or flavor improving effect, the thiol compound (1) is preferably at least one selected from cysteine ​​and cysteine ​​hydrochloride monohydrate. These thiol compounds (1) are also preferred from the viewpoint that even when present in processed foods due to adsorption to proteins, the compound (1) itself does not have a strong odor and has little effect on the flavor. Examples of cysteine ​​include L-cysteine, D-cysteine, and racemates thereof. Examples of cysteine ​​hydrochloride monohydrate include L-cysteine ​​hydrochloride monohydrate, D-cysteine ​​hydrochloride monohydrate, and racemates thereof.

[0016] As the sulfur-containing compound (2), a compound having a thiol group (but with a structure different from that of the thiol compound (1)) is preferred, from the viewpoint of ease of inhibition of release in processed foods containing vegetable protein. As the sulfur-containing compound (2), thiols registered with the Flavor and Excipients Manufacturers Association (FEMA) are preferred. Furthermore, as the sulfur-containing compound (2), from the viewpoint of ease of inhibition of release, thiols (2-1) composed of carbon atoms, hydrogen atoms, and a thiol group and having 3 to 10 carbon atoms, or thiols (2-2) composed of carbon atoms, hydrogen atoms, oxygen atoms, and a thiol group and having 2 to 6 carbon atoms are preferred. The hydrocarbon structure of the thiols (2-1) and (2-2) may be linear, branched, or cyclic. Furthermore, they may have a carbon-carbon double bond. The oxygen atom in the thiol (2-2) preferably constitutes a hydroxyl group, a carboxyl group, a ketone, an ether, an aromatic heterocycle, or a cyclic ether.

[0017] Examples of the thiol compound (2) include at least one selected from allyl mercaptan, furfuryl mercaptan, 2-methyl-3-furanthiol, o-thiocresol, 3-methyl-2-butanethiol, 2-naphthalenethiol, thiogeraniol, propyl mercaptan, limonenethiol, 3-mercapto-2-butanone, isopropyl mercaptan, isoamyl mercaptan, phenyl mercaptan, and 2-ethylthiophenol. Of these, furfuryl mercaptan and 3-mercapto-2-butanone are particularly preferred because they contain a thiol group and an oxygen atom. The thiol compound (2) may contain only one of these compounds, or may contain two or more compounds.

[0018] In the flavor composition, the mass ratio of the sulfur-containing compound (2) to the thiol compound (1) (mass of sulfur-containing compound (2) / mass of thiol compound (1)) is preferably 0.0000001 or more, more preferably 0.000002 or more, from the viewpoint of the taste or flavor improving effect, and is also preferably 2 or less, more preferably 0.2 or less.

[0019] The content of the thiol compound (1) in the flavor composition is preferably 1% by mass or more, more preferably 5% by mass or more, from the viewpoint of the taste or flavor improving effect, and is preferably 50% by mass or less, more preferably 30% by mass or less.

[0020] The content of the sulfur-containing compound (2) in the flavor composition is preferably 0.00001% by mass or more, more preferably 0.0001% by mass or more, from the viewpoint of the taste or flavor improving effect, and is also preferably 3% by mass or less, more preferably 1% by mass or less.

[0021] The flavor composition of the present disclosure may optionally contain other components in addition to the thiol compound (1) and the sulfur-containing compound (2). Examples of other components include solvents, retention agents, emulsifiers, antioxidants, other flavor components, etc.

[0022] Examples of the solvent include aqueous solvents such as water and ethanol, and oily solvents such as vegetable oil.

[0023] Examples of fixatives include ethylene glycol, propylene glycol, dipropylene glycol, hexylene glycol, glycerin, triethyl citrate, medium-chain fatty acid triglycerides, medium-chain fatty acid diglycerides, animal and vegetable oils and fats, and the like.

[0024] Examples of emulsifiers include, but are not limited to, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically decomposed lecithin, Quillaja extract saponin, polysorbate, gum arabic, and gum ghatti.

[0025] Examples of antioxidants include vitamin E. The content of the antioxidant in the flavor composition is preferably 0.01 to 0.1% by mass.

[0026] Examples of other flavor components include synthetic flavors, natural flavors, natural essential oils, and plant extracts, and examples thereof include the natural essential oils, natural flavors, and synthetic flavors described in "Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Flavors), Part II Food Flavors, pp. 88-131, published January 14, 2000."

[0027] The form of the flavor composition of the present disclosure is not limited, and examples thereof include emulsion, solution, suspension, slurry, and powder forms.

[0028] The flavor composition of the present disclosure can be obtained by mixing the thiol compound (1), the sulfur-containing compound (2), and optionally other components.

[0029] <Method for improving taste or flavor, and taste or flavor improver> The method for improving taste or flavor of the present disclosure is a method for improving the taste or flavor of a processed food containing a vegetable protein. In the present disclosure, improving taste or flavor means enhancing the meat-like aroma (meaty flavor) of the processed food containing a vegetable protein.

[0030] The taste or flavor improving method of the present disclosure includes any one of the following steps (A) to (C): (A) a step of adding the flavor composition of the present disclosure to a processed food containing a vegetable protein; (B) a step of adding a compound (1) having a thiol group to a processed food containing a vegetable protein, followed by adding a sulfur-containing compound (2); and (C) a step of adding a sulfur-containing compound (2) to a processed food containing a vegetable protein, followed by adding a compound (1) having a thiol group. As described above, the timing of adding the compound (1) having a thiol group and the sulfur-containing compound (2) may be simultaneous, as in step (A), or may be sequential, as in step (B) or step (C).

[0031] Examples of vegetable proteins include proteins obtained from the following plants: Plants: rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa, soybeans, sesame, mung beans, chickpeas, garbanzo beans, peas, broad beans, lentils, lima beans, lupins, peanuts, pigeon peas, green beans, kidney beans, white beans, pinto beans, adzuki beans, cowpeas, black-eyed peas, black mustard, mustard greens, rapeseed, canola, safflower, sunflower seeds, flax, hemp seeds, poppy seeds, pumpkin, chia, sesame, almonds, walnuts, brazilian nuts, macadamia nuts, cashews, chestnuts, hazelnuts, pine nuts, pecans, pistachios, ginkgo nuts, kelp, wakame seaweed, spirulina, chlorella, asparagus, broccoli, avocado, cabbage, bananas, etc. The vegetable proteins obtained from these plants may be used alone or in combination of two or more.

[0032] Processed foods containing vegetable protein include meat substitute processed foods, fish substitute processed foods, egg substitute processed foods, and dairy substitute processed foods. Examples of meat substitute processed foods include steak, hamburger steak, patty, ham, sausage, minced meat, jerky, nuggets, roasted pork fillet, fried chicken, cutlets, and meatballs. Meat substitute processed foods also include pet food and feed products. Examples of fish substitute processed foods include tuna, squid balls, tuna and shrimp. Examples of egg substitute processed foods include scrambled eggs. Examples of dairy substitute processed foods include soy milk.

[0033] The amount of the flavor composition added to the processed food is preferably 0.01 to 8% by mass, more preferably 0.1 to 2% by mass, based on the mass of the processed food. The amount of the thiol compound (1) added to the processed food is preferably 0.006 to 3% by mass, more preferably 0.06 to 1% by mass, based on the mass of the processed food. The amount of the sulfur-containing compound (2) added to the processed food is preferably 0.00000001 to 0.02% by mass, more preferably 0.0000001 to 0.2% by mass, based on the mass of the processed food.

[0034] The thiol compound (1) of the present disclosure has the function of increasing the release of the sulfur-containing compound (2) in processed foods containing vegetable protein, thereby improving the taste or flavor of the processed foods. That is, the thiol compound (1) of the present disclosure is useful as a taste or flavor improver for processed foods containing the sulfur-containing compound (2) and vegetable protein.

[0035] <Processed Food> The processed food of the present disclosure is either (D) or (E) below: (D) Contains the flavor composition of the present disclosure and a vegetable protein (E) Contains the thiol compound (1), sulfur-containing compound (2), and vegetable protein of the present disclosure With the above configuration, a processed food with improved taste or flavor, i.e., an enhanced meat-like aroma (meaty flavor), can be obtained.

[0036] The content of the flavor composition in the processed food is the same as the amount of the flavor composition of the present disclosure added to the processed food. The content of the thiol compound (1) in the processed food is the same as the amount of the thiol compound (1) in the flavor composition of the present disclosure added to the processed food. The content of the sulfur-containing compound (2) in the processed food is the same as the amount of the sulfur-containing compound (2) in the flavor composition of the present disclosure added to the processed food.

[0037] As described above, this specification discloses the following: [1] A flavor composition comprising a compound (1) having a thiol group and a sulfur-containing compound (2) different from the compound (1) having a thiol group. [2] The flavor composition according to [1], in which the mass ratio of the sulfur-containing compound (2) to the compound (1) having a thiol group is 0.000001 to 2. [3] The flavor composition according to [1] or [2], in which the compound (1) having a thiol group is at least one selected from cysteine ​​and cysteine ​​hydrochloride monohydrate. [4] The flavor composition according to any one of [1] to [3], in which the sulfur-containing compound (2) is a compound having a thiol group. [5] The flavor composition according to any one of [1] to [4], in the form of an emulsion, solution, or powder. [6] The flavor composition according to any one of [1] to [5], for improving the taste or flavor of processed foods containing vegetable protein. [7] A processed food comprising the flavor composition according to any one of [1] to [6] and a vegetable protein. [8] A processed food comprising a compound (1) having a thiol group, a sulfur-containing compound (2) different from the compound (1) having a thiol group, and a vegetable protein. [9] A method for improving the taste or flavor of a processed food containing vegetable protein by using the compound (1) having a thiol group and the sulfur-containing compound (2) different from the compound (1) having a thiol group, the method comprising any one of the following steps (A) to (C):(A) A step of adding the flavor composition according to any one of [1] to [6] to a processed food containing vegetable protein; (B) A step of adding the compound (1) having a thiol group to a processed food containing vegetable protein, and then adding the sulfur-containing compound (2); (C) A step of adding the sulfur-containing compound (2) to a processed food containing vegetable protein, and then adding the compound (1) having a thiol group.

[10] A taste or flavor improver for a processed food containing vegetable protein, wherein the taste or flavor improver comprises a compound (1) having a thiol group, and the processed food contains a sulfur-containing compound (2) different from the compound (1) having a thiol group.

[0038] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In the following examples, "%" is based on mass unless otherwise specified.

[0039] Examples 1-2, Comparative Examples 1-2 Materials 1 and 2 shown in Table 1 were mixed in the ratios shown in Table 1 to prepare alternative meat patties containing soy protein as the main ingredient. Flavoring material A in material 1 is a flavoring mixture that imparts a roasted aroma, and its composition is shown in Table 2. The prepared alternative meat patties were stored in a freezer for 2 days, and then thawed and baked in an oven at approximately 140°C to obtain baked samples of the alternative meat patties.

[0040] The main differences between Example 2 and Comparative Examples 1 and 2 and Example 1 are as follows: Example 1: L-cysteine ​​was used as material 2. Example 2: L-cysteine ​​hydrochloride monohydrate was used instead of L-cysteine ​​as material 2. Comparative Example 1: Material 2 was not added. Comparative Example 2: DL-methionine was used instead of L-cysteine ​​as material 2.

[0041]

[0042]

[0043] <Evaluation of detected amount of aroma components> Aroma components were extracted from the headspace of the prepared samples of Examples and Comparative Examples using an SPME fiber and analyzed by GC / MS spectroscopy. The ratio of the detected amount of furfuryl mercaptan and 3-mercapto-2-butanone used in fragrance material A to the detected amount in Comparative Example 1, which was set to 1.0, is shown in Table 3 below and Figure 1.

[0044]

[0045] The above results show that the samples of Examples 1 and 2, which contained the thiol compound L-cysteine ​​or L-cysteine ​​hydrochloride monohydrate as ingredient 2, had significantly higher detected amounts of furfuryl mercaptan and 3-mercapto-2-butanone, which are the main components imparting the roasted aroma, than the sample of Comparative Example 1, which did not contain ingredient 2, or the sample of Comparative Example 2, which contained DL-methionine as ingredient 2. This shows that the inclusion of a thiol compound resulted in the stable and sustained release of sulfur-containing compounds, which are aroma components.

[0046] <Sensory Evaluation> A sensory evaluation was performed on the prepared samples of the Examples and Comparative Examples. Five trained panelists evaluated the intensity of the roasted aroma on a scale of 0 to 7 shown in Table 4. The average scores of the five panelists' evaluations are shown in Table 5.

[0047]

[0048]

[0049] The sample of Comparative Example 1 had an index of 2.8, which was perceived as being somewhat weak. In contrast, Example 1, to which L-cysteine ​​was added, had an index of 6.8, which resulted in a very strong roasted aroma. Example 2, to which L-cysteine ​​hydrochloride monohydrate was added, also had an index of 5.6, which resulted in a strong roasted aroma. On the other hand, Comparative Example 2, to which DL-methionine was added, had an index of 3.8, which resulted in only a moderate roasted aroma. Thus, the samples of the Examples containing L-cysteine ​​or L-cysteine ​​hydrochloride monohydrate according to the present disclosure were evaluated as having a higher roasted aroma flavor intensity than the Comparative Examples that did not contain these compounds, demonstrating that the flavor compositions according to the present disclosure provide sensory benefits when used in soy protein-based alternative meat patties.

[0050] The flavor composition of the present disclosure is useful for meat substitute products containing vegetable protein because adding it to processed foods containing vegetable protein gives them a sufficient meat-like aroma.

Claims

1. A flavor composition comprising: a compound (1) having a thiol group; and a sulfur-containing compound (2) different from the compound (1) having a thiol group.

2. The flavor composition according to claim 1, wherein the mass ratio of the sulfur-containing compound (2) to the thiol group-containing compound (1) is 0.000001 to 2.

3. The flavor composition according to claim 1, wherein the compound (1) having a thiol group is at least one selected from the group consisting of cysteine ​​and cysteine ​​hydrochloride monohydrate.

4. The flavor composition according to claim 1, wherein the sulfur-containing compound (2) is a compound having a thiol group.

5. The flavor composition of claim 1, in the form of an emulsion, solution or powder.

6. The flavor composition according to claim 1, which is used to improve the taste or flavor of processed foods containing vegetable protein.

7. A processed food comprising the flavor composition according to any one of claims 1 to 6 and a vegetable protein.

8. A processed food comprising a compound (1) having a thiol group, a sulfur-containing compound (2) different from the compound (1) having a thiol group, and a vegetable protein.

9. A method for improving the taste or flavor of a processed food containing vegetable protein, using a compound (1) having a thiol group and a sulfur-containing compound (2) different from the compound (1) having a thiol group, the method comprising any one of the following steps (A) to (C): (A) A step of adding the flavor composition according to any one of claims 1 to 6 to a processed food containing a vegetable protein; (B) A step of adding the compound (1) having a thiol group to a processed food containing a vegetable protein, and then adding the sulfur-containing compound (2); (C) A step of adding the sulfur-containing compound (2) to a processed food containing a vegetable protein, and then adding the compound (1) having a thiol group.

10. A taste or flavor improver for a processed food containing a vegetable protein, the taste or flavor improver comprising a compound (1) having a thiol group, and the processed food containing a sulfur-containing compound (2) different from the compound (1) having a thiol group.

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