Method for producing food or drink containing protein raw material

Abstract

With the purpose of providing a novel means capable of improving the flavor of food or drink containing a protein raw material, this invention offers a method for producing food or drink containing a protein raw material, the method including: bringing a protein raw material into contact with one or more basic salts and one or more basic amino acids to obtain a composition containing the same; and heat-treating the composition.

Description

Method for producing food and drink containing protein raw material

[0001] The present invention relates to a method for producing food and drink containing a protein raw material with improved flavor. The present invention relates to a method for producing food and drink containing a protein raw material with improved physical properties.

[0002] Conventionally, in the fields of meat processing and meat cooking, various methods for improving and enhancing the flavor and physical properties of meat have been developed and reported.

[0003] Patent Document 1 discloses a pickle preparation containing a water-soluble casein protein and a basic amino acid, with the blending amount of phosphate being less than 0.5% by weight. By blending this, it is described that a meat processed product having tenderness, smoothness, and binding properties can be prepared.

[0004] Patent Document 2 discloses a quality improver for livestock meat products or fishery products containing histidine and sodium inosinate. According to this, it is described that the yield of livestock meat products and fishery products can be improved, and furthermore, the texture, flavor, and appearance can be improved.

[0005] Patent Document 3 discloses a seasoning liquid for meat products containing one or more first amino acids or their salts selected from the group consisting of lysine, histidine, tryptophan, arginine, ornithine, and proline, and one or more second amino acids or their salts selected from the group consisting of cystine, cysteine, and methionine, wherein the weight ratio of the first amino acid or their salts to the second amino acid or their salts is 1:9 or more and 9:1 or less. According to this, it is described that the seasoning liquid can impart water retention, softness, and good texture to meat products, and can maintain a preferable color tone without using a coloring agent.

[0006] Patent Document 4 discloses a quality improver for processed meat products, comprising a predetermined protein hydrolysate powder, L-arginine powder, and an amino acid powder consisting of at least one amino acid such as L-lysine hydrochloride, L-proline, L-histidine, L-glutamic acid, and L-arginine L-glutamate, which is described as providing processed meat products with sufficient color development, discoloration prevention, and binding enhancement effects.

[0007] Patent Document 5 discloses that cooked ground meat can be obtained that has a good meaty richness and sweetness like cooked chunks of meat, and also has the granular texture unique to ground meat, by heating raw ground meat such that, when the composition ratio of amino acids contained in the eluted amino acids of heated ground meat is A: number of moles of taurine, B: total number of moles of serine, glycine, and alanine, and C: total number of moles of valine, cysteine, methionine, leucine, tyrosine, phenylalanine, trypsin, lysine, histidine, arginine, and proline, A / C is 0.25 or more and B / C is 0.50 or more.

[0008] Patent Document 6 discloses a method for producing a single-flavor meat product, characterized by adding protease, arginine, and starch in powder form to a meat raw material, and discloses that a single-flavor meat product with improved physical properties and taste can be obtained according to this method.

[0009] Patent Document 7 discloses a method for producing ground meat processed food by treating it with a protease derived from Bacillus amyloliquefaciens having predetermined properties, and discloses that this method yields a ground meat processed food with a high heating yield and excellent juiciness and texture.

[0010] Patent Document 8 discloses a containerized liquid seasoning characterized by containing a predetermined amount of arginine, roasted salt, and calcium lactate. It describes that by dissolving this in water to make a seasoning liquid, immersing meat in the seasoning liquid, then removing the meat and cooking it, and further adding the seasoning liquid to the cooked meat, a meat dish with a juicy, soft texture and fibrous feel, and excellent taste can be obtained.

[0011] Patent Document 9 discloses a meat processed food with reduced sodium chloride content, characterized in that it contains glucosamine hydrochloride or hydrochloride of a basic amino acid as a substitute for reduced sodium chloride, and the chloride ion concentration is adjusted to 0.4% by weight or more. It states that even with reduced sodium chloride, the same texture, physical properties, and taste can be maintained as when sodium chloride is added.

[0012] Patent Document 10 discloses a method for producing processed meat products characterized by using arginine or a salt thereof and protein glutaminase, and states that this method can provide processed meat products with improved physical properties, yield, and taste.

[0013] Patent Document 11 discloses a meat improver containing a predetermined amount of a predetermined roasted salt, glutathione, sugar alcohol and / or oligosaccharide, and starch derivative, and describes that by pre-treating meat with this and then heating it, a heat-processed meat product can be obtained that maintains yield while having a soft, juicy, and fibrous texture, and that shows little deterioration in taste even after 24 hours of storage at room temperature, chilled, or frozen.

[0014] Patent Document 12 discloses a method for producing processed meat products, characterized by selecting and using raw meat that has a predetermined oxidation-reduction potential and a relative ratio of free tryptophan to all free amino acids of 0.005 or less, and states that processed meat products that do not undergo yellowing can be stably produced according to this method.

[0015] Patent Document 13 discloses a method for producing processed solid food, characterized by bringing an alkaline substance and a film-forming substance into contact with the surface of raw solid food in which the protein has not been heat-denatured, treating the food in an atmosphere above the temperature at which the protein in the food is heat-denatured and the film-forming substance becomes viscous and forms a film, and then heat-treating the food under predetermined conditions. This method is disclosed as producing solid food such as processed meats and seafood that have excellent texture, yield, and flavor, and that do not deteriorate in quality even after long-term storage, thus having excellent shelf life.

[0016] However, because there are various needs in the fields of meat processing and meat preparation, there is still a strong demand for new methods to improve the flavor and physical properties of meat in these fields.

[0017] Publication No. WO2020 / 196570, Publication No. 2018-000175, Publication No. 2017-189157, Publication No. P07-155138, Publication No. 2017-055738, Publication No. 2015-012858, Publication No. 2014-158463, Publication No. 2014-124123, Publication No. 2014-090710, Publication No. WO2012 / 060409, Publication No. WO2006 / 098510, Publication No. P09-173021, Publication No. 2007-117088

[0018] The present invention aims to provide a novel means for improving the flavor of food and beverages containing protein raw materials, including meat. The present invention also aims to provide a novel means for improving the physical properties of food and beverages containing protein raw materials, including meat.

[0019] The inventors, through diligent research to solve the above problems, have found that a protein raw material with improved flavor can be obtained by contacting it with a basic salt and a basic amino acid and then heat-treating it. Furthermore, they have found that the texture of the protein raw material obtained in this way remains soft and stable even after heat treatment. Moreover, they have found that a manufacturing method including the step of contacting the protein raw material with a basic salt and a basic amino acid and then heat-treating it can also produce soups, sauces, and the like with improved flavor.

[0020] The present invention is based on these novel findings and encompasses the following inventions: [1] A method for producing food and beverages containing a protein raw material, comprising the steps of (1) contacting a protein raw material with one or more basic salts and one or more basic amino acids to obtain a composition containing them, and (2) heat-treating the composition. [2] The method for producing [1], wherein the protein raw material comprises one or more selected from the group consisting of meat, eggs, dairy products, legumes, vegetables, grains, fruits, and mushrooms. [3] The method for producing [1] or [2], wherein the basic salt comprises one or more selected from the group consisting of carbonates, bicarbonates, and organic acid salts. [4] The method for producing any of [1] to [3], wherein the basic amino acid comprises one or more selected from the group consisting of arginine, histidine, lysine, tryptophan, ornithine, and salts thereof. [5] The method for producing any of [1] to [4], wherein the basic salt is trisodium citrate and the basic amino acid is arginine and its salts. [6] A method for producing any of [1] to [5], wherein step (1) is to bring the protein raw material into contact with the basic salt and / or basic amino acid in powder, granular, flake, paste, or liquid form. [7] A method for producing any of [1] to [6], wherein in the composition of step (1), the amount of the basic salt is 0.01 to 25% by dry mass relative to the amount of the protein raw material, and the amount of the basic amino acid is 0.01 to 25% by dry mass relative to the amount of the protein raw material. [8] A method for producing any of [1] to [7], wherein step (2) is to heat-treat the protein of the protein raw material under conditions that cause thermal denaturation. [9] A method for producing any of [1] to [8], wherein the food or beverage has a liquid portion, and the method includes a step of including the composition heat-treated in step (2) in the liquid portion and further heat-treating it.

[10] A method of producing food or beverages in which the food or beverage has a liquid portion, wherein at least the basic salt and / or the basic amino acid is contained in the liquid portion in step (1), any one of [1] to [8].

[11] A method of producing food or beverages according to

[10] , wherein the food or beverage has a liquid portion of 20% by mass or more.

[12] The method for producing

[10] or

[11] , wherein in the composition of step (1), the amount of the protein raw material is 4% by mass or more.

[13] The method for producing any of

[10] to

[12] , wherein in the composition of step (1), the amount of the protein raw material is 0.8% by mass or more in terms of the amount of protein.

[14] The method for producing any of

[10] to

[13] , wherein in the composition of step (1), the amount of the basic salt is 0.1 to 125% by dry mass relative to the amount of protein contained in the protein raw material, and the amount of the basic amino acid is 0.1 to 125% by dry mass relative to the amount of protein contained in the protein raw material.

[15] The method for producing any of

[10] to

[14] , wherein in the composition of step (1), the amount of the basic salt is 1% by dry mass or less, and the amount of the basic amino acid is 1% by dry mass or less.

[16] The method for producing any of [1] to

[15] , further comprising contacting a film-forming material in step (1).

[17] A method for producing any of [1] to

[16] , wherein the food or beverage contains 20% by mass or more of liquid, and in the composition of step (1), the amount of the protein raw material is 0.8% by mass or more in terms of the amount of protein, the amount of the basic salt is 0.1 to 125% by dry mass of the amount of protein contained in the protein raw material, and the amount of the basic amino acid is 0.1 to 125% by dry mass of the amount of protein contained in the protein raw material.

[18] A food or beverage containing a protein raw material produced by any of the methods for producing any of [1] to

[17] .

[19] A method for improving the flavor of a food or beverage containing a protein raw material, comprising the steps of (1) contacting a protein raw material with one or more basic salts and one or more basic amino acids to obtain a composition containing them, and (2) heat-treating the composition.

[20] The method of

[19] , wherein the protein raw material contains one or more selected from the group consisting of meat, eggs, dairy products, legumes, vegetables, grains, fruits, and mushrooms.

[21] The method of

[19] or

[20] wherein the basic salt comprises one or more selected from the group consisting of carbonates, bicarbonates, and organic acid salts.

[22] Any method of

[19] to

[21] wherein the basic amino acid comprises one or more selected from the group consisting of arginine, histidine, lysine, tryptophan, ornithine, and salts thereof.

[23] Any method of

[19] to

[22] wherein the basic salt is trisodium citrate and the basic amino acid is arginine and its salts.

[24] Any method of

[19] to

[23] wherein step (1) comprises contacting the protein raw material with the basic salt and / or the basic amino acid in powder, granular, flake, paste, or liquid form.

[25] Any method of

[19] to

[24] wherein in the composition of step (1), the amount of the basic salt is 0.01 to 25% by dry mass relative to the amount of the protein raw material, and the amount of the basic amino acid is 0.01 to 25% by dry mass relative to the amount of the protein raw material.

[26] Any method of

[19] to

[25] , wherein step (2) is heat treatment under conditions that cause thermal denaturation of the protein raw material.

[27] Any method of

[19] to

[26] , wherein the method further has the effect of improving the texture of the protein raw material in the food or beverage.

[28] Any method of

[19] to

[27] , wherein the food or beverage has a form that includes a liquid portion, and further includes the composition that has been heat-treated in step (2) in the liquid portion and heat treatment thereafter.

[29] Any method of

[19] to

[27] , wherein the food or beverage has a form that includes a liquid portion, and at least the basic salt and / or the basic amino acid are contained in the liquid portion in step (1).

[30] The method of

[29] , wherein the food or beverage contains 20% by mass or more of liquid.

[31] The method of

[29] or

[30] , wherein in the composition of step (1), the amount of the protein raw material is 4% by mass or more.

[32] Any method of

[29] to

[31] wherein the amount of the protein raw material in the composition of step (1) is 0.8% by mass or more in terms of the amount of protein.

[33] The method of any of

[29] to

[32] wherein, in the composition of step (1), the amount of the basic salt is 0.1 to 125% by dry mass relative to the amount of protein contained in the protein raw material, and the amount of the basic amino acid is 0.1 to 125% by dry mass relative to the amount of protein contained in the protein raw material.

[34] The method of any of

[29] to

[33] wherein, in the composition of step (1), the amount of the basic salt is 1% by dry mass or less, and the amount of the basic amino acid is 1% by dry mass or less.

[35] The method of any of

[19] to

[34] further comprising contacting a film-forming material in step (1).

[36] Any method of

[19] to

[35] wherein the food or beverage contains 20% by mass or more of liquid, and in the composition of step (1), the amount of the protein raw material is 0.8% by mass or more in terms of the amount of protein, the amount of the basic salt is 0.1 to 125% by dry mass with respect to the amount of protein contained in the protein raw material, and the amount of the basic amino acid is 0.1 to 125% by dry mass with respect to the amount of protein contained in the protein raw material.

[37] A food or beverage additive for use in any of the manufacturing methods of [1] to

[17] , comprising one or more basic salts and one or more basic amino acids.

[38] The food or beverage additive of

[37] wherein the basic salt comprises one or more selected from the group consisting of carbonates, bicarbonates, and organic acid salts.

[39] The food or beverage additive of either

[37] or

[38] wherein the basic amino acid comprises one or more selected from the group consisting of arginine, histidine, lysine, tryptophan, ornithine, and salts thereof.

[40] A food additive according to any of

[37] to

[39] , wherein the basic salt is trisodium citrate and the basic amino acid is arginine and its salt.

[41] A food additive according to any of

[37] to

[40] , further comprising a film-forming substance.

[42] A food additive according to any of

[37] to

[41] , contained in a container. This specification includes the contents described in the specification of Japanese Patent Application No. 2024-207255, filed on 28 November 2024, which is the basis of the priority claim of this application.All publications, patents, and patent applications cited herein are incorporated herein by reference in their entirety.

[0021] The present invention provides a novel means for improving the flavor of food and beverages containing protein raw materials. Furthermore, the present invention provides a novel means for improving the physical properties of protein raw materials in food and beverages containing protein raw materials.

[0022] 1. Method for producing food and beverages containing protein raw materials The present invention relates to a method for producing food and beverages containing protein raw materials and food and beverages produced by the same method, and the production method is characterized by comprising: (1) a step of contacting a protein raw material with one or more basic salts and one or more basic amino acids to obtain a composition containing them; and (2) a step of heat-treating the composition.

[0023] In this invention, "protein raw material" means a raw material for food and beverages that contains protein. The protein may be animal protein, plant protein, or a combination thereof. Examples of protein raw materials include meat, eggs, dairy products (e.g., milk, cheese, butter, yogurt, whey, etc.), legumes (e.g., soybeans, peas, broad beans, edamame, lentils, chickpeas, pinto beans, kidney beans (frijoles), white beans, red beans, peanuts, black beans, lima beans, snow peas, green peas, etc., and their processed products (e.g., soy milk, tofu, natto, miso, tempeh, etc.)), and vegetables (e.g., asparagus). Examples of suitable foods include (but are not limited to) broccoli, cauliflower, kale, Brussels sprouts, potatoes, red potatoes, sweet potatoes, yams, taro, spinach, arugula, artichokes, bean sprouts, etc.), grains (e.g., corn, sweet corn, buckwheat, etc.), fruits (e.g., avocado, banana, etc.), and mushrooms (e.g., button mushrooms, oyster mushrooms, etc.), and can be selected from foods that contain, preferably in abundance, protein.

[0024] In this invention, "meat" refers to the edible meat portion of birds, animals, and seafood. Examples of birds, animals, and animals include, but are not limited to, domestic animals such as pigs, cattle, sheep, goats, horses, camels, alpacas, and wild boars; poultry such as ducks, geese, quail, ducks, turkeys, chickens, pigeons, and guinea fowl; wild animals such as wild boars, rabbits, deer, and pheasants; and the edible meat portion of whales, frogs, and soft-shelled turtles. The edible meat portion of birds, animals, and animals includes muscles, tongues, internal organs (heart, liver, stomach, intestines, etc.), tendons, fat, skin, cartilage, and bones. Examples of seafood include, but is not limited to, the edible meat parts of freshwater or saltwater fish, freshwater or saltwater shellfish, land mollusks, freshwater or saltwater shrimp or crabs, squid, octopus, jellyfish, mantis shrimp, sea cucumbers, etc. The edible meat parts of seafood include muscles, internal organs (liver, heart, testes, ovaries, etc.). In this invention, the meat is preferably bird or animal meat, and among these, the muscles of livestock or poultry are more preferred.

[0025] In the present invention, the protein raw material may be one type of protein raw material used alone, or two or more types of protein raw materials may be used in combination.

[0026] In the present invention, the protein raw material may be raw (i.e., the protein it contains has not been heat-denatured), or it may be frozen, thawed, or partially thawed. In particular, raw protein raw material is preferred. When raw protein raw material is used, the effect of the present invention on improving the flavor of food and beverages containing the protein raw material, and / or improving the physical properties such as the texture of the protein raw material in the food and beverage, can be recognized relatively easily, which is preferable.

[0027] The form of the protein raw material used in the present invention can be appropriately selected depending on the type, form, and size of the protein raw material and the type of food or beverage to be manufactured. For example, it may be in its original form; a form that has been cut, shaved, peeled, or trimmed and then crushed or molded; a form that has been grated, crushed, mashed, ground, strained, or otherwise pulverized; and / or a liquid, semi-liquid, gel-like, or sol-like form (liquid, semi-liquid, gel-like, and sol-like forms that do not have a solid part may be collectively referred to as "liquid, etc." below) (but is not limited to these).

[0028] In one embodiment, when the protein raw material used in the present invention is meat, the form of the meat can be appropriately selected depending on the food or beverage being manufactured. Examples include minced meat, trimmings, diced meat, sliced ​​meat, block meat, fillets, peeled meat, surimi, fish balls, meatballs, patties, etc. In particular, block meat is preferred in the present invention. When raw block meat is used as the meat, it is especially easy to recognize that the flavor of the food or beverage containing the meat is improved and / or the texture of the meat in the food or beverage is improved due to the effects of the present invention, which is preferable. The size of the block meat is not particularly limited, but for example, a raw, horn-shaped block with a volume of 1,000 to 216,000 mm³ is preferred. ３ The size can be approximate (for example, 10-60 mm x 10-60 mm x 10-60 mm), and range from 5000 to 150000 mm. ３ It can be as much as 12,500 to 125,000 mm ３ The size may be approximately (for example, 25-50 mm x 25-50 mm x 20-50 mm), or 22680-75000 mm. ３ The size can be approximate (for example, 18-50 mm x 18-50 mm x 70-30 mm).

[0029] In the present invention, "basic salt" refers to any substance that exhibits alkalinity when dissolved in water. Examples include alkalis such as alkali metals and alkaline earth metal hydroxides, salts of these with weak acids, specifically substances containing alkali metal salts or alkaline earth metal salts. More specifically, it is preferable to include a substance that has the effect of buffering the pH to the alkaline side, for example, a salt produced from an acid with an acid dissociation constant pKa value of 4 or higher, preferably 5 or higher, and more preferably 6 or higher, and an alkali. Such a substance provides good buffering action so that even when the protein raw material is combined with a liquid portion with a lower pH, the pH of the protein raw material is maintained on the alkaline side of the liquid portion, for example, pH 5.5 to 7.5, preferably pH 6 to 7. In this specification, the acid dissociation constant pKa value and pH value are shown as values ​​at room temperature (4 to 35°C, preferably 10 to 30°C), more preferably 25°C.

[0030] More specifically, examples of basic salts usable in the present invention include hydroxides such as alkali metal hydroxides (sodium hydroxide, potassium hydroxide, etc.), alkaline earth metal hydroxides (calcium hydroxide, etc.), and magnesium hydroxide. Examples of carbonates include alkali metal carbonates, alkaline earth metal carbonates, and magnesium carbonate. Examples of bicarbonates include alkali metal bicarbonates (baking soda (sodium bicarbonate), etc.) and alkaline earth metal bicarbonates. Examples of organic acid salts include alkali metal organic acid salts (sodium acetate, monosodium citrate, disodium citrate, trisodium citrate, disodium succinate, sodium tartrate, sodium bitartrate, disodium malate, sodium ascorbate, sodium gluconate, etc.), alkaline earth metal organic acid salts (calcium lactate, etc.), and magnesium organic acid salts. Examples of phosphates include alkali metal phosphates, alkaline earth metal phosphates, and magnesium phosphates. Of these, carbonates and bicarbonates, especially baking soda, and organic acid salts, especially trisodium citrate, are preferred. In this invention, basic salts do not include amino acid salts.

[0031] In the present invention, a single basic salt may be used alone, or two or more basic salts may be used in combination.

[0032] In the present invention, the amount of basic salt to be brought into contact with the protein raw material is not particularly limited, as long as the effect of improving the flavor of food and beverages containing the protein raw material, as achieved by the present invention, can be obtained when used in combination with basic amino acids. More preferably, in the present invention, the amount of basic salt to be brought into contact with the protein raw material is not particularly limited, as long as the effect of improving the texture of the protein raw material in the food and beverage (when the protein raw material is not in liquid form (i.e., when it has a solid part)), as achieved by the present invention, is obtained when used in combination with basic amino acids, and more specifically, a soft texture is maintained.

[0033] In one embodiment, the amount of basic salt to be brought into contact with the protein raw material is preferably configured such that the pH of the surface of the protein raw material when it is brought into contact with the protein raw material together with basic amino acids is 6.0 to 13.0, preferably 6.5 to 9.0. Alternatively, if the protein raw material is in liquid form or a liquid form at the time of contact, the amount of basic salt is preferably configured such that the pH of the liquid or liquid form when it is brought into contact with basic amino acids is 4.5 to 13.0, preferably 4.6 to 8.0. If the pH is too low compared to the above range, the effects of the present invention associated with the combined use of basic salt may be insufficient, while if the pH is too high, the flavor may be impaired due to the generation of an alkaline-specific bitterness, astringency, and off-odor.

[0034] In another embodiment, the amount of basic salt to be brought into contact with the protein raw material can be determined based on the amount of protein raw material used. In this embodiment, the amount of basic salt can be used in an amount of dry mass of 0.01% or more, 0.02% or more, 0.06% or more, 0.08% or more, 0.1% or more, 0.15% or more, 0.2% or more, 0.25% or more, 0.4% or more, 0.5% or more, or 1% or more, relative to the amount (mass) of protein raw material contained in the composition in step (1), and there is no particular upper limit, but it can be an amount of 30% or less, 25% or less, 20% or less, 15% or less, 10% or less, 5% or less, or 2% or less. The amount of basic salt to be brought into contact with the protein raw material can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the amount of basic salt can be appropriately selected from the range of 0.01% to 30% by mass, 0.02% to 25% by mass, 0.02% to 20% by mass, 0.02% to 10% by mass, 0.02% to 5% by mass, or 0.02% to 2% by mass, etc. (for example, 0.1% to 25% by mass, 0.1% to 20% by mass, 0.1% to 10% by mass, 0.1% to 5% by mass, or 0.1% to 2% by mass, etc.) relative to the amount (mass) of protein raw material contained in the composition of step (1).

[0035] Furthermore / or, the amount of basic salt to be brought into contact with the protein raw material can be determined based on the amount of protein contained in the protein raw material used. In this embodiment, the amount of basic salt used can be 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, or 1% by mass or more, relative to the amount (mass) of protein contained in the protein raw material in the composition of step (1) above, and there is no particular upper limit, but it can be 130% by mass or less, 125% by mass or less, 100% by mass or less, 80% by mass or less, 60% by mass or less, 40% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, or 2.5% by mass or less. The amount of basic salt to be brought into contact with the protein raw material can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the amount of basic salt can be appropriately selected from the range of 0.05% to 130% by mass, 0.1% to 125% by mass, 0.1% to 80% by mass, or 0.1% to 2.5% by mass, etc. (for example, 0.8% to 125% by mass, 0.8% to 80% by mass, or 0.8% to 2.5% by mass, etc.) relative to the amount (mass) of protein contained in the protein raw material in the composition of step (1).

[0036] Furthermore / or, the amount of basic salt to be brought into contact with the protein raw material may be such that in the composition (100 parts by mass) of step (1) the amount is 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less by dry mass, and the lower limit is not particularly limited, but it may be such that the amount is 0.01% by mass or more, 0.02% by mass or more, or 0.03% by mass or more. The amount of basic salt to be brought into contact with the protein raw material can be expressed using two numerical values ​​selected from the above upper and lower limits. For example, the amount of basic salt in the composition (100 parts by mass) of step (1) can be an amount appropriately selected from the range of 0.01% to 4% by mass, 0.01% to 3% by mass, 0.01% to 2% by mass, or 0.01% to 1% by mass (for example, 0.01% to 1% by mass, 0.02% to 1% by mass, or 0.03% to 1% by mass).

[0037] In the present invention, "basic amino acid" means an amino acid having two amino groups in its molecule, and examples include arginine, histidine, lysine, tryptophan, and ornithine. Furthermore, salts thereof can also be used as "basic amino acids" in the present invention. In the present invention, arginine, histidine, lysine, ornithine, and their salts are preferred as "basic amino acids," with arginine or its salts being more preferred. In this specification, "salt" includes, but is not limited to, alkali metal salts such as sodium, potassium, and lithium, alkaline earth metal salts such as magnesium and calcium, ammonium salts, and substituted ammonium salts.

[0038] In the present invention, a basic amino acid may be used alone, or two or more basic amino acids may be used in combination.

[0039] In the present invention, the amount of basic amino acid to be brought into contact with the protein raw material is not particularly limited, as long as the effect of improving the flavor of food and beverages containing the protein raw material, as achieved by the present invention, can be obtained when used in combination with a basic salt. More preferably, in the present invention, the amount of basic amino acid to be brought into contact with the protein raw material is not particularly limited, as long as the effect of improving the texture of the protein raw material in the food and beverage (when the protein raw material is not in liquid form (i.e., when it has a solid part)), as achieved by the present invention, is obtained when used in combination with a basic salt, and more specifically, a soft texture is maintained.

[0040] In one embodiment, the amount of basic amino acids to be brought into contact with the protein raw material can be determined based on the amount of protein raw material used. In this embodiment, the amount of basic amino acids used is 0.01% by mass or more, 0.02% by mass or more, 0.06% by mass or more, 0.08% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.4% by mass or more, 0.5% by mass or more, or 1% by mass or more, based on dry mass, with no particular upper limit, but it can be 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, or 2% by mass or less. The amount of basic amino acids to be brought into contact with the protein raw material can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the amount of basic amino acids can be appropriately selected from the range of 0.01% to 30% by mass, 0.02% to 25% by mass, 0.02% to 20% by mass, 0.02% to 10% by mass, 0.02% to 5% by mass, or 0.02% to 2% by mass, etc. (for example, 0.1% to 25% by mass, 0.1% to 20% by mass, 0.1% to 10% by mass, 0.1% to 5% by mass, or 0.1% to 2% by mass, etc.) relative to the amount (mass) of protein raw material contained in the composition of step (1).

[0041] Furthermore / or, the amount of basic amino acids to be brought into contact with the protein raw material can be determined based on the amount of protein contained in the protein raw material used. In this embodiment, the amount of basic amino acids can be 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, or 1% by mass or more in terms of dry mass, relative to the amount (mass) of protein contained in the protein raw material in the composition of step (1), and there is no particular upper limit, but it can be 130% by mass or less, 125% by mass or less, 100% by mass or less, 80% by mass or less, 60% by mass or less, 40% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, or 2.5% by mass or less. The amount of basic amino acids to be brought into contact with the protein raw material can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the amount of basic amino acids can be an amount appropriately selected from the range of 0.05% to 130% by mass, 0.1% to 125% by mass, 0.1% to 80% by mass, or 0.1% to 2.5% by mass (for example, 0.8% to 125% by mass, 0.8% to 80% by mass, or 0.8% to 2.5% by mass) relative to the amount (mass) of protein contained in the protein raw material in the composition of step (1).

[0042] Moreover, / or, the dosage of the basic amino acid to be brought into contact with the protein raw material can be used in an amount of 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less in terms of dry mass in the composition (100 parts by mass) of the step (1). The lower limit is not particularly limited, but can be an amount of 0.01% by mass or more, 0.02% by mass or more, or 0.03% by mass or more. The dosage of the basic amino acid to be brought into contact with the protein raw material can be represented by using two numerical values respectively selected from the above upper and lower limit values. For example, the dosage of the basic amino acid is 0.01% by mass to 4% by mass, 0.01% by mass to 3% by mass, 0.01% by mass to 2% by mass, or 0.01% by mass to 1% by mass, etc. (for example, 0.01% by mass to 1% by mass, 0.02% by mass to 1% by mass, or 0.03% by mass to 1% by mass, etc.) in the composition (100 parts by mass) of the step (1), and can be an amount appropriately selected from such ranges.

[0043] In the present invention, the contact between the protein raw material, the basic salt, and the basic amino acid can be carried out by any method, and preferably, it is desirable to carry out the contact so that the protein raw material, the basic salt, and the basic amino acid are uniformly contacted. The forms of the basic salt and the basic amino acid are not particularly limited as long as they are those usually adopted in the art. For example, they may be in a solid form such as powder, granule, flake, paste, etc., or may be in a liquid form appropriately solubilized (for example, an aqueous solution, etc.). The basic salt and the basic amino acid may be in the same form or in different forms. Also, the basic salt and the basic amino acid may be in forms independent of each other or in the form of a combined mixture.

[0044] The method for contacting basic salts and basic amino acids with protein raw materials can be appropriately selected depending on factors such as the form of the basic salts and basic amino acids used, and the type and form of the protein raw material. Examples of methods for contacting basic salts and basic amino acids with protein raw materials include (but are not limited to) the tumbler method, kneader mixing method, injection method, immersion method, kneading method, powder attachment method, spraying method, and coating method, and one or more of these can be used in combination. Alternatively, in the present invention, if the protein raw material is in the form of a liquid or the like, the basic salts and basic amino acids may be uniformly dissolved in the liquid or the like.

[0045] The contact of basic salts and basic amino acids with the protein raw material may be performed simultaneously or separately. If performed simultaneously, the basic salts and basic amino acids may be used mixed together or included in the same solution. If performed separately, there is no particular restriction on the order in which the basic salts and basic amino acids are added; it is sufficient that both components come into contact with the protein raw material. The order may be basic salt first, then basic amino acid, or vice versa. If the protein raw material is not in liquid form (i.e., has a solid portion), it is desirable to keep at least the basic salt in contact with the protein raw material for a certain period of time. For example, the protein raw material and at least the basic salt may be kept in contact at 0 to 30°C for 5 minutes or more, preferably 15 minutes or more. There is no particular upper limit to the contact time, but it can be, for example, about 30 minutes. By contacting the protein raw material with a basic salt, the surface of the protein raw material can be softened, which can make the texture of the protein raw material in the food and beverage containing the protein raw material being manufactured softer, and the water retention can be increased, which can suppress the decrease in yield of the protein raw material after heating. In this invention, "yield reduction" means that the weight and / or volume of the protein raw material decreases due to heating compared to before heating.

[0046] In one aspect, when the protein raw material is not in the form of a liquid or the like (that is, when it has a solid part), the contact of the basic salt and the basic amino acid with the protein raw material can be carried out by the kneading method. The above-mentioned amounts of the basic salt and the basic amino acid are applied to the protein raw material in the form of powder, granule, flakes, etc., or in the form of a liquid dissolved in a small amount of water, paste, etc., and kneaded to make it compatible, so that the basic salt and the basic amino acid can be attached to the protein raw material. The kneading of the basic salt and the basic amino acid to the protein raw material can be carried out by any means. By contacting the basic salt and the basic amino acid with the protein raw material by the kneading method, the surface of the protein raw material can be made more easily loosened, the texture of the protein raw material in the food or drink product to be manufactured can be made softer, and the water retention can be enhanced to more suppress the reduction of the yield. When contacting in the form of a liquid dissolved in a small amount of water, paste, etc., it is desirable to use a relatively high concentration of the basic salt and the basic amino acid. For example, the proportion of water in the solution can be about 30 to 70% by mass.

[0047] In another embodiment, contact of the basic salt and basic amino acid with the protein raw material can be carried out by immersion, which can be done by including the protein raw material in an aqueous solution containing the basic salt and basic amino acid in the above-mentioned amounts. This method is particularly suitable when the food or beverage containing the protein raw material produced by the present invention has a form that further includes the protein raw material described later and a liquid portion. In this case, it is preferable that the aqueous solution contains the basic salt and basic amino acid at a concentration that does not impair the desired flavor of the food or beverage being produced. The concentration can be appropriately set depending on the type and form of the food or beverage being produced and is not particularly limited, but it is preferable that the amount of the basic salt and basic amino acid in the composition (100 parts by mass) of step (1) is such that each is within 1% by mass. Furthermore, the amount of the aqueous solution can be appropriately set according to the type and form of food and beverage containing protein raw materials to be manufactured, and is not particularly limited, but in the composition (100 parts by mass) of step (1) above, it can be 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 99% by mass or more, and the upper limit can be less than 100% by mass. Note that the “aqueous solution” may include protein raw materials in liquid or other forms, or the “aqueous solution” may be protein raw materials in liquid or other forms.

[0048] In another embodiment, if the protein raw material is not in liquid form (i.e., has a solid portion), the protein raw material may be further contacted with a film-forming substance as needed, in addition to the basic salt and basic amino acid.

[0049] In the present invention, "film-forming substance" means a substance that swells when heated with water, thereby improving its water retention capacity. In protein raw materials to which a film-forming substance is further added, when the protein raw material is heat-treated, the film-forming substance melts, penetrates the surface of the protein raw material, or both the surface and the interior, and becomes a viscous substance that forms a film on the surface of the protein raw material, thereby increasing its water retention capacity. This is preferable as it further enhances the effects of the present invention, namely improving the flavor of food and beverages containing protein raw materials and improving the texture of the protein raw materials in said food and beverages.

[0050] Examples of "film-forming materials" usable in the present invention include, but are not limited to, carrageenan, agar, alginic acid and its salts, locust bean gum, tara gum, tamarind seed polysaccharides, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, modified starch, etc. As for starch, any starch containing starch as an ingredient can be used, such as potato starch, wheat starch, corn starch, tapioca starch, glutinous rice starch, and their modified starches, or wheat flour, with potato starch being particularly preferred. In the present invention, one film-forming material may be used alone, or two or more film-forming materials may be used in combination.

[0051] In the present invention, the amount of film-forming substance to be brought into contact with the protein raw material is not particularly limited, but generally, the amount of film-forming substance can be brought into contact with the protein raw material in an amount of 0.2 to 20% by dry mass, preferably 0.5 to 10% by dry mass, relative to the amount (mass) of the protein raw material contained in the composition in step (1). If the amount of film-forming substance is too little compared to the above amount, film formation on the surface of the protein raw material may not be sufficient, and the effects of the present invention may be insufficient. On the other hand, if the amount of film-forming substance is too much compared to the above amount, stickiness or sliminess may occur, which may impair the overall flavor of the food and beverage being manufactured.

[0052] When contacting the protein raw material with the film-forming material, it is desirable to ensure that the film-forming material adheres uniformly to the surface of the protein raw material. The film-forming material may be used in the form of a dry powder or, as appropriate, in a solution. When using a solution containing the film-forming material, it is desirable that the concentration of the film-forming material (especially starch, etc.) in the solution be about 30 to 70% by mass.

[0053] Contact of the film-forming material with the protein raw material may be carried out simultaneously with the basic salt and / or basic amino acid, or separately. If carried out simultaneously, it may be included in the same solution as the basic salt and / or basic amino acid, or it may be used mixed with the basic salt and / or basic amino acid in dry powder form. If carried out separately, there are no particular restrictions on the order in which the film-forming material is contacted, and it may be carried out before or after contact with the basic salt and / or basic amino acid.

[0054] In the present invention, "heat treatment" is performed by subjecting a composition containing a protein raw material, a basic salt and a basic amino acid, and optionally a film-forming substance, to heat treatment. For convenience, in this specification, the steps may be described as (1) the step of obtaining the composition and (2) the step of heat-treating the composition, but these steps may be performed in this order or simultaneously. In the present invention, "heat treatment" can be performed by any means such as hot water, steam, hot air, stir-frying, baking, or microwave. The conditions for the heat treatment should be such that the protein in the protein raw material in the composition is thermally denatured, and can be appropriately determined according to the heating means, the type and form of the protein raw material, and the type and form of food and beverage to be manufactured. For example, if the heating means is hot water, it can be performed at 63 to 135°C, preferably 80 to 120°C, more preferably 100 to 120°C, for 5 to 30 minutes, preferably 5 to 20 minutes, more preferably 10 to 15 minutes. Furthermore, if the heating method is baking, it can be carried out at 100 to 300°C, preferably 150 to 250°C, more preferably 160 to 180°C, for about 1 to 10 minutes, preferably 2 to 5 minutes. Microwave heating refers to a method of heating by vibrating electric dipoles such as water molecules contained in the object to be heated with electromagnetic waves (microwaves) of a predetermined wavelength (typically 12 to 12.5 cm, preferably about 12.2 cm) and frequency (typically 2400 to 2500 MHz, preferably 2450 MHz). Microwave heating can be carried out using a microwave heating device such as a microwave oven, and is sometimes referred to as microwave heating. When subjecting protein raw materials to microwave heating, the process can be carried out at 100 to 3000 W, preferably 300 to 1500 W, more preferably 400 to 700 W (rated high-frequency output according to the measurement method specified in Japanese Industrial Standard C9250 (Microwave Ovens)) for 0.5 to 30 minutes, preferably 1 to 15 minutes, more preferably 3 to 10 minutes. Furthermore, if the food or beverage being manufactured is chilled food, sterilization can also be performed by heating it at conditions such as 105°C for 15 minutes or more, 120°C for 20 minutes or more, or 130°C for 10 minutes or more, for aseptically filled food.In the present invention, the heat treatment may be performed in an open state or in a sealed state. "Sealed state" means filling the food into a sealed container and performing the heat treatment, or performing the heat treatment in a sealed heat sterilization device without filling it into a container (in the case of so-called aseptic filling treatment).

[0055] This heat treatment improves the flavor of food and beverages containing protein raw materials. In particular, in the heat-treated food and beverages, the umami and / or sweetness are noticeably stronger compared to cases where either or both basic amino acids and basic salts are absent, and the improvement in flavor is clearly recognized. When basic amino acids are heated in the presence of protein raw materials (more specifically, protein) and basic salts, they produce reaction products with a different taste from the basic amino acids used, which can contribute to imparting a good flavor to the food and beverages produced, thus improving the flavor of the food and beverages. However, the above effects achieved by the present invention cannot be obtained when basic amino acids are included but basic salts are absent, so it is not thought that they are simply caused by basic amino acids or reaction products such as peptides produced by their heat treatment. Furthermore, when the protein raw material is not in liquid form (i.e., has a solid portion), this heat treatment improves the texture of the protein raw material in the food and beverage containing the protein raw material (suppresses or softens hardening of the protein raw material due to heating).

[0056] The food and beverages produced according to the present invention contain or consist of the processed protein raw material described above, and have a good flavor with a strong umami and / or sweet taste. Furthermore, if the protein raw material is not in liquid form (i.e., has a solid portion), the food produced according to the present invention further contains a protein raw material with a soft texture. The food and beverages produced according to the present invention can be eaten as is, and can also be suitably used as an ingredient in retort, chilled, and other products.

[0057] In another embodiment, the food and beverage produced by the present invention may have a form that further includes a protein raw material and a liquid portion. In the present invention, the "liquid portion" refers to the elements that constitute the liquid part of sauces such as stews, curries, and Hayashi rice, soups, seasoning liquids for boiled dishes, and sauces for steaks, etc. (but is not limited to these). Here, the "liquid portion" includes liquid, semi-liquid, gel-like, or sol-like forms that do not have a solid portion. In the food and beverage produced by the present invention that has a form that includes a protein raw material and a liquid portion, the ratio of the liquid portion is not particularly limited and can be appropriately selected depending on the type and form of the food and beverage produced. For example, in the food and beverage (100 parts by mass), the ratio of the liquid portion can be 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 99% by mass or more, and the upper limit can be less than 100% by mass. In the present invention, one form of such food and beverage can be produced by bringing a protein raw material into contact with a basic salt and a basic amino acid, and optionally a film-forming substance, and then heat-treating the resulting composition, which is then included in the "liquid portion" and subjected to further heat treatment (for example, retort sterilization).

[0058] Alternatively, in the present invention, yet another form of food or beverage containing a protein raw material and a liquid portion can be produced by including a basic salt and a basic amino acid, and optionally a film-forming substance, in the "liquid portion," bringing the protein raw material into contact with the liquid portion, and then heat-treating the mixture. In this case, it is desirable that the liquid portion contains the above-mentioned amounts of the basic salt and basic amino acid, and optionally a film-forming substance, at a concentration of 30 to 70% by mass. The "liquid portion" may contain the protein raw material in the form of a liquid or the like, or the "liquid portion" may be the protein raw material in the form of a liquid or the like.

[0059] In the food and beverage obtained in this manner, which contains protein raw materials and a liquid portion, the liquid portion also has a strong umami and / or sweetness, and a good flavor can be obtained.

[0060] In addition to the above components, the food and beverages produced by the present invention may optionally contain any other components commonly used in the production of food and beverages (for example, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, coating agents, preservatives, antioxidants, colorants, anti-coagulation agents, absorption enhancers, solvents, solubilizers, isotonic agents, stabilizers, thickeners, flavoring and odor-correcting agents, pH adjusters, flavorings, sweeteners, flavor components, acidulants, seasonings, organic salts, inorganic salts, emulsifiers, etc.) (hereinafter referred to as "other components"), which may be appropriately selected and blended according to the type and form of food and beverages produced, and within a range that does not hinder the desired effects of the present invention. These other components may be blended before, during, and / or after the heat treatment in step (2).

[0061] The food and beverages produced by the present invention are not particularly limited and may include a variety of items depending on the protein raw material. Examples of such food and beverages include any food and beverage produced by including a step of heating and cooking the protein raw material, such as stews, boiled dishes, steamed dishes, stir-fries, grilled dishes, deep-fried dishes, salads, soups, etc., but are not limited to these. More specific examples of such food and beverages include curry, Hayashi rice (e.g., meat curry, bean curry (lentil dal, etc.)), chili con carne, bean soup (chickpea potage, etc.), pasta sauce (e.g., meat sauce), cream stew, clam chowder, white sauce, gratin, cream stew, milk soup, egg soup, thickened sauce, chawanmushi (steamed egg custard), egg tofu, carbonara, crab omelet, egg drop soup, egg porridge, etc., but are not limited to these.

[0062] Foods and beverages produced according to the present invention can be manufactured and provided as general foods, baby foods, infant foods, therapeutic foods, dietary therapy foods, nursing care foods, health functional foods, reduced-sodium foods, etc. (but are not limited to these). Furthermore, foods and beverages produced according to the present invention can be manufactured and provided as frozen foods, chilled foods, retort foods, prepared foods, bento boxes, canned foods, meal kits, freeze-dried foods, instant foods, etc. (but are not limited to these).

[0063] 2. Food and beverage additives The present invention also relates to food and beverage additives comprising one or more basic salts and one or more basic amino acids for use in the "method for producing food and beverages containing protein raw materials" of the present invention described above.

[0064] The food additive of the present invention contains the above-mentioned basic salt and basic amino acid, and by adding it to a protein raw material and heat-treating it, it is possible to produce a food or beverage containing a protein raw material with a good flavor that strongly conveys umami and / or sweetness. Furthermore, if the protein raw material is not in liquid form (i.e., has a solid portion), by adding the food additive of the present invention to the protein raw material and heat-treating it, it is possible to produce a food or beverage containing a protein raw material with a good texture.

[0065] The food and beverage additive of the present invention may further contain the above-mentioned film-forming substances and / or other components as needed.

[0066] The food and beverage additive of the present invention may be in solid form such as powder, granules, flakes, or paste, or in liquid form (e.g., aqueous solution), and can be prepared according to conventional methods. The food and beverage additive of the present invention can be provided in a suitable container. The form of the container is not particularly limited, but it may be in the shape of a pouch, can, bottle, tube, or other container, and may be subjected to heat sterilization treatment before or after being placed in the container and sealed.

[0067] The food additive of the present invention can be used in the method for producing food and beverages containing the protein raw material described above. It can be used to add basic salts and basic amino acids, and optionally film-forming substances and other components, to the protein raw material in an amount that provides a good flavor in the food and beverage containing the protein raw material to be produced, and / or, if the protein raw material is not in liquid form (i.e., has a solid portion), in an amount that provides a good texture in the food and beverage containing the protein raw material to be produced. The dosage and method of addition (contact) of basic salts and basic amino acids, and optionally film-forming substances and other components, to the protein raw material are as defined in "1. Method for producing food containing protein raw material" above.

[0068] In the food additive of the present invention, the basic salt and basic amino acid, and optionally film-forming substances and other components, may all be contained in one container, or they may be contained separately in two or more containers, either separately or in any combination. In one embodiment, the food additive of the present invention may be in the form of a liquid composition containing the basic salt and basic amino acid, and optionally film-forming substances and other components, contained in a microwave heating or boiling container. By bringing a protein raw material into contact with the liquid composition in this container and then heating it, a food or beverage containing a protein raw material, or a food or beverage containing a protein raw material and a liquid portion, having a good flavor and / or a good texture can be produced.

[0069] 3. Method for improving the flavor of food and beverages containing protein raw materials The present invention also relates to a method for improving the flavor of food and beverages containing protein raw materials, which involves contacting the protein raw material with a basic salt and a basic amino acid, and optionally a film-forming substance and other components, during the production of food and beverages containing protein raw materials, and then heat-treating the mixture. This method enhances the umami and / or sweetness of the food and beverages and improves the flavor compared to cases where either or both of the basic amino acid and the basic salt are absent. Furthermore, if the protein raw material is not in liquid form (i.e., has a solid portion), the method of the present invention can also improve the texture of the protein raw material in the food and beverages.

[0070] In the method of the present invention, the production of food and beverages containing protein raw materials, contact of basic salts and basic amino acids, and optionally film-forming substances and other components with the protein raw materials, and heat treatment are as defined in "1. Method for producing food and beverages containing protein raw materials of the present invention" above.

[0071] The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[0072] Experiment 1: Confirmation of the effects of combining basic salts and basic amino acids (1) 300 g of raw beef, which is meat, was used as a protein raw material for preparing food and beverages containing meat. A mixed solution containing 12 g of starch, trisodium citrate (a basic salt), arginine (a basic amino acid), and 15 g of water was applied to the surface of the beef in a thin, uniform contact treatment (rubbing). The amounts of trisodium citrate and arginine in the mixed solution varied for each sample according to the composition shown in Table 2 below.

[0073] Next, the meat, which had been massaged with the mixed solution, was heat-treated in 85°C water (meat:water ratio approximately 1:2) for 15 minutes. The heat-treated meat was then used in a sensory evaluation.

[0074] Furthermore, the heat-treated meat and curry sauce were filled into a sealed container according to the composition shown in Table 1 below (the amount of each component in the table is expressed in "parts by mass") and heat-sterilized at 120°C for 30 minutes. The heat-sterilized sauce was used in the sensory evaluation.

[0075]

[0076] (2) A sensory evaluation was conducted by six panelists specializing in sensory testing, and the solid and liquid portions of the food and beverage were evaluated as follows: For the solid portion of the food and beverage (in Experiment 1, this was the heat-treated meat), [1] the flavor (umami and sweetness) of the solid portion and [2] the softness of the solid portion were evaluated, and for the liquid portion of the food and beverage (in Experiment 1, this was the heat-sterilized sauce), [3] the flavor (umami and sweetness) of the liquid portion was evaluated on the following five-point scale. For all items, a rating of 3 or higher was judged to be "effective". [1] Flavor of the solid part (umami and sweetness) 5: Strongly felt 4: Felt 3: Slightly felt 2: Almost not felt 1: Not felt at all [2] Softness of the solid part 5: Felt very soft 4: Felt soft 3: Felt slightly soft 2: Did not feel soft 1: Felt hard [3] Flavor of the liquid part (umami and sweetness) 5: Strongly felt 4: Felt 3: Slightly felt 2: Almost not felt 1: Not felt at all

[0077] (3) Results The results of the sensory evaluation are shown in Table 2 below. It was confirmed that by heating meat in contact with trisodium citrate and arginine, the flavor of the meat was improved, the umami and sweetness were well perceived, and the meat was also well tender. Furthermore, by preparing a sauce using this heat-treated meat, the resulting sauce also had improved flavor, with a well perceived umami and sweetness (Examples 1-6). On the other hand, when the meat was not in contact with the combination of trisodium citrate and arginine, the same effect was not obtained in either the heat-treated meat or the heat-sterilized sauce prepared using it (Comparative Examples 1 and 2).

[0078]

[0079] Experiment 2: Confirmation of the effects of different amino acid combinations 1 (1) Preparation of food and beverages containing meat Heat-treated meat and heat-sterilized sauce were prepared in the same manner as described in "(1) Preparation of food and beverages containing meat" of Experiment 1 above, except that 0.53 g of basic amino acids (arginine, histidine, lysine, ornithine), a neutral amino acid (glycine), and an acidic amino acid (sodium aspartate) were used as amino acids, and 6.0 g of trisodium citrate was used as the basic salt, and these were used for sensory testing. For the control (Comparative Example 3), heat-treated meat and heat-sterilized sauce were prepared in the same manner except that no amino acids were included.

[0080] (2) Sensory evaluation Sensory evaluation of each food and beverage was conducted in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 2, the heat-treated meat) and the liquid portion of the food and beverage (in Experiment 2, the heat-sterilized sauce) were evaluated.

[0081] (3) Results The results of the sensory evaluation are shown in Table 3 below. It was confirmed that by heating meat in contact with trisodium citrate and basic amino acids, the flavor of the meat is improved, the umami and sweetness are well perceived, and the meat is also well tender. Furthermore, by preparing a sauce using this heat-treated meat, it was confirmed that the resulting sauce also has improved flavor, with a well perceived umami and sweetness (Examples 7-10).

[0082] On the other hand, when no amino acids were used (Comparative Example 3), or when glycine and sodium aspartate, which are not basic amino acids, were used (Comparative Examples 4 and 5), the same effect was not obtained in either the heat-treated meat or the heat-sterilized sauce prepared using it, and no good umami or sweetness was perceived.

[0083]

[0084] Experiment 3: Confirmation of the effects of different basic salt formulations 1 (1) Preparation of food and beverages containing meat Heat-treated meat and heat-sterilized sauce were prepared in the same manner as described in "(1) Preparation of food and beverages containing meat" of Experiment 1 above, except that 0.53 g of arginine was used as the basic amino acid and 6.0 g of trisodium citrate or baking soda (sodium bicarbonate) was used as the basic salt, and these were used for sensory testing. For the controls (Comparative Examples 6 and 7), heat-treated meat and heat-sterilized sauce were prepared in the same manner except that arginine was not included.

[0085] (2) Sensory evaluation The sensory evaluation of each food and beverage was carried out in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 3, the heat-treated meat) and the liquid portion of the food and beverage (in Experiment 3, the heat-sterilized sauce) were evaluated.

[0086] (3) Results The results of the sensory evaluation are shown in Table 4 below. When meat was brought into contact with arginine and trisodium citrate, and when it was brought into contact with arginine and sodium bicarbonate, the flavor of the meat was improved, the umami and sweetness were well perceived, and the meat was also well tender. Furthermore, when a sauce was prepared using this heat-treated meat, the resulting sauce also had improved flavor, with a well perceived umami and sweetness (Examples 11 and 12). On the other hand, when arginine was not included (Comparative Examples 6 and 7), neither the heat-treated meat nor the heat-sterilized sauce prepared using it exhibited good umami or sweetness, and similar effects were not obtained. From these results, it was shown that basic salts are not limited to specific ones, but that a variety of them can be used.

[0087]

[0088] Experiment 4: Confirmation of the effects of different heat treatment methods (1) Preparation of food and beverages containing meat 0.53 g of arginine was used as the basic amino acid and 6.0 g of trisodium citrate as the basic salt. The heat treatment was one of the following: (boiling) heating in water about 1 to 2 times the amount of meat at 85°C for about 15 minutes (equivalent to heating at 63°C for 30 minutes or more), (grilling) heating on medium heat (160°C to 180°C) for about 1 minute on each side using a cooking utensil such as a frying pan, (microwave heating) heating at an output of about 500 W for about 3 minutes, or (retort sterilization) sealing in a retort sterilization-resistant container and heating at 120°C for 30 minutes. Except for these methods, heat-treated meat and heat-sterilized sauce were prepared using the same method as described in "(1) Preparation of food and beverages containing meat" of Experiment 1 above, and used for sensory testing. The control (Comparative Example 8) used boiled meat and heat-sterilized sauce, which were prepared similarly except that they did not contain arginine.

[0089] (2) Sensory evaluation The sensory evaluation of each food and beverage was carried out in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 4, the heat-treated meat) and the liquid portion of the food and beverage (in Experiment 4, the heat-sterilized sauce) were evaluated.

[0090] (3) Results The results of the sensory evaluation are shown in Table 5 below. Regardless of whether boiling, grilling, microwave heating, or retort sterilization was used as the heat treatment method, heat treatment with contact with arginine and trisodium citrate improved the flavor of the meat, resulting in heat-treated meat with a good sense of umami and sweetness, as well as good tenderness. Furthermore, it was confirmed that when a sauce was prepared using this heat-treated meat, the resulting sauce also had improved flavor, with a good sense of umami and sweetness (Examples 13-16). On the other hand, when arginine was not included (Comparative Example 8), the same effect was not obtained in either the heat-treated meat or the heat-sterilized sauce prepared using it, and good umami and sweetness were not perceived. From these results, it was shown that the method of heat treatment by contacting meat with basic salts and basic amino acids is not limited to a specific method, and various methods can be used.

[0091]

[0092] Experiment 5: Confirmation of effects using different types of meat (1) Preparation of food and beverages containing meat Except for using 0.53 g of arginine as the basic amino acid and 6.0 g of trisodium citrate as the basic salt, and using 300 g of raw beef, pork, chicken, cod, squid, or shrimp as the protein source, heat-treated meat and heat-sterilized sauce were prepared in the same manner as described in "(1) Preparation of food and beverages containing meat" of Experiment 1 above and used for sensory testing. For the control (Comparative Examples 9-14), heat-treated meat and heat-sterilized sauce were prepared in the same manner except that arginine was not included.

[0093] (2) Sensory evaluation The sensory evaluation of each food and beverage was carried out in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 5, the heat-treated meat) and the liquid portion of the food and beverage (in Experiment 5, the heat-sterilized sauce) were evaluated.

[0094] (3) Results The results of the sensory evaluation are shown in Table 6 below. Regardless of whether beef, pork, chicken, cod, squid, or shrimp was used as the meat, heat treatment in contact with arginine and trisodium citrate improved the flavor of the meat, resulting in heat-treated meat with a good umami and sweetness, as well as good tenderness. Furthermore, it was confirmed that preparing a sauce using this heat-treated meat also improved the flavor of the resulting sauce, with a good umami and sweetness (Examples 17-22). On the other hand, when arginine was not included (Comparative Example 9-14), neither the heat-treated meat nor the heat-sterilized sauce prepared using it exhibited good umami or sweetness, and the same effect was not obtained. From these results, it was shown that the meat is not limited to a specific type, but that various types can be used.

[0095]

[0096] Experiment 6: Confirmation of the effects of plant protein (1) Preparation of food and beverages containing plant protein Compositions were prepared according to the composition shown in Table 7 below, placed in hot water for one hour, then drained for 10 minutes and rehydrated to obtain plant protein. This was used as a protein raw material and filled into a sealed container according to the composition shown in Table 8 below (the amount of each component in the table is expressed in "parts by mass"), and heat-sterilized at 120°C for 30 minutes. The heat-sterilized sauce and the plant protein contained therein were used for sensory evaluation. For the control (Comparative Example 15), a heat-sterilized sauce and the plant protein contained therein, prepared in the same manner except that arginine was not included, were used.

[0097] (2) Sensory evaluation The sensory evaluation of each food and beverage was carried out in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 6, the plant protein contained in the heat-sterilized sauce) and the liquid portion of the food and beverage (in Experiment 6, the heat-sterilized sauce) were evaluated.

[0098] (3) Results The results of the sensory evaluation are shown in Table 7 below. By preparing the sauce using plant protein in contact with trisodium citrate and arginine, the flavor of the resulting sauce was improved, and the umami and sweetness were perceived to be good. It was also confirmed that the flavor of the plant protein in the sauce was improved, and the umami and sweetness were perceived to be good, as well as a good softness (Example 23). On the other hand, when arginine was not included (Comparative Example 15), the same effect was not obtained, and neither the resulting sauce nor the plant protein contained therein was perceived to have good umami or sweetness.

[0099]

[0100]

[0101] Experiment 7: Confirmation of the effects of different preparation methods (1) Preparation of food and beverages containing meat Raw chicken meat was used as the protein raw material and was heat-treated at 90°C for 10 minutes according to the composition in Table 9 below (the amount of each component in the table is expressed in "parts by mass"). Contact between the meat and arginine and trisodium citrate In Example 24, arginine and trisodium citrate were dissolved in a small amount of water and contacted (rubbed) so that they adhered thinly and evenly to the meat, and then it was placed in the remaining water and subjected to the above heat treatment. In Example 25, each material was combined (i.e., contact treatment (immersion) was performed by placing the protein raw material in water in which arginine and trisodium citrate were dissolved. The same meaning will be used in the following experiments as well), and then subjected to the above heat treatment. The heat-treated meat and liquid were used in the sensory test.

[0102] (2) Sensory evaluation The sensory evaluation of each food and beverage was carried out in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 7, the heat-treated meat) and the liquid portion of the food and beverage were evaluated.

[0103] (3) Results The results of the sensory evaluation are shown in Table 9 below. In both the case where trisodium citrate and arginine were rubbed into the meat and brought into contact (Example 24), and the case where the meat was immersed in an aqueous solution containing trisodium citrate and arginine and brought into contact (Example 25), it was confirmed that the flavor of the meat improved and the umami and sweetness were perceived well by the heat treatment. Furthermore, it was confirmed that the flavor of the resulting liquid also improved and the umami and sweetness were perceived well. From these results, it was confirmed that the method of contact between protein raw materials and basic salts and basic amino acids is not limited to a specific method.

[0104]

[0105] Experiment 8: Confirmation of the effects of using various protein raw materials (1) Preparation of food and beverages containing protein raw materials Egg white, soybeans, milk, and chicken meat were used as protein raw materials, and each material was combined according to the composition in Table 10 below (the amount of each component in the table is expressed in "parts by mass") and heated at 98°C for 5 minutes. In Example 28, arginine and trisodium citrate were added to milk and heated in the same manner. Egg white was taken from raw whole eggs, soybeans were used in the form of raw soybeans (seeds), and raw chicken meat was used. The amount of protein contained in each protein raw material is as follows: egg white (12.50% by mass), milk (3.40% by mass), soybeans (36% by mass), chicken meat (20% by mass). Food and beverages containing each of the heat-treated protein raw materials were used in sensory tests.

[0106] (2) Sensory evaluation Sensory evaluation of each food and beverage was conducted in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 8, the heat-treated egg white, soybeans, and chicken meat) and the liquid portion of the food and beverage (in Experiment 8, the liquid portion including the heat-treated milk) were evaluated.

[0107] (3) Results The results of the sensory evaluation are shown in Table 10 below. It was confirmed that the flavor of egg white, soybean, chicken, and milk was improved by contacting them with trisodium citrate and arginine and then heating them, resulting in a better perception of umami and sweetness (Examples 26-29). On the other hand, in each example, when either trisodium citrate or arginine was omitted, the same effect was not obtained, and the sensory evaluation results were all rated as "1" (data not shown). From these results, it was shown that the protein raw materials that exhibit good flavor when contacted with and heated by a combination of trisodium citrate and arginine are not limited to specific ones, but a variety of materials can be used.

[0108]

[0109] Experiment 9: Confirmation of effects based on various component dosages (1) Raw chicken meat was used as the protein raw material for preparing food and beverages containing meat. The ingredients were combined according to the composition shown in Table 11 below (the amount of each component in the table is expressed in "parts by mass") and heated at 90°C for 10 minutes. The heat-treated meat and liquid were used in a sensory evaluation.

[0110] (2) Sensory Tests Sensory tests of each food and beverage were conducted in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 9, the heat-treated meat) and the liquid portion of the food and beverage were evaluated. In Comparative Example 14 and Example 34, water was not added, but after heat treatment, about 20 parts by mass of water (meat juice) contained in the chicken was released, so this was evaluated as the liquid portion.

[0111] (3) Results The results of the sensory evaluation are shown in Table 11 below. From these results, it was confirmed that in all of Examples 30-34, in which the protein raw material was contained in an amount of 4 parts by mass or more (0.8 parts by mass or more of protein), the flavor of the meat was improved, and the umami and sweetness were perceived to be good. Furthermore, the resulting liquid also showed improved flavor, and the umami and sweetness were perceived to be good. On the other hand, when trisodium citrate and arginine were not included (Comparative Example 16), neither the solid nor the liquid was perceived to have good umami or sweetness, and the same effect was not obtained.

[0112]

[0113] Experiment 10: Confirmation of the effects of different amino acid combinations 2 (1) Preparation of food and beverages containing meat Raw chicken meat was used as the protein raw material, and each ingredient was combined according to the composition in Table 12 below (the amount of each component in the table is expressed in "parts by mass") and heated at 90°C for 10 minutes. The heat-treated meat and liquid were used in a sensory test.

[0114] (2) Sensory evaluation The sensory evaluation of each food and beverage was carried out in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 10, the heat-treated meat) and the liquid portion of the food and beverage were evaluated.

[0115] (3) Results The results of the sensory evaluation are shown in Table 12 below. Similar to Experiment 2 above, it was confirmed that the flavor of the meat was improved by contacting it with trisodium citrate and heating it, resulting in a better perception of umami and sweetness. The resulting liquid also showed improved flavor, with a better perception of umami and sweetness. In particular, when arginine was used, the best evaluation was obtained for both the solid and liquid portions.

[0116]

[0117] Experiment 11: Confirmation of the effects of different basic salt formulations 2 (1) Preparation of food and beverages containing meat Raw chicken meat was used as the protein source, and each ingredient was combined according to the composition in Table 13 below (the amount of each component in the table is expressed in "parts by mass") and heated at 90°C for 10 minutes. The heat-treated meat and liquid were used in a sensory evaluation.

[0118] (2) Sensory evaluation The sensory evaluation of each food and beverage was carried out in the same manner as in Experiment 1 above, and the solid portion of the food and beverage (in Experiment 11, the heat-treated meat) and the liquid portion of the food and beverage were evaluated.

[0119] (3) Results The results of the sensory evaluation are shown in Table 13 below. Similar to Experiment 3 above, it was confirmed that heating the meat in contact with various basic salts together with arginine improved the flavor of the meat, resulting in a better perception of umami and sweetness. It was also confirmed that the resulting liquid also improved in flavor, with a better perception of umami and sweetness. In particular, it was confirmed that using trisodium citrate yielded the best evaluation in both the solid and liquid portions.

[0120]

[0121] Experiment 12: Confirmation of effects in various foods and beverages 1. Preparation of foods and beverages containing protein raw materials

[0122] (1) Preparation of egg soup Using raw eggs as the protein source, egg soup was prepared according to the composition shown in Table 14 below (the amount of each component in the table is expressed in "parts by mass"). Water, chicken stock powder, sugar, arginine, and trisodium citrate were mixed and brought to a boil. Beaten raw eggs were added, the heat was turned off, the lid was covered and it was left to steam for about 5 minutes. Next, potato starch dissolved in water was added, it was brought to a boil again, and salt, pepper and green onions were added to complete the egg soup.

[0123] (2) Preparation of soy milk soup Using soy milk as the protein source, soy milk soup was prepared according to the composition shown in Table 15 below (the amount of each component in the table is expressed in "parts by mass"). Soy milk, Western-style soup stock, soy sauce, arginine, trisodium citrate, and shimeji mushrooms were mixed and brought to a boil. Broccoli was added and simmered for about 3 minutes, then pepper was added to complete the soy milk soup.

[0124] (3) Preparation of the white sauce Using milk as the protein source, the white sauce was prepared according to the composition shown in Table 16 below (the amount of each component in the table is expressed in "parts by mass"). Salted butter and cake flour were heated over low heat for 2 minutes, then milk, arginine, and trisodium citrate were added little by little, and the mixture was heated over low heat until it thickened. Consommé granules, salt, and white pepper were added to complete the white sauce soup.

[0125] (4) Preparation of egg tofu Raw eggs were used as the protein source, and egg tofu was prepared according to the composition shown in Table 17 below (the amount of each component in the table is expressed in "parts by mass"). Raw eggs were beaten and combined with dashi stock, light soy sauce, salt, arginine, and trisodium citrate, and the mixture was stirred well with a whisk and strained through a sieve. This was placed in a container and steamed in a steamer at 85-95°C for about 25 minutes to complete the egg tofu (the liquid portion was gelled).

[0126] (2) Sensory evaluation Sensory evaluation of the completed egg soup, soy milk soup, white sauce, and the liquid portion of the egg tofu was conducted in the same manner as in Experiment 1 above.

[0127] (3) Results The results of the sensory evaluation are shown in Tables 14-17 below. In all of the food and beverage products, it was confirmed that the flavor was improved and the umami and sweetness were perceived to be good when the protein raw material was brought into contact with trisodium citrate and arginine and then heat-treated (Examples 41-44). On the other hand, when trisodium citrate and arginine were absent in each food and beverage product (Comparative Example 17-20), the good umami and sweetness were not perceived in any of them, and the same effect was not obtained. From these results, it was confirmed that the flavor-enhancing effect obtained by contacting the combination of trisodium citrate and arginine with the protein raw material and heat-treating it is not limited to specific food and beverage products, but can be obtained in a variety of products.

[0128]

[0129]

[0130]

[0131]

[0132] Experiment 13: Confirmation of the effect of heat treatment (1) Preparation of egg tofu Egg tofu was prepared using the same method as described in Experiment 13 above, according to the composition shown in Table 18 below (the amount of each component in the table is expressed in "parts by mass"). However, Comparative Examples 22 and 23 were not subjected to the heat treatment (steaming) process.

[0133] (2) Sensory evaluation A sensory evaluation of the liquid portion of the completed egg tofu was conducted in the same manner as in Experiment 1 above. Note that Comparative Examples 22 and 23 did not undergo a heat treatment process and therefore did not gel.

[0134] (3) Results The results of the sensory evaluation are listed in Table 18 below. It was confirmed that the flavor improved and the umami and sweetness were perceived well when the protein raw material was brought into contact with trisodium citrate and arginine and then heat-treated (Example 45). On the other hand, when the protein raw material was brought into contact with trisodium citrate and arginine but not heat-treated (Comparative Example 22), the good umami and sweetness were not perceived, and the same effect was not obtained. From these results, it was confirmed that the flavor improvement effect obtained by contacting the protein raw material with the combination of trisodium citrate and arginine and then heat-treating it requires the heat treatment.

[0135]

Claims

1. A method for producing food and beverages containing a protein raw material, comprising: (1) contacting a protein raw material with one or more basic salts and one or more basic amino acids to obtain a composition containing them; and (2) heat-treating the composition.

2. The manufacturing method according to claim 1, wherein the protein raw material comprises one or more selected from the group consisting of meat, eggs, dairy products, legumes, vegetables, grains, fruits, and mushrooms.

3. The manufacturing method according to claim 1, wherein the basic salt comprises one or more selected from the group consisting of carbonates, bicarbonates, and organic acid salts.

4. The method for producing according to claim 1, wherein the basic amino acid comprises one or more selected from the group consisting of arginine, histidine, lysine, tryptophan, ornithine, and salts thereof.

5. The manufacturing method according to claim 1, wherein the basic salt is trisodium citrate and the basic amino acid is arginine and its salt.

6. The manufacturing method according to claim 1, wherein step (1) includes contacting the protein raw material with the basic salt and / or basic amino acid in powder, granular, flake, paste, or liquid form.

7. The manufacturing method according to claim 1, wherein in the composition of step (1), the amount of the basic salt is 0.01 to 25% by dry mass relative to the amount of the protein raw material, and the amount of the basic amino acid is 0.01 to 25% by dry mass relative to the amount of the protein raw material.

8. The manufacturing method according to claim 1, wherein step (2) includes heat treatment under conditions that cause thermal denaturation of the protein raw material.

9. The manufacturing method according to claim 1, wherein the food or beverage has a form that includes a liquid portion, and further includes a step of adding the composition that has been heat-treated in step (2) to the liquid portion and heat-treating it again.

10. The manufacturing method according to claim 1, wherein the food or beverage has a form that includes a liquid portion, and at least the basic salt and / or the basic amino acid are included in the liquid portion in step (1).

11. The manufacturing method according to claim 10, wherein the food or beverage contains 20% by mass or more of liquid.

12. The manufacturing method according to claim 10, wherein the amount of the protein raw material in the composition of step (1) is 4% by mass or more.

13. The manufacturing method according to claim 10, wherein in the composition of step (1), the amount of the protein raw material is 0.8% by mass or more in terms of the amount of protein.

14. The manufacturing method according to claim 10, wherein in the composition of step (1), the amount of the basic salt is 0.1 to 125% by dry mass relative to the amount of protein contained in the protein raw material, and the amount of the basic amino acid is 0.1 to 125% by dry mass relative to the amount of protein contained in the protein raw material.

15. The manufacturing method according to claim 10, wherein in the composition of step (1), the amount of the basic salt is 1% by mass or less by dry mass, and the amount of the basic amino acid is 1% by mass or less by dry mass.

16. The manufacturing method according to claim 1, further comprising contacting a film-forming material in step (1).

17. The manufacturing method according to claim 10, wherein the food or beverage contains 20% by mass or more of liquid, and in the composition of step (1), the amount of the protein raw material is 0.8% by mass or more in terms of the amount of protein, the amount of the basic salt is 0.1 to 125% by dry mass of the amount of protein contained in the protein raw material, and the amount of the basic amino acid is 0.1 to 125% by dry mass of the amount of protein contained in the protein raw material.

18. Food and beverages containing a protein raw material produced by the manufacturing method described in claim 1.

19. A method for improving the flavor of food and beverages containing a protein raw material, comprising: (1) contacting a protein raw material with one or more basic salts and one or more basic amino acids to obtain a composition containing them; and (2) heat-treating the composition.

20. The method according to claim 19, wherein the method further has the effect of improving the texture of the protein raw material in the food or beverage.

21. The method according to claim 19, wherein the food or beverage has a form that includes a liquid portion, and further includes a step of adding the composition that has been heat-treated in step (2) to the liquid portion and heat-treating it again.

22. The method according to claim 19, wherein the food or beverage has a form that includes a liquid portion, and at least the basic salt and / or the basic amino acid are included in the liquid portion in step (1).

23. A food additive comprising one or more basic salts and one or more basic amino acids for use in the manufacturing method described in claim 1.

24. The food and beverage additive according to claim 23, further comprising a film-forming substance.

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