EP4672982A1

EP4672982A1 - Process for preparing a flavor composition

Info

Publication number: EP4672982A1
Application number: EP24705530.4A
Authority: EP
Inventors: Ji-xiu ZHANG; Mei-tong LIN
Original assignee: Firmenich SA
Current assignee: Firmenich SA
Priority date: 2023-02-28
Filing date: 2024-02-21
Publication date: 2026-01-07
Also published as: CN120857872A; WO2024179905A1

Abstract

A process for preparing a meat flavoring composition is described in the present disclosure. The process comprises: hydrolyzing 100 parts by weight of animal meat with 0.5 – 5 parts by weight of a proteinase at a first temperature of 30 to 95 ℃ for a first period of time, forming a hydrolysate; mixing the hydrolysate with 100 to 180 parts by weight of animal fat, forming a hydrolysate mixture; heating the hydrolysate mixture at a second temperature of 130 to 210 ℃ for a second period of time, forming a heated hydrolysate mixture; and homogenizing the heated hydrolysate mixture. A meat flavoring composition is also described in the present disclosure.

Description

PROCESS FOR PREPARING A FLAVOR COMPOSITION [0001] The present invention relates to a process for preparing a meat flavoring composition. More particularly, the present invention relates to a process for preparing a meat flavoring composition having roasted, fatty, and natural meaty aroma using natural meat ingredients. BACKGROUND OF THE INVENTION [0002] Food additives have been widely used in food production industry to enhance the flavor, aroma, and taste of the processed food product. Health issues involving food additives, such as obesity and chronic diseases, have drawn more and more attention of people. Consumers are now inclined to read labels and check the list of ingredients to make sure they are aware of what they put into their shopping cart and what they will consume at dinner. Food additives produced from natural ingredients are winning more and more popularity. Conventional meat flavoring compositions mimic the flavoring character of brothy and/or stewed meat. These meat flavoring ingredients usually were produced from amino acids, yeast extract and sugars, lacking authentic meat aroma and mouthfeel. However, there is a great demand in the industry for a meat flavoring composition produced from natural ingredients with the character of roasted, fatty and meaty notes. BRIEF SUMMARY OF THE INVENTION [0003] In one aspect of the present invention, a process for preparing a meat flavoring composition is proposed. The process comprises: hydrolyzing 100 parts by weight of animal meat with 0.5 – 5 parts by weight of a proteinase at a first temperature of 30 to 95℃ for a first period of time, forming a hydrolysate; mixing the hydrolysate with 100 to 180 parts by weight of animal fat, forming a hydrolysate mixture; heating the hydrolysate mixture at a second temperature of 130 to 210℃ for a second period of time, forming a heated hydrolysate mixture; and homogenizing the heated hydrolysate mixture. [0004] In some embodiments, the process further comprises, before mixing the hydrolysate with the animal fat, drying the hydrolysate to have a moisture content less than 5%. [0005] In some embodiments, the process further comprises, before mixing the hydrolysate with the animal fat, deactivating the hydrolysate at a third temperature of 80 to 110 ℃ for a third period of time, forming a deactivated hydrolysate. [0006] In some embodiments, the third period of time comprises 8 - 20 min, preferably 10 - 18 min, more preferably 15 min. [0007] In some embodiments, the process further comprises, before mixing the hydrolysate with the animal fat, preheating the animal fat at the second temperature for a fourth period of time. [0008] In some embodiments, the fourth period of time comprises 20 – 25 min, and the second period of time comprises 5 – 10 min. [0009] In some embodiments, the second period of time comprises 5 – 45 min, preferably 10 – 35 min, more preferably 15 – 30 min. [0010] In some embodiments, the first period of time comprises 30 – 240 min, preferably 35 – 150 min, more preferably 40 – 120 min, more preferably 45 – 90 min, and more preferably 60 min. [0011] In some embodiments, the first temperature comprises preferably 40 to 85℃, more preferably 50 to 70℃, and more preferably 55 to 65 ℃. [0012] In some embodiments, the second temperature comprises preferably 140 - 180℃, and more preferably 150 - 170℃. [0013] In some embodiments, the animal fat is present in an amount of 120 - 160 parts by weigh, and more preferably 130 - 150 parts by weight. [0014] In some embodiments, the proteinase comprises one or more proteinases selected from the group consisting of: flavoryzme, protamex, alcalase, papain, trypsin, neutrase, savinase, and protease DS. [0015] In some embodiments, the proteinase is present in an amount of 0.8 - 4 parts by weight, more preferably 1.0 - 3.0 parts by weight. [0016] In some embodiments, the animal meat comprises beef, and the animal fat comprises tallow. [0017] In some embodiments, the animal meat comprises chicken, and the animal fat comprises chicken fat. [0018] In some embodiments, the animal meat comprises pork, and the animal fat comprises lard. [0019] In another aspect of the present invention, a meat flavoring composition is proposed. The meat flavoring composition is prepared according to a process comprising: hydrolyzing 100 parts by weight of an animal meat with 0.5 – 5 parts by weight of a proteinase at a first temperature of 30 to 95 ℃ for a first period of time, forming a hydrolysate; mixing the hydrolysate with 100 to 180 parts by weight of an animal fat, forming a hydrolysate mixture; heating the hydrolysate mixture at a second temperature of 130 to 210 ℃ for a second period of time, forming a heated hydrolysate mixture; and homogenizing the heated hydrolysate mixture. [0020] In some embodiments, the process further comprises, before mixing the hydrolysate with the animal fat, drying the hydrolysate to have a moisture content less than 5%. [0021] In some embodiments, the process further comprises, before mixing the hydrolysate with the animal fat, deactivating the hydrolysate at a third temperature of 80 to 110 ℃ for a third period of time, forming a deactivated hydrolysate. [0022] In some embodiments, the third period of time comprises 8 - 20 min, preferably 10 - 18 min, more preferably 15 min. [0023] In some embodiments, the process further comprises, before mixing the hydrolysate with the animal fat, preheating the animal fat at the second temperature for a fourth period of time. [0024] In some embodiments, the fourth period of time comprises 20 – 25 min, and the second period of time comprises 5 – 10 min. [0025] In some embodiments, the second period of time comprises 5 – 45 min, preferably 10 – 35 min, more preferably 15 – 30 min. [0026] In some embodiments, the first period of time comprises 30 – 240 min, preferably 35 – 150 min, more preferably 40 – 120 min, more preferably 45 – 90 min, and more preferably 60 min. [0027] In some embodiments, the first temperature comprises preferably 40 to 85℃, more preferably 50 to 70 ℃, and more preferably 55 to 65 ℃. [0028] In some embodiments, the second temperature comprises preferably 140 - 180℃, and more preferably 150 – 170 ℃. [0029] In some embodiments, wherein the animal fat is present in an amount of 120 - 160 parts by weigh, and more preferably 130 - 150 parts by weight. [0030] In some embodiments, the proteinase comprises one or more proteinases selected from the group consisting of: flavoryzme, protamex, alcalase, papain, trypsin, neutrase, savinase, and protease DS. [0031] In some embodiments, the proteinase is present in an amount of 0.8 - 4 parts by weight, more preferably 1.0 - 3.0 parts by weight. [0032] In some embodiments, the animal meat comprises beef, and the animal fat comprises tallow. [0033] In some embodiments, the animal meat comprises chicken, and the animal fat comprises chicken fat. [0034] In some embodiments, the animal meat comprises pork, and the animal fat comprises lard. [0035] In another aspect of the present invention, a meat flavoring composition is proposed. The meat flavoring composition includes fatty acids, amino acids, and volatile compounds. According to some embodiments, the fatty acids are selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid; the amino acids are selected from the group consisting of: glutamic acid, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, and cystine; and the volatile compounds are selected from the group consisting of: 3-methylbutanoic acid, 3-methylbutanal, 2-methylbutanal, cyclo(ala-pro), cyclo(leu-pro), 2-pentylfuran, gamma-octalactone, gamma-dodecalactone, gamma-nonalactone, p-cresol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5- dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-6- methylpyrazine, and 3,5-diethyl-2-methylpyrazine. [0036] The fatty acids, amino acids, and volatile compounds mentioned above are well known in the art and can be detected and measured using commonly known analytical methods, examples of which are provided in the accompanying examples. [0037] In some embodiments, the amount of the fatty acids in the meat flavoring composition may be approximately 743.67 mg/g or less. [0038] In some embodiments, the amount of amino acids in the meat flavoring composition may be approximately 1.16 g/100 g or less. [0039] In some embodiments, the amount of volatile compounds in the meat flavoring composition may be approximately 8.79 mg/g or less. [0040] In another aspect of the present invention, a meat flavoring composition is proposed. The meat flavoring composition includes fatty acids, amino acids, and volatile compounds. According to some embodiments, the fatty acids are selected from the group consisting of: myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, the amino acids are selected from the group consisting of: threonine, glutamic acid, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, and cystine; and the volatile compounds are selected from the group consisting of: 3-methylbutanoic acid, (2E,4E)- 2,4-decadienal, (E)-2-decenal, (E)-2-undecenal, 2-methylbutanal, 3-methylbutanal, nonanal, cyclo(ala-pro), cyclo(leu-pro), Furaneol, indole, gamma-nonalactone, delta-decalactone, p- cresol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl- 5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6- methylpyrazine, 2-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine, 3,5-diethyl-2-methylpyrazine, and 2-acetylthiazole, and methional. [0041] In some embodiments, the amount of the fatty acids in the meat flavoring composition may be approximately 843.15 mg/g or less. [0042] In some embodiments, the amount of amino acids in the meat flavoring composition may be approximately 2.03 g/100 g or less. [0043] In some embodiments, the amount of volatile compounds in the meat flavoring composition may be approximately 39.96 mg/kg or less. [0044] The present invention also relates to the use of flavoring composition as a flavoring ingredient. In other words, it concerns a method or a process to confer, enhance, improve or modify the taste properties of a flavoring composition or of a flavored article, wherein the method comprises adding to said composition or article an effective amount of the invention’s flavour profile, e.g. to impart its typical note. [0045] Typical effective amounts are in the order of 0.001 ppm to 1000 ppm, more preferably 0.1 ppm to 500 ppm, more preferably 0.5 ppm to 350 ppm, most preferably 1 ppm to 100 ppm, of the invention’s composition based on the weight of the composition or of the article into which it is incorporated. [0046] By “use of a composition” it has to be understood here also the use of any composition of the invention which can be advantageously employed in the flavor industry. [0047] By “taste”, it meant to designate the taste perception and the taste sensation. [0048] Said compositions, which in fact can be advantageously employed as flavoring ingredients, are also an object of the present invention. [0049] The inventors have also contemplated in another aspect of the present invention that the flavoring composition of the present invention or prepared according to any of the methods of the present invention is provided in a diluted form. For example, the flavoring composition of the present invention may be diluted to a concentration of 75%, 50%, 40%, 30%, 20%, 10%, 5%, 1%, 0.5%, 0.25%, 0.1%, 0.05%, 0.025%, 0.01% with for example water. [0050] Therefore, the present invention also relates to a flavoring composition comprising: i. at least the flavoring composition of the invention ii. at least one ingredient selected from the group consisting of a flavor carrier, a flavoring co-ingredient and a mixture thereof; and iii. optionally at least one flavor adjuvant. [0051] By “flavor carrier”, it is meant a material which is substantially neutral from a flavor point of view, insofar as it does not significantly alter the organoleptic properties of flavoring ingredients. The carrier may be a liquid or a solid. [0052] Suitable liquid carriers include, for instance, an emulsifying system, i.e. a solvent and a surfactant system, or a solvent commonly used in flavors. A detailed description of the nature and type of solvents commonly used in flavor cannot be exhaustive. Suitable solvents include, for instance, propylene glycol, triacetine, caprylic/capric triglyceride (neobee^®), triethyl citrate, benzylic alcohol, ethanol, vegetable oils such as linseed oil, sunflower oil or coconut oil or terpenes. [0053] Suitable solid carriers include, for instance, absorbing gums or polymers, or even encapsulating materials. Examples of such materials may comprise wall-forming and plasticizing materials, such as mono, di- or trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinylalcohols, proteins or pectins, or yet the materials cited in reference texts such as H. Scherz, Hydrokolloid : Stabilisatoren, Dickungs- und Geliermittel in Lebensmitteln, Band 2 der Schriftenreihe Lebensmittelchemie, Lebensmittelqualität, Behr's VerlagGmbH & Co., Hamburg, 1996. Encapsulation is a well- known process to a person skilled in the art, and may be performed, for instance, using techniques such as spray-drying, agglomeration, extrusion, coacervation and the like. [0054] By “flavoring co-ingredient” it is meant here a compound, which is used in flavoring preparations or compositions to impart a hedonic effect. In other words such an ingredient, to be considered as being a flavoring one, must be recognized by a person skilled in the art as being able to impart or modify in a positive or pleasant way the taste of a composition, and not just as having a taste. [0055] The nature and type of the flavoring co-ingredients present in the flavoring composition do not warrant a more detailed description here, the skilled person being able to select them on the basis of its general knowledge and according to intended use or application and the desired organoleptic effect. In general terms, these flavoring co-ingredients belong to chemical classes as varied as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulphurous heterocyclic compounds and essential oils, and said perfuming co-ingredients can be of natural or synthetic origin. Many of these co-ingredients are in any case listed in reference texts such as the book by S. Arctander, Perfume and Flavor Chemicals, 1969, Montclair, New Jersey, USA, or its more recent versions, or in other works of a similar nature, as well as in the abundant patent literature in the field of flavor. It is also understood that said co-ingredients may also be compounds known to release in a controlled manner various types of flavoring compounds. [0056] By “flavor adjuvant” we mean here an ingredient capable of imparting additional added benefit such as a color, a particular light resistance, chemical stability, and so on. A detailed description of the nature and type of adjuvant commonly used in flavoring compositions cannot be exhaustive. Nevertheless, such adjuvants are well known to a person skilled in the art who will be able to select them on the basis of its general knowledge and according to intended use or application. [0057] A composition consisting of at least the flavoring composition of the invention and at least one flavor carrier represents a particular embodiment of the invention as well as a flavoring composition comprising at least flavoring composition of the invention at least one flavor carrier, at least one flavor co-ingredient, and optionally at least one flavor adjuvant. [0058] Furthermore, the flavoring composition of the invention can be advantageously used in all the fields of flavor to positively impart or modify the taste of a consumer product into which said extract is added. Consequently, the present invention relates to a flavored consumer product comprising the flavour composition of the invention as defined above. [0059] The flavour composition of the invention can be added to a flavored consumer product. It can be added as such or as part of an invention’s flavoring composition. [0060] For the sake of clarity, by “flavored consumer product” it is meant to designate an edible product which may be food or beverage and which can be fried or not, as well as frozen or not, low fat or not, marinated, battered, chilled, dehydrated, instant, canned, reconstituted, retorted or preserved. Therefore, a flavored article according to the invention comprises the invention’s extract, as well as optional benefit agents, corresponding to taste and flavor profile of the desired edible product, e.g. a savory cube. [0061] The nature and type of the constituents of the foodstuffs or beverages do not warrant a more detailed description here, the skilled person being able to select them on the basis of his general knowledge and according to the nature of said product. [0062] Typical examples of said flavored consumer product include: • seasoning or condiment, such as a stock, a savory cube, a powder mix, a flavored oil, a sauce (e.g. a relish, a barbecue sauce, a dressing, a gravy or a sweet and/or a sour sauce), a salad dressing or a mayonnaise; • meat-based product, such as a poultry, beef or pork based product, a seafood, surimi, or a fish sausage; • soup, such as a clear soup, a cream soup, a chicken or beef or pork soup or a tomato or asparagus soup; • carbohydrate-based product, such as instant noodles, rice, pasta, potatoes flakes or fried, noodles, pizza, tortillas, wraps; • dairy or fat product, such as a spread, a cheese, or regular or low fat margarine, a butter/margarine blend, a butter, a peanut butter, a shortening, a processed or flavored cheese; • savory product, such as a snack, a biscuit (e.g. chips or crisps) or an egg product, a potato/tortilla chip, a microwave popcorn, nuts, a bretzel, a rice cake, a rice cracker, etc; • imitation products, such as a dairy (e.g a reformed cheese made from oils, fats and thickeners) or seafood or meat (e.g. a vegetarian meat replacer, a veggie burger) or analogues; • pet or animal food, such as the food for a cat, dog, poultry, pig, cattle, fish or crustaceans; or • beverage such as a hot drink (e.g. a tea or coffee), a soft drink including carbonated, an alcoholic drink (e.g. whisky), a ready-to-drink or a powder soft. [0063] Some of the above-mentioned flavored consumer products may represent an aggressive medium for the flavoring composition of the invention, so that it may be necessary to protect the latter from premature decomposition, for example by encapsulation. [0064] In a preferred embodiment, the flavoring composition of the invention is added to the food product before the food product is thermally processed, i.e. before e.g. cooking, roasting, or grilling. [0065] The proportions in which the flavoring composition of the invention can be incorporated into the various of the aforementioned products vary within a wide range of values. These values are dependent on the nature of the consumer product to be flavored and on the desired organoleptic effect as well as the nature of the co-ingredients in a given base when the composition according to the invention are mixed with perfuming or flavoring ingredients, solvents or additives commonly used in the art. [0066] For example, in the case of flavored consumer product, typical concentrations are in the order of 0.001 ppm to 1000 ppm, more preferably 0.1 ppm to 500 ppm, even more preferably 0.5 ppm to 350 ppm, most preferably 1 ppm to 100 ppm, of the invention’s extract or composition based on the weight of the consumer product into which they are incorporated. [0067] Numerous benefits have been provided by embodiments of the present invention. For example, embodiments of the present invention provide a process for preparing a meat flavoring composition having the flavoring character of roast meat. The meat flavoring composition is prepared using natural ingredients as raw materials. The meat flavoring composition prepared according to some embodiments has roasted, fatty, and meaty notes. The meat flavoring composition prepared according to some embodiments contains the fatty acids for fatty taste, at least, palmitic acid, stearic acid, oleic acid and linoleic acid. The meat flavoring composition prepared according to some embodiments contains the amino acids, e.g., glutamic acid, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine and cystine, as the important precursors to produce aroma compounds by Maillard reaction and Strecker reaction. The meat flavoring composition prepared according to some embodiments contains the volatile compounds, e.g. 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5- methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 3,5-diethyl-2- methylpyrazine and 3-methylbutanal for roasted notes, gamma-nonalactone and delta- decalactone for creamy, fatty and grilled notes, (2E,4E)-2,4-decadienal for fatty notes, and p- cresol and 3-methylbutanoic acid for animalic notes. DETAILED DESCRIPTION OF THE INVENTION [0068] Unless defined otherwise, all technical and scientific terms, terms of art, and acronyms used herein have the meanings commonly understood by one of ordinary skill in the art in the field(s) of the invention, or in the field(s) where the term is used. Although any compositions, methods, articles of manufacture, or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred compositions, methods, articles of manufacture, or other means or materials are described herein. [0069] All dosage ranges contained within this application are intended to include all numbers, whole or fractions, contained within said range. All percentages expressed herein are by weight of the total weight of the beverage composition unless expressed otherwise. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range. [0070] As used herein, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. Thus, the references "a", "an", and "the" are generally inclusive of the plurals of the respective terms. For example, reference to "a milk", "a method", or "a food" includes a plurality of such "milks", "methods", or "foods". Similarly, the words "comprise", "comprises", and "comprising" are to be interpreted inclusively rather than exclusively. Likewise the terms "include", "including" and "or" should all be construed to be inclusive, unless such a construction is clearly prohibited from the context. Similarly, the term "examples," particularly when followed by a listing of terms, is merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive. As used herein, "about" is understood to refer to numbers in a range of numerals. [0071] The methods and compositions and other advances disclosed here are not limited to particular methodology, protocols, and reagents described herein because, as the skilled artisan will appreciate, they may vary. Further, the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to, and does not, limit the scope of that which is disclosed or claimed. [0072] All patents, patent applications, publications, technical and/or scholarly articles, and other references cited or referred to herein are in their entirety incorporated herein by reference to the extent allowed by law. The discussion of those references is intended merely to summarize the assertions made therein. No admission is made that any such patents, patent applications, publications or references, or any portion thereof, are relevant, material, or prior art. The right to challenge the accuracy and pertinence of any assertion of such patents, patent applications, publications, and other references as relevant, material, or prior art is specifically reserved. [0073] As used herein, “wt %” means percentage by weight as understood by a person of ordinary skill in the art. [0074] Health issues involving food additives drive the food industry to follow the clean label trend that advocates food products containing natural, authentic, and simple ingredients. Conventional meat flavoring compositions mimic the flavoring character of brothy and/or stewed meat. These meat flavoring compositions are usually produced from artificial ingredients and lack authentic meat aroma and mouthfeel. There is a great need in the food industry for a meat flavoring composition mimic roast meat that is produced from natural ingredients with rich character of roasted, fatty, and meaty notes. [0075] The inventors of the present invention have devised a process for preparing a meat flavoring composition with natural meats, such as beef, chicken, and pork. For example, the beef used in some embodiments may include lean beef. For example, the chicken used in some embodiments may include chicken breast. For example, the port used in some embodiments may include lean pork. It should be noted that the meat used in the present invention is by no means limited to the above described lean beef, chicken breast, and lean pork. One of ordinary skill in the art would understand that any type or any cut of editable animal meat is contemplated by the inventors of the present invention and thus should be considered encompassed within the inventive concept of the present invention. To enhance the aroma intensity and taste, the meat was first hydrolyzed by proteinase to release the precursors, e.g. amino acids and peptides, and heated with animal fat to produce natural roast meat ingredients. [0076] In one aspect of the present invention, a process for preparing a meat flavoring composition using natural ingredients is developed. In some embodiments, the natural ingredients may include animal meats and animal fats. For example, animal meat may include beef, chicken, pork, and other meats. For example, animal fats may include tallow, chicken fat, lard, and other animal fats. The below description takes beef and tallow as examples to describe some embodiments of the present invention. It should be noted that the below descriptions equally apply to other animal meats and animal fats. [0077] In some embodiments, the process includes hydrolyzing 100 parts by weight of an animal meat with about 0.5 to about 5.0 parts by weight of a proteinase at a first temperature of about 30 to about 95℃ for a first period of time, forming a hydrolysate. In some embodiments, the animal meat may include beef, preferably lean beef. It should be noted that the animal meat may also include chicken and pork. In some embodiments, the proteinase may include one or more proteinases selected from the group consisting of Flavoryzme® and Protamex®, Alcalase®, papain, Trypsin, Neutrase®, Savinase®, and Protease DS. For example, lean beef 100 g can be minced and mixed with 1.5 g of flavoryzme and 1.5 g of protamex of food grade for hydrolyzation. In some embodiments, the amount of the proteinase may include 0.5 - 5 parts by weight, preferably 0.8 - 4 parts by weight, more preferably 1.0 - 3.0 parts by weight. In some embodiments, the proteinase may include 3 parts by weight of flavoryzme, or 3 parts by weight of protamex. In some other embodiments that using two or more proteinases, the amount of each proteinase can be equal or different from each other. For example, the proteinase may include 1.0 parts by weight of favoryzme, 1.0 part by weight of protamex, and 2.0 part by weight of trypsin. In some embodiments, hydrolyzation may be performed at the first temperature of about 30 ℃ to about 95 ℃, preferably about 40 ℃ to about 85 ℃, more preferably about 50 ℃ to about 70 ℃, and more preferably about 55 ℃ to about 65 ℃. In some embodiments, hydrolyzation may be performed for the first period of time. In some embodiments, the first period of time may include about 30 min to about 240 min, preferably about 35 min to about 150 min, preferably about 40 min to about 120 min, more preferably about 45 min to about 90 min. For example, the hydrolyzation may be performed at 60℃ for 60 min. [0078] Next, the process may include deactivation of the hydrolysate at a temperature of about 80 ℃ to about 110 ℃ for a certain period of time, forming a deactivated hydrolysate. In some embodiments, the lean beef hydrolysate may be deactivated at the temperature of about 80 ℃ to about 110 ℃ for certain period of time. In some embodiments, the temperature for deactivation may include about 80 ℃ to about 110 ℃, preferably about 85 ℃ to 100 ℃, more preferably about 90℃. The period of time for deactivation may include about 8 min to about 20 min, preferably about 10 min to about 18 min, more preferably 15 min. In some embodiments, the deactivation process may be omitted. [0079] In some embodiments, the process may then include drying the hydrolysate to lower the moisture content of the deactivated hydrolysate. In some embodiments, the hydrolysate may be dried by a spray dryer with the inlet air temperature of 180 ℃ and the outlet air temperature of 90 ℃. to have a moisture content less than 5 %. It should be noted that in those embodiments that deactivation has been omitted, the drying process is performed on the hydrolysate. In some embodiments, the drying process may also be omitted. [0080] In some embodiments, the process may include mixing the hydrolysate with 100 parts to 180 parts by weight of animal fat, forming a hydrolysate mixture. In some embodiments that forms the hydrolysate using lean beef, the animal fat may include tallow. It should be noted that in those embodiments that form the hydrolysate using chicken, the animal fat may include chicken fat. Similarly, in those embodiments that form the hydrolysate using pork, the animal fat may include lard. In some embodiments, the amount of tallow may include about 100 parts to about 180 parts by weight, preferably about 120 parts to 160 parts by weight, more preferably about 130 parts to about 150 parts by weight. [0081] In some embodiments, the process may then include heating the hydrolysate mixture at a temperature of 130 ℃ to 210 ℃ for a second period of time, forming a heated hydrolysate mixture. In some embodiments, the second temperature for the heating process may include about 130 ℃ to about 210 ℃, preferably about 140 ℃ to about 180 ℃, more preferably about 150 ℃ to 170 ℃. The second period of time for the heating process may include about 5 min to 45 min, preferably about 10 min to about 35 min, more preferably about 15 min to about 30 min. In one example, the mixture of hydrolyzed lean beef and tallow is heated at about 150 ℃ for 30 min. [0082] In some embodiments, the process includes additional pretreatment to the animal fat before it is mixed with the hydrolysate. In some embodiments, before mixing the hydrolysate with the animal fat, the process may include preheating the animal fat at the second temperature for a certain period of time. In this case, the heating time for the mixture of the hydrolysate and the animal fat can be reduced. In some embodiments, the temperature for the preheating process is the same as that for the heating process, that is the second temperature as discussed above. In some other embodiments, the temperature for the preheating process is different from that for the heating process. For example, the temperature for the preheating process may be higher than that for the heating process. In some other embodiments, the temperature for the preheating process may be lower than that for the heating process. For example, the tallow is preheated at about 150 ℃ to about 170 ℃ for about 20 to 25 min, then the hydrolyzed lean beef and the tallow can be mixed and heated for another about 5 to about 10 min. [0083] In some embodiments, the process may further include homogenizing the heated hydrolysate mixture. For example, the homogenization process may be performed on a colloid mill to produce the emulsion droplets with a size distribution of 2-40 µm. [0084] In another one aspect of the present invention, a meat flavoring composition is proposed. The meat flavoring composition is prepared according to some embodiments of the process as discussed above. It should be noted that the above description regarding the process for preparing the meat flavoring composition is equally applied here. These descriptions are omitted for the purposes of conciseness and clarity. [0085] The inventors have studied the meat flavoring composition prepared according to some embodiments of the process discussed above, and identified that the roasted, fatty and meaty notes generated by the meat flavoring composition can be attributed to compounds roughly categorized into three classes including fatty acids, amino acids, and volatile compounds. [0086] For example, in a meat flavoring composition prepared from beef, the fatty acids may be selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. For example, the amount of the fatty acids in the meat flavoring composition may be approximately 743.67 mg/g or less. [0087] In one preferred embodiment, the meat flavoring composition may include respective fatty acids in the concentrations shown in the below table: Fatty acids Conc. (mg/g) Myristic acid 25.43 Palmitic acid 196.22 Stearic acid 202.02 Oleic acid 291.59 Linoleic acid 26.14 Linolenic acid 2.27 [0088] For example, in the meat flavoring composition prepared from beef, the amino acids may be selected from the group consisting of: glutamic acid, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, and cystine. For example, the amount of amino acids in the meat flavoring composition may be approximately 1.16 g/100 g or less. [0089] In one preferred embodiment, the meat flavoring composition may include respective amino acids in the concentrations shown in the below table: Amino acids Roast beef (g/100g) Glutamic acid 0.05 Valine 0.14 Methionine 0.07 Isoleucine 0.14 Leucine 0.35 Tyrosine 0.11 Phenylalanine 0.15 Lysine 0.14 Cystine 0.01 [0090] For example, in the meat flavoring composition prepared from beef, the volatile compounds are selected from the group consisting of: 3-methylbutanoic acid, 3-methylbutanal, 2-methylbutanal, cyclo(ala-pro), cyclo(leu-pro), 2-pentylfuran, gamma-octalactone, gamma- dodecalactone, gamma-nonalactone, p-cresol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3- ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2- ethyl-6-methylpyrazine, and 3,5-diethyl-2-methylpyrazine. For example, the amount of volatile compounds in the meat flavoring composition may be approximately 8.79 mg/kg or less. [0091] In one preferred embodiment, the meat flavoring composition may include respective volatile compounds in the concentrations shown in the below table: Compounds mg/kg 3-Methylbutanoic acid 0.27 3-Methylbutanal+2-Methylbutanal 0.84 Cyclo(Ala-Pro) 0.94 Cyclo(Leu-Pro) 0.55 2-Pentylfuran 0.32 Gamma-Octalactone 0.61 Gamma-Dodecalactone 0.27 Gamma-Nonalactone 0.21 p-Cresol 0.09 2,5-Dimethylpyrazine 0.84 2,3,5-Trimethylpyrazine 0.36 3-Ethyl-2,5-dimethylpyrazine 0.37 2,3-Diethyl-5-methylpyrazine 0.71 2-Ethyl-3,5-dimethylpyrazine 1.10 2-Ethyl-6-methylpyrazine 1.08 3,5-Diethyl-2-methylpyrazine 0.23 [0092] For example, in a meat flavoring composition prepared from chicken, the fatty acids are selected from the group consisting of: myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. For example, the amount of the fatty acids in the meat flavoring composition may be approximately 843.15 mg/g or less. [0093] In one preferred embodiment, the meat flavoring composition may include respective fatty acids in the concentrations shown in the below table: Amino acids Roast beef (g/100g) Myristic acid 5.25 Palmitic acid 208.87 Palmitoleic acid 46.50 Stearic acid 52.93 Oleic acid 342.66 Linoleic acid 177.12 Linolenic acid 9.82 [0094] For example, in the meat flavoring composition prepared from chicken, the amino acids are selected from the group consisting of: threonine, glutamic acid, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, and cystine. For example, the amount of amino acids in the meat flavoring composition may be approximately 2.03 g/100 g or less. [0095] In one preferred embodiment, the meat flavoring composition may include respective amino acids in the concentrations shown in the below table: Amino acids Roast beef (g/100g) Threonine 0.14 Glutamic acid 0.08 Alanine 0.14 Valine 0.24 Methionine 0.13 Isoleucine 0.20 Leucine 0.49 Tyrosine 0.14 Phenylalanine 0.24 Lysine 0.21 Cystine 0.02 [0096] For example, in the meat flavoring composition prepared from chicken, the volatile compounds are selected from the group consisting of: 3-methylbutanoic acid, (2E,4E)-2,4- decadienal, (E)-2-decenal, (E)-2-undecenal, 2-methylbutanal, 3-methylbutanal, nonanal, cyclo(ala-pro), cyclo(leu-pro), Furaneol, indole, gamma-nonalactone, delta-decalactone, p- cresol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl- 5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6- methylpyrazine, 2-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine, 3,5-diethyl-2-methylpyrazine, and 2-acetylthiazole, and methional. For example, the amount of volatile compounds in the meat flavoring composition may be approximately 35.68 mg/kg or less. [0097] In one preferred embodiment, the meat flavoring composition may include respective volatile compounds in the concentrations shown in the below table: Compounds mg/kg 3-Methylbutanoic acid 0.34 (2E,4E)-2,4-Decadienal 0.55 (E)-2-Decenal 0.10 (E)-2-Undecenal 0.12 2-Methylbutanal 9.58 3-Methylbutanal 10.81 Nonanal 2.15 Cyclo(Ala-Pro) 0.66 Cyclo(Leu-Pro) 0.56 Furaneol 1.82 Indole 0.13 gamma-Nonalactone 0.04 delta-Decalactone 0.09 p-Cresol 0.03 2,5-Dimethylpyrazine 1.64 2,3,5-Trimethylpyrazine 0.86 3-Ethyl-2,5-dimethylpyrazine 0.65 2,3-Diethyl-5-methylpyrazine 0.23 2-Ethyl-3,5-dimethylpyrazine 1.39 2-Ethyl-5-methylpyrazine 0.55 2-Ethyl-6-methylpyrazine 1.56 2-Methyl-6,7-dihydro-(5H)- 0.28 cyclopenta[b]pyrazine 3,5-Diethyl-2-methylpyrazine 0.16 2-Acetylthiazole 0.70 Methional 0.68 [0098] The invention will now be described in further detail by way of the following examples which illustrate the benefits and advantages of the present invention. Examples [0099] The present invention is illustrated further herein by the following non-limiting examples. Example A Preparation of Roast Beef Ingredient 1 [0100] In Example A, 100 g of lean beef was minced. Then, the minced lean beef was mixed with 1.5 g of flavoryzme and 1.5 g of protamex of food grade. Next, the mixture was heated at 60 ℃ for 60 min, then deactivated at 90 ℃ for 15 min to form beef hydrolysate. The beef hydrolysate was then dried using by a spray dryer with the inlet air temperature of 180 ℃ and the outlet air temperature of 90 ℃. Next, 130 g of tallow was fried at 150 ℃ for 25 min. Then 26 g of the dried beef hydrolysate was added to the tallow, and fried for another 5 min. Next, the mixture of the tallow and the dried beef hydrolysate was homogenized using a colloid mill to produce the emulsion droplets with a size distribution of 2-40 µm. Example B Preparation of Roast Beef Ingredient 2 [0101] The difference between Example B and Example A lies in the heating process of the mixture of beef hydrolysate and the tallow. In Example B, the beef hydrolysate and the tallow are mixed and heated together without the preheating process. In Example B, 100 g of beef was minced. Then, the minced lean beef is mixed with 1.5 g of flavoryzme and 1.5 g of protamex of food grade. Next, the mixture was heated at 60 ℃ for 60 min, then deactivated at 90 ℃ for 15 min to form beef hydrolysate. The beef hydrolysate was then dried using a spray dryer with the inlet air temperature of 180 ℃ and the outlet air temperature of 90 ℃. Next, 130 g of tallow was mixed with the dried beef hydrolysate and fried at 150 ℃ for 30 min. Next, the mixture of the tallow and the dried beef hydrolysate was homogenized using a colloid mill to produce the emulsion droplets with a size distribution of 2-40 µm. Example C: Preparation of Roast Beef Ingredient 3 [0102] The difference between Example C and Example B lies in the drying process. In Example C, the deactivated beef hydrolysate is not subject to any drying process. In Example C, 100 g of lean beef was minced. Then, the minced lean beef is mixed with 1.5 g of flavoryzme and 1.5 g of protamex of food grade. Next, the mixture was heated at 60 ℃ for 60 min, then deactivated at 90 ℃ for 15 min to form beef hydrolysate. Next, 130 g of tallow was mixed with the beef hydrolysate and fried at 150 ℃ - 180 ℃ for 30 min. Next, the mixture of the tallow and the beef hydrolysate was homogenized using a colloid mill to produce the emulsion droplets with a size distribution of 2-40 µm. [0103] Contents of the roast beef ingredients prepared according to Examples A -C are shown in the below tables. Table 1 Fatty Acids In The Roast Beef Ingredient 1 Fatty acids Conc. (mg/g) Caprylic acid 0.14 Pelargonic acid 0.03 Capric acid 1.06 Lauric acid 1.04 Myristic acid 25.43 Pentadecylic acid 4.71 Palmitic acid 196.22 Palmitoleic acid 13.97 Margaric acid 12.96 Stearic acid 202.02 Oleic acid 291.59 Linoleic acid 26.14 Linolenic acid 2.27 Table 2 Amino Acids In The Roast Beef Ingredient 1 Amino Acids Roast Beef (g/100g) Aspartic acid 0.03 Threonine 0.09 Serine 0.05 Glutamic acid 0.05 Glycine 0.01 Alanine 0.08 Valine 0.14 Methionine 0.07 Isoleucine 0.14 Leucine 0.35 Tyrosine 0.11 Phenylalanine 0.15 Lysine 0.14 Histidine 0.03 Arginine 0.14 Proline 0.01 Trytophan ND ^a Cystine 0.01 a ND: ND means not detected Table 3 Volatile Compounds In The Roast Beef Ingredient 1 Compounds FEMA mg/kg Hexanoic acid ^p 2559 ^0.27 Heptanoic acid ^p 3348 ^0.13 3-Methylbutanoic acid 3102 0.27 Decanoic acid 2364 ^0.32 Acids (4) ^0.99 1-Penten-3-ol ^p 3584 ^0.01 1-Decanol ^p 2365 ^0.05 1-Heptanol 2548 1.82 1-Hexanol 2567 0.34 1-Octanol 2800 ^3.22 1-Octen-3-ol 2805 0.91 1-Pentanol 2056 0.37 Alcohols (7) ^6.71 2_{-Methylpropanal} ^p ₂₂₂₀ ^0.60 Hexanal ^p 2557 ^0.14 Heptanal ^p 2540 ^0.05 O_ctanal ^p ₂₇₉₇ ^0.04 Nonanal ^p 2782 ^0.13 (E)-2-Hexyl-2-heptenal ^{p 0.23} (2E)-2-Isopropyl-5-methyl-2-hexenal 3406 1.72 (2Z)-2-Isopropyl-5-methyl-2-hexenal 3406 ^0.56 (E)-2-Butyl-5-methyl-2-hexenal ^0.11 3-Methylbutanal and2-Methylbutanal 2691 ^0.84 Aldehydes (11) 4.39 Decane ^{p 0.01} Hexadecane ^{p 0.10} Eicosane ^{p 0.18} Docosane ^{p 0.10} Dodecane 0.26 Heptane 0.58 O_ctane ^0.15 Pentadecane ^0.22 Tetradecane ^{p 0.11} Tridecane 0.43 Undecane 0.06 Alkanes (11) 2.19 N-(3-Methylbutyl)formamide ^{p 0.28} N-Isopentylacetamide ^0.28 Amides (2) ^0.56 (E)-N-(2-methylbutylidene)(3-methylbutyl)amine 4.53 3-Methylbutylamine 3219 ^0.93 Amines (2) 5.46 (2E)-4-methyl-2-phenyl-2-pentenal ^{p 0.07} Benzyl alcohol 2137 ^0.20 Aromatics (2) ^0.28 2,3-Butanediol isomer 1 1.09 2,3-Butanediol isomer 2 1.06 Dialcohols (2) 2.14 Cyclo(Ala-Pro) 0.94 Cyclo(Ile-Pro) 0.41 Cyclo(Leu-Pro) 0.55 Diketopiperazines (3) 1.90 2-Hexylfuran 0.13 2-Octylfuran ^0.29 2-Pentylfuran 3317 ^0.32 Furans (3) ^0.73 3-Hydroxy-2-butanone ^p 2008 ^0.07 (E)-3-Nonen-2-one 3955 0.17 2-Decanone 4271 0.15 2-Heptadecanone 0.21 2-Heptanone 2544 0.19 2-Nonanone 2785 ^0.29 2-Octanone 2802 ^0.25 2-Pentadecanone 3724 ^0.30 2-Undecanone 3093 0.16 Ketones (9) 1.79 1-Methyl-2-pyrrolidinone ^{p 0.45} 2-Piperidinone ^{p 0.30} Lactams (2) ^0.75 Pantolactone ^{p 0.60} 2-Octen-4-olide 0.32 Gamma-Heptalactone 2539 0.41 Gamma-Hexalactone 2556 0.49 Gamma-Valerolactone 3103 0.14 Gamma-Octalactone 2796 0.61 Gamma-Butyrolactone 3291 ^0.68 Gamma-Dodecalactone 2400 ^0.27 Gamma-Nonalactone 2781 ^0.21 2-Nonen-4-olide 0.30 Lactones (10) 4.03 p-Cresol 2337 0.09 Phenols (1) 0.09 2,5-Dimethylpyrazine ^p 3272 ^0.84 2,6-Dimethylpyrazine ^p 3273 ^0.13 2-Ethylpyrazine ^p 3281 ^0.06 2,3-Dimethylpyrazine ^p 3271 ^0.05 2,3,5-Trimethylpyrazine ^p 3244 ^0.36 3-Ethyl-2,5-dimethylpyrazine ^p 3149 ^0.37-Methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine ^{p 0.09} 2,3-Diethyl-5-methylpyrazine 3336 0.71 2,5-Dimethyl-3-(3-methylbutyl)pyrazine 0.61 2-Ethyl-3,5-dimethylpyrazine 3150 ^1.10 2-Ethyl-5-methylpyrazine 3154 ^0.13 2-Ethyl-6-methylpyrazine 3919 1.08 3,5-Diethyl-2-methylpyrazine 3916 0.23 3-Isobuty-2,5-Dimethylpyrazine ^0.10 5-Hexyl-2,3-dimethylpyrazine ^0.36 Methylpyrazine 3309 ^0.10 Pyrazines (16) 6.33 2-Ethylpyridine ^{p 0.04} 3-Ethylpyridine ^p 3394 ^0.03 2-Pentylpyridine 3383 ^0.25 2-Isobutyl-3,5-diisopropylpyridine ^0.41 3-Pentylpyridine ^0.13 Pyridines (5) 0.84 2-Acetyl pyrrole^p 3202 ^0.21 Pyrroles (1) 0.21 1-(2-Methylbutyl)pyrrolidine ^{p 0.01} Pyrrolidines (1) ^0.01 2-Phenylthiophene ^0.29 Sulfurs (1) 0.29 Limonene ^p 2633 ^0.05 Terpenoids (1) 0.05 Total volatiles (95) 39.96 p: this compound is calculated from polar column (DB-Wax); and other compounds are calculated from apolar column (DB-1MS). Example D Preparation of Roast Chicken Ingredient [0104] In Example D, 100 g of chicken breast was minced. Then, the minced chicken breast was mixed with 1.5 g of flavoryzme and 1.5 g of protamex of food grade. Next, the mixture was heated at 60 ℃ for 60 min, then deactivated at 90 ℃ for 15 min to form chicken hydrolysate. The chicken hydrolysate was then dried using a spray dryer with the inlet air temperature of 180 ℃ and the outlet air temperature of 90 ℃. Next, 130 g of chicken fat was fried at 150 ℃ for 25 min. Then 26 g of the dried chicken hydrolysate was added to the chicken fat, and fried for another 5 min. Next, the mixture of the chicken fat and the chicken hydrolysate was homogenized using a colloid mill to produce the emulsion droplets with a size distribution of 2- 40 µm. Contents of the roast chicken ingredient prepared according to Example D are shown in the below tables. Table 4 Fatty Acids In Roast Chicken Ingredient Fatty acids Conc. (mg/g) Caprylic acid 0.08 Pelargonic acid 0.06 Capric acid 0.15 Lauric acid 0.28 Myristic acid 5.25 Pentadecylic acid 0.67 Palmitic acid 208.87 Palmitoleic acid 46.50 Margaric acid 1.13 Stearic acid 52.93 Oleic acid 342.66 Linoleic acid 177.12 Linolenic acid 9.82 Table 5 Amino Acids In Roast Chicken Ingredient Amino acids Conc. (g/100g) Aspartic acid 0.06 Threonine 0.14 Serine 0.07 Glutamic acid 0.08 Glycine 0.03 Alanine 0.14 Valine 0.24 Methionine 0.13 Isoleucine 0.20 Leucine 0.49 Tyrosine 0.14 Phenylalanine 0.24 Lysine 0.21 Histidine 0.05 Arginine 0.24 Proline 0.03 Trytophan 0.03 Cystine 0.02 Table 6 Volatile Components In Roast Chicken Ingredient Compounds FEMA mg/kg 3-Methylbutanoic acid 3102 0.34 2-Methylbutanoic acid 2695 ^0.54 3-Methylpentanoic acid 3437 ^0.20 Nonanoic acid 2784 ^0.03 Tetradecanoic acid 2764 0.43 Acids (5) 1.55 1-Penten-3-ol ^p 3584 ^0.02 1-Octanol ^p 2800 ^0.11 1_-Nonanol ^p ₂₇₈₉ ^0.04 1-Heptanol 2548 0.24 1-Hexanol 2567 0.21 1-Octen-3-ol 2805 1.10 1-Pentanol 2056 0.39 Alcohols (7) 2.10 2-Methylpropanal ^P 2220 ^2.17 Pentanal ^P 3098 ^0.39 Octanal ^p 2797 ^0.12 (E)-2-Octenal ^p 3215 ^0.13-Propyl-1-cyclopentene-1-carbaldehyde ^{P 0.02} (E)-2-Nonenal ^p 3213 ^trace (2E)-2-Isopropyl-5-methyl-2-hexenal 3406 0.05 (2E,4E)-2,4-Decadienal 3135 0.55 (2E,4Z)-2,4-Decadienal 3135 0.08 (E)-2-Butyl-5-methyl-2-hexenal ^0.11 (E)-2-Decenal 2366 ^0.10 (E)-2-Undecenal 3423 ^0.12 2-Methylbutanal 2691 9.58 3-Methylbutanal 2692 10.81 5-Ethyl-1-cyclopentene-1-carbaldehyde 0.33 Decanal 2362 0.07 Heptanal 2540 0.87 Hexadecanal 0.08 Hexanal 2557 2.90 Nonanal 2782 ^2.15 Aldehydes (20) ^30.62 Hexadecane ^{p 0.04} Eicosane ^{P 0.18} Docosane ^{P 0.20} T_etracosane ^{P 0.25} Hexacosane ^{P 0.18} _Decane ^0.06 Dodecane ^0.15 Octadecane ^0.42 Octane 0.23 Pentadecane 0.06 Tetradecane 0.22 Tridecane 0.06 Undecane 0.08 Alkanes (13) 2.12 Acetamide ^P 4251 ^0.15 Nicotinamide ^0.14 Amides (2) 0.29 Benzyl alcohol ^{P trace} 2-Phenyl-2,4-octadienol ^{P 0.04} (Z)-4-Phenyl-2-butenal ^0.05 2-Phenyl-2-butenal 3224 ^0.19 2-Phenyl-2-heptenal ^0.09 2-Phenyl-2-propenal 0.13 5-Methyl-2-phenyl-(E)-2-hexenal 3199 0.35 Benzaldehyde 2127 0.28 (2E)-4-methyl-2-phenyl-2-pentenal 0.08 Phenylacetaldehyde 2874 0.51 Aromatics (10) 1.73 2,3-Butanediol isomer 1 3.62 2,3-Butanediol isomer 2 ^3.05 Dialcohols (2) ^6.67 (E, E)-3,5-Octadien-2-one 4008 ^0.14 2,3-Octanedione 4060 0.11 Diketones (2) 0.25 Cyclo(Ala-Pro) 0.66 Cyclo(Ile-Pro) 0.41 Cyclo(Leu-Pro) 0.55 Diketopiperazines (3) 1.61 (2Z)-2-(2-Pentenyl)furan ^{p 0.01} 2_{-Furanylmethanol} ^p ₂₄₉₁ ^0.14 2-Acetylfuran 3163 ^0.03 2-Pentylfuran 3317 ^0.91 Furaneol 3174 ^1.82 Furans (5) 2.91 Indole 2593 0.14 Indoles (1) 0.14 3-Hydroxy-2-butanone ^P 2008 ^0.10 3-Hydroxy-2-pentanone ^P 3550 ^0.12 (E)-3-Octen-2-one 3416 ^0.43 2-Decanone 4271 ^0.08 2-Heptadecanone 0.03 2-Heptanone 2544 0.25 2-Nonanone 2785 0.19 2-Octanone 2802 0.18 3-Ethylcyclopentanone 0.93 Nussol 2700 1.31 Ketones (10) 3.62 1-Methyl-2-pyrrolidinone ^{p 0.78} 2-Piperidinone ^{P 0.15} Lactams (1) 0.93 gamma-Hexalactone ^p 2556 ^0.04 l_{-Pantoyl lactone} ^{P 0.42} (Z)-6-Dodecen-4-olide 3780 0.01 gamma-Nonalactone 2781 0.04 delta-Decalactone 2361 0.09 gamma-Butyrolactone 3291 1.29 2-Nonen-4-olide 0.23 Pantolactone 1.33 Lactones (8) 3.46 p_-Cresol ^P ₂₃₃₇ ^0.03 2-Methoxy-4-vinylphenol 2675 0.03 Phenols (2) 0.06,3-Dihydro-5-hydroxy-6-methyl-4(4H)-pyranone 0.30 5-Hydroxy-5,6-dihydromaltol 0.15 Pyranones (2) 0.45 2,5-Dimethylpyrazine ^p 3272 ^1.64 2,6-Dimethylpyrazine ^p 3273 ^0.19 2-Ethylpyrazine ^p 3281 ^0.11 2,3,5-Trimethylpyrazine ^p 3244 ^0.86 2_{,6-Diethylpyrazine} ^{p 0.06} 3-Ethyl-2,5-dimethylpyrazine ^P 3149 ^0.65 2,3-Dimethyl-5-ethylpyrazine ^p 4434 ^0.09 Tetramethylpyrazine ^P 3237 ^0.03 2-Methyl-6-vinylpyrazine ^{P 0.11} 2-Isoamyl-6-methylpyrazine ^{p 0.11} 2,3-Diethyl-5-methylpyrazine 3336 0.23 2,3-Dimethylpyrazine 3271 0.15 2-Acetyl-5-methylpyrazine 3964 ^0.11 2-Ethenyl-3,5-dimethylpyrazine 0.13 2-Ethyl-3,5,6-trimethylpyrazine 0.10 2-Ethyl-3,5-dimethylpyrazine 3150 ^1.39 2-Ethyl-5-methylpyrazine 3154 ^0.55 2-Ethyl-6-methylpyrazine 3919 ^1.59 2-Methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine 0.28 3,5-Diethyl-2-methylpyrazine 3916 0.16 3-Isobutyl-2,5-dimethylpyrazine 0.07 5-Ethyl-2,3-dimethylpyrazine 4434 0.46 Corylone pyrazine 3306 0.11 Methylpyrazine 3309 1.51 2-(2'-Furyl)-6-methylpyrazine 0.43 Pyrazines (25) ^11.09 3_{-Ethylpyridine} ^P ₃₃₉₄ ^0.01 2-Pentylpyridine 3383 0.24 Pyridines (2) 0.26 2-Acetylpyrrole 3202 0.18 2-Formyl-5-methylpyrrole 0.09 Pyrroles (2) 0.27 2-Acetylthiazole ^p 3328 ^0.70 3-Methyl-2-thiophenecarbaldehyde ^0.22 3-Phenylthiophene 0.04 Dimethyl sulfone 3.09 Methional 2747 0.68 Sulfurs (5) 4.75 Eucalyptol ^P 2465 ^trace Limonene 2633 ^0.12 Terpenoids (2) ^0.12 4-Acetyl-2-methylpyrimidine ^p 3654 ^0.07 Pyrimidines (1) 0.07 Total volatiles (132) 75.11 p: this compound is calculated from polar column (DB-Wax); and other compounds are calculated from apolar column (DB-1MS). Example E Preparation of Roast Pork Ingredient [0105] In Example E, 100 g of lean pork was minced. Then, the minced lean pork was mixed with 1.5 g of flavoryzme and 1.5 g of protamex of food grade. Next, the mixture is heated at 60 ℃ for 60 min, then deactivated at 90 ℃ for 15 min to form pork hydrolysate. The pork hydrolysate was then dried using a spray dryer with the inlet air temperature of 180 ℃ and the outlet air temperature of 90 ℃. Next, 130 g of lard was fried at 150 ℃ for 25 min. Then 26 g of the pork hydrolysate was added to the lard, and fried for another 5 min. Next, the mixture of the lard and the pork hydrolysate was homogenized using a colloid mill to produce the emulsion droplets with a size distribution of 2-40 µm. Contents of the roast pork ingredient prepared according to Example E are shown in the below tables. [0106] Sensory evaluation of the flavor, taste, and mouthfeel perception of different examples has been performed with a group of panelists. This evaluation asks the panelists to describe flavor, taste, and mouthfeel perception of each example with respect to natural counterpart. Sensory evaluation is performed over 1% clean label soup prepared using the meal flavor ingredient according to each example. The perception of the panel to each example has been shown in the below Table 7. Table 7 Sensory Evaluation Samples Flavorist Evaluation Example A toasted, dark meat, meat paste, tallowy, beefy Example D juicy, salty aftertaste, natural profile, roasted, skinny, balanced, good mouthfeel Example E slightly roasted skin pork [0107] Although embodiments of the invention have been described with reference to several elements, any element described in the embodiments described herein are exemplary and can be omitted, substituted, added, combined, or rearranged as applicable to form new embodiments. A skilled person, upon reading the present specification, would recognize that such additional embodiments are effectively disclosed herein. For example, it should be understood that the method steps described herein are exemplary, and upon reading the present disclosure, a skilled person would understand that one or more method steps described herein can be combined, omitted, re-ordered, or substituted. [0108] As used herein, examples of “about” and “approximately” include a specified value or characteristic to within plus or minus 15, 10, 5, 4, 3, 2, or 1% of the specified value or characteristic. As used herein, examples using the term “between” include end points. For example, a range between 1 and 5 include 1 and 5 along with all other values greater than 1 and less than 5. [0109] While this invention has been particularly shown and described with reference to preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention. The inventors expect skilled artisans to employ such variations as appropriate, and the inventors intend the invention to be practiced otherwise than as specifically described herein. Accordingly, this invention includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or otherwise clearly contradicted by context.

Claims

WHAT IS CLAIMED IS: 1. A process for preparing a meat flavoring composition, comprising: hydrolyzing 100 parts by weight of animal meat with 0.5 – 5 parts by weight of a proteinase at a first temperature of 30 to 95℃ for a first period of time, forming a hydrolysate; mixing the hydrolysate with 100 to 180 parts by weight of animal fat, forming a hydrolysate mixture; heating the hydrolysate mixture at a second temperature of 130 to 210℃ for a second period of time, forming a heated hydrolysate mixture; and homogenizing the heated hydrolysate mixture.

2. The process of claim 1, further comprising, before mixing the hydrolysate with the animal fat, drying the hydrolysate to have a moisture content less than 5 %.

3. The process of claim 1, further comprising, before mixing the hydrolysate with the animal fat, deactivating the hydrolysate at a third temperature of 80 to 110 ℃ for a third period of time, forming a deactivated hydrolysate.

4. The process of claim 3, wherein the third period of time comprises 8 - 20 min, preferably 10 - 18 min, more preferably 15 min.

5. The process of claim 1, further comprising, before mixing the hydrolysate with the animal fat, preheating the animal fat at the second temperature for a fourth period of time.

6. The process of claim 5, wherein the fourth period of time comprises 20 – 25 min, and the second period of time comprises 5 – 10 min.

7. The process of claim 1, wherein the second period of time comprises 5 – 45 min, preferably 10 – 35 min, more preferably 15 – 30 min.

8. The process of claim 1, wherein the first period of time comprises 30 – 240 min, preferably 35 – 150 min, more preferably 40 – 120 min, more preferably 45 – 90 min, and more preferably 60 min.

9. The process of claim 1, wherein the first temperature comprises preferably 40 to 85℃, more preferably 50 to 70℃, and more preferably 55 to 65 ℃.

10. The process of claim 1, wherein the second temperature comprises preferably 140 - 180℃, and more preferably 150 - 170℃.

11. The process of claim 1, wherein the animal fat is present in an amount of 120 - 160 parts by weight, and more preferably 130 - 150 parts by weight.

12. The process of claim 1, wherein the proteinase is present in an amount of 0.8 - 4 parts by weight, more preferably 1.0 - 3.0 parts by weight.

13. A meat flavoring composition prepared according to any of claims 1-12.

14. A meat flavoring composition, comprising: fatty acids, amino acids, and volatile compounds, wherein the fatty acids are selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid; the amino acids are selected from the group consisting of: glutamic acid, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, and cystine; and the volatile compounds are selected from the group consisting of: 3- methylbutanoic acid, 3-methylbutanal, 2-methylbutanal, cyclo(ala-pro), cyclo(leu-pro), 2- pentylfuran, gamma-octalactone, gamma-dodecalactone, gamma-nonalactone, p-cresol, 2,5- dimethylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5- methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 3,5-diethyl-2- methylpyrazine.

15. A meat flavoring composition, comprising: fatty acids, amino acids, and volatile compounds, wherein the fatty acids are selected from the group consisting of: myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, the amino acids are selected from the group consisting of: threonine, glutamic acid, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, and cystine; and the volatile compounds are selected from the group consisting of: 3- methylbutanoic acid, (2E,4E)-2,4-decadienal, (E)-2-decenal, (E)-2-undecenal, 2-methylbutanal, 3-methylbutanal, nonanal, cyclo(ala-pro), cyclo(leu-pro), Furaneol, indole, gamma-nonalactone, delta-decalactone, p-cresol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5- dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-5- methylpyrazine, 2-ethyl-6-methylpyrazine, 2-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine, 3,5- diethyl-2-methylpyrazine, and 2-acetylthiazole, and methional.