WO2023032659A1 - Meat-like flavor imparting agent, use of tomato-flavored oil to impart meat-like flavor, method for imparting meat-like flavor to food, and method for producing meat-like flavor imparting agent - Google Patents

Meat-like flavor imparting agent, use of tomato-flavored oil to impart meat-like flavor, method for imparting meat-like flavor to food, and method for producing meat-like flavor imparting agent Download PDF

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Publication number
WO2023032659A1
WO2023032659A1 PCT/JP2022/030971 JP2022030971W WO2023032659A1 WO 2023032659 A1 WO2023032659 A1 WO 2023032659A1 JP 2022030971 W JP2022030971 W JP 2022030971W WO 2023032659 A1 WO2023032659 A1 WO 2023032659A1
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Prior art keywords
meat
flavor
tomato
oil
food
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PCT/JP2022/030971
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French (fr)
Japanese (ja)
Inventor
敬之 奈須
淑子 奈良
千恵 本池
美香 西脇
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株式会社Ｊ－オイルミルズ
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Publication of WO2023032659A1 publication Critical patent/WO2023032659A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

Definitions

  • the present invention relates to technology for imparting a meat-like flavor to foods.
  • Patent Document 1 describes a heat-cooked meat-like flavor-imparting or enhancing agent using (Z)-8-pentadesenal, which has been detected as a volatile component in cucumbers. ing.
  • Patent Document 2 describes a) 0.1% to 1% (w/v) heme-containing protein, and b) glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate. , maltose, galactose, and mixtures of two or more thereof; and c) cysteine, cystine, selenocysteine, thiamine, and mixtures of two or more thereof.
  • a food product is described which comprises a selected compound and d) one or more plant proteins and which, when cooked, replicates the taste of meat products.
  • Patent Document 3 relates to a technique for improving the flavor of a vegetable protein-containing composition. Masking an unpleasant odor derived from protein (protein odor) is described (eg, paragraph 0015).
  • an object of the present invention is to provide an excellent material capable of imparting a meat-like flavor to foods.
  • the present inventors have made intensive studies to achieve the above object, and have found that tomato-flavored oil has the effect of imparting a meat-like flavor to foods, and have completed the present invention.
  • the present invention provides a meat-like flavor-imparting agent containing, as an active ingredient, a tomato-flavored oil imparted with a flavor produced by a heating reaction between a tomato-derived raw material and an edible oil. It is.
  • the present invention provides the use of a tomato flavored oil imparted with a flavor produced by a heating reaction between a tomato-derived raw material and an edible oil for imparting a meat-like flavor. It is.
  • the present invention provides a meat-like flavoring method for imparting a meat-like flavor to a food product by adding to the food product a tomato-flavored oil imparted with a flavor generated by a heating reaction between a tomato-derived raw material and an edible oil. It provides a method of giving.
  • the tomato flavored oil is contained in the food in an amount of 0.01% by mass or more and 10% by mass or less.
  • the food is preferably a meat-like processed food or a processed meat food that does not contain meat raw materials.
  • the present invention provides a method for producing a meat-like flavor imparting agent including the following steps. (1) Step of mixing edible fat and tomato-derived raw material to obtain a mixture (2) Step of heating the mixture to reach a temperature of 60° C. or more and 180° C. or less (3) Solid-liquid separation of the heated mixture, Process of recovering the liquid part
  • the mixture after the mixture reaches a temperature of 60° C. or higher and 180° C. or lower, the mixture is treated at the temperature for 20 minutes or longer and 150 minutes or shorter, and then the mixture is solid-liquid separated to recover the liquid portion. is preferred.
  • the present invention uses a tomato-flavored oil imparted with a flavor generated by a heating reaction between a tomato-derived material and an edible oil for imparting a meat-like flavor.
  • the above-mentioned tomato-derived raw material may be any raw material that produces a flavor by a heat reaction with edible fats and oils, and may be, for example, edible parts of tomatoes (for example, fruits) or processed products thereof.
  • tomato juice, tomato mix juice, tomato puree, tomato paste, concentrated tomato which are defined as processed tomato products by the Japanese Agricultural Standards (JAS).
  • tomato ketchup, tomato sauce, solid tomatoes, and the like are defined as processed tomato products by the Japanese Agricultural Standards (JAS).
  • the edible oil normal edible oil can be appropriately adopted.
  • fractionated oils medium melting point fractionated oil of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.
  • transesterified oils processed oils such as hydrogenated oils, and the like.
  • One type of fat may be used alone, or two or more types may be used in combination.
  • the tomato-flavored oil used in the present invention can be prepared, for example, as follows. (1) Step 1: Mix edible fat and tomato-derived raw material to obtain a mixture (2) Step 2: Heat the mixture to reach a temperature of 60 ° C or higher and 180 ° C or lower (3) Step 3: The temperature reached Solid-liquid separation of the mixture and recovery of the liquid part
  • the tomato-derived raw material to be mixed with the edible oil may be in any form, such as liquid, paste, semi-solid, solid, or a mixture of two or more of these.
  • processed tomato products such as tomato puree specified by the Japanese Agricultural Standards (JAS) can be used.
  • JS Japanese Agricultural Standards
  • 80% by mass or more is particularly preferable, and 90% by mass or more is most preferable.
  • a tomato-derived raw material having a water content of 99.9% by mass or less, and 90% by mass. The following are more preferable, those of 80% by mass or less are even more preferable, those of 70% by mass or less are particularly preferable, and those of 60% by mass or less are most preferable.
  • the edible oil and fat to be mixed with the tomato-derived raw material preferably has a rising melting point of less than 0°C.
  • the elevated melting point can be measured according to the Standard Fat Analysis Test Method 2.2.4.2-1996.
  • step 1 it is preferable to add and mix 5 parts by mass or more and 40 parts by mass or less of tomato-derived raw materials in terms of dry matter with respect to 100 parts by mass of edible oil.
  • the amount to be added and mixed with respect to 100 parts by mass of edible oil and fat is preferably in the range of 6 parts by mass to 35 parts by mass, more preferably in the range of 7 parts by mass to 30 parts by mass, and even more preferably. may be in the range of 8 parts by mass to 25 parts by mass, particularly preferably in the range of 9 parts by mass to 25 parts by mass, and most preferably in the range of 10 parts by mass to 20 parts by mass. good.
  • step 2 above the mixture of edible oil and tomato-derived raw material is heated to reach a temperature of 60°C or higher and 180°C or lower.
  • the temperature reached is preferably in the range of 65° C. or higher and 170° C. or lower, more preferably in the range of 70° C. or higher and 160° C. or lower, and even more preferably in the range of 75° C. or higher and 150° C. or lower. more preferably 80° C. or higher and 140° C. or lower, and most preferably 85° C. or higher and 130° C. or lower.
  • the temperature it is preferable to treat for a predetermined time after reaching the temperature.
  • the treatment time after reaching the temperature is preferably 25 minutes or more and 140 minutes or less, more preferably 30 minutes or more and 130 minutes or less, and even more preferably 35 minutes or more and 120 minutes or less. , particularly preferably 40 minutes or more and 110 minutes or less, and most preferably 45 minutes or more and 100 minutes or less.
  • heating may be performed by conventional methods, such as electric heating, direct flame burner, electromagnetic induction heating, microwave, steam, and hot air heating means provided in a container such as a kettle. .
  • heat treatment by reflux, evaporation, or the like may be used.
  • a container equipped with stirring blades may also be used for the purpose of mixing the edible oil and the tomato-derived raw material or stirring the mixture.
  • reflux heating may be performed during the heating reaction.
  • the volatile components and water-soluble components of the tomato-derived raw material can be effectively retained in the heating reaction system, so that the heating reaction with the edible oil can be performed more reliably.
  • the heated mixture is solid-liquid separated and the liquid portion is recovered.
  • the means include, but are not limited to, filtration separation, static separation, centrifugation, and the like. Filtration separation is preferred.
  • a meat-like flavor is imparted using the tomato-flavored oil that can be prepared as described above.
  • imparting a "meat-like flavor” means that a meat-free food can be imparted with a meat-like flavor.
  • Foods to which the present invention is applied may be, for example, meat-like processed foods that do not contain meat ingredients.
  • the animal meat-like processed food is obtained by substituting the animal meat raw material in the animal meat processed food, which usually contains the animal meat raw material, with a vegetable protein such as soybean protein. That is, for example, meat fillings such as hamburgers, meatballs, meat balls, sausages, steamed dumplings, dumplings, cutlets, mince cutlets, chicken nuggets, meat buns, Chinese buns, etc., which are obtained by replacing livestock raw materials with raw materials other than livestock meat raw materials. be done.
  • the food to which the present invention is applied may be, for example, a meat processed food containing livestock meat raw materials.
  • meat processed foods include meat fillings such as hamburgers, meatballs, meatballs, sausages, steamed dumplings, dumplings, cutlets, minced meat cutlets, chicken nuggets, meat buns, Chinese buns, and the like, as well as meat-like processed foods.
  • meat fillings such as hamburgers, meatballs, meatballs, sausages, steamed dumplings, dumplings, cutlets, minced meat cutlets, chicken nuggets, meat buns, Chinese buns, and the like, as well as meat-like processed foods.
  • vegetable protein such as soybean protein
  • the tomato-flavored oil should be contained in the food, thereby imparting a good meat-like flavor to the food. That is, after cooking, processing, manufacturing, or the like of various foods, by adding, mixing, coating, dissolving, dispersing, emulsifying, or the like, and incorporating them into the foods, a meat-like flavor can be imparted to the foods.
  • cooking oil such as loosening oil, rice cooking oil, frying oil and frying oil in cooking, processing or manufacturing of various foods
  • mold release oil such as box oil and baking oil
  • oil for kneading injection
  • a seasoning oil such as oil and finishing oil
  • processed tomato products such as tomato puree and tomato paste, and other processed vegetable products such as vegetable puree and vegetable paste may be included together with the tomato flavored oil.
  • processed tomato products such as tomato puree and tomato paste, and other processed vegetable products such as vegetable puree and vegetable paste may be included together with the tomato flavored oil.
  • the tomato-flavored oil may be used as it is in its prepared form, or may be used in the form of an oil-and-fat composition containing it.
  • an oil-and-fat composition containing it.
  • edible oils and fats, excipients, adjuvants, emulsifiers, pH adjusters, fragrances, seasonings, etc. are arbitrarily blended as needed, and the liquid, powder, or It may be made into an oil-and-fat composition in any form such as a paste and added to food.
  • it may be prepared as liquid fat, margarine, fat spread, shortening, powdered fat, etc., which are mainly composed of fat components, or solutions, powders, gels, granules, etc.
  • powdering an auxiliary agent such as corn syrup may be used, and an emulsifier may be added to prepare an emulsified raw material, which may then be powdered.
  • Powderization means include spray drying, freeze drying, and the like.
  • the same edible oil-and-fat as those listed above as the edible oil-and-fat that can be used for the preparation of the tomato-flavored oil can be used.
  • fractionated oils medium melting point fractionated oil of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.
  • transesterified oils processed oils such as hydrogenated oils, and the like.
  • One type of fat may be used alone, or two or more types may be used in combination.
  • auxiliary agents include antioxidants, antifoaming agents, emulsifiers, fragrances, flavor imparting agents, pigments, physiologically active substances, and the like. Specific examples include ascorbic acid fatty acid ester, lignan, coenzyme Q, ⁇ -oryzanol, tocopherol, silicone and the like.
  • the content of the tomato-flavored oil contained in the food may be appropriately set according to the type of food to be applied and the degree of imparting the desired meat-like flavor.
  • 0.01% by mass or more and 10% by mass or less of tomato flavored oil may be contained in the food.
  • the content of tomato flavor oil may be preferably in the range of 0.05% by mass or more and 9.5% by mass or less, more preferably in the range of 0.1% by mass or more and 9% by mass or less, Even more preferably, it may be in the range of 0.5% by mass or more and 8.5% by mass or less, particularly preferably in the range of 1% by mass or more and 8% by mass or less, and most preferably 3% by mass or more. It may be in the range of 7.5% by mass or less.
  • whether or not the edible composition to which the present invention is applied was imparted with a meat-like flavor was prepared in the same manner as the one prepared with the addition of the tomato-flavored oil and the one without the addition.
  • Objects can be evaluated objectively by subjecting them to a sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so that there is no preference bias for the population. .
  • compositions to which the present invention can be applied is not limited to human use, and can also be applied to feeds and feeds for animals.
  • Tomato flavored oil was prepared as follows. (1) Corn oil (AJINOMOTO germ no megumi corn oil, manufactured by J-Oil Mills Co., Ltd.) and tomato paste (Chilean tomato paste HB28-30, manufactured by Dan Foods Co., Ltd.) were put into a flask (2) Heated and stirred. (3) When the predetermined reaction temperature was reached, the mixture was refluxed for a predetermined time. (4) After the reaction was completed, the mixture was cooled. (5) Paper filtration was performed to collect the liquid portion.
  • Corn oil AJINOMOTO germ no megumi corn oil, manufactured by J-Oil Mills Co., Ltd.
  • tomato paste Choilean tomato paste HB28-30, manufactured by Dan Foods Co., Ltd.
  • Table 1 shows the raw material blends and heating reaction conditions for the various tomato flavored oils prepared.
  • the prepared plant-derived hamburgers were evaluated for meat-like flavor and soybean odor based on the evaluation criteria shown below.
  • Table 3 shows the scores evaluated by four expert panelists and their average values.
  • ⁇ Test Example 2> Using the tomato-flavored oil of Preparation Example 1, a hamburger using ground beef and pork with the formulation shown in Table 4 was prepared as follows. (1) Water was added to soy protein (2) Minced beef and pork and salt were mixed (3) The soy protein watered in (1) and other ingredients were added to (2) and mixed (4) ) Molded and baked in a frying pan at approximately 180°C for 2 minutes 30 seconds per side
  • the meat-like flavor of the prepared hamburgers using the ground beef and pork was evaluated based on the evaluation criteria shown below.
  • Table 5 shows the scores evaluated by four expert panelists and their average values.

Abstract

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

Description

肉様風味付与剤、トマト風味油の肉様風味付与のための使用、食品への肉様風味の付与方法、及び肉様風味付与剤の製造方法Meat-like flavor imparting agent, use of tomato flavor oil for imparting meat-like flavor, method for imparting meat-like flavor to food, and method for producing meat-like flavor imparting agent
　本発明は、食品に肉様風味を付与する技術に関する。 The present invention relates to technology for imparting a meat-like flavor to foods.
　近年、宗教上の理由から特定種の畜肉を食することを忌避する人や、あるいは健康志向の高まりから肉食を控えたりする人が増える傾向にある。大豆原料により、畜肉を使用しないハンバーグなども開発されている。一方で、そのような植物性食品には肉様風味に乏しいという問題がある。 In recent years, there has been an increasing trend in the number of people who avoid eating certain types of livestock meat for religious reasons, or refrain from eating meat due to growing health consciousness. Using soybeans as a raw material, hamburger steaks that do not use livestock meat have also been developed. On the other hand, such plant foods have a problem of poor meat-like flavor.
　食品に肉様風味を付与する技術に関し、例えば、特許文献１には、キュウリから揮発性成分として検出された（Ｚ）－８－ペンタデセナールを用いる、加熱調理肉様香味付与乃至増強剤が記載されている。 Regarding techniques for imparting a meat-like flavor to foods, for example, Patent Document 1 describes a heat-cooked meat-like flavor-imparting or enhancing agent using (Z)-8-pentadesenal, which has been detected as a volatile component in cucumbers. ing.
　また、例えば、特許文献２には、ａ）０．１％～１％（ｗ／ｖ）のヘム含有タンパク質と、ｂ）グルコース、リボース、フルクトース、ラクトース、キシロース、アラビノース、グルコース－６－リン酸、マルトース、ガラクトース、およびこれらの２種以上の混合物から選択される、糖、糖アルコール、糖酸または糖誘導体と、ｃ）システイン、シスチン、セレノシステイン、チアミン、およびこれらの２種以上の混合物から選択される化合物と、ｄ）１種または複数種の植物タンパク質とを含み、調理されると、肉製品の食味を再現する食品が記載されている。 Further, for example, Patent Document 2 describes a) 0.1% to 1% (w/v) heme-containing protein, and b) glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate. , maltose, galactose, and mixtures of two or more thereof; and c) cysteine, cystine, selenocysteine, thiamine, and mixtures of two or more thereof. A food product is described which comprises a selected compound and d) one or more plant proteins and which, when cooked, replicates the taste of meat products.
　一方、例えば、特許文献３には、植物性タンパク含有組成物の香味を改善する技術に関し、加熱処理して調製されたトマト加工物を用いることで、トマト特有の素材臭を抑えながら、植物性タンパクに由来する不快臭（タンパク臭）をマスキングすることが記載されている（例えば、段落００１５）。 On the other hand, for example, Patent Document 3 relates to a technique for improving the flavor of a vegetable protein-containing composition. Masking an unpleasant odor derived from protein (protein odor) is described (eg, paragraph 0015).
特許第５８６８８１１号公報Japanese Patent No. 5868811 特許第６５５３５１６号公報Japanese Patent No. 6553516 特開２０１９－７１８５１号公報JP 2019-71851 A
　しかしながら、近年、消費者の食への関心はますます高くなっており、肉様風味を付与することができる素材のより一層の開発が望まれている。 However, in recent years, consumers have become more and more interested in food, and further development of ingredients that can impart a meat-like flavor is desired.
　よって、本発明の目的は、食品に肉様の風味を付与することのできる優れた素材を提供することにある。 Therefore, an object of the present invention is to provide an excellent material capable of imparting a meat-like flavor to foods.
　本発明者らは、上記目的を達成するため鋭意研究し、トマト風味油には食品に肉様の風味を付与する作用効果があることを見出し、本発明を完成するに至った。 The present inventors have made intensive studies to achieve the above object, and have found that tomato-flavored oil has the effect of imparting a meat-like flavor to foods, and have completed the present invention.
　すなわち、本発明の第１の観点によれば、本発明は、トマト由来原料と食用油脂との加熱反応によって生じる風味が付与されたトマト風味油を有効成分とする肉様風味付与剤を提供するものである。 That is, according to the first aspect of the present invention, the present invention provides a meat-like flavor-imparting agent containing, as an active ingredient, a tomato-flavored oil imparted with a flavor produced by a heating reaction between a tomato-derived raw material and an edible oil. It is.
　また、本発明の第２の観点によれば、本発明は、トマト由来原料と食用油脂との加熱反応によって生じる風味が付与されたトマト風味油の、肉様風味付与のための使用を提供するものである。 Further, according to a second aspect of the present invention, the present invention provides the use of a tomato flavored oil imparted with a flavor produced by a heating reaction between a tomato-derived raw material and an edible oil for imparting a meat-like flavor. It is.
　また、本発明の第３の観点によれば、本発明は、トマト由来原料と食用油脂との加熱反応によって生じる風味が付与されたトマト風味油を食品に含有せしめる、食品への肉様風味の付与方法を提供するものである。 In addition, according to the third aspect of the present invention, the present invention provides a meat-like flavoring method for imparting a meat-like flavor to a food product by adding to the food product a tomato-flavored oil imparted with a flavor generated by a heating reaction between a tomato-derived raw material and an edible oil. It provides a method of giving.
　上記第３の観点においては、前記トマト風味油を前記食品に０．０１質量％以上１０質量％以下含有せしめることが好ましい。 In the third aspect, it is preferable that the tomato flavored oil is contained in the food in an amount of 0.01% by mass or more and 10% by mass or less.
　また、上記第３の観点においては、前記食品は、畜肉原料を含まない畜肉様加工食品又は畜肉加工食品であることが好ましい。 In addition, in the third aspect, the food is preferably a meat-like processed food or a processed meat food that does not contain meat raw materials.
　また、本発明の第４の観点によれば、本発明は、下記工程を含む肉様風味付与剤の製造方法を提供するものである。
（１）食用油脂とトマト由来原料を混合して混合物を得る工程
（２）前記混合物を加熱し６０℃以上１８０℃以下に達温させる工程
（３）前記達温した混合物を固液分離し、液部を回収する工程 Moreover, according to a fourth aspect of the present invention, the present invention provides a method for producing a meat-like flavor imparting agent including the following steps.
(1) Step of mixing edible fat and tomato-derived raw material to obtain a mixture (2) Step of heating the mixture to reach a temperature of 60° C. or more and 180° C. or less (3) Solid-liquid separation of the heated mixture, Process of recovering the liquid part
　上記第４の観点においては、前記混合物が６０℃以上１８０℃以下に達温後、該温度下にて２０分間以上１５０分間以下処理した後、該混合物を固液分離し、液部を回収することが好ましい。 In the fourth aspect, after the mixture reaches a temperature of 60° C. or higher and 180° C. or lower, the mixture is treated at the temperature for 20 minutes or longer and 150 minutes or shorter, and then the mixture is solid-liquid separated to recover the liquid portion. is preferred.
　また、上記第４の観点においては、食用油脂１００質量部に対し、トマト由来原料を乾燥物換算で５質量部以上４０質量部以下添加混合することが好ましい。 In addition, in the fourth aspect, it is preferable to add and mix 5 parts by mass or more and 40 parts by mass or less of tomato-derived raw materials in terms of dry matter with respect to 100 parts by mass of edible oil.
　本発明によれば、食品に肉様の風味を付与することのできる優れた素材を提供することができる。 According to the present invention, it is possible to provide an excellent material capable of imparting a meat-like flavor to foods.
　本発明は、トマト由来原料と食用油脂との加熱反応によって生じる風味が付与されたトマト風味油を、肉様風味付与の用途に用いるものである。 The present invention uses a tomato-flavored oil imparted with a flavor generated by a heating reaction between a tomato-derived material and an edible oil for imparting a meat-like flavor.
　上記トマト由来原料としては、食用油脂との加熱反応によって風味を生じさせる原料となるものであればよく、例えば、トマトの可食部（例えば、果実）やその加工物であってよい。トマトの原産国、品種等に特に制限はなく、加工物としては、例えば、日本農林規格（ＪＡＳ）にトマト加工品として規定されているトマトジュース、トマトミックスジュース、トマトピューレー、トマトペースト、濃縮トマト、トマトケチャップ、トマトソース、固形トマトなどを利用し得る。 The above-mentioned tomato-derived raw material may be any raw material that produces a flavor by a heat reaction with edible fats and oils, and may be, for example, edible parts of tomatoes (for example, fruits) or processed products thereof. There are no particular restrictions on the country of origin, variety, etc. of tomatoes, and processed products include, for example, tomato juice, tomato mix juice, tomato puree, tomato paste, concentrated tomato, which are defined as processed tomato products by the Japanese Agricultural Standards (JAS). , tomato ketchup, tomato sauce, solid tomatoes, and the like.
　上記食用油脂としては、通常の食用油脂を適宜採用し得る。例えば、コーン油、菜種油（高オレイン酸タイプを含む）、大豆油（高オレイン酸タイプを含む）、パーム油、パーム核油、オリーブ油、ゴマ油、紅花油、ヒマワリ油（高オレイン酸タイプを含む）、綿実油、米油、えごま油、アマニ油、落花生油、ヤシ油、グレープシード油、カカオ脂等の植物油脂、牛脂、豚脂、鶏脂、乳脂、魚油等の動物油脂、藻類油、中鎖脂肪酸トリグリセリド等が挙げられる。加えて、これらの分別油（パーム油の中融点分別油、パーム油の軟質分別油、パーム油の硬質分別油等）、エステル交換油、水素添加油等の加工油脂などが挙げられる。油脂は、１種類を単品で用いてもよく、あるいは２種類以上が混合されたものを用いてもよい。 As the edible oil, normal edible oil can be appropriately adopted. Corn oil, rapeseed oil (including high oleic type), soybean oil (including high oleic type), palm oil, palm kernel oil, olive oil, sesame oil, safflower oil, sunflower oil (including high oleic type) , cottonseed oil, rice oil, perilla oil, linseed oil, peanut oil, coconut oil, grapeseed oil, vegetable oils such as cacao butter, animal oils such as beef, lard, chicken, milk, fish oil, algae oil, medium chain and fatty acid triglycerides. In addition, these fractionated oils (medium melting point fractionated oil of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), transesterified oils, processed oils such as hydrogenated oils, and the like. One type of fat may be used alone, or two or more types may be used in combination.
　以下では、本発明に用いるトマト風味油の調製方法について、更に詳細に説明する。ただし、本発明の技術的範囲は、以下に説明する調製方法によって何ら限定されるものではない。 The method for preparing the tomato-flavored oil used in the present invention will be described in more detail below. However, the technical scope of the present invention is by no means limited by the preparation method described below.
　本発明に用いるトマト風味油は、例えば、以下のようにして調製し得る。
　（１）工程１：食用油脂とトマト由来原料を混合して混合物を得る
　（２）工程２：前記混合物を加熱し６０℃以上１８０℃以下に達温させる
　（３）工程３：前記達温した混合物を固液分離し、液部を回収する The tomato-flavored oil used in the present invention can be prepared, for example, as follows.
(1) Step 1: Mix edible fat and tomato-derived raw material to obtain a mixture (2) Step 2: Heat the mixture to reach a temperature of 60 ° C or higher and 180 ° C or lower (3) Step 3: The temperature reached Solid-liquid separation of the mixture and recovery of the liquid part
　上記工程１において、食用油脂と混合されるトマト由来原料は、液状、ペースト状、半固形状、固形状、これらいずれか２種以上の混合状など、いずれの形状のものを用いてもよい。例えば、上述したとおり、日本農林規格（ＪＡＳ）に規定されているトマトピューレーなどのトマト加工品を利用し得る。ただし、トマトに由来する風味を生じさせる観点からは、一定割合以上をトマトが占める原料素材を用いることが好ましい。すなわち、トマト由来原料としては、例えば、トマトに由来する成分の占める割合が５０質量％以上であるものを用いることが好ましく、６０質量％以上のものがより好ましく、７０質量％以上のものが更により好ましく、８０質量％以上のものが特に好ましく、９０質量％以上のものが最も好ましい。また、食用油脂との加熱反応によって風味を効果的に生じさせる観点からは、上記トマト由来原料としては、水分の占める割合が９９．９質量％以下であるものを用いることが好ましく、９０質量％以下のものがより好ましく、８０質量％以下のものが更により好ましく、７０質量％以下のものが特に好ましく、６０質量％以下のものが最も好ましい。 In the above step 1, the tomato-derived raw material to be mixed with the edible oil may be in any form, such as liquid, paste, semi-solid, solid, or a mixture of two or more of these. For example, as described above, processed tomato products such as tomato puree specified by the Japanese Agricultural Standards (JAS) can be used. However, from the viewpoint of producing a flavor derived from tomato, it is preferable to use a raw material in which tomato accounts for a certain proportion or more. That is, as the tomato-derived raw material, for example, it is preferable to use one in which the ratio of tomato-derived components is 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. More preferably, 80% by mass or more is particularly preferable, and 90% by mass or more is most preferable. In addition, from the viewpoint of effectively producing flavor by a heating reaction with edible fats and oils, it is preferable to use a tomato-derived raw material having a water content of 99.9% by mass or less, and 90% by mass. The following are more preferable, those of 80% by mass or less are even more preferable, those of 70% by mass or less are particularly preferable, and those of 60% by mass or less are most preferable.
　また、トマト由来原料と混合される食用油脂は、混合や加熱のための作業性の観点から、上昇融点が０℃未満であることが好ましい。なお、上昇融点の測定は、基準油脂分析試験法２．２．４．２－１９９６に従って測定することができる。 In addition, from the viewpoint of workability for mixing and heating, the edible oil and fat to be mixed with the tomato-derived raw material preferably has a rising melting point of less than 0°C. The elevated melting point can be measured according to the Standard Fat Analysis Test Method 2.2.4.2-1996.
　上記工程１においては、食用油脂１００質量部に対し、トマト由来原料を乾燥物換算で５質量部以上４０質量部以下添加混合することが好ましい。食用油脂１００質量部に対する添加混合量としては、好ましくは６質量部以上３５質量部以下の範囲であってよく、より好ましくは７質量部以上３０質量部以下の範囲であってよく、更により好ましくは８質量部以上２５質量部以下の範囲であってよく、特に好ましくは９質量部以上２５質量部以下の範囲であってよく、最も好ましくは１０質量部以上２０質量部以下の範囲であってよい。上記配合割合でトマト由来原料を添加混合することで、トマト由来原料と食用油脂との加熱反応によって風味をより効果的に生じさせることができる。 In the above step 1, it is preferable to add and mix 5 parts by mass or more and 40 parts by mass or less of tomato-derived raw materials in terms of dry matter with respect to 100 parts by mass of edible oil. The amount to be added and mixed with respect to 100 parts by mass of edible oil and fat is preferably in the range of 6 parts by mass to 35 parts by mass, more preferably in the range of 7 parts by mass to 30 parts by mass, and even more preferably. may be in the range of 8 parts by mass to 25 parts by mass, particularly preferably in the range of 9 parts by mass to 25 parts by mass, and most preferably in the range of 10 parts by mass to 20 parts by mass. good. By adding and mixing the tomato-derived raw material in the above mixing ratio, the flavor can be produced more effectively by the heating reaction between the tomato-derived raw material and the edible oil.
　上記工程２においては、食用油脂とトマト由来原料との混合物を加熱し６０℃以上１８０℃以下に達温させる。その達温温度としては、好ましくは６５℃以上１７０℃以下の範囲であってよく、より好ましくは７０℃以上１６０℃以下の範囲であってよく、更により好ましくは７５℃以上１５０℃以下の範囲であってよく、特に好ましくは８０℃以上１４０℃以下の範囲であってよく、最も好ましくは８５℃以上１３０℃以下の範囲であってよい。上記温度範囲に達温することで、トマト由来原料と食用油脂との加熱反応によって風味をより効果的に生じさせることができる。 In step 2 above, the mixture of edible oil and tomato-derived raw material is heated to reach a temperature of 60°C or higher and 180°C or lower. The temperature reached is preferably in the range of 65° C. or higher and 170° C. or lower, more preferably in the range of 70° C. or higher and 160° C. or lower, and even more preferably in the range of 75° C. or higher and 150° C. or lower. more preferably 80° C. or higher and 140° C. or lower, and most preferably 85° C. or higher and 130° C. or lower. By reaching the above temperature range, the flavor can be produced more effectively by the heating reaction between the tomato-derived raw material and the edible oil.
　上記工程２においては、達温後、所定時間処理することが好ましい。例えば、２０分間以上１５０分間以下処理することが好ましい。達温後の処理時間としては、好ましくは２５分間以上１４０分間以下の範囲であってよく、より好ましくは３０分間以上１３０分間以下の範囲であってよく、更により好ましくは３５分間以上１２０分間以下の範囲であってよく、特に好ましくは４０分間以上１１０分間以下の範囲であってよく、最も好ましくは４５分間以上１００分間以下の範囲であってよい。上記達温後の温度を一定時間維持することで、トマト由来原料と食用油脂との加熱反応によって風味をより効果的に生じさせることができる。 In the above step 2, it is preferable to treat for a predetermined time after reaching the temperature. For example, it is preferable to treat for 20 minutes or more and 150 minutes or less. The treatment time after reaching the temperature is preferably 25 minutes or more and 140 minutes or less, more preferably 30 minutes or more and 130 minutes or less, and even more preferably 35 minutes or more and 120 minutes or less. , particularly preferably 40 minutes or more and 110 minutes or less, and most preferably 45 minutes or more and 100 minutes or less. By maintaining the temperature after reaching the temperature for a certain period of time, the flavor can be more effectively produced by the heating reaction between the tomato-derived raw material and the edible oil.
　なお、原料の混合や攪拌、加熱等の操作は、通常の手段を使用して行うことができる。加熱手段に特に制限はなく、常法により、例えば釜等の容器に備わる電熱式、直火バーナー式、電磁誘導加熱式、マイクロ波式、蒸気式、熱風式の加熱手段などで加熱すればよい。加熱方式としては、還流、蒸散等による加熱処理であってもよい。また、食用油脂とトマト由来原料とを混合したり、あるいは、その混合物を攪拌したりする目的で攪拌羽を備える容器を使用してもよい。 It should be noted that operations such as mixing, stirring, and heating of raw materials can be performed using ordinary means. There is no particular limitation on the heating means, and heating may be performed by conventional methods, such as electric heating, direct flame burner, electromagnetic induction heating, microwave, steam, and hot air heating means provided in a container such as a kettle. . As a heating method, heat treatment by reflux, evaporation, or the like may be used. A container equipped with stirring blades may also be used for the purpose of mixing the edible oil and the tomato-derived raw material or stirring the mixture.
　本発明の限定されない任意の態様においては、上記加熱反応の際には、還流加熱を行ってもよい。これによれば、トマト由来原料の揮発性成分や水溶性成分を効果的に加熱反応系に留めることにより、より確実に食用油脂との加熱反応に処することができる。 In any non-limiting embodiment of the present invention, reflux heating may be performed during the heating reaction. According to this, the volatile components and water-soluble components of the tomato-derived raw material can be effectively retained in the heating reaction system, so that the heating reaction with the edible oil can be performed more reliably.
　上記工程３においては、達温した混合物を固液分離し、液部を回収する。その手段は、限定されないが、例えば、ろ過分離、静置分離、遠心分離などが挙げられる。好ましくはろ過分離である。 In the above step 3, the heated mixture is solid-liquid separated and the liquid portion is recovered. Examples of the means include, but are not limited to, filtration separation, static separation, centrifugation, and the like. Filtration separation is preferred.
　本発明においては、上記のようにして調製され得るトマト風味油を用いて肉様風味を付与する。ここで、「肉様風味」の付与とは、畜肉を含まない食品にも畜肉様の風味を付与できることをいう。また、畜肉が減じられているにもかかわらず、その食品に十分に畜肉様の風味を付与できることをいう。 In the present invention, a meat-like flavor is imparted using the tomato-flavored oil that can be prepared as described above. Here, imparting a "meat-like flavor" means that a meat-free food can be imparted with a meat-like flavor. In addition, it means that the food can be sufficiently imparted with meat-like flavor even though the amount of meat is reduced.
　本発明が適用される食品としては、例えば、畜肉原料を含まない畜肉様加工食品であってよい。具体的には、畜肉様加工食品は、通常は畜肉原料が含まれる畜肉加工食品における畜肉原料を、大豆タンパク質等の植物タンパク質等に置換してなるものである。すなわち、例えば、畜肉原料を畜肉原料以外の原料に置換してなる、ハンバーグ、ミートボール、肉団子、ソーセージ、シュウマイ、餃子、カツ、メンチカツ、チキンナゲット、肉饅頭、中華まん等の畜肉フィリング類などが挙げられる。また、本発明が適用される食品としては、例えば、畜肉原料が含まれる畜肉加工食品であってもよい。畜肉加工食品としては、畜肉様加工食品と同様に、例えば、ハンバーグ、ミートボール、肉団子、ソーセージ、シュウマイ、餃子、カツ、メンチカツ、チキンナゲット、肉饅頭、中華まん等の畜肉フィリング類などが挙げられる。この場合、畜肉原料の一部が、大豆タンパク質等の植物タンパク質等に置換することで、その含有量が通常より減じられてなるものであることが好ましい。 Foods to which the present invention is applied may be, for example, meat-like processed foods that do not contain meat ingredients. Specifically, the animal meat-like processed food is obtained by substituting the animal meat raw material in the animal meat processed food, which usually contains the animal meat raw material, with a vegetable protein such as soybean protein. That is, for example, meat fillings such as hamburgers, meatballs, meat balls, sausages, steamed dumplings, dumplings, cutlets, mince cutlets, chicken nuggets, meat buns, Chinese buns, etc., which are obtained by replacing livestock raw materials with raw materials other than livestock meat raw materials. be done. Moreover, the food to which the present invention is applied may be, for example, a meat processed food containing livestock meat raw materials. Examples of meat processed foods include meat fillings such as hamburgers, meatballs, meatballs, sausages, steamed dumplings, dumplings, cutlets, minced meat cutlets, chicken nuggets, meat buns, Chinese buns, and the like, as well as meat-like processed foods. In this case, it is preferable that part of the livestock meat raw material is replaced with vegetable protein such as soybean protein so that the content thereof is reduced from the usual amount.
　食品に肉様風味を付与するには、上記トマト風味油をその食品に含有せしめればよく、これにより食品に良好な肉様風味を付与することができる。すなわち、各種食品の調理、加工、あるいは製造等の後に、添加、混合、塗布、溶解、分散、乳化等して当該食品に組み込ませることで、肉様風味をその食品に付与することができる。あるいは場合によっては、各種食品の調理、加工、あるいは製造等におけるほぐし油、炊飯油、炒め油及びフライ油等の調理用油、ボックスオイル及び天板油等の離型油、練りこみ油、インジェクション用油及び仕上げ油等の調味用油等として用いることによって、肉様風味をその食品に付与することができる。また、流通や電子レンジ加熱などにおける風味の劣化、消失等が問題となる、冷凍加工食品、冷蔵加工食品、レトルト食品、瓶詰食品、缶詰食品、乾燥食品、弁当等の流通加工食品製品などにも好適に使用され得る。また、トマト風味油を食品に含有せしめる際に、そのトマト風味油とともにトマトピューレーやトマトペースト等のトマト加工品や、その他野菜ピューレーや野菜ペースト等の野菜加工品を含有させてもよい。トマト風味油をトマト加工品等とともに食品に含有させる場合においても、肉様風味をその食品に付与することができる。 In order to impart a meat-like flavor to a food, the tomato-flavored oil should be contained in the food, thereby imparting a good meat-like flavor to the food. That is, after cooking, processing, manufacturing, or the like of various foods, by adding, mixing, coating, dissolving, dispersing, emulsifying, or the like, and incorporating them into the foods, a meat-like flavor can be imparted to the foods. Or depending on the case, cooking oil such as loosening oil, rice cooking oil, frying oil and frying oil in cooking, processing or manufacturing of various foods, mold release oil such as box oil and baking oil, oil for kneading, injection By using it as a seasoning oil such as oil and finishing oil, a meat-like flavor can be imparted to the food. In addition, frozen processed food, refrigerated processed food, retort food, bottled food, canned food, dried food, lunch boxes and other distribution processed food products, etc., where flavor deterioration and loss during distribution and microwave heating are problematic. It can be used preferably. Further, when the tomato flavored oil is included in the food, processed tomato products such as tomato puree and tomato paste, and other processed vegetable products such as vegetable puree and vegetable paste may be included together with the tomato flavored oil. When the tomato-flavored oil is contained in a food together with a processed tomato product or the like, it is possible to impart a meat-like flavor to the food.
　本発明の限定されない任意の態様においては、上記トマト風味油は、その調製された形態のものをそのまま使用してもよく、あるいはこれを含有する油脂組成物の形態にして使用してもよい。具体的には、例えば、必要に応じて任意に食用油脂、賦形剤、補助剤、乳化剤、ｐＨ調整剤、香料、調味料等を配合して、公知の手法により、液体状、粉末状、ペースト状等の任意の形態の油脂組成物となし、これを食品に添加等するようにしてもよい。例えば、油脂成分を主体とした、液体油脂、マーガリン、ファットスプレッド、ショートニング、粉末油脂等に調製されてもよく、あるいは、油脂成分の配合量が少ない溶液状、粉末状、ゲル状、顆粒状等に調製されてもよく、それら形態は任意に採用し得る。また、例えば、粉末化する場合には、コーンシロップ等の補助剤を使用することができ、更に、乳化剤を添加して乳化原料を調製したうえ、これを粉末化してもよい。粉末化の手段としては、スプレードライ、フリーズドライ等が挙げられる。 In any non-limiting embodiment of the present invention, the tomato-flavored oil may be used as it is in its prepared form, or may be used in the form of an oil-and-fat composition containing it. Specifically, for example, edible oils and fats, excipients, adjuvants, emulsifiers, pH adjusters, fragrances, seasonings, etc. are arbitrarily blended as needed, and the liquid, powder, or It may be made into an oil-and-fat composition in any form such as a paste and added to food. For example, it may be prepared as liquid fat, margarine, fat spread, shortening, powdered fat, etc., which are mainly composed of fat components, or solutions, powders, gels, granules, etc. with a small amount of fat components. , and any form can be adopted. Further, for example, in the case of powdering, an auxiliary agent such as corn syrup may be used, and an emulsifier may be added to prepare an emulsified raw material, which may then be powdered. Powderization means include spray drying, freeze drying, and the like.
　上記トマト風味油に併せる食用油脂としては、該トマト風味油の調製に使用し得る食用油脂として上記に挙げたものと同様の食用油脂を用いることができる。例えば、コーン油、菜種油（高オレイン酸タイプを含む）、大豆油（高オレイン酸タイプを含む）、パーム油、パーム核油、オリーブ油、ゴマ油、紅花油、ヒマワリ油（高オレイン酸タイプを含む）、綿実油、米油、えごま油、アマニ油、落花生油、ヤシ油、グレープシード油、カカオ脂等の植物油脂、牛脂、豚脂、鶏脂、乳脂、魚油等の動物油脂、藻類油、中鎖脂肪酸トリグリセリド等が挙げられる。加えて、これらの分別油（パーム油の中融点分別油、パーム油の軟質分別油、パーム油の硬質分別油等）、エステル交換油、水素添加油等の加工油脂などが挙げられる。油脂は、１種類を単品で用いてもよく、あるいは２種類以上が混合されたものを用いてもよい。 As the edible oil combined with the tomato-flavored oil, the same edible oil-and-fat as those listed above as the edible oil-and-fat that can be used for the preparation of the tomato-flavored oil can be used. Corn oil, rapeseed oil (including high oleic type), soybean oil (including high oleic type), palm oil, palm kernel oil, olive oil, sesame oil, safflower oil, sunflower oil (including high oleic type) , cottonseed oil, rice oil, perilla oil, linseed oil, peanut oil, coconut oil, grapeseed oil, vegetable oils such as cacao butter, animal oils such as beef, lard, chicken, milk, fish oil, algae oil, medium chain and fatty acid triglycerides. In addition, these fractionated oils (medium melting point fractionated oil of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), transesterified oils, processed oils such as hydrogenated oils, and the like. One type of fat may be used alone, or two or more types may be used in combination.
　上記油脂組成物には、通常、食用油脂組成物に添加される助剤が、適宜配合されていてもよい。助剤としては、酸化防止剤、消泡剤、乳化剤、香料、風味付与剤、色素、生理活性物質等が挙げられる。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ－オリザノール、トコフェロール、シリコーン等が挙げられる。 Auxiliaries that are usually added to edible oil and fat compositions may be appropriately blended in the oil and fat composition. Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, fragrances, flavor imparting agents, pigments, physiologically active substances, and the like. Specific examples include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.
　食品に含有せしめるトマト風味油の含有量としては、適用する食品の種類や所望する肉様風味の付与の程度により適宜に設定すればよい。典型的に、例えば、トマト風味油を食品に０．０１質量％以上１０質量％以下含有せしめるなどであり得る。トマト風味油の含有量としては、好ましくは０．０５質量％以上９．５質量％以下の範囲であってよく、より好ましくは０．１質量％以上９質量％以下の範囲であってよく、更により好ましくは０．５質量％以上８．５質量％以下の範囲であってよく、特に好ましくは１質量％以上質量％８質量％以下の範囲であってよく、最も好ましくは３質量％以上７．５質量％以下の範囲であってよい。 The content of the tomato-flavored oil contained in the food may be appropriately set according to the type of food to be applied and the degree of imparting the desired meat-like flavor. Typically, for example, 0.01% by mass or more and 10% by mass or less of tomato flavored oil may be contained in the food. The content of tomato flavor oil may be preferably in the range of 0.05% by mass or more and 9.5% by mass or less, more preferably in the range of 0.1% by mass or more and 9% by mass or less, Even more preferably, it may be in the range of 0.5% by mass or more and 8.5% by mass or less, particularly preferably in the range of 1% by mass or more and 8% by mass or less, and most preferably 3% by mass or more. It may be in the range of 7.5% by mass or less.
　本発明の限定されない任意の態様においては、本発明を適用した食用組成物において肉様風味が付与されたかどうかを、上記トマト風味油を添加して調製したものと、添加しないで同様に調製したものとを、官能評価試験、好ましくは、母集団に対して嗜好的偏向がないように選出された複数名のパネラーによる官能評価試験等に供することによって、客観的に評価することが可能である。 In any non-limiting embodiment of the present invention, whether or not the edible composition to which the present invention is applied was imparted with a meat-like flavor was prepared in the same manner as the one prepared with the addition of the tomato-flavored oil and the one without the addition. Objects can be evaluated objectively by subjecting them to a sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so that there is no preference bias for the population. .
　なお、本発明を適用し得る食用組成物の範囲は、ヒト用に限られるものではなく、動物用のエサや飼料等にも適用され得る。 It should be noted that the range of edible compositions to which the present invention can be applied is not limited to human use, and can also be applied to feeds and feeds for animals.
　以下、試験例を挙げて本発明を更に具体的に説明するが、これらの試験例は本発明の範囲を何ら限定するものではない。 Hereinafter, the present invention will be described more specifically with test examples, but these test examples do not limit the scope of the present invention.
　トマト風味油は、以下のようにして調製した。
（１）フラスコ内にコーン油（ＡＪＩＮＯＭＯＴＯ 胚芽の恵みコーン油、株式会社Ｊ－オイルミルズ製）およびトマトペースト（チリ産トマトペーストＨＢ２８－３０、ダンフーズ株式会社製）を投入した
（２）加熱攪拌した
（３）所定の反応温度に達したら、所定時間還流反応した
（４）反応終了後、冷却した
（５）紙ろ過し、液部を回収した Tomato flavored oil was prepared as follows.
(1) Corn oil (AJINOMOTO germ no megumi corn oil, manufactured by J-Oil Mills Co., Ltd.) and tomato paste (Chilean tomato paste HB28-30, manufactured by Dan Foods Co., Ltd.) were put into a flask (2) Heated and stirred. (3) When the predetermined reaction temperature was reached, the mixture was refluxed for a predetermined time. (4) After the reaction was completed, the mixture was cooled. (5) Paper filtration was performed to collect the liquid portion.
　表１には、調製した各種トマト風味油の原料配合と加熱反応の条件を示す。 Table 1 shows the raw material blends and heating reaction conditions for the various tomato flavored oils prepared.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　＜試験例１＞
　調製例１～７のトマト風味油を使用し、表２に記載の配合で植物由来ハンバーグを以下のようにして調製した。
（１）大豆たん白に加水した
（２）すべての材料を混ぜ合わせた
（３）成形して、フライパンにて、片側あたりおよそ１８０℃で１分３０秒間ずつ焼成した <Test Example 1>
Using the tomato-flavored oils of Preparation Examples 1 to 7, plant-derived hamburgers were prepared in the following manner with the formulations shown in Table 2.
(1) Water was added to soy protein (2) All ingredients were mixed (3) Molded and baked in a frying pan at approximately 180°C for 1 minute and 30 seconds per side
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　調製した植物由来ハンバーグについて、下記に示す評価基準に基づいて、肉様風味と大豆臭について評価した。 The prepared plant-derived hamburgers were evaluated for meat-like flavor and soybean odor based on the evaluation criteria shown below.
〔評価基準〕
（肉様風味）
４：対照例１よりも血・肉様風味が非常に強い
３：対照例１よりも血・肉様風味が強い
２：対照例１よりも血・肉様風味がやや強い
１：対照例１と同等
０：対照例１よりも血・肉様風味が弱い 〔Evaluation criteria〕
(meat-like flavor)
4: Very strong blood/meat-like flavor than Control 1 3: Stronger blood/meat-like flavor than Control 1 2: Slightly stronger blood/meat-like flavor than Control 1 1: Control 1 Equivalent to 0: Blood and meat-like flavor is weaker than Control 1
（大豆臭）
４：大豆臭が非常に強い
３：大豆臭が強い
２：大豆臭がやや強い
１：大豆臭が弱い (soybean smell)
4: Very strong soybean odor 3: Strong soybean odor 2: Slightly strong soybean odor 1: Weak soybean odor
　表３には、４名の専門パネラーにより評価した評点とその平均値を示す。 Table 3 shows the scores evaluated by four expert panelists and their average values.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　その結果、大豆原料を使用した植物由来ハンバーグにおいて、トマト風味油を添加することにより、添加しない対照と比較して、肉様風味が付与されることが明らかとなった。また、その大豆原料に由来した大豆臭を抑制する効果も認められた。 As a result, it was found that the addition of tomato-flavored oil imparted a meat-like flavor to plant-derived hamburger steaks using soybean ingredients, compared to the control without the addition of tomato-flavored oil. Moreover, the effect of suppressing the soybean odor derived from the soybean raw material was also recognized.
　＜試験例２＞
　調製例１のトマト風味油を使用し、表４に記載の配合で牛豚合挽肉を使用したハンバーグを以下のようにして調製した。
（１）大豆たん白に加水した
（２）牛豚合挽肉と塩を混ぜ合わせた
（３）（２）に（１）で加水した大豆たん白およびその他の材料を加えて混ぜ合わせた
（４）成形して、フライパンにて、片側あたりおよそ１８０℃で２分３０秒間ずつ焼成した <Test Example 2>
Using the tomato-flavored oil of Preparation Example 1, a hamburger using ground beef and pork with the formulation shown in Table 4 was prepared as follows.
(1) Water was added to soy protein (2) Minced beef and pork and salt were mixed (3) The soy protein watered in (1) and other ingredients were added to (2) and mixed (4) ) Molded and baked in a frying pan at approximately 180°C for 2 minutes 30 seconds per side
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　調製した牛豚合挽肉を使用したハンバーグについて、下記に示す評価基準に基づいて、肉様風味について評価した。 The meat-like flavor of the prepared hamburgers using the ground beef and pork was evaluated based on the evaluation criteria shown below.
〔評価基準〕
（肉様風味）
４：対照例２よりも血・肉様風味が非常に強い
３：対照例２よりも血・肉様風味が強い
２：対照例２よりも血・肉様風味がやや強い
１：対照例２と同等
０：対照例２よりも血・肉様風味が弱い 〔Evaluation criteria〕
(meat-like flavor)
4: Blood/meat-like flavor is much stronger than Control Example 2 3: Blood/meat-like flavor is stronger than Control Example 2 2: Blood/meat-like flavor is slightly stronger than Control Example 2 1: Control Example 2 Equivalent to 0: Blood and meat-like flavor is weaker than Control Example 2
　表５には、４名の専門パネラーにより評価した評点とその平均値を示す。 Table 5 shows the scores evaluated by four expert panelists and their average values.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　その結果、牛豚合挽肉を使用したハンバーグにおいても、トマト風味油を添加することにより、添加しない対照と比較して、肉様風味が付与されることが明らかとなった。 As a result, it was found that the addition of tomato-flavored oil imparted a meat-like flavor to hamburger steaks using minced beef and pork, compared to the control without the addition of tomato-flavored oil.

Claims (8)

  1. 　トマト由来原料と食用油脂との加熱反応によって生じる風味が付与されたトマト風味油を有効成分とする肉様風味付与剤。 A meat-like flavor-imparting agent containing, as an active ingredient, a tomato-flavored oil imparted with a flavor generated by a heating reaction between a tomato-derived raw material and edible oil.
  2. 　トマト由来原料と食用油脂との加熱反応によって生じる風味が付与されたトマト風味油の、肉様風味付与のための使用。 Use of tomato-flavored oil imparted with a flavor produced by a heating reaction between a tomato-derived raw material and edible oil for imparting a meat-like flavor.
  3. 　トマト由来原料と食用油脂との加熱反応によって生じる風味が付与されたトマト風味油を食品に含有せしめる、食品への肉様風味の付与方法。 A method for imparting a meat-like flavor to a food product, comprising adding to the food product a tomato-flavored oil imparted with a flavor generated by a heating reaction between a tomato-derived raw material and an edible oil.
  4. 　前記トマト風味油を前記食品に０．０１質量％以上１０質量％以下含有せしめる、請求項３記載の方法。 The method according to claim 3, wherein the tomato flavored oil is contained in the food in an amount of 0.01% by mass or more and 10% by mass or less.
  5. 　前記食品は、畜肉原料を含まない畜肉様加工食品又は畜肉加工食品である、請求項３又は４記載の方法。 The method according to claim 3 or 4, wherein the food is a meat-like processed food or a processed meat food that does not contain meat raw materials.
  6. 　下記工程を含む肉様風味付与剤の製造方法。
    （１）食用油脂とトマト由来原料を混合して混合物を得る工程
    （２）前記混合物を加熱し６０℃以上１８０℃以下に達温させる工程
    （３）前記達温した混合物を固液分離し、液部を回収する工程     A method for producing a meat-like flavor imparting agent comprising the following steps.
    (1) Step of mixing edible fat and tomato-derived raw material to obtain a mixture (2) Step of heating the mixture to reach a temperature of 60° C. or more and 180° C. or less (3) Solid-liquid separation of the heated mixture, Process of recovering the liquid part
  7. 　前記混合物が６０℃以上１８０℃以下に達温後、該温度下にて２０分間以上１５０分間以下処理した後、該混合物を固液分離し、液部を回収する、請求項６記載の製造方法。 7. The production method according to claim 6, wherein after the mixture reaches a temperature of 60° C. or higher and 180° C. or lower, the mixture is treated at the temperature for 20 minutes or longer and 150 minutes or shorter, and then the mixture is solid-liquid separated to recover the liquid portion. .
  8. 　食用油脂１００質量部に対し、トマト由来原料を乾燥物換算で５質量部以上４０質量部以下添加混合する、請求項６又は７記載の製造方法。 The production method according to claim 6 or 7, wherein 5 parts by mass or more and 40 parts by mass or less of tomato-derived raw materials are added and mixed with respect to 100 parts by mass of edible oil and fat.
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JP2019071851A (en) * 2017-10-18 2019-05-16 三栄源エフ・エフ・アイ株式会社 Flavor improving agent for vegetable protein-containing composition, and flavor improving method
JP2022135251A (en) * 2021-03-05 2022-09-15 日清オイリオグループ株式会社 Method for producing flavor oil

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