WO2023032659A1 - Agent conférant un arôme semblable à celui de la viande, utilisation d'huile aromatisée à la tomate pour conférer un arôme semblable à celui de la viande, procédé pour conférer un arôme semblable à celui de la viande à un aliment, et procédé de production d'un agent conférant un arôme semblable à celui de la viande - Google Patents

Agent conférant un arôme semblable à celui de la viande, utilisation d'huile aromatisée à la tomate pour conférer un arôme semblable à celui de la viande, procédé pour conférer un arôme semblable à celui de la viande à un aliment, et procédé de production d'un agent conférant un arôme semblable à celui de la viande 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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WO
WIPO (PCT)
Prior art keywords
meat
flavor
tomato
oil
food
Prior art date
Application number
PCT/JP2022/030971
Other languages
English (en)
Japanese (ja)
Inventor
敬之 奈須
淑子 奈良
千恵 本池
美香 西脇
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Publication of WO2023032659A1 publication Critical patent/WO2023032659A1/fr

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Classifications

    • 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

L'invention concerne une excellente substance capable de conférer un arôme semblable à celui de la viande à un aliment. L'invention concerne un agent conférant un arôme semblable à celui de la viande contenant, en tant que principe actif, une huile aromatisée à la tomate à laquelle est conférée un arôme généré par une réaction thermique entre une matière première dérivée de tomate et une huile ou matière grasse comestible. L'invention concerne également l'utilisation d'une huile aromatisée à la tomate pour conférer un arôme semblable à celui de la viande, l'huile aromatisée à la tomate à laquelle est conféré un arôme généré par une réaction thermique entre une matière première dérivée de tomate et une huile ou matière grasse comestible. L'invention concerne également un procédé pour conférer un arôme semblable à celui de la viande à un aliment, le procédé consistant à contenir, dans l'aliment, une huile aromatisée à la tomate à laquelle est conféré un arôme généré par une réaction thermique entre une matière première dérivée de tomate et une huile ou matière grasse comestible.
PCT/JP2022/030971 2021-08-30 2022-08-16 Agent conférant un arôme semblable à celui de la viande, utilisation d'huile aromatisée à la tomate pour conférer un arôme semblable à celui de la viande, procédé pour conférer un arôme semblable à celui de la viande à un aliment, et procédé de production d'un agent conférant un arôme semblable à celui de la viande WO2023032659A1 (fr)

Applications Claiming Priority (2)

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JP2021140091 2021-08-30
JP2021-140091 2021-08-30

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WO2023032659A1 true WO2023032659A1 (fr) 2023-03-09

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59140852A (ja) * 1983-01-28 1984-08-13 Nisshin Flour Milling Co Ltd トマトパウダ−の処理方法
JPH06339364A (ja) * 1993-06-01 1994-12-13 Ajinomoto Co Inc 食品のレトルト臭除去方法
JP2005015683A (ja) * 2003-06-27 2005-01-20 Kiyomitsu Kawasaki ミート系フレーバー組成物及び該ミート系フレーバー組成物によりフレーバー付けした製品
JP2008092916A (ja) * 2006-10-16 2008-04-24 Kao Corp 風味油の製造方法
CN106722764A (zh) * 2016-12-09 2017-05-31 北京味食源食品科技有限责任公司 一种西红柿牛腩香精及其制备方法
JP2019071851A (ja) * 2017-10-18 2019-05-16 三栄源エフ・エフ・アイ株式会社 植物性タンパク含有組成物用の香味改善剤及び香味改善方法
JP2022135251A (ja) * 2021-03-05 2022-09-15 日清オイリオグループ株式会社 風味油の製造方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59140852A (ja) * 1983-01-28 1984-08-13 Nisshin Flour Milling Co Ltd トマトパウダ−の処理方法
JPH06339364A (ja) * 1993-06-01 1994-12-13 Ajinomoto Co Inc 食品のレトルト臭除去方法
JP2005015683A (ja) * 2003-06-27 2005-01-20 Kiyomitsu Kawasaki ミート系フレーバー組成物及び該ミート系フレーバー組成物によりフレーバー付けした製品
JP2008092916A (ja) * 2006-10-16 2008-04-24 Kao Corp 風味油の製造方法
CN106722764A (zh) * 2016-12-09 2017-05-31 北京味食源食品科技有限责任公司 一种西红柿牛腩香精及其制备方法
JP2019071851A (ja) * 2017-10-18 2019-05-16 三栄源エフ・エフ・アイ株式会社 植物性タンパク含有組成物用の香味改善剤及び香味改善方法
JP2022135251A (ja) * 2021-03-05 2022-09-15 日清オイリオグループ株式会社 風味油の製造方法

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