Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/34—Cocoa substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

• the present invention relates to a flavoring agent and a method for producing the same.
• Cocoa is a desirable flavor in many foods. However, there are only a limited number of regions where cocoa beans, the raw material for cocoa, can be harvested, and products manufactured using cocoa as a main raw material are expensive. It would therefore be desirable to find flavoring materials that can at least partially replace real cocoa. Carob is known as such a material (Non-Patent Document 1). It is also known that malt of barley and processed products thereof has a cocoa-chocolate-like aroma (Non-Patent Document 2).
• Patent Document 1 discloses a method for producing recreational foods or their base materials by bringing malt into contact with a molasses solution, drying and roasting the malt.
• Patent Document 2 discloses a technique for baking defatted malt with reducing sugar in the presence of steam to produce a cocoa substitute.
• Patent Document 3 discloses a technique in which water is added to roasted malt, heated in an open system, and off-taste is removed by spray drying.
• Patent Document 4 discloses a taste improving agent produced by enzymatically decomposing an extract of roasted grains and adding sugars.
• Heated grains such as barley are used as cocoa substitutes and flavor improvers. However, off-taste such as grain odor is felt, and the flavor is insufficient.
• the aim of the present invention is to provide a new flavoring agent, more specifically a flavoring agent that can be used as a cocoa substitute.
• the present invention (1) A method for producing a flavoring agent, which comprises treating seeds of a grass family plant with a protease and roasting the obtained protease-treated product; (2) When the molecular weight of protease-treated grasses is measured by gel filtration, the peak area of the fraction with a molecular weight of 45,000 Da or more is 0 to 22% of the total peak area, and the peak area of the fraction with a molecular weight of 600 Da or less is The method for producing a flavoring agent according to (1), wherein the area is 22 to 80% of the total peak area; (3) The method for producing a flavoring agent according to (1) or (2), which comprises mixing seeds of a gramineous plant with the protease-treated product and roasting the mixture; (4) The method for producing a flavoring agent according to (1) or (2), which comprises mixing roasted seeds of a grass family plant with a roasted protease-treated product; (5) The method for producing a flavoring agent according to (3) or (4), where
• flavoring agent that has a rich and long-lasting flavor. More specifically, flavoring agents can be provided that can be used as cocoa substitutes. Note that, due to its characteristic flavor, the flavoring agent of the present invention can be used without being limited to cocoa substitutes.
• the present invention provides a method for producing a flavoring agent, which comprises treating seeds of a grass family plant with a protease, and roasting the obtained protease-treated product.
• the seeds of the grass family plant used in this embodiment are not particularly limited, and include, for example, rice, wheat, barley, rye, oats, corn, sorghum, millet, millet, and millet.
• the gramineous plant may be a glutinous species or a glutinous species.
• the gramineous plant may be refined or unrefined.
• the grass seed is one or more selected from the group consisting of rice, barley, wheat, and sorghum.
• the protease used in this embodiment may be of animal origin, plant origin, or microbial origin, and includes, for example, "acidic protease,” “neutral protease,” “alkaline protease,” “metallic protease,” “thiol protease,” and “serine protease.”
• Proteases can be selected as appropriate from among proteases classified as ⁇ .
• proteases can be appropriately selected from among proteases classified as "endo-type proteases,” “exo-type proteases,” “peptidases,” and the like. These proteases may be used alone or in combination. Furthermore, it may be used as a preparation having one or more of these enzyme activities.
• the preparation may or may not have enzymatic activities other than protease.
• the protease is one or more selected from the group consisting of neutral proteases, acidic proteases, alkaline proteases, and peptidases.
• proteases used in this embodiment include acidic proteases derived from microorganisms such as Aspergillus sp., Penicillium sp., and Rhizopus sp.; neutral proteases derived from microorganisms such as Aspergillus sp., Streptomyces sp. and Bacillus sp.; , alkaline proteases derived from microorganisms such as Bacillus genus, plant-derived proteases such as bromelain and papain, and animal-derived proteases such as trypsin, chymotrypdin, and subtilisin. Moreover, you may use these in combination arbitrarily.
• the protease used in this aspect is a protease derived from the genus Bacillus, such as a protease derived from Bacillus amyloliquefaciens, a protease derived from Bacillus licheniformis, and the like.
• proteases examples include Protease A, Protease M, Protease P, Protease M "Amano" SD, Protease N, Protease NL, Protease S, Umamizyme, Peptidase R, Neurase A, and Neurase F.
• the amount of protease used is not particularly limited and can be arbitrarily set by those skilled in the art depending on the raw materials used and the desired flavor. Although the amount of protease to be used cannot be determined unconditionally depending on the titer, etc., in one embodiment, it is in the range of 0.01 to 100% based on the mass of the grass seed. In specific embodiments, the amount of protease or protease preparation used is 0.1-10%, such as 0.25-8%, 0.5-7.5%, 1-6%, 2-5% (by weight) based on grass seeds. standards).
• Conditions for protease treatment are not particularly limited and can be arbitrarily set by those skilled in the art depending on the type of enzyme used, etc.
• the treatment temperature is 20-80°C, such as 40-75°C, 50-70°C, etc.
• the treatment time is 30 minutes to 24 hours, such as 1-20 hours, 2-16 hours, 3-12 hours.
• the time period is 4-10 hours, 5-8 hours
• the treatment pH is 2-12, such as 3-11, 4-6, or any number in between.
• the protease-treated grass seed has a peak area of a fraction having a molecular weight of 45,000 Da or more, which is 0 to 22% of the total peak area, such as 2 to 20%, as measured by gel filtration. 5-18% etc.
• the protease-treated product of grass seeds has a peak area of a fraction with a molecular weight of 600 Da or less of 22 to 80%, for example 30 to 75%, of the total peak area when measured by gel filtration. 50-70% etc.
• molecular weight distribution can be measured by the following method.
• ⁇ Measurement method of molecular weight distribution Suspend 10 mg of the sample in 1 mL of eluent, filter through a 0.2 ⁇ m filter, dilute as appropriate, and use the sample solution. First, a known protein, etc. that will serve as a molecular weight marker is charged, and a calibration curve is determined based on the relationship between molecular weight and retention time.
• the sample solution is charged, and the content ratio % of each molecular weight fraction is determined by the ratio of the area of a specific molecular weight range (time range) to the overall absorbance chart area (1st column: YMC-Pack Diol-300 (YMC Co., Ltd.), 2nd column: YMC-Pack Diol-200 (YMC Co., Ltd.), eluent: 0.1% SDS, 0.2M NaCl, 50mM phosphate buffer pH7.0, flow rate: 0.5ml/min, Detection: UV220nm). Basically, it is calculated by rounding off the number to the second decimal place.
• the treated product obtained by protease treatment may be subjected to roasting treatment as it is, or may be dried before roasting treatment.
• drying treatments include heat drying, ventilation drying, freeze drying, spray drying, fluidized bed drying, and the like.
• the treated product obtained by protease treatment is subjected to a drying temperature of 35 to 75°C, such as 40 to 70°C, 45 to 60°C, and a drying time of 1 to 50 hours, such as 5 to 40 hours, before roasting. , 10-35 hours, 15-30 hours.
• the conditions for the roasting process are not particularly limited and can be arbitrarily set by those skilled in the art depending on the raw materials used and the desired flavor.
• Examples of roasting methods include direct flame roasting, hot air roasting, far-infrared roasting, charcoal roasting, microwave roasting, and the like.
• the roasting temperature is 100-300°C, such as 130-280°C, 150-250°C, 170-230°C, 180-200°C
• the processing time is 10 minutes to 5 hours, such as 30 minutes to 4 hours, 1-3 hours, and 1.5-2 hours.
• the method of this aspect further includes the step of mixing the roasted protease-treated product with roasted seeds of a gramineous plant that have not been treated with protease.
• the method of this aspect includes mixing protease-treated and non-protease-treated grass seeds, and roasting the mixture.
• the roasting conditions in the above embodiment are the same as described above.
• the ratio of protease-treated: non-protease-treated grass seeds is 100:0 to 1:99, such as 100:0 to 50:50, 25:75 to 1:99, 20: 80-5:95, 25:75-10:90, 45:55-15:85, etc.
• the ratio can be arbitrarily set by a person skilled in the art depending on the protease concentration during protease treatment, etc.
• the gramineous plant that is the raw material for the protease-treated product and the gramineous plant that is mixed with the protease-untreated gramineous plant may be the same or different. Furthermore, one or more kinds of grasses may be mixed.
• the method of this aspect includes the step of mixing a roasted grass plant that has not been treated with a protease with a roasted product that has been treated with a protease, or a step of mixing a roasted grass plant that has not been treated with a protease. It does not include the step of mixing with the processed material.
• cooling and pulverizing processes may be performed as necessary.
• the present invention provides a flavoring agent comprising a roasted product of a protease-treated grass plant.
• the flavor agent of this aspect is obtained by performing the steps defined in the method aspect above. All of the items described in the above method embodiments can be applied to the flavoring agent of this embodiment.
• raw materials may or may not be added to the flavoring agent of this embodiment as long as their functions are not impaired.
• examples of other raw materials include seasonings, acidulants, sweeteners, spices, colorants, fragrances, salts, sugars, antioxidants, vitamins, stabilizers, thickeners, carriers, excipients, lubricants, and interfaces.
• Examples include activators, propellants, preservatives, chelating agents, pH adjusters, and the like.
• aspects of the method include adding the other ingredients.
• the form of the flavoring agent of this embodiment is not particularly limited, and includes, for example, solids such as powder, granules, and pellets, semisolids such as paste, and liquids such as solutions, suspensions, and emulsions.
• the flavoring agent of this aspect is in the form of a powder.
• aspects of the method include providing a flavoring agent in the form described above.
• the flavoring agent of this aspect can be used as a raw material for food and drink products.
• a beverage can be produced by adding the flavoring agent of this embodiment to a beverage such as water, milk, soy milk, or the like.
• confectionery can be manufactured by mixing the flavoring agent of this embodiment with raw materials such as sugars and fats and oils as a confectionery material.
• the flavor agent of this embodiment can be added to foods to impart depth and persistence of flavor to the foods.
• the flavoring agent of this embodiment can be used as a sauce.
• the term “thickness of flavor” refers to the richness of the flavor that is felt in the order of top taste, middle taste, and aftertaste when eaten, especially the middle taste.
• Sustainability refers to the fact that the flavor that can be felt in the midtaste is sufficiently felt even in the aftertaste.
• the flavoring agent of this aspect can be used as a cocoa substitute.
• the flavoring agent of this embodiment can replace part or all of cocoa.
• 1 to 100%, such as 10 to 90%, 20 to 80%, 30 to 70%, 40 to 60%, 50% of the cocoa in the food ingredient is combined with an equal amount of the flavor of this embodiment. It can be replaced with an agent.
• the flavoring agent of this embodiment or the mixture of the flavoring agent of this embodiment and cocoa as a cocoa substitute can be used in chocolate-like foods, beverages such as chocolate drinks and cocoa drinks, powdered drinks, confectionery, baked goods, etc., as well as cocoa powder. Can be used as raw material.
• the chocolate-like food mentioned in this specification includes, for example, chocolates.
• the chocolates mentioned here include not only chocolate, quasi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-based Foods Fair Trade Council, but also chocolates that contain oils and fats as essential ingredients, and as necessary. It refers to a mixture of auxiliary raw materials such as sugars, milk powder, cacao raw materials (cocoa mass, cocoa, cocoa butter), dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, fragrances, and colorants in arbitrary proportions.
• oils and fats that can be used in chocolate-like foods include high erucine rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, Olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium chain triglycerides (MCT), shea butter, monkey fat, cocoa butter substitute, babassu oil, milk fat, beef tallow, lard, fish oil , various animal and vegetable oils and fats such as whale oil, and their hydrogenated oils, fractionated oils, transesterified oils, and the like.
• MCT medium chain triglycerides
• the content of the flavoring agent of this aspect as a cocoa substitute in the chocolate-like food can be arbitrarily set by a person skilled in the art depending on the flavor.
• the content is 35% by weight or less, such as 1-30% by weight, 3-25% by weight.
• a chocolate-like food it may be carried out according to the method for producing normal chocolate, and for example, in addition to the flavoring agent of this embodiment as a cocoa substitute, the above-mentioned fats and oils, sugars if necessary, powdered milk, A raw material mixture containing cacao raw materials (cocoa mass, cocoa, cocoa butter), dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, fragrances, colorants, and other auxiliary materials in arbitrary proportions is rolled and conched. It may be manufactured by processes such as treatment, pulverization with a ball mill, and liquefaction, but is not limited to these methods.
• the flavoring agent of this aspect as a cocoa substitute can be mixed with a cocoa component and utilized in a cocoa-flavored beverage.
• Cocoa-flavored beverages can be produced using any conventional preparation method using cocoa components, sweeteners, dairy products, or soy milk products as main ingredients, except for using the flavoring agent of this embodiment.
• cocoa component for example, cocoa powder, cacao mass, etc. can be used.
• the content of the flavoring agent of this aspect as a cocoa substitute in the cocoa flavored beverage is 0.1 to 10% by weight, such as 0.5 to 7.5% by weight, 1 to 5% by weight.
• Any known sweetener can be used, including sugars such as sugar, glucose, fructose, isomerized sugar, starch syrup, trehalose, maltitol, and sorbitol, aspartame, stevia, glycyrrhizin, and thaumatin.
• sugars such as sugar, glucose, fructose, isomerized sugar, starch syrup, trehalose, maltitol, and sorbitol, aspartame, stevia, glycyrrhizin, and thaumatin.
• sugars such as sugar, glucose, fructose, isomerized sugar, starch syrup, trehalose, maltitol, and sorbitol, aspartame, stevia, glycyrrhizin, and thaumatin.
• trehalose such aspartame
• maltitol such aspartame
• stevia such aspartame
• Dairy products or soy milk products may be any normal products, such as milk, whole milk powder, skim milk powder, cream, butter, whole fat condensed milk, skim condensed milk, infant formula, soy milk, skim soy milk, and soybeans. Cream etc. are mentioned.
• Example 1 Study of various enzyme treatments (enzyme reaction) Add 7.5 g of water to 10 g of bare wheat flour obtained by grinding bare barley seeds using a grinder (Crusher ZM200 manufactured by Recce, filter 1.0 mm ⁇ 0.5 mm, 6000 rpm), and add the carbohydrate-degrading enzyme preparations listed in Table 1 to barley 1. % addition, and the reaction was carried out for 4 hours at the optimum temperature for the enzyme preparation. Protease preparations and peptidase preparations were added at 0.25% to barley and reacted for 4 hours at the optimum temperature for enzyme preparations. After the reaction, it was dried in a dryer at 45°C for 15 hours.
• Example 2 Mixing of enzyme-treated product and grass seeds (roasting after mixing) (enzyme reaction) 7.5 g of water was added to 10 g of bare wheat flour obtained by grinding bare barley seeds using a grinder (grinder ZM200 manufactured by Recce, filter 1.0 mm ⁇ 0.5 mm, 6000 rpm), and a commercially available protease preparation (Protamex, Novozymes) was added to the barley. 0.25%, 1%, and 5% were added and reacted at 50°C for 1 hour. After the reaction, it was dried in a dryer at 45°C for 15 hours.
• a grinder grinder ZM200 manufactured by Recce, filter 1.0 mm ⁇ 0.5 mm, 6000 rpm
• protease preparation Protamex, Novozymes
• Example 3 Mixing of enzyme-treated product and grass seeds (mixed after roasting) According to the method described in Example 2 (enzyme reaction) above, enzyme-treated barley A was prepared by adding 5% Protamex to the barley, and enzyme-treated barley B was prepared by adding 0.25% Protamex to the barley. . Enzyme-untreated barley and enzyme-treated barley A and B were roasted at 170 to 180°C for 30 minutes to prepare roasted barley and roasted enzyme-treated barley A and B. A mixture of roasted barley and roasted enzyme-treated barley (in this example, only roasted barley or roasted enzyme-treated barley is referred to as a "mixture" for convenience), cocoa powder, and flour in the formulation shown in Table 5.
• a mixture of roasted barley and roasted enzyme-treated barley in this example, only roasted barley or roasted enzyme-treated barley is referred to as a "mixture" for convenience
• cocoa powder and flour in the formulation shown in Table 5.
• roast enzyme-treated barley A By mixing roasted enzyme-treated barley A with roasted barley and adding it, it was possible to impart a thicker middle taste and a longer lasting taste. When the ratio of roasted enzyme-treated barley A reached 50%, bitterness and burnt odor were felt. Roasted enzyme-treated barley B with a suppressed protease concentration was able to impart a middle taste and a long-lasting taste that can be felt in chocolate even if the whole amount was used.
• Example 4 Examination of seeds of various gramineous plants 10 g of crushed seeds of various gramineous plants listed in Table 6 were mixed with 7.5 g of water, and 5% commercially available protease preparation (Protamex) was added to the seeds of gramineous plants. , Novozymes Inc.) and allowed to react at 50°C for 8 hours. The reaction product was dried in a dryer at 45°C for 15 hours. For each gramineous plant, 2.85 parts of seeds and 0.15 parts of the protease-treated product were mixed and roasted at 180°C for 30 minutes to obtain a protease-treated product. Unreacted products were obtained by roasting the seeds of each grass family plant at 180°C for 30 minutes.
• protease preparation Protamex
• the evaluation criteria were 0 points for thickness and durability, 2 points for strong and good, and -2 points for weak and poor, and 2 points for off-flavor, 2 points for weak and good, and -2 points for strong and poor, based on 0 points for off-flavor. .
• Example 5 Preparation of Cocoa Flavored Beverage 0.75 times the amount of water was added to bare flour obtained by grinding barley seeds with a grinder, and a commercially available protease preparation (Protamex, Novozymes) was added at 5% based on barley. The reaction was allowed to proceed for 8 hours. After the reaction, the barley was dried in a dryer at 45°C for 15 hours, and then roasted at 170 to 180°C for 30 minutes to obtain roasted enzyme-treated barley. Roasted barley was obtained by roasting naked wheat flour at 170 to 180°C for 30 minutes.
• roasted enzyme-treated barley, roasted barley, cocoa, and sugar were mixed in powder form, and then mixed with soy milk to prepare a beverage.
• the flavor of the prepared beverage was evaluated.
• the results are shown in Table 8.
• ⁇ Thick and long-lasting cocoa flavor with no off-taste at all;
• ⁇ Slight off-taste, but thick and long-lasting cocoa flavor:
• ⁇ strong off-taste and unnatural cocoa flavor If there is, it is marked as ⁇ . ⁇ or above was considered a pass.
• Example 6 Molecular Weight Distribution Using the molecular weight markers listed in Table 9 below, the molecular weights of various protease-degraded products and undegraded products were measured according to the above ⁇ Method for Measuring Molecular Weight Distribution>.
• the raw materials used and the protease treatment conditions are as shown in Table 10. After the reaction, the samples were treated in the same manner as in Example 1, and the depth and persistence of taste were evaluated. The results are shown in Table 10.
• the present invention can provide a flavoring agent, particularly a flavoring agent that can be used as a cocoa substitute.
• the present invention can be used for foods, food compositions, food additives, and the like.

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Citations (10)

• 2023
  • 2023-03-30 US US18/850,790 patent/US20250204561A1/en active Pending
  • 2023-03-30 WO PCT/JP2023/013147 patent/WO2023190853A1/ja not_active Ceased
  • 2023-03-30 JP JP2024512787A patent/JPWO2023190853A1/ja active Pending
  • 2023-03-30 EP EP23780861.3A patent/EP4501136A1/en active Pending
  • 2023-03-30 CN CN202380028466.XA patent/CN118900637A/zh active Pending

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