Classifications

• • 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
  • A23J3/14—Vegetable proteins
• • 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
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
• • 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
• • 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
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

• the present invention relates to a flavor improver for a vegetable protein-containing composition that contains kelp extract as an active ingredient, a method for improving the flavor, and a method for producing a vegetable protein-containing composition.
• Foods that contain vegetable proteins are known to have a unique unpleasant odor characterized by a grassy smell that comes from the vegetable proteins.
• various research and development efforts are being conducted to suppress this unpleasant odor that comes from vegetable proteins.
• Patent Document 1 describes a vegetable-containing processed food that contains vegetables with a grassy odor, and is characterized by the incorporation of lactic acid-fermented egg white.
• Patent Document 2 describes a method for enhancing the inherently pleasant flavor of food and beverages by masking the unpleasant taste and odor of foods and beverages that contain raw or processed beans, characterized in that the food and beverage contains 0.04 to 18% by mass of a rare sugar-containing syrup produced from D-fructose, isomerized sugar, D-glucose and/or sugar as raw materials and containing 0.5 to 100% by mass of D-psicose during the production and processing of the food and beverage.
• Patent Document 3 further describes a method for reducing the grassy odor of vegetables by seasoning the food with a liquid seasoning containing 2-furfuryl ethyl ether.
• an object of the present invention is to provide a novel technique for suppressing unpleasant odors derived from vegetable proteins.
• the present invention is a flavor improver for a vegetable protein-containing composition that contains kelp extract as an active ingredient. According to the present invention, it is possible to effectively suppress unpleasant odors derived from vegetable proteins and improve the flavor.
• the kelp extract is preferably extracted by soaking kelp in water and heating it at 80 to 100°C.
• the kelp extract obtained under the above extraction conditions can more effectively suppress unpleasant odors derived from vegetable proteins.
• the kelp extract may be one obtained by soaking kelp in water that does not contain organic acids and extracting it by heat treatment. It is possible to obtain a kelp extract that exhibits sufficient flavor improvement effects even without using an aqueous organic acid solution as an extraction solvent to increase the extraction efficiency.
• Kelp extract is extracted by soaking kelp in water and heating it, and may not have been subjected to a decomposition treatment with protease. It is possible to obtain a kelp extract that has a sufficient flavor improving effect even without carrying out protease treatment.
• the flavor improving agent of the present invention is preferably added to a vegetable protein-containing composition so that the ratio of salt-free solids derived from kelp to the vegetable protein is 2% by mass or more. With the above dosage, a more effective flavor improving effect can be obtained.
• the flavor improving agent of the present invention is preferably added to the vegetable protein-containing composition so that the content of salt-free solids derived from kelp relative to the total amount of the vegetable protein-containing composition is 0.2 mass% or more. With the above dosage, a more effective flavor improving effect can be obtained.
• the flavor improving agent of the present invention exerts a flavor improving effect even when added to the vegetable protein-containing composition and the vegetable protein-containing composition is then baked.
• the flavor improving agent of the present invention is preferably applied to a food composition containing soy protein.
• an effective masking effect of the soy odor can be obtained.
• a food composition containing soy protein to which the flavor improving agent of the present invention is applied at least one selected from the group consisting of meat-containing foods, seafood-containing foods, confectionery, bread, noodles, and nutritionally enriched foods is preferably used.
• the flavor improving agent of the present invention is effective in masking unpleasant odors caused by vegetable proteins.
• the present invention also relates to a method for improving the flavor of a vegetable protein-containing composition, which comprises blending the flavor improver described above into the raw materials of the vegetable protein-containing composition.
• the present invention relates to a method for producing a vegetable protein-containing composition with improved flavor, which comprises the steps of blending the flavor improving agent described above with a vegetable protein-containing raw material to prepare a vegetable protein-containing composition.
• the present invention also relates to a method for improving the flavor of a vegetable protein-containing composition, which comprises adding a kelp extract to the vegetable protein-containing composition. According to the present invention, it is possible to effectively suppress unpleasant odors derived from vegetable proteins and improve the flavor. As a preferred embodiment of the present invention, the preferred embodiment relating to the flavor improving agent described above can be applied.
• the present invention makes it possible to improve the flavor of a vegetable protein-containing composition, more specifically, to mask the unpleasant odors that originate from vegetable proteins.
• the kelp in the kelp extract of the present invention is not particularly limited as long as it belongs to the family Laminariales of the Phaeophyceae class, but examples include Laminaria japonica, Laminaria nigricans, Laminaria repens, Laminaria hosomei, Laminaria mitsushii, Laminaria longa, Laminaria gagara, Laminaria nekoashi, Laminaria kagome, Laminaria chijimi, Laminaria atsubasi, Laminaria tororo, by-products generated during the production process of these, and mixtures of these.
• the kelp extract can be obtained by an extraction process in which kelp is soaked in water and then heated.
• the "water” as the extraction solvent does not need to be pure water, and may be in the form of an aqueous solution containing other components.
• an aqueous solution of an organic acid can be used as the extraction solvent, but it is possible to obtain a kelp extract that exhibits a sufficient flavor improving effect without using an aqueous solution of an organic acid.
• the water as the extraction solvent does not contain organic acids.
• the kelp used in the extraction process can be used as is, but it is preferable to prepare it in the form of small pieces or powder in order to improve dispersibility in the extraction solvent and increase the extraction efficiency.
• the kelp used as the raw material is immersed in water, preferably 5 to 50 times by mass, and more preferably 10 to 30 times by mass, and then heated.
• the temperature in the extraction process is preferably 40°C or higher, more preferably 60°C or higher, even more preferably 80°C or higher, and even more preferably 90°C or higher.
• the temperature during the extraction process is preferably 120°C or less, more preferably 110°C or less, and even more preferably 100°C or less, from the viewpoint of suppressing the kelp odor that may occur after incorporation into the vegetable protein-containing composition.
• the temperature in the extraction process is preferably 70°C to 110°C, more preferably 80°C to 100°C, and even more preferably 90°C to 100°C.
• the heating process in the extraction step may be carried out under pressure.
• the heating process may be carried out using general equipment well known to those skilled in the art, such as an autoclave, a pressure cooker, or a pressure tank.
• the pressure conditions may be, for example, 0.1 to 0.5 MPa, preferably 0.12 to 0.3 MPa.
• the extraction time in the extraction step is not particularly limited, but is preferably 10 minutes to 5 hours, more preferably 30 minutes to 4 hours, and even more preferably 1 hour to 3.5 hours. By adjusting the extraction time to within the above range, the flavor improving effect of the obtained kelp extract can be improved.
• the kelp extract obtained in the extraction process has a good flavor improving effect in itself, so there is no need to subject the kelp extract to any special treatment, such as hydrolysis using protease.
• the extract obtained by the above extraction process can be used as is, or by removing the residual extract raw material by solid-liquid separation using a known method, and if necessary, by concentrating and drying using a known method to prepare the solid content, which can be used as a kelp extract.
• the kelp extract obtained as described above can be used as it is, or can be mixed with other ingredients to form a kelp extract-containing seasoning.
• the flavor improving agent of the present invention containing kelp extract as an active ingredient can be in the form of the kelp extract itself, or can be mixed with other ingredients to form a kelp extract-containing seasoning.
• the kelp extract When used as a kelp extract-containing seasoning, the kelp extract is preferably contained in the seasoning at a solid content of 10% by mass or more, and more preferably at least 15% by mass.
• the kelp extract-containing seasoning may be in the form of a liquid, paste, powder, or granule.
• Ingredients other than kelp extract that are blended into kelp extract-containing seasonings include, for example, seasonings such as soy sauce, salt, sugar, miso, vinegar, mirin, and sake, extracts such as vegetable extract, meat extract, seafood extract, and yeast extract, various oils, spices, thickeners, etc.
• seasonings such as soy sauce, salt, sugar, miso, vinegar, mirin, and sake
• extracts such as vegetable extract, meat extract, seafood extract, and yeast extract, various oils, spices, thickeners, etc.
• the flavor improving agent of the present invention is added to a vegetable protein-containing composition. This can provide a flavor improving effect for the vegetable protein-containing composition.
• flavor refers to the aroma or taste that lingers in the nose when a food or drink is smelled or held in the mouth, but in the present invention, flavor refers specifically to the unpleasant aroma or taste of a food or drink.
• the flavor improver of the present invention is suitable for use in masking unpleasant odors (grassy odors) derived from vegetable proteins.
• a suitable example of a vegetable protein-containing composition to which the present invention is applicable is a food composition.
• the present invention is applicable to food compositions containing vegetable protein without any restrictions.
• Such food compositions include meat-containing foods such as meat paste, ham, chicken nuggets, hamburger steak, and sausage; seafood-containing foods such as fish paste, fish ham, fish sausage, fish paste products, and tsukudani; sweets such as caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes and pies, snacks, crackers, Japanese sweets, rice confectioneries, bean confectioneries, and dessert sweets; breads such as white bread, sweet bread, and savory bread; noodles such as dried noodles and raw noodles; and nutritionally enhanced foods processed into the form of drinks, tablets, capsules, powdered preparations, granules, and the like.
• Food compositions to which the flavor improving agent of the present invention is added are not limited to those in the form of final products, but also include those in the form of raw materials and those in the form of intermediate processes.
• the present invention is particularly preferably applied to food compositions containing soy protein.
• the soybean odor derived from soy protein can be masked.
• the amount of the flavor improving agent of the present invention added to the vegetable protein-containing composition is not particularly limited. It is preferable to add the flavor improving agent of the present invention to the vegetable protein-containing composition so that the content of the kelp extract is preferably 1% by mass or more, more preferably 2% by mass or more, based on the total amount of the vegetable protein-containing composition. By adding the flavor improving agent of the present invention in this way, the flavor improving effect of the vegetable protein-containing composition can be obtained satisfactorily.
• the flavor improving agent of the present invention can be added to a vegetable protein-containing composition so that the content of the kelp extract is preferably 10% by mass or less, more preferably 5% by mass or less, based on the total amount of the vegetable protein-containing composition.
• the flavor improving agent of the present invention can be added to a vegetable protein-containing composition so that the content of the kelp extract is preferably 10% by mass or less, more preferably 5% by mass or less, based on the total amount of the vegetable protein-containing composition.
• the flavor improving effect can be improved by adding the flavor improving agent of the present invention to a vegetable protein-containing composition so that the content of kelp extract is preferably 3 mass% or less relative to the total amount of the vegetable protein-containing composition.
• the flavor improving agent of the present invention can be added to a vegetable protein-containing composition so that the content of salt-free solids derived from kelp is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, relative to the total amount of the vegetable protein-containing composition.
• the flavor improving agent of the present invention can be added to the vegetable protein-containing composition so that the amount of salt-free solids derived from kelp is preferably 0.8% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.3% by mass or less, based on the total amount of the vegetable protein-containing composition.
• the flavor improving agent of the present invention can be used by being added to a vegetable protein-containing composition so that the ratio of salt-free solids derived from kelp to the vegetable protein is 1 mass % or more. Furthermore, from the viewpoint of improving the flavor improving effect of the vegetable protein-containing composition, the ratio of salt-free solids derived from kelp to the vegetable protein is preferably 2 mass% or more, more preferably 4 mass% or more, even more preferably 6 mass% or more, even more preferably 8 mass% or more, even more preferably 10 mass% or more, even more preferably 12 mass% or more, and even more preferably 14 mass% or more.
• the flavor improving agent of the present invention can be used by being added to a vegetable protein-containing composition so that the ratio of salt-free solids derived from kelp to the vegetable protein is 30 mass % or less.
• the ratio of salt-free solids derived from kelp to vegetable protein is preferably 14% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, even more preferably 6% by mass or less, even more preferably 4% by mass or less, and even more preferably 3% by mass or less.
• the ratio of salt-free solids derived from kelp to the vegetable protein is preferably 24 mass% or less, more preferably 22 mass% or less, even more preferably 20 mass% or less, even more preferably 18 mass% or less, and even more preferably 16 mass% or less.
• the concentration of salt-free solid matter derived from kelp contained in the kelp extract can be calculated by subtracting the salt concentration from the solid matter concentration in the kelp extract.
• the solid content concentration in the kelp extract can be calculated as a Brix equivalent value, i.e., the refractive index of the kelp extract measured using a refractometer can be calculated as a value converted into a mass percentage concentration of a sucrose solution at 20°C.
• Salinity can be measured using an electronic salinity meter.
• the amount (g) of kelp-derived solids in the kelp extract can be calculated based on the concentration of the kelp-derived solids.
• the flavor improving agent of the present invention exerts a flavor improving effect even when added to a vegetable protein-containing composition and the vegetable protein-containing composition is then baked. Therefore, the present invention can be applied to the application of improving the flavor of food compositions that are cooked by heating.
• the flavor of a vegetable protein-containing composition can be improved by adding the flavor improving agent of the present invention to the vegetable protein-containing composition.
• the present invention also relates to a method for improving the flavor of a vegetable protein-containing composition, which is characterized by blending the above-mentioned flavor improving agent with the raw materials of the vegetable protein-containing composition.
• the matters explained regarding the flavor improving agent of the present invention can be directly applied to the embodiment of the flavor improving method of the present invention.
• the present invention also relates to a method for producing a vegetable protein-containing composition with improved flavor, which comprises the step of blending the flavor improver described above with a raw material containing vegetable protein to prepare a vegetable protein-containing composition.
• the matters described in relation to the flavor improver of the present invention can be directly applied to the embodiment of the production method of the present invention.
• the solids concentration, salt concentration, salt-free solids concentration derived from kelp, and pH of the obtained kelp extract stock solution in Brix conversion are shown in Table 1. Note that the salt-free solids concentration derived from kelp is the value obtained by subtracting the salt concentration from the solids concentration in Brix conversion.
• the kelp extract stock solution obtained at each heating temperature was diluted with water to obtain kelp extracts adjusted to solid content concentrations of 0.25%, 0.5%, and 1.0% in Brix conversion.
• Samples were prepared by mixing the kelp extract adjusted to each solid content concentration with a composition containing soy protein (Newcomitex A-302, Nisshin Oillio Group, Ltd.) according to the formulation in Table 2.
• soy protein Newcomitex A-302, Nisshin Oillio Group, Ltd.
• a sample not containing kelp extract was prepared as a control.
• Table 2 also shows the kelp-derived solids (g) in each sample, the concentration of kelp-derived solids in the entire sample (mass %), the amount of soy protein (g) in the sample, the ratio of kelp-derived solids to soy protein (mass %), and the ratio of kelp-derived unsalted solids to soy protein for each extraction temperature (mass %).
• This kelp extract was mixed in the recipe shown in Table 5 below to prepare hamburger steak ingredients (Examples 1 and 2). As a control, hamburger steak ingredients prepared without adding kelp extract were also prepared (control).
• the prepared hamburger ingredients were poured into a tray lined with cooking sheet, molded, and baked in a steam convection oven (combination mode 60%, 160°C, 15 minutes).
• the grilled hamburger steaks were eaten by five panelists who are skilled in flavor evaluation, and the soybean odor and kelp odor felt in the mouth were subjected to a sensory evaluation on a five-point scale using the same criteria as in Test Example 1.
• the average results of the sensory evaluation by the five panelists are shown in Table 6.
• Test Examples 1 and 2 support that the addition of kelp extract can mask unpleasant odors derived from vegetable proteins in vegetable protein-containing compositions. These test results also show that the masking effect of unpleasant odors derived from vegetable proteins is exerted even when raw materials containing kelp extract are baked.
• the present invention can be applied to a technique for masking unpleasant odors derived from vegetable proteins.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Biochemistry (AREA)
• Seasonings (AREA)

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Citations (10)

• 2023
  • 2023-07-14 JP JP2025509661A patent/JPWO2024202091A1/ja active Pending
  • 2023-07-14 WO PCT/JP2023/026161 patent/WO2024202091A1/ja not_active Ceased

Patent Citations (10)

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