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# Patent Summary: Vegetable roast beef flavor material, its preparation method and uses - AU2020102669A4
- URL: https://www.flavorist.com/vegetable-roast-beef-flavor-patent-au2020102669a4-1110260952/
- Published: 2026-11-11T02:25:29.000Z
- Updated: 2026-11-11T02:54:00.000Z
- Author: Editor
- Tags: Patent

# AU2020102669A4 – Vegetable roast beef flavor material, its preparation method and uses

## Key facts

- **Assignee:** Shenzhen Xingqiling Food Technology Co Ltd
- **Inventors:** Wenbin Du, Jian Li, Jia Tan, Yutong Wang, Jianchun Xie
- **Priority:** 31 Jul 2020 (Chinese application CN202010759131.3)
- **Filed in Australia:** 12 Oct 2020\. **Granted and published:** 3 Dec 2020, as an Australian *innovation* patent.
- **Status:** Google lists it as active, expiring around 12 Oct 2028\. That matches the 8-year term of an innovation patent. Innovation patents are granted without substantive examination and have to be certified before they can be enforced.
- **Family:** CN111938122A/B (Chinese patent granted 2023), NL2026651A/B1
- **Classification:** A23L27/20–27/26 (meat flavours)
- **Cited by:** 9 later documents, all Chinese. **Cites:** 6 earlier Chinese documents.

## Problem it solves

Meat flavors are usually made by breaking down animal meat and fat with enzymes and then heating them (Maillard reactions and fat oxidation). Plant-based flavors tend to lack a real meaty character and carry off-notes from vegetable protein, especially a "beany" soy note. The patent aims to give a plant-based roast beef flavor with no off-notes that stands up to cooking.

## How it works

The patent combines three approaches:

1. **A blend of pure flavor compounds** diluted in neutral vegetable oil. This makes up for the meaty and fatty notes that would normally come from animal fat.
2. **Enzyme treatment of soy protein isolate.** Three enzymes are used one after another to release flavor-building peptides and amino acids.
3. **Two stages of Maillard reaction.** Two first-stage reactions run under mild conditions: cysteine/serine with a sugar, and lysine with a sugar. Their products then go into a hotter second reaction with the enzyme-treated soy and a main mix of amino acids, yeast extract, vitamin B1 (thiamine) and sugars. This builds the beef base and covers up off-notes.

## Composition (claims)

**Overall ratio** of flavor blend : second-stage reaction product : added ingredients = **(10–20) : (450–1000) : (20–100)**

**Second-stage reaction product.** Main mix : first-stage product I : first-stage product II : enzyme-treated soy = (140–420) : (15–20) : (20–50) : (300–500).

- **First-stage product I:** cysteine 6–10 mol/L and serine 10–15 mol/L. Cysteine to sugar is 1 : 1–2.
- **First-stage product II:** lysine 3–6 mol/L. Lysine to sugar is 1 : 1–5.
- **Allowed sugars:** xylose, ribose, glucose, galactose or L-arabinose.

**Main mix (parts by weight):**

- Bulk ingredients: water 50–200, yeast extract 20–50, glucose 10–30, xylose 8–24, vegetable oil 10–20, salt 15–20
- Amino acids: glutamic acid 5–12, glycine 5–10, methionine 3–10, leucine 8–10, alanine 4–8, cysteine 2–8, phenylalanine 3–7, proline 3–5
- Vitamin: thiamine 2–4

**Flavor blend (parts by weight), in 827–932 parts of oil** (palm, sunflower, rapeseed or corn):

| Compound                                         | Parts      |
| ------------------------------------------------ | ---------- |
| 2-methyl-3-furanthiol                            | 4.89–30.0  |
| 2,4-decadienal                                   | 3.03–40.21 |
| Hexanal                                          | 8.70–18.21 |
| Octanal                                          | 4.18–10.71 |
| Heptanal                                         | 2.31–10.26 |
| Phenylacetaldehyde                               | 0.11–15.62 |
| Methional (3-methylthiopropionaldehyde)          | 1.16–11.93 |
| 2,4-hexadienal                                   | 0.93–12.25 |
| p-cresol                                         | 0.44–9.02  |
| Furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) | 0.04–6.39  |
| Dimethyl disulfide                               | 0.06–0.50  |

The blend also lists smaller amounts of other aldehydes, alcohols, pyrazines and furans, such as 2-ethyl-3,5-dimethylpyrazine and 2-pentylfuran.

**Added ingredients (parts):** starch 20–80, xanthan gum 0.2–2, carboxymethyl cellulose (CMC) 0.5–2

## Preparation method

1. **Flavor blend (A).** Dilute each flavor compound to 1% in oil, then blend to the formula.
2. **First-stage product I (B).** React cysteine, serine and sugar in phosphate buffer at pH 5–6 and 45–60 °C for 0.5–3 h. Concentrate under vacuum.
3. **First-stage product II (C).** React lysine and sugar at pH 6–7 and 80–100 °C for 5 min to 2 h. Concentrate under vacuum.
4. **Enzyme-treated soy (D).** Mix soy protein isolate with water at 1 g to 5–10 mL. Hold at 55 °C and pH 6–7, and add three enzymes in turn:  
  - trypsin, 0.5–1% of the protein weight, for 1–1.5 h
  - papain, 0.2–0.5%, for 0.5–1 h
  - flavourzyme (a flavor protease), 0.5–1%, for 0.5–1.5 h  
Heat to 85 °C for 10 min to stop the enzymes.
5. **Second-stage product (E).** React B, C and D with the main mix at pH 6–7 and 100–140 °C for 0.5–2 h, then cool. Stir in A at 60–90 °C for 5–15 min.
6. **Finish.** Add the starch and gums, then homogenize at 3000–6000 rpm for 3–10 min.

## Examples (F-1 to F-4)

Four example products fall within the claimed ranges, with some changes:

- Second-stage reaction: from 100 °C for 2 h up to 140 °C for 40 min
- Amount of protein broken down in step 4: 15–20%
- Flavor blend: 10–20 parts
- Homogenization: 3000–6000 rpm

## Evidence of performance

- **Taste panel.** Seven trained tasters scored the products against sizzling roast beef, which was set at 5\. The four products scored about 4.0–4.6 out of 5\. The table is hard to read on the page, so the exact score for each product should be checked in the PDF.
- **Veggie beef burger** (F-1, 3 g per 100 g rehydrated protein): color 4.14, flavor 4.58, liking 4.52, similarity to beef 4.57
- **Other tests:**  
  - grilled oyster mushrooms (F-2, 250 °C for 25 min): liking mostly 4–5
  - fried rice noodles (F-3): liking mostly 4–5
  - plant-based grilled steak: similarity to beef mostly 3–5
- **Smell-port testing (GC-olfactometry).** Testers smelling the separated compounds as they came off the instrument found meaty, roasted, fatty, tallow and beefy notes strongest, at intensity 4–5.
- **Compound analysis (GC-MS).** Besides the added flavor compounds, the reactions produced known cooked-beef aroma compounds. These include:  
  - 2-acetyl-1-pyrroline, 2-acetylthiazoline and 2-acetylpyrazine
  - tetramethylpyrazine and 2,4,5-trimethylthiazole
  - bis(2-methyl-3-furyl) disulfide and difurfuryl disulfide
  - maltol, γ-octalactone and guaiacol
- **No odor activity values (OAVs) are reported.** The patent identifies key compounds only through smell-port testing and peak areas. It doesn't calculate OAVs.

## Claimed advantages and uses

- **Advantages:** no foreign or beany taste, a realistic roast beef character, covers up off-notes from plant protein, holds up to cooking, and can be scaled up for industrial production.
- **Uses:** vegetarian dishes and seasonings, quick-frozen foods, snacks, and plant-based meat such as burgers and steaks.

## Inconsistencies in the text

- Example 4 dilutes the flavors to 100 ppm, but the claims specify 1%.
- Example 1 lists "2-undecanal," but the claims list "2-undecenal."

**Source:** [AU2020102669A4 – Google Patents](https://patents.google.com/patent/AU2020102669A4/en?ref=flavorist.com)