Yeast cell wall derived flavour

Patent metadata

Field	Value
Publication number	US-11297860-B2
Application number	US-201615761281-A
Country	US
Kind code	B2
Filing date	Sep 15, 2016
Priority date	Sep 21, 2015
Publication date	Apr 12, 2022
Grant date	Apr 12, 2022

Abstract

The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

First claim

The invention claimed is:

1. A method for producing a liquid flavour composition comprising providing a slurry of isolated yeast cell walls and contacting the slurry of isolated yeast cell walls with a β-1,3-glucanase and with an endoprotease to solubilize the yeast cell walls, followed by separating the solubilized yeast cell walls by solid / liquid separation to provide a soluble fraction and an insoluble fraction, wherein the liquid flavor composition consists of the soluble fraction comprising solubilized yeast cell wall components.

2. The method according to claim 1 , further comprising contacting the slurry of isolated yeast cell walls with an exopeptidase.

3. The method according to claim 1 , wherein the β-1,3-glucanase is a laminaripentaose-producing-β-1,3-glucanase (LPHase).

4. The method according to claim 1 , wherein the endoprotease comprises a proline specific endoprotease.

5. The method according to claim 1 , further comprising concentrating the liquid flavour composition to a dry matter content of 5% to 60%.

6. The method according to claim 2 , wherein the contacting the slurry of isolated yeast cell walls with the β-1,3-glucanase, endoprotease and exopeptidase is carried out at a pH within the range of 3-10 and / or a temperature within the range of 40° C. to 70° C.

7. The method according to claim 1 , further comprising formulating the liquid flavour composition with a spray dry carrier selected from salt, maltodextrin, and yeast extract.

8. The method according to claim 1 , further comprising spray drying the liquid flavour composition to a dry matter content of at least 95%.

9. The method according to claim 1 , wherein the solubilized yeast cell wall components comprise solubilized glucans, mannans, amino acids, proteins, protein fragments and phospholipids.

10. The method of claim 9 , wherein the liquid flavour composition comprises:
(i) 10 to 40% (w/w) solublized glucans having a length of 0.1 to 50 kD;
(ii) 5 to 30% (w/w) mannans;
(iii) 5 to 30% (w/w) free amino acids;
(iv) 10 to 40% (w/w) protein; and
(v) 5 to 25% (w/w) phospholipids.

Assignees

• Dsm Ip Assets Bv

Inventors

• Morel Bernadette Theresia
• Van Den Berg Marco Alexander

Classifications

• C12Y302/01

  Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1) · CPC title

• A23L23/00

  Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof · CPC title

• A23L2/60

  Sweeteners · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L27/21 Primary

  containing amino acids · CPC title