Alpha-amylase variants
US-2015376588-A1 · Dec 31, 2015 · US
Flavour generation in food
US11484036B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-11484036-B2 |
| Application number | US-201716301653-A |
| Country | US |
| Kind code | B2 |
| Filing date | May 16, 2017 |
| Priority date | May 19, 2016 |
| Publication date | Nov 1, 2022 |
| Grant date | Nov 1, 2022 |
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Abstract
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The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.
First claim
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The invention claimed is: 1. A method for flavor generation by release of proline, the method comprising: a. contacting an edible peptide-containing material with a prolidase obtained from Klyveromyces lactis to form a hydrolysed preparation, wherein the prolidase comprises an amino acid sequence having at least 95% identity to SEQ ID NO:1, and the prolidase is obtained by autolysis of Klyveromyces lactis ; and b. subjecting a food preparation comprising the hydrolysed preparation to heat treatment to obtain a heat-treated food product, wherein the food preparation comprises a reducing sugar that was present in the hydrolysed preparation or added to the hydrolysed preparation, and the heat treated food product is selected from the group consisting of biscuit, extruded cereal, pizza, beverage powder and caramel, wherein the food preparation comprises ornithine as a free amino acid, the food preparation further comprises leucine as a free amino acid, and the molar ratio of the proline to the leucine is greater than 2.5, and the molar ratio of the ornithine to the leucine is greater than 1. 2. The method according to claim 1 , wherein the edible peptide-containing material is contacted with a prolyl endopeptidase. 3. The method according to claim 1 , wherein the reducing sugar comprises rhamnose. 4. The method according to claim 1 , wherein the hydrolysed preparation is incorporated into the food preparation in an amount of 0.01 to 5 parts by weight of the food preparation. 5. The method according to claim 1 , wherein the edible peptide-containing material is at least one material selected from the group consisting of flour, milk and peptide-containing components of these. 6. The method according to claim 2 , wherein the edible peptide-containing material, the prolyl endopeptidase and the prolidase are contacted in an aqueous dispersion at a temperature of between 30 and 60° C.
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Frequently asked questions
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- What does patent US11484036B2 cover?
- The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.
- Who is the assignee on this patent?
- Nestec Sa, Nestle Sa
- What technology area does this patent fall under?
- Primary CPC classification A21D8/042. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Nov 01 2022 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).