Enzymatic process

Patent metadata

Field	Value
Publication number	US-11779039-B2
Application number	US-201815955220-A
Country	US
Kind code	B2
Filing date	Apr 17, 2018
Priority date	Mar 17, 2008
Publication date	Oct 10, 2023
Grant date	Oct 10, 2023

Abstract

Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

First claim

The invention claimed is:

1. A process of forming a salt enhancing ingredient, the process comprising the steps of (i) forming an aqueous slurry of Apium graveolens plant material and liquifying the aqueous slurry, (ii) forming a hydrolysate of Apium graveolens plant material by subjecting the Apium graveolens plant material to an enzymatic hydrolysis using one or more carbohydrase enzymes subsequent to enzymatic hydrolysis by one or more proteolytic enzyme, wherein the one or more proteolytic enzymes comprise an enzyme preparation from Aspergillus oryzae and wherein the hydrolysis is performed at 40° C. to 60° C., (iii) subjecting the hydrolysate to fermentation using a Lactobacillus at a temperature from 20° C. to 40° C., wherein the one or more proteolytic enzymes comprise both endopeptidase and exopeptidase activity, (iv) heating the fermented hydrolysate in order to inactivate the microorganisms and enzymes present in the fermented hydrolysate, to form a fermented hydrolyzed salt enhancing ingredient, wherein the enzymes and microorganisms present in the formed salt enhancing ingredient are inactivated by heating.

2. The process according to claim 1 , wherein the one or more proteolytic enzymes are selected from the group consisting of proteinase, peptidase, and glutaminase.

3. The process according to claim 1 , wherein the Lactobacillus microorganism is selected from the group consisting of: L. plantarum, L. casei, L. brevis and L. helveticus.

4. The process according to claim 1 , wherein the hydrolysate is subjected to fermentation using a Lactobacillus at a temperature from 20° C. to 40° C. at a starting pH of at least 6.

5. The process according to claim 3 , wherein the Lactobacillus microorganism is L. helveticus.

6. The process according to claim 3 , wherein the Lactobacillus microorganism is L. plantarum.

Assignees

• Givaudan Sa

Inventors

• Bhowmik Tarun
• Myaka Stefka Ivanova
• Van Leersum Johan Peter
• Smith Roy Wade

Classifications

• A23L27/45 Primary

  Salt substitutes completely devoid of sodium chloride · CPC title

• A23L27/40 Primary

  Table salts; Dietetic salt substitutes · CPC title