Method for Producing a Food Product

Patent metadata

Field	Value
Publication number	US-2016135486-A1
Application number	US-201414897485-A
Country	US
Kind code	A1
Filing date	Jun 23, 2014
Priority date	Jun 24, 2013
Publication date	May 19, 2016
Grant date	—

Abstract

The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.

First claim

1 . A method for producing a heat-treated food product comprising:
(a) contacting of a food material with an asparaginase which (i) has at least 60% sequence identity to the mature polypeptide of SEQ ID NO: 10, (ii) is encoded by a polynucleotide having at least 60% sequence identity to SEQ ID NO: 9, or (iii) is a variant of the mature polypeptide of SEQ ID NO: 10 comprising a substitution, deletion, and/or insertion at one or more positions; and (b) heat-treating the asparaginase treated food material to obtain the heat-treated food product.

2 . The method of claim 1 , wherein the asparaginase has sequence identity to the mature polypeptide of SEQ ID NO: 10.

3 . The method of claim 1 , wherein the asparaginase is a thermostable asparaginase.

4 . The method of claim 1 , wherein in step (a), the asparaginase is added to the food material at a temperature of at least 60° C., such as at least 80° C.

5 . The method of claim 1 , wherein the contacting in step (a) is for at least 2 minutes.

6 . The method of claim 1 , wherein the asparaginase is obtained from Thermococcus , preferably from Thermococcus kodakaraensis.

7 . The method of claim 1 , wherein the heat-treated food product is French fries, and wherein the food material is blanched potato strips.

8 . The method of claim 1 , wherein the heat-treated food product is sliced potato chips, and wherein the food material is potato slices.

9 . The method of claim 1 , wherein the heat-treated food product is a potato-based food product and wherein the food material to be treated with asparaginase is mashed potato, a potato-based dough or a suspension of a dehydrated potato product, such as potato flakes or granules.

10 . The method of claim 1 , wherein the heat-treated food product is a breakfast cereal and wherein the food material comprises whole or processed cereal kernels or grains.

11 . The method of claim 1 , wherein the heat-treated food product is roasted coffee beans and wherein the food material is unroasted coffee beans or a water extract of unroasted coffee beans.

12 . An isolated polynucleotide having at least 60% sequence identity to SEQ ID NO: 9, which encodes an asparaginase.

13 . A nucleic acid construct or expression vector comprising the polynucleotide of claim 12 operably linked to one or more control sequences that direct the production of the asparaginase in a Bacillus strain.

14 . A recombinant Bacillus host cell comprising the polynucleotide of claim 12 operably linked to one or more control sequences that direct the production of the asparaginase.

15 . A method of producing an asparaginase, comprising:
(a) cultivating the Bacillus host cell of claim 14 under conditions conducive for production of the asparaginase; and (b) recovering the asparaginase.

Assignees

• Novozymes As

Inventors

• Hendriksen Hanne Vang
• Puder Katja
• Baumann Martin Johannes
• Lynglev Gitte Budolfsen
• Noergaard Allan
• Borchert Martin Simon

Classifications

• A23F5/163

  using enzymes or microorganisms · CPC title

• A23L1/2163

  Human Necessities · mapped topic

• A23L1/2161

  Human Necessities · mapped topic

• C12Y305/01001

  Asparaginase (3.5.1.1) · CPC title

• A23V2002/00

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