Fermented ingredient

Patent metadata

Field	Value
Publication number	US-9693576-B2
Application number	US-201313932821-A
Country	US
Kind code	B2
Filing date	Jul 1, 2013
Priority date	Apr 5, 2007
Publication date	Jul 4, 2017
Grant date	Jul 4, 2017

Abstract

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus sp., the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

First claim

The invention claimed is:

1. A process of producing a salt enhancing ingredient having an umami taste, comprising steps wherein
a) a low glutamic acid content pea protein of the leguminous plant Pisum sativum is hydrolyzed or partly hydrolyzed, and
b) the hydrolyzed or partly hydrolyzed pea protein is subjected to fermentation with Lactobacillus plantarum at a temperature suitable for the species at a starting pH of at least 6 or higher and incubated until a pH of 5.5 or lower is reached, wherein hydrolysis is step a) is enzymatic hydrolysis performed with an enzyme or enzyme preparation having both proteinase and peptidase activity at a temperature suitable for the enzyme.

2. A process according to claim 1 wherein the hydroylysis of the pea protein occurs is an enzymatic hydrolysis utilizing an enzyme preparation from Aspergillus oryzae and wherein the hydrolysis occurs at a temperature from 40° C. to 60 C.

3. A process according to claim 1 wherein the hydrolysis temperature is from 50° C. to 70° C.

4. A process according to claim 1 wherein in addition to the enzymatic hydrolysis, acid hydrolysis also occurs.

5. The salt enhancing ingredient formed by the process of claim 1 .

6. The salt enhancing ingredient of claim 5 which is concentrated at least 1.5 times by removing water.

7. The salt enhancing ingredient of claim 5 wherein the salt enhancing ingredient is spray-dried.

8. A flavor composition for food products comprising the salt enhancing ingredient of claim 5 .

9. The flavor composition of claim 8 wherein the concentration of the salt enhancing ingredient of claim 5 is 0.02% to 0.3% (wt/wt) based on a spray-dried 2× concentrate.

10. A food product comprising the salt enhancing ingredient of claim 5 .

11. The food product of claim 10 wherein the concentration of the salt enhancing ingredient is 0.002% to 0.03% (wt/wt) based on a spray-dried 2× concentrate.

12. The food product of claim 10 which is a reduced or low sodium food product.

13. The food product of claim 12 wherein the sodium chloride concentration is 0.15% (wt/wt) to 3% (wt/wt).

14. The food product of claim 12 wherein the sodium chloride concentration is 0.15% (wt/wt) to 1.5% (wt/wt).

15. The reduced or low sodium food product according to claim 12 additionally comprising KCl in a concentration of 0.1% to 2% KCl.

16. A method of providing a food product enhanced in saltiness wherein the salt enhancing ingredient as defined in claim 5 is admixed to a food product.

17. The method of claim 16 wherein the food product is a reduced or low sodium food product optionally containing KCl in a concentration of 0.1% to 2% KCl.

18. A process according to claim 1 , wherein the pea protein of the leguminous plant pisum Pisum sativum has a glutamic acid content of about 13%.

Assignees

• Givaudan Sa

Inventors

• Bhowmik Tarun
• Simons Christopher Todd
• Myaka Stefka Ivanova

Classifications

• A23J3/346

  of vegetable proteins · CPC title

• A23L27/40

  Table salts; Dietetic salt substitutes · CPC title

• A23L27/88

  Taste or flavour enhancing agents · CPC title

• A23V2002/00

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

• A23L27/22

  containing glutamic acids · CPC title