Enzymatic process

Patent metadata

Field	Value
Publication number	US-9833012-B2
Application number	US-201514824682-A
Country	US
Kind code	B2
Filing date	Aug 12, 2015
Priority date	Jun 20, 2008
Publication date	Dec 5, 2017
Grant date	Dec 5, 2017

Abstract

Provided is an enzymatic process that hydrolyzes spinach 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 producing a salt-enhancing ingredient comprising the steps of:
(i) forming an aqueous slurry of spinach plant material,
(ii) forming a hydrolysate of spinach plant material by subjecting it to an enzymatic hydrolysis using one or more carbohydrase enzymes in parallel or subsequent to enzymatic hydrolysis by one or more proteolytic enzymes, and,
(iii) fermenting the hydrolysate of the spinach plant material at a temperature from about 20° C. to about 40° C. by using L. plantarum.

2. The process of claim 1 , wherein the one or more enzymes and the Lactobacillus plantarum bacterium in the formed salt-enhancing ingredient is inactivated by heating.

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

4. The process according to claim 1 , wherein the one or more proteolytic enzymes comprise both endopeptidase and exopeptidase activity.

5. The process according to claim 1 , wherein the one or more proteolytic enzymes comprise an enzyme preparation from Aspergillus oryzae and the hydrolysis is performed at 40° C. to 60° C.

6. The salt-enhancing ingredient produced by the process of claim 1 .

7. The salt-enhancing ingredient according to 1 which is concentrated at least 1.5 times by removing water.

8. The salt-enhancing ingredient according to claim 6 , wherein the salt-enhancing ingredient is spray-dried.

9. A flavor composition for food products comprising the salt-enhancing ingredient according to claim 6 and one or more food grade excipients.

10. The flavor composition according to claim 9 wherein the concentration of the salt-enhancing ingredient is 0.25 to 400 ppm.

11. A food product comprising the salt-enhancing ingredient according to claim 6 , which is present at a concentration of 0.25 to 400 ppm.

12. The food product of claim 11 which is a reduced or low sodium food product having a sodium chloride concentration is 0.15% (wt/wt) to 3% (wt/wt).

13. The reduced or low sodium food product according to claim 12 , additionally comprising potassium chloride.

14. A method of producing a food product enhanced in saltiness the method comprising the step of: admixing to a food product a salt-enhancing ingredient according to claim 6 .

15. The method of claim 14 wherein the food product is a reduced or low sodium food product.

Assignees

• Givaudan Sa
• Givaudan Sa

Inventors

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

Classifications

• C12Y302/01058

  Glucan 1,3-beta-glucosidase (3.2.1.58) · CPC title

• C12Y304/21

  Serine endopeptidases (3.4.21) · CPC title

• C12Y304/15

  Peptidyl-dipeptidases (3.4.15) · CPC title

• C12Y304/19

  Omega peptidases (3.4.19) · CPC title

• C12Y304/23

  Aspartic endopeptidases (3.4.23) · CPC title