MXPA99005885A - Sa improver - Google Patents

Abstract

The present invention relates to a flavor enhancer which is low in content of monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which improves the flavors of meat to vegetable and dairy products. This invention also relates to the use of the flavor improver in flavoring compositions and in food and food applications.

Description

IMPROVEMENT OF TASTE TECHNICAL FIELD OF THE INVENTION The present invention relates to a flavor improver, to methods for the preparation of the flavor improver, to food and food compositions comprising the flavor improver and the use of the flavor improver.

BACKGROUND OF THE INVENTION Flavor improvers improve or enhance the existing flavor of a food product. Two classes of well-known flavor improving compounds are monosodium glutamate and 5'-ribonucleotides. These flavor improving compounds are used as such, but are also, separately or in combination, part of the flavor improving compositions. Yeast extracts, for example, which are prepared by enzymatic degradation of the yeast, contain the 5'-taste-enhancing ribonucleotides, guanosine-5'-onophosphate (5"-GMP) and inosine-5'-monophosphate (5). '-IMP) REF .: 30592 Hydrolyzed vegetable proteins (HVPs), which are prepared by acid or enzymatic hydrolysis of vegetable protein, typically contain monosodium glutamate as their flavor-enhancing compound.This monosodium glutamate is derived from amino acids Glutamic acid and glutamine released from the protein during hydrolysis Flavor improvers that do not contain substantial amounts of either of the two classes of flavor enhancing compounds are very scarce.As much as the inventors know, the only description of a flavor improver of this type is in U.S. Patent No. 5,077,062, U.S. Patent No. 5,077,062 discloses a soy hydrolyzate which l is prepared by hydrolysis at pH 6.6-7.2, 30-38 ° C for approximately two hours. The resulting hydrolyzate contains free amino acids, is low in glutamate, and can be used as a flavor enhancer. However, the described flavor enhancer enhances or improves fish flavors only.

BRIEF DESCRIPTION OF THE INVENTION The present invention provides a flavor improver which is low in monosodium glutamate content, methods for the preparation of the flavor improver, compositions comprising the flavor improver and uses of the flavor improver. A preferred method for preparing the flavor improver as a soy protein hydrolyzate comprises: (i) the formation of an aqueous suspension of an initial material containing soy protein (eg, soybean meal, soy protein isolate, soybeans, or flakes, grains or soy bean granules, which are preferably defatted); (ii) heating the aqueous suspension for at least about 1 minute to about 15 minutes at a temperature of about 60 ° C to about 82 ° C; (iii) incubation of the suspension with a protease mixture comprising endoprotesse and exoprotease activity, to obtain an amino acid level in the suspension of from about 20% to about 55%; (iv) adjusting the pH and temperature of the suspension to inactivate endoprotease and exoprotease; and (v) recovery of the soy protein hydrolyzate (e.g. by concentration and / or drying, or other appropriate means). The present invention thus provides a flavor enhancer which is low in monosodium glutamate content, has no yeast flavor after tasting, and improves the flavors of meat, vegetables and dairy products. This offers the advantage of a wide applicability. The flavor improver can be used as such or, in a flavoring composition, for example, in combination with a flavoring agent. Since the flavor improver according to the invention is low in monosodium glutamate, it can also be used by individuals who prefer to minimize their intake of monosodium glutamate, for example, due to a sensitivity to monosodium glutamate. Although the present flavor enhancer is a soy hydrolyzate with its own characteristic flavor, the taste of a food product comprising the soy hydrolyzate as a flavor enhancer is not reminiscent of the soy used to prepare the flavor improver. These and other objects and advantages of the present invention, as well as the individual inventive features, will be apparent from the description of the invention described herein.

DETAILED DESCRIPTION OF THE INVENTION The present invention provides, among other things, a soy hydrolyzate which is obtainable by: (i) heating a slurry of defatted soybean meal, in water, for at least about 10 minutes from about 65 ° C to about 82 ° C; (ii) Incubation of the suspension with a mixture of endo- and exo-proteases obtained from Aspergillus species from about 40 ° C to about 60 ° C at a pH of about 4 to about 6 for a sufficient time to obtain a amino acid level from 20% to 55%; (iii) decreasing the pH to between about 3.5 and about 4.5 and increasing the temperature from about 80 ° C to about 100 ° C, for a period of time ranging from about 10 minutes to about 4 hours; and (iv) decreasing the temperature from about 25 ° C to about 40 ° C and, optionally, recovering the hydrolyzate.

The starting material used for the hydrolysis may contain from about 50% to about 100% (w / w) of soy protein, preferably from about 50% to about 75%. In a preferred embodiment of the invention, the non-roasted, defatted soy flour (Cargill BV, The Netherlands), containing about 52% (w / w) of soy protein, is used, at most about 1.5% (w / w) of fat, and from about 2 to about 4% (w / w) of fibers. However, the person skilled in the art will understand that other materials containing defatted soy protein, such as soy protein isolate or roasted soybean meal, can also be used as the starting material. Although soybeans can also be used, the result may be less satisfactory, due to the oil present in these beans. Advantageously, the viscosity can be reduced, for example, to facilitate further handling of the suspension; such a reduction in viscosity can be obtained preferably by the addition of enzymes. Suitable enzyme preparations include Pescalase® (Gist-brocades, The Netherlands), B500® (Gist-brocades, The Netherlands) and Viscozyme® (NOVO Nordisk, Denmark), or enzyme preparations having similar activity. Preferably, the Pescalase® protease is used to reduce the viscosity. Although other enzymes, such as cellulose, for example present in Víscozyme®, are known to reduce viscosity, it was surprisingly found that a short incubation period with a protease, such as Pescalase®, sufficiently reduced the viscosity. For example, an incubation of about 1 hour at about 60 ° C with about 0.5% w / w Pescalase® protease sufficiently reduces the viscosity of the suspension comprising soybean meal. The hydrolysis is desirably preceded by a heating step in order to inactivate the native, interfering soy proteins, such as glucosidases, which may interfere with the reaction or the quality of the final product. Heating the mixture for at least about 5 to 15 minutes, preferably at least about 7 minutes, at a temperature of about 65 ° C to about 82 ° C, substantially reduces the amounts of off-flavors (or undesirable flavors) produced by the degradation of isoflavones. In a preferred embodiment, the mixture is heated for about 10 minutes at about 75 ° C. Notably, while the incubations at increased temperature according to the invention are desirably carried out for at least about 5 to about 15 minutes, incubation times of more than 15 minutes may be employed, provided this step does not produce (other) flavors. undesirable. The soy protein is optimally enzymatically hydrolyzed by mixtures of endoproteases and exoproteases. The ratio between activities for endo- and exo-proteases can vary from approximately 1 to 10, up to about 10 to 1. Someone skilled in the art will know that this ratio (as one of the options) can be varied in order to provide the desired level of amino acids. Commercially available mixtures of endo- and exo-protease that can be used in the present invention are, for example, the proteases Sumizyme®FP, Sumizyme®LP (both from Shin Nihon, Japan), the Flavourzy protease e® (Novo) Nordisk A / S, Denmark) and Protease M® Amano (Amano, Japan). Other comparable enzymes that have similar properties can also be used. These mixtures of endo- and exo-proteases are preferably obtained from a species of Aspergillus, especially a species of A. oryzae or A. sojae, although enzymes of other species of Aspergill can be used, or also, other species of fungi. Mixtures of these proteases, for example, with other proteases such as for example the Pescalase® protease which is a bacterial endoprotease, can also be used. In addition, it may be advantageous to incubate various proteases either concurrently or sequentially. The proteases will be incubated preferably at conditions of optimum pH, or an average of the optimum pH conditions for the various proteases employed as a whole. The pH is preferably controlled at a reference point. Alkali or acid is added to maintain the pH at that point of reference. During hydrolysis the pH reference point can be changed, for example, when another protease is added sequentially. Food grade alkalis such as, for example, sodium hydroxide or potassium hydroxide and food grade acids, such as for example, hydrochloric acid, sulfuric acid, can be used to maintain the pH at a given set point or set point. Enzymatic concentrations may vary from about 0.2% to about 4% (w / w). Hydrolysis with mixtures of endo- and exoproteases obtained from Aspergillus species are preferably carried out at a -pH * - from about 4 to about 6, more preferably at a pH of about 5.1, desirably at a temperature of about 40. ° C to approximately 60 ° C. Preferably, the temperature is from about 55 ° C to about 60 ° C. The temperatures should not exceed optimum approximately 60 ° C, due to the risk of inactivation of the enzymes in the mixture. However, higher temperatures can be used for hydrolysis of the protease if thermostable or heat-resistant enzymes are used. According to a preferred embodiment, the soy protein is incubated with a 2% (w / w) mixture of endo- and exo-proteases obtained from Aspergillus species, (for example the Sumizyme®FP protease) at a pH from about 5.1 to about 55 ° C for about 15 hours. The person skilled in the art will understand that to achieve the same result in a longer, shorter period, the amount of enzyme will need to be adjusted. Hydrolysis for much longer than about 25 hours will increase the risk of contamination (undesirable bacterial growth) which can lead to the production of undesirable compounds that affect flavor or food quality, and is therefore less preferable. Optionally, in addition to the exoproteases and endoproteases, other enzymes are also added, such as glutaminases or cell wall degrading enzymes. In addition, it is optional to add microorganisms in order to develop and ferment during hydrolysis. The microorganisms that can be added are preferably food grade. Mixtures of such microorganisms can also be used. The microorganisms are preferably capable of developing at a pH of about 4 to about 6, and developed at temperatures of about 40 ° C to about 60 ° C, more preferably at temperatures of about 50 ° C to about 60 ° C. Incubation at temperatures of approximately 50 ° C or higher reduces the risk of contamination with microorganisms that produce unwanted metabolites. Particularly preferred according to the invention is the use of bacteria such as Bacillus, for example, species of Bacillus stearotermophilus or species of Bacillus coagulans, including but not limited to a microorganism that has been classified by DSM (Z) (Deutsche Sammlung vom Mikroorganismen und Zellkulturen GmbH (Braunsch eig, Germany)) as a B. coagulans (which was previously classified as a B. stearothermophilus) and is known under the number CBS 772.97 (deposited in Central Bureau voor Schimmelcultures (The Netherlands) on May 13, 1997). B. coagulans CBS 772.97 is a bacterium capable of developing under (semi-) anaerobic conditions at temperatures of 55 ° C, and which during the fermentation of sugars produce lactic acid. The addition of B. coagulans CBS 772.97 (or another microorganism) during the proteolytic hydrolysis of the soy protein results in an anaerobic fermentation. During anaerobic fermentation the sugars are converted to acid, for example, lactic acid. The content of free sugar is therefore decreased during hydrolysis and this reduces the formation of Maillard cunds (of free sugars and free amino acids). The final product will therefore contain fewer Maillard cunds and is therefore less colored and less pungent or less toasted flavor. Thus according to another preferred embodiment of the invention, the soy protein is incubated with a mixture of endo- and exo-proteases at about 50 to about 60 ° C for about 15 to about 25 hours in the presence of a fermentation microorganism. , preferably food grade, which is more preferably a B. stearother ophil us or a species of B. coagulans, more preferably B. coagulans CBS 772.97. The incubation is carried out under conditions such that a desirable amino acid level is obtained as further described herein. Due to the presence of a culture of a microorganism and the use of relatively high temperature, the risk of contamination is effectively reduced. Therefore, incubation is no longer possible when, in addition to the proteolytic enzyme mixtures of endo- and exo-proteases, a microorganism is added to the soy protein suspension. After hydrolysis (optionally combined with fermentation) the pH of the hydrolyzed suspension is decreased and the temperature is high to inactivate the enzymes. This will also kill the microorganisms that are present, such as Bacill us stearothermophilus (which belongs to the natural microbial flora of unroasted soybean meal) or Bacillus coagulans. The pH is preferably adjusted to between about 3.5 and about 4.5, desirably at between about 3.8 and about 4.2. This pH adjustment will result in the precipitation of a portion of the proteins present in the hydrolyzed suspension. The lower the pH, the more protein it will precipitate. This precipitated protein will be separated, for example, by filtration or centrifugation, from the final hydrolyzate of soluble soy protein. Although this results in lower production yields for the final product, the final product can now be used in almost any food or desirable food product, without producing protein precipitate in these foods or food products. For example, in clear drinks or other products this may be advantageous. Optimally the temperature can be raised from about 80 ° C to about 100 ° C, from about 10 minutes to about 4 hours, preferably from about 10 to about 30 minutes. In a preferred embodiment of the invention, the hydrolysis is terminated by incubation for about 15 minutes at a pH of about 4.0 and at a temperature of about 80 ° C. Before, during or after the concentration and / or drying the hydrolyzate can be cooled. The hydrolyzate is subjected to centrifugation or filtration, the hydrolyzate is preferably first cooled to about 25 ° C to about 40 ° C before centrifugation or filtration. The product can be concentrated and / or dried in any convenient manner, such as spray drying, lyophilization, fluidized bed treatment, or a combination of these methods. The person skilled in the art will understand that the method chosen will depend on the formulation of the product. The product can be formulated in any convenient manner, for example, as a paste, liquid, emulsion, powder, flakes, extruded, granulated, or pellets. According to a preferred embodiment, the product is formulated as a spray-dried powder. The amino acid level (AAL) of the product obtained is preferably from about 20% to about 55%. The 'amino acid level' is defined as 'free amino acids / total amount of amino acids', where 'the total amount of amino acids' = 'free amino acids + amino acids released after the acid hydrolysis of the remaining protein material'. The amino acid level is expressed in terms of percentages, while the free amino acids and the total amount of amino acids are both expressed in μmol / gram. In a preferred embodiment of the invention, the amino acid level is from about 25% to about 45%. The product obtained can contain lactic acid, preferably in amounts of about 1 to about 20% w / w, more preferably in amounts of about 2 to about 15% w / w more preferably in amounts of about 3 to about 10% w / w . A typical soy protein hydrolyzate according to the invention comprises: Carbohydrates approximately 5% to 10% Protein approximately 45% to 55% Lactate approximately 1% to 20% Ashes approximately 10% to 30% All percentages based on dry matter w / w. The protein fraction comprises an amino acid level of from about 20% to about 55%. The amount of monosodium glutamate on the dried material is below about 4%, preferably below about 3%, more preferably below about 2.5%. A typical soy protein hydrolyzate according to the invention comprises about 1.5% up to about 2.5% (w / w dry matter) of monosodium glutamate. The soy protein hydrolyzate is substantially free of 5'-IMP and 5'-GMP, which means that less than about 0.1% (w / w of dry material) will be present in the soy protein hydrolyzate. Preferably less than 0.01% (w / w dry matter) of 5'-IMP and 5'-GMP will be present in the soy protein hydrolyzate. Since the flavor improver according to the invention is low in monosodium glutamate, it can also be used by individuals who prefer or need to minimize their ingestion of. monosodium glutamate. Since this is not a yeast extract, the flavor improver according to the invention has no yeast flavor after testing. Contrary to the flavor improver described in U.S. Patent No. 5,077,062, the flavor improver according to the invention increases or improves a wide range of flavors. Therefore, it can be used in meat applications, for example, to improve the taste of beef or poultry; applications in vegetables, for example, to improve the taste of paprika or red pepper, carrot, mushrooms, onion or garlic; and applications in dairy products for example to improve the taste of cheese or butter; pastry applications, for example, to improve the flavor of baked goods; and to improve the flavor of the drinks. It can be added to food products whether fresh, frozen, vacuum preserved or dehydrated; processed or unprocessed; liquids or solids; alcoholic or non-alcoholic; for human consumption or for animal consumption. Foodstuffs to which this may be added include, but are not limited to, basic foods, such as meat products, lobster products, chicken products, fish products, vegetable products and the like; sandwiches, such as, for example, cheese crackers, toasted products, and similar sauces and dressings, such as cheese sauce, brown sauce or juice, curry sauce, garlic sauce, dip sauce, salad dressings and / or vegetables , and the like; soups, such as onion soup, meat noodle soup and the like; mayonnaise, confectionery, margarine, butter and the like; baked goods such as buns, bread, cakes and cookies; ready-to-eat foods; seasonings, such as paprika seasoning, and the like; custards and whipped cream; chocolate flavor products, such as cocoa flavor drinks, for example soy milk chocolate flavor or chocolate bars (to improve the cocoa flavor of these products). According to a preferred embodiment, the flavor enhancer is added to the mushroom soup to improve fungal taste. Although the flavor improver according to the invention improves the taste flavor of meat-based food products, the flavor enhancer is particularly suitable for improving the flavor characteristics of the dairy product (such as cheese), vegetable-like characteristics (eg carrot). , tomato, mushroom, onion) and spices (for example pepper (improvement of the characteristic of spicy pepper), garlic). A particularly novel effect of the flavor improver according to the invention is the prolonged perception of taste. The addition of the flavor improver according to the invention to a food product makes the flavor of the food product more prolonged in the mouth (this is termed the longer flavor effect (linger longer®)., the creamy taste products taste more creamy and obtain a thicker mouthfeel when the flavor improver according to the invention is added to the food product. The use of the soy protein hydrolyzate will improve the creaminess and buccal feel of the food or the food product, essentially without increasing the viscosity of these foods or food compositions. The flavor improver of the invention can be used as such or in flavoring compositions, for example, in combination with flavoring agents. In this context, the term 'flavoring agent' is used to indicate a compound or mixture of compounds that is used to create a flavor that is not present in a product. The flavor enhancer can also be used as a compound in the production of processed flavors. Due to the high amount of free amino acids, it can be used as a source of amino acids in the production of processed or reaction flavors. The invention is further illustrated by the following examples. Of course, the following examples are illustrative only and should not be considered in any way as limiting the scope of the invention.

EXAMPLES Methods The amino acid analysis was carried out according to the Picotag method of aters (Milford MA, USA). The Picotag method comprises a step of pre-derivatization using phenyl isothiocyanate. The high resolution liquid chromatography (HPLC) analysis is performed on a Picotag column using reverse phase chromatography. The total hydrolysis of the proteins was achieved by dry hydrolysis on 6N HCl, also according to Waters. Amino acids hydrolyzed by enzymatic activity were determined in the supernatant. After hydrolysis, the various samples were immediately centrifuged in an Eppendorf 5417 tabletop centrifuge at 14,000 rpm for 5 minutes, after which the total supernatant was removed and kept frozen at -20 ° C. The amino acid analysis took place immediately after the thawing of the sample material. Carbohydrates were determined according to-Anthrone, J.H. Roe (1955) J. Biol. Chem. 212, 335-343.

The protein contents were determined according to Kjeldahl, methods approved by the North American Association of Cereal Chemists (American Association of Cereal Chemists, Volume II, 1983 American Association of Cereal Chemists, Inc., Method 46-09.

Example 1 Preparation of the hydrolyzate 450 g of 200/80 dehydrated soybean meal (52% protein w / w, Cargill BV, The Netherlands) was suspended in 2.5 liters of water at 20 ° C in the presence of 0.5% (w / w) Pescalase® protease ( Gist-Brocades, Holland). This suspension was heated for 10 minutes at 75 ° C. After cooling to 55 ° C and adjusting the pH to 5.1, the suspension was hydrolyzed for 15 hours using 2% (w / w) of the Sumizyme®FP protease (Shin Nihon, Japan).

After hydrolysis, this mixture was incubated at pH 4.0 and 80 ° C for 15 minutes to stop the hydrolysis. After cooling to 40 ° C the hydrolyzate was obtained by centrifugation for 30 minutes at 2200 g. The button or pellet was washed twice with water from the process. The resulting suspension was filtered at a pressure of 0.4 to 1 bar using Dicalite 418 as a filtration aid. After concentration by rotary evaporation at 40 ° C, 50 millibars, the filtrate was spray dried (inlet temperature 130 ° C, outlet temperature 80 ° C). A light colored powder was obtained. The taste of the obtained powder was evaluated by a Trained Panel of Tasting Experts, of ten individuals. 1% of the powder was dissolved in water at 60 ° C. The experts evaluated the smell and taste of the 1% solution. Tasting Panel Notes Tasters: odor: malt, nauseating, mealy, soy taste: slightly bitter, slightly astringent, nauseating, soy, unpleasant.

Example 2 Vegetable soup To 100 g of liquid mushroom soup, 0.1-1% (w / w) of the powder obtained in Example 1 was added. A panel of expert tasters found that the soup had an increased fungal character or flavor, a richness increased in flavor, more I leave flavor to mushrooms and in general more pleasant to the palate.

Example 3 Meat product To 100 g of meat product, up to 0.3% (w / w) of the powder obtained in Example 1 was added. A panel of expert tasters found that the resulting product had increased meat flavor, more flesh flavored after try it and a ricura increased in flavor.

Example 4 Mayonnaise To 100 g of mayonnaise was added 0.3% (w / w) of the powder obtained in Example 1. A panel of expert tasters found that the resulting mayonnaise had increased flavor, increased freshness and creaminess.

Example 5 Seasoning of paprika A paprika seasoning was prepared by mixing: 19 g of salt 10 g of tomato powder 19 g of paprika powder 15 g of dextrose 15 g of flour 7 g of monosodium glutamate 0.6 g of Maxarome® yeast extract (Gist-Brocades) ) 11 g of powder obtained in Example 1 All the ingredients were mixed until a homogeneous taste of the powder was obtained. To 100 g sandwiches (natural toasted products not salted) 10 g of this powder flavor was added. A panel of expert tasters found that the resulting sandwich had an improved flavor of paprika or red pepper. A reference flavoring mixture containing yeast extract instead of the powder obtained in Example 1 was tested by the panel of tasters and found to have a character of more meat flavor and salty impact.

Example 6 Curry sauce 0. 5% (w / w) of the powder obtained in Example 1 was added to 100 g of a curry sauce. A panel of expert tasters found that the resulting curry sauce had a more refined character, improved spice flavor, particularly, the characteristics of curry, ginger,. pepper and chili.

Example 7 Cheese crackers 8. 0 g of the powder obtained in Example 1 were added to the following ingredients: 66.0 g of cheese powder 2.5 g salt 10.0 g of sugar 0.5 g of maltodextrin 7.0 g of malt flour 8.5 g of whey powder 14.0 g of ammonium 1.4 g of bicarbonate 0.5 g of bisulfate 113.0 g of water 69.0 g of hydrogenated oil 381.8 g flour All the ingredients were mixed for 140 seconds in a Hobart mixer using a dough hook; it was kneaded for 80 seconds and kneaded with a roller until obtaining 1 mm thick sheets. The sheet was transferred to a baking sheet, cut into 5x5 cm squares and stacked. The dough was baked for approximately 6 minutes in an oven at approximately 270-280 ° C. A panel of expert tasters found that the cheese biscuits prepared with the powder obtained in Example 1 had more cheese flavor. The cheese tasted more mature and obtained a greater character of type melted cheese, also according to the panel of tasters.

Example 8 Preparatof the hydrolyzate, using B. coagulans CBS 772.97 351 g of 200/80 defatted soy flour (52% w / w protein, Cargill BV, The Netherlands) were suspended in 1.5 liters of water at 60 ° C in the presence of 0.5% Pescalase® protease (Gist-brocades, The Netherlands ). The enzyme was dosed as a percentage of the dry matter of the suspens The temperature of the suspenswas set at 75 ° C in 3.5 hours. During cooling of the suspensto 55 ° C, the pH was raised to 8.0 using KOH After adding 0.75% of the Pescalase® protease (weight / dry weight), these condit were maintained for 2 hours. Then the pH was adjusted to 5.1 using sulfuric acid, and an inoculum of B was added to the mixture. coagulans CBS 772.97 and 1% (dry weight / weight) of Sumizyme® FP protease (Shin Nihon, Japan). The inoculum-of B. coagulans CBS 772.97 was made by growing a frozen culture of B. Coagulans CBS 772.97 on a glucose medium and yeast extract Gistex® (Gist-brocades) pH = 5 for 16 hours at 55 ° C. Approximately 5 × 10 3 cells per milliliter were dosed to the suspens(final concentratof cells in the suspens after the additof the cells to the suspens. The mixture was fermented and hydrolyzed at constant pH and constant temperature for 15 hours. The reactwas terminated by the additof H2SO4 until a pH of 4.0 was reached, and the temperature was raised to 82 ° C in 2 hours. After cooling the suspensto 40 ° C, the non-solubilized material was removed by centrifugatfor 30 minutes at 2200 g. The button or pellet was washed twice with water. After a thermal shock for 5 minutes at 95 ° C, the supernatant was concentrated in a glass evaporator at 60 ° C and 120-150 mbar. After this, the pH of the concentrate was adjusted to 5.1 and the material was spray dried. The analysis of the spray-dried powder, obtained, resulted in the following: Protein (Kjeldahl) 48% Carbohydrates (Anthrone) 7.5% Lactate 4% Ash 24% The amino acid level was 43% and the powder contained 2.3% monosodium glutamate.

EXAMPLE 9 Mushroom soup prepared with the product of Example 8 To 100 g of the liquid mushroom soup was added 0.1-1% (w / w) of the powder obtained in Example 8. A panel of expert tasters found that the soup had an increased character to fungus, a richness increased in flavor , more of fungi after tasting and generally more pleasant to the palate.

Example 10 Cheese sauce 1. 32 g of the powder obtained in Example 1 were added to the following ingredients: 500 g of water (100 g cold, 400 g boiling) 20.00 g of starch 17.67 g of maltodextrin 15.00 g of chedar cheese powder 10.00 g of Gouda cheese in powder 10.00 g of wheat flour 10.00 g of milk powder 5.00 g of cream powder, 5.00 g of fat in powder 4.50 g of salt 1.00 g of lactose 0.50 g of milk protein (EM6) 0.05 g of citric acid 0.02 g of caramel in pplvo 0.06 g of turmeric (liquid) 0.15 g of white pepper 0.40 g of powdered onion 0.05 g of mace 0.05 g of nutmeg 0.05 g of bay leaf - 0.50 g of guar All ingredients (except water), were mixed until homogeneous. Then the water was added while stirring. A panel of expert tasters found that the sauce had a perception of increased aging of the cheese, increased salt and spice perception, more creaminess, fuller palate sensation, and prolonged flavor release (linger longer®).

Example 11 Margarine with medium fat content To 100 g of margarine with medium fat content was added 0.30% (w / w) of the powder obtained in Example 1. A Panel of Tasting Experts found that the resulting margarine with medium fat content had an increased flavor impact, a increased creaminess, increased fatty butter flavor and prolonged flavor release (linger longer®).

Example 12 Preparation of the hydrolyzate using protease B 500 and Flavourzyme® 351 g of defatted soy flour, Nutrisoy® 7B (53% w / w protein, ADM, The Netherlands) were suspended in 1.5 liters of water at 60 ° C in the presence of 0.5% protease B 500® (Gist-brocades) , Holland). The enzyme was dosed as a percentage of dehydrated material from the suspension. The temperature of the suspension was elevated to 75 ° C in 3.5 hours. During cooling of the suspension at 55 ° C, the pH was raised to 8. 0 using potassium hydroxide. After adding 0. 75% (weight / dry weight) of protease B 500®, these conditions were maintained for 2 hours. Then the pH was adjusted to 5.1 using sulfuric acid, and an inoculum of B was added to the mixture. CBS Coagulans 112 91 and 1% (weight / dry weight) of the Flavourzyme® protease (Novo Nordisk A / S, Denmark). The inoculum of B.

Coagulans CBS 772.97 was developed by growing a frozen culture of B. Coagulans CBS 772.97 on a glucose medium and yeast extract Gistex® (Gist-brocades) pH = 5 for 16 hours at 55 ° C. Approximately 5xl03 cells per milliliter were dosed to the suspension (final concentration of the cells in the suspension, after the addition of the cells to the suspension). The mixture was fermented and hydrolyzed at constant pH and temperatures for 15 hours. The reaction was terminated by the addition of sulfuric acid until a pH of 4.0 was reached, and the temperature was raised to 82 ° C in 2 hours. After cooling the suspension to 40 ° C, the non-solubilized material was removed by centrifugation for 30 minutes at 2200 g. The pellet or button was washed twice with water. After a thermal shock for 5 minutes at 95 ° C, the supernatant was concentrated in a glass evaporator at 60 ° C and 120-150 mbar. After this, the pH of the concentrate was adjusted to 5.1 and the material was spray dried.

EXAMPLE 13 Mushroom soup prepared with the product of Example 12 To 100 g of the liquid mushroom soup was added 0.1-1% (w / w) of powder obtained in Example 12. A panel of expert tasters found that the soup had an increased fungal character, a richer flavor increased, more I stop mushroom flavor after tasting it and in general more pleasant to the palate.

Example 14 Bagels Recipe for the production of 120 small rolls: 2000 g of flour 1100 g of water 100 g of yeast 40 g of salt 60 g of commercial bread improver 800 g of fat 10 g of soy protein hydrolyzate obtained in Example 1 The dough was kneaded at 25 ° C Molding "i Rest time: 15 minutes at -20 ° C Molding Rest time: 5 minutes at -20 ° C Test time 65 minutes at 35 ° C Vaporization 2 minutes at 85 ° C Baking: 15 minutes at 230-250 ° C j The roll had a smell with more cheese flavor. The flavor was fresher and toasted compared to the control rolls.

Example 15 Cream cookies Recipe: 984 g of flour 330 g of water 150 g of soft-type baking fat 6 g of salt 30 g of dextrose 0.070 g of cysteine 7.5 g of soy protein hydrolyzate obtained in Example 1 The dough was kneaded, molded and baked for 6 minutes at 270/280 ° C. The smell of these cookies changed from aged to fresher, due to the addition of soy protein hydrolyzate. The flavor changed from moldy, floury to fresh roasting, with more nutty flavor and cheeseiness. All references cited herein, including patents, patent applications and publications, are incorporated by reference herein in their entirety. While this invention has been described with an emphasis on the preferred embodiments, it will be obvious to those of ordinary skill in the art that various variations of the preferred embodiments may be used and that it is intended that the invention may be practiced otherwise than that. specifically described herein. Accordingly, this invention includes all modifications encompassed within the spirit and scope of the invention, as defined by the following claims.

It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Claims (26)

CLAIMS Having described the invention as above, the content of the following claims is claimed as property:

1. A process for producing a soy protein hydrolyzate, characterized in the process because it comprises the steps of: (i) forming an aqueous suspension of an initial material containing soy protein; (ii) heating the aqueous suspension for at least about 1 minute to about 15 minutes at a temperature of about 60 ° C to about 82 ° C; (iii) incubation of the suspension with a protease mixture comprising endoprotease and exoprotease activity, to obtain an amino acid level in the suspension of from about 20% to about 55%; and (iv) adjusting the pH and temperature of the suspension to inactivate the endoprotease and exoprotease, and obtain the soy protein hydrolyzate.

2. A process for the production of a soy protein hydrolyzate, the process is characterized in that it comprises the steps of: (i) the formation of an aqueous suspension of a defatted soybean meal; (ii) heating the aqueous suspension for at least about 5 minutes at a temperature of about 65 ° C to about 82 ° C; (iii) Incubation of the suspension with a mixture of Aspergill protease us comprising endoprotease and exoprotease activity of about 40 ° C to about 60 ° C at a pH of about 4 to about 6, for a sufficient time to obtain a level of amino acids in the suspension from about 20% to about 5%; (iv) decreasing the pH of the aqueous suspension to between about 3.5 and about 4.5 and increasing the temperature from about 80 ° C to about 100 ° C for about 10 minutes to about 4 hours; and (v) decreasing the temperature of the aqueous suspension from about 25 ° C to about 40 ° C, to obtain the soy protein hydrolyzate.

3. A process according to claim 1 or 2, characterized in that it also comprises the release of the soy protein hydrolyzate.

4. A process according to any of claims 1 to 3, characterized in that it also comprises reducing the viscosity of the aqueous suspension, before heating, by treatment with an enzyme.

5. A process according to any of the preceding claims, characterized in that it further comprises the addition of a microorganism to the aqueous suspension in step (iii).

6. A process according to any of the preceding claims, characterized in that it further comprises the addition of an enzyme selected from the group consisting of a protease, glutaminase and cell wall degrading enzyme.

7. A soy protein hydrolyzate, characterized in that it can be obtained by the process according to any of the preceding claims.

8. A soy protein hydrolyzate containing less than about 4% (w / w) monosodium glutamate, and which is characterized as having an amino acid level of from about 20% to about 55%.

9. A soy protein hydrolyzate according to claim 8, further characterized in that it is substantially free of 5'-IMP and 5'-GMP.

10. A flavor improving composition, characterized in that it comprises a soy protein hydrolyzate according to any of claims 7 to 9.

11. A flavoring agent, characterized in that it comprises a soy protein hydrolyzate according to any of claims 7 to 9.

12. A flavor improver, characterized in that it is substantially free of 5f-IMP and 5'-GMP, because it contains less than 4% (w / w) of monosodium glutamate and because it has an amino acid level of about 20% to about 55% .

13. A food or food composition, characterized in that it comprises the protein hydrolyzate. of soybean according to any of claims 7 to 9.

14. A food or food composition according to claim 13, characterized in that it is a product selected from the group consisting of soup, sauce, dressing, baking product, dairy product and beverage.

15. The use of a soy protein hydrolyzate according to any of claims 7 to 9, to improve the taste.

16. The use of a soy protein hydrolyzate according to any of claims 7 to 9, in food and food products.

17. The use of a soy protein hydrolyzate according to any of claims 7 to 9, in the preparation of a product selected from the group consisting of soup, sauce, dressing, baking product, beverage and dairy product.

18. A process for supplementing a food or food composition, characterized in the process because it comprises the addition of a soy protein hydrolyzate according to any of claims 7 to 9 to a food or food composition.

19. The use of a soy protein hydrolyzate in foods or food compositions, to prolong the flavor of these foods or food compositions.

20. A soy protein hydrolyzate, characterized in that it provides prolonged distribution of taste perception for food or food compositions.

21. A process for prolonging the flavor of a food or food composition, the process is characterized in that it comprises the addition of a soy protein hydrolyzate according to any of claims 7 to 9 to the food or food composition.

22. The use of a soy protein hydrolyzate in food or food compositions, to improve the creaminess and mouthfeel of the food or food compositions, essentially without increasing the viscosity of these foods or food compositions.

23. The use of a soy protein hydrolyzate in food or food compositions comprising vegetables, to improve the vegetable flavor of these foods or food compositions.

24. The use of a soy protein hydrolyzate in foods or food compositions comprising spices, to improve the spice flavor of these foods or food compositions.

25. The use of a soy protein hydrolyzate in foods or food compositions comprising cocoa and / or chocolate, to improve the cocoa and / or chocolate flavor of these foods or food compositions. i

26. The use of a soy protein hydrolyzate in food or food compositions, comprising butter or the like, to improve the butter flavor of these foods or food compositions.