CN102065704B - 酶促方法 - Google Patents
酶促方法 Download PDFInfo
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- CN102065704B CN102065704B CN200980122890.0A CN200980122890A CN102065704B CN 102065704 B CN102065704 B CN 102065704B CN 200980122890 A CN200980122890 A CN 200980122890A CN 102065704 B CN102065704 B CN 102065704B
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Abstract
提供了水解菠菜植物材料以形成咸味增强性成分的方法、所形成的咸味增强性成分、包含所述咸味增强性成分的食品和增强食品咸味的方法。
Description
技术领域
公开的是新的成分和形成所述成分的酶促方法,所述成分在食品中,特别是在具有低的或降低的钠含量的食品中增强咸度(saltiness),以改进它们的味道。
背景技术
高量的钠摄入被认为是对健康有害的,因此存在降低食品中氯化钠(NaCl)的量,而同时不降低所期望的咸味(saltytaste)的需要。咸味对于感知调味强度和特征,特别是对于咸味食品(savoryfoodproduct)是非常重要的。
在食品工业中存在提供增强食品咸味的成分以便能够减少钠/NaCl的需求。
氯化钾(KCl)用于代替其它盐,尤其是NaCl。如果KCl以所期望的浓度降低NaCl,消费者会感觉到不期望的苦味和金属味。此外,某些个体由于担心健康期望避免KCl。因此令人关注的是发现能够增强NaCl的咸味的产品,从而能够部分或全部取代KCl。
菠菜或其水解产物具有咸味增强性效果尚不为人所知。
发明概述
本发明的各方面包括以下:
(1)形成咸味增强性成分的方法,包括以下步骤:
(i)形成菠菜植物材料的含水浆液,和
(ii)通过使用一种或多种蛋白水解酶对菠菜植物材料进行酶促水解形成其水解产物。
(2)如第(1)项中所述的方法,其中所形成的咸味增强性成分通过加热而灭活。
(3)如第(1)至(2)项中任一项所述的方法,其中所述一种或多种蛋白水解酶选自蛋白酶、肽酶和谷氨酰胺酶。
(4)如第(1)至(3)项中任一项所述的方法,其中所述一种或多种蛋白水解酶包括蛋白酶和肽酶。
(5)如第(1)至(4)项中任一项所述的方法,其中所述一种或多种蛋白水解酶包括源自米曲霉(Aspergillusoryzae)的酶制剂(umamizymeTM),并且所述水解于40℃至60℃下进行。
(6)如第(1)至(5)项中任一项所述的方法,其中所述水解产物通过在所述一种或多种蛋白水解酶进行酶促水解的同时或之后使用一种或多种糖酶对菠菜植物材料进行酶促水解而形成。
(7)如第(1)至(6)项中任一项所述的方法,其中使用乳杆菌属(Lactobacillus)对所述水解产物进行发酵。
(8)如第(7)项所述的方法,其中乳杆菌微生物选自:植物乳杆菌(L.plantarum)、干酪乳杆菌(L.casei)、短小乳杆菌(L.brevis)和瑞士乳杆菌(L.helveticus)。
(9)通过如第(1)至(8)项中任一项所述的方法形成的咸味增强性成分。
(10)如第(9)项所述的咸味增强性成分,其通过去除水浓缩至少1.5倍。
(11)如第(9)至(10)项中任一项所述的咸味增强性成分,其中将所述咸味增强性成分喷雾干燥。
(12)用于食品的调味组合物,其包括如第(9)至(11)项中任一项所述的咸味增强性成分和一种或多种食品级辅料。
(13)如第(12)项所述的调味组合物,其中基于所使用的未浓缩的咸味增强性成分,权利要求9的咸味增强性成分的浓度为0.25-400ppm。在调味组合物或食品中咸味增强性成分(未浓缩的)的有用浓度包括0.25至300ppm、0.25至200ppm、0.5至100ppm和0.5至20ppm。
(14)食品,其包含如第(9)至(11)项中任一项所述的咸味增强性成分。
(15)如第(14)项所述的食品,其中基于所使用的未浓缩的咸味增强性成分,如第(9)至(11)项中任一项所述的咸味增强性成分的浓度是0.25-400ppm。
(16)如第(14)至(15)项中任一项所述的食品,其是少钠或低钠食品。
(17)如第(16)项所述的食品,氯化钠的浓度为0.15%(wt/wt)至3%(wt/wt)。
(18)如第(16)项所述的食品,其中氯化钠的浓度为0.15%(wt/wt)至1.5%(wt/wt)。
(19)如第(16)至(18)项中任一项所述的少钠或低钠食品,其额外地包含KCl,任选以0.1%至2%(wt/wt)的KCl浓度包含KCl。
(20)提供在咸味上增强的食品的方法,其中将如第(9)至(11)项中任一项所定义的咸味增强性成分混合到食品中。
(21)如第(16)项所述的方法,其中所述食品为少钠或低钠食品,任选含有KCl,任选以0.1%-2%(wt/wt)的KCl浓度包含KCl。
发明详述
令人惊奇地,发现当使用一种或多种蛋白水解酶,包括但不限于蛋白酶、肽酶和谷氨酰胺酶的酶类对菠菜进行酶处理时,可以形成在感觉食品中的咸味上具有增强效果且显示更高强度的咸味的成分。
当将包含具有咸味增强性效果成分的食品与没有添加咸味增强性成分的食品比较时,咸味增强性意指成分对食品中咸味的效果,通过经训练对咸味敏感的小组评论者(panellist)的分析,发现所述效果在其味道强度和/或在持续时间更长上更明显(更强、增强)。
由咸味增强性成分引起的咸味感觉的增强强度可以在其形成中以同时或相继的方式通过额外使用糖酶而增加。
当使用更高浓度的咸味增强性成分(更高浓度可以是,例如约50ppm或更高,约100ppm或更高,约200ppm或更高,或约300ppm或更高)时,为了避免在某些食品中变得可感觉到的不良变味(off-taste),在酶促处理中包括谷氨酰胺酶是有利的。
咸味感觉的增强强度可以通过任选的使用乳杆菌属细菌,例如植物乳杆菌(Lactobacillusplantarum)的发酵步骤来进一步提高。
菠菜
本文中所使用的“菠菜”是指苋科(Amaranthaceae)(以前称为藜科(Chenopodiaceae))中开花植物的绿叶和/或主茎,包括菠菜(Spinaciaoleracea),和紧密相关的种:甜菜(Betavulgaris)(也称为牛皮菜、叶用甜菜、silverbeet或perpetualspinach);滨藜属种(Atriplexspec.),包括榆钱菠菜(A.hortensis)(也称为菜用滨藜、法国菠菜、或山菠菜);和藜属种(Chenopodiumspec.),包括C.bonushenricus和藜(C.album)(也称为野生菠菜、Fathen、GoodKingHenry或Lincolnshirespinach)。
菠菜包括三到四种类型,卷心菜型、扁平/光滑的叶子型菠菜、半卷心菜型和婴儿型。
卷心菜型菠菜具有深绿色、起皱的和卷曲的叶子。Bloomsdale和Tyee是常见的卷心菜型变种。扁平/光滑的叶子型菠菜具有易于清洁的宽阔光滑的叶子并种植用于罐装、冷冻或加工食品。半卷心菜型菠菜是具有轻微起皱的叶子的杂交变种。半卷心菜型菠菜包括FiveStar,一种广泛种植的变体。婴儿型菠菜是扁平叶子型,其叶子通常不超过三英寸。菠菜的变种包括,但不限于,America,Bloomsdale和BloomsdaleLongStanding,Dominant,GiantWinter,Horenso,Medania,Sigmaleaf,Space,Trinidad,Tyee(卷心菜型),Olympia,Melody,WinterBloomsdale,Bordeaux,Koto,Lazio,Vienna,Marathon,SevenR,Baker,Cascade,Olympia,Polka,Rainier,Shasta,Wolter,Bossanova,Bolero,Coho,Ambassador,Rainier,Rhythm9,Hybrid#7,Skookum,Bejo1369,Splendor,IndianSummer,Avon,Correnta,NordicIV,SavoySupreme,Space,Spokane,Springfield,Steadfast,Unipak12,Mazurka,ChinookII,Hybrid424,St.Helens,Baker,ImperialExpress和ImperialStar。
酶
示范性的有用的酶类包括水解蛋白中的键的蛋白水解酶,并任选地包括糖酶。
蛋白水解酶制剂通常包括蛋白酶(其水解蛋白以形成小肽)和肽酶(其水解小蛋白或肽,通常从其末端释放氨基酸)。通常,具有内肽酶和外肽酶活性的蛋白酶和肽酶包括于这样的制剂,以便有有效地从每个蛋白和所获得的肽的内部和末端降解蛋白。
有用的蛋白水解酶包括,但不限于,具有一种或多种以下活性的酶:蛋白酶、肽酶、谷氨酰胺酶(包括,但不限于,L-谷氨酰胺-酰氨基-水解酶(EC3.5.1.2))、内切蛋白酶、丝氨酸内肽酶、枯草杆菌蛋白酶肽酶(EC3.4.21.62)。
其他蛋白水解酶也是有用的,许多是已知的并可以获得;某些其它类型和实例在下面给出。
蛋白水解酶(也称为蛋白酶、解蛋白酶或肽酶)目前分类于六组,包括丝氨酸蛋白酶、苏氨酸蛋白酶、半胱氨酸蛋白酶、天冬氨酸蛋白酶、金属蛋白酶和谷氨酸蛋白酶。蛋白水解酶可以在蛋白的末端切割(外肽酶)或攻击蛋白内部的肽键(内肽酶)。外肽酶包括,但不限于,氨基肽酶、羧基肽酶和羧基肽酶A。内肽酶包括,但不限于,胰蛋白酶、糜蛋白酶、胃蛋白酶、木瓜蛋白酶和弹性蛋白酶。
蛋白水解酶(EC3.4和EC3.5)以EC号(酶委员会编号)分类,每类包括某种反应类型的许多已知的酶。
EC3.4包括作用于肽键的酶(肽酶/蛋白酶),EC3.5包括作用于碳-氮键而不是肽键的酶。
EC3.4的实例包括,但不限于以下:氨基肽酶(EC3.4.11)、二肽酶(3.4.13)、二肽基肽酶(3.4.14)、肽基二肽酶(3.4.15)、丝氨酸羧肽酶(3.4.16)、金属羧肽酶(3.4.17)、半胱氨酸羧肽酶(3.4.18)、Ω肽酶(3.4.19)、丝氨酸内肽酶(3.4.21)、半胱氨酸内肽酶(3.4.22)、天冬氨酸内肽酶(3.4.23)、金属内肽酶(3.4.24)、苏氨酸内肽酶(3.4.25)。
EC3.5的实例包括,但不限于,切割线性酰胺的蛋白水解酶(3.5.1),例如,但不限于,谷氨酰胺酶(EC3.5.1.2)。
各种蛋白水解酶是商业可获得的;以下蛋白水解酶可以获自Sigma-Aldrich:无色肽酶、氨肽酶、安克洛酶、血管紧张素转换酶、菠萝蛋白酶、钙蛋白酶、钙蛋白酶I、钙蛋白酶II、羧肽酶A、羧肽酶B、羧肽酶G、羧肽酶P、羧肽酶W、羧肽酶Y、半胱氨酸天冬氨酸蛋白酶、半胱氨酸天冬氨酸蛋白酶1、半胱氨酸天冬氨酸蛋白酶2、半胱氨酸天冬氨酸蛋白酶3、半胱氨酸天冬氨酸蛋白酶4、半胱氨酸天冬氨酸蛋白酶5、半胱氨酸天冬氨酸蛋白酶6、半胱氨酸天冬氨酸蛋白酶7、半胱氨酸天冬氨酸蛋白酶8、半胱氨酸天冬氨酸蛋白酶9、半胱氨酸天冬氨酸蛋白酶10、半胱氨酸天冬氨酸蛋白酶13、组织蛋白酶B、组织蛋白酶C、组织蛋白酶D、组织蛋白酶G、组织蛋白酶H、组织蛋白酶L、木瓜凝乳蛋白酶、类胰凝乳蛋白酶(Chymase)、胰凝乳蛋白酶、α梭菌蛋白酶、胶原酶、补体C1r、补体C1s、补体因子D、补体因子I、黄瓜素、二肽基肽酶IV、弹性蛋白酶、白细胞、弹性蛋白酶、胰腺的、内蛋白酶Arg-C、内蛋白酶Asp-N、内蛋白酶Glu-C、内蛋白酶Lys-C、肠激酶、因子Xa、无花果酶、弗林蛋白酶、粒酶A、粒酶B、HIV蛋白酶、IGase、激肽释放酶组织、亮氨酸氨肽酶(通用的)、亮氨酸氨肽酶、胞质溶胶、亮氨酸氨肽酶、微粒体、基质金属蛋白酶、甲硫氨酸氨肽酶、Neutrase、木瓜蛋白酶、胃蛋白酶、纤溶酶、脯肽酶、链霉蛋白酶E、前列腺特异性抗原、来自灰色链霉菌的嗜碱蛋白酶、来自曲霉的蛋白酶、来自佐氏曲霉(Aspergillussaitoi)的蛋白酶、来自酱油曲霉(Aspergillussojae)的蛋白酶、蛋白酶(地衣芽孢杆菌(B.licheniformis))(碱性的)、蛋白酶(地衣芽孢杆菌)(Alcalase)、来自多粘芽胞杆菌的蛋白酶、来自芽孢杆菌属种的蛋白酶、来自芽孢杆菌属种(Esperase)的蛋白酶、来自根霉属种(Rhizopussp.)的蛋白酶、蛋白酶S、蛋白酶体、来自米曲霉的蛋白酶、蛋白水解酶3、蛋白水解酶A、蛋白水解酶K、蛋白C、焦谷氨肽酶、肾素、凝乳酶、链激酶、枯草杆菌蛋白酶、嗜热菌蛋白酶、凝血酶、组织纤维蛋白溶酶原激活剂、胰蛋白酶、类胰蛋白酶、尿激酶。
本文中所描述的一种或多种蛋白水解酶可以与糖酶结合以提高所形成的咸味增强性成分的咸味效果。
有用的酶组合包括,但不限于,其中至少一种酶与至少一种糖酶组合的组合。
降解糖类植物材料的有用的糖酶包括,但不限于,具有一种或多种下列活性的糖酶:
β-葡聚糖酶(包括,但不限于,1,3-β-葡聚糖-葡糖-水解酶(EC3.2.1.58))、β-淀粉酶、纤维素酶、半纤维素酶、木聚糖酶。
例如,以下组合是有用的酶的非限制性实例:
蛋白酶/肽酶/谷氨酰胺酶糖酶
蛋白酶β-葡聚糖酶
蛋白酶β-淀粉酶
蛋白酶纤维素酶
蛋白酶半纤维素酶
蛋白酶木聚糖酶
内切蛋白酶β-葡聚糖酶
内切蛋白酶β-淀粉酶
内切蛋白酶纤维素酶
内切蛋白酶半纤维素酶
内切蛋白酶木聚糖酶
肽酶β-葡聚糖酶
肽酶β-淀粉酶
肽酶纤维素酶
肽酶半纤维素酶
肽酶木聚糖酶
丝氨酸内肽酶β-葡聚糖酶
丝氨酸内肽酶β-淀粉酶
丝氨酸内肽酶纤维素酶
丝氨酸内肽酶半纤维素酶
丝氨酸内肽酶木聚糖酶
L-谷氨酰胺-氨基-水解酶β-葡聚糖酶
L-谷氨酰胺-氨基-水解酶β-淀粉酶
L-谷氨酰胺-氨基-水解酶纤维素酶
L-谷氨酰胺-氨基-水解酶半纤维素酶
L-谷氨酰胺-氨基-水解酶木聚糖酶
枯草杆菌蛋白酶肽酶β-葡聚糖酶
枯草杆菌蛋白酶肽酶β-淀粉酶
枯草杆菌蛋白酶肽酶纤维素酶
枯草杆菌蛋白酶肽酶半纤维素酶
枯草杆菌蛋白酶肽酶木聚糖酶
有用的组合是1,3-β-葡聚糖-葡糖-水解酶(EC3.2.1.58)与选自丝氨酸内肽酶、肽酶/蛋白酶或枯草杆菌蛋白酶(EC3.4.21.62)的蛋白酶。
例如,但不限于,可以将一种或多种CeremixTM(Novozymes,Bagsvaerd,Denmark)或ViscozymeTM(Novozymes,Bagsvaerd,Denmark)用作1,3-β-葡聚糖-葡糖-水解酶。
例如,但不限于,可以将一种或多种AlcalaseTM,丝氨酸内肽酶(Novozymes,Bagsvaerd,Denmark)、UmamizymeTM,蛋白酶/肽酶(Amano,Nagoya,Japan)或Flavorpro373TM,枯草杆菌蛋白酶肽酶(Biocatalysts,Cardiff,UK)用作蛋白酶/肽酶/谷氨酰胺酶。
所有使用的酶是食品级的。
酶促水解
酶促水解在适于所使用的所有酶的条件下进行。对本领域技术人员显而易见的是,温度和pH应在适于水解的范围内以产生所期望的程度。因此孵育时间长度将相应地变化,当条件接近于最佳条件时具有较短时间的孵育。1至48小时通常会是足够的,例如,10至24小时。正如本领域技术人员会知道的,如果需要或者有利于所选的酶,应存在必要的离子。搅拌孵育混合物,例如50至500rpm,或100至200rpm,通常改善水解。某些酶比其它酶更耐受搅拌。耐受一种因素通常取决于其他的因素。对于许多酶,在合适的条件下这些信息是易于获得的,或者可以是容易确定的。
许多酶制剂,包括CeramixTM、AlcalaseTM、ViscozymeTM和UmamizymeTM,在水中于40℃至55℃,例如约45℃至55℃的温度下在液化的菠菜浆液中将会良好工作,无需调节pH或无需添加任何辅助因子。其他的可能需要或将受益于pH值或温度调节,或添加剂。UmamizymeTM会耐受约40℃至约60℃的温度,最佳温度约在55℃。UmamizymeTM源自米曲霉,并富含内肽酶和外肽酶活性。
应使用足够的酶单位以达到基本水解直至达到所期望的咸味程度。
所选择酶量应确保足够的活性并避免产生苦味(bitternotes)。所使用的酶量取决于酶的活性,这种信息通常是已知的,或者其可以是容易检测的。酶量还取决于底物的量(蛋白或碳水化合物),并且酶∶底物的比例应为0.5∶20至3∶20(对于20份底物,0.5至3份酶),例如,酶∶底物的比例为1∶20(CeremixTM,Novozymes,Bagsvaerd,Denmark,每克酶具有300单位的β-葡聚糖酶(BGU)活性;ViscozymeTM,Novozymes,Bagsvaerd,Denmark,每克酶具有100单位的真菌β-葡聚糖酶(FBG)活性;AlcalaseTM,Novozymes,Bagsvaerd,Denmark,每克酶具有2.4Anson单位(AU)活性;UmamizymeTM,Amano,Nagoya,Japan,具有70U活性(通过LGG法的单位,LGG=L-亮氨酰基-甘氨酰基-甘氨酸);Flavorpro373TM,谷氨酰胺酶,Biocatalysts,Cardiff,UK,具有30谷氨酰胺酶单位(GU)活性)。
每克起始材料的酶单位的有用的量是指以下酶的某些类型:
每克起始材料(液化菠菜浆液)的β-葡聚糖酶单位(BGU),0.03-15BGU,例如0.1-3BGU。
每克起始材料真菌β-葡聚糖酶单位FBG,0.002-3FBG,例如0.01-1FBG。
每克起始材料Anson单位(AU),0.0002-0.02AU,例如0.0005-0.01U(通过LGG法的单位,LGG=L-亮氨酰基-甘氨酰基-甘氨酸),0.007-0.7U,例如,使用0.01-0.1U。
每克起始材料谷氨酰胺单位(GU),0.00075-0.075GU,例如,使用0.001-0.02GU。
取决于酶及其中使用的条件,酶量可以变化。本文中描述的感官评价中通过尝试不同的量并检测所获得的产物的效果可以容易确定所必须的量。
通过一种或多种蛋白水解酶和任选的一种或多种糖酶水解的菠菜浆液的水解产物可以直接用作咸味增强性成分。通常在使用前进行灭活,其通过温度足够高且时间足够长的最终热处理(消毒或巴氏灭菌法)以灭活酶和任选的微生物,如下文详述。
可选地,将水解产物进行发酵。
发酵
用乳杆菌属细菌,如植物乳杆菌进行发酵。其他乳杆菌属的菌种也可是有用的,例如干酪乳杆菌、短小乳杆菌和瑞士乳杆菌也可是有用的。
可使用乳杆菌的过夜培养物,或水解产物也可是直接从乳杆菌克隆接种的,并相应地进行稍微较长时间的发酵。
用于以下发酵的种子培养物/过夜培养物可以通过现有技术中熟知的方法制备。其可在微生物合适的温度下生长过夜,例如12小时。37℃是植物乳杆菌的适宜温度。可选择任何合适的培养基,例如MRS肉汤(Difco,UnitedStatesofAmerica)。
将已接种的材料发酵数小时,例如5-48小时,10-30小时或15-25小时。
用该水解产物作为发酵肉汤,开始用乳杆菌发酵,并在pH为至少5或以上,例如pH为5-7,添加足够体积的过夜种子培养物。发酵可以持续进行直至pH低于至少pH5.5或以下,例如pH5.5-pH4.5。
选择发酵温度以适应微生物。对于乳杆菌属且尤其是植物乳杆菌,有用的温度范围包括,例如,从约20℃至约40℃,从约30℃至约40℃,从约35至约40℃,最佳约36℃至38℃。在低温下生长速率会变低,在高温下微生物将被杀死或减少数量。将发酵罐最低限度地搅拌以确保适当的混合但同时确保细菌可以厌氧生长(乳杆菌是兼性厌氧的,但通常在厌氧条件下生长更快,耐氧性可以是锰依赖的)。
发酵产品可以直接用作咸味增强性成分,但通常随后进行温度足够高且时间足够长的最终热处理(消毒或巴氏灭菌法)以灭活酶和微生物。
通常在使用前将水解或发酵产物热灭活,例如从约60℃-约121℃或以上通过足够长时间的加热以灭活酶和细菌(例如,但不限于,本领域熟知的任何巴氏灭菌法或消毒法,例如,但不限于,约70℃,约90℃或更高,加热30分钟。当在100℃以上,例如,约121℃加热30分钟,必须在低压下进行加热,通常约12-15psi)。
发酵期间的pH应是从约pH5至约pH7。如果pH低于5,植物乳杆菌生长非常缓慢,并通常不充分。在发酵期间,pH降低至约pH4或更低,例如约pH5至约pH3.5。
然后,可以过滤经巴氏灭菌的发酵肉汤以去除任何较大的颗粒,并可以浓缩,例如通过蒸发,包括在例如高达约100℃下煮沸。
使用形式
咸味增强性成分可以这样或以过滤的和/或浓缩的形式使用。可选地,浓缩的咸味增强性成分可以以糊剂或粉末使用或者通过本领域熟知的方法喷雾干燥。对于喷雾干燥的咸味增强性成分,可以添加熟知的载体和抗结块剂。
任选的过滤可以通过任何合适的过滤方法进行,这样的方法在本领域是熟知的,例如,通过流经过滤离心机中的毡过滤袋(feltfilterbag)。过滤的培养物(含有剩余的较小固体的上清液,不含包括较大的未消化蛋白的生物质)可以被浓缩,例如通过蒸发/在100℃下沸腾浓缩2x。所获得的浓缩物的固体含量可以使用湿度分析仪确定,并可以喷雾干燥,例如喷雾干燥到合适的载体上。许多载体在本领域是熟知的,例如,但不限于,马铃薯麦芽糊精载体(例如,2x浓缩物的固体和载体之比为1∶1可以是合适的)。可以任选添加抗结块剂,这类制剂是熟知的。合适的抗结块剂例如是磷酸三钙(TPC);基于2x浓缩物的总重量约0.5%(wt/wt)是合适的量。
咸味增强性成分的最终形式可以根据本领域熟知的方法进行选择并将取决于特定的食品应用。对于液体食品,例如汤,咸味增强性成分可以无需进一步加工以其液体形式即可使用。对于干燥应用,例如饼干,可以使用喷雾干燥的浓缩的咸味增强性成分。
咸味增强性成分可以直接加到食品中,或作为调味食品的调味组合物的部分来提供。
调味组合包含咸味增强性成分和任选的一种或多种食物级辅料。调味组合物的合适的辅料在本领域是熟知的,并包括,例如,但不限于,溶剂(包括水、醇、乙醇、油、脂肪、植物油和miglyol)、粘结剂、稀释剂、崩解剂、润滑剂、调味剂、着色剂、防腐剂、防氧化剂、乳化剂、稳定剂、增味剂(flavor-enhancer)、增甜剂、抗结块剂等。用于调味品的这些载体或稀释剂的实例例如可以在“PerfumeandFlavorMaterialsofNaturalOrigin”,S.Arctander,Ed.,Elizabeth,N.J.,1960中;在“PerfumeandFlavorChemicals”,S.Arctander,Ed.,Vol.I&II,AlluredPublishingCorporation,CarolStream,USA,1994中;在“Flavourings”,E.Ziegler和H.Ziegler(ed.),Wiley-VCHWeinheim,1998中,以及“CTFACosmeticIngredientHandbook”,J.M.Nikitakis(ed.),1sted.,TheCosmetic,ToiletryandFragranceAssociation,Inc.,Washington,1988中找到。
调味组合物可以包含其他的调味成分,其包括调味化合物、包括植物来源和包括由发酵制备的成分的天然来源的调味品。调味组合物可以具有任何合适的形式,例如液体或固体、湿的或干的、或者以包封的形式结合到或涂覆到载体/颗粒上或作为粉剂。
如果作为未浓缩的液体添加咸味增强性成分,在少钠或低钠的应用中,例如,但不限于,在汤和局部食品应用如薄片、脆片和小吃中,约0.25ppm(0.00025%wt/wt)至400ppm(0.4%wt/wt)通常是足够的。
值得注意的是,发现较低浓度的咸味增强剂(例如,低于25ppm、低于50ppm、低于100ppm或低于200ppm)相比较高浓度例如约300ppm,具有较好的咸味增强性效果。然而,取决于食品,可能需要较高浓度,例如至少25ppm、至少50ppm、至少100ppm、至少200ppm或至少300ppm。除了降低咸味增强性效果外,取决于在其中会使用的咸味增强性成分的食品,较高浓度可能会带来不能被消费者接受的不良味道。
对当前大多数局部食品的应用,约0.5至约50ppm通常是足够的。
当使用浓缩的(例如通过蒸馏)或喷雾干燥的咸味增强性成分时,鉴于在咸味增强性成分中浓度的变化,所涉及的浓度需要用合适的因素调节。
食品
所使用的术语食品从广义上讲包括放入口腔中但不是必须吞咽的任何产品,包括,但不限于,食物、饮料、营养制品和包括漱口水的牙齿护理产品。
食品包括谷类产品、大米产品、面产品、馄饨(ravioli)、木薯产品、西米产品、烘制产品、饼干产品、糕点产品、面包产品、糖果产品、甜点产品、树胶、口香糖、巧克力、冰激凌、蜂蜜产品、糖浆产品、酵母产品、盐和香料产品(saltandspiceproduct)、咸味产品(savoryproduct)、芥末产品、醋产品、沙司(调味品)、经加工的食品、烹制的水果和蔬菜产品、肉和肉类产品、肉类似物/代替物、果子冻(jellies)、果酱、水果沙司、蛋产品、奶和乳产品、奶酪产品、黄油和黄油取代物产品、奶取代物产品、大豆产品、食用油和脂肪产品、药物、饮料、汁、果汁、蔬菜汁、食品提取物、植物提取物、肉类提取物、调味品、营养品、明胶、片剂、锭剂、滴剂、乳剂、酏剂、糖浆,及它们的组合。
特别关注的是,但不限于,具有降低的钠盐浓度的传统上高钠盐的食品,包括调味品和沙司(冷、热、速食、腌渍的(preserved),沙茶酱(sate),西红柿,BBQ沙司,调味蕃茄酱(Ketchup),蛋黄酱及类似物,贝夏梅尔调味酱(bechamel)),肉汤,酸辣酱,色拉调料(贮存稳定的、冷冻的),面拖混合料(battermixes),醋,比萨,面,方便面,炸薯条,油煎面包块(croutons),咸味小吃(马铃薯片、油炸马铃薯片(crisps)、坚果、玉米粉圆饼-炸玉米粉圆饼(tortilla-tostada)、椒盐卷饼、奶酪小吃、玉米小吃、马铃薯小吃、速食爆米花、微波爆米花、焦糖玉米、猪肉皮、坚果),饼干(咸味饼干,‘Ritz’型),“三明治”型饼干小吃,早餐谷类,奶酪和奶酪产品包括奶酪类似物(少钠奶酪、巴氏灭菌加工的奶酪(食品、小吃&涂抹食品(spreads))、咸味涂抹食品(savouryspreads)、冷包装奶酪产品、奶酪沙司产品),肉,肉冻,盐腌肉(火腿、熏肉),午餐/早餐肉(热狗、冷盘、香肠),豆类食品,西红柿食品,马铃薯食品,干调味品或调味组合物(seasoningcomposition),液体调味品或调味组合物包括香蒜沙司,卤汁和汤型/饮食替代饮料(meal-alternativebeverages),和蔬菜汁包括西红柿汁、胡萝卜汁、混合蔬菜汁和其他蔬菜汁。
经加工的食品包括人造奶油、花生酱、汤(清、罐装、奶油、速食、UHT)、肉汁、罐装的汁、罐装的蔬菜汁、罐装的西红柿汁、罐装的水果汁、罐装的汁饮料、罐装的蔬菜、面沙司、冷冻的主菜(frozenentrees)、冷冻的正餐、冷冻的便携式主菜、干燥包装的正餐(通心面&奶酪、干燥的加肉正餐(drydinners-addmeat)、干沙拉/配菜混合物、干燥的加肉正餐(drydinners-withmeat))。汤可以为不同的形式,包括浓缩的湿型、方便型、拉面型、干燥型和肉汤型、加工型和预制型的低钠食品。
取决于食品,对于包含比对照食品低约10至100%,例如25至50%的钠(例如具有25%降低的“少钠”产品,或具有50%降低的“微钠(lightinsodium)”产品)的食品,可以如下使用咸味增强性成分:对于大多数食品应用的有用浓度可以是,例如约为0.001%至0.015%(wt/wt),基于未浓缩的咸味增强性成分。可选地,例如可以使用25至300ppm或0.002%至0.03%(wt/wt),基于喷雾干燥的2x浓缩物。
咸味增强剂可以以未浓缩或浓缩的形式使用,或浓缩物可以通过本领域已知的方法配置成糊剂或粉末。在这种情况下,待使用的量必须相应调节。调味组合物例如香料通常更加浓缩,例如10x浓缩物,并且浓度将被相应地调节到更高。
在具有常规NaCl浓度的普通食品中的NaCl含量随大多数产品从约0.5%至约5%(wt/wt)NaCl变化。调味品或用作调味品的产品,例如以小量使用的油煎面包块、沙司或沙拉调味品(用于例如沙拉或面条),具有例如从约2%至5%(wt/wt)NaCl的浓度。汤通常包含约0.6%至1.25%(wt/wt)NaCl。咸味饼干或肉产品(萨拉米香肠、火腿、熏肉)通常包含约2%至4%(wt/wt)NaCl。谷类通常包含0.6至3%(wt/wt)NaCl。需要再次重构的产品(干汤)在重构后通常范围在所指定的浓度范围内变化。
对于相比具有减少的钠含量(353mg每份)的产品包含甚至更少NaCl的低钠产品,咸味增强性成分的量必须增加。
对于添加有KCl的食品,取决于该食品和所述成分,KCl的浓度可以从约0.1%或约0.2%至约1%,至约1.5%,至约2%(wt/wt)或更高,这取决于钠浓度被降低多少。约0.25%至约1.5%(wt/wt),例如约0.5%至约1.5%(wt/wt)KCl的KCl浓度对于大多数低钠产品是有用的。对于大多数应用,NaCl浓度可以有用地被降低的范围为例如约0.25%(wt/wt)至约2.5%(wt/wt),或约0.125%至约1.25%(wt/wt)。待添加至食品作为成分的咸味增强性成分的量取决于所用的KCl浓度,以及包括特定碱(base)和调味剂的特殊食品。多于大多数食品应用,有用的浓度可以是,例如,约0.001%-约0.015%(wt/wt),基于未浓缩的咸味增强性成分。可选地,例如,可以使用25-300ppm或0.002%-0.03%(wt/wt),基于喷雾干燥的2x浓缩物。
咸味增强剂可以以未浓缩的形式使用,或浓缩物可以通过本领域已知的方法配制成糊剂或粉末或喷雾干燥的咸味增强性成分。在这种情况下,待使用的量必须相应调节。
咸味增强性成分的合适浓度可以通过感官滴定(organoleptictitration)容易地测试。该技术在感官分析领域是熟知的。
实施例
除非另外指出,百分比或比率以wt/wt给出。
实施例1菠菜的酶促水解和菠菜水解产物的发酵
如下表所指定地制备各种不同的样品。
用食品加工器剁细新鲜的菠菜叶。将水以1∶9的比率(水∶菠菜)添加到剁碎的菠菜中,并在食品加工器中将浆液液化。
通过蒸馏将一部分液化的菠菜浆液分离成挥发性馏分和非挥发性/罐残余馏分。
同时,替代新鲜菠菜的液化浆液,在水中以15%的浓度使用脱水(风干的)菠菜粉末的液化浆液,并获得相似的结果。
将新鲜或脱水菠菜的液化的浆液或它们的非挥发性馏分加热到50℃,并通过将以下的消化酶以指定的浓度(w/w)添加到浆液中来制备以下样品:
a)ViscozymeTM(0.1%)和UmamizymeTM(0.1%)UV
b)UmamizymeTM(0.1%)、ViscozymeTM(0.1%)和谷氨酰胺酶Flavorpro373TM(0.025%)UVG
菠菜叶浆液样品 | 酶 |
新鲜-全部-对照 | - |
新鲜-全部a) | U&V |
新鲜-全部b) | UV&G |
新鲜-挥发性-对照 | - |
新鲜-非挥发性-对照 | - |
新鲜-非挥发性-a) | U&V |
新鲜-非挥发性-b) | UV&G |
粉末-对照 | - |
粉末-全部a) | U&V |
粉末-全部b) | UV&G |
粉末-挥发性-对照 | - |
粉末-非挥发性-对照 | - |
粉末-非挥发性-a) | U&V |
粉末-非挥发性-b) | UV&G |
ViscozymeTM(Novozymes,Bagsvaerd,Denmark)具有每克酶100Fungalβ-葡聚糖酶单位FBG的活性;每克起始材料使用0.1FBG。UmamizymeTM(Amano,Nagoya,Japan)具有70U活性(通过LGG法的单位,LGG=L-亮氨酰基-甘氨酰基-甘氨酸);每克起始材料使用0.07U。
谷氨酰胺酶,Flavorpro373TM(Biocatalysts,Cardiff,UK)可以用作蛋白水解酶。Flavorpro373TM具有30谷氨酰胺酶单位(GU)活性;每克起始材料使用0.0075GU。
酶促水解可以在50℃下进行20至24小时,并在150rpm的搅拌下形成水解产物。
然后将水解产物冷却到37℃,并用植物乳杆菌菌株的过夜培养物(细胞密度为约106细胞/g)以每份水解的材料/发酵肉汤0.3%过夜培养物浓度接种。
将接种材料在37℃在最小搅拌下发酵约24小时(或直至pH降低到约pH4)。发酵后进行121℃的最终热处理30分钟。
实施例2感官评价
在50%钠减少的、无脂的鸡肉汤(钠480mg/份)中以2份样品或对照浓度(5ppm和300ppm)由经训练的调味师感官评价实施例1中的样品。为了品尝,温热(约37℃)服用鸡肉汤,并且所有样品均盲式提交(因此小组评论者不能确认它们)。
所有的样品均与用实施例所述的但不用酶处理的方式加工的对照相比,并用以下相对于对照评价增加的味道强度:+稍咸,++咸,+++强咸味。结果如下表所示:
当与没有用酶处理的对照相比,咸味增强。
所有的小组评论者发现,新鲜菠菜叶样品的培养的水解产物以及干菠菜粉末的培养的水解产物在5ppm时显示良好的咸味增强性效果,在其短暂的调味分布中产生与氯化钠非常相似的直接的、愉悦的咸味,而没有任何不良的变味。
在含有300ppm的样品中,该效果有些下降,并且一些小组评论者察觉轻微的金属的不良味道(++),尤其在具有UV但没有G的粉末-非挥发的a)样品中。其它用U和V但没有用G处理的样品具有轻微的不良味道(+),比较结果见下表。
UV&UVG的比较,出现不良味道。
实施例3感官评价
除了糖酶以外,基本上如实施例2所述进行评价(样品没有“V”)。当与具有V糖酶的样品相比时,发现在咸度上的增加较不明显。
虽然上面结合某些示例性实施方案描述了方法、成分和食品,但是应该理解还可以使用其它类似的实施方案,或者为了实现相同的功能还可以对所述实施方案进行改变和添加。此外,公开的所有实施方案无需为彼此替代的,因为各种实施方案可以进行组合而提供希望的特征。所属领域普通技术人员在不偏离公开内容的范围的情况下可以进行变化。因此,不应将所述方法、成分和食品限制在任何单独的实施方案中,而应按照所附的权利要求的描述构建其宽度和范围。
Claims (18)
1.形成咸味增强性成分的方法,包括以下步骤:
(i)形成菠菜植物材料的含水浆液,
(ii)通过使用一种或多种蛋白水解酶对菠菜植物材料进行酶促水解形成其水解产物,
(iii)在所述一种或多种蛋白水解酶进行酶促水解的同时或之后使用一种或多种糖酶进行酶促水解,和
(iv)使用选自植物乳杆菌(L.plantarum)、干酪乳杆菌(L.casei)、短小乳杆菌(L.brevis)和瑞士乳杆菌(L.helveticus)的乳杆菌属(Lactobacillus)细菌于20℃至40℃对菠菜植物材料的所述水解产物进行发酵。
2.权利要求1所述的方法,其中所形成的咸味增强性成分中的所述一种或多种蛋白水解酶或一种或多种糖酶和乳杆菌属细菌通过加热灭活。
3.权利要求1或2所述的方法,其中所述一种或多种蛋白水解酶选自蛋白酶、肽酶和谷氨酰胺酶。
4.权利要求1或2所述的方法,其中所述一种或多种蛋白水解酶具有内肽酶和外肽酶活性。
5.权利要求1或2所述的方法,其中所述一种或多种蛋白水解酶包括源自米曲霉(Aspergillusoryzae)的酶制剂,并且所述水解在40℃至60℃下进行。
6.通过权利要求1所述的方法获得的咸味增强性成分。
7.权利要求6所述的咸味增强性成分,其通过去除水浓缩至少1.5倍。
8.权利要求6或7所述的咸味增强性成分,其中所述咸味增强性成分是经喷雾干燥的。
9.用于食品的调味组合物,其包含权利要求6-8任一项所述的咸味增强性成分和一种或多种食品级辅料。
10.权利要求9所述的调味组合物,其中基于所使用的未浓缩的咸味增强性成分,权利要求7的咸味增强性成分的浓度为0.25-400ppm。
11.食品,其包含权利要求6-8任一项所述的咸味增强性成分。
12.权利要求11的食品,基于所使用的未浓缩的咸味增强性成分,所述咸味增强性成分的浓度为0.25-400ppm。
13.权利要求11的食品,其是少钠或低钠食品。
14.权利要求13的食品,其中含有浓度为0.15%(wt/wt)-3%(wt/wt)的氯化钠。
15.权利要求14的食品,其中氯化钠的浓度为0.15%(wt/wt)-1.5%(wt/wt)。
16.根据权利要求13所述的食品,其额外地包含KCl。
17.根据权利要求16所述的食品,其以0.1%-2%(wt/wt)的KCl浓度包含KCl。
18.提供在咸味上增强的食品的方法,其中将权利要求6-8任一项所定义的咸味增强性成分混合到食品中。
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US7416708P | 2008-06-20 | 2008-06-20 | |
US61/074,167 | 2008-06-20 | ||
PCT/CH2009/000201 WO2009152627A2 (en) | 2008-06-20 | 2009-06-15 | Enzymatic process |
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EP (1) | EP2306845B1 (zh) |
JP (1) | JP5726072B2 (zh) |
CN (1) | CN102065704B (zh) |
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CN106820065B (zh) * | 2008-03-17 | 2021-06-22 | 奇华顿股份有限公司 | 酶方法 |
US20100227023A1 (en) * | 2009-03-06 | 2010-09-09 | Danisco A/S | Seasoning blend |
FR2964835B1 (fr) | 2010-09-20 | 2012-10-26 | Diana Naturals | Extrait vegetal utilise comme substitut de sel et exhausteur de gout |
JP6039891B2 (ja) * | 2011-07-14 | 2016-12-07 | 花王株式会社 | 上皮型ナトリウムチャネル活性化剤 |
CN102948726A (zh) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | 一种低盐鸡精及其制备方法 |
WO2014124209A1 (en) | 2013-02-08 | 2014-08-14 | General Mills, Inc. | Reduced sodium food products |
CN105533632B (zh) * | 2016-03-09 | 2018-04-03 | 天津市中英保健食品有限公司 | 一种利用液态发酵技术制备低钠营养替代盐的方法 |
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BRPI0914871A2 (pt) | 2015-08-11 |
EP2306845A2 (en) | 2011-04-13 |
EP2306845B1 (en) | 2015-02-18 |
BRPI0914871B1 (pt) | 2018-12-11 |
CN102065704A (zh) | 2011-05-18 |
US20110086134A1 (en) | 2011-04-14 |
WO2009152627A3 (en) | 2010-03-18 |
JP2011524176A (ja) | 2011-09-01 |
US9833012B2 (en) | 2017-12-05 |
JP5726072B2 (ja) | 2015-05-27 |
US20150342236A1 (en) | 2015-12-03 |
WO2009152627A2 (en) | 2009-12-23 |
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