CN114364267A - 新型风味组合物及其制备方法和用途 - Google Patents
新型风味组合物及其制备方法和用途 Download PDFInfo
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- CN114364267A CN114364267A CN202080063480.XA CN202080063480A CN114364267A CN 114364267 A CN114364267 A CN 114364267A CN 202080063480 A CN202080063480 A CN 202080063480A CN 114364267 A CN114364267 A CN 114364267A
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- jerusalem artichoke
- plain
- derivatives
- mixture
- flavor composition
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Abstract
本发明提供了一种含有菊芋提取物的新型风味组合物，其制备方法及其在改善、增强或改性消费品风味方面的用途。
Description
相关申请状况
本申请要求于2019年7月11日提交的美国临时专利申请第62/872,768号的优先权，其全部内容在此通过引用并入本文。
发明领域
本发明涉及一种新型风味组合物，其制备方法及其在改善、增强或改性消费品风味方面的用途。
发明背景
基于植物的食品正在蓬勃发展。出于健康、环境和动物福利方面的考虑，越来越多的消费者要求或更喜欢不含肉类和奶制品或其含量更少的产品。为了响应不断发展的趋势和需求，风味行业不断探索和开发基于植物的新型口味、质地和口感的解决方案。
发明概述
本发明提供了一种含有菊芋提取物的新型风味组合物，其制备方法及其在改善、增强或改性消费品风味方面的用途。
在一个实施方案中，本发明涉及一种制备菊芋提取物的方法。
在另一个实施方案中，本发明涉及通过将嗅觉有效量的根据本发明制备的菊芋提取物添加到消费品中来为消费品提供动物味(animalic)、黄油味、奶油味、蛋香味和硫磺味(sulfurous)的方法。
在另一个实施方案中，本发明涉及一种含有嗅觉有效量的根据本发明制备的菊芋提取物的消费品。
通过阅读以下说明书，本发明的这些和其他实施方案将变得显而易见。
发明详述
菊芋(Jerusalem artichoke)(Helianthus tuberosus Linne)是菊科多年生块茎植物，原产于北美洲。它也被称为洋姜(sunroot)、鬼子姜(sunchoke)或番姜(earthapple)。
块茎富含菊粉，菊粉是一种果聚糖聚合物，可分解为果糖和葡萄糖，随后可通过发酵以高产率转化为乙醇。近年来，菊芋因其作为高容量低成本可再生运输燃料的潜在应用而成为最有价值的能源植物之一(Bhagia等人,Biofuel Research Journal(2017)14:587-599)。菊粉是一种天然储存多糖，在食品和药物方面有广泛的应用。菊粉及其水解产物低聚果糖均具有增强双歧杆菌的作用，这促进了肠道双歧杆菌的生长。它也是最好的水溶性膳食纤维之一。因此菊粉有利于有益微生物的生长，降低肠道pH值，预防肥胖，调节血糖水平，降低血脂，调节肠道菌群，预防便秘、腹泻，预防龋齿，并促进维生素的合成。此外，已从菊芋地上部分分离出几种生物活性化合物，它们显示出抗真菌、抗氧化和抗癌活性(CN106722561A；Szewczyk等人,Annals ofAgricultural and Environmental Medicine(2019)26(1):24-28)。除了菊粉，菊芋还含有丰富的低聚果糖、膳食纤维、蛋白质、矿物质元素和其他重要营养素。该植物适应性广，耐贫瘠。因此，由于营养和健康方面的益处，菊芋被长期种植以供食用。例如，已建议用于泡菜制品(CN106722561A；CN106262286A；CN106579288A；CN104738480B；CN107637804A；CN106722563A；CN105054023A；CN106579178A)以及用于饮料、零食、果脯、营养糕点、肉制品和酱汁(CN1371635A；CN104489567A；CN106306101A；CN105230926A；CN105981888A；CN105145718A；CN108850067A；CN108142861A；CN103989139B；CN105614834B)。
主要由于菊粉的存在，菊芋具有微甜的风味。然而，至今才令人惊讶地发现，含有菊芋提取物的风味组合物为消费品提供了意想不到的味道。
具体地，本发明提供了一种制备菊芋提取物的方法，并且嗅觉有效量的根据本发明制备的菊芋提取物为诸如食品、牙科卫生产品或医药产品提供了意想不到的动物味、黄油味、奶油味、蛋香味和硫磺味。
在本发明中，菊芋浓缩物是可商购的或通过技术人员已知的方法制备，例如(i)将菊芋块茎与水、有机溶剂或它们的组合接触；和/或(ii)压制菊芋块茎。然后将选自氨基酸、氨基酸衍生物、维生素、维生素衍生物及它们的混合物的化合物添加到浓缩物中以提供第一混合物。搅拌第一混合物并调节至约7.7-8.0的第一pH值以提供第二混合物。然后将第二混合物加热至约90-110℃，在该温度下保持至少约30分钟，随后冷却至约20-40℃的环境温度，以提供菊芋提取物。根据后续应用的需要，可以任选地将所得菊芋提取物调节至约2.5-8.0的第二pH值。此外，可以包括任选的干燥步骤以提供干粉和/或薄片形式的菊芋提取物。
在一些实施方案中，有机溶剂可与水混溶。合适的有机溶剂的实例包括例如但不限于乙醇、丙酮、甲醇、正丙醇和异丙醇。在特定实施方案中，有机溶剂是乙醇，例如，200proof(绝对乙醇)、190proof(95％乙醇)或180proof(90％乙醇)。在其他实施方案中，使用水和一种或多种上述有机溶剂的组合来制备菊芋浓缩物。水与有机溶剂的比例可以变化并且理想地为10-90％的水与10-90％的有机溶剂。更优选地，水与有机溶剂的比例为70:30、60:40、50:50、40:60或30:70。在一些实施方案中，压制菊芋块茎的方式包括例如但不限于压榨机压制(expeller pressing)和冷压(cold pressing)。在一些实施方案中，从步骤(i)和(ii)获得的菊芋浓缩物含有约至少5白利度(Brix)的固体，优选约5-100白利度的固体。
在一些实施方案中，所述化合物是氨基酸或氨基酸衍生物。合适的氨基酸和氨基酸衍生物的实例包括例如但不限于半胱氨酸、蛋氨酸、天冬氨酸、谷氨酸、精氨酸、组氨酸、赖氨酸、天冬酰胺、谷氨酰胺、丝氨酸、苏氨酸、苯丙氨酸、色氨酸、酪氨酸、丙氨酸、甘氨酸、异亮氨酸、亮氨酸、脯氨酸、缬氨酸及它们的衍生物。在特定实施方案中，氨基酸和氨基酸衍生物包括半胱氨酸、甲硫氨酸及它们的衍生物。在其他实施方案中，所述化合物是维生素或维生素衍生物。在特定实施方案中，维生素和维生素衍生物包括硫胺素及其衍生物。
在一些实施方案中，菊芋浓缩物与第一混合物中的化合物的重量比为至少约0.01、优选约0.1-50、更优选约0.5-10。
在一些实施方案中，该制剂需要7.7-8.0的第一pH值，优选7.8-7.9。使用本领域已知的试剂调节pH值，包括例如但不限于氢氧化钠、氢氧化铵和氢氧化钾，或磷酸和氯化氢。
在一些实施方案中，将第二混合物在约90-110℃加热至少约30分钟，优选约1-3小时，更优选约90-120分钟。
在一些实施方案中，任选的干燥步骤包括例如但不限于滚筒干燥(也称为辊式干燥)、喷雾干燥、盘式干燥和带式干燥。
本发明的制备菊芋提取物的方法的一个实例包括以下步骤：
(i)通过压制菊芋块茎提供含有至少约5白利度固体的菊芋浓缩物；
(ii)以约1的重量比混合菊芋浓缩物和L-半胱氨酸，以提供第一混合物；
(iii)用氢氧化钠(NaOH)将第一混合物的第一pH值调节至7.8以提供第二混合物；
(iv)将第二混合物加热至100℃，在100℃保持2小时，冷却至40℃，以提供菊芋提取物；和
(v)用氢氧化钠将菊芋提取物的第二pH值调节至7.8，然后喷雾干燥，得到干粉。
本发明惊讶且出人意料地发现，制备过程中需要第一pH值为7.7-8.0。当第一pH值小于7.7时，得到的提取物呈现出包括涩味(astringent)、苦味、焦蛋白样味、干涩(drying)、酸味、微鲜味和极淡味等异味。当第一pH值大于8.0时，得到的提取物呈现出臭鸡蛋样、肝样(livery)和粪便(fecal)特征。本发明还需要在约90-110℃加热至少约30分钟。本领域技术人员可以理解，加热温度越高，所需的加热时间越短。一般而言，当加热温度为80℃或更低时，所获得的提取物呈现出微弱的或没有蛋香味，但具有更多鸡肉味。当加热温度为135℃或更高时，得到的提取物呈现烧焦味和糊味。
菊芋提取物还可以进一步分离成具有期望活性且为消费品提供动物味、黄油味、奶油味、蛋香味和硫磺味的单一化合物或化合物的组合。这种分离可以通过众所周知的方法进行，包括例如但不限于沉淀、离心、过滤、超滤、选择性消化、萃取、色谱、电泳或复合物形成。可以使用原始测定法测定每个所得亚组分的期望活性，直到获得纯的活性剂。
在一些实施方案中，在食品生产之前、期间或之后，将菊芋提取物添加到食品中。在这方面，菊芋提取物可以是食品的一种成分(即食品添加剂)，或是施用于食品的涂抹料、调味品、酱料、涂层、釉料或浇头，从而改善食品的味道。在这方面，提取物可以液体、半液体、固体、半固体、粉末、颗粒等形式提供。通过改善味道，意味着菊芋提取物已被证明可以为消费品提供动物味、黄油味、奶油味、蛋香味和硫磺味。
术语“白利度”和“白利糖度”含义相同，指的是可溶性固体含量的百分比。
术语“氨基酸衍生物”和“氨基酸盐”含义相同，是指氨基酸与其他生理上可接受的物质形成的盐、酯或复合物。例如，半胱氨酸衍生物可包括但不限于钠盐、钾盐、钙盐、镁盐、铵盐、盐酸盐、NAC(N-乙酰半胱氨酸)、SCMC(S-羧甲基半胱氨酸)、叔丁氧基羰基(Boc)基团保护的半胱氨酸单体或衍生物，例如BOC-CYS(ME)-OH、(R)-S-(2-氨基-2-羧乙基)-L-同型半胱氨酸、(R)-2-氨基-3-磺基丙酸、D-2-氨基-4-(乙硫基)丁酸、3-亚磺基-L-丙氨酸、Fmoc-cys(Boc-甲基)-OH、硒代-L-胱氨酸、S-(2-噻唑基)-L-半胱氨酸、S-(2-噻吩基)-L-半胱氨酸、S-(4-甲苯基)-L-半胱氨酸、胱氨酸、锌-半胱氨酸复合物、锰-半胱氨酸复合物、铁-半胱氨酸复合物、铜-半胱氨酸复合物、镁-半胱氨酸复合物及它们的混合物。本发明的半胱氨酸衍生物可以转化为半胱氨酸或含硫烷基的化合物。蛋氨酸衍生物可包括例如但不限于钠盐、钾盐、钙盐、镁盐、铵盐、盐酸盐、锌-蛋氨酸复合物、锰-蛋氨酸复合物、铁-蛋氨酸复合物、铜-蛋氨酸复合物、镁-蛋氨酸复合物、N-乙酰基-蛋氨酸、(2S)-2-[[[4-[[(2R)-2-氨基-3-巯基丙基]氨基]-2-苯基苯基]-氧代甲基]氨基]-4-(甲硫基)丁酸、2-(1,3-苯并噻唑-2-基氨基)-4-(甲硫基)丁酸、2-[(6-溴-4-喹唑啉基)氨基]-4-(甲硫基)丁酸、2-[[(4-乙基苯基)-氧代甲基]氨基]-4-(甲硫基)丁酸甲酯、2-氨基-4-(甲硫基)-N-(2-萘基)丁酰胺、L-甲硫氨酸甲基锍碘化物、甲硫氨酸亚砜、甲硫氨酸砜、甲硫氨酸亚砜亚胺、甲硫氨酸异羟肟酸及它们的混合物。
术语“维生素衍生物”和“维生素盐”含义相同，是指合成或天然维生素衍生的且生理上可接受的物质。例如，硫胺素衍生物可包括但不限于硫胺素单磷酸盐(ThMP)；硫胺素二磷酸盐(ThDP)，有时也称为硫胺素焦磷酸盐(TPP)；硫胺素三磷酸盐(ThTP)；腺苷硫胺素二磷酸盐(AThDP)；腺苷硫胺素三磷酸盐(AThTP)；硫胺素单硝酸盐(TMN)；硫胺素盐酸盐(TCl)；氯化硫胺素盐酸盐(TClHCl)；苯硫胺素(S-苯甲酰硫胺素O-单磷酸盐)；硫胺素四氢糠基二硫化物(TTFD)；双异丁硫胺(异丁酰硫胺素二硫化物)；硫胺素二月桂基硫酸盐(TLS)；及它们的混合物。
消费品包括例如食品(例如，饮料)、牙科卫生产品和医药产品，例如药物组合物、膳食补充剂或营养保健品。消费品还可以包含调味剂。
在一些实施方案中，消费品是食品，包括例如但不限于水果；蔬菜；果汁；肉制品如火腿，培根和香肠；蛋制品；水果浓缩物；明胶和明胶样产品，例如果酱，果冻和蜜饯等；奶制品，例如冰淇淋，酸奶油和果子露；糖衣；糖浆，包括糖蜜；玉米；小麦；黑麦；大豆；燕麦；大米和大麦制品；坚果仁和坚果制品；蛋糕；饼干；糖果，例如糖，口香糖，水果味硬糖(fruitflavored drops)，巧克力，口香糖，薄荷糖；奶油；派和面包。
在某些实施方案中，食品是饮料，包括例如但不限于咖啡；茶；碳酸软饮料，例如COKE和PEPSI；非碳酸软饮料和其他水果饮料；运动饮料，例如GATORADE；酒精饮料，例如啤酒，葡萄酒和烈酒。消费品还包括调配的包装产品(prepared packaged products)，例如粒状调味混合料，其在用水重构时提供非碳酸饮料，速溶布丁混合料，速溶咖啡和茶；咖啡伴侣；麦芽乳混合料；宠物食品；牲畜饲料；烟草；烘焙用材料，例如用于制备面包，饼干，蛋糕，薄饼和甜甜圈等的粉末状烘焙混合料。消费品还包括含有少量或不含蔗糖的膳食或低卡路里食品和饮料。优选的消费品包括纯素蛋黄酱、纯素意大利面、纯素蛋、纯素蛋奶沙司、纯素汤、纯素酱汁、纯素烘焙食品、纯素乳制品(例如，纯素酸奶、纯素冰淇淋和纯素奶酪)、纯素肉、素食蛋黄酱、素食意大利面、素食蛋、素食蛋奶沙司、素食汤、素食酱汁、素食烘焙食品、素食乳制品(例如，素食酸奶、素食冰淇淋和素食奶酪)及素食肉等。消费品还包括调味品，例如香草(herbs)、香料(spices)和佐料(seasonings)、增味剂(例如谷氨酸钠)、饮食甜味剂(dietetic sweeteners)和液体甜味剂。
在一些实施方案中，消费品是牙科卫生产品，包括例如但不限于牙膏、漱口水、牙菌斑冲洗剂、牙线、牙科止痛剂(例如ANBESOL)等。
在一些实施方案中，消费品是医药产品，包括药物组合物、膳食补充剂和营养保健品。该医药产品含有药物和生物制剂。此类活性剂在本领域中是众所周知的(参见，例如，The Physician's Desk Reference)。此类组合物可根据本领域已知的方法(例如Remington's Pharmaceutical Sciences,Mack Publishing Co.,Easton,PA中所述的)制备。在一个实施方案中，此类活性剂包括支气管扩张剂、减食欲剂、抗组胺药剂、营养补充剂、缓泻剂、镇痛剂、麻醉剂、抗酸剂、H2受体拮抗剂、抗胆碱能药剂、止泻药剂、缓和剂、镇咳药、抗呕吐药剂、抗微生物药剂、抗菌药剂、抗真菌药剂、抗病毒药剂、祛痰药剂、抗炎药剂、退热剂及它们的混合物。在另一个实施方案中，活性剂选自退热剂和镇痛剂，例如布洛芬、对乙酰氨基酚或阿司匹林；缓泻剂，例如酚酞二辛基磺基琥珀酸钠；食欲抑制剂，例如安非他命、苯丙醇胺、苯丙醇胺盐酸盐；或咖啡因；抗酸剂，例如碳酸钙；抗哮喘药剂，例如茶碱；止泻药剂，例如盐酸地芬诺酯；抗胃肠胀气剂，例如二甲基硅油(simethecon)；偏头痛药剂，例如酒石酸麦角胺；精神药理学药剂，例如氟哌啶醇；解痉药或镇静剂，例如苯巴比妥；抗高动力学药剂，例如甲基多巴或哌甲酯；镇静剂，例如苯二氮卓，羟嗪，氨甲丙二酯或吩噻嗪；抗组胺药剂，例如阿司咪唑，马来酸氯苯那敏，马来酸吡啶胺，琥珀酸多西拉敏，马来酸溴苯那敏，柠檬酸苯托沙敏，盐酸氯环嗪，马来酸非尼拉敏或酒石酸苯茚胺；减充血剂，例如盐酸苯丙醇胺，盐酸去氧肾上腺素，盐酸伪麻黄碱，硫酸伪麻黄碱，重酒石酸苯丙醇胺或麻黄碱；β-受体阻滞剂，例如普萘洛尔；戒酒剂，例如二硫苏胺；镇咳药，例如苯佐卡因，右美沙芬，右美沙芬氢溴酸盐，诺斯卡品，柠檬酸卡贝他汀和盐酸氯苯噻吩；氟补充剂，例如氟化钠；局部抗生素，例如四环素或克林霉素；皮质类固醇补充剂，例如泼尼松或泼尼松龙；抗痛风药剂，例如秋水仙碱或别嘌呤醇；抗癫痫药，例如苯妥英钠；抗脱水剂，例如电解质补充剂；防腐剂，例如氯化十六烷基吡啶；NSAID，例如对乙酰氨基酚，布洛芬，萘普生或其盐；胃肠道活性剂，例如洛哌丁胺和法莫替丁；生物碱，例如磷酸可待因，硫酸可待因或吗啡；微量元素补充剂，例如氯化钠，氯化锌，碳酸钙，氧化镁和其他碱金属盐和碱土金属盐；维生素；离子交换树脂，例如消胆胺，胆固醇抑制剂和降脂物质；抗心律失常药，例如N-乙酰普鲁卡因酰胺；和祛痰剂，例如愈创甘油醚。膳食补充剂或营养保健品的实例包括，例如但不限于用于治疗营养缺乏、创伤、手术、克罗恩病、肾病、高血压、肥胖等的肠内营养产品，以促进运动表现、肌肉增强或一般健康或先天性代谢障碍(如苯丙酮尿症)。
如本文所用，术语“一个”或“一种”被理解为表示一个(种)或多个(种)。例如，选自氨基酸、氨基酸衍生物、维生素、维生素衍生物及它们的混合物的化合物被理解为是指一种化合物或上述不同化合物的混合物。
术语“嗅觉有效量”被理解为意指当用于包括食品、牙科卫生产品或医药产品的产品中时，产品中风味组分贡献其个体风味特征的量。然而，风味制剂的嗅觉效果将是每种风味成分的效果总和。嗅觉有效量可以根据许多因素而变化，包括其他成分、它们的相对量和所需的嗅觉效果。本发明的菊芋提取物在风味制剂中的用量为约10-5重量％至20重量％，优选约10-4重量％至5重量％，更优选约0.001重量％至1重量％。本领域技术人员将能够使用所需的量来提供所需的风味效果和强度。此外，本领域技术人员可以参考本发明确立的制剂和嗅觉有效量来容易地调整和确定各种食品所需的更多嗅觉有效量。
本发明的其他修改对于本领域技术人员来说将是显而易见的。此类修改理解为在本发明的范围内。除非另行说明，本文中所用的所有百分比是重量百分比，ppm理解为表示每百万份的份数，L理解为升，mL理解为毫升，g理解为克，Kg理解为千克，mol理解为摩尔，mmol理解为毫摩尔，psig理解为每平方英寸的表压磅力，以及mmHg理解为汞(Hg)的毫米数(mm)。实施例中使用的IFF是指International Flavors&Fragrances Inc.,New York,NY,USA。
实施例I：菊芋提取物的制备
将含有约62白利度的固体的菊芋浓缩物(2.444g)(可从美国纽约的Ryan TradingCorporation商购获得)添加到水(2.103g)中并与半胱氨酸溶液(40％，4.280g)混合以形成均匀的混合物。用氢氧化钠(NaOH)将混合物的第一pH值调节至7.8。在一小时内将混合物缓慢加热至100℃并在100℃再保持100分钟。然后将所得菊芋提取物(8.890g)冷却至40℃，并用磷酸(H3PO4)将提取物的第二pH值调节至7.5以进行进一步评估。
实施例II：具有不同pH值的菊芋提取物对照样品的制备
以与实施例I相似的方式制备菊芋提取物对照样品1-4，不同之处在于样品的第一pH值分别为2.4、6.9、7.4和8.36。
实施例III：在不同温度下制备其他菊芋提取物和对照样品
以与实施例I相似的方式制备菊芋提取物和对照样品5-7，不同之处在于温度分别为90、110、65、80和135℃。
实施例IV：对菊芋提取物制剂的pH要求的评估
制备在水中浓度为0.3％的氯化钠(NaCl)基础溶液。菊芋提取物(如上在实施例I中制备)和对照样品1-4(如上在实施例II中制备)各自以0.2％的浓度添加到基础溶液中。感官评价由专门小组成员进行。基础溶液为对照。结果如下：
所制备的具有7.8的第一pH值的菊芋提取物表现出非常强烈的动物味、鲜味、黄油味、奶油味、蛋黄味、蛋清味、蛋香味和硫磺味，没有令人不悦的异味。所制备的分别具有2.4、6.9、7.4和8.36的第一pH值的对照样品则不存在这种优异的风味特性。
实施例V：对菊芋提取物制剂的温度要求的评估
菊芋提取物(如上在实施例I中制备)，其他菊芋提取物和对照样品5-7(如上在实施例III中制备)各自以0.2％的浓度添加到氯化钠基础溶液中。感官评价由专门小组成员进行。基础溶液为对照。结果如下：
在90、100和110℃下制备的菊芋提取物具有动物味、鲜味、黄油味、奶油味、蛋黄味、蛋清味、蛋香味和硫磺味。在65、80和135℃的温度下制备的对照样品中则不存在这种出色的风味特性，尤其是蛋香味。
实施例VI：在蛋黄酱中的应用
基于申请人专有配方制备的全芥末蛋黄酱质地良好，没有腥味或过酸的味道。制备相应的少蛋和少芥末对照样品，其中蛋和芥末含量均减少20％。对照样品的蛋香味较少，芥末味也较少。通过本领域技术人员已知的其他方法制备的芥末蛋黄酱和相应的对照样品也可用于该应用评估。向对照样品中加入菊芋提取物(在实施例I中制备)以产生各种浓度。感官评价由专门小组成员进行。结果如下：
实施例VI：在纯素蛋黄酱中的应用
将菊芋提取物(在上述实施例I中制备)添加到
Vegan中以产生各种浓度。感官评价由专门小组成员进行。
Vegan为对照。结果如下：
实施例VII：在纯素蛋中的应用
将菊芋提取物(如上在实施例I中制备)添加到JUST蛋(JUST Egg)中以产生各种浓度。感官评价由专门小组成员进行。JUST蛋为对照。结果如下：
实施例VIII：在鸡汤中的应用
基于申请人的专有配方制备鸡汤底料。通过本领域技术人员已知的方法制备的其他鸡汤底料也可用于该应用评估。将菊芋提取物(如上在实施例I中制备)添加到鸡汤底料中以产生各种浓度。感官评价由专门小组成员进行。鸡汤底料为对照。结果如下：
实施例IX：在蛋奶沙司/烘焙食品中的应用
基于申请人的专有配方制备了蛋奶沙司果馅饼原型。通过本领域技术人员已知的方法制备的其他蛋奶沙司果馅饼原型也可以用于该应用评估。将菊芋提取物(在上面的实施例I中制备)添加到蛋奶沙司果馅饼原型中以产生各种浓度。感官评价由专门小组成员进行。蛋奶沙司果馅饼原型为对照。结果如下：
实施例X：在奶酪佐料中的应用
将菊芋提取物(在实施例I中制备)添加到切达干酪粉(印第安纳州韦恩堡的Hoosier Hill Farm LLC)中以提供0.2％的浓度。感官评价由专门小组成员进行。确定菊芋提取物可改善咸味和可口感，以及通过蛋香味特征而改善了口感。
Claims (20)
1.一种制备菊芋提取物的方法，包括以下步骤：
(i)通过压制菊芋块茎提供菊芋浓缩物；
(ii)将选自氨基酸、氨基酸衍生物、维生素、维生素衍生物及它们的混合物的化合物加入菊芋浓缩物中以提供第一混合物；
(iii)将第一混合物的第一pH值调节至7.7-8.0，以提供第二混合物；和
(iv)将第二混合物加热至约90-110℃的温度，在该温度下保持至少约30分钟，冷却至约20-40℃的环境温度，以提供菊芋提取物。
2.根据权利要求1所述的方法，其中所述菊芋浓缩物含有至少约5白利度的固体。
3.根据权利要求1所述的方法，其中所述化合物选自半胱氨酸、半胱氨酸衍生物、甲硫氨酸、甲硫氨酸衍生物、硫胺素、硫胺素衍生物及它们的混合物。
4.根据权利要求1所述的方法，其中所述菊芋浓缩物与所述化合物的重量比为至少约0.01。
5.根据权利要求1所述的方法，其中所述菊芋浓缩物与所述化合物的重量比约为0.1-50。
6.根据权利要求1所述的方法，其中所述菊芋浓缩物与所述化合物的重量比约为0.5-10。
7.根据权利要求1所述的方法，其中所述第一pH值为7.8-7.9。
8.一种风味组合物，包含嗅觉有效量的菊芋提取物，其中菊芋提取物通过包括以下步骤的方法制备：
(v)通过压制菊芋块茎提供菊芋浓缩物；
(vi)将选自氨基酸、氨基酸衍生物、维生素、维生素衍生物及它们的混合物的化合物加入菊芋浓缩物中以提供第一混合物；
(vii)将第一混合物的第一pH值调节至7.7-8.0以提供第二混合物；和
(viii)将第二混合物加热至约90-110℃的温度，在该温度下保持至少约30分钟，冷却至约20-40℃的环境温度，以提供菊芋提取物。
9.根据权利要求8所述的风味组合物，其中所述菊芋浓缩物含有至少约5白利度的固体。
10.根据权利要求8所述的风味组合物，其中所述化合物选自半胱氨酸、半胱氨酸衍生物、甲硫氨酸、甲硫氨酸衍生物、硫胺素、硫胺素衍生物及它们的混合物。
11.根据权利要求8所述的风味组合物，其中所述菊芋浓缩物与所述化合物的重量比为至少约0.01。
12.根据权利要求8所述的风味组合物，其中所述嗅觉有效量为所述风味组合物的约10-5重量％-20重量％。
13.根据权利要求8所述的风味组合物，其中所述嗅觉有效量为所述风味组合物的约10-4重量％-5重量％。
14.根据权利要求8所述的风味组合物，其中所述嗅觉有效量为所述风味组合物的约0.001重量％-1重量％。
15.一种包含风味组合物的消费品，其中所述风味组合物包含嗅觉有效量的菊芋提取物，所述菊芋提取物通过包括以下步骤的方法制备：
(i)通过压制菊芋块茎提供菊芋浓缩物；
(ii)将选自氨基酸、氨基酸衍生物、维生素、维生素衍生物及它们的混合物的化合物加入菊芋浓缩物中以提供第一混合物；
(iii)将第一混合物的第一pH值调节至7.7-8.0，以提供第二混合物；和
(iv)将第二混合物加热至约90-110℃的温度，在该温度下保持至少约30分钟，冷却至约20-40℃的环境温度，以提供菊芋提取物，
其中菊芋浓缩物含有至少约5白利度的固体。
16.根据权利要求15所述的消费品，其中所述化合物选自半胱氨酸、半胱氨酸衍生物、甲硫氨酸、甲硫氨酸衍生物、硫胺素、硫胺素衍生物及它们的混合物。
17.根据权利要求15所述的消费品，其中所述菊芋浓缩物与所述化合物的重量比为至少约0.01。
18.根据权利要求15所述的消费品，其中所述嗅觉有效量为所述风味组合物的约10-5重量％-20重量％。
19.根据权利要求15所述的消费品，其中所述消费品是食品。
20.根据权利要求19所述的消费品，其中所述食品选自纯素蛋黄酱、纯素意大利面、纯素蛋、纯素蛋奶沙司、纯素汤、纯素酱汁、纯素烘焙食品、纯素乳制品、纯素肉、素食蛋黄酱、素食意大利面、素食蛋、素食蛋奶沙司、素食汤、素食酱汁、素食烘焙食品、素食乳制品及素食肉。
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| US20220264921A1 (en) | 2022-08-25 |
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