Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/142—Amino acids; Derivatives thereof
  • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
  • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
  • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
  • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/18—Peptides; Protein hydrolysates

Definitions

• the present invention relates to a flavour enhancer, methods for preparing the flavour enhancer, to food and feed compositions comprising the flavour enhancer and to the use of the flavour enhancer.
• flavour enhancers enhance the existing flavour of a food product.
• Two classes of well-known flavour enhancing compounds are monosodium glutamate and 5' -ribonucleotides . These flavour enhancing compounds are used as such, but are also, separately or in combination, part of flavour enhancing compositions .
• Yeast extracts for instance, which are prepared by enzymatic degradation of yeast, contain the flavour enhancing 5' -ribonucleotides guanosine-5 ' -monophosphate (5'-GMP) and inosine-5' -monophosphate (5' -IMP) .
• 5'-GMP guanosine-5 ' -monophosphate
• 5' -IMP inosine-5' -monophosphate
• Hydrolysed vegetable proteins which are prepared by acid or enzymatic hydrolysis of vegetable protein, typically contain monosodium glutamate as their flavour enhancing compound. This monosodium glutamate is derived from the amino acids glutamic acid and glutamine released from the protein during hydrolysis.
• flavour enhancers which do not contain substantial amounts of at least either of the two classes of flavour enhancing compounds are very scarce. As far as the inventors know, the only disclosure of a flavour enhancer of this type is in US Patent 5,077,062.
• US Patent 5,077,062 describes a soy hydrolysate which is prepared by hydrolysing at pH 6.6-7.2, 30-38°C for about two hours.
• the resulting hydrolysate contains no free amino acids, is low in glutamate, and can be used as a flavour enhancer.
• the described flavour enhancer enhances fish flavours only.
• the present invention provides a flavour enhancer that is low in monosodium glutamate, methods for preparing the 0 flavour enhancer, compositions comprising the flavour enhancer, and uses of the flavour enhancer.
• a preferred method for preparing the flavour enhancer as a soy protein hydrolysate comprises: (i) forming an aqueous suspension of a soy protein containing starting material (e.g. soy flour, soy protein isolate, soy beans, or soy bean flakes, meal or grits, which preferably are defatted) ; (ii) heating the aqueous suspension for at least from about 1 minute to about
• the present invention thus provides a flavour enhancer which is low in monosodium glutamate, has no yeast-like after taste, and enhances both meat, vegetable and dairy flavours. This offers the advantage of a wide applicability.
• the o flavour enhancer can be used as such or, in a flavouring composition, e.g. in combination with a flavouring agent.
• flavour enhancer according to the invention is low in monosodium glutamate, it can also be used by individuals who prefer to minimise their monosodium glutamate 5 intake, e.g. due to a sensitivity to monosodium glutamate.
• the present flavour enhancer is a soy hydrolysate with its own characteristic taste
• the taste of a food product comprising the soy hydrolysate as flavour enhancer is not pronounced of the soy used to prepare the flavour enhancer.
• the present invention provides, among other things, a soy hydrolysate which is obtainable by:
• the starting material used for hydrolysis may contain from about 50% to about 100% (w/w) soy protein, preferably from about 50% to about 75%.
• defatted non-toasted soy flour Cargill B.V., the Netherlands
• soy protein maximally about 1.5% (w/w) fat, and from about 2 to about 4%
• soy protein containing material such as soy protein isolate or toasted soy flour
• soy beans may be used as well, the result can be less satisfactory, due to the oil present in these beans.
• the viscosity may be reduced, e.g. to facilitate further manipulation of the suspension; such reduction in viscosity preferably may be obtained by enzyme addition.
• 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.
• Pescalase ® protease is used to reduce the viscosity.
• other enzymes like cellulase e.g. present in Viscozyme ®
• a short incubation with a protease such as Pescalase ® protease
• Pescalase ® protease sufficiently reduced the viscosity.
• about 1 hour incubation at about 60 ° C with about 0.5 w/w % Pescalase ® protease sufficiently reduces viscosity of the suspension comprising soy flour.
• Hydrolysis is desirably preceded by a heat step in order to inactivate disturbing native soy proteins, such as glycosidases, that may interfere with the reaction or quality of the end product.
• Heating the mixture for at least about 5 to 15 minutes, preferably at least about 7 minutes, at a temperature of from about 65°C to about 82°C substantially reduces the amount of off-flavours (or undesirable flavours) produced by the degradation of isoflavones.
• the mixture is heated for about 10 minutes at about 75 °C.
• incubations at increased temperature according to the invention desirably is carried out for at least about 5 to about 15 minutes, incubation times longer than 15 minutes can be employed as long as this step does not produce (other) undesirable flavours.
• the soy protein optimally is enzymatically hydrolysed by mixtures of endoproteases and exoproteases .
• the ratio between the activities for the endo- and exo- proteases may vary from about 1 to 10, to about 10 to 1. To one skilled in the art it will be clear that this ratio (as one of the options) can be varied in order to provide for the desired amino acid level.
• endo- and exo-protease mixtures preferably are obtained from an Aspergillus species, especially a species such as A . oryzae or A . sojae, although enzymes from other Aspergillus species, or indeed, other fungal species, similarly can be employed.
• proteases e.g., with other proteases such as for example Pescalase ® protease which is a bacterial endoprotease, may also be used. Furthermore it may be advantageous to incubate several proteases either concurrently or sequentially.
• the proteases will preferably be incubated at optimum pH-conditions, or an average of the optimum pH conditions for the various proteases employed in conjunction.
• the pH is preferably controlled at a setpoint . Alkali or acid Is added to maintain the pH at the setpoint. During hydrolysis the pH setpoint may be changed, e.g. when another protease is added sequentially. Food grade alkalis such as e.g.
• NaOH or KOH and food grade acids such as e.g. HC1, H 2 S0 4 may be used to maintain the pH at a given set point.
• Enzyme concentrations may vary from about 0.2% to about 4% (w/w) .
• Hydrolysis with mixtures of endo- and exo- proteases obtained from Aspergillus species are preferably carried out at a pH of from about 4 to about 6 , more preferably at a pH of about 5.1, desirably at a temperature of from about 40°C to about 60°C.
• the temperature is from about 55°C to about 60°C.
• Temperatures optimally should not exceed about 60°C, because of the risk of inactivating the enzymes in the mixture.
• higher protease hydrolysis temperatures can be used if thermostabile or thermoresistant enzymes are employed.
• microorganisms in order to grow and ferment during hydrolysis .
• the microorganisms which may be added are preferably food grade. Also mixtures of such microorganisms can be used.
• the microorganisms preferably are able to grow at a pH of from about 4 to about 6, and grow at temperatures of from about 40 °C to about 60 °C, more preferably at temperatures of from about 50°C to about 60 °C. Incubation at temperatures from about 50 °C or higher reduces the risk of contamination with microorganisms that produce unwanted metabolites.
• Bacillus e.g. a Bacillus stearothermophilus species or Bacillus coagulans species, including but not limited to a microorganism which has been classified by DSM(Z) (Deutsche Sammlung vom Mikroorganismen und Zellkulturen GmbH (Braunschweig; Germany) ) as a B . coagulans (which was previously classified as a B . stearothermophilus) and is known under number CBS 772.97
• B . coagulans CBS 772.97 is a bacterium capable of growth under (semi-) anaerobic conditions at temperatures of 55°C, and which during the fermentation of sugars produces lactic acid.
• B . coagulans CBS 772.97 or another microorganism
• Addition of B . coagulans CBS 772.97 (or another microorganism) during proteolytic hydrolysis of the soy protein results in an anaerobic fermentation.
• sugars are converted into acid, e.g., lactic acid.
• the free sugar content is therefore lowered during hydrolysis and this reduces formation of Maillard compounds (from free sugars and free amino acids) .
• the final product therefore will contain less Maillard compounds and is therefore less colored and less spicy or less roasted flavored.
• soy protein is incubated with a mixture of endo- and exo-proteases at from about 50 to about 60 °C for about 15 to about 25 hours in the presence of a fermenting, preferably food grade, microorganism, which is more preferably a B . stearothermophilus species or a B . coagulans species, most preferably B . coagulans CBS 772.97.
• a fermenting, preferably food grade, microorganism which is more preferably a B . stearothermophilus species or a B . coagulans species, most preferably B . coagulans CBS 772.97.
• 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 efficiently reduced. Therefore, longer incubation is possible when, in addition to the proteolytic enzyme mixtures of endo- and exo-proteases,
• the pH of the hydrolysed suspension is lowered and the temperature is raised so as to inactivate the enzymes .
• This will also kill microorganisms which are present, such as Bacillus stearothermophilus (which belongs to the natural microbial flora of untoasted soy flour) or Bacillus coagulans .
• the pH is preferably adjusted to between about 3.5 and about 4.5, desirably to between about 3.8 and about 4.2. This pH adjustment will result in precipitation of a part of the proteins present in the hydrolysed suspension. The lower the pH, the more protein will precipitate.
• This precipitated protein will be seperated, e.g., by filtration or centrifugation, from the final soluble soy protein hydrolysate. Although this results in lower production yields for the final product, the final product can now be used in almost any desirable food or feed product, without producing protein precipitate in these food or feed products. E.g. in clear beverages or other products this may be advantageous.
• the temperature may be raised to from about 80 °C to about 100 °C, for from about 10 minutes to about 4 hours, preferably for from about 10 to about 30 minutes.
• hydrolysis is terminated by incubating for about 15 minutes at a pH of about 4.0 and a temperature of about 80 °C.
• the hydrolysate Before, during or after concentrating and/or drying the hydrolysate may be cooled. If the hydrolysate is subjected to o centrifugation or filtration, the hydrolysate is preferably first cooled to from about 25°C to about 40°C before centrifugation or filtration.
• the product can be concentrated and/or dried in any convenient way, such as spray-drying, freeze-drying, s fluidised-bed treatment, or a combination of these methods.
• spray-drying freeze-drying
• s fluidised-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 may be formulated in any convenient way, e.g. as a paste, liquid, emulsion, powder, flakes, extrudate, o granulate, or pellets.
• 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 expressed in terms of percentages, whereas free amino acids and total amount of amino acids are both expressed in ⁇ mol/gram. In a preferred 0 embodiment of the invention, the amino acid level is from about 25% to about 45%.
• the product obtained may contain lactic acid, preferably in amounts of from about 1 to about 20 w/w %, more preferably in amounts of from about 2 to about 15 w/w %, most preferably 5 in amounts of from about 3 to about 10 w/w %.
• Lactate about 1% to 20%
• the protein fraction comprises an amino acid level of from about 20% to about 55%.
• the amount of monosodium glutamate on dry matter is below about 4%, preferably below about 3%, more preferably below about 2.5%.
• a typical soy protein hydrolysate according to the invention comprises about 1.5% to about 2.5% (w/w dry matter) monosodium glutamate.
• IMP and 5'-GMP which means that less than about 0.1% (w/w dry matter) will be present in the soy protein hydrolysate. Preferably less than 0.01% (w/w dry matter) 5' -IMP and 5'-GMP will be present in the soy protein hydrolysate.
• flavour enhancer according to the invention is low in monosodium glutamate, it can also be used by individuals who prefer or need to minimise their monosodium glutamate intake. Since it is not a yeast extract, the flavour enhancer according to the invention has no yeast-like after taste.
• the flavour enhancer according to the invention enhances a broad range of flavours. Therefore, it can be used in meat applications, e.g., to enhance beef or poultry flavour; vegetable applications, e.g., to enhance paprika, carrot, mushroom, onion or garlic flavour; and dairy applications, e.g., to enhance cheese or butter flavour; bakery applications, e.g., to enhance the flavour of baked products; and to enhance the flavour of beverages. It can be added to food products whether fresh, frozen, vacuum preserved or dried; processed or unprocessed; liquid or solid; alcoholic or non-alcoholic; for human consumption or animal consumption.
• Food products to which it can be added include but are not limited to basic bouillons, such as beef stock, lobster stock, chicken stock, fish stock, vegetable stock, and the like; snacks, such as, e.g., cheese crackers, crisps, and the like; sauces and dressings, such as cheese sauce, brown gravy, curry sauce, garlic sauce, dip sauces, dressings for salads and/or vegetables, and the like; soups, such as onion soup, beef noodle soup, and the like; mayonnaise, halvanaise, margarine, butter and the like; baked goods like croissants, bread, cake and crackers; ready to eat meals; seasonings, such as paprika seasoning, and the like; custard and whipped cream; chocolate flavoured products, like cocoa flavoured beverages, e.g., chocolate flavoured soy milk, or chocolate bars (to enhance the cocoa-flavour of these products) .
• the flavour enhancer is added to mushroom soup to enhance mushroo f1
• flavour enhancer enhances the richness of the taste of meat-based foodstuffs
• the flavour enhancer is particularly suitable for enhancing dairy-type flavour notes (like cheese) , vegetable-type notes (e.g. carrot, tomato, mushroom, onion) and spices (e.g. pepper (pepper heat note enhancement) , garlic) .
• a particularly new effect of the flavour enhancer according to the invention is the prolonged flavour perception. Addition of the flavour enhancer according to the invention to a food product makes the food product's taste last longer in the mouth (this is called the linger longer ® taste effect) .
• flavour enhancer according to the invention is added to the food product.
• soy protein hydrolysate will enhance the creaminess and mouthfeel of the food or feed product, essentially without increasing the viscosity of these food or feed compositions.
• flavour enhancer of the invention may be used as such or in flavouring compositions, e.g. in combination with flavouring agents.
• the term 'flavouring agent' is used to indicate a compound or a mixture of compounds which is used to create a flavour which is not present in a product.
• the flavour enhancer may further be used as a compound in the production of processed flavours. Due to the high amount of free amino acids it may be used as a source of amino acids in the production of processed or reaction flavours.
• the Picotag method comprises a prederivatization step using phenylisothiocyanate .
• HPLC analysis is performed on a Picotag column using reversed phase chromatography .
• Total hydrolysis of proteins was achieved by dry hydrolysis over 6N HCl, also according to Waters.
• Amino acids hydrolysed by enzymatic activity were determined in the supernatant. After hydrolysis, the various samples were immediately centrifuged in an Eppendorf table top centrifuge 5417 at 14000 rpm for 5 minutes after which the total supernatant was removed and kept frozen at -20 °C. Amino acid analysis took place immediately after thawing the sample material.
• Carbohydrates were determined according to Anthrone, J.H. Roe (1955) J.Biol.Chem. 212, 335-343.
• defatted soy flour 200/80 52% w/w protein, Cargill B.V., the Netherlands
• Pescalase ® protease Gist-Brocades, the Netherlands
• This suspension was heated for 10 minutes at 75°C. After cooling to 55°C and adjusting to pH 5.1, the suspension was hydrolysed for 15 hours using 2% (w/w) Sumizyme ® FP protease (Shin Nihon, Japan) . After hydrolysis, this mixture was incubated at pH 4.0 and 80 °C for 15 minutes to stop hydrolysis.
• the taste of the obtained powder was evaluated by a trained Expert Taste Panel of ten individuals. 1% of the powder was solved in water of 60 °C. The experts evaluated both smell and taste of the 1% solution. Remarks of the Expert Taste Panel : smell: malty, sickly, floury, soy taste: slightly bitter, slightly a-stringent, sickly, soy, no umami .
• 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. An expert taste panel found the soup to have an increased mushroom character, an increased richness in flavour, more mushroom after taste and generally more mouthfeel.
• Example 3 Meat stock To 100 g of beef stock up to 0.3% (w/w) of the powder obtained in example 1 was added. An expert taste panel found the resulting stock to have increased beef flavour, more beef after taste and an increased richness in flavour.
• a paprika seasoning was prepared by mixing 19 g salt 10 g tomato powder 19 g paprika powder 15 g dextrose 15 g flour 7 g monosodium glutamate 0.6 g Maxarome ® yeast extract (Gist-Brocades) 11 g powder obtained in example 1
• a reference seasoning mix which contained yeast extract instead of the powder obtained in example 1 was found by the taste panel to have a more beefy character and a salty impact .
• 0.5% (w/w) powder obtained in example 1 was added to 100 g of a curry sauce.
• An expert taste panel found the resulting curry sauce to have a more rounded character, enhanced spicy notes, particularly, the curry, ginger, pepper and chili notes .
• Example 7 Cheese crackers 8.0 g of the powder obtained in example 1 was added to the following ingredients :
• B coagulans CBS 772.97 and 1% (weight/dry weight) Sumizyme ® FP protease (Shin Nihon, Japan) were added to the mixture.
• the mixture was fermented and hydrolysed at constant pH and temperature for 15 hours.
• the reaction was terminated by adding H 2 S0 4 to a pH of 4.0 was reached and raising the temperature to 82°C in 2 hours. After cooling the suspension to 40°C, the non- solubilized material was removed by centrifugation for 30 min at 2200 g. The pellet was washed twice with water. After a heatshock for 5 min at 95 °C, the supernatant was concentrated in a glass evaporator at 60°C and 120 - 150 mbar. Afterwards, the pH of the concentrate was adjusted to
• 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
• Example 1 To 100 g of medium fat margarine 0.30% (w/w) of the powder obtained in Example 1 was added. An Expert Taste Panel found the resulting medium fat margarine to have an increased flavour impact, an increased creaminess, improved fatty butter taste and an extended flavour release (linger longer ® ) .
• B coagulans CBS 772.97 and 1% (weight/dry weight) Flavourzyme ® protease (Novo Nordisk A/S, Denmark) were added to the mixture.
• the mixture was fermented and hydrolysed at constant pH and temperature for 15 hours .
• the reaction was terminated by adding H 2 S0 4 to a pH of 4.0 was reached and raising the temperature to 82 °C in 2 hours. After cooling the suspension to 40°C, the non-solubilized material was removed by centrifugation for 30 min at 2200 g. The pellet was washed twice with water.
• the supernatant was concentrated in a glass evaporator at 60°C and 120 - 150 mbar. Afterwards, 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
• the dough was kneaded at 25 °C moulding resting time: 15 min. at -20 °C moulding resting time 5 min. at -20°C proof time 65 min. at 35°C steaming 2 min. at 85 °C baking: 15 min. at 230-250°C
• the croissant had a more cheese- like smell.
• the taste was more fresh and roasted compared to the control croissants .

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• 1997
  • 1997-12-23 JP JP52842998A patent/JP2001507223A/ja active Pending
  • 1997-12-23 EP EP97954471A patent/EP0946107A1/de not_active Withdrawn
  • 1997-12-23 CA CA002275423A patent/CA2275423A1/en not_active Abandoned
  • 1997-12-23 WO PCT/EP1997/007293 patent/WO1998027828A1/en not_active Application Discontinuation
  • 1997-12-23 AU AU58604/98A patent/AU5860498A/en not_active Abandoned
  • 1997-12-23 IL IL13040297A patent/IL130402A0/xx unknown

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