Classifications

• • 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
  • A23L27/26—Meat flavours
• • 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

Definitions

• the present invention relates to the subject of flavour enhancing compositions for flavouring food-stuffs.
• the present invention particularly relates to compositions with umami taste.
• Proteolytic reactions play an important role for the development of flavor in protein-rich foods like cheese, meat, sausage, and fermented soy products.
• Hydrolyzed vegetable proteins e.g. soy sauce
• soy sauce are widely used as savory ingredients in a variety of foods because of their "umami" taste properties.
• the glutamate-like taste has been widely discussed in the literature and confirmed as the fifth basic taste (Chaudhari et al [2000] Nat. Neurosci . 3 : 113) .
• the Japanese word "umami” means delicious and is used as a synonym for the characteristic sensory properties of monosodium glutamate (MSG) and certain purine-5 ⁇ -nucleotides like inosine-5 ' -monophosphate
• MSG and 5'- nucleotide derivatives exhibit a strong mutual synergism, thus increasing the umami taste sensation.
• the synergistic effects especially between MSG and purine-5 ' -nucleotides have been studied intensively and systematically.
• MSG and certain nucleotide derivatives are present in various savoury foods. They are also widely used as flavour and taste enhancers in foodstuffs such as snacks and culinary products. Since several years, the flavour and food industry is interested in developing alternative flavour enhancing systems for culinary products. Thus, food manufacturers aim at finding new molecules imparting the umami character as known from MSG in order to reduce its added amount in manufactured products.
• WO 9704667 discloses tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue as well as amino acid derivatives with an JV-lactoyl residue as flavouring ingredients to impart savoury taste and increase the mouthfeel of foodstuffs. It is also disclosed that these peptides and derivatives can mimic organoleptic features of MSG. A tetrapeptide from a yeast seasoning consisting of four aspartic acid residues was described as eliciting glutamate-like and bouillon-like taste qualities and as masking the bitter note of the yeast extract (Matsushita & al . [1994] Pept . Chem. 32 : 249-251)0.
• the aim of the present invention is concerned with the problem of providing alternative flavouring compositions to MSG in order to impart umami taste to food products.
• the present invention relates to a flavouring composition useful for imparting umami taste to food products, which comprises at least one pyroglutamyl peptide of the general formula : pGlu-Pro- (X) n where n is 0 or 1 and X is selected from the group consisting of hydrophilic amino acids.
• X is selected from the group consisting of Ser, Glu and Gin.
• pGlu, Pro, Ser, Glu and Gin are pyroglutamic acid, proline, serine, glutamic acid and glutamine, respectively.
• the different amino acids of the pyroglutamyl peptides of the composition according to the present invention are bound through peptidic bonds .
• the present invention provides the use of at least one pyroglutamyl peptide of the general formula : pGlu-Pro- (X) n where n is 0 or 1 and X is selected from the group consisting of hydrophilic amino acids, in food products in an effective amount in order to induce an umami taste perception upon consumption.
• X is selected from the group consisting of Ser, Glu and Gin.
• the food products that are concerned with the use of the pyroglutamyl peptides according to the present invention may be dehydrated products such as bouillons, soups, snacks, cereal products, process flavours, culinary products such as cooking aids or powdered flavourings for example, but also intermediate moisture foods such as spreadable pastes, sausages, and petfoods as well, for example.
• the pyroglutamyl peptides according to the present invention may also be used in full moisture foods, like chilled prepared meals, frozen meals, such as pizzas for example.
• the present invention provides a method for inducing an umami taste perception to consumers of a food product by adding an effective amount of the flavouring composition containing pyroglutamyl peptides according to the present invention to the food product.
• flavouring compositions according to the present invention allow to improve and to increase the mouthfeel of the food to which they are added.
• the flavouring compositions according to the present invention are able to mimic the sensory properties of MSG, the typical umami taste ingredient widely used as a flavour enhancing compound.
• the flavouring compositions according to the present invention can contribute to give or to reinforce the umami taste features in the food products in which they are incorporated. Such compositions can then replace, at least partially, monosodium glutamate in foodstuffs in which flavour enhancers are desired.
• flavouring compositions containing peptides have been presented as able to mimic umami taste, according to our knowledge, it is the first time that a flavouring composition containing pyroglutamyl peptides eliciting umami taste is disclosed. In fact, no prior art discloses any information regarding the umami properties of pyroglutamyl peptides.
• a process for manufacturing a flavouring composition containing pyroglutamyl peptides that may be used according to the present invention comprising the steps of : enzymatically hydrolysing vegetable protein containing material,
• the preferred vegetable protein containing material may be partially deamidated wheat gluten.
• the partial deamidation of wheat gluten may easily be achieved by a treatment with hydrochloric acid at a pH of about 1 to 2 and at a temperature of about 60 to 70°C for 18 to 36 hours.
• the enzymatic hydrolysis may be carried out with added technical proteolytic enzymes such as proteases, peptidases and/or glutaminases .
• the hydrolysis may also be carried out by fermentation using microorganisms like molds.
• Aspergilli molds produce enzymes that are able to hydrolyse proteins from the starting material .
• a koji fermentation may also be suitable to produce a hydrolysate .
• the hydrolysis process is advantageously carried out in an aqueous suspension of about 20 to 30% dry matter in a jar, flask or bioreactor, for example.
• the temperature at which the hydrolysis is carried out may range from 40°C to 65°C, and the duration may be of 6 hours or more.
• the hydrolysate obtained after hydrolysis may be heated at about 90 to 100°C for about 5 to 15 minutes in order to inactivate the enzymes before being subjected to the solid/liquid separating step.
• the liquid part of the hydrolysate may also be subjected to an optional drying step by freeze-drying or spray-drying, for example.
• the liquid part may be filtered or dried and then resuspended in filtered water in order to be subjected to recovering and fractionation steps using a suitable combination of chromatographic techniques .
• the liquid part in order to recover the umami taste active pyroglutamyl peptides of the hydrolysate, the liquid part, either filtered or dried and resuspended in water, may be subjected to gel permeation chromatography (GPC) , reversed phase high performance liquid chromatography (RP-HPLC) , ion exchange chromatographic techniques and/or fast protein liquid chromatography (FPLC) techniques, for example.
• GPC gel permeation chromatography
• RP-HPLC reversed phase high performance liquid chromatography
• FPLC fast protein liquid chromatography
• the sensory analysis may be performed with a panel of trained assessors in order to evaluate the different taste attributes .
• the chemical analysis of the fractionated hydrolysate allows to characterize the peptides by mass spectroscopy and by their amino acid compositions.
• the hydrolysis was carried out in aqueous suspension
• a LCC-501 Plus controller comprised a LCC-501 Plus controller, a P-500 pump, a
• Frac-100 fraction collector (Amersham Pharmacia Biotech, Uppsala, Sweden) , and a microprocessor
• ThermoFinnigan San Jose, CA
• the ESI source was set to .5 kV and the interface capillary heater to 200 °C.
• the panel was composed of 8 trained
• the powdered hydrolysate was dissolved in deionized water at a concentration of 10 g/L.
• the freeze-dried fractions obtained by gel permeation chromatography of 2 g hydrolysate were dissolved in 200 mL deionized water, and the freeze-dried HPLC fractions were re- dissolved in 200 mL deionized water. All samples were tasted at 22 ⁇ 2 °C.
• the panelists were asked to evaluate the taste qualities and to judge the intensities of the solutions using a 100-m ⁇ n line scale. The values given by the panelists were averaged.
• peptide-bound and free amino acids were around 50 % and approximately about 25 % in the hydrolysate , respectively.
• F7 contain only low molecular weight compounds (M r ⁇
• Subtraction F2-1 represents the
• F2-2 to F2-9 contain predominantly peptides.
• HPLC fraction F2-2 which has a pronounced glutamate-
• Fraction F2-2 was further subfractionated by RP-HPLC
• HPLC fraction F2-2 was re-chromatographed and the subfractions representing single peaks were collected manually.
• the column lists the measured MS and MSMS signals, respectively, obtained in the positive mode by electrospray ionization.
• c The peptide sequences were tentatively identified based on the amino acid composition and MS data.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Biotechnology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Peptides Or Proteins (AREA)

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• 2001
  • 2001-11-19 EP EP01127535A patent/EP1312268A1/de not_active Withdrawn
• 2002
  • 2002-11-13 WO PCT/EP2002/012720 patent/WO2003043444A1/en not_active Application Discontinuation
  • 2002-11-13 EP EP02787672A patent/EP1448065A1/de not_active Withdrawn

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