EP2693894A2

EP2693894A2 - Means for concealing the flavour and smell of peptide hydrolysates

Info

Publication number: EP2693894A2
Application number: EP12755898.9A
Authority: EP
Inventors: Frédéric Pottecher
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-04-08
Filing date: 2012-04-04
Publication date: 2014-02-12
Also published as: WO2012137146A3; FR2973650A1; WO2012137146A4; WO2012137146A2

Abstract

The invention relates to a basic composition of peptide hydrolysates containing, in a homogeneous mix, a combination of said hydrolysates with chocolate, in which the weight percentage of peptide hydrolysates in the composition does not exceed 2 %, preferably 1.5 %. The invention can be used, in particular, in the dietary field, and in the fields of nutraceuticals, food supplements and pharmaceutics.

Description

MEANS TO HIDE TASTE AND ODOR

PEPTIDE HYDROLYSATES

The invention relates to means for masking the taste and smell of peptide hydrolysates, in particular hydrolysates of seafood products.

Peptide hydrolysates, and in particular hydrolysates of seafood (fish, crustaceans, molluscs, algae) are of great interest in view of their functional and biological properties. In recent years, a large number of peptide hydrolysates have shown very diverse activities. They include, in particular, aromatic activities such as flavor enhancers, hormones, growth-stimulating, immunomodulatory, anti-hypertensive, anallergéniques, antioxidant, slimming effect on lipid metabolism, anti ^¬ cancer, stress, increased libido in men and women.

The production of hydrolysates and especially those derived from seafood is very old. In ancient times, hydrolysates were already manufactured and used on a large scale. The Romans, for example, made garum, a hydrolyzate made from fatty fish that underwent a long-lasting lacto-fermentation (several months to several years) that was controlled by brining.

Nowadays, hydrolysates of fish or shellfish are still traditionally produced on the same principle.

In Southeast Asia, these hydrolysates are highly valued and widely distributed. They are known in Vietnam as Nuoc-mam, in Thailand as Nam-pla, in China as Mam-tom, and in Japan as Shiokara.

These hydrolysates made according to traditional processes are generally obtained by biochemical reaction, called enzymatic hydrolysis. Seafood, mainly fish or shellfish, is gradually "self-digested" by the endogenous enzymes present in the starting material, in particular by the enzymes of their own digestive tract. It is a phenomenon of autolysis which makes it possible to obtain a viscous liquid, rich in mixtures of peptides and which is well preserved. These hydrolysates are widely consumed as condiments, but they are also known for their beneficial effects on health.

In current processes, exogenous enzymes are used such as, for example, papain, which is a protease of plant origin. It is thus a heterolysis since these hydrolysates are made from added enzymes. There exist on the market hydrolysates obtained by heterolysis and made from, in particular, fish, in particular fatty fish, crustaceans such as oysters or shrimp, molluscs such as sea almonds (Glycymeris glycymeris), or even from seaweed, such as dulse and lithothamne.

Heterolysis manufacturing processes produce hydrolysates much faster than by autolysis, with better control and, in most cases, it is possible to do without brining. In general, these hydrolysates are then dried and put into powder form which facilitates their conservation and their use.

Enzymatic hydrolysis and, in particular,

Heterolysis makes it possible to cleave the peptide bonds of the proteins in an aqueous medium, leading to mixtures of peptides of good quality, with respect to the properties mentioned above, which is not the case with the processes non-enzymatic hydrolysis, namely mechanical, thermal or chemical.

Heterolysis has many advantages. It allows, using one or more external enzymes, to obtain a fast hydrolysis, well controlled, with a uniform quality and a reproducibility of the product. The heterolysis also makes it possible to obtain hydrolysates which have excellent functional and nutritive properties. It is therefore an appropriate method for the controlled preparation of hydrolysates of very high quality. In addition, according to a very important advantage, it is possible to direct it towards peptides or mixtures of peptides targeted for their specific specificities. For this purpose, different enzymes or enzyme mixtures are used, and / or the temperature, the pH, the enzyme / substrate ratio and the hydrolysis time are modulated.

Heterolysis also significantly increases the amount of protein released compared to autolysis. Shahidi et al. (1995) report that, for capelin fish (Mallotus villosus), autolysis releases only 22.6% of proteins whereas heterolysis by the enzyme 2.4 L Alcalase® results in the release of 70, 6% protein.

It is also possible to produce hydrolysates using chemicals such as acids or bases, but also at high temperature or pressure. However, the hydrolysates obtained by these non-enzymatic processes have reduced nutritional value and low functional properties. Indeed, non-enzymatic hydrolyses have the drawback of severely degrading the original proteins. The effects of the hydrolysates obtained by the non-enzymatic processes are then reduced and the applications generally limited to an action of enhancers. smell and taste.

Hydrolyzates, and in particular those obtained by heterolysis, are products of great interest as foods, nutraceuticals, food supplements or as medicaments.

However, in general, peptide hydrolysates, and in particular those derived from seafood, have the disadvantage of having a very unpleasant smell and taste, which constitutes a brake on their use. This odor and taste are extremely strong and are noticeable even through capsules, which is a limiting factor in their acceptability in foods, nutraceuticals, dietary supplements, or drugs.

Many products have been unsuccessfully tested to mask the smell and taste of hydrolysates. Unexpectedly, the inventor has found that these disadvantages can be overcome by developing a homogeneous structure composition with an additive conferring for the consumer a pleasant taste to the resulting product.

The object of the invention is therefore to provide a novel composition based on peptide hydrolysates of pleasant taste while maintaining their properties, or even improving them.

It also aims to provide a process for its preparation, easy technical implementation.

According to another aspect, the invention also aims at the applications of such a composition, in particular in the food, nutraceutical, food supplement and pharmaceutical fields.

The composition based on peptide hydrolysates of the invention is characterized in that it contains, according to a homogeneous mixture, a combination of these hydrolysates with chocolate. The weight percentage of the peptide hydrolysates in the composition does not exceed 2%, preferably does not exceed 1.5%. By "peptide hydrolysates" is meant according to the invention, hydrolysates formed from peptide mixtures and / or amino acids, which excludes hydrolysates from a single type of peptide, of activity spectrum restricted by compared to the mixtures used in the invention.

When a hydrolyzate composition is mixed in small amounts with chocolate, the smell and the very strong taste of the hydrolyzate are masked by the chocolate. The final mixture has the taste and smell of chocolate, and the unpleasant odor of the hydrolyzate has disappeared. Only the taste and the pleasant smell of chocolate are perceptible. The final mixture thus becomes highly attractive from a taste point of view while it was initially very repellent. This greatly facilitates the acceptance of the product by removing the barrier of taste and smell in use.

In addition, the hydrolysates are progressively degraded when in contact with oxygen and light, which limits their conservation. The chocolate then makes it possible to improve the conservation of the hydrolysates because it constitutes a cover which protects them from the oxidation and the light.

The taste tests carried out show that by mixing:

- up to 1% hydrolyzate for 99% chocolate, the taste and smell of the hydrolyzate are masked and the final taste is that of chocolate;

- Above 1% and up to 1.5% hydrolyzate, the taste and smell of the hydrolyzate are barely noticeable, and the taste of the final mixture remains pleasant;

- above 1.5%, the taste and smell of the hydrolyzate gradually appear and, starting from 2%, the smell and taste of the hydrolyzate are very clear. The chocolate therefore effectively masks the taste and smell of the hydrolyzate up to 1.5% and thus to obtain a pleasant product to consume. In addition, the properties of the hydrolyzate are advantageously preserved and, in addition, the chocolate protects the hydrolyzate from light and oxidation, thus promoting its long-term preservation.

Preferably, the hydrolyzate used for the composition of the invention is in powder form and the chocolate is dark chocolate. Alternatively, the chocolate is milk chocolate or white chocolate. These various chocolates may be in the form of a powder or a chewable form, for example in the form of tablets, squares, pastilles, nuggets, or couverture, or else chocolate used as a coating.

It is advantageous to use a hydrolyzate formed from a mixture of peptides obtained by enzymatic heterolysis of sea products, such as fish, crustaceans, molluscs or algae.

According to one embodiment of the invention, a peptide hydrolyzate produced by enzymatic heterolysis of fatty fish proteins is used. It is advantageously a hydrolyzate, as marketed in food supplements for its anti-stress effect. This hydrolyzate is characterized by peptides of 250 to 1000 daltons.

Such a hydrolyzate comprises at least 10 naturally occurring amino acids selected from the group consisting of lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine and tryptophan.

The percentages by weight of the amino acids vary from about 0.9 to 15% by weight relative to the total weight of the hydrolyzate. A commercial hydrolyzate, for example, has the following composition: lysine (8.63%), histidine (3.10%), arginine 5.01%, aspartic acid 9.10%, threonine 4.66%, serine 4, 45%, glutamic acid 13.81%, proline 6.00%, glycine 7.53%, alanine 7.35%, cysteine 0.84%, valine 5.59%, methionine 2.78%, isoleucine 4.42 %, leucine 8.06%, tyrosine 3.18%, phenylalanine 4.22% and tryptophan 0.93%.

According to another embodiment of the invention, a peptide hydrolyzate produced by enzymatic heterolysis of marine molluscs, such as sea almonds, is used.

In accordance with other embodiments, mixtures of hydrolysates may be used.

The invention also relates to a process for preparing the composition defined above.

The process is characterized in that it comprises a melting step of the chocolate used, adding the hydrolyzate, preferably in powder form, to the melted chocolate, the ingredients being agitated to form a homogeneous mixture.

The mixture obtained is then packaged as desired and, for example, poured into molds and allowed to cool.

According to another aspect, the invention also aims to take advantage of the properties of the compositions thus obtained in the food, nutraceutical food supplement or pharmaceutical fields.

The formulations will then be adapted to the field concerned.

Studies on peptide hydrolysates of seafood have shown strong anti-stress effects, similar to those of anti-stress drugs and with a very high security. No sedative effects and no toxicity were found, even at very high doses. Just a few grams of the chocolate / hydrolyzate mixture of fish peptides to reach the recommended daily doses for effective anti-stress action.

For the man, or the adult woman, the recommended daily dose for an anti-stress action is between 150 to 300 mg per day.

For an action on the libido, the daily dose of composition containing hydrolysates of sea kelp (Glycymeris glycymeris) is 100 to 200 mg per day, in particular about 150 mg.

It is therefore sufficient with the compositions of the invention:

• 3 to 6 daily doses of 5 g of chocolate mixed with 1% hydrolyzate to reach the recommended daily dose for an anti-stress action and this without the taste or smell of the hydrolyzate being perceptible;

or

• 2 to 4 daily doses of 5 g of chocolate mixed with 1.5% of hydrolyzate to reach the recommended daily dose for an anti-stress action, and this with a taste and a smell of the hydrolyzate sufficiently masked so that the taste and smell of the final mix remain pleasant.

In addition, it is scientifically proven that chocolate, and in particular dark chocolate, has an anti-stress effect. Indeed, many of the components of chocolate have a euphoric effect and create a state of well-being. Chocolate contains substances very similar to those produced by our brain to trigger the sensation of pleasure. The presence of serotonin and phenylethylamine in chocolate probably explain its anti ^¬ stress action. In addition, chocolate, and especially dark chocolate, is rich in magnesium (there is about 112 mg of magnesium in 100 g of dark chocolate, which corresponds to a one third of the recommended daily contributions). Magnesium is necessary for the functioning of the nervous system, which is why magnesium is frequently incorporated into anti-stress food supplements or anxiolytic drugs.

As anti-stress substances are mainly found in cocoa, dark chocolate, which is richer in cocoa than milk chocolate, is particularly preferred to help fight stress.

Anti-stress hydrolyzate and chocolate are two products that complement each other perfectly as they each have a proven anti-stress action. Taken together, fish hydrolyzate and chocolate act synergistically against stress.

However, it is interesting to note that the synergies between hydrolysates and chocolate are not limited to this example. There are also synergies between hydrolysates which have antioxidant properties and chocolate which also has significant antioxidant properties.

As another application of interest, mention will be made of the effects of the compositions of the invention on the libido in both men and women.

Other features and advantages of the invention are given in the example below for illustrative purposes.

Example: Preparation of a Fish Hydrolyzate Product

10 kg of chocolate, preferably dark chocolate, are used, which is heated to about 45 ° C. 100 g of dry powder of fish hydrolyzate are weighed and poured into the melted chocolate. The temperature is maintained and mixed for about 15 minutes to obtain a homogeneous mixture. When the mixture is homogeneous, the chocolate is tempered and poured into molds to obtain doses of 5 g. It is allowed to cool until the chocolate is hardened. When the cooling is finished, we unmolded and conditioned the doses. It is found that for the amounts of hydrolyzate indicated, the chocolate crystallizes normally and, with standard tempering, the cocoa butter crystallizes well in the beta form which corresponds to the most stable crystalline form of the chocolate.

This preparation is given by way of example and can be carried out with any other dry hydrolyzate powder and, in particular, those carried out by heterolysis.

Claims

1 CLAIMS

1. Composition based on peptide hydrolysates, characterized in that it contains, in a homogeneous mixture, a combination of peptide mixture hydrolysates.

2. Composition according to claim 1, characterized in that the percentage by weight of the peptide hydrolysates in the composition does not exceed 2%, preferably not more than 1.5%.

3. Composition according to claim 1 or 2, characterized in that the hydrolysates used for its preparation are in powder form and the chocolate is dark chocolate, milk chocolate or white chocolate.

4. Composition according to claim 3, characterized in that said chocolate is in the form of powder, chewable chocolate, pastilles, nuggets cover, or coating.

5. Composition according to any one of claims 1 to 4, characterized in that the hydrolysates are obtained by enzymatic heterolysis of products of the sea.

6. Composition according to claim 5, characterized in that the products of the sea are selected from fish, crustaceans, molluscs or algae.

7. Process for producing a composition according to any one of Claims 1 to 6, characterized in that it comprises a melting step of the chocolate used, addition of the hydrolyzate, preferably in the form of a powder. in the melted chocolate, the ingredients being agitated to form a homogeneous mixture.

8. Application of a composition according to any one of claims 1 to 6 in the food field.

9. Application of a composition according to any one 2 of claims 1 to 6 in the nutraceutical field.

10. Application of a composition according to any one of claims 1 to 6 in the field of food supplements.

11. Application of a composition according to any one of claims 1 to 6 in the pharmaceutical field.

12. A method for masking the taste and odor of peptide hydrolysates, in particular hydrolysates of seafood products, characterized in that it comprises the use of chocolate.