EP3897200A1 - Mélange d'assaisonnement et sa fabrication - Google Patents

Mélange d'assaisonnement et sa fabrication

Info

Publication number
EP3897200A1
EP3897200A1 EP19824323.0A EP19824323A EP3897200A1 EP 3897200 A1 EP3897200 A1 EP 3897200A1 EP 19824323 A EP19824323 A EP 19824323A EP 3897200 A1 EP3897200 A1 EP 3897200A1
Authority
EP
European Patent Office
Prior art keywords
seasoning mixture
seasoning
food
species
carboxylic acids
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP19824323.0A
Other languages
German (de)
English (en)
Inventor
Bela Kelety
Marc GAUERT
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BRAIN Biotech AG
Original Assignee
BRAIN Biotechnology Research and Information Network AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by BRAIN Biotechnology Research and Information Network AG filed Critical BRAIN Biotechnology Research and Information Network AG
Publication of EP3897200A1 publication Critical patent/EP3897200A1/fr
Pending legal-status Critical Current

Links

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
    • A23L27/24—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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts

Definitions

  • the invention is in the field of seasoning mixtures and their production with the help of fungal cells of a species of the Ustilaginomycotina subdivision.
  • carrots are used industrially to extract the ß-carotene it contains.
  • the remaining constituents of the carrots are declared as food by-products or food waste products and mostly disposed of or used for animal feed production, even though by-products from fruit and vegetable processing are a rich source of bioactive compounds, especially secondary plant substances and high-molecular components of the plant cell wall.
  • step (b) adding a food sub-stream as a substrate to the fermentation medium; (c) preparing a fermented substrate by incubating the mixture obtained in step (b);
  • step (d) the seasoning mixture is obtained by separating the fungal cells from the fermented substrate obtained in step (c);
  • step (e) optionally drying the seasoning mixture from step (d).
  • the inventors have found that the seasoning mixture according to the invention not only has an extremely pleasant taste and can therefore be used ideally in the food industry, but also that the seasoning mixture according to the invention has a significantly reduced sugar content compared to the food side-stream as the starting substrate.
  • the "seasoning mixture" in the sense of the invention is the end product of the fermentation process with living fungal cells from a species of the Ustilaginomycotina subdivision and / or with living fungal cells from a species from the Ascomycota department.
  • the wort mixture can be either as a liquid concentrate or pasty or powdery be.
  • a "food by-product stream” represents any vegetable material that has previously been processed in the food industry, for example to obtain a specific substance.
  • the food-by-product feed can be selected from plant material from fruits, nuts, cereals or vegetables , including kiwi fruit, apples, pears, oranges, carrots, mangoes, tomatoes, avocados, berries, beans, peas, lime, lemon, onion, parsnip, beetroot, banana, peach, nectarine, pineapple, melon, watermelon, acorn, hazelnut , Chestnut, chickpea, chia, grape, potato, coconut, almond bean and / or derivatives thereof, such as skins, peels, seeds or roots.
  • the terms “food waste stream” or “food waste product” can also be used synonymously for a food by-product in the context of the invention.
  • the conjunctive term "and / or" between several listed elements means both individual and combined options. For example, if two elements are connected by "and / or", a first option refers to the applicability of the first element without the second. A second option relates to the applicability of the second element without the first. A third option relates to the applicability of the first and second elements together.
  • Each of these options is understood to be meaningful and therefore meets the requirement of the expression "and / or” as used here.
  • the simultaneous applicability of more than one of the options is also considered to be of importance understood as falling and therefore fulfills the requirement of the expression "and / or” as used here.
  • the word “about” as used herein refers to a value that is within an acceptable range of error for the particular value, as determined by one of ordinary skill in the art, depending in part on how the value is measured or is determined, ie the limitations of the measuring system. For example, “about” may mean 1 or more than 1 standard deviation depending on prior art practice. The term “about” is also used to indicate that the amount or value in question may be the specified value or some other value that is approximately equal. The term is intended to convey that similar values promote equivalent results or effects according to the invention. In this context, "about” can refer to a range above and / or below up to 10%.
  • the word “about” in some embodiments refers to a range above and below a certain value, which is up to 5%, such as up to 2%, up to 1% or up to 0.5% above or below this value . In one embodiment, “about” refers to a range up to 0.1% above and below a given value.
  • the sugar content of the seasoning mixture obtained in step (d) is a maximum of 65% Brix or 500 g / L sucrose and 150 g / L glucose or fructose (thus a total of 650 g / L sugar).
  • sucrose is understood to mean sucrose, as well as fructose and glucose.% Brix is a unit of measurement for the relative density of liquids and is used primarily in the fruit industry, since the density here is usually equivalent to the sugar content.
  • the seasoning mixture can contain carboxylic acids, the content of carboxylic acids being at least 3 g / L, but not exceeding 100 g / L.
  • the carboxylic acids are selected from the group consisting of malic acid (E 296) and succinic acid (E 363). These two carboxylic acids are generally used as food additives.
  • malic acid has a sour taste that is longer-lasting than the acid taste of citric acid (E 330).
  • Succinic acid has a mildly acidic and at the same time slightly salty taste and is primarily used as a flavor enhancer for desserts or powdered foods.
  • the seasoning mixture according to the invention which is produced via the fermentation of food sub-streams with the aid of active fungal cells of a species of the Ustilaginomycotina subdivision and / or a species of the Ascomycota department, is a sustainable solution for the re-use of food sub-streams because of their low level Sugar content and the carboxylic acids contained, preferably malic acid and succinic acid, are used by the food industry and can consequently be contained in various food products.
  • Another embodiment of the invention relates to a method for producing a seasoning mixture from a food co-current comprising the following steps: (a) providing live fungal cells of a species from the Ustilaginomycotina subdivision and / or a species from the Ascomycota division in a fermentation medium;
  • step (c) preparing a fermented substrate by incubating the mixture obtained in step (b);
  • step (d) obtaining the seasoning mixture by separating the fungal cells from the fermented substrate obtained in step (c);
  • step (e) optionally drying the seasoning mixture from step (d).
  • extracts or pomace from apples, carrots, grapes, blackcurrants (blackcurrant) and / or tomatoes are used as food secondary currents.
  • carrot extract and / or grape pomace is used as the food side-stream.
  • carrot extract and / or carrot pomace and / or grape pomace and / or cassis pomace is used as the food side-stream.
  • carrot extract and / or Cassis pomace is used as the food side-stream.
  • the living fungal cells of a species of the Ustilaginomycotina subdivision belong to the Ustilaginacea family.
  • the living fungal cells are cells from Ustilago maydis.
  • the living fungal cells of a species from the Ascomycota department belong to the class of the Saccharomycetes.
  • the living fungal cells used are cells of a species of the Saccharomycetales (real yeasts).
  • the incubation period of step (c) is at least 40 hours. In a preferred embodiment of the invention, the incubation period of step (c) is at least 53 hours. In a further preferred embodiment of the invention, the incubation period of step (c) is at least 75 hours. In a most preferred embodiment of the invention, the incubation period of step (c) is at least 141 hours.
  • the seasoning mixture can either be present as a liquid concentrate or be pasty or powdery. If the seasoning mixture is to be in powder form, it goes without saying that the drying step (e) is optional in this case.
  • step (d) takes place in one embodiment of the invention via a centrifugation or alternatively via a filtration step. All conceivable methods that are known to the person skilled in the art are possible here.
  • the seasoning mixture produced by the process according to the invention receives carboxylic acids in one embodiment.
  • this spice mixture contains dicarboxylic acids.
  • the dicarboxylic acids are selected from the group consisting of malic acid (E 296) and succinic acid (E 363).
  • the space-time yield in relation to the carboxylic acids contained in the seasoning mixture is at least 0.5 g / L / h. In a further preferred embodiment of the invention, the space-time yield in relation to the carboxylic acids contained in the seasoning mixture is at least 1 g / L / h.
  • the sugar content of the seasoning mixture obtained in step (d) is reduced by at least 50% compared to the food secondary flow. In a further preferred embodiment of the invention, the sugar content of the seasoning mixture obtained in step (d) is reduced by at least 60% in comparison to the food side-stream. In a further preferred embodiment of the invention, the sugar content of the seasoning mixture obtained in step (d) is reduced by at least 70% in comparison to the food side-stream. In a particularly preferred embodiment of the invention, the sugar content of the seasoning mixture obtained in step (d) is reduced by at least 80% compared to the mid-range food flow.
  • the seasoning mixture obtained in step (d) in one embodiment has a pleasant, slightly acidic and full-bodied taste.
  • the fungal cells of the present invention may have been cultured in a culture medium for several generations.
  • the fungal cells are propagated to an OD600 value of approximately 1.5 to approximately 2.5, and then for storage at -20 ° C. to -196 ° C. approximately 1: 2 to approximately 1: 100,000 , more preferably diluted about 1: 1.
  • a dilution with glycerin is suitable, for example, for storing the fungal cells.
  • the stored fungal cells are preincubated in a preculture for cultivation on substrate.
  • the inoculation with the stored fungal cells takes place in a ratio of 1:20 to 1: 100.
  • Pre-cultivation takes place for 10-25 h at 25-37 ° C with shaking, preferably in a glass flask with 100-500 revolutions per minute and 1 to 3 cm deflection until an OD600 value of approximately 1.5 to 2.5 is reached.
  • the precultivated fungal cells of the present invention can be incubated for cultivation on substrate in a main culture as described in step c) above.
  • the inoculation from the preculture takes place in a ratio of 1:10 to 1: 100. With the main culture, OD600 values of about 100 to about 200 are achieved.
  • a further embodiment of the invention relates to the use of the seasoning mixture according to the invention or a seasoning mixture which was produced by the method according to the invention in food products.
  • Ustilago maydis (e.g. available from ATCC, No. 22892) is grown as a preculture in 50 mL preculture medium in a 500 mL flask without a baffle.
  • Composition of the preculture medium 50 g / L glucose, 1.6 g / L NH4CI, 0.5 g / L KH2PO4, 0.2 g / L MgS0 4 ⁇ 7 H 0, 0.01 g / L FeS0 4 7 H 0.19.5 g / L MES (pH 6.5), 0.05 mg / L biotin, 1 mg / L calcium-D (+) - pantothenate, 1 mg / L nicotinic acid, 25 mg / L myo -lnositol, 1 mg / L thiamine HCl, 1 mg / L pyridoxine HCl, 0.2 mg / L 4-aminobenzoic acid, 15 mg / L EDTA, 4.5 mg / L ZnSC> 4 ⁇ 7 H 0.1 03 mg / L MnCI 2 ⁇ 4 H 0, 0.3 mg / L C0CI2 ⁇ 6 H 0, 0.3 mg / L CuS0 4 ⁇ 5 H 0, 0.4
  • cryopreserve For inoculation, 1.1 mL of a cryopreserve are transferred sterile to the preculture medium. The cultivation takes place for approx. 18 h at 30 ° C, 250 rpm, 2.5 cm deflection to an OD600 of approx. 2-3.
  • the cryopreserve is a cultivation under the conditions described above, which is portioned when an OD600 of 2 is reached.
  • 600 pL culture are mixed with 600 pL 30% glycerol and stored at -80 ° C.
  • the microorganism is transferred to the fermentation medium.
  • composition of the fermentation medium 150 g / L glucose, 8 g / L NH4CI, 1 g / L KH2PO4, 0.4 g / L MgSCV 7 H 0, 0.02 g / L FeS0 4 7 H 0, 0.1 mg / L Biotin, 2 mg / L Calcium-D (+) - pantothenate, 2 mg / L Nicotinic acid, 50 mg / L myo-inositol, 2 mg / L Thiamine HCl, 2 mg / L Pyridoxine HCl, 0.4 mg / L 4-aminobenzoic acid, 30 mg / L EDTA, 9 mg / L ZnSC> 4 ⁇ 7 H2O, 2.06 mg / L MnCI 2 ⁇ 4 H 0, 0.6 mg / L C0CI2 ⁇ 6 H 0, 0, 6 mg / L CuS0 4 ⁇ 5 H 0, 0.8 mg / L Na Mo0 4 ⁇ 2 H 0, 9 mg / L CaCI 2 ⁇ 2
  • Fermentation conditions Inoculation takes place with the complete preculture with a start ODeoo of approx. 0.2 in a 1.5 liter fermenter with 1 L working volume at 28 ° C, 30% pC> 2, pH 6.5 (10 M NaOH as a means of titration). Feeding with 90% (w / w) carrots extra kt and 10% (w / w) water begins 10 h after reaching a dissolved oxygen concentration (PO2) of 30%. The feeding is constant with 8 g / h / L working volume.
  • the carrot extra kt from an industrial side stream contains approx. 395 g / L sucrose and 144 g / L total sugar (glucose and fructose) as well as 65.4 g / L malic acid.
  • the microorganism used grows up to an OD600 of approx. 150. Less the malic acid added, 80 g malic acid and 11.6 g succinic acid are produced in 141 h fermentation time. With higher feeding rates, higher product formation rates are possible. A space-time yield of 1.1 g / L / h was achieved.
  • Example 3 Tasting the fermented carrot extract
  • the taste profile of the carrot extract changed during the fermentation as described in the following table.
  • the tasting was carried out by a panel (at least 5) by several experts who assessed the samples according to taste, smell and visual impression.
  • Ustilago maydis is grown (e.g. available from ATCC, No. 22892) as a preculture in 40 mL preculture medium in a 300 mL flask without a baffle.
  • Composition of the preculture medium 10 g / L yeast extract, 150 g / L glycerin
  • 10 pL of a cryopreserve are transferred sterile into the preculture medium.
  • the cultivation takes place for approx. 20 h at 28 ° C, 250 rpm, 2.5 cm deflection to an OD600 of approx. 2-3.
  • the preparation of the cryopreserve is described in Example 1 and was stored at -80 ° C.
  • composition of fermentation medium A (with a total of 100 g / l Vitaferm yeast extract): 150 g / L Cassis ester, 50 g / L Vitaferm Drive, 50 g / L Vitaferm Ultra, 25 g / l sucrose, pH 6.5.
  • composition of fermentation medium B (with a total of 50 g / l Vitaferm yeast extract): 150 g / L Cassistrester, 12.5 g / L Vitaferm Drive, 12.5 g / L Vitaferm Ultra, 25 g / l sucrose, pH 6.5.
  • sucrose is added after steam sterilization of the fermentation medium at 121 ° C.
  • 1/4 of the volume of the final fermentation medium of a 100 g / L sucrose solution is sterile filtered (0.2pm filter).
  • the inoculation is carried out with 800 ml of the preculture into the 40 ml main culture. In the case of the controls, no pre-culture (U. maydis) was added. The cultivation takes place for 72 h at 28 ° C, 250 rpm, 2.5 cm deflection. Sampling takes place at the start time of 0h, as well as after 24h, 48h and 72h.
  • the controls in both media show no changes in pH and no significant reduction in sucrose over time.
  • no change in the pH is also observed, but the sucrose is broken down continuously, so that after 72 h no more sucrose is detectable.
  • the cultivation in fermentation medium B with U. maydis shows both a drop in the pH to 2.6 and a reduction in sucrose to undetectable concentrations after 72 hours. These observations indicate fermentative acid formation.
  • the samples at time 72 h were tasted after centrifugation and subsequent sterile filtration (0.2 miti) after separation of the microorganism.
  • the samples were partially adjusted with 2.5 molar HCl. This results in the following samples for tasting: a) control with medium A; final pH 6.1
  • sample (f) shows an acid build-up and a reduction in the woody Cassis ester taste by U. maydis and leads overall to a pleasantly fruity-sour taste sensation.

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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)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un mélange d'assaisonnement obtenu par (a) fourniture de cellules de champignons vivantes d'une espèce de la sous-catégorie des Ustilaginomycotina ou d'une espèce de la catégorie des Ascomycota dans un milieu de fermentation ; (b) addition d'un flux secondaire alimentaire en tant que substrat au milieu de fermentation ; (c) fabrication d'un substrat fermenté par incubation du mélange obtenu à l'étape (b) ; (d) production du mélange d'assaisonnement par séparation des cellules de champignons du substrat fermenté obtenu à l'étape (c) ; et (e) séchage éventuel du mélange d'assaisonnement de l'étape (d).
EP19824323.0A 2018-12-21 2019-12-19 Mélange d'assaisonnement et sa fabrication Pending EP3897200A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP18215259.5A EP3669669A1 (fr) 2018-12-21 2018-12-21 Mélanges d'assaisonnement et sa fabrication
PCT/EP2019/086304 WO2020127729A1 (fr) 2018-12-21 2019-12-19 Mélange d'assaisonnement et sa fabrication

Publications (1)

Publication Number Publication Date
EP3897200A1 true EP3897200A1 (fr) 2021-10-27

Family

ID=65013479

Family Applications (2)

Application Number Title Priority Date Filing Date
EP18215259.5A Withdrawn EP3669669A1 (fr) 2018-12-21 2018-12-21 Mélanges d'assaisonnement et sa fabrication
EP19824323.0A Pending EP3897200A1 (fr) 2018-12-21 2019-12-19 Mélange d'assaisonnement et sa fabrication

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP18215259.5A Withdrawn EP3669669A1 (fr) 2018-12-21 2018-12-21 Mélanges d'assaisonnement et sa fabrication

Country Status (2)

Country Link
EP (2) EP3669669A1 (fr)
WO (1) WO2020127729A1 (fr)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010026565A1 (de) * 2010-07-08 2012-01-12 Hochschule Ostwestfalen-Lippe Herstellverfahren von Lebensmittelzusatzstoffen
JP6041368B2 (ja) * 2014-09-12 2016-12-07 キッコーマン株式会社 醤油様調味料の製造方法及び醤油様調味料
FR3048164B1 (fr) * 2016-02-26 2021-07-16 Onyx Dev Sas Procede de preparation d'une composition aromatisante
CN106235257A (zh) * 2016-07-28 2016-12-21 天津春发生物科技集团有限公司 一种双菌种协同发酵紫苏粕制备呈味基料的方法
CN108272063A (zh) * 2018-01-31 2018-07-13 袁承淼 一种百香果汁的增香工艺

Also Published As

Publication number Publication date
WO2020127729A1 (fr) 2020-06-25
EP3669669A1 (fr) 2020-06-24

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