Taste enhancing natural flavour base and its production method

FIELD: food industry.

SUBSTANCE: base contains organic acids, amino acids, peptides, aroma substances and 0.01 wt % - 80 wt % of compounds produced by way of extraction of raw materials of vegetal, animal or microbiological origin, fermentation or biocatalysis, such substances chosen from the group consisting of glutamate, inosine monophosphate and guanosine monophosphate. The natural flavour base production method envisages fermentation on a substrate, with application of Corynebacterium, Brevibacterium, Bacillus genus microorganisms, and cells destruction leading to production of a primary extract including cell debris. The base is used in various food products, for example, in broths, soups, sauces and beverages. The natural flavour base is added to food in an amount of 0.01 - 50 wt % of the total food weight.

EFFECT: flavour base is natural, has no chemical residual savour and has long storage life.

28 cl, 5 ex

 

The present invention relates to a natural, long-term storage, enhancing the taste the taste the basis and method of its manufacture.

Patent US 6838100 concerns a microbiological method of cooking taste basis, for the preparation of flavoring material involves the hydrolysis of protein-enriched raw materials in sufficient time using a combination of at least one enzyme with at least one heat-resistant strain of lactic acid bacteria selected based on its ability to provide activity glutaminase (so that the substrate supported activity glutaminase), in order to provide the basis of glutamic acid or glutamate in amounts sufficient to enhance the taste and improve range of tastes. The taste of "umami", obtained following this procedure, is not quite apparent. Therefore, it is necessary to add to these drugs MSG (one-deputizing MSG) and nucleotides (IMP-monophosphate inosine and GMP guanosine monophosphate) or yeast extracts. Associated with this technique the problem lies in the fact that it is not natural, and that the presence of the extract of the yeast gives the final product the yeast flavor.

Therefore, the present invention is the provision of natural food compositions, prigodin the th for a simple and comfortable giving cooked food superior taste minds without the use of additives, and free from the disadvantages associated with chemical residual flavor. Underlying the present invention idea is to represent improves the taste of the flavor basis, which can be in any form for long term storage and/or concentrated form, and which can be used as a seasoning for food and for food of any type.

The present invention relates to a flavor-enhancing flavor bases, containing:

up to 80% naturally derived compounds selected from the group consisting of glutamate, IMP and GMP,

- naturally derived food compounds such as organic acids, amino acids, peptides and aromatic substances.

According to the invention, all of the above components (glutamate, IMP, GMP, naturally produced food compounds) are of natural origin, due to the nature used in the preparation of the starting products. In the present description, naturally derived glutamate, IMP and GMP, it is understood that these compounds are obtained by at least one of the following methods:

extraction of such raw materials as the material of vegetable, animal or microbiological origin,

- fermentation or

- Biocatalysis.

Under the glutamate understand the Xia glutamate anions in combination with cations of any type and/or free glutamic acid. Preferably these cations are the cations of sodium or potassium. Under aromatic substances are understood volatile compounds, such as, for example, trimethylpyrazine, acetic acid or propionic acid.

All of the below percentages are mass, referred to the dry mass.

According to the invention may give a taste of the basics only with glutamate or with IMP and/or GMP, or any combination thereof. In the first case, the number of glutamate is 0.01-80%, and in the second case, the content of IMP and GMP is 0.01-30%. When there is glutamate, IMP and/or GMP, the value of their total content ranges from 0.01 to 80%.

Flavor-enhancing, produced by the microbiological method gustatory basis further comprises:

- sugar and

- macromolecules.

Under the macromolecules are polysaccharides, proteins and fats.

The type used according to the present invention, the sugar is not critical. These sugars can be any known in the field type.

According to one embodiment of the invention, the amount of natural glutamate, IMP and GMP is 10-80%. Preferably this amount is 10-60%, more preferably 10-30%.

An important feature of the invention is that MSG, IMP and GMP are of natural origin. To establish the naturalness of origin ingr is diantou these various components of the composition, you can use different methods. The most frequently used method is based on the measurement of isotopic ratios 13C/12C. For example, a selection of product one-deputizing MSG can be subjected to analysis combined with isotope ratio mass spectrometer "Europa 20-20" analyzer "Roboprep" by the chemical decomposition of one-deputizing monosodium glutamate (MSG) and the isotopic ratio 13C/12C formed in C02. In the case of synthetic MSG the ratio of 13C/12C will be lower than in the case of natural. Detailed information relating to this type of measurement is known from the person skilled in the art (see, for example, Food Chemistry, Belitz-Grosch, Second Edition, pages 797-799, Abundance Ratios of Isotopes).

Taste the Foundation provides improved organoleptic characteristics minds achieved in a natural way.

All share the content in this description are given in mass percent.

Organic acids are mainly lactic, citric, acetic, and malic acid.

Amino acids mainly are alanine, aspartic acid, glutamine, glutamic acid, aminouksusnoy acid, leucine, lysine, methionine, tryptophan, or valine.

Peptides are dipeptides, tripeptides or polypeptides.

While glutamate is not added MSG, and natural chap what amatom, present due to the method of obtaining a culinary additive. The amount of glutamate is 10-80%. The content of IMP and GMP is 0.01-15%.

Also, according to the invention, in the culinary additive NaCl is present. Salt may be present naturally or, depending on the type of method and specific options can be advanced. The salt content can vary within wide limits.

In addition, culinary additive contains from 0 to 20% polysaccharides. These polysaccharides are selected from the group consisting of cellulose derivatives, pectin, gum carob, starch, used separately or in combination.

In addition, culinary additive long-term storage contains from 0 to 70% protein. These proteins are selected from the group consisting of collagen, gelatin, myosin, actin, milk proteins, vegetable proteins, proteins of meat or fish, used separately or in combination. You can also use proteins and other types.

Finally, improving the taste the taste the basis additionally contains at least one carbohydrate selected from the group consisting of glucose, fructose, ramnose, mannose, sorbitol, glycerol, maltodextrins, used separately or in combination. You can also use and other carbohydrates.

Another hallmark image the shadow is a low-fat, which is 0-15%. More specifically, the content in the culinary addition of free fatty acids is in the range 0-3,2%.

According to the invention, it is possible to consider different forms of representation of this product. A possible implementation of the composition in any physical form, for example, in the form of cubes, powders, pastes, concentrates, granules or liquid.

The present invention relates, in addition, applying the above amplifies the taste of the flavor basis in which the basis is contained in food products selected from the group consisting of:

- food products such as soups, sauces, dry soup concentrates,

- dry food products, including Breakfast cereals, cereals and biscuits,

- chilled and frozen products, such as finished products,

- nutritious foods,

products for the food service industry,

- flavour and fragrance ingredients,

- used oral dietary supplements,

- pet food,

- drinks and

- any other products in which glutamate is part of the composition.

The amount of this taste is relative to the total mass of the specified product from 0.01 to 50%.

According to the tasting fee, typical organoleptic characteristics of the minds regarding the taste is Oh refinement are identified and presented as follows:

- fast distribution corresponds to the first sense that the consumer feels throughout the volume of the mouth,

- completeness - corresponds to balanced residing on the levels of flavours, producing favorable, full taste sensation in the mouth,

the homogeneity of the texture corresponds to smooth enveloping language,

- salivation - corresponds to the intensity of salivary flow caused by the product immediately after use,

- hold - remaining after drinking the feeling of finding the product in the mouth.

These five indicators were identified and used to characterize and categorize the properties of the various products manufactured with the use of various ingredients used in various concentrations.

It is noteworthy that many of the indicators relate to the organoleptic characteristics related not only to taste, but related manifestations of the texture features. For example, the retention correlates with possibly a longer interaction between the components of strong broth with the mucous membrane of the mouth and the epithelium of the tongue, where are taste buds. Thus, it can be noted that the refinement of the senses in the context of the present invention should understand is how related to sensory perception, beyond the taste as such. Then the refinement can be defined as the interaction of taste with the ability to cause a feeling of fullness of the oral cavity, due to a significant or, at least, some not small influence of the texture and consistency of the product.

According to the invention, a culinary additive can be applied in different ways. In the case of cubes, paste or powder, it may be added to food in quantities that depend on consumer preferences. Usually a culinary additive is added or mixed with products in quantities from 0.01 to 10% by weight of the total dish.

According to another characteristic, the invention relates to a method of imparting and/or enhancing the flavor of food by adding to this natural food flavoring bases according to the invention in quantities of from 0.01 to 50% relative to the total mass of food.

According to the following characteristic, the invention concerns a method of preparation described above amplifies the taste of the flavor basis, containing one or more presented in the following process stages:

fermentation on the substrate with use of microorganisms of the genus Corynebacterium, Brevibacterium, Bacillus,

- destruction of cells, leading to the primary extract, including cellular detritus.

According to one embodiment of the method of the invention can be accomplished by removal of cells or cellular debris by filtration and/or centrifugation, which lead to the broth not containing the material of the cells. You can also mix the broth with natural hydrolysate in the ratio, whose value ranges from 0 to 99%.

Fermentation is conducted to obtain the required number of glutamate, which is then mixed with the product obtained according to the method mentioned in the beginning of the description as the purpose of the patent US 6838100, which means the product obtained by hydrolysis of protein-enriched material, using a combination of at least one enzyme with at least one heat-resistant strain of lactic acid bacteria selected on the basis of its ability to provide activity glutaminase. In this method, the enzyme is an Exo - or endoproteases, deaminases, carbohydrate or amyloglucosidase.

According to this method, the implementation process, fermentation is performed during the time from 20 hours to 72 hours, when the pH value, component of 5-9, and at a temperature of 25-40°C.

According to another distinctive feature of the invention, the method is largely focused on the increase of the content of IMP and GMP. In this case, the method is the same as above, but with other parameters of the procedure to perform the reaction.

As before, the natural hydrolysate is produced according to US patent 6838100.

In this case, to increase the content of IMP and GMP fermentation is carried out within 3 to 6 days, when the pH value, component of 5-9, and at a temperature of 25-40°C.

It is clear that the implementation of the process according to this method, intended for more glutamate, also provided by the presence of nucleotides, and Vice versa, the same relates to a method of increasing the content of nucleotides.

When both of the above methods is also possible to mix with natural hydrolysate spray or vacuum/with the help of belt dryers drying broth and converting it in any physical form such as powder, paste, cubes.

The substrate preferably is a natural substrate. This applied natural substrate is a source of carbon or nitrogen of any type provided that they are in a condition suitable for the disposal of applied strain. As carbon sources, monosaccharides or oligosaccharides, such as glucose, fructose, mannose, sucrose, maltose, enzymatic hydrolysate of starch, molasses, they can be used separately or in combination of two or more. As nitrogen sources, ammonia, urea, ammonium salts such as ammonium sulphate, amino acids, peptides, proteins, yeast extract, fluid is th corn extract, enzymatic hydrolysate of plant material or starch, meat or fish products, they can be used separately or in combination of two or more. Can also be added nutrients, these nutrients are, for example, phosphates, minerals or vitamins.

The plant material is selected from the group consisting of wheat, corn, tapioca and rye.

Enzymatic method modified starch is a starch of one of the above plants.

The following examples illustrate the invention in more detail.

Example 1

Enzymatic method derived glucose was mixed with additional quantities of substrate required for growth of the microorganism. This mixture was planted quite a high concentration of cells of a microorganism belonging to the genus Corynebacterium.

Fermentation took place over time 20-48 hours, when the pH value, component of 5-9, and at a temperature of 25-40°C. During fermentation under these conditions as a natural byproduct of the fermentation process were allocated acid.

Cells inaktivirovanie heat treatment and then separated by physical methods from the fermentation medium; formed naturally acid remained in the broth.

Before being subjected to the stage of cypriani is, the fermentation broth can be mixed with natural hydrolysate. In the future, this concentrated paste is subjected to spray drying.

Example 2

The substrate was prepared as in example 1, and the fermentation was initiated by seeding according to example 1.

Fermentation was carried out during the time of 3-6 days, when the pH value, component of 5-9, and at a temperature of 25-40°C. During fermentation under these conditions as a natural byproduct of the fermentation process were allocated nucleotides, such as IMP and/or GMP. In further fermentation broth was processed as in example 1.

Example 3

Foods with naturally formed components obtained in examples 1 and 2 were mixed before and/or after the drying process. The products from example 1 and example 2 were mixed with natural hydrolysate in order to achieve in some applications, for example, in soups, the best level of intensity of taste minds without unpleasant after-taste. Natural hydrolysate functions as the base and added in quantities of up to 50%. This hydrolysate was mixed with 25% of the product of example 1 and 25% of the product of example 2. The mixed product is used in food products in amounts depending on the particular application. For example, in the case of the soup of the above product is added in the count is the number of about 2%, and in the case of sauces he added in an amount of about 20%. Achieved as a result of applying the above product the taste of umami is more intensive than that provided by using any commercially available and artificial flavor enhancers.

Example 4

The products according to example 1 and example 2 were mixed before and/or after the drying process. The mixed powder was subjected to GC-MS analysis (method of gas chromatography - mass spectrometry) to determine the active flavoring compounds. In this regard, was used micropipeline solid-phase (SPME), and the analyzer was introduced to the sample taken from the free space above the product.

Attended the following connections: trimethylpyrazine, acetic acid, propionic acid.

Example 5

Sensory evaluation use in cooking the product mixture of powders described in examples 1 and 2, led to the following result: the intensity of the taste of umami can be defined as 1:1 in comparison with the use of the same mass quantity of pure MSG.

1. Enhance the flavour natural flavour base, containing:
of 0.01-80 wt.% compounds obtained in a natural way, namely the extraction of raw materials of vegetable, animal or microbiological origin, fermentation or Biocatalysis selected from the group consisting of glutamate, inosine is infostate (IMP) and guanosine of monophosphate (GMP),
- naturally derived food compounds such as organic acids, amino acids, peptides and aromatic substances.

2. Enhance the flavour natural flavour base according to claim 1, in which the number of glutamate is 0.01-80 wt.%.

3. Enhance the flavour natural flavour base according to claim 1, in which the content of IMP and/or GMP is 0.01-30 wt.%.

4. Enhance the flavour natural flavour basis according to any one of claims 1 to 3, additionally containing sugar and macromolecules.

5. Enhance the flavour natural flavour base according to claim 1, in which the amount of natural glutamate, IMP and/or GMP is 10-60 wt.%.

6. Enhance the flavour natural flavour basis according to any one of claims 1 to 3, providing improved organoleptic characteristics minds achieved in a natural way.

7. Enhance the flavour natural flavour base according to claim 1, in which amino acids mainly are alanine, aspartic acid, glutamine, glutamic acid, aminouksusnoy acid, leucine, lysine, methionine, tryptophan, or valine.

8. Enhance the flavour natural flavour basis according to any one of claims 1 to 3, 5 or 7, in which the number of glutamate is 10-80 wt.%.

9. Enhance the flavour natural flavour basis according to any one of claims 1 to 3, 5 or 7, in which the number of IMP and/or GMP is 0.01-15 wt.%.

10. Strengthening the maintenance flavour natural flavour basis according to any one of claims 1 to 3, 5 or 7, additionally containing 0-20 wt.% polysaccharides.

11. Enhance the flavour natural flavour base of claim 10, in which the polysaccharide is selected from the group consisting of cellulose derivatives, pectin, starch, maltodextrins, used separately or in combination.

12. Enhance the flavour natural flavour base according to claim 1, in which the organic acids are mainly lactic acid, citric acid, acetic acid and malic acid.

13. Enhance the flavour natural flavour base according to claim 1, additionally containing 0-70 wt.% protein.

14. Enhance the flavour natural flavour based on item 13, in which the proteins selected from the group consisting of collagen, gelatin, myosin, actin, milk proteins, vegetable proteins, proteins of meat or fish, alone or in combination.

15. Enhance the flavour natural flavour base according to claim 1, additionally containing at least one carbohydrate selected from the group consisting of glucose, fructose, mannose, sorbitol, glycerin, alone or in combination.

16. Enhance the flavour natural flavour basis according to any one of claims 1 to 3, 5, 7 or 11 to 15 in any physical form, such as cubes, powder, paste, granules and liquid.

17. The use of flavor-enhancing natural flavour basis according to any one of claims 1 to 15, where the basis is contained in food, SEL is the R group, consisting of:
- food products such as soups, sauces, dry soup concentrates,
- dry food products, including Breakfast cereals, cereals and biscuits,
- chilled and frozen products, such as finished products,
- nutritious foods,
products for the food service industry,
- flavour and fragrance ingredients,
- used oral biologically active additives to food,
- pet food,
- drinks and
- any other products in which glutamate is part of the composition.

18. The use of flavor-enhancing natural flavour base 17, where the number is relative to the total weight of the food product from 0.01 to 50%.

19. The method of preparation enhances the flavour natural flavour basis according to any one of claims 1 to 18, comprising the following process stages :
- fermentation on the substrate with use of microorganisms of the genus Corynebacterium, Brevibacterium, Bacillus,
- destruction of cells, leading to the primary extract, including cellular detritus.

20. The method according to claim 19, comprising the additional removal of cells or cellular debris by filtration and/or centrifugation to obtain a broth without cells.

21. The method according to claim 20, including additional mixing of the broth with natural hydrolysate.

22. The method according to l is the Boma from PP-21, in which the fermentation is performed in a period of time from 20 to 72 h at pH 5-9 and at a temperature of 25-40°C.

23. The method according to any of PP-21, in which the fermentation is performed in a period of time from 3 h to 6 days at pH 5-9 and at a temperature of 25-40°C.

24. The method according to any of PP-21, in which prior to mixing with natural hydrolysate broth is subjected to drying spray/vacuum/ with the help of belt dryers and convert in any physical form.

25. The method according to any of PP-21, in which the substrate is selected from the group consisting of sources of carbon and/or nitrogen.

26. The method according to any of PP-21, in which the substrate receive enzymatic hydrolysis of plant material or enzymatic hydrolysis of starch.

27. The method according to p in which plants are selected from the group consisting of wheat, corn, tapioca, rye, starch is the starch of one of the aforementioned plants.

28. The method of giving and/or enhancing palatability of food, which consists in adding natural flavour basis according to any one of claims 1 to 16 to a specified food in quantities of from 0.01 to 50% by weight of the total food.



 

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1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The sweetener pressed composition contains a mixture of natural high intensity sweeteners, in particular, rebaudioside A, thaumatin and Luo Han Guo at a ratio of 10:2:2, a filler represented by xylitol, vitamin D and vitamin B4. The ratio of the mixture of natural high intensity sweeteners to the filler is equal to 360:1-3600:1.

EFFECT: composition allows to ensure more synergistic effect that occurs during combined usage of low-caloric sweeteners with preventive medical properties and high sweetness degree.

1 ex

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