Flavour generation in food
AssigneeNestec S.A.
InventorsYvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Clementine Tastet, Cassandra Mokdad, Christof Gysler, Carl Erik Hansen
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Abstract
The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.
Claims14
Method for flavor generation comprising;
- a. contacting an edible peptide-containing material with a prolidase to form a hydrolysed preparation, wherein the prolidase comprises an amino acid sequence having at least 95% identity to SEQ ID NO:1;
- b. incorporating the hydrolysed preparation obtainable from step (a) into a food preparation which comprises at least a reducing sugar
- or, where the hydrolysed preparation already comprises at least a reducing sugar, the hydrolysed preparation may be the food preparation;
- and
- c. subjecting the food preparation to heat treatment to obtain a heat-treated food product.
Hydrolysed preparation obtainable by contacting an edible peptide-containing material with a prolidase, wherein the prolidase comprises an amino acid sequence having at least 95% identity to SEQ ID NO:1.
Food preparation comprising a prolyl endopeptidase, a prolidase, proline as free amino acid and ornithine as a free amino acid;
- wherein the prolidase comprises an amino acid sequence having at least 95% identity to SEQ ID NO:1;
- and, if methionine is present as a free amino acid, the molar ratio of proline to methionine as free amino acids is greater than 18.
14-15. (canceled)
Dependencies are inferred from the claim text.