Flavour generation in food
AssigneeNestec S.A.
InventorsYvette Fleury Rey, Christina Vafeiadi, Stephane Duboux, Catherine Ngom-Bru, Cassandra Mokdad, Clementine Tastet, 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 leucine is present as a free amino acid, the molar ratio of proline to leucine as free amino acids is greater than 2.5 and the molar ratio of ornithine to leucine as free amino acids is greater than 1.
14-15. (canceled)
Dependencies are inferred from the claim text.