Glucosylated terpene glycosides
AssigneeFirmenich SA
InventorsWen-Juan XIANG, Dan-Ting YIN, Olivier HAEFLIGER
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Abstract
Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising: a) mixing a malted cereal with a glucosylated terpene glycosides in water to form a GTG cereal mixture wherein the cereal comprises an amylase; b) adjusting the temperature of the mixture to a temperature sufficient to activate the amylase and for a time sufficient to form a mixture comprising glycosylated steviol glycosides wherein the average number of glucose units of the GTG in the GTG cereal mixture is reduced.
Claims15
A method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising:
- a) mixing a malted cereal with a GTG in aqueous solution to form a GTG cereal mixture wherein the malted cereal comprises a glycosidase;
- b) adjusting the temperature of the mixture to a temperature sufficient to activate the glycosidase and for a time sufficient to allow for a hydrolysis to proceed to form a GTG cereal mixture comprising a GTG whose average number of glucose units is reduced (GTGRG);
- c) optionally heating the mixture comprising a GTGRG to a temperature sufficient to deactivate the amylase;
- and
- d) optionally removing solids from the GTGRG mixture;
- and
- e) optionally removing carbohydrates from the GTGRG mixture.
A method of making beer comprising:
- a) mixing a malted cereal with a GTG in aqueous solution to form a GTG cereal mixture wherein the cereal comprises an amylase;
- b) adjusting the temperature of the mixture to a temperature sufficient to activate the amylase and for a time sufficient to convert the starch present in the malted cereal to oligosaccharides and to form a mixture comprising a GTGRG;
- c) optionally heating the mixture comprising a GTGRG to a temperature sufficient to deactivate the amylase;
- d) filtering the mixture comprising a GTGRG to form a wort;
- e) boiling the wort in the presence of hops;
- f) cooling the wort;
- g) adding yeast to the cooled wort and allow it to ferment to produce beer;
- h) optionally separating the beer from any solid formed.
A method of improving the taste of a plant extract containing terpene glycosides comprising:
- a) mixing a maltodextrin with a plant extract containing terpene glycosides in aqueous solution to form a plant extract containing glycosides and maltodextrin mixture;
- b) maintaining the pH of the mixture ranging from about 4 to about 8;
- c) adding an transglucosylation enzyme to the mixture;
- d) adjusting the temperature of the mixture sufficiently to activate the transglucosylation enzyme;
- e) allowing a transglucosylation reaction in the mixture to form a GTG mixture with improved taste properties such as enhanced sweetness, reduced bitterness, reduced lingering, or reduced licorice taste, and
- f) heating the GTG mixture to a temperature sufficient to inactivate the enzyme;
- g) mixing a malted cereal with the GTG mixture in aqueous to form a GTG cereal mixture wherein the cereal comprises a glycosidase;
- h) adjusting the temperature of the mixture to a temperature sufficient to activate the glycosidase and for a time sufficient to allow for a hydrolysis to proceed to form a mixture comprising a GTGRG;
- i) optionally heating the GTGRG mixture to a temperature sufficient to deactivate the amylase;
- and
- j) optionally removing the carbohydrates.
Dependencies are inferred from the claim text.