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The Two Tortoitu Mnawn Tributarin THETWO TORTOITUUS MNAWN20180235265A1 TRIBUTARIN ( 19) United States (12 ) Patent Application Publication ( 10) Pub . No. : US 2018 /0235265 A1 BHOWMIK et al. ( 43) Pub . Date : Aug. 23 , 2018 (54 ) ENZYMATIC PROCESS (60 ) Provisional application No. 61/ 037 , 064, filed on Mar. ( 71 ) Applicant: GIVAUDAN SA , Vernier (CH ) 17 , 2008 . (72 ) Inventors : Tarun BHOWMIK , Mason , OH (US ) ; Publication Classification Stefka Ivanova Myaka , Loveland , OH (51 ) Int. Ci. (US ) ; Johan Peter Van Leersum A23L 27 /40 ( 2016 .01 ) Morrow , OH (US ) ; Roy Wade Smith , ( 52) U . S . CI. Cold Spring , KY (US ) CPC . .. .. .. .. .. A23L 27/ 45 ( 2016 .08 ) ( 21 ) Appl. No. : 15 /955 ,220 (22 ) Filed : Apr. 17 , 2018 (57 ) ABSTRACT Provided is an enzymatic process that hydrolyzes celery Related U . S . Application Data plant material to form a salt- enhancing ingredient, the (63 ) Continuation of application No . 12/ 921, 994, filed on formed salt - enhancing ingredient, food products comprising Nov . 2 , 2010 , now abandoned , filed as application No . said salt - enhancing ingredient and a method of enhancing PCT /CH2009 /000094 on Mar. 13 , 2009 . the salty taste of food products . US 2018/ 0235265 A1 Aug . 23 , 2018 ENZYMATIC PROCESS lysis using one or more carbohydrase enzymes in parallel or subsequent to enzymatic hydrolysis by the one or more TECHNICAL FIELD proteolytic enzymes . [0001 ] Disclosed is a novel ingredient and the enzymatic [0015 ] ( 7 ) The process as described under any one of items process to form said ingredient to enhances saltiness in food ( 1 ) to ( 6 ) wherein the hydrolysate is subjected to fermenta products, in particular in food products with a low or tion using a Lactobacillus. [ 0016 ) ( 8 ) The process as described under item ( 7 ) reduced sodium content, to improve their taste . wherein the Lactobacillus microorganism is selected from the group consisting of L . plantarum , L . casei, L . brevis and BACKGROUND L . helveticus. [0002 ] A high amountof sodium intake is considered to be [ 0017 ] ( 9 ) The salt enhancing ingredient formed by the detrimental to health and therefore there is a desire to reduce process as described under any one of items ( 1 ) to ( 8 ) . the amount of sodium chloride (NaCl ) in food products , [0018 ] ( 10 ) The salt enhancing ingredient as described without reducing the desired salty taste at the same time. The under item ( 9 ) which is concentrated at least 1 . 5 times by salty taste is very important to the perceived flavour inten removing water. sity and profile , especially for savory food products . [0019 ] ( 11 ) The salt enhancing ingredient as described [0003 ] There exists a need in the food industry to provide under any one of items ( 9 ) to ( 10 ) wherein the salt enhancing ingredients that enhance the salty taste of food products so ingredient is spray - dried . that NaCl can be reduced . [0020 ] ( 12 ) A flavor composition for food products com [0004 ] Potassium Chloride ( KCl) is used to replace other prising the salt enhancing ingredient as described under any salts , particularly NaCl. If KC1 is used in the desired one of items ( 9 ) to (11 ) and one or more food - grade concentration to reduce NaCl, an undesirable bitter and excipient. metallic taste is perceived by the consumer . Furthermore , 10021 ] ( 13 ) The flavor composition as described under certain individuals desire to avoid KCl due to health con item ( 12 ) wherein the concentration of the salt enhancing cerns . It would therefore be of interest to find a product that ingredient of claim 9 is 0 .02 % to 0 . 3 % (wt / wt ) based on the is able to enhance the salty taste of NaCl so that KCl can be unconcentrated salt enhancing ingredient . partially or completely replaced . [0022 ] ( 14 ) A food product comprising the salt enhancing [ 0005 ] Celery, and in particular the volatile part of celery , ingredient as described under any one of items ( 9 ) to ( 11) . especially certain volatile phthalides , has been described to [0023 ] ( 15 ) The food product as described under item ( 14 ) enhance saltiness and umami taste in chicken broth ( Y . wherein the concentration of the salt enhancing ingredient as Kurobayashi et al. (2007 ) , J . Agric . Food . Chem . 56 , 512 described under any one of items ( 9 ) to ( 11 ) is 0 . 001 % to 516 . ) . However, intensity and duration of saltiness are still 0 .015 % (wt /wt ) based on the unconcentrated salt enhancing unsufficient for many food products and could be improved . ingredient. Furthermore the isolation / enrichment of the volatile part is [0024 ] ( 16 ) The food product as described under any one impractical. of items ( 14 ) to ( 15 ) which is a reduced or low sodium food product. SUMMARY [0025 ] ( 17 ) The food product as described under item ( 16 ) [0006 ] Provided is the following: wherein the sodium chloride concentration is 0 . 15 % (wt / wt ) [0007 ] ( 1 ) A process to form a salt enhancing ingredient to 3 % (wt /wt ) . comprising the steps of [0026 ] ( 18 ) The food product as described under item ( 16 ) [ 0008 ] ( i) forming an aqueous slurry of Apium graveolens wherein the sodium chloride concentration is 0 . 15 % (wt / wt ) plant material, and to 1 . 5 % (wt / wt ) . 00091 ( ii ) forming a hydrolysate of Apium graveolens [0027 ] (19 ) The reduced or low sodium food product as plant material by subjecting it to an enzymatic hydrolysis described under any one of items ( 16 ) to (18 ) additionally using one or more proteolytic enzymes . comprising KCl, optionally in a concentration of 0 . 1 % to 2 % 10010 ) ( 2 ) The process as described under item ( 1 ) , (wt /wt ) KC1. wherein the formed salt enhancing ingredient is inactivated [0028 ] ( 20 ) A method of providing a food product by heating . enhanced in saltiness wherein the salt enhancing ingredient [0011 ) ( 3 ) The process as described under any one of items as defined under any one of items ( 9 ) to (11 ) is admixed to ( 1 ) to ( 2 ) wherein the one or more proteolytic enzymes are a food product. selected from the group consisting of proteinase , peptidase, 10029 ] (21 ) The method as described under item ( 16 ) and glutaminase . wherein the food product is a reduced or low sodium food [ 0012 ] ( 4 ) The process as described under any one of items product optionally containing KCl, optionally in a concen ( 1 ) to ( 3 ) wherein the one or more proteolytic enzymes tration of 0 . 1 % to 2 % (wt /wt ) KC?. comprise both proteinase and peptidase enzymes. [ 0013 ] ( 5 ) The process as described under any one of items DETAILED DESCRIPTION ( 1 ) to ( 4 ) wherein the one or more proteolytic enzymes [ 0030 ] Surprisingly , it has now been found that when comprise an enzyme preparation from Aspergillus oryzae celery is treated enzymatically with one or more proteolytic ( UmamizymeTM ) and the hydrolysis is performed at 40° C . enzymes including, without limitation , the enzyme classes to 60° C . of protease , peptidase, and glutaminase , an ingredient can be [0014 ] ( 6 ) The process as described under any one of items formed that has an enhancing effect on the perception of ( 1 ) to ( 5 ) wherein the hydrolysate is formed by subjecting salty taste in food products and exhibits a salty taste of the Apium graveolens plant material to an enzymatic hydro higher intensity , later onset and longer duration . US 2018 /0235265 A1 Aug . 23 , 2018 [0031 ] By salt enhancing is meant the effect of an ingre tease , aspartic acid protease , metalloprotease , and glutamic dient on the salty taste in food which is found more acid protease . Proteolytic enzymes can cut at the end of a pronounced ( stronger, enhanced ) in its taste intensity and /or protein ( exopeptidases ) or attack internal peptide bonds of a longer in its duration as analyzed by trained panellists protein ( endopeptidases ). Exopeptidases include , without sensitive to salty taste , when comparing food comprising an limitation , aminopeptidases, carboxypeptidases , and car ingredient with a salt enhancing effect to food without an boxypeptidase A . Endopeptidases include , without limita added salt enhancing ingredient. tion , trypsin , chymotrypsin , pepsin , papain , and elastase . [ 0032 ] The enhanced intensity and duration of the percep [ 0045 ] Proteolytic enzymes (EC 3 . 4 and EC 3 . 5 ) are tion of salty taste by the salt enhancing ingredient can be increased by additionally using a carbohydrase enzyme, classified by an EC number ( enzyme commission number ) , either in parallel or consecutively , in its formation . each class comprises various known enzymes of a certain [ 0033 ] The enhanced intensity and duration of the percep reaction type . tion of salty taste can be further increased by an optional (0046 ] EC 3 . 4 comprises enzymes acting on peptide bonds fermentation step employing Lactobacillus bacteria , for ( peptidases /proteinases ) and EC 3 . 5 comprises enzymes that example , Lactobacillus plantarum . act on carbon -nitrogen bonds other than peptide bonds. [ 0034 ] Useful plant material ( “ Celery ” /Apium graveolens ) [0047 ) Examples for EC 3 . 4 include, without limitation , [0035 ] By " celery ” as used herein , Apium graveolens is the following: aminopeptidase (EC 3 . 4 . 11 ) , dipeptidase ( 3 . 4 . meant. Apium graveolens is a plant species in the family 13 ) , dipeptidyl - peptidase ( 3 . 4 .14 ) , peptidyl- dipeptidase ( 3 . 4 . Apiaceae , and yields celery and celeriac . Stalks from Apium 15 ) , serine - carboxypeptidase ( 3 . 4 . 16 ) , metallocarboxypepti graveolens dulce are useful for the processes and ingredients
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