METHODS FOR FLAVOR ENHANCEMENT

The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Uma...

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Bibliographische Detailangaben
1. Verfasser:	ASHIE, ISAAC
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROTEIN COMPOSITIONS FOR FOODSTUFFS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. L'invention concerne des procédés de génération du goût umami in situ dans des compositions d'aliments et de boissons par traitement desdites compositions d'aliments ou de boissons à l'aide d'une composition enzymatique à activité de libération de glutamate. Les restes, la forme libre, ou les peptides courts C-terminal ou N-terminal du glutamate permettent d'améliorer le goût umami dans l'aliment ou la boisson traités. La présente invention concerne également des procédés de génération du goût umami in situ dans des compositions d'aliments et de boissons par traitement desdites compositions d'aliments ou de boissons à l'aide d'une composition enzymatique à activité de libération d'aspartate. Les restes, la forme libre, ou les peptides courts C-terminal ou N-terminal de l'aspartate permettent d'améliorer le goût unami dans l'aliment ou la boisson traités.