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Potato derived flavour enhancing composition and method for the manufacture thereof

A flavor enhancement and composition technology, which is applied in the field of edible products and potato-derived flavor enhancement compositions, can solve problems such as increased bitterness and achieve cost-saving effects

Active Publication Date: 2016-02-10
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A slight shift in the free amino acid profile was obtained by incubating juice from potatoes stored at 0°C without added protease, increasing alanine, valine, aspartic acid, asparagine and Arginine levels; while adding protease produced a large increase, but with a focus on leucine and isoleucine and phenylalanine, which contributed to the increased bitterness

Method used

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  • Potato derived flavour enhancing composition and method for the manufacture thereof
  • Potato derived flavour enhancing composition and method for the manufacture thereof
  • Potato derived flavour enhancing composition and method for the manufacture thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0129] Two potato varieties (Folva, untreated potatoes, and Belana, peeled potatoes packed in a protective atmosphere) obtained from a local Dutch supermarket were used as raw materials.

[0130] 10 kg of potatoes were peeled (if necessary), grated with a kitchen food processor fitted with a grater disk, and then minced with a double-edged knife at high speed for at least one minute. The potato slurry was filtered under vacuum through a No. 2 sintered glass funnel, and the filtrate was boiled in a pot for at least 7 minutes. The precipitate formed during the heating was now removed by a second filtration under vacuum using a Büchner funnel fitted with Whatman No. 595 filter paper. The filter cake was discarded and the filtrate was cooled with ice water.

[0131] To 1.8 kg of the second filtrate was added 0.2% glutaminase (SD-C100S from Amano) and the mixture was incubated in a thermostatic double-walled glass vessel at 55°C for 30 minutes. Subsequently, the temperature of this...

Embodiment 2

[0142] The Folva potatoes were peeled, grated with a kitchen food processor fitted with a grater disc, and then minced with a double edged knife at high speed for at least one minute. The potato slurry was filtered under vacuum through a No. 2 sintered glass funnel, and the filtrate was boiled in a pot for at least 7 minutes. The precipitate formed during the heating was now removed by a second filtration under vacuum using a Büchner funnel fitted with Whatman No. 595 filter paper. The filter cake was discarded and the filtrate was cooled with ice water.

[0143] 200 mL of the second filtrate (Extract A) was concentrated four-fold by rotary evaporation at 40 °C. The resulting 50 mL concentrate was applied to a 32x2.6 cm column packed with Amberlite FPX66 (Dow Chemical) and eluted with water at 10 mL / min using a ?ktaExplorer FPLC (PharmaBiotech, GE Healthcare Life Sciences). 200 mL of eluate was collected and divided into two sub-fractions.

[0144] To one subfraction (extra...

Embodiment 3

[0152] In a further quantitative evaluation, a trained panel of ten subjects was employed, who ranked the five samples in order of increasing umami intensity in the first step, and ranked them on a 15-point scale in the second step Score the samples above. The panel has been trained to rank and score using different concentrations of monosodium glutamate in water.

[0153] Fractions derived from Folva potatoes and described and characterized in Example 1 (Table 1) were diluted to the required glutamic acid levels. Potassium citrate was added to samples (including MSG reference) to bring it up to 0.19%, as needed. When needed, fructose and glucose were added to standard levels of 0.18% and 0.28%, respectively, and the pH was corrected to 6.2 with 1M KOH.

[0154] The samples tested by the panel and the results obtained therefrom are shown in Table 3. These results show that fractions scored higher on "umami" than expected based on their glutamic acid concentrations.

[0155...

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Abstract

The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt.% and containing per kg of dry matter: 150-900g of proteinaceous matter; 0-100g of starch; 0-5mg of chlorogenic acid; 0-30mg of glycoalkaloid selected from alpha-solanine, alpha-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt.% of the proteinaceous matter, said free amino acids comprising: a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt.% of the free amino acids; a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1 -20 wt.% of the free amino acids; at least 3.5 wt.% Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (alpha-solanine, alpha-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.

Description

[0001] invention technical field [0002] The present invention relates to potato-derived flavor-enhancing compositions, and more particularly, to potato-derived flavor-enhancing compositions comprising appreciable amounts of glutamate. [0003] The present invention also relates to a method for preparing an edible product by combining the flavor enhancing composition described above with one or more other edible ingredients, and to the edible product thus obtained. [0004] The present invention also provides a method of preparing the flavor enhancing composition from potatoes. Background of the invention [0005] Umami is one of the five basic tastes along with sweetness, sourness, bitterness and saltiness. Umami is a loanword from Japanese meaning "pleasantly delicious". [0006] Scientists have long debated whether umami is indeed a fundamental taste; but at the inaugural Umami International Symposium in Hawaii in 1985, the term umami was officially recognized as describ...

Claims

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Application Information

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IPC IPC(8): A23L27/22A23L27/10
CPCA23L19/18A23L27/88A23L27/10A23L27/21A23L27/22A23L23/10A23V2002/00
Inventor A.M.巴坦伯格A.H.L.坎比恩T.德乔德
Owner UNILEVER IP HLDG BV
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