Flavor-active peptides

A fragrance and active technology, applied in the field of special peptides, can solve the problem of lack of chocolate aroma, intensity, rich quality, etc.

Inactive Publication Date: 2005-01-05
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Currently, existing artificial chocolate flavors lack the desired intensity of chocolate aroma and appropriate body-bodied qualities

Method used

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  • Flavor-active peptides
  • Flavor-active peptides
  • Flavor-active peptides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0111] 80kg piles of high-quality West African Amelonado cocoa beans are fermented in banana leaves at the Abengoorou Idefor farm in Ivory Coast. Samples were taken at 1 day intervals during the 7 day fermentation cycle, sun dried, hand peeled and shipped to NRC / Lausanne. Cocoa beans are stored at -20°C.

[0112] Synthetic peptides were obtained from Bachem. HPLC grade acetonitrile, methanol and water were from Merck. Trifluoroacetic acid, triethylamine and fluororoscamine were from Fluka.

[0113] Preparation of soluble peptide extract

[0114] The dried cocoa beans were passed through a bean crusher (Brook Crampon) followed by a winnowing machine (John Gordon) to remove the shells. Store the soy meat in a brown bottle at -20°C. The cocoa nibs (20-30 g) are ground for a few seconds in a common mill (IKA, M-20). The soymeal was passed through a 0.8-mm sieve and stored at 4°C (NRC references 14C181-0 to 14C18-7).

[0115] Cocoa nib powder (1 g) was suspended in 10 ml of ...

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PUM

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Abstract

The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of these specific peptides for the preparation of a chocolate flavor, specifically a cocoa and a caramel flavor, a floral or specifically, a bonbon flavor, a bready flavor, a roasted flavor or a meat flavor.

Description

field of invention [0001] The present invention relates to specific peptides obtainable from cocoa beans and having a distinctive distinct flavor after mailard reaction with reducing sugars. In particular, the present invention relates to the use of said particular peptides in the preparation of chocolate flavours, especially cocoa and caramel flavours, floral flavours, or in particular confectionary flavours, bread flavours, bakery flavours, and meat flavours. Background technique [0002] Typical cocoa flavors are released during cocoa bean processing, including fermentation, drying and roasting. [0003] During fermentation, cocoa seed proteins are degraded by microbial and enzymatic processes, mainly yielding hydrophilic peptides and hydrophobic amino acids, which are the flavor precursors of the unique chocolate flavour. The cocoa proteolysis system involved is very efficient. Cocoa's endogenous proteolytic activities are represented by endogenous proteases, aminopept...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/30A23G1/00A23G1/56A23G3/34A23L27/00A23L27/21A23L27/22A23L27/26A23L27/28A23L27/29A23L29/10A61K8/30A61K8/64A61K47/42C11B9/00
CPCA23L1/2275A23G2200/10A23G3/346A23L1/231A23G1/56A23L1/234A23L27/215A23L27/26A23L27/28
Inventor S·科赫哈C·E·汉森M·A·朱利瑞特
Owner SOC DES PROD NESTLE SA
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