Hemp seed extract

Abstract

To provide a method for preparing a hemp seed extract that is useful as a flavoring composition in food and beverages, and a hemp seed extract.SOLUTION: There is provided a method for preparing a hemp seed extract, the method including the steps of: (a) providing a mechanically crushed hemp seed material; (b) incubating the hemp seed material at a pH of 5 or less than 5 at a temperature of 80°C or more for at least 1 hour so as to release proteins; (c) incubating the hemp seed material obtained from step (b) with one or more proteases so as to decompose proteins; (d) reducing the fat content of the hemp seed material obtained from step (c); and (e) obtaining the hemp seed extract, wherein the method does not involve the incubation of the hemp seed material with an organic solvent.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for preparing a hemp seed extract useful as a flavor composition in foods and beverages. This method does not involve the use of reagents that impair the taste of the resulting extract, particularly organic solvents. The present invention also relates to a hemp seed extract prepared by the use of the method of the present invention. The present invention also relates to the use of the hemp seed extract of the present invention as a flavor composition (particularly a flavor composition in foods and beverages). Finally, the present invention also relates to a food or beverage containing the hemp seed extract of the present invention.

Background Art

[0002] The use of flavor improvers in foods is well known in the art. The food industry uses many compounds to enhance the flavor or umami of food products. However, in recent years, some consumers tend to avoid the use of compounds such as glutamic acid, inosinic acid, and adipic acid in foods because they are considered artificial additives.

[0003] In the food industry, efforts have been made to replace commonly used flavor improvers with more natural compounds, such as those of plant origin. In particular, hydrolyzed vegetable protein (HVP) has been found to impart flavor to foods while meeting consumer demands for understandable additives. Most of the currently commercially available HVP is derived from plant raw materials such as soybeans, wheat, peas, rapeseed, corn, or rice. HVP is generally prepared by chemically hydrolyzing a protein concentrate of plant material under acidic conditions. This results in a large amount of free amino acids in the extract, which is the main factor in taste improvement. On the other hand, HVP is generally prepared by using an organic solvent, but the organic solvent places a burden on the environment and gives an unpleasant off-taste to the final product.

[0004] Despite the progress made in this particular field, there is still a need for further flavor-improving preparations of plant origin that can be used in foods and beverages.

[0005] The present invention provides a novel and improved method for preparing a hemp seed extract that meets this requirement and is very useful as a flavor component. Compared with the generally used HVP preparation process, this novel process is less costly, less time-consuming, and more environmentally acceptable. Importantly, this novel process does not involve the use of organic solvents commonly used in the HVP preparation process. The method of the present invention is optimized to exclude organic solvents such as hexane or ethanol so that the resulting extract retains a rich flavor. Due to its natural flavor characteristics, the hemp seed extract prepared according to the method of the present invention is particularly useful as an additive in foods or beverages. At the same time, according to this novel process, the use of solvents that may harm the environment is significantly reduced.

Embodiments for Carrying Out the Invention

[0006] It has been found that hemp seeds can provide an excellent raw material for the preparation of natural flavor compounds. Hemp seeds contain a lot of proteins that can be proteolyzed to yield extracts with excellent sensory stimulating and flavor characteristics. Furthermore, since the present invention provides a novel method for preparing an extract from hemp seeds that excludes the use of organic solvents commonly used for preparing HVP from fat-soluble materials, the generation of bitter off-flavors can be completely avoided, thereby significantly improving the taste and flavor characteristics.

[0007] As described above, in a first aspect, the present invention provides a novel method for preparing a hemp seed extract, the method comprising: (a) providing mechanically ground hemp seed material; (b) incubating the hemp seed material at a temperature of 80°C or higher for at least 1 hour to separate proteins; (c) incubating the hemp seed material with one or more proteases to degrade proteins; (d) reducing the fat content of the hemp seed material obtained from step (c). (e) obtaining a hemp seed extract, and a method, wherein the method does not include incubation of the hemp seed material in an organic solvent.

[0008] In the first step of the method, a mechanically ground hemp seed material is obtained. In principle, any kind of hemp seed material can be used as the starting material. For example, this process can be carried out using commercially available ground hemp seeds. The ground hemp seed material suitable for use in the method of the present invention also includes protein concentrates derived from hemp seeds and proteins isolated from hemp seeds. Alternatively, whole hemp seeds that are then ground prior to use in the method of the present invention can be used.

[0009] The hemp seed material used in step (a) of the method of the present invention preferably has a fat content of at least 15%, whether or not it is ground. More preferably, the total fat content of the hemp seed material used in step (a) is at least 20%, at least 25%, or at least 30% (w / w).

[0010] When using whole non - crushed hemp seeds, the seeds may be seeds with the seed coat or seeds with the seed coat removed. When using seeds with the seed coat removed, the seeds can be partially or completely defatted. In a preferred embodiment, the seeds are untreated, which means that the seeds have not undergone a defatting procedure prior to their grinding. For grinding, the seeds can be mixed with an aqueous medium. Preferably, the aqueous medium is water such as tap water or an aqueous buffer such as, for example, potassium phosphate buffer. Depending on the scale of the production facility, the above - mentioned aqueous mixture can contain a volume of at least 2 liters, at least 5 liters, at least 10 liters, at least 20 liters, at least 30 liters, at least 40 liters, at least 50 liters, at least 60 liters, at least 70 liters, at least 80 liters, at least 90 liters, or at least 100 liters. However, mixtures with a volume of at least 500 liters or at least 1000 liters are also feasible. The dry matter content of the above - mentioned mixture is not particularly limited. For example, a dry matter content of 10% to 95% can be used. The dry matter content of the composition can be determined according to standard procedures using a commercially available device, for example, a Moisture Analyzer (Mettler - Toledo GmbH, GieBen, Germany). Once the dry matter content of the starting suspension is determined, this suspension can be adjusted to a pre - determined value by either diluting or concentrating it.

[0011] In a preferred embodiment, in order to inactivate the enzymes specific to hemp seed cells, especially proteases, the hemp seed material is heated to a temperature of 80 °C or higher, preferably 85 °C or higher, 90 °C or higher, 95 °C or higher, for a short time before it is ground. Preferably, the heating step is carried out for at least 5 minutes, preferably at least 10 minutes, more preferably at least 20 minutes. An inactivation step at 90 °C for 10 minutes is particularly preferred.

[0012] Next, this aqueous hemp seed mixture can be mechanically ground. In this process, the initial hemp seed material is broken down into smaller pieces. The grinding process can be performed manually, for example, by using a mortar and pestle. However, grinding is preferably performed by using a mechanical grinding device such as a mill, grinder, chopper, pulverizer, or bead mill. During the grinding process, it is preferred that the size of the original hemp seeds is reduced by at least 2, 3, 4, or 5 times.

[0013] According to a preferred embodiment, cell disruption is achieved by using a bead mill. The use of a bead mill does not require additives that may compromise the food-grade quality of the resulting extract. A bead mill typically comprises a chamber filled with beads that are moved by a set of impellers. When a suspension or mixture containing cells passes through the chamber, the cells rupture upon collision with the moving beads. The efficiency of cell disruption can be adjusted by changing a flow rate that determines, for example, the rate at which the cell suspension passes through the chamber of the bead mill. Usually, a low flow rate results in a high lysis efficiency because the cells in the suspension have a longer contact time with the beads. Another factor that directly affects the grinding efficiency is the material and size of the beads. The beads can be made of various materials, such as glass, ceramic, or plastic. The beads used to disrupt hemp seed cells can have various sizes in the range of 0.2 - 2.0 mm.

[0014] Another way to affect the efficiency of cell lysis is to adapt the structure of the impeller (rotor). The impeller usually has plastic fins for moving the beads. To improve cell lysis, for example, an accelerator can be provided on the rotor. The accelerator is designed to cause the beads to collide more frequently. The rotational speed of the impeller is another parameter that can be adjusted to improve cell lysis. In the process of the present invention, a rotor speed of 1 to 20 m / s can be used, for example, a rotor speed of about 1 m / s, about 2 m / s, about 3 m / s, about 4 m / s, about 5 m / s, about 6 m / s, about 7 m / s, about 8 m / s, about 9 m / s, about 10 m / s, about 11 m / s, about 12 m / s, about 13 m / s, about 14 m / s, or about 15 m / s can be used.

[0015] One of ordinary skill in the art will be able to readily find the optimal conditions and equipment parameters for grinding a flaxseed suspension in a bead mill by performing a given experiment based on the general knowledge of one of ordinary skill in the art.

[0016] According to another preferred embodiment, a standard homogenizer is used to grind the flaxseeds. For example, if the method is performed on a laboratory scale, the flaxseeds can be ground using a hood processor such as a TM5 hood processor (Vorwerk, Wuppertal, Germany).

[0017] In step (b) of the above method, the ground hemp seed material is heated to a temperature of 80°C or higher for at least 1 hour to promote cell disruption and release proteins from the hemp seeds. During this step, the temperature can be, for example, about 80°C, about 85°C, about 90°C, about 95°C or higher. The incubation of the hemp seed material can be carried out for at least 10 minutes, preferably for at least 20 minutes, at least 30 minutes or more. It is even more preferable to maintain the incubation for at least 1 hour, at least 2 hours, at least 3 hours, at least 4 hours, at least 5 hours, at least 6 hours or more. Incubation at a temperature of at least 90°C for 2 to 6 hours is particularly preferred. Incubation at a temperature of at least 90°C for 5 to 6 hours is even more preferred.

[0018] In one embodiment, the temperature rises stepwise during step (b) of the method. For example, step (b) can be carried out by first incubating the hemp seed material at a temperature of 80°C for 1 to 2 hours, then at 90°C for 1 to 2 hours, and then at 95°C for 1 to 2 hours. In yet another embodiment, the temperature rises continuously during step (c). For example, the temperature can be raised from 80°C to 95°C within a 5 to 6 hour incubation period. Incubation at a high temperature aids mechanical grinding and promotes cell lysis in the hemp seed material.

[0019] The heating step (b) for releasing proteins from the hemp seeds can be carried out before, simultaneously with, or after mechanical grinding. In one embodiment, step (b) is carried out before mechanical grinding. In another embodiment, step (b) is carried out after mechanical grinding. When the heating step (b) is carried out before grinding, there is no need to carry out an enzyme inactivation step.

[0020] It has been found that it is particularly useful to carry out the heating step (b) at a basic pH or an acidic pH. At a high pH value or a low pH value, the effect of heating on cell disruption is enhanced. In one embodiment, the pH is adjusted to an acidic pH of 5 or less, preferably less than 4.5, for example 4.0, before or during the heating step (b). In a particularly preferred embodiment, the acid used to adjust the pH is citric acid. Surprisingly, it has been found that the use of citric acid in this step gives a highly acceptable hemp seed extract in terms of taste improvement characteristics. The taste is much more acceptable compared to a hemp seed extract prepared using HCl for pH adjustment. In another embodiment, the pH is adjusted to a basic pH before or during the heating step (b). In such an embodiment, the pH is preferably 8.0 or higher. Preferably, the pH is 8.5 or higher, for example 9.0.

[0021] In a preferred embodiment of the present invention, a ribonuclease (RNase) enzyme or a deoxyribonuclease (DNase) enzyme is preferably added to the hemp seed material after step (b) of the above process. The addition of such nuclease increases the amount of free nucleotides in the final product. This can be advantageous in terms of improving aroma and taste. Nuclease enzymes suitable for such purposes can be obtained from various manufacturers. Suitable enzymes include PureLink RNase A provided by Thermo Fisher Scientific (Bremen, Germany) or RNase A provided by Sigma Aldrich (Taufkirchen, Germany). Those skilled in the art will be able to determine the optimal amount of RNase enzyme added to the hemp seed suspension without problems. A suitable amount of RNase enzyme is usually in the range of about 0.1% to 1% by weight per weight of the dry matter of the ground hemp seed material.

[0022] After the heating step (b), in step (c), the hemp seed material is incubated with one or more proteases to degrade the proteins released from the cells of the hemp seed material. As used herein, the term "protease" means an enzyme that catalyzes the degradation of proteins or peptides. Depending on the protease selected for the degradation of hemp seed proteins, it may be necessary to adjust the appropriate pH of the mixture to provide optimal conditions for the enzymatic degradation of the proteins. Depending on the protease, step (c) can be carried out under conditions in the range of pH 3-8. When acidification of the mixture is desired, it is preferred to use citric acid, as this results in an extract that is particularly preferred in terms of taste characteristics.

[0023] Preferably, the protease incubation is carried out at a dry matter content of about 4-20%, preferably about 6-18%, more preferably about 8-16%. The dry matter content of the above composition can be adjusted as described above.

[0024] The enzyme added to the hemp seed material in step (c) can include one or more endoproteases, one or more exoproteases, or a mixture of endoproteases and exoproteases. As used herein, "endoprotease" means any enzyme that can degrade internal peptide bonds in a protein or peptide. In contrast, "exoprotease" is an enzyme that can degrade a peptide bond located at one of the termini of a protein or peptide. The endoproteases or exoproteases used in the process of the present invention can be derived from various sources. For example, the protease can be derived from fungal, plant, or animal sources. Examples of commercially available proteases include Flavourzyme® (Novozymes A / S), ProteAX (Amano Enzyme Inc.), ProHydrolase (Deerland Enzymes Inc.), Sumizyme LPL-G (Shin Nippon Chemical Industry Co., Ltd.), FlavorPro 795 MDP (Biocatalysts Ltd.), FoodPro Alkaline Protease (Danisco A / S), and the like.

[0025] The protease or protease mixture can be added to the hemp seed material at a concentration of the protease preparation between 0.1 and 5% per total dry matter of the composition. Preferably, the concentration is a protease preparation between 0.2 and 4% per total dry matter of the composition, more preferably between 0.3 and 3%, for example 2% protease preparation. The suspension is then incubated with the protease or protease mixture under conditions that allow proteolysis. These conditions preferably include a temperature of about 30 - 65°C, more preferably about 40 - 60°C. The incubation time can be 1 - 36 hours, preferably 4 - 30 hours, more preferably 8 - 24 hours, even more preferably 12 - 20 hours. Incubation with the protease or protease mixture is even more preferably carried out with stirring of the suspension.

[0026] After proteolysis has occurred, the fat and optionally the solids of the proteolyzed hemp seed material obtained from step (c) are reduced. In a preferred embodiment, the fat content is reduced to less than 20% by weight of the dry matter of the ground hemp seed material, preferably less than 15%, more preferably less than 10%, even more preferably less than 8% by weight of the dry matter of the ground hemp seed material.

[0027] In practice, the lipophilic components are separated from the proteolyzed hemp seed material. Various techniques can be used to remove the lipophilic components and optionally solids from the suspension. For example, suitable techniques include filtration, centrifugation, use of a separator, decanter centrifugation, or combinations of these methods.

[0028] In a simple embodiment, the suspension is subjected to centrifugation at, for example, 1,000 to 10,000 g, preferably 2,000 to 8,000 g, more preferably 3,000 to 6,000 g. The pellet obtained after centrifugation is discarded. This contains insoluble components of cells such as cell walls and cell fragments. Additionally, the oil phase accumulates on top of the aqueous phase, which is also discarded. The remaining aqueous phase is the hemp seed extract of the present invention.

[0029] In large-scale preparations, lipophilic components and solids can be removed from the proteolyzed hemp seed material by a continuous or discontinuous two-step process. In the first step, the suspension is subjected to decanter centrifugation to remove solids. Then, in the second step, the suspension is subjected to a large-scale separator (e.g., a jet separator or a clarification separator) to separate the lipophilic components. In a basic embodiment, the suspension is subjected to large-scale separator centrifugation at, for example, 1,000 to 10,000 g, preferably 2,000 to 8,000 g, more preferably 3,000 to 6,000 g.

[0030] After reducing the fat content of the hemp seed material as described above, the extract is obtained in step (e) of the method of the present invention. This extract can be used immediately as an additive to food or beverages, or can be further processed, for example, sterilized or dried, as required.

[0031] In one embodiment, the hemp seed extract obtained in step (e) of the method of the present invention is sterilized. Sterilization can be effected by heat treatment, UV irradiation, or other common techniques. Sterilization can also be achieved by filtering the aqueous phase through a filter with a pore size of 0.22 μm or less.

[0032] In another embodiment, the aqueous phase obtained in step (e) of the method of the present invention can also be dried to obtain an extract in powder form. Since the powder is protected from the growth of microbial contaminants that can affect food safety and the decomposition of its components, its shelf life is significantly improved. According to the present invention, the drying of the aqueous extract obtained from step (e) of the method of the present invention is preferably carried out by spray drying or freeze drying.

[0033] The principle of spray drying is based on dispersing a solution into fine droplets and introducing them into a stream of hot air. The solvent evaporates from the droplets of the substrate, leaving behind dry product clusters. Standard spray drying means such as the Mini Spray Dryer B-290 provided by Biichi Labortechnik GmbH (Essen, Germany) or the Mobile Minor (trademark) Spray Dryer provided by GEA (Berlin, Germany) can be used.

[0034] Vacuum freeze-drying or lyophilization is a process of removing water from a product to extend its shelf life. Vacuum freeze-drying involves freezing the product, reducing the pressure, and applying heat to sublimate the frozen water in the material. Various methods can be applied to freeze the product. For example, freezing can be achieved by using a standard freezer or a chilled bath. By cooling the product below its triple point, sublimation is guaranteed during heating. Freezing is carried out rapidly to prevent the formation of large crystals that could potentially damage the structure of the product being dried. When the frozen water sublimates, approximately 95% of the water in the product is removed. Most materials can be dried to a residual moisture content of 1 - 5%. Standard vacuum freeze-drying equipment such as the Lyovac (trademark) device provided by GEA (Berlin, Germany), the Gamma 2-20 Freeze dryer LCM-1 provided by Christ (Osterode am Harz, Germany), or the Christ Martin (trademark) Alpha 1-2 Lyophilisator provided by Fisher Scientific GmbH (Schwerte, Germany) can be used.

[0035] One particular advantage of the above method of the present invention is the fact that no organic solvents are used in the production of hemp seed extract. Organic solvents commonly used for fat extraction include, among others, ethanol, methanol, propanol, and butanol. Other organic solvents that can be used for that purpose include isopropanol, n-propanol, benzyl alcohol, ethyl acetate, n-butyl acetate, amyl acetate, propyl acetate, acetone, methyl ethyl ketone, heptane, isobutyl acetate, isopropyl acetate, toluene, methyl acetate, isobutanol, n-amyl alcohol, n-butyl alcohol, hexane, and mixtures thereof. None of these solvents are used in the method of the present invention. The absence of organic solvents in the preparation method improves the taste of the hemp seed extract while avoiding the use of environmentally incompatible reagents.

[0036] The method of the present invention further preferably does not include any protein precipitation step, that is, protein precipitation is not used between steps (a) and (e) of the above method. The method of the present invention further preferably does not include any sieving step, that is, sieving is not performed between steps (a) and (e) of the above method. The method of the present invention further preferably does not include any ultrasonic extraction step, that is, ultrasonic extraction does not occur between steps (a) and (e) of the above method.

[0037] In another aspect, the present invention provides a hemp seed extract obtainable by the above method.

[0038] In yet another aspect, the present invention provides a hemp seed extract free of organic solvents, (a) having a protein concentration of at least 50% (w / w) of the total extract, (b) having a free glutamate concentration of from 0.1 to 10.0% (w / w) of the total extract, (c) having a reducing sugar concentration of less than 20% (w / w) of the total extract, and provides a hemp seed extract having the same.

[0039] The above hemp seed extract has a protein concentration of at least 50% (w / w), more preferably at least 55%, or at least 60% of the total extract.

[0040] The concentration of free glutamate is in the range of 0.1 to 10.0% (w / w), preferably 0.5 to 5.0%, more preferably 1.0 to 4.0% of the total extract. In other words, the concentration of free glutamate in the hemp seed extract is at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1.0%, at least 1.5%, at least 2.0%, at least 2.5%, at least 3.0%, at least 3.5%, at least 4.0%, at least 4.5%, at least 5.0%, at least 5.5%, at least 6.0%, at least 6.5%, at least 7.0%, at least 7.5%, or at least 8.0% (w / w) of the total extract.

[0041] The hemp seed extract of the present invention has a reducing sugar concentration of less than 20% (w / w), more preferably less than 15%, less than 12% or less than 10% of the total extract. The amount of reducing sugar can be measured according to general methods described in the art. Preferably, the amount of reducing sugar is determined according to the dinitrosalicylic acid method. This method is based on the use of dinitrosalicylic acid which is converted to 3-amino-nitrosalicylic acid. The absorbance of the latter is determined and this serves as a measure of the amount of reducing sugar.

[0042] In a preferred embodiment, the concentration of fat in the hemp seed extract is less than 10% (w / w), preferably less than 8% (w / w), more preferably less than 5% (w / w), even more preferably less than 3% (w / w) of the total extract.

[0043] It is even more preferable that the concentration of RNA is less than 1.5%, preferably less than 1.0% (w / w) of the total hemp seed extract. Similarly, it is preferable that the concentration of free nucleotides is less than 1.5%, preferably less than 1.0% (w / w) of the total hemp seed extract.

[0044] Certain preferred extracts have a protein concentration of at least 50% (w / w) of the total extract, a free glutamate concentration in the range of 0.5 to 5.0% (w / w) of the total extract, an RNA concentration of less than 1.5% (w / w) of the total extract, a free nucleotide concentration of less than 1.5% (w / w) of the total extract, and a fat concentration of less than 10% (w / w) of the total extract.

[0045] Another certain preferred extract has a protein concentration of at least 55% (w / w) of the total extract, a free glutamate concentration in the range of 2.0 - 4.0% (w / w) of the total extract, an RNA concentration of less than 1.0% (w / w) of the total extract, a free nucleotide concentration of less than 1.0% (w / w) of the total extract, and a fat concentration of less than 10% (w / w) of the total extract.

[0046] In another aspect, the present invention relates to the use of a hemp seed extract, as defined elsewhere herein as a flavor composition for flavoring foods in particular. Thus, the present invention also relates to the use of a hemp seed extract, as defined elsewhere herein as a food additive. Suitable foods to which the hemp seed extract of the present invention can be added include, for example, soups, pizzas, chips, dry conditioners, meats, meat substitutes, and the like. Suitable beverage products to which the hemp seed extract of the present invention can be added include, for example, beer, soft drinks, juices, tea, and milk-based beverages.

[0047] The hemp seed extract of the present invention can be simply added to each food during its preparation process. For example, the hemp seed extract can be added in dry form to instant products such as instant soups. Further, the hemp seed extract can be dried and added to spice mixtures or chip seasonings. Alternatively, the hemp seed extract can also be used as an appropriate amount of liquid suspension for directly flavoring foods or beverages.

[0048] Accordingly, the present invention also provides a food or beverage product containing the hemp seed extract as defined above in this specification. Such foods can be soups, pizzas, chips, dry seasonings, meats, meat alternatives, and the like. Suitable beverage products can be beers, soft drinks, juices, teas, and milk-based beverages.

Brief Description of the Drawings

[0049]

Figure 1

Examples

[0050] The following examples are provided to illustrate the present invention. However, it should be understood that the scope of the present invention is not limited by the examples. Those skilled in the art will understand that some modifications can be made without departing from the scope of the present invention.

[0051] Example 1: Preparation of Hemp Seed Extract under Alkaline Protein Extraction Conditions As raw materials, organic-quality hemp seeds with husks (supplier: MeaVita) were used. 187.5 ml of water was combined with 62.5 g of the raw materials to obtain a mixture with a dry matter content of 25%. This mixture was heated to 95 °C in 10 minutes to inactivate the enzymes in the hemp seed material. After enzyme inactivation, the mixture was homogenized at 10200 rpm for 5 minutes using a standard food processor (TM5, Vorwerk, Germany).

[0052] 250 ml of water was added to the ground material to adjust the dry matter content of the above mixture to 12.5%. The pH of the homogenized suspension was adjusted to pH 9.0 using a 10% sodium hydroxide solution. For complete cell lysis and protein extraction, the above mixture was heated to 95 °C and incubated for 60 minutes.

[0053] Subsequently, the suspension was adjusted to pH 5 using citric acid and heated to 40 °C while stirring at 160 rpm. Under continuous stirring, Sumizyme LPL-G (Shin Nippon Chemical Co., Ltd.) powder protease preparation was added to a final concentration of 2% protease preparation per total dry matter of the composition. Subsequently, to hydrolyze the protein, the suspension was incubated at 40 °C and 160 rpm for 20 hours while maintaining the pH at 5.

[0054] Subsequently, the hydrolyzed suspension was separated using a standard laboratory centrifuge (10 minutes, 4700 g, room temperature, Heraeus Multifuge X3R, ThermoFisher Scientific). The solid pellet and the upper oil and fat layer were removed to obtain an aqueous product.

[0055] To obtain the final powdered hemp seed extract, the aqueous phase was sterilized at 130 °C for 40 seconds in a standard UHT device and then dried using a standard laboratory vacuum freeze dryer (Gamma 2-20, LCM-1 Christ).

[0056] Example 2: Preparation of hemp seed extract under acidic protein extraction conditions Example 1 was repeated except that the pH of the suspension homogenized with a 10% citric acid solution was adjusted to pH 4.0. Before protease addition, the suspension was adjusted to pH 5 using sodium hydroxide.

[0057] Hydrolysis, fat removal, sterilization and vacuum freeze drying were carried out in the same manner as described in Example 1.

[0058] Example 3: Sensory test To evaluate the sensory properties of the hemp seed extract, the powder obtained after vacuum freeze-drying was mixed into standard meat broth at a concentration of 0.25% (w / w). The required amount of hemp seed extract was dissolved in the standard meat broth solution and provided to the sensory panelists.

[0059] To obtain statistically relevant data, each panel consisted of at least 12 trained individuals who were able to evaluate the flavor profile of a given food application. Based on the evaluation scores of all panelists, a QDA / CAQDAS flavor profile was calculated and compared to the flavor profile of the control (standard meat broth without hemp seed extract). The differences between the control and the specific food application were interpreted as the effects of the hemp seed extract in that food application.

Claims

1. 1. A method for preparing a hemp seed extract comprising the steps of: (a) providing a mechanically comminuted hemp seed material; (b) incubating the hemp seed material at a pH of 5 or less and at a temperature of 80° C. or greater for at least 1 hour to release proteins; (c) incubating the hemp seed material obtained from step (b) with one or more proteases to degrade proteins; (d) reducing the fat content of the hemp seed material obtained from step (c); (e) obtaining a hemp seed extract, The method does not include incubation of the hemp seed material in an organic solvent.

2. 2. The method according to claim 1, wherein the dry matter content of the mixture in step (c) is adjusted to between 4 and 20%.

3. 3. The method of any one of claims 1 to 2, wherein the hemp seed material is comminuted by grinding or milling.

4. 4. The method of claim 1, wherein the material is incubated at a temperature of 80° C. or higher prior to mechanical grinding.

5. The method according to any one of claims 1 to 4, wherein step (c) comprises incubation with one or more endoproteases and / or incubation with one or more exoproteases.

6. The method according to any one of claims 1 to 5, wherein step (b) is carried out at a pH of less than 4.

5.

7. The method of any one of claims 1 to 6, wherein the material in step (c) is incubated for at least 1 hour.

8. A method according to any one of claims 1 to 7, wherein the fat content of the material is reduced in step (d) by a separator.

9. 9. The method according to any of claims 1 to 8, wherein the hemp seed extract obtained in step (e) is dried.

10. A hemp seed extract obtainable by the method according to any one of claims 1 to 9.

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