hemp seed extract
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- OHLY GMBH
- Filing Date
- 2025-03-11
- Publication Date
- 2026-08-05
Smart Images
Figure 0007901202000001
Abstract
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. However, in recent years, some consumers tend to avoid using 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 requirements 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 for 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 a bitter off-flavor 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] This invention satisfies this requirement and provides a novel and improved method for preparing hemp seed extract, which is highly useful as a flavor component. Compared to commonly used HVP preparation processes, 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 HVP preparation processes. The method of the present invention is optimized to exclude organic solvents such as hexane or ethanol so that the resulting extract retains its rich flavor. Due to its natural flavor properties, hemp seed extract prepared according to the method of the present invention is particularly useful as an additive in food or beverages. At the same time, this novel process significantly reduces the use of solvents that may be harmful to the environment. [Modes for carrying out the invention]
[0006] It has been found that hemp seeds can provide an excellent basic raw material for the preparation of natural flavor compounds. Hemp seeds contain a large amount of protein that can be proteolytically broken down to yield an extract with excellent sensory and flavor properties. Furthermore, the present invention provides a novel method for preparing an extract from hemp seeds, which eliminates the use of organic solvents that are normally used to prepare HVP from lipid-soluble materials, thereby completely avoiding the development of bitter off-flavors, and thereby significantly improving the taste and flavor properties.
[0007] As described above, in the first aspect, the present invention provides a novel method for preparing hemp seed extract, the method is (a) A step of providing mechanically crushed hemp seed material, (b) In order to separate the protein, the hemp seed material is incubated at a temperature of 80°C or higher for at least 1 hour, (c) A step of incubating hemp seed material with one or more proteases in order to degrade proteins, (d) A step to reduce the fat content of the hemp seed material obtained from step (c), (e) A step of obtaining hemp seed extract, The above method does not involve incubation of hemp seed material in an organic solvent.
[0008] In the first step of the above method, mechanically ground hemp seed material is obtained. In principle, any type of hemp seed material can be used as a starting material. For example, this process can be carried out using commercially available ground hemp seeds. Ground hemp seed material suitable for use in the method of the present invention also includes hemp seed-derived protein concentrates and proteins isolated from hemp seeds. Alternatively, whole hemp seeds, which are then ground before 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 completely unground hemp seeds, the seeds may be seeds with or without the hull. When using seeds with the hull removed, the seeds may be partially or completely degreased. In a preferred embodiment, the seeds are untreated, meaning that the seeds have not undergone a degreasing procedure before 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 potassium phosphate buffer. Depending on the scale of the manufacturing facility, the aqueous mixture may contain volumes 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 volumes of at least 500 liters or at least 1000 liters are also feasible. The dry matter content of the mixture is not particularly limited. For example, dry matter content from 10% to 95% can be used. The dry matter content of a composition can be determined using a commercially available instrument, such as a Moisture Analyzer (Mettler-Toledo GmbH, Gifu, Germany), following a standard procedure. Once the dry matter content of the starting suspension is determined, it can be adjusted to the predetermined value by either diluting or concentrating the suspension.
[0011] In a preferred embodiment, the hemp seed material is heated for a short time to a temperature of 80°C or higher, preferably 85°C, 90°C or higher, or 95°C or higher, in order to inactivate enzymes, particularly proteases, that are specific to hemp seed cells, before grinding. Preferably, the heating step is carried out for at least 5 minutes, preferably at least 10 minutes, and more preferably at least 20 minutes. An inactivation step of 10 minutes at 90°C is particularly preferred.
[0012] Next, this aqueous hemp seed mixture can be mechanically ground. This step breaks down the initial hemp seed material into smaller fragments. The grinding process can be carried out manually, for example, by using a mortar and pestle. However, it is preferable to carry out the grinding using a mechanical grinding device such as a mill, grinder, chopper, crusher, or bead mill. It is preferable that the size of the original hemp seeds is reduced by at least 2, 3, 4, or 5 times during the grinding process.
[0013] According to a preferred embodiment, cell pulverization is achieved by the use of a bead mill. The use of a bead mill does not require additives that may impair the food-grade quality of the resulting extract. A bead mill typically comprises a chamber filled with beads that move by a set of imperafins. As a suspension or mixture containing cells passes through the chamber, the cells rupture upon collision with the moving beads. The efficiency of cell rupture can be adjusted by a predetermined method, for example, by changing the flow rate which determines the rate at which the cell suspension passes through the chamber of the bead mill. Generally, a lower flow rate results in higher dissolution efficiency because the cells in the suspension have a longer contact time with the beads. Another factor that directly affects pulverization efficiency is the material and size of the beads. Beads can be made from a variety of materials, such as glass, ceramic, or plastic. Beads used to rupture hemp seed cells can have a variety of sizes, which may range from 0.2 to 2.0 mm.
[0014] Another way to influence the efficiency of cell rupture is to adapt the structure of the impeller. The impeller is usually fitted with plastic fins to move the beads. To improve cell rupture, for example, an accelerator can be placed 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 rupture. In the process of the present invention, rotor speeds of 1 to 20 m / s can be used, for example, rotor speeds 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] Those skilled in the art will be able to easily determine the optimal conditions and apparatus parameters for grinding a hemp seed suspension in a bead mill through a predetermined experiment, based on their general knowledge.
[0016] According to another preferred embodiment, hemp seeds are ground using a standard homogenizer. For example, if the method is performed on a laboratory scale, hemp seeds can be ground using a food processor such as a TM5 food processor (Vorwerk, Wuppertal, Germany).
[0017] In step (b) of the above method, the pulverized hemp seed material is heated to a temperature of 80°C or higher for at least 1 hour to promote cell pulverization and release of proteins from the hemp seeds. During this step, the temperature may 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 at least 20 minutes, at least 30 minutes or longer. 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 longer. Incubation at a temperature of at least 90°C for 2 to 6 hours is particularly preferable. Incubation at a temperature of at least 90°C for 5 to 6 hours is even more preferable.
[0018] In one embodiment, the temperature is increased in stages 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 1-2 hours, then incubating at 90°C for 1-2 hours, and then incubating at 95°C for 1-2 hours. In yet another embodiment, the temperature is increased continuously during step (c). For example, the temperature can be increased from 80°C to 95°C over an incubation period of 5-6 hours. Incubation at high temperatures aids mechanical grinding and promotes cell lysis in the hemp seed material.
[0019] The heating step (b) for releasing protein from hemp seeds can be performed before, simultaneously with, or after mechanical grinding. In one embodiment, step (b) is performed before mechanical grinding. In another embodiment, step (b) is performed after mechanical grinding. If the heating step (b) is performed before grinding, the enzyme inactivation step is not necessary.
[0020] It has been found that carrying out the heating step (b) at a basic or acidic pH is particularly useful. At high or low pH values, the effect of heating on cell pulverization 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 using citric acid in this step yields a hemp seed extract that is highly acceptable in terms of taste improvement properties. The taste is far more acceptable compared to hemp seed extracts 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 embodiments, the pH is preferably 8.0 or higher. Preferably, the pH is 8.5 or higher, for example, 9.0.
[0021] In preferred embodiments 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 process described above. The addition of such a nuclease increases the amount of free nucleotides in the final product, which may be advantageous in terms of improving flavor and taste. Nuclease enzymes suitable for this purpose are available 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 have no problem determining the optimal amount of RNase enzyme to be added to the hemp seed suspension. A suitable amount of RNase enzyme is usually in the range of about 0.1% to 1% by weight per dry weight of the ground hemp seed material.
[0022] Following 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 pH of the mixture to an appropriate level to provide optimal conditions for enzymatic protein degradation. Depending on the protease, step (c) can be carried out under conditions in the pH range of 3 to 8. If acidification of the mixture is desired, citric acid is preferred as it yields an extract that is particularly desirable in terms of taste characteristics.
[0023] Preferably, the protease incubation is carried out with a dry matter content of about 4-20%, preferably about 6-18%, and more preferably about 8-16%. The dry matter content of the above composition can be adjusted as described above.
[0024] The enzymes added to the hemp seed material in step (c) may include one or more endoproteases, one or more exoproteases, or a mixture of endoproteases and exoproteases. As used herein, “endoprotease” means any enzyme capable of breaking down internal peptide bonds of a protein or peptide. In contrast, “exoprotease” is an enzyme capable of breaking down peptide bonds located at one of the terminal ends of a protein or peptide. The endoproteases or exoproteases used in the process of the present invention may be derived from a variety of sources. For example, the proteases may be derived from fungal, plant, or animal sources. Examples of commercially available proteases include Flavourzyme® (Novozymes A / S), ProteAX (Amano Enzyme Co., Ltd.), ProHydrolase (Deerland Enzymes Inc.), Sumizyme LPL-G (Shin Nippon Chemical Industries, Ltd.), FlavorPro 795 MDP (Biocatalysts Ltd.), and FoodPro Alkaline Protease (Danisco A / S).
[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%, 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 a combination 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. Also, 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] For large-scale preparation, 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 purification 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, if necessary, further processing, such as sterilization or drying, can be carried out.
[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 may be dried to obtain an extract in powder form. The powder is protected from the growth of microbial contaminants that may affect the safety of the food and the degradation of its components, thus significantly improving its shelf life. According to the present invention, drying of the aqueous extract obtained in 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 flow of high-temperature air. The solvent evaporates from the substrate droplets, leaving behind dried product clusters. Standard spray drying methods such as the Mini Spray Dryer B-290 from Biichi Labortechnik GmbH (Essen, Germany) or the Mobile Minor™ Spray Dryer from GEA (Berlin, Germany) can be used.
[0034] Vacuum freeze-drying, or freeze-drying, is a process that removes 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 chilled bath. By cooling the product below its triple point, sublimation is ensured when heated. Freezing is carried out rapidly to prevent the formation of large crystals that could damage the structure of the product being dried. As the frozen water sublimes, 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® system provided by GEA (Berlin, Germany), the Gamma 2-20 Freeze dryer LCM-1 provided by Christ (Osterode am Harz, Germany), or the Christ Martin® 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 this 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] It is even more preferable that the method of the present invention does not include any protein precipitation steps, that is, protein precipitation is not used between steps (a) and (e) of the above method. It is even more preferable that the method of the present invention does not include any sieving steps, that is, sieving is not performed between steps (a) and (e) of the above method. It is even more preferable that the method of the present invention does not include any ultrasonic extraction steps, that is, ultrasonic extraction does not occur between steps (a) and (e) of the above method.
[0037] In another embodiment, the present invention provides a hemp seed extract that can be obtained by the method described above.
[0038] In yet another aspect, the present invention relates to a hemp seed extract that does not contain an organic solvent, (a) Protein concentration of at least 50% (w / w) of the total extract, (b) Free glutamate concentration of 0.1 to 10.0% (w / w) of the total extract, (c) Reducing sugar concentration of less than 20% (w / w) of the total extract, We provide hemp seed extract containing [specific properties].
[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 free glutamate concentration is in the range of 0.1 to 10.0% (w / w) of the total extract, preferably 0.5 to 5.0%, and more preferably 1.0 to 4.0%. In other words, the free glutamate concentration 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) of the total extract, more preferably less than 15%, less than 12%, or less than 10%. 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 converted to 3-amino-nitrosalicylic acid. The absorbance of the latter is determined, which serves as a measure of the amount of reducing sugar.
[0042] In preferred embodiments, the fat concentration in the hemp seed extract is less than 10% (w / w) of the total extract, preferably less than 8% (w / w), more preferably less than 5% (w / w), and even more preferably less than 3% (w / w).
[0043] The RNA concentration is preferably less than 1.5% of the whole hemp seed extract, more preferably less than 1.0% (w / w). Similarly, the free nucleotide concentration is preferably less than 1.5% of the whole hemp seed extract, more preferably less than 1.0% (w / w).
[0044] A particular preferred extract has a protein concentration of at least 50% (w / w) of the total extract, a free glutamate concentration ranging from 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 specific 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 hemp seed extract as defined elsewhere in this specification, particularly as a flavoring composition for flavoring food. Thus, the present invention also relates to the use of hemp seed extract as defined elsewhere in this specification, as a food additive. Suitable foods to which the hemp seed extract of the present invention may 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 may be added include, for example, beers, soft drinks, juices, teas, and milk-based beverages.
[0047] The hemp seed extract of the present invention can be simply added to each food product during its preparation process. For example, the hemp seed extract can be added in a dry form to instant products such as instant soups. Furthermore, the hemp seed extract can be dried and added to spice mixtures or chip seasonings. Alternatively, the hemp seed extract can be used as an appropriate amount of liquid suspension to directly flavor food or beverages.
[0048] Accordingly, the present invention also provides food or beverage products containing hemp seed extract as defined above herein. Such food products may include soups, pizzas, chips, dried seasonings, meats, meat substitutes, etc. Suitable beverage products may include beers, soft drinks, juices, teas, and milk-based beverages. [Brief explanation of the drawing]
[0049] [Figure 1] Figure 1 shows a preferred embodiment of the method for preparing hemp seed extract according to the present invention. The hemp seed material is inactivated by heat treatment and then mechanically pulverized by homogenization. This material is heated again and subsequently incubated with protease. After removing fatty and solid components, the extract is dried by vacuum freeze-drying. [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 several 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 Organic, hulled hemp seeds (supplier: MeaVita) were used as the raw material. 187.5 ml of water was added to 62.5 g of the raw material to obtain a mixture with a dry matter content of 25%. This mixture was heated to 95°C for 10 minutes to inactivate the enzymes in the hemp seed material. After enzyme inactivation, the mixture was homogenized for 5 minutes at 10200 rpm using a standard food processor (TM5, Vorwerk, Germany).
[0052] 250 ml of water was added to the pulverized material to adjust the dry matter content of the 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 rupture and protein extraction, the mixture was heated to 95°C and incubated for 60 minutes.
[0053] Next, 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 Industries, Ltd.) powdered protease preparation was added until the final concentration of the protease preparation reached 2% of the total dry material of the composition. Then, to hydrolyze the protein, the suspension was incubated at 40°C and 160 rpm for 20 hours while maintaining the pH at 5.
[0054] Next, 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 layer were removed to obtain the aqueous product.
[0055] To obtain the final powdered hemp seed extract, the aqueous phase was sterilized in a standard UHT apparatus at 130°C for 40 seconds, 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 homogenized suspension was adjusted to pH 4.0 using a 10% citric acid solution. Before adding the protease, the pH of 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 evaluation To evaluate the functional properties of hemp seed extract, the powder obtained after vacuum freeze-drying was mixed with 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 capable of evaluating the flavor profile of a given food use. Based on the evaluation scores of all panelists, the QDA / CAQDAS flavor profile was calculated and compared to the flavor profile of a control (standard meat broth without hemp seed extract). Differences between the control and a specific food use were interpreted as the effect of hemp seed extract in that food use.
Claims
1. A method for preparing hemp seed extract, (a) A step of providing mechanically crushed hemp seed material, (b) In order to release the protein, the hemp seed material is incubated at a pH of 5 or less and a temperature of 80°C or higher for at least one hour. (c) A step of incubating the hemp seed material obtained from step (b) with one or more proteases in order to degrade the protein, (d) A step of reducing the fat content of the hemp seed material obtained from step (c), (e) A step of obtaining hemp seed extract, The method described above does not involve incubation of the hemp seed material in an organic solvent.
2. The method according to claim 1, wherein the dry matter content of the mixture in step (c) is adjusted to 4-20%.
3. The method according to any one of claims 1 to 2, wherein the hemp seed material is pulverized by grinding or crushing.
4. The method according to any one of claims 1 to 3, wherein the material is incubated at a temperature of 80°C or higher before 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 performed at a pH of less than 4.
5.
7. The method according to any one of claims 1 to 6, wherein the material in step (c) is incubated for at least one hour.
8. The method according to any one of claims 1 to 7, wherein the fat content of the material is reduced by a separator in step (d).
9. The method according to any one of claims 1 to 8, wherein the hemp seed extract obtained in step (e) is dried.
10. A hemp seed extract obtained by the method described in any one of claims 1 to 9.