Flavour modifying ingredient

Abstract

The present disclosure relates to a method for making a flavour modifying ingredient, wherein the method comprises subjecting tomato pomace to enzymatic hydrolysis and / or fermentation to form a treated tomato pomace that is useful for modifying the flavour and / or mouthfeel of food products, such as meat analog products, high-moisture extruded food products, and ketchup products.

Description

[0001] FLAVOUR MODIFYING INGREDIENT

[0002] TECHNICAL FIELD

[0003] The present invention relates generally to methods for making and using a flavour modifying ingredient comprising at least a portion of treated tomato pomace. The present invention further relates to flavour compositions and food products, in particular, meat analog products, high-moisture extruded products such as high-moisture extruded vegetable protein compositions, and ketchup products containing the flavour modifying ingredient to improve the mouthfeel and / or enhance the taste of the food products.

[0004] BACKGROUND

[0005] Compounds that can enhance certain flavour sensations are of great interest and may allow not only to improve / intensify the perceived flavour but also to reach a certain flavour intensity at a reduced concentration of flavour ingredients, for example less sodium and less sugar.

[0006] There exists a need in the food industry to provide ingredients which can modify the flavour of various food products, for example to improve the mouthfeel, reduce off- notes and / or enhance taste. In particular, a need exists to provide flavour modifying ingredients which are natural and / or suitable for vegans. There also exists a need in the food industry to provide an ingredient that is capable of providing an enhanced fat perception; or an enhanced umami or salt taste, particularly in applications low in fat, salt and umami. The present invention seeks to address these needs and others.

[0007] SUMMARY OF THE INVENTION

[0008] In accordance with a first aspect of the present invention there is provided a method for making a flavour modifying ingredient, the method comprising subjecting tomato pomace to enzymatic hydrolysis and / or fermentation to form a treated tomato pomace.

[0009] In certain embodiments, the tomato pomace comprises tomato seeds and / or tomato skin.

[0010] In certain embodiments, the tomato pomace is an aqueous slurry of tomato pomace. In certain embodiments, the tomato pomace is present in an amount of about 10% to about 30% by weight, based on the total weight of the aqueous slurry.

[0011] In certain embodiments, the enzymatic hydrolysis uses one or more enzymes selected from carbohydrases and proteolytic enzymes. In some cases, the enzymatic hydrolysis uses at least one or more enzymes selected from cellulases, pectinases, and other carbohydrases. In some cases, the one or more proteolytic enzymes are selected from the group consisting of proteinase, peptidase, glutaminase, and mixtures thereof, optionally wherein the one or more proteolytic enzymes comprise both endopeptidase and exopeptidase activity. In some cases, the method uses two or more proteolytic enzymes. In some cases, one or more enzymes is added to the aqueous slurry in an amount of about 0.01% to about 10% by weight, based on the total weight of the aqueous slurry. In some cases, the enzymatic hydrolysis is performed at a temperature ranging from about 25°C to about 60°C. In some cases, the enzymatic hydrolysis takes place for a period of time ranging from about 1 hour to about 72 hours.

[0012] In certain embodiments, the fermentation uses a lactic acid bacterium selected from Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. cremoris, Pediococcus, Leuconostoc, Bifidobacterium, Bifidobacterium animalis lactis and / or Streptococcus thermophilus. In certain embodiments, the fermentation is performed at a temperature ranging from about 25°C to about 55°C. In certain embodiments, the fermentation takes place for a period of time ranging from about 1 hour to about 72 hours.

[0013] In certain embodiments, the method of the first aspect of the present invention comprises subjecting tomato pomace to enzymatic hydrolysis and fermentation. In certain embodiments, the enzymatic hydrolysis takes place before and / or simultaneously with the fermentation.

[0014] In certain embodiments, the method of the first aspect of the present invention comprises subjecting tomato pomace to enzymatic hydrolysis and does not comprise subjecting tomato pomace to fermentation.

[0015] In certain embodiments, the method of the first aspect of the present invention comprises subjecting tomato pomace to fermentation and does not comprise subjecting tomato pomace to enzymatic hydrolysis.

[0016] In certain embodiments, the method of the first aspect of the present invention further comprises heating the tomato pomace to a temperature equal to or greater than about 75°C prior to the enzymatic hydrolysis and / or fermentation.

[0017] In certain embodiments, the method of the first aspect of the present invention further comprises deactivating the enzyme and / or the fermentation microorganism following the enzymatic hydrolysis and / or fermentation.

[0018] In certain embodiments, the method of the first aspect of the present invention further comprises centrifuging or filtering a mixture comprising treated tomato pomace. In accordance with a second aspect of the present invention, there is provided a flavour modifying ingredient obtainable by and / or obtained by the method of the first aspect of the present invention, including any embodiment thereof.

[0019] In accordance with a third aspect of the present invention, there is provided a flavour composition comprising the flavour modifying ingredient of the second aspect of the present invention.

[0020] In accordance with a fourth aspect of the present invention, there is provided a food product comprising the flavour modifying ingredient of the second aspect of the present invention. In certain embodiments, the food product is a meat analog or ketchup product. In certain embodiments, the flavour modifying ingredient of the second aspect of the present invention is present in the food product at a concentration from about 1 ppm to about 50000 ppm.

[0021] In accordance with a fifth aspect of the present invention, there is provided the use of a flavour modifying ingredient of the second aspect of the present invention to improve the mouthfeel and / or taste of a food product. In certain embodiments, the flavour modifying ingredient of the second aspect of the present invention is present in a food product at a concentration from about 1 ppm to about 50000 ppm.

[0022] In accordance with a sixth aspect of the present invention, there is provided the use of a flavour modifying ingredient of the second aspect of the present invention to enhance the umami or salt taste of a food product.

[0023] In accordance with a seventh aspect of the present invention, there is provided a method of providing a food product having an improved mouthfeel and / or an enhanced taste, the method comprising admixing the flavour modifying ingredient of the second aspect of the present invention to the food product.

[0024] In accordance with an eighth aspect of the present invention, there is provided the use of a flavour modifying ingredient of the second aspect of the present invention to improve the mouthfeel and / or taste of a high-moisture extruded (HME) food product. In certain embodiments, the flavour modifying ingredient of the second aspect of the present invention is present in an HME food product in an amount of from about 40% to about 70%, based on the total weight of the HME food product.

[0025] In certain embodiments of any aspect of the present invention, the food product is a meat analog product, a high-moisture extruded product such as a high-moisture extruded vegetable protein composition, or a ketchup product such as a low sodium, low sugar ketchup.

[0026] Certain embodiments of any aspect of the present invention may provide one or more of the following advantages: • increased umami taste in a composition;

[0027] • increased salt taste in a composition;

[0028] • increased acidity in a composition;

[0029] • increased meaty / savory taste in a composition;

[0030] • food product with improved mouthfeel;

[0031] • food product with reduced off-notes;

[0032] • low sodium, low sugar ketchup with enhanced tomato flavor;

[0033] • low sodium, low sugar ketchup with improved mouthfeel in terms of sweetness and saltiness.

[0034] The details, examples and preferences provided in relation to any particulate one or more of the stated aspects of the present invention will be further described herein and apply equally to all aspects of the present invention. Any combination of the embodiments, examples and preferences described herein in all possible variations thereof is encompassed by the present invention unless otherwise indicated herein, or otherwise clearly contradicted by context.

[0035] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation are open-ended and are intended to cover a non-exclusive inclusion of elements, such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” or “includes,” or “contains” a recited list of elements does not include only those elements but may include other elements not expressly listed, recited or written in the specification or claims. An element or feature proceeded by the language “comprises . . .a,” “contains . . . a,” “has . . . a,” or “includes . . .a” does not, without more constraints, preclude the existence or inclusion of additional elements or features in the article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes the element or feature.

[0036] The terms “a” and “an” are defined as one or more unless expressly stated otherwise or constrained by other language herein. An element or feature proceeded by “a” or “an” may be interpreted as one of the recited element or feature, or more than one of the element or feature.

[0037] The terms “about,” “approximately,” “essentially,” “substantially,” any other version thereof, or any other similar relative term, or similar term of approximation, are defined as being close to as understood by one having ordinary skill in the art. By way of non-limiting, illustrative embodiments, these terms are defined to be within 20 % of a recited value, or defined to be within 10% of a recited value, or defined to be within 5% of a recited value, or defined to be within 4% of a recited value, or defined to be within 3% of a recited value, or defined to be within 2% of a recited value, or defined to be within 1% of a recited value, of defined to be within 0.75% of a recited value, or defined to be within 0.5% of a recited value, or defined to be within 0.25% of a recited value, or defined to be within 0.1% of a recited value.

[0038] It should be understood that when a range is disclosed in the present disclosure, it is intended that any and every amount within the range, including the end points, is to be considered as having been expressly disclosed. For example, the disclosure of "a range of from about 1 to about 100" is to be read as indicating each and every possible number along the continuum between about 1 and about 100. It is to be understood that the inventors appreciate and understand that any and all data points within the range are to be considered to have been disclosed and specified, and that the inventors have possession of the entire range and all points within the range.

[0039] DETAILED DESCRIPTION

[0040] The present invention is based, at least in part, on the finding that subjecting tomato pomace to enzymatic hydrolysis and / or fermentation produces a flavour modifying ingredient that can be incorporated into a food product to impart a remarkable mouthfeel, body and enhanced taste, for example, an enhanced umami and / or salty perception. The flavor modifying ingredient is particularly useful in applications low in fat, salt and umami, for example, less than 10% based on the total weight of a food product.

[0041] The effect of the disclosed flavour modifying ingredient on food products is quite unusual in that rather than exerting a characteristic flavour profile to a food product, it actually complements, lifts or accentuates the essential or authentic flavour and mouth feel characteristics of the foods in which it is incorporated.

[0042] Tomato Pomace

[0043] As used herein, “tomato pomace” refers to any portion of a whole (i.e., unprocessed) and / or processed tomato. In certain embodiments, tomato pomace comprises any portion of a tomato that remains after it has been processed. In certain instances, tomato pomace is the by-product remaining after processing tomatoes for juice, sauce, ketchup, soup, and so forth. Tomato pomace is generally considered a waste byproduct in the fruit and vegetable industry. Accordingly, tomato pomace is typically dumped in a landfill or burned which has become a major concern for environmental sustainability. The present invention is based, at least in part, on the finding that tomato pomace by-product can be upcycled by subjecting it to enzymatic hydrolysis and / or fermentation, and the treated tomato pomace can be incorporated into a flavor composition or food product to enhance its mouthfeel and / or taste, particularly, to enhance the umami and / or salty perception.

[0044] Tomato pomace may include, for example, skins, pulp, seeds and / or stems of tomatoes. In some cases, the tomato pomace can derive from or contain other parts of the tomato such as pod, stalk, flower, root, leaves and tuber. In certain embodiments, the tomato pomace includes all by-products from tomato juice, paste, puree and canning processes.

[0045] In certain embodiments, the tomato pomace may be dry, e.g. in the form of a powder, or may be a liquid, e.g. in the form of a solid suspension in a liquid.

[0046] In some cases, the tomato pomace is wet. In some cases, the wet tomato pomace has a moisture content of about 30% to about 75% by weight, or about 40% to about 70% by weight, or about 45% to about 65% by weight, or about 50% to about 60% by weight.

[0047] In some cases, the tomato pomace is dry. In some cases, the dry tomato pomace has a moisture content of less than 20% by weight, or less than 15%, or less than 10%, or less than 5%, or less than 4%, or less than 3%, or less than 2%, or less than 1%.

[0048] In some cases, the tomato pomace may undergo a process to reduce the size of the tomato pomace to a desired particle size. In an optional mechanical reduction process step, the tomato pomace is mechanically reduced by chopping, milling, grinding, cutting, and the like. Suitable processes may include, for example, running the tomato pomace through a hammer mill, a ball mill, a grinder, or some other mechanical process that cuts, shreds or otherwise reduces the size of the individual pieces of tomato pomace to a desired size. The tomato pomace may also be screened and / or washed.

[0049] Suitable non-limiting tomato pomace that can be used in the present invention include tomato pomace commercially available from The Morning Star Packing Company (California) and ConAgra Foods, Inc. (Illinois).

[0050] In certain embodiments, the tomato pomace is an aqueous slurry of tomato pomace. The ratio of water to tomato pomace may, for example, range from about 0.5: 10 to about 5:10, or from about 1 : 10 to about 4: 10, or about 1 :6. The tomato pomace may, for example, be used in an amount ranging from about 0.1 wt% to about 50 wt%, or about 1 wt% to about 40 wt%, or about 5 wt% to about 30 wt%, or about 10 wt% to about 20 wt%, based on the total weight of the slurry.

[0051] Enzymatic Hydrolysis In certain embodiments, tomato pomace is subjected to enzymatic hydrolysis, wherein the tomato pomace is contacted with one or more enzyme(s) under conditions and for a period of time suitable for the enzyme(s) to at least partially break down the tomato pomace. All enzymes should be food grade.

[0052] The enzyme(s) used for enzymatic hydrolysis may, for example, be selected from one or more of carbohydrases and proteolytic enzymes. Where more than one enzyme is used, the enzymes may be more than one class of enzymes and / or more than one enzyme within a single class. In certain embodiments, the enzyme(s) used for enzymatic hydrolysis include at least one or more carbohydrase(s). In certain embodiments, the enzyme(s) used for enzymatic hydrolysis include at least one or more of glucanases, cellulases, pectinases, and other carbohydrases. In certain embodiments, the enzyme(s) used for enzymatic hydrolysis include at least one or more of glucanases, cellulases and pectinases.

[0053] Carbohydrases catalyse the hydrolysis of carbohydrates. The carbohydrases may have specificity for either alpha- or beta- glycosidic bonds. Carbohydrases include, for example, glucanases, cellulases, pectinases, mannanase, amylase, lactase, and beta- glucanase.

[0054] Cellulases catalyse the hydrolysis of beta-l,4-glycosidic bonds found in cellulose, hemicellulose, lichenin, and cereal beta-glucans. Cellulases include, for example, hemicellulase, endo-l,4-beta-D-glucanase, xylanase, and carboxymethyl cellulase.

[0055] Pectinases catalyse the hydrolysis of alpha- 1,4-glycosidic bonds between galacturonic acid residues found in pectin. An example of a pectinase is polygalacturonase (EC 3.2.1.15).

[0056] Proteolytic enzymes catalyse the hydrolysis of proteins and peptides. Proteolytic enzymes include, for example, proteinases, which hydrolyse proteins to form small peptides, and peptidases, which further hydrolyse small peptides to free amino acids. The proteolytic enzyme(s) may, for example, have endopeptidase activity (attack internal peptide bonds) and / or exopeptidase activity (attack peptide bonds at the end of the protein or peptide such as amino- or carboxypeptidases). Glutaminase (e.g. L-glutamine-amido- hydrolase (EC 3.5.1.2) can also be used in addition to the proteolytic enzymes.

[0057] Proteolytic enzymes include, for example, protease, peptidase, endoprotease, serine endopeptidase, subtilisin peptidase (EC 3.4.21.62), serine protease, threonine protease, cysteine protease, aspartic acid protease, glutamic acid protease, trypsin, chymotrypsin (EC 3.4.21.1), pepsin, papain, and elastase.

[0058] Proteolytic enzymes (EC 3.4 and EC 3.5) are classified by an EC number (enzyme commission number), each class comprises various known enzymes of a certain reaction type. EC 3.4 comprises enzymes acting on peptide bonds (peptidases / proteinases) and EC 3.5 comprises enzymes that act on carbon-nitrogen bonds other than peptide bonds.

[0059] Examples for EC 3.4 include, for example, the following: aminopeptidase (EC 3.4.11), dipeptidase (3.4.13), dipeptidyl-peptidase (3.4.14), peptidyl-dipeptidase (3.4.15), serine-carboxypeptidase (3.4.16), metallocarboxypeptidase (3.4.17), cysteinecarboxypeptidase (3.4.18), omegapeptidase (3.4.19), serine-endopeptidase (3.4.21), cysteine-endopeptidase (3.4.22), aspartate-endopeptidase (3.4.23), metalloendopeptidase (3.4.24), threonine-endopeptidase (3.4.25).

[0060] Examples for EC 3.5 include, without limitation, proteolytic enzymes that cleave in linear amides (3.5.1), for example, without limitation, glutaminase (EC 3.5.1.2) and protein glutaminase (e.g. protein glutaminase® 500 from Amano)

[0061] Various proteolytic enzymes, suitable for food-grade applications, are commercially available from suppliers such as Novozymes, Amano, Biocatalysts, BioCat, Valley Research (now subsidiary of DSM), EDC (Enzyme Development Corporation), and others. Some examples include: Neutrase®, Alcalase®, Protamex®, and Flavorzyme®, Protana® Prime and Protana® UBoost (available from Novozymes); the Promod® series: e.g. 215P, 278P, 279P, 280P, 192P, and 144P, Flavorpro® 192, Peptidase 433P, and Peptidase 436P (available from Biocatalysts); Protin PC10, Umamizyme®, Peptidase R (or 723), Peptidase A, Peptidase M, Peptidase N, Peptidase P, Peptidase S, Acid protease II, and Thermoase GL30 (available from Amano); Peptidase 600 (available from Bio-Cat); Validase® AFP and Validase® FPII (available from Valley Research); Fungal protease, Exo-protease, Papain, Bromelain, and the Enzeco® series of proteases and peptidases (available from EDC).

[0062] In certain embodiments, the enzymes used for enzymatic hydrolysis comprise cellulase, beta-glucanase, pectinase, and glutaminase. In certain embodiments, the enzymes used for enzymatic hydrolysis comprise carbohydrases (such as pectinase) and proteases and / or aminopeptidases (such as Umamizyme).

[0063] The enzymes may be part of an enzyme mix. A number of enzyme preparations such as Protana® Prime, Protana® UBoost, Celluclast™, Ceramix™, Alcalase™, Viscozyme™, Flavorzyme™, and Umamizyme™, are commercially available and may be used in the enzymatic hydrolysis described herein.

[0064] The enzyme(s) may, for example, be obtained or obtainable from a microbial or plant source. Without limitation, examples include Aspergillus oryzae and Bacillus licheniformis .

[0065] The amount of enzyme is chosen to ensure sufficient activity and depends on the activity of the enzyme, amount of substrate, and conditions it is used in. The necessary amount of enzyme can be determined by using different amounts and testing the effect of the resulting product in a sensory evaluation as described herein.

[0066] The ratio of enzyme : substrate (tomato pomace) may, for example, range from about 0.05:20 to about 3:20, for example from about 0.5:20 to about 3:20, for example around 1 :20. The enzymes may, for example, be used in an amount ranging from about 0.1 wt% to about 20 wt%, or about 1 wt% to about 10 wt%, based on the total weight of the tomato pomace. For example, the enzymes may be used in an amount ranging from about 0.5 wt% to about 15 wt%, or from about 1 wt% to about 10 wt%, or from about 0.5 wt% to about 7 wt% or from about 0.5 wt% to about 6 wt%, or from about 1 wt% to about 5 wt%, based on the total weight of the tomato pomace.

[0067] Ceremix™, Novozymes, Bagsvaerd, Denmark, has an activity of 300 Beta- Glucanase Units (BGU) per gram of enzyme; Viscozyme™, Novozymes, Bagsvaerd, Denmark, has an activity of 100 Fungal Beta-Glucanase Units FBG per gram of enzyme; Alcalase™, Novozymes, Bagsvaerd, Denmark, has an activity of 2.4 Anson untis (AU) per gram of enzyme; Celluclast™, Novozymes, Bagsvaerd, Denmark, has an activity of 700 Endo-Glucanase Units (EGU) per gram of enzyme; Flavourzyme™, Novozymes, Bagsvaerd, Denmark, has an activity of 1000 Leucine Aminopeptidase Units (LAPU) per gram of enzyme; Umamizyme™, Amano, Nagoya, Japan, has an activity of 70 U (Units by LGG method, LGG= L-Leucyl-Glycyl-Glycine); Flavorpro 373™, a Glutaminase, Biocatalysts, Cardiff, UK, has an activity of 30 Glutaminase Units (GU)).

[0068] Useful amounts of enzyme units per gram starting material are indicated for some type of enzymes below.

[0069] Beta-Glucanase Units (BGU) per gram starting material (aqueous tomato pomace slurry) 0.03 to 15 BGU, for example 0.1 to 3 BGU.

[0070] Fungal Beta-Glucanase Units FBG per gram starting material, 0.002 to 3 FBG, for example, 0.01 to 1 FBG.

[0071] Anson units (AU) per gram starting material, 0.0002 to 0.02 AU, for example 0.0005 to 0.01.

[0072] U (Units by LGG method, LGG= L-Leucyl-Glycyl-Glycine) per gram starting material 0.007 to 0.7 U, for example, 0.01 to 0.1 U are used.

[0073] Glutaminase Units (GU) per gram starting material, 0.00075 to 0.075 GU, for example, 0.001 to 0.02 GU are used.

[0074] The enzymatic hydrolysis will be performed under conditions suitable for all the enzymes involved (and all microorganisms involved if occurring simultaneously with fermentation). As will be evident to the skilled person, the temperature and pH should be within a suitable range for hydrolysis to occur to the desired degree. The incubation length will vary accordingly, with shorter incubations when conditions are nearer to the optimum conditions. Necessary ions, if required or beneficial for the chosen enzymes may be present. Subjecting the incubated mixture to agitation, for example by stirring (e.g. at 50 to 500 rpm or 100 to 200 rpm) may improve the hydrolysis.

[0075] The enzymatic hydrolysis may, for example, be performed at a temperature less than the temperature at which the enzymes denature. The temperature may, for example, be selected to give a desired reaction rate. The enzymatic hydrolysis may, for example, be performed at a temperature ranging from about 25°C to about 60°C. For example, the enzymatic hydrolysis may be performed at a temperature ranging from about 30°C to about 60°C or from about 35°C to about 55°C or from about 40°C to about 50°C or from about 50°C to about 55°C.

[0076] In some cases, the enzymatic hydrolysis may, for example, be performed at a temperature ranging from about 25°C to about 60°C, or about 30°C to about 55°C, or about 40°C to about 50°C.

[0077] The enzymatic hydrolysis may, for example, be performed at a pH at which the enzymes do not denature. The pH may, for example, be selected to give a desired reaction rate. The enzymatic hydrolysis may, for example, be performed at a pH ranging from about 4 to about 8, for example from about 5 to about 8, for example from about 6 to about 8, for example from about 6.5 to about 7.5.

[0078] The enzymatic hydrolysis may, for example, take place for a period of time ranging from about 1 hour to about 72 hours. For example, the enzymatic hydrolysis may take place for a period of time ranging from about 2 hours to about 48 hours or from about 4 hours to about 36 hours or from about 6 hours to about 24 hours or from about 8 hours to about 16 hours or from about 1-2 hours or up to 5 hours.

[0079] Fermentation

[0080] In certain embodiments, the tomato pomace is subjected to fermentation, wherein the tomato pomace is contacted with one or more fermenting microorganism(s) under conditions and for a period of time suitable for the microorganism(s) to at least partially break down / metabolize the tomato pomace. Where the tomato pomace was subjected to enzymatic hydrolysis prior to fermentation, the tomato pomace is the product of the enzymatic hydrolysis (a tomato pomace hydrolysate). The tomato pomace that is the product of the enzymatic hydrolysis may be referred to as hydrolysed or partly hydrolysed tomato pomace.

[0081] The fermentation may, for example, use one or more species of microorganism. The fermentation may, for example, use one or more lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. cremoris, Pediococcus, Leuconostoc, Bifidobacterium, and / or Bifidobacterium animalis lactis.

[0082] The fermentation may, for example, use the lactic acid bacteria Lactobacillus rhamnosus (Nu-trish® LGG® DA, from Chr. Hansen A / S).

[0083] In certain embodiments, the fermentation uses two or more lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus rhamnosus and / or Bifidobacterium, preferably Bifidobacterium animalis lactis.

[0084] In certain embodiments, the fermentation uses three or more lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus rhamnosus and Bifidobacterium, preferably Bifidobacterium animalis lactis.

[0085] Blends of the two microbial cultures may provide different rates of fermentation depending on the ratio of strains inoculated.

[0086] The amount of microorganism is chosen to ensure sufficient activity and depends on the activity of the microorganism, amount of substrate, and conditions it is used in. The necessary amount of microorganism can be determined by using different amounts and testing the effect of the resulting product in a sensory evaluation as described herein.

[0087] The amount of microorganism may, for example, range from about 0.01% to about 2% based on the total weight of the reaction mixture. For example, the amount of microorganism used may range from about 0.1% to about 0.5% or from about 0.3% to about 0.7%, based on the total weight of the reaction mixture.

[0088] The fermentation will be performed under conditions suitable for all the microorganisms involved (and all enzymes involved if occurring simultaneously with enzymatic hydrolysis). As will be evident to the skilled person, the temperature and pH should be within a suitable range for fermentation to occur to the desired degree. The incubation length will vary accordingly, with shorter incubations when conditions are nearer to the optimum conditions. Necessary nutrients if required or beneficial for the chosen microorganisms may be present. Subjecting the incubated mixture to agitation, for example by stirring (e.g. at 50 to 500 rpm or 100 to 200 rpm) may improve the fermentation. Some microorganisms such as lactic acid bacteria may grow faster under anaerobic conditions so it may be favourable to minimize stirring. In certain embodiments, aerotolerance may be manganese-dependent. The fermentation may, for example, be performed at a temperature less than the temperature at which the microorganisms are killed and / or reduced in numbers. The temperature may, for example, be selected to give a desired reaction rate. The fermentation may, for example, be performed at a temperature ranging from about 20°C to about 45°C. For example, the fermentation may be performed at a temperature ranging from about 25°C to about 40°C, or from about 30°C to about 40°C, or from about 34°C to about 40°C, or from about 30°C to about 37°C, or from about 30°C to about 35°C.

[0089] Useful temperature ranges for Lactobacilli, in particular Lactobacillus plantarum or Lactiplantibacillus plantarum, include, for example, from about 20°C to about 40°C, or from about 30°C to about 40°C, or from about 35°C to about 40°C, with an optimum of about 36°C to about 38°C.

[0090] Useful temperature ranges for Bifidobacteria or other lactic acid bacteria, in particular, L. delbrueckeii ssp. bulgaricus, Streptococcus thermophilus and / or Lactobacillus acidophilus include, for example, from about 20°C to about 40°C, or from about 30°C to about 40°C, or from about 35°C to about 40°C, with an optimum of about 36°C to about 38°C.

[0091] Where the tomato pomace is subjected to fermentation and not enzymatic hydrolysis, the fermentation may, for example, be performed at a temperature ranging from about 30°C to about 45°C.

[0092] The fermentation may, for example, take place for a period of time ranging from about 1 hour to about 72 hours or longer. For example, the fermentation may take place for a period of time ranging from about 6 hours to about 23 hours, or from about 7 hours to about 22 hours, or from about 8 hours to about 21 hours, or from about 9 hours to about 20 hours, or from about 10 hours to about 19 hours, or from about 11 hours to about 18 hours, or from about 12 hours to about 17 hours, or from about 13 hours to about 16 hours, or from about 14 hours to about 16 hours, or from about 15 hours to about 16 hours. In certain embodiments, the fermentation takes place for about 24 hours.

[0093] Roasting

[0094] In some cases, the tomato pomace is not enzymatically treated or fermented, but is instead subjected to a roasting treatment. In certain embodiments, the tomato pomace is roasted at about 250°C to about 350°C for about 5 to about 30 minutes, or at about 280°C to about 320°C for about 15 minutes, for example, in a rotating drum roaster (e.g., a PROBAT roaster) followed by cooling to room temperature.

[0095] The treated (roasted) tomato pomace may, for example be isolated by steam extraction / distillation or organic solvent extraction using a non-water miscible solvent (to separate the flavour modifying ingredient and components which are not soluble in the organic solvent which stay in the aqueous phase). The steam extract! on / disti 11 ati on and organic solvent extraction methods are known to those skilled in the art. In some case, the extraction solvent comprises ethanol, n-propanol, 2-propanol, propylene glycol, glycerol, or combinations thereof. The ratio of the treated tomato pomace to organic solvent may, for example, range from about 0.5: 1.5 to about 1.5:0.5, for example from about 1 : 1. In some cases, the treated tomato pomace is subjected to an extraction solvent at a temperature ranging from about 20°C to about 70°C for a period of time ranging from about 1 hour to about 48 hours.

[0096] Further Processing Steps

[0097] The treated tomato pomace may, for example, be used directly as a flavour modifying ingredient. However, the methods may, for example, comprise one or more additional steps.

[0098] The tomato pomace that is subjected to the enzymatic hydrolysis and / or fermentation may, for example, be an aqueous slurry of tomato pomace. Thus, in certain embodiments, the method may comprise combining the tomato pomace with water prior to the enzymatic hydrolysis and / or fermentation. The aqueous slurry of tomato pomace may, for example, comprise at least about 5 wt% tomato pomace, for example at least about 10 wt% tomato pomace, for example at least about 15 wt% tomato pomace. The aqueous slurry of tomato pomace, for example, comprise up to about 90 wt% tomato pomace, or up to about 50 wt% tomato pomace, or up to about 30 wt% tomato pomace.

[0099] The enzymatic hydrolysis and fermentation should be performed in a sterilized container. Thus, the container may be sterilized prior to adding the tomato pomace.

[0100] The tomato pomace (e.g. an aqueous slurry of tomato pomace) may, for example, be heated prior to the enzymatic hydrolysis and / or fermentation. For example, the tomato pomace may be heated to a temperature equal to or greater than about 50°C, for example heated to a temperature in the range of 50°C to about 55°C, or heated to a temperature equal to or greater than about 75°C, for example equal to or greater than about 100°C or equal to or greater than about 110°C, prior to the enzymatic hydrolysis and / or fermentation. For example, the tomato pomace may be heated to a temperature equal to or less than about 140°C, for example equal to or less than about 130°C prior to the enzymatic hydrolysis and / or fermentation. For example, the tomato pomace may be heated to a temperature of about 121°C prior to enzymatic hydrolysis and / or fermentation. This may be to inactivate and / or kill any microbial contaminants and / or to hydrate and / or pre-heat the tomato pomace prior to enzymatic hydrolysis and / or fermentation. The tomato pomace is then maintained at a suitable temperature and / or cooled to a suitable temperature for the enzymatic hydrolysis and / or fermentation before the enzyme(s) and / or microorganism(s) are added.

[0101] Any enzyme(s) and / or microorganism(s) in the treated tomato pomace may, for example, be deactivated prior to incorporation in a flavour composition or food product. This may, for example, take place by heating, for example to a temperature ranging from about 60°C to about 121°C, for example about 100°C, for a period of time sufficiently long to deactivate the enzymes and / or microorganism(s). For example, any pasteurization or sterilization methods which are well-known in the art, may be used. For example, the enzymes and / or microorganisms may be deactivated by heating to about 70°C, about 90°C or about 100°C or higher for 30 minutes or 45 minutes or 60 minutes. When heating above about 100°C, for example about 121°C, for about 30 minutes, heating may be performed under pressure, for example about 12 to about 15 psi. The microorganism deactivation step is optional if aseptic conditions are used in the preparation of the product. In particular, the disclosed lactic acid bacteria are generally regarded as safe (GRAS) for human food as defined or recognized by the United States Food and Drug Administration or the United States Department of Agriculture, and therefore are suitable for human consumption.

[0102] The treated tomato pomace may, for example, be filtered or centrifuged to remove large particles. The treated tomato pomace may, for example, be concentrated, for example by evaporation including boiling at, for example, up to about 100°C. The treated tomato pomace may, for example, be spray-dried by methods known in the art, for example using carriers such as maltodextrin and / or anti-caking agents.

[0103] Filtering may be performed by any suitable filtering method, such methods are well known in the art, for example, by passing through a felt filter bag in a filter centrifuge. The filtrate (supernatant containing the remaining smaller solids, minus the biomass that includes larger undigested proteins) can be concentrated, for example concentrated 2x by evaporation / boiling at 100°C. The resulting concentrate can be spray-dried, for example, onto a suitable carrier. Many carriers are well known in the art, for example, without limitation, a potato maltodextrin carrier (for example, a ratio of about 1 : 1 solids of the 2x concentrate to carrier may be suitable). Optionally an anti-caking agent may be added, such agents are well known. A suitable anti-caking agent is, for example, tricalciumphosphate (TPC); about 0.5% (wt / wt) based on total weight of the 2x concentrate would be a suitable amount.

[0104] The flavour modifying ingredient may, for example, be used in filtered and / or concentrated form. The flavour modifying ingredient may, for example, be combined with one or more stabilizing agents such as propylene glycol.

[0105] The flavour modifying ingredient may, for example be separated from the treated tomato pomace by steam extract! on / distillation or organic solvent extraction using a nonwater miscible solvent (to separate the flavour modifying ingredient and components which are not soluble in the organic solvent which stay in the aqueous phase). The steam extraction / distillation and organic solvent extraction methods are known to those skilled in the art. In some cases, the extraction solvent comprises ethanol, n-propanol, 2- propanol, propylene glycol, glycerol, or combinations thereof. The ratio of the treated tomato pomace to organic solvent may, for example, range from about 0.5: 1.5 to about 1.5:0.5, for example from about 1 : 1. In some cases, the treated tomato pomace is subjected to an extraction solvent at a temperature ranging from about 20°C to about 70°C for a period of time ranging from about 1 hour to about 48 hours.

[0106] Products

[0107] The flavour modifying ingredient may, for example, be considered natural, cleanlabel products for food labelling and / or food regulatory reasons.

[0108] The final form of the flavour modifying ingredient may be chosen according to methods well known in the art and will depend on the particular food application. The flavour modifying ingredient may be directly added to food products, or may be provided as part of a flavour composition for flavouring food products.

[0109] Flavour compositions contain the flavour modifying ingredient and optionally one or more food grade excipient. Suitable excipients for flavour compositions are well known in the art and include, for example, without limitation, solvents (including water, alcohol, ethanol, oils, fats, vegetable oil, and miglyol), binders, diluents, disintegranting agents, lubricants, flavouring agents, colouring agents, preservatives, antioxidants, emulsifiers, stabilisers, flavour-enhancers, sweetening agents, anti-caking agents, and the like. Examples of such carriers or diluents for flavours may be found e.g. in "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; in "Perfume and Flavor Chemicals", S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998 , and "CTFA Cosmetic Ingredient Handbook", J.M. Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988. The flavour composition may have any suitable form, for example liquid or solid, wet or dried, or in encapsulated form bound to or coated onto carriers / particles or as a powder.

[0110] The flavour composition may, for example, comprise from about 0.01% to about 50%, or about 1% to about 15%, or about 2% to about 10% of flavour modifying ingredient, based on the total weight of the flavour composition.

[0111] The term “food product” is used in a broad meaning to include any product placed into the oral cavity but not necessarily ingested, including, for example, food, beverages, nutraceuticals and dental care products including mouth wash.

[0112] Of further particular interest are, for example, meat analogs. A meat analog is a food product that approximates the aesthetic properties (for example, appearance, flavor, and texture), chemical characteristics and cooking properties of certain types of meat. Meat analogs are also referred to in the food industry as animal protein analogs, meat alternatives, meat substitutes, mock meat, faux meat, imitation meat, vegetarian meat or vegan meat. Meat analogs are increasingly desired by health-conscious non-vegetarians, vegetarians, vegans, persons following religious dietary restrictions, persons seeking reduction of fat in their diet, persons seeking to reduce or eliminate consumption of processed real meat, others seeking to reduce consumption of meat for other ethical or nutritional reasons, and to achieve the reduction of fat while maintaining the same fat perception.

[0113] The present invention is based, at least in part, on the finding that subjecting tomato pomace to enzymatic hydrolysis and / or fermentation results in a flavour modifying ingredient that can mask off-notes and / or enhance the umami and / or salty perception of meat analog products.

[0114] The present invention is also based, at least in part, on the finding that subjecting tomato pomace to enzymatic hydrolysis and / or fermentation results in a flavour modifying ingredient that can enhance the tomato flavor and improve the mouthfeel in terms of sweetness and saltiness of ketchup products, in particular, low sodium, low sugar ketchup products.

[0115] The food product, such as a meat analog product or ketchup product, may, for example, comprise from about 1 ppm to about 50000, or from about 5 ppm to about 40000 ppm, or from about 5 ppm to about 30000 ppm, or from about 5 ppm to about 20000 ppm, or from about 5 ppm to about 10000 ppm of the flavour modifying ingredient.

[0116] The flavour modifying ingredient may be used in unconcentrated or concentrated form or the concentrate may be formulated into a paste or powder by methods known in the art. In this case, the amount to be used has to be adjusted accordingly. The appropriate concentration of the flavour modifying ingredient can be easily tested by an organoleptic titration. This technique is well known in the field of sensory analysis.

[0117] The flavour compositions and food products may, for example, comprise one or more sweeteners. Examples of sweeteners that may be used in the sweetened compositions are disclosed, for example, in WO 2016 / 038617, the contents of which are incorporated herein by reference.

[0118] Also disclosed is a meat analog product comprising a flavour modifying ingredient comprising at least a portion of treated tomato pomace at a concentration from about 1 ppm to about 50000, or 5 ppm to about 20000 ppm, or from about 5 ppm to about 10000 ppm, or any range or amount between these ranges.

[0119] Also disclosed is a ketchup product comprising a flavor modifying ingredient comprising at least a portion of treated tomato pomace at a concentration from about 1 ppm to about 100 ppm, or from about 1 ppm to about 50 ppm, or from about 1 ppm to about 5 ppm, or any range or amount between these ranges.

[0120] Also disclosed is a high-moisture extruded vegetable protein composition comprising a flavor modifying ingredient comprising at least a portion of treated tomato pomace in an amount of about 40% to about 70%, or about 50% to about 70%, or about 60% to about 70%, or any range or amount between these ranges, based on the total weight of the high-moisture extruded vegetable protein composition.

[0121] Uses

[0122] The flavour modifying ingredient obtained by and / or obtainable by the methods described herein may, for example, be added to food products (e.g. as part of a flavour composition) to modify the flavour or mouthfeel of the food product.

[0123] The flavour modifying ingredient obtained by and / or obtainable by the methods described herein may, for example, be used to improve the mouthfeel of a food product and / or to mask off-notes of a food product and / or to improve the saltiness of a food product.

[0124] Thus, there is also provided herein a method of providing a food product having improved mouthfeel and / or reduced off-notes and / or improved saltiness, the method comprising admixing the flavour modifying ingredient obtained by and / or obtainable by the methods described herein with the food product.

[0125] In general terms, “mouthfeel” refers to the complexity of perceptions experienced in the mouth as influenced by the aroma, taste, and texture qualities of food and beverage products. From a technical perspective, however, mouthfeel sensations are specifically associated with physical (e.g. tactile, temperature) and / or chemical (e.g. pain) characteristics perceived in the mouth via the trigeminal nerve. Accordingly, they are a consequence of oral-tactile stimulations and involve mechanical, pain and temperature receptors located in the oral mucosa, lips, tongue, cheeks, palate and throat.

[0126] Mouthfeel perceptions include, for example, one or more of texture - astringent, burning, cold, tingling, thick, biting, fatty, oily, slimy, foamy, melting, sandy, chalky, watery, acidic, lactic acid type, lingering, metallic, body, body sweet, carbonation, cooling, warming, hot, juicy, mouth drying, numbing, pungent, salivating, spongy, sticky, fullness, cohesiveness, density, fracturability, graininess, grittiness, gumminess, hardness, heaviness, moisture absorption, moisture release, mouthwatering, mouthcoating, roughness, slipperiness, smoothness, creamy, creamy texture, buttery, uniformity, uniformity of bite, uniformity of chew, viscosity, fast-diffusion, full body, salivation and retention.

[0127] As stated previously, the perceived mouthfeel of a food can be broadly influenced by the presence of aroma and taste attributes in addition to textural properties. Thus, a number of other attributes may affect the experienced overall mouthfeel sensation of a product including, for example, one or more of taste or aroma - for example sweet, salty, umami, sour, bitter, creamy, creamy texture, creamy sour, acidic, acidic dairy, green onion, toasted onion and parsley.

[0128] By “improvement of mouthfeel” it is meant that any one or more of desired mouthfeel perceptions is / are enhanced and / or that any one or more undesirable mouthfeel perceptions is / are reduced, as compared to a base not containing the flavour modifying ingredient.

[0129] By “masking of off-notes” it is meant that the intensity and / or length of perception of undesirable attributes in a food product is reduced, as analysed by trained panellists when comparing food comprising an ingredient with off-note masking to food without an added flavour modifying ingredient.

[0130] By “improvement in saltiness” it is meant the effect of the flavour modifying ingredient on the saltiness characteristics of a food which are found to be more favourable as analysed by trained panellists when comparing food comprising an ingredient with saltiness improving effect to food without an added flavour modifying ingredient.

[0131] By “improvement in umami” it is meant the effect of the flavour modifying ingredient on the umami characteristics of a food which are found to be more favourable as analysed by trained panellists when comparing food comprising an ingredient with umami improving effect to food without an added flavour modifying ingredient.

[0132] By “improvement in sweetness” it is meant the effect of the flavour modifying ingredient on the sweetness characteristics of a food which are found to be more favourable as analysed by trained panellists when comparing food comprising an ingredient with sweetness improving effect to food without an added flavour modifying ingredient.

[0133] The improvement in sweetness may, for example, provide sweetness characteristics that are more similar to the sweetness characteristics of sucrose.

[0134] The sweetness characteristics may refer to the flavour profile (taste profile), which refers to the intensity of the flavour and perceptual attributes of a given compound.

[0135] The sweetness characteristics may refer to the temporal profile, which refers to the changes in perception of sweetness over time. Every sweetener exhibits a characteristic appearance time (AT) and extinction time (ET). Most high-potency sweeteners, in contrast to carbohydrate sweeteners, display prolonged ET (lingering). Generally, the detected sucrose equivalence spikes to a maximal response level, then tapers off over time. The longer the taper, the greater the detected sweetness linger of a compound.

[0136] The improvement in sweetness may, for example, be particularly obtained when the flavour modifying ingredient is used in sweetened food products. The improvement of sweetness may, for example, be particularly obtained in dairy products or beverages, for example sweetened dairy products or beverages.

[0137] Also disclosed is a method of providing a meat analog product or a ketchup product having an improved umami and / or salty perception, the method comprising admixing the flavour modifying ingredient to the meat analog product or a ketchup product in a concentration from about 1 to about 50000 ppm.

[0138] Also disclosed is a method of providing a meat analog product or a ketchup product having reduced off-notes, the method comprising admixing the flavour modifying ingredient to the meat analog product or a ketchup product in a concentration from about 1 to about 50000 ppm.

[0139] Also disclosed is a method of providing a ketchup product having improved sweetness, the method comprising admixing the flavour modifying ingredient to the ketchup product in a concentration from about 1 to about 100 ppm.

[0140] Also disclosed is a method of providing a ketchup product having improved tomato flavor, the method comprising admixing the flavour modifying ingredient to the ketchup product in a concentration from about 1 to about 100 ppm.

[0141] The flavour modifying ingredient made by the methods described herein may, for example, be used directly in a final food product and may not undergo further processing. Sensory evaluation of such products may be conducted by trained panelists. The use of trained panelists is a widely recognized analytical tool for assessing sensory profiles of compounds in a statistically significant manner. See e.g. “EFFA Guidance Document on the EC Regulation on Flavourings”, European Flavor Association, 2015. Sensory profiling is based on the concept that the overall sensory impression obtained from a sample consists of a number of identifiable sensory attributes (descriptors), each of which is present to a larger or smaller degree. Panelists are trained to recognize each descriptor by assessing typical molecules or blend of molecules that corresponds to that specific descriptor.

[0142] EXAMPLES

[0143] Example 1 - Enzymatic Hydrolysis

[0144] Sample 1 was prepared by forming a mixture comprising 100 grams of tomato pomace (obtained from Morning Star, California or from ConAgra) and 600 grams of water in a glass reactor. The mixture was heated to 121°C and held for 1 hour. The mixture was then cooled to 50°C before about 5 g of enzymes (carbohydrases and proteases) were added. The mixture was incubated at 50°C with continuous mixing for 20 hours to form the treated tomato pomace. The mixture was then heated to 121°C for 30 minutes to inactivate the enzymes, and cooled down to 37°C.

[0145] Example 2 - Fermentation

[0146] Sample 2 was prepared by forming a mixture comprising 100 grams of tomato pomace (obtained from Morning Star, California) and 600 grams of water in a glass reactor. The mixture was heated to 121°C and held for 1 hour. The mixture was then cooled to 50°C before about 1 gram of lactic acid bacteria Lactobacillus rhamnosus (Nu- trish® LGG® DA, from Chr. Hansen A / S) was added to the tomato pomace and incubated for 24 hours at 37°C with continuous agitation to form the treated tomato pomace. The treated tomato pomace was then heated to 121°C for 30 minutes to inactive all microorganisms and then cooled to 37°C.

[0147] Example 3 - Roasting

[0148] Sample 3 was prepared by roasting tomato pomace (obtained from ConAgra) at 300°C for 15 minutes in a rotating drum (PROBAT) followed by cooling to room temperature to form a treated tomato pomace.

[0149] Example 4 - Filtering

[0150] Sample 4.1 was prepared by filtering the treated (hydrolysed) tomato pomace of Example 1. Sample 4.2 was prepared by filtering the treated (fermented) tomato pomace of Example 2. Example 5 - Solvent Extraction

[0151] The following samples were generally prepared as follows: 2 grams of treated tomato pomace, 50 grams of water, and 50 grams of propylene glycol (PG) or ethanol. The sample was mixed and incubated for 20 hours at 60°C with continuous mixing. The mixture was then placed in a separating funnel and left to stand for 12 hours, wherein a clear separation was formed thereafter. The top clear layers were removed and saved as the PG- or ethanol-extracted sample.

[0152] Sample 5.1 A was prepared via propylene glycol (PG) extraction of the treated (hydrolysed) tomato pomace of Example 1. Sample 5. IB was prepared via ethanol extraction of the treated (hydrolysed) tomato pomace of Example 1.

[0153] Sample 5.2A was prepared via propylene glycol (PG) extraction of the treated (fermented) tomato pomace of Example 2. Sample 5.2B was prepared via ethanol extraction of the treated (fermented) tomato pomace of Example 2.

[0154] Sample 5.3A was prepared via propylene glycol (PG) extraction of the treated (roasted) tomato pomace of Example 3. Sample 5.3B was prepared via ethanol extraction of the treated (roasted) tomato pomace of Example 3.

[0155] Example 6 - Sensory Evaluation in Plant-Based Burgers

[0156] Qualitative sensory evaluations by flavorists were undertaken using the flavour modifying ingredients according to Samples 1, 2, 4.1 and 4.2 in a plant-based burger having a composition set forth in Table 1.

[0157] Table 1 It was found that the plant-based burger containing the flavour modifying ingredient according to all the samples, namely, Samples 1, 2, 4.1 and 4.2 exhibited an enhanced umami, enhanced meaty, enhanced savory, enhanced salty taste and mouthfeel, as compared to the plant-based burger without the flavour modifying ingredients. It was also surprisingly found that these flavour modifying ingredients masked unpleasant off- notes, such as beany, bitter, grassy and / or earthy off-notes, in the plant-based burger imparted by the pea protein.

[0158] Example 7 - Testing in High Moisture Extrusion (HME)

[0159] Samples 4.1 and 4.2 were evaluated in the HME base shown in Table 2.

[0160] Table 2

[0161] The water in the Table 2 composition was replaced 1 : 1 with Sample 4.1 or 4.2. Qualitative sensory evaluations by flavorists were undertaken using the flavour modifying ingredients according to Samples 4.1 and 4.2 in the HME base. It was found that the HME base containing the flavour modifying ingredients according to Samples 4.1 and 4.2 exhibited an enhanced umami, enhanced meaty, enhanced savory, enhanced acidity, enhanced salty taste and mouthfeel, as compared to the HME base without the flavour modifying ingredients. It was also surprisingly found that these flavour modifying ingredients masked unpleasant off-notes, such as, beany, bitter, grassy and / or earthy off- notes, in the HME base imparted by the soy protein.

[0162] Example 8 - Evaluation in Low Sodium, Low Sugar Ketchup

[0163] Samples 4.1, 4.2, 5.1 A, 5. IB, 5.2A, 5.2B, 5.3 A and 5.3B were evaluated in a 50% reduced sodium and sugar ketchup product at a concentration of 5 ppm.

[0164] Qualitative sensory evaluations by flavorists were undertaken using the flavour modifying ingredients according to Samples 4.1, 4.2, 5.1 A, 5. IB, 5.2A, 5.2B, 5.3 A and 5.3B in the low sodium, low sugar ketchup. It was found that the low sodium, low sugar ketchup containing the flavour modifying ingredients according to all of the tested samples exhibited an enhanced tomato flavour and improved mouthfeel in terms of sweetness and saltiness, as compared to the low sodium, low sugar ketchup without the flavour modifying ingredients.

[0165] The foregoing broadly describes certain embodiments of the present invention without limitation. Variations and modifications as will be readily apparent to those skilled in the art are intended to be within the scope of the present invention as defined in and by the appended claims.

Claims

CLAIMS1. A method for making a flavour modifying ingredient for a food product, wherein the method comprises subjecting tomato pomace to enzymatic hydrolysis and / or fermentation to form a treated tomato pomace.

2. The method of claim 1, wherein the tomato pomace comprises tomato seeds.

3. The method of claim 1, wherein the tomato pomace comprises tomato skin.

4. The method of claim 1, wherein the tomato pomace comprises tomato seeds and tomato skin.

5. The method of claim 1, wherein the tomato pomace is an aqueous slurry of tomato pomace, and wherein the tomato pomace is present in an amount of 10% to 30% by weight, based on the total weight of the aqueous slurry.

6. The method of claim 1, wherein the enzymatic hydrolysis uses one or more enzymes selected from carbohydrases, proteolytic enzymes, or combinations thereof.

7. The method of claim 6, wherein the one or more proteolytic enzymes are selected from the group consisting of proteinase, peptidase, glutaminase, and mixtures thereof, optionally wherein the one or more proteolytic enzymes comprise both endopeptidase and exopeptidase activity.

8. The method of claim 5 comprising adding one or more enzymes to the aqueous slurry in an amount of 0.01% to 10% by weight, based on the total weight of the aqueous slurry.

9. The method of claim 1, wherein the enzymatic hydrolysis is performed at a temperature ranging from 25°C to 60°C for a period of time ranging from 1 hour to 72 hours.

10. The method of claim 1, wherein the fermentation is performed at a temperature ranging from 25°C to 55°C for a period of time ranging from 1 hour to 72 hours.

11. The method of claim 1, wherein the fermentation uses one or more lactic acid bacteria selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. cremoris, Pediococcus, Leuconostoc, Bifidobacterium, Bifidobacterium animalis lactis and / or Streptococcus thermophilus.

12. The method of claim 5 comprising adding one or more lactic acid bacteria to the aqueous slurry in an amount of 0.05% to 2% by weight, based on the total weight of the aqueous slurry.

13. The method of claim 1, wherein the enzymatic hydrolysis occurs before and / or simultaneously with the fermentation.

14. The method of claim 1, wherein the method comprises subjecting tomato pomace to enzymatic hydrolysis and fermentation.

15. The method of claim 1, wherein the method comprises subjecting the tomato pomace to enzymatic hydrolysis and does not comprise subjecting the tomato pomace to fermentation.

16. The method of claim 1, wherein the method comprises subjecting the tomato pomace to fermentation and does not comprise subjecting the tomato pomace to enzymatic hydrolysis.

17. The method of claim 1, wherein the method comprises heating the tomato pomace to a temperature equal to or greater than 75°C prior to the enzymatic hydrolysis and / or fermentation.

18. The method of claim 1, wherein the method further comprises centrifuging the treated tomato pomace.

19. The method of claim 1, wherein the method further comprises extracting at least a portion of the treated tomato pomace.

20. The method of claim 19 comprising extracting at least a portion of the treated tomato pomace with a solvent.

21. A flavour modifying ingredient obtained by the method of claim 1.

22. A flavour composition comprising the flavour modifying ingredient of claim 21 and at least one food grade excipient, wherein the flavour modifying ingredient is present in an amount of about 0.01% to about 50%, based on the total weight of the flavour composition.

23. A meat analog product comprising the flavour modifying ingredient of claim 21 at a concentration of 1 ppm to 50000 ppm.

24. A ketchup product comprising the flavour modifying ingredient of claim 21 at a concentration of 1 ppm to 100 ppm.

25. A high-moisture extruded vegetable protein composition comprising the flavour modifying ingredient of claim 21 in an amount of about 40% to about 70%, based on the total weight of the high-moisture extruded vegetable protein composition.

26. A method for making a flavour modifying ingredient for a food product, wherein the method comprises roasting tomato pomace at a temperature of about 250°C to 350°C for about 5 to 30 minutes.

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