Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1996-07-01
2000-10-10
Bui, Phuong T.
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 28, 426622, 426627, 426620, 426 64, 426 51, 426 52, 426533, 426655, 426 49, 426 50, 426650, 435 681, C07K 14415, C12N 900, C12P 100
Patent
active
061299375
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The subject of the present invention is a process for the preparation of a flavoring agent as well as a use of this agent.
BACKGROUND ART
The use of germinated seeds in the human diet, especially the use of germinated cereals such as barley in the manufacture of beer, has been known since antiquity.
However, more recent uses of the enzymes produced in the newly formed sprout during the germination of the seed are also known.
EP 0,320,717 (ENIRICERCHE S.p.A), for example, describes a process for the preparation of enzymatic hydrolysates of proteins free of bitterness, using enzymes extracted from germinated sorghum seeds.
There still remains a need for flavoring agents which take a more direct and more complete advantage of the potential flavor content of the seeds of an edible plant, as well as a precise use of the agent thus prepared.
SUMMARY OF THE INVENTION
In the process for the preparation of a flavoring agent according to the present invention, seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, the enzymes are inactivated and all or part of the matured sprouts is recovered.
Likewise, within the framework of the present invention, the flavoring agent is used as raw material for the preparation of products of the Maillard reaction, alone or mixed with other materials rich in flavor precursors and/or enhancers.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
In order to implement the present process, seeds of a plant containing proteins rich in cysteine or methionine, and/or containing hemicelluloses rich in reducing sugars such as xylose, arabinose or glucose, and/or rich in galacturonic acid, for example, may be used as starting material. Preferably, seeds of a plant chosen from the group formed by leguminous plants, cereals, oleaginous plants and crucifers may be used as starting materials. The use of lucerne, radish, fenugreek, lentil, pea and bean seeds, for example, may be particularly recommended.
In order to germinate the seeds, they may be previously steeped for 0-30 h at 15-30.degree. C., in pure water or water supplemented with 0-5% sodium chloride as stabilizing agent.
The seeds, optionally previously steeped, may be placed in a suitable chamber containing an atmosphere whose hygroscopicity and temperature can be regulated and comprising means for sprinkling water over the germinating seeds.
The seeds may be germinated for 1-10 d at 15-30.degree. C. while intermittently spraying them with pure water or water supplemented with 0-5% sodium chloride as stabilizing agent.
Preferably, the seeds are germinated in a controlled atmosphere until the sprouts have a dry matter content of between about 20 and 50%.
The sprouts can be matured, under the effect of their endogenous enzymes, at a temperature of between more than 30.degree. C. and 70.degree. C., preferably at about 45-65.degree. C., for 12-72 h, for example. The process of maturation, or hydrolysis, is performed in a manner such that the water content of the material is maintained. The term "maintained" as used herein does not mean keeping the moisture content at a specific value, but rather the term "maintained" as used herein means that the water content of the material is sufficient such that hydrolysis continues under the action of endogenous enzymes throughout the process of hydrolysis. The whole sprouts can be matured in an atmosphere with a high relative humidity or with some water, and they may then be reduced to a puree, especially by homogenization. They may also be matured in puree form, after homogenizing them
The enzymes may then be inactivated at about 80-95.degree. C. for about 2-30 min.
The sprouts may then be dehydrated, especially by drying under reduced pressure, or a soluble extract of the matured sprouts may be prepared and this extract may be dried, especially by spray-drying.
In a first variant of the present process, a plant material rich in proteins, especially wheat gluten, is mixed with the sprouts before they are mature
REFERENCES:
patent: 4180591 (1979-12-01), Kazuo et al.
patent: 4371551 (1983-02-01), Fulger et al.
patent: 4380551 (1983-04-01), Frontczak
patent: 4613507 (1986-09-01), Fugler et al.
patent: 5405624 (1995-04-01), Doncheck et al.
patent: 5476773 (1995-12-01), Heyland et al.
Bengtsson Bengt
Zurbriggen Beat Denis
Bui Phuong T.
Nestec S.A.
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