Food or edible material: processes – compositions – and products – Fermentation processes
Patent
1993-07-08
1996-05-28
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
426 11, 426 18, 426 32, 426 33, 426 34, 426 44, 426 47, 426 49, 426 55, 426 60, A23B 400, A23L 100
Patent
active
055209335
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a method for the production of foods and beverages with a desirable flavor, particularly an ester flavor which comprises bringing an animal-derived, ester-synthesizing enzyme or a substance containing the enzyme into contact with the foods and beverages at its production stage to thereby impart an ester flavor to the foods and beverages.
PRIOR ART
A large number of aromatic components are identified in food products. Out of the components, an ester flavor is well known as a fruity aroma.
Hithertofore, many attempts to intensify the ester flavor have been made. The attempts include a method in which alcohol is added to oils and fats containing volatile fatty acids, and a method in which a lipase derived from Rhizopus chinensis or from Candida cylindracea is employed to produce an ester compound [Japanese Published Examined Patent Application No. 50554/1981, Journal of the Japanese Society for Food Science and Technology, Vol. 30, No. 10, p.572, (1983)], a method in which the flavor is intensified by the addition of lipase derived from Rizopus delemar, Aspergillus niger or Candida cylindracea to fruit juice. (Japanese Published Examined Patent Application No. 39904/1977), etc.
Microbial esterases, for example, baker's and brewer's yeast [J. Inst. Brew., 82, 170, (1976)], sake yeast [Hakko Kogaku Kaishi, 64, 175, (1986)], sake koji [Hakko Kogaku Kaishi, 64, 247, (1986)], wine yeast [Tr. Tashk. Politekh. Inst., 107, 94, (1973)], fungi on grapes (Botrytis cinerea) [Izv. Akad. Nauk Mold. SSR. Ser. Biol. Khim. Nauk., 2, 78, (1975)], lactobacillus [J. Dairy Sci., 57, 1432, (1974), ibid., 57, 535, (1974)], etc. are known to contribute to ester formation.
Esterases and lipases from animal tissues are known to possess the ability to synthesize esters [Am. Chem. J. 24, 491, (1900)]. However, the study is silent about the application of the esterases and lipases to foods and beverages.
It is described that if lipase is allowed to work in a highly aqueous system, the reaction tends toward hydrolysis and that thus non-aqueous media are often used to induce ester synthesis [Science, 224, 1249, (1984), Japanese Published Examined Patent Application No. 39233/1988, Japanese Published Unexamined Patent Application No. 116629/1983].
Methods of producing cheese flavors by use of pregastric esterases derived from mammals and lipase derived from microorganisms are known (Japanese Published Unexamined Patent Application No. 113869/1984, Japanese Published Unexamined Patent Application No. 66856/1984, Japanese Published Unexamined Patent Application No. 14369/1972). Tests by the present inventors on the ability to synthesize esters using enzymes derived from microorganisms and enzyme preparations from the larynx or pancreas of animals reveals that satisfactory ester synthesis was not observed (refer to Table 1 hereinafter).
It has been found that esters produced by the ester-synthesizing enzymes derived from animal organs impart desirable flavors to foods and beverages. Particularly, the enzymes have been found to possess ester-synthesizing activity even in aqueous solutions having extremely low alcohol concentrations, which indicates that the enzymes are useful as ester flavor additives for foods and beverages.
DISCLOSURE OF THE INVENTION
According to the present invention, foods and beverages having a desirable aroma and a desirable taste can be produced by bringing an animal-derived, ester-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (W/W) [hereinafter % means % (W/W)]ethanol with 2.6% butyric acid, or a substance containing the enzyme [hereinafter referred to as the ester-synthesizing enzyme substance] into contact with the foods and beverages during their production processes.
The one unit as used herein is defined as the potency of the enzyme activity which produces 1 micromole of ethyl butyrate in 1 minute, under the assay conditions described below.
The foods and
REFERENCES:
patent: 3469993 (1969-09-01), Pangier
patent: 4595594 (1986-06-01), Lee et al.
Margalith, Flavor Microbiology, 1982, Charles C. Thomas, Springfield USA, pp. 76-79.
Parliment, et al. Biogeneration of Aromas, 1985, ACS Symposium Series, pp. 315-318.
Journal of the Japanese Society for Food Science and Technology, vol. 30, No. 10, p. 572 (1983).
J. Inst. Brew., 82, 170 (1976).
Hakko Kogaku Kaishi, 64, 175 (1986).
Hakko Kogaku Kaishi, 64, 247 (1986).
Tr. Tashk Politekh. Inst., 107, 94, (1973).
Izv. Akad. Nauk Mold. SSR. Ser. Biol. Khim. Nauk., 2, 78, (1975).
J. Dairy Sci., 57, 1432, (1974).
J. Dairy Sci. 57, 535 (1974).
Am. Chem. J. 24, 491, (1990).
Science, 224, 1249, (1984).
Egi Makoto
Koiwa Yoichi
Muromachi Hideo
Ogata Nobuo
Ohta Shigenori
Kyowa Hakko Kogyo Co. Ltd.
Wong Leslie
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