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WO2025209935A1 - Ingrédient de modification d'arôme - Google Patents

Ingrédient de modification d'arôme

Info

Publication number
WO2025209935A1
WO2025209935A1 PCT/EP2025/058522 EP2025058522W WO2025209935A1 WO 2025209935 A1 WO2025209935 A1 WO 2025209935A1 EP 2025058522 W EP2025058522 W EP 2025058522W WO 2025209935 A1 WO2025209935 A1 WO 2025209935A1
Authority
WO
WIPO (PCT)
Prior art keywords
tomato pomace
tomato
fermentation
enzymatic hydrolysis
pomace
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/EP2025/058522
Other languages
English (en)
Inventor
Tarun Bhowmik
Yosuke ONUMA
Laura STIDHAM
Stefka Ivanova Myaka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan SA
Original Assignee
Givaudan SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Givaudan SA filed Critical Givaudan SA
Publication of WO2025209935A1 publication Critical patent/WO2025209935A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention relates generally to methods for making and using flavour modifying ingredients comprising at least a portion of treated tomato pomace.
  • the present invention further relates to flavour compositions and food products such as beverages comprising the flavour modifying ingredients and uses of the flavour modifying ingredients in food products, such as sweetened food products, for example, to improve the sweetness of beverages and/or to improve mouthfeel of beverages and/or enhance taste of beverages.
  • a method for making a flavour modifying ingredient comprising (i) subjecting tomato pomace to enzymatic hydrolysis and/or fermentation to form a treated tomato pomace; and (ii) extracting at least a portion of the treated tomato pomace with a solvent.
  • the tomato pomace comprises tomato seeds and/or tomato skin.
  • step (ii) comprises extracting the treated tomato pomace with an organic solvent.
  • 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.
  • 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.
  • 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.
  • the fermentation uses a lactic acid bacterium 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. In certain embodiments, the method of the first aspect of the present invention further comprises centrifuging and/or filtering the treated tomato pomace to remove at least a portion of the treated tomato pomace.
  • flavour modifying ingredient obtainable by and/or obtained by the method of the first aspect of the present invention, including any embodiment thereof.
  • a food product comprising the flavour modifying ingredient of the second aspect of the present invention, including any embodiment thereof.
  • the food product is a beverage, such as a carbonated soft drink.
  • the flavour modifying ingredient of the second aspect of the present invention is present in the food product at a concentration from about 0.01 ppm to about 100 ppm.
  • flavour modifying ingredient of the second aspect of the present invention to improve the sweetness, mouthfeel and/or taste of a beverage.
  • the flavour modifying ingredient of the second aspect of the present invention is present in a beverage at a concentration from about 0.01 ppm to about 100 ppm.
  • flavour modifying ingredient of the second aspect of the present invention to enhance the sweetness of at least one sweetener present in a food product or beverage.
  • a method of providing a beverage having an improved mouthfeel comprising admixing the flavour modifying ingredient of the second aspect of the present invention to the beverage.
  • a method of sweetening food products comprising admixing with a consumable (i) at least one sweetener present in a concentration above the sweetness recognition threshold in a concentration isosweet from 2% to 15% sucrose and (ii) at least a portion of treated tomato pomace in a concentration below its sweetness recognition threshold in said consumable, wherein the concentration below its sweetness detection threshold excludes concentrations where the at least a portion of treated tomato pomace is perceptible as a sweetener.
  • the food product is a beverage or dairy alternative product.
  • the food product further comprises one or more sweeteners.
  • the one or more sweeteners are selected from sucrose, fructose, glucose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides (e.g.
  • the present invention is based, at least in part, on the finding that subjecting tomato pomace to enzymatic hydrolysis and/or fermentation produces a treated tomato pomace that can be used as a flavour modifying ingredient, for example to improve the mouthfeel of a food product, to mask off-notes of a food product, and/or to improve the sweetness of a food product.
  • the present invention is based, at least in part, on the finding that the flavour modifying ingredients described herein can be used in concentrations where it is not perceptible as a sweetener, but enhances the sweetness of one or more sweeteners.
  • tomato pomace is subjected to enzymatic hydrolysis and not to fermentation. In certain embodiments, tomato pomace is subjected to fermentation and not to enzymatic hydrolysis. In certain embodiments, tomato pomace is subjected to enzymatic hydrolysis and fermentation. In certain embodiments, the tomato pomace is subjected to roasting, and not to enzymatic hydrolysis or fermentation.
  • the present invention is also based on the finding that the treated tomato pomace disclosed herein can be used as a clean-label sweetness modifier or enhancer. It is of interest to enhance sweet taste.
  • enhancing is meant the effect of a compound on sweetness in food products or products placed in the oral cavity which is found more pronounced (stronger, enhanced) in its taste intensity and/or which is found to last longer when comparing to the product without added enhancing compound and/or which is found to have an earlier onset of the flavour sensation.
  • treated tomato pomace refers to at least a portion of tomato pomace that has been subjected to enzymatic hydrolysis and/or fermentation, or alternatively, to the roasting treatment disclosed herein.
  • 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 sweetener, and accordingly, less calories and/or associated undesirable flavor notes/off- notes.
  • compositions and consumables can be formed which have an enhanced effect of the associated flavour sensation, in particular an enhanced sweetness.
  • the present invention is based, at least in part, on the finding that food products and beverages containing the disclosed flavour modifying ingredient can be used to provide clean-label products having decreased amounts of caloric sweeteners required to obtain desired sweetness.
  • sweetness modifier refers to a compound that modifies, enhances, amplifies or potentiates the perception of sweetness of a consumable when the compound is present in the consumable in a concentration at or below the compound’s sweetness recognition threshold, i.e., a concentration at which the compound does not contribute any noticeable sweet taste in the absence of additional sweetener(s). This means that the sweetness modifiers are not present in a sweetening amount.
  • concentration at or below the compound i.e., a concentration at which the compound does not contribute any noticeable sweet taste in the absence of additional sweetener(s). This means that the sweetness modifiers are not present in a sweetening amount.
  • concentration of the sweetness modifier will vary based on the identity of the particular modifier and the type of matrix or consumable.
  • sweetness recognition threshold concentration is the lowest known concentration of a compound that is perceivable by the human sense of taste as sweet. Tomato Pomace
  • tomato pomace refers to any portion of a whole (i.e., unprocessed) or processed tomato.
  • tomato pomace comprises any portion of a tomato that remains after it has been processed.
  • 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 by-product 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, or alternatively, subjecting it to a roasting treatment described herein, and using the treated tomato pomace in a food product at a concentration below its sweetness recognition threshold to enhance the sweetness of one or more sweeteners in the food product.
  • Tomato pomace may include, for example, skins, pulp, seeds and/or stems of tomatoes.
  • the tomato pomace can derive from or contain other parts of the tomato such as pod, stalk, flower, root, leaves and tuber.
  • the tomato pomace includes all by-products from tomato juice, paste, puree and canning processes.
  • the tomato pomace may be dry, i.e. in the form of a powder, or may be a liquid, e.g. in the form of a solid suspension in a liquid.
  • 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.
  • 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%.
  • the tomato pomace may undergo a process to reduce the size of the tomato pomace to a desired particle size.
  • the tomato pomace is mechanically reduced by chopping, milling, grinding, cutting, or 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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).
  • endopeptidase activity attack internal peptide bonds
  • 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.
  • 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.
  • Proteolytic enzymes 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.
  • 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).
  • proteolytic enzymes suitable for food-grade applications, are commercially available from suppliers such as Novozymes, Amano, Biocatalysts, BioCat, Valey 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.
  • Flavorpro® 192, Peptidase 433P, and Peptidase 436P available from Biocatalysts
  • 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 .
  • 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.
  • 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.
  • 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.
  • Anson units (AU) per gram starting material 0.0002 to 0.02 AU, for example 0.0005 to 0.01.
  • LGG L-Leucyl-Glycyl-Glycine
  • 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.
  • 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.
  • 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.
  • the enzymatic hydrolysis may, for example, take place for a period of time ranging from about 1 hour to about 72 hours.
  • 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.
  • 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.
  • 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.
  • 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.
  • the fermentation may, for example, use the lactic acid bacteria Lactobacillus rhamnosus (Nu-trish® LGG® DA, from Chr. Hansen A/S).
  • Lactobacillus rhamnosus Nu-trish® LGG® DA, from Chr. Hansen A/S.
  • the fermentation uses two or more lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus rhamnosus and/or Bifidobacterium, preferably Bifidobacterium animalis lactis.
  • two or more lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus rhamnosus and/or Bifidobacterium, preferably Bifidobacterium animalis lactis.
  • the fermentation uses three or more lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus rhamnosus and Bifidobacterium, preferably Bifidobacterium animalis lactis.
  • lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus rhamnosus and Bifidobacterium, preferably Bifidobacterium animalis lactis.
  • Blends of two microbial cultures may provide different rates of fermentation depending on the ratio of strains inoculated.
  • 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.
  • the amount of microorganism may, for example, range from about 0.01 % to about 2 % based on the total weight of the reaction mixture.
  • 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 tomato pomace.
  • the fermentation will be performed under conditions suitable for all the microorganisms involved (and all enzymes involved if occurring simultaneously with enzymatic hydrolysis).
  • 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.
  • 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.
  • the fermentation may be performed at a temperature ranging from about 25°C to about 40°Cconnect 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.
  • the fermentation may, for example, take place for a period of time ranging from about 1 hour to about 72 hours or longer.
  • 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.
  • the fermentation takes place for about 20 hours.
  • the tomato pomace is not enzymatically treated or fermented, but is subjected to a roasting treatment.
  • 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.
  • a rotating drum roaster e.g., a PROBAT roaster
  • the product of the roasting (i.e., the treated tomato pomace) may, for example be isolated by steam extraction/distillation or organic solvent extraction using a non-water miscible solvent (to separate at least a portion of the treated tomato pomace 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.
  • 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.
  • 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. Further Processing Steps
  • a sweetened carbonated soft drink comprising (i) at least one sweetener present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose and (ii) at least a portion of treated tomato pomace in a concentration below its sweetness recognition threshold in said consumable, wherein the concentration below its sweetness detection threshold excludes concentrations where the at least a portion of treated is perceptible as a sweetener.
  • a method of providing a food product having improved mouthfeel and/or reduced off-notes and/or improved sweetness comprising admixing the flavour modifying ingredient obtained by and/or obtainable by the methods described herein with the food product.
  • 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.
  • the perceived mouthfeel of a food or beverage can be broadly influenced by the presence of aroma and taste attributes in addition to textural properties.
  • 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.
  • improved 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.
  • 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.
  • 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.
  • the improvement in sweetness may, for example, provide sweetness characteristics that are more similar to the sweetness characteristics of sucrose.
  • 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.
  • AT characteristic appearance time
  • ET extinction time
  • 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.
  • Also disclosed is a method of sweetening consumables comprising admixing with a carbonated soft drink a) at least 0.0001% of at least one sweetener, wherein said sweetener comprises sucrose, glucose, high fructose corn syrup, corn syrup, or combinations thereof, wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet to 2% to 15% sucrose; and b) a sweetness enhancer comprising at least a portion of treated tomato pomace, wherein the sweetness enhancer is present in a concentration from about 0.1 to about 10 ppm.
  • the flavour modifying ingredient may be used to strengthen the sweetness impact of the food product (e.g. sweetened food product).
  • the sweetness impact relates to the length of time it takes before the sweetness is initially detected and the intensity at which the sweetness is initially detected.
  • the flavour modifying ingredient may, for example, decrease the amount of time before the sweetness is initially detected and/or increase the intensity at which the sweetness is initially detected.
  • the degree of sweetness and other sweetness characteristics described herein may be evaluated by a tasting panel of trained experts, for example as described in the examples below.
  • 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. As demonstrated by the examples, the b made by the methods described herein provide a pleasant taste with good mouthfeel, and also to enhance the sweetness of one or more sweeteners present in a composition.
  • a mixture was formed comprising 100 grams of tomato pomace (obtained from Morning Star, California) added to 600 grams of water. 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. The mixture was then heated to 121°C for 30 minutes to inactivate the enzymes, and cooled down to 37°C. 1 gram of lactic acid bacteria Lactobacillus rhamnosus (Nu-trish® LGG® DA, from Chr.
  • a mixture was formed comprising 100 grams of tomato pomace (obtained from Morning Star, California) added to 600 grams of water. The mixture was heated to 121°C and held for 1 hour. The mixture was then cooled to 37°C. 1 gram of lactic acid bacteria Lac tobacillus rhamnosus (Nu-trish® LGG® DA, from Chr. Hansen A/S) was added to the slurry and incubated for 24 hours at 37°C with minimal agitation. The fermented tomato pomace was then heated to 121°C for 30 minutes to inactive the microorganisms and then cooled to 37°C. Initial pH before fermentation was 4.97 and the pH dropped to 4.74 after fermentation.
  • Example 1 enzymatic hydrolysis and solvent extraction
  • Example 2 enzymatic hydrolysis, fermentation, and solvent extraction
  • these flavour modifying ingredients enhanced the sweetness of sucrose and stevia present in the carbonated soft drink base.
  • the carbonated soft drink containing the flavour modifying ingredients prepared in Example 3 (fermentation and solvent extraction via PG; and fermentation and solvent extraction via ethanol) exhibited improvements in mouthfeel and enhanced sweetness but also some defects such as tingling, astringency and bitterness, as compared to the carbonated soft drink base without these flavour modifying ingredients.
  • a mixture was formed comprising 200 grams of wet tomato pomace (obtained from ConAgra) that was added to 600 grams of water.
  • the wet tomato pomace had a moisture content of about 40-50% and was homogenized in a blender for 15 minutes.
  • 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.
  • the mixture was then heated to 121°C for 30 minutes to inactivate the enzymes, and cooled down to 37°C.
  • a mixture was formed comprising 200 grams of wet tomato pomace (obtained from ConAgra) that was added to 600 grams of water.
  • the wet tomato pomace had a moisture content of about 40-50% and was homogenized in a blender for 15 minutes.
  • 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.
  • the mixture was then heated to 121°C for 30 minutes to inactivate the enzymes, and cooled down to 37°C.
  • flavour modifying ingredients prepared in examples 6-8 in a carbonated soft drink base at a concentration of 0.1 ppm having the following composition: 7% sucrose, 0.1% citric acid, 0.08% lemon-lime flavour, and 30 ppm stevia.
  • the carbonated soft drink containing the flavour modifying ingredients prepared in Examples 6-7 exhibited enhanced sweetness, taste and mouthfeel, as compared to the carbonated soft drink base without these flavour modifying ingredients. It was surprisingly found that the flavour modifying ingredients enhanced the sweetness of sucrose and stevia present in the carbonated soft drink base.
  • the dairy alternatives containing the flavour modifying ingredients prepared in Example 2 exhibited enhanced sweetness, creaminess and mouthfeel, as compared to the dairy alternatives without these flavour modifying ingredients. It was surprisingly found that the flavour modifying ingredients improved the acid profile of the alternative cream cheese, reducing the harsh acid notes and making it more balanced.
  • Tomato pomace obtained from ConAgra was roasted at 300°C for 15 minutes in a rotating drum (PROBAT) followed by cooling to room temperature.
  • the roasted tomato pomace was then extracted as follows: a) ethanol extraction: 2 grams of roasted tomato pomace, 50 grams of water, and 50 grams of ethanol.
  • PG extraction 2 grams of roasted tomato pomace, 50 grams of water, and 50 grams of PG.
  • Example 11 Qualitative sensory evaluation by flavorists was undertaken using the flavour modifying ingredients prepared in Example 11 (example I la and example 11b) in a carbonated soft drink base at a concentration of 0.1 ppm having the following composition: 7% sucrose, 0.1% citric acid, 0.08% lemon-lime flavour, and 30 ppm stevia.
  • Example 11 the carbonated soft drink containing the flavour modifying ingredients prepared in Example 11 (example I la and example 1 lb) exhibited enhanced sweetness and masking of off-notes, as compared to the carbonated soft drink base without these flavour modifying ingredients. It was surprisingly found that the flavour modifying ingredients enhanced the sweetness of sucrose and stevia present in the carbonated soft drink base.
  • Tomato seeds were either isolated from whole tomato or purchased commercially, for example, San Marzano tomato seeds (Mountain Valley Seed, Utah), or from Morning Star (California), washed thoroughly with water, dried and roasted at 300°C for 3 minutes. Roasted seeds were then extracted as follows; a) ethanol extraction: 5 grams of roasted tomato pomace, 25 grams of water, and 25 grams of ethanol. b) PG extraction: 5 grams of roasted tomato pomace, 25 grams of water, and 25 grams of PG. c) Ground: roasted samples were also ground using a coffee grinder and extracted, as described in sections a) and b), above.
  • Tomato seeds from San Marzano tomatoes from True Leaf Market, Salt Lake City, Utah were ground and extracted with water at 60°C in a shaker-incubator for 18 hours. The extract was freeze-dried then re-suspended in water at about 10% and fractionated on a size-exclusion column (Tricorn 10/600) packed with Sephadex G-100 beads using AKTA purifier with a UV-monitor set at 280 nm. A 500-pl sample was eluted with water. The fractions under the peaks in the chromatogram (6, 7, and 21 through 27) were also run on a TLC plate (depicted in FIG. 1) along the crude extract with a Butanol: Acetic acid:Water (6:2.5: 1.5) solvent. Fractions 21, 22 and 23 produced distinct protein bands when visualized with Ninhydrin. These fractions were tasted in a carbonated soft drink base at 2 ppm and were found to affect the sweetness profile.

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Abstract

La présente invention concerne un procédé de fabrication d'un ingrédient de modification d'arôme pour une boisson gazeuse sans alcool, le procédé consistant à (i) soumettre du résidu de tomate à une hydrolyse enzymatique et/ou une fermentation pour former un résidu de tomate traité ; et (ii) extraire au moins une partie du résidu de tomate traité avec un solvant. La présente divulgation concerne également des compositions d'arôme et des boissons comprenant les ingrédients de modification d'arôme en des quantités efficaces pour améliorer la sucrosité, la sensation en bouche et/ou le goût de boissons.
PCT/EP2025/058522 2024-04-01 2025-03-27 Ingrédient de modification d'arôme Pending WO2025209935A1 (fr)

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Citations (5)

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Publication number Priority date Publication date Assignee Title
CN104939022A (zh) * 2007-04-05 2015-09-30 奇华顿股份有限公司 发酵成分
WO2016038617A1 (fr) 2014-09-11 2016-03-17 The State Of Israel, Ministry Of Agriculture & Rural Development, Agricultural Research Organization (Aro) (Volcani Center) Procédés de production de mogrosides et compositions les comprenant et leurs utilisations
CA3127525A1 (fr) * 2019-02-01 2020-08-06 Givaudan Sa Ingredient de modification d'arome derive de fibre alimentaire
CN106820065B (zh) * 2008-03-17 2021-06-22 奇华顿股份有限公司 酶方法
WO2023275356A1 (fr) * 2021-07-01 2023-01-05 Givaudan Sa Ingrédient de modification d'arôme à base de plantes

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Publication number Priority date Publication date Assignee Title
CN104939022A (zh) * 2007-04-05 2015-09-30 奇华顿股份有限公司 发酵成分
CN106820065B (zh) * 2008-03-17 2021-06-22 奇华顿股份有限公司 酶方法
WO2016038617A1 (fr) 2014-09-11 2016-03-17 The State Of Israel, Ministry Of Agriculture & Rural Development, Agricultural Research Organization (Aro) (Volcani Center) Procédés de production de mogrosides et compositions les comprenant et leurs utilisations
CA3127525A1 (fr) * 2019-02-01 2020-08-06 Givaudan Sa Ingredient de modification d'arome derive de fibre alimentaire
WO2023275356A1 (fr) * 2021-07-01 2023-01-05 Givaudan Sa Ingrédient de modification d'arôme à base de plantes

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"CTFA Cosmetic Ingredient Handbook", 1988, COSMETIC, TOILETRY AND FRAGRANCE ASSOCIATION, INC.
"EFFA Guidance Document on the EC Regulation on Flavourings", 2015, EUROPEAN FLAVOR ASSOCIATION
"Flavourings", 1998, WILEY-VCH
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