FLAVOR COMPOSITION FOR FOOD PRODUCTS

Abstract

An umami taste and/or flavor enhancing composition which is obtained from cooking or blanching water of peas, the composition comprising (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one.

Claims

1. A composition obtained from cooking or blanching water of peas, comprising (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one in an amount of at least 0.4% (by total dry weight of the composition).

2. A composition according to claim 1, wherein the pea is selected from Pisum sativum or Pisum sativum var. macrocarpon.

3. A composition as claimed in claim 1, comprising monosodium glutamate (MSG) in the amount of 0.01 to 2% (by total dry weight of the composition).

4. A composition as claimed in claim 1, wherein the composition is in a form selected from the group consisting of a solution, paste, suspension and slurry in water.

5. A composition as claimed in claim 1, wherein the composition is in a form selected from the group consisting of a powder, granules, and a tablet.

6. A composition as claimed in claim 1, which composition has a pH in the range 3 to 8, or in the case of the composition being in solid form the composition has a pH in the range 3 to 8 when dissolved or partially dissolved in water.

7. A process for preparing a composition comprising the steps: a) heating green peas or green pea material in water; b) removing solid matter to give an aqueous extract of the peas or pea material; and c) reducing the water content of the extract to form a composition obtained from cooking or blanching water of peas, comprising (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one in an amount of at least 0.4% (by total dry weight of the composition).

8. A method for umami taste and/or flavour enhancing of a food product.

9. The method as claimed in claim 8, wherein the food product is selected from the group consisting of bouillons, sauces, soups, snacks, cereals, biscuits, prepared meals, nutritional products, products for foodservice, flavors and flavor ingredients, oral supplements, pet food products, and beverages.

10. The method as claimed in claim 8, wherein the food product contains the composition in the amount of 1 to 40% (by total dry weight of the composition).

Description

DETAILED DESCRIPTION

[0027] The invention relates to a composition that provides umami taste and/or enhances the flavor of a food product. The applicant has found that a composition obtained from cooking or blanching water of peas, preferably of green peas, having strong umami taste can be characterised by the presence of specific compound that contribute to the umami taste and/or to the enhancement of flavors in a food product.

[0028] The specific compound has been determined to be (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R).

[0029] In the context of this invention, pea or peas means whole peas or peas, that have been physically transformed in some way, for example by pressing, crushing, pureeing, and includes any peas or pea material commonly known as peas, and specifically including green pea or yellow pea. Preferably, the green pea is either Pisum sativum or Pisum sativum var. macrocarpon. Pea material means all variety of peas including husk and pod of peas.

[0030] The term umami is intended to mean the fifth basic taste (the others are sweet, bitter, salty, and sour), and can be described as a pleasant brothy or meaty taste with a long lasting, mouthwatering and coating sensation. Its main effect is the ability to provide a balanced taste and rounded total flavor of a dish. Typical umami foods include, for example, fish, shellfish, meats, and vegetables (e.g. mushrooms, tomatoes, cabbage, spinach, celery, and many others).

[0031] The composition of the invention may inherently provide umami taste to a food product, meaning that the composition itself has an umami taste. Alternatively or additionally, the composition may enhance the umami taste of a food product, meaning that the composition may not have an umami taste itself but may bring out or increase the umami taste of a food product that is provided by compounds already existing in that food product.

[0032] The applicant prepared an aqueous extract of pea, preferably green pea and then subjected that extract to fractionation. Those fractions that exhibited strong umami taste and/or flavor enhancing ability were then analysed for the presence of compounds that may be responsible for delivering the umami effect. It was found that key compounds present in the extract of pea include monosodium glutamate (MSG) and ribonucleotides at a sensory sub-threshold level, and that the responsible compound for umami is (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R).

[0033] The use of the composition of the invention not only eliminates the need to add externally derived MSG, but also eliminates the need to add any other umami providing substance such as yeast extracts, tomatoes, parmesan or anchovies. Thus, the applicant has found a simple way to deliver an umami taste and/or enhancing flavor to food products without having to add artificial or non-natural ingredients.

[0034] In particular, it is thought that at least (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one is responsible for providing the characteristic umami taste of a pea extract. The composition of the invention comprises (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R) in the amount of 0.1 to 5% (by total dry weight of the composition), preferably 0.2 to 5%, 0.3 to 5%, 0.4 to 5%, more preferably 0.5 to 5%, 0.6 to 5%, 0.5 to 4%, 0.5 to 3%, 0.6 to 4%, 0.6 to 3.5%, or 0.6 to 3%. The composition of the invention comprises (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R) in the amount of at least 50 ppm, preferably at least 100 ppm, preferably at least 150 ppm, preferably at least 200 ppm, preferably at least 250 ppm, preferably at least 300 ppm, preferably at least 350 ppm, preferably between 50 ppm and 2000 ppm, preferably between 100 ppm and 2000 ppm, preferably between 150 ppm and 2000 ppm, between 200 ppm and 1000 ppm, between 250 ppm and 1000 ppm of the total composition.

[0035] Aspartic acid, or a derivative thereof, may be present in the amount of 0.01 to 1% (by total dry weight of the composition), preferably 0.05 to 1%, or 0.05 to 0.5%, or 0.07 to 0.63%, or 0.07 to 0.43%

[0036] Succinic acid, or a derivative thereof, may be present in the amount of 0.05 to 2% (by total dry weight of the composition), preferably 0.05 to 1.5%, or 0.1 to 1.4%, or 0.10 to 1%, or 0.1 to 0.6%, or 0.12 to 0.52%.

[0037] The composition of the invention may also contain MSG in the amount of 0.01 to 2% (by total dry weight of the composition), preferably 0.01 to 1%, or 0.05 to 0.7%, or 0.1 to 0.7%.

[0038] The composition of the invention may also contain fructose in the amount of 1 to 4% (by total dry weight of the composition), preferably 1.5 to 3.5%, or 2 to 3%.

[0039] The composition of the invention may also contain glucose in the amount of 10 to 30% (by total dry weight of the composition), preferably 11 to 26%, or 11 to 25%.

[0040] The composition of the invention may also contain sucrose in the amount of 10 to 44% (by total dry weight of the composition), preferably 10 to 40%, or 11 to 35%.

[0041] The composition of the invention may also contain sodium citrate in the amount of 0.5 to 5% (by total dry weight of the composition), preferably 0.5 to 4.0%, or 1.40 to 3.80%.

[0042] In the process of the invention, the peas or pea material are heated in water typically for a period of 2 minutes to 4 hours, but may be heated for any time sufficient for the extraction without degrading of the product. The heating temperature is also selected to avoid degradation of the product, but is preferably between 70 C. and 100 C. The term cooking water means that the peas or pea material are heated in water typically for a period of 15 minutes to 4 hours between 70 C. and 100 C. The term blanching water means that the peas or pea material are heated in water between 70 C. and 100 C. or by using water steam typically for a period of 2 minutes to 15 min.

[0043] For some species of pea, extraction is preferably conducted in a vacuum bag immersed in a water bath. Using this technique, degradation of the product may be minimised or avoided. For example, the extraction temperature maybe between 60 C. and 90 C., and for a time between 10 and 48 hours.

[0044] Following the heating step, and separation of the solid material, the volume of water can be reduced at any temperature and for any time suitable to avoid degradation of the product. For example, between 90 C. and 100 C. for 10 to 60 minutes, depending on the volume of material. Reduction is preferably achieved when at least 50%, preferably at least 70%, preferably at least 90% of the water has been removed, but can be stopped at any time depending on the water content desired for the composition.

[0045] Removal of water may be carried out using any standard technique including reduction, evaporation, concentration via reverse osmosis, chromatographic methods, or any drying process.

[0046] Separation of the solid material from the aqueous extract may also be carried out using any standard technique such as straining, decanting or filtering. It is preferred to remove solid particles that are larger than about 1 mm.

[0047] Membrane filtration to remove large particles and to reduce the water content followed by heating may also lead to a strong umami taste. It has been found that a heating step at some point after the extraction step is not important for generating other umami flavor compounds for example via Maillard reaction. In other words, umami compounds and/or umami enhancing compounds are present in the peas themselves or in the extract and are not produced when the extract is heated.

[0048] The flavor composition may be in solid or liquid form, for example a tablet or cube, a powder, a paste, granules, or a solution or suspension in water.

[0049] The food product of the invention, prepared from or containing a flavor composition of the invention, may be selected from the group comprising culinary products, such as bouillons, sauces, soups, dry food products such as snacks, cereals and biscuits, chilled and frozen products, such as prepared meals, nutritional products, flavors and flavor ingredients, food supplements, pet food products, and beverages. A typical food product would comprise the umami flavour and/or flavour enhancing composition in an amount of 1 to 40% by total dry weight of the food product, preferably 3 to 40%, preferably 3 to 35%, preferably 5 to 35%, preferably 5 to 30%, preferably 8 to 30%, preferably 10 to 30%, preferably 10 to 25.

[0050] A general process for preparing a pea extract is described in Example 1. After cooking or blanching of the peas and subsequent straining to remove the solid fragments, the extract is concentrated and dried as appropriate.

[0051] Table 1 in Example 2 shows the composition of the pea extracts for Pisum sativum and Pisum sativum var. macrocarpon obtained from cooking water of peas. Additionally Table 1 in Example 2 shows a composition of the pea extract for Pisum sativum from blanching water of peas. It is clear from Example 3 that the umami impression cannot be explained solely by the MSG content. The MSG taste threshold is described in the literature as between 0.255 and 0.5 g MSG/L (1.5-3 mmol/L) (Behrens, M., et al. (2011) Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond; Angew. Chem. Int. Ed., 50, 2220-2242). Therefore the MSG content for the Pisum sativum extract is below the taste threshold. To confirm the umami taste of the pea extract, all MSG containing ingredients (MSG, ribonucleotides and yeast extract) were removed from a standard bouillon. Pea extract was added. Table 2 in Example 3 shows the umami impression between 0 (no umami) to 3 (strong umami) of a trained panel. The effect of the addition of a pea extract to a bouillon base (which has no intrinsic umami taste) is to provide a strong umami taste. It is clear that the pea extract alone promotes umami taste, and that this effect is even greater in the presence of MSG.

[0052] A standard bouillon containing no MSG but added pea extract was compared to the same standard bouillon containing MSG. The results are shown in Table 3 of Example 4. A trained panel rated the bouillons on a scale from 0 (no umami) to 10 (strong umami). This gives evidence that the pea extract delivers a strong umami even it is less than to MSG itself, but the taste is received as being more natural and round mouthfeel instead of using MSG alone.

[0053] As used in this specification, the words comprises, comprising, and similar words, are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean including, but not limited to.

[0054] The invention is further described with reference to the following examples. It will be appreciated that the invention as claimed is not intended to be limited in any way by these examples.

EXAMPLES

Example 1

General Method for Preparing Pea Extract

[0055] A general method for preparing the composition of the invention is as follows: [0056] heat peas or pea material either at 95-100 C. for about 2-20 min, (preferable for fresh pea), to allow a first extraction of the flavor compound. [0057] strain to remove the solid fragments (larger than 1 mm) and retain the aqueous extract containing the flavor compounds. [0058] reduce the water content to concentrate the flavor compounds.

Example 2

General composition of the pea extract

[0059] Extracts prepared according to Example 1 were found to have the compositions shown in Table 1.

TABLE-US-00001 TABLE 1 General composition of the pea extract from different peas (based on dry mass). Pisum Pisum sativum Pisum sativum var. sativum (cooking macrocarpon (blanching Compound water).sup.a) (cooking water).sup.a) water).sup.b) MSG (%) 0.11-0.61 0.05-0.23 0.33 Succinic acid (%) 0.12-0.52 0.94-1.32 0.36 Aspartic acid (%) 0.07-0.43 0.18-0.63 0.21 IMP-Na.sub.2 (%) 0.02-0.15 0.005-0.01 0.03 GMP-Na.sub.2 (%) 0.32-1.50 0.05-0.16 0.03 Fructose (%) 2.01-2.83 2.36-3.12 2.10 Glucose (%) 11.24-24.67 21.85-25.38 18.3 Lactose (%) 0.32-2.63 0.42-0.97 0.3 Maltose (%) 0.32-2.63 0.52-1.52 1.2 Sucrose (%) 11.09-34.90 12.64-40.06 22.50 NaCl (%) 0.96-2.04 0.12-1.39 1.74 Citric acid 1.42-3.76 0.86-1.88 3.45 Beta-R 0.15-1.44 0.51-2.22 0.98 .sup.a)10 different pea cooking water samples have been analysed. The variation comes from the pea itself, the origin of the pea (country) and the harvest time. .sup.b)One pea blanching water sample has been analysed.

[0060] The compounds were isolated and characterized using two-dimensional preparative chromatography. For example, size exclusion chromatography in the first dimension, then hydrophilic interaction column (normal phase) in a second dimension. Identification of compounds was carried out using conventional analytical methods such as LC-MS or NMR.

[0061] Surprisingly it has been found, that (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R) is responsible to provide and enhance an umami taste. At least 0.1% (by total dry weight of the composition) of the composition of the invention comprises (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R). It is beneficial to provide an umami taste and/or flavor enhancing compositions from peas if at least 0.4% (by total dry weight of the composition) of the composition of the invention comprises (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R). Surprisingly it has been found, that the blanching water of peas results in a comparable composition compared to the cooking water of peas.

Example 3

Sensory Evaluation of Pea Extract

[0062] Different pea extract from Pisum sativum containing the composition as described in table 1 has been used to define the threshold concentrates in a sensory panel of 6 trained persons. The technical tasting was measured versus a control sample. Tasters were asked to judge the different products according to umami intensity on a 3-point scale.

TABLE-US-00002 TABLE 2 25 g or 75 g or 125 g of the pea extract Pisum sativum containing 0.2% (by total dry weight of the composition) of (5R)- (-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2- one (beta-R) has been dissolved within 1 liter of water. Concentration No Umami Umami Umami pea extract C; gl umami 1 2 3 Comments 25 g/l 6 0 0 0 Sweet, watery 75 g/l 3 3 0 0 off note 125 g/l 0 4 2 0 bitter off note

[0063] This result shows that pea extract Pisum sativum containing 0.2% (by total dry weight of the composition) of (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R) has an umami effect but also an unpleasant off note which gets bitter at higher concentrations is superposing the umami effect.

TABLE-US-00003 TABLE 3 10 g or 30 g or 50 g of the pea extract Pisum sativum containing 0.5% (by total dry weight of the composition) of (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2- one (beta-R) has been dissolved within 1 liter of water. Concentration pea No Umami Umami Umami extract C; g/l umami 1 2 3 Comments 10 g/l 6 0 0 0 Sweet, watery 30 g/l 1 4 2 0 Mouthfulness, round 50 g/l 0 0 2 4 Umami, roundness, lingering, long lasting

[0064] A pea extract Pisum sativum containing 0.5% (by total dry weight of the composition) of (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one (beta-R) has an umami effect without an unpleasant off note. It can be calculated that the threshold concentrate for this example is 147 ppm.

Example 4

Sensory Evaluation of Pea Extract within a Bouillon

[0065] This example shows the results of an evaluation of umami impression of bouillon bases comparing bouillons containing pea extract with bouillons containing no pea extract. The pea extract used was obtained by a blanching water process containing the composition as described in table 1.

TABLE-US-00004 TABLE 4 Evaluation of the umami impression of the pea extract in different bouillon bases. Umami Bouillon Base Rating Containing no MSG 0 Containing 10 wt % pea extract and no 2.5 added MSG Containing sub-threshold MSG (60 mg/L) 0 Containing 10 wt % pea extract and sub- 2.83 threshold MSG added (60 mg/L)

[0066] The results given are the average rating of a panel of six experienced tasters rating the umami intensity (0=no umami; 1=umami barely perceivable; 2=umami clearly perceivable; 3=strong umami).

Example 5

Comparison of Standard Bouillons Containing Pea Extract or MSG

[0067] This example shows the results of a comparison between the umami impression of a standard bouillon (containing MSG) and a bouillon containing pea extract but no MSG. The pea extract used was obtained by a blanching water process containing the composition as described in table 1.

TABLE-US-00005 TABLE 5 Comparison of the umami impression of a standard bouillon (containing MSG) and a bouillon without MSG but containing pea extract. Bouillon Umami Rating Containing MSG 5 Containing 18 wt % pea 4.4 extract and no MSG

[0068] The results given are the average rating of a panel of 12 experienced tasters rating the umami intensity (0=no umami; 10=strong umami). In addition the taste of the bouillon containing pea extract has been described as being more natural and given a round mouthfeel.

[0069] Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification.