US 11,812,755 B2
Flavour generation in food
Yvette Fleury Rey, Ursy (CH); Christina Vafeiadi, Lausanne (CH); Stephane Duboux, St-Prex (CH); Catherine Ngom-Bru, Montpreveyres (CH); Clementine Tastet, Palezieux (CH); Cassandra Mokdad, Epalinges (CH); Christof Gysler, Blonay (CH); and Carl Erik Hansen, Epalinges (CH)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Appl. No. 16/301,659
Filed by SOCIÉTÉ DES PRODUITS NESTLÉ S.A., Vevey (CH)
PCT Filed May 16, 2017, PCT No. PCT/EP2017/061702
§ 371(c)(1), (2) Date Nov. 14, 2018,
PCT Pub. No. WO2017/198652, PCT Pub. Date Nov. 23, 2017.
Claims priority of application No. 16170473 (EP), filed on May 19, 2016.
Prior Publication US 2019/0281839 A1, Sep. 19, 2019
Int. Cl. A21D 8/04 (2006.01); A23L 27/21 (2016.01); A21D 13/45 (2017.01); A23L 5/20 (2016.01); C12N 9/48 (2006.01); C12N 15/52 (2006.01)
CPC A21D 8/042 (2013.01) [A21D 13/45 (2017.01); A23L 5/25 (2016.08); A23L 27/215 (2016.08); C12Y 304/11005 (2013.01); C12Y 304/13009 (2013.01); A23V 2002/00 (2013.01); C12N 9/485 (2013.01); C12N 15/52 (2013.01)] 8 Claims
OG exemplary drawing
 
1. A method for flavor generation, the method comprising:
(a) contacting (1) gluten with (2) a prolyl-specific endopeptidase from Aspergillus niger and (3) a prolidase, at a pH from 5.5 to 7.2 to form a hydrolysed preparation, wherein the prolidase comprises the amino acid sequence SEQ ID NO:1; and
(b) subjecting a food preparation comprising the hydrolysed preparation to heat treatment to obtain a heat-treated food product, wherein the food preparation comprises a reducing sugar that was present in the hydrolysed preparation or added to the hydrolysed preparation, and the prolidase is obtained from Saccharomyces cerevisiae.