Fermented Ingredient

Abstract

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

1 . A process of forming a salt enhancing ingredient, comprising steps wherein
 a) pea protein is hydrolyzed, and   b) the hydrolyzed or partly hydrolyzed pea protein is subjected to fermentation with a  Lactobacillus  species at a temperature suitable for the species at a starting pH of at least 6 or higher and incubated until a pH of 5.5 or lower is reached.   
   
   
       2 . A process according to  claim 1  wherein the hydrolysis in step a) is an enzymatic hydrolysis performed with an enzyme or enzyme preparation having both proteinase and peptidase activity at a temperature suitable for the enzyme. 
   
   
       3 . A process according to  claim 2  wherein the enzyme preparation is from  Aspergillus oryzae  (Umamizyme™) and the hydrolysis is performed at 40° C. to 60° C. 
   
   
       4 . A process according to  claim 1  wherein the hydrolysis is performed chemically by adding a sufficient amount of acid. 
   
   
       5 . A process according to  claim 4  wherein the acid is selected from the group consisting of hydrochloric acid, lactic acid, phosphoric acid, and citric acid. 
   
   
       6 . A process according to  claim 4  wherein the hydrolysis temperature is from 50° C. to 70° C. 
   
   
       7 . A process according to  claim 1  wherein the hydrolysis is performed by a combination of an acid and an enzyme or enzyme preparation having both proteinase and peptidase activity at a temperature suitable for the enzyme or enzyme preparation. 
   
   
       8 . A process according to  claim 1  wherein the  Lactobacillus  species is selected from one or more of  L. plantarum, L. casei, L. brevis  and  L. helveticus.    
   
   
       9 . The salt enhancing ingredient formed by the process according to  claim 1 . 
   
   
       10 . The salt enhancing ingredient of  claim 9  wherein the salt is concentrated. 
   
   
       11 . The salt enhancing ingredient according to  claim 9  wherein the salt enhancing ingredient is spray-dried. 
   
   
       12 . A flavor composition for food products comprising the salt enhancing ingredient according to  claim 9 . 
   
   
       13 . The flavor composition of  claim 12  wherein the concentration of the salt enhancing ingredient of  claim 9  is 0.02% to 0.3% (wt/wt) based on a spray-dried 2× concentrate. 
   
   
       14 . A food product comprising the salt enhancing ingredient according to  claim 9 . 
   
   
       15 . A food product of  claim 14  wherein the concentration of the salt enhancing ingredient is 0.002% to 0.03% (wt/wt) based on a spray-dried 2× concentrate. 
   
   
       16 . The food product according to  claim 14  which is a reduced or low sodium food product. 
   
   
       17 . The food product of  claim 16  wherein the sodium chloride concentration is 0.15% (wt/wt) to 3% (wt/wt). 
   
   
       18 . The food product of  claim 16  wherein the sodium chloride concentration is 0.15% (wt/wt) to 1.5% (wt/wt). 
   
   
       19 . The reduced or low sodium food product according to  claim 16  wherein said food product additionally KCl. 
   
   
       20 . A method of providing a food product enhanced in saltiness wherein the salt enhancing ingredient according to  claim 9  is admixed with said food product. 
   
   
       21 . The method according to of  claim 20  wherein the food product is a reduced or low sodium food product optionally containing KCl. 
   
   
       22 . The method according to  claim 21 , wherein the KCl is present in the food product in a concentration of from 0.1% to 2% (wt/wt).