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1. (WO2007011870) ENZYME COMPOSITIONS THAT ENHANCE THE FLAVOR OF FOOD AND BEVERAGES
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WE CLAIM:

1. A food or beverage composition comprising (i) a food or beverage comprising a glycone and (iϊ) an enzyme composition having an enzyme activity profile that comprises glucosidase activity, /?-glycosidase activity, protease activity, lipase activity, amylase activity, glucoamylase activity, xylanase activity, and pectinase activity, wherein the food or beverage composition exhibits an increased aglycone content and/or enhanced flavor relative to a corresponding composition that does not comprise the enzyme composition.

2. The composition according to claim 1, wherein the enzyme activity profile comprises one or more of:
a glucosidase activity of about 40 to about 70 u/g;
a /?-glycosidase activity of about 0.3 to about 0.9 u/g;
a protease activity of about 4,000 to about 8,000 u/g;
a lipase activity of about 300 to about 500 u/g;
an amylase activity of about 160,000 to about 190,000 u/g;
a glucoamylase activity of about 24,000 to a bout 28,000 u/g;
a xylanase activity of about 11,000 to aboui: 14,000 u/g; and
a pectinase activity of about 40 to about 120 u/g.

3. The composition of claim 1 , wherein the enzyme composition comprises one or more enzymes selected from the group consisting of glucosidase, /?~glycosidase, protease, lipase, amylase, glucoamylase, xylanase, and pectinase.

4. The composition of claim 1 , wherein the enzyme composition comprises Protease M.

5. The composition of claim 1, wherein the beverage composition is selected from the group consisting of fruit juice, tea, alcoholic beverage and combinations thereof.

6. The composition of claim 5, wherein the beverage composition is a fruit juice, and the fruit juice is selected from the group consisting of cranberry, cherry, apple, tomato, orange, grapefruit, raspberry, and combinations thereof.

7. A food or beverage composition prepared by a process comprising contacting a food or beverage comprising a glycone with an enzyme composition having an enzyme activity profile that comprises glucosidase activity, /?-glycosidase activity, protease activity, lipase activity, amylase activity, glucoamylase activity, xylanase activity, and pectinase activity, and wherein the food or beverage composition exhibits an increased aglycone content and/or enhanced flavor relative to a corresponding product that does not comprise the enzyme composition.

8. The process of claim 7, wherein the enzyme composition comprises one or more enzymes selected from the group consisting of glucosidase, /?-glycosidase, protease, lipase, amylase, glucoamylase, xylanase, and pectinase.

9. The process of claim 7, wherein the enzyme composition comprises
Protease M.

10. A method of enhancing the flavor of a food or beverage comprising contacting a food or beverage with an enzyme composition having an enzyme activity profile that comprises glucosidase activity, /?-glycosidase activity, protease activity, lipase activity, amylase activity, glucoamylase activity, xylanase activity, and pectinase activity.

11. The method of claim 10, wherein the enzyme composition comprises one or more enzymes selected from the group consisting of glucosidase, /?-glycosidase, protease, lipase, amylase, glucoamylase, xylanase, and pectinase.

12. The method of claim 10, wherein the enzyme composition comprises
Protease M.

13. A method of increasing the aglycone content of a food or beverage comprising contacting a food or beverage comprising a glycone with an enzyme composition having an enzyme activity profile that comprises glucosidase activity, /?-glycosidase activity, protease activity, lipase activity, amylase activity, glucoamylase activity, xylanase activity, and pectinase activity.

14. The method of claim 13, wherein the enzyme composition comprises one or more enzymes selected from the group consisting of glucosidase, /?-glycosidase, protease, lipase, amylase, glucoamylase, xylanase, and pectinase.

15. The method of claim 13 , wherein the enzyme composition comprises
Protease M.

16. An enzyme composition comprising glutaminase, /?-glycosidase, protease, lipase, amylase, glucoamylase, xylanase, and pectinase.

17. The composition according to claim 16, wherein the composition further comprises one or more buffers.

18. The composition according to claim 16, wherein the composition further comprises one or more of enzyme RP-I, deaminase and glutaminase.

19. The composition according to claim 16, having an enzyme activity profile comprising one or more of:
a /?-glycosidase activity of about 0.3 to about 0.9 u/g;
a protease activity of about 4,000 to about 8,000 u/g;
a lipase activity of about 300 to about 500 u/g;
an amylase activity of about 160,000 to about 190,000 u/g;
a glucoamylase activity of about 24,000 to a bout 28,000 u/g;
a xylanase activity of about 11,000 to about 14,000 u/g; and a pectinase activity of about 40 to about 120 u/g.

20. A food or beverage product, wherein the product comprises a flavor-enhancing amount of an enzyme composition having an enzyme activity profile comprising /?-glycosidase activity, protease activity, lipase activity, amylase activity, glucoamylase activity, xylanase activity, and pectinase activity.

21. The product according to claim 20, wherein the enzyme activity profile further comprises glutaminase activity.

22. The product of claim 20, wherein the enzyme composition comprises one or more enzymes selected from the group consisting of /?-glycosidase, protease, lipase, amylase, glucoamylase, xylanase, and pectinase.

23. The product of claim 20, wherein the enzyme composition comprises
Protease M.

24. A process for producing a food or beverage product having an enhanced flavor profile, comprising the step of contacting the food or beverage product with a flavor-enhancing amount of an enzyme composition having an enzyme activity profile comprising /?-glycosidase activity, protease activity, lipase activity, amylase activity, glucoamylase activity, xylanase activity, and pectinase activity, whereby the flavor profile of the food or beverage product is enhanced.

25. The process according to claim 24, wherein the process further comprises, after said contacting step, the step of heating the food or beverage product for a time and at a temperature sufficient to inactivate said enzyme composition.

26. The process of claim 24, wherein the enzyme composition comprises one or more enzymes selected from the group consisting of /?-glycosidase, protease, lipase, amylase, glucoamylase, xylanase, and pectinase.

27. The process of claim 24, wherein the enzyme composition comprises Protease M.

28. A food or beverage product obtained by the process according to claim 24.