Method to improve the taste of food or beverage with a...

Details Method to improve the taste of food or beverage with a... Method to improve the taste of food or beverage with a...

A - Human Necessities

23

L

A23L 1/30 (2006.01) A23L 1/229 (2006.01) C12N 1/06 (2006.01)

Patent

CA 2531314

The present invention discloses a method for improving the fat note in the taste and/or in the aroma and/or in the mouthfeel of a food with a reduced amount of fat by addition to the food of a yeast extract comprising free amino acids and at least 8% w/w of 5'-ribonucleotides. Preferably a yeast extract having a ratio of at most 3.5 between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP is used. Preferably, a yeast extract having a ratio of at most 12 between the percentage (w/w) of protein and the percentage (w/w) of the total amount of 5'- GMP and 5'-IMP is used. The invention also discloses a food with a reduced amount of fat with an improved fat note in the taste and/or in the aroma and/or in the mouthfeel.

La présente invention concerne un procédé permettant d'améliorer la note de gras au niveau du goût et/ou de l'arôme et/ou des sensations en bouche d'un aliment présentant une quantité réduite de graisse par addition à l'aliment d'un extrait de levure comprenant des acides aminés libres et au moins 8 % poids/poids de 5'-ribonucléotides. De préférence, un extrait de levure présentant un rapport de 3,5 au maximum entre le pourcentage (poids/poids) d'acides aminés libres et le pourcentage (poids/poids) de la quantité totale de 5'-GMP et de 5'-IMP est utilisé. De préférence, un extrait de levure présentant un rapport de 12 au maximum entre le pourcentage (poids/poids) de protéine et le pourcentage (poids/poids) de la quantité totale de 5'-GMP et de 5'-IMP est utilisé. L'invention concerne également un aliment présentant une quantité réduite de graisse et une note de gras améliorée au niveau du goût et/ou de l'arôme et/ou des sensations en bouche.

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