BATENBURG AMIR MAXIMILIAAN,BATENBURG AMIR MAXIMILIAAN,CAMBEEN ALPHONSUS HENRICUS LEONARDUS,CAMBEEN ALPHONSUS HENRICUS LEONARDUS,DE JOODE TEUN,DE JOODE TEUN
申请号：
PL14707722
公开号：
PL3027055T3
申请日:
2014.02.27
申请国别(地区):
PL
年份:
2017
代理人:
摘要：
The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt. % and containing per kg of dry matter: &bull150-900 g of proteinaceous matter &bull0-100 g of starch &bull0-5 mg of chlorogenic acid &bull0-30 mg of glycoalkaloid selected from &alpha-solanine, &alpha-chaconine and combinations thereof wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: &bulla first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids &bulla second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids &bullat least 3.5 wt. % Glu wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (&alpha-solanine, &alpha-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.
