CONTROLLED ENZYMATIC BROWNING OF A NON-MEAT PROTEIN CONTAINING MATERIAL COMPRISING PIGMENT AND LACCASE

• Main Authors: SALOMON, JESPER, LUNDE, CHRISTINA
• Format: Patent
• Language: English; French
• Published: 10.02.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to use of a laccase for controlled enzymatic browning of a meat analogue product comprising a red pigment which changes colour when oxidized. Preferably, the laccase is embedded in a fat having a melting temperature of at least 25°C such that the oxidation of the red pigment occurs only at elevated temperature, e.g. during cooking of the meat analogue product. La présente invention concerne l'utilisation d'une laccase pour le brunissement enzymatique contrôlé d'un produit de substitution à la viande comprenant un pigment rouge qui change de couleur lorsqu'il est oxydé. De préférence, la laccase est incorporée dans une graisse ayant une température de fusion supérieure ou égale à 25 °C de telle sorte que l'oxydation du pigment rouge se produit uniquement à une température élevée, par exemple pendant la cuisson du produit de substitution à la viande.