MODULATED VEGETABLE PROTEIN
A modulated protein composition is described with improved flavor properties over a vegetable protein. Methods of making a modulated protein composition including the use of a volatile modulating yeast culture to ferment a vegetable protein to produce the modulated protein composition are described. Also disclosed are a fermented vegetable composition made from a modulated protein composition, and ingredients and foods including a fermented vegetable composition or a modulated protein composition.
1 . A method of making a modulated protein composition, the method including:
a. providing a modulation mixture, comprising a vegetable protein and a volatile modulating yeast culture; and
b. fermenting the modulation mixture under volatile modulation conditions to form the modulated protein composition.
2 . The method of claim 1 , wherein the modulation mixture further comprises a lactic acid bacteria culture.
3 . The method of claim 1 , further comprising:
c. combining the modulated protein composition with a lactic acid bacteria culture to form a fermentation mixture; and
d. fermenting the fermentation mixture under fermentation conditions to form a fermented vegetable protein.
4 . The method of claim 1 , wherein the vegetable protein comprises legume protein.
5 . The method of claim 4 , wherein the legume protein comprises pea protein.
6 . The method of claim 1 , wherein the volatile modulation conditions include a temperature in a range of from 25° C. to 45° C.
7 . The method of claim 1 , wherein the volatile modulation conditions include a period of time in range of from 5 hours to 20 hours.
8 . The method of claim 1 , further comprising inactivating the volatile modulating yeast culture.
9 . The method of claim 8 , wherein inactivating the volatile modulating yeast culture comprises heating the modulated protein composition at a temperature and time sufficient to inactivate the volatile modulating yeast culture.
10 . The method of claim 3 , wherein the fermentation conditions include a temperature in a range of from 25° C. to 45° C.
11 . The method of claim 3 , wherein the fermentation conditions include a period of time in a range of from 5 hours to 24 hours.
12 . The method of claim 1 , wherein the volatile modulating yeast culture modulates off-flavor molecule content.
13 . The method of claim 12 , wherein off flavor molecule content comprises at least one of aldehyde content, alcohol content, ketone content, or furan content.
14 . The method of claim 12 , wherein the volatile modulating yeast culture significantly decreases overall ketone content.
15 . The method of claim 12 , wherein the volatile modulating yeast culture modulates at least one of heptanal content, hexanal content, pentenol, heptanone, or furan content.
16 . The method of claim 15 , wherein the volatile modulating yeast culture significantly decreases at least one of (E)-2-heptanal content, (E)-2-hexanal content, 1 -penten-3-ol content, 6-methyl-5-hepten-2-one content, or trans-2-(2-pentenyl)furan content.
17 . The method of claim 1 , wherein the volatile modulating yeast culture significantly increases fruity ester content.
18 . The method of claim 1 , wherein the volatile modulating yeast culture comprises at least one of a Kluyveromyces species, a Torulaspora species, or a Yarrowia species.
19 . The method of claim 18 , wherein the volatile modulating yeast culture comprises at least one of Kluyveromyces marxianus , Kluyveromyces lactis, or Torulaspora delbrueckii.
20 . The method of claim 1 , wherein the modulated protein composition contains measurable amounts of at least 5 different fruity ester molecules.
21 . The method of claim 1 , further comprising drying the modulated protein composition to produce a powder.
22 . The method of claim 3 , further comprising drying the fermented vegetable protein to produce a powder.
23 . A composition produced by the method of claim 1 .
24 . A composition, comprising a vegetable protein including deactivated volatile modulating yeast.
25 . The composition of claim 24 , wherein the vegetable protein contains measurable amounts of at least 5 different fruity ester molecules.
26 . A composition, comprising a vegetable protein including a volatile modulating yeast.
27 . A food product comprising the composition of claim 23 .
28 . The food product of claim 27 , wherein the food product is a cereal-based food.
29 . The food product of claim 27 , wherein the food product is a dairy or non-dairy fermented food.