DE2208301A1 - Protein-enriched bakery products - from dough contg yeasts or bacteria - Google Patents
Protein-enriched bakery products - from dough contg yeasts or bacteriaInfo
- Publication number
- DE2208301A1 DE2208301A1 DE19722208301 DE2208301A DE2208301A1 DE 2208301 A1 DE2208301 A1 DE 2208301A1 DE 19722208301 DE19722208301 DE 19722208301 DE 2208301 A DE2208301 A DE 2208301A DE 2208301 A1 DE2208301 A1 DE 2208301A1
- Authority
- DE
- Germany
- Prior art keywords
- protein
- dough
- yeast
- microorganisms
- bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 26
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 16
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 11
- 241000894006 Bacteria Species 0.000 title claims description 8
- 244000005700 microbiome Species 0.000 claims abstract description 14
- 235000013351 cheese Nutrition 0.000 claims abstract description 4
- 235000013379 molasses Nutrition 0.000 claims abstract description 4
- 239000002699 waste material Substances 0.000 claims abstract description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 229940025131 amylases Drugs 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 230000014616 translation Effects 0.000 claims description 3
- 230000007423 decrease Effects 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000007791 liquid phase Substances 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 238000005273 aeration Methods 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 abstract description 7
- 239000011782 vitamin Substances 0.000 abstract description 7
- 229940088594 vitamin Drugs 0.000 abstract description 7
- 229930003231 vitamin Natural products 0.000 abstract description 7
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 11
- 235000008429 bread Nutrition 0.000 description 7
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- VVIAGPKUTFNRDU-UHFFFAOYSA-N 6S-folinic acid Natural products C1NC=2NC(N)=NC(=O)C=2N(C=O)C1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 VVIAGPKUTFNRDU-UHFFFAOYSA-N 0.000 description 2
- MPJKWIXIYCLVCU-UHFFFAOYSA-N Folinic acid Natural products NC1=NC2=C(N(C=O)C(CNc3ccc(cc3)C(=O)NC(CCC(=O)O)CC(=O)O)CN2)C(=O)N1 MPJKWIXIYCLVCU-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- VVIAGPKUTFNRDU-ABLWVSNPSA-N folinic acid Chemical compound C1NC=2NC(N)=NC(=O)C=2N(C=O)C1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 VVIAGPKUTFNRDU-ABLWVSNPSA-N 0.000 description 2
- 235000008191 folinic acid Nutrition 0.000 description 2
- 239000011672 folinic acid Substances 0.000 description 2
- 229960001691 leucovorin Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AEDORKVKMIVLBW-BLDDREHASA-N 3-oxo-3-[[(2r,3s,4s,5r,6r)-3,4,5-trihydroxy-6-[[5-hydroxy-4-(hydroxymethyl)-6-methylpyridin-3-yl]methoxy]oxan-2-yl]methoxy]propanoic acid Chemical compound OCC1=C(O)C(C)=NC=C1CO[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](COC(=O)CC(O)=O)O1 AEDORKVKMIVLBW-BLDDREHASA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000025938 carbohydrate utilization Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000006545 glycolytic metabolism Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229940103141 riboflavin 100 mg Drugs 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229940101691 thiamine 10 mg Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Proteinangereicherte Backwaren und Verfahren zu deren Herstellung Die Erfindung bezieht sich auf proteinangereicherte Backwaren und deren Herstellung. -Backwaren mit einem erhöhten Proteingehalt und entsprechend vermindertem Kohlehydratgehalt gewinnen ernährungstechnisch zunehmend an Bedeutung. Bekannt ist die Erhöhung des Proteingehalts unter Heranziehung pflanzlicher Eiweißlieferanten wie Soja oder Weizenkleber, was jedoch den Herstellungspreis der Backwaren erheblich erhöht und die Backeigenschaften so verschlechtert, daß nur begrenzte Mengen Protein zugesetzt werden können. Protein-enriched baked goods and processes for their manufacture The invention relates to protein-enriched baked goods and their production. -Baked goods with an increased protein content and correspondingly reduced carbohydrate content are becoming increasingly important in terms of nutrition. The increase in the Protein content using vegetable protein suppliers such as soy or wheat gluten, However, this significantly increases the production price of the baked goods and the baking properties so deteriorated that only limited amounts of protein can be added.
Es wurde nun gefunden, daß mikrobielle proteinhaltige Zellmaterialien wie z. B. Hefe oder Bakterien als proteinsteigender Backzusatz besonders gut geeignet sind, da sie zum Teil in erheblichen Mengen als lästiges Nebenprodukt anfallen und somit billig erhältlich sind und zum anderen überraschenderweise sehr gut zu verbacken sind und zu einem Produkt führen, bei dem neben der Erhöhung des Proteingehalts ein sehr bedeutsamer Vitaminreichtum festgestellt wird. It has now been found that microbial proteinaceous cell materials such as B. yeast or bacteria particularly suitable as a protein-increasing baking additive are, as they are partly incurred in considerable quantities as an annoying by-product and are thus available cheaply and, on the other hand, surprisingly, are very easy to bake are and lead to a product in which, in addition to increasing the protein content a very significant amount of vitamins is found.
Die erfindungsgemäßen proteinangereicherten Backwaren sind demgemäß dadurch gekennzeichnet, daß der erhöhte Proteingehalt auf mitverbackenes mikrobielles proteinhaltiges Zellmaterial zurückgeht. The protein-enriched baked goods according to the invention are accordingly characterized in that the increased protein content is due to co-baked microbial protein-containing cell material decreases.
Die Herstellung der proteinangereicherten Backwaren erfolgt dabei insbesondere dadurch, daß Teig mit einem Gehalt an Mikroorganismen wie Hefe oder Bakterien von über 6 Gew.-%, vorzugsweise über 10 Gew.-%, verbacken wird. The production of the protein-enriched baked goods takes place here in particular in that dough with a content of microorganisms such as yeast or Bacteria of over 6 wt .-%, preferably over 10 wt .-%, is baked.
Als Hefe kann dabei insbesondere auch unter Verwendung von Melasse, gezüchtete Hefe oder Abfall-Brauereihefe verwendet werden und als Bakterien kommen Mikroorganismen aus der Milch- und Käsefabrikation in Betracht. As yeast, in particular using molasses, Cultivated yeast or waste brewer's yeast can be used and come as bacteria Microorganisms from milk and cheese production are considered.
Weiter kann auch eine Proteinbiosynthese unter Zugabe von Amylasen und Mikroorganismen zum vorbereiteten Teig für die Vermehrung der Mikroorganismen vor dem Verbacken herangezogen werden. Protein biosynthesis can also be carried out with the addition of amylases and microorganisms to the prepared dough for the multiplication of the microorganisms be used before baking.
Die Zugabe von geringen Mengen Hefe zum Teig für die Herstellung von Backwaren ist zwar seit langem bekannt. The addition of small amounts of yeast to the dough for making of baked goods has been known for a long time.
Diese üblicherweise in Mengen von etwa 3 Gew.-% zugesetzte Hefe dient jedoch lediglich als Treibmittel zur Auflockerung des Teiges unter C02-Entwicklung, während an eine Proteinsteigerung durch Zugabe größerer Mengen bislang nicht gedacht wurde.This yeast, usually added in amounts of about 3% by weight, is used but only as a leavening agent to loosen the dough with the development of CO2, while an increase in protein by adding larger amounts has not yet been thought of became.
Erfindungsgemäß sollen demgegenüber Hefemengen von etwa 6 bis 40 Gew.- zugesetzt werden. Bei Backversuchen wurde überraschenderweise festgestellt, daß mit solchen Hefemengen ein wohlschmeckendes proteinangereichertes Brot erhalten werden kann, dessen Struktur dem normalen Brot entspricht. In contrast, according to the invention, amounts of yeast should be from about 6 to 40% Weight- to be added. In baking experiments it was surprisingly found that with such amounts of yeast you get a tasty protein-enriched bread whose structure corresponds to that of normal bread.
Die höhere Hefemenge ermöglicht zudem eine Verringerung der Reifungszeit des Teiges und sie ist Ursache für einen erheblichen Vitamingehalt der erzeugten Backwaren.The higher amount of yeast also enables the ripening time to be reduced of the dough and it is the cause of a considerable vitamin content of the produced Bakery products.
Als Hefequelle stehen z. B. die das Abwasser von Brauereien belastenden Brauereihefen zur Verfügung, die allein in der BRD in Mengen von 7500 bis 9000 Ja/to/Ts anfallen. As a yeast source are z. B. those polluting the wastewater from breweries Brewery yeasts are available in Germany alone in quantities of 7500 to 9000 Ja / to / Ts attack.
Bei einem angenommenen Verkaufspreis für Brauereihefen von 0,03 DM/kg Trockensubstanz verfügt man damit über ein Beimischmittel für Backwaren, dessen Preis erheblich unter demjenigen des Mehles liegt. Man kann aber, auch Hefen aus Sulfitablaugen oder Melasse oder auch Lactobakterien und Bakterien, wie sie in der Käsefabrikation anfallen, als Teigbeigabe verwenden.With an assumed sales price for brewery yeast of 0.03 DM / kg Dry substance is thus available as an admixture for baked goods, its Price is considerably lower than that of the flour. But you can also make yeasts Sulphite waste liquors or molasses or lactobacteria and bacteria such as those in the Incurred cheese production, use as dough addition.
Grundsätzlich lassen sich die proteinhaltigen Mikroorganismen-Zellen in beliebiger Form in den Teig hineinbringen: als lebende Zellen, als aufgeschlossenes Zellmaterial oder auch in gefriergetrockneter Form. Basically, the protein-containing microorganism cells Bring it into the dough in any shape: as living cells, as open cells Cell material or in freeze-dried form.
Schließlich kann der auf Mikroorganismen zurückgehende erhöhte Proteingehalt des Teiges auch unmittelbar unter Ausnutzung des Stärkeangebotes erzeugt werden, indem man zum Teig Amylasen zur Stärkeverzuckerung beigibt, das Teigmaterial in flüssiger Phase in der Reifungszeit intensiv belüftet, so daß der glycolytische Stoffwechsel der Hefe z. B. Finally, the increased protein content due to microorganisms can the dough can also be produced directly using the starch available, by adding amylases for starch saccharification to the dough, the dough material in liquid phase intensively aerated in the ripening period, so that the glycolytic Metabolism of yeast z. B.
auf oxydativ umschaltet und die Proteinbiosynthese durch Kohlehydratverwertung bewerkstelligt wird. Auf diese Weise würde zwar die Reifungszeit des Teiges auf die ein- oder mehrmalige Generationszeit der Mikroorganismen (bei Hefe 3 Stunden, bei Bakterien ca. 1 Stunde) erhöht, jedoch dürften die sehr preiswert gewonnenen erheblichen Mengen an Proteinen und der erhöhte Nährwert des Brotes durch den bedeutenden Anteil wertvoller Vitamine diesen Nachteil ausgleichen. Bei diesem Verfahren findet eine direkte "Umwandlung" der Kohlehydrate des Brotes in Protein statt.switches to oxidative and protein biosynthesis through carbohydrate utilization is accomplished. This would increase the maturing time of the dough the single or multiple generation time of the microorganisms (3 hours for yeast, in the case of bacteria approx. 1 hour), but those obtained very cheaply should be significant amounts of protein and the increased nutritional value of the bread due to the significant Proportion of valuable vitamins compensate for this disadvantage. This procedure takes place a direct "conversion" of the bread's carbohydrates into protein takes place.
Der Vitamingehalt eines solchen Brotes ist in der Tat so erheblich erhöht, daß man annehmen kann, daß eine Scheibe desselben den Tagesbedarf des Menschen an Vitaminen decken können wird. Geht man bei einem 1000-g-Brot mit 20 % Trokkensubstanz-Brauereihefe-Zugabe aus, das also 200 g Trockenhefe enthält, so erhält man folgende Vitamingehalte: 30 mg Thiamin 10 mg Riboflavin 100 mg Niacin 24 mg Pantothensäure 6 mg Pyridoxin 9 mg Folinsäure Der Tagesbedarf eines Menschen beträgt dagegen: 0,5 - 1 mg Vitamin B 1 1 mg Vitamin B 2 3 - 5 mg Vitamin B 3 1 - 2 mg Folinsäure Gemäß der Erfindung wird also ein sehr nahrhaftes ernährungstechnisch außerordentlich wertvolles Brot ohne chemische Zusätze" erhalten, das locker und schmackhaft ist und sogar zu einem erheblich geringeren Preis erzeugt werden kann. The vitamin content of such bread is so substantial indeed heightened that one can assume that a slice of the same is man's daily requirement in vitamins. If you go with a 1000 g bread with 20% dry matter and brewer's yeast addition that contains 200 g of dry yeast, the following vitamin contents are obtained: 30 mg thiamine 10 mg riboflavin 100 mg niacin 24 mg pantothenic acid 6 mg pyridoxine 9 mg folinic acid The daily requirement of a person, on the other hand, is: 0.5 - 1 mg vitamin B 1 1 mg vitamin B 2 3 - 5 mg vitamin B 3 1 - 2 mg folinic acid According to So the invention will be a very nutritious nutritionally extraordinary one Get valuable bread without chemical additives "that is light and tasty and can even be produced at a significantly lower cost.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19722208301 DE2208301A1 (en) | 1972-02-22 | 1972-02-22 | Protein-enriched bakery products - from dough contg yeasts or bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19722208301 DE2208301A1 (en) | 1972-02-22 | 1972-02-22 | Protein-enriched bakery products - from dough contg yeasts or bacteria |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2208301A1 true DE2208301A1 (en) | 1973-09-06 |
Family
ID=5836716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19722208301 Pending DE2208301A1 (en) | 1972-02-22 | 1972-02-22 | Protein-enriched bakery products - from dough contg yeasts or bacteria |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE2208301A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0438386A1 (en) * | 1986-11-05 | 1991-07-31 | George Weston Foods Limited | Novel improvers for flour and yeast raised baked goods |
| DE10332200A1 (en) * | 2003-07-15 | 2005-02-24 | Uniferm Gmbh & Co. Kg | Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells |
-
1972
- 1972-02-22 DE DE19722208301 patent/DE2208301A1/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0438386A1 (en) * | 1986-11-05 | 1991-07-31 | George Weston Foods Limited | Novel improvers for flour and yeast raised baked goods |
| EP0438386A4 (en) * | 1986-11-05 | 1991-09-11 | George Weston Foods Limited | Novel improvers for flour and yeast raised baked goods |
| DE10332200A1 (en) * | 2003-07-15 | 2005-02-24 | Uniferm Gmbh & Co. Kg | Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells |
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