EP2648527A1 - Produit alimentaire comprenant une céréale entière hydrolysée - Google Patents

Produit alimentaire comprenant une céréale entière hydrolysée

Info

Publication number
EP2648527A1
EP2648527A1 EP10790929.3A EP10790929A EP2648527A1 EP 2648527 A1 EP2648527 A1 EP 2648527A1 EP 10790929 A EP10790929 A EP 10790929A EP 2648527 A1 EP2648527 A1 EP 2648527A1
Authority
EP
European Patent Office
Prior art keywords
food product
whole grain
product according
amylase
composition
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.)
Withdrawn
Application number
EP10790929.3A
Other languages
German (de)
English (en)
Inventor
Tanja Dahlke
Sophie Carli
Christelle Schaffer-Lequart
Olivier Roger
Anne-Sophie Wavreille
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of EP2648527A1 publication Critical patent/EP2648527A1/fr
Withdrawn legal-status Critical Current

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21062—Subtilisin (3.4.21.62)

Definitions

  • the present invention relates to food products being supplemented with whole grain.
  • the present invention relates to food products which are supplemented with hydrolysed whole grain, where neither taste or viscosity nor organoleptic properties of the food products have been compromised .
  • Whole grains are also a recognised source of d ietary fibers, phytonutrients, antioxidants, vitamins and minerals. According to the definition given by the American Association of Cereal Chemists (AACC), whole g rains, and food made from whole grains, consist of the entire grain seed .
  • the entire grain seed comprises the germ, the endosperm and the bran . It is usually referred to as the kernel .
  • the consumer is not willing to compromise on food products organoleptic properties, in order to increase his daily whole grain intake.
  • taste, texture and overall appearance are such organoleptic properties.
  • US 4,282,319 relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The process includes an enzymatic treatment in an aqueous medium with a protease and an amylase. The obtained product may be added to different types of products. US 4,282,319 describe a complete degradation of the proteins present in the whole grain.
  • US 5,686,123 discloses a cereal suspension generated by treatment with both an alpha-amylase and a beta-amylase both specifically generating maltose units and have no glucanase effect.
  • the invention relates to a food product comprising - a gelling agent
  • the gelling agent provides a three-dimensional cross-linked system and which has a stable structure at non-frozen state.
  • Another aspect of the present invention relates to a process for preparing a food product according to the present invention, said process comprising :
  • preparing a hydrolyzed whole grain composition comprising the steps of: a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said enzyme composition showing no hydrolytic activity towards dietary fibers, b) allowing the enzyme composition to react with the whole grain
  • composition with a premix comprising at least one gelling agent.
  • a further aspect of the invention relates to a composite product comprising a food product according to the invention.
  • Figure 1 shows a thin layer chromatography analysis of various enzymes put in contact with dietary fibres.
  • the legend for the different tracks is the following : AO : pure arabinoxylan spot (blank)
  • beta-glucan spot after incubation with the enzyme noted below the track (BAN, Validase HT 425L and Alcalase AF 2.4L)
  • Figure 2 shows size exclusion chromatography (SEC) of ⁇ -Glucan
  • arabinoxylan molecular weight profile without enzyme addition (plain line) and after incubation with Alcalase 2.4L (dotted line).
  • Figure 3 shows size exclusion chromatography (SEC) of ⁇ -Glucan
  • the inventors of the present invention have surprisingly found that by treating the whole grain component with an alpha-amylase and optionally with a protease the whole grain will become less viscous and the following mixing into the food product may be easier. This results in the possibility to increase the amount of whole grains in the product. Furthermore, the alpha-amylase treatment also results in a reduced need for adding sweetener such as sucrose to the food product.
  • a food product comprising
  • An additional advantage may be to improve the carbohydrate profile of the food products by replacing traditional externally supplied sweeteners such as glucose syrup, high fructose corn syrup, invert syrup, maltodextrine, sucrose, fiber concentrate, inulin, etc. with a more wholesome sweetener source.
  • traditional externally supplied sweeteners such as glucose syrup, high fructose corn syrup, invert syrup, maltodextrine, sucrose, fiber concentrate, inulin, etc.
  • the food product is selected from I. aerated or not aerated puddings, such as a creme brulee, pudding, creme caramel, flan, whipped pudding such as mousse, creamy or gelified puddings, baked whipped dough, cream dessert, acidified pudding-like products, drinkable pudding, sauce such as vanilla sauce, jelly, milk cereals such as milk rice or milk semolina;
  • I. aerated or not aerated puddings such as a creme brulee, pudding, creme caramel, flan, whipped pudding such as mousse, creamy or gelified puddings, baked whipped dough, cream dessert, acidified pudding-like products, drinkable pudding, sauce such as vanilla sauce, jelly, milk cereals such as milk rice or milk semolina;
  • a composite food product such as a cheese cake, cells, and organs, and organs thereof.
  • a cheese cake such as a cheese cake, cells, and organs thereof.
  • pudding with inclusions such as fruit and chocolate, multilayer dessert, cellsoles, and liegeois.
  • gelling agents may be used in the food product according to the invention.
  • the gelling agent is selected from the group consisting of
  • alginates such as Alginic acid (E400), sodium alginate (E401),
  • potassium alginate (E402) ammonium alginate (E403), calcium alginate (E404);
  • agars such as polysaccharides from brown algae Agar (E406, a polysaccharide obtained from red seaweeds), Carrageenan (E407, a polysaccharide obtained from red seaweeds),
  • gums such as Locust bean gum (E410, a natural gum from the seeds of the Carob tree) guar gum, cellulosic gums;
  • Pectin (E440, a polysaccharide obtained from apple or citrus-fruit);
  • egg such as egg yolk, egg white or a combination thereof
  • IX a combination of any of the gelling agents listed in I-VIII.
  • a q uality parameter of the food product and an important parameter in respect of the product processability is the viscosity of the hydrolysed whole grain
  • viscosity is a measurement of "thickness” or fluidability of a fluid .
  • viscosity is a measure of the resistance of a fluid which is being deformed by either shear stress or tensile stress. If not indicated otherwise viscosity is given in mPa .s.
  • Viscosity may be measured using a Rapid Visco Analyser from Newport Scientific.
  • the Rapid Visco Analyser measures the resistance of the prod uct to the stirring action of a paddle. The viscosity is measured after 10 minutes stirring, at 65°C and 50 rpm .
  • the whole grain component may be obtained from different sources.
  • whole grain sources are semolina, cones, grits, flour and micronized grain
  • the whole grains may be grounded, preferably by dry milling . Such ground ing may take place before or after the whole g rain component being contacted with the enzyme composition according to the invention .
  • the whole grain component may be heat treated to limit rancidity and microbial count.
  • Whole grains are cereals of monocotyledonous plants of the Poaceae family (g rass family) cultivated for their edible, starchy g rains.
  • Examples of whole g rain cereals include barley, rice, black rice, brown rice, wild rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio .
  • Plant species that do not belong to the g rass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudo-cereals.
  • pseudo-cereals examples include amaranth, buckwheat, tartar buckwheat and q uinoa .
  • this will include both cereal and pseudo-cereals.
  • the whole grain component according to the invention may originate from a cereal or a pseudo-cereal.
  • the hydrolyzed whole grain composition is obtained from a plant selected from the group consisting of barley, rice, brown rice, wild rice, black rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears, fonio, amaranth, buckwheat, tartar buckwheat, quinoa, other variety of cereals and pseudo-cereals and mixtures thereof.
  • the source of grain depends on the product type, since each grain will provide its own taste profile.
  • Whole grain components are components made from unrefined cereal grains.
  • Whole grain components comprise the entire edible parts of a grain; i.e. the germ, the endosperm and the bran.
  • Whole grain components may be provided in a variety of forms such as ground, flaked, cracked or other forms, as is commonly known in the milling industry.
  • a hydrolyzed whole grain composition refers to enzymatically digested whole grain components or a whole grain component digested by using at least an alpha-amylase, which alpha-amylase shows no hydrolytic activity towards dietary fibers when in the active state.
  • the hydrolyzed whole grain composition may be further digested by the use of a protease, which protease shows no hydrolytic activity towards dietary fibers when in the active state.
  • a hydrolyzed whole grain composition is also relating to enzymatic treatment of flour and subsequent reconstitution of the whole grain by blending flour, bran and germ. It is also to be understood that reconstitution may be done before the use in the final product or during mixing in a final product. Thus, reconstitution of whole grains after treatment of one or more of the individual parts of the whole grain also forms part of the present invention.
  • the whole grain component Prior to or after grinding of the whole grain, the whole grain component may be subjected to a hydrolytic treatment in order to breakdown the polysaccharide structure and optionally the protein structure of the whole grain component.
  • the hydrolyzed whole grain composition may be provided in the form of a liquid, a concentrate, a powder, a juice or a puree. If more than one type of enzymes is used it is to be understood that the enzymatic processing of the whole grains may be performed by sequential addition of the enzymes, or by providing an enzyme composition comprising more than one type of enzyme.
  • an enzyme showing no hydrolytic activity towards dietary fibers when in the active state should be understood as also encompassing the enzyme mixture from which the enzyme originates.
  • the proteases, amylases, glucose isomerase and amyloglucosidase described in the present context may be provided as an enzyme mixture before use which is not completely purified and thus, comprise enzymatic activity towards e.g. dietary fibers.
  • the activity towards dietary fibers may also come from the specific enzyme if the enzyme is multi-functional.
  • the enzymes (or enzyme mixtures) are devoid of hydrolytic activity towards dietary fibers.
  • no hydrolytic activity or “devoid of hydrolytic activity towards dietary fibers” may encompass up to 5% degradation of the dietary fibers, such as up to 3%, such as up to 2% and such as up to 1% degradation. Such degradation may be unavoidable if high concentrations or extensive incubation times are used.
  • In the active state refers to the capability of the enzyme or enzyme mixture to perform hydrolytic activity, and is the state of the enzyme before it is inactivated . Inactivation may occur both by degradation and denaturation.
  • the food product according to the invention may comprise a protease which shows no hydrolytic activity towards dietary fibers when in the active state.
  • the advantage of adding a protease according to the invention is that the viscosity of the hydrolyzed whole grain may be further lowered, which may also result in a decrease in the viscosity of the final product.
  • the food product comprises said protease or fragment thereof at a concentration of 0.0001 to 5% (w/w) by weight of the total whole grain content, such as 0.01-3%, such as 0.01-1%, such as 0.05-1%, such as 0.1-1%, such as 0.1-0.7%, or such as 0.1-0.5%.
  • concentration of added proteases depends on several factors. As it has been found that the addition of protease during production of the hydrolyzed whole grain may result in a bitter off-taste, addition of protease may be considered as a tradeoff between lower viscosity and off-taste. In addition the amount of protease may also depend on the incubation time during production of the hydrolyzed whole grain. For example a lower concentration of protease may be used if the incubation time is increased.
  • Proteases are enzymes allowing the hydrolysis of proteins. They may be used to decrease the viscosity of the hydrolyzed whole grain composition. Alcalase 2.4L (EC 3.4.21.62), from Novozymes is an example of a suitable enzyme. Depending on the incubation time and concentration of protease a certain amount of the proteins from the hydrolyzed whole grain component may be hydrolyzed to amino acid and peptide fragments. Thus, in an embodiment 1-10% of the proteins from the whole grain composition is hydrolyzed, such as 2-8%, e.g.
  • hydrolyzed protein content refers to the content of hydrolyzed protein from the whole grain composition unless otherwise defined.
  • the protein may be degraded into larger or smaller peptide units or even into amino acid components. The person skilled in the art will know that during processing and storage small amount of degradation will take place which is not due to external enzymatic degradation.
  • the enzymes used in the production of the hydrolyzed whole grain composition is different from the corresponding enzymes naturally present in the whole grain component.
  • the food products according to the invention may also comprise proteins from sources, different from the hydrolyzed whole grain component, which are not degraded, it may be appropriate to evaluate the protein degradation on more specific proteins present in the whole grain composition.
  • the degraded proteins are whole grain proteins, such as gluten proteins, globulins, albumins and glycoproteins.
  • Amylase (EC 3. 2. 1. 1) is an enzyme classified as a saccharidase : an enzyme that cleaves polysaccharides. It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates such as starch, into smaller units.
  • alpha-amylase is used to hydrolyse gelatinized starch in order to decrease the viscosity of the hydrolyzed whole grain composition .
  • Validase HT 425L, Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM are examples of alpha-amylases suitable for the present invention. Those enzymes show no activity towards the dietary fibers in the processing conditions used (duration, enzyme concentrations) .
  • the enzymes show no activity towards the dietary fibers when the enzyme concentration is below 5% (w/w), such as below, 3% (w/w), e.g . below 1% (w/w), such as below 0.75% (w/w), e.g . below 0.5% (w/w) .
  • Some alpha-amylases generate maltose units as the smallest carbohydrate entities, whereas others are also able to produce a fraction of glucose units.
  • the alpha-amylase or fragments thereof is a mixed sugar producing alpha-amylase, including glucose producing activity, when in the active state. It has been found that some alpha-amylases both comprise glucose producing activity while having no hydrolytic activity towards dietary fibers when in the active state. By having an alpha-amylase which comprises glucose producing activity an increased sweetness may be obtained, since glucose has almost twice the sweetness of maltose. In an embodiment of the present invention a reduced amount of external sugar source needs to be added
  • composition examples of such external sugar source could be sucrose, lactose, and artificial sweeteners.
  • Amyloglucosidase (EC 3.2.1.3) is an enzyme able to release glucose residues from starch, maltodextrins and maltose by hydrolysing glucose units from the non- reduced end of the polysaccharide chain. The sweetness of the preparation increases with the increasing concentration of released glucose.
  • the food product further comprises an amyloglucosidase or fragments thereof. It may be advantageous to add an amyloglucosidase to the production of the hydrolyzed whole grain composition, since the sweetness of the preparation increases with the increasing concentration of released glucose. It may also be advantageous if the amyloglucosidase did not influence health properties of the whole grains, directly or indirectly.
  • the amyloglucosidase shows no hydrolytic activity towards dietary fibers when in the active state.
  • An interest of the invention, and particularly of the process for preparing the food product according to the invention, is that it allows reducing the sugar (e.g . sucrose) content of the food product when compared to products described in the prior art.
  • sugar e.g . sucrose
  • an amyloglucosidase is used in the enzyme composition, it may become possible to dispense with other external sugar sources e.g. the addition of sucrose.
  • the food product according to the invention does not comprise an amyloglucosidase such as an exogenic amyloglucosidase.
  • Glucose isomerase D-glucose ketoisomerase causes the isomerization of glucose to fructose.
  • the food product further comprises a glucose isomerase or fragments thereof, which glucose isomerase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state.
  • Glucose has 70-75% the sweetness of sucrose, whereas fructose is twice as sweet as sucrose.
  • processes for the manufacture of fructose are of considerable value because the sweetness of the product may be significantly increased without the addition of an external sugar source (such as sucrose or artificial sweetening agents) .
  • alpha- amylase may be selected from Validase HT 425L and Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM, the protease may be selected from the group consisting of Alcalase, iZyme B and iZyme G
  • the concentration of the enzymes according to the invention in the food product may influence the organoleptic parameters of the food product.
  • concentration of enzymes may also be adjusted by changing parameters such as temperature and incubation time.
  • the food product comprises 0.0001 to 5% by weight of the total whole grain content in the food product of at least one of:
  • alpha-amylase or fragment thereof which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state
  • amyloglucosidase or fragment thereof which amyloglucosidase or
  • the food product comprises 0.001 to 3% of the alpha- amylase by weight of the total whole grain content in the food product, such as 0.01-3%, such as 0.01-0.1%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
  • the food product comprises 0.001 to 3% of the amyloglucosidase by weight of the total whole grain content in the food product, such as 0.001-3%, such as 0.01-1%, such as 0.01-0.5%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
  • the food product comprises 0.001 to 3% of the glucose isomerase by weight of the total whole grain content in the food product, such as 0.001-3%, such as 0.01-1%, such as 0.01-0.5%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
  • Beta-amylases are enzymes which also break down saccharides, however beta- amylases mainly have maltose as the smallest generated carbohydrate entity.
  • the food product according to the invention does not comprise a beta-amylase, such as an exogenic beta-amylase.
  • the action of the protease is not necessary, to provide a sufficient low viscosity.
  • the food product does not comprise the protease, such as an exogenic protease.
  • protease such as an exogenic protease.
  • the addition of protease may generate a bitter off-taste which in certain instances is desirable to avoid.
  • US 4,282,319 discloses a process including enzymatic treatment with a protease and an amylase.
  • the enzymes used according to the present invention for producing the hydrolyzed whole grain composition show no hydrolytic activity towards dietary fibers when in the active state.
  • the hydrolyzed whole grain composition has a substantial intact beta-glucan structure relative to the starting material .
  • the hydrolyzed whole composition has a substantial intact arabinoxylan structure relative to the starting material .
  • a substantial intact beta- glucan and arabinoxylan structure may be maintained .
  • the degree of degradation of the beta-glucan and arabinoxylan structures may be determined by Size- exclusion chromatography (SEC). This SEC technique has been described in more detail in "Determination of beta-Glucan Molecular Weight Using SEC
  • Cereal Chem. 80(4) :485-490 which is hereby incorporated by reference.
  • substantially intact structure is to be understood that the structure is at least 95% intact, such as at least 97%, such as at least 98%, or such as at least 99% intact.
  • enzymes such as proteases, amylases, glucose isomerases and amyloglucosidases refer to enzymes which have been previously purified or partly purified . Such proteins/enzymes may be produced in bacteria, fungi or yeast, however they may also have plant origin .
  • exogenic enzymes Such enzymes may be added to a product during production to add a certain enzymatic effect to a substance. Similar, in the present context, when an enzyme is disclaimed from the present invention such disclaimer refers to exogenic enzymes. In the present context such enzymes e.g . provide enzymatic
  • the action of the alpha-amylase results in a useful sugar profile which may affect taste and reduce the amount of external sugar or sweetener to be added to the final product.
  • composition has a glucose content of at least 0.25% by weight of the hydrolysed whole grain composition, on a dry matter basis, such as at least 0.35%, e.g . at least 0.5%.
  • the food product has a maltose to glucose ratio below 144: 1, by weight in the product, such as below 120 : 1, such as below 100 : 1 e.g. below 50 : 1, such as below 30 : 1, such as below 20: 1 or such as below 10 : 1.
  • a further sugar source e.g. sucrose
  • This advantage may be further pronounced if the ratio is lowered by the conversion of the maltose present in the hydrolyzed whole grain to glucose (one maltose unit is converted to two glucose units).
  • the maltose to glucose ratio may be further lowered if an amyloglucosidase is included in the enzyme composition since such enzymes also generates glucose units.
  • the food product has a maltose to glucose + fructose ratio below 144: 1 by weight in the product, such as below 120 : 1, such as below 100 : 1 e.g. below 50 : 1, such as below 30 : 1, such as below 20 : 1 or such as below 10 : 1.
  • the food product has a maltose to fructose ratio below 230 : 1 by weight in the product, such as below 144: 1, such as below 120 : 1, such as below 100 : 1 e.g.
  • total content of the whole grain is to be understood as the combination of the content of "hydrolyzed whole grain composition” and “solid whole grain content”. If not indicated otherwise, “total content of the whole grain” is provided as % by weight in the final product.
  • the food product has a total content of the whole grain in the range of 0.1-25% by weight of the food product, such as 1-20%, such as 5-20%, such as 5-15%, such as 1-15%, such as 1-10%, and such as 1-7%.
  • the phrasing "content of the hydrolyzed whole grain composition” is to be understood as the % by weight of hydrolyzed whole grains in the final product. Hydrolyzed whole grain composition content is part of the total content of the whole grain composition.
  • the food product according to the invention has a content of the hydrolyzed whole grain composition in the range 0.1-30% by weight of the food product, such as 0.1- 25% such as 1-20%, such as 1-10% and such as 1-5%.
  • the amount of the hydrolyzed whole grain composition in the final product may depend on the type of product.
  • hydrolyzed whole grain composition according to the invention in a food product, a higher amount of hydrolyzed whole grains may be added (compared to a non-hydrolyzed whole grain composition) without substantially affecting the organoleptic parameters of the product because of the increased amount of soluble fibers in the hydrolysed whole grain.
  • the food product has a content of dietary fibers in the range of 0.1-10% by weight of the food product, preferably, in the range of 0.1- 4%, even more preferably in the range of 0.1-2% (w/w).
  • a food product according to the invention may be provided with high amounts of dietary fibers by the addition of the hydrolyzed whole grain component provided by the present invention. This may be done due to the unique setup of the process according to the present invention.
  • Dietary fibers are the edible parts of plants that are not broken down by digestion enzymes. Dietary fibers are fermented in the human large intestine by the microflora. There are two types of fibers: soluble fibers and insoluble fibers. Both soluble and insoluble dietary fibers can promote a number of positive physiological effects, including a good transit through the intestinal tract which helps to prevent constipation, or a feeling of fullness. Health authorities recommend a consumption of between 20 and 35 g per day of fibers, depending on the weight, gender, age and energy intake.
  • Soluble fibers are dietary fibers that undergo complete or partial fermentation in the large intestine.
  • Examples of soluble fibers from cereals include beta-glucans, arabinoxylans, arabinogalactans and resistant starch type 2 and 3, and
  • Soluble fibers from other sources include pectins, acacia gum, gums, alginate, agar, polydextrose, inulins and galacto-oligosaccharides for instance.
  • Some soluble fibers are called prebiotics, because they are a source of energy for the beneficial bacteria (e.g. Bifidobacteria and Lactobacilli) present in the large intestine.
  • Further benefits of soluble fibers include blood sugar control, which is important in diabetes prevention, control of cholesterol, or risk reduction of cardiovascular disease.
  • Insoluble fibers are the dietary fibers that are not fermented in the large intestine or only slowly digested by the intestinal microflora.
  • examples of insoluble fibers include celluloses, hemicelluloses, resistant starch type 1 and lignins.
  • Further benefits of insoluble fibers include promotion of the bowel function through stimulation of the peristalsis, which causes the muscles of the colon to work more, become stronger and function better. There is also evidence that consumption of insoluble fibers may be linked to a reduced risk of gut cancer.
  • the total moisture content of the food product according to the invention may vary.
  • the total moisture content is in the range of 10-98% by weight of the food product, e.g . between 50-98%, such as between 65-98%, and such as between 80-95%.
  • factors influencing the moisture content may be the amount of the hydrolyzed whole grain composition and the degree of hydrolysis in this composition.
  • total solid content equals 100 minus moisture content (%) of the product.
  • the food product has a content of a content of sugar or an non-sugar sweetener of less than 50% by weight of the food product, such as less than 30%, less than 20%, less than 10%, less than 5%, or less than 1%. Since the hydrolyzed whole grain composition supplements the food product with a source of carbohydrates, such as glucose and maltose, the food product is also sweetened from a natural sugar source different from the external sugar source. Thus, the amount of added external sweetener may be limited.
  • Sucrose is a widely used sweetener in food products, however others sugars may also be used .
  • the sugar is a monosaccharide, a disaccharide or a combination hereof.
  • the monosaccharide is glucose, galactose, dextrose, fructose or any combination thereof.
  • the disaccharide is sucrose, maltose, lactose or any combination thereof.
  • the water activity of the food product may vary.
  • the food product has a water activity above 0.35, such as above 0.5, e.g. between 0.85-1, such as between 0.9-0.99. Since water activity reflects water content it often also reflects the viscosity of the products. Thus, an increased water activity may result in a lowered viscosity.
  • Water activity or a w is a measurement of water content. It is defined as the vapor pressure of a liquid divided by that of pure water at the same temperature; therefore, pure distilled water has a water activity of exactly one. As the temperature increases a w typically increases, except in some products with crystalline salt or sugar. At a w -values above 0.65 crunchy products traditionally looses crunchiness.
  • Humectants are often added to products which are to be in a dry or semi-dry state.
  • the food product does not comprise a humectant.
  • Supplementary ingredients of the food product include vitamins and minerals, preservatives such as tocopherol, and emulsifiers, such as lecithin or fatty esters, protein powders, cocoa solid, alkylresorcinols, phenolics and other active ingredients, such as DHA, caffeine, and prebiotics.
  • preservatives such as tocopherol
  • emulsifiers such as lecithin or fatty esters
  • protein powders such as cocoa solid, alkylresorcinols, phenolics and other active ingredients, such as DHA, caffeine, and prebiotics.
  • the food product has a fat content of 0-20% by weight of the food product, such as 0.5-15% (w/w) by weight of the food product.
  • the amount of fat may vary depending on the type of product.
  • Fat components are preferably milk fats or vegetable fats such as cocoa butter, rapeseed oil, sunflower oil or palm oil, preferably not hydrogenated.
  • the food product may have salt content in the range 0-2% by weight of the food product.
  • the salt is sodium chloride.
  • the food product comprises a flavor component.
  • the flavor component is selected from the group consisting of such as vanilla, honey, cheese, caramel, coffee, chocolate or fruit such as strawberry, blueberry, blackberry, raspberry, peach and combinations thereof.
  • the food product according to the invention may be supplemented with a liquid component which may provide the right consistency and/or viscosity.
  • the food product further comprises at least one component selected from water, a fruit-based component, a vegetable-based component, a soy-based component, a milk based component, a cheese component or any combination hereof.
  • the milk is selected from the group consisting of whole milk, skimmed milk, cream, whey fractions, casein, vegetable milk, soy, any combination hereof.
  • preparing a hydrolyzed whole grain composition comprising the steps of: a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said enzyme composition showing no hydrolytic activity towards dietary fibers, b) allowing the enzyme composition to react with the whole grain
  • composition with a premix comprising at least one gelling agent.
  • the enzyme composition further comprises a protease or fragment thereof, which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.
  • the enzyme composition may comprise an amyloglucosidase and/or and glucose isomerase according to the present invention.
  • step lb) is performed at 30- 100°C, preferably 50 to 85°C.
  • step lb) is performed for 1 minute to 24 hours, such as 1 minute to 12 hours, such as 1 minute to 6 hours, such as 5-120 minutes.
  • step lb) is performed at 30-100°C for 5-120 minutes.
  • step lc) is allowed to proceed at 70-150°C for at least 1 second, such as 1-5 minutes, such as 5-120 minutes, such as 5-60 minutes.
  • step lc) is performed by heating to at least 90°C for 5-30 minutes.
  • the reaction in step lc) is stopped when the hydrolysate has reached a viscosity comprised between 50 and 4000 mPa.s, such as between 50 and 3000 mPa .s, such as between 50 and 1000 mPa .s, such as between 50 and 500 mPa.s.
  • viscosity is measured at TS 50.
  • the hydroiyzed whole grain composition in step 1) is provided when said hydrolysate has reached a total solid content of 25-50%.
  • the hydroiyzed whole grain may be provided in different forms.
  • the hydroiyzed whole grain component in step lc) is provided in the form of a liquid, a concentrate, a powder, a juice or a pure.
  • the whole grain component may be advantageous to process the grains before or after the enzymatic treatment. By grounding the grains a larger surface area is made accessible to the enzymes, thereby speeding up the process.
  • the organoleptic parameters may be improved by using a smaller particle size of the grains.
  • the whole grains are roasted or toasted before or after enzymatic treatment. Roasting and toasting may improve the taste of the final product.
  • the process further comprises at least one of the following treatments: UHT, pasteurization, thermal treatment, retort and any other thermal or non-thermal treatments, such as pressure treatment.
  • UHT ultra high temperature
  • thermal treatment thermal treatment
  • retort any other thermal or non-thermal treatments, such as pressure treatment.
  • the food product is applied to an enclosure under aseptic conditions.
  • non-aseptic conditions such as by retort or hot-for-hold.
  • the invention relates to a composite product comprising a food product according to the present invention.
  • the composite fruit may have different origins.
  • the composite product is selected from the group consisting of a composite cheese cake, fructoles, pudding with inclusions, other composite cakes, multilayer dessert, cellsoles, and liegeois.
  • the inclusions are selected from the group consisting of fruit, chocolate, vegetables, sauce, and cream.
  • Enzyme compositions comprising Validase HT 425L (alpha-amylase) optionally in combination with Alcalase 2.4 L (protease) were used for the hydrolysis of wheat, barley and oats.
  • Mixing may be performed in a double jacket cooker, though other industrial equipment may be used.
  • a scraping mixer works continuously and scraps the inner surface of the mixer. It avoids product burning and helps maintaining a homogeneous temperature. Thus enzyme activity is better controlled. Steam may be injected in the double jacket to increase temperature while cold water is used to decrease it.
  • the enzyme composition and water are mixed together at room temperature, between 10 and 25°C. At this low temperature, the enzymes of the enzyme composition have a very weak activity. The whole grain component is then added and the ingredients are mixed for a short period of time, usually less than 20 minutes, until the mixture is homogeneous.
  • the mixture is heated progressively or by thresholds to activate the enzymes and hydrolyse the whole grain component. Hydrolysis results in a reduction of the viscosity of the mixture.
  • the enzymes are inactivated by heating the hydrolysate at a temperature above 100°C, preferably by steam injection at 120°C.
  • Enzymes are dosed according to the quantity of total whole grain . Quantities of enzymes are different depending on the type of whole grain component, as protein rates are different.
  • the ratio water/whole grain component can be adapted according to required moisture for the final liquid whole grain. Usually, the water/whole grain component ratio is 60/40. Percents are by weight.
  • Example 2 Sugar profile of the hydrolyzed whole grain composition
  • the hydrolyzed whole grain compositions were analysed by HPAE for illustrating the sugar profile hydrolysed whole grain composition.
  • Carbohydrates are extracted with water, and separated by ion chromatography on an anion exchange column.
  • the eluted compounds are detected electrochemically by means of a pulsed amperometric detector and quantified by comparison with the peak areas of external standards.
  • Duplicate samples (defatted if necessary) are digested for 16 hours in a manner that simulates the human digestive system with 3 enzymes (pancreatic alpha- amylase, protease, and amyloglucosidase) to remove starch and protein. Ethanol is added to precipitate high molecular weight soluble dietary fibre. The resulting mixture is filtered and the residue is dried and weighed. Protein is determined on the residue of one of the duplicates; ash on the other. The filtrate is captured, concentrated, and analyzed via HPLC to determine the value of low molecular weight soluble dietary fibre (LMWSF).
  • LWSF low molecular weight soluble dietary fibre
  • the results also demonstrates that the maltose:glucose ratio is ranging from about 15 : 1 to about 6 : 1.
  • an increased sweetness may be obtained by using the hydrolyzed whole grain composition according to the invention and therefore the need for further sweetening sources may be dispensed or limited.
  • the results demonstrate that the dietary fiber content is kept intact and the ratio and amount of soluble and insoluble fibers are substantially the same in the non-hydrolyzed whole grain and in the hydrolyzed whole grain composition.
  • the enzymes Validase HT 425L (Valley Research), Alcalase 2.4L (Novozymes) and BAN (Novozymes) were analysed using a thin layer chromatography analysis for activity towards arabinoxyian and beta-glucan fibre extracts both components of dietary fibers of whole grain.
  • the enzyme was added at an enzyme to substrate ratio (E/S) of 0.1 % (v/v). The reaction was allowed to proceed at 50°C for 20 minutes, the sample was then placed at 85°C during 15 min to enable starch gelatinization and hydrolysis. The enzymes were finally inactivated at 95°C for 15 minutes. Different batches of the following enzymes have been evaluated.
  • Sodium Nitrate 0.1M/ at 0.5ml/min was used as running buffer. Detection was done by reflective index measurement.
  • Example 5 Pudding comprising hydrolyzed whole grain
  • the hydrolyzed whole grain composition of example 1 is mixed with a chocolate pudding.
  • the mixing can be done before or after the heat treatment.
  • a sterilisation at for example 130°C for 40 seconds is required for final products with a shelf life of 4 to 6 weeks at chilled temperature.
  • the hydrolysed whole grain composition in aqueous form represents 30% by weight of the pudding, which means approximately 15% of whole grain flour and approximately 15% water.

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Abstract

La présente invention concerne des produits alimentaires comprenant un gélifiant, une composition à base de céréale entière hydrolysée, et une alpha-amylase ou l'un de ses fragments, cette alpha-amylase ne faisant preuve d'aucune activité hydrolytique en direction des fibres alimentaires à l'état actif. Ce gélifiant se distingue en ce qu'il permet de constituer un système réticulé tridimensionnel et en ce que sa structure est stable à l'état non gelé.
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IE48036B1 (en) 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
US4894242A (en) * 1986-04-24 1990-01-16 Mitchell Cheryl R Nutritional rice milk product
US4857339A (en) * 1987-09-28 1989-08-15 Nabisco/Cetus Food Biotechnology Research Partnership Method for making cereal products naturally sweetened with fructose
SE9102154L (sv) * 1991-07-10 1993-01-11 Rolf Bergkvist Foerfarande foer framstaellning av naeringsfysiologiskt vaerdefulla produkter fraan cerealier
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