EP2648547A1 - Food product comprising hydrolyzed whole grain - Google Patents

Food product comprising hydrolyzed whole grain

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Publication number
EP2648547A1
EP2648547A1 EP10788328.2A EP10788328A EP2648547A1 EP 2648547 A1 EP2648547 A1 EP 2648547A1 EP 10788328 A EP10788328 A EP 10788328A EP 2648547 A1 EP2648547 A1 EP 2648547A1
Authority
EP
European Patent Office
Prior art keywords
food product
whole grain
product according
composition
hydrolyzed
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Withdrawn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
EP10788328.2A
Other languages
German (de)
English (en)
French (fr)
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 EP2648547A1 publication Critical patent/EP2648547A1/en
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23L29/06—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
    • A23L29/065—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
    • 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
    • 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 .
  • 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 liquid component
  • alpha-amylase or fragment thereof which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.
  • Another aspect of the present invention relates to a process for preparing a food product according to the present invention, said process comprising : 1) 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 component, to provide a whole grain hydrolysate, c) providing the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s measured at 65°C;
  • composition with a premix comprising at least one strain of microorganisms and a liquid component or providing the food product by I. mixing the hydrolyzed whole grain composition obtained in step c) with a premix comprising a liquid component and
  • 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)
  • Figure 2 shows size exclusion chromatography (SEC) of ⁇ -Glucan
  • Figure 4 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
  • alpha-amylase or fragment thereof which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.
  • 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 the group consisting of
  • I. fermented milk products such as yoghurt, cheese, and fresh cheese
  • non-fermented milk products such as desserts such as pudding, cream
  • jelly e.g . water-based, cereal-based, vegetable-based, fruit-based and frbased on fermented cereals.
  • the strain of microorganisms may be added as a probiotic bacteria and/or the microorganism may be used for fermenting the milk product.
  • microorganisms may be added as a probiotic bacteria.
  • the strain of microorganisms may be added as a probiotic bacteria and/or the microorganism may be used for fermenting the jelly e.g . jelly from fermented cereals.
  • the strain of microorganisms present in the food product may be of different origins depending on the type of product.
  • the at least one strain of microorganisms is selected from
  • bacteria such as lactic acid bacteria, bifidus bacteria, or other probiotic bacteria;
  • microorganisms may be viable or non-viable.
  • the at least one strain of microorganisms is viable or non-viable.
  • the food product of the invention may be heat-treated to prolong storage time. In such heat treated products the at least one strain of micro-organism will be non-viable.
  • the concentration CFU, Cell Forming Units
  • microorganisms is viable and present at a concentration of at least 10 2 CFU/gram of food product such as at least 10 3 CFU/gram, such as at least 10 5 CFU/gram, such as at least 10 7 CFU/gram, such as at least 10 8 CFU/gram, and such as at least 10 9 CFU/gram.
  • a food product comprises a concentration (CFU) of micro-organisms
  • the at least one strain of probiotics is selected from the group consisting of Lactic acid bacteria and bifidobacteria.
  • probiotics to function as probiotics it is to be understood that they should be viable in the food product. This could e.g. be done by avoiding sterilization or by adding the probiotics after sterilization.
  • the food products according to the invention are chilled food products.
  • chilled food products it is to be understood as food products which are preferably stored at 4-8 °C.
  • a quality 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 product 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 grounding may take place before or after the whole grain 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 (grass family) cultivated for their edible, starchy grains.
  • whole grain 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 grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudo-cereals.
  • pseudo-cereals include amaranth, buckwheat, tartar buckwheat and quinoa.
  • the whole g rain component accord ing to the invention may orig inate from a cereal or a pseudo-cereal .
  • the hyd rolyzed whole g rain composition is obtained from a plant selected from the group consisting of barley, rice, brown rice, wild rice, black rice, buckwheat, bulg ur, 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 g rain 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 g rain ; i .e. the germ, the endosperm and the bran .
  • Whole grain components may be provided in a variety of forms such as g round, flaked, cracked or other forms, as is commonly known in the milling ind ustry.
  • a hyd rolyzed 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 d ietary 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 g rain by blending flour, bran and germ . It is also to be understood that reconstitution may be done before the use in the final prod uct or during mixing in a final product. Thus, reconstitution of whole grains after treatment of one or more of the ind ivid ual parts of the whole grain also forms part of the present invention .
  • the whole grain component Prior to or after g rinding 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, comprises 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% 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 hydrolyze 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 fragment 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.
  • 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.
  • 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 fragment thereof, which glucose isomerase or fragments thereof shows 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) .
  • a number of specific enzymes or enzyme mixtures may be used for production of the hydrolyzed whole grain composition according to the invention.
  • the 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:
  • an alpha-amylase or fragments thereof which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state
  • - an amyloglucosidase or fragments thereof which amyloglucosidase shows no hydrolytic activity towards dietary fibers when in the active state
  • 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.
  • beta-amylases By avoiding beta- amylases a larger fraction of the starches will be hydrolyzed to glucose units since the alpha amylases do have to compete with the beta-amylases for substrates. Thus, an improved sugar profile may be obtained. This is in contrast to US
  • 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). ) .
  • SEC Size- exclusion chromatography
  • 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 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.
  • starch processing enzyme used is a glucose generating alpha-amylase
  • a larger fraction of the end product will be in the form of glucose compared to the use of an alpha-amylase specifically generating maltose units. Since glucose has a higher sweetness than maltose, this may result in that the addition of a further sugar source (e.g. sucrose) can be dispensed. 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 may have 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 1-25% by weight of the food product, such as 5-20%, such as 5-15%.
  • 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 1-25% by weight of the food product such as 5-20%, such as 5-15%.
  • the amount of the hydrolyzed whole grain composition in the final product may depend on the type of 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 0.01-10% by weight of the food product, preferably, in the range of 0.01-4%, even more preferably in the range of 0.01-2%.
  • 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 sugar or a non-sugar sweetening agent of less than 25% by weight of the food product, such as less than 20%, such as less than 15%, such as less than 10%, less than 7%, less than 5%, less than 3%, or less than 1%.
  • the food product is also sweetened from a natural sugar source different from the external sugar source.
  • sugar is sugar is a monosaccharide, a disaccharide or a combination hereof.
  • the monosaccharide is glucose, galactose, fructose or any combination hereof.
  • the disaccharide is maltose, sucrose, lactose or any combination hereof.
  • the sugar is sucrose.
  • Sucrose is a widely used sweetener in food products, however others sugars may also be used .
  • 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 loose 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, protein powders, cocoa solid, alkylresorcinols, phenolics and other active ingredients, such as DHA, caffeine, and prebiotics.
  • the food product further comprises a flavor, e.g . different from sucrose.
  • the at least one flavor component is selected from the group vanilla, honey, caramel, cheese, coffee, chocolate or fruit such as strawberry, blueberry, blackberry, raspberry, peach or combinations thereof.
  • the food product has a fat content of 0-20% by weight of the food product, such as 0.1-10%, such as 0.1-7%, such as 0.5-7%, and such as 0.5-5%.
  • 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 according to the invention may be supplemented with a liquid component to provide the right consistency and viscosity.
  • the food product further comprises a liquid component.
  • the liquid component is selected from the group consisting of a dairy product such as milk, fermented cereal grains, fruit such as juice, vegetable extract and water.
  • the milk is selected from the group consisting of whole milk, vegetable milk, whey fractions, casein, skimmed milk, cream, soy and any combination hereof. Addition of a liquid component may improve factors such as taste, viscosity and the nutritional profile.
  • a process for preparing a food product 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 strain of microorganisms and a liquid component, or providing the food product by
  • 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, such as 30- 90°C, such as 30-70°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, such as 70-120°C for at least 1 second, such as 1-5 minutes, for at least 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. In an additional embodiment viscosity is measured at TS 50.
  • the hydrolyzed whole grain composition in step 1) is provided when said hydrolysate has reached a total solid content of 25-65% such as 25-50%.
  • a total solid content 25-65% such as 25-50%.
  • the hydrolyzed whole grain component in step lc) is provided in the form of a liquid, a concentrate, a powder, a juice or a pure.
  • a drying step may be required.
  • the process step further comprises a drying step.
  • the above parameters can be adjusted to regulate the degree of starch degradation, the sugar profile, the total solid content and to regulate the overall organoleptic parameters of the final product.
  • To improve the enzymatic processing of the whole grain component it 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. To prolong the storage time of the product several treatment can be performed .
  • the process further comprises at least one of the following treatments: sterilization, pasteurization, thermal treatment, retort and any other thermal or non-thermal treatments, such as pressure treatment.
  • the treatment is performed before or after the addition of the at least one strain of microorganisms.
  • viable micro-organisms such as probiotics in the end product the micro-organisms should be added after sterilization or sterilization should be avoided.
  • 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.
  • 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 arabinoxylan and beta-glucan fibre extracts both components of dietary fibers of whole grain.
  • the results from the thin layer chromatography analysis showed that the amylase Validase HT and the protease Alcalase showed no hydrolytic activity on either beta-glucan or arabinoxylan, while the commercial alpha-amylase preparation, BAN, causes hydrolysis of both the beta-glucan and arabinoxylan, see figure 1. See also example 4.
  • 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 - Chilled dairy product comprising hydrolyzed whole grain:
  • the hydrolyzed whole grain of example 1 is mixed with strawberry instant powder (type Nesquik), pasteurized (at kitchen scale for example 90°C 10 min), cooled down to 10°C and then mixed with low fat yogurt.
  • strawberry instant powder type Nesquik
  • pasteurized at kitchen scale for example 90°C 10 min
  • the hydrolyzed whole grain composition represents 45.5% by weight of the drink, which results in 22.72% of hydrolysed whole grain flour.

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EP10788328.2A 2010-12-08 2010-12-08 Food product comprising hydrolyzed whole grain Withdrawn EP2648547A1 (en)

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SE502941C2 (sv) 1993-09-15 1996-02-26 Lennart Lindahl Homogen och stabil cerealiesuspension och förfarande för dess framställning
US6451369B1 (en) * 1998-10-19 2002-09-17 Cereal Base Ceba Ab Non-dairy, ready-to-use milk substitute, and products made therewith
US7678403B2 (en) * 2005-07-15 2010-03-16 Crm Ip Llc Whole grain non-dairy milk production, products and use
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