EP3691456A1

EP3691456A1 - Bread-making improver comprising microorganisms

Info

Publication number: EP3691456A1
Application number: EP18778517.5A
Authority: EP
Inventors: François BLAREAU; Pascal Bonnardel; Kathia Medaly ROMERO ZURITA
Original assignee: Lesaffre et Cie SA
Current assignee: Lesaffre et Cie SA
Priority date: 2017-10-05
Filing date: 2018-10-02
Publication date: 2020-08-12
Also published as: AU2018346174A1; WO2019068700A1; JP2020535820A; AU2018346174B2; RU2020112885A3; CN111163642A; JP7230012B2; US20200236951A1; RU2020112885A; FR3072000A1; CA3077356A1; RU2769841C2; MX2020003802A; BR112020006686A2; FR3072000B1

Abstract

The present invention concerns a bread-making improver comprising at least one ingredient routinely used as a bread-making improver and at least 10⁷ CFU per gram of microorganisms and having a pH of between 3.5 and 5 and preferably between 4 and 4.8. The improver of the invention can be obtained by dispersing said ingredient in a phase comprising at least 10⁷ CFU of microorganisms, the pH of which has been adjusted to the desired value by adding a salt having a buffer effect. Said phase is preferably a leaven in liquid or pasty form or in the form of a block that can be crumbled. The improver of the invention can be kept at a temperature lower than 10°C and preferably lower than 6°C for several days while maintaining its stability.

Description

Bread improvers including microorganisms

The present invention relates to a breading enhancer comprising microorganisms and having a pH of between 3.5 and 5.

The use of bread improvers including improvers with enzymatic activity (s) has been known for a long time.

In particular, it is known to use such enzymatic improvers in powder form. Powdered enzymatic improvers have a number of disadvantages. They tend to disperse in the air and settle around the bakery. This not only requires regular cleaning of the workshop, but may also cause allergic reactions in users. In fact, the enzymes consist of proteins and have well-known allergenic properties. In addition, the powders are difficult to dose in an automated manner.

These problems are only partially solved by the use of enzymatic improvers in the form of granules, tablets or tablets.

It has also been proposed to use liquid enzymatic improvers. These liquid improvers have the advantage of not dispersing in the air and thus limit the risk of allergic reactions in workers. Liquid improvers also allow automated dosing, provided that said liquid enhancer is homogeneous at the time of dosing. However, liquid improvers are most often formulated with liquid fatty ingredients or with polyols, or with hydrocolloids or with preservatives that are not allowed in certain bread-making formulas and / or in certain countries. In addition, the presence of fat is not always appreciated by consumers today.

EP 1 729 586 in the name of the Applicant proposes a solid enzymatic-active improver having a composition specifically designed to enable the baker to carry out, in his bakery, a liquid improver by the dispersion in water of said solid improver. It has been found, however, that the microbial composition and the appearance of the liquid improver as described in EP 1 729 586 are degraded as the preservation time increases especially when the preservation is carried out at room temperature but also at 4 ° C. This obviously represents a major disadvantage for the end user because the improver becomes unsuitable for consumption.

Consequently, there remains the need to provide users with an enzymatic breadmaking enhancer, or an enzymatically active breading enhancer, to overcome the drawbacks mentioned above and having increased stability during storage.

In seeking to remedy all of the drawbacks mentioned above, the inventors of the present have found that an enzymatic breadmaking enhancer comprising microorganisms can be stored at a temperature below 10 ° C and preferably below 6 ° C for many days or weeks without its appearance, its microbial composition and its functionality do not change.

Indeed, it has been found that the presence of a sufficient amount of microorganisms in the liquid enhancer allows microbial stability of the latter for a long period of up to several weeks.

It has also been found that the desired microbial stability is increased when the enzymatic bread-making improver has a pH of between 3.5 and 5 and preferably of between 4 and 4.8.

Summary of the Invention

The present invention relates to a breading enhancer having a pH of from 3.5 to 5, and preferably from 4 to 4.8, comprising at least one ingredient usually used as bread improvers and at least 10 ⁷ CFU per gram of microorganisms.

The improvement of the invention may be in liquid form, pasty or friable block. It can be obtained by the different techniques of mixing or dispersion. As an indication, when the improvement of the invention is in form liquid, it can be prepared by dispersing said ingredient in an aqueous phase comprising at least 10 ⁷ CFU of microorganisms. In this case, the aqueous phase is preferably a liquid leaven whose pH has been adjusted to the desired value. This adjustment can be achieved by adding a salt having a buffer effect.

The enhancer of the invention may be stored at a temperature below 10 ° C and preferably below 6 ° C for several days while maintaining its stability.

Brief description of the figures

Figure 1 is a photo relating to the instability of the composition A (control enhancer) showing the appearance of molds.

Figures 2 and 3 show bread sticks obtained according to a conventional breadmaking test using either the enhancer according to the invention or a powder control improver comprising the same ingredients as the improver according to the invention.

FIG. 4 is a photograph showing two specimens, one of which, on the left, comprises a control improver (composition A) and a non-water-soluble emulsifier (E471), and the other comprises the improver according to the invention and the emulsifier non-water soluble (composition B).

The detailed invention

The present invention thus relates to an enzymatic bread-making improver having a pH of from 3.5 to 5 comprising food ingredients usually constituting a bread-making improver, and microorganisms.

The improvement of the invention can be liquid, pasty or in the form of a friable block. By friable block is meant a product presented in the form of a block, such as a loaf, easily scored with simple means or by the pressure of the hand. According to a preferred form of the invention said microorganisms represent at least 10 ⁷ CFU per gram of the enhancer.

The improvement agent of the invention has a pH of between 3.5 and 5 and preferably between 4 and 4.8 and even more preferably between 4.3 and 4.7.

The enhancer of the invention may be obtained by mixing or dispersing at least one ingredient usually used as a breading enhancer in a phase comprising the microorganisms. This mixing or dispersing step is followed, if necessary, by adjusting the pH to the desired value. This adjustment can be achieved by adding a salt having a buffer effect.

According to a preferred form of the invention, the breading enhancer may advantageously be obtained by dispersing at least one ingredient usually used as an improver in a phase comprising at least 10 ⁷ CFU of microorganisms per gram.

Said microorganisms may be chosen from the group comprising:

the bacteria usually entering the starters and in particular the bacteria of the genus Lactobacillus or Streptococcus or Leuconostoc and preferably Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus casei.

yeasts and in particular yeasts of the genus Saccharomyces and preferably Saccharomyces cervisiae, Pichia, Torulaspora, Candida, Kazachstania ...

The phase comprising the microorganisms may be chosen from the group comprising:

- Leavened liquid, pasty, or friable block having a solids content of between 3 and 80% obtained on any type of substrate such as wheat or rye flour,

yeasts having a solids content of between 3 and 80%, such as liquid yeasts, yeast creams and pressed yeasts, and

- liquid bacteria. These products are commercially available and can be prepared by widely described techniques known to those skilled in the art.

Advantageously, the phase comprising the microorganisms is chosen from starters. Indeed, these products also have the advantage of bringing in the finished products (baked baked goods) a sourdough taste much sought after in certain applications.

According to a preferred form the improvement according to the invention is in liquid form and in this case the phase in which is dispersed the ingredient usually used as an improvement is selected from liquid leavens having a solids content of between 3 and 80% by weight and preferably between 3 and 30%, comprising at least 10 ⁷ CFU of microorganisms consisting of lactic acid bacteria and yeasts.

According to this preferred form, the baking liquid enhancer of the invention can be obtained in different ways and preferably by the dispersion of at least one food ingredient usually used as a baking enhancer in a liquid leaven, followed if necessary by the pH adjustment to the desired value.

In general, the pH adjustment is carried out by adding at least one ingredient selected from the group comprising acetates, lactates, citrates and calcareous algae (known under the name Lithothamnium calcareum), these salts being otherwise used and authorized in current breadmaking. Other suitable ingredients are water-soluble food salts belonging to the family of fumarates, malates, propionates, phosphates, carbonates used in certain countries (United States for example) or in special breadmaking (rye bread for example) ). It is recalled that the sodium and potassium salts are generally more soluble than the calcium salts. Food salts are by definition all salts authorized as additives in the European Union (European Parliament and Council Directive 95/2 EC) or in the United States of America (Code of Federal Regulation 21 - Food and Drug ). Preferably, the breading enhancer contains calcium acetate and / or calcium lactate and / or trisodium citrate and / or calcareous algae. Very positive results, including a high buffering effect, were obtained with trisodium citrate and with calcareous algae.

The ingredients may be dispersed in the phase comprising the microorganisms individually or in the form of a solid composition. In the latter case, the solid composition is referred to as "bread-making solid improver" and can be any bread-baking enhancer known to those skilled in the art.

It goes without saying that the ingredients of the bakery enhancer are selected from the appropriate ingredients for baking.

In the case where the enhancer contains ascorbates, they have a role both of salt buffers and oxidants flours, and they can replace completely or partially ascorbic acid. According to the invention, the solid enhancer preferably contains ascorbic acid and / or ascorbates, in an amount expressed in ascorbic acid equivalent having the required oxidizing power. In the present description with the exception of the examples, and in the claims, the expression "ascorbic acid" includes any composition comprising ascorbic acid and / or ascorbates, having in ascorbic acid equivalent the oxidizing power of the required pastes. in the formula, it being understood that the most preferred embodiments of the invention are carried out with ascorbic acid, in the strict sense, that is to say in the acid form.

According to one embodiment, the enhancer according to the invention comprises at least one enzyme selected from the group of amylases, xylanases, glucose oxidases, amyloglucosidases, lipases, phospholipases, sulfhydryl oxidases, proteases and cellulases. and all other enzymes used in breadmaking; preferably, it comprises a combination of said enzymes. Usefully, the enhancer comprises at least one alpha-amylase selected from the group of fungal and bacterial alpha-amylases or a combination of said alpha-amylases, in particular the enhancer may comprise an anti-reassuring alpha-amylase, such as, for example, a maltogenic alpha-amylase. The enhancer may contain a combination of at least one alpha-amylase with at least one xylanase.

The enzyme or enzyme mixture is present at a content of between 0.05 and 2% and preferably between 0.2 and 0.6% by weight of the enhancer.

In a useful manner, the breading enhancer may contain in addition to the combination of alpha-amylase (s) above, an amount of phospholipase (s) having a technological effect similar to an addition of diacetyl tartaric esters of mono and diglycerides of fatty acids (emulsifiers E472e) produced at a dose of between 0.05% and 0.30% by weight of the enhancer.

Usefully, the breading enhancer contains from 0.1 to 5% by weight of ascorbic acid and preferably from 1 to 3%.

The breadmaking enhancer may also comprise other food ingredients and in particular such food ingredients used in bakery and in particular those which have a bread-making effect. Examples of such a food ingredient are L-cysteine monohydrochloride and sodium chloride. Preferably, the solid improver according to the invention will comprise all the oxidants of the dough, possibly all the reducing agents of the dough, all the enzymatic preparations necessary for the type of baking envisaged, whether it be the manufacture, which whether the process, breads, pastries, brioches, and generally any fermented dough, plus all the usual emulsifiers (DATEM, monoglycerides, SSL ...).

It should also be noted that the solid emulsifiers do not disperse easily in water and form unstable liquids (rapid separation into two phases: aqueous and fatty) and that with the leaven this dispersion is feasible and stable (see Example 4) .

The breading enhancer obtained by the dispersion of at least one food ingredient as described above in a phase comprising at least 10 ⁷ CFU of microorganisms may be stored at a temperature below 10 ° C. and preferably below 6 ° C. ° C for a period greater than 8 weeks. It is understood that the lower the storage temperature, the longer can be the period of stability of the ingredients and the bacterial composition of the liquid improver and therefore its appearance and its sanitary properties. Thus, if the preservation is operated at a positive cold temperature (for example 4 ° C.) the enhancer may be stored for at least 14 weeks.

The improver when in liquid form can sediment during its storage. To avoid this one can use stabilizers such as xanthan gum used at a rate between 0.1 and 1% and preferably between 0.2 and 0.4% by weight of the improver.

The invention also relates to the use of such a liquid improver in the preparation of a dough for cooked baked goods such as bread dough, brioche dough or dough for pastry. Said dough typically comprises baker's yeast as a fermentation agent.

Such use of the breading enhancer reduces the number of ingredients that the baker must dose separately. For example, the enhancer may contain an amount of sodium chloride such that after addition of the corresponding dough enhancer, no further separate addition of sodium chloride is needed.

The liquid improver is preferably incorporated in the dough in an amount corresponding to a percentage of the baker from 0.1 to 10% and preferably from 0.5 to 5%.

The invention also relates to a process for the preparation of a dough for cooked baked goods. This process according to the invention comprises the dispersion, in an aqueous liquid phase comprising at least 10 ⁷ CFU of microorganisms, preferably a liquid leaven, of at least one ingredient as described above, so as to obtain an enzymatic liquid improver, and incorporating an amount of said liquid improver into the dough. The dough can be a bread dough, a dough for brioche or a dough for pastries, corresponding to bakery technologies direct or delayed by the techniques of freezing, refrigeration, precooking ...

Preferably, the liquid improver according to the invention, the processes according to the invention using this liquid improver, are improvers for French breads and processes for the manufacture of French breads, that is to say, breads containing no fat or added sugar.

The following examples illustrate the invention without limiting its scope. EXAMPLES

1) Constitution of compositions A (control), B and C (improvers according to the invention)

Two liquid bread improvers were tested: a control enhancer not comprising microorganisms (composition A) and two improvers according to the invention (compositions B and C).

The following table 1 indicates the constitution of each composition used:

Table 1: constitution of the compositions used

LVBD is a liquid wheat leaven with a solids content of 25%, a pH of less than 4 and an acidity TTA of 12-25. The LVBD comprises a flora representing more than 10 ⁷ CFU per gram and consisting of lactic acid bacteria and yeasts.

Composition B has a pH of 4.5, and composition C has a pH of 3.6. 2) Method of Preparation of Compositions A, B and C

OOOOOO CMPS _I T _I NB CMPS _I T _I NA

Preparation of compositions A, B and C:

The solid ingredients are weighed and premixed. The premix is then added in proportion with slow stirring to the mains water (5/15 ° C) for the composition A or to the LVBD 3000 yeast (4/8 ° C) for the compositions B and C.

Stirring is continued for 10 minutes until dispersion and / or complete dissolution of the ingredients in the liquid phase.

The solution is then stored at 4 ° C.

3) Stability tests:

at. Microbiological stability

The microbiological stability was determined by the monitoring of the microorganism content of compositions A and B. The methods of analysis employed are the methods usually used and which are widely known to those skilled in the art. The results obtained are reproduced in the following Table 2:

Method / T + 1 T + 6 T + 10

Product Germs

Standard week weeks weeks

Total Flora NF IS04833-1 1, 38.10 ⁹ 8.10 ⁷ 2,9.10 ⁸

Total Coli NF V08-015 <100 <100 <100 rapid Ecoli2

EColi <10 <10 <10

BIORAD

Yeasts NF V08-036 1, 2.10 ^e 4.10 ⁵ 7.10 ⁵

Mold NF V08-036 <10 <10 <10

Lactobacillus NF V08-030 1, 16.10 ⁹ 1, 7.10 ^e 2,4.10 ⁸

BKR23 / 10-

Staph absence absence

12/15

Salmonella SMS from AES absence absence

BKR23 / 02-

Listeria absence absence

1 1/02

bacteria

NF ISO 4833 3 2.1 .10 ⁴ 1, 8.10 ^e aerobic mesophiles

bacteria

mesophilic NF V08-061 4.10 ⁵ 6.9.10 ⁵ 4.4.10 ⁷ anaerobic

Enterobacteriaceae ISO 21528-2 2.6.10 ⁴ 3.6.10 ⁵ 7.8.10 ⁵ Yeasts ISO 21527-1 1 1, 1 .10 ⁵ 5.10 ⁶

Molds ISO 21527-1 <100 <10000 <10000

Lactobacillus NF EN 15787 <10 <10 <10

Table 2: Results of the microbiological analysis of compositions A and B On reading the table above, it can be seen that composition B exhibits good microbiological stability over time, unlike composition A. b. Stability of the aspect in time of compositions A and B:

The results of the microbiological analyzes indicated above are confirmed by the examination of the visual appearance of the composition A. In fact, after storage of 8 weeks at a temperature of 4 ° C., a change in the color of the composition is observed. as well as the appearance of a microbial proliferation (Figure 1).

Figure 1 shows that the control enhancer degrades very quickly (after a few days of storage at 4 ° C) by the development of undesirable flora.

4) Functional stability of baking ingredients over time:

Two bread-making tests were carried out employing two improvers according to the invention (compositions B and C) and a control improviser in powder form.

These tests are:

1. Test 1: Compares an Improver According to the Invention

(Composition B) to a powder form improver comprising the same ingredients as Composition B.

2. Test 2: makes it possible to compare two improvers according to the invention, one

(Composition C) not comprising a buffer salt (trisodium citrate) and having a pH of 3.6 compared to a buffer buffered at a pH of 4.5. The breadmaking protocol implemented for these two tests is as follows:

Composition (all the percentages are expressed in% of baker (100% compared to the flour):

- Flour: 100%

- Water 62%

- Yeast 2%

- Salt 2%

- Improving (powdered, composition B or C): 1%

Operating mode:

- Diosna battery kneading (4 min at speed 1 and 8 min at speed 2)

- Score of 20 minutes

- Division and rounding

- Relaxation of 20 minutes and shaping

- Primer 1 of 1 15 min at 27 ° c and humidity of 75%

- Primer 2 of 137 min at 27 ° C and humidity of 57%

- Scarification: 5 shots

- Cooking in a floor oven for 15 minutes at 240 ° C. Results and findings:

Test 1:

This bread-making test shows that, beyond the bacteriological stability, the composition B makes it possible to maintain the functionality of the bread-making ingredients over time.

In fact, the improvement agent according to the invention used at 1%, as a standard powder-making improviser, produces an equivalent result in the breadmaking test (production of a bread baguette) for this same powder improver and this at T0 ( Figure 2) as after storage for 10 weeks at 4 ° C (Figure 3). Figures 2 and 3 show no difference in appearance between the bread sticks prepared with a conventional powder enhancer or with the composition B after 10 weeks of storage. Similarly, no difference in specific volume is observed during this breadmaking test (Table 3 below).

Table 3: Variation of specific volumes during bread-making tests

Test 2:

The following table (Table 4 below) summarizes the specific volumes (VS) obtained with these two compositions after a standard priming time (Primer 1) and after a Primer Time with Tolerance (Primer 2)

Table 4: Variation of the specific volumes during the test 2.

When the improver is not buffered (composition C, pH 3.6) the dough tends to become more sticky and its behavior is more fragile. In addition, the section of the baquettes is less round and the specific volumes are lower.

5) Stability of the Improver According to the Invention After Introduction of a Water-Insoluble Ingredient Such as an Emulsifier

Unlike the use of water, the use of a live yeast of the type of LVBD3000 as used in composition B allows the dispersion of emulsifier such as E471 and obtaining a stable solution physically and microbiologically as shown in Figure 4, right column.

Claims

Bread improver in liquid, pasty or friable form which is stable microbiologically at a temperature of less than or equal to 10 ° C, having a pH of between 3.5 and 5 and comprising:

at. At least 10 ⁷ CFU per gram of microorganisms, and

b. At least one food ingredient usually constituting a breadmaking enhancer.

Improver according to claim 1 characterized in that it has a pH of between 4 and 4.8 and preferably between 4.3 and 4.7.

Baking enhancer according to claim 1 characterized in that said microorganisms are selected from the group consisting of:

the bacteria usually used in starters and in particular the bacteria of the genus Lactobacillus or Streptococcus or Leuconostoc and preferably Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus casei.

Improver according to one of the preceding claims, characterized in that the microorganisms are provided by a compound chosen from liquid leavens, pasty in friable block, liquid yeasts, yeast creams and pressed yeasts.

Bread improvers according to claim 4 characterized in that said leavens or said yeasts have a solids content of between 3 and 80% and preferably between 3 and 30%.

A breading enhancer according to claim 1 characterized in that said food ingredients are selected from the group consisting of bread-making enzymes; salts such as acetates, fumarates, citrates and carbonates; marine algae, flour oxidants such as ascorbic acid and ascorbates.

7. bakery improvement according to claim 6 characterized in that the salts are selected from trisodium citrates and calcareous algae.

8. baking improver according to claim 6 characterized in that the enzyme is selected from the group comprising, amylases, glucose oxidases, xylanases, amyloglucosidases, lipases, phospholipases, proteases, transglutaminases, cellulases and their mixtures.

9. breading enhancer according to claim 8 characterized in that the enzyme or the enzyme mixture is from 0.05 to 2% and preferably from 0.2 to 0.6% by weight of the improver.

10. Brightener according to claim 6 characterized in that the ascorbic acid is present at a content of between 0.1 and 5% and preferably between 1 and 3% of the improver.

1 1. Baking enhancer according to one of the preceding claims characterized in that it further comprises between 0.1 and 1% by weight and preferably 0.2 to 0.4% of a stabilizing gum such as xanthan gum.

12. Use of the breading enhancer according to one of the preceding claims in a breadmaking process.

13. Use according to claim 12 characterized in that the improver is introduced at a content of between 0.1 and 10% and preferably between 0.5 and 5% relative to 100% flour.