Classifications

• • 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 OR TREATMENT THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
  • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • 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
  • 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)
  • C12Y302/01002—Beta-amylase (3.2.1.2)
• • 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)
  • C12Y302/01033—Amylo-alpha-1,6-glucosidase (3.2.1.33)
• • 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)
  • C12Y302/01041—Pullulanase (3.2.1.41)
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• oats are different than other grains. They have higher protein and fat
• oats contain protein of high food value as well as a considerable proportion of mono and
• oats contain many essential amino acids and minerals.
• the ⁇ -amylase serves to thin the oat starch, and any
• ⁇ -amylase may thus be used.
• the produced pulverulent dietary fibre compositions are used
• cereal suspension having the taste and aroma of natural oats.
• the disclosed cereal suspension having the taste and aroma of natural oats.
• This oat suspension is a milky product which can be used as an
• milk especially for lactose-intolerant people. It may also be used as the basis
• viscosity, sugar content, and overall texture can be regulated or modified for a preferred end
• Preprocessed cereal suspension as used herein means a product that has been
• “Cereal substrate” as used herein means a suspension selected from the group
• cereal meal suspension consisting of cereal meal suspension, preprocessed cereal suspension and mixtures thereof.
• Oil suspension as used herein means a suspension comprising oat flour and/or
• modified suspension comprising a cereal substrate suspension and an enzyme preparation for
• properties of the cereal substrate suspension such as viscosity and/or sugar ratio content
• cereal suspension having the aroma and or flavor of natural cereals and containing intact ⁇ -
• glucans that are components of a cereal substrate suspension.
• a still further object of the present invention is to provide a method for preparing
• the enzyme preparation comprises at least
• one hydrolase with the ability to hydrolyze ⁇ -glycosidic bonds of the constituents of a cereal
• the constituents may include, but are not limited to, amylose, amylopectin, maltodextrins,
• an enzyme modified suspension comprising a cereal substrate suspension and
• an enzyme preparation wherein the enzyme preparation comprises at least one hydrolase
• the enzyme preparation has no glucanase and/or proteinase
• the preferred hydrolase may be selected from the group consisting of ⁇ -amylase, ⁇ -amyiase, amyloglucosidase and puUulanase, with the proviso that when the enzyme
• preparation comprises ⁇ -amylase or ⁇ -amylase there is a mixture of at least one other of the
• an isomerase such as glucose isomerase.
• step (a) treating the cereal substrate suspension of step (a) with an enzyme preparation as
• starch in the suspension comprising at least one hydrolase enzyme having the ability to
• a ⁇ -glycosidic hydrolase is selected from the group
• ⁇ -amylase consisting of ⁇ -amylase, ⁇ -amylase, amyloglucosidase, puUulanase and mixtures thereof, with
• the enzyme preparation comprises both ⁇ -amylase and ⁇ -
• the method of making the homogeneous and stable improved cereal suspension may
• step (b) for making the cereal suspension
• the finishing process step which may improve the shelf-life of the cereal suspension
• or end product can include: removing coarse particles by centrifuging or decanting;
• Kessler Verlay A. Kessler, 1981, Chapter 6, pp. 139-207, the contents of which are
• the product may be aseptically packed.
• Additional processes for improved shelf life may include pasteurizing and refrigeration until
• the enzyme treated suspension is homogenized and subjected to UHT
• Enzyme activity may be terminated or removed from the enzyme treated suspension
• the enzyme activity may be any enzyme activity before processing for improved shelf life.
• the enzyme activity may be any enzyme activity before processing for improved shelf life.
• the enzyme activity may be any enzyme activity before processing for improved shelf life.
• the enzyme treated suspension of step (b) may be treated sequentiaUy with
• a second enzyme preparation comprising at least one hydrolase enzyme having the ability to
• hydrolyze ⁇ -glycosidic bonds selected from the group consisting of ⁇ -amylase, ⁇ -amylase,
• amyloglucosidase puUulanase and a mixture thereof.
• the above improved cereal substrate suspensions may be treated by combining an isomerase, such as glucose isomerase with the hydrolases of the enzyme preparations.
• the homogeneous and stable improved cereal suspension having the aroma and taste
• step (b) treating the cereal meal suspension of step (a) with ⁇ -amylase and followed
• step (b) treating the enzyme treated suspension of step (b) with an enzyme preparation as
• an ⁇ -glycosidic hydrolase is selected from the
• ⁇ -amylase group consisting of ⁇ -amylase, ⁇ -amylase, amyloglucosidase, puUulanase and a mixture
• the enzyme preparation comprises both ⁇ -amylase and ⁇ -
• amylase the enzymes are introduced simultaneously to the cereal substrate suspension.
• the enzyme treated suspension of step (b) and (c) may be further treated by
• hydrolysis of constituents in a cereal substrate suspension comprising at least one hydrolase enzyme having the ability to hydrolyze ⁇ -glycosidic bonds.
• the hydrolases may
• ⁇ -amylase ⁇ -amylase
• ⁇ -amylase amyloglucosidase puUulanase
• the enzyme preparation comprises ⁇ -amylase or ⁇ -
• amyiase there is a mixture of at least one other of the named ⁇ -glycosidic hydrolases, and
• the enzymes are introduced simultaneously to the cereal substrate suspension.
• the enzymes are introduced simultaneously to the cereal substrate suspension.
• the enzyme preparation may further comprise an isomerase
• glucose isomerase such as glucose isomerase
• the enzyme preparations may comprise
• puUulanase and amyloglucosidase a mixture combining ⁇ -amylase and ⁇ -amylase; and a
• preparations comprising a hydrolase alone or in combination with another may further
• an isomerase such as glucose isomerase.
• the enzyme preparations of the present invention convert cereal starch, which
• molecular-weight compounds of various degrees of modification such as maltotriose, maltose
• ⁇ -amylase hydrolyzes ⁇ -1-4 glycosidic bonds sequentially from
• ⁇ -amylase hydrolyzes internal ⁇ -1-4 glycosidic bonds on both amylose and amylopectin with a cleaved maltodextrin; and amyloglucosidase hydrolyzes ⁇ -1-4 and 1-6 glycosidic bonds on
• hydrolases having the ability to hydrolyze ⁇ -giycosidic bonds wiU provide various ratios of
• hydrolase and/or an isomerase could include the di-saccharide, maltose,
• the debranching enzyme for example, the debranching enzyme
• puUulanase together with ⁇ -amylase wiU accumulate large amounts of maltose.
• Amyloglucosidase and glucose isomerase may result in the production of fructose and
• the ⁇ -amylase promotes the action of
• a cereal starch may be converted entirely
• low-molecular-weight compounds such as glucose by combining, for example, ⁇ -amylase,
• Glucose isomerase solely, will result in the production of
• fructose when added to a cereal substrate that already contains glucose.
• glucose isomerase may also produce a product with high levels of fructose.
• the enzyme preparations that being a single enzyme or a mixture of enzymes may
• a cereal substrate suspension of the present invention by introducing free enzymes directly into a cereal substrate suspension, or in the alternative introducing the cereal substrate suspension to a vessel containing immobilized enzymes.
• Free enzymes as used herein means enzymes which are free to move in the suspension
• Immobilized enzymes as used herein means free enzymes that are physicaUy confined
• enzymes provide for ease of loading and treating the cereal meal suspension in a continuous
• the benefits of immobilized enzymes include complete recovery of the enzymes from
• reaction mixture whether used in a batch or continuous mode operation.
• enzymes can be used repeatedly without any contamination of the final product and without
• immobilized enzyme can be utilized because the immobilized enzymes can be recovered and
• the overall conditions including temperature, pH and the
• enzymes may be extracted from different sources but can catalyze the same reaction.
• ⁇ -amylase from the fungal organism Aspergillus oryzae has a optimum pH of 4.7
• lichenformis has a pH optimum of 7.5 and an optimum temperature of 90°C.
• the enzyme preparations of the present invention may be used to provide a
• the enzyme preparations are used to treat a cereal
• substrate which may include a cereal meal suspension, a preprocessed cereal suspension or a mixture thereof.
• the cereal substrate suspension is a cereal meal suspension.
• cereal meal suspension is prepared by dry- or wet-grinding rolled cereals, or otherwise,
• the suspension may be centrifliged or decanted in order
• the cereal meal suspension is prepared on the basis of commerciaUy
• roUed oats are ground to oatmeal by total, dry or wet grinding. In dry grinding, the oatmeal
• water is suspended in water, preferably at a temperature of 50°-65°C. Also in wet grinding, water is suspended in water, preferably at a temperature of 50°-65°C. Also in wet grinding, water is suspended in water, preferably at a temperature of 50°-65°C. Also in wet grinding, water is suspended in water, preferably at a temperature of 50°-65°C. Also in wet grinding, water is suspended in water, preferably at a temperature of 50°-65°C. Also in wet grinding, water
• the suspension is subsequently cooled to a workable
• the suspension is the retreated with the enzyme preparations of the present invention. Accordingly, the non-resistant starch in the cereal meal
• suspension may be hydrolyzed with the enzyme preparations of the present invention and then
• the suspension is heat treated to a higher temperature to solubilize the resistant starch.
• suspension is cooled to a temperature that is suitable for enzymatic activity and then retreated
• the slurry or suspension has a weight ratio of meal to water in the range of
• the suspension is agitated until the meal has been dispersed.
• the slurry should have a
• the suspension In order to remove the coarse particles, the suspension can then be centrifliged or
• the preprocessed cereal suspension is defined as that which is first prepared
• the suspension is treated with ⁇ -amylase in a second enzyme treatment step which specificaUy generates maltose units and has no glucanase and proteinase activity,
• the preprocessed cereal suspension may be homogenized and/or subjected to UHT treatment.
• the cereal substrate suspension is treated with the enzyme preparations under
• carefli y regulated operating temperatures The temperature is chosen to favor the enzymatic
• combination of enzymes is generaUy employed, preferably from about 50° to about 90°C
• the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the enzyme stabUity may be low. Accordingly, the temperature of the
• catalytic reaction is chosen to optimize production of the end products whUe maintaining the
• the present invention is also appUcable to thermostable
• starch degrading enzymes in which case the operation conditions can be adapted to the
• a hydrolase and/or combination of several hydrolases are introduced to a cereal
• reaction time and other process parameters do not greatly affect the end product.
• the suspension may be treated with the enzyme
• the grain that is incorporated into the cereal meal suspension may be any type of cereal meal suspension.
• starting grain material including but not limited to oats, barley, rice, wheat, maize, rye,
• the grain is oats.
• oats have
• the ⁇ -glucans found in oats function as indigenous stabilizers. Therefore, the cereal
• suspensions of the present invention may be used in food for thickening, gelling or emulsion
• improved cereal suspension can be regulated and/or manipulated using appropriate enzyme
• the enzyme preparations of the present invention may be introduced in
• an enzyme preparation comprising
• ⁇ - and ⁇ - amylase may produce a high level of maltose.
• enzyme preparation comprising amyloglucosidase and/or glucose isomerase the maltose can
• glucose be converted to glucose and fructose.
• fructose will result in a sweeter suspension than one containing mainly maltose.
• Enzymatic activity may be discontinued or terminated in the enzyme modified cereal
• the enzyme reaction is a reaction
• enzyme activity may be discontinued terminated during the final
• the method may include: removing coarse particles by centrifuging or decanting; homogenizing the
• Ultra High Temperature (UHT) treatments 200 to about 250 bar, or subjecting the product to Ultra High Temperature (UHT) treatments
• shelf life may include pasteurizing and refrigeration until used; or the end product may be
• Pregeiatinized roUed oats were wet-milled at a temperature of about 52° to about
• the concentration of the suspension was about 10 to about 15% w/v.
• Promozyme Novartis, Copenhagen, Denmark
• a concentration of approximately 2 ml per kg of oats was added to the cereal meal suspension at a concentration of approximately 2 ml per kg of oats and at a temperature of
• the concentration of the enzymes in the enzyme preparation was about 500 to about 1000 DP 0 and about 150 to about 300 PU (puUulanase units) per ml,
• the enzyme preparation was aUowed to act for 1-2 hours, or untU the viscosity
• the suspension was then heated to about 85° to about 90° C to inactivate the enzymes.
• the product was decanted to remove the excess of non-soluble fibre, and homogenized.
• the product could be UHT treated and aseptically packed, pasteurized and kept
• puUulanase a debranching enzyme, e.g. Promozyme
• oat meal suspension at a concentration of about 3 to about 4 ml per kg oats and at a
• the enzyme preparation was about 400 to about 700 DP 0 , about 100 to about 200 PU (puUulanase units) and about 90 to about 110 AGU per ml, respectively.
• the enzyme preparation was allowed
• enzymes in the enzyme preparation was about 1400 to about 1600 DP 0 and about 30 to about
• step 1) the rest was present as maltodextrins (step 1) Then (in step 2), another exo-acting
• amyloglucosidase AMG Novo Nordisk, Bagsvaerd, Denmark
• amyloglucosidase glucoamylase
• the suspension contained equal amounts x>f maltose and glucose whUe the maltose content was 50% of the suspension in step 1.
• the maltose content was 50% of the suspension in step 1.
• step 1 amyloglucosidase rapidly hydrolyzed this substrate. As the maltose content decreased, maltodextrin became the preferred substrate and also became
• amyloglucosidase e.g., AMG (Novo Nordisk, Bagsvaerd, Denmark) or Optidex (Genencor
• enzymes in the enzyme preparation was about 700 to about 900 DP 0 , about 1 to about 35
• a suspension of oats was prepared as in U.S. Patent No. 5,686, 123 is treated with an
• debranching enzyme e.g. Promozyme (Novo Nordisk, Bagsvaerd, Denmark), at a
• puUulanase e.g. Promozyme (Novo Nordisk,
• a suspension of oats was prepared as in U.S. Patent No. 5,686,123 and was treated
• the product contained a decreasing amount of maltodextrins and an
• amyloglucosidase of about 50 to about 60 AGU per ml, e.g., AMG (Novo Nordisk,
• isomerase (about 3000 GIU per ml), at a concentration of about 18 to about 70 ml per kg of oats, or only glucose isomerase, e.g. Spezyme GI (Genencor Intl., Rochester, NY, USA)
• Sweetzyme Novo Nordisk, Bagsvaerd, Denmark
• enzymes in the enzyme preparation was about 1400 to about 1600 DP 0 and about 1 to about

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• 1999
  • 1999-04-29 US US09/302,127 patent/US6190708B1/en not_active Expired - Lifetime
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