WO2010124975A1 - Procédé de préparation d'une composition à base d'oeufs - Google Patents

Procédé de préparation d'une composition à base d'oeufs Download PDF

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Publication number
WO2010124975A1
WO2010124975A1 PCT/EP2010/055258 EP2010055258W WO2010124975A1 WO 2010124975 A1 WO2010124975 A1 WO 2010124975A1 EP 2010055258 W EP2010055258 W EP 2010055258W WO 2010124975 A1 WO2010124975 A1 WO 2010124975A1
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WO
WIPO (PCT)
Prior art keywords
egg
composition
phospholipase
sugar
fat
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Application number
PCT/EP2010/055258
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English (en)
Inventor
Theodorus Marius Verleun
Henriëtte Maria Wilhelmina Jacoba Catharina UIJEN
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Dsm Ip Assets B.V.
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Publication date
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Publication of WO2010124975A1 publication Critical patent/WO2010124975A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/14—Organic compounds; Microorganisms; Enzymes
    • A23B5/16—Microorganisms; 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes

Definitions

  • the present invention relates to a method for preparing an egg comprising composition. Specifically, the invention relates to a method for stabilizing such a composition.
  • Baked products are prepared from dough which is usually made from the basic ingredients flour, water and optionally salt. Depending on the baked products, other optional ingredients are sugars, flavours etceteras.
  • Other optional ingredients are sugars, flavours etceteras.
  • baker's yeast is used next to chemical leavening systems such as a combination of an acid (generating compound) and bicarbonate.
  • chemical leavening systems such as a combination of an acid (generating compound) and bicarbonate.
  • processing aids with improving properties.
  • Dough properties that are to be improved comprise machineability, gas retaining capability, etcetera.
  • Properties of the baked products that may be improved comprise (loaf) volume, crust crispiness, crumb texture and softness, taste and flavour and shelf life.
  • the currently existing processing aids can be divided into two groups: chemical additives and enzymes.
  • Chemical additives with improving properties comprise oxidising agents such as ascorbic acid, bromate and azodicarbonate, reducing agents such as L-cysteine and glutathione, emulsifiers acting as dough conditioners such as diacetyl tartaric esters of mono/diglycerides (DATEM), sodium stearoyl lactylate (SSL) or calcium stearoyl lactylate (CSL), or acting as crumb softeners such as glycerol monostearate (GMS) etceteras, fatty materials such as triglycerides (fat) or lecithin and others.
  • oxidising agents such as ascorbic acid, bromate and azodicarbonate
  • reducing agents such as L-cysteine and glutathione
  • emulsifiers acting as dough conditioners such as diacetyl tartaric esters of mono/diglycerides (DATEM), sodium stearoyl lactylate (SSL) or calcium stea
  • Suitable enzymes may be selected from the group consisting of starch degrading enzymes, arabinoxylan- and other hemicellulose degrading enzymes, cellulose degrading enzymes, oxidizing enzymes, fatty material splitting enzymes and protein degrading enzymes.
  • a baked product is a cake. This example will be explained, without being restricted to it, in more detail.
  • Cake is known for a long time and is prepared in numerous varieties. Most cakes are made with wheat flour and therefore have some amount of gluten, which means special care needs to be taken to ensure cakes don't have a chewy texture. The cake ingredients are mixed as little as possible once the flour has been added. This differs markedly from sturdy food items made with flour such as bread, where the goal is to agitate the gluten as much as possible.
  • the wheat flour selected to be used for cakes is often one naturally lower in gluten.
  • Typical cake ingredients are wheat flour, eggs and sugar.
  • baking powder, water, and/or fat - such as for example butter, margarine and/or oil are added.
  • Cakes often rely on beating eggs and addition of leavening agents, such as baking powder, to produce the air bubbles in the cake. This is what makes a traditional cake fluffy and sponge-like. Therefore the type of cake ingredients and the ratio between them are important in determining cake properties such as e.g. crumb structure and cake volume.
  • Whipping agents emulsifiers
  • polyglycerol esters, monoglycerides or others are also used in cake baking.
  • cake recipe's eggs are used as providers of natural emulsifiers mainly due to the presence of phospholipids that have surface-active properties.
  • Whole eggs contain 1 1 % lipids of which 25% is lecithin and they contain about 13% of protein.
  • the fat is added to entrap air during mixing, for lubrication to improve the overall eating quality in terms of moistness and tenderness, to improve the structure of the finished product, and/or to extend shelf life.
  • the adding together of multiple ingredients may not negatively affect the features of a final baked product. It is therefore an object of the present invention to premix multiple ingredients used in the preparation of a baked product essentially without negatively affecting the final features of a baked product. Moreover, it is an object of the present invention that the composition of the different ingredients is present as a homogeneous composition such that it can be used directly by a manufacturer, i.e. the prepared composition of ingredients must be stable, i.e. must not segregate into different phases. . It is a further object of the present invention to improve desired baked product (for example cake) properties such as e.g. crumb structure and/or volume in a baked product.
  • desired baked product for example cake
  • the objective of the present invention is reached by the use of a phospholipase during the combining of certain ingredients.
  • Figure 1 Viscosity of (right side) sugared whole egg dispersion versus (left side) the viscosity of the sugared whole egg liquid butter.
  • an egg comprising composition can be improved by adding a phospholipase.
  • the herein described methods result in a composition or blend (the terms are used interchangeably herein) with, for example, improved stability.
  • a composition (or blend) produced as described herein performs better in a baking application when compared to the situation in which the separate ingredients of the composition were added as such.
  • compositions as obtained or described herein have improved microbial spoilage features, i.e. the composition is less susceptible to microbial growth.
  • the present invention provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition.
  • the invention provides a method in which a composition comprising egg, fat and sugar is stabilized by adding a phospholipase to said composition, i.e. no - by the eye- visible segregation occurs .
  • a composition comprising egg, fat and sugar is stabilized by adding a phospholipase to said composition, i.e. no - by the eye- visible segregation occurs .
  • the phospholipase is allowed to incubate for a certain amount of time and at an appropriate temperature to obtain an improved stability of said composition.
  • Such a method typically further comprises a mixing step in which the components are mixed.
  • the term "stability" as used herein refers to a situation in which the composition does, at least visibly, not or hardly not segregate into different layers.
  • the stability (or homogenicity) of said composition is acceptable even after a period of storage such as multiple days or even weeks. Storage of said composition can be at for example room temperature or refrigerator temperatures (for example between 2 to 7 degrees Celsius).
  • the phrase "improving the stability" is used to describe that the composition treated with a phospholipase segregates less or at least later in time compared to the same composition which is not treated with a phospholipase.
  • the invention provides a method for at least in part decreasing or preventing segregation of an egg, sugar and fat comprising composition wherein said method comprises adding a phospholipase to said composition.
  • composition typically refers to a composition suitable for use in preparing a baked product, i.e. a baking composition.
  • a composition comprises at least egg, fat and sugar.
  • such a composition can comprise additional components such as baking powder, salt, water, flavors, milk components, (modified) starch, hydrocolloids, fibers, enzymes (such as but not limited to protease, oxidase, amylase and/or lipase), gum and/or an emulsifier.
  • Another optional component (or ingredient; the terms are used interchangeably herein) of said composition is flour.
  • the composition of the invention is a so-called intermediate or premix baking composition, i.e.
  • the invention provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition, with the proviso that said composition is not a ready for use baking composition (i.e. is not a batter) or more generally phrases, with the proviso that said composition is not ready for preparing a food stuff.
  • the invention provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition, wherein said composition does not comprise flour.
  • the invention provides a method for improving the stability of an egg, fat and sugar consisting composition (i.e. a composition consisting of egg, fat and sugar) comprising adding a phospholipase to said composition.
  • the term "egg” as used herein refers to a whole egg (for the avoidance of doubt: without its eggshell), egg white or to egg yolk.
  • the invention provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition, wherein said egg is whole egg or egg yolk.
  • said egg (optionally in combination with sugar) is treated with phospholipase before being mixed with said sugar and fat (optionally before being mixed with fat) to obtain phospholipase treated egg or phospholipase treated egg-sugar.
  • the phospholipase treated egg or phospholipase treated egg-sugar is not dried but is kept as a non-dried (liquid or partly solidified) composition.
  • fat refers to a fat which is typically used in the preparation of a certain baked product. The skilled person is capable of selecting the right kind of fat in respect of a certain baked product. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words “oils”, “fats”, and “lipids” are all used to refer to fats, “oils” is usually used to refer to fats that are liquids at normal room temperature, while “fats” is usually used to refer to fats that are solids at normal room temperature.
  • Lipids is used to refer to both liquid and solid fats, along with other related substances.
  • the word “oil” is used for any substance that does not mix with water and has a greasy feel, such as petroleum (or crude oil) and heating oil, regardless of its chemical structure.
  • Examples of edible animal fats are lard (pig fat), fish oil, butter or ghee. They are obtained from fats in the milk, meat and under the skin of the animal.
  • Examples of edible plant fats are peanut, soy bean, sunflower, sesame, coconut, olive, and vegetable oils. Margarine and vegetable shortening can be derived from the above oils. These examples of fats can be categorized into saturated fats and unsaturated fats.
  • Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
  • Butter consists of butterfat, water and milk proteins. Most frequently made from cows' milk, butter can also be manufactured from that of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter.
  • Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
  • Butter is an emulsion which remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and typically melts to a thin liquid consistency at 32-35°C.
  • butterfat consists of many moderate-sized, saturated hydrocarbon chain fatty acids.
  • the used fat is butter.
  • An example of a suitable butter is butter oil.
  • the invention therefore provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition, wherein said fat is butter, preferably butter oil.
  • Butter oil is commercially available, for example from Friesland Foods.
  • Another suitable fat is vegetable oil.
  • the fat is liquid and can be added directly to the egg or egg-sugar phospholipase treated composition.
  • the temperature of the phospholipase treated composition is above the crystallisation temperature of the used fat.
  • the fat can be added to the phospholipase treated composition after said composition has been brought to a temperature of between 20-30 0 C.
  • a typical phsopholipase treatment involves an incubation at a temperature which is higher than the mentioned 20-30 0 C and in such a case the phospholipase treated composition is cooled down to the desired temperature (but above the crystallisation temperature of the used fat).
  • sugar typically refers to saccharose, glucose or carbohydrate syrups as C-Sweet F (hydrolsed maize from Cargill, a glucose - fructose mix) or Frutasun QO (hydrolyzed inuline from Suiker Unie a fructose - glucose mix) or any other sugar for incorperation into a baked product.
  • the invention provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition, with the proviso that said sugar is not maltodextrin.
  • the components of the above mentioned composition can be present in diverse amounts and ratios.
  • the components are present in an ratio of approximately 1 :1 :1 (egg: sugar: fat) based on weight percentage.
  • the invention provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition, wherein said egg is pre-incubated with said phospholipase (and subsequently added/mixed to/with sugar and fat) and even more preferably wherein said egg and said sugar is pre-incubated with said phospholipase (and subseqeuntly added/mixed to/with fat).
  • the time and temperature of a pre-incubation can vary depending on the phospholipase used.
  • A(n) (preferred) incubation is performed at 4 to 55 degrees Celsius for 1 hour to 4 days. More preferred is an incubation at 45 to 55 degrees Celsius for 2 to 4 hours.
  • the invention provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition wherein said egg or said egg and said sugar are incubated with said phospholipase, adding fat and sugar to said phospholipase treated egg or adding fat to said phospolipase treated egg-sugar and wherein said method further comprises allowing the obtained egg, fat and sugar composition to stand at a temperature of 2-1 O 0 C for at least 24 hours.
  • the invention further provides a method as decribed above, wherein the obtained composition is allowed to stand at a temperature of 2-10 0 C for at least 24 hours.
  • storing of the obtained composition at around 4 0 C further improved the stability of the obtained composition.
  • the term "for at least 24 hours” is used to refer to a storage period of for example 24 or 48 hours or for example to a storage period of 2-4 or 3-7 days.
  • the composition can subsequently be stored at ambient temperatures (typically 18-22 0 C).
  • ambient temperatures typically 18-22 0 C.
  • the stability i.e no visible segregation
  • the separate components used in a method of the invention are mixed with a stirring device such that the components form an emulsion.
  • the invention provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition, wherein said composition is an emulsion.
  • the invention thus also provides a method for improving the stability of an egg, fat and sugar emulsion comprising adding a phospholipase to or incorperating a phospholipase into said emulsion.
  • said emulsion is a water-in-oil emulsion.
  • the composition or emulsion can for example be prepared by incubating an egg (for example a whole egg or egg yolk) with a phospholipase.
  • the invention therefore provides a method for obtaining an egg, fat and sugar composition comprising incubating said egg with a phospholipase, preferably at 4 to 55 degrees Celsius for 1 hour to 4 days, more preferably at 45 to 55 degrees Celsius for 2 to 4 hours and subsequently mixing the obtained treated egg with sugar and fat.
  • the phospholipase can also be used on a mixture of sugar and egg.
  • the invention thus also provides a method for obtaining an egg, fat and sugar composition comprising incubating said egg and said sugar with a phospholipase, preferably at 4 to 55 degrees Celsius for 1 hour to 4 days, more preferably at 45 to 55 degrees Celsius for 2 to 4 hours and subsequently mixing the obtained treated egg and sugar with fat or alternatively worded, a method wherein said egg is premixed with said sugar, treating the obtained egg/sugar with a phospholipase and subsequently mixing the obtained treated egg/sugar with fat (for example butter (oil)).
  • fat for example butter (oil)
  • Mixing of the components can be performed by using any suitable stirring device and for example in a range from 250 to 1250 rpm for a period of from 0.5 to 10 minutes and at a temperature ranging from 15 to 30 degrees Celsius.
  • the produced composition is preferably an emulsion, even more preferably a water-in-oil emulsion.
  • the invention provides a method for obtaining an egg, fat and sugar composition comprising incubating said egg or said egg and said sugar with a phospholipase, preferably at 4 to 55 degrees Celsius for 1 hour to 4 days, more preferably at 45 to 55 degrees Celsius for 2 to 4 hours and subsequently mixing the obtained treated egg with sugar and fat or the obtained treated egg and sugar with fat and wherein said method further comprises allowing the obtained egg, fat and sugar composition to stand at a temperature of 2-10 0 C for at least 24 hours.
  • the invention further provides a method as decribed above, wherein the obtained composition is allowed to stand at a temperature of 2- 10°C for at least 24 hours.
  • the phospholipase in any of the above described methods can be any type of phospholipase (A, B or C).
  • said phospholipase is a phospholipase A.
  • AII types of phospholipase A can be used in any of the above described methods, for example phospholipase A1 or phospholipase A2.
  • Any type of phospholipase A1 can be used.
  • Phospholipase A1 is wide-spread in nature, e.g. in microorganisms E.coli, in snake venoms, and in mammals in the brain, testis and liver.
  • An example of a suitable commercially available phospholipase A1 is Lecitase UltraTM (Novozymes).
  • phospholipase A2 Any type of phospholipase A2 can be used.
  • An example of a suitable commercially available phospholipase A2 is MaxaPal A2 (also known as CakezymeTM (DSM)) or Lecitase L10 (Novozymes).
  • a preferred phospholipase A2 is porcine pancreatic phospholipase A2 for example expressed in Aspergillus niger (MaxaPal A2 / CakezymeTM, DSM).
  • PanamoreTM(DSM) is a lipolytic enzyme with a dual action on polar lipids, able to hydrolyse both the phospholipids into lyso-phospholipids and the galactolipids into galactomonoglycerides.
  • PLA from Lipomod (Biocatalyst) or Lecitinase (Novozymes). Any of the herein described methods can be performed with one type of phospholipase or with a combination of phospholipases. When a combination of phospholipases are used different phospholipases may be added at the same time (as separate enzymes or as a mixture) or the phospholipases are added after each other, for example, a second or third phospholipase is added after a first or second phospholipase has been allowed to incubate for a certain amount of time.
  • the invention thus also provides a method for improving the stability of an egg, fat and sugar composition comprising adding a phospholipase to said composition or for obtaining an egg, fat and sugar composition comprising incubating said egg with a phospholipase, preferably at 4 to 55 degrees Celsius for 1 hour to
  • the used phospholipase can be added as a liquid or as a solid formulation. Preferably, the used phospholipase is added in an effective amount.
  • the skilled person is capable of determining whether or not an enzyme amount is effective or not.
  • an effective phopsholipase amount is in the range of 0.001 to 1 volume %.
  • the amount needed is for example dependent on the specific phospholipase used. More preferably said effective phospolipase amount is in the range of 0.01 to 0.1 % resulting in a PL conversion of from approximately 30 to approximately 100 percent respectively.
  • the phospholipase can be used to pre- incubate the egg and optionally the sugar.
  • the egg can be pre-incubated whole, alternatively only the egg yolk can be incubated. It has been found that it is advantageous to retain some lecithin in the egg for some applications. Therefore, in a preferred embodiment, the time the egg is incubated with the phospholipase (preferably phospholipase A) is limited to still retain some lecithin.
  • Preferably between 10-70% of the lecithin present in the used eggs should be hydrolysed into lysolecithin. More preferably at least 20% lecithin should be hydrolysed and even more preferably at least 30%.
  • lecithin should be hydrolysed and even more preferably at most 50% lecithin should be hydrolysed.
  • incubated egg containing almost no remaining lecithin can be mixed with some non- incubated egg or some lecithin to obtain the desired quantities of lecithin and lysolecithin.
  • the produced composition comprising egg, sugar and fat can be further modified.
  • a modification can be obtained in the composition itself or during baking (i.e. incorporated in the mixture but only effective during baking).
  • a further enzyme step can be introduced before, during or after phospholipase incubation.
  • One can for example include a protease, (maltogenic) amylase, lipase or oxidase treatment.
  • the amount of optional enzyme can be easily determined by the skilled person as well as the appropriate incubation conditions (such as temperature and time).
  • Such an optional enzyme can be added as a liquid composition or as a solid (for example a powder formulated in flour) composition.
  • said optional enzyme can be encapsulated to regulate its release.
  • the optional enzyme can be encapsulated in a fat which is solid a room temperature but liquefies at higher temperatures (such as 40 to 55 degrees Celsius). During baking an optional encapsulated enzyme will be released and can perform its activity.
  • the invention provides a composition obtainable according to any one of the herein described methods:
  • a final composition can be presented in any form, such as a fluid, as a paste, as a brick or even as a dried substance. The final appearance is for example dependent on the used storage temperature or on subsequent performed steps such as drying. Furthermore, dilutions of a composition according to the invention are included as well.
  • composition according to the invention performs very well in baking experiments, even better than when compared to the ingredients added as such).
  • the invention provides a composition comprising egg, sugar, fat and a phospholipase.
  • egg, sugar, fat and phospholipase have been explained above.
  • Additional ingredients in such a composition can be baking powder, salt, water, flavors and/or an emulsifier.
  • Other ingredients are enzymes, such as a lipase, oxidase, protease or (maltogenic) amylase.
  • a maltogenic amylase can for example be used to (further) improve the shelf life of a baked product prepared from a composition as described herein.
  • the components egg, sugar and fat are preferably present in approximately equal amounts. The amount of additional ingredient can be established by the skilled person.
  • Etenia (will be discussed in more detail later on), whey protein or any other starch component.
  • a composition according to the invention is preferably viscous, such that the composition can -rr ⁇ t be poured and/or pumped, the composition at ⁇ 10 0 C is spoonable i.e. semi solid.
  • a composition according to the invention is preferably spoonable, i.e. is semi-solid.
  • composition according to the invention is its shelf life which is improved compared to a combination of the ingredients without phospholipase.
  • the shelf life is especially improved due to an improved microbial stability. This was a very surprising observation.
  • the invention therefore also provides a method for reducing or preventing microbial spoilage in an egg, fat and sugar composition comprising adding a phospholipase to said composition.
  • a composition according to the invention also provides flour.
  • the flour is preferably added after the composition of egg, sugar and fat is properly/sufficiently mixed.
  • a composition according to the invention can be present in a kit together with a suitable amount of flour.
  • the invention provides a method for preparing a baked product, comprising adding flour to a composition as described above resulting in a batter and putting the obtained batter in a suitable baking mould and baking said product.
  • the invention provides a method for preparing a baked product, comprising putting the batter in a suitable baking mould and baking said product.
  • whey protein and/or amyloglucosidase is used in the production of a baked product, for example a cake.
  • the cake can either be a regular cake, i.e. a cake comprising a regular amount of eggs and/or fat or a cake where eggs and/or fat have been reduced.
  • the man skilled in the art knows which amount of eggs and/or fat is present in regular cakes, which amount will be dependent on the type of cake.
  • any one of the aspects of the invention also calcium is added to enhance the activity of the phospholipase A either at the preincubation or during the preparation of the batter to enhance the in-situ action of the phospholipase.
  • the calcium is added during preparation of the batter. It has been found especially advantageous to add approximately between 40 - 200 mg CaCI 2 -H 2 O per 5,000 CPU Phospholipase A (hereafter indicated as PLA) to the cake recipe. Preferably, between 50 and 150 mg CaCI 2 -H 2 O per 5,000 CPU PLA is added to the cake recipe and most preferably at least 90 mg CaCI 2 -H 2 O per 5,000 CPU PLA.
  • a phospholipase in a composition as described herein can further be used in the production of baked product (for example a cake) to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) baked product volume.
  • the invention preferably provides a method for obtaining a baked product with at least one improved property selected from (i) baked product volume, (ii) initial crumb softness, (iii) shelf life and (iv) a less greasy taste, wherein said method comprises adding flour to a composition as described herein resulting in a batter and putting the obtained batter in a suitable baking mould and baking the product. If flour has already been added, the invention provides a method for obtaining a baked product with at least one improved property selected from (i) baked product volume, (ii) initial crumb softness, (iii) shelf life and (iv) a less greasy taste, wherein said method comprises putting the obtained batter in a suitable baking mould and baking the product.
  • the other baked product properties are maintained.
  • the term maintaining is hereby used to indicate that a property is maintained or improved.
  • Measuring whether a property is maintained, improved or deteriorated in general is measured by preparing a batter and/or a baked product (for example a cake) in an original recipe, not containing any phospholipase (for example phospholipase A) and another batter and/or baked product in a recipe containing phospholipase and optionally less eggs and/or fat and comparing a certain property.
  • a batter and/or a baked product for example a cake
  • any phospholipase for example phospholipase A
  • another batter and/or baked product in a recipe containing phospholipase and optionally less eggs and/or fat
  • comparing a certain property In case the properties of both are substantially the same, the property is maintained, in case they differ either an improvement or a deterioration has taken place.
  • a measurement method has been given as well as an indication when a property can be considered as improved.
  • the batter viscosity can be measured with a Farinograph by standard methods according to the International Association of Cereal Chemistry (ICC) and the American Association of Cereal Chemistry (AACC 54-2, ICC 115).
  • the batter viscosity can also be determined with an Amylograph for example by using a Brookfield viscosity meter. Whether the batter viscosity has improved or deteriorated can for example be measured by comparing the batter prepared with phospholipase, either containing or nor containing a reduced amount of eggs and/or fat, to a batter prepared without phospholipase. In case the batter viscosity is the same for both batters, it has been maintained. In case the batter viscosity has increased, it has improved.
  • the specific density can be measured by weighing a predetermined volume of batter. The specific density is improved if it is decreased.
  • the crumb softness of the baked product is evaluated either empirically by the skilled test baker or measured by the use of a texture analyzer (e.g., TAXT2) as known in the art.
  • crumb firmness is measured as is known to the person skilled in the art.
  • the crumb softness measured within 24 hours after baking is called initial crumb softness.
  • the crumb softness more than 24 hours after baking is called crumb softness upon storage, and is also a measure for determining shelf life. In case the initial crumb softness has increased, it has improved. In case the crumb softness upon storage has increased, it has improved.
  • Crumb pore homogeneity can be evaluated empirically by the skilled test baker or by digital image analysis as known in the art (e.g.
  • Crumb pore diameter can be evaluated using digital image analysis as known in the art (e.g. C-cell, Calibre Control International Ltd, Appleton, Warrington, UK). In case the average crumb pore diameter decreases, the property is improved. Preferably, this is the case when at the same time the same (cake) volume is maintained.
  • the shelf-life of a baked product can be measured by determining the softness and/or the resilience in time of the baked product in time. This is part of the method to measure crumb softness, as is known to the person skilled in the art, whereby the relaxation of the baked product is also measured by the use of a texture analyzer (e.g., TAXT2) as known in the art.
  • the volume of a given baked product can be determined by an automated bread volume analyser (e.g. BVM-3, TexVol Instruments AB, Viken, Sweden), using ultrasound or laser detection as known in the art. In case the volume is increased, the property is improved.
  • the baked product height after baking in the same size tin is an indication of the baked product volume. In case the baked product height is increased, the baked product volume has increased.
  • the emulsion stability of the batter can be determined by determining the baked product height and visual analysis of the baked product structure. In case the baked product height has decreased, the emulsion stability of the batter has decreased. In case the baked product structure is more dense, the emulsion stability of the batter also has decreased.
  • a combination of at least two of the above- mentioned properties can be at least maintained when using phospholipase and optionally reducing the amount of eggs and/or fat used in the recipe or improved when using phospholipase, such as for example: batter viscosity and specific density; batter viscosity and initial crumb softness; batter viscosity and crumb pore homogeneity; batter viscosity and crumb pore diameter; batter viscosity and crumb softness upon storage; batter viscosity and shelf life of the baked product; batter viscosity and baked product volume; specific density and initial crumb softness; specific density and crumb pore homogeneity; specific density and crumb pore diameter; specific density and crumb softness after storage; specific density and shelf life of the baked product; specific density and baked product volume; initial crumb soft
  • a combination of at least three of the above-mentioned properties can be at least maintained when using phospholipase and optionally reducing the amount of eggs and/or fat used in the recipe or improved when using phospholipase, such as for example: batter viscosity, specific density and initial crumb softness; batter viscosity, specific density and crumb pore homogeneity; batter viscosity, specific density and crumb pore diameter; batter viscosity, specific density and crumb softness after storage; batter viscosity, specific density and shelf life of the baked product, batter viscosity, specific density and baked product volume; specific density, initial crumb softness and crumb pore homogeneity; specific density, initial crumb softness and crumb pore homogeneity; specific density, initial crumb softness and crumb pore homogeneity; specific density, initial crumb softness and crumb pore diameter; specific density, initial crumb softness and crumb softness upon storage; specific density, initial crumb softness and shelf life of the baked
  • a combination of at least four of the above-mentioned properties can be at least maintained when using phospholipase and optionally reducing the amount of eggs and/or fat used in the recipe or improved when using phospholipase, such as for example: batter viscosity, specific density, initial crumb softness and crumb pore homogeneity; batter viscosity, specific density, initial crumb softness and crumb pore diameter; batter viscosity, specific density, initial crumb softness and crumb softness upon storage; batter viscosity, specific density, initial crumb softness and shelf life; batter viscosity, specific density, initial crumb softness and baked product volume; specific density, initial crumb softness, crumb pore homogeneity and crumb pore diameter; specific density, initial crumb softness, crumb pore homogeneity and crumb softness upon storage; specific density, initial crumb softness, crumb pore homogeneity and shelf life; specific density, initial crumb softness, crumb pore homogeneity and
  • a combination of at least five of the above- mentioned properties can be at least maintained when using phospholipase and optionally reducing the amount of eggs and/or fat used in the recipe or improved when using phospholipase, such as for example: batter viscosity, specific density, initial crumb softness, crumb pore homogeneity and crumb pore diameter; batter viscosity, specific density, initial crumb softness, crumb pore homogeneity and crumb softness upon storage; batter viscosity, specific density, initial crumb softness, crumb pore homogeneity and shelf life; batter viscosity, specific density, initial crumb softness, crumb pore homogeneity and baked product volume; specific density, initial crumb softness, crumb pore homogeneity, crumb pore diameter and crumb softness upon storage; specific density, initial crumb softness, crumb pore homogeneity, crumb pore diameter and shelf life; specific density, initial crumb softness, crumb pore homogeneity, crumb
  • a combination of at least six of the above- mentioned properties can be at least maintained when using phospholipase and optionally reducing the amount of eggs and/or fat used in the recipe or improved when using phospholipase, such as for example: batter viscosity, specific density, initial crumb softness, crumb pore homogeneity, crumb pore diameter and crumb softness upon storage; batter viscosity, specific density, initial crumb softness, crumb pore homogeneity, crumb pore diameter and shelf life; batter viscosity, specific density, initial crumb softness, crumb pore homogeneity, crumb pore diameter and baked product volume; specific density, initial crumb softness, crumb pore homogeneity, crumb pore diameter, crumb softness upon storage and shelf life; specific density, initial crumb softness, crumb pore homogeneity, crumb pore diameter, crumb softness upon storage and shelf life; specific density, initial crumb softness, crumb pore homogeneity, crumb pore diameter
  • the invention provides a method for obtaining a baked product with at least one improved property selected from (i) cake volume, (ii) initial crumb softness, (iii) shelf life and (vi) a less greasy taste, wherein said method comprises adding flour to a composition as described herein resulting in a batter and putting the obtained batter in a suitable baking mould and baking the product, wherein said baked product is, for example, a cake, a biscuit, bread, brioche, muffin, cookies or doughnuts.
  • the adding of flour can be omitted.
  • Other examples of baked products are a pastry, a pie, a tar or a quiche.
  • Typical ingredients of a cake are wheat flour, eggs and sugar.
  • baking powder, salt, water, emulsifiers (such as for example PGE's and monoglycerides), margarine, fat and/or oil are added (for example for pound cakes and muffins).
  • emulsifiers such as for example PGE's and monoglycerides
  • margarine fat and/or oil
  • components to improve water binding such as hydrocolloids or modified starch can be used.
  • modified starch can be used to reduce the amount of fat used in the recipe. All types of modified starch can be used, for example modified potato starch, modified wheat or modified maize starch.
  • modified potato starch is used, such as for example disclosed in US 6,864,063.
  • modified potato starch which is obtained by treating potato starch with amylomaltase, more preferably with amylomaltase derived from Bacillus amyloliquefaciens.
  • amylomaltase derived from Bacillus amyloliquefaciens.
  • An example of modified potato starch obtained by treating potato starch with amylomaltase derived from Bacillus amyloliquefaciens is sold under the trademark Etenia" (Avebe Food). It has been surprisingly found that in cakes comprising a reduced amount of fat, e.g. as low as 6 to 9 % w/w (i.e.
  • flavouring agents such as vanilla extract, cocoa powder or yeast extracts
  • a suitable yeast extract is a yeast extract comprising at least 30% w/w 5' ribonucleotides on the basis of sodium free dry matter.
  • a yeast extract which comprises at least 30% w/w 5'- ribonucleotides, preferably at least 34% w/w, 38% w/w, 40% w/w or 42% w/w, more preferably at least 44% w/w, 46% w/w, 48% w/w or at least 50% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. It has been found that the use of such yeast extract not only improves the taste of the baked product (for example cake), but also has a surprising emulsifying effect, since upon its use, the viscosity of the batter improves.
  • the phrase ' ⁇ '-ribonucleotides refers to the total amount of 5'-monophosphate ribonucleotides formed during RNA degradation, viz. 5'-monophosphate guanine (5'-GMP), 5'-monophosphate uracil (5'-UMP), 5'- monophosphate cytosine (5'-CMP), 5'-monophosphate adenine (5'-AMP), where 5'- AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP).
  • 5'-GMP 5'-monophosphate guanine
  • UMP 5'-monophosphate uracil
  • 5'-CMP 5'- monophosphate cytosine
  • 5'-AMP 5'-monophosphate adenine
  • 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP).
  • the total amount of 5'-GMP, 5'-UMP, 5'-CMP, 5'-AMP and 5'-IMP is 30% w/w on the basis of sodium chloride free dry matter.
  • a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 15% w/w, preferably at least 17% w/w, 19% w/w, 20% w/w or 21 % w/w, more preferably at least 22% w/w, 23% w/w, 24% w/w or 25% w/w, on the basis of sodium chloride free dry matter. Due to the constitution of RNA, from which the 5'-ribonucleotides arise, 5'-GMP and 5'-IMP will always be present in approximately equal amounts in this embodiment.
  • weight percentage calculations of the 5'- ribonucleotides are based on the disodium salt heptahydrate thereof unless otherwise specified. All percentages are calculated on sodium chloride free dry matter.
  • the phrase 'sodium chloride free dry matter' refers to the fact that for the calculation of the weight percentage the weight of any sodium chloride present is excluded from the composition. The measurement of sodium chloride in the composition and the above-mentioned calculation can be performed by methods known to those skilled in the art.
  • yeast extracts comprising 40% w/w 5'- ribonucleotides of which 20% w/w 5'-GMP plus 5'-IMP, weight percentages being based on sodium chloride free yeast extract dry matter, is sold under the trademark Maxarite® Delite (DSM Food Specialties, The Netherlands).
  • the yeast extract may be prepared by any method which yields a yeast extract which comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter.
  • the yeast extract may be obtained by hydrolysis or autolysis. Methods to produce hydrolytic yeast extracts are known in the art see for example WO88/05267. In another embodiment, the yeast extract is obtained by autolysis, for instance as described in WO2005/067734.
  • amylolytic enzymes like fungal alpha- amylase, bacterial amylases, anti-staling amylases, amyloglucosidases, lipolytic enzymes like lipases, galactolipases, proteolytic enzymes like endoproteases and exoproteases (carboxy- and aminopeptidases, redox enzymes (oxidases, etc.) and cross-linking enzymes (transglutaminase, etc).
  • amyloglucosidase is added during the baked product production process. Amyloglucosidase has been found to have a positive effect on the batter viscosity and resulting in a finer crumb structure. Furthermore, the amyloglucosidase has a sweetening effect on the taste of the cake.
  • another lipolytic enzyme for example a lipase is added during the baked product production process in combination with Phospholipase.
  • a lipase is added during the baked product production process in combination with Phospholipase.
  • Phospholipase a lipolytic enzyme
  • suitable lipolytic enzymes are Bakezyme ® L80,000 (a R. oryzae lipase, available from DSM Food Specialties, The Netherlands) or Lipopan" 50 (a T. lanuginosis lipase, available from Novozymes, Denmark).
  • an additional advantage is that this enables reduction of chemical emulsifier components, such as mono- and or diglycerides (E471 ) and polyglycerol esters of fatty acids (E475).
  • the lipase can be added in a dosage between 0.5 - 5 wt % per kg of flour.
  • the invention therefore relates to the use of a lipase in a baked product production for stabilizing the batter emulsion.
  • the phospholipase preferably phospholipase A
  • the optional additional ingredients are present in, for example, a cake mix.
  • Cake mixes are often used at home because they are convenient. Most cake mixes simply require adding the package contents to eggs and oil in a bowl and mixing for two to three minutes. The mixture is then ready to be poured into a suitable baking mould and baked.
  • At least one of the compounds selected from the group consisting of calcium, yeast extract, modified starch, lipase and/or amyloglucosidase is used or added to the batter in combination with phospholipase.
  • a combination of these compounds is possible, for example the addition of both calcium and yeast extract, the addition of both yeast extract and modified starch, the addition of both lipase and yeast extract, the addition of both amyloglucosidase and lipase, the addition of both lipase and modified starch, the addition of both modified starch and amyloglucosidase.
  • both yeast extract according to the preferences indicated above, and modified starch according to the preferences indicated above is used or added to the batter or cake mix in combination with phospholipase.
  • the yeast extract preferably comprises 30% w/w 5'-ribonucleotides on the basis of sodium chloride free yeast extract dry matter, preferably wherein the total amount of 5'-GMP plus 5'-IMP in the yeast extract is at least 15% w/w, preferably at least 17% w/w, 19% w/w, 20% w/w or 21 % w/w, more preferably at least 22% w/w, 23% w/w, 24% w/w or 25% w/w, on the basis of sodium chloride free yeast extract dry matter.
  • the modified starch is preferably modified potato starch, preferably a modified potato starch obtained by treating potato starch with amylomaltase derived from Bacillus amyloliquefaciens. It has been surprisingly found that cake containing 30% less fat, 20% less eggs, and a combination of phospholipase, modified potato starch and a yeast extract comprising at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter, has very good quality in terms of volume, structure, mouthfeel and taste. This cake is very similar to the reference but containing much less calories per unit of weight.
  • the invention provides use of a composition as described herein for producing a baked product.
  • the invention provides a baked product obtainable by any of the claimed methods or uses.
  • a baked product is a cake.
  • the present invention covers all types of cake, including shortened cakes, such as for example pound cake and fat cake, and including foam cakes, such as for example meringues, sponge cake, biscuit cake, roulade, genoise and chiffon cake.
  • Sponge cake is a type of soft cake based on wheat flour, sugar, baking powder and eggs (and optionally baking powder).
  • the only fat present is from the egg yolk, which is sometimes added separately from the white. It is often used as a base for other types of cakes and desserts.
  • a basic sponge cake is made by beating the eggs with sugar until they are light and creamy, then carefully sieving and folding in the flour (which may be mixed with a small amount of baking powder, although the air incorporated into the egg mixture can be sufficient for a good rise).
  • the yolks are beaten with the sugar first while the whites are beaten separately, to be mixed in later.
  • the mixture is then poured into the chosen cake tin and baked. Before the mixture has cooled, after cooking, it is still flexible. This allows the creation of such varieties as the Swiss roll.
  • This basic recipe is used for many treats and puddings, such as madeleines.
  • a pound cake is traditionally prepared of one pound each of flour, fat, eggs, and sugar, optionally complemented with baking powder.
  • hydrocolloids examples include guar gum, alginate, pectin, xanthan gum, etcetera. Therefore in one embodiment of the invention one or more protein sources and/or one or more hydrocolloids are used in the cake recipe to replace the protein content present in the eggs removed.
  • cakes can be obtained wherein desired cake properties are at least maintained.
  • the egg volume can (partially) be replaced by use of water.
  • the water content of the eggs may be replaced by water.
  • an egg contains about 75% water.
  • the amount of water used in the recipe to replace the eggs may be at least 50% of the water content of the eggs removed. More preferably at least 60% of the water content of the eggs is replaced by water, even more preferably at least 75% and most preferably 100% of the water content of the eggs removed is replaced by water. It has surprisingly been shown that the water binding properties of the cake batter and cake are improved by the use of a phospholipase, enabling the use of more water in the cake recipe.
  • the invention is hereby illustrated with the following non-limiting examples.
  • EXPERIMENTAL PART Example 1 A commercial cake mix comprising 'sugared whole egg' contains 50 % whole egg mixed with 50 % sugar. To prepare a more complete mix it was investigated how fat could be incorporated in sugared whole egg mix. Preferably, from those ingredients a stable emulsion has to be prepared to result in a more complete cake mix, a bakery convenient product. Pound cake recipe is used for cake baking tests containing equal amounts of whole egg, sugar, butter and flour.
  • Sugared whole egg mix obtained commercially is mixed with liquid butter (oil) resulting in a cake mix containing, egg, sugar and liquid butter (oil) (as an example of a fat) in equal amounts.
  • Emulsions 450 grams, were prepared with butter and standard or 0.1 % MAXAPAL treated sugared whole egg, using a turbine stirring device, as well known to the skilled person, at three rotations speeds, 500, 700 and 1000 rpm for 5 minutes at ambient temperature. The products were stored for 5 days at 4°C and afterwards at room temperature. Segregation was registered by photographs, taken with a Canon Powder shot camera.
  • the sugared whole egg product was incubated with 0.1 % MAXAPAL for 3 hours at 50 0 C.
  • Emulsions were prepared with standard or MAXAPAL treated egg and liquid butterfat as described above.
  • MAXAPAL treatment of sugared whole egg avoids egg segregation after storage as described of the cake mix emulsion using 500, 700 rpm or 1000 rpm.
  • the amount of egg segregation in the standard emulsions decreased with increasing mixing speed.
  • Foam development was very limited during mixing even at 1000 rpm.
  • the cake with the standard emulsion (i.e. not treated with MAXAPAL), was coarse and greasy.
  • the crumb structure was finer compared to the cakes using the standard product of a DSM standard, separately added liquid butter and non MAXAPAL treated sugared whole egg + liquid butter.
  • the volume and softness of the baked cakes were measured.
  • an emulsion could be prepared by stirring the dispersion, using a Turbine stirring device applying 700 - 1000 rpm (rotations per minute) in 2 kg emulsion at room temperature.
  • the emulsion containing 66 % sugared whole egg plus 33 % butter could be prepared after mixing with the turbine stirring device.
  • the emulsions were stable for 2 weeks storage at room temperature.
  • the volume of the cakes applying 0.1 % MAXAPAL treated sugared egg emulsion was 122 % compared to the standard cake or the sugared egg emulsion, both 100 %.
  • the crumb of the cakes prepared with 'MAXAPAL treated cake emulsion' was softer compared to the standard cake (200 % compression) even softer applying the standard sugared egg emulsion (140 % compression).
  • Example 2 Sugar was mixed in whole egg (1 :1 )

Abstract

La présente invention concerne un procédé de préparation d'une composition contenant de l'œuf. L'invention concerne, plus précisément, un procédé de stabilisation d'une telle composition. La présente invention concerne un procédé permettant d'améliorer la stabilité d'une composition à base d'œufs, de graisses et de sucre, ledit procédé impliquant l'addition d'une phospholipase à ladite composition.
PCT/EP2010/055258 2009-04-28 2010-04-21 Procédé de préparation d'une composition à base d'oeufs WO2010124975A1 (fr)

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WO2015150372A1 (fr) 2014-04-01 2015-10-08 Dupont Nutrition Biosciences Aps Procédé permettant l'augmentation de rendements de production d'huile de palme brute
JP2019154417A (ja) * 2018-03-16 2019-09-19 不二製油株式会社 パン類の製造方法

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US4612197A (en) * 1984-06-27 1986-09-16 Nestec S. A. Sauce enhancer in tubes
WO1988005267A1 (fr) 1987-01-22 1988-07-28 Kohjin Co., Ltd. Extrait de levure et procede de preparation
EP0319064A2 (fr) * 1987-12-03 1989-06-07 Unilever N.V. Procédé de préparation d'une émulsion eau dans huile
EP0426211A1 (fr) * 1989-09-29 1991-05-08 Unilever N.V. Produit alimentaire contenant une lyso-phospholipoprotéine séchée
US6864063B2 (en) 1996-10-07 2005-03-08 Cooperatieve Verkoop-En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. Use of modified starch as an agent for forming a thermoreversible gel
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015150372A1 (fr) 2014-04-01 2015-10-08 Dupont Nutrition Biosciences Aps Procédé permettant l'augmentation de rendements de production d'huile de palme brute
JP2019154417A (ja) * 2018-03-16 2019-09-19 不二製油株式会社 パン類の製造方法
JP7020209B2 (ja) 2018-03-16 2022-02-16 不二製油株式会社 パン類の製造方法

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