Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
  • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P19/00—Drugs for skeletal disorders
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P25/00—Drugs for disorders of the nervous system
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P25/00—Drugs for disorders of the nervous system
  • A61P25/04—Centrally acting analgesics, e.g. opioids
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P25/00—Drugs for disorders of the nervous system
  • A61P25/28—Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
• • 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)
  • C12Y302/01033—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
  • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Definitions

• the present invention relates to food products being supplemented with whole grain.
• the present invention relates to coating mixtures which are supplemented with hydrolysed whole grain, where neither taste or viscosity nor organoleptic properties of the coating mixture have been compromised.
• the invention relates to cereal products comprising such coating mixtures.
• whole grain products offered on the shelves and the poor organoleptic properties of the available whole grain products are generally identified as barriers for whole grain consumption and restrict the amount of whole grain to be added to e.g. a coating mixture, because, when increased amounts of whole grain are added the physical and organoleptic properties of the coating mixture changes dramatically.
• Whole grains are also a recognised source of dietary fibers, phytonutrients, antioxidants, vitamins and minerals. According to the definition given by the American Association of Cereal Chemists (AACC), whole grains, and food made from whole grains, consist of the entire grain seed. The entire grain seed comprises the germ, the endosperm and the bran. It is usually referred to as the kernel.
• the consumer is not willing to compromise on the organoleptic properties of coated cereal products, in order to increase his daily whole grain intake. Taste, texture and overall appearance are such organoleptic properties.
• US 4,282,319 relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products.
• the process includes an enzymatic treatment in an aqueous medium with a protease and an amylase.
• the obtained product may be added to different types of products.
• US 4,282,319 describe a complete degradation of the proteins present in the whole grain.
• US 5,686,123 discloses a cereal suspension generated by treatment with both an alpha-amylase and a beta-amylase both specifically generating maltose units and have no glucanase effect.
• the invention relates to a coated cereal product comprising a cereal base product and a layer of a coating mixture, said coating mixture comprising :
• Another aspect of the present invention relates to a process for preparing a coated cereal product according to the present invention, said process comprising :
• Figure 1 shows a thin layer chromatography analysis of various enzymes put in contact with dietary fibres.
• the legend for the different tracks is the following : AO : pure arabinoxylan spot (blank)
• Figure 2 shows size exclusion chromatography (SEC) of ⁇ -Glucan
• Figure 3 shows size exclusion chromatography (SEC) of ⁇ -Glucan
• Figure 4 shows size exclusion chromatography (SEC) of ⁇ -Glucan
• the inventors of the present invention have surprisingly found that by treating the whole grain component with an alpha-amylase and optionally with a protease the whole grain will become less viscous and the following mixing into the coating mixture may be easier. This results in the possibility to increase the amount of whole grains in the product. Furthermore, the alpha-amylase treatment also results in a reduced need for adding sweetener such as sucrose to the coating mixtures.
• the invention relates to a coated cereal product comprising a cereal base product and a layer of a coating mixture, said coating mixture comprising :
• alpha-amylase or fragment thereof which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state
• An additional advantage may be to improve the carbohydrate profile of the coating mixture by replacing traditional externally supplied sweeteners such as glucose syrup, high fructose corn syrup, invert syrup,
• maltodextrine sucrose, fiber concentrate, inulin, etc. with a more wholesome sweetener source.
• coating mixture relates to a mixture used for and suitable for coating a surface of a food product.
• the purpose of the coating mixture may be to provide special taste, smoothness, preservation and
• viscosity is a measurement of "thickness" or fluidability of a fluid .
• viscosity is a measure of the resistance of a fluid which is being deformed by either shear stress or tensile stress. If not indicated otherwise viscosity is given in mPa .s.
• the whole grain component may be heat treated to limit rancid ity and microbial count.
• Whole grains are cereals of monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy g rains.
• whole g rain cereals include barley, rice, black rice, brown rice, wild rice, bulg ur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio .
• Plant species that do not belong to the grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudo-cereals.
• pseudo-cereals include amaranth, buckwheat, tartar buckwheat and quinoa . When designating cereals, this will include both cereal and pseudo-cereals.
• the whole g rain component according to the invention may originate from a cereal or a pseudo-cereal .
• the hyd rolyzed whole g rain composition is obtained from a plant selected from the group consisting of barley, rice, brown rice, wild rice, black rice, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary g rass, Job's tears, fonio, amaranth, buckwheat, tartar buckwheat, quinoa, other variety of cereals and pseudo-cereals and mixtures thereof.
• the source of grain depends on the product type, since each grain will provide its own taste profile.
• Whole grain components are components made from unrefined cereal grains.
• Whole grain components comprise the entire edible parts of a g rain ; i .e. the germ, the endosperm and the bran .
• Whole grain components may be provided in a variety of forms such as g round, flaked, cracked or other forms, as is commonly known in the milling ind ustry.
• the whole grains used in the present invention may be ground to different particle sizes, preferably by dry milling .
• coarsely ground wholegrain particles such as cracked grains or a particle size corresponding to grits, a fine particle size whole grain composition corresponding to the particle size of flour or ultrafine whole grain compositions corresponding to the particle size of micronized flour.
• Such grinding may take place before or after the whole grain component being contacted with the enzyme composition according to the invention.
• a hydrolyzed whole grain composition refers to enzymatically digested whole grain components or a whole grain component digested by using at least an alpha-amylase, which alpha-amylase shows no hydrolytic activity towards dietary fibers when in the active state.
• the hydrolyzed whole grain composition may be further digested by the use of a protease, which protease shows no hydrolytic activity towards dietary fibers when in the active state.
• the phrase "a hydrolyzed whole grain composition” is also relating to enzymatic treatment of flour and subsequent reconstitution of the whole grain by blending flour, bran and germ. It is also to be understood that reconstitution may be done before the use in the final product or during mixing in a final product. Thus, reconstitution of whole grains after treatment of one or more of the individual parts of the whole grain also forms part of the present invention.
• the whole grain component Prior to or after grinding of the whole grain, the whole grain component may be subjected to a hydrolytic treatment in order to breakdown the polysaccharide structure and optionally the protein structure of the whole grain component.
• the hydrolyzed whole grain composition may be provided in the form of a liquid, a concentrate, a powder, a juice or a puree. If more than one type of enzymes is used it is to be understood that the enzymatic processing of the whole grains may be performed by sequential addition of the enzymes, or by providing an enzyme composition comprising more than one type of enzyme.
• an enzyme showing no hydrolytic activity towards dietary fibers when in the active state should be understood as also encompassing the enzyme mixture from which the enzyme originates.
• the proteases, amylases, glucose isomerase and amyloglucosidase described in the present context may be provided as an enzyme mixture before use which is not completely purified and thus, comprise enzymatic activity towards e.g. dietary fibers.
• the activity towards dietary fibers may also come from the specific enzyme if the enzyme is multi-functional.
• the enzymes (or enzyme mixtures) are devoid of hydrolytic activity towards dietary fibers.
• no hydrolytic activity or “devoid of hydrolytic activity towards dietary fibers” may encompass up to 5% degradation of the dietary fibers, such as up to 3%, such as up to 2% and such as up to 1% degradation. Such degradation may be unavoidable if high concentrations or extensive incubation times are used.
• In the active state refers to the capability of the enzyme or enzyme mixture to perform hydrolytic activity, and is the state of the enzyme before it is inactivated. Inactivation may occur both by degradation and denaturation.
• weight percentages throughout the application are given as percentage by weight on a dry matter basis unless otherwise stated.
• the coating mixture according to the invention may comprise a protease which shows no hydrolytic activity towards dietary fibers when in the active state.
• the advantage of adding a protease according to the invention is that the viscosity of the hydrolyzed whole grain may be further lowered, which may also result in a decrease in the viscosity of the final product.
• the coating mixture comprises said protease or fragment thereof at a concentration of 0.0001 to 5% by weight of the total whole grain content, such as 0.01-3%, such as 0.01-1%, such as 0.05-1%, such as 0.1-1%, such as 0.1-0.7%, or such as 0.1-0.5%.
• the optimal concentration of added proteases depends on several factors.
• addition of protease during production of the hydrolyzed whole grain may result in a bitter off-taste
• addition of protease may be considered as a tradeoff between lower viscosity and off-taste.
• amount of protease may also depend on the incubation time during production of the hydrolyzed whole grain. For example a lower concentration of protease may be used if the incubation time is increased.
• Proteases are enzymes allowing the hydrolysis of proteins. They may be used to decrease the viscosity of the hydrolyzed whole grain composition. . Alcalase 2.4L (EC 3.4.21.62), from Novozymes is an example of a suitable enzyme. Depending on the incubation time and concentration of protease a certain amount of the proteins from the hydrolyzed whole grain component may be hydrolyzed to amino acid and peptide fragments. Thus, in an embodiment 1-10% of the proteins from the whole grain composition is hydrolyzed, such as 2-8%, e.g.
• hydrolyzed protein content refers to the content of hydrolyzed protein from the whole grain composition unless otherwise defined.
• the protein may be degraded into larger or smaller peptide units or even into amino acid components. The person skilled in the art will know that during processing and storage small amount of degradation will take place which is not due to external enzymatic degradation.
• the coating mixtures according to the invention may also comprise proteins from sources, different from the hydrolyzed whole grain component, which are not degraded, it may be appropriate to evaluate the protein degradation on more specific proteins present in the whole grain composition.
• the degraded proteins are whole grain proteins, such as gluten proteins, globulins, albumins and glycoproteins.
• Amylase (EC 3. 2. 1. 1) is an enzyme classified as a saccharidase: an enzyme that cleaves polysaccharides. It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates such as starch, into smaller units.
• alpha-amylase is used to hydrolyse gelatinized starch in order to decrease the viscosity of the hydrolyzed whole grain composition.
• Validase HT 425L, Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM are examples of alpha-amylases suitable for the present invention. Those enzymes show no activity towards the dietary fibers in the processing conditions used (duration, enzyme concentrations). On the contrary, e.g. BAN from Novozymes degrades dietary fibers besides starch into low molecular weight fibers or oligosaccharides, see also example 3.
• the enzymes show no activity towards the dietary fibers when the enzyme concentration is below 5% (w/w), such as below, 3% (w/w), e.g . below 1% (w/w), such as below 0.75% (w/w), e.g . below 0.5% (w/w) .
• alpha-amylases generate maltose units as the smallest carbohydrate entities, whereas others are also able to produce a fraction of glucose units.
• the alpha-amylase or fragment thereof is a mixed sugar producing alpha-amylase, including glucose producing activity, when in the active state. It has been found that some alpha-amylases both comprise glucose producing activity while having no hydrolytic activity towards dietary fibers when in the active state. By having an alpha-amylase which comprises glucose producing activity an increased sweetness may be obtained, since glucose has almost twice the sweetness of maltose. In an embodiment of the present invention a reduced amount of external sweetening agent needs to be added separately to the coating mixture when a hydrolysed whole grain composition according to the present invention is used .
• sweetening agent relates to a natural sweetening agent and an external sweetening agent.
• the hydrolyzed whole grain composition comprises various carbohydrates which provide the coating mixture with a natural sweetness.
• the hydrolyzed whole grain composition has a natural sweetening agent, and the carbohydrates mainly found in the hydrolyzed whole grain composition are glucose and maltose.
• the natural sweetening agent may be different from the external sweetening agent.
• external sweetening agent relates to sugars not originally present or originally generated in the hydrolysed whole grain
• amyloglucosidase (EC 3.2.1.3) is an enzyme able to release glucose residues from starch, maltodextrins and maltose by hydrolysing glucose units from the non- reduced end of the polysaccharide chain. The sweetness of the preparation increases with the increasing concentration of released glucose.
• the coating mixture further comprises an amyloglucosidase or fragment thereof. It may be advantageous to add an amyloglucosidase to the production of the hydrolyzed whole grain composition, since the sweetness of the preparation increases with the increasing concentration of released glucose.
• amyloglucosidase did not influence health properties of the whole grains, directly or indirectly.
• the amyloglucosidase shows no hydrolytic activity towards dietary fibers when in the active state.
• An interest of the invention, and particularly of the process for preparing the coating mixture according to the invention is that it allows reducing the sugar (e.g . sucrose) content of the coating mixture when compared to products described in the prior art.
• sugar e.g . sucrose
• the coating mixture according to the invention does not comprise an amyloglucosidase such as an exogenic amyloglucosidase.
• Glucose isomerase D-glucose ketoisomerase causes the isomerization of glucose to fructose.
• the coating mixture further comprises a glucose isomerase or fragment thereof, which glucose isomerase or fragment thereof show no hydrolytic activity towards dietary fibers when in the active state.
• Glucose has 70-75% the sweetness of sucrose, whereas fructose is twice as sweet as sucrose.
• processes for the manufacture of fructose are of considerable value because the sweetness of the product may be significantly increased without the addition of an external sweetening agent.
• a number of specific enzymes or enzyme mixtures may be used for production of the hydrolyzed whole grain composition according to the invention.
• the alpha- amylase may be selected from Validase HT 425L and Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM, the protease may be selected from the group consisting of Alcalase, iZyme B and iZyme G
• the concentration of the enzymes according to the invention in the coating mixture may influence the organoleptic parameters of the coating mixture.
• concentration of enzymes may also be adjusted by changing parameters such as temperature and incubation time.
• the coating mixture comprises 0.0001 to 5% by weight of the total whole grain content in the coating mixture of at least one of:
• alpha-amylase or fragment thereof which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state
• amyloglucosidase an amyloglucosidase or fragment thereof, which amyloglucosidase shows no hydrolytic activity towards dietary fibers when in the active state
• glucose isomerase or fragment thereof, which amyloglucosidase shows no hydrolytic activity towards dietary fibers when in the active state.
• the coating mixture comprises 0.001 to 3% of the alpha- amylase by weight of the total whole grain content in the coating mixture, such as 0.01-3%, such as 0.01-0.1%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
• the coating mixture comprises 0.001 to 3% of the amyloglucosidase by weight of the total whole grain content in the coating mixture, such as 0.001-3%, such as 0.01-1%, such as 0.01-0.5%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
• the coating mixture comprises 0.001 to 3% of the glucose isomerase by weight of the total whole grain content in the coating mixture, such as 0.001-3%, such as 0.01-1%, such as 0.01-0.5%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
• Beta-amylases are enzymes which also break down saccharides, however beta- amylases mainly have maltose as the smallest generated carbohydrate entity.
• the coating mixture according to the invention does not comprise a beta-amylase, such as an exogenic beta-amylase.
• beta-amylases By avoiding beta- amylases a larger fraction of the starches will be hydrolyzed to glucose units since the alpha amylases do have to compete with the beta-amylases for substrates. Thus, an improved sugar profile may be obtained.
• US 5,686,123 discloses a cereal suspension generated by treatment with both an alpha-amylase and a beta-amylase.
• the action of the protease is not necessary, to provide a sufficient low viscosity.
• the coating mixture does not comprise the protease, such as an exogenic protease.
• protease such as an exogenic protease.
• the addition of protease may generate a bitter off-taste which in certain instances is desirable to avoid.
• US 4,282,319 discloses a process including enzymatic treatment with a protease and an amylase.
• the enzymes used according to the present invention for producing the hydrolyzed whole grain composition show no hydrolytic activity towards dietary fibers when in the active state.
• the hydrolyzed whole grain composition has a substantially intact beta-glucan structure relative to the starting material.
• the hydrolyzed whole composition has a substantially intact arabinoxylan structure relative to the starting material.
• substantially intact structure is to be understood as for the most part the structure is intact. However, due to natural degradation in any natural product, part of a structure (such as beta-glucan structure or arabinoxylan structure) may be degraded although the degradation may not be due to added enzymes. Thus, “substantially intact structure” is to be understood that the structure is at least 95% intact, such as at least 97%, such as at least 98%, or such as at least 99% intact.
• enzymes such as proteases, amylases, glucose isomerases and amyloglucosidases refer to enzymes which have been previously purified or partly purified. Such proteins/enzymes may be produced in bacteria, fungi or yeast, however they may also have plant origin. In general such produced enzymes will in the present context fall under the category "exogenic enzymes". Such enzymes may be added to a product during production to add a certain enzymatic effect to a substance. Similar, in the present context, when an enzyme is disclaimed from the present invention such disclaimer refers to exogenic enzymes. In the present context such enzymes e.g . provide enzymatic
• the action of the alpha-amylase results in a useful sugar profile which may affect taste and reduce the amount of external sugar or sweetener to be added to the final product.
• the coating mixture has a glucose content of at least 0.10% by weight of the coating mixture, such as at least 0.25% by weight of the coating mixture, on a dry matter basis, such as at least 0.35%, e.g. at least 0.5%.
• the coating mixture has a maltose to glucose ratio below 144: 1, by weight in the product, such as below 120 : 1, such as below 100 : 1 e.g. below 50 : 1, such as below 30 : 1, such as below 20 : 1 or such as below 10 : 1.
• starch processing enzyme used is a glucose generating alpha-amylase
• a larger fraction of the end product will be in the form of glucose compared to the use of an alpha-amylase specifically generating maltose units. Since glucose has a higher sweetness than maltose, this may result in that the addition of a further sweetening agent (e.g. sucrose) can be dispensed .
• a further sweetening agent e.g. sucrose
• This advantage may be further pronounced if the ratio is lowered by the conversion of the maltose present in the hydrolyzed whole grain to glucose (one maltose unit is converted to two glucose units).
• the maltose to glucose ratio may be further lowered if an amyloglucosidase is included in the enzyme composition since such enzymes also generates glucose units. If the enzyme composition comprises an glucose isomerase a fraction of the glucose is changed to fructose which has an even higher sweetness than glucose.
• the coating mixture has a maltose to glucose + fructose ratio below 144: 1 by weight in the product, such as below 120 : 1, such as below 100 : 1 e.g. below 50 : 1, such as below 30: 1, such as below 20 : 1 or such as below 10 : 1.
• the coating mixture may have a maltose to fructose ratio below 230 : 1 by weight in the product, such as below 144: 1, such as below 120 : 1, such as below 100 : 1 e.g . below 50 : 1, such as below 30 : 1, such as below 20 : 1 or such as below 10 : 1.
• total content of the whole grain is to be understood as the combination of the content of “hydrolyzed whole grain composition” and “solid whole grain content”. If not indicated otherwise, “total content of the whole grain” is provided as % by weight in the final product.
• the coating mixture has a total content of the whole grain in the range of 1-100% by weight of the coating mixture, such as 1-80%, such as 1- 60%, such as 10-50%, such as 10-40% or such as 15-25%.
• the phrasing "content of the hydrolyzed whole grain composition” is to be understood as the % by weight of hydrolyzed whole grains in the final product. Hydrolyzed whole grain composition content is part of the total content of the whole grain composition.
• the coating mixture according to the invention has a content of the hydrolyzed whole grain composition in the range of 1-100% by weight of the coating mixture, such as 1- 80, such as 1-60%, such as 10-50%, such as 10-40% or such as 15-25%.
• the amount of the hydrolyzed whole grain composition in the final product, the coated cereal product may depend on the type of product.
• a higher amount of hydrolyzed whole grains may be added (compared to a non-hydrolyzed whole grain composition) without substantially affecting the organoleptic parameters of the product because of the increased amount of soluble fibers in the hydrolysed whole grain.
• the coating mixture has a content of dietary fibers in the range of 0.1-10% by weight of the coating mixture, preferably, in the range of 0.5-3%, even more preferably in the range of 1-2% (w/w).
• a coating mixture according to the invention may be provided with high amounts of dietary fibers by the addition of the hydrolyzed whole grain component provided by the present invention. This may be done due to the unique setup of the process according to the present invention. Dietary fibers are the edible parts of plants that are not broken down by digestion enzymes. Dietary fibers are fermented in the human large intestine by the microflora.
• soluble fibers There are two types of fibers: soluble fibers and insoluble fibers. Both soluble and insoluble dietary fibers can promote a number of positive physiological effects, including a good transit through the intestinal tract which helps to prevent constipation, or a feeling of fullness. Health authorities recommend a consumption of between 20 and 35 g per day of fibers, depending on the weight, gender, age and energy intake.
• Soluble fibers are dietary fibers that undergo complete or partial fermentation in the large intestine.
• Examples of soluble fibers from cereals include beta-glucans, arabinoxylans, arabinogalactans and resistant starch type 2 and 3, and
• Soluble fibers from other sources include pectins, acacia gum, gums, alginate, agar, polydextrose, inulins and galacto-oligosaccharides for instance.
• Some soluble fibers are called prebiotics, because they are a source of energy for the beneficial bacteria (e.g. Bifidobacteria and Lactobacilli) present in the large intestine.
• Further benefits of soluble fibers include blood sugar control, which is important in diabetes prevention, control of cholesterol, or risk reduction of cardiovascular disease.
• Insoluble fibers are the dietary fibers that are not fermented in the large intestine or only slowly digested by the intestinal microflora.
• insoluble fibers examples include celluloses, hemicelluloses, resistant starch type 1 and lignins. Further benefits of insoluble fibers include promotion of the bowel function through stimulation of the peristalsis, which causes the muscles of the colon to work more, become stronger and function better. There is also evidence that consumption of insoluble fibers may be linked to a reduced risk of gut cancer.
• the total moisture content of the coating mixture according to the invention may vary. Thus, in another embodiment the total solid in the coating mixture is in the range of 10-50% by weight of the coating mixture, e.g. in the range of 20-40%. Examples of factors influencing the moisture content may be the amount of the hydrolyzed whole grain composition and the degree of hydrolysis in this composition. In the present context the phrasing "total solid content" equals 100 minus moisture content (%) of the product.
• the coating mixture has a content of sweetening agent in the range 20-60% (w/w), such as 20-50%, such as 20-40%, or such as 20-30% by weight of the coating mixture on a dry matter basis.
• the coating mixture is also sweetened from a natural sweetening agent different from the external sweetening agent.
• the sweetening agent is a sugar, non-sugar sweetening agent or an artificial sweetening agent.
• the sugar is a monosaccharide, a disaccharide, a sugar alcohol, an oligosaccharide or a combination hereof.
• the monosaccharide is glucose, galactose, fructose or any combination hereof.
• the disaccharide is maltose, sucrose, lactose or any combination hereof.
• the sugar is sucrose.
• Sucrose is a widely used sweetener in food products, however others sugars may also be used.
• the coating mixture has a content of external sweetening agent in the range 20-60% (w/w), such as 20-50%, such as 20-40%, or such as 20-30% by weight of the coating mixture on a dry matter basis.
• Humectants are often added to products which are to be in a dry or semi-dry state.
• the coating mixture does not comprise a humectant.
• Supplementary ingredients of the coating mixture include vitamins and minerals, preservatives such as tocopherol, and emulsifiers, such as lecithin, protein powders, cocoa solid, alkylresorcinols, phenolics and other active ingredients, such as DHA, caffeine, and prebiotics.
• the coating mixture further comprises a flavor, e.g . different from sucrose.
• the flavor component is selected from the group consisting of dextrose, caramelized sugar, syrup, cocoa, vanillin, honey chocolate, cinnamon, caramel, and fruit flavors such as strawberry, banana and combinations thereof.
• the invention relates to process for preparing a coated cereal product according to the present invention, said process comprising :
• the enzyme composition further comprises a protease or frag ment thereof, which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.
• the enzyme composition may comprise an amyloglucosidase and/or and g lucose isomerase according to the present invention .
• step 2b) is performed at 30-100°C, such as 30- 90°C, such as 30-70°C, preferably 50 to 85°C.
• step 2b) is performed for 1 minute to 24 hours, such as 1 minute to 12 hours, such as 1 minute to 6 hours, such as 5-120 minutes.
• step 2b) is performed at 30-100°C for 5-120 minutes.
• step 2c) is allowed to proceed at 70-150°C, such as 70-120°C for at least 1 second, such as 1-5 minutes, for at least 5 minutes such as 5-120 minutes, such as 5-60 minutes.
• step 2c) is performed by heating to at least 90°C for 5-30 minutes.
• the reaction in step 2c) is stopped when the hydrolysate has reached a viscosity comprised between 50 and 4000 mPa.s, such as between 50 and 3000 mPa.s, such as between 50 and 1000 mPa.s, such as between 50 and 500 mPa.s.
• viscosity is measured at TS 50. Viscosity may be measured using a Rapid Visco Analyser from Newport Scientific. The Rapid Visco Analyser measures the resistance of the product to the stirring action of a paddle. The viscosity is measured after 10 minutes stirring, at 65°C and 50 rpm.
• the hydroiyzed whole grain composition in step 2) is provided when said hydrolysate has reached a total solid content of 25-65% such as 25-50%.
• the hydroiyzed whole grain may be provided in different forms.
• the hydroiyzed whole grain component in step 2c) is provided in the form of a liquid, a concentrate, a powder, a juice or a puree
• An advantage of having hydroiyzed whole grain composition in different forms is that when used in a food product dilution may be avoided by using a dry or semi dry form. Similarly, if a more moisten product is desirable, a hydroiyzed whole grain composition in a liquid state may be used.
• a drying step may be required .
• the process step further comprises a drying step.
• the above parameters can be adjusted to regulate the degree of starch degradation, the sugar profile, the total solid content and to regulate the overall organoleptic parameters of the final product.
• To improve the enzymatic processing of the whole grain component it may be advantageous to process the grains before or after the enzymatic treatment. By grounding the grains a larger surface area is made accessible to the enzymes, thereby speeding up the process.
• the organoleptic parameters may be improved by using a smaller particle size of the grains.
• the whole grains are roasted or toasted before or after enzymatic treatment. Roasting and toasting may improve the taste of the final product. To prolong the storage time of the product several treatment can be performed .
• the process further comprises at least one of the following treatments: sterilization, pasteurization, thermal treatment, retort and any other thermal or non-thermal treatments, such as pressure treatment.
• the invention relates to a coated cereal product comprising a cereal base and a coating mixture according to the invention.
• the cereal base product is made from whole grains or a mixture of whole grains, refined grains and/or flour, water and optionally other minor formula ingredients, such as sugar, lipids and taste-enhancing components such as honey or cocoa, to achieve desired taste and texture.
• the cereal base product may be cooked, formed, dried and optionally toasted .
• the cooking and forming steps may be performed by extrusion or other methods known in the art such as batch cooking, pelletizing, flaking, drying and toasting.
• the ratio between base and coating may vary in the coated cereal product.
• the coated cereal product comprises 50-95% cereal base by weight and 5-50% coating mixture by weight, such as 60-80% cereal base and 20-40% (w/w) coating mixture.
• the amount of the hydrolyzed whole grain composition in the coated cereal product according to the invention may vary.
• the coated cereal product comprises 1-50% by weight hydrolyzed whole grain composition, such as 2-25%, e.g. 3-20%, such as 4-16%, e.g. 5- 12%, such as 6-10%, e.g. 7-8%. Since the coated cereal product comprises whole grain both from the base and the coating the overall whole grain content may be very high.
• 1-50% by weight hydrolyzed whole grain composition such as 2-25%, e.g. 3-20%, such as 4-16%, e.g. 5- 12%, such as 6-10%, e.g. 7-8%. Since the coated cereal product comprises whole grain both from the base and the coating the overall whole grain content may be very high.
• the coated cereal product comprises a total whole grain content in the range of 20-100% by weight of the coated cereal product, e.g. 20-90%, such as 25-75%, e.g. 35-70%, such as 45-65%, e.g. 60-70%, such as 50-55%.
• the moisture content of the coated cereal product may also vary depending on the specific product.
• the moisture content of the coated cereal product is in the range of 1-10% by weight of the coated cereal product, e.g. in the range of 2-5% by weight of the coated cereal product, e.g. about 2 % by weight of the coated cereal product.
• the coated cereal product may also comprise fat.
• the coated cereal product has a fat content of less than 5% by weight of the coated cereal product, such as less than 3%, such as less than 2%, e.g. less than 1%, such as less than 0.5%.
• Fat components are preferably vegetable fats such as cocoa butter, rapeseed oil, sunflower oil or palm oil, oils from the hydrolysed whole grain composition, preferably not hydrogenated.
• the coated cereal product according to the invention comprises between 2-20%, preferably 5-10%, en% protein by weight of the coated cereal product; 2-10%, preferably 4-7%, en% fat by weight of the coated cereal product and/or 65-90%, preferably 70-85% en% carbohydrate by weight of the coated cereal product.
• the amount of sweetening agent in the coated cereal product may also vary.
• the content of the sweetening agent, such as sugar, non-sugar sweetening agent and/or artificial sweetening agent is below 40% by weight of the coated cereal product, such as below 30%, e.g. below 20%, such as below 10%, e.g. below 5% by weight of the coated cereal product.
• the coated cereal product has a content of dietary fibers of 1-20% of the coated cereal product, such as 2-16% (w/w), such as 4-14% (w/w), such as 6-12% (w/w), such as 8-10% (w/w) of the coated cereal product.
• the coated cereal product may be in the form of specific product types.
• the coated cereal product is a breakfast cereal or a cereal bar.
• the cereal base product may origin from different sources. Thus, in an
• the cereal base product is provided as cereal pieces, made for example by extrusion or by flaking.
• cereal pieces are made by cooking cereal mainly comprising amylaceous materials.
• Cereal pieces may be any of those known to the man skilled in the art such as flaked cereals, shredded whole grains, extruded and other shredded cereals, rolled cereals, gun puffed grains, oven-puffed cereals, extruded gun-puffed cereals, flakes and/or cooked- extruded cereals, extruded expanded cereals, baked breakfast cereals,
• Cereal flakes may be prepared by cooking cereal grits or grains with a liquor, forming pellets out of the cooked mass thus obtained, rolling, toasting and possibly coating them with sugar, for example.
• probiotics may be applied on such cereal pieces, before or after coating with a coating mixture.
• Enzyme compositions comprising Validase HT 425L (alpha-amylase) optionally in combination with Alcalase 2.4 L (protease) were used for the hydrolysis of wheat, barley and oats.
• Mixing may be performed in a double jacket cooker, though other industrial equipment may be used.
• a scraping mixer works continuously and scraps the inner surface of the mixer. It avoids product burning and helps maintaining a homogeneous temperature. Thus enzyme activity is better controlled. Steam may be injected in the double jacket to increase temperature while cold water is used to decrease it.
• the enzyme composition and water are mixed together at room temperature, between 10 and 25°C. At this low temperature, the enzymes of the enzyme composition have a very weak activity.
• the whole grain component is then added and the ingredients are mixed for a short period of time, usually less than 20 minutes, until the mixture is homogeneous. The mixture is heated progressively or by thresholds to activate the enzymes and hydrolyse the whole grain component.
• Hydrolysis results in a reduction of the viscosity of the mixture.
• the enzymes are inactivated by heating the hydrolysate at a temperature above 100°C, preferably by steam injection at 120°C.
• Enzymes are dosed according to the quantity of total whole grain . Quantities of enzymes are different depending on the type of whole grain component, as protein rates are different. The ratio water/whole grain component can be adapted according to required moisture for the final liquid whole grain. Usually, the
• the hydrolyzed whole grain compositions were analysed by HPAE for illustrating the sugar profile hydrolysed whole grain composition.
• Carbohydrates are extracted with water, and separated by ion chromatography on an anion exchange column.
• the eluted compounds are detected electrochemically by means of a pulsed amperometric detector and quantified by comparison with the peak areas of external standards.
• Duplicate samples (defatted if necessary) are digested for 16 hours in a manner that simulates the human digestive system with 3 enzymes (pancreatic alpha- amylase, protease, and amyloglucosidase) to remove starch and protein. Ethanol is added to precipitate high molecular weight soluble dietary fibre. The resulting mixture is filtered and the residue is dried and weighed . Protein is determined on the residue of one of the duplicates; ash on the other. The filtrate is captured, concentrated, and analyzed via HPLC to determine the value of low molecular weight soluble dietary fibre (LMWSF).
• LWSF low molecular weight soluble dietary fibre
• Lactose (monohydrate; ⁇ 0.1 ⁇ 0.1
• the results also demonstrates that the maltose:glucose ratio is ranging from about 15 : 1 to about 6 : 1.
• an increased sweetness may be obtained by using the hydrolyzed whole grain composition according to the invention and therefore the need for further sweetening sources may be dispensed or limited.
• the enzymes Validase HT 425L (Valley Research), Alcalase 2.4L (Novozymes) and BAN (Novozymes) were analysed using a thin layer chromatography analysis for activity towards arabinoxyian and beta-glucan fibre extracts both components of dietary fibers of whole grain.
• Example 5 Coated breakfast cereals comprising hydrolyzed whole grain from different cereal sources
• the hydrolyzed whole grain compositions are prepared according to the method in example 1.
• a first coating slurry contained 39% hydrolyzed whole grain composition made from brown rice (with a dry matter of 36%), 52% sugars and 9% of other ingredients (sample A).
• a second coating slurry contained 39% hydrolyzed whole grain composition made from whole oats (with a dry matter of 36%), 52% sugars and 9% of other ingredients (sample B).
• a third slurry contained 39% hydrolyzed whole grain composition made from whole wheat (with a dry matter of 36%), 52% sugars and 9% of other ingredients (sample C).
• the cereal base was coated in a coating drum and afterwards dried to a moisture content of 2%.
• the coated cereals had an increase in whole grain content compared to a cereal coated with a standard slurry not containing any hydrolyzed whole grain composition from 30% to 36% (sample A, B and C) with similar product properties.

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