WO2012076054A1 - Food product comprising hydrolyzed whole grain - Google Patents

Food product comprising hydrolyzed whole grain Download PDF

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Publication number
WO2012076054A1
WO2012076054A1 PCT/EP2010/069213 EP2010069213W WO2012076054A1 WO 2012076054 A1 WO2012076054 A1 WO 2012076054A1 EP 2010069213 W EP2010069213 W EP 2010069213W WO 2012076054 A1 WO2012076054 A1 WO 2012076054A1
Authority
WO
WIPO (PCT)
Prior art keywords
food product
whole grain
product according
composition
hydrolyzed
Prior art date
Application number
PCT/EP2010/069213
Other languages
English (en)
French (fr)
Inventor
Tanja Dahlke
Sophie Carli
Christelle Schaffer-Lequart
Olivier Roger
Anne-Sophie Wavreille
Original Assignee
Nestec S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to AU2010365333A priority Critical patent/AU2010365333B2/en
Priority to BR112013014199-9A priority patent/BR112013014199B1/pt
Priority to PCT/EP2010/069213 priority patent/WO2012076054A1/en
Priority to EP10788328.2A priority patent/EP2648547A1/en
Priority to MX2013006351A priority patent/MX338677B/es
Publication of WO2012076054A1 publication Critical patent/WO2012076054A1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21062—Subtilisin (3.4.21.62)

Definitions

  • Figure 2 shows size exclusion chromatography (SEC) of ⁇ -Glucan
  • 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.
  • amyloglucosidase shows no hydrolytic activity towards dietary fibers when in the active state.
  • An interest of the invention, and particularly of the process for preparing the food product according to the invention, is that it allows reducing the sugar (e.g.
  • Beta-amylases are enzymes which also break down saccharides, however beta- amylases mainly have maltose as the smallest generated carbohydrate entity.
  • the food product according to the invention does not comprise a beta-amylase, such as an exogenic beta-amylase.
  • beta-amylases By avoiding beta- amylases a larger fraction of the starches will be hydrolyzed to glucose units since the alpha amylases do have to compete with the beta-amylases for substrates. Thus, an improved sugar profile may be obtained. This is in contrast to US
  • the action of the protease is not necessary, to provide a sufficient low viscosity.
  • the food product does not comprise the protease, such as an exogenic protease.
  • protease such as an exogenic protease.
  • the addition of protease may generate a bitter off-taste which in certain instances is desirable to avoid.
  • US 4,282,319 discloses a process including enzymatic treatment with a protease and an amylase.
  • the enzymes used according to the present invention for producing the hydrolyzed whole grain composition show no hydrolytic activity towards dietary fibers when in the active state.
  • the hydrolyzed whole grain composition has a substantial intact beta-glucan structure relative to the starting material.
  • starch processing enzyme used is a glucose generating alpha-amylase
  • a larger fraction of the end product will be in the form of glucose compared to the use of an alpha-amylase specifically generating maltose units. Since glucose has a higher sweetness than maltose, this may result in that the addition of a further sugar source (e.g. sucrose) can be dispensed. This advantage may be further pronounced if the ratio is lowered by the conversion of the maltose present in the hydrolyzed whole grain to glucose (one maltose unit is converted to two glucose units).
  • the food product has a maltose to glucose + fructose ratio below 144: 1 by weight in the product, such as below 120 : 1, such as below 100 : 1 e.g. below 50 : 1, such as below 30 : 1, such as below 20 : 1 or such as below 10 : 1.
  • the food product may have a maltose to fructose ratio below 230 : 1 by weight in the product, such as below 144: 1, such as below 120 : 1, such as below 100 : 1 e.g.
  • 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.
  • the food product has a fat content of 0-20% by weight of the food product, such as 0.1-10%, such as 0.1-7%, such as 0.5-7%, and such as 0.5-5%.
  • the amount of fat may vary depending on the type of product.
  • Fat components are preferably milk fats or vegetable fats such as cocoa butter, rapeseed oil, sunflower oil or palm oil, preferably not hydrogenated .
  • the results also demonstrates that the maltose:glucose ratio is ranging from about 15 : 1 to about 6 : 1.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Biophysics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
PCT/EP2010/069213 2010-12-08 2010-12-08 Food product comprising hydrolyzed whole grain WO2012076054A1 (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
AU2010365333A AU2010365333B2 (en) 2010-12-08 2010-12-08 Food product comprising hydrolyzed whole grain
BR112013014199-9A BR112013014199B1 (pt) 2010-12-08 2010-12-08 Produto alimentício lácteo que compreende grãos integrais hidrolisados
PCT/EP2010/069213 WO2012076054A1 (en) 2010-12-08 2010-12-08 Food product comprising hydrolyzed whole grain
EP10788328.2A EP2648547A1 (en) 2010-12-08 2010-12-08 Food product comprising hydrolyzed whole grain
MX2013006351A MX338677B (es) 2010-12-08 2010-12-08 Producto alimenticio que comprende grano entero hidrolizado.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2010/069213 WO2012076054A1 (en) 2010-12-08 2010-12-08 Food product comprising hydrolyzed whole grain

Publications (1)

Publication Number Publication Date
WO2012076054A1 true WO2012076054A1 (en) 2012-06-14

Family

ID=44310647

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2010/069213 WO2012076054A1 (en) 2010-12-08 2010-12-08 Food product comprising hydrolyzed whole grain

Country Status (5)

Country Link
EP (1) EP2648547A1 (pt)
AU (1) AU2010365333B2 (pt)
BR (1) BR112013014199B1 (pt)
MX (1) MX338677B (pt)
WO (1) WO2012076054A1 (pt)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113854577A (zh) * 2021-09-30 2021-12-31 太原师范学院 一种功能性谷子全谷物可溶性膳食纤维及其制备方法和应用

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4282319A (en) 1977-10-18 1981-08-04 Kockums Construction Ab Process for the preparation of a hydrolyzed product from whole grain
EP0231729A1 (en) * 1985-12-06 1987-08-12 Herwood N.V. Process for the enzymatic degradation of whole flour of carbohydrates to produce a foodstuff, the foodstuff and its use
US5686123A (en) 1993-09-15 1997-11-11 Lindahl; Lennart Homogeneous and stable cereal suspension and a method of making the same
WO2002065855A2 (en) * 2001-02-15 2002-08-29 Cereal Base Ceba Ab Non-dairy containing milk substitute products
US20070014892A1 (en) * 2005-07-15 2007-01-18 Mitchell Cheryl R Whole grain non-dairy milk production, products and use
WO2010023351A1 (en) * 2008-09-01 2010-03-04 Raisio Nutrition Ltd Improved edible composition and method for preparing it

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4282319A (en) 1977-10-18 1981-08-04 Kockums Construction Ab Process for the preparation of a hydrolyzed product from whole grain
EP0231729A1 (en) * 1985-12-06 1987-08-12 Herwood N.V. Process for the enzymatic degradation of whole flour of carbohydrates to produce a foodstuff, the foodstuff and its use
US5686123A (en) 1993-09-15 1997-11-11 Lindahl; Lennart Homogeneous and stable cereal suspension and a method of making the same
WO2002065855A2 (en) * 2001-02-15 2002-08-29 Cereal Base Ceba Ab Non-dairy containing milk substitute products
US20070014892A1 (en) * 2005-07-15 2007-01-18 Mitchell Cheryl R Whole grain non-dairy milk production, products and use
WO2010023351A1 (en) * 2008-09-01 2010-03-04 Raisio Nutrition Ltd Improved edible composition and method for preparing it

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LENA RIMSTEN; TOVE STENBERG; ROGER ANDERSSON; ANNICA ANDERSSON; PER ÂMAN.: "Determination of beta-Glucan Molecular Weight Using SEC with Calcofluor Detection", CEREAL EXTRACTS, vol. 80, no. 4, pages 485 - 490, XP009097338, DOI: doi:10.1094/CCHEM.2003.80.4.485

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113854577A (zh) * 2021-09-30 2021-12-31 太原师范学院 一种功能性谷子全谷物可溶性膳食纤维及其制备方法和应用

Also Published As

Publication number Publication date
AU2010365333A1 (en) 2013-06-06
MX338677B (es) 2016-04-27
MX2013006351A (es) 2013-08-26
EP2648547A1 (en) 2013-10-16
BR112013014199A2 (pt) 2016-07-19
BR112013014199B1 (pt) 2018-02-06
AU2010365333B2 (en) 2016-01-14

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