WO2016001912A1 - Utilisation d'une biomasse provenant de la production d'acide citrique ou d'acide gluconique dans des produits alimentaires - Google Patents

Utilisation d'une biomasse provenant de la production d'acide citrique ou d'acide gluconique dans des produits alimentaires Download PDF

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Publication number
WO2016001912A1
WO2016001912A1 PCT/IL2015/050628 IL2015050628W WO2016001912A1 WO 2016001912 A1 WO2016001912 A1 WO 2016001912A1 IL 2015050628 W IL2015050628 W IL 2015050628W WO 2016001912 A1 WO2016001912 A1 WO 2016001912A1
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WO
WIPO (PCT)
Prior art keywords
biomass
aspergillus niger
citric acid
gluconic acid
fermentation processes
Prior art date
Application number
PCT/IL2015/050628
Other languages
English (en)
Inventor
Nissim Guigui
Alice SHALIT
Michael Paikin
Original Assignee
Gadot Biochemical Industries Ltd.
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 Gadot Biochemical Industries Ltd. filed Critical Gadot Biochemical Industries Ltd.
Publication of WO2016001912A1 publication Critical patent/WO2016001912A1/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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Definitions

  • the present invention pertains to the field of food technology. More particularly, the invention relates to the use of biomass from citric acid or gluconic acid production in food products.
  • Citric acid is a weak organic acid consisting of three carboxyl (R-COOH) groups with the formula C 6 HsO. At room temperature, citric acid appears as a white crystalline powder. It can exist either in an anhydrous (water-free) form or as a monohydrate.
  • Citric acid is widely used as a flavoring and preservative in food and beverages, especially soft drinks.
  • Citrate salts of various metals are used to deliver those minerals in a biologically available form in many dietary supplements.
  • the buffering properties of citrates are used to control pH in foods, household cleaners and pharmaceuticals.
  • Gluconic acid is an organic compound with the molecular formula C 6 Hi 2 0 7 and structural formula HOCH 2 (CHOH) 4 COOH.
  • the salts of gluconic acid are known as "gluconates”. Gluconic acid and gluconate salts, occur widely in nature arising from the oxidation of glucose. Gluconic acid is industrially prepared by fermentation of Aspergillus niger. Salts of gluconic acid such as calcium gluconate are used as mineral supplements. Sodium gluconate is used as sequestering agent.
  • Aspergillus niger is one of the most important microorganisms used in biotechnology. It is a filamentous fungus, used in various industrial fermentation processes, producing enzymes and organic acids such as citric acid or gluconic acid for the food industry. Chitosan and glucans are produced from the mycelium of this strain and used in the food, cosmetic and pharmaceutical industries. Aspergillus niger is also used in fermenting tea leaves. The safety of Aspergillus niger was described in the literature and it is considered as safe microorganism for use in food applications.
  • the fermentation broth of Aspergillus niger in citric acid and gluconic acid production contains various metabolites, cellular fragments and various other substances, which result from the fermentation of the fungus.
  • the mycelial biomass from the submerged fermentation process is separated from the fermentation broth, which is used afterwards in the citric acid and gluconic acid purification process, enabling isolation of the wet spongy mycelium, which is washed with water in order to remove residual acid.
  • Industrial waste is the by-product produced by industrial activity, which includes any material that is rendered useless during a manufacturing process of an industrial product such as that of citric acid biomass. In cases where the manufacturing plant has no practical use for the biomass, it should be discarded from the factory premises at a substantial cost.
  • the present invention provides the direct use of whole bulk biomass of Aspergillus niger for human consumption in various food applications, e.g., the use of whole bulk biomass of Aspergillus niger from fermentation processes of citric acid or gluconic acid production as a food ingredient for human consumption in various food applications.
  • Said bulk biomass which is the biomass formed during the fermentation of citric acid or gluconic acid by Aspergillus niger, is named herein "the biomass of the present invention”.
  • the biomass of the present invention which consists of the mycelium of Aspergillus niger, is a novel food ingredient that is beneficial and safe for human consumption.
  • the biomass produced during fermentation of carbohydrates by Aspergillus niger in the manufacture of citric acid or gluconic acid is subject to washing with water, e.g., to washing with hot water.
  • the wet biomass produced during fermentation of various carbohydrates by Aspergillus niger in the manufacture of citric acid or gluconic acid includes non-soluble nutritional fibers consisting of glucoseamine polymer having chitin-glucan structure, which is a long-chain polymer of N- acetylglucosamine and long-chain polymer of d-glucose units to perform 1,3 beta glue an.
  • said bulk biomass of Aspergillus niger can be used as it is without any chemical or physical pre- treatment, except for drying in certain cases, and without addition of additives or preservatives.
  • the use of said biomass in food formulations significantly improves the texture and viscosity such as thixotropy of the formulation.
  • the biomass of the present invention can act as a thickening agent; it improves the texture and the stability of the formulation and therefore it assists in reducing the content of expensive stabilizers and thickening agents added to the formulation while enriching the formulation's content of non-soluble fibers, preventing water syneresis and improving the shelf life of certain foods.
  • the present invention provides the direct use of whole bulk biomass of Aspergillus niger for human consumption in various food applications, e.g., the use of whole bulk biomass of Aspergillus niger from fermentation processes of citric acid or gluconic acid production for human consumption in various food applications.
  • Said bulk biomass which is the biomass formed during the fermentation of citric acid or gluconic acid by Aspergillus niger, is named herein "the biomass of the present invention”.
  • the biomass of the present invention which consists of the mycelium of Aspergillus niger, is a novel food ingredient that is beneficial and safe for human consumption.
  • the biomass produced during fermentation of carbohydrates by Aspergillus niger in the manufacture of citric acid or gluconic acid is subject to washing with water, e.g., to washing with hot water.
  • the wet biomass produced during fermentation of carbohydrates by Aspergillus niger in the manufacture of citric acid or gluconic acid includes non-soluble nutritional fibers consisting of glucoseamine polymer having chitin- glucan structure, which is a long-chain polymer of a N-acetylglucos amine and long-chain polymer of d- glucose units to perform 1,3 beta glucan.
  • said bulk biomass of Aspergillus niger can be used as it is without any chemical or physical pre- treatment, except for drying in certain cases, and without addition of additives or preservatives.
  • said wet biomass contains at least 5% of non-soluble nutritional fibers, preferably between 10% and 20% of non-soluble nutritional fibers.
  • said wet or dry biomass has low fat content and therefore it has low caloric value and in addition it includes high content of non-digestible nutritional fibers.
  • said biomass can absorb water easily and therefore application of additional shear force is not needed either before or after applying the biomass of the present invention into the food formulation.
  • said wet biomass contains between 1% and 4% of proteins, preferably between 1% and 2.5% of proteins.
  • said wet biomass can absorb water in a ratio of at least 1 ml water per 1 g of biomass, preferably, 9 ml of water per 1 g of biomass.
  • the use of said biomass in food formulations significantly improves the texture and thixotropy/viscosity of the formulation.
  • the biomass of the present invention can act as a thickening agent; it improves the stability of the formulation even with higher water content, and therefore it assists in reducing the content of expensive ingredients such as stabilizers and thickening agents added to the formulation while enhancing the formulation's content of non-soluble fibers, preventing water syneresis and improving the shelf life of foods.
  • a fiber-rich food formulation has health benefits that include, inter alia, normalizing the bowel movements because dietary fibers increase the weight and si/e of the stool and decrease the chance of constipation.
  • fiber-rich food formulations may assist in maintaining bowel health and may lower the risk of developing hemorrhoids and small pouches in the colon (diverticular disease).
  • fiber-rich food formulations may assist in lowering cholesterol levels by lowering low-density lipoprotein, or "bad,” cholesterol levels and may help also in controlling blood sugar levels by slowing the absorption of sugar and thus assisting in improving blood sugar levels.
  • fiber-rich food formulations may assist in lowering the risk of intestinal inflammations.
  • the biomass of the present invention has high fibers content and it is therefore a good, natural and clean label solution to help reducing the costs of food formulations that need relatively large amounts of stabilizers.
  • the biomass of the present invention has relatively large capability of absorbing water and therefore it may increase the formulation stability, e.g., stabilize emulsions and prevent syneresis (the extraction or expulsion of a liquid from a gel) without the additional use of stabilizers.
  • the biomass of the present invention to a food formulation, the thixotropic viscosity properties of the formulation are increased.
  • said biomass can be used to produce processed meat analogs selected from vegetarian hamburger, vegetarian sausage, vegetarian hot dog, vegetarian schnitzel, vegetarian chicken breast substitute, vegetarian meatloaf and the like.
  • said biomass can be used as a filler and a source of dietary fibers to the food formulation in addition to adding substantial increase in bulkiness of the formulation and thus to a decrease in the overall cost of the food formulation.
  • the biomass of the present invention has high water absorbing and holding capacity that makes it most suitable for food products, which are solutions or emulsions having high content of water such as tomato based products including pizza sauce and ketchup, salad spreads such as humus, tahini spread, eggplant salad, cabbage salt, regular mayonnaise and light mayonnaise, thousand Island sauce, mustard and the like.
  • said biomass can be used to produce vegetable dips or spreads such as vegetable sandwich spread, vegetable salad spread, cocktail spread and the like.
  • said biomass can be used to produce bakery or baking products such as breads, biscuits, cakes, cookies, crackers, pastries, pies, rolls, savories and the like.
  • said biomass can be used in the production of many types of sauces such as Thousand Island Sauce, French, Collins or Italian Sauce, Caesar Salad Sauce, horseradish sauce and the like.
  • said biomass can be used to produce fruit preparations for dairy products such as yogurts, creams, processed cheeses, ice creams, toppings and the like.
  • said biomass can be used to produce liquid soups and gravies, dried soups and gravies and the like.
  • This example demonstrates the preparation of low-cost ketchup sauce using the biomass of the present invention.
  • Tomato concentrate 28-30° Bx (29%) and warm water (34.6%) at 70-80°C were added to a Thermomix blender and blended at law speed. The dry mixture of sugar, salt and onion powder was added while mixing. Then, the biomass of the present invention was added (10%) until a stable and homogenous texture was obtained. Mixing was continued and the temperature was raised to 85°C. The product was packed in a plastic bottle and cooled to ambient temperature. Same procedure was repeated without adding the biomass of the present invention but with higher amount of tomato concentrate 28-30° Bx (39%) and water was added to adjusted formulation to 100%, as "control".
  • This example demonstrates the preparation of low-cost pizza sauce using the biomass of the present invention.
  • This example demonstrates the preparation of low-cost "Thousand Island Sauce” using the biomass of the present invention.
  • This example demonstrates the preparation of low-cost tahini salad dressing using the biomass of the present invention.
  • This example demonstrates the preparation of low-cost humus salad dressing using the biomass of the present invention.
  • This example demonstrates the preparation of white bread containing 6% of the biomass of the present invention on dry basis.
  • Flour (1325 g), wet yeast (60 g), margarine (20 g), baking enhancer (19 g), sugar (20 g), gluten (18 g), biomass of the present invention (530 g) were mixed on dry basis in a mixer.
  • Water (666 ml) was added to the mixer followed by adding salt (30 g), until the dough was well developed. Portions of 550g of dough were shaped to form pieces of bread. Then, the formed dough was proofed in a proofing room at a temperature of 28°C and humidity of 80% for about 60 minutes. The proofed pieces of dough were baked in rotating oven at 240-250°C for about 35 minutes.
  • This example demonstrates the preparation of light mayonnaise using the biomass of the present invention.
  • Xanthan gum (0.2%), sodium benzoate (0.1%), potassium sorbate (0.1%), salt (1.5%) and sugar (3%) were mixed on dry basis in a blender. Water (59.1%) at ambient temperature was added to a Thermomix blender and blended at low speed. Then, the dry mixture of Xanthan gum, sodium benzoate, potassium sorbate, salt and sugar was added while mixing and the biomass of the present invention was added (10%) until a stable and smooth texture was obtained. Then, pasteurized egg yolk (4%) was added under constant medium speed stirring followed by addition of 5% vinegar (7%) and vegetable oil (5%) and mixing was continued at medium speed to allow formation of smooth texture. The product was packed in plastic bottle. Same procedure was repeated without the biomass of the present invention using guar gum (0.3 %), Xanthan gum (0.5%) modified starch (3-6%) and water, which was added to adjust formulation to 100 % as "control".
  • This example demonstrates the differences in properties between humus salad dressing produced with and without adding the biomass of the present invention.
  • Humus salad dressing formulation (with addition of the biomass of the present invention) and "control" (without addition of the biomass of the present invention), were prepared as described in Example 5.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)

Abstract

La présente invention concerne l'utilisation de biomasse provenant, par exemple, de la production d'acide citrique ou d'acide gluconique dans des applications alimentaires.
PCT/IL2015/050628 2014-07-04 2015-06-22 Utilisation d'une biomasse provenant de la production d'acide citrique ou d'acide gluconique dans des produits alimentaires WO2016001912A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462021021P 2014-07-04 2014-07-04
US62/021,021 2014-07-04

Publications (1)

Publication Number Publication Date
WO2016001912A1 true WO2016001912A1 (fr) 2016-01-07

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE2250075A1 (en) * 2022-01-28 2023-07-29 Mycorena Ab Fungi-based fat tissue

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4032663A (en) * 1971-12-14 1977-06-28 Kumiai Chemical Industry Co., Ltd. Process for using cell wall-lysing enzymes
SU738392A1 (ru) * 1978-11-09 1981-11-23 Экспериментальный Завод Биохимических Препаратов Ан Латвийской Сср Способ получени биомассы
WO2003006882A1 (fr) 2001-07-11 2003-01-23 Potshishvili David Vakhtangovi Briquet piezoceramique a gaz muni d'un dispositif de protection (et variantes)
CN103898170A (zh) * 2012-12-27 2014-07-02 山东西王糖业有限公司 一种适应大规模工业化的固定化细胞生产葡萄糖酸钠的方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4032663A (en) * 1971-12-14 1977-06-28 Kumiai Chemical Industry Co., Ltd. Process for using cell wall-lysing enzymes
SU738392A1 (ru) * 1978-11-09 1981-11-23 Экспериментальный Завод Биохимических Препаратов Ан Латвийской Сср Способ получени биомассы
WO2003006882A1 (fr) 2001-07-11 2003-01-23 Potshishvili David Vakhtangovi Briquet piezoceramique a gaz muni d'un dispositif de protection (et variantes)
CN103898170A (zh) * 2012-12-27 2014-07-02 山东西王糖业有限公司 一种适应大规模工业化的固定化细胞生产葡萄糖酸钠的方法

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
DATABASE COMPENDEX [online] ENGINEERING INFORMATION, INC., NEW YORK, NY, US; April 2002 (2002-04-01), ERKMEN O ET AL: "Mathematical modeling of citric acid production and biomass formation by Aspergillus niger in undersized semolina", XP002745044, Database accession no. E2002116885065 *
DATABASE WPI Week 198216, Derwent World Patents Index; AN 1982-32436E, XP002745043 *
DATABASE WPI Week 201460, Derwent World Patents Index; AN 2014-R37064, XP002745045 *
M. ROEHR ET AL.: "Kinetics of biomass formation and citric acid production by Aspergillus niger on pilot plant scale", BIOTECHNOLOGY AND BIOENGINEERING, vol. XXIII, 1981, pages 2433 - 2445

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE2250075A1 (en) * 2022-01-28 2023-07-29 Mycorena Ab Fungi-based fat tissue

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