[go: up one dir, main page]

WO2010029151A1 - Systèmes de distribution d’ingrédient d’aliment et de boisson - Google Patents

Systèmes de distribution d’ingrédient d’aliment et de boisson Download PDF

Info

Publication number
WO2010029151A1
WO2010029151A1 PCT/EP2009/061810 EP2009061810W WO2010029151A1 WO 2010029151 A1 WO2010029151 A1 WO 2010029151A1 EP 2009061810 W EP2009061810 W EP 2009061810W WO 2010029151 A1 WO2010029151 A1 WO 2010029151A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
food
baked
beverage
shell
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/EP2009/061810
Other languages
English (en)
Inventor
Everwien Ter Haseborg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novozymes AS
Original Assignee
Novozymes AS
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 Novozymes AS filed Critical Novozymes AS
Publication of WO2010029151A1 publication Critical patent/WO2010029151A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.
  • Enzymes delivery systems include, e.g., powders, liquids, granulates pastes, sachets, capsules and tablets. Although often suitable for delivering enzymes in non-food and non-beverage applications, current enzyme delivery systems present problems in application in foods and beverages when the ingredients of the enzyme delivery system conflict with food and beverage ingredient regulations.
  • the present invention is directed to the use of baked starch capsules for use in delivering enzymes and other ingredients or additives to food and beverages compositions (e.g., ingredients used to prepare food and beverage compositions and/or the final food and beverage composition).
  • the baked starch capsules comprise (a) an outer baked starch shell which disintegrates upon contact with the environment of the food or beverage composition or during the manufacturing process conditions of the food or beverage and (b) an inner core which is encapsulated by the shell and receives a food or beverage ingredient or additive, such as, an enzyme.
  • the shell disintegrates during the food or beverage manufacturing process conditions, e.g., due to processing conditions thereby releasing the contents contained in the inner core.
  • the shell is water soluble in an aqueous environment of the food or beverage and disintegrates upon contact with the aqueous environment of the food or beverage.
  • the baked starch capsules may be used to deliver food and beverage ingredients or additives, such as, e.g., enzymes, emulsifiers, vitamins, mineral, mineral salts and redox agents (e.g., ascorbic acid) and combinations thereof.
  • the baked starch capsule shell is made from a suitable starch source, such as, for example, corn starch, which is baked in the desired form (shape, size, volume of the encapsulated core).
  • a suitable starch source such as, for example, corn starch
  • the present invention is also directed to a method of preparing a food or beverage by administering a food or beverage ingredient or additive in the form of a baked starch capsules to a food or beverage composition.
  • An embodiment of the invention includes a method for preparing a dough for a baked product, comprising adding a baked starch capsule comprising a dough additive to a dough and baking the dough.
  • the additive is preferably an enzyme or emulsifier.
  • a “capsule” refers to an outer “shell” encapsulating an inner “core.”
  • the core is the space for receiving an ingredient or additive.
  • the capsule has a predetermined form (shape, size and core volume).
  • the "outer shell" of the capsules of the present invention is made from a baked starch material.
  • the starch is baked to form the solid shell under suitable baking conditions.
  • Any suitable starch material may be used, such as, e.g., corn starch, corn flour, potato starch, potato flour, wheat starch, wheat flour, and mixtures of starch materials.
  • the starch source is corn starch.
  • Baked starch capsules suitable for use in the present invention are available in the art.
  • the outer shell has the properties of being stable (non-disintegrating) prior to use in the food or beverage manufacturing process. That is, the outer shell does not disintegrate in the environmental conditions encountered outside the food or beverage manufacturing process, e.g., the environmental conditions (temperature, humidity) encountered during storage and transportation of the capsules.
  • Suitable baked starch capsules are available in the art and maybe modified for the purposes of this invention, and include, e.g., CACHET A PASTIGLIA, available from Wafer Farma Decor S&L (Italy).
  • the outer shell consists of starch or consists essentially of starch, i.e., only additional standard ingredients which are used to bake the starch are present in the starch shell.
  • the shell is substantially comprised of starch, i.e., the starch shell comprises at least about 50% starch per wt of the starch shell.
  • the starch shell comprises at least about 60% starch, 65% starch, 70% starch, 75% starch, 80% starch, 85% starch, 90% starch, 95% starch, at least 98% starch, at least 99% starch per wt. of the starch shell.
  • An example includes, e.g., a starch shell comprising 90.22% corn starch, 0.30% vegetable fat and 9.48% moisture.
  • the weight, size and shape of the capsule e.g., thickness of starch shell, diameter of the shell, volume of the core, can vary as desired for the intended use.
  • the starch capsule has a filling volume of from about .5 ml to 250 ml, more preferably from about 1 ml to 5 ml.
  • the thickness of the shell may be used to control the ease of release of the contents from the core. That is, a thicker shell can be used to delay the release of the ingredients in the core.
  • the shell disintegrates in the environment of the food or beverage composition or manufacturing process conditions.
  • the shell is water soluble and disintegrates upon contact with the aqueous environment of the food or beverage manufacturing process conditions.
  • the shell disintegrates during heating of the food or beverage manufacturing process.
  • the shell disintegrates as a result of physical manipulation of the food or beverage ingredients during the food or beverage manufacturing process.
  • the baked starch capsule may contain additional layers.
  • a coating may be applied to the outer surface of the outer shell and/or to the inner surface of the outer shell.
  • one or more additional layers are present between the outer shell and the inner core.
  • the baked starch capsules contain one or more ingredients or additives in amounts effective for achieving the desired result.
  • an "ingredient or additive” refers to any food or beverage ingredient or additive desired for use in a foods or beverages or food or beverage manufacturing processes.
  • the ingredient or additive is selected from the group consisting of enzymes, emulsifiers, vitamins, mineral, mineral salts and redox agents (e.g., ascorbic acid), and combinations thereof.
  • the ingredient or additive consists of or consists essentially of one or more food or beverage enzymes.
  • Example of enzymes include, without limitation, an alpha-amylase, maltogenic alpha-amylase, amyloglucosidase, a beta-amylase, a cyclodextrin glucanotransferase, peptidase, in particular an exopeptidase, a transglutaminase, a lipase, phospholipase, an asparaginase, a cellulase, a hemicellulase, in particular a pentosanase, such as, xylanase, a protease, a protein disulfide isomerase, e.g., a protein disulfide isomerase, a glycosyltransferase, a branching enzyme), a glucanotransferase (dextrin glycosyltransferase) or an oxidoreductase, e.g., a peroxida
  • emulsifiers include, without limitation, lecithin, fatty acid monoglycerides and diglycerides, diacetyl tartaric acid esters of monoglycerides and diglycerides (DATEM), polyglycerol esters, sorbitan esters, and the stearoyl-lactylates.
  • the baked starch capsules of the present invention may be used in any suitable food or beverage manufacturing process or composition.
  • Non-limiting examples of applications of the baked starch capsules include for use in delivering ingredients or additives, such as, e.g., enzymes, for use in manufacturing bread, rolls, cake, noodles, biscuits, crackers, wafers, snack products, steam bread, dairy products (such as, e.g., cheese).
  • ingredients or additives such as, e.g., enzymes
  • dairy products such as, e.g., milk
  • beverage products such as, dairy products (e.g., milk) juice, wine, beer, soft drinks.
  • the baked starch capsules are used for delivering enzymes in the manufacture of dough based products.
  • a method for preparing a dough for a baked product comprises adding a baked starch capsule comprising a baking enzyme and baking the dough.
  • the enzyme preferably includes an enzyme used for conditioning the dough and or as bread improver, e.g., extending the shelf life of the product. Examples include amylases, maltogenic alpha-amylase, xylanses, protease, cellulases, lipases, phospholipases.
  • Another embodiment of the present invention relates to a food or beverage composition, e.g., dough, comprising the baked starch capsules of the present invention.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicinal Preparation (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne des enzymes et d’autres ingrédients ou additifs administrés sous la forme de capsules d’amidon cuites pour utilisation dans des aliments et des boissons.
PCT/EP2009/061810 2008-09-11 2009-09-11 Systèmes de distribution d’ingrédient d’aliment et de boisson Ceased WO2010029151A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US9602008P 2008-09-11 2008-09-11
US61/096,020 2008-09-11

Publications (1)

Publication Number Publication Date
WO2010029151A1 true WO2010029151A1 (fr) 2010-03-18

Family

ID=41666619

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2009/061810 Ceased WO2010029151A1 (fr) 2008-09-11 2009-09-11 Systèmes de distribution d’ingrédient d’aliment et de boisson

Country Status (1)

Country Link
WO (1) WO2010029151A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2474838A (en) * 2009-10-27 2011-05-04 Nestec Sa Wafer and process for producing a wafer
CN107787185A (zh) * 2015-06-29 2018-03-09 乐斯福公司 未冷冻储存的预烤面包的改良剂和面包制作方法
JPWO2020145371A1 (ja) * 2019-01-10 2021-11-25 味の素株式会社 デンプン含有食品の製造方法
CN118791636A (zh) * 2024-09-12 2024-10-18 长兴趣酶生物科技有限公司 一种新型高支链环状糊精及其制备工艺、应用和产品

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4812445A (en) * 1987-02-06 1989-03-14 National Starch And Chemical Corporation Starch based encapsulation process
WO1995017815A1 (fr) * 1993-12-27 1995-07-06 The University Of Kansas Center For Research, Inc. Agent biologiquement actif encapsule dans des matrices biodegradables amidon/polymere
US5599569A (en) * 1995-03-28 1997-02-04 National Starch And Chemical Investment Holding Corporation Use of amylase-treated low-viscosity starch in foods
US5607708A (en) * 1992-12-14 1997-03-04 Hunt-Wesson, Inc. Encapsulated volatile flavoring materials
WO1998018610A1 (fr) * 1996-10-28 1998-05-07 Lengerich Bernhard H Van Inclusion et encapsulation de particules a liberation controlee
WO1998032336A2 (fr) * 1997-01-22 1998-07-30 Kerry Ingredients (Uk) Limited Agents de conditionnement de pate a pain, a base d'enzymes
WO2003015528A1 (fr) * 2001-08-14 2003-02-27 Cerestar Holding B.V. Procede de fabrication d'une composition huile-amidon et produit obtenu
EP1900283A2 (fr) * 1998-03-23 2008-03-19 General Mills, Inc. Encapsulation de composés dans des produits comestibles

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4812445A (en) * 1987-02-06 1989-03-14 National Starch And Chemical Corporation Starch based encapsulation process
US5607708A (en) * 1992-12-14 1997-03-04 Hunt-Wesson, Inc. Encapsulated volatile flavoring materials
WO1995017815A1 (fr) * 1993-12-27 1995-07-06 The University Of Kansas Center For Research, Inc. Agent biologiquement actif encapsule dans des matrices biodegradables amidon/polymere
US5599569A (en) * 1995-03-28 1997-02-04 National Starch And Chemical Investment Holding Corporation Use of amylase-treated low-viscosity starch in foods
WO1998018610A1 (fr) * 1996-10-28 1998-05-07 Lengerich Bernhard H Van Inclusion et encapsulation de particules a liberation controlee
WO1998032336A2 (fr) * 1997-01-22 1998-07-30 Kerry Ingredients (Uk) Limited Agents de conditionnement de pate a pain, a base d'enzymes
EP1900283A2 (fr) * 1998-03-23 2008-03-19 General Mills, Inc. Encapsulation de composés dans des produits comestibles
WO2003015528A1 (fr) * 2001-08-14 2003-02-27 Cerestar Holding B.V. Procede de fabrication d'une composition huile-amidon et produit obtenu

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2474838A (en) * 2009-10-27 2011-05-04 Nestec Sa Wafer and process for producing a wafer
CN107787185A (zh) * 2015-06-29 2018-03-09 乐斯福公司 未冷冻储存的预烤面包的改良剂和面包制作方法
CN107787185B (zh) * 2015-06-29 2022-01-28 乐斯福公司 未冷冻储存的预烤面包的改良剂和面包制作方法
JPWO2020145371A1 (ja) * 2019-01-10 2021-11-25 味の素株式会社 デンプン含有食品の製造方法
JP7524765B2 (ja) 2019-01-10 2024-07-30 味の素株式会社 デンプン含有食品の製造方法
CN118791636A (zh) * 2024-09-12 2024-10-18 长兴趣酶生物科技有限公司 一种新型高支链环状糊精及其制备工艺、应用和产品

Similar Documents

Publication Publication Date Title
EP1108360A1 (fr) Méthode pour ameliorer la qualité de la pâte et du pain
CN104220593B (zh) α-淀粉酶
AU2014222655A1 (en) Combination of an aplha-amylase and a G4-forming amylase
MX2012009835A (es) Uso de una mezcla enzimatica anti-rancidez en la preparacion de pan horneado.
JP2019505223A (ja) ベーキングリパーゼ
CA2444960A1 (fr) Procede servant a ameliorer la qualite d'une pate et d'un pain
JP2013503612A (ja) Ｓｓｌ代替物としてのベーキング酵素組成物
WO2010029151A1 (fr) Systèmes de distribution d’ingrédient d’aliment et de boisson
WO2012130969A1 (fr) Procédé de production d'un produit de boulangerie-pâtisserie
GB2358784A (en) Dough improving enzyme
Fallahi et al. Depolymerizating enzymes in human food: bakery, dairy products, and drinks
US10390538B2 (en) Process for preparing a baked product with anti-staling amylase and peptidase
Williams et al. Functional ingredients
EP1519653A1 (fr) Traitement d'une pate avec une lipoxygenase et une enzyme lipolytique
CN102803455B (zh) 酸性磷脂酶的克隆、表达及应用
JP7286959B2 (ja) 酵素を用いた澱粉含有食品の製造方法
US20210329951A1 (en) Method for manufacturing starch-containing food
Cauvain Functional ingredients
JP7489923B2 (ja) ベーキングに使用するための固形酵素物品
US20050196488A1 (en) Dough conditioner
Nguyen et al. Fungal biomolecules for the food industry
Sproessler Milling and baking
WO2019188903A1 (fr) Composition enzymatique
Ghoshal Recycling Nutraceuticals from Agro-Industrial Residues
US20250386829A1 (en) Solid Enzymatic Article For Use In Baking

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09782920

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09782920

Country of ref document: EP

Kind code of ref document: A1