WO2021218995A1 - 一种酶法减少烘焙产品中油脂使用量的方法 - Google Patents
一种酶法减少烘焙产品中油脂使用量的方法 Download PDFInfo
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- WO2021218995A1 WO2021218995A1 PCT/CN2021/090509 CN2021090509W WO2021218995A1 WO 2021218995 A1 WO2021218995 A1 WO 2021218995A1 CN 2021090509 W CN2021090509 W CN 2021090509W WO 2021218995 A1 WO2021218995 A1 WO 2021218995A1
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- dough
- edible
- fat
- amylase
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Classifications
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
Definitions
- the present invention relates to a method for preparing a baked product, and more specifically, to a method for enzymatically reducing the amount of fat in the baked product without reducing or substantially reducing the quality of the baked product.
- bakery industry has shown a trend of rapid development since the end of the 20th century. With the increase in residents’ acceptance of Western food and changes in consumption concepts, food consumption has further shown a trend of diversification, which will continue to drive the total consumption of bakery products. Continued growth. Due to differences in living habits and tastes, bread in European and American countries is usually light. Such bread can be used as a staple food or eaten early. It will not eat a lot of sugar and oil because it is a staple food. In contrast, Chinese bread is fragrant. It is sweet and has a relatively high fat content.
- the fat content of different breads varies greatly, ranging from a few percent to tens of percent.
- the fat content of shortbreads such as shortbread pie and mille bread is very high.
- the fat content of toast bread is very high. Not low.
- the addition of fat makes the bread sweeter and softer, the cost of fat is very high. It increases the calories and price of the bread, and the excessively high fat content is not conducive to cardiovascular health and weight control, reducing the amount of oil contained in the noodles or becoming China
- maltose alpha-amylase can decompose amylopectin in flour to produce small molecular weight dextrin, prevent the interaction between starch and gluten and cause starch aging and retrogradation, thereby keeping baked products from being hard. Therefore, the shelf life is prolonged.
- the inventor of the present application has discovered that when preparing baked products with high oil content such as toast, by adding an effective amount of maltose alpha-amylase to the dough, the desired edible oil can be prepared. The amount is significantly reduced, and the quality of the baked product made is not worse or substantially worse than the technical solution that does not use the enzyme and does not reduce the amount of edible fats and oils.
- the present invention relates to a method for preparing a baked product from dough, which includes the steps of incorporating at least one maltose alpha-amylase into the dough and controlling the amount of edible fat added to the dough, and the baked product is made by baking ,
- the amount of edible oil used in the dough can be reduced by at least 10% by weight compared to the amount of edible oil used in the dough under the same conditions but without the enzyme treatment Proportion.
- the content of the edible oil and fat relative to the baked product by weight is at least 1% (w/w), for example, at least 2% (w/w), preferably At least 3% (w/w).
- the baked product here is, for example, a "low-oil baked product", which means that the baked product prepared by the present invention has a lower fat content than the process of the present invention is not used.
- the present invention also relates to a method for reducing the amount of edible fats and oils in baked products prepared from dough, which includes the step of incorporating at least one maltose alpha-amylase and edible fats into the dough, and the baked products are made by baking, wherein Due to the addition of maltose alpha-amylase, the amount of edible oil used in the dough can be reduced by at least 10% by weight compared to the amount of edible oil used under the same other conditions but without the enzyme treatment.
- the content of the edible oil and fat relative to the baked product is at least 1% (w/w), for example, at least 2% (w/w), preferably at least 3% (w/w).
- the bakery products here are, for example, "high-oil bakery products”.
- the "high-oil bakery products” means that the oil content in this type of bakery products is relatively high compared to other bakery products with light taste, so it is worthwhile
- the process of the present invention is used to reduce the amount of grease in it.
- the present invention also relates to a method for preparing a baked product from the dough, which includes the step of incorporating cellulase, at least one maltose alpha-amylase and edible fats and oils into the dough, and the baked product is made by baking.
- the content of the edible oil and fat relative to the baked product is at least 1% (w/w) by weight, such as at least 2% (w/w), preferably At least 3% (w/w).
- the amount of edible fats and oils used in the dough is the same as that of other conditions but without the addition of maltose alpha-amylase.
- the amount of edible fats and oils used during enzyme treatment is reduced by at least 15%, at least 20%, preferably at least 25%, at least 30%, at least 35%, or more preferably at least 40% by weight.
- the dough further contains cellulase and/or phospholipase.
- the dough further contains the following composition: flour, edible salt and edible sugar, and preferably may also contain edible flavor, yeast and/or vitamin C.
- the baked product made is on the 4th day, or Take the 7th day or the 14th day as an example, the product hardness value is lower and/or the product elasticity value is higher.
- the sensory evaluation of the baked product is not worse than that when the enzyme is not added to the dough and the amount of edible fat is not reduced. There is no substantial deterioration.
- the sensory evaluation is a comprehensive evaluation of softness to the touch, crumb structure, softness of the mouthfeel, and mouthfeel moistness, and more preferably, the sensory evaluation It further includes the evaluation of olfactory aroma and taste aroma.
- the sensory evaluation is a comprehensive evaluation of the softness of the mouthfeel, the moistness of the mouthfeel, and the mouthfeel of the cake.
- the sensory evaluation further includes the cake Evaluation of cohesiveness.
- the dough comprises flour selected from the group consisting of wheat, barley, rye, oats, corn, sorghum, rice, millet, and any mixtures thereof.
- the present invention also relates to the use of maltose alpha-amylase or a combination of maltose alpha-amylase and cellulase to reduce the amount of edible fats and oils when preparing baked products with a shelf life of at least 4 days from dough.
- the process of the present invention can be used for any kind of baked product prepared from dough, whether it is soft or crisp in nature, whether it is white, light or dark type.
- the content of the edible oil and fat relative to the baked product is at least 1% (w/w) or at least 2% (w/w), preferably at least 3% (w /w), or at least 4% (w/w) relative to the baked product, or at least 5% (w/w) relative to the baked product, or at least 6% (w/w) relative to the baked product .
- a typical example of the baked product is bread, such as soft bread, preferably buns, toasts, French buns, milk stick breads, and the like.
- examples of baked products may also be crisp breads, such as croissants and shredded breads.
- a typical example of a baked product is a cake, such as a sponge cake or a chiffon cake.
- examples of baked products may also be Chinese snacks with high oil content such as moon cakes.
- the use of edible fats and oils in the dough can be reduced by at least 15%, such as at least 20%, preferably at least 25%, at least 30%, at least 35%, or more preferably at least 40% .
- the amount of edible oil used in the preparation of toast bread on the market generally accounts for about 10% by weight of the amount of flour used.
- the amount of edible oil used can be reduced to about 6% by weight of the amount of flour used, that is to say, the amount of edible oil used in the dough can be reduced by 40%, but if only It is also completely feasible to reduce the amount of grease used by about 25%.
- the amount of edible oil used in the preparation of the existing commercially available toast bread generally accounts for about 25% by weight of the amount of flour used.
- the amount of edible oil used in the dough can be reduced by at least 15% by weight compared to the amount of edible oil used under the same conditions but without the enzyme treatment. %, for example at least 20%, preferably at least 25%, at least 30%, at least 35%, or more preferably at least 40%.
- the present invention is compared with the case where the enzyme composition of maltose amylase or maltose alpha-amylase and cellulase is not added to the dough under the same conditions as other conditions, and the amount of edible fats and oils used is not reduced.
- the preparation is The sensory evaluation of the finished bakery product has not deteriorated or has not substantially deteriorated.
- the sensory evaluation is a comprehensive evaluation of softness to the touch, crumb structure, softness of the mouthfeel, and mouthfeel moistness. More preferably, the sensory evaluation also includes the evaluation of olfactory aroma and taste aroma. Evaluation.
- the finished baked product has a shelf life of at least 4 days, or at least 7 days, or at least 14 days.
- the baked product prepared by the present invention has an improved shelf life, and the shelf life is at least 4 days, 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, 11 days after baking. 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, 20 days, or 21 days.
- the shelf life can be measured as follows: a baked product prepared using the process of the present invention, and compared with a control baked product (that is, when other conditions are the same but the enzyme is not added to the dough, and the amount of edible fat is not reduced). Use a texture analyzer to measure the hardness of the baked product and compare it with a control baked product stored under the same conditions. Improved shelf life is defined as a baked product that is not as hard (ie softer) compared to the control as measured by a texture analyzer.
- Maltose alpha-amylase is an enzyme classified in EC 3.2.1.133.
- the enzyme activity does not require the non-reducing end of the substrate.
- the main enzyme activity leads to the degradation of amylopectin and amylose into maltose or longer Maltodextrin, which can hydrolyze amylose and amylopectin into ⁇ -configuration maltose, and also hydrolyze maltotriose and cyclodextrin.
- the maltose alpha-amylase is selected from the following group:
- a polypeptide comprising the amino acid sequence shown in SEQ ID NO: 1, SEQ ID NO: 2 and/or SEQ ID NO: 3 or SEQ ID NO: 1, SEQ ID NO: 2 and/or SEQ ID NO : Composition of the amino acid sequence shown in 3;
- polypeptide which is a polypeptide derived from (a) by substituting, deleting or adding one or several amino acids to the amino acid sequence in (a);
- polypeptide which has at least 80% sequence identity with the amino acid sequence shown in SEQ ID NO: 1, SEQ ID NO: 2 or SEQ ID NO: 3.
- the maltose alpha-amylase enzyme provided by the present invention is a polypeptide comprising the amino acid sequence shown in SEQ ID NO. 1, SEQ ID NO: 2 or SEQ ID NO: 3, and a modified polypeptide thereof Or its homologous polypeptide.
- a polypeptide comprising the amino acid sequence shown in SEQ ID NO: 1, SEQ ID NO: 2 or SEQ ID NO: 3 includes, for example, a polypeptide consisting of SEQ ID NO: 1, SEQ ID NO: A polypeptide composed of the amino acid sequence shown in SEQ ID NO: 2 or SEQ ID NO: 3, and a polypeptide composed of a signal peptide sequence added to the amino acid sequence shown in SEQ ID NO: 1, SEQ ID NO: 2 or SEQ ID NO: 3 , And a polypeptide composed of an amino acid sequence obtained by adding appropriate marker sequences to the N-terminus and/or C-terminus of the amino acid sequence shown in SEQ ID NO: 1, SEQ ID NO: 2 or SEQ ID NO: 3.
- modified polypeptide in the present invention refers to the deletion, substitution, insertion or addition of one or several amino acids in the amino acid sequence shown in SEQ ID NO: 1, SEQ ID NO: 2 or SEQ ID NO: 3.
- the obtained amino acid sequence and a protein with maltose alpha-amylase activity refers to the deletion, substitution, insertion or addition of one or several amino acids in the amino acid sequence shown in SEQ ID NO: 1, SEQ ID NO: 2 or SEQ ID NO: 3.
- the amino acid modification in the modified polypeptide or its homologous polypeptide is a "conservative modification".
- “conservative substitution” refers to the substitution of one or more amino acid residues with other amino acids that are chemically similar under conditions that do not substantially change the activity of the protein. Examples include the case where a certain hydrophobic residue is substituted with another hydrophobic residue, and the case where a certain polar residue is substituted with another polar residue having the same charge.
- non-polar (hydrophobic) amino acids include alanine, valine, isoleucine, leucine, proline, tryptophan, phenylalanine, methionine, etc.
- polar (neutral) amino acids include glycine, serine, threonine, tyrosine, glutamic acid, asparagine, and cysteine.
- positively charged (basic) amino acids include arginine, histidine, and lysine.
- negatively charged (acidic) amino acids include aspartic acid, glutamic acid, and the like.
- the maltose alpha-amylase according to the present invention differs from the amino acids of SEQ ID NO: 1, SEQ ID NO: 2 or SEQ ID NO: 3 by no more than 10 amino acids, such as 1, 2, 3, 4, and 5. , 6, 7, 8, 9, or 10.
- the "homologous polypeptide” in the present invention refers to the amino acid sequence that contains at least 80%, at least 85%, at least 90%, or at least the amino acid sequence represented by SEQ ID NO: 1, SEQ ID NO: 2 or SEQ ID NO: 3 91%, at least preferably 92%, at least preferably 93%, at least preferably 94%, at least preferably 95%, at least preferably 96%, at least preferably 97%, at least preferably 98%, at least preferably 99%, more preferably 100% homology (Sequence identity) amino acid sequence.
- the degree of sequence identity between two amino acid sequences uses, for example, the EMBOSS software package (EMBOSS: The European Molecular Biology Open Software Suite, Rice, etc., 2000, Trends Genet. 16: 276-277), preferably 3.0
- the Needleman-Wunsch algorithm (Needleman and Wunsch, 1970, J. Mol. Biol. 48:443-453) executed in the Needle program of version .0 or higher.
- the optional parameters used are gap open penalty 10, gap extension penalty 0.5 and EBLOSUM62 (EMBOSS version of BLOSUM62) substitution matrix.
- the polypeptide of the present invention can be natural, synthetic, semi-synthetic, or recombinantly produced.
- the polypeptide of the present invention can be produced by genetic engineering, by known peptide synthesis or by digesting the polypeptide of the present invention with an appropriate peptidase.
- the polypeptide of the present invention can be encoded by a recombinant DNA sequence in a host cell to produce a polypeptide product according to a bioengineering method, or according to solid phase synthesis or liquid phase synthesis, for example, according to Steward and Young (Steward, JM and Young, JD , Solid Phase Peptide Synthesis, 2nd Ed., Pierce Chemical Company, Rockford, I11., (1984)) was synthesized using Applied Biosystem Synthesizer or PioneerTM Peptide Synthesizer according to solid-phase chemical technology.
- the maltose alpha-amylase is derived from Bacillus, especially from Bacillus licheniformis, Bacillus stearothermophilus or Bacillus amyloliquefaciens.
- the term "derived from” means that it can be produced or expressed in the original wild-type strain or in another strain, that is, the term covers the expression of wild-type, naturally occurring proteins, as well as any recombinant or genetic engineering The expression of chemical or synthetase in the host.
- the maltose alpha-amylase can also be a maltose-producing alpha-amylase or a variant thereof as disclosed in, for example, WO 1999/043794; WO 2006/032281; or WO 2008/148845.
- Suitable commercial maltose alpha-amylases include Novamyl, OPTICAKE 50BG, Novamyl Boost and Novamyl 3D (available from Novozymes A/S).
- the "maltose alpha-amylase" added to the dough includes the maltose alpha-amylase shown in SEQ ID NO: 1, SEQ ID NO: 2, or SEQ ID NO: 3. Or a modified polypeptide, or a homologous polypeptide, or a mixture thereof.
- the "maltose alpha-amylase" added to the dough includes the maltose alpha-amylase shown in SEQ ID NO: 1, SEQ ID NO: 2 and/or SEQ ID NO: 3.
- the mixture of is, for example, a mixture comprising the maltose alpha-amylase shown in SEQ ID NO: 2 and/or SEQ ID NO: 3.
- the "maltose alpha-amylase" added to the dough contains 10-95% (w/w) of the maltose alpha-amylase shown in SEQ ID NO: 2 and 90-5% (w/w) the maltose alpha-amylase shown in SEQ ID NO: 3, preferably comprising 20-95% (w/w) of the maltose alpha-amylase shown in SEQ ID NO: 2 and 80- 5% (w/w) of the maltose alpha-amylase shown in SEQ ID NO: 3, preferably comprising 30-95% (w/w) of the maltose alpha-amylase shown in SEQ ID NO: 2 and 70-5% (w/w) of the maltose alpha-amylase shown in SEQ ID NO: 3, preferably comprising 40-95% (w/w) of the maltose alpha-amylase shown in SEQ ID NO: 2 Enzyme and 60-5% (w/w) of the malto
- the amount of maltose alpha-amylase is usually in the range of 1-1500 ppm, preferably 10-100 ppm per kilogram of flour. Calculated according to the activity of the enzyme, the added amount of malt alpha-amylase is preferably 10-1000MANU/kg flour, for example 50-500MANU/kg. In a preferred embodiment of the present invention, the enzyme activity corresponding to one ppm maltose amylase is about 2.7 MANU.
- a MANU (Maltamylase Novo Unit) can be defined as the release of 1 ⁇ mol per minute at 37°C and pH 5.0 at a substrate concentration of 10 mg maltotriose (Sigma M 8378) per milliliter of 0.1M citrate buffer The amount of enzyme required for maltose.
- cellulase as used herein should be understood as an enzyme composition or enzyme mixture comprising cellulase, in particular endoglucanase (EC 3.2.1.4).
- the cellulase used according to the present invention is an enzyme composition comprising endoglucanase (EC 3.2.1.4).
- the cellulase may include a sugar-binding module (CBM), which enhances the binding of the enzyme to the cellulose-containing fiber and increases the efficacy of the catalytically active part of the enzyme.
- CBM is defined as a contiguous amino acid sequence in a sugar-active enzyme that has independent folds with sugar-binding activity.
- CAZy Internet server or Tomme et al. (1995) in Enzymatic Degradation of Insoluble Polysaccharides (Saddler and Penner), Cellulose-binding domains: classification and properties [cellulose Binding domains: classification and characteristics]. Pages 142-163, American 25 Chemical Society [American Chemical Society No. 25], Washington.
- Endoglucanase catalyzes 1,4- ⁇ -D-glycosidic bonds in cellulose, cellulose derivatives (such as carboxymethyl cellulose and hydroxyethyl cellulose), lichen starch, and mixing The internal hydrolysis of ⁇ -1,3 glucans such as cereal ⁇ -D-glucan or xyloglucan and other plant materials containing cellulosic parts.
- the endoglucanase activity can be determined according to the procedure of Ghose, 1987, Pure and Appl. Chem. 59:257-268, for example, by using carboxymethyl cellulose (CMC) hydrolysis.
- CMC carboxymethyl cellulose
- the cellulase mixture may also include cellobiohydrolases (E.C.3.2.1.91) and/or ⁇ -glucosidases (E.C.3.2.1.21); especially cellobiohydrolases.
- Cellobiohydrolase catalyzes the hydrolysis of 1,4- ⁇ -D-glycosidic bonds in cellulose, cellooligosaccharides, or any polymer containing ⁇ -1,4-linked glucose, thereby starting from the reducing end of the chain or The non-reducing end releases cellobiose.
- cellobiohydrolases examples include CBH I and CBH II from Trichoderma reesei.
- the cellulase or cellulase mixture may be derived from a Trichoderma strain, such as a Trichoderma reesei strain; or a Humicola strain, such as a Humicola insolens strain; or a Chrysosporium strain , Preferably a Chrysosporium lucknowense strain.
- a Trichoderma strain such as a Trichoderma reesei strain
- a Humicola strain such as a Humicola insolens strain
- a Chrysosporium strain Preferably a Chrysosporium lucknowense strain.
- the enzyme composition used in the method and/or use of the present invention may be the product of expressing one or more enzymes in a suitable host cell (for example, a fermentation product).
- the cellulase composition is obtainable from (for example obtained from) Trichoderma, preferably from Trichoderma reesei.
- Trichoderma reesei An example of a commercial cellulase product produced by Trichoderma reesei is Celluclast BG TM , available from Novozymes A/S.
- Cellulase can be applied in an effective amount of addition, based on per kilogram of flour, for example, at least 0.5 ppm is added, such as in the range of 0.5-5000 ppm.
- the use amount of cellulase can be in the range of 1-10 ppm. But it can be added as needed.
- Phospholipase may have phospholipase A1, A2, B, C, D or lysophospholipase activity; it may or may not have lipase activity. It may be of animal origin, such as from pancreas, snake venom or bee venom, or it may be of microbial origin, such as from filamentous fungi, yeast or bacteria, such as Aspergillus or Fusarium, such as Aspergillus niger, Aspergillus oryzae or Fusarium oxysporum spore. The preferred lipase/phospholipase from Fusarium oxysporum is disclosed in WO 98/26057. Furthermore, the variants described in WO 00/32758 can be used.
- Suitable phospholipase compositions are LIPOPAN F TM and LIPOPAN XTRA TM (available from Novozymes) or PANAMORE GOLDEN TM and PANAMORE SPRING TM (available from DSM).
- a suitable commercial lipase preparation is, for example, LIPOPAN TM , such as LIPOPAN TM 50BG available from Novozymes.
- additional enzymes such as amylase, alpha-amylase, beta-amylase, fungal alpha-amylase, carboxypeptidase, catalase, lipolytic enzyme, galactanase, alpha-galactanase Glycosidase, ⁇ -galactosidase, glucanase, glucoamylase, glucose oxidase, lipase, oxidase, peroxidase, phytase, polyphenol oxidase, protease and/or wood Glycanase can be used together with the enzymes involved in the process according to the present invention.
- additional enzymes such as amylase, alpha-amylase, beta-amylase, fungal alpha-amylase, carboxypeptidase, catalase, lipolytic enzyme, galactanase, alpha-galactanase Glycosidase, ⁇ -galactosidase, glucan
- the present invention also relates to methods for preparing dough or baked products. These methods include incorporating an effective amount of enzyme into the dough to control or reduce the amount of edible fat used in the preparation of baked products.
- incorporación is defined herein as the addition of a material according to the present invention to the dough, to any ingredients of the dough to be made, and/or to any mixture of dough ingredients in the dough to be made.
- the baking composition of the present invention can be added in any step of dough preparation, and can be added in one, two, or more steps.
- the composition can be added to the kneaded and baked dough ingredients using methods well known in the art.
- the term "effective amount” is defined herein as being sufficient to provide a measurable effect on at least one characteristic of interest of the dough and/or baked product according to the needs of the preparation of the baked product.
- the term “dough” is defined herein as a mixture of flour and other ingredients that is hard enough to knead or roll.
- the dough of the present invention may comprise flour derived from any grain, including wheat, barley, rye, oats, corn, sorghum, rice, millet, and any mixtures thereof.
- the dough also contains the following composition: flour, yeast, edible salt, edible sugar, vitamin C and/or edible flavor.
- the baked product can be made in an appropriate amount although there is no change or substantial change in the softness of the touch, crumb structure, softness of the mouthfeel and mouthfeel moistness.
- margarine may contain edible flavors, the reduction in the amount of these flavors and edible fats and oils may have a certain impact on the odor, especially the odor after storage.
- an appropriate amount can be used Add flavors to make up for it.
- the dough can also contain other dough ingredients, such as protein, such as milk powder, gluten, and soy; eggs (whole eggs, egg yolks, or whites); oxidants, such as ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide (ADA) or peroxide Ammonium sulfate; amino acids, such as L-cysteine; starch; and/or salts, such as sodium chloride, calcium acetate, sodium sulfate, calcium propionate, or calcium sulfate.
- protein such as milk powder, gluten, and soy
- eggs whole eggs, egg yolks, or whites
- oxidants such as ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide (ADA) or peroxide
- Ammonium sulfate such as ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide (ADA) or peroxide
- Ammonium sulfate such as ascorbic acid, potassium bromate
- the starch may be wheat starch, corn starch, maize starch, tapioca starch, cassava starch, potato starch; and/or sugar, such as sucrose, cane sugar, lactose or high fructose Corn syrup.
- the edible fats and oils are, for example, natural fats or reprocessed fats, where the natural fats are, for example, vegetable fats and animal fats, such as vegetable oil or butter, the vegetable oils are, for example, rapeseed oil or soybean oil, and the reprocessed fats are, for example, Margarine, shortening, non-dairy cream, etc.
- an emulsifier is not required; for some applications, an emulsifier may be required.
- the emulsifier suitable for the present invention is preferably an emulsifier selected from the group consisting of: monoglyceride diacetyl tartrate (DATEM), sodium stearoyl lactylate (SSL), calcium stearoyl lactate (CSL), ethoxylate Alkylated monoglycerides and diglycerides (EMG), distilled monoglycerides (DMG), polysorbate (PS), and succinylated monoglycerides (SMG).
- DATEM monoglyceride diacetyl tartrate
- SSL sodium stearoyl lactylate
- CSL calcium stearoyl lactate
- EMG ethoxylate Alkylated monoglycerides and diglycerides
- EMG distilled monoglycerides
- PS polysorbate
- the dough of the present invention can be fresh, frozen or partially baked (pre-baked).
- the dough of the present invention is usually a dough that has been fermented or a dough that will undergo fermentation.
- the dough can be fermented in various ways, for example by adding a chemical leavening agent (such as sodium bicarbonate) or by adding a leavening agent (leavened dough), but preferably by adding a suitable yeast culture such as Saccharomyces cerevisiae (baker's yeast)
- a suitable yeast culture such as Saccharomyces cerevisiae (baker's yeast)
- a culture such as a commercially available strain of Saccharomyces cerevisiae, is used to ferment the dough.
- the present invention also relates to a baking fat for baking, which comprises edible fat, cellulase and at least one maltose alpha-amylase, preferably the fat also contains emulsifier and/or antioxidant.
- a baking fat for baking which comprises edible fat, cellulase and at least one maltose alpha-amylase, preferably the fat also contains emulsifier and/or antioxidant.
- the preparation process is the same as other conditions but not when the baking fat is added with the enzyme.
- the amount of edible fat used in the edible fat can be reduced by at least 10% by weight.
- the content of the edible fat relative to the baked product is at least 1% (w/w ), for example, at least 2% (w/w), preferably at least 3% (w/w).
- the edible fat contained in the fat used for baking is vegetable oil, for example, rapeseed oil, soybean oil, tallow, butter, coconut oil or palm kernel oil.
- the emulsifier is at least one of mono- and di-fatty acid glycerides, Span 60, polyglycerides, sucrose esters, and sodium stearoyl lactylate.
- the present invention is particularly useful for preparing dough and baked products in an industrialized process, wherein the dough used for preparing baked products is mechanically prepared using automated or semi-automated equipment.
- the process of preparing bread usually involves the following sequential steps: making dough (and an optional proofing step), pressing or dividing the dough, shaping or rolling, and proofing, these steps are well known in the art.
- Example 1 Application of enzymes in reducing oil on toast
- Toast bread is prepared by a direct dough fermentation process. All raw materials used are food grade. Among them, fungal amylase is Fungamyl 2500SG, xylanase is Pentopan Mono BG, glucose oxidase is Gluzyme Mono 10000BG, and cellulase is Celluclast BG is a commercial product of Novozymes, maltoamylase (a combination of SEQ ID NO: 2 and SEQ ID NO: 3), which is derived from Bacillus stearothermophilus.
- the ingredient list in Table 1 and the test plan in Table 2 weigh the flour, edible salt, sucrose, yeast, calcium propionate, SSL, CSL, DMG into the noodle tank (vertical mixer, DIOSNA brand) Add enzymes, water and milk flavor, stir, and adjust the water temperature to keep the temperature of the mixed dough at 23°C. After adding margarine, continue to stir until the gluten is fully expanded.
- the dough is divided into 450g/piece, the divided dough is initially formed and left for 10 minutes, and then further formed by the noodle forming machine 2 times, put into the mold, and then put into the proofing box, the proofing temperature is 35°C , The proofing humidity is 85%, proofing for 120min, the proofed dough is put into the oven for baking, the temperature of the oven (the upper fire is 185°C, the lower fire is 185°C), the baked toast is cooled and the product is made.
- Hardness measurement method use a toast slicer to cut the toast bread (each bread slice is 1.2cm thick), and the cut bread slices are made into a set of two slices (thickness 2.4cm), use TA.XT Plus
- the texture analyzer is used to determine the unit of gram. The higher the hardness value, the lower the softness of the bread and the worse the quality.
- Method for measuring elasticity cut the toast with a toast slicer (each slice of bread has a thickness of 1.2 cm). Two slices of bread after cutting are made into a group (thickness of 2.4cm), and the measurement is carried out with the TA.XT Plus texture analyzer, with% as the unit. The higher the elasticity value, the better the quality of the bread.
- the total sensory evaluation of each batch of bread 24 hours after it was made was that the average value of batch A was 5.0 points, the average value of batch B was 4.8 points, and the average value of batch B was 4.8 points.
- the average value of C is 5.2 points, and the average value of batch D is 5.3 points;
- the sensory evaluation of each batch of bread made at 336 hours (that is, the 14th day) after preparation is the average of batch A
- the value is 5.0 points
- the average value of batch B is 4.2 points
- the average value of batch C is 5.4 points
- the average value of batch D is 5.6 points.
- the quality of the bread prepared by batch C on the 14th day was better than that of the bread prepared by batch A on the 7th day, and the texture of the bread prepared by batch D on the 14th day was significantly better than that of the batch.
- Toast bread is prepared by direct dough fermentation process. All raw materials used are food grade. Among them, fungal amylase is Fungamyl 2500SG, xylanase is Pentopan Mono BG, glucose oxidase is Gluzyme Mono 10000BG, and cellulase is Celluclast BG is a commercial product of Novozymes. Maltose amylase (SEQ ID NO: 1 or SEQ ID NO: 2) is derived from Bacillus stearothermophilus.
- the ingredient list in Table 4 and the test plan in Table 5 weigh the flour, edible salt, sucrose, yeast, calcium propionate, SSL, CSL, DMG into the noodle tank (vertical mixer, DIOSNA brand) ), add enzymes, water and milk flavors, stir, and adjust the water temperature to keep the temperature of the mixed dough at 23°C. After adding margarine, continue to stir until the gluten is fully expanded. Leave the beaten dough for 10 minutes. Then divide the dough into 450g/piece. The divided dough is preliminarily formed and allowed to stand for 10 minutes.
- the proofing temperature is 35 °C, proofing humidity 85%, proofing for 120min, put the proofed dough into the oven for baking, the oven temperature (up to 185°C, down to 185°C), and the baked toast will be cooled to make the product.
- the bread made by adding maltogenic amylase to the dough is on the 1st and 14th days Both show excellent softness and elasticity.
- the sensory evaluation of the made bread is better, and there is a certain synergistic effect between maltogenic amylase and cellulase. .
- the 14-day evaluation is sufficient for short-term breads such as toast bread.
- the addition of maltogenic amylase to the dough can ensure that the overall evaluation of the key indicators of the toast bread does not deteriorate or change substantially. In the case of poor or even improved conditions, the amount of edible fats and oils used during preparation is greatly reduced.
- Example 3 Application of enzymes in reducing oil in French bread
- Toast bread is prepared by a direct dough fermentation process. All raw materials used are food grade. Among them, fungal amylase is Fungamyl 2500SG, xylanase is Pentopan Mono BG, glucose oxidase is Gluzyme Mono 10000BG, and cellulase is Celluclast BG is a commercial product of Novozymes, maltoamylase (a combination of SEQ ID NO: 2 and SEQ ID NO: 3), which is derived from Bacillus stearothermophilus.
- ingredient table 8 weigh the flour, edible salt, sucrose, yeast, CSL and sodium dehydroacetate into the noodle tank (vertical mixer, DIOSNA brand), mix well, add eggs, Stir the syrup, water and enzymes, add shortening, beat the noodles until the gluten expands, and keep the temperature of the dough at 23°C.
- noodle tank vertical mixer, DIOSNA brand
- Roll the noodles divide the noodles into 25g pieces, put them in the mold, and put them in the proofing box, proofing temperature 35°C, proofing humidity 85%, proofing for 90 minutes, and then put the proofed dough into the oven for baking , Oven temperature (up to 200°C, down to 155°C), baking time 10min.
- the baked French bread is packaged after cooling.
- the batches of French bread are made 24 hours (i.e. day 1), 72 hours (day 3), 336 hours (day 14), 504 hours (day 21), and 672 hours ( Sensory evaluation on day 28):
- the sponge cake is prepared by the whole egg beaten process, and all the raw materials used are food grade.
- the oil reducing enzyme used is a combination of cellulase and maltose amylase
- the cellulase is Celluclast BG, which is a commercial product of Novozymes
- the maltose amylase SEQ ID NO: 2 and SEQ ID NO: 3
- Baking percentage% (based on batter) Flour (Queen Low Gluten Flour) 25 Eggs (purchased from Deqingyuan) 28 Sugar powder 27 Vegetable oil (purchased from Arowana) 6 or 11 water 5 Whole milk powder (purchased from Nestle) 1 cooking salt 0.3 Baking powder (purchased from Puratos) 0.3 Calcium Propionate (Medaner) 0.4 Oil reducing enzyme 200ppm
- Hardness measurement method cut the surface of the cake flat (the height of each cake is 45cm), and use the TA.XT Plus texture analyzer to measure it. The unit is gram. The higher the hardness value, the lower the softness of the finished cake. The worse the quality.
- Cohesiveness measurement method The ratio of the energy (the integral of the positive peak area under the curve) of the two pressing processes in the texture test is used as the texture of the sample to test the cohesiveness. Cohesiveness reflects the taste quality of the cake. The higher the cohesion, the better the cohesion and the better the quality of the cake.
- the total sensory evaluation of each batch of cakes made at 72 hours (that is, the 3rd day) after being made is that the average value of batch A is 5 points, the average value of batch B is 3 points, and the batch The average value of C is 5 points;
- the sensory evaluation of each batch of cakes made at 168 hours (that is, the 7th day) after being made is, the average value of batch A is 5 points, and the average value of batch B
- the value is 4 points, and the average value of batch C is 5.8 points;
- the sensory evaluation of each batch of cakes made 360 hours after the preparation (that is, the 15th day) is, the average value of batch A is 5
- the average value of batch B is 4 points, and the average value of batch C is 5.3 points.
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Abstract
Description
批次 | 油脂用量 | 麦芽糖淀粉酶 | 纤维素酶 |
A | 10% | 0ppm | 0ppm |
B | 6% | 0ppm | 0ppm |
C | 6% | 60ppm | 0ppm |
D | 6% | 55ppm | 5ppm |
批次 | 第1天 | 第4天 | 第7天 | 第14天 |
A | 5.0 | 5.0 | 5.0 | 5.0 |
B | 5.1 | 5.4 | 5.5 | 5.6 |
C | 5.3 | 5.4 | 5.5 | 5.6 |
D | 5.2 | 5.2 | 5.4 | 5.3 |
批次A | 批次B | 批次C | |
第1天 | 5.0 | 4.7 | 4.9 |
第3天 | 5.0 | 4.7 | 5.0 |
第14天 | 5.0 | 4.8 | 5.1 |
第21天 | 5.0 | 4.9 | 5.1 |
第28天 | 5.0 | 4.7 | 5.3 |
配方 | 烘焙百分比%(基于面糊) |
面粉(王后低筋粉) | 25 |
鸡蛋(购自德青源) | 28 |
砂糖粉 | 27 |
植物油(购自金龙鱼) | 6或11 |
水 | 5 |
全脂奶粉(购自雀巢) | 1 |
食用盐 | 0.3 |
泡打粉(购自焙乐道) | 0.3 |
丙酸钙(蜜丹儿) | 0.4 |
减油酶 | 200ppm |
批次 | 油脂用量 | 减油酶 |
A | 11% | 0ppm |
B | 6% | 0ppm |
C | 6% | 200ppm |
Claims (17)
- 一种由面团制备烘焙产品的方法,包括将至少一种麦芽糖α-淀粉酶掺入该面团以及控制在面团中添加的可食用油脂用量的步骤,通过烘焙制成烘焙产品,其中,由于麦芽糖α-淀粉酶的添加,所述面团中可食用油脂的使用量相对于其他条件相同但未采用所述酶处理时的可食用油脂用量,按重量计可至少减少10%的比例。
- 一种减少由面团制备的烘焙产品中的可食用油脂用量的方法,包括将至少一种麦芽糖α-淀粉酶和可食用油脂掺入该面团的步骤,通过烘焙制成烘焙产品,其中,由于麦芽糖α-淀粉酶的添加,所述面团中可食用油脂的使用量相对于其他条件相同但未采用所述酶处理时的可食用油脂用量,按重量计可至少减少10%的比例。
- 一种由面团制备烘焙产品的方法,包括将纤维素酶和至少一种麦芽糖α-淀粉酶以及可食用油脂掺入该面团的步骤,通过烘焙制成烘焙产品。
- 根据上述权利要求任一项中所述的方法,该制成的烘焙产品中,所述可食用油脂的含量相对于该烘焙产品按重量计至少是1%(w/w)、至少是2%(w/w),或者至少是3%(w/w)。
- 根据上述权利要求任一项中所述的方法,由于所述酶的添加,相对于其他条件相同但未添加所述酶时,所述面团中可食用油脂的使用量,按重量计可减少的比例至少是15%、至少是20%、优选至少减少25%、至少减少30%、至少减少35%,或更优选至少减少40%。
- 根据上述权利要求任一项中所述的方法,其中,在所述面团中还进一步包含纤维素酶和/或磷脂酶。
- 根据前述权利要求中任一项所述的方法,其中所述的烘焙产品是面包,蛋糕或中式糕点,例如是软式面包或者是起酥面包,例如是土司面包、法式小面包或者小圆面包,或者例如是海绵蛋糕,或者是戚风蛋糕。
- 根据前述权利要求中任一项所述的方法,其中,所述烘焙产品具有至少4天、或至少7天、或至少14天的货架期,或者,与其他条件相同但未在面团添加所述酶、也没有减少可食用油脂使用量时相比,其制成的烘焙产品,以第4天、或第7天、或第14天为例,其产品硬度值更低和/或其产品弹性值更高。
- 根据前述权利要求中任一项所述的方法,其中,在所述面团中,相对于每一千克面粉,麦芽糖淀粉酶的添加用量是是10-1000MANU,优选是50-500MANU。
- 根据前述权利要求中任一项所述的方法,其中,所述的可食用油脂是黄油、人造黄油、植物油、人造奶油和/或起酥油。
- 根据前述权利要求中任一项所述的方法,其中,在所述面团中还含有以下组成的组:面粉、食用盐和食用糖,优选还含有食用香精、酵母和/或维生素C。
- 根据前述权利要求中任一项所述的方法,其中,与其他条件相同但未在面团添加所述酶、也没有减少可食用油脂使用量时相比,其制成的烘焙产品的感官评价没有变差或者没有实质性变差。
- 根据前述权利要求中任一项所述的方法,其中,对面包来说,所述感官评价是触感柔软度、面包瓤结构、、口感柔软度和口感湿润度的综合评价,优选的是,所述感官评价还含对嗅觉香气和味觉香味的评价。
- 根据前述权利要求中任一项所述的方法,其中,对蛋糕来说,所述感官评价是对蛋糕的口感柔软度、口感湿润度和化口性的综合评价,优选的是,所述感官评价还含有对蛋糕的粘聚性的评价。
- 麦芽糖α-淀粉酶和/或麦芽糖α-淀粉酶和纤维素酶的组合在由面团制备具有至少4天货架期的烘焙产品时减少可食用油脂用量中的用途,包括将所述酶和和可食用油脂掺入该面团和通过烘焙制成烘焙产品的步骤,其中,由于所述酶的添加,与其他条件相同但未在面团添加所述酶时相比,制备过程中可食用油脂的使用量按重量计可减少至少10%的比例,优选的是,在该制成的烘焙产品中,所述可食用油脂的含量相对于烘焙产品至少是1%(w/w)、例如是至少2%(w/w),优选是至少是3%(w/w)。
- 一种烘焙油脂,其包括可食用油脂、纤维素酶和至少一种麦芽糖α-淀粉酶,优选该油脂还含有乳化剂和/或抗氧化剂。
- 权利要求16所述的烘焙油脂,其中,当使用该烘焙油脂由面团制备烘焙产品时,由于所述纤维素酶和至少一种麦芽糖α-淀粉酶的添加,与其他条件相同但未在该烘焙油脂添加所述酶时相比,制备过程中可食用油脂的使用量按重量计可减少至少10%的比例,优选的是,在该制成的烘焙产品中, 所述可食用油脂的含量相对于烘焙产品至少是1%(w/w)、例如是至少2%(w/w),优选是至少是3%(w/w)。
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EP21797394.0A EP4144220A4 (en) | 2020-04-29 | 2021-04-28 | ENZYMATIC PROCESS FOR REDUCING THE AMOUNT OF FAT AND OIL USE IN A BAKERY PRODUCT |
AU2021264896A AU2021264896A1 (en) | 2020-04-29 | 2021-04-28 | Enzymatic method for reducing usage amount of fat and oil in bakery product |
US17/996,835 US20230320367A1 (en) | 2020-04-29 | 2021-04-28 | Enzymatic Method for Reducing Usage Amount of Fat and Oil in Bakery Product |
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AU2021264896A1 (en) | 2022-10-27 |
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