DE102007011515A1 - Treatment of diverse grain flours, to break down proteins causing celiac disease reaction, adds enzymes extracted from bran to flour product - Google Patents

Abstract

A predetermined quantity of grain is germinated. After a set interval, germination is arrested and the grain is processed to bran. A solvent is used to extract enzymes from the bran. The extract is added to the flour. Wheat, spelt, rye, barley, oats, and maize are brought to germination. The grain is subjected to softening and germination in a damp environment. Germination is stopped by kiln-drying and/or freeze-drying. Liquid nitrogen is added before freeze drying. The germinated grain is size-reduced; it is ground to flour and bran. The germinated grain is ground to a grain size of 0.2 mm. The bran is dissolved in an acetate and hydrochloric acid buffer, and filtered. The filtrate is concentrated by evaporation to a dry extract. The flour to be treated is a wheat flour. It is incubated for a set interval of 5-25 minutes with the dried extract. Incubation takes place at 36-38[deg]C. It is effected in a solution.

Description

The The present invention relates to a method for the treatment of Milled cereal products for the removal of celiac acreage Protein, especially gluten. Celiac disease, occasionally too as gluten intolerance or Heubner-Herter disease is a chronic disease of the small bowel mucosa in humans due to hypersensitivity to gluten. The incompatibility lasts for life and is partly genetically determined. A causal treatment of this disease is not known.

Out WO 03/068170 a method for reducing the celiac-reactive gluten in foods is known. For this purpose called Enzyme enzymes are used, which are found, inter alia, in germinated wheat, barley and rye. It is proposed to identify the genes responsible for the production of the enzymes and to use them in bacteria or fungi as hosts for propagation.

From the Journal of Cereal Science, 44 (2006), 368-371, Rapid Communication, "Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases fron genninating cereals" by G. Hartmann et al. It is known that proteases from germinated wheat, barley and rye have the ability to degrade proteins that are toxic to celiac disease patients. In a series of comparative experiments, wheat, rye and barley grains germinated for a period of up to seven days and were then freeze-dried and ground into a white flour fraction and a tray fraction. The proteins were fractionated into saline-soluble albumins and globulins, alcohol-soluble prolamins and insoluble glutenins. The quantitative analysis of the results showed that after a period of two and a half days a clear degradation of the glutenins and after four days of the prolamins was found. As a comparison test, the proteases obtained were added to a specially composed protein mixture.

Out DE 198 03 070 C1 a method for the production of enzymes and enzyme complexes is known. In this method, plant seeds are subjected to a soft and germination process in an aqueous environment, to which liposomes or niosomes are added to the aqueous environment.

Of the Invention has for its object to provide a method which allows the celiac-reactive in milled cereal products Proteins for people with a gluten intolerance harmless.

According to the invention the object by a method having the features of claim 1 solved. Advantageous embodiments form the objects the dependent claims.

The inventive method is used for treatment from milled cereal products to celiac-reactive proteins to break down into these. In a first step, a predetermined Amount of grain germinated. The germination will after one stopped for a predetermined period of time and the grain becomes bran processed. Out of the bran are using a solvent Enzymes extracted. The extract becomes the milled cereal product to be treated added in solution. The invention is based on the knowledge that the relevant enzymes are from the bran of the sprouted crop extract. Surprisingly, the extract from the thus obtained bran suitable for the treatment of milled cereal products to be used. This step makes it possible also for technical applications the celiac-reactive To degrade proteins in a milled cereal product. In a preferred Embodiment is wheat that is germinated, wheat, Spelled, rye, barley, oats and / or corn. Also one Mixture of different cereals can germinate become. The grain is preferably in an aqueous Environment exposed to a soft and germination process. The once recorded Germination occurs at a predetermined time, for example Darren or shock freezing with liquid nitrogen and subsequent freeze-drying finished. The Darren will especially at low temperature.

Around the bran intended for extraction becomes the freeze-dried Crushed grain and ground to flour and bran. It has proved to be advantageous, the sprouted grain until to a grain size of about 0.1 to 0.3 mm, preferably 0.2 mm to grind. The bran thus obtained becomes dissolved in a buffer of acetate and hydrochloric acid. The supernatant is filtered off. The filtrate becomes one Concentrated dry extract.

The According to the invention obtained dry extract is added to the milled cereal product to be treated. Surprised Here, the effect of the extracted enzymes is also direct occurs with the milled cereal product. In the to be treated Milled cereal product is preferably wheat flour.

Particularly preferred for the action of the dry extract, it has been found to incubate this for a predetermined period of time with the milled cereal product. In this case, an incubation period of 5 to 25 minutes has proven particularly useful, with an incubation temperature of 32 ° C. achieved a particularly good effect up to 40 ° C. The incubation of the dry extract with the milled cereal product takes place here in a solution.

The treatment according to the invention is explained in more detail below using an example. In a first part of the process wheat is germinated. This process is also used as malting for example for breweries and distilleries. The malting process is a two-step process and consists of the germination phase, in which the so-called green malt is produced. For the process according to the invention, the green malt prepared according to the process known per se can be used. Alternatively, it is also possible for the germination process on the DE 198 03 070 C1 known process.

Out the germinated grain becomes, for example, after a predetermined time of seven days of germination by Darren and shock freezing with liquid nitrogen and subsequent freeze-drying interrupted. The dried material is crushed and added to flour and Milled bran at a grain size of 0.2 mm. The thus obtained bran from wheat green malt forms the starting material for the subsequent process.

50 kg of shell parts are in the form of bran at a moisture content from 10% to 30% with 0.5 kg of ammonium acetate buffer mixed intensively. Of the Ammonium acetate buffer is adjusted to a pH of 3.6 to 6.0. After the intensive mixing takes place. a separation of the supernatant liquid by means of centrifuge and / or pressing. The extract thus obtained becomes either directly as a liquid or dried as a powder further processed. Should not be enough liquid be present, it is a repeated wash with dilute Ammonium acetate buffer. Below are 100 kg flour type 550 with a dough yield of 200 and 1.0 kg buffer solution for ten minutes to five hours, preferably for two hours, stirred together. The stirring time depends on the enzyme concentration in the buffer solution from. The stirring takes place in a container with stirrer at a temperature of 20 ° to 45 ° C, preferably at a temperature of 37 ° C. The one with the stirring Resulting liquid pulp is subsequently to extrudates processed.

in the Extruder is a temperature increase to a temperature range from 100 ° C to 200 ° C, depending on the intended use the corresponding extrusion. For example, the porridge can be squeezed out and from this pellets are obtained, which are subsequently Post-drying again to a water content of 6% to 10%, preferably from 7%, to be dried down. The pellets are usually ground to the known grain size spectrum.

The recovered extrudate can be ground into semolina or flour. An extruded, ground flour can be found in a number of products be used.

at the preparation of the following formulations have been found to be particularly suitable proved:

Crispies for cereal bars

• 35 to 50 parts of treated wheat flour, type 550,
• 35 to 50 parts of treated rye flour, Type 1150,
• 10 to 15 parts of treated rice flour,
• 3 to 4 portions of powdered sugar,
• 1 to 3 parts of peanut oil,
• 3 to 4 parts of dry milk powder,
• 1 to 2 parts of salt.

Crispies for cereals:

• 75 to 85 parts of treated wheat flour, type 550,
• 10 to 15 parts of treated wheat starch,
• 10 to 2 parts of dextrose,
• 3 to 5 parts of malt,
• 0.5 to 2 parts of lecithin,
• 1 to 2 parts of salt.

Crispies for chocolate:

• 40 to 50 parts treated whole wheat flour,
• 20 to 30 parts of treated wheat flour, type 550,
• 5 to 10 parts of wheat starch,
• 5 to 10 parts of dry milk powder,
• 5 to 8 parts of sweet whey powder,
• 3 to 4 parts of dry milk powder,
• 1 to 3 parts of whole soy flour,
• 1 to 2 parts of salt.

Roux:

• 5 to 95 parts of treated wheat flour, as appropriate recipe,
• 25 to 50 parts vegetable fat.

Biscuit:

• 30 to 50 parts of chicken fritters,
• 20 to 40 parts of sugar,
• 0 to 40 parts treated flour,
• 0 to 40 parts of starch,
• 0 to 3 parts of dry milk products,
• 0 to 3 parts impact emulsifier,
• 0 to 2 parts of baking powder.

Sand and stir masses:

• 10 to 30 parts of animal or vegetable Fat,
• 20 to 30 parts of sugar,
• 0 to 30 parts of starch,
• 0 to 30 parts treated wheat flour,
• 10 to 30 parts of chicken fritters,
• 0 to 10 parts of dry milk products,
• 0 to 1 part baking soda.

Infant and toddler food:

• 5 to 95 parts treated wheat flour, Further Ingredients such as fat, sugar, fruits, vegetables depending on the recipe.

at the use of treated flours in the aforementioned formulations can be used for people with celiac disease foods produced, which do not pose a risk. Especially can make pastries, cereal bars and sauces and soups are made. In principle, the inventive Procedure also for cereal drinks and Seasonings are used.

Under from the point of view of the prevention of the onset of allergic reactions the treated flour can also be used in so-called prevention food be used. The prevention food offers in long-lasting Consume an effective precaution against allergic reactions, for example based on gluten.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• WO 03/068170 [0002]
• - DE 19803070 C1 [0004, 0011]

Cited non-patent literature

• - Journal of Cereal Science, 44 (2006), 368-371, Rapid Communication, "Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases fron genninating cereals" by G. Hartmann [0003]

Claims (15)

Process for the treatment of milled cereal products for the degradation of celiac protein, the following steps having: - is a predetermined amount of cereals germinated, - the germination will after one stopped for a predetermined period of time and the grain processed into bran, - out the bran are extracted with a solvent enzymes, - the Extract is in solution to the milled cereal product to be treated added. Method according to claim 1, characterized in that that wheat, spelled, rye, barley, oats and / or corn as cereals is germinated. Method according to claim 1 or 2, characterized that the grain in a watery environment a soft and Germination is suspended. Method according to one of claims 1 to 3, characterized in that the germination by Darren and / or Freeze-drying is stopped. Method according to one of claims 1 to 4 characterized in that before freeze-drying liquid Nitrogen is used. Method according to one of claims 1 to 5 characterized in that the germinated cereal crushed becomes. Method according to one of claims 1 to 6, characterized in that the germinated cereal to flour and Milled bran. Method according to claim 7, characterized that sprouted cereal up to a grain size of 0.2 mm is ground. Method according to one of claims 1 to 8 characterized in that the bran in a buffer of acetate and hydrochloric acid is dissolved and filtered. Method according to claim 9, characterized in that the filtrate is evaporated to a dry extract. Method according to one of claims 1 to 10, characterized in that the milled cereal product to be treated is a wheat meal. Method according to claim 10 or 11, characterized that the milled cereal product with the dry extract for is incubated for a predetermined period of time. Method according to claim 12, characterized in that that incubation for a period of 5 to 25 minutes he follows. Method according to claim 12 or 13, characterized that the incubation at the temperature of 32 ° C to 40 ° C, preferably at 36 ° C to 38 ° C, takes place. Method according to one of claims 10 to 14 characterized in that the incubation in a solution he follows.