HK1177112A - Hydrolyzed whole grain composition - Google Patents

Description

Hydrolyzed whole grain compositions

Technical Field

The present invention relates to hydrolyzed whole grain (whole grain) compositions. In particular, the present invention relates to a hydrolyzed whole grain composition having an optimal sugar profile and optimal organoleptic parameters such as taste and viscosity when used as a food ingredient.

Background

There is now substantial evidence, primarily from epidemiological studies, that ingestion of three servings of whole grain products per day (i.e., 48g of whole grain) is indeed associated with a reduced risk of cardiovascular disease, increased insulin sensitivity and a reduced risk of type 2 diabetes onset, reduced obesity (primarily visceral obesity) and a reduced risk of cancer of the digestive system. These health benefits of whole grains have been reported to be due to the synergistic effects of dietary fiber and other ingredients such as vitamins, minerals and bioactive phytochemicals.

Regulatory agencies in sweden, the united states and the uk have approved specific cardiac health claims based on effective scientific proof.

Food products containing dietary fiber are also becoming increasingly popular among consumers not only because of the current dietary recommendations in some countries including consumption of whole grains, but also because whole grain products are considered healthful and natural. Government agencies and expert groups have established recommendations for consumption of whole grain to encourage consumers to consume whole grain. For example, in the United states, 45-80g of whole grain is recommended to be consumed per day. However, national dietary surveys in the uk, us and china provide data indicating that whole grain consumption is 0-30g of whole grain per day.

Generally, the lack of whole grain products offered on the shelf and the poor organoleptic properties of available whole grain products are considered barriers to whole grain consumption and limit the amount of whole grain to be added to food products because the physical and organoleptic properties of the products can vary dramatically when increasing amounts of whole grain are added.

Whole grains are a recognized source of dietary fiber, phytonutrients, antioxidants, vitamins, and minerals. Whole grains and foods made from whole grains are composed of whole (entire) grain seeds according to the definition given by the American Association of Cereal Chemists (AACC). Whole grain seeds include the germ, endosperm and bran (bran). Which is commonly referred to as a grain.

Also, in recent years, consumers have become more concerned with the labeling of food products, and they desire to produce products that are as natural and healthy as possible. Accordingly, there is a need to develop ingredients for food and beverage processing processes and food and beverage products that limit the use of non-natural food additives, even when the non-natural food additives are fully understood by health or food safety agencies.

In view of the health benefits of whole grains, there is a need to provide whole grain ingredients with as complete dietary fiber as possible. To increase the whole grain content of a food or a serving of diet, it is of course possible to increase the size of a serving. But this is undesirable as it results in more calories being ingested. Another difficulty merely increasing the whole grain content of a product is that it generally affects the physical properties of the product such as taste, texture and overall appearance (organoleptic parameters) as well as its processability.

Consumers are reluctant to compromise organoleptic properties to increase their daily whole grain intake. Taste, texture and overall appearance are the organoleptic properties.

Obviously, industrial line efficiency is a mandatory requirement for the food industry. This includes the handling and processing of raw materials, the formation of products, packaging and subsequent storage in warehouses, on shelves or at home.

US 4,282,319 relates to a process for preparing hydrolysates from whole grain and the products so derived. The method comprises an enzymatic treatment with a protease and an amylase in an aqueous medium. The resulting product can be added to different types of products. US 4,282,319 describes the complete degradation of proteins present in whole grain.

US 5,686,123 discloses cereal suspensions produced by treatment with alpha-amylase and beta-amylase, both enzymes specifically producing maltose units and having no glucanase effect.

It is therefore an object of the present invention to provide a hydrolysed whole grain composition which is rich in dietary fibre and which provides a good consumer experience when used in food products, and which can be easily produced industrially at a reasonable cost without compromising organoleptic parameters.

Brief description of the invention

Accordingly, in a first aspect, the present invention relates to a hydrolyzed whole grain composition comprising:

-an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and

wherein the hydrolyzed whole grain composition has:

a glucose content of at least 0.25% by weight, such as at least 0.35%, such as at least 0.5%, and/or based on dry matter of the hydrolyzed whole grain composition

A ratio of maltose to glucose of less than 144:1, for example a ratio of less than 120:1, such as a ratio of less than 100:1, for example a ratio of less than 50:1, such as a ratio of less than 30:1, for example a ratio of less than 20:1, such as a ratio of less than 1:10, or on a weight basis in the composition

A ratio of maltose to fructose in the composition of less than 230:1 by weight, such as less than 144:1, such as less than 120:1, such as less than 100:1, such as less than 50:1, such as less than 30:1, such as less than 20:10, or such as less than 10:1, or

A ratio of maltose to glucose + fructose in the composition of less than 144:1 by weight, such as less than 120:1, such as less than 100:1, such as less than 50:1, such as less than 30:1, such as less than 20:1, or such as less than 10: 1.

Another aspect of the invention relates to a method of making a hydrolyzed whole grain composition, the method comprising:

a) contacting the whole grain component with an enzyme composition in water, said enzyme composition comprising at least one alpha-amylase, said enzyme composition exhibiting no hydrolytic activity towards dietary fibers,

b) reacting the enzyme composition with the whole grain component to provide a whole grain hydrolysate,

c) providing a hydrolyzed whole grain composition by inactivating the enzyme when the hydrolysate has reached a viscosity of 50-5000mPa.s as determined at 65 ℃.

A third aspect of the invention relates to a food product comprising the hydrolysed whole grain composition according to the invention.

Brief Description of Drawings

FIG. 1 shows thin layer chromatography analysis of various enzymes contacted with dietary fiber. The codes of the different tracks (tracks) are as follows:

a0: pure arabinoxylan spots (blank)

Beta 0: pure beta-glucan Spot (blank)

Arabinoxylan spots (BAN, Validase HT425L and Alcalase AF 2.4L) after incubation with enzymes labelled below the track

Beta.beta.dextran spots after incubation with enzymes labelled below the track (BAN, Validase HT425L and Alcalase AF 2.4L)

E0 enzyme spots (blank)

FIG. 2 shows the molecular weight curves (molecular weight profiles) of Size Exclusion Chromatography (SEC) of β -glucan and arabinoxylan after addition of no enzyme (flat line) and incubation with Alcalase 2.4L (dotted line). A) Oat beta-glucan; B) wheat arabinoxylan.

FIG. 3 shows the molecular weight curves of Size Exclusion Chromatography (SEC) of beta-glucan and arabinoxylan after addition of no enzyme (flat line) and incubation with Validase HT425L (dotted line). A) Oat beta-glucan; B) wheat arabinoxylan.

FIG. 4 shows the molecular weight curves of Size Exclusion Chromatography (SEC) of β -glucan and arabinoxylan after addition of no enzyme (flat line) and incubation with MATS L (dotted line). A) Oat beta-glucan; B) wheat arabinoxylan.

Detailed Description

The inventors of the present invention have surprisingly found that by treating whole grain ingredients with an alpha-amylase and optionally with a protease, the whole grain will become less viscous and can subsequently be more easily incorporated into food products. This makes it possible to increase the amount of whole grain in the product. Furthermore, the alpha-amylase treatment also results in a reduced need for adding sweeteners, such as sucrose, to the food product in which the hydrolyzed whole grain composition according to the invention is used.

Accordingly, in a first aspect, the present invention relates to a hydrolyzed whole grain composition comprising:

-an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and

wherein the hydrolyzed whole grain composition has:

a glucose content of at least 0.25% by weight, such as at least 0.35%, such as at least 0.5%, and/or based on dry matter of the hydrolyzed whole grain composition

A ratio of maltose to glucose of less than 144:1, such as a ratio of less than 120:1, such as a ratio of less than 100:1, such as a ratio of less than 50:1, such as a ratio of less than 30:1, such as a ratio of less than 20:1, such as a ratio of less than 10:10, or

A ratio of maltose to fructose in the composition of less than 230:1 by weight, such as less than 144:1, such as less than 120:1, such as less than 100:1, such as less than 50:1, such as less than 30:1, such as less than 20:1, or such as less than 10:1, or

A ratio of maltose to glucose + fructose in the composition of less than 144:1 by weight, for example less than 120:1, for example less than 100:1, such as less than 50:1, for example less than 30:1, for example less than 20:1, or for example less than 10: 1.

Food products comprising the hydrolyzed whole grain composition according to the invention may have several advantages in that:

I. increased whole grain and fiber content can be provided in the final product, while the organoleptic parameters of the product are substantially unaffected;

dietary fiber from whole grain can be retained;

greater satiety and slower digestion without substantially affecting the sensory parameters of the product. Currently, whole grain enriched foods are limited due to non-flowable viscosity, grainy texture, and taste issues. However, the use of the hydrolyzed whole grain according to the invention in food products enables the provision of a desired viscosity, smooth texture, minimal flavor impact, and increased nutritional health and wellness value.

Another advantage may be to modify the carbohydrate composition (profile) of a food product by replacing traditional externally supplied sweeteners such as glucose syrup, high fructose corn syrup, invert sugar, maltodextrin, sucrose, etc. with a more healthy source of sweeteners.

A quality parameter of many food products and an important parameter related to product processability is the viscosity of the hydrolyzed whole grain composition. As used herein, the term "viscosity" is a measure of the "consistency" or ability of a fluid to flow. Thus, viscosity is a measure of the resistance of a fluid being deformed by shear or tensile stress. The viscosity is given in mpa.s if not otherwise stated.

Viscosity can be measured using a Rapid Visco analyzer from Newport Scientific. The RapidVisco analyzer measures the resistance of the product to the stirring action of the paddles. The viscosity was measured after 10 minutes of stirring at 65 ℃ and 50 rpm.

The viscosity of the hydrolyzed whole grain composition according to the invention may vary. In one embodiment of the invention, the viscosity measured at 65 ℃ is from 1 to 4000mPa.s, such as from 10 to 3000mPa.s, such as from 10 to 1500mPa.s, such as from 10 to 1000mPa.s, such as from 10 to 500mPa.s, such as from 2 to 500mPa.s, or such as from 2 to 200 mPa.s. In one embodiment, the viscosity is measured at TS 50.

Whole grain ingredients can be obtained from different sources. Examples of whole grain sources are semolina (semolina), cones (cons), grits (grits), flours (flours) and micronized grains (micronized flours). The whole grain may be comminuted, preferably by dry milling. The comminuting can be performed before or after the whole grain ingredient is contacted with the enzyme composition according to the invention.

In one embodiment of the invention, the whole grain components may be heat treated to limit rancidity and microbial counts.

Whole grains are cereals of monocotyledonous plants of the family poaceae (grass family) grown from their edible starch grains. Examples of whole grains include barley (barrel), rice, black rice (black rice), brown rice (brown rice), wild rice (wild rice), buckwheat (buckwheat), toasted wheat (malt), corn (corn), millet (millet), oat (oat), sorghum (sorghum), spelt (spelt), triticale (triticale), rye (rye), wheat (wheat), dehulled wheat grains (wheat trees), teff (teff), canarygrass (canarygrass), coix (jobs's tears), and fenio (folio). Plant species not belonging to the grass family may also produce starch-containing seeds or fruits used in the same manner as cereals, which are referred to as pseudo-cereals. Examples of pseudocereals include amaranth (amaranth), buckwheat, tartary buckwheat (tartarar buckwhaat), and quinoa (quinoa). When a grain is designated, it will include grains and pseudo grains.

Thus, the whole grain components according to the invention may be derived from cereals and pseudo-cereals. Thus, in one embodiment, the hydrolyzed whole grain composition is obtained from a plant selected from the group consisting of: barley, rice, brown rice, black rice, buckwheat, toasted wheat, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, dehulled wheat grain, teff, canary grass, coix, fenicol, amaranth, buckwheat, tartar buckwheat, quinoa, other varieties of cereals and pseudocereals, and mixtures thereof. Generally, the source of the grain depends on the product type, as each grain provides its unique taste properties.

Whole grain ingredients are ingredients prepared from unrefined grains. The whole grain component comprises all edible parts of the grain; i.e., germ, endosperm and bran/bran. The whole grain component can be provided in a variety of forms such as comminuted, flaked, cracked, or otherwise, as is commonly known in the milling industry.

Herein, the phrase "hydrolyzed whole grain composition" refers to an enzymatically digested whole grain component or a whole grain component digested with at least one alpha-amylase that, when in an active state, does not exhibit hydrolytic activity towards dietary fibers. The hydrolyzed whole grain composition may be further digested with a protease that exhibits no hydrolytic activity on the dietary fiber when in an active state.

Herein, it is also to be understood that the phrase "hydrolyzed whole grain composition" also relates to enzymatic treatment of flour and subsequent reconstitution of whole grain by mixing flour, bran and germ. It is also understood that reconstitution can be performed prior to use in the final product or during incorporation into the final product. Thus, the reconstitution of whole grain after treatment of one or more separate portions of whole grain also forms part of the invention.

The whole grain component may be subjected to a hydrolysis treatment to break down the polysaccharide structure and optionally the protein structure of the whole grain component, either before or after the whole grain is milled.

The hydrolyzed whole grain composition may be provided in the form of a liquid, concentrate, powder, juice, or puree (pure). If more than one type of enzyme is used, it should be understood that: the enzymatic treatment of whole grain may be carried out by adding the enzymes sequentially or by providing an enzyme composition containing more than one type of enzyme.

In this context, the phrase "an enzyme which, when in the active state, does not exhibit hydrolytic activity towards dietary fibers" is understood to also include mixtures of enzymes from which the enzyme is derived. For example, the proteases, amylases, glucose isomerases, and amyloglucosidases described herein may be provided as enzyme mixtures that are not fully purified prior to use and thus include enzymatic activity for, for example, dietary fiber. However, if the enzyme is multifunctional, the activity on dietary fiber may also be derived from the specific enzyme in question. As used herein, an enzyme (or mixture of enzymes) lacks hydrolytic activity towards dietary fiber.

The term "does not exhibit hydrolytic activity" or "lacks hydrolytic activity towards dietary fibers" may include degradation of dietary fibers of at most 5%, such as at most 3%, such as at most 2% and such as at most 1%. Such degradation may be unavoidable if high concentrations or extended incubation times are utilized.

The term "in active state" relates to the ability of an enzyme or mixture of enzymes to perform a hydrolytic activity and is the state of the enzyme prior to inactivation. Inactivation may be by degradation and denaturation.

In general, weight percentages in this application are percentages by weight on a dry matter basis, unless otherwise indicated.

The hydrolysed whole grain composition according to the invention may comprise a protease that does not exhibit hydrolytic activity towards dietary fibres when in the active state. The advantage of adding the protease according to the invention is that the viscosity of the hydrolysed whole grain can be further reduced, which can also lead to a reduction in the viscosity of the final product. Thus, in an embodiment according to the invention, the hydrolyzed whole grain composition comprises the protease or fragment thereof in a concentration of 0.0001% to 5% weight (w/w) (e.g. 0.01-3%, such as 0.01-1%, such as 0.05-1%, such as 0.1-0.7% or such as 0.1-0.5%) based on the total whole grain content. The optimum concentration of protease to be added depends on several factors. As has been found: the addition of protease during the production of hydrolysed whole grain can produce bitter off-flavours, and the addition of protease can be seen as a compromise between lower viscosity and off-flavours. In addition, the amount of protease may also depend on the incubation time during production of the hydrolyzed whole grain. For example, if the incubation time is prolonged, a lower concentration of protease may be used.

Proteases are enzymes that hydrolyze proteins. They can be used to reduce the viscosity of the hydrolyzed whole grain composition. Alcalase 2.4L (EC 3.4.21.62) from Novozymes is an example of a suitable enzyme.

Depending on the incubation time and the concentration of protease, an amount of protein in the hydrolyzed whole grain composition can be hydrolyzed into amino acids and peptide fragments. Thus, in one embodiment, 1-10% of the protein in the whole grain composition is hydrolysed, e.g. 2-8%, such as 3-6%, 10-99%, e.g. 30-99%, e.g. 40-99%, e.g. 50-99%, e.g. 60-99%, e.g. 70-99%, e.g. 80-99%, e.g. 90-99% or e.g. 10-40%, 40-70% and 60-99%. In addition, protein degradation can reduce viscosity and improve sensory parameters.

Herein, unless otherwise defined, the phrase "hydrolyzed protein content" refers to the content of hydrolyzed protein from the whole grain composition. Proteins can be degraded into larger or smaller peptide units or even into amino acid components. Those skilled in the art will appreciate that during processing and storage, small amounts of degradation will occur, which are not caused by degradation by external enzymes.

In general, it should be understood that: the enzymes used in the production of the hydrolyzed whole grain composition are different from the corresponding enzymes naturally present in the whole grain components.

It may be appropriate to assess the degradation of the protein with respect to more specific proteins present in the whole grain composition. Thus, in one embodiment, the degraded protein is a whole grain protein, such as gluten proteins (globulins), albumins and glycoproteins.

Amylases (EC 3.2.1.1) are enzymes classified as carbohydrases, enzymes that cleave polysaccharides. It is mainly a component of pancreatic juice and saliva, which is used to break down long chain carbohydrates such as starch into smaller units. Here, alpha-amylase is used to hydrolyze the gelatinized starch to reduce the viscosity of the hydrolyzed whole grain composition. Validase HT425L, Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM are examples of alpha-amylases suitable for the present invention. Under the treatment conditions used (duration, enzyme concentration), the enzyme shows no activity on dietary fibers. In contrast, BAN from Novozymes, for example, degrades dietary fiber into small molecular weight fibers or oligosaccharides in addition to degrading starch, see also example 3.

In an embodiment of the invention, the enzyme does not show activity on dietary fibers when the enzyme concentration is below 5% (w/w), such as below 3% (w/w), such as below 1% (w/w), such as below 0.75%% (w/w), such as below 0.5% (w/w).

Some alpha-amylases produce maltose units as the smallest carbohydrate entity, while others can also produce fragments of glucose units (fractions). Thus, in one embodiment, the alpha-amylase or fragment thereof, when in an active state, is a mixed sugar producing alpha-amylase, including glucose producing activity. It has been found that: some alpha-amylases, when in the active state, include glucose-producing activity, but have no hydrolytic activity towards dietary fibers. By including an alpha-amylase that includes glucose-producing activity, increased sweetness can be obtained because glucose has a sweetness that is nearly twice that of maltose. In one embodiment of the present invention, when using the hydrolyzed whole grain composition according to the present invention, it is desirable to separately add a reduced amount of an exogenous sugar source to the food product. When using an alpha-amylase comprising glucose-producing activity in the enzyme composition, it may be possible to dispense with, or at least reduce, the use of other extraneous sugar sources or non-sugar sweeteners.

As used herein, the term "exogenous sugar source" refers to sugar that is not originally present or not originally produced in the hydrolyzed whole grain composition. Examples of such extraneous sugar sources may be sucrose, glucose syrup, lactose and artificial sweeteners.

Amyloglucosidase (EC 3.2.1.3) is an enzyme capable of releasing glucose residues from starch, maltodextrin and maltose by hydrolyzing glucose units from the non-reducing end of the polysaccharide chain. The sweetness of the preparation increases with increasing concentration of released glucose. Thus, in one embodiment, the food product further comprises an amyloglucosidase or fragment thereof. The addition of amyloglucosidase to the production of hydrolyzed whole grain compositions may be advantageous because the sweetness of the preparation increases with increasing concentration of released glucose. It may also be advantageous if the amyloglucosidase enzyme does not directly or indirectly affect the health properties of the whole grain. Thus, in one embodiment, the amyloglucosidase enzyme exhibits no hydrolytic activity on dietary fiber when in the active state. Benefits of the invention and in particular of the method for preparing a food product comprising a hydrolysed whole grain composition according to the invention are: it enables the sugar (e.g. sucrose) content of the food product to be reduced when compared to products described in the prior art. When amyloglucosidase is used in the enzyme composition, it becomes possible to dispense with the use of other external sugar sources, such as the addition of sucrose.

However, as mentioned above, certain alpha-amylases are capable of producing glucose units which add sufficient sweetness to the product to make the use of amyloglucosidase unnecessary. In addition, the use of amyloglucosidase also increases the production cost of the hydrolyzed whole grain composition, and thus, it may be desirable to limit the use of amyloglucosidase. Thus, in another embodiment, the hydrolyzed whole grain composition according to the invention does not contain an amyloglucosidase, e.g., an exogenous amyloglucosidase.

Glucose isomerase (D-glucose ketoisomerase) isomerizes glucose to fructose. Thus, in an embodiment of the invention, the hydrolyzed whole grain composition further comprises a glucose isomerase or fragment thereof, which does not show hydrolytic activity towards dietary fibers when in the active state. Glucose has 70-75% of the sweetness of sucrose, while fructose is twice as sweet as sucrose. Thus, the process of producing fructose is of significant value, as the sweetness of the product can be significantly increased without the addition of an exogenous sugar source (e.g., sucrose or artificial sweetener).

A number of specific enzymes or enzyme mixtures are used to produce the hydrolyzed whole grain compositions according to the invention. The requirement is that they exhibit substantially no hydrolytic activity towards dietary fibres under the treatment conditions used. Thus, in one embodiment, the α -amylase may be selected from Validase HT425L and Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM, and the protease may be selected from Alcalase, iZyme B and iZyme G (Novozymes).

In the hydrolyzed whole grain composition, the concentration of the enzyme according to the invention may influence the sensory parameters of the food product comprising the composition. In addition, the concentration of the enzyme can also be adjusted by changing parameters such as temperature and incubation time. Thus, in one embodiment, the hydrolyzed whole grain composition comprises from 0.0001 to 5 wt% of at least one of the following enzymes or fragments thereof, based on the total whole grain content of the composition:

-an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state;

-an amyloglucosidase or a fragment thereof, which, when in an active state, shows no hydrolytic activity towards dietary fibers; and

-a glucose isomerase or a fragment thereof, which amyloglucosidase exhibits no hydrolytic activity towards dietary fibers when in the active state.

In yet another embodiment, the hydrolyzed whole grain composition comprises 0.001 to 3% by weight of the alpha-amylase, e.g., 0.01 to 3%, e.g., 0.01 to 0.1%, e.g., 0.01 to 0.5%, e.g., 0.01 to 0.1%, e.g., 0.03 to 0.1%, e.g., 0.04 to 0.1%, of the total whole grain content in the hydrolyzed whole grain composition. In yet another embodiment, the hydrolyzed whole grain composition comprises from 0.001 to 3% by weight of the amyloglucosidase enzyme of the total whole grain content of the hydrolyzed whole grain composition, e.g., from 0.001 to 3%, e.g., from 0.01 to 1%, e.g., from 0.01 to 0.5%, e.g., from 0.01 to 0.1%, e.g., from 0.03 to 0.1%, e.g., from 0.04 to 0.1%. In another embodiment, the hydrolyzed whole grain composition comprises glucose isomerase in an amount of 0.001 to 3% by weight of the total whole grain content of the hydrolyzed whole grain composition, e.g., 0.001 to 3%, e.g., 0.01 to 1%, e.g., 0.01 to 0.5%, e.g., 0.01 to 0.1%, e.g., 0.03 to 0.1%, e.g., 0.04 to 0.1%.

Beta-amylases are also enzymes that degrade sugars, however, beta-amylases have maltose as the smallest carbohydrate entity produced. Thus, in an embodiment, the hydrolyzed whole grain composition according to the invention does not contain a beta-amylase, e.g., an exogenous beta-amylase. By avoiding beta-amylase, a larger portion of the starch will be hydrolyzed to glucose units, since alpha-amylase necessarily competes with beta-amylase for the substrate. Thus, an improved sugar composition may be obtained. This is in contrast to US 5,686,123, which discloses grain suspensions produced by treatment with alpha-amylase and beta-amylase.

In some cases, the action of the protease is not necessary to provide a sufficiently low viscosity. Thus, in an embodiment according to the invention, the hydrolyzed whole grain composition does not contain a protease, e.g., an exogenous protease. As previously mentioned, the addition of proteases can produce bitter off-flavors, which in some cases is desirably avoided. This is in contrast to US 4,282,319, which discloses a process comprising enzymatic treatment with a protease and an amylase.

Generally, the enzymes used according to the invention for producing the hydrolyzed whole grain composition do not exhibit hydrolytic activity on dietary fibers when in the active state. Thus, in another embodiment, the hydrolyzed whole grain composition has a substantially intact β -glucan structure relative to the starting material. In another embodiment, the hydrolyzed whole grain composition has a substantially intact arabinoxylan structure relative to the starting material. By utilizing one or more enzymes for producing a hydrolyzed whole grain composition according to the invention, substantially intact beta-glucan and arabinoxylan structures may be maintained. The degree of hydrolysis of the β -glucan and arabinoxylan structures can be measured by Size Exclusion Chromatography (SEC). The SEC technique has been described in more detail in "determination of beta-glucan molecular weight in cereal extracts using SEC Using Calcofluor assay, Lena Rimsten, Tove Stenberg, Roger Andersson, Annica Andersson and PerThe reference is incorporated herein by reference in the publication of cellular Chem.80(4): 485-.

In this context, the phrase "substantially complete structure" is to be understood as meaning that the vast majority of the structure is complete. However, due to natural degradation occurring in any natural product, part of the structure (e.g. β -glucan structure or arabinoxylan structure) may be degraded, although the degradation may not be caused by the added enzyme. Thus, a "substantially complete structure" is understood to mean a structure that is at least 95% complete, such as at least 97%, such as at least 98% or such as at least 99% complete.

In this context, enzymes such as proteases, amylases, glucose isomerases and amyloglucosidases refer to enzymes which have been previously purified or partially purified. The proteins/enzymes may be produced in bacteria, fungi or yeast, however, they may also be of plant origin. Generally, the enzymes produced are in the category of "exogenous enzymes" herein. The enzyme may be added to the product during production to add some enzymatic action to the substrate. Similarly, herein, when an enzyme is discarded from the present invention, the discard involves an exogenous enzyme. In this context, the enzyme for example causes enzymatic degradation of starch and proteins, thereby reducing the viscosity. For the process of the invention, it should be understood that: the enzyme may be in solution or attached to a surface, such as an immobilized enzyme. In the latter method, the protein may not form part of the final product.

As previously mentioned, the action of alpha-amylase results in the production of a useful sugar composition that can affect taste and reduce the amount of extraneous sugar or sweetener to be added to the final product.

In an embodiment of the invention, the hydrolyzed whole grain composition has a glucose content of at least 0.25% by weight, such as at least 0.35%, such as at least 0.5%, based on dry matter of the hydrolyzed whole grain composition.

Depending on the particular enzyme used, the sugar composition of the final product may vary. Thus, in an embodiment, the hydrolyzed whole grain composition has a maltose to glucose ratio of less than 144:1, such as less than 120:1, such as less than 100:1, such as less than 50:1, such as less than 30:1, such as less than 20:1, or such as less than 10:1, on a weight basis in the composition.

If the only starch processing enzyme used is a glucose-producing alpha-amylase, a larger fraction of the end product will be in the glucose form than if an alpha-amylase specifically producing maltose units is used. Since glucose has a higher sweetness than maltose, this may enable the elimination of the addition of other glycogen (e.g. sucrose). The benefit may be more pronounced if the ratio is reduced by converting maltose present in the hydrolyzed whole grain to glucose (one maltose unit to two glucose units).

If amyloglucosidase is included in the enzyme composition, the ratio of maltose to glucose can be further reduced because the enzyme also produces glucose units.

If the enzyme composition comprises glucose isomerase, a portion of the glucose is converted to fructose, which has a higher sweetness than glucose. Thus, in an embodiment, the hydrolyzed whole grain composition has a ratio of maltose to glucose + fructose in the composition of less than 144:1, for example less than 120:1, for example less than 100:1, such as less than 50:1, for example less than 30:1, for example less than 20:1, or for example less than 10:1, on a weight basis.

Furthermore, in an embodiment of the invention, the hydrolyzed whole grain composition may have a ratio of maltose to fructose in the composition of less than 230:1, such as less than 144:1, such as less than 120:1, such as less than 100:1, such as less than 50:1, such as less than 30:1, such as less than 20:1, or such as less than 10:1, on a weight basis.

Herein, the phrase "total whole grain content" is understood to be the combination of "hydrolyzed whole grain" content and "solid whole grain content". The "total whole grain content" is provided as weight% in the final product, if not otherwise stated. In an embodiment, the hydrolyzed whole grain composition has a total whole grain content of 1-99% by weight of the whole grain composition, such as 1-80%, such as 1-60%, such as 10-50%, such as 10-40%, or such as 15-25%.

Herein, the phrase "hydrolyzed whole grain composition content" is understood to be the weight% of hydrolyzed whole grain in the final product. The hydrolyzed whole grain composition content is a fraction of the total whole grain composition content. Thus, in an embodiment, the hydrolyzed whole grain composition according to the invention has a hydrolyzed whole grain composition content of 1-99 wt% of the whole grain composition, such as 1-80%, such as 1-60%, such as 10-50%, such as 10-40% or such as 15-25%.

The amount of hydrolyzed whole grain composition in the final composition may depend on the type of whole grain ingredients and the amount of liquid added during production. Similarly, if the product is dry, the whole grain concentration will rise.

It would be beneficial to have a whole grain composition containing a high level of dietary fiber without compromising the organoleptic parameters of the end product. Thus, in another embodiment, the hydrolyzed whole grain composition has a dietary fiber content of 0.1-20% by weight of the hydrolyzed whole grain composition, such as 0.1-20%, such as 5-20%, preferably 5-15%. By adding the hydrolyzed whole grain composition provided by the present invention, a high amount of dietary fiber can be provided to food products containing the hydrolyzed whole grain composition according to the present invention. This is achievable due to the unique design of the method according to the invention.

Dietary fiber is the edible part of a plant that is not degraded by digestive enzymes. Dietary fiber is fermented by the microflora in the human large intestine. There are two types of fibers: soluble fiber and insoluble fiber. Soluble and insoluble dietary fibers can promote a number of positive physiological effects, including good passage through the intestinal tract, and serve to help prevent constipation or create satiety. The health authorities recommend that 20-35g of fiber be consumed daily, depending on weight, sex, age and energy intake.

Soluble fiber is dietary fiber that is fully or partially fermented in the large intestine. Examples of soluble fibres from cereals include beta-glucans, arabinoxylans, arabinogalactans and resistant starches of type 2 and 3 and oligosaccharides derived from the latter. Soluble fibres from other sources include, for example, pectin, acacia gum, gums, alginates, agar, polydextrose, inulin and galactooligosaccharides. Some soluble fibres are called prebiotics because they are an energy source for beneficial bacteria present in the large intestine, such as Bifidobacteria (Bifidobacteria) and lactic acid bacteria (Lactobacilli). Other benefits of soluble fiber include glycemic control, which is important in diabetes prevention, cholesterol control, or reducing the risk of cardiovascular disease.

Insoluble fiber is dietary fiber that is not fermented in the large intestine or is only slowly digested by the gut microbiota. Examples of insoluble fibers include cellulose, hemicellulose, type 1 resistant starch, and lignin. Other benefits of insoluble fibers include promoting bowel function by stimulating peristalsis, which allows the colonic muscles to work better, become more powerful, and function better. There is also evidence that dietary insoluble fiber may be associated with reduced intestinal cancer.

The moisture content of the hydrolyzed whole grain compositions according to the invention can vary. Thus, in another embodiment, the moisture content of the hydrolyzed whole grain composition is 1-50% by weight of the hydrolyzed whole grain composition, such as 20-40%. Examples of factors that affect moisture content may be the amount of hydrolyzed whole grain composition and the degree of hydrolysis in the composition. In this context, the phrase "total solids content" is equal to 100-the water content (%) of the composition.

The hydrolysed whole grain composition according to the invention may be provided in different forms. Thus, in one embodiment, the hydrolyzed whole grain composition is provided in the form of a liquid, concentrate, powder, juice, or puree. A benefit of having different forms of hydrolyzed whole grain compositions is that they can avoid the use of dry or semi-dry forms when used in food dilution. Similarly, if a more wet product is desired, a hydrolyzed whole grain composition in a liquid state may be used.

Humectants are often added to products that will be in a dry or semi-dry state. Thus, in one embodiment, the hydrolyzed whole grain composition does not comprise a humectant.

For the aspect of providing the hydrolyzed whole grain composition of the present invention, there is provided a method comprising:

a) contacting the whole grain component with an enzyme composition in water, said enzyme composition comprising at least one alpha-amylase, said enzyme composition exhibiting no hydrolytic activity towards dietary fibers,

b) reacting the enzyme composition with the whole grain component to provide a whole grain hydrolysate,

c) providing a hydrolyzed whole grain composition by inactivating the enzyme when the hydrolysate has reached a viscosity of 50-5000mPa.s as determined at 65 ℃.

In one embodiment, the enzyme composition further comprises a protease or a fragment thereof, which protease or fragment thereof exhibits no hydrolytic activity towards dietary fibers when in the active state. Similarly, the enzyme composition may comprise an amyloglucosidase and/or a glucose isomerase according to the invention.

Several parameters of the process can be controlled to provide a hydrolyzed whole grain composition according to the invention. Thus, in one embodiment, step 1b) is carried out at 30-100 ℃, preferably 50-85 ℃, e.g. 30-70 ℃. In another embodiment, step 1b) is performed for 1 minute to 24 hours, such as 1 minute to 12 hours, such as 1 minute to 6 hours, such as 5-120 minutes. In another embodiment, step 1b) is carried out at 30-100 ℃ for 5-120 minutes.

In another embodiment, step 1c) is carried out at 70 to 150 ℃ for at least 1 second, such as 1 to 5 minutes, such as 5 to 120 minutes, such as 5 to 60 minutes. In another embodiment, step 1c) is accomplished by heating to at least 90 ℃ for 5 to 30 minutes.

In a further embodiment, the reaction in step 1c) is terminated when the hydrolysate has reached a viscosity of 50-4000mpa.s, such as 50-3000mpa.s, such as 50-1000mpa.s, such as 50-500 mpa.s. In another embodiment, the viscosity is measured at TS 50.

In another embodiment, the hydrolyzed whole grain composition in step 1) is provided when the hydrolysate has reached a viscosity of 50-5000mpa.s and a total solids content of 25-60%. By controlling the viscosity and solids content, different forms of hydrolyzed whole grain can be provided.

In another embodiment, the hydrolyzed whole grain composition of step 1c) is provided in liquid, concentrate, powder, juice, or neat form. The benefit of being able to provide different forms of hydrolyzed whole grain compositions is to make it possible to add hydrolyzed whole grain to food products at high concentrations without the risk of diluting the product.

The above parameters can be adjusted to adjust the degree of starch degradation, sugar composition, total solids content and to adjust the overall organoleptic parameters of the final product.

To improve the enzymatic treatment of whole grain components, it may be advantageous to process the grain before or after the enzymatic treatment. By comminuting the grain, a larger surface area can be contacted with the enzyme and the treatment can be accelerated. Furthermore, by using a small particle size of the cereal, the sensory parameters can be improved. In another embodiment, the whole grain is roasted or roasted, either before or after the enzyme treatment. Baking or roasting improves the taste of the final product.

Several treatments can be performed in order to prolong the storage time of the product. Thus, in one embodiment, the method further comprises at least one of the following treatments: UHT, pasteurization, heat treatment, retorting (retorting), and any other thermal or non-thermal treatment such as pressure treatment. In another embodiment, the hydrolyzed whole grain composition is applied to an enclosure (enclosure) under aseptic conditions. In yet another embodiment, the hydrolyzed whole grain composition product is applied to the enclosure under non-aseptic conditions, such as by retorting or heat for preservation (hot-hold).

Another aspect of the invention relates to a food product comprising a hydrolysed whole grain composition according to the invention. The hydrolyzed whole grain composition may be present in the food product at 1-99% by weight (e.g., 1-60%, e.g., 1-40%, and e.g., 1-20%) of the food product. The concentration may depend on the type of food product in which the composition is used.

It should be noted that the embodiments and features described in the context of one aspect or embodiment of the invention also apply to the other aspects of the invention.

All patent and non-patent documents cited in this application are incorporated herein by reference in their entirety.

The invention will now be described in more detail by the following non-limiting examples.

Examples

Example 1 preparation of a hydrolyzed Whole grain composition

An enzyme composition comprising Validase HT425L (alpha-amylase), optionally in combination with Alcalase 2.4L (protease), was used for the hydrolysis of wheat, barley and oats.

Mixing may be carried out in a double-jacketed furnace, although other industrial equipment may be used. A scraper mixer (scraping mixer) works continuously and scrapes the inner surface of the mixer. It avoids burning of the product and helps maintain the internal temperature. Thus, the enzyme activity is better controlled. Steam may be injected into the double jacket to increase the temperature, while cold water is used to decrease the temperature.

In one embodiment, the enzyme composition and water are mixed together at room temperature (10-25 ℃). At said low temperatures, the enzymes of the enzyme composition have a very weak activity. The whole grain ingredients are then added and the ingredients are mixed for a short time (typically less than 20 minutes) until the mixture is homogeneous.

The mixture is heated progressively or at a threshold value to activate the enzymes and hydrolyze the whole grain ingredients.

Hydrolysis results in a decrease in the viscosity of the mixture. When the whole grain hydrolysate has reached a viscosity of 50-5000mpa.s measured at 65 ℃ and a total solids content of e.g. 25-60 wt%, the enzymes are inactivated by heating the hydrolysate at a temperature above 100 ℃, preferably at 120 ℃ with the injection of steam.

Enzymes are used according to the amount of total whole grain. Depending on the type of whole grain ingredient, the amount of enzyme is different because the protein ratio is different. The ratio of water/whole grain component can be adjusted depending on the desired moisture content of the final liquid whole grain. Typically, the water/whole grain ingredient ratio is 60/40. The percentages are by weight.

Example 2 sugar composition of hydrolyzed Whole grain composition

A hydrolyzed whole grain composition containing wheat, barley, and oats was prepared according to the method in example 1.

Carbohydrate HPAE:

the hydrolyzed whole grain composition was analyzed by HPAE to illustrate the sugar composition of the hydrolyzed whole grain composition.

The carbohydrates are extracted with water and separated by ion chromatography on an anion exchange column. Eluted compounds were detected electrochemically using a pulsed galvanometer detector and quantified by comparison with the peak area of an external standard.

Total dietary fiber:

two samples in parallel (defatted, if necessary) were digested with 3 enzymes (pancreatic alpha-amylase, protease and amyloglucosidase) in a manner that mimics the human digestive system for 16 hours to remove starch and protein. Ethanol is added to precipitate high molecular weight soluble dietary fiber. The resulting mixture was filtered, and the residue was dried and weighed. Measuring the protein with the residue of one of the two samples; the other part was measured for ash. The filtrate was collected, concentrated, and analyzed by HPLC to determine the value of low molecular weight soluble dietary fiber (LMWSF).

Whole wheat:

whole oat:

whole barley:

the results clearly show a significant increase in glucose content by hydrolysis, wherein the glucose content of hydrolyzed barley is 0.61% (w/w) on a dry matter basis; the glucose content of the hydrolysed oats was 0.58% (w/w) on a dry matter basis; and the glucose content of the hydrolysed wheat was 1.43% (w/w) on a dry matter basis.

In addition, the results also show that the maltose to glucose ratio is about 15:1 to about 6: 1.

Thus, based on the results, a new sugar composition with improved sweetness compared to the prior art is provided.

In summary, increased sweetness may be obtained with the hydrolyzed whole grain composition according to the invention, and thus the need for other sources of sweetening may be eliminated or limited.

Furthermore, the results show that the dietary fiber content remains unchanged and that the ratio and amount of soluble and insoluble fibers in the unhydrolyzed whole grain and hydrolyzed whole grain compositions are substantially the same.

Example 3 hydrolytic Activity on dietary fibers

The activities of the enzymes Validase HT425L (Valley research), Alcalase 2.4L (novozymes) and BAN (novozymes) on arabinoxylan and beta-glucan fiber extracts, both whole grain dietary fiber components, were analyzed by thin layer chromatography.

The results of thin layer chromatography showed that the amylase Validase HT and the protease Alcalase showed no hydrolytic activity towards beta-glucan or arabinoxylan, whereas the commercially available alpha-amylase preparation BAN caused hydrolysis of beta-glucan and arabinoxylan, see FIG. 1. See also example 4.

Example 4 oat beta-glucan and arabinoxylan molecular weight curves after enzymatic hydrolysis

Hydrolysis:

a0.5% (w/v) medium viscosity oat beta-glucan (Megazyme) or wheat arabinoxylan (Megazyme) solution was prepared in water.

The enzyme was added at a ratio of enzyme to substrate (E/S) of 0.1% (v/v). The reaction was allowed to proceed at 50 ℃ for 20 minutes, and then the sample was placed at 85 ℃ for 15min to gelatinize and hydrolyze the starch. Finally, the enzyme was inactivated at 95 ℃ for 15 minutes. Different batches of the following enzymes have been evaluated.

Alcalase 2.4L (Valley research): batch BN 00013

Batch 62477

Batch 75039

Validase HT425L (Valley research): batch RA8303A

Batch 72044

MATS L (DSM) batch 408280001

Molecular weight analysis

The hydrolysed samples were filtered through syringe filters (0.22 μm) and 25 μ L was injected into a high pressure liquid chromatography agilent 1200Series fitted in sequence with a 2TSKgel column (G3000PWXL 7,8X 300mm), (GMPWXL 7,8X 30mm) and a pre-column (PWXL 6X 44 mm). (TosohBioscience). 0.5ml/min of 0.1M sodium nitrate was used as running buffer. Detection is performed via reflectance measurement.

Results

In FIGS. 2-4, graphs of the control (no enzyme) and the test with enzyme are plotted. However, because there is substantially no difference between the graphs, it may be difficult to distinguish the two graphs from each other.

Conclusion

Upon hydrolysis with Alcalase 2.4L (fig. 2), Validase HT425L (fig. 3) or MATS L (fig. 4), no shift in the oat β glucan and wheat arabinoxylan fiber molecular weight curves was measured.

Claims (15)

1. A hydrolyzed whole grain composition comprising an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof exhibits no hydrolytic activity towards dietary fibers when in an active state, and wherein the hydrolyzed whole grain composition has:

a glucose content of at least 0.25% by weight based on dry matter of the hydrolyzed whole grain composition, and/or

A ratio of maltose to glucose of less than 144:1 on a weight basis in the composition, or

A ratio of maltose to fructose in the composition of less than 230:1 by weight, or

A ratio of maltose to glucose + fructose in the composition of less than 144:1 by weight.

2. The hydrolyzed whole grain composition of claim 1, further comprising a protease or fragment thereof at a concentration of 0.001-5% by weight of the total whole grain content, which protease or fragment thereof exhibits no hydrolytic activity on dietary fibers when in the active state.

3. The hydrolyzed whole grain composition of claim 2, wherein

From 1 to 10% of the protein of the whole grain composition is hydrolysed, e.g. from 2 to 8%, e.g. from 3 to 6%, from 10 to 99%, e.g. from 30 to 99%, e.g. from 40 to 99%, e.g. from 50 to 99%, e.g. from 60 to 99%, e.g. from 70 to 99%, e.g. from 80 to 99%, e.g. from 90 to 99%, or e.g. from 10 to 40%, from 40 to 70% and from 60 to 99%.

4. The hydrolyzed whole grain composition according to any one of the preceding claims, provided that it does not comprise a beta-amylase.

5. The hydrolyzed whole grain composition according to any one of claims 1-4, provided that it does not comprise a protease.

6. The hydrolyzed whole grain composition according to any one of the preceding claims, wherein the composition further comprises an amyloglucosidase or fragment thereof, which, when in an active state, exhibits no hydrolytic activity towards dietary fibers.

7. The hydrolyzed whole grain composition according to any one of the preceding claims, wherein the composition further comprises a glucose isomerase or fragment thereof, which, when in an active state, does not exhibit hydrolytic activity towards dietary fibers.

8. The hydrolyzed whole grain composition according to any one of the preceding claims, wherein the hydrolyzed whole grain composition has a substantially intact β -glucan structure relative to the starting material.

9. The hydrolyzed whole grain composition according to any one of the preceding claims, wherein the hydrolyzed whole grain composition has substantially intact arabinoxylan structures relative to the starting material.

10. The hydrolyzed whole grain composition according to any one of the preceding claims, having a dietary fiber content of 0.1-20 wt% of the hydrolyzed whole grain composition.

11. The hydrolyzed whole grain composition according to any one of the preceding claims, wherein the hydrolyzed whole grain composition is provided in the form of a liquid, concentrate, powder, juice, or puree.

12. A method of making the hydrolyzed whole grain composition of any one of claims 1-11, the method comprising:

a) contacting the whole grain component with an enzyme composition in water, said enzyme composition comprising at least one alpha-amylase, said enzyme composition exhibiting no hydrolytic activity towards dietary fibers,

b) reacting the enzyme composition with the whole grain component to provide a whole grain hydrolysate,

c) providing a hydrolyzed whole grain composition by inactivating the enzyme when the hydrolysate has reached a viscosity of 50-5000mPa.s as measured at 65 ℃.

13. The method of claim 12, wherein the enzyme composition further comprises a protease or fragment thereof that exhibits no hydrolytic activity on the dietary fiber when in an active state.

14. The method according to any one of claims 12 or 13, wherein step 1c) is accomplished by heating to at least 90 ℃ for 5-30 minutes.

15. A food product comprising the hydrolyzed whole grain composition of any one of claims 1-11.