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Food ingredient comprising hydrolyzed whole grain

A whole grain and food technology, applied in food science, food preparation, application, etc., can solve the problems of calorie intake, physical properties of food ingredients, etc.

Inactive Publication Date: 2013-08-21
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this is not desired as it results in more calories consumed
Another difficulty with increasing only the amount of whole grains in a product is that it usually affects the physical properties of the food ingredients such as taste, texture and overall appearance (sensory parameters) as well as its processability

Method used

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  • Food ingredient comprising hydrolyzed whole grain
  • Food ingredient comprising hydrolyzed whole grain
  • Food ingredient comprising hydrolyzed whole grain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0135] Example 1 - Preparation of a hydrolyzed whole grain composition

[0136] For the hydrolysis of wheat, barley and oats, an enzyme composition comprising Validase HT425L (alpha-amylase) optionally in combination with Alcalase 2.4L (protease) was used.

[0137] Mixing can be done in a double-jacketed cooker, but other industrial equipment can also be used. A scraping mixer works continuously and scrapes the inner surface of the mixer. It prevents product from burning and helps maintain an even temperature. Thus, enzyme activity is better controlled. Steam can be injected into the double jacket to raise the temperature, while cold water can be used to lower it.

[0138] In one embodiment, the enzyme composition and water are mixed together at a temperature of 10 to 25°C. At this low temperature, the enzymes in the enzyme composition have very weak activity. The whole grain component is then added and the ingredients are mixed briefly, usually less than 20 minutes, unti...

Embodiment 2

[0146] Example 2 - Sugar Profile of Hydrolyzed Whole Grain Compositions

[0147] A hydrolyzed whole grain composition comprising wheat, barley and oats was prepared according to the method of Example 1.

[0148] Carbohydrate HPAE:

[0149] The hydrolyzed whole grain composition was analyzed by HPAE to elucidate the sugar profile of the hydrolyzed whole grain composition.

[0150] Carbohydrates are extracted with water and separated by ion chromatography over an anion exchange column. The eluted compounds were detected electrochemically using a pulsed amperometric detector and quantified by peak area comparison with an external standard.

[0151] Total Dietary Fiber:

[0152] Samples (skimmed if necessary) were digested in duplicate with three enzymes (pancreatic alpha-amylase, protease and amyloglucosidase) in a manner mimicking the human digestive system to remove starch and protein for 16 hours. Ethanol was added to precipitate high molecular weight soluble dietary fiber...

Embodiment 3

[0166] Example 3 - Hydrolytic activity on dietary fiber

[0167] The effects of the enzymes Validase HT425L (Valley Research), Alcalase 2.4L (Novozymes) and BAN (Novozymes) on arabinoxylan and β-glucan fiber extracts (all whole grain dietary fiber components) activity.

[0168] The results of thin-layer chromatography analysis showed that amylase Validase HT and protease Alcalase did not show hydrolytic activity on β-glucan or arabinoxylan, while the commercially available α-amylase product BAN caused β-glucan Hydrolysis of both and arabinoxylan, see figure 1 .

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Abstract

The present invention relates to a food ingredient comprising a savoury flavour component, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

Description

[0001] invention technical field [0002] The present invention relates to food ingredients supplemented with whole grains. In particular, the present invention relates to food ingredients supplemented with hydrolyzed whole grains, wherein neither the taste nor the viscosity and organoleptic properties of the food ingredient are compromised. Background of the invention [0003] There is now substantial evidence, mainly from epidemiological studies, that intake of whole grain products (i.e. 48 g whole grains) at three meals a day is associated with reduced risk of cardiovascular disease, increased insulin sensitivity and the onset of type 2 diabetes, obesity (mainly visceral type obesity) was positively associated with a lower risk of digestive system cancers. These health benefits of whole grains have been reported to be attributed to the synergistic effect of dietary fiber and other components such as vitamins, minerals and bioactive phytochemicals. [0004] Regulatory agen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/105A23L1/308C12P19/14C12P19/24A23L7/10A23L7/104A23L23/00A23L29/00
CPCC12P19/14A23L7/115A23L7/197A23L7/107A23L33/21A23L23/00A23V2002/00
Inventor C·沙费尔-勒卡特O·罗格A-S·瓦弗莱勒C·F·库内兹S·J·豪厄尔
Owner NESTEC SA
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