Baked product processed with natamycin and process for preparing same

A technology for baked goods, natamycin, applied to the shelf life of refined baked goods with high water content, shelf life while simultaneously optimizing the required product characteristics such as pH in the field to achieve low toxicity effects

Active Publication Date: 2007-02-14
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The question therefore remains how to increase the shelf life of fine bakery products with high water activity and prone to mold growth while optimizing desired product characteristics such as pH and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 Natamycin on the surface of refined baked goods

[0041] Muffins are flour-based, non-yeast leavened, refined baked goods that are prone to surface spoilage due to mold and yeast growth. their water activity a w Typically about 0.85.

[0042] The muffins were made according to the standard recipe with no preservatives added to the dough. Shortly after baking, individual muffins that were still warm were sprayed with the following four different spray treatments:

[0043] 1 - only water (control)

[0044] 2- water with 8% added salt

[0045] 3- Contains 4g of Natamax obtained from Danisco A / S per liter TM Lactose (with 50% natamycin) in water.

[0046] 4- Contains 8g Natamax per liter TM Lactose water.

[0047] Spray using a pneumatic hand-held spray gun with integral reservoir. The reservoir was shaken regularly during spraying to ensure that the small, undissolved crystalline natamycin remained in suspension. Spray evenly on all surfaces of each muf...

Embodiment 2

[0058] Example 2 Natamycin on the surface of refined bakery products

[0059] Muffins were made according to the same standard recipe as in Example 1. A single muffin was subjected to one of three treatments, with a minimum of 50 muffins per batch.

[0060] 1 - No spray (control)

[0061] 2- only water spray (control)

[0062] 3- Contains 4.2g of Natamax obtained from Danisco A / S per liter TM SF (sugar free, contains 87% natamycin).

[0063] Spray muffins that are still warm shortly after baking. Spray using a pneumatic hand-held spray gun with integral reservoir. The reservoir was shaken regularly during spraying to ensure that the small, undissolved crystalline natamycin remained in suspension. Measure the approximate minimum volume of spray needed to evenly cover the entire surface of the muffin and calculate 4.2g Natamax per liter TM SF concentration to achieve per cm in treatment 32 Muffin spray delivers 5 μg of natamycin to the target. Spray evenly on all surfac...

Embodiment 3

[0070] Example 3 Natamycin suspension on muffin surface

[0071] The natamycin suspension as-is on the muffin surface was tested, as well as the natamycin suspension with a thickening agent. Natamycin suspensions contained 2000 ppm natamycin or 2000 ppm natamycin and 0.25% thickener HPMC, respectively.

[0072] The muffins were made according to the standard recipe with no added preservatives to the dough. Shortly after baking, a third of the muffins, still warm, were sprayed with a natamycin suspension without a thickener and a third with a natamycin suspension including a thickener. Spray using a pneumatic hand-held spray gun with integral reservoir. Spray evenly on all surfaces of each muffin with a precisely adjusted minimum volume of spray.

[0073] After cooling, the sprayed muffins were packaged in a heat-sealed clean polyethylene bag. Unopened muffins were assessed for shelf life at 25°C and tested daily for signs of mold or yeast growth on the surface.

[0074] T...

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PUM

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Abstract

The present invention relates to non-yeast fermented fine bakery products having improved shelf life, and to methods of increasing the shelf life of medium and high moisture fine bakery products. Fine baked goods include medium or high moisture baked goods having a water activity aw > 0.8. It has deposited on its surface an effective amount of natamycin sufficient to keep the product free of mold when the package is stored at ambient temperature for 2 weeks or more. In this method, the outer surface of the baked good is sprayed with natamycin to deposit thereon an effective amount of natamycin, after which the sprayed product is packaged in protective packaging.

Description

Background of the Invention [0001] The present invention relates to non-yeast fermented fine bakery products with improved shelf life, and to methods of increasing the shelf life of medium and high moisture fine baked goods. [0002] Many industrially produced baked goods come out of the baking process with a substantially sterile surface, but as a result of exposure to airborne contaminants and equipment contact, fungal surface contamination occurs soon after the baking process. After surface contamination, many baked goods are then very susceptible to spoilage due to surface mold, the severity of which is related to factors such as contamination level, product moisture content, and storage conditions. Baked goods such as cakes, muffins, waffles, and tortillas with relatively neutral pH, high water content, and high water activity are particularly susceptible to rapid spoilage by various molds, especially Penicillium and A species of Aspergillus. Manufacturing good-tasting,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/08A23L3/3463
CPCA23L3/34635A21D15/08
Inventor G·威廉斯J·德尔维斯-布劳顿J·法拉赫D·萨尔梅拉J·哈迪K·豪甘L·托马斯P·维斯勒
Owner DUPONT NUTRITION BIOSCIENCES APS
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