Foaming agent for bakery products

Abstract

The present invention provides the use of a composition comprising a protein hydrolysate or a protein hydrolysate conjugate and at least one acid as a whipping agent. The present invention further relates to a method for aerating a carbohydrate-containing food product by adding a protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and salts thereof. The present invention also relates to a method for preparing a composition comprising at least one protein hydrolysate conjugate and at least one acid and salts thereof.

Description

Invention Field

[0001] This invention relates to the use of compositions comprising protein hydrolysates or protein hydrolysate conjugates and at least one acid as a whipping agent. The invention further relates to a method for aerating carbohydrate-containing foods by adding protein hydrolysates or protein hydrolysate conjugates and at least one acid and its salt. The invention also relates to a method for preparing compositions comprising at least one protein hydrolysate conjugate and at least one acid and its salt. Background of the Invention

[0003] In the preparation of all baked goods, leavening agents or leavening systems are needed to give the baked goods a light and soft crumb structure. Baking powder was developed in the 19th century. Baking powder works much faster and, due to its powdery consistency, is easy to store and handle. Baking powder produces carbon dioxide by reacting with an acidifying agent using a carbon dioxide source.

[0004] Today, baking powders contain sodium bicarbonate or, less commonly, potassium bicarbonate as a source of carbon dioxide, and tartaric acid, sodium pyrophosphate or monocalcium phosphate, and sodium aluminum sulfate as acidifying agents. When a phosphate-free composition is required, glucono-δ-lactone and calcium citrate are also used as acidifying agents.

[0005] Current industrial-scale baking uses emulsifiers, which help to generate foam more quickly and subsequently stabilize the foam during whipping and baking (Bennion & Bemford, 1997). Furthermore, the use of emulsifiers allows for the whipping of the entire recipe (i.e., egg whites, yolks, sugar, starch, wheat flour, and baking powder) without side effects. However, these emulsifiers are used in conjunction with baking powder.

[0006] EP 0,362,181 A2 describes a sodium-free baking powder comprising a combination of stable X-ray amorphous calcium carbonate and an acid for leavening. Sodium acid pyrophosphate, sodium aluminum sulfate, monocalcium phosphate, dicalcium phosphate, sodium aluminum phosphate, fumaric acid, and citric acid are disclosed as the acid for leavening.

[0007] EP 0,588,496 A1 relates to adding citric acid in combination with at least one of calcium hydroxide, calcium oxide and calcium carbonate to yeast-fermented dough intended for microwave use.

[0008] US 7,250,187 B2 describes incorporating an encapsulated chemical leavening agent into dough using reduced shear force to protect the encapsulation through an applied biodegradable barrier material, thereby controlling the reaction of the leavening agent until some point during baking.

[0009] Currently, the baking industry is interested in increasing cake volume or reducing ingredient amounts based on the same amount of batter, thereby lowering the cost of producing cakes of the same volume without compromising quality. Furthermore, consumers prefer more natural products and fewer ingredients listed on product labels, creating demand for alternatives to chemical baking powders and synthetic emulsifiers (such as monoglycerides and diglycerides of fatty acids, as well as synthetic fatty acid esters).

[0010] Furthermore, sodium in food has long been a concern. Excessive sodium intake is believed to cause or worsen high blood pressure. Therefore, efforts are underway to replace sodium. While replacing sodium bicarbonate with potassium bicarbonate is not a problem for baking powder, the acidifier is more critical. Many batters are sensitive to the reaction when sodium pyrophosphate is replaced with other acidifiers, especially industrial batters.

[0011] Therefore, the prior art does not provide a foaming agent / aerator for industrial applications that has the same swelling effect as the most commonly used foaming agents / aerators, such as emulsifiers, as well as good storage stability.

[0012] Therefore, the aim is to provide an aerating agent or whipping agent that does not contain baking powder and chemical emulsifiers, but still allows for the production of fine foam and stabilizes the foam under pressure environments such as baking. Invention Overview

[0014] In the context of this invention and as shown and exemplified herein, it has been surprisingly found that the use of protein hydrolysates or protein hydrolysate conjugates and acids, such as lactic acid, in baked goods produces better cake volume and elasticity compared to baking powder and chemical emulsifiers. The application of protein hydrolysates or protein hydrolysate conjugates and acids avoids the use of baking powder and chemical emulsifiers, yet still produces the same preferred uniform cake crumb structure.

[0015] Therefore, in one aspect, the present invention provides the use of a composition as a foaming agent, the composition comprising:

[0016] a) at least one protein hydrolysate or at least one protein hydrolysate conjugate; and

[0017] b) At least one acid and its salt.

[0018] In another aspect, the present invention provides the use of a composition as a foaming agent, the composition comprising:

[0019] a) at least one protein hydrolysate or at least one protein hydrolysate conjugate; and

[0020] b) At least one acid and its salt;

[0021] The at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one sugar, wherein the at least one protein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W The at least one sugar has a weight-average molecular weight (M) of ≥100 to ≤20000 Da. W ).

[0022] In another aspect, the present invention provides a method for aerating a carbohydrate-containing food, comprising the steps of adding, prior to aeration, at least one composition comprising at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt to the carbohydrate-containing food.

[0023] In another aspect, the present invention relates to a composition comprising:

[0024] A) at least one protein hydrolysate conjugate; and

[0025] B) At least one acid and its salt. Invention Details

[0027] The following detailed description is exemplary in nature only and is not intended to limit the invention or its application and use. Furthermore, it is not intended to be construed as being bound by any theories set forth in the foregoing technical field, background, overview, or the following detailed description.

[0028] As used herein, the terms “comprising,” “containing,” and “including” are synonymous and are inclusive or open-ended, and do not exclude additional, unlisted members, elements, or method steps. It should be understood that the terms “comprising” and “including” as used herein include the term “consisting of.”

[0029] Furthermore, the terms “(a)”, “(b)”, “(c)”, “(d)”, etc., used in this specification and claims are used to distinguish between similar elements, but are not necessarily used to describe an order or chronological order. It should be understood that such terms are interchangeable where appropriate, and embodiments of the subject matter described herein can be operated in orders other than those described or exemplified herein. If the terms “(A)”, “(B)”, and “(C)” or “AA), BB)”, and CC)” or “(a)”, “(b)”, “(c)”, “(d)”, “(i)”, “(ii)”, etc., relate to steps of a method or use or measurement, then there is no temporal or time interval coherence between these steps; that is, these steps may be performed simultaneously or there may be time intervals of seconds, minutes, hours, days, weeks, months, or even years between these steps, unless otherwise stated in this application above or below.

[0030] The different aspects of the subject matter are defined in more detail in the following paragraphs. Each aspect thus defined may be combined with any other aspect or multiple aspects unless explicitly indicated otherwise. In particular, any feature indicated as preferred or advantageous may be combined with any other feature indicated as preferred or advantageous.

[0031] When "an embodiment," "an embodiment," or "a preferred embodiment" is used throughout this specification, it means that a particular feature, structure, or characteristic described in that embodiment is included in at least one embodiment of the invention. Therefore, the phrases "in one embodiment," "in a preferred embodiment," or "in a preferred embodiment" appearing throughout this specification do not necessarily refer to the same embodiment, but may refer to the same embodiment. Furthermore, in one or more embodiments, these features, structures, or characteristics can be combined in any suitable manner, as will be apparent to those skilled in the art from this disclosure. Moreover, while some embodiments described herein include certain features but not others in other embodiments, combinations of features from different embodiments are also within the scope of the subject matter and form different embodiments, as will be understood by those skilled in the art. For example, in the appended claims, any claimed embodiment can be used in any combination.

[0032] Furthermore, the ranges defined throughout this specification also include endpoint values; that is, a range of 1-10 means that both 1 and 10 are included within this range. For the avoidance of doubt, the applicant is entitled to obtain any equivalent scheme in accordance with applicable law.

[0033] The baked goods of the present invention are products in which the lifting of the batter is preferably carried out in the absence of yeast or leavened dough or any baking powder, but is essentially accomplished by mechanically aerating the batter. In other words, the compositions described herein preferably do not contain any baking powder. Baking powder is a powder used as a leavening agent in the preparation of baked goods, and is typically composed of sodium bicarbonate or potassium bicarbonate. Therefore, in a preferred embodiment, the compositions described herein do not contain sodium bicarbonate or potassium bicarbonate.

[0034] Preferred baked goods are cakes, such as sponge cake, Swiss jam rolls, or angel food cake.

[0035] In one embodiment, the present invention provides the use of a composition as a foaming agent, the composition comprising:

[0036] a) at least one protein hydrolysate or at least one protein hydrolysate conjugate; and

[0037] b) At least one acid and its salt.

[0038] In another aspect, the present invention provides the use of a composition as a foaming agent, the composition comprising:

[0039] a) at least one protein hydrolysate or at least one protein hydrolysate conjugate; and

[0040] b) At least one acid and its salt;

[0041] The at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one sugar, wherein the at least one protein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W The at least one sugar has a weight-average molecular weight (M) of ≥100 to ≤20000 Da. W ).

[0042] In another aspect, the present invention provides the use of a composition as a foaming agent, the composition comprising:

[0043] a) at least one protein hydrolysate or at least one protein hydrolysate conjugate; and

[0044] b) At least one acid and its salt;

[0045] The at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one sugar, wherein the at least one protein hydrolysate has a weight-average molecular weight (Mn) of ≥750 to ≤1800 Da. W The at least one sugar has a weight-average molecular weight (M) of ≥100 to ≤1000 Da. W ).

[0046] In another aspect, the present invention provides a method for aerating a carbohydrate-containing food, comprising the steps of adding, prior to aeration, at least one composition comprising at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt to the carbohydrate-containing food.

[0047] In another aspect, the present invention relates to a composition comprising:

[0048] A) at least one protein hydrolysate conjugate; and

[0049] B) At least one acid and its salt.

[0050] In a preferred embodiment, at least one acid is selected from lactic acid, phosphoric acid, hydrochloric acid, citric acid, ascorbic acid, tartaric acid, and sulfuric acid. In a more preferred embodiment, at least one acid is lactic acid.

[0051] protein hydrolysate

[0052] Protein hydrolysate is defined as a mixture of amino acids prepared by breaking down at least one protein using enzymes or by chemical treatment.

[0053] In a preferred embodiment, the at least one protein hydrolysate is a plant or animal protein hydrolysate. The at least one protein is selected from hydrolysates of wheat, soybean, rice, potato, pea, sunflower, rapeseed, lupin, and milk proteins. The at least one milk protein is selected from casein, whey protein, and β-lactoglobulin hydrolysates. In a more preferred embodiment, the at least one protein is selected from wheat hydrolysate and casein hydrolysate; more preferably, casein hydrolysate.

[0054] Each protein has a different weight-average molecular weight (M). w The optimal range of different protein hydrolysates depends on the structure of each protein.

[0055] In a preferred embodiment, the at least one protein hydrolysate is an enzymatically hydrolyzed protein hydrolysate. In another preferred embodiment, the enzyme is an endopeptidase. Examples of endopeptidases include alkaline protease and neutral protease.

[0056] In another preferred embodiment, the at least one protein hydrolysate is a chemically hydrolyzed protein hydrolysate. Chemically hydrolyzed protein hydrolysates are obtained by hydrolyzing proteins with an acid or alkaline hydroxide. In a preferred embodiment, the alkaline hydroxide is selected from sodium hydroxide and potassium hydroxide. In a preferred embodiment, the acid is selected from hydrochloric acid, sulfuric acid, and phosphoric acid. Conditions and processes must be carefully controlled to obtain the desired M. W A range of protein hydrolysates.

[0057] In a preferred embodiment, the at least one protein hydrolysate is not filtered after hydrolysis. A filtration step may be added when the solubility after hydrolysis is too low, and this step needs to be increased to obtain higher solubility, lower batter density, higher elasticity, and higher cake volume.

[0058] In another embodiment, after hydrolysis, the at least one protein hydrolysate is neutralized to approximately pH 7.0 by applying any acid suitable for the food ingredients. Suitable acids for the food ingredients are selected from lactic acid, phosphoric acid, hydrochloric acid, citric acid, and sulfuric acid. This pH-neutral protein hydrolysate is then spray-dried. Spray-dried products have advantages, depending on other batter ingredients.

[0059] In a preferred embodiment, the maximum weight-average molecular weight (M) of the protein hydrolysate WThe weight-average molecular weight is 2300 Da; more preferably 2200; even more preferably 2100; most preferably 2000; particularly 1800 or 1700 Da. The lower the weight-average molecular weight, the finer the cavity structure of the cake after baking. However, M... W If the molecular weight is too small, it will cause instability during mixing or baking, resulting in a higher batter density, or the batter may collapse during baking. Therefore, in a preferred embodiment, the minimum weight-average molecular weight (M) of the protein hydrolysate is... W The value is 600 or 650 Da, more preferably 660; more preferably 670; most preferably 680; and especially 750 or 800 Da.

[0060] In a preferred embodiment, the weight-average molecular weight (M) of casein hydrolysate W The value is 600 or 650 to 1000 Da, more preferably 600 or 670 to 900 Da or 690 to 900 Da; particularly 680 to 870 Da or 720 to 870 Da.

[0061] Protein hydrolysate conjugates

[0062] In a preferred embodiment, the at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one sugar, wherein the at least one protein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W The at least one sugar has a weight-average molecular weight (M) of ≥100 to ≤20000 Da. W In another preferred embodiment, the amino-carbonyl bonding is carried out at a temperature of ≥40°C to ≤75°C.

[0063] In a preferred embodiment, the at least one protein hydrolysate conjugate is a casein hydrolysate conjugate or a wheat hydrolysate conjugate. For the casein hydrolysate conjugate, the M of the hydrolysate... W Preferably, the concentration is 700-1000 Da, more preferably 720 or 750 to 900 Da. For wheat hydrolysate conjugates, the M of the hydrolysate... W Preferably, the range is 1300-2200 Da, more preferably 1500-2000 Da.

[0064] The molecular weight (M) of protein hydrolysates W Measurement:

[0065] In a preferred embodiment, the weight-average molecular weight of the at least one protein hydrolysate and the at least one protein hydrolysate conjugate is determined by the following method: OPA-N is measured according to the improved OPA method using N,N-dimethyl-2-mercaptoethylammonium chloride as the thiol component, Frister H., Meisel H., Schlimme E. (1988), Anal. Chem. V 330, pp. 631-633, and total nitrogen (total N) is measured according to Dumas method 1826, and the weight-average molecular weight is calculated according to the following formula:

[0066] (Total N / OPA-N)*100=M w

[0067] In a more preferred embodiment, the at least one sugar is a reducing sugar. The reducing sugar is selected from monosaccharides, disaccharides, and polysaccharides.

[0068] In another preferred embodiment, the monosaccharide is selected from xylose, glucose, ribose, arabinose, galactose, fructose, and mannose; more preferably, the at least one monosaccharide is glucose.

[0069] In another preferred embodiment, the disaccharide is selected from lactose and maltose. In another preferred embodiment, the polysaccharide is selected from dextrin, dextran, mannan, galactomannan, budding pachymannan, xanthan gum, carrageenan, locust bean gum, tamarind gum, guar gum, galactooligosaccharides, mono-oligosaccharides, xylooligosaccharides, pectin, chitin, chitosan, and alginic acid.

[0070] In one embodiment, the at least one sugar has a weight-average molecular weight (Mn) of ≥100 to ≤20000 Da. W Preferably ≥100 to ≤10000 Da, more preferably ≥100 to ≤2000 Da, and even more preferably ≥100 to ≤1000 Da.

[0071] Determination of the molecular weight of sugars:

[0072] In one embodiment, the molecular weight of the monosaccharide or disaccharide is determined by methods known in the art.

[0073] In one implementation, the molecular weight of the polysaccharide is determined by chromatographic techniques (gel permeation chromatography, high performance chromatography).

[0074] In one embodiment, the at least one sugar is a monosaccharide or a disaccharide.

[0075] In a preferred embodiment, the composition comprises:

[0076] a) at least one protein hydrolysate or at least one protein hydrolysate conjugate; and

[0077] b) At least one acid and its salt;

[0078] The at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one monosaccharide and / or at least one disaccharide, wherein the at least one protein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W ).

[0079] In a more preferred embodiment, the composition comprises:

[0080] a) at least one protein hydrolysate conjugate; and

[0081] b) At least one acid and its salt;

[0082] The at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one monosaccharide and / or at least one disaccharide, wherein the at least one protein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W ).

[0083] In one or even a more preferred embodiment, the composition comprises:

[0084] a) at least one protein hydrolysate conjugate; and

[0085] fb) lactic acid;

[0086] The at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one casein hydrolysate and at least one monosaccharide and / or at least one disaccharide, wherein the at least one casein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W ).

[0087] In another preferred embodiment, the molar ratio of the at least one sugar to the at least one protein hydrolysate is from ≥0.5:1.0 to ≤2.0:1.0.

[0088] In a preferred embodiment, the at least one protein hydrolysate is conjugated with at least one reducing sugar. One advantage of this conjugation is that it reduces some of the bitterness of the protein hydrolysate without affecting or reducing its baking properties. In the context of this application, conjugation means not only mixing the hydrolysate and the sugar, but also carrying out a Maillard reaction at elevated temperatures. Conjugation is initiated by the condensation of the amino group of the protein hydrolysate with the carbonyl group of the reducing sugar, resulting in the formation of a Schiff base and rearrangement into Amadori and Heyns products. Conjugation can be carried out in solution / dispersion or in a dry state, and is preferably carried out in a solution containing a high concentration of peptides and sugars with reducing ends. Hydrolysates treated with this conjugation are referred to as "conjugated hydrolysates." The conjugation process is controlled by selecting, for example, pH, temperature, and reaction time, depending on the corresponding protein hydrolysate and its M. W Higher sugar content results in less bitterness, higher pH results in less bitterness, and longer reaction time further reduces bitterness. Preferably, the temperature is around 65°C, because higher temperatures require very precise control of the process to avoid color changes in the conjugate, which are undesirable for some preferred white powder applications. The conjugation level is characterized by determining the degree of conjugation.

[0089] In a preferred embodiment, the degree of conjugation, measured according to the method described below, is ≥10.0% to ≤45.0%; more preferably ≥15.0% to ≤40.0%. It should be understood that the higher the amount of sugar, the lower the bitterness of the conjugated hydrolysate, because groups that cause more bitterness can react with reducing sugars. Therefore, the amount of sugar used for more bitter hydrolysates (e.g., casein hydrolysates) is higher than that used for less bitter peptides (e.g., wheat protein hydrolysates), and will be adjusted according to the respective differences in bitterness.

[0090] In a preferred embodiment, the composition used according to the invention does not contain a separate emulsifier selected from: lecithin (E322); polysorbate (E432-436); ammonium phospholipids. Phosphatide (E442); sodium, potassium, and calcium salts of fatty acids (E470); monoglycerides and diglycerides of fatty acids (E471); monoglycerides and diglycerides of acetic acid (E472a); monoglycerides and diglycerides of lactic acid (E472b); monoglycerides and diglycerides of citric acid (E472c); monoglycerides and diglycerides of diacetyl tartaric acid (E472e); sucrose esters of fatty acids (E473); sucrose glycerides (E474); propylene glycol esters of fatty acids (E477); polyglycerides of fatty acids (E475); polyglycerides of castor oil fatty acids (E476); thermally oxidized soybean oil that interacts with monoglycerides and diglycerides of fatty acids (E479); and sodium and calcium stearoyl lactylate (E481 and E482), because all of these emulsifiers must list their E number on the product label. In the context of this application, a separate emulsifier refers to an emulsifier that is prepared and added to the batter as a separate ingredient and is not a naturally occurring part of the ingredient (e.g., lecithin present in egg yolks).

[0091] In another preferred embodiment, the composition used in this invention does not contain baking powder.

[0092] Uses, methods and compositions

[0093] In one embodiment, the present invention provides a method for aerating a carbohydrate-containing food, comprising the steps of adding, prior to aeration, at least one composition comprising at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt to the carbohydrate-containing food. In a more preferred embodiment, the method of aerating a carbohydrate-containing food of the present invention is carried out for use in preparing baked goods.

[0094] In a preferred embodiment, the present invention provides the use of a composition comprising at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt in baked products.

[0095] In a preferred embodiment, the present invention provides the use of a composition comprising at least one protein hydrolysate conjugate and at least one acid and its salt in baked goods.

[0096] In a preferred embodiment, the present invention provides the use of a composition comprising at least one protein hydrolysate conjugate and lactic acid and its salt in baked goods.

[0097] The amount of the at least one protein hydrolysate or at least one protein hydrolysate conjugate used in the use or method of the present invention depends on the flour content in the batter.

[0098] In a preferred embodiment, the molar ratio of the acid and its salt to the at least one protein hydrolysate conjugate is from ≥0.3:1.0 to ≤10:1.0.

[0099] In a preferred embodiment, the molar ratio of the acid and its salt to the at least one protein hydrolysate is from ≥0.3:1.0 to ≤10:1.0.

[0100] The quality of a composition having at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid in generating fine and stable foam is determined by the batter density. If it is also sufficiently stable during baking, a lower batter density means the batter contains more air bubbles and the final cake volume is higher. In a preferred embodiment, the batter density of a standard cake recipe (which comprises a composition containing at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt) is ≤320 g / L after whipping and before baking; more preferably ≤300 g / L. Whipping is performed according to the "whipping" section of the Examples.

[0101] In a preferred embodiment, for a starch-only batter, the amount of protein hydrolysate or at least one of the protein hydrolysate conjugates in the batter is ≥0.8% (w / w) to ≤10.0% (w / w). The optimal amount depends on the individual protein hydrolysate or protein hydrolysate conjugate, variations in the batter, and other ingredients prepared by each baker.

[0102] In a preferred embodiment, for a batter containing only starch, the amount of casein hydrolysate or casein hydrolysate conjugate in the batter is 4.0% (w / w); more preferably 3.0% (w / w); particularly 2.5% (w / w).

[0103] In another preferred embodiment, the amount of wheat protein hydrolysate or wheat protein hydrolysate conjugate in the batter is 7.0% (w / w); more preferably 6.0% (w / w), and particularly 5.0% (w / w).

[0104] In a preferred embodiment, the present invention provides a method for aerating a carbohydrate-containing food, the method comprising, prior to aeration, adding a composition comprising at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt to the carbohydrate-containing food, wherein the carbohydrate-containing food does not contain a separated emulsifier selected from: lecithin (E322); polysorbate (E432-436); phospholipid ammonium (E442); sodium, potassium, and calcium salts of fatty acids (E470); monoglycerides and diglycerides of fatty acids (E471); monoglycerides and diglycerides of acetic acid (E471). E472a); monoglycerides and diglycerides of lactic acid (E472b); monoglycerides and diglycerides of citric acid (E472c); monoglycerides and diglycerides of diacetyl tartaric acid (E472e); sucrose esters of fatty acids (E473); sucrose glycerides (E474); propylene glycol esters of fatty acids (E477); polyglycerides of fatty acids (E475); polyglycerides of castor oil fatty acids (E476); thermally oxidized soybean oil interacting with monoglycerides and diglycerides of fatty acids (E479); and sodium and calcium stearoyl lactylate (E481 and E482), because all of these emulsifiers must list their E numbers on the product label. In the context of this application, a separate emulsifier refers to an emulsifier that is prepared and added to the batter as a separate ingredient and is not a naturally occurring part of the ingredient (e.g., lecithin present in egg yolks).

[0105] In a preferred embodiment, the present invention provides a method for aerating a carbohydrate-containing food, comprising the steps of adding, prior to aeration, at least one composition comprising at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt to the carbohydrate-containing food, wherein the carbohydrate-containing food does not contain baking powder.

[0106] In a preferred embodiment, the volume of a standard cake (comprising a composition containing at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt, baked from 500g-550g of batter according to a flour / starch or starch formulation) is 3000mL-3300mL of flour. The volume after baking, along with the crumb structure of the cake, are important quality parameters. This volume can be determined by various methods, such as laser scanning or rapeseed displacement. Sponge cakes are expected to be light and have a uniform structure. High volume often results in large air bubbles and an irregular structure.

[0107] In a preferred embodiment, a composition comprising at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt is used as a lyophilized powder or spray-dried powder. The composition can also be applied directly as a liquid or concentrate after hydrolysis, but protein liquids are generally more difficult to stabilize and preserve than dry powders, especially for food applications.

[0108] method

[0109] In one embodiment, the present invention provides a method for preparing a composition comprising at least one protein hydrolysate conjugate and at least one acid and its salt, the method comprising at least the following steps:

[0110] i) Contacting at least one acid and its salt with the protein hydrolysate conjugate to adjust the pH to a range of ≥4.5 to ≤6.5, yielding a mixture; and

[0111] ii) The processing steps of the mixture are selected from spray drying, pasteurization and freeze drying.

[0112] In a preferred embodiment, the protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one sugar, wherein the at least one protein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W The at least one sugar has a weight-average molecular weight (M) of ≥100 to ≤20000 Da. W ).

[0113] In another preferred embodiment, the at least one acid is selected from lactic acid, phosphoric acid, hydrochloric acid, citric acid, ascorbic acid, tartaric acid, and sulfuric acid; more preferably, the at least one acid is lactic acid.

[0114] In a more preferred embodiment, the at least one acid and its salt are present in solid or solution form, preferably in aqueous solution form. In another preferred embodiment, lactic acid and its salt are present in solution form.

[0115] In another preferred embodiment, the pH in step i) is ≥5.0 to ≤6.0.

[0116] In one embodiment, the method of the present invention further includes at least one processing step selected from spray drying, pasteurization and freeze drying of the mixture; more preferably spray drying and freeze drying.

[0117] The following provides a set of embodiments to further illustrate the invention, but is not intended to limit the invention to the specific embodiments listed below.

[0118] 1. Use of the composition as a foaming agent, the composition comprising:

[0119] a) at least one protein hydrolysate or at least one protein hydrolysate conjugate; and

[0120] b) At least one acid and its salt.

[0121] 2. A method for aerating foods containing carbohydrates, comprising the following steps:

[0122] Before inflation, at least one composition comprising at least one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salt is added to a food containing carbohydrates.

[0123] 3. The use or method of embodiment 1 or 2, wherein the at least one acid is selected from lactic acid, phosphoric acid, hydrochloric acid, citric acid, ascorbic acid, tartaric acid and sulfuric acid.

[0124] 4. The use or method of any of the above embodiments, wherein the at least one acid is lactic acid.

[0125] 5. The use or method of any of the above embodiments, wherein the at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one sugar, wherein the at least one protein hydrolysate has a molecular weight (M) of ≥600 to ≤2400 Da. W The at least one sugar has a molecular weight (M) of ≥100 to ≤20000 Da. W ).

[0126] 6. The use or method of any of the above embodiments, wherein the at least one protein hydrolysate is a plant or animal protein hydrolysate.

[0127] 7. The use or method of any of the above embodiments, wherein the at least one protein hydrolysate is selected from hydrolysates of wheat, soybean, rice, potato, pea, sunflower, rapeseed, lupin, and milk protein.

[0128] 8. The use or method of embodiment 7, wherein the at least one milk protein hydrolysate is selected from casein, whey protein and β-lactoglobulin hydrolysate.

[0129] 9. The use or method according to any one of embodiments 6-8, wherein the at least one protein hydrolysate is selected from wheat protein hydrolysate and casein hydrolysate.

[0130] 10. The use or method of any of the above embodiments, wherein the at least one protein hydrolysate is an enzymatically hydrolyzed protein hydrolysate.

[0131] 11. The use or method of embodiment 10, wherein the enzymatically hydrolyzed protein hydrolysate is obtained by hydrolyzing the protein with at least one endopeptidase.

[0132] 12. The use or method of embodiment 11, wherein the at least one endopeptidase is selected from alkaline proteases and neutral proteases.

[0133] 13. The use or method of embodiment 1 or 2, wherein the at least one protein hydrolysate is a chemically hydrolyzed protein hydrolysate.

[0134] 14. The use or method of embodiment 13, wherein the chemically hydrolyzed protein hydrolysate is obtained by hydrolyzing the protein with an acid or alkaline hydroxide.

[0135] 15. The use or method of embodiment 14, wherein the alkaline hydroxide is selected from sodium hydroxide and potassium hydroxide.

[0136] 16. The use or method of embodiment 5, wherein the at least one sugar is a reducing sugar.

[0137] 17. The use or method of embodiment 16, wherein the reducing sugar is selected from monosaccharides, disaccharides and polysaccharides.

[0138] 18. The use or method of embodiment 17, wherein the monosaccharide is selected from xylose, glucose, ribose, arabinose, galactose, fructose and mannose.

[0139] 19. The use or method of embodiment 17 or 18, wherein the monosaccharide is glucose.

[0140] 20. The use or method of embodiment 17, wherein the disaccharide is selected from lactose and maltose.

[0141] 21. The use or method of embodiment 17, wherein the polysaccharide is selected from dextrin, dextran, mannan, galactomannan, budding pachymannan, xanthan gum, carrageenan, locust bean gum, tamarind gum, guar gum, galactooligosaccharide, mono-oligosaccharide, xylooligosaccharide, pectin, chitin, chitosan and alginic acid.

[0142] 22. The use or method of embodiment 5, wherein the amino-carbonyl bonding is carried out by Maillard reaction.

[0143] 23. The use or method according to any one of embodiments 5 or 22, wherein the amino-carbonyl bonding is carried out at a temperature of ≥40°C to ≤75°C.

[0144] 24. The use or method of any of the above embodiments, wherein the molar ratio of the at least one sugar to the at least one protein hydrolysate is from ≥0.5:1.0 to ≤2.0:1.0.

[0145] 25. The use or method of any of the above embodiments, wherein the degree of conformity is ≥10.0% to ≤45.0%.

[0146] 26. The use or method of any of the above embodiments, wherein the molar ratio of the acid and its salt to at least one protein hydrolysate conjugate is from ≥0.3:1.0 to ≤10:1.0.

[0147] 27. The use or method of any of the above embodiments, wherein the molar ratio of lactic acid and its salt to at least one protein hydrolysate is from ≥0.3:1.0 to ≤10:1.0.

[0148] 28. Use or method of any one of embodiments 1-28, wherein the composition does not contain baking powder.

[0149] 29. Use of the composition as defined in any of the above embodiments in the preparation of baked goods.

[0150] 30. A composition comprising:

[0151] A) at least one protein hydrolysate conjugate; and

[0152] B) At least one acid and its salt.

[0153] 31. The composition of embodiment 30, wherein the composition does not contain baking powder.

[0154] 32. The composition of embodiment 30 or 31, wherein the at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one sugar, wherein the at least one protein hydrolysate has a molecular weight (M) of ≥600 to ≤2400 Da. W The at least one sugar has a molecular weight (M) of ≥100 to ≤20000 Da. W ).

[0155] 33. The composition of embodiment 30 or 31, wherein the at least one protein hydrolysate is an enzymatically hydrolyzed protein hydrolysate.

[0156] 34. The composition of embodiment 30, wherein the molar ratio of the at least one acid to the at least one protein hydrolysate conjugate is from ≥0.5:1.0 to ≤2.0:1.0.

[0157] 35. A method for preparing the composition according to any one of embodiments 30-34, the method comprising at least the following steps:

[0158] i) Contacting at least one acid and its salt with the protein hydrolysate conjugate to adjust the pH to a range of ≥4.5 to ≤6.5, yielding a mixture; and

[0159] ii) The processing steps of the mixture are selected from spray drying, pasteurization and freeze drying.

[0160] 36. The method of embodiment 35, wherein the at least one acid is selected from lactic acid, phosphoric acid, hydrochloric acid, citric acid and sulfuric acid.

[0161] 37. The method of embodiment 35, wherein in step i), the pH is ≥5.0 to ≤6.0, to obtain a mixture.

[0162] 38. The method of embodiment 35, wherein the at least one acid and its salt are present in solid or solution form.

[0163] 39. The method according to any one of embodiments 35-38, wherein the at least one acid is lactic acid, which exists in solution form.

[0164] 40. The method of any one of embodiments 35-39, wherein the protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate and at least one sugar, said at least one protein hydrolysate having a molecular weight (M) of ≥600 to ≤2400 Da. W The at least one sugar has a molecular weight (M) of ≥100 to ≤20000 Da. W ).

[0165] Although the invention has been described with reference to its specific embodiments, certain variations and equivalents will be apparent to those skilled in the art and are included within the scope of the invention. Example

[0166] The invention is described in detail through the following non-limiting working examples. More specifically, the test methods described below are part of the general disclosure of this application and are not limited to the specific working examples.

[0167] Analytical equipment:

[0168] - Hobart N 50 planetary mixer with three speed settings (steps 1, 2, and 3)

[0169] Winkler platform oven

[0170] -Stable Micro Systems Texture Analyzer

[0171] - 3D scanner, Micro Stable System.

[0172] solubility

[0173] The solubility of the protein hydrolysate powder was determined by spray drying after dispersing 5 g of protein hydrolysate powder in 92.5 g of tap water containing 2.5 g of Clarcel DIC-B as a filter aid at 25 °C. When dispersing it in water, care must be taken to prevent the protein hydrolysate from clumping by adding it slowly to the aqueous phase. The pH of the dispersion was then adjusted to 8 ± 0.5 using NaOH or HCl. The dispersion / solution was stirred at 200 rpm for 1 hour using a magnetic stirrer. The sample was filtered using Seitz K300R00 1 / 4 cm filter paper at a pressure of 2.5 bar. The protein concentration was measured before filtration and in the filtrate. The solubility was calculated using the following formula:

[0174] (Grams of protein in the filtrate / ggrams of protein before filtration) * 100 = Solubility of protein hydrolysate.

[0175] Protein concentration (Dumas)

[0176] Protein concentration was analyzed according to the ISO standard method (ISO 16634). The sample was converted into a gas by heating in a combustion tube to vaporize it. Interfering components were removed from the resulting gas mixture. Nitrogen compounds or a representative fraction of them in the gas mixture were converted into molecular nitrogen, which was quantitatively determined by a thermal conductivity detector. The nitrogen content was calculated by a microprocessor. To estimate protein content based on nitrogen, the following factors were used: wheat protein 5.7; casein and soybean 6.25; rice 5.95.

[0177] weight average molecular weight

[0178] The weight-average molecular weight M was determined by measuring OPA-N. W The value is (Frister H., Meisel H., Schlimme E. (1988) modified OPA method by using N,N-dimethyl-2-mercaptoethylammonium chloride as thiol component). Anal. Chem. V 330, pp 631-633). OPA-N does not directly represent MW, but only the number of terminal amine groups in each sample. M needs to be performed before conjugation. W Measurement. M W The value can be obtained by dividing the total nitrogen content (measured using the Dumas method 1826 described above) by the OPA-N value using the following formula:

[0179] (Total N / OPA-N)*100=M W

[0180] Monoglycerides and diglycerides / sugars

[0181] For methods of quantifying monoglycerides and diglycerides, see Morrison, W. W. Mann, D. L. Soon, W. Conventry AM (1975). Selective extraction and quantitative analysis of non-strarch and starch lipids from wheat flour. Journal of the Science of Food and Agriculture, v. 26(4), pp 507-521.

[0182] The degree of join is determined as follows:

[0183] First, divide the OPA-N value by the total nitrogen content; that is, divide the free amino group by the total nitrogen content from all amino acids. Then calculate the percentage reduction in this ratio after conjugation.

[0184] degree of association = [(OPA-N)] 起始 / nitrogen 起始 )-(OPA-N 结束 / nitrogen 结束 )] / (OPA-N 起始 / nitrogen 起始 )

[0185] OPA-N 起始 The OPA-N value is the value of hydrolyzed proteins that do not undergo conjugation reactions, and the OPA-N value is... 结束 The OPA-N value is the result of the conjugation reaction; similarly, nitrogen... 起始 This refers to the total nitrogen content of hydrolyzed proteins that have not undergone conjugation reactions, while nitrogen... 结束 The total nitrogen content is shown after the conjugation reaction. These ratios are used to illustrate the dilution effect that occurs when sugar is added to the system, thus directly reducing both total nitrogen and OPA-N upon dilution. However, by using these ratios, the absolute reduction of free amino groups alone can be calculated.

[0186] Hardness and elasticity testing of baked goods

[0187] The hardness and elasticity of baked goods were determined by texture property analysis (TPA) (TA-XT2i, Stable MicroSystems, Surrey GU7 1YL Unitid Kingdom), which was performed using a texture analyzer.

[0188] 1. General methods for preparing protein hydrolysates

[0189] The protein is dispersed in water, and the pH is then adjusted. The pH is adjusted to the optimal pH range for each enzyme, and can therefore vary depending on the enzyme used. Common processing temperatures are 50-65°C. Once the temperature and pH conditions of the protein dispersion are stable, the enzyme is added to initiate the protein hydrolysis reaction. The reaction time determines the molecular weight (MW) of the resulting protein hydrolysate, and thus the properties of the protein hydrolysate can be controlled by adjusting the reaction time. When the desired MW is reached, the reaction is terminated by denaturing the enzyme by increasing the temperature or changing the pH. Common denaturation temperatures are 80-90°C, depending on the type of enzyme used. After denaturation, the protein hydrolysate is lyophilized using, but not limited to, spray drying or freeze drying.

[0190] 1.2 General methods for preparing protein hydrolysate conjugates

[0191] Dissolve the protein hydrolysate in water, add sugar to the solution at 65-85°C, and adjust the pH to 8 or 8.5 with NaOH. Stir the system while maintaining a constant pH using NaOH. After 30 or 60 minutes, spray-dry the system to form a powder.

[0192] 2. Preparation of a composition of casein hydrolysate conjugate and lactic acid

[0193] Heat water (21.5 kg) to 55-65°C (maintain this temperature throughout the hydrolysis process) and add NaOH (20% NaOH solution, 0-250 g). Add casein (6-8 kg) (molecular weight approximately 20 kDa) to the warm water and adjust the pH to 8.5-9.5 using the 20% NaOH solution. Add alkaline protease (40-100 g) and stir the mixture for 15-60 minutes, while slowly adding 5-12 kg of casein (maintaining pH at 8.5-9.5). Add alkaline protease (40-100 g) and maintain the pH at 8.0-9.0 using the 20% NaOH solution for 10-120 minutes. Optionally, add 5-7 kg of casein while maintaining the pH at 8.0-9.0 for 30-120 minutes. Stir the mixture for 30-120 minutes without maintaining a constant pH. The final pH should be 7.5-8.5. The enzymatic reaction was terminated by heating to 80-84°C and maintaining the temperature constant for 15 minutes. The weight-average molecular weight of the casein hydrolysate was 600-750 Da.

[0194] Cool the mixture to 65°C, add 8-12 kg of glucose (Mw = 180 g / mol) to the solution, then adjust the pH to 8.5-9.0 using NaOH (20% NaOH solution) and maintain this pH for 1 hour. The casein hydrolysate conjugate has a weight-average molecular weight of 720-870 Da. Add lactic acid (88-90% solution) and adjust the pH to 5.5. Spray dry the mixture to form a powder.

[0195] 3. Whisk

[0196] The baking performance of the protein hydrolysate was tested in a standard cake application (Table 1). In a planetary mixer (Hobart N 50, Dayton, Ohio, USA), beat 36.8g wheat flour, 147.2g natural wheat starch, 150g sugar, 1g sodium chloride, and either 230g whole egg, 30g egg white, and 30g water, or 250g whole egg and 50g water, with the protein hydrolysate for 5 minutes, followed by a further 30 seconds of beating in step 2.

[0197] Table 1: Sponge Cake Recipes

[0198] wheat flour 36.8 36.8 Wheat starch 147.2 147.2 sugar 150.0 150.0 Salt 1.0 1.0 Whole eggs 230.0 250.0 egg white 30.0 - water 20.0 50.0

[0199] 3.1 Batter density

[0200] After mixing, the density of the batter is determined by weighing the amount (g) that fills a 250mL bowl. Multiply the weight by 4 to obtain the batter density expressed in grams per liter.

[0201] Example: 100g of batter in a 250mL bowl * 4 = batter density is 400g / L.

[0202] 3.2 Baking and Standard Cake Volume

[0203] Weigh 550g of batter into a round baking pan (26cm diameter, 5cm height) and bake at 195°C in a platform oven with an open draft (Wachtel, Hilden, Germany) for approximately 29 minutes. Standard cake volume was measured using a laser scanner (600 VSP6000152 Stable Micro Systems, Surrey GU7 1YL, United Kingdom).

[0204] 3.3 Cake Structure Evaluation

[0205] Cake structure is evaluated by allowing the cake to cool to room temperature (stored at room temperature for 1 hour) and then cutting it horizontally in the middle to study its structure. The cake structure is evaluated tactilely and visually by a professional baker or laboratory technician.

[0206] 4. Cake Recipe 2 ( Figure 2 ) and Formula 4 ( Figure 4 Formula 5 Figure 5 Formula 6 Figure 6 Formula 1 is an example of the present invention. Figure 1 ) and 3 ( Figure 3 This is not an example (comparative example) of the present invention.

[0207] Formulas 1-6 were tested, and their hardness and elasticity parameters were analyzed using texture properties (TPA).

[0208] Table 2

[0209]

[0210] *Out of range

[0211] The following observations were made regarding the addition of lactic acid in formulas 2 and 4:

[0212] - Stable batter consistency and low batter density.

[0213] - Improved cake volume and thus reduced cake crumb hardness.

[0214] - The cake shows greater elasticity.

Claims

1. Use of the composition as a foaming agent, the composition comprising: a) at least one casein hydrolysate conjugate; and b) Lactic acid; The at least one casein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one casein hydrolysate and at least one reducing sugar, wherein the at least one casein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W The at least one reducing sugar has a weight-average molecular weight (Mn) of ≥100 to ≤20000 Da. W ); The molar ratio of the lactic acid to the at least one casein hydrolysate conjugate is ≥0.5:1.0 to ≤2.0:1.

0.

2. The use of claim 1, wherein the at least one casein hydrolysate is an enzymatically hydrolyzed casein hydrolysate.

3. The use of claim 1, wherein the reducing sugar is selected from monosaccharides, disaccharides, and polysaccharides.

4. The use of claim 3, wherein the monosaccharide is selected from xylose, glucose, ribose, arabinose, galactose, fructose, and mannose.

5. The use of any one of claims 1-4, wherein the at least one casein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one casein hydrolysate and at least one reducing sugar, wherein the at least one casein hydrolysate has a weight-average molecular weight (Mn) of ≥750 to ≤1800 Da. W The at least one reducing sugar has a weight-average molecular weight (M) of ≥100 to ≤1000 Da. W ).

6. The use of claim 5, wherein the composition does not contain baking powder.

7. A method for aerating a food containing carbohydrates, comprising the following steps: Prior to aeration, at least one composition comprising at least one casein hydrolysate conjugate and lactic acid is added to a carbohydrate-containing food, wherein the at least one casein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one casein hydrolysate and at least one reducing sugar, and the at least one casein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W The at least one reducing sugar has a weight-average molecular weight (Mn) of ≥100 to ≤20000 Da. W The molar ratio of the lactic acid to at least one casein hydrolysate conjugate is ≥0.5:1.0 to ≤2.0:1.

0.

8. The method of claim 7, wherein the at least one casein hydrolysate is an enzymatically hydrolyzed casein hydrolysate.

9. The method of claim 7, wherein the reducing sugar is selected from monosaccharides, disaccharides, and polysaccharides.

10. The method of claim 9, wherein the monosaccharide is selected from xylose, glucose, ribose, arabinose, galactose, fructose, and mannose.

11. The method of any one of claims 7-10, wherein the at least one casein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one casein hydrolysate and at least one reducing sugar, wherein the at least one casein hydrolysate has a weight-average molecular weight (Mn) of ≥750 to ≤1800 Da. W The at least one reducing sugar has a weight-average molecular weight (M) of ≥100 to ≤1000 Da. W ).

12. The method of claim 11, wherein the composition does not contain baking powder.

13. Use of the composition as defined in any one of claims 1-6 in the preparation of baked goods.

14. A composition comprising: A) at least one casein hydrolysate conjugate; and B) Lactic acid; The at least one casein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one casein hydrolysate and at least one reducing sugar, wherein the at least one casein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W The at least one reducing sugar has a weight-average molecular weight (Mn) of ≥100 to ≤20000 Da. W );and The molar ratio of the lactic acid to at least one casein hydrolysate conjugate is ≥0.5:1.0 to ≤2.0:1.

0.

15. The composition of claim 14, wherein the composition does not contain baking powder.

16. A method for preparing the composition of claim 14 or 15, the method comprising at least the following steps: i) Contact lactic acid with the casein hydrolysate conjugate to adjust the pH to ≥4.5 to ≤6.5, yielding a mixture; and ii) The processing steps of the mixture are selected from spray drying, pasteurization and freeze drying; The at least one casein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one casein hydrolysate and at least one reducing sugar, wherein the at least one casein hydrolysate has a weight-average molecular weight (Mn) of ≥600 to ≤2400 Da. W The at least one sugar has a weight-average molecular weight (M) of ≥100 to ≤20000 Da. W );and The molar ratio of the lactic acid to at least one casein hydrolysate conjugate is ≥0.5:1.0 to ≤2.0:1.

0.

17. A batter comprising the composition of claim 14 or 15.

Images