EP2339929A1 - Suspension de céréales - Google Patents

Suspension de céréales

Info

Publication number
EP2339929A1
EP2339929A1 EP09813303A EP09813303A EP2339929A1 EP 2339929 A1 EP2339929 A1 EP 2339929A1 EP 09813303 A EP09813303 A EP 09813303A EP 09813303 A EP09813303 A EP 09813303A EP 2339929 A1 EP2339929 A1 EP 2339929A1
Authority
EP
European Patent Office
Prior art keywords
cereal
suspension
cereals
glucane
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP09813303A
Other languages
German (de)
English (en)
Other versions
EP2339929A4 (fr
Inventor
Inger Ahldén
Lennart Lindahll
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Drikk Sverige AB
Original Assignee
Drikk Sverige AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Drikk Sverige AB filed Critical Drikk Sverige AB
Publication of EP2339929A1 publication Critical patent/EP2339929A1/fr
Publication of EP2339929A4 publication Critical patent/EP2339929A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a method for the production of a ⁇ -glucane containing cereal suspension as well as the ⁇ -glucane containing cereal suspension and products comprising ⁇ -glucane containing cereal suspensions.
  • beta glucanes due to the health enhancing values of the beta glucanes.
  • the beta glucanes have been linked to health effects such as being good for the cardiovascular system, gastrointestinal tract, positive weight control through a sated feeling as well as reducing the GI-load by lowering the glucose and the insulin levels.
  • WO90/10748 discloses a process for the manufacturing of a cellulose-containing product, whereby the whole biomass is obtained from annual cellulose-producing plant, such as cereals are treated with alkali.
  • WO95/07628 relates to a homogenous and stable cereal suspension tasting and smelling like natural oats, wherein said suspension have been treated with specific ⁇ - and ⁇ - amylases in separate steps and whereby the process give rise to an cereal suspension having at least partly intact ⁇ -glucanes from oat.
  • WO00/24270 discloses a method for producing from an oat flour fraction, a water soluble beta-glucane composition having a high beta glucane/glucose weight ratio such as from 15:1, or more, wherein said method comprises the use of ⁇ -amylase in an amount sufficient to transform more than 50 % by weight of starch contained in the oats flour fraction to maltose.
  • the enzyme pullulase and/or protease may be used in combination with ⁇ -amylase.
  • the invention relates to a new improved cereal suspension being prepared by a new invented method.
  • the invented method it may at least be possible to control the consistency of the developed cereal suspension as well as the taste and sweetness of the suspension. Additionally, the invented cereal suspension, lower the glucose response in a mammal, such as a human being compared to conventional cereal suspensions.
  • Conventional cereal suspension such as oat suspensions does not have a defined size of the beta-glucanes present within the suspension.
  • the method comprises steps in which amylases are used in a specific combination which gives rise to steps in which the beta glucanes present within the oats efficiently and fast are degraded into small pieces of beta-glucanes, are systemically degraded as well as a sweet taste is achieved. The process is also very cost effective. After the treatment of the cereal suspension ⁇ -glucanes are added from another cereal source and thereby it is possible to control the consistency efficiently.
  • the invention in a first aspect relates to a method for the production of a ⁇ - glucane containing cereal suspension comprising the steps of; providing dry-or wet- grinded rolled cereals, suspending said first cereals if the cereals has been dry- grinded in a liquid, treating said cereals with at least three different enzymes, wherein said enzymes are ⁇ - and ⁇ - amylase enzymes, wherein the enzymes degrades the fibres, adding whereby you thereafter may add ⁇ -glucanes from a second cereal source, in an amount of from 0.011 to 1,0 % and obtaining the ⁇ - glucane containing cereal suspension.
  • Such a suspension will have a number of improved properties such as reduction of the LDL (bad cholestrerol) cholesterol content, increased viscosity when the cereal suspension passes the small intestine which delays the adsorption of fats and sugars, lower the glucose response compared to conventional cereal suspension.
  • LDL bad cholestrerol
  • conventional cereal suspensions does not contain substantially intact ⁇ -glucanes.
  • the invented suspension gives a good feeling of satiation which aids in limiting the caloric intake as well as a number of other health enhancing effects.
  • the invention in a second aspect relates to a ⁇ -glucane cereal suspension product comprising a first cereal suspension to which ⁇ -glucanes from a second source of cereals has been added, wherein the amount of ⁇ -glucanes are from 0.01 to 1.0 %, wherein the cereal suspension and the ⁇ -glucanes are from different cereal sources.
  • the ⁇ -glucan cereal suspension may be obtained by the above described method.
  • the invention relates to a product comprising a ⁇ -glucane cereal suspension.
  • Fig 1 illustrates one way to produce the invented cereal suspension as explained in EXAMPLE 1.
  • the invention relates to a ⁇ -glucane cereal suspension, wherein said suspension being based on a cereal suspension from a first cereal source, wherein the major part of the fibres such as the ⁇ -glucanes has been removed or degraded and to which ⁇ -glucanes from a second source has been added to an amount of 0.01 to 1.0 %, such as 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 or 1.0%. Examples are 0.2-1.0 % or 0.5-1.0 %
  • the ⁇ -glucane cereal suspension has a Brix number from 9-11, such as to 9.5, 9.6, 9.7, 9.
  • the cereal source may be different kinds of wheat, such as durum, dinkel and bulgur, triticale, oat, rye, corn, grain sorghum, pearl millet or barley, such as the suspension may be produced from oat and the ⁇ -glucanes may be from barley, rye or another oat source. Other sources may be leguminous plants. One specific example being the combination of wheat to which ⁇ -glucanes will be added.
  • the cereal source may be any kind of pure cereal source or any mixture of given cereal sources.
  • the second source of cereals which will be added after the ⁇ -glucanes have been removed or degraded from the first source may contain ⁇ -glucanes having a size of at least 400 000 Dalton, such as 500 000, 600 000, 700 000, 800 000 or more or having a size range of from 400 000 to 1 500 000 or 500 000 to 1 500 000 or 700 000 to 1500 000 Dalton.
  • the size may vary depending on the cereal source and there will always be traces or minor amounts have a size less than the sizes mentioned above.
  • the invention also relates to a method in which the product defined above may be produced.
  • the method comprises the steps of providing dry-or wet-grinded rolled cereals.
  • the cereals may then be added to a vacuum container to which a liquid such as water will be added and the cereals suspended into a suspension.
  • the vacuum container secures that the cereal suspension will no be exposed to air and no or just minor oxidation may occur.
  • the cereal suspension will be treated with a subset of enzymes, wherein the order of the enzymes may be as follows: ⁇ -amylase enzyme followed by a ⁇ -amylase enzyme followed by an ⁇ -amylase enzyme.
  • ⁇ -amylase Fungamyl® obtainable from Novo Nordisk AS and Maltogenase® obtainable from Danisco AS
  • example of a ⁇ -amylase is DIAZYME®BB obtainable from Danisco AS.
  • the ⁇ -glucanes of the cereal suspension will be partly or completely degraded during the enzymatic treatment, dependent on the purity of the enzymes.
  • the suspension may be passed into a colloid miller and milled into a homogenous suspension and the following treatment with at least a ⁇ -amylase for an additional time period, wherein the Brix number increases.
  • the enzymes may then be inactivated by for example an increase in temperature, such as above 100 0 C.
  • the fibre fraction may then be removed from the cereal suspension, wherein the fibre fraction comprises ⁇ -glucanes as well as other fibres by decanting.
  • the cereal suspension may be treated by at least an additional ⁇ -amylase, which will hydrolyse 1,4-alpha-glucosidic linkages in starch, partially hydrolysed starch and low-molecular weight oligosaccharides, including maltotriose. Maltose units are removed in a stepwise manner from the non-reducing chain ends.
  • Example of an ⁇ -amylase suitable to be used in the final enzymatic treatment being MaltogenaseTM obtainable from Novo Nordisk AS. All the steps used in the process are to achieve the goal of increasing the brix value to a value which gives a desired taste.
  • the enzymatic steps will be followed by heat inactivating steps such as UHT treatment steps.
  • ⁇ -glucans Prior to that the product is finalised when ⁇ -glucans are added, wherein said ⁇ -glucans are from another source than the cereals that have been treated in the method.
  • the ⁇ -glucans may be the Barley B ⁇ - Fibre obtainable from Culinar having a defined size of the beta-glucanes.
  • the ⁇ -glucane cereal suspension has a number of improved properties, such a well defined suspension will be more attractive to use as a health improving cereal suspension compared to other cereal suspensions.
  • Such a suspension will have a number of improve properties such as it reduces the LDL (bad cholestrerol) cholesterol content, increased viscosity when the cereal suspension passes the small intestine which delays the adsorption of fats and sugars, lower the glucose response compared to conventional cereal suspension, gives a good feeling of satiation which aids in limiting the caloric intake as well as a number of other health enhancing effects.
  • the ⁇ -glucane cereal suspension may also comprise one or more added ingredients such as taste, colour, minerals, vitamins, vanilla, cacao, cinnamon, herbs, ginger, coffe, fruit, berries etc. Another example is inuline.
  • the ⁇ -glucan cereal suspension product may be ice-cream, gruel, yoghurt, milkshake, smoothie, a health drink or any other drink.
  • the ⁇ -glucan cereal suspension product may be replacement product for an animal milk product such as a cow milk product.
  • Fig 1 shows how the ⁇ -glucane containing oat suspension was prepared in the example.
  • the oat suspension was treated for 8 minutes and then transferred to a colloid mill (4) were the suspension was milled for 20 minutes and transferred to container 5 to which 91 ml of Fungamyl (6) and the treatment contained for additional 22 minutes.
  • the enzymes were then inactivated at 110 degree C (7) followed by a flashing step at 75 0 C (8).
  • the flashing was followed by a step of decanting (9) wherein the fibre fraction containing ⁇ -glucanes were removed from the oat suspension followed by e cooling step (10) performed at a temperature of about 58-60 0 C.
  • the oat suspension was transferred to a container (11) and 220 ml of Maltogenase (12) was added and the oat suspension was perheated (13) and incubated until preferred taste is obtained having a brix value of about 10 when an UHT treatment (14) at 140 0 C were performed to inhibit the enzymes.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

L’invention concerne une suspension de céréales améliorée produite au moyen d’un nouveau procédé. Ce nouveau procédé permet de réguler la consistance  ainsi que la saveur et le goût sucré de la suspension. Le procédé de production consiste à utiliser des amylases dans des combinaisons spécifiques, ce qui a pour résultat de dégrader les bêta-glucanes de l’avoine et d’augmenter le goût sucré de la suspension. Après un traitement enzymatique, on ajoute des bêta-glucanes provenant d’une autre source et on effectue une mesure qui permet de réguler efficacement la consistance de la suspension. L’invention concerne également une suspension de céréales qui contient des bêta-glucanes.
EP09813303A 2008-09-15 2009-09-15 Suspension de céréales Withdrawn EP2339929A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0801966A SE532376C2 (sv) 2008-09-15 2008-09-15 Cerealiesuspension
PCT/SE2009/000409 WO2010030220A1 (fr) 2008-09-15 2009-09-15 Suspension de céréales

Publications (2)

Publication Number Publication Date
EP2339929A1 true EP2339929A1 (fr) 2011-07-06
EP2339929A4 EP2339929A4 (fr) 2012-03-28

Family

ID=41435137

Family Applications (1)

Application Number Title Priority Date Filing Date
EP09813303A Withdrawn EP2339929A4 (fr) 2008-09-15 2009-09-15 Suspension de céréales

Country Status (3)

Country Link
EP (1) EP2339929A4 (fr)
SE (1) SE532376C2 (fr)
WO (1) WO2010030220A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102960461B (zh) * 2012-11-30 2014-04-02 江南大学 一种具有良好口感、色泽及稳定性的燕麦乳制备方法
CN105341950B (zh) * 2015-11-05 2019-01-18 南京金陵红楼梦生物科技有限公司 一种降血糖燕麦膳食纤维及其制备方法
FR3053239B1 (fr) 2016-06-30 2022-02-25 Teknimed Susbtitut osseux et systeme d'injection autonome
FI128699B (en) * 2017-12-22 2020-10-30 Valio Ltd Plant-based food product and process

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE502941C2 (sv) * 1993-09-15 1996-02-26 Lennart Lindahl Homogen och stabil cerealiesuspension och förfarande för dess framställning
US6020016A (en) * 1998-04-01 2000-02-01 The J.M. Smucker Company Glucan containing beverage and method of making the same
US6190708B1 (en) * 1998-10-19 2001-02-20 Cereal Base Ceba Ab Enzyme preparations for modifying cereal suspensions
US6451369B1 (en) * 1998-10-19 2002-09-17 Cereal Base Ceba Ab Non-dairy, ready-to-use milk substitute, and products made therewith
US6531178B2 (en) * 2000-12-08 2003-03-11 Quaker Oats/Rhone-Poulenc Partnership β-glucan process, additive and food product
US20030147993A1 (en) * 2002-02-01 2003-08-07 Heddleson Ronald A. Food products with improved bile acid binding functionality and methods for their preparation
SE0200735D0 (sv) * 2002-03-13 2002-03-13 Raisio Group Plc Food and feed composition and process
JP3889647B2 (ja) * 2002-03-27 2007-03-07 株式会社Ａｄｅｋａ ヨーグルト類
FI122341B (fi) * 2005-07-04 2011-12-15 Avenly Oy Menetelmä elintarvikesuspension valmistamiseksi
WO2007150063A2 (fr) * 2006-06-23 2007-12-27 Cargill Incorporated Compositions permettant d'abaisser le cholestérol du sérum sanguin et leur utilisation dans des produits alimentaires, des boissons et des suppléments diététiques

Also Published As

Publication number Publication date
SE0801966L (sv) 2009-12-29
SE532376C2 (sv) 2009-12-29
WO2010030220A1 (fr) 2010-03-18
EP2339929A4 (fr) 2012-03-28

Similar Documents

Publication Publication Date Title
Schmidt Cereal beta-glucans: An underutilized health endorsing food ingredient
FI114379B (fi) Menetelmä homogeenisen ja stabiilin viljasuspension valmistamiseksi
Biliaderis et al. Functional food carbohydrates
CN103844185B (zh) 可溶性燕麦或大麦粉以及利用酶的制备方法
US9504272B2 (en) Method of processing oats to achieve oats with an increased avenanthramide content
CN100548155C (zh) 改进的包含低分子量葡聚糖的含膳食纤维材料
RU2586152C2 (ru) Способ получения экстракта на основе цельного зерна злаков
RU2549932C2 (ru) Молочно-зерновой напиток для детей младшего возраста, содержащий гидролизованное цельное зерно
Ahmad et al. β-Glucan as a food ingredient
RU2597988C2 (ru) Быстрорастворимые сухие напитки, содержащие гидролизованное цельное зерно
Din et al. Nutritional and functional perspectives of barley β-glucan
CN102651975A (zh) 包含水解全谷粒的营养产品
MX2013006506A (es) Bebidas listas para consumo que comprenden granos enteros hidrolizados.
RU2577356C2 (ru) Композиция начинки, содержащая гидролизованное цельное зерно
EP2339929A1 (fr) Suspension de céréales
RU2545867C2 (ru) Сублимированный закусочный продукт, содержащий гидролизованное цельное зерно
MX2013006510A (es) Producto de cereal infantil que comprende grano entero hidrolizado.
RU2383253C2 (ru) Жидкая композиция волокон, способ ее получения, ее применение и пищевой продукт
Sharma et al. Prebiotic and probiotic potential of cereals
WO2012076056A1 (fr) Produit alimentaire comprenant une céréale entière hydrolysée

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20110411

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK SM TR

AX Request for extension of the european patent

Extension state: AL BA RS

DAX Request for extension of the european patent (deleted)
A4 Supplementary search report drawn up and despatched

Effective date: 20120228

RIC1 Information provided on ipc code assigned before grant

Ipc: A23L 1/308 20060101ALI20120222BHEP

Ipc: A23L 1/105 20060101ALI20120222BHEP

Ipc: A23L 1/10 20060101ALI20120222BHEP

Ipc: A23L 2/52 20060101ALI20120222BHEP

Ipc: A23C 9/154 20060101ALI20120222BHEP

Ipc: A23C 9/137 20060101AFI20120222BHEP

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20120927