EP3071041A1 - Verfahren zur herstellung halbfertiger nahrungsmittelprodukte auf mehlbasis mit trans-glutaminase-aktivität und einer lysinquelle - Google Patents

Verfahren zur herstellung halbfertiger nahrungsmittelprodukte auf mehlbasis mit trans-glutaminase-aktivität und einer lysinquelle

Info

Publication number
EP3071041A1
EP3071041A1 EP14798966.9A EP14798966A EP3071041A1 EP 3071041 A1 EP3071041 A1 EP 3071041A1 EP 14798966 A EP14798966 A EP 14798966A EP 3071041 A1 EP3071041 A1 EP 3071041A1
Authority
EP
European Patent Office
Prior art keywords
spp
lysine
process according
source
gluten
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Withdrawn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
EP14798966.9A
Other languages
English (en)
French (fr)
Inventor
Danilo CICIULLA
Gianfrancesco Emanuele CORMACI
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP3071041A1 publication Critical patent/EP3071041A1/de
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins

Definitions

  • the present invention is generally applicable to the field of food treatment and
  • TG-ase trans-glutaminase
  • gluten-free have a mediocre appearance and a poor palatability, with a resulting impaired life quality for people suffering from celiac disease.
  • deglutinated flours starting from genetically modified organisms to delete the gene pool responsible for the synthesis of gliadin and glutenin (major components of gluten), is extremely expensive and laborious.
  • trans-glutaminase is also known in the food industry, in combination with regular gluten flours, with the ultimate purpose of improving the rheology and technological properties of dough, to perform enrichment in protein content and possibly an overall organoleptic improvement.
  • a method for the treatment of celiac disease which involves the use of lysine, a derivative thereof or other simple amines such as methylamine, ethylamine, putrescine, spermidine and spermine as TG-ase co-substrates, for the molecular sequestration of specific portions of the gliadin and possibly for the glutenin, for the deamidation of a glutamine residue in specific sequences of the gluten, since this document argues, although it is not uniquely determined, that just a deamidation of specific glutamines would exclusively trigger the immune response of celiac patients.
  • the described process is implemented by acting directly on flour and not on intermediates of the production, i.e. on the dough, with resulting effects in terms of higher costs for the final product.
  • WO2008053310 describes a method of treatment of flour-based food and their use by celiac subjects, which involves the use of TG-ase as a gluten masking catalyst, also in this case by acting directly on flour but through transamidation.
  • the substrate masking gluten is a derivative of lysine, precisely an ester of this aminoacid with a primary alcohol in one, two, three or four carbon atoms or, possibly, a lysine peptide derivative or another primary amine and therefore always through relatively complex chemical treatments, highlighting as a result the aforementioned technological problems and costs.
  • the process focuses on flour and not directly on the semi-finished intermediate.
  • the object of the invention is to overcome the above drawbacks, providing a process for the preparation of semi-finished flour-based food which is particularly efficient and relatively cheap.
  • a particular object is to provide a process for the preparation of semi-finished flour- based foods which allows to obtain products with a low content of gluten or labelled gluten-free, using any vegetable flour containing gluten and avoiding the use of flours bio-engineered for not expressing the gluten.
  • a particular object is to provide a process for the preparation of semi-finished flour- based foods which allows to obtain products with a low content of gluten or labelled gluten-free, by acting directly in the mixing phase of the raw materials and without the use of special flours.
  • a further object is to provide a process for the preparation of semi-finished flour-based foods which allows to obtain products with a low content of gluten or classifiable as gluten-free, using natural components already employed in oven -baked goods.
  • Still another particular object is to provide a process for the preparation of semi-finished flour-based foods which allows to obtain products with a low content of gluten or classifiable as gluten-free intended to cancel either the causes that generate the celiac disease and the risk associated with gluten ingestion.
  • Another particular object is to provide a process for the preparation of semi-finished flour-based foods which allows to obtain products with a low content of gluten or labelled gluten-free which allow to have products matching to traditional products both for organoleptic and rheological properties and with regard to flavour and taste.
  • Not last object of the invention is to provide a process for the preparation of semifinished flour-based foods which allows to obtain products with a low content of gluten or labelled gluten-free, and which can be implemented in traditional industrial systems, without making substantial modifications thereto, but only with the insertion of simple to build and easy-to-use auxiliary equipments.
  • a process for the preparation of semi-finished flour-based food which, in accordance with claim 1, comprises the steps of providing a predetermined amount of at least one vegetable flour containing gluten, realizing a semi-finished dough product based on said at least one vegetable flour, adding to said dough an element with transglutaminase activity, adding at least one source of lysine adapted to cooperate with the element with trans-glutaminase activity to activate its chelating action of the gluten QXP antigenic sites by trans-amidation, wherein said lysine source is a biological or cellular lysate obtained by mechanical or physical treatments of natural products and added directly into said semi-finished dough.
  • the flour gluten network will not be altered, then the dough obtained from working said semi-finished product will show optimal elasticity and strength, suitable to allow the processing of semi-finished product in traditional plants.
  • said lysate may be used in raw form or as a supernatant and derived from the treatment of a microorganism containing lysine, such as a microorganism selected from Saccharomyces spp.; Schizosaccharomyces spp.; Saccharomycopsis spp.; Lactobacillus spp.; Leuconostoc spp.; Pediococcus spp.; Bifidobacterium spp.; Ruminococcus spp.; Selenomonas spp.; Glucobacter spp.; Chlamydomonas spp.; Chlorella spp.; Chlorobium spp.; Chlorococcum spp.; Spirulina spp.; Volvox spp.; Spyrogyra spp.; Cytophaga spp.; Rhodobacter spp.; Rhodopse
  • the microorganisms or other lysine sources may be subjected to a cold sonication or other mechanical treatments, such as homogenization or centrifugation, that do not require any modification of plants but the addition of simple and easy-to-use auxiliary equipments, in such a manner to not significantly increase the overall costs.
  • mechanical treatments such as homogenization or centrifugation will allow to at least partially provide the element with trans-glutaminase activity, also avoiding the use of further bacterial TG-ase in the mixing phase.
  • FIG. 1 is a block diagram of a first preferred embodiment of the process
  • FIG. 2 is a block diagram of a second preferred form of execution of the process.
  • a first mode of carrying out the invention is showed, which essentially comprises a step a) of providing a predetermined amount of a vegetable flour containing gluten or a mixture of vegetable flours, at least one of which contains gluten, in variable proportions and amounts depending on the recipe.
  • step ao Further ingredients are subsequently added (step ao) to flour or flour mixture, and in particular one or more liquid phases, in order to achieve a semi-finished dough (step b). Also in this case, of course, the choice of the other components may be highly dependent on the desired finished product.
  • the mixture will then be added (step c) with a trans-glutaminase activity element, which could be directly added to the mixture or introduced together with the other ingredients.
  • the trans-glutaminase element may be of bacterial origin.
  • the dough is then added (step d) with at least one source of lysine adapted to cooperate with the element with TG-ase activity to activate its chelating action on the gluten QXP antigenic sites by trans-amidation, thus obtaining a food product suitable for subjects with celiac disease or other gluten-related disease.
  • the source of lysine, or one or more of the provided lysine sources, will be a biological or cellular lysate obtained by mechanical or physical treatments of natural products and added directly into the semi-finished dough.
  • the lysate may be used in raw form or as a supernatant resulting from treatment of a microorganism containing lysine, such as yeasts or chlorophyceae (green microalgae), with selection of strains considered non-pathogenic to man.
  • a microorganism containing lysine such as yeasts or chlorophyceae (green microalgae)
  • the microorganism will be selected among the non-pathogenic strains of Saccharomyces spp., Schizosaccharomyces spp., Saccharomycopsis spp., Lactobacillus spp., Leuconostoc spp., Pediococcus spp., Bifidobacterium spp., Ruminococcus spp., Selenomonas spp., Glucobacter spp., Chlamydomonas spp., Chlorella spp., Chlorobium spp., Chlorococcum spp., Spirulina spp., Volvox spp., Spyrogyra spp., Cytophaga spp., Pvhodobacter spp., Rhodopseudomonas spp., Rhodo spirillum spp., Rhodomicrobium
  • Desulfovibrium spp. Flavobacterium spp., Desulfuromonas spp., Thiobacillus spp., Paracoccus spp., Sorangium spp., Rhizobium spp., Agrobacterium spp.
  • the lysine source or one of the sources of lysine may be milk, in any form, added directly to the dough.
  • the lysine source or one of the sources of lysine may be selected among elements containing and/or producing nisin, such as non-pathogenic strains of Streptococcus spp., Staphylococcus spp., Ruminococcus spp., Bacillus spp., Carnobacterium spp., Halobacterium spp., Actinoplanes spp., Kluyveromyces spp., Leuconostoc spp. and Lactobacillus spp.
  • nisin such as non-pathogenic strains of Streptococcus spp., Staphylococcus spp., Ruminococcus spp., Bacillus spp., Carnobacterium spp., Halobacterium spp., Actinoplanes spp., Kluyveromyces spp., Leuconostoc spp. and Lactobacillus
  • step eo the suitably prepared micro-organism (step eo) is subjected to cold sonication treatment (step e), adapted to achieve the lysis of the fungal cell wall for generating a cell lysate which make available the lysine necessary for the TG-ase to mask the gluten QXP antigenic sites.
  • the lysate is obtained by the action of ultrasounds on regular baker's yeast, that can be immersed in a basin of cold water, which acts as a cooling medium, and treated for 2.5 minutes with ultrasonic frequencies.
  • step e) of sonication is followed by a step f) of centrifugation necessary to separate (step g) the supernatant from the solid sediment, that can be separately collected (step h) and possibly removed (step i), while the supernatant will be introduced in the dough (step d).
  • the complex of the steps of mechanical treatment of the selected microorganism may be performed in parallel to the step of preparation of the dough, or before the same. In the latter case it will be appropriate to provide a cooling phase of the lysate below 0°C, preferably close to -20°C, to prevent hydrolysis reactions and the lysate will be maintained cooled until its addition in the semi-finished product or dough.
  • dough itself Before adding the dough with a lysine source, dough itself can be added (step j) with further adjuvants like a source of papain, purified and crystallized as a single enzyme or as a recombinant enzyme, to take advantage of its transamidase ability by pH variation of the dough in the range of values between 5.7 and 7.5 and in particular of its ability to hydrolyze the proteins in the supernatant derived from the mechanical treatment, to enhance the reaction with transglutaminase contained in the solid sediment.
  • further adjuvants like a source of papain, purified and crystallized as a single enzyme or as a recombinant enzyme, to take advantage of its transamidase ability by pH variation of the dough in the range of values between 5.7 and 7.5 and in particular of its ability to hydrolyze the proteins in the supernatant derived from the mechanical treatment, to enhance the reaction with transglutaminase contained in the solid sediment.
  • a further additive may be made up from at least one source of the enzyme 1,3-beta- glucanase, and the Class II and III chitinases, for example fresh papaya juice or any papaya-based sample or compound, in order to release the PNG-ase within the microorganism cell wall fraction, through degradation of the cell wall polysaccharides themselves exerted by these enzymes.
  • the enzyme 1,3-beta- glucanase for example fresh papaya juice or any papaya-based sample or compound
  • Additional additives to the lysate may be non-toxic reducing agents selected from the group comprising sorbic acid, benzoic acid, sodium metabisulfite, potassium metabisulfite, calcium metabisulfite, ascorbic acid, citric acid, tartaric acid, L-cysteine, L-cysteine hydrochloride, L-cysteine hydrochloride monohydrate, and similar agents to reactivate the cell wall PNG-ase of the microorganism.
  • non-toxic reducing agents selected from the group comprising sorbic acid, benzoic acid, sodium metabisulfite, potassium metabisulfite, calcium metabisulfite, ascorbic acid, citric acid, tartaric acid, L-cysteine, L-cysteine hydrochloride, L-cysteine hydrochloride monohydrate, and similar agents to reactivate the cell wall PNG-ase of the microorganism.
  • the dough so obtained will undergo one or more subsequent accessory steps, such as a resting step k) for a predetermined time, e.g. 60 minutes, a step 1) of new kneading with the possible addition of yeast (phase lo), a possible step m) of leavening in the case where the semi-finished product is intended for the production of bakery products, a portioning step n), and further steps o) of cooking or other storage procedure designed to obtain the product P ready for consumption and/or sale.
  • a resting step k for a predetermined time, e.g. 60 minutes
  • a possible step m) of leavening in the case where the semi-finished product is intended for the production of bakery products
  • a portioning step n a portioning step n
  • Fig. 2 shows a second mode of carrying out the process, which differs from the previous essentially because the step e) of the lysine source sonication is replaced by a mechanical treatment of centrifugation, for example using a piston-rod mechanical homogenizer, in order to release either the lysine useful to the enzymatic reaction and the cell wall with PNG-ase activity, to replace the external supplementation of bacterial TG-ase or as partial addition to the external Tg-ase amount itself.
  • a mechanical treatment of centrifugation for example using a piston-rod mechanical homogenizer
  • Treating the supernatant with papain will hydrolyze its protein content, making more easily available for the reaction with TG-ase contained in the sediment, which therefore will also be suitably introduced into the dough.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Cereal-Derived Products (AREA)
EP14798966.9A 2013-10-08 2014-10-08 Verfahren zur herstellung halbfertiger nahrungsmittelprodukte auf mehlbasis mit trans-glutaminase-aktivität und einer lysinquelle Withdrawn EP3071041A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000002A ITSR20130002A1 (it) 2013-10-08 2013-10-08 Nuovo processo industriale di lavorazione per la produzione di alimenti farinacei, destinati a soggetti con malattia celiaca clinicamente manifesta, a base di farine comuni.
PCT/IB2014/065152 WO2015052665A1 (en) 2013-10-08 2014-10-08 Process for the preparation of semi-finished flour based food products comprising an element with trans-glutaminas activity and a source of lysine

Publications (1)

Publication Number Publication Date
EP3071041A1 true EP3071041A1 (de) 2016-09-28

Family

ID=49596393

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EP14798966.9A Withdrawn EP3071041A1 (de) 2013-10-08 2014-10-08 Verfahren zur herstellung halbfertiger nahrungsmittelprodukte auf mehlbasis mit trans-glutaminase-aktivität und einer lysinquelle

Country Status (3)

Country Link
EP (1) EP3071041A1 (de)
IT (1) ITSR20130002A1 (de)
WO (1) WO2015052665A1 (de)

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Publication number Priority date Publication date Assignee Title
CN107751307A (zh) * 2017-12-06 2018-03-06 王康学 一种螺旋藻月饼及其制备方法
IT201800010305A1 (it) * 2018-11-13 2020-05-13 Danilo Ciciulla Procedimento per la preparazione di alimenti a base di farina di grano destinati a soggetti celiaci o affetti da gluten sensitivity
BR112022025272A2 (pt) * 2020-06-09 2023-02-14 Dr Schaer S P A Método para preparar uma mistura e produtos alimentares derivados do mesmo
ES2970628A1 (es) * 2022-10-25 2024-05-29 Bread Free S L Procedimiento para preparar una harina apta para celíacos

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CH643296A5 (fr) * 1980-05-02 1984-05-30 Nestle Sa Procede de fabrication d'un extrait de levure.
US4904485A (en) * 1986-10-02 1990-02-27 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries
DE4041533A1 (de) * 1990-12-22 1992-06-25 Roehm Gmbh Backmittel oder backmehl, sowie verfahren zur herstellung von backteigen und backwaren
JPH11243843A (ja) * 1998-02-27 1999-09-14 Ajinomoto Co Inc パン類の製造方法及びパン類製造用酵素製剤
JP3867261B2 (ja) * 1998-04-08 2007-01-10 味の素株式会社 酵素製剤及び麺類の製造方法
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AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
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Also Published As

Publication number Publication date
WO2015052665A4 (en) 2015-06-04
WO2015052665A1 (en) 2015-04-16
ITSR20130002A1 (it) 2015-04-08

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