USRE38507EExpiredUtility
Antistaling process and agent
Est. expirySep 27, 2009(expired)· nominal 20-yr term from priority
Inventors:Tine Kold Olesen
A21D 8/042
50
PatentIndex Score
19
Cited by
91
References
104
Claims
Abstract
The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.
Claims
exact text as granted — not AI-modifiedWhat is claimed is:
1. A process for retarding the staling of a baked product comprising
(a) adding a maltogenic α-amylase to either a flour that is then used to form a dough or directly to a dough wherein the maltogenic α-amylase is produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain NCIB 11837 and is added in an amount to retard the staling of the baked product; and
(b) baking the dough to form the baked product.
2. The process of claim 1 , wherein the amount is from 0.1 to 10,000 MANU per kg of flour.
3. The process of claim 2 , wherein the amount is from 1 to 5000 MANU per kg of flour.
4. The process of claim 3 , wherein the amount is from 5 to 2000 MANU per kg of flour.
5. The process of claim 4 , wherein the amount is from 10 to 1000 MANU per kg of flour.
6. The process of claim 1 , further comprising adding a yeast culture to the dough.
7. The process of claim 1 , wherein the baked product is bread.
8. The process of claim 7 , wherein the baked product is white bread, whole-meal bread, or bread produced from mixtures of wheat and rye flour.
9. The process of claim 8 , wherein the baked product is white bread.
10. The process of claim 1 , wherein the baked product is made from or contains wheat flour.
11. The process of claim 1 , further comprising adding one or more other enzymes to the flour or dough.
12. The process of claim 11 , wherein the other enzyme(s) s/are α-amylase, pentosanase or a protease.
13. The process of claim 1 , further comprising adding one or more emulsifiers to the flour or dough.
14. The process of claim 13 , wherein the emulsifier(s) is/are mono- or diglycerides, polyoxyethylene stearates, diacetyl tartaric acid esters of monoglycerides, sugar esters of fatty acids, propylene glycol esters of fatty acids, polyglycerol esters of fatty acids, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, lecithin or phospholipids.
15. A baked product produced by the process of claim 11 .
16. A process for producing a baked product comprising
(a) adding a maltogenic α-amylase to a flour wherein the maltogenic α-amylase is produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain NCIB 11837;
(b) preparing a dough from the flour; and
(c) baking the dough to form the baked product.
17. The process of claim 16 , wherein the baked product is bread.
18. The process of claim 17 , wherein the baked product is white bread, whole-meal bread, or bread produced from mixtures of wheat and rye flour.
19. The process of claim 18 , wherein the baked product is white bread.
20. The process of claim 16 , wherein the baked product is made from or contains wheat flour.
21. A baked product produced by the process of claim 16 .
22. A process for producing a baked product comprising
(a) adding a maltogenic α-amylase to a dough wherein the maltogenic α-amylase is produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain NCIB 11837; and
(b) baking the dough to form the baked product.
23. The process of claim 22 , wherein the baked product is bread.
24. The process of claim 23 , wherein the baked product is white bread, whole-meal bread, or bread produced from mixtures of wheat and rye flour.
25. The process of claim 24 , wherein the baked product is white bread.
26. The process of claim 22 , wherein the baked product is made from or contains wheat flour.
27. A baked product produced by the process of claim 22 .
28. In a process for producing a baked product, the improvement comprising incorporating a maltogenic α-amylase to an ingredient used for producing the baked product, wherein the maltogenic α-amylase is produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain NCIB 11837.
29. The process of claim 28 , wherein the baked product is bread.
30. The process of claim 29 , wherein the baked product is white bread, whole-meal bread, or bread produced from mixtures of wheat and rye flour.
31. The process of claim 30 , wherein the baked product is white bread.
32. The process of claim 28 , wherein the baked product is made from or contains wheat flour.
33. A baked product produced by the process of claim 28 .
34. A composition, comprising (a) a maltogenic α-amylase produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain NCIB 11837 and (b) one or more components selected from the group consisting of milk powder, gluten, an emulsifier, granulated fat, an oxidant, another enzyme, an amino acid and a salt.
35. The composition of claim 34 , wherein the maltogenic α-amylase is in liquid form.
36. The composition of claim 34 , wherein the maltogenic α-amylase is in dry form.
37. The composition of claim 34 , wherein the oxidant is ascorbic acid, potassium bromate, potassium iodate or ammonium persulfate.
38. The composition of claim 34 , wherein the other enzyme is α-amylase, pentosanase or a protease.
39. The composition of claim 34 , wherein the amino acid is cysteine.
40. The composition of claim 34 , wherein the salt is sodium chloride, calcium acetate, sodium sulfate or calcium sulfate.
41. A process for retarding the staling of a baked product comprising:
( a ) adding a maltogenic α - exoamylase to either a flour that is then used to form a dough or directly to a dough wherein the maltogenic α - exoamylase is added in an amount to retard the staling of the baked product; and
( b ) baking the dough to form the baked product.
42. The process of claim 41 , wherein the amount is from 0 . 1 to 10 , 000 MANU per kg of flour.
43. The process of claim 42 , wherein the amount is from 1 to 5000 MANU per kg of flour.
44. The process of claim 43 , wherein the amount is from 5 to 2000 MANU per kg of flour.
45. The process of claim 44 , wherein the amount is from 10 to 1000 MANU per kg of flour.
46. The process of claim 41 , further comprising adding a yeast culture to the dough.
47. The process of claim 41 , wherein the baked product is bread.
48. The process of claim 47 , wherein the baked product is white bread, whole- meal bread, or bread product from mixtures of wheat and rye flour.
49. The process of claim 48 , wherein the baked product is white bread.
50. The process of claim 41 , wherein the baked product is made from or contains wheat flour.
51. The process of claim 41 , further comprising adding one or more other enzymes to the flour or dough.
52. The process of claim 51 , wherein the other enzyme( s ) is/are an α- amylase, pentosanase or protease.
53. The process of claim 41 , further comprising adding one or more emulsifiers to the flour or dough.
54. The process of claim 53 , wherein the emulsifier( s ) is/are mono - or diglycerides, polyoxyethylene stearates, diacetyl tartaric acid esters of monoglycerides, sugar esters of fatty acids, propylene glycol esters of fatty acids, polyglycerol esters of fatty acids, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, lecithin or phospholipids.
55. A baked product produced by the process of claim 41 .
56. The process of claim 41 , wherein said maltogenic α- exoamylase is produced by a Bacillus strain or is encoded by a DNA sequence derived from a Bacillus strain.
57. The process of claim 56 , wherein said Bacillus strain is a Bacillus stearothermophilus strain.
58. The process of claim 41 , wherein said maltogenic α- exoamylase is in granulate form.
59. A process for producing a baked product comprising:
( a ) adding a maltogenic α - exoamylase to a flour;
( b ) preparing a dough from the flour; and
( c ) baking the dough to form the baked product.
60. The process of claim 59 , wherein the baked product is bread.
61. The process of claim 60 , wherein the baked product is white bread, whole- meal bread, or bread produced from mixtures of wheat and rye flour.
62. The process of claim 61 , wherein the baked product is white bread.
63. The process of claim 59 , wherein the baked product is made from or contains wheat flour.
64. A baked product produced by the process of claim 59 .
65. The process of claim 59 , wherein said maltogenic α- exoamylase is produced by a Bacillus strain or is encoded by a DNA sequence derived from a Bacillus strain.
66. The process of claim 65 , wherein said Bacillus strain is a Bacillus stearothermophilus strain.
67. The process of claim 59 , wherein said maltogenic α- exoamylase is in granulate form.
68. A process for producing a baked product comprising:
( a ) adding a maltogenic α - exoamylase to a dough; and
( b ) baking the dough to form the baked product.
69. The process of claim 68 , wherein the baked product is bread.
70. The process of claim 69 , wherein the baked product is white bread, whole- meal bread, or bread produced from mixtures of wheat and rye flour.
71. The process of claim 70 , wherein the baked product is white bread.
72. The process of claim 68 , wherein the baked product is made from or contains wheat flour.
73. A baked product produced by the process of claim 68 .
74. The process of claim 68 , wherein said maltogenic α- exo - amylase is produced by a Bacillus strain or is encoded by a DNA sequence derived from a Bacillus strain.
75. The process of claim 74 , wherein said Bacillus strain is a Bacillus stearothermophilus strain.
76. The process of claim 68 , wherein said maltogenic α- exoamylase is in granulate form.
77. In a process for producing a baked product, the improvement comprising incorporating a maltogenic α- exoamylase into an ingredient used for producing the baked product.
78. The process of claim 77 , wherein the baked product is bread.
79. The process of claim 78 , wherein the baked product is white bread, whole- meal bread, or bread produced from mixtures of wheat and rye flour.
80. The process of claim 79 , wherein the baked product is white bread.
81. The process of claim 77 , wherein the baked product is made from or contains wheat flour.
82. A baked product produced by the process of claim 77 .
83. The process of claim 82 , wherein said Bacillus strain is a Bacillus stearothermophilus strain.
84. The process of claim 77 , wherein said maltogenic α- exoamylase is produced by a Bacillus strain or is encoded by a DNA sequence derived from a Bacillus strain.
85. The process of claim 77 , wherein said maltogenic α- exoamylase is in granulate form.
86. A composition, comprising
( a ) a maltogenic α - exoamylase and
( b ) one or more components selected from the group consisting of milk powder, gluten, and emulsifier, granulated fat, an oxidant, another enzyme, an amino acid and a salt.
87. The composition of claim 86 , wherein the maltogenic α- exoamylase is in liquid form.
88. The composition of claim 86 , wherein the maltogenic α- exoamylase is in dry form.
89. The composition of claim 86 , wherein the oxidant is ascorbic acid, potassium bromate, potassium iodate or ammonium persulfate.
90. The composition of claim 86 , wherein the other enzyme is an α- amylase, pentosanase or protease.
91. The composition of claim 86 , wherein the amino acid is cysteine.
92. The composition of claim 86 , wherein the salt is sodium chloride, calcium acetate, sodium sulfate or calcium sulfate.
93. The composition of claim 86 , wherein said maltogenic α- exoamylase is produced by a Bacillus strain or as encoded by a DNA sequence derived from a Bacillus strain.
94. The composition of claim 93 , wherein said Bacillus strain is a Bacillus stearothermophilus strain.
95. The composition of claim 85 , wherein said maltogenic α- exoamylase is in granulate form.
96. A composition comprising a maltogenic α- exoamylase in granulate form.
97. The composition of claim 96 , wherein said maltogenic α- exoamylase is produced by a Bacillus strain or is encoded by a DNA sequence derived from a Bacillus strain.
98. The composition of claim 97 , wherein said Bacillus strain is a Bacillus stearothermophilus strain.
99. The composition of claim 98 , wherein said Bacillus stearothermophilus strain is Bacillus strain NCIB 11837 .
100. A composition comprising a maltogenic α- exoamylase and flour.
101. The composition of claim 100 , wherein said maltogenic α- exoamylase is produced by a Bacillus strain or is encoded by a DNA sequence derived from a Bacillus strain.
102. The composition of claim 101 , wherein said Bacillus strain is a Bacillus stearothermophilus strain.
103. The composition of claim 102 , wherein said Bacillus stearothermophilus strain is Bacillus strain NCIB 11837 .
104. The composition of claim 100 , wherein the composition is a dough.Join the waitlist — get patent alerts
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