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CN-108026506-B - Leavening agent

CN108026506BCN 108026506 BCN108026506 BCN 108026506BCN-108026506-B

Abstract

The present invention relates to a composition comprising cereal hydrolysates fermented by one or more strains of the genus Kazakhstan yeast and/or Rubia and in particular Boiding Kazakhstan yeast, kazakhstan parvos yeast and/or heat resistant Rubia yeast and a process for preparing such a composition. The composition is used for preparing bakery products and/or pastry products.

Inventors

  • Coralie Lefebure
  • Silvestre Avono
  • Bernard Gernot

Assignees

  • 焙乐道有限责任公司

Dates

Publication Date
20260512
Application Date
20161004
Priority Date
20151006

Claims (20)

  1. 1. A leavening agent comprising a fermented cereal hydrolysate, wherein the leavening agent comprises a strain of boridinium Kazakhstan yeast (Kazachstania bulderi), wherein the strain of boridinium Kazakhstan yeast is boridinium Kazakhstan yeast MUCL 54530 Wherein the cereal hydrolysate is fermented by at least the Boiding Kazakhstan yeast strain, and wherein the leavening agent has a fermentation capacity of 300 ml to 1500 ml CO 2 within 2 hours when measured by an SJA fermenter assay.
  2. 2. The leavening agent of claim 1 wherein the strain of bostemma kazakii is combined with one or more strains of other microorganisms selected from other strains of yeast and/or lactic acid bacteria.
  3. 3. The leavening agent of claim 1 wherein: (a) The leavening agent comprises a Boiding Kazakhstan yeast strain in an amount ranging from 10 8 to 10 10 cfu/ml, and/or (B) The leavening agent has a pH in the range of 3.8 to 6, and/or (C) The leavening agent comprises an amylase source, and/or (D) The cereal hydrolysate is based on wheat flour or wheat malt, on rye flour or malt or on a combination of these.
  4. 4. The leavening agent of claim 3 wherein: (a) The amylase source is selected from the group consisting of amyloglucosidase, active malt flour and alpha-amylase, and/or (B) Wherein the amylase source is added in an amount to obtain from 1 to 30 AGU/g of liquid leavening agent of amyloglucosidase, from 1 to 16 DU/g of liquid leavening agent of active malt flour, or from 10 to 80 SKB/g of liquid leavening agent of alpha-amylase.
  5. 5. The leavening agent of claim 3 wherein the cereal hydrolysate is based on durum wheat flour or durum wheat malt.
  6. 6. The leavening agent of claim 1, wherein the leavening agent comprises a strain of bostemma and one or more strains of the genus Lamadder (LACHANCEA), and wherein the cereal hydrolysate is fermented at least by the strain of bostemma and the strain of one or more strains of the genus lamadder.
  7. 7. The leavening agent of claim 6 wherein at least one strain of the genus rubidium is a strain of the genus rubidium heat resistant strain of the genus rubidium (LACHANCEA THERMOTOLERANS).
  8. 8. The leavening agent of claim 7 wherein at least one strain of the genus rubidium is a heat resistant rubidium MUCL 55817.
  9. 9. A method for producing a leavening agent comprising (a) preparing a mixture comprising a fermentation substrate comprising a cereal hydrolysate, water and a strain of boridinium kazakii, wherein the strain of boridinium kazakii is boridinium kazakii MUCL 54530, and (b) fermenting a mixture comprising a cereal hydrolysate, a liquid and a strain of boridinium kazakii with at least the strain of boridinium kazakii to obtain a leavening agent, and (c) optionally stabilizing and/or packaging the leavening agent, wherein the leavening agent has a fermentation capacity of 300ml to 1500 ml CO 2 within 2 hours when measured by SJA analysis.
  10. 10. The method of claim 9, wherein, (A) The leavening agent comprises a Boiding Kazakhstan yeast strain in an amount ranging from 10 8 to 10 10 cfu/ml, and/or (B) Wherein the leavening agent has a pH in the range of 3.8 to 6, and/or (C) The method further comprises the step of adding an amylase source after fermentation of the leavening agent, and/or (D) The cereal hydrolysate is based on wheat flour or wheat malt, on rye flour or malt or on a combination of these.
  11. 11. The method according to claim 9, wherein the strain of bordetella kazakii is combined with a strain of one or more other microorganisms selected from other yeast strains and/or lactic acid bacteria strains.
  12. 12. The method of claim 9, wherein the mixture further comprises one or more strains of the genus la, and wherein the mixture is fermented at least by the strain of bordetella and the strain of the genus la.
  13. 13. The method of claim 12, wherein at least one strain of the genus la is a strain of the genus la.
  14. 14. The method of claim 13, wherein at least one strain of the genus la is the thermoalizing la rubidium MUCL 55817.
  15. 15. Use of a composition comprising a fermented cereal hydrolysate as a leavening agent, wherein the composition comprises a strain of boridinium Kazakhstan yeast which is boridinium Kazakhstan yeast MUCL 54530, and wherein the cereal hydrolysate is fermented at least by the strain of boridinium Kazakhstan yeast, wherein the fermentation capacity of the composition when measured by SJA fermentor analysis is in the range of 300 ml to 1500 ml CO 2 in 2 hours.
  16. 16. Use according to claim 15 as a liquid leavening agent.
  17. 17. Use according to claim 15 or 16, wherein: The composition comprises (a) a strain of Boiding Katsumadai in an amount in the range of 10 8 to 10 10 cfu/ml, and/or (b) wherein the pH of the composition is in the range of 3.8 to 6, and/or -Said strain of Botrytis kazakii is combined with one or more strains of other microorganisms selected from other strains of yeasts and/or strains of lactic acid bacteria, and/or The composition comprises an amylase source selected from the group consisting of amyloglucosidase, active malt flour and alpha-amylase, and/or wherein the amylase source is added in an amount to obtain 1 to 30 AGU/g of liquid leavening agent amyloglucosidase, 1 to 16 DU/g of active malt flour of liquid leavening agent, or 10 to 80 SKB/g of alpha-amylase of liquid leavening agent in the composition, and/or -The cereal hydrolysate is based on wheat flour or wheat malt, on rye flour or rye malt or on a combination of these.
  18. 18. Use of a leavening agent according to any one of claims 1 to 8 as an ingredient for the preparation of a baked product.
  19. 19. A baked product prepared from a composition comprising a fermented cereal hydrolysate, wherein the composition comprises a strain of bostemma kazakii, the strain of bostemma kazakii being bostemma kazakii MUCL 54530, and wherein the cereal hydrolysate is fermented at least by the strain of bostemma kazakii, wherein the composition has a fermentation capacity of 300ml to 1500 ml of CO 2 within 2 hours when measured by SJA fermentor analysis.
  20. 20. A baked product as claimed in claim 19, wherein: The composition comprises (a) a strain of Boiding Katsumadai in an amount in the range of 10 8 to 10 10 cfu/ml, and/or (b) wherein the pH of the composition is in the range of 3.8 to 6, and/or -Said strain of Botrytis kazakii is combined with one or more strains of other microorganisms selected from other strains of yeasts and/or strains of lactic acid bacteria, and/or The composition comprises an amylase source selected from the group consisting of amyloglucosidase, active malt flour and alpha-amylase, and/or wherein the amylase source is added in an amount to obtain 1 to 30 AGU/g of liquid leavening agent amyloglucosidase, 1 to 16 DU/g of active malt flour of liquid leavening agent, or 10 to 80 SKB/g of alpha-amylase of liquid leavening agent in the composition, and/or -The cereal hydrolysate is based on wheat flour or wheat malt, on rye flour or rye malt or on a combination of these.

Description

Leavening agent Technical Field The present invention relates to unconventional leavening agents (LEAVENING AGENT, leavening agents) and baked products obtained using said leavening agents. Background Today, bread consumers are continually looking for new products with innovative or improved properties. Among them are particularly relevant aromas and flavors. Fermentation of baked products such as bread is typically performed using the yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae) as a leavening agent. By fermentation of the dough, the yeast will produce and initiate CO 2. This also gives the baked product an aerated structure. In particular, the baked products obtained by using Saccharomyces cerevisiae tend to have bad taste and aroma due to the short processing time used. Sourdough is a well-known alternative baking technique for improving the flavor and taste of bread. Representative flavors/aromas provided by sour dough are dairy, vinegar, burnt, fruity, fermented or cereal flavors. The doughs are typically obtained by fermentation of cereal or cereal flour by lactic acid bacteria and/or baker's yeast strains. The lactic acid bacteria isolated from the acid dough are mainly of the genus Lactobacillus (Lactobacillus), leuconostoc (Leuconostoc), pediococcus (Pediococcus) and Streptococcus (Streptococcus), but mostly belong to the genus Lactobacillus. Lactic acid bacteria fermentation produces lactic acid and/or acetic acid, which imparts sourness to the doughs. Saccharomyces cerevisiae is the most common yeast species in traditional sour dough. Other species of Saccharomyces, candida, pichia, and Hansenula (Hansenula) are occasionally isolated and used. Most breads based on sourdough have a representative taste and aroma mainly due to the acidic environment. However, consumers do not always accept/eat breads with such representative flavors and aromas. Other alternative baking techniques are based on the use of leavening agents obtained by fermenting non-conventional substrates such as cereal hydrolysates. However, the use of non-conventional substrates such as cereal hydrolysates in the preparation of leavening agents using conventional yeasts such as Saccharomyces cerevisiae can result in bread with poor aroma and poor aftertaste. Thus, there remains a need to find alternative compositions and methods to obtain breads with improved taste and aroma. It is therefore an object of the present invention to provide bread with a new representative aroma and taste. Accordingly, the present invention provides novel leavening agents and methods of using the novel leavening agents. Disclosure of Invention The inventors have unexpectedly found that by using strains of Kazakhstan yeast (Kazachstania) and/or Rubia coreana yeast (LACHANCEA), in particular Kazakhstan yeast (Kazachstania bulderi), kazakhstan coreana yeast (Kazachstania exigua) and/or heat-resistant Rubia coreana yeast (LACHANCEA THERMOTOLERANS) as leavening agents, bread products with improved taste and aroma can be obtained. More specifically, it was found that leavening agents can be prepared by fermenting cereal hydrolysates with Kazakhstan yeast and/or Rubia yeast, and in particular Boiding Kazakhstan yeast, fine Kazakhstan yeast and/or heat-resistant Rubia yeast, which prevents off-flavors normally obtained when leavening agents based on cereal hydrolysates fermented by classical baker's yeasts are used during baking. In a first aspect, the present invention relates to a composition comprising a cereal hydrolysate, wherein the composition is fermented by one or more strains of the genus kazakhstan yeast and/or lagenaria. In a second aspect, the invention relates to a process for producing a composition comprising fermenting a mixture comprising a cereal hydrolysate and a liquid having one or more strains of the genus Kazakhstan yeast and/or Rubia, thereby obtaining a composition, and optionally stabilizing and/or packaging the composition. In particular, according to the composition or method of the first or second aspect of the invention described herein, respectively, it is provided that said strain of at least one genus of Kazakhstan is a strain of Boiding Kazakhstan or Kazakhstan parvos and/or wherein the strain of at least one genus of Rubia is a strain of Rubia thermodurum. In particular, the strain of at least one of the genera Kazakhstan is Botrytis kazakii MUCL 54530 or Kazakhstan parvulus ATCC 22034 and/or wherein the strain of at least one of the genera Rubia is Rubia thermodurum MUCL 55817, respectively, according to the composition or method of the first or second aspect of the invention as described herein. Specifically, the composition according to the first or second aspect of the invention described herein, respectively, or the method provides that the composition comprises (a) one or more strains of the genus Kazakhstan yeast and/or Rubia in an amount in the range of about 10 8 to 10 10 cfu/mL, (b) wherein the pH of th