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CN-122004270-A - Solid baking additive

CN122004270ACN 122004270 ACN122004270 ACN 122004270ACN-122004270-A

Abstract

The present invention provides a solid baking additive comprising both a baking enzyme and a baker's yeast in a homogeneous co-formulated form, which solid baking additive exhibits excellent enzyme stability.

Inventors

  • E. S. marcusen

Assignees

  • 诺维信公司

Dates

Publication Date
20260512
Application Date
20201009
Priority Date
20191011

Claims (7)

  1. 1. A soft solid baking additive comprising: (a) 0.1% w/w to 10% w/w active enzyme protein; (b) At least 25% w/w baker's yeast; (c) 0.1% -10% w/w of an emulsifier; (d) Polyol enzyme stabilizer, and (E) Greater than 10% w/w water; Wherein the baking additive is a homogeneous mixture of yeast cells and an enzyme protein, and Wherein the yeast cells are in direct contact with the enzyme protein, and Wherein the enzyme protein is extracellular to the yeast.
  2. 2. The baking additive of claim 1, further comprising less than 5% w/w emulsifier; preferably, it further comprises 0.1% w/w to 5% w/w of an emulsifier; preferably it further comprises ascorbic acid, preferably it further comprises less than 10% w/w ascorbic acid, preferably it further comprises 0.1% w/w to 10% w/w ascorbic acid, preferably it further comprises less than 5% w/w ascorbic acid, preferably it further comprises 0.1% w/w to 5% w/w ascorbic acid, preferably wherein the enzyme protein is selected from the group consisting of amylase, oxidase, lipolytic enzyme, hemicellulase, and combinations thereof, preferably wherein the enzyme protein is amylase, preferably wherein the enzyme protein is oxidase, preferably wherein the enzyme protein is lipase, preferably wherein the enzyme protein is xylanase, preferably wherein the amylase is selected from the group consisting of alpha-amylase (EC 3.2.1.1), beta-amylase (EC 3.2.1.2), glucoamylase (EC 3.2.1.3), maltogenic amylase (EC 3.2.1.3), and maltogenic amylase (EC 3.1.1.133, preferably wherein the amylase is formed from the group consisting of amylase (EC 3.1.1.1.1.1), preferably wherein the enzyme protein is a lipolytic enzyme, preferably wherein the enzyme is a xylanase, preferably wherein the amylase is selected from the group consisting of 2.1.1.1.1% amylase, preferably wherein the amylase is formed from the group consisting of maltogenic amylase, preferably comprises a maltogenic amylase Phospholipase (EC 3.1.1.4 or EC 3.1.1.32) and galactolipase (EC 3.1.1.26), preferably wherein the hemicellulase is a pentosanase, preferably wherein the hemicellulase is a xylanase (EC 3.2.1.8 or EC 3.2.1.32), preferably comprising 0.5% to 10% w/w of active enzyme protein, preferably comprising 25% to 95% w/w of baker's yeast (baker's yeast), preferably comprising 40% to 95% w/w of baker's yeast, preferably comprising 50% to 95% w/w of baker's yeast, preferably comprising less than 75% w/w of total water, preferably being enzymatically "dry yeast" particles for baking, preferably being enzymatically "active dry yeast" particles for baking, preferably being enzymatically "fast" fermenting "(" INSTANT YEAST ") for baking, preferably being a cylindrical shaped mixture of such protease particles mm, preferably having a uniform size of mm, preferably wherein the said mixture of protease particles is preferably a cylindrical shaped (mm, preferably wherein the mixture is a mixture of said protease particles is preferably uniform).
  3. 3. A process for preparing the solid baking additive of claim 1, comprising mixing the following (a) and (b) (A) Solid compositions comprising said baker's yeast, and (B) A liquid composition comprising the enzyme protein; And optionally drying the mixture.
  4. 4. A dough premix comprising flour and the solid baking additive of claim 1.
  5. 5. A method for preparing a dough comprising mixing water, flour, and the solid baking additive of claim 1.
  6. 6. A dough prepared using the method of claim 5.
  7. 7. A method for preparing a baked product, the method comprising baking the dough of claim 6.

Description

Solid baking additive The application is a divisional application of an application patent application with the name of solid baking additive, wherein the application date is 2020, 10, 09 and 202080071318.2. Technical Field The present invention relates to a baking additive suitable for delivering baker's yeast (baker's yeast) and baking enzyme (baking enzyme) simultaneously to a baking process. Background Enzymes have been used in the baking industry for many years. They are usually provided in the form of a powdered/granular product intended to be added during baking together with flour and other ingredients (e.g. yeast), for example as a baking premix or improver. In baking, modifiers are widely used for different properties (e.g. dough or batter resistance, or volume and/or freshness of the baked product). Typically, these improver formulations are made into powder compositions which must be pre-dosed (manually or automatically) by weighing and then added during dough mixing. Throughout the baked food chain, the need for convenience and product safety is strongly increasing. Reducing complexity by simplifying the baking process and product form is critical to reducing time loss and waste. Today, particulate enzyme products are commonly used in industrial baking processes, often as part of a powdered improver, and may be implemented in the baking process by using (semi-) automatic dosing equipment. However, in semi-industrial and hand-made bakeries, the degree of automation is lower and there is a need for a more convenient and flexible enzyme or modifier delivery system, preferably without pre-dosing or pre-treatment steps prior to addition to the mixer. Furthermore, (international) national regulatory authorities place an emphasis on the health and safety risk (rhinitis) of airborne dust from baking ingredients throughout the baking chain, mainly in relation to the presence of fungal amylase in flour and concentrated baking ingredients (modifiers). In general, reducing flour and enzyme dust exposure in bakeries will reduce the likelihood of work-related respiratory symptoms. Dust-producing flour and enzyme treatment activities should be prevented to minimize the risk of exposure. For the above reasons, there remains a need for a product form that combines convenience, flexibility, reliability and safety for use as a baking improver. The production of pre-dosed solid objects comprising functional baking ingredients significantly reduces the pre-weighing process of the powder modifying agent (prior to addition to the mixer), and thus the waste of dust and concentrated baking ingredients. The present invention relates to the production and use of co-formulated enzymes and yeasts. Disclosure of Invention In a first aspect, the present invention provides a solid baking additive comprising (A) 0.01% w/w to 20% w/w of active enzyme protein, and (B) At least 25% w/w baker's yeast. In embodiments, the baking additive further comprises an emulsifier and/or ascorbic acid. In other embodiments, the baking additive further comprises a total water content of less than 75% w/w. The total water content is the sum of the yeast intracellular water and the free (extracellular) water in the composition. The invention also relates to dough and baked products prepared by using the baking additives of the invention. The additive is substantially free of enzyme dust, is homogeneous and exhibits excellent enzyme stability. Other aspects and embodiments of the invention will be apparent from the specification and examples. Unless otherwise indicated, or other meanings apparent from the context, all percentages are by weight (% w/w). All particle sizes are volume-based particle sizes unless otherwise indicated, and the average particle size is the volume-average particle size (which is the same as the weight-based particle size if the particle densities are the same). Particle size can be measured by laser diffraction or optical digital imaging or sieve analysis. Detailed Description We have found that a solid co-formulation of baker's yeast and baker's enzyme can be made wherein the physical and biological stability of both yeast and enzyme is not affected. There are several advantages to delivering yeast and enzymes in a co-formulation. When the enzyme is delivered with yeast, the water content will ensure that no free enzyme dust is formed and the enzyme is typically encapsulated in the yeast matrix. In addition, the co-formulation will be provided as a unit dose product, while providing both the necessary amounts of yeast and enzyme in one convenient product. The yeast cells in the commercial baker's yeast product are not exposed to any significant amount of extracellular enzymes and accordingly, the biological stability of the yeast is likely to be affected by the presence of commercial baker's enzymes in the co-formulation. Also, the enzymes in the solid baking additive are not exposed to a humid/wet environment containing