Solid enzymatic article for use in baking

Patent metadata

Field	Value
Publication number	US-12414570-B2
Application number	US-201915734891-A
Country	US
Kind code	B2
Filing date	Jun 4, 2019
Priority date	Jun 4, 2018
Publication date	Sep 16, 2025
Grant date	Sep 16, 2025

Abstract

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.

First claim

The invention claimed is:

1. A method for preparing a solid enzymatic article in a shaped form for use in baking, the method comprising:
(a) preparing a moist powder, comprising:
(i) 0.5 to 10% w/w of water,
(ii) 0.01 to 20% w/w of active enzyme protein,
(iii) at least 10% w/w of dough ingredient(s) selected from the group consisting of salts, sugars, starch, ascorbic acid, and combinations thereof,
(iv) at least 1% w/w of a binding agent selected from sugars and sugar alcohols; and
(v) less than 35% w/w flour;

(b) forming the solid article by applying a pressure of 1 to 200000 kPa to the moist powder of (a); and
(c) drying the solid article of (b) to remove at least 30% of the water in the moist powder;
wherein the solid enzymatic article weighs 1 to 100 grams and comprise 0.01 to 20% w/w of active enzyme protein.

2. The method of claim 1 , wherein the solid enzymatic article weighs 1 to 20 g.

3. The method of claim 1 , wherein the moist powder comprises at least 20% w/w of particulate dough ingredient(s) selected from the group consisting of salts, sugars, starch, ascorbic acid, and combinations thereof.

4. The method of claim 1 , wherein the dough ingredient(s) include one or more oxidizing and/or reducing agent(s).

5. The method of claim 1 , wherein the dough ingredient(s) include cysteine.

6. The method of claim 1 , wherein the dough ingredient(s) comprise salt(s) and/or sugar(s).

7. The method of claim 1 , wherein the salts are sodium chloride and/or potassium chloride.

8. The method of claim 1 , wherein the sugar of (iii) and (iv) consist of 1-10 monosaccharide units.

9. The method of claim 1 , wherein the sugar of (iii) and (iv) consist of 1-5 monosaccharide units.

10. The method of claim 1 , wherein the sugar of (iii) and (iv) is selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides, fructo-oligosaccharides, inulin, dextrin, maltodextrin, and combinations thereof.

11. The method of claim 1 , wherein the moist powder contains at least 5% w/w of the binding agent.

12. The method of claim 1 , wherein the moist powder contains 0.5 to 10% w/w active enzyme protein.

13. The method of claim 1 , wherein the enzyme is one or more enzymes selected from the group consisting of amylase, lipase, hemicellulase, protease, transglutaminase, and oxidoreductase.

14. The method of claim 1 , wherein the moist powder comprises 1 to 8% w/w of added water.

15. The method of claim 1 , wherein the friability of the solid article is lower than 15%.

16. The method of claim 1 , wherein the moist powder comprises less than 30% w/w flour.

Assignees

• Novozymes As
• Puratos Nv/Sa
• Novazymes As

Inventors

• Simonsen Ole
• Larson Katarina
• Hansen Kjersti Slot
• Lundberg Karina
• Van Caelenberg Tim
• Vanhuele Isabel

Classifications

• A21D10/002 Primary

  Dough mixes; Baking or bread improvers; Premixes · CPC title

• A21D2/22

  Ascorbic acid · CPC title

• A21D2/181

  Sugars or sugar alcohols (honey A21D2/34) · CPC title

• A23P10/28

  Tabletting; Making food bars by compression of a dry powdered mixture · CPC title

• A21D8/042 Primary

  with enzymes · CPC title