WO2009007398A1 - Produits alimentaires contenant de l'acide aldobionique - Google Patents

Produits alimentaires contenant de l'acide aldobionique Download PDF

Info

Publication number
WO2009007398A1
WO2009007398A1 PCT/EP2008/058923 EP2008058923W WO2009007398A1 WO 2009007398 A1 WO2009007398 A1 WO 2009007398A1 EP 2008058923 W EP2008058923 W EP 2008058923W WO 2009007398 A1 WO2009007398 A1 WO 2009007398A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
acid
salt
food product
aldobionic
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.)
Ceased
Application number
PCT/EP2008/058923
Other languages
English (en)
Inventor
Per Munk Nielsen
Erik Hoeier
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.)
Chr Hansen AS
Novozymes AS
Original Assignee
Chr Hansen AS
Novozymes AS
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 Chr Hansen AS, Novozymes AS filed Critical Chr Hansen AS
Publication of WO2009007398A1 publication Critical patent/WO2009007398A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/072—Cheddar type or similar hard cheeses without eyes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening or smoking

Definitions

  • the present invention relates to a food product, e.g. cheese, which contains an aldobionic acid (such as lactobionic acid) or a salt thereof, and a method for preparing such a food product.
  • a food product e.g. cheese
  • an aldobionic acid such as lactobionic acid
  • Lactobionic acid (4-O-beta-D-galactopyranosyl-D-gluconic acid; CAS Reg. No. 96-82-2) is a water soluble, white crystalline compound and can be synthesized from lactose by oxidation of the free aldehyde group in lactose as carried out catalytically, chemically, electro- lytically, or enzymatically, cf. Harju, Bulletin of the IDF 289, ch. 6, pp. 27-30, 1993; and Satory et al., Biotechnology Letters 19 (12) 1205-08; 1997.
  • LAO Lactose oxidase
  • lactobionic acid or its salts as additives in food products has previously been suggested for several specific applications.
  • Calcium or iron chelate forms of lactobionic acid have been described for dietary mineral supplementation, cf. Riviera et al., Amer. J. Clin. Nutr.; 36 (6) 1162-69, 1982.
  • Calcium lactobionate a salt form of lactobionic acid, has been approved for use as a firming agent in dry pudding mixes, cf. 21 C. F. R. ⁇ 172.720 (1999).
  • lactobionic acid as a general food acidulent has been proposed, albeit without exploration or illustration, cf. Timmermans, Whey: Proceedings of the 2nd Int'l Whey Conf, Int'l Dairy Federation, Chicago, October 1997, pp. 233, 249.
  • This article generally describes lactobionic acid as being useful as an antibiotics carrier, an organ transplant preservative, mineral supplementation, growth promotion of bifidobacteria, or as a co-builder in detergents in its K-lactobionate salt form.
  • US patent 6916496 discloses a process for manufacturing a cheese product containing lactobionic acid, comprising the steps of: preparing a liquid cheese mix comprising a dairy component, lactose, and lactobionic acid or a dietary acceptable salt or neutralized form thereof; and coagulating the cheese mix to obtain the cheese product.
  • US2005271789A discloses a method for preparing a cheese, comprising :
  • an acid such as lactobionic acid
  • the acid may be introduced into the final soft or firm/semi-hard ripened or unripened blended cheese product via the slurry or during the mixing stage.
  • US2006008555A discloses a method wherein calcium lactobionate powder, produced by enzymatic conversion of lactose, was incorporated into cheese apparently by grinding or by means of a manufacturing process that utilizes a slurry.
  • the cheese was manufactured conventionally using starter cultures, modified food starch, and 2% calcium lactobionate. The cheese was then shredded and frozen.
  • the present inventors have found that it is possible and convenient to manufacture cheese with a content of lactobionic acid by introducing the lactobionic acid to the cheese curd by injection after the cheeses have been shaped, especially when the cheese curd comprises a firm substance of curd.
  • the present invention relates to a method for producing a food product with a content of an aldobionic acid, said method comprising injecting aldobi- onic acid into the food product, e.g. by using at least one needle or jet stream.
  • An advantage of injecting the aldobionic acid into the food product is that it is possible to calculate or determine the amount of aldobionic acid introduced and/or absorbed by the food product. Furthermore, as the aldobionic acid is introduced into the food product relatively late in the manufacturing process, there is only a minor loss of aldobionic acid during the manufacturing process.
  • the present invention pertains to a method for producing a food product with a content of an aldobionic acid and/or a salt thereof, said method comprising injecting aldobionic acid or a salt thereof into the food product.
  • the food product may be a dairy or bakery product, e.g. selected from the group consisting of: a curd, a cheese (such as continental type cheese, fresh cheese, pasta filata, cheese curd, emmentaler type cheese, or cheddar type cheese), and a dough (such as bread dough, bagel dough, biscuit dough, and cake dough).
  • the aldobionic acid is e.g. lactobionic acid, maltobionic acid, isomaltobionic acid, gentiobi- onic acid, and cellobionic acid, but a salt of the aldobionic acid may also be used, such as a salt with an inorganic base, e.g. ammonium -, magnesium-, calcium-, sodium-, iron- (especially ferri-), and potassium salt.
  • an inorganic base e.g. ammonium -, magnesium-, calcium-, sodium-, iron- (especially ferri-), and potassium salt.
  • the aldobionic acid or salt thereof is injected in the form of a solution, such as an aqueous solution.
  • the solution may comprise 20% to 80%, (such as 30%-70% or 40%-60%) (w/w) aldobionic acid or salt thereof.
  • the water content of the solution should be substantially the same as in the food product to be subjected to injection, e.g. the water content of the solution should be within +/-20%, within +/-10%, or within +/-5% (w/w) relative to the water content in the food product.
  • the food product is injected with O.lg to 1Og (such as 0.5g to 6g or 2g to 4g) aldobionic acid or salt thereof per lOOg of food product.
  • O.lg to 1Og such as 0.5g to 6g or 2g to 4g aldobionic acid or salt thereof per lOOg of food product.
  • a needle or a jet/jet stream is used for injecting. It is presently preferred to inject the aldobionic or salt by means of an apparatus that have a plurality of needles.
  • the solution to be injected may contain a further substance (such as brine) to be injected into the food product together with the aldobionic acid or salt thereof.
  • a further substance such as brine
  • the injection may be performed as a single injection, or as two or more successive injections.
  • the invention relates to a method for producing a cheese comprising the steps of: producing a cheese curd by coagulating milk (which is optionally acidified) and separating the curd from the whey; cooking and/or knitting the curd; injecting lactobionic acid or a salt thereof, either before or after the cooking/knitting step; packing the resulting cheese.
  • the food product is further processed after the injection, such as baked, cooled, heated, pressed, moulded, salted, tumbled, maturated, flavored, and packed (incl. vacuum packed).
  • the treatment with the aldo- bionic acid can be performed after cutting and pressing of the cheese curd, either before or after cooking/heating and/or knitting steps.
  • the present invention relates to a food product obtainable by the method of the invention.
  • the food product obtainable by the method of the invention includes - in accordance with the food product to be subjected to injection - a dairy or bakery product, e.g. selected from the group consisting of: a curd, a cheese (e.g. as defined above) , and a dough (e.g. as defined above), but includes also a more processed food product, e.g. when the dough is baked/cooked to obtaining a cake, bread, bagel, biscuit etc, or when the curd is processed to a cheese, e.g. as defined above.
  • a dairy or bakery product e.g. selected from the group consisting of: a curd, a cheese (e.g. as defined above) , and a dough (e.g. as defined above)
  • a more processed food product e.g. when the dough is baked/cooked to obtaining a cake, bread, bagel, biscuit etc, or when the curd
  • needle is used in the conventional meaning and relates to any types of needles such a hollow needle, a hypodermic needle, a cannula or a syringe needle. It will be appreciated that the form of the needle depends on the dimension of the food product (e.g. cheese curd) to be injected. According to the invention, one needle may be used for the injection, but it is preferred that a plurality (such as an array) of needles is used. Convenient apparatus is disclosed in US5012728 (Injection needles for injecting brine and the like into meat), US3661072, US2006201343 (Device for introducing brine into an animal product).
  • jet stream or "jet” as used herein is meant to describe a solution containing the aldobionic acid/salt that has passed a nozzle under pressure.
  • the velocity of the jet should be sufficient to penetrate the surface of the food product, but not so high that the jet trav- erses the product.
  • Convenient apparatus is disclosed in US5200223 (Method and an apparatus for injecting a liquid into meat) and US3649299.
  • milk refers to products that include whole milk, skim milk, cheese, whey, whey retentate, milk retentate, permeate, lactose, and delactose permeate, among other products.
  • aldobionic acid or a salt thereof refers to aldobionic acids (an aldobionic acid is a sugar substance (e.g. any cyclic sugar comprising at least two saccharide units) wherein the aldehyde group (generally found at the Cl position of the sugar) has been replaced by a carboxylic acid) and aldobionate salts.
  • aldobionate salts such as sodium aldobionate, calcium aldobionate, ammonium lactobionate, magnesium aldobionate, ferri aldobionate, and potassium aldobionate.
  • the aldobionic acid is in equilibrium with the corresponding lactone, and therefore the invention also encompasses a method wherein the corresponding lactone (e.g. lactobionolactone) is injected.
  • the term "salt” as used herein includes, besides a salt (between e.g. the negatively charged aldobionate and a positively charged ion or molecule), a complex, and a chelate, as some references refer to the product prepared by mixing e.g. lactobionic acid with calcium hydroxide as a calcium complex (or calcium chelate) of lactobionic acid.
  • aldobi- onic acid or a salt thereof embraces all mixtures of an aldobionic acid or aldobionate and a positively charged ion or molecule.
  • food product includes firm/semi-hard products that are mixed together of one or more ingredients and are optionally processed further after injection of the aldobionic acid or salt thereof.
  • Exemplary food products of this type include curd, cheese, dough (bread dough, bagel dough, cake dough), etc.
  • cheese refers broadly to all types of cheeses including, for example, cheeses as defined under the CODEX general Standard for Cheese and as defined under various state and national regulatory bodies.
  • Exemplary classes of cheeses include, but are not limited to, firm/semi-hard cheeses, soft cheeses, analog cheeses, blended cheeses, and pasta filata cheeses, among other types of cheeses.
  • firm/semi-hard cheese includes cheeses having a percentage moisture on a fat- free basis (MFFB) of between 54% and 69%.
  • MFFB fat- free basis
  • Examples of firm/semi-hard cheeses include Colby, Havarti, Monterey Jack, Gorgonzola, Gouda, Cheshire, and Munster, low-moisture Mozzarella, and part-skim Mozzarella, among others.
  • soft cheese includes cheeses having a MFFB of greater than 67%.
  • soft cheeses include standard Mozzarella, among others.
  • analog cheese includes cheeses in which the milk fat and/or a protein source is substituted with a source that is not native to milk.
  • blended cheese includes cheeses made from blends of soft or firm/semi-hard cheese with analog cheese. Conventional methods of preparing blended cheeses include blending raw ingredients for an analog cheese with a soft or firm/semi-hard cheese curd, or reworking a soft or firm/semi-hard cheese.
  • pasta filata cheese includes soft or firm/semi-hard cheeses made by a process in which a cheese curd is heated and kneaded to improve the stretchability or stringiness of the final cheese. This process is sometimes referred to as the pasta filata process of manufacturing a cheese. Examples of pasta filata cheeses include mozzarella, provolone, Mexican style, scamorze, and pizza cheese.
  • whey generally refers to the liquid substance that is obtained by separating the coagulum from milk, cream, or skim milk in cheese making.
  • the two major protein components in whey are alpha-lactalbumin and beta-lactoglobulin. Other major components are lactose and various minerals.
  • Acid whey generally refers to whey obtained from a process in which a significant amount of the lactose has been converted to lactic acid, or from the curd formation by direct acidification of milk.
  • Sheet whey generally refers to whey obtained from a procedure in which there is insignificant conversion of lactose to lactic acid.
  • Constant whey is the liquid substance obtained by the partial removal of water from whey, while leaving all other constituents in the same relative proportion.
  • “Dry or dried whey” generally refers to the dry substance obtained by removal of water from whey, while leaving all other constituents in the same relative proportion as in whey.
  • Mozzarella cheese is extruded and formed after the warm stretching process (Cheese Chemistry, Physics and Microbiology). The dry matter content of the cheese is approx. 52%. The cheese blocks are added to saturated brine at 4 degrees C for 3 hours before final packaging to obtain the final cheese. This cheese is the control cheese.
  • Ca-LBA Calcium Lacto- bionate
  • the Ca-LBA is dissolved in water at a concentration corresponding to the dry matter concentration in the cheese block, i.e. 52%. This allows addition of Ca-LBA by injection without changing the dry matter of the cheese.
  • Different amounts of the Ca-LBA solution are added to the cheese: a. 2.0% (1.0%) b. 4.0% (2.1%) c. 6.0% (3.1%)
  • Amount of Ca-LBA content in the cheese after injection is in brackets. After the injection the cheeses are stored in brine at same conditions as for the control cheese.
  • the quality of the cheeses are evaluated after 14 days storage and compared to the control cheese.
  • the addition of Ca-LBA by injection enable higher yield of cheese corresponding to the amount of Ca-LBA solution added.
  • Fresh Cheddar cheese blocks are produced by a typical cheddar cheese recipe (Cheese Chemistry, Physics and Microbiology).
  • the dry matter content of the cheese is approx. 61%.
  • the cheese curd is grinded and dry salted before pressing and packaging to obtain the final cheese.
  • This cheese is the control cheese.
  • Three cheese blocks are used for addition of Calcium Lactobionate (Ca-LBA).
  • the Ca-LBA is dissolved in water at a concentration corresponding to the dry matter concentration in the cheese block, i.e. 61%. This allows addition of Ca-LBA by injection without changing the dry matter of the cheese.
  • Different amounts of the Ca-LBA solution are added to the cheese: d. 2.0% (1.2%) e. 4.0% (2.4%) f.
  • Amount of Ca-LBA content in the cheese after injection is in brackets. After the injection the cheeses are stored at same conditions as for the control cheese. The quality of the cheeses are evaluated after 14 days storage and after ripening for 6 months and compared to the control cheese. The addition of Ca-LBA by injection enable higher yield of cheese corresponding to the amount of Ca-LBA solution added.
  • control cheeses and cheeses injected with 2% LBA were taken from each vat and evaluated for moisture (see table 1) and functional properties. No difference was observed in stretchability and metability between control and LBA injected pizza cheeses.
  • Patents and patent applications US20070105200A, US20060008555A, US2006083821A, US2006083822A, US2005249853A, US2005249854A, US2005271789A, US7169429B, US5012728, US3661072, US2006201343, US5200223, US3649299, US5851578.
  • Cheese and Fermented Milk Foods 3 rd ed. 1997, by Frank V. Kosikowski and Vikram V. Mistry

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un produit alimentaire, par exemple un fromage, contenant un acide aldobionique (par exemple de l'acide lactobionique) ou un sel de celui-ci, ainsi qu'un procédé de préparation dudit produit alimentaire par injection de l'acide aldobionique.
PCT/EP2008/058923 2007-07-09 2008-07-09 Produits alimentaires contenant de l'acide aldobionique Ceased WO2009007398A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK2007050086 2007-07-09
DKPCT/DK2007/050086 2007-07-09

Publications (1)

Publication Number Publication Date
WO2009007398A1 true WO2009007398A1 (fr) 2009-01-15

Family

ID=39800488

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2008/058923 Ceased WO2009007398A1 (fr) 2007-07-09 2008-07-09 Produits alimentaires contenant de l'acide aldobionique

Country Status (1)

Country Link
WO (1) WO2009007398A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2023091564A (ja) * 2021-12-20 2023-06-30 サンエイ糖化株式会社 乳含有食品の凝集を抑制する方法、乳含有食品の凝集抑制剤、及び乳含有食品

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6916496B2 (en) * 2001-05-07 2005-07-12 Kraft Foods R&D, Inc. Process for manufacturing cheeses and other dairy products and products thereof
WO2005079604A1 (fr) * 2004-02-23 2005-09-01 Novozymes A/S Produit alimentaire a base de viande contenant de l'acide lactobionique
WO2005104859A2 (fr) * 2004-05-03 2005-11-10 Chr. Hansen A/S Procede enzymatique pour l'obtention de rendements accrus de l'acide lactobionique
EP1683422A1 (fr) * 2005-01-24 2006-07-26 CFS Bakel B.V. Dispositif permettant l'introduction de saumure dans un produit animal

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6916496B2 (en) * 2001-05-07 2005-07-12 Kraft Foods R&D, Inc. Process for manufacturing cheeses and other dairy products and products thereof
WO2005079604A1 (fr) * 2004-02-23 2005-09-01 Novozymes A/S Produit alimentaire a base de viande contenant de l'acide lactobionique
WO2005104859A2 (fr) * 2004-05-03 2005-11-10 Chr. Hansen A/S Procede enzymatique pour l'obtention de rendements accrus de l'acide lactobionique
EP1683422A1 (fr) * 2005-01-24 2006-07-26 CFS Bakel B.V. Dispositif permettant l'introduction de saumure dans un produit animal

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2023091564A (ja) * 2021-12-20 2023-06-30 サンエイ糖化株式会社 乳含有食品の凝集を抑制する方法、乳含有食品の凝集抑制剤、及び乳含有食品

Similar Documents

Publication Publication Date Title
CA2476601C (fr) Produit laitier et procede
US6998145B2 (en) Process for making cheese
KR101065461B1 (ko) 산머루 가공식품 함유 치즈 및 이의 제조방법
EP2117332B1 (fr) Production d'un produit de type fromage naturel
EP1691621B1 (fr) Produit laitier et procede de production
RU2214099C2 (ru) Способ получения сыра "донской"
CN112715680A (zh) 一种再制片状奶酪及其制备方法
WO2009007398A1 (fr) Produits alimentaires contenant de l'acide aldobionique
RU2166857C1 (ru) Способ производства мягкого сычужного сыра для диетического питания
RU2383140C2 (ru) Способ производства сырного продукта
KR102091506B1 (ko) 치즈의 제조방법 및 제조된 치즈
RU2269909C2 (ru) Способ производства вкусоароматической добавки со вкусом и ароматом сыров с высокой температурой второго нагревания
SU1577747A1 (ru) Способ производства сыра
RU2846716C1 (ru) Способ получения полутвердого сычужного сыра со вкусом шоколада
RU2858268C1 (ru) Способ производства полутвердого мраморного сыра с соком черники и сушеным базиликом
RU2827606C1 (ru) Способ производства рассольного сыра
RU2461206C2 (ru) Способ производства полутвердых сычужных сыров
Larionov et al. Development of technology for the production of cottage cheese for farms
RU2432767C1 (ru) Способ производства мягкого кисломолочного сыра
RU2210922C2 (ru) Способ производства сыра
KR20260011346A (ko) 치즈멜로우 및 그 제조방법
RU2172109C2 (ru) Способ получения сыра "батыр"
RU2266010C2 (ru) Способ производства сыра "нократ"
EP4694694A1 (fr) Procédé de préparation d'un fromage de type suisse
KR20240000825A (ko) 유청분말을 첨가한 치즈

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08774928

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

WPC Withdrawal of priority claims after completion of the technical preparations for international publication

Ref document number: PCT/DK2007/050086

Country of ref document: DK

Date of ref document: 20091217

Free format text: WITHDRAWN AFTER TECHNICAL PREPARATION FINISHED

122 Ep: pct application non-entry in european phase

Ref document number: 08774928

Country of ref document: EP

Kind code of ref document: A1