CN101562986A - Reduced-salt dairy product with improved taste - Google Patents
Reduced-salt dairy product with improved taste Download PDFInfo
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- CN101562986A CN101562986A CNA2007800471629A CN200780047162A CN101562986A CN 101562986 A CN101562986 A CN 101562986A CN A2007800471629 A CNA2007800471629 A CN A2007800471629A CN 200780047162 A CN200780047162 A CN 200780047162A CN 101562986 A CN101562986 A CN 101562986A
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- China
- Prior art keywords
- sodium
- yeast extract
- dairy products
- ribonucleotide
- dry
- Prior art date
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- Pending
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 110
- 235000019640 taste Nutrition 0.000 title claims description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 125
- 239000012138 yeast extract Substances 0.000 claims abstract description 119
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 116
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 108
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 108
- 239000011734 sodium Substances 0.000 claims abstract description 108
- 239000011780 sodium chloride Substances 0.000 claims abstract description 64
- 239000002336 ribonucleotide Substances 0.000 claims abstract description 59
- 239000000203 mixture Substances 0.000 claims abstract description 58
- 150000003839 salts Chemical class 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 37
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims abstract description 13
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 claims abstract description 12
- 235000013351 cheese Nutrition 0.000 claims description 68
- 235000013305 food Nutrition 0.000 claims description 22
- 238000012545 processing Methods 0.000 claims description 21
- 230000009467 reduction Effects 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 108091028664 Ribonucleotide Proteins 0.000 claims description 13
- 239000003264 margarine Substances 0.000 claims description 13
- 125000002652 ribonucleotide group Chemical group 0.000 claims description 13
- 235000013310 margarine Nutrition 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 6
- 239000003623 enhancer Substances 0.000 claims description 6
- 235000019629 palatability Nutrition 0.000 claims description 6
- 206010020772 Hypertension Diseases 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 235000015424 sodium Nutrition 0.000 claims 22
- 235000014659 low sodium diet Nutrition 0.000 claims 1
- 230000008447 perception Effects 0.000 abstract description 2
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 abstract 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 34
- 239000001103 potassium chloride Substances 0.000 description 17
- 235000011164 potassium chloride Nutrition 0.000 description 17
- 238000012360 testing method Methods 0.000 description 15
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 210000000481 breast Anatomy 0.000 description 13
- 235000019658 bitter taste Nutrition 0.000 description 12
- 235000013336 milk Nutrition 0.000 description 12
- 239000008267 milk Substances 0.000 description 12
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- 238000002360 preparation method Methods 0.000 description 10
- AEOBEOJCBAYXBA-UHFFFAOYSA-N A2P5P Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1OP(O)(O)=O AEOBEOJCBAYXBA-UHFFFAOYSA-N 0.000 description 6
- 239000006071 cream Substances 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 235000004213 low-fat Nutrition 0.000 description 5
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 4
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- DJJCXFVJDGTHFX-UHFFFAOYSA-N Uridinemonophosphate Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-UHFFFAOYSA-N 0.000 description 3
- IERHLVCPSMICTF-UHFFFAOYSA-N cytidine monophosphate Natural products O=C1N=C(N)C=CN1C1C(O)C(O)C(COP(O)(O)=O)O1 IERHLVCPSMICTF-UHFFFAOYSA-N 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 108091032973 (ribonucleotides)n+m Proteins 0.000 description 2
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 241000221696 Sclerotinia sclerotiorum Species 0.000 description 2
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 2
- 229950006790 adenosine phosphate Drugs 0.000 description 2
- 235000019270 ammonium chloride Nutrition 0.000 description 2
- 235000015155 buttermilk Nutrition 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- UYTPUPDQBNUYGX-UHFFFAOYSA-N guanine Chemical compound O=C1NC(N)=NC2=C1N=CN2 UYTPUPDQBNUYGX-UHFFFAOYSA-N 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- AMXOYNBUYSYVKV-UHFFFAOYSA-M lithium bromide Chemical compound [Li+].[Br-] AMXOYNBUYSYVKV-UHFFFAOYSA-M 0.000 description 2
- KWGKDLIKAYFUFQ-UHFFFAOYSA-M lithium chloride Chemical compound [Li+].[Cl-] KWGKDLIKAYFUFQ-UHFFFAOYSA-M 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 239000012744 reinforcing agent Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 125000004032 5'-inosinyl group Chemical group 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 244000138502 Chenopodium bonus henricus Species 0.000 description 1
- 235000008645 Chenopodium bonus henricus Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930010555 Inosine Natural products 0.000 description 1
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 1
- 241000235649 Kluyveromyces Species 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- IATUGZHPADVZPS-UHFFFAOYSA-N N1=CN=CC=C1.P(=O)(OCCC(=C)C)(O)O Chemical compound N1=CN=CC=C1.P(=O)(OCCC(=C)C)(O)O IATUGZHPADVZPS-UHFFFAOYSA-N 0.000 description 1
- 101710163270 Nuclease Proteins 0.000 description 1
- YLUGBQJQQLZZNL-UHFFFAOYSA-N O.O.O.O.O.O.O.[Na].[Na] Chemical compound O.O.O.O.O.O.O.[Na].[Na] YLUGBQJQQLZZNL-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229930003776 Vitamin B4 Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003413 degradative effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229960003786 inosine Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- KPYHRMNYOUGKKI-UHFFFAOYSA-N phosphoric acid;1h-pyrimidine-2,4-dione Chemical compound OP(O)(O)=O.O=C1C=CNC(=O)N1 KPYHRMNYOUGKKI-UHFFFAOYSA-N 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000008979 vitamin B4 Nutrition 0.000 description 1
- 239000011579 vitamin B4 Substances 0.000 description 1
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; MAKING 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
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
-
- 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; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5'-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced sodium. Preferably, a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used since off-tastes are masked and salt perception is enhanced.
Description
Technical field
The present invention relates to the production method of the dairy products of sodium content reduction.The invention still further relates to the dairy products that sodium content reduces.Particularly, the present invention relates to the improvement of the dairy products taste of sodium content reduction.
Background of invention
The use of sodium chloride is under a cloud for a long time to be health problem, an especially hypertensive reason.The salt picked-up is limited to low-down level is difficult to, because the food of food, takeout and restaurant-prepared through processing typically contains a large amount of salt.Simultaneously, the numerous food product processor tends to reduce the sodium amount in the processed food.Thereby can reduce high salt levels in the food to a certain extent by reduce adding salt level in the feed product simply, yet this salt that causes reducing is experienced (salt perception) and so is unwelcome.A kind of possible solution can be to use the salt substitute.Yet a kind of shortcoming of salt substitute (as potassium chloride) is them brings " different " flavor to food.Therefore, must use additive to cover the peculiar smell of salt substitute.
US 4297375 discloses the purposes of bitter taste in the autolysing yeast reduction food, and described bitter taste is caused by the existence of the salt substitute that contains potassium chloride.
EP0103994 has described sodium chloride substitute seasoning system, and it comprises the yeast and the ammonium chloride of self-dissolving.This system is improved the salinity (saltiness) of food, reduces the bitter taste of sodium chloride substitute, and is suitable for use in the sodium chloride substitute system that is used for the seasoning application.
The palatability enhancer that WO 2005/087013 has described a kind of drying is used for the purposes of cereal products, and described palatability enhancer comprises yeast extract and through the flour of acid fermentation.
A problem that is accompanied by autolysing yeast and yeast extract of general description is in the prior art, and the food that they can cause having added them obtains Liquid Culture basic pattern (bouillon-like) taste, meat soup taste or the pleasant impression (after taste) (yeast taste and/or smell) relevant with yeast.This problem is obvious especially in beverage and non-seasoned food.
The purpose of this invention is to provide the method for the dairy products of producing the sodium content reduction, and the dairy products that can reduce from the sodium content that wherein obtains are provided, wherein the impression of the salt in the dairy products should be enhanced.In addition, randomly being present in peculiar smell or the bitter taste that the traditional salt substitute in the dairy products group causes should be masked, but does not bring Liquid Culture basic pattern taste, meat soup taste to food.
Detailed Description Of The Invention
The present invention relates to prepare the method for comparing the dairy products of sodium content reduction with corresponding dairy product, wherein in the dairy compositions that preparation is described to be used when comparing the dairy products that sodium content reduces with corresponding dairy product, add yeast extract, described yeast extract comprise dry with non-sodium chloride serve as the basis at least 30%w/w 5 '-ribonucleotide.
The goods that use this class yeast extract preparation to compare the sodium content reduction with corresponding dairy product have some kinds of advantages.A kind of advantage is, if add following yeast extract in the dairy compositions that comprises the salt substitute that in dairy product manufacturing process, uses, then for example can be masked from the bitter taste and peculiar smell of salt substitute (as potassium chloride), the dry that described yeast extract comprises with non-sodium chloride is basis 5 '-ribonucleotide of 30%w/w at least.
Another advantage is that yeast extract reaches the effect that neutral taste strengthens, and promptly strengthens taste and does not introduce broth-like flavor, cultivates basic taste or yeasty.Also having another advantage is to experience by using following yeast extract to strengthen the salt in the dairy products, and the dry that described yeast extract comprises with non-sodium chloride is basis 5 '-ribonucleotide of 30%w/w at least.Yes in the food applications that sodium content reduces for this very advantageously.Therefore, in order to improve the taste of the dairy products that sodium content reduces, only need still less sodium and sodium substitute or palatability enhancer still less.
Another advantage is that it( ) will dairy products prepared in accordance with the present invention be labeled as to contain chemical addition agent.
In linguistic context of the present invention, " dairy products " are meant the goods based on breast of any kind of, include but not limited to cheese, butter, ice cream, casein, meat substitute, yogurt and based on the goods such as the tzatziki of yogurt, its analog or substitute based on breast.Interested especially in linguistic context of the present invention is goods and the equivalent thereof that contains cheese and butterfat, comprises conventional cheese, cheese analogue, cheese, butter, coating and margarine through processing, and it is full-cream, the fatty reduction or the low fat formulation.
In a preferred embodiment, dairy products are cheese.Cheese can be any mutation, for example hard cheese such as Chester, Danbo, Manchego, Saint Paulin, Cheddar, Monterey, Colby, Edam, Gouda, Muenster, Swiss type, Gruyere, Emmenthaler, Parmesan and Romano; Pasta-filata cheese (pasta filata cheese) is as Mozzarella; Cheese through processing; White mould cheese (white mould cheese) is as Brie and Camembert; Or blue mould cheese (blue mould cheese) is as the blue cheese of Gorgonzola and Danish, or fresh cheese such as Ricotta, buttercream, Neufchatel or Cottage cheese.In one embodiment of the invention, the cheese product of sodium reduction is the buttercream that sodium reduces.
Preferably by cheese being cooked with emulsification to come from conventional cheese or cheese analogue manufacturing, emulsification salt (for example phosphate and citrate) realization is for example used in described emulsification through the cheese of processing.This technology can further comprise adds spices or flavouring.
Term " newborn analog " is meant newborn sample goods, and it contains the part of fat (for example butterfat (for example cream)) as composition, and contain non-milk component for example vegetable oil as the part of composition.
Term " dairy products that sodium content reduces " is meant aforesaid dairy products, and wherein the sodium amount in the goods than the conventional sodium amount that exists in the corresponding dairy product still less.Preferably, the contained sodium of described dairy products is than the low at least 25%w/w that exists usually in the corresponding dairy product.The contained sodium of the dairy products that described sodium amount reduces is than low at least 25%w/w, 30%w/w, 35%w/w or the 40%w/w that exist usually in the corresponding dairy products, more preferably low at least 45%w/w, 50%w/w, 55%w/w or 60%w/w.The contained sodium of dairy products that reduces according to the sodium of the method for first aspect preparation is low to moderate many～100%w/w than the sodium that exists usually in the corresponding dairy products.
For the sake of clarity, this also contains the dairy products that wherein sodium in other sodium source is replaced except that sodium chloride.For example, the cheese that reduces through the sodium of processing can contain still less sodium chloride or still less contain sodium fusion salt (melting salt), typically be natrium citricum and sodium phosphate, or the two has concurrently.In one embodiment, yeast extract of the present invention is used to strengthen the taste through the cheese of processing, and the sodium of fused salt is replaced in the described cheese.This cheese and this class of manufacturing through processing includes in the present invention through the method for the cheese of processing.
Usually the sodium amount that exists in the corresponding dairy products is that dairy products are not changed, process or prepare the amount that exists when reducing its sodium content, and depends on the type of dairy products, therefore is called the dairy products of " corresponding ".Usually the sodium amount that exists in the known dairy products of those skilled in the art, and know the type that this can depend on dairy products.For example, the corresponding goods of the cottage cheese of sodium reduction are not to be changed, to process or prepare to reduce the cottage cheese of its sodium content.The corresponding goods through process cheese that sodium reduces are not to be changed, to process or prepare to reduce the cheese through processing of its sodium content.The corresponding goods of the buttercream that sodium reduces are not to be changed, to process or prepare to reduce the buttercream of its sodium content.The corresponding goods of the low-fat spreads that sodium reduces are not to be changed, to process or prepare to reduce the low-fat spreads of its sodium content.The corresponding goods of the margarine that sodium reduces are not to be changed, to process or prepare to reduce the margarine of its sodium content.
Following yeast extract used according to the invention, it comprises with the non-sodium chloride dry weight is basis 5 '-ribonucleotide of 30%w/w at least, preferably 34%w/w, 38%w/w, 40%w/w or 42%w/w at least, more preferably 44%w/w, 46%w/w, 48%w/w or 5 '-ribonucleotide of 50%w/w at least at least.The dry that common yeast extract can comprise with non-sodium chloride is 5 of basic 90%w/w at the most '-ribonucleotide amount.
In the context of the present invention, phrase " 5 '-ribonucleotide " is meant the 5 '-ribonucleotide that forms between the RNA degradative phase, promptly ((((5 '-AMP) total amount, wherein 5 '-AMP can partly or entirely be converted into 5 '-single inosinyl phosphate inosine (5 '-IMP) to 5 '-CMP), 5 '-single Vitamin B4 to 5 '-UMP), 5 '-single isopentenyl monophosphate pyrimidine to 5 '-GMP), 5 '-single phosphoric acid uracil to 5 '-single phosphoric acid guanine.For example, be in the yeast extract of basic 30%w/w 5 '-ribonucleotide comprising with sodium chloride free dry matter, the total amount of 5 '-GMP, 5 '-UMP, 5 '-CMP, 5 '-AMP and 5 '-IMP is that the basis is 30%w/w with the sodium chloride free dry matter.
Use following yeast extract in a preferred embodiment, wherein 5 '-GMP total amount of adding 5 '-IMP is that the basis is at least 15%w/w with the dry of non-sodium chloride, preferably be at least 17%w/w, 19%w/w, 20%w/w or 21%w/w, more preferably be at least 22%w/w, 23%w/w, 24%w/w or 25%w/w.The dry that common yeast extract can comprise with non-sodium chloride is that basic total amount is at most 5 ' of 45%w/w-GMP and 5 '-IMP.Owing to produce the design feature of the RNA of 5 '-ribonucleotide in the yeast, if nearly all 5 '-AMP is converted into 5 '-IMP, then 5 '-GMP and 5 '-IMP can be all the time exists with about equally amount in this embodiment.
In the context of the present invention, except as otherwise noted, the percentage by weight of 5 '-ribonucleotide calculates based on its disodium salt heptahydrate.All percentage calculates based on the dry of non-sodium chloride.In the present invention, phrase " dry of non-sodium chloride " is meant the following fact: for the weight percentage calculation, get rid of the weight of any sodium chloride that exists from composition.Can carry out the measurement and the aforementioned calculation of sodium chloride in the composition by method known to those skilled in the art.
Can prepare yeast extract by any method, be the yeast extract of basic 30%w/w 5 '-ribonucleotide as long as the generation of described method comprises at least with sodium chloride free dry matter.
In one embodiment of the invention, obtain yeast extract by hydrolysis.The yeast extract of hydrolysis is the concentrate at the soluble material that destroys cell, digestion (cracking) and obtain from yeast after adding exogenous enzymes between burst times in yeast cream, described exogenous enzymes such as protease and/or peptase, nuclease particularly is as 5 '-phosphodiesterase and optional 5 '-adenylic acid deaminase (5 '-adenylicdeaminase).Usually before cracking, make the unartificial yeast enzyme deactivation.In this process, can form 5 '-GMP, 5 '-UMP, 5 '-CMP and 5 '-AMP.When adding adenylic acid deaminase in mixture, 5 '-AMP is converted into 5 '-IMP.The method that produces the hydrolyzed yeast extract is known in the art, sees for example WO88/05267.
In another embodiment, obtain yeast extract by self-dissolving, for example described in WO2005/067734.
Preferably, in self-dissolving or hydrolytic extraction process (promptly in natural process), produce 5 '-ribonucleotide of yeast extract, described in the last period.Yet, the technical staff can understand, can be by in containing the yeast extract that is less than 30%w/w 5 '-ribonucleotide, adding 5 '-ribonucleotide that separate or chemical synthesis, the dry that obtains with non-sodium chloride is the yeast extract that the basis comprises 30%w/w5 '-ribonucleotide at least.The use of the yeast extract of these types is also included among the present invention, but more not preferred.It has following shortcoming: must be marked as with the food of this class yeast extract preparation and contain chemical addition agent.
Said method with the yeast extract that uses in production the inventive method also may produce the yeast extract that discontented unabridged version invention first aspect requires.Yet, can measure the amount of 5 '-ribonucleotide by using method known to those skilled in the art, and be the yeast extract that the basis comprises 30%w/w 5 '-ribonucleotide at least by selecting the dry with non-sodium chloride, select the yeast extract that comprises an amount of 5 '-ribonucleotide.
The yeast extract that uses in the context of the invention can obtain from any yeast.Spendable suitable yeast strain belongs to the genus of Saccharomyces, Kluyveromyces and Candida.Preferably belong to the yeast strain that Saccharomyces belongs to, for example belong to the kind of Saccharomyces cerevisiae.
In the context of the present invention, dairy compositions can be the composition that comprises breast and/or one or more newborn components and/or newborn fraction, described composition is the starting composition during dairy products are produced, and it can be that intermediate product (for example curdled milk or whey) during dairy products are produced or its can be dairy products.The breast component can be any composition of breast, as butterfat, lactoprotein, casein, lactalbumin, lactose.The breast fraction can be any fraction of breast, for example skimmed milk, buttermilk, whey, cream, butter, the breast by hyperfiltration treatment, milk powder, full milk powder, buttermilk powder or skimmed milk powder.In the context of the present invention, breast can be any mammiferous lacteal vessel secretion.Therefore, can obtain breast by for example milk cow, sheep, goat, buffalo or camel are milked.
The dairy compositions that uses in the method for first aspect can have the sodium content of reduction usually, and promptly it can comprise the sodium amount than conventional amount is lower in the corresponding dairy compositions.
Available yeast extract replaces in the corresponding dairy compositions conventional all sodium or the part sodium that exists, and it is basis 5 '-ribonucleotide or 5 '-GMP and 5 ' of the 15%w/w-IMP at least of 30%w/w at least that described yeast extract comprises dry with non-sodium chloride.Preferably, compare with the sodium that exists usually in the corresponding dairy compositions that uses in the production of conventional dairy products, the dairy compositions that is used to prepare the dairy products that sodium content reduces comprises the sodium of low at least 25%w/w, 30%w/w, 35%w/w or 40%w/w, the more preferably sodium of low at least 45%w/w, 50%w/w, 55%w/w or 60%w/w.The dairy products that the sodium content of producing with the method for first aspect reduces can be with any appropriate process production known in the art.
For example, the production of cheese should comprise following step, wherein passes through with rennet the dairy compositions enzymic coagulation to be formed curdled milk, or by forming curdled milk admittedly with the acid of food grade or the acid cure that produces by lactobacter growth, subsequently curdled milk is separated with whey.According to the cheese type that will produce, the production of cheese also can comprise the cheese that processing curdled milk and ageing obtain.Can add yeast extract in dairy compositions in any step of cheese production process adds.Preferably, in the following step of cheese production process, add yeast extract, yeast extract evenly may be distributed in dairy compositions in the described step.Yeast extract can for example be added in the composition (it is the starting composition in the cheese production) that comprises breast and/or one or more newborn components and/or newborn fraction, it can be added into the intermediate product (for example curdled milk or whey) in the cheese production, or it can be added into cheese product (for example it can be mixed in the soft cheese equably).Preferably, yeast extract can be added into curdled milk.Some cheeses was periodically washed in salt solution bittern between its maturation period.Under one situation of back, method of the present invention can relate to the surface that yeast extract is added into dairy compositions, and wherein said dairy compositions is just at the cheese of slaking.In another preferred embodiment, yeast extract according to the present invention is distributed in stew in soy sauce cheese (brined cheese) top, and described stew in soy sauce cheese is subsequently by application of vacuum and be packaged in (further) slaking in the paper tinsel.
The production of the cheese that sodium content reduces can comprise in one or more steps of production process usually: with compare in the same steps as of conventional cheese production process, use still less sodium chloride and randomly less amount other contain sodium salt.
In an embodiment preferred of the present invention, also comprise in the dairy compositions that in the dairy products that sodium content reduces are produced, uses according to the method for first aspect and to add other salt (sodium chloride) substitute or other palatability enhancer.Salt substitute known in the art and saline taste reinforcing agent are for example LiCl, LiBr, KCl, NH
4Cl, other ammonium salt, MgCl
2Dipeptides and amino acid derivativges.Can be according in dairy compositions, adding salt substitute or other palatability enhancer to the described similar mode of interpolation yeast extract.
In one embodiment, using with the total weight of dairy composition is the yeast extract on basis 0.001% to 2%w/w, preferably 0.01% arrives 2%w/w, and more preferably 0.05% to 1%w/w yeast extract prepares the dairy products that sodium content reduces.
Second aspect present invention provides the dairy products that can reduce by the sodium content that the first aspect method obtains, and it contains following yeast extract, described yeast extract with the dry of non-sodium chloride be the basis comprise 30%w/w at least 5 '-ribonucleotide.Compare with the dairy products that the sodium content that does not comprise yeast extract reduces, the dairy products that the sodium content of second aspect reduces have the salt impression of improvement.In addition, in the taste of second aspect breast, imperceptible yeast extract is typically cultivated basic taste or broth-like flavor.In addition, when the dairy products that reduce when the sodium content of second aspect also comprised above-mentioned salt substitute or salt reinforcing agent, its bitter taste or peculiar smell were masked.In one embodiment, the amount of yeast extract that exists in the dairy products that sodium content reduces is that the basis is 0.01% to 2%w/w with dairy products weight, is that the basis is 0.05% to 1%w/w with dairy products weight more preferably.
In one embodiment, the dairy products of comparing the sodium content reduction with corresponding dairy product are prepared by following dairy compositions, described dairy compositions comprises (i) sodium than the low at least 30%w/w of corresponding conventional dairy compositions, (ii) 0.01% to the yeast extract of 2%w/w, described yeast extract with the dry of non-sodium chloride be the basis comprise 30%w/w at least 5 '-ribonucleotide.
It is that the basis comprises the purposes that the yeast extract of 30%w/w5 '-ribonucleotide at least is used to prepare the dairy products that sodium content reduces that third aspect present invention provides dry with non-sodium chloride.
It is that the basis comprises the purposes that the yeast extract of 30%w/w5 '-ribonucleotide at least improves the dairy products taste that sodium content reduces that fourth aspect present invention provides dry with non-sodium chloride.In the context of the present invention, the expression that " improves the taste of the dairy products that sodium content reduces " improves the salt impression in the dairy products that sodium content reduces, and randomly shelters the bitter taste or the peculiar smell of other salt substitute (for example potassium chloride) that randomly exists in the dairy products that sodium content reduces.Therefore, the present invention relates to the composition or the admixture of the dairy products that are applicable to that preparation sodium reduces on the other hand, and wherein said admixture comprises following yeast extract, and described yeast extract comprises 5 of 30%w/w at least '-ribonucleotide (sfdm).
In one embodiment, admixture comprises yeast extract, described yeast extract comprise with KCl (preferably with NH
4Cl) 5 of Zu He 30%w/w at least '-ribonucleotide (sfdm).Suitable admixture comprises 40-60%w/w, preferably 45-60%w/w KCl and 25-40%NH
4Cl.In a preferred embodiment, admixture comprises 45-60%w/w KCl, 25-40%NH
4The yeast extract of Cl and 1-10%w/w, described yeast extract comprise 5 of 30%w/w at least '-ribonucleotide (sfdm).More preferably, admixture comprises the KCl of 51-55%w/w; The NH of 30-37%w/w
4The yeast extract of Cl and 2-5%w/w, described yeast extract comprise 5 of 30%w/w at least '-ribonucleotide (sfdm).Admixture also can comprise 0-30%w/w, preferably 0-20%w/w, the more preferably sucrose of 0-10%w/w.Admixture preferably comprises every part of yeast extract 10-25 part KCl by weight, and described yeast extract comprises 5 of 30%w/w at least '-ribonucleotide (sfdm).Preferably, admixture comprises every part of yeast extract 10-20 part by weight, and 15 parts of KCl more preferably, described yeast extract comprise 5 of 30%w/w at least '-ribonucleotide (sfdm).In another embodiment, admixture comprises the yeast extract with fused salt (as citrate and phosphate, especially potassium citrate and potassium phosphate) combination, and described yeast extract comprises 5 of 30%w/w at least '-ribonucleotide (sfdm).
As previously mentioned, the amount of blend that will use in the dairy products can depend on the dairy products type of production.All goods of the present invention and admixture can be advantageously utilised in that low sodium, sodium reduce or not have in the sodium meals, or are used for the treatment of hypertension or angiocardiopathy.
The embodiment of first aspect present invention also can be applicable to others of the present invention.
Embodiment
Embodiment 1
5 of yeast extract and yeast extract '-cheese taste that the ribonucleotide acid concentration reduces sodium content
Influence
Carry out the influence that this embodiment illustrates taste impression in the buttercream that the nucleotides purity of the yeast extract of yeast extract and application reduces salt level.
Composition:
Use two kinds of inhomogeneous yeast extracts to prepare the salt replacement blend, as listed in the table 1.
Table 1: salt blend composition
| Composition | Admixture A | Admixture B | Admixture C |
| Potassium chloride | 78.1g | 79.3g | 80.9g |
| Ammonium chloride | 48.7g | 49.5g | 50.5g |
| Sucrose | 48.7g | 49.5g | 50.5g |
| 1 class yeast extract | 6.5g | - | - |
| 2 class yeast extracts | - | 3.6g | - |
| Total admixture | 182.0g | 182.0g | 182.0g |
Prepare buttercream according to following step.
With reference to cheese:
With the 136kg full milk that adds cream to 12% milk fat levels 77 ℃ of following pasteurizations 19 seconds, and homogenize in the pressure homogenizer.To be cooled to through the breast of homogenize and 26 ℃, add 136g initial incubation thing.Begin after 13 hours to stir and temperature is increased to 80 ℃.Then mixture is pumped in the separator, and in swept surface storage tank (swept surface tank), collect buttercream.Add 120g carob gum and 364g salt (NaCl).After 30 minutes, homogenize and package combination.Prepare other cheese, wherein omit NaCl or replace NaCl (seeing Table 2) with one of admixture.By the overall taste of the different buttercreams of the taste group assessment, and the impression of special concern salt, meat soup or cultivation basic taste and bitter taste.Taste results after 20 day storage life is showed in the table 2.
Table 2
| NaCl(g) | Admixture (g) | Taste group assessment result | |
| Reference | 364 | - | |
| Test 1 | 182 | - | Than reference and test 2,3 and 4 saline tastes still less |
| Test 2 | 182 | 182g admixture A | The salt impression is suitable with reference, and slight culture medium peculiar smell is arranged |
| Test 3 | 182 | 182g admixture B | The salt impression is suitable with reference |
| Test 4 | 182 | 182g admixture C | Ratio test 2 is saline taste still less, and slight bitter taste is arranged |
The result confirms to contain NH
4Cl and KCl but cheese (test 4) the taste feature that do not contain the yeast extract that is rich in nucleotides is a bitter taste.This is relevant with the existence of potassium chloride in the salt replacement blend without doubt.
Although this result also clearly confirm to contain yeast extract 1 sample (test 2) the salt impression with reference to quite, the overall taste feature of cheese is the culture medium peculiar smell that is derived from yeast extract.In the test 3 of using yeast extract 2, do not experience the cultivation basic taste.This clearly confirms to contain 5 '-influence that the yeast extract of ribonucleotide exists culture medium peculiar smell in this application.2 class yeast extracts also can be sheltered the bitter taste and peculiar smell that the existence of potassium chloride causes.In addition, compare with test 4 (tests of no yeast extract), it strengthens the salt impression.
Embodiment 2
Contain 5 '-influence that the yeast extract of ribonucleotide reduces sodium content through the cheese taste of processing
This embodiment illustrated contain 5 '-influence of the taste impression in the cheese of processing that the yeast extract of ribonucleotide reduces salt level.
Sample 1: the Cheddar cheese through processing of standard, use the fused salt preparation that contains sodium.
Sample 2: the Cheddar cheese through processing that sodium reduces, the fused salt that wherein contains sodium during preparation is replaced by the fused salt that contains potassium.
Sample 3: the Cheddar cheese that reduces of 2 sodium per sample through processing, be rich in 5 to wherein adding 0.1%w/w during the preparation '-yeast extract of ribonucleotide, described yeast extract contain with dry be basic 20%w/w 5 ' GMP+5 ' IMP and＜1%w/w sodium chloride (is basic 40%w/w 5 '-ribonucleotide with dry) (DSM Food Specialties-Holland).
In ignorant experiment at random, test cheese by test group (n=6).With 1 (minimum) to the scale of 8 (the highest) to salinity and cheese taste strength grading.Mean scores is showed in the table 3.
Table 3
| Test | Sample 1 | Sample 2 | Sample 3 |
| Salinity | 3.0 | 2.0 | 7.3 |
| Intensity | 3.2 | 2.5 | 7.0 |
Inquiry test group member points out whether notice bitter taste.For each cheese sample, only there is 1 peculiar smell record through processing.
The result is presented in the cheese product of processing, according to of the present inventionly contain 5 '-yeast extract of ribonucleotide also can improve the salinity impression of dairy products and strengthen its taste intensity.
Embodiment 3
Use contains 5 '-yeast extract of ribonucleotide prepares the margarine (40% fat) that sodium reduces
This embodiment set forth how to use contain 5 '-yeast extract of ribonucleotide makes the margarine that sodium content reduces.
In the standard low-fat spreads that contains 40% fat of sodium level (NaCl) 1.5%, with 1.2%NaCl and 0.015% be rich in 5 '-yeast extract of ribonucleotide replaces NaCl, described yeast extract with the dry weight be the basis contain 20%w/w 5 ' GMP+5 ' IMP and＜1%w/w sodium chloride (is basic 40%w/w 5 '-ribonucleotide with dry weight) (DSM Food Specialties-Holland).Prepared margarine is suitable with the corresponding margarine goods that contain 1.5%NaCl (normal sodium level) on taste.
Embodiment 4
Use comprises and contains 5 '-composition of the yeast extract of ribonucleotide, the margarine that preparation sodium reduces
(40% fat)
This embodiment set forth can use contain 5 '-margarine that the preparation of compositions sodium content of the yeast extract of ribonucleotide reduces, described composition comprises KCl, NH
4Cl.
In the standard low-fat spreads that contains 40% fat of sodium level (NaCl) 1.5%, replace NaCl with 1.0%NaCl and 0.375% sodium-free salt substitute composition.Described composition contains 51-55%w/w KCl, 30-37%w/w NH
4Cl, 1-10%w/w sucrose and 2-5%w/w be rich in 5 '-yeast extract of ribonucleotide, described yeast extract with the dry weight be the basis contain 20%w/w5 ' GMP+5 ' IMP and＜1%w/w sodium chloride (is basic 40%w/w 5 '-ribonucleotide with dry weight) (DSM Food Specialties-Holland).Prepared margarine can be more salty a little than the corresponding margarine that contains 1.5%NaCl (normal sodium level), and can have high cream and butter flavor.
Claims (24)
1. be used to prepare the method for comparing the dairy products of sodium content reduction with corresponding dairy products, wherein add yeast extract in the dairy compositions that uses when the described and corresponding dairy products of production are compared the dairy products of sodium content reduction, the dry that described yeast extract comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
2. the process of claim 1 wherein described yeast extract comprise dry with non-sodium chloride serve as the basis at least 15%w/w 5 '-GMP adds 5 '-IMP.
3. the method for claim 2, wherein said yeast extract comprise dry with non-sodium chloride serve as the basis at least 5 '-GMP of 20%w/w add 5 '-IMP.
4. each method in the claim 1 to 3, wherein said yeast extract prepares from the Saccharomyces yeast.
5. each method in the claim 1 to 4, wherein said dairy products are cheese, cheese analogue, buttercream, butter, spread, margarine or through the cheese of processing.
6. according to the method for claim 5, wherein said goods are the cheese through processing, and a part of fused salt that contains sodium is replaced in the described cheese through processing.
7. according to each method in the claim 1 to 6, wherein said method also comprises to dairy compositions adds other sodium chloride substitute or other palatability enhancer.
8. according to each method in the claim 1 to 7, the sodium that the dairy products that wherein said sodium reduces contain is than the low at least 25%w/w that exists usually in the corresponding dairy products.
9. compare the dairy products that sodium content reduces with corresponding dairy products, wherein said dairy products contain yeast extract, and the dry that described yeast extract comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
10. dairy products that reduce according to the sodium content of claim 9, wherein said dairy products are prepared by dairy compositions, described dairy compositions comprises (i) sodium than the low at least 30%w/w of corresponding conventional dairy compositions, (ii) 0.01% to the yeast extract of 2%w/w, its dry that comprises with non-sodium chloride serve as the basis at least 30%w/w 5 '-ribonucleotide.
11. according to the dairy products of claim 9 or 10, wherein said dairy products are cheese product, cheese analogue, buttercream, butter, spread, margarine or the cheese through processing.
12. be used to prepare the composition of comparing the dairy products that sodium content reduces with corresponding dairy products, described composition comprises: with the dry of non-sodium chloride be the basis comprise 30%w/w at least 5 '-yeast extract of ribonucleotide.
13. according to the composition of claim 12, it also comprises (a) 45-60%w/w KCl and (b) 25-40%w/w NH
4Cl.
14. according to the composition of claim 12, it also comprises citrate or phosphate.
15. according to the composition of claim 12-14, it also comprises the sucrose of 0-10%w/w.
16. according to the composition of claim 12-15, it comprises the yeast extract of 1-10w/w%, the dry that described yeast extract comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
17. be used for the yeast extract of that sodium reduces, no sodium or low-sodium diet, its dry that comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
18. be used for the treatment of the yeast extract of hypertension or angiocardiopathy, its dry that comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
19. yeast extract is used to prepare the purposes of comparing the dairy products of sodium content reduction with corresponding conventional dairy products, the dry that described yeast extract comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
20. the dairy products that yeast extract is used for reducing at sodium content strengthen or improve the purposes of taste, the dry that described yeast extract comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
21. the purposes in the yeast extract dairy products that each sodium reduces in according to claim 9-11, or the purposes in the meals that each composition reduces at sodium in according to claim 12-16, no sodium or low sodium, the dry that described yeast extract comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
22. yeast extract is used to prepare the purposes of comparing the following food of sodium reduction with corresponding food, that described food can be used to is that sodium reduces, in the meals of no sodium or low sodium, the dry that described yeast extract comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
23. yeast extract is used to prepare the purposes of comparing the following food of sodium reduction with corresponding food, described food can be used to treat hypertension or angiocardiopathy, and the dry that described yeast extract comprises with non-sodium chloride is 5 of basic 30%w/w at least '-ribonucleotide.
24. according to the purposes of claim 22 or 23, wherein said food is dairy products.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP06126506 | 2006-12-19 | ||
| EP06126506.2 | 2006-12-19 | ||
| EP07109506.1 | 2007-06-04 | ||
| EP07113092.6 | 2007-07-25 |
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| Publication Number | Publication Date |
|---|---|
| CN101562986A true CN101562986A (en) | 2009-10-21 |
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ID=37944374
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007800471629A Pending CN101562986A (en) | 2006-12-19 | 2007-12-17 | Reduced-salt dairy product with improved taste |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902893A (en) * | 2013-02-08 | 2018-11-30 | 通用磨坊公司 | Low-sodium diet |
| CN109090257A (en) * | 2018-07-10 | 2018-12-28 | 增城华栋调味品有限公司 | A kind of cheese's powder and preparation method thereof |
| CN114554869A (en) * | 2019-10-18 | 2022-05-27 | 泰宝美客株式会社 | Salt taste enhancer |
-
2007
- 2007-12-17 CN CNA2007800471629A patent/CN101562986A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902893A (en) * | 2013-02-08 | 2018-11-30 | 通用磨坊公司 | Low-sodium diet |
| CN108902893B (en) * | 2013-02-08 | 2022-02-25 | 通用磨坊公司 | Low sodium food |
| CN109090257A (en) * | 2018-07-10 | 2018-12-28 | 增城华栋调味品有限公司 | A kind of cheese's powder and preparation method thereof |
| CN109090257B (en) * | 2018-07-10 | 2021-07-27 | 增城华栋调味品有限公司 | Cheese powder and preparation method thereof |
| CN114554869A (en) * | 2019-10-18 | 2022-05-27 | 泰宝美客株式会社 | Salt taste enhancer |
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