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
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
  • A23C9/1216—Other enzymes
• • 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
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
  • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
• • 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
  • A23C19/02—Making cheese curd
  • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
  • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
• • 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
  • A23C19/02—Making cheese curd
  • A23C19/05—Treating milk before coagulation; Separating whey from curd
• • 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
• • 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
  • A23C21/00—Whey; Whey preparations
  • A23C21/06—Mixtures of whey with milk products or milk components
• • 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
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
• • 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
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/137—Thickening substances
• • 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
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
  • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices

Definitions

• the invention relates to food technology and is concerned with the combined use of soluble flax fiber and transglutaminase enzyme in dairy products, especially in yoghurts and more specifically in non-fat yoghurts, to improve the texture and process stability of the products and to prevent syneresis.
• the invention is further concerned with dairy products, especially yoghurt, that in addition to standard ingredients comprise soluble flax fiber and at least one enzyme, particularly the transglutaminase enzyme.
• Yoghurt is the best known of milk-based sour milk products.
• the starter may additionally con- tain small amounts of other species of the genus Lactobacillus as well as Bifidobacterium and Enterococcus species.
• yoghurt Various temperatures and ripening times can be used in the production of yoghurt.
• the principle is a simple one.
• Conditioned milk is pasteurized at 74°C for 30 minutes or at 90°C for at least five minutes, cooled to the ripening temperature, starter bacteria Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus are added and incubation is carried out for 12 to 16 hours at 30°C or for 4 to 6 hours at 41 °C.
• a fermentation of longer duration will increase the production of a taste typical for yoghurt.
• the yoghurt is cooled and packed.
• yoghurt mass is susceptible to stresses due to mechanical processing, causing a possible decrease in the yoghurt's viscosity. Improvements in the stress resistance, viscosity, consistency, appearance and mouth feel of the mass have been attempted, especially in low-fat or non-fat yoghurts, by adding various stabilizers or by increasing the solid matter content of the yoghurt milk either by evaporating the milk's aqueous portion or by adding milk-based powders. As low-fat yoghurts are becoming more common, fat-free milk or whey powder has become a popular ingredient in yoghurt. The powders are used in attempts to compensate for the loss of stability of texture due to the removal of fat.
• a recommended amount of supplementation is 3 to 4%, a greater amount than this may lead to a powdery taste.
• Stabilizers have begun to find use as substitutes for milk powder supplements, because the producers aim to produce yoghurt at a price as low as possible per kilogram.
• Gelatin, pectin, starch and agar are the most commonly used stabilizers in yoghurt. Of all food-grade gels the one obtained with gelatin comes closest to the ideal gel.
• Yoghurt manufacturers would like to replace this animal-based protein with a vegetable-based stabilizer, by which an equally good final product would be achieved. Such a stabilizer has, however, not been found yet.
• Non-fat yoghurt presents problems in the preservation of texture, because during produc- tion and storage of yoghurt the product exhibits syneresis, whereby whey separates from the rest of the mass to the product's surface as a transparent layer.
• the protein precipitate is stirred in a fermentation tank during the final stages of fermentation or in a cooling tank, pumped using plate or tube coolers, the yoghurt is supplemented with fruit, berries or aromas, followed by pumping to the filling or packing machine.
• the yoghurt can also be subjected to post-fermentation heat treatments.
• the yoghurt may become less viscous or, in extreme cases, separation of whey occurs.
• stabilizers By adding stabilizers to the yoghurt, thinning of the mass can be prevented and whey prevented from being separated. It is also intended to increase and maintain the product's de- sirable properties such as e.g. viscosity, texture, appearance and mouth feel, with stabilizers.
• mucilage On the surface of a linseed there is a thick and compact mucilage layer that constitutes 4 to 8% of the seed's weight.
• the mucilage consists, among other things, of several polysaccharides, the pentosans, firmly attached to the seed's coat part.
• US 5,260,282. WO 93/16707, WO 96/22027 The soluble fiber of flax binds plenty of water and also functions as an emulgator. Addition of flax fiber to non-fat yoghurt has been tested because of its thickening and water-binding properties.
• the transglutaminase enzyme has been utilized in food industry in improving the texture of several different products. TG forms covalent linkages between the side chains of two different amino acids, the lysine and glutamine residues, and also catalyzes the gelling reaction of the milk protein casein. With TG it is possible to influence the gelling, gel strength, elasticity and water-binding capacity of a protein.
• MTG microbial transglutaminase
• Streptoverticillium mobaraense For the expensive transglutaminase isolated from mammals a more lucrative form, the microbial transglutaminase (MTG) produced by using Streptoverticillium mobaraense has been developed. For instance the separation of whey occurring in yoghurt can be prevented by adding MTG, since MTG increases the water-binding capacity of the gel.
• MTG reaction also makes it possible to produce various dairy products such as low-fat ice-cream and cheese or these same products with a low solid matter content (Motoki & Seguro, Transglutaminase and its use for food processing, Trends Food Sci. Technol. 9:204-210. 1998).
• dairy products possessing a good texture and process stability can be produced by incorporating both soluble flax fiber and transglutaminase enzyme into the products.
• the invention is thus directed to the combined use of soluble flax fiber and transglutaminase enzyme in dairy products, especially in non-fat dairy products, and most especially in non-fat yoghurt.
• the invention is furthermore directed to a dairy product, especially yoghurt, and most especially non-fat yoghurt, possessing a good texture and process stability and comprising soluble flax fiber and transglutaminase enzyme in addition to standard ingredients.
• a dairy product especially yoghurt, and most especially non-fat yoghurt, possessing a good texture and process stability and comprising soluble flax fiber and transglutaminase enzyme in addition to standard ingredients.
• non-fat yoghurt according to the invention the separation of whey during storage is prevented or at least markedly decreased and the yoghurt's process stability is improved.
• Figure 1 depicts a production chart of flax yoghurt on the process scale. This is a process typical of mixed yoghurt, except for the addition of enzyme with the starter, as well as dif- ferent endurance tests.
• Figure 2 Results of preliminary TG experiments from the mean values of compression forces for the whole monitoring and measurement period and of syneresis 14 days after production.
• Figure 3 Mean values of compression force measurement results and syneresis results of preliminary LF+TG experiments 14 days after production of yoghurt batches
• LF LinoFi- bre, soluble flaxseed fiber
• tA g/1 0.10 g/1
• tB g/1 0.12 g/1
• tC g/1 0.15 g/1).
• Figure 4 Mean values of compression force measurement results and syneresis results of preliminary LF+TG+WPC experiments 14 days after production of yoghurt batches
• Figure 5 Results from the mean values of maximum compression forces for the whole monitoring and measurement period and from syneresis for 14 days' monitoring measurements after production, for batches produced using the same formula. The "old" batches had been produced two weeks before the fresh batches.
• Soluble flax fiber can be isolated from linseed by a variety of methods.
• Kankaanpaa-Anttila and Anttila WO 96/22027
• the linseeds are cold pressed and hot pressed, whereby the oil is separated from the seed. After this the seeds are subjected to alkaline extraction, after which any insoluble fiber is separated.
• Protein and flax mucilage are next precipitated first with hydrochloric acid and then with ethanol. The isolated flax protein and mucilage is air dried and packed.
• Oy Linseed Protein Finland Ltd currently uses a more gentle method, in which the seeds are extracted with water and soluble fiber is precipitated from the resulting flax mucilage.
• the fiber powder After drying and milling the fiber powder is ready for use. Attempts have been made to improve the solubility of the flax and simultaneously to reduce its caking upon mixing with liquid by first agglomerating the fiber into larger powder particles that have again subsequently been milled to smaller particles. When mixing directly into a liquid it is, however, beneficial to blend the flax fiber first with another powder or e.g. with sugar. This will better incorporate the fiber into the product and thus prevent formation of clots.
• the flax fiber used in the experimental part of this application (LinoFibre, manufactured by Oy Linseed Protein Finland Ltd.) comprises approximately 73% of carbohydrate (of this, the total pentosan content is approximately 29 to 30%), 7% of protein, less than 0.3% of fat, less than 10% of moisture, 7% of ash.
• Total dietary fiber in LinoFibre constitutes ap- proximately 80% and soluble fiber 70%. Flax polysaccharide is pale-colored, odorless and tasteless. When fully dissolved, it is completely colorless.
• Transglutaminase forms linkages between lysine and glutamine residues. Transglutaminase also catalyzes the gelling reaction of casein, myosin, whey protein, hen egg proteins, soya proteins etc. (Kurth and Rogers, Transglutaminase catalyzed cross-linking of myosin to soya protein, casein and gluten, J. Food Sci. 49:573-76). Previously it has not been studied to any significant extent whether flax mucilage fraction (polysaccharide) or proteins of the flax protein fraction can be cross-linked by means of transglutaminase to whey, caseinate or casein.
• Flax's intrinsic protein has not been tested for yoghurt applications mainly because of consequent color and flavor problems, but purified, spray-dried isolate could possibly come into question.
• Glutamine is included in the glutamic acid content shown in the table.
• the dairy product of the invention comprises both soluble flax fiber and transglutaminase enzyme.
• mere transglutaminase or, on the other hand mere soluble flax fiber is not enough to stabilize yoghurt texture sufficiently.
• the soluble flax fiber participates in the transglutaminase reaction together with the casein thus strengthening the texture of enzyme-containing yoghurt.
• Preferred dairy products of the invention are yoghurts and other products based on yoghurt such as beverages and desserts, especially low-fat or non-fat yoghurts.
• transglutaminase prevents phase separation of casein while flax fiber confers texture on the product
• quark and other products based on quark among other things spreads and desserts, cottage cheeses produced without rennet, sour milk products such as sour milk and curd milk and products derived therefrom, leavened cream products such as creme fraiche, sour cream and curd cream, as well as yoghurt- or quark-based sorbets used in confectioneries.
• a foodstuff may be termed non-fat provided that its fat content is not more than 0.5 g/100 g or /100 ml.
• the fat content is not more than 3 g/100 g or 1.5/100 ml.
• low- fat yoghurt comprises fat approximately 0.5 to 1.0%, sour milk 0.5%, sour whole milk 1% and milk usually less than 1.5%.
• fat-free yoghurt the fat content is not more than 0.1%.
• transglutaminase and flax fiber must be added during the production of the dairy product.
• the amount of the enzyme used varies with the milk's protein content and the properties of the product being manufactured, but due to the combined effects of the flax fiber and transglutaminase the amount of enzyme can be lowered from those recommended by the manufacturers.
• transglutaminase having an activity of 100 U/g in an amount of 0.10 to 0.20 g per liter of milk, i.e. 10 to 20 U/l.
• transglutaminase is added at 13-17 U/l to the yoghurt milk, and most especially at approximately 15 U/l.
• the TG concentrations recommended by the manufacturer are, however, considerably higher (35 U/l or 20 to 50 U/l, depending on the time of addition).
• the amount of flax fiber and transglutaminase to be added into the dairy product is naturally dependent on, besides the flax fiber and the enzyme used, also on the dairy product being produced and on other components, and can be optimized in an ordinary manner for each application.
• transglutaminase in yoghurt milk, the addition is made after pasteurization and cooling of the yoghurt milk at a time when whey proteins have already unfolded.
• the yoghurt milk is cooled to optimum temperature, i.e. to 50 0 C at the maximum.
• the enzyme addition can be made before addition of the starter in order to ensure that it will have the time to act within its optimum pH range, before the starter lowers the pH to a value close to 4.3. In practice it, however, turned out that TG has the time to act long enough before the starter lowers the pH to a range that is unfavorable to the enzyme even if the starter and the enzyme are added simultaneously.
• the yoghurt of the invention also comprises whey protein concentrate, for example 0.10 to 0.30% (w/v), calculated on the basis of the milk used as starting material.
• whey protein concentrate for example 0.10 to 0.30% (w/v)
• the yoghurt of the invention comprises approximately 0.15% of whey pro- tein concentrate calculated on the basis of the milk used as starting material, with the whey protein concentrate having a protein content of approximately 65%.
• transglutaminase in flax fiber yoghurt as one alternative ingredient in order to improve texture was elucidated.
• Transglutaminase was tested in flax fiber yoghurt with flax fiber alone as well as in combination with flax fiber and whey protein.
• concentrations of ingredients used for the yoghurt we aimed to find a combination having a durable texture and an integrity organoleptic quality.
• the possible floccula- tion and granulation of the combination used as stabilizer were organoleptically studied always after completion of each set of experiments as well as after monitoring measurements.
• the aim was to develop the texture and process stability of yoghurt, especially non-fat yoghurt, containing soluble flax fiber.
• the aim was also to prevent the separation of whey or at least to considerably reduce it in yoghurt during storage.
• the intention was to develop a compensatory method for the use of gelatin in both non-fat and fat-containing yoghurts and thus confer competitive rheological properties upon the product.
• a requirement was also that the process would be competitive with other commercial stabilizers in the same price category.
• the flax fiber used in the study was agglomerated and milled LinoFibre manufactured by Oy Linseed Protein Finland Ltd.
• the particle size used was 125 to 250 ⁇ m.
• LinoFibre comprises approximately 71% of carbohydrate, of which the total pentosan content is approximately 30%.
• the powder comprises approximately 8% of flax protein. LinoFibre was added to cold yoghurt milk, mixed into crystalline sucrose before homogenization of milk. Mixing with sucrose facilitated dispersing of the flax polysaccharide and its solubility in milk.
• ACTIVA-MP transglutaminase Ca 2+ -dependent ACTIVA-MP transglutaminase was used, which is manufactured by the Japanese Ajinomoto Co., Ltd.
• the enzyme preparation possesses an activity of 100 Ug "1 and contains 1% of enzyme.
• ACTIVA-MP lactose at 90% and mal- todextrin at 9% have been used as carriers.
• the enzyme has shown to have optimal activity at 50 0 C and within a pH region of 5 to 8.
• the enzyme preparation was used as such without purification.
• TG was added to yoghurt milk at 43°C dissolved in started dilution after tank pasteurization.
• Raw milk was separated using a Seital separatore sentrifugo separator (capacity 500 1/750 1/h) and tube pasteurized at 72°C for 15 seconds with a Fischer HPM (500 1/h) plate pasteurizer, after which the milk was cooled to approximately 15 degrees.
• the fat remaining in the milk was about 0.07% and protein content was the normal 3.5%.
• HIPROTAL 865 is ultrafiltered whey protein powder manufactured by Frieslands Foods Domon in the Netherlands.
• the powder comprises approximately 19% of lactose, 65% of protein, 6.5% of minerals, 6% of fat and 3.5% of moisture.
• the whey protein powder was mixed with the other solids and added to cold yoghurt milk before homogenization of the milk.
• Valio fat-free milk powder manufactured by Valio Oy comprises 35% of protein, 52% of lactose, less than 1% fat and 0.42% of sodium Fat-free milk powder was used in control yoghurt batches, whose yoghurt milk was supplemented with 2.25% of milk powder.
• the fat-free milk powder was added to cold yoghurt milk before homogenization of the milk.
• Starter YC280 The frozen mesophilic DVS starter YC280 from the Danish starter culture manufacturer CHR Hansen was used in the study for fermenting the yoghurt milk.
• the optimal fermentation range for the starter is at pH 4.5 to 4.8.
• the dosing amount recommended by the manufacturer is 0.02%.
• a starter concentration was used that was slightly higher than recommended in order to ensure that fermentation was properly proceeding already at an early stage of fermentation.
• the separation of whey, i.e. syneresis occurring in yoghurt was measured by pouring 80 ml of yoghurt samples produced in fermentation bath into 100-ml measuring cylinders. 800 ml of process scale yoghurt samples were poured into a 1-1 measuring cylinder. Attempts were made to monitor the separation of whey at 1, 4, 7, 14 and 21 days after production of the yoghurt. Separation of whey was expressed on a volume percent basis. The allowed amount for syneresis is 2% v/v.
• LinoFibre content 0.06% yielded the best texture in non-fat flax fiber yoghurt.
• LF+TG 0.15 g/1 and LF+TG+WPC 0.15% were thus very similar in thickness and texture.
• LF+TG+WPC 0.15% had a slightly softer appearance than LF+TG 0.15 g/1. Any fiocculation should, however, not be mentioned for the LF+TG 0.15 g/1 sample. With a small whey protein addition the mass will be made to look slightly smoother and have a smoother mouth feel.

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• 2006
  • 2006-06-30 FI FI20065456A patent/FI20065456L/sv not_active Application Discontinuation
• 2007
  • 2007-06-28 WO PCT/FI2007/050397 patent/WO2008000913A1/en active Application Filing
  • 2007-06-28 EP EP07788772A patent/EP2034849A1/en not_active Withdrawn

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