JP2007514422A - Method for producing a food product comprising a texturizer - Google Patents

Abstract

  The present invention relates to a method for improving the texture of non-dairy foods by using a combination of hyaluronic acid and a second texturizer to produce a food product.

Description

  The present invention relates to a method for producing a non-dairy food comprising hyaluronic acid and a second texturizer, a food, a texturizer composition, and the use of hyaluronic acid and a second texturizer to produce a food.

BACKGROUND OF THE INVENTION Glucosaminoglycans, such as hyaluronic acid, are negatively charged molecules and have an extended conformation. Glucosaminoglycans are primarily located on the cell surface or in the extracellular matrix. In addition, glucosaminoglycans have low compressibility in solution. As such, glucosaminoglycans are ideal as lubricating fluids and are found naturally in joints. The rigidity of glucosaminoglycans provides structural integrity to cells and provides a pathway between cells to allow cell migration.

Hyaluronic acid is also speculated to have a role in many physiological functions, such as adhesion, growth, cell motility, cancer, angiogenesis, cartilage enhancement and wound healing.
US Pat. No. 6,432,929 discloses a cartilage enhancing food supplement comprising hyaluronic acid.

In foods, texture, mouthfeel and stability can be enhanced by the addition of a texturizer. Typically, these textureizers bind with water and / or increase the viscosity of the product. Texturizers can also be used in place of fat in low fat foods. Examples of texturizers are gelatin and pectin.
An object of the present invention is to provide a non-dairy food product with enhanced texture.

SUMMARY OF THE INVENTION When hyaluronic acid and a second texturizer are added to non-dairy foods, they affect the texture of non-dairy foods to a greater extent than can be enhanced by adding hyaluronic acid or a second texturizer alone. The present inventors have found that it gives.

  Thus, in a first aspect, the present invention relates to a method for producing a non-dairy food product comprising the following steps: (i) one or more additional food ingredients comprising hyaluronic acid and a second texturizer And (ii) producing a non-dairy food product from the mixture obtained from step (i). In a second aspect, the present invention relates to a texturizer composition comprising hyaluronic acid and a second texturizer, and in further aspects, a non-dairy food product obtainable by the method of the present invention, and a non-milk The use of hyaluronic acid and a second texturizer for the production of food.

Detailed Description of the Invention
Hyaluronic Acid In the context of the present invention, the term “hyaluronic acid” encompasses hyaluronic acid itself as well as the salt of hyaluronic acid, hyaluronate.
Hyaluronic acid is a non-sulfated glucosaminoglycan with a simple structure of repeating disaccharide units of N-acetyl-glucosamine and D-glucuronic acid. Sugars are linked together by alternating beta-1,4 and beta-1,3 bonds. Hyaluronic acid usually has a molecular weight in the range of about 100 kDa to about 4000 kDa.

  The amount of hyaluronic acid is selected in combination with the second texturizer to achieve the required effect on the texture of the food and depends on the food, the nature of the second texturizer and the required effect to be achieved Can be changed. The amount of hyaluronic acid ranges from 0.001 to 3% (weight / weight) of the food, eg 0.002 to 2% or 0.005 to 1%.

Hyaluronic acid source The main commercial source of hyaluronic acid is chicken or rooster combs, which have higher concentrations of hyaluronic acid than other animal tissues. Another important source of hyaluronic acid is microorganisms from the fermentation process. US Pat. No. 4,801,539 (Akasaka et al.) Discloses a method for producing hyaluronic acid. The yield from a strain of S. zooepidemicus is reported to be about 3.6 g / l. In European patent EP 0694616, a yield of about 3.5 g / l is reported from a fermentation process using an improved strain of S. zooepidemicus.

  In a preferred embodiment of the invention, the hyaluronic acid is in the form of a salt of hyaluronic acid, hyaluronate, such as sodium hyaluronate or calcium hyaluronate.

  The hyaluronic acid according to the present invention can be from any source known in the art, such as from a cock or chicken's head or from a microorganism. In a preferred embodiment, the hyaluronic acid is a microorganism, such as a strain of Streptococus, such as a strain of Streptococcus zooepidemicus, a strain of Pasteurella, such as P. multocida or Bacillus. Produced by the strain of Bacillus).

2nd texturizing agent
In the context of the present invention, the term “second texturizer” is meant to include texturizers that are not hyaluronic acid.
Texturizers are components that, when present in small amounts, affect the texture of the food, for example, increase the viscosity of the food and / or the firmness of the gel. Texturizers are high molecular weight components that can often bind to water in food. The second texturizer of the present invention can be any texturizer other than hyaluronic acid suitable for addition to food. Texturizers are carbohydrates such as starch, modified starch, pectin, carrageenan, locust bean gum, alginate, agar, xanthan gum, guar gum, gellan gum, microcrystalline cellulose, konjac, chitin, chitosan or any of them Can be a combination of

  In one embodiment of the invention, the second texturizer is a starch, such as wheat starch, corn starch, corn starch, waxy corn starch, potato starch, cassava starch and / or tapioca starch. The starch can be a modified starch. Starch can be obtained by any suitable method known in the art, such as by replacing one with a hydroxyl group with, for example, an ester or ether group, by cross-linking of hydroxyl groups on adjacent starch molecules, or physical Modifications can be made by conventional methods such as roll drying, extrusion, spray drying and heat / humidification.

  In another embodiment of the invention, the second texturizer is pectin. Pectin can be from any source, such as citrus fruit or apple. The pectin can be any type of pectin, for example high ester pectin, low ester pectin and / or amidated pectin. In high (methyl) esters or HM-pectin, a relatively high part of the carboxyl group is present as a methyl ester and the remaining carboxylic acid groups are in the free acid form or salts thereof, such as ammonium, potassium, calcium salts Or it exists as a sodium salt.

  Pectins where less than 50% of the carboxylic acid units are present as methyl esters are usually referred to as low (methyl) esters or LM-pectin. In general, low ester pectin is obtained from high ester pectin by treatment in mild acidic or alkaline conditions. Amidated pectin can be obtained from high ester pectin when ammonia is used in the alkaline deesterification process. In this type of pectin, some of the remaining carboxylic acid groups have been converted to acid amides.

  The amount of secondary texturizer is selected in combination with hyaluronic acid to achieve the required effect on the texture of the food and depends on the food, the nature of the secondary texturizer and the required effect to be achieved Can be changed. When the second texturizer is starch, the amount is in the range of 0.1-20% (weight / weight) of the food, for example 0.2-10%, 0.5-5% or 0.5-3%. When the second texturizer is pectin, the amount ranges from 0.01 to 10% (w / w) of the food, for example 0.02 to 5%, 0.03 to 3% or 0.05 to 2%.

  The second texturizer can be formulated in any manner suitable for use in the manufacture of foods, for example, the second texturizer can contain other ingredients such as salts or sugars, eg, suitable foods necessary for pH adjustment. Can be mixed with grade buffer salts and / or sugars for stabilization purposes.

  In one embodiment of the invention, the hyaluronic acid and the second texturizer are sufficient to increase the viscosity, gel firmness and / or mouthfeel of the food as compared to the food without the hyaluronic acid and the second texturizer. Use in an appropriate amount. In a further embodiment of the invention, the hyaluronic acid and the second texturizer are for increasing the viscosity, gel firmness and / or mouthfeel of the food compared to food containing hyaluronic acid or the second texturizer alone. Use in a sufficient amount. The texture effect may depend on the temperature of the food. In one embodiment of the invention, the viscosity, gel firmness and / or mouthfeel of a food product comprising hyaluronic acid and a second texturizer is such that the food temperature is 50-100 ° C, such as 60-100 ° C, 75-100 ° C or When it is 90-100 ° C., it is higher compared to food containing hyaluronic acid or the second texturizer alone.

  In one embodiment, hyaluronic acid and a second texturizer are used together in the form of a texturizer composition.

Texturizing composition
In one embodiment, the present invention relates to a texturizer composition comprising hyaluronic acid and a second texturizer. The texturizer composition according to the present invention is a composition suitable for use in the production of food products in order to achieve the necessary effect on the texture of the food products. The texturizer composition comprises further ingredients, such as ingredients effective in stabilizing, storing and / or standardizing the composition, and / or hyaluronic acid and / or second texturizer when used in the manufacture of food. Components that promote dispersion and / or solubilization can be included.

  In one embodiment, the hyaluronic acid and the second texturizer are at least 20% (weight / weight) of the texturizer composition, such as at least 40%, at least 60%, at least 70%, at least 80% of the texturizer composition or Occupies at least 90% (weight / weight). The ratio of hyaluronic acid / second texturizer in the texturizer composition is selected to achieve the required effect on the texture of the food to be manufactured and the characteristics of the food, the second texturizer and the effect to be achieved May vary depending on

  If the second texturizer is starch, the hyaluronic acid / second texturizer ratio (weight / weight) will be in the range of 0.00001 to 1, for example 0.0001 to 0.5, 0.001 to 0.1 or 0.002 to 0.05. When the second texturizer is pectin, the hyaluronic acid / second texturizer ratio (weight / weight) will be in the range of 0.0001-100, for example 0.0005-10 or 0.001-1.

Non-dairy food The non-dairy food according to the present invention can be any food that is not a dairy product. Examples of non-dairy foods according to the present invention include, for example, meat products, bread, instant foods, confectionery products, jams, fruit and vegetable stocks, fruit spreads, jellies, fruit or vegetable purees, sauces, spices, mayonnaise, toppings , Glaze, icing, bread and confectionery contents, dressing, soup, snacks, cereal foods, beverages, sports drinks, fiber-containing beverages, fruit juices and beverages, coffee, tea, cocoa beverages, chocolate beverages, baby food Pet food, soft and hard jelly gum and confectionery contents.

  The non-dairy food product according to the present invention comprises hyaluronic acid and a second texturizer and one or more additional food ingredients. The food ingredient according to the invention is any ingredient suitable for use as a food ingredient, for example a product derived from plants or animals, such as meat, fruit, vegetables, eggs or any edible picture derived therefrom. Minutes or ingredients. In one embodiment of the invention, the non-dairy food product has a dry substance less than 20% (weight / weight) of the dry substance derived from milk, such as less than 15%, less than 10%, less than 5%. Or a food comprising less than 1%.

  In another embodiment, the invention relates to a method for producing a food product comprising the steps of: (i) mixing hyaluronic acid and a second texturizer with one or more additional food ingredients; and (ii) producing a food from the mixture obtained from step (i); wherein the dry matter obtained from step (i) is less than 20% (weight / weight) of dry matter derived from milk, eg 15% Less than, less than 10%, less than 5% or less than 1%. In a further aspect, the present invention relates to a method for producing a non-dairy food product comprising the following steps: (i) hyaluronic acid and a second texturizer with one or more additional ones Mixed with food ingredients; and (ii) producing a non-dairy food from the mixture obtained from step (i).

  The use of texturizers to improve texture and stability is well known in the art for many food products. Hyaluronic acid and secondary texturizers have improved textures like other texturizers such as improved mouthfeel, viscosity, gel firmness, moisture retention, prevention of syneresis, emulsion stability, suspension It can be used to achieve liquid stability, bondability, adhesion, gelation, thickening, foam strength and / or volume expansion.

  Hyaluronic acid and the second texturizer can be used in appropriate amounts to achieve the required texture effect, and usually the same method and the same as the texturizer is normally added to each product Add in the process. In most foods, hyaluronic acid and a second texturizer are mixed with other ingredients used in manufacturing. When appropriate to ensure proper solubilization and / or mixing, the hyaluronic acid and / or second texturizer is dissolved or dispersed in the liquid and then mixed with further components. The raw material mixture comprising hyaluronic acid and the second texturizer can be processed by any suitable method known in the field of producing the required food.

  In one embodiment, the present invention relates to a non-dairy food product obtainable by the method of the present invention. In a further aspect, the present invention relates to a non-dairy food produced by the method of the present invention.

Meat product In one embodiment of the invention, the non-dairy food product is a meat product. The meat product can be any food based on meat. In a preferred embodiment, the meat product is a processed meat product such as sausage, meatloaf, ground meat product, minced meat, bacon, polony, salami or putty. For example, processed meat products can be made from meat-based emulsions that further comprise, for example, salts, spices, milk proteins, vegetable ingredients, colorants and / or texturizers.

  Meat-based emulsions can be cooked or baked, for example, in baking form or after filling into a casing such as plastic, collagen, cellulose or natural casing. Also, the processed meat product can be a restructured meat product, such as a restructured ham. The meat product of the present invention can be subjected to processing steps such as curing, drying, smoking, fermentation, slicing and / or chopping.

  Hyaluronic acid and the second texturizer can be added to the meat product in any suitable manner. If the meat product is a processed meat product, hyaluronic acid and a second texturizer can be mixed, for example, in an emulsion based on meat. In one embodiment of the invention, hyaluronic acid and a second texturizer are added to the marinade or pickles. Hyaluronic acid and the second texturizer can be added to the meat by injecting and / or feeding liquid containing them into the meat and / or by tumbling the meat.

Dairy product The dairy product according to the present invention can be any food produced on the basis of one or more dairy ingredients and / or milk fractions. The dairy component can be any component of milk, such as milk fat, milk protein, casein, whey protein or lactose. The milk fraction is any fraction of milk, for example skim milk, buttermilk, whey, cream, butter, milk processed by ultrafiltration, milk powder, whole milk powder, buttermilk powder or skimmilk powder Can do.

  In the context of the present invention, milk can be the milk secretion of any animal. Thus, milk can be obtained, for example, by milking cows, sheep, goats, buffalos or camels.

  The dairy product can additionally comprise non-dairy ingredients such as vegetable ingredients such as vegetable oils, vegetable proteins and / or vegetable carbohydrates. Dairy products are also known as further additives such as enzymes, flavoring agents, microbial cultures, salts, sweeteners, sugars, acids, fruits, fruit juices, or dairy ingredients or additives thereto. Any other component that may be present. Examples of dairy products are e.g. skim milk, whole milk, cream, fermented dairy products, cheese, yogurt, butter, milk spread, butter milk, acidified milk drink, sour cream, whey milk drink, ice cream or flavoring addition It can be a milk drink.

Example 1
material:
Hyaluronic acid: Sodium hyaluronate having an average molecular weight of 0.8 MDa.
Wheat starch, Sigma S-5127 (Sigma-Aldrich, St. Louis, USA).
Cornstarch, CXPharm 03406 (Cargill Cerestar BVBA, Mechelen, Belgium).
Waxy corn, Cerestar 04201 (Cargill Cerestar BVBA, Mechelen, Belgium).
Viscosity measurement:
Hyaluronic acid and starch were dissolved in deionized water. For pH 3 samples, citric acid was used for pH adjustment. Viscosity was measured with a Rapid Visco Analyzer (Newport Scientific) at a constant speed of 100 rpm. For the measurement at 25 ° C., the viscosity was read after 2 minutes and for the measurement at 95 ° C., the viscosity was read after 4 minutes. Viscosity is expressed as the average of 20 readings at 4 second intervals (centipoise, cP).

result:
The results are presented in Table 1.

Claims (10)

A method for producing a non-dairy food comprising the following steps:
(i) mixing hyaluronic acid and a second texturizing agent with one or more additional food ingredients; and
(ii) Producing non-dairy food from the mixture obtained from step (i).   2. The method of claim 1, wherein the second texturizer is a carbohydrate.   The second texturizer is starch, modified starch, pectin, carrageenan, locust bean gum, alginate, agar, xanthan gum, guar gum, gellan gum, microcrystalline cellulose, konjac, chitin, chitosan or any combination thereof The method according to claim 2, which is a combination.   The non-dairy foods are meat products, breads, instant foods, confectionery products, jams, fruit and vegetable storage foods, fruit spreads, jellies, fruit or vegetable purees, sauces, spices, mayonnaise, toppings, glazes, icing, bread Confectionery contents, dressings, soups, snacks, cereal foods, beverages, sports drinks, fiber-containing beverages, fruit juices and beverages, coffee, tea, cocoa beverages, chocolate beverages, baby food, pet food, soft and firm 3. A method according to claim 1 or 2 which is a product selected from the group consisting of quality jelly gum and confectionery contents.   A texturizer composition comprising the hyaluronic acid and a second texturizer.   6. The texturizer composition according to claim 5, wherein the second texturizer is a carbohydrate.   The texturizer composition according to claim 6, wherein the second texturizer is starch, modified starch, chitin, chitosan and / or pectin.   A non-dairy food obtainable by the method according to claim 1.   A non-dairy food comprising the hyaluronic acid, a second texturizer, and one or more additional food ingredients.   Use of hyaluronic acid and a second texturizer to produce the non-dairy food.