WO2010023364A1 - Process for improving taste of product - Google Patents
Process for improving taste of product Download PDFInfo
- Publication number
- WO2010023364A1 WO2010023364A1 PCT/FI2009/050683 FI2009050683W WO2010023364A1 WO 2010023364 A1 WO2010023364 A1 WO 2010023364A1 FI 2009050683 W FI2009050683 W FI 2009050683W WO 2010023364 A1 WO2010023364 A1 WO 2010023364A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- sterol
- biologically active
- product
- proline
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 50
- 230000008569 process Effects 0.000 title claims abstract description 48
- 235000019640 taste Nutrition 0.000 title claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 71
- 239000008267 milk Substances 0.000 claims abstract description 71
- 210000004080 milk Anatomy 0.000 claims abstract description 71
- 229930182558 Sterol Natural products 0.000 claims abstract description 55
- 235000003702 sterols Nutrition 0.000 claims abstract description 55
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 48
- 150000002148 esters Chemical class 0.000 claims abstract description 40
- 150000003432 sterols Chemical class 0.000 claims abstract description 40
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 31
- 230000003647 oxidation Effects 0.000 claims abstract description 28
- 238000002360 preparation method Methods 0.000 claims description 20
- 239000012141 concentrate Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 239000008101 lactose Substances 0.000 claims description 13
- 239000007858 starting material Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 7
- DOFAQXCYFQKSHT-SRVKXCTJSA-N Val-Pro-Pro Chemical compound CC(C)[C@H](N)C(=O)N1CCC[C@H]1C(=O)N1[C@H](C(O)=O)CCC1 DOFAQXCYFQKSHT-SRVKXCTJSA-N 0.000 claims description 6
- 125000002328 sterol group Chemical group 0.000 claims description 6
- 108010015385 valyl-prolyl-proline Proteins 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- MUEAPGDIZBKVHP-ZUQZDNPHSA-N (2s,3s)-2-amino-3-methylpentanoic acid;(2s)-pyrrolidine-2-carboxylic acid Chemical group OC(=O)[C@@H]1CCCN1.OC(=O)[C@@H]1CCCN1.CC[C@H](C)[C@H](N)C(O)=O MUEAPGDIZBKVHP-ZUQZDNPHSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000020190 lactose-free milk Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 description 87
- 102000004196 processed proteins & peptides Human genes 0.000 description 23
- -1 sterol fatty acid ester Chemical class 0.000 description 18
- 235000014113 dietary fatty acids Nutrition 0.000 description 17
- 229930195729 fatty acid Natural products 0.000 description 17
- 239000000194 fatty acid Substances 0.000 description 17
- 235000013618 yogurt Nutrition 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 235000021262 sour milk Nutrition 0.000 description 10
- 230000003276 anti-hypertensive effect Effects 0.000 description 9
- 239000007795 chemical reaction product Substances 0.000 description 8
- 235000013365 dairy product Nutrition 0.000 description 8
- 108010046377 Whey Proteins Proteins 0.000 description 7
- 102000007544 Whey Proteins Human genes 0.000 description 7
- 239000005862 Whey Substances 0.000 description 6
- 235000015140 cultured milk Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 150000004665 fatty acids Chemical class 0.000 description 6
- 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 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 241000700159 Rattus Species 0.000 description 4
- 235000013861 fat-free Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 235000019486 Sunflower oil Nutrition 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000005189 cardiac health Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 235000002378 plant sterols Nutrition 0.000 description 3
- 229940108461 rennet Drugs 0.000 description 3
- 108010058314 rennet Proteins 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000002600 sunflower oil Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 230000006438 vascular health Effects 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 208000019553 vascular disease Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000270878 Hyla Species 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000011097 chromatography purification Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 229960004232 linoleic acid Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000020184 organic milk Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035488 systolic blood pressure Effects 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015139 viili Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
- C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
- C07K5/08—Tripeptides
- C07K5/0802—Tripeptides with the first amino acid being neutral
- C07K5/0804—Tripeptides with the first amino acid being neutral and aliphatic
- C07K5/0808—Tripeptides with the first amino acid being neutral and aliphatic the side chain containing 2 to 4 carbon atoms, e.g. Val, Ile, Leu
-
- 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
-
- 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
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg 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
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
Definitions
- the invention relates to a process for improving the taste of a milk product containing at least one sterol and/or stanol ester by means of a biologically active peptide.
- the invention also relates to the use of a biologically active peptide for preventing the oxidation of a sterol and/or a stanol ester and/or for reducing, eliminating and/or covering an off-taste caused by the oxidation of a sterol and/or a stanol ester in a milk product.
- the invention also relates to a process for preparing a milk product containing at least one sterol and/or stanol ester and at least one biologically active peptide.
- Anti-hypertensive peptides particularly tripeptides, such as WPP (valine-proline-pro ⁇ ne), IPP (isoieucin-proline-proline) and LPP (leucine- proline-proline), may be prepared either by fermenting milk with proteolytic lactic acid bacteria, such as Lactobacillus helvetic ⁇ s strains or by hydrolyzing milk protein by selective proteases (WO 99/16862, US 5 449 661 , EP 1 231 279 B1 ). The problem in both processes is the off-tastes generated in the product.
- precipitated milk protein is separated from tripeptides-containing whey.
- the whey is then nanofiltered, allowing most of the lactic acid to be washed off into the permeate of the nanofiitration, and the tripeptides, in turn, are concentrated into the retentate of the nanofiftration.
- the purified whey is then concentrated by evaporation and optionally dried into powder. Alternatively, the purified whey is dried into powder.
- concentrate or powder having a mild and good taste is generated.
- said process allows the tripeptides to be concentrated into an as concentrated form as possible. Chromatographic purification of peptides prepared by fermentation is also known, and described in the above- mentioned US patent 5 449 661 , for example.
- Publication WO 2006/084573 discloses the use of a sterol fatty acid ester for improving the taste of food products containing tripeptides.
- Sterol/stanol esters are esterified with one or more plant oil- based fatty acids originating particularly from sunflower oil, rapeseed oil or a mixture thereof. Said fatty acids are often unsaturated, typically linolic acid and alpha linolenic acid.
- unsaturated typically linolic acid and alpha linolenic acid.
- the proportion of easily oxidized unsaturated, mainly mono-unsaturated fatty acids is high, typically more than 90%, They are easily oxidized at a low temperature in a sterol/stanol ester preparation and in the end product, such as a milk product, into which they are mixed.
- Retail trade demands the prolongation of the sales period of fresh products and in the future, the sales period wii! continue to lengthen.
- the reasons include for instance the globalization of trade and also the increase in transports of fresh products between countries, among other things, which requires time. Accordingly, particularly the exposure of fresh products to oxidation has increased and will continue to increase.
- the packages are not always dose packages, but the consumer of the product may use the same, opened package during several days, it is not either always possible to ensure that the cold chain (0 to 8 0 C) of a milk product containing a plant sterol/plant stano! is continuous.
- An elevated temperature caused by a breakage of the chain also increases the risk of oxidation of the fatty acids and, thus, also the problems caused by oxidation in the product.
- said minerals are present in concentrations of up to 300% compared with the concentrations in normal milk, in order for an advantageous effect to be obtained, the amount added minerals has to be high, which causes a tangy (musty, salty) flavor in a milk product, such as miSk, for example.
- Heart and vascular diseases are among the most common diseases in the world and are among the five most common life-threatening diseases in many countries. Unfortunately, a higher standard of living further increases the risk of contracting these diseases, so that their significance is increasing in the future. In addition to conventional medicines, functional products are marketed that offer consumers a lucrative addition and/or alternative to the treatment of heart and vascular diseases.
- the invention relates to a process for improving the taste of a milk product containing at least one sterol and/or stanol ester by means of a biologically active low-molecular peptide.
- the invention also relates to a process for preventing the oxidation of a sterol and stanol fatty acid ester by means of a biologically active low-molecular peptide, and to a process for reducing, eliminating and/or covering an off-taste caused by the oxidation of a sterol and/or stano! ester by means of a biologically active low-molecular peptide.
- the invention further relates to the use of at least one biologically active pep- tide for preventing the oxidation of a sterol and/or a stanol ester and/or for reducing, eliminating and/or covering an off-taste caused by the oxidation of a sterol and/or a stanol ester in a milk product.
- the invention also relates to a process for preparing a milk product containing at least one biologically active peptide and at least one sterol and/or stanol ester.
- the invention provides a process for preparing dairy and/or milk products, the process avoiding the off-tastes caused by the oxidation of a sterol and stano! ester(s).
- inventive biologically active low-molecular peptides include, for instance, tripeptides, such as isoieucin-proline-proline (IPP) or valine-profine-proline (VPP) and mixtures produced thereof.
- tripeptides such as isoieucin-proline-proline (IPP) or valine-profine-proline (VPP) and mixtures produced thereof.
- the m ⁇ k product preferably a fermented milk product, prepared by the process of the invention, is free from off-tastes caused by the oxidation of a sterol and stanol ester(s).
- the milk product prepared by the process of the invention possesses an effect that promotes heart and vascular health.
- the present invention provides a solution for avoiding problematic off-tastes caused by the oxidation of sterol and stanol esters and the generation of secondary oxidation products in dairy and/or milk products containing sterol and/or stanol esters.
- sterol ester and sterol fatty acid ester refer to a fatty acid ester of a plant sterol, i.e. a compound generated by the reaction of a sterol with a fatty acid.
- stanoi ester and stanol fatty acid ester refer to the fatty acid ester of a plant stanol, i.e. a compound generated by the reaction of a stanol with a fatty acid.
- Biologically active low-molecular peptides include dipeptides and tripeptides, such as isoleucin-proline-proline (IPP) or valine-proline-proline (VPP) and mixtures produced thereof, in studies, tripeptides IPP and VPP have been found to possess anti-hypertensive properties.
- IPP isoleucin-proline-proline
- VPP valine-proline-proline
- the invention provides a process for preparing mifk products, particularly sour milk products, having a flawless taste without special additional costs, in addition, the process of the invention provides a product that promotes heart and vascular health.
- the cholesterol-lowering property of the sterol and/or stanol esters of the product and the anti-hypertensive property of biologically active peptides both serve as compounds promoting heart and vascular health.
- the process of the invention is simple and suitable for iarge- scale production.
- the product to be prepared by the process of the invention is a dairy and/or a milk product, preferably a sour milk product.
- Typical sour milk products include yoghurt, fermented milk, 'villi' and sour cream, smetana, and quark, cottage cheese and feta (type) cheeses.
- Sour milk products also include milk-based, so-cailed dairy shot drinks.
- the amounts of sterol and/or stanol ester to be added to foodstuffs vary.
- the milk products of the invention contain sterol and/or stanol about 0.1 to 12 g/100 g of the milk product, preferably about 0.3 to 5 g/100 g of the milk product. Based on current studies, the European Food Safety Authority recommends a maximum dose of 3 g plant sterol/day for humans.
- the amount of biologically active peptides also varies in food products.
- the milk products of the invention contain biologically active peptides about 0.5 to 25 mg/100 g of the product, preferably about 0.8 to 7 mg/100 g of the product and most preferably about 2 to 6 mg/100 g of the product.
- At least some low-molecular peptides are produced into the product by fermentation.
- the low-molecular peptides are produced into the product by fermentation.
- at least some low-molecular peptides are produced into the product by addition of said peptides thereto during manufacture for instance as a concentrate and/or powder form concentrate containing them.
- a sour m ⁇ k product such as yoghurt, fermented m ⁇ k, 'viili' or dairy shot drink
- part of the peptides is added as a concentrate or powder containing biologically active tripeptides and the milk in the end product is fermented with the Lactobacillus helveticus strain only to such a degree that the taste of the product is pleasantly sour and refreshing.
- other starters having a mild acidity and aroma may afso be used, either as such or together as a mixed starter together with the L, helveticus strain.
- Fermentation/acidification is performed by means of addition of a biological starter, chemica! starter/acid ifier or organic acids or inorganic acids combined with the addition of rennet or without addition of rennet.
- Heat-treatments are performed as is known in the art: UHT treatment (e.g. milk 138 0 C, 2 to 4 s), ESL treatment (e.g. milk 13O 0 C, 1 to 2 s) or pasteurization (e.g. milk 72 0 C, 15 s).
- UHT treatment e.g. milk 138 0 C, 2 to 4 s
- ESL treatment e.g. milk 13O 0 C, 1 to 2 s
- pasteurization e.g. milk 72 0 C, 15 s.
- the milk product is prepared as foliows: a) mixing of m ⁇ k raw material, steroi/stanol ester and tripeptide concentrate, b) homogenizing the mixture obtained, c) heat-treatment, and d) cooling into fermentation temperature, e) addition of starter culture to the cooled mixture, f) fermentation (souring), g) optionally adding fruit preparation, h) cooling, i) packaging and storage.
- the preparation process is economical and does not include unnecessary process steps.
- the milk product containing at least one sterol and/or stanol ester and at least one biologically active peptide is prepared by the process wherein the above steps a) to i) are conducted in the presented order and/or consecutively.
- the milk product containing at least one sterol and/or stanoi ester and at least one biologically active peptide is prepared by the process consisting essentially of the steps a) to i) as described above.
- milk raw material refers to milk, whey and combinations of milk and whey as such or as a concentrate.
- the milk raw material may be supplemented with ingredients generally used in the preparation of milk products, such as fat, protein or sugar fractions and the like.
- the milk raw material may be e.g. full milk, cream, low-fat milk or fat-free milk, ultrafiltered milk, diafiltered milk, microfiltered milk or mifk prepared from milk powder by reconstitution, organic milk, or a combination thereof.
- the milk raw material is fat-free milk.
- step (a) other milk-based raw materials may be added to the mixture for instance for increasing dry matter and/or for standardizing the fat, if desired.
- the tripeptide concentrate may be added as a concentrate or a powder.
- the pasteurized fat-free milk used in the preparation process, as well as the other milk-based raw materials, may be low-lactose or lactose-free depending on whether the end product is to be low-lactose (HYLA) or lactose-free.
- HYLA low-lactose
- the process of the invention is also suitable for modern component production, wherein milk components having different fat and protein concentrations are known to be combined only before packaging.
- the process of the present invention may be applied to both batch and continuous production.
- the process of the invention is preferably implemented as a batch process.
- Fat-free low-lactose milk powder, sterol ester in sunflower oil, peptide concentrate (prepared by the process of European Patent 1 226 267) and, when required, low-iactose cream (38% fat) were mixed rigorously into warm (more than 6O 0 C) fat-free, hydrolyzed milk.
- the mixture was homogenized (pressure 200 bars), pasteurized and cooied to fermentation temperature 42 0 C.
- Yoghurt starters were added and allowed to sour until pH reached a value of about pH 4.5.
- the composition is shown in Table 1.
- the precipitate was mixed well and cooled to about +20 0 C.
- the product was packed in beakers, closed with lids and transferred into a 5 0 C storeroom for storage.
- the product obtained contained tripeptides (IPP and VPP) a total of 5 mg/100 g of the product.
- An educated expert panel evaluated the yoghurts organolep- tically as fresh (at the age of 2 to 3 days) and at 4 weeks.
- the product according to the invention was refreshing and pleasantly sour (average 4.5) and had a slight corn-like flavor.
- the organoleptic properties of the product were good also after a storage of 4 weeks (Table 2).
- Fat-free low-lactose milk powder, sterol ester in sunflower oil and peptide concentrate were mixed vigorously into warm fat-free hydrolyzed milk, as is described in Example 1 excluding the addition of milk powder (increasing dry matter) and cream (standardizing fat).
- the composition is shown in Table 3.
- the starter used was a conventional mesophil starter (composed of i.a. Lactococus lactis ssp. cremoris, L. lactis ssp. lactis and L. diacetilactis).
- the fermentation temperature was 25 0 C.
- the fermented milk was packaged in a 1 -liter cardboard package and transferred to a 5 0 C storeroom for storage.
- the obtained fermented milk, prepared by the process of the invention contained thpeptides (IPP and VPP) a total of 5 mg/100 g of the product.
- the anti-hypertensive effect of the product obtained in accordance with the invention was studied by giving the inventive sour milk product, which contained sterol in an amount corresponding to a daily dose of 2 g/day and tripeptides IPP and VPP in total an amount corresponding to a daily dose of 5 mg/day to 6-week old SHR rats spontaneously developing a high blood pressure.
- the reference product contained tripeptides in an amount corresponding to a da ⁇ y dose of 5 mg/day in total.
Abstract
The invention relates to a process for improving the taste of a milk product containing a sterol and/or stanol ester by means of a biologically active low- molecular peptide. The invention also relates to a process for preventing the oxidation of a sterol and/or stanol ester by means of a biologically active low- molecular peptide, and to a process of reducing and/or eliminating an off-taste caused by the oxidation of a sterol and/or a stanol ester in a milk product by means of a biologically active low-molecular peptide.
Description
PROCESS FOR IMPROVING TASTE OF PRODUCT
FiELD OF THE lNVENTlON
[0001] The invention relates to a process for improving the taste of a milk product containing at least one sterol and/or stanol ester by means of a biologically active peptide. The invention also relates to the use of a biologically active peptide for preventing the oxidation of a sterol and/or a stanol ester and/or for reducing, eliminating and/or covering an off-taste caused by the oxidation of a sterol and/or a stanol ester in a milk product. The invention also relates to a process for preparing a milk product containing at least one sterol and/or stanol ester and at least one biologically active peptide.
BACKGROUND OF THE INVENTION
[0002] The preparation of therapeutically usefu! and particularly anti-hypertensive peptides by fermentation or enzymatically, and the properties, effect and mechanisms of action of said peptides have been abundantly studied, and literature relating to the field abounds. Peptides obtained from milk have been the object of special interest.
[0003] Anti-hypertensive peptides, particularly tripeptides, such as WPP (valine-proline-proϋne), IPP (isoieucin-proline-proline) and LPP (leucine- proline-proline), may be prepared either by fermenting milk with proteolytic lactic acid bacteria, such as Lactobacillus helveticυs strains or by hydrolyzing milk protein by selective proteases (WO 99/16862, US 5 449 661 , EP 1 231 279 B1 ). The problem in both processes is the off-tastes generated in the product.
[0004] In the fermentative process, not only tripeptides, but also lactic acid and aromatic substances are generated in the product. The milk raw materia! should be fermented to as long a degree as possible in order for a sufficiently high content of active tripeptides to be produced. At the same time, much lactic acid and other metabolic products are generated in the product. Lactic acid renders the product very sour and the taste unpleasant. In addition, aromatic substances are generated in the product whose taste is sensed as unpleasant. The acidity and low pH of a product prepared by conventional fermentation are unpleasant to some consumers. The process described in patent EP 1 226 267 B1 provides a solution to this problem by means of its nano- filtration steps. In the process, precipitated milk protein is separated from tripeptides-containing whey. The whey is then nanofiltered, allowing most of the lactic acid to be washed off into the permeate of the nanofiitration, and the
tripeptides, in turn, are concentrated into the retentate of the nanofiftration. The purified whey is then concentrated by evaporation and optionally dried into powder. Alternatively, the purified whey is dried into powder. As the end result in the process, concentrate or powder having a mild and good taste is generated. In addition, said process allows the tripeptides to be concentrated into an as concentrated form as possible. Chromatographic purification of peptides prepared by fermentation is also known, and described in the above- mentioned US patent 5 449 661 , for example.
[0005] Alternative processes have also been presented for improving the yield of therapeutically useful peptides, and they are generally associated with the use of enzymes. In processes wherein milk protein is hydrolyzed by selective proteases, as in the process disclosed in the above EP patent 1 231 279 B1 , peptides having a bitter taste are generated. The generation of bitter peptides is a common problem in enzymatic hydrolysis.
[0006] Publication WO 2006/084573 discloses the use of a sterol fatty acid ester for improving the taste of food products containing tripeptides.
[0007] In studies, food products containing sterol and/or stand esters, such as sour milk preparations, have been found to possess a cholesterol-lowering property. In sterol and/or stanol ester preparations and consumer products containing them, the problem is oxidation reactions and the generation of secondary oxidation products, particularly in heat-treatment and/or during prolonged storage. Oxidation reactions and the generation of secondary oxidation products cause the product to have an unpleasant rancid flavor. Sterol fatty acid esters have been found to oxidize more easily than stanol fatty acid esters (Soupas, L., et al., Eur. J. Lipid Sci. TechnoL, 107 (2) (2005) 107-118).
[0008] Sterol/stanol esters are esterified with one or more plant oil- based fatty acids originating particularly from sunflower oil, rapeseed oil or a mixture thereof. Said fatty acids are often unsaturated, typically linolic acid and alpha linolenic acid. In commercial sterol/stanol ester preparations, the proportion of easily oxidized unsaturated, mainly mono-unsaturated fatty acids is high, typically more than 90%, They are easily oxidized at a low temperature in a sterol/stanol ester preparation and in the end product, such as a milk product, into which they are mixed. Particularly oxidization is a problem if said unsaturated fatty acids are allowed to react with oxygen in the presence of a catalyst (Fe1 Cu) or light and/or at an elevated temperature (more than 80C).
Industrial use requires that the steroϊ/stanol preparation be heated in order to ensure an even mixing in the end product. This further increases the problems associated with the oxidation of sterol/stanol fatty acid esters.
[0009] Conventional dairy processes do not include oxygen-free conditions or the use of a protective gas especially in the packaging stage, and the product is exposed to oxygen, particularly in the step when the sterol/stanol preparation is mixed into the milk raw material. In addition, as regards mϋk products, the packages most generally used, such as a plastic-coated cardboard package, polystyrene or polyethylene beakers, partly permeate both oxygen and light.
[0010] Retail trade demands the prolongation of the sales period of fresh products and in the future, the sales period wii! continue to lengthen. The reasons include for instance the globalization of trade and also the increase in transports of fresh products between countries, among other things, which requires time. Accordingly, particularly the exposure of fresh products to oxidation has increased and will continue to increase.
[0011] In addition, the packages are not always dose packages, but the consumer of the product may use the same, opened package during several days, it is not either always possible to ensure that the cold chain (0 to 80C) of a milk product containing a plant sterol/plant stano! is continuous. An elevated temperature caused by a breakage of the chain also increases the risk of oxidation of the fatty acids and, thus, also the problems caused by oxidation in the product.
[0012] Processes are known for implementing oxygen-free conditions in commercial sterol/stanol ester preparations. The use of antioxidants is a!so known as an additive in the preparation of commercial sterol/stanol ester preparations for preventing oxidation. In the process disclosed in the above- mentioned publication WO 2006/084573, 200 ppm of vitamin E (tocopherol) was added to an end product, drinkable yoghurt, for example. However, there exists a continuous and evident need to develop natural processes for ensuring the stability of the end product, particularly by preventing the oxidation of fatty acids, without the use of additives.
[0013] On the other hand, it is known that the reactive -SH radicals contained in the β-lactoglobu!in of denatured whey protein prevent the oxidation of fats (Liu, H. C1 et al., J. Dairy. Sci. 90 (2) (2007) 547-555).
[0014] Anti-hypertensive milk products may aiso contain many minerals, particularly potassium, calcium and magnesium, which intensify the antihypertensive effect. In an end product, said minerals are present in concentrations of up to 300% compared with the concentrations in normal milk, in order for an advantageous effect to be obtained, the amount added minerals has to be high, which causes a tangy (musty, salty) flavor in a milk product, such as miSk, for example.
[0015] Heart and vascular diseases are among the most common diseases in the world and are among the five most common life-threatening diseases in many countries. Unfortunately, a higher standard of living further increases the risk of contracting these diseases, so that their significance is increasing in the future. In addition to conventional medicines, functional products are marketed that offer consumers a lucrative addition and/or alternative to the treatment of heart and vascular diseases.
[0016] Consequently, there is a continuous and obvious need for functional, palatable products that can be used as part of the regular diet. In addition, there is a special need for the manufacture thereof by a natural process that is economic, industrialiy applicable and does not cause additional costs.
[0017] It has now been surprisingly found that biologically active low-molecular peptides, such as (isoleucin-proline-proline) IPP and/or (valine- proline-proline) VPP tripeptides or mixtures thereof, and/or concentrates or other preparations containing mixtures thereof, prevent the oxidation of sterol and/or stanol fatty acid esters. No off-flavor and/or off-taste has been detected in a milk product in which low-molecular peptides had been added in addition to the sterol and/or stanol esters that generally cause a musty off-taste.
BRIEF DESCRIPTION OF THE INVENTION
[0018] The invention relates to a process for improving the taste of a milk product containing at least one sterol and/or stanol ester by means of a biologically active low-molecular peptide. The invention also relates to a process for preventing the oxidation of a sterol and stanol fatty acid ester by means of a biologically active low-molecular peptide, and to a process for reducing, eliminating and/or covering an off-taste caused by the oxidation of a sterol and/or stano! ester by means of a biologically active low-molecular peptide. The invention further relates to the use of at least one biologically active pep-
tide for preventing the oxidation of a sterol and/or a stanol ester and/or for reducing, eliminating and/or covering an off-taste caused by the oxidation of a sterol and/or a stanol ester in a milk product.
[0019] The invention also relates to a process for preparing a milk product containing at least one biologically active peptide and at least one sterol and/or stanol ester.
[0020] Accordingly, the invention provides a process for preparing dairy and/or milk products, the process avoiding the off-tastes caused by the oxidation of a sterol and stano! ester(s).
[0021] The inventive biologically active low-molecular peptides include, for instance, tripeptides, such as isoieucin-proline-proline (IPP) or valine-profine-proline (VPP) and mixtures produced thereof.
[0022] The mϋk product, preferably a fermented milk product, prepared by the process of the invention, is free from off-tastes caused by the oxidation of a sterol and stanol ester(s). In addition, the milk product prepared by the process of the invention possesses an effect that promotes heart and vascular health.
DETAILED DESCRIPTION OF THE INVENTION
[0023] The present invention provides a solution for avoiding problematic off-tastes caused by the oxidation of sterol and stanol esters and the generation of secondary oxidation products in dairy and/or milk products containing sterol and/or stanol esters.
[00241 The terms sterol ester and sterol fatty acid ester refer to a fatty acid ester of a plant sterol, i.e. a compound generated by the reaction of a sterol with a fatty acid. Correspondingly, the terms stanoi ester and stanol fatty acid ester refer to the fatty acid ester of a plant stanol, i.e. a compound generated by the reaction of a stanol with a fatty acid.
[0025] It has now been surprisingly found that biologically active low-molecular peptides prevent the oxidation of a sterol and/or stanol ester(s).
[0026] Biologically active low-molecular peptides include dipeptides and tripeptides, such as isoleucin-proline-proline (IPP) or valine-proline-proline (VPP) and mixtures produced thereof, in studies, tripeptides IPP and VPP have been found to possess anti-hypertensive properties.
[0027] In organoleptic tests, an educated organoleptic/sensory panel detected a rancid off-taste in a sour milk product containing sterol and/or stano! ester. Surprisingly, in a sour milk product, whereto tripeptides had been added in addition to a sterol and/or stanol fatty acid ester, said off-taste was not detected at all; instead, the taste was experienced as pleasantly refreshing and sour.
[0028] The invention provides a process for preparing mifk products, particularly sour milk products, having a flawless taste without special additional costs, in addition, the process of the invention provides a product that promotes heart and vascular health. The cholesterol-lowering property of the sterol and/or stanol esters of the product and the anti-hypertensive property of biologically active peptides both serve as compounds promoting heart and vascular health. The process of the invention is simple and suitable for iarge- scale production.
[0029] The product to be prepared by the process of the invention is a dairy and/or a milk product, preferably a sour milk product. Typical sour milk products include yoghurt, fermented milk, 'villi' and sour cream, smetana, and quark, cottage cheese and feta (type) cheeses. Sour milk products also include milk-based, so-cailed dairy shot drinks.
[0030] The amounts of sterol and/or stanol ester to be added to foodstuffs vary. The milk products of the invention contain sterol and/or stanol about 0.1 to 12 g/100 g of the milk product, preferably about 0.3 to 5 g/100 g of the milk product. Based on current studies, the European Food Safety Authority recommends a maximum dose of 3 g plant sterol/day for humans.
[0031] The amount of biologically active peptides, such as IPP and VPP, also varies in food products. The milk products of the invention contain biologically active peptides about 0.5 to 25 mg/100 g of the product, preferably about 0.8 to 7 mg/100 g of the product and most preferably about 2 to 6 mg/100 g of the product.
[0032] According to an embodiment of the invention, at least some low-molecular peptides are produced into the product by fermentation. According to another embodiment, the low-molecular peptides are produced into the product by fermentation. According to still another embodiment at least some low-molecular peptides are produced into the product by addition of said peptides thereto during manufacture for instance as a concentrate and/or powder form concentrate containing them.
[0033] in the preparation of a sour mϋk product according to an embodiment of the invention, such as yoghurt, fermented mϋk, 'viili' or dairy shot drink, part of the peptides is added as a concentrate or powder containing biologically active tripeptides and the milk in the end product is fermented with the Lactobacillus helveticus strain only to such a degree that the taste of the product is pleasantly sour and refreshing. In the fermentation of the product, other starters having a mild acidity and aroma may afso be used, either as such or together as a mixed starter together with the L, helveticus strain. In the tests of an expert organoleptic panel, the taste of the product prepared by the process of the invention was experienced as pleasantly sour and refreshing. In a concentrate or powder form, the addition of tripeptide did not cause unpleasant off- tastes in the consumer product when evaluated organoleptically.
[0034] In the preparation process of a concentrate or powder containing tripeptides, it is preferable to heat-treat the product in such a manner that under the action of the heat-denaturation reaction, free -SH radicals are generated in the end product, which, when concentrate or powder is subsequently added to the milk product base containing sterol and/or stanol ester, serve to efficiently prevent the oxidation of the sterol and/or stanol esters.
[0035] In addition, it was surprisingly found that the prevention of oxidation was still enhanced by the use of a low-lactose or totally lactose-free milk base.
[0036] The preparation of low-lactose milk products is known. A plurality of processes has been presented for the removal of lactose from milk. There is a generally known conventional enzymatic process for the removal of lactose in the field, the process comprising a step of adding mould- or yeast- based lactase to milk, whereby more than 80% of the lactose is converted into monosaccharides, i.e. glucose and galactose. Herein the problem is the excessively sweet taste of the milk, which is caused by the monosaccharides. Especially a milk product wherein the lactose is hydrolyzed into glucose and galactose contains twice as much reducing sugars as a milk product containing non-hydrolyzed lactose (Evangelisti F. et al., J. Dairy Res. 66 (2) (1999) 237- 243). Consequently, a low-lactose or lactose-free milk base assists in protecting the sterol/stanol ester against oxidation.
[0037] in the preparation of sour milk products prepared by the process of the invention, a technique, known per se for these sour milk products, is used as regards starters, rennet, fermentation conditions (temperature, time, mixing) and heat-treatments.
[0038] Fermentation/acidification is performed by means of addition of a biological starter, chemica! starter/acid ifier or organic acids or inorganic acids combined with the addition of rennet or without addition of rennet.
[0039] Heat-treatments are performed as is known in the art: UHT treatment (e.g. milk 1380C, 2 to 4 s), ESL treatment (e.g. milk 13O0C, 1 to 2 s) or pasteurization (e.g. milk 720C, 15 s).
[0040] According to an embodiment of the invention, the milk product is prepared as foliows: a) mixing of mϋk raw material, steroi/stanol ester and tripeptide concentrate, b) homogenizing the mixture obtained, c) heat-treatment, and d) cooling into fermentation temperature, e) addition of starter culture to the cooled mixture, f) fermentation (souring), g) optionally adding fruit preparation, h) cooling, i) packaging and storage.
[0041] The preparation process is economical and does not include unnecessary process steps.
[0042] According to another embodiment of the invention, the milk product containing at least one sterol and/or stanol ester and at least one biologically active peptide, is prepared by the process wherein the above steps a) to i) are conducted in the presented order and/or consecutively. According to a further embodiment of the invention, the milk product containing at feast one sterol and/or stanoi ester and at least one biologically active peptide, is prepared by the process consisting essentially of the steps a) to i) as described above.
[0043] In the context of the present invention, milk raw material refers to milk, whey and combinations of milk and whey as such or as a concentrate. The milk raw material may be supplemented with ingredients generally used in the preparation of milk products, such as fat, protein or sugar fractions
and the like. Accordingly, the milk raw material may be e.g. full milk, cream, low-fat milk or fat-free milk, ultrafiltered milk, diafiltered milk, microfiltered milk or mifk prepared from milk powder by reconstitution, organic milk, or a combination thereof. Preferably, the milk raw material is fat-free milk.
[0044] in step (a), other milk-based raw materials may be added to the mixture for instance for increasing dry matter and/or for standardizing the fat, if desired. The tripeptide concentrate may be added as a concentrate or a powder.
[0045] The pasteurized fat-free milk used in the preparation process, as well as the other milk-based raw materials, may be low-lactose or lactose-free depending on whether the end product is to be low-lactose (HYLA) or lactose-free.
[0046] The process of the invention is also suitable for modern component production, wherein milk components having different fat and protein concentrations are known to be combined only before packaging.
[0047] The process of the present invention may be applied to both batch and continuous production. The process of the invention is preferably implemented as a batch process.
[0048] The following examples describe the implementation of the invention but do not restrict the invention only to said product applications.
Example 1 - Stirred yoghurt
[0049] Fat-free low-lactose milk powder, sterol ester in sunflower oil, peptide concentrate (prepared by the process of European Patent 1 226 267) and, when required, low-iactose cream (38% fat) were mixed rigorously into warm (more than 6O0C) fat-free, hydrolyzed milk. The mixture was homogenized (pressure 200 bars), pasteurized and cooied to fermentation temperature 420C. Yoghurt starters were added and allowed to sour until pH reached a value of about pH 4.5. The composition is shown in Table 1.
[0050] The precipitate was mixed well and cooled to about +200C. The product was packed in beakers, closed with lids and transferred into a 50C storeroom for storage. The product obtained contained tripeptides (IPP and VPP) a total of 5 mg/100 g of the product.
[0051] An educated expert panel evaluated the yoghurts organolep- tically as fresh (at the age of 2 to 3 days) and at 4 weeks.
[0052] The product according to the invention was refreshing and pleasantly sour (average 4.5) and had a slight corn-like flavor. The organoleptic properties of the product were good also after a storage of 4 weeks (Table 2).
[0053] The results show that yoghurt containing sterol ester (yoghurt A) was sensed as worst, particularly after a longer storage. The yoghurt containing tripeptides (yoghurt B) was considered best. The organoleptic quality of the yoghurt containing sterol ester improves when peptides are added thereto (yoghurt D).
Table 1. Composition of stirred yoghurt
Example 2 - Fermented milk
[0054] Fat-free low-lactose milk powder, sterol ester in sunflower oil and peptide concentrate were mixed vigorously into warm fat-free hydrolyzed milk, as is described in Example 1 excluding the addition of milk powder (increasing dry matter) and cream (standardizing fat). The composition is shown in Table 3. Instead of a yoghurt starter, the starter used was a conventional mesophil starter (composed of i.a. Lactococus lactis ssp. cremoris, L. lactis ssp. lactis and L. diacetilactis). The fermentation temperature was 250C. The fermented milk was packaged in a 1 -liter cardboard package and transferred to a 50C storeroom for storage. The obtained fermented milk, prepared by the process of the invention, contained thpeptides (IPP and VPP) a total of 5 mg/100 g of the product.
[0055J An educated expert panel evaluated the fermented milk or- ganoleptically as fresh (at the age of 2 to 3 days) and at 3 weeks (Table 4).
Table 3. Composition of fermented milk
Example 3
Anti-hypertensive effect of the inventive product
[0056] The anti-hypertensive effect of the product obtained in accordance with the invention was studied by giving the inventive sour milk product, which contained sterol in an amount corresponding to a daily dose of 2 g/day and tripeptides IPP and VPP in total an amount corresponding to a daily dose of 5 mg/day to 6-week old SHR rats spontaneously developing a high
blood pressure. The reference product contained tripeptides in an amount corresponding to a daϋy dose of 5 mg/day in total.
[0057] Two corresponding groups of rats served as control, to which water or a sour milk drink (milk base), respectively, was given.
[0058] The blood pressure of all rats was measured at one-week intervals during 8 weeks. The mean systolic pressure of both rat groups at 0, 2, 4, 6 and 8 weeks is shown in Table 5.
[0059] The results clearly show that the inventive product is capable of significant prevention of hypertension compared with the control product. The sterol ester did not affect the anti-hypertensive effect of the tripeptides.
Table 5. Btood pressure (mmHg)
Claims
1. A process for improving the taste of a milk product containing at least one sterol and/or stanol ester, c h a ra cte r i ze d by producing at least one biologically active low-molecular peptide into the milk product.
2. A process for reducing, eliminating and/or covering an off-taste caused by the oxidation of a sterol and/or a stanol ester in a milk product, c h a ra cte r i ze d by producing at least one biologically active low- molecular peptide into the milk product.
3. A process as claimed in claim 1 or 2, c h a ra cte r i ze d by producing at least part of the amount of the biologically active low-molecular peptide by the addition of at least one biologically active low-molecular peptide thereto.
4. A process as claimed in claim 3, c h a ra ct e r i z e d by adding the biologically active low-molecular peptide as a concentrate containing at least one biologically active low-molecular peptide in the form of a concentrate or a powder.
5. A process as claimed in any one of claims 1 to 4, c h a ract e r i z e d in that the biologically active low-molecular peptide is isoleucin- proline-proline (IPP) or valine-proline-proline (VPP) or a mixture thereof.
6. A process as claimed in any one of claims 1 to 5, c h a r a c - t e r i z e d by preparing the milk product into a low-lactose or lactose-free milk base.
7. Use of a biologically active low-molecular peptide for preventing the oxidation of a sterol and/or stanol ester in a milk product.
8. Use a biologically active low-molecular peptide for reducing, eliminating and/or covering an off-taste in a milk product.
9. The use as claimed in claim 7 or 8, c h a ra cte r i zed in that the biologically active low-molecular peptide is isoleucin-proline-proline (IPP) or valine-proline-proline (VPP) or a mixture thereof.
10. A process for preparing a milk product containing at least one sterol and/or stanol ester and at least one biologically active peptide, the process comprising the following steps: a) mixing of milk raw material, sterol/stanol ester and tripeptide concentrate, b) homogenizing the mixture obtained, c) heat-treatment, and d) cooling into fermentation temperature, e) addition of starter culture to the cooled mixture, f) fermentation (souring), g) optionally adding fruit preparation, h) cooling, i) packaging and storage.
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Cited By (3)
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---|---|---|---|---|
WO2010094839A1 (en) * | 2009-02-18 | 2010-08-26 | Valio Ltd | Process for improving taste of food product |
GR1007730B (en) * | 2011-10-04 | 2012-10-19 | ΜΙΝΕΡΒΑ ΑΝΩΝΥΜΟΣ ΕΤΑΙΡΕΙΑ ΕΛΑΙΟΥΡΓΙΚΩΝ ΕΠΙΧΕΙΡΗΣΕΩΝ και δ.τ. "MINERVA SA EDIBLE OILS ENTERPRISES", | Soft, white, brine-cured, low-fat cheese enriched with a cholesterol-reducing agent and method for preparing the same |
US10542763B2 (en) | 2016-12-02 | 2020-01-28 | Fairlife, Llc | Non-browning lactose-free milk powder and methods of making same |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010094839A1 (en) * | 2009-02-18 | 2010-08-26 | Valio Ltd | Process for improving taste of food product |
GR1007730B (en) * | 2011-10-04 | 2012-10-19 | ΜΙΝΕΡΒΑ ΑΝΩΝΥΜΟΣ ΕΤΑΙΡΕΙΑ ΕΛΑΙΟΥΡΓΙΚΩΝ ΕΠΙΧΕΙΡΗΣΕΩΝ και δ.τ. "MINERVA SA EDIBLE OILS ENTERPRISES", | Soft, white, brine-cured, low-fat cheese enriched with a cholesterol-reducing agent and method for preparing the same |
EP2578085A1 (en) | 2011-10-04 | 2013-04-10 | Minerva S.A. Edible Oils Enterprises | Low-fat, brine-matured, soft white cheese enriched with cholesterol lowering agent and method for preparing same |
US10542763B2 (en) | 2016-12-02 | 2020-01-28 | Fairlife, Llc | Non-browning lactose-free milk powder and methods of making same |
US11266158B2 (en) | 2016-12-02 | 2022-03-08 | Fairlife, Llc | Non-browning lactose-free milk powder and methods of making same |
Also Published As
Publication number | Publication date |
---|---|
FI20085803A (en) | 2010-03-01 |
FI122054B (en) | 2011-08-15 |
FI20085803A0 (en) | 2008-08-29 |
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