Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1995-05-23
1997-09-23
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 42, 426 52, 426573, 426580, A23C 912
Patent
active
056701926
DESCRIPTION:
BRIEF SUMMARY
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a 35 U.S.C. 371 national application of PCT/DK94/00110 filed Mar. 18, 1994, which is incorporated herein by reference.
BACKGROUND FOR THE INVENTION
Many efforts have been exercised in order to generate derived milk products of nutritional value and with improved functional and/or organoleptic properties, including not acidified, edible gels on milk basis. A typical example of such products is desserts, especially mousses of different kinds, e.g. chocolate mousse and vanilla mousse. In order to prepare mousses of satisfactory quality it is necessary to add both emulsifying agents and stabilizing agents in rather large amounts.
It is the purpose of the invention to provide a method for production of a not acidified edible gel on milk basis, which exhibits satisfactory functional and/or organoleptic properties differing from the prior art not acidified edible gels on milk basis like mousses, and in relation to which it is not necessary to add any emulsifying or stabilizing agents or it is only necessary to add emulsifying or stabilizing agents in minor amounts, and a use of such gel.
SUMMARY OF THE INVENTION
The method according to the invention for production of a not acidified edible gel on milk basis is characterized by the fact that in a first step transglutaminase is added to milk or a milk like product, that in a second step rennet is added to the transglutaminase containing milk or milk like product, and that in a third step the transglutaminase and rennet containing milk or milk like product is exposed to a heat treatment.
In this specification with claims the term "milk or a milk like product" is to be understood as whole milk, skim milk, cream or a milk product with a fat content from 0% to 50% originating from any animal, preferably a cow, as such or slightly modified, e.g. by addition of flavorants. Also, it is to be understood that the milk or milk like product can be produced by suspending skim milk powder and/or full fat milk powder in an aqueous medium.
Also, it goes without saying that the concentration of Ca.sup.++ is supposed to be of such value that Ca.sup.++ is able to activate both the transglutaminase and the rennet.
Transglutaminase can be added in a dosage measured in g of pure transglutaminase per g of the protein content of the milk product, or in a dosage based on the transglutaminase activity unit, indicated in P. D. Bishop et al., Biochemistry, 29, 1990, pp. 1861-1869. Rennet can be added in a dosage based on the chymosin activity unit, indicated in IDF standard 110A, 1987.
Surprisingly it has been found that the rennet does not exert its normal function (separation of the milk in a cheese phase and a whey phase), but that a single phase gel product is produced as a result of the method according to the invention. Also, surprisingly it has been found that the gel is edible and exhibits satisfactory organoleptic properties, significantly differing from the properties of the acid products youghurt and junket. These organoleptic properties can be improved by addition of flavorants to the milk or milk like product.
Also, it is surprising that no emulsifying or stabilizing agents or only minor amounts thereof need to be added in relation to the method according to the invention. The reason for this is not completely understood, but it may be assumed as a hypothesis that the transglutaminase crosslinks the proteins in the milk or milk like product, whereby a lattice or network is generated, which do not need either emulsifying or stabilizing agents due to its own inherent stability.
From Japanese unexamined patent application JP-A 59-59151 (published Apr. 4, 1984) it appears that modified milk products in gel form can be obtained by addition of transglutaminase to milk. In this prior art method no rennet is added to the milk and also, the prior art product differs from the product produced by means of the method according to the invention.
From Japanese unexamined patent application no. 2276541 (published Nov. 13, 1990)
REFERENCES:
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patent: 5156956 (1992-10-01), Motoki et al.
patent: 5330778 (1994-07-01), Stark et al.
Rao, D.S., Dialog Abs. No. 1258838, Indian Dairyman, vol. 43, No. 11, pp. 514-517 (1991).
Nonaka et al., J. Food Sci., vol. 57, No. 5, pp. 1214-1241 (1992).
Ajinomoto Co. et al., Chem. Abs. No. 6095n, abstract of JP 127471 (Jan. 30, 1989).
Ajinomoto K.K., Abstract of JP, A, 58-149645 (Sep. 6, 1983).
Ikura et al., Dialog Abs. No. 1422994, Comments Agri. Food Chem., vol. 2, No. 6, pp. 389-407 (1992).
Ajinomoto K.K., JP 59-59151 (Apr. 4, 1984).
Budolfsen Gitte
Nielsen Per Munk
Gregg, Esq. Valeta
Novo Nordisk A S
Wong Leslie
Zelson Esq. Steve T.
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