Fermented milk product and preparation thereof by using phospholipase

A technology for fermenting dairy products and phospholipase, applied in the direction of dairy products, bacteria used in food preparation, milk preparations, etc., can solve the problems of high cost and high energy consumption

Pending Publication Date: 2020-09-04
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, homogenization is expensive as it consumes a lot of energy

Method used

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  • Fermented milk product and preparation thereof by using phospholipase
  • Fermented milk product and preparation thereof by using phospholipase
  • Fermented milk product and preparation thereof by using phospholipase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0115] Yogurt products containing 1.5% or 5.0% fat were prepared. On days 7 and 30, the effect of phospholipase on rheological properties was assessed.

[0116] Preparation of milk base:

[0117] Skim milk powder and whole milk powder (Fonterra Co-operative Group Limited, New Zealand) were used to prepare the milk bases of the following examples.

[0118] Table 1. Composition of milk base (w / w)

[0119] sample Skim milk powder whole milk powder water 1 8.60％ 5.30％ 86.10％ 2 8.60％ 5.30％ 86.10％ 3 8.10％ 9.00％ 82.90％ 4 8.10％ 9.00％ 82.90％

[0120] The ingredients were mixed with water using a Silverson mixer at 45°C-50°C. The hydration time was 20 minutes. In two stages (150 bar in the first stage, 50 bar in the second stage; 200 bar in total), the milk base was homogenized with a GEA Lab homogenizer and pasteurized at 85°C for 30 minutes and then cooled.

[0121] Starter cultures:

[0122] The starter culture consisted of Strept...

Embodiment 2

[0142] 1. Experimental Setup

[0143] In 16 experiments, a factorial-fractional design was chosen to examine the following 5 factors. The aim was to confirm the effect of phospholipase on texture in a larger design and to examine significance, interaction with homogenization pressure level, interaction with rennet, and interaction with starter cultures.

[0144] Table 5. Experimental setup: Factors Factors are orthogonally coded:

[0145] factor -1 +1 1- Homogenization pressure 150 bar 300 bar 2- Starter cultures 1 2 3- Protein content 2.50％ 4.50％ 4-rennet none Yes 5-phospholipase none Yes

[0146] Table 6. Experimental Setup: Design

[0147]

[0148]

[0149] Table 7. Aliasing Structure

[0150] 1 2345 2 1345 3 1245 4 1235 12 345 13 245 14 235 23 145 24 135 34 125 123 45 124 35 134 25 234 15 1234 5

[0151] For third-order inte...

Embodiment 3

[0202] Soy yogurt containing 2.03% fat and 4.05% protein was prepared. The effect of phospholipase on rheological properties was assessed on day 7.

[0203] Table 12. Composition (w / w) used to prepare soy yogurt

[0204] Element Specification quantity(%) Chinese soybean meal Redman 22.50 sugar KSL, refined sugar 5.00 water Tap water, PUB 72.50

[0205] Table 13. Samples of Example 3

[0206]

[0207] Preparation and Fermentation:

[0208] Depending on the setting, the phospholipase is added before the fermentation period, at the beginning of the fermentation period, or during the fermentation period.

[0209] The method used in Example 3 is as follows. The compositions shown in Table 12 were mixed with a Silverson mixer. The mixing temperature / hydration time was 45°C-50°C / 20min. Homogenization was performed using a GEA Lab homogenizer, preheated at 65-70°C, with a pressure of 150 bar in the first stage and 50 bar in the second...

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Abstract

The present invention is in the field of dairy technology, and relates to methods for producing fermented milk products. The method is characterized in that at least one phospholipase is used to treatthe milk base in the fermentation process. The invention also provides a fermented milk product produced therefrom and a kit containing a starter culture and a phospholipase.

Description

technical field [0001] The present invention generally relates to methods of producing fermented dairy products. Background technique [0002] Dairy products, such as fermented dairy products, are known in the art. Texture is a very important quality parameter for fermented dairy products. Many consumers expect a smooth consistency with good mouthfeel and gel firmness. [0003] Adding protein, usually skimmed milk powder or whey-based protein, is a standard procedure for improving the texture of fermented dairy products. Thickeners or other texturizers such as modified starch, cornstarch, pectin, gelatin or agar are often used. However, adding protein or texturizers can be expensive. Accordingly, it would be advantageous to provide a method of producing a fermented dairy product that reduces or eliminates the addition of such agents. This is desirable due to the increasing market demand for fermented dairy products with "clean label" (ie no added stabilizers or texturiz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/127
CPCA23C9/1209A23C9/1216A23C9/1275C12Y304/23004C12Y301/01004C12Y301/01032C12N9/18C12N9/6483A23V2400/137A23V2400/249
Inventor T·迪特科刘婉梅S·鲁斯特尔
Owner CHR HANSEN AS
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