Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products

Abstract

A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS [0001] This application claims priority to U.S. Provisional App. No. 60 / 568,193, filed Jul. 7, 2004, and titled “Food Ingredients and Food Products Treated with an Oxidoreductase and Methods for Preparing Such Food Ingredients and Food Products”, the entire contents of which are herein incorporated by reference for all purposes. [0002] This application is also related to the following U.S. patent applications, all of which are incorporated herein by reference in their entirety for all purposes: [0003] 1. U.S. Provisional Patent App. No. 60 / 568,029, filed May 3, 2004, entitled “SOFT OR FIRM / SEMI-HARD RIPENED OR UNRIPENED CHEESE AND METHODS OF MAKING SUCH CHEESES”, having Attorney Docket No. 040179-00020US. [0004] 2. U.S. Provisional Patent App. No. 60 / 568,022, filed May 3, 2004, entitled “SOFT OR FIRM / SEMI-HARD RIPENED OR UNRIPENED BLENDED CHEESES AND METHODS OF MAKING SUCH CHEESES”, having Attorney Docket No. 040179-00050US. [0005] 3. U.S. Pr...

AI Technical Summary

Benefits of technology

[0016] Methods of controlling browning of a cheese in a cheese-containing foodstuff during heating are also described. The methods may include the steps of (a) providing a foodstuff comprising a cheese, where the cheese comprises an oxidoreductase enzyme in an amount effective to prevent excessive browning of the cheese during heating, and (b) heating the foodstuff for a time sufficient to melt the cheese.

[0020] Methods of cooking foodstuffs that reduce the absorption of fats or oils into the foodstuffs are also described. The methods may include the steps of (a) providing a foodstuff coated with a whey composition comprising a whey protein and one or more reducing sugars treated with oxidoreductase enzymes, where the whey protein comprises one or more proteins present in, or derived from, whey; and (b) heating the coated foodstuff in the fat or oil, whereby the whey composition forms a film on the foodstuff to reduce the absorption of the fat or oil by the coated foodstuff relative to a corresponding uncoated foodstuff, and whereby the treated reducing sugars result in less browning during the heating step.

[0034] Embodiments of the invention also additionally include methods of cooking a foodstuff in fat or oil that reduces absorption of the fat or oil by the foodstuff. The methods include providing a foodstuff coated with a whey composition comprising a whey protein and an oxidoreductase enzyme, where the whey protein includes one or more proteins present in, or derived from, whey, and heating the coated foodstuff in the fat or oil, where the whey composition forms a film on the foodstuff to reduce the absorption of the fat or oil by the coated foodstuff relative to a corresponding uncoated foodstuff.

Problems solved by technology

However, reducing sugars in food ingredients also present challenges in the preparation of cooked (e.g., baked) foods.

Maillard browning is a common problem in the cooking of breads and dairy foods where the starting ingredients invariably include reducing sugars, amino acids (e.g., L-lysine, L-arginine, L-histidine, etc.) and water, mixed together and reacting at elevated temperatures to cause the browning.

The control of Maillard browning is important for several reasons: Overly browned foods may be aesthetically undesirable and unappetizing, especially when the dark colors are accompanied by unwanted odors and flavors.

Also, the reactions that produce Maillard browning reduce the quantity of essential amino acids in the food, reducing its overall nutrient value.

Unfortunately, all of these means of controlling Maillard browning create other problems when cooking the foods, including overly dry baked goods due to removal of water, and sour tastes in foods due to lowering the pH.

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