Milk-based formulation

Abstract

The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.

Description

FIELD OF THE INVENTION[0001]The present invention relates to milk-based formulations. More particularly, the invention relates to milk-based formulations which are suitable for the preparation of recombined milk products with a reduced carbohydrate content.BACKGROUND OF THE INVENTION[0002]It is well recognized that recombined milk beverages prepared by recombining milk powder and water have several defects compared to normal milk. Deficiencies appear especially in the preparation of recombined milk beverages with reduced lactose contents. The deficiencies are both organoleptical and nutritional in nature. For instance, the recombined milk beverages are susceptible to form precipitates / sediments during heat treatment, and especially during storage of the beverages. The precipitated matter is mainly consisted of milk proteins. It is known that among milk proteins, whey proteins especially are very heat-sensitive. Certain minerals may also have an influence on the precipitation phenome...

AI Technical Summary

Benefits of technology

[0013]It was surprisingly found that the defects in organoleptic properties, like precipitation and defects in taste, and nutritional quality of the recombined milk products can be avoided by reducing the lactose content of the milk-based formulation before concentrating it to a form suitable for recombination. As the amount of the products produced in lactose hydrolysis of milk, involving in the Maillard reaction, are reduced, the Maillard reaction is significantly suppressed and the typical problems associated therewith are avoided.

[0014]Moreover, the shelf life of the recombined milk products of the inventions, especially at a room temperature, is prolonged.

[0015]In another aspect, the invention provides a process for producing a milk-based formulation of the invention, comprising removing carbohydrates from a milk raw material to provide the milk-based formulation with a reduced carbohydrate content.

[0016]In a still another aspect, the invention provides a process for producing a milk-based formulation of the invention, comprising

[0017]a) separating components of a milk raw material into a protein fraction, carbohydrate fraction and mineral fraction,

[0018]b) combining at least a portion of the protein fraction and of the mineral fraction to provide the milk-based formulation.

[0019]In a further aspect, the invention provides a use of milk powder having a ratio of carbohydrates to protein of at most 1.1 and a protein content of at least 5.4% on dry matter basis for the preparation of a recombined milk product with a reduced carbohydrate content.

[0020]The milk powder of the invention enables to prepare lactose-free milk with good taste without investments in equipment in the plant where the lactose-free milk is prepared. Lactose-free milk can be prepared from the milk powder of the invention and water and / or normal milk. Due to the favourable composition of the milk powder it can be dried to powder with reduced Maillard reactions. Quality of the recombined milk product prepared from the milk powder of the invention is thus improved.

[0021]In a still further aspect, the invention provides a process for producing a recombined milk product having a reduced carbohydrate content, comprising recombining milk powder having a ratio of carbohydrates to protein of at most 1.1 and a protein content of at least 5.4% on dry matter basis, and a liquid and optional other ingredients to provide the recombined milk product with a reduced carbohydrate content. The composition of the recombined milk product can be adjusted to correspond to that of normal milk except for lactose by combining the milk powder and liquid without any further additives, like mineral supplement.

[0022]The invention provides a process that is simple, economic, industrially applicable on a large scale, and does not cause additional cost.

[0023]The invention also provides a process which brings remarkable savings in transportation cost.

[0024]The invention further provides a process which allows to control the adverse effects of recombination in an economical, efficient and simple manner.

[0025]Taste, colour, and structural defects caused by natural milk enzyme activities and microbe-induced enzyme activities as well as the use of a lactase enzyme and side activities typical of commercial enzyme preparations in the heat-treated recombined milk products are avoided with the process of the invention. With the process of the invention, it is possible to improve the organoleptic properties, especially the stability of the taste properties and structure at room temperature, of the recombined milk products with reduced carbohydrate contents, as a result of which the shelf life of the product can be extended.

Problems solved by technology

It is well recognized that recombined milk beverages prepared by recombining milk powder and water have several defects compared to normal milk.

Deficiencies appear especially in the preparation of recombined milk beverages with reduced lactose contents.

For instance, the recombined milk beverages are susceptible to form precipitates / sediments during heat treatment, and especially during storage of the beverages.

However, the amount of natural lactose content is relatively high, which means that the hydrolysis of lactose produces a great amount of glucose and galactose imparting an uncommon sweet taste to the product.

One important factor causing various problems to the recombined milk products is the Maillard reaction which is a nonenzymatic browning reaction between reducing sugars and free amino groups of milk proteins.

The Maillard reaction is a common problem especially in lactose-hydrolyzed milk products.

The Maillard browning products cause an undesirable change in the organoleptic properties of the heat-treated milk, such as taste, colour, and structure.

In addition, the Maillard reaction has a detrimental effect on the nutritional quality of milk.

The Maillard reaction can be monitored by furosine, which presents products formed in the reactions between free amino groups and reducing sugars, and resulting in a loss of their availability.

Among many people, there is still much suspicion towards the use of the recombined milk products obviously because of their defective organoleptic properties.

It is very challenging to achieve recombined milk products with reduced carbohydrate contents that are completely flawless in taste and structure, that meet the consumers' expectations on an organoleptically competent milk product, and that are produced economically and simply.