Dairy products and methods for producing them

Abstract

The present invention relates to a method for producing a protein-containing dairy mousse, such as quark mousse or yogurt mousse. In particular, the present invention relates to a method for producing a whipped dairy product, which involves the use of an ideal whey protein solution and a protein modifying enzyme in the production of a dairy mousse. The present invention enables the production of a whipped dairy product with a relatively high protein content and a relatively low carbohydrate and fat content, wherein the gas bubbles improve the mouthfeel and rheological properties of the product.

Description

Technical Field

[0001] The present invention relates to a method for producing a protein-containing dairy mousse, such as quark mousse or yogurt mousse. In particular, the present invention relates to a method for producing a whipped dairy product, which involves the use of an ideal whey protein solution and a protein modifying enzyme in the production of a dairy mousse. The present invention enables the production of a completely new whipped dairy product with a relatively high protein content and a relatively low carbohydrate and fat content, wherein gas bubbles improve the mouthfeel and rheological properties of the product. Background Art

[0002] Dairy mousse products are currently well known in the world market. However, these products usually have low amounts of protein (about 3-5.5 g / 100 g product). Some high protein products are available (>10 g / 100 g), however, those products also contain high amounts of carbohydrates (>20 g / 100 g). Therefore, there is a need for new protein-rich mousse products with low amounts of carbohydrates and good texture. The present invention meets this need. The use of an ideal whey protein solution together with a protein modifying enzyme enables these needs to be met. SUMMARY OF THE INVENTION

[0004] An object of the present invention is to provide a method for preparing a dairy mousse, comprising the steps of:

[0005] - Provide ideal whey protein solution;

[0006] - Treating the ideal whey protein solution with a protein modifying enzyme;

[0007] - optionally mixing the treated solution with an acidified dairy product and / or food;

[0008] - Adjust pH to 3.5-6.5;

[0009] - thermal treatment of the solution or mixture;

[0010] - Aeration of the solution or mixture to provide an aerated dairy product.

[0011] Another object of the present invention is to provide a dairy mousse containing about 2-20 w-% protein, about 3-20 w-% carbohydrates, about 0-8 w-% fat and about 20-232 kcal energy / 100 g, and having a casein:whey protein ratio between 20:80-65:35, a pH in the range of 3.5-6.5 and an overrun of about 20-400%.

[0012] Another object of the present invention relates to the use of the ideal whey protein solution and / or protein modifying enzymes in the production of dairy mousse.

[0013] The objects of the invention are achieved by a method / product and a use which are characterized by what is stated in the independent claims. Preferred embodiments of the invention are disclosed in the dependent claims. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 Shown is the interfacial shear rheology of whey protein solutions pretreated or not with TG (0.001% in sodium phosphate buffer). The smaller one is marked as G".

[0016] Figure 2 Shown is the structure and stability of an ideal whey protein foam (with and without TG) after 20 hours of storage.

[0017] Figure 3 Shown is an SDS-Page gel showing the effect of heat treatment (80°C, 2 minutes) on the activity of transglutaminase towards an ideal whey protein solution. DETAILED DESCRIPTION OF THE INVENTION

[0019] The present invention is based on the discovery that an ideal whey protein solution can be used together with a protein modifying enzyme to produce a whip or mousse.

[0020] In the present invention, the ideal whey protein solution is obtained as the microfiltration permeate of raw milk material. The microfiltration permeate contains whey protein (i.e., ideal whey protein) in its native form. The microfiltration permeate can be further processed and / or concentrated by, for example, membrane filtration (ultrafiltration, reverse osmosis (reverse osmose), nanofiltration) and / or evaporation. The term "ideal whey protein solution" refers to the microfiltration (MF) permeate obtained from the microfiltration of raw milk material. The term "ideal whey protein solution" is understood to also encompass, for example, the MF permeate obtained in a concentrated form as the ultrafiltration retentate from the ultrafiltration of the MF permeate.

[0021] Therefore, an ideal whey protein solution can be produced by a method comprising the following steps:

[0022] - microfiltration of the milk raw material to separate the desired whey proteins as microfiltration permeate and casein concentrate as microfiltration retentate;

[0023] - optionally ultrafiltering at least a portion of the microfiltration permeate to provide an ultrafiltration permeate and a desired whey protein concentrate as an ultrafiltration retentate;

[0024] - optionally evaporating at least a portion of the microfiltration permeate and / or the ultrafiltration retentate;

[0025] - optionally drying at least a portion of the microfiltration permeate and / or the ultrafiltration retentate, and / or evaporating;

[0026] - providing a microfiltration permeate, or an ultrafiltration retentate of a microfiltration permeate, or an evaporated microfiltration permeate, or an ultrafiltration retentate of an evaporated microfiltration permeate, or a dried microfiltration permeate, or an ultrafiltration retentate of a dried microfiltration permeate as a desired whey protein.

[0027] Therefore, in the present invention, the ideal whey protein preparation may be in the form of a solution, in the form of an evaporation product (concentrate), or in the form of a powder.

[0028] Milk raw material can be for example whole milk, cream, low-fat milk or skim milk, lactose-free or low-lactose milk, protease-treated milk, recombinant milk from milk powder, organic milk, or a combination of these, or any dilution of these. Milk can be derived from cows, sheep, goats, camels, horses, or any other animal that produces milk suitable for nutrition. In one embodiment, milk raw material is skim milk. In another embodiment, milk raw material is low-lactose or lactose-free milk. In another embodiment, milk raw material is low-lactose or lactose-free skim milk.

[0029] In one embodiment, the ideal whey protein solution can be prepared by microfiltration of skim milk and concentrating the microfiltration permeate obtained by ultrafiltration. Microfiltration of skim milk is generally carried out at a temperature of about 2°C to about 55°C. In one embodiment, microfiltration is carried out at about 10°C. Ultrafiltration is generally carried out at about 5°C to about 55°C. In one embodiment, ultrafiltration is carried out at about 10°C.

[0030] An ideal whey protein solution contains about 20% of the total protein as β-casein, but it does not contain micellar monomers or any other by-products from cheese making, i.e. it does not contain casein macropeptides and kappa-casein β-lactoglobulin complexes formed by heat treatment. The pH of an ideal whey protein solution is in the range of 6.5-7, typically about 6.7.

[0031] The protein content of an ideal whey protein solution and / or preparation can be in the range of from about 4% to about 90%. In one embodiment, the protein content of the solution and / or preparation is about 9%, and the β-casein content is about 20% of the total protein. In another embodiment, the protein content of the preparation is about 16%, and the β-casein content is about 20% of the total protein. An ideal whey protein solution and / or preparation comprises more α-lactalbumin and β-lactoglobulin than the whey protein concentrate (WPC) prepared from cheese whey protein in total whey protein, because there is no casein macropeptide fraction in the ideal whey protein solution and / or preparation. As required, the lactose content of an ideal whey protein solution and / or preparation can be reduced. For example, lactose removal can be achieved by methods known in the art. In one embodiment, an ideal whey protein preparation is in the form of an ideal whey protein solution, which comprises about 7% whey protein, about 1.8% casein, about 2.3% lactose, about 0.47% ash, and the dry matter of the solution is about 12.2%. In another embodiment, the ideal whey protein preparation is in the form of an ideal whey protein powder, comprising about 88% whey protein, about 0% casein, about 0% lactose, about 3% ash, and the dry matter of the solution is about 90%. Therefore, the ideal whey protein preparation can be used in the method of the present invention as a solution in liquid form or as a powder in a dry form. When there is no drying step in the preparation process of the ideal whey protein preparation, the functional properties of the whey protein are better maintained. Due to the 15 seconds mild heat treatment carried out at a temperature lower than 75°C (most often 72°C), the mouthfeel of the ideal whey protein preparation is pleasant and refreshing. In addition, the whey protein preparation does not carry any relevant odor because it is not derived from cheese production.

[0032] The present invention therefore relates to a method for preparing a dairy mousse from an ideal whey protein preparation by treating the ideal whey protein preparation with a protein modifying enzyme and aerating the treated preparation to provide an aerated dairy product. In one embodiment, a stabilizer is also added to the process.

[0033] In one embodiment, the present invention provides a method for preparing a dairy mousse starting from a desired whey protein preparation in liquid form, comprising the steps of:

[0034] - Provide ideal whey protein solution;

[0035] - Treating the ideal whey protein solution with a protein modifying enzyme;

[0036] - optionally mixing the treated solution with an acidified dairy product and / or food;

[0037] - optionally adding a stabilizer to the solution or mixture;

[0038] - Adjust pH to 3.5-6.5;

[0039] - thermal treatment of the solution or mixture;

[0040] - Aerating the solution or mixture to provide an aerated dairy product.

[0041] In one embodiment, the present invention provides a method for preparing a dairy mousse starting from a desired whey protein preparation in powder form. In this embodiment, the method may include the additional steps of:

[0042] - Provides an ideal whey protein preparation in powder form;

[0043] - Provides ideal whey protein solution prepared from ideal whey protein powder.

[0044] Therefore, the method for preparing a dairy mousse comprises the steps of:

[0045] - Provides an ideal whey protein preparation in powder form;

[0046] - providing an ideal whey protein solution prepared from an ideal whey protein powder;

[0047] - Treating the ideal whey protein solution with a protein modifying enzyme;

[0048] - optionally mixing the treated solution with an acidified dairy product and / or food;

[0049] - optionally adding a stabilizer to the solution or mixture;

[0050] - Adjust pH to 3.5-6.5;

[0051] - thermal treatment of the solution or mixture;

[0052] - Aerating the solution or mixture to provide an aerated dairy product.

[0053] Alternatively, when starting with the desired whey protein preparation in powder form, the method may comprise the additional steps of:

[0054] - Provides an ideal whey protein preparation in powder form;

[0055] - Mix the powder with the stabilizer.

[0056] In this embodiment, the method for preparing a dairy mousse comprises the steps of:

[0057] - Provides an ideal whey protein preparation in powder form;

[0058] - Mixing the powder with the stabilizer;

[0059] - treating a mixture of desired whey proteins and stabilizers with a protein modifying enzyme;

[0060] - optionally mixing the treated solution / mixture with an acidified dairy product;

[0061] - Adjust pH to 3.5-6.5;

[0062] - heat treating the mixture;

[0063] - Aerating the mixture to provide an aerated dairy product.

[0064] The method of the present invention may further comprise the step of adding a stabilizer to the desired whey protein preparation.

[0065] In a certain embodiment, the method of the present invention comprises the step of adding a stabilizer to the mixture. Therefore, in this embodiment, the method of the present invention comprises the steps of:

[0066] - Provide ideal whey protein solution;

[0067] - Treating the ideal whey protein solution with a protein modifying enzyme;

[0068] - optionally mixing the treated whey protein solution with an acidified dairy product and / or food;

[0069] - adding a stabilizer to the solution or mixture;

[0070] - Adjust pH to 3.5-6.5;

[0071] - thermal treatment of the solution or mixture;

[0072] - Aerating the solution or mixture to provide an aerated dairy product.

[0073] In the present invention, stabilizer comprises the hydrocolloid (hydrocolloid) that keeps continuous phase and the surfactant that plays a role as emulsifier.Hydrocolloid can be selected from gelatin, starch, starch hydrolysate, xanthan gum, gum arabic, guar gum, gellan gum, acacia gum, agar, konjac alginate, mannan, amylopectin, carob gum, beta glucan, carrageenan, polydextrose, cellulose and / or cellulose derivatives.Emulsifier can be selected from, for example, multiple phosphates and lecithin.In one embodiment, stabilizer is the mixture of gelatin, starch, guar gum and diphosphoric acid (QGR).The amount of the stabilizer added in the process depends on the hydrocolloid and emulsifier used in the stabilizer, and the feature and / or amount of the milk-made mousse composition.

[0074] The method of the present invention may optionally further comprise the steps of:

[0075] - heat treating the desired whey protein solution prior to the protein modifying enzyme treatment step;

[0076] - cooling the heat treated solution or mixture to provide a cooled solution or mixture for the aeration step;

[0077] - Packaging of inflatable products;

[0078] -Save the product.

[0079] Therefore, in a certain embodiment, the method of the present invention comprises the steps of:

[0080] - Provide ideal whey protein solution;

[0081] - optionally heat treating the desired whey protein solution;

[0082] - Treating the ideal whey protein solution with a protein modifying enzyme;

[0083] - optionally mixing the treated solution with an acidified dairy product and / or food;

[0084] - adding a stabilizer to the solution or mixture;

[0085] - Adjust pH to 3.5-6.5;

[0086] - thermal treatment of the solution or mixture;

[0087] - optionally cooling the heat treated solution or mixture to provide a cooled solution or mixture;

[0088] - aerating the solution or mixture to provide an aerated dairy product;

[0089] -Optional packaging of inflatable products;

[0090] -Optionally save the product.

[0091] In the present invention, the heat treatment of the solution or mixture is carried out by any method known to those skilled in the art, such as pasteurization, high temperature pasteurization, heat sterilization or UHT treatment. Importantly, in addition to the microbiological point of view, heat treatment is also effective in denaturing an appropriate amount of whey protein (about 75-95%) to enhance the foaming properties of whey protein. In one embodiment, the heat treatment of the solution or mixture denatures at least about 75% of the whey protein. In one embodiment, the heat treatment of the solution or mixture denatures about 75-95% of the whey protein. In one embodiment, the heat treatment is carried out at a temperature ranging from about 70°C to about 95°C. In one embodiment, the heat treatment is carried out for about 1 to 15 minutes. The heat treatment is usually carried out at a temperature ranging from about 70°C to about 95°C for about 1 minute to about 15 minutes. In one embodiment, the heat treatment is carried out at about 70°C to about 95°C for 1-5 minutes. In one embodiment, the heat treatment is carried out at about 70°C to about 95°C for about 5 minutes to about 15 minutes. In one embodiment, the heat treatment is carried out at about 78-82°C for about 1-5 minutes. In a certain embodiment, the heat treatment is performed at about 82°C for about 2 minutes. In a certain embodiment, the heat treatment is performed at about 78°C for about 2 minutes.

[0092] In the step of treating the ideal whey protein solution with a protein modifying enzyme, the ideal whey protein solution is modified with protein glutaminase and / or transglutaminase. In one embodiment, the cross-linking enzyme is a transglutaminase (EC 2.3.2.13). The transglutaminase can be any transglutaminase commonly used in the dairy industry. It can be derived from microbial sources, fungi, molds, fish and mammals. In an embodiment of the present invention, the transglutaminase is isolated from a microbial source. There are several commercially available transglutaminase preparations suitable for use in the method of the present invention. These include YG (Ajinomoto, Japan), MP (Ajinomoto, Japan) and Yiming-TG (Yiming Fine Chemicals Co., Ltd., China). The optimum conditions depend on the enzyme used, which can be obtained from manufacturers of commercial enzymes. In one embodiment, the protein modifying enzyme is protein glutaminase. Protein glutaminase (PG) catalyzes the deamidation of protein-bound glutamine, converting glutamine into glutamate. Protein glutaminase preparations suitable for use in the method of the present invention are available. The optimum conditions depend on the enzyme used, which can be obtained from manufacturers of enzymes. In another embodiment, an ideal whey protein solution is modified with transglutaminase and protein glutaminase.

[0093] The amount of transglutaminase and / or protein glutaminase used or required in the method of the present invention also depends on the method conditions, such as time and / or temperature. In a certain embodiment, the transglutaminase treatment is carried out at 5° C. for 18 hours. In a certain embodiment, the transglutaminase treatment is carried out at 20° C. for 2 hours.

[0094] In the present invention, acidified dairy products refer to yogurt and quark, sour milk, kefir, tvorog, Icelandic skim milk (skyr), Greek yogurt, viili, smetana, cottage cheese and any mixture thereof. In the present invention, food refers to fruit and / or berries and juices, beverages, purees, jams and / or preserves thereof. Yogurt and / or quark suitable for the dairy mousse of the present invention can be flavored with fruit, berries, jams and / or preserves or unflavored. Yogurt and / or quark suitable for the dairy mousse of the present invention can be a low-fat / fat-free product or a full-fat product. Yogurt and / or quark suitable for the dairy mousse of the present invention can be a low-lactose / lactose-free product or a lactose-containing product. Yogurt and / or quark suitable for the dairy mousse of the present invention can be supplemented with probiotics. In view of the present invention, tvorog, cottage cheese and quark are advantageously free of casein macropeptides. Therefore, the dairy mousse of the present invention prepared from an ideal whey protein preparation will achieve better stability than the foam prepared from cheese whey protein concentrate.

[0095] In the present invention, aeration is performed using techniques and equipment known to those skilled in the art to incorporate gas into the mixture. Such techniques and equipment are used to prepare, for example, aerated products and ice cream. The Dutch company Haas-Mondomix provides machines for aerating dairy products at a temperature of 4°C or above. The aeration of the product can be performed using a mechanical mixing process, i.e., by using a physical mixing process, such as HPP (high pressure method) or ultrasonic technology. Therefore, the aeration of the product can be performed by whipping with an ice cream freezer at from about 4°C to about 5°C or by using HPP (high pressure method) or ultrasonic technology. In one embodiment, aeration is performed by whipping. In a certain embodiment, aeration is performed by whipping at about 4°C. In one embodiment, aeration is performed by whipping at about 4°C with an ice cream freezer, using HPP technology or using ultrasonic technology. Aeration can also be achieved by cavitation-based technology. In the aeration step, gas (such as air, CO2, N2, argon or any mixture thereof) is incorporated into the texture of the product in varying amounts. In one embodiment, the gas is N2. The amount of gas incorporated into the product is expressed as overrun. The term "overrun" is defined as the % increase in the volume of the product over the amount of mix used to produce the product.

[0096] The expansion rate can be calculated using the following equation:

[0097] Volume of an inflated product – the volume of the product before inflation x 100

[0098] Volume of the product before inflation

[0099] In the method of the present invention, the expansion ratio is at least 20%. In one embodiment, the expansion ratio is at least 25%. In one embodiment, the expansion ratio is about 20%-about 400%. In another embodiment, the expansion ratio is about 20%-about 300%. In another embodiment, the expansion ratio is about 20%-about 120%. In another embodiment, the expansion ratio is about 120%-about 300%. In one embodiment, the expansion ratio is at least 35%. In one embodiment, the expansion ratio is about 35%-about 400%. In another embodiment, the expansion ratio is about 35%-about 300%. In another embodiment, the expansion ratio is about 35%-about 120%. In one embodiment, the expansion ratio is at least 45%. In one embodiment, the expansion ratio is about 45%-about 400%. In another embodiment, the expansion ratio is about 45%-about 300%. In another embodiment, the expansion ratio is about 45%-about 120%. In another embodiment, the expansion ratio is about 45%-about 100%. In a certain embodiment, the expansion ratio is about 55%-about 100%. In another embodiment, the expansion ratio is about 45%-about 55%. In one embodiment, the expansion ratio is about 100%. In one embodiment, the expansion ratio is about 55%. In one embodiment, the expansion ratio is about 45%. In one embodiment, the expansion ratio is about 35%. In another embodiment, the expansion ratio is at least 25%.

[0100] In the present invention, the aerated product is optionally packaged. The packaging is performed using methods known to those skilled in the art.

[0101] In the present invention, the aerated product and / or the packaged aerated product is optionally stored.The product may be stored in a refrigerator, ie at a temperature of up to +8°C, typically at about +4°C.

[0102] The present invention also provides a dairy mousse containing about 2-20 w-% protein, about 3-20 w-% carbohydrates, about 0-8 w-% fat and about 20-232 kcal energy / 100 g, and having a casein:whey protein ratio between 20:80-65:35, a pH in the range of 3.5-6.5 and an expansion ratio of about 20-400%.

[0103] In a certain embodiment, the casein: whey protein ratio of the dairy mousse is in the range of 45:55-65:35. In one embodiment, the casein: whey protein ratio is 45:55. In another embodiment, the casein: whey protein ratio of the dairy mousse is 60:40. The dairy mousse of the present invention contains ideal whey protein. In one embodiment, the ratio of whey protein in the total protein is 35-55w-%. In one embodiment, the ratio of ideal whey protein in the total protein is 35-55w-%.

[0104] In one embodiment, the product contains at most the same amount of carbohydrates as the amount of protein. In one embodiment, the amount of protein in the dairy mousse is at least equal to the amount of carbohydrates. In a certain embodiment, the ratio of the amount of protein to the amount of carbohydrates is about 1:1. In another embodiment, the amount of protein in the dairy mousse is higher than the amount of carbohydrates. In a certain embodiment, the ratio of the amount of protein to the amount of carbohydrates is about 1:1 or more. In a certain embodiment, the ratio of the amount of protein to the amount of carbohydrates is about 2:1.

[0105] In a certain embodiment, the pH of the dairy mousse of the present invention is in the range of 4.3-4.6. In a certain embodiment, the pH of the dairy mousse of the present invention is in the range of 4.3-4.5. In a certain embodiment, the pH of the dairy mousse of the present invention is in the range of 4.4-4.5.

[0106] In certain embodiments, the product has about 40% or more of its energy from protein. In certain embodiments, the product has about 40% of its energy from protein. In certain embodiments, the product has about 50% of its energy from protein.

[0107] The overrun of the milk mousse of the present invention is at least 20%. In one embodiment, the overrun is about 20%-about 400%. In another embodiment, the overrun is about 20%-about 120%. In another embodiment, the overrun is about 120%-about 300%. In one embodiment, the overrun is at least 45%. In one embodiment, the overrun is about 45%-about 400%. In another embodiment, the overrun is about 45%-about 300%. In another embodiment, the overrun is about 45%-about 120%. In another embodiment, the overrun is about 45%-about 100%. In a certain embodiment, the overrun is about 55%-about 100%. In one embodiment, the overrun is about 45%-about 55%. In one embodiment, the overrun is about 100%. In one embodiment, the overrun is about 55%. In one embodiment, the overrun is about 45%. In one embodiment, the overrun is about 35%. In another embodiment, the overrun is at least 25%.

[0108] In one embodiment, a dairy mousse is produced according to the method of the invention.

[0109] In one embodiment, the milk mousse of the present invention comprises quark and a stabilizer.

[0110] In another embodiment, the dairy mousse of the present invention comprises yogurt and a stabilizer.

[0111] In a certain embodiment, the dairy mousse of the present invention comprises quark, yogurt and a stabilizer.

[0112] Another object of the present invention relates to the use of an ideal whey protein preparation and / or solution and / or a protein modifying enzyme in the production of a dairy mousse.

[0113] It is obvious to a person skilled in the art that, as technology advances, the inventive concept can be implemented in various ways.The invention and its embodiments are not limited to the examples described above but may vary within the scope of the claims. Example

[0114] Example 1 - Preparation of an ideal whey protein solution

[0115] Skim milk was microfiltered at 10°C using a 800 kDa polymeric microfiltration membrane (Synder FR-3A-6338). Microfiltration was performed at a concentration factor of 16.5 to provide an ideal casein solution as a microfiltration retentate. The ideal casein solution contained immunoglobulins and lactoferrin. It contained only very small amounts of α-lactalbumin (less than 0.05%) and β-lactoglobulin (less than 0.2%). The protein content of the ideal casein solution was 9.5%.

[0116] The microfiltration permeate obtained from the microfiltration was concentrated by ultrafiltration at 10°C with a 10 kDa ultrafiltration membrane (Koch HFK-131 6438-VYT) at a concentration factor of 36 to provide an ideal whey protein solution as an ultrafiltration retentate. The protein content of the ideal whey protein solution was 9.0%. The β-casein content was about 20% of the total protein.

[0117] Example 2 - Formulation and nutritional value of quark mousse of the present invention

[0118] The mousse was prepared by treating an ideal whey protein solution with transglutaminase (166 nkat / g protein) and mixing the treated ideal whey protein solution with quark, cream, stabilizers (gelatin, starch, guar gum and diphosphate) and jam. This provided a casein / whey protein ratio of 60 / 40. The pH was adjusted to pH 4.3-4.6 with citric acid. The cream used in the recipe was non-homogenized cream to ensure optimal foaming properties. Dynamic heat treatment was performed at 82°C. This ensured that the appropriate amount of whey protein (75-95%) was denatured during the heat treatment, thereby enhancing the foaming properties of the whey protein. The pasteurization temperature was shown to provide the best texture without particles together with the optimized recipe. The overrun was 53%.

[0119] Approximately 40% of the product's energy comes from protein, which means the product meets the "high protein" claim.

[0120] The composition and nutritional content of the mousse are shown in Tables 1 and 2, respectively.

[0121] Table 1.

[0122] Element weight-% Quark 51.5 Ideal Whey 35.0 cream 4.0 Stabilizer mixture 1.5 jam 8.0

[0123] Table 2.

[0124] Nutritional Information Per 100g / e.g. Range g / 100g protein 8.9 2-20 carbohydrate 7.9 3-20 Fat 1.8 0-8 energy 81kcal 20-232kcal

[0125] Example 3 - Properties of Foams Prepared from Ideal Whey Protein Concentrate and Cheese Whey Protein Concentrate

[0126] The foaming properties of ideal whey protein and cheese whey protein concentrate (WPC) were compared at a concentration of 9%. The whey protein solution was pasteurized (82°C, 5 minutes) and whipped. The overruns of ideal whey protein and WPC were 400% and 226%, respectively. In addition, the bubble size of the ideal whey protein foam was smaller and the taste was mild and pleasant compared to the foam prepared from WPC. The WPC foam had disappeared during the 20-hour storage period, while the foam prepared from the ideal whey protein concentrate remained firm and no liquid separation was observed within 20 hours.

[0127] Ideal whey protein concentrate does not contain caseinomacropeptide like cheese whey protein concentrate (WPC) because it is produced by microfiltration and ultrafiltration. Quark also does not contain caseinomacropeptide due to the use of rennet on quark whey protein and the separation of caseinomacropeptide during the production process. Therefore, quark mousse prepared from ideal whey protein concentrate will achieve better stability compared to foam prepared from cheese whey protein concentrate.

[0128] Example 4 - Transglutaminase-stabilized whey protein particles

[0129] The ideal whey protein solution (concentration 2-7%) was heat treated at 90° C. for 30 minutes. Before adding TG (10 or 100 nkat / g) and foaming, the solution pH was adjusted to pH 5. The foam was generated in a measuring cylinder by shearing (Heidolph Silent Crusher Mhead, 15 000 rpm, 2 minutes).

[0130] Microscopic observations showed that in the presence of TG, the bubble size trended towards smaller bubbles. A larger number of small bubbles were observed in the foam treated with TG compared to the foam without TG treatment. A larger number of small bubbles were also observed in the foam treated with higher TG amount compared to the foam treated with lower TG.

[0131] Without TG treatment, whey protein solution (heated at 90°C for 30 minutes at 2% concentration) did not form a viscoelastic film at a volume concentration of 0.001%. However, under the same conditions, TG-treated whey protein solution showed a gradually increased elastic modulus (G'), forming a weak but viscoelastic film.

[0132] When the whey protein solution concentration increased 10-fold compared to lower concentrations, both samples showed higher G' values. Similarly, the whey protein solution pretreated with TG produced a gradually increasing G', while the untreated sample stabilized at a lower value. The results are shown in Figure 1 middle.

[0133] Example 5 - Effect of transglutaminase on whey protein foam stability

[0134] The ideal whey protein solution (at 9% concentration) was treated with transglutaminase (166 nkat / g) at 5°C for 18 hours, and then the solution was pasteurized (78°C, 2 minutes) and whipped. An ideal whey protein solution without transglutaminase treatment was also prepared. The transglutaminase treatment had almost no effect on the foam expansion rate, i.e., the expansion rate of the samples was at the same level, such as Figure 2 However, transglutaminase showed improvement in the quality of the foam. For example, in the case of TG-free, the amount of separated liquid was about 90% in the 20-hour storage, but in the case of TG, the foam was still firm and no liquid separation was observed. The bubble size of the foam was smaller and the stability of the foam was improved, i.e., no agglomeration was observed even in the one-week storage. In addition, the TG-treated product had a better taste and a firmer foam.

[0135] Example 6 - Effect of transglutaminase on milk mousse

[0136] The ideal whey protein solution (at 9% concentration) was first treated with transglutaminase (166 nkat / g) at 5°C for 18 hours. An ideal whey protein solution without glutaminase treatment was also prepared. The whey protein solution was then mixed with yogurt having a protein content of 4.1% and a fat content of 2.5% (1:1), and the pH of the mixture was adjusted to pH 4.4-4.5. The whey protein-yogurt mixture was then pasteurized (82°C, 2 minutes) and whipped. Transglutaminase was shown to improve the foam quality. The bubble size of the foam was smaller and the stability of the foam was improved. For example, in the absence of TG, the amount of separated liquid was 50%, but at a TG dosage of 66 nkat / g, this amount was reduced by 60%.

[0137] Example 7

[0138] The ideal whey protein solution (at 9% concentration) was first treated with transglutaminase (330 nkat / g) at 5°C for 18 hours. An ideal whey protein solution without glutaminase treatment was also prepared. The whey protein solution was then mixed with quark, cream and jam. The pH of the mixture was adjusted between pH 4.3-4.5 with citric acid, pasteurized (82°C, 2 minutes), and whipped. The transglutaminase treatment improved the stability of the mixture, i.e., the transglutaminase treatment reduced the amount of liquid (whey protein) that separated.

[0139] Example 8

[0140] The ideal whey protein solution (at 9% concentration) was first treated with transglutaminase (166 nkat / g) at 5°C for 18 hours. An ideal whey protein solution without glutaminase treatment was also prepared. The whey protein solution was then mixed with yogurt, cream, stabilizer and jam. The pH of the mixture was adjusted to between pH 4.3-4.5 with citric acid, pasteurized (82°C, 2 minutes), and whipped. The transglutaminase treatment had almost no effect on the foam expansion rate, i.e. the expansion rates of the samples were at the same level, however, TG was shown to improve the quality of the foam. The bubble size of the foam was smaller, so the TG-treated mousse had a firmer and better mouthfeel and felt cooler in the mouth.

[0141] Example 9 - Effect of heat treatment on transglutaminase activity on ideal whey protein solution

[0142] The effect of heat treatment (80°C, 2 minutes) on the activity of transglutaminase on an ideal whey protein solution (at a concentration of 9%) was studied. The ideal whey protein solution (lanes 6, 7 and 8) was treated with 0U / g, 1U / g and 10U / g of transglutaminase at 5°C for 18 hours. In addition, the ideal whey protein solution was first heat treated at 80°C for 2 minutes (lanes 9, 10 and 11), and then treated with 0U / g, 1U / g and 10U / g of transglutaminase at 5°C for 18 hours. Surprisingly, it was found that transglutaminase was active even without heat treatment, i.e., heat treatment did not affect the activity of transglutaminase. The results (SDS-Page gel) are shown in Figure 3 Lane 1 is the molecular weight standard.

[0143] Example 10 - Formulation and nutritional value of quark mousse of the present invention

[0144] The mousse was prepared using the method disclosed in Example 2.

[0145] The ingredients and nutritional content of the mousse are shown in Tables 3 and 4, respectively.

[0146] Table 3.

[0147] Element weight-% Quark 53.2 Ideal Whey Protein 35.0 cream 4.0 Stabilizer mixture 1.6 jam 6.0

[0148] Table 4.

[0149] Nutritional Information Per 100g / e.g. protein 9.4 carbohydrate 4.7 Fat 1.8 energy 72kcal

[0150] Approximately 50% of the product's energy comes from protein, which means the product lives up to its "high protein" claim. Overrun is 100%.

Claims

1. A method for preparing a dairy mousse, comprising the following steps: - providing an ideal whey protein solution which is a microfiltration permeate obtained from microfiltration of a milk raw material and which is free of casein macropeptide and kappa-casein beta-lactoglobulin complex formed by heat treatment and contains whey protein in a natural form; - Treating the ideal whey protein solution with a protein cross-linking enzyme; - optionally mixing the treated solution with an acidified dairy product; - optionally adding a stabilizer to the solution or mixture; - Adjust the pH to within the range of 3.5-6.5; - heat treating the solution or mixture at a temperature in the range of 70°C to 95°C; - Aerating the solution or mixture to provide an aerated dairy product.

2. A method for preparing a dairy mousse, comprising the following steps: - providing an ideal whey protein solution which is a microfiltration permeate obtained from microfiltration of a milk raw material and which is free of casein macropeptide and kappa-casein beta-lactoglobulin complex formed by heat treatment and contains whey protein in a natural form; - Treating the ideal whey protein solution with a protein cross-linking enzyme; - optionally mixing the treated solution with a food product; - optionally adding a stabilizer to the solution or mixture; - Adjust the pH to within the range of 3.5-6.5; - heat treating the solution or mixture at a temperature in the range of 70°C to 95°C; - Aerating the solution or mixture to provide an aerated dairy product.

3. The method of claim 1, wherein the method comprises the step of adding a stabilizer to the solution or mixture.

4. The method of claim 2, wherein the method comprises the step of adding a stabilizer to the solution or mixture.

5. The method of any one of claims 1 to 4, wherein the method further comprises at least one of the following steps: - heat treating the ideal whey protein solution prior to the protein cross-linking enzyme treatment step; - cooling the heat treated solution or mixture to provide a cooled mixture for the aeration step; - Packaging of inflatable products; -Save the product.

6. The method of any one of claims 1 to 4, wherein the pH is adjusted to within the range of 4.3 to 4.

6.

7. The method according to any one of claims 1 to 4, wherein the aeration is carried out by whipping with an ice cream freezer using the HPP technique or using ultrasound or cavitation techniques.

8. A method according to any one of claims 1 to 4, wherein the solution or mixture is aerated to provide an aerated dairy product having an overrun in the range of 20% to 400%.

9. The method of claim 8, wherein the overrun is in the range of 20% to 120%.

10. The method of claim 8, wherein the overrun is in the range of 120% to 300%.

11. A dairy mousse prepared according to any one of claims 1 to 10.

12. Use of an ideal whey protein solution and a protein cross-linking enzyme in producing a milk mousse, wherein the ideal whey protein solution has a pH in the range of 6.5-7, is a microfiltration permeate obtained by microfiltration of a milk raw material, and does not contain casein macropeptide and kappa-casein beta-lactoglobulin complex formed by heat treatment and contains whey protein in a natural form.

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