A lactose tolerant cheese product for lactose intolerant individuals and a method of preparing this product

Abstract

The present invention relates to a method of preparing a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component (16) selected from the group consisting of potassium chloride (160), mono potassium phosphate (161), dihydroxy urea (162), α-amylase (163), sodium bicarbonate (164), sodium chloride (165), pepsin (166) and pancreatin (167), characterized in that, it comprises a cheese product (12) to be coated; a lactase enzyme (18) to be integrated into said cheese product (12); lecithin (20) to be used for liposome formation; at least one biopolymer (22) selected from the group consisting of alginate (220) and chitosan (222) for edible film formation.

Description

[0001] A LACTOSE TOLERANT CHEESE PRODUCT FOR LACTOSE INTOLERANT INDIVIDUALS AND A METHOD OF PREPARING THIS PRODUCT

[0002] FIELD OF THE INVENTION

[0003] The invention relates to a lactose tolerant cheese product for lactose intolerant individuals and a method of preparing this product comprising at least one chemical component.

[0004] BACKGROUND OF THE INVENTION

[0005] There are two different approaches in the food industry for lactose intolerant individuals. The first approach is the production of lactase enzymes in the form of drops or tablets. The use of drops or tablets containing lactase enzyme is not preferred due to the fact that it is functionally impractical, creates a patient psychology in some individuals, some consumers have problems swallowing pills and drops cannot be used in every product, the cost of the products and the fact that the amount of tablets or drops to be used will be increased according to the amount of dairy product (lactose) consumed in the daily diet of the individuals causes this method to be not preferred. There have also been cases of allergic reactions to the use of tablets.

[0006] The second approach is the production of lactose-free products (milk, cheese, yogurt, ice cream, etc.). There are two approaches to the industrial production of lactose-free products. The first is to remove lactose from the milk composition using ultrafiltration or chromatographic separation methods and then hydrolyze the lactose remaining in the structure (without removal). In this method, there is no major change in the sensory properties of the milk, but there is a loss of some valuable minerals such as calcium. Secondly, lactase enzyme is added to the structure at the production stage. At this stage, lactose, which has a disaccharide (2-sugar) structure, is broken down into its monomers glucose and galactose by the lactase enzyme. Although the fact that these products can be consumed directly is a reason for preference for individuals with lactose intolerance, the sugary taste released by the breakdown of lactose is sensory unpleasant for some consumers. In addition, the appearance of browning and caramelized taste in milk as a result of the maillard reaction (between lysine and glucose and galactose) that occurs with the high heat treatment applied to the milk causes the emergence of negative sensory properties in the product.

[0007] In the technical field, dairy solutions for the reduction or prevention of lactose intolerance are known. For this purpose, publication number EP2061331 is related to concerns foodstuffs containing lactase and related methods. This invention is aimed at reducing the symptoms of lactose intolerance. However, the present invention does not include a method comprising lecithin, alginate and chitosan.

[0008] THE OBJECTIVES OF THE INVENTION

[0009] The current invention relates to a lactose tolerant cheese product for lactose intolerant individuals and a method of preparing this product in order to eliminate the above-mentioned disadvantages and bring new advantages to the relevant technical field.

[0010] The main objective of the invention is to provide a lactose tolerant cheese product so that lactose intolerant individuals can consume the cheese product.

[0011] Another objective of the present invention is to provide a method of preparation of a lactose tolerant cheese product that enables lactose intolerant individuals to consume the cheese product and to observe normal digestive behavior in their bodies and to benefit from the beneficial formations produced by the digestion of lactose in the small intestine.

[0012] BRIEF DESCRIPTION OF THE INVENTION

[0013] In order to realize all of the abovementioned objects and the objects which are to be obtained from the detailed description below, the present invention relates to a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component selected from the group consisting of potassium chloride, mono potassium phosphate, dihydroxy urea, a-amylase, sodium bicarbonate, sodium chloride, pepsin and pancreatin. In this invention, it comprises a cheese product to be coated; a lactase enzyme to be integrated into said cheese product; lecithin to be used for liposome formation; at least one biopolymer selected from the group consisting of alginate and chitosan for edible film formation. Thus, a lactose tolerant cheese product so that lactose intolerant individuals can consume the cheese product. In a preferred embodiment of the subject matter invention, the chemical components are molecular structures used in the preparation of at least one solution of an oral model solution, a gastric model solution and an intestinal model solution. Thus, it is ensures that it is a product that will not harm the digestive system.

[0014] In a preferred application of the invention of the subject matter invention, it comprises the steps of: preparation of liposomal nanoparticles by thin film formation to encapsulate a blank and lactase enzyme in a first process; in a second process, the preparation of biopolymers with polyelectrolyte structure by the preparation of liposomal nanoparticles; and then the cheese is coating with polyelectrolyte structure. Thus, it ensures that enables lactose intolerant individuals to consume the cheese product and to observe normal digestive behavior in their bodies and to benefit from the beneficial formations produced by the digestion of lactose in the small intestine.

[0015] In a preferred application of the invention of the subject matter invention, it comprises the steps of: preparation of liposomal nanoparticles by thin film formation to encapsulate a blank and lactase enzyme in a first process; in a second process, the preparation of biopolymers with polyelectrolyte structure by the preparation of liposomal nanoparticles; and then the cheese is coating with polyelectrolyte structure. Thus, the first process is completed and the second process of the method can be performed.

[0016] In a preferred application of the invention of the subject matter invention, it comprises the steps of: in the second process, the preparation of biopolymers having a poly electrolyte structure and the cheese is coating with the polyelectrolyte structure is carried out by first preparing the chitosan solution; then preparation of alginate solution; followed by electrostatic layering for the coating of liposomes with biopolymers and characterization; mixing of negatively charged liposomes with and without lactase with positively charged chitosan solution to ensure homogeneous distribution; followed immersing in a buffer solution the cheeses with a pH value of 7 in order to make the cheese surface to be coating charged by utilizing the amphoter property of the casein protein in the structure of the cheese; the cheese is first immersed in liposome-chitosan solution and then immersed in alginate solution. Thus, the second process can be completed, and a lactose tolerant food product can be prepared. BRIEF DESCRIPTION OF THE FIGURES

[0017] Figure 1 shows a schematic representation of a lactose tolerant cheese product for lactose intolerant individuals.

[0018] Figure 2 shows a flowchart representation of the method of preparing a lactose tolerant cheese product for lactose intolerant individuals.

[0019] THE DETAILED DESCRIPTION OF THE INVENTION

[0020] In this detailed description of the invention, a rotary mechanism, is explained only with examples that will not have any limiting effect on a better understanding of the subject.

[0021] Figure 1 shows schematically a lactose tolerant cheese product for lactose intolerant individuals and Figure 2 shows the flowchart of the method of preparation of a lactose tolerant cheese product for lactose intolerant individuals. In figure 1, a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component (16) selected from the group consisting of potassium chloride (160), mono potassium phosphate (161), dihydroxy urea (162), a-amylase (163), sodium bicarbonate (164), sodium chloride (165), pepsin (166) and pancreatin (167).

[0022] The lactose tolerant cheese product for lactose intolerant individuals, the subject of the invention, contains the following elements: a cheese product (12) to be coated, a lactase enzyme (18) to be integrated into said cheese product (12), lecithin (20) to be used for liposome formation; at least one biopolymer (22) selected from the group consisting of alginate (220) and chitosan (222) for edible film formation.

[0023] Further, the present invention includes it contains the chemical components (16) are molecular structures used in the preparation of at least one solution (14) of an oral model solution (140), a gastric model solution (142) and an intestinal model solution (144).

[0024] In figure 2, a method of preparing a lactose tolerant cheese product for lactose intolerant individuals, the application of the invention comprises the steps of: preparation of liposomal nanoparticles (28) by thin film formation (26) to encapsulate a blank and lactase enzyme in a first process (24); in a second process (42), the preparation of biopolymers (46) with polyelectrolyte structure (44) by the preparation of liposomal nanoparticles (28); and then the cheese (48) is coating with polyelectrolyte structure (50).

[0025] Further a method of preparing a lactose tolerant cheese product for lactose intolerant individuals, the application of the invention comprises the steps of: the preparation of liposomal nanoparticles (28) in the first process (24), the closure of the lipid molecule with water (30) to trap the lactase enzyme in the hydrophilic inner core by forming a doublelayered structure under the effect of sonication; to obtain the thin film structure, first the formation of empty liposomes (32), followed by lactase encapsulation (34) in liposomes; completion of the drying process (36) and Fourier transform making infrared spectroscopy spectrum analysis (40) of the product samples (38) corresponding to the formation of empty liposomes (32) and lactase encapsulation (34).

[0026] Further a method of preparing a lactose tolerant cheese product for lactose intolerant individuals, the application of the invention comprises the steps of: in the second process (42), the preparation of biopolymers (46) having a polyelectrolyte structure (44) and the cheese (48) is coating with the polyelectrolyte structure (50) is carried out by first preparing the chitosan solution (52); then preparation of alginate solution (54); followed by electrostatic layering (58) for the coating of liposomes with biopolymers and characterization (56); mixing (60) of negatively charged liposomes with and without lactase with positively charged chitosan solution to ensure homogeneous distribution; followed immersing in a buffer solution (64) the cheeses with a pH value of 7 in order to make the cheese surface to be coating charged (62) by utilizing the amphoter property of the casein protein in the structure of the cheese; the cheese (48) is first immersed in liposome-chitosan solution (66) and then immersed in alginate solution (68).

[0027] Further in other words, lecithin (phosphatidylcholine) obtained from soybean and distilled water (10 mL of 0.16% w / v) are sonicated with a probe sonicator for 5 minutes (2 sec pulse + 2 sec on). The energy given to the system by sonication causes the lipid molecules in the water medium to close in a ring and form liposomes. Then, the drying process will be carried out in a lyophilizer (-55°C, under Imbar vacuum). The lecithin (phosphatidylcholine) obtained from soybean, buffer solution (PBS-phosphate salt buffer) and lactase enzyme are added to distilled water and sonicated for 5 minutes with a probe sonicator. The energy given to the system by sonication encapsulates the lactase into the core of the lipid molecules in the water medium, causing them to close in a ring and form liposomes. Then, the drying process will be carried out under vacuum in the lyophilizer and, if necessary, in the oven. In the invention, spectrum analysis is performed in the 550-4000 cm-1 band. Thus, the characteristic absorption bands of carbohydrate, protein, fat, water molecules that make up the composition of foods and their interactions with each other will be seen. In addition, TEM (scanning electron microscopy) analysis of formation of empty liposomes (L) and encapsulation of lactase into liposomes (LLa) samples will be performed to obtain images of the surface and morphology of the samples. To prepare 0.5, 1.0, 1.5 % (w / v) chitosan solution for use as coating material, chitosan will be dissolved in acetic acid solution (1.5 %, w / v) formed with 100 ml distilled water for 12 hours on a magnetic stirrer at room temperature. To prepare 0.5, 1.0, 1.5 % (w / v) alginate solution to be used as coating material, alginate will be stirred in 200 ml distilled water at 70°C for 2 hours. In the invention, the acidic side chains of casein in the structure of cheese will be ionized and negatively charged.

[0028] REFERENCE NUMBERS

[0029] 10 Lactose tolerant cheese product

[0030] 12 Cheese product

[0031] 14 Solution

[0032] 140 Oral model solution

[0033] 142 Gastric model solution

[0034] 144 Intestinal model solution

[0035] 16 Chemical component

[0036] 160 Potassium chloride

[0037] 161 Mono potassium phosphate

[0038] 162 Dihydroxy urea

[0039] 163 a-amylase

[0040] 164 Sodium bicarbonate

[0041] 165 Sodium chloride

[0042] 166 Pepsin

[0043] 167 Pancreatin

[0044] 18 Lactase enzyme

[0045] 20 Lecithin Biopolymer Alginate Chitosan First process Thin film formation Preparation of liposomal nanoparticles Closure of the lipid molecule with water Formation of empty liposomes Lactase encapsulation Completion of the drying process Product samples Making infrared spectroscopy spectrum analysis Second process Polyelectrolyte structure Preparation of biopolymers Cheese Coating with polyelectrolyte structure Preparing the chitosan solution Preparation of alginate solution The coating of liposomes with biopolymers and characterization Electrostatic layering Mixing Coating charged Immersing in a buffer solution Immersed in liposome-chitosan solution Immersed in alginate solution

Claims

CLAIMS1. A lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component (16) selected from the group consisting of potassium chloride (160), mono potassium phosphate (161), dihydroxy urea (162), a-amylase (163), sodium bicarbonate (164), sodium chloride (165), pepsin (166) and pancreatin (167), characterized in that, it comprises a cheese product (12) to be coated; a lactase enzyme (18) to be integrated into said cheese product (12); lecithin (20) to be used for liposome formation; at least one biopolymer (22) selected from the group consisting of alginate (220) and chitosan (222) for edible film formation.

2. A lactose tolerant cheese product for lactose intolerant individuals according to claim 1, characterized in that, the chemical components (16) are molecular structures used in the preparation of at least one solution (14) of an oral model solution (140), a gastric model solution (142) and an intestinal model solution (144).

3. A method of preparing a lactose tolerant cheese product for lactose intolerant individuals according to any one of the preceding claims, characterized in that, it comprises the steps of: preparation of liposomal nanoparticles (28) by thin film formation (26) to encapsulate a blank and lactase enzyme in a first process (24); in a second process (42), the preparation of biopolymers (46) with poly electrolyte structure (44) by the preparation of liposomal nanoparticles (28); and then the cheese (48) is coating with poly electrolyte structure (50).

4. A method of preparing a lactose tolerant cheese product for lactose intolerant individuals according to claim 3, characterized in that, it comprises the steps of: the preparation of liposomal nanoparticles (28) in the first process (24), the closure of the lipid molecule with water (30) to trap the lactase enzyme in the hydrophilic inner core by forming a double-layered structure under the effect of sonication; to obtain the thin film structure, first the formation of empty liposomes (32), followed by lactase encapsulation (34) in liposomes; completion of the drying process (36) and Fourier transform making infrared spectroscopy spectrum analysis (40) of the product samples (38) corresponding to the formation of empty liposomes (32) and lactase encapsulation (34).

5. A method of preparing a lactose tolerant cheese product for lactose intolerant individuals in accordance with claim 3, characterized in that, it comprises the steps of: in the second process (42), the preparation of biopolymers (46) having a poly electrolyte structure (44) and the cheese (48) is coating with the polyelectrolyte structure (50) is carried out by first preparing the chitosan solution (52); then preparation of alginate solution (54); followed by electrostatic layering (58) for the coating of liposomes with biopolymers and characterization (56); mixing (60) of negatively charged liposomes with and without lactase with positively charged chitosan solution to ensure homogeneous distribution; followed immersing in a buffer solution (64) the cheeses with a pH value of 7 in order to make the cheese surface to be coating charged (62) by utilizing the amphoter property of the casein protein in the structure of the cheese; the cheese (48) is first immersed in liposome-chitosan solution (66) and then immersed in alginate solution (68).

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