Sweetness enhancing method

Abstract

The invention relates to a sweetness enhancing method that enables UHT (Ultra High Heat Treatment) milk and dairy products (flavoured milks, sweet yoghurts, milk puddings) to achieve maximum sweetness level with minimum saccharose use.

Description

[0001] DESCRIPTION

[0002] SWEETNESS ENHANCING METHOD

[0003] TECHNICAL FIELD

[0004] The invention relates to a sweetness enhancing method that enables UHT (Ultra High Heat Treatment) milk and dairy products (flavoured milks, sweet yoghurts, milk puddings) to achieve maximum sweetness level with minimum saccharose use.

[0005] PRIOR ART

[0006] Lactose is a natural component of milk, which gives milk its sweet taste. Lactose is digested in the human body by the lactase enzyme. In people with lactose intolerance, lactose cannot be digested and digestive problems occur due to lactase enzyme deficiency or reduced activity. In order to prevent this situation, in the present art, the lactose in the milk is broken down by lactase and then the milk and dairy products are delivered to the user.

[0007] Saccharose, more commonly known as table sugar, is a type of sugar found naturally in fruits, vegetables, and especially sugar cane and sugar beets. The saccharose mentioned has a sweet taste and is generally used as a sweetener. Saccharose is widely used especially in flavored milks, sweet yogurts and some milk puddings.

[0008] The use of saccharose is important in flavored milks, sweet yogurts and milk puddings because the sweetness level of a flavored milk must be higher than the sweetness level of a normal milk. Saccharose is used to provide the specified sweetness level. Invertase enzyme is used to break down the saccharose and increase the sweetness level.

[0009] In the present art, the use of saccharose needs to be increased to enhance the sweetness level. However, saccharose is a table sugar and a sweetener with high caloric value. In this case, excessive use leads to negative effects on human health. In addition, increasing the use of saccharose to enhance the sweetness level brings financial losses. In addition, in the present art, saccharose and lactose are broken down separately and then combined to control the sweetness level. This makes it difficult to control the sweetness level.

[0010] Considering the above-mentioned negative situations, there is a need for a sweetness enhancing method that allows UHT (Ultra High Heat Treatment) milk and dairy products (flavored milks, sweet yoghurts, milk puddings) to achieve maximum sweetness level with minimum saccharose use.

[0011] As a result, all the problems mentioned above have made it necessary to make an innovation in the relevant field.

[0012] OBJECT OF THE INVENTION

[0013] The present invention is presented with the aim of eliminating the above-mentioned problems and making a technical innovation in the relevant field.

[0014] The object of the invention is to ensure maximum sweetness with minimum saccharose use in UHT (Ultra High Heat Treatment) milk and dairy products (flavored milks, sweet yoghurts, milk puddings).

[0015] The object of the invention is to enable precise control of the sweetness level of UHT (Ultra High Heat Treatment) milk and dairy products (flavoured milks, sweet yoghurts, milk puddings).

[0016] BRIEF DESCRIPTION OF THE INVENTION

[0017] In order to achieve all the objects mentioned above and which will emerge from the detailed description below, the present invention is a method of enhancing sweetness.

[0018] The invention relates to a sweetness enhancing method that allows UHT (Ultra High Heat Treatment) milk and dairy products (flavored milks, sweet yogurts, milk puddings) to achieve maximum sweetness level with minimum saccharose use characterized by a) obtaining a mixture by adding saccharose into milk, b) sending the resulting mixture to the packaging unit for packaging, c) simultaneous dosing of invertase and lactase enzymes into the mixture during packaging, d) after the mentioned dosing and packaging process is completed, keeping the package between 3 and 21 to ensure the inversion of the dosed enzymes.

[0019] A preferred embodiment of the invention is to carry out the dosing process mentioned in method step c between 4 and 45 degrees.

[0020] A preferred embodiment of the invention is that the dosing process mentioned in method step c contains 0.01 -0.03% of lactase enzyme by weight and 0.07-0.09% of invertase enzyme by weight.

[0021] A preferred embodiment of the invention is that the packaging content in the waiting process mentioned in method step d is 99.9% mixture and 0.1 % enzyme.

[0022] DETAILED DESCRIPTION OF THE INVENTION

[0023] In this detailed description, the sweetness enhancing method which is the subject of the invention is described with examples which will not form any limiting effect only for a better understanding of the subject.

[0024] The invention relates to a sweetness enhancing method that enables UHT (Ultra High Heat Treatment) milk and dairy products (flavoured milks, sweet yoghurts, milk puddings) to achieve maximum sweetness level with minimum saccharose use.

[0025] In order to obtain UHT (Ultra High Heat Treatment) milk and dairy products (flavored milk, sweet yogurts, milk puddings), a mixture is obtained by adding saccharose to the milk. The resulting mixture is sent to the packaging unit for packaging.

[0026] During packaging, invertase and lactase enzymes are simultaneously dosed into the mixture at a temperature between 4 and 45 degrees. In this way, optimum working conditions of the enzymes are provided and the dosing rate is controlled, ensuring that the sweetness level of the mixture is at a specified value.

[0027] The mentioned dosing process takes place during packaging. In this way, the dosed enzymes are ensured to work while the packages are stored. In the mentioned dosing process, there is 0.01 -0.03% of lactase enzyme by weight and 0.07-0.09% of invertase enzyme by weight. In this case, the package contains 0.1 % lactase and invertase enzyme, 99.9% mixture. As seen above, low amounts of enzyme dosing are used in the mentioned mixture during packaging, thanks to enzyme dosing. Thus, cost advantage is provided.

[0028] After the mentioned dosing process is completed, the mixture containing invertase and lactase enzymes is packaged. Then, the mentioned package is kept between 3 and 21 to ensure the inversion process of lactose and saccharose.

[0029] As seen above, low amounts of enzyme dosage are used in the mentioned mixture during packaging thanks to enzyme dosage. Thus, enzyme usage is minimized and cost advantage is provided.

[0030] In the present art, invertase and lactase enzymes are dosed at high rates and in a short time during the formation of the mixture. However, in the invention, the said dosage process is applied during the packaging of the mixture. In this way, the minimum amount of enzyme is allowed to react with the mixture for the maximum time. Thus, the sweetness of the mixture is increased without the need to add saccharose.

[0031] The scope of protection of the invention is specified in the appended claims and cannot be limited to what is explained in this detailed description for the purpose of example. Because it is clear that a person skilled in the art can come up with similar structures in the light of what is described above without deviating from the main theme of the invention.

Claims

CLAIMS1. The invention relates to a sweetness enhancing method that enables UHT (Ultra High Heat Treatment) milk and dairy products (flavoured milks, sweet yoghurts, milk puddings) to achieve maximum sweetness level with minimum saccharose use, characterized by comprising: a) Obtaining a mixture by adding saccharose into milk, b) Sending the resulting mixture to the packaging unit for packaging, c) Simultaneous dosing of invertase and lactase enzymes into the mixture during packaging, d) After the mentioned dosing and packaging process is completed, keeping the packaging between 3 and 21 to ensure the inversion of the dosed enzymes.

2. A sweetness enhancing method according to claim 1 , wherein; the dosing process mentioned in method step c is carried out between 4 and 45 degrees.

3. A sweetness enhancing method according to claim 1 , wherein; the dosing process mentioned in method step c contains 0.01-0.03% of lactase enzyme and 0.07-0.09% of invertase enzyme by weight.

4. A sweetness enhancing method according to claim 3, wherein; the packaging content in the waiting process mentioned in method step d is 99.9% mixture and 0.1 % enzyme.