U.S. patent application number 11/176634 was filed with the patent office on 2006-01-12 for food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products.
This patent application is currently assigned to Leprino Foods. Invention is credited to Richard K. Merrill, Mayank Singh.
Application Number | 20060008555 11/176634 |
Document ID | / |
Family ID | 35541670 |
Filed Date | 2006-01-12 |
United States Patent
Application |
20060008555 |
Kind Code |
A1 |
Merrill; Richard K. ; et
al. |
January 12, 2006 |
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.
Inventors: |
Merrill; Richard K.;
(Highlands Ranch, CO) ; Singh; Mayank; (Aurora,
CO) |
Correspondence
Address: |
TOWNSEND AND TOWNSEND AND CREW, LLP
TWO EMBARCADERO CENTER
EIGHTH FLOOR
SAN FRANCISCO
CA
94111-3834
US
|
Assignee: |
Leprino Foods
Denver
CO
80211-2200
|
Family ID: |
35541670 |
Appl. No.: |
11/176634 |
Filed: |
July 6, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60586193 |
Jul 7, 2004 |
|
|
|
Current U.S.
Class: |
426/34 |
Current CPC
Class: |
C12Y 111/01006 20130101;
A23L 29/06 20160801; A23C 19/054 20130101; A23C 21/02 20130101;
A23C 19/06 20130101; A23C 9/1213 20130101 |
Class at
Publication: |
426/034 |
International
Class: |
A23C 9/12 20060101
A23C009/12 |
Claims
1. A method of making an aldobionate product, the method
comprising: providing a milk product comprising a reducing sugar;
maintaining a pH of the milk product at about 5.5 or more by adding
a buffer compound to the milk product; and adding an oxidoreductase
enzyme to the milk product, wherein at least a portion of the
reducing sugar is oxidized into the aldobionate product.
2. The method of claim 1, wherein the aldobionate product comprises
aldobionic acid or an aldobionate salt.
3. The method of claim 1, wherein the aldobionate salt is selected
from the group consisting of a sodium aldobionate, a calcium
aldobionate, an ammonium lactobionate, a magnesium aldobionate, and
a potassium aldobionate.
4. The method of claim 1, wherein the aldobionate product is
selected from the group consisting of a lactobionate whey and a
lactobionate nonfat milk.
5. The method of claim 1, wherein the milk product is selected from
the group consisting of whole milk, skim milk, cheese, whey, whey
retentate, milk retentate, permeate, lactose, and delactose
permeate.
6. The method of claim 1, wherein the buffer compound comprises
calcium hydroxide, calcium carbonate, ammonium carbonate, sodium
carbonate, potassium hydroxide, magnesium carbonate, magnesium
hydroxide, ammonium hydroxide, or sodium hydroxide.
7. The method of claim 1, wherein the oxidoreductase enzyme is
selected from the group consisting of hexose oxidase, glucose
oxidase, galactose oxidase, pyranose oxidase, and lactose
oxidase.
8. The method of claim 1, wherein the method further comprises
introducing oxygen into the milk product.
9. The method of claim 8, wherein the oxygen is supplied from
compressed air.
10. The method of claim 8, wherein at least a portion of the oxygen
is supplied by the reaction of hydrogen peroxide and catalase
enzyme.
11. The method of claim 1, wherein the composition further
comprises a peroxide conversion enzyme to convert hydrogen peroxide
generated by the oxidoreductase enzyme into oxygen and water.
12. The method of claim 11, wherein the peroxide conversion enzyme
comprises a catalase enzyme.
13. The method of claim 1, wherein the aldobionate product is dried
to form a solid.
14. The method of claim 13, wherein the drying of the aldobionate
product comprises spraying an aqueous solution of the product into
a heated area, wherein at least a portion of the water evaporates
from the spray and leaves behind the solid as a powder.
15. The method of claim 13, wherein the drying of the aldobionate
product comprises crystallizing the compound to form a cake, and
evaporating at least a portion of the water in the cake.
16. The method of claim 13, wherein the solid comprises a non-fat
dry milk.
17. The method of claim 16, wherein the aldobionate product
comprises a lactobionate compound.
18. A method of making an aldobionate product, the method
comprising: providing a milk product comprising a reducing sugar;
mixing oxygen into the milk product; and adding an oxidoreductase
enzyme to the milk product, wherein at least a portion of the
reducing sugar is oxidized into the aldobionate product.
19. The method of claim 18, wherein the method further comprises
maintaining a pH of the milk product at about 5.5 or more by adding
a buffer compound to the milk product.
20. A method of making a milk product concentrate comprising at
least one non-reducing sugar, the method comprising: providing a
milk product comprising a reducing sugar; filtering the milk
product to produce a retentate comprising the milk product
concentrate; mixing oxygen into the retentate; and adding an
oxidoreductase enzyme to the retentate to oxidize at least a
portion of the reducing sugar to the non-reducing sugar.
21. The method of claim 20, wherein the milk product comprises whey
or skim milk.
22. The method of claim 20, wherein the milk product concentrate
comprises a lactobionate whey protein concentrate or a lactobionate
milk protein concentrate.
23. The method of claim 20, wherein the mixing of the oxygen into
the retentate comprises injecting the oxygen into the
retentate.
24. The method of claim 20, wherein the method comprises
maintaining a pH of the retentate at about 5.5 or more by adding a
buffer compound to the retentate.
25. The method of claim 20, wherein the milk product concentrate is
used in a coating for a foodstuff.
26. A method of making a milk product concentrate comprising at
least one non-reducing sugar, the method comprising: providing a
milk product comprising a reducing sugar; filtering the milk
product to produce a retentate comprising the milk product
concentrate; maintaining a pH of the retentate at about 5.5 or more
by adding a buffer compound to the retentate; and adding an
oxidoreductase enzyme to the retentate to oxidize at least a
portion of the reducing sugar to the non-reducing sugar.
27. The method of claim 26, wherein the method comprises mixing
oxygen into the retentate.
28. A method of making an aldobionate product, the method
comprising: separating a milk product into a permeate and
retentate; mixing oxygen into the permeate; oxidizing at least a
portion of reducing sugar in the permeate to the aldobionate
product by adding oxidoreductase enzymes to the permeate; and
drying the permeate to form a powdered composition comprising the
aldobionate product.
29. The method of claim 28, wherein the powdered composition also
comprises one or more minerals.
30. The method of claim 28, wherein the retentate is a milk product
concentrate.
31. The method of claim 28, wherein the reducing sugar is lactose
and the aldobionate product is lactobionic acid.
32. The method of claim 28, wherein the aldobionate product
comprises one or more salts of lactobionic acid selected from the
group consisting of a sodium aldobionate, a calcium aldobionate, an
ammonium aldobionate, a magnesium aldobionate, and a potassium
aldobionate.
33. The method of claim 28, wherein the method comprises adding a
buffer compound to the permeate to maintain a pH of the permeate at
about 5.5 or more.
34. A method of making an aldobionate product, the method
comprising: separating a milk product into a permeate and
retentate; adding a buffer compound to the permeate to maintain a
pH of the permeate at about 5.5 or more; oxidizing at least a
portion of reducing sugar in the permeate to the aldobionate
product by adding oxidoreductase enzymes to the permeate; and
drying the permeate to form a powdered composition comprising the
aldobionate product.
35. The method of claim 34, wherein the method comprises mixing
oxygen into the permeate.
36. A process of making an aldobionate product, the process
comprising: crystallizing at least a portion of a reducing sugar in
a milk product to form a mixture of crystallized reducing sugar and
a delactose permeate; adding an oxidoreductase enzyme to the
crystallized reducing sugar to convert at least a portion of the
crystallized sugar to the aldobionate product; and drying the
aldobionate product to form a powder.
37. The process of claim 36, wherein the milk product comprises a
permeate formed by separating skim milk into the permeate and a
retentate.
38. The process of claim 36, wherein the milk product comprises a
permeate formed by separating whey into the permeate and a
retentate.
39. The process of claim 36, wherein the process comprises mixing
oxygen into the crystallized reducing sugar.
40. The process of claim 36, wherein the process comprises
providing a buffer compound to maintain a pH of the crystallized
reducing sugar at about 5.5 or more.
41. The method of claim 36, wherein the delactose permeate
comprises residual reducing sugar, and the oxidoreductase enzyme is
added to the delactose permeate to convert at least a portion of
the residual reducing sugar to the aldobionate product.
42. The process of claim 36, wherein the drying of the aldobionate
product comprises spraying the aldobionate product into a heated
area, wherein moisture is evaporated from the product and the dry
powder is formed.
43. The process of claim 36, wherein the aldobionate product powder
is added to a non-food product selected from the group consisting
of cosmetics, detergents, and organ transplant preservation
compounds.
44. The process of claim 36, wherein the reducing sugar is lactose
and the aldobionate product is lactobionic acid.
45. A process of making an aldobionate product, the process
comprising: crystallizing at least a portion of a reducing sugar in
a milk product to form a mixture of crystallized reducing sugar and
a delactose permeate comprising residual reducing sugar; adding an
oxidoreductase enzyme to the delactose permeate to convert at least
a portion of the residual reducing sugar to the aldobionate
product; and drying the aldobionate product to form a powder.
46. The process of claim 45, wherein the process comprises mixing
oxygen into the delactose permeate.
47. The process of claim 45, wherein the process comprises
providing a buffer compound to maintain a pH of the delactose
permeate at about 5.5 or more.
48. The process of claim 45, wherein the milk product comprises a
permeate formed by separating skim milk into the permeate and a
retentate.
49. The process of claim 45, wherein the milk product comprises a
permeate formed by separating whey into the permeate and a
retentate.
50. A method of making cheese comprising: converting raw milk into
a mixture of curds and whey, separating the curds from the whey,
wherein the curds are used to make the cheese; mixing oxygen into
the whey while adding an oxidoreductase enzyme to the whey to
oxidize a reducing sugar to an aldobionate product; and adding the
aldobionate product to the cheese.
51. The method of claim 50, wherein the method comprises
maintaining a pH of the whey at about 5.5 or more by adding a
buffer compound to the whey.
52. The method of claim 51, wherein the buffer compound comprises
calcium hydroxide, calcium carbonate, ammonium carbonate, sodium
carbonate, potassium hydroxide, magnesium carbonate, magnesium
hydroxide, ammonium hydroxide, or sodium hydroxide.
53. The method of claim 50, wherein the aldobionate product
comprises at least one non-reducing sugar.
54. The method of claim 53, wherein at least one non-reducing sugar
comprises lactolactone.
55. The method of claim 50, wherein the method comprises adding a
peroxide conversion enzyme to convert hydrogen peroxide generated
by the oxidoreductase enzyme into oxygen and water.
56. The method of claim 55, wherein the peroxide conversion enzyme
comprises a catalase enzyme.
57. The method of claim 50, wherein an amount of oxidoreductase
enzyme provided is about 0.1 gram to about 20 grams, by weight, per
kilogram of the reducing sugar.
58. A method of making nonfat milk comprising a lactobionate
product, the method comprising: separating raw milk into a fat
portion and skim milk; mixing oxygen into the skim milk; and adding
an oxidoreductase enzyme to the skim milk to oxidize lactose to the
lactobionate product.
59. The method of claim 58, wherein the fat portion of the raw milk
is converted into cream.
60. The method of claim 58, wherein the method comprises
maintaining a pH of the skim milk at about 5.5 or more by adding a
buffer compound to the skim milk.
61. A process of making a cheese, the process comprising: mixing
oxygen and an oxidoreductase enzyme with a milk product to form a
mixture comprising an aldobionate product; combining the mixture
with a cheese precursor to make an admixture; and processing the
admixture to form the cheese.
62. The process of claim 61, wherein the milk product is selected
from the group consisting of whole milk, skim milk, cheese, whey,
whey retentate, milk retentate, permeate, lactose, and delactose
permeate.
63. The process of claim 61, wherein the process comprises
maintaining a pH of the permeate at about 5.5 or more by adding a
buffer compound to the milk product.
64. A method of cooking a foodstuff in fat or oil that reduces
absorption of the fat or oil by the foodstuff, the method
comprising: (a) providing a foodstuff coated with a whey
composition comprising a whey protein and an aldobionate product,
wherein 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 to
reduce browning of the foodstuff.
65. The method of claim 64, wherein the foodstuff comprises
cheese.
66. A foodstuff composition comprising an oxidoreductase enzyme and
a catalase enzyme, wherein the enzymes create a sugar oxidization
cycle where the oxidoreductase enzyme oxidizes a reducing sugar to
a lactone, and a hydrogen peroxide that is converted by the
catalase into oxygen (O.sub.2) and water, wherein the oxygen
generated by the catalase is used to further the reaction catalyzed
by the oxidoreductase to remove the reducing sugar from the
foodstuff composition, and wherein the sugar oxidization cycle
continues until all the reducing sugar in the foodstuff has been
converted into the aldobionic acid.
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. Provisional Patent App. No.
60/568,017, filed May 3, 2004, entitled "METHODS OF MAKING SOFT OR
FIRM/SEMI-HARD RIPENED OR UNRIPENED CHEESES", having Attorney
Docket No. 040179-00060US. [0006] 4. U.S. patent application Ser.
No. 11/121,537, filed May 3, 2005, entitled "Cheese and Methods of
Making Such Cheese," having attorney docket number 040179-000210US.
[0007] 5. U.S. patent application Ser. No. 11/122,283, filed May 3,
2005, entitled "Blended Cheeses and Method for Making Such
Cheeses," having attorney docket number 040179-000510US [0008] 6.
U.S. patent application Ser. No. 11/121,398, filed May 3, 2005,
entitled "Methods for Making Soft or Firm/Semi-Hard Ripened and
Unripened Cheese and Cheeses Prepared by Such Methods," having
attorney docket number 040179-000610US. [0009] 7. U.S. patent
application Ser. No. 10/977,540, filed Oct. 29, 2004, entitled
"Coated Food Products and Methods of Producing Coated Food Products
with Reduced Permeability to Fat and Oil," having attorney docket
number 040179-00011US.
BACKGROUND
[0010] Reducing carbohydrates are present in a wide variety of
foods, including fruits, breads, and dairy products (e.g., milk and
cheese), among many other kinds of food. These reducing
carbohydrates include reducing sugars, such as glucose, galactose,
lactose, and other saccharides having an unsubstituted anomeric
center, that add flavor and metabolizable energy to the food.
However, reducing sugars in food ingredients also present
challenges in the preparation of cooked (e.g., baked) foods.
[0011] The heating of reducing sugars often leads to non-oxidative,
non-enzymatic browning of the food through processes such as
carmelization (i.e., the direct heating of carbohydrates in the
presence of acids or salts), and Maillard browning (i.e., the
interaction of amino group containing compounds such as proteins
with the reducing sugar and water). 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.
[0012] 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.
[0013] Undesirable Maillard browning may be controlled by changing
the water content in the starting ingredients of the food, where
less water generally reduces the degree of browning. For liquid
ingredients, Maillard browning may be reduced by lowering the pH
(i.e., increasing the acidity) of the ingredient. The browning may
also be reduced by lowering the cooking temperature of the food.
Finally, food additives such as sulfur dioxide or sulfites may be
added prior to or during cooking to inhibit Maillard browning.
[0014] 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. Thus, there remains a need for new
approaches for controlling Maillard browning that do not add
unnatural chemical additives to the food, or adversely affect the
taste and quality of the food.
BRIEF SUMMARY
[0015] Compositions for use in the preparation of cheese are
described. The compositions may include a cheese ingredient and an
oxidoreductase enzyme.
[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.
[0017] Cooked foodstuffs made by a process that includes the steps
of forming an uncooked mixture by combining one or more food
ingredients that comprise a reducing sugar with an oxidoreductase
enzyme and heating the uncooked mixture to make the cooked
foodstuff are also described. The oxidoreductase enzyme oxidizes at
least a portion of the reducing sugar.
[0018] Methods of making an aldobionic acid are also described. The
methods include the steps of obtaining a whey fraction from a
mixture of curds and whey; separating the whey fraction into a whey
permeate and a retentate; oxidizing reducing sugar in the whey
permeate by the addition of an oxidoreductase enzyme to the whey
permeate; and oxidizing the reducing sugar to form the aldobionic
acid.
[0019] Methods of treating the whey protein retentate with
oxidoreductase enzymes are also described. The methods include
adding oxidoreductase enzymes to whey protein retentate that is
separated from the liquid whey permeate. The enzymes catalyze the
oxidation of reducing sugars in the retentate to lactones and
hydrogen peroxide, which can act as a peroxide preservative in the
whey protein. The oxidoreductase treated whey protein retentate may
be used to make coatings in foodstuffs.
[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.
[0021] Anti-caking compositions that include an anti-caking agent;
and an oxidoreductase enzyme are also described.
[0022] Foodstuff compositions are also described that include an
oxidoreductase enzyme and a catalase enzyme, where the enzymes
create a sugar oxidization cycle where the oxidoreductase enzyme
oxidizes a reducing sugar to a lactone, and a hydrogen peroxide
that is converted by the catalase into oxygen (O.sub.2) and water,
where the oxygen generated by the catalase is used to further the
reaction catalyzed by the oxidoreductase to remove the reducing
sugar from the foodstuff composition.
[0023] Embodiments also include methods of making an aldobionate
product, where the method include the steps of providing a milk
product comprising a reducing sugar, 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.
[0024] Embodiments of the invention further include methods of
making an aldobionate product that include the steps of providing a
milk product comprising a reducing sugar, and mixing oxygen into
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.
[0025] Embodiments of the invention still further include methods
of making a milk product concentrate having at least one
non-reducing sugar. The methods include the steps of providing a
milk product comprising a reducing sugar, and filtering the milk
product to produce a retentate comprising the milk product
concentrate. The methods may also include mixing oxygen into the
retentate, and adding an oxidoreductase enzyme to the retentate to
oxidize at least a portion of the reducing sugar to the
non-reducing sugar.
[0026] Embodiments of the invention also include methods of making
a milk product concentrate comprising at least one non-reducing
sugar, where the methods include providing a milk product
comprising a reducing sugar, filtering the milk product to produce
a retentate comprising the milk product concentrate. The methods
also include maintaining a pH of the retentate at about 5.5 or more
by adding a buffer compound to the retentate, and adding an
oxidoreductase enzyme to the retentate to oxidize at least a
portion of the reducing sugar to the non-reducing sugar.
[0027] Embodiments of the invention also further include methods of
making an aldobionate product, where the methods include separating
a milk product into a permeate and retentate, mixing oxygen into
the permeate, and oxidizing at least a portion of reducing sugar in
the permeate to the aldobionate product by adding oxidoreductase
enzymes to the permeate. The methods may also include drying the
permeate to form a powdered composition that includes the
aldobionate product.
[0028] Embodiments of the invention still also include methods of
making an aldobionate product, where the methods include separating
a milk product into a permeate and retentate, adding a buffer
compound to the permeate to maintain a pH of the permeate at about
5.5 or more, and oxidizing at least a portion of reducing sugar in
the permeate to the aldobionate product by adding oxidoreductase
enzymes to the permeate. The methods may also include drying the
permeate to form a powdered composition that includes the
aldobionate product.
[0029] Embodiments of the invention also include processes of
making an aldobionate product, where the processes include
crystallizing at least a portion of a reducing sugar in a milk
product to form a mixture of crystallized reducing sugar and a
delactose permeate, and adding an oxidoreductase enzyme to the
crystallized reducing sugar to convert at least a portion of the
crystallized sugar to the aldobionate product. The processes may
also include drying the aldobionate product to form a powder.
[0030] Embodiments of the invention further include processes of
making an aldobionate product, where the processes include
crystallizing at least a portion of a reducing sugar in a milk
product to form a mixture of crystallized reducing sugar and a
delactose permeate comprising residual reducing sugar, and adding
an oxidoreductase enzyme to the delactose permeate to convert at
least a portion of the residual reducing sugar to the aldobionate
product. The processes further include drying the aldobionate
product to form a powder.
[0031] Embodiments of the invention also include methods of making
cheese, where the methods include converting raw milk into a
mixture of curds and whey, and separating the curds from the whey,
wherein the curds are used to make the cheese. The methods also
include mixing oxygen into the whey while adding an oxidoreductase
enzyme to the whey to oxidize a reducing sugar to an aldobionate
product, and adding the aldobionate product to the cheese.
[0032] Embodiments of the invention still further include methods
of making nonfat milk that includes a lactobionate product. The
methods include separating raw milk into a fat portion and skim
milk, mixing oxygen into the skim milk, and adding an
oxidoreductase enzyme to the skim milk to oxidize lactose to the
lactobionate product.
[0033] Embodiments of the invention additionally include processes
of making a cheese. The processes include mixing oxygen and an
oxidoreductase enzyme with a milk product to form a mixture
comprising an aldobionate product. The mixture is combined with a
cheese precursor to make an admixture, and the admixture is
processed to form the cheese.
[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.
[0035] Embodiments of the invention still additionally include
foodstuff compositions. The compositions may include an
oxidoreductase enzyme and a catalase enzyme, where the enzymes
create a sugar oxidization cycle where the oxidoreductase enzyme
oxidizes a reducing sugar to a lactone, and a hydrogen peroxide
that is converted by the catalase into oxygen (O.sub.2) and water.
The oxygen generated by the catalase may be used to further the
reaction catalyzed by the oxidoreductase to remove the reducing
sugar from the foodstuff composition, and the sugar oxidization
cycle may continue until all the reducing sugar in the foodstuff
has been converted into the aldobionic acid.
[0036] Additional features and advantages are set forth in part in
the description that follows, and in part will become apparent to
those skilled in the art upon examination of the specification or
may be learned by the practice. The features and advantages may be
realized and attained by means of the instrumentalities,
combinations, and methods described in the specification.
BRIEF DESCRIPTION OF THE DRAWINGS
[0037] FIG. 1 is a flowchart illustrating an embodiment of a method
100 of producing aldobionate products from a milk product that
contains reducing sugars;
[0038] FIG. 2 is a flowchart illustrating another embodiment of a
method 200 of making aldobionate products;
[0039] FIG. 3 shows another embodiment of a method 300 of making
aldobionate products;
[0040] FIG. 4 shows embodiments of a cheesemaking processes 400 are
that incorporate methods of converting reducing sugars to
aldobionate products at multiple stages; and
[0041] FIG. 5 shows embodiments of processes for making dairy
products 500 that incorporate methods of converting reducing sugars
to aldobionate products at multiple stages.
DETAILED DESCRIPTION
I. Definitions
[0042] The terms used herein have the meaning commonly understood
by a person of skill in the art, as exemplified by the following
definitions that are provided for some of the most commonly used
terms in the application. For a definition of terms concerning whey
and related products, see also, 21 CFR .sctn. 184.1979, .sctn.
184.1979(a), .sctn. 184.1979(b), and .sctn. 184.1979(c) from the
Apr. 1, 2000 edition, which sections are incorporated herein by
reference in their entirety for all purposes.
[0043] The term "milk product" refers to products that include
whole milk, skim milk, cheese, whey, whey retentate, milk
retentate, permeate, lactose, and delactose permeate, among other
products.
[0044] The term "aldobionate product" refers to aldobionic acids
and an aldobionate salts. These may include, for example,
aldobionate salts such as sodium aldobionate, a calcium
aldobionate, an ammonium lactobionate, a magnesium aldobionate, and
a potassium aldobionate. Aldobionate products may also include
lactobionate whey and a lactobionate nonfat milk.
[0045] The term "lactose" refers to the primary carbohydrate of the
milk of most mammals is lactose
(4-O-b-D-galactopyranosyl-D-glucopyranose), commonly called milk
sugar.
[0046] The term "delactose permeate" generally refers to the
by-product of lactose production obtained by removing a substantial
portion of reducing sugars leaving delactose permeate containing
reducing sugars, minerals, a minor amount of protein, and other
components.
[0047] The term "reducing sugars" refer to sugars which contain a
ketone or aldehyde group allowing the sugar to act as a reducing
agent. Examples of reducing sugars include D-glucose, D-galactose,
maltose, cellobiose, lactose, D-mannose, D-fructose, and D-xylose,
among other reducing sugars. "Non-reducing sugars" refer to sugars
having their anomeric carbons part of an acetal (not hemi-acetal)
functional group. Sucrose is an example of a non-reducing
sugar.
[0048] The term "oxidoreductase enzyme" refers to enzymes that
catalyze the reaction between a reducing sugar and oxygen (O.sub.2)
to form a lactone and hydrogen peroxide. In aqueous environments,
the lactones may hydrolyze over time to their corresponding
aldobionic acids. Examples of oxidoreductase enzymes include hexose
oxidase (i.e., Dhexose:oxygen 1-oxidoreductase), glucose oxidase,
galactose oxidase, pyranose oxidase, and lactose oxidase, among
others. The enzyme may be made by fermenting yeast strains that
have been modified to include the oxidoreductase encoding gene. For
example, hexose oxidase may be produced by fermentation of a
selected strain of the yeast Hansenula polymorpha modified with the
hexose oxidase encoding gene isolated from the algae Chondrus
crispus.
[0049] The term "reducing sugar" refers to sugars (e.g., mono- and
oligosaccharides) having an unsubstituted anomeric center. Examples
of reducing sugars include D-glucose, D-galactose, maltose,
cellobiose, lactose, D-mannose, D-fructose, and D-xylose, among
other reducing sugars.
[0050] The term "catalase enzyme" refers to enzymes that catalyze
the conversion of hydrogen peroxide to oxygen and water.
[0051] The term "effective amount" when used with reference to the
oxidoreductase refers generally to an amount that is sufficient to
prevent undesired browning of a ingredient or product (e.g., a food
product or foodstuff such as cheese or a cheese-containing
foodstuff). The term thus refers to an amount of oxidoreductase
enzyme sufficient to convert reducing sugar in the cheese to a
sufficiently low concentration such that there is negligible
reaction between the remaining reducing sugar and protein in the
cheese. Typically, this means that there is sufficient enzyme to
lower the reducing sugar concentration to less than about 0.01 wt.
%. In other instances, the reducing sugar concentration is lowered
to substantially undetectable levels or is free of reducing sugar.
An effective amount also refers to an amount sufficient to prevent
cheese from developing a burnt appearance (e.g., whereby the melted
cheese no longer has a brown appearance but becomes darker, or even
black). Typically, an effective amount of oxidoreductase enzyme is
about 0.025 to about 0.15 units per gram of food (e.g.,
cheese).
[0052] The term "cheese" as used herein refers broadly to all types
of cheeses including, for example, cheeses as defined under the
CODEX general Standard for Cheese and as defined under various
state and national regulatory bodies. Exemplary classes of cheeses
include, but are not limited to, firm/semi-hard cheeses, soft
cheeses, analog cheeses, blended cheeses, and pasta filata cheeses,
among other types of cheeses.
[0053] The term "firm/semi-hard cheese" includes cheeses having a
percentage moisture on a fat-free basis (MFFB) of between 54% and
69%. Examples of firm/semi-hard cheeses include Colby, Havarti,
Monterey Jack, Gorgonzola, Gouda, Cheshire, and Munster,
low-moisture Mozzarella, and part-skim Mozzarella, among
others.
[0054] The term "soft cheese" includes cheeses having a MFFB of
greater than 67%. Examples of soft cheeses include standard
Mozzarella, among others.
[0055] The term "analog cheese" includes cheeses in which the milk
fat and/or a protein source is substituted with a source that is
not native to milk.
[0056] The term "blended cheese" includes cheeses made from blends
of soft or firm/semi-hard cheese with analog cheese. Conventional
methods of preparing blended cheeses include blending raw
ingredients for an analog cheese with a soft or firm/semi-hard
cheese curd, or reworking a soft or firm/semi-hard cheese.
[0057] The term "pasta filata cheese" includes soft or
firm/semi-hard cheeses made by a process in which a cheese curd is
heated and kneaded to improve the stretchability or stringiness of
the final cheese. This process is sometimes referred to as the
pasta filata process of manufacturing a cheese. Examples of pasta
filata cheeses include mozzarella, provolone, Mexican style,
scamorze, and pizza cheese.
[0058] The term "cheese precursor" as used herein refers broadly to
any ingredient that is used to prepare a cheese curd, mixtures of
such ingredients and subsequent processed forms of the cheese curd
into a cheese. Examples of cheese precursors that are ingredients
include, but are not limited to, unpasteurized milk (sometimes
referred to in the industry as "raw milk"), the growth medium and
bacteria used in the cheese making process (sometimes referred to
in the industry as "starter"), and cream. Mixtures of such
ingredients are also included. One specific example of such
mixtures is "vat liquid", which is a term used to refer to a
combination of pasteurized milk, starter and cream. The term also
includes coagulum, cheese curd, and processed cheese curd (e.g.,
curd that has been heated and/or stretched to form a homogeneous
mass of soft or firm/semi-hard cheese), but does not include the
final cheese product.
[0059] The term "curd precursor" refers to an ingredient, mixture
or composition used in the manufacture of cheese curd that exists
or is formed prior to formation of the cheese curd. The term thus
includes, for example, raw milk, starter, cream, cheese vat and
coagulum.
[0060] The terms "protein" and "polypeptide" are used
interchangeably herein. The terms broadly refer to polymers of
amino acids, optionally including amino acid analogues, as well as
salts of such polymers.
[0061] "Whey" generally refers to the liquid substance that is
obtained by separating the coagulum from milk, cream, or skim milk
in cheesemaking. The two major protein components in whey are
.alpha.-lactalbumin and .beta.-lactoglobulin. Other major
components are lactose and various minerals. "Acid whey" generally
refers to whey obtained from a process in which a significant
amount of the lactose has been converted to lactic acid, or from
the curd formation by direct acidification of milk. "Sweet whey"
generally refers to whey obtained from a procedure in which there
is insignificant conversion of lactose to lactic acid.
"Concentrated whey" is the liquid substance obtained by the partial
removal of water from whey, while leaving all other constituents in
the same relative proportion. "Dry or dried whey" generally refers
to the dry substance obtained by removal of water from whey, while
leaving all other constituents in the same relative proportion as
in whey.
[0062] A "whey protein concentrate" generally refers to a dry
substance obtained by remove of water, lactose, and minerals from
whey, in which the protein is concentrated to about 35% to about
90% wt.
[0063] The term "thermally coagulating protein" as used herein
refers to proteins that coagulate to form a film or gel once heated
to a sufficiently high temperature such that the proteins
denature.
[0064] "Reduced lactose whey" refers to the substance obtained by
the removal of lactose from whey. The protein content is 16-24% by
weight.
[0065] "Reduced minerals whey" generally refers to the substance
obtained by the removal of the minerals from whey, such that the
resulting product contains less than 7 percent ash. The protein
concentration is 10-24% by weight.
[0066] "High gel whey" is whey to which calcium has been added in a
sufficient amount to promote coagulation of whey protein to form a
film or gel.
[0067] "Hydrolyzed whey" is whey in which the protein present in
the whey has been at least partially hydrolyzed using enzymes.
[0068] A "coat" or a "coating" generally refers to one or more
layers of composition (e.g., a whey composition) that is applied to
an exterior surface of a foodstuff. A coating typically does not
extend into the whole foodstuff, but instead resides relatively
close to the surface of the foodstuff. This, however, is not
required; in some instances, the coating can extend throughout the
foodstuff. A coating may be applied to a limited portion of the
foodstuff (e.g., one side), but can also be applied such that the
entire exterior surface of the foodstuff is coated (e.g., when the
foodstuff is submerged into the coating composition).
[0069] The terms "food", "foodstuff", "food product" and other
related terms as used herein refer to essentially any type of food
item that is compatible with the coating and heating processes of
the disclosed methods. Suitable foods include, but are not limited
to, cereal-based products, cheese, poultry, beef, pork, seafood,
potatoes (e.g., potato chips, French fries, hash browns, potato
strings, etc.), vegetables (e.g., zucchini, peppers (e.g.,
jalapenos), cauliflower, etc.), mushrooms, fruit, candy and nuts.
Diverse types of cereal-based products can be utilized. Exemplary
food products of this type include pizza dough, burritos,
dough-enrobed sandwiches, hand-held foods, bread dough, bagel
dough, scones, cereals, pastries, and grain-based snack foods
(e.g., crackers and pretzels). Hand-held foods include, for
example, burritos, sandwiches (including pocket sandwiches) and
pitas.
[0070] "Fat" is a water-insoluble material derived from plants or
animals and is composed primarily of a mixture of glycerol esters
(e.g., triglycerides). At room temperature, fats typically exist as
semi-solids.
[0071] An "oil" is a fat in liquid form. Because during cooking
(e.g., frying or baking) a fat is present as a liquid, the term oil
can appropriately be used interchangeably with the term fat (see,
e.g., Robert S. Igoe, Dictionary of Food Ingredients, 2nd ed.,
1989).
II. Overview
[0072] Food ingredients and food products are described that have
decreased amounts of reducing sugars, which makes them less
susceptible to Maillard browning. The reducing sugars may be
removed by an oxidoreductase enzyme that catalyzes the oxidation of
the sugar into a lactone (i.e., a cyclic ester), which may undergo
subsequent hydrolysis to the corresponding aldobionic acid. For
many oxidoreductases, the catalytic oxidation of a reducing sugar
is accompanied by formation of hydrogen peroxide (H.sub.2O.sub.2),
which can act as a peroxide preservative in the food.
[0073] Cheeses containing oxidoreductase enzymes are one type of
food that is provided. One or more oxidoreductase enzyme may be
added during the cheesemaking process, or mixed in after the cheese
is made to reduce the content of reducing sugars (e.g., lactose) in
the cheese. The lowered concentration of reducing sugars results in
less Maillard browning (which requires the presence of reducing
sugars) as the cheese is cooked, for example, on pasta or pizza
dough. A variety of foodstuffs containing such cheeses are also
provided.
[0074] Food ingredients may include coating compositions for foods
that reduce fat and/or oil absorption in the food during cooking
(e.g., deep fat frying). The coating compositions include an
oxidoreductase enzyme that catalyze the oxidation of one or more
reducing sugars to reduce browning during cooking, and generate
peroxide preservatives that slow mold growth and lengthen the
self-life of the coated food. The coated foods may include coated
cheese (e.g., fried mozzarella cheese sticks) and the coating
composition may include whey proteins generated from the cheese
making process.
[0075] Additional food ingredients include treated milk powder that
can be added to a cheese to fortify its protein content.
Concentrated and powdered dairy milk are rich in proteins, but also
rich in reducing sugars such as lactose. Oxidoreductase enzymes may
be added to the milk to decrease the sugar concentration while
maintaining high levels of protein. The resulting protein-rich,
reduced-sugar milk concentrate or powder may be added to other
ingredients to make the protein fortified cheese. Fortified cheeses
can be made that have a low concentration of reducing sugars and
experience less browning when cooked.
[0076] Methods of treating food byproducts with oxidoreductase
enzymes to produce useful materials for non-food industries are
also described. In many instances, the economic demand for an
aldobionic acid is much higher than its corresponding reducing
sugar. Reducing sugars, produced as byproducts of a food making
process, with oxidoreductase enzymes may be oxidized to convert the
sugars into lactones, which in turn may be hydrolyzed into their
corresponding aldobionic acids. For example, in cheese making
processes a lactose-rich whey component is separated from the
curds. The whey component may then be filtered to separate a
retentate that is mostly whey protein from a liquid permeate that
includes lactose and minerals. Oxidoreductase enzymes may be added
to the permeate to covert the lactose into lactobionic acid by way
of a lactolactone. The lactobionic acid may then be dehydrated by,
for example, a spray drying process to form a powder.
III. Methods of Preparing Cheeses
[0077] A. General Considerations
[0078] The cheese making methods that are provided can accommodate
essentially any method of cheese manufacturing. At some step during
the cheese manufacturing process, or after the cheese is made, one
or more oxidoreductase enzymes are added. The cheese making
techniques used in these processes can be utilized to prepare
virtually any type of cheese, including, but not limited to, soft
cheeses, firm/semi-hard cheeses, natural cheeses, pasta filita
cheeses, analog cheeses, and blended cheeses, among other kinds of
cheeses.
[0079] The oxidoreductase enzymes may be added to a cheese or
cheese precursor in a variety of ways including spraying the enzyme
onto the precursor or the formed cheese, injecting the enzyme into
the precursor or the formed cheese, dipping the precursor or the
formed cheese into a solution containing the enzyme, mixing the
precursor or the formed cheese with a dry powder form of the
enzyme, and mixing the precursor or the formed cheese with a
solution containing the enzyme, among other ways. The
oxidoreductase enzyme is typically included in an amount effective
to control browning in the final cheese product. Typically, about
0.025 to about 0.15 units of oxidoreductase enzyme are added per
gram of cheese (e.g., 0.025-0.05, 0.05-0.10 or 0.10-0.15 unit/g of
cheese).
[0080] In addition to the oxidoreductase enzymes, hydrogen peroxide
converting enzymes that convert hydrogen peroxide into a less
reactive form may also be added at some point during or following
the cheesemaking process. An example of a suitable hydrogen
peroxide converting enzyme is catalase, which catalyzes the
breakdown of hydrogen peroxide (produced, for example, by the
oxidoreductase enzymes) into water and oxygen (O.sub.2).
[0081] Some cheesemaking methods described herein include forming a
coagulum of curd and whey from milk, and processing the curd into a
cheese. Other methods include the formation of a slurry that may be
processed into a cheese. Still other techniques include forming an
admixture from the combination of a slurry with additional
ingredients, and processing the admixture into a cheese.
Oxidoreductase enzymes may be added at any point during a
cheesemaking technique, including times prior to, during, and/or
after the formation of a coagulum, slurry, or admixture. The
oxidoreductase enzymes may also be added to the cheese after it has
been made by, for example, spraying or otherwise coating the cheese
with the enzyme. Oxidoreductase enzymes may also be added after the
cheese is processed into its final form (e.g., sliced, shredded,
grated, block, sectioned, etc.). For example, the enzyme may be
applied to shredded cheese along with an anticaking agent that
prevents the cheese from clumping. Additional details for some of
these cheesemaking techniques will now be given.
[0082] B. Exemplary Methods of Preparing Cheeses
[0083] Methods of preparing some traditional cheeses may include
acidifying milk (e.g., pasteurized cow's or buffalo milk) to
convert it into cheese milk. The cheese milk may then be coagulated
to form a coagulum that includes cheese curds and whey. The whey
may be drained away from the coagulum to leave the cheese curds.
The curds may then be placed into a mold, where they ripen into the
cheese. The oxidoreductase enzymes may be added at any point,
including being added to the unacidified or acidified milk, the
coagulum, the cheese curds, and/or the ripened cheese, among other
steps of the cheesemaking technique.
[0084] For example, the acidification of the milk may be performed
either microbially, directly, or by a combination of microbial and
direct acidification. Microbial acidification is accomplished by
the addition of a starter culture of one or more lactic
acid-producing bacteria to the milk, and then allowing the bacteria
to grow and multiply, while direct acidification is accomplished by
the addition of a GRAS acid, such as, acetic acid (e.g., as
vinegar), phosphoric acid, citric acid, lactic acid, hydrochloric
acid, sulfuric acid, or glucono-delta-lactone (GdL), lactobionic
acid to the milk. Oxidoreductase enzyme may be added during the
acidification step to increase the oxidation and hydrolysis of
reducing sugars like lactose to lactobionic acid.
[0085] Oxidoreductase enzymes may also be added following
acidification, when the cheese milk is coagulating to form a
coagulum that consists of cheese curd and whey. The oxidoreductase
enzymes may be added with rennet or other suitable enzyme(s) that
are commonly added to the milk to enhance coagulation activity. The
oxidoreductase enzymes may also be added after the coagulum is cut
and the whey drained off to obtain the cheese curd.
[0086] Oxidoreductase enzymes may also be included at various
stages in the preparation of cheeses in which the production
process involves heating, kneading, and/or stretching the cheese
curd in a mixer to form a homogeneous heated mass of cheese that is
subsequently processed into a final form. Examples of cheeses
prepared according to such methods include, but are not limited to,
soft and firm/semi-hard cheeses (e.g., pasta filata and
mozzarella). In some methods involving a heating and kneading step,
the curd and/or heated cheese mass may be mixed with additional
liquid or dry ingredients. The cheese may then be shaped by an
extruder and cooled in a tank of cold brine, and ingredients may
also be added as the cheese is being shaped by the extruder and/or
after the cheese is cooled by the brine. Cheesemaking techniques
that include heating, kneading and/or stretching cheese curd are
described in co-assigned U.S. Pat. No. 5,902,625, titled "Process
Of Making A Soft Or Semi-Soft Fibrous Cheese", filed Oct. 18, 1996,
the entire contents of which are herein incorporated by this
reference for all purposes. The oxidoreductase enzymes may be added
at any point, including the steps of heating, kneading, and/or
stretching the cheese curd, and/or during the shaping and cooling
of the cheese, among other steps. The oxidoreductase enzymes may be
added separately, or may be part of a mixture that includes one or
more other ingredients.
[0087] Oxidoreductases can also be introduced in cheesemaking
techniques in which a cheese curd and other ingredients are
initially introduced into a grinder that reduces the sizes of the
curd and incorporates the ingredients into the curd and the
resulting impregnated curd transferred to a mixer where the mixture
may be heated, kneaded and/or stretched into the cheese. In some
methods, additional ingredients may be added after this heating and
kneading process. The cheese may then be shaped with an extruder
and cooled in brine. Examples of this approach are discussed in
co-assigned U.S. patent application Ser. No. 10/300,019, titled
"Process of Making A Homogenous Cheese", filed Nov. 20, 2002, the
entire contents of which are herein incorporated by this reference
for all purposes. Oxidoreductase enzymes may be added at any point
in processes of this type, including during the grinding and/or
mixing steps of these techniques.
[0088] Oxidoreductases can also be incorporated into cheese
manufacturing processes that utilize a slurry. In methods of this
type, the slurry may include certain ingredients that one seeks to
introduce into the final cheese product. As described further
below, the ingredients included in the slurry can include cheese
curd, various analog cheese ingredients and various other
ingredients such as those listed below.
[0089] In some cheese manufacturing methods, the slurry may be
prepared separately and then mixed with a cheese precursor, while
in other techniques the cheese curd may be a component of the
slurry. An example of preparing a slurry without cheese curd
includes mixing the slurry ingredients in a blender and heating
them in a cooker. The slurry can optionally be sheared, homogenized
and/or the water content adjusted. The resulting slurry may then be
mixed with a cheese precursor (e.g., a heated mass of homogenized
cheese produced by heating and kneading a cheese curd) to form an
admixture that may then undergo further processing to yield the
final cheese product.
[0090] In other cheese manufacturing methods in which the slurry
includes cheese curd, cheese curd is typically combined with an
ingredient in a blender and then cooked or cooked during the
blending process. In some methods of this type, the curd-containing
slurry may then be processed through a shear pump and homogenizer.
Other ingredients can optionally be combined with the resulting
mixture in a mixer. The curd-containing slurry is then subjected to
final processing to obtain the final cheese product.
[0091] In any of the slurry-based cheese manufacturing methods,
oxidoreductase enzymes may be added at any point during this
process, including during the formation or processing of the
slurry, and/or the subsequent mixing of the slurry with a cheese
precursor, for example. One specific option, for instance, is to
include the oxidoreductase in the slurry itself. Another option is
to add the oxidoreductase once the slurry has been combined with a
cheese precursor (e.g., homogenized mass of heated cheese
curd).
[0092] Further details regarding the use of slurries in the
preparation of various types of cheeses are provided in U.S. patent
application Ser. No. 11/121,537, filed May 3, 2005, entitled
"Cheese and Methods of Making Such Cheese," having attorney docket
number 040179-000210US, U.S. patent application Ser. No.
11/122,283, filed May 3, 2005, entitled "Blended Cheeses and Method
for Making Such Cheeses," having attorney docket number
040179-000510US, and U.S. patent application Ser. No. 11/121,398,
filed May 3, 2005, entitled "Methods for Making Soft or
Firm/Semi-Hard Ripened and Unripened Cheese and Cheeses Prepared by
Such Methods," having attorney docket number 040179-000610US, each
of which is incorporated herein by reference in its entirety for
all purposes.
[0093] C. Ingredients for Incorporation into Cheese
[0094] The oxidoreductase enzyme and/or hydrogen peroxide
converting enzyme, if utilized, can be incorporated into a final
cheese product as part of a mixture of other food ingredients. Some
of these ingredients are ones that are commonly used in the
preparation of analog cheeses. Such ingredients include, for
example, oils, fats, proteins, starches, sequestrants, and/or
salts. Examples of other ingredients with which the oxidoreductase
enzyme can be combined include, but are not limited to, nonfat dry
milk, a milk protein, an acidity regulator, an acid, an anticaking
agent, an antifoaming agent, a coloring agent, an emulsifier, an
enzyme preparation, a flavoring agent, a firming agent, a food
protein, a gelling agent, a preservative, sequestrants, a
stabilizer, a starch, a thickener, an oil, a fat, a cheese powder,
a salt, a nutritional supplement, an acid, an enzyme, a
neutraceutical, a carbohydrate, a vitamin, and a mineral.
IV. Cheeses
[0095] The methods that are described herein can be utilized to
prepare cheeses that contain one or more, native or denatured,
oxidoreductase enzymes. The oxidoreductase is present in an
effective amount (e.g., about 0.025 to about 0.15 units per gram of
cheese). The cheeses may have lower amounts of reducing sugars
(e.g., about 0.5%, 0.1%, 0.01%, or 0.05%, or less, by weight) than
similar cheeses that do not contain oxidoreductase enzymes. The
cheeses may also contain hydrogen peroxide generated during the
catalytic oxidation of reducing sugars in the cheese by the
oxidoreductase enzymes. The cheeses may further contain a catalyze
enzyme for breaking down the hydrogen peroxide into oxygen and
water. Additional ingredients may also be present in the
cheeses.
[0096] The soft or firm/semi-hard cheeses that are provided
typically have a protein content of about 10-40 wt. %, a moisture
content of about 35-65%, and a fat content of about 0-60% on a dry
basis (FDB). The actual composition varies somewhat depending upon
the particular type of mozzarella cheese that is to be produced.
For certain soft or firm/semi-hard cheeses (mozzarella cheeses)
that are provided, the milk fat content is at least 45% by weight
of solids and the moisture content is about 52-60 wt. %. The
low-moisture soft or firm/semi-hard cheeses (also sometimes
referred to as low-moisture mozzarella cheeses) that are provided
generally have a minimum milk fat content of 45% by weight of
solids and a moisture content that is about 45-52 wt. %. Part
skim-milk soft or firm/semi-hard ripened and unripened cheeses
(also called part skim mozzarella cheeses) that are provided, in
contrast, have a milk fat content that ranges from about 30-45% by
weight of solids and a moisture content that is about 52-60 wt %.
The low-moisture, part-skim soft or firm/semi-hard ripened and
unripened cheeses (also referred to as low-moisture, part skim
mozzarella cheeses) that are provided usually have a milk fat
content of about 30-45% by weight of the solids and a moisture
content of about 45-52 wt %. The foregoing moisture percentages are
for bound plus free water, i.e., the percent of weight lost when
the cheese is dried for 17 hrs.+-.1 hr in a 100.degree. C.
oven.
[0097] The cheeses that are provided can be in a variety of
different forms including blocks, loaves, Ribbons.TM., comminuted
forms (e.g., diced or shredded forms) and other forms known in the
art. The pH of the cheese generally ranges from about 5.00 to about
6.00, such as about 5.10 to about 5.90.
V. Food Products and Methods of Manufacturing Such Foodstuffs
[0098] The cheeses that are provided can be utilized in essentially
any baking application that involves the use of cheese and can be
incorporated into a wide variety of foodstuffs. The cheeses, for
instance, can be included as an ingredient in a variety of
convenience foods, including entrees, snack foods and
appetizers.
[0099] The cheeses can be incorporated into the foodstuff, layered
onto or in the foodstuff or used as a coating. One common use, for
example, is as an exposed cheese on a pizza or as the string cheese
rolled in the outer lip of a pizza crust (a so-called "stuffed
crust pizza").
[0100] As those skilled in the art will recognize, the foregoing
list is simply illustrative and is not intended to an exhaustive
list of the types of foods that can be combined with the soft or
firm/semi-hard cheeses that are provided herein.
[0101] The cheeses that are provided are suitable for use in
essentially any type of cooking including convection heating, steam
injection heating and microwave heating, for example. In some
microwave heating applications, for example, the food product is
exposed to microwave energy in an amount and for a duration
sufficient to heat and melt the cheese, whereby the cheese melts to
form a uniform mass of cheese. The cheeses can generally be heated
in a variety of microwaves, such as microwaves having wattages of
400-1000 watts, or full power microwave ovens of 650-850 watts that
are common home microwave ovens. The cheeses can be cooked over a
range of cooking times such as from 0.5 to 20 minutes, or 0.5-10
minutes, or 2-5 minutes, which are the typical microwave cook times
used to prepare frozen or refrigerated entrees and appetizers.
[0102] The cheeses that are disclosed herein can be combined with
essentially any foodstuff using any of a variety of methods. For
example, the foodstuff can be dipped in melted cheese.
Alternatively, the cheese can be sprinkled or layered onto the
foodstuff using conventional food processing equipment. In such
processes, the cheese is typically first comminuted to form
relatively small pieces of cheese or shredded cheese. Once the
cheese has been combined with the foodstuff, the resulting food
product can optionally be refrigerated or frozen for future sale or
use.
VI. Coatings
[0103] Foodstuff coating compositions comprising aldobionate
products are described. The compositions may also include one or
more thermally coagulating proteins that coat foodstuffs and render
them less permeable to fat and oil in a frying medium, thus
reducing the amount of fat or oil absorbed by the foodstuff during
cooking. Methods for preparing such foodstuffs are also described.
A variety of compositions useful in coating foodstuffs are also
described.
[0104] The food products, coatings and food preparation methods
that are disclosed herein have value in view of the increased
demand by consumers for foods that are lower in fat and oil but
that have increased protein content. As described in greater detail
below, one group of thermally coagulating proteins that have been
found to be useful in the foodstuffs and compositions that are
provided are whey proteins, including whey proteins present in
fractions of whey or individual proteins that are major components
of whey, such as .alpha.-lactalbumin and .beta.-lactoglobulin. The
use of whey proteins in the coating is desirable because they have
relatively neutral flavors that do not affect the taste of the
foodstuff being prepared, unlike certain other proteins that can
impart an undesirable flavor. It should be understood, however,
that these particular proteins are exemplary and that the
application is not limited to these particular proteins. The
coating composition can also contain one or more other ingredients
in addition to a thermally coagulating protein such as a whey
protein. The composition (e.g., a whey composition) can also
include, for instance, batter, breading, flavoring agents, thermal
gelling agents, stabilizing agents, colors, anti-oxidants and
preservatives.
[0105] Some coating compositions contain whey protein. The term
"whey protein" refers to one or more proteins naturally present in
or derived from whey. This means that the whey protein in the
composition can be one or more proteins from any of a number of
different whey protein source materials. A "whey protein source
material" generally refers to sources such as whey, acid whey,
sweet whey, concentrated whey, dry whey, reduced lactose whey,
reduced minerals whey, whey protein concentrate, high gel whey,
hydrolyzed whey, specific proteins from whey (e.g.,
.alpha.-lactalbumin and .beta.-lactoglobulin), as well as
combinations of one or more of the foregoing sources and sources
derived from the foregoing sources. These source materials may
optionally be in concentrated, diluted, instantized or agglomerated
forms, for example. A "whey composition" is a composition that
comprises whey protein and optionally additional ingredients such
as starch, batter, breading, flavors, texturizers, and stabilizing
agents. A whey composition thus may simply be one of the foregoing
whey protein source materials or a mixture of such a source
material with one or more other ingredients.
[0106] Coatings are typically prepared by adjusting the whey
protein concentration of a whey protein source material (e.g., by
concentrating or diluting) to obtain the desired concentration of
whey protein appropriate for a given application. But in some
instances, certain whey protein source materials can be used
directly.
[0107] So, as one illustration, a whey composition can be prepared
from whey protein concentrate (e.g., 80% whey protein), typically
by diluting it (e.g., with water or oil) to obtain a composition
with the desired whey protein concentration. This diluted solution
can optionally also be mixed with or more additional ingredients
(e.g., a breading, a batter, and/or a starch).
[0108] The concentration of the thermally coagulating protein
(e.g., whey protein) may be up to about 40-55% protein by weight or
more, depending on the application (e.g., about 2% to about 55% by
weight). At higher protein levels, foodstuffs cooked in oil and fat
have been found to exhibit good color characteristics (e.g.,
browning) and texture (e.g., the crispiness desired in food cooked
in fat or oil). On the other hand, some foodstuffs have
comparatively low protein concentrations (e.g., less than about
2%), for example when specific types of whey protein sources are
utilized (e.g., reduced mineral whey, high gel whey and hydrolyzed
whey).
[0109] The oxidoreductase enzymes help reduce the relatively high
sugar contents in many whey protein based coatings, which reduces
the browning of the foodstuff (i.e., the food become too dark in
color) during cooking. The peroxide products generated by the
enzyme also give the coating preservative properties that extend
the freshness of the coated foodstuff.
[0110] When the compositions that are provided are used to coat
foodstuffs, significant reductions in fat or oil absorption by the
foodstuff can be obtained. This result is achieved because the
coatings once heated act to decrease the permeability of the
foodstuff to oil and fat. For example, with the coatings that are
disclosed herein fat or oil absorption into the foodstuff can be
reduced by at least 5%, 10% or 15% relative to a corresponding
foodstuff of the same type that is not coated with the thermally
coagulating protein (e.g., whey composition). In other instances,
fat or oil absorption is reduced by at least 20% or 25%. With still
other foodstuffs, fat or oil absorption is reduced by at least 30%,
35% or more.
[0111] Without intending to be bound by any theory, the ability of
the disclosed compositions to inhibit fat and oil absorption is
thought to be due to the inclusion of thermally coagulating
proteins in the composition. With proteins of this type, the gel or
film is formed after at least a part of the protein has been heat
denatured. Gel formation typically involves a number of consecutive
reactions: (1) protein molecules become denatured; (2) denatured
molecules aggregate to form (roughly spherical or elongated)
particles; and (3) these particles then aggregate further to form a
space-filling network. Thus, for film formation, the protein should
be soluble, capable of rapidly diffusing to an oil-water interface,
where it can reorient, unfold to some degree, and then spread, with
one or more segments occupying the non-polar oil phase. Extensive
interactions should occur among contiguous molecules, that is,
intermolecular interactions, to form a coherent film. The coatings
so formed are thus able to reduce the permeability of foodstuffs to
fat and oil.
[0112] Exemplary thermally coagulating proteins include, but are
not limited to, whey protein, egg albumin, myosin, casein(s) and
soy protein.
[0113] Certain food preparation methods that are provided herein
generally involve providing a foodstuff and then applying a coating
to the foodstuff. The coating typically contains aldobionate
products and thermally coagulating protein. Alternatively, the
aldobionate products may be added after the coating is deposited on
the foodstuff. The thermally coagulating protein typically
comprises at least 2, 3, 4 or 5% of the coating composition by
weight. The protein concentration in the coating composition
typically does not exceed 40, 45, 50 or 55%, by weight. So a
typical protein concentration is 2-55% by weight. As described in
greater detail below, the particular protein concentration level
utilized depends in part upon the mode by which the composition is
applied to the foodstuff and whether other ingredients (e.g.,
batter or breading) are part of the coating composition.
[0114] Coatings are typically prepared by adjusting the whey
protein concentration of a whey protein source material (e.g., by
concentrating or diluting) to obtain the desired concentration of
whey protein appropriate for a given application. The concentration
of aldobionate products in the coating may also be adjusted. In
some instances, certain whey protein source materials can be used
directly.
[0115] A "whey protein source material" generally refers to sources
such as whey, acid whey, sweet whey, concentrated whey, dry whey,
reduced lactose whey, reduced minerals whey, whey protein
concentrate, high gel whey, hydrolyzed whey, specific proteins from
whey (e.g., .alpha.-lactalbumin and .beta.-lactoglobulin), as well
as combinations of one or more of the foregoing sources and sources
derived from the foregoing sources. These source materials may
optionally be in concentrated, diluted, instantized or agglomerated
forms, for example. A "whey composition" is a composition that
comprises whey protein and optionally additional ingredients such
as starch, batter, breading, flavors, texturizers, and stabilizing
agents. A whey composition thus may simply be one of the foregoing
whey protein source materials or a mixture of such a source
material with one or more other ingredients.
[0116] A whey composition can be prepared from whey protein
concentrate (e.g., 80% whey protein), typically by diluting it
(e.g., with water or oil) to obtain a composition with the desired
whey protein concentration. This diluted solution can optionally
also be mixed with one or more additional ingredients (e.g., a
breading, a batter, and/or a starch). Further illustrative examples
of different whey coating compositions for specific application
modes are described in greater detail below.
[0117] These coatings can be applied to a variety of different
foodstuffs. Initial preparation of a foodstuff to be coated is
according to methods that are generally known in the food industry
to be appropriate for the particular type of foodstuff being
coated. So, for example, foodstuffs are washed, cut to size and/or
ingredients for the foodstuff combined to prepare the food
substrate to be coated. Optionally, the water content of the food
can be adjusted to a desired range and/or the food parfried (i.e.,
partially cooked) prior to applying the coating.
[0118] The composition can be coated onto the foodstuffusing
essentially any technique utilized in the art. Examples of suitable
approaches include spraying, dipping, basting and brushing. The
foodstuff can optionally be battered and/or breaded. This can be
done before, during or after application of the coating composition
to the foodstuff. So, for example, a foodstuff can first be coated
with the coating composition and then the batter and/or breading
applied. Alternatively, a layer of batter and/or breading is
applied, the coating composition is then applied, and finally
another layer of batter and/or breading is applied. Such methods
typically involve first applying a layer of batter to the
substrate, then the coating composition and finally a breading
layer. Yet another option is to apply the batter and/or breading
and then apply the coating composition. As noted above, the coating
composition itself can include a batter and/or breading. In which
case, the coating composition and batter and/or breading are
applied simultaneously.
[0119] After the coating composition has been applied, the coated
foodstuff is optionally allowed to dry and/or sit to allow excess
coating composition to be removed and for the coating composition
to be absorbed. The coated foodstuff can then optionally be frozen
or par-fried and stored for later use.
[0120] Once the foodstuff is to be served, it may be heated to a
temperature that is sufficiently hot to cause the protein in the
coat to denature. As described above, the resulting denatured
protein then spreads to form a film that reduces the porosity of
the foodstuff and restricts absorption of oil and fat by the
underlying foodstuff. Any heating procedure utilized in the cooking
industry can be utilized to heat the substrate. Typically, heating
is accomplished in the presence of a fat or oil. Examples of
suitable heating options include, but are not limited to, frying
(including deep fat frying), heating with a radiation or convection
oven, microwaving, steaming, high pressure extruding and heating on
a rotating drum. Foodstuff coatings and coating techniques are
described in co-assigned U.S. Provisional Patent App. No.
60/515,917, filed Oct. 29, 2003, and entitled "Coated Food Products
and Methods of Producing Coated Food Products with Reduced
Permeability to Fat and Oil", having Attorney Docket No.
040179-000100US, the entire contents of which are herein
incorporated by this reference for all purposes.
VII. Methods of Making Aldobionate Products
[0121] Aldobionate products may be produced (for both food and
non-food industries) through the treatment of milk products with
oxidoreductase enzymes. The milk products include reducing sugars
that are catalytically converted into the aldobionate products by
the enzymatic action of the oxidoreductase enzymes. The
oxidoreductase enzymes may include hexose oxidase, glucose oxidase,
galactose oxidase, pyranose oxidase, and lactose oxidase, among
other oxidase enzymes. Milk products having reducing sugars that
may be oxidized by the enzymes may include whole milk, skim milk,
cheese, whey, whey retentate, milk retentate, permeate, lactose,
and delactose permeate. The aldobionate products produced by the
enzymes may include aldobionic acids and aldobionate salts,
including sodium aldobionate, calcium aldobionate, ammonium
aldobionate, magnesium aldobionate, and potassium aldobionate,
among others. The aldobionate products also include lactobionic
acid and lactobionate salts, as well as non-reducing sugars like
lactolactones.
[0122] FIG. 1 shows a flowchart illustrating an embodiment of a
method 100 of producing aldobionate products from a milk product
that contains reducing sugars. The method 100 starts by providing a
milk product that contains reducing sugars 102, and mixing oxygen
into the milk product 104. The oxygen is supplied to facilitate a
more complete and uniform catalysis of the reducing sugars into
aldobionate products throughout the milk product. Without this
mixing, oxidoreductase catalysis is often more active around the
surfaces of the milk product in contact with the surrounding air,
and least active at points furthest removed from these surfaces.
Techniques for mixing the oxygen into the milk product may include
injecting an oxygen source (e.g., air, purified oxygen, etc.) into
the milk product, bubbling oxygen through the milk product (when
the milk product is a liquid or aqueous mixture), and/or mixing or
agitating the milk product in an environment containing oxygen,
among other techniques.
[0123] In addition to (or in lieu of) mixing oxygen into the milk
product, the pH of the milk product may be adjusted with a buffer
compound 106. The aldobionate products of the oxidoreductase
catalysis include aldobionic acids that can lower the pH of the
surrounding milk product. In some instances, the pH can drop to a
point where the catalysis reaction is no longer favored, and/or
other undesirable conditions start to develop (e.g., the milk
product tastes too sour, etc.). The buffer compound is added to
adjust and/or maintain the pH of the milk product reaction
environment in a desired range (e.g., a pH of about 5.5 or
greater). Buffer compounds may include calcium hydroxide, calcium
carbonate, ammonium carbonate, sodium carbonate, potassium
hydroxide, magnesium carbonate, magnesium hydroxide, ammonium
hydroxide, and sodium hydroxide, among other buffer compounds.
[0124] The oxidoreductase enzyme is added to the milk product 108
to start the catalytic conversion of the reducing sugars. The
amount of oxidoreductase enzyme provided may be about 0.1 gram to
about 20 grams, by weight, per kilogram of the reducing sugar in
the milk product. The oxidoreductase catalysis starts with the
reducing sugar, water, and oxygen being catalytic converted into a
lactone and hydrogen peroxide. The lactone may be subsequently
hydrolyzed to form an aldobionic acid, and the reactive peroxide
may be involved in a variety of reactions. A catalase enzyme may be
added to the milk product 110 to convert the peroxide by product
into molecular oxygen and water. The oxygen produced by the
catalase enzyme can provide an additional source of oxygen for the
oxidoreductase catalysis, creating a self-sustaining catalytic
cycle for converting the reducing sugars to aldobionate
products.
[0125] The catalytic activity of the oxidoreductase enzymes convert
the milk product into an aqueous mixture of aldobionate product
112. In some embodiments, the oxidoreductase enzymes convert all
the reducing sugars in the milk product to aldobionate products,
while in other embodiments less than all the reducing sugars are
converted, leaving an aqueous mixture that includes both
aldobionate product and residual reducing sugars. The aqueous
mixture may be dried to form a solid aldobionate product 114, that
may be used as a food additive, and/or non-food related uses (e.g.,
cosmetics, detergents, organ transplant preservation compound,
etc.). Drying techniques may include spraying the aqueous mixture
into a heated area, where moisture is evaporated from the
aldobionate product, and a dry powder is formed.
[0126] Referring now to FIG. 2, a flowchart illustrating another
embodiment of a method 200 of making aldobionate products is shown.
Method 200 includes providing a milk product that has a reducing
sugar 202. The milk product may be separated into permeate and a
retentate 204. For example, when the milk product is raw milk the
permeate may include reducing sugars and minearals, and the
retentate may include milk proteins, reducing sugars, minerals and
milk fats. In another example, when the milk product is raw whey
from the separation of curds and whey, the permeate is whey
permeate (which may include reducing sugars and minerals) and the
retentate is whey protein concentrate (which may also include
reducing sugars).
[0127] Both the milk product permeate and retentate may be treated
to convert at least a portion of the reducing sugars into
aldobionate products (e.g., non-reducing sugars, etc.). Oxygen may
be mixed into the permeate 206 and/or the pH of the permeate may be
adjusted by addition of a buffer compound. 208. Oxidoreductase
enzyme is added to the permeate 210 to convert reducing sugars and
form an aqueous mixture with the aldobionate products 212. The
aqueous mixture may be dried to form a solid (e.g., powdered)
aldobionate product 214.
[0128] A similar oxidoreductase treatment may be performed on the
retentate: Oxygen may be mixed (e.g. injected) into the retentate
216 and/or the pH of the retentate may be adjusted with the help of
a buffer compound 218. Oxidoreductase enzymes may be added to the
retentate 220 to convert reducing sugars present into an
aldobionate product 222. The aldobionate product containing
retentate may the be dried to form a dry aldobionate product
224.
[0129] FIG. 3 shows another embodiment of a method 300 of making
aldobionate products. The method 300 also starts with providing a
milk product 302 and crystallizing a portion of the reducing sugars
in the milk product 304 to form a mixture of crystallized reducing
sugars and a delactose permeate. Sugar crystallization techniques
may include cooling the milk product to a temperature where the
dissolved reducing sugars start to crystallize out of solution. The
crystallized reducing sugar may be decanted from a delactose
permeate (DLP) to form a separated sugar slurry 306. Either or both
the sugar slurry and delactose permeate may be treated with
oxidoreductase enzymes to make an aldobionate product.
[0130] In the case of the sugar slurry, oxygen may be mixed with
the slurry 308 and/or the pH of the slurry may be adjusted by
addition of a buffer compound. 310. Oxidoreductase enzyme is added
to the slurry 312 to convert reducing sugars and form a slurry with
the aldobionate products 314. The slurry may be dried to form a
solid (e.g., powdered) aldobionate product 316.
[0131] The delactose permeate also contains residual reducing
sugars that may be converted into aldobionate products. This
process includes mixing oxygen into the delactose permeate 318
and/or the pH of the permeate may be adjusted by addition of a
buffer compound. 320. Oxidoreductase enzyme is added to the
delactose permeate 322 to convert reducing sugars and form an
aqueous mixture with the aldobionate products 324. The mixture may
be dried to form a solid (e.g., powdered) aldobionate product
326.
[0132] Referring now to FIG. 4, embodiments of a cheesemaking
processes 400 are shown that incorporate methods of converting
reducing sugars to aldobionate products at multiple stages. The
processes 400 start with taking a milk product 402 and converting
it to curds and whey 404 according to a conventional cheesemaking
process. The curds 408 may be separated and turned into cheese 410.
The raw whey 406 may be converted into an aldobionate product, such
as lactobionate whey 420, and/or filtered 432 into a whey permeate
424 and whey retentate 426.
[0133] The raw whey 406 is directly converted into lactobionate
whey 420, by oxidoreductase enzymes 412 added to the whey 406 that
catalytically convert at least a portion of the reducing sugars
present into the lactobionic acid and lactobionate salts. The
process may also include mixing oxygen 414 into the whey 406 and/or
adding a buffer compound 418 to control the pH of the whey 406
during catalysis.
[0134] The whey permeate 426 and retentate 424 may also be
converted into aldobionate products. The retentate 424 may be mixed
with oxygen 430 and buffer compound 432 as oxidoreductase enzymes
428 convert the reducing sugars in the retentate 424 to aldobionate
products, and turning the retentate 424 into a lactobionate whey
protein concentrate 434. Similarly, the permeate 426 may be mixed
with oxygen 430, buffer 432 and oxidoreductase enzymes 428 to form
a lactobionate permeate 436 that includes aldobionate products.
[0135] The whey permeate 426 may also be treated to crystallize a
portion of the reducing sugar 438, and separate 440 the resulting
mixture into crystallized lactose 442, and a delactose permeate
(DLP) 444. Both the lactose 442 and the DLP 444 may be converted
into aldobionic products. The lactose 442 may be mixed with
oxidoreductase enzyme 446, oxygen 448, and a pH buffer compound
450. The process converts the lactose solids into lactobionate
products 452 and the delactose permeate into a lactobionate DLP
454.
[0136] FIG. 5 shows embodiments of processes for making dairy
products 500 that incorporate methods of converting reducing sugars
to aldobionate products at multiple stages. The processes 500 start
with taking raw milk 502 and separating the fat 504 to make skim
milk 506. The separated fat may be used to make dairy products such
as cream 508, while the skim milk may be converted into
lactobionate nonfat milk 520 and/or filtered 522 into a skim milk
retentate 524 and permeate 526.
[0137] The skim milk 506 is directly converted into lactobionate
nonfat milk 520, by oxidoreductase enzymes 512 added to the milk
506 that catalytically convert at least a portion of the reducing
sugars present into lactobionic acid and/or lactobionate salts. The
process may also include mixing oxygen 514 into the milk 506 and/or
adding a buffer compound 518 to control the pH of the milk 506
during catalysis.
[0138] The skim milk permeate 526 and retentate 524 may also be
converted into aldobionate products. The retentate 524 may be mixed
with oxygen 530 and buffer compound 532 as oxidoreductase enzymes
528 convert the reducing sugars in the retentate 524 to aldobionate
products, and turning the retentate 524 into a lactobionate milk
protein concentrate 534. Similarly, the permeate 526 may be mixed
with oxygen 530, buffer 532 and oxidoreductase enzymes 528 to form
a lactobionate permeate 536 that includes aldobionate products.
[0139] The skim milk permeate 526 may also be treated to
crystallize a portion of the reducing sugar 538, and separate 540
the resulting mixture into crystallized lactose 542, and a
delactose permeate (DLP) 544. Both the lactose 542 and the DLP 544
may be converted into aldobionic products. The lactose 542 may be
mixed with oxidoreductase enzyme 546, oxygen 548, and a pH buffer
compound 550. The process converts the lactose solids into
lactobionate products 552 and the delactose permeate into a
lactobionate DLP 554.
[0140] It will be appreciated that numerous variations are possible
for the processes 400 and 500 described in FIGS. 4 and 5. For
example, the raw whey 406 and skim milk 506 may undergo a reducing
sugar crystallization process without first being separated into a
retentate and permeate. In addition, an actual process may leave
out one or more of the routes for making the aldobionate
products.
VIII. Methods of Packaging Cheeses and other Food Products
[0141] Conventional methods of packaging cheeses and other food
products often require the food products to be packaged in an
oxygen-free environment. Typically, the food products are stored in
airtight packaging (e.g., sealed plastic) that has been purged of
oxygen prior to being sealed. The purging process adds extra
expense and complexity to the packaging of food stuffs, but that
expense is normally offset by the longer shelf-life of the packaged
food.
[0142] Methods are contemplated for storing food products (e.g.,
cheese) in an environment that can include oxygen. Packaging
methods may include providing an oxidoreductase enzyme to the food
product as a preservative that enhances the storage life of the
food. The oxidoreductase enzymes utilize the oxygen in contact with
the food to catalyze the oxidation of reducing sugars to aldobionic
acids and hydrogen peroxide. The hydrogen peroxide, in turn, helps
to preserve the food product. The preservative effect of the
oxidoreductase enzymes is enhanced with increased concentrations of
oxygen, as the presence of additional oxygen permits the production
of more hydrogen peroxide.
[0143] Cheeses may be sprayed or otherwise coated with
oxidoreductase enzymes. The cheese may be coated prior to or after
being placed in a storage container (e.g., a plastic bag). For
shredded cheeses, the oxidoreductase enzyme may be added with an
anti-caking agent to prevent the cheese from clumping in the
packaging. Additional additives and preservatives may also be mixed
with the oxidoreductase enzymes and provided to the cheese.
EXAMPLES
Example 1
[0144] Calcium lactobionate was generated by combining delactose
permeate (DLP), containing approximately 19% lactose, with water to
create a 5% lactose solution. Lactose oxidase (Novozymes A/S,
Denmark) was added at a rate of 425 units enzyme/kg lactose while
catalase (Catazyme 25 L, Novozymes A/S, Denmark) was added at a
rate of 6 g/kg lactose. The solution was held at 111.degree. F.
(43.9.degree. C.) with a dissolved oxygen content of at least 3.2
mg oxygen/L at a pH between 6.4-6.6 using 5 molar calcium
hydroxide. The reaction resulted in a complete conversion of
lactose to calcium lactobionate as determined by Capillary
Electrophoresis. This solution of calcium lactobionate was then
spray dried and added to cheese.
[0145] Cheese was manufactured conventionally using starter
cultures, modified food starch, and 2% calcium lactobionate (53%
moisture, 47 FDB, 5.35 pH, 1.80% salt). The cheese was then
shredded and frozen (QLC.TM.).
[0146] Two-pound samples bags of frozen cheese were stored in the
cooler at 40.degree. F. (4.4.degree. C.) until melted on a
deep-dish crust using 10.80-oz of cheese with 3-oz of pizza sauce.
The pizza was cooked in Middleby Marshall oven at 420.degree. F.
(215.6.degree. C.) for 11 min 30 sec.
[0147] The melted pizzas (with 2% calcium lactobionate mixed with
cheese and control cheese with non-fat dry milk powder mixed with
cheese) were evaluated for blister color, blister % and blister
size. The results are shown in Table 1.
[0148] It is evident from Table 1 that addition of calcium
lactobionate as compared to a combination of modified food starch
and dry milk powders had a significant effect in reducing
blistering (blister color, % and size), even when up to 2% of a
combination of modified food starch and dry milk powders were
replaced. TABLE-US-00001 TABLE 1 Day 2: Control Trial Blistering
(with nonfat dry milk) (Calcium lactobionate) Blister Color* 14 7
Blister %* 15 8 Blister Size* 6 3 *Blistering attributes graded on
a scale of 1-20 (1 being too low, 20 being too much, and 10 being
ideal as described in the following table)
[0149] TABLE-US-00002 TABLE 1a NONE SLIGHT MODERATE DEFINITE
PRONOUNCED (1-4) (5-8) (8-12) (13-16) (17-20) Blister % 0-10%
10-25% 25-50% 50-75% >75% Blister Size 1/8 to 1/4' 3/8 to 1/2'
5/8 to 3/4' 7/8 to 1' >1'.sup. Blister Color Light Golden Golden
to Light Golden Brown Dark Brown Black
Example 2
[0150] Calcium lactobionate powder, produced by enzymatic
conversion of lactose from Leprino Foods, was incorporated into
cheese. The cheese was manufactured conventionally using starter
cultures, modified food starch, and 2% calcium lactobionate (53%
moisture, 47 FDB, 5.35 pH, 1.80% salt). The cheese was then
shredded and frozen (QLC.TM.).
[0151] Two-pound samples bags of frozen cheese were stored in the
cooler at 40.degree. F. (4.4.degree. C.) until melted on a
deep-dish crust including 10.80-oz of cheese with 3-oz of pizza
sauce. The pizza was cooked in Middleby Marshall oven at
420.degree. F. for 11 min 30 sec.
[0152] The melted pizzas (with 2% calcium lactobionate mixed with
cheese and control cheese with non-fat dry milk powder mixed with
cheese) were evaluated for blister color, blister % and blister
size. The results are shown in Table 2.
[0153] It is evident from Table 2 that addition of calcium
lactobionate as compared to a combination of modified food starch
and dry milk powders had a significant effect in reducing
blistering (blister color, % and size), even when up to 2% of a
combination of modified food starch and dry milk powders were
replaced. Table 2. TABLE-US-00003 TABLE 2 Day 2: Control Trial
Blistering (with nonfat dry milk) (Calcium lactobionate) Blister
Color* 14 10 Blister %* 15 9 Blister Size* 6 3 *Blistering
attributes graded on a scale of 1-20 (1 being too low, 20 being too
much, and 10 being ideal as described in the following table)
[0154] TABLE-US-00004 TABLE 2a NONE SLIGHT MODERATE DEFINITE
PRONOUNCED (1-4) (5-8) (8-12) (13-16) (17-20) Blister % 0-10%
10-25% 25-50% 50-75% >75% Blister Size 1/8 to 1/4' 3/8 to 1/2'
5/8 to 3/4' 7/8 to 1' >1'.sup. Blister Color Light Golden Golden
to Light Golden Brown Dark Brown Black
[0155] It will be recognized by those of skill in the art that
various modifications, alternative constructions, and equivalents
may be made to what has been described. Additionally, a number of
well known processes and elements have not been described in order
to avoid unnecessarily obscuring the description.
[0156] Where a range of values is provided, it is understood that
each intervening value, to the tenth of the unit of the lower limit
unless the context clearly dictates otherwise, between the upper
and lower limits of that range is also specifically disclosed. Each
smaller range between any stated value or intervening value in a
stated range and any other stated or intervening value in that
stated range is also contemplated. The upper and lower limits of
these smaller ranges may independently be included or excluded in
the range, and each range where either, neither or both limits are
included in the smaller ranges is also contemplated, subject to any
specifically excluded limit in the stated range. Where the stated
range includes one or both of the limits, ranges excluding either
or both of those included limits are also included.
[0157] As used herein and in the appended claims, the singular
forms "a", "and", and "the" include plural referents unless the
context clearly dictates otherwise. Thus, for example, reference to
"a process" includes a plurality of such processes and reference to
"the electrode" includes reference to one or more electrodes and
equivalents thereof known to those skilled in the art, and so
forth.
[0158] Also, the words "comprise," "comprising," "include,"
"including," and "includes" when used in this specification and in
the following claims are intended to specify the presence of stated
features, integers, components, or steps, but they do not preclude
the presence or addition of one or more other features, integers,
components, steps, or groups.
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