CA2022450A1 - Reduced calorie dairy mix - Google Patents
Reduced calorie dairy mixInfo
- Publication number
- CA2022450A1 CA2022450A1 CA002022450A CA2022450A CA2022450A1 CA 2022450 A1 CA2022450 A1 CA 2022450A1 CA 002022450 A CA002022450 A CA 002022450A CA 2022450 A CA2022450 A CA 2022450A CA 2022450 A1 CA2022450 A1 CA 2022450A1
- Authority
- CA
- Canada
- Prior art keywords
- milk
- ingredients
- enzyme
- yoghurt
- mix
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
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- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 claims description 3
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- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 3
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- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 3
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- 229940081974 saccharin Drugs 0.000 claims description 3
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 3
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- 239000000230 xanthan gum Substances 0.000 claims description 3
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- 239000004376 Sucralose Substances 0.000 claims 2
- 235000016127 added sugars Nutrition 0.000 claims 2
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- 102000005936 beta-Galactosidase Human genes 0.000 claims 2
- 150000004676 glycans Chemical class 0.000 claims 2
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- 239000005017 polysaccharide Substances 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 2
- 235000019408 sucralose Nutrition 0.000 claims 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 30
- 239000008101 lactose Substances 0.000 abstract description 26
- 102100026189 Beta-galactosidase Human genes 0.000 abstract description 19
- 108010059881 Lactase Proteins 0.000 abstract description 15
- 229940088598 enzyme Drugs 0.000 abstract description 15
- 229940116108 lactase Drugs 0.000 abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 10
- 239000008103 glucose Substances 0.000 abstract description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 7
- 229930182830 galactose Natural products 0.000 abstract description 7
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 abstract description 6
- 235000011850 desserts Nutrition 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 238000002425 crystallisation Methods 0.000 abstract description 4
- 230000008025 crystallization Effects 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 description 14
- 239000000047 product Substances 0.000 description 11
- 230000007062 hydrolysis Effects 0.000 description 9
- 238000006460 hydrolysis reaction Methods 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 235000015243 ice cream Nutrition 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000011347 resin Substances 0.000 description 5
- 229920005989 resin Polymers 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000019541 flavored milk drink Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 108010093096 Immobilized Enzymes Proteins 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
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- 230000002939 deleterious effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- -1 disaccharide sugars Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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Landscapes
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
ABSTRACT
A reduced calorie dairy mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes lactose to glucose and galactose. This increases sweetness, reduces lactose crystallization problems and creates a greater freezing point depression. Aspartame or other high potency sweeteners may be added without the need for additional bulking agents and/or bulk sweeteners.
A reduced calorie dairy mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes lactose to glucose and galactose. This increases sweetness, reduces lactose crystallization problems and creates a greater freezing point depression. Aspartame or other high potency sweeteners may be added without the need for additional bulking agents and/or bulk sweeteners.
Description
~22~
REDUCED CALORIE DAIRY MIX
Background of the Invention In this diet conscious society, the regretful and pain~ul abstinence from sweets and high calorie foods is necessary if one wishes to be fit and trim. Ice cream and other frozen novelty desserts often ranks high on the list of no-nos and must be foresworn much to the dismay of many sweet tooths. Whereas aspartame has become a very popular dietary sweetener in low-calorie soft drinks and other beverages (Schlatter et al.
3,492,131), the realization of a truly satisfactory low-calorie frozen dessert has not yet, until now, been achieved.
The problem in this area is that when sugar is removed from most if not all foodstuffs in an effort to reduce the caloric content, more than just sweet taste is noticeably removed. Sugar contributes to the mouthfeel of a particular food product and provides bulk or structure. Therefore, removal of the sugar consequently removes much of sugar's bulk and thereby renders the texture or consistency of the food unsatisfactory. As a result, the mere removal and replacement of sugar with a high potency low-calorie sweetener does not result in an appreciably satisfactory product since the low-calorie sweetener lacks the bulk of sugar.
Understandably then, in order to produce a frozen dessert, yoghurt or confection with no additional sugar added, a bulking agent must be added to the mix together with the high potency sweetener such as aspartame. The bulking agents currently available either add as many calories to the product as sucrose would were it not removed (as is in the case of the maltodextrins) and/or will have deleterious side effects such as diarrhea (as in the case of polydextrose and sorbitol).
If sugar is removed from a product, the bulking agent is required to be added in order to perform the functions (other than sweetness) of sucrose in order to obtain an acceptable product. If sugar is removed from a frozen dairy dessert in an effort to reduce calories for example, the absence of an added ~22~
bulking agent will result in a dessert that is unacceptably hard and icy when frozen. Ice crystal formation from any unbound water becomes prevalent and the overall sensory perception is unpalatable.
It is an object of the present invention to provide a method for the production of a reduced calorie dairy mix which can be utilized in various dairy applications such as frozen dairy desserts and yoghurt wherein the sugar (sucrose and/or bulk contributing sweetener) has been removed yet no additional bulking agents are required. This is achieved through the enzymatic treatment of the disaccharide sugars naturally present in milk (lactose) so as to reduce them to their monosaccharide components. More specifically, milk ingredients traditionally used in the manufacture of ice cream, ice milk and yoghurt are treated with beta-galactosidase which cleaves lactose into glucose and galactose. This not only results in an increase in the sweetness of the composition, but also surprisingly does not require the addition of bulking agents in order to maintain an acceptable consistency, palatability and mouthfeel.
The use of an enzyme, particularly beta-galactosidase or lactase for short, in milk or milk based products, to reduce lactose to its constituents is well known in the art. The use of lactase to hydrolyze lactose to its monosaccharide constituents in milk and whey products, including frozen dessert applications is described by Holsinger, V., Applications of Lactose Modified Milk and ~hey; Food Tech. 35 (1978). Trzecieski, U.S. No.
4,333,953 discloses the use of non-fat milk solids with lactase to produce a creamy ice milk.
U.S. Patent No. 4,333,954, also to Trzecieski, also discloses a soft ice cream wherein lactase is added in order to reduce the ice crystallization problems of lactose in the ice cream. This is the familiar 'sandy texture' that results when 20-30% of the milk solid non-fat is replaced by demineralized whey powder. The sandiness defect has been recognized to be a direct function of the amount of lactose present in the ice cream which can be removed by the hydrolysis to its monosaccharide components by -` 2~2~
lactase. Albrecht, T., et al., Sandiness Defect in Ice Cream, Ice Cream Review 22 (1956) None of the prior art however, teaches the hydrolysis and removal of lactose, without subsequently putting in a bulking agent such as sorbitol or dextrose to replace the volume once occupied by the sugar.
All of the existing prior art however, demonstrates that sugar (sucrose) or other carbohydrate sweeteners can only be partially replaced in frozen desserts and confections by hydrolyzing lactose to form glucose and galactose. Addition of ingredients such as whey (high lactose) have been used as a partial replacement for sucrose; however no one has demonstrated the complete removal of sucrose and/or added carbohydrate sweeteners.
By using the process according to th~ present invention, a dairy mix that can be used in reduced calorie yoghurts, frozen confections and flavored milk is made possible wherein the lactose has ~een reduced to its monosaccharide components by treatment with beta-galactosidase. This increases sweetness, reduces ice crystallization and by creating a greater freezing point depression thereby improves the texture of the product.
There is no need to add further bulking agents to substitute for the missing sucrose and the addition of aspartame or other high potency sweeteners or flavorings may be added for taste without an increase in calories.
Summary of the Invention A method for the production of a reduced calorie dairy mix and product useful in the manufacture of reduced calorie frozen desserts, yoghurts and flavored milk drinks is disclosed wherein the milk sugar lactose is broken down without the need for the addition of a bulking agent. Lactose is hydrolyzed to its monosaccharide components, glucose and galactose, by treatment of the milk or milk products with beta-galactosidase. The process increases sweetness, creates a greater freezing point depression and inhibits ice crystal formation when the mix is incorporated in the final product. The surprising absence of the need for any ~2~
additional bulking agents results in a truly reduced calorie dessert or yoghurt.
Detailed Description of the Invention The method of the present invention yields a dairy mix which can be used in numerous dairy applications with improved characteristics over that known in the art. Whereas the hydrolysis of the milk sugar lactose to its monosaccharide components glucose alld galactose is not surprising or new, the complete removal of a~d~d bulk sweeteners without their replacement with a bulking agent has not hereinbefore been possible. This mix, when incorporated into a frozen dairy dessert or yoghurt and sweetened with a high potency sweetener such as aspartame may therefore allow these categories to be characterized as truly reduced calorie and can be enjoyed by two airly substantial segments of today's population. On the one hand, there are those that must restrict their caloric intake due to their being overweight. The reduced calorie dairy products made possible by the present invention will serve as a welcome respite in the world of dieting. There are also those who are lactose intolerant, who by consuming the sugar suffer flatulence, diarrhea, cramps, tissue dehydration and lack of calcium absorption. The ability to produce dairy products without the need for additional bulking agents avoids these problems.
The dairy mix of the present invention may be made from miik ingredients such as whole milk, skim milk, concentrated skim milk, evaporated skim milk or dairy whey. In normal milk, lactose comprises nearly 60~ of the non-fat solids. Lactose also comprises 80-85% of the dairy whey solids and as is taught by the prior art, milk solids non-~at levels in frozen desserts should not exceed 13.3~.
Preferably, skim milk is first mixed with non-fat dry Milk so that the milk solids non-fat is approximately 17%. The milk ingredient is then pasteurized and homogenized using conventional pasteurization and homogenization techniques (150-175) and (2000/500 p.s.i.) then cooled to approximately 100F.
- ~a~2~0 Enzyme treatment of the lactase may then be conducted in one of two alternative procedures. Beta-galactoside, approximately lO,000 u/l (u = l ~g. glucose that is produced from treatment of 5~ lactose at a pH 7.0, room temperature, in l minute) may be added to the mixture immediately which is then cooled to 40 for a period of 24 hours. The mix may also be cooled first in which case the enzyme is then added and allowed to hydrolyze the lactase for 48 hours. The cooler the environment of the substrate, the slower the activity of the enzyme.
Beta-galactosidase or lactase may be obtained commercially from any one of a number of sources. Pfizer, Inc. produces a food grade liquid lactase which is an extract from ~andida pseudotropicalis, a lactase fermenting dairy yeast. The enzyme may either be added directly to the dairy mix at approximately lO,000 u/l or may be immobilized in a resin or gel matrix. If the lactase is added directly to the dairy mix, it would preferably be deactivated through further heating after the hydrolysis time. This can be accomplished by a second pasteurization step, preferably a high temperature, short time (HTST) application. The enzyme is preferably removed because although it could be left in with no adverse effects on the mix, most commercial enzyme extracts may contain residues of other enzymes such as protease. These may then attack other dairy proteins resulting in their degradation and an undesirable product.
If the enzyme is immobilized in a gel or resin, a further pas.eurization step is unnecessary since the enzyme is never blended or mixed together with the milk ingredients. The dairy mix may pass through the gell beads or resin in a column, through contact in a batch tank or by any one of the number of immobilized enzyme techniques known in the art. However the enzyme contacts the milk ingredients, once a sufficient time for enzyme-substrate contact is allowed to take place (usually approximately 24-48 hours) the mix may then be cooled to approximately 32-50F.
~2~
Hydrolysis of lactose to glucose and galactose reduces the lactose content, thereby allowing for a greater amount of lactose that can be initially added to the milk ingredients prior to enzyme hydrolysis. Enzyme hydrolysis can therefore increase the sweetness of the mix and since glucose and galactose are smaller molecules than lactose, the freezing point of the mix is reduced and the sandy texture of lactose crystallization avoided.
Once the dairy mix is sufficiently cooled after hydrolysis it is ready for any number of frozen dairy dessert and yoghurt applications. The milk solid portion of the dairy mix may be anywhere from 9.0-33.0% by weight of the overall product.
Preferably, the milk solids comprise approximately 18-20% by weight of the final mix. Milk fat levels may be anywhere from 0-12% of the final dairy mix. High potency sweeteners such as aspartame, alitame, acesulfame-K, saccharin, cyclamate etc. may be added for sweetness without the need for additional bulking agents. Stabilizers such as carageenan, xanthan gum, microcrystalline cellulose, locust bean gum and other stabilizer compounds known in the art may be added as desired. Flavors, fruits and other ingredients may be added as desired according to the formulation of the dessert or yoghurt as known in the art.
The mix may then be packaged in either single or multi-serving bulk packs and cooled to a desired consistency for consumption.
Final freezing points can range from approximately -l.ODC. to
REDUCED CALORIE DAIRY MIX
Background of the Invention In this diet conscious society, the regretful and pain~ul abstinence from sweets and high calorie foods is necessary if one wishes to be fit and trim. Ice cream and other frozen novelty desserts often ranks high on the list of no-nos and must be foresworn much to the dismay of many sweet tooths. Whereas aspartame has become a very popular dietary sweetener in low-calorie soft drinks and other beverages (Schlatter et al.
3,492,131), the realization of a truly satisfactory low-calorie frozen dessert has not yet, until now, been achieved.
The problem in this area is that when sugar is removed from most if not all foodstuffs in an effort to reduce the caloric content, more than just sweet taste is noticeably removed. Sugar contributes to the mouthfeel of a particular food product and provides bulk or structure. Therefore, removal of the sugar consequently removes much of sugar's bulk and thereby renders the texture or consistency of the food unsatisfactory. As a result, the mere removal and replacement of sugar with a high potency low-calorie sweetener does not result in an appreciably satisfactory product since the low-calorie sweetener lacks the bulk of sugar.
Understandably then, in order to produce a frozen dessert, yoghurt or confection with no additional sugar added, a bulking agent must be added to the mix together with the high potency sweetener such as aspartame. The bulking agents currently available either add as many calories to the product as sucrose would were it not removed (as is in the case of the maltodextrins) and/or will have deleterious side effects such as diarrhea (as in the case of polydextrose and sorbitol).
If sugar is removed from a product, the bulking agent is required to be added in order to perform the functions (other than sweetness) of sucrose in order to obtain an acceptable product. If sugar is removed from a frozen dairy dessert in an effort to reduce calories for example, the absence of an added ~22~
bulking agent will result in a dessert that is unacceptably hard and icy when frozen. Ice crystal formation from any unbound water becomes prevalent and the overall sensory perception is unpalatable.
It is an object of the present invention to provide a method for the production of a reduced calorie dairy mix which can be utilized in various dairy applications such as frozen dairy desserts and yoghurt wherein the sugar (sucrose and/or bulk contributing sweetener) has been removed yet no additional bulking agents are required. This is achieved through the enzymatic treatment of the disaccharide sugars naturally present in milk (lactose) so as to reduce them to their monosaccharide components. More specifically, milk ingredients traditionally used in the manufacture of ice cream, ice milk and yoghurt are treated with beta-galactosidase which cleaves lactose into glucose and galactose. This not only results in an increase in the sweetness of the composition, but also surprisingly does not require the addition of bulking agents in order to maintain an acceptable consistency, palatability and mouthfeel.
The use of an enzyme, particularly beta-galactosidase or lactase for short, in milk or milk based products, to reduce lactose to its constituents is well known in the art. The use of lactase to hydrolyze lactose to its monosaccharide constituents in milk and whey products, including frozen dessert applications is described by Holsinger, V., Applications of Lactose Modified Milk and ~hey; Food Tech. 35 (1978). Trzecieski, U.S. No.
4,333,953 discloses the use of non-fat milk solids with lactase to produce a creamy ice milk.
U.S. Patent No. 4,333,954, also to Trzecieski, also discloses a soft ice cream wherein lactase is added in order to reduce the ice crystallization problems of lactose in the ice cream. This is the familiar 'sandy texture' that results when 20-30% of the milk solid non-fat is replaced by demineralized whey powder. The sandiness defect has been recognized to be a direct function of the amount of lactose present in the ice cream which can be removed by the hydrolysis to its monosaccharide components by -` 2~2~
lactase. Albrecht, T., et al., Sandiness Defect in Ice Cream, Ice Cream Review 22 (1956) None of the prior art however, teaches the hydrolysis and removal of lactose, without subsequently putting in a bulking agent such as sorbitol or dextrose to replace the volume once occupied by the sugar.
All of the existing prior art however, demonstrates that sugar (sucrose) or other carbohydrate sweeteners can only be partially replaced in frozen desserts and confections by hydrolyzing lactose to form glucose and galactose. Addition of ingredients such as whey (high lactose) have been used as a partial replacement for sucrose; however no one has demonstrated the complete removal of sucrose and/or added carbohydrate sweeteners.
By using the process according to th~ present invention, a dairy mix that can be used in reduced calorie yoghurts, frozen confections and flavored milk is made possible wherein the lactose has ~een reduced to its monosaccharide components by treatment with beta-galactosidase. This increases sweetness, reduces ice crystallization and by creating a greater freezing point depression thereby improves the texture of the product.
There is no need to add further bulking agents to substitute for the missing sucrose and the addition of aspartame or other high potency sweeteners or flavorings may be added for taste without an increase in calories.
Summary of the Invention A method for the production of a reduced calorie dairy mix and product useful in the manufacture of reduced calorie frozen desserts, yoghurts and flavored milk drinks is disclosed wherein the milk sugar lactose is broken down without the need for the addition of a bulking agent. Lactose is hydrolyzed to its monosaccharide components, glucose and galactose, by treatment of the milk or milk products with beta-galactosidase. The process increases sweetness, creates a greater freezing point depression and inhibits ice crystal formation when the mix is incorporated in the final product. The surprising absence of the need for any ~2~
additional bulking agents results in a truly reduced calorie dessert or yoghurt.
Detailed Description of the Invention The method of the present invention yields a dairy mix which can be used in numerous dairy applications with improved characteristics over that known in the art. Whereas the hydrolysis of the milk sugar lactose to its monosaccharide components glucose alld galactose is not surprising or new, the complete removal of a~d~d bulk sweeteners without their replacement with a bulking agent has not hereinbefore been possible. This mix, when incorporated into a frozen dairy dessert or yoghurt and sweetened with a high potency sweetener such as aspartame may therefore allow these categories to be characterized as truly reduced calorie and can be enjoyed by two airly substantial segments of today's population. On the one hand, there are those that must restrict their caloric intake due to their being overweight. The reduced calorie dairy products made possible by the present invention will serve as a welcome respite in the world of dieting. There are also those who are lactose intolerant, who by consuming the sugar suffer flatulence, diarrhea, cramps, tissue dehydration and lack of calcium absorption. The ability to produce dairy products without the need for additional bulking agents avoids these problems.
The dairy mix of the present invention may be made from miik ingredients such as whole milk, skim milk, concentrated skim milk, evaporated skim milk or dairy whey. In normal milk, lactose comprises nearly 60~ of the non-fat solids. Lactose also comprises 80-85% of the dairy whey solids and as is taught by the prior art, milk solids non-~at levels in frozen desserts should not exceed 13.3~.
Preferably, skim milk is first mixed with non-fat dry Milk so that the milk solids non-fat is approximately 17%. The milk ingredient is then pasteurized and homogenized using conventional pasteurization and homogenization techniques (150-175) and (2000/500 p.s.i.) then cooled to approximately 100F.
- ~a~2~0 Enzyme treatment of the lactase may then be conducted in one of two alternative procedures. Beta-galactoside, approximately lO,000 u/l (u = l ~g. glucose that is produced from treatment of 5~ lactose at a pH 7.0, room temperature, in l minute) may be added to the mixture immediately which is then cooled to 40 for a period of 24 hours. The mix may also be cooled first in which case the enzyme is then added and allowed to hydrolyze the lactase for 48 hours. The cooler the environment of the substrate, the slower the activity of the enzyme.
Beta-galactosidase or lactase may be obtained commercially from any one of a number of sources. Pfizer, Inc. produces a food grade liquid lactase which is an extract from ~andida pseudotropicalis, a lactase fermenting dairy yeast. The enzyme may either be added directly to the dairy mix at approximately lO,000 u/l or may be immobilized in a resin or gel matrix. If the lactase is added directly to the dairy mix, it would preferably be deactivated through further heating after the hydrolysis time. This can be accomplished by a second pasteurization step, preferably a high temperature, short time (HTST) application. The enzyme is preferably removed because although it could be left in with no adverse effects on the mix, most commercial enzyme extracts may contain residues of other enzymes such as protease. These may then attack other dairy proteins resulting in their degradation and an undesirable product.
If the enzyme is immobilized in a gel or resin, a further pas.eurization step is unnecessary since the enzyme is never blended or mixed together with the milk ingredients. The dairy mix may pass through the gell beads or resin in a column, through contact in a batch tank or by any one of the number of immobilized enzyme techniques known in the art. However the enzyme contacts the milk ingredients, once a sufficient time for enzyme-substrate contact is allowed to take place (usually approximately 24-48 hours) the mix may then be cooled to approximately 32-50F.
~2~
Hydrolysis of lactose to glucose and galactose reduces the lactose content, thereby allowing for a greater amount of lactose that can be initially added to the milk ingredients prior to enzyme hydrolysis. Enzyme hydrolysis can therefore increase the sweetness of the mix and since glucose and galactose are smaller molecules than lactose, the freezing point of the mix is reduced and the sandy texture of lactose crystallization avoided.
Once the dairy mix is sufficiently cooled after hydrolysis it is ready for any number of frozen dairy dessert and yoghurt applications. The milk solid portion of the dairy mix may be anywhere from 9.0-33.0% by weight of the overall product.
Preferably, the milk solids comprise approximately 18-20% by weight of the final mix. Milk fat levels may be anywhere from 0-12% of the final dairy mix. High potency sweeteners such as aspartame, alitame, acesulfame-K, saccharin, cyclamate etc. may be added for sweetness without the need for additional bulking agents. Stabilizers such as carageenan, xanthan gum, microcrystalline cellulose, locust bean gum and other stabilizer compounds known in the art may be added as desired. Flavors, fruits and other ingredients may be added as desired according to the formulation of the dessert or yoghurt as known in the art.
The mix may then be packaged in either single or multi-serving bulk packs and cooled to a desired consistency for consumption.
Final freezing points can range from approximately -l.ODC. to
-2.2C., although the preferred temperature at which the mix is frozen after enzyme hydrolysis of the lactose and addition of the desired sweeteners, flavor compounds and the like is -1.6C. to -1.9C-The following examples are incorporated herein to better describe and more fully set forth the method for practicing thepresent invention. They are for illustrative purposes only and should not be construed as limiting the spirit and/or scope of the claims.
~0`2~0 ~xample_1 The quantities of liquid milk, cream and non-fat dry milk (NFDM) are calculated based on the milk solids not fat tMSNF) and butter fat levels that are required to obtain a final mix composition of 1~% MSNF and 4% butter fat. For example, skim milk at ~.8% MSNF, cream at 5.09% MSNF and 44.5% fat, and NFDM at 96.0% MSNF would require 7941 gm skim milk, 899 gm cream and 10~9 gm NFDM for a 10,000 gm quantity of mix.
Mix together the liquid components and add NFDM (stabilizers and APM may be added at this point if desired or aEter heat treatment). The mix may also be heated to assist in dissolving the NFDM. Add approximately 10,000 u/l of commercial lactase (u = 1 ~g glucose produced from 5% lactose at pH 7.0, room temperature, in one minute) and hold the mix for 24 hours at 40F.
The mix is heated to 140DF and homogenized, then further heated to 170F in order to pasteurize as required by GMP. The remaining dry ingredients including 600 p.p.m. aspartame may be added at 140F prior to homogenization. Cool mix and freeze.
Example 2 An alternative to Example 1 would be to add all dry ingredients together and heat to 100F. The lactase enzyme is added directly (10,000 u/l) at 100F and the mix is held for 1 hour. After 1 hour, continue to heat to 140, homogenize, and pasteurize as for GMP.
Example 3 The dairy mix can be formulated as in Example 1 and treated with an immobilized lactase in a resin bed. In this case, mix may be passed through resin after all the dry ingredients are added.
The formulations of MSNF level can be altered to any range as indicated in the patent. The butter fat levels can be changed to any value within the ranges set forth in the patent. The mix can then be treated as in Examples 1 to 3.
~0`2~0 ~xample_1 The quantities of liquid milk, cream and non-fat dry milk (NFDM) are calculated based on the milk solids not fat tMSNF) and butter fat levels that are required to obtain a final mix composition of 1~% MSNF and 4% butter fat. For example, skim milk at ~.8% MSNF, cream at 5.09% MSNF and 44.5% fat, and NFDM at 96.0% MSNF would require 7941 gm skim milk, 899 gm cream and 10~9 gm NFDM for a 10,000 gm quantity of mix.
Mix together the liquid components and add NFDM (stabilizers and APM may be added at this point if desired or aEter heat treatment). The mix may also be heated to assist in dissolving the NFDM. Add approximately 10,000 u/l of commercial lactase (u = 1 ~g glucose produced from 5% lactose at pH 7.0, room temperature, in one minute) and hold the mix for 24 hours at 40F.
The mix is heated to 140DF and homogenized, then further heated to 170F in order to pasteurize as required by GMP. The remaining dry ingredients including 600 p.p.m. aspartame may be added at 140F prior to homogenization. Cool mix and freeze.
Example 2 An alternative to Example 1 would be to add all dry ingredients together and heat to 100F. The lactase enzyme is added directly (10,000 u/l) at 100F and the mix is held for 1 hour. After 1 hour, continue to heat to 140, homogenize, and pasteurize as for GMP.
Example 3 The dairy mix can be formulated as in Example 1 and treated with an immobilized lactase in a resin bed. In this case, mix may be passed through resin after all the dry ingredients are added.
The formulations of MSNF level can be altered to any range as indicated in the patent. The butter fat levels can be changed to any value within the ranges set forth in the patent. The mix can then be treated as in Examples 1 to 3.
Claims (20)
1. A reduced calorie frozen dairy dessert including a dairy mix which provides bulking properties produced by the process comprising the steps of:
(a) heating a mix of milk ingredients to a sufficient temperature to promote the pasteurization of said ingredients; and (b) treating said ingredients with an enzyme for a sufficient period of time to reduce any inherent milk polysaccharides to their monosaccharide components;
said frozen dairy dessert not including any added sugars or bulking agents.
(a) heating a mix of milk ingredients to a sufficient temperature to promote the pasteurization of said ingredients; and (b) treating said ingredients with an enzyme for a sufficient period of time to reduce any inherent milk polysaccharides to their monosaccharide components;
said frozen dairy dessert not including any added sugars or bulking agents.
2. The frozen dairy dessert according to claim 1 wherein said milk ingredients are selected from the group consisting of whole milk, skim milk, condensed skim milk and non-fat dry milk.
3. The frozen dairy dessert according to claim 2 wherein said pasteurization is carried out at approximately 145-195°F.
4. The frozen dairy dessert according to claim 3 wherein said enzyme is added directly to said mixture of milk ingredients.
5. The frozen dairy dessert according to claim 3 wherein said enzyme is immobilized prior to its treatment of said milk ingredients.
6. The frozen dairy dessert according to claim 3 wherein said enzyme is beta-galactosidase.
7. The frozen dairy dessert according to claim 2 further comprising a high potency sweetener.
8. The frozen dairy dessert according to claim 7 wherein said high potency artificial sweetener is selected from the group consisting of aspartame, alitame, saccharin, cyclamate, acesulfame-K, sucralose, and their salts and mixtures thereof.
9. The frozen dairy dessert according to claim 8 further comprising a stabilizer
10. The frozen dairy dessert according to claim 9 wherein said stabilizer is selected from the group consisting of carageenan, locust bean gum, xanthan gum and microcrystalline cellulose.
11. A reduced calorie yoghurt including a dairy mix which provides bulking properties produced by the process comprising the steps of:
(a) heating a mix of milk ingredients to a sufficient temperature to promote the pasteurization of said ingredients; and (b) treating said ingredients with an enzyme for a sufficient period of time to reduce any inherent milk polysaccharides to their monosaccharide components;
said yoghurt not including any added sugars or bulking agents.
(a) heating a mix of milk ingredients to a sufficient temperature to promote the pasteurization of said ingredients; and (b) treating said ingredients with an enzyme for a sufficient period of time to reduce any inherent milk polysaccharides to their monosaccharide components;
said yoghurt not including any added sugars or bulking agents.
12. The yoghurt according to claim 11 wherein said milk ingredients are selected from the group consisting of whole milk, skim milk, condensed skim milk and non-fat dry milk.
13. The yoghurt according to claim 12 wherein said pasteurization is carried out at approximately 145-195°F.
14. The yoghurt according to claim 13 wherein said enzyme is added directly to said mixture of milk ingredients.
15. The yoghurt according to claim 13 wherein said enzyme is immobilized prior to its treatment of said milk ingredients.
16. The yoghurt according to claim 13 wherein said enzyme is beta-galactosidase.
17. The yoghurt according to claim 12 further comprising a high potency sweetener.
18. The yoghurt according to claim 17 wherein said high potency artificial sweetener is selected from the group consisting of aspartame, alitame, saccharin, cyclamate, acesulfame-K, sucralose, and their salts and mixtures thereof.
19. The yoghurt according to claim 18 further comprising a stabilizer.
20. The yoghurt according to claim 19 wherein said stabilizer is selected from the group consisting of carageenan, locust bean gum, xanthan gum and microcrystalline cellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002022450A CA2022450A1 (en) | 1990-08-01 | 1990-08-01 | Reduced calorie dairy mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002022450A CA2022450A1 (en) | 1990-08-01 | 1990-08-01 | Reduced calorie dairy mix |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2022450A1 true CA2022450A1 (en) | 1992-02-02 |
Family
ID=4145613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002022450A Abandoned CA2022450A1 (en) | 1990-08-01 | 1990-08-01 | Reduced calorie dairy mix |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2022450A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2682000A1 (en) * | 2011-03-04 | 2014-01-08 | Meiji Co., Ltd. | Fermented milk with improved flavor and method for producing same |
| CN110839751A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slurry, preparation method thereof and yoghourt ice cream |
-
1990
- 1990-08-01 CA CA002022450A patent/CA2022450A1/en not_active Abandoned
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2682000A1 (en) * | 2011-03-04 | 2014-01-08 | Meiji Co., Ltd. | Fermented milk with improved flavor and method for producing same |
| EP2682000A4 (en) * | 2011-03-04 | 2014-10-08 | Meiji Co Ltd | Fermented milk with improved flavor and method for producing same |
| CN110839751A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slurry, preparation method thereof and yoghourt ice cream |
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| Date | Code | Title | Description |
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| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 19950201 |