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.

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. Pr...

AI Technical Summary

Benefits of technology

"The patent describes methods for using enzymes to improve the quality and control the browning of cheese during heating. The methods involve adding an oxidoreductase enzyme to the cheese to prevent excessive browning. The patent also describes methods for making a milk product concentrate with non-reducing sugars, which can be used to make aldobionate products. The invention also includes methods for making a powdered composition of aldobionate by separating the milk product and oxidizing the reducing sugar in the permeate. Overall, the patent provides technical means for controlling the quality and browning of cheese and other foodstuffs through the use of enzymes."

Problems solved by technology

However, reducing sugars in food ingredients also present challenges in the preparation of cooked (e.g., baked) foods.

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.

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.

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.

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