Cream substitute

Abstract

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

Claims

1. A process of forming a discontinuous phase formed by discrete gel domains in a food product having a continuous protein phase, which food product is a soy-based product, a dessert, a dressing, a mayonnaise, or a dairy product, said process comprising adding amylomaltase EC 2.4.1.25-treated starch consisting of chain-elongated amylopectin to said food product in an amount from 0.1 to 2% w/w, wherein said starch is present as discrete domains of concentrated amylomaltase-treated starch of from 5 to 20 m, and wherein said starch does not form a volume-spanning network.

2. The process according to claim 1, wherein the starch which is treated with an amylomaltase EC 2.4.1.25 is a fat substitute in the food product.

3. The process according to claim 1, wherein the amylomaltase EC 2.4.1.25-treated starch is used as cream substitute.

4. The process according to claim 1, wherein the food product is yogurt.

5. The process of claim 1, wherein the discrete gel domains contain regions of crystalline starch.

6. The process of claim 1, wherein the food product contains 50 wt% to 70wt% protein.

7. A food product which is a dairy product, a soy-protein based product, a dessert, a dressing, or a mayonnaise, which food product comprises of from 0.1 to 2.0wt. % of amylomaltase(EC 2.4.1.25)-treated starch, which starch is present as a discontinuous phase consisting of discrete gel domains of from 5 to 20 m of concentrated amylomaltase-treated starch within a continuous protein phase, wherein the starch consists of chain-elongated amylopectin, and wherein said starch does not form a volume spanning network.

8. The food product according to claim 7, wherein the amylomaltase-treated starch is a cream substitute in the food product.

9. The food product according to claim 7 which is yogurt.

10. The food product according to claim 7, wherein the food product is a low-or non-fat food product.

Description

EXAMPLES

(1) General

(2) One Amylo Maltase unit (ATU) is defined as the amount of amylomaltase which produces 1 mol of glucose per minute under the assay conditions of the test.

(3) Assay:

(4) Amylomaltase is incubated with maltotriose at pH 6.50 and 70 C., releasing glucose from the substrate. The incubation is stopped by adding hydrochloric acid. The amount of released glucose is a measure for the amylomaltase activity and is examined using a glucose test assay (NADH formation) on a Selectra analyzer at a wavelength of 340 nm.

Example 1

Full Fat Set Yogurt

(5) Standardised and homogenized (200/20 bar) milk was used to produce a set 5% yogurt in an industrial relevant manner. A dry mix (sugar (Suiker Unie, Breda) and amylomaltase modified potato starch were added to the milk and allowed to hydrate during 15 minutes. The milk was pasteurised (10 minutes at 90 C.) and cooled to fermentation temperature (42 C.). After inoculation of the milk with 0.05% (m/m) ISt (CSK Food Enrichment, Leeuwarden) and addition of 0.06% (m/m) flavour (strawberry flavour COST 921), the inoculated milk was filled into 125 ml cups, sealed and allowed to ferment during 5-6 hours at 42 C. After reaching pH 4.5 the cups were cooled and stored at 4 C.

(6) A sensory analyses showed a 30% increase in creamy taste as compared to a standard 5% fat yogurt without the amylomaltase modified starch

Example 2

Non-Fat Stirred Yogurt

(7) Skimmed milk (0% fat) was used to produce stirred yogurt in an industrially relevant way. To the skimmed milk 5% sugar (Suikerunie Breda), 0.35% amylomaltase modified potato starch, 1.4% of modified waxy maize starch (Thermflo, National Starch) and 1.1% of whey protein concentrate. The milk and the dry ingredients were allowed to hydrate for 15 minutes. The mixture was heated to 65 C. and subsequently homogenized at 80 bar. The resulting product was pasteurized at 93 C. for 6 minutes. Then the product was cooled to 43 C. and 0.05% (m/m) ISt (starter culture CSK Food Enrichment, Leeuwarden) were added. The product was incubated at 43 C. for 5-6 after which the pH was 4.5. The product was gently whisked with a mechanical stirred until smooth, cooled to 20 C. and filled in beakers. After refrigeration for one night at 4 C. the product was tested by a sensory panel. In a reference experiment the 0.35% amylomaltase modified starch was replaced by 0.35% gelatin (240 bloom, Sobel Industries, hereafter Reference).

(8) In the sensory evaluation the product containing amylomaltase modified starch showed a 50% increase in creaminess as compared to the Reference containing gelatin.

Example 3

Drink Yogurt

(9) A dry mix of 10 wt % sugar (Suiker Unie, Breda, the Netherlands) and amylomaltase modified potato starch (0.5 or 0.7 wt %) was added to standardised and homogenised (200/20 Bar) milk (fat levels of 0, 1 or 2 wt %) and allowed to hydrate during 15 minutes. The milk was pasteurised for 10 minutes at 90 C. and cooled back to fermentation temperature (32 C.). After inoculation with 0.001% yogurt culture (Ist, CSK Food Enrichment, Leeuwarden, the Netherlands), the milk was allowed to ferment during 16 hours at 32 C. After reaching pH 4.5, the yogurt was stirred and homogenised, filled in 0.5 L PE beakers, sealed, cooled and stored at 4 C. until further analysis. The viscosity of the products was determined using a so-called Posthumus funnel, the results are combined in the following table.

(10) TABLE-US-00001 % amylomaltase Posthumus viscosity Product number % Fat modified starch (seconds) 1 0 0.5 6 2 0 0.7 7 3 1 0.5 7 4 1 0.7 8 5 (reference) 2 0 6

(11) The products were also assessed by a sensory panel. A clear ranking for several attributes was seen: increased richness/creaminess/softness/smoothness and reduced powdery/dissolving was determined by the panel, in ascending order: 5 (reference) equal to product 1-product 2-product 3-product 4.

Example 4

Soy-Milk-Based Dessert

(12) A soy-milk-based, yogurt-style dessert was made in the following way. 4 wt % of sugar and a quantity of amylomaltase modified potato starch (0, 0.5 or 1.0 wt %) were mixed into a commercial pasteurised soy milk (Alpro Soya Drink Natural Freshwith mild vanilla aroma). This mix was heated to 85 C. for 30 minutes, and then cooled down to 42 C., inoculated with a yogurt culture (Delvo-Yog CY340, DSM Food Specialties, Delft, the Netherlands). After 7 hours the pH had reached a value of 4.6. The fermented product was broken down by passing through a high pressure homogeniser (Rannie LAB 12,50H) at 0 Bar, and filled in pots. After 5 days the viscosity of the three products was assessed (Brookfield viscometer, spindle TB, 30 rpm, helipath method, value taken at 25 mm depth) and a sensory evaluation was performed. Results are given in the table below.

(13) TABLE-US-00002 Brookfield % amylomaltase- Viscosity treated starch (Pa .Math. s) Sensory evaluation 0 2.5 strong sweet vanilla taste, with a slight taste of beans; rough but quite liquid, homogenous mouth feel 0.5 3.2 sweet vanilla taste, with less bean- flavour and a bit more viscous, but still homogenous mouth feel 1.0 4.1 less sweet vanilla taste with even less bean-flavour and a quite viscous thickening mouth feel

Example 5

Low Fat Cream Cheese

(14) Cream cheese was prepared by mixing commercial zero-fat fresh cheese (quarg) with full fat cream (containing 40.3% fat), salt, 0.2% Locust Bean Gum (Grindsted LBG 147Danisco) and 0.05% Carrageenan (Carrageen CL340CDanisco) and amylomaltase treated potato starch at 60 C., in levels as indicated in the table. This mixture further heated to 85 C. and left there for 15 minutes and then cooled back to 75-80 C. and homogenised with a high pressure homogeniser operating at 150/30 Bar and subsequently hot filled (65-70 C.) in cups. The products were stored cold (4-7 C.) until further characterisation.

(15) TABLE-US-00003 Composition Cream cheese products Reference Product 1 Cream cheese Cream cheese 12% fat 7% fat Fresh cheese (10% protein, 0% fat) 79 Fresh cheese (12% protein, 0% fat) 64 Cream 30 17 Amylomaltase-modified starch 0 2 Locust bean gum/carrageenan blend 0.25 0.25 Salt 0.3 0.3 Water 5.9

(16) In a small test panel the product 1 (with 2% amylomaltase-treated starch and 7% fat) was scored almost equally creamy as the reference (12% fat, no starch). Also the spreadability of both products was comparable.

(17) The products were also observed by light microscopy and domains of amylomaltase-treated starch were clearly visible. These domains were spherical and typically in the order of 10-40 m.

Example 6

Low Fat Cream Cheese

(18) 0.85% amylomaltase-treated potato starch was added to milk (3.5% protein, 2.8% fat and 4.7% carbohydrates). The mixture was pasteurised for 5 minutes at 85 C., allowed to cool to 22 C. and inoculated with a starter culture (Probat 505 FRO, Danisco). The product was allowed to acidify to pH 4.7, which took approximately 20 hours. The curd was cut and stirred and the whey was separated from the curd by a 10kD Ultrafiltration step.

(19) This concentrated acidified milk product was heated to 60-65 C., subsequently 0.25% of a hydrocolloid blend (0.2% Locust Bean Gum (Grindsted LBG 147Danisco) and 0.05% Carrageenan (Carrageen CL340CDanisco)) and 0.3% salt was added, further mixed at 85 C. for 15 minutes and then cooled back to around 75 C. and homogenised by a high pressure homogeniser on 150/30 Bar. Then the product was filled hot (65 C.) into containers and stored cold (4-7 C.) until further characterisation. The product contained 8% protein, 7.5% fat, and 2% of amylomaltase-treated starch. No starch was seen in the drained off whey, determined by iodine staining of the whey.

(20) The product was perceived well spreading and had a good creaminess. Observed by light microscopy the product displayed small spherical domains typically of 1-10 m.

Example 7

Skimmed Milk with Full Fat Mouth Feeling

(21) Amylomaltase-treated potato starch was added to warm skim milk (at least 65 ) and stirred for 5 minutes and then stored cool overnight. The sample showed small non-spherical domains of 20-40 m in size. These domains were absent in skim milk that was treated in the same way, without the starch.

(22) In another experiment amylomaltase-treated potato starch was added in increasing concentration to skim milk and heated to at least 85 C. These samples were observed by confocal scanning laser microscopy. Here it was clear that separate domains of amylomaltase-treated starch phases in water are seen between the protein. Only when the amylomaltase-treated starch concentration increases to higher than 3%, the starch is seen to create its own volume-spanning network.

(23) In addition a coffee-flavoured milk drink was made by first boiling milk in the microwave and then mix in the ingredients as given in the below table. In Composition A (with amylomaltase-treated potato starch) the powders were mixed while stirring, and stirring was continued for 5 minutes. At the end the temperature was 74.5 C. For Composition B the powders were added to the boiled milk and shaken well with the lid covered. Both products were kept overnight and tasted next day.

(24) TABLE-US-00004 Composition A B Milk 72.2 gram 73.5 gram Amylomaltase-treated starch 0.80 gram 0 Instant coffee 0.90 gram 0.89 gram Sugar 4.87 gram 4.85 gram

(25) Instant coffee: Douwe Egberts Aroma Rood Oploskoffie (Instant coffee)

(26) Sugar: Euro ShopperAlbert Heijn

(27) The amylomaltase-treated potato starch-containing sample was considered creamier and fuller by a small test panel.

Example 8

Zero-Fat Dressing

(28) A zero-fat dressing type water phase was made in the following way: 0.5% amylomaltase-treated potato starch and 0.5% guar (Danisco Grindsted Guar) were dissolved in hot water (80 C.) at pH 4.5. After stirring this dispersion for 10 minutes it was allowed to cool and was stored cool (4-7 C.). After 1 week 2 layers were formed, of about equal volume. The upper half was almost clear, the bottom phase was turbid. By light microscopy it was shown that the lower phase contained many spherical domains of amylomaltase-treated starch. The domain size ranged from below 1 to over 75 m.