PROTEIN PRODUCTS AND METHODS FOR PRODUCING THEM

Abstract

The present invention relates to a process for producing an acidified protein product, such as quark.

Claims

1-22. (canceled)

23. A method for producing an acidified protein product, wherein the product is selected from quark, tvorog and fresh cheese and the method comprises the steps of: a) providing a casein containing concentrate starting material selected from an ultrafiltration retentate of a milk raw material or a casein concentrate obtained from microfiltration of a milk raw material, b) optionally adjusting protein content of the casein containing concentrate material, c) supplementing the starting material with lactose, glucose, galactose, saccharose and/or fructose, d) heat-treating the material, e) cooling the heat-treated material to provide a cooled material, f) subjecting the cooled material to a treatment with a crosslinking and/or a protein deamidating enzyme, g) subjecting the cooled material to a treatment with an acidifier, h) optionally subjecting the material to a treatment with a coagulant, i) souring the material to provide an acidified milk product selected from quark, tvorog and fresh cheese having pH-value 5.2 or less, j) mixing the acidified milk product, k) optionally homogenizing or treating with smoothing device the acidified milk product, l) optionally packing the product.

24. The method according to claim 23, wherein the process contains additional steps of a) providing a milk raw material and b) subjecting the milk raw material to microfiltration procedure for producing the casein containing concentrate starting material or subjecting the milk raw material to ultrafiltration procedure for producing ultrafiltration retentate as the casein containing concentrate starting material.

25. The method according to claim 23, wherein the casein containing concentrate comprises milk proteins about 9-about 50 weight-%, of which about 8.5-about 50 weight-% are caseins.

26. The method according to claim 25, wherein the casein containing concentrate comprises milk proteins about 12-about 20 weight-%, of which about 11.5-about 18.5 weight-% are caseins.

27. The method according to claim 23, wherein the material is ripened to provide an acidified milk product having pH-value in the range of 4.5 to 5.0.

28. The method according to claim 23, wherein the crosslinking enzyme is a transglutaminase.

29. The method according to claim 23, wherein the protein deamidating enzyme is a protein glutaminase.

30. The method according to claim 23, wherein the crosslinking and/or protein deamidating enzymes are a transglutaminase and a protein glutaminase.

31. The method according to claim 23, wherein in the heat treatment step (d) the material is heated up to a temperature from about 80 C. to 90 C., for about 5 minutes to about 15 minutes, specifically to about 86 C. for about 7 minutes.

32. The method according to claim 23, wherein in the cooling step (e) the material is cooled to a temperature from 4 C. to 45 C., specifically to about 29 C.

33. The method according to claim 23, wherein the acidified protein product is quark.

34. The method according to claim 23, wherein the acidified protein product is tvorog.

35. The method according to claim 23, wherein the acidified protein product is fresh cheese.

36. An acidified protein product produced according to claim 23.

Description

EXAMPLE 1

Reference Quark

[0234] The reference quark was prepared from skim milk using a thermoquark method. The skim milk was pasteurized at 86 C. for 7 minutes and cooled to a temperature of 29 C. The acidifier CHN11 (Lactococcus and Leuconostoc containing starter, Chr. Hansen NS, Denmark) in an amount of 0.01%, and after two hours, rennet (Maxiren 600) in an amount of 0.00035%, was added. The mixture was allowed to sour until the pH was 4.5. After this, the acidified mixture was vigorously mixed with a blender (Ystral) and then the mass was thermized at 62 C. for 5 min and cooled to 40 C. After this the whey was separated from the mass by separation, centrifugation or draining in a sack, to produce quark and whey. A desired amount of fat is then added in the form of cream, soured cream or butter. The quark thus produced was packed in desired packages, such as cups or thermo-formed packages (cups).

EXAMPLE 2

Preparation of Quark from Casein Concetrate with a Transglutaminase and a Protein Glutaminase

[0235] The quark was prepared from casein concentrate, which was supplemented with 5% lactose. This starting material mixture was pasteurized at 86 C. for 7 minutes and cooled to a temperature of 29 C. The acidifier CHN11 in an amount of 0.1%, a transglutaminase enzyme (0.16 U/1 g protein) and a protein glutaminase enzyme (0.24 U/g protein) were added. After about two hours, rennet (Maxiren 600) in an amount of 0.00035%, was added. The mixture was allowed to sour until the pH was in the range of 4.5 to 4.6. After this, the acidified mixture was mixed and modified with a blender (Ystral) and homogenized. The quark thus produced was packed and cooled.

[0236] The viscosity (about 10 000 mPas) and the firmness of the quark were in the same level than those of the reference quark of Example 1. The texture was smooth and even.

EXAMPLE 3

Preparation of Quark from Ultrafiltration Retentate with a Transglutaminase and a Protein Glutaminase

[0237] The quark was prepared from an ultrafiltration retentate, which was supplemented with 1.4% lactose. This starting material mixture was pasteurized at 86 C. for 7 minutes and cooled to a temperature of 29 C. The acidifier CHN11 in an amount of 0.1%, a transglutaminase enzyme (0.16 U/1 g protein) and a protein glutaminase (0.24 U/g protein) were added. After about two hours, rennet (Maxiren 600) in an amount of 0.00035%, was added. The mixture was allowed to sour until the pH was in the range of 4.5 to 4.6. After this, the acidified mixture was mixed and modified with a blender (Ystral) and homogenized. The quark thus produced was packed and cooled.

[0238] The viscosity (about 10 000 mPas) and the firmness of the quark were in the same level than those of the reference quark of Example 1. The texture was smooth and even.

EXAMPLE 4

Preparation of Quark from Casein Concentrate with a Transglutaminase Enzyme

[0239] The quark was prepared from casein concentrate, which was supplemented with 5% lactose. This starting material mixture was pasteurized at 86 C. for 7 minutes and cooled to a temperature of 29 C. The acidifier CHN11 in an amount of 0.1% and a transglutaminase enzyme (0.16 U/1 g protein) were added. After about two hours, rennet (Maxiren 600) in an amount of 0.00035%, was added. The mixture was allowed to sour until the pH was in the range of 4.5 to 4.6. After this, the acidified mixture was mixed and modified with a blender (Ystral) and homogenized. The quark thus produced was packed and cooled.

[0240] The texture of the quark was more viscous (about 12 000 mPas) and firmer than that of the reference quark of Example 1. The texture was smooth and even.

EXAMPLE 5

Preparation of Quark from Casein Concetrate with a Protein Glutaminase Enzyme

[0241] The quark was prepared from casein concentrate, which was supplemented with 5% lactose. This starting material mixture was pasteurized at 86 C. for 7 minutes and cooled to a temperature of 29 C. The acidifier CHN11 in an amount of 0.1% and protein glutaminase enzyme (0.26 U/1 g protein) were added and after about two hours, rennet (Maxiren 600) in an amount of 0.00035%, was added. The mixture was allowed to sour until the pH was in the range of 4.5 to 4.6. After this, the acidified mixture was mixed and modified with a blender (Ystral) and homogenized. The quark thus produced was packed and cooled.

[0242] The texture of the quark was less viscous (about 5000 mPas) than that of the reference quark of Example 1. The texture was smooth and even.

EXAMPLE 6

Preparation of Tvorog from Casein Concentrate with Transglutaminase Enzyme

[0243] Tvorog was prepared from casein concentrate, which was supplemented with 5% lactose. This starting material mixture was pasteurized at 86 C. for 7 minutes and cooled to a temperature of 29 C. The acidifier CHN11 in an amount of 0.1% and transglutaminase enzyme (0.16 U/1 g protein) were added and after about two hours, rennet (Maxiren 600) in an amount of 0.00035%, was added. The mixture was allowed to sour until the pH was in the range of 4.8 to 5.0. After this, the acidified mixture was mixed using a screw mixer (KS Karl Schnell). The tvorog thus produced was packed and cooled.

[0244] The tvorog was more viscous (more than about 12 000 mPas) and firmer than the products produced in Examples 2 to 5. The texture was grainy.

EXAMPLE 7

Preparation of Fresh Cheese from Casein Concentrate with Transglutaminase Enzyme

[0245] Fresh cheese was prepared from casein concentrate, which was supplemented with 19% cream powder having fat content of 80% and lactose content of 3.5%. The temperature was raised up to 55 C. in order to dissolve the fat. After this, the mixture was homogenized at 200/20 bar. Then the mixture was pasteurized at 86 C. for 7 minutes and cooled to a temperature of 29 C. The acidifier CHN11 in an amount of 0.1% and transglutaminase enzyme (0.16 U/1 g protein) were added and after about two hours rennet (Maxiren 600) in an amount of 0.00035% was added. The mixture was allowed to sour until the pH was in the range of 4.5 to 4.6. After this, the acidified mixture was mixed and modified with a blender (Ystral) and homogenized. The fresh cheese thus produced was packed and cooled.

[0246] The texture of the fresh cheese was smooth and it was well spreadable.

[0247] It will be obvious to a person skilled in the art that, as the technology advances, the inventive concept can be implemented in various ways. The invention and its embodiments are not limited to the examples described above but may vary within the scope of the claims.