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WO2005070223A1 - Procedes d'emballage d'un produit a base de lait de soja - Google Patents

Procedes d'emballage d'un produit a base de lait de soja Download PDF

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Publication number
WO2005070223A1
WO2005070223A1 PCT/DK2005/000037 DK2005000037W WO2005070223A1 WO 2005070223 A1 WO2005070223 A1 WO 2005070223A1 DK 2005000037 W DK2005000037 W DK 2005000037W WO 2005070223 A1 WO2005070223 A1 WO 2005070223A1
Authority
WO
WIPO (PCT)
Prior art keywords
soy milk
milk product
enzyme
oxidase
tofu
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.)
Ceased
Application number
PCT/DK2005/000037
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English (en)
Inventor
Hong Zhi Huang
Jian Guo Tang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novozymes AS
Original Assignee
Novozymes AS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Novozymes AS filed Critical Novozymes AS
Publication of WO2005070223A1 publication Critical patent/WO2005070223A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks

Definitions

  • the present invention relates to methods for packaging a soy milk product.
  • the present invention relates to a method for a packaging a soy milk product, comprising: a) obtaining a soy milk product, b) adding to the soy milk product an enzyme composition comprising an effective amount of an oxidoreductase enzyme; and, c) packaging the soy milk product to produce a packaged soy milk product.
  • the invention also relates a packaged soy milk product obtainable by the above method.
  • the soy milk product of the present invention comprises soy milk as such, as well as processed soy milk products, such as a tofu product.
  • a soy milk product suitable for use in the method of the invention may be obtained by soaking a volume of soy beans in water, e.g. for 24 to 48 hours, and milling the beans in water, e.g. in 8 times the volume of water.
  • the bean slurry may be filtrated to remove bean residues before being boiled and cooled down to yield soy milk.
  • the soy milk may have a Brix about 7.5, and a pH about 6.9.
  • a processed soy milk product for use in the method of the invention may be produced from soy milk in a process comprising the following steps; denaturation of the soy milk proteins and coagulation to a curd, e.g. at 70-90°C in the presence of cat-ions, e.g. CaSO 4 , and/or MgCI 2 .
  • the protein curd may then be drained and pressed to remove excess water (tofu juice), and cooled down to yield tofu.
  • Tofu may comprise 80-90% of water and 10-20% dry solids.
  • the tofu curd may be cut into pieces, e.g. cubes, of desired size and packaged.
  • the tofu is packaged with addition of 20% volume of tofu juice around the tofu pieces.
  • the packaging is preferably performed as an air tight packaging, such as in an air tight container, such as in a sealed plastic box and/or in sealed layer of plastic folio, and more preferably as a vacuum packaging.
  • the soy milk product is soy milk as such
  • the oxidoreductase enzyme is preferably added to the soy milk by applying an enzyme composition comprising an oxidoreductase enzyme directly to the soy milk.
  • the oxidoreductase enzyme is preferably added to the tofu by applying an enzyme composition comprising an oxidoreductase enzyme to the tofu juice which preferably accompanies the tofu during and following packaging.
  • an enzyme composition comprising an oxidoreductase enzyme
  • the off-flavour/off- taste can be reduced.
  • the oxidoreductase enzyme may be any oxidoreductase enzyme selected from the list consisting of; glucose oxidase, galactose oxidase, hexose oxidase, carbohydrate oxidase, pyranose oxidase, amino acid oxidase, and laccase.
  • the oxidoreductase enzyme is a glucose oxidase.
  • the enzyme composition further comprises a catalase.
  • the over-all result is the consummation of 1 O2 for every molecule of glucose oxidized.
  • Glucose may be added as a substrate for the oxidoreductase, particularly in the amount of 0.005% to 10%, more particularly 0.01 to 2.5% (w/w), or most particular in the amount of 0.05 to 0.5 % (w/w).
  • any glucose oxidase may be used which possesses suitable enzyme activity in an appropriate pH and temperature range. It is preferable that the enzymes are active over broad pH and temperature ranges.
  • the enzymes have a pH optimum in the range of about 3 to about 10.
  • the enzyme(s) has a pH optimum in the range of about 4.5 to about 8.5.
  • the enzymes have a temperature optimum in the range of about 0°C to about 100°C, more preferably in the range of 2°C to 50°C, and most preferably in the range of 5°C to 25°C.
  • the soy milk product is preferably stored, e.g.
  • the soy milk product is preferably stored at a temperature at least for a part of the storage period is at leas 0°C, such as at least 2°C, at least 4°C, at least 6°C, at least 8°C, at least 10°C, at least 15°C, or even at least 20°C.
  • the term "effective amount" is defined herein as an amount of one or more enzymes that is sufficient for providing a measurable effect on at least one property of interest of the soy milk product.
  • the property of interest is defined herein as a reduction of off- flavour determined as described in Example 2.
  • the source of the enzymes is not critical for use in the methods of the present invention for improving one or more properties of interest of the soy milk product. Accordingly, the enzymes may be obtained from any source such as a plant, micro organism, or animal.
  • the enzymes are preferably obtained from a microbial source, such as a bacterium or a fungus, e.g., a filamentous fungus or yeast and may be obtained by techniques conventionally used in the art. In a preferred embodiment, the enzymes are obtained from a bacterial source.
  • the enzymes may be obtained from an Acetobacter, Acinetobacter, Agrobacterium, Alcaligenes, Arthrobacter, Azotobacter, Bacillus, Comamonas, Clostridium, Gluconobacter, Halobacterium, Mycobacterium, Rhizobium, Salmonella, Serratia, Streptomyces, E. coli, Pseudomonas, Wolinella, or methylotrophic bacterium strain.
  • the enzymes are obtained from an Acetobacter aceti, Alcaligenes faecalis, Arthrobacter oxidans, Azotobacter vinelandii, Bacillus alkalophilus, Bacillus amyloliquefaciens, Bacillus anitratum, Bacillus brevis, Bacillus circulans, Bacillus coagulans, Bacillus lautus, Bacillus lentus, Bacillus licheniformis, Bacillus megaterium, Bacillus stearothermophilus, Bacillus subtilis, Bacillus thuringiensis, Comamonas testosteroni, Clostridum tyrobutyricum, Gluconobacter dioxyaceticus, Gluconobacter liquefaciens, Gluconobacter suboxydans, Halobacterium cutirubrum, Mycobacterium convolutum, Rhizobium melioti, Salmonella typhimu um, Serratia marcesc
  • the enzymes are obtained from a fungal source.
  • the enzymes may be obtained from a yeast strain such as a Candida, Kluyveromyces, Pichia, Saccharomyces, Schizosaccharomyces, or Yarrowia strain; or from a filamentous fungal strain such as an Acremonium, Aspergillus, Aureobasidium, Chrysosporium, Cryptococcus, Filibasidium, Fusarium, Humicola, Magnaporthe, Monilia, Mucor, Myceliophthora, Neocallimastix, Neurospora, Paecilomyces, Penicillium, Phanerochaete, Piromyces, Schizophyllum, Sclerotium, Sporotrichum, Talaromyces, Thermoascus, Thielavia, Tolypocladium, or Trichoderma strain.
  • a yeast strain such as a Candida, Kluyveromyces, Pichia, Saccharomyces
  • the enzymes are obtained from an Aspergillus aculeatus, Aspergillus awamori, Aspergillus foetidus, Aspergillus japonicus, Aspergillus nidulans, Aspergillus niger, Aspergillus oryzae, Chrysosporium lignorum, Fusarium bactridioides, Fusarium cerealis, Fusarium crookwellense, Fusarium culmorum, Fusarium graminearum, Fusarium graminum, Fusarium heterosporum, Fusarium negundi, Fusarium oxysporum, Fusarium reticulatum, Fusarium roseum, Fusarium sambucinum, Fusarium sarcochroum, Fusarium sulphureum, Fusarium toruloseum, Fusarium trichothecioides, Fusarium ven
  • the enzymes may be obtained from the organism in question by any suitable technique and in particular by use of recombinant DNA techniques known in the art (c.f. Sambrook, J. et al., 1989, Molecular Cloning, A Laboratory Manual, Cold Spring Harbor Press, Cold Spring Harbor, NY, USA).
  • the use of recombinant DNA techniques generally comprises cultivation of a host cell transformed with a recombinant DNA vector, consisting of the product gene of interest inserted between an appropriate promoter and terminator, in a culture medium under conditions permitting the expression of the enzyme and recovering the enzyme from the culture.
  • the DNA sequence may be of genomic, cDNA or synthetic origin or any mixture of these, and may be isolated or synthesized in accordance with methods known in the art.
  • the enzyme may also be obtained from its naturally occurring source, such as a plant or organism, or relevant part thereof.
  • a suitable glucose oxidase (EC 1.1.3.4) may be a fungal glucose oxidase, in particular from a strain of Aspergillus, such as an Aspergillus niger glucose oxidase, or a glucose oxidase from a strain of Cladosporium sp. in particular from Cladosporium oxysporum.
  • the enzymes may be obtained from commercial suppliers, preferably from Novozymes A/S.
  • glucose oxidases useful in the present invention are GLUZYMETM 2.500 BG, GLUZYMETM 10000 BG and GLUZYMETM MONO 10000 BG, available from Novozymes A S, Denmark).
  • Other commercially available glucose oxidases useful in the present invention are FERMIZYMETM GO 10.000 and FERMIZYMETM GO 1500 available from DSM, HYDERASETM 15 and HYDERASETM HC available from Amano or OXYGO® available from Genencor Int., USA.
  • a suitable laccase (EC 1.10.3.-) may be a fungal laccase, in particular from a strain of Myceliopthora.
  • a suitable carbohydrate oxidase (EC 1.1.3.-) may be a fungal carbohydrate oxidase, in particular from a strain of Michrodochium, and most particularly from a strain of Michrodochium nivale.
  • a suitable catalase (EC1.11.1.6) may be a fungal glucose oxidase, in particular from a strain of Aspergillus, such as an Aspergillus niger glucose oxidaseor from a strain of
  • the catalase may be present as a side activity of the glucose oxidase composition.
  • an enzyme composition may be obtained from commercial suppliers, preferably from Novozymes A/S.
  • Commercially available glucose oxidases compositions comprising an appropriate catalase side activity useful in the present invention are
  • the treatment of the soy milk product with the one or more enzymes necessarily involves contacting the soy milk product with the enzyme(s) under suitable conditions.
  • the enzyme treatment may be performed by contacting the soy milk product with the one or more enzymes in an enzyme composition.
  • the enzyme composition may comprise a single enzyme component, e.g., a mono-component enzyme composition, or a mixture of two or more enzymes.
  • the enzymes to be used in the methods of the present invention may be in any form suitable for the use in question, e.g., in the form of a dry powder, agglomerated powder, or granulate, in particular a non-dusting granulate, a liquid, in particular a stabilized liquid, or a protected enzyme.
  • the enzymes may me diluted and/or dissolved in an appropriate solvent, preferably water, before being applied to the soy milk product.
  • the appropriate dosage of a given enzyme will depend on the enzyme in question.
  • the skilled person may determine a suitable enzyme unit dosage on the basis of methods known in the art.
  • the effective amount of the glucose oxidase is about 0.001 g to about 200 g enzyme protein per kg soy milk product, more preferably about 0.01 g to about 20 g per kg soy milk product, even more preferably about 0.1 g to about 2 g per kg soy milk product, and most preferably about 0.2 g per kg soy milk product.
  • the glucose oxidase is present in the solution in the process water in an amount effective for reducing off-flavor in the finished product, particularly 1 to 20000 GODU per kg soy milk product, particularly 10 to 15000 GODU per kg soy milk product, particularly 50 to 10000 GODU per kg soy milk product, particularly 500 to 7500 GODU per kg soy milk product or more particularly 1000 to 5000 GODU per kg soy milk product, or most particularly around 2000 GODU per kg soy milk product.
  • One GODU Glucose Oxidase Units
  • the packaged soy milk product e.g. a packaged processed soy milk product such as packaged tofu product
  • the packaged soy milk product may be consumed as it is following opening and removal of the packaging material, or it may be subjected to a thermal treatment before or after opening of the package before being consumed, e.g. by using the soy milk product in a process for production of a meal, comprising subjecting the tofu to elevated temperatures.
  • the packaged soy milk product is subjected to a treatment either before or after opening and removal of the packaging material, e.g. a thermal treatment, leading to the inactivation of the added enzymes before consumption.
  • any of the embodiments described herein may be combined to produce a packaged soy milk product.
  • the invention also relates to packaged soy milk product obtainable by the methods of the present invention.
  • the present invention is further described by the following examples that should not be construed as limiting the scope of the invention.
  • the enzyme compositions used or suitable for use were commercial oxidoreductases: GLUZYMETM 10000 BG, a glucose oxidase preparation from fermentation of Aspergillus niger, and available from Novozymes A/S. FLAVOURSTARTM, a laccase derived from Myceliophthora thermophila, and available from Novozymes A/S. Packed Tofu with juice (20% w/w) produced by Beijing No.2 Soy Processing Plant was bought from a Chinese supermarket. Dissolved oxygen was measured using a CyberScan DO/Temperature Meter. Inhibition of microbial growth was assayed by dilution plating onto LB-plate and manual microbial colony counting.
  • Sensory analysis is carried out by a panel of eight judges.
  • the flavour/taste of a vacuum packaged soy milk product produced according to the method of the invention is rated and compared to a conventional product using a scale from 0 to 15, where 0 referred to least off-flavour/off-taste (fresh taste) and 15 to most off-flavour/off-taste.
  • Prior to the sensory analysis a small training is conducted comparing freshly produced soy milk products (5 days of storage) with the reference applied in the evaluation (3 weeks of storage). Tofu samples of 0.5 kg are out portioned in small cubs with lids and served at room temperature (about 20°C). The samples are tested in triplicates served in random order. The results are given as mean value of the eight judges.
  • Example 1 To a 25g sample of tofu juice (pH6.9), 0.025g glucose and 0.025g glucose oxidase (GLUZYMETM 10000 BG) were added. The solution was incubated at room temperature with stirred and dissolved oxygen was measured. The results are shown in Table 1. The juice was deletion plated onto LB plates and the colonies counted after 5 days. The results showed a significant reduction of colonies on the plates representing samples from the juice treated with glucose oxidase (data not shown).
  • Example 2 Glucose oxidase (GLUZYMETM 10000 BG) is added to tofu juice in a concentration of 0.2 g/L and 1.6 g Dextrose/L.
  • the tofu is cut into cubes of an appropriate size and the tofu cubes are vacuum-packed with approx. 20% of tofu juice.
  • the vacuum-packaged tofu is stored for three weeks in a refrigerator at about 4°C until the sensory analysis is performed.
  • the addition of glucose oxidase clearly reduces the amount of off-flavour/off-taste compared to the reference, and hereby improves the taste of the tofu following storage.
  • Example 3 A laccase preparation originating from Myceliopthora is tested as described in Example 2. FLAVOURSTARTM is added to tofu juice in a concentration of 1 g/L or 0.2 g/L. The improvement of taste and reduction of off-flavour note is comparable to the effect obtained with glucose oxidase in example 1.
  • Example 4 A carbohydrate oxidase from Microdochium nivale (Gerlachia oryzae) is tested as described in Example 2. Carbohydrate oxidase is added to tofu juice in a concentration of 5- 80 mg enzyme protein/L. The improvement of taste and reduction of off-flavour note is comparable to the effect obtained with glucose oxidase in example 1.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne des procédés d'emballage de produits à base de lait de soja comprenant l'étape consistant à ajouter au produit à base de lait de soja une composition enzymatique comprenant une oxydoréductase. L'invention concerne également des produits à base de lait de soja pouvant être obtenus selon les procédés de la présente invention.
PCT/DK2005/000037 2004-01-23 2005-01-21 Procedes d'emballage d'un produit a base de lait de soja Ceased WO2005070223A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200400086 2004-01-23
DKPA200400086 2004-01-23

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WO2005070223A1 true WO2005070223A1 (fr) 2005-08-04

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010124976A3 (fr) * 2009-04-28 2011-05-05 Dsm Ip Assets B.V. Procédé d'amélioration d'un produit à base de fève
JP2015180197A (ja) * 2014-03-06 2015-10-15 味の素株式会社 豆腐類又は豆腐加工品の製造方法並びに豆腐類及び豆腐加工品改質用の製剤
JPWO2022054879A1 (fr) * 2020-09-10 2022-03-17
JPWO2022202889A1 (fr) * 2021-03-23 2022-09-29
WO2023036756A1 (fr) 2021-09-10 2023-03-16 Unilever Ip Holdings B.V. Succédané de viande et procédé pour diminuer un arôme anormal de celui-ci
US12507710B2 (en) 2020-03-23 2025-12-30 Conopco, Inc. Frozen confection

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US3966632A (en) * 1974-06-06 1976-06-29 G. D. Searle & Co. Vegetable oil emulsion
WO1986005659A1 (fr) * 1985-03-29 1986-10-09 Gupta, Mahendra, Prasad Traitement d'aliments dans un environnement depourvu d'oxygene
EP0328322A2 (fr) * 1988-02-12 1989-08-16 Fujisawa Pharmaceutical Co., Ltd. Procédé de préparation de lait de soja avec un arôme amélioré
JPH0310650A (ja) * 1989-06-08 1991-01-18 Asahi Kogyo Kk 豆腐の保存性向上の処理方法
US5094875A (en) * 1987-10-19 1992-03-10 Chen Lu Ao Continuous method of tofu production
EP0963704A2 (fr) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Produit alimentaire contenant des protéines traitées par une transglutaminase et une oxydoreductase
CN1259308A (zh) * 1999-01-07 2000-07-12 陈顺志 一种保鲜干豆腐的加工方法
US6426112B1 (en) * 1999-07-23 2002-07-30 University Of Kentucky Research Foundation Soy products having improved odor and flavor and methods related thereto

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* Cited by examiner, † Cited by third party
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US3966632A (en) * 1974-06-06 1976-06-29 G. D. Searle & Co. Vegetable oil emulsion
WO1986005659A1 (fr) * 1985-03-29 1986-10-09 Gupta, Mahendra, Prasad Traitement d'aliments dans un environnement depourvu d'oxygene
US5094875A (en) * 1987-10-19 1992-03-10 Chen Lu Ao Continuous method of tofu production
EP0328322A2 (fr) * 1988-02-12 1989-08-16 Fujisawa Pharmaceutical Co., Ltd. Procédé de préparation de lait de soja avec un arôme amélioré
JPH0310650A (ja) * 1989-06-08 1991-01-18 Asahi Kogyo Kk 豆腐の保存性向上の処理方法
EP0963704A2 (fr) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Produit alimentaire contenant des protéines traitées par une transglutaminase et une oxydoreductase
CN1259308A (zh) * 1999-01-07 2000-07-12 陈顺志 一种保鲜干豆腐的加工方法
US6426112B1 (en) * 1999-07-23 2002-07-30 University Of Kentucky Research Foundation Soy products having improved odor and flavor and methods related thereto

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DATABASE WPI Section Ch Week 200054, Derwent World Patents Index; Class D13, AN 2000-572753, XP002319333 *
MAHESHWARI P ET AL: "CHARACTERIZATION AND APPLICATION OF PORCINE LIVER ALDEHYDE OXIDASE IN THE OFF-FLAVOR REDUCTION OF SOY PROTEINS", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY. WASHINGTON, US, vol. 45, no. 7, 1 July 1997 (1997-07-01), pages 2488 - 2494, XP000656900, ISSN: 0021-8561 *
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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010124976A3 (fr) * 2009-04-28 2011-05-05 Dsm Ip Assets B.V. Procédé d'amélioration d'un produit à base de fève
JP2015180197A (ja) * 2014-03-06 2015-10-15 味の素株式会社 豆腐類又は豆腐加工品の製造方法並びに豆腐類及び豆腐加工品改質用の製剤
US12507710B2 (en) 2020-03-23 2025-12-30 Conopco, Inc. Frozen confection
JPWO2022054879A1 (fr) * 2020-09-10 2022-03-17
WO2022054879A1 (fr) * 2020-09-10 2022-03-17 天野エンザイム株式会社 Procédé de production de tofu
CN116113331A (zh) * 2020-09-10 2023-05-12 天野酶制品株式会社 豆腐的制造方法
EP4212024A4 (fr) * 2020-09-10 2024-10-02 Amano Enzyme Inc. Procédé de production de tofu
JP7769616B2 (ja) 2020-09-10 2025-11-13 天野エンザイム株式会社 豆腐の製造方法
JPWO2022202889A1 (fr) * 2021-03-23 2022-09-29
WO2022202889A1 (fr) * 2021-03-23 2022-09-29 天野エンザイム株式会社 Procédé de fabrication d'une boisson de soja traitée
WO2023036756A1 (fr) 2021-09-10 2023-03-16 Unilever Ip Holdings B.V. Succédané de viande et procédé pour diminuer un arôme anormal de celui-ci

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