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WO2015183104A1 - Lait à teneur réduite en lactose et procédés de production associés - Google Patents

Lait à teneur réduite en lactose et procédés de production associés Download PDF

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Publication number
WO2015183104A1
WO2015183104A1 PCT/NZ2015/000041 NZ2015000041W WO2015183104A1 WO 2015183104 A1 WO2015183104 A1 WO 2015183104A1 NZ 2015000041 W NZ2015000041 W NZ 2015000041W WO 2015183104 A1 WO2015183104 A1 WO 2015183104A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
lactose
fungi
oryzae
aspergillus
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/NZ2015/000041
Other languages
English (en)
Inventor
Song XIAO YAN
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.)
Harvest Brothers Ltd
Original Assignee
Harvest Brothers Ltd
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 Harvest Brothers Ltd filed Critical Harvest Brothers Ltd
Publication of WO2015183104A1 publication Critical patent/WO2015183104A1/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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/12—Preservation of milk or milk preparations by heating
    • A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23B11/133—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations

Definitions

  • This invention relates to reduced lactose milk and methods for producing same. BACKGROUND ART
  • Lactose intolerance is a condition observed at extremely high rates (90-100% prevalence) in the Chinese, Indian and Thai populations, and to a lesser extent (about 10- 40% prevalence) in European populations (Lactose and Lactase, Scientific American, October 1972).
  • lactose-free or reduced lactose products have been developed for bread, cheese, yogurt, and milk. Given milk is a base ingredient for all these foods, the process for making lactose-free milk is of particular commercial relevance.
  • a further problem of this mainstay technique is that the lactase enzyme is expensive to purchase or manufacture. When working with large quantities of milk, this expense is not a minor issue, and substantially increases the cost of the milk product, and/or lowers profit margins.
  • the lactase used is often not microbe free, nor is it sterilised. As such, during incubation with milk to digest the lactose, there is possibility that the milk can be contaminated during the enzymatic process. If the lactase is filtered to remove microbes before the process, the filtration process adds a further step and can be difficult. Furthermore, the lactase enzyme can have a shorter life span outside of its normal environment or can be intolerant to the fat and protein in milk, resulting in inefficient or inaccurate lactose digestion profiles. It is also possible that lactase can lose some activity if not stored correctly.
  • Acidophilus and Kefir milk which use certain Acidophilus bacteria or Kefir yeast to ferment milk.
  • the lactase enzyme inherent in the microbe digests the lactose.
  • problems seen with Acidophilus and Kefir milk are poor lactose digestion and/or inefficient lactose digestion (meaning long fermentation times), and/or a significant loss of taste and/or sensory perception.
  • another hurdle with fermentation is the need to illustrate safety concerns using the microbes.
  • lactose-free milk may then be used as a base ingredient for other lactose-free food products.
  • a method of manufacturing a lactose-free or lactose reduced milk characterised by the step of a) fermenting a milk including lactose with an amount of a fungi which produces the
  • lactase and therefore is able to digest lactose, wherein the fungi is selected from the group consisting of Aspergillus Oryzae, Aspergillus sojae, Aspergillus niger, Rhizopus oryzae, and combinations thereof to digest an amount of lactose in the milk; and b) substantially separating the milk from the fungi.
  • a lactose-free or lactose reduced milk using the method as substantially described above, characterized in that the milk includes less than 4% w/w lactose.
  • a method of treating or preventing lactose intolerance in an animal characterised by the step of administering an amount of milk as substantially described above.
  • lactose should be taken as meaning the disaccharide sugar (C1 2 H 2 2O-11) present in milk for instance from cows, goat, sheep and so forth. Lactose is a carbohydrate, which when digested with lactase, converts the lactose into byproducts that are more easily digested by the body. This is particularly important for those who are lactose intolerant.
  • lactose-free milk should be taken as meaning a milk with substantially no lactose (i.e. less than 0.1 % w/w) remaining in it, as a result of enzymatic breakdown or digestion of lactose in the milk product into other components.
  • lactose reduced milk should be taken as meaning milk having less than about 4 % w/w lactose. Typically, normal processed milk has between 4 to 6% w/w lactose, often depending on the fat content.
  • the method includes depleting at least 50%, 70%, 90%, 95% 99% or 100% of all the lactose in the milk.
  • a standard 2% fat milk includes about 5% w/w lactose, whereas the present invention most preferably alters the milk to have between 0.0 to 0.5% w/w lactose (although levels below 2% w/w lactose are likely to be commercially acceptable for some purposes).
  • the particular amount of depletion of lactose may be controlled as discussed further below.
  • milk should be taken as meaning raw milk, pasteurized milk, fat depleted milk, reconstituted milk powers and/or recombined milk.
  • fermentation should be taken as meaning the incubation or culturing milk with a microbial strain of interest to allow the microbe to proliferate in the milk.
  • fungus or "fungi” should be taken as meaning any species within a large group of eukaryotic organisms that include yeasts and molds. Fungi are distinct from bacteria. One major structural difference which allows fungi to be classified as a distinct organism to bacteria is that fungi cell walls include chitin. Fungi have been used for centuries in fermentation processes in wine, beer, and soy sauce.
  • spergillus genus should be taken as meaning a group of fungi that reproduce asexually and characterised by morphological features (see
  • fungi within this class may not be suitable for fermentation purposes, may have specifically have issues with fungi toxicity, may have poor lactose digestion and/or may have effects on sensory properties of food products.
  • Raper and Fennell reported 132 species within the genus arranged in 18 groups based on distinctive morphological differences. It should also be appreciated that a number of synonyms for the genus Aspergillus have been used in the past, including
  • the fungi used in step a) of the method is A. oryzae or genetically modified strains thereof.
  • A. oryzae is one of four fungi in the Aspergillus flavus (A. flavus) group.
  • the other members in the A. flavus group include A. sojae, A. nominus, and A. parasiticus.
  • A, oryzae provides surprisingly beneficial results for milk fermentation in that it: a) is able to efficiently digest lactose in milk using the lactase enzyme inherently produced by the fungi which is excreted from the fungi cells into the milk, and; b) does not have a negative impact on taste or sensory perception of milk compared normal lactose milk or that digested by many other microbial strains such as
  • Lactobacillus acidophilus It should be appreciated that the process to make Acidophilus milk is disadvantageous compared to the present invention because of its resulting inherent sour flavour (often not liked by consumers), and also the low level of lactose digestion seen with Acidophilus milk (typically only about 30% digestion). This is compared to the preliminary studies conducted by the Applicant, where close to 100% of the lactose is able to be digested using A. oryzae within a relatively short time frame, and the resulting flavour and sensory perception is comparatively and surprisingly very good.
  • A. oryzae has never before been applied to the fermentation process of milk.
  • the Applicant envisages that this may be partly due to past experience from traditional fermentation processes - for instance to make yogurt and Acidophilus milk - where the taste is sour and/or lactose digestion is insufficient.
  • a further advantage of A. oryzae is that their use for making other fermented products is known to be safe for human consumption. For instance, A. oryzae have been widely used for centuries in Oriental fermentation processes for preparing soy sauce, sake and miso.
  • a person skilled in the art would appreciate it would be expected, based on these preliminary results, that certain other related species currently in the A. flavus group, such as A. sojae could also be used in the present invention. Beyond A, sojae, currently the only other two fungi in the group (A. nominus, A. parasiticus) both produce fungal toxins and are not suitable for food fermentation.
  • Aspergillus niger s another fungi that the inventor expects may portray the same or similar benefits to A. oryzae.
  • A. niger is used industrially in the food industry. Many foods are processed using A. niger particularly for the breakdown of certain complex sugars using enzymes produced by the microbe.
  • Rhizopus oryzae is another fungi that the inventor considers may potentially portray the same surprising results seen with A. oryzae. These fungi are mainly used in Asia in the food industry and are considered generally safe for use. They also produce lactase, which is excreted from the cells. Again, there appears to be no prior teaching of using these fungi for the claimed invention.
  • step a) includes adding 5-10% w/w of A. oryzae to the milk.
  • the milk is sterilised (pasteurized).
  • Typical pasteurization conditions may be exposing the milk to temperatures of 85 to 95°C for 15 to 30 seconds in a heat exchanger.
  • the milk is raw milk.
  • the present invention allows one to work directly with raw milk following a pasteurization step, such that the milk may be treated immediately with the fermentation step to remove lactose. This has significant advantages over the prior art including complete process control and cost/time savings.
  • the fermentation step according to the present invention should not be limited to a method of using raw and/or pasteurized milk.
  • the fermentation step according to the present invention may equally be applied to pre-processed milk which is shown in the prior art (See Figure 1 ). This may still offer advantages over using purified lactase, including cost savings, avoiding issues with unstable enzyme and/or incomplete digestion, contamination issues, and the advantage of using a naturally derived microbe instead of a GM modified enzyme.
  • the fermentation process includes the addition of an oxygen source.
  • this is provided through ventilation to the fermentation tank.
  • Fungi such as A. oryzae typically require an added oxygen source for effective proliferation.
  • the temperature during the fermentation step is maintained between 20 to 40°C.
  • the temperature during the fermentation step is maintained between 25 to 38°C. Most preferably, the temperature during the fermentation step is maintained between 28 to 35°C.
  • the fermentation step is performed for a period of 5 to 24 hours.
  • the fermentation step is performed for a period of 9 to 20 hours.
  • the fermentation step is performed for a period of 12 to 18 hours.
  • the inventor observed 99% lactose digestion when using the fermentation step of raw (post-pasteurized) milk cultured with A. Oryzae at 33°C for 18 hours. It is expected that reducing the fermentation step to conditions as low as 5 hours at 20°C may still result is acceptable lactose digestion, yet perhaps to only about 90% lactose digestion (equating to about 0.4 % w/w lactose).
  • the Applicant submits the preferred fermentation conditions should not be a limitation to the scope of protection, but do highlight considerable advantages and further inventive features over the production of Acidophilus and Kefir milk, which both claim to be low lactose milk.
  • the current invention of using A. oryzae addresses problems relating to inefficient processing time, inefficient lactose digestion and/or poor taste as seen with Acidophilus and Kefir milk.
  • the resulting milk of the present invention also shows no effect on physical or chemical stability issues compared to normal lactose containing milk or milk digested with purified lactase (according to the mainstay of producing lactose-free milk).
  • the method includes removing the fungi from the milk. It should be appreciated that a range of techniques may be used to achieve this step, for instance centrifugation or filtering to remove all or substantially all of the fungi.
  • the milk is sterilized.
  • ultra high temperature processing is used according to known techniques. Typically this may utilise conditions such as a temperature exceeding 135°C for 1-2 seconds. This step helps to sterilize the overall product for safety, and importantly kills any remaining fungi spores in the milk.
  • the milk may then be packaged for storage/delivery and eventually consumption or use in food manufacturing.
  • Figure 1 Existing process (prior art) to produce low lactose or lactose-free milk using
  • Example 1 Preferred method of preparing a low lactose or lactose-free milk.
  • the fermentation step is performed for 12-18 hours at between 28-33°C, with
  • the milk is then centrifuged or filtered to separate the low/no lactose milk from the fermentation culture.
  • the milk is then UHT treated (at 123°C, 3-5s) or spray-dried into powder prior to
  • Example 2 Alternative method of preparing a low lactose or lactose-free milk
  • Inoculate the milk by adding a starter of A. oryzae, preferably 5-10% w/w of the milk to the fermentation tank, either before or after the pasteurized milk is added.
  • the fermentation step is performed for 12-18 hours at between 28-33°C, with
  • 70-90% of the fermented milk is then separated from the mycelia (i.e. fungi) and either is UHT treated or is spray-dried.
  • Example 3 Low lactose milk prepared from the present invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de fabrication d'un lait sans lactose ou à teneur réduite en lactose, se caractérisant en ce qu'il comprend des étapes de fermentation d'un lait contenant du lactose au moyen de champignons produisant l'enzyme lactase et par conséquent apte à digérer le lactose. Les champignons sont sélectionnés dans le groupe constitué par Aspergillus oryzae, Aspergillus sojae, Aspergillus niger, Rhizopus oryzae et des combinaisons de ceux-ci, pour digérer une quantité de lactose contenu dans le lait. Le procédé consiste ensuite à séparer sensiblement le lait des champignons. L'invention concerne également un lait à faible teneur en lactose, fermenté au moyen d'un champignon produisant l'enzyme lactase et par conséquent apte à digérer le lactose, le champignon étant sélectionné dans le groupe constitué par Aspergillus oryzae, Aspergillus sojae, Aspergillus niger, Rhizopus oryzae et des combinaisons de ceux-ci, le lait selon l'invention se caractérisant en ce que la quantité de lactose qu'il contient est inférieure à 4% en poids.
PCT/NZ2015/000041 2014-05-30 2015-05-29 Lait à teneur réduite en lactose et procédés de production associés Ceased WO2015183104A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ625738 2014-05-30
NZ625738A NZ625738A (en) 2014-05-30 2014-05-30 Reduced lactose milk and methods for producing same

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WO2015183104A1 true WO2015183104A1 (fr) 2015-12-03

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108064936A (zh) * 2016-11-11 2018-05-25 内蒙古伊利实业集团股份有限公司 一种减少美拉德产物的液态乳制品的制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008136671A1 (fr) * 2007-05-04 2008-11-13 Friesland Brands B.V. Produits laitiers hypocaloriques
EP2272374A1 (fr) * 2009-06-23 2011-01-12 Nestec S.A. Poudre de lait contenant de la lactase
US20120040051A1 (en) * 2010-08-13 2012-02-16 Kwan-Han Chen Process for preparing milk product enhanced with galactooligosaccharide and easily absorbable, and functional milk product prepared therewith
CN103082000A (zh) * 2013-02-06 2013-05-08 内蒙古蒙牛乳业（集团）股份有限公司 一种含有鱼油的低乳糖液态乳制品及其生产方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008136671A1 (fr) * 2007-05-04 2008-11-13 Friesland Brands B.V. Produits laitiers hypocaloriques
EP2272374A1 (fr) * 2009-06-23 2011-01-12 Nestec S.A. Poudre de lait contenant de la lactase
US20120040051A1 (en) * 2010-08-13 2012-02-16 Kwan-Han Chen Process for preparing milk product enhanced with galactooligosaccharide and easily absorbable, and functional milk product prepared therewith
CN103082000A (zh) * 2013-02-06 2013-05-08 内蒙古蒙牛乳业（集团）股份有限公司 一种含有鱼油的低乳糖液态乳制品及其生产方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KUMARI, R. ET AL.: "Biotechnology - An Overview'' in ''Biotechnological Applications of Microbes", New Delhi, pages 7, ISBN: 81-88237-31-0, Retrieved from the Internet <URL:https://books.google.com.au/books?id=FkLeHtvCo3UC&dq=milk+aspergillus+oryzae+1actose-free&lr=&source=gbs_navlinkss> [retrieved on 20150907] *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108064936A (zh) * 2016-11-11 2018-05-25 内蒙古伊利实业集团股份有限公司 一种减少美拉德产物的液态乳制品的制备方法

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