AU1670699A

AU1670699A - Composition made with fromage frais

Info

Publication number: AU1670699A
Application number: AU16706/99A
Authority: AU
Inventors: Claude Parmantier
Original assignee: Societe des Produits Nestle SA; Nestle SA
Current assignee: Societe des Produits Nestle SA
Priority date: 1997-11-26
Filing date: 1998-11-13
Publication date: 1999-06-16
Anticipated expiration: 2018-11-13
Also published as: EP1033917A1; WO1999027796A1; BR9814893A; IL135991A0; DE69803700T2; EP1033917B1; AR017681A1; RU2197830C2; ATE212507T1; ES2170544T3; AU737083B2; CA2310327A1; IL135991A; NZ504464A; DE69803700D1

Description

Composition made with fromage frais The present invention relates to a food composition 5 made with fromage frais and to a method for preparing such a composition. It is known to prepare frozen cheesecakes. 10 Thus, US 4,795,650 describes a method for preparing a frozen cheesecake obtained by extrusion. To do this, a stable dispersion containing, in particular, acidified cream, a cream cheese, cream, egg whites, sugar, water and flavourings is heat-treated, homogenized, aerated 15 and then semi-frozen. The mixture thus semi-frozen is extruded at -5*C and finally frozen in stable form. The product obtained by this type of method does not have a particularly aerated texture and, moreover, can 20 not be stored at refrigerated temperatures or subjected to refrigeration-freezing cycles without suffering adverse changes in its physical structure and its organoleptic qualities. 25 FR-A-2 242 033 describes a whipped topping based on cream and on an acidified milk-based product suitable for making into mousse. The product can be either based on cream and fromage frais or based on cream and yoghurt. The teaching of that document is that when it 30 contains fromage frais, the product can be rendered in overrun form such that the increase in volume, which characterizes the overrunning operation, is within a range from 60% (Example 4) to 100% (Example 6), with intermediate values of 67% (Example 1) and 89% (Example 35 7). US-A-4 425 369 relates to a preparation for a baked cheesecake containing egg yolk. The overrun values AMENDED SHEET - la indicated are, respectively, 40%, 47% and 80%. FR-A-2 125 601 describes a machine for overrunning by dissolution producing a whipped cream which can be 5 frozen and thawed and which contains no cheese. EP-A-0 256 561 describes the manufacture of a mass of emulsified confectionery as a filling for biscuits and cakes, by successive hot-mixing of a base made with 10 fromage frais, yoghurt and condensed milk, with a premix of sugar and carob flour, and then with a pasty mass of fat, homogenization, pasteurization, incorporation of an inert gas and cooling of the creamy mass obtained with stirring to crystallize at least 15 some of the fat and sugar. The level of overrun is from 25 to 100%, preferably 42.8 to 66.6%. The aim of the present invention is to propose a light textured, creamy food composition made with fromage 20 frais, which can be stored at refrigerated temperatures or frozen, or even, which can undergo freezing refrigeration cycles while at the same time remaining creamy and stable. 25 To this end, the food composition according to the present invention contains: - a heated and homogenized mixture of 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40% milk cream, containing 25-45% fat, and 0.2-1.5% thickener, 30 - from 10 to 50% fromage frais, added to the above mixture at a temperature below 60 0 C, and it is overrun to a degree of 150 to 300%. The more the composition made with fromage frais is 35 expanded, the greater its creaminess and the finer its texture. AMENDED SHEET -2 5 10 15 20 25 30 35 A subject of the present invention is also a method for preparing such a food composition. AMENDED SHEET -3 In the method according to the present invention a mixture is prepared containing 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40% milk cream, 5 containing 25-45% fat, and 0.2-1.5% thickener, this mixture is heated to 35-80*C and homogenized, its temperature is kept below 60 0 C, 10-50% fromage frais is added thereto, so as to obtain a composition made with fromage frais, and lastly this composition is expanded 10 to 150-300% so as to obtain a creamy composition made with fromage frais. Preferably, a mixture containing 7-10% milk or milk derivative, 0.7-1.1% emulsifier, 27-35% milk cream, 15 containing 25-45% fat, and 0.5-1% thickener is prepared at 7-15 0 C. The milk or the milk derivative can be preheated to 75-90*C and 0.1-10% vegetable fat, relative to the 20 total weight of the composition made with fromage frais, are added thereto, for example. The vegetable fat, whose melting point is above 30 0 C, may or may not be hydrogenated, for example. It imparts creaminess to the composition made with fromage frais to be frozen. 25 Moreover, it overcomes the problems of the hardening effects of a highly expanded product during its storage. Milk cream is used to increase the organoleptic 30 qualities of the composition made with fromage frais, in particular its creaminess, for example. Gelatin, carboxymethylcellulose, xanthan gum, guar gum, carob flour, starch and/or pectin can be used as 35 thickener, so as to increase the viscosity of the composition made with fromage frais and to allow better storage at refrigerated temperatures. AMENDED SHEET -4 A monoglyceride, a diglyceride and/or lecithin can be used as emulsifier, so as to allow better expansion to 150-300% of the composition made with fromage frais, for example. 5 The mixture is then heated to 31-80*C, so as to melt the fat and allow good homogenization of the mixture. The mixture can then be treated in a homogenizer at 10 20-300 bar, so as to burst the fat globules contained in the mixture and to obtain a uniform mixture with a smooth texture, for example. The mixture can then be pasteurized at a temperature of 15 82-97*C, for example. Its temperature is then kept below 60 0 C, preferably at 45-57*C, so as to avoid the fromage frais forming lumps when it is added to the mixture. 20 10-50% fromage frais is thus added to the mixture. 0-15% sugar and/or 0.1-1.5% salt can be added to the mixture, for example. 25 Sucrose, invert sugar syrup, glucose syrup and/or honey can be used, for example, as sugar. AMENDED SHEET -5 Cocoa, coffee, hazelnuts or vanilla can be used in solid form, in particular as powder, or in liquid form, for example. 5 Lemons, cherries, strawberries, raspberries, mul berries, apricots or peaches can be used in particular, as whole fruit and/or as fruit pieces and/or as fruit syrup. The whole fruit and/or fruit pieces can be fruit which may or may not be in conserve form, semi 10 conserved fruit and/or freeze-dried fruit, for example. If a savoury composition made with fromage frais is prepared, vegetable pieces and/or whole vegetables, spices, seasonings, meat, seafood and/or fish can be 15 added, in particular, as flavouring, for example. Finally, the composition is expanded to 150-300%, so as to obtain a creamy composition made with fromage frais. It can be expanded by incorporating therein, by con 20 tinuous injection, in particular 600-800 ml of an inert gas, such as nitrogen or other gases, such as air or carbon dioxide, per litre of composition, for example. If the composition is expanded to 200-300%, its tem 25 perature is preferably lowered to 7-15*C before expanding it. If the composition is expanded to 150-200%, its tem perature is preferably lowered to a temperature below 30 300C before expanding it. This composition made with fromage frais can then be stored for up to 28 days at refrigerated temperatures. 35 The composition made with fromage frais and the method for preparing it, according to the present invention, are described in greater detail in the examples below, in which the percentages are given on a weight basis, except where otherwise mentioned.

-6 Example 1 A raspberry-flavoured composition made with fromage 5 frais is prepared. To do this, 8.36% of skimmed milk is preheated to 80*C, to which is added 5.06% of coconut fat. 10 Next, a mixture containing the milk is prepared, at 10*C, to which are added the coconut fat, 0.97% lecithin, 29.04% milk cream, containing 40% fat, and 0.57% gelatin. 15 The mixture is heated to 700C and processed in a homogenizer at 40 bar. It is pasteurized at 940C for 15 seconds. 20 The temperature of the mixture is then maintained at 550C and 33% fromage frais, 18% raspberries in sugar and 5% of 66% invert sugar are added thereto, so as to obtain a composition made with fromage frais. 25 The temperature of the composition is lowered to 80C and it is then expanded to a degree of expansion of 300%, so as to make it creamy. The raspberry-flavoured composition made with fromage 30 frais then has a density of 268 g/l. Finally, it is packaged in a container and stored in a refrigeration unit at 80C. 35 The consumer can then store it at refrigerated tempera tures and eat it like a mousse or freeze it and eat it like an ice cream. This composition can undergo freezing-refrigeration cycles without being adversely affected thereby.

-7 Example 2 A cherry-flavoured composition made with fromage frais is prepared. 5 To do this, 10% of skimmed milk is preheated to 800C, to which is added 2% of coconut fat. Next, a mixture containing the milk is prepared, at 10 8*C, to which are added the coconut fat, 0.8% lecithin, 34.6% milk cream, containing 40% fat, and 0.5% gelatin. The mixture is heated to 600C and processed in a homogenizer at 60 bar. 15 It is pasteurized at 900C for 20 seconds. The mixture is then maintained at a temperature of 400C and 40% fromage frais, 0.1% concentrated cherry 20 flavouring and 12% of 66% invert sugar are added thereto, so as to obtain a composition made with fromage frais. The temperature of the composition is lowered to 70C 25 and it is then expanded to a degree of expansion of 200%, so as to make it creamy. The cherry-flavoured composition made with fromage frais then has a density of 350 g/l. 30 Finally, it is packaged in a flexible package and stored in a refrigeration unit at 80C. The consumer can store it at refrigerated temperatures 35 and eat it like a mousse or freeze it and eat it in the form of an ice cream. This composition can undergo freezing-refrigeration cycles without being adversely affected.

-8 Example 3 An apricot-flavoured composition made with fromage frais is prepared. 5 To do this, 12% of skimmed milk is preheated to 800C, to which is added 10% of coconut fat. Next, a mixture containing the milk is prepared, at 10 100C, to which are added the coconut fat, 1.1% mono glyceride, 22% milk cream, containing 40% fat, and 0.9% gelatin. The mixture is heated to 600C and processed in a 15 homogenizer at 80 bar. It is pasteurized at 90*C for 20 seconds. The mixture is then maintained at a temperature of 400C 20 and 28% fromage frais, 24% of apricots in sugar and 2% of 66% invert sugar are added thereto, so as to obtain a composition made with fromage frais. The temperature of the composition is lowered to 70C 25 and it is then expanded to a degree of expansion of 150%, so as to make it creamy. The apricot-flavoured composition made with fromage frais then has a density of 430 g/l. 30 Finally, it is packaged in a plastic container and stored in a refrigeration unit at 80C. The consumer can eat this apricot-flavoured composition 35 made with fromage frais in the form of a mousse, after storage at refrigerated temperatures, or can freeze it, so as to obtain an apricot-flavoured ice cream made with fromage frais. This composition made with fromage -9 frais can undergo freezing-refrigeration cycles without being adversely affected thereby. Example 4 5 A fish composition made with fromage frais is prepared. To do this, a mixture containing 10.5% skimmed milk, 0.8% lecithin, 31.1% milk cream, containing 40% fat, 10 0.5% starch and 0.8% gelatin is prepared, at 100C. The mixture is heated to 700C and is processed in a homogenizer at 50 bar. 15 It is pasteurized at 920C for 2 min. The mixture is then maintained at a temperature of 500C and 45% fromage frais, 1% salt and 10.3% of a culinary preparation containing small vegetables, pieces of 20 salmon and monkfish and spices are added thereto so as to prepare a composition made with fromage frais. The temperature of the composition is lowered to 8*C and it is then expanded to a degree of expansion of 25 150%, so as to make it creamy. This fish composition made with fromage frais has a density of 320 g/l. 30 It is then packaged in a plastic container and stored in a refrigeration unit at 80C. The consumer can eat this fish composition made with fromage frais directly after storage at refrigerated 35 temperatures, or can freeze it. This composition can undergo freezing-refrigeration cycles without being adversely affected.

Claims

1. Food composition based on fromage frais, which is creamy and has a smooth texture, characterized in 5 that it contains: - a heated and homogenized mixture of 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40% milk cream, containing 25-45% sat, and 0.2-1.5% thickener, 10 - from 10 to 50% fromage frais, added to the above mixture at a temperature below 60 0 C, and in that it is overrun to a degree of 150 to 300%. 15 2. Food composition acpording to Claim 1, charact erized in that it has a density of 265 to 440 g/l.

3. Method for preparing a food composition according to either of Claims 1 and 2, in which: 20 - a mixture containi g 5-15% milk or milk deriva tive, 0.2-1.5% equlsifier, 20-40% milk cream, containing 25-45% fat, and 0.2-1.5% thickener is prepared, - this mixture is 'heated to 35-80 0 C, 25 - it is homogenized, - it is kept below a temperature of 60"C, - 10-50% fromage frais is added thereto, so as to obtain a composition made with fromage frais, - lastly, this composition is expanded to 30 150-300%, so as to obtain a creamy composition made with fromage frais.

4. Method according to Claim 3, in which the milk or the milk derivative is preheated to 75-90 0 C and 35 0.1-10% vegetable fat, relative to the total weight of the composition made with fromage frais, is added thereto.

5. Method according to either of Claims 3 and 4, in 40 which the mixture is homogenized at 20-300 bar. AMENDED SHEET - 11 6. Method according to one of the claims 3 to 5, in which the mixture is pasteurized at 82 - 97 0 C. 5 7. Method according to one of Claims 3 to 6, in which 0-15% sugar and/or 0.1-1.5% salt are added to the mixture.

8. Method according to one of Claims 3 to 7, in which 10 up to 25% flavourings are added to the mixture.

9. Method according to one of Claims 3 to 8, in which the composition is lowered to a temperature of 7-150C and it is then expanded to 200-300%. 15

10. Method according to one of Claims 3 to 8, in which the temperature of the composition is lowered to a temperature below 30 0 C and it is then expanded to

150-200%. 20 AMENDED SHEET