EP2706869A1 - Produit laitier pouvant être congelé - Google Patents

Produit laitier pouvant être congelé

Info

Publication number
EP2706869A1
EP2706869A1 EP12723131.4A EP12723131A EP2706869A1 EP 2706869 A1 EP2706869 A1 EP 2706869A1 EP 12723131 A EP12723131 A EP 12723131A EP 2706869 A1 EP2706869 A1 EP 2706869A1
Authority
EP
European Patent Office
Prior art keywords
composition
weight
milk
temperature
use according
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.)
Withdrawn
Application number
EP12723131.4A
Other languages
German (de)
English (en)
Inventor
Cristina SANCHEZ RAMS
Elena Vela Roca
Blanca TORRELLA LATORRE
Maria Luisa GARCIA ANTOLIN
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.)
Danone SA Spain
Original Assignee
Danone SA Spain
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 Danone SA Spain filed Critical Danone SA Spain
Priority to EP12723131.4A priority Critical patent/EP2706869A1/fr
Priority claimed from PCT/EP2012/058727 external-priority patent/WO2012152908A1/fr
Publication of EP2706869A1 publication Critical patent/EP2706869A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Definitions

  • the invention concerns freezable dairy compositions comprising milk, processes for making such compositions and for freezing them, and their uses.
  • Dairy compositions stored at chilled temperatures are appreciated by consumers, for example as a healthy nutrition due to milk.
  • Frozen compositions such as ice-creams or frozen yogurts are appreciated by consumers, for example because they provide some indulgence and pleasure.
  • the frozen temperatures are also appreciated by consumers as refreshing.
  • chilled products and frozen products are transported and stored via different logistic channels, and do not provide to the consumer any choice as to home storage and consumption.
  • storage and transportation at frozen temperatures require much energy and/or care, either from the plant to the distribution site (store or restaurant), or from the distribution site to the consumer's site of use, for example the consumer's home.
  • Document EP 1882418 describes aerated frozen food compositions comprising probiotics.
  • the compositions are low-fat compositions with high content of viable probiotics, and small crystal sizes (lower than 55 ⁇ ).
  • the compositions are aerated and frozen before storage.
  • the compositions comprise skimmed milk, vegetal oil, emulsifiers, sucrose, fructose, and gums. The process and the compositions are not adapted to versatile consumption as a fresh dairy product or as a frozen product. There is thus a need for other products and/or other uses.
  • compositions are aerated and frozen before storage.
  • examples of compositions comprise cream, whole yogurt, fructose, inulin, fibers, and milk proteins.
  • the process and the compositions are not adapted to versatile consumption as a fresh dairy product or as a frozen product. There is thus a need for other products and/or other uses.
  • compositions comprising maltose and sucrose sweeteners.
  • the association of sweeteners is said to improve the crystal size stability.
  • the compositions are aerated and frozen before storage.
  • Examples of compositions comprise sucrose, maltose, non-fat milk solids, and fat.
  • Comparative examples comprise cream, skimmed milk, sucrose, emulsifiers, and gums. The process and the compositions are not adapted to versatile consumption as a fresh dairy product or as a frozen product. There is thus a need for other products and/or other uses.
  • compositions comprising particular emulsifiers that allow formation of alpha fat crystals. This is reported as allowing fine aerated structure and high resistance to heat shocks.
  • the compositions are aerated and frozen before storage. Examples of compositions comprise fat, whey solids, sugar, syrup, gums, emulsifiers, and water. The process and the compositions are not adapted to versatile consumption as a fresh dairy product or as a frozen product. There is thus a need for other products and/or other uses.
  • Document WO 00/49883 describes aerated frozen food compositions comprising non-fat milk, milk, fat, sucrose, syrup, dextrose, starch, and gums.
  • the compositions are aerated and frozen before storage.
  • the process and the compositions are not adapted to versatile consumption as a fresh dairy product or as a frozen product. There is thus a need for other products and/or other uses.
  • Freezing Peptides said compositions having small size ice crystals after storage for 3 weeks at - ⁇ ⁇ ' ⁇ .
  • compositions comprise Anti-Freezing Peptides, sugar, skim milk, fat, gums, monoglyceride, sucrose and maltodextrine.
  • the compositions are frozen before storage. The process and the compositions are not adapted to versatile consumption as a fresh dairy product or as a frozen product. There is thus a need for other products and/or other uses.
  • Document JP 1 1 -155490 describes compositions that can be distributed at ordinary temperature and frozen.
  • compositions include gums, cream, sugar, milk, cyclodextrine, and wine.
  • the compositions are not aerated and cannot be easily scooped. There is thus a need for other products.
  • Document WO 93/02567 describes frozen food compositions. The compositions are aerated and frozen before storage. Examples of compositions comprise sucrose, syrup, fat, whey, gums, and emulsifiers. The process and the compositions are not adapted to versatile consumption as a fresh dairy product or as a frozen product. There is thus a need for other products and/or other uses.
  • compositions comprising hydrolyzed starch.
  • the compositions are aerated and frozen before storage.
  • Examples of compositions comprise cream, skim milk, egg yolk, sucrose, corn syrup, water and yogurt.
  • the process and the compositions are not adapted to versatile consumption as a fresh dairy product or as a frozen product. There is thus a need for other products and/or other uses.
  • Document US 4631 196 describes a low-fat food composition that can be eaten in refrigerated form (at fresh temperatures) or in a frozen form (at freeze temperatures).
  • the composition can be aerated.
  • Examples of composition comprise skimmed milk, water, polydextrose, sodium caseinate, fructose, gelatin, gums and emulsifiers.
  • the compositions do not comprise cream. This does not allow good properties upon freezing and generate high crystal sizes. There is thus a need for other products and/or other uses.
  • the invention addresses at least one of the problems or needs mentioned above, with the use of a dairy composition comprising milk, stored at a temperature of from 0.5 to 10°C, for preparing a frozen composition by freezing at a temperature of from -25 °C to - ⁇ . ⁇ ' ⁇ , wherein:
  • composition comprises gas inclusions
  • composition has an overrun of from 25% to 150%, preferably of from 25% to 50% or of from 50% to 150% or of from 75% to 125% or of from 60% to 100%.
  • compositions allow good usage properties when frozen, including a very good ability to be scooped and/or a low crystallization, as well as good properties when stored at fresh temperature, including stability.
  • the invention also concerns a particular dairy composition. This particular composition is especially adapted, over other compositions, for storage at a temperature of from 0.5 to 10°C, and freezing at a temperature of from -2 ° to -0.5°C.
  • the invention also concerns a process of preparing a dairy composition.
  • the invention also concerns a process of preparing a frozen composition.
  • the invention also concerns a method of use of the dairy composition.
  • storage of a product refers to storage during at least 24 hours, preferably at least 48 hours, preferably at fresh temperature.
  • the stored product is typically a composition contained in a container, typically a food container.
  • Storage can include a phase wherein the product is left to rest, typically on store shelves and/or in consumers' refrigerators.
  • Storage can include a phase of transportation, typically transportation of the container. Transportation can be performed for example in vehicle such as a truck, train, boat or plane, or a combination thereof.
  • freshness temperature or “chilled temperature” refers to a temperature of from 0.5 °C to 10°C, typically to a temperature of a refrigerator (including for example cold storage room, cold transportation vehicles, display refrigerators in stores or domestic refrigerators).
  • freeze temperature or “frozen temperature” refers to a temperature of from -25 ⁇ € to -0.5 °C, preferably from -25 ⁇ € to -I SO, preferably from -25 °C to - ⁇ ⁇ ' ⁇ , typically to a temperature of a freezer (including for example storage room under freezing conditions, freeze transportation vehicles, display freezers in stores or domestic freezers, either isolated or compartment of a refrigerator).
  • overrun designates the % increase in volume of composition due to gas inclusions, compared to the volume of the composition without the gas inclusions.
  • the overrun can be calculated from the following equation:
  • % Overrun 100% * [(Volume of composition with gas inclusions) - (Volume of composition without gas inclusions)] / (Volume of composition without gas inclusions).
  • the overrun can also be calculated from the density of the composition (weight per volume), using a density value of the composition without the gas inclusions of 1 .14.
  • a density of 0.76 g/cm 3 is considered as corresponding to an overrun of 50%
  • a density of 0.65 is considered as corresponding to an overrun of 75%
  • a density of 0.57 is considered as corresponding to an overrun of 100%
  • a density of 0.51 is considered as corresponding to an overrun of 125%
  • a density of 0.46 is considered as corresponding to an overrun of 150%.
  • a product is intended to cover the use itself, optionally with the connected intention, but also to cover any communication with commercial or legal potential consequences, associated to the product, for example advertisement, indications, instructions or recommendations on the package of product, indications, instructions or recommendations on commercial support such as leaflets, brochures, posters, websites.
  • Instructions, indications, or recommendations can be provided in a written form and/or in an image form, such as a picture, a drawing, a scheme, a photograph or a film.
  • the composition comprises gas inclusions.
  • the gas can be any safe gas, such as nitrogen, oxygen or mixtures thereof.
  • the gas in the composition is typically air.
  • the gas is typically present as gas bubbles in the composition matrix.
  • the matrix can be a liquid, a viscous fluid or a solid. At fresh temperature the matrix and the gas inclusions typically form a mousse wherein the matrix is not solid. At this temperature, without the gas inclusions, the matrix is typically a liquid gel. At frozen temperature the matrix is typically in a solid form.
  • the density of the composition at fresh temperature be of from 0.46 to 0.76 g/cm 3 , preferably of from 0.51 to 0.65 g/cm 3 , for example of about 0.57 g/cm 3 .
  • overrun can be different from 150%, it can be typically of less than 150%.
  • the gas inclusions can be created by aerating the composition, thus providing an overrun. Such operations are known by the one skilled in the art. One can for example use adapted foaming machines. Interesting equipments include equipments marketed by Mondomix, such as Mondomix UA-05 or Mondomix E50.
  • the gas inclusions are present in the composition during a storage time of at least 7 days, preferably at least 14 days, preferably at least 21 days, preferably at least 30 days, preferably at least 40 days, preferably at fresh temperature.
  • the composition When the composition is frozen (after freezing), it is preferred that the composition does not comprise crystals that can be perceived on the tongue, for example crystals having an average size of 70 to 250 ⁇ (determined by microscopy). It is believed that a crystal size below 70 ⁇ provides a product that is very creamy with almost no organoleptic perception of ice. It is believed that a crystal size from 70 to 250 ⁇ provides a product that is refreshing while still creamy with some perception of crystals. It is believed that a crystal size above 250 ⁇ causes quality issues with bad organoleptic perception of crystals.
  • the frozen composition is substantially depleted of ice crystals or presents ice crystals having a size (for example an average size) of less then 250 ⁇ , preferably of less than 150 ⁇ , preferably of less than 70 ⁇ .
  • the composition comprises milk, typically animal milk.
  • the animal milk is typically cow milk, but one can use alternative animal milks such as sheep milk or goat milk.
  • milk substitutes also referred to as vegetal milk, for example soya milk.
  • Milks, either animal or vegetal typically comprise proteins (at least 1 % by weight).
  • Animal milk for example typically comprises casein. Any type of animal milk can be used, such as full milk, partially or totally skimmed milk, skimmed milk powder etc...
  • the milk present in the composition can be introduced completely or partly in a milk powder form.
  • the composition is typically an aqueous composition comprising water and milk components different from water.
  • the water present in the composition can come from the milk, typically if the milk is not in a powder form, and/or the water can come from added water.
  • the composition can be a fermented or non fermented dairy composition. Such compositions are known be the one skilled in the art.
  • Fermented products typically comprise microorganisms, such as lactic acid bacteria and/or probiotics (the probiotics can be lactic acid bacteria). These are also referred to as ferments or cultures or starters. Lactic acid bacteria are known by the one skilled in the art. Probiotics are also known by the one skilled in the art.
  • probiotics include some Bifidobacteria and Lactobacilli, such as Bifidobacterium brevis, Lactobacillus acidophilus, Bifidobacterium animalis, Bifidobacterium animalis lactis, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus casei, Lactobacillus casei paracasei, Lactobacillus reuteri, Lactobacillus plantarum, or Lactobacillus rhamnosus.
  • the product is a fermented milk product or a yogurt. It is mentioned that yogurts are considered as being specific fermented milk products.
  • Fermented animal milk products are known by the one skilled in the art. Such products are made from animal milk (with further additives), and have undergone a fermentation step.
  • the fermentation is typically done by microorganisms such as bacteria and/or yeasts, preferably at least bacteria, preferably lactic acid bacteria, and leads to the production of fermentation products, for example lactic acid, and/or to the multiplication of the microorganisms.
  • the designation "fermented milk” can depend on local legislation, but is typically given to a dairy product prepared from skimmed or full fat milk, or concentrated or powdered milk, having undergone a heat treatment at least equivalent to a pasteurization treatment, and inoculated with lactic acid producing microorganisms such as Lactobacilli (Lactobacillus acidophilus, Lb. casei, Lb. plantarum, Lb. reuteri, Lb. johnsonii), certain Streptococci (Streptococcus thermophilus), Bifidobacteria (Bifidobacterium bifidum, B. longum, B. breve, B. animalis) and/or Lactococci (Lactococcus lactis).
  • Lactobacilli Lactobacillus acidophilus, Lb. casei, Lb. plantarum, Lb. reuteri, Lb. johnsonii
  • certain Streptococci Streptococcus
  • Fermented vegetal milk products are known by the one skilled in the art. Such products are essentially made up of vegetal milk, having a vegetal extract as a major constituent beyond water, and have undergone a fermentation step.
  • the fermentation is typically done by microorganisms such as bacteria and/or yeasts, preferably at least bacteria, and leads to the production of fermentation products, for example lactic acid, and/or to the multiplication of the microorganisms.
  • vegetal extract as a major constituent it is typically referred to a vegetal content at least equal to 50% by weight of dry matter, preferably from 70% to 100%.
  • the vegetal milk can be for example soya milk, oat milk, rice milk, almond milk, rice milk or rice beverage or a mixture thereof.
  • the composition is a fermented composition, it typically comprises lactic acid bacteria.
  • the lactic acid bacteria typically comprise a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus.
  • the composition is a fermented dairy composition, and is obtained by mixing:
  • composition different from a fermented dairy composition such as a non fermented dairy composition or a syrup composition
  • the ratio between the intermediate fermented dairy composition and the composition different from a fermented dairy composition can be of from 1/99 to 99/1 , preferably of from 5/95 to 95/5, for example between 5/95 and 50/50.
  • a syrup composition typically refers to an intermediate composition that does not comprise milk.
  • composition can typically comprise:
  • composition comprises:
  • Cream is an ingredient commonly used in the art of preparing ice-creams and/or dairy products. This ingredient is known by the one skilled in the art. Cream can be for example milk cream or buttermilk.
  • the polyol is xylitol.
  • Xylitol is believed to provide good freezing behavior, preventing crystal formation by lowering the freezing point, while minimizing laxative effects.
  • the polyol is typically different from sugar, glucose, fructose, lactose, sucrose, saccharose, galactose, maltose, mannose, dextrose or a mixture thereof; herein considered as taste additives.
  • the emulsifier is believed to allow the formation of gas inclusions which remain in the composition when stored at a fresh temperature.
  • the emulsifier is an ester of a fatty acid glyceride, for example a lactic acid ester of mono- and diglycerides of fatty acids, for examples ingredients known as LACTEM.
  • the optional gelling and/or thickening agent can provide some further stability of the gas inclusions and/or some appropriate texture.
  • the gelling and/or thickening agent can be for example gelatin, a carrageenan, a locust bean gum, an alginate, a pectin, a xanthan gum or a mixture or an association thereof.
  • the gelling and/or thickening agent is gelatin.
  • the gelling and/or thickening agent is xanthan gum. In one embodiment the gelling and/or thickening agent is a mixture or an association of gelation and xanthan gum. In some embodiments the gelling and/or thickening agent is a carrageenan, a locust bean gum, an alginate or a pectin.
  • the composition is substantially free of flours and/or starches.
  • substantially free refers to amounts of less than 0.2%, preferably less than 0.1 %, preferably less than than 0.05%, preferably less than 0.01 %, prefarbaly 0%.
  • the composition comprises taste additives.
  • Such additives may include flavors, perfumes, fruits or fruit extracts, nuts, sweetening agents, acidity modifiers etc...
  • the taste additive comprises sugar.
  • sugar can contribute to increasing the dry matter of the composition.
  • the sugar can be for example glucose, fructose, lactose, sucrose, saccharose, galactose, maltose, mannose, dextrose or a mixture thereof.
  • the taste additive is typically different from xylitol, herein considered as a non optional polyol.
  • composition can comprise further ingredients, for example fibers.
  • the composition can for example comprise polydextrose, maltodextrines and/or inuline.
  • Such ingredients can provide digestive benefits and/or can contribute to increase the dry matter of the composition and/or its stability.
  • the composition has preferably a dry matter of at least 25% by weight, preferably of from 25 to 67%, preferably of from 37 to 60%, preferably of from 40 to 50%. It is believed that if the dry matter is too low, the composition will present crystals after freezing.
  • the dry matter can be adjusted by varying the amounts of the various ingredients. This is known by the one skilled in the art.
  • the composition has preferably a fat content of from higher than 0% to 20% by weight, preferably from higher than 0% to 3% or from 3 to 20 %, preferably of from 5 to 15% or from 1 to 8% or from 3 to 8% or from 5 to 8%.
  • the fat content can be adjusted by varying the amounts and nature of the various ingredients. This is known by the one skilled in the art. For example if one uses skimmed milk, one will use more cream than if one uses full milk. It is believed that the presence of fat can help in incorporating the gas inclusions, by giving body to the frozen composition. It is believed that the presence of fat can also help in improving organoleptic properties, increasing flavor perceptions, and/or improving melting or softening of the frozen composition when said frozen composition is placed at ambient temperature.
  • the one skilled in the art can adjust the nature and amounts of the ingredients to obtain the required dry matter and/or the required fat content.
  • the composition has preferably an energy content by volume, expressed per 125 ml, of less than 150 kcal, preferably less than 125 kcal, preferably less than 100 kcal.
  • the composition has preferably an energy content by weight, expressed per 100 g, of less than 225 kcal, preferably less than 188 kcal, preferably less than 150 kcal.
  • the composition has preferably an energy content both by volume, expressed per 125 ml, and by weight, expressed per 100 g, of respectively less than 150 kcal (volume) and 225 kcal (weight), preferably less than 125 kcal (volume) and 188 kcal (weight), preferably 100 kcal (volume) and 150 kcal (weight).
  • a gelling and/or thickening agent e from 0.1 to 3 % by weight, preferably from 0.1 to 2%, preferably from 0.25 to 1 .5%, preferably from 0.25 to 1 %, preferably from 0.25 to 0.75 % by weight, of a gelling and/or thickening agent e),
  • composition comprises:
  • a fat content of from higher than 0% to 20% by weight preferably from higher than 0% to 3% or from 3% to 20%, or from 3% to 8% or from 5% to 8%.
  • the composition comprises:
  • a taste additive f preferably sugar
  • composition has a dry matter of from 37 to 60% by weight
  • the composition has a fat content of from higher than 0% to 20% by weight, preferably from higher than 0% to 5% or from 5% to 15% or from 15% to 20% or from 3% to 8% or from 5% to 8%.
  • the invention also concerns a particular composition.
  • This particular composition is useful for the use detailed in the present application.
  • the invention also concerns a dairy composition comprising:
  • a taste additive preferably sugar
  • composition comprises gas inclusions
  • composition has an overrun of from 25% to 150%, prefarbly of from 25 to 50% or of from 50% to 150% or of from 75% to 125%or of from 60% to 100%.
  • the gelling and/or thickening agent is gelatin and/or xanthan gum.
  • the gelling and/or thickening agent is gelatin and/or xanthan gum and the taste additive comprises sugar.
  • composition preferably comprises:
  • a gelling and/or thickening agent e from 0.1 to 3% by weight, preferably from 0.1 to 2 %, preferably from 0.25 to 1 .5%, preferably from 0.25 to 0.75 %, of an emulsifier d), - from 0.1 to 3 % by weight, preferably from 0.1 to 2%, preferably from 0.25 to 1 .5%, preferably from 0.25 to 1 %, preferably from 0.25 to 0.75 % by weight of a gelling and/or thickening agent e),
  • composition comprises:
  • a fat content of from higher than 0% to 20% by weight preferably from higher than 0% to 3% or from 3 to 20% or from 3% to 8% or from 5% to 8%.
  • composition preferably comprises:
  • a taste additive f preferably sugar and/or lactose and/or gluose and/or polidextrose.
  • composition has a dry matter of from 37 to 60% by weight
  • the composition has a fat content of from higher than 0% to 15% by weight, preferably from higher than 0% to 3% or from 3% to 5% by weight or from 5% to 15 % or from 3% to 8% or from 5% to 8%, for example of from 4% to 6%.
  • the particular composition comprises:
  • a gelling and/or thickening agent e from 0.1 to 3 % by weight, preferably from 0.1 to 2%, preferably from 0.25 to 1 .5%, preferably from 0.25 to 0.75 % by weight of a gelling and/or thickening agent e),
  • composition comprises:
  • the particular composition preferably comprises:
  • a taste additive f preferably sugar
  • the composition has a dry matter of from 37 to 60% by weight, and - the composition has a fat content of from 15% to 20% by weight.
  • the particular composition comprises:
  • a gelling and/or thickening agent e from 0.1 to 3 % by weight, preferably from 0.1 to 2%, preferably from 0.25 to 1 .5%, preferably from 0.25 to 0.75 % by weight of a gelling and/or thickening agent e),
  • composition comprises:
  • the particular composition preferably comprises:
  • a taste additive f preferably sugar
  • composition has a dry matter of from 37 to 60% by weight
  • the composition has a fat content of from 3 to 10% by weight, preferably from 3% to 8% or from 5% to 8%.
  • the particular composition comprises:
  • a gelling and/or thickening agent e from 0.1 to 3 % by weight, preferably from 0.1 to 2%, preferably from 0.25 to 1 .5%, preferably from 0.25 to 0.75 % by weight of a gelling and/or thickening agent e),
  • composition comprises:
  • the particular composition preferably comprises:
  • a taste additive f preferably sugar
  • composition has a dry matter of from 37 to 60% by weight
  • composition has a fat content of from 3 to 10% by weight.
  • the dairy composition is typically comprised in a container.
  • the container is closed with a seal.
  • the seal is preferably a soft seal such as a metal foil or a plastic foil.
  • the container can further have a rigid cover.
  • Such containers, seals and covers are known by the one skilled in the art. These can be for example conventional ice-cream containers.
  • the seal is not removed before freezing.
  • the composition is preferably not agitated during freezing.
  • the container can be for example a 125 ml or 125 g container, a 200 ml or 200 g container, a 250 ml or 250 g container, a 500 ml or 500 g container, a 750 ml or 750 g container, a 1 I or 1 kg container, or a 1 .5 I or 1 .5 kg container.
  • the container can typically present written instructions and/or suggestions to freeze it.
  • the container can comprise ink on its surface or on the surface of a secondary or tertiary packaging element, arranged such that this ink is visible and provides instructions and/or suggestions to freeze.
  • the dairy compositions can be prepared by any appropriate process. Typically the dairy composition can be made by a process comprising the following steps:
  • a production procedure will also include the steps of:
  • composition can be prepared by a process comprising the following steps:
  • step A) the ingredients of the composition are mixed.
  • This step can comprise treatments and/or transformations such as heat treatments, homogenization, fermentation, maturation etc.
  • treatments and transformations are known by the one skilled in the art, they can be preformed in various appropriate orders.
  • Mixing steps can for example include hydration steps.
  • Homogenization can be performed for example at a pressure of from 10 to 1000 bars, preferably from 50 to 300 bars.
  • Sterilization can be performed for example at a temperature of from 100°C to 150 ⁇ .
  • Pasteurization can be performed for example at a temperature of 80 °C to less than 100°C.
  • Maturation also referred to as ripening, allows the gelling and/or thickening agents, if present, for example gelatine, to provide the texture. Maturation is typically performed during 3 to 6 hours.
  • all or a part of the taste additive(s) are added at the end of step A), for example in the form of a fruit preparation or, preferably, in the form of a syrup composition.
  • the mixture before the addition of the taste additive(s) can be referred to as a white mass or as to a plain mass.
  • step A) involves mixing a fermented milk composition with a non fermented milk composition or a syrup composition.
  • the non fermented milk composition or the syrup composition can comprises milk and/or water.
  • Prefrebly the non fermented milk composition or the syrup composition have a dry matter of from 25 to 75% by weight, preferazbly from 30 to 70%, preferably from 40% to 60%.
  • step A) comprises the following successive steps: AO) Providing a mixture of at least milk (i.e. component a)), and components b) c), d), optionally e) and optionally f),
  • A1 Hydrating, preferably during 15 minutes to 2 hours, for example during 30 minutes to 90 minutes,
  • Cooling preferably at a temperature of from 1 °C to 30°C, preferably from 5°C to 15 ⁇ C
  • Maturing preferably at a temperature of from 1 °C to 30°C, preferably from 5 ⁇ C to 15 ⁇ C.
  • step A) comprises the following successive steps:
  • A1 ' Optionally hydrating, preferably during 15 minutes to 2 hours, for example during 30 minutes to 90 minutes,
  • A2' Pasteurizing at a temperature of from 80 °C to less than 100°C
  • A3' Homogenizing, preferably at a pressure of from 10 to 1000 bars, preferably from 50 to 300 bars,
  • A6' Cooling, preferably at a temperature of from 1 °C to 30°C, preferably from 5 ⁇ C to 15 ⁇ C
  • A7' Maturing, preferably at a temperature of from 1 °C to 30 °C, preferably from 5 ⁇ C to 15 ⁇ C.
  • aO Providing a mixture of at least water and/or milk (i.e. component a)), and components b) c), d), optionally e) and optionally f),
  • a2) Optionally preheating to a temperature of from 50 °C to 90 ⁇ , a3) Homogenizing, preferably at a pressure of from 10 to 1000 bars, preferably from 50 to 300 bars,
  • Cooling preferably at a temperature of from 1 °C to 30 'C, preferably from 5 ⁇ to 15 ⁇ or at a temperature of from 30 ⁇ C to 45 °C,
  • Cooling preferably at a temperature of from 1 ⁇ C to 30°C, preferably from 5 ⁇ to 15 ⁇ , a9"
  • Maturing preferably at a temperature of from 1 °C to 30 °C, preferably from 5 ⁇ C to 15 ⁇ C.
  • the process is a mixed process comprising the following procedures:
  • aO Providing a mixture of water and components b) c), d), optionally e) and optionally f), a1 ") Hydrating, preferably during 15 minutes to 2 hours, for example during 45 minutes to 90 minutes,
  • Homogenizing preferably at a pressure of from 10 to 1000 bars, preferably from 50 to 300 bars,
  • aO' Providing a mixture of at least milk (i.e. component a)), and components b) c), d), optionally e) and optionally f),
  • a1 "') Optionally hydrating, preferably during 15 minutes to 2 hours, for example during 30 minutes to 90 minutes,
  • Pasteurizing at a temperature of from 80 °C to less than 100°C
  • a6"' optionally cooling preferably at a temperature of from 1 °C to 30 ⁇ , preferably from 5°C to 15 ⁇ C,
  • Cooling preferably at a temperature of from 1 °C to 30 °C, preferably from 5 ⁇ C to 15 ⁇ C, a9"
  • Maturing preferably at a temperature of from 1 °C to 30 °C, preferably from 5 ⁇ C to 15 ⁇ C.
  • the dairy composition is used to prepare a frozen composition. Accordingly the dairy composition can be subjected to a freezing step, providing a frozen composition. Freezing is typically performed at a freezing temperature. The frozen compositions can be stored at a frozen temperature.
  • compositions can thus comprise the following step:
  • the process of preparing a frozen composition according to the invention comprises the process described above, and particularly steps A) to D) above, followed by a further step E) comprising freezing the composition obtained at step D) at a temperature of from -25°C to -0.5°C.
  • Freezing is typically performed without agitation. Freezing can be preformed without any agitation, during (as a preferred minimum time) 4 to 6 hours or during 6 to 8 hours, or during 8 to 10 hours, at a temperature of from -15 to -20 preferably during 5 hours at a temperature of from - ⁇ ⁇ ' ⁇ to -20 ' ⁇ . Freezing can be performed for example in a domestic freezer. Freezing is typically performed while the composition is in the container, preferably sealed.
  • Instructions and/or suggestions to freeze can be embodied by providing a freeze temperature, and/or by providing a picture or film of a freezing device such as domestic freezers, either isolated or compartment of a refrigerator.
  • the dairy composition at chilled temperature, and/or the frozen composition can be used as a food product, by oral ingestion.
  • Frozen compositions of the invention allow a very quick scoopability, that does not require waiting for a long time at room temperature.
  • compositions at chilled temperature are provided.
  • compositions are prepared, using the procedure(s) described below, with the ingredients mentioned below.
  • the amounts are provided as weight % of ingredients "as such” (as opposed to amounts of ingredients as dry matter).
  • Mousse 32 is Cremodan Mousse 32 provided by Danisco, which is a mixture of 50% by weight of Gelatine and 50% by weight of Lactic acid esters of mono- and diglycerides of fatty acids.
  • the fruit preparation comprises water, sugar, and optionally a fruit extract.
  • the dry matter thereof is of about 40% by weight.
  • LACTEM PQ22 provided by Danisco
  • Aerated white masses are prepared according to the procedures described below, then they are mixed with the fruit preparation and optionally chocolate and cocoa. Then the compositions are placed in 125 cups, which are sealed with a foil and a cover. The compositions are stored at a temperature of 4-6 ' ⁇ . These are referred to as “chilled compositions”.
  • the ingredients are mixed and hydrated during 1 hour at room temperature. Then the mixture is pre-heated at ⁇ ' ⁇ , homogenized at 100 bars, sterilized at 132°C, and then cooled at 10°C. Then the mixture undergoes maturation during 5 hours at 10°C, and aeration (apparatus available at Mondomix) at a temperature of 4 ⁇ ⁇ , to achieve the overrun.
  • White Mass Procedure 2
  • the ingredients are mixed and hydrated during 1 hour at room temperature. Then the mixture is pre-heated at ⁇ ' ⁇ , homogenized at 100 bars, sterilized at 132°C, and then cooled at 45 ⁇ and then at ⁇ ⁇ ' ⁇ . Then the mixture undergoes maturation during 5 hours at 10°C, and aeration (apparatus available at Mondomix) at a temperature of 4 °C, to achieve the overrun.
  • the procedure involves mixing 80% by weight of white mass a) prepared as follows, and 20% by weight of the white mass b) prepared as follows. The mixture is referred to as white mass c).
  • White mass a The ingredients are mixed and hydrated during 1 hour at room temperature. Then the mixture is pre-heated at ⁇ ' ⁇ , homogenized at 100 bars, sterilized at 132 q C, and then cooled at 45 °C.
  • White mass b The ingredients are mixed and pre-heated at ⁇ ' ⁇ , pasteurized at 92°C, homogenized at 150 bars. Then the ferment is inoculated, and the mixture is allowed to ferment at 38 ⁇ during 6-8 hours.
  • White mass c) White mass a) and white mass b) are mixed, and cooled at 4°C. Then the mixture undergoes maturation during 5 hours at 10°C, and aeration (apparatus available at Mondomix) at a temperature of 4 °C, to achieve the overrun.
  • White Mass Procedure 4
  • the procedure involves mixing 60% by weight of syrup a) prepared as follows, and 40% by weight of the white mass b) prepared as follows. The mixture is referred to as white mass c).
  • Syrup a The ingredients are mixed and hydrated during 1 hour at room temperature. Then the mixture is pre-heated at 63 °C, homogenized at 100 bars, sterilized at 132 q C, and then cooled at 9°C.
  • White mass b The ingredients are mixed and pre-heated at ⁇ ' ⁇ , pasteurized at 92°C, homogenized at 150 bars. Then the ferment is inoculated, and the mixture is allowed to ferment at 43 ⁇ during 6-8 hours, and then cooled to ⁇ ' ⁇ .
  • White mass c) White mass a) and white mass b) are mixed, and cooled at 4°C. Then the mixture undergoes maturation during 5 hours at 10°C, and aeration (apparatus available at Mondomix) at a temperature of 4 °C, to achieve the overrun.
  • the procedure involves mixing 50% by weight of syrup a) prepared as follows, and 50% by weight of the white mass b) prepared as follows. The mixture is referred to as white mass c).
  • White mass b The ingredients are mixed and pre-heated at ⁇ ' ⁇ , pasteurized at 92°C, homogenized at 150 bars. Then the ferment is inoculated, and the mixture is allowed to ferment at 43 ⁇ € during 6-8 hours, and then cooled to 10°C.
  • White mass c) White mass a) and white mass b) are mixed, and cooled at 4°C. Then the mixture undergoes maturation during 5 hours at 9°C, and aeration (apparatus available at Mondomix) at a temperature of 4 °C, to achieve the overrun.
  • compositions are placed in a domestic freezer at a temperature of -18°C to -20°C and allowed to freeze during 5 hours. These are referred to as "frozen compositions”. Examples 1 to 3 and comparative examples 1 to 4 The compositions reported on table I are prepared.
  • Example 2 No Example 3: No Example 4:
  • Emulsifier Mousse 32 1 .8% Mousse 32: 2% Mousse 32: 2.15% / Mousse 32: Mousse 32: 2
  • Fat content (per 100g) 1 1 .3 g 10 g / / / 1 1
  • compositions are submitted to the various evaluations described and reported below.
  • Frozen compositions are evaluated for:
  • Example 2 No Example 3: No Example 4: No fermented fermented No Polyol Emulsifier and sugar cream
  • composition reported on table IV is prepared, stored and then frozen. The procedure for making the composition is detailed below.
  • the procedure involves mixing 40% by weight of syrup c) prepared as follows, and 60% by weight of the white mass b) prepared as follows. The mixture is referred to as mix d).
  • Syrup c 38.8% water, 8% cream, 30% glucose, 13% xylitol, 8% polydextrose, 1 % xantane and 1 .2% LACTEM are mixed and hydrated during 1 hour at room temperature. Then the mixture is pre-heated at 63 ⁇ , homogenized at 100 bars, sterilized at 132°C, and then cooled at 9°C.
  • White mass b The ingredients are mixed and pre-heated at ⁇ ' ⁇ , pasteurized at 92°C, homogenized at 150 bars. Then the ferment is inoculated, and the mixture is allowed to ferment at 43 ⁇ during 6-8 hours, and then cooled to ⁇ ' ⁇ .
  • Example 6 The composition reported on table V is prepared, stored and then frozen.
  • the procedure involves mixing 50% by weight of syrup c) prepared as follows, and 50% by weight of the white mass b) prepared as follows. The mixture is referred to as mix d).
  • Syrup c water, cream, glucose, lactose, xylitol, polydextrose, gelatin, xantane and LACTEM are mixed and hydrated during 1 hour at room temperature. Then the mixture is pre-heated at 63 ⁇ €, homogenized at 100 bars, sterilized at 132 °C, and then cooled at 5°C.

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

Abstract

L'invention porte sur des compositions laitières comprenant du lait pouvant être congelées, sur des procédés pour réaliser de telles compositions et pour les congeler, et sur leurs utilisations. La composition présente un foisonnement de 25 % à 150 %.
EP12723131.4A 2011-05-11 2012-05-11 Produit laitier pouvant être congelé Withdrawn EP2706869A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP12723131.4A EP2706869A1 (fr) 2011-05-11 2012-05-11 Produit laitier pouvant être congelé

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PCT/EP2011/057623 WO2012152324A1 (fr) 2011-05-11 2011-05-11 Produit laitier congelable
US201261584895P 2012-01-10 2012-01-10
EP12723131.4A EP2706869A1 (fr) 2011-05-11 2012-05-11 Produit laitier pouvant être congelé
PCT/EP2012/058727 WO2012152908A1 (fr) 2011-05-11 2012-05-11 Produit laitier pouvant être congelé

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EP2706869A1 true EP2706869A1 (fr) 2014-03-19

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IT202100020411A1 (it) * 2021-07-30 2023-01-30 The Mush! Company S R L Metodo di preparazione di un gelato ad alta resistenza allo sgocciolamento

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WO2009032976A1 (fr) * 2007-09-05 2009-03-12 Jon Gordon Préparations améliorées pour crème glacée et leurs procédés de fabrication

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AU2394792A (en) 1991-08-01 1993-03-02 Ault Foods Limited Whey and ice cream products and processes
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EP1882418B1 (fr) 2006-07-27 2009-11-04 Unilever PLC Produit de confiserie surgelé aéré
EP2087793A1 (fr) 2008-01-18 2009-08-12 Bayer CropScience AG Utilisation d'une très longue chaîne d'inuline pour inhiber la croissance de cristaux de glace dans une confection surgelée

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WO2009032976A1 (fr) * 2007-09-05 2009-03-12 Jon Gordon Préparations améliorées pour crème glacée et leurs procédés de fabrication

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