EP2793593A1 - Milchdessertzusammensetzung - Google Patents

Milchdessertzusammensetzung

Info

Publication number
EP2793593A1
EP2793593A1 EP12812664.6A EP12812664A EP2793593A1 EP 2793593 A1 EP2793593 A1 EP 2793593A1 EP 12812664 A EP12812664 A EP 12812664A EP 2793593 A1 EP2793593 A1 EP 2793593A1
Authority
EP
European Patent Office
Prior art keywords
dairy
phase
approximately
mixture
alginate
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Withdrawn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
EP12812664.6A
Other languages
English (en)
French (fr)
Inventor
Theodora PANAGIOTOU
Tanja Dahlke
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.)
Nestec SA
Original Assignee
Nestec SA
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 Nestec SA filed Critical Nestec SA
Priority to EP12812664.6A priority Critical patent/EP2793593A1/de
Publication of EP2793593A1 publication Critical patent/EP2793593A1/de
Withdrawn legal-status Critical Current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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • 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 THEREOF
    • A23C2270/00—Aspects relating to packaging
    • A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product

Definitions

  • the invention relates to a cold-filled dairy composition containing alginate, which can be used i n a composite dairy dessert, as well as the composite dairy product containing it and a process for its preparation.
  • Composite dairy desserts are commonly known, and include dairy desserts having su perposed phases of two or more d ifferent dessert components. Typically the different phases may have a different texture and or flavour.
  • Typical dessert components used in composite dairy desserts include, creams, custards, aerated dairy components such as mousses, or whipped cream, jellies, yoghurts and curd-cheeses amongst others.
  • the very popularoutheasternoutheastern- or Viennois-type composite dairy dessert products generally offer an inferior phase having a creamy texture of chocolate, coffee or other varieties combined with an aerated chilled dairy product on the top.
  • Providing a composite dairy dessert, like a Stanfordois- or Viennois-type product, having a dairy inferior phase with a gel-like texture could not be feasibly achieved up to now, because obtaining such texture involves dosing the inferior phase at high temperature (higher than 60°C), while dosing the chilled dairy superior phase, such as an aerated superior phase, has to be done at low temperature (8-10°C) in order to maintain its stability.
  • Gel-like texture can be ach ieved in a cold-filled dairy product by adding alginate to the composition, which allows cold conditions during the process while maintaining the organoleptic characteristics of a traditional oven cooked dessert.
  • "Gel-like" structure as used herein refers to a gel strength higher than 90 g, preferably higher than 100 g, and more preferably of approximately 100- 120 g, measured by penetrometry using a Texture analyzer TATX2.
  • Such cold-filled dairy composition with a gel-like structure makes it possible to use it as an inferior, intermediate or superior phase of a composite dairy dessert comprising a cold filled superior (or inferior) phase, such as an aerated dairy product, or as an inferior phase of a composite dairy dessert comprising a hot filled superior phase such as a water jelly.
  • One particularly advantageous application of the cold-filled alginate contain ing da iry com position of the present invention is in a Viennois- or Genevaois-type product, whereby the cold-filled dairy composition with a gel-like structure can be used as an inferior phase of a composite dairy dessert comprising an aerated dairy product on the superior phase, by allowing dosing an aerated chilled dairy product as the superior phase to be performed without the need for an additional energy-consuming cooling step.
  • Alginate is an anionic polysaccharide distributed widely in the cell walls of brown algae.
  • alginate refers to alginic acid or salts of alg in ic acid , in particular water solu ble salts of alg in ic acid , and m ixtures thereof.
  • alginate is used in the form of its sodium or potassium salt.
  • alginate is commonly used as a foam stabilizer in the production of cold-filled mousses (based on emulsions), or else for hot filled gels like panacotta.
  • WO 2006/067064 discloses a shelf stable mousse comprising a food composition based sweetened condensed milk aerated with an inert gas, which has a fat content of less than 25% and contains 0.1 to 2% of a hydrocolloid foam stabilizer which, in particular alginate.
  • WO2004/1 05498 relates to a m il k based product conta in ing an alginate coated with a meltable oil or fat, wherein the coated alginate is used at elevated temperatures during processing. When the coating around the alginate melts, the alginate can dissolve without interference from calcium present in the milk. Uncoated alginate (listed as Pronatal GP2055) is used as the control in some of the examples (preparation of a mousse), resulting in an unsatisfactory firmness (measured by a TA-TXT-texture analyzer).
  • alg inate was not u ntil now used as a stabil izer for a dairy composition in order to obtain a gel like structure after chilling.
  • the invention thus relates to a process for preparing a cold-filled dairy composition containing alginate, comprising
  • the pH of the mixture is adjusted within the range of 6.0 to
  • pH adjustment can be performed by addition of a basis, such as, for example, sodium hydroxide.
  • the mixture can be submitted to homogenization under pressure, for example at 50 to 120 bars after heating at 70°C- 80°C.
  • the dairy composition comprising alginate according to the present invention has the similar or the same viscosity during dosing as a common cream custard, i.e. a viscosity between 10 000 cP and 30 OOOcP measured with Brookfield viscometer (T module 92mm).
  • the com position fil led in the conta iner can be stored at chilled storage conditions.
  • the composition filled in the container can be kept in an intermediate storage, usually at about 4°C to about 10°C for about 12 to 24 hours, before its storage.
  • the composition filled in the container is further processed by dosing a dairy, such as an aerated dairy product on top of it, in order to prepare a composite dairy dessert, and then stored.
  • the dairy composition having a gel-like structure containing alginate obtainable by the process described above, is an object of the invention.
  • the dairy composition having a gel-like structure containing alginate according to the invention can be used for example as an inferior, intermediate or superior layer in a composite dairy dessert.
  • the dairy composition having a gel-like structure containing alginate according to the invention can also be used for example as a filling in a confectionery or bakery composite product, such as a filling for biscuit, wafer or cake-type products.
  • the mixture containing a milk-based component and alginate may also conta i n one or more other hyd rocol loids, such as, for exam ple, carrageenan, guar gum, gelatine, locust bean gum, pectins, xanthan gum, starch and their mixtures.
  • the content of alginate in the mixture is approximately 0.1 to 1 wt %
  • the content of other hydrocolloids is approximately 0.3 to 3wt%, with respect to the total weight of ingredients.
  • starch is used as other hydrocolloid.
  • composition according to the invention preferably comprises approximately 50 to 85 wt% of a milk-based component.
  • milk-based component is meant at least one component selected from whol e m i l k, ski m med m i l k or partial ly skimmed m il k, optionally reconstituted from milk powder, and cream.
  • composition according to the invention may also contain usual ingredients of dairy dessert compositions such as carbohydrates, in particular sucrose or fructose, vegetal ingredients, such as cocoa, vegetable fat (cocoa butter, palm oil, coconut oil, sunflower oil, rapeseed oil), dried or candied fruit pieces, citrus peels, nut pieces, natural or artificial colouring agents, natural or artificial flavouring agents, sweeteners etc.
  • dairy dessert compositions such as carbohydrates, in particular sucrose or fructose, vegetal ingredients, such as cocoa, vegetable fat (cocoa butter, palm oil, coconut oil, sunflower oil, rapeseed oil), dried or candied fruit pieces, citrus peels, nut pieces, natural or artificial colouring agents, natural or artificial flavouring agents, sweeteners etc.
  • the composition may also contain one or more food additives. Suitable food additives are disclosed, for example, in EP 2 010 007.
  • the invention further relates to a process for preparing a composite dairy dessert comprising a phase comprising the dairy composition containing alginate having a gel-like texture and at least one other phase comprising an chilled dairy product such a custard, an aerated product such as a mousse or whipped cream, or a jelly product comprising - using the composition obtained by the process described above as a phase of the composite dessert, and
  • a cold-filled dairy product such as a chilled aerated dairy product, or a hot-filled dessert component such as a jelly (water based jelly), on top of the dairy composition containing alginate having a gel-like texture.
  • a hot-filled dessert component such as a jelly (water based jelly)
  • the cold-filled alginate containing dairy composition of the present invention has sufficient gel-strength and viscosity to support a layer of a cold- filled dairy product, such as a mousse, a custard, a yoghurt, and curd cheese, etc, and to support the application of a hot-filled product such as a water-jelly, which is liquid on filling and then sets on cooling to form a layer on top of the alginate containing dairy composition having a gel-like structure according to the invention.
  • a cold- filled dairy product such as a mousse, a custard, a yoghurt, and curd cheese, etc
  • the cold-filled inferior phase can have the viscosity and firmness characteristics of a cream custard, i.e. a Brookfield viscosity between 6000cP- 25000cP.
  • the cold-filled inferior phase can have the viscosity and firmness or the characteristics of a mousse 1000-5000 cP.
  • dosing of the aerated chilled dairy product is carried out at a temperature of approximately 5-10°C.
  • the chilled dairy product phase can be prepared separately by usual processes in the field. For instance, in a conventional process for the preparation of a chilled dairy product a milk base is mixed with the desired additives such as carbohydrates, stabilizing agents, emulsifying agents etc., submitted to a heat treatment, cooled and if applicable whipped.
  • desired additives such as carbohydrates, stabilizing agents, emulsifying agents etc.
  • the present invention makes it possible to obtain novel composite desserts with new combinations of textures and tastes, for example a Stanfordois- type product with an inferior phase of the cold-filled alginate containing gel-like dairy composition of the invention and a whipped dairy topping, a combination of a conventional cold-filled custard layer with a layer of the cold-filled gel-like dairy composition of the invention, a combination of a layer of a gel-like dairy composition of the invention with a layer of a jelly (water based jelly), a combination of a layer of a dairy mousse with a layer of a gel-like dairy composition of the invention, or other combinations.
  • a Chinese water based jelly
  • the composite dessert may contain two layers or may contain more than two layers such as three, four or even five layers. Two or more different dessert components may be comprised in the composite dessert.
  • the composite dairy dessert comprising a first phase comprising a dairy composition containing alginate having a gel-like texture and a second phase comprising an dairy product, obtainable by the above process, is an object of the invention.
  • the dairy mix (milk, cream and skimmed milk powder) is put in a tank at cold temperature (8-1 5°C) while stirring to hydrate all the dairy ingredients.
  • the mix is heated up at 68°C-75°C and all sugar, native starch and alginate are incorporated .
  • the mix is under stirring for approximately half an hour so as to dissolve well all the ingredients.
  • Homogenisator type: 132MC4 5TBSX
  • 132MC4 5TBSX Homogenisator
  • the product is then sterilized at 1 30°C for 20-30 s.
  • the product is cooled down to 5-10°C and dosed.
  • Texture characteristics of a commercial oven cooked dessert and of the composition of example 1 were determined by penetrometry and dynamic viscosity measurements.
  • a Texture Analyser TAXT2 is used .
  • the rheometer Anton Paar was used at a speed of 100s "1 .
  • composition of example 1 after 30 days has a gel-like structure which is comparable to that of the commercial oven-cooked product, with a higher dynamic viscosity.
  • composition of example 1 (Table 1 ) was prepared for making a chocolate composition containing alginate.
  • the dairy mix together with the starch and the sugar is added in a recipient and the mix is heated up at 70°C while stirring. At this temperature the alginate is incorporated and the stirring may continue for approximately 20 min.
  • An homogenization step of 50 bar may be applied at this stage (optional).

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
EP12812664.6A 2011-12-22 2012-12-23 Milchdessertzusammensetzung Withdrawn EP2793593A1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP12812664.6A EP2793593A1 (de) 2011-12-22 2012-12-23 Milchdessertzusammensetzung

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP11195323 2011-12-22
PCT/EP2012/076863 WO2013093111A1 (en) 2011-12-22 2012-12-23 Dairy dessert composition
EP12812664.6A EP2793593A1 (de) 2011-12-22 2012-12-23 Milchdessertzusammensetzung

Publications (1)

Publication Number Publication Date
EP2793593A1 true EP2793593A1 (de) 2014-10-29

Family

ID=47521009

Family Applications (1)

Application Number Title Priority Date Filing Date
EP12812664.6A Withdrawn EP2793593A1 (de) 2011-12-22 2012-12-23 Milchdessertzusammensetzung

Country Status (6)

Country Link
EP (1) EP2793593A1 (de)
AU (1) AU2012356754A1 (de)
BR (1) BR112014015321A8 (de)
CL (1) CL2014001683A1 (de)
MX (1) MX2014007493A (de)
WO (1) WO2013093111A1 (de)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1225040A (en) * 1967-04-17 1971-03-17 Corn Products Co Thickener for use in making cooked foodstuff, cooked foodstuffs and process
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
EP1369041A1 (de) * 2002-06-07 2003-12-10 Campina B.V. Gelatine-freies Milchdessert
WO2004105498A2 (en) 2003-05-28 2004-12-09 Fmc Corporation Milk based products containing coated alginates
EP1827129A1 (de) 2004-12-21 2007-09-05 Nestec S.A. Lagerstabiler essbarer schaum
FR2899435B1 (fr) 2006-04-06 2013-01-18 Nestec Sa Composition alimentaire lactee cuite, diminuee en oeufs et comprenant des pectines

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
None *
See also references of WO2013093111A1 *

Also Published As

Publication number Publication date
MX2014007493A (es) 2014-07-30
WO2013093111A1 (en) 2013-06-27
CL2014001683A1 (es) 2014-09-05
BR112014015321A2 (pt) 2017-06-13
AU2012356754A1 (en) 2014-06-26
BR112014015321A8 (pt) 2017-06-13

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