EP2793593A1 - Dairy dessert composition - Google Patents
Dairy dessert compositionInfo
- 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- Withdrawn
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 85
- 239000000203 mixture Substances 0.000 title claims abstract description 84
- 235000021185 dessert Nutrition 0.000 title claims description 33
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 47
- 229920000615 alginic acid Polymers 0.000 claims abstract description 47
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 46
- 229940072056 alginate Drugs 0.000 claims abstract description 46
- 239000002131 composite material Substances 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000015110 jellies Nutrition 0.000 claims abstract description 14
- 239000008274 jelly Substances 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000000499 gel Substances 0.000 claims description 6
- 239000000416 hydrocolloid Substances 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000011850 desserts Nutrition 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 13
- 241000195940 Bryophyta Species 0.000 description 9
- 235000011929 mousse Nutrition 0.000 description 9
- 239000006071 cream Substances 0.000 description 6
- 235000011950 custard Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000518994 Conta Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000008256 whipped cream Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- BHMLFPOTZYRDKA-IRXDYDNUSA-N (2s)-2-[(s)-(2-iodophenoxy)-phenylmethyl]morpholine Chemical compound IC1=CC=CC=C1O[C@@H](C=1C=CC=CC=1)[C@H]1OCCNC1 BHMLFPOTZYRDKA-IRXDYDNUSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229920001586 anionic polysaccharide Polymers 0.000 description 1
- 150000004836 anionic polysaccharides Chemical class 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- -1 for exam ple Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000012432 intermediate storage Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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)
Abstract
There are provided a cold-filled dairy composition having gel-like texture containing alginate and composite dairy desserts comprising at least one phase comprising the cold-filled dairy composition containing alginate having a gel-like texture and at least a second phase comprising a second dairy product or a jelly product, and processes for the preparation thereof.
Description
Dairy Dessert Composition
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 popular Liegeois- 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 Liegeois- 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.
While it would be theoretically feasible to cool an inferior dairy phase having a gel-like texture, obtained at high temperature, e.g via an oven-cooking step, to a temperature which would be compatible to the dosing of the superior phase, namely around 8-10°C, this cooling would require an expensive equipment such as a flash cooling system or continuous blast chillers. This cooling step would thus entail disadvantages in terms of investment and energy consumption which are incompatible with a production at the industrial scale.
It has now surprisingly been found that the desired 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.
Obtaining 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 Liegeois-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. As used herein, "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. Preferably, alginate is used in the form of its sodium or potassium salt.
In the food industry, 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).
Thus, 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
- prepari ng a m ixtu re conta i n i ng a m i l k-based component and alginate,
- heating sa id m ixture at a temperature of approximately 70°C to 80°C,
- sterilizing the mixture, for example at approximately 130°C for at least 10s,
- cooling the mixture to a temperature of approximately 5-10°C,
- dosing the composition thus obtained in a container.
If needed, the pH of the mixture is adjusted within the range of 6.0 to
8.0, preferably 6.5 to 7.5, prior to heating. 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. Alternatively, 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. Or else, 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. Preferably, the content of alginate in the mixture is approximately 0.1 to 1 wt % , and the content of other hydrocolloids is approximately 0.3 to 3wt%, with respect to the total weight of ingredients. Preferably, starch is used as other hydrocolloid.
The composition according to the invention preferably comprises approximately 50 to 85 wt% of a milk-based component.
By "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.
The 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.
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
-dosing a the composition on top of another cold fil led da iry component inferior phase, such as a mousse, or a cream;
- and/or dosing 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.
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.
In certain embodiments, where the composition is used as a superior phase, the cold-filled inferior phase can have the viscosity and firmness characteristics of a cream custard, i.e. a Brookfield viscosity between 6000cP- 25000cP. In other embodiments, where the composition is used as a superior phase, the cold-filled inferior phase can have the viscosity and firmness or the characteristics of a mousse 1000-5000 cP.
In a particular embodiment the process for preparing a composite dairy dessert comprises
- using the composition obtained by the process described above as the inferior phase of the composite dessert, and
- dosing an aerated chilled dairy product on top of said inferior phase to form the superior phase of the composite dessert.
Preferably, dosing of the aerated chilled dairy product is carried out at a temperature of approximately 5-10°C.
The chilled dairy product phase, or water jelly 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.
The present invention makes it possible to obtain novel composite desserts with new combinations of textures and tastes, for example a Liegeois- 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.
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 examples below illustrate the invention, without limiting it.
Example 1
The following composition (Table 1 ) was prepared for making a chocolate composition containing alginate
Table 1
The following process is used:
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.
Afterwards 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.
To contin ue, an homogen ization step with APV Gau l i n G m bH
Homogenisator (type: 132MC4 5TBSX) is appl ied at 50-1 20 bars by using a feeding pressure of 4bar.The product is then sterilized at 1 30°C for 20-30 s.
Then, 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. For penetrometry measurements, a Texture Analyser, TAXT2 is used . For the dynamic viscosity measurements, the rheometer Anton Paar was used at a speed of 100s"1.
The results are shown in Tables 2 and 3 below.
Table 2
The results show that at 8°C, the composition of example 1 has a gel force which is comparable to that of the commercial product.
Table 3
The results show that the 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.
Example 2
The 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).
Afterwards the mix is heated up at 90°C for approximately 10 min and cooled down at 15°C before dosing.
Claims
1 . A process for preparing a composite dairy dessert comprising at least one phase comprising a dairy composition containing alginate having a gel-like texture and at least a second phase comprising a second dairy product or a jelly, comprising
(i) preparing a mixture containing a milk-based component and alginate,
(ii) heating said mixture at a temperature of approximately 70°C to 80°C,
(iii) sterilizing the mixture,
(iv) cooling the mixture to a temperature of approximately 5-10°C,
- dosing the composition obtained in (iv) in a container to form an inferior phase, and dosing the second chilled dairy product or the jelly product on top of said inferior phase to form the superior phase of the composite dessert;
-or dosing the second chilled dairy product into a container to form an inferior phase and dosing the composition obtained in (iv) on top of said inferior phase to form the superior phase of the composite dessert.
2. A process for preparing a composite dairy dessert comprising an inferior phase comprising a dairy composition containing alginate having a gel-like texture and a superior phase comprising an aerated dairy product according to claim 1 , comprising
(i) preparing a mixture containing a milk-based component and alginate,
(ii) heating said mixture at a temperature of approximately 70°C to 80°C,
(iii) sterilizing the mixture,
(iv) cooling the mixture to a temperature of approximately 5-10°C,
(v)dosing the composition thus obtained in a container to form the inferior phase, and
(vi)dosing an aerated chilled dairy product on top of said inferior phase to form the superior phase of the composite dessert.
3. The process of claim 1 or 2, wherein the second phase comprises a chilled dairy product and the dosing of the chilled dairy product is carried out at a temperature of approximately 5-10°C.
4. The process of claim 1 , wherein the second phase comprises a jelly product and the dosing of the jelly product is carried out above 60°C.
5. A composite dairy dessert comprising at least one phase comprising a cold-filled dairy composition containing alginate having a gel-like texture and at least a second phase comprising a second dairy product or a jelly product, obtainable by the process of any one of claims 1 to 4.
6. A composite dairy dessert comprising an inferior phase comprising a dairy composition containing alginate having a gel-like texture and a superior phase comprising an aerated dairy product, obtainable by the process of any one of claim 1 to 3.
7. A composite dessert accord ing to claim 5 or 6, wherein the content of alginate in the composition of step (iv) is approximately 0.1 to 1 wt %, and the content of other hydrocolloids is approximately 0.3 to 3 wt%, with respect to the total weight of ingredients.
8. A composite desert according to any one of claims 5 to 7 wherein the cold-filled dairy composition containing alginate having a gel-like structure, has gel strength higher than 90 g, preferably higher than 100 g, and more preferably of approximately 1 00-120 g , as measured by penetrometry using a Texture analyzer TATX2.
9. A process for preparing a dairy composition containing alginate, comprising
- preparing a mixture containing a milk-based component and alginate,
- heating said mixture at a temperature of approximately 70°C to 80°C,
- sterilizing the mixture,
- cooling the mixture to a temperature of approximately 5-10°C,
- dosing the composition thus obtained in a container.
10. The process of claim 1 , in characterized in that the pH of the mixture is adjusted within the range of 6.0 to 8.0, prior to heating.
1 1 . The process of claim 9 or 10, characterized in that the m ixture is submitted to homogenization under pressure after heating.
12. The process according to any one of claims 9 to 1 1 , characterized in that the content of alginate in the mixture is approximately 0.1 to 1 wt %, and the content of other hydrocolloids is approximately 0.3 to 3 wt%, with respect to the total weight of ingredients.
13. The process according to any one of claims 9 to 12, characterized in that the mixture comprises approximately 50 to 85 wt% of a milk-based component.
14. A cold-filled dairy composition having gel-like texture containing alginate, obtainable by the process according to any one of claims 9 to 13.
15. The composition of claim 14, characterized in that it has gel strength h ig h er tha n 90 g, preferably higher than 100 g , a nd more prefera bly of approximately 100-120 g, measured by penetrometry using a Texture analyzer TATX2.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP12812664.6A EP2793593A1 (en) | 2011-12-22 | 2012-12-23 | Dairy dessert composition |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP11195323 | 2011-12-22 | ||
EP12812664.6A EP2793593A1 (en) | 2011-12-22 | 2012-12-23 | Dairy dessert composition |
PCT/EP2012/076863 WO2013093111A1 (en) | 2011-12-22 | 2012-12-23 | Dairy dessert composition |
Publications (1)
Publication Number | Publication Date |
---|---|
EP2793593A1 true EP2793593A1 (en) | 2014-10-29 |
Family
ID=47521009
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP12812664.6A Withdrawn EP2793593A1 (en) | 2011-12-22 | 2012-12-23 | Dairy dessert composition |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP2793593A1 (en) |
AU (1) | AU2012356754A1 (en) |
BR (1) | BR112014015321A8 (en) |
CL (1) | CL2014001683A1 (en) |
MX (1) | MX2014007493A (en) |
WO (1) | WO2013093111A1 (en) |
Family Cites Families (6)
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 (en) * | 2002-06-07 | 2003-12-10 | Campina B.V. | Gelatine free dairy dessert |
WO2004105498A2 (en) | 2003-05-28 | 2004-12-09 | Fmc Corporation | Milk based products containing coated alginates |
MX2007007540A (en) | 2004-12-21 | 2008-01-11 | Nestec Sa | Shelf stable mousse. |
FR2899435B1 (en) | 2006-04-06 | 2013-01-18 | Nestec Sa | LACTEE CUITE FOOD COMPOSITION, DECREASED IN EGGS AND COMPRISING PECTINES |
-
2012
- 2012-12-23 AU AU2012356754A patent/AU2012356754A1/en not_active Abandoned
- 2012-12-23 EP EP12812664.6A patent/EP2793593A1/en not_active Withdrawn
- 2012-12-23 BR BR112014015321A patent/BR112014015321A8/en not_active Application Discontinuation
- 2012-12-23 WO PCT/EP2012/076863 patent/WO2013093111A1/en active Application Filing
- 2012-12-23 MX MX2014007493A patent/MX2014007493A/en unknown
-
2014
- 2014-06-20 CL CL2014001683A patent/CL2014001683A1/en unknown
Non-Patent Citations (2)
Title |
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None * |
See also references of WO2013093111A1 * |
Also Published As
Publication number | Publication date |
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BR112014015321A2 (en) | 2017-06-13 |
MX2014007493A (en) | 2014-07-30 |
BR112014015321A8 (en) | 2017-06-13 |
WO2013093111A1 (en) | 2013-06-27 |
AU2012356754A1 (en) | 2014-06-26 |
CL2014001683A1 (en) | 2014-09-05 |
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