EP3462895A1 - Fermented and sterilised edible sour cream composition and method for preparing same - Google Patents
Fermented and sterilised edible sour cream composition and method for preparing sameInfo
- Publication number
- EP3462895A1 EP3462895A1 EP17725240.0A EP17725240A EP3462895A1 EP 3462895 A1 EP3462895 A1 EP 3462895A1 EP 17725240 A EP17725240 A EP 17725240A EP 3462895 A1 EP3462895 A1 EP 3462895A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cream
- fermented
- acid
- composition according
- composition
- 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.)
- Pending
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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/08—Preservation
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
Definitions
- the present invention is in the technical field of food and relates to an acidic, fermented and sterilized food cream composition and its method of preparation.
- the best-known and most commonly used consumer creams are made from cream of dairy origin and mainly include U.H.T. creams. and acidic and fermented creams.
- Acidic and fermented creams are prepared from creams which are pasteurized and then seeded with lactic ferments to undergo a maturation process. During this process of maturation, and under the action of lactic ferments, the viscosity is increased, the pH decreases and the initial aromatic profile is modified by the input of aromatic compounds resulting from the fermentation, thus conferring on cream a taste generally described as "tangy and fresh” that is recognizable and particularly attractive.
- These creams are said to be thick because they have viscosities of between 3,000 and 5,000 mPa.s (measured at 4 ° C., with a shear of 100 s -1 ) and their shelf life is approximately thirty to fifty days at 4 ° C. ° C. Indeed, these creams exhibit post acidification and rancidity phenomena which deteriorate their aromatic profile during storage.
- UHT creams are non-fermented creams that have been sterilized at ultra-high temperatures. Their storage is at least 120 days at 4 ° C or at an ambient temperature of 20 ° C on average. They present so-called fluid to semi-thick textures with a viscosity of between 50 and 1200 mPa.s measured at 4 ° C. As regards UHT fiuide creams, these have viscosities of between 50 and 300 mPa.s. The fluidity characteristic of these creams gives them an ability to flow which allows in particular a packaging in bricks or bottles, containers easy to handle and store for the consumer, and which is now advantageously recyclable. As a result, they are more suited to the preparation of certain culinary dishes and are therefore sought after by consumers and professionals in the kitchen. In addition, they have good resistance to cooking. As far as their taste characteristic is concerned, it is generally referred to as "Neutral", these creams not exhibiting the aromatic compounds of an acid and fermented cream.
- the phenomenon of flocculation is a phenomenon that occurs when fat globules in a cream pool to form an aggregate in which each cell keeps its membrane interface. It is a reversible phenomenon controlled by the collision frequency between fat globules which depends mainly on their concentration and their mobility. In addition, it is favored by molecules capable of bridging between fat globules (Physicochemical Foundations of Dairy Technology - Croguennec / Jeantet / Brulé - 2008).
- the cream which is obtained from the skimming of the milk and which has a pH of about 6.7 to 6.8, undergoes a pasteurization heat treatment.
- Some milk proteins present in the cream are denatured during this heat treatment. These proteins have an average isoelectric pH (pHi) of 4.6.
- pH isoelectric pH
- an electrostatic repulsion force is thus exerted between them and therefore limits their approximation.
- the reduction of the average diameter of the fat globules considerably increases the surface area of the interface of the oil-in-water emulsion.
- the milk proteins recreates a protein interface on the surface of recently reformed fat globules.
- lactic acid synthesis by lactic acid bacteria causes a slow decrease in pH to reach the isoelectric pH of the proteins. These are no longer electrically charged and their aggregation by bridging is made possible. Interactions between their different hydrophobic zones are also made possible. These interactions and aggregation by bridging cause flocculation of the fat globules and a significant increase in viscosity.
- the stages of temperature rise for example during cooking at the consumer, are risk factors for protein aggregation and flocculation.
- milk proteins contained in the cream have an increased sensitivity to heating associated with shear when the medium is acidic. Their precipitation must therefore be controlled to avoid flocculation by bridging and, moreover, the formation of protein grains, that is to say the approximation of proteins in solution in the continuous phase.
- One of the aims of the present invention is thus to propose a food cream composition which combines both the advantages of a fluid UHT cream and an acidic and fermented sour cream, but which does not exhibit the aforementioned phenomena, nor when of manufacture, to allow the passage of the cream on the sterilization line, or during storage or use at the consumer to ensure a fluid texture and good resistance to cooking.
- an object of the present invention is to provide an acidic, fermented and sterilized food cream composition which has storage properties at 4 ° C at least equivalent to those of a cream U.H.T. not fermented, that is to say, at least a hundred days.
- Another object of the present invention is to provide such an acidic, fermented and sterilized food cream composition which has taste characteristics equivalent to those of fresh creams which are acidic and fermented, in particular which has an acidic and fresh aromatic profile characteristic of these products. creams, as well as a good resistance to cooking.
- Yet another object of the present invention is to provide a fermented and sterilized food cream composition which has a fluid texture equivalent to that of an unfermented cream UHT, ie a cream having a viscosity of between 50 and 300. mPa.s, preferably between 150 and 300 mPa.s, thus able to flow so as to allow in particular a packaging in bricks and bottles.
- Another object of the present invention is to provide such an acidic, fermented and sterilized food cream composition which is manufactured by a simple method.
- the invention relates to an acidic, fermented and sterilized food cream composition, characterized in that it has a viscosity of between 50 and 300 mPa.s and in that it comprises:
- mesophilic ferments including Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacety lactis, or their mixture.
- the selection of these mesophilic ferments, in particular the combination of the two selected ferments makes it possible to limit the phenomenon of flocculation, especially in creams whose fat content is 30 to 35%. Indeed, the selection of these lactic acid bacteria mesophilic little acidizes to control the decrease in pH of the cream and thus control the phenomenon of flocculation. In fact, the pH at the end of the maturation being higher than the pHi of the milk proteins present in the composition, the aggregation by bridging is not made possible.
- the acidity of the cream is enhanced chemically via the direct addition of an acid with vigorous stirring.
- the envisaged pH is generally between 4.6 and 5, preferably between 4.7 and 4.8.
- Highly methylated pectin is used to screen the positive charges carried by certain proteins approaching their pHi and thus cause a steric hindrance limiting the approximation of proteins to each other, and therefore the bridging phenomenon mentioned above.
- the selected ferments, the chemical acidification and the highly methylated pectin act in combination in order to limit the phenomenon of flocculation and the increase of the viscosity.
- the cream thus has properties of long-term preservation when cold (4 ° C), of at least 100 days.
- the cream has a fluid texture, equivalent to that of an unfermented UHT cream, with a viscosity of between 50 and 300 mPa.s.
- the cream obtained according to the invention has taste characteristics and an aromatic profile equivalent to those of fresh creams acid and fermented. Finally, the cream according to the invention has a good resistance to cooking.
- the composition has a viscosity of between 150 and 300 mPa.s.
- the viscosities mentioned are measured on a Tve-05 shear viscometer apparatus of the company LAMY, using a geometry BV10, with a shear 100 sl .
- the composition comprises, as additional ferments, the mesophilic Leuconostoc mesenteroides subsp. Cremoris.
- the ferment Leuconostoc mesenteroides subsp. Cremoris contributes to obtaining the aromatic profile of the cream composition according to the invention.
- the composition has a pH of between 4.6 and 5, more preferably between 4.7 and 4.8.
- the composition comprises between 5 and 100 g / 100 L of ferments.
- the composition comprises, as acid, a food acid selected from citric acid, lactic acid or mixture thereof.
- a food acid selected from citric acid, lactic acid or mixture thereof.
- Each of these acids may advantageously be added at a content ranging up to 0.8%, by weight, relative to the total weight of the composition.
- the composition comprises, as pectin, highly methylated pectin.
- the pectin may advantageously be added at a content ranging up to 0.8%, by weight, relative to the total weight of the composition.
- the composition comprises between 25 and 40%, preferably between 30 and 35%, of fat, by weight relative to the total weight of the composition.
- the fat content is adjusted using skimmed milk and cream of dairy origin, that is to say the cream resulting from skimming a milk, for example from a cow's milk or any other milk producing animal, according to methods well known to those skilled in the art.
- a composition comprising between 30 and 35% fat may contain between 60 and 80%, by weight relative to the total weight of the composition, cream of dairy origin.
- the composition comprises or consists of:
- emulsifiers lactic esters of mono- and diglycerides of fatty acids
- the invention further relates to a method for producing an acidic, fermented and sterilized food cream composition, as described above, comprising, in order, the steps of:
- the components added during the process are such as those described in the part related to the composition.
- the pasteurization step of the skimmed milk and cream of dairy origin is carried out at a temperature greater than or equal to 90 ° C.
- the mixture is then cooled to 20 ° C.
- the subsequent fermentation stage takes place between 17 and 21 ° C for 14 to 20 hours.
- the addition of acid at the end of fermentation leads to a rapid reduction in pH to a target pH, for example 4.7. This rapid reduction is thought to severely limit protein aggregation, which was already largely reduced by the choice of ferments and the presence of highly methylated pectin.
- the subsequent sterilization step takes place at a temperature between
- the sterilization step does not cause flocculation phenomena for the reasons explained above.
- the selected ferments are: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis.
- compositions formulated according to this example have all the characteristics desired in the context of the present invention, in particular, an acidulous and fresh taste, a fluid viscosity of 50 to 300 mPas.s, as well as a cold storage capacity (4 ° C.). C) at least 120 days.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1654730A FR3051628B1 (en) | 2016-05-26 | 2016-05-26 | ACID, FERMENTED AND STERILIZED FOOD CREAM COMPOSITION AND PROCESS FOR PREPARING THE SAME |
PCT/EP2017/062344 WO2017202812A1 (en) | 2016-05-26 | 2017-05-23 | Fermented and sterilised edible sour cream composition and method for preparing same |
Publications (1)
Publication Number | Publication Date |
---|---|
EP3462895A1 true EP3462895A1 (en) | 2019-04-10 |
Family
ID=56611407
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP17725240.0A Pending EP3462895A1 (en) | 2016-05-26 | 2017-05-23 | Fermented and sterilised edible sour cream composition and method for preparing same |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP3462895A1 (en) |
FR (1) | FR3051628B1 (en) |
WO (1) | WO2017202812A1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111479469A (en) * | 2017-12-19 | 2020-07-31 | 方塔拉合作集团有限公司 | Dairy product and process |
CN111011528B (en) * | 2019-12-30 | 2022-08-16 | 光明乳业股份有限公司 | Processing and manufacturing method of normal-temperature fermented cream |
CN111011529A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Instant lipid-lowering active lactobacillus fermented cream and processing and manufacturing method thereof |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0751044B2 (en) * | 1986-03-15 | 1995-06-05 | 協同乳業株式会社 | Method for producing mixed saw whipping cream |
EP0540087B1 (en) * | 1991-10-31 | 1995-05-17 | Unilever N.V. | Spoonable soured low-fat non dairy creams |
FR2839246B1 (en) * | 2002-05-03 | 2006-05-05 | Cie Laitiere Europeenne | LIGHT MILK CREAM OR MILK PREPARATION HIGH PASTEURIZATION |
RU2249969C2 (en) * | 2003-06-09 | 2005-04-20 | Закрытое акционерное общество "Завод плавленых сыров "КАРАТ" | Method for producing of canned sterilized sour cream |
AU2010202638B2 (en) * | 2009-06-30 | 2015-08-20 | Intercontinental Great Brands Llc | Cream cheese and method of manufacture |
CN103261401B (en) * | 2010-12-20 | 2016-06-22 | 雀巢产品技术援助有限公司 | The local flavor carrying out multi-flavour formation with the fermented mixture breast source of bacterial isolates regulates |
EP2888946B1 (en) * | 2013-12-24 | 2018-07-04 | DMK Deutsches Milchkontor GmbH | Use of pektin for improving the sensorial properties of compositions based on acidic whey |
-
2016
- 2016-05-26 FR FR1654730A patent/FR3051628B1/en active Active
-
2017
- 2017-05-23 EP EP17725240.0A patent/EP3462895A1/en active Pending
- 2017-05-23 WO PCT/EP2017/062344 patent/WO2017202812A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
FR3051628B1 (en) | 2019-08-30 |
WO2017202812A1 (en) | 2017-11-30 |
FR3051628A1 (en) | 2017-12-01 |
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