EP3780963A1 - Sterilised, long-life, acidic, dessert-type nutritional composition with high protein content - Google Patents

Sterilised, long-life, acidic, dessert-type nutritional composition with high protein content

Info

Publication number
EP3780963A1
EP3780963A1 EP19716456.9A EP19716456A EP3780963A1 EP 3780963 A1 EP3780963 A1 EP 3780963A1 EP 19716456 A EP19716456 A EP 19716456A EP 3780963 A1 EP3780963 A1 EP 3780963A1
Authority
EP
European Patent Office
Prior art keywords
composition
composition according
milk
casein
milk protein
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
Application number
EP19716456.9A
Other languages
German (de)
French (fr)
Inventor
Karine MOLTON
Etienne HAZART
Luc SOURDRIL
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.)
Groupe Lactalis SA
Original Assignee
Groupe Lactalis 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 Groupe Lactalis SA filed Critical Groupe Lactalis SA
Publication of EP3780963A1 publication Critical patent/EP3780963A1/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/06—Mixtures of whey with milk products or 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • 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
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • 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
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
    • 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
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Definitions

  • the present invention relates to a nutritional composition of dessert type, acid, high protein content, sterilized, and long shelf life whose sensory characteristics are close to those of a yoghurt.
  • Protein-enriched products are intended for the nutrition of adults, athletes, people suffering from undernutrition or malnutrition, such as sick people or the elderly. Its interest lies in its protein intake: these components, provided by the diet in normal times, are essential for the maintenance of physiological functions and muscle mass. Protein-rich compositions can therefore supplement or replace a deficient diet. They are sterilized, which is an advantage for the consumer, allowing them to be stored for several months at room temperature, generally between 20 and 30 ° C.
  • Yogurt is defined by the Codex Alimentarius (codex stan 243-2003) as a fermented milk that must contain at least 0.6% lactic acid (m / m) and a sum of live microorganisms, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, at least 10 7 . Fermentation lowers the pH to below 4.8 and gives yoghurt its tangy taste as well as its characteristic gelled creamy texture.
  • the shelf life of a yogurt is about 30 to 40 days, at a temperature of 4 ° C.
  • the present invention thus relates to a nutritional composition of dessert type, acid, sterilized, characterized in that it comprises at least 7%, by weight, relative to the total weight of the composition, a combination of proteins composed of caseins and of globular proteins of dairy origin, according to a casein ratio for globular proteins between 70:30 and 30:70.
  • the term "sterilized” means a composition sterilized by heat treatments according to techniques known to those skilled in the art, during which the temperature is raised to a value greater than 100 ° C. for a few minutes. seconds or even minutes with temperature scales and duration of treatment adapted to the reference germs considered.
  • acid composition also means a composition whose pH is less than or equal to 4.6.
  • composition according to the invention is thus a composition that can be stored at ambient temperature, that is to say from 20 to 30 ° C., and that has a Best Before Date optimum use) of at least 3 months and up to 24 months under these conditions.
  • the composition has sensory characteristics similar to, or even identical to, those of a yoghurt with a smooth and non-powdery texture.
  • the casein ratio for globular proteins is between 65:35 and 40:60.
  • the composition comprises a casein content of less than 5.5%, preferably less than 4.5%, by weight relative to the total weight of the composition.
  • the caseins are provided by a source which comprises a milk protein isolate (MPI), a milk protein concentrate (MPC), a micellar casein isolate (MCI), a skimmed milk or no, a milk evaporated or by membrane filtration, or a mixture of such sources.
  • MPI milk protein isolate
  • MCI micellar casein isolate
  • skimmed milk or no a milk evaporated or by membrane filtration, or a mixture of such sources.
  • the globular proteins are provided by a source that comprises denatured or non-denatured milk protein (WPI) isolates, denatured or non-denatured milk protein concentrates (WPC), soluble protein milk by membrane filtration, or a mixture of such sources.
  • WPI denatured or non-denatured milk protein
  • WPC denatured or non-denatured milk protein concentrates
  • soluble protein milk by membrane filtration, or a mixture of such sources.
  • the protein source consists of milk, a milk protein isolate (MPI) and a milk protein concentrate (WPC) preferentially denatured.
  • the composition further comprises carbohydrates, preferably at a content of less than or equal to 30%, by weight, relative to the total weight of the composition.
  • the composition further comprises lipids, preferably at a content of less than or equal to 10%, by weight, relative to the total weight of the composition.
  • the composition further comprises one or more lactic ferments, in particular 1 actobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus casei, Lactococcus lactis or any of their mixtures.
  • the composition further comprises one or more other compounds chosen from gelling agents, vitamins, minerals, flavors, dyes, fruit pieces and cereals.
  • the composition comprising one or more ferments, is devoid of flavors.
  • the composition has the sensory characteristics of fresh, lactic and acidulous taste typical of a natural yogurt, without it being necessary to add any flavor to it.
  • the composition has an energy density of at least 80, preferably at least 100, more preferably at least 150 kcal per 100 g of composition.
  • composition according to the invention comprises at least 7%, preferably between 7 and 15%, more preferably between 7 and 12%, by weight, relative to the total weight of the composition, of proteins in the form of a combination of caseins and globular proteins, the globular proteins being of dairy origin.
  • the combination of proteins comprises between 30 and 70% of caseins and between 30 and 70% of globular proteins.
  • the caseins are generally present at a content of at most 5.5%, more preferably at most 4.5%, by weight relative to the total weight of the composition. They may be provided by a source selected from a milk protein isolate (MPI), a milk protein concentrate (MPC), a micellar casein isolate (MCI), a milk microfiltration retentate (MF retentate) or a retentate of ultrafiltration of milk (UF retentate)
  • MPI milk protein isolate
  • MPC milk protein concentrate
  • MCI micellar casein isolate
  • MF retentate milk microfiltration retentate
  • UF retentate retentate of ultrafiltration of milk
  • Its milk protein consists essentially of alpha-lactalbumin, beta-lactoglobulin and, to a lesser extent, serum albumin and immunoglobulins. They are provided by a source chosen from denatured or non-denatured soluble protein isolates (WPI) or denatured or non-denatured soluble protein concentrates (WPC).
  • WPI denatured or non-denatured soluble protein isolates
  • WPC denatured or non-denatured soluble protein concentrates
  • the globular proteins are in the denatured state, that is to say that their conformation has been permanently modified.
  • Fe degree of denaturation of the A source of globular proteins is then at least 25%, at least 50%, at least 70%, at least 85% or at least 95%.
  • the composition may also comprise milk, evaporated milk or by membrane filtration (ultrafiltration, microfiltration, reverse osmosis) then participating in the supply of caseins and the supply of soluble milk proteins, to a lesser extent.
  • the milk is animal milk, in particular cow's milk, whole, skimmed or semi-skimmed.
  • the protein source consists of both milk, a milk protein isolate (MPI) and a preferentially denatured milk protein concentrate (WPC).
  • MPI milk protein isolate
  • WPC preferentially denatured milk protein concentrate
  • composition can also comprise, in addition, globular proteins of plant origin, such as pea or soy proteins, in the form of concentrates or isolates.
  • globular proteins of plant origin such as pea or soy proteins
  • carbohydrates are to contribute to the energy supply of the composition, but also, depending on their nature, to participate in the sensory characteristic of taste or the texture of the composition.
  • the carbohydrates are present in total at a content less than or equal to 30%, by weight, relative to the total weight of the composition.
  • It can be any mono or disaccharide, suitable for the formulation of food composition.
  • suitable for the formulation of food composition For example glucose, sucrose, fructose, lactose, dextrose, galactose, or their mixture.
  • Mono- and disaccharides are for example present at a level of 6 to 15%, by weight, relative to the total weight of the composition.
  • the latter may contain little mono or disaccharides.
  • the sweet taste is generally provided by sweetening additives such as sucralose and / or acesulfame.
  • the composition may also include lactose.
  • lactose in order to promote the digestion of lactose, the latter can be hydrolysed by an ⁇ -galactosidase enzyme. Oligo or polysaccharides:
  • These carbohydrates are used herein for the purposes of texture characteristics and / or nutritional enrichment and / or stability of the composition.
  • the composition may comprise plant or algae polysaccharides or those obtained by biotechnology, such as starch, modified starch or maltodextrin. soluble or insoluble fibers, guar gum, locust bean gum, xanthan gum, agar agar, or mixtures thereof.
  • the composition comprises highly methylated pectin or gelatin.
  • pectin is indeed useful in a composition at acidic pH, that is to say less than 4.6, and rich in protein, especially casein.
  • the composition comprises, as carbohydrates, a mixture of sucrose, maltodextrin, modified starch, agar agar and pectin.
  • carbohydrates a mixture of sucrose, maltodextrin, modified starch, agar agar and pectin.
  • the function of lipids is to contribute, with carbohydrates, to the energy supply of the composition.
  • Lipids are provided by one or more sources of animal or vegetable fats. It may be cream of dairy origin or vegetable oil, in particular rapeseed oil, corn, coconut, palm, soya, sunflower or mixtures thereof.
  • the lipids of plant origin are interesting in the context of the invention so as to provide essential fatty acids and to adjust the omega 3 / omega 6 ratio.
  • a cream of dairy origin is used as a source of lipids.
  • the cream may have various levels of fat selected according to the fat content provided for the finished composition.
  • the lipids are provided up to 10%, by weight, relative to the total weight of the composition.
  • the ferments :
  • One or more ferments can be added to the composition. It may be, for example, lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus and / or Streptococcus thermophilus, and / or other lactobacilli such as bacillus helveticus, bacillus casei and / or lactococcus lactis.
  • the ferments are brought in such a way as to impart to the composition a sensory characteristic of acidic and fresh taste, typical of a natural yoghurt or other fermented milk.
  • the addition of flavors is not essential.
  • composition according to the invention may comprise numerous vitamins and minerals in order to supplement the recommended daily requirements. They are in particular provided in the form of preconceived mixtures up to 2%, by weight.
  • Aromas can be added to the composition, especially when a taste of fruit or vanilla is desired.
  • fruits in pieces can also be provided.
  • the composition according to the invention has a pH less than or equal to 4.6, preferably between 3.8 and 4.5, more preferably still at a pH of 4.2. PH values of this order contribute to the sensory characteristic of the desired flavor, ie slightly acidic.
  • the adjustment of the pH is done with the aid of the ferments, when the composition contains it and / or with the aid of one or more food acids such as lactic acid, citric acid, phosphoric acid , malic acid, hydrochloric acid, gluconic acid or mixtures thereof.
  • Lactic acid is used in a preferred manner because it is the acid mainly produced during the fermentation of fermented milks. Thus, in the context of the invention, it is the reference acid. Viscosity and particle size
  • the viscosity of a composition according to the invention varies according to the protein content of the product and is between 10 and 50 Pa.s, preferably between 11 and 30 Pa.s, measured at 8 ° C. on a Lamy LM apparatus. 100, mobile BV 100, with a gradient of 30 s -1.
  • Nutritional compositions sterilized, ready to use and stored at room temperature, that is to say from 20 to 30 ° C, and having a BBD of at least 3 months and up to 12 or 24 months were made using the ingredients listed in Tables 1 to 3 below.
  • composition according to a first embodiment is given in Table 1.
  • the composition may for example contain 7% of proteins.
  • Example 2 The composition according to a second embodiment is given in the Table.
  • the composition may for example contain 10% of proteins.
  • compositions according to Examples 1 and 2 have sensory characteristics of texture that are close to, or even identical to, those of a stirred yoghurt. Thus, when the container is opened:
  • a flavor characteristic of that of yoghurt from molecules such as diacetyl and / or acetaldehyde.

Abstract

The present invention relates to a sterilised, long-life, acidic, dessert-type nutritional composition with a high protein content and sensory characteristics similar to those of a yoghurt. For this purpose, the invention relates to a sterilised, acidic, dessert-type nutritional composition characterised in that it comprises at least 7% by weight of a combination of casein proteins and globular dairy and/or plant proteins, with a casein-to-globular-protein ratio between 70:30 and 30:70.

Description

COMPOSITION NUTRITIONNELLE DE TYPE DESSERT, ACIDE, A TENEUR ELEVEE EN PROTEINES, STERILISEE, ET LONGUE CONSERVATION  NUTRITIONAL COMPOSITION OF DESSERT TYPE, ACID, HIGH PROTEIN CONTENT, STERILIZED, AND LONG CONSERVATION
La présente invention concerne une composition nutritionnelle de type dessert, acide, à teneur élevée en protéines, stérilisée, et longue conservation dont les caractéristiques sensorielles sont proches de celles d’un yaourt. The present invention relates to a nutritional composition of dessert type, acid, high protein content, sterilized, and long shelf life whose sensory characteristics are close to those of a yoghurt.
Ces produits enrichis en protéines sont destinés à l’alimentation des personnes adultes, des sportifs, des personnes en situation de dénutrition ou de malnutrition, telles que des personnes malades ou des personnes âgées. Son intérêt réside dans son apport en protéines : ces composants, apportés par l’alimentation en temps normal, sont indispensables au maintien des fonctions physiologiques et de la masse musculaire. Les compositions riches en protéines peuvent donc compléter une alimentation défaillante ou s’y substituer. Elles sont stérilisées, ce qui présente un avantage pour le consommateur, en permettant de les conserver pendant plusieurs mois à température ambiante, généralement entre 20 et 30°C.  These protein-enriched products are intended for the nutrition of adults, athletes, people suffering from undernutrition or malnutrition, such as sick people or the elderly. Its interest lies in its protein intake: these components, provided by the diet in normal times, are essential for the maintenance of physiological functions and muscle mass. Protein-rich compositions can therefore supplement or replace a deficient diet. They are sterilized, which is an advantage for the consumer, allowing them to be stored for several months at room temperature, generally between 20 and 30 ° C.
De nombreuses compositions nutritionnelles enrichies en protéines sont aujourd’hui proposées. Il s’agit essentiellement de boissons ou crèmes desserts aromatisées dont le pH est neutre, c’est-à-dire compris entre 6,3 et 7,5. En raison de ce pH élevé, la perception aromatique de ces produits reste très éloignée du goût des produits ultra-frais conventionnels faisant partie des produits les plus consommés, tels que les yaourts nature ou fruités.  Many nutritional compositions enriched in proteins are now proposed. It is essentially flavored drinks or creams whose pH is neutral, that is to say between 6.3 and 7.5. Because of this high pH, the aromatic perception of these products is far removed from the taste of conventional ultra-fresh products that are among the most consumed products, such as natural or fruity yogurts.
Le yaourt est défini par le Codex Alimentarius (codex stan 243-2003) comme un lait fermenté devant contenir au moins 0.6% d’acide lactique (m/m) et une somme de microorganismes vivants, Lactobacillus delbrueckii subsp. bulgaricus et Streptococcus thermophilus, au moins égale à 107. La fermentation abaisse le pH à une valeur inférieure à 4,8 et confère au yaourt son goût acidulé ainsi que sa texture crémeuse à gélifiée caractéristique. La durée de conservation d’un yaourt est d’environ 30 à 40 jours, à une température de 4°C. Yogurt is defined by the Codex Alimentarius (codex stan 243-2003) as a fermented milk that must contain at least 0.6% lactic acid (m / m) and a sum of live microorganisms, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, at least 10 7 . Fermentation lowers the pH to below 4.8 and gives yoghurt its tangy taste as well as its characteristic gelled creamy texture. The shelf life of a yogurt is about 30 to 40 days, at a temperature of 4 ° C.
Le traitement thermique d’un tel yaourt en particulier de type stérilisation entraînerait une précipitation des protéines et une texture granuleuse non souhaitée. Par conséquent, les yaourts stérilisés longue conservation contiennent généralement un faible taux protéique (< 4% m/m) et comportent systématiquement un ingrédient dont le rôle est de protéger les protéines lors du chauffage afin d’éviter leur précipitation, tel que la pectine, la cellulose ou bien la gélatine. The heat treatment of such a yoghurt, in particular of the sterilization type, would result in a precipitation of the proteins and an undesired granular texture. As a result, long-life sterilized yoghurt usually contains low protein levels (<4% w / w) and consistently includes an ingredient with the role is to protect the proteins during heating to prevent their precipitation, such as pectin, cellulose or gelatin.
Il n’existe pas, aujourd’hui sur le marché, de dessert laitier stérilisé longue conservation regroupant les avantages de texture et de goût typiques d’un yaourt, associés à une forte teneur en protéines (> 7% m/m).  There is no long-term sterilized dairy dessert on the market that combines the typical texture and taste benefits of yoghurt combined with a high protein content (> 7% w / w).
L’une des difficultés rencontrées lors du développement d’un tel produit réside dans la précipitation de la caséine acide lors du chauffage, cette caséine représentant près de 80 % des protéines du lait.  One of the difficulties encountered in the development of such a product lies in the precipitation of acidic casein during heating, this casein representing nearly 80% of the milk proteins.
Les ingrédients ou hydrocolloïdes habituellement mis en œuvre par l’homme du métier pour protéger les caséines acides lors de la stérilisation s’avèrent insuffisants dès lors que la concentration en caséines augmente. Lorsque la matière protéique dans la formulation contient plus de 70% de caséines, la texture du produit fini n’est plus lisse, elle devient granuleuse en bouche. A l’inverse, en dessous de 30% de caséine dans la matière protéique, le goût du produit fini obtenu s’éloigne du goût caractéristique de celui d’un yaourt nature.  The ingredients or hydrocolloids usually used by those skilled in the art to protect acidic caseins during sterilization prove to be insufficient as soon as the casein concentration increases. When the protein material in the formulation contains more than 70% of caseins, the texture of the finished product is no longer smooth, it becomes granular in the mouth. Conversely, below 30% of casein in the proteinaceous material, the taste of the finished product obtained departs from the characteristic taste of that of a natural yoghurt.
C’est dans ce contexte que la société déposante a mené ses recherches et est parvenue à élaborer une composition nutritionnelle de type dessert, acide, stérilisée, à une teneur en protéines d’au moins 7% présentant toutes les caractéristiques recherchées et citées précédemment.  It is in this context that the applicant company has conducted its research and has managed to develop a nutritional composition of dessert type, acid, sterilized, with a protein content of at least 7% having all the characteristics sought and cited above.
La présente invention concerne ainsi une composition nutritionnelle de type dessert, acide, stérilisée, caractérisée en ce qu’elle comprend au moins 7%, en poids, par rapport au poids total de la composition, d’une combinaison de protéines composée de caséines et de protéines globulaires d’origine laitière, selon un ratio caséines pour protéines globulaires compris entre 70 : 30 et 30 : 70.  The present invention thus relates to a nutritional composition of dessert type, acid, sterilized, characterized in that it comprises at least 7%, by weight, relative to the total weight of the composition, a combination of proteins composed of caseins and of globular proteins of dairy origin, according to a casein ratio for globular proteins between 70:30 and 30:70.
Dans le cadre de la présente invention, on entend par « stérilisée », une composition stérilisée par des traitements thermiques selon des techniques connues de l’homme du métier, au cours desquels la température est portée à une valeur supérieure à l00°C pendant quelques secondes voire quelques minutes avec des barèmes de température et durée de traitement adaptés aux germes de référence considérés.  In the context of the present invention, the term "sterilized" means a composition sterilized by heat treatments according to techniques known to those skilled in the art, during which the temperature is raised to a value greater than 100 ° C. for a few minutes. seconds or even minutes with temperature scales and duration of treatment adapted to the reference germs considered.
On entend également par « composition acide », une composition dont le pH est inférieur ou égal 4,6.  The term "acid composition" also means a composition whose pH is less than or equal to 4.6.
La composition selon l’invention est ainsi une composition apte à être conservée à température ambiante, c’est-à-dire de 20 à 30°C, et présentant une DLUO (date limite d'utilisation optimale) d’au moins 3 mois et pouvant aller jusqu’à 24 mois dans ces conditions. The composition according to the invention is thus a composition that can be stored at ambient temperature, that is to say from 20 to 30 ° C., and that has a Best Before Date optimum use) of at least 3 months and up to 24 months under these conditions.
Malgré le fort taux de protéines, l’acidité de la composition et le traitement de stérilisation qui lui est imposé, la composition présente des caractéristiques sensorielles proches, voire identiques, à celles d’un yaourt avec une texture lisse et non poudreuse.  Despite the high protein content, the acidity of the composition and the sterilization treatment that is imposed on it, the composition has sensory characteristics similar to, or even identical to, those of a yoghurt with a smooth and non-powdery texture.
Selon un mode de réalisation, le ratio caséines pour protéines globulaires est compris entre 65 : 35 et 40 : 60.  According to one embodiment, the casein ratio for globular proteins is between 65:35 and 40:60.
Avantageusement, la composition comprend une teneur en caséine inférieure à 5,5%, préférentiellement inférieure à 4,5%, en poids par rapport au poids total de la composition.  Advantageously, the composition comprises a casein content of less than 5.5%, preferably less than 4.5%, by weight relative to the total weight of the composition.
Selon une caractéristique de l’invention, les caséines sont apportées par une source qui comprend un isolat de protéines de lait (MPI), un concentré de protéines de lait (MPC), un isolat de caséine micellaire (MCI), un lait écrémé ou non, un lait concentré par évaporation ou bien par filtration membranaire, ou un mélange de telles sources.  According to a characteristic of the invention, the caseins are provided by a source which comprises a milk protein isolate (MPI), a milk protein concentrate (MPC), a micellar casein isolate (MCI), a skimmed milk or no, a milk evaporated or by membrane filtration, or a mixture of such sources.
Selon une autre caractéristique de l’invention, les protéines globulaires sont apportées par une source qui comprend des isolats de protéines solubles de lait (WPI) dénaturés ou non, des concentrés de protéines solubles de lait (WPC) dénaturés ou non, du concentré de protéines solubles de lait par filtration membranaire, ou un mélange de telles sources.  According to another characteristic of the invention, the globular proteins are provided by a source that comprises denatured or non-denatured milk protein (WPI) isolates, denatured or non-denatured milk protein concentrates (WPC), soluble protein milk by membrane filtration, or a mixture of such sources.
Selon un premier mode de réalisation préféré de l’invention, la source de protéines est constituée de lait, d’un isolat de protéines de lait (MPI) et d’un concentré de protéines solubles de lait (WPC) préférentiellement dénaturé.  According to a first preferred embodiment of the invention, the protein source consists of milk, a milk protein isolate (MPI) and a milk protein concentrate (WPC) preferentially denatured.
Avantageusement, la composition comprend, de plus, des glucides, préférentiellement à une teneur inférieure ou égale à 30%, en poids, par rapport au poids total de la composition.  Advantageously, the composition further comprises carbohydrates, preferably at a content of less than or equal to 30%, by weight, relative to the total weight of the composition.
Selon un mode de réalisation, la composition comprend, de plus, des lipides, préférentiellement à une teneur inférieure ou égale à 10%, en poids, par rapport au poids total de la composition.  According to one embodiment, the composition further comprises lipids, preferably at a content of less than or equal to 10%, by weight, relative to the total weight of the composition.
Selon un mode de réalisation, la composition comprend, de plus, un ou plusieurs ferments lactiques, en particulier 1 actobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, lactobacillus helveticus, lactobacillus caséi, lactococcus lactis.ou l’un de leurs mélanges. Avantageusement, la composition comprend, de plus, un ou plusieurs autres composés choisis parmi les gélifiants, les vitamines, les minéraux, les arômes, les colorants, les morceaux de fruits, les céréales. According to one embodiment, the composition further comprises one or more lactic ferments, in particular 1 actobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus casei, Lactococcus lactis or any of their mixtures. Advantageously, the composition further comprises one or more other compounds chosen from gelling agents, vitamins, minerals, flavors, dyes, fruit pieces and cereals.
Selon un mode de réalisation particulièrement avantageux de l’invention, la composition, comprenant un ou plusieurs ferments, est dépourvue d’arômes.  According to a particularly advantageous embodiment of the invention, the composition, comprising one or more ferments, is devoid of flavors.
Selon ce mode de réalisation, la composition présente les caractéristiques sensorielles de goût frais, lactique et acidulé typique d’un yaourt nature, sans qu’il soit nécessaire d’y ajouter un quelconque arôme.  According to this embodiment, the composition has the sensory characteristics of fresh, lactic and acidulous taste typical of a natural yogurt, without it being necessary to add any flavor to it.
Selon une caractéristique de l’invention, la composition présente une densité énergétique d’au moins 80, préférentiellement d’au moins 100, plus préférentiellement d’au moins 150 kcal pour 100 g de composition.  According to one characteristic of the invention, the composition has an energy density of at least 80, preferably at least 100, more preferably at least 150 kcal per 100 g of composition.
Les protéines The proteins
La composition selon l’invention comprend au moins 7%, préférentiellement entre 7 et 15%, plus préférentiellement entre 7 et 12%, en poids, par rapport au poids total de la composition, de protéines sous la forme d’une combinaison de caséines et de protéines globulaires, les protéines globulaires étant d’origine laitière.  The composition according to the invention comprises at least 7%, preferably between 7 and 15%, more preferably between 7 and 12%, by weight, relative to the total weight of the composition, of proteins in the form of a combination of caseins and globular proteins, the globular proteins being of dairy origin.
La combinaison de protéines comprend entre 30 et 70% de caséines et entre 30 et 70% de protéines globulaires.  The combination of proteins comprises between 30 and 70% of caseins and between 30 and 70% of globular proteins.
Les caséines sont généralement présentes à une teneur d’au plus 5,5 %, plus préférentiellement d’au plus 4,5%, en poids par rapport au poids total de la composition. Elles peuvent être apportées par une source choisie parmi un isolat de protéines de lait (MPI), un concentré de protéines de lait (MPC), un isolat de caséine micellaire (MCI), un rétentat de microfiltration du lait (rétentat de MF) ou un rétentat d’ultrafiltration du lait (rétentat d’UF)  The caseins are generally present at a content of at most 5.5%, more preferably at most 4.5%, by weight relative to the total weight of the composition. They may be provided by a source selected from a milk protein isolate (MPI), a milk protein concentrate (MPC), a micellar casein isolate (MCI), a milk microfiltration retentate (MF retentate) or a retentate of ultrafiltration of milk (UF retentate)
Fes protéines globulaires laitières consistent essentiellement en de l’alpha- lactalbumine, de la beta-lactoglobuline et, en quantité moindre, de la sérumalbumine et des immunoglobulines. Elles sont apportées par une source choisie parmi les isolats de protéines solubles (WPI) dénaturés ou non, ou les concentrés de protéines solubles (WPC) dénaturés ou non.  Its milk protein consists essentially of alpha-lactalbumin, beta-lactoglobulin and, to a lesser extent, serum albumin and immunoglobulins. They are provided by a source chosen from denatured or non-denatured soluble protein isolates (WPI) or denatured or non-denatured soluble protein concentrates (WPC).
De manière préférée et en particulier pour garantir une texture plus crémeuse que gélifiée, les protéines globulaires se trouvent à l’état dénaturé, c’est-à-dire que leur conformation a été modifiée de manière définitive. Fe degré de dénaturation de la source de protéines globulaires est alors d’au moins 25%, d’au moins 50%, d’au moins 70%, d’au moins 85% ou d’au moins 95%. Preferably, and in particular to ensure a creamier texture than gelled, the globular proteins are in the denatured state, that is to say that their conformation has been permanently modified. Fe degree of denaturation of the A source of globular proteins is then at least 25%, at least 50%, at least 70%, at least 85% or at least 95%.
La composition peut également comprendre du lait, du lait concentré par évaporation ou bien par filtration membranaire (ultrafïltation, microfiltration, osmose inverse) participant alors à l’apport en caséines et à l’apport de protéines solubles laitières, dans une moindre mesure. De manière préférée le lait est du lait animal, en particulier du lait de vache, entier, écrémé ou demi-écrémé.  The composition may also comprise milk, evaporated milk or by membrane filtration (ultrafiltration, microfiltration, reverse osmosis) then participating in the supply of caseins and the supply of soluble milk proteins, to a lesser extent. Preferably the milk is animal milk, in particular cow's milk, whole, skimmed or semi-skimmed.
Selon un mode particulièrement préféré de l’invention, la source de protéines est constituée à la fois de lait, d’un isolat de protéines de lait (MPI) et d’un concentré de protéines globulaires de lait (WPC) préférentiellement dénaturé.  According to a particularly preferred embodiment of the invention, the protein source consists of both milk, a milk protein isolate (MPI) and a preferentially denatured milk protein concentrate (WPC).
Selon un autre mode de réalisation, la composition peut également comprendre, de plus, des protéines globulaires d’origine végétales, telles que des protéines de pois ou de soja, sous la forme de concentrés ou d’isolats. Les glucides  According to another embodiment, the composition can also comprise, in addition, globular proteins of plant origin, such as pea or soy proteins, in the form of concentrates or isolates. Carbohydrates
Les glucides ont pour fonction de contribuer à l’apport énergétique de la composition, mais également, en fonction de leur nature, de participer à la caractéristique sensorielle de goût ou à la texture de la composition.  The function of carbohydrates is to contribute to the energy supply of the composition, but also, depending on their nature, to participate in the sensory characteristic of taste or the texture of the composition.
Les glucides sont présents en totalité à une teneur inférieure ou égale à 30%, en poids, par rapport au poids total de la composition.  The carbohydrates are present in total at a content less than or equal to 30%, by weight, relative to the total weight of the composition.
Les mono et les disaccharides: Mono and disaccharides:
Ces glucides sont nécessaires pour conférer un goût sucré ou participer aux caractéristiques sensorielles de goût de la composition. These carbohydrates are necessary to impart a sweet taste or participate in the taste sensory characteristics of the composition.
Il peut s’agir de tout mono ou disaccharide, adapté à la formulation de composition alimentaire. Par exemple du glucose, du saccharose, du fructose, du lactose, du dextrose, du galactose, ou leur mélange.  It can be any mono or disaccharide, suitable for the formulation of food composition. For example glucose, sucrose, fructose, lactose, dextrose, galactose, or their mixture.
Les mono et les disaccharides sont par exemple présents à hauteur de 6 à 15%, en poids, par rapport au poids total de la composition.  Mono- and disaccharides are for example present at a level of 6 to 15%, by weight, relative to the total weight of the composition.
Dans le but d’une orientation diététique de la composition, cette dernière peut contenir peu de mono ou disaccharides. Le goût sucré est dans ce cas généralement apporté par des additifs édulcorants, tels que sucralose et/ou acésulfame. La composition peut également comprendre du lactose. Selon un mode de réalisation de l’invention, dans le but de favoriser la digestion du lactose, ce dernier peut être hydrolysé par une enzyme b-galactosidase. Les oligo ou polysaccharides : For the purpose of dietary orientation of the composition, the latter may contain little mono or disaccharides. In this case, the sweet taste is generally provided by sweetening additives such as sucralose and / or acesulfame. The composition may also include lactose. According to one embodiment of the invention, in order to promote the digestion of lactose, the latter can be hydrolysed by an β-galactosidase enzyme. Oligo or polysaccharides:
Ces glucides sont utilisés ici à des fins de caractéristiques de texture et/ou d’enrichissement nutritionnel et/ de stabilité de la composition.  These carbohydrates are used herein for the purposes of texture characteristics and / or nutritional enrichment and / or stability of the composition.
Ainsi à titre d’agents de texture, notamment d’ épaississants et/ou de gélifiants, la composition peut comprendre des polysaccharides végétaux ou d’algues ou obtenus par biotechnologie tels que de l’amidon, de l’amidon modifié, de la maltodextrine, des fibres solubles ou insolubles, de la gomme de guar, de la gomme de caroube, de la gomme de xanthane, de l’agar agar, ou leurs mélanges.  Thus, as texturizing agents, in particular thickening agents and / or gelling agents, the composition may comprise plant or algae polysaccharides or those obtained by biotechnology, such as starch, modified starch or maltodextrin. soluble or insoluble fibers, guar gum, locust bean gum, xanthan gum, agar agar, or mixtures thereof.
A titre de stabilisant, la composition comprend de la pectine hautement méthylée ou de la gélatine. La présence de pectine est en effet utile dans une composition à pH acide, c’est-à-dire inférieure à 4,6, et riche en protéines, notamment en caséine.  As a stabilizer, the composition comprises highly methylated pectin or gelatin. The presence of pectin is indeed useful in a composition at acidic pH, that is to say less than 4.6, and rich in protein, especially casein.
Selon un mode de réalisation préféré de l’invention, la composition comprend, à titre de glucides, un mélange de saccharose, de maltodextrine, d’amidon modifié, d’agar agar et de pectine. Les lipides :  According to a preferred embodiment of the invention, the composition comprises, as carbohydrates, a mixture of sucrose, maltodextrin, modified starch, agar agar and pectin. Lipids :
Les lipides ont pour fonction de contribuer, avec les glucides, à l’apport énergétique de la composition.  The function of lipids is to contribute, with carbohydrates, to the energy supply of the composition.
Les lipides sont apportés par une ou plusieurs sources de matière grasse alimentaire d’origine animale ou végétale. Il peut s’agir de crème d’origine laitière ou d’huile végétale, en particulier d’huile de colza, de maïs, de coprah, de palme, de soja, de tournesol ou leurs mélanges. Les lipides d’origine végétale sont intéressants dans le cadre de l’invention de manière à apporter des acides gras essentiels et à ajuster le ratio oméga 3/omega 6.  Lipids are provided by one or more sources of animal or vegetable fats. It may be cream of dairy origin or vegetable oil, in particular rapeseed oil, corn, coconut, palm, soya, sunflower or mixtures thereof. The lipids of plant origin are interesting in the context of the invention so as to provide essential fatty acids and to adjust the omega 3 / omega 6 ratio.
De manière préférée, dans le respect du goût laitier, une crème d’origine laitière est utilisée comme source de lipides. La crème peut présenter divers taux de matière grasse choisis en fonction du taux de matière grasse prévue pour la composition finie.  Preferably, in keeping with the dairy taste, a cream of dairy origin is used as a source of lipids. The cream may have various levels of fat selected according to the fat content provided for the finished composition.
Les lipides sont apportés jusqu’à 10%, en poids, par rapport au poids total de la composition. Les ferments : The lipids are provided up to 10%, by weight, relative to the total weight of the composition. The ferments:
Un ou plusieurs ferments peuvent être ajoutés dans la composition. Il peut s’agir par exemple des bactéries lactiques Lactobacillus delbrueckii subsp. bulgaricus et/ou Streptococcus thermophilus, et/ou d’autres lactobacillus tels que bacillus helveticus, bacillus caséi et/ou lactococcus lactis.  One or more ferments can be added to the composition. It may be, for example, lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus and / or Streptococcus thermophilus, and / or other lactobacilli such as bacillus helveticus, bacillus casei and / or lactococcus lactis.
Les ferments sont apportés de manière à conférer à la composition une caractéristique sensorielle de goût acidulé et frais, typique d’un yaourt nature ou autre lait fermenté. Dans ce cas, l’apport d’arômes n’est pas indispensable.  The ferments are brought in such a way as to impart to the composition a sensory characteristic of acidic and fresh taste, typical of a natural yoghurt or other fermented milk. In this case, the addition of flavors is not essential.
Compte tenu du traitement thermique de stérilisation appliqué, les ferments ne sont plus actifs dans le produit fini.  Given the sterilization heat treatment applied, the ferments are no longer active in the finished product.
Les vitamines, les minéraux, les arômes, les colorants, les fruits, les céréalesVitamins, minerals, flavors, colors, fruits, cereals
La composition selon l’invention peut comprendre de nombreuses vitamines et des minéraux afin de compléter les besoins journaliers recommandés. Ils sont notamment apportés sous forme de mélanges préconçus jusqu’à 2%, en poids. The composition according to the invention may comprise numerous vitamins and minerals in order to supplement the recommended daily requirements. They are in particular provided in the form of preconceived mixtures up to 2%, by weight.
A titre d’exemple, peuvent être ajoutés du calcium, de la vitamine K, de la vitamine D ou leurs mélanges.  For example, may be added calcium, vitamin K, vitamin D or mixtures thereof.
Des arômes peuvent être ajoutés dans la composition notamment lorsqu’un goût de fruit ou de vanille est recherché.  Aromas can be added to the composition, especially when a taste of fruit or vanilla is desired.
En supplément des arômes ou en complément, des fruits en morceaux peuvent également être prévus.  In addition to the flavors or in addition, fruits in pieces can also be provided.
Régulateur de pH PH regulator
La composition selon l’invention présente un pH inférieur ou égal à 4,6, situé préférentiellement entre 3,8 et 4,5, plus préférentiellement encore à un pH de 4,2. Des valeurs de pH de cet ordre contribuent à la caractéristique sensorielle de flaveur recherchée, c’est dire légèrement acidulée. L’ajustement du pH se fait à l’aide des ferments, lorsque la composition en contient et/ou à l’aide d’un ou de plusieurs acides alimentaires tels que l’acide lactique, l’acide citrique, l’acide phosphorique, l’acide malique, l’acide chlorhydrique, l’acide gluconique ou leurs mélanges. L’acide lactique est utilisé de manière préférée car il s’agit de l’acide majoritairement produit lors de la fermentation des laits fermentés. Ainsi, dans le cadre de l’invention, il s’agit de l’acide de référence. Viscosité et granulométrie The composition according to the invention has a pH less than or equal to 4.6, preferably between 3.8 and 4.5, more preferably still at a pH of 4.2. PH values of this order contribute to the sensory characteristic of the desired flavor, ie slightly acidic. The adjustment of the pH is done with the aid of the ferments, when the composition contains it and / or with the aid of one or more food acids such as lactic acid, citric acid, phosphoric acid , malic acid, hydrochloric acid, gluconic acid or mixtures thereof. Lactic acid is used in a preferred manner because it is the acid mainly produced during the fermentation of fermented milks. Thus, in the context of the invention, it is the reference acid. Viscosity and particle size
La viscosité d’une composition selon l’invention évolue en fonction de la teneur en protéines du produit et est comprise entre 10 et 50 Pa.s, préférentiellement entre 11 et 30 Pa.s, mesurée à 8°C sur un appareil Lamy LM 100, mobile BV 100 , avec un gradient de 30 s- 1.  The viscosity of a composition according to the invention varies according to the protein content of the product and is between 10 and 50 Pa.s, preferably between 11 and 30 Pa.s, measured at 8 ° C. on a Lamy LM apparatus. 100, mobile BV 100, with a gradient of 30 s -1.
La composition, observée par analyse granulométrique sur appareil Malvem, présente des particules dont le diamètre médian est inférieur à 30 mhi. Cette mesure permet de vérifier que l’objectif de texture lisse recherchée est atteint. Exemple : préparation d'une crème dessert acide et stérilisée selon l'invention :  The composition, observed by particle size analysis on Malvem apparatus, has particles whose median diameter is less than 30 mHi. This measurement makes it possible to verify that the objective of smooth texture sought is achieved. Example: Preparation of an acidic and sterilized dessert cream according to the invention
Des compositions nutritionnelles, stérilisées, prêtes à l’emploi et se conservant à température ambiante, c’est-à-dire de 20 à 30 °C, et présentant une DLUO d’au moins 3 mois et pouvant aller jusqu’à 12 ou 24 mois ont été réalisées à l’aide des ingrédients indiqués dans les Tableaux 1 à 3 ci-dessous. Nutritional compositions, sterilized, ready to use and stored at room temperature, that is to say from 20 to 30 ° C, and having a BBD of at least 3 months and up to 12 or 24 months were made using the ingredients listed in Tables 1 to 3 below.
Exemple 1 Example 1
La composition selon un premier mode de réalisation est donnée dans le Tableau 1. La composition peut par exemple contenir 7% de protéines. The composition according to a first embodiment is given in Table 1. The composition may for example contain 7% of proteins.
Tableau 1 Table 1
*Sans arômes  * Without flavors
Exemple 2 La composition selon un second mode de réalisation est donnée dans le Tableau . La composition peut par exemple contenir 10% de protéines. Example 2 The composition according to a second embodiment is given in the Table. The composition may for example contain 10% of proteins.
Tableau 2 Table 2
*Sans arômes Valeurs nutritionnelles pour un taux protéique de 10% et une teneur énergétique de 150 kcal * Without flavors Nutritional values for a protein content of 10% and an energy content of 150 kcal
Tableau 3 Table 3
Les compositions selon les exemples 1 et 2 présentent des caractéristiques sensorielles de texture proches, voire identiques, à celles d’un yaourt brassé. On note ainsi, à l’ouverture du contenant : The compositions according to Examples 1 and 2 have sensory characteristics of texture that are close to, or even identical to, those of a stirred yoghurt. Thus, when the container is opened:
- une texture finale lisse, non granuleuse, veloutée et homogène,  a smooth, non-granular, velvety and homogeneous final texture,
- un goût légèrement acidulé et frais,  - a slightly acidic and fresh taste,
- une bonne palatabilité,  - good palatability,
- une saturation alimentaire retardée par rapport à des compositions enrichies en protéines disponibles sur le marché,  a delayed food saturation with respect to protein enriched compositions available on the market,
- optionnellement, concernant les compositions dites natures incluant des ferments, une flaveur caractéristique de celle du yaourt, provenant de molécules telles que le diacétyle et/ou l'acétaldéhyde.  - Optionally, concerning the so-called natural compositions including ferments, a flavor characteristic of that of yoghurt, from molecules such as diacetyl and / or acetaldehyde.

Claims

REVENDICATIONS
1) Composition nutritionnelle de type dessert, acide, stérilisée, caractérisée en ce qu’elle comprend au moins 7%, en poids, d’une combinaison de protéines composée de caséines et de protéines globulaires d’origine laitière, selon un ratio caséines : protéines globulaires compris entre 70 : 30 et 30 :70. 1) Nutritional composition of dessert type, acid, sterilized, characterized in that it comprises at least 7%, by weight, of a combination of proteins composed of caseins and dairy-derived globular proteins, according to a casein ratio: globular proteins between 70: 30 and 30: 70.
2) Composition selon la revendication 1 , caractérisée en ce que le ratio caséines : protéines globulaires est compris entre 65 : 35 et 40 : 60.  2) Composition according to claim 1, characterized in that the casein ratio: globular proteins is between 65:35 and 40:60.
3) Composition selon l’une des revendications précédentes, caractérisée en ce que le taux de caséine est d’au plus 5,5 %, préférentiellement d’au plus 4,5%, en poids par rapport au poids total de la composition.  3) Composition according to one of the preceding claims, characterized in that the casein content is at most 5.5%, preferably at most 4.5%, by weight relative to the total weight of the composition.
4) Composition selon l’une des revendications précédentes, caractérisée en ce que les caséines sont apportées par une source de caséine qui comprend un isolat de protéines de lait (MPI), un concentré de protéines de lait (MPC), un isolat de caséine micellaire (MCI), un lait écrémé ou non, un lait concentré par évaporation ou bien par filtration membranaire, ou un mélange de telles sources.  4) Composition according to one of the preceding claims, characterized in that the caseins are provided by a source of casein which comprises a milk protein isolate (MPI), a milk protein concentrate (MPC), a casein isolate micellaria (MCI), skimmed milk or not, a milk evaporated or by membrane filtration, or a mixture of such sources.
5) Composition selon l’une des revendications précédentes, caractérisée en ce que les protéines globulaires sont apportées par une source qui comprend des isolats de protéines solubles de lait (WPI) dénaturés ou non, des concentrés de protéines solubles de lait (WPC) dénaturés ou non, du concentré de protéines solubles de lait par filtration membranaire, ou un mélange de telles sources.  5) Composition according to one of the preceding claims, characterized in that the globular proteins are provided by a source which comprises denatured milk protein isolates (WPI) or not denatured, soluble milk protein concentrates (WPC). or not, soluble milk protein concentrate by membrane filtration, or a mixture of such sources.
6) Composition selon l’une des revendications précédentes, caractérisée en ce que la source de protéines est constituée de lait, d’un isolat de protéines de lait (MPI) et d’un concentré de protéines solubles de lait (WPC) préférentiellement dénaturées.  6) Composition according to one of the preceding claims, characterized in that the protein source consists of milk, a milk protein isolate (MPI) and a milk protein concentrate (WPC) preferentially denatured .
7) Composition selon l’une des revendications précédentes, caractérisée en ce qu’elle comprend, de plus, des glucides, préférentiellement à une teneur inférieure ou égale à 30%, en poids, par rapport au poids total de la composition.  7) Composition according to one of the preceding claims, characterized in that it further comprises carbohydrates, preferably at a content less than or equal to 30% by weight relative to the total weight of the composition.
8) Composition selon l’une des revendications précédentes, caractérisée en ce qu’elle comprend, de plus, des lipides, préférentiellement à une teneur inférieure ou égale à 10 %, en poids, par rapport au poids total de la composition.  8) Composition according to one of the preceding claims, characterized in that it further comprises lipids, preferably at a content less than or equal to 10% by weight relative to the total weight of the composition.
9) Composition selon l’une des revendications précédentes, caractérisée en ce qu’elle comprend, de plus, un ou plusieurs ferments lactiques, en particulier 1 actobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, lactobacillus helveticus, lactobacillus caséi, lactococcus lactis.ou l’un de leurs mélanges. 10) Composition selon l’une des revendications précédentes, caractérisée en ce qu’elle comprend, de plus, un ou plusieurs autres composés choisis parmi les gélifiants, les épaississants, les vitamines, les minéraux, les arômes, les colorants, les morceaux de fruits, les céréales. 9) Composition according to one of the preceding claims, characterized in that it comprises, in addition, one or more lactic ferments, in particular 1 actobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus casei, Lactococcus lactis or any of their mixtures. 10) Composition according to one of the preceding claims, characterized in that it comprises, in addition, one or more other compounds selected from gelling agents, thickeners, vitamins, minerals, flavors, dyes, pieces of fruits, cereals.
11) Composition selon l’une des revendications précédentes, caractérisée en ce qu’elle présente une densité énergétique d’au moins 80, préférentiellement d’au moins 100, plus préférentiellement d’au moins 150 kcal pour 100 g de composition.  11) Composition according to one of the preceding claims, characterized in that it has an energy density of at least 80, preferably at least 100, more preferably at least 150 kcal per 100 g of composition.
EP19716456.9A 2018-04-17 2019-04-15 Sterilised, long-life, acidic, dessert-type nutritional composition with high protein content Pending EP3780963A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1853360A FR3080004B1 (en) 2018-04-17 2018-04-17 DESSERT-TYPE NUTRITIONAL COMPOSITION, ACID, WITH HIGH PROTEIN CONTENT, STERILIZED, AND LONG STORAGE
PCT/EP2019/059700 WO2019201870A1 (en) 2018-04-17 2019-04-15 Sterilised, long-life, acidic, dessert-type nutritional composition with high protein content

Publications (1)

Publication Number Publication Date
EP3780963A1 true EP3780963A1 (en) 2021-02-24

Family

ID=63014704

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19716456.9A Pending EP3780963A1 (en) 2018-04-17 2019-04-15 Sterilised, long-life, acidic, dessert-type nutritional composition with high protein content

Country Status (3)

Country Link
EP (1) EP3780963A1 (en)
FR (1) FR3080004B1 (en)
WO (1) WO2019201870A1 (en)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH580920A5 (en) * 1973-09-20 1976-10-29 Zentralschweizerischer Milchve
FR2676450A1 (en) * 1991-05-13 1992-11-20 Montpellier Ii Universite PROTEIN COMPOSITIONS WITH A TOUCHING TEXTURE.
EP0696426A1 (en) * 1994-08-13 1996-02-14 Societe Des Produits Nestle S.A. Process for preparing a texture forming agent for milk products
PT1036503E (en) * 1999-03-16 2005-06-30 Nestle Sa LIQUID STERILIZED FOOD COMPOSITION FOR THE MANUFACTURE OF TERM-ENDURED GELIFICATED PRODUCTS AND PROCESS FOR THEIR PREPARATION
CN107836519A (en) * 2009-04-15 2018-03-27 方塔拉合作集团有限公司 Dairy products and method
EP3042565A1 (en) * 2014-12-19 2016-07-13 Tine SA Yoghurt with native whey proteins and processes for production thereof
CA3011053A1 (en) * 2016-01-29 2017-08-03 Roquette Freres Nutritional formulations comprising a pea protein isolate
JP7039476B2 (en) * 2016-03-07 2022-03-22 ロケット フレール Use as a protein source in nutritional formulations and formulations such as yogurt, cream, cream desserts or frozen desserts, including pea protein isolates.
CN107801775B (en) * 2017-10-31 2021-07-13 山东禹王生态食业有限公司 High-protein low-whey-precipitation soybean protein yoghourt and slow heat treatment preparation method

Also Published As

Publication number Publication date
FR3080004B1 (en) 2021-07-30
WO2019201870A1 (en) 2019-10-24
FR3080004A1 (en) 2019-10-18

Similar Documents

Publication Publication Date Title
EP0815735B1 (en) Dietary balanced milk product
EP1895852B1 (en) Fresh dairy products with satietogenic power based on water-soluble fibers and methods for preparing same
EP3217801B2 (en) Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production
WO2017153669A1 (en) Nutritional formulations such as a yoghurt, cream, cream dessert or frozen dessert, comprising a pea protein isolate, and the use of the formulation as a source of protein
JP7358098B2 (en) Yogurt and yogurt manufacturing method
EP1895851B1 (en) Fresh dairy products with satietogenic power and methods for preparing same
Barukčić et al. Whey and buttermilk—Neglected sources of valuable beverages
WO2014186896A1 (en) Nut and dairy beverage
FR2906442A1 (en) Process to increase viability of Bifidobacteria during preservation of fermented fresh food product containing Bifidobacterium strain, useful to prepare fermented food product, comprises adding gum arabic in the product before packaging
EP2413705B1 (en) Method for manufacturing a dairy product having a reduced carbohydrate content and enriched with phospholipids, in particular choline, proteins, and calcium
Özer et al. Whey beverages
Pimentel et al. Brazilian yogurt-like products
Vasiljevic et al. Fermented milk: Health benefits beyond probiotic effect
CN109068674A (en) A kind of dairy products
CA2346553C (en) Food composition based on substance derived from milk comprising conjugate linoleic acid glycerides
Akal et al. Technology of dairy-based beverages
WO2019201870A1 (en) Sterilised, long-life, acidic, dessert-type nutritional composition with high protein content
JP2012010626A (en) Yoghurt with controlled sourness, and method of producing the same
Deepa et al. Donkey milk: chemical make-up, biochemical features, nutritional worth, and possible human health benefits-current state of scientific knowledge.
Banerjee et al. Insights into the technological and nutritional aspects of lactic milk drinks: buttermilk
WO2023219481A1 (en) Alternative dairy products containing functional lipids, and manufacturing methods
EP4149273A1 (en) Composition of fermented fromage frais with a high protein content
Casarotti et al. Fermented Dairy Beverages in Latin America
EP4346420A1 (en) Fermented non-dairy food composition comprising oat and faba proteins
CZ35737U1 (en) Pasteurized milk yogurt

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20201110

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230517