Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
  • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
• • 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
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/068—Particular types of cheese
  • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
• • 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
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
  • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
  • A23J1/202—Casein or caseinates
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/19—Dairy proteins

Definitions

• TITLE COMPOSITION OF FERMENT FRESH CHEESE WITH A HIGH PROTEIN CONTENT
• the present invention relates to a spoonable fresh cheese composition with a high protein content, of the quark or skyr type, intended for people requiring increased protein intake such as athletes and athletes. the elderly.
• nutritional compositions specifically adapted to the condition of a person such as the elderly, people in a state of undernutrition or even athletes, are developed and offered in order to provide them with the nutritional compounds that meet their needs and that they do not find, or not in sufficient quantity, in their food.
• the aim of such a complementation is to provide mainly proteins.
• the aim of protein supplementation is also to re-nourish the malnourished person or to anticipate a state of malnutrition likely to occur in the event of hospitalization or illness.
• older people are more susceptible to a state of undernutrition due to physiological changes associated with age, disease, disability, cognitive impairment or loss of taste.
• Undernutrition can be defined as a dietary imbalance between intake and needs. It is the cause of multiple deficiencies and increases the syndrome of sarcopenia, a gradual decrease in the strength and mass of skeletal muscles associated with age.
• Nutritional compositions enriched with proteins and used in such situations include as sources of proteins, proteins of dairy origin such as caseins and serum proteins obtained from milk or proteins of vegetable origin, such as proteins of milk. soy.
• serum proteins refers to whey proteins.
• whey proteins are found to be interesting from a nutritional point of view and are proteins said to be rapidly digested, that is to say that amino acids appear rapidly and in high concentration in the blood plasma. Conversely, casein presents a slower digestion.
• Whey protein is rich in essential amino acids but also branched chain amino acids such as leucine, isoleucine and valine. Essential amino acids are amino acids that cannot be synthesized endogenously by the body.
• whey proteins have been shown to be effective in stimulating muscle synthesis (Farnfield et al., 2005).
• whey proteins are of interest to athletes by helping them to support and develop their muscle mass.
• Many nutritional compositions rich in proteins are now available. These are in particular compositions in the form of drinks or dessert creams. Regarding the desserts, these are flavored creams, presenting flavors of fruit, coffee or chocolate.
• Fresh fermented cheeses of the quark or skyr type are useful for this purpose.
• the quark also known under the name of "quarg” or “speisequark" is a dairy product of the fermented fresh cheese type. This product is obtained by pasteurizing milks and fermenting and / or adding coagulant until the curdling phenomenon occurs. This product is mainly found on the market in northern European countries.
• fermented fresh cheeses with a high protein content do not exhibit satisfactory organoleptic characteristics for consumers.
• these products have texture problems, which can be sticky, too firm or even too consistent.
• the food intake is reduced, and consequently the protein intake is insufficient to generate a significant nutritional action suitable for the elderly, people in a state of malnutrition and athletes.
• products of the Quark type containing 12% protein are found on the market. These products present a problem of texture and consistency due to its composition which is too rich in proteins. It also presents a profile moderately interesting nutritional value due to too low a quantity of serum protein.
• European patent EP 2675 281 describes the preparation of products such as quarks based on caseins and on serum proteins according to a casein / whey ratio of 50/50. With such a ratio, it is likely to observe problems of phase shift and significant viscosity.
• the invention proposes to solve all of the aforementioned problems.
• One of the aims of the present invention is thus to provide a fermented fresh cheese composition with a high protein content which exhibits organoleptic properties acceptable to the consumer, in particular with a smooth texture, in particular a supple and pleasant texture, without phase shift phenomenon, a profile.
• protein which is advantageous from a nutritional point of view, the composition being intended both for active and athletic persons as well as for elderly or even undernourished persons.
• the invention relates to a composition of fermented fresh cheese which can be spooned, of the quarg or quark or skyr type, characterized in that it comprises: at least 8%, by weight, of proteins, relative to the total weight of the composition, the proteins consisting of a mixture of casein and milk serum proteins in a weight ratio of 50/50 to 75/25, - milk serum proteins comprising at least 20% of denatured serum proteins in in the form of microparticles, by weight relative to the total weight of serum proteins, the pH of the composition being less than or equal to 4.6.
• the composition according to the invention has an interesting serum protein content with respect to nutritional intake, in particular for athletes and elderly people. The amount of serum proteins in the composition is specifically adjusted so as not to observe a phase shift phenomenon.
• composition according to the invention also exhibits good organoleptic characteristics, with a supple and pleasant texture, as well as a creamy taste, thanks to the supply of denatured serum proteins in the form of microparticles.
• the milk serum proteins comprise at least 35%, preferably at least 40% of serum proteins in the form of microparticles, by weight relative to the total weight of the serum proteins,
• the ratio between casein and serum proteins is 70/30.
• the organoleptic characteristics such as the improvement of the oneness are well perceived by the consumer.
• the serum proteins comprise between 20 and 35% of serum proteins in the form of microparticles, by weight relative to the total weight of serum proteins.
• the ratio between casein and serum proteins is 55/45.
• the serum proteins comprise more than 35% of serum proteins in the form of microparticles, by weight relative to the total weight of serum proteins.
• the denatured serum proteins in the form of mid croparticles have an average diameter greater than 1 ⁇ m, preferably greater than 2.5 ⁇ m.
• the sizes of the microparticles are measured by laser diffraction using a Mastersizer 3000 particle size analyzer (Malvern, Almelo, the Netherlands and Malvern, United Kingdom) using two monochromatic lasers of wavelength 470 and 632.8 nm.
• the composition comprises at least 10%, preferably at least 12%, and more preferably more than 14% of proteins, by weight relative to the total weight of the composition.
• the composition comprises at most 5% of carbohydrates, by weight relative to the total weight of the composition. According to one embodiment, the composition comprises at most 5% fat, by weight relative to the total weight of the composition.
• the composition comprises one or more lactic acid bacteria, one or more texturing agents, one or more colorants, one or more flavorings.
• the composition has a viscosity of less than 7 Pa.s measured at a shear rate of 50 s-1 at 6 ° C.
• the viscosity is measured using an MCR300 rheometer (Anton Paar, Graz, Au triche) equipped with a cone-plane geometry (CP50-4; diameter 50mm).
• the viscosity obtained is thus at least 10% lower than that of a quark, skyr or classic fromage frais having a classic casein to serum protein ratio of 80:20 with the same total protein content.
• the invention also relates to a method of preparing a fresh cheese composition obtained from milk of all animal species as described above, the method comprising the following steps: a step of preparing a fresh cheese, a step of obtaining of denatured and microparticulate serum proteins, a step of mixing 60 to 95% of fromage frais and 5 to 40% of serum proteins comprising at least 20% of denatured serum proteins in the form of microparticles, by weight relative to the total weight serum proteins.
• the preparation of the fresh cheese is carried out according to any of the methods well known to those skilled in the art.
• the method can comprise the following steps: obtaining a skimmed milk, - pasteurization, preferably at 90 ° C, for 5 minutes, fermentation, preferably at 30 ° C, for 14 h, at pH 4.6 , thermization, preferably at 60 ° C, for 1 minute, separation of the curd by any physical means, preferably at 50 ° C, cooling of the curd, preferably at 15 ° C.
• the serum proteins comprising at least 20% of serum proteins in the form of microparticles, by weight relative to the total weight of the serum proteins, are then added to the curd.
• the invention also relates to the use of a composition as defined above for the nutritional supplementation of athletic or elderly people, in particular for protein supplementation or renutrition.
• the invention will be better understood on reading the exemplary embodiments which follow, which are intended to be illustrative and not limiting.
• MP11% case / PS 80/20 ratio Composition of fresh cheese with 11% protein; Casein / Non-microparticulate Serum Protein ratio of 80/20.
• MP12% case / PS 80/20 ratio Composition of fresh cheese with 12% protein; Casein / Non-microparticulate Serum Protein ratio of 80/20.
• MP12% ratio case / PS 70/30 Composition of fresh cheese with 12% protein; casein / denatured microparticulate serum protein ratio of 70/30.
• MP12% case / PS ratio 50/50 Composition of fresh cheese with 12% protein; Casein / Non-microparticulate Serum Protein ratio of 50/50.
• MP13% case / PS ratio 70/30 Composition of fresh cheese with 13% protein; casein / denatured microparticulate serum protein ratio of 70/30.
• MP13% case / PS ratio 50/50 Composition of fresh cheese with 13% protein; casein / denatured microparticulate serum protein ratio of 50/50.
• MP14% case / PS ratio 70/30 Composition of fresh cheese with 14% protein; casein / denatured microparticulate serum protein ratio of 70/30.
• MP14% case / PS ratio 50/50 Composition of fresh cheese with 14% protein; casein / denatured microparticulate serum protein ratio of 50/50.
• MP15% ratio case / PS 50/50 Composition of fresh cheese with 15% protein; casein / denatured microparticulate serum protein ratio of 50/50.
• the flow curves were carried out using an MCR300 rheometer (Anton Paar, Graz, Austria) equipped with a cone-plane geometry (CP50-4; diameter 50mm) in the shear range from 1 to 350s 1 to 6 ° C.
• the viscosities at 50s 1 at 6 ° C, the most representative of the perception in the mouth of consumers are shown in Table 1 below:
• composition MP12% Cas / PS 80/20 ratio has a viscosity level greater than the desired viscosity and is therefore not accepted by consumers.
• Figure 1 graphically illustrates the information in Table 1.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Biochemistry (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Mycology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Dairy Products (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=72266431

Family Applications (1)

Country Status (6)

Family Cites Families (5)

• 2020
  • 2020-05-14 FR FR2004788A patent/FR3110051A1/fr active Pending
• 2021
  • 2021-05-12 US US17/925,130 patent/US20230180779A1/en active Pending
  • 2021-05-12 AU AU2021272373A patent/AU2021272373A1/en active Pending
  • 2021-05-12 CA CA3178488A patent/CA3178488A1/fr active Pending
  • 2021-05-12 WO PCT/EP2021/062761 patent/WO2021229021A1/fr unknown
  • 2021-05-12 EP EP21725764.1A patent/EP4149273A1/de active Pending

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