FR2611443A1 - Milk food composition and process for preparing it - Google Patents

Abstract

The present invention relates to a food composition for mammals containing: - 0.5 to 2 parts by weight of a gelling substance; - 150 to 200 parts by weight of a milk extract having a dry matter content greater than or equal to 60% by weight and obtained by treatment of a milk material, especially whey and the permeates of whey and milk, with a lactose followed by concentration, and - 20 to 40 parts by weight of water. The invention also relates to the process for preparing the said food composition.

Description

MILKED FOOD COMPOSITION AND PROCESS FOR PREPARING SAME.

 The present invention relates as a new industrial product to a milk food composition based on whey, whey permeate or milk permeate.

It also relates to the process for preparing this new food composition. This food composition is useful in the field of nutrition of mammals, in general, and of humans and domestic animals, in particular.

 It is known that in dairies and cheese factories large amounts of by-products are collected which are not directly usable in the field of nutrition, namely milk products such as in particular whey, defatted whey, deproteinized whey, defatted and deproteinized whey, defatted and deproteinized milk.

Furthermore, the treatment of these by-products to isolate industrially advantageous substances, such as water-soluble vitamins and water-soluble lipoproteins, involves high costs and the use of very elaborate facilities. It is known in particular that the presence of lactose in these by-products raises difficulties during the operations of concentration.

 According to the invention, a new technical solution is used to develop the above-mentioned by-products in which all or most of the lactose is enzymatically transformed into glucose and galactose which are more water-soluble, more assimilable hexoses. by the body and more sweeteners than lactose which is a dissacharide. This new technical solution, which responds to a need for development manifested with acuity, offers the advantage of being easily implemented and leading to a food composition having an energetic and reconstituting value which is interesting from a nutritional point of view.

According to the invention, a gelled food composition is recommended comprising a gelling means, a milk extract and water, and which is characterized in that it contains
(a) 0.5 to 2 parts by weight of a gelling substance
(b) 150 to 200 parts by weight of a milk extract having a dry matter content greater than or equal to 60% by weight relative to the weight of said extract and in which at least 85% by weight of the original lactose has have been transformed into glucose and galactose, said extract being obtained by
- enzymatic treatment in an aqueous medium using lactose of a lactose-containing milk material chosen from the group consisting of whey, substantially delipidated whey, substantially deproteinized whey, substantially delipidated and substantially deproteinized whey, substantially milk defatted, substantially deproteinized milk, substantially defatted and substantially deproteinized milk and their mixtures at a pH between 5.9 and 7.0, at a temperature between 380C and 450C, for at least 10 h, at a rate of 104 to 1.5 x 104 NLU of lactase per 1 kg of lactose contained in the milk material to be treated, then
- Concentration of the resulting reaction medium up to a dry matter content greater than or equal to 60% by weight; and,
(c) 20 to 40 parts by weight of water in addition to the water contained in said milk extract.

 According to the invention, by the expressions nubstantially delipidated ", on the one hand, and" substantially deproteinized ", on the other hand, which relate to the milk substance, it is meant that the said milk substance contains, respectively, an amount less than or equal to 2% by weight (preferably less than 1% by weight, and better still 0.1 r by weight) of lipids, on the one hand, and an amount less than or equal to 2% by weight (preferably less than 1% by weight, and better still 0.1% by weight) of proteins, on the other hand.

According to the invention, a process for the preparation of a food composition comprising a gelling medium, a milk extract and water is also recommended in combination with an excipient chosen from the group comprising a stabilizing agent, an antimicrobial agent, a flavoring agent. , a coloring agent and their mixtures, said process being characterized in that
10) a milk extract is prepared having a dry matter content greater than or equal to 60% by weight relative to the weight of said extract by
- enzymatic treatment in an aqueous medium using lactase of a lactose-containing milk material and chosen from the group consisting of whey, substantially defatted whey, substantially deproteinized whey, substantially defatted and substantially deproteinized whey, substantially milk defatted, substantially deproteinized milk, substantially defatted and substantially deproteinized milk and their mixtures at a pH between 5.9 and 7.0, at a temperature between 380C and 450C, for at least 10 h, at a rate of 104 to 1.5 x 7Q4 NLU of lactase per 1 kg of lactose contained in the milk material to be treated, then
concentration of the resulting reaction medium up to a dry matter content greater than or equal to 60% by weight
20) 150 to 200 parts by weight of said milk extract brought to a temperature T1 is mixed with stirring with 0.5 to 2 parts by weight of a gelling substance previously dissolved or dispersed in at least 15 parts by weight of water and brought to a temperature T2, the temperature difference in absolute value (T1-T2) being less than or equal to 200C;
30) the excipient previously dissolved or dispersed in water is added to the mixture thus obtained so that the total amount of water used to dissolve and / or disperse the gelling substance and the excipient is between 20 and 40 parts by weight, the gelation occurring during the cooling of the resulting composition.

 The essential components which are involved in the composition according to the invention and its method of preparation are the gelling substance and the milk extract.

 As gelling substance is used means usable in food and nutrition for their property and ability to form gels. Thus the gelling substance is advantageously chosen from the group consisting of pectins, glucans, in particular glycosylglucans, and their mixtures. Among the glycosylglucans which are suitable for this purpose, mention may in particular be made of those described in US-A-3,507,290, US-A-3,659,025 and US-A-4,396,611 which have a unitary motif comprising a chain of 3 1,3-glucopyrannosyl groups in which the central group is substituted by a 1,6-glucopyrannosyle group, and which have an average molecular weight of between 130,000 and 1,200,000 and preferably between 500,000 and 600,000.

 The preferred gelling medium according to the invention is a pectin. Among the pectins which can be used commercially, it is possible, for example, to use the product known under the designation "PECTINES LM27 NH95" and marketed by the company UNIPECTINE. Pectins are gelling substances which have no contraindications in the food sector and which correspond to the identification number "E 440" according to the classification of food additives within the EEC.

 0.5 to 2 parts by weight of gelling substance will be used for 150 to 200 parts by weight of milk extract.

Preferably, 1 part by weight of pectin will be used for 160 to 180 parts by weight of milk extract.

 The milk extract is obtained by enzymatic treatment of a milk material using a lactase to transform most, if not almost all, of the lactose into glucose and galactose.

 The enzymatic treatment is carried out at a pH between 5.9 and 7.0 (preferably between 6.0 and 6.6), at a temperature between 380C and 450C (preferably between 400C and 440C), for at least 10 h (preferably for 12 to 15 h), at a rate of 104 to 1.5 x 104 ~ NLU (preferably 104 to 1.4 x 704NLU) of lactase per 1 kg of lactose contained in the milk material to be treated.

 If the pH of the milk material is less than 5.9, an alkali should be added before carrying out the enzymatic treatment, since the lactase generally has a maximum activity between pH 6, 0 and 6.6. The alkali to be used to increase the pH will advantageously be ammonia, the use of NaOH will be avoided since the sodium ion is capable of inhibiting the action of the lactase.

 The milk material which is subjected to the action of lactase is a by-product of dairies and cheese factories. Preferably, the milk material according to the invention is chosen from the group consisting of whey, substantially defatted and substantially deproteinized whey, substantially defatted and substantially deproteinized milk, and mixtures thereof. In cheese factories you can find deproteinized and / or defatted milk products. In fact, one can collect as a by-product from the manufacture of certain cheeses substantially delipidated whey. In what follows, by whey or milk permeate is meant a whey, or milk, substantially defatted and substantially deproteinized. The permeate can be obtained according to a method known per se, in particular by dialysis.

 In practice, it is recommended to submit to the enzymatic treatment a milk material previously sterilized according to a method known per se (in particular by pasteurization at 72-750C for 10-12 seconds, or by heating at 1400C for 1-2 seconds) and preconcentrated until at a dry matter content of 45-50% by weight.

 After the enzymatic treatment, which, according to the invention, transforms at least 85% by weight of the lactose contained in the milk material, and preferably at least 94% by weight of the said lactose, into glucose and galactose, a concentration is carried out, advantageously at a temperature greater than or equal to 700C to obtain a milk extract having a dry matter content greater than or equal to 60% by weight, and preferably 62% to 72% by weight, or even more, relative to the weight of said extract of milk.

 To avoid the formation of lumps (micro-gelling) it is important that when the milk extract according to the invention is brought into contact with the solution or dispersion of the gelling substance in water, the difference between the temperature T1 of said extract (which is advantageously greater than or equal to 700C) and the temperature T2 of the aqueous composition of the gelling substance (which is advantageously between 700C and 850C) is in absolute value less than or equal to 200C.

 As indicated above, the composition may contain one or more additives as an excipient. Among the additives which can be used, mention may be made of stabilizing agents (in particular K2S2O3), antimicrobial agents, coloring agents, flavoring agents and mixtures thereof . The excipient previously dissolved or dispersed in water is introduced into the mixture obtained in stage 20).

Advantageously, this introduction is carried out at a temperature greater than or equal to 550C. Preferably, the aqueous composition containing the excipient is brought to a temperature greater than or equal to 550C (even better to a temperature greater than or equal to 700C) in the mixture of milk extract and aqueous composition containing the gelling substance which is still hot (better, when said mixture is still at a temperature greater than or equal to 7O0C).

 The water used for the preparation of the composition containing the gelling substance and of the composition containing the excipient is purified water, that is to say distilled, bidistilled or demineralized water. The amount of water to be used for the preparation of these last two compositions is from 20 to 40 parts by weight per 0.5 to 2 parts by weight of gelling substance and 150 to 200 parts by weight of milk extract. In practice, 80% of this water (i.e. 15 to 32 parts by weight) is used for the preparation of the aqueous composition containing the gelling substance, and the remaining 20% (i.e. 5 to 8 parts by weight, respectively) for the preparation of the aqueous composition containing the excipient. Preferably, one will use, to obtain the gelled food composition according to the invention, 1 part by weight of pectin dissolved in approximately 24 parts by weight of water, for 160 to 180 parts in weight of milk extract, about 6 parts by weight of water used for the preparation of the aqueous composition containing the excipient.

 The best mode of implementation of the preparation process according to the invention has been given below.

 Firstly, it consists in pasteurizing (treatment at 72-750C for 10-12 seconds) a whey, a whey permeate or a milk permeate and then concentrating the sterilized milk material to a dry matter content of 45%. at 50% by weight. It is advantageous to use as raw material a milk material having a pH greater than 6 at room temperature (15-2O0C) because after concentration to a dry matter content of 45-50%, the pH drops by a few tenths ( if necessary, the pH after concentration will be adjusted to 6.0-6.6 by addition of NH4OH).

 Secondly, the milk material thus sterilized and which leaves the concentrator at a temperature of 40 to 440C, is subjected to an enzymatic treatment by means of lactase (704 to 1.4 x 104 NLU of lactase for 1 kg of lactose to be transformed ) at 40-440C, for 12-15 h. At least 94% by weight of the lactose contained in the milk material is thus transformed.

 Thirdly, the resulting reaction medium is subjected to a concentration at a temperature greater than or equal to 700C (this heating makes it possible to deactivate the lactase which would not have reacted). A milk extract is thus obtained having a dry matter content of the order of 62% to 72% by weight.

 Then, in the milk extract thus obtained and maintained at a temperature greater than or equal to 700C, an aqueous solution of pectin previously heated to a temperature greater than or equal to 700C is added with stirring, at a rate of 160 to 180 parts by weight milk extract for 1 part dry weight of pectin, the difference between the temperature of the milk extract and that of the aqueous pectin solution being in absolute value less than 200 C, then the resulting mixture is kept at a temperature greater than or equal to 700C for at least 5 minutes with stirring.

 Finally, into the resulting mixture is introduced with stirring at a temperature greater than or equal to 7O0C, the aqueous composition containing the excipient.

 Then allowed to cool the packaging can be performed at a temperature between 500C and 550C, before gelation of the resulting composition.

According to this preferred embodiment the aqueous pectin solution is obtained as follows
1 part by dry weight of pectin powder is gradually poured into 24 parts by weight of water at a temperature greater than or equal to 800C with vigorous stirring.

 After dispersion and swelling, the resulting mixture is kept stirring at a temperature of 80-850C for at least 15 minutes (preferably for 20 minutes) to dissolve the pectin.

 To have a good gelation of pectin, it is necessary to have calcium ions available. In general, there are enough in dairy byproducts, unless they have been demineralized. In practice, you must have 60 to 80 mg of Ca per gram of pectin used. If a calcium supply is necessary, calcium lactate should be used in preference to calcium chloride. It is recommended to control the level of chlorides because a Cl content greater than 1.5% by weight, relative to the weight of the dry matter of the food composition according to the invention, can lead to an ineffective salty finished product.

 Furthermore, the pectins exhibit optimal gelation at a pH less than or equal to 5.0. At a pH above 5, it is advantageous to carry out an overdose. In short, the food composition according to the invention must not have a pH greater than 5.5; we are generally below this threshold thanks to the fact that heating the milk extract to a temperature greater than or equal to 700C lowers the pH of the milk extract obtained after the enzymatic treatment (pH 6.0-6 , 6).

 For the dissolution of pectin it is advantageous to use more than 14 parts by weight of water per 1 part by weight of pectin. Indeed, there is no interest, in terms of the homogeneity of the pectin solution, on the one hand, and the final composition, on the other hand, to use concentrated pectin solutions. Preferably, more than 20 parts by weight of water will be used per 1 part by weight of pectin.

 Finally, if a non-substantially deproteinized milk material is used, it is recommended to avoid heating the milk extract for too long at a temperature above 7O0C, in view of the Maillard reactions.

 Other advantages and characteristics of the invention will be better understood on reading which will follow examples of preparation which are in no way limitative but given by way of illustration.

EXAMPLE 1
A cheese whey having a dry matter content of 63 to 70 g / l, a pH greater than 6 and containing - lactose ........ is sterilized by pasteurization (at 72-750C for 10-12 seconds). ........................ lactose 45-50 g / l - protein 7-9 g / l - soluble nitrogen ........ .................. soluble 1.5 g / l - trace lipids at 2 g / l - trace elements (Ca, Mg, Cl ...) 6-8 g / l - trace water soluble vitamins
The pasteurized whey is concentrated to a dry matter content of 45-50% by weight.

 At the outlet of the concentrator, the temperature of the concentrated whey thus obtained is adjusted to 420C and it is subjected to the enzymatic treatment at the rate of 104 - 1.4 x 104NLU of lactase per 1 kg of lactose to be treated, for 12-15 h, at 420C and at a pH between 6.0 and 6.6. After this treatment the lactose content decreases by 95% compared to the original amount.

 The temperature of the milk extract thus obtained is then brought to 7O0C and concentrated to a dry matter content of 65% by weight.

 169 kg of the concentrated milk extract thus obtained and maintained at 700C are mixed with stirring with an aqueous pectin solution obtained at 80-850C according to the best embodiment given above from 1 kg of pectin and 24 kg of water. When the addition is complete, the resulting mixture is stirred for 10-15 minutes at a temperature of 700C and then each of the components of the excipient is successively introduced (6 g of antimicrobial agent (product sold under the designation "DELVOCID" by DELVO), 90 g of K2S2O3 and a flavor (vanilla)) previously dissolved or dispersed in water in addition to 8 kg.

 Allowed to cool and at a temperature between 500C and 550C the food composition thus obtained (about 200 kg) is conditioned in the desired quantities (100 g, 200 g or 300 g). Gelation occurs below 500C.

EXAMPLE 2
The procedure is as indicated in Example 1 starting from a milk material constituted by a milk permeate having a composition similar to that of the whey of Example 1 but substantially devoid of lipids and proteins, on the one hand, and removing the antimicrobial agent, on the other hand.

 The food compositions according to Examples 1 and 2 are useful in the field of food and nutrition of mammals, in particular human beings and domestic animals such as dogs and cats. For pets, just use an attractive aroma for the animal. In dogs, the amount to be administered daily after a meal or after an effort (playing, walking, hunting, etc.) is approximately 100 g for an animal weighing less than 5 kg, 200 g for an animal having a weight between 5 and 10 kg, and up to 300 g for an animal weighing more than 10 kg. The energy power of the food compositions of Examples 1 and 2 is approximately 1600 calories per kilogram.

Claims (17)

 1. Gelled food composition comprising a gelling medium, a milk extract and water, characterized in that it contains  (a) 0.5 to 2 parts by weight of a gelling substance  (b) 150 to 200 parts by weight of a milk extract having a dry matter content greater than or equal to 60% by weight relative to the weight of said extract and in which at least 85% by weight of the original lactose has have been transformed into glucose and galactose, said extract being obtained by  - enzymatic treatment in an aqueous medium using lactase of a lactose-containing milk material and chosen from the group consisting of whey, substantially defatted whey, substantially deproteinized whey, substantially defatted and substantially deproteinized whey, substantially milk defatted, substantially deproteinized milk, substantially defatted and substantially deproteinized milk and their mixtures at a pH between 5.9 and 7.0, at a temperature between 380C and 450C, for at least 10 h, at a rate of 104 to 1.5 x 104 NLU of lactase per 1 kg of lactose contained in the milk material to be treated, then  - Concentration of the resulting reaction medium up to a dry matter content greater than or equal to 60% by weight; and,  (c) 20 to 40 parts by weight of water in addition to the water contained in said milk extract.  2. Food composition according to claim 1, characterized in that said milk extract is obtained by enzymatic treatment of said milk material at a pH between 6; 0 and 6.6, at a temperature between 400C and 440C, for 12 at 15h.  3. Food composition according to claim 1, characterized in that said milk extract is obtained from a milk material chosen from the group consisting of whey, whey substantially defatted and substantially deproteinized, milk substantially defatted and substantially deprotein, and mixtures thereof.  4. Food composition according to claim 1, characterized in that the gelling substance is chosen from the group consisting of pectins, glycosylglucans and their mixtures.  5. Food composition according to claim 1, characterized in that the gelling substance is a pectin.  6. Food composition according to claim 1, characterized in that said milk extract which is involved in said composition has been concentrated at a temperature greater than or equal to 700C.  7. Food composition according to any one of claims 1 and 6, characterized in that said milk extract has a dry matter content of between 62% and 72% by weight relative to the weight of said milk extract.  8. Gelled food composition comprising a gelling medium, an extract of milk and water, characterized in that it contains, in association with a physiologically acceptable excipient  (a) 1 part by weight of pectin  (b) 160 to 180 parts by weight of a milk extract having a dry matter content of between 62% and 72% by weight relative to the weight of said extract and in which at least 94% by weight of the original lactose have been transformed into glucose and galactose, said extract being obtained by  - enzymatic treatment in aqueous medium using a lactase at a pH between 6.0 and 6.6, at a temperature between 400C and 440C, for 12 to 15 h, of a lactose material containing lactose and chosen among the group consisting of whey, substantially defatted and substantially deproteinized whey, substantially defatted and substantially deproteinized milk, and their mixtures, at a rate of 10 to 1.4 x 104 NLU of lactase per 1 kg of lactose contained in the milk to be treated, then  - Concentration of the resulting reaction medium at a temperature greater than or equal to 70 ° C. up to a dry matter content of between 62% and 72% by weight; and,  (c) about 30 parts by weight of water in addition to the water contained in said milk extract.  9. A method of preparing a gelled food composition according to any one of claims 1 to 8, comprising a gelling means, a milk extract and water in combination with an excipient chosen from the group comprising a stabilizing agent, antimicrobial agent, flavoring agent, coloring agent and mixtures thereof, said method being characterized in that  10) a milk extract is prepared having a dry matter content greater than or equal to 60% by weight relative to the weight of said extract by  - enzymatic treatment in an aqueous medium using lactase of a lactose-containing milk material and chosen from the group consisting of whey, substantially defatted whey, substantially deproteinized whey, substantially defatted and substantially deproteinized whey, substantially deproteinized milk defatted, substantially deproteinized milk, substantially defatted and substantially deproteinized milk and their mixtures at a pH between 5.9 and 7.0, at a temperature between 380C and 450C, for at least 10 h, at a rate of 104 to 1.5 x 104 NLU of lactase per 1 kg of lactose contained in the milk material to be treated, then  concentration of the resulting reaction medium up to a dry matter content greater than or equal to 60% by weight  20) 150 to 200 parts by weight of said milk extract brought to a temperature T1 is mixed with stirring with 0.5 to 2 parts by weight of a gelling substance previously dissolved or dispersed in at least 15 parts by weight of water and brought to a temperature T2, the temperature difference in absolute value (T1-T2) being less than or equal to 200C  30) the excipient previously dissolved or dispersed in water is added to the mixture thus obtained so that the total amount of water used to dissolve and / or disperse the gelling substance and the excipient is between 20 and 40 parts by weight, the gelation occurring during the cooling of the resulting composition.  10. The method of claim 9, characterized in that in step 10) the enzymatic treatment of said milk material is carried out at a pH between 6.0 and 6.6, at a temperature between 400C and 440C, for 12 to 3 p.m.  11. Method according to any one of claims 9 and 10, characterized in that said enzymatic treatment is carried out at a rate of 104 to 1.4 x 704 NLU of lactase per 1 kg of lactose contained in the milk material to be treated.  12. Method according to claim 9, characterized in that the milk material used as raw material in stage 10) is chosen from the group consisting of whey, whey substantially delipidated and substantially. deproteinized, substantially defatted and substantially deproteinized milk, and mixtures thereof.  13. Method according to claim 9, characterized in that, in stage 10), the concentration of the reaction medium obtained after enzymatic treatment of the milk material is carried out at a temperature greater than or equal to 700C.  14. Method according to any one of claims 9 and 13, characterized in that the concentration of stage 10) is carried out in such a way that said milk extract has a dry matter content of between 62 X and 72% by weight per relative to the weight of said milk extract.  15. Method according to claim 9, characterized in that, in stage 20), the gelling substance used is a pectin.  16. The method of claim 9, characterized in that, in step 20), the mixing of said milk extract with said gelling substance is carried out at a temperature above 50du.  17. Method according to any one of claims 9 and 16, characterized in that the gelling substance is a pectin, in that the mixing of said milk extract with said pectin in an aqueous medium is carried out at a temperature greater than or equal to 700C , and in that the addition in stage 30) of the excipient in an aqueous medium is carried out with stirring at a temperature greater than or equal to 550C.