FR2839246A1 - Long-life edible cream composition comprises dairy cream, skim milk, thermophilic microorganisms, modified starch, pectin and locust bean gum, gelatin and/or guar gum - Google Patents

Abstract

Edible cream composition (I) comprises dairy cream, skim milk, thermophilic microorganisms, modified starch (1-2.5 weight %), pectin (0.2-0.75 wt.%) and one or more of locust bean gum (0.1-0.3 wt.%), gelatin (0.1-0.25 wt.%) and guar gum (0.05-0.2 wt.%). Independent claims are also included for: (1) production of (I) by mixing the modified starch, pectin and locust bean gum, gelatin and/or guar gum with the skim milk, admixing pasteurized cream, pasteurizing, cooling, adding the microorganisms, fermenting, cooling to room temperature, pasteurizing at high temperature, homogenizing, cooling and packaging; (2) food product comprising (I) in sterile packaging; (3) industrial food product comprising (I); and (4) kit comprising (I) for extemporaneous preparation of a food product.

Description

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  The present invention relates to a new cream composition

  unctuous, a process for its preparation and its food uses.

  The market of food creams is divided between: the traditional fresh cream, which is acidic, thick and can be preserved only on a long run (a few days to a few weeks) at refrigerated temperature and the UHT cream which is soft, generally fluid and can be stored at room temperature before opening for a longer period (several mods). In addition, the UHT cream presents a

lack of cooking.

  There is therefore still a need for a cream having the advantages of the traditional fresh cream: taste, maintained during cooking, but which is also fluid in order to facilitate its dosage, while being able to be kept at room temperature and for a long time.

  longer than the traditional fresh cream.

  Thus, it is with astonishment that the Applicant has discovered a new fluid, acidic and long-lasting cream composition having in addition a

good cooking behavior.

  The subject of the invention is a novel food cream composition, characterized in that it comprises: a creamy milk fraction resulting from cremation, in fact, from 1 to 2.5% of modified starch, 0.2 to 0.75% pectin, - one or more of the following additives in the indicated quantities: - 0.1 to 0.3% carob, - 0.1 to 0.25% gelatin, -0, 05%, 2% deguar, thermophilic ferments, the percentages given being percentages by weight with respect to

total weight of the composition.

  By cream milk fraction from the ecremage of fact is meant the product directly from the separation of the cream of the fact, whatever the process put

  in work to obtain this separation.

  In the traditional way, the manufacture of the cream is done in a natural process !: when the fact rests, the elements which compose it are separated according to their density. Fat globules being lighter than water

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  rise to the surface to form a layer of cream. In industrial production, the

  The formation of the cream is accelerated by passage of the fact in a centrifugal crusher.

  The thermophilic ferments are preferably selected from:

  Streptococcus thermophilus, Lactobacillus delbrueckii, Ssp bulgaricus.

  Preferably, the composition according to the invention comprises: a creamy milk fraction resulting from the creaming of the fact, an ecru fact of 1 to 2.5% modified starch, from 0.2 to 0, 75% pectin, - the following three additives in the indicated amounts: - 0.1 to 0.3% carob, - 0.1 to 0.25% gelatin, - 0.05 to 0.2% guar Advantageously, the composition according to the invention comprises from 1.1 to

2% modified starch.

  Preferably, the composition according to the invention comprises from 0.3 to

0.6% pectin.

  Advantageously, the composition according to the invention comprises from 0.12 to

0.25% carob.

  Preferentially, the composition according to the invention comprises from 0.12 to

0.20% gelatin.

  Advantageously, the composition according to the invention comprises 0.07aO, 15% deguar. Generally the composition comprises between 25 and 80% by weight of ecreme based on the total weight of the composition. This percentage is adapted according to

  fat content desired in the final composition of the cream according to the invention.

  The fat content of the cream according to the invention is preferably between 8 and 30%, by weight relative to the total weight of the cream, advantageously between 10 and 25%. The rate of dry extract degrease of the cream according to

  the invention is preferably between 6 and 8.5%.

  The cream according to the invention may further comprise one or more

  additives commonly used in this type of food.

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  Advantageously in the cream according to the invention the laced materials, namely the milk fraction resulting from the cremation of the fact and the cream used to dilute the additives and to adjust the final fat content, represent from 95 to 98% by weight of the product.

total weight of the composition.

  Advantageously, the cream according to the invention has a viscosity which is

  between 3000 and 10000 centipoises, preferably between 3000 and 5000 centipoises.

  The cream according to the invention has many advantages: its taste, very close to that of the traditional fresh cream, very appreciated by consumers, its viscosity which is also a criterion of selection for the users because easy dosing, its cooking behavior, its long-term storage at room temperature before the first use. According to the invention, it has a shelf life of

  room temperature in sterile packaging equal to or greater than 4 months.

  According to the invention, the cream described above is manufactured according to a method characterized in that it comprises the following steps: apreparation of a cream pasteurized by crimping the fact followed by pasteurization; b) introduction and then mixing in the skins (between 25 and 80% according to the formula) of the following components: - from 1 to 2.5% of modified starch, - from 0.2 to 0.75% of pectin, - one or more of the following additives in the indicated amounts: - 0.1 to 0.3% carob, - 0.1 to 0.25% gelatin, -0.05%, 2% deguar; c- introducing this mixture and the pasteurized cream into a mixer; d- pasteurization then cooling; e- introduction of the ferment into the mixer and agitation of the mixture; fermentation; g- cooling at room temperature; high development, homogenization and cooling;

i-conditioning.

  Preferably, the cremation of the fact is done by centrifugation.

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  Usually, pasteurization is done by a long-term controlled heating of the seeds so as to eliminate pathogenic germs possibly present in the cream. Advantageously, the pasteurization is done at a temperature of between 80 and

   C then cooling at a temperature between 40 and 50 C.

  Preferably the ferment is introduced in frozen form. Advantageously, the mixture after introduction of the ferment is stirred for 5 to 25 minutes.

  minutes, even more preferably for 10 to 20 minutes.

  Preferably the fermentation is conducted at a temperature included

between 40 and 50 C.

  Preferably the fermentation is controlled by pH monitoring. The mixture is allowed to ferment for the time necessary to obtain a pH between 4.3

  and 5, advantageously between 4.4 and 4.8.

  Preferably, the high pasteurization is done at a temperature

  between 90 and 11 0 C at a pressure between 50 and 100 bar.

  Surprisingly, the mature cream (cream obtained after steps aa g-of the process) can be pasteurized in order to allow its long-term preservation, without the heat treatment maintaining the coagulation of this cream, as would be the case. the case for a traditional fresh cream. This amazing property is due to the

  particular composition of the cream according to the invention.

  The cream according to the invention may be packaged so as to allow it to be marketed directly to consumers. In this case it is conditioned under sterile conditions so as to avoid any risk of contamination. Conventionally it is packaged in the form of cardboard brick of 20 centilitres to 1 liter of capacity, but any other suitable packaging for sterile storage.

  room temperature can be used.

  Wile can also be used in the preparation of industrial food dishes (catering, desserts, semi-preserves): either by direct mixing of the constituents of the food preparation and conditioning; - in the form of a kit for extemporaneous preparation in which the

  constituents wind conditioned in independent receptacles.

  EXAMPLE: Preparation of whole cream, light or specialty

  high pasteurization acidic milk, long shelf life.

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  100 kg of a fresh cream pasteurized with 12% fat and 7% solids dry fat are used as starting material; In a Triblender type mixer, 70 liters of ecreme and the following components are introduced: - 1.15 kg of modified starch, - 0.6 kg of pectin, - 0.18 kg of carob, - 0.12 kg of gelatin, -0.07 Kg deguar; The mixture is cold-mixed until a good dispersion is obtained, then the cream is pasteurized and finally cooled to 40 ° C .; The ferment (20 g of Streptococcus tlermophilus, Lactobacillus delbrueckii ssp bulgaricus) is introduced into the mixer and the whole is stirred again for about 20 minutes. The temperature of the mixer is maintained at 40 ° C. and the progress of the reaction is monitored by measuring the pH. When the pH reaches a value between 4.4 and 4.8 the mixer is cooled to 18 C and the cream is heat treated. The cream is treated by high pasteurization on theperperator between 90 and 110 C and homogenization at real pressure 50/20 bar in double stages. The product is cooled to 15 C and conditioned in bricks of 20 cl. The shelf life at room temperature before opening is

  of 4 mods, the shelf life (4 to 6 C) after opening is 6 days.

  Brookfield Viscosity Measured on Model LVTDV 2 Speed Apparatus

12 is 4000 centipoise.

  The cream has a homogeneous aspect semi thick, it has the acid taste comparable to that of a yogurt or a cottage cheese. Wile has a Dornic Acidite greater than 58 D Its cooking behavior is evaluated by the following method: heat

  1 tablespoon of white wine in the pan with 2 spoons of cream. Bring to a boil.

  Note the presence or absence of flocculation after about 10 seconds of heating. In

  the case of the cream according to the invention, no flocculation is observed.

  Its qualities for the preparation of the sauces vent evaluated by the following method: heat over a high heat in a pan 300 ml cream until obtaining a correct coating of the product on the back of a spoon (appreciation vi suelle). Chronometrer the time necessary to obtain this topping. In this case, 1 to 3 minutes

  suffice to make it possible to obtain a glaze.

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  Thanks to the method according to the invention, the applicant has developed a

  liquid cream with a thick cream taste.

  The cream is naturally liquid and soft. To give it its special taste and texture, this cream is matured with lactic ferments: this technological step gives it consistency and develops its aromas by giving it a little acidulous flavor. Wile possesses the organoleptic qualities of a thick cream

  with the practical character of a liquid cream easy to close and store.

  This long-lasting cream is not UHT. Indeed, the heat treatment applied is a high pasteurization which guarantees a conservation of

less than 4 months.

  Wile has an excellent resistance to cooking: it can easily make nappies sauce, quiches ... It also ensures at high temperature, a good connection sauces and soups in the presence of alcohol and acidic ingredients (sorrel, white wine .. .). Wile can also be used for the realization of desserts such as

  Tatin tart, fruit accompaniment ...

  The brick packaging allows precise dosing and good

  cold storage after opening.

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Claims (22)

  1. A food cream composition, characterized in that it comprises: - a creamy milk fraction resulting from the filling of the fact, - an ecru fact, - from 1 to 2.5% modified starch, - from 0 , 2 to 0.75% pectin, - one or more of the following additives in the indicated amounts: - 0.1 to 0.3% carob, - 0.1 to 0.25% gelatin, -O, B aO, 2% deguar, thermophilic ferments, the percentages given being percentages by weight relative to 1 S total weight of the composition.   2. A composition according to claim 1, characterized in that it comprises: - a creamy milk fraction resulting from cremation fact, a fact ecreme - from 1 to 2.5% starch Modif - 0.2 a 0.75% pectin, the following trot additives in the indicated amounts: 0.1 to 0.3% locust bean, 0.1 to 0.25% gelatin, 0.05% O 2% deguar , thermophilic ferments.   3. Composition according to any one of the preceding claims,   characterized in that it comprises 1.1 to 2% modified starch.   4. Composition according to any one of the preceding claims,   characterized in that it comprises from 0.3 to 0.6% pectin.   Composition according to any one of the preceding claims,   characterized in that it comprises from 0.12 to 0.20% gelatin.   6. Composition according to any one of the preceding claims,   characterized in that it comprises from 0.12 to 0.25% carob. 8 2839246   7. Composition according to any one of the preceding claims,   characterized in that it comprises from 0.07 to 0.15% of guar.   8. Composition according to any one of the preceding claims,   characterized in that the thermophilic ferments are selected from: streptococcus thermophilus, lactobacillus delbrueckii, ssp bulgaricus.   9. Composition according to any one of the preceding claims,   characterized in that the fat content of the composition is between 8 and   %, by weight relative to the total weight of the composition.   lO. Composition according to any one of the preceding claims,   I O characterized in that it comprises between 25 and 80% by weight of fact ecreme compared to the total weight of the composition.   11. Composition according to any one of the preceding claims,   characterized in that the solids content of the dry matter of the composition is between 6 and and 8.5%.   12. Composition according to any one of the preceding claims,   characterized in that in the cream according to the invention the laced materials represent   to 98% by weight of the total weight of the composition.   13. Composition according to any one of the preceding claims,   characterized in that it has a viscosity of between 3000 and 1000 centipoise.   14. Composition according to any one of the preceding claims,   characterized in that it has a shelf life at room temperature under   Sterile packaging greater than or equal to 4 months.   15. Process for the preparation of a cream composition according to one of   any of claims 1 to 14, characterized in that it comprises the steps   following: a- preparation of a cream pasteurized by ecremage the fact followed by pasteurization; b) Introduction and then mixing in the cream of the following components: 1 to 2.5% modified starch, 0.2 to 0.75% pectin, one or more of the following additives in the indicated quantities : 0.1 to 0.3% of carob, 0.1 to 0.25% of gelatin, 9 2839246   -0.05 at 0, 2% deguar; c- introducing this mixture and the pasteurized cream into a mixer; d- pasteurization then cooling; introduction of the ferment into the mixer and agitation of the mixture; ffermentation; g- cooling at room temperature; h- high pasteurization, homogenization and cooling; i-conditioning.   16. Process according to claim 15, characterized in that   Pasteurization is done at a temperature between 80 and 95 C.   17. Method according to any one of claims 15 and 16,   characterized in that the ferment is introduced in frozen form.   18. Process according to any one of claims 15 to 17, characterized in that the mixture after introduction of the ferment is stirred for 5 to 25 minutes before   heating, preferably for 10 to 20 minutes.   19. Process according to any one of claims 15 to 18, characterized   in that the fermentation is carried out at a temperature of between 40 and 50 C.   20. Process according to any one of claims 15 to 19, characterized in that the fermentation is continued for the time necessary to obtain a pH   between 4.3 and 5, advantageously between 4.4 and 4.8.   21. Method according to any one of claims 15 to 20, characterized in that the sterilization is carried out at a temperature between 90 and 110 C has a   pressure between 50 and 100 bar.   22. Food product characterized by including a package   sterile in which is contained a cream according to any one of claims 1 to   14. 23. Industrial food product is characterized in that it includes a   cream according to any one of claims 1 to 14.   24. Kit for extemporaneous preparation of food product, characterized