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

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

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Publication number
FR2839246A1
FR2839246A1 FR0205552A FR0205552A FR2839246A1 FR 2839246 A1 FR2839246 A1 FR 2839246A1 FR 0205552 A FR0205552 A FR 0205552A FR 0205552 A FR0205552 A FR 0205552A FR 2839246 A1 FR2839246 A1 FR 2839246A1
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Prior art keywords
cream
composition according
composition
pectin
gelatin
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FR2839246B1 (en
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Didier Brodin
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Laitiere Europeenne SA
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Laitiere Europeenne SA
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00Cream; Cream preparations; Making thereof
    • A23C13/12Cream preparations
    • A23C13/16Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

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

horizontale.horizontal.

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La presente invention a pour objet une nouvelle composition de creme  The present invention relates to a new cream composition

onctueuse, un procede pour sa preparation et ses utilisations alimentaires.  unctuous, a process for its preparation and its food uses.

Le marche des cremes alimentaires est partage entre: la creme frache traditionnelle, qui est acide, epaisse et ne peut etre conservee que sur une course duree (quelques jours a quelques semaines) a temperature refrigeree et la creme UHT qui est douce, generalement fluide et peut etre conservee a temperature ambiante avant ouverture pendant une duree plus longue (plusieurs mods). En outre, la creme UHT presente une  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

tenue a la cuisson insuffisante.lack of cooking.

II subsiste done le besoin d'une creme ayant les avantages de la creme frache traditionnelle: gout, tenue a la cuisson, mais qui soit egalement fluide de fa,con a faciliter son dosage, tout en pouvant etre conservee a temperature ambiante et pendant une  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.

duree plus longue que la creme fraiche traditionnelle.  longer than the traditional fresh cream.

Ainsi, c'est avec etonnement que la demanderesse a decouvert une nouvelle composition de creme fluide, acide et longue conservation ayant en outre une  Thus, it is with astonishment that the Applicant has discovered a new fluid, acidic and long-lasting cream composition having in addition a

bonne tenue a la cuisson.good cooking behavior.

L' invention a pour objet une nouvelle composition de creme alimentaire, caracterisee en ce qutelle comporte: - une fraction laitiere cremeuse issue de ltecremage du fait, - un fait ecreme, - de 1 a 2,5% d'amidon modifie, - de 0,2 a 0,75% de pectine, - un ou plusieurs des additifs suivants dans les quantites indiquees: - 0,1 a 0,3% de caroube, - 0,1 a 0, 25% de gelatine, -0,05 aO,2%deguar, - des ferments thermophiles, les pourcentages donnes etant des pourcentages en poids par rapport au  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

poids total de la composition.total weight of the composition.

Par fraction laitiere cremeuse issue de l'ecremage du fait on entend le produit issu directement de la separation de la creme du fait, quel que soit le procede mis  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

en ceuvre pour obtenir cette separation.  in work to obtain this separation.

De fa,con traditionnelle, la fabrication de la creme se fait selon un processus nature!: lorsque le fait repose, les elements qui le composent se separent en fonction de leur densite. Les globules de matiere grasse etant plus legers que l'eau  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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remontent a la surface pour former une couche de creme. En production industrielle, la  rise to the surface to form a layer of cream. In industrial production, the

formation de la creme est acceleree par passage du fait dans une ecremeuse centrifuge.  The formation of the cream is accelerated by passage of the fact in a centrifugal crusher.

Les ferments thermophiles vent choisis preferentiellement parmi:  The thermophilic ferments are preferably selected from:

streptococcus thermophilus, lactobacillus delbrueckii, ssp bulgaricus.  Streptococcus thermophilus, Lactobacillus delbrueckii, Ssp bulgaricus.

De preference, la composition selon ['invention comprend: - une fraction laitiere cremeuse issue de l'ecremage du fait, - un fait ecreme, - de 1 a 2,5 % d'amidon modifie, - de 0,2 a 0,75% de pectine, - les trots additifs suivants dans les quantites indiquees: - 0,1 a 0,3% de caroube, - 0,1 a 0, 25% de gelatine, - 0,05 a 0,2 % de guar, - des ferments therrnophiles, Avantageusement, la composition selon ['invention comprend de 1,1 a  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% d'amidon modifie.2% modified starch.

De fac,on preferee, la composition selon ['invention comprend de 0,3 a  Preferably, the composition according to the invention comprises from 0.3 to

0,6% de pectine.0.6% pectin.

De facon avantageuse composition selon ['invention comprend de 0,12 a  Advantageously, the composition according to the invention comprises from 0.12 to

0,25% de caroube.0.25% carob.

Preferentiellement, la composition selon ['invention comprend de 0,12 a  Preferentially, the composition according to the invention comprises from 0.12 to

0,20% de gelatine.0.20% gelatin.

Avantageusement encore, composition selon ['invention comprend de 0,07aO, 15%deguar. Generalement la composition comprend entre 25 et 80% en poids de fait ecreme par rapport au poids total de la composition. Ce pourcentage est adapte en fonction  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

du taux de matiere grasse souhaite dans la composition finale de la creme selon ['invention.  fat content desired in the final composition of the cream according to the invention.

Le taux de matiere grasse de la creme selon ['invention est preferentiellement compris entre 8 a 30%, en poids par rapport au poids total de la creme, avantageusement entre 10 et 25%. Le taux d'extrait sec degraisse de la creme selon  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

['invention est preferentiellement compris entre 6 et 8,5%.  the invention is preferably between 6 and 8.5%.

La creme selon ['invention peut en outre comprendre un ou plusieurs  The cream according to the invention may further comprise one or more

additifs couramment employee dans ce type d'aliment.  additives commonly used in this type of food.

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Avantageusement dans la creme selon ['invention les matieres lactees, soit la fraction laitiere issue de ltecremage du fait et le fait ecreme utilise pour diluer les additifs et ajuster le taux final de matieres grasses, representent de 95 a 98% en poids du  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.

poids total de la composition.total weight of the composition.

Avantageusement, la creme selon ['invention a une viscosite comprise  Advantageously, the cream according to the invention has a viscosity which is

entre 3000 et 10000 centipoises, de preference entre 3000 et 5000 centipoises.  between 3000 and 10000 centipoises, preferably between 3000 and 5000 centipoises.

La creme selon ['invention presente de nombreux avantages: son gout, tres pro che de ce lui de la creme frache traditionne l l e, tres apprec ie de s co nsommateurs, s a viscosite qui est egalement un critere de selection pour les utilisateurs car permettant un dosage facile, sa tenue en cuisson, sa conservation longue duree a temperature ambiante avant la premiere utilisation. Selon ['invention, elle a une duree de conservation a  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

temperature ambiante sous emballage sterile egale a superieure ou egale a 4 mois.  room temperature in sterile packaging equal to or greater than 4 months.

Selon ['invention, la creme decrite ci-dessus est fabriquee suivant un procede caracterise en ce qu'il comporte les etapes suivantes: apreparation d'une creme pasteurisee par ecremage du fait suivi d'une pasteurisation; b- introduction puis melange dans du fait ecreme (entre 25 et 80% selon la formule) des composants suivants: - de 1 a 2,5% d'amidon modifie, - de 0,2 a 0,75% de pectine, - un ou plusieurs des additifs suivants dans les quantites indiquees: - 0,1 a 0,3% de caroube, - 0,1 a 0,25% de gelatine, -0,05aO,2%deguar; c- introduction de ce melange et de la creme pasteurisee dans un melangeur; d- pasteurisation puis refroidissement; e- introduction du ferment dans le melangeur et agitation du melange; f- fermentation; g- refroidissement a temperature ambiante; hpasteurisation haute, homogeneisation et refroidissement;  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- conditionnement.i-conditioning.

De preference, I'ecremage du fait est fait par centrifugation.  Preferably, the cremation of the fact is done by centrifugation.

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De fa,con habituelle, la pasteurisation est faite par un chauffage controle de course duree de fa,con a eliminer les germes pathogenes eventuellement presents dans la creme. Avantageusement, la pasteurisation est faite a une temperature compris-e entre 80 et  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 puis refroidissement a une temperature comprise entre 40 et 50 C.   C then cooling at a temperature between 40 and 50 C.

De preference le ferment est introduit sous forme congelee. Avantageusement le melange apres introduction du ferment est agite pendant 5 a 25  Preferably the ferment is introduced in frozen form. Advantageously, the mixture after introduction of the ferment is stirred for 5 to 25 minutes.

minutes, encore plus preferentiellement pendant 10 a 20 minutes.  minutes, even more preferably for 10 to 20 minutes.

De preference la fermentation est conduite a une temperature comprise  Preferably the fermentation is conducted at a temperature included

entre 40 et 50 C.between 40 and 50 C.

De preference la fermentation est controlee par le suivi du pH. On laisse le melange fermenter pendant le temps necessaire a l'obtention d'un pH compris entre 4,3  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

et 5, avantageusement entre 4,4 et 4,8.  and 5, advantageously between 4.4 and 4.8.

De preference, la pasteurisation haute est faite a une temperature  Preferably, the high pasteurization is done at a temperature

comprise entre 90 et 11 0 C a une pression comprise entre 50 et 100 bars.  between 90 and 11 0 C at a pressure between 50 and 100 bar.

De fa,con etonnante, la creme maturee (creme obtenue apres les etapes a a g-du procede) peut etre pasteurisee de fa,con a permettre sa conservation longue duree, sans que le traitement thermique ntentraine la coagulation de cette creme, comme cela serait le cas pour une creme fraiche traditionnelle. Cette propriete etonnante est due a la  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

composition particuliere de la creme selon ['invention.  particular composition of the cream according to the invention.

La creme selon ['invention peut etre conditionnee de fa,con a permettre sa commercialisation directe aupres des consommateurs. Dans ce cas elle est conditionnee dans des conditions steriles de fa,con a eviter tout risque de contamination. De fa,con classique elle est conditionnee sous forme de brique en carton de 20 centilitres a 1 litre de contenance, mais tout autre conditionnement approprie pour un stockage sterile a  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.

temperature ambiante peut etre employe.  room temperature can be used.

Wile peut egalement etre utilisee dans la preparation de plats alimentaires industrials (plats traiteur, desserts, semi-conserves): soit par melange direct des constituents de la preparation alimentaire puis conditionnement; - soit sous forme de kit pour preparation extemporanee dans lequel les  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 vent conditionnes dans des receptacles independents.  constituents wind conditioned in independent receptacles.

EXEMPLE: Preparation d'une creme entiere, legere ou une specialite  EXAMPLE: Preparation of whole cream, light or specialty

laitiere acide pasteurisation haute, longue conservation.  high pasteurization acidic milk, long shelf life.

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On utilise comme produit de depart 100 Kg d'une creme frache pasteurisee a 12% de matiere grasse et 7% d'extrait sec degraisse; Dans un melangeur de type Triblender on introduit 70 litres de fait ecreme et les composants suivants: - 1,15 Kg d'amidon modifie, - 0,6 Kg de pectine, - 0, 18 Kg de caroube, - 0,12 Kg de gelatine, -0,07 Kg deguar; L'ensemble est melange a froid jusqu'a ltobtention d'une bonne dispersion puis la creme est pasteurisee et enfin refroidie a 40 C; Le ferment (20 g de Streptococcus tl?ermophilus, Lactobacillus delbrueckii ssp bulgaricus) est introduit dans le melangeur et ['ensemble est a nouveau agite pendant environ 20 minutes. La temperature du melangeur est maintenue a 40 C et l'avancement de l S la reaction controle par mesure du pH. Lorsque le pH atteint une valeur comprise entre 4,4 et 4,8 le melangeur est refroidi a 18 C et la creme est traitee thermiquement. La creme est traitee par pasteurisation haute sur uperisateur entre 90 et 110 C et homogeneisation a pression reelle 50/20 bars en double etages. Le produit est refroidi a 15 C puis conditionne en briques de 20 cl. La duree de conservation a temperature ambiante avant ouverture est  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

de 4 mods, la duree de conservation au frais (4 a 6 C) apres ouverture est de 6 jours.  of 4 mods, the shelf life (4 to 6 C) after opening is 6 days.

La viscosite Brookfield mesuree sur un appareil Model LVTDV 2 vitesse  Brookfield Viscosity Measured on Model LVTDV 2 Speed Apparatus

12 est de 4000 centipoises.12 is 4000 centipoise.

La creme presente un aspect homogene semi epais, elle a le gout acide comparable a celui d'un yaourt ou d'un fromage blanc. Wile presente une Acidite Dornic superieure a 58 D Sa tenue a la cuisson est evaluee par la methode suivante: faire chauffer  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 cuillere a soupe de vin blanc a la poele avec 2 cuilleres de creme. Porter a ebullition.  1 tablespoon of white wine in the pan with 2 spoons of cream. Bring to a boil.

Noter la presence ou ['absence de floculation apres environ 10 secondes de chauffage. Dans  Note the presence or absence of flocculation after about 10 seconds of heating. In

le cas de la creme selon ['invention, aucune floculation n'est observee.  the case of the cream according to the invention, no flocculation is observed.

Ses qualites pour la preparation des sauces vent evaluees par la methode suivante: chauffer a feu vifdans une poele 300 ml de creme jusqu'a obtention d'un nappage correct du produit sur le dos d' une cuillere (appreciation vi suelle). Chronometrer le temps necessaire a l'obtention de ce nappage. Dans le cas present, 1 a 3 minutes  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

suffisent a permettre l'obtention d'un nappage.  suffice to make it possible to obtain a glaze.

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Grace au procede selon ['invention, la demanderesse a developpe une  Thanks to the method according to the invention, the applicant has developed a

creme liquide au gout de creme epaisse.  liquid cream with a thick cream taste.

La creme est naturellement liquide et douce. Pour lui donner son gout specifque et sa texture, cette creme est maturee avec des ferments lactiques: cette etape technologique lui donne de la consistence et developpe ses aromes en lui conferant une petite saveur acidulee. Wile possede done les qualites organoleptiques d'une creme epaisse  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

avec le caractere pratique d'une creme liquide facile a closer et a stocker.  with the practical character of a liquid cream easy to close and store.

Cette creme longue conservation n'est pas UHT. En effet le traitement thermique applique est une pasteurisation haute qui lui garantit une conservation d'au  This long-lasting cream is not UHT. Indeed, the heat treatment applied is a high pasteurization which guarantees a conservation of

moins 4 mois.less than 4 months.

Wile possede une excellente tenue a la cuisson: on peut ainsi facilement confectionner sauce nappantes, quiches...Elle assure egalement a temperature elevee, une bonne liaison des sauces et potages en presence d'alcool et ingredients acides (oseille, vin blanc...). Wile peut etre egalement utilisee pour la realisation de desserts tels la  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

tarte Tatin, accompagnement pour fruits...  Tatin tart, fruit accompaniment ...

Le conditionnement en brique permet un dosage precis et une bonne  The brick packaging allows precise dosing and good

conservation au froid apres ouverture.  cold storage after opening.

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Claims (22)

REVENDICATIONS 1. Composition de creme alimentaire, caracterisee en- ce qu'elle comporte: - une fraction laitiere cremeuse issue de l'ecremage du fait, - un fait ecreme, - de 1 a 2,5% d'amidon modifie, - de 0,2 a 0,75% de pectine, - un ou plusieurs des additifs suivants dans les quantites indiquees: - 0,1 a 0,3% de caroube, - 0,1 a 0,25% de gelatine, -O,OS aO, 2%deguar, - des ferments thermophiles, les pourcentages donnes etant des pourcentages en poids par rapport au  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 poids total de la composition.1 S total weight of the composition. 2. Composition selon la revendication 1, caracterisee en ce qu'elle comprend: - une fraction laitiere cremeuse issue de ltecremage du fait, un fait ecreme, - de 1 a 2,5 % d'amidon modife, - de 0,2 a 0,75% de pectine, - les trots additifs suivants dans les quantites indiquees: - 0, 1 a 0,3% de caroube, - 0,1 a 0,25% de gelatine, -0,05a O,2%deguar,  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 , - des ferments thermophiles.thermophilic ferments. 3. Composition selon l'une quelconque des revendications precedentes,  3. Composition according to any one of the preceding claims, caracterisee en ce qu'elle comprend de 1,1 a 2% d'amidon modifie.  characterized in that it comprises 1.1 to 2% modified starch. 4. Composition selon l'une quelconque des revendications precedentes,  4. Composition according to any one of the preceding claims, caracterisee en ce qu'elle comprend de 0,3 a 0,6% de pectine.  characterized in that it comprises from 0.3 to 0.6% pectin. S. Composition selon l'une quelconque des revendications precedentes,  Composition according to any one of the preceding claims, caracterisee en ce qu'elle comprend de 0,12 a 0,20% de gelatine.  characterized in that it comprises from 0.12 to 0.20% gelatin. 6. Composition selon l'une quelconque des revendications precedentes,  6. Composition according to any one of the preceding claims, caracterisee en ce qu'elle comprend de 0,12 a 0,25% de caroube.  characterized in that it comprises from 0.12 to 0.25% carob. 8 28392468 2839246 7. Composition selon l'une quelconque des revendications precedentes,  7. Composition according to any one of the preceding claims, caracterisee en ce quehe comprend de 0,07 a 0,15 % de guar.  characterized in that it comprises from 0.07 to 0.15% of guar. 8. Composition selon l'une quelconque des revendications precedentes,  8. Composition according to any one of the preceding claims, caracterisee en ce que les ferments thermophiles vent choisis parmi: streptococcus thermophilus, lactobacillus delbrueckii, ssp bulgaricus.  characterized in that the thermophilic ferments are selected from: streptococcus thermophilus, lactobacillus delbrueckii, ssp bulgaricus. 9. Composition selon l'une quelconque des revendications precedentes,  9. Composition according to any one of the preceding claims, caracterisee en ce que le taux de matiere grasse de la composition est compris entre 8 a  characterized in that the fat content of the composition is between 8 and %, en poids par rapport au poids total de la composition.  %, by weight relative to the total weight of the composition. lO. Composition selon l'une quelconque des revendications precedentes,  lO. Composition according to any one of the preceding claims, l O caracterisee en ce qu'elle comprend entre 25 et 80% en poids de fait ecreme par rapport au  I O characterized in that it comprises between 25 and 80% by weight of fact ecreme compared to the poids total de la composition.total weight of the composition. 11. Composition selon l'une quelconque des revendications precedentes,  11. Composition according to any one of the preceding claims, caracterisee en ce que le taux d'extrait sec degraisse de la composition est compris entre 6  characterized in that the solids content of the dry matter of the composition is between 6 and et 8,5%.and 8.5%. 12. Composition selon l'une quelconque des revendications precedentes,  12. Composition according to any one of the preceding claims, caracterisee en ce que dans la creme selon ['invention les matieres lactees representent de  characterized in that in the cream according to the invention the laced materials represent a 98% en poids du poids total de la composition.  to 98% by weight of the total weight of the composition. 13. Composition selon l'une quelconque des revendications precedentes,  13. Composition according to any one of the preceding claims, caracterisee en ce que qu'elle a une viscosite comprise entre 3000 et lOOOO centipoises.  characterized in that it has a viscosity of between 3000 and 1000 centipoise. 14. Composition selon l'une quelconque des revendications precedentes,  14. Composition according to any one of the preceding claims, caracterisee en ce que qu'elle a une duree de conservation a temperature ambiante sous  characterized in that it has a shelf life at room temperature under emballage sterile superieure ou egale a 4 mois.  Sterile packaging greater than or equal to 4 months. 15. Procede de preparation d'une composition de creme selon l'une  15. Process for the preparation of a cream composition according to one of quelconque des revendications 1 a 14, caracterise en ce qu'il comporte les etapes  any of claims 1 to 14, characterized in that it comprises the steps suivantes: a- preparation d'une creme pasteurisee par ecremage du fait suivi d'une pasteurisation; b- introduction puis melange dans du fait ecreme des composants suivants: - de 1 a 2,5% d'amidon modifie, - de 0,2 a 0,75% de pectine, - un ou plusieurs des additifs suivants dans les quantites indiquees: - 0,1 a 0,3% de caroube, - 0,1 a 0,25% de gelatine,  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 28392469 2839246 -0,05 aO,2%deguar; c- introduction de ce melange et de la creme pasteurisee dans un melangeur; d- pasteurisation puis refroidissement; eintroduction du ferment dans le melangeur et agitation du melange; ffermentation; g- refroidissement a temperature ambiante; h- pasteurisation haute, homogeneisation et refroidissement;  -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- conditionnement.i-conditioning. 16. Procede selon la revendication 15, caracterise en ce que la  16. Process according to claim 15, characterized in that pasteurisation est faite a une temperature comprise entre 80 et 95 C.  Pasteurization is done at a temperature between 80 and 95 C. 17. Procede selon l'une quelconque des revendication 15 et 16,  17. Method according to any one of claims 15 and 16, caracterise en ce que le ferment est introduit sous forme congelee.  characterized in that the ferment is introduced in frozen form. 18. Procede selon l'une quelconque des revendication 15 a 17, caracterise en ce que le melange apres introduction du ferment est agite pendant 5 a 25 minutes avant  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 chauffage, preferentiellement pendant 10 a 20 minutes.  heating, preferably for 10 to 20 minutes. 19. Procede selon l'une quelconque des revendication 15 a 18, caracterise  19. Process according to any one of claims 15 to 18, characterized en ce que la fermentation est conduite a une temperature comprise entre 40 et 50 C.  in that the fermentation is carried out at a temperature of between 40 and 50 C. 20. Procede selon l'une quelconque des revendication 15 a 19, caracterise en ce que la fermentation est poursuivie pendant le temps necessaire a 1'obtention d'un pH  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 compris entre 4,3 et 5, avantageusement entre 4,4 et 4,8.  between 4.3 and 5, advantageously between 4.4 and 4.8. 21. Procede selon l'une quelconque des revendication 15 a 20, caracterise en ce que la sterilisation est faite a une temperature comprise entre 90 et 110 C a une  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 pression comprise entre 50 et 100 bars.  pressure between 50 and 100 bar. 22. Produit alimentaire caracterise en ce qu'il comporte un emballage  22. Food product characterized by including a package sterile dans lequel est contenue une creme selon l'une quelconque des revendications 1 a  sterile in which is contained a cream according to any one of claims 1 to 14. 23. Produit alimentaire industrial caracterise en ce qu'il comprend une  14. 23. Industrial food product is characterized in that it includes a creme selon l'une quelconque des revendications 1 a 14.  cream according to any one of claims 1 to 14. 24. Kit pour preparation extemporanee de produit alimentaire, caracterise  24. Kit for extemporaneous preparation of food product, characterized
FR0205552A 2002-05-03 2002-05-03 LIGHT MILK CREAM OR MILK PREPARATION HIGH PASTEURIZATION Expired - Lifetime FR2839246B1 (en)

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US20120034345A1 (en) * 2009-04-20 2012-02-09 Vanessa Gauthier Low calorie dairy products
WO2017202810A1 (en) * 2016-05-26 2017-11-30 Groupe Lactalis Fermented and sterilised edible sour cream composition and method for preparing same
WO2017202812A1 (en) * 2016-05-26 2017-11-30 Groupe Lactalis Fermented and sterilised edible sour cream composition and method for preparing same
FR3051628A1 (en) * 2016-05-26 2017-12-01 Groupe Lactalis ACID, FERMENTED AND STERILIZED FOOD CREAM COMPOSITION AND PROCESS FOR PREPARING THE SAME
FR3051627A1 (en) * 2016-05-26 2017-12-01 Groupe Lactalis ACID, FERMENTED AND STERILIZED FOOD CREAM COMPOSITION AND PROCESS FOR PREPARING THE SAME
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CN109561704B (en) * 2016-05-26 2023-04-04 拉克塔利斯集团 Fermented and sterilized acidic food cream composition and method for preparing the same

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