FR2844967A1 - Composition for instant preparation of a food product with a creamy foam texture comprises a food base, a cold-expanding base, a gelling agent and vegetable fat - Google Patents

Abstract

Composition for instant preparation of a food product with a creamy foam texture comprises a food base, a cold-expanding base, a gelling agent and at least 15 wt.% of a fat component comprising a vegetable fat. Independent claims are also included for: (1) creamy food mousse produced using the composition; (2) production of a creamy food mousse by beating the composition.

Description

The present invention relates to the field of preparations for foams

  food and more particularly aims to offer a preparation for obtaining

  creamy food foams by simple whipping of said preparation.

  There are already a number of instant preparations for food foams which, if necessary after reconstitution, i.e. reformulation in the liquid state, generally by adding water or milk, carried out after a simple threshing operation , generally mechanical, to the expected food foam. This type of preparation is particularly appreciated by the user or the consumer insofar as its shaping requires only a particularly minimal intervention on its part. However, in the particular case of food foams which must have a significant amount of cream-type fat, such as, for example, milk foam based on fruit puree, food preparation generally requires, before or after

  the threshing operation, to be supplemented with the required quantity of cream.

  In fact, the conditioning over a prolonged period of fat of the dairy cream type, in an instant preparation, significantly affects the natural ability of this cream to acquire subsequently during the threshing of the preparation incorporating it, a structure ventilated on the one hand satisfactory and on the other hand within a sufficiently short time. Without wishing to be bound by any theory, it is believed that the other ingredients constituting the food base of the preparation under consideration, such as for example fruit and / or vegetable extracts affect, in particular by their intrinsic acidity, the integrity of the cream and thus probably alter its abundant natural properties. This aspect has in particular been discussed in patent EP 648,434 which aims more particularly to propose a non-creamy preparation for the manufacture of a foam.

  food based on fruits, vegetables or crustaceans.

  Unexpectedly, the inventors have shown that it is possible to overcome the problem mentioned above by selecting a certain type of fat. More specifically, the present invention relates according to its first aspect, a preparation for the instant production of a food product having all or part of a creamy foam texture, characterized in that it comprises, in addition to a food base, a plentiful base when cold and a gelling agent, at least 15% by weight of a cold abundant creamy fat comprising at least one fat

of plant origin.

  The present invention relates, according to another of its aspects, to the use of this preparation for the instant production of a food product with a creamy foam texture.

  Finally, the present invention also relates according to another of its aspects, to a process for manufacturing a creamy food foam obtained by threshing said preparation.

  It also relates, according to another of its aspects, to a food foam

  creamy obtained from said preparation.

  As is apparent from the examples given below, the inventors have found that the use of vegetable fatty matter (s) in the composition of the claimed preparation made it possible on the one hand to confer on this preparation satisfactory abundant properties and on the other hand was compatible with prolonged storage of the corresponding foam. Advantageously, the claimed preparation does not require, from the user or the consumer, the usual addition of a fat of the cream type, for its transformation into a creamy food foam. What is more, it turns out to have abundant properties superior to a traditional cream, in particular 20% to 30% greater for an identical initial volume. This aspect is illustrated in particular in the examples below. Finally, the risk of biological and in particular bacteriological degradation is found to be delayed over time with a preparation in accordance with the invention compared with

  a preparation incorporating only animal fat.

  Within the meaning of the invention, the term “creamy fat” is intended to cover any fat capable of imparting to the food foam incorporating properties, in terms of texture and / or taste, equivalent to those generally conferred by a milk-based fat such as those commonly known as

  fresh cream and whipped cream.

  This creamy fat may be present up to 25% or even 30% and

  even 40% by weight of the preparation.

  As stated previously, the fat according to the invention contains at least one vegetable fat. The latter is generally present in an amount of at least 50% by weight, in particular at least 80% by weight and more particularly at least 90% by weight. According to a particular variant of the invention, the fat is not

  made up only of vegetable fat (s).

  In general, this vegetable fat can be based on a vegetable oil and / or a semi-solid or solid vegetable fat or a mixture thereof. These fats or oils can be totally or partially hydrogenated. They are more particularly completely hydrogenated. By way of illustration of the vegetable oils suitable for the invention, mention may in particular be made of sunflower, mas, soybean, coconut, peanut, palm, olive oil as well as

their mixtures.

  This vegetable fat can be incorporated in the form of a commercial composition in which it is combined with various food ingredients.

  such as sugars, emulsifiers, flavors and preservatives.

  Of course, it is possible to add to this vegetable fat, one or

  several animal fats. However, for the reasons mentioned above, it is desirable that this animal fat remains in a limited quantity so as not to affect the abundant properties of the claimed preparation.

  The food base may or may not be milk-based. More particularly, it is not essentially milky. It can in particular be composed of a puree, for example a fruit or vegetable puree, fresh or reconstituted, of a fish or crustacean powder, or be in the form of a dilution such as caramelized water , chocolate, flavored with fruit, for example, or caffeinated like cappuccino. It can also be a preparation of the pastry mixture type intended to constitute a dessert with a frothy texture such as Tiramisu for example. Of course, this food base can contain the adjuvants conventionally used in the food sector such as

  flavors, colors, flavoring agents, preservatives, sweeteners ...

  This food base may be present in the preparation claimed for reason

  from 10% to 25% and in particular from 15% to 20% by weight of the weight of said preparation.

  The abundant cold base can be obtained according to known methods by hot mixing in aqueous phase an animal or vegetable protein material with an emulsifier and then carrying out the atomization of this mixture to obtain a fine powder in which the emulsifier is finely dispersed on the protein material, which allows it

  to exercise its emulsifying power at low temperature.

  According to a particular embodiment of the invention, the abundant base is made from animal or vegetable protein material, such as for example soy lecithins, palm oil, milk protein, with the emulsifier which may be an ester of

  monoglyceride and / or diglyceride of fatty acid from food or soy lecithin.

  Food emulsifiers which can be used to implement the invention are

  for example those known under the codes E471, E472 and E472B.

  This abundant base can be present in the claimed preparation at a rate of 1% to 5% and in particular from 2% to 4% by weight of the weight of said preparation. She

  is of course distinct from the vegetable fat which abounds in cold.

  With regard to the gelling agent, two alternative embodiments can

to be considered.

  In a first variant of the invention, the gelling agent is dissolved

  aqueous medium at a temperature which may for example be between 70 and 90 ° C., the important thing being that this temperature is sufficient to allow the total dissolution of the gelling agent. The abundant base containing the emulsifier as well as the food base are then mixed with the dissolution of gelling agent to obtain the preparation according to the invention.

  In another variant of the invention, a gelling agent fixed on a protein carrier and then atomized in the form of a powder is used. The protein carrier can be based on vegetable or animal proteins such as wheat proteins or lactic proteins. The atomized powders of gelling agent and emulsifier can thus be directly incorporated cold into the food base, either separately or after mixing the two atomized powders. A thixotropic mass is thus obtained, that is to say a mass which tends to liquefy when it is kneaded but which takes up a substantially structure

  rigid when left stationary.

  According to a particular embodiment, the gelling agent consists of edible gelatin. However, can also be used as a gelling agent for

  lecithin, guar gum and fish gelatin.

  The gelling agent may be present in the claimed preparation at a rate of

  1% to 5% and in particular from 2% to 4% by weight of the weight of said preparation.

  The proportions of gelling agent and of base which abound when cold are most often substantially the same, for example from 1% to 5% and preferably from 2% to 4% in

  weight of the preparation containing the food base.

  However, the proportion of gelling agent can be increased and / or that of emulsifier decreased in the case of a liquid food base such as water.

  caramelized, caffeinated or chocolate.

  On the contrary, in the case of a viscous food base such as fruit or vegetable puree for example, the proportion of gelling agent can be reduced and / or the

  abundant cold base can be increased.

  Similarly, when the preparation is for example intended for use in a machine for making Chantilly cream, the proportion of gelling agent can be

  advantageously equal to about two thirds of the proportion of base which is abundant when cold.

  The creamy fat according to the invention is generally incorporated in the

  abundant cold base containing the emulsifier.

  As an illustration of a preparation in accordance with the invention, mention may in particular be made of those combining from 20% to 55%, and in particular from 40% to 45% of water, at least 20% and in particular approximately 30% of fat. vegetable, from 10% to 25% and in particular from 15% to 20% of a food base, from 1% to 5% and in particular from 2% to 4% of base

  abundant and from 1% to 5% and in particular from 2% to 4% of gelling agent.

  The preparation according to the invention can be packaged under different storage methods. The storage method is generally adapted according to the nature of the

  food base ingredients.

  The preparation can thus be lyophilized or frozen under the conditions which are in common use in the food industry. It can be aseptically packaged for longer storage at room temperature. She can also undergo UHT (ultra high temperature) treatment to increase her ability to

  storage at room temperature.

  According to the invention, it suffices to treat the claimed preparation with a mixer for a few minutes and generally at a threshing speed of the order of 25 3000 rpm to immediately obtain an excellent quality food foam.

  with a large abundance and very good hold.

  To obtain a better expansion of the preparation, this mechanical threshing operation can be carried out in two stages. At first, the threshing can be carried out with a more moderate speed, for example of the order of 300 to 600 rpm so as to just relax the preparation, that is to say to soften and homogenize the preparation, then in a second step, this speed is increased to 3000 rpm to obtain the expected frothy expansion. At the end of the threshing operation, the foam obtained is stored, at a temperature between approximately 4 and 6 ° C., a period sufficient to maintain the foam texture. Generally, this maintenance can be

obtained after 3 - 4 hours.

  Although this is not required in the context of the present invention, the composition deriving from the claimed preparation can of course be supplemented with animal or vegetable cream at the time of its formulation in the foam state. The invention advantageously makes it possible to obtain food foams having a high expansion coefficient, for example greater than 2.5 or even of the order of 3. It will be recalled that the expansion coefficient means the ratio of the final volume of the

  food foam on the volume of the cream-based preparation.

  We also recall that the abundance coefficient of Chantilly cream

traditional is around 2.

  The foam obtained according to the invention has an appearance, a texture and taste qualities at least equal to the best food foams produced using

  a traditional process by experienced pastry chefs.

  This foam can be frozen and has good impact resistance

  thermal. It has a fine, non-elastic and non-sticky structure.

  We will now describe, by way of nonlimiting examples, several modes of

  production of food foams according to the invention.

  EXAMPLE 1 COMPOSITION OF A FOAM READY TO WHIP

  The vegetable fat used is a hydrogenated vegetable fat of the following composition: - 50-60% Water, - 25-35% Hydrogenated vegetable fat, - 10-16% Sugar, - 0.5-1.5% Sodium caseinate, - 1-3% Stabilizer: E 420 - E 463, - 0.10-0.50% Emulsifier E 472e - E 435 - E 322, - 0.08-0.20% Salt, - 0, 08-0.20% Aromas, - QSP for 100% Color: E 160 a Formulation of a preparation for making a Tiramisu: - 43% Water, - 30% of the previous vegetable cream formulation, 15% of a preparation of Tiramisu (glucose syrup 5%, sugar 3%, wine 5 marsala 8%, egg yolk 5%, alcohol 3%, lactose 2%, milk protein 1.5%, flavors 0.5%, color qs 100 % / o), - 9% Sugar, - 2% of a mixture (gelatin, mono- and tri-glycerides of fatty acids, sodium citrate, guar gum),

- 2% Emulsifier E472b.

  EXAMPLE 2: PREPARATION OF FOOD FOAM

  One liter of the Tiramisu preparation of Example 1, cooled to + 2 ° C / + 6 0C, is placed in the tank of a mixer, slackened at low speed 500 rpm, then whipped at high speed 3000 rpm min, for about 5 mm until a smooth and creamy foam is obtained. The foam is left to set in the fridge at a temperature for about 4 h

before consumption.

  It is noted that the preparation is shaped in the foam state within a very short time.

in short, around 5 minutes.

  The abundant properties of the foam obtained are assessed by determining the initial volume increase. Table I below reports the results obtained with a preparation in accordance with the invention and as a control with a

  formulation incorporating an equal amount of animal fat such as dairy cream.

Table I

  Preparation in accordance with the invention Control preparation with animal cream Before threshing 1 L 1 L Expanded volume after threshing 2.90 L 2.20 L It is noted that the preparation according to the invention results in a foam provided

  significantly larger expansion than the control foam.

  Furthermore, it has been noted that the foam obtained according to the invention exhibits better qualities in terms of conservation and resistance. The results are presented in the

Table II below.

Table II

  Vegetable cream Animal cream Conservation of the foam 5 days 3 days

2 OC at 5 0C

  Oxidation Appearance at term Appearance after 4 days of 2 days Bacteriological sensitivity 5 days 3 days Resistance (shrinkage, sagging) Appearance at term Appearance after 4 days 2 days

Claims (21)

  1. Preparation for the instant production of a food product having in whole or in part a creamy foam texture, characterized in that it comprises, in addition to a food base, a cold abundant base and a gelling agent, at least 15% by weight of at least one cold abundant creamy fat   comprising at least one fatty matter of vegetable origin.   2. Preparation according to claim 1, characterized in that the fat   vegetable is present at a rate of at least 50% and in particular at a rate of at least 80% by weight of the creamy fat.   3. Preparation according to claim 1 or 2, characterized in that the material   fatty consists of fatty matter (s) of vegetable origin.   4. Preparation according to any one of claims 1 to 3, characterized in   that the vegetable fat is composed of at least one solid, semi-solid vegetable fat, a vegetable oil or a mixture thereof.   5. Preparation according to any one of claims 1 to 4, characterized in   that the vegetable fat is totally or partially hydrogenated.   6. Preparation according to any one of claims 1 to 5, characterized in   that the fat comprises at least one oil chosen from oils of sunflower, mas, soy, coconut, peanut, palm, olive and mixtures thereof.   7. Preparation according to any one of claims 1 to 6, characterized in   what the food base is based on a puree, a pastry mix or a flavored dilution.   8. Preparation according to any one of claims 1 to 7, characterized in that the food base is present in an amount of 10% to 25% and in particular from 15% to 20%   by weight of the weight of said preparation.   9. Preparation according to any one of claims 1 to 8, characterized in   that the abundant base comprises at least one animal or vegetable protein material and an emulsifier.   10. Preparation according to claim 9, characterized in that the emulsifier contained in the abundant base is an ester of monoglyceride and / or diglyceride of acids edible fat.   11. Preparation according to any one of the preceding claims,   characterized in that the gelling agent is used in a pulverulent form in   which it is attached to a protein carrier.   12. Preparation according to any one of claims 1 to 11, characterized in   what the gelling agent is constituted by a food gelatin.   13. Preparation according to any one of claims 1 to 12, characterized in   that the proportions of gelling agent and of abundant base when cold are equivalent.   14. Preparation according to claim 13, characterized in that they are used in an amount of 1% to 5% by weight and preferably from 2% to 4% relative to the total weight of preparation.   15. Preparation according to any one of claims 1 to 12, characterized in   that the proportion of gelling agent is equal to two thirds of the basic proportion teeming with cold.   16. Preparation according to any one of the preceding claims,   characterized in that it comprises 20% to 55%, and in particular 40% to 45% of water, at least 20% and in particular approximately 30% of vegetable fats, 10% to 25% and in particular 15% to 20 % of a food base, 1% to 5% and in particular 2% to 4% of a   abundant base and 1% to 5% and in particular 2% to 4% of gelling agent.   17. Preparation according to any one of the preceding claims,   characterized in that the food base is a pastry mixture for Tiramisu.   18. Creamy food foam, obtained using the preparation according to one   any of claims I to 17.   19. Foam according to claim 18, characterized in that it has a   expansion coefficient greater than 2.5 and in particular approximately 3.   20. A method of manufacturing a creamy food foam, characterized in that a preparation as defined in claims 1 to 17 is threshing.   21. Use of a preparation according to one of claims I to 17 for   make a food product with a creamy texture.