MXPA00004455A

MXPA00004455A - Fresh cheese composition

Info

Publication number: MXPA00004455A
Application number: MXPA/A/2000/004455A
Authority: MX
Inventors: Claude Parmantier
Original assignee: Claude Parmantier; Societe Des Produits Nestle Sa
Priority date: 1997-11-26
Filing date: 2000-05-09
Publication date: 2001-05-07

Abstract

The invention concerns a composition based on 10 to 50%of fresh cheese overrun at 150 to 300%.

Description

FOOD COMPOSITION BASED ON FRESH CHEESE DESCRIPTIVE MEMORY The present invention relates to a food composition based on fresh cheese and to a process for the preparation of such compound. It is known to prepare cheese cakes congel adas. Thus, US 4795650 describes a process for preparing a frozen cheese cake obtained by extrusion. To do this, a stable dispersion containing, in particular, acidified cream, cream cheese, cream, egg whites, sugar, water and aromas is heat treated, homogenized, aerated then semi-frozen. The mixture thus semi-frozen is extruded at -5 ° C and finally frozen in a sterile form. The product obtained by this type of process does not have a well-aerated texture and, on the other hand, it can not be stored at refrigerated temperatures or subjected to refrigeration-freezing cycles, without suffering an alteration at the level of its physical structure and its organoleptic qualities. _ FR-A-2 242 033 Describes a whipped cream-based garnish and an acidified milk product of its own to form foam. The product can be either cream-based and cream-based, or cream-based and yoghurt-based. What is shown here is that when it contains fresh cheese, the product can be increased in volume so that the increase in volume, by increasing the increase, is made in a fork that goes from 60% (example 4) to 100% (example 6), with intermediate values of 6 1% (example 1) and 89% (example 7). US-A-4 425 369 A preparation for a cheesecake souffle containing egg yolk. The indicated volume increases are respectively 40%, 47% and 80%. FR-A-2 125 601 Describes an apparatus for volume increase by dissolution that produces a whipped cream that can be frozen and thawed and that does not contain cheese. EP-A-0 256 561 Describes the manufacture of a mass of emulsified sweet as cover ~~ of pancakes and cakes, by successive mixing in calie-rut_e of a base of fresh cheese, yoghurt and condensed milk, in a premix of sugar and carob flour, then with a thick mass of fat, homogenization, pasteurization, incorporation of an inert gas and cooling of the creamy mass obtained by stirring, to crystallize at least a part of the fat and sugar . The volume increase is from 25 to 100.%, preferably 42.8 to 66.6%. The present invention has for its object to propose a food composition based on fresh cheese, unctuous and smooth texture, which can be stored at refrigerated or frozen temperatures, even though it can undergo freeze-refrigeration cycles, remaining unctuous and stable. To this end, the food composition according to the present invention contains: - a heated and homogenized mixture of 5 to 15% milk or a milk derivative, 0.2-1.5% emulsifier, 20-40% of milk cream containing 25-45% fat and 0_, 2 - 1, 5% espe sant e, 10 to 50% fresh cheese, added to the previous mixture a temperature below 60 ° C and it is increased in volume from 150 to 300%.

The more the composition based on fresh cheese increases in volume, the more its smoothness and its fine texture increase. It has been found with surprise that in the food composition according to the present invention, at the time of the increase in volume in very high percentages, the gas distribution is carried out in a fine and regular manner. On the other hand, the food composition according to the invention, based on fresh cheese, can be stored stably at refrigerated temperatures or can be frozen, without its fine texture and its unctuousness being altered. Finally, the fresh cheese-based composition according to the present invention may undergo several freezing-cooling cycles without 11-ers. Next in the description, the expression "derivate de lecdie" will be used to designate skimmed milk powder, whole milk powder or sweetened condensed milk. Finally, in the description below, the expression "fresh cheese" will be used to denote fresh casein and curry.

The fresh cheese-based composition can then undergo freezing reflation cycles, for example, without modification of its physical structure and its organoleptic qualities. In this way, this composition based on fresh cheese can be preserved at refrigerated temperatures, in cold chains, CCT? Or food products of the yoghurt or fresh cheese type, in a flexible or rigid packaging or freezing it. It can then be tasted as an ousse or as an ice cream. Preferably, the fresh cheese-based composition according to the present invention has a density of 265 g / l - 440 g / l. The subject of the present invention is also a method of preparing such a food composition. In the process according to the invention, a mixture is prepared which contains 5-15% milk or milk derivative, 0 ~ 2-1 / 5% emulsifier, 20-40% milk cream, which contains 25-45% of fat, and 0 and 2 - lv 5% of thickened thickene, heat this mixture to 35-80 ° C, homogenize it, maintain its temperature below 60 ° C, and add 10 g. -50% fresh cheese, in order to obtain a composition based on fresh cheese, finally the volume is increased this composition by 150-300%, so as to obtain a composition based on unctuous fresh cheese. Preferably, a mixture containing 7-10% milk or milk derivative, 0.7-1.1% emulsifier, 27-35% milk cream, is prepared at 7-15 CC. It contains -25-45% fat, and 0.5-1% thickener. You can preheat milk or. the milk derivative, for example, at 75-90 ° C and adding ^ 0.1-10% vegetable fat, for example, relative to the total weight of the fresh cheese-based composition. vegetable, whose melting point is higher than 30 ° C, for example, can be hydrogenated or not.It gives the composition of fresh cheese to freeze, and on the other hand, it helps to solve the problems of hardening effects. a product added and increased in volume in the course of its conservation The cream of milk serves to increase the organoleptic qualities of the composition based on fresh cheese, particularly its unctuousness, for example.

As a thickener, gelatin, carboxymethylcellulose, xanthan gum, gua guan gum, locust bean flour, starch and / or pectin can be used, in order to increase the viscosity of the composition based on fresh cheese and allow a better preservation at temperatures refrigerated An emulsifier, for example, a monoglyceride, a diglyceride and / or lecithin, can be used so as to allow a better volume increase in 150-300% of the fresh cheese-based composition. The mixture is then heated to 31-80 ° C, in order to maintain the melting fat and allow a good homogenization of the mixture. Then, the mixture can be treated, for example, in a homogenizer at 20-300 bar, in order to explode the globules of materials. fats contained in the mixture and obtain a homogeneous mixture of smooth texture. The mixture can then be pasteurized, for example, at a temperature of 82-97 ° C. Its temperature below 60 ° C7 is then maintained preferably at 45-57 ° C, in order to prevent the fresh cheese from forming lumps at the moment it is added to the mixture. -50% fresh cheese is then added to the mixture. - To the mixture, for example, 0-15-% sugar and / or 0.1-1.5% salt can be added. It can be used as sugar, for example, sucrose, invert sugar syrup, glucose syrup and / or honey. - You can add to the mix, for example, 0-25% aromatics. If a composition is prepared on the basis of fresh sugar cheese, it is possible to add, as an aromatic product, _caca? _ Coffee, caramel, hazelnuts, almonds, vanilla, fruits in strokes "and / or whole and / or syrup and / or in the form of concentrated juice and / or concentrated aroma of f r_utas. It can be used, for example, cocoa, coffee, hazelnuts or vanilla, in solid form, particularly in powder form, or in liquid form. It can be used, particularly, lemon, cherries, strawberries, raspberries, blackberries, apricots or peaches, as whole fruits and / or in pieces and / or in syrup. The whole fruits and / or pieces can be, for example, candied fruits or not, semi-candied fruits and / or lyophilized fruits.

If a composition is prepared at i > In addition to salted cheese, it can be added particularly, as an aromatic product, for example, legumes in pieces and / or whole, special, aromatic, meat, seafood and / or fish. Finally, the composition is increased in volume by 150-300%, so as to obtain a composition based on unctuous fresh cheese. It can be increased in volume by incorporating, by continuous injection, particularly 600-800 ml of an inert gas, such as nitrogen or other gases, such as air or carbon dioxide, for example, per liter of composition. If the composition is increased in volume by 200-300%, its temperature is preferably lowered to 7-15 ° C, before increasing it in volume. If the composition is increased in volume by 150-200%, its temperature is preferably lowered to a temperature lower than 30 ° C, before increasing it in volume. This composition based on fresh cheese can be kept for up to 28 days at refrigerated temperatures. The fresh cheese-based composition as well as the preparation process, according to the present invention, are described more in detail in the examples below in which the percentages are given by weight, unless indicated otherwise.

E xplore 1 A composition based on fresh "raspberry-scented" cheese is prepared to pre-heat 8.36% skim milk at 80 ° C to which 5.06% fat is added. of coconut Then, at 10 ° C, a milk containing the coconut fat, 0.97% lecithin, 29.04% milk cream, containing 40% fat is prepared. , and 0.57 % of Latin ge. The mixture is heated to 70 ° C and treated in a homogenizer at 40 bar. It is pasteurized at 94 ° C for 15 seconds. The temperature of the mixture is then maintained at 55 ° C and 33% fresh cheese is added, 18% of raspberries in sugar and 5% of inverted sugar to 66%, in order to obtain na- composition based on fresh cheese.

Its temperature is lowered to 8 ° C, before the increase in volume in a percentage increase in volume of 300%, in order to render it unctuous. The composition based on fresh cheese with a raspberry aroma then has a density of 268 g / l. Finally, it is conditioned in a nacelle and stored in a cold chain at 8 ° C. The consumer can then preserve it to make it worse and refrigerated and taste it as a mousse or freeze it and taste it as an ice cream. This composition can suffer cycles of freezing - efrigeration, without "being altered.

E xe m 2 A "fresh cheese-based composition with a cherry flavor is prepared." To do this, 10% of skimmed milk is preheated to 80 ° C to which Z2% coconut fat is added. Then, a mixture containing milk to which coconut fat is added, 0.8% lecithin, 34.6% milk cream, containing 40% fat is prepared at 8 ° C. The mixture is heated to 60 ° C and treated in a 60-bar idle oven, pasteurized at 90 ° C for 20 seconds, then the temperature of the mixture is maintained. at 40 ° C and added 40% fresh cheese, 0.1% concentrated cherry flavor and 12% inverted sugar to 66%, so as to obtain a fresh cheese based compost. its temperature at 7 CC, before the increase in volume by a percentage-increase in volume of 200%, so as to make it unctuous.The composition based on fresh cheese with cherry aroma presents then a density of 350 g / i- It is packed in a flexible packaging and stored in a cold chain at 8- ° C. The consumer can then store it in refrigerated temperatures and taste it as a mousse or freeze it and taste it in the form of an ice cream. This composition can undergo freeze-cooling cycles, without which it undergoes ertions.

E j us 3 A composition based on fresh cheese with a damask aroma is prepared. To do this, 12% of skimmed milk is preheated to 80 ° C to which 1O% of coconut fat is incorporated. Then, at 10 ° C, a mixture containing the milk to which the coconut fat is added, 1.1% monogl i cérido, 22% leolie cream, containing 40% fat, is prepared. and 0.9 % of gela t ina. The mixture is heated to 60 ° C and treated in a homogenizer at 80 bar. Is it pasteurized at 90 _? C- for 20 s second s. The temperature of the mixture is then maintained at 40 ° C and 28% fresh cheese is added, 24% of damask in sugar and 2% of inverted sugar to 66%, in order to obtain a composition based on fresh cheese. __ Its temperature is lowered to 7 ° C, before the increase in volume in a percentage of increase in volume of 15D%, in order to make it unctuous.

The composition based on fresh cheese with a damask aroma then has a density of 430 g / l. It is conditioned in a plastic basket and stored in a cold chain at 8 ° C. The consumer can taste this composition based on fresh cheese with aroma of damask in the form of a mousse, after storage at refrigerated temperatures or freeze it, in order to obtain an ice cream based on fresh cheese with a damask aroma. This composition based on fresh cheese can undergo freeze-refrigeration cycles, at 11 months.

E xplo 4 A composition based on fresh cheese is prepared for the fish. To do this, a mixture containing 10.5% skim milk, 0.8% lecithin, 31.1% milk cream, containing 40% fat, 0 is prepared at * 10 sC. 5% starch and 0.8% gelatin.

The mixture is heated to 70 ° C. and treated in a homogenizer at 50 bar, pasteurized at 92 ° C. for 2 minutes, then the temperature of the mixture is maintained at 50 ° C. and 45% cheese is added. fresh, 1% salt and 10.3% of a preparation that contains small vegetables, pieces of salmon and monkfish - and spices, so as to make a composition based on fresh cheese. temperature at 8 ° C, before the increase in volume in a percentage increase in volume of 150%, so as to make it unctuous.This composition based on fresh cheese to fish has a density of 320 g / l. It is stored in a plastic basket and stored in a cold chain at 8 ° C. The consumer can taste this composition based on fresh cheese directly after storage at refrigerated temperatures or freeze it. - refrigeration, without suffering alteration ions.

Claims

REVIVAL ATIONS

1. Smooth texture and unctuous food composition, characterized in that it contains a heated and homogenized mixture of 5-15% _ of milk or a milk derivative, "0.2-1.5% emulsifier, 20-40% cream of milk that will contain 25-45% fat and 0.2-1.5% spices, from 10 to 50% fresh cheese, added to the previous mixture at a temperature "below 60 ° C and "which is increased in volume from 150 to 300%.

2. Food composition according to claims 1, characterized in that it has a density of 265-440 g / l.

3. Preparation process - _de a food composition according to claims 1 to 2, characterized in that: a mixture containing 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40 is prepared % milk cream, which contains 25 - -5% fat, and 0.2-1.5% thickeners, - this mixture is heated to 35-80 ° C, homogenized, maintained at temperatures less than 60 ° C, 10-50% of fresh cheese is incorporated, so as to form a composition based on fresh cheese, finally the volume of said composition is increased by 150-300%, to form a creamy composition based on of fresh cheese.

4. Process according to claim 3, characterized in that the milk or the milk derivative is preheated to 75-90 ° C and 0.1-10% of vegetable fat material is incorporated, in relation to the total weight of the copolymer. based on fresh cheese.

5. Procedure according to the claims 3 or 4, characterized in that the mixture is homogenized at 20-300 bar.

6. Process according to claims 3 to 5, characterized in that the mixture is pasteurized at 82-97 ° C.

7. Procedure according to the claims 3 to 6 characterized in that 1 to 0-15% sugar and / or 0.1-1.5% salt is added to the mixture.

8. Process according to claims 3 to 7, characterized in that up to 25% of aromatic products are incorporated into the mixture.

9. Process according to claims 3 to 8, characterized in that the temperature of the composition is increased to 7-15 ° C before the increase in volume by 200-300%.

10. Process according to claims 3 to 8, characterized in that the temperature of the composition is reduced "at a temperature below 30 ° C, before the increase in volume by 150-200%.