NL9001906A - MILKY MOUSSE, ITS PREPARATION AND USE. - Google Patents

Description

Milky mousse, its preparation and use.

The present invention relates to a novel milky mousse containing a high level of living and viable lactic yeast that provides it with a particularly balanced, low acidity, pleasant and delicate taste, and to a process for its preparation and use in the preparation of desserts.

In general, "dessert" means the last course of a dinner, preferably consisting of fruit, cheese and sweets. In the present context, the term dessert will mean only a particular confectionery in a cup or glass, which comprises a bottom layer with constituents of different nature, and a top layer of milky mousse, in which the said layers are combined just prior to consumption by the consumer. be mixed.

Many types of desserts belonging to this class are known in the art, the best known of which, however, consist of a bottom layer generally comprising a chocolate, vanilla, coffee or fruit composition, and a top layer containing only milky mousse. As a rule, the bottom: top layer ratio is 5-7: 1.

As used herein, the term "mousse" refers to a soft composition obtained from milk which, when mixed with the base layer, provides a tasty dessert with a special and refined taste. Milky mousses to be used in conjunction with said undercoats to give dessert are known. However, no lactic acid bacteria have been detected in all currently available products. This can be due to a variety of factors, and probably heat treatments, which are responsible for destroying any viable form, including lactic acid bacteria.

As mentioned above, all available mousse types do not contain live lactic acid yeast and they have been added to thickeners / emulsifiers and aerated with an inert gas to have a soft and delicate cream, the softness of which is due only to the possession of trapped large amounts of gas . Bacteriological tests carried out on commercially available products showed the absolute absence of any live and viable lactic acid yeast.

It was, therefore, an object of the present invention to provide a novel milky mousse useful as a top layer in conventional desserts, which has a smooth and compliant appearance without the need to be aerated with high gas levels, and much live or viable lactic yeast of various contains types, and is additive-free, and can be mixed with good final results, beyond the well-known layer combinations based on chocolate, vanilla, coffee or fruit compositions, and also with new chocolate, egg flip, coffee cream, forest-strawberry, forest fruit-based and other food additives-free compositions, thus obtaining a composite with a new taste and appearance.

The present invention has also been developed with the aim of providing an improved process for the preparation of the above-described mousse.

In accordance with the present invention, the above requirements are met by a new milky mousse with a particularly balanced, low acidity, pleasant and delicate taste, said mousse being characterized by having a high living and viable lactic yeast level, which is constantly remains throughout its storage period and the presence of which provides the product with exclusive and personal organoleptic and structural properties. Additional aspects, objects, advantages and features of the invention will be apparent to those skilled in the art from the following detailed description thereof and from the appended claims.

The object of the invention is therefore a new milky mousse with a well-balanced, low acidity and in particular a pleasant and delicate taste, said mousse being additive-free, and having a high living and viable lactic yeast level, and which, when combined with the commonly used underlay for making desserts, the whole provides an exquisite personal taste.

The lactic acid yeasts used in the practice of the present invention are known. In particular, they are the thermophilic yeasts selected from different strains of St. thermophilus and the mesophilic yeasts (St. cremoris, lactis, diacetylactis, L. cremoris). The above yeasts can be used alone or in any mixture thereof, in order to overcome the variability of organoleptic and structural properties, arising from the raw material fluctuations used, which cannot be compensated by adding suitable additives (aromatics, thickeners, etc. .). And in the present case, only natural raw materials are used. The amount of thermophilic yeasts is generally from 1 to 2%, and that of the mesophilic from 0.1 to 0.5%, however the use takes place. In this way, it is noteworthy that in the mixture of the fermented milk with cream and sucrose it has sometimes proved suitable to also add probiotic bacteria, in particular Bifidobacterium infantis.

As mentioned above, the substrate with which the mousse will be mixed can also undergo completely new and previously unchanged changes. In addition to chocolate, bottom layers consisting of egg flip, coffee cream, forest strawberry, forest fruits and the like can also be used. The preparation of fruit-based ingredients takes place from suitably selected fresh fruit. The mild physical and thermal treatments to which the fruit is exposed during their preparation make it possible to make best use of the valuable organoleptic properties, while at the same time retaining the original structural properties.

As indicated above, the soft appearance is usually achieved with the aid of aeration with inert gas (nitrogen). In the case of the mousse of the present invention, prior to aeration with inert gas, it is added to the concentrated fermented milk, cream and sucrose. After homogenization and finishing, the fermented milk product aeration is achieved without using thickening / emulsifying agents, which are normally used to retain higher amounts of gas. The softness of the mousse of the present invention is therefore the result of certain all-natural treatments alone.

Another object of the present invention is the use of the aforementioned mousse for preparing desserts, in which said mousse is dosed on a bottom layer, and mixing both layers before use will provide a product with a delicious and fine taste.

The following formulations for the underlay of the newly available desserts are intended herein in an illustrative and not limiting manner.

CHO COLADE CREAM% values a) cream (whole milk) 60-65 b) chocolate powder 20-25 c) sucrose 10-12 d) wheat flour (00 type) 2-5

EI-FLIP

a) egg yolk + sucrose 50-53 b) marsala liqueur 29-33 c) sucrose 12-15 d) wheat flour (00 type) 3-5

COFFEE CREAM

a) cream / whole milk 50-53 b) sucrose 38-40 c) wheat flour (OO type) 4-6 d) freeze-dried soluble coffee 2-5 e) cocoa powder 0.5-1.5

FOREST STRAWBERRY

a) whole and mashed forest strawberry 70 b) cane sugar 15 c) sucrose 15 d) fructose 8

FOREST FRUITS

a) blueberry (Vaccinium myrtillus) 32 b) ribes 22 c) raspberry 16 d) cane sugar 15 e) sucrose 15 f) fructose 8

All percentages above are based on weight. Logically, the above values may undergo some modifications or changes without, however, departing from the scope of the present invention. In any case, the percentage ratio of fruit to soluble solids is preferably 70:44. At least, it is noteworthy that in the fruit-based compositions the sugar mixture used is new both in quantity and typology.

While the fruit is used in the fresh and integral state, the other ingredients are stored in airtight containers (00-type wheat flour, chocolate powder, egg yolk, sucrose, freeze-dried coffee) and in separate tanks (whole milk and / or cream). This is followed by mixing it by means of an online solution in milk / cream, a heat treatment with scraped surface heat exchangers at 95e-110eC, a further treatment to obtain the desired structure, cooling at 4eC in a heat exchanger and storage in a reservoir with sterile air pressure, which is equipped with a stirring system.

According to the prior art, a dessert underlay comprising forest strawberry or forest fruits has never been described before, and tests have been conducted on said compositions to determine properties and to define their characteristics. The results obtained are shown below:

Chemical-physical properties of forest fruits: R.O. (20 ° C) 44 ± 2 Bx R.S. (70 ° C under vacuum) 46 ± 2% pH 3.4 ± 0.2

Flowability (Bostwick 25 ° C, 60 '') 6 ± 2

Foreign bodies and / or materials are nothing

Additives nothing

Heat resistant yeasts and molds nothing

Pathogens nothing

Total bacterial load less than 1000 g x 1 g.

Chemical-phvsic properties of forest strawberry R.O. (20eC) 44 ± 2 Bx R.S. (70 ° C under vacuum) 46 ± 2% pH 3.2 ± 0.2

Flowability (Bostwick 25eC, 6011) 6 ± 2

Foreign bodies and / or materials are nothing

Additives nothing

Heat resistant yeasts and molds nothing

Pathogens nothing

Total bacterial load less than 1000 g x 1 g

It is also important to emphasize that the respective ingredients and milky mousse preparation technology provides the final product with a new and original aroma which makes it completely innovative. The limited heat treatments to which the ingredients are exposed allow the known natural, characteristic aromatic properties to remain unchanged and integral, necessitating no subsequent addition of integrating natural flavors.

The above-mentioned centesimal composition describes a nutritional element ratio whereby a dessert is obtained which combines a palatability and a good nutritional content. The milky mousse and quantitative constituent ratios have been chosen to achieve the following requirements: 1) better exploitation of the nutritional / health properties arising from a significant presence of the fermented milky mousse compared to the underlay constituent according to the known products ( ratio of milky mousse: underlay component 1: 1, 2: 3, 3: 7 or 60:40 compared to the known 5: 7.1); 2) balanced synergy between the organoleptic properties of the milky mousse and the constituent in order to make the dessert more palatable, thus being able not to add flavoring agents; 3) less amount of inert gas in the milky mousse to provide a richer milk product, while maintaining the mousse softness.

This invention also includes an improved method of preparing the above milky mousse, said method comprising the steps of: a) receiving and storing whole milk and heating at 50-55 ° C for centrifugal refinement, b) further heating at 90 ° -95 ° C, c) concentrating to evaporate 5-12% water, d) bacterial purifying the milk by pasteurization at 95 ° C, e) cooling and adding selected lactic acid yeasts, f) maturing at 24 ° -30 ° C, g) curdling at pH 4.9-5.0 and heating at 40 ° C, h) fermented milk ultrafiltration at 40 ° C, i) mixing of the concentrated fermented milk with cream (35-40% fat) and sucrose, l) homogenizing or smoothing the mixture, m) cooling at 4 ° C and subsequently storing with sterile air pressure, n) aeration and packaging .

As for preparation steps a) to d), these steps are well known to those skilled in the art and therefore it is not necessary to describe them further. On the other hand, it is noteworthy that the presence in the milky mousse of live and viable lactic yeasts in an amount of 300-500 million per gram is essential to obtain the product of the present invention.

As mentioned above, the lactic acid fermentation lowers the pH value due to the production of lactic acid by bacteria which form the starter. Experimental tests allow the applicant to determine the breaking point (working the curd obtained for the subsequent ultrafiltration) when a pH of 4.9-5.0 is reached. This does not occur in the known processes because the products always have a neutral pH.

When also step f) can be considered to be known, it is important to indicate that the curdling at a given pH value (step g)) is completely new, and that ultrafiltration (step h)) was carried out directly on the sour milk in order to increase the protein level and the entire dry matter, thus contributing to obtaining a natural thickening of the product. Also, the temperature must be chosen to preserve the number and viability of the lactic yeasts, and avoid the usual preliminary heat treatments as used in the known processes.

Mixing the concentrated fermented milk with cream and sucrose is necessary (step i)) to minimize and suppress the acidic character produced in the lactic fermentation.

In step n), the mixture treatment was carried out in a suitable device to obtain the desired soft consistency. It comprises a feed unit with a volumetric pump (for a constant flow of the mixture), an inert gas injection unit in which the gas is mixed with the product, and a cylinder whose walls are cooled with ice water. Air injection takes place in the range of about 30% in order to obtain a mousse with a density of 0.7 to 0.8 kg / l. Said aeration takes place without the use of thickening / emulsifying agents and the softness of the new milky mousse is thus the result of natural physical treatments alone.

The dosing and packaging unit is also of a new design, and thus prevents any possible destruction phenomenon or contamination of the product.

The following example is presented to illustrate the invention. All parts, percentages and ratios of the components indicated herein and in the appended claims are by weight unless otherwise indicated.

Example

Fresh milk (3.5% fat), stored at 4 ° C, was cleaned and titrated to bring it to about 7% fat content. The milk was then preheated at a temperature of 50-55 ° C for centrifugal cleaning, degassed, and further heated at 90-95 ° C and concentrated to evaporate 5-12% water. This is followed by a bacterial purification by pasteurization at 95eC with an on-line rest period of 5 minutes, cooling to the maturation temperature of 24-30eC and addition of selected thermophilic and / or mesophilic lactic yeasts in an amount of 1-2 respectively % and 0.1-0.5%.

The said yeasts can be used as a single ingredient or as a single mixture thereof, in order to overcome the organoleptic and structural properties variability arising from the raw material fluctuations, for which it cannot be compensated by adding suitable additives (thickening and flavoring agents) in that only natural raw materials are used in the present invention.

The subsequent maturation was carried out in sterile air pressure reservoirs for 8-10 hours, then the product was allowed to stand and when a pH of 4.9-5.0 is reached, the curd is broken and the temperature is raised to 40 ° C . The fermented milk ultrafiltration was effected at an average temperature of 40 ° C, thus achieving a total solids content of 23-24%, and the concentrated fermented milk was then mixed with cream (35-40% fat) and sucrose, and optionally adding probiotic bacteria (Bifidobacterium infan-tis).

The subsequent homogenization and / or smoothing of the mixture thus obtained (concentrate + cream + sucrose) takes place to give the product a certain microstructure; the whole was then cooled on a heat exchanger to 4 ° C and transferred to a tank with sterile air pressure.

The product was then aerated with nitrogen by enclosing 20-30% inert gas, and the average density after such treatment resulted in a value of 0.8-0.7 kg / l. At this point, the product was transferred to the dessert preparation plant equipped with a top and bottom layer metering device to obtain a final product in which the mousse to bottom layer ratio is preferably 1: 1: 2: 3, 3: 7 or 60:40, which is very different from the well-known 1: 5-7. The finished package was closed with an aluminum lid, placed in a refrigerator at 4 ° C and held at such a temperature for about 18-24 hours, after which the product was ready for shipment.

Claims (18)

Milky mousse with a balanced, low-acidity and particularly pleasant and fine taste, characterized in that it is free from additives and has a high living and viable lactic acid yeast load, which remains constant throughout its storage period, and the presence of which the product provides exclusive organoleptic and structural features. Milky mousse according to claim 1, characterized in that it comprises mesophilic lactic yeast. Milky mousse according to claim 1, characterized in that it comprises thermophilic lactic yeast. Milky mousse according to claim 1, characterized in that it comprises mesophilic and thermophilic lactic yeast. Milky mousse according to claim 1, characterized in that it also comprises probiotic bacteria. Milky mousse according to claim 2, characterized in that the mesophilic yeasts are selected from St. cremoris, St. lactis, St. diacetylactis and L. cremoris, while the thermophilic yeasts are selected from different St. thermophilus strains. Milky mousse according to claim 5, characterized in that the probiotic bacterium is Bifidobacterium infantis. Milky mousse according to any one of claims 1-7, characterized in that the thermophilic yeasts are present in an amount of 1 to 20%, while the mesophilic yeasts are present in an amount of 0.1 to 0.5% . A method of preparing a milky mousse according to any one of claims 1-8 useful for making desserts, comprising the steps of: a) receiving and storing whole milk and heating at 50-55 ° C for centrifugal refinement, b) further heating at 90 ° -95 ° C, c) concentrating to evaporate 5-12% water, d) bacterial purification of the milk by pasteurization at 95 ° C, e) cooling and adding selected lactic yeasts, f) maturing at 24 ° -30 ° C, g) curdling at pH 4.9-5.0 and heating at 40 ° C, h) fermented milk ultrafiltration at 40 ° C, i) mixing the concentrated fermented milk with cream (35-40% fat) and sucrose, l) homogenizing or smoothing the mixture, m) cooling at 4 ° C and subsequently storing with sterile air pressure, n) aeration and packaging. Method according to claim 9, characterized in that in step h) the ultrafiltration is carried out directly on sour milk in order to increase the protein value and the total dry matter. Process according to either of Claims 9 and 10, characterized in that the breaking of the curd is effected at a pH of 4.9-5.0. A method according to any one of claims 9-11, characterized in that the aeration of step n) is carried out with 20-30% nitrogen and the resulting product density ranges from 0.8 to 0.7 kg / l. A method according to any one of claims 9-12, characterized in that in step e) the lactic acid yeasts are thermophilic and / or mesophilic yeasts in an amount up to and including 1-2% and 0.1-0.5%, respectively. . Method according to any one of claims 9-13, characterized in that the thermophilic yeasts are selected from different St. thermophilus strains and the mesophilic yeasts from St. cremoris, lactis, diacetylactis and L. cremoris. Method according to any one of claims 9-14, characterized in that in step i) the fermented milk concentrate is mixed with cream (30-40% fat) and sucrose and probiotic bacteria, such as Bifidobacterium infantis, are optionally added . Use of the milky mousse according to any one of claims 1-8 for preparing a dessert. Use according to claim 16, characterized in that the top layer consists of the milky mousse according to any one of claims 1-8 and the bottom layer consists of egg flip, chocolate cream, coffee cream, forest strawberry, forest fruits, the ratio of milky mousse / base layer is 1: 1, 2: 3, 3: 7 or 60:40, and in the case of forest strawberry and forest fruits, a sugar mixture is used consisting of cane sugar, sucrose and fructose and the ratio of fruit: soluble solids is from 70:44. Dessert comprising a top layer consisting of the mousse according to any one of claims 1-8, and a bottom layer consisting of egg flip, chocolate, coffee cream, forest strawberry, forest fruits and the like in a ratio of 1: 1, 2: 3 , 3: 7 or 60:40.