Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening or smoking
  • A23C19/16—Covering the cheese surface, e.g. with wax coating compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/137—Thickening substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels

Definitions

• the invention relates to dairy product capsules comprising an envelope in which said dairy product is confined, as well as to a process for manufacturing these capsules.
• the yoghurt capsules obtained according to this Japanese Patent Application have numerous drawbacks which considerably limit their possibilities of industrial and commercial exploitation: it is difficult to coat a fluid dairy product in the capsules: all the examples mentioned in the Application of above Japanese Patent ⁇ mentioned recommending use of a yogurt high viscosity greater than 2000 mPa.s at 10 ° C; their easily deformable alginate envelope does not allow their spherical shape to be preserved. They are also very fragile; they burst so easily that their manipulation, in particular during manufacture and packaging, is made very difficult, even impossible on an industrial scale; they are subject to the phenomenon of syneresis, that is to say to the exudation of liquid on the surface of the capsule.
• the inventors therefore set themselves the goal of providing resistant and stable dairy product capsules without requiring immersion in a preservation solution, and having, moreover, a pleasant perception in the mouth for the consumer, and sought polymers coating that would achieve this goal.
• the present invention thus relates to a capsule comprising an envelope, comprising at least one polymer for food use, reactive to multivalent ions, inside which a dairy product is confined, characterized in that said capsule has a force at breakage greater than 0.5 N, preferably between 0.5 and 1.5 M.
• polymer reactive to multivalent ions means a polymer for food use capable of reacting chemically with multivalent ions (in the present case, these are ions having lost more than one electron ) to form a cross-linked network (chemical cross-linking, irreversible) in the form of a gel.
• polymers include guluronic, galacturonic or glucuronic units, more generally uronic units, allowing the chelation of multivalent ions, in particular calcium ions which are present in large quantities in dairy products.
• Polymers for food use which can be used for the preparation of capsules in accordance with the invention are, for example, alginates, gellans, pectins, or mixtures of these polymers.
• the capsules according to the invention advantageously comprise at least 40%, preferably at least 45%, and advantageously at least 60% by weight of dairy product relative to the total weight of the capsule.
• the dairy product encapsulated in the polymer envelope for food use described above can be a fermented or unfermented dairy product, and in particular can be chosen from yogurts, drinking yogurts, fermented milks, fresh cheeses, creams desserts and / or milky foams. Its texture can be very fluid (dairy product such as drinking yogurt) or viscous (dairy product such as stirred yogurt).
• the capsules in accordance with the invention are prepared by bringing the dairy product to be encapsulated into contact with a bath comprising, in aqueous solution, at least one polymer for food use reactive to multivalent ions as defined above.
• the capsules formed are then recovered, which can optionally be rinsed, then dried.
• two main variants of the process for preparing the capsules in accordance with the invention can be implemented.
• the contacting is carried out by dripping the dairy product to be encapsulated in the food polymer bath.
• a polymer in order to obtain capsules having the desired properties, a polymer will be chosen which, in a 1% aqueous solution, has a viscosity (measured at 25 ° C and at 60rpm), less than 200 mPa. s, preferably less than 100 mPa.s.
• Said polymer is advantageously selected from the group consisting of: - strongly gelling alginates of molecular weight less than or equal to 100,000 (commonly designated by the name of depolymerized alginates); these alginates are preferably selected from the group consisting of sodium alginates and potassium alginates;
• alginates whose guluronic acid content is greater than 50% and "weakly acetylated” gellans whose maximum degree of substitution with acetyl groups is 0.03 are qualified as "strong gelling agents".
• degree of esterification pectins 1 it corresponds to the percentage of galacturonic units pectins carrying a methoxyl group.
• the drops of dairy product can be formed from a rigid tube, the opening diameter of which regulates the diameter of the drops (typically from 2 to 15 mm) and which is a few centimeters above the bath, for example at 5-10 cm, the drop height of the drops being adjusted so that the dairy product penetrates well into the bath and that the drops have a substantially spherical shape.
• the viscosity of the bath must be relatively low, preferably less than 200 mPa. s at 50 rpm.
• the dairy product is advantageously at a temperature of 4 to 10 ° C and the bath at a temperature of 5 at around 50 ° C.
• the temperature of the bath should not however exceed 45 ° C in the case where the dairy product is a yogurt, this not to degrade the bacteria present in the yogurt.
• the drops of dairy product are kept in the bath for a sufficient time so that, by diffusion of multivalent ions, noxiously calcium ions present in the dairy product, forms around these drops a gel film sufficiently rigid to allow to handle the capsules thus formed.
• the thickness of this gel film is typically 0.1 to 0.5 mm and is fixed by the soaking time in the bath (from 2 to 20 minutes approximately).
• the contacting takes place by coexcrusion of the dairy product with a solution of said polymer for food use.
• This variant allows the use of polymer solutions of high viscosity for which the technique of dripping the dairy product into the polymer solution is no longer usable.
• the viscosity of these solutions can be greater than 200 mPa.s.
• a double-jacket tube is used: the dairy product is conveyed to the center, ec the solution comprising at least one polymer for food use reactive with multivalent ions at the periphery.
• the drops of dairy product are immediately covered with the polymer solution, and are then introduced into a calcium chloride solution for a time sufficient for the gelling reaction to continue and for the shell of the dairy product capsules to be sufficiently resistant to allow them to be handled.
• the thickness of the envelope is a function of the feed rates in the two tubes and the respective viscosities of the dairy product and of the polymer solution.
• a polymer solution for food use is used, the viscosity of which, when it is used, is around 1100-1200 mPa.s (measurement at 25 ° C. and at 64 s "1 ), such a solution being continuous and coating and spreading uniformly over the drop of yogurt.
• the polymer used is a polymer reactive with multivalent ions, chosen from highly gelling alginates, gellans and pectins with a degree of esterification less than or equal to 20.
• the polymer solution advantageously further comprises at least one compound selected from the group consisting of plasticizers, sugars, sequestering agents of multivalent ions and retention agents of water.
• the plasticizer is preferably selected from the group consisting of low gelling alginates of molecular weight less than or equal to 100,000, pectins with a degree of esterification of between 20 and 50, sorbitol, glycerol, maltodextrins and polyols.
• low gelling alginates is understood to mean alginates whose content of mannuronic acid, which is not reactive to multivalent ions, is greater than 50%.
• the presence of at least one plasticizer makes it possible to soften the network formed by the polymer for food use with the multivalent ions ec therefore allows better melting in the mouth of the envelope, during consumption.
• the plasticizer also makes it possible to prevent contraction of the film of polymer for food use formed and thus further limit the phenomenon of syneresis.
• the possible presence of sugar ensures better dispersion of the macromolecules of polymer for food use during the preparation of the solution and makes it possible to adjust the density thereof; in addition, it makes it possible to modify the taste of the gel constituting the envelope of the capsules.
• the presence of a multivalent ion sequestering agent makes it possible to trap the excess multivalent ions which contribute to the phenomenon of syneresis;
• the multivalent ion sequestering agent is preferably a calcium ion sequestering agent selected from the group consisting of citrates, phosphates, pyrophosphates and metaphosphates. Mention may be made, by way of examples and without limitation, of tetrasodium pyrophosphates (Na 4 P 2 0 7 ), sodium hexametaphosphate (Na s (P0 3 ) s ) and sodium citrate (C 3 H 4 (OH) (COONa) _).
• the sequestering agent is present not in the polymer solution, but in the dairy product.
• a water retaining agent limits syneresis.
• a water retaining agent is preferably selected from the group consisting of carob and guar, these compounds being galactomannans extracted from the albumen of the seeds of legumes.
• the polymer solution comprises (expressed in weight percentages relative to its total volume): a) between 0.5 and 5% of polymer for food use reactive to multivalent ions; b) between 0 and 10% of plasticizer; c) between 0 and 2% of sequestering agent; and d) between 0 and 2%, preferably between 0.4 and 2%, of water-retaining agent.
• the step of recovering the capsules formed is followed by at least one rinsing of said capsules using permuted and / or sugar water, to remove the traces of non-crosslinked polymer remaining on the surface, which makes it possible to avoid re-agglomeration of the capsules after their packaging.
• the rinsing is followed by a step of drying said capsules.
• drying makes it possible to evaporate the water which is exuded on the surface of the capsules after their manufacture, and therefore to eliminate any phenomenon of subsequent syneresis. It can be carried out, for example, by bringing the capsules into contact with an air flow for 30 minutes to 5 hours, for example at 4 ° C. (in a ventilated refrigerator for example).
• the capsules capable of being obtained by one or other of the variants of the process described above constitute preferred embodiments of the present invention.
• the envelope of these capsules advantageously comprises, relative to the total dry weight of its various constituents: a) between 10 and 100% by weight of polymer for food use reactive to multivalent ions; b) between 0 and 90%, preferably between 0.5 and
• plasticizer 10%, and advantageously at least 1% by weight of plasticizer; c) between 0 and 30% by weight of multivalent ion sequestering agent; d) between 0 and 50% of water retaining agent.
• the capsules according to the present invention make it possible in particular to coat a fluid dairy product, such as a drinking yogurt or a fluid dessert cream.
• a fluid dairy product such as a drinking yogurt or a fluid dessert cream.
• they are not very fragile and are therefore easy to handle during industrial manufacturing.
• These capsules can then be stored as is, without using a preservation solution; they keep their spherical shape, and there is practically only a weak syneresis, which does not harm the conservation.
• the impression in the mouth given by the capsules according to the invention is very pleasant.
• the capsules according to the invention are crunchy and release the yoghurt, thereby producing an impression of freshness, much appreciated by consumers.
• the invention also comprises other provisions which will emerge from the description which follows, which refers to examples of implementation of the present invention, as well as to the attached Figures 1 and 2 which illustrate, in the form of curves representing the force exerted on the capsule (in N) as a function of the deformation (compression) suffered by the latter (in mm), the breaking strength of capsules according to the prior art ( Figure 1 ) and according to the present invention ( Figure 2).
• EXAMPLE 1 CHEMICAL COMPOSITION, PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF DIFFERENT CAPSULES ACCORDING TO THE INVENTION, IN THE ABSENCE OF PLASTICIZER IN THE ENVELOPE OF SAID CAPSULES.
• the capsules were produced according to the method of dripping in a bath according to the invention. All the viscosity measurements indicated below were carried out using a BROOKFIELD viscometer of RVT type, at the speed of 50 revolutions / min.
• the drops of dairy product with a diameter of 10 mm, are formed from a rigid tube placed about 5 cm above the soaking bath, the latter being at a temperature of 25 ° C. Once formed, and at the end of the soaking time indicated in Table 1 below, the capsules are collected and rinsed three times with deionized water.
• the dairy product used is a fluid yogurt whose viscosity at 10 ° C., measured at 64 s ⁇ 1 , is 900 mPa.s. Its temperature, at the time of dripping into the soaking bath, is approximately 5 ° C.
• the alginate used is a strong gelling agent, it is a sodium alginate which has a molecular weight of approximately 90,000 dalton and a viscosity in aqueous solution at 1%, measured at 60 rpm and at 20 ° C., of 75 mPa.
• the composition of the soaking bath (w / v of aqueous solution), the soaking time (min.), The percentage of encapsulated yogurt (total w / w of the capsule) and the percentage of syneresis, measured by weighing the exuded serum with an amount of 50 to 70 g of capsules after storage for 24 h at 4 ° C in a closed container.
• the capsules (1) and (2) are not very fragile and present, upon consumption, a good crunch.
• the capsules were obtained by the dripping technique as described in Example 1.
• the dairy product, pectin and alginate are the same as in Example 1.
• the formulations presented below, however, include, in addition to the alginates and pectins of Example 1, other types of alginates and pectins which have little gelling properties, called “alginate M” and “pectin LM”.
• Alginate M is a sodium alginate with a molecular weight of approximately 18,000 dalton, marketed by the company NUTRASWEET KELCO under the name MANUCOL LB.
• Pectin LM (“low methoxy”), sold by the company HERCULES under the name GENU PECTIN LM 105-AS, is a pectin with a degree of esterification of 46% and a degree of amidation of
• the composition of the soaking bath (w / v of aqueous solution), the soaking time (min.), The percentage of encapsulated yogurt (total w / w of the capsule) and the percentage of syneresis measured according to the protocol described in example 1.
• the capsules are sufficiently rigid to be able to be handled without bursting, the capsules (3) and
• the capsules (3) and (4) being the most solid.
• the capsules (3) and (4) have a good crunchiness, while the capsules (5) are more flexible.
• the “grape skin” effect is reduced for all of the capsules (3) to
• the solution which is used to form the capsule shell has the following composition:
• the coextruder used to obtain the yogurt capsules presented in this example consists of 2 concentric tubes.
• the yogurt is conveyed, thanks to a peristaltic pump, in the inner tube with a diameter of
• the biopolymer solution described above is conveyed using another peristaltic pump in the outer tube, with a diameter of 8 mm and forming a gap of 1 mm with the internal tube, at a flow rate of 1200 to 1500 g / hour.
• the ends of the 2 tubes are not positioned at the same level: the outer tube comes out about 5 mm from the inner tube to avoid the obstruction or the jerky exit of the yogurt in contact with the biopolymer solution.
• the yogurt drops are formed at the outlet of the inner tube of the coextruder, under the effect of gravity. They are instantly covered by the biopolymer solution from the outer tube.
• the beads are then extracted from the calcium chloride solution using a sieve and rinsed in 3 successive baths of deionized water, which makes it possible to avoid re-agglomeration of the beads after their conditioning and to rinse off the excess. calcium chloride. After the last rinse, the beads are drained and then conditioned. d) Physical and organoleptic characteristics of the beads obtained by coextrusion
• the beads obtained have a diameter of 10 to 11 mm, with an envelope of 0.7 to 1.5 mm thick.
• the syneresis rate measured 48 hours after the manufacture of the capsules is 6 to 10%; it is 10 to 12% after 7 days.
• a uniaxial compression test was carried out in order to measure the behavior of the capsules subjected to pressure.
• the capsules used are, on the one hand, capsules obtained according to Example 2 above, and, on the other hand, capsules of the prior art obtained according to Example 1 of the Japanese Patent Application on behalf of MEIJI MILK PROD. CO. Ltd, published under the number 62 - 130 645. In both cases, these capsules have a diameter of 10 mm.
• the uniaxial compression test consists of placing a capsule on a horizontal flat surface and compressing it using a horizontal plate, of diameter greater than that of the capsule, which moves vertically by pressing on said capsule.
• This tray is fitted with a sensor which measures the force exerted on the capsule at all times.
• a sensor which measures the force exerted on the capsule at all times.
• Such a device is for example available from the company ADAMEL LHOMARGY under the name DY20.
• the speed of movement of the plate used is 200 mm / min.
• FIG. 1 represents the behavior of the capsules of the prior art and FIG. 2 that of the capsules according to the present invention, the compression (in mm) appearing on the abscissa and the applied force (in Newton) on the ordinate.
• the curve has an exponential shape, the capsules withstanding a pressure of 1 N by only deforming by around 30% relative to their initial size. Then, if the applied force increases, the curve presents a sharp break, which indicates the rupture of the capsule. It thus appears that the capsules according to the invention have an elastic behavior: they strongly resist deformation until the envelope ruptures. In general, the capsules according to the invention have a breaking strength greater than 0.5 N. Depending on the desired texture in the mouth, this can vary from 0.5 to 1.5 N.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Microbiology (AREA)
• Dairy Products (AREA)
• General Preparation And Processing Of Foods (AREA)
• Jellies, Jams, And Syrups (AREA)
• Formation And Processing Of Food Products (AREA)
• Peptides Or Proteins (AREA)
• Manufacturing Of Micro-Capsules (AREA)

Priority Applications (8)

Applications Claiming Priority (2)

Publications (1)

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Cited By (3)

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Citations (5)

• 1998
  • 1998-11-02 FR FR9813752A patent/FR2785265B1/fr not_active Expired - Fee Related
• 1999
  • 1999-11-02 US US09/830,890 patent/US6627236B1/en not_active Expired - Lifetime
  • 1999-11-02 EP EP99950897A patent/EP1124432B1/fr not_active Expired - Lifetime
  • 1999-11-02 AU AU63492/99A patent/AU6349299A/en not_active Abandoned
  • 1999-11-02 AT AT99950897T patent/ATE290793T1/de active
  • 1999-11-02 ES ES99950897T patent/ES2237948T3/es not_active Expired - Lifetime
  • 1999-11-02 WO PCT/FR1999/002669 patent/WO2000025597A1/fr not_active Ceased
  • 1999-11-02 DK DK99950897T patent/DK1124432T3/da active
  • 1999-11-02 DE DE69924275T patent/DE69924275T2/de not_active Expired - Lifetime
  • 1999-11-02 CA CA002349675A patent/CA2349675C/fr not_active Expired - Fee Related
  • 1999-11-02 JP JP2000579063A patent/JP2002528103A/ja active Pending
  • 1999-11-02 PT PT99950897T patent/PT1124432E/pt unknown

Patent Citations (5)

Non-Patent Citations (2)

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