WO2017202812A1

WO2017202812A1 - Fermented and sterilised edible sour cream composition and method for preparing same

Info

Publication number: WO2017202812A1
Application number: PCT/EP2017/062344
Authority: WO
Inventors: Marlène JEMIN; Sandra SENEZ; Christian COTTINEAU; Edwige JARDIN
Original assignee: Groupe Lactalis
Priority date: 2016-05-26
Filing date: 2017-05-23
Publication date: 2017-11-30
Also published as: FR3051628A1; EP3462895A1; FR3051628B1

Abstract

The present invention relates to a fermented and sterilised edible sour cream composition and to the method for preparing same. In particular, the invention relates to a fermented and sterilised edible sour cream composition that combines the advantages of a fluid UHT cream, such as its viscosity and preservation properties, with those of a fermented sour fresh cream, in particular its aromatic profile properties. The invention thus relates to a fermented and sterilised edible sour cream composition, characterised in that it has a viscosity of 0 to 300 m Pa.s and in that it comprises: a dairy cream, skimmed milk, at least one highly methylated pectin, at least one acid, and one or more mesophilic ferments, including Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, or a mixture thereof.

Description

ACID, FERMENTED AND STERILIZED FOOD CREAM COMPOSITION AND PROCESS FOR PREPARING THE SAME

The present invention is in the technical field of food and relates to an acidic, fermented and sterilized food cream composition and its method of preparation.

The best-known and most commonly used consumer creams are made from cream of dairy origin and mainly include U.H.T. creams. and acidic and fermented creams.

Acidic and fermented creams, traditionally called "fresh creams", particularly in France, are prepared from creams which are pasteurized and then seeded with lactic ferments to undergo a maturation process. During this process of maturation, and under the action of lactic ferments, the viscosity is increased, the pH decreases and the initial aromatic profile is modified by the input of aromatic compounds resulting from the fermentation, thus conferring on cream a taste generally described as "tangy and fresh" that is recognizable and particularly attractive. These creams are said to be thick because they have viscosities of between 3,000 and 5,000 mPa.s (measured at 4 ° C., with a shear of 100 s ^-1 ) and their shelf life is approximately thirty to fifty days at 4 ° C. ° C. Indeed, these creams exhibit post acidification and rancidity phenomena which deteriorate their aromatic profile during storage.

UHT creams are non-fermented creams that have been sterilized at ultra-high temperatures. Their storage is at least 120 days at 4 ° C or at an ambient temperature of 20 ° C on average. They present so-called fluid to semi-thick textures with a viscosity of between 50 and 1200 mPa.s measured at 4 ° C. As regards UHT fiuide creams, these have viscosities of between 50 and 300 mPa.s. The fluidity characteristic of these creams gives them an ability to flow which allows in particular a packaging in bricks or bottles, containers easy to handle and store for the consumer, and which is now advantageously recyclable. As a result, they are more suited to the preparation of certain culinary dishes and are therefore sought after by consumers and professionals in the kitchen. In addition, they have good resistance to cooking. As far as their taste characteristic is concerned, it is generally referred to as "Neutral", these creams not exhibiting the aromatic compounds of an acid and fermented cream.

Today, there are no creams on the market that combine the benefits of a UHT cream and an acid and fermented cream, especially creams with the particular and attractive "tangy and fresh" taste of sour cream. and fermented and the characteristics of fluidity and long-term preservation of UHT cream fluid.

One of the difficulties encountered during the development of such a cream is the phenomenon of flocculation of the fat globules contained in the fat which occurs largely due to the acidification generated by the fermentation and which is responsible for the increase in viscosity. Viscosity being a limiting factor for the passage of a product on sterilization lines, this increase in viscosity makes it impossible to sterilize the cream and, thereby, obtaining a long-lasting cream cold preservation. Moreover, this increase in viscosity obviously does not allow the production of a so-called fluid cream.

It is in this context, and with the aim of proposing such a cream combining the aforementioned advantages, that the applicant company has carried out research and has in particular endeavored to find solutions to control the phenomenon of flocculation. occurring during the fermentation step of the cream.

The phenomenon of flocculation is a phenomenon that occurs when fat globules in a cream pool to form an aggregate in which each cell keeps its membrane interface. It is a reversible phenomenon controlled by the collision frequency between fat globules which depends mainly on their concentration and their mobility. In addition, it is favored by molecules capable of bridging between fat globules (Physicochemical Foundations of Dairy Technology - Croguennec / Jeantet / Brulé - 2008).

During the process for manufacturing an acidic and fermented fresh cream, the cream which is obtained from the skimming of the milk and which has a pH of about 6.7 to 6.8, undergoes a pasteurization heat treatment. Some milk proteins present in the cream are denatured during this heat treatment. These proteins have an average isoelectric pH (pHi) of 4.6. When the pH is higher than this pHi, an electrostatic repulsion force is thus exerted between them and therefore limits their approximation. During the homogenization of the cream, the reduction of the average diameter of the fat globules considerably increases the surface area of the interface of the oil-in-water emulsion. The milk proteins, with their emulsifying power, recreates a protein interface on the surface of recently reformed fat globules. During fermentation following homogenization, lactic acid synthesis by lactic acid bacteria causes a slow decrease in pH to reach the isoelectric pH of the proteins. These are no longer electrically charged and their aggregation by bridging is made possible. Interactions between their different hydrophobic zones are also made possible. These interactions and aggregation by bridging cause flocculation of the fat globules and a significant increase in viscosity. In addition, the stages of temperature rise, for example during cooking at the consumer, are risk factors for protein aggregation and flocculation. Indeed, some milk proteins contained in the cream have an increased sensitivity to heating associated with shear when the medium is acidic. Their precipitation must therefore be controlled to avoid flocculation by bridging and, moreover, the formation of protein grains, that is to say the approximation of proteins in solution in the continuous phase.

One of the aims of the present invention is thus to propose a food cream composition which combines both the advantages of a fluid UHT cream and an acidic and fermented sour cream, but which does not exhibit the aforementioned phenomena, nor when of manufacture, to allow the passage of the cream on the sterilization line, or during storage or use at the consumer to ensure a fluid texture and good resistance to cooking.

In particular, an object of the present invention is to provide an acidic, fermented and sterilized food cream composition which has storage properties at 4 ° C at least equivalent to those of a cream U.H.T. not fermented, that is to say, at least a hundred days.

Another object of the present invention is to provide such an acidic, fermented and sterilized food cream composition which has taste characteristics equivalent to those of fresh creams which are acidic and fermented, in particular which has an acidic and fresh aromatic profile characteristic of these products. creams, as well as a good resistance to cooking.

Yet another object of the present invention is to provide a fermented and sterilized food cream composition which has a fluid texture equivalent to that of an unfermented cream UHT, ie a cream having a viscosity of between 50 and 300. mPa.s, preferably between 150 and 300 mPa.s, thus able to flow so as to allow in particular a packaging in bricks and bottles.

Finally, another object of the present invention is to provide such an acidic, fermented and sterilized food cream composition which is manufactured by a simple method.

To this end, the invention relates to an acidic, fermented and sterilized food cream composition, characterized in that it has a viscosity of between 50 and 300 mPa.s and in that it comprises:

cream of dairy origin,

- skimmed milk,

at least one highly methylated pectin,

at least one acid,

- one or more mesophilic ferments including Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacety lactis, or their mixture. The selection of these mesophilic ferments, in particular the combination of the two selected ferments, makes it possible to limit the phenomenon of flocculation, especially in creams whose fat content is 30 to 35%. Indeed, the selection of these lactic acid bacteria mesophilic little acidizes to control the decrease in pH of the cream and thus control the phenomenon of flocculation. In fact, the pH at the end of the maturation being higher than the pHi of the milk proteins present in the composition, the aggregation by bridging is not made possible. In order to achieve the desired organoleptic properties, and to compensate for the low acidity of the ferments, the acidity of the cream is enhanced chemically via the direct addition of an acid with vigorous stirring. The envisaged pH is generally between 4.6 and 5, preferably between 4.7 and 4.8. Highly methylated pectin is used to screen the positive charges carried by certain proteins approaching their pHi and thus cause a steric hindrance limiting the approximation of proteins to each other, and therefore the bridging phenomenon mentioned above. Thus, in the cream composition according to the invention, the selected ferments, the chemical acidification and the highly methylated pectin act in combination in order to limit the phenomenon of flocculation and the increase of the viscosity. As a result, sterilization of the cream is made possible even when the fat content is high. The cream thus has properties of long-term preservation when cold (4 ° C), of at least 100 days. As a result, the cream has a fluid texture, equivalent to that of an unfermented UHT cream, with a viscosity of between 50 and 300 mPa.s.

Furthermore, the cream obtained according to the invention has taste characteristics and an aromatic profile equivalent to those of fresh creams acid and fermented. Finally, the cream according to the invention has a good resistance to cooking.

According to a preferred embodiment of the invention, the composition has a viscosity of between 150 and 300 mPa.s.

In the context of the present invention, the viscosities mentioned are measured on a Tve-05 shear viscometer apparatus of the company LAMY, using a geometry BV10, with a shear 100 ^sl . According to a preferred embodiment of the invention, the composition comprises, as additional ferments, the mesophilic Leuconostoc mesenteroides subsp. Cremoris.

The ferment Leuconostoc mesenteroides subsp. Cremoris contributes to obtaining the aromatic profile of the cream composition according to the invention.

Preferably, the composition has a pH of between 4.6 and 5, more preferably between 4.7 and 4.8.

Advantageously, the composition comprises between 5 and 100 g / 100 L of ferments.

Advantageously, the composition comprises, as acid, a food acid selected from citric acid, lactic acid or mixture thereof. Each of these acids may advantageously be added at a content ranging up to 0.8%, by weight, relative to the total weight of the composition.

Advantageously, the composition comprises, as pectin, highly methylated pectin. The pectin may advantageously be added at a content ranging up to 0.8%, by weight, relative to the total weight of the composition.

According to one embodiment of the invention, the composition comprises between 25 and 40%, preferably between 30 and 35%, of fat, by weight relative to the total weight of the composition.

The fat content is adjusted using skimmed milk and cream of dairy origin, that is to say the cream resulting from skimming a milk, for example from a cow's milk or any other milk producing animal, according to methods well known to those skilled in the art. For example, a composition comprising between 30 and 35% fat may contain between 60 and 80%, by weight relative to the total weight of the composition, cream of dairy origin. According to a preferred embodiment of the invention, the composition comprises or consists of:

cream of dairy origin,

skimmed milk,

as ferments:

- Lactococcus lactis subsp. lactis

- Lactococcus lactis subsp. lactis biovar diacetylactis,

- possibly, Leuconostoc mesenteroides subsp. cremoris

as emulsifiers, lactic esters of mono- and diglycerides of fatty acids,

one or more acids chosen from:

- citric acid

- lactic acid;

a highly methylated pectin.

The invention further relates to a method for producing an acidic, fermented and sterilized food cream composition, as described above, comprising, in order, the steps of:

preparation of skimmed milk,

addition of at least one highly methylated pectin,

adding an emulsifier,

preparation of a cream of dairy origin,

mixture of skimmed milk and cream of dairy origin,

optionally adding at least one acid,

homogenization and pasteurization of the mixture then cooling, addition of ferments and fermentation,

addition of at least one acid with strong stirring,

sterilization,

homogenization

cooling and sterile conditioning.

The components added during the process, such as ferments, acids, emulsifiers, are such as those described in the part related to the composition. The pasteurization step of the skimmed milk and cream of dairy origin is carried out at a temperature greater than or equal to 90 ° C. The mixture is then cooled to 20 ° C.

The subsequent fermentation stage takes place between 17 and 21 ° C for 14 to 20 hours. Note that the addition of acid at the end of fermentation, with strong stirring, leads to a rapid reduction in pH to a target pH, for example 4.7. This rapid reduction is thought to severely limit protein aggregation, which was already largely reduced by the choice of ferments and the presence of highly methylated pectin.

The subsequent sterilization step takes place at a temperature between

125 and 135 ° C for less than one minute. The sterilization step does not cause flocculation phenomena for the reasons explained above.

The packaging stage in pots, bottles, bricks, or any other container, for distribution to users, takes place under sterile conditions.

Example: preparation of a fermented and sterilized food cream according to the invention:

Table 1

Ingredients g / 100g

Fat content 30-35

Skim milk QSP

Cream of dairy origin QSP

Emulsifiers (E472b) 0.05-0.2

LM 0-0.5 pectin

Pectin HM 0.1-0.8

Citric acid 0.2-0.8

Lactic acid 0.2-0.8

Ferments g / 100L

Lactic ferments 5-100

pH 4.6-5

pref. 4.7-4.8 The selected ferments are: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis.

The compositions formulated according to this example have all the characteristics desired in the context of the present invention, in particular, an acidulous and fresh taste, a fluid viscosity of 50 to 300 mPas.s, as well as a cold storage capacity (4 ° C.). C) at least 120 days.

Claims

1) An acidic, fermented and sterilized food cream composition characterized in that it has a viscosity of between 50 and 300 mPa.s and in that it comprises:

cream of dairy origin,

skimmed milk,

at least one highly methylated pectin,

at least one acid,

- one or more mesophilic ferments including Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacety lactis, or their mixture.

2) Composition according to claim 1, characterized in that it has a viscosity of between 150 and 300 mPa.s.

3) Composition according to claim 1 or 2, characterized in that it further comprises the mesophilic ferment Leuconostoc mesenteroides subsp. Cremoris.

4) Composition according to one of the preceding claims, characterized in that it has a pH between 4.6 and 5, more preferably between 4.7 and 4.8.

5) Composition according to one of the preceding claims, characterized in that it comprises between 5 and 100 g / 100 L of ferments.

6) Composition according to one of the preceding claims, characterized in that it comprises, as acid, a food acid selected from citric acid, lactic acid or mixture thereof.

7) Composition according to one of the preceding claims, characterized in that it comprises as pectin, highly methylated pectin.

8) Composition according to one of the preceding claims, characterized in that it comprises between 25 and 40% preferably between 30 and 35% fat, by weight relative to the total weight of the composition.

9) Composition according to one of the preceding claims, characterized in that it comprises, or consists of:

cream of dairy origin,

skimmed milk,

as ferments:

- Lactococcus lactis subsp. lactis - Lactococcus lactis subsp. lactis biovar diacetylactis,

- possibly Leuconostoc mesenteroides subsp. cremoris;

as emulsifiers, lactic esters of mono and diglycerides of fatty acids,

one or more acids chosen from:

- citric acid,

- lactic acid;

a highly methylated pectin.

10) A process for producing an acidic, fermented and sterilized food cream composition, as described in one of the preceding claims, comprising, in order, the steps of:

preparation of skimmed milk,

addition of at least one highly methylated pectin,

addition of at least one emulsifier,

- preparation of a cream of dairy origin,

mixture of skimmed milk and cream of dairy origin,

optionally adding at least one acid,

adding at least one acid with strong stirring,

sterilization,

homogenization and cooling,

- cooling,

sterile conditioning.