AU2012356754A1 - Dairy dessert composition - Google Patents

Abstract

There are provided a cold-filled dairy composition having gel-like texture containing alginate and composite dairy desserts comprising at least one phase comprising the cold-filled dairy composition containing alginate having a gel-like texture and at least a second phase comprising a second dairy product or a jelly product, and processes for the preparation thereof.

Description

WO 2013/093111 PCT/EP2012/076863 1 Dairy Dessert Composition The invention relates to a cold-filled dairy composition containing alginate, which can be used in a composite dairy dessert, as well as the 5 composite dairy product containing it and a process for its preparation. Composite dairy desserts are commonly known, and include dairy desserts having superposed phases of two or more different dessert components. Typically the different phases may have a different texture and or flavour. Typical dessert components used in composite dairy desserts include, 10 creams, custards, aerated dairy components such as mousses, or whipped cream, jellies, yoghurts and curd-cheeses amongst others. The very popular Li6geois- or Viennois-type composite dairy dessert products, generally offer an inferior phase having a creamy texture of chocolate, coffee or other varieties combined with an aerated chilled dairy product on the top. 15 Providing a composite dairy dessert, like a Li6geois- or Viennois-type product, having a dairy inferior phase with a gel-like texture could not be feasibly achieved up to now, because obtaining such texture involves dosing the inferior phase at high temperature (higher than 600C), while dosing the chilled dairy superior phase, such as an aerated superior phase, has to be done 20 at low temperature (8-1 00C) in order to maintain its stability. While it would be theoretically feasible to cool an inferior dairy phase having a gel-like texture, obtained at high temperature, e.g via an oven-cooking step, to a temperature which would be compatible to the dosing of the superior phase, namely around 8-100C, this cooling would require an expensive 25 equipment such as a flash cooling system or continuous blast chillers. This cooling step would thus entail disadvantages in terms of investment and energy consumption which are incompatible with a production at the industrial scale. It has now surprisingly been found that the desired gel-like texture can be achieved in a cold-filled dairy product by adding alginate to the 30 composition, which allows cold conditions during the process while maintaining the organoleptic characteristics of a traditional oven cooked dessert.

WO 2013/093111 PCT/EP2012/076863 2 "Gel-like" structure as used herein refers to a gel strength higher than 90 g, preferably higher than 100 g, and more preferably of approximately 100 120 g, measured by penetrometry using a Texture analyzer TATX2. Obtaining such cold-filled dairy composition with a gel-like structure 5 makes it possible to use it as an inferior, intermediate or superior phase of a composite dairy dessert comprising a cold filled superior (or inferior) phase, such as an aerated dairy product, or as an inferior phase of a composite dairy dessert comprising a hot filled superior phase such as a water jelly. One particularly advantageous application of the cold-filled alginate 10 containing dairy composition of the present invention is in a Viennois- or Li6geois-type product, whereby the cold-filled dairy composition with a gel-like structure can be used as an inferior phase of a composite dairy dessert comprising an aerated dairy product on the superior phase, by allowing dosing an aerated chilled dairy product as the superior phase to be performed without 15 the need for an additional energy-consuming cooling step. Alginate is an anionic polysaccharide distributed widely in the cell walls of brown algae. As used herein, "alginate" refers to alginic acid or salts of alginic acid, in particular water soluble salts of alginic acid, and mixtures thereof. Preferably, alginate is used in the form of its sodium or potassium salt. 20 In the food industry, alginate is commonly used as a foam stabilizer in the production of cold-filled mousses (based on emulsions), or else for hot filled gels like panacotta. WO 2006/067064 discloses a shelf stable mousse comprising a food composition based sweetened condensed milk aerated with an inert gas, which 25 has a fat content of less than 25% and contains 0.1 to 2% of a hydrocolloid foam stabilizer which, in particular alginate. W02004/105498 relates to a milk based product containing an alginate coated with a meltable oil or fat, wherein the coated alginate is used at elevated temperatures during processing. When the coating around the alginate 30 melts, the alginate can dissolve without interference from calcium present in the milk. Uncoated alginate (listed as Pronatal GP2055) is used as the control in WO 2013/093111 PCT/EP2012/076863 3 some of the examples (preparation of a mousse), resulting in an unsatisfactory firmness (measured by a TA-TXT-texture analyzer). Thus, alginate was not until now used as a stabilizer for a dairy composition in order to obtain a gel like structure after chilling. 5 The invention thus relates to a process for preparing a cold-filled dairy composition containing alginate, comprising - preparing a mixture containing a milk-based component and alginate, - heating said mixture at a temperature of approximately 700C to 10 800C, - sterilizing the mixture, for example at approximately 1300C for at least 1Os, - cooling the mixture to a temperature of approximately 5-1 00C, - dosing the composition thus obtained in a container. 15 If needed, the pH of the mixture is adjusted within the range of 6.0 to 8.0, preferably 6.5 to 7.5, prior to heating. pH adjustment can be performed by addition of a basis, such as, for example, sodium hydroxide. The mixture can be submitted to homogenization under pressure, for example at 50 to 120 bars after heating at 70OC- 800C. 20 The dairy composition comprising alginate according to the present invention has the similar or the same viscosity during dosing as a common cream custard, i.e. a viscosity between 10 000 cP and 30 000cP measured with Brookfield viscometer (T module 92mm). The composition filled in the container can be stored at chilled 25 storage conditions. Alternatively, the composition filled in the container can be kept in an intermediate storage, usually at about 40C to about 10 C for about 12 to 24 hours, before its storage. Or else, the composition filled in the container is further processed by dosing a dairy, such as an aerated dairy product on top of it, in order to prepare a composite dairy dessert, and then stored. 30 The dairy composition having a gel-like structure containing alginate, obtainable by the process described above, is an object of the invention.

WO 2013/093111 PCT/EP2012/076863 4 The dairy composition having a gel-like structure containing alginate according to the invention can be used for example as an inferior, intermediate or superior layer in a composite dairy dessert. The dairy composition having a gel-like structure containing alginate according to the invention can also be 5 used for example as a filling in a confectionery or bakery composite product, such as a filling for biscuit, wafer or cake-type products. The mixture containing a milk-based component and alginate may also contain one or more other hydrocolloids, such as, for example, carrageenan, guar gum, gelatine, locust bean gum, pectins, xanthan gum, 10 starch and their mixtures. Preferably, the content of alginate in the mixture is approximately 0.1 to 1wt %, and the content of other hydrocolloids is approximately 0.3 to 3wt%, with respect to the total weight of ingredients. Preferably, starch is used as other hydrocolloid. The composition according to the invention preferably comprises 15 approximately 50 to 85 wt% of a milk-based component. By "milk-based component" is meant at least one component selected from whole milk, skimmed milk or partially skimmed milk, optionally reconstituted from milk powder, and cream. The composition according to the invention may also contain usual 20 ingredients of dairy dessert compositions such as carbohydrates, in particular sucrose or fructose, vegetal ingredients, such as cocoa, vegetable fat (cocoa butter, palm oil, coconut oil, sunflower oil, rapeseed oil), dried or candied fruit pieces, citrus peels, nut pieces, natural or artificial colouring agents, natural or artificial flavouring agents, sweeteners etc. 25 The composition may also contain one or more food additives. Suitable food additives are disclosed, for example, in EP 2 010 007. The invention further relates to a process for preparing a composite dairy dessert comprising a phase comprising the dairy composition containing alginate having a gel-like texture and at least one other phase comprising an 30 chilled dairy product such a custard, an aerated product such as a mousse or whipped cream, or a jelly product comprising WO 2013/093111 PCT/EP2012/076863 5 - using the composition obtained by the process described above as a phase of the composite dessert, and -dosing a the composition on top of another cold filled dairy component inferior phase, such as a mousse, or a cream; 5 - and/or dosing a cold-filled dairy product such as a chilled aerated dairy product, or a hot-filled dessert component such as a jelly (water based jelly), on top of the dairy composition containing alginate having a gel-like texture. The cold-filled alginate containing dairy composition of the present 10 invention has sufficient gel-strength and viscosity to support a layer of a cold filled dairy product, such as a mousse, a custard, a yoghurt, and curd cheese, etc, and to support the application of a hot-filled product such as a water-jelly, which is liquid on filling and then sets on cooling to form a layer on top of the alginate containing dairy composition having a gel-like structure according to 15 the invention. In certain embodiments, where the composition is used as a superior phase, the cold-filled inferior phase can have the viscosity and firmness characteristics of a cream custard, i.e. a Brookfield viscosity between 6000cP 25000cP. In other embodiments, where the composition is used as a superior 20 phase, the cold-filled inferior phase can have the viscosity and firmness or the characteristics of a mousse 1000-5000 cP. In a particular embodiment the process for preparing a composite dairy dessert comprises - using the composition obtained by the process described above as 25 the inferior phase of the composite dessert, and - dosing an aerated chilled dairy product on top of said inferior phase to form the superior phase of the composite dessert. Preferably, dosing of the aerated chilled dairy product is carried out at a temperature of approximately 5-1 0OC. 30 The chilled dairy product phase, or water jelly phase, can be prepared separately by usual processes in the field. For instance, in a conventional process for the preparation of a chilled dairy product a milk base is mixed with WO 2013/093111 PCT/EP2012/076863 6 the desired additives such as carbohydrates, stabilizing agents, emulsifying agents etc., submitted to a heat treatment, cooled and if applicable whipped. The present invention makes it possible to obtain novel composite desserts with new combinations of textures and tastes, for example a Li6geois 5 type product with an inferior phase of the cold-filled alginate containing gel-like dairy composition of the invention and a whipped dairy topping, a combination of a conventional cold-filled custard layer with a layer of the cold-filled gel-like dairy composition of the invention, a combination of a layer of a gel-like dairy composition of the invention with a layer of a jelly (water based jelly), a 10 combination of a layer of a dairy mousse with a layer of a gel-like dairy composition of the invention, or other combinations. The composite dessert may contain two layers or may contain more than two layers such as three, four or even five layers. Two or more different dessert components may be comprised in the composite dessert. 15 The composite dairy dessert comprising a first phase comprising a dairy composition containing alginate having a gel-like texture and a second phase comprising an dairy product, obtainable by the above process, is an object of the invention. The examples below illustrate the invention, without limiting it. 20 Example 1 The following composition (Table 1) was prepared for making a chocolate composition containing alginate WO 2013/093111 PCT/EP2012/076863 7 Table 1 Ingredients Example 1 (wt%) Fresh milk 4%fat 67.5 Sugar 14.0 Cocoa 3.0 Milk cream 40%fat 5.0 starch 1.3 Skimmed milk powder 1.0 Dark chocolate 8.0 Alginate 0.2 TOTAL 100.0 The following process is used: 5 The dairy mix (milk, cream and skimmed milk powder) is put in a tank at cold temperature (8-150C) while stirring to hydrate all the dairy ingredients. Afterwards the mix is heated up at 680C-750C and all sugar, native starch and alginate are incorporated. The mix is under stirring for approximately half an hour so as to dissolve well all the ingredients. 10 To continue, an homogenization step with APV Gaulin GmbH Homogenisator (type: 132MC4 5TBSX) is applied at 50-120 bars by using a feeding pressure of 4bar.The product is then sterilized at 1300C for 20-30 s. Then, the product is cooled down to 5-1 00C and dosed. 15 Texture characteristics of a commercial oven cooked dessert and of the composition of example 1 were determined by penetrometry and dynamic viscosity measurements. For penetrometry measurements, a Texture Analyser, TAXT2 is used. For the dynamic viscosity measurements, the rheometer Anton Paar was used at a speed of 1 00s-1. 20 The results are shown in Tables 2 and 3 below.

WO 2013/093111 PCT/EP2012/076863 8 Table 2 Gel force (g) Oven cooked commercial product at 112 80C Composition of example 1 after 15 96 days Composition of example 1 after 23 98 days Composition of example 1 after 30 100 days The results show that at 80C, the composition of example 1 has a gel force which is comparable to that of the commercial product. 5 Table 3 Dynamic viscosity (mPa.s) Oven cooked commercial product at 2280-3480 80 C Composition of example 1 after 15 4600 days The results show that the composition of example 1 after 30 days has a gel-like structure which is comparable to that of the commercial oven-cooked 10 product, with a higher dynamic viscosity. Example 2 The composition of example 1 (Table 1) was prepared for making a chocolate composition containing alginate. 15 The dairy mix together with the starch and the sugar is added in a recipient and the mix is heated up at 700C while stirring. At this temperature the alginate is incorporated and the stirring may continue for approximately 20 min. An homogenization step of 50 bar may be applied at this stage (optional). Afterwards the mix is heated up at 900C for approximately 10 min and cooled 20 down at 150C before dosing.

Claims (15)

1. A process for preparing a composite dairy dessert comprising at least one phase comprising a dairy composition containing alginate having a gel-like texture and at least a second phase comprising a second dairy product or a 5 jelly, comprising (i) preparing a mixture containing a milk-based component and alginate, (ii) heating said mixture at a temperature of approximately 700C to 800C, (iii) sterilizing the mixture, (iv) cooling the mixture to a temperature of approximately 5-1 00C, 10 - dosing the composition obtained in (iv) in a container to form an inferior phase, and dosing the second chilled dairy product or the jelly product on top of said inferior phase to form the superior phase of the composite dessert; -or dosing the second chilled dairy product into a container to form an inferior phase and dosing the composition obtained in (iv) on top of said inferior phase 15 to form the superior phase of the composite dessert.

2. A process for preparing a composite dairy dessert comprising an inferior phase comprising a dairy composition containing alginate having a gel-like texture and a superior phase comprising an aerated dairy product according to 20 claim 1, comprising (i) preparing a mixture containing a milk-based component and alginate, (ii)heating said mixture at a temperature of approximately 700C to 800C, (iii) sterilizing the mixture, (iv) cooling the mixture to a temperature of approximately 5-1 00C, 25 (v)dosing the composition thus obtained in a container to form the inferior phase, and (vi)dosing an aerated chilled dairy product on top of said inferior phase to form the superior phase of the composite dessert. 30

3. The process of claim 1 or 2, wherein the second phase comprises a chilled dairy product and the dosing of the chilled dairy product is carried out at a temperature of approximately 5-1 0OC. WO 2013/093111 PCT/EP2012/076863 10

4. The process of claim 1, wherein the second phase comprises a jelly product and the dosing of the jelly product is carried out above 600C.

5 5. A composite dairy dessert comprising at least one phase comprising a cold-filled dairy composition containing alginate having a gel-like texture and at least a second phase comprising a second dairy product or a jelly product, obtainable by the process of any one of claims 1 to 4. 10

6. A composite dairy dessert comprising an inferior phase comprising a dairy composition containing alginate having a gel-like texture and a superior phase comprising an aerated dairy product, obtainable by the process of any one of claim 1 to 3. 15

7. A composite dessert according to claim 5 or 6, wherein the content of alginate in the composition of step (iv) is approximately 0.1 to 1wt %, and the content of other hydrocolloids is approximately 0.3 to 3 wt%, with respect to the total weight of ingredients. 20

8. A composite desert according to any one of claims 5 to 7 wherein the cold-filled dairy composition containing alginate having a gel-like structure, has gel strength higher than 90 g, preferably higher than 100 g, and more preferably of approximately 100-120 g, as measured by penetrometry using a Texture analyzer TATX2. 25

9. A process for preparing a dairy composition containing alginate, comprising - preparing a mixture containing a milk-based component and alginate, - heating said mixture at a temperature of approximately 700C to 800C, 30 - sterilizing the mixture, - cooling the mixture to a temperature of approximately 5-1 00C, - dosing the composition thus obtained in a container. WO 2013/093111 PCT/EP2012/076863 11

10. The process of claim 1, in characterized in that the pH of the mixture is adjusted within the range of 6.0 to 8.0, prior to heating. 5

11. The process of claim 9 or 10, characterized in that the mixture is submitted to homogenization under pressure after heating.

12. The process according to any one of claims 9 to 11, characterized in that the content of alginate in the mixture is approximately 0.1 to 1wt %, and the 10 content of other hydrocolloids is approximately 0.3 to 3 wt%, with respect to the total weight of ingredients.

13. The process according to any one of claims 9 to 12, characterized in that the mixture comprises approximately 50 to 85 wt% of a milk-based component. 15

14. A cold-filled dairy composition having gel-like texture containing alginate, obtainable by the process according to any one of claims 9 to 13.

15. The composition of claim 14, characterized in that it has gel strength 20 higher than 90 g, preferably higher than 100 g, and more preferably of approximately 100-120 g, measured by penetrometry using a Texture analyzer TATX2. 25