FR2671944A1 - MILK FOAM AND USE THEREOF. - Google Patents

Abstract

Milk foam with a high content of living and viable lactic ferments which remain constant throughout the storage period and whose presence gives said product exclusive and personalized organoleptic and structural characteristics. The presence of such a high content of lactic ferments belonging to different species places said product in what is called the field of "live" and "fresh" products, thereby strengthening the food, nutritional and hygienic properties of this product. . The activity of the ferments obtained from these strains gives the milk foam a particularly balanced, slightly acidic, pleasant and fine taste, at the same time enhancing the attractiveness of the desserts prepared by combining the said foam with middle layers of different compositions. A new dessert using the milk froth of the present invention is also described.

Description

The present invention relates to a new milk froth having a

  high content of living and viable lactic ferments which give it a particularly balanced, weakly acidic, pleasant and fine taste, and also its use in the manufacture of

  desserts as well as desserts obtained in this way.

  Generally speaking, "dessert" means the last dish of a meal, which consists essentially of fruit, cheese and sweets. In the present context, the term dessert will exclusively designate a particular sweet food presented in cups or in glasses comprising a first layer of foam, a middle layer with ingredients of different natures and an upper layer of milk foam or whipped cream, in which said layers can optionally be mixed immediately before being

absorbed by the consumer.

  Many types of desserts belonging to this category are known in the art, the best known of them comprising, however, a lower layer in composition generally based on chocolate, vanilla, coffee or fruit, and an upper layer exclusively in milk foam As a general rule, the ratio of lower layer to upper layer is

in the order of 5 to 7: 1.

  As used here, the expression "foam" relates to a flexible composition obtained from milk, which, when mixed with other layers gives a tasty dessert having a particular and fine taste. use in combination with the lower layers mentioned above to obtain a dessert are already known. In all the products currently available, no lactic bacteria from the fermentation process have been detected. This may be due to very different parameters, such as that the treatments that are responsible for the

destruction of all living forms.

  As mentioned above, all the available foams do not contain live lactic ferments, they contain additives such as thickening / emulsifying agents and are aerated by means of an inert gas in order to obtain a flexible and delicate cream, of which flexibility is exclusively due to the large quantities of gas it contains Bacteriological tests carried out on commercially available products have revealed a total absence of any

live and viable lactic ferment.

  An object of the present invention is therefore to propose a new milk foam which can be used as a lower layer and, optionally, also as an upper layer in common desserts, which has a flexible and elastic appearance without needing to be aerated by means of large quantities of gas, which contains a large number of living and viable lactic ferments of different types, which contains no additives and which can be mixed in obtaining good final results, with not only well-known chocolate-based compositions, vanilla, coffee or fruit used as a base layer, but also with new chocolate, eggnog, coffee, wild strawberry, forest fruit and other new compositions containing no additives , thereby obtaining a compound having a particular taste and appearance. According to the present invention, the above conditions have been met by means of a new milk froth having a particularly balanced taste, weakly acidic, pleasant and fine, said froth being characterized in that it has a high content of ferments. live and viable lactics which remain constant throughout the storage period and whose presence gives the product exclusive and personalized organoleptic and structural characteristics. Additional aspects, objects, advantages and characteristics of the invention will appear to those skilled in the art. After the

  following detailed description and from

appended claims.

  The object of the invention is therefore a new milk froth having a well-balanced taste, slightly acidic and particularly pleasant and fine, said froth containing no additives, having a high content of living and viable lactic ferments, and which, a combined with the middle layer of the dessert, gives

  all an exquisite personalized taste.

  The lactic ferments used in the implementation of the present invention are already known. They are normally thermophilic ferments chosen from various strains of St thermophilus and / or mesophilic ferments (St cremoris, lactis, diacetylactis, L. cremoris). - above can be used alone or in any mixture thereof, and this to prevent the variation of the organoleptic and structural characteristics resulting from the fluctuations of the raw materials used, which cannot be compensated by adding suitable additives ( aromatic agents, thickening agents, etc.) And in the present case the raw materials used are exclusively natural In any case, whatever the final use, the proportion of thermophilic ferments is generally between 1 and 2% and the proportion of 5 ferments mesophiles between 0.1 and 0.5% Furthermore, it should be noted that in the mixture of fermented milk, it sometimes seems desirable to also add probiotic bacteria, namely of the acidophilus or bifidus type. As indicated above, the middle layer with which the foam will be mixed can undergo completely new modifications which have never been described until now Apart from chocolate, layers comprising eggnog, coffee, strawberries woods, forest fruits and the like could also be used. The production of fruit-based ingredients is made from suitably chosen fresh fruits. The gentle physical and thermal treatments to which the fruit is subjected during its preparation make it possible to use at best the interesting organoleptic characteristics, while at the same time protecting the texture of the original structure. As indicated above, the flexible appearance of the foam is generally obtained with the aid of aeration by means of an inert gas (nitrogen). In the case of the foam of the present invention, after a process of homogenization, finishing and cooling, the fermented and concentrated milk product undergoes aeration treatment using an inert gas without having previously used thickening agents or emulsifying agents such as those which are usually employs for the purpose of retaining large quantities of gas The flexibility of the foam of the present invention is therefore the only result of the combination of specific, physical and

all natural organic.

  Another object of the present invention is to use the foam mentioned above to prepare desserts, in which said foam is dosed in the bottom of the container or even over a middle layer of a different nature, and in which the tasting of the three layers mixed or not will correspond to a product having a delicious and fine taste. The preparation of the ingredients of the middle layer is obtained thanks to a technology which guarantees a perfect naturalness, therefore without using additives capable of stabilizing, coloring, emulsifying or obtaining a particular physical characteristic The aroma of a constituent therefore comes entirely from its ingredients, without the need to add

Natural aromas.

  The following compositions of the middle layer are given here by way of illustration and have no

limiting character.

CHOCOLATE VALUES IN%

  a) cream (whole milk) 42-65 b) chocolate powder 15-25 c) sucrose 15-25 d) wheat flour (Type 00) 5-8

EGGNOG

  a) egg yolk + sucrose 50-60 b) marsala liqueur 27-30 c) sucrose 12-15 d) wheat flour (type 00) 3-5 COFFEE a) cream / whole milk 50-53 b) sucrose 38-40 c) wheat flour (type 00) 4-6 d) Freeze-dried soluble coffee 2-5 e) cocoa powder 0.5-1.5

STRAWBERRY

  a) whole and mashed wild strawberries 70 b) cane sugar 15 c) sucrose 15 d) fructose 8

FOREST FRUITS

  a) Lingonberries (Vaccinium myrtillus) 32 b) blueberries 22 c) raspberries 16 d) cane sugar 15 e) sucrose 15 f) fructose 8 All the percentages indicated above are by weight Logically, the previous values can be modified or changed without, however, departing from the scope of the present invention In any case, the percentage ratio between the fruits and the soluble solids is preferably 70:44 It is at least interesting to note that in the fruit-based compositions, the sugar mixture used is new, both by

quantities and types used.

  Although the fruits are used fresh and whole, the other ingredients are stored in airtight containers (wheat flour type 00, chocolate powder, egg yolks, sucrose, freeze-dried coffee) and in separate containers (whole milk and / or cream) The production consists of a mixture by direct dissolution in whole milk / cream, a hot treatment by means of heat exchangers with a rough surface between 95 and 110 C, a treatment of homogenization which leads to the desired structure, cooling to 40 C in a heat exchanger and storage in tanks kept under overpressure

  by sterile air and equipped with a stirrer system.

  Packaging, refrigeration and shipping

are then performed.

  Since in the prior art, a middle layer for dessert comprising wild strawberries or forest fruits has never been described, on the said compositions tests were carried out to establish their properties and define their characteristics The results obtained are indicated below: Physico-chemical characteristics for forest fruits: RO (200 C) 44 + 2 Bx RS (700 C, under vacuum) 46 + 2% p H 3.4 + 0.2 Fluidity ( Bostwick 250 C, 60 ") 6 + 2 Foreign matter and / or matter: none Additives: none Heat-resistant yeasts and molds: none Pathogens: none

  Total bacteria load: less than 1000 x 1 g.

  Physico-chemical characteristics of wild strawberries RO (20-C) R. S (700 C, vacuum) 25 p H Fluidity (Bostwick 25 e C, 60 ") Foreign bodies and / or materials: Additives: Yeasts and mold resistant30 heat: Pathogens: Total bacteria load: 44 + 2 Bx

46 + 2%

3.2 + 0.2

6 + 2 none none none none

less than 1000 x 1 g.

  It is also important to emphasize that the technology of manufacturing particular ingredients and milk froth leads to an end product with a new and original aroma that makes it a dessert.

  totally innovative The limited heat treatments to which the ingredients are subjected make it possible to keep intact and in full the typical known aromatic characteristics5, so that no subsequent addition of natural integrating aroma was necessary.

  The percentage composition reported above corresponds to a nutrient ratio which leads

  therefore a dessert associating a delicious taste with a good nutritional interest.

  The quantitative proportions between the milk froth and the ingredients were chosen to satisfy the following requirements: 1) better exploitation of the nutritional / hygienic properties resulting from the dominant presence of fermented milk froth in connection with the composition of the middle layer comparatively already known products which usually only use an upper layer of foam (not fermented) in an amount always lower than the layer below; 2) an energy balance between the organoleptic characteristics of the milk froth and the ingredients, so as to make the dessert more tasty, and consequently to avoid the addition of aromas; and 3) a lower amount of inert gas in the milk froth in order to obtain a richer milk product while at the same time maintaining the flexibility of the froth. The milk foam which is the subject of the present invention can be obtained by means of already known procedures, for example according to the British patent application under examination No. 9018630 by the same authors. The following example is presented to illustrate the invention All parts, percentages and

  proportions indicated here and in the claims

  attached are given by weight, unless otherwise indicated. Example Raw milk (fat content 3.5%) stored at a temperature of 4 C was purified and dosed (and optionally sweetened). The milk was then preheated to a temperature of 50-55 C for centrifugal purification, it was then heated to 90-950 ° C. and then concentrated so as to evaporate approximately between 5 and 13% of water. The operations were followed by bacterial purification by pasteurization at 950 ° C. with a rest time of 5 minutes, cooling to the maturation temperature from 22 to 400 ° C. and addition of the selected thermophilic and / or mesophilic lactic ferments in a proportion of 1 to

  2% and 0.1 to 0.5% respectively.

  The ferments mentioned can be used alone or as a mixture thereof, this to avoid variations in the organoleptic and structural characteristics which are due to fluctuations in the raw materials and which cannot be compensated for by the addition of suitable additives. (thickening agents, flavoring agents) because in the present invention only materials

  natural raw materials are used.

  Subsequent maturation was carried out in tanks maintained under overpressure with sterile air for 8 to 16 hours, after which the product was left and when a p H of 4.9 to 5.4 was reached, the crust was broken and the temperature was raised to 400 C. Ultrafiltration of the fermented milk was carried out at an average temperature of 400 C, thus obtaining a total solid content of 30 to 40%, the concentrated fermented milk was then mixed with cream (fat content 35 to 40%) and sucrose, with possible addition of probiotic bacteria (such as

acidophilus and / or bifidus).

  The homogenization and / or subsequent smoothing of the mixture thus obtained was carried out to give the

  produces a particular microstructure; the assembly was then cooled in a heat exchanger until reaching the temperature of 4 ° C. and was transferred to a tank maintained under overpressure by sterile air.

  The product was then aerated with nitrogen, thus containing between 20 to 40% of inert gas, and after this treatment the average density reached between 10 0.6 and 0.8 kg / liter At this time, the product been transferred to the dessert manufacturing plant equipped with a dosing station for the different layers, so as to obtain a final product in which the ratio between the layers is preferably as follows: 15 Top layer 3 to 5% Layer median 45 to 50% lower layer 45 to 52%. The finished package was closed with an aluminum seal, then the products were placed in a 4 C refrigerator and kept at this temperature for 18 to 24 hours, after which the product

was ready for distribution.

he

Claims (10)

  1 Milk froth with a balanced taste, weakly acidulous and particularly pleasant and fine, characterized in that it does not contain additives and in that it has a high content of living and viable lactic ferments which remain constant throughout the shelf life of the product and the presence of which gives the product organoleptic characteristics and of exclusive structure.   2 Milk foam according to claim 1, characterized in that it contains mesophilic lactic ferments. 3 milk foam according to claim 1, characterized in that it contains lactic ferments thermophilic.   4 Milk foam according to claim 1, characterized in that it contains lactic ferments mesophilic and thermophilic.   Milk foam according to claim 1,   characterized in that it also contains probiotic bacteria.   6 milk foam according to claim 2, characterized in that the mesophilic ferments are chosen from St cremoris, St lactis, St. diacetylactis and L cremoris.   7 milk foam according to claim 3, characterized in that the thermophilic ferments are chosen from different strains of St thermophilus   having very limited post-acidification activity.   8 Milk foam according to claim 5, characterized in that the probiotic bacterium is of the acidophilus or bifidus type. 9 Milk foam according to claims 1 to 8, characterized in that the proportion of ferments thermophilic is 1 to 2%.   Milk foam according to claims 1 to 8,   characterized in that the proportion of ferments mesophiles is 1 to 0.5%.   11 Use of milk froth according to   Claims 1 to 10 for the preparation of a dessert.   12 Use according to claim 11, characterized in that the lower layer consists   by the milk froth according to claims 1 to 10, the   upper layer with milk foam or whipped cream, and the middle layer consists of eggnog, chocolate, coffee, wild strawberries, forest fruits and the like.   13 Use according to claim 12, characterized in that in the case of wild strawberries and forest fruits, a sugar mixture containing cane sugar, sucrose and 'fructose was used, and in that the percentage ratio between   fruit and SS is 70:44.   14 Dessert with a lower layer   consisting of the foam according to claims 1 to 10,   an upper layer still consisting of milk foam or whipped cream, and a middle layer consisting of eggnog, chocolate, coffee, wild strawberries, forest fruits and the like in the following amounts: layer upper 3- 5% middle layer 45-50% lower layer 45-52%.