RU2626538C2 - Fermented milk product containing fruit preparation, and method for its production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: fermented milk product contains a fruit preparation in an amount from 20 to 90% by weight of the product, and the fermented milk composition in an amount from 10 to 80% by weight of the product, containing a Lactobacillus bulgaricus strain in an amount of at least 1.10⁷ CFU/ml, a Streptococcus thermophilus strain in an amount of at least 1.10⁷ CFU/ml, and a Lactobacillus casei strain of a paracasei CNCM I-1518 subspecies in an amount from 1.10⁵ to 1.10⁹ CFU/ml. The method for producing a fermented milk product comprises the stage of mixing the fruit preparation with the fermented milk composition.

EFFECT: obtaining a product with high nutritional characteristics, with good organoleptic properties.

17 cl, 2 tbl

Description

FIELD OF THE INVENTION

The present invention relates to the field of dairy products and a method for its production. In particular, this invention relates to dairy products containing a fruit preparation and fermented milk compositions using at least a strain of Lactobacillus casei.

State of the art

Products such as fermented dairy products are well known. As a rule, they contain milk or milk components (including water), fermented by lactic acid bacteria. Similar products exist in various forms, including “yoghurts” or “fermented milk products”. Yoghurts are a subcategory of dairy products. These foods can have various nutritional profiles, usually depending on the amount of fat, protein and carbohydrate, as well as the added sugar in the composition. The presence of lactic acid bacteria and fermentation (fermentation) of milk proteins usually contributes to the coagulation of milk proteins or milk components, which determines the consistency of the product. The viscosity can then be changed by stirring. Moreover, lactic acid bacteria are well known for their beneficial effects on health. It has been proven that some dairy bacteria, in particular lactobacilli and bifidobacteria, improve the resistance of the immune system to the action of infectious agents (Paubert-Braquet et al. Int J. Immunother. 11, 153-161 (1995)).

On the market there are products based on milk or dairy products that contain additives of additional substances. In particular, there are products made from fermented milk on the dairy market, for example, yogurts made with a wide range of different food additives, such as minerals, vitamins, fruits, and others.

JP3236741 describes a milk drink containing a flavoring of processed fruit and vegetable juice. These processed fruit or vegetable juice is sterilized and fermented with a pre-cultured milk bacterium (in particular, Lactobacillus casei, more precisely Lactobacillus casei subspecies casei-2218 (FERM Pl 1239), which has the ability to produce malolactic fermentation in the juice. This dairy product does not contain fermented Therefore, there is a need to create an alternative product containing an unfermented fruit preparation and a fermented milk composition.

W02010124224 describes a shelf stable fermented milk product containing a sour milk component, a stabilizer and a mash. The fermented milk component may be yogurt. A single example describes yogurt mixtures containing at least pectin and 5% banana puree or 3.04% peach puree. There is a need to create a new fermented dairy product with good nutritional value and a high content of fruit puree.

W02005099469 discloses a method for producing a low-calorie dairy product or a low fat milk beverage comprising mixing yogurt with an amount of water and fruits with a viscosity of 83 to 175 mPa⋅s and a pH in the range of 4 to 4.5. However, this product does not contain a strain of Lactobacillus casei. Hence, there is a need to create a new fermented dairy product containing a fruit preparation and a fermented milk composition containing a strain of Lactobacillus casei.

There is a need to bring to market a new dairy product containing at least a fruit supplement in order to meet the specific nutritional and health benefits. In fact, fruit-based foods containing sustainable live probiotics will have the advantage that they provide consumers with the beneficial effects of fruits and probiotics.

Fruits are known to contain organic acids that are metabolized by many strains of the Streptococcus and Lactobacillus classes. This metabolization causes the formation of carbon dioxide and / or off-flavor in fruit-based products. In this case, the taste is extremely important, as consumers prefer products that have a good taste and leave a pleasant feeling in the mouth.

Therefore, it is desirable to develop a fermented milk product containing at least a fruit supplement, especially a high content of fruits having good organoleptic properties (no taste, pleasant in the mouth).

Disclosure of invention

In the present invention, at least one of the above problems or problems is solved by developing a fermented dairy product containing:

- a fruit preparation in an amount of at least 20% by weight of the product itself and

- a fermented milk composition containing a strain of Lactobacillus casei.

The term Lactobacillus casei in this context means a strain of Lactobacillus casei and Lactobacillus paracasei. Due to the currently controversial taxonomic position and kinship with L. casei and related species Lactobacillus zeae, Lactobacillus paracasei, and Lactobacillus rhamnosus, which together are considered to be part of the L.casei group, (Laure Diancourt et al. Applied and Environmental Microbiology October. 2007, pp. 6601-6611), the term “Lactobacillus casef” is used in the present invention to denote a strain of Lactobacillus casei or Lactobacillus paracasei.

Thus, the present invention relates to a new generation of products with high nutritional characteristics, with a combination of fermented milk and fruit additives. This new product is an excellent nutritious and healthy food that provides consumers with good quality nutrition and good organoleptic properties.

The present invention also describes a method for preparing this product.

It was unexpectedly discovered that a high concentration of fruits can be combined with Lactobacillus casei without significant loss in organoleptic qualities (the appearance of flavors, gas, etc.).

The implementation of the invention

In a preferred embodiment, the fermented milk product contains a fruit preparation in an amount of from 20 to 90% of the total weight of the product, generally from 25 to 70% by weight of the product, more specifically 25-50%, even more specifically 25-40% product weight.

Preferably, the fermented dairy product contains a fruit preparation in an amount of 25% by weight of the product (25 g per 100 g of product).

In this context, the term “fruit preparation” means a mixture of fruit puree, with or without fruit slices. Fruit puree can be obtained from one or various types of fruits, contain or not contain pieces of fruit of the same type as in the puree, or another type of fruit. The terms “fruit puree” and “fruit compote” can be used interchangeably. The fruit slices preferably have a diameter of from 1 to 30 mm, in particular 10 mm.

The fruit preparation may also contain additives such as starch and its derivatives, pectin, carrageenans, agar-agar or dextrins, for example guar gum or xanthan gum. These additives are used as thickeners and / or gelling agents, since they give the fruit preparation the desired consistency and uniformity. Those skilled in the art know how to determine if additives should be used. In fruit puree, the content of fruit juice is permissible.

The fruit preparation may contain a fruit component in a concentration of from 20 to 99% by weight, more particularly from 40 to 70% by weight. (40-70 g per 100 g of fruit preparation).

In another preferred embodiment of the invention for the fruit preparation of the invention, the fruits are selected from the group consisting of mango, pear, apple, pomegranate, raspberry, strawberry, blackcurrant, lemon, orange, banana, plum, apricot, and combinations thereof.

In a particular embodiment, the fruit preparation is a mixture of mango and pear puree, more specifically a mixture of mango and pear puree, DOEHLER, specification number 748875.73. In another embodiment, the fruit preparation is a mixture of mashed pomegranate and raspberry, more specifically a mixture of mashed pomegranate and raspberry from DOEHLER, specification number 748874.73. In another embodiment, the fruit preparation is a mixture of strawberry and blackcurrant puree, more specifically a DOEHLER mixture of strawberry and blackcurrant puree, specification number 743699.73. The above list of fruits and their combinations is not exhaustive.

In the present invention, the fruit preparation is not fermented. The present invention does not imply the proliferation of strains in a fruit preparation. In other words, this fruit preparation does not contain strains. In this invention, the fruit preparation is not fermented by the addition of bacteria, in particular lactobacilli.

The degree of brix density of the fruit preparation of the invention at 20 ° C is between 10 and 90 ° C, preferably between 20 and 70 ° C, more preferably between 20 and 50 ° C. The brix density degree is related to the sugar content in the preparation. It is measured as follows:

the fruit preparation is filtered on a sieve with a mesh size of 1 mm and the supernatant is collected. The supernatant refractive index is measured using a digital refractometer (Bellingham and Stanley refractometer with an integrated temperature sensor, model RFM 340), preferably connected to a circulating water bath heated to 20 ° C. When the temperature of the supernatant sample reaches 20 ° C, measurements are made by placing a sample of this liquid in the prism of a refractometer and reading the result.

In another embodiment, the fermented milk product contains from 1.10 ⁵ to 1.10 ⁹ CFU / ml of bacteria of the strain Lactobacillus casei. Their amount can be measured after fermentation, or, preferably, after 30 days at a temperature of from 0 to 10 ° C, preferably from 4 to 10 ° C.

The product according to the invention contains bacteria of the strain Lactobacillus casei, in a sour-milk composition. The fermented milk composition according to the invention is a milk composition fermented with at least a bacterial strain Lactobacillus casei. During the fermentation of the milk composition, the bacteria of the Lactobacillus casei strain produce lactic acid, and the number of lactic acid bacteria increases. Lactic acid bacteria and fermented products are well known to those skilled in the art.

The term "milk composition" in this invention is used to mean a dairy product, a milk-based product and a milk-based food product. These compositions contain milk or milk components in which the milk chemical composition is modified, for example, by fermentation. Moreover, the concept of "composition based on milk" includes the concept of "milk-containing" composition. "Milk" and / or "milk components" is preferably cow's milk.

In a preferred embodiment, the fermented milk product contains bacteria of the Lactobacillus casei strain at a concentration of less than or equal to 1.10 CFU / ml, more particularly less than or equal to 5.10 ⁷ CFU / ml of bacteria of the Lactobacillus casei strain.

In an even more preferred embodiment, the fermented milk product contains 5.10 ⁶ CFU / ml or 1.10 ⁶ CFU / ml of bacteria of the strain Lactobacillus casei.

The higher the concentration of bacteria of the strain Lactobacillus casei, the higher the risk of producing carbon dioxide and / or foreign taste in the product, which is important for the final product containing the fruit preparation. It was also found that in order to avoid this, it is possible to determine some optimal ranges that allow to limit or avoid the production of carbon dioxide and / or extraneous flavors in the product.

In a further embodiment of the invention, the Lactobacillus casei strain is selected from the Lactobacillus casei strains of the subspecies Paracasei or Lactobacillus paracasei of the subspecies Paracasei.

In a preferred embodiment, said strain of Lactobacillus casei ssp.Paracasei is a strain registered in the National Microorganism Culture Collection (CNCM) under the number 1-1518.

In another embodiment, the fermented milk composition further comprises at least one bacterial species from the genera Lactobacillus, Streptococcus, Lactococcus, and Bifidobacterium.

In a preferred embodiment, the fermented milk composition comprises Lactobacillus bulgaricus and / or Streptococcus thermophilus.

The fermented milk composition can usually be a fermented milk product or yogurt. The terms “fermented milk” or “yoghurts” are used in their usual meanings known in the dairy industry, i.e. these are products designed for consumption by animals, more specifically by humans, obtained by oxidizing lactic acid fermentation of a milk substrate (animal milk, namely cows). More specifically, the term “fermented milk” (degree n. Deg 88.- 1203 of December 30, 1988) is used to denote a dairy product prepared with or without separated milk, or condensed milk or heat-treated powders, at least equivalent to pasteurization, and seeded with productive microorganisms producing lactic acid, such as lactobacilli (Lactobacillus acidophilus, L. casei, L. plantarum, L. reuteri, L. johnsonii), certain types of streptococci (Streptococcus thermophilus), and bifidobacterium. In addition, the term “yogurt” is used for fermented milk obtained by the standard method of cultivating a special thermophilic species of lactobacillus, defined as Lactobacillus bulgaricus (also found under the name Lactobacillus delbrueckii of the subspecies Bulgaricus) and Streptococcus thermophilus, which remain alive at least at the end of the shelf life of the product the amount of 1.10 ⁷ CFU / ml for strains of S. thermophilus and L. bulgaricus per 1 gram of product.

In a preferred embodiment, the product contains at least 1.10 ⁵ CFU / ml, more particularly at least 5.10 ⁶ CFU / ml, even more specifically at least 1.10 ⁷ CFU / ml for Lactobacillus bulgaricus.

In another embodiment, the product contains at least 1.10 ⁷ CFU / ml, more specifically at least 5.10 ⁷ CFU / ml, even more specifically at least 1.10 ⁸ CFU / ml for Streptococcus thermophilus.

In another embodiment, the fermented milk product contains one or more vitamins and / or minerals. The term "vitamin", as used here, means a micronutrient, which, as a rule, in small doses is involved in the regulation of various metabolic processes. The term "mineral" here means an element or compound obtained from a natural inorganic process having a characteristic crystalline structure or chemical composition. These vitamins and minerals play a role in the regulation of a large number of metabolic, biochemical and physiological processes.

In another preferred embodiment, vitamins or minerals are selected from the group consisting of beta-carotene, vitamin A, vitamin B1, vitamin B2, B6, B12, vitamin D3, calcium, magnesium, iron, iodine, copper, manganese, potassium, chromium, molybdenum , boron, betaine and glutamic acid.

In a preferred embodiment, the fermented milk product contains vitamin D3 and / or vitamin B6. Vitamin B6, or pyridoxine, is a component of the vitamin B complex and performs several functions in physiology, in particular in the formation and health of red blood cells and blood vessels, nervous function, teeth, or in the metabolism of amino acids and the properties of an antioxidant. Vitamin D3 or cholecalciferol is a component of the vitamin D complex.

In a preferred embodiment, 100 grams of said fermented milk product contains from 0.5 to 15 μg of vitamin D3, more particularly from 1 to 10 μg, and specifically from 1.5 to 4 μg of vitamin D3.

In a more preferred embodiment, 100 grams of the fermented milk product described above contains 1.5 μg of vitamin D3. In an even more preferred embodiment, the amount of vitamin D3 may be 15% or 20%, or 25%, or 50%, or 70%, or even 100% of RNP (recommended intake).

In a preferred embodiment, 100 grams of the above fermented milk product contains from 0.1 to 2.5 mg of vitamin B6, more particularly from 0.5 to 2 mg, even more specifically from 0.3 to 1.5 mg of vitamin B6. In a more preferred embodiment of the present invention, 100 g of the aforementioned fermented milk product contains 0.3 mg of vitamin B6. In an even more preferred embodiment, the amount of vitamin B6 may be 15%, or 20%, or 25%, or 50%, or 70%, or even 100% of RNP (recommended intake).

In another embodiment, the fermented milk product contains one or more additives selected from sweeteners, colorants, flavors, flavor and aroma enhancers, sugars, preservatives, and combinations thereof.

In another embodiment, the fermented dairy product has a pH in the range from 2 to 5, in particular from 3.5 to 4.5.

In another embodiment, the viscosity of the fermented milk product is from 10 to 1000 mPa⋅s, preferably from 20 to 500 mPa⋅s, even more preferably from 50 to 150 mPa⋅s.

In the present invention, viscosity is understood to be viscosity measured at 10 ° C, at a shear rate of 64 s' ¹ , preferably after 10 s at a given shear rate, preferably using a rheometer with two coaxial cylinders, for example, manufactured by Mettler® RM 180 or 200.

In a preferred embodiment, the fermented dairy product contains:

- from 25 to 70% of the fruit preparation in relation to the weight of the product, and

- from 75 to 30% fermented milk composition relative to the weight of the product, where the aforementioned fermented milk composition contains a strain of Lactobacillus casei, and

- optionally 100 grams of the specified fermented dairy product containing from 1.5 to 4 μg of vitamin D3 and from 0.3 to 1.5 mg of vitamin B6.

The present invention also relates to a method for producing a fermented milk product containing a fruit preparation in an amount of at least 20% by weight of the product, and a sour milk composition containing a strain of Lactobacillus casei, the method comprising the step of mixing the fruit preparation with a sour milk composition, wherein said sour milk composition contains a strain of Lactobacillus casei.

In another embodiment of the present invention, the method consists of:

a) the stage of fermentation of the milk composition Lactobacillus casei to obtain a fermented milk composition and

b) the stage of mixing the fermented milk composition obtained in stage a) with a fruit preparation comprising at least 20% by weight of the product.

The term "milk composition" in this invention means a dairy product, a milk-based product or a milk-based food product. These compositions contain milk or milk components in which the milk chemical composition is modified, for example, by fermentation. In this case, the “milk-based composition” includes the term “milk-containing” composition. "Milk" and / or dairy components are preferably cow's milk. In the fermented milk composition, the product according to the invention contains a strain of Lactobacillus casei. The fermented milk composition according to the invention is a milk composition fermented with at least a strain of Lactobacillus casei. During the fermentation of the milk composition, the Lactobacillus casei strain produces lactic acid, and the number of lactic acid bacteria increases. Lactic acid bacteria and fermented products are well known to those skilled in the art.

The fermentation step is also well known to those skilled in the art. Typical fermentation can be carried out at a temperature between 30 and 50 ° C, preferably from 35 to 45 ° C.

Fermentation can be stopped by cooling and / or separating the mixture when the pH of the separation is achieved. Fermentation time is the time between inoculation and separation. The fermentation time may depend on the type of lactic acid bacteria, their quantity and temperature, and may be, for example, from 3 to 15 hours.

During fermentation, the pH of the mixture increases due to the bacteria produced by lactic acid. The pH at the end of the fermentation process is usually less than 5, preferably from 3.5 to 4.5.

In a preferred embodiment, the method for producing the fermented milk product described above comprises step a), in which the milk composition is seeded with Lactobacillus casei bacteria and fermented at a temperature of from 30 ° C until a pH of less than 5 is obtained.

In a preferred embodiment, the method for producing the fermented milk product described above comprises step a), wherein the milk composition is seeded with at least 1.10 ⁹ CFU / ml of Lactobacillus casei, more particularly at least 7.10 ⁸ CFU / ml of Lactobacillus casei.

In a preferred embodiment, as the aforementioned bacterium Lactobacillus casei, Lactobacillus casei is a subspecies of paracasei, more specifically a strain that is registered with the National Collection of Microorganism Cultures under the number 1-1518.

In a preferred embodiment of the invention, the method for producing the fermented milk product described above includes step a), wherein the milk composition is seeded with Lactobacillus bulgaricus and / or Streptococcus thermophilus.

In another embodiment, the method for producing the fermented milk product described above includes the addition of vitamins and / or minerals prior to step a) to the milk composition and / and after step a) to the fermented milk composition.

Further details of the advantages of the invention are shown in the following examples, but are not limited to.

EXAMPLES

Unless otherwise specified, the values shown are given as a percentage of the weight of the ingredients.

1) Fruit preparation

3 types of fruit preparations are made:

A) preparation of blackcurrant / strawberry

B) raspberry / pomegranate preparation

C) mango / pear preparation

Each of the preparations A, B and C is obtained in the same way. To illustrate, the drug C), described in detail below, contains:

Table 1 Ingredient Amount, % Size or degree of enrichment applesauce concentrate 44.3% 31.5 ° In * applesauce 12.0 12.6 ° W *

banana juice concentrate 4.8 70.3 ° In * banana puree 4.0 22.1 ° In * mango puree concentrate 2.7 28.0 ° In * peach juice concentrate 0.8 70.2 ° In * sugar 5.9 water 23.8 other ingredients (flavorings ...) 1.7

* solids content according to the Brix hydrometer, adjusted for acidity.

The above ingredients are mixed together. Such mixing can be performed in a different order, in various ways. ''

Physico-chemical characteristics of the drug C) are as follows:

table 2 Characteristics Target number Method pH 3.8 (+/- 2) Dohler Method: metrohm brix 28.2 (+/- 2) Dohler IFU8 Method titratable acidity 0.7 (+/- 2) Dohler IFU3 Method

2) Fermented milk containing Lactobacillus casei

Milk fermented with Lactobacillus casei, Streptococcus thermophilus and Lactobacillus bulgaricus was prepared. The strain of Lactobacillus casei used is I-1518 in the National Collection of Microorganism Cultures. In particular, Lactobacillus casei was seeded in the milk composition and fermented at a temperature of 35 ° C in order to obtain a pH of less than 3.7. This fermentation step is well known to those skilled in the art.

The preparation of a fermented milk composition is a standard step for other manufacturing steps.

3) Fermented milk product

The fermented milk product of the invention is made by mixing a fruit preparation with a fermented milk composition and vitamins D3 and B6.

a) list of ingredients,%

- cream (40% fat): 4.2%

skimmed (skim) milk: 47.7%

- water: 16.5%

- skimmed milk powder: 2.4%

- sugar 4.2%

- fruit preparation 25%

b) Nutrition value / 100 g

- energy: 82 kcal / 348 kJ

- proteins: 2.6 g

- fats: 1.7 g

- carbohydrates: 14.1 g

- vitamin D3: 1.5 mg

- vitamin B6: 0.3 mg

Claims (24)

1. Fermented dairy product containing: - fruit preparation in an amount of from 20 to 90% by weight of the product and - fermented milk composition in an amount of from 10 to 80% by weight of the product, containing Lactobacillus bulgaricus strain in an amount of at least 1.10 ⁷ CFU / ml, Streptococcus thermophilus strain in an amount of at least 1.10 ⁷ CFU / ml and Lactobacillus casei strain of subspecies paracasei CNCM I-1518 in an amount of from 1.10 ⁵ to 1.10 ⁹ CFU / ml. 2. The fermented milk product according to claim 1, characterized in that the fruit preparation is contained in an amount of from 25 to 70% by weight of the product, more precisely from 25 to 50%, more precisely 25-40% by weight of the product. 3. The fermented milk product according to claim 1, wherein the fruit for the fruit preparation is selected from the group consisting of mango, pear, apple, pomegranate, raspberry, strawberry, blackcurrant, lemon, orange, banana, plum, apricot, and combinations thereof. 4. The fermented milk product according to claim 1, wherein the concentration of the Lactobacillus casei strain is less than or equal to 1.10 ⁸ CFU / ml, preferably less than or equal to 5.10 ⁷ CFU / ml. 5. The fermented milk product according to claim 1, wherein the fermented milk composition further comprises at least one type of bacteria selected from the species Lactobacillus, Streptococcus, Lactococcus and Bifidobacterium. 6. The fermented dairy product according to claim 1, additionally containing at least one vitamin and / or mineral. 7. The fermented milk product according to claim 6, wherein said vitamins or minerals are selected from the group consisting of beta-carotene, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D3, calcium, magnesium, iron, iodine, copper, manganese, potassium, chromium, molybdenum, boron, betaine and glutamic acid. 8. The fermented dairy product according to claim 7, containing vitamin D3 and / or vitamin B6. 9. The fermented milk product of claim 8, characterized in that 100 grams of the product contains from 0.5 to 15 μg of vitamin D3, preferably from 1 to 10 μg, more preferably from 1.5 to 4 μg of vitamin D3. 10. The fermented milk product of claim 8, characterized in that 100 grams of the product contains from 0.1 to 2.5 mg of vitamin B6, preferably from 0.5 to 2 mg, more preferably from 0.3 to 1.5 mg of vitamin B6. 11. The fermented dairy product according to claim 1, containing: - from 25 to 70% relative to the weight of the product of the fruit preparation and - from 75 to 30% relative to the weight of the product of the fermented milk composition containing the strain of Lactobacillus casei subspecies paracasei CNCM I-1518, Lactobacillus bulgaricus and Streptococcus thermophilus, and - in which 100 g of the specified fermented milk product may contain from 1.5 to 4 μg of vitamin D3 and from 0.3 to 1.5 mg of vitamin B6. 12. A method of producing a fermented milk product in accordance with claims 1 to 11, comprising the step of mixing a fruit preparation with a fermented milk composition, wherein the aforementioned fermented milk composition contains a strain of Lactobacillus bulgaricus, a Streptococcus thermophilus strain and a Lactobacillus casei strain of the subspecies paracasei CNCM I -1518. 13. The method according to item 12, including: a) the step of fermenting the milk composition with Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus to obtain a fermented milk composition and b) the stage of mixing the fermented milk composition obtained in stage a) with a fruit preparation in an amount of from 20 to 90% by weight of the product. 14. The method according to item 13, in which at the stage a) Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus are populated in the milk composition and fermented at a temperature of at least 30 ° C to obtain a pH below 5. 15. The method according to 14, where at stage a) at least 1.10 ⁹ CFU / ml of Lactobacillus casei is populated into the milk composition, preferably at least 7.10 ⁸ CFU / ml of Lactobacillus casei. 16. The method according to item 12, in which vitamins and / or minerals are added before stage a) in the milk composition and / or after stage a) in the fermented milk composition. 17. The method according to clause 16, in which these vitamins are vitamin D3 and / or vitamin B6.