WO2013088083A1

WO2013088083A1 - Composition for preparing yogurt from milk, in particular 0% yogurt, and sachet containing such a composition

Info

Publication number: WO2013088083A1
Application number: PCT/FR2012/052928
Authority: WO
Inventors: Mariette SICARD; Laurent Blond
Original assignee: Seb S.A.
Priority date: 2011-12-15
Filing date: 2012-12-13
Publication date: 2013-06-20
Also published as: FR2984083A1; FR2984083B1; CN103997898A; EP2790519A1

Abstract

The invention relates to a composition for preparing yogurt from milk, especially from skimmed or semi-skimmed milk, and in particular from UHT milk, said composition comprising lactic ferments provided for obtaining yogurt. According to the invention, the composition comprises compounds derived from milk in powder form which are enriched with milk proteins. The invention also relates to a sachet for preparing yogurt from milk, especially from skimmed or semi-skimmed milk, and in particular from UHT milk, said sachet containing a composition of the abovementioned type.

Description

COMPOSITION FOR PRODUCING YOGURT FROM MILK, IN PARTICULAR YOGURT 0%, AND DOSAGE CONTAINING SUCH

The present invention relates to the technical field of producing yogurt.

The present invention relates more particularly, but not exclusively, to the production of yogurts in a domestic setting.

The documents FR2244397 and FR2829907 describe two usual types of domestic electric yoghurt makers.

The use of whole milk is recommended to obtain firm yogurts in domestic electric yoghurt makers. Freeze-dried milk powder can be used in addition to increase the firmness of yogurts. The use of semi-skimmed milk, or skimmed milk, also makes it possible to obtain yoghurt-type preparations, with a sufficient quantity of ferments in relation to the level required by legislation. These preparations have a satisfactory level of acidity and are preserved in the same way as yogurts obtained from whole milk. However, the use of semi-skimmed UHT milk, or skimmed UHT milk, makes it difficult to form dairy gel. The yogurt-type preparations obtained are not firm, the introduction of a spoon into the preparation does not allow to detach part of the preparation with a frank break.

An object of the present invention is to facilitate the production of yogurts very firm but low acid, especially in a domestic setting. Another object of the present invention is to facilitate the production of firm yogurt using non-whole milk, including semi-skimmed or skimmed milk, especially in a domestic setting.

Another object of the present invention is to facilitate the production of firm yogurts using UHT milk, especially in a domestic setting. Another object of the present invention is to facilitate the production of firm yogurts using goat's milk, especially in a domestic setting.

Another object of the present invention is to facilitate the production of yogurts of the type called "0% fat" which are quite firm, especially in a domestic setting.

These aims are achieved with a composition for the preparation of yoghurt from milk, in particular skimmed or semi-skimmed milk, and in particular UHT milk, comprising lactic ferments intended for obtaining yoghurt, because said composition contains compounds derived from milk powder enriched with milk proteins.

Studies of yoghurt formation processes have shown that the absence or lack of firmness of yoghurt can be attributed to the process of sterilizing UHT (ultra-high temperature) milk. The UHT sterilization process denatures milk proteins and causes them to lose their coagulating power. In addition, the positive correlation between acidity and firmness hinders the obtaining of firm but low acid yogurt from milk and / or milk powder and lactic ferments. The proposed composition enriched with milk proteins makes it possible to promote the obtaining of firm yogurts with a mild pH as well as interesting organoleptic qualities. In addition, the proteins bring a feeling of satiety. A yoghurt enriched with protein can help to strengthen the feeling of fullness. Older people tend to be less assimilated to protein than younger people, but generally appreciate the consumption of yogurts. A protein-enriched yogurt can help increase the amount of protein ingested. In addition, the higher proportion of milk proteins makes it possible to use a smaller amount of material compared with the use of ferments and milk powder, for an identical level of added proteins.

According to an advantageous characteristic, the milk proteins present comprise caseins. Caseins actively participate in dairy gel, the presence of caseins helps to promote the production of brittle yogurts.

Advantageously then, the proportion of caseins among the milk proteins present is between 75% and 85%. These proportions correspond to the usual proportions of cow's milk, whether whole, semi-skimmed or skimmed; it is pasteurized UHT, microfiltered or even fresh.

According to another advantageous characteristic, the milk proteins present comprise serum proteins. Serum proteins can indeed influence the water retention capacity and avoid syneresis of yogurt, or release of whey.

Advantageously then, at least a portion of the serum proteins are microparticulate.

Tests have indeed shown that the use of microparticulate serum proteins makes it possible to obtain a creamy mouthfeel of yogurts that is particularly interesting.

According to yet another advantageous characteristic, said composition has a carbohydrate content lower than the milk protein content.

Milk, whether skim, half skim, or whole, has a higher carbohydrate content than protein. The use of compounds derived from powdered milk having an enriched proportion of milk proteins makes it possible to reduce the amount of carbohydrates present, with equal amounts of proteins, and thus to reduce the intake of fast sugars.

According to a particularly advantageous characteristic making it possible to obtain yoghurt called "at 0% fat", said composition has a lipid content of less than 5%, and preferably less than 2%. According to the regulations, yogurts called "0% fat" must contain less than 0.5 g of fat per 100 g. Yogurts called "0% fat" can reduce energy intake. A yogurt called "0% fat" represents an energy intake of 42 kcal / 100 g, while a yogurt with whole milk represents an energy input of 70 kcal / 100 g. For 1 liter of milk, a quantity of about 12 g of composition gives satisfactory results. Using skimmed milk, the composition allows for yogurts having less than 0.5 g fat per 100 g, which furthermore can be firm with a mild pH. According to another particularly advantageous characteristic making it possible to limit the acidity of the yogurts obtained, at least part of the lactic ferments has an acidification kinetics that does not create postacidification.

This arrangement contributes to obtaining low acid yogurt, without requiring a very precise control of the fermentation time.

According to a preferred characteristic, the milk protein derivative compounds enriched in milk proteins constitute at least 80% of the composition, and preferably at least 90% of the composition.

Different types of gelling agents such as pork gelatin, modified starch, carrageenan, guar gum, xanthan can indeed be used to obtain firm yogurt from skimmed or semi-skimmed milk, however their use is not essential in the composition proposed, because of the use of compounds derived from milk powder enriched with milk proteins. These goals are also achieved with a pod for the production of yogurt from milk, especially skimmed or semi-skimmed milk, and in particular UHT milk, because said pod contains a composition in accordance with at least one of aforementioned features. Such a pod facilitates the use by the general public of the proposed composition. Indeed, milk proteins are not accessible to the general public; the ferments marketed in pods are already pre-dosed for 1 liter of milk; the necessary quantities, less than one gram, make it difficult to weigh by the usual household scales for other quantities of milk.

Advantageously then, said pod contains a quantity of composition intended for the production of yogurt from a quantity of milk equal to 0.75 liter, 1 liter, or 1.5 liter.

Advantageously, said pod contains a quantity of lactic ferments of between 0.25 and 2 g per liter of milk used with the composition of said pod, and preferably between 0.5 and 1 g per liter of milk.

Advantageously, said pod contains a quantity of compounds derived from milk powder enriched with milk proteins of between 3 and 15 g per liter of milk used with the composition of said pod, and preferably between 3 and 10 g per liter of milk. milk.

According to an advantageous embodiment, the composition is contained in a multilayer bag of aluminized plastic material.

According to a preferred embodiment, the multilayer bag comprises successively from the inside to the outside: a PE layer, an aluminum layer, and a PET layer.

The invention will be better understood by studying the following exemplary embodiments.

The milk used to make yogurt is most often cow's milk. Cow's milk is available as whole milk, semi-skimmed milk and skim milk. On average, cow's milk contains 31.5 g of protein per liter and 48 g of lactose per liter, as well as 31 g of lipid per liter for whole milk or 15.5 g of fat per liter for semi-skimmed milk. . Lactose is a carbohydrate. Cow's milk has a carbohydrate content higher than milk protein levels, whether skim, half skim, or whole. The use of dehydrated milk powder does not modify this ratio of carbohydrates / proteins.

The composition for the preparation of yoghurt proposed is suitable for the use of whole milk, including UHT whole milk, microfiltered whole milk, or pasteurized whole milk. The composition for the preparation of yoghurt proposed is also suitable for the use of skimmed or semi-skimmed milk, usually not recommended for making yogurts at home. Skimmed milk is usually available only in the form of UHT milk. The composition for the preparation of yoghurt from milk, especially skimmed or semi-skimmed milk, and in particular UHT milk, proposed includes lactic ferments provided for obtaining yoghurt. These lactic ferments include the usual strains Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus. These lactic ferments are in the form of flakes and can easily be packaged in pods.

Preferably, at least a portion of the lactic ferments have an acidification kinetics that do not create post-acidification. Lactic ferments having a pH greater than 4.3 make it possible in particular to promote the production of low-acid yogurts. Such lactic ferments are for example proposed by Danisco under the references YO MIX 495 and YO MIX 873. The dosages for the abovementioned enzymes may be less than 1 g per liter of milk, for example 0.77 g per liter of milk. for the reference YO MIX 495 and 0.61 g per liter of milk for the reference YO MIX 873. More particularly according to the invention, said composition comprises compounds derived from milk powder enriched with milk proteins. The terms "milk powder" and "milk proteins" include animal milk such as cow's milk.

Milk proteins mainly include two types of proteins: caseins and serum proteins. The milk proteins present in the composition include serum proteins and / or caseins.

The caseins will coagulate during acidification and therefore constitute the gel. The firmness of a yoghurt is related to the casein levels and the final pH. Coagulation starts at pH 4.6. This value is higher than the desired pH of 4.3 for a yogurt that is not too acidic. The presence of caseins makes it possible to improve the firmness of the yogurts obtained and further contributes to favoring the obtaining of not too acidic yogurts.

Non-microparticulate serum proteins do not normally provide texture, but may influence the water retention capacity and prevent syneresis of yoghurt, or whey rejection. Non-microparticulate serum proteins also contribute to brittle products.

Microparticulate serum proteins, on the other hand, make it possible to add more texture to yogurts, especially roundness in the mouth. The sensation in the mouth is that of a yogurt more unctuous. The microparticulation treatment makes it possible to regain lubricity, even on a yogurt called "at 0% fat". In fact, this microparticulation treatment increases the size of the serum proteins, which therefore approximates in diameter to that of the fat globules of the milk fat. The use of powdered milk-derived compounds enriched with milk proteins improves the texture of yoghurt by limiting lactose intake. The use of whole milk is usually recommended to obtain firm yogurt. The addition of dehydrated milk powder increases the protein content in yoghurt. However, the addition of dehydrated milk powder also contributes to increase the lactose level, which can be inconvenient for people who are lactose intolerant. On the contrary, the composition according to the invention may have a carbohydrate content lower than the milk protein content.

In addition, the composition according to the invention makes it possible to use skimmed milk and may have a lipid content of less than 5%, and preferably less than 2%, to obtain a yogurt called "0% fat".

A first example of compounds derived from milk powder enriched with milk proteins is known under the reference 600A from the company IDI. These compounds include caseins as well as serum microparticulate serum proteins. With 10.3 g per liter of milk, the firmness of the yoghurt obtained is average (63) with the abovementioned enzyme dosages.

A second example of compounds derived from milk powder enriched with milk proteins is known under the reference E55 from the company IDI. These compounds include caseins as well as microparticulate and non-microparticulate serum proteins, with about 55% protein, 1% lipid, 33% carbohydrate. With 10.8 g per liter of milk, the firmness of the yogurts obtained is high (78) with the abovementioned ferments, the yogurts obtained are rather brittle and have a typical fresh taste. The presence of microparticulate serum proteins gives a sensation of creaminess in the mouth. The presence of non-microparticulated serum proteins limits syneresis of yoghurt, or rejection of whey.

A third example of compounds derived from milk powder enriched with milk proteins is known under the reference B50 from the company IDI. These compounds include microparticulate serum proteins. With 12 g per liter of milk, the firmness of yoghurt obtained is low (48) with the abovementioned ferments, because of the absence of casein. The unique presence of serum proteins brings the taste and smell of whey.

A fourth example of compounds derived from milk powder enriched with milk proteins is known under the reference 602 from the company IDI. These compounds include caseins as well as serum proteins. These compounds are an ultrafiltration retentate comprising 61% proteins including 80% caseins, 1% lipids and 26% carbohydrates. With 10.3 g per liter of milk, the firmness of the yoghurt obtained is average (65) with the abovementioned enzyme dosages. The yogurts obtained are among the most brittle. In the first, second and fourth exemplary embodiments, the casein / serum protein ratio is identical to that of cow's milk. Thus the proportion of caseins among the milk proteins present is between 75% and 85%. In the first, second and third exemplary embodiments, at least a portion of the serum proteins are microparticulate.

The use of powdered milk-derived compounds enriched with milk proteins reduces the energy intake (in kJ) by approximately 14% compared with the use of skimmed milk powder. Lactic ferments and milk protein-derived milk protein compounds were prepared in a room with a reduced relative humidity (25% RH). They were packaged in a single dose in airtight and watertight containers, or pods.

In the compositions according to the invention, the amount of ferments and milk protein powder can be adapted to obtain the desired texture. An excessive amount of milk protein powder gives a texture in the mouth that is too thick or even floury; a too small amount of milk protein powder gives a too liquid texture.

The amount of lactic ferments is advantageously between 0.25 and 2 g per liter of milk used with the composition of said pod, and preferably between 0.5 and 1 g per liter of milk. The amount of compounds derived from milk powder enriched with milk proteins is advantageously between 3 and 15 g per liter of milk used with the composition of said pod, and preferably between 3 and 10 g per liter of milk. A quantity of the order of 7 g per liter of milk gives satisfactory results.

In the compositions according to the invention, the addition of gelling agents is not essential to obtain the desired texture. Compositions according to the invention in which the compounds derived from powdered milk enriched with milk proteins constitute at least 80% of the composition, and preferably at least 90% of the composition can thus be obtained, the lactic ferments can constitute the rest of the composition.

The compositions according to the invention are advantageously in the form of a powder, which makes it possible to benefit from long storage periods. An optimal use-by date (EOI) of at least one year can be obtained in particular.

The compositions according to the invention may be packaged in pods, preferably intended for a single use.

A pod for making yogurt from milk, especially skimmed or semi-skimmed milk, and in particular UHT milk, contains a composition comprising lactic ferments provided for obtaining yoghurt and compounds derived from milk powder enriched with milk protein.

The contents of a pod is advantageously adapted to the volumes of the usual packaging of the milk and / or volumes of milk used for making yoghurt in a domestic yogurt maker.

According to an advantageous embodiment, the pod contains a quantity of composition intended for producing yogurt from a quantity of milk equal to 0.75 liter, 1 liter or 1.5 liter.

For a pod, the amount of ferments and milk protein powder has been specifically adapted to achieve the desired texture. A pod adapted for family use with a domestic yogurt maker using between 0.75 and 1.5 liters of milk advantageously contains a quantity of lactic ferments less than or equal to 3 g, and preferably less than or equal to 1.5 g, and that a quantity of milk-derived compounds derived from milk protein enriched less than or equal to 22.5 g, and preferably less than or equal to 15 g.

According to a preferred embodiment, the composition is contained in a multilayer bag of aluminized plastic, forming a pod. The multilayer bag comprises successively from the inside to the outside: a PE layer, an aluminum layer, and a PET layer.

The composition for the preparation of yogurt from milk, especially skimmed or semi-skimmed milk, and in particular UHT milk, packaged in pod is used in the following manner.

The user mixes the quantity of milk adapted to the pod used with the contents of the pod. The user can use the desired milk, including UHT or microfiltered milk, whole, semi-skimmed or skimmed. The user conditions the mixture in jars of yoghurt intended to be used with a domestic yogurt maker or any other apparatus or utensil adapted to the preparation of yogurt, place the pots in said apparatus or utensil and ferment the preparation according to the appropriate duration. The composition according to the invention is thus a composition for the preparation of yogurt by fermentation from milk, and the pod containing the composition according to the invention is thus a pod for the production of yogurt by fermentation from milk. Fermented products are then preferably chilled at least 4 hours before tasting.

The composition according to the invention comprising a low level of fat makes it possible in particular to make yogurts called "0% fat" in a domestic setting using skimmed milk, with a better organoleptic result than using powder skim milk, while using a much smaller amount (10 g of composition against 20 g of skimmed milk powder).

The composition according to the invention also makes it possible to make firm yogurts using non-whole milk, with an organoleptically soft pH.

The composition according to the invention is well adapted to the use of UHT milk, in which the pasteurization treatment has an effect on the quality of the native proteins of the milk, but also to the use of fresh pasteurized or microfiltered milk. The composition according to the invention is not limited to the use of cow's milk. The use of goat's milk, which has a little less protein, is also possible. The use of other types of milk is also possible, however a milk such as sheep's milk is very fat and is not available in the form of skimmed milk.

The composition according to the invention is not limited to the use of animal milk. The use of plant milks curdling in acidic medium can also be considered, even if the yoghurt obtained is not firm.

Alternatively, the composition according to the invention can be packaged in other types of packaging impermeable to air and water, and preferably opaque.

The present invention is in no way limited to the described exemplary embodiments and their variants, but encompasses many modifications within the scope of the claims.

Claims

1. Composition for the preparation of yogurt from milk, in particular skimmed or semi-skimmed milk, and in particular UHT milk, comprising lactic ferments intended for obtaining yogurt, characterized in that it comprises compounds derived from powdered milk enriched with milk proteins.

2. Composition according to claim 1, characterized in that the milk proteins present comprise caseins.

3. Composition according to claim 2, characterized in that the proportion of caseins among the milk proteins present is between 75% and 85%.

4. Composition according to one of claims 1 to 3, characterized in that the milk proteins present comprise serum proteins.

5. Composition according to claim 4, characterized in that at least part of the serum proteins are microparticulated.

6. Composition according to one of claims 1 to 5, characterized in that it has a carbohydrate level lower than the milk protein level.

7. Composition according to one of claims 1 to 6, characterized in that it has a lipid level of less than 5%, and preferably less than 2%.

8. Composition according to one of claims 1 to 7, characterized in that at least part of the lactic ferments exhibits acidification kinetics which do not create post-acidification.

9. Composition according to one of claims 1 to 8, characterized in that the compounds derived from milk powder enriched with milk proteins constitute at least 80% of the composition, and preferably at least 90% of the composition.

10. Pod for making yogurt from milk, in particular skimmed or semi-skimmed milk, and in particular UHT milk, characterized in that it contains a composition according to one of claims 1 to

9.

1 1 . Pod for making yogurt from milk according to claim 10, characterized in that it contains a quantity of composition intended for making yogurt from a quantity of milk equal to 0.75 liter, 1 liter or 1.5 liters.

12. Pod for making yogurt from milk according to one of claims 10 or 1 1, characterized in that it contains a quantity of lactic ferments of between 0.25 and 2 g per liter of milk used with the composition of said pod, and preferably between 0.5 and 1 g per liter of milk.

13. Pod for making yogurt from milk according to one of claims 10 to 12, characterized in that it contains a quantity of compounds derived from powdered milk enriched with milk proteins of between 3 and 15 g per liter of milk used with the composition of said pod, and preferably between 3 and 10 g per liter of milk.

14. Pod for making yogurt from milk according to one of claims 10 to 13, characterized in that the composition is contained in a multi-layer bag of aluminized plastic material.

15. Pod for making yogurt from milk according to claim 14, characterized in that the multilayer bag comprises successively from the inside to the outside: a PE layer, an aluminum layer, and a PET layer .