• 专利附录
  • 专利说明
  • 权利要求
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    • 专利摘要:
    PROCESS FOR PREPARING FILTERED FERMENTED MILK PRODUCTS The present invention relates to a process for the manufacture of a filtered fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a standardization stage.
    公开号:BR112015017806B1
    申请号:R112015017806-5
    申请日:2013-01-25
    公开日:2020-12-29
    发明作者:Françoise Warin；Paola Flabbi；François Corret；Almudena Bilbao；Denis Paquet；Pascal Crepel；Laurent Marchal
    申请人:Danone S.A.；Compagnie Gervais Danone；
    IPC主号:
    专利说明:

    [0001] The present invention relates to the concentrated / filtered fermented dairy product field and its preparation process. The invention also relates to a process for the preparation of filtered fermented dairy products with improved texture.
    [0002] Filtered fermented dairy products are well known, particularly in Europe under the name of Greek type yogurt or "dense" yogurt. In general, these products have a high fat content (about 10g / 100g) and are placed in the category of desire products with a creamy flavor. It is a widespread goal in the human diet to consume less fat; and the high relative fat content of a typical Greek-type yogurt is not useful in achieving this goal. Countless attempts have been made to make a low-fat Greek-type yogurt, but the resulting products on the market are not satisfactory in terms of taste, appearance and texture. Different methods can be used to manufacture filtered fermented dairy products. The different methods available for the manufacture of yogurt filtered in large volume are the following: cloth bag or the "berge" system, mechanical separators and ultrafiltration. Generally, Greek-type yogurts are made solely from pasteurized milk and cultures of lactic acid bacteria. Milk can be concentrated by ultrafiltration to remove a portion of the water before adding lactic acid bacteria. After fermentation, the product can be centrifuged or filtered through a membrane to remove serum. It is known from the literature that yogurt can be subjected to an ultrafiltration process to increase solids as desired in certain types of yogurt, such as Greek type yogurt. This technology was borrowed from cheese technology. For example, WO9827825 describes a method for preparing fresh cheese with a creamy texture and more than 13% dry matter, which consists of: fermenting milk with at least one strain of thermophilic lactic bacteria, until a pH below 4 , 9 is achieved to obtain a curd, and the removal of the resulting whey by continuous centrifugation.
    [0003] However, surprisingly, with the complete combined process developed and described in the present invention, the parameters of which have been clearly defined, the filtered fermented dairy products obtained have an improved texture and excellent organoleptic properties.
    [0004] Nowadays, there is a need for a filtered fermented dairy product combining a low fat content, a high protein content, a mild acid flavor, a good texture and a good stability over time. In other words, the fermented dairy products filtered according to the invention are complex, because they need to have in combination: a low fat content, a high protein content, a higher viscosity than standard yogurts, a weak post-acidification at the end of the shelf life, a good lactic acid bacteria count until the end of the shelf life and excellent organoleptic properties. Excellent organoleptic properties consist of a creamy taste, with little acid and astringent taste (the acidity in the mouth is considerably reduced), even with a low fat content and a good texture in the spoon and in the mouth.
    [0005] The present invention provides a process for the manufacture of a filtered fermented dairy product, comprising at least the following steps: (a) a heat treatment step at a temperature of 75 to 95 ° C for 2 to 15 minutes, followed by or preceded by a homogenization step at high pressure at a pressure of 20 bar to 300 bar, in particular 50 bar to 250 bar, of a dairy material, (b) a fermentation step of the product obtained in (a) to a temperature from 30 to 44 ° C, preferably from 36 to 42 ° C, (c) a step of separating the product obtained in (b) wherein said step of separation is carried out by a separator at a temperature of 30 to 45 ° C, to obtain a filtered fermented dairy product, where the total protein content is between 6 and 14 g / 100 g of product, in particular between 8 to 11 g / 100 g of product, (d) a standardization step of the product obtained in (c) performed by a rotor stator mixer, especially at a temperature of from 30 ° C to 45 ° C.
    [0006] In a preferred embodiment, the dairy material has a fat content of 0 to 2%, in particular between 0.05 and 1%, more particularly between 0.1 and 0.3% by weight and a protein content from 3 to 4.6%, in particular from 3.1 to 4%, more than 3.2 to 3.6% by weight.
    [0007] In the context of the invention, the term "dairy material" refers to milk, derived from milk or mixtures thereof. Milk is selected from raw milk, skimmed milk, semi-skimmed milk, fat-enriched milk, and mixtures thereof. The milk derivative is selected from powdered milk, skimmed-milk powder, milk proteins, milk protein concentrate, concentrated milk, cream and their mixtures. The dairy material to be used in the method of the present invention can be derived from any milk, such as cow's milk, sheep's milk, goat's milk. In a preferred embodiment of the process of the invention, the dairy material comes from cow's milk.
    [0008] In a particular mode, homogenization at high pressure precedes the heat treatment stage.
    [0009] The homogenization step at high pressure is typically performed in an appropriate equipment that can be selected by the technician in the subject. Preferably, the high pressure homogenization step is performed by compressing a stream of material in a chamber at high pressure, then instantly decreasing the pressure by releasing the stream of material that passes through a small space between a cylinder and a valve. This applies a high shear to the material. This process is continuous and applied by a wide variety of equipment called high pressure homogenizers. The homogenization step, according to the invention, seems to make it possible to improve the separation step. It has been observed in the invention that the protein concentration (the protein enrichment rate) at which the separation step (c) is improved when the homogenization step is carried out, according to the invention.
    [0010] In a particular embodiment, the fermentation step is carried out with yogurt bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Optionally, the fermentation step also includes the addition of other lactic acid bacteria such as Bifidobacterium and / or Lactobacillus acidophilus and / or Lactobacillus casei and / or Lactobacillus rhamnosus and / or Lactobacillus reuteri and / or Lactobacillus johnsonii and / or Lactobacillus plantarum and / or Lactobacillus helveticus and / or Lactobacillus fermentum and / or Lactobaciluus amylovorus and / or Lactoccocus lactis and / or Leuconostoc mesenteroides.After inoculation of the dairy material, fermentation is carried out under the usual conditions suitable for the growth of the inoculated bacteria. Fermentation is stopped when the fermentation medium reaches the desired target pH, in particular from 4 to 4.8, preferably 4.6. It is well known in the literature that the initial cultures are primarily responsible for the production of flavor compounds that contribute to the aroma of yogurt. There is a general consensus that the aroma of yogurt flavor is basically due to the production of acetaldehyde and other unidentifiable compounds. Some other strains such as those mentioned above can improve the organoleptic properties of yogurt. In particular, Lactococcus lactis subsp. lactis produces diacetyl known to bring a creamy flavor to the product. It was surprisingly found that the process according to the present invention makes it possible to produce a filtered fermented dairy product having a better taste (low acidity sensations, high creamy sensation ...) without the use of other lactic acid bacteria such as Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus or mesophilic lactic acid bacteria like Lactoccocus lactis known to improve the taste of the product.
    The separation step according to the invention describes a step of concentrating the product solids, in particular proteins to a desired amount of solids or protein (% by weight). The term "separator" means a device selected from the group of equipment that employ the following operation: reverse osmosis, ultrafiltration, centrifugal separation, and any device that allows the removal of a part of the water or whey from the reverse product.
    [0012] In the context of the present invention, the "total protein content" means the total amount of milk proteins contained in the product. In particular, the separation step is carried out to obtain a total amount of protein at the end of this step between 6 and 14 g / 100 g of product, in particular between 8 and 11 g / 100 g of product. It has been observed by the inventors that the process according to the invention makes it possible to produce a filtered fermented dairy product with a good viscosity and texture related to the presence of an amount of protein in the above mentioned range.
    [0013] In a preferred embodiment, the separation step is performed up to a protein enrichment rate of 2 to 3 times the amount of protein in the dairy material. In the context of the present invention, the "protein enrichment rate" means that the amount of protein in the initial dairy material is increased by 2 to 3 times. The person skilled in the art can perfectly determine the amount of protein in the dairy material used and the amount of protein in the product obtained in (c).
    [0014] In the present invention, the standardization step is performed by a rotor stator mixer. An example description of this equipment is made in patent application WO2007 / 095969. In the context of the invention, "rotor stator mixer" means equipment in which the product passes through toothed rings, part of the rings being static, the remainder being rotated at an established speed. This system of partially static or rotating toothed rings applies a defined shear to the product. Preferably, the rotor stator mixer comprises a ring-shaped rotor and a ring-shaped stator, each rotor and stator ring being provided with radial grooves having a given width, comprising adjusting the rotational speed of the rotor to adjust the peripheral speed. The rotor can be operated so that the peripheral speed is between 2 m / s and 13 m / s, in particular between 3 m / s and 5 m / s and, more particularly, between 3.6 m / s and 4 m / s.
    [0015] In a preferred embodiment, the process according to the invention comprises a heat treatment of the product obtained in (b) at a temperature of from 50 to 65 ° C for a time of 1 to 10 min, in particular at a temperature of 58 ° C for 2.5 min.
    [0016] In a more preferable embodiment, the process according to the invention comprises, after the uniformization step (d), a cooling step of the product obtained in step (d) to a temperature between 15 to 20 ° C.
    [0017] In a particular embodiment, the process according to the invention comprises, after the standardization step (d) and, optionally, after the cooling step, a step of adding a cream material and / or a preparation of fruit.
    [0018] In the context of the invention, the "cream material" is selected from the group of: cream, mixture of milk and cream. In the context of the invention, the "fruit preparation" is selected from the group: pieces of fruit in a matrix, fruit puree in a matrix, fruit puree, concentrated fruit puree, fruit compote, fruit juice, dried fruit . The fruits are selected from the group consisting of strawberry, blackberry, apricot, peach, raspberry, blueberry, pineapple, mango, banana, papaya, passion fruit, plum, pomelo, orange, kiwi, lemon, cherry, pear and apple.
    [0019] In a particular embodiment, the cream material has a fat content of 20 to 50% by weight, in particular 23 to 40% by weight.
    [0020] In a preferred embodiment, the cream material is prepared by at least the following steps: - Preheating to a temperature of 75 to 95 ° C, preferably from 75 ° C to 90 ° C, - Homogenization of the material preheated obtained, in a single step at a pressure of 150 bar, - Heat treatment between 75 and 142 ° C for 10 seconds to 6 minutes, - Cooling between 4 and 10 ° C.
    [0021] In the context of the present invention, the cream material is stored at 4 to 10 ° C for 1 to 48 hours.
    [0022] In a more preferable embodiment, the process according to the invention comprises at least the following steps: - a heat pretreatment step at a temperature of 75 to 95 ° C from a dairy material, - a homogenization step at a pressure of 20 bar to 300 bar, in particular from 25 bar to 300 bar, in particular from 50 bar to 250 bar, said dairy material, - a heat treatment step at a temperature of 90 to 95 ° C for 2 at 7 minutes, - a fermentation step with at least Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, at a temperature of 30 to 44 ° C, preferably from 35 to 44 ° C, preferably from 36 to 42 ° C, for 4 to 7 hours, - a heat treatment step at a temperature between 50 and 65 ° C for 1 to 10 min, in particular at a temperature of 58 ° C for 2.5 min, - a separation step in which said separation step is carried out by a separator at a temperature of 30 to 45 ° C , to obtain a filtered fermented dairy product, in which the total protein content is between 6 and 14 g / 100 g of product, in particular between 8 and 11 g / 100 g of product, - a standardization step carried out with a rotor stator mixer, in particular at a temperature between 30 ° C and 45 ° C, - a cooling step at a temperature between 15 to 20 ° C.
    [0023] A filtered fermented dairy product is collected at the end of the aforementioned process.
    [0024] In an additional embodiment, the process according to the invention is characterized by a step of adding a cream material and / or a fruit preparation. In this context, the filtered fermented dairy product obtained has a fat content between 0.5 and 5% by weight, in particular from 2 to 2.9% by weight.
    [0025] The present invention also relates to a filtered fermented dairy product that can be obtained by the process according to the invention, which comprises, by weight of the final product: - from 0 to 5% fat, especially between 2 and 3.5% fat, more particularly 2.9% fat, and - from 6 to 12% protein, in particular from 7 to 10% protein, more particularly, 9% protein, in which said dairy product filtered fermented: - has 1 x 10 5a 3x 106 CFU / ml of Lactobacillus delbrueckii subsp. bulgaricus and 1 x 10 8a 3 x 10 9 CFU / ml of Streptococcus thermophilus throughout the expiration date, in particular for 28 days; - has a pH of 3.9 to 4.4, in particular from 3.95 to 4.3, more particularly from 4 to 4.2; - has a viscosity from 2000 to 7000 mPa.s-1, in particular from 2200 to 6500 mPa.s-1, more particularly from 2500 to 6000 mPa.s-1, measured with a Rheomat RM 200 at a temperature of 10 ° C and a shear of 64 s-1 ..
    [0026] It has been observed by the inventors that the filtered dairy product already disclosed or available so far has a very high acidity to be suitable for the taste of Western consumers, in particular European consumers. Therefore, the inventors sought to develop formulas with an adequate viscosity and a less acidic and more pleasant taste for the consumer. In this context, they found that the taste of acidity can be attenuated under certain specific conditions of formulations and processes. The fermented dairy product filtered according to the invention has a low fat content, a high protein content, a higher viscosity than standard yogurts, a weak post-acidification at the end of the shelf life, a good amount of bacteria lactic acid until the expiration date and excellent organoleptic properties. Excellent organoleptic properties consist of a creamy, low acid and low astringent flavor (the acidity in the mouth is considerably reduced), even with a low fat content and a good texture in the spoon and in the mouth.
    [0027] In a preferred embodiment, the filtered fermented dairy product according to the invention comprises a white mass content of 75 to 99.99% by weight. "White mass" means milk material.
    [0028] In a more preferable embodiment, the filtered fermented dairy product according to the invention comprises a culture content of acidic bacteria between 0.001 to 0.5% by weight.
    [0029] In a particular embodiment, the fermented dairy product filtered according to the invention comprises a fruit preparation, in which the fruits are selected from the group of cherry, strawberry, peach, blueberry, pineapple, raspberry, apricot, coconut , passion fruit, apple or a mixture.
    The filtered fermented dairy product according to the invention can have from 0 to 25% by weight of fruit preparation.
    [0031] In a more particular embodiment, the filtered fermented dairy product according to the invention comprises a cream material with a fat content of 20 to 50% by weight, in particular 23 to 40% by weight.
    [0032] In an even more particular embodiment, the fermented dairy product filtered according to the invention has fat globules with an average diameter in the range of 0.05 to 10 μm, in particular from 1 μm to 2.5 μm.
    [0033] Preferably, the filtered fermented dairy product further comprises at least one additive chosen from sweeteners, flavorings, flavor enhancers, sugar, preservatives and combinations thereof.
    [0034] More preferably, the filtered fermented dairy product is packaged in models of size from 100 to 500 g. FIGURES
    [0035] This invention is illustrated by the following figures:
    [0036] Figure 1: Figure 1 represents the viscosity kinetics of products A, B, C, D and E. The ordinate corresponds to viscosity (mPa.s-1) and the abscissa corresponds to time (in days).
    [0037] Figure 2: Figure 2 represents the pH kinetics of products A, B, C, D and E. The ordinate corresponds to pH and the abscissa corresponds to time (in days).
    [0038] Figure 3: Figure 3 represents the bacteria count in a filtered fermented dairy product, inoculated with Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB). The ordinate corresponds to the count (UFC / ml) and the abscissa corresponds to time (in days). The black histogram is the count of Streptococcus thermophilus. The gray histogram is the count of Lactobacillus delbrueckii subsp. bulgaricus. The dark gray histogram is the total bacterial count.
    [0039] Figure 4: Figure 4 represents the sensory profile of a filtered fermented dairy product according to the invention (fat content of 3.5%) and several commercial filtered fermented dairy products (fat content of 5%). The black line corresponds to the sensory profile of the product according to the invention. The gray area corresponds to the sensory space of several commercial filtered fermented dairy products.
    [0040] Various embodiments of the present invention are illustrated in the following examples, which are intended to illustrate, without in any way limiting the object and scope of the invention. EXAMPLES
    [0041] Filtered fermented dairy products were prepared according to the process of the invention.
    [0042] The products had the following characteristics. 1) Viscosity and pH of filtered fermented dairy products prepared according to the invention


    [0043] Viscosity was measured with a Rheomat RM 200 at a shear rate of 64s-1 and at 10 ° C.
    [0044] The pH was measured at 10 ° C with a classic laboratory equipment.
    [0045] Dornic acidity was measured at 10 ° C with the addition of 0.1N NaOH to pH 8.35.
    [0046] The results are illustrated by figures 1 and 2. 2) Bacteria count (CFU / ml)
    [0047] The bacteria count was made in a filtered fermented dairy product prepared with a heat treatment step (at a temperature of 58 ° C for 2.5 minutes) after the fermentation step.
    [0048] The results are shown in figure 3. 3) Sensory profile
    [0049] The filtered fermented dairy product of the invention (X) and the filtered commercial fermented dairy products (Y) were analyzed. -Product (X): 3.5% fat content -Product (Y): 5% fat content
    [0050] Criteria for analysis: appearance, texture, taste, milk aroma. For each criterion, the characteristics are quantified (for example: uniformity, sticky, acidic taste, sensation of cream ...)
    [0051] The results are shown in figure 4.
    权利要求:
    Claims (14)
    [0001]
    1. Process for the manufacture of a filtered fermented dairy product characterized by the fact that it comprises at least the following steps: (a) a heat treatment step at a temperature of 75 to 95 ° C for 2 to 15 minutes, followed or preceded by a high pressure homogenization step at a pressure of 20 bar to 300 bar, in particular 50 bar to 250 bar, of a dairy material having a fat content between 0 to 2% by weight, (b) a step of fermentation of the product obtained in (a) at a temperature of 30 to 44 ° C, preferably from 36 to 42 ° C, (c) a separation step of the product obtained in (b) in which said separation step is carried out by a separator at a temperature of 30 to 45 ° C, to obtain a filtered fermented dairy product, where the total protein content is between 6 and 14 g / 100 g of product, in particular between 8 to 11 g / 100 g of product, (d) a product standardization step obtained in (c) carried out by a rotor stator mixer, in particular at a time temperature between 30 ° C and 45 ° C.
    [0002]
    2. Process according to claim 1, characterized by the fact that the dairy material has a fat content of 0.05 to 1%, in particular between 0.1 to 0.3% by weight.
    [0003]
    3. Process according to claim 1 or 2, characterized by the fact that the dairy material has a protein content of 3 to 4.6%, in particular 3.1 to 4%, more than 3.2 to 3.6% by weight.
    [0004]
    Process according to any one of claims 1 to 3, characterized in that it comprises a heat treatment of the product obtained in (b) at a temperature between 50 and 65 ° C for a time of 1 to 10 min, in particular at a temperature of 58 ° C for 2.5 min.
    [0005]
    Process according to any one of claims 1 to 4, characterized by the fact that it comprises, after the uniformization step (d), a cooling step of the product obtained in step (d) to a temperature between 15 and 20 ° C.
    [0006]
    Process according to any one of claims 1 to 5, characterized by the fact that it comprises, after the uniformization step (d) and, optionally, after the cooling step, a step of adding a cream material and / or a fruit preparation.
    [0007]
    Process according to any one of claims 1 to 6, characterized in that the cream material has a fat content of 20 to 50% by weight, in particular 23 to 40% by weight.
    [0008]
    Process according to any one of claims 1 to 7, characterized in that the cream material is prepared at least by the following steps: - preheating to a temperature of 75 to 95 ° C; - homogenization of the preheated material obtained, in a single step at a pressure of 150 bar; - heat treatment between 75 and 142 ° C for a time between 10 seconds and 6 minutes; - cooling between 4 and 10 ° C.
    [0009]
    Process according to any one of claims 1 to 8, characterized in that it comprises at least the following steps: - a heat pretreatment step at a temperature of 75 to 95 ° C from a dairy material, - a homogenization step at a pressure of 25 bar to 300 bar, in particular from 50 bar to 250 bar, of said milk material, - a heat treatment step at a temperature of 90 to 95 ° C for 2 to 7 minutes, - a fermentation step with at least Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, at a temperature of 35 to 44 ° C, preferably from 36 to 42 ° C, for 4 to 7 hours, - a heat treatment step at a temperature between 50 and 65 ° C for 1 to 10 min, in particular at a temperature of 58 ° C for 2.5 min, - a separation step in which said separation step is carried out by a separator at a temperature of 30 to 45 ° C, to obtain a filtered fermented dairy product , where the total protein content is between 6 and 14 g / 100 g of product, in particular between 8 and 11 g / 100 g of product, - a standardization step carried out with a rotor stator mixer, in particular at a temperature between 30 ° C and 45 ° C, - a cooling step to a temperature between 15 to 20 ° C.
    [0010]
    10. Filtered fermented dairy product capable of being obtained by the process as defined in any one of claims 1 to 9, characterized by the fact that it comprises, by weight of the final product: - from 0 to 5% fat, in particular between 2 and 3 , 5% fat, more particularly 2.9% fat, and - from 6 to 12% protein, in particular from 7 to 10% protein, more particularly, 9% protein, in which said fermented dairy product filtered: - has 1 x 105 to 3 x 106 CFU / ml of Lactobacillus delbrueckii subsp. bulgaricus and 1 x 108 to 3 x 109 CFU / ml of Streptococcus thermophilus during the entire storage period, in particular for 28 days; - has a pH of 3.9 to 4.4, in particular of 3.95 to 4.3, more particularly between 4 to 4.2; - has a viscosity of 2000 to 7000 mPa.s-1, in particular 2200 to 6500 mPa.s-1, more particularly 2500 to 6000 mPa.s-1, measured with a rheometer at a temperature of 10 ° C and a shear of 64 s -1.
    [0011]
    11. Filtered fermented dairy product according to claim 10, characterized by the fact that it has a white mass content of 75 to 99.99% by weight.
    [0012]
    12. Filtered fermented dairy product according to claim 10 or 11, characterized by the fact that it has a culture content of lactic acid bacteria between 0.001 to 0.5% by weight.
    [0013]
    13. Filtered fermented dairy product according to any one of claims 10 to 12, characterized by the fact that it comprises a fruit preparation, in which the fruits are selected from the group of cherry, strawberry, peach, blueberry, pineapple, raspberry , apricot, coconut, passion fruit, apple or a mixture.
    [0014]
    14. Filtered fermented dairy product according to any one of claims 10 to 13, characterized by the fact that it comprises fat globules with an average diameter in the range of 0.05 to 10 μm, in particular from 1 μm to 2.5 μm.
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    WO2014114970A1|2014-07-31|
    AR094582A1|2015-08-12|
    AU2013375156A1|2015-08-06|
    RU2015135517A|2017-03-02|
    KR20160050008A|2016-05-10|
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    EP2947995B1|2017-05-31|
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    JP2016505275A|2016-02-25|
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    RU2640257C2|2017-12-27|
    US20150320061A1|2015-11-12|
    BR112015017806A2|2017-07-11|
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    法律状态:
    2019-05-28| B06T| Formal requirements before examination [chapter 6.20 patent gazette]|
    2020-06-23| B06A| Patent application procedure suspended [chapter 6.1 patent gazette]|
    2020-10-20| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-12-29| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 25/01/2013, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    PCT/IB2013/000162|WO2014114970A1|2013-01-25|2013-01-25|Process for preparing strained fermented dairy product|
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