DAIRY PRODUCT WITH STRAWBERRY

Abstract

The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements.

Claims

1-20. (canceled)

21. A dairy product comprising some strawberry having anthocyanins comprising the following three specific anthocyanins: A1: Cyanidin-3-Glucosid (Cy3G), A2: Pelargonidin-3-Glucosid (Pg3G), and A3: Pelargonidin-3-Malonylglucosid (Pg3MG), wherein the weight ratio A3/(A1+A2+A3) is at least 0.20.

22. The product according to claim 21, wherein the weight ratio A3/A2 is at least 0.15.

23. The product according to claim 21, wherein the following conditions are satisfied: weight ratio A1/(A1+A2+A3) is from higher than 0 to 0.1, weight ratio A2/(A1+A2+A3) is from 0.48 to 0.62, weight ratio A3/(A1+A2+A3) is from 0.25 to 0.5, and the total of the weight ratios is 1.

24. The product according to claim 21, wherein the strawberry has a total concentration of A1, A2 and A3 of at least 400 mg/kg.

25. The product according to claim 21, wherein the strawberry is selected from the following varieties: Deep Ruby, DipRed, Rubydee, Rubinociv, Rubino and mixtures thereof.

26. The product according to claim 21, wherein the strawberry is selected from varieties covered by and/or described in the following plants breeder's rights: European Union application 20121736 filed Aug. 9 2012, and/or European Union application 20121735 filed Aug. 9 2012.

27. The product according to claim 21, wherein the strawberry is in the form of integral strawberry fruit, strawberry fruit pieces, strawberry fruit puree and/or strawberry fruit preparation.

28. The product according to claim 21, being in the form of dairy mass wherein the strawberry is dispersed.

29. The product according to claim 21, wherein the product or mass is comprised of milk and/or ingredients obtained from milk.

30. The product according to claim 21, being a fermented milk product with strawberry.

31. The product according to claim 21, being substantially free of colorant.

32. The product according to claim 21, comprising from 1% to 25% by weight of the strawberry.

33. The product according to claim 21, having a total concentration of A1, A2 and A3 of at least 40 mg/kg.

34. A process for preparing a product according to claim 21, comprising a step of mixing a dairy mass and some strawberry having anthocyanins comprising the following three specific anthocyanins: A1: Cyanidin-3-Glucosid (Cy3G), A2: Pelargonidin-3-Glucosid (Pg3G), and A3: Pelargonidin-3-Malonylglucosid (Pg3MG), wherein the weight ratio A3/(A1+A2+A3) is at least 0.20.

35. The process according to claim 34, wherein the dairy mass comprises milk and/or ingredients obtained from milk.

36. The process according to claim 34, wherein the dairy mass is a fermented milk product.

37. The process according to claim 34, wherein the strawberry is mixed in the form of a fruit preparation.

38. The process according to claim 37, wherein the mixing involves: 1-25% by weight of fruit preparation comprising the strawberry, and 75-99% by weight of dairy mass.

39. A method for improving coloration of a dairy product containing strawberry comprising preparing said dairy product with some strawberry having anthocyanins comprising the following three specific anthocyanins: A1: Cyanidin-3-Glucosid (Cy3G), A2: Pelargonidin-3-Glucosid (Pg3G), and A3: Pelargonidin-3-Malonylglucosid (Pg3MG), wherein the weight ratio A3/(A1+A2+A3) is at least 0.20.

40. The method according to claim 39, wherein the chroma of the dairy product is improved.

41. The product according to claim 21, wherein: the weight ratio A3/(A1+A2+A3) is at least 0.30, the weight ratio A3/A2 is at least 0.5, and the total concentration of A1, A2 and A3 of said product is of at least 70 mg/kg.

42. The product according to claim 21, wherein the strawberry: has a total concentration of A1, A2 and A3 of at least 700 mg/kg, and represents 5% to 20% by weight of the product.

Description

EXAMPLES

Example 1

Strawberries Anthocyanins Analysis

[0114] The anthocyanins composition of the following strawberries varieties is evaluated, according to the analysis protocol provided below: [0115] Strawberry 1 (comparative): Camarossa standard whole in 10 mm cubes [0116] Strawberry 2 (comparative): Camino Real whole in 10 mm cubes [0117] Strawberry 3: DipRed in 10mm whole in 10 mm cubes, supplied by Mazzoni. [0118] Strawberry 4 (Comparative): Senga Sengana whole in 10 mm cubes [0119] Strawberry 5 (Comparative): US13 whole in 10 mm cubes

[0120] The results are reported on table 1.

Analysis Protocol

[0121] Prior to analysis the anthocyanins are extracted from strawberries with methanol as follows: weigh 1 g of crushed strawberries or 10 g of crushed dairy product, mix with 40 mL of methanol and put in an ultrasonic bath for 30 minutes. The mixture is centrifuged (5000×g, 15 min, 10° C.) and the supernatant is filtrated on 0.45 μm sieve.

[0122] The analysis of anthocyanins in strawberries is performed on high performance liquid chromatography (HPLC) coupled to photodiode array (PDA) and electrospray ionization mass spectrometry (Quattro Ultima Platinum—Waters) in positive ion mode (ESI+-MS) for the three anthocyanins: Cy3G (m/z 448.9), Pg3G (m/z 432.9) and Pg3MG (m/z 518,9).

[0123] HPLC is performed on a C18 column (250×2 mm, 5 μm, Nucleodur macherey-nagel). The mobile phase consists of two solvents: water/formic acid 99/1 (A) and methanol/formic acid 99/1 (B), at a flow rate of 0.2 mL/min and the injection volume 20 μL. The linear gradient (46 min) consists of 80% (A) and 20% (B) to 100% (B) in 30 min. The column is maintained at 30° C.

[0124] The following ESI source parameters are implemented: cone gas 125 L/h, flow gas for desolvatation 430 L/h, capillary 2.8 kV, cone voltage 40V,source temperature 120° C., desolvatation temperature 430° C. Used mode is SIR (Selecting Ion Recording).

[0125] The results are reported as an average of 2 analyses of 3 extracts per strawberry sample.

TABLE-US-00001 TABLE 1 Strawberry Strawberry 1 Strawberry 2 (comparative) (comparative) Strawberry 3 Name Camarossa Camino Real DipRed/Deep Ruby A1: Cy3G mg/kg 20.0 28.0 17.6 %  5.59%  5.98% 2.38% A2: Pg3G mg/kg 337.8 439.8 444.6 % 94.41% 94.02% 60.11% A3: Pg3MG mg/kg 0 0 277.4 %    0%    0% 37.51% A1 + A2 + A3 mg/kg 357.8 467.9 739.6 Strawberry Strawberry 4 Strawberry 5 (comparative) (comparative) Name Senga Sengana US13 A1: Cy3G mg/kg 22.3 13.0 % 3.89% 3.55% A2: Pg3G mg/kg 488.1 295.7 % 85.21% 80.68% A3: Pg3MG mg/kg 62.4 57.8 % 10.89% 15.77% A1 + A2 + A3 mg/kg 572.8 366.5

Example 2

Strawberries Coloration

[0126] The coloration of the strawberries is analyzed according to L*, C*, h° cylindrical coordinates, according to the protocol provided below. L* represents lightness (the higher the lighter, the lower the darker). C* represents the chroma (the higher the brighter, the lower the duller). h° represents the hue (color tonality on the chromatic circle).

[0127] Coloration Analysis Protocol

[0128] Coloration analysis is performed with Datacolor Check apparatus, using the parameters and features below. The results are reported on table 2 as an average of 2 measures on 3 samples.

[0129] Samples Preparation

[0130] For strawberry analysis the strawberry is unfrozen and crushed with an Ultraturax® apparatus to obtain a homogeneous puree. For dairy product, the product is crushed with an Ultraturax® apparatus to obtain a homogeneous sample.

[0131] Analysis [0132] Illuminant : DE65, UV inclus (lumière du jour standard). [0133] Observator: 10° (observateur standard). [0134] Specular port: included (shiny aspect included) in DE.sub.CMC definition L=2, C=1 DE.sub.CMC 2:1. [0135] Aperture size: 15 mm (LAV). [0136] Calibration once every 8 hours with check by measurement of a green standard with known L*C*h° values. [0137] Samples analyzed in a closed Petri Dish.

[0138] Results:

TABLE-US-00002 Strawberry Strawberry 1 Strawberry 2 (comparative) (comparative) Strawberry 3 Name Camarossa Camino Real DipRed/Deep Ruby L* 36.32 35.57 34.05 C* 19.83 18.74 16.92 h* 18.93 17.05 15.93 Strawberry Strawberry 4 Strawberry 5 (comparative) (comparative) Name Senga Sengana US13 L* 36.56 37.61 C* 23.16 22.64 h* 20.77 21.43

Example 3

Analysis of Dairy Products Comprising Strawberries

[0139] Dairy products are prepared by mixing: [0140] 18% by weight of a fruit preparation comprising the strawberry (corresponding to 10% of strawberry)—Composition and preparation process are detailled below. [0141] 82% by weight of a white mass—detailled below.

[0142] The coloration of the dairy products is evaluated according to the analysis protocol as above. The results are presented on table 4.

[0143] Fruit Preparation

[0144] The fruit preparations detailed in table 3 are prepared. The preparation protocol is the following: [0145] Frozen fruits are pre-heated at 58-60° C. in a saucepan provided with agitating blades [0146] Stabilizers are added in a pre-hydrated form with some of the water [0147] the mixture is pasteurized at 90° C. during 5 minutes, then cooled to 10° C. The other ingredients (sweeteners, flavors, processing aids, remainder of water) are added during cooling, at a temperature of about 70° C.

TABLE-US-00003 TABLE 3 Strawberry 1 (comparative) Strawberry 2 (comparative) Type of Camarossa Camino Real ingredient Ingredient % Ingredient % Strawberry Strawberry 1 Cubes 55.60 Strawberry 2 Cubes 55.60 10 mm IQF 10 mm IQF Sweetener Saccharose 20.00 Saccharose 20.00 Stabilizer(s) Starch E1422 1.10 Starch E1422 1.10 Pectine 0.45 Pectine 0.45 Flavor Proprietary 0.31 Proprietary 0.31 Processing aids Citric acid, Tricalcium 0.16 Citric acid, Tricalcium 0.16 dicitrate, sodium dicitrate, sodium citrate, citrate, Potassium Potassium sorbate sorbate Water Water 22.38 Water 22.38 pH 3.78 pH 4.00 Brix 23.6 Brix 26.0 Strawberry 3 Type of Dipred/Deep Ruby ingredient Ingredient % Strawberry Strawberry 3 Cubes 55.60 10 mm IQF Sweetener Saccharose 20.00 Stabilizer(s) Starch E1422 1.10 Pectine 0.45 Flavor Proprietary 0.31 Colorants Carmine 4% 0 Processing aids Citric acid, Tricalcium 0.16 dicitrate, sodium citrate, Potassium sorbate Water Water 22.38 pH 3.89 Brix 27.0

[0148] White Mass

[0149] The white mass is stirred fermented milk product having the following features: [0150] added sugar: 4.8% [0151] proteins: 4% [0152] fat: 4% [0153] pH: 4.5.

TABLE-US-00004 TABLE 4 Strawberry Strawberry 1 Strawberry 2 (comparative) (comparative) Strawberry 3 Name Camarossa Camino Real DipRed/Deep Ruby L* 86.4 84.9 81.7 C* 8.25 8.61 9.54 h* 50.99 39.69 25.69

[0154] The evolution of coloration between the strawberry fruit (table 2) and the dairy product (table 4) is presented in table 5 below, reporting the value (final-initial)/initial.

TABLE-US-00005 TABLE 5 Strawberry Strawberry 1 Strawberry 2 (comparative) (comparative) Strawberry 3 Name Camarossa Camino Real DipRed/Deep Ruby L* evolution +137.89% +138.68% +139.94% C* evolution −58.40% −54.06% −43.62% h* evolution +169.36% +132.79% +61.27% Strawberry Strawberry 4 Strawberry 5 (comparative) (comparative) Name Senga Sengana US13 L* evolution +132.17% +131.37% C* evolution −66.06% −66.65% h* evolution +99.47% +198.93%

[0155] Strawberry 3 has less loss of chroma after introduction in the dairy product than comparative strawberries 1, 2, 4 and 5.

[0156] Strawberry 3 has less variation of hue h° after introduction in the dairy product than comparative strawberries 1, 2, 4 and 5.

Example 4

Recipes

[0157] Dairy products are prepared by mixing fruit preparations and white masses in proportions shown in table 6 below.

TABLE-US-00006 TABLE 6 Example 3.2a Example 3.2b Fruit Preparation Example 3.1a 10% Example 3.1b 20% Whit Mass White Mass a 90% White Mass b 80%

[0158] Fruit Preparations

[0159] The fruit preparations on table 7 below are prepared, using strawberry 3 in the form of 10 mm IQF cubes, or in the form of a puree, obtained by milling the cubes.

TABLE-US-00007 TABLE 7 Preparation 3.1a Preparation 3.1b Type of ingredient Ingredient % Ingredient parts Fruits Strawberry 3 puree 32.58 Strawberry 3 Cubes 10 mm 60.00 (33% strawberry- IQF 67% water) 5.6 Lemon juice concentrate 0.21 Sweetener Saccharose 28.00 a) Sucralose a) 0.042 b) Acesulfam K b) 0.053 c) Polydextrose sirup c) 12.49 (brix 70) Stabilizer(s) Starch E1422 4.70 a) Starch 1442 a) 2.40  b) Carrageenan b) 0.30  c) Xanthan gum c) 0.10  Flavors Proprietary 0.55 Proprietary 0.325 Processing aids Citric acid 0.03 Calcium Chloride, Enzymes, 1.12 citric acid, sodium citrate Water Water 34.14 Water 22.96 pH 3.80 pH 3.9 Brix 37 Brix 15

[0160] White Masses

[0161] The white masses are stirred fermented milk product having the following features:

TABLE-US-00008 White Mass a White Mass b Added   6% 6% Sugar Proteins 3.8% (from Milk) 5.1% (from Milk, Skim Milk Powder, Milk Protein Isolate) Fat 3.2% 0% pH 4.45 4.46

[0162] Observations—Evaluations

[0163] The dairy products of examples 3.2a and 3.2b are visually evaluated for color. They present red coloration, considered as bright, equivalent to similar products obtained with different strawberries but with addition of colorants in fruit preparation (0.27% of a 4% Carmine solution).