PRESSURIZED SPRAY DEVICE CONTAINING A LOW FAT FERMENTED DAIRY PRODUCT

Abstract

The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

Claims

1-18. (canceled)

19. A pressurized spray device containing: a propellant gas, and a fermented dairy product comprising an emulsifier and a stabilizer and having: a fat content comprised between 1 and 6%, and a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam.

20. The pressurized spray device according to claim 19, wherein the fermented dairy product is a fermented milk or a yogurt.

21. The pressurized spray device according to claim 19, wherein the fermented dairy product contains a ferment chosen among: Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Streptococcus sp., and mixtures thereof.

22. The pressurized spray device according to claim 21, wherein: Lactobacillus sp. is chosen among Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus pentosus, Lactobacillus helveticus, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus bifidus and combinations thereof, Lactococcus sp. is Lactococcus lactis, Bifidobacterium sp. is chosen among Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium animalis, Bifidobacterium breve, Bifidobacterium longum and combinations thereof, Streptococcus sp. is chosen among Streptococcus thermophilus, Streptococcus lactis, Streptococcus raffinolactis, Streptococcus cremoris and combinations thereof.

23. The pressurized spray device according to claim 19, wherein the emulsifier is lactic acid esters of mono- and di-glycerides (E472b).

24. The pressurized spray device according to claim 19, wherein the fermented dairy product contains 0.1 to 2 wt % of the said emulsifier relatively to the total weight of the fermented dairy product.

25. The pressurized spray device according to claim 19, wherein the stabilizer is a pectin.

26. The pressurized spray device according to claim 25, wherein the pectin is low methyl (LM), high methyl (HM) or hydrolysed pectin.

27. The pressurized spray device according to claim 19, wherein the fermented dairy product contains 0.1 to 5 wt % of the said stabilizer relatively to the total weight of the fermented dairy product.

28. The pressurized spray device according to claim 19, wherein the fat content of the fermented dairy product is of between 1 and 6 wt %.

29. The pressurized spray device according to claim 19, wherein the total protein content of the fermented dairy product is of between 3 and 20wt %.

30. The pressurized spray device according to claim 19, wherein: the fermented dairy product contains 0.2 to 1 wt % of the said emulsifier relatively to the total weight of the fermented dairy product, the fermented dairy product contains 0.2 to 1 wt % of the said stabilizer relatively to the total weight of the fermented dairy product, the fat content of the fermented dairy product is of between 3 and 4 wt %, and the total protein content of the fermented dairy product is of between 3.6 and 6 wt %.

31. The pressurized spray device according to claim 19, wherein the pH of the fermented dairy product is comprised between 3.8 and 4.75 during all the shelf life of the fermented dairy product.

32. The pressurized spray device according to claim 19, wherein the Dornic acidity of the fermented dairy product is comprised between 85 and 140° D during all the shelf life of the fermented dairy product.

33. The pressurized spray device according to claim 19, wherein the viscosity of the fermented dairy product is comprised between 20 and 1000 mPa.Math.s during all the shelf life of the fermented dairy product.

34. The pressurized spray device according to claim 19, wherein the pressurized spray device is an aerosol or a food siphon.

35. The pressurized spray device spray device according to claim 19, wherein the pressure in the device is comprised between 6 and 15 bars.

36. The pressurized spray device according to claim 19, wherein the propellant gas is chosen among N.sub.2, N.sub.2O, CO.sub.2 and mixtures thereof.

37. A method to prepare a pressurized spray device according to claim 19 comprising: (1) providing a fermented dairy product comprising an emulsifier and a stabilizer and having: a fat content comprised between 1 and 6%, and a total protein content of at least 3%, (2) providing a spray device which can be pressurized, (3) filing the said spray device with the said fermented dairy product, and (4) adding a propellant gas to obtained the pressurized spray device.

38. The method according to claim 37, wherein the filling of the spray device with the fermented dairy product is done with a fermented dairy product having a temperature of between 0 and 10° C.

39. A method for obtaining a fermented dairy product foam by spraying out the fermented dairy product from the pressurized spray device according to claim 19.

Description

FIGURE

[0132] FIG. 1 presents a picture of a “foam” obtained from (a) whole milk, (b) a non-fermented dairy product, and (c) a fermented dairy product according to the invention.

EXAMPLES

[0133] Unless otherwise stated, the fermented dairy products used in the following examples have been prepared according to the following process: [0134] mixing all the ingredients constituting the non-fermented dairy product (white mass) during about 1 h, [0135] pre-heating the white mass to about 65° C., [0136] homogenizing the pre-heated white mass in a single step at a pressure of 100 bars during about 30-60 min, [0137] heating the white mass at 95° C. during 5 min, [0138] pre-cooling the pasteurised white mass to about 40° C., [0139] adding the frozen preparation of lactic bacteria (Yomix ARO 1® from Danisco) and maintaining the mixture at about 40° C., [0140] breaking the fermented dairy product when a pH of 4.7 is reached, [0141] smoothing the fermented dairy product using a rotor stator mixer at 40° C. during about 30-60 min, and [0142] cooling the fermented dairy product to about 4° C.

[0143] Unless otherwise stated, the pressurized spray device used in the following examples was a food siphon of total capacity of 500 mL. It was filled with 300 g of the fermented dairy product at a temperature of about 4° C. before being filled with a cartridge of 8 g of N.sub.2O as propellant gas.

[0144] The firmness of the foam is represented by the strength in g which was measured as follows. The strength in g can be measured as follows. The foam to be tested is placed in a pot of 50 mm of diameter. The overflow is removed. An analyser of texture (for ex. TAXT+) equipped with a disk of 40 mm of diameter is then used to measure the strength in G which corresponds to the penetration force which has to be applied to allow the disk to penetrate of a distance of 25 mm in the pot filled with the foam. The program's parameters of the analyser are as follows: [0145] speed: 2 mm/s, [0146] penetration distance: 25 mm.

[0147] Grinsted® LACTEM RQ 22 KOSHER from Danisco was used as emulsifier. It contains 95 wt % of lactic acid ester of mono- and di-glycerides (E472b) and 5 wt % of calcium silicate (E552).

[0148] 1. Importance of the Fermentation Step

[0149] The following three products have been used in this example: [0150] whole milk, [0151] a non-fermented dairy product, and [0152] a fermented dairy product.

[0153] The non-fermented and fermented dairy products have the following composition:

TABLE-US-00001 Ingredients wt % Milk 0% 82.70 Cream 40% 7.88 Emulsifier (Grinsted ® LACTEM 0.30 RQ 22 KOSHER from Danisco) Stabiliser (LM pectin) 0.10 Sucrose 9.00 Ferment (Yomix ® ARO 1) 0.02

[0154] The non-fermented dairy product was prepared by mixing all the ingredients, whereas the fermented dairy product was prepared as defined above.

[0155] Each of these three products has been placed in a food siphon in the conditions described above before being sprayed out. The pictures of the obtained “foams” are presented on FIG. 1 ((a) whole milk; (b) non-fermented dairy product; (c) fermented dairy product). It appears clearly that whole milk is not able to give a foam in these conditions. Moreover, the foam obtained with the non-fermented dairy product is not stable, contrary to the foam obtained with the fermented dairy product.

[0156] 2. Influence of the Fat Content and the Total Protein Content

[0157] The following compounds have been compared in this example:

TABLE-US-00002 Ingredients (wt %) DP1* DP2 DP3 DP4 Milk 0% 42.87 82.70 82.50 82.08 Skimmed milk powder — — — 1.50 Cream 40% 47.70 7.88 7.88 7.80 Emulsifier (Grinsted ® LACTEM 0.30 0.30 0.30 0.30 RQ 22 KOSHER from Danisco) Stabiliser (LM pectin) 0.10 0.10 0.30 0.30 Sucrose 9.00 9.00 9.00 6.00 Milk protein concentrate (Promilk ® 852) — — — 2.00 Ferment (Yomix ® ARO 1) 0.02 0.02 0.02 0.02 Fat content 20.0% 3.6% 3.6% 3.6% Total protein content 2.5% 3.1% 3.1% 5.0% *reference example

[0158] Each of these four products has been placed in a food siphon in the conditions described above before being sprayed out. The firmness of the foam obtained has been measured as described previously. The results obtained are presented in the following table.

TABLE-US-00003 DP1 DP2 DP3 DP4 Firmness (strength in g) 158 ± 5 114 ± 7 168 ± 6 170 ± 12

[0159] This table shows that the firmness and thus the stability of the foam increase with the fat content. The firmness and thus the stability of a low fat fermented dairy product can then be increased by increasing the total protein content.

[0160] 3. Various Examples According to the Present Invention

[0161] The following compounds have been prepared:

TABLE-US-00004 Ingredients (wt %) DP5 DP6 DP7 DP8* Milk 0% 79.09 74.81 75.67 81.93 Skimmed milk powder 1.50 — 7.10 1.50 Cream 40% 7.64 7.66 7.61 7.80 Emulsifier (Grinsted ® LACTEM 0.30 0.30 0.30 0.30 RQ 22 KOSHER from Danisco) Stabiliser (LM pectin) 0.30 0.30 0.30 0.30 Lactose 3.00 3.00 3.00 — Water — 5.00 — — Sucrose 6.00 6.00 6.00 6.00 Milk protein concentrate (Promilk ® 852) 2.15 2.91 — 2.15 Ferment (Yomix ® ARO 1) 0.02 0.02 0.02 0.02 Fat content 3.6% 3.6% 3.6% 3.6% Total protein content 5.0% 5.0% 5.0% 5.0% *A thermal shock step has been performed after the breaking step at a temperature of 58° C. during 2.5 min. The fermented dairy product is then cooled to 40° C.

[0162] Each of these products has been placed in a food siphon in the conditions described above before being sprayed out. The firmness of the foam obtained has been measured as described previously. The results obtained are presented in the following table.

TABLE-US-00005 DP6 DP7 DP8 DP9 Firmness (strength in g) 169 ± 4 181 ± 7 174 ± 6 150 ± 6