PRODUCT COMPRISING A GELLED FRUIT PREPARATION

Abstract

Disclosed is a product with a container and in the container a food composition. The food composition has at the bottom of the container a lower layer of a gelled composition with an aqueous gelled matrix composition and from 10 to 180 parts of fruit pieces, for 60 parts of the aqueous gelled matrix. Above the lower layer is an upper layer of a fermented dairy composition. A substantially planar interface is arranged between the lower layer and the upper layer.

Claims

1-9. (canceled)

10. A product comprising a container and in the container a food composition, wherein the food composition has: at the bottom of the container a lower layer of a gelled composition comprising an aqueous gelled matrix composition and from 10 to 180 parts of fruit pieces, for 60 parts of the aqueous gelled matrix, above the lower layer, an upper layer of a fermented dairy composition, and a substantially plane interface between the lower layer and the upper layer.

11. A product according to claim 10, wherein the interface has a variation of height of interface of at most 10 mm.

12. A product according to claim 10, wherein the container is sealed.

13. A product according to claim 10, wherein the container is sealed by a thermosealed lid.

14. A product according to claim 10, wherein the container is a transparent plastic container.

15. A product according to claim 14, wherein the container is provided with a banderole that covers partially the side walls of the container from the top of the container to an intermediate position such that a lower layer of the food composition is visible.

16. A product according to claim 15, wherein the intermediate position of the banderole is such that a lower layer of the food composition and the interface with the upper layer of the food composition can be seen.

17. A product according to claim 10, wherein the lower layer represents from 5% to 50% by weight of the food composition.

18. A product according to claim 10, wherein the lower layer has a gel strength of at least 30 g measured with a texture analyzer at 10° C.

19. The product of claim 10, wherein the lower layer of a gelled composition comprises from 20 to 90 parts of fruit pieces.

20. The product according to claim 19, wherein the interface has a variation of height of interface of at most 5 mm.

21. The product according to claim 19, wherein the transparent plastic container is provided with a banderole.

22. The product according to claim 19, wherein the lower layer represents from 10% to 30% by weight of the food composition.

23. The product according to claim 19, wherein the lower layer has a gel strength of at least 50 g measured with a texture analyzer at 10° C.

Description

EXAMPLES

Example 1

Fruit Gelling Composition

[0109] A fruit composition is prepared. The procedure for preparing the fruit compositions is detailed below. The composition is given in table I below (as weight %).

TABLE-US-00001 TABLE I Example 1 Pear cubes, 10 mm 40.50 Citric Acid 0.15 Sodium citrate 0.05 Sugar 15.03 Modified starch Tapioca Frigex HV, Ingedion 1.17 Carrageenana Genulacta P100, CP Kelco 0.34 Locust Bean Gum 0.12 Guar gum 0.23 Flavour 0.06 Water 42.35

Procedure

[0110] Preparing a fruit mix by mixing fruit, sugar, water, and acidity correctors, [0111] Adding the rheology agents (modified starch, carrageenan, locust bean gum, pectin and/or guar gum), [0112] Pasteurizing (90° C./5 min), [0113] Adding color and/or flavor, [0114] Cooling to 10° C.

Example 2

Preparation of Layered Products

[0115] One prepares products having a lower layer of a gelled fruit composition and an upper layer of a fermented milk composition packaged in a cup.

[0116] Cup: transparent cup, having a circular bottom of 70 mm diameter, conical side walls, a circular opening of 85 mm, and a height of 55 mm.

[0117] Fermented milk composition: stirred sweetened fermented milk having a viscosity of 900 mPa.Math.s (10° C., 64 s.sup.−1).

Procedure/Process

[0118] a) The fruit composition is provided, at a temperature of 10° C. in a tank,

[0119] b) The fruit composition is transferred in a first heat exchanger and heated to 50° C., in 10 minutes,

[0120] c) The fruit composition is transferred in a second heat exchanger and cooled to 35° C., in 5 minutes,

[0121] d) 37.5 g of fruit composition is dosed at 35° C. in the yogurt cup,

[0122] e) after 8 seconds 87.5 g of fermented milk composition is dosed at 20° C.,

[0123] f) the cup is sealed, allowed to cool to 4° C., and stored at 4° C.

Evaluations with Fruit Composition of Example 1 [0124] A picture is presented on FIG. 2. [0125] The upper part of the cup (where the fermented milk composition is located) does not present any fruit composition projection. [0126] The interface between the lower layer (fruit composition) and the upper layer (fermented milk composition), visible through the transparent cup, is substantially plane (variation of height of interface of at most 5 mm). [0127] The lower layer has a gel texture, presenting some perceivable resistance when a spoon meets it. [0128] The lower layer is a brittle gel melting in mouth, with the fruit pieces being perceived in mouth. The firmness of the fruit pieces is not degraded. [0129] During a shelf life of 35 days at a chilled temperature of from 4° to 10° C., the gel strength of the lower layer shows an acceptable increases (up to twice the gel strength of day 1). [0130] The Gel strength is 51 g. Analysis performed with TA.XT2 texture analyzer, with the following settings: [0131] Speed before analysis: 0.5 mm/s [0132] Speed during analysis: 1 mm/s [0133] Speed after analysis: 10 mm/s [0134] Length: 4 mm [0135] Time: 30 s [0136] Strength mini: 0.5 g [0137] T° C.: 10° C.