Note: Descriptions are shown in the official language in which they were submitted.
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FRESH CHEESE COMPOSITION
The present invention relates to a food composition
made with fromage frais and to a method. for preparing
such a composition.
It is known to prepare frozen cheesecakes.
Thus, US 4,795,650 describes a method for preparing a
frozen cheesecake obtained by extrusion. To do this, a
stable dispersion containing, in particular, acidified
cream, a cream cheese, cream, egg whites, sugar, water
and flavourings is heat-treated, homogenized, aerated
and then semi-frozen. The mixture thus semi-frozen is
extruded at -5°C and finally frozen in stable form.
The product obtained by this type of method does not
have a particularly aerated texture and, moreover, can-
not be stored at refrigerated temperatures or subjected
to refrigeration-freezing cycles without suffering
adverse changes in its physical structure and its
organoleptic qualities.
FR-A-2 242 033 describes a whipped topping based on
. cream and on an acidified milk-based product suitable
for making into mousse. The product can be either based
on cream and fromage frais or based on cream and
yoghurt. The teaching of that document is that when it
contains fromage frais, the product can be rendered in
overrun form such that the increase in volume, which
characterizes the overrunning operation, is within a
range from 60% (Example 4) to 100$ (Example 6), with
intermediate values of 67$ (Example 1) and 89~ (Example _
7) .
US-A-4 425 369 relates to a preparation for a baked
cheesecake containing egg yolk. The overrun values
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indicated are, respectively, 40~, 47~ and 80~.
FR-A-2 125 601 describes a machine for overrunning by
dissolution producing a whipped cream which can be
frozen and thawed and which contains no cheese.
EP-A-0 256 561 describes the manufacture of a mass of
emulsified confectionery as a filling for biscuits and
cakes, by successive hot-mixing of a base made with
fromage frais, yoghurt and condensed milk, with a
premix of sugar and carob flour, and then with a pasty
mass of fat, homogenization, pasteurization,
incorporation of an inert gas and cooling of the creamy
mass obtained with stirring to crystallize at least
some of the fat and sugar. The level of overrun is from
to 100$, preferably 42.8 to 66.6.
The aim of the present invention is to propose a light-
textured, creamy food composition made with fromage
20 frais, which can be stored at refrigerated temperatures
or frozen, or even, which can undergo freezing-
refrigeration cycles while at the same time remaining
creamy and stable.
25 To this end, the food composition according to the
present invention contains:
- a heated and homogenized mixture of 5-15$ milk or
milk derivative, 0.2-1.5$ emulsifier, 20-40$ milk
cream, containing 25-45~ fat, and 0.2-1.5~ thickener,
- from 10 to 50°s fromage frais, added to the above
mixture at a temperature below 60°C, and
it is overrun to a degree of 150 to 300.
The more the composition made with fromage frais is
expanded, the greater its creaminess and the finer its
texture.
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10
20
30
A subject of the present invention is also a method for
preparing such a food composition.
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In the method according to the present invention a
mixture is prepared containing 5-15$ milk or milk
derivative, 0.2-1.5$ emulsifier, 20-40~ milk cream,
containing 25-45~ fat, and 0.2-1.5~ thickener, this
mixture is heated to 35-80°C and homogenized, its
temperature is kept below 60°C, 10-50$ fromage frais is
added thereto, so as to obtain a composition made with
fromage frais, and lastly this composition is expanded
to 150-300 so as to obtain a creamy composition made
with fromage frais.
Preferably, a mixture containing 7-10$ milk or milk
derivative, 0.7-1.1~ emulsifier, 27-35~ milk cream,
containing 25-45$ fat, and 0.5-1~ thickener is prepared
at 7-15°C.
The milk or the milk derivative can be preheated to
75-90°C and 0.1-10~ vegetable fat, relative to the
total weight of the composition made with fromage
frais, are added thereto, for example. The vegetable
fat, whose melting point is above 30°C, may or may not
be hydrogenated, for example. It imparts creaminess to
the composition made with fromage frais to be frozen.
Moreover, it overcomes the problems of the hardening
effects of a highly expanded product during its
storage.
Milk cream is used to increase the organoleptic
qualities of the composition made with fromage frais,
in particular its creaminess, for example.
Gelatin, carboxymethylcellulose, xanthan gum, guar gum,
carob flour, starch and/or pectin can be used as
thickener, so as to increase the viscosity of the
composition made with fromage frais and to allow better
storage at refrigerated temperatures.
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A monoglyceride, a diglyceride and/or lecithin can be
used as emulsifier, so as to allow better expansion to
150-300$ of the composition made with fromage frais,
for example.
The mixture is then heated to 31-80°C, so as to melt
the fat and allow good homogenization of the mixture.
The mixture can then be treated in a homogenizer at
20-300 bar, so as to burst the fat globules contained
in the mixture and to obtain a uniform mixture with a
smooth texture, for example.
The mixture can then be pasteurized at a temperature of
82-97°C, for example.
Its temperature is then kept below 60°C, preferably at
45-57°C, so as to avoid the fromage frais forming lumps
when it is added to the mixture.
10-50~ fromage frais is thus added to the mixture.
0-15~ sugar and/or 0.1-1.5~ salt can be added to the
mixture, for example.
Sucrose, invert sugar syrup, glucose syrup and/or honey
can be used, for example, as sugar.
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Cocoa, coffee, hazelnuts or vanilla can be used in
solid form, in particular as powder, or in liquid form,
for example.
Lemons, cherries, strawberries, raspberries, mul-
berries, apricots or peaches can be used in particular,
as whole fruit and/or as fruit pieces and/or as fruit
syrup. The whole fruit and/or fruit pieces can be fruit
which may or may not be in conserve form, semi-
conserved fruit and/or freeze-dried fruit, for example.
If a savoury composition made with fromage frais is
prepared, vegetable pieces and/or whole vegetables,
spices, seasonings, meat, seafood and/or fish can be
added, in particular, as flavouring, for example.
Finally, the composition is expanded to 150-300, so as
to obtain a creamy composition made with fromage frais.
It can be expanded by incorporating therein, by con-
tinuous injection, in particular 600-800 ml of an inert
gas, such as nitrogen or other gases, such as air or
carbon dioxide, per litre of composition, for example.
If the composition is expanded to 200-300, its tem
perature is preferably lowered to 7-15°C before
expanding it.
If the composition is expanded to 150-2000, its tem
perature is preferably lowered to a temperature below
30°C before expanding it.
This composition made with fromage frais can then be
stored for up to 28 days at refrigerated temperatures.
The composition made with fromage frais and the method
for preparing it, according to the present invention,
are described in greater detail in the examples below,
in which the percentages are given on a weight basis,
except where otherwise mentioned.
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Example 1
A raspberry-flavoured composition made with fromage
frais is prepared.
To do this, 8.36% of skimmed milk is preheated to 80°C,
to which is added 5.06% of coconut fat.
Next, a mixture containing the milk is prepared, at
10°C, to which are added the coconut fat, 0.97%
lecithin, 29.04% milk cream, containing 40% fat, and
0.57% gelatin.
The mixture is heated to 70°C and processed in a
homogenizer at 40 bar.
It is pasteurized at 94°C for 15 seconds.
The temperature of the mixture is then maintained at
55°C and 33% fromage frais, 18% raspberries in sugar
and 5% of 66 % invert sugar are added thereto, so as to
obtain a composition made with fromage frais.
The temperature of the composition is lowered to 8°C
and it is then expanded to a degree of expansion of
300%, so as to make it creamy.
The raspberry-flavoured composition made with fromage
frais then has a density of 268 g/1.
Finally, it is packaged in a container and stored in a
refrigeration unit at 8°C.
The consumer can then store it at refrigerated tempera-
tures and eat it like a mousse or freeze it and eat it
like an ice cream. This composition can undergo
freezing-refrigeration cycles without being adversely
affected thereby.
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Example 2
A cherry-flavoured composition made with fromage frais
is prepared.
To do this, 10~ of skimmed milk is preheated to 80°C,
to which is added 2~ of coconut fat.
Next, a mixture containing the milk is prepared, at
8°C, to which are added the coconut fat, 0.80 lecithin,
34.6$ milk cream, containing 40~ fat, and 0.5$ gelatin.
The mixture is heated to 60°C and processed in a
homogenizer at 60 bar.
It is pasteurized at 90°C for 20 seconds.
The mixture is then maintained at a temperature of 40°C
and 40o fromage frais, 0.1~ concentrated cherry
flavouring and 12~ of 66°s invert sugar are added
thereto, so as to obtain a composition made with
fromage frais.
The temperature of the composition is lowered to 7°C
and it is then expanded to a degree of expansion of
200, so as to make it creamy.
The cherry-flavoured composition made with fromage
frais then has a density of 350 g/1.
Finally, it is packaged in a flexible package and
stored in a refrigeration unit at 8°C.
The consumer can store it at refrigerated temperatures
and eat it like a mousse or freeze it and eat it in the
form of an ice cream. This composition can undergo
freezing-refrigeration cycles without being adversely
affected.
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Example 3
An apricot-flavoured composition made with fromage
frais is prepared.
To do this, 12~k of skimmed milk is preheated to 80°C,
to which is added 10% of coconut fat.
Next, a mixture containing the milk is prepared, at
10°C, to which are added the coconut fat, l.lo mono-
glyceride, 22o milk cream, containing 40~ fat, and 0.9$
gelatin.
The mixture is heated to 60°C and processed in a
homogenizer at 80 bar.
It is pasteurized at 90°C for 20 seconds.
The mixture is then maintained at a temperature of 40°C
and 28~ fromage frais, 24~ of apricots in sugar and 2~
of 66~ invert sugar are added thereto, so as to obtain
a composition made with fromage frais.
The temperature of the composition is lowered to 7°C
and it is then expanded to a degree of expansion of
150, so as to make it creamy.
The apricot-flavoured composition made with fromage
frais then has a density of 430 g/1.
Finally, it is packaged in a plastic container and
stored in a refrigeration unit at 8°C.
The consumer can eat this apricot-flavoured composition
made with fromage frais in the form of a mousse, after
storage at refrigerated temperatures, or can freeze it,
so as to obtain an apricot-flavoured ice cream made
with fromage frais. This composition made with fromage
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frais can undergo freezing-refrigeration cycles without
being adversely affected thereby.
Example 4
A fish composition made with fromage frais is prepared.
To do this, a mixture containing 10.5% skimmed milk,
0.8% lecithin, 31.1% milk cream, containing 40% fat,
0.5% starch and 0.8% gelatin is prepared, at 10°C.
The mixture is heated to 70°C and is processed in a
homogenizer at 50 bar.
It is pasteurized at 92°C for 2 min.
The mixture is then maintained at a temperature of 50°C
and 45% fromage frais, 1% salt and 10. 3 % of a culinary
preparation containing small vegetables, pieces of
salmon and monkfish and spices are added thereto so as
to prepare a composition made with fromage frais.
The temperature of the composition is lowered to 8°C
and it is then expanded to a degree of expansion of
150%, so as to make it creamy.
This fish composition made with fromage frais has a
density of 320 g/1.
It is then packaged in a plastic container and stored
in a refrigeration unit at 8°C.
The consumer can eat this fish composition made with
fromage frais directly after storage at refrigerated
temperatures, or can freeze it. This composition can
undergo freezing-refrigeration cycles without being
adversely affected.
