FR2598889A1 - Method for manufacturing fermentation milk products, of the yoghurt type, in the dry state, and products obtained - Google Patents

Method for manufacturing fermentation milk products, of the yoghurt type, in the dry state, and products obtained Download PDF

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Publication number
FR2598889A1
FR2598889A1 FR8607353A FR8607353A FR2598889A1 FR 2598889 A1 FR2598889 A1 FR 2598889A1 FR 8607353 A FR8607353 A FR 8607353A FR 8607353 A FR8607353 A FR 8607353A FR 2598889 A1 FR2598889 A1 FR 2598889A1
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Prior art keywords
milk
drying
dry state
product
products
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FR8607353A
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French (fr)
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FR2598889B1 (en
Inventor
Charles Gabriel Legrand
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DIETETIQUE CIE GLE
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DIETETIQUE CIE GLE
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

According to the invention, prior to its desiccation, the fermented milk is preserved at a relatively low temperature for 24 to 48 hours in order to permit maturing of the product whose nutrient and flavour qualities, thus maximised, are fixed definitively by means of the desiccation operation.

Description

On sait qu'on a déjà proposé des yaourts en poudre obtenus par dessiccation de lait fermenté, mais ces tentatives se sont révélées guère satisfaisantes sur le plan commercial, par suite notamment de qualités gustatives discutables et de propriétés nutritives inférieures à celles des produits liquides habituels. We know that powdered yoghurts obtained by drying fermented milk have already been proposed, but these attempts have proved to be hardly satisfactory on the commercial level, owing in particular to questionable taste qualities and nutritional properties lower than those of the usual liquid products. .

C'est à ce problème que s'est attachée la présente invention, laquelle a pour objet un procédé perfectionné pour la fabrication de produits lactés de fermentation genre yaourt à l'état sec, ces produits étant au surplus susceptibles de renfermer, en tout ou en partie, des substances d'origine végétale. It is to this problem that the present invention is attached, which relates to an improved process for the manufacture of lactic fermentation products like yogurt in the dry state, these products being moreover capable of containing, in all or in part, substances of plant origin.

La caractéristique principale du procédé suivant l'invention réside dans le fait que préalablement à sa dessiccation, le lait fermenté est conservé à une température relativement basse pendant un laps de temps compris entre 24 et 48 heures, afin de permettre la maturation du produit dont les qualités nutritives et gustatives, ainsi portées au degré optimal, sont fixées de manière définitive par l'opération de dessiccation. The main characteristic of the process according to the invention resides in the fact that prior to its drying, the fermented milk is stored at a relatively low temperature for a period of time between 24 and 48 hours, in order to allow the product whose ripening nutritive and gustatory qualities, thus brought to the optimal degree, are definitively fixed by the drying operation.

Le produit lacté de départ est avantageusement d'origine animale (mammifères), mais il peut également être d'orige végétale (graines d'oléagineux ou de protéagineux, notamment de soja), étant observé que les deux origines sont susceptibles d'être mélangées dans des proportions appropriées. Selon le processus habituel, ce produit lacté est transformé en yaourt par fermentation lactique au moyen de bactéries adéquates. The starting milk product is advantageously of animal origin (mammals), but it can also be of vegetable origin (oil or protein seeds, in particular soybeans), it being observed that the two origins are capable of being mixed in appropriate proportions. According to the usual process, this milk product is transformed into yogurt by lactic fermentation using suitable bacteria.

Comme indiqué plus haut, le yaourt ainsi élaboré est stocké à une température qui veut varier de 2 à 20 C pendant le laps de temps nécessaire à la maturation du produit. Celui-ci peut en conséquence acquérir ses qualités maximales de saveur et d'arome avec le plus large éventail d'acides aminés. Les propriétés biologiques et organoleptiques optimales sont ainsi atteintes. As indicated above, the yogurt thus prepared is stored at a temperature which will vary from 2 to 20 C for the period of time necessary for the product to mature. As a result, it can acquire its maximum flavor and aroma qualities with the widest range of amino acids. Optimal biological and organoleptic properties are thus achieved.

Dès que cette maturation est obtenue, le yaourt est homogénéisé, puis soumis à une concentration à basse température sous vide, et enfin à l'opération de dessication ; bien entendu on a soin d'avoir recours à un procédé de dessiccation qui ne puisse altérer les facteurs biologiques du produit et c'est la raison pour laquelle la lyophilisation semble la mieux appropriée à cet égard. As soon as this maturation is obtained, the yogurt is homogenized, then subjected to a concentration at low temperature under vacuum, and finally to the drying operation; of course care is taken to have recourse to a drying process which cannot alter the biological factors of the product and this is the reason why lyophilization seems the most appropriate in this regard.

Le produit sec obtenu peut être pulvérisé et, éventuellement, être additionné d'un agglomérant et d'arômes avant de subir une compression pour être transformé en comprimés. Ceux-ci sont susceptibles d'être enrobés de chocolat ou de toute autre préparation de confiserie. On observera que les arômes et des substances sucrées peuvent être incorporés au produit liquide de départ destiné à être soumis à la fermentation.  The dry product obtained can be pulverized and, optionally, added with a binder and flavorings before undergoing compression to be transformed into tablets. These are likely to be coated with chocolate or any other confectionery preparation. It will be observed that the aromas and sweet substances can be incorporated into the starting liquid product intended to be subjected to fermentation.

Afin de mieux fixer les idées, on donnera ci-après un exemple de mise en oeuvre de l'invention qui a abouti à des résultats excellents mais qui ne présente toutefois aucun caractère limitatif. In order to better define the ideas, an example of implementation of the invention will be given below which has led to excellent results but which however has no limiting character.

Le produit de base était du lait de vache entier qui a subi un écrémage suivi d'une pasteurisation à 760C en 20'. Le liquide obtenu a été concentré sur évaporateur afin d'augmenter l'extrait sec et d'arriver en fait à un extrait sec dégraissé se situant entre 90 et 120 grammes/litre. The basic product was whole cow's milk which was skimmed followed by pasteurization at 760C in 20 '. The liquid obtained was concentrated on an evaporator in order to increase the dry extract and in fact to arrive at a defatted dry extract of between 90 and 120 grams / liter.

On a procédé ensuite à une pasteurisation haute en cuve à 920C pendant un temps compris entre 15 et 30'.A high pasteurization was then carried out in tanks at 920C for a time between 15 and 30 '.

Le produit ainsi obtenu a été ensuite refroidi jusqu' une température compatible avec celle nécessaire à l'action des levains, soit en fait de l'ordre de 45 à 470C. Le lait a ensuite subi en ensemecement direct avec des souches lactiques sélectionnées, correspondant au type de produit recherché. Alors que le lait de départ présentait un pH de 6,5, on a obtenu en fin de culture un pH compris entre 4,5 et 5, accompagné -d'une acidité de 140 à 1500D.  The product thus obtained was then cooled to a temperature compatible with that necessary for the action of leaven, that is to say in the order of 45 to 470C. The milk was then subjected to direct seeding with selected lactic strains, corresponding to the type of product sought. While the starting milk had a pH of 6.5, a pH of between 4.5 and 5 was obtained at the end of the culture, accompanied by an acidity of 140 to 1500D.

Le-produit ainsi élaboré a été conservé à environ 50C pendant 36 heures, avant d'être décaillé, puis soumis à un séchage par lyophilisation et à un séchage final par passage dans une tour d'atomisation. The product thus produced was stored at around 50C for 36 hours, before being cut off, then subjected to drying by lyophilization and to final drying by passage through an atomization tower.

L'analyse a démontré que le produit en poudre final contenait une quantité élevée de bactéries lactiques revivifiables, de l'ordre de 200 millions de cellules/gramme. L'humidité résiduelle était de l'ordre de 7,5 gr., le taux de matières grasses d'un peu moins de 2 gr., les quantités de lactose et de galactose d'environ~22 gr. pour le premier, 10 gr. pour le second. Analysis has shown that the final powdered product contains a high amount of revivable lactic acid bacteria, of the order of 200 million cells / gram. The residual humidity was around 7.5 gr., The fat content of just under 2 gr., The amounts of lactose and galactose around ~ 22 gr. for the first, 10 gr. for the second.

I1 va de soi que l'invention vise non seulement le procédé de fabrication sus-mentionné, mais également les produits obtenus par mise en oeuvre de celui-ci. On notera à ce sujet que ce procédé peut être avantageusement adopté pour l'élaboration de Kéfir à l'état sec. It goes without saying that the invention relates not only to the above-mentioned manufacturing process, but also to the products obtained by using it. It will be noted in this regard that this process can be advantageously adopted for the preparation of Kefir in the dry state.

Il doit d'ailleurs être entendu que la description qui précède n'a été donnée qutà titre d'exemple et qu'elle ne limite nullement le domaine de l'invention dont on ne sortirait pas en remplaçant les détails d'exécution décrits par tous autres équivalents.  It should also be understood that the foregoing description has been given only by way of example and that it in no way limits the field of the invention from which one would not depart by replacing the details of execution described by all other equivalents.

Claims (9)

REVENDICATIONS 1. Procédé pour la fabrication de produits lactés de fermentation genre yaourt à l'état sec, du genre dans lequel après fermentation lactique le lait est soumis à une dessiccation, caractérisé en ce que préalablement à la dessiccation, le lait fermenté est conservé à une température relativement basse pendant un laps de temps compris entre 24 et 48 heures afin de permettre la maturation du produit dont les qualités nutritives et gustatives, ainsi portées au degré optimal, sont fixées de manière définitive par l'opération de dessiccation. 1. Process for the manufacture of lactic fermentation products such as yogurt in the dry state, of the type in which after lactic fermentation the milk is subjected to drying, characterized in that prior to drying, the fermented milk is stored at relatively low temperature for a period of time between 24 and 48 hours in order to allow the product to mature, the nutritive and gustatory qualities, thus brought to the optimum degree, are definitively fixed by the drying operation. 2. Procédé suivant la revendication 1, caractérisé en ce que le produit de départ est constitué par un lait d'origine animale. 2. Method according to claim 1, characterized in that the starting product consists of a milk of animal origin. 3. Procédé suivant la revendication 1, caractérisé en ce que le produit de départ est constitué par un lait d'origine végétale 3. Method according to claim 1, characterized in that the starting product consists of a milk of vegetable origin 4. Procédé suivant la revendication 1, caractérisé en ce que le produit de départ est constitué par un mélange de laits d'origines animale et végétale. 4. Method according to claim 1, characterized in that the starting product consists of a mixture of milks of animal and vegetable origin. 5. Procédé suivant l'une quelconque des revendications 1 à 4, caractérisé en ce que pour la maturation le lait fermenté est conservé à une température comprise entre 2 et 200C.  5. Method according to any one of claims 1 to 4, characterized in that for the maturation the fermented milk is stored at a temperature between 2 and 200C. 6. Procédé suivant l'une quelconque des revendications 1 à 5, caractérisé en ce qu'après maturation, le lait fermenté est soumis à une opération de concentration à basse température sous vide. 6. Method according to any one of claims 1 to 5, characterized in that after maturation, the fermented milk is subjected to a concentration operation at low temperature under vacuum. 7. Procédé suivant l'une quelconque des revendications 1 à 6, caractérisé en ce qu'après dessiccation, le produit, à l'état pulvérisé, est additionné d'un agglomérant et, éventuellement, d'arômes, avant de subir une compression pour être transformé en comprimés. 7. Method according to any one of claims 1 to 6, characterized in that after drying, the product, in the pulverized state, is added with a binder and, optionally, flavors, before undergoing compression to be made into tablets. 8. Procédé suivant la revendication 7, caractérisé en ce que les comprimés sont enrobés dans une substance de confiserie, telle que le chocolat. 8. Method according to claim 7, characterized in that the tablets are coated in a confectionery substance, such as chocolate. 9. Produit lacté de fermentation genre yaourt à l'état sec, caractérisé en ce qu'il est obtenu par mise en oeuvre du procédé suivant l'une quelconque des revendications 1 à 8.  9. Milk fermentation product like yogurt in the dry state, characterized in that it is obtained by implementing the method according to any one of claims 1 to 8.
FR8607353A 1986-05-20 1986-05-20 PROCESS FOR THE MANUFACTURE OF MILK YOGURT FERMENTATION PRODUCTS IN THE DRY CONDITION, AND PRODUCTS OBTAINED. Expired - Fee Related FR2598889B1 (en)

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FR8607353A FR2598889B1 (en) 1986-05-20 1986-05-20 PROCESS FOR THE MANUFACTURE OF MILK YOGURT FERMENTATION PRODUCTS IN THE DRY CONDITION, AND PRODUCTS OBTAINED.

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FR8607353A FR2598889B1 (en) 1986-05-20 1986-05-20 PROCESS FOR THE MANUFACTURE OF MILK YOGURT FERMENTATION PRODUCTS IN THE DRY CONDITION, AND PRODUCTS OBTAINED.

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FR2598889A1 true FR2598889A1 (en) 1987-11-27
FR2598889B1 FR2598889B1 (en) 1990-12-21

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0303946A2 (en) * 1987-08-21 1989-02-22 Werner Georg Munk Reconstitutable solid dry product for direct consumption, process for its preparation and its use
FR2716341A1 (en) * 1994-02-23 1995-08-25 Gervais Danone Sa Food composition comprising a biscuit or a chocolate shell and a filling made from dairy product, fermented or not.
EP0704164A3 (en) * 1994-09-08 1997-10-01 Fuji Oil Co Ltd Lactic bacteria containing composition

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR408599A (en) *
DE659232C (en) * 1934-09-26 1938-04-28 Bayerische Milchversorgung G M Manufacture of dairy products
FR1005114A (en) * 1947-06-05 1952-04-07 Auvergne Laitiere L Fermented milk and its preparation process
FR2397156A2 (en) * 1977-07-12 1979-02-09 Ibrahim Elias Ibrahim Dehydrated yoghurt and other fermented milk products - prepd. by pasteurising, fermenting, cooling and spray drying
FR2411001A1 (en) * 1977-12-06 1979-07-06 Dso Pharmachim LYOPHILISATE OBTAINED AFTER ENZYMATIC DECOMPOSITION OF A DAIRY PRODUCT AND ITS PREPARATION PROCESS
JPS59220154A (en) * 1983-05-27 1984-12-11 Daiki Nakayama Production of stable lactic acid beverage containing sugar

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR408599A (en) *
DE659232C (en) * 1934-09-26 1938-04-28 Bayerische Milchversorgung G M Manufacture of dairy products
FR1005114A (en) * 1947-06-05 1952-04-07 Auvergne Laitiere L Fermented milk and its preparation process
FR2397156A2 (en) * 1977-07-12 1979-02-09 Ibrahim Elias Ibrahim Dehydrated yoghurt and other fermented milk products - prepd. by pasteurising, fermenting, cooling and spray drying
FR2411001A1 (en) * 1977-12-06 1979-07-06 Dso Pharmachim LYOPHILISATE OBTAINED AFTER ENZYMATIC DECOMPOSITION OF A DAIRY PRODUCT AND ITS PREPARATION PROCESS
JPS59220154A (en) * 1983-05-27 1984-12-11 Daiki Nakayama Production of stable lactic acid beverage containing sugar

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, vol. 102, no. 17, page 483, résumé no. 147808c, Columbus Ohio, US; & JP-A-59 220 154 (NAKAYAMA, TAIKI) 11-12-1984 *
J.Lj. RASIC et al.: "Yoghurt", "Fermented fresh milk products", vol. 1, 1978, pages 293-295, Technical Dairy Publishing House, Copenhague, DK; *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0303946A2 (en) * 1987-08-21 1989-02-22 Werner Georg Munk Reconstitutable solid dry product for direct consumption, process for its preparation and its use
EP0303946A3 (en) * 1987-08-21 1990-03-07 Werner Georg Munk Reconstitutable solid dry product for direct consumption, process for its preparation and its use
FR2716341A1 (en) * 1994-02-23 1995-08-25 Gervais Danone Sa Food composition comprising a biscuit or a chocolate shell and a filling made from dairy product, fermented or not.
WO1995022906A2 (en) * 1994-02-23 1995-08-31 Compagnie Gervais Danone Food composition comprising a chocolate finger or shell and an optionally fermented dairy filling
WO1995022906A3 (en) * 1994-02-23 1995-09-28 Gervais Danone Co Food composition comprising a chocolate finger or shell and an optionally fermented dairy filling
EP0687420A2 (en) * 1994-02-23 1995-12-20 Compagnie Gervais Danone Foodstuff composition with biscuit or chocolate shell and a fermented or non fermented dairy product based filling
EP0687420A3 (en) * 1994-02-23 1998-01-07 Compagnie Gervais Danone Foodstuff composition with biscuit or chocolate shell and a fermented or non fermented dairy product based filling
EP0704164A3 (en) * 1994-09-08 1997-10-01 Fuji Oil Co Ltd Lactic bacteria containing composition

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