FR2748903A1 - YOGHURT CREAM COMPOSITION FOR SLICED PASTRY - Google Patents
YOGHURT CREAM COMPOSITION FOR SLICED PASTRY Download PDFInfo
- Publication number
- FR2748903A1 FR2748903A1 FR9700770A FR9700770A FR2748903A1 FR 2748903 A1 FR2748903 A1 FR 2748903A1 FR 9700770 A FR9700770 A FR 9700770A FR 9700770 A FR9700770 A FR 9700770A FR 2748903 A1 FR2748903 A1 FR 2748903A1
- Authority
- FR
- France
- Prior art keywords
- cream
- yogurt
- sliced
- pastry
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
L'invention concerne une composition de crème pour pâtisseries en tranches, comprenant des graisses végétales, du yaourt frais, du yaourt en poudre, du lait condensé, des lactoprotéines, du sirop de glucose, un arôme yaourt, du sucre pour fondant et de l'amidon modifié.A cream composition for sliced pastries comprising vegetable fats, fresh yogurt, powdered yogurt, condensed milk, lactoproteins, glucose syrup, yogurt flavor, fondant sugar and 'modified starch.
Description
La présente invention concerne le domaine desThe present invention relates to the field of
produits alimentaires et plus précisément celui des pâtis- food products and more specifically that of pastries
series devant être consommées comme en-cas, particulièrement series to be eaten as a snack, especially
appréciées des enfants.appreciated by children.
La présente invention a trait encore plus précisément à une pâtisserie du type en tranches garnie de crème. Une telle pâtisserie est formée de deux tranches de génoise entre lesquelles est interposée en sandwich une The present invention relates even more specifically to a pastry of the sliced type topped with cream. Such a pastry is formed of two slices of sponge cake between which is sandwiched a
couche de crème de garnissage.layer of filling cream.
Dans les pâtisseries en tranches à la crème déjà connues et vendues dans le commerce, la crème est une crème lactée. L'objet général de la présente invention est de réaliser une tranche dont la crème soit une crème à base de In cream slices already known and sold commercially, the cream is a milky cream. The general object of the present invention is to produce a slice whose cream is a cream based on
yaourt (lait fermenté).yogurt (fermented milk).
La présente invention a pour objectifs particu- The present invention has particular objectives
liers de réaliser une telle pâtisserie en tranches à la crème au yaourt qui soit en outre de grande durabilité (aptitude à la conservation), de grande souplesse et à haute valeur nutritionnelle. Ces objectifs sont atteints conformément à l'enseignement de la présente invention sur la base des liers to make such a sliced pastry with yogurt cream which is also of great durability (suitability for preservation), great flexibility and high nutritional value. These objectives are achieved in accordance with the teaching of the present invention on the basis of
considérations suivantes.following considerations.
L'aptitude à la conservation d'un produit, c'est- The ability to keep a product,
à-dire la stabilité de ses caractéristiques organoleptiques au cours du temps, est limitée dans une pâtisserie en tranches à la crème par 1) le risque de migration de l'eau de la crème à la génoise avec, par conséquent, imprégnation et ramollissement de cette dernière (réduction de la durée de vie du produit); 2) une gélification avec augmentation de la that is to say the stability of its organoleptic characteristics over time, is limited in a pastry sliced with cream by 1) the risk of migration of water from the cream to the sponge cake with, consequently, impregnation and softening of the latter (reduction of the life of the product); 2) gelling with increased
consistance pendant l'entreposage, causée par une modifica- consistency during storage, caused by a change in
tion graduelle et irréversible de la forme et des dimensions gradual and irreversible change of shape and dimensions
des micelles de caséine s'agglutinant aux basses tempéra- casein micelles sticking together at low temperatures
tures; 3) des modifications de la nature microbiologique du fait de la présence de micro-organismes dans les matières premières des composants et, enfin 4) un accroissement possible du caractère sablé du fait de l'augmentation de tures; 3) modifications of the microbiological nature due to the presence of microorganisms in the raw materials of the components and, finally 4) a possible increase in the sandy character due to the increase in
diamètre des cristaux de lactose par suite de la cristal- diameter of the lactose crystals as a result of the crystal-
lisation aux basses températures. Il est connu que la mesure de l'activité en eau reading at low temperatures. It is known that the measurement of water activity
(AE) dans des produits alimentaires est de première impor- (AE) in food is of primary importance
tance en vue de maîtriser le risque d'altération des carac- tance in order to control the risk of alteration of the charac-
téristiques organoleptiques, directement liées aux carac- organoleptic characteristics, directly linked to the characteristics
téristiques physiques, chimiques et bactériologiques. Par conséquent, il est nécessaire de pouvoir réaliser un procédé de production qui opère à des températures moyennement basses réglées aux stades du mélange, de la formation de la crème, de l'extrusion des mélanges avec une activité AE de 0,65 à physical, chemical and bacteriological teristics. Consequently, it is necessary to be able to carry out a production process which operates at moderately low temperatures set at the stages of mixing, of forming the cream, of extruding the mixtures with an AE activity of 0.65 to
0,75.0.75.
Pour la composition de la crème au yaourt de la présente invention, il est prévu d'utiliser du lait condensé dont la concentration en sucre (40 % du total) le rend résistant aux altérations de nature microbiologique indiquées ci-dessus. Avec cette concentration, on atteint effectivement un rapport sucre/eau de valeur optimale aux fins de la For the composition of the yogurt cream of the present invention, it is intended to use condensed milk whose sugar concentration (40% of the total) makes it resistant to alterations of a microbiological nature indicated above. This concentration effectively achieves an optimal sugar / water ratio for the purposes of
stérilité et en vue d'empêcher la cristallisation du lactose. sterility and to prevent crystallization of lactose.
En outre, il est prévu d'ajouter du sirop de glucose de composition apte à privilégier la présence de longues chaînes moléculaires, ce qui confère une bonne fluidité en s'opposant en outre à l'agrégation des micelles de caséine présentes dans la portion protéinique de la composition. Il est prévu une proportion de monosaccharides In addition, it is planned to add glucose syrup of composition capable of favoring the presence of long molecular chains, which gives good fluidity by also opposing the aggregation of casein micelles present in the protein portion. of composition. A proportion of monosaccharides is expected
de 30 % et une proportion de polysaccharides de 45 %. 30% and a proportion of polysaccharides of 45%.
Pour fixer l'eau libre, on a recours à des To fix the open water, we use
protéines de lait, obtenues par ultrafiltration et concen- milk proteins, obtained by ultrafiltration and concentrated
tration, particulièrement hydratables, ce qui a pour résultat d'empêcher la migration de l'eau vers la génoise mentionnée ci-dessus. On a prévu du sucre pour fondant formé d'un mélange de saccharose et d'amidon de faible humidité (5 %) de consistance compacte qui favorise la formation d'une crème tration, particularly hydratable, which has the effect of preventing the migration of water to the sponge cake mentioned above. Sugar has been provided for fondant formed from a mixture of sucrose and low humidity starch (5%) of compact consistency which promotes the formation of a cream.
dense et stable.dense and stable.
Des graisses végétales sont présentes, afin de communiquer à la crème une consistance douce, une structure Vegetable fats are present, in order to give the cream a soft consistency, a structure
plastique, une couleur blanche, une haute valeur nutrition- plastic, white color, high nutritional value-
nelle et de manière à apporter une contribution neutre au in a way that makes a neutral contribution to
goût de la crème elle-même.taste of the cream itself.
Enfin, de l'amidon modifié est présent. Finally, modified starch is present.
Avec une composition formulée de la sorte, il est possible de préparer la crème des pâtisseries en tranches en opérant à des températures limitées, c'est-à-dire basses ou moyennement basses, afin de maîtriser l'activité en eau comme With a composition formulated in this way, it is possible to prepare the cream for sliced pastries by operating at limited temperatures, that is to say low or moderately low, in order to control the water activity as
indiqué ci-dessus.indicated above.
L'objet de la présente invention réside donc dans une composition de crème pour pâtisseries en tranches, comprenant les composants suivants: graisses végétales 35-37 % yaourt frais 12-16 % yaourt en poudre 6-4 % lait condensé 14-20 % lactoprotéines 4-6 % sirop de glucose 7-10 % arôme yaourt 0,8-1,2 % sucre pour fondant 13-15 % amidon modifié 1-2 % The object of the present invention therefore resides in a composition of cream for sliced pastries, comprising the following components: vegetable fats 35-37% fresh yogurt 12-16% powdered yogurt 6-4% condensed milk 14-20% lactoproteins 4-6% glucose syrup 7-10% yogurt flavor 0.8-1.2% sugar for fondant 13-15% modified starch 1-2%
tous les pourcentages étant exprimés en poids. all the percentages being expressed by weight.
On donne ci-après la description d'un procédé de A description is given below of a process for
préparation d'une crème selon la présente invention, en partant de la composition suivante: graisses végétales 35-37 % yaourt frais 12-16 % yaourt en poudre 6-4 % lait condensé 14-20 % lactoprotéines 4-6 % sirop de glucose 7-10 % arôme yaourt 0,8- 1,2 % sucre pour fondant 13-15 % amidon modifié 1-2 % preparation of a cream according to the present invention, starting from the following composition: vegetable fats 35-37% fresh yogurt 12-16% powdered yogurt 6-4% condensed milk 14-20% lactoproteins 4-6% glucose syrup 7-10% yogurt flavor 0.8- 1.2% sugar for fondant 13-15% modified starch 1-2%
tous les pourcentages étant exprimés en poids. all the percentages being expressed by weight.
On mélange dans un récipient, la graisse végétale fondue, le sirop de glucose et le lait condensé (matières premières liquides denses). On verse le contenu dans un mélangeur dans lequel on introduit également l'amidon modifié, les lactoprotéines et le yaourt en poudre. Le mélangeur ou l'unité de mélange fonctionne à une température The mixed vegetable fat, glucose syrup and condensed milk (dense liquid raw materials) are mixed in a container. The contents are poured into a mixer into which the modified starch, lactoproteins and powdered yogurt are also introduced. The mixer or mixing unit operates at a temperature
de 25 C (température ambiante).25 C (room temperature).
On ajoute ensuite au contenu du mélangeur le sucre pour fondant et la graisse végétale solide, et on ajoute au stade suivant du yaourt frais et un arôme. La crème de yaourt ainsi préparée est transvasée dans un appareil de turbo-émulsion, à la sortie duquel elle rencontre un courant de fruits frais ou séchés découpés en morceaux, ou de céréales ou de produits similaires, pour entrer ensuite dans un mélangeur statique duquel le mélange sort prêt à garnir The sugar for fondant and the solid vegetable fat are then added to the contents of the mixer, and fresh yogurt and a flavoring are added at the next stage. The yoghurt cream thus prepared is transferred into a turbo-emulsion device, at the outlet of which it encounters a stream of fresh or dried fruit cut into pieces, or of cereals or similar products, to then enter a static mixer from which the mixture comes out ready to garnish
des tranches de génoise.slices of sponge cake.
A cette fin, la crème est extrudée par des buses de distribution à travers lesquelles le courant continu de crème permet d'obtenir une couche continue de garnissage sur le support de pâte cuite au four qui s'avance sur la bande de transport. On procède ensuite aux opérations d'assemblage, au refroidissement à 5-10 C, au découpage, à la décoration, à To this end, the cream is extruded by dispensing nozzles through which the continuous stream of cream makes it possible to obtain a continuous layer of filling on the support for baked dough which advances on the conveyor belt. We then proceed to the assembly operations, cooling to 5-10 C, cutting, decorating,
l'emballage de la tranche lactée au yaourt. the packaging of the milk slice with yogurt.
La description qui précède concerne une compo- The above description relates to a composition
sition de crème et un procédé de production de la crème elle- sition of cream and a process for producing the cream itself
même ayant la composition indiquée, la composition et les températures mises en jeu dans le procédé étant choisies de manière réaliser les objectifs de l'invention tels que even having the indicated composition, the composition and the temperatures involved in the process being chosen so as to achieve the objectives of the invention such as
définis ci-dessus.defined above.
Claims (2)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT96RM000359A IT1284649B1 (en) | 1996-05-24 | 1996-05-24 | COMPOSITION OF YOGURT CREAM FOR CREAM TRANCINI. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2748903A1 true FR2748903A1 (en) | 1997-11-28 |
| FR2748903B1 FR2748903B1 (en) | 1999-02-19 |
Family
ID=11404241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9700770A Expired - Fee Related FR2748903B1 (en) | 1996-05-24 | 1997-01-24 | YOGHURT CREAM COMPOSITION FOR SLICED PASTRY |
Country Status (4)
| Country | Link |
|---|---|
| DE (1) | DE19650106C2 (en) |
| ES (1) | ES2110923B1 (en) |
| FR (1) | FR2748903B1 (en) |
| IT (1) | IT1284649B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0948896A1 (en) * | 1998-04-09 | 1999-10-13 | Quest International B.V. | Confectionary cream containing probiotic microorganisms |
| FR2895877A1 (en) * | 2006-01-06 | 2007-07-13 | Gervais Danone Sa | FERMENTED MILK POWDER OR YOGURT WITH HIGH DENSITY IN LACTIC FERMENTS |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EA001875B1 (en) * | 1997-08-28 | 2001-10-22 | Сосьете Де Продюи Нестле С.А. | Cream-based food composition and process for the manufacture thereof |
| FR2889650B1 (en) * | 2005-08-10 | 2009-02-06 | Gervais Danone Sa | FATTY FAT OR IMITATION OF CHOCOLATE FOR CEREAL COOKING PRODUCTS |
| US10206410B2 (en) * | 2014-11-21 | 2019-02-19 | The Quaker Oats Company | Reduced water activity yogurt |
| US10182581B2 (en) | 2014-11-21 | 2019-01-22 | The Quaker Oats Company | Reduced water activity yogurt |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0440203A1 (en) * | 1990-02-01 | 1991-08-07 | Lotte Co., Ltd | Emulsified composition and production method thereof |
| DE4202267A1 (en) * | 1992-01-28 | 1993-07-29 | Doehler Gmbh | Stable mixt. for prodn. of baked sponge with keeping properties - contains yoghurt powder sweetener, vegetable fat, soya grits, protein, acidifier and emulsifier |
| JPH0646758A (en) * | 1992-07-23 | 1994-02-22 | Kanegafuchi Chem Ind Co Ltd | Filling material for baking and its production |
| EP0666031A2 (en) * | 1994-02-02 | 1995-08-09 | BARILLA G. e R. F.lli - Società per Azioni | Cream based on anhydrous fat containing vaible lactobacillus |
| 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. |
| EP0683982A1 (en) * | 1994-05-23 | 1995-11-29 | BARILLA G. e R. F.lli - Società per Azioni | A bakery product with a high yoghurt content |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB219777A (en) * | 1923-06-15 | 1924-08-07 | Alfred Norman Renton | Improvements relating to combing machines |
| DE3727680A1 (en) * | 1986-08-19 | 1988-03-03 | Ferrero Ohg | Confectionery product and process for the production thereof |
| DE8712352U1 (en) * | 1987-09-11 | 1987-11-26 | Dombrowski, Richard, 4817 Leopoldshöhe | Packaged sandwich-type food |
| DE3913125A1 (en) * | 1988-05-31 | 1989-12-14 | Maroudas Johann | METHOD FOR PRODUCING A FOOD |
| AU5151193A (en) * | 1992-10-21 | 1994-05-09 | Unilever N.V. | Sweet fruit spread |
| HU222567B1 (en) * | 1995-10-03 | 2003-08-28 | Foodinvest Group S.R.L. | A crem composition and slice type milkbased sweet |
| DE19537568C2 (en) * | 1995-10-03 | 1997-08-07 | Foodinvest Group Srl | Cream composition for milk cuts |
-
1996
- 1996-05-24 IT IT96RM000359A patent/IT1284649B1/en active IP Right Grant
- 1996-12-03 DE DE19650106A patent/DE19650106C2/en not_active Expired - Fee Related
-
1997
- 1997-01-24 FR FR9700770A patent/FR2748903B1/en not_active Expired - Fee Related
- 1997-05-22 ES ES09701113A patent/ES2110923B1/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0440203A1 (en) * | 1990-02-01 | 1991-08-07 | Lotte Co., Ltd | Emulsified composition and production method thereof |
| DE4202267A1 (en) * | 1992-01-28 | 1993-07-29 | Doehler Gmbh | Stable mixt. for prodn. of baked sponge with keeping properties - contains yoghurt powder sweetener, vegetable fat, soya grits, protein, acidifier and emulsifier |
| JPH0646758A (en) * | 1992-07-23 | 1994-02-22 | Kanegafuchi Chem Ind Co Ltd | Filling material for baking and its production |
| EP0666031A2 (en) * | 1994-02-02 | 1995-08-09 | BARILLA G. e R. F.lli - Società per Azioni | Cream based on anhydrous fat containing vaible lactobacillus |
| 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. |
| EP0683982A1 (en) * | 1994-05-23 | 1995-11-29 | BARILLA G. e R. F.lli - Società per Azioni | A bakery product with a high yoghurt content |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 018, no. 271 (C - 1203) 24 May 1994 (1994-05-24) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0948896A1 (en) * | 1998-04-09 | 1999-10-13 | Quest International B.V. | Confectionary cream containing probiotic microorganisms |
| FR2895877A1 (en) * | 2006-01-06 | 2007-07-13 | Gervais Danone Sa | FERMENTED MILK POWDER OR YOGURT WITH HIGH DENSITY IN LACTIC FERMENTS |
| US9131703B2 (en) | 2006-01-06 | 2015-09-15 | Intercontinental Great Brands Llc | Powder of fermented milk or of yogurt with a high density of lactic ferments |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2110923B1 (en) | 1998-09-01 |
| DE19650106C2 (en) | 1999-03-11 |
| IT1284649B1 (en) | 1998-05-21 |
| DE19650106A1 (en) | 1997-11-27 |
| ITRM960359A1 (en) | 1997-11-24 |
| ITRM960359A0 (en) | 1996-05-24 |
| ES2110923A1 (en) | 1998-02-16 |
| FR2748903B1 (en) | 1999-02-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |
Effective date: 20081029 |