COMPOSITION OF FERMENTED FRESH CHEESE WITH HIGH PROTEIN CONTENT

Abstract

FERMENTED FRESH CHEESE COMPOSITION WITH A HIGH PROTEIN CONTENT The present invention relates to a spoonable fermented fresh cheese composition with a high protein content, of the quark or skyr type, intended for people requiring increased protein intake such as athletes and the elderly. To this end, the composition according to the invention is characterized in that it comprises: - at least 8%, by weight, of proteins, relative to the total weight of the composition, - the proteins being made up of a mixture of casein and milk whey proteins in a weight ratio of between 50 / 50 and 75 / 25, - the milk whey proteins comprising at least 20% of denatured milk whey proteins in the form of microparticles, by weight relative to the total weight of the whey proteins, - and in that the pH is less than 4.6.

Description

Title of the invention: FERMENTED FRESH CHEESE COMPOSITION WITH A HIGH PROTEIN CONTENT

[0001] The present invention relates to a composition of fermented fresh cheese with a high protein content, such as quark or skyr, intended for people requiring increased protein intake, such as athletes and the elderly.

[0002] The market for high protein products, i.e. products with a protein content of more than 8%, is growing, particularly in Europe and North America.

[0003] Thus, nutritional compositions, specifically adapted to the condition of people such as the elderly, people suffering from malnutrition or even athletes, are developed and proposed in order to provide them with the nutritional compounds that meet their needs and that they do not find, or do not find in sufficient quantity, in their diet. Such supplementation aims mainly to provide proteins.

[0004] In sportspeople, protein-rich nutritional compositions are used to provide the proteins necessary to support physical activity for better recovery.

[0005] Protein supplementation also aims to re-nutrition the malnourished person or to anticipate a state of malnutrition likely to occur in the event of hospitalization or illness. During aging, elderly people are more susceptible to a state of malnutrition due to physiological changes linked to age, illness, disability, cognitive disorders or loss of taste. Malnutrition can be defined as a dietary imbalance between intake and needs. It is the cause of multiple deficiencies and increases the syndrome of sarcopenia, a progressive decrease in the strength and mass of skeletal muscles linked to age.

[0006] Protein-enriched nutritional compositions used in such situations include, as protein sources, proteins of dairy origin such as caseins and whey proteins from milk or proteins of plant origin, such as soy proteins. As used herein, the term "whey proteins" refers to whey proteins. Among these protein sources, whey proteins are of nutritional interest and are so-called fast-digesting proteins, i.e., the amino acids appear quickly and in high concentration in the blood plasma. Conversely, casein exhibits slower digestion.

[0007] Whey proteins are rich in essential amino acids but also in branched-chain amino acids such as leucine, isoleucine and valine. Essential amino acids are amino acids that cannot be synthesized endogenously by the body.

[0008] Furthermore, studies reveal that the high leucine content in whey proteins may play a role in preventing sarcopenia, by regulating protein turnover during aging and helping to maintain muscle mass. As such, whey proteins have been shown to be effective in stimulating muscle synthesis (Farnfield et al., 2005).

[0009] In addition to preventing sarcopenia, whey proteins are of interest to athletes by helping them to support and develop their muscle mass.

[0010] Many protein-rich nutritional compositions are currently available. These include compositions in the form of drinks or dessert creams. For desserts, these are flavored creams with fruit, coffee, or chocolate flavors.

[0011] However, there is still a need to expand the range of protein-rich products by offering products that are both high-performance and similar to conventional food products. Fresh fermented cheeses such as quark or skyr are interesting for this purpose.

[0012] Quark, also known as "quarg" or "speisequark", is a fermented fresh cheese-type dairy product. This product is obtained by pasteurizing milk and fermenting and / or adding coagulant until curdling occurs. This product is mainly found on the market in Northern European countries.

[0013] However, fermented fresh cheeses with a high protein content do not have organoleptic characteristics that are satisfactory to consumers.

[0014] Indeed, these products have texture problems, which can be sticky, too firm or even too consistent. Given the characteristics of these products, food intake is reduced, and consequently the protein intake is insufficient to generate a significant nutritional action suitable for the elderly, people in a state of malnutrition and athletes.

[0015] For example, there are Quark-type products on the market with 12% protein. These products have a problem with texture and consistency due to their composition being too rich in protein. It also has a moderately interesting nutritional profile due to a too low quantity of whey protein.

[0016] European patent EP 2 675 281 describes the preparation of products such as quarks based on caseins and whey proteins according to a casein / whey ratio 50 / 50. With such a ratio, it is likely to observe problems of phase shift and significant viscosity.

[0017] The invention aims to solve all of the above-mentioned problems.

[0018] One of the aims of the present invention is thus to propose a cheese composition fresh fermented with a high protein content which has organoleptic properties acceptable to the consumer, notably a smooth texture, in particular a supple and pleasant texture, without any phase shift phenomenon, a protein profile which is interesting from a nutritional point of view, the composition being intended for both active and sporty people as well as the elderly or even the malnourished.

[0019] To this end, the invention relates to a composition of fermented fresh spoonable cheese, of the quarg or quark or skyr type, characterized in that it comprises:

[0020] - at least 8%, by weight, of proteins, relative to the total weight of the composition, - the proteins being made up of a mixture of casein and milk serum proteins in a weight ratio of 50 / 50 to 75 / 25, - milk whey proteins comprising at least 20% of denatured whey proteins in the form of microparticles, by weight relative to the total weight of whey proteins,

[0021] - the pH of the composition being less than 4.6.

[0022] The composition according to the invention has a serum protein content that is of interest with regard to nutritional intake, in particular for athletes and the elderly. The amount of serum protein in the composition is specifically adjusted so as not to observe any phase shift phenomenon.

[0023] The composition according to the invention also has good organoleptic characteristics, with a soft and pleasant texture, as well as a creamy taste, thanks to the contribution of denatured serum proteins in the form of microparticles.

[0024] Advantageously, the milk serum proteins comprise at least 35%, preferably at least 40% of serum proteins in the form of microparticles, by weight relative to the total weight of the serum proteins,

[0025] According to a preferred embodiment of the invention, the ratio between casein and serum proteins is 70 / 30.

[0026] At such a ratio, organoleptic characteristics such as improved smoothness are well perceived by the consumer.

[0027] Preferably, according to such a ratio, the serum proteins comprise between 20 and 35% of serum proteins in the form of microparticles, by weight relative to the total weight of serum proteins.

[0028] According to another preferred embodiment of the invention, the ratio between casein and serum proteins is 55 / 45.

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[0041] Such a ratio further promotes the nutritional aspect of the product as well as the texture, particularly the smoothness. Preferably, according to such a ratio, the serum proteins comprise more than 35% of serum proteins in the form of microparticles, by weight relative to the total weight of serum proteins. According to one embodiment, the denatured serum proteins in the form of microparticles have an average diameter greater than 1 μm, preferably greater than 2.5 μm. According to one embodiment, the composition comprises at least 10%, preferably at least 12%, and more preferably more than 14% of proteins, by weight relative to the total weight of the composition. According to one embodiment, the composition comprises at most 5% of carbohydrates, by weight relative to the total weight of the composition. According to one embodiment, the composition comprises at most 5% of fat, by weight relative to the total weight of the composition. According to one embodiment, the composition comprises one or more lactic bacteria, one or more texturizing agents, one or more colorants, one or more flavors. According to one embodiment, the composition has a viscosity of less than 150 Pa.s measured at a shear rate of 1 s-1 at 6°C. The viscosity obtained is thus at least 10% lower than that of a classic quark, skyr or fresh cheese with a classic ratio of caseins to serum proteins of 80:20 with the same total protein content. The invention also relates to a process for preparing a fresh cheese composition from milk of all animal species as described above, the process comprising the following steps: - a step in the preparation of fresh cheese - a step of obtaining denatured and microparticulated serum proteins, - a mixing step of 60 to 95% fresh cheese and 5 to 40% serum proteins comprising at least 20% of denatured serum proteins in the form of microparticles, by weight relative to the total weight of serum proteins. The preparation of fresh cheese is carried out according to any of the methods well known to those skilled in the art. For example, the method may comprise the following steps: - obtaining skimmed milk, - pasteurization, preferably at 90°C, for 5 minutes, - fermentation, preferably at 30°C, for 14 hours, at pH 4.6,

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[0050] - thermization, preferably at 60°C, for 1 minute, - separation of the curd by any physical means, preferably at 50°C, - cooling the curd, preferably to 15°C. Once the curd has cooled, you can optionally add cream or yogurt. Whey proteins comprising at least 20% of whey proteins in microparticle form, by weight relative to the total weight of whey proteins, are then added to the curd. The invention also relates to the use of a composition as defined above for nutritional supplementation of sportspeople or elderly people, in particular for protein supplementation or renutrition. The invention will be better understood by reading the following examples of embodiment, which are intended to be illustrative and not limiting. Example 1: Rheology study Rheology studies were carried out on the four fresh cheese compositions below: - MPI 1% case / PS ratio 80 / 20: Composition of fresh cheese with 11% protein; casein / non-microparticulate serum protein ratio of 80 / 20. - MP12% case / PS ratio 80 / 20: Composition of fresh cheese at 12% of proteins; casein / non-microparticulate whey protein ratio of 80 / 20. - MP12% case / PS ratio 70 / 30: Composition of fresh cheese at 12% of proteins; casein / denatured and microparticulated whey protein ratio of 70 / 30. - MP12% case / PS ratio 50 / 50: Composition of fresh cheese at 12% of proteins; casein / non-microparticulate whey protein ratio of 50 / 50. Flow curves were performed using an MCR300 rheometer (Anton Paar, Graz, Austria) equipped with a cone-plate geometry (CP50-4; diameter 50mm) in the shear range from 1 to 350s 1 to 6°C. The results are shown in Table 1 below:

[0051] [Tables 1] Viscosity at 1 s 1 (Pa.s) Viscosity at 10 s 1 (Pa.s) Viscosity at 50 s 1 (Pa.s) Viscosity at 350 s 1 (Pa.s) MP11% ratio cas / PS 80 / 20 189 19 6.0 1.28 MP 12% ratio Cas / PS 80 / 20 108 11.5 4.2 0.952 MP 12% ratio Cas / PS 70 / 30 79 9 3.7 0.724 MP 12% ratio Cas / PS 50 / 50 36 7 3.2 0.630

[0052] The composition MP12% ratio Cas / PS 70 / 30 is less viscous than MPI 1% ratio cas / PS 80 / 20 and than MP12% ratio Cas / PS 80 / 20 but slightly more viscous than MP12% ratio Cas / PS 50 / 50. However, a phase shift is observed in the composition MP12% ratio Cas / PS 50 / 50. The composition MP12% ratio Cas / PS 70 / 30 is a good compromise between on the one hand a texture that is too firm and too consistent and on the other hand a pleasant but unstable texture (phase shift).

[0053] Furthermore, in the mouth the composition MP12% ratio Cas / PS 70 / 30 has a creamy taste and a satisfactory smoothness.

Claims

Claims

1. A spoonable fermented fresh cheese composition, of the quark or skyr type, characterized in that it comprises: - at least 12%, by weight, of proteins, relative to the total weight of the composition, - the proteins being made up of a mixture of casein and milk serum proteins in a weight ratio of between 50 / 50 and 75 / 25, - the milk serum proteins comprising at least 20% of denatured milk serum proteins in the form of microparticles, by weight relative to the total weight of the serum proteins, - and in that the pH is less than 4.

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2. Composition according to claim 1, characterized in that the ratio between casein and milk serum proteins is 70 / 30.

3. Composition according to claim 1 or 2, characterized in that the ratio between casein and milk serum proteins is 55 / 45.

4. Composition according to one of the preceding claims, characterized in that the serum proteins comprise at least 35%, preferably at least 40% of serum proteins in the form of microparticles, by weight relative to the total weight of serum proteins.

5. Composition according to one of the preceding claims, characterized in that the serum proteins in the form of microparticles have an average diameter greater than 1 μm, preferably greater than 2.5 μm.

6. Composition according to one of the preceding claims, characterized in that it comprises at least 14% of proteins, by weight, relative to the total weight of the composition.

7. Composition according to one of the preceding claims, characterized in that it comprises at most 5% of carbohydrates by weight, relative to the total weight of the composition.

8. Composition according to one of the preceding claims, characterized in that it comprises at most 5% of fat, by weight, relative to the total weight of the composition.

9. Composition according to one of the preceding claims, characterized in which includes one or more lactic bacteria, one or more texturizing agents, one or more colorings, one or more flavorings.

10. Composition according to one of the preceding claims, characterized in that it has a viscosity of less than 150 Pas.s measured at a shear rate of 1 s 1 at 6°C.

11. Composition as defined in one of claims 1 to 10 for its use in the nutritional supplementation of sportspeople or elderly people.