Powdered preparation for making yogurt

Abstract

Powdered preparation for making yogurt. The invention relates to a preparation for making yogurt from plant-based milk, comprising, on the one hand, a powdered fermentation agent including at least one lactic acid bacteria selected from Lactococcus lactis, and on the other hand, a powdered texturizing agent including at least one thickener soluble in said milk at room temperature. The invention also relates to a method for making yogurt from plant-based milk using said preparation, and the yogurt thus obtained.

Description

Title of the invention: Powdered preparation for the manufacture of yogurt

[0001] The present invention relates to a powdered preparation for the manufacture of a yogurt and more particularly a yogurt based on vegetable milk, the use of this preparation for manufacturing a yogurt, and the yogurt thus obtained.

[0002] The term "yogurt" is legally reserved for the product of milk processing by specific ferments; the term "milk" also has a legal definition, namely that it is the product of milking a dairy female, a cow, a sheep (sheep's milk), a goat (goat's milk).... By extrapolation, in this text, the term "vegetable milk" will be used to designate a liquid composition obtained from a plant such as a fruit (coconut...), cereals (oats, spelt, rice...), oilseeds (almond, hazelnut, cashew nut...), legumes (soy...) and the expression "yogurt made from vegetable milk" to indicate a product of fermentation of a said vegetable milk, by one or more ferments of any kind.

[0003] Document WO2020 / 070045A1 describes a method for manufacturing a yogurt based on vegetable milk according to which a) ferments are mixed at room temperature; 0.1-3 g per 100 ml of fermented milk of one or more texturizing agents miscible with water at a temperature of 10-45°C; and vegetable milk, b) the mixture is distributed in containers suitable for the fermentation step in a yogurt maker and c) the mixture is left to ferment at a temperature of 35-45°C for 6-12 h.

[0004] The disadvantage of most domestic yogurt manufacturing processes such as the above process, and whatever the origin of the milk, is that they involve a heating period for the fermentation stage and therefore the need to use a yogurt maker type device, in particular because this heating period is long.

[0005] In terms of electricity consumption, even if it is not very energy-intensive, but also in terms of size, particularly given its frequency of use and its sole purpose for making yogurts, such a device is not always available and its acquisition is also not desirable. The use of a yogurt maker also involves making 8-12 yogurts at a time, which may be excessive depending on the number of consumers in the household.

[0006] The invention provides a solution to the problem posed by existing options with a method for manufacturing a yogurt based on vegetable milk which does not require heating for fermentation, which can be carried out at room temperature.

[0007] For this purpose, specific ferments have been selected which, in combination with a or texturizing agents and vegetable milk, makes it possible to obtain a yogurt with the same organoleptic qualities as a yogurt obtained by hot fermentation, that is to say a similar appearance, color, texture, taste, smell, aromas.

[0008] This result is rather unexpected because the sole property of a ferment to carry out fermentation at lower temperatures than those of the lactic ferments conventionally used, namely below 40-45°C, does not de facto lead to compatibility with all the ingredients and in particular the texturizing agents to ensure the fermentation of the milk.

[0009] Thus, the invention resides in a preparation for the manufacture of a yogurt based on vegetable milk, comprising:

[0010] on the one hand, a powdered fermentation agent comprising at least one lactic ferment chosen from Lactococcus lactis, and

[0011] on the other hand, a powdered texturizing agent comprising at least one thickener soluble in said milk at room temperature.

[0012] It also relates to an implementation of this preparation in a process for manufacturing a yogurt based on vegetable milk, as well as the yogurt thus obtained.

[0013] The preparation of the invention is in the form of a powder comprising, together or separately, the fermentation agent and the texturizing agent. Thus, according to a variant of the invention, the latter can be packaged in the same container. According to an alternative variant, the preparation of the invention is in the form of a kit comprising, separately, the fermentation agent and the texturizing agent.

[0014] By kit according to the invention is meant a combination of at least two parts, namely a fermentation agent on the one hand, and a texturizing agent on the other hand, which are separated from each other, and which are intended to be brought into contact for the purpose of making yogurt. For this purpose, these agents can first be mixed and then the mixture poured into the milk. Alternatively, they can be poured together or successively into the milk. Advantageously, each of the two parts is packaged in a bag approved for food contact and hermetically sealed and resealable, in particular to remain protected from humidity, oxygen and UV rays. It will advantageously be made of a multi-layer material comprising at least one layer of aluminum.

[0015] Room temperature means a temperature of 15-30°C.

[0016] As indicated above, a single ferment of the species Lactococcus lactis makes it possible to obtain a yogurt having acceptable organoleptic properties; they can nevertheless be improved by selecting one or more preferential subspecies of Lactococcus lactis chosen in particular from Lactococcus lactis subpp cremoris, Lactococcus lactis subpp lactis and Lactococcus lactis lactis biovar diacetylactis, and / or by adding one or more other ferments which will be / will be chosen from Lactobacillus rhamnosus, Lactobacillus plantarum and Leuconostoc mesenteroid.es subpp cremoris.

[0017] In this way, according to a variant of the invention, the fermentation agent of a preparation of the invention comprises the ferments Lactococcus lactis subpp cremoris, Lactococcus lactis subpp lactis, Lactococcus lactis lactis biovar diacetylactis and Leuconostoc mesenteroides subpp cremoris.

[0018] Ferments are generally commercially available in powder form and can be used directly as is.

[0019] In addition to the ferments, a preparation of the invention comprises a texturizing agent comprising at least one thickener. For the purposes of the invention, the thickener(s) must be food-grade and soluble in vegetable milk at room temperature. Since milks, and in particular vegetable milks, are overwhelmingly made up of water, it is assumed that a thickener soluble in a vegetable milk is a water-soluble thickener. Thickeners whose thickening power is best expressed at room temperature will also be preferably retained.

[0020] Such thickeners are well known to those skilled in the art; they are also marketed, generally in powder form, in which form they can be directly used in the context of the invention. They are preferably chosen from starches, modified or not, of rice, corn, potato, wheat and cassava; from guar, tara, gellan and xanthan gums; from dietary fibers such as inulin, flax fibers, psyllium fibers and konjac fibers; and from precooked flours (also called cereal creams) of rice, oats and soy.

[0021] Some of the suitable thickeners may have a complementary function in the yogurt obtained and thus have a favorable influence on the organoleptic qualities of the yogurt. Also, a preparation of the invention may contain other food additives than the thickening agent(s). These additives may be chosen from flavorings, sweetening agents, coloring agents. A preparation of the invention may further comprise any other ingredient contributing to flavoring / flavoring the yogurt such as pieces of dried fruit or cereals, spices, fruit powder (freeze-dried).

[0022] Another subject of the invention is a method for manufacturing a yogurt based on vegetable milk, using the preparation of the invention. Thus, this method comprises the following steps:

[0023] a preparation of the invention is provided as described above and meeting any one or more of the characteristics mentioned, considered alone or in combination,

[0024] the fermentation agent and the texturizing agent are poured into said vegetable milk and mixing until said agents are completely dissolved,

[0025] optionally, the mixture is poured or distributed into one or more pots, and

[0026] left at room temperature for 6-20 hours, preferably 8-16 hours.

[0027] The following characteristics are desirable in that they make it possible to obtain a yogurt having optimal organoleptic qualities; they can be considered alone or in combination.

[0028] Thus, according to one variant, 0.05-5 g of fermentation agent is used per 100 ml of milk, preferably 0.05-1 g per 100 ml of milk.

[0029] According to one variant, 0.1-20 g of texturizing agent are used per 100 ml of milk, preferably 0.5-6 g per 100 ml of milk.

[0030] According to one variant, the texturizing agent comprises one or more starch(es), modified or not, the content of said starch(es) being 0.5-10 g per 100 ml of milk, preferably 0.5-3 g per 100 ml of milk.

[0031] According to one variant, the texturizing agent comprises one or more gum(s), the content of said gum(s) being 0.1-3 g per 100 ml of milk, preferably 0.2-1.5 g per 100 ml of milk.

[0032] According to one variant, the texturizing agent comprises one or more dietary fibers, the content of said fiber(s) being 0.1-10 g per 100 ml of milk, preferably 0.5-3 g per 100 ml of milk.

[0033] According to a variant, the texturizing agent comprises one or more precooked flours and in that the content of said flour(s) is 0.5-10 g per 100 ml of milk, preferably 0.5-3 g per 100 ml of milk.

[0034] According to a variant, for 100 g of preparation of the invention, the fermentation agent is in an amount of 0.5-6 g, preferably 3-5 g.

[0035] According to one variant, the texturizing agent comprises, per 100 g of texturizing agent, 30-40 g of chicory inulin, 30-40 g of rice starch and 20-35 g of xanthan gum or guar gum or a mixture of the two gums.

[0036] The process of the invention is suitable for any milk, whether whole or skimmed and whatever its origin, in particular for any milk of plant origin. It can be chosen from coconut, almond, oat, hazelnut, spelt, hemp milks; these milks being commercially available; a yogurt can also be made from a mixture of these milks or any other milk, and for example a mixture of milk(s) of plant origin and milk(s) of animal origin.

[0037] The invention also resides in a yogurt obtained by a process of the invention or using a preparation of the invention.

[0038] A preparation of the invention will preferably be packaged in 12.25 g containers to be dissolved in 500 ml of vegetable milk. The entire preparation of the invention can be used at once; alternatively, it is possible to divide the preparation of the invention, preferably when the weight ratio of the preparation / volume of milk is respected to obtain a yogurt as valuable as possible. Thus, a fraction of 2.45 g of preparation of the invention can be mixed with 100 ml of milk to obtain a single yogurt. The conditions of use may be printed on the container. Advantageously, the preparation of the invention is packaged in a bag approved for food contact and hermetically sealed and resealable, in particular to remain protected from humidity, oxygen and UV rays. It will advantageously be made of a multilayer material comprising at least one layer of aluminum.

[0039] In another embodiment of the invention, the preparation is in the form of two containers, one for the fermentation agent and the other for the texturizing agent, for example a container of 0.5 g for the fermentation agent and a container of 11.75 g for the texturizing agent.This presentation allows the consumer to adjust the consistency of the yogurt, by adding more or less texturizing agent compared to the dose recommended in the conditions of use which will accompany the containers such as sachets or which will be printed on the containers.

[0040] The invention further relates to a method for manufacturing a yogurt based on vegetable milk, which comprises the following steps:

[0041] a preparation of the invention as defined above is available,

[0042] the fermentation agent and the texturizing agent are poured into said vegetable milk and mixing until said agents are completely dissolved,

[0043] optionally, the mixture is poured or distributed into one or more pots, and

[0044] left at room temperature for 6-20 hours, preferably 8-16 hours.

[0045] If the preparation of the invention is in the form of a kit, the fermentation agent and the texturizing agent can be poured at the same time or one after the other.

[0046] Mixing a preparation of the invention with milk can be carried out using a whisk, or any other utensil allowing the preparation to be dissolved in the milk. Depending on the temperature of the milk, and in particular if it is cold, i.e. coming from a refrigerator, the mixing will have to last longer and / or be more vigorous.

[0047] At the end of this step, a yogurt is obtained in a very practical manner, without having to resort to a yogurt maker or similar device. Before consumption, the yogurt can be cooled in the refrigerator at a temperature of around 4-6°C for approximately 2 hours. If it is not eaten immediately after its production or after cooling, it can be kept in the refrigerator for several days, without losing its properties.

[0048] Thus, the invention also relates to a yogurt obtained by fermentation at room temperature of a mixture comprising at least one preparation of the invention and a vegetable milk; ideally, it is obtained by fermentation at room temperature of a mixture comprising 0.5-6 g of a preparation of the invention and 100 ml of vegetable milk, to which any additive indicated above can be incorporated. This yogurt, although presenting different ferments from yogurts traditionally obtained in a yogurt maker, it has the same organoleptic qualities, notably texture, flavor, etc. It can be firm, stirred, or drunk.

[0049] The invention is illustrated with the following examples.

[0050] Example 1: Obtaining a preparation of the invention

[0051] A preparation of the invention for fermenting 11 of vegetable drink is obtained from: • 1 g of a mixture of the following bacteria, Lactococcus lactis, Lactococcus cremoris, Leucosnostoc cremoris, Lactobacillus Rhamnosus; • 12 g of corn starch (pregelatinized); • 15 g of chicory inulin; and • 5 g of guar gum.

[0052] 33 g of preparation of the invention are obtained.

[0053] Example 2: Use of the preparation of Example 1

[0054] The protocol is as follows: • pour 1 liter of almond milk into a salad bowl; • pour the contents of the preparation from Example 1 in a fine rain into the milk; • mix everything together using a kitchen whisk (manual or electric) or an electric mixer / blender; • pour the mixture obtained into one or more jars (glass or ceramic for example); • leave to ferment on the kitchen counter, at room temperature, for approximately 15 hours; then • place the resulting yogurts in the refrigerator a few hours before tasting.

Claims

Claims

1. Preparation for the manufacture of a yogurt based on vegetable milk, characterized in that it comprises, on the one hand, a powdered fermentation agent comprising at least one lactic ferment chosen from Lactococcus lactis, and on the other hand, a powdered texturizing agent comprising at least one thickener soluble in said milk at room temperature.

2. Preparation according to claim 1, characterized in that it is presented in the form of a kit comprising, separately, on the one hand, a powdered fermentation agent comprising at least one lactic ferment chosen from Lactococcus lactis, and on the other hand, a powdered texturizing agent comprising at least one thickener soluble in said milk at room temperature.

3. Preparation according to claim 1 or 2, characterized in that the lactic ferment(s) are chosen from Lactococcus lactis subpp cremoris, Lactococcus lactis subpp lactis and Lactococcus lactis lactis biovar diacetylactis.

4. Preparation according to any one of claims 1-3, characterized in that the fermentation agent further comprises at least one other ferment chosen from Lactobacillus rhamnosus, Lactobacillus plantarum and Leuconostoc mesenteroides subpp cremoris.

5. Preparation according to any one of claims 1-4, characterized in that the fermentation agent comprises the ferments Lactococcus lactis subpp cremoris, Lactococcus lactis subpp lactis, Lactococcus lactis lactis biovar diacetylactis and Leuconostoc mesenteroides subpp cremoris.

6. Preparation according to any one of claims 1-5, characterized in that the texturizing agent(s) are of plant origin and chosen from starches, modified or not, of rice, corn, potato, wheat and cassava; from guar, tara, gellan and xanthan gums; from dietary fibers such as inulin, flax fibers, psyllium fibers and konjac fibers; and from precooked flours (also called cereal creams) of rice, oats and soy.

7. Process for manufacturing a yogurt based on vegetable milk, characterized in that a preparation according to any one of claims 1-6 is available, the fermentation agent and the texturizing agent are poured into said vegetable milk and mixed until said agents are completely dissolved, optionally, the mixture is poured or distributed into one or more pots, and left at room temperature for 6-20 hours, preferably 8-16 hours.

8. Method according to claim 7, characterized in that 0.05-5 g of fermentation agent is used per 100 ml of milk, preferably 0.05-1 g per 100 ml of milk.

9. Method according to claim 7 or 8, characterized in that 0.1-20 g of texturizing agent is used per 100 ml of milk, preferably 0.5-6 g per 100 ml of milk.

10. Method according to any one of claims 7-9, characterized in that the texturizing agent comprises one or more modified or unmodified starch(es) and in that the content of said starch(es) is 0.5-10 g per 100 ml of milk, preferably 0.5-3 g per 100 ml of milk.

11. Method according to any one of claims 7-10, characterized in that the texturizing agent comprises one or more gum(s) and in that the content of said gum(s) is 0.1-3 g per 100 ml of milk, preferably 0.2-1.5 g per 100 ml of milk.

12. A method according to any one of claims 7-11, characterized in that the texturizing agent comprises one or more dietary fibers and in that the content of said fiber(s) is 0.1-10 g per 100 ml of milk, preferably 0.5-3 g per 100 ml of milk.

13. Method according to any one of claims 7-12, characterized in that the texturizing agent comprises one or more precooked flours and in that the content of said flour(s) is 0.5-10 g per 100 ml of milk, preferably 0.5-3 g per 100 ml of milk.

14. A method according to any one of claims 7-13, characterized in that the texturizing agent comprises, per 100 g of texturizing agent, 30-40 g of chicory inulin, 30-40 g of rice starch and 20-35 g of xanthan gum or guar gum or a mixture of the two gums.

15. Method according to any one of claims 7-14, characterized in that the milk is chosen from coconut, almond, oat, spelt hazelnut, hemp milk and any mixture thereof.

16. Yogurt obtained by a process according to any one of the claims- indications 7-15.