Food or edible material: processes – compositions – and products – Dormant ferment containing product – or live microorganism...
Patent
1999-05-21
2000-02-08
Hendricks, Keith
Food or edible material: processes, compositions, and products
Dormant ferment containing product, or live microorganism...
426 42, 426565, 426305, A23C 9127, A23G 904
Patent
active
060225688
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a novel ice cream containing lactic acid bacteria.
STATE OF THE ART
The beneficial properties on human health of certain lactic acid bacteria, commonly known as "probiotic bacteria", are known. For example, EP 577,904 (Societede Produits Nestle) proposes to prepare milks acidified with the strain Lactobacillus acidophilus CNCM I-1225, which is capable of adhering to intestinal cells, of excluding pathogens from the intestinal flora and of improving the immune response to an external attack.
Hekmat et al. also propose to prepare ice creams comprising probiotic bacteria (J. Dairy Science, 75, 1415-1422, 1992). However, it should be noted that most of the bacteria die during chilling of the cream, after expansion of its volume during which a gas is incorporated into the cream and the mixture is subjected to intense mechanical beating, and after freezing of the cream at a negative temperature. There is thus value in searching for means for increasing the final charge of live bacteria in the ice cream since the number of lactic acid bacteria has a direct influence on the beneficial activity of the product.
Moreover, ice creams generally consist of an expanded cream which is coated with a composition which needs to adhere well to the expanded cream, not exude water, be both flexible and crisp, and be stable over time. To satisfy these needs, the composition of a coating is thus usually quite distinct from that of the expanded cream.
U.S. Pat. No. 4,985,263 (Nestec S. A.) proposes, for example, to coat an ice cream with a composition with a low fat content comprising water, an alginate salt, a vegetable gum and a small amount of cocoa. Unfortunately, a coating with a low fat content is usually relatively brittle and does not adhere sufficiently to the ice cream. Furthermore, its taste may not be satisfactory to the average consumer who is used to traditional coatings generally containing more than 30% to 40% fat.
WO 95/21536 (Unilever) describes, for example, another process for the preparation of a coating for ice cream, in which an expanded cream is coated with a prelayer containing 43% to 46% fat, and the precoated expanded cream is coated with a covering of standard composition, the prelayer making it possible to improve the adhesion of the covering to the ice cream.
SUMMARY OF THE INVENTION
The present invention overcomes the drawbacks of the prior art by providing an ice cream whose content of lactic acid bacteria is significantly enriched by means of a novel coating, the coating preferably having a low fat content, a taste reminiscent of a flavor of lactic origin having a buttery note, the capacity to adhere to the ice cream, the capacity of not exuding water, the capacity of being stable over time and the capacity of being both flexible and crisp.
In this respect, the invention relates to an ice cream characterized in that it comprises an expanded and chilled cream, coated over all or part of its outer surface with a non-expanded coating comprising 10.sup.3 to 10.sup.9 cfu/g of lactic acid bacteria ("cfu" derives from the expression "colony forming unit").
The invention also covers the use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream.
DETAILED DESCRIPTION OF THE INVENTION
In the context of the present invention, the term "expansion" will be considered as covering the traditional process in which, simultaneously, a gas is incorporated into a cream and mechanical beating is carried out. Usually, the cream is also simultaneously subjected to a negative temperature. However, it is possible to use certain expanders, such as an expander with beads, "Mondomix" or the like, with which the cream is aerated and beaten and the outlet temperature of the cream is positive.
Similarly, the term "chilling " will be considered as covering the traditional process in which, simultaneously, a gas is incorporated into a cream, mechanical beating is carried out and the mixture is subjected to a negative temperature.
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Clementi, "Flavor production in ice cream mix cultured with a citrate fermenting strain of Lactococcus lactis", Milchwissenschaft 46, No. 11, pp. 696-700 (1991).
Fujisawa et al., "Taxonomic Study of the Lactobacillus acidophilus Group, with Recognition of Lactobacillus gallinarum sp. Nov. and Lactobacillus johnsonii sp. Nov. and Synonymy of Lactobacillus acidophilus Group A3 (Johnson et al. 1980) with the Type Strain of Lactobacillus amylovorus (Nakamura 1981)", Inst. J. Syst. Bacteriol., vol. 42, No. 3, pp. 487-491 (1992).
Hekmat et al., "Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in Ice Cream for Use as a Probiotic Food", J. Dairy Sci., vol. 75, No. 6, pp. 1415-1422 (1992).
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Dufort Christian
Lesens Corinne
Pfeifer Andrea M. A.
Rochat Florence
Hendricks Keith
Nestec S.A.
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