WO2015186151A1

WO2015186151A1 - Confectionery product suitable for lactose intolerant persons

Info

Publication number: WO2015186151A1
Application number: PCT/IT2015/000145
Authority: WO
Inventors: Giuseppe CIAMPINI
Original assignee: Ciampini Di G. Ciampini E C. Snc
Priority date: 2014-06-03
Filing date: 2015-05-31
Publication date: 2015-12-10

Abstract

The present invention relates to a confectionery preparation, in particular an ice cream preparation that can also be consumed also by persons with lactose intolerance.

Description

DESCRIPTION

"CONFECTIONERY PRODUCT SUITABLE FOR LACTOSE

INTOLERANT PERSONS"

Technical field of the invention

The present invention relates to a confectionery preparation, in particular an ice cream preparation that can also be consumed also by persons with lactose intolerance .

Description of the prior art

Lactose intolerance is a very common disease in the population, affecting about 50% of people.

The causes are due to the fact that the human organism, which is able to naturally produce the lactase enzyme in the first years of life, ceases to produce it after weaning or later in childhood.

The gastrointestinal effects caused by an inability to digest lactose are more or less intense from individual to individual and can also be very annoying and sometimes embarrassing.

Consequently, those suffering from lactose intolerance are forced to give up a whole range of foods, in most cases sweets- containing milk or its derivatives .

, Taking medicines containing the lactase enzyme just before, or at the time of, eating such foods, is one possible solution to the problem, which is not without drawbacks .

In fact, it is, first of all necessary to always have the medication with you or at least have it readily available.

Moreover, in some circumstances, giving the medication to a child can be problematical.

Another drawback is the fact that the person suffering from lactose intolerance must remember to take the medication in time for it to be effective.

Industrial processes are known for the preparation of milk-based products in which the lactose has been hydrolysed; however, such processes involve the addition of the lactase enzyme in a step preceding the pasteurization heat treatment.

This involves a large part of the hydrolysis of the lactose, which is only found in a minimal percentage in the final product as such.

Moreover, such procedures require storage times well in excess of one week, and .generally of about at least three weeks, in order to allow the enzyme to complete its hydrolytic action.

The inevitable consequence of the complete hydrolysis of the lactose is the modification of the sensory properties of the final product, which the consumer perceives as altered.

Some documents of prior art, instead, describe the addition of the lactase enzyme in a process for the preparation of fermented products based on milk, such as yoghurt.

Therefore, the need is recognized to make available processes for the preparation of food products based on milk, and in particular ice cream preparations that overcome the disadvantages set forth above.

Abstract of the invention

In accordance with the present invention, it has been surprisingly discovered that it is possible to obtain a food preparation based on milk, and in particular an ice cream preparation, comprising lactose and the lactase enzyme, in a stable form and having optimal sensory characteristics.

Object of the invention

A first object of the invention is therefore represented by a process for . obtaining a food preparation based on milk and/or its derivatives.

In a first aspect, the represented preparation is ice cream, sorbet, frozen desserts, granita and soft ice cream. A further object of the invention is represented by food products obtained with the method of the invention.

In another aspect, we describe the use of the lactase enzyme to obtain milk-based food preparations, in particular ice cream, using traditional methods.

Detailed description of the invention

Ice cream food preparations based on milk and/or its derivatives that can be obtained in accordance with the present invention preferably include: ice cream, frozen desserts, sorbets, granitas and soft ice creams .

In a preferred aspect, the invention relates to the preparation of ice cream.

In an even more preferred aspect, the invention does not relate to the preparation of fermented milk-based products, such as yoghurt.

In an aspect of the invention, such products are preferably characterized by being "whipped", since the method for their preparation involves the incorporation of a certain amount of air in its mass. The amount of air, in particular, depends on the type of product to be obtained and may vary as shown in the following table: product % air (volume/volume)

Ice cream 20%-45%

artisanal ice cream;

up to 130%

industrial ice cream

Sorbet 10%-30%

Semifreddo 45%-55%

The amount of air incorporated in the production process can be considered, with particular reference to ice cream, as a distinguishing feature between artisanal ice cream and industrial ice cream.

In accordance with a first object, the process of the present invention comprises the steps of:

a) preparing a mixture based on milk and/or its derivatives ;

b) subjecting the mixture to heat treatment;

c) adding the lactase enzyme.

In a preferred aspect of the invention, in step a) , the basic mixture is obtained starting from milk and/or its derivatives.

The milk may be fresh milk, powdered milk powder or a mixture of the two.

As regards milk derivatives, these are preferably represented by cream. In a preferred aspect of the invention, the process is not applied to fermented milk derivatives {such as yoghurt} .

In an even more preferred aspect, the invention does not relate to the use of fermented milk derivatives (such as, for example, yoghurt).

The basic mixture of step a) can further comprise sugar and/or egg yolks according to the need.

With reference to sugar, one can use a sugar selected from sucrose, fructose, glucose-dextrose, invert sugar, maltodextrins or other sugars suitable for food use; or mixtures of one or more of these sugars.

In an aspect of the invention, in this step one can envisage the further addition of characterizing elements to the mixture in order to provide a determined taste and appearance to the ice cream.

For example, one can add natural or artificial flavourings and/or colourings.

For example, flavourings can include: essence of lemon, orange or citrus fruits, vanilla, vanillin, violet, liquorice, honey, liqueurs, etc.

While, among the colourings, one can mention, for example: β-carotene, etc.

In addition, one can add the peel or rind of citrus fruits {orange, lemon, mandarin orange and citron) , fruit fresh or in syrup, dried fruit, crumbs or pieces of biscuits or wafers, oilseed paste (hazelnut paste, walnut paste, pistachio paste, coconut paste, zaba^'glione, coffee, cocoa, etc.)

As regards the stabilizer, this can be represented by: carob flour, lecithin, guar flour, hydrogenated vegetable fats, emulsifying agents and other stabilizers allowed for food use.

It is not excluded that other substances can be added capable of providing particular sensory or nutritional properties to the product such as, for example, vitamins, dietary fibre (such as inulin) , etc .

The quantities of ingredients mixed in this step essentially depends on the type of ice cream flavour to be obtained.

For example, the amount of sugar can be limited if one foresees the addition of characterizing elements that are inherently very sweet, such as for example, fruit syrup or candied fruits, etc.

The various ingredients of the basic mixture are thus mixed to obtain a homogeneous preparation that, in accordance with step b) mentioned above, is then subjected to heat treatment. In particular, for the preparation of ice cream, sorbets and frozen desserts, granitas and soft ice cream, the mixture is subjected to pasteurization. The purpose of pasteurization is therefore to reduce the bacterial load. For this purpose, the mixture is treated at a temperature between 65° to 85 °C.

For example, it can be subjected to a temperature of 65 °C for 30 minutes, 72 °C for 15 minutes or 85 °C for 3 minutes.

During the pasteurization step, the mass . is also constantly mixed to ensure a homogeneous distribution of the ingredients.

As regards the step of adding the lactase enzyme, this is performed in particular during a step bl ) of cooling of the mixture, which is performed after steps a) and b} .

In a preferred aspect, this step bl) is a "creaming" step that includes a rapid lowering of the temperature, from that of pasteurization to a temperature of about -15 °C to -19 °C.

In particular, such lowering is obtained in a time of about 12-17 minutes and preferably about 15 minutes. In a still more preferred aspect of the invention, the enzyme is added when the mixture has reached a temperature between about +10 °C and -5 °C. In fact, in such temperature range the mixture is characterized by a semi-liquid consistency ideal for an optimum distribution and mixing of the enzyme in the mass.

In an aspect of the invention, the process described comprises a "whipping" step in which air is incorporated into the mixture to give the product softness and lightness.

In particular, this step provides a product comprising a percentage of air between 10% and 55% and preferably between about 20% and 45% (volume/volume) .

This aspect particularly applies to artisanal preparations, for which it is possible to identify the following quantities of air:

In another aspect of the invention, air can also be incorporated 55% and up to 130% (volume/volume) , as is characteristic of the industrial productions.

According to a preferred aspect of the invention, ^' the process comprises a further step of storage of the product obtained at a temperature between about -25 °C to -10 °C and preferably between about -19 °C and -15 °C.

In an even more preferred aspect, the storage step is prolonged for a period not exceeding 10 days, better not exceeding 9, preferably not more than 8 days, and even more preferably not more than 7 days.

In particular, the process of this invention comprises the use of β-galactosidase (EC 3.2.1.23) . In a preferred aspect, the lactase enzyme used is Silact (Sofar) .

In particular, it is a product in which 100 ml of solution contain 20 g of lactase (beta-galactosidase having activity > 30,000 NLU/g) ; in particular, 10 drops of such product are equivalent to 0.5 ml and contain 0.1 g of lactase (having > 3,000 NLU) .

One can foresee the use of a different lactase enzyme and the amount used will depend on the activity of the enzyme itself.

Furthermore, the amount of enzyme added depends on the quantity of milk, cream or milk derivatives used. In particular, an amount of enzyme is added equal to about 0.1 g of lactase with activity> 3,000 NLU for each litre of milk or cream (as indicated by the producer) . Thus, for example, for a total of 2 litres of milk and 1 litre of cream, 1.5 ml of enzyme is added.

If using powdered milk, 100 g of milk powder are considered equivalent to 1 litre of milk.

The process described above can be usefully employed for the preparation of ice cream, sorbets, frozen desserts, granitas and soft ice cream, which can possibly be used to obtain cakes, ice cream cakes, filled cakes, pastries, garnishes and fillings for sweets in general.

The products obtained by the process described represent as many objects of this invention.

In particular, such products will be characterized by a lactose content {i.e., ^' non-hydrolysed lactose) of at least 90%, preferably at least 95%, more preferably at least 97% and even more preferably at least 99% {as soon as produced) with respect to the lactose initially present in the milk or its derivatives used in the process.

More particularly, the process of this invention allows maintaining a high lactose content in the final product even for a few days after production. In particular, the non-hydrolysed lactose present is at least 90% and preferably at least 95% of the lactose originally present in the milk or its derivatives used in the process, after a period of 5 days and preferably after 7 days from the production, when the product is stored at a temperature ranging from about -25 °C to -10 °C and preferably between about -19 °C and -15 °C.

The following experimental part shows non-limiting examples of the preparation of ice cream and other products in accordance with this invention.

Example 1

Vanilla ice cream

By following the above procedure and using the ingredients of the following table, a preparation of vanilla ice cream is obtained.

(30 drops, 0.3 g Silact (Sofar)

of active

ingredient)

Alternatively, the following recipe can be used:

Example 2

Marron Glace ice cream

Operating according to the above methods, marron glace ice cream is obtained with the appropriate variation of the ingredients and replacement flavourings .

(Carob flour E410 and guar flour

E412)

1.5 ml beta-galactosidase > 30000 NLU/g (30 drops, 0.3 g Silact (Sofar)

of active

ingredient)

Example 3

Chocolate ice cream

Operating according to the above methods, chocolate ice cream is obtained with the appropriate variation of the ingredients and replacement of flavourings.

Example 4

Pistachio ice cream

Operating according to the above methods, pistachio ice cream is obtained with the appropriate variation of the ingredients and replacement of flavourings.

Example 5

Hazelnut ice cream Operating according to the above methods, hazelnut ice cream is obtained with the appropriate variation of the ingredients and replacement of flavourings.

Example 6

Zabaglione ice cream

Operating according to the above methods, zabaglione ice cream is obtained with the appropriate variation of the ingredients and replacement of flavourings.

2 1 Milk 1 1 Cream

100 g Milk powder

150 g Dextrose

1 kg Zabaglione concentrate*

200 g Zabaglione concentrate (Fugar)

20 g Stabilizer

(Carob flour E410 and guar flour E412)

2 ml beta-galactosidase > 30000 NLU/g

(40 drops, 0.4 g Silact (Sofar)

of active

ingredient)

*obtained from:

Example 7

Coffee ice cream

Operating according to the above methods, coffee cream is obtained with the appropriate variation the ingredients and replacement of flavourings. 0.2 1 Cream

0.45 kg Sucrose

120 g (about 6) Egg yolks

1 1 Espresso coffee

10 g Stabilizer

(Carob flour E410 and guar flour E412)

0.15 ml beta-galactosidase > 450 NLU/g (3 drops, 0.03 g Silact (Sofar)

of active

ingredient )

Proceeding as described, ice cream or frozen desserts can be obtained with other flavours, for example, cinnamon, liquorice, trifle, almond, etc. , ice cream. From the above, the considerable advantages deriving from the present invention are evident to one skilled in the art.

First, as described above, the procedure allows obtaining a stable milk-based preparation that includes lactose and the lactase enzyme and that does not have altered sensory characteristics with respect to an equivalent preparation without enzyme.

Without being bound to any particular theory, it is seen that, after consumption, the enzyme is activated in the intestine of the body, thus acting hydrolytically on the lactose and avoiding problems of intolerance to this sugar.

As regards the production process, it is not necessary to modify the processes traditionally used to obtain the ice cream, since the present invention can be adapted to any technical production need.

Moreover, the method of the invention does not in any way alter the sensory properties and shelf-life of the ice cream thus obtained.

While, as regards the marketing aspect, it is possible to offer to a large number of consumers, who before were often forced to give it up, a product based on milk and/or its derivatives, such as, precisely, ice cream.

No less important is the fact that, by preserving the lactose content substantially intact, the preparation of the invention is also particularly pleasing to the palate and in no way different from other preparations that do not include the lactase enzyme. This is particularly advantageous compared to ice cream preparations based on soy milk already existing on the market, whose after-taste is not always appreciated by the consumer. Furthermore, the fact of not having to take medication is undoubtedly less constraining for those suffering from lactose intolerance, since it is not necessary to have tablets of vials of medicine.

Claims

CLAIMS :

1. Process for obtaining a food preparation based on milk and/or its derivatives comprising the steps of: a) preparing a mixture based on milk and/or its derivatives ;

b) subjecting said mixture to heat treatment;

c) adding the lactase enzyme.

2. Process according to claim 1, wherein the milk derivatives comprise cream.

3. Process according to any one of the preceding claims, wherein the heat treatment of step b) is conducted at a temperature of about 65 to 85 °C.

4. Process according to the preceding claim, wherein said heat treatment is performed for about 30 minutes at about 65 °C, for about 15 minutes at about 72 °C or for about 3 minutes at about 85°C.

5. Process according to any one of the preceding claims, wherein said step c) of adding lactase enzyme comprises a step bl) of cooling of the mixture ( creaming) .

6. Process according to the preceding claim, wherein said step bl) comprises a lowering of the temperature to about -15 °C to -19 °C.

7. Process according to claim 5 or 6, wherein said step bl) is obtained in a time of about 12-17 minutes and preferably about 15 minutes.

8.. Process according to any one of claims 5 to 7, wherein the enzyme is added when the mixture has reached a temperature between about +10 °C and -5 °C.

9. Process according to any one of the preceding claims, comprising the further step of storage of the obtained final product at a temperature between about -25 °C and -10 °C and preferably between about -19 °C and -15 °C.

10. Process according to the preceding claim, wherein said storage step is prolonged for a period not exceeding 10 days, better not exceeding 9, preferably not more than 8 days, and even more preferably not more than 7 days.

11. Process according to any one of the previous claims, wherein in step a) one or more of the ingredients selected from: egg yolk, sugar, stabilizers, characterising ingredients, emulsifiers are added to the base of milk and/or its derivatives.

12. Process according to the previous claim, wherein said sugar is selected from sucrose, fructose, glucose-dextrose, inverted sugar, lactose, maltodextrin, etc. or mixtures of one or more of said sugars .

13. Process according to claim 11, wherein said stabilizer is selected from locust bean flour, lecithin, guar flour, etc.

14. Process according to claim 11, wherein said characterizing ingredients are selected from the group comprising flavourings, colorants, citrus fruit skin or rind, fresh fruit or fruit in syrup, crumbled or crushed biscuit or wafer, oilseed paste, vitamins, dietary fibres.

15. Method according to any one of the previous claims Process wherein said lactase is characterized by an activity > 30,000 NLU/g.

16. Process according to any one of the previous claims, wherein said lactase is added in a quantity of 0.1 g or 0.5 ml for each litre of milk and/or milk derivative used.

17. Process according to the previous claim, wherein said food preparation based on milk and/or its derivatives is ice cream or a sorbet or a semifreddo or granita or a soft ice cream.

18. Process according to any one of the preceding claims that it is not applied for obtaining milk preparations subject to fermentation.

19. Process according to any one of the preceding claims, comprising the step of whipping, wherein an amount of air is incorporated in the mixture of between about 10% and 55% and preferably between about 20% and 45% (volume/volume) .

20. Process according to any one of the preceding claims from 1 to 18, comprising the step of whipping, wherein an amount of air is incorporated in the mixture of between about 55% and 130% (volume /volume) .

21. A food preparation based on milk and/or its derivatives obtained according to the process of any one of the previous claims.

22. The food preparation according to the previous claim characterized in that it is an ice cream or a sorbet or a semifreddo or a granita or a soft ice cream.

23. The food preparation according^' to the previous claim characterised in that it is an ice cream.

24. The food preparation according to the preceding claim characterized in that it comprises an amount of air between about 10% and 55% and preferably between about 20% and 45% (volume/volume).

25. The food preparation according to claim 23, characterized in that it comprises an amount of air between about 55% and 130% (volume/volume) .

26. The food preparation according to any one of claims 21 to 25, characterized in that it comprises non-hydrolysed lactose in a percentage of at least 90%, preferably at least 95%, more preferably at least 97% and even more preferably at least 99% with respect to the lactose initially present in the milk or one of its derivatives used.

27. The food preparation according to the preceding claim, wherein the non-hydrolysed lactose present is at least 90% and preferably at least 95% with respect to the lactose originally present in the milk or its derivatives used in the process, after a period of 5 days and preferably after 7 days from the production, when the product is stored at a temperature ranging from about -25 °C to -10 °C and preferably between about -19 °C and -15 °C.

28. A confectionery product comprising the food preparation of any one of preceding claims 21 to 27.

29. The confectionary product according to the previous claim characterized in that it is a cake, a pastry, a filling or a garnish.

30. Use of the lactase enzyme to obtain milk-based food preparations, preferably represented by ice cream, in a process of artisanal production.