MX2008008158A - Frozen composition based on yoghurt and fruit - Google Patents

Abstract

The present invention relates to a frozen composition based on yoghurt and fruit, containing:one or more fruits in pureed and/or juice form, representing from 30 to 49%or from 49.1 to 220%of the total weight of the composition, as fruit equivalent, from 51 to 70%by weight of yoghurt, and optionally one or more added sugars and/or other ingredients. It also relates to a process for the manufacture of this composition, to its use for the manufacture of a frozen dessert, and to a process for the manufacture of the said dessert, by grinding and optionally aerating the said composition.

Description

COM FROZEN POSITION BASED ON YOGURT AND FRUIT The present invention relates to a frozen composition based on yogurt and fruit, to a process for its manufacture, to the use of this composition for the manufacture of a frozen dessert and to a process for the manufacture of said dessert. Ice cream in containers or bars are very popular with consumers, but they generally have the disadvantage of being rich in sugars and fatty substances. Its caloric load is, therefore, too high. In addition, its texture when leaving the freezer is too hard, so it is necessary to leave them for a time at room temperature before being able to consume them, with the risk that the bottom of the container melts and damages the texture of the ice cream in the next use , after it has frozen again. To overcome this disadvantage, it is possible to increase the amount of fat (in order to limit the propagation of ice crystals), of sugar (in order to reduce the freezing point) and / or of texture agents such as guar and / or carob flour and / or carrageenan and / or egg yolk (containing an emulsifier), or aerating the ice cream during its manufacturing process. Said ice cream generally includes emulsifiers to promote aeration. These solutions, however, are unsatisfactory from the nutritional point of view, and can adversely affect the intensity and natural character of the flavor of the ice cream obtained.

A specific type of ice cream consists of yogurt ice cream. Generally these are less greasy than ice cream, but are even harder and melt less, with an acidic and watery taste. In addition, they often contain more than about 10 ingredients, including many additives, which can cause allergy problems. The psychological perception of the product is also adversely affected, as consumers more often tend to look for natural products that contain as few additives as possible. Another type of ice cream also consists of so-called "Italian" ice-creams, which are served extruded in a wafer or glass. This so-called Italian type ice cream can contain yogurt. They have a cry.ose texture "as a result of the reduced temperature in which they are served (-7 to -1 0 ° C) and the high degree of prolongation that is conferred on them, however, these ice creams still contain textures. These ice creams are designed by companies with a high volume of sales, due to their cost and the need to have as many machines as flavors.Moreover, these cause significant losses, since the mixture that will be extruded must be discarded in a maximum period The most recent machines are equipped with an automatic pasteurization for each night, which limits the losses, because in this case the machine must be completely emptied every 15 days only, but obviously, this system kills living ferments. of yogurt.

The company RESFAB (Canada) manufactures a variant of these machines, which is marketed by the company B I O-G U RT International I nc. (Vanier, Quebec, Canada). This apparatus is specifically described in U.S. Patents 2, 626, 1 32 and 5,626, 1 33. Said machine makes it possible to prepare yogurt and fruit ice cream from a yoghurt ice cream in a semi-solid state, and from frozen pieces of fruit . The amount of yogurt in the finished product, however, does not exceed 14% by weight. Moreover, and particularly in order to maintain this necessary semi-solid state, yogurt ice cream contains at least two textures and many emulsifiers, and must be aerated. Finally, the ice cream obtained can not be stored properly without losing its texture, and ¡¾ can be molded into spheres. Nor is it possible to prepare more than one portion at a time. This solution, therefore, is not suitable for the manufacture of natural frozen desserts that have good nutritional qualities, that could be offered in a restaurant or cafeteria, for example, since it is impossible to serve a large number of people simultaneously. The machines described in US patents 4,668, 561 and 5,208,050 have the same disadvantages. Sorbets are, of course, less greasy than ice cream, but they contain more sugars and may have weakness, which can result in an "aqueous" taste. Fresh from the freezer are even harder than ice cream, due to the large ice crystals they contain. These large crystals give also a rough feeling in the mouth, which can be very unpleasant. The sorbets and ice cream can be prepared using refrigerated machines that make it possible to mix and freeze a mixture of water, sugar and fruit previously washed, peeled and reduced to puree. Some refrigerators (in particular the PH ILI PS HR2305) are provided with a recipe manual that specifically describes the manufacture of yogurt ice cream. Other recipes for yogurt ice creams are available on the Internet. Although the nutritional benefits of these yogurt ice creams are generally satisfactory, they generally contain less than 50% by weight of yogurt and / or a very high fruit content, which affects their cost. Moreover, it is not conceivable to offer them in restaurants, since the production rate per hour of these machines is insufficient. In fact, yogurt ice creams require a relatively long time to prepare the fruit mix, and then freeze. Fruits can be prepared in advance, but in this case it is imperative to add lemon juice, which has a negative impact on the texture of the sorbet, since it increases the pH and therefore modifies the structure of the proteins. In the case of refrigerators with accumulators, freezing is even more problematic, since it is necessary to have as many accumulators as lots of ice cream to be prepared. Additionally, these ice creams are difficult to preserve, since they require to be consumed before 10 minutes of preparation have elapsed, or to return to the congel ador for a period of time that does not exceed one hour, or else it will be too many duos. After cooling for an hour, it is theoretically possible to bring the ice cream again at a high temperature, but this overheating gives it a heterogeneous texture, and does not eliminate all crystals, perceptible to the tongue. Finally, ice creams prepared by this method are not very reproducible in terms of texture. Therefore it will be appreciated that the ice cream or sorbets prepared following the recipes provided with the refrigerators do not have a sufficiently creamy texture nor last long enough, and are not suitable for uses other than domestic ones. A solution currently offered to restaurant owners to make creamy ice creams that optionally contain yogurt consists of using a device manufactured by the company PACOJET AG (Zug, Switzerland) and marketed under the trade name Pacojet by the company PACOCLEAN (Romagnieu, FRANCE ). This apparatus, which is described in patent application CA-2, 250, 542 is a multifunctional food processor which makes it possible, in particular, to manufacture frozen desserts based on fruit and yogurt. The manufacturer recommends in this case, prepare a mixture of pieces of fruit (cooked or not), sugar and cream, optionally supplemented with yogurt and generally with water. This mixture is then frozen in special jars, and then processed in the machine, which grinds and possibly ai rea (or "pacotiza") the mixture frozen, or only part of it, until you get the creamy consistency of the Italian type ice cream after a few minutes. The Pacojet provider specifically suggests "pacotizing" a mixture that contains: 30% by weight of banana (fruit), 48% by weight of natural yogurt, 1 2% of authentic cream optionally replaced with low-fat yogurt, and 10% of sugar. Although the use of an apparatus of the type described above makes possible in an efficient manner the easy preparation at restaurant scale of frozen desserts having an adequate texture and relatively acceptable nutritional properties, it still happens that the use of fresh fruit only in the form of Chunks generates many problems. Specifically, for a good operation of the apparatus, and in order to obtain an ice cream without crystals, it is necessary to completely fill the jar containing the mixture to be processed, and therefore fill the empty spaces created by the pieces of fruit with the help of liquid cream or water, whose role is also to dissolve the added sugar. Now, water leads to the formation of crystals that damage the structure and flavor of the product, and the presence of cream is not always desirable, given its caloric value. If the cream is not fermented, it also provides lactose, which is not well digested by a significant part of the population. Moreover, fresh fruits are not available all year round, and their perishable nature is a source of waste. Finally, the use of pieces of fruit does not make it possible grind sufficiently achenes of red fruits such as strawberry, blackberry or grape, and fruit seeds such as orange and grape. In addition, the supplier of Pacojet recommends two runs of the mixture in the apparatus, in order to obtain the desired homogeneity, as well as a creamier texture, which is not desirable from an economic point of view, given the time required for the operation, or from the point of view of the obtained texture, which is often too soft to allow the formation of good ice cream balls. Moreover, it is not evident that the recipe described above, which uses a large amount of yogurt, about 50% by weight, can be used for fruits other than bananas, which have a lower starch content, and therefore properties of texture that are not as good as banana. In fact it is known that the banana is a conventional texturizer for milkshakes and smoothies. Finally, there is no commercially available frozen preparation ready to be textured in the aforementioned apparatus, so that the frozen dessert must be prepared by the owner of the restaurant in its entirety. It will therefore be desirable to have available a frozen dessert based on at least 50% by weight of yogurt, which can be served on a restaurant scale without causing losses that are too large and economically harmful; that has a balanced nutritional profile, a low caloric value, an intense flavor and fruit color, and a creamy, stable and perfectly repeatable texture, regardless of the fruit used, maintaining the necessary firmness so that the dessert can be molded into balls. The applicant company has had the merit of producing and developing a frozen dessert that makes it possible to satisfy these needs by meeting all the aforementioned technical, nutritional and organoleptic requirements; said frozen dessert is prepared by providing texture, in a suitable apparatus, to a composition consisting of fruit puree and / or fruit juice, and a large amount of yogurt. The first objective of the present invention is, therefore, a frozen composition containing: one or more fruits in the form of puree and / or as fruit juice, representing 30 to 49% of the total weight of the composition, as equivalent of fruit, from 51 to 70% by weight of yogurt, and optionally one or more added sugars and / or other ingredients. The term "frozen composition" is understood as a composition having a core temperature less than or equal to -1 5 ° C, preferably less than or equal to -18 ° C and generally greater than or equal to -40 ° C. The first ingredient of the frozen composition according to the invention is fruit puree. The expression "fruit puree and / or fruit juice" is understood as a preparation that is more or less liquid, in particular according to the nature of the fruit and / or the fineness of the grind, prepared by grinding, crushing or in some other way extracting one or more fruits, and optionally concentrating the obtained milled product and / or separating (as it may be by means of filtration) the seeds, aquenos and / or all or part of the pulp, and / or pasteurizing instantaneously; the preparation does not contain added sugar. Since some commercial purees contain added sugar, for example, conventionally 10% sucrose, the added sugars will be counted as sugars and subtracted from the weight of the fruit puree, according to the invention. For purposes of the present invention, this preparation (puree and / or fruit juice) consists of fruits that are small enough in size to pass through a screen having a 3 mm square mesh along their sides, the which will optionally be rinsed with water during sieving in case the preparation is too viscous. In the remainder of this description, the amount of fruit puree and / or fruit juice used in accordance with the present invention is expressed as fruit equivalent. The term "fruit equivalent" is understood as the percentage of fruit puree and / or fruit juice (as defined above) used, multiplied by the percentage of dry matter of the fruit puree and / or fruit juice used, divided between the percentage of average dry matter content of a non-concentrated puree of the edible part of the same fresh fruits. For example, in the case where the composition according to the invention contains 20% of a double-mashed fruit puree (from which half of the water has been evaporated) and then sweetened at 10%, the fruit equivalent will be of 20 x 0.9 x 2/1 = 36. Therefore, it is possible to use the standard fruit purées marketed by the company BOI RON FRERES SA (Rungis, FRANCE). The composition according to the present invention preferably contains from 30 to 49% by weight, more preferably from 31 to 40% by weight and ideally from 31 to 35% by weight of fruit puree and / or fruit juice, as the equivalent of fruit, in relation to the total weight of the composition. Moreover, in an alternative embodiment of the invention, the composition according to the invention contains from 49.1 to 220%, preferably from 50 to 150% by weight and more preferably from 50 to 90% by weight of fruit puree and / or fruit juice, as fruit equivalent, in relation to the total weight of the composition. The fruits can be chosen from apple, banana, strawberry, peach, raspberry, blackberry, mango, kiwi, blueberry, blackcurrant, redcurrant, orange, cherry, fig, pear, apricot, coconut, passion fruit, guava, papaya, melon, lychees, pineapple, lemon, tangerine, plum, grapefruit, rhubarb and mixtures of these. These lists are not exhaustive. It is preferable, however, that the frozen composition be free of fruits that contain, in a fresh state, more than 1.5% by weight of natural starch, such as banana or chestnut. Furthermore, it is preferable that the frozen composition does not contain more than 50% by weight, and ideally no more than 30% by weight of pieces of fruit, in relation to the total weight of the fruit purees, fruit juices and pieces of fruit. fruit, or even without pieces of fruit, ie fruits capable of being retained in a sieve with a square mesh of 3 mm along the side, even after washing the sieve with water. The second ingredient of the composition according to the present invention is yogurt. The composition, therefore, contains from 51 to 70% by weight, and preferably from 55 to 70% by weight, and ideally from 55 to 60% by weight of yogurt, relative to the total weight of the composition. For purposes of the present invention, yoghurt means a coagulated milk product, obtained by fermentation of lactic acid, by means of the action of thermophilic microorganisms obtained from cultures of Streptococcus thermophilus and Lactobacillus delbruekii bulgaricus from milk and milk products. It is the presence of these two bacteriological chains that characterizes the name yogurt, according to the specific definition of the Codex alimentarius. These specific microorganisms are preferably viable in an overall amount of at least 107 CFU / g at the date of maximum freshness, where the abbreviation C.F.U. means Unit of Formation of Colonies. The fermentation of lactic acid causes the reduction in pH and coagulation. Dairy products are particularly chosen from the group that includes pasteurized milk, concentrated milk, semi-skimmed pasteurized milk, semi-skimmed concentrated milk, pasteurized cream, light pasteurized cream and mixtures of these. The milk used for the manufacture of yogurt can be cow, goat, buffalo, soy or oats, or mixtures of these, particularly. Cow's milk is preferred for use in the present invention. In a broader sense, it is also possible to call yogurt, for purposes of the present invention, to products that include lactic acid bacteria other than the microorganisms Streptococcus thermophilus and Lactobacillus delbruekii bulgaricus, and particularly microorganisms obtained from Bifidobacterium animalis animalis chains and / or Lactobacillus casei and / or Lactobacillus plantarum and / or Lactobacillus acidophilus. Lactic acid chains aim to confer various properties to the finished product, such as a good balance of the flora. In the finished product, the microorganisms are preferably in a viable state. For this reason they improve the digestibility of the dessert manufactured from the composition according to the invention, and give it probiotic properties. For this reason, said yogurt advantageously meets the specifications for fermented milk and yoghurts of the norm AFNOR N F 04-600, and standard code StanA-1 1 a-1 975. The standard AFNOR NF 04-600 stipulates, among others, that the product should not have been heated after fermentation. Moreover, in a yogurt, dairy products and dairy raw materials must represent a minimum of 70 / (m / m) of the finished product.

In the present invention it is preferred that a large amount of lactic acid ferments remain after freezing. For this reason, the frozen composition according to the invention preferably contains at least 105, preferably at least 106 or even preferably at least 107 bacteria per gram. These bacteria advantageously contain at least one bacterium chosen from: (a) Streptococcus thermophilus, (b) Lactobacillus delbruekii bulgaricus, (c) Bifidobacterium animalis animalis, (d) Lactobacillus casei, (e) Lactobacillus plantarum, (F) Lactobacillus acidophilus or mixtures of these. Preferably, the bacteriological content of a mixture of (a) Streptococcus thermophilus, (b) Lactobacillus delbruekii bulgaricus, and optionally also Bifidobacterium animalis animalis, and / or (d) Lactobacillus casei, and / or (e) Lactobacillus plantarum, and / or (F) Lactobacillus acidophilus. Said yogurt is marketed particularly by the company DANON E under the brand name Activia (Streptococcus thermophilus, Lactobacillus delbruekii bulgaricus, Bifidobacterium animalis animalis). According to a preferred variant of the invention, the frozen composition is free of unfermented cream. More preferably, yogurt is the only dairy ingredient in the composition. The term "unfermented cream" is understood as a milk enriched with fatty substances, containing at least 30% by weight of fatty substances, in general 35 and up to 40% by weight of fatty substances, which is generally liquid, in a pH close to 6.4, and is not acidified by lactic ferments. The absence of cream makes it possible to reduce the number of ingredients in the frozen composition, and also to ensure a better digestibility of lactose (recognized for yogurt) and a higher concentration of bacteria in the finished product (a higher proportion of yogurt) . Likewise, the composition according to the present invention can be free of various food additives, as defined in the Codex alimentarius, whose presence is not necessary to obtain the desired texture and / or flavor for the frozen dessert according to the invention. The composition may also be free of lemon juice. As a variant, or additionally, it can be found free from at least one of the following constituents: additives (within the meaning of the Codex alimentarius), particularly texturizers, emulsifiers, colorants, preservatives; starch; jelly; flavors; egg yolk and mixtures of these. Preferably, the frozen composition is free of these constituents.

The expression "texture" is understood as compounds that modify the texture of the products to which they are incorporated. Examples of textures are: guar and carob flour, gum arabic, xanthan gum, gellan gum; carrageenans; cellulose; jelly; pectin; alginates (E400 to E405); agar and mixtures of these. The term "emulsifiers" is understood as amphiphilic compounds characterized by their HLB (Hydrophilic Lipophilic Balance) value, particularly those which are capable of stabilizing oil-in-water emulsions. Examples of emulsifiers are lecithin and its derivatives, particularly present in the egg yolk; diglycerides and monoglycerides of fatty acids; polysorbate 80. The expression "colorants" is understood as compounds of natural or synthetic origin that are capable of conferring, by themselves, a color to the frozen composition. Examples of food dyes are well known in Europe under the codes E 1 00 to E 180. The term "preservatives" is understood as compounds that inhibit the proliferation of microorganisms, particularly yeasts and / or molds and / or bacteria, particularly Staphylococcus. aereus, in the composition. Examples of food preservatives are sorbic acid and its salts (E200 to E203); benzoic acid and its salts (E210 to E219); sulfites and derivatives (E220 to E228); natamycin; misin; and mixtures of these. The expression "flavors" is understood as compounds of natural or synthetic origin which are capable, by themselves, of modifying the flavor of the composition. Examples of flavors are vanillin, natural extracts of vanilla; essential oils of citrus fruits added and mixtures of these. On the other hand, the composition according to the invention may advantageously contain one or more non-hydrogenated vegetable oils, containing unsaturated fatty acids, such as soybean oil, sunflower, oleic rape, oleic sunflower, safflower, evening primrose or borage. More preferably, it will be possible to use one or more oils rich in omega-3, and optionally of the omega-6 type, preferably having a ratio of omega-6 fatty acids to omega-3 fatty acids less than 5, such as walnut, legumes, camelina, flaxseed, hemp, cranberry, Inca inchi, kiwi seed or rapeseed oil, preferably rapeseed oil because of its very neutral taste and its low price. In case nutritive oils are used as a total or partial substitute for the milk fat, the yogurt and fruit dessert according to the present invention, and therefore the frozen composition according to the present invention, preferably have a content of omega-3 grade acid acids (as linolenic acid equivalent) greater than 0.3 g per 100 g of frozen dessert (eg, provided by 3.3% rapeseed oil). Preferably, the ratio of Omega-6 fatty acids to omega-3 fatty acids is also less than 5, and preferably less than 33% of the calories provided by the dessert (respectively the frozen composition) are from lipids. In addition, when they are present in an amount of 5% by weight of the frozen composition, approximately, the fatty substances present in the yogurt and / or added by the aforementioned oils, confer the frozen dessert prepared from the composition in accordance with the present invention, a smooth appearance, similar to that of butter, a melting texture in the mouth and a hint of milky and possibly creamy notes. These qualities of the product, although less marked, are already perceptible at a fat content of 0.6%. The applicant has further observed that the fruity taste is more intense in the event that the overall level of fatty substances is lower, or when the fatty substances are provided by vegetable oils. In the latter case, the fruit color is additionally brighter. The composition according to the invention contains, as a third constituent (optional), one or more added sugars (in addition to those naturally present in fruits) in an amount such that the composition contains less than 25% by weight, preferably less of 23% by weight and even more, less than 21% by weight of carbohydrates, in relation to the total weight of the frozen composition. This preferably also contains more than 14% by weight of carbohydrates, in relation to the total weight of the frozen composition. The term "sugar" means, for purposes of the present invention, any sweetening carbohydrate, preferably sucrose, glucose, fructose, invert sugar, maltose, honey or mixtures thereof, in particular in a 50:50 ratio. The sugar is preferably added in the form of a fine powder, such as glass sugar. It is generally preferred that the frozen composition according to the present invention contains a maximum of six ingredients, and better yet, only 3, comprising that all fruits and flavors each count respectively as one. ingredient. The second objective of the present invention is a process for the manufacture of the composition described above, characterized in that it includes the steps of: (a) mixing a fruit purée and / or fruit juice with yogurt, and optionally with added sugars and / or or with other ingredients, and (b) freezing the mixture obtained in step (a). The fruit puree can be prepared immediately before carrying out step (a), in which case the process further includes a step to prepare a fruit puree before step (a), and optionally a step to stop instant pasteurization of the puree. fruits before step (a). However, it will be much more economically advantageous, as a general rule, to prepare the mixture of fruit and yogurt using a frozen fruit puree. Consequently, according to a preferred modality, the process according to the invention includes the step of defrosting the fruit puree before step (a). In this case, the fruit puree will preferably have been subjected to an instantaneous pasteurization step before freezing. In another attractive alternative, the mixture of fruits and yogurt is prepared from mashed and / or pasteurized fruit juice, stored in accordance with the pasteurization scale used, either at room temperature (approximately 20 ° C) for many months ( usually 6 to 1 2 months), or 0 to 1 0 ° CC for many weeks (usually 4 to 1 6 weeks) or even many months (usually 6 to 18 months). To carry out step (a), the various constituents of the composition according to the invention are weighed, and then combined by simple mixing, preferably with little cutting (so as not to destroy the texture of the yogurt) optionally with a blender or alternatively with a dispersion propellant; the temperature of the mixture is then 4 to 10 ° C, for example. The ingredients of the frozen composition may be mixed in any order, although it is generally preferable to dissolve the sugar, when used, in the fruit puree and / or fruit juice before adding the yogurt. The mixture of fruits and added sugar optionally used in step (a), on the other hand, preferably will not be pasteurized, so as not to damage the flavor of the fruit or its nutritional benefits. To carry out step (b), use must be made of freezing, either in a four-star freezer for a period of at least 1 2 hours, and preferably at least 24 hours, or in a cold cell using a gas at -40 ° C or colder (conventional cold or cryogenic tunnel) ), for faster deep freezing; this last alternative allows a better survival of the ferments and a lower generation of ice crystals, which will be easier to mole. Obviously, it is also possible to freeze the mixture obtained in step (a) at intermediate temperatures. A very hard frozen composition is then obtained, which can not be consumed in that state, but it will be used to make a frozen dessert. The third objective of the present invention is, therefore, the use of a frozen composition as described above for the manufacture of a frozen dessert. Its fourth objective is a process for the manufacture of a frozen dessert, which includes the successive steps consisting of: (a) placing a frozen composition as described above in a device equipped with grinding media and optionally with means for aeration; (b) texture said composition with the aid of said grinding means and said optional aeration means. The aforementioned process uses the frozen composition according to the invention. The latter could have been frozen at a temperature of approximately -1 8 ° C, in which case will be used as it is. In a preferred alternative, and as indicated above, the frozen composition could have been obtained or even stored at a lower temperature of up to -40 ° C or even at -80 ° C. The process can then include a step prior to passage ( a) which consists of increasing the temperature of the composition to a core temperature of -1.5 to -25 ° C, preferably -1.7 to -21 ° C. However, it is preferred to bring the temperature to a core temperature within the range of -1.5 to -30 ° C, preferably from -20 ° C to -30 ° C, and more preferably -24 ° C to -30 ° C. These conditions allow to obtain, regardless of the manner in which the composition has been prepared and frozen, very small crystals that are almost imperceptible to the consumer. The first step of this process consists in placing the composition according to the invention in a device for texturing it. To do this, the composition can be in the form of a block of frozen composition, packaged in general in a jar in which it has been frozen. In a first case, the composition will be unpacked and transferred to a suitable container for use with the device. It will then be advantageous to provide, in the above process, between steps (a) and (b), a step to cause said frozen composition to adhere to the container by one of the following methods: impregnate a frozen composition with the aid of an aqueous liquid such as water. The impregnation can be formed either by immersing the frozen composition in water or another liquid, or by passing it under water, or by pouring a liquid into the empty space surrounding the block of frozen composition within the container; by heating, which allows surface melting of the block of frozen composition, the non-frozen part is then refrozen either by simple contact with the frozen jar or by returning it to the freezer.

This additional step prevents rotation of the frozen composition within the container, which is harmful to the proper course of the subsequent texturing, and which could then adversely affect the homogeneity of the textured mixture. In a second case, which constitutes a preferred alternative according to the invention, the container can be adapted directly within the device. The frozen composition, optionally supplemented with water or another liquid such as milk, is then textured in a device provided with means for grinding and optionally with aeration means. Preferably, the device does not include an extrusion system. Preferably, the grinding medium includes a grinding component provided with rotating blades, mounted on the end of an axis that is suitable for longitudinally moving, shaped perpendicular to the plane of the leaves. In another embodiment, the grinding medium provided with rotating blades, mounted at the end of an axis, is fixed and it is the jar that moves longitudinally, perpendicular to the plane of the leaves. For its part, the aeration means may consist of any means that makes it possible to supply air to the frozen composition, generally under pressure. The grinding may also be carried out at atmospheric pressure, particularly for light colored and / or softer-tasting fruits, such as peach. Advantageously, the device optionally includes a means for varying the ratio of the speed of rotation of the blades with respect to the speed of longitudinal movement. A device of this type has been described specifically in the patent CA-2 250 542, and is marketed, for example, by the company PACOCLEAN under the brand name "Pacojet". This device makes it possible to grind hard ice crystals and possibly aerate them in order to obtain a frozen dessert that has a smooth melting texture, and a temperature of -4 to -8o C, suitable for immediate sampling, generally before spend 10 minutes, for example, in the form of balls or croquettes. For organizational reasons, it may be useful to store the dessert for a longer time before consuming it. The process according to the invention, therefore, could include an additional step of storing the textured frozen composition to a temperature of -1 8 ° C for two hours at a time, preferably one hour at a time. This period of time can be extended by thermally insulating the jar containing the dessert, in order to retard its cooling and, thus, the recrystallization of the frozen dessert. According to a preferred variant, the process described above rather includes the additional step of storing the textured composition at a temperature ranging from -6 to -12 ° C, preferably at a temperature around -1 0 ° C. High temperatures in this range are more suitable for freezers for cooling by ventilation, and lower temperatures for freezers for static cooling. An example of apparatus that can be used to store the frozen textured composition in the aforementioned temperature range is available from FRAMEC (Reventin-Vaugris, France). This variant makes it possible to preserve the sensory properties of frozen dessert for many hours, up to approximately four hours, after its manufacture. Moreover, to be stored at -6 to -10 ° C, the texture remains almost intact for up to 7 hours after texturization,. and the texture will remain acceptable (although a little harder and granular, colder and a little less caramelized) up to 3 days of storage at the same temperature. Once again, it is possible to thermally insulate the jar containing the dessert in order to retard its cooling, and thus extend the aforementioned period of time.

After many hours, if the texture of the dessert is considered too hard or "gritty" due to ice crystals that have become too large, it is preferable to refreeze it for at least about 10 hours at a temperature less than or equal to 1 8 ° C, and preferably between -24 ° C and -30 ° C before retexturizing it. The fifth objective of the invention is the frozen dessert that can be obtained according to the process described above. This dessert, like the frozen composition described above, generally has an energy value less than or equal to 1 55 KCal / 100 g, preferably less than 140 KCal / 1 00 g, more preferably less than 1 20 KCal / 100 g, or ideally less than 100 KCal / 100g. In addition, this dessert, like the frozen composition, preferably contains from 0 to 6%, or even from 0 to 5%, and preferably from 0 to 1% by weight of fatty substances and / or from 1.5 to 3% , or even from 2 to 2.5% by weight of proteins and / or less than 25% by weight, preferably less than 23% by weight, and better still less than 21% by weight of carbohydrates, in relation to the total weight of the dessert ( respectively, of the composition). The use of the frozen composition and the texturing process according to the invention presents numerous advantages compared to prior art compositions and processes. Specifically: - from the economic point of view, it is possible to manufacture Frozen fruit-based desserts with no restrictions on fresh fruit supply management for fruit preparation (washing, peeling, seed removal, pasteurization, bleaching) and for obtaining frozen desserts without additives or flavorings, containing small numbers of simple constituents, that can be produced in a perfectly reproducible form, with a wide variety of fruits available throughout the year, and without losses, from the nutritional and taste point of view, the fruit purees and / or fruit juices may have been submitted, before introducing to the frozen composition, to instant pasteurization, which affects the flavor and properties of the fruit less than pasteurization in a jar or in a batch tank, so that the frozen desserts obtained by this process will have an intense fruit flavor, not watery, although preferably they contain less than 50% by weight of fruit and will additionally offer the nutritional benefits of fruits (vitamins, minerals, fiber, antioxidants and the like). The invention will be illustrated below by means of the following non-limiting examples. EXAMPLES Example 1: Frozen compositions according to the invention Composition A: Composition with yogurt and blueberry cream Natural Danone yogurt cream (1) 54.1% Blueberry purée (fruit equiv.) (2) 31% Added sugar (including that provided by the purée) 14.9% Composition B: Composition with yogurt and mango Yogurt Bio Danone natural flavor (containing 3.4% fat) (3) 54.1% Mango puree (fruit equiv.) (2) ) 31% Added sugar (including that provided by the puree) 14.9% Composition C: Composition with yogurt and raspberry Yogurt natural flavor of Danone (containing 1% fat) () 54.1% Raspberry puree (fruit equiv.) ( 2) 31.6% Added sugar (including that provided by the puree) 14.3% Composition D: Composition with yogurt and mango Yogurt flavored natural flavor (containing 1% fat) (4) 51% Raspberry puree (fruit equiv.) (2) 31% added sugar (including that provided by the puree) 13.8% Rapeseed oil 4.2% Composition E: Composition with yogurt and raspberry Naturally flavored yogurt cream from Danone < 1) 54.1% Raspberry puree (fruit equiv.) () 44.1% Added sugar (including that provided by the puree) 4.9% Composition F: Composition with yogurt and raspberry Cream of natural Danone yogurt (1) 66% Raspberry puree (fruit equiv.) < 2) 30.6% added sugar (including that provided by the mash) 3.4% 1 'consists of a mixture of whole milk, cream, concentrated or powdered skim milk and lactic yogurt ferments; It contains 9% of fatty substances, 4.3% of carbohydrates, 3.2% of proteins and 83% of water and minerals. (2) provided by BOIRON (instantly pasteurized with deep freezing) (3) consists of milk containing 3.5% fatty substances, skim milk powder, lactic ferments that include bifidobacteria, contain 3.4% fatty substances, 5% carbohydrates, 3.7% protein and 87.9% water and minerals. () consists of milk containing 1.05% fatty substances, concentrated or powdered skim milk, lactose, milk proteins, lactic ferments including yogurt containing 1% fat, 6.8% carbohydrates, 3.8% protein and 88.4% water and minerals. Preparation process: After thawing for 24 hours at 4o C, the fruit puree is mixed with the yogurt (4o C), with the sugar glass (20 ° C) and optionally with the rapeseed oil (4o C), slowly with the help of a blender. The mixture is added in a dose of 700 g Pacojet® jars that are closed with a cover and frozen for 24 hours at -18 ° C. Example 2: Process for preparing a frozen dessert according to the invention On the day of consumption , the jars prepared in Example 1 are placed in a standard Pacojet® apparatus (with or without an increase in pressure) in order to give texture to the frozen mixture in a single process. The grinding time is 3 minutes 30 seconds, and the final temperature is -6 ± 1 .5 ° C. The frozen dessert is consumed immediately. To do this, the balls are formed with a spoon of common ice cream, directly into the jar containing the frozen dessert and the balls are served in a container, for example at the rate of two different balls per container. Therefore it is possible for two people to serve two balls of two different flavors to 70 customers in approximately 10 minutes. Example 3: Evaluation of desserts according to the invention Four frozen compositions identical to compositions A to D are prepared, but all contain the same fruit, ie raspberry. Sensory evaluation: The texture of the dessert is very creamy and melts, practically without formation of ice crystals and a consumption temperature that is not too low. The color is intense despite the absence of dyes and the taste of yogurt is difficult to perceive. Table 1 more specifically groups the results obtained with the frozen desserts prepared from compositions A, C and D.

Table 1 Sensorial Analysis The dessert prepared without increasing pressure from composition A is more compact, less aeration, slightly harder than the one prepared with pressure increase, with more intense fruit color and flavor. In addition, the desserts prepared under pressure from compositions E and F are firmer and less sweet than those prepared from compositions A to D, but remain very good and creamy, with a texture similar to that of butter. The dessert prepared from the composition F is slightly whiter, due to the large amount of yogurt it contains, however it maintains a pleasant raspberry color.

A similar evaluation is carried out to the desserts according to the invention described in example 2, and then stored covered in a ventilated freezer at -1 0 ° C for 2 hours and 30 minutes. The organoleptic properties of the desserts obtained by this method are not significantly different from those of the desserts obtained from the compositions A to D mentioned above. Nutritional values: Table 2 shown below groups the calculated values (of the composition of the ingredients) for the frozen desserts (desserts 1 to 6, respectively) obtained from the compositions A to F, in which the fruits of the compositions A , B and F were replaced by a raspberry puree, compared to a "fruit yogurt cream" from DANONE (marketed in Europe during the second half of 2005) sold in the dairy products department (date of maximum freshness: 30 days after the purchase at 4o C) and with the average for frozen yoghurts sold in Europe and the United States (average GNPD 2001 -2005). Table 2 Nutritional values It is evident, from this table, that the frozen desserts according to the present invention have a balanced composition, closer to that of the yoghurts than to the ice cream of yoghurt, although richer in fruits. In fact, its fat and carbohydrate content is much lower than that of frozen desserts known in previous techniques and its caloric value is also much lower. In addition, these contain only a small er of constituents, have a texture that is much less hard and much creamier than frozen yogurt, and a fruity flavor much more natural and intense, despite the absence of added flavorings.

Finally, dessert 4 has a content of omega-3 fatty acids equal to 0.38 g of linolenic acid per 100 g of frozen dessert, a ratio of omega-6 fatty acids to omega-3 fatty acids less than 5 and only 31.9% of KCal of fatty origin. Counting live cultures after storage After freezing for 1 month at -1 8 ° C, desserts 1 and 2 were textured in the Pacojet apparatus, samples were taken, refreezed at -1 8 ° C and sent to a laboratory of analysis with the purpose of quantifying the viable flora of lactic acid. 7x1 07 CFU / g were counted for dessert 1 and 8x107 CFU / g for dessert 2, of which 4x1 06 CFU / g were B. animalis animalis. These frozen desserts, therefore, contained live ferments within the meaning established by French regulations. Example 4: frozen desserts with yogurt and fruits Several compositions are prepared containing the following ingredients: Danone natural flavor yogurt (containing 1% fat) (1) 54% Fruit puree (fruit equiv.) (2) 31 % Added sugar (including that provided by puree) 1 5% () consisting of milk containing 1 .05% fatty substances, concentrated or powdered skimmed milk, lactose, milk proteins, lactic yogurt ferments, containing 1% of fatty substances, 6.8% of carbohydrates, 3.8% of proteins and 88. 4% water and minerals. (2> frozen, as provided by BOIRON (pasteurized instantly with deep freezing) The compositions contain the following fruits: Composition G: melon Composition H: mango Composition I: pineapple Composition J: passion fruit Composition K: pear Composition L : cranberry The preparation process is as follows: After thawing for 24 hours at 4 ° C, the fruit puree is mixed with sugar of glass sugar (20 ° C) by means of a dispersion propellant. 700 g in Pacojet® jars, which are closed by a lid and frozen in an air pulse cell at -40 ° C until the core temperature is less than or equal to -30 ° C. Then the jars are stored at -28 ° C. On the day of testing, these jars at -28 ° C are placed in a standard Pacojet® device that is used without pressure to texture the frozen mixture in a single process.The grinding time is 3 minutes and 30 seconds ± 20 seconds The final temperature is -6o C ± 1.5 ° C. The jars are then placed in a freezer at -9o C for 7 hours. Then, balls are formed by means of an ice cream spoon and the balls are served in containers.

Tasting: The frozen dessert is still very creamy and caramelized, practically without the formation of ice crystals and a consumption temperature that is not too cold. The color and flavor are typical of fresh fruit, despite the absence of coloring and flavoring agents; the taste of yogurt is not too obvious. The nutritional composition for dessert with melon is as follows: This composition varies slightly according to the nature of the fruit. Counting of live lactic bacteria after storage: After storage for 1, 2, 4 or 6 months at -20 ° C, the live ferments present in the compositions G to L have been counted according to the following method: the jars containing the desserts have been textured with the Pacojet ® as already described, then samples of the desserts were taken and placed at 4o C for 12 hours, and the viable lactic acid flora was quantified. Each sample was textured only once (an independent jar was used for each storage time). In all these samples, between 107 and 4x108 CFU / g were counted. These frozen desserts, therefore, contain living ferments within the meaning of French regulations. Example 5: Frozen dessert with yogurt and fruits The following composition M is prepared: Danone natural flavor yogurt (containing 1% fat) (1) 51% Raspberry puree (fruit equiv.) '2' 31% Added sugar (including the one provided by the purée) 3.5% Concentrated apple juice (70% dry extract) (3) 14.5% () consisting of milk containing 1.05% fatty substances, concentrated or powdered skim milk, lactose, milk proteins, lactic yogurt ferments, containing 1% fatty substances, 6.8% carbohydrates, 3.8% protein and 88.4% water and minerals. (2) frozen, as provided by BOIRON (pasteurized instantly with deep freezing) 1 'The dry matter content of fresh apple is 16%, 14.5% of this juice corresponds to a fruit equivalent of 63.4%. The preparation process is as follows: After thawing for 24 hours at 4o C, the fruit puree is mixed with sugar of glass sugar (20 ° C) by means of a dispersion propellant. The mixture is dosed at 700 g in Pacojet® jars, which are closed by a lid and frozen in an air pulse cell at -40 ° C until the core temperature is less than or equal to -30 ° C. The jars are then stored at -28 ° C. On the test day, these jars at -28 ° C are placed in a standard Pacojet® device that is used without pressure to texture the frozen mixture in a single process. The grinding time is 3 minutes and 30 seconds ± 20 seconds and the final temperature is -6o C ± 1 .5 ° C. Then, balls are formed by means of an ice cream scoop and the balls are served in containers. Tasting: The frozen dessert is still very creamy and caramelized, practically without the formation of ice crystals and a consumption temperature that is not too cold. The color and flavor are typical of fresh fruit, despite the absence of coloring and flavoring agents; the taste of yogurt is not too obvious. The nutritional composition is as follows: This composition may vary slightly according to the fruit sources. Live lactic acid bacteria count after storage: After storage for 6 months at -20 ° C, the live ferments present in the composition M have been counted according to the method of example 4. The result is between 1 07 and 108 CFU / g: this frozen dessert, therefore, contains living ferments within the meaning of French regulations.

Claims (40)

1. CLAIMS 1. A frozen composition containing: one or more fruits in the form of puree and / or as fruit juice, representing from 30 to 49% of the total weight of the composition, as fruit equivalent, from 51 to 70% by weight of yogurt, and optionally one or more added sugars and / or other ingredients.
2. 2. A frozen composition containing: one or more fruits in the form of -puré and / or as fruit juice, representing from 49.1 to 220%, preferably from 50 to 150% and more preferably from 50 to 90% of the total weight of the composition, as a fruit equivalent, of 51 to 70% by weight of yogurt, and optionally one or more added sugars and / or other ingredients.
3. 3. The composition according to claim 1, characterized in that it contains from 31 to 40% by weight, and preferably from 31 to 35% by weight of fruit puree and / or fruit juice, as fruit equivalent, in relation to total weight of the composition.
4. 4. The composition according to any of claims 1 to 3, characterized in that the fruits are chosen from: apple, banana, strawberry, peach, raspberry, blackberry, mango, kiwi, blueberry, black currant, red currant, orange, cherry, fig, pear, apricot, coconut, passion fruit, guava, papaya, melon, lychee, pineapple, lemon, tangerine, plum, grapefruit, grape, rhubarb and mixtures of these. The composition according to any of claims 1 to 3, characterized in that said composition is free of fruits containing more than 1.5% by weight of natural starch in the fresh state. 6. The composition according to any of claims 1 to 5, characterized in that it contains from 55 to 70%! and preferably from 55 to 60% by weight of yogurt, in relation to the total weight of the composition. I 7. The composition according to any of claims 1 to 6, characterized in that it contains at least 1 05 bacteria per gram. 8. The composition according to claim 7, characterized in that it contains at least 106 bacteria per gram. 9. The composition according to claim 8, characterized in that it contains at least 107 bacteria per gram. The composition according to any of claims 7 to 9, characterized in that the bacteria include at least one bacterium selected from: (a) Streptococcus thermophilus, (b) Lactobacillus delbruekii bulgaricus, (c) Bifidobacterium animalis animalis, (d) Lactobacillus casei, (e) Lactobacillus plantarum, (f) Lactobacillus acidophilus or mixtures of these. eleven . The composition according to any of claims 7 to 10, characterized in that said bacteria contain (a) Streptococcus thermophilus, (b) Lactobacillus delbruekii bulgaricus, and optionally also (c) Bifidobacterium animalis animalis, and / or (d) Lactobacillus casei , and / or (e) Lactobacillus plantarum, and / or (f) Lactobacillus acidophilus. The composition according to any of claims 1 to 1, characterized in that it contains one or more added sugars in an amount such that the composition contains less than 25% by weight, preferably less than 23% by weight, preferably less of 21% by weight of carbohydrates in relation to the total weight of the composition. The composition according to claim 1, characterized in that it contains more than 14% by weight of carbohydrates, in relation to the total weight of the composition. 14. The composition according to any of claims 1 to 1, characterized in that said sugar is selected from sucrose, glucose, fructose, honey, invert sugar, maltose or mixtures thereof, in particular in a proportion of 50:50. . The composition according to any of claims 1 to 14, characterized in that it contains a non-hydrogenated vegetable oil such as rapeseed oil. The composition according to claim 1, characterized in that the content of omega-3 fatty acids (as alpha-linolenic acid equivalent) is greater than 0.3 g per 1 00 g. The composition according to claim 1, characterized in that it includes omega-6 and omega-3 type fatty acids in a proportion of omega-6 fatty acids with respect to omega-3 fatty acids less than 5, and because less than 33% of these calories are of fatty origin. The composition according to any of claims 1 to 17, characterized in that it is free of lemon juice. 9. The composition according to any of claims 1 to 18, characterized in that it is free of unfermented cream. The composition according to any of claims 1 to 19, characterized in that it does not contain any of the following constituents: additives (within the meaning of Codex alimentarius), particularly texturizers, emulsifiers, colorants, preservatives; starch; jelly; flavors; egg yolk and mixtures of these. twenty-one . The composition according to any of claims 1 to 20, characterized in that it contains a maximum of six ingredients, preferably only three. 22. The composition according to any of claims 1 to 21, characterized in that the yogurt is the only dairy ingredient of the composition. 23. The composition according to any of claims 1 to 22, characterized in that it has an energy value less than or equal to 1 55 KCal / 1 00 g, preferably less than or equal to 1 40 KCal / 1 00 g, or in an even more desirable form , less than or equal to 1 20, or even less than or equal to 1 00 KCal / 1 00 g. The composition according to any of claims 1 to 23, characterized in that it contains from 0 to 6% by weight of fatty substances, in relation to the total weight of the composition. 25. A process for the manufacture of a composition according to any of claims 1 to 24, characterized in that it includes the steps of: (a) mixing a fruit purée and / or fruit juice with yogurt, and optionally with added sugars and / or with other ingredients, and (c) freezing the mixture obtained in step (b). 26. The process according to claim 25, characterized in that it does not include the step of pasteurizing the fruit puree and / or fruit juice mixture, and optionally adding sugar. 27. The process according to claim 25 or 26, characterized in that it also includes the step of preparing a fruit puree and / or fruit juice before step (a). 28. The process according to. claim 27, characterized in that it also includes the step of instantaneously pasteurizing the fruit puree and / or fruit juice before step (a). 29. The process according to claim 25 or 26, characterized in that it includes the step of defrosting a fruit purée and / or fruit juice before step (a). 30. Use of a composition according to any of claims 1 to 24, for the manufacture of a frozen dessert. 31 Process for the manufacture of a frozen dessert, which includes the successive steps consisting of: (a) placing a frozen composition according to claims 1 to 24 in a device equipped with means for grinding and optionally with means for aeration; (b) texture said composition with the aid of said grinding means and said optional aeration means. 32. The process according to claim 31, characterized in that it additionally contains, between steps (a) and (b), a step to cause said frozen composition to adhere to the container, by immersing said frozen composition in an aqueous liquid such as water, or by heating it. The process according to claim 31 or 32, characterized in that said grinding means includes a grinding component provided with rotating blades, mounted on the end of an axis that is suitable for moving longitudinally, perpendicular to the plane of said grinding elements. leaves. 34. The process according to claim 31 or 32, characterized in that said grinding means includes an element of grind provided with rotating blades, mounted on the end of a fixed shaft, where the jar is adapted to move longitudinally, perpendicular to the plane of said blades. 35. The process according to claim 33 or 34, characterized in that the device includes means for varying the ratio of the speed of rotation of the blades to the speed of longitudinal movement. 36. Process according to any of claims 31 to 35, characterized in that it includes the additional step of storing the textured composition at a temperature ranging from -6 to -1 2 ° C. 37. Frozen dessert, characterized in that it can be obtained from according to the process according to any of claims 31 to 36. 38. Frozen dessert according to claim 37, characterized in that it has a content of omega-3 fatty acids (as an equivalent of linolenic acid) greater than 0.3 g. per 1 00 g of frozen dessert, a ratio of omega-6 fatty acids to omega-3 fatty acids less than 5, and in which less than 33% of these calories are of fatty origin. 39. Dessert according to claim 37 or 38, characterized in that it has an energy value less than or equal to 1 55 KCal / 1 00 g, preferably less than or equal to 140 KCal / 1 00 g, or even more desirable, lower or equal to 120, or even less than equal to 1 00 KCal / 100 g. 40. Dessert according to any of claims 37 to 39, characterized in that it contains from 0 to 6%, or even from 0 to 5% by weight of fatty substances and / or from 1.5 to 3%, or even from 2 to 2.5% by weight of proteins, and / or less than 25% by weight, preferably less than 23% by weight, better still, less than 21% by weight of carbohydrates, in relation to the total weight of the dessert. , SUMMARY The present invention relates to a frozen composition based on yogurt and fruit, which contains: one or more fruits in the form of puree and / or juice, representing from 30% to 49% or from 49.1 to 220% by weight total of the composition, as fruit equivalent, from 51 to 70% by weight of yogurt, and optionally one or more sugars and / or other added ingredients. It also relates to a process for the manufacture of this composition, to its use for the manufacture of a frozen dessert, and to a process for the manufacture of dessert, grinding and optionally aerating said composition.