BR102019007855A2 - yogurt with myrtle jam - Google Patents
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- BR102019007855A2 BR102019007855A2 BR102019007855-3A BR102019007855A BR102019007855A2 BR 102019007855 A2 BR102019007855 A2 BR 102019007855A2 BR 102019007855 A BR102019007855 A BR 102019007855A BR 102019007855 A2 BR102019007855 A2 BR 102019007855A2
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- yogurt
- jelly
- myrtle
- added
- murta
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 48
- 240000005125 Myrtus communis Species 0.000 title claims abstract description 28
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- 241001638952 Geleia Species 0.000 description 4
- 235000004936 Bromus mango Nutrition 0.000 description 3
- 241000266331 Eugenia Species 0.000 description 3
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- 235000019219 chocolate Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000020251 goat milk Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229920001684 low density polyethylene Polymers 0.000 description 1
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- 235000013406 prebiotics Nutrition 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
Abstract
A presente invenção trata da elaboração de “Iogurte adicionado de geleia de murta”. A geleia foi produzida a partir da polpa de murta e adicionada ao iogurte em diferentes proporções. O produto em questão apresenta sabor e odor característicos, além de conter ingredientes com propriedades funcionais, nutricionais e sensoriais similares aos produtos já comercializados. Diante de todos os benefícios supracitados, pode-se enfatizar que a utilização da geleia de murta para elaboração de iogurte contribui de forma significativa para o aproveitamento tecnológico e nutricional da fruta.
Description
[001] A presente invenção trata da elaboração de iogurte adicionado de geleia de murta (Eugenia gracillima Kiaersk). Compreende o processo de obtenção do iogurte com adição em diferentes proporções de geleia. Esta invenção destaca-se como uma alternativa de aproveitamento tecnológico e industrial de murta (fruta), o qual é cultivado de forma extrativista. Além de disponibilizar no mercado um novo produto com importantes propriedades sensoriais e nutricionais.[001] The present invention deals with the elaboration of yogurt added with myrtle jelly (Eugenia gracillima Kiaersk). It comprises the process of obtaining yogurt with addition in different proportions of jelly. This invention stands out as an alternative for technological and industrial use of myrtle (fruit), which is cultivated in an extractive manner. In addition to making available on the market a new product with important sensory and nutritional properties.
[002] O iogurte é obtido pela fermentação do leite pela ação de uma cultura láctica inicial contendo Streptococcus thermophilus e Lactobacillus dellbruekii subespécie Bulgaricus. O papel destas duas culturas na fabricação de iogurte pode ser resumido como acidificação do leite e síntese de compostos aromáticos (SERRA et al., 2009; IGBABUL et al., 2014).[002] Yogurt is obtained by fermenting milk by the action of an initial lactic culture containing Streptococcus thermophilus and Lactobacillus dellbruekii subspecies Bulgaricus. The role of these two cultures in the manufacture of yogurt can be summarized as acidification of milk and synthesis of aromatic compounds (SERRA et al., 2009; IGBABUL et al., 2014).
[003] Tem-se observado constante sofisticação tecnológica, com o surgimento crescente de novos produtos no mercado, cujos fabricantes preocupam-se em diversificar sabores e aromas utilizando essências, extratos de frutas e/ou frutas preparadas de uma ou mais espécies, que constitui uma opção melhor quando comparada à utilização de aromas artificiais (QUEIROGA et al., 2011).[003] There has been constant technological sophistication, with the increasing appearance of new products on the market, whose manufacturers are concerned with diversifying flavors and aromas using essences, fruit extracts and / or fruits prepared from one or more species, which constitutes a better option when compared to the use of artificial flavors (QUEIROGA et al., 2011).
[004] A murta é uma fruta subexplorada que pode despertar o interesse dos consumidores por suas propriedades nutricionais, funcionais e sensoriais. Devido sua rápida deterioração, a aplicação de tratamentos tecnológicos para preservar sua qualidade nutricional é muito importante (FEITOSA et al., 2017). A elaboração de geleia de murta para adição em bebidas lácteas como os iogurtes surge como alternativa para agregar valor a fruta, de modo a ampliar sua produção, com consequente aumento da oferta e consumo em diversas regiões do país. A elaboração de iogurte adicionado de geleia de murta, além de conferir uma coloração intensa ao iogurte, com aspecto visual bastante atrativo, poderá fornecer um alimento rico nutricionalmente.[004] Myrtle is an under-exploited fruit that can arouse consumer interest for its nutritional, functional and sensory properties. Due to its rapid deterioration, the application of technological treatments to preserve its nutritional quality is very important (FEITOSA et al., 2017). The elaboration of myrtle jelly for addition to dairy drinks such as yoghurts appears as an alternative to add value to fruit, in order to expand its production, with a consequent increase in supply and consumption in several regions of the country. The elaboration of yogurt added with myrtle jelly, besides giving an intense color to the yogurt, with a very attractive visual aspect, can provide a nutritionally rich food.
[005] Até o presente momento não há depósito de patentes na área alimentícia utilizando a murta como matéria-prima na elaboração e saborização de iogurtes, porém, a seguir estão listadas invenções tecnológicas associadas a metodologia em estudo.[005] Until now there is no patent filing in the food area using myrtle as a raw material in the preparation and flavoring of yoghurts, however, below are listed technological inventions associated with the methodology under study.
[006] A patente BR 102015020028-5 A2 compreende o processo de fabricação de iogurte natural de soja com adição de geleia das cascas e da polpa da banana nanica em diferentes proporções. Refere-se ao processo de fabricação da bebida e da geleia, tendo como matérias-primas para a geleia a casca e polpa da banana. Havendo semelhança com a presente invenção apenas na relação da união de dois produtos (iogurte com geleia), diferenciando-se completamente em sua composição.[006] The patent BR 102015020028-5 A2 comprises the process of manufacturing natural soy yogurt with the addition of jam from the peels and the pulp of the nanica banana in different proportions. Refers to the beverage and jelly manufacturing process, using banana peel and pulp as raw materials for the jelly. There is a similarity with the present invention only in the relation of the union of two products (yogurt with jam), completely differentiating in their composition.
[007] A patente BR 102016002842-6 A2 intitulada “Iogurte caprino adicionado de prebiótico e geleia de mangaˮ, trata da invenção utilizando leite de cabra, inulina e geleia de manga em formulações de iogurte, compreendendo a metodologia para fabricação do iogurte e adição da geleia. A invenção distingue em relação as matérias-primas e em sua metodologia, pois não apresenta o método para a fabricação da geleia de manga.[007] The patent BR 102016002842-6 A2 entitled “Goat yogurt added with prebiotic and mango jellyˮ, deals with the invention using goat milk, inulin and mango jelly in yogurt formulations, comprising the methodology for making yogurt and adding the jelly. The invention distinguishes in relation to raw materials and in its methodology, as it does not present the method for the manufacture of mango jelly.
[008] A invenção BR 102017019085-4 A2 compreende ao processo de produção de um iogurte caprino adicionado de preparado de uva, preferencialmente a usa cv. Isabel (Vitis labrusca L.), combinado à utilização de bactérias lácticas probióticas. Apresentando uma matriz de fabricação constituída de leite caprino, micro-organismos probióticos e o preparado de uva, que deve ser adicionado em diferentes proporções ao iogurte. Diferenciando-se da invenção aqui apresentada em sua metodologia assim como as matérias-primas.[008] The invention BR 102017019085-4 A2 comprises the production process of a goat yogurt plus grape preparation, preferably using cv. Isabel (Vitis labrusca L.), combined with the use of probiotic lactic acid bacteria. Featuring a manufacturing matrix consisting of goat milk, probiotic microorganisms and the grape preparation, which must be added in different proportions to the yogurt. Differentiating from the invention presented here in its methodology as well as the raw materials.
[009] A patente BR 2008/MU8800571-2 U2 intitulada “Iogurte com achocolatado com malte”, refere-se a um modelo de utilidade para um iogurte com a adição de achocolatado com malte. O processo, entretanto, é compreendido pela união de dois alimentos já existentes, possui matéria-prima e características sensoriais diferentes a do presente estudo.[009] The patent BR 2008 / MU8800571-2 U2 entitled “Yogurt with chocolate with malt”, refers to a utility model for a yogurt with the addition of chocolate with malt. The process, however, is understood by the union of two existing foods, has raw material and sensory characteristics different from the present study.
[010] A invenção aqui descrita permite superar os limites citados do estado da técnica acima citado por ser capaz de agregar a funcionalidade do iogurte com as propriedades de cor, sabor e aroma da geleia de murta e dessa forma apresentar um produto com semelhança aos já comercializados com importantes propriedades nutricionais e sensoriais.[010] The invention described here allows to overcome the aforementioned limits of the aforementioned prior art as it is able to add the functionality of the yogurt with the color, flavor and aroma properties of myrtle jelly and thus present a product similar to those already marketed with important nutritional and sensory properties.
[011] O objetivo da invenção é a produção de iogurte adicionado de geleia de murta (Eugenia gracillima Kiaersk). Com características semelhantes a iogurtes já consumidos e comercializados no mercado.[011] The purpose of the invention is the production of yogurt with myrtle jelly (Eugenia gracillima Kiaersk). With similar characteristics to yogurts already consumed and sold on the market.
[012] É um dos objetos da presente invenção propiciar um processo/produto, para obtenção de iogurte adicionado de geleia de murta compreendendo as seguintes etapas:
- a. Processamento da murta para obtenção da polpa;
- b. Preparo da geleia;
- c. Preparo do iogurte: tratamento térmico do leite;
- d. Resfriamento, adição de fermento láctico e incubação;
- e. Refrigeração; Quebra do coágulo, adição da geleia, homogeneização e envase.
- The. Processing of the myrtle to obtain the pulp;
- B. Preparation of the jam;
- ç. Preparation of yogurt: heat treatment of milk;
- d. Cooling, adding lactic yeast and incubation;
- and. Refrigeration; Clot break, jelly addition, homogenization and filling.
[013] Estes e outros objetos da presente invenção serão melhor compreendidos e valorizados a partir da descrição detalhada da invenção, que têm como objetivo apenas ilustrar um dos inúmeros meios de se realizar a invenção, não limitando portando seu escopo.[013] These and other objects of the present invention will be better understood and valued from the detailed description of the invention, which are intended only to illustrate one of the countless means of carrying out the invention, not limiting therefore its scope.
[014] A Figura 1 apresenta o fluxograma para obtenção da geleia de murta.[014] Figure 1 shows the flowchart for obtaining myrtle jelly.
[015] A Figura 2 apresenta o fluxograma para obtenção de iogurte adicionado de geleia de murta[015] Figure 2 shows the flowchart for obtaining yogurt with myrtle jam
[016] A presente invenção refere-se à obtenção de iogurte adicionado de geleia de murta, de acordo com as seguintes etapas:
- a. Processamento da murta para obtenção da polpa;
- b. Preparo da geleia;
- c. Processamento do iogurte;
- d. Resfriamento, adição de fermento láctico e incubação;
- e. Refrigeração;
- f. Quebra do coágulo, adição da geleia, homogeneização e envase.
- The. Processing of the myrtle to obtain the pulp;
- B. Preparation of the jam;
- ç. Yogurt processing;
- d. Cooling, adding lactic yeast and incubation;
- and. Refrigeration;
- f. Clot break, jelly addition, homogenization and filling.
[017] A matéria-prima utilizada foi murta (Eugenia gracillima Kiaersk).[017] The raw material used was myrtle (Eugenia gracillima Kiaersk).
[018] Os frutos foram selecionados manualmente, submetidos à lavagem em água corrente e a sanitizados em água clorada (50 ppm) e por fim enxaguados em água corrente. Foram despolpados em despolpadeira mecânica e a polpa embalada em sacos de Polietileno de baixa densidade; depois de embaladas as polpas foram armazenadas em freezer a -18 °C.[018] The fruits were selected manually, submitted to washing in running water and sanitized in chlorinated water (50 ppm) and finally rinsed in running water. They were pulped in a mechanical pulping machine and the pulp was packed in low density polyethylene bags; after packing, the pulps were stored in a freezer at -18 ° C.
[019] A geleia de murta foi formulada na proporção de 1:1 (polpa de murta: açúcar) acrescido de 40% de água, denominada pela legislação como geleia tipo extra. O preparo da geleia foi realizado em tacho aberto de aço inoxidável. Inicialmente, a polpa foi diluída em 40% de água potável, homogeneizada com ½ da sacarose e levada ao fogo brando. A cocção foi realizada com agitação manual, para dissolução do açúcar, em seguida adicionou-se ½ da sacarose e a pectina. O ponto final de cocção foi determinado quando o teor de sólidos solúveis atingiu a concentração de 65 °Brix utilizando-se um refratômetro para a medição.[019] Myrtle jelly was formulated in a 1: 1 ratio (myrtle pulp: sugar) plus 40% water, referred to by legislation as extra type jelly. The jam was prepared in an open stainless steel pan. Initially, the pulp was diluted in 40% of drinking water, homogenized with ½ of the sucrose and brought to a simmer. The cooking was performed with manual stirring, to dissolve the sugar, then ½ sucrose and pectin were added. The final cooking point was determined when the soluble solids content reached 65 ° Brix using a refractometer for measurement.
[020] Após a cocção, a geleia foi envasada a quente em embalagem de vidro, previamente esterilizada, invertida por 10 segundos, ainda quente. A geleia foi resfriada por imersão em água fria até atingir aproximadamente 25 °C, e estocada à temperatura ambiente, até adição no iogurte.[020] After cooking, the jam was hot filled in a glass container, previously sterilized, inverted for 10 seconds, still hot. The jam was cooled by immersion in cold water until it reached approximately 25 ° C, and stored at room temperature, until added to the yogurt.
[021] O processamento do iogurte iniciou, com a pasteurização do leite bovino adicionado de 10% de açúcar em relação ao peso total a 83 ± 2 °C por 20 minutos.[021] Yogurt processing started, with pasteurization of bovine milk added with 10% sugar in relation to the total weight at 83 ± 2 ° C for 20 minutes.
[022] Logo após o tratamento térmico do leite com açúcar, a mistura foi resfriada até 45 °C quando foi inoculada com cultura láctica a base de Streptococcus thermophilus e Lactobacillus dellbruekii subespécie Bulgaricus.[022] Shortly after the heat treatment of milk with sugar, the mixture was cooled to 45 ° C when it was inoculated with lactic culture based on Streptococcus thermophilus and Lactobacillus dellbruekii subspecies Bulgaricus.
[023] Após a incubação a 45 °C durante 5 horas, o iogurte foi resfriado à temperatura de 10 °C por 24 horas, seguido de homogeneização lenta, para quebra do coágulo por meio de agitação manual.[023] After incubation at 45 ° C for 5 hours, the yogurt was cooled to 10 ° C for 24 hours, followed by slow homogenization, to break the clot by means of manual agitation.
[024] Em seguida a geleia de murta foi adicionada ao iogurte nas proporções de 5 a 25%, seguindo-se de homogeneização, envase em embalagens apropriadas e armazenamento sob refrigeração a 10 °C.[024] Then the myrtle jam was added to the yogurt in the proportions of 5 to 25%, followed by homogenization, filling in appropriate packaging and storage under refrigeration at 10 ° C.
[025] FEITOSA, R.M.; FIGUEIRÊDO, R.M.F.; QUEIROZ, LIMA, F.C.S.; OLIVEIRA, E.N.A. Drying and characterization of myrtle pulp. Revista Brasileira de Engenharia Agrícola e Ambiental, v.21, n.12, p.858-864, 2017.[025] FEITOSA, R.M .; FIGUEIRÊDO, R.M.F .; QUEIROZ, LIMA, F.C.S .; OLIVEIRA, E.N.A. Drying and characterization of myrtle pulp. Brazilian Journal of Agricultural and Environmental Engineering, v.21, n.12, p.858-864, 2017.
[026] IGBABUL, B.; SHEMBER, J.; AMOVE, J. Physicochemical, microbiological and sensory evaluation of yoghurt sold in Makurdi metropolis. African Journal of Food Science and Technology, v. 5, n.6, p.129-135, 2014.[026] IGBABUL, B .; SHEMBER, J .; AMOVE, J. Physicochemical, microbiological and sensory evaluation of yoghurt sold in Makurdi metropolis. African Journal of Food Science and Technology, v. 5, n.6, p.129-135, 2014.
[027] QUEIROGA, R.C.R.; SOUSA, Y.R.F.; SILVA, M.G.F.; OLIVEIRA, M.E.G.; SOUSA, H.M.H.; OLIVEIRA, C.E.V. Elaboração de iogurte com leite caprino e geleia de frutas tropicais. Revista do Instituto Adolfo Lutz, v.70, n.4, p.489-96, 2011.[027] QUEIROGA, R.C.R .; SOUSA, Y.R.F .; SILVA, M.G.F .; OLIVEIRA, M.E.G .; SOUSA, H.M.H .; OLIVEIRA, C.E.V. Elaboration of yogurt with goat milk and tropical fruit jelly. Revista do Instituto Adolfo Lutz, v.70, n.4, p.489-96, 2011.
[028] SERRA, M.; TRUJILLO, J.A.; GUAMIS, B.; FERRAGUT, V. Flavour profile and survivour of starter cultures of yoghurt produced from high pressure homogenized milk. International Dairy Journal, v.19, n.2, p.100-106, 2009.[028] SERRA, M .; TRUJILLO, J.A .; GUAMIS, B .; FERRAGUT, V. Flavor profile and survivor of starter cultures of yoghurt produced from high pressure homogenized milk. International Dairy Journal, v.19, n.2, p.100-106, 2009.
Claims (8)
- a. Processamento da murta para obtenção da polpa;
- b. Preparo da geleia;
- c. Processamento do iogurte;
- d. Resfriamento, adição de fermento láctico e incubação;
- e. Refrigeração e quebra do coágulo;
- f. Adição da geleia, homogeneização e envase.
- The. Processing of the myrtle to obtain the pulp;
- B. Preparation of the jam;
- ç. Yogurt processing;
- d. Cooling, adding lactic yeast and incubation;
- and. Refrigeration and clot breaking;
- f. Addition of jam, homogenization and filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102019007855-3A BR102019007855A2 (en) | 2019-04-17 | 2019-04-17 | yogurt with myrtle jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102019007855-3A BR102019007855A2 (en) | 2019-04-17 | 2019-04-17 | yogurt with myrtle jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR102019007855A2 true BR102019007855A2 (en) | 2020-10-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR102019007855-3A BR102019007855A2 (en) | 2019-04-17 | 2019-04-17 | yogurt with myrtle jam |
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| Country | Link |
|---|---|
| BR (1) | BR102019007855A2 (en) |
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2019
- 2019-04-17 BR BR102019007855-3A patent/BR102019007855A2/en not_active Application Discontinuation
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