CL2023000779A1 - Proceso para preparar análogos de bebidas lácteas fermentadas de origen vegetal estables en estantería y - Google Patents

Proceso para preparar análogos de bebidas lácteas fermentadas de origen vegetal estables en estantería y

Info

Publication number
CL2023000779A1
CL2023000779A1 CL2023000779A CL2023000779A CL2023000779A1 CL 2023000779 A1 CL2023000779 A1 CL 2023000779A1 CL 2023000779 A CL2023000779 A CL 2023000779A CL 2023000779 A CL2023000779 A CL 2023000779A CL 2023000779 A1 CL2023000779 A1 CL 2023000779A1
Authority
CL
Chile
Prior art keywords
plant
analogue
shelf
dairy beverage
food composition
Prior art date
Application number
CL2023000779A
Other languages
English (en)
Inventor
Rohart Anne
Martinet Virginie
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of CL2023000779A1 publication Critical patent/CL2023000779A1/es

Links

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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)

Abstract

Se describe un proceso para preparar un análogo de bebida láctea fermentada de origen vegetal estable en estantería. En primer lugar, se proporciona una composición alimenticia de origen vegetal que comprende un líquido hidrófilo, un azúcar fermentable y de 0,5% a 3,4% de proteínas vegetales. Después de eso, la composición alimenticia de origen vegetal se homogeneiza y trata térmicamente. La composición alimenticia de origen vegetal homogeneizada y tratada térmicamente se inocula después con al menos un cultivo iniciador. Después, la composición alimenticia de origen vegetal inoculada se fermenta hasta alcanzar un pH de 3,0 a 5,0 para obtener un análogo de bebida láctea fermentada de origen vegetal. Finalmente, el análogo de yogur de origen vegetal obtenido experimenta un segundo tratamiento térmico para obtener un análogo de bebida láctea fermentada de origen vegetal estable en estantería. También se describen un análogo de bebida láctea fermentada de origen vegetal estable en estantería obtenido mediante tal proceso y un producto alimenticio que comprende dicho análogo de bebida láctea fermentada de origen vegetal.
CL2023000779A 2020-09-25 2023-03-17 Proceso para preparar análogos de bebidas lácteas fermentadas de origen vegetal estables en estantería y CL2023000779A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP20198536 2020-09-25

Publications (1)

Publication Number Publication Date
CL2023000779A1 true CL2023000779A1 (es) 2023-11-03

Family

ID=72659720

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2023000779A CL2023000779A1 (es) 2020-09-25 2023-03-17 Proceso para preparar análogos de bebidas lácteas fermentadas de origen vegetal estables en estantería y

Country Status (9)

Country Link
US (1) US20230371538A1 (es)
EP (1) EP4216728A1 (es)
CN (1) CN116685206A (es)
AU (1) AU2021346848A1 (es)
BR (1) BR112023004900A2 (es)
CL (1) CL2023000779A1 (es)
EC (1) ECSP23022055A (es)
MX (1) MX2023003023A (es)
WO (1) WO2022063901A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114940956B (zh) * 2022-05-10 2023-04-21 中国农业科学院农产品加工研究所 植物乳杆菌wl-100及其应用
CN116694538B (zh) * 2023-08-02 2023-11-21 中国农业大学 一种改善大豆酸奶质构特性的产荚膜多糖植物乳杆菌及其应用

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0319503D0 (en) * 2003-08-19 2003-09-17 Danisco Process
BRPI0621561A2 (pt) 2006-02-22 2011-12-13 Gervais Danone Sa processo para a fabricação de um leite fermentado
CA3141076A1 (en) * 2016-01-07 2017-07-13 Ripple Foods, Pbc Product analogs or components of such analogs and processes for making same
CA3015245A1 (fr) 2016-03-07 2017-09-14 Roquette Freres Formulations nutritionnelles comprenant un isolat de proteines de pois ainsi que son utilisation comme source proteique
CN109310103B (zh) 2016-04-22 2023-04-25 睿普食品公司 乳制品类似物及其制作方法
CA3072843A1 (en) 2017-10-03 2019-04-11 Sodima Non-dairy fermented food product
WO2019180037A1 (en) 2018-03-19 2019-09-26 Cosucra Groupe Warcoing S.A. Non-dairy vegetable-based soluble yogurt powder

Also Published As

Publication number Publication date
BR112023004900A2 (pt) 2023-04-18
ECSP23022055A (es) 2023-05-31
EP4216728A1 (en) 2023-08-02
AU2021346848A1 (en) 2023-03-16
US20230371538A1 (en) 2023-11-23
WO2022063901A1 (en) 2022-03-31
CN116685206A (zh) 2023-09-01
MX2023003023A (es) 2023-04-26

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