CN103997898A - Composition for preparing yogurt from milk, in particular 0% yogurt, and sachet containing such a composition - Google Patents
Composition for preparing yogurt from milk, in particular 0% yogurt, and sachet containing such a composition Download PDFInfo
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- CN103997898A CN103997898A CN201280061326.4A CN201280061326A CN103997898A CN 103997898 A CN103997898 A CN 103997898A CN 201280061326 A CN201280061326 A CN 201280061326A CN 103997898 A CN103997898 A CN 103997898A
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- milk
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- yoghourt
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- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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Abstract
The invention relates to a composition for preparing yogurt from milk, especially from skimmed or semi-skimmed milk, and in particular from UHT milk, said composition comprising lactic ferments provided for obtaining yogurt. According to the invention, the composition comprises compounds derived from milk in powder form which are enriched with milk proteins. The invention also relates to a sachet for preparing yogurt from milk, especially from skimmed or semi-skimmed milk, and in particular from UHT milk, said sachet containing a composition of the abovementioned type.
Description
Technical field
The present invention relates to manufacture the technical field of Yoghourt.
The present invention more specifically but relate to not exclusively and within the scope of family expenses, manufacture Yoghourt.
Background technology
Document FR2244397 and FR2829907 have described two kinds of common type of household electric Yogurt making machine.
Whole milk's use is recommended to obtain good firm Yoghourt in household electric Yogurt making machine.Freeze-dried milk powder can addedly use to increase the steadiness of Yoghourt.The half defatted milk even use of fully skimmed milk also allows to use the prepared product that obtains Yoghourt type with respect to the enzyme of the q.s of the level of legal requiremnt.These prepared products have gratifying acidity and to be stored with the identical mode that uses whole milk to obtain Yoghourt.But the use of the even full degreasing UHT milk of half degreasing UHT milk makes the formation difficulty of curdling glue.The prepared product of the Yoghourt type obtaining is not firm, inserts spoon and do not allow to make a part for prepared product to depart from complete section in described prepared product.
Summary of the invention
The object of the invention is convenient preparation very firm but the Yoghourt of acid not too, especially within the scope of family expenses.
Another object of the present invention is convenient by preparing very firm Yoghourt with non-whole milk, especially half defatted milk or fully skimmed milk, especially within the scope of family expenses.
Another object of the present invention is convenient by preparing very firm Yoghourt with UHT milk, especially within the scope of family expenses.
Another object of the present invention is convenient by prepare good firm Yoghourt by Goat Milk, especially within the scope of family expenses.
Another object of the present invention is the very firm Yoghourt of convenient preparation " having 0% fat " type, especially within the scope of family expenses.
These objects are used for using milk by one, especially use fully skimmed milk or half defatted milk, and reach with the mixture that UHT milk is prepared Yoghourt especially, described mixture comprises the lactolase that is arranged for acquisition Yoghourt, and described mixture comprises the derivative compound of the milk powder that is rich in lactoprotein.
Research to the process that forms Yoghourt represents: the disappearance of the steadiness of Yoghourt or shortage are owing to UHT (superhigh temperature) sterilizing methods of milk.UHT sterilizing methods makes lactoprotein sex change, and makes lactoprotein lose their coagulation ability.In addition, the constraint of the definite correlation between acidity and steadiness is used milk and/or milk powder and lactolase to obtain the firm but Yoghourt of acid not too.The mixture providing that is rich in lactoprotein allows to contribute to obtain to be had gentle pH value and advantageously stimulates the firm Yoghourt of the quality of sense organ.In addition, protein brings satiety.Rich proteinaceous Yoghourt can contribute to strengthen satiety.Compare more youngster, the elderly tends to poorly absorb protein, but hobby eats Yoghourt conventionally.Rich proteinaceous Yoghourt can contribute to increase the amount of the protein of eating.In addition,, for adding identical protein content, the larger ratio of lactoprotein allows to use with respect to the use of enzyme and milk powder the material of small amount.
According to favourable feature, described lactoprotein comprises casein.
Described casein participates in curdling glue actively, and caseic existence allows to contribute to obtain the Yoghourt of crisp (cassant).
Advantageously, the ratio of described casein in described lactoprotein is between 75% and 85%.
These ratios are corresponding to the conventional ratio of milk, and this milk can be full-cream, half degreasing or full degreasing; Also can be even fresh through the sterilizing of UHT pasteurism, micro porous filtration.
The feature favourable according to another, described lactoprotein comprises haemocyanin.
In fact described haemocyanin can affect the ability that keeps water, and avoids the syneresis of Yoghourt or separating out of whey.
Advantageously, described at least a portion, haemocyanin is through micronized.
In fact, test shows to allow through the use of micronized haemocyanin the lubricated mouthfeel of the particularly advantageous Yoghourt of acquisition.
The feature favourable according to another, described mixture has the sugared content that is less than milk protein content.
No matter be that full degreasing, half degreasing or full-cream milk have the sugared content that is greater than protein content.The use with the derivative compound of the milk powder of the ratio that is rich in lactoprotein allows to make the amount of described sugar to be reduced to the amount identical with protein, and therefore reduces the ratio of sugar (sucres rapides) fast.
According to a particularly advantageous characteristics of Yoghourt that allows to obtain " having 0% fat ", described mixture has and is less than 5% and be preferably less than 2% fat content.
According to the rules, the Yoghourt of described " having 0% fat " should comprise the fat that is less than 0.5g for every 100g Yoghourt.The Yoghourt that " has 0% fat " allows to reduce energy supply.The Yoghourt that " has 0% fat " has the energy supply of 42kCal/100g, but whole milk's Yoghourt has the energy supply of 70kCal/100g.For 1 liter of milk, approximately the amount of 12g mixture gives gratifying effect.By using fully skimmed milk, mixture allows to manufacture every 100g Yoghourt and has the Yoghourt that is less than 0.5g fat, and described Yoghourt can be the firm Yoghourt with gentle pH value in addition.
According to another the acid particularly advantageous characteristics that allows the Yoghourt that obtains of restriction, lactolase has the acidification reaction dynamics that does not produce rear acidifying described at least a portion.
This layout contributes to obtain the not too Yoghourt of acid, and without controlled fermentation time very accurately.
According to preferred feature, described in be rich in the described milk powder of lactoprotein derivative compound form at least 80% of described mixture, and preferably form at least 90% of described mixture.
Dissimilar gum material such as pig gelatin, modified starch, carragheen (carragh é nanes), guar gum, xanthans in fact can be used, to use full degreasing or half defatted milk to obtain very firm Yoghourt, but, owing to being rich in the use of derivative compound of milk powder of lactoprotein, the use of gum material is not indispensable in provided mixture.
These objects are also used for using milk by one, especially use full degreasing or half defatted milk, and manufacture the product independent packaging of Yoghourt and reach with UHT milk especially, described product independent packaging is held according to the mixture described at least one feature in above-mentioned feature.
The popular use to provided mixture has been provided in this product independent packaging.In fact, described lactoprotein is not touched by masses; Packaged business-like enzyme is predetermined dose for 1 liter of milk; It is difficult that the needed amount being less than gram makes by other the weighing of conventional domestic steelyard of amount for milk.
Advantageously, a certain amount of mixture is held in described product independent packaging, and described a certain amount of mixture is arranged for manufactures Yoghourt with a certain amount of milk that equals 0.75 liter, 1 liter or 1.5 liters.
More advantageously, a certain amount of lactolase is held in described product independent packaging, the amount of described lactolase every liter in the milk using together with the mixture of described product independent packaging between between 0.25g and 2g and preferably between 0.5g and 1g.
More advantageously, the derivative compound that is rich in the milk powder of lactoprotein described in a certain amount of is held in described product independent packaging, the amount of described derivative compound every liter in the milk using together with the mixture of described product independent packaging between between 3g and 15g, preferably between 3g and 10g.
According to favourable embodiment, described mixture is contained in the multilayer bag that the plastics of aluminizing make.
According to preferred embodiment, described multilayer bag from inside to outside in turn comprises: PE layer, aluminium lamination and pet layer.
Detailed description of the invention
To understand better the present invention by research following examples.
For the manufacture of the normally milk of milk of Yoghourt.Milk can be the form of whole milk, half defatted milk and fully skimmed milk.Every liter of milk comprises about 31.5g protein and 48g lactose, and comprises 31g fat or comprise 15.5g fat for every liter of half defatted milk for every liter of whole milk.Lactose is a kind of carbohydrate.No matter milk is full degreasing, half degreasing or full-cream, and therefore milk have the sugared content that is greater than milk protein content.The use of dehydrated milk does not change this ratio of sugar/protein.
The mixture providing for the preparation of Yoghourt is suitable for using whole milk, especially UHT whole milk, micro porous filtration whole milk or the whole milk with pasteur's method sterilizing.Also be suitable for using for the preparation of the mixture providing of Yoghourt and be not conventionally proposed to be used in fully skimmed milk or half defatted milk of manufacturing Yoghourt at home.Fully skimmed milk is conventionally only available under the form of UHT milk.
Be used for using milk, especially use full degreasing or half defatted milk, and comprise and be arranged for the lactolase that obtains Yoghourt with the mixture providing that UHT milk is prepared Yoghourt especially.These lactolases comprise the usual bacterial strain of streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus.These lactolases present with the form of sheet, and can easily be packaged into bag.
Preferably, at least a portion lactolase has the acidification reaction dynamics (cin é tique d ' acidification) that does not produce rear acidifying.The lactolase with the pH value that is greater than 4.3 especially allows to contribute to obtain the not too Yoghourt of acid.These lactolases are for example provided under YOMIX495 and YOMIX873 standard by Danisco A/S BJ Rep Office.The dosage of above-mentioned enzyme can be less than 1g for every liter of milk, for example, for standard YOMIX495, and every liter of milk 0.77g enzyme, and for standard YOMIX873, every liter of milk 0.61g enzyme.
More specifically, according to the present invention, described mixture comprises the derivative compound of the milk powder that is rich in lactoprotein.Word " milk powder " and " lactoprotein " relate in particular to the animal milk such as milk.
Described lactoprotein mainly comprises two kinds of protein: casein and haemocyanin.The described lactoprotein having in mixture comprises haemocyanin and/or casein.
In the time of acidifying, therefore described casein coagulation also forms gel.The steadiness of Yoghourt and casein and final pH value are relevant.While being set in 4.6 pH value, start.This value is greater than and is supposed to for 4.3 pH value of the Yoghourt of acid not too.Caseic existence allows to improve the steadiness of the Yoghourt obtaining, and contributes in addition to assist to obtain the not too Yoghourt of acid.
Conventionally do not bring structure (texture) without micronized haemocyanin, but can affect the ability that keeps water and the discharge of avoiding syneresis or the whey of Yoghourt.Describedly also contribute to obtain crisp product without micronized haemocyanin.
Describedly allow on the contrary to bring more structure to Yoghourt especially mellow and full mouthfeel (la rondeur en bouche) through micronized haemocyanin.Mouthfeel is the mouthfeel of the Yoghourt that more lubricates.Micronized processing allows to reappear lubricated sense, even on the Yoghourt of described " having 0% fat ".In fact, this micronized processing has increased the size of haemocyanin, and therefore the size of haemocyanin is near the diameter of the fat globule of butter oil.
Be rich in the milk powder of lactoprotein derivative compound with allow by restriction lactose the structure that provides to improve Yoghourt.Whole milk's use is conventionally proposed to be used in and obtains good firm Yoghourt.The interpolation of dehydrated milk allows to increase the protein content in Yoghourt.But the interpolation of dehydrated milk also contributes to increase lactose content, this is restrained for the people that lactose is repelled.On the contrary, can there is according to mixture of the present invention the sugared content that is less than milk protein content.
In addition, allow to use fully skimmed milk and can have according to mixture according to the present invention to be less than 5% and be preferably less than 2% fat content, to obtain the Yoghourt of described " thering is 0% fat ".
The first example that is rich in the derivative compound of the milk powder of lactoprotein is known under the 600A of IDI company standard.These compounds comprise casein and oven dry (cos é cher) and through micronized haemocyanin.By every liter of milk 10.3g enzyme, using the steadiness of the Yoghourt that the dosage of above-mentioned enzyme obtains is medium (63).
The second example that is rich in the derivative compound of the milk powder of lactoprotein is known under the E55 of IDI company standard.These compounds comprise casein and through micronized and without micronized haemocyanin, have approximately 55% protein, 1% fat, 33% sugar.For every liter of milk 10.8g enzyme, using the steadiness of the Yoghourt that this dosage of enzyme obtains is high (78), and the Yoghourt that obtains is more crisp and have a typical fresh taste.Give the sensation of taste lubrication through the existence of micronized haemocyanin.Limited the discharge of syneresis or the whey of Yoghourt without the existence of micronized haemocyanin.
The 3rd example that is rich in the derivative compound of the milk powder of lactoprotein is known under the B50 of IDI company standard.These compounds comprise through micronized haemocyanin.For every liter of milk 12g enzyme, use the steadiness little (48) of the Yoghourt that this dosage obtains of enzyme, because lack casein.The independent existence of haemocyanin brings taste and the smell of whey.
The 4th example that is rich in the derivative compound of the milk powder of lactoprotein is known under 602 standards of IDI company.These compounds comprise casein and haemocyanin.These compounds are retentates of hyperfiltration, and this retentate comprises 61% protein (wherein 80% is casein), 1% fat and 26% sugar.By every liter of milk 10.3g enzyme, the steadiness that uses the Yoghourt that dosage obtains of above-mentioned enzyme is medium (65).The Yoghourt obtaining is among the most crisp Yoghourt.
In the first embodiment, the second embodiment and the 4th embodiment, the ratio of casein/haemocyanin is identical with this ratio of milk.Therefore, the ratio of casein in described lactoprotein is between 75% and 85%.
In the first embodiment, the second embodiment and the 3rd embodiment, at least a portion haemocyanin is through micronized.
The use of being rich in the derivative compound of the milk powder of lactoprotein allows to reduce approximately 14% energy absorption (kJ of unit) with respect to the use of fully skimmed milk powder.
Lactolase and the mixture of derivative compound that is rich in the milk powder of lactoprotein are produced in chamber, and this chamber has relatively low humidity (25% HR).Described mixture is only packaged in the airtight container of air and water-stop or in product independent packaging according to dosage.
In mixture according to the present invention, the amount of enzyme and lactoprotein powder is suitable for obtaining desired structure.The very large amount of lactoprotein powder gives the structure of the mouthfeel of very thick and heavy or even opaque; The considerably less amount of lactoprotein powder gives very rare structure.
The amount of lactolase advantageously between every liter of milk 0.25g and 2g, and preferably between every liter of milk 0.5g and 1g, is used together with the mixture of described milk and described product independent packaging.Be rich in the amount of derivative compound of the milk powder of lactoprotein advantageously between every liter of milk 3g and 15g, and preferably between every liter of milk 3g and 10g, use together with the mixture of described milk and described product independent packaging.The amount of every liter of about 7g of milk gives gratifying result.
In mixture according to the present invention, the interpolation of gum material is not indispensable for obtaining desired structure.In mixture according to the present invention, the derivative compound that is rich in the milk powder of lactoprotein forms at least 80% of mixture, and preferably form at least 90% of mixture, can be therefore obtained according to mixture of the present invention, described lactolase can form the remainder of mixture.
According to advantageously being presented with the form of powder by mixture of the present invention, this allows to enjoy the longer storage time.The best use limiting date (DLUO) of at least one year can be especially obtained.
Can be packaged into bag according to mixture of the present invention, preferably be arranged for unique use.
Be used for using milk, especially use full degreasing or half defatted milk, and hold mixture with the product independent packaging that UHT milk is manufactured Yoghourt especially, described mixture comprises and is arranged for the derivative compound that obtains the lactolase of Yoghourt and be rich in the milk powder of lactoprotein.
The content of product independent packaging is advantageously suitable for the conventional packaging volume of milk and/or is adapted for the volume of manufacturing the milk of Yoghourt in domestic machine for making sour milk.
According to favourable embodiment, a certain amount of mixture is held in described product independent packaging, and this mixture is arranged for manufactures Yoghourt with a certain amount of milk that equals 0.75 liter, 1 liter or 1.5 liters.
For product independent packaging, the amount of enzyme and lactoprotein powder is specifically suitable for obtaining desired structure.Be suitable for utilizing domestic machine for making sour milk to use between the product independent packaging of family's use of the milk of 0.75 liter and 1.5 liters and advantageously hold a certain amount of lactolase that is less than or equal to 3g and is preferably less than or equal to 1.5g, and be less than or equal to 22.5g and be preferably less than or equal to the derivative compound of a certain amount of milk powder that is rich in lactoprotein of 15g.
According to preferred embodiment, mixture is contained in the multilayer bag that the plastics of aluminizing make, and forms product independent packaging.Multilayer bag from inside to outside in turn comprises: PE layer, aluminium lamination and pet layer.
Be used for using milk, especially use full degreasing or half defatted milk, and especially with UHT milk prepare Yoghourt, be packaged into bag mixture used in the following manner.
User will be suitable for a certain amount of milk of used described product independent packaging and the contents mixed of described product independent packaging.User can use desired milk, especially UHT or micro porous filtration milk, whole milk, half defatted milk or fully skimmed milk.User is placed on described mixture in Sour milk bottle, this Sour milk bottle is arranged for and being suitable for preparing together with the equipment of Yoghourt or utensil and using of domestic machine for making sour milk or any other, described bottle is placed in described equipment or utensil, and allows described prepared product ferment according to the time arranging.Therefore be for prepare the mixture of Yoghourt by fermentation with milk according to mixture of the present invention, and therefore the described product independent packaging of holding mixture according to the present invention is the product independent packaging for prepare Yoghourt by fermentation with milk.Subsequently, before tasting, the product of fermentation preferably refrigerated at least 4 hours.
Comprise especially allowing within the scope of family expenses by using fully skimmed milk to manufacture the Yoghourt of described " thering is 0% fat " according to mixture of the present invention of less fats content, this uses considerably less amount (10g mixture contrast 20g fully skimmed milk powder) than using fully skimmed milk powder to have better sensory stimuli effect simultaneously.
According to mixture of the present invention also allow by use non-whole milk prepare firm, there is the Yoghourt in the gentle pH value of sensory stimuli aspect.
Mixture according to the present invention is well suited for the use of UHT milk, wherein by pasteur's method sterilization treatment, the quality of the native protein on milk has impact, but is also suitable for through the fresh milk of pasteur's method sterilizing or the fresh milk of micro porous filtration according to mixture of the present invention.
Mixture according to the present invention is not limited to use milk.The use of the Goat Milk that comprises less protein also can be considered.The use of the milk of other types also can be considered, but, contain too many fat such as the milk of goat milk, and be disabled under the form of fully skimmed milk.
Mixture according to the present invention is not limited to use animal milk.The use of the vegetable milk condensing in sour environment also can be considered, although the Yoghourt obtaining is not too firm.
As modified example, can be packaged according to mixture of the present invention in the other types packaging of air-prevention and waterproof, and opaque packaging preferably.
The present invention never only limits to described embodiment and modified example thereof, also comprises many changes in the scope of described claim.
Claims (according to the amendment of the 19th article of treaty)
1. one kind for using milk, especially use fully skimmed milk or half defatted milk, and prepare especially the mixture of Yoghourt by fermentation with UHT milk, described mixture comprises the lactolase for obtaining Yoghourt, it is characterized in that, described mixture comprises the derivative compound of the milk powder that is rich in lactoprotein.
2. mixture according to claim 1, is characterized in that, described lactoprotein comprises casein.
3. mixture according to claim 2, is characterized in that, the ratio of described casein in described lactoprotein is between 75% and 85%.
4. according to the mixture described in any one in claims 1 to 3, it is characterized in that, described lactoprotein comprises haemocyanin.
5. mixture according to claim 4, is characterized in that, haemocyanin is through micronized described at least a portion.
6. according to the mixture described in any one in claim 1 to 5, it is characterized in that, described mixture has the sugared content that is less than milk protein content.
7. according to the mixture described in any one in claim 1 to 6, it is characterized in that, described mixture has and is less than 5% and be preferably less than 2% fat content.
8. according to the mixture described in any one in claim 1 to 7, it is characterized in that, lactolase has the acidification reaction dynamics that does not produce rear acidifying described at least a portion.
9. according to the mixture described in any one in claim 1 to 8, it is characterized in that, described in be rich in the milk powder of lactoprotein derivative compound form at least 80% of described mixture, and preferably form at least 90% of described mixture.
10. one kind for preparing the product independent packaging of Yoghourt by fermentation with milk, described milk is fully skimmed milk or half defatted milk especially, and UHT milk, is characterized in that in particular, described product independent packaging is held according to the mixture of any one in claim 1 to 9.
11. is according to claim 10 for prepare the product independent packaging of Yoghourt by fermentation with milk, it is characterized in that, a certain amount of mixture is held in described product independent packaging, and described a certain amount of mixture is arranged for manufactures Yoghourt with a certain amount of milk that equals 0.75 liter, 1 liter or 1.5 liters.
12. according to described in any one in claim 10 or 11 for prepare the product independent packaging of Yoghourt by fermentation with milk, it is characterized in that, a certain amount of lactolase is held in described product independent packaging, the amount of described lactolase every liter in the milk using together with the mixture of described product independent packaging between between 0.25 gram and 2 grams and preferably between 0.5 gram and 1 gram.
13. according to claim 10 to described in any one in 12 for prepare the product independent packaging of Yoghourt by fermentation with milk, it is characterized in that, the derivative compound of a certain amount of milk powder that is rich in lactoprotein is held in described product independent packaging, the amount of described derivative compound every liter in the milk using together with the mixture of described product independent packaging between between 3 grams and 15 grams, preferably between 3 grams and 10 grams.
14. according to claim 10 to described in any one in 13 for prepare the product independent packaging of Yoghourt by fermentation with milk, it is characterized in that, described mixture is contained in the multilayer bag that the plastics of aluminizing make.
15. according to claim 14ly is characterized in that for prepare the product independent packaging of Yoghourt by fermentation with milk, and described multilayer bag from inside to outside in turn comprises: PE layer, aluminium lamination and pet layer.
Claims (15)
1. one kind for using milk, especially use fully skimmed milk or half defatted milk, and prepare especially the mixture of Yoghourt with UHT milk, described mixture comprises the lactolase for obtaining Yoghourt, it is characterized in that, described mixture comprises the derivative compound of the milk powder that is rich in lactoprotein.
2. mixture according to claim 1, is characterized in that, described lactoprotein comprises casein.
3. mixture according to claim 2, is characterized in that, the ratio of described casein in described lactoprotein is between 75% and 85%.
4. according to the mixture described in any one in claims 1 to 3, it is characterized in that, described lactoprotein comprises haemocyanin.
5. mixture according to claim 4, is characterized in that, haemocyanin is through micronized described at least a portion.
6. according to the mixture described in any one in claim 1 to 5, it is characterized in that, described mixture has the sugared content that is less than milk protein content.
7. according to the mixture described in any one in claim 1 to 6, it is characterized in that, described mixture has and is less than 5% and be preferably less than 2% fat content.
8. according to the mixture described in any one in claim 1 to 7, it is characterized in that, lactolase has the acidification reaction dynamics that does not produce rear acidifying described at least a portion.
9. according to the mixture described in any one in claim 1 to 8, it is characterized in that, described in be rich in the milk powder of lactoprotein derivative compound form at least 80% of described mixture, and preferably form at least 90% of described mixture.
10. for using milk to prepare a product independent packaging for Yoghourt, described milk is fully skimmed milk or half defatted milk especially, and UHT milk in particular, it is characterized in that, described product independent packaging is held according to the mixture of any one in claim 1 to 9.
11. is according to claim 10 for using milk to prepare the product independent packaging of Yoghourt, it is characterized in that, a certain amount of mixture is held in described product independent packaging, and described a certain amount of mixture is arranged for manufactures Yoghourt with a certain amount of milk that equals 0.75 liter, 1 liter or 1.5 liters.
12. according to described in any one in claim 10 or 11 for using milk to prepare the product independent packaging of Yoghourt, it is characterized in that, a certain amount of lactolase is held in described product independent packaging, the amount of described lactolase every liter in the milk using together with the mixture of described product independent packaging between between 0.25 gram and 2 grams and preferably between 0.5 gram and 1 gram.
13. according to claim 10 to described in any one in 12 for using milk to prepare the product independent packaging of Yoghourt, it is characterized in that, the derivative compound of a certain amount of milk powder that is rich in lactoprotein is held in described product independent packaging, the amount of described derivative compound every liter in the milk using together with the mixture of described product independent packaging between between 3 grams and 15 grams, preferably between 3 grams and 10 grams.
14. according to claim 10 to described in any one in 13 for using milk to prepare the product independent packaging of Yoghourt, it is characterized in that, described mixture is contained in the multilayer bag that the plastics of aluminizing make.
15. according to claim 14ly is characterized in that for using milk to prepare the product independent packaging of Yoghourt, and described multilayer bag from inside to outside in turn comprises: PE layer, aluminium lamination and pet layer.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1161715 | 2011-12-15 | ||
| FR1161715A FR2984083B1 (en) | 2011-12-15 | 2011-12-15 | COMPOSITION FOR PRODUCING YOGURT FROM MILK, IN PARTICULAR YOGURT 0%, AND DOSAGE CONTAINING SUCH A COMPOSITION |
| PCT/FR2012/052928 WO2013088083A1 (en) | 2011-12-15 | 2012-12-13 | Composition for preparing yogurt from milk, in particular 0% yogurt, and sachet containing such a composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103997898A true CN103997898A (en) | 2014-08-20 |
Family
ID=47557371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201280061326.4A Pending CN103997898A (en) | 2011-12-15 | 2012-12-13 | Composition for preparing yogurt from milk, in particular 0% yogurt, and sachet containing such a composition |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP2790519A1 (en) |
| CN (1) | CN103997898A (en) |
| FR (1) | FR2984083B1 (en) |
| WO (1) | WO2013088083A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE630502A (en) * | 1963-02-21 | 1963-04-30 | Probus Anstalt | Process for obtaining new food products |
| FR2104653A2 (en) * | 1970-05-05 | 1972-04-21 | Sicaly | Powdered lyophilised fermented milk is - dered yoghurt reconstitutable with water |
| FR2334302A1 (en) * | 1975-12-09 | 1977-07-08 | Terrefort Gaec | Combination package for domestic prepn. of yoghourt - with specific cultures in one compartment and conc. milk in another |
| FR2750298A1 (en) * | 1996-07-01 | 1998-01-02 | Gefa | Powder composition for preparation of instant yoghurt food |
| CN1915042A (en) * | 2006-09-08 | 2007-02-21 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
| WO2009147157A1 (en) * | 2008-06-05 | 2009-12-10 | Dsm Ip Assets B.V. | Instant yoghurt |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR723235A (en) * | 1931-09-22 | 1932-04-05 | Ofco Soc | Process and products for the preparation of yogurt |
| FR1529590A (en) * | 1966-11-21 | 1968-06-21 | Composition intended for the preparation of a yogurt | |
| FR2244397B1 (en) | 1973-09-25 | 1978-06-23 | Etud Sa | |
| EP0696426A1 (en) * | 1994-08-13 | 1996-02-14 | Societe Des Produits Nestle S.A. | Process for preparing a texture forming agent for milk products |
| FR2829907B1 (en) | 2001-09-27 | 2005-01-07 | Moulinex Sa | YAOURTIERE MENAGERE |
-
2011
- 2011-12-15 FR FR1161715A patent/FR2984083B1/en not_active Expired - Fee Related
-
2012
- 2012-12-13 EP EP12813925.0A patent/EP2790519A1/en not_active Withdrawn
- 2012-12-13 WO PCT/FR2012/052928 patent/WO2013088083A1/en active Application Filing
- 2012-12-13 CN CN201280061326.4A patent/CN103997898A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE630502A (en) * | 1963-02-21 | 1963-04-30 | Probus Anstalt | Process for obtaining new food products |
| FR2104653A2 (en) * | 1970-05-05 | 1972-04-21 | Sicaly | Powdered lyophilised fermented milk is - dered yoghurt reconstitutable with water |
| FR2334302A1 (en) * | 1975-12-09 | 1977-07-08 | Terrefort Gaec | Combination package for domestic prepn. of yoghourt - with specific cultures in one compartment and conc. milk in another |
| FR2750298A1 (en) * | 1996-07-01 | 1998-01-02 | Gefa | Powder composition for preparation of instant yoghurt food |
| CN1915042A (en) * | 2006-09-08 | 2007-02-21 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
| WO2009147157A1 (en) * | 2008-06-05 | 2009-12-10 | Dsm Ip Assets B.V. | Instant yoghurt |
Non-Patent Citations (1)
| Title |
|---|
| O. SANDOVAL-CASTILLA，ET AL: ""Microstructure and texture of yogurt as influenced by fat replacers"，O. Sandoval-Castilla，et al, , ，第151–159页，", 《INTERNATIONAL DAIRY JOURNAL》, vol. 14, 31 December 2004 (2004-12-31) * |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2790519A1 (en) | 2014-10-22 |
| WO2013088083A1 (en) | 2013-06-20 |
| FR2984083A1 (en) | 2013-06-21 |
| FR2984083B1 (en) | 2014-03-07 |
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