DE10126408A1 - Dual phase dairy product, contains yoghurt component with viscosity stabiliser - Google Patents

Abstract

The dairy product (2) is a yoghurt containing a stabiliser. A packaging (1) contains a dispensible foodstuff comprises at least two essentially vertical liquid component phases (2, 3) which are in contact with each other, at least one of the components being a dairy product. This dairy product is a yoghurt and contains a stabiliser that renders the yoghurt stable for at least 7 days.

Description

The invention relates to a packaging with a life medium, which food is pourable and min at least two vertically next to each other in the packaging existing liquid components, the components are in contact with each other, and at least one Component is a milk product.

Such packaging with a food is after State of the art known. For example, on the Market packaging with two vertically next to each other ordered pudding components (Dutch: "vlacomponents") (pH about 6.5). There are two types of pudding (Dutch: "vla") vertically next to each other in the Verpac filled in. When serving this so-called dop pelpuddings (Dutch: "dubbelvla") occur both varieties Pudding at the same time and separately from each other.

An obvious requirement for a product standing consisting of two or more arranged side by side liquid components that run simultaneously and side by side must be pourable is that the viscosity of each that of the components is approximately the same. With too big One component differs in viscosity  remain in the packaging while the other (s) Component (s) is already being served.

Another requirement is that the densities of the components ten are approximately the same. For example, if the densities se are more than a few percent different the heavier compo during the storage period of the product nente will sink to the bottom and the other will "swim" and thus destroy the vertical distribution.

An important problem concerns the stability of life by means of total and that of the components individually. This problem occurs to an increased degree, at least one of the components is a yogurt product. The pH of yogurt products is lower than 6, mostly between 4 and 5. During the intended storage period of some Weekly yogurt is sensitive to sinking. With a common yogurt in a package this is not a problem because you can shake or stir acceptable acceptable quality before use can get. However, this is shaking before use not possible with food packaging according to the invention, because then the vertical arrangement the components are lost.

The object of the invention is therefore to provide a solution for to create the problem mentioned above and is ge indicates that the milk product is a yogurt product which includes a stabilizer and by the curtain at least seven days of the mentioned stabilizer  is stable for a long time, preferably at least two weeks bil is and is best stable for at least four weeks is.

If treated appropriately, the food keeps in the packaging during the intended storage period of good quality for a few weeks. The components lead ben stable side by side in the packaging, and with Jo ghurt products essentially do not form serum or sinking down. If the yogurt product does not Stabilizer is added after a short time a clear difference in viscosity between the top and bottom of the yogurt compo nente recognizable what is in the form of serum formation can eat.

In this application text "pourable" means that if the packaging in an inclined position with the dispensing opening the food is pressed downwards helos, preferably within 5 seconds Bowl, poured onto a plate, etc.

In this connection, EP-A-0 928 560 will depend grasslands. The foodstuffs in that application are stable but not served bar. The stability is obtained here by adding Ge Liermittel or thickeners, so that one gelled or thick products. No more pourable milk products are for example in the EP-A-0 853 888 and US-A-4 717 571.  

In the present application, "stable" means that the Viscosity difference between the yogurt product in egg ner component in the upper area of the packaging and Yogurt product of the same component in the lower area the packaging is small. In particular, the viscose difference of less than 20% and advantageously smaller than 10%. During the storage period, the food should be ge be kept cool, preferably below 10 ° C.

In a special version, the yogurt product comprises fresh yogurt. With fresh yogurt, yogurt is perfect thinks there are still millions of live lactic acid bacteria and that has an optimal taste, compared to the durable one on the market Yogurt.

Many can be used as stabilizers according to the prior art known substances are used, however it would be advantageous sticks when the stabilizer starch, modified starch or include an additional amount of dry milk powder would. It would be even more advantageous if the stabilizer would include heavily modified starch, resulting in a even better stability (homogeneity) of the yogurt product guarantee in the packaging during the storage period can be achieved.

With yogurt products are, for example, natural yogurt, Yogurt with sugar or sugar substitute, fruit yogurt or similar meant. Such a yogurt product can be found in a Verpac  kung with a food according to the invention with a or several other components can be combined.

At least two of the components are advantageous a yogurt product with a stabilizer. Thereby it becomes possible to have different yogurt flavors to combine in a pack next to each other, for example like strawberry yogurt and peach yogurt or naturjo ghurt and yogurt with wild berries, or even three or more varieties. In this way it is possible for one Multi-fruit yogurt also includes the different types of fruit to taste and eat.

In another advantageous embodiment comprises at least one other component is a fruit product. With In this context, the fruit product is one according to the prepared fruit mass ge means. The fruit mass can be one or more varieties Fruits or fruit juices and other products on request (e.g. flavors) included.

According to yet another embodiment, at least another component is an acidic pudding product. Überra It has been shown that when using a sour pudding product in combination with the yogurt product no decomposition of the yogurt product occurs. If the third component is a fruit product (Compote, jelly, etc.) can be used by the consumer a product with the flavor of a so-called "Valflip" (Dutch: dessert consisting of yoghurt, pud  thing and soda, served in a glass) the.

For example, an acidic pudding product can be acidified Pudding or even yoghurt with a pudding flavor.

The two or more individual components can be filled happen in many different ways. So they can Components simply next to each other or in concentric rings, in a star shape, etc. in the Verpac Kung be filled, the components from each other switch. If the packaging is filled during filling Moving across the filling openings can also structures are created, such as a "Swirl". A "swirl" is a kind of spiral shape that he can be reached by removing the packaging during the Filling turns. It is also possible to measure the fruit mass the yogurt product in separate, discrete units to supply, for example in the form of bubbles alternate in the vertical direction.

In the plane of separation between the yoghurt product and the fruit mass, a reaction can occur in which acids from the fruit from the fruit mass act on proteins in the yoghurt product, for example. This can cause the yoghurt product to become locally lumpy (clumps of yoghurt particles). In order to improve this deterioration of the structure and the stability of the yogurt product against the action of acid from the fruit mass during storage, the yogurt component of the yogurt product preferably has a particle size d _3.2 of at most 20 μm and advantageously at most 10 μm. Yogurt with such a particle size retains a much finer structure during storage and does not decompose. In practice, the yogurt particle size can be adjusted by choosing the yogurt culture and breeding conditions.

With a combination of a yogurt product and one Fruit mass must also have the osmotic value of the different components are taken into account. The osmotic Value affects the exchange of mainly water between different components. The osmotic value is mainly due to the dry matter content true, but in absolute terms also due to the type of troc no substance. Often, the Sugar content. Often the sugar content of the fruit mass much higher than the sugar content of the yogurt product. Around to prevent the osmotic effect of the Fruit mass is withdrawn from the yogurt product water, sol len the sugar content of the fruit mass and the yoghurt grain components are adjusted as far as possible. benefit the sugar content of the yoghurt product becomes liable increases and the sugar content of the fruit mass is reduced to 5% to 15%, preferably about 8%.

The invention is described below with reference to the enclosed drawing and some examples tert. In the drawing, the only figure shows some  Examples of cross sections of packaging with one Food according to the invention.

In the figure, a packaging is indicated by 1, for example a common Tetrapak® packaging. Other options are, for example, a transparent PET bottle or polycarbonate bottle. In practice, the content of the various packaging options will be approx. 0.5-1.0 liters. A yogurt product is indicated by 2 , in this case a strawberry yogurt. With 3 a fruit mass is indicated, namely strawberry jam.

In Fig. 1a, the yogurt product is on one side of the container and the fruit mass on the side.

In Fig. 1b the fruit mass is between two separate masses of the yogurt product. One of the yoghurt masses can possibly be caused by an acidic pudding product, as is also explained in more detail below in the examples.

In FIG. 1c, the fruit mass of the yogurt mass in the form of a so-called "Swirl" is supplied. This creates a spiral of strawberry jam through the strawberry yogurt.

The invention is described below with reference to a ge examples explained in more detail.  

Examples

Thirteen combinations of yoghurt product with yoghurt product or acidic pudding product, fruit mass or fruit syrup were produced according to the recipes in Table 1. These were filled in two vertical layers next to each other in common 1 liter Tetrapaks®, where at least 0.1 liter was filled with each component. The yoghurt acids used are with the codes RR, Ist, YC-471, BY-330 (all frozen acids) and TA40, TA60; LB341 (all freeze-dried acids) indicated.

After a storage period of 14 days at 7 ° C, the particle size d _3.2 in µm (Malvern Mastersizer, yogurt sample without strength diluted 2000 × in water), the viscosity difference in each component between the top and bottom layers in% (Rheometrics RPS 3f , parallel plates, diameter 50 mm, space 2 mm, displacement speed 10 s ^-1 , viscosity measured after 30 s), the density difference kg / l between the two vertical layers (calculated from the ingredient composition) and the visual and serving qualities measured. The results are noted in Table 2. Furthermore, the viscosity difference of top and bottom in one component was measured after 1, 7, 14 and 21 days from 3 combinations. The results are shown in Table 3.

Table 2

Table 3

In Table 2, Example 8 is a yogurt / fruit combination according to the invention. The yogurt had one small particle size, and added stabilizer (Strength). Even after 21 days of storage at 7 ° C was the Viscosity difference between top and bottom layers less than 6%. After 14 days of storage (time of Fruit pulp and yogurt are still clean separates, and the product can be nice and regular give.

In Example 6 and Example 11, no stabilizer was closed together. After 14 days of storage, the viscosity was lower  divided a good 30% or almost 25%. This was expressed in the Judgment by the formation of serum on the Jo layer and through uneven serving.

In Example 5 there was a density difference of 4% between fruit mass and yoghurt product. After two weeks was the fruit mass, which was heavier, on the The ground sank and the yogurt rose.

In Example 3, another yogurt culture was one larger particle size was used. After two The yoghurt had been on the fruit mass / yo for weeks Gurt separation layer under the influence of acids from the Fruit mass decomposes.

Examples 12 and 13 are yogurt / fruit mass / Yogurt and yoghurt / syrup 1 pudding product (sour) noted according to the invention. After 14 days of storage these 3-layer combinations are even more excellent Quality.

Claims (7)

1. Packaging with a food that is giftable and comprises at least two vertically next to each other in the packaging existing liquid components, wherein the components are in contact with each other and at least one component is a milk product, characterized in that the milk product is a yogurt product , which comprises a sta bilizer and is stable for at least seven days due to the presence of the stabilizer. 2. packaging with a food according to claim 1, characterized in that the yogurt product with the stabilizer is stable for at least two weeks. 3. packaging with a food according to claim 2, characterized in that the yogurt product with the stabilizer is stable for at least four weeks. 4. Packaging with a food according to one of the previous claims, characterized in that the stabilizer starch, modified starch or includes an additional amount of dry milk powder.   5. Packing with a food one of the previously gene claims, characterized in that mind At least two of the components include a yoghurt product are a stabilizer. 6. Packaging with a food according to one of the previous claims, characterized in that at least one other component is a fruit product includes. 7. Packaging with a food according to one of the preceding claims, characterized in that the yogurt component of the yogurt product preferably has a particle size d _3.2 of at most 20 microns.