DK2143335T3 - Fermenteret produkt baseret på en havreopslæmning - Google Patents

Fermenteret produkt baseret på en havreopslæmning Download PDF

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Publication number
DK2143335T3
DK2143335T3 DK09173476.4T DK09173476T DK2143335T3 DK 2143335 T3 DK2143335 T3 DK 2143335T3 DK 09173476 T DK09173476 T DK 09173476T DK 2143335 T3 DK2143335 T3 DK 2143335T3
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DK
Denmark
Prior art keywords
product
oat
yogurt
slurry
weight
Prior art date
Application number
DK09173476.4T
Other languages
English (en)
Inventor
Triantafyllou Angeliki Öste
Carina Jeanette Tollmar
Carl Olof Böök
Original Assignee
Oatly Ab
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Application filed by Oatly Ab filed Critical Oatly Ab
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Publication of DK2143335T3 publication Critical patent/DK2143335T3/da

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10Milk 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2220/00Biochemical treatment
    • A23C2220/20Treatment with microorganisms
    • A23C2220/206Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Detergent Compositions (AREA)

Claims (11)

1. Produkt fermenteret med mælkesyrebakterier baseret på en havreopslæmning i al væsentlighed uden sojamælk og mejerimælk, hvilket fermenterede produkt er valgt blandt yoghurt-lignende produkter, drikkeyoghurt-lignende produkter, en smoothie, creme fraiche, sur fløde og et smøreegnet produkt, som kan opnås ved hjælp af en fremgangsmåden, der indeholder følgende trin: (a) tilvejebringelse af en havrebasis i form af en vandig havreopslæmning med et tørstofindhold på ca. 10%, hvor havrebasens tørstof omfatter fra 5% til 15 vægt% protein, (b) om nødvendigt omrøring af havreopslæmningen i et eller flere af de følgende trin for at forhindre den i at bundfælde, (c) opvarmning af opslæmning til en første temperatur over 80°C, (d) opretholdelse af opslæmningen ved denne første temperatur i en tidsperiode tilstrækkelig til at pasteurisere produktet, (e) afkøling af opslæmningen til en anden temperatur fra 30°C til 50°C, (f) podning af opslæmningen med en starterkultur ved den anden temperatur, (g) inkubering af opslæmningen ved den anden temperatur i en tidsperiode tilstrækkelig til at fermentere opslæmningen til det ønskede fermenteringsprodukt, (h) afkøling af det fermenterede produkt således opnået til en temperatur under 8°C for lagring, hvor produktet omfatter mere end 0,3 vægt% opløselig β-glucan, med den betingelse at i. havreopslæmningen, der anvendes til et yoghurt-lignende produkt, omfat ter ca. 20% tørstof af maltose, hvor resten af kulhydraterne i det væsentlige indeholder maltodextrin af varierende molekularvægt; ii. havreopslæmningen, der anvendes til creme fraiche eller syrnet fløde, om fatter ca. 20% tørstof af maltose, hvor resten af kulhydraterne i det væsentlige indeholder maltodextrin, der er i stand til at danne en gel; iii. havreopslæmningen, der anvendes til et yoghurt-lignende produkt eller smoothie, indeholder ca. 40% tørstof af maltose, hvor resten af kulhydraterne i det væsentlige indeholder maltodextrin af varierende molekularvægt; iv. havreopslæmningen, der anvendes til et smøreegnet produkt, indeholder ca. 20% tørstof af glukose, hvor resten af kulhydraterne i det væsentlige indeholder maltodextrin af varierende molekularvægt.
2. Fermenteret produkt ifølge krav 1, omfattende calciumhydrogenphosphat CaHPC>4-2H20 og/eller Ca3(P04)2 i en mængde på 0,5 vægt% af den tørre havrebasis.
3. Fermenteret produkt ifølge krav 1 omfattende mere end 0,5 vægt% opløselig β-glucan.
4. Yoghurt-lignende produkt ifølge krav 1 uden konsistensmodificerende additiver.
5. Yoghurt-lignende produkt ifølge krav 4 med en viskositet på ca. 120.000 mPas (cP) målt ved 4°C med et Brookfield-viskosimeter ved en forskydningsspændingshastighed på 0,3 o/m.
6. Drikkeyoghurt-lignende produkt eller smoothie-produkt ifølge krav 1 uden konsistentmodificerende additiver.
7. Drikkeyoghurt-lignende produkt eller smoothie ifølge krav 1 med en viskositet på ca. 30.000 mPas (cP) målt ved 4°C med et Brookfield-viskosimeter ved en forskydningsspændingshatighed på 0,3 o/m.
8. Creme fraiche eller surmælksprodukt ifølge krav 1 uden konsistentmodifi-cerende additiver.
9. Smøreegnet produkt ifølge krav 1 uden konsistensmodificerende additiver med en viskositet større end 500.000 mPas (cps) målt ved 4°C med et Brookfield-viskosimeter ved en forskydningsspændingshastighed på 0,3 o/m.
10. Fermenteret produkt ifølge krav 1 med et proteinindhold under 4 vægt%.
11. Fermenteret produkt ifølge krav 10 med et proteinindhold fra 0,5% til 2,0 vægt%.
DK09173476.4T 2000-11-10 2001-11-09 Fermenteret produkt baseret på en havreopslæmning DK2143335T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0004107A SE0004107D0 (sv) 2000-11-10 2000-11-10 Fermented product based on an oat suspension
EP01983018A EP1337159B1 (en) 2000-11-10 2001-11-09 Fermented product based on an oat suspension

Publications (1)

Publication Number Publication Date
DK2143335T3 true DK2143335T3 (da) 2017-03-06

Family

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Family Applications (2)

Application Number Title Priority Date Filing Date
DK01983018.1T DK1337159T3 (da) 2000-11-10 2001-11-09 Fermenteret produkt baseret på en havreopslæmning
DK09173476.4T DK2143335T3 (da) 2000-11-10 2001-11-09 Fermenteret produkt baseret på en havreopslæmning

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Application Number Title Priority Date Filing Date
DK01983018.1T DK1337159T3 (da) 2000-11-10 2001-11-09 Fermenteret produkt baseret på en havreopslæmning

Country Status (11)

Country Link
US (1) US7160564B2 (da)
EP (2) EP1337159B1 (da)
CN (1) CN1251604C (da)
AT (1) ATE447337T1 (da)
AU (2) AU2002214474B2 (da)
DE (1) DE60140376D1 (da)
DK (2) DK1337159T3 (da)
ES (2) ES2335646T3 (da)
PT (2) PT1337159E (da)
SE (1) SE0004107D0 (da)
WO (1) WO2002037984A1 (da)

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WO2006119871A1 (en) * 2005-05-11 2006-11-16 Unilever N.V. Dairy products and dairy product analogues and method of preparing same
FI122341B (fi) 2005-07-04 2011-12-15 Avenly Oy Menetelmä elintarvikesuspension valmistamiseksi
US7794774B2 (en) * 2005-11-07 2010-09-14 The Quaker Oats Company Long shelf-life high moisture content cereal products
WO2008003782A1 (en) * 2006-07-07 2008-01-10 Alpro Nv Method for preparing a dairy analogue
FI122915B (fi) * 2006-09-06 2012-08-31 Cerefi Oy Kylläisyyttä aiheuttava tuote
CA2672872A1 (en) * 2006-12-25 2008-07-03 Velle Rw Ltd. A probiotic oat-based food product and process for making the same
ITMI20080306A1 (it) * 2008-02-26 2009-08-27 Anidral Srl Un latte di soia fermentato e un procedimento per migliorare le proprieta' organolettiche di un latte di soia fermentato
US20090311376A1 (en) * 2008-06-11 2009-12-17 21St Century Grain Processing Method of producing modified whole grain oat flour and products containing modified whole grain oat flour
FI121844B (fi) * 2008-09-01 2011-05-13 Ravintoraisio Oy Parannettu syötävä koostumus ja menetelmä sen valmistamiseksi
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
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Also Published As

Publication number Publication date
AU2002214474B2 (en) 2005-08-18
US7160564B2 (en) 2007-01-09
SE0004107D0 (sv) 2000-11-10
EP1337159A1 (en) 2003-08-27
EP2143335B1 (en) 2016-11-30
WO2002037984A1 (en) 2002-05-16
ES2335646T3 (es) 2010-03-31
AU1447402A (en) 2002-05-21
EP1337159B1 (en) 2009-11-04
ES2617428T3 (es) 2017-06-19
DE60140376D1 (de) 2009-12-17
PT2143335T (pt) 2017-03-06
PT1337159E (pt) 2010-01-18
CN1251604C (zh) 2006-04-19
CN1484498A (zh) 2004-03-24
DK1337159T3 (da) 2010-03-22
EP2143335A1 (en) 2010-01-13
US20040219261A1 (en) 2004-11-04
ATE447337T1 (de) 2009-11-15

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