DK2143335T3 - Fermenteret produkt baseret på en havreopslæmning - Google Patents
Fermenteret produkt baseret på en havreopslæmning Download PDFInfo
- 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
- Authority
- DK
- Denmark
- Prior art keywords
- product
- oat
- yogurt
- slurry
- weight
- Prior art date
Links
- 239000002002 slurry Substances 0.000 title claims description 20
- 235000013365 dairy product Nutrition 0.000 claims abstract description 30
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- 239000007858 starting material Substances 0.000 claims abstract description 20
- 235000013570 smoothie Nutrition 0.000 claims abstract description 10
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 8
- 229920002498 Beta-glucan Polymers 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 8
- 235000014633 carbohydrates Nutrition 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 3
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 2
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 2
- 235000013322 soy milk Nutrition 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- 229910019142 PO4 Inorganic materials 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000314 lubricant Substances 0.000 claims 1
- 235000021262 sour milk Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 239000000725 suspension Substances 0.000 abstract description 19
- 235000013618 yogurt Nutrition 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 5
- 235000008924 yoghurt drink Nutrition 0.000 abstract description 3
- 244000075850 Avena orientalis Species 0.000 description 43
- 235000007319 Avena orientalis Nutrition 0.000 description 43
- 235000013305 food Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 9
- 244000005700 microbiome Species 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 229920002444 Exopolysaccharide Polymers 0.000 description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000835 fiber Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000020247 cow milk Nutrition 0.000 description 4
- 235000015146 crème fraîche Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 4
- 235000021243 milk fat Nutrition 0.000 description 4
- 229940038580 oat bran Drugs 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 244000172809 Leuconostoc cremoris Species 0.000 description 1
- 235000017632 Leuconostoc cremoris Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 208000009793 Milk Hypersensitivity Diseases 0.000 description 1
- 201000010859 Milk allergy Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013384 milk substitute Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000020806 vegan diet Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
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
-
- 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
-
- 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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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%.
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
ID=20281763
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 |
Family Applications Before (1)
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) |
Families Citing this family (42)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7780970B2 (en) | 2002-08-06 | 2010-08-24 | Danisco A/S | Composition |
ES2242541B1 (es) * | 2004-04-30 | 2006-12-16 | Consejo Superior De Investigaciones Cientificas | Producto fermentado sin lactosa a partir de batido de frutos secos no legumbres y/o horchata. |
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 |
US9622500B2 (en) | 2008-11-04 | 2017-04-18 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
US9510614B2 (en) | 2008-11-04 | 2016-12-06 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
US10689678B2 (en) | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
US10980244B2 (en) | 2008-11-04 | 2021-04-20 | The Quaker Oats Company | Whole grain composition comprising hydrolyzed starch |
US8715758B2 (en) * | 2010-05-20 | 2014-05-06 | General Mills, Inc. | Bite sized refrigerated yogurt products |
CA2830966C (en) | 2011-03-21 | 2016-04-19 | Pepsico, Inc. | Method for preparing high acid rtd whole grain beverages |
CN103796523B (zh) * | 2011-07-12 | 2016-01-27 | 百事可乐公司 | 制备含燕麦乳饮料的方法 |
FR2983682A1 (fr) * | 2011-12-13 | 2013-06-14 | Viva Consult | Produit vegetal de substitution du yaourt |
KR20150105979A (ko) | 2013-01-11 | 2015-09-18 | 임파서블 푸즈 인크. | 코아세르베이트를 포함하는 비-낙농 치즈 모조물 |
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US20180327792A1 (en) * | 2017-05-10 | 2018-11-15 | The Quaker Oats Company | Fermented Hydrolyzed Plant-Origin Material |
CA3072843A1 (en) * | 2017-10-03 | 2019-04-11 | Sodima | Non-dairy fermented food product |
PT3476221T (pt) | 2017-10-25 | 2020-06-17 | Grupo Alimentario Citrus S L | Método de elaboração de um produto alimentar a partir de farinha de aveia e respetivo produto obtido |
FI128699B (en) | 2017-12-22 | 2020-10-30 | Valio Ltd | Herbal food product and process |
WO2019173290A1 (en) * | 2018-03-06 | 2019-09-12 | Califia Farms, LLC | Manufacturing of plant-based yogurt |
WO2019180037A1 (en) * | 2018-03-19 | 2019-09-26 | Cosucra Groupe Warcoing S.A. | Non-dairy vegetable-based soluble yogurt powder |
CN112825919B (zh) * | 2019-11-22 | 2023-08-29 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种常温发酵乳饮料及其制备方法 |
US11344048B2 (en) * | 2020-01-10 | 2022-05-31 | The Quaker Oats Company | Nutrient dense stabilizer-free non-dairy plant based food products |
US12035723B1 (en) | 2020-07-22 | 2024-07-16 | Chobani Llc | Oat flour based food composition and method of manufacture |
CN114258953B (zh) * | 2021-12-27 | 2023-05-12 | 光明乳业股份有限公司 | 一种鼠李糖乳杆菌发酵燕麦乳及其制作方法 |
IT202200007118A1 (it) * | 2022-04-11 | 2023-10-11 | Univ Degli Studi Di Firenze | Batterio lattico per la preparazione di bevande o alimenti vegetali arricchiti in acido g-amminobutirrico |
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US4411991A (en) | 1980-10-07 | 1983-10-25 | Kanegafuchi Chemical Industry Company, Limited | Process for fermentative production of amino acids |
FI88856C (fi) | 1990-05-18 | 1997-07-01 | Alko Yhtioet Oy | Foerfarande foer framstaellning av ett fermenterat, huvudsakligen pao havrekli baserat, levande mikroorganismer innehaollande livsmedel |
SE502941C2 (sv) | 1993-09-15 | 1996-02-26 | Lennart Lindahl | Homogen och stabil cerealiesuspension och förfarande för dess framställning |
TR200000971T2 (tr) | 1997-10-13 | 2000-08-21 | Unilever N.V. | Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi |
JP3497083B2 (ja) * | 1998-09-21 | 2004-02-16 | 不二製油株式会社 | 乳酸発酵豆乳の製造法 |
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2000
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- 2001-11-09 DK DK01983018.1T patent/DK1337159T3/da active
- 2001-11-09 EP EP09173476.4A patent/EP2143335B1/en not_active Expired - Lifetime
- 2001-11-09 DK DK09173476.4T patent/DK2143335T3/da active
- 2001-11-09 DE DE60140376T patent/DE60140376D1/de not_active Expired - Lifetime
- 2001-11-09 PT PT01983018T patent/PT1337159E/pt unknown
- 2001-11-09 ES ES01983018T patent/ES2335646T3/es not_active Expired - Lifetime
- 2001-11-09 PT PT91734764T patent/PT2143335T/pt unknown
- 2001-11-09 CN CNB018216641A patent/CN1251604C/zh not_active Expired - Lifetime
- 2001-11-09 AT AT01983018T patent/ATE447337T1/de active
- 2001-11-09 WO PCT/SE2001/002480 patent/WO2002037984A1/en not_active Application Discontinuation
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- 2001-11-09 US US10/416,265 patent/US7160564B2/en not_active Expired - Lifetime
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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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