ECSP23000351A - Proceso para preparar análogos de yogur a base de plantas estables en almacenamiento y análogos de yogur de los mismos - Google Patents

Proceso para preparar análogos de yogur a base de plantas estables en almacenamiento y análogos de yogur de los mismos

Info

Publication number
ECSP23000351A
ECSP23000351A ECSENADI2023351A ECDI202300351A ECSP23000351A EC SP23000351 A ECSP23000351 A EC SP23000351A EC SENADI2023351 A ECSENADI2023351 A EC SENADI2023351A EC DI202300351 A ECDI202300351 A EC DI202300351A EC SP23000351 A ECSP23000351 A EC SP23000351A
Authority
EC
Ecuador
Prior art keywords
plant
analog
yoghurt
food composition
analogs
Prior art date
Application number
ECSENADI2023351A
Other languages
English (en)
Inventor
Sebastien Radiguet
Anne Rohart
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 ECSP23000351A publication Critical patent/ECSP23000351A/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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • 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

Landscapes

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

Abstract

Se describe un proceso para preparar un análogo de yogur a base de plantas no perecedero. Primero se proporciona una composición alimenticia de origen vegetal que comprende de 3,5% en peso a 6,0% en peso de proteínas vegetales. Posteriormente, la composición alimenticia de origen vegetal se homogeneiza y se trata con calor. A continuación, la composición alimenticia de origen vegetal homogeneizada y tratada térmicamente se inocula con al menos un cultivo iniciador. La composición alimenticia de origen vegetal inoculada se fermenta posteriormente hasta alcanzar un pH de 4,5 y 5,0 para obtener un análogo de yogur de origen vegetal. Finalmente, el análogo de yogur de origen vegetal obtenido se somete a un segundo tratamiento térmico para obtener un análogo de yogur de origen vegetal no perecedero. También se describen un análogo de yogur de origen vegetal estable en almacenamiento obtenido mediante dicho proceso y un producto alimenticio que comprende dicho análogo de yogur de origen vegetal.
ECSENADI2023351A 2020-06-26 2023-01-04 Proceso para preparar análogos de yogur a base de plantas estables en almacenamiento y análogos de yogur de los mismos ECSP23000351A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20182709 2020-06-26
PCT/EP2021/067372 WO2021260125A1 (en) 2020-06-26 2021-06-24 Process for preparing shelf-stable plant-based yogurt analogues and yogurt analogues thereof

Publications (1)

Publication Number Publication Date
ECSP23000351A true ECSP23000351A (es) 2023-02-28

Family

ID=71266395

Family Applications (1)

Application Number Title Priority Date Filing Date
ECSENADI2023351A ECSP23000351A (es) 2020-06-26 2023-01-04 Proceso para preparar análogos de yogur a base de plantas estables en almacenamiento y análogos de yogur de los mismos

Country Status (9)

Country Link
US (1) US20230240313A1 (es)
EP (1) EP4171244A1 (es)
CN (1) CN116075234A (es)
AU (1) AU2021298161A1 (es)
BR (1) BR112022026483A2 (es)
CL (1) CL2022003647A1 (es)
EC (1) ECSP23000351A (es)
MX (1) MX2023000173A (es)
WO (1) WO2021260125A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024102788A1 (en) * 2022-11-08 2024-05-16 Cargill, Incorporated Strains of leuconostoc citreum, their use for producing fermented vegan desserts, especially such comprising fermented pea proteins and vegan desserts comprising fermented pea protein and said strains

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK3400294T3 (da) * 2016-01-07 2024-01-08 Ripple Foods Pbc Forædlet planteproteinbestanddel med ønsket farve udtrykt ved l*,a*,b* værdier
KR102569724B1 (ko) 2016-03-07 2023-08-23 로께뜨프레르 완두콩 단백질 단리물을 포함하는 요거트, 크림, 크림 디저트 또는 냉동 디저트와 같은 영양 제형물 및 단백질의 공급원으로서의 이러한 제형물의 용도
US20170311638A1 (en) * 2016-04-29 2017-11-02 Ruby's Naturals, Inc. Compositions and processes for producing yogurt-like foodstuffs without use of dairy products
GB2550181A (en) 2016-05-12 2017-11-15 Seismic Apparition Gmbh Simultaneous source acquisition and separation on general related sampling grids
WO2019069111A1 (en) 2017-10-03 2019-04-11 Yoplait France Sas NON-MILK FERMENTED FOOD PRODUCT
WO2019180037A1 (en) 2018-03-19 2019-09-26 Cosucra Groupe Warcoing S.A. Non-dairy vegetable-based soluble yogurt powder
CN109619178A (zh) * 2018-12-29 2019-04-16 光明乳业股份有限公司 一种燕麦常温酸奶及其制备方法

Also Published As

Publication number Publication date
EP4171244A1 (en) 2023-05-03
MX2023000173A (es) 2023-03-31
CN116075234A (zh) 2023-05-05
BR112022026483A2 (pt) 2023-01-31
CL2022003647A1 (es) 2023-08-04
AU2021298161A1 (en) 2023-02-02
US20230240313A1 (en) 2023-08-03
WO2021260125A1 (en) 2021-12-30

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