EP3230168B1 - Procédé de conditionnement d'un produit laitier fortement texturé - Google Patents

Procédé de conditionnement d'un produit laitier fortement texturé Download PDF

Info

Publication number
EP3230168B1
EP3230168B1 EP14845021.6A EP14845021A EP3230168B1 EP 3230168 B1 EP3230168 B1 EP 3230168B1 EP 14845021 A EP14845021 A EP 14845021A EP 3230168 B1 EP3230168 B1 EP 3230168B1
Authority
EP
European Patent Office
Prior art keywords
dairy product
fruit
comprised
openings
nozzle
Prior art date
Legal status (The legal status 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 status listed.)
Active
Application number
EP14845021.6A
Other languages
German (de)
English (en)
Other versions
EP3230168A1 (fr
Inventor
Philippe Teissier
Paola FLABBI
Manuel DOMINGUEZ MORENO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Danone SA Spain
Gervais Danone SA
Original Assignee
Danone SA Spain
Gervais Danone 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 Danone SA Spain, Gervais Danone SA filed Critical Danone SA Spain
Priority to PL14845021T priority Critical patent/PL3230168T3/pl
Publication of EP3230168A1 publication Critical patent/EP3230168A1/fr
Application granted granted Critical
Publication of EP3230168B1 publication Critical patent/EP3230168B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B39/00—Nozzles, funnels or guides for introducing articles or materials into containers or wrappers
    • B65B39/12—Nozzles, funnels or guides for introducing articles or materials into containers or wrappers movable towards or away from container or wrapper during filling or depositing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B3/00—Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
    • B65B3/04—Methods of, or means for, filling the material into the containers or receptacles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B43/00—Forming, feeding, opening or setting-up containers or receptacles in association with packaging
    • B65B43/42—Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up state; Feeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging position; Locating containers or receptacles at the filling position; Supporting containers or receptacles during the filling operation
    • B65B43/52—Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up state; Feeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging position; Locating containers or receptacles at the filling position; Supporting containers or receptacles during the filling operation using roller-ways or endless conveyors
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B63/00—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged
    • B65B63/08—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged for heating or cooling articles or materials to facilitate packaging
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B39/00—Nozzles, funnels or guides for introducing articles or materials into containers or wrappers
    • B65B2039/009—Multiple outlets
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B2220/00—Specific aspects of the packaging operation
    • B65B2220/24—Cooling filled packages

Definitions

  • the present invention relates to a method for filling, in a reproducible and stable manner, a container with a high textured dairy product, having more particularly a viscosity comprised between 1400 and 3800 mPa.s at the filling stage.
  • Dairy products have generally a fluid texture leading to a smooth surface when they are filled in a container. Indeed, due to its fluid texture, the dairy product distributes homogeneously in the container.
  • EP 0818149 discloses a method for filling a container with a dairy product wherein the product is cooled before being packaged in the containers.
  • organoleptic properties of a product from a container to another, in terms of taste and texture but also in terms of visual aspect. Indeed, the reproducibility of the organoleptic properties allows guaranteeing the consumer of the high quality of the product.
  • the present invention provides thus a method for filling a container with a high textured dairy product allowing solving such a problem.
  • the present invention has thus for subject-matter a method for filling a container with a dairy product having a viscosity comprised between 1400 and 3800 mPa.s measured by a viscosimeter, more particularly of Rheomat type, equipped with a measuring bob / measuring tube system of type 2 / 2 with a shear rate of 64 s -1 during 90 s at 10°C comprising the steps of:
  • the method according to the invention allows thus obtaining a well-defined surface of the dairy product which is:
  • the well-defined surface remains stable during at least 15 days, notably during at least 20 days, in particular during at least 30 days, advantageously during at least 40 days, preferably during at least 50 days and most preferably during at least 60 days (i.e. during all the shelf life of the dairy product) at the storage temperature of the dairy product which is advantageously between 2 and 10°C, preferably between 4 and 6°C.
  • the well-defined surface is not smooth in view of the high viscosity of the dairy product and presents thus heterogeneities. However, these heterogeneities are organized and well-defined to be always the same and arranged in the same way from a container to another container in order to represent a visual signature for the consumers.
  • the well-defined surface can have the appearance of a defined form which optionally can represent something for the consumers (for example a flower). This form will be dependent on the form of the opening(s) of the nozzle.
  • the container can have any appropriate shape, in particular an ovoid or circular shape, such as a cup, any appropriate size and made in any appropriate material, such as plastic, aluminium or glass, in particular plastic.
  • the container will be adapted to be filled with 50 to1000 g of dairy product, preferably between 100 and 500 g, even more preferably between 125 and 200 g.
  • the container Before being filled with the dairy product, the container can have been filled with a food preparation, which can be a fruit-based preparation, a flavoured milk-based preparation, a cereal-based preparation, honey or mixtures thereof, in which can be present chocolate pieces, caramel pieces, nut pieces or mixtures thereof.
  • a food preparation which can be a fruit-based preparation, a flavoured milk-based preparation, a cereal-based preparation, honey or mixtures thereof, in which can be present chocolate pieces, caramel pieces, nut pieces or mixtures thereof.
  • the container can contain a layer of a food preparation before being filled with the dairy product.
  • the fruit-based preparation can be selected from fruit puree, fruit compote, fruit sauce, fruit coulis, fruit jam, fruit jelly or mixtures thereof.
  • the fruit-based preparation can further contain fruit pieces.
  • the fruit(s) of the fruit-based preparation can be selected from strawberry, raspberry, blackberry, blueberry, cherry, apricot, peach, pear, apple, plum, pineapple, mango, banana, papaya, passion fruit, pomelo, orange, lemon, kiwi, coconut, vanilla and mixtures thereof.
  • the flavoured milk-based preparation can be a cream or a sauce.
  • the preparation can have for example a chocolate, vanilla, caramel, praline, pistachio, hazelnut or coffee flavor.
  • the cereal-based preparation can be for example corn flakes or puffed rice, notably coated with chocolate.
  • the nut pieces can be, for instance, pieces of almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, Brazil nuts, pistachios, Macadamia nuts, Queensland nuts or mixtures thereof.
  • the food preparation can represent from 0 to 50 wt%, preferably, from 0.5 to 40 wt%, even more preferably from 5 to 20 wt%, of the total product contained in the container (i.e. the dairy product and the food preparation).
  • dairy product designates more particularly a dairy product ready for human consumption made from milk of animal or vegetal origin.
  • the dairy product based on milk of animal origin can be made from whole milk and/or wholly or partly skimmed milk, which can be used in a powder, concentrated or retentate form which can be reconstituted by addition of water.
  • Other milk components can be added such as cream, casein, caseinate (for ex. calcium or sodium caseinate), whey proteins notably in the form of a concentrate (WPC), milk proteins notably in the form of a concentrate (MPC), milk protein hydrolysates and mixtures thereof.
  • the milk and milk components of animal origin can have a cow, goat, sheep, buffalo, donkey or camel origin, preferably a cow origin.
  • the dairy product based on milk of vegetal origin can be made from grain milk such as barley milk, oat milk, rice milk or spelt milk; legumes-based milk such as lupin milk, pea milk, peanut milk or soy milk; nut milk such as almond milk, cashew milk, hazelnut milk or walnut milk; or seed milk such as hemps milk, quinoa milk, sesame seed milk, sunflower seed mik or coconut milk. It contains thus vegetal proteins.
  • the dairy product based on milk of vegetal origin will be made from soy milk, oat milk, rice milk or almond milk.
  • the dairy product is made from milk and milk components of animal origin, and in particular of cow origin.
  • Food additives can also be present, notably chosen among:
  • the dairy product is a fermented dairy product.
  • fermented dairy product designates more particularly a fermented dairy product ready for human consumption, such as a fermented milk, a yoghurt, or a fresh cheese such as a white cheese or a petit-suisse. It can be also a strained fermented dairy product such as a strained yoghurt also called concentrated yoghurt or Greek-style yoghurt.
  • milk and yogurt are given their usual meanings in the field of the dairy industry, that is, products intended for human consumption and originating from acidifying lactic fermentation of a milk substrate, having an animal or vegetal origin, preferably an animal origin. These products can contain secondary ingredients such as fruits, vegetables, sugar, etc.
  • dairy product prepared with a milk substrate which has undergone treatment at least equivalent to pasteurisation, seeded with microorganisms belonging to the characteristic species or species of each product.
  • yogurt is reserved for fermented milk obtained, according to local and constant usage, by the development of specific thermophilic lactic bacteria known as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which must be in the living state in the finished product, at a minimum rate.
  • regulations require the addition of other lactic bacteria to the production of yoghurt, and especially the additional use of strains of Bifidobacterium and/or Lactobacillus acidophilus and/or Lactobacillus casei and/or Lactobacillus rhamnosus and/or Propionibacterium.
  • These additional lactic strains are intended to impart various properties to the finished product, such as that of favouring equilibrium of intestinal flora or modulating the immune system.
  • fermented milk is therefore generally used to designate fermented milks other than yoghurts. It can also, according to country, be known by names as diverse as, for example, “Kefir”, “Kumtss”, “Lassi”, “Dahi”, “Leben”, “Filmjolk”, “Villi”, “Acidophilus milk”, skyr, greek.
  • the fermented dairy product will be advantageously a strained fermented dairy product such as a strained yoghurt also called concentrated yoghurt or Greek-style yoghurt.
  • a strained fermented dairy product such as a strained yoghurt also called concentrated yoghurt or Greek-style yoghurt.
  • a non-fermented dairy product also called "white mass” and containing the milk and milk components and optionally other food additives, is generally first pasteurised before being fermented.
  • the pasteurisation step is a heating treatment at a temperature comprised between 72°C and 138°C, preferably during 2 seconds to 30 minutes. Such a step and its conditions are well known to the one skilled in the art.
  • the fermentation step is a lactic fermentation using techniques which are known to the skilled person.
  • lactic fermentation When reference is made to a “lactic fermentation”, this means an acidifying lactic fermentation which results in milk coagulation and acidification following the production of lactic acid which may be accompanied by the production of other acids, carbon dioxide and various substances such as exopolysaccharides (EPS) or aromatic substances, for example diacetyl and acetaldehyde.
  • EPS exopolysaccharides
  • aromatic substances for example diacetyl and acetaldehyde.
  • lactic ferments are added to the non-fermented dairy product, which has generally been pasteurized beforehand, and the temperature is kept between 25°C and 44°C, preferably for 3 to 25 hours.
  • various ferments can be used for performing the fermentation of the dairy product and in particular a culture of lactic acid bacteria such as:
  • Preferred lactic acid bacteria to be used in the present invention are selected from Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis, Bifidobacterium animalis subsp. lactis, and combinations thereof.
  • rennet When the fermented dairy product is cheese, rennet will be also present to coagulate the milk (enzymatic coagulation).
  • the dairy product is a non-fermented dairy product.
  • non-fermented dairy product designates more particularly a dairy product ready for human consumption which has not been fermented, such as a neutral or acid dairy dessert, in particular a cream dessert, a custard, a Bavarian cream, a pastry cream or a cheesecake.
  • the dairy product is a fermented dairy product, preferably made form milk and milk components having an animal origin, such as a cow origin. It can be in particular a strained fermented dairy product as disclosed in WO 2014/114970 .
  • the dairy product used in the method according to the present invention is a high textured dairy product, i.e. a thick dairy product having a viscosity comprised between 1400 and 3800 mPa.s, notably between 1500 and 3500 mPa.s, advantageously between 1500 and 3000, preferably between 1700 and 2200 mPa.s, even more preferably between 1800 and 2000 mPa.s.
  • the viscosity is measured by a viscosimeter, more particularly of Rheomat type, equipped with a measuring bob / measuring tube system of type 2 / 2 with a shear rate of 64 s -1 during 90 s at 10°C.
  • the viscosimeter can be for example a Rheomat 180.
  • the measuring bob / measuring tube system of 2-2 type is a system in which the measuring bob is of type 2 and has a diameter of 24 mm and the measuring tube is of type 2 and has a diameter of 26.03 mm.
  • the viscosity When the viscosity is below 1400 mPa.s, the viscosity is too low to obtain a defined print on the surface of the dairy product. Moreover, if a food preparation layer is present in the container, the dairy product having a too low viscosity will blend with the fruit preparation.
  • the dairy product When the viscosity is above 3800 mPa.s, the dairy product is very difficult to pump. If the dairy product can be pumped anyway, a non-reproducible surface is obtained; the viscosity is too high and the dairy product cracks in the container which destroys the "well defined surface".
  • the viscosity of the dairy product is the viscosity as measured before the filling step (a). Indeed, this viscosity can change during the shelf life of the product. In particular, the viscosity of a fermented dairy product increases during its shelf life.
  • total protein content of the dairy product corresponds to the weight of the proteins present in the dairy product relatively to the total weight of the dairy product.
  • the total protein content is expressed as a weight percentage.
  • the total protein content can be measured by Kjeldahl analysis (NF EN ISO 8968-1) as the reference method for the determination of the total protein content of dairy products based on measurement of total nitrogen content.
  • the method is described in both AOAC Method 991.20 (1) and international Dairy Federation Standard (IDF) 20B:1993.
  • IDF international Dairy Federation Standard
  • the total protein content of the dairy product can be calculated from these data.
  • the dairy product can have a total protein content comprised between 6 and 14%, notably between 7 and 12%, such as between 8 and 10%.
  • the "fat content" of the dairy product corresponds to the weight of the fat components present in the dairy product relatively to the total weight of the dairy product.
  • the fat content is expressed as a weight percentage.
  • the fat content can be measured by the Weibull-Berntrop gravimetric method described in the standard NF ISO 8262-3.
  • the fat content of the dairy product can be calculated from these data.
  • the dairy product can have a fat content comprised between 0 and 11%, notably, between 1 and 4%, such as between 2 and 3.5%.
  • the dairy product has a total protein content comprised between 7 and 12% and a fat content comprised between 0 and 11%, preferably a total protein content comprised between 6 and 14% and a fat content comprised between 1 and 4%, even more preferably a total protein content comprised between 8 and 10% and a fat content comprised between 2 and 3.5%.
  • the dispenser is any apparatus allowing dispensing the dairy product in the container.
  • the dispenser is a dosing dispenser, i.e. a dispenser allowing dispensing a defined amount of dairy product in the container.
  • the dosing dispenser comprises advantageously a chamber which will be filled with the required amount of dairy product. This chamber is placed above the nozzle and is equipped with a piston. Upon pressure, the piston will allow pushing out the required amount of dairy product in the container.
  • the pressure applied on the piston to push out the dairy product is adjusted with a fine setting.
  • this pressure is comprised between 10 and 100 kPa, notably between 30 and 80 kPa.
  • the dispenser comprises a nozzle having at least two openings through which the dairy product flows.
  • this nozzle will comprise at least two openings, notably between 2 and 30, preferably between 3 and 16, such as between 5 and 10, openings.
  • the openings are identical, i.e. they have the same size and shape, or not. According to a particular embodiment, all the openings are identical.
  • all the openings can be in the form of a circle having the same diameter (for example, 8 circle openings with a diameter of 6 mm 2 ) or an oval.
  • the openings are homogeneously distributed at the end of the nozzle.
  • they can be arranged in circle.
  • the total surface of the openings of the nozzle is advantageously comprised between 150 and 400 mm 2 , notably between 200 and 350 mm 2 .
  • the dispenser including the nozzle, can be fixed or the dispenser, and more particularly the nozzle, can move down and up in the container during the filling (for example, at a nozzle up and down speed of 100 mm/s). It is also possible to move the container up and down, instead of the dispenser.
  • This step (a) has to be carried out at a temperature comprised between 4 and 30°C, notably between 8 and 20°C, even more particularly between 10 and 18°C.
  • step (a) If the temperature of step (a) is above 30°C, in particular above 20°C, it may be difficult to obtain the required viscosity of the dairy product. Thus, the dairy product may be too fluid to allow the formation and the maintaining of a well-defined and organized surface since the surface will be too fluid.
  • step (a) If the temperature of step (a) is below 4°C, in particular below 8°C, the filled dairy product will have the form of a non-reproducible "mountain" with a risk of touching the lid. The structure of the surface will then be further perturbed when the container is closed with the lid.
  • the nozzle of the dispenser comprises several openings, there will be moreover a fragmentation of the cooled dairy product between the portions issued from the various openings.
  • the flow rate by surface of the nozzle openings (i.e. the flow rate relative to the total surface of the opening(s) of the nozzle) is comprised between 0.5 and 1.2 kg/(h x mm 2 ), advantageously between 0.65 and 1 kg/(h x mm 2 ), even more advantageously between 0.7 and 0.97 kg/(h x mm 2 ).
  • the surface print results into non-reproducible holes instead of reproducible embossed relief print and/or the "shower" of dairy product jets is opening towards the outside of the cup, depositing the product on the side of the cup causing the lid not to be sealed correctly and the absence of drawing the surface print, and eventually can open up and spray/shower the dairy product outside the cup. If a food preparation is present in the container, there is also a risk of fruit splashing and blending with the white mass or distributing on the container wall.
  • the dairy product has a viscosity comprised between 1400 and 2500 mPa.s and step (a) is carried out at a flow rate by surface of the nozzle openings comprised between 0.5 and 0.8 kg/(h x mm 2 ).
  • the dairy product has a viscosity comprised between 2600 and 3800 mPa.s and step (a) is carried out at a flow rate by surface of the nozzle openings comprised between 0.8 and 1.2 kg/(h x mm 2 ).
  • the dairy product contained in the container has then to be cooled to its storage temperature, i.e. a temperature comprised between 2 and 10°C, preferably between 4 and 6°C.
  • the dairy product contained in the container will be cooled slowly and gradually, notably in an almost linear manner.
  • the dairy product will be thus advantageously cooled at a rate comprised between 5 and 15°C/h, notably between 7 and 12°C/h.
  • the dairy product can be cooled with fresh air, with an air flow between 3 and 6 m/s and an air temperature between 1.5 and 6°C, notably between 2 and 5°C such as between 3 and 4°C.
  • step (b) allows reaching the storage temperature without provoking fast mass caking of the product.
  • a too fast cooling will lead also to a significant release of whey during storage of the container filled with the dairy product.
  • a too fast cooling of the dairy product could lead to a fragmentation of the cooled dairy product between the portion issued from the various openings.
  • the filled contained can be closed with a lid.
  • the closure of the filled container with a lid can be performed before, after or together with the step b) of cooling.
  • the closure can be performed before the step b) by any common technique known by the one skilled in the art.
  • the container can be closed by a heat sealed plastic film or aluminium foil.
  • the method is applied on an automatic packaging line using for example a conveyor belt to move the containers, advantageously placed on a tray (for example 1 to 48, notably 5 to 24, containers are placed on one tray), towards the different areas (filling area, cooling area, etc.).
  • a tray for example 1 to 48, notably 5 to 24, containers are placed on one tray
  • the tray comprising several containers is first conveyed towards the dispenser(s) where each container is filled simultaneously with the dairy product.
  • the containers can be first filled with a food preparation.
  • the tray containing the filled container is conveyed towards a cooling tunnel, which gradually cools down the dairy product contained in the containers from its filling temperature to its storage temperature.
  • the tray containing the filled containers is conveyed to an apparatus allowing closing the containers with a lid (notably by heat sealing a plastic film or aluminium foil).
  • the cooled containers are finally packaged for their transportation towards the points of sales.
  • Shocks between the containers and the trays containing the containers should thus be prevented at the end of line, after the filling with the dairy product in order to preserve the well-defined surface obtained.
  • change of level should be avoided on the line, as well as too high acceleration during conveyance of the trays.
  • FIGURES are a diagrammatic representation of FIGURES.
  • Dairy Product Ex. A according to the invention Ref. Ex. B with a low viscosity
  • Ref. Ex. C with a high viscosity Total protein content 9.75 to 10.25 9.5 to 9.75 9.75 to 10.4
  • Fat content 0.1-0.25 0.1 - 0.25 0.1 - 0.25 Viscosity (at the filling stage) 3200 (+/- 300) ⁇ 1400 ⁇ 3800
  • the food preparation used in some of the following examples was:
  • the containers used in the following examples were plastic cups having a circle form (more particularly a form of a truncated cone) (see Figure 4 ). They are intended to receive 150-160 g of dairy product.
  • the nozzle with 9 openings and the one with enlarging ovals are represented on Figure 1 .
  • Dairy products having various viscosities have been used in this example, i.e. the dairy products A, B and C as disclosed in paragraph 1.1 above.
  • Plastic cups defined above have been first filled with 30-32 g of a food preparation defined previously. These plastics cups comprising a food preparation layer have been then filled with 150-160 g of these dairy products in the following conditions:
  • Figure 2 presents photographs of the surface of the dairy products obtained for the three cases.
  • a perfectly defined and reproducible surface having a "flower print” is obtained with the dairy product having a viscosity according to the invention ( Fig. 2A ).
  • Plastic cups filled with a dairy product according to the invention have been cooled from about 18°C to about 6°C in the following various conditions: 1 2 (slow cooling) (fast cooling) Cooling means Fresh air with an air flow of about 3.6-4m/s and an air temperature of about 4°C Fresh air with an air flow ⁇ 6 m/s and an air temperature of about 0-1°C Cooling duration 1.5h - 2h 45 min - 1h
  • Figure 3 presents photographs of the surface of the dairy products obtained for these two cases.
  • Fig.3-2 shows that the too fast cooling step leads to a significant release of whey and a fragmentation of the cooled dairy product between the portions issued from the various openings of the nozzle, compared to the dairy product obtained after a slower cooling step ( Fig. 3-1 ).

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Microelectronics & Electronic Packaging (AREA)
  • Dairy Products (AREA)
  • Basic Packing Technique (AREA)

Claims (14)

  1. Méthode de remplissage d'un récipient avec un produit laitier ayant une viscosité comprise entre 1400 et 3800 mPa.s mesurée par un viscosimètre équipé d'un système de plomb de mesure/tube de mesure de type 2/2 avec un taux de cisaillement de 64 s-1 durant 90 s à 10 °C comprenant les étapes suivantes :
    (a) remplir le récipient avec le produit laitier au moyen d'un distributeur équipé d'une buse comprenant au moins deux ouvertures, à un débit d'écoulement par surface des ouvertures de buse entre 0,5 et 1,2 kg/(h x mm2) et à une température comprise entre 4 et 30 °C, en particulier entre 8 et 20 °C, et
    (b) si la température du produit laitier à l'étape (a) est supérieure à 10 °C, refroidir le produit laitier dans le récipient à une température comprise entre 2 et 10 °C, de préférence entre 4 et 6 °C.
  2. Méthode selon la revendication 1, dans laquelle le produit laitier a une viscosité comprise entre 1400 et 2500 mPa.s et l'étape (a) est exécutée à un débit d'écoulement par surface des ouvertures de buse compris entre 0,5 et 0,8 kg/(h x mm2).
  3. Méthode selon la revendication 1, dans laquelle le produit laitier a une viscosité comprise entre 2600 et 3800 mPa.s et l'étape (a) est exécutée à un débit d'écoulement par surface des ouvertures de buse compris entre 0,8 et 1,2 kg/(h x mm2) .
  4. Méthode selon l'une quelconque des revendications 1 à 3, dans laquelle la surface totale des ouvertures de la buse est comprise entre 150 et 400 mm2, notamment entre 200 et 350 mm2.
  5. Méthode selon l'une quelconque des revendications 1 à 4, dans laquelle la buse comprend 2 à 30, notamment 3 à 16, de préférence 5 à 10, ouvertures.
  6. Méthode selon l'une quelconque des revendications 1 à 5, dans laquelle toutes les ouvertures ont la même taille et la même forme.
  7. Méthode selon l'une quelconque des revendications 1 à 6, dans laquelle les ouvertures sont disposées de manière uniforme à l'extrémité de la buse.
  8. Méthode selon l'une quelconque des revendications 1 à 7, dans laquelle le produit laitier est refroidi à l'étape (b) à un rythme compris entre 5 et 15 °C/h, notamment entre 7 et 12 °C/h.
  9. Méthode selon l'une quelconque des revendications 1 à 8, dans laquelle le produit laitier est refroidi à l'étape (b) avec de l'air frais, avec un débit d'air entre 3 et 6 m/s et une température d'air entre 1,5 et 6 °C, notamment entre 2 et 5 °C, telle qu'entre 3 et 4 °C.
  10. Méthode selon l'une quelconque des revendications 1 à 9, dans laquelle le produit laitier a une teneur totale en protéines comprise entre 6 et 14 %, notamment entre 7 et 12 %, telle qu'entre 8 et 10 %.
  11. Méthode selon l'une quelconque des revendications 1 à 10, dans laquelle le récipient utilisé à l'étape (a) contient déjà une couche de préparation alimentaire.
  12. Méthode selon la revendication 11, dans laquelle la préparation alimentaire est une préparation à base de fruits, une préparation à base de lait aromatisé, une préparation à base de céréales, du miel ou un mélange de ceux-ci, contenant en outre éventuellement des morceaux de chocolat, des morceaux de caramel, des morceaux de fruits à coque ou un mélange de ceux-ci.
  13. Méthode selon la revendication 12, dans laquelle :
    - la préparation à base de fruits est sélectionnée parmi une purée de fruits, une compote de fruits, une sauce de fruits, un coulis de fruits, une confiture de fruits, une gelée de fruits et des mélanges de ceux-ci, et contient en outre éventuellement des morceaux de fruits ;
    - la préparation à base de lait aromatisé est une crème ou une sauce avec un arôme de chocolat, de vanille, de caramel, de praline, de pistache, de noisette ou de café ;
    - la préparation à base de céréales est des flocons de maïs ou du riz soufflé, notamment recouverts de chocolat ; et
    - les morceaux de fruits à coque sont des morceaux d'amandes, de noisettes, de noix, de noix de cajou, de noix de pécan, de noix du Brésil, de pistaches, de noix de macadamia, de noix du Queensland ou des mélanges de ceux-ci.
  14. Méthode selon la revendication 12 ou 13, dans laquelle le fruit de la préparation à base de fruits est sélectionné parmi la fraise, la framboise, la mûre, la myrtille, la cerise, l'abricot, la pêche, la poire, la pomme, la prune, l'ananas, la mangue, la banane, la papaye, le fruit de la passion, le pamplemousse, l'orange, le citron, le kiwi, la noix de coco, la vanille et des mélanges de ceux-ci.
EP14845021.6A 2014-12-11 2014-12-11 Procédé de conditionnement d'un produit laitier fortement texturé Active EP3230168B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL14845021T PL3230168T3 (pl) 2014-12-11 2014-12-11 Sposób pakowania wysoko-teksturowanego produktu mlecznego

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2014/003065 WO2016092343A1 (fr) 2014-12-11 2014-12-11 Procédé de conditionnement d'un produit laitier fortement texturé

Publications (2)

Publication Number Publication Date
EP3230168A1 EP3230168A1 (fr) 2017-10-18
EP3230168B1 true EP3230168B1 (fr) 2019-08-21

Family

ID=52686411

Family Applications (1)

Application Number Title Priority Date Filing Date
EP14845021.6A Active EP3230168B1 (fr) 2014-12-11 2014-12-11 Procédé de conditionnement d'un produit laitier fortement texturé

Country Status (9)

Country Link
US (1) US20170334589A1 (fr)
EP (1) EP3230168B1 (fr)
JP (1) JP6434164B2 (fr)
CA (1) CA2970476A1 (fr)
DK (1) DK3230168T3 (fr)
ES (1) ES2757574T3 (fr)
MA (1) MA40670B2 (fr)
PL (1) PL3230168T3 (fr)
WO (1) WO2016092343A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018167882A (ja) * 2017-03-30 2018-11-01 雪印メグミルク株式会社 充填ノズル
WO2019130037A1 (fr) * 2017-12-29 2019-07-04 Compagnie Gervais Danone Procédé de scellage utilisant un couvercle souple mince pour fermer hermétiquement une large ouverture, délimitée par une bride interne, d'un contenant, et contenant doté d'une bride interne

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2540552B2 (ja) * 1987-07-10 1996-10-02 明治乳業株式会社 多色模様ヨ−グルトの製造法
NL8702710A (nl) * 1987-11-12 1989-06-01 Holland Melkunie In houders verpakte, gestructureerde gefermenteerde melkprodukten, met een vetgehalte van 1 tot 40 gew. % en werkwijze voor hun bereiding.
CH690351A5 (it) * 1996-07-08 2000-08-15 Soremartec Sa Composizione alimentare in forma di massa plastica schiumosa.
EP0853888A1 (fr) * 1997-01-18 1998-07-22 Societe Des Produits Nestle S.A. Dessert contenant un ingrédient à base de lait et un ingrédient à base de fruits et méthode de sa préparation
JP3853525B2 (ja) * 1998-08-28 2006-12-06 森永乳業株式会社 積層デザートの製造法
JP2004113019A (ja) * 2002-09-24 2004-04-15 Kyodo Milk Industry Co Ltd ソース入り発酵乳の製造方法
GB2397497B (en) * 2003-01-24 2005-11-02 Kraft Foods R & D Inc Cartridge and method for the preparation of beverages
RU2445777C2 (ru) * 2006-06-12 2012-03-27 Нестек С.А. Стойкие в хранении молочные концентраты для приготовления подкисленных напитков на молочной основе
FR2914538B1 (fr) * 2007-04-03 2009-07-10 Nestec Sa Procede et dispositif de fabrication d'un article de dessert refrigere contenant une composition craquante disposee en couches superposees dans sa masse
US8162176B2 (en) * 2007-09-06 2012-04-24 The Coca-Cola Company Method and apparatuses for providing a selectable beverage
US8572934B2 (en) * 2010-05-03 2013-11-05 Jeffrey Jay Food portioning system
US10051873B2 (en) * 2012-02-15 2018-08-21 Wisconsin Alumni Research Foundation Processes for removal of lactose from dried milk products
JP6026181B2 (ja) * 2012-08-29 2016-11-16 江崎グリコ株式会社 容器入り食品及びその生産方法
PL2947995T3 (pl) 2013-01-25 2018-03-30 Compagnie Gervais Danone Proces przygotowania odcedzonego fermentowanego produktu nabiałowego

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None *

Also Published As

Publication number Publication date
US20170334589A1 (en) 2017-11-23
MA40670B2 (fr) 2021-10-29
CA2970476A1 (fr) 2016-06-16
JP6434164B2 (ja) 2018-12-05
WO2016092343A1 (fr) 2016-06-16
EP3230168A1 (fr) 2017-10-18
JP2018501819A (ja) 2018-01-25
PL3230168T3 (pl) 2020-02-28
DK3230168T3 (da) 2019-11-18
ES2757574T3 (es) 2020-04-29
MA40670A1 (fr) 2018-01-31

Similar Documents

Publication Publication Date Title
US11470851B2 (en) Sweetened dairy products with steviol glycosides and lactase enzyme
US10433567B2 (en) Method to lighten the texture of a fermented dairy product
US20120034345A1 (en) Low calorie dairy products
EP3230168B1 (fr) Procédé de conditionnement d'un produit laitier fortement texturé
Chuck-Hernandez et al. Dairy-based snacks
AU2016238750B2 (en) Aerated dairy product
CN112654253A (zh) 固体发酵乳组合物
US20160066590A1 (en) Fermented dairy products suitable for fruit taste enhancement
CN115530236A (zh) 一种凝固型酸奶及其制备方法
US20170339991A1 (en) Product comprising a gelled fruit preparation
RU2668577C1 (ru) Способ приготовления продукта, содержащего желеобразную композицию
CN112770638A (zh) 容器装多层发酵乳制品、其制造方法及发酵乳制品用的调味汁
WO2014173983A1 (fr) Amélioration du goût des fruits dans des produits laitiers fermentés
WO2013135778A1 (fr) Procédé de fabrication de produits laitiers fermentés sucrés contenant de l'érythritol
US10827764B2 (en) Pressurized spray device containing a low fat fermented dairy product
EP2618676B1 (fr) Nutrition laitière avec des céréales
WO2017081305A1 (fr) Boisson lactée mousseuse

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20170626

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

17Q First examination report despatched

Effective date: 20180703

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: GRANT OF PATENT IS INTENDED

INTG Intention to grant announced

Effective date: 20190308

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE PATENT HAS BEEN GRANTED

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 602014052281

Country of ref document: DE

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 1169476

Country of ref document: AT

Kind code of ref document: T

Effective date: 20190915

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: DK

Ref legal event code: T3

Effective date: 20191114

REG Reference to a national code

Ref country code: SE

Ref legal event code: TRGR

REG Reference to a national code

Ref country code: NL

Ref legal event code: FP

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG4D

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20191223

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: NO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20191121

Ref country code: HR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20191121

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: RS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20191122

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20191221

REG Reference to a national code

Ref country code: AT

Ref legal event code: MK05

Ref document number: 1169476

Country of ref document: AT

Kind code of ref document: T

Effective date: 20190821

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2757574

Country of ref document: ES

Kind code of ref document: T3

Effective date: 20200429

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: AT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: IT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: SM

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20200224

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 602014052281

Country of ref document: DE

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

PG2D Information on lapse in contracting state deleted

Ref country code: IS

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

26N No opposition filed

Effective date: 20200603

REG Reference to a national code

Ref country code: BE

Ref legal event code: MM

Effective date: 20191231

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20191211

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20191211

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20191231

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20191231

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20191231

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO

Effective date: 20141211

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190821

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230515

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: NL

Payment date: 20231124

Year of fee payment: 10

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20231221

Year of fee payment: 10

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: SE

Payment date: 20231218

Year of fee payment: 10

Ref country code: FR

Payment date: 20231114

Year of fee payment: 10

Ref country code: DK

Payment date: 20231129

Year of fee payment: 10

Ref country code: DE

Payment date: 20231208

Year of fee payment: 10

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: PL

Payment date: 20231121

Year of fee payment: 10

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 20240108

Year of fee payment: 10