FR2563414A1 - Dairy product, particularly yoghurt with seaweeds and with plants, and method for preparing such a dairy product, particularly a yoghurt - Google Patents

Abstract

The present invention relates to a dairy product, particularly yoghurt with seaweeds and with plants, and method for preparing such a dairy product, particularly a yoghurt. Dairy product characterised in that it consists essentially of a mixture, in milk, of a fermenting agent, of a concentrated seaweed juice, as well as, if appropriate, of concentrated juniper-berry juice, of fruit syrup or of liquid-fruit extracts, or of fresh fruits or of cooked fruits.

Description

 The present invention relates to the food industry, in particular milk-based products, in particular yogurts, and relates to a dairy product, in particular a yogurt with seaweed and plants.

 The invention also relates to a process for the preparation of such a dairy product, in particular a yogurt.

 Currently, yogurts are generally prepared with sheep's or cow's milk partially or completely skimmed, pasteurized and possibly homogenized, this milk being sown at a dose of three to four percent with a combination of two lactic ferments, namely a streptococcus, which is a germ which produces little acid but gives aroma, and a stick which is a germ which is strongly acidifying.

The preparation thus obtained is distributed in bottles or jars and passed in an oven or a bain-marie at 45 "C for two to three hours. Immediately after curdling, the containers are cooled and kept cold for consumption. .

 The subject of the present invention is a dairy product, in particular a yogurt, characterized in that it is essentially constituted by a mixture in milk, of ferment, of concentrated juice of an alga, as well as possibly of concentrated juice of berries. juniper, fruit syrup or liquid fruit extracts, or fresh fruit or cooked fruit.

 The alga used is advantageously a seaweed called fucus vésiculosus, or sea oak, or vesicular kelp.

By way of example, the dairy product, in particular the algae yogurt in accordance with the invention has the following preferred composition
1 liter of milk
3% to 4% by weight of a ferment or 10 cl to 12 cl
plain yogurt
1 O / oo to 20 O / oo of concentrated bladder juice
culosus.

In accordance with an alternative embodiment of the invention, the product has the following preferred composition
1 liter of milk
3% to 4% by weight of a ferment or 10 cl to 12 cl
plain yogurt
1 O / oo to 20 O / oo of concentrated bladder juice
losus
1 O / oo to 20 O / oo of concentrated berry juice
to see.

According to another alternative embodiment of the invention, the product has the following preferred composition
1 liter of milk
3% to 4% by weight of a ferment or 10 cl to 12 cl
plain yogurt
1 O / oo to 20 O / oo of concentrated bladder juice
losus
1 O / oo à 20 0 / ode concentrated berry juice
to see
5 tablespoons of fruit syrups, or
2 teaspoons of liquid fruit extracts,
or 100 grams of fresh fruit, or 4 tablespoons
cooked fruit soup.

 A subject of the invention is also a process for the preparation of such a dairy product, in particular a yogurt, characterized in that it consists essentially in mixing with a whisk for approximately 3 to 4 minutes milk and a ferment or a plain yogurt and to be added simultaneously to this mixture, a concentrated juice of a seaweed called fucus vésiculosus, or sea oak, or even vesicular kelp, and possibly a concentrated juice of juniper berries, fruit syrups, or extracts of liquid fruit, or fresh fruit, or cooked fruit, then fill one or more jars and place them in a heated yogurt maker for about 6 to 8 hours, then cover the jars and place them in a refrigerator for at least two o'clock.

 When using a non-heating yogurt maker, the process consists in mixing milk heated to 55 "C and a ferment or plain yogurt as well as concentrated juice of a seaweed such as fucus vesiculosus and possibly concentrated juice of juniper berries, fruit syrup, or liquid fruit extracts, or fresh fruit, or cooked fruit, then quickly pour the mixture obtained into one or more pots placed in the yogurt maker, the latter then being placed near a heat source or in a 60 C water bath, leave the jar (s) for about 9 hours in the yogurt maker, then close them and place them for at least 2 hours in a refrigerator .

 When passing the pots in a yogurt maker, coagulation is generally carried out in approximately three hours, however a delay of five or six additional hours makes it possible to improve the firmness and the aroma of the products obtained.

 The invention also relates to a process for the preparation of concentrated juice of fucus vesiculosus which consists in macerating for 40 days, at room temperature, dry algae such as fucus vesiculosus in alcohol at 80 "at the rate of 50 grams. seaweed per 100 grams of pure alcohol, then heat the mixture for about 2 hours at a temperature between 20 C and 30 C, preferably 25 C, then proceed to filtration and collect the concentrated juice obtained .

 When using fresh algae, a preliminary drying is necessary and is advantageously carried out in an oven for approximately 4 to 5 hours at a temperature of the order of 40 C.

 The preparation of the concentrated juice of juniper berries consists in macerating juniper berries in 80 "alcohol for about 3 weeks, at room temperature, at the rate of 50 grams of juniper berries per 100 grams of pure alcohol. , then heat the mixture for approximately 2 hours at a temperature between 20 ° C. and 300 ° C., preferably at 25 ° C., then proceed to filtration and to collect the concentrated juice obtained.

 Thanks to the invention, it is possible to make a sweet or plain yoghurt added with algae extract and possibly with plants, in particular juniper berries, these adducts having a low or even zero caloric intake, and having, in addition, curative and diuretic virtues.

 Of course, the invention is not limited to the embodiment described. Modifications remain possible, in particular from the point of view of the proportions and the nature of the various constituents, without however departing from the scope of protection of the invention.

Claims (9)

- CLAIMS  1. Dairy product, in particular a yoghurt, characterized in that it is essentially constituted by a mixture in milk, of ferment, concentrated juice of an alga, as well as possibly of concentrated juice of juniper berries, fruit syrup or liquid fruit extracts, or fresh fruit or cooked fruit.  2. Product according to claim 1, characterized in that the alga used is advantageously a seaweed called fucus vesiculosus, or sea oak, or vesicular kelp.  3. Product according to any one of claims 1 and 2, characterized in that it has the following preferred composition  1 liter of milk  3% to 4% by weight of a ferment or 10 cl to 12 cl  plain yogurt  1 O / oo to 20 O / oo of concentrated bladder juice  losus.  4. Product according to any one of claims 1 and 2, characterized in that it has the following preferred composition  1 liter of milk  3% to 4% by weight of a ferment or 10 cl to 12 ci  plain yogurt  1 O / oo to 20 O / oo of concentrated bladder juice  losus  1 O / oo to 20 O / oo of concentrated berry juice  to see.  5. Product according to any one of claims 1 and 2, characterized in that it has the following preferred composition  1 liter of milk  3% to 4% by weight of a ferment or 10 cl to 12 cl  plain yogurt  1 O / oo to 20 O / oo of concentrated bladder juice  losus  1 O / oo to 20 O / oo of concentrated berry juice  to see  5 tablespoons of fruit syrups, or  2 teaspoons of liquid fruit extracts,  or 100 grams of fresh fruit, or 4 spoonfuls  cooked fruit.  6. Method for preparing a dairy product, in particular a yogurt, according to any one of claims 1 to 5, characterized in that it consists essentially in mixing with a whisk for approximately 3 to 4 minutes of the milk and a ferment or plain yogurt, and to add simultaneously to this mixture, a concentrated juice of a seaweed called fucus vésiculosus, or sea oak, or even vesicular kelp, and possibly a concentrated juice of juniper berries, syrups with fruit, or liquid fruit extracts, or fresh fruit, or cooked fruit, then fill one or more jars and place them in a heated yogurt maker for about 6 to 8 hours, then cover the jars and place them in a refrigerator for at least 2 hours.  7. Method according to claim 6, characterized in that, in the case of using a non-heating yogurt maker, it consists in mixing milk heated to 55 "C and a ferment or plain yogurt as well as concentrated juice a seaweed such as fucus vésiculosus and possibly concentrated juice of juniper berries, fruit syrup, or liquid fruit extracts, or fresh fruit, or cooked fruit, then quickly pour the mixture obtained into one or more pots placed in the yogurt maker, the latter then being placed near a heat source or in a 60 C water bath, leaving the jar (s) for about 9 hours in the yogurt maker, then closing them and place them for at least 2 hours in a refrigerator.  8. Method according to any one of claims 6 and 7, characterized in that, for the preparation of concentrated juice of fucus vesiculosus, it consists in macerating for 40 days, at room temperature, dry algae, such as fucus vesiculosus in 80 "alcohol at the rate of 50 grams of algae per 100 grams of pure alcohol, then heat the mixture for approximately 2 hours at a temperature between 20 ° C. and 30 ° C., preferably 25 ° C., then proceed to filtration and collect the concentrated juice obtained.  9. Method according to any one of claims 6 and 7, characterized in that, for the preparation of the concentrated juice of juniper berries, it consists in macerating juniper berries in alcohol at 80 "for about 3 weeks, at room temperature, at the rate of 50 grams of juniper berries per 100 grams of pure alcohol, then heat the mixture for approximately 2 hours at a temperature between 290 ° C. and 30 ° C., preferably at 25 ° C., then proceed to filtration and collect the concentrated juice obtained.