FR2736247A1 - Yoghurt and fruit dessert mfr. - involves inserting fruit into pot vertically in form of rigid stick of preserve - Google Patents

Abstract

Mfr. of yoghurt and fruit desserts involves filling each pot (1) with the yoghurt (2) or other milk prod. and then inserting the fruit vertically into the centre of the pot in the form of a rigid stick (3) of fruit preserve. The desserts themselves are claimed per se. The rigid sticks of preserve can be made by freezing or by the addn. of a gelling agent. They are pref. conical in shape and inserted with their points downwards.

Description

 The present invention relates to fermented dairy products such as yogurts and similar desserts and it relates more particularly to fruit yogurts delivered to consumers inside individual jars of glass or plastic, most often transparent.

 Fruit yogurts of this type are generally obtained by first placing a layer of a fruit preparation on sugar or "jam" at the bottom of each jar, then by filling each jar with sour milk. up to the upper level of the container.

This production method has a number of drawbacks
In the first place, filling with curd must be carried out with great care in order to avoid any splashing of the jam against the transparent wall of the jar, which considerably slows down the production rate already lowered by the time necessary for the removal of the jam layer at the bottom of the container.

 In addition, the jam tends to migrate into the curd which overcomes it. This migration takes place over a few millimeters and gives the yogurts a very unpleasant appearance. To avoid this phenomenon, it has been proposed to incorporate into the jam an appropriate quantity of a stabilization product, but this affects the taste of fruit and often forces the manufacturer to reinforce the preparation of fruit on sugar with using a relatively expensive flavor.

 Finally, it should be observed that the mode of presentation of these fruit yogurts implies for the consumer the need to carry out, at the time of tasting, a tedious mixing of the contents of the pot, in order to obtain a homogeneous mixture of the fruit and curds.

 These drawbacks remain practically all in the cases, infrequent in practice, where the layer of jam is deposited after filling the jar with curd, said layer thus coming to be disposed above the level of the curd in the form of an upper capsule. .

 It is to these practical drawbacks that the present invention intends to remedy, which consists essentially in preparing the fruit on sugar or "jam" in the form of a substantially rigid stick and in vertically introducing said stick into the curd after filling the container.

 The stiffening of the jam can be obtained by adding an appropriate gelling agent, but in accordance with a preferred embodiment of the invention, the jam is subjected to a freezing operation which gives it the stiffness required for infancy. stick ounce. It also has a tapered profile with a small base facing downwards to facilitate its vertical introduction into the curd.

The appended drawing, given by way of example, will allow a better understanding of the invention, the characteristics which it presents and the advantages which it is capable of providing.
Fig. 1 illustrates in perspective the implementation of the method for producing fruit yogurts according to the invention.

 Fig. 2 is an axial section of a yogurt pot obtained.

 In this drawing, the reference 1 designates a glass jar of the type of those usually used for the marketing of fruit yogurts. This pot 1 has been filled with a quantity of curd such that the level obtained is slightly below the level desired for the total product (curd + jam) to be obtained. After filling, it suffices to introduce axially into the outlet of the pot 1 a rigid stick 3 of a jam of the kind generally used for making fruit yogurts.

 As shown, the stick 3 advantageously has a frustoconical profile, the small section of which faces downward, in order to facilitate the introduction into the curd 2. In the manner indicated above, the stick is preferably in the frozen state, which ensures its stiffening while avoiding any use of gelling agents and / or stabilizers likely to affect the taste of the fruit.

 The filling of the curd jars 1 can be carried out with the usual metering machines, at high speed, without any particular precaution. The migration of the jam into the curd can not alter the appearance of the product because it only affects the part of this curd which surrounds the stick 3 and which is invisible at the transparent wall of the pot 1. Good obviously the process according to the invention radically avoids the need to stir the contents 2-3 of the pot 1 before tasting it, each spoonful taken directly containing a curd / fruit mixture as a result of the central position and the vertical orientation stick 3.

 It should moreover be understood that the above description has been given only by way of example and that it in no way limits the field of the invention from which one would not depart by replacing the execution details described by all other equivalents. It is understood in particular that the stick 3 can be produced using small fruits, natural or candied, suitably frozen. I1 also goes without saying that the invention is applicable to dairy desserts and preparations other than yogurt itself.

Claims (4)

 1. A method for making yoghurts or dairy desserts with fruit intended for consumption in pots, characterized in that it consists in filling each pot (1) with curd (2), then introducing vertically, substantially along the axis of said pot, a substantially rigid stick (3) of jam.  2. Method according to claim 1, characterized in that the sticks (3) are obtained by freezing.  3. Method according to claim 1, characterized in that the sticks (3) are obtained by addition of a gelling agent.  4. Yogurts and other dairy desserts with fruit consumed in pots, characterized in that they are obtained by means of the implementation of the process according to any one of claims 1 to 3.