IT1317398B1 - Yogurt di origine vegetale. - Google Patents

Yogurt di origine vegetale.

Info

Publication number
IT1317398B1
IT1317398B1 IT2000VI000049A ITVI20000049A IT1317398B1 IT 1317398 B1 IT1317398 B1 IT 1317398B1 IT 2000VI000049 A IT2000VI000049 A IT 2000VI000049A IT VI20000049 A ITVI20000049 A IT VI20000049A IT 1317398 B1 IT1317398 B1 IT 1317398B1
Authority
IT
Italy
Prior art keywords
vegetable
fruit
fermentation
product
added
Prior art date
Application number
IT2000VI000049A
Other languages
English (en)
Inventor
Remo Zuccato
Original Assignee
Paseluma Elettrica S R L
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 Paseluma Elettrica S R L filed Critical Paseluma Elettrica S R L
Priority to IT2000VI000049A priority Critical patent/IT1317398B1/it
Priority to US09/809,763 priority patent/US20010024669A1/en
Priority to JP2001078116A priority patent/JP2001258470A/ja
Priority to PT01106896T priority patent/PT1135994E/pt
Priority to DE60120018T priority patent/DE60120018T2/de
Priority to CA002341788A priority patent/CA2341788A1/en
Priority to ES01106896T priority patent/ES2267619T3/es
Priority to AT01106896T priority patent/ATE327684T1/de
Priority to DK01106896T priority patent/DK1135994T3/da
Priority to EP01106896A priority patent/EP1135994B1/en
Priority to CNB011164808A priority patent/CN100382711C/zh
Priority to AU29828/01A priority patent/AU784739B2/en
Publication of ITVI20000049A1 publication Critical patent/ITVI20000049A1/it
Priority to US10/313,442 priority patent/US6875455B2/en
Application granted granted Critical
Publication of IT1317398B1 publication Critical patent/IT1317398B1/it
Priority to US11/076,510 priority patent/US7517543B2/en

Links

Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Formation And Processing Of Food Products (AREA)
IT2000VI000049A 2000-03-22 2000-03-22 Yogurt di origine vegetale. IT1317398B1 (it)

Priority Applications (14)

Application Number Priority Date Filing Date Title
IT2000VI000049A IT1317398B1 (it) 2000-03-22 2000-03-22 Yogurt di origine vegetale.
US09/809,763 US20010024669A1 (en) 2000-03-22 2001-03-15 Process for the preparation of a vegetable yogurt
JP2001078116A JP2001258470A (ja) 2000-03-22 2001-03-19 植物性ヨーグルトの製法
DE60120018T DE60120018T2 (de) 2000-03-22 2001-03-20 Verfahren zur Herstellung von 'pflanzlichem Joghurt' durch Obst- oder Gemüse-Fermentation
CA002341788A CA2341788A1 (en) 2000-03-22 2001-03-20 Process for the preparation of a vegetable yogurt
ES01106896T ES2267619T3 (es) 2000-03-22 2001-03-20 Procedimiento para preparar un "yogur vegetal" mediante la fermentacion de frutas o vegetales.
PT01106896T PT1135994E (pt) 2000-03-22 2001-03-20 Processo para a preparacao de um ''iogurte vegetal'' por fermentacao de frutas e vegetais
AT01106896T ATE327684T1 (de) 2000-03-22 2001-03-20 Verfahren zur herstellung von 'pflanzlichem joghurt' durch obst- oder gemüse-fermentation
DK01106896T DK1135994T3 (da) 2000-03-22 2001-03-20 Fremgangsmåde til fremstilling af en "vegetabilsk yoghurt" ved fermentation af frugter og grönsager
EP01106896A EP1135994B1 (en) 2000-03-22 2001-03-20 Process for the preparation of a 'vegetable yogurt' by fermentation of fruits or vegetables
CNB011164808A CN100382711C (zh) 2000-03-22 2001-03-22 制备植物酸奶的方法
AU29828/01A AU784739B2 (en) 2000-03-22 2001-03-22 Process for the preparation of a vegetable yogurt
US10/313,442 US6875455B2 (en) 2000-03-22 2002-12-06 Process for the preparation of a vegetable yogurt
US11/076,510 US7517543B2 (en) 2000-03-22 2005-03-09 Process for the preparation of a vegetable yogurt

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT2000VI000049A IT1317398B1 (it) 2000-03-22 2000-03-22 Yogurt di origine vegetale.

Publications (2)

Publication Number Publication Date
ITVI20000049A1 ITVI20000049A1 (it) 2001-09-22
IT1317398B1 true IT1317398B1 (it) 2003-06-16

Family

ID=11461193

Family Applications (1)

Application Number Title Priority Date Filing Date
IT2000VI000049A IT1317398B1 (it) 2000-03-22 2000-03-22 Yogurt di origine vegetale.

Country Status (12)

Country Link
US (1) US20010024669A1 (it)
EP (1) EP1135994B1 (it)
JP (1) JP2001258470A (it)
CN (1) CN100382711C (it)
AT (1) ATE327684T1 (it)
AU (1) AU784739B2 (it)
CA (1) CA2341788A1 (it)
DE (1) DE60120018T2 (it)
DK (1) DK1135994T3 (it)
ES (1) ES2267619T3 (it)
IT (1) IT1317398B1 (it)
PT (1) PT1135994E (it)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100436038B1 (ko) * 2001-12-19 2004-06-12 씨제이 주식회사 비열처리 생식품의 제조방법 및 그로부터 수득되는 생식품
KR20040026942A (ko) * 2002-09-26 2004-04-01 서경하 식품용 소재인 우유와생식을 혼합하여 사용하는 방법[우유생식]
US20050226987A1 (en) * 2004-04-08 2005-10-13 Marina Shereshevsky Ready to eat food formulation containing yogurt and pureed cooked vegetables and process for manufacture thereof
JP4618033B2 (ja) * 2005-07-21 2011-01-26 不二製油株式会社 γ−アミノ酪酸豊富な食品の製造法及びγ−アミノ酪酸産生菌ラクトバシルス・カルバタスＫＭ１４株
JP4964674B2 (ja) * 2007-05-24 2012-07-04 株式会社カザミ 乳酸菌含有調味料の製造方法
JP2009072161A (ja) * 2007-09-25 2009-04-09 Nippon Del Monte Corp 果実乳酸発酵組成物
CN101933535B (zh) * 2009-07-02 2012-11-21 内蒙古伊利实业集团股份有限公司 含有谷物颗粒和水果颗粒的酸奶及其生产方法
CN101856049B (zh) * 2010-05-19 2012-05-30 白城师范学院 籽粒苋乳酸菌发酵酸乳
FR2983682A1 (fr) * 2011-12-13 2013-06-14 Viva Consult Produit vegetal de substitution du yaourt
CN104432347A (zh) * 2013-09-23 2015-03-25 黄继翔 乳酸菌发酵枣汁和枣果酱的方法
CN104705400A (zh) * 2015-03-30 2015-06-17 淮海工学院 一种脂肪替代型酸牛奶加工工艺
FR3039397B1 (fr) * 2015-07-28 2018-08-17 Laboratoires M&L Utilisation cosmetique d'une puree vegetale
CN105053203A (zh) * 2015-08-07 2015-11-18 河南行知专利服务有限公司 一种营养多元化的果味酸乳及其制备方法
CN105994629A (zh) * 2016-06-20 2016-10-12 吉林农业大学 一种纯植物性大豆银耳发酵酸奶及其生产方法
CN108432879A (zh) * 2018-04-25 2018-08-24 成都清水荷花生物科技有限公司 一种能去除豆腥味的复合功能豆酸奶
CN109247472A (zh) * 2018-07-26 2019-01-22 华南理工大学 一种乳酸菌发酵水果制品及其制备方法
CN111213718A (zh) * 2018-11-27 2020-06-02 内蒙古伊利实业集团股份有限公司 发酵剂在制备低乳糖含量酸奶中的用途及酸奶制备方法
CN112973895A (zh) * 2021-02-26 2021-06-18 廖春艳 一种果蔬酸奶的加工设备及其加工工艺
CN116694538B (zh) * 2023-08-02 2023-11-21 中国农业大学 一种改善大豆酸奶质构特性的产荚膜多糖植物乳杆菌及其应用

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2967108A (en) * 1959-07-24 1961-01-03 Allan K Smith Preparation of miso
US4297698A (en) * 1977-11-02 1981-10-27 Pneumo Corporation 360 Degree linear variable phase transformer
JPS55131370A (en) * 1979-02-23 1980-10-13 Yakult Honsha Co Ltd Preparation of food and drink containing bacteria of genus bifidobacterium
CN1018977B (zh) * 1989-03-29 1992-11-11 纪壮 一种酸奶的制造方法
CN1060947A (zh) * 1990-11-01 1992-05-13 石河子市牛奶公司 草莓酸奶的制作方法
CN1057952A (zh) * 1991-08-07 1992-01-22 吉林省农业科学院大豆研究所 豆芽酸奶的制作方法
FR2680234B1 (fr) * 1991-08-07 1993-11-05 Georges Mathys Dispositif de commande multifonction d'arme a feu.
PT777975E (pt) * 1995-12-07 2003-09-30 Nestle Sa Tratamento de vegetais
EP0923303B1 (de) * 1996-05-18 2001-11-07 Wilhelm Hansen Verfahren zur herstellung von käse-, quark- und joghurtprodukten aus sojabohnen
CN1052388C (zh) * 1996-06-19 2000-05-17 中国食品发酵工业研究所 柿子乳酸发酵饮料的加工方法
AU3173497A (en) * 1996-06-21 1998-01-14 Quest International B.V. Fermentation of fruit products
CN1070034C (zh) * 1996-09-04 2001-08-29 李振卿 一种组合接菌工业化生产发酵蔬菜的方法
CN1079213C (zh) * 1997-01-01 2002-02-20 阜新市它盛食品饮料厂 果蔬汁、蔬菜乳酸发酵汁复合饮料及其制备方法
EP0853889A3 (en) * 1997-01-15 2000-03-08 Milk Fresh Dairy and Food Products CC Amylaceous dairy-like food product
RU2136175C1 (ru) * 1997-05-05 1999-09-10 Московский государственный университет прикладной биотехнологии Способ получения пищевой добавки
CN1189311A (zh) * 1997-07-17 1998-08-05 鲍利 玉米乳酸菌发酵营养品及制造方法
ATE266326T1 (de) * 2000-06-26 2004-05-15 Sitia Yomo Spa Lebensmittel mit fermentierten gemüsen matrix und verfahren zur herstellung desselben

Also Published As

Publication number Publication date
CA2341788A1 (en) 2001-09-22
ITVI20000049A1 (it) 2001-09-22
PT1135994E (pt) 2006-10-31
DE60120018D1 (de) 2006-07-06
AU784739B2 (en) 2006-06-08
AU2982801A (en) 2001-09-27
US20010024669A1 (en) 2001-09-27
ATE327684T1 (de) 2006-06-15
DE60120018T2 (de) 2006-12-28
JP2001258470A (ja) 2001-09-25
CN100382711C (zh) 2008-04-23
ES2267619T3 (es) 2007-03-16
EP1135994A3 (en) 2002-05-08
CN1326685A (zh) 2001-12-19
EP1135994A2 (en) 2001-09-26
EP1135994B1 (en) 2006-05-31
DK1135994T3 (da) 2006-09-18

Similar Documents

Publication Publication Date Title
IT1317398B1 (it) Yogurt di origine vegetale.
DE69107775T2 (de) Nahrungsmittel mit langer Haltbarkeit.
KR102331346B1 (ko) 전두유와 식물성 유산균을 이용한 콩치즈 및 이의 제조방법
MX9606122A (es) Tratamiento de vegetales.
US7517543B2 (en) Process for the preparation of a vegetable yogurt
JPWO2011052542A1 (ja) 粉末米麹抽出組成物
WO1996011588A1 (en) Process for the preparation of a food product
NO985346D0 (no) FremgangsmÕte for fremstilling av ost, ostemasse og yoghurtprodukter fra soyab°nner
KR101915708B1 (ko) 기능성 김치의 제조방법
EP1174042A1 (en) Plant seed product and process for its preparation
KR0137063B1 (ko) 순수배양 버섯균을 이용한 발효식품의 제조방법
Tiwari et al. Recent bio-processing technologies for value added horticultural products
KR20170033707A (ko) 발효 쌀눈의 제조방법
RU2364254C1 (ru) Способ производства консервов "салат зимний"
KR20200046856A (ko) 복숭아 요거트의 제조방법 및 동 방법에 의해 제조된 복숭아 요거트
Egbe et al. Lactic acid bacteria profile of fermenting cucumber in 7% brine solution
JPH0687734B2 (ja) 乳酸醗酵青果物の製造方法
ATE294512T1 (de) Verfahren zur extraktion von saft aus nahrungsmitteln
RU2197115C1 (ru) Способ производства овощных приправ
JPS6025105B2 (ja) トマト汁含有飲料
RU2198546C1 (ru) Способ получения приправ на овощной основе
RU2206234C2 (ru) Способ получения овощных приправ
KR970032463A (ko) 야채의 처리
CN110037264A (zh) 一种青金桔腌制品及其制备方法
Chakraborty Studies on Preservation of Food Products Unsing Supercritical Carbon Dioxide