IT202100010043A1 - PROCEDURE FOR THE TREATMENT, USE AND PACKAGING OF CHIA SEEDS WITH DAIRY PRODUCTS SUCH AS YOGURT OR SIMILAR. - Google Patents
PROCEDURE FOR THE TREATMENT, USE AND PACKAGING OF CHIA SEEDS WITH DAIRY PRODUCTS SUCH AS YOGURT OR SIMILAR. Download PDFInfo
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- IT202100010043A1 IT202100010043A1 IT102021000010043A IT202100010043A IT202100010043A1 IT 202100010043 A1 IT202100010043 A1 IT 202100010043A1 IT 102021000010043 A IT102021000010043 A IT 102021000010043A IT 202100010043 A IT202100010043 A IT 202100010043A IT 202100010043 A1 IT202100010043 A1 IT 202100010043A1
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- Prior art keywords
- chia seeds
- yogurt
- treatment
- procedure
- dairy products
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- 238000000034 method Methods 0.000 title claims description 15
- 235000013618 yogurt Nutrition 0.000 title claims description 15
- 235000013365 dairy product Nutrition 0.000 title description 6
- 238000004806 packaging method and process Methods 0.000 title 1
- 235000020235 chia seed Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 230000002906 microbiologic effect Effects 0.000 description 6
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 235000001498 Salvia hispanica Nutrition 0.000 description 4
- 240000005481 Salvia hispanica Species 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013572 fruit purees Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011012 sanitization Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000292604 Salvia columbariae Species 0.000 description 1
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000014167 chia Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Packages (AREA)
- Wrappers (AREA)
- Dairy Products (AREA)
Description
Campo dell'invenzione Field of invention
La presente invenzione si riferisce ad un sistema di conservazione degli alimenti, in particolare, si rivolge ad un procedimento che riguarda il trattamento dei semi di chia, alimento ricco di ?-3, con Ox Agua ed acqua, al fine di poter aumentare la stabilit? da un punto di vista microbiologico nel corso del tempo, permettendone l?applicazione unitamente a prodotto caseari, nello specifico di yogurt. L?importanza di tale brevetto consiste quindi nel fatto di garantire un prodotto alimentare finito sicuro da un punto di vista microbiologico e con una shelf-life in linea con i prodotti del settore, senza intaccare le caratteristiche organolettiche e nutrizionali. Ox Agua ? un igienizzante dell?acqua unico ed esclusivo, composto da perossido di idrogeno, eccipienti ed acqua. The present invention relates to a food preservation system, in particular, it relates to a process which relates to the treatment of chia seeds, a food rich in ?-3, with Ox Agua and water, in order to be able to increase the stability ? from a microbiological point of view over time, allowing it to be applied together with dairy products, specifically yoghurt. The importance of this patent therefore consists in guaranteeing a safe finished food product from a microbiological point of view and with a shelf-life in line with the products of the sector, without affecting the organoleptic and nutritional characteristics. ox water? a unique and exclusive water sanitizer, composed of hydrogen peroxide, excipients and water.
Stato della tecnica State of the art
I semi di chia sono un alimento ricco di acidi grassi della serie ?-3 e negli ultimi anni hanno catturato sia l?attenzione della comunit? scientifica, sia l?attenzione da parte dell?industria alimentare. Uno degli effetti pi? importanti degli ?-3risiede nella riduzione dei livelli plasmatici di trigliceridi e colesterolo. Le linee guida per una sana e corretta alimentazione stilerebbero un rapporto degli acidi grassi ?-3/?-6 di circa 1:5 per poter godere degli effetti benefici sui livelli indicati poc?anzi. Secondo i dati scientifici, la dieta del mondo occidentale raffigura tale rapporto molto spostato a favore degli ?-6 (?-3/?-6 da 1:10 a 1:30), a causa di uno scarso consumo di pesce (la principale fontealimentare di ?-3) ed un abbondante consumo di oli vegetali (la principale fonte alimentare di ?-6). Chia seeds are a food rich in ?-3 series fatty acids and in recent years have captured both the attention of the community? science, and attention from the food industry. One of the most important of the ?-3 lies in the reduction of plasma triglyceride and cholesterol levels. The guidelines for a healthy and correct diet would establish a ratio of ?-3/?-6 fatty acids of approximately 1:5 in order to enjoy the beneficial effects on the levels indicated above. According to scientific data, the diet of the western world depicts this ratio much shifted in favor of ?-6 (?-3/?-6 from 1:10 to 1:30), due to a low consumption of fish (the main food source of ?-3) and an abundant consumption of vegetable oils (the main food source of ?-6).
A tal proposito, molteplici prodotti di origine vegetale hanno recentemente attratto l?attenzione per il loro alto contenuto di ?-3 o loro precursori. A riguardo, i semi di chia (Salvia hispanica) contengono un 30% di olio di cui gli ?- 3 (17%) e gli ?-6 (6%) hanno una presenza in un rapporto di circa 4:1. In this regard, many products of plant origin have recently attracted attention for their high content of ?-3 or their precursors. In this regard, chia seeds (Salvia hispanica) contain 30% of oil of which ?-3 (17%) and ?-6 (6%) have a presence in a ratio of about 4:1.
Questo prodotto sta trovando sempre pi? applicazione nel campo alimentare, soprattutto unito a cibi tradizionali quali pane, grissini, et simili, ma una rarissima applicazione nel campo dei cibi ?freschi?, come per esempio i latticini, nel caso specifico lo yogurt. Questo ? principalmente dovuto al fatto che prodotti con queste caratteristiche, essendo a conservazione breve, abbiano un delicato equilibrio microbiologico ed i semi di chia, se applicati con essi, possono rappresentare una minaccia per tale equilibrio. I semi di chia, o salvia hispanica, sono semi molto piccoli e si presentano in forma circolare: sono altamente idrofili e sono in grado di assorbire acqua fino a dieci volte il loro peso. E? quindi complicato gestire correttamente il loro trattamento per un?applicazione con prodotti altamente reperibili. This product is finding more and more? application in the food sector, above all combined with traditional foods such as bread, bread sticks, etc., but a very rare application in the field of "fresh" foods, such as for example dairy products, in this specific case yoghurt. This ? mainly due to the fact that products with these characteristics, being short-life, have a delicate microbiological balance and chia seeds, if applied with them, can pose a threat to this balance. Chia seeds, or salvia hispanica, are very small seeds and have a circular shape: they are highly hydrophilic and are able to absorb water up to ten times their weight. AND? therefore complicated to correctly manage their treatment for an application with highly available products.
Il trattamento di essi con Ox Agua ed acqua permette un?implementazione della loro conservazione tout court, pur senza intaccarne l?equilibro organolettico. The treatment of them with Ox Agua and water allows an implementation of their conservation tout court, without affecting the organoleptic balance.
E' quindi chiaro l'interesse ad approfondire lo studio dei processi che possano portare ad una diminuzione degli agenti contaminanti, rendendo quindi applicabile la combinazione di prodotti come lo yogurt a dei ?superfood? come i semi di chia, anche in virt? del fatto che non si conoscono al momento processi che si riferiscono ad un corretto utilizzo della Salvia Hispanica all?interno dello yogurt. There is therefore a clear interest in further studying the processes that can lead to a decrease in contaminating agents, thus making the combination of products such as yoghurt and ?superfoods? like chia seeds, even in virtue? of the fact that processes that refer to the correct use of Salvia Hispanica in yoghurt are not known at the moment.
Descrizione dettagliata dell?invenzione Detailed description of the invention
La presente invenzione risponde alle richieste suddette grazie a composizioni e processi comprendenti e costituite da semi di chia ed Ox Agua. Preferibilmente per tale procedimento il quantitativo dei semi chia corrisponde a 1 kg. The present invention satisfies the above requests thanks to compositions and processes comprising and consisting of chia seeds and Ox Agua. Preferably for this process the quantity of chia seeds corresponds to 1 kg.
Una procedura secondo l?invenzione comprende quindi: A procedure according to the invention therefore comprises:
1. Misurare esattamente 10 ml di ox agua e portare a 1000 ml con acqua potabile. 1. Measure exactly 10 ml of ox agua and make up to 1000 ml with drinking water.
2. Prelevare di questa soluzione 24 ml e portare a 5000 ml. 2. Take 24 ml of this solution and make up to 5000 ml.
3. Si ottengono cos? 5 litri di soluzione acqua / ox-agua con concentrazione di 27,28 ppm. 3. Are they obtained like this? 5 liters of water / ox-agua solution with a concentration of 27.28 ppm.
4. Utilizzare la soluzione per idratare i semi di Chia per 20?. 4. Use the solution to moisturize the Chia seeds for 20?.
5. Non ? necessario risciacquo, dopo 2 ore di trattamento si sar? ottenuto l?effetto antibatterico desiderato senza residuo di sanificante. 5. Not ? rinsing is necessary, after 2 hours of treatment you will be? obtained the desired antibacterial effect without sanitizing residue.
Seguendo tale procedura, il seme di chia mantiene assolutamente intatte la caratteristiche nutrizionali, organolettiche ed olfattive. L?utilizzo di OX Agua, che non lascia residui alcuni sul seme, garantisce quindi la stabilit? del composto, permettendo quindi la successiva combinazione con il latticino, in questo caso lo yogurt. Ne scaturisce quindi un prodotto finito che ha un?alta componente di ?-3 ed ?-6. By following this procedure, the chia seed keeps its nutritional, organoleptic and olfactory characteristics absolutely intact. The use of OX Agua, which does not leave any residue on the seed, therefore guarantees the stability of the mixture, thus allowing the subsequent combination with the dairy product, in this case the yogurt. The result is therefore a finished product that has a high component of ?-3 and ?-6.
Durante il processo, l?apparecchiatura utilizzata ed il personale devono essere ovviamente consoni alla disciplina di produzione di prodotto lattiero caseari, rispettando quindi le severe norme in fatto di pulizia e di controllo di eventuali punti critici facenti parte del processo. During the process, the equipment used and the personnel must obviously be in compliance with the production discipline of dairy products, thus respecting the strict standards in terms of cleaning and control of any critical points forming part of the process.
Qui di seguito ? riportato un esempio di prodotto realizzato secondo l?invenzione: l'invenzione. Below ? an example of a product made according to the invention is shown: the invention.
Esempio 1 Example 1
Preparazione di yogurt bianco con semi di chia e purea di frutta ai frutti di bosco. Preparation of plain yogurt with chia seeds and fruit puree with wild berries.
I semi di chia, disponibili in commercio ed acquistati presso fornitore certificato, previo controllo delle schede tecniche circa il rispetto degli standard di qualit? richiesti, vengono pesati su apposito strumento e portati in adeguato locale produttivo. Successivamente inizia il processo di prelevamento di acqua e di Ox Agua, misurando come descritto poc?anzi nella procedura le esatte quantit? da applicare ai semi di chia. Dopo avere rigorosamente seguito il processo, il composto caratterizzato dai semi di chia idratati viene portato in altro locale produttivo all?interno dello stabilimento, dove viene dosato attraverso dosatore volumetrico all?interno di appositi barattoli di plastica (PP05 idonei al contatto con gli alimenti). Il barattolo con all?interno il prodotto viene inserito in linea di produzione, dove viene addizionata la purea di frutta (appositamente sviluppata per lo yogurt) e successivamente lo yogurt bianco. Conclusa la fase di dosaggio dei vari alimenti, il barattolo segue la linea produttiva concludendo con il sigillamento e successivamente lo stoccaggio in apposita cella. The chia seeds, commercially available and purchased from a certified supplier, after checking the technical data sheets regarding compliance with the quality standards required, are weighed on a special instrument and taken to a suitable production site. Subsequently, the process of drawing water and Ox Agua begins, measuring the exact quantities as described earlier in the procedure. to apply to chia seeds. After strictly following the process, the compound characterized by hydrated chia seeds is taken to another production room inside the plant, where it is dosed through a volumetric dispenser inside special plastic jars (PP05 suitable for contact with food) . The jar with the product inside is inserted into the production line, where the fruit puree (specially developed for yoghurt) is added and then the plain yoghurt. Once the dosing phase of the various foods is complete, the jar follows the production line concluding with the sealing and subsequent storage in a special cell.
Prove sperimentali Experimental tests
Per verificare l?aumentata stabilit? microbiologica del prodotto, sono state effettuate diverse prove sperimentali presso laboratorio apposito, sia del prodotto non trattato, sia del prodotto trattato. In particolare, sono state effettuate analisi in diversi step di tempo, dal giorno successivo alla produzione, fino a quaranta giorni dopo, con relazione finale di shelf life. To verify the increased stability? microbiology of the product, several experimental tests were carried out in a specific laboratory, both of the untreated product and of the treated product. In particular, analyzes were carried out in different time steps, from the day following production, up to forty days later, with a final shelf life report.
Il prodotto trattato, nella sua interezza (semi di chia, frutta e yogurt), garantisce valori secondo normativa anche oltre i venticinque giorni; se non trattato, il prodotto mostrava criticit? fin dai primi giorni dalla produzione (entro i primi dieci giorni dalla produzione). The treated product, in its entirety (chia seeds, fruit and yoghurt), guarantees values according to regulations even beyond twenty-five days; if not treated, the product showed criticality? from the first days of production (within the first ten days of production).
Di seguito le conclusione dello studio condotto dal laboratorio accreditato. Below are the conclusions of the study conducted by the accredited laboratory.
Il progetto ? stato definito allo scopo di valutare la shelf life del prodotto fresco: yogurt. The project ? been defined in order to evaluate the shelf life of the fresh product: yoghurt.
Frutti di bosco con semi di chia. Berries with chia seeds.
Le analisi sono state condotte con la seguente sequenza: step 0 (giorno di produzione), step1 (dopo 10 gg circa), step 2 (dopo 20 gg circa), step 3 (dopo 30 gg circa) step 4 (dopo 40 gg circa). The analyzes were carried out with the following sequence: step 0 (production day), step1 (after about 10 days), step 2 (after about 20 days), step 3 (after about 30 days) step 4 (after about 40 days ).
Si ? assistito al seguente andamento analitico e sensoriale: Yes ? witnessed the following analytical and sensory performance:
Caratteristiche microbiologiche chimiche e sensoriali regolari per gli step 0, 1, 2, 3. Regular chemical and sensory microbiological characteristics for steps 0, 1, 2, 3.
Caratteristiche microbiologiche e sensoriali regolari non regolari per lo step 4. Prima di esprimere parere finale sulla valutazione shelf life del prodotto, ? necessario tuttavia sottolineare alcuni aspetti evidenziati durante lo sviluppo del progetto: il prodotto ? ben studiato e ben strutturato. Regular microbiological and sensory characteristics not regular for step 4. Before expressing a final opinion on the shelf life evaluation of the product, ? However, it is necessary to underline some aspects highlighted during the development of the project: the product? well researched and well structured.
Conseguentemente agli studi e ai test precedentemente fatti per quanto riguarda l?utilizzo di perossido di idrogeno sulla componente chia (sanificazione e stabilizzazione dell?ingrediente evidenziato come a maggior rischio) ? anche un prodotto pi? stabile. As a result of the studies and tests previously made regarding the use of hydrogen peroxide on the chia component (sanitization and stabilization of the ingredient highlighted as being at greater risk)? also a product more? stable.
Dall?esito analitico rilevato sia dal punto di vista microbiologico, che chimico, che organolettico, ? possibile affermare che ai campioni in oggetto sar? possibile attribuire una shelf life di 25 giorni. From the analytical result detected both from a microbiological, chemical and organoleptic point of view, ? is it possible to state that the samples in question will be? possible to attribute a shelf life of 25 days.
E? quindi di importante rilievo l?invenzione, che consente l?applicabilit? dei semi di chia, preziosi alleati per la salute umana, in prodotti di largo consumo come i latticini e lo yogurt. AND? therefore the invention is of important importance, which allows the applicability? of chia seeds, precious allies for human health, in consumer products such as dairy products and yoghurt.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102021000010043A IT202100010043A1 (en) | 2021-04-20 | 2021-04-20 | PROCEDURE FOR THE TREATMENT, USE AND PACKAGING OF CHIA SEEDS WITH DAIRY PRODUCTS SUCH AS YOGURT OR SIMILAR. |
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| IT102021000010043A IT202100010043A1 (en) | 2021-04-20 | 2021-04-20 | PROCEDURE FOR THE TREATMENT, USE AND PACKAGING OF CHIA SEEDS WITH DAIRY PRODUCTS SUCH AS YOGURT OR SIMILAR. |
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| IT202100010043A1 true IT202100010043A1 (en) | 2022-10-20 |
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| WO2008066308A1 (en) * | 2006-11-30 | 2008-06-05 | Amorepacific Corporation | Food composition for increasing the satiety and satiation |
| CN103120209A (en) * | 2013-01-31 | 2013-05-29 | 上海大鹰生物科技有限公司 | Chia seed yoghourt, compound yoghourt stabilizer and preparation method of stabilizer |
| CN104509589A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Yogurt added with chia seeds, and preparation method thereof |
| US20160295860A1 (en) * | 2013-11-22 | 2016-10-13 | Agri-Néo Inc. | A novel composition and method of use to control pathogens and prevent diseases in seeds |
| CN108925636A (en) * | 2018-08-31 | 2018-12-04 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii fruit-like flavour acidified milk and preparation method thereof |
| CN112006099A (en) * | 2020-07-10 | 2020-12-01 | 上海交通大学 | Cereal meal replacement yoghourt and preparation method thereof |
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2021
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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