MX2016008137A - Metodo para aligerar la textura de un producto lacteo fermentado. - Google Patents

Metodo para aligerar la textura de un producto lacteo fermentado.

Info

Publication number
MX2016008137A
MX2016008137A MX2016008137A MX2016008137A MX2016008137A MX 2016008137 A MX2016008137 A MX 2016008137A MX 2016008137 A MX2016008137 A MX 2016008137A MX 2016008137 A MX2016008137 A MX 2016008137A MX 2016008137 A MX2016008137 A MX 2016008137A
Authority
MX
Mexico
Prior art keywords
dairy product
fermented dairy
texture
lighten
comprised
Prior art date
Application number
MX2016008137A
Other languages
English (en)
Inventor
Catonnet Guillaume
Marc PHILIPPE Jean-
Original Assignee
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 Gervais Danone Sa filed Critical Gervais Danone Sa
Publication of MX2016008137A publication Critical patent/MX2016008137A/es

Links

Classifications

    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/04—Preservation of milk or milk preparations by freezing or cooling
    • 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
    • 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
    • A23C9/137—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Abstract

La presente invención se relaciona con un método para aligerar la textura de un producto lácteo fermentado que comprende los siguientes pasos sucesivos de: (a) proporcionar un producto lácteo fermentado que contiene de 0.001 a 8 % en peso de un agente texturizante y que tiene un contenido sólido comprendido entre 9.5 y 42 % en peso y un contenido de proteína total comprendido entre 2.5 y 25 % en peso, (b) congelar dicho producto lácteo fermentado a una temperatura por debajo de los 0 °C para obtener un producto lácteo fermentado congelado, y (c) descongelar dicho producto lácteo fermentado congelado a una temperatura comprendida entre 0 °C y 10 °C para obtener un producto lácteo fermentado refrigerado con una textura aligerada.
MX2016008137A 2013-12-20 2014-12-19 Metodo para aligerar la textura de un producto lacteo fermentado. MX2016008137A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PCT/IB2013/003009 WO2015092468A1 (en) 2013-12-20 2013-12-20 Method to lighten the texture of a fermented dairy product
PCT/EP2014/078912 WO2015092044A1 (en) 2013-12-20 2014-12-19 Method to lighten the texture of a fermented dairy product

Publications (1)

Publication Number Publication Date
MX2016008137A true MX2016008137A (es) 2017-05-12

Family

ID=50543238

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016008137A MX2016008137A (es) 2013-12-20 2014-12-19 Metodo para aligerar la textura de un producto lacteo fermentado.

Country Status (8)

Country Link
US (1) US10433567B2 (es)
EP (1) EP3091839B1 (es)
CN (1) CN106061274A (es)
BR (1) BR112016014198B1 (es)
ES (1) ES2709225T3 (es)
MX (1) MX2016008137A (es)
RU (1) RU2702786C1 (es)
WO (2) WO2015092468A1 (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105192834A (zh) * 2015-11-13 2015-12-30 廖亚妹 一种混菌发酵甜玉米制备甜玉米饮料的方法
US9623057B1 (en) * 2016-02-16 2017-04-18 King Saud University Method of making a fermented dairy product from camel milk
CN106509102B (zh) * 2016-10-11 2019-09-27 内蒙古蒙牛乳业（集团）股份有限公司 含乳饮料及其制备方法
RU2675512C1 (ru) * 2017-11-14 2018-12-19 Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) Способ производства сливочного десерта
CN108323570A (zh) * 2018-02-07 2018-07-27 孙苗 一种脆皮酸奶及其制备方法
WO2019206797A1 (en) * 2018-04-26 2019-10-31 Dsm Ip Assets B.V. Yoghurt snack
CN112106833B (zh) * 2019-06-21 2022-12-02 内蒙古伊利实业集团股份有限公司 一种含双歧杆菌益生菌的发酵乳制品及其制备方法与应用
JP2023500579A (ja) * 2019-10-17 2023-01-10 アーラ フーズ エーエムビーエー 乳製品ベースの製品、食品、その製造方法及び使用
WO2021260403A1 (en) * 2020-06-23 2021-12-30 Sodima Method of making yogurt food product with confection layer

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1141950A (en) * 1967-02-13 1969-02-05 Unilever Ltd Yogurt
US3729322A (en) * 1970-02-27 1973-04-24 Dairy R Co Freeze and thaw imitation sour cream
US6235320B1 (en) * 1992-05-11 2001-05-22 General Mills, Inc. Colored multi-layered yogurt and methods of preparation
FR2900545B1 (fr) 2006-05-03 2008-07-11 Gervais Danone Sa Preparation d'un gel alimentaire contenant des inclusions de produit laitier fluide
EP1961308A1 (en) * 2007-02-21 2008-08-27 Nestec S.A. Nutritionally balanced frozen dessert
FR2914148B1 (fr) * 2007-04-02 2009-07-03 Gervais Danone Sa Procede de fabrication d'un dessert glace a partir d'une composition glacee
WO2010122376A1 (en) * 2009-04-20 2010-10-28 Compagnie Gervais Danone Low-calorie dairy products.
AU2011255440B2 (en) * 2010-05-20 2014-02-13 General Mills, Inc. Bite sized refrigerated yogurt products
AU2013329419B2 (en) * 2012-10-08 2017-03-09 General Mills, Inc. Cultured dairy products having excellent freeze/thaw properties

Also Published As

Publication number Publication date
WO2015092468A1 (en) 2015-06-25
RU2702786C1 (ru) 2019-10-11
ES2709225T3 (es) 2019-04-15
BR112016014198B1 (pt) 2021-11-09
EP3091839B1 (en) 2018-10-31
US20160309731A1 (en) 2016-10-27
BR112016014198A2 (pt) 2017-08-08
US10433567B2 (en) 2019-10-08
EP3091839A1 (en) 2016-11-16
RU2016127702A (ru) 2018-01-25
CN106061274A (zh) 2016-10-26
WO2015092044A1 (en) 2015-06-25

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