MX2023000173A - Proceso para preparar analogos de yogur de origen vegetal estables en estanteria y analogos de yogur de estos. - Google Patents

Proceso para preparar analogos de yogur de origen vegetal estables en estanteria y analogos de yogur de estos.

Info

Publication number
MX2023000173A
MX2023000173A MX2023000173A MX2023000173A MX2023000173A MX 2023000173 A MX2023000173 A MX 2023000173A MX 2023000173 A MX2023000173 A MX 2023000173A MX 2023000173 A MX2023000173 A MX 2023000173A MX 2023000173 A MX2023000173 A MX 2023000173A
Authority
MX
Mexico
Prior art keywords
plant
yogurt
analogues
analogue
shelf
Prior art date
Application number
MX2023000173A
Other languages
English (en)
Inventor
Anne Rohart
Sébastien Radiguet
Original Assignee
Nestle 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 Nestle Sa filed Critical Nestle Sa
Publication of MX2023000173A publication Critical patent/MX2023000173A/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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • A23C3/02—Preservation of milk or milk preparations by heating
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

Se describe un proceso para preparar un análogo de yogur de origen vegetal estable en estantería. Primero, se proporciona una composición alimenticia de origen vegetal que comprende de 3.5 % en peso a 6.0 % en peso de proteínas vegetales. Después de eso, la composición alimenticia de origen vegetal se homogeneiza y trata térmicamente. La composición alimenticia de origen vegetal homogeneizada y tratada térmicamente se inocula después con al menos un cultivo iniciador. Después, la composición alimenticia de origen vegetal inoculada se fermenta hasta alcanzar un pH de 4.5 y 5.0 para obtener un análogo de yogur de origen vegetal. Finalmente, el análogo de yogur de origen vegetal obtenido experimenta un segundo tratamiento térmico para obtener un análogo de yogur de origen vegetal estable en estantería. También se describe un análogo de yogur de origen vegetal estable en estantería obtenido por tal proceso y un producto alimenticio que comprende dicho análogo de yogur de origen vegetal.
MX2023000173A 2020-06-26 2021-06-24 Proceso para preparar analogos de yogur de origen vegetal estables en estanteria y analogos de yogur de estos. MX2023000173A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20182709 2020-06-26
PCT/EP2021/067372 WO2021260125A1 (en) 2020-06-26 2021-06-24 Process for preparing shelf-stable plant-based yogurt analogues and yogurt analogues thereof

Publications (1)

Publication Number Publication Date
MX2023000173A true MX2023000173A (es) 2023-03-31

Family

ID=71266395

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2023000173A MX2023000173A (es) 2020-06-26 2021-06-24 Proceso para preparar analogos de yogur de origen vegetal estables en estanteria y analogos de yogur de estos.

Country Status (9)

Country Link
US (1) US20230240313A1 (es)
EP (1) EP4171244A1 (es)
CN (1) CN116075234A (es)
AU (1) AU2021298161A1 (es)
BR (1) BR112022026483A2 (es)
CL (1) CL2022003647A1 (es)
EC (1) ECSP23000351A (es)
MX (1) MX2023000173A (es)
WO (1) WO2021260125A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024102788A1 (en) * 2022-11-08 2024-05-16 Cargill, Incorporated Strains of leuconostoc citreum, their use for producing fermented vegan desserts, especially such comprising fermented pea proteins and vegan desserts comprising fermented pea protein and said strains

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK3400294T3 (da) * 2016-01-07 2024-01-08 Ripple Foods Pbc Forædlet planteproteinbestanddel med ønsket farve udtrykt ved l*,a*,b* værdier
KR102569724B1 (ko) 2016-03-07 2023-08-23 로께뜨프레르 완두콩 단백질 단리물을 포함하는 요거트, 크림, 크림 디저트 또는 냉동 디저트와 같은 영양 제형물 및 단백질의 공급원으로서의 이러한 제형물의 용도
US20170311638A1 (en) * 2016-04-29 2017-11-02 Ruby's Naturals, Inc. Compositions and processes for producing yogurt-like foodstuffs without use of dairy products
GB2550181A (en) 2016-05-12 2017-11-15 Seismic Apparition Gmbh Simultaneous source acquisition and separation on general related sampling grids
WO2019069111A1 (en) 2017-10-03 2019-04-11 Yoplait France Sas NON-MILK FERMENTED FOOD PRODUCT
WO2019180037A1 (en) 2018-03-19 2019-09-26 Cosucra Groupe Warcoing S.A. Non-dairy vegetable-based soluble yogurt powder
CN109619178A (zh) * 2018-12-29 2019-04-16 光明乳业股份有限公司 一种燕麦常温酸奶及其制备方法

Also Published As

Publication number Publication date
EP4171244A1 (en) 2023-05-03
CN116075234A (zh) 2023-05-05
BR112022026483A2 (pt) 2023-01-31
CL2022003647A1 (es) 2023-08-04
AU2021298161A1 (en) 2023-02-02
US20230240313A1 (en) 2023-08-03
WO2021260125A1 (en) 2021-12-30
ECSP23000351A (es) 2023-02-28

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