RU95100779A - Способ уменьшения содержания, одновременно или по отдельности, ферментированных молочных продуктов и/или фруктового материала в пищевых продуктах, содержащих такие компоненты, композиция для осуществления способа и пищевой продукт - Google Patents

Способ уменьшения содержания, одновременно или по отдельности, ферментированных молочных продуктов и/или фруктового материала в пищевых продуктах, содержащих такие компоненты, композиция для осуществления способа и пищевой продукт

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Publication number
RU95100779A
RU95100779A RU95100779/13A RU95100779A RU95100779A RU 95100779 A RU95100779 A RU 95100779A RU 95100779/13 A RU95100779/13 A RU 95100779/13A RU 95100779 A RU95100779 A RU 95100779A RU 95100779 A RU95100779 A RU 95100779A
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RU
Russia
Prior art keywords
composition
foodstuffs
fermented
content
decrease
Prior art date
Application number
RU95100779/13A
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English (en)
Other versions
RU2095001C1 (ru
Inventor
Роберто Кинг Солис Луис
Ec]
Пеналоса Исурьета Вальтер
Original Assignee
Сосьете де Продюи Нестле С.А. (CH)
Сосьете Де Продюи Нестле С.А.
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Publication of RU95100779A publication Critical patent/RU95100779A/ru
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Publication of RU2095001C1 publication Critical patent/RU2095001C1/ru

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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
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • 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
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/18—Milk in dried and compressed or semi-solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/121—Brevis
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/167—Pentosus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/517—Bifidum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Biophysics (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

Изобретение касается способа получения пищевых продуктов с пониженным содержанием ферментированных молочных продуктов и/или фруктового материала и подходящей для этого композиции. Содержание ферментированных молочных продуктов и/или фруктов в пищевых продуктах можно одновременно или раздельно снизить, добавляя к указанным пищевым продуктам кислую, содержащую крахмал, ферментированную композицию, получаемой способом, в котором пасту из муки хлебных злаков и по меньшей мере одного дополнительного незлакового крахмального материала сначала желатинируют и затем гомогенизируют, инокулируют подкисляющим штаммом или смесью подкисляющих штаммов, выбранных из видов Lactobacillus, Streptococcus thermophilus u Bifidobacterium, затем подвергают ферментации в течение такого периода времени и при такой температуре, чтобы достичь значения pH ферментированного материала примерно 3,5 - 4,2, и в заключение, стабилизируют. Изобретение также касается композиции, пригодной для этого, и содержащих ее пищевых продуктов.

Claims (1)

  1. Изобретение касается способа получения пищевых продуктов с пониженным содержанием ферментированных молочных продуктов и/или фруктового материала и подходящей для этого композиции. Содержание ферментированных молочных продуктов и/или фруктов в пищевых продуктах можно одновременно или раздельно снизить, добавляя к указанным пищевым продуктам кислую, содержащую крахмал, ферментированную композицию, получаемой способом, в котором пасту из муки хлебных злаков и по меньшей мере одного дополнительного незлакового крахмального материала сначала желатинируют и затем гомогенизируют, инокулируют подкисляющим штаммом или смесью подкисляющих штаммов, выбранных из видов Lactobacillus, Streptococcus thermophilus u Bifidobacterium, затем подвергают ферментации в течение такого периода времени и при такой температуре, чтобы достичь значения pH ферментированного материала примерно 3,5 - 4,2, и в заключение, стабилизируют. Изобретение также касается композиции, пригодной для этого, и содержащих ее пищевых продуктов.
RU9595100779A 1994-01-13 1995-01-12 Способ получения ферментированной добавки на зерновой основе, ферментированная добавка на зерновой основе, пищевой продукт RU2095001C1 (ru)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP94100411.1 1994-01-13
EP94100411 1994-01-13
CH941004111 1994-01-13

Publications (2)

Publication Number Publication Date
RU95100779A true RU95100779A (ru) 1997-05-27
RU2095001C1 RU2095001C1 (ru) 1997-11-10

Family

ID=8215600

Family Applications (1)

Application Number Title Priority Date Filing Date
RU9595100779A RU2095001C1 (ru) 1994-01-13 1995-01-12 Способ получения ферментированной добавки на зерновой основе, ферментированная добавка на зерновой основе, пищевой продукт

Country Status (20)

Country Link
EP (1) EP0667106B1 (ru)
JP (1) JPH07231750A (ru)
KR (1) KR950030817A (ru)
CN (1) CN1098043C (ru)
AT (1) ATE185252T1 (ru)
AU (1) AU683702B2 (ru)
BR (1) BR9500082A (ru)
CA (1) CA2139806A1 (ru)
DE (1) DE69421057T2 (ru)
DK (1) DK0667106T3 (ru)
EC (1) ECSP941057A (ru)
ES (1) ES2138029T3 (ru)
GR (1) GR3032137T3 (ru)
MY (1) MY113336A (ru)
NO (1) NO950085L (ru)
NZ (1) NZ270322A (ru)
PE (1) PE8795A1 (ru)
RU (1) RU2095001C1 (ru)
TR (1) TR28900A (ru)
ZA (1) ZA9410407B (ru)

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Publication number Priority date Publication date Assignee Title
ECSP941055A (es) * 1994-01-13 1994-11-16 Nestle Sa Composicion y procedimiento utilizado para estabilizar proteinas de huevo sujetas a tratamiento termico subsiguiente
PE8795A1 (es) * 1994-01-13 1995-04-19 Nestle Sa Procedimiento para la preparacion de alimentos que tienen un contenido reducido de productos lacteos fermentados y/o material de fruta y composicion util para este
PE9795A1 (es) * 1994-01-13 1995-05-04 Nestle Sa Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites
EP0856259B1 (en) * 1996-12-23 1998-08-12 SITIA-YOMO S.p.A. Composition for feed use comprising lyophilized live lactic bacteria
KR100454760B1 (ko) * 1997-01-22 2005-01-13 후지 세이유 가부시키가이샤 발효두유(豆乳)제조방법
AUPO824397A0 (en) * 1997-07-25 1997-08-21 Arnott's Biscuits Limited Improved food products
EP1064854A1 (en) * 1999-06-15 2001-01-03 Société des Produits Nestlé S.A. Process for increasing the fruity taste of foodstuffs with acidified and/or fermented cereal flour
ES2288465T3 (es) * 2000-06-21 2008-01-16 Antoine Koyazounda Alimento dietetico destinado a la alimentacion humana a base de mandioca de fabricacion tradicional, de hortalizas o de frutas.
WO2002047491A1 (en) * 2000-12-15 2002-06-20 Societe Des Produits Nestle S.A. Method for producing a composition having a fruity taste
GB0124580D0 (en) * 2001-10-12 2001-12-05 Univ Reading New composition
ITMI20022439A1 (it) * 2002-11-18 2004-05-19 Rimarchio 14 S R L Ora Yogurtal S P A Yogurt gelato.
US20040208980A1 (en) * 2003-04-16 2004-10-21 Unilever Bestfoods North America Ambient stable starch product
MY143693A (en) 2004-03-24 2011-06-30 Nestec Sa Shelf stable product wih living micro-organisms
HUP0700178A2 (en) * 2007-02-27 2009-04-28 Danone Kft Process for producing of functional dessert based of milk
CN101057610B (zh) * 2007-05-20 2010-05-19 山西金绿禾燕麦研究所 燕麦生物发酵乳的制备工艺
RU2014106659A (ru) * 2011-07-22 2015-08-27 Компани Жервэ Данон Композиции на основе молока и способ их получения
TW201608987A (zh) * 2014-09-08 2016-03-16 明治股份有限公司 實體材料添加發酵乳、其製造方法及其使用方法、實體材料添加酸性水及其使用方法、發酵乳之製造方法、以及發酵乳之保存方法
NL2016115B1 (en) * 2016-01-18 2017-07-25 Innoso B V Food composition with fermented starch.
CZ307473B6 (cs) * 2016-07-01 2018-10-03 Vysoká škola chemicko-technologická v Praze Způsob přípravy práškového prebiotického, bezlepkového a bezlaktózového produktu z odpadního ovoce
CZ307474B6 (cs) * 2016-07-01 2018-10-03 Vysoká škola chemicko-technologická v Praze Způsob přípravy probiotického produktu s vysokým podílem prebiotik na bázi ovocných materiálů
CN111227042A (zh) * 2018-11-29 2020-06-05 内蒙古伊利实业集团股份有限公司 一种乳饮料及其制备方法

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ZW2981A1 (en) 1981-02-06 1982-07-14 Chibuku Breweries Ltd Liquid mahewu production
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PE9795A1 (es) * 1994-01-13 1995-05-04 Nestle Sa Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites
ECSP941055A (es) * 1994-01-13 1994-11-16 Nestle Sa Composicion y procedimiento utilizado para estabilizar proteinas de huevo sujetas a tratamiento termico subsiguiente
PE8795A1 (es) * 1994-01-13 1995-04-19 Nestle Sa Procedimiento para la preparacion de alimentos que tienen un contenido reducido de productos lacteos fermentados y/o material de fruta y composicion util para este

Also Published As

Publication number Publication date
EP0667106B1 (en) 1999-10-06
CN1113417A (zh) 1995-12-20
DK0667106T3 (da) 2000-03-27
CN1098043C (zh) 2003-01-08
ATE185252T1 (de) 1999-10-15
AU683702B2 (en) 1997-11-20
EP0667106A1 (en) 1995-08-16
NO950085L (no) 1995-07-14
NZ270322A (en) 1996-08-27
ECSP941057A (es) 1994-11-16
ZA9410407B (en) 1995-09-22
PE8795A1 (es) 1995-04-19
ES2138029T3 (es) 2000-01-01
KR950030817A (ko) 1995-12-18
JPH07231750A (ja) 1995-09-05
NO950085D0 (no) 1995-01-09
GR3032137T3 (en) 2000-04-27
AU8180794A (en) 1995-07-20
MY113336A (en) 2002-01-31
RU2095001C1 (ru) 1997-11-10
BR9500082A (pt) 1995-10-17
CA2139806A1 (en) 1995-07-14
DE69421057T2 (de) 2000-05-25
TR28900A (tr) 1997-07-17
DE69421057D1 (de) 1999-11-11

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