WO2019064033A2 - Procédé de préparation de produits laitiers par l'ajout de pâtes à tartiner à base de fruits frais et séchés - Google Patents

Procédé de préparation de produits laitiers par l'ajout de pâtes à tartiner à base de fruits frais et séchés Download PDF

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Publication number
WO2019064033A2
WO2019064033A2 PCT/GR2018/000048 GR2018000048W WO2019064033A2 WO 2019064033 A2 WO2019064033 A2 WO 2019064033A2 GR 2018000048 W GR2018000048 W GR 2018000048W WO 2019064033 A2 WO2019064033 A2 WO 2019064033A2
Authority
WO
WIPO (PCT)
Prior art keywords
fresh
fruit
preparation
addition
dairy products
Prior art date
Application number
PCT/GR2018/000048
Other languages
English (en)
Other versions
WO2019064033A3 (fr
Inventor
Theodoros KOURELLAS
Original Assignee
Kourellas Theodoros
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 Kourellas Theodoros filed Critical Kourellas Theodoros
Publication of WO2019064033A2 publication Critical patent/WO2019064033A2/fr
Publication of WO2019064033A3 publication Critical patent/WO2019064033A3/fr

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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese 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
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices

Definitions

  • the invention relates to the field of dairy products and a method for preparation, and in particular to dairy preparations using additives.
  • Polyphenols are coloured, antioxidant substances found in fruits and protecting them from infections and ultraviolet radiation. More specifically, they are molecules with similar chemical structures, belonging to the broader group of phytochemicals, substances found in plant foods and having an active and beneficial effect on our body. Of the thousands of phytochemicals, polyphenols are the largest group, counting about 8000 molecules. Phenolic acids are one of the subgroups of polyphenols found in apples, cherries, kiwi and strawberries, offering antioxidant, antimicrobial and anti-cancer properties. Similarly, anthocyanins are a different subset of polyphenols, with antioxidants that provide protection from inflammations and cardiovascular diseases.
  • Anthocyanins are essentially the pigments that give the bright red, purple and blue color, to pomegranates, grapes and blue berries.
  • resveratrol belongs to the stilbene subgroup and has potent anti-inflammatory activity, action against Alzheimer's disease, cardiovascular diseases, in particular atherosclerosis, cancer and diabetes mellitus. It is usually found in berries and red grape.
  • a further advantage of the invention is that it can provide a method of preparing dairy products by adding fruit spreads to give the final products properties contributing to the protection of the human organism against the formation of active oxidizing agents.
  • Another object of the invention is to provide dairy products which have the natural characteristics of fruits in terms of sweetness, flavour, aroma and colour and high polyphenol content. It is also an object of the invention to provide a method of preparing fruit spreads which does not affect their characteristics while maintaining their nutritional properties even in the final dairy product.
  • a further feature of the invention is that the manufactured products can be made from both fresh and dried fruit spreads.
  • the individual fruit spread must be first prepared, regardless of the fruit used, in accordance with a particular procedure, and then added to any of the dairy products prepared in a way known in the art.
  • the process of producing the fruit spread starts with the washing and cleaning of fruits to ensure that no substances are transferred to the preparation. Then, in the case of citrus fruit, the fruits are boiled, pulped and chopped. Pulping and chopping can also interchangeably be applied as process steps.
  • the mass of the cut or pulped fruit is boiled under vacuum with concentrated grape juice, which acts as a condensation medium and fresh lemon juice for a period of 40 minutes at 62°C.
  • Lemon juice acts as the acidity regulator of the spread. After the vacuum boiling is complete, the mixture is stirred at 72°C for 15 minutes to obtain homogeneity of the final product.
  • Aseptic bags are filled by the known hot filling procedure to ensure pasteurization of the product and placed on cooling to increase the life of the spread.
  • the respective fruit spread rich in polyphenols
  • it is added to the final product by homogenization.
  • the milk is first pasteurized for 15 seconds at 72 ° C, i.e. through the process of using mild heat to destroy or reduce the germ form of microorganisms.
  • Pasteurization also aims at prolonging the shelf life of the product, reducing the number of pathogenic microorganisms causing alterations thereto.
  • the culture is then added at a ratio of 1 envelope per 1000 litres of mixture. Then, it is allowed to ferment for four hours, is drained, the fruit spread is added, homogenised to the final product and packaged.
  • the milk following pasteurization, culture addition and fermentation according to the above is homogenized and then the respective fruit spread is added.
  • the product is re-homogenized and then packaged for distribution to the customers.
  • spread cheese making after pasteurization and addition of culture, the product coagulates and the resulting curd is divided. Draining, addition of fruit spread, homogenization and packaging follow.
  • whey cheeses In a further embodiment of whey cheeses, whey is heated and milk and cream, or at least one of these two ingredients, are added thereto. Then the cheese is separated from whey and is drained. Next, the addition of the fruit spread and the homogenization and the packaging thereof follow.

Landscapes

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

Abstract

L'invention concerne un procédé de fabrication de produits laitiers tels que yaourt, lait et boissons à base de lait et de yaourt, fromages à base de lactosérum et fromages à tartiner auxquels sont ajoutés des pâtes à tartiner à base de fruits frais et séchés. Les pâtes à tartiner préparées sont ajoutées pendant le processus de fabrication de chaque produit laitier et donnent des produits finaux riches en polyphénols, qui ne comprennent aucun additif tel que sucre, édulcorants, pectine, parfums, colorants, stabilisants et amidon.
PCT/GR2018/000048 2017-09-29 2018-09-26 Procédé de préparation de produits laitiers par l'ajout de pâtes à tartiner à base de fruits frais et séchés WO2019064033A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GR20170100435A GR1009489B (el) 2017-09-29 2017-09-29 Μεθοδος παρασκευης γαλακτοκομικων προϊοντων με την προσθηκη φρεσκων και αποξηραμενων αλειμματων φρουτων
GR20170100435 2017-09-29

Publications (2)

Publication Number Publication Date
WO2019064033A2 true WO2019064033A2 (fr) 2019-04-04
WO2019064033A3 WO2019064033A3 (fr) 2019-05-09

Family

ID=64901006

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GR2018/000048 WO2019064033A2 (fr) 2017-09-29 2018-09-26 Procédé de préparation de produits laitiers par l'ajout de pâtes à tartiner à base de fruits frais et séchés

Country Status (2)

Country Link
GR (1) GR1009489B (fr)
WO (1) WO2019064033A2 (fr)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5260083A (en) * 1992-03-25 1993-11-09 The J. M. Smucker Company Fruit spread and method of preparing same
WO1994008469A1 (fr) * 1992-10-21 1994-04-28 Unilever N.V. Pate a tartiner sucree et aux fruits
IT1263848B (it) * 1993-03-30 1996-09-04 Sitia Yomo Spa Specialita' alimentare fresca,cremosa,spalmabile,alla frutta, contenente fermenti lattici vivi e procedimento per la sua preparazione
US6599555B2 (en) * 2001-03-08 2003-07-29 Bocabear Foods, Inc. Process for making a reduced-calorie fruit and/or vegetable spread
PT103558B (pt) * 2006-08-30 2007-07-23 Queijo Saloio Ind De Lacticini Processo para o fabrico de requeijão para barrar e requeijão cremoso
WO2010002467A1 (fr) * 2008-07-01 2010-01-07 Frederick Clifton Ross Procédé de fabrication d’un produit à tartiner aux fruits et composition de produit à tartiner aux fruits
DE102013111272A1 (de) * 2013-10-11 2015-04-16 Susanne Krämer Verfahren zur Herstellung einer Fruchtzubereitung aus Früchten von Schisandra chinensis, in dem Verfahren hergestellte Fruchtzubereitung und deren Verwendung
CN107205413A (zh) * 2015-01-13 2017-09-26 艾维贝合作公司 来自凝乳的可铺展干酪
GR1008880B (el) * 2015-07-07 2016-10-19 Θεοδωρος Χρηστου Κουρελλας Μεθοδος παρασκευης γαλακτοκομικων προϊοντων με την προσθηκη εκχυλισματων φρουτων, φυτων και λαχανικων

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None

Also Published As

Publication number Publication date
GR1009489B (el) 2019-03-21
WO2019064033A3 (fr) 2019-05-09

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