WO2021260403A1 - Procédé de fabrication d'un produit alimentaire de yaourt avec couche de confiserie - Google Patents

Procédé de fabrication d'un produit alimentaire de yaourt avec couche de confiserie Download PDF

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Publication number
WO2021260403A1
WO2021260403A1 PCT/IB2020/000579 IB2020000579W WO2021260403A1 WO 2021260403 A1 WO2021260403 A1 WO 2021260403A1 IB 2020000579 W IB2020000579 W IB 2020000579W WO 2021260403 A1 WO2021260403 A1 WO 2021260403A1
Authority
WO
WIPO (PCT)
Prior art keywords
yogurt
confection
container
layer
product
Prior art date
Application number
PCT/IB2020/000579
Other languages
English (en)
Inventor
Julien ARSALE
Cyril CHAUDEMANCHE
Eric Vieira DA SILVA
Bouchaib MARFOUK
Violaine PISTRE
Original Assignee
Sodima
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 Sodima filed Critical Sodima
Priority to PCT/IB2020/000579 priority Critical patent/WO2021260403A1/fr
Publication of WO2021260403A1 publication Critical patent/WO2021260403A1/fr

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
    • 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
    • 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
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23C2210/00—Physical treatment of dairy 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
    • A23C2270/00—Aspects relating to packaging
    • A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product

Definitions

  • the present invention pertains to yogurt products and, more particularly, to the making of a yogurt food product with one or more confection layers, such as one or more solid chocolate layers.
  • Yogurt is a refrigerated, cultured dairy product having a soft, creamy texture and commonly eaten with a spoon. Yogurt is sometimes sold packaged with one or more additional ingredients, such as fruit and granola, for example.
  • the ingredients can be pre-mixed with the yogurt, or the ingredients can be packaged with the expectation that the consumer will mix them with the yogurt prior to or during consumption, as with fruit-on-the-bottom yogurt, for example.
  • It is also known to include one or more confection pieces, such as chocolate, in a yogurt product. More specifically, it is known in the art to completely encapsulate a yogurt body with chocolate to establish bite-sized yogurt snack pieces. It is also known to apply a viscous chocolate topping upon yogurt within a container.
  • the present invention provides a method of making a yogurt food product including at least one thin confection layer upon a yogurt body in a container. More specifically, the invention involves at least partially filling the container with yogurt and then performing a crusting step in which a low temperature gaseous coolant, e.g., liquid nitrogen, is applied to the top or uppermost exposed layer of the yogurt in the container in order to harden, i.e., quickly cool and solidify, the uppermost layer into a thin crust yogurt layer. Thereafter, the confection, such as chocolate, is introduced, such as through a spraying operation, in a liquid or flowable state, onto the thin crust yogurt layer to form an intermediate yogurt product.
  • a low temperature gaseous coolant e.g., liquid nitrogen
  • the confection quickly cools down and solidifies before the yogurt crust layer softens, thereby avoiding penetration of the confection into the yogurt itself and forming a multi-layer yogurt product.
  • the confection layer is quite thin and can be easily cracked apart with a spoon used to consume the yogurt.
  • the confection layer can be the upmost layer in the container, an intermediate layer in the overall yogurt body, or multiple spaced layers could be formed.
  • one or more interior surfaces of the container can also be coated with the confection.
  • Figure 1 is a perspective view of a yogurt container with fruit on the bottom and a thin layer of chocolate on top produced in accordance with the invention;
  • Figure 2A illustrates a first stage of a production process associated with the yogurt product of Figure 1;
  • Figure 2B illustrates a second stage of the production process associated with the invention;
  • Figure 2C illustrates a third stage of a production process associated with the invention;
  • Figure 2D illustrates a fourth stage of a production process associated with the invention;
  • Figure 2E illustrates a fifth stage of a production process associated with the invention;
  • Figure 2F illustrates a sixth stage of a production process associated with the invention;
  • Figure 3 A schematically illustrates one yogurt product which can be produced in accordance with the invention;
  • FIG. 3B schematically illustrates another yogurt product which can be produced in accordance with the invention.
  • FIG. 3C schematically illustrates a further yogurt product which can be produced in accordance with the invention.
  • Figure 4 is a flow chart for the process of the invention
  • Yogurt product 5 includes a container 10 which is shown as transparent so that the contents of container 10 are at least partially visible.
  • container 10 can take various other forms, such as widely known in the art for yogurt containers, including translucent, partially transparent, partially translucent or even opaque containers.
  • translucent covers the range between transparent and opaque.
  • container 10 is made from glass, or a plastic such as polypropylene.
  • container 10 includes a bottom wall or base 12, an annular sidewall 14 and an upper rim portion 16. Rim portion 16 defines an opening 18 for introducing and accessing the contents of container 10 as detailed below.
  • the contents of container 10 include a lower mix-in 20, an intermediate yogurt body 25 and an upper confection layer 30.
  • mix-in 20 is a viscous liquid.
  • mix-in 20 comprises fruit, such as strawberries, blueberries, cherries, lemons or peaches, to establish a fruit-on-the-bottom type yogurt product.
  • other mix-ins could also be employed, such as coconut.
  • mix-in 20 is not required in accordance with the invention.
  • Yogurt body 25 can also take various forms in accordance with the invention.
  • yogurt body 25 may still need fermenting in container 10 to form the final yogurt in a pot-set method.
  • a yogurt culture would be included.
  • yogurt body 25 can comprise already fermented yogurt.
  • flavors and types of yogurts are known in the art and could be employed in connection with the invention. While the remaining discussion will focus on a dairy-based yogurt product, the present invention is not limited to such products.
  • yogurt includes both cultured dairy-based and cultured plant-based dairy like products to be kept at chilled temperatures, including fermented milks, fresh cheese, cream cheese, mousses, jellified milk desserts, flavored custards, and the like.
  • Cultured plant-based yogurt-type products can be made from almonds, cashews, coconuts or soy, for example. In such cases, a liquid plant-based product is used in place of a dairy product.
  • a wide range of known confections could be used for confection layer 30.
  • chocolate is a preferred confection.
  • other confections, such as caramel could be employed.
  • the confection must be able to be rapidly converted from a liquid, or at least viscous state, to a solid state, or at least a semi-solid state, when cooled, while remaining in the solid or semi-solid state at temperatures from room temperature and below, so as to not penetrate the yogurt body 25.
  • confection layer 30 can be broken, as shown in Figure 1, into various pieces 31-33, such as by a consumer seeking to consume the contents of container 10 through the use of a spoon 37 after removing a sealing lid 42.
  • FIG. 2A-2F will now be referenced in describing a process for producing intermediate and final yogurt products in accordance with the present invention.
  • the making of yogurt products in accordance this illustrated embodiment of the invention involves:
  • FIGs 2A-F container 10 is shown being transported by a conveyor system, specifically, a conveyor belt 60.
  • Figure 2B shows container 10 under a first depositor 65, such as an injection nozzle, which has introduced mix-in 20 to container 10.
  • a first depositor 65 such as an injection nozzle
  • container 10 proceeds beneath a second depositor 70, as shown in Figure 2C, wherein yogurt body 25 is introduced into container 10, with yogurt body 25 having an uppermost exposed surface or layer 72.
  • the process proceeds to Figure 2D illustrating a crusting step wherein a third depositor 75 injects a low temperature gaseous coolant into container 10, cooling and solidifying the uppermost exposed layer 72 of yogurt body 25 into a yogurt crust layer 78.
  • a third depositor 75 injects a low temperature gaseous coolant into container 10, cooling and solidifying the uppermost exposed layer 72 of yogurt body 25 into a yogurt crust layer 78.
  • liquid nitrogen is employed as the low temperature gaseous coolant.
  • a fourth depositor 80 is used to introduce a confection material 84 onto crust layer 78.
  • confection material 84 is sprayed onto crust layer 78.
  • the spraying of confection material 84 does not penetrate or otherwise enter yogurt body 25.
  • the exact thickness of confection layer 30 can vary, the thickness is generally between 0.5-3 mm, preferably 1 mm or less.
  • the confection material 84 is preferably in a liquid state. As crust layer 78 is extremely cold due to the application of the low temperature gaseous coolant, confection material 84 solidifies into confection layer 30 prior to the thawing of crust layer 78 (see Figure 2F).
  • the chocolate has been pre- heated to approximately 45 °C so as to be in a liquid state when sprayed.
  • the chocolate Upon engaging crust layer 78, the chocolate rapidly solidifies to establish a thin layer of chocolate atop yogurt body 25, with the thin layer remaining after crust layer 78 disappears and being able to be easily cracked with spoon 37 during consumption of yogurt product 5.
  • FIG. 3 A shows another potential variation wherein container 10 is filled with a series of yogurt layers 104-109 successively covered by respective confection layers 113-117.
  • FIG. 3C A still further variation is represented in Figure 3C wherein the interior of container 10 is initially provided with a confection coating layer or shell 123, specifically a lower confection coating layer 126 upon base 12 and an upstanding coating layer 127 along sidewall 14, such as by pre-cooling container 10 and spraying chocolate therein, then yogurt body 25 is introduced, and finally an upper confection layer 131 is established in the manner detailed above.
  • a confection coating layer or shell 123 specifically a lower confection coating layer 126 upon base 12 and an upstanding coating layer 127 along sidewall 14, such as by pre-cooling container 10 and spraying chocolate therein
  • yogurt body 25 is introduced
  • an upper confection layer 131 is established in the manner detailed above.
  • other configurations could also be established, including combinations of these variations, angled confection layers created with the tilting of the container, shaped confection layers based on the configuration of the yogurt body, and the like. Regardless of the number, location or shape of the confection layer(s), it is should be noted that each confection layer 30, 97, 113-117 and 131
  • Step 140 refers to the optional stage of coating the bottom and/or side(s) of the container with a confection material as particularly discussed above with reference to Figure 3C.
  • Adding a mix-in like fruit, as represented by Step 142 is also optional, such as when making a fruit-on-the-bottom style yogurt product.
  • Steps 144, 146, 148 and 150 are performed.
  • Step 144 the yogurt body is introduced into the container; in Step 146 the coolant is applied to the uppermost layer of the yogurt body to form a crust layer; in Step 148, the confectionary material is introduced; and, in Step 150, the confectionary material solidifies, followed by the crust layer completely thawing. If multiple layers are to be formed, such as shown in Figure 3B, steps 144-150 can be repeated a specified number of times.
  • steps 144-150 can be repeated a specified number of times.
  • additives can be provided atop the solidified confection layer. For example, nuts, granola, or the like could be added, with the confection layer advantageously functioning as a moisture barrier between the additives and the yogurt body.
  • Step 154 is shown wherein the final packaging is completed, including sealing the container, additional packaging of multiple containers and the like.
  • the present invention provides a way to efficiently incorporate one or more confection layers as part of a yogurt-based food product, particularly in connection with the mass production of yogurt products. While certain preferred embodiments of the present invention have been set forth, it should be understood that various changes or modifications could be made without departing from the spirit of the present invention. In general, the invention is only intended to be limited by the scope of the following claims.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

Un procédé de fabrication d'un produit alimentaire à base de yaourt (5) dans un contenant (10) comprend : le dépôt d'un corps de yaourt (25) pour remplir partiellement le contenant (10) ; la réalisation d'une étape de formation de croûte dans laquelle un liquide de refroidissement gazeux à basse température est introduit dans le contenant (10) pour solidifier une couche exposée la plus haute (72) du corps de yaourt (25) en une couche de croûte de yaourt (78) ; et l'introduction d'une matière de confiserie (84) dans un état liquide sur la couche de croûte de yaourt (78) pour former un produit de yaourt intermédiaire. Lors du refroidissement, la matière de confiserie (84) se solidifie en une couche de confiserie (30) avant que la couche de croûte de yaourt (78) ne ramollisse à nouveau, ce qui permet d'éviter la pénétration de la confiserie (84) dans le corps de yaourt (25). La couche de confiserie (30) peut être la couche supérieure dans le contenant (10), une couche intermédiaire dans le corps de yaourt entier (25), ou de multiples couches peuvent être formées. De plus, avant le dépôt du corps de yaourt (25) dans le contenant (10), une ou plusieurs surfaces intérieures du contenant (10) peuvent également être revêtues de confiserie (84).
PCT/IB2020/000579 2020-06-23 2020-06-23 Procédé de fabrication d'un produit alimentaire de yaourt avec couche de confiserie WO2021260403A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IB2020/000579 WO2021260403A1 (fr) 2020-06-23 2020-06-23 Procédé de fabrication d'un produit alimentaire de yaourt avec couche de confiserie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2020/000579 WO2021260403A1 (fr) 2020-06-23 2020-06-23 Procédé de fabrication d'un produit alimentaire de yaourt avec couche de confiserie

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0002037A1 (fr) * 1977-11-10 1979-05-30 William Eugene Stussi Méthode de remplissage de récipients avec du yaourt aux fruits
JPS61111660A (ja) * 1984-11-02 1986-05-29 Nakashima Daishiyoudou:Kk 多重層デザ−トの製造方法
US5551207A (en) * 1993-07-12 1996-09-03 Nestec S.A. Apparatus utilizing CO2 snow for preparing layered food products
EP0931460A2 (fr) * 1998-01-21 1999-07-28 Kraft Foods, Inc. Produit à base de yaourt aromatisé et stratifié
EP1040759A2 (fr) * 1999-03-29 2000-10-04 Snow Brand Milk Products, Co., Ltd. Produit de yaourt à deux couches dans un conteneur comprenant une sauce au-dessus du yaourt
EP1728440A1 (fr) * 2005-06-03 2006-12-06 Campina Nederland Holding B.V. Couche barrière pour desserts
WO2015092044A1 (fr) * 2013-12-20 2015-06-25 Compagnie Gervais Danone Procédé pour alléger la texture d'un produit laitier fermenté
CN108323570A (zh) * 2018-02-07 2018-07-27 孙苗 一种脆皮酸奶及其制备方法
WO2019215279A1 (fr) * 2018-05-09 2019-11-14 Societe Des Produits Nestle S.A. Produit alimentaire multicouche

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0002037A1 (fr) * 1977-11-10 1979-05-30 William Eugene Stussi Méthode de remplissage de récipients avec du yaourt aux fruits
JPS61111660A (ja) * 1984-11-02 1986-05-29 Nakashima Daishiyoudou:Kk 多重層デザ−トの製造方法
US5551207A (en) * 1993-07-12 1996-09-03 Nestec S.A. Apparatus utilizing CO2 snow for preparing layered food products
EP0931460A2 (fr) * 1998-01-21 1999-07-28 Kraft Foods, Inc. Produit à base de yaourt aromatisé et stratifié
EP1040759A2 (fr) * 1999-03-29 2000-10-04 Snow Brand Milk Products, Co., Ltd. Produit de yaourt à deux couches dans un conteneur comprenant une sauce au-dessus du yaourt
EP1728440A1 (fr) * 2005-06-03 2006-12-06 Campina Nederland Holding B.V. Couche barrière pour desserts
WO2015092044A1 (fr) * 2013-12-20 2015-06-25 Compagnie Gervais Danone Procédé pour alléger la texture d'un produit laitier fermenté
CN108323570A (zh) * 2018-02-07 2018-07-27 孙苗 一种脆皮酸奶及其制备方法
WO2019215279A1 (fr) * 2018-05-09 2019-11-14 Societe Des Produits Nestle S.A. Produit alimentaire multicouche

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