The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.
A23C 9/127 - Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
2.
USE OF STARCH FOR IMPROVING THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product containing starch, (b) fermenting the dairy product after adding lactic acid bacteria to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product The present invention relates also to the use of starch for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23C 9/127 - Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
4.
USE OF STARCH FOR IMPROVING THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product containing starch, (b) fermenting the dairy product after adding lactic acid bacteria to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product The present invention relates also to the use of starch for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.
A topper for a container having an upper surface is presented. The topper includes: a body adapted to engage an upper surface of the container, and a movable perforation platform having at least one protruding perforating element. The perforation platform is pushable with respect to the body from a resting position to a working position wherein the perforating element perforates the upper surface of the container. The perforation platform presents in resting position a first orientation and presents in working position a second orientation, the first and the second orientation differing by an angle of less than 30° . Also, an assembly and a method of using the assembly are presented.
B65D 51/22 - Caps, lids, or covers co-operating with an inner closure arranged to be opened by piercing, cutting, or tearing having means for piercing, cutting, or tearing the inner closure
B65D 47/32 - Closures with discharging devices other than pumps with means for venting
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
B65D 85/80 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for milk
6.
METHOD FOR PACKAGING A HIGH TEXTURED DAIRY PRODUCT
The present invention relates to a method for filling a container with a dairy product having a viscosity comprised between 1400 and 3800 mPa.s comprising the steps of: (a) filling the container with the dairy product by means of a dispenser equipped with a nozzle comprising at least one opening, at a flow rate by surface of the nozzle opening(s) between 0.5 and 1.2 kg/(h x mm2) and at a temperature comprised between 4 and 30° C, and (b) if the temperature of the dairy product in step (a) is above 10° C, cooling the dairy product in the container to a temperature comprised between 2 and 10° C.
B65B 39/12 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers movable towards, or away from, container or wrapper during filling or depositing
B65B 43/52 - Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up state; Feeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging position; Locating containers or receptacles at the filling position; Supporting containers or receptacles during the filling operation using roller-ways or endless conveyors
B65B 3/04 - Methods of, or means for, filling the material into the containers or receptacles
B65B 39/00 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers
Streptococcus. These peptides, extracts containing them and food products containing them are useful for the treatment and/or prevention of obesity and oxidative stress.
C07K 14/47 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from humans from vertebrates from mammals
The present invention proposes a topper (2) for a container (1) having an upper surface (10), the topper (2) including: a body adapted to engage an upper surface (10) of the container (1), and a movable perforation platform (3) having at least one protruding perforating element (4a, 4b), the perforation platform (3) being pushable with respect to the body from a resting position to a working position wherein the perforating element (4a, 4b) perforates the upper surface (10) of the container (1), wherein the perforation platform (3) presents in resting position a first orientation and presents in working position a second orientation, the first and the second orientation differing by an angle of less than 30°. The present invention also proposes an assembly, and a method of using the assembly.
B65D 47/32 - Closures with discharging devices other than pumps with means for venting
B65D 51/22 - Caps, lids, or covers co-operating with an inner closure arranged to be opened by piercing, cutting, or tearing having means for piercing, cutting, or tearing the inner closure
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
B65D 85/80 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for milk
The present invention proposes a topper (2) for a container (1) having an upper surface (10), the topper (2) including: a body adapted to engage an upper surface (10) of the container (1), and a movable perforation platform (3) having at least one protruding perforating element (4a, 4b), the perforation platform (3) being movable with respect to the body between: a resting position,and a working position where in the perforating element (4a, 4b) perforates the upper surface (10) of the container (1), where in the perforation platform (3) is held in the resting position by at least one breakable portion (6) connecting the perforation platform (3) to the body. The present invention also proposes an assembly, and a method of using the assembly.
B65D 47/32 - Closures with discharging devices other than pumps with means for venting
B65D 51/22 - Caps, lids, or covers co-operating with an inner closure arranged to be opened by piercing, cutting, or tearing having means for piercing, cutting, or tearing the inner closure
The present invention proposes a topper (2) for a container (1) having an upper surface (10), the topper (2) including: a body adapted to engage an upper surface (10) of the container (1), and a movable perforation platform (3) having at least one protruding perforating element (4a, 4b), the perforation platform (3) being pushable with respect to the body from a resting position to a working position wherein the perforating element (4a, 4b) perforates the upper surface (10) of the container (1), wherein the perforation platform (3) presents in resting position a first orientation and presents in working position a second orientation, the first and the second orientation differing by an angle of less than 30°. The present invention also proposes an assembly, and a method of using the assembly.
B65D 47/32 - Closures with discharging devices other than pumps with means for venting
B65D 51/22 - Caps, lids, or covers co-operating with an inner closure arranged to be opened by piercing, cutting, or tearing having means for piercing, cutting, or tearing the inner closure
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
B65D 85/80 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for milk
The present invention proposes a topper (2) for a container (1) having an upper surface (10), the topper (2) including: a body adapted to engage an upper surface (10) of the container (1), and a movable perforation platform (3) having at least one protruding perforating element (4a, 4b), the perforation platform (3) being movable with respect to the body between: a resting position, and a working position wherein the perforating element (4a, 4b) perforates the upper surface (10) of the container (1), wherein the perforation platform (3) is held in the resting position by at least one breakable portion (6) connecting the perforation platform (3) to the body. The present invention also proposes an assembly, and a method of using the assembly.
B65D 47/32 - Closures with discharging devices other than pumps with means for venting
B65D 51/22 - Caps, lids, or covers co-operating with an inner closure arranged to be opened by piercing, cutting, or tearing having means for piercing, cutting, or tearing the inner closure
B65D 85/80 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for milk
The invention relates to a perforating and pouring accessory (10) for a container (60), comprising: an application portion (20) including a through-hole (22); a gripping portion (30, 32) including a gripping projection (30) extending from the application portion (20) and turned back towards said portion (20); and an extraction perforation portion (40, 42) including an extraction perforation projection (40) extending from the application portion (20) along the edge of the through-hole (22) without closing same (22). When in use, the application portion (20) is applied to a portion of the container (60), the gripping portion (30, 32) tightly grips an edge (62) of the container (60) and the extraction perforation portion (40, 42) penetrates a portion of the container (60).
B67B 7/48 - Cutting devices, i.e. devices including at least one cutting element having one or more cutting edges for piercing through the wall of a closed container, e.g. can openers punch type, i.e. the cutting element including at least one sharp cutting edge adapted to pierce through the container wall in, ordinarily, a single operating stroke
B65D 17/42 - Rigid or semi-rigid containers specially constructed to be opened by cutting or piercing, or by tearing of frangible members or portions with cutting, punching, or cutter accommodating means
The present invention concerns certain peptides obtainable by hydrolysis from soy glycinin by the action of supernatant cultures of strains belonging to the genera Lactobacillus or Streptococcus. These peptides, extracts containing them and food products containing them are useful for the treatment and/or prevention of obesity and oxidative stress.
C07K 14/47 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from humans from vertebrates from mammals
14.
PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT
The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.
The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.
A food product and process of making the food product, the food product including a thermoplastic container and a set fermented dairy composition. The body of the container, which defines an interior volume, includes a bottom and a side wall extending along a longitudinal axis from the bottom as far as a top. The side wall has an annular and preferably circular cross-section. The dairy composition is in contact with an interior surface of the bottom and with a projection element that protrudes inside the container. The projection element prevents rotation of the dairy composition. The projection element is arranged to define an irregular annular area between the projection and the side wall.
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
B65D 1/26 - Thin-walled containers, e.g. formed by deep-drawing operations
B65D 25/10 - Devices to locate articles in containers
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
17.
NEW FERMENTED DAIRY PRODUCT COMPRISING MICROCAPSULES AND PROCESS FOR PREPARING THE SAME
The invention concerns freezable dairy compositions comprising milk, processes for making such compositions and for freezing them, and their uses. The composition has an overrun of from 50 % to 150 %.
A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23G 3/52 - Aerated, foamed, cellular or porous products
The invention concerns freezable dairy compositions comprising milk, processes for making such compositions and for freezing them, and their uses. The composition has an overrun of from 25% to 150%.
A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23G 3/52 - Aerated, foamed, cellular or porous products
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A23G 9/52 - Liquid products; Solid products in the form of powders, flakes or granules for making liquid products
The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.
The food product is provided with a thermoplastic container (2) and contains a set fermented dairy composition. The body (5) of the container, which defines an interior volume, is provided with a bottom (6) and a side wall (5a) extending along a longitudinal axis (X) from said bottom as far as a top (7). The side wall (5a) has an annular and preferably circular cross-section. The dairy composition is in contact with an interior surface of the bottom (6) and with a projection element that protrudes inside the container. The projection element (22) prevents rotation of the dairy composition. The projection element is arranged to define an irregular annular area between the projection and the side wall (5a). A process of making the food product is also provided.
The food product is provided with a thermoplastic container (2) and contains a set fermented dairy composition. The body (5) of the container, which defines an interior volume, is provided with a bottom (6) and a side wall (5a) extending along a longitudinal axis (X) from said bottom as far as a top (7). The side wall (5a) has an annular and preferably circular cross-section. The dairy composition is in contact with an interior surface of the bottom (6) and with a projection element that protrudes inside the container. The projection element (22) prevents rotation of the dairy composition. The projection element is arranged to define an irregular annular area between the projection and the side wall (5a). A process of making the food product is also provided.
The present invention relates to a pasteurised and fermented dairy product characterised in that it includes the following amounts of calcium and vitamin D, for each 100 g of the product, - at least 320 mg of calcium and at least 4 μg of vitamin D, or - 150 mg < calcium < 400 mg and 4 μg < vitamin D, or - 275 mg ≤ calcium and 1.6 μg ≤ vitamin D < 4 μg, or - 150 mg < calcium < 275 mg and 3.05 μg ≤ vitamin D < 4 μg.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Lactic leavens for pharmaceutical use and lactose; preparations of vitamins; nutritional additives for medical purposes; food for babies namely; lacteal flour, milks, powder milks, soups, cornflour gruels, stewed fruits, vegetables purée, fruit juice and vegetables juice. Milk, milk powder, gelled, flavoured and whipped milk; milk products, namely; milky desserts, yoghurts, yoghurt drinks, cottage cheese, plain or flavoured beverages composed mainly of milk or milk products, milky beverages mainly made of milk, milky beverages comprising fruit; fermented plain or flavoured milky products. Cocoa, chocolate, cocoa-based beverages, chocolate-based beverages, sugar, puffed rice, preparations made of cereals, breakfast cereals, biscuits (sweet or savoury), wafers, waffles, cakes, pastries, all these products being plain and/or coated and/or filled and/or flavoured; confectionery products; edible ices, edible ices essentially made of yoghurt, ice creams, water ices (edible ices), frozen yoghurts (edible ices), flavoured ice. Still or sparkling water (mineral or non mineral); fruit or vegetable juices, fruit or vegetable drinks, lemonades, sodas, sorbet drinks, drink preparations, syrups for drinks, alcohol-free fruit or vegetable extracts, alcohol-free drinks.
26.
NON-DAIRY AQUEOUS BASE, FERMENTED AQUEOUS BASE OBTAINED THEREFROM, SOFT DRINK CONTAINING ONE OF SAID BASES AND METHOD OF PRODUCING SAME
The invention relates to a non-dairy aqueous base, a fermented aqueous base obtained therefrom, a soft drink containing one of said bases and a method of producing same. The non-dairy aqueous base is characterised in that it comprises peptides, carbohydrates and a species of ferment in the living or latent state, said base being essentially free of products that inhibit the fermentation of the species of ferment. The invention also relates to the fermented aqueous base obtained from the fermentation of same and soft drinks containing the aqueous base or the fermented aqueous base. The invention further relates to a method of obtaining food products from said aqueous base.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; gelatines, jams, fruit sauces; eggs, milk, yoghurt and other dairy products and milk products; edible oils and fats. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, cakes, pies, confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; pepper, vinegar, sauces (condiments), spices, ice. Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Viande, poisson, volaille et gibier; extraits de viande;
fruits et légumes conservés, séchés et cuits; confitures;
oeufs, lait et produits laitiers; huiles et graisses
comestibles; conserves de viande, poisson, volaille et de
gibier. Café, thé, cacao, sucre, riz, tapioca, sagou, succédanés du
café; farines et préparations faites de céréales; pain,
biscuits, galettes, pâtisserie et confiserie; glaces
comestibles, miel, sirop de mélasse; levure, poudre pour
faire lever; sel, moutarde; poivre, vinaigre, sauces; épices
et glace.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Viande, poisson, volaille et gibier; extraits de
viande; fruits et légumes conservés, séchés et cuits;
gelées, confitures, compotes; oeufs, lait et produits
laitiers; huiles et graisses comestibles; conserves de
viande, poisson, volaille et de gibier. Café, thé, cacao, sucre, riz, tapioca, sagou,
succédanés du café; farines et préparations faites de
céréales, pain, pâtisserie et confiserie, glaces
comestibles; miel, sirop de mélasse; levure, poudre
pour faire lever; sel, moutarde; vinaigre, sauces,
sauces à salade; épices et glace.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Réglisse et extraits de réglisse. Confitures. Sucres, cacao, cafés et leurs succédanés, préparations
alimentaires à base de cacao et sucre; chocolats, bonbons,
caramels, confiserie, pâtisserie, sucreries, préparations
pour faire des flans, biscuits, sirops, glaces comestibles
et sorbets, gomme à mâcher, réglisse et extraits de
réglisse. Sirops, orgeats et sorbets.
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Glace. Boissons carboniques non alcooliques ni thérapeutiques,
boissons gazeuses, granulés effervescents non
thérapeutiques, sucs et jus de fruits non fermentés (à
l'exception des moûts), limonades, orangeades,
rafraîchissants (à l'exception des orgeats), seltz et sodas.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
33 - Alcoholic beverages other than beer
Goods & Services
Ferments lactiques. Produits alimentaires de toute natures, ferments lactiques,
produits lactés ou dérivés du lait. Produits alimentaires de toutes natures, produits lactés ou
dérivés du lait, en particulier des yogourts. Produits alimentaires de toutes natures. Produits alimentaires de toutes natures. Produits lactés ou dérivés du lait. Produits lactés ou dérivés du lait.
