Abstract

The invention concerns fermented dairy products, such as yogurts, suitable for fruit taste enhancement, preferably in fruit containing fermented dairy products. The products comprise specific bacterial strains.

IPC Classes  ?

• A23C 9/133 - Fruit or vegetables
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23L 1/235 - Fruit flavours
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 1/23 - prepared by fermentation
• C12R 1/225 - Lactobacillus
• C12R 1/46 - Streptococcus

Abstract

The invention concerns fermented dairy products, such as yogurts, suitable for fruit taste enhancement, preferably in fruit containing fermented dairy products. The products comprise some specific bacterial strains.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
• A23C 9/133 - Fruit or vegetables

Abstract

The invention concerns a process of making a fermented dairy product. The process can be performed with simple compact equipments settings, with allowing a consistent quality production.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes

Abstract

The invention concerns a process of making a fermented dairy product. The process can be performed with simple compact equipments settings, with allowing a consistent quality production.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes

Abstract

Process for making sweetened fermented dairy products The invention concerns a process for making sweetened fermented products. The process involves adding erythritol in a milk-based composition and then fermenting with lactic acid bacteria.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives

Abstract

Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, comprising a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly comprise wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed in the present invention. The milk based compositions disclosed herein may contain other ingredients.

IPC Classes  ?

• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/137 - Thickening substances
• A23C 9/154 - Milk preparationsMilk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparationsMilk gels

Abstract

The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent.

IPC Classes  ?

• A23L 1/01 - General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);;
• A23L 1/05 - containing gelling or thickening agents (A23L 1/06 takes precedence);;
• A23L 1/10 - containing cereal-derived products
• A23L 1/48 - Food compositions or treatment thereof not covered by the preceding subgroups
• A23L 1/305 - Amino acids, peptides or proteins 

Abstract

The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent.

IPC Classes  ?

• A23L 1/01 - General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);;
• A23L 1/05 - containing gelling or thickening agents (A23L 1/06 takes precedence);;
• A23L 1/10 - containing cereal-derived products
• A23L 1/48 - Food compositions or treatment thereof not covered by the preceding subgroups