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Product which is fermented without lactose from a shake comprising non-vegetable dried fruits and/or orgeat

A technology for fermented products and lactose, which is used in milk replacers, dairy products, food preparation and other directions, and can solve problems such as allergies and intolerance of milk components

Inactive Publication Date: 2007-08-08
CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS (CSIC)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it contains milk, which should be avoided in a vegetarian diet, or someone may have an allergy or intolerance to the components of milk

Method used

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  • Product which is fermented without lactose from a shake comprising non-vegetable dried fruits and/or orgeat
  • Product which is fermented without lactose from a shake comprising non-vegetable dried fruits and/or orgeat
  • Product which is fermented without lactose from a shake comprising non-vegetable dried fruits and/or orgeat

Examples

Experimental program
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Embodiment Construction

[0030] The present invention includes a range of products obtained by lactic acid fermentation of traditional beverages of vegetable origin from the European Mediterranean and North African regions, which may be almond milk ( or almond smoothie) and almond syrup. Although they have different compositions, both almond milk and almond syrup are very nutrient-dense products. The deliberate absence of milk, soy and derivatives of both in these new products will avoid problems of intolerance and sensitivity to them. Furthermore, these new products offer a different base taste which excludes the dairy taste and the distinct beany taste of soybean and its derivatives. In the resulting product species, the E. coli count was zero and it had a low post-acidification, in other words a pH drop below 0.1-0.2 pH units after 28 days. Substances and additives can be added to these products in order to obtain products with various physico-chemical, nutritional and sensory properties. Theref...

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PUM

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Abstract

The invention relates to products which are fermented with probiotic lactic bacteria from milk or a shake comprising almonds (Prunus Amygdalus, var. dulcis), other non-vegetable dried fruits or orgeat obtained from chufa tubers (Cyperus esculentus). The inventive products deliver the nutritional benefits of the dried fruits, the orgeat and the added probiotic bacteria, with a unique flavour and a consistency, acidity and aroma similar to yoghurt. Optionally, if the sugar content is kept low, the products have astringent and intestinal flora re-establishment properties. In addition, the products can be combined with additives and flavours and enriched with minerals, vitamins, fibre or oligosaccharides having a bifidogenic effect, etc. or pasteurised following fermentation. In almost all cases, the products form an excellent nutritional supplement for adolescents, athletes or elderly persons.

Description

technical field [0001] Dairy industry, dried fruits processing, almond syrup (orgeat) manufacturing, almond milk (almond milk) manufacturing, milk desserts (milk desserts). Background technique [0002] In areas with dry temperate climates, dairy farms are almost non-existent, and it is clear that fresh drinking milk does not form part of their cultural heritage as a result. Nevertheless, a large number of beverages have traditionally been manufactured on the basis of plant products of great nutritional value and notable organoleptic qualities, prominent among which are almond milk and almond syrup. [0003] Since pre-Roman times, the consumption of almonds and derived products has been associated with cultures in regions of the Mediterranean climate, constituting foods of high nutritional and energy value and of low allergenicity. Its biochemical composition varies little among the known varieties: the lipid fraction is rich in polyunsaturated fatty acids, so it has antich...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L1/212A23L1/30A23L1/304A23L1/308A23L19/00A23L33/00A23L33/15
CPCA23L1/3014A23L1/302A23L1/308A23L1/296A23L1/304A23L1/3002A23C11/106A23L33/40A23L33/105A23L33/135A23L33/15A23L33/16A23L33/21
Inventor G·佩雷斯马丁内斯M·C·米拉勒斯阿拉茨尔A·马蒂维达加尼I·马丁内斯奥尔蒂斯
Owner CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS (CSIC)
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