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Dairy nutrition with cereals

A technology of grains and fermented dairy products, applied in dairy products, milk preparations, applications, etc., can solve problems such as intolerance

Inactive Publication Date: 2013-06-12
DANONE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However some people avoid dairy for health reasons (like allergies or intolerances) or taste

Method used

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  • Dairy nutrition with cereals
  • Dairy nutrition with cereals
  • Dairy nutrition with cereals

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Example 1 : Plain pouring yogurt

[0087] Prepare low-fat pour-over yogurt with the following composition:

[0088] Element

quantity

skim milk

87.5％

skimmed milk concentrate

7.1％

cream

4.0％

water

1.3％

Cultures *

0.1％

[0089] * Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis

[0090] preparation

[0091] Yogurt fermentation follows the conventional yogurt process. After 8 h of fermentation at 37°C, the batch was then cooled to 6°C, harvested and processed with agitation (pumps, pipes, dosing lines...) in order to reach the target viscosity (approximately 500 mPa.s). The day of preparation is called D-day.

[0092] Then place the product in 1L Tetra Pack directly conditioned in a brick-shaped carton.

[0093] test

[0094]Viscosity is measured by applying a regular increase in shear strength using a rheometer with...

Embodiment 2

[0110] Example 2: Vanilla Pour-Over Yogurt

[0111] Vanilla Pour-Over Yogurt consisted of 94% plain Pour-Over Yogurt of Example 1 mixed with 6% vanilla flavored product comprising syrup, thickener and vanilla flavor.

[0112] The viscosity measurement of product is with embodiment 1.

[0113] The viscosity is 500mPa.s at D+14 days.

[0114] The pH ranges from 4.65 (D+0) to 4.4 (D+35).

[0115] The nutritional properties of the composition are as follows:

[0116]

[0117] * % of Guided Daily Value for Adults

[0118] Mix with grains:

[0119] 125g vanilla pour over yoghurt as described above mixed with 30g of the following cereals:

[0120] -Kellogg's Original Corn Flakes

[0121] -Kellogg's Special K

[0122] The cereal is provided from the package into a bowl, then the yoghurt is poured over said cereal and the mixture is stirred with a spoon.

[0123] The nutritional properties of the mixture of cereals and yogurt are as follows (the nutritional properti...

Embodiment 3

[0127] Example 3: Strawberry Pour-Over Yogurt

[0128] Strawberry flavored pour over consisted of 94% plain pour over yogurt of Example 1 mixed with 6% strawberry fruit preparation comprising fruit, syrup, thickener and flavor.

[0129] The viscosity measurement of product is with embodiment 1.

[0130] The viscosity is 500mPa.s at D+14 days.

[0131] The pH ranges from 4.65 (D+0) to 4.4 (D+35).

[0132] The nutritional properties of the composition are as follows:

[0133]

[0134]

[0135] * % of Guided Daily Value for Adults

[0136] Mix with grains:

[0137] 125g of the strawberry flavored pour over yoghurt described above mixed with 30g of the following cereals:

[0138] -Kellogg's Original Corn Flakes

[0139] -Kellogg's Special K

[0140] The cereal is delivered from the package into a bowl, then the yoghurt is poured over said cereal and the mixture is stirred with a spoon.

[0141] The nutritional properties of the mixture of cereals and yogurt ...

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Abstract

The invention concerns dairy nutrition with cereals. It concerns the use of a fermented dairy product for mixing with cereals.

Description

technical field [0001] The present invention relates to dairy nutrition with cereals. It concerns the use of fermented dairy products for mixing with cereals. Background technique [0002] Nutrition is an important factor in providing and maintaining health. Nutrition provides energy and nutrients needed for life. It is recommended to obtain nutrition that is balanced in quantity and variety. [0003] Grains are recognized and useful possible nutrients. Cereals are, for example, a good source of energy because they contain carbohydrates and are a good source of fibre. Milk or milk replacers (such as soy milk, almond milk, rice milk, or rice drinks) are good sources of protein and calcium. The combination of cereals with milk or milk replacer constitutes a good and balanced diet and is therefore a good source of nutrition. Milk and formulas are also good accommodations for cereals, optionally with added sugar or sweeteners. They make certain foods more desirable than e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
CPCA23C9/1315A23C9/1238A23C9/127
Inventor A·弗朗索瓦C·博埃勒C·康帕尔格
Owner DANONE