Method of co-filling a dairy product and co-filled composite dairy product

Abstract

The present invention concerns a method for producing a composite dairy product by co-filling viscous components and obtaining a spiral or spiral-like product aspect. Advantageously, the method does not require rotational movements of filling nozzles for obtaining the product aspect and thus provides a reduction in the overall complexity of the filling equipment. The composite dairy product comprises a container comprising at least one transparent portion, and wherein a viscous component is visible as a substantially discontinuous stretch on said transparent portion of the container.

Description

TECHNICAL FIELD[0001]The present invention relates to a dairy product, to a method of filling a container to obtain a dairy product, to a dairy product obtained by the method and to a filling apparatus.BACKGROUND OF THE INVENTION[0002]In the alimentary industry, and in particular in the field of viscous dairy products including ice-creams, consumers generally appreciate multi-component servings. For example, chilled desserts having two differently flavoured masses, for example a white and a black chocolate mousse, are appreciated. In yoghurts, it has become common to add a dairy component, the natural yoghurt, separately from a non-dairy component providing a specific flavour, for example, a fruit compote or a flavoured sauce, into the same pot. It is then up to the consumer to either completely mix the components with a spoon or to consume the components partly separately.[0003]The production of composite dairy products necessitates specific filling equipment allowing for co-fillin...

AI Technical Summary

Benefits of technology

[0010]It is an objective to provide a process of co-filling avoiding the technical complexity of rotating nozzles or cup-holders.

[0011]It is further an objective of the present invention to provide composite dairy products providing a visible product aspect of different viscous components across a transparent portion of the container. Preferably, a new aspect for a composite dairy product as a whole is obtained.

Problems solved by technology

The rotation of the co-filling nozzle entails a number of technical disadvantages and / or problems.

Complex mechanical assemblies comprising several motors, countershafts, clutches, rotative sealing joints are known, which suffer high abrasion and frequent failure malfunction.

All in all, the use of rotating co-filling nozzles results in low production efficiency in continuous filling processes.

Furthermore, in continuous filling lines, where a production line contains rows of side-by-side arranged containers and rows of side-by-side arranged nozzles corresponding to the number of lines of containers, the equipment necessary for rotating the nozzle needs to be accommodated in relatively little available space.

More particularly, the space of each nozzle is limited by the presence of lateral neighbouring nozzles.

However, the problems above apply to a large extent also this solution.

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