Pasteurised and fermented dairy product supplemented with calcium and vitamin d and procedure for preparing such product
AssigneeDanone S.A.
InventorsPhilippe Tricoire, Cristina Alvarez Fernandez, Agustin Montserrat Carreras, Jordi Sancho Domenc
Life of this patent
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Abstract
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.
Claims22
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.
A product according to any of the preceding claims, wherein calcium is introduced in the form of tricalcium citrate.
A product according to any to the preceding claims, further comprising a gum.
A product according to any of the preceding claims, being a yogurt or a fermented milk product.
A product according to any of the preceding claims, wherein the amounts are as follows:
- calcium=320 mg and vitamin D=4 μg, or
- 320 mg<calcium and 4 ug<vitamin D.
A product according to any of the preceding claims, wherein the amounts are as follows:
- calcium ≦1200 mg, and
- vitamin D≦10 μg.
A product according to any of the preceding claims, contained in a container, in a serving amount of from higher than 30 g to 60 g, or from higher than 60 g to 90 g, or from higher than 90 g to 110 g, or from higher than 110 g to 130 g, or from higher than 130 g to 150 g, or from higher than 150 g to 200 g, of from higher than 200 g to 300 g, or from higher than 300 g to 700 g, or from higher than 700 g to 1000 g.
Pasteurised and fermented dairy product according to any of the preceding claims, characterised in that the freshly made pasteurised and fermented dairy product includes a calcium content of approximately 3.21% and a vitamin D content of approximately 1×10−5%.
Pasteurised and fermented dairy product according to any of the preceding claims, characterised in that it includes an amount of calcium of about 450 mg at calcium expiry and an amount of vitamin D of about 4.5 μg at the expiry date of the product for each 100 g of the product.
A product according to any of the preceding claims, wherein the product is different from products having the following nutritional profiles, per 100 g of product:
- Energy
- 58 kcal
- 70 kcal
- 74 kcal
- 74 kcal
- 89 kcal
- 87.2 kcal
- 89 kcal
- 75 kcal
- Protein
- 4.2
- g
- 4.2
- g
- 4.2
- g
- 4.7
- g
- 4.8
- g
- 3.04
- g
- 3.1
- g
- 4.5
- g
- Carbohydrate
- 7
- g
- 9.8
- g
- 11
- g
- 10.4
- g
- 14.1
- g
- 13.04
- g
- 13.6
- g
- 9.9
- g
- Of which sugars
- 6.2
- g
- 9.2
- g
- 10
- g
- 9.9
- g
- 13.7
- g
- 12.72
- g
- 13.2
- g
- 9.1
- g
- (added sugar)
- Fat
- 1.5
- g
- 1.5
- g
- 1.6
- g
- 1.5
- g
- 1.5
- g
- 2.56
- g
- 2.6
- g
- 1.5
- g
- Of which
- 0.95
- g
- 0.95
- g
- 0.95
- g
- 1.0
- g
- 1.0
- g
- 1.68
- g
- 1.7
- g
- 1
- g
- saturates
- Fibres
- Trace or 0 g
- Trace or 0 g
- Trace or 0 g
- <0.1
- g
- <0.1
- g
- 2.24
- g
- 0.1
- g
- 0.7
- g
- Sodium
- 0.07
- g
- 0.07
- g
- 0.07
- g
- 0.048
- g
- 0.05
- g
- 0.07
- g
- Calcium
- 320
- mg
- 320
- mg
- 320
- mg
- 320
- mg
- 320
- mg
- 320
- mg
- 320
- mg
- Vitamin D
- 4
- μg
- 4
- μg
- 4
- μg
- 4
- μg
- 4
- μg
- 4
- μg
- 4
- μg
A product according to any of the preceding claims, wherein the product has less than 2 g fat per 100 g of the product.
Procedure for the preparation of a pasteurised and fermented dairy product according to any of the previous claims, characterised in that:
- a fresh milk is normalized by means of mixing powdered milk with skimmed milk until obtaining a starting milk that is normalised to 1.85% of fat and 5.1% of milk proteins;
- the starting milk is pasteurised at 92° C. with a holding time of 8 minutes;
- the pasteurised milk is then subjected to fermenting at a temperature of about 40° C. for more than 5 hours, until achieving a pH<4.6;
- the fermented pasteurised milk is subjected to a cooling process in a plate heat exchanger with water at a temperature close to 0° C. as a refrigerant liquid, until the pasteurised fermented milk reaches a temperature of about 20° C., thus obtaining a cool pasteurised fermented milk;
- the cool fermented pasteurised milk is added an enrichment preparation comprising tricalcium citrate, vitamin D, modified starch and water;
- optionally, artificial sweeteners and/or sugar and/or fruit and/or aromas are added to the cool enriched fermented pasteurised milk, thus obtaining the end product;
- the end product is packaged and, once in the package, it is subjected to a second cooling process until the end product reaches a temperature of about 8° C., thus producing the final product.
Dependencies are inferred from the claim text.