GB1042453A - Improvements in or relating to food products and processes of making same - Google Patents
Improvements in or relating to food products and processes of making sameInfo
- Publication number
- GB1042453A GB1042453A GB11683/63A GB1168363A GB1042453A GB 1042453 A GB1042453 A GB 1042453A GB 11683/63 A GB11683/63 A GB 11683/63A GB 1168363 A GB1168363 A GB 1168363A GB 1042453 A GB1042453 A GB 1042453A
- Authority
- GB
- United Kingdom
- Prior art keywords
- powder
- relating
- processes
- food products
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
Yoghurt powder is prepared by fermenting pasteurised milk seeded with equal quantities of Lactobacillus bulgaricus and Streptococcus Thermophilus, freezing the resultant fermented product e.g. at a temperature of between -20 DEG and -25 DEG C., and then sublimating the frozen product in vacuo at a temperature of between +30 DEG and 35 DEG C. To the yoghurt powder there may be added freeze-dried fruit powders, also a sufficient proportion of an edible alginate to cause the yoghurt powder to gel once it has been mixed with reconstituting liquid. 20 g of powder, stored in a sachet until required for use, may be reconstituted with sufficient drinking water or milk to make up the the volume to 200 cc.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH225363A CH420815A (en) | 1963-02-21 | 1963-02-21 | Process for obtaining new food products |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1042453A true GB1042453A (en) | 1966-09-14 |
Family
ID=4229441
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB11683/63A Expired GB1042453A (en) | 1963-02-21 | 1963-03-25 | Improvements in or relating to food products and processes of making same |
Country Status (5)
Country | Link |
---|---|
BE (1) | BE630502A (en) |
CH (1) | CH420815A (en) |
GB (1) | GB1042453A (en) |
LU (1) | LU43552A1 (en) |
NL (1) | NL292129A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2184334A (en) * | 1985-10-08 | 1987-06-24 | Sennosuke Tokumaru | Lyophilised kefir yoghurt |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2104653A2 (en) * | 1970-05-05 | 1972-04-21 | Sicaly | Powdered lyophilised fermented milk is - dered yoghurt reconstitutable with water |
FR2093908A1 (en) * | 1969-05-13 | 1972-02-04 | Sicaly | Powdered lyophilised fermented milk is - dered yoghurt reconstitutable with water |
FR2984083B1 (en) * | 2011-12-15 | 2014-03-07 | Seb Sa | COMPOSITION FOR PRODUCING YOGURT FROM MILK, IN PARTICULAR YOGURT 0%, AND DOSAGE CONTAINING SUCH A COMPOSITION |
-
1963
- 1963-02-21 CH CH225363A patent/CH420815A/en unknown
- 1963-03-25 GB GB11683/63A patent/GB1042453A/en not_active Expired
- 1963-04-03 BE BE630502A patent/BE630502A/en unknown
- 1963-04-12 LU LU43552D patent/LU43552A1/en unknown
- 1963-04-29 NL NL292129D patent/NL292129A/nl unknown
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2184334A (en) * | 1985-10-08 | 1987-06-24 | Sennosuke Tokumaru | Lyophilised kefir yoghurt |
GB2184334B (en) * | 1985-10-08 | 1990-01-24 | Sennosuke Tokumaru | A process for the production of lyophilized kefir yoghurt,and health food containing the same as main ingredient |
Also Published As
Publication number | Publication date |
---|---|
CH420815A (en) | 1966-09-15 |
LU43552A1 (en) | 1963-06-12 |
BE630502A (en) | 1963-04-30 |
NL292129A (en) | 1963-04-30 |
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