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Machine translation
1. (WO2004008867) PREPARATION OF YOGURT CONTAINING CONFECTIONERY PIECES AND PRODUCT THEREOF
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2004/008867    International Application No.:    PCT/US2003/014469
Publication Date: 29.01.2004 International Filing Date: 06.05.2003
IPC:
A23C 9/13 (2006.01), A23C 9/137 (2006.01), A23G 1/00 (2006.01), A23G 3/00 (2006.01), A23G 3/20 (2006.01)
Applicants: GENERAL MILLS, INC. [US/US]; MGO - 4SE, Number One General Mills Boulevard, PO Box 1113, Minneapolis, MN 55440 (US) (For All Designated States Except US).
O'SULLIVAN, Heidi [US/US]; (US) (For US Only).
MAACK, Jennifer, M [US/US]; (US) (For US Only).
MILLER, Leslie, D [US/US]; (US) (For US Only).
MONTENEGRO, Joana [US/US]; (US) (For US Only).
PANNELL, Lisa, K [US/US]; (US) (For US Only).
THOMPSON, Richard, A [US/US]; (US) (For US Only)
Inventors: O'SULLIVAN, Heidi; (US).
MAACK, Jennifer, M; (US).
MILLER, Leslie, D; (US).
MONTENEGRO, Joana; (US).
PANNELL, Lisa, K; (US).
THOMPSON, Richard, A; (US)
Agent: FRAWLEY, Annette, M; MGO - 4SE, Number One General Mills Boulevard, PO Box 1113, Minneapolis, MN 55440 (US)
Priority Data:
10/197,932 17.07.2002 US
Title (EN) PREPARATION OF YOGURT CONTAINING CONFECTIONERY PIECES AND PRODUCT THEREOF
(FR) PREPARATION D'UN YAOURT CONTENANT DES MORCEAUX DE CONFISERIE, ET PRODUIT ASSOCIE
Abstract: front page image
(EN)Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0°C to 5°C; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.
(FR)L'invention a trait à des procédés de préparation de produits à base de lait de culture, et à des produits préparés au moyen desdits procédés, lesquels permettent de produire un yaourt contenant de 0,1 % à 5 % environ de filaments de confiserie. Le procédé consiste à fournir une base de yaourt fermentée refroidie à une température de 0 °C à 5 °C ; à injecter un composé gras liquide présentant une teneur en graisse totale de 24 % à 40 % environ dans la base de yaourt refroidie, le composé gras liquide se fragmentant en filaments lors de sa mise en contact avec le yaourt fermenté refroidi.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NI, NO, NZ, OM, PH, PL, PT, RO, RU, SC, SD, SE, SG, SK, SL, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, YU, ZA, ZM, ZW.
African Regional Intellectual Property Organization (GH, GM, KE, LS, MW, MZ, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IT, LU, MC, NL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)