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1. (WO2019064033) METHOD OF PREPARATION OF DAIRY PRODUCTS BY THE ADDITION OF FRESH AND DRIED FRUIT SPREADS
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DESCRIPTION

METHOD OF PREPARATION OF DAIRY PRODUCTS BY THE ADDITION OF FRESH AND DRIED FRUIT SPREADS

FIELD OF THE ART

The invention relates to the field of dairy products and a method for preparation, and in particular to dairy preparations using additives.

BACKGROUND OF THE INVENTION

The process disclosed in the present invention for the preparation of dairy products b the addition of fresh and dried fruit spreads has not been disclosed in the prior art.

Polyphenols are coloured, antioxidant substances found in fruits and protecting them from infections and ultraviolet radiation. More specifically, they are molecules with similar chemical structures, belonging to the broader group of phytochemicals, substances found in plant foods and having an active and beneficial effect on our body. Of the thousands of phytochemicals, polyphenols are the largest group, counting about 8000 molecules. Phenolic acids are one of the subgroups of polyphenols found in apples, cherries, kiwi and strawberries, offering antioxidant, antimicrobial and anti-cancer properties. Similarly, anthocyanins are a different subset of polyphenols, with antioxidants that provide protection from inflammations and cardiovascular diseases. Anthocyanins are essentially the pigments that give the bright red, purple and blue color, to pomegranates, grapes and blue berries. Finally, resveratrol belongs to the stilbene subgroup and has potent anti-inflammatory activity, action against Alzheimer's disease, cardiovascular diseases, in particular atherosclerosis, cancer and diabetes mellitus. It is usually found in berries and red grape.

Although the benefits of polyphenols are known, their characteristics have been properly analyzed and their presence has been verified in almost all types of fruits, so far they have not been incorporated into dairy products in order to combine their beneficial elements for human organism. Most dairy products that include fruit usually contain chemical additives and sugar. Further, they often include chemical and flavouring additives to make products attractive to consumers, but drastically reducing the natural and beneficial ingredients of the added fruits.

Yet another drawback of dairy products with the addition of fruit to date is that during the processing of fruits, their organoleptic characteristics are impaired, substantially reducing their beneficial effect. The treatment they undergo changes their properties, creating processed and ultimately not necessarily natural products.

It is thus an object of the present invention to advantageously overcome the aforementioned drawbacks and deficiencies of the prior art by proposing a method for the preparation of dairy products by the addition of fruit spreads.

It is a further object of the present invention to provide a method of preparing dairy products wherein, by adding fruit spreads, the polyphenol levels are increased in the final products.

It is a further object of the present invention to provide dairy products with fruit spreads which do not include any additives such as sugar, sweeteners, pectin, perfumes, paints, stabilizers and starch, making the final products absolutely natural.

It is a further object of the present invention to provide a method of preparing dairy products by adding fruit spreads, rich in polyphenols, which may be of any form, such as milk beverages, yogurt beverages, spread cheeses and yoghurts.

A further advantage of the invention is that it can provide a method of preparing dairy products by adding fruit spreads to give the final products properties contributing to the protection of the human organism against the formation of active oxidizing agents.

Another object of the invention is to provide dairy products which have the natural characteristics of fruits in terms of sweetness, flavour, aroma and colour and high polyphenol content.

it is also an object of the invention to provide a method of preparing fruit spreads which does not affect their characteristics while maintaining their nutritional properties even in the final dairy product.

A further feature of the invention is that the manufactured products can be made from both fresh and dried fruit spreads.

These and other objects, features and advantages of the invention will become apparent in the following detailed description.

DETAILED DESCRIPTION OF THE PREFERRED APPLICATION

Referring now to illustrative embodiments, we will present the method of preparing dairy products according to the invention, indicating how it is applied and the advantages of the final products.

For the application of the method, the individual fruit spread must be first prepared, regardless of the fruit used, in accordance with a particular procedure, and then added to any of the dairy products prepared in a way known in the art. The process of producing the fruit spread starts with the washing and cleaning of fruits to ensure that no substances are transferred to the preparation. Then, in the case of citrus fruit, the fruits are boiled, pulped and chopped. Pulping and chopping can also interchangeably be applied as process steps. The mass of the cut or pulped fruit is boiled under vacuum with concentrated grape juice, which acts as a condensation medium and

fresh lemon juice for a period of 40 minutes at 62°C. Lemon juice acts as the acidity regulator of the spread. After the vacuum boiling is complete, the mixture is stirred at 72°C for 15 minutes to obtain homogeneity of the final product. Aseptic bags are filled by the known hot filling procedure to ensure pasteurization of the product and placed on cooling to increase the life of the spread.

Once the respective fruit spread, rich in polyphenols, has been prepared, it is added to the final product by homogenization. In the case of yoghurt preparation, whether strained or classic with fruit, the milk is first pasteurized for 15 seconds at 72 ° C, i.e. through the process of using mild heat to destroy or reduce the germ form of microorganisms. Pasteurization also aims at prolonging the shelf life of the product, reducing the number of pathogenic microorganisms causing alterations thereto. The culture is then added at a ratio of 1 envelope per 1000 litres of mixture. Then, it is allowed to ferment for four hours, is drained, the fruit spread is added, homogenised to the final product and packaged.

In the case of of milk and yogurt beverage production, the milk following pasteurization, culture addition and fermentation according to the above, is homogenized and then the respective fruit spread is added. The product is re-homogenized and then packaged for distribution to the customers.

In the alternative case of spread cheese making, after pasteurization and addition of culture, the product coagulates and the resulting curd is divided. Draining, addition of fruit spread, homogenization and packaging follow.

In a further embodiment of whey cheeses, whey is heated and milk and cream, or at least one of these two ingredients, are added thereto. Then the cheese is separated from whey and is drained. Next, the addition of the fruit spread and the homogenization and the packaging thereof follow.

At this point, it is to be noted that the description of the invention was made by reference to exemplary embodiments, not limited thereto. Therefore, any modification or modification in terms of the materials used, the steps of the manufacturing process shown, insofar they do not constitute a novel inventive step and do not contribute to the technical development of the already known one, are considered to be within the scope of the present invention, as summarized in the following claims.