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1. WO2019129816 - PRODUCING AN ASEPTIC FOOD PRODUCT

Publication Number WO/2019/129816
Publication Date 04.07.2019
International Application No. PCT/EP2018/097034
International Filing Date 27.12.2018
IPC
B65B 55/00 2006.01
BPERFORMING OPERATIONS; TRANSPORTING
65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
55Preserving, protecting or purifying packages or package contents in association with packaging
A23C 13/08 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
13Cream; Cream preparations; Making thereof
08Preservation
A23C 19/097 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
097Preservation
A23D 7/06 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
7Edible oil or fat compositions containing an aqueous phase, e.g. margarines
06Preservation of finished products
CPC
A23C 13/08
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
13Cream; Cream preparations
08Preservation
A23C 19/0973
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
097Preservation
0973Pasteurisation; Sterilisation; Hot packaging
A23C 3/005
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
3Preservation of milk or milk preparations
005Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere
A23D 7/06
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
7Edible oil or fat compositions containing an aqueous phase, e.g. margarines
06Preservation of finished products
B65B 55/14
BPERFORMING OPERATIONS; TRANSPORTING
65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
55Preserving, protecting or purifying packages or package contents in association with packaging
02Sterilising, e.g. of complete packages
12Sterilising contents prior to, or during, packaging
14by heat
Applicants
  • TETRA LAVAL HOLDINGS & FINANCE S.A. [CH]/[CH]
Inventors
  • OESTENGAARD, Svend Erik
  • ABELHA, Kamila
Agents
  • TETRA PAK - PATENT ATTORNEYS SE
Priority Data
17211115.529.12.2017EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) PRODUCING AN ASEPTIC FOOD PRODUCT
(FR) PRODUCTION D'UN PRODUIT ALIMENTAIRE ASEPTIQUE
Abstract
(EN)
A method and system (100) for producing an aseptic food product, the method comprising mixing, in a mixer unit (1), ingredients (11-15) into a mixture (M) comprising: 20-35 wt% fat; 8-12 wt% milk protein; 0,5-3 wt% thickener; 0,5-2,5 wt% acidifier; 0,5-4,5 wt% flavorer; and water that balances the mixture (M). The mixture (M) is heat treated in a heat exchanger (3), such that an aseptic mixture (AM) is obtained, and filled in aseptically sealed packages (6), such that the heat treated mixture (AM) forms an aseptic food product.
(FR)
L'invention concerne un procédé et un système (100) destinés à produire un produit alimentaire aseptique, le procédé comprenant le mélange, dans une unité de mélange (1), d'ingrédients (11-15) en vue de préparer un mélange (M) comprenant : 20 à 35 % en poids de graisse ; 8 à 12 % en poids de protéine de lait ; 0,5 à 3 % en poids d'un épaississant ; 0,5 à 2,5 % en poids d'un acidifiant ; 0,5 à 4,5 % en poids d'un agent aromatisant ; et de l'eau qui équilibre le mélange (M). Le mélange (M) est traité thermiquement dans un échangeur de chaleur (3), de manière à obtenir un mélange aseptique (AM), et versé dans des emballages scellés aseptiquement (6), de manière à ce que le mélange traité thermiquement (AM) forme un produit alimentaire aseptique.
Also published as
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