公开(公告)号：US20100086646A1

公开(公告)日：2010-04-08

申请号：US12517932

申请日：2007-12-07

申请人： Alan Francois ,  Rémi Portier ,  Pascal Crepel ,  Jean-Michel Faurie

发明人： Alan Francois ,  Rémi Portier ,  Pascal Crepel ,  Jean-Michel Faurie

IPC分类号： A23L3/3508 ,  A23L2/02 ,  A23C9/152 ,  A23L1/30

CPC分类号： A23L2/56 ,  A23C9/1234 ,  A23C9/1307 ,  A23L2/52 ,  A23L27/82 ,  A23L33/135

摘要： A fresh plant juice and/or milk-based food product, comprising a stable concentration of live probiotics producing false tastes and/or gas in the initial matrix of the food product, characterized in that it contains from 1 to 20 g/l of a dietary protonated weak monoacid with a pH between 3 and 4, and a preparation method for such a food product.

摘要翻译： 一种新鲜的植物汁和/或乳基食品，其包含在食品的初始基质中产生假味和/或气体的活的益生菌的稳定浓度，其特征在于其含有1至20g / l的 膳食质子化的弱一元酸，pH在3和4之间，以及这种食品的制备方法。

公开(公告)号：US08163316B2

公开(公告)日：2012-04-24

申请号：US10544218

申请日：2004-02-03

申请人： Pascal Crepel ,  Grazyna Kaminska ,  Olivier Ramage

发明人： Pascal Crepel ,  Grazyna Kaminska ,  Olivier Ramage

IPC分类号： A23C9/12

CPC分类号： A23C9/1307

摘要： The invention relates to a yogurt with a two-phase structure, comprising fat globules connected to a mixed system of protein material and fatty material and globules of free fat into which a flavor preparation can be incorporated. The invention further relates to a yogurt with a two-phase structure into which a chocolate preparation or a vanilla preparation containing chocolate chips has been incorporated and, furthermore, a method for production of such a yogurt with a two-phase structure.

摘要翻译： 本发明涉及一种具有两相结构的酸奶，其包含与蛋白质材料和脂肪材料的混合系统连接的脂肪球和可掺入风味剂的游离脂肪球。 本发明还涉及一种具有两相结构的酸奶，其中掺入了巧克力制剂或含有巧克力屑的香草制剂，此外，还涉及一种具有两相结构的酸奶的生产方法。

公开(公告)号：US20060216372A1

公开(公告)日：2006-09-28

申请号：US10544218

申请日：2004-02-03

申请人： Pascal Crepel ,  Grazyna Kaminska ,  Olivier Ramage

发明人： Pascal Crepel ,  Grazyna Kaminska ,  Olivier Ramage

IPC分类号： A23C9/12

CPC分类号： A23C9/1307

摘要： The invention relates to a yogurt with a two-phase structure, comprising fat globules connected to a mixed system of protein material and fatty material and globules of free fat into which a flavour preparation can be incorporated. The invention further relates to a yogurt with a two-phase structure into which a chocolate preparation or a vanilla preparation containing chocolate chips has been incorporated and, furthermore, a method for production of such a yogurt with a two-phase structure.

摘要翻译： 本发明涉及一种具有两相结构的酸奶，其包含与蛋白质材料和脂肪材料的混合系统连接的脂肪球和可掺入风味剂的游离脂肪球。 本发明还涉及一种具有两相结构的酸奶，其中掺入了巧克力制剂或含有巧克力屑的香草制剂，此外，还涉及一种具有两相结构的酸奶的生产方法。