公开(公告)号：WO2010034895A3

公开(公告)日：2011-02-03

申请号：PCT/FR2009001070

申请日：2009-09-08

Applicant: BONGRAIN SA ,  COULON FLORENCE ,  BEUDON DIDIER ,  RUSSO PAUL

Inventor： COULON FLORENCE ,  BEUDON DIDIER ,  RUSSO PAUL

IPC: A23C19/06 ,  A01J25/00 ,  A23C19/082

CPC classification number: A23C19/082 ,  A01J25/004 ,  A23C19/062

Abstract: The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation method of the invention comprises: hot mixing a cheese paste and at least one compound having a positive nutritional effect, such as a probiotic bacterium, a seric protein, a vitamin or a micronutrient; and hot-metering the mixture thus obtained into a container (10) that is the subsequent packaging of the cheese or cheese product. According to the invention, the mixing is carried out immediately before the metering for a duration lower than 10 seconds and at a temperature higher than or equal to 60°C in order to achieve a minimized thermal spoilage rate of the compound or each compound in said container for the entire product shelf life.

Abstract translation: 本发明涉及一种制备干酪或含有至少一种具有积极营养效应的热敏化合物如益生菌的干酪产品的方法和设备。 本发明的制备方法包括：将干酪糊和至少一种具有积极营养作用的化合物如益生菌，丝胶蛋白，维生素或微量营养素进行热混合; 并将由此获得的混合物热计量到随后包装奶酪或奶酪产品的容器（10）中。 根据本发明，在计量之前立即进行混合持续时间低于10秒，并且在高于或等于60℃的温度下进行混合，以便实现所述化合物或所述化合物在所述化合物中的最小化热变质率 容器为整个产品保质期。