DE10124020A1 - Dual phase dairy product, contains yoghurt component with viscosity stabiliser - Google Patents

Abstract

The dairy product (2) is a yoghurt containing a stabiliser. A packaging (1) contains a dispensible foodstuff comprises at least two essentially vertical liquid component phases (2, 3) which are in contact with each other, at least one of the components being a dairy product. This dairy product is a yoghurt and contains a stabiliser that renders the yoghurt stable for at least 7 days.

Description

The invention relates to a package with a Le food, which food is pourable and at least two vertically next to each other in the Verpac kung existing liquid components, the Components are in contact with each other, and min at least one component is a milk product.

Such packaging with a food is known in the art. For example there is on the market packaging with two vertically next to each other other pudding components (pH approx 6.5). Two types of pudding are next to each other vertically filled into the packaging. When serving this so-called double pudding occurs in both varieties Pudding at the same time and separately from each other.

An obvious requirement for a product consisting of two or more arranged side by side neten liquid components that simultaneously and ne must be poured out next to each other is that the Vis cosiness of each of the components is approximately the same. If the differences in viscosity are too large, the a component remains in the packaging the other component (s) are already served will or will.  

Another requirement is that the densities of the compo are approximately the same. If the densities at for example, more than a few percent different during the storage period of the product heavier component sink to the bottom and the other will "float" and so will the vertical distribution make niece.

An important problem concerns the stability of the Le overall and that of the components in one individually. This problem occurs to an increased degree when at least one of the components is a yogurt product. The pH of yogurt products is lower than 6, mostly between 4 and 5. During the intended La Common yogurt is recommended for a few weeks sensitive to sinking. With a common yogurt in In packaging this is not a problem because you can by shaking or stirring again before use can get acceptable homogeneous quality. This Shaking before use is not possible with egg ner packaging with a food according to the Erfin because then the vertical arrangement of the components get lost.

The object of the invention is therefore to provide a solution for to create the problem mentioned above and is thereby characterized in that the milk product is a yogurt product is that includes a stabilizer and by the pre presence of the mentioned stabilizer at least them is stable for seven days, preferably at least two weeks Chen is stable and ideally at least four weeks long stable.  

If treated appropriately, the food retains in the packaging during the intended storage period good quality from a few weeks. The components remain stable side by side in the packaging, and at Yogurt products essentially have no serum bil or sinking. If the yogurt product no stabilizer is added is already after short a significant difference in viscosity between the top and bottom of the Yogurt component recognizable, which is in the form of a Can express serum formation.

In this application text "pourable" means that if the packaging in an inclined position with the dispensing opening downward, the food tel effortlessly, preferably within 5 seconds a bowl, poured out on a plate, etc. can.

In this connection, reference is made to EP-A-0 928 560 rejected. The foods in that application are stable but not out schenkbar. Stability is obtained here by adding of gelling agents or thickeners, so that one gelled or viscous products. Further Non-pourable milk products are, for example in EP-A-0 853 888 and US-A-4 717 571 ben.

In the present application, "stable" means that the difference in viscosity between the yogurt product in a component in the upper part of the packaging and the yogurt product of the same component in the lower one  Packaging area is small. In particular, the Viscosity difference less than 20% and advantageous less than 10%. During the storage period, life should be kept refrigerated, preferably below 10 ° C.

In a special version, the yogurt pro includes produces fresh yogurt. With fresh yogurt is yogurt meant in which there are still millions of live milk acid bacteria and an optimal taste compared to what exists on the market durable yogurt.

Many can be used as stabilizers according to the state of the art nik known substances are used, however it would advantageous if the stabilizer modified starch Starch or an additional amount of dry milk powder would include. It would be even more advantageous if the Stabilizer would include heavily modified starch thus an even better stability (homogeneity) of the Yogurt product in the packaging during preparation true duration can be guaranteed.

With yogurt products are, for example, natural yogurt, Yogurt with sugar or sugar substitute, fruit yogurt or the like. Such a yogurt product can be in one Packaging with a food according to the invention combined with one or more other components become.

At least two of the compos are advantageously a yoghurt product with a stabilizer. because through it becomes possible to choose different yogurt flavors  to combine in a pack side by side ren, for example strawberry yogurt and peach yogurt or plain yogurt and yoghurt with wild berries, or even three or more varieties. That way it is possible, with a multi-fruit yogurt the different Try and eat varieties of fruit individually.

In another advantageous embodiment comprises at least one other component is a fruit product. With In this context, the fruit product is one according to the prepared fruit mass mentioned criteria meant. The fruit mass can be one or more varieties Fruit or fruit juices and other products on request contains (e.g. flavors).

According to yet another embodiment, at least another component is an acidic pudding product. about Surprisingly, it has been shown that when used an acidic pudding product in combination with the Yogurt product no decomposition of the yogurt product occurs. If the third component is a fruit pro product (compote, jelly, etc.) can be used by the Ver need a product with the flavor of one so called "Valflip" (Dutch: dessert consisting of Yogurt, pudding and soda served in a glass) be given as a gift.

For example, an acidic pudding product can be acidic ter pudding or even yoghurt with a pudding taste his.

The two or more individual components can be filled happen in many different ways. So they can  Components simply next to each other or in conc tric rings, in a star shape, etc. in the ver pack filled with the components on the alternate. If the Verpac kung is moved relative to the filling openings other structures can also be created, such as wise a "swirl". A "swirl" is a kind of spiral shape, which can be achieved by choosing the packaging during the filling process. It is also possible to Fruit mass of the yoghurt product in separate, discreet supply units, for example in the form of Bubbles that alternate in the vertical direction.

In the plane of separation between the yoghurt product and the fruit mass, a reaction can occur in which acids from the fruit from the fruit mass act on, for example, proteins in the yoghurt product. As a result, the yogurt product can become locally lumpy (clumps of yoghurt particles). In order to improve this deterioration in the structure and the stability of the yogurt product against the action of acid from the fruit mass during the storage time, the yogurt component of the yogurt product preferably has a particle size d _3.2 of at most 20 μm and advantageously at most 10 μm. Jo ghurt with such a particle size maintains a much finer structure during storage and does not decompose. In practice, the yogurt particle size can be adjusted by choosing the yogurt culture and growing conditions.

With a combination of a yogurt product and one Fruit mass must also have the osmotic value of the various which components are taken into account. The osmotic  Value affects the exchange of mainly water between different components. The osmotic Value is mainly due to the dry matter content determined, in absolute value but also by the type of dry fabric. Of great importance here is often the sugar content. Often the sugar content of the fruit mass much higher than the sugar content of the yogurt pro domestic product. To prevent the osmotic we The yoghurt product water is removed from the fruit mass is pulled, the sugar content of the fruit mass and the yogurt component as much as possible will be. The sugar content of the Yogurt product and the sugar content of the Fruit mass reduced to 5% to 15%, preferably about 8th%.

The invention is described below with reference to the enclosed drawing and some examples tert. In the drawing, the only figure shows some Examples of cross sections of packaging with one Food according to the invention.

In the figure, a packaging is indicated by 1 , for example a common Tetrapak® packaging. Other options are, for example, a transparent PET bottle or polycarbonate bottle. In practice, the content of the various packaging options will be approx. 0.5-1.0 liters. With 2 a yogurt product is indicated, in this case a strawberry yogurt. With 3 a fruit mass is indicated, namely strawberry jam.

In Fig. 1a, the yogurt product is on one side of the container and the fruit mass on the other side.

In Fig. 1b the fruit mass is between two separate masses of the yogurt product. One of the two yoghurt masses can possibly be caused by an acidic pudding product, as is also explained in more detail below in the examples.

In FIG. 1c, the fruit mass of the yogurt mass in the form of a so-called "Swirl" is supplied. This creates a spiral of strawberry jam through the strawberry yogurt.

The invention is described below with reference to ei some examples explained.

Examples

There were thirteen combinations of yogurt product with Yogurt product or sour pudding product, fruit mass or fruit syrup according to the recipes in Table 1 manufactured. These were in two vertical layers filled side by side in common 1 liter Tetrapaks®, with at least 0.1 liter of each component were filled. The yogurt acids used are with the Code names RR, Ist, YC-471, BY-330 (all frozen Acids) and TA40, TA60; LB341 (all freeze-dried Acids).  

After a storage period of 14 days at 7 ° C, the particle size d _3.2 in µm (Malvern Mastersizer, yogurt sample without strength diluted 2000x in water), the viscosity difference in each component between the top and bottom layers in% (Rheometrics RPS 3f, parallel plates, diameter 50 mm, space 2 mm, displacement speed 10 s ^-1 , viscosity measured after 30 s), the density difference kg / l between the two vertical layers (calculated from the ingredient composition) and the visual and serving qualities measured. The results are noted in Table 2. Furthermore, the viscosity difference of top and bottom in one component was measured after 1, 7, 14 and 21 days from 3 combinations. The results are shown in Table 3.

Table 2

Table 3

In Table 2, Example 8 is a yogurt / fruit combination according to the invention. The yogurt had one small particle size, and added stabilizer (Strength). Even after 21 days of storage at 7 ° C was the Viscosity difference between top and bottom layers less than 6%. After 14 days of storage (time of Fruit pulp and yogurt are still clean separates, and the product can be nice and regular give.

In Example 6 and Example 11, no stabilizer was closed together. After 14 days of storage, the difference in viscosity was  a good 30% or almost 25%. This was expressed in the Judgment by the formation of serum on the Jo layer and through uneven serving.

In Example 5 there was a density difference of 4% between fruit mass and yoghurt product. After two weeks was the fruit mass, which was heavier, on the The ground sank and the yogurt rose.

In Example 3, another yogurt culture was one larger particle size was used. After two The yoghurt had been on the fruit mass / yo for weeks Gurt separation layer under the influence of acids from the Fruit mass decomposes.

Examples 12 and 13 are yogurt / fruit mass / Yogurt and yoghurt / syrup / pudding product (sour) noted according to the invention. After 14 days of storage these 3-layer combinations are even more excellent Quality.

Claims (7)

1. Packaging with a food that is giftable and comprises at least two vertically next to each other in the packaging existing liquid components, wherein the components are in contact with each other and at least one component is a milk product, characterized in that the milk product is a yogurt product , which comprises a sta bilizer and is stable for at least seven days due to the presence of the stabilizer. 2. packaging with a food according to claim 1, characterized in that the yogurt product with the stabilizer is stable for at least two weeks. 3. packaging with a food according to claim 2, characterized in that the yogurt product with the stabilizer is stable for at least four weeks. 4. Packaging with a food according to one of the previous claims, characterized in that the stabilizer starch, modified starch or includes an additional amount of dry milk powder.   5. Packing with a food one of the previously gene claims, characterized in that mind At least two of the components include a yoghurt product are a stabilizer. 6. Packaging with a food according to one of the previous claims, characterized in that at least one other component is a fruit product includes. 7. Packaging with a food according to one of the preceding claims, characterized in that the yogurt component of the yogurt product preferably has a particle size d _3.2 of at most 20 microns.