Patent ID: 6875455
Filing Date: 2005-04-05
Classification: A23L

Abstract:
1. A process for the preparation of a vegetable yogurt through fermentation, said process comprising: homogenizing one or several green vegetables or fruits until a homogenous puree of each is obtained; mixing together said one or several green vegetable or fruit puree to obtain a puree product having a concentration of sugars and a pH compatible with the development of a lactic acid bacteria used in fermentation; pasteurizing the puree product so as to destroy pathogenic or spoilage microorganisms therein; cooling the puree product to a temperature compatible with the development of a lactic acid bacteria used in fermentation; inoculating the puree product with a lactic acid bacteria taken from defined strains of mesophilic or thermophilic lactic acid bacteria to obtain a final concentration for each microorganism of 1,000,000 colony forming units per gram of puree product; and fermenting the inoculated puree product at a temperature compatible with the lactic acid bacteria used until a final pH of 3.8-4.5 is obtained and a total concentration of lactic acid bacteria of at least 100,000,000 colony forming units per gram of inoculated puree product.