WO2024194660 - METHOD OF PREPARING A PROTEIN DISH AND THE PRODUCT THEREOF
National phase entry:
Publication Number
WO/2024/194660
Publication Date
26.09.2024
International Application No.
PCT/GR2024/000009
International Filing Date
07.03.2024
Title **
[English]
METHOD OF PREPARING A PROTEIN DISH AND THE PRODUCT THEREOF
[French]
PROCÉDÉ DE PRÉPARATION D'UN PLAT PROTÉIQUE ET PRODUIT ASSOCIÉ
Applicants **
ZOURAS, Dimitrios
3 Ioustinianou Str.
14671 Nea Erithrea, GR
Inventors
ZOURAS, Dimitrios
3 Ioustinianou Str.
14671 Nea Erithrea, GR
Priority Data
20230100228
20.03.2023
GR
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
| Pages for Publication | * |
| Number of Pages with Drawings | * |
| Pages of Specification | * |
| * | |
| * | |
International Searching Authority |
EPO
* |
| Applicant's Legal Status |
Natural Person
* |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
* |
| Translation |
|
Recalculate
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing | 938 | |
| EPO | Filing, Examination | 3581 | |
| Japan | Filing | 531 | |
| South Korea | Filing | 575 | |
| USA | Filing, Examination | 2635 |
Total: 8260 USD
The term for entry into the National Phase has expired. This quotation is for informational purposes only
Abstract[English]
The invention refers to a method of preparing a yogurt protein dish, to which egg protein, i.e. albumin, is added. The preparation method includes four stages, that is mixing and reconstitution, homogenization and low pasteurization, high pasteurization and finally incubation. The final product is enriched in milk protein and egg protein, is low in fat and does not contain lactose.[French]
L'invention concerne un procédé de préparation d'un plat protéique à base de yaourt, auquel est ajouté la protéine d'oeuf, c'est-à-dire l'albumine. Le procédé de préparation comprend quatre étapes, c'est-à-dire, le mélange et la reconstitution, l'homogénéisation et la pasteurisation faible, la pasteurisation élevée et enfin l'incubation. Le produit final est enrichi en protéine de lait et en protéine d'oeuf, présente une faible teneur en graisse et ne contient pas de lactose.