PROCESS FOR PREPARING LYOPHILIZED FOODSTUFFS IN THE SOLID STATE AND HAVING PREFERABLY PREDETERMINED GEOMETRICAL SHAPES, OF HIGH NUTRITIONAL VALUE AND READY TO USE, AND THE PRODUCTS SO OBTAINED

摘要

This invention relates to a process for the productionof lyophilized foodstuffs in solid form and based preferablyon fresh foodstuffs such as in particular yoghurt, milk,fruit and so on, said process comprising the steps of:a) mixing the ingredients;b) homogenizing said ingredients or distributing thesame uniformly throughout the mixture, possibly withpasteurization;b1) trapping air into the mixture obtained in steps a)and b) until reaching a percentage between 3 and 90% of theinitial volume of the ingredients, preferably between 10 and30 % and b2) cooling said mixture with continuous mixing,simultaneously or successively, until reaching a temperaturebetween -5°C and -12°C, preferably between -5°C and -9°C;c) shaping the product obtained in steps b) or b1) andb2) into the desired shape, preferably by extrusion;d) deep-freezing the product obtained in step c), at atemperature between -15°C and -60°C, and preferably between-30°C and -40°C;e) lyophilizing the product employing lyophilizationparameters suitable to the type and sizes of the product tobe processed, until reaching a residual moisture between 0and 10 %, and preferably between 2 and 6 % (determined by theKarl Fisher method);the invention also relating to the products obtained by theprocess mentioned above.