CN100577019C - Contain cooked food products of viable yeast and preparation method thereof - Google Patents
Contain cooked food products of viable yeast and preparation method thereof Download PDFInfo
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- CN100577019C CN100577019C CN01812941A CN01812941A CN100577019C CN 100577019 C CN100577019 C CN 100577019C CN 01812941 A CN01812941 A CN 01812941A CN 01812941 A CN01812941 A CN 01812941A CN 100577019 C CN100577019 C CN 100577019C
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- yeast
- fat
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- composition
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
Abstract
The product that the present invention pays close attention to the cooked food products contain active dry yeasr, be used to prepare the described method that contains the cooked food products of active dry yeasr, can obtain by described method, based on the probio combination of the fat that contains active dry yeasr.
Description
Invention field
The present invention relates to contain the cooked food products of viable yeast, the method that is used to prepare the cooked food products that contains viable yeast, the product that can obtain according to these methods, the fat-based probiotic composition that contains viable yeast, be used to prepare this method for compositions and uses thereof.
Background of invention
Yeast and bacterium are the microorganisms of usually using in agriculture food and the pharmaceutical industries.
Particularly, the form that dead yeast can extract is as the source of vitamin, mineral matter, Soluble Fiber (beta glucan) and protein (comprising essential amino acid).
The viable yeast routine is used for making living cake protuberance boiling; Yet they are destroyed in the process of boiling.
Some yeast (such as the yeast that belongs to saccharomyces (Saccharomyces), particularly saccharomyces cerevisiae (S.cerevisiae) and S.boulardii), when they are alives when taking in, and absorption sufficient amount (10
4-10
9Individual bacterium colony/gram) time, obtaining using because of the positive role in the host, particularly, at first is their beneficial effects to intestinal flora, secondly is the immune defense that strengthens the host.
Particularly, describe these yeast and can be used for treating pseudomembranous colitis (EP 0,149 579) or amcbiasis (EP 0 195 870).
Can think that these yeast are probios, after promptly taking in q.s, except the trophism of routine, the viable microbial that health is played a positive role also.In a broad sense, probio also refers to contain the food of this microorganism.
Known lactic acid bacteria also is a probio, such as Bifidobacterium (Bifidobacterium) or lactobacillus (Lactobacillus), particularly lactobacillus acidophilus (L.acidophilus).
Particularly because they among the antibiotic therapy process or the intestinal flora of regenerating afterwards, these bacteriums also are widely used in food industry, particularly dairy products as probio.
Particularly in the situation of bacterium; in order to protect their avoid to have illeffects to the survival of these bacteriums many extraneous factors such as humidity, the oxygen content of (particularly in intestines in the transportation), influences of pH (such as the pH of gastric juice), several resist technologies have been proposed.
Therefore, for example United States Patent (USP) 4,332,790 live lactobacillus after having proposed the to dewater fatty micro-capsule of packing into.The fat that is used to carry out this packing is solid-state in human body temperature, thus make it might be in intestines the bacterium of protection packaging in the transportation.
Still for identical purpose, patent application WO 99/09839 has proposed the paste composition based on free-of-liquid fat or free-of-liquid fat substitute and lactic acid bacteria.
Yet these technology never are used for yeast, because they are different with lactic acid bacteria to the tolerance situation of various extraneous factor effects; Yeast is an eucaryote, and the method that therefore can be used for these lactic acid bacterias is not suitable for yeast.According to its purposes, yeast may be more responsive more than lactic acid bacteria to the effect of various extraneous factors.
Proposed to be intended in intestines, transport and protect in the transportation other technology of bacterium; particularly; International Patent Application WO 96/08261 has been described the uncooked probiotic composition based on bacterium and starch; it not only in intestines in the transportation transporter as microorganism play a role, but also take on the nutrient medium of these bacteriums.
Usually just like this absorption comprises the composition of these probiotic micro-organisms, otherwise just mixes the quite food of strict storage practice of requirement, and the most common is the dry place that does not have variations in temperature.
In addition, never propose in cooked food products, to use these microorganisms, because the microorganism (particularly yeast of Huoing and bacterium) that lives is unable to undergo to boil.
Application EP 862 863 has described the dehydrated grain product that is used for animal feed, and such as cornflakes or grain, it comprises the matrix of gelatinized starch, and probiotic micro-organisms adheres in its surface simultaneously.After the preparation matrix (particularly use boil and extrusion technique), as dispersant, microorganism is sprayed on the surface of this matrix with the aqueous solution form of fat or protein hydrolysate.
Yet, still there is not such instant food so far, the probio yeast that it comprised can still keep its characteristic at ambient temperature in complicated culture medium and/or after experience boils step in the storage life of some months.
These problems that exist are meaning and are not having such having the long best time for use (its whole duration of storage before edible has stable basically viable yeast content for optimum use-by date, non-dehydrated food OUBD).Also do not have the cooked food products of the living cake preparation of such use, the viable yeast that it comprised can stand to boil, and makes cooked food products still comprise viable yeast after boiling.
Now, advantageously can take in the probio that wherein be comprised by such food to the consumer, this product can long preservation, is easy to carry about with one, and is easy to eat, for example outdoor normal food and drink or than the better to eat form of Ultra-Levure type capsule.
In order to remedy these problems, the inventor has set up theme of the present invention.
Invention is described
Therefore, a theme of the present invention is the probiotic food that comprises ripe cake, wherein optionally comprise at least a filler and/or at least a coating, described product comprises the yeast that maybe can live alive, and the yeast that maybe can live that is characterized as described work is present in ripe cake and/or its filler and/or the covering.
Particularly, a theme of the present invention is the cereal cooked food products, and its cake still comprises the yeast that maybe can live alive after boiling, and the preferred order of magnitude is 10
4-10
9Individual yeast/gram cooked food products, and the order of magnitude of initial inoculum concentration is 10
6-10
10Individual yeast/gram.
Advantageously, yeast does not ferment in according to product of the present invention.
Another theme of the present invention is to comprise the yeast that maybe can live alive (preferred every gram 10
4-10
9Individual bacterium colony) cereal cooked food products or its filler and/or covering.
According to a flexible form of the present invention, with the yeast step that boils.
Therefore, these cooked food products comprise the yeast that maybe can live alive, thereby can be used as probio food.
More preferably, these probiotic foods specifically are bread, biscuit, patisserie and Vienna cake product.
These food have the advantage of the yeast that comprises q.s, and described yeast keeps the state that maybe can live alive at whole duration of storage, make that they can be edible as probio.
These cooked food products can be the forms of the ripe cake of for example two disks or parallelepiped, have inserted the filler that comprises the yeast that maybe can live alive therebetween.
Another theme of the present invention is the method that is used to prepare the probio cooked food products that comprises the yeast that maybe can live alive, be characterized as at least a probiotic composition that will obtain by the yeast that maybe can live that mixes at least a fat and at least a work and import in living cake or ripe cake and/or its filler and/or the covering, described method comprises the step that boils.
According to this method, can before or after the step that boils, import probiotic composition.
Surprisingly, the existence of at least a fat make used work the yeast that maybe can live can:
-before edible this food, stand Long-term Storage at ambient temperature, when after the step that boils, yeast being imported described product and this product have the water content of can not ignore and contain the composition that might influence the survival of probio yeast (such as flavouring, sugar, vitamin, wine, etc.) time especially true;
-and/or before the step that boils or the yeast that maybe can live that will live in the process at other composition (particularly filler) of compound barm and food when importing food, stand the illeffects of temperature, wherein said mixing be greater than or equal to 45 ℃ temperature, particularly approximately the temperature between 55-60 ℃ is carried out.
Preferably approximately between 150-300 ℃, particularly approximately the step that boils of the temperature between 150-240 ℃ reaches about 3-40 minute, the central temperature of the product that is boiled must remain on and not be higher than 90-100 ℃ temperature.
According to a preparation method's of the present invention preferred embodiment, preferably before the step that boils, carry out probiotic composition is imported living cake and/or filler.
In addition, when probiotic composition is imported the filler of ripe cake, preferably be greater than or equal to 45 ℃ even more preferably carry out this importing in the about temperature between 50-60 ℃.
Particularly, the temperature that makes yeast stand between about 80-100 ℃ according to preparation method of the present invention reaches at least 20 minutes.
Can be used for generating any probio cooked food products that wherein there is viable yeast in hope according to method of the present invention.
Thereby, make it to obtain based on material of vegetable origin (say so more specifically cereal or pulse family) and comprise the cooked food products of yeast according to method of the present invention, described yeast is kept with the form that can live at the duration of storage of product, thereby and in its function as probio of performance in organism of can living again after the absorption.
Can plant-derived or animal according to the fat that the present invention uses.
The fat that uses according to the present invention exists with the amount of at least 40%, preferably at least 50% (referring to account for the relative weight of composition gross weight); Advantageously, their weight preferably accounts for the 70%-99.9999% of the described probiotic composition gross weight that boils of tolerance even more preferably 90%-99.9999%.
According to a specific embodiments of the inventive method, when before the step that boils yeast directly being imported living cake, used fat is preferably selected from fusing point (Mp) and is higher than 20 ℃ even more preferably be higher than 25 ℃ fat.
According to the present invention, term " fusing point " is intended to refer to the temperature of all fat fusings, but the fusion range that fat begins to melt is wider.
According to the present invention, can use fusing point to be higher than any fat of 20 ℃; Yet according to a favourable embodiment of the present invention, the fusing point of used fat is greater than or equal to 30 ℃ even more preferably be greater than or equal to 35 ℃.
According to one even advantageous embodiment more of the present invention, this temperature is between 45-60 ℃.
In plant-derived fat, can mention specifically that hydrogenation or not hydrogenation, classification separate or not classification separation, esterification or nonesterified fat, such as stearic palm oil (Mp=35 ℃), palm oil (Mp=45 ℃ and 58 ℃), cocoa butter, peanut butter, palm-kernel oil, copra (copra) such as hydrogenation copra (Mp=32 ℃), the edible wax complex mixture of pure ester (LCFA with) such as carandra wax (Mp=80-85 ℃) and be derived from oil microwax, and composition thereof.
According to the present invention, preferred especially palm oil (Mp=45 ℃ and 58 ℃), hydrogenation copra (Mp=32 ℃), and composition thereof.
In being derived from the fat of animal, can specifically mention tallow oil, lard, hydrogenated oil and fat, marine oil such as fish oil and whale oil, the edible wax complex mixture of the ester of alcohol (LCFA with) such as beeswax (Mp=60-65 ℃), and composition thereof.
As fat, can also use the low-calorie fat substitute such as
With
According to another flexible form of the inventive method, when yeast is present in the filler of living cake or ripe cake, Aw (water activity) numerical value according to described filler, can use dissimilar fat:
-have high Aw (Aw 〉=0.7: in the situation water-based filler), preferably use at least a Mp to be higher than 20 ℃, preferably to be higher than 30 ℃ fat, for example mentioned above those at filler;
-have in the situation of low Aw (Aw=0.1-0.35) at filler, except using Mp to be higher than 20 ℃ fat mentioned above, can also use Mp to be less than or equal to 20 ℃ fat, such as olive oil, rapeseed oil, soya-bean oil, sunflower oil, palm oil or grape seed oil.
According to another flexible form of the inventive method, when filler self contains fat and has low Aw, needn't additionally use fat mentioned above, just might simple the dispersion yeast directly be imported described fat filler by for example.
According to a flexible form of the present invention, the step of the living cake of baking before described method can be included in and boil.Preferably between 20-42 ℃, advantageously carry out this baking and reach 5-60 minute in the temperature that is higher than 25 ℃.
The living cake that uses according to the inventive method comprises several compositions usually, be preferably selected from flour, egg, milk, sugar and low-calorie sugar replacement, water, salt, ferment, emulsifying agent, fat and low-calorie fat substitute, flavouring, texturing agent, vitamin, thickener, food colour, etc.
The filler of living cake can be water-based filler or fat filler.
The water-based filler can specifically comprise water, sugar, milk, thickener, dyestuff, flavouring, etc.
The oiliness filler can specifically comprise fat, cocoa power, sugar, milk, thickener, dyestuff, flavouring, etc.
The yeast that uses according to the present invention is (the dormancy form) that maybe can live of living.
According to a particularly advantageous embodiment of the present invention, the yeast that uses saccharomyces (Saccharomyces) is (according to people such as Barnett, " Yeast:Characterization and Identification " is the feature and the evaluation of yeast, 2000, the 3rd edition, the classification of Cambridge University Press), this genus comprises many species, wherein can mention saccharomyces cerevisiae (S.cerevisiae) (and many mutation, comprise S.boulardii), saccharomyces bayanus (S.bayanus), saccharomyces pastorianus (S.pastorianus), Saccharomyces paradoxus (S.paradoxus), Dalian yeast (S.dairensis), saccharomyces exiguus (S.exiguous), Crewe is yeast (S.kluyverii) not, S.servazii, saccharomyces unisporus (S.unisporus), with S.castellii and subspecies thereof.They can also be selected from some yeast of Kluyveromyces (Kluyveromycs), such as Kluyveromyces lactis (K.lactis) or kluyveromyces marxianus (K.marxianus) (and many mutation, such as C.kefir).
Can use the dehydrated form or the yeast of fermentation culture form.According to the present invention, preferably use dehydrated form.
Can yeast be dewatered according to conventional dewatering, such as efflorescence, freeze-drying or on fluid bed, dewater.These dehydration techniques in fact make it and might preserve yeast with the form of living.
In this dehydration, will not separate fully with used culture medium by yeast, might be with itself and yeast partial dehydration simultaneously.
The weight of yeast preferably accounts for according to the 0.0001%-30% of the used probiotic composition gross weight of the inventive method even more preferably 0.0001%-15%.
This quantity also can be stated the bacterium colony number of every gram or the CFU (CFU/g) of every gram as, and yeast quantity is preferably corresponding to 10
4-10
9CFU/g even more preferably 10
4-10
8CFU/g.
According to a preferred embodiment of the present invention, except used yeast, can also comprise bacterium according to probiotic composition of the present invention, such as naturally occurring bacterium in the intestinal flora, for example lactic acid bacteria wherein can be mentioned Bifidobacterium (Bifidobacterium), Bacteroides (Bacteroides), fusobacterium (Clostridium), Fusobacterium (Fusobacterium), Propionibacterium (Propionibacterium), streptococcus (Streptococcus), enterococcus spp (Enterococcus), lactococcus (Lactococcus), staphylococcus (Staphylococcus), the bacterium of Peptostreptococcus (Peptostreptococcus) and lactobacillus (Lactobacillus).
When using them, the weight of these bacteriums preferably accounts for according to the 0.0001%-30% of the used probiotic composition gross weight of the present invention even more preferably 0.0001%-15%.This quantity also can be stated CFU as, and bacterial number is preferably corresponding to 10
4-10
9CFU/g even more preferably 10
4-10
8The CFU/g composition.
Generating in a usual manner can be according to the yeast and the bacterial cultures of the inventive method use, for example comprise: inoculation yeast and/or bacterium in suitable culture medium, culture medium of inoculation like this is incubated the enough time makes these microorganisms suitably develop in incubator, by for example centrifugal they and culture medium are separated then.
Another theme of the present invention is the above-mentioned probio cooked food products that can obtain according to preparation method of the present invention.
The substantive characteristics of these probiotic foods is that they comprise the yeast that maybe can live that benefit is given birth to the work of amount, surpasses 10 usually
2CFU/g, preferred 10
4-10
9CFU/ restrains cooked food products, and these yeast are present in the ripe cake and/or filler and/or covering of described food.
Can be according to the quantity preferred 10 of the yeast that maybe can live of living in the probio cooked food products of the inventive method acquisition
4-10
8CFU/ restrains cooked food products.
Another theme of the present invention is some probiotic composition that can be used for carrying out according to method of the present invention.
In this article, particularly, a theme of the present invention is to comprise at least a fusing point (Mp) to be higher than 20 ℃ the fat and the probiotic composition that maybe can live, the preferred yeast that dewaters of at least a work, it is characterized by to tolerate and boil, be solid-state at ambient temperature, the weight of yeast accounts for the 0.0001%-30% of composition gross weight, and not starch-containing.According to a favourable embodiment of the present invention, even more preferably the weight of yeast accounts for the 0.0001%-15% of probiotic composition gross weight.
In this composition, fat/yeast weight ratio is preferably above 4/10 even more preferably above 5/10.
This probiotic composition can be the form of piece, section, thin slice, pearl, cube, micro-capsule or any other form of being suitable for covering or packing its contained yeast.
Another theme of the present invention is the method that is used to prepare according to probiotic composition of the present invention, is characterized as it and comprises: the first step, and the fat that at least a Mp is higher than 20 ℃ liquefies under the temperature of the Mp that is higher than described fat; Second step added the yeast that maybe can live, preferred dehydration of living in the fat after described fusing, preferably stir; Then, in the 3rd step, allow the liquefied mixture that obtains thus be cooled to the temperature of the Mp that is lower than described fat, thereby obtain solid-state composition.
The fritter that described composition can be divided into different sizes and shape then, such as piece, thin slice, pearl, cube, etc.
According to a flexible form of this method, can allow above-mentioned liquefied mixture temperature be lower than liquefied mixture top, the chamber evaporation of fatty Mp, thereby form micro-capsule, collect then.
To be the probiotic composition that boils of at least a tolerance be used to produce or the purposes of ripe probiotic products as COF another theme of the present invention, described probiotic composition preferably is solid-state at ambient temperature, and comprises at least a fusing point (Mp) and be higher than 20 ℃ the fat mentioned above and the yeast that maybe can live of at least a work.
Can be before the probio food composition that boils will according to probiotic composition of the present invention mix living cake and/or the filler and/or covering of the described living cake that is intended to adorn in.
Can also be used to eat raw product as the probio COF in filler or the covering composition according to probiotic composition of the present invention, and can be after boiling it be mixed these products.In the later case, the contained yeast of this composition can also stand the illeffects of various extraneous factors (such as composition such as the flavouring and the wine of humidity, oxygen content, pH, product formula).
Except above-mentioned arrangement, the present invention also comprises and will arrange by hereinafter describing other that manifest, the embodiment that they comprise the probiotic food of ripe cake at the embodiment and the preparation of preparation probiotic composition.
Yet, the understanding that should be understood that, these embodiment are the illustration as theme of the present invention, and are construed as limiting absolutely not.
Embodiment
Embodiment 1: the preparation probiotic composition
Used dehydration yeast: (sold by Lessafre, commodity are called Saf to saccharomyces cerevisiae
)
Saccharomyces bayanus is (with reference to IOC18-2007; France's agriculture meeting
The preservation thing, Paris Grignon)
Used fat: stearic palm oil (Mp=35 ℃)
Palm oil (Mp=45 ℃)
Palm oil (Mp=58 ℃)
Prepare as follows according to six kinds of probiotic compositions of the present invention:
With oil 90 ℃ of liquefaction.When the temperature of the oil of liquefaction like this returned to temperature between 60 ℃-35 ℃, it began to solidify gradually.Then with 1 gram yeast (10
10CFU/g) be added in the 99 gram oil, and careful mixing.
Allow mixture in ice-water bath, cool off then.
In case medium solidifies, it is thinly sliced.
Six kinds of probiotic compositions of thus obtained sheet form have the hereinafter described feature of table 1:
These comprise viable yeast (10 according to probiotic composition A-F of the present invention
8CFU/ restrains composition), thereby can be used as the living cake of the product that is intended to boil and/or the composition of filler.
Embodiment 2: prove that yeast tolerance boils
Each composition A-F is used to prepare the food that comprises ripe cake.
In addition, as a comparison, prepare two kinds of fluid compositions (they are not parts of the present invention) based on palm oil (Mp=20 ℃) by simple miscella and yeast:
-composition G: saccharomyces cerevisiae, 10
8CFU/ restrains composition
-composition H: saccharomyces bayanus, 10
8CFU/ restrains composition
1. prepare living cake
Hereinafter table 2 has shown the composition of living cake:
The living cake of Zhi Bei each comprises about 1x10 thus
6The living cake of individual viable yeast/restrain.Living cake in 38 ℃ of bakings 50 minutes, was boiled 25 minutes in 240 ℃ in baking box then.
In contrast, living cake is directly inoculated about 1x10
6Individual viable yeast/restrain living cake, these yeast are not subjected to the protection of fat in advance.
The end in case boil is cut into slices each food that obtains after cooling, to measure the viable yeast number that tolerance is boiled.
Hereinafter table 3 has shown the result who obtains:
These results show, when not being subjected to the protection of fat before yeast is boiling, can not find viable yeast in the food after boiling.
These results show that also according to the type of used fat, the viable yeast number that writes down in the final cooked food products is different.Be coated on yeast in Mp=20 ℃ the palm oil (corresponding to when yeast is imported living cake with comprising Mp=20 ℃ the composition H of oil or the living cake of G inoculation, they are not parts of the present invention) in fact in applied heat treatment, do not survive.Can suppose that in bake process, Mp=20 ℃ fractionated palm oil is dispersed in the living cake, and yeast is lived again by rehydrated.
On the other hand, the palm oil of Mp=45 ℃ or 58 ℃ makes it to preserve 10
4-4x10
4Individual viable yeast/gram cooked food products.
The fusing point of fat is high more, and described fat is big more to the protective effect of yeast survival.
Embodiment 3: the fat filler that comprises yeast
Preparation comprises the fat filler of viable yeast.They are corresponding to the prescription 1-3 that shows in the table 4 hereinafter (quantity of representing with % refers to account for the relative weight of filler gross weight):
Be prepared as follows these fillers: at first mix used yeast and fat (hydrogenation copra 32), thereby obtain solid-state probiotic composition, wherein had covering or be packaged in yeast in the fat according to the method among the embodiment 1 above; This probiotic composition is added in other composition of filler then.
These fillers both can be used for filling the product of eating raw that must boil subsequently, can be used for filling the cooked food products that boiled already again.
Embodiment 4: the water-based filler that comprises yeast
The water-based filler that comprises yeast (% is by weight) that has following composition with same way as preparation among the embodiment 3 above:
-hydrogenation copra 32 27%
-water 20%
-dewatered grape syrup 15%
-dextrose monohydrate 12%
-skimmed milk power 14%
-sugar 11.6%
-calcium hydroxide 0.05%
-guar gum 0.25%
-dehydration viable yeast 0.1%
(saccharomyces cerevisiae or saccharomyces bayanus)
This filler both can be used for filling the product of eating raw that must boil subsequently, can be used for filling the cooked food products that boiled already again.
Embodiment 5: the water-based filler that comprises yeast and lactic acid bacteria
The water-based filler that comprises viable yeast and lactic acid bacteria (% is by weight) that has following composition with same way as preparation among the embodiment 3 above:
-hydrogenation copra 32 27%
-water 10%
-dewatered grape syrup 14.8%
-dextrose monohydrate 13%
-fermentation culture (10%) 13% dewaters
Contain 99% yeast (saccharomyces cerevisiae or saccharomyces bayanus) (10
8Individual viable yeast/gram) and 1% lactic acid bacteria (Lactobacillus casei (Lactobacillus casei) DN.114001 or bifidobacterium breve (Bifidobacterium breve)) (10
11Individual bacterium alive/gram)
-sugar 12.1%
-calcium hydroxide 0.05%
-guar gum 0.25%
This filler both can be used for filling the product of eating raw that must boil subsequently, can be used for filling the cooked food products that boiled already again.
Claims (17)
1. fusing point is higher than 20 ℃ at least a fat and makes the yeast that maybe can live alive tolerance comprise purposes in the step that boils in the probiotic food manufacturing process of ripe cake, contain at least a filler and/or at least a covering in the described food alternatively, wherein earlier described fat and described yeast are mixed to form probiotic composition, the weight ratio of fat/yeast is introduced in the described probiotic food then greater than 4/10 in the said composition.
2. the purposes of claim 1, wherein said food is bread basket, its cake still comprises 10 after boiling
4-10
9The yeast that maybe can the live/gram cooked food products of individual work.
3. the purposes of claim 1, wherein said food is bread basket, its filler and/or covering comprise 10
4-10
9The yeast that maybe can the live/gram cooked food products of individual work.
4. be used to prepare the method for the probio cooked food products that after boiling, comprises the yeast that maybe can live alive, described method comprises the step that boils, it is characterized by and to comprise at least a probiotic composition that at least a fusing point is higher than the yeast that maybe can live of 20 ℃ fat and at least a work and before the step that boils, import in living cake or ripe cake and/or its filler and/or the covering, wherein described fat and described yeast are mixed to form probiotic composition and wherein the weight ratio of fat/yeast is greater than 4/10, prerequisite is that described yeast is in this product and azymic.
5. the method for claim 4 is characterized as temperature between the 150-300 ℃ step that boils and reaches 3-40 minute, and the central temperature of the product that is boiled must remain on and not be higher than 90-100 ℃ temperature.
6. claim 4 or 5 method are characterized as described fat and exist with 40% the amount that accounts for described probiotic composition gross weight at least.
7. claim 4 or 5 method are characterized as described fat and are selected from the fat that fusing point is greater than or equal to 30 ℃.
8. the method for claim 7 is characterized as described fat and is selected from the fat that fusing point is greater than or equal to 35 ℃.
9. the method for claim 8 is characterized as described fat and is selected from the fat of fusing point between 45-60 ℃.
10. claim 4 or 5 method, it is plant-derived to it is characterized by described fat, and be selected from Mp be 35 ℃ stearic palm oil, Mp be 45 ℃ and 58 ℃ palm oil, cocoa butter, peanut butter, palm-kernel oil, copra, edible wax, and composition thereof.
11. the method for claim 10, be characterized as described fat be selected from palm oil that Mp is 45 ℃ and 58 ℃, hydrogenation copra that Mp is 32 ℃, and composition thereof.
12. the method for claim 4 or 5 is characterized as yeast and is selected from the yeast that saccharomyces cerevisiae belongs to (Saccharomyces) and Kluyveromyces (Kluyveromyces).
13. the method for claim 4 or 5, the weight that is characterized as yeast accounts for the 0.0001%-30% of described probiotic composition gross weight.
14. the method for claim 4 or 5 is characterized as and also comprises bacterium in the probiotic composition.
15. the method for claim 14 wherein also comprises lactic acid bacteria in the probiotic composition.
16. can be by the probiotic food that comprises ripe cake of each method acquisition among the claim 4-15, described food comprises the yeast that maybe can live alive, it is characterized in that described product is a bread basket, yeast is present in the ripe cake, and this ripe cake still contains 10 after boiling
4-10
9The yeast that maybe can the live/gram cooked food products of individual work.
17. comprise the probiotic food of ripe cake, it is characterized in that described food is to obtain according to each method among the claim 4-15, and contain above 10
2The benefit of CFU/ gram delicatessen is given birth to the yeast that the work of amount maybe can be lived, and this yeast is present in the ripe cake and/or in the filler and/or covering of described food.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR00/09456 | 2000-07-19 | ||
| FR0009456A FR2811867B3 (en) | 2000-07-19 | 2000-07-19 | COOKED FOOD PRODUCTS CONTAINING LIVE YEASTS AND THEIR PREPARATION PROCESS |
| FR00/10474 | 2000-08-09 | ||
| FR0010474A FR2812794B1 (en) | 2000-08-09 | 2000-08-09 | COOKED FOOD PRODUCTS COMPRISING LIVE YEASTS AND PROCESS FOR PREPARING THE SAME |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1443040A CN1443040A (en) | 2003-09-17 |
| CN100577019C true CN100577019C (en) | 2010-01-06 |
Family
ID=26212541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01812941A Expired - Fee Related CN100577019C (en) | 2000-07-19 | 2001-07-17 | Contain cooked food products of viable yeast and preparation method thereof |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP1301081A1 (en) |
| CN (1) | CN100577019C (en) |
| AR (1) | AR032759A1 (en) |
| AU (1) | AU2001277598A1 (en) |
| BR (1) | BR0112628A (en) |
| CZ (1) | CZ301663B6 (en) |
| HU (1) | HUP0302049A2 (en) |
| PL (1) | PL202949B1 (en) |
| WO (1) | WO2002005652A1 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10213280A1 (en) * | 2002-03-25 | 2003-10-23 | Mars Inc | Protein-containing food product and process for its manufacture |
| DE102004004030A1 (en) * | 2004-01-27 | 2005-08-18 | Mars Inc. | Food product and process for its production |
| JP2007529214A (en) | 2004-03-19 | 2007-10-25 | ダニスコ エイ／エス | Emulsifying composition for shortening |
| DE102007037605A1 (en) | 2007-08-07 | 2009-02-12 | Mars Incorporated | Method and device for drying a material |
| EP2028265A1 (en) * | 2007-08-21 | 2009-02-25 | Beldem | Compositions for the release and protection of instant active dry yeasts |
| US9771199B2 (en) | 2008-07-07 | 2017-09-26 | Mars, Incorporated | Probiotic supplement, process for making, and packaging |
| CN101347139B (en) * | 2008-09-04 | 2011-03-23 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| FR2988565B1 (en) * | 2012-03-30 | 2014-08-22 | Lesaffre & Cie | BAKERY PRODUCTS CONTAINING NON-BAKING YEAST |
| US20130295227A1 (en) * | 2012-05-01 | 2013-11-07 | Robbert H. ter Haar | Composition Comprising a Sensitive Ingredient |
| JP6991508B2 (en) * | 2017-11-10 | 2022-01-12 | 国立大学法人帯広畜産大学 | How to make yeast for bread making and yeast for bread making |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2523483A (en) * | 1947-03-14 | 1950-09-26 | Stern Morris | Preserved yeast products |
| FR2233941B1 (en) * | 1973-06-22 | 1979-05-25 | Distillers Co Yeast Ltd | |
| FR2219758B1 (en) * | 1973-03-02 | 1980-04-18 | British Petroleum Co | |
| US5098725A (en) * | 1989-06-30 | 1992-03-24 | Bio-Dar, Ltd. | Heat stabilized flavoring agents coated with hydrogenated castor oil |
| WO1996008261A1 (en) * | 1994-09-16 | 1996-03-21 | The University Of New South Wales | Probiotic compositions |
| CN1142899A (en) * | 1995-04-28 | 1997-02-19 | 不二制油株式会社 | Sandwich material for dough or flour material and baked food using said material |
| EP0862863B1 (en) * | 1997-01-09 | 2001-10-17 | Societe Des Produits Nestle S.A. | Cereal product containing probiotics |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3717557B2 (en) * | 1995-09-26 | 2005-11-16 | 日本たばこ産業株式会社 | Pellet frozen raw yeast |
| FI108512B (en) * | 1997-08-22 | 2002-02-15 | Danisco Finland Oy | Pastous composition intended to be horrified, use of composition and products containing it |
-
2001
- 2001-07-17 PL PL363182A patent/PL202949B1/en unknown
- 2001-07-17 BR BR0112628-8A patent/BR0112628A/en not_active IP Right Cessation
- 2001-07-17 HU HU0302049A patent/HUP0302049A2/en unknown
- 2001-07-17 AU AU2001277598A patent/AU2001277598A1/en not_active Abandoned
- 2001-07-17 CZ CZ20030153A patent/CZ301663B6/en not_active IP Right Cessation
- 2001-07-17 EP EP01955431A patent/EP1301081A1/en not_active Ceased
- 2001-07-17 CN CN01812941A patent/CN100577019C/en not_active Expired - Fee Related
- 2001-07-17 WO PCT/FR2001/002323 patent/WO2002005652A1/en active Search and Examination
- 2001-07-18 AR ARP010103432A patent/AR032759A1/en active IP Right Grant
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2523483A (en) * | 1947-03-14 | 1950-09-26 | Stern Morris | Preserved yeast products |
| FR2219758B1 (en) * | 1973-03-02 | 1980-04-18 | British Petroleum Co | |
| FR2233941B1 (en) * | 1973-06-22 | 1979-05-25 | Distillers Co Yeast Ltd | |
| US5098725A (en) * | 1989-06-30 | 1992-03-24 | Bio-Dar, Ltd. | Heat stabilized flavoring agents coated with hydrogenated castor oil |
| WO1996008261A1 (en) * | 1994-09-16 | 1996-03-21 | The University Of New South Wales | Probiotic compositions |
| CN1142899A (en) * | 1995-04-28 | 1997-02-19 | 不二制油株式会社 | Sandwich material for dough or flour material and baked food using said material |
| EP0862863B1 (en) * | 1997-01-09 | 2001-10-17 | Societe Des Produits Nestle S.A. | Cereal product containing probiotics |
Also Published As
| Publication number | Publication date |
|---|---|
| AR032759A1 (en) | 2003-11-26 |
| CN1443040A (en) | 2003-09-17 |
| CZ301663B6 (en) | 2010-05-19 |
| WO2002005652A1 (en) | 2002-01-24 |
| PL363182A1 (en) | 2004-11-15 |
| PL202949B1 (en) | 2009-08-31 |
| HUP0302049A2 (en) | 2003-09-29 |
| CZ2003153A3 (en) | 2003-06-18 |
| BR0112628A (en) | 2003-07-01 |
| AU2001277598A1 (en) | 2002-01-30 |
| EP1301081A1 (en) | 2003-04-16 |
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Owner name: KAFUTE FOOD HOLD CONTROLLING INTEREST CO., LTD. Free format text: FORMER OWNER: GROUPE DANONE RIERWEI CO.,LTD. Effective date: 20090807 Owner name: KAFUTE FOOD GLOBAL BRANDS LIMITED LIABILITY COMPAN Free format text: FORMER OWNER: KAFUTE FOOD HOLD CONTROLLING INTEREST CO., LTD. Effective date: 20090807 |
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