CZ24574U1 - Dietary fermented probiotic rice-based milk product - Google Patents

Description

Technical field

The technical solution relates to a dietary fermented rice-based probiotic dairy product suitable for healthy nutrition, especially for the nutrition of selected groups of consumers with more difficult digestion, for the feeding of children and seniors.

Background Art

Milk rice is a product commonly found on the trade network. However, it is only a pasteurized or otherwise heat-treated product containing rice and milk and optionally flavoring. This product brings benefits to the consumer in the form of nutrients from the ingredients used.

Rice is easily digestible, does not cause flatulence, is suitable as a dietary food for people after surgery of the stomach and gallbladder. It contains mucus-forming substances, which is important for the treatment of digestive disorders and intestinal diseases. Rice is low-calorie, cholesterol-free and gluten-free.

Rice starch is digested and absorbed slowly while releasing glucose into the blood, which helps control blood sugar levels. This is a good food for people suffering from diabetes or hypoglycemia (low blood sugar).

Milk is an important food containing significant proteins, easily digestible fat and important minerals especially calcium and vitamins.

The disadvantage of this heat-treated product is the absence of a natural beneficial microflora that is needed to maintain good digestion and boost immunity.

The essence of the technical solution

These disadvantages are eliminated by the dietary fermented rice-based probiotic dairy product which comprises 55 to 95 wt. % of milk and / or milk derivatives and 5 to 45 wt. rice and 10 ⁶ to 10 ⁸ probiotic bacteria per gram of product. The dietary Fermented Probiotic Dairy Product contains strains of lactic acid bacteria of the genera Lactobacillus, Lactococcus and Streptococcus and strains of the genus Bifidobacterium and Enterococcus. The dietary fermented probiotic milk product further comprises calcium, magnesium, phosphorus in a balanced form at a rate of min. 15% DDD - recommended daily allowance.

The dietary fermented probiotic milk product further comprises 0.5 to 1 wt. essential n-3 polyunsaturated fatty acids at a rate of 0.3 g alpha-linolenic acid per 100 g and per 100 kcal or at least 40 mg total eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal. The dietary fermented probiotic milk product further comprises flavoring with a fruit component of 10 to 20% by weight. or 0.2 to 1 wt. aromat.

The advantage of the technical solution is the application of Lbe strains. plantarum to dairy-rice matri35 ce. The probiotic bacterial content of 10 ⁶ to 10 ⁸ significantly affects the health effect of the dairy product. Similarly, dairy products can be characterized by Lbe strains. plantarum with probiotic properties also into the milk matrix, which, without fortification, shows unsuitability for the use of the observed strains. Because the product is fermented, the milk and rice present therein are more digestible.

Lactobacillus plantarum, as a component of some foods, provides a natural and healthy bowel function. Lactobacillus plantarum has proved to be very effective in the treatment of irritable bowel, Crohn's disease and colitis. It has the ability to inhibit pathogenic microorganisms and has the ability to protect some nutrients, vitamins and antioxidants. His rare production of valuable lysine amino acid was also found.

-1 CZ 24574 Ul

Examples of technical solutions

A rice-based dietary fermented probiotic milk product comprises 65 wt. % milk and 20 wt. rice. It also contains 10 ⁶ probiotic Lactobacillus plantarum bacteria per gram of product. It also contains strains of lactic acid bacteria of the genus Lactobacillus, Lacto5 coccus and Streptococcus, and strains of the genus Bifidobacterium and Enterococcus. It also contains calcium, magnesium, phosphorus in a balanced form at a min. 15% DDD. It also contains essential n-3 polyunsaturated fatty acids at a rate of 0.3 g alpha-linolenic acid per 100 g per 100 kcal. Furthermore, it contains 15 wt. fruit ingredients.

2. Rice-based dietary fermented probiotic milk product contains 75 wt. % of milk and / or milk derivatives and 24.4 wt. rice. It also contains 10 ⁶ probiotic Lactobacillus plantarum bacteria per gram of product. It further contains strains of lactic acid bacteria of the genus Lactobacillus, Lactococcus and Streptococcus and strains of the genus Bifidobacterium and Enterococcus. It also contains calcium, magnesium, phosphorus in a balanced form at a min. 15% DDD. In addition, it contains 40 mg of total eicosapentaenoic acid and docosahexaenoic acid per 100 g

100 kcal. Furthermore, it contains 0.6 wt. aromat.

A rice-based dietary fermented probiotic dairy product is prepared by first preparing a dairy-rice substrate containing 90 wt. % milk, 5 wt. % rice, 5 wt. whey. The matrix thus obtained is inoculated with the strain Lactobacillus plantarum. The bacterial strain is cultured under optimal culture conditions. The resulting product contains probiotic microorganisms at a minimum density of 10 ⁶ in 1 g.

Rice-based dietary fermented rice-based probiotic milk product is prepared by preparing a milky-rice substrate containing 55 wt. % milk, 5 wt. % rice, 26 wt. % whey, 12 wt. flavoring fruit ingredients, 1 wt. % mineral preparation containing calcium, magnesium and phosphorus in a balanced ratio, 1 wt. essential polyunsaturated fatty acids. The matrix thus obtained is inoculated with a strain of Lactobacillus plantarum and lactic acid bacteria of the genera Lactobacillus, Lactococcus and Streptococcus, and strains of the genus Bifidobacterium and Enterococcus. The microorganisms are cultured and the resulting product contains probiotic microorganisms at a minimum density of 10 ⁷ in 1 g.

Claims (5)

PROTECTION REQUIREMENTS 30 1. Rice-based dietary fermented probiotic dairy product, characterized in that it contains 55 to 95 wt. % of milk and / or milk derivatives and 5 to 45 wt. rice and 10 ⁶ to 10 ⁸ probiotic bacteria per gram of product. 2. The rice-based dietary fermented probiotic dairy product of claim 1 comprising lactic acid bacteria strains of the genera Lactobacillus, Lacto35 coccus and Streptococcus and strains of the genera Bifidobacterium and Enterococcus. The rice-based dietary fermented probiotic dairy product according to claims 1 and 2, further comprising calcium, magnesium, phosphorus in balanced form at a dose of min. 15% DDD - recommended daily allowance. A rice-based dietary fermented probiotic dairy product according to claims 1 to 3, further comprising 0.5 to 1 wt. essential n-3 polyunsaturated fatty acids at a dose of 0.3 g alpha-linolenic acid per 100 g and per 100 kcal, or at least 40 mg of total eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal. -2EN 24574 Ul The rice-based dietary fermented probiotic dairy product of claims 1 to 4, further comprising flavoring the fruit component with 10 to 20 wt. or 0.2 to 1 wt. aromat.