CZ24723U1 - Homogeneous milk candy with probiotics - Google Patents

Description

Homogeneous milk candy with probiotics

Technical field

The invention relates to probiotic milk candies having a homogeneous structure, a deliciously milky taste and containing nutritionally valuable milk proteins, milk minerals and live probiotic cultures.

BACKGROUND OF THE INVENTION

To date, confectionery containing milk or yogurt in low concentration has been known so that these ingredients merely impart a complementary flavor to fruit candies or jellies. The nutritional value of fruit jelly candies or fruit candies (droplets, rets, furé) has so far been increased by the addition of a calcium- and phosphorus-containing preparation. other minerals and / or vitamins and / or addition of probiotic cultures.

Furthermore, chocolate confectionery containing milk or yogurt has been known, such as milk chocolate candies or milk filled chocolate candies.

In addition, caramels have been known from thickened sweetened milk 15 and other raw materials, the development of characteristic color and aroma due to the Maillard reactions of milk proteins with sucrose and lactose.

A disadvantage of the above-mentioned technical solutions is the low concentration of milk or yoghurt, respectively. the chemical reactions of the milk components and hence the negligible contribution of the milk components, in particular milk proteins and peptides and naturally occurring minerals, including bioavailable calcium, to the nutritional value of the confectionery products. Another disadvantage is the distinctly sweet taste and distinctive fruity flavor, which overrides the taste of dairy ingredients.

A less common, but still known technical solution is a candy whose main ingredient is skimmed milk powder. These candies further comprise glucose syrup, sucrose and color and aroma modifiers. The disadvantage of this solution is that the candies do not contain probiotic microorganisms.

The essence of the technical solution

These drawbacks are overcome by the homogeneous milk candy with probiotics according to the present invention, which consists in that the candy contains 15 to 35 wt. % sugars such as sucrose, glucose, fructose, 15 to 35 wt. % syrup, e.g., glucose syrup, corn syrup, rice syrup, agave syrup, maple syrup, 10 to 30 wt. dried or lyophilized probiotic cultures of selected strains, in particular belonging to the genera Bifidobacterium, Lactobacillus, Enterococcus, wherein the density of the probiotic microorganisms is 1 χ 10 ² to 1 χ 10 ⁵ KTJ / g candy, and the remainder up to 100 wt. it consists of milk powder and / or cream of different fat content.

The homogeneous milk candy with probiotics further preferably comprises 0.5 to 10 wt. % of prebiotics and / or 1 to 25 wt. % dried or lyophilized cultures without probiotic properties, in particular belonging to the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, 0.005 to 1 wt. % of food flavorings and / or 0.001 to 2 wt. % mineral preparation and / or 0.001 to 2 wt. % of the vitamin preparation and / or 0.1 to 5 wt. % vegetable oil and / or 0.01 to 1 wt. % of an emulsifier and / or 0.1 to 2 wt. % of gelling agents and / or 0.01 to 1 wt. Lactic acid.

The consistency of the homogeneous milk candy with probiotics is such that the candy can be sucked, licked or bitten. The candy according to the present invention has a distinctly deliciously milky taste and is therefore a sensory alternative to conventional fruit candy. At the same time, the candy according to the present invention contributes to the daily intake of the beneficial probiotic microorganisms and due to the lower content of sugars and increased content of milk proteins and minerals from milk

Its consumption from the point of view of the risk of dental caries development is more suitable than conventional candies.

Examples of technical solutions

Homogeneous milk candy with probiotics contains 28 wt. % sucrose, 20 wt. % of basket syrup, 22 wt. lyophilized unconcentrated cultures of Bifidobacterium sp.

CCDM 94 and 30 wt. Density of probiotic microorganisms is 5 ^x 10 ² cfu / g.

2. The homogeneous milk candy with probiotics contains 12 wt. % sucrose, 12 wt. % fructose, 16 wt. agave syrup, 15 wt. % dried, unconcentrated cultures of Lactobacillus and acidophillus CCDM 151, 40 wt. % skimmed milk powder and 5 wt. fructooligosaccharides. The density of probiotic microorganisms is 1 ^χ 10 ³ KTJ / g.

3. The homogeneous candy with probiotics contains 25 wt. % glucose, 30 wt. % corn syrup, 7 wt. lyophilized concentrated cultures of Bifidobacterium sp. CCDM 94, 7 wt. lyophilized concentrated cultures of Lactobacillus acidophilus CCDM 151, 23 wt.

% of whole milk powder, 1 wt. galactooligosaccharides and 7% by weight of a lyophilized, unconcentrated culture of Streptococcus thermophilus CCDM 144. The density of the probiotic microorganisms is 5 χ 10 ⁴ CFU / g.

4. The homogeneous candy with probiotics contains 26.85 wt. % sucrose, 17 wt. % of rice syrup, 16 wt. dried concentrated cultures of Lactobacillus rhamnosus CCDM 150, 30 wt. % skimmed milk powder, 10 wt. % unconcentrated yogurt cultures of CCDM 21, 0.05 wt. % yoghurt flavor and 0.1 wt. Lactic acid. The density of probiotic microorganisms is 1 ^χ 10 ³ KTJ / g.

5. The homogeneous candy with probiotics contains 24.95 wt. % glucose, 25 wt. % of maple syrup, 25 wt. lyophilized unconcentrated cultures of Enterococcus durans CCDM 922,

25 wt. dried cream and 0.05 wt. preparation of minerals from milk. The density of probiotic microorganisms is 5 ^χ 10 ⁴ KTJ / g.

6. The homogeneous candy with probiotics contains 28 wt. % fructose, 30.39 wt. % corn syrup, 18 wt. % dried, unconcentrated cultures of Enterococcus faecium CCDM 945, 20 wt. % skimmed milk powder, 3 wt. mull, 0.01 wt.%, creamy aroma, 0.1 wt. % of a multivitamin preparation and 0.5 wt. gelatin. The density of probiotic microorganisms is 1 ^χ 10 ³ CU / g.

7. The homogeneous candy with probiotics contains 18 wt. % sucrose, 20 wt. % of rice syrup, 24 wt. % lyophilized concentrated cultures of Lactobacillus helveticus CCDM 92, 23.529 wt. % skimmed milk powder, 7 wt. % isomaltooligosaccharides, 5 wt.

% mesophilic concentrated cultures of CCDM 1, 0.01 wt. % creamy aroma, 0.05 wt. % lactic acid, 0.01 wt. % mineral preparation with calcium and phosphorus, 0.001 wt. % vitamin C preparation, 0.2 wt. % pectin, 2 wt. % evening primrose oil and 0.2 wt. soya lecithin. The density of probiotic microorganisms is 5 ^χ 10 ² KTJ / g.

Claims (7)

PROTECTION REQUIREMENTS 40 1. A homogeneous milk candy with probiotics, characterized in that it contains 15 to 15 35 wt. % sugars, 15 to 35 wt. % syrup, 10 to 30 wt. dried or lyophilized probiotic cultures such that the density of the probiotic microorganisms is 1 ^χ 10 ² to 1 ^χ 10 ⁵ KTJ / g candy, and the remainder up to 100 wt. consists of milk powder and / or cream, A homogeneous milk candy with probiotics according to claim 1, characterized in that: 45 further comprises 0.5 to 10 wt. prebiotics. • 2CZ 24723 Ul A homogeneous milk candy with probiotics according to the preceding claims, characterized in that it further comprises 1 to 25 wt. dried or lyophilized cultures without probiotic properties. A homogeneous milk candy with probiotics according to the preceding claims, characterized in that it further comprises 0.005 to 1 wt. % of food flavorings and / or 0.01 to 1 wt. Lactic acid. 5. A homogeneous milk candy with probiotics according to the preceding claims, characterized in that it further comprises from 0.001 to 2% by weight. % mineral preparation and / or 0.001 to 2 wt. vitamin preparation. io 6. A homogeneous milk candy with probiotics according to the preceding claims, characterized in that it further comprises 0.1 to 2 wt. gelling agents. A homogeneous milk candy with probiotics according to the preceding claims, characterized in that it further comprises 0.1 to 5 wt. % vegetable oil and / or 0.01 to 1 wt. emulsifier.