EP0858267A1 - Formulations a effet probiotique - Google Patents

Formulations a effet probiotique

Info

Publication number
EP0858267A1
EP0858267A1 EP96934180A EP96934180A EP0858267A1 EP 0858267 A1 EP0858267 A1 EP 0858267A1 EP 96934180 A EP96934180 A EP 96934180A EP 96934180 A EP96934180 A EP 96934180A EP 0858267 A1 EP0858267 A1 EP 0858267A1
Authority
EP
European Patent Office
Prior art keywords
weight
formulation according
chocolate
microorganisms
lactobacillus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP96934180A
Other languages
German (de)
English (en)
Inventor
Wolfgang Kneifel
Josef Raffalt
Helmut Viernstein
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ed Haas Nahrmittel GmbH
Original Assignee
Ed Haas Nahrmittel GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ed Haas Nahrmittel GmbH filed Critical Ed Haas Nahrmittel GmbH
Publication of EP0858267A1 publication Critical patent/EP0858267A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/745—Bifidobacteria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis

Definitions

  • the invention relates to probiotically active formulations, in particular for use in the field of food technology.
  • probiotics According to a modern definition (Havenaar et al., "Probiotics: A General View” in: “The Lactic Acid Baceria, Volume 1", BJB Wood Ed. (1992), Elsevier Applied Science, 155 / 156) denotes monocultures or mixed cultures of living microorganisms which are applied to animals and humans and which advantageously influence the host by improving the properties of the naturally present microflora.
  • probiotics only applies to products that contain living microorganisms (eg as freeze-dried cells or in fermented products), improve the health status of humans and animals, the effect in the mouth, the gastrointestinal tract, the above respiratory tract or the urogenital tract can unfold.
  • lactic acid bacteria encompasses a category of microorganisms which, due to their human-specific and food-technological properties, have become the focus of scientific interest in recent years and are increasingly being used in probiotic compositions.
  • Taxonomically the spectrum of lactic acid bacteria currently essentially includes the genera Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Enterococcus, Bifidobacterium, Carnobacterium and Sporolactobacillus (Bergey's Manual of Systematic Bacteriology, IX. Ed.). Some of these representatives (Lactobacillus, Bifidobacterium and Enterococcus) are considered natural and useful intestinal dwellers of humans (and also of animals) and occur there - depending on the intestinal segment, age and dietary habits - in different numbers of germs. The effect of lactic acid bacteria is generally divided into four main effects: 1. Biochemical (including improvement of nutrient utilization)
  • Antimicrobial e.g. repressive growth inhibition of pathogenic germs
  • Bacteria For the functionality of viable or living lactic acid Bacteria is crucial that they are ingested in a sufficiently high germ density, since the natural barriers permanently kill microorganisms.
  • Living microorganisms are difficult to stabilize, so they are usually in dried form in preparations.
  • the representation can be carried out by different drying processes, such as lyophilization, spray drying, etc.
  • the object of the present invention is therefore to provide a probiotic formulation which has a high degree of gastric juice resistance, is easy to administer and process as a food additive and can also be produced and used in a reproducible manner on an industrial scale can.
  • these formulations should have a long shelf life, which is particularly important in the case of such sensitive products.
  • a probiotically active formulation comprising microorganisms stabilized by lyophilization and a food-borne carrier and coating material which allows the microorganisms stabilized by lyophilization to pass through gastric juice in at least ten times the number of germs compared to the pure number , dried microorganism preparation, the microorganisms stabilized by lyophilization being melted in the carrier or - in the case of liquid or pulpy consistency of the carrier - suspended in this carrier.
  • the special feature of the present invention is that a microorganism-containing formulation is produced which has a high degree of gastric juice resistance and is easy to process.
  • the production can also be carried out on an industrial scale with high reproducibility; the formulations obtained are outstandingly suitable as an additive to foods and luxury foods.
  • Vegetable fats or vegetable fat products are particularly preferred food-processing vehicles and auxiliaries. According to the invention, these include in particular: liquid vegetable oils based on natural substances with small proportions (below 3%) of unsaturated fatty acids (including commercially available partially hydrogenated oils which are intended for normal consumption), solid vegetable fats such as cocoa butter, coconut fat or other fats of vegetable origin with partial or in particular those with complete hydrogenation, or other cocoa products, such as in particular chocolate.
  • the carriers and auxiliaries according to the invention are largely free from water, ie their water content is below 0.5%, preferably below 0.01%, in particular below 0.001%. These carriers and envelopes provide efficient protection not only against moisture during storage, but also during gastric passage.
  • the simple way of processing greatly facilitates the technological implementation of finished food and beverages.
  • the carrier and shell material can be applied directly as a melt and adheres to the surface of the food or luxury food after cooling.
  • the further processing is made considerably easier by the fact that it is in the melted or suspended form, since the carrier material also offers this protective cover to the sensitive microorganisms.
  • the preparations according to the invention can be incorporated into complex foods in a simple manner.
  • the chocolate into which the lyophilized microorganisms have been melted can easily be used to produce a dietetically valuable muesli, chocolate bar or cocoa drink.
  • Suitable solid carriers are therefore substances which can be at least partially liquefied even at temperatures below 60 ° C., preferably below 50 ° C. or - more preferably - at a maximum of 40 ° C. Larger temperature gradients are avoided in the melting process, so that the microorganisms are incorporated into the carrier as gently as possible.
  • lyophilizates After the freeze-drying process, lyophilizates have a w values in the Range from 0.1 to 0.15. They are able to quickly absorb large quantities of water from the surrounding area. Since nutrient residues are contained in every lactic acid bacterial lyophilisate, an initialization of the life processes in the microorganisms is brought about by the water absorption.
  • lyophilized microorganisms are used, these preferably having a residual nutrient or other admixture of less than 10%, particularly preferably less than 5%, usually by 3%.
  • the lyophilized microorganisms are introduced directly (for example, melted) into the suitable carrier substances and enveloping substances, as a result of which these substances can immediately develop their protective effect and contact with the ambient air (and the moisture contained therein) is largely avoided.
  • the carriers and auxiliaries according to the invention thus enable the lyophilized microorganisms to be embedded in an airtight and water-repellent manner, as a result of which the storage stability of the formulations obtained is decisively improved compared to the preparations previously used in food technology.
  • the probiotic formulations of lyophilized microorganisms and carrier and coating material according to the invention therefore have an a w value of less than 0.1, preferably between 0.05 and 0.1. These values are determined by measuring the ErH ("Equilibrum relative Humidity") over the formulations in a calibrated moisture measuring cell.
  • these carriers also have an effect on the microorganisms that confers resistance to gastric juice.
  • These carriers obviously enable an efficient protective cover which is not or only slightly affected by the gastric juices. is grasped around the bacteria so that they can enter the intestine in high numbers of germs.
  • strains from the families Lactobacteriaceae preferably from the genera Streptococcus, Lactobacillus, Enterococcus and Bifidobacterium, and Enterobacteriaceae, preferably from the genera Enterobacter and Escherichia, are used as lyophilized microorganisms in the formulations according to the invention, the types lactobac . bulgaricus, Lactobacillus acidophilus, Lactobacillus casei subsp. casei, lactobacillus helveticus, lactobacillus lactis, lactobacillus salivarius, lactobacillus plantarum, streptococcus salivarius subsp.
  • thermophilus Enterococcus faecium, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum (and other Bifidobacterium species) and physiological Escherichia coli and mixtures of these microorganisms are particularly preferred.
  • the formulation according to the invention advantageously further comprises formulation auxiliaries or technically necessary adjuvant components such as emulsifiers (e.g. egg and soy lecithin) and antioxidants (e.g. ascorbyl palmitate and various tocopherols).
  • emulsifiers e.g. egg and soy lecithin
  • antioxidants e.g. ascorbyl palmitate and various tocopherols.
  • concentration of these substances used depends on the quantities that are common in food technology.
  • the probiotic formulation according to the invention generally comprises
  • Lyophilization stabilized microorganisms - 10 to 99 wt .-%, preferably 70 to 90 wt .-%, food processing and bulking agents and 0 to 50 wt .-%, preferably 1 to 5 wt .-%, auxiliaries
  • a particularly preferred probiotic formulation comprises microorganisms of the Lactob species stabilized by lyophilization. acillus acidophilus and chocolate.
  • Formulations which contain 10 to 25, in particular 15 to 23% by weight, of lyophilized microorganisms are particularly preferred.
  • the invention naturally also relates to foods of all types which comprise a probiotic formulation according to the invention, in particular reform products which must be particularly valuable in terms of diet. Muesli products, muesli bars, fiber products, soy products and particularly demanding confectionery products are particularly preferred.
  • the present invention relates to the use of the probiotically active formulations according to the invention as additives for foods or medicaments, in particular for the production of a preparation or a food for supporting the treatment of disorders of the intestinal flora.
  • probiotic formulation 1 to 10% by weight, preferably 2 to 5% by weight, probiotic formulation according to the invention
  • Oat flakes and wheat flakes are mainly used as cereal flakes, but rye, soy, barley and corn products and the like can also be used. Like. Be used. All edible varieties can be used as nuts, preferably of course hazelnuts, walnuts, coconuts, almonds, pecans and peanuts.
  • the muesli according to the invention can additionally contain fruits of all kinds, preferably dried fruits. Preferred are raisins, dried or powdered peaches, apricots, oranges, lemons, apples and pears.
  • the muesli can also contain suitable ingredients, e.g. Flavorings, sweeteners, other fiber, vitamins, minerals, extruded cereal products.
  • suitable ingredients e.g. Flavorings, sweeteners, other fiber, vitamins, minerals, extruded cereal products.
  • Another preferred cereal according to the present invention contains:
  • Chocolate components are, for example, milk chocolate, cooked chocolate, cocoa, extruded chocolate, bitter chocolate, chocolate flakes or scattered egg, but also suitable chocolate substitutes, such as e.g. Carobin, and of course a pro-biotically effective preparation according to the invention, in which the microorganisms stabilized by drying are melted into chocolate.
  • Another special muesli according to the invention contains:
  • the muesli according to the invention has a coordinated composition of the components which particularly supports a good probiotic effect of the formulation according to the invention.
  • the muesli is preferably formulated as a snack product, with sugar syrups serving as binders for agglomeration of the muesli components and a baking process giving the muesli itself a typical taste and the required low residual water content, thus low water activity (a w value ⁇ 0.3).
  • the cereal described can correspond to that according to the prior art for the production of breakfast cereals, it being possible for the formulation according to the invention to be applied separately to the syrup-bound cereal.
  • the preparation of the probiotically active formulations according to the invention is preferably carried out in such a way that the microorganisms stabilized by lyophilization are melted into the carrier or, in the case of a liquid or pulpy consistency of the carrier, are suspended in this carrier and then the carrier containing microorganisms is mixed (preferably granulated) with the other components of the formulation and optionally processed and / or packaged.
  • a chocolate cereal of the following composition was prepared by mixing the specified components in a cube mixer (Erweka):
  • the microbial count was determined using the Koch plate method.
  • the live bacterial content of Lactobacillus acidophilus was determined on Rogosa agar by plating various dilutions of the starting material. The plates were incubated for 72 hours at 37 ° C. in an anaerobic environment and the colonies obtained were counted.
  • the chocolate cereal with the probiotic formulation according to the invention was presented to a group of six test persons in a blind test for tasting.
  • the standard product "Haas chocolate muesli” from Haas served as a comparative product. Loading The sensory properties of the products were assessed. Particular attention was paid to the examination for any presence of foreign taste in the muesli. For the tasting, 50 g of muesli were mixed with 100 ml of tempered milk (approx. 25 ° C).
  • the chocolate muesli with the probiotically active formulations according to the invention was evaluated positively by all testers. It was judged to be sufficient and pleasant tasting of chocolate and was unanimously called "chocolate muesli". A disturbing foreign taste was not found by any of the test subjects.
  • the comparative product Haas-chocolate muesli in its existing form was characterized by the testers as a typical muesli, without pronounced or deviating taste properties.
  • a live germ count after gastric passage which according to the present invention is at least 10 times, preferably at least 100 times, in particular at least 1000 times, higher than that of the pure, dried microorganism preparation readily achievable with the formulations according to the invention.
  • a lyophilisate from Lactobacillus acidophilus (L.acidophilus 74-2, Wiesby) with a guaranteed germ density of 1.0 x 10 11 CFU / g was in an amount of 500 g in a carrier and Hüllstoff ⁇ melt consisting of 2500 g CEBES (Laurian cocoa butter substitute, Aarhus Olie, DK) and 25 g of Ronoxan TM (Hoffmann-LaRoche, CH) were introduced and mixed at a melt temperature of 40 ° C.
  • CEBES Laurian cocoa butter substitute, Aarhus Olie, DK
  • Ronoxan TM Hoffmann-LaRoche, CH
  • Example 6 45.5 kg of dry muesli (from Haas, AT) was coated in a drawer with the formulation obtained in Example 6. This partial batch was made up to a total of 1000 kg with untreated muesli, mixed back and packed.
  • the bacterial counts of Lactobacillus were determined on Rogosa agar Plate casting process determined from various dilution levels of the starting material. The plates were incubated for 72 h at 37 ° C. in an anaerobic environment and the colonies obtained were evaluated.
  • the finished muesli was indistinguishable from the preliminary product (Haas-Müsli, company Haas, AT) in terms of sensors and showed its aroma and textural peculiarities.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Molecular Biology (AREA)
  • Public Health (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une formulation à effet probiotique renfermant des micro-organismes stabilisés par lyophilisation et un substrat alimentaire, lequel permet que les micro-organismes lyophilisés traversent le suc gastrique avec un nombre de germes plus élevé. Les micro-organismes lyophilisés contenus dans le substrat sont fondus. L'invention concerne également leur utilisation comme additifs alimentaires ainsi que comme aliment, notamment du muësli, contenant cette formulation.
EP96934180A 1995-11-02 1996-11-04 Formulations a effet probiotique Withdrawn EP0858267A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
AT180995 1995-11-02
AT180995 1995-11-02
PCT/AT1996/000212 WO1997016077A1 (fr) 1995-11-02 1996-11-04 Formulations a effet probiotique

Publications (1)

Publication Number Publication Date
EP0858267A1 true EP0858267A1 (fr) 1998-08-19

Family

ID=3521444

Family Applications (1)

Application Number Title Priority Date Filing Date
EP96934180A Withdrawn EP0858267A1 (fr) 1995-11-02 1996-11-04 Formulations a effet probiotique

Country Status (3)

Country Link
EP (1) EP0858267A1 (fr)
AU (1) AU7265596A (fr)
WO (1) WO1997016077A1 (fr)

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DE29724816U1 (de) † 1997-01-09 2004-07-22 Société des Produits Nestlé S.A. Probiotik enthaltendes Getreideprodukt
IT1304170B1 (it) 1998-12-15 2001-03-08 Novartis Nutrition Ag Composti organici
DE19962427A1 (de) 1999-12-22 2001-07-12 Nutrinova Gmbh Verkapselte multifunktionelle, biologisch aktive Nahrungsmittelkomponente, Verfahren zu ihrer Herstellung und ihre Anwendung
WO2006007470A1 (fr) * 2004-07-01 2006-01-19 General Mills, Inc. Micro-organismes encapsules dans du chocolat, produits alimentaires enrobes de chocolat, et methodes de preparation
CA2570125A1 (fr) * 2004-07-01 2006-01-19 General Mills, Inc. Cultures encapsulees dans des graisses composees, cereales de petit dejeuner recouvertes de ces graisses, et procedes d'elaboration
JP2009523027A (ja) * 2006-01-11 2009-06-18 アテューン フーズ プロバイオティック食品、その調製のためのプロセスおよび摂取量の管理
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
FR2936131B1 (fr) * 2008-09-24 2011-01-14 Bongrain Sa Procede et installation de preparation d'un fromage ou d'une specialite fromagere, et produits obtenus
US20100330151A1 (en) * 2009-06-25 2010-12-30 Mary Elaine Freeland Method of Promoting Gastrointestinal Health Using a Combination of a Probiotic Microorganism and Chocolate
US20110027417A1 (en) 2009-07-31 2011-02-03 Patrick Joseph Corrigan Process for Dusting Animal Food
US10104903B2 (en) 2009-07-31 2018-10-23 Mars, Incorporated Animal food and its appearance
US9173423B2 (en) 2009-07-31 2015-11-03 The Iams Company Animal food kibble with electrostatically adhered dusting
US9210945B2 (en) 2009-07-31 2015-12-15 The Iams Company Animal food having low water activity
US8691303B2 (en) 2009-07-31 2014-04-08 The Iams Company Dusted animal food
AU2016220193A1 (en) 2015-02-16 2017-09-07 Mars, Incorporated Interlocking kibble
US11388914B2 (en) 2015-04-28 2022-07-19 Mars, Incorporated Process of preparing a wet pet food, wet pet food produced by the process and uses thereof

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Also Published As

Publication number Publication date
WO1997016077A1 (fr) 1997-05-09
AU7265596A (en) 1997-05-22

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