EP4629841A1 - Probiotic-containing sour cherry flavored drink - Google Patents

Probiotic-containing sour cherry flavored drink

Info

Publication number
EP4629841A1
EP4629841A1 EP23908019.5A EP23908019A EP4629841A1 EP 4629841 A1 EP4629841 A1 EP 4629841A1 EP 23908019 A EP23908019 A EP 23908019A EP 4629841 A1 EP4629841 A1 EP 4629841A1
Authority
EP
European Patent Office
Prior art keywords
sour cherry
probiotic
nectar
sour
culture
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.)
Pending
Application number
EP23908019.5A
Other languages
German (de)
French (fr)
Inventor
Fatih TÖRNÜK
Perihan Kübra AKMAN
Hasan YET M
Muhammed Zeki DURAK
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.)
Istanbul Sabahattin Zaim Universitesi
Yildiz Teknik Universitesi Doner Sermaye Isletme Mud
Original Assignee
Istanbul Sabahattin Zaim Universitesi
Yildiz Teknik Universitesi Doner Sermaye Isletme Mud
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 Istanbul Sabahattin Zaim Universitesi, Yildiz Teknik Universitesi Doner Sermaye Isletme Mud filed Critical Istanbul Sabahattin Zaim Universitesi
Publication of EP4629841A1 publication Critical patent/EP4629841A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics

Definitions

  • the invention relates to sour cherry flavored food supplement which can be used in the food industry as a healthy and useful, whose calorie content is reduced, which contains a sufficient number (>10 6 cfu/mL) of probiotic bacteria during the shelf life, which does not contain any additives other than sugar, which contains live probiotics during the shelf life and which is a functional food.
  • a healthy diet is an adequate and balanced diet.
  • a balanced diet includes important nutrients such as vitamins, minerals and fibers.
  • Fruits and vegetables which are important in healthy nutrition, support health in many ways thanks to their vitamins, minerals, antioxidants and prebiotic fibers. Fruits are one of the most important sources of energy required for mental activities.
  • Probiotics have a significant economic size in the food industry today and the interest in probiotics is increasing with the increasing awareness of people about healthy living.
  • Milk-based products such as yogurt and kefir make up a significant proportion of the available probiotic carrier fermented foods.
  • non-dairy based probiotic carrier foods due to various factors such as vegetarianism, lactose intolerance, milk protein allergy, cholesterol content in milk. Since fermentation is a low-cost method of preserving foods, improving their nutritional value and enhancing their sensory properties, the development of nondairy based fermented functional products is of great importance in human nutrition.
  • obesity, type 2 diabetes, hypertension and cardiovascular diseases are modern age diseases that are directly related to age, gender, socioeconomic status as well as consumption habits. Healthy nutrition and consumption habits are critical for the prevention of these diseases. Epidemiological studies have shown that fruit/vegetable consumption can be effective in reducing mortality from diseases such as obesity, hypertension and cardiovascular diseases.
  • the fruit juices-nectars preferred in healthy diets are high in antioxidant activity but low in fiber and they have high sugar (naturally occurring fructose and added sucrose, glucose syrup, etc.) and calorie content.
  • calorie and sugar levels of current cherry juices/nectars/drinks are as follows:
  • cherry juice/nectars have a significant sugar and calorie content. Therefore, these drinks are not preferred by diabetics and dieters.
  • the European patent application with number EP1153549 describes a method of producing a food that is beneficial to health by using enzymes or microorganisms commonly found in yogurt and condensed milk. Lactobacillus rhamnosus is used as the fermentation microorganism. This patent is mainly concerned with the method rather than the product. In this invention, it is aimed to develop a probiotic (fermented) product with the optimized method.
  • European patent application with EP1729590 describes products based on water or milk and containing live microorganisms, which have a long shelf life even at room temperature, and a method of manufacturing the products. It is a method-oriented patent. It differs from the scope of the invention as it is not a fruit-based product.
  • European patent application with number EP2276357 includes an improved method for the production of probiotic products of dairy or fruit juice origin.
  • the storage period of the probiotic-containing products to be obtained is 12 days or more in non-chilled conditions for dairy origin and 13-26 weeks for fruit juices.
  • Examples of products that can be produced with this method are orange juice-based probiotic drink, drinkable yogurt (buttermilk), condensed milk.
  • W02007009568 is a patent for foods and drinks containing inactivated probiotics. The difference from our current invention is that it does not contain live microorganisms.
  • the production of cereal-based probiotic food as a functional food relates to comprising the process steps of cooking the crumbs, semolina and flours of various cereals by adding water in equal or different proportions, sweetening, homogenizing and then fermenting under controlled conditions with starter cultures formed by mixing with probiotic yeast Saccharomyces boulardii and/or probiotic bacteria (Lactobacillus spp., Bifidobacterium spp., Leuconostoc spp.) alone or in different combinations, and then packaging and preserving them.
  • probiotic yeast Saccharomyces boulardii and/or probiotic bacteria Lacobacillus spp., Bifidobacterium spp., Leuconostoc spp.
  • the difference of this invention is that it is a cereal-based product and probiotic yeasts are also used.
  • sour cherry fruit juices and fruit nectars are produced with at least 9% added sugar (sucrose). A significant proportion of the total calorie levels of these drinks is due to the added sugar and some of the total calories are due to the fructose from the fruit.
  • Sour cherry nectar is a type of drink consisting mainly of water, sugar and sour cherry juice concentrate. However, currently, it is seen that in addition to these ingredients, they also contain additives such as glucose/fructose syrup, acidity regulator, flavoring and color regulator.
  • the sour cherry-based lactofermented drink contains sufficient numbers (>10 6 cfu/mL) of probiotic bacteria during cold storage (estimated shelf life of 4 weeks).
  • Figure 1 General view of the production of probiotic-containing sour cherry flavored drink
  • Probiotic culture Liplantibacillus plantarum, Limosylactobacillus fermentum and Lactiplantibacillus pentosus
  • the basic ingredients of the invention comprise probiotic culture (101 ), fermented sour cherry concentrate or freshly squeezed sour cherry juice (103), table sugar and drinking water.
  • the ingredients required for the probiotic-containing sour cherry-flavored drink which is the subject of the invention are as follows:
  • the probiotic cultures (101) included in the invention are cultures that have numerous benefits for human health when consumed in sufficient quantities.
  • the probiotic culture (101 ) needs to be activated before it is added to produce its effects.
  • Preparation of sour cherry nectar and application of pasteurization (104) is important to eliminate the microbiota present in sour cherry nectar.
  • probiotic culture (101 ) when added, there will be no microorganisms other than the culture.
  • This invention provides benefits with its natural ingredients without any additives other than sugar. Sour cherry-based drinks with reduced calories and live probiotic bacteria throughout the shelf life have been produced.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to probiotic-containing sour cherry flavored drink that is naturally low in calories, healthy, functional food based on sour cherries containing live probiotic bacteria.

Description

PROBIOTIC-CONTAINING SOUR CHERRY FLAVORED DRINK
Technical Field
The invention relates to sour cherry flavored food supplement which can be used in the food industry as a healthy and useful, whose calorie content is reduced, which contains a sufficient number (>106 cfu/mL) of probiotic bacteria during the shelf life, which does not contain any additives other than sugar, which contains live probiotics during the shelf life and which is a functional food.
Background of the Invention
Today, with the increase in diseases, the importance of a healthy diet has increased even more. A diverse diet with fruit, vegetables and high quality protein foods is essential.
A healthy diet is an adequate and balanced diet. A balanced diet includes important nutrients such as vitamins, minerals and fibers.
Fruits and vegetables, which are important in healthy nutrition, support health in many ways thanks to their vitamins, minerals, antioxidants and prebiotic fibers. Fruits are one of the most important sources of energy required for mental activities.
Probiotics have a significant economic size in the food industry today and the interest in probiotics is increasing with the increasing awareness of people about healthy living.
Milk-based products such as yogurt and kefir make up a significant proportion of the available probiotic carrier fermented foods. However, there has been an increase in demand for non-dairy based probiotic carrier foods due to various factors such as vegetarianism, lactose intolerance, milk protein allergy, cholesterol content in milk. Since fermentation is a low-cost method of preserving foods, improving their nutritional value and enhancing their sensory properties, the development of nondairy based fermented functional products is of great importance in human nutrition.
On the other hand, obesity, type 2 diabetes, hypertension and cardiovascular diseases are modern age diseases that are directly related to age, gender, socioeconomic status as well as consumption habits. Healthy nutrition and consumption habits are critical for the prevention of these diseases. Epidemiological studies have shown that fruit/vegetable consumption can be effective in reducing mortality from diseases such as obesity, hypertension and cardiovascular diseases.
However, the fruit juices-nectars preferred in healthy diets are high in antioxidant activity but low in fiber and they have high sugar (naturally occurring fructose and added sucrose, glucose syrup, etc.) and calorie content.
For example, the calorie and sugar levels of current cherry juices/nectars/drinks are as follows:
As shown in the table above, cherry juice/nectars have a significant sugar and calorie content. Therefore, these drinks are not preferred by diabetics and dieters.
In a study in the literature, 71.346 nurses aged 38-63 years without any diabetes, cancer or cardiovascular disease were given whole fruits/vegetables, green leafy vegetables or fruit juice regularly for 18 years after 1984 and diabetes development was followed. It was concluded that the risk of diabetes decreased in those who consumed 1 serving of green vegetables per day, that the consumption of 1 serving of fruits/vegetables per day had no effect on the development of diabetes, whereas the risk of diabetes increased in people who consumed 1 serving of fruit juice per day. As a result, the current lack of widespread availability of non-dairy fruit-based drinks with probiotic carriers and the high caloric value of available cherry juices/nectars made new developments and inventions necessary.
The European patent application with number EP1153549 describes a method of producing a food that is beneficial to health by using enzymes or microorganisms commonly found in yogurt and condensed milk. Lactobacillus rhamnosus is used as the fermentation microorganism. This patent is mainly concerned with the method rather than the product. In this invention, it is aimed to develop a probiotic (fermented) product with the optimized method.
European patent application with EP1729590 describes products based on water or milk and containing live microorganisms, which have a long shelf life even at room temperature, and a method of manufacturing the products. It is a method-oriented patent. It differs from the scope of the invention as it is not a fruit-based product.
European patent application with number EP2276357 includes an improved method for the production of probiotic products of dairy or fruit juice origin. The storage period of the probiotic-containing products to be obtained is 12 days or more in non-chilled conditions for dairy origin and 13-26 weeks for fruit juices. Examples of products that can be produced with this method are orange juice-based probiotic drink, drinkable yogurt (buttermilk), condensed milk.
Application with number W02007009568 is a patent for foods and drinks containing inactivated probiotics. The difference from our current invention is that it does not contain live microorganisms.
In the European patent application with number EP1722647, a prebiotic drink was produced using the juices (1-40%) of dark colored fruits such as blackcurrant, blueberry and pomegranate. The difference of this invention is that the fruit juices are not specifically fermented and it is mentioned that the prebiotic content of the fruits will promote the growth of beneficial microorganisms living in the intestines.
In the national application with number 2014/08800, the production of cereal-based probiotic food as a functional food relates to comprising the process steps of cooking the crumbs, semolina and flours of various cereals by adding water in equal or different proportions, sweetening, homogenizing and then fermenting under controlled conditions with starter cultures formed by mixing with probiotic yeast Saccharomyces boulardii and/or probiotic bacteria (Lactobacillus spp., Bifidobacterium spp., Leuconostoc spp.) alone or in different combinations, and then packaging and preserving them. The difference of this invention is that it is a cereal-based product and probiotic yeasts are also used.
With the invention, sour cherry-based drinks containing live probiotic bacteria with minimal calorie reduction have been produced.
Beyond meeting the body's need for essential nutrients, a functional food has been obtained that provides significant benefits on human physiology and metabolic functions, thus showing effectiveness in preventing diseases and achieving a healthier life.
Also known in the art are sour cherry fruit juices and fruit nectars. These are produced with at least 9% added sugar (sucrose). A significant proportion of the total calorie levels of these drinks is due to the added sugar and some of the total calories are due to the fructose from the fruit.
Sour cherry nectar is a type of drink consisting mainly of water, sugar and sour cherry juice concentrate. However, currently, it is seen that in addition to these ingredients, they also contain additives such as glucose/fructose syrup, acidity regulator, flavoring and color regulator.
With this invention, at least 30% reduction was achieved in sugar added samples fermented with probiotic lactic acid bacteria compared to the beginning. It also contains at least 30% lower calories. Other advantages of the products obtained as a result of the invention compared to existing sour cherry-based drinks are as follows:
• It is a sour cherry-based fermented product and there are no substitutes. • The sour cherry-based lactofermented drink contains sufficient numbers (>106 cfu/mL) of probiotic bacteria during cold storage (estimated shelf life of 4 weeks).
• Functional (antioxidant) properties are enhanced by fermentation.
The structural and characteristic features and all the advantages of the invention will be more clearly understood by means of the following detailed description, and therefore this assessment should be made taking into account these figures and the detailed description.
Auxiliary Figures for the Description of the Invention
Figure 1 : General view of the production of probiotic-containing sour cherry flavored drink
Auxiliary References for the Description of the Invention
101. Probiotic culture (Lactiplantibacillus plantarum, Limosylactobacillus fermentum and Lactiplantibacillus pentosus)
102. Activating culture
103. Sour cherry juice concentrate or freshly squeezed sour cherry juice
104. Sour cherry nectar preparation and pasteurization
105. Inoculation and fermentation of the culture in sour cherry nectar
106. Reduced-calorie lactofermented sour cherry-based drink with probiotics
Detailed Description of the Invention
The invention, sour cherry flavored drink with probiotics, is described in the detailed description below in a way that does not create any limiting effects.
The basic ingredients of the invention comprise probiotic culture (101 ), fermented sour cherry concentrate or freshly squeezed sour cherry juice (103), table sugar and drinking water. The ingredients required for the probiotic-containing sour cherry-flavored drink which is the subject of the invention are as follows:
• Activated probiotic culture (101 ), (Lactiplantibacillus plantarum, Li mosi lactobacillus fermentum ve Lactiplantibacillus pentosus)
• Sour cherry juice concentrate or freshly squeezed sour cherry juice (103),
• Table sugar (sucrose),
• Drinking water.
The probiotic cultures (101) included in the invention are cultures that have numerous benefits for human health when consumed in sufficient quantities. The probiotic culture (101 ) needs to be activated before it is added to produce its effects.
The said invention, preparation of food supplements and process steps are as follows:
• Activation (102) of the activated probiotic culture (101 ) by incubation in culture medium (MRS Agar) under anaerobic conditions at appropriate temperature and time (24 hours at 37 °C),
• Obtaining sour cherry juice concentrate (103) as a concentrate at about 65 brix or squeezed from fresh sour cherries,
• Preparation of sour cherry nectar with 35% fruit content by adding drinking water and 9% or 12% table sugar to aseptically packaged sour cherry juice concentrate (103) and pasteurization (104),
• Pasteurization at 90 °C for 30 seconds to eliminate the natural microbiota present in sour cherry nectar,
• Inoculation and fermentation (105) of the culture into sour cherry nectar by adding a certain amount (4%) of culture medium to sour cherry nectar cooled to room temperature after pasteurization,
• Fermentation of cultured sour cherry nectar at 28.5 or 37 °C for 20 hours,
• Obtaining reduced calorie lactofermented sour cherry-based drink (106) with probiotics after fermentation. During the process of inoculation of activated probiotic culture (101 ) into sour cherry nectar and fermentation (105), probiotic cultures are active in the product thanks to the activity of activated probiotic culture (101) and as a result of this activity, the calorie content is reduced by at least 30%. The number of probiotic lactic acid bacteria is above 106 cfu/mL. Antioxidant properties develop throughout the period and maintain these properties throughout 4 weeks of storage.
Preparation of sour cherry nectar and application of pasteurization (104) is important to eliminate the microbiota present in sour cherry nectar. Thus, when the probiotic culture (101 ) is added, there will be no microorganisms other than the culture.
This invention provides benefits with its natural ingredients without any additives other than sugar. Sour cherry-based drinks with reduced calories and live probiotic bacteria throughout the shelf life have been produced.
It is clear that a person skilled in the art can also demonstrate the novelty set forth in the invention by using similar embodiments and/or apply this embodiment to other areas with similar purposes used in the relevant art. Therefore, it is also obvious that such embodiments will lack the criterion of novelty and especially the criterion of exceeding the state of the art.

Claims

1. Probiotic-containing sour cherry flavored drink, characterized in that it comprises the followings:
• Activated probiotic culture (101 ), (Lactiplantibacillus plantarum, Li mosi lactobacillus fermentum ve Lactiplantibacillus pentosus)
• Sour cherry juice concentrate or freshly squeezed sour cherry juice (103),
• Table sugar (sucrose),
• Drinking water.
2. The production method of probiotic-containing sour cherry flavored drink wherein it comprises
• activation (102) of the activated probiotic culture (101 ) by incubation in culture medium (MRS Agar) under anaerobic conditions at appropriate temperature and time (24 hours at 37 °C),
• obtaining sour cherry juice concentrate (103) as a concentrate at about 65 brix or squeezed from fresh sour cherries,
• preparation of sour cherry nectar with 35% fruit content by adding drinking water and 9% or 12% table sugar to aseptically packaged sour cherry juice concentrate (103) and pasteurization (104),
• pasteurization at 90 °C for 30 seconds to eliminate the natural microbiota present in sour cherry nectar,
• inoculation and fermentation (105) of the culture into sour cherry nectar by adding a certain amount (4%) of culture medium to sour cherry nectar cooled to room temperature after pasteurization,
• fermentation of cultured sour cherry nectar at 28.5 or 37 °C for 20 hours,
• obtaining reduced calorie lactofermented sour cherry-based drink (106) with probiotics after fermentation.
EP23908019.5A 2022-12-22 2023-12-22 Probiotic-containing sour cherry flavored drink Pending EP4629841A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2022/020073A TR2022020073A2 (en) 2022-12-22 2022-12-22 Probiotic Cherry Flavored Drink
PCT/TR2023/051647 WO2024136829A1 (en) 2022-12-22 2023-12-22 Probiotic-containing sour cherry flavored drink

Publications (1)

Publication Number Publication Date
EP4629841A1 true EP4629841A1 (en) 2025-10-15

Family

ID=91589701

Family Applications (1)

Application Number Title Priority Date Filing Date
EP23908019.5A Pending EP4629841A1 (en) 2022-12-22 2023-12-22 Probiotic-containing sour cherry flavored drink

Country Status (3)

Country Link
EP (1) EP4629841A1 (en)
TR (1) TR2022020073A2 (en)
WO (1) WO2024136829A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN119111711A (en) * 2024-08-29 2024-12-13 仁和全域(上海)大健康研究院有限公司 Rose enzyme liquid and rose enzyme beverage for promoting emotional health and preparation method thereof
CN120683018A (en) * 2025-07-07 2025-09-23 天津科技大学 A kind of plant lactobacillus and its application in fermentation thickening

Also Published As

Publication number Publication date
WO2024136829A1 (en) 2024-06-27
TR2022020073A2 (en) 2023-01-23

Similar Documents

Publication Publication Date Title
EP1169925B1 (en) Foodstuffs containing a fermented vegetable matrix and relevant preparation process
CN104323059B (en) A kind of fermented vegetable and fruit jam product and its preparation
CN101708017B (en) Sweet corn Kefir fermented milk and production method thereof
US20160192682A1 (en) Formulation and process for making fermented probiotic food and beverage products
CN102100252A (en) Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application
WO2020226943A1 (en) Plant-based non-dairy fermented base composition and methods of making and using the same
CN107873841B (en) Lactic acid bacteria beverage and production process thereof
EP4629841A1 (en) Probiotic-containing sour cherry flavored drink
JP6921350B1 (en) New lactic acid bacteria belonging to Lactobacillus plantarum isolated from Yaezakura flowers and their utilization
CN106666294A (en) Mixed beverage containing lactic acid bacterium-fermented fruit and vegetable juice and Kefir-fermented milk and preparation method thereof
Hossain et al. Biochemical, microbiological and organoleptic properties of probiotic pineapple juice developed by lactic acid bacteria
Hossain et al. Probiotification of mango juice by lactic acid bacteria and quality assessment at refrigerated storage condition
CN117643349A (en) Method for preparing fruit and vegetable juice by probiotics fermentation
CN113974032A (en) Rosa roxburghii fruit and vegetable enzyme beverage for promoting collagen synthesis and preparation method thereof
CN112890134A (en) Fermented avocado and preparation method thereof
KR0185250B1 (en) Natural fruit vegetable beverage
EP2615927B1 (en) Method of production of fermented, pro-healthy fruit beverages
CN102396751A (en) Preparation method of compound multi-stage fermented fruit juice
KR101828494B1 (en) Manufacturing method for fermented beverage using lactic acid bacterias
KR102416803B1 (en) Development of fermented vegetable lactic acid bacteria beverage packed with spout pouch for room temperature distribution using batch type sterilization and after-sterilization process
CN110037124A (en) A kind of probiotics fruit milk powder
CN108936167A (en) The preparation method of one kind of multiple probiotics fermention fruit-vegetable juice beverages
CN116098255A (en) A kind of drink before going to bed and preparation method thereof
CN107307284A (en) A kind of preparation method of flavor yoghourt congee
Bahrami et al. Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20250710

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC ME MK MT NL NO PL PT RO RS SE SI SK SM TR

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)