ES2565845T3 - Producto alimenticio fermentado - Google Patents

Producto alimenticio fermentado Download PDF

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Publication number
ES2565845T3
ES2565845T3 ES07730636.3T ES07730636T ES2565845T3 ES 2565845 T3 ES2565845 T3 ES 2565845T3 ES 07730636 T ES07730636 T ES 07730636T ES 2565845 T3 ES2565845 T3 ES 2565845T3
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Spain
Prior art keywords
flax
seeds
flax seeds
suspension
crushing
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Active
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ES07730636.3T
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English (en)
Inventor
Kari Salminen
Ville Kauppinen
Tarja Virtanen
Sirpa Rajaniemi
Eeva-Liisa RYHÄNEN
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Elixi Oil Oy
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Elixi Oil Oy
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Publication of ES2565845T3 publication Critical patent/ES2565845T3/es
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Un método para preparar un producto alimenticio a base de semillas de lino fermentadas, que comprende las etapas de: (a) Desgrasar las semillas de lino para obtener semillas de lino sin grasa, (b) Triturar o triturar y moler la semilla de lino desgrasada para obtener semillas de lino trituradas y molidas, (c) mezclar las semillas de lino trituradas y molidas obtenidas en la etapa (b), opcionalmente suplementadas con otros cereales o semillas de plantas o fracciones de semillas de lino, con agua a una concentración de 3 a 8% (p/p) para obtener una suspensión, (d) fermentar la suspensión mediante un cultivo de iniciador que comprende al menos una cepa bacteriana seleccionada del grupo que consiste en bacterias de ácido láctico, de ácido propiónico y bifidobacterias con características probióticas, y (e) condimentar y estabilizar el producto obtenido en la etapa (d).

Description

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Se ha encontrado que las mezclas de cepas analizadas eran adecuadas para la fermentación de semillas de lino, produciendo el sabor normal típico a linaza. Se proporcionan en la Tabla 2 a continuación los resultados de los estudios de fermentación. Se calculó el número de bacterias después de 4 h de fermentación. La evaluación sensorial se llevó a cabo al mismo tiempo. La vida útil se controló a + 4°C, como cambio de pH, el pH se mide al inicio y en los días 3, 9 y 15.
Tabla 2. Iniciadores y mezclas de iniciadores en la fermentación de la suspensión de semillas de lino trituradas y molidas (5%)
Mezclas de iniciador
Recuento bacteriano ufc/ml después de 4 h de fermentación Evaluación sensorial después de 4 h de fermentación Acidez pH (+ 4°C)
Bifidobacterium Bb12 + Lb. plantarum Vege-Start 60
Fase fuerte separación, ningún sabor indeseado Inicio: 4,82
3 d: 3,83
9 d: 3,83
15 d: 3.75
Bifidobacterium Bb12 + Lb. plantarum Vege-Start 60 + Lb. acidophilus LA-5
Fase fuerte separación, ningún sabor indeseado Inicio: 4,69
3 d: 3,94
9 d: 3,85
15 d: 3,75
Lb. paraplantarum ETL2 + Lb. acidophilus LA-5 + Bifidobacterium Bb12
Fase fuerte separación, sabor amargo Inicio: 4,85
3 d: 4,04
9 d: 3,90
15 d: 3,80
Lb. plantarum ETL1 + Lb. acidophilus LA-5 + Bifidobacterium Bb12
Fase fuerte separación, ningún sabor indeseado Inicio: 4,62
3 d: 3,94
9 d: 3,87
15 d: 3,69
Lb. acidophilus LA-5 + Bifidobacterium Bb12
Fase fuerte separación, ningún sabor indeseado Inicio: 4,52
3 d: 4,01
9 d: 3,88
15 d: 3,75
Bifidobacterium Bb12
6,20 × 106 Fase fuerte separación, sabor amargo Inicio: 6,22
3 d: 6,22
9 d: 6,25
15 d: 5,93
Lb. plantarum Vege-Start 60
6,11 × 108 Fase fuerte separación, ningún sabor indeseado Inicio: 5,01
3 d: 4,17
9 d: 3,92
15 d: 3,83
Lb. acidophilus LA-5
1,25 × 107 Fase fuerte separación, sabor amargo Inicio: 5,52
3 d: 5,43
9 d: 5,33
15 d: 5,18
Lb. plantarum ETL1
1,50 × 106 Fase fuerte separación, ningún sabor indeseado Inicio: 5,03
3 d: 4,06
9 d: 3,90
15 d: 3,79
Lb. paraplantarum ETL2
2,35 × 108 Fase fuerte separación, ningún sabor indeseado Inicio: 5,08
3 d: 4,11
9 d: 3,90
15 d: 3,80
Los estudios de fermentación anteriores mostraron que sólo una de las mezclas de iniciador causaba sabor amargo
10 en el producto. Las otras mezclas se comportaron bien, produciendo el sabor normal típico de las semillas de lino. Dos cepas individuales, Bifidobacterium Bb12 y Lb. acidophilus LA-5 crecieron muy lentamente, por lo que el pH del producto se mantuvo en más de 5,0 incluso después de 15 días de cultivo y, por lo tanto, el sabor se caracteriza por ser amargo (no lo suficientemente amargo).
Para garantizar que el producto contenga bacterias probióticas vivas, es aconsejable el uso de suspensiones 15 concentradas de iniciador. En consecuencia, en los estudios de los investigadores, la suspensión del iniciador
6
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Claims (1)

  1. imagen1
    imagen2
ES07730636.3T 2006-03-20 2007-03-19 Producto alimenticio fermentado Active ES2565845T3 (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FI20065182 2006-03-20
FI20065182A FI20065182A0 (fi) 2006-03-20 2006-03-20 Fermentoitu elintarvike
PCT/FI2007/050149 WO2007107638A1 (en) 2006-03-20 2007-03-19 Fermented food product

Publications (1)

Publication Number Publication Date
ES2565845T3 true ES2565845T3 (es) 2016-04-07

Family

ID=36192027

Family Applications (1)

Application Number Title Priority Date Filing Date
ES07730636.3T Active ES2565845T3 (es) 2006-03-20 2007-03-19 Producto alimenticio fermentado

Country Status (12)

Country Link
US (1) US8124146B2 (es)
EP (1) EP2003986B1 (es)
JP (1) JP4862076B2 (es)
KR (1) KR101373275B1 (es)
CN (1) CN101448409B (es)
AU (1) AU2007228700B2 (es)
CA (1) CA2646217C (es)
DK (1) DK2003986T3 (es)
ES (1) ES2565845T3 (es)
FI (1) FI20065182A0 (es)
RU (1) RU2429289C2 (es)
WO (1) WO2007107638A1 (es)

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WO2009086614A1 (en) * 2008-01-08 2009-07-16 Albert Knab Method and application of synbiotic food/feed composition for humans and animals
KR101157867B1 (ko) * 2010-04-02 2012-06-22 주식회사 웰빙엘에스 프로바이오틱 곡류발효물 및 이의 제조방법
GB2484126A (en) * 2010-09-30 2012-04-04 Univ Plymouth Foodstuff fermented with lactic acid producing bacteria
JP5943406B2 (ja) * 2011-04-15 2016-07-05 森下仁丹株式会社 ビフィズス菌または乳酸菌の生存維持用組成物
FR2981543A1 (fr) * 2011-10-24 2013-04-26 Moulin De Charbonniere Farine de sarrasin pour la nutrition humaine riche en omega 3
US9427008B2 (en) 2012-09-06 2016-08-30 Mycotechnology, Inc. Method of myceliation of agricultural substates for producing functional foods and nutraceuticals
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US20160192682A1 (en) * 2014-12-31 2016-07-07 University of Central Oklahoma Formulation and process for making fermented probiotic food and beverage products
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Also Published As

Publication number Publication date
WO2007107638A1 (en) 2007-09-27
US20100203194A1 (en) 2010-08-12
RU2429289C2 (ru) 2011-09-20
US8124146B2 (en) 2012-02-28
RU2008141273A (ru) 2010-04-27
JP4862076B2 (ja) 2012-01-25
EP2003986B1 (en) 2016-01-06
CN101448409B (zh) 2012-01-25
JP2009529902A (ja) 2009-08-27
EP2003986A4 (en) 2009-11-11
KR101373275B1 (ko) 2014-03-11
AU2007228700A1 (en) 2007-09-27
CN101448409A (zh) 2009-06-03
FI20065182A0 (fi) 2006-03-20
EP2003986A1 (en) 2008-12-24
KR20090008251A (ko) 2009-01-21
CA2646217C (en) 2014-09-02
CA2646217A1 (en) 2007-09-27
DK2003986T3 (en) 2016-03-29
AU2007228700B2 (en) 2012-06-28

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