FI123760B - Fermented product comprising linseed mucin - Google Patents

Description

FIELD OF THE INVENTION This invention relates to the field of food technology and relates to fermented food products essentially based on a mucin fraction separated from defatted flaxseed. The products are inexpensive in nutrition and in health, and contain living or killed microorganisms, especially probiotic bacteria. A solution of the mucin fraction obtained from flaxseed or finely milled flaxseed is acidified with an acid culture containing probiotic bacteria and then the product is flavored with berries to give a shotti-type edible, low-fat fermented low fat.

BACKGROUND OF THE INVENTION

Flaxseed is a versatile source of nutrients and bioactive compounds and has been used in Finland and many other countries for nutrition and also in folk medicine. Linseed oil is high in polyunsaturated fatty acids and a-linolenic acid (ALA) is more than half of the total fatty acids. Flaxseed 20 is also rich in high quality protein and dietary fiber with a soluble fiber content of 20-40%. The amount of lignans that make up the protective mechanism in plants is up to 100-1000 times higher in flax than in other edible plants. According to various studies, α-linolenic acid, an omega-3 fatty acid, has beneficial health effects. In addition to useful compounds, flaxseed also contains potentially harmful compounds such as cyanogenic glycosides and cadmium. However, these co do not pose a health risk as long as the recommended use is followed.

i c \ j x Linseed has a long tradition as a folk remedy; it has been used internally for treatment

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nona stomach upset. In addition, the flax seed is treated ruoansulatusongel-cn o) to 30 atoms, duodenal ulcers and diarrhea, it is also used as a mild constipation hoidos- ^ sa. In their study, Cunnane et al. (1995) have confirmed the inhibitory effect of flax seed on constipation cvj. A typical recipe for using linseed is: 5-15 g of linseed, boil and keep hot for 30 minutes, filter the seeds 2 off, and 1 tablespoon of the resulting solution is added to the fruit juice. Half a cup of this juice is then consumed twice daily (Gumowska, 1983).

Linseed, cereals, such as bean and are capable of stimulating the gut function, since the five seeds contain dietary fiber, which absorbs water, thereby increasing the mass of the intestinal contents. Two thirds of flaxseed dietary fiber is so-called insoluble fiber. The insoluble fiber absorbs water in the intestine and, together with the various mucous materials used to increase the mass of the intestinal contents. The intestinal mucosa to identify an increase in stool mass and triggers ulostusrefleksin. This is the so-called bulk-lak 10 satiivinen effect, which does not interfere with the mineral balance in the intestine. Linseed is also promotes intestinal motor function effect, the intestinal peristaltic motion increases 30% (Jaakkola, 1999). The effect of flaxseed has been studied in young adults and also in institutionalized elderly, who often have chronic defecation due to reduced physical activity, low fiber diet and / or medication used to treat other ailments. In one study, 10 healthy young adults increased their stool volume by 30% when they ate two muffins a day containing 50 g of flaxseed (Cunnane et al., 1995).

The outer layer of flax seed is called mucin, which mainly forms the so-called soluble fiber fraction. The amount of mucin is 7 to 8% by weight of the seed. Mucin affects the functional properties of flaxseed. When flaxseed is mixed with water, mucin forms a mucus deposit. There are many examples of the use of mucin in medicine, although mucin can cause allergies because it is difficult to remove all protein from mousse products. Mucin-containing creams are effective

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o 25 for the treatment of abscesses, dermatitis and urticaria. Mucin can also be used as a laxative and as a cough softener. Flaxseed mucin (gum) also has a lipotropic activity. It has been suggested that the free acid form of mucin could be x used to reduce excess gastric acids as it removes sodium from the intestine. Mucin has also been used as an enteric membrane material, as a tablet disintegrator, as a bacterial growth inhibitor in pharmaceutical formulations, and in the preparation of alkaloids and other liquid pharmaceuticals. The intention was to make it tastier

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products by removing some or all of the unpleasant flavors from the solutions (BeMiller, 1973).

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Astrup et al. (2009) have filed a patent application for a method of reducing hunger, food intake and appetite, and reducing fat intake and satisfaction in mammals with the aim of preventing weight gain, overweight and obesity, and achieving a negative fat free energy balance leading to weight loss. -5 grants. The materials specifically provided in the present invention for feed, food, beverage and nutritional supplements include mucin, such as linseed mucin, and one or more active components of mucin, which are useful for reducing hunger, food intake and appetite, increasing satiety, and .

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Fermentation, also called acidification, is a traditional preservation method that can be used to improve shelf life and product digestibility, as well as the bioavailability of plant-based compounds in the gastrointestinal tract. The acidification process can be carried out by spontaneous fermentation or, alternatively, by fermentation using fermentation.

Fermenters are commercially available and lactic acid bacterial strains isolated from various organic sources can be utilized in the fermentation. It is also possible to use probiotic lactic acid bacteria in fermented plant products.

WO 2005/107777 describes a product for weight management based on whole flax seeds. It states that the composition of the invention may be processed, for example, by fermentation. DE Patent Application No. 39 05 055 A1 describes a cereal product fermented using lactobacilli. Flax seed is mentioned in the list of cereals which may be used as starting material.

U.S. Pat. No. 4,857,326 discloses a stable nourishing and pharmaceutical composition of flaxseed, "dry fortified ground flax seed" containing vitamin B-6 and zinc ions, methods for its preparation, and methods of treatment for using such compositions, og 30 The composition is prepared from whole, non-defatted linseed.

^ It describes the preparation of flax yogurt flax yogurt in which the composition is fermented

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with standard yogurt culture ('' standard yogurt culture '').

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Fermented cereal products containing live lactic acid bacteria are known (e.g., EP 0 568 530), and fermentation of flaxseed based material has been proposed (e.g., WO 2005/107777 and EP 2003986; '' Fermented food product '). The inventors have extensively researched flaxseed as a raw material in the manufacture of fermented food products and have disclosed a flaxseed-based snack product which is immediately ready-to-eat (WO 2007/107638). In its manufacture, the flaxseed mucin fraction became a problem that had to be solved before the product was finished. Therefore, there is no tasty, drinkable, Scotch-type product containing a fat-derived mucin fraction from fattened seed pellets and fermen-10 fed with probiotic bacteria.

SUMMARY OF THE INVENTION The present inventors have found, to their amazement, that flaxseed mucin fraction 15 can be used as a raw material in the preparation of fermented food products. Thus, a primary object of the present invention is a fermented food product based on flaxseed mucin. The product has been prepared by a process wherein the defatted flax seed is ground or crushed and ground, the resulting flax seed or ground flax seed is mixed with water to obtain a slurry, the mucin fraction containing the containing at least one bacterial strain belonging to lactic acid, propionic acid or bifidobacteria with probiotic properties, and the fermented solution is seasoned and stabilized.

The product of the present invention is preferably in the form of a drinking flaxseed mushroom scavenger co, after fermentation, for example, the solution is flavored with suitable berries, jams, juices or fruits and / or natural or artificial flavors or aromas. The structure of the fermented and flavored solutions can be improved using conventional stabilizers in the art, such as pectin, guar gum and xanthan gum, or cellulose.

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Detailed Description of the Invention

The mucin fraction isolated from defatted flaxseed is used as the main raw material in the products of this invention. For the purposes of this invention, degreasing of flax seed is preferably accomplished by cold pressing. It is also possible to remove the oil from the seeds by solvent extraction, for example using hexane, or by supercritical extraction using CO 2. After degreasing, the seed cake is crushed to obtain flax seed meal. The flax seed meal can then be ground to obtain a flax seed meal. The material used in the present invention, i. Flax seed "or" "ground flax seed", the fat content may range from about 1% to about 17%, preferably about 14% to about 17%, and the sugar content will be about 2%, most of which is usually sucrose.

It should be noted that flaxseeds used for the purposes of this invention are first defatted first. Thus, the term "" flaxseed meal "as used herein means flaxseed meal prepared by degreasing flaxseeds, preferably by cold pressing flaxseed to remove oil, and then crushing the seed cake, preferably with a screw conveyor, a hammer mill and a sieve. Further, the term " su " milled flax seed powder " The expression '' ground flax seed 'and' ground flax seed ', as used in the specification and claims, thus encompasses both the terms'' flax seed 'and' 'ground flax seed,' having the meanings given above. It should also be noted that whenever linseed is mentioned in the context of this invention, linseed x is defatted.

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G) 0.5 g to 30 g of flax seed or ground flax seed to 22 to 30 g of water are recommended for preparation of the mucin solution for fermentation. The flax seed meal and water are mixed in a ratio of 1:13 to 1:26 (w / w). A ratio of 1:26 (w / w) is preferred because using this ratio results in a solution that can be directly used for fermentation. The linseed meal and water are mixed at a temperature of 6 to 60-80 ° C, preferably 80 ° C. The suspension is maintained at this temperature for a few hours with continuous stirring. The suspension is then allowed to stand at room temperature until the mucin separates on the surface of the suspension. The top layer containing the mucin fraction is then carefully decanted onto a 40 mesh filter and filtered through. The resulting mucin solution 5 has a suitable solids content of between 0.5 and 7.5, preferably between 1 and 2%. Most preferably, the solids content is 1.3%.

Unless otherwise indicated, all percentages, ratios and parts given in this specification are by weight.

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The acidic or acid culture used for fermentation in the preparation of the product of the present invention may contain any suitable acidic bacteria suitable for the fermentation of food products. In a preferred embodiment of the invention, the acid comprises a probiotic bacterial strain or a mixture of probiotic bacteria.

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Dextrose is added to the mucin solution prior to fermentation. A suitable amount is 1.5%. The solution is then pasteurized, stirring occasionally, and cooled to a fermentation temperature (preferably 37 ° C). The acid culture is then added and the solution is fermented for about 6 hours. The fermented product is then cooled to room temperature and placed in a refrigerator.

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Probiotic bacteria are defined as living microorganisms which, when administered in sufficient amounts, are beneficial to the health of the host. However, it should be noted that the bacterium does not need to be alive to have probiotic properties. Thus, killed bacteria or microbial cell preparations or components that have beneficial effects on the health or well-being of the host may also have probiotic effects and may be used for the purposes of the present invention. Thus, the products of this invention may contain live or killed probiotic bacteria or, alternatively, cellular products or x microbial cell components as mentioned above. Except that the present invention

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fermented products are of low nutritional value and thus also advantageous for a health cn σ> 30.

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Thus, the acid contains, for example, lactic acid, propionic acid or bifidobacteria having probiotic properties, or a mixture of such bacteria.

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Lactic acid bacteria may belong to Lactobacillus acidophilus, Lb. rhamnosus, Lb. plantarum, Lb. paraplantarum, Lb. fermentum, Lb. casei, Lb. paracasei and Lb. salivarius. Other suitable lactobacilli may also be used.

The bifidobacteria used are preferably selected from Bifidobacterium lactis, B. longum and B. bifidum. Any other suitable bifidobacteria may also be used.

Propionic acid bacteria may also be used in an acidifier according to the present invention. Propionibacterium freudenreichi or other suitable propionic acid bacteria having probiotic properties may be used.

A preferred lactobacillus is Lactobacillus rhamnosus GG (ATCC 53103). A preferred bifido bacterium is Bifidobacterium lactis BB-12.

Preferably, bacterial mixtures may be used as fermentation fermenters. The most preferred mixture includes strains Bifidobacterium lactis BB-12 and Lactobacillus rhamnosus GG (ATCC 53103). This mixture may be supplemented with either Lactobacillus rhamnosus LC-705 or Lactobacillus acidophilus LA-5.

The product may be flavored using berries, jams, juices or fruits and / or natural or artificial flavorings or aromas. Suitable berries include, for example, blueberries, lingonberries, black currants, cranberries, raspberries, strawberries, sea buckthorns, rose hips and arona, and mixtures thereof. Any other berries or any suitable fruit may also be used. It is usually necessary to sweeten the berries with sugar. The amount of added sugar co-25 is within the skill of the art.

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o cvj Seasoning with pureed berries improves the structure of the product. However, despite vigorous stirring, the fermented suspensions tend to separate, i. foam pick up

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see the suspension surface. Therefore, it is preferable to use stabilizers when preparing the O) o) 30 Scotch product of the invention using a fermented and flavored emulsion. All conventional food product acceptable stabilizers such as

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pectin, guar gum, xanthan gum and cellulose may be used, alone or in combination.

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Linseed mushroom is characterized by good foamability and good foam retention. This effective foam blend gives the product a soft mouth feel. Although stabilizers are used, the foam tends to rise to the surface of the suspension. Therefore, the product should be shaken before consumption. Usually the shots are packed in 100 5 ml opaque bottles so that the separation and color of the product are not visible. In any case, the product should be labeled '' shake ''.

EXPERIMENTAL PART

Example 1: Isolation of mucin fraction from flax seed

One part of the defatted linseed meal (Elixi Oil Oy, Somero, Finland) was added to 26 parts of 80 ° C water. The mixture was incubated for 2 hours with continuous stirring (250 rpm). The mixture was then allowed to stand at room temperature for about 30 min, at which time the mu-15 was deposited on the surface of the mixture. The mucin fraction which formed the top layer of the suspension was then carefully decanted onto a 40 mesh filter and filtered through. The lower flax seed fractions were left unfiltered in the original container. The solids content of the filtered mucin solution was 1.3%.

Example 2: Fermentation of Mucin

Dextrose was added to the mucin solution to a final concentration of 1.5%, and then the solution was pasteurized at 70 ° C with occasional stirring. The suspension was then cooled to 37 ° C and the acids Bifidobacterium lactis BB-12 (Chr. Hansen, Hprsholm, Denmark) and Lactobacillus co 0 25 rhamsosus LGG (ATCC 53103) (Probiotical SpA, Novara, Italy) were added at a concentration of ee 0.1 g / l each. After fermentation for 6 h at 37 ° C, the pH of the fermentate was found to be 4.34 cm. The product thus obtained was cooled to 20 ° C and then stored in a refrigerator.

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Amount of probiotic bacteria in fermentation: 01 σ> 30 Bifidobacteria 6.6 x 107 cfu / g ^ Other bacteria 1.23 x 108 cfu / g CM g

Bifidobacteria and other bacteria 1.89x10 cfu / g 9

Example 3: Flavoring of a fermented mousse product

To improve the taste of the product, the fermentate was supplemented with berry products (Roberts Dairy, U.S.A.) containing 50% berry content. These Berry Products also contained sugar, water, pectin as a thickening agent, citric acid and sodium citrate as acidity regulators and potassium sorbate as a preservative.

The flavors tested were raspberry, strawberry, raspberry-blueberry, wild berry (blueberry-lingonberry) and blackcurrant-strawberry. The amounts of sugar (Suomen Sokeri Oy, Kantvik, Finland), 10 thickeners (pectin; Grinsted pectin LA 410, Danisco S / A, Denmark) and citric acid (Labnet Oy, Helsinki, Finland) were adjusted to suit each product. Natural flavorings and colors were added to enhance the taste and color of the product and ensure its durability.

15 Natural Flavorings: LN 06672/5 Blueberry Flavor Expressions Aromatiques / Tplus Oy LN 06233/6 Raspberry Flavor Expressions Aromatiques / Tplus Oy

Strawberry fl. 81 .A815 Robertet / Oy Celego Ab

Lingonberry fl. 81.A898 Robertet / Oy Celego Ab 20

Berry preparations, flavorings and colors were first added to the fermentation and then the resulting composition was vigorously mixed. The dry substances, sugar, citric acid and thickener were mixed together and then added to the fermentation-berry composition. The composition was again vigorously mixed to prevent thickening of the thickener. 25

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o Effective mixing foam gave the product a soft mouth feel. On the other hand, the foam tended to rise rapidly to the surface of the suspension and therefore the product had to be shaken before ingestion. The shots were packed in 100 ml opaque bottles. Bottles x were labeled "shake."

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30 O) σ> Example 4. Sensory evaluation m δ c \ j

A sensory evaluation was performed by six trained assessors. The rating scale was 1-5, with 1 point being "not enjoyable" and 5 points "excellent". The results of the evaluation are presented in Table 1.

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Table 1. Organoleptic evaluation of fermented muskin hots

Item Color Odor Taste Overall impression

Pist Comments Pist Comments Pist Comments Pist, Comments

Raspberry 4.1 light 4.1 mild, 4.0 mild, 4.1 good, raspberry raspberry “slippery”

Blackcurrant- 4.6 Good, 4.8 Good, 4.9 Fresh, 4.6 Good,

Strawberry strong berry berry soft

Strawberry 3.5 well 4.4 good, 4.1 good, 4.6 good, light strawberry strawberry soft

Wild berry 4.7 good, 4.1 mild 4.3 good, 4.6 good, strong lingonberry soft

Raspberry 4.1 Good 4.5 Good, 4.2 Good, 4.4 Good,

Blueberry berry soft berry

In a sensory evaluation, the blackcurrant-strawberry flavored mushroom shot was ranked 5 clearly the best. It was considered almost excellent in terms of color, smell, taste and overall appearance. All products were considered good (more than 4.0 points). However, the color of the strawberry mousse was found to be too light. Thus, the amount of color (503235 Black Carrot Juice Concentrate; Sensient Food Colors / Oy Celego Ab) was added to the recipe after evaluation.

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Example 5. Monitoring the Stability of the Fermented Mucin Product after Cold Storage (vj Products were refrigerated for three weeks and then subjected to organoleptic evaluation of 15. The results are shown in Table 2. Still, almost all values were good (points greater than 4.0). Strawberries were still considered to be almost excellent, while the overall performance of the other products was slightly reduced, but this may be due to a pH drop of less than 4.0 (about 3.5), probably due to post-fermentation, even though the products were cool.

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Oh, ditty. Apparently, the microbes had still used sugars, which resulted in a 2) 20 tastier taste of the product. This can be anticipated by adding sugar to the citrate berry composition or by reducing the amount of citric acid. In addition, the color of raspberry and strawberry shots was considered light, but on the other hand, it didn't hurt as long as the products were consumed in opaque bottles.

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Table 2. Organoleptic evaluation of fermented mushroom shells after three weeks of storage

Item Color Odor Taste Overall impression

Drizzle Comments Drizzle Comments Drizzle Comments Drizzle Comments Raspberry 3.7 Light 4.6 Raspberry 3.8 Mild, 3.7 Sour Raspberry

Blackcurrant- 4.5 Good 4.8 Fresh, 4.8 Fresh, 4.8 Good,

Strawberry Strawberry Strawberry soft

Strawberry 3.7 light 4.9 strawberry 4.3 strawberry 4.5 good, soft

Wild Berry 4.7 Good, 4.6 Berry 4.7 Fresh, 4.3 Good, Powerful Berry Soft

Raspberry- 4.7 good, 4.6 berry 4.3 fresh, 4.3 good

Blueberry strong berry 5 Quantity of microbes in product after storage: LGG 1.6 x 108 cfu / g BB-12 7 x 106 cfu / g

Example 6: Chemical Analysis

The basic composition of wild boar shot was determined. The results are shown in Table 3. The assay showed a cadmium content of this composition of 2.4 pg / kg.

Table 3. Basic composition of wild boar shot.

i '5 C \ J --- ^ Analysis Unit 65-1 Berry Shot S5 Energy kJ / 100gtp 213

Protein g / 100 g tp 0.50 x Carbohydrates g / 100 g tp 10.8 Q ---- ° - Crude fat g / 100 g tp 0.56 σ> Moisture g / 100 g 87.8 g Ash g / 100 g tp 0,30 δ 00 tp = product weight 12

reference Publications

Astrup, A., Tegens, I. and Kristensen, M. Compositions and methods for increasing the suppression of hunger and reducing the digestibility of non-fat energy satiety. WO 2009/50133483 A1; US 12 / 676,583.

BeMiller, J.N. Quince seed, psyllium seed, flax seed and okra gums. Industrial Gums, 2nd Edition, Whistler, R.L. and BeMiller, J.N., New York: Academic Press, 1973, pp. 339-367.

10 Cunnane, S.C., Hamadeh, M.J., Liede, A.C., Thompson, L.U., Wolever, T.M.S. and Jenkins, D.J.A. Nutritional attributes of traditional flaxseed in healthy young adults. Am. J. Clin. Nutr. 61 (1): 62, 1995.

Gumowska, I., Ziolka I My, Wyd. PTTK, Kraj, Warsaw, Poland, ss. 158-159, 1983.

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Jaakkola, K. Research on the Health Effects of Flax Seed. Nature Healer 6: 4-5, 1999.

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Claims (9)

1. Fermented Scotch-type drinking product based on flaxseed mucin obtained by a process which: (a) defatted flax seed is crushed or ground and ground to obtain flaxseed meal or flaxseed meal (b) mixing the ground flaxseed meal with hot water in a ratio of 1:13 to 1:26 (w / w), c) incubating the suspension at 60-80 ° C with continuous stirring, 10 d) allowing the suspension to stand at room temperature until the mucin fraction has separated into the top layer of the suspension, e) f) fermenting the mucin solution with an acid culture containing at least one strain of lactic acid, propionic acid or bifidobacteria with probiotic properties, and g) flavoring and stabilizing the product obtained in step f). The product of claim 1, wherein the acid culture comprises Bifidobacterium lactis BB-12 and / or Lactobacillus rhamnosus GG (ATCC 53103) supplemented with either Lactobacillus rhamnosus LC-705 or Lactobacillus acidophilus LA-5. 3. A process for the preparation of a fermented Scotch-type beverage product based on flaxseed mucin, which process comprises: a) defatted flaxseed, milled and milled to obtain flax seed meal or milled flax seed meal); the obtained flaxseed or ground flaxseed is mixed with cvj in hot water in a ratio of 1:13 to 1:26 (w / w), xc) the suspension is incubated at 60-80 ° C with continuous stirring, CL d) the suspension is allowed to stand at room temperature until the mucin fraction e) filtering the mucin fraction from the suspension to obtain a mucin solution, CVJ f) fermenting the mucin solution with an acid culture containing at least one strain of lactic acid, propionic acid or bifidobacteria with probiotic properties, and g) (f) the resulting product is seasoned; and is stabilized. The method of claim 3, wherein the flaxseed is mixed with 80 ° C water in a ratio of 1:26 (w / w). 5 The method of claim 3, wherein the filtration in step e) is performed with a 40 mesh filter. The method of claim 3, wherein the lactic acid bacterium is selected from Lactobacillus acidophilus, Lb. rhamnosus, Lb. plantarum, Lb. paraplantarum, Lb. fermen- tum, Lb. casei, Lb. paracasei and Lb. salivarius, and other suitable lactobacilli, the bifido bacteria are selected from Bifidobacterium lactis, B. longum and B. bifidum, and other suitable bifidobacteria, and the propionic acid bacteria are selected from Propionibacterium freuden reichi and other suitable propionic acid bacteria. 15 The method of claim 3, wherein the acid culture comprises Bifidobacterium lactis BB-12 and / or Lactobacillus rhamnosus GG (ATCC 53103) supplemented with either Lactobacillus rhamnosus LC-705 or Lactobacillus acidophilus LA-5. 20 The method of claim 3, wherein the seasoning is performed using berries, jams, juices or fruits, and / or natural or artificial flavorings or aromas. co o 25 The method of claim 3, wherein the stabilization is performed using stabilizing agents selected from the group consisting of pectin, guar gum, xanthan gum and cellulose. cc CL CD O) m δ c \ j