FI123760B - Fermenterad produkt som omfattar linfrömucin - Google Patents

Fermenterad produkt som omfattar linfrömucin Download PDF

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Publication number
FI123760B
FI123760B FI20115949A FI20115949A FI123760B FI 123760 B FI123760 B FI 123760B FI 20115949 A FI20115949 A FI 20115949A FI 20115949 A FI20115949 A FI 20115949A FI 123760 B FI123760 B FI 123760B
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FI
Finland
Prior art keywords
flaxseed
fermented
strain
product
suspension
Prior art date
Application number
FI20115949A
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English (en)
Finnish (fi)
Other versions
FI20115949A0 (sv
FI20115949A (sv
Inventor
Kari Salminen
Ville Kauppinen
Original Assignee
Elixi Oil Oy
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.)
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Publication date
Application filed by Elixi Oil Oy filed Critical Elixi Oil Oy
Priority to FI20115949A priority Critical patent/FI123760B/sv
Publication of FI20115949A0 publication Critical patent/FI20115949A0/sv
Publication of FI20115949A publication Critical patent/FI20115949A/sv
Application granted granted Critical
Publication of FI123760B publication Critical patent/FI123760B/sv

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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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation 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 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
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/55—Linaceae (Flax family), e.g. Linum

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Medical Informatics (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Claims (9)

1. Fermenterad shot-liknande drickbar produkt, som baserar sig pä linfrömusin och som framställts med ett förfarande, i vilket 5 a) avfettade linfrön krossas eller krossas och mals för att erhälla linfrökross eller maid linfrökross, b) i steg a) erhällen linfrökross eller maid linfrökross blandas i hett vatten i proportio-nen 1:13-1:26 (vikt/vikt), c) suspensionen inkuberas vid 60 - 80 °C under kontinuerlig omröring, 10 d) suspensionen tilläts stä vid rumstemperatur tills en musinfraktion har separerats till ett översta skikt pä suspensionen, e) musinfraktionen filtreras frän suspensionen för att erhälla en musinlösning, f) musinlösningen fermenteras med en symingskultur, som innefattar ätminstone en mjölksyre-, propionsyre- eller bifidobakteriestam, som har probiotiska egenskaper, 15 och g) produkten som erhällits i steg f) smaksätts och stabiliseras.
2. Produkten enligt patentkravet 1, i vilken syrningskulturen innehäller stammen Bifidobacterium lactis BB-12 och/eller stammen Lactobacillus rhamnosus GG (ATCC 53103), 20 kompletterad antingen med stammen Lactobacillus rhamnosus LC-705 eller Lactobacillus acidophilus LA-5.
3. Förfarande för framställning av en fermenterad shot-liknande drickbar produkt, som baserar sig pä linfrömusin, i vilket förfarande co δ 25 a) avfettade linfrön krossas eller krossas och mals för att erhälla linfrökross eller CvJ co mald linfrökross, cp c\j b) i steg a) erhällen linfrökross eller mald linfrökross blandas i hett vatten i proportio- x nen 1:13 - 1:26 (vikt/vikt). cc CL c) suspensionen inkuberas vid 60 - 80 °C under kontinuerlig omröring, o os 30 d) suspensionen tilläts stä i rumstemperatur tills en musinfraktion har separerats tili ett LO ^ översta skikt pä suspensionen, ^ e) musinfraktionen filtreras frän suspensionen för att erhälla en musinlösning, f) musinlösningen fermenteras med en syrningskultur, som innefattar ätminstone en mjölksyre-, propionsyre- eller bifidobakteriestam, som har probiotiska egenskaper, och g) produkten som erhällits i steg f) smaksätts och stabiliseras. 5
4. Förfarande enligt patentkravet 3, i vilket linfrökrossen blandas i 80 °C vatten i propor-tionen 1:26 (vikt/vikt).
5. Förfarande enligt patentkravet 3, i vilket filtreringen i steg e) utförs med ett 40 mesh 10 filter.
6. Förfarande enligt patentkravet 3, i vilket mjölksyrebakterien väljs ur arterna Lactobacillus acidophilus, Lb. rhamnosus, Lb. plantarum, Lb. paraplantarum, Lb. fermentum, Lb. casei, Lb. paracasei och Lb. salivarius, och andra lämpliga laktobaciller, bifidobakterierna 15 väljs ur artema Bifidobacterium lactis, B. longum och B. bifidum, och andra lämpliga bifi-dobakterier, och propionsyrebakterierna väljs ur Propionibacteriumfreudenreichii och andra lämpliga propionsyrebakterier.
7. Förfarande enligt patentkravet 3, i vilket symingskulturen innefattar stammen Bifidobac-20 terium lactis BB-12 och/eller stammen Lactobacillus rhamnosus GG (ATCC 53103), kompletterad med antingen stammen Lactobacillus rhamnosus LC-705 eller Lactobacillus acidophilus LA-5.
8. Förfarande enligt patentkravet 3, i vilket smaksättningen utförs genom att använda bar, CO o 25 sylter, safter eller frukter, och/eller naturliga eller artificiella smakämnen eller aromer. co o (M
9. Förfarande enligt patentkravet 3, i vilket stabiliseringen utförs genom att använda stabi- x liseringsmedel, som valts ur gruppen, som bestär av pektin, guargummi, ksantangummi CL och cellulosa. CD S 30 LO δ C\J
FI20115949A 2011-09-29 2011-09-29 Fermenterad produkt som omfattar linfrömucin FI123760B (sv)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FI20115949A FI123760B (sv) 2011-09-29 2011-09-29 Fermenterad produkt som omfattar linfrömucin

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20115949A FI123760B (sv) 2011-09-29 2011-09-29 Fermenterad produkt som omfattar linfrömucin
FI20115949 2011-09-29

Publications (3)

Publication Number Publication Date
FI20115949A0 FI20115949A0 (sv) 2011-09-29
FI20115949A FI20115949A (sv) 2013-03-30
FI123760B true FI123760B (sv) 2013-10-31

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Family Applications (1)

Application Number Title Priority Date Filing Date
FI20115949A FI123760B (sv) 2011-09-29 2011-09-29 Fermenterad produkt som omfattar linfrömucin

Country Status (1)

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FI (1) FI123760B (sv)

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Publication number Publication date
FI20115949A0 (sv) 2011-09-29
FI20115949A (sv) 2013-03-30

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