FI123760B - Fermenterad produkt som omfattar linfrömucin - Google Patents
Fermenterad produkt som omfattar linfrömucin Download PDFInfo
- 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
- Authority
- FI
- Finland
- Prior art keywords
- mucin
- flaxseed
- suspension
- product
- acid
- Prior art date
Links
- 235000004426 flaxseed Nutrition 0.000 title claims description 75
- 240000006240 Linum usitatissimum Species 0.000 title description 16
- 235000004431 Linum usitatissimum Nutrition 0.000 title description 16
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 60
- 235000021028 berry Nutrition 0.000 claims description 23
- 241000894006 Bacteria Species 0.000 claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 16
- 230000000529 probiotic effect Effects 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 239000000725 suspension Substances 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000186000 Bifidobacterium Species 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000019260 propionic acid Nutrition 0.000 claims description 8
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 8
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 7
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
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- 239000000230 xanthan gum Substances 0.000 claims description 3
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- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims 1
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- 239000000047 product Substances 0.000 description 48
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- 230000004151 fermentation Effects 0.000 description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 235000016623 Fragaria vesca Nutrition 0.000 description 9
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 4
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- DTOSIQBPPRVQHS-UHFFFAOYSA-N α-Linolenic acid Chemical compound CCC=CCC=CCC=CCCCCCCCC(O)=O DTOSIQBPPRVQHS-UHFFFAOYSA-N 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 150000005692 lignans Chemical class 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
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- 235000021071 low fiber diet Nutrition 0.000 description 1
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- 210000003097 mucus Anatomy 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
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- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
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- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (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
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