IT202100027512A1 - Process for the production of a food comprising a derivative from fermented animal milk or a fermented plant extract and chia seeds - Google Patents

Description

DESCRIPTION

Field of application

The present invention refers to the food industry sector. In particular, to a process for the production of a food comprising a derivative from fermented animal milk or a fermented vegetal extract and chia seeds, which have been subjected to a microbiological stabilization treatment.

Known art

? I know that chia seeds are a food rich in fatty acids, in particular omega 3 (?-3), and in recent years they have been increasingly studied for their properties? nutritional and, consequently, widely used in the food industry. One of the greatest effects? important of ?-3 lies in the reduction of plasma levels of triglycerides and cholesterol.

From the guidelines, ? I know that for a healthy and correct diet you should consume foods that have a minimum ratio of omega 3: omega 6 fatty acids (?-3:?-6) of approximately 1:5.

AND? else? I know that the diet of the Western world, however, has this ratio very much shifted in favor of ?-6 (ratio ?-3 : ?-6 from 1:10 to 1:30), due to a low consumption of foods containing omega 3, like the fish, which can? be considered the main food source of ?-3, and of an abundant consumption of vegetable oils which have high quantities of ?-6.

In this regard, to try to overcome this problem, yes? tried to find alternative foods that can be introduced into the diet of the Western world to make up for the deficiencies described above. In fact, many products of plant origin have been taken into consideration that have a high content of ?-3 or their precursors.

In particular, chia seeds have an oil content of 30% by weight, composed of 17% by weight of ?-3 and 6% by weight of ?-6, therefore with a ratio ?-3: ?-6 of approximately 4:1.

Chia seeds generally come from a plant belonging to the Laminaceae family, called Salvia hispanica; they are highly hydrophilic seeds and, in fact, are capable of absorbing water up to ten times their weight.

? I know that the use of chia seeds in the food sector is more and more widely used; they are found mainly in dry foods, such as bread, breadsticks and the like and are usually incorporated directly into the dough.

Instead, chia seeds are still little used in fresh foods, such as creams, yogurt and derivatives, in general, due to their hydrophilicity, previously mentioned, which characteristic could lead to both the proliferation of microorganisms in fresh foods, the whose conservation notoriously requires particular caution, as well as the loss of the organoleptic characteristics of the chia seeds themselves.

A possible treatment to reduce contaminants on seeds or similar? the use of a diluted solution of hydrogen peroxide, in which the seeds are soaked. This treatment, although effective in terms of microbiological control, would affect the properties of the product. organoleptic characteristics of the seeds and, therefore, also of the final product, in particular of yogurt or similar fresh products.

Furthermore, the use of hydrogen peroxide, even if diluted, would require very restrictive controls regarding the marketing of the finished food product, given that its safety must be assessed and, for this reason, specific labeling would be required in some legislations.

So, the problem behind the present invention? that of making available a food comprising a derivative of fermented animal milk or a fermented vegetal extract and chia seeds preliminarily subjected to a microbiological stabilization treatment that does not interfere with the properties? organoleptic characteristics of the chia seeds and the final product, more? in general, and which does not involve additional assessments for an optimal safety profile of the final product.

Summary of the invention

The present invention solves the aforementioned technical problem, making available a process for producing a food comprising a derivative from fermented animal milk or from a fermented plant extract and chia seeds, comprising the steps of:

a) put chia seeds in contact with a citric acid solution, obtaining a mixture of chia seeds and citric acid;

b) subject the mixture of chia seeds and citric acid, as obtained in phase a), to a microbiological stabilization process at a pre-set temperature between 50?C and 98?C and for a time between 1 minute and 70 minutes , obtaining microbiologically stabilized chia seeds;

c) add the microbiologically stabilized chia seeds, so? obtained in phase b), and a derivative from fermented animal milk or a fermented plant extract inside a food container, obtaining a food comprising a derivative from fermented animal milk or a fermented plant extract and chia seeds.

For the purposes of this invention with the expression ?chia seeds? means the seeds produced by a plant belonging to the Laminaceae family chosen from Salvia hispanica or Salvia columbariae.

In particular, the chia seeds used in the process according to the present invention are seeds produced by the Salvia hispanica plant.

For the purposes of the present invention with the term ?fermented? does it mean that the derivative from animal milk or the derivative from plant extract? been subjected to fermentation carried out by bacteria belonging to the genus Lactobacillus and/or Streptococcus, in particular the derivative from fermented animal milk? obtained from the fermentation of animal milk and the derivative from a fermented plant extract? obtained from the fermentation of an extract of seeds or fruits of plant species.

According to a first embodiment, during phase b), the chia seeds completely absorb the citric acid solution, hydrating themselves.

In particular, this mixture of chia seeds and citric acid, obtained in phase a) and stabilized in phase b), has a gelatinous appearance, due to the characteristic hydrophilicity of chia seeds, which as known, when immersed in water, they swell, releasing a substance with a gelatinous consistency.

According to an alternative embodiment, during the aforementioned step b), the present process includes the following substeps:

- subject the mixture of chia seeds and citric acid, as obtained in phase a), to a microbiological stabilization process at a pre-set temperature between 50?C and 98?C and for a time between 1 minute and 70 minutes;

- separate the chia seeds from this mixture of chia seeds and citric acid like this? microbiologically stabilized.

Preferably, in the aforementioned step a), the chia seeds can be immersed directly in a citric acid solution; more? preferably, this citric acid solution has a temperature equal to or higher than 25°C.

Preferably, according to an alternative embodiment, the aforementioned phase a) includes the following sub-steps:

- immerse chia seeds in water, obtaining a mixture of chia seeds and water;

- add a solution of citric acid to this mixture of chia seeds and water, plus? preferably this citric acid solution has a temperature equal to or higher than 25°C.

Preferably, in the aforementioned phase b), the mixture of chia seeds and citric acid is subjected to a microbiological stabilization process at a pre-set temperature between 65°C and 95°C, more preferably between 70?C and 80?C.

Preferably, in the aforementioned phase b), the mixture of chia seeds and citric acid is subjected to a microbiological stabilization process for a time between 15 and 50 minutes, more preferably between 20 and 40 minutes.

Preferably, in the aforementioned phase c), this food comprising a derivative from fermented animal milk or from a fermented plant extract and chia seeds can? comprising a first phase containing chia seeds and a second phase containing this derivative from fermented animal milk or from a fermented vegetal extract, said first phase and said second phase being distinct from each other.

Preferably, the first phase containing the chia seeds and the second phase containing the fermented animal milk derivative or a fermented plant extract are in intimate contact with each other through a defined interface.

More? preferably, during phase c), the chia seeds are microbiologically stabilized thus? obtained in phase b) and the derivative from fermented animal milk or from a fermented plant extract are arranged in layers in a container, in which the chia seeds are placed in a layer below that of the derivative from fermented animal milk or from a fermented plant extract.

Preferably, this first phase containing chia seeds includes an additional component chosen from honey, jam, compote, fruit pulp, fruit puree, chopped fruit or combinations thereof.

More? preferably, the additional component ? jam, even more? preferably fruit jam.

For example, such fruit jam can? be peach jam or strawberry jam.

For example, such fruit jam can? be jammed like lemon marmalade.

In a preferred embodiment, when the component is jam, such jam? fruit jam having an added sugar content of less than or equal to 65% by weight of its total weight, very preferably less than or equal to 55% by weight of its total weight.

Alternatively, this additional component is composed, even more? preferably fruit compote.

For the purposes of the present invention, with the term ?composite? means a food preserve based on fruit or a vegetable suitable for the purpose having an added sugar content lower than or equal to 40% by weight of its total weight, preferably lower than or equal to 35% by weight of its total weight.

Again alternatively, this additional component is? fruit puree, more? preferably peach puree or strawberry puree.

Preferably, the derivative from fermented animal milk or fermented plant extract? a derivative of fermented animal milk.

More? preferably, such derived from fermented animal milk? yogurt.

Under the present invention, with the term ?yogurt? means a food comprising milk coagulated by the action of acidogenic lactic bacilli (in particular, Lactobacillus bulgaricus), which transform lactose into lactic acid, causing curdling, possibly sweetened, in particular comprising sucrose, fructose, honey, syrup glucose, grape sugar or mixtures thereof, and/or comprising fruit, in particular fruit pieces, or cereals.

Preferably, the aforementioned food comprising a derivative from fermented animal milk or from a fermented plant extract and chia seeds, obtained through step c), ? can be stored under refrigerated conditions at a temperature between 0?C and 6?C.

More? preferably, the aforementioned food comprising a derivative from fermented animal milk or from a fermented plant extract and chia seeds, obtained through phase c), ? can be stored under these refrigeration conditions for a shelf life of between 4 and 15 days.

Even more? preferably, in the aforementioned phase a), this citric acid solution has a pH between 4 and 5.

Consequently, in the aforementioned phase a), the mixture of chia seeds and citric acid is also so? obtained has a pH between 4 and 5.

Preferably, the microbiologically stabilized chia seeds obtained in phase b) have a pH between 4 and 5, more preferably equal to 4.5.

Preferably, in the aforementioned phase c), the derivative from fermented animal milk or from a fermented plant extract has a pH between 4 and 5.

More? preferably, within this food comprising a derivative from fermented animal milk or from a fermented vegetal extract and chia seeds, obtained through phase c), the chia seeds, in other words the aforementioned first phase, and the derivative from fermented animal milk or from a fermented plant extract, in other words the aforementioned second phase, present a level of acidity? substantially equivalent or have a level of acidity? which differs for no more? of a pH point, in particular no more? of 0.5 pH points, even more? in particular no longer by 0.1 pH points.

When in the food containing a fermented animal milk derivative or a fermented plant extract and chia seeds, the chia seeds and the fermented animal milk derivative or a fermented plant extract have a level of acidity. substantially equivalent, the food is subject to stability? microbiological advantageously due to this acidic environment which allows the inhibition of microbiological proliferation, in particular bacterial, and therefore better shelf life.

Preferably, the food comprising a derivative of fermented animal milk or a fermented plant extract and chia seeds has an overall pH between 4 and 5.

According to a preferred embodiment of the present process, the food obtained in the aforementioned step c) is free of antimicrobial agents.

According to an alternative embodiment, in the aforementioned step c), an additional antimicrobial agent is added to the mixture of chia seeds and citric acid.

More? preferably, such additional antimicrobial agent? a salt of sorbic acid, even more so? preferably? potassium sorbate.

Quite preferably, in the aforementioned phase c), potassium sorbate is added to the mixture of chia seeds and citric acid at a concentration between 0.01 and 0.2%, quite preferably equal to 0.1 %, on the total weight of the mixture of chia seeds and citric acid.

Therefore, the use of the aforementioned process according to the present invention advantageously allows the stability to be controlled in an advantageous way. microbiology of the final product.

Furthermore, this procedure does not affect the properties? organoleptic and nutritional characteristics of the chia seeds in the final product, as better described in reference to the detailed description and examples.

Advantageously, the process of the invention allows maintaining the properties organoleptic and nutritional characteristics of the chia seeds in the final product throughout its storage period.

In particular, according to a preferred embodiment of the present process, the final product obtained is? consisting of two phases, a first phase containing chia seeds, possibly including an additional component such as fruit jam, and a second phase containing this derivative from fermented animal milk or a fermented plant extract, which maintain the organoleptic and nutritional characteristics for the entire storage period.

Does the present invention also refer? to a food comprising a derivative of fermented animal milk or a fermented plant extract and chia seeds obtainable according to the above-mentioned process and having a pH between 4 and 5.

In particular, in this food the chia seeds, possibly mixed with the aforementioned additional component, have a pH between 4 and 5 and the derivative from fermented animal milk or a fermented plant extract has a pH between 4 and 5.

Preferably, within this food the chia seeds and the derivative from fermented animal milk or a fermented plant extract have a level of acidity. which differs for no more? of a pH point, more? preferably not anymore? of 0.5 pH points, even more? preferably not anymore? by 0.1 pH points.

Preferably, this food is ? free of antimicrobial agents. Brief description of the drawings

Figure 1 shows photographic evidence of a stability test. microbiology of the food including yogurt and chia seeds treated (Sample A) according to the present procedure compared with a product containing yogurt and untreated chia seeds (Sample B), on the day of their production.

Figure 2 shows photographic evidence of a stability test. microbiology of the food including yogurt and chia seeds treated (Sample A) according to the present procedure compared with a product containing yogurt and untreated chia seeds (Sample B) after 4 days.

Figure 3 shows photographic evidence of a stability test. microbiology of the food including yogurt and chia seeds treated (Sample A) according to the present procedure compared with a product containing yogurt and untreated chia seeds (Sample B) after 10 days.

Detailed description

The present invention, in one of its aspects, concerns a process for producing a food comprising a derivative from fermented animal milk or from a fermented vegetal extract and chia seeds, the latter treated with citric acid to maintain intact the nutritional and organoleptic characteristics of both the chia seeds both of the final product and to check the stability? microbiology of the final product.

According to the preferred embodiments, the derivative from fermented animal milk or from a fermented plant extract is? a derivative of fermented animal milk. In particular, in the examples given here we will refer to to yogurt.

Yogurt is obtained through a known process, which has as its main phase the inoculation of specific lactic ferments and their proliferation in the milk, the latter undergoing a fermentation process during which a carbohydrate, typically lactose, is transformed into lactic acid.

For the production of yogurt it can? any type of milk can be used, i.e. cow's or sheep's milk.

Specifically, the processing stages for the production of yogurt include:

- the selection of ingredients, in this case milk and, if necessary, other additives;

- the mixing of these ingredients, which must take place very slowly so as to incorporate as little air as possible;

- homogenization which usually occurs at certain pressure values in one or two phases;

- pasteurization at 95?C, for example for 300 seconds, after which the pasteurized product is cooled to approximately 38-42?C; and finally,

- fermentation, in which there is? the addition of lactic ferments under stirring.

The product containing live lactic ferments must remain at rest during the fermentation period, which will vary? depending on the type of ferments used. At the end of the fermentation (the timing is established according to the pH) the formed clot is very delicately stirred and left to cool rapidly to 20?C through a plate heat exchanger.

The present invention will be further described by reference to some examples, provided for illustrative and non-limiting purposes.

Example 1: preparation of plain yogurt with chia seeds and berry compote

At first, ? a 30% by weight citric acid solution was prepared. At the same time, the 7 g chia seeds were immersed in 18 ml of water at a temperature of 92?C, obtaining a mixture of chia seeds and water.

Subsequently, to this mixture of chia seeds and water? a quantity of 30% by weight solution of citric acid was added to obtain a mixture of chia seeds and citric acid with a pH of 4.

In order to stabilize the chia seeds on a microbiological level, the above mixture is was maintained at a temperature of 75?C for 30 minutes. This mixture of chia seeds and citric acid visually had a gelatinous appearance, due to the hydrophilic characteristic of chia seeds which, when immersed in water, swelled, releasing a substance with a gelatinous consistency.

Were they like this? obtained microbiologically stabilized chia seeds, which were subsequently mixed with a berry compote. Specifically, in a clear food container? was first placed as the first phase, 25 g of chia seeds and citric acid mixture, as obtained previously, and 25 g of berry compote and, finally, as the second phase, 130 g of yogurt (having a pH equal to at 4.23), so? to present a layered final product (total weight 180 g).

Finally, the food container? been sealed with an aluminum film through a welding process and subsequently ? been stored in a special cold room for the conservation of the final product so? packaged.

The product like this? obtained was a two-phase product, in which the second phase, that is? the yogurt had a compact appearance, free of granules and with a dense and velvety consistency; the first phase, that is? the mixture of chia seeds and forest compote had a gelatinous appearance and in which the chia seeds were clearly visible.

The product like this? obtained included chia seeds, berry compote and yogurt according to the following quantities? by weight:

Example 2: Preparation of plain yogurt with chia seeds and peach puree

The procedure for treating the chia seeds in Example 1 is been repeated. In this case, following the immersion phase in water and the subsequent treatment with citric acid and microbiological stabilization? Has a mixture been prepared containing chia seeds? microbiologically stabilized and peach puree. Again, in a transparent food container? 25 g of chia seeds and citric acid mixture, as obtained previously, and 25 g of peach puree were first placed as the first phase and, finally, 130 g of yogurt (having a pH equal to 4, 23), what? to obtain a layered final product (total weight 180 g).

Finally, the food container? been sealed with an aluminum film through a welding process and subsequently ? been stored in a special cold room for the conservation of the final product so? packaged.

Even in this case, the product is like this? obtained was a two-phase product, in which the second phase, that is? the yogurt had a compact appearance, free of granules and with a dense and velvety consistency; the first phase, that is? the mixture of chia seeds and peach puree had a gelatinous appearance, in which the chia seeds were clearly visible.

The product like this? obtained included chia seeds, peach puree and yogurt according to the following quantities? by weight:

Experimental tests to evaluate stability? microbiological stability? microbiological effect brought about by the process according to the invention on the chia seeds, contained in the food comprising yogurt and a mixture of chia seeds and peach puree obtained in Example 2, is was verified through experimental tests comparing yogurt with peach puree and chia seeds treated according to the process of the invention (Sample A) and yogurt with untreated peach puree and chia seeds (Sample B).

The above-mentioned samples were kept at a temperature of 25?C until the completion of the analysis and at predetermined time points (t0 = day of production, t1 = after 4 days and t2 = after 10 days) ? Has the stability been analysed? microbiology of the two aforementioned products.

At time t0, both sample A and sample B show no alterations from the stability point of view? microbiological.

At time t1, it was highlighted for sample B, that is? the one containing untreated chia seeds, an alteration of the stability? microbiological of the product: the interface between the yogurt phase and the one containing chia seeds and peach puree is ? shown undefined. In particular, this phenomenon? was likely caused by yeast growth. Differently, for sample A, that is? the one containing the treated chia seeds, right? have any alterations been found from the point of view of stability? microbiological, compared to time t0.

At time t2, how ? can also be seen from Figure 3 (two images on the right), for sample B? It was possible to detect a high growth of yeasts: ? It was possible to visually notice (Figure 3 in the center) this growth of yeasts through the swelling of the lid of the package, due to the production of gas caused by fermentation reactions by the yeasts. In fact, upon opening the package, It was possible to notice the formation of yeasts on the surface of the yogurt.

Otherwise, Sample A shows an initial and minimal alteration of stability? microbiological: the interface between the yogurt phase and the one containing chia seeds and peach puree is only partially altered.

From the results previously exposed, did the product containing chia seeds treated in accordance with the procedure described therein guarantee surprising stability? microbiological. On the contrary, the product containing untreated chia seeds showed critical issues? from the first analyses, in particular already? from the check carried out after 4 days (time t1).

Ultimately, thanks to the process according to the present invention,? It was possible to make available a food comprising a derivative from fermented animal milk or a fermented plant extract and chia seeds, which is particularly stable from a microbiological point of view and in which the properties? organoleptic characteristics of the chia seeds themselves were not altered, furthermore allowing to obtain a food with a high nutritional intake, in particular with a high Omega 3 content.

Claims (10)

1. Process for producing a food comprising a derivative from fermented animal milk or a fermented plant extract and chia seeds, comprising the steps of: a) put chia seeds in contact with a citric acid solution, obtaining a mixture of chia seeds and citric acid; b) subject the mixture of chia seeds and citric acid, as obtained in phase a), to a microbiological stabilization process at a pre-set temperature between 50?C and 98?C and for a time between 1 minute and 70 minutes , obtaining microbiologically stabilized chia seeds; c) add the chia seeds, like this? obtained in phase b), and a derivative from fermented animal milk or a fermented plant extract inside a food container, obtaining a food comprising a derivative from fermented animal milk or a fermented plant extract and chia seeds. 2. Process for producing a food comprising a derivative from fermented animal milk or from a fermented plant extract and chia seeds according to claim 1, wherein said step a) includes the following substeps: - immerse chia seeds in water, obtaining a mixture of chia seeds and water; - add a solution of citric acid to said mixture of chia seeds and water. 3. Process for producing a food comprising a derivative from fermented animal milk or from a fermented vegetable extract and chia seeds according to claim 1 or 2, wherein in said step b) the mixture of chia seeds and citric acid is subjected to a microbiological stabilization process at a predetermined temperature between 65?C and 95?C, preferably between 70?C and 80?C. 4. Process for producing a food comprising a derivative from fermented animal milk or from a fermented plant extract and chia seeds according to any one of claims 1 to 3, wherein in said step b) the mixture of chia seeds and citric acid is subjected to a microbiological stabilization process for a time between 15 and 50 minutes, preferably between 20 and 40 minutes. 5. Process for producing a food comprising a derivative from fermented animal milk or a fermented plant extract and chia seeds according to any one of claims 1 to 4, wherein said first phase containing chia seeds comprises an additional component selected from honey , jam, compote, fruit pulp, fruit puree, fruit pieces or combinations thereof, preferably said additional component being compote, plus? preferably fruit compote. 6. Process for producing a food comprising a derivative from fermented animal milk or a fermented plant extract and chia seeds according to any of claims 1 to 5, wherein said derivative from fermented animal milk or fermented plant extract? a derivative of fermented animal milk, preferably yogurt. 7. Process for producing a food comprising a derivative from fermented animal milk or a fermented plant extract and chia seeds according to any one of claims 1 to 6, wherein said food comprising a derivative from fermented animal milk or a plant extract fermented and chia seeds, obtained through phase c), ? storable in refrigerated conditions at a temperature between 0?C and 6?C, preferably said food being storable in refrigerated conditions for a time between 4 and 15 days. 8. Process for producing a food comprising a derivative from fermented animal milk or from a fermented plant extract and chia seeds according to any one of claims 1 to 7, wherein in step b) the mixture of chia seeds and citric acid has a pH between 4 and 5. 9. Food comprising a derivative from fermented animal milk or from a fermented vegetal extract and chia seeds obtainable according to the process of any one of claims 1 to 8 and having a pH between 4 and 5, preferably in said food the seeds of chia and the derivative from fermented animal milk or from a fermented plant extract have a level of acidity? which differs for no more? of one pH point, preferably no more? of 0.5 pH points, more? preferably not anymore? by 0.1 pH points. 10. Food comprising a derivative of fermented animal milk or fermented plant extract and chia seeds according to claim 9, wherein said food is? free of antimicrobial agents.