PL214424B1 - Confectioner's product in form of sugar and fat body - Google Patents

Description

(12) PATENT DESCRIPTION (19) PL (11) 214424 (13) B1 (21) Application number: 384154 ^{(51) Int.Cl.}

A23G 3/36 (2006.01) (22) Date of notification: 24.12.2007 (54)

Confectionery in the form of sugar-fat bodies

(73) The right holder of the patent: UNIVERSITY OF TECHNOLOGY OF LODZ, Łódź, PL (43) Application was announced: (72) Inventor (s): June 6, 2009 BUP 14/09 EWA NEBESNY, Łódź, PL ZDZISŁAWA LIBUDZISZ, Lodz, PL DOROTA ŻYŻELEWICZ, Łódź, PL GRAŻYNA BUDRYN, Łódź, PL (45) The grant of the patent was announced: ILONA MOTYL, Lodz, PL 31.07.2013 WUP 07/13 WIESŁAWA KRYSIAK, Łódź, PL (74) Representative: item. stalemate. Ewa Kaczur-Kaczyńska

PL 214 424 B1

Description of the invention

The subject of the invention is confectionery in the form of sugar-fat bodies.

Sugar-fat bodies are a well-known confectionery product. The bodies are made of fat, sugar and / or sweetener, with optional addition of milk, cream or yoghurt powder, wafer crowbar, cocoa, nut kernels or oilseeds, flavors, structure builders. The bodies are characterized by consistency ranging from greasy to semi-hard, possibly with noticeable particles of ingredients. A shell, e.g. of chocolate, chopped nuts, wafer or icing, is optionally deposited on the body.

Polish patent application no. P-366273 describes chocolate containing freeze-dried live cultures of lactic acid bacteria.

From the Polish patent application No. P-379032 there is known a confectionery product in the form of filled pellets, in which the core and / or the core shell contain an addition of a lactic acid bacteria preparation, in the amount and form depending on the desired quality of the finished product.

Patent description PL 176801 discloses a food composition containing a biscuit or a chocolate coating and a filling based on a dairy product matrix and a filling based on a dairy product matrix, in which yoghurt containing the bacteria S. thermophilus, Lactobacillus bulgaricus, Lacidophilus or Bifidobacterium is added to the filling.

It is also known that live lactic acid bacteria cultures, consumed regularly with food, have a beneficial effect on the human body. The effect produced in the human body, however, depends on the consumed dose of the bacteria and the strain of bacteria.

From patent applications P 382760, P 382761 and P 382762 there are known bacterial strains Lactobacillus casei ŁOCK 0900, Lactobacillus casei ŁOCK 0908 and Lactobacillus paracasei ŁOCK 0919, deposited at the Institute of Immunology and Experimental Therapy of the Polish Academy of Sciences in Wrocław under the numbers: B / 00019, B /, respectively 00020 and B / 00021.

Confectionery in the form of sugar-fat bodies that contain fat, sugar and / or a sweetening agent and optionally milk, cream or yoghurt powder, wafer crowbar, cocoa, kernels of nuts or oil seeds, flavors, structure-forming substances and the addition of live cultures of lactic acid bacteria and possibly in a shell of chocolate, crushed nuts, wafer or icing, according to the invention, characterized by the fact that the bodies contain a lyophilisate of Lactobacillus casei LOCK 0900 B / 00019, Lactobacillus casei LOCK 0908 B / 00020 and Lactobacillus paracasei LOCK 0919 strains B / 00021.

The sugar-fat bodies containing the addition of these lactic acid bacteria strains according to the invention are characterized by good organoleptic, physicochemical and microbiological properties.

The following examples illustrate the subject matter of the invention.

P r z k ł a d I

Sugar-fatty body bodies containing, by weight:

Acomic 2000 fat - 25%, sugar - 15%, powdered milk - 16%, wafer crowbar - 18%, cocoa - 5%, ground peanut kernels - 20%, also contained 1% by weight of a lyophilisate containing live cultures of probiotic bacterial strains Lactobacillus casei ŁOCK 0900 B / 00019, Lactobacillus casei ŁOCK 0908 B / 00020 and Lactobacillus paracasei ŁOCK 0919 B / 00021.

Immediately after production, the bodies contained live probiotic bacteria in the amount of 7.1 x 10 ⁷ cfu / g.

After 3 months of storage at 4 ° C, the bodies contained live probiotic bacteria in the amount of 6.9 x 10 ⁷ cfu / g.

After 3 months of storage at 18 ° C bodies comprise live probiotic bacteria in an amount of 6.4 x 10 ⁶ cfu / g.

P r z x l a d II

Body made of sugar-fat mass, containing in weight percent: fat Efekt 40 MT - 25%, sugar - 15%,

Powdered milk - 16%, wafer crowbar - 18%, cocoa - 5%, ground peanut kernels - 20%, also contained 1% by weight of a lyophilisate containing live cultures of probiotic strains of Lactobacillus casei LOCK 0900 B / 00019, Lactobacillus casei ŁOCK 0908 B / 00020 and Lactobacillus paracasei ŁOCK 0919 B / 00021.

Immediately after production, the bodies contained live probiotic bacteria in the amount of 9.5 x 10 ⁷ cfu / g.

After 3 months of storage at 4 ° C, the bodies contained live probiotic bacteria in the amount of 8.6 x 10 ⁷ cfu / g.

After 3 months of storage at 18 ° C, the bodies contained live probiotic bacteria in the amount of 5.6 x 10 ⁷ cfu / g.

Claims (1)

Patent claim Confectionery in the form of sugar-fat bodies that contain fat, sugar and / or a sweetening agent and optionally milk, cream or yoghurt powder, wafer crowbar, cocoa, kernels of nuts or oil seeds, flavors, structure-forming substances and the addition of live cultures Lactic fermentation bacteria and possibly in a chocolate, crushed nuts, wafer or icing shell, characterized in that the bodies contain a lyophilisate of Lactobacillus casei LOCK 0900 B / 00019, Lactobacillus casei LOCK 0908 B / 00020 and Lactobacillus paracasei LOCK 0919 B / 00021 strains .