PL444712A1 - Sposób wytwarzania fermentowanego napoju roślinnego na bazie orzecha włoskiego i fermentowany napój roślinny na bazie orzecha włoskiego - Google Patents

Sposób wytwarzania fermentowanego napoju roślinnego na bazie orzecha włoskiego i fermentowany napój roślinny na bazie orzecha włoskiego

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Publication number
PL444712A1
PL444712A1 PL444712A PL44471223A PL444712A1 PL 444712 A1 PL444712 A1 PL 444712A1 PL 444712 A PL444712 A PL 444712A PL 44471223 A PL44471223 A PL 44471223A PL 444712 A1 PL444712 A1 PL 444712A1
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PL
Poland
Prior art keywords
mixture
walnut
fermented plant
weight
amount
Prior art date
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PL444712A
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English (en)
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PL248272B1 (pl
Inventor
Daniel Żmudziński
Dorota Najgebauer-Lejko
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Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie
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Application filed by Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie filed Critical Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie
Priority to PL444712A priority Critical patent/PL248272B1/pl
Publication of PL444712A1 publication Critical patent/PL444712A1/pl
Publication of PL248272B1 publication Critical patent/PL248272B1/pl

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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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/531—Lactis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/23—Lactobacillus acidophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób wytwarzania fermentowanego napoju roślinnego na bazie orzecha włoskiego i fermentowany napój roślinny na bazie orzecha włoskiego. W sposobie wytwarzania fermentowanego napoju roślinnego zawierającego przefiltrowany ekstrakt wodny wytworzony z zawiesiny zawierającej wodę, orzechy włoskie, suszone daktyle i nasiona lnu, fermentowany przez bakterie jogurtowe, zawiesinę tworzy się z mieszaniny z oddzielnie umytych, łuskanych (10) rozdrobnionych orzechów włoskich (11) w ilości od 83,2% do 83,9% wagowo w mieszaninie, rozdrobnionych suszonych daktyli (13) w ilości od 0,0% do 12,6% wagowo w mieszaninie, i rozdrobnionych nasion lnu (12) w ilości od 3,8% do 5,0% wagowo w mieszaninie, o wielkości ziarna po rozdrobnieniu od 0,05 mm do 0,1 mm i wody w ilości od 74,0% do 77,0% wagowo w zawiesinie, którą zalewa się mieszaninę, a powstałą zawiesinę miesza się (14) i poddaje się ekstrakcji (15), przy ciągłym mieszaniu, przy prędkości obrotowej od 1900 do 2100 obr./min w temperaturze od 28°C do 32°C przez 14 do 16 minut, a powstały ekstrakt filtrowano rozlewa się do opakowań jednostkowych i pasteryzuje się w opakowaniach jednostkowych, a następnie schładza się do temperatury od 38°C do 42°C i zaszczepia mieszaniną szczepów bakterii Streptococcus thermopilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus i Bifidobacterium lactis. i inkubuje się w powyższej temperaturze.
PL444712A 2023-04-29 2023-04-29 Sposób wytwarzania fermentowanego napoju roślinnego na bazie orzecha włoskiego i fermentowany napój roślinny na bazie orzecha włoskiego PL248272B1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL444712A PL248272B1 (pl) 2023-04-29 2023-04-29 Sposób wytwarzania fermentowanego napoju roślinnego na bazie orzecha włoskiego i fermentowany napój roślinny na bazie orzecha włoskiego

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL444712A PL248272B1 (pl) 2023-04-29 2023-04-29 Sposób wytwarzania fermentowanego napoju roślinnego na bazie orzecha włoskiego i fermentowany napój roślinny na bazie orzecha włoskiego

Publications (2)

Publication Number Publication Date
PL444712A1 true PL444712A1 (pl) 2024-11-04
PL248272B1 PL248272B1 (pl) 2025-11-17

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PL444712A PL248272B1 (pl) 2023-04-29 2023-04-29 Sposób wytwarzania fermentowanego napoju roślinnego na bazie orzecha włoskiego i fermentowany napój roślinny na bazie orzecha włoskiego

Country Status (1)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630999A (zh) * 2012-05-08 2012-08-15 北京林业大学 一种核桃乳酸菌发酵饮料及其制备方法
CN107348003A (zh) * 2017-06-27 2017-11-17 迪庆香格里拉舒达有机食品有限公司 核桃乳及其制备方法
CN107439876A (zh) * 2017-07-25 2017-12-08 彭红春 一种核桃肽饮品及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630999A (zh) * 2012-05-08 2012-08-15 北京林业大学 一种核桃乳酸菌发酵饮料及其制备方法
CN107348003A (zh) * 2017-06-27 2017-11-17 迪庆香格里拉舒达有机食品有限公司 核桃乳及其制备方法
CN107439876A (zh) * 2017-07-25 2017-12-08 彭红春 一种核桃肽饮品及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SHU, ZHICHENG., TAO, WENCHU., WANG, HUA., LI, YANJUN., OU, KAI., ZHAO, FANGFANG., MA, QING., GUO, XIUFENG.: "2016", FULL-WALNUT-MILK VEGETABLE PROTEIN BEVERAGE. *

Also Published As

Publication number Publication date
PL248272B1 (pl) 2025-11-17

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