PL444713A1 - Sposób wytwarzania fermentowanego napoju roślinnego wzbogaconego białkiem roślinnym i fermentowany napój roślinny wzbogacony białkiem roślinnym - Google Patents

Sposób wytwarzania fermentowanego napoju roślinnego wzbogaconego białkiem roślinnym i fermentowany napój roślinny wzbogacony białkiem roślinnym

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Publication number
PL444713A1
PL444713A1 PL444713A PL44471323A PL444713A1 PL 444713 A1 PL444713 A1 PL 444713A1 PL 444713 A PL444713 A PL 444713A PL 44471323 A PL44471323 A PL 44471323A PL 444713 A1 PL444713 A1 PL 444713A1
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PL
Poland
Prior art keywords
suspension
weight
plant
amount
fermented
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PL444713A
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English (en)
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PL248504B1 (pl
Inventor
Daniel Żmudziński
Dorota Najgebauer-Lejko
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Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie
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Priority to PL444713A priority Critical patent/PL248504B1/pl
Publication of PL444713A1 publication Critical patent/PL444713A1/pl
Publication of PL248504B1 publication Critical patent/PL248504B1/pl

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    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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

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  • 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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób wytwarzania fermentowanego napoju roślinnego wzbogaconego białkiem roślinnym i fermentowany napój roślinny wzbogacony białkiem roślinnym. W sposobie wytwarzania fermentowanego napoju roślinnego zawierającego przefiltrowany ekstrakt wodny wytworzony z zawiesiny zawierającej wodę, orzechy laskowe, suszone jabłka i śliwki, nasiona lnu i białko konopne, fermentowany przez bakterie jogurtowe, zawiesinę tworzono z mieszaniny z oddzielnie umytych, łuskanych (1) i rozdrobnionych orzechów laskowych (2) w ilości od 10,0% do 14,0% wagowo w zawiesinie, rozdrobnionych suszonych jabłek (3) w ilości od 1% do 1,4% wagowo w zawiesinie, rozdrobnionych suszonych śliwek (3) w ilości od 2,2% do 2,6% wagowo w zawiesinie, rozdrobnionych nasion lnu (3) w ilości od 0,4% do 0,8% wagowo w zawiesinie, oraz białka konopnego w ilości od 0,4% do 0,8% wagowo w zawiesinie i wody w ilości od 82,2% do 84,2% w zawiesinie, korzystnie 83,2% wagowo w zawiesinie. Zawiesinę poddawano ekstrakcji (5), 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 rozlewano do opakowań jednostkowych i pasteryzowano w opakowaniach jednostkowych, a następnie schładzano do temperatury od 38°C do 42°C i zaszczepiano mieszaniną szczepów bakterii Streptococcus thermopilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus i Bifidobacterium lactis. i inkubowano w powyższej temperaturze.
PL444713A 2023-04-29 2023-04-29 Sposób wytwarzania fermentowanego napoju roślinnego wzbogaconego białkiem roślinnym i fermentowany napój roślinny wzbogacony białkiem roślinnym PL248504B1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL444713A PL248504B1 (pl) 2023-04-29 2023-04-29 Sposób wytwarzania fermentowanego napoju roślinnego wzbogaconego białkiem roślinnym i fermentowany napój roślinny wzbogacony białkiem roślinnym

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL444713A PL248504B1 (pl) 2023-04-29 2023-04-29 Sposób wytwarzania fermentowanego napoju roślinnego wzbogaconego białkiem roślinnym i fermentowany napój roślinny wzbogacony białkiem roślinnym

Publications (2)

Publication Number Publication Date
PL444713A1 true PL444713A1 (pl) 2024-11-04
PL248504B1 PL248504B1 (pl) 2025-12-22

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PL444713A PL248504B1 (pl) 2023-04-29 2023-04-29 Sposób wytwarzania fermentowanego napoju roślinnego wzbogaconego białkiem roślinnym i fermentowany napój roślinny wzbogacony białkiem roślinnym

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005120257A1 (fr) * 2004-06-07 2005-12-22 Peng Liu Boisson aux noisettes et sa methode de preparation
US20140234488A1 (en) * 2013-02-15 2014-08-21 Alice Chang Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient
US20200352202A1 (en) * 2019-05-08 2020-11-12 The Quaker Oats Company Plant-based non-dairy fermented base composition and methods of making and using the same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005120257A1 (fr) * 2004-06-07 2005-12-22 Peng Liu Boisson aux noisettes et sa methode de preparation
US20140234488A1 (en) * 2013-02-15 2014-08-21 Alice Chang Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient
US20200352202A1 (en) * 2019-05-08 2020-11-12 The Quaker Oats Company Plant-based non-dairy fermented base composition and methods of making and using the same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ERTAN ERMIŞ I INN.: "Research / Araştırma GIDA (2018) 43 (4): 677-686 doi: 10.15237/gida.GD18022", CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS *
NEDA MALEKI I INN.:: "Food Sci. Biotechnol. 24(1): 107-115 (2015)", ANTIOXIDANT ACTIVITY OF FERMENTED HAZELNUT MILK *

Also Published As

Publication number Publication date
PL248504B1 (pl) 2025-12-22

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