UA107514C2 - Спосіб одержання ферментованих оздоровчих напоїв на основі зернових культур - Google Patents

Спосіб одержання ферментованих оздоровчих напоїв на основі зернових культур

Info

Publication number
UA107514C2
UA107514C2 UAA201304875A UAA201304875A UA107514C2 UA 107514 C2 UA107514 C2 UA 107514C2 UA A201304875 A UAA201304875 A UA A201304875A UA A201304875 A UAA201304875 A UA A201304875A UA 107514 C2 UA107514 C2 UA 107514C2
Authority
UA
Ukraine
Prior art keywords
weight
kkp
strains
fermentation
fermentative
Prior art date
Application number
UAA201304875A
Other languages
English (en)
Russian (ru)
Inventor
Lubomila Owczarek
Urszula T Jasinska
Sylwia Skapska
Original Assignee
Inst Biotechnologii Przemyslu Rolno-Spozywczego
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Inst Biotechnologii Przemyslu Rolno-Spozywczego filed Critical Inst Biotechnologii Przemyslu Rolno-Spozywczego
Publication of UA107514C2 publication Critical patent/UA107514C2/uk

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • 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
    • 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
    • C12R2001/25—Lactobacillus plantarum
    • 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

Abstract

Винахід належить до способу одержання ферментованих оздоровчих напоїв на основі зернових культур, що включає етапи, на яких готують склад на основі зернових культур для ферментації, термічно консервують його, інокулюють штамами молочнокислих бактерій та ферментують, який відрізняється тим, що у водному розчині з 2-8 % за вагою дисахариду, не лактози, 0-6 % за вагою моносахариду та 0,05-0,25 % за вагою цитрату натрію готують суспензію 3-8 % за вагою з переробленого продукту на основі зернових культур, переважно борошна, яку інокулюють штамами молочнокислих бактерій, вибраних із штаму KKP 2025pабо набору з двох штамів культурKKP 2025pта KKP 2030p, або штаму KKP 2007/ps/l, у кількості 0,001-0,01 % за вагою, причому кожна концентрована ліофілізована культура забезпечує ферментації ферментацію до pH не вище ніж 4,6, де одержаний продукт містить щонайменше 7 log КУО∙гбактеріальних штамів та має прийнятний органолептичний профіль.
UAA201304875A 2010-09-16 2011-09-14 Спосіб одержання ферментованих оздоровчих напоїв на основі зернових культур UA107514C2 (uk)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PL392426A PL215631B1 (pl) 2010-09-16 2010-09-16 Sposób wytwarzania fermentowanych, prozdrowotnych napojów zbozowych
PCT/PL2011/050036 WO2012036576A1 (en) 2010-09-16 2011-09-14 Method of production of fermented, pro-healthy, cereal beverages

Publications (1)

Publication Number Publication Date
UA107514C2 true UA107514C2 (uk) 2015-01-12

Family

ID=44908059

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA201304875A UA107514C2 (uk) 2010-09-16 2011-09-14 Спосіб одержання ферментованих оздоровчих напоїв на основі зернових культур

Country Status (6)

Country Link
EP (1) EP2615928B1 (uk)
CA (1) CA2811390C (uk)
PL (1) PL215631B1 (uk)
PT (1) PT2615928E (uk)
UA (1) UA107514C2 (uk)
WO (1) WO2012036576A1 (uk)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2734050B1 (en) 2011-07-22 2019-03-06 Compagnie Gervais Danone Milk-based compositions and process of making the same
NL2016115B1 (en) * 2016-01-18 2017-07-25 Innoso B V Food composition with fermented starch.
CN105942084A (zh) * 2016-04-28 2016-09-21 天津科技大学 荞麦发酵生产益生菌功能性食品
EP4009798A1 (en) * 2019-08-09 2022-06-15 Compagnie Gervais Danone Fermented plant-based probiotic compositions and processes of preparing the same
US20230046139A1 (en) * 2020-01-23 2023-02-16 Compagnie Gervais Danone Fermented plant-based probiotic compositions and processes of preparing the same
CN112237244A (zh) * 2020-10-19 2021-01-19 中商构能生态科技(天津)有限公司 一种构树饮料及其制备方法
CN114940956B (zh) * 2022-05-10 2023-04-21 中国农业科学院农产品加工研究所 植物乳杆菌wl-100及其应用
CN115191537A (zh) * 2022-07-13 2022-10-18 成都创新连线食品科技有限公司 一种益生菌饮品及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2225922B (en) 1988-12-16 1992-10-07 Samuel Kuria Mbugua A method for the manufacture of a fermented cereal product
JPH0779684B2 (ja) * 1989-02-27 1995-08-30 森永乳業株式会社 ビフィズス菌増殖促進組成物
US5416020A (en) * 1992-09-29 1995-05-16 Bio-Technical Resources Lactobacillus delbrueckii ssp. bulgaricus strain and fermentation process for producing L-(+)-lactic acid
EP1064854A1 (en) * 1999-06-15 2001-01-03 Société des Produits Nestlé S.A. Process for increasing the fruity taste of foodstuffs with acidified and/or fermented cereal flour
PL192306B1 (pl) * 2001-09-06 2006-09-29 Inst Biotechnologii Przemyslu Nowy szczep bakterii mlekowych Lactobacillus bulgaricus

Also Published As

Publication number Publication date
CA2811390A1 (en) 2012-03-22
PL215631B1 (pl) 2014-01-31
EP2615928A1 (en) 2013-07-24
EP2615928B1 (en) 2016-01-13
PL392426A1 (pl) 2012-03-26
CA2811390C (en) 2015-11-03
PT2615928E (pt) 2016-03-08
WO2012036576A1 (en) 2012-03-22

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