Fermented food product

FIELD: food industry.

SUBSTANCE: fermented food product based on linseed is produced by defatting linseed, its crushing and milling, blending crushed and milled linseed with water, probably with addition of other cereals or plant seeds or linseed fraction at a concentration of nearly 3 - nearly 8 wt % to produce a suspension. The suspension is fermented with a starter, i.e. Bifidobacterium lactis Bb12 strain, enriched and stabilised to produce a viscous or fermented drinkable snack product.

EFFECT: invention allows to produce a product enriched with probiotic bacteria and having low fat content.

15 cl, 15 tbl, 11 ex

 

The present invention relates to food industry, namely, fermented foods, essentially, to the food products on the basis of Flaxseed. Products containing live or inactivated microorganisms, namely probiotic bacteria are nutritious and good for health. Suspension of skim crushed Flaxseed or skim crushed Flaxseed fine grinding, possibly with the addition of other grains or seeds of plants or of fractions of Flaxseed fermented starter culture, including probiotic bacteria, obtaining a viscous or drinking fermented snack product with a low fat content.

Traditionally flax seed used as food in Finland and many other countries, and are used in folk medicine. Flax seed is a versatile source of nutrients and bioactive compounds. Flaxseed oil consists of many polyunsaturated fatty acids, and the amount of α-linolenic acid (ALA) is more than half of the total number of fatty acids. Also, flax seed is very rich in high quality protein and dietary fibre, while the proportion of water-soluble fiber is 20-40%. The amount of lignin, forming a protective mechanism in plants, 1001000 times higher in flax compared to other food plants. According to numerous studies, α-linoleic acid, representing omega-3 fatty acid, has a positive impact on health. Along with useful compounds flax seed also contains potentially harmful compounds, such as CYANOGEN glycosides and cadmium. However, they do not cause risk to health when you follow the recommendations for use.

The outer layer is Flaxseed called mucin that forms mainly the so-called fraction soluble fiber. The number of mucin is 4-8% by weight of the seed. The mucin affects the functional characteristics of Flaxseed. When mixing crushed flax seed with water, mucin forms a slimy residue that may have adverse effects on fermentation and the product itself.

Fermentation is also called fermentation, it is a traditional method of preservation that can be used to increase shelf life, improve the digestibility of the product and bioavailability in the gastrointestinal tract of the compounds included in the composition of plants. The process of ripening can be carried out in spontaneous fermentation or, alternatively, by fermentation using sourdough.

For fermentation commercially available yeast, updat the enforcement can be used strains of lactic acid bacteria, selected from various organic sources. Also during the fermentation of plant products can be used probiotic lactic acid bacteria.

In the publication WO 2005/107777 describes the product for weight control on the basis of whole Flaxseed. It is mentioned that the composition of the present invention may be processed, for example, by fermentation. In patent publication DE No. 3905055 A1 describes a grain product, fermented using lactic acid bacteria. Flax seed is mentioned in the list of raw material that can be used.

In U.S. patent No. 4857326 describes stable nutritive and therapeutic composition of Flaxseed, dry enriched with crushed flax seed, vitamin B6and zinc ions, the means of its production and therapeutic methods for applying such compositions. The composition is obtained from whole Flaxseed, which degrease. Described getting "flax yogurt", in which the fermented composition "standard yoghurt culture".

Also known fermented cereal products containing live lactic acid bacteria (for example, EP 0568530), and offers a fermentation material on the basis of Flaxseed (for example, WO 2005/107777), but does not describe available delicious, ready to eat ASCII or drinking fermented snack product which includes skim crushed fermented with probiotic bacteria flax seed.

Brief description of the invention

The first object of the present invention relates to a fermented food product on the basis of flax seed obtained by the method including the stage degreasing Flaxseed, crushing or crushing and grinding skim Flaxseed received such images, to form a water suspension, the fermentation suspension starter culture comprising at least one bacterial strain selected from the group consisting of lactic acid bacteria, propionic acid bacteria and bifidobacteria, with probiotic characteristics, and season and stabilization of fermented slurry. Skim shredded or crushed and ground-up powder flax seed mixed with water in a concentration of from about 3 to about 8 wt.%. It is preferable to use crushed and finely ground flax seed at a concentration of about 5%.

Another object of the present invention relates to a fermented food product on the basis of Flaxseed, which is crushed or crushed and ground flax seed to add seeds of other crops or plants, such as oats, buckwheat or soy. Additionally crushed or broken and moloto the flax seed can also be added on any faction Flaxseed, have a positive impact.

A food product according to the present invention can be in the form of a viscous snack product, for example product suitable for eating with a spoon. An additional object of the present invention relates to a drinking product of the flax seed. Drink from flax seed is produced by filtering the fermented suspension of flax seed.

After fermentation, the suspension is added, for example, suitable berries, jams, juices or fruit, and/or natural or flavors, or fragrances. Structure fermented and fortified supplements suspensions can be enhanced by the use of stabilizers known from the prior art, such as pectin, guar gum or cellulose.

Skim crushed flax seed is used as the main raw material for producing products according to the present invention. For the purposes of the present invention degreasing Flaxseed preferably carried out by cold pressing. It is also possible to extract oil from seeds by solvent extraction using, for example, hexane or supercritical extraction using CO2. After degreasing meal from seeds crushed with getting crushed Flaxseed. Then crushed flax seed can the be finely ground with getting crushed finely ground Flaxseed. The fat content in the material used in the present invention, for example, in "crushed flax seed or crushed and hammer Flaxseed, can vary from about 1% to about 17%, preferably from about 14% to about 17%, and the sugar content is about 2%, most of which, as a rule, is sucrose. Since the concentration of sucrose by fermentation is actually declining, it is advisable to add the sugar, for example glucose, at the stage of fermentation.

It should be noted that for the purposes of the present invention Flaxseed always degrease. Therefore, as used herein, the term "crushed flax seed" means crushing Flaxseed held degreasing, preferably cold pressed to remove the oil from flax seed and subsequent crushing of the meal preferably with the use of a screw conveyor, hammer mill and sieving. In addition, when used herein, the term "crushed and ground flax seed" means the flour and flax seed, which was obtained using a degreasing flax seed, preferably cold pressed to remove the oil from flax seed and then crushing of sunflower seeds, preferably using a screw conveyor, hammer mill and millet is of, and, finally, fine grinding product crushing Flaxseed, preferably using a Burr mill. Used in the description and the claims the term "crushed or crushed and ground flax seed, therefore, includes both the term "crushed flax seed and crushed or crushed and ground flax seed, which have the above values. It should also be noted that the referenced herein, the term "flax seed" in relation to the present invention always mean non-fat flax seed.

Upon receipt of the emulsion to fermentation it is recommended to use from about 3 to about 8 grams of crushed or crushed and ground Flaxseed per 100 g of water. The preferred concentration is about 5%.

In addition to flax seed raw material used in the present invention, may also include any seeds other crops or plants. Can be used, for example, crushed or finely ground oats, buckwheat and/or soy. Additionally crushed or crushed and ground flax seed can also be added faction Flaxseed, have a positive impact, for example lignin, derived from flax seed, protein or dietary fiber.

Mixture Flaxseed and additional materials may include, for example, the t 60 to 80% Flaxseed and from 20 to 40% of seeds of other crops or plants or of fractions of Flaxseed. With the introduction of a mixture of buckwheat its amount can vary from 5 to <10% of the total weight of the mixture. The concentration of flour mixture in aqueous suspension can vary from about 3 to about 8% and preferably is about 5%.

If not explicitly specified otherwise, all percentages, ratios and parts and the like described in the present description by weight.

Starter or starter culture used for fermentation product of the present invention may contain any suitable starter bacteria intended for fermentation of food products. In a preferred variant embodiment of the present invention, the yeast includes strains of probiotic bacteria, or a mixture of probiotic bacteria.

Probiotic bacteria are defined as living microorganisms that are introduced in quantities adequate to provide a positive impact on the health of the host. However, it should be noted that it is not necessary that the bacteria were alive to have probiotic characteristics. Therefore, inactivated bacteria or products of microbial cells or components of microbial cells can have a positive impact on health and well-being of the owner and also have probiotic characteristics, can be used for the purpose of this image is etenia. Therefore, the products of the present invention may contain live or inactivated probiotic bacteria or, alternatively, preparations of cells or components of microbial cells, as mentioned above. In addition to providing nutritional positive impact fermented food of the present invention also have a positive impact on health.

Therefore, the starter includes, for example, lactic acid bacteria, propionic bacteria or bifidobacteria, with probiotic characteristics, or a mixture of such bacteria. The lactic acid bacteria belong to the species ofLactobacillus acidophilus, Lb. rhamnosus, Lb. plantarum, Lb. paraplantarum, Lb. fermentum, Lb. casei, Lb. paracaseiandLb. salivarius. Can also be used with other suitable lactic acid bacteria.

Used bifidobacteria preferably selected from a species ofBifidobacterium lactis, B. longumandB. bifidum. Can also be used with other suitable bifidobacteria.

For the purposes of the present invention in yeast can also be used propionic acid bacteria. Can be usedPropionibacterium freudenreichiiand other appropriate propionic acid bacteria with probiotic properties.

Preferred lactic acid bacteria areLactobacillus rhamnosusGG (ATCC 53103). Preferred the bifidobacteria are Bifidobacterium lactisBb 12.

Mostly as a starter culture for fermentation can be used a mixture of bacteria. The most preferred mixture comprises strains ofBifidobacterium lactisBb 12 andLactobacillus rhamnosusGG (ATCC 53103). This mixture can be added asLactobacillus rhamnosusLC-705 andLactobacillus acidophilusLA-5.

Pripravljena product can be made using berries, jams, juices or fruit, and/or artificial flavoring or aromatic compounds. Suitable berries are, for example, blueberries, cranberries, black currants, cranberries, raspberries, strawberries, sea-buckthorn-buckthorn, dog rose and chokeberry. Can also be used any other suitable berries or fruit. Typically, you need to sweeten the berries with sugar. The amount of added sugar is known to the specialist in the field of technology to which the present invention relates.

Pripravljena rubbed berries improves the structure of the product. However, the fermented suspension prone to separation, i.e. coarse fraction settles to the bottom. Therefore, when receiving the snack product of the present invention with the use of fermented and fortified emulsion it is necessary to use stabilizers. Can be used all the traditional thickeners suitable for food products, such as pectin, se is the global gum, xanthan gum and cellulose, individually or in combination.

As stated above, Flaxseed contains mucin, consisting of acidic and neutral polysaccharides, protein, ash and fat. Large quantities of mucin is the cause of the mucous structure of aqueous solutions. Seeking opportunities to avoid slizistosti the authors of the present invention tried to split the mucin 10% suspension of flour from flax seed in water use hydrolazing and protease enzymes. The tested enzymes were β-amelita, α-amylase, amyloglucosidase and several different proteases. However, it was found that either individually or in a mixture of enzymes are not effective to reduce the viscosity of the suspension remained viscous mucous.

In our experiments, the authors present invention unexpectedly discovered that it is not necessary to use enzymes for degradation of mucin, but only necessary to optimize the concentration of Flaxseed in water suspension, sufficient to prevent slizistosti. It was found that the use of 5 g of Flaxseed flour 100 g of water allows you to avoid feeling slizistosti in the mouth during consumption caused by mucin. Additionally it was found that at this concentration the taste of Flaxseed is pleasant, not too strong, but typical of the Mat is the Rial. In addition, the concentration of cadmium, which is included in flax seed, not exceed the recommended daily consumption, with moderate absorption.

Experimental part

Example 1: Primary research fermentation

In the original study tested different strains ofLactobacillus acidophilus, Lb. rhamnosus, Lb. plantarum and Lb. fermentum strains,along withBifidobacterium. Tests for the fermentation was performed using crushed or crushed and ground flax seed, as described above, at a concentration of 10 wt.%. However, although such a fermentation conducted with all strains was successful, 10% suspension was mucous and very viscous. With most strains, the number of bacteria after 24 hours incubation at 37°C ranged from 108up to 109CFU/ml, and pH 4.0.

Because of the undesirable characteristics of a 10% suspension (mucous, high viscosity) then tested the 5% suspension of crushed and ground Flaxseed using a strain ofLactobacillus plantarum80 TNO (Lactrys Biopharmaceuticals BV, Leiden, The Netherlands). This study showed the necessity of sugar. The results of the fermentation are shown in Table 1 below. The test showed that 5% suspension is suitable for fermentation.

Table 1
Evaluation of pH and sensory evaluation 5% suspension of crushed and ground flax seed in the fermenting starter strain ofLb. plantarum80 TNO with the introduction of sugar and without the introduction of sugar
Starter strainpHTasteStructure
Lb. plantarum80 TNO4,40the mild taste of flax seed, clean, freshseparation of the aqueous phase, not slimy, liquid
Lb. plantarum80 TNO + 1.5% glucose3,52very sour, soft, clean, freshseparation of the aqueous phase, not slimy, liquid

Example 2: Additional research fermentation

To identify optimum whey for fermenting Flaxseed further tested various additional starter strains and mixtures of starter strains. Since it is desirable that the product contains live probiotic bacteria, one of the tested strains known as probioticBifidobacterium lactisBb 12.

The research used the following strains:

Bifidobacterium lactisBb 12 (Chr. Hansen, Horsholm, Denmark),

Lactobacillus acidophilusLA-5 (Chr. Hansen, Horsholm, Denmark),

Lactobacillus rhamnosus LC-705 (DSM 7061) (Valio Oy, Helsinki, Finland),

Lactobacillus plantarumVege-Start 60 (Chr. Hansen, Horsholm, Denmark),

Lactobacillus plantarumETL1 isolated from sauerkraut (MTT, Jokioinen, Finland),

Lactobacillus paraplantarumETL2 isolated from pickled cucumbers (MTT, Jokioinen, Finland).

A mixture of starter strains tested according to the following technological scheme.

It was found that the tested mixture of strains are suitable for fermentation flax seed, produce a product with normal taste, typical of Flaxseed. Table 2 below shows the results of studies of fermentation. The number of bacteria was counted after 4 hours after fermentation. Simultaneously conducted sensory evaluation. Likepeople investigated at a temperature of +4°C as a change in pH, the pH was measured initially, at 3, 9 and 15 days.

Table 2
Starter culture and mix sourdough fermentation suspensions of crushed and ground Flaxseed (5%)
Mix sourdoughThe number of bacteria CFU/ml after 4 hours of fermentationSensory evaluation after 4 hours of fermentationAcidity pH (+4°C)
Strong separation of the phases, bad taste noStart: 4,82
3 d: 3,83
9 d: 3,83
15 d: 3,75
Bifidobacterium lactisBb 12 +
Lactobacillus plantarumVege-Start 60 +
Lactobacillus acidophilusLA-5
Strong separation of the phases, bad taste noStart: 4,69
3 d: 3,94
9 d: 3,85
15 d: 3,75
Lactobacillus paraplantarumETL2 +
Lactobacillus acidophilusLA-5 +
Bifidobacterium lactisBb 12
Strong separation of the phases, the bitter tasteStart: 4,85
3 d: 4,04
9 d: 3,90
15 d: 3,80
Lactobacillus plantarumETL1 +
Lactobacillus acidophilusLA-5 +
Bifidobacterium lactisBb 12
Strong separation of the phases, bad taste is no the Start: 4,62
3 d: 3,94
9 D.: a 3.87
15 d: 3,69
Lactobacillus acidophilusLA-5 +
Bifidobacterium lactisBb 12
Strong separation of the phases, bad taste noStart: to 4.52
3 d: 4,01
9 d: 3,88
15 d: 3,75
Bifidobacterium lactisBb 12of 6.20×106Strong separation of the phases, the sour tasteStart: 6,22
3 d: 6,22
9 d: 6,25
15 d: 5,93
Lactobacillus plantarumVege-Start 606,11×108Strong separation of the phases, bad taste noStart: 5,01
3 d: 4,17
9 d: 3,92
15 d: 3,83
Lactobacillus acidophilusLA-51,25×107 Strong separation of the phases, the sour tasteStart: 5,52
3 d: 5,43
9 d: 5,33
15 d: 5,18
Lactobacillus plantarumETL11,50×106Strong separation of the phases, bad taste noStart: 5,03
3 d: 4,06
9 d: 3,90
15 d: 3,79
Lactobacillus paraplantarumETL2of 2.35×108Strong separation of the phases, bad taste noStart: 5,08
3 d: 4,11
9 d: 3,90
15 d: 3,80

The above studies on enzymes showed that only one of the mixtures of the starter causes the bitter taste of the product. Other compounds showed good producing products with normal taste, typical of Flaxseed. Two separate strains ofBifidobacteriumBb 12 andLb. acidophilusLA-5 was growing very slowly due to the fact that the pH of the product remained above 5,0 even after 15 days of cultivation, and, of sledovatel is but the taste was characterized as not sour (not enough sour).

In order to guarantee the content in the product of living probiotic bacteria, it is advisable to use concentrated starter suspension. Then, in the study of the suspension of the yeastBifidobacteriumBb 12 was concentrated by centrifugation pre-cultured broth of yeast and concentrated inoculum Bb 12 was used in the subsequent experiments.

Also, the authors of the present invention conducted research on the use of theLactobacillus rhamnosusLC-705 for fermentation Flaxseed. Table 3 shows the changes in pH during fermentation and cooling up to 21 days.

Table 3
Fermentation suspensions of crushed and ground Flaxseed (5%)Lb. rhamnosusLC-705, changes in pH during fermentation and cooling
Fermentation time (37°C)0 h2 hours4 hours6 hours
The cooling gap is giving (4°C) 1 day5 days9 days14 days21 days
pH6,25,55,14,53,43,43,43,43,4

The results show that this strain of yeast grows well in Flaxseed. However, the pH of the product quickly dropped to 3.4 during cooling, thereby limiting the rate of ripening and dose of starter bacteria. If the pH drops too quickly, the dose of bacteria is too high.

Example 3: Final research fermentation

3A: Mix yeast 1

Of the strains tested in additional studies for the end of the studies chose a mixture of the three strains. These strains are:Bifidobacterium lactisBb 12,Lactobacillus acidophilusLA-5 andLactobacillus rhamnosusLC-705. The ratio of strains in the mixture optimized so that the pH is not lowered too after fermentation in order to ensure the viability of the BIFI is obacteria. For pH were observed within 2 to 3 weeks after fermentation. Table 4 shows the impact of the ratios of the mixtures on the change in pH during the 3-week monitoring period. Fermentation was carried out at 37°C for 7 hours and then cooled to a temperature of +4°C up to 21 days.

Table 4
The effect on the pH of the mixture ratiosBifidobacteriumBb 12,Lb. acidophilus LA-5 andLb. rhamnosusLC-705 during a 3-week monitoring period
The mixture fermentsFermentation (hours)Cooling (days)
0245675791421
90% Bb12pH6,346,34 to 6.196,135,98by 5.87of 5.405,114,824,464.26 deaths
5% LA-5
5% LC-705
80% Bb12pH6,306,306,155,945,77the ceiling of 5.604,88to 4.684,474,194,10
10% LA-5
10% LC-705
70% Bb12pH6,236,166,005,805,565,544,87to 4.62 4,494,214.09 to
15% LA-5
15% LC-705
60% Bb12pHto 6.196,11of 5.835,675,635,484,70to 4.524,374,124,03
20% LA-5
20% LC-705

The best ratio is 90%Bifidobacterium lactisBb 12, 5%Lactobacillus acidophilusLA-5 and 5%Lactobacillus rhamnosusLC-705.

3B: Mix yeast 2

Were conducted additional research on the use of a mixture of strains ofBifidobacterium lactisBb 12 (90%),Lactobacillus rhamnosusGG (5%) andLactobacillus rhamnosusLC-705 (5%). Mixture and yeast mixture flax seed was obtained in example 2 (see process diagram). Strains were pre-cultured for 14 hours at 37°C in MRS broth and then spent the passages. Mixture flax seed was obtained using 30 g of the last cold pressed, crushed and mo is Otago Flaxseed, 9 g of glucose and 600 ml of sterile water, and was heated at 70°C for 30 minutes, was inoculable 2% inoculum of starter mixture and fermentatively at 37°C for 7 hours.

the pH of the mixture flax seed before fermentation was 6,44 and 4,43 after fermentation. After fermentation, the mixture was added octanol and mashed raspberries (15%), granulated sugar (6%) and 10 drops of crimson essence. The product from flax seed and raspberries Packed in 2 and 1 decilitre capacity. The products have been stored at temperatures below 4°C for three weeks. Counting the number of microbes and evaluation of pH was performed at 1, 3, 7, 14 and 21 days. The results are shown in table 5 below.

Table 5
Counting the number of microbes and evaluation of the pH of the product obtained by the fermentation of the starter mixture 2
Day analysisLactic acid bacteria, CFU/gYeast, CFU/gFungi, CFU/gpH
14,0×10850210
3 of 3.3×108
7of 3.3×10810<10 est3,84
14of 4.2×1083,70
21a 3.5×1083,68

The number of lactic acid bacteria remained high and almost at the same level, and that within three weeks of storage. However, the pH of the product is relatively low.

Also conducted a sensory evaluation of the product; the results are shown in table 6. The evaluation was performed at 3, 7, 14 and 21 days. The product has received good sensory evaluation. The product was a slightly viscous. The taste of the product was not too bitter or sour.

Table 6
Sensory evaluation of the product obtained by the fermentation of the starter mixture 2
Day storage Average
371421
Appearance5,05,05,05,05,0
Color3,03,03,03,03,0
Smell4,53,54,04,54,1
Structure3,02,53,03,02,9
Acidity2,63,03,0the 3.83,1
Bitter3,03,53,51,22,8
Asaprestoration.net 4,54,54,04,04,3

Measurement scale:

Appearance:1 = not very attractive, 5 = very attractive,
Color:1 = very pale, 5 = very dark,
Smell:1 = a musty, 5 = fresh,
Structure:1 = very viscous, 5 = not viscous,
Acidity:1 = not enough acid, 5 = too sour,
Bitterness:1 = not bitter, 5 = very bitter
Overall attractiveness:1 = not very attractive, 5 = very attractive.

Example 3C: Fermenting a mixture of 3

Were conducted additional research on the use of a mixture of strains of Bifidobacterium lactis Bb 12 (50%) and Lactobacillus rhamnosus GG (50%) to obtain commercial snack product with superior taste. These strains were provided by the company Chr. Hansen A/S (Denmark) and Probiotical S.p.A. (Italy), respectively. Zachvac the th mixture and mix with flax seed prepared according to example 2. .lactis bl2 pre-cultured in agar medium TOS-MUP to the concentration of 5.4×1010CFU/g, a L. rhamnosus GG in MRS broth to a concentration of 6.2×1010CFU/g Mix with flax seed were prepared from 30 g of Flaxseed subjected to cold pressing, crushing and grinding at the mill, 9 g of glucose and 600 ml of sterile water, and was heated at 70°C for 30 minutes, after which he entered the specified ferment at 2% and was fermentatively at 37°C for 7 hours.

After fermentation, the mixture was added berry jam, received from the company the Shelter Roberts Ab (Turku, Finland). Used strawberry, raspberry, blueberry, cranberry and blackcurrant jams in the amount of 50% of the total weight of the product, separately and in various combinations. In addition, some products have added fragrances and dyes to improve their flavor and color. Five of the products obtained, which were used jams: 1) Magenta, 2) strawberry + blueberry, 3) strawberry + blueberry, 4) blueberry + cranberry, and 5) blackcurrant + strawberry, investigated next.

These obtained products were placed in a Cup with a capacity of 200 ml, was sealed and kept at +5°C for three weeks After this, they measured the number of live bacteria. The results are shown in Table 5A below.

Microbiological studies:

Methods the s:

10 g of the sample and 90 g of ringer's solution (fortress 1/4) was weighed in a narrow-necked flask and homogenized for 1 minute with a speed of 230 rpm

Bifidobacteria were grown on agar medium TOS-MUP, and lactobacilli (LGG) was grown in MRS broth. As control was used starter culture b 12 and lyophilized culture GG grown in aerobic and anaerobic conditions.

Table 5A
Microbial number unflavored, fresh, seasoned and svejeprigotovlennogo products, and finished products stored for three weeks
SamplepHBifidobacteria, CFU/gLactobacillus GG, CFU/g
Unflavored,
fresh
of 2.6×108of 1.3×109
Seasoned,
fresh
of 2.3×108of 1.1×109

after three weeks of storage:

Raspberry to 3.58of 2.9×1051,0×109
Raspberries + blueberries3,592,1×105of 1.2×109
Blueberries + rusnica3,59of 1.5×1059,3×108
Black currant + strawberries3,60of 1.3×1051,0×109
Strawberries3,621,0×105of 9.6×108

Conclusion

The number of Lactobacillus GG was on a good level even after storage, the number of b 12 declined slightly.

Was also held touch (i.e. the "organoleptic") assess these products after three weeks of storage. Sensory evaluation was carried out by six people. The scale contained scores of 1-5, with 1 point meant "inedible"and 5 is"excellent". The results of the sensory evaluation are shown in Table 6A

Table 6A
Organoleptics is the first evaluation of fermented products from flax seed three weeks storage
SeasoningColorSmellTasteStructure
EC.CommentEC.CommentEC.CommentEC.Comment
Raspberry3,7Pale4,2Berry3,7Fresh4,0Good
Smooth
Raspberries + Blueberries4,6Strong
Bright
4,0Soft
Berry
the 3.8Berry4,1Good
Smooth
Strawberriesthe 3.8PaleGood
Strawberry fragrance
the 4.7Good
Strawberry
4,0Good
Smooth
Blueberries + Cranberries4,8Strong brighta 3.9Soft, slightly fuzzy4,6Fresh berry4,3Good
Smooth
Black currant + strawberries4,6Strong bright4,3Berry
Strawberry
4,3Strong
Strawberry
4,2Good
Smooth

All products are well preserved during the storage period. The color of raspberry and strawberry products was evaluated as "pale". So they added additional dyes. Smell and taste all the food was good, and the structure of the products was good and smooth.

Example 4: Add in flax seed, oats and/or buckwheat

Also, the authors of the present invention the IP who was ladowali effects of oat or buckwheat flour as an additional raw material. Used three different grain mixtures and compared them with 5% crushed and ground flax seed as raw material. Determination of pH and the number of Bifidobacterium Bb 12 was performed after 6 hours of fermentation at 37°C and after 7 and 21 days of refrigeration (4°C). The results are shown in Table 7.

td align="left"> 4×107
Table 7
The change in pH and the number ofBifidobacteriumBb 12 in fermented grain blend (flax seed/oat/buckwheat) within 21 days of storage
Grain mixture6 hours of fermentation7 days cooling21 day cooling
Bb 12 CFU/mlpHBb 12 CFU/mlpHBb 12 CFU/mlpH
60% Flaxseed +
40% oats
4×1074,854×107of 4.665×1074,16
80% Flaxseed +
20% oats
4,864×1074,744×1074,70
60% Flaxseed +
30% oats+
10% buckwheat
5×1074,695×1074,565×1074,36
100% flax seed4×107is 4.934×1074,864×107of 4.44
Elder
YOSA organic
2×1073,80

After 7 days of cooling, the pH of all grain mixtures was from 4.7 to 4.9, which implies the survival of the strain ofBifidobacteriumBb 12. Accordingly pH after 21 days of cooling was from 4.2 to 4.6. The number ofBifidobacteriumBb 12 remained at the level of 107CFU/ml Difference between grain alternatives is small. As a comparison used commercially available fermented product based on oats YOSA(Bioferme Oy, Kaarina, Finland).

Sensory evaluation of the samples of Table 7 were performed after 7 and 21 days. None of the sample was found not to have an unpleasant taste. However, it was found sense of slizistosti mouth use of sample containing 60% Flaxseed, 30% barley and 10% buckwheat. Therefore, it is assumed that when using buckwheat its concentration in the mixture should be below 10%.

Example 5: Stabilization of fermented product

Because after fermentation coarse fraction was separated at the bottom, it was necessary to stabilize suspensions upon receipt eateries products. Were tested with the following stabilizers:

Pectin (Grinsted pectin LA 410, Danisco A/S, Denmark),

Guar gum (Uniferm Oy, Finland),

Guar gum + xanthan gum (PROVImel BG 101, Provisco AG, Switzerland),

Cellulose + guar gum (PROVImel BG 130, Provisco AG, Switzerland).

All stabilizers were to obtain a viscous product. A mixture of guar gum and xanthan gum, as well as pure guar gum, have proved good, but the mixture of cellulose, guar gum was the cause of rubbery feeling. The amount of pectin was large enough to have a negative impact on the taste. The amount of stabilizers ranged from 1.0 to 1.5 g/100 g of fermented suspension.

Example 6: Pripravljena fermented product of linen the th seed

To improve the taste of the fermented product in the suspension was added pureed sweetened with sugar berries. In the first test, the authors present invention used blueberries tall, sweetened with sugar. The concentration of berries in suspension amounted to 6%. Product color was considered good, but to improve the taste to the introduction of flavourings. You must also add quite a large amount of sugar. Tested other berries, such as cranberries, blueberries, black currant, sea buckthorn-buckthorn, dog rose and Aronia. Frozen berries rubbed using a single blade mixer and added sugar. Berry rosehip and sea-buckthorn seeds removed. The concentration of pureed berries in suspension ranged from 15 to 22%. To improve the structure of the product as stabilizers used guar gum and a mixture of guar gum and xanthan gum. Table 8 shows the results of sensory evaluation.

Table 8
Sensory evaluation snack product obtained by fermenting Flaxseed
SampleThe concentration of pureed berries (%)Stabilizer/td> ColorSmellTasteStructure
Cranberries16Guerova gum3,53,42,7the 3.8
Blueberry22Guerova gum4,03,43,1the 3.8
Black currant15Guerova gum + xanthan gum4,83,74,03,5
Sea buckthorn-buckthorn + rose17Guerova gum + xanthan gum2,43,12,93,5
Cranberries + Aronia15Guerova gum +
xanthan gum
4,63,5 3,33,7

Evaluation scale:

5 points - excellent,

4 points - well,

3 points - satisfactory,

2 points - bad

1 point - not suitable for human consumption.

The product from flax seed, flavored with black currants, was recognized as excellent. He received the best scores for color, smell and taste. However, the structure of the product was too liquid, but this disadvantage can be eliminated by introduction of a larger amount of stabilizer. Most of the products was found to be quite good, but to reduce the number of berries and reduction of the price of a product is the use of fragrances and dyes. You can also use concentrates of juice.

Additionally conducted the test using mashed raspberries. The taste of the product was recognized as a strong and raspberry. Color was evaluated as excellent red. The resulting product meets the requirements of the commercial product.

Example 7: adding a product flavors

Fermented snack foods flavoured with berries, tested on the severity of berry taste and aroma, the color was recognized as excellent when the concentration of the pureed berries in suspension about 15%. However, to reduce the cost of product can be added to the product of artificial or genuine cowhide leather-makes the x flavoring or aromatic compounds in addition to the berries. In this case, enough for 8 to 10% pureed berries. Additional flavors and aromatic compounds help to preserve the taste of the product unchanged during the entire shelf life.

Investigated the following aromatic compounds (Danisco A/S, Denmark):

Raspberry PF33123911,

Raspberry U25189,

Black currant PF33126686,

Black currant U25787,

Black currant U32823,

Cranberries PBU34090.

A large part of the aromatic compounds was supported by the taste, providing enough good berry taste. The amount of pureed berries in the product may be reduced to a content of from 8 to 10%. The color of the product flax seed raspberries becomes too pale. However, this deficiency can be easily corrected by injecting a small amount of mashed raspberries or worn chokeberry. It is also possible introduction of anthocyanins (E 163).

Example 8: a Beverage made from fermented Flaxseed

Fermented suspension of flax seed was filtered to obtain a drink from Flaxseed. Filtering was performed by consecutive stages, using mesh filters 500, 250, 224 and 180 μm. The resulting drink is still contained finely dispersed precipitate in mind what you want to use stabilizers. Primary pripravljena was performed using of sea-buckthorn juice, sweetened with sugar. The concentration of the juice in which the product was 5%. The taste was recognized as very good, and, consequently, flax seed is a suitable material for making the drink.

Example 9: a Study of the shelf life of the fermented product from flax seed

Weekly for four weeks was conducted sensory evaluation of fermented eateries products from flax seed, spiced rubbed berries, and drink from flax seed, flavored with the juice of sea-buckthorn. Results study validity are shown in Table 9. All other products remained unchanged, except for the black currant flavor which eased after two weeks of storage. Additionally, the product-buckthorn sea buckthorn-wild rose after three weeks of storage was detected alcoholic fermentation. Typically, the products are well preserved during the three-week retention period.

Table 9
The study of shelf life of snack product from flax seed, spiced berries, and drink from flax seed with sea-buckthorn-buckthorn
SampleThe concentration of the berries. %The color C the groin, the taste and structure
1 weekweek 2week 34 week
Cranberries-Aronia15normalnormalnormalnormal
Black currant15normalnormalflavour*flavour*
Sea buckthorn-buckthorn-rose16normalnormalnormalfermentation
Raspberry15normalnormalnormalnormal
Drink from flax seed with sea-buckthorn-buckthorn5normalnormalnormalnormal is th
* aroma was weak

Example 10: Getting sticky snack product from flax seed

Skim flax seed crushed and finely crushed using a Burr mill. 50 g of crushed and finely ground Flaxseed and 15 g of glucose were mixed with 1000 ml of water and heated on a water bath at 70°C for 30 minutes. The resulting suspension was cooled to a temperature of 37°C and were inoculable (2% inoculum volume/volume) mixture of fermenting strains ofBifidobacterium lactisBb 12 (90%),Lactobacillus acidophilus LA-5 (5%) andLactobacillus rhamnosusLC-705 (5%), bacteria previously cultured in MRS-broth for 17 hours at 37°C. the Fermentation was carried out at 37°C for 6 hours. The number of bacteria Bb 12 after 6 hours of fermentation was 107CFU/ml, and the pH was 4.9. The suspension was put 100 g of natural, sugar-sweetened raspberries. Then 100 g of the mixture introduced 1.2 g of stabilizer PROVImel BG 101 stabilizer (Provisco AG, Switzerland). Was received delicious, chewy snack product.

Comparative Example 11. The comparison of the two products from flax seed, obtained using two different raw materials

The purpose of this example is to obtain two products according to example 2 of U.S. patent No. 4857326 using "standard yoghurt culture", but is using two different raw material, the first of the two is comparable to the one described in the mentioned patent, and the second raw material is a raw material of the present invention. Therefore, first used raw material was a powder made from flax seed, obtained by grinding whole flax seed that has not been degreased, and the second raw material was a powder, crushed flax seed according to the present invention. Then 15 parts (1) full-fat flour, prepared by Burr grinding Flaxseed (VTT, Espoo, Finland), or (2) skim crushed flax seed according to the present invention was mixed with 100 parts of water. The mixture was pasteurizable in 250 ml bottles in a water bath (70°C, 30 minutes) and cooled to a temperature of 30°C. commercially available Lyophilized starter culture YC-280 (1,5×108CFU/g) (Chr. Hansen, Horsholm, Denmark) was diluted with spring water, was introduced into the products and the products have fermentatively for 8 hours at 30°C. In the finished products were added pureed frozen blueberries (23 g/100 ml). The products were Packed in 2 DL capacity, 1 DL capacity, corked using insulating seam and kept at 4°C for 22 days. We measured the number of lactic acid bacteria and the pH of the product. The results are shown in Tables 10 and 11.

Table 10
The number of lactic acid bacteria (CFU/g) on (MHB) and MRS M 17 agar during storage
Days storageSample(MHB) MRS agarM 17 agar
1(1) Flour and flax seedof 1.5×108of 1.5×108
(2) Crushed flax seedof 1.5×108of 1.4×108
4(1) Flour and flax seedof 1.5×108of 1.4×108
(2) Crushed flax seedof 1.5×108to 9.9×107
8(1) Flour and flax seedof 1.3×108of 1.2×108
(2) Crushed flax seedof 1.5×1089,5×107
14(1) Flour and flax seed8,7×10 7of 1.1×108
(2) Crushed flax seedof 1.5×1081,0×108
22(1) Flour and flax seeda 2.5×107of 6.4×107
(2) Crushed flax seedof 9.6×107the 9.7×107

Table 11
Acidity (pH)
(1) Flour and flax seed(2) Crushed flax seed
Before the introduction of berries5,27lower than the 5.37
After 2 weeks of storage4,174,49
After 3 weeks of storage4,164,46

During storage, the number of lactic acid bacteria decreased. Sensory evaluation of the products was carried out on 4, 8, 14 and 22 days. The results are shown in Tables AI 12b. On the basis of sensory evaluation of the products were found still clearly not finished. The structure of the product (1)obtained using the full-fat Flaxseed flour was thick as fermented milk, and the product (2)obtained from skimmed crushed flax seed, was flowing. The products were only slightly acidic. The amount of flax seed three times more compared with the number flax seed product according to the present invention. The concentration of cadmium and cyanogenic compounds may become so high that it is not safe. A large amount of flax seed can be tested, in particular, in the product obtained with the use of full-fat Flaxseed flour.

Table 12a
Sensory evaluation of the comparative product (1) (full fat Flaxseed flour + blueberries)
Day storageAverage
481422
Appearance5,0 5,03,4-4,5
Color3,03,03,2-3,1
Smell2,53,02,52,52,6
Structure1,02,52,11,51,8
Acidity3,03,03,23,13,1
Bitter2,53,53,54,03,4
Overall attractiveness2,52,51,72,42,3

Table 12b
Sensory evaluation of the comparative product (2)
(Crushed flax seed + blueberries)
Day storageAverage
481422
Appearance5,03,54,0-4,2
Color4,04,04,0-4,0
Smell2,03,52,83,53,0
Structure2,02,53,12,52,5
Acidity3,02,52,8 2,72,8
Bitter2,03,53,03,12,9
Overall attractiveness2,52,03,53,22,8

Measurement scale:

Appearance:1 = not very attractive, 5 = very attractive,
Color:1 = very pale, 5 = very dark,
Smell:1 = a musty, 5 = fresh,
Structure:1 = very viscous, 5 = not viscous,
Acidity:1 = not enough acid, 5 = too sour,
Bitterness:1 = not bitter, 5 = very bitter
Overall attractiveness:1 = not very attractive, 5 = very attractive.

1. Fermented ready-what-to-eat snacks based product, Flaxseed, obtained by a process comprising the stages:
(a) degreasing Flaxseed with getting skimmed flax seed
(b) crushing and grinding skim Flaxseed with getting crushed and ground flax seed
(c) mixing crushed and ground flax seed from stage (b) with water, possibly with the addition of other grains or seeds of plants or of fractions of Flaxseed in a concentration of from about 3 to about 8 wt.% obtaining suspension
(d) fermenting the slurry starter culture containing Bifidobacterium lactis Bb 12, and
(e) season and stabilization of fermented product obtained in stage (d).

2. Snack product according to claim 1, in which the starter culture further comprises a strain Lactobacillus rhamnosus GG (ATCC 53103).

3. Snack product according to claim 2, in which the starter culture further comprises Lactobacillus rhamnosus LC-705.

4. Snack product according to claim 1, in which the starter culture further comprises Lactobacillus acidophilus LA-5.

5. Snack product according to claim 1, in which the starter culture further comprises Lactobacillus rhamnosus LC-705 and Lactobacillus acidophilus LA-5.

6. Snack product according to any one of claims 1 to 5, in which the crushed and ground flax seed mixed with water at a concentration of about 5%.

7. Snack product according to claim 1, in which these other grains or seminarsthe include oats, buckwheat and soy.

8. Snack product according to any one of claims 1 to 5, suitable for eating with a spoon and includes live or inactivated probiotic bacteria or products of microbial cells or components of microbial cells with probiotic properties.

9. Snack product according to any one of claims 1 to 5, in which the fermented suspension obtained in stage d), optionally filtered.

10. Snack product according to claim 9, which is the drinking product and includes live or inactivated probiotic bacteria or products of microbial cells or components of microbial cells with probiotic properties.

11. A method of obtaining a fermented ready-to-eat snack product on the basis of flax seed according to any one of claims 1 to 8, providing stage:
(a) degreasing Flaxseed with getting skimmed flax seed
(b) crushing and grinding skim Flaxseed with getting crushed and ground flax seed
(c) mixing crushed and ground flax seed from stage (b) with water, possibly with the addition of other grain or Flaxseed fractions at a concentration of from about 3 to about 8 wt.% obtaining suspension
(d) fermenting the slurry starter culture, including strains of Bifidobacterium lactis Bb 12, and
(e) season and a hundred the waste utilization technologies fermented product, obtained in stage (d).

12. The method according to claim 11, further comprising after stage (d) stage filtering the suspension to obtain a potable product.

13. The method according to claim 11, in which the degreasing Flaxseed carried out by cold pressing.

14. The method according to claim 11, in which pripravljena are using berries, jams, juices or fruit and/or natural or artificial flavoring or aromatic compounds.

15. The method according to claim 11, in which the stabilization is carried out with the use of stabilizers selected from the group consisting of pectin, guar gum, xanthan gum and cellulose.



 

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