U.S. patent application number 12/013636 was filed with the patent office on 2008-07-24 for fermented food products containing probiotic strains and method for preparing same.
This patent application is currently assigned to COMPAGNIE GERVAIS DANONE. Invention is credited to Jean-Luc BLACHON, Francois DEBRU, Stephane HERVE, Philippe TEISSIER, Luc TERRAGNO.
Application Number | 20080175952 12/013636 |
Document ID | / |
Family ID | 36117666 |
Filed Date | 2008-07-24 |
United States Patent
Application |
20080175952 |
Kind Code |
A1 |
TERRAGNO; Luc ; et
al. |
July 24, 2008 |
FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS AND METHOD FOR
PREPARING SAME
Abstract
The invention concerns mainly a non-solid fermented food product
containing ferments comprising about 510.sup.7, in particular more
than about 10.sup.8 bifidobacteria per gram of food product
fermented for a shelf lifetime of at least 30 days, in particular
of at least 35 days.
Inventors: |
TERRAGNO; Luc; (Meudon,
FR) ; DEBRU; Francois; (Versailles, FR) ;
TEISSIER; Philippe; (Palaiseau, FR) ; HERVE;
Stephane; (Madrid, ES) ; BLACHON; Jean-Luc;
(Bry-Sur-Marne, FR) |
Correspondence
Address: |
Young & Thompson;Second Floor
745 S. 23rd Street.
Arlington
VA
22202
US
|
Assignee: |
COMPAGNIE GERVAIS DANONE
Paris
FR
|
Family ID: |
36117666 |
Appl. No.: |
12/013636 |
Filed: |
January 14, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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PCT/FR2006/001687 |
Jul 11, 2006 |
|
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|
12013636 |
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Current U.S.
Class: |
426/20 ; 426/43;
426/52; 426/61; 426/7 |
Current CPC
Class: |
A23Y 2220/00 20130101;
A23Y 2300/21 20130101; A23L 2/02 20130101; A23L 33/135 20160801;
A23Y 2300/00 20130101; A23C 9/1234 20130101; A23C 11/106
20130101 |
Class at
Publication: |
426/20 ; 426/61;
426/7; 426/43; 426/52 |
International
Class: |
A23L 3/3571 20060101
A23L003/3571; A23C 9/127 20060101 A23C009/127; A23L 1/105 20060101
A23L001/105 |
Foreign Application Data
Date |
Code |
Application Number |
Jul 13, 2005 |
FR |
05/07528 |
Claims
1-25. (canceled)
26. A non-firm fermented food product containing ferments, which
contain lactic bacteria, comprising more than 5.times.10.sup.7,
bifidobacteria per gram of fermented food product for a
preservation period of at least 30 days.
27. The non-firm fermented food product containing ferments
according to claim 26, which contain lactic bacteria, comprising
more than 10.sup.8 bifidobacteria per gram of fermented food
product for a preservation period of at least 30 days.
28. The fermented food product according to claim 26, in which the
ratio of the number of bifidobacteria contained in the fermented
food product at the end of the preservation period to the number of
bifidobacteria contained in the fermented food product at the start
of the preservation period of at least 30 days.
29. The fermented food product according to claim 26, in which the
ratio of the number of bifidobacteria contained in the fermented
food product at the end of the preservation period to the number of
bifidobacteria contained in the fermented food product at the start
of the preservation period of at least 30 days, is 0.3 to 0.7.
30. The fermented food product according to claim 26, in which the
ratio of the number of bifidobacteria contained in the fermented
food product at the end of the preservation period to the number of
bifidobacteria contained in the fermented food product at the start
of the preservation period of at least 30 days, is 0.4 to 0.5.
31. A non-firm fermented food product preserved for a preservation
period of at least 30 days, at a temperature of 4 to 10.degree. C.,
containing ferments comprising more than 5.times.10.sup.7,
bifidobacteria per gram of fermented food product.
32. The non-firm fermented food product according to claim 31,
containing ferments comprising more than 10.sup.8 bifidobacteria
per gram of fermented food product.
33. The fermented food product according to claim 26, containing
more than 5.times.10.sup.7, bifidobacteria per gram of fermented
food product at the start of the preservation period.
34. The fermented food product according to claim 26, in which the
bifidobacteria contained in the fermented food product are of the
type Bifidobacterium animalis.
35. The fermented food product according to claim 34, in which the
bifidobacteria of the type Bifidobacterium animalis are selected
from the group consisting of Bifidobacterium animalis animalis
and/or Bidifobacterium animalis lactis, and/or Bifidobacterium
breve and/or Bifidobacterium longum and/or Bidifobacterium infantis
and/or Bidifobacterium bifidum.
36. The fermented food product according to claim 26, prepared
based on plant juice and in particular fruit juice or vegetable
juice such as soya juice, or on a dairy product, and in particular
on cow's milk and/or on goat's milk.
37. The fermented food product according to claim 26, in which the
ferments contain lactic bacteria, such as one or more bacteria of
the genus Lactobacillus spp.
38. The fermented food product according to claim 37, in which the
bacteria of the genus Lactobacillus spp. are selected from the
group consisting of Lactobacillus delbrueckii bulgaricus and/or
Lactobacillus casei and/or Lactobacillus reuteri and/or
Lactobacillus acidophilus and/or Lactobacillus helveticus and/or
Lactobacillus plantarum, and/or bacteria of the type Lactococcus
cremoris and/or Streptococcus thermophilus and/or Lactococcus
lactis and/or one or more bacteria of the genus Leuconostoc.
39. The fermented food product according to claim 26, in which the
ferments contain lactic bacteria which exhibit a symbiotic
phenomenon between themselves.
40. The fermented food product according to claim 26, in which the
proportion of bifidobacteria in the ferments is 20 to 80%.
41. The fermented food product according to claim 26, in which the
proportion of bifidobacteria in the ferments 30 to 70%.
42. The fermented food product according to claim 26 or 6, in which
the proportion of bifidobacteria in the ferments is 40 to 60%.
43. The fermented food product according to claim 26 or 6, in which
the proportion of bifidobacteria in the ferments is 50%.
44. The fermented food product according to claim 26, presented in
the form of a stirred fermented food product or a fermented food
product for drinking or an infant fermented food product.
45. A process for the preparation of a fermented food product from
a starting substance, comprising the following successive stages: a
stage of seeding of a starting substance, optionally pasteurized,
by inoculation with seeding ferments containing 4.times.10.sup.6 to
1.times.10.sup.7 bifidobacteria per ml of starting substance, in
order to obtain a seeded substance, a stage of fermentation of the
seeded substance obtained in the preceding stage, such that the
temperature at the start of fermentation is 36 to 38.degree. C.,
the temperature at the end of fermentation is 37 to 39.degree. C.,
and the fermentation time is 8 to 11 hours, in order to obtain a
fermented substance, a stage of intermediate cooling of the
fermented substance obtained in the preceding stage, such that the
intermediate cooling time is 1 hour 30 minutes to 2 hours and the
intermediate cooling temperature is 4 to 18.degree. C., in order to
obtain a pre-cooled substance, a stage of storage of the pre-cooled
substance obtained in the preceding stage, such that the storage
time is less than 15 hours, in order to obtain a stored substance,
a stage of final cooling of the stored substance obtained in the
preceding stage, such that the temperature at the start of the
final cooling is less than 21.degree. C. and the temperature at the
end of the final cooling is -2 to 6.degree. C., so as to obtain a
fermented food product.
46. The process for the preparation of a fermented food product
according to claim 45, in which the bifidobacteria are chosen from
bacteria of the type Bifidobacterium animalis.
47. The process for the preparation of a fermented food product
according to claim 46, in which the bifidobacteria of the type
Bifidobacterium animalis are selected from the group consisting in
Bifidobacterium animalis animalis and/or Bidifobacterium animalis
lactis, and/or Bifidobacterium breve and/or Bifidobacterium longum
and/or Bifidobacterium infantis and/or Bifidobacterium bifidum.
48. The process for the preparation of a fermented food product
according to claim 45, in which the intermediate cooling time is 1
h 30.
49. The process for the preparation of a fermented food product
according to claim 45, in which the storage time is less than or
equal to 12 hours.
50. The process according to claim 45, in which the temperature at
the end of final cooling is 4.degree. C.
51. The process for the preparation of a fermented food product
according to claim 45, in which the seeding ferments contain lactic
bacteria, such as one or more bacteria of the genus Lactobacillus
spp.
52. The process for the preparation of a fermented food product
according to claim 51, in which the bacteria of the genus
Lactobacillus spp. are selected from the group consisting in
Lactobacillus delbrueckii bulgaricus and/or Lactobacillus casei
and/or Lactobacillus reuteri and/or Lactobacillus acidophilus
and/or Lactobacillus helveticus and/or Lactobacillus plantarum,
and/or bacteria of the type Lactococcus cremoris and/or
Streptococcus thermophilus and/or Lactococcus lactis and/or one or
more bacteria of the genus Leuconostoc.
53. The process for the preparation of a fermented food product
according to claim 45, in which the proportion of bifidobacteria in
the seeding ferments is 20 to 75%.
54. The process for the preparation of a fermented food product
according to claim 20, in which the starting substance is based on
plant juice and in particular fruit juice or vegetable juice such
as soya juice, or on a dairy product, constituted by cow's milk
and/or goat's milk.
55. The process for the preparation of a fermented food product
according to claim 45, comprising an additional stirring stage
between the fermentation stage and the intermediate cooling stage,
making it possible to obtain, from the fermented substance obtained
in the fermentation stage, a stirred fermented substance.
56. The process for the preparation of a fermented food product
according to claim 45, comprising a pasteurization stage before the
seeding stage, making it possible to obtain, from the starting
substance, a pasteurized starting substance.
57. The process for the preparation of a fermented food product
according to claim 45, in which the pasteurized starting substance
is a pasteurized starting substance which is held, optionally
homogenized, and cooled down, obtained from a raw material, said
process comprising, before the seeding stage, the following
successive stages: a stage of standardization of fatty substance of
the raw material so as to obtain a standardized substance, a stage
of enrichment with dried matter of the standardized substance
obtained in the preceding stage, so as to obtain an enriched
substance, a stage of pre-heating of the enriched substance
obtained in the preceding stage, so as to obtain a starting
substance, a stage of pasteurization and holding of the starting
substance obtained in the preceding stage, so as to obtain a
pasteurized and held substance, an optional stage of homogenization
of the pasteurized and held substance obtained in the preceding
stage, so as to obtain a pasteurized, held and optionally
homogenized substance, a stage of initial cooling of the
pasteurized, held and optionally homogenized substance obtained in
the preceding stage, so as to obtain a pasteurized starting
substance, held, optionally homogenized, and cooled down.
58. The process for the preparation of a fermented food product
according to claim 45 comprising, after the final cooling stage, a
stage of preservation of the fermented food product at a
temperature comprised between 4 and 10.degree. C.
59. The process for the preparation of a fermented food product
according to claim 45, comprising a stage of the addition of an
intermediate preparation simultaneously with the seeding stage or
between the seeding stage and the fermentation stage, so as to
obtain, from the seeded substance, a completed seeded substance, or
after the fermentation stage, so as to obtain, from the fermented
substance, a completed fermented substance, said intermediate
preparation comprising a preparation of fruits and/or cereals
and/or additives such as flavourings and colourings.
60. A fermented food product as obtained from the process of one of
claims 45.
Description
[0001] The invention relates to fermented food products containing
probiotic strains, and their preparation process.
[0002] The bifidobacteria belong to the dominant anaerobic flora in
the colon. The main species present in the human colon are
Bifidobacterium adolescentis, Bifidobacterium bifidum,
Bifidobacterium longum ssp infantis, Bifidobacterium breve,
Bifidobacterium longum.
[0003] The bifidobacteria are probiotic bacteria of choice.
Bacteria of the genus Bifidobacterium are used in numerous products
currently on the market and are often added to dairy products
already comprising the standard bacteria in yoghurt (Streptococcus
thermophilus and Lactobacillus bulgaricus).
[0004] The consumption of bifidobacteria is recognized as being
beneficial in the process of re-establishing the normal
bifidobacteria population in individuals having undergone
antibiotics therapy. This consumption also seems to make it
possible to reduce constipation, prevent diarrhea and reduce the
symptoms of lactose intolerance.
[0005] Probiotics are live bacteria. The use of these live bacteria
in the manufacture of food products such as dairy products is
tricky in particular with regard to the problem of survival of
these bacteria in the product.
[0006] 80% of the products currently on the market which contain
bifidobacteria do not satisfy the criteria making it possible to
maintain that they significantly improve the intestinal transit of
the individuals consuming them. A daily intake of at least 10.sup.8
to 10.sup.9 viable cells has been recommended as the minimum dose
making it possible to have a therapeutic effect (Silva A. M.,
Barbosa F. H., Duarte R., Vieira L. Q., Arantes R. M., Nicoli J.
R., Effect of Bifidobacterium longum ingestion on experimental
salmonellosis in mice, J. Appl. Microbiol. 97 (2004) 29-37). The
required dose can be dependent on the probiotic strain used.
[0007] In the case of the production of a bioactive food product
containing bifidobacteria the problem therefore arises of obtaining
a sufficient population of these bacteria in the product and
maintaining it during the "life" of the product.
[0008] The problem of the numerical size of the population of
probiotic strains in a fermented dairy product is a known problem
(see in particular D. Roy, Technological aspects related to the use
of bifidobacteria in dairy products, Lait 85 (2005) 39-56, INRA,
EDP Sciences).
[0009] Several reasons for this problem have been suggested,
including the reduction in the population during storage, the
disturbed growth of these bacteria starting from a certain pH or
quite simply the poor ability of these bifidobacteria to grow, in
particular in milk.
[0010] The main purpose of the invention is to provide non-firm
fermented food products containing a high population of
bifidobacteria throughout the period of preservation of said
fermented food products, i.e. non-firm fermented food products
containing bifidobacteria in a good physiological state and having
a significant survival rate during the period of preservation of
said fermented food products, in particular until the use-by date
of the products.
[0011] Another purpose of the invention is to provide preparation
processes which are simple to implement, making it possible to
obtain the above products.
[0012] Another purpose of the invention is to promote the growth of
the bifidobacteria over the standard symbioses present in yoghurts,
these symbioses being constituted in a standard fashion by one or
more strains of Streptococcus thermophilus and of Lactobacillus
bulgaricus.
[0013] The purposes of the invention are achieved thanks to the
surprising finding made by the inventors that a precise regulation
of a certain number of parameters involved in a standard fashion in
the processes for the preparation of non-firm fermented food
products makes it possible to obtain rapidly, after fermentation of
the populations, at least 10.sup.8 bifidobacteria per gram of
product, and increased survival of the bifidobacteria up to the
use-by date of the products, without necessarily modifying the
growth of the other bacterial strains.
[0014] The invention relates to a non-firm fermented food product
containing ferments, which contain lactic bacteria, comprising more
than approximately 510.sup.7, in particular more than approximately
10.sup.8 bifidobacteria per gram of food product fermented for a
preservation period of at least 30 days, in particular at least 35
days.
[0015] By "non-firm fermented food product" is meant a fermented
food product which has undergone a stage of cutting of coagulum
and/or smoothing during its preparation process prior to its
packaging.
[0016] A firm fermented food product is a product which is packaged
before the fermentation, the fermentation occurring in the
packaging container. Thus, for a dairy product, the milk is seeded
and directly packaged in pots where it ferments. After the seeding,
the seeded milk is packaged in pots. These pots are generally
placed in an oven for 3 hours. The bacteria reproduce and consume
the lactose which is then partially converted to lactic acid which
modifies the structure of the proteins, forming what is known as a
lactic gel. Then, the products are placed in a ventilated cooler or
cooling tunnel and stored at approximately 4.degree. C.
[0017] Examples of non-firm fermented food products are: stirred
yoghurts or drinking yoghurts.
[0018] By "ferments" is meant a set of bacteria, in particular
bacteria intended for to fermentation and/or bacteria with
probiotic value.
[0019] The preservation or storage period of the fermented food
product is the period which immediately follows the end of the
process of preparation of the fermented food product and its
packaging. During this preservation period the fermented food
product is usually preserved at a temperature comprised between
approximately 4 and approximately 10.degree. C.
[0020] The abovementioned fermented food product contains more than
approximately 510.sup.7, in particular more than approximately
10.sup.8 bifidobacteria per gram of fermented food product in
particular for a preservation period of at least 35 days, and more
particularly for a preservation period of at least 40 days. More
particularly the abovementioned fermented food product contains
more than approximately 510.sup.7, in particular more than
approximately 10.sup.8 bifidobacteria per gram of fermented food
product up to the use-by date of the product.
[0021] The use-by dates depend on the legal preservation periods
fixed by current legislation, which can typically vary from 15 to
50 days from the date of production. By way of example, the legal
preservation period is generally 30 days for fresh dairy
products.
[0022] A population of bifidobacteria which is greater than or
equal to 10.sup.8 CFU/g at the use-by date of product preserved
between 4 and 10.degree. C. can be considered as a sufficient
population of bifidobacteria given the medical recommendations
relating to the provision of bifidobacteria in food.
[0023] The invention relates more particularly to the fermented
food product as defined above, in which the ratio of the number of
bifidobacteria contained in the fermented food product at the end
of the preservation period to the number of bifidobacteria
contained in the fermented food product at the start of the
preservation period of at least 30 days, in particular at least 35
days, is approximately 0.2 to approximately 0.8, in particular
approximately 0.3 to approximately 0.7, in particular approximately
0.4 to approximately 0.5.
[0024] In other words the survival rate of the bifidobacteria
contained in the fermented food product between the start of the
preservation period (i.e. the end of the preparation process) and
the end of the preservation period is comprised between 20 and 80%,
in particular between 30 and 70%, and in particular between 40 and
50%.
[0025] Said preservation period is at least 30 days, in particular
at least 35 days, but more particularly at least 40 days or extends
up to the use-by date of the fermented food product.
[0026] The invention also relates to a non-firm fermented food
product preserved for a preservation period of at least 30 days, in
particular at least 35 days, at a temperature of approximately 4 to
approximately 10.degree. C., containing ferments comprising more
than approximately 10.sup.8 bifidobacteria per gram of fermented
food product.
[0027] More particularly the invention relates to a non-firm
fermented food product preserved for a preservation period of at
least 30 days, in particular at least 35 days, in particular at
least 40 days, at a temperature of less than 12.degree. C. or less
than 10.degree. C., containing ferments comprising more than
approximately 510.sup.7, in particular more than approximately
10.sup.8 bifidobacteria per gram of fermented food product.
[0028] The invention relates more particularly to a fermented food
product as defined above, containing more than approximately
510.sup.7, in particular more than approximately 10.sup.8
bifidobacteria per gram of fermented food product at the start of
the preservation period.
[0029] Fermented food product according to one of claims 1 to 4, in
which the bifidobacteria contained in the fermented food product
are of the type Bifidobacterium animalis, in particular
Bifidobacterium animalis animalis and/or Bidifobacterium animalis
lactis, and/or Bifidobacterium breve and/or Bifidobacterium longum
and/or Bidifobacterium infantis and/or Bidifobacterium bifidum.
[0030] Advantageously, the fermented food product as defined above
is prepared based on plant juice and in particular fruit juice or
vegetable juice such as soya juice, or on a dairy product, and in
particular on cow's milk and/or on goat's milk.
[0031] Said fermented food product can also be based on sheep's
milk or on camel's milk or mare's milk.
[0032] By plant juice is meant a juice produced from plant
extracts, in particular soya, tonyu, oat, wheat, maize etc.
[0033] Examples of vegetable juice are: tomato juice, beet juice,
carrot juice etc.
[0034] Examples of fruit juice are: apple, orange, strawberry,
peach, apricot, plum, raspberry, blackberry, gooseberry, pineapple,
lemon, citrus fruit, grapefruit, banana, kiwi fruit, pear, cherry,
passion fruit, mango, exotic fruit juice, multifruit juice etc.
[0035] According to an advantageous embodiment, the fermented food
product as defined above is such that the ferments contain lactic
bacteria, in particular one or more bacteria of the genus
Lactobacillus spp. and in particular Lactobacillus delbrueckii
bulgaricus and/or Lactobacillus casei and/or Lactobacillus reuteri
and/or Lactobacillus acidophilus and/or Lactobacillus helveticus
and/or Lactobacillus plactarum, and/or bacteria of the type
Lactococcus cremoris and/or Streptococcus thermophilus and/or
Lactococcus locus and/or one or more bacteria of the genus
Leuconostoc.
[0036] According to an advantageous embodiment, the fermented food
product as defined above is such that the ferments contain lactic
bacteria which exhibit a symbiotic phenomenon between
themselves.
[0037] By "symbiotic phenomenon" is meant a relation between
different types of lactic bacteria which are capable of creating a
mutual assistance between themselves and increasing their
fermentation activities.
[0038] According to an advantageous embodiment, the proportion of
bifidobacteria in the ferments contained in the fermented food
product as defined above is approximately 20 to approximately 80%,
in particular approximately 30 to approximately 70%, in particular
approximately 40 to approximately 60%, and in particular
approximately 50%.
[0039] By "proportion of bifidobacteria in the ferments" is meant
the proportion of bifidobacteria relative to the total number of
bacteria included in the fermented food product, i.e. relative to
all of the bifidobacteria and other bacteria, in particular the
bacteria Lactococcus, Lactobacillus, Streptococcus etc.
[0040] The good numerical balance between the bifidobacteria and
the other bacterial strains in the fermented food product at the
end of the preparation process, and the substantial maintenance of
this balance throughout the preservation period, are essential
guarantees of the quality of the food product.
[0041] A proportion of 50% bifidobacteria constitutes a good
compromise between the problem of cost (the bifidobacteria are
expensive) and the problem of obtaining a correct population of
bifidobacteria.
[0042] According to a particular embodiment, the fermented food
product according to the invention is presented in the form of a
stirred fermented food product or a fermented food product for
drinking or an infant fermented food product.
[0043] By "stirred [ . . . ] product" is meant a product, in
particular a milk, seeded, fermented, mechanically stirred then
packaged. The fermentation of such a product is carried out not in
a pot but in bulk, in tanks. The curd is stirred then cooled down
before being packed in pots, which are stored under refrigeration.
By curd is meant a coagulate of proteins in particular of milk.
[0044] By "[ . . . ] product for drinking" is meant a product in
substantially liquid form. A product for drinking is a product
which is such that, after the mechanical stirring stage, the
product is beaten in the tanks before being packaged.
[0045] By "infant [ . . . ] product" is meant a product suited to
an infant's needs, with a low protein and fat content.
[0046] Said fermented food product can in particular be a yoghurt
or a firm, stirred or drinking yoghurt or a bar containing a dairy
substance, kefir, a biscuit with a dairy filling, a water
containing probiotics etc.
[0047] Moreover the invention also relates to a process for the
preparation of a fermented food product from a starting substance,
comprising the following successive stages: [0048] a stage of
seeding of a starting substance, optionally pasteurized, by
inoculation with seeding ferments containing approximately
410.sup.6 to approximately 110.sup.7 bifidobacteria per ml of
starting substance, in order to obtain a seeded substance, [0049] a
stage of fermentation of the seeded substance obtained in the
preceding stage, such that the temperature at the start of
fermentation is approximately 36 to approximately 38.degree. C.,
the temperature at the end of fermentation is approximately 37 to
approximately 39.degree. C., and the fermentation time is
approximately 8 to approximately 11 hours, in order to obtain a
fermented substance, [0050] a stage of intermediate cooling of the
fermented substance obtained in the preceding stage, such that the
intermediate cooling time is approximately 1 hour 30 minutes to
approximately 2 hours and the intermediate cooling temperature is
approximately 4 to approximately 18.degree. C., in order to obtain
a pre-cooled substance, [0051] a stage of storage of the pre-cooled
substance obtained in the preceding stage, such that the storage
time is less than approximately 15 hours, in order to obtain a
stored substance,
[0052] a stage of final cooling of the stored substance obtained in
the preceding stage, such that the temperature at the start of the
final cooling is less than approximately 21.degree. C. and the
temperature at the end of the final cooling is approximately 2 to
approximately 6.degree. C., so as to obtain a fermented food
product.
[0053] The ferments used for seeding the starting substance are
generally obtained by growing bifidobacteria in a culture medium
and under conditions such that when the population of
bifidobacteria arrives at confluence, it contains 10.sup.8 to
10.sup.9 bifidobacteria per ml of culture medium. It is therefore
noted that according to the invention the quantity of ferments used
at the start corresponds to approximately 0.1% of the dose of
bifidobacteria used in a standard fashion.
[0054] By "fermentation" is meant a biochemical reaction which
involves releasing energy from an organic substrate, under the
action of micro-organisms. It is a process of conversion of a raw
material by the micro-organisms, this conversion then producing
biomass and metabolites. In particular, lactic fermentation is an
anaerobic process of the consumption of lactose by the bacteria in
the ferments, which causes the formation of lactic acid and a
lowering of the pH.
[0055] The invention follows from the surprising finding made by
the inventors that the regulation of the parameters of time,
temperature and initial population of bifidobacteria within the
abovementioned ranges, makes it possible to improve the resistance
of the bifidobacteria and their ability to survive. The
bidifobacteria contained in the fermented food product at the end
of the preparation process of the invention are in a better
physiological state than if said parameters are fixed at values
situated outside the above ranges, which allows a greater number of
these bifidobacteria to survive during the preservation of the
fermented food product which follows.
[0056] Moreover, the regulation of said parameters within the
abovementioned ranges allows substantial savings, in particular, in
time and energy.
[0057] Moving away from the ranges fixed according to the
invention, the survival rate of the bifidobacteria during
preservation is unfavorably altered.
[0058] The abovementioned preparation process makes it possible to
obtain non-firm fermented food products.
[0059] Advantageously, the ferments contain lactic bacteria.
[0060] According to a particular embodiment, the process for the
preparation of a fermented food product according to the invention
is such that the bifidobacteria are chosen from bacteria of the
type Bifidobacterium animalis, in particular Bifidobacterium
animalis animalis and/or Bidifobacterium animalis lactis, and/or
Bifidobacterium breve and/or Bifidobacterium longum and/or
Bifidobacterium infantis and/or Bifidobacterium bifidum.
[0061] According to a particular embodiment, the process for the
preparation of a fermented food product according to the invention
is such that the bifidobacteria are chosen from bacteria of the
type Bifidobacterium animalis.
[0062] Advantageously, the intermediate cooling time in the process
for the preparation of a fermented food product according to the
invention is approximately 1 hour 30 minutes.
[0063] Advantageously, the storage time in the process for the
preparation of a fermented food product according to the invention
is less than or equal to approximately 12 hours, in particular
equal to approximately 12 hours.
[0064] Advantageously, the temperature at the end of final cooling
in the process for the preparation of a fermented food product
according to the invention is approximately 4.degree. C.
[0065] According to a particular embodiment of the process for the
preparation of a food product as defined above, the seeding
ferments contain lactic bacteria, in particular one or more
bacteria of the genus Lactobacillus spp. and in particular
Lactobacillus delbrueckii bulgaricus and/or Lactobacillus casei
and/or Lactobacillus reuteri and/or Lactobacillus acidophilus
and/or Lactobacillus helveticus and/or Lactobacillus plantarum,
and/or bacteria of the type Lactococcus cremoris and/or
Streptococcus thermophilus and/or Lactococcus lactis and/or one or
more bacteria of the genus Leuconostoc.
[0066] Advantageously, the lactic bacteria exhibit a symbiotic
phenomenon between themselves.
[0067] According to a particular embodiment of the process for the
preparation of a food product as defined above, the proportion of
bifidobacteria in the seeding ferments is approximately 20 to
approximately 75%, in particular approximately 30 to approximately
50%, in particular approximately 35 to approximately 40%, in
particular approximately 37.5%.
[0068] By "proportion of the bifidobacteria in the seeding
ferments", is meant the proportion of the bifidobacteria relative
to all of the inoculated bacteria in total during the seeding
stage.
[0069] This proportion corresponds to an optimum in terms of cost
and final concentration of bifidobacteria, given that the higher
the concentration of bifidobacteria at the start, the more
competitive they are in terms of growth relative to the other
strains in the ferments, and the more rapidly the optimum
concentration of bifidobacteria is reached.
[0070] According to a particular embodiment of the process for the
preparation of a food product as defined above, the starting
substance is based on plant juice and in particular fruit juice or
vegetable juice such as soya juice, or on a dairy product,
constituted in particular by cow's milk and/or goat's milk.
[0071] The starting substance can also comprise sheep's and/or
camel's and/or mare's milk.
[0072] In the case where the fermented food product is a dairy
product, the starting substance can comprise milk, milk powder,
sugar, a mixture of milk and plant juice, a mixture of milk and
fruit juice, a mixture of milk and starch.
[0073] According to a particular embodiment, the process for the
preparation of a fermented food product according to the invention
comprises an additional stage of stirring between the fermentation
stage and the intermediate cooling stage, making it possible to
obtain, from the fermented substance obtained in the fermentation
stage, a stirred fermented substance.
[0074] By "stirring" is meant a process of mechanical stirring
using a turbine or helical stirrer. It is a stage which determines
the oiliness of the product in particular the dairy product. If the
stirring is too violent, incorporation of air and separation of the
serum can occur. If the stirring is insufficient, the product risks
subsequently becoming too thick.
[0075] According to a particular embodiment, the process for the
preparation of a fermented food product according to the invention
comprises a pasteurization stage before the seeding stage, making
it possible to obtain, from the starting substance, a pasteurized
starting substance.
[0076] By "pasteurization" is meant the method usual in the field
of food preservation involving a rapid heating without boiling,
followed by rapid cooling, making it possible to destroy most of
the bacteria while partially preserving the proteins.
[0077] According to an advantageous embodiment of the process for
the preparation of a fermented food product according to the
invention, the pasteurized starting substance is a pasteurized
starting substance, which is held, optionally homogenized, and
cooled down, obtained from a raw material, said process comprising,
before the seeding stage, the following successive stages: [0078] a
stage of standardization of fatty substances of the raw material so
as to obtain a standardized substance, [0079] a stage of enrichment
with dried matter of the standardized substance obtained in the
preceding stage, so as to obtain an enriched substance, [0080] a
stage of pre-heating of the enriched substance obtained in the
preceding stage, so as to obtain a starting substance, [0081] a
stage of pasteurization and holding of the starting substance
obtained in the preceding stage, so as to obtain a pasteurized and
held substance, [0082] an optional stage of homogenization of the
pasteurized and held substance obtained in the preceding stage, so
as to obtain a pasteurized, held and optionally homogenized
substance, [0083] a stage of initial cooling of the pasteurized,
held and optionally homogenized substance obtained in the preceding
stage, so as to obtain a pasteurized starting substance, held,
optionally homogenized, and cooled down.
[0084] By "standardization of fatty substances" is meant a stage of
bringing the quantity of fats present in the starting substance to
a pre-determined level.
[0085] Enrichment with dried matter involves the addition of
proteins and fatty substance in order to modify the firmness of the
curd.
[0086] "Holding" involves a rapid thermization of the milk and
makes it possible to destroy the vegetative microbial flora,
including pathogenic forms. Its typical duration is from 4 to 10
minutes, in particular from 5 to 8 minutes, and in particular
approximately 6 minutes.
[0087] By "homogenization" is meant the dispersion of the fatty
substances in the milk-type substance into small fat globules. The
homogenization is carried out for example at a pressure of 100 to
280 bars, in particular 100 to 250 bars, in particular 100 to 200
bars, in particular approximately 200 bars. This homogenization
stage is purely optional. It is in particular absent from the
production process of products with 0% fatty substances.
[0088] According to an advantageous embodiment, the process for the
preparation of a fermented food product according to the invention
comprises, after the final cooling stage, a stage of preservation
of the fermented food product at a temperature comprised between
approximately 4 and approximately 10.degree. C.
[0089] According to an advantageous embodiment, the process for the
preparation of a fermented food product according to the invention
comprises a stage of the addition of an intermediate preparation
simultaneously with the seeding stage or between the seeding stage
and the fermentation stage, so as to obtain, from the seeded
substance, a completed seeded substance, or after the fermentation
stage, so as to obtain, from the fermented substance, a completed
fermented substance, said intermediate preparation comprising a
preparation of fruits and/or cereals and/or additives such as
flavourings and colourings.
[0090] The intermediate preparation can in particular contain
thickeners (soluble and insoluble fibres, alginates, carragheenans,
xanthan gum, pectin, starch, in particular gelatinized, gelan gum,
cellulose and its derivatives, guar and carob gum, inulin) or
sweeteners (aspartame, acesulphame K, saccharine, sucralose,
cyclamate) or preservatives.
[0091] Examples of flavourings are: apple, orange, strawberry, kiwi
fruit, cocoa flavouring etc.
[0092] Examples of colourings are: beta-carotene, carmine,
cochineal red.
[0093] Moreover, the preparation of the abovementioned fruits can
comprise fruits which are whole or in pieces or in jelly or in jam,
making it possible for example to obtain fruit yoghurts.
[0094] The intermediate preparation can also contain plant extracts
(soya, rice etc.).
[0095] The invention also relates to a fermented food product as
obtained from one of the processes as defined above.
BRIEF DESCRIPTION OF THE FIGURES
[0096] FIG. 1 represents the tolerance chart corresponding to the
effect of the fermentation temperature as a function of the
quantity of bifidobacteria at the start. x-axis: quantity of
bifidobacteria inoculated at 10.sup.7 CFU/ml; y-axis: fermentation
temperature in degrees celsius. Black: quantity of bifidobacteria
less than 510.sup.7 CFU/ml; fine hatching: quantity of
bifidobacteria comprised between 510.sup.7 and 108 CFU/ml; thick
hatching: quantity of bifidobacteria greater than 10.sup.8 CFU/ml.
The measurement is carried out at the end of fermentation.
[0097] FIG. 2 represents the tolerance chart corresponding to the
effect of the cooling temperature of the products before the final
storage at 10.degree. C. as a function of the waiting time before
cooling to 20.degree. C. x-axis: waiting time for smoothing (in
hours); y-axis: cooling temperature before final storage (in
.degree. C.). Fine hatching: quantity of bifidobacteria comprised
between 510.sup.7 and 10.sup.8 CFU/ml; thick hatching: quantity of
bifidobacteria greater than 10.sup.8 CFU/ml. The measurement is
carried out 35 days after fermentation.
[0098] FIG. 3 represents the tolerance chart corresponding to the
effect of the cooling temperature of the products before final
storage at 10.degree. C. as a function of the fermentation
temperature. x-axis: fermentation temperature (.degree. C.);
y-axis: cooling temperature during final storage (.degree. C.).
Black: quantity of bifidobacteria less than 510.sup.7 CFU/ml; fine
hatching: quantity of bifidobacteria comprised between 510.sup.7
and 10.sup.8 CFU/ml; thick hatching: quantity of bifidobacteria
greater than 10.sup.8 CFU/ml. The measurement is carried out 35
days after the fermentation.
EXAMPLE 1
[0099] In order to prove that the ranges of the different
parameters as defined above correspond to an optimization vis-a-vis
the survival of the bifidobacteria during preservation, a standard
stirred yoghurt is prepared varying each factor independently. Each
factor is tested at a low level (marked -1), a medium level (marked
0) and a high level (marked +1). The list of the parameters tested
is shown in Table 1 below:
TABLE-US-00001 TABLE 1 Factors Low level (-1) Medium level (0) High
level (+1) Growth of the Inoculation of 10.sup.6 CFU/ml 10.sup.7
CFU/ml 5.10.sup.7 CFU/ml bifidobacteria bifidobacteria Fermentation
time 6.5 h 8.25 h 10 h Fermentation 36.degree. C. 38.degree. C.
40.degree. C. temperature Survival of Waiting time for 0.33 h 1 h
2.5 h the smoothing at the end bifidobacteria of the fermentation
Cooling temperature 15.degree. C. 17.5.degree. C. 20.degree. C.
(smoothing) Buffer storage time 1 h 12 h 20 h after smoothing
Packaging 15.degree. C. 17.5.degree. C. 20.degree. C. temperature
Cooling and product- 4.degree. C. 7.degree. C. 10.degree. C.
storage temperature
[0100] From the different experiments, the factors are correlated
and tolerance charts are established vis-a-vis the growth and
survival of the bifidobacteria, which correspond to the projections
of the quantities of bifidobacteria obtained for each parameter:
see FIGS. 1 to 3.
[0101] In particular in FIG. 2 it is noted that if the products are
not cooled sufficiently rapidly (too long a waiting time in
fermentation tank), there is a loss of bifidobacteria. In FIG. 3 it
is noted that if the products are not cooled correctly between
4.degree. C. and 6.degree. C., the loss in bifidobacteria at D+35
is significant.
EXAMPLE 2
[0102] Industrial tests are carried out on 3000 litres.
[0103] 1.sup.st group of tests:
[0104] Control 1: fermentation temperature 39.degree. C.; storage
time 24 h.
[0105] Control 2: fermentation temperature 40.degree. C.
[0106] Test 1: fermentation temperature 37.degree. C., cooling
6.degree. C.
[0107] (control 1 and control 2: milk+milk powder)
[0108] 2.sup.nd group of tests:
[0109] Control 3: fermentation temperature 39.degree. C.
[0110] Control 4: fermentation temperature 40.degree. C.
[0111] Test 2: all the parameters are chosen from the claimed
ranges, i.e.:
[0112] inoculation of bifidobacteria: 110.sup.7 CFU/ml;
[0113] fermentation time: 9 h 40;
[0114] fermentation temperature: 37.degree. C.;
[0115] intermediate cooling time: 1 h 30;
[0116] intermediate cooling temperature: 18.degree. C.;
[0117] buffer storage time after smoothing: 12 h;
[0118] final cooling temperature: 6.degree. C.
[0119] (control 3 and control 4: milk+milk powder+fruit preparation
added at the end of production)
[0120] The results are presented in Tables 2 and 3 below, where the
population of bifidobacteria is indicated in CFU/ml.
TABLE-US-00002 TABLE 2 End of fermentation D + 1 D + 21 D + 35
Control 1 1.0 10.sup.8 1.0 10.sup.8 5.0 10.sup.7 3.0 10.sup.7
Control 2 3.0 10.sup.7 6.0 10.sup.7 3.0 10.sup.7 3.0 10.sup.7 Test
1 1.7 10.sup.8 1.7 10.sup.8 2.0 10.sup.8 1.4 10.sup.8
TABLE-US-00003 TABLE 3 End of fermentation D + 1 D + 35 Control 3
1.9 10.sup.8 1.5 10.sup.8 7.0 10.sup.7 Control 4 2.0 10.sup.7 2.0
10.sup.7 2.0 10.sup.7 Test 2 5.0 10.sup.8 3.8 10.sup.8 2.1
10.sup.8
[0121] In these tables, D corresponds to the end of fermentation,
D+1 corresponds to storage for 1 day etc.
* * * * *