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WO2007124992A1 - Procédé de fabrication d'un produit comestible cultivé contenant des oméga-3 sous forme d'acides gras polyinsaturés - Google Patents

Procédé de fabrication d'un produit comestible cultivé contenant des oméga-3 sous forme d'acides gras polyinsaturés Download PDF

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Publication number
WO2007124992A1
WO2007124992A1 PCT/EP2007/053031 EP2007053031W WO2007124992A1 WO 2007124992 A1 WO2007124992 A1 WO 2007124992A1 EP 2007053031 W EP2007053031 W EP 2007053031W WO 2007124992 A1 WO2007124992 A1 WO 2007124992A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
mix
process according
protein
fruit
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/EP2007/053031
Other languages
English (en)
Inventor
Constantina Avramopoulou Avramis
Barbara Jacobs
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hindustan Unilever Ltd
Unilever NV
Original Assignee
Hindustan Unilever Ltd
Unilever NV
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 Hindustan Unilever Ltd, Unilever NV filed Critical Hindustan Unilever Ltd
Publication of WO2007124992A1 publication Critical patent/WO2007124992A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates a method of manufacturing edible products, such as drinks, spreads and desserts.
  • the invention relates to a method of manufacturing cultured edible products containing a source of omega-3 polyunsaturated fatty acids ( ⁇ -3 PUFA), such as fish-oil.
  • ⁇ -3 PUFA omega-3 polyunsaturated fatty acids
  • EP-A 0 111 020 describes the use of a specific combination of bacteria to produce a thick fermented milk product.
  • EP-A 0 082 581 describes fermented milk products, e.g. yoghurt, comprising specific lactic acid bacteria, interconnected by threads of biopolymers.
  • EP 809 939 discloses a yogurt product containing refined fish oil, wherein the yogurt contains specific sweeteners and is packed in an oxygen blocking hermetic package in order to prevent the development of a fishy smell.
  • WO 04/014151 discloses the combined use of encapsulated fish oil and citrus flavour in cereal based food products .
  • WO 02/094035 discloses frozen desserts, which may optionally be fortified with fat.
  • suitable supplemental fats include fish-oil.
  • the aforementioned objective can be realised by employing a manufacturing process in which the oil is added after at least some of the other ingredients of the edible product have been pre-blended, pasteurised or sterilised and fermented. More particularly, the present process comprises the steps of:
  • the present invention relates to a process for the preparation of a cultured edible product comprising: (a) from 0.1 to 12 wt% of protein; (b) from 0.05 to 30 wt% of non-encapsulated oil containing at least 0.01 % of ⁇ 3-polyunsaturated fatty acids by weight of the edible product;
  • Lactobacillus Bacteroides, Streptococcus, Saccharomyces and combinations thereof; said process comprising:
  • microbiologically stable product refers to a product that can be stored for at least 20 days under refrigerated conditions without developing unacceptable growth of undesirable, notably pathogenic micro-organisms.
  • the viable micro-organism used to inoculate the pasteurised or sterilised pre-mix is a probiotic microorganism.
  • the viable cells contained in the cultured product advantageously are cells of a probiotic micro-organism.
  • the probiotic micro-organism employed in the present process is selected from the group consisting of Bifidobacterium, Lactobacillus, Bacteroides, Streptococcus, Saccharomyces and combinations thereof. More preferably, the probiotic micro-organism is selected from the group consisting of Bifidobacterium, Lactobacillus and combinations thereof. Even more preferably, the micro-organism is selected form the group consisting of Bifidobacterium lactis, Bifidus essensis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei , Lactobacillus rhamnosus and combinations thereof.
  • the amount and type of starter culture that is used to inoculate the pre-mix can vary.
  • the fermentation is accompanied by a pH decrease of at 1.0 point.
  • fermentation is allowed to proceed until the edible product has reached a pH 4.0 to 5.0, more preferably of 4.2 to 4.8.
  • fermentation may continue after addition of the non-encapsulated oil to the fermented pre-mix.
  • the pasteurised or sterilised pre-mix is inoculated with viable micro-organisms and fermented until it contains at least 5 xlO 7 /ml, more preferably at least 5.0 x 10 8 /ml, most preferably at least 5.0 x lOVml viable micro-organisms.
  • the fermented diary product is suitably packaged in a sealed container.
  • the packaged product containing at least 5.0 X 10 7 /ml, more preferably at least 5.0 x 10 8 /ml, most preferably at least 5.0 x lOVml viable micro-organisms.
  • Typical examples of edible products that can advantageously be produced with the present process include drinks, spreads and desserts.
  • the edible product is a drink or a spread.
  • the edible product is a drink .
  • any type of edible protein can be used in the preparation of the present edible product.
  • the protein employed is selected from the group consisting of milk protein, soy protein and combinations thereof.
  • the edible product contains at least 0.3 wt%, more preferably at least 1 wt% of protein. Typically, the amount of protein does not exceed 12 wt%.
  • a major advantage of the present process resides in the fact that the ⁇ -3 PUFA containing oil need not be subjected to high temperatures during the preparation of the microbiologically stable edible product.
  • the oil is not subjected to temperatures in excess of 50 0 C, preferably it is not subjected to temperatures in excess of 45°C, most preferably the oil is not exposed to temperatures in excess of 40 0 C.
  • fruit solids refers to the dry matter contained in any fruit material that is incorporated in the edible product.
  • the aforementioned protein composition preferably is selected from the group consisting of milk, soy milk, buttermilk, yogurt, quark, cream, whey and combinations thereof. It is noted that the terms milk, buttermilk, yogurt and quark encompass full-fat versions of these products as well as reduced fat or even fat-free versions. Furthermore, it is noted that, for instance, milk may be produced from by reconstituting milk powder with milk.
  • the present invention also encompasses the use of the aforementioned protein compositions in reconstituted form.
  • the protein composition is advantageously incorporated in the final edible product in a concentration from 50 to 97.9 wt%, more preferably from 60 to 90 wt%, most preferably from 65 to 85 wt%.
  • the protein composition is a dairy composition, especially a diary composition selected from the group consisting of milk, yogurt, whey and combinations thereof .
  • the protein composition contains a limited amount of milk fat.
  • the protein composition contains less then 3 wt% of milk fat, preferably from 0.05-2 wt% of milk fat.
  • the present process employs fruit solids that originate from one or more of the following fruit sources: citrus fruit (e.g. orange, tangarine, lemon or grapefruit); tropical fruit (e.g. banana, peach, mango, apricot or passion fruit); red fruit (e.g. strawberry, cherry, raspberry or blackberry), or any combination thereof.
  • citrus fruit e.g. orange, tangarine, lemon or grapefruit
  • tropical fruit e.g. banana, peach, mango, apricot or passion fruit
  • red fruit e.g. strawberry, cherry, raspberry or blackberry
  • fruits are used with a relatively high pectin content, such as citrus fruits.
  • the fruit solids employed in the present process comprise at least 0.001%, more preferably ate least 0.1% of fruit pectin by weight of the edible product. Typically, the amount of fruit pectin does not exceed 3% by weight of the edible product.
  • the fruit solids can be incorporated in the present edible product in any suitable form, for example, as intact fruit, as fruit puree, as fruit juice, as comminuted fruit, as fruit chunks or as a blend of these fruit products.
  • fruit is added in fluid form e.g. as a juice or a puree having a viscosity expressed in Bostwick consistometer values of between 5 and 20 cm. at 20 0 C.
  • the pre-mix is suitably prepared by combining a protein composition containing protein and water with an aqueous fruit composition containing fruit solids.
  • the aqueous fruit composition comprises gelling agents or thickeners in an amount sufficient to bring the viscosity of the fruit composition within the above mentioned preferred range.
  • suitable viscosity enhancing agents are alginates, gelatine, xanthan, starch, agar, or pectin.
  • the level of thickeners is from 0.01 to 3 wt% based on the weight of the aqueous fruit composition.
  • the aqueous fruit composition contains from 0.01 to 3 wt% of pectin.
  • the pectin in the fruit composition may originate from the fruit solids contained therein or it may have been incorporated separately.
  • an aqueous fruit composition contains not more than trace amounts of dissolved iron and copper ions.
  • the amount of dissolved copper ions in the fruit composition does not exceed 2 mg/kg, more preferably it does not exceed 0.25 mg/kg.
  • the amount of dissolved iron ions preferably does not exceed 10 mg/kg, more preferably it does not exceed 2.5 mg/kg.
  • the amount of fruit used in the present process preferably is within the range 1-10%, more preferably within the range of 4-8% and most preferably within the range of 2-5%, by weight of the edible product.
  • the aforementioned percentages refer to the equivalent amount of fruit that is incorporated in non-diluted, non-concentrated form. Thus, if 0.5 wt% of a 10-fold fruit concentrate is used, the amount of fruit incorporated is 5 wt%.
  • the present process comprises the step of forming a blend of ⁇ -3 PUFA and fruit solids by (i) combining the oil containing ⁇ -3 PUFA with a pasteurised or sterilised aqueous fruit composition or (ii) combining the oil with an aqueous fruit composition, followed by pasteurisation or sterilisation, followed by addition of the blend to the pasteurised or sterilised pre-mix, or to the fermented pre-mix.
  • the aforementioned blend of ⁇ -3 PUFA and fruit solids is added to the fermented pre-mix as this was found to be the most effective route for minimising off-flavour development.
  • the non-encapsulated oil employed in the present process advantageously comprises at least 0.01%, preferably at least 0.05% by weight of the edible product of an ⁇ -3 oil selected from the group consisting of fish oil, algae oil, linseed oil, soybean oil, rapeseed oil and combinations thereof.
  • ⁇ -3 oils contain appreciable levels of ⁇ -linolenic acid (ALA) , eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) .
  • ALA ⁇ -linolenic acid
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • At least 2%, preferably at least 5%, more preferably at least 10% and most preferably at least 20% of polyunsaturated acids selected from the group consisting of ⁇ -linolenic acid, eicosapentaenoic acid (EPA) , docosahexaenoic acid (DHA) and combinations thereof are incorporated into the edible product by weight of the total amount of fatty acids contained in the non-encapsulated oil.
  • EPA and DHA are particularly sensitive to oxidation and produce pronounced fishy off-flavours.
  • At least 2%, preferably at least 5%, more preferably at least 10% and most preferably at least 20% of polyunsaturated acids selected from the group consisting of EPA, DHA and combinations thereof are incorporated into the edible product by weight of the total amount of fatty acids contained in the non-encapsulated oil.
  • the total amount of fatty acids includes fatty acid residues as well as free fatty acids .
  • the present process comprises the incorporation of non-encapsulated oil at a level of 0.05-15 wt%, preferably 0.05-5 wt%, more preferably 0.1-2%, still more preferably from 0.2-1.5% and most preferably from 0.3-1% by weight of the final edible product.
  • Omega-3 PUFA can suitably be obtained, for example, from salmon, tuna, mackerel, cod liver, algae, linseed, rapeseed and soybean.
  • the present process employs ingredients that deliver not more than a limited amount of milk fat into the edible product.
  • the edible product advantageously comprises less than 5 wt%, more preferably less than 2 wt% of milk fat.
  • the edible product may be supplemented with various optional ingredients, for example flavouring ingredients, antioxidants, thickeners, emulsifiers, salt, colouring agents, added proteins etc. Also possible is the addition of further beneficial agents such as fibres, (phyto) sterols and stanols, peptides, fortificants such as vitamins and minerals (e.g. iron and zinc) and probiotics or combinations thereof.
  • the levels of these ingredients may vary in a broad range for example for each of these ingredients up to 15 wt%.
  • pasteurisation is preferably carried out at a temperature of above 60 0 C, preferably 65-100 0 C, more preferably 70-80 0 C, most preferably 75-80 0 C.
  • duration of the pasteurisation heat treatment is from 1 second to 10 minutes, for example from 1 to 6 minutes.
  • homogenisation of the pre-mix can be applied while the product is at elevated temperature.
  • homogenisation takes place in a homogeniser operating at, for example, a pressure of at least 20 bar, preferably 30-500 bar, particularly 40-300 bar. If the pre-mix is fermented, homogenisation preferably (also) takes place after fermentation .
  • the edible product obtained from the present process is usually hot or cold filled into moulds or packages, allowed to cool down and stored at chill temperatures.
  • a yogurt drink was made of the following composition:
  • the method of preparation was as follows: the milk, cream and were mixed at 300 rpm to form a first pre-mix and heated to 60 °C. The sugar and skimmed milk powder were added followed by further mixing at 3000 rpm. The resulting pre-mix was kept at 60 0 C for 5 minutes.
  • a second pre-mix of the fruit puree and the fish-oil was made by mixing these ingredients at ambient temperature followed by pasteurisation at 75°C for 5 minutes.
  • the first pre-mix was inoculated with the above mentioned probiotic cultures, mixed under low speed and fermented for approximately 4 hours at 43°C to obtain a pH of 4.3.
  • the fermented product was homogenised at 50 bar.
  • the second pasteurized pre-mix was added to the fermented product to form the final product.
  • the product was then filled and sealed in sterile glass jars.
  • a yogurt drink was made using the same formulation as in Example 1.
  • the method of preparation was as follows: the milk, cream and water were mixed at 300 rpm to form a first pre-mix and heated to 60 °C. The sugar and skimmed milk powder were added followed by further mixing at 3000 rpm. Next, the fruit puree and fish oil were added. The resulting mixture was kept at 75°C for 5 minutes .
  • the pasteurised mixture was inoculated with the above mentioned cultures, mixed under low speed and fermented for approximately 4 hours at 43°C to obtain a pH of 4.3.
  • the fermented product was homogenised at 50 bar. The product was then filled and sealed in sterile glass jars.
  • the glass jars were stored for 4 weeks at 5°C and subsequently opened and tasted. A clearly perceivable fish taste was observed.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de fabrication de produits comestibles cultivés contenant une source d'oméga-3 sous forme d'acides gras polyinsaturés (-3 PUFA), tels que de l'huile de poisson. Ce procédé permet de préparer ces produits sans difficultés, lesquels ne produisent aucune odeur désagréable lorsqu'on les conserve au réfrigérateur pendant plusieurs semaines. Selon l'invention, on a découvert qu'il est possible d'atteindre l'objectif ci-dessus au moyen d'un procédé de fabrication consistant à ajouter l'huile postérieurement au prémélange, à la pasteurisation ou stérilisation, et à la fermentation d'au moins quelques uns des autres ingrédients du produit comestible.
PCT/EP2007/053031 2006-04-28 2007-03-29 Procédé de fabrication d'un produit comestible cultivé contenant des oméga-3 sous forme d'acides gras polyinsaturés Ceased WO2007124992A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06075985 2006-04-28
EP06075985.9 2006-04-28

Publications (1)

Publication Number Publication Date
WO2007124992A1 true WO2007124992A1 (fr) 2007-11-08

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Country Status (1)

Country Link
WO (1) WO2007124992A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2119365A1 (fr) 2008-05-13 2009-11-18 Glycotope Gmbh Procédé de fermentation
WO2009138220A1 (fr) * 2008-05-13 2009-11-19 Glycotope Gmbh Procédé de fermentation
US9051356B2 (en) 2006-09-10 2015-06-09 Glycotope Gmbh Use of human cells of myeloid leukaemia origin for expression of antibodies
US9700610B2 (en) 2011-08-22 2017-07-11 Glycotope Gmbh Microorganisms carrying a tumor antigen
US11872289B2 (en) 2018-05-18 2024-01-16 Daiichi Sankyo Co., Ltd. Anti-MUC1 antibody-drug conjugate

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US4913921A (en) * 1987-09-11 1990-04-03 General Mills, Inc. Food products containing fish oils stabilized with fructose
US4952414A (en) * 1989-09-06 1990-08-28 General Mills, Inc. Yogurt with crisp cereal pieces
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JPH08322464A (ja) * 1995-05-26 1996-12-10 Yakult Honsha Co Ltd ビフィドバクテリウム菌を含有するヨーグルト及びその製造法
EP0809939A1 (fr) * 1995-02-17 1997-12-03 Kabushiki Kaisha Yakult Honsha Yoghourt
DE29818730U1 (de) * 1998-10-21 1999-04-08 Deinas, Derrik, 27356 Rotenburg Fisch-Yoghurt
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US20030161918A1 (en) * 1998-11-04 2003-08-28 Andrew Kendrick Preparation and stabilization of food-grade marine oils
EP1548093A1 (fr) * 2002-06-28 2005-06-29 Taiyo Kagaku Co., Ltd. Composition d'emulsion huile-dans-eau
WO2005120174A2 (fr) * 2004-05-24 2005-12-22 Interactive Research Institute For Health Affairs Compositions d'acide gras omega-3 additionnees de miel
DE102004052061A1 (de) * 2004-07-19 2006-02-16 Herzgut Landmolkerei Schwarza Eg Verfahren zur Herstellung eines ernährungsphysiologisch verbesserten Milchmischproduktes, wie Joghurt, Käse oder dergleichen, sowie ein derartiges Milchmischprodukt

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US4913921A (en) * 1987-09-11 1990-04-03 General Mills, Inc. Food products containing fish oils stabilized with fructose
GB2209936A (en) * 1987-09-18 1989-06-01 Max Diener Preparations for alleviating arthritis
US4952414A (en) * 1989-09-06 1990-08-28 General Mills, Inc. Yogurt with crisp cereal pieces
JPH0690662A (ja) * 1992-09-08 1994-04-05 Snow Brand Milk Prod Co Ltd 多価不飽和脂肪酸含有発酵乳製品及びその製造方法
EP0809939A1 (fr) * 1995-02-17 1997-12-03 Kabushiki Kaisha Yakult Honsha Yoghourt
JPH08322464A (ja) * 1995-05-26 1996-12-10 Yakult Honsha Co Ltd ビフィドバクテリウム菌を含有するヨーグルト及びその製造法
DE29818730U1 (de) * 1998-10-21 1999-04-08 Deinas, Derrik, 27356 Rotenburg Fisch-Yoghurt
US20030161918A1 (en) * 1998-11-04 2003-08-28 Andrew Kendrick Preparation and stabilization of food-grade marine oils
JP2002204656A (ja) * 2001-01-10 2002-07-23 Yakult Honsha Co Ltd 発酵乳飲食品及びその製造方法
EP1548093A1 (fr) * 2002-06-28 2005-06-29 Taiyo Kagaku Co., Ltd. Composition d'emulsion huile-dans-eau
WO2005120174A2 (fr) * 2004-05-24 2005-12-22 Interactive Research Institute For Health Affairs Compositions d'acide gras omega-3 additionnees de miel
DE102004052061A1 (de) * 2004-07-19 2006-02-16 Herzgut Landmolkerei Schwarza Eg Verfahren zur Herstellung eines ernährungsphysiologisch verbesserten Milchmischproduktes, wie Joghurt, Käse oder dergleichen, sowie ein derartiges Milchmischprodukt

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9051356B2 (en) 2006-09-10 2015-06-09 Glycotope Gmbh Use of human cells of myeloid leukaemia origin for expression of antibodies
US10280230B2 (en) 2006-09-10 2019-05-07 Glycotope Gmbh Use of human cells of myeloid leukemia origin for expression of antibodies
EP2119365A1 (fr) 2008-05-13 2009-11-18 Glycotope Gmbh Procédé de fermentation
WO2009138220A1 (fr) * 2008-05-13 2009-11-19 Glycotope Gmbh Procédé de fermentation
US8741365B2 (en) 2008-05-13 2014-06-03 Glycotope Gmbh Fermentation process
AU2009248410B2 (en) * 2008-05-13 2014-07-24 Glycotope Gmbh Fermentation process
US9700610B2 (en) 2011-08-22 2017-07-11 Glycotope Gmbh Microorganisms carrying a tumor antigen
US11872289B2 (en) 2018-05-18 2024-01-16 Daiichi Sankyo Co., Ltd. Anti-MUC1 antibody-drug conjugate
US12291577B2 (en) 2018-05-18 2025-05-06 Daiichi Sankyo Co., Ltd. Anti-MUC1 antibody-drug conjugate
US12297289B2 (en) 2018-05-18 2025-05-13 Glycotope Gmbh Anti-MUC1 antibody
US12479926B2 (en) 2018-05-18 2025-11-25 Daiichi Sankyo Co., Ltd. Anti-MUC1 antibody-drug conjugate

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