CN1112603A - 用糖酵母属boulardii发酵制备的食品组分和含这些组分的食品 - Google Patents

用糖酵母属boulardii发酵制备的食品组分和含这些组分的食品 Download PDF

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CN1112603A
CN1112603A CN94108648A CN94108648A CN1112603A CN 1112603 A CN1112603 A CN 1112603A CN 94108648 A CN94108648 A CN 94108648A CN 94108648 A CN94108648 A CN 94108648A CN 1112603 A CN1112603 A CN 1112603A
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T·H·恩古叶
M·荷沃
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TALHOUET-SAINT NOLFF
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

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Abstract

本发明涉及用Saccharomyces boulardii酵母发 酵植物原料所获得的食品组分、以及含有这些组分的 食品。

Description

本发明涉及用糖酵母属boulardii酵母发酵获得的食品组分以及含这些组分的食品。
糖酵母属酵母普遍应用于许多农业食品工业。
然而，每一农业食品工业都是按非常特殊的方法利用糖酵母品种来生产发酵食品或饮料。
因此，啤酒酵母应用于焙烤食品厂。
啤酒酵母，卡氏酵母或葡萄汁酵母为啤酒生产中使用的酵母。葡萄汁酵母也用于苹果酒的制造。
啤酒酵母变种葡萄酒酵母S.beticus和巴杨氏酵母是酒发酵中众所周知的酵母。
鲁氏酵母在制造酱油中使用，亦可用于制造大米味噌。
S.boulardii酵母于本世纪二十年代从印度支那山岭荔枝中分离出。1962年以来，S.boulardii在欧洲及其它国家一直用于人体具有抗腹泻作用的前生命期药品。因此S.boulardii成为药物特性Ultra-Levure的活性要素，其商品名为Laboratoires Biocodex（92126-Montrouge，法国）。
某些专利指出S.boulardii是抵抗人类某些疾病的有效药品：适于假膜性结肠炎的EP-A-0，149，579和US 4，595，590，适于阿米巴病（amoebiasis）的EP-A-0，195，870和US 4，643，897。
S.boulardii从未被用于发酵食品或饮料的生产。
目前，我们已经发现通过发酵含有碳水化合物和蛋白质的植物原料，S.boulardii可有效地用于发酵食品和食品组分的制备。
以下非限制性实施例将用以说明本发明。
在这些实施例中，简单食品在接受含S.boulardii的发酵剂后进行发酵。发酵剂可由任何已知的酵母培养技术而制得。
例如，可按下述方法制备发酵剂：
含10克（g）麦芽，1g麦芽糖，1g商品酵母提取物（BioMé rieux，69260 Charbonniè res-les-Bains，法国）的500ml培养介质和500ml蒸馏水装入烧瓶中。烧瓶用塞子封闭，其中塞子***两个巴斯德吸管（pasteurpipette），之后该装置在120℃下灭菌10分钟。冷至室温后，介质用2.5×109个活S.boulardii细胞接种。两个巴斯德吸管中的一个管通过外端连接到导向充气泵的管上，经其内端向培养介质释放气泡。另一管不浸入培养介质且把气体排放掉。然后该装置放入37℃的培养箱，48小时之后，含S.boulardii的培养液按每分钟4000转（rpm）的转速离心分离5分钟，除去上层清液，颗粒物用30ml蒸馏水溶解。该悬浮液成为发酵剂，发酵剂浓缩液平均每毫升含109个酵母细胞。
实施例1
下述产品装入容量为2升且有恒温壁的揉面机中：
-小麦原粉  1kg
-蛋白质水解物（Keramine A.，商品名
Bretagne Chimie Fine，56140-
Pleucadeuc，法国）  50ml
-葡萄糖  100g
-水  450ml
-发酵剂  30ml
揉面机温度调至37℃，其搅拌器每小时以50rpm速度转动15分钟。发酵期间加水以保持相对湿度大于90%（用热恒定器和湿度剂测定相对湿度，热恒定器商品名为Novasina A.G.，Zurich，瑞典）。
发酵48小时后，根据EEC中普遍采用的分析方法对发酵小麦的特征进行分析。把此发酵的小麦与原小麦以及用配料如蛋白质水解物、葡萄糖和水按用作发酵的配料相同比例而混合的原小麦进行比较。
结果表明，发酵之后S.boulardii改善了小麦的感官、物理及化学特征：
Figure 941086488_IMG1
实施例2
在与实施例1相同的揉面机中，其温度调节至37℃，将下述产品混合：
-豆饼  1kg
-葡萄糖  100g
-水  300ml
-发酵剂  30ml
揉面机的搅拌器按50rpm速率每小时转动15分钟，持续36小时。
有规律地添加水从而使混合物的相对湿度保持在90%范围。
36小时后，分析表明用S.boulardii发酵改善了豆饼的感官、物理及化学特征：
Figure 941086488_IMG2
实施例3
在与前述实施例相同的揉面机中，其温度调节至37℃，将下述产品混合：
-谷物片（50%小麦/50%玉米）  1kg
-蛋白质水解物（商品名Keramine A）  50ml
-葡萄糖  20g
-水  400ml
-发酵剂  30ml
搅拌器以50rpm速率每小时转动15分钟，持续48小时。有规律地加水以便其相对湿度保持90%。
48小时后，经分析发现用S.boulardii发酵改善了谷物片的感官、物理及化学特征：
Figure 941086488_IMG3
实施例4
在与前述实施例相同的揉面机中，保持37℃恒温，将下述产品混合：
-豌豆粉  500g
-葡萄糖  10g
-酵母提取物（BioMé rieux）  10g
-水  150ml
-发酵剂  30ml
揉面机的搅拌器以50rpm速率每小时转动15分钟，持续30小时。
有规律地加水以便使混合物的相对湿度保持在90%范围。
发酵之后，分析表明S.boulardii改善了豌豆的感官、物理及化学特性：
实施例5
在与前述实施例相同的揉面机中，将温度调节至37℃，把下述产品混合：
-木薯粉  500g
-葡萄糖  10g
-酵母提取物（BioMé rieux）  10g
-水  300ml
-发酵剂  30ml
揉面机的搅拌器以50rpm的速率每小时转动15分钟，持续46小时。
有规律地加水以便使混合物的相对湿度保持在90%范围。
发酵后分析表明S.boulardii改善了木薯的感官、物理及化学特性：
Figure 941086488_IMG5

Claims (7)

1、食品组分，其特征在于它们是用Saccharomyces  boulardii发酵而获得。
2、如权利要求1的发酵食品组分，其特征在于所用原料来源于植物。
3、如权利要求1或2的发酵食品组分，其特征在于所用原料含有碳水化合物和蛋白质。
4、含有如权利要求1、2和3之一的组分的动物饲料。
5、含S.bouardii的动物饲料。
6、含有如权利要求1，2和3之一的组分的人类消费食品。
7、含S.boulardii的人类消费食品。
CN94108648A 1993-07-12 1994-07-12 用糖酵母属boulardii发酵制备的食品组分和含这些组分的食品 Pending CN1112603A (zh)

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FR9308572 1993-07-12
FR9308572A FR2707458B1 (fr) 1993-07-12 1993-07-12 Ingrédients alimentaires obtenus par fermentation avec S. Boulardii et aliments les contenant.
US08/273,591 US5639496A (en) 1993-07-12 1994-07-11 Food ingredients obtained by fermentation with S. boulardii and foods containing them

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EP (1) EP0634107A1 (zh)
JP (1) JPH07143853A (zh)
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CA (1) CA2127829A1 (zh)
FR (1) FR2707458B1 (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103037698A (zh) * 2009-08-17 2013-04-10 勒萨弗公司 耐受醒发的发酵面包面团
CN106579387A (zh) * 2016-12-16 2017-04-26 南京糖防生物科技有限公司 一种***糖酵素组合物及制备方法
CN107960527A (zh) * 2017-11-28 2018-04-27 南阳师范学院 一种喷雾干燥制备布拉酵母微胶囊的方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020197273A1 (en) * 2000-04-18 2002-12-26 Shozo Umezawa Antitumor/immunocompetent supplementary healthy foods
US9370200B2 (en) 2011-12-02 2016-06-21 Prairie Aquatech Microbial-based process for high-quality protein concentrate
JP7032643B2 (ja) * 2017-08-16 2022-03-09 国立大学法人帯広畜産大学 良好な風香味特性を備える製パン用交雑酵母

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103037698A (zh) * 2009-08-17 2013-04-10 勒萨弗公司 耐受醒发的发酵面包面团
CN106579387A (zh) * 2016-12-16 2017-04-26 南京糖防生物科技有限公司 一种***糖酵素组合物及制备方法
CN107960527A (zh) * 2017-11-28 2018-04-27 南阳师范学院 一种喷雾干燥制备布拉酵母微胶囊的方法

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FR2707458A1 (fr) 1995-01-20
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FR2707458B1 (fr) 1995-10-06
JPH07143853A (ja) 1995-06-06

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