CN1261768A - Instant yogurt preparation - Google Patents
Instant yogurt preparation Download PDFInfo
- Publication number
- CN1261768A CN1261768A CN 98806854 CN98806854A CN1261768A CN 1261768 A CN1261768 A CN 1261768A CN 98806854 CN98806854 CN 98806854 CN 98806854 A CN98806854 A CN 98806854A CN 1261768 A CN1261768 A CN 1261768A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- yogurt
- yogurt preparation
- preparation
- composition
- 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.)
- Pending
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 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
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses yogurt preparations containing dried bacteria, yeast, protein, a thickening agent, and dairy or dairy-like products, nutritional supplements containg these yogurt preparations, and methods of using such yogurt preparations to improve health in mammals.
Description
Background of invention
The contrast of related application
The application's case is the U.S. patent application No.08/828 that awaits the reply, the extendible portion of 143 (propositions on March 24th, 1997), and the disclosure of this application is all classified reference as at this.
Scope of invention
The present invention is about dry substantially viable bacteria composition and contain the nutriment of this based composition and the method for stablizing dry viable bacteria.The particularly useful part of this dry viable bacteria composition is that it is mixed in the instant yogurt preparation of the present invention.They are added in liquid such as milk or water or other dairy products (as: dry butter), and these instant yogurt preparations can be made the form of picture fluid again, as: liquid sour cheese drink or yogurt food.
Background
Viable bacteria can provide the human and animal many nutritional benefits.Particularly, the bacterium of Lactobacillus is one of main bacteria family that is found in human and animal's enteron aisle and ight soil organism, and present known this kind bacterium can provide the benefit on some health of human and animal.It is [seeing, as Sissy Spacek of being widely known by the people that Bacillus acidi lactici, especially lactobacillus acidophilus tie up to specific benefits in healthy and the nutrition, M.L. reach now triumphant, R.L., and " ACDPI qualification paper: the nutrition of the dairy products of cultivation and healthy value, " Cult.Dairy Prod.J.15 (10): 4 (1980)].The Bacillus acidi lactici of finding among the human intestine comprises: lactobacillus acidophilus, lactobacillus plantarum and lactobacillus cellobiosas.
The nutritional benefits of Bacillus acidi lactici has a lot.But this Pseudomonas mat increases the amount of nutrient and the nutritive value that utilizability, digestibility and assimilability improve food.This is through Bacillus acidi lactici food (as: protein, fat or carbohydrate) fermentation to be made this group food predigestion.In other words, make protein, fat, carbohydrate become a kind of pattern [Fu Lande, B. of being absorbed and digest by mammal of being easier to through Bacillus acidi lactici predigestion; Husky Hani, K., applied nutrition periodical, 36:2 (1984)].The result proves that these nutrition are easier to be absorbed by health.
Known, can be lactose by the predigested a kind of compound of Bacillus acidi lactici.Many people can't absorb lactose, promptly can not metabolising lactose (milk sugar), this be because lack the beta galactosidase (being also referred to as lactase) of metabolism milk sugar, the people who lacks this kind enzyme may can agonize because of serious gastrointestinal problems when containing the lactose goods eating.But the fermentation of the problem mat lactobacillus acidophilus in this kind nutrition and overcoming, because these kinds bacterial classification can produce beta galactosidase, but therefore this kind of enzyme metabolism major part and can prevent because of eating the stomach complication that lactose produces from the lactose of food dairy products.[Ji La as, A., husky Hani, K., milk products science periodical, 61:2031 (1976)].
Bacillus acidi lactici also is considered to synthetic relevant with vitamin.Particularly, according to the situation of Bacteria Culture, the fermentation of lactic acid bacteria is by report and folic acid, nicotinic acid, Cobastab
12And Cobastab
6Synthetic relevant [Fu Lande and husky Hani are as above-mentioned].Also have, known Bacillus acidi lactici can destroy the compound of some anti-nutrient.Some protein source (as raw soya bean) has the anti-nutrient factor, as trypsin inhibitor, phytic acid or not come soil sharp that (flatulena).Known, utilize the lactobacillus fermentation soybean can reduce or eliminate these factors [Fu Lande and husky Hani are as above-mentioned].
Having the newborn class complementary goods of lactobacillus acidophilus verified is feasible treatment to some intestines problem, and these diseases comprise: the intestines and stomach microorganism imbalance, hyperlipemia, coli-infection, chronic granuloma disease and the lactose indigestion that are caused by antibiotic.[see, as the summer this, " action method, clinical practice, and toxicity " medicine progress magazine, 3:163 (1990)].In addition, Bacillus acidi lactici synthesizes many antimicrobial materials, comprising: lactic acid, acetic acid, benzoic acid, and hydrogen peroxide [Fu Lande and husky Hani are as above-mentioned].By helping some food predigestion, have the hyperplasia that some beverage complementary goods of Bacillus acidi lactici culture can help to prevent cell.More particularly: demonstrate the probability that can increase some cancer (as large intestine and breast cancer) morbidity when eating high animal tallow diet, protein or batter-fried food.By helping the fat and the predigestion of protein, Bacillus acidi lactici may be relevant with the inhibition of the chemical precarcinogen that exists in the intestines and stomach, and these precarcinogen are by fatty and protein-based [Fu Lande and husky Hani are as above-mentioned] that food digestion produced.
Because Bacillus acidi lactici can be preserved the food that very easily addles, therefore, Bacillus acidi lactici also plays important effect in food preservation, especially when the refrigerator shortage.Employed dried bacteria composition in the yogurt preparation of the present invention, its food preservation activity is from the stable viable bacteria that is wherein comprised, this bacterium can breed finely in food, thereby suppresses the bacterial overgrowth that other may make food degenerate.
Yogurt is a kind of good especially excipient that is used to transmit dried bacterium culture, because it is a kind of very popular food.Yet instant yogurt preparation is unpopular in market.
Yogurt is a kind of acidified milk that the form of solidifying of smooth, the emulsus viscosity of work is arranged.Natural acid cheese has comprised the bacterium in the milk, and this bacterium can make the acidity of microbial growth in milk reach a suitable degree.At this moment, again the yogurt cooling is increased with pre-bacteriological protection further growth and acidity.For this reason, yogurt typically need refrigerate, and, even refrigeration also has certain storage life.
Prior art
Known oral administration gives the human nutrition complementary goods of bacterial cultures, comprises the lactobacillus acidophilus goods.The use of bacterial cultures in the milk complementary goods, its main problem is that the viable bacteria storage life is limited, that is, in dried forms and non-refrigeration form, bacterium is being understood death after after a while.Though existing certain methods can be used to prolong those pot-lives that is used for replenishing the bacterium of human and animal's diet, but still do not have a kind of method after 180 days, still successfully to keep original amount of bacteria, there is not known method can increase the number of bacterium in the period really at this section yet.Also have, once be suggested as the inorganic compound of silica polymer and so on and be used for stablizing dried bacterial cultures [see, as: people such as Di. Xi Erwa work, " the anhydrous silica gel lactic acid bacteria of last three year ", " food protection periodical ", 46:699-701 (1983)].Yet these methods can not surpass in 180 days time limit stable bacterial fully, and in other words, it is because the lactobacillus acidophilus cultures institute inherent instability of living that the effect of these nutriments reduces.After after a while, these cultures can be dead, thereby effect reduces.
For example, U.S. Patent No. 5,531,988 describe a kind of alimentation composition, it contains lactobacillus acidophilus and concentrates the immunocompetence immunoglobulin (Ig), these immunoglobulin (Ig)s can in conjunction with and the antigen of deactivation destruction intestines and stomach health.Yet this patent does not present evidence proves that the viability of these bacterial cultures is reinforced above a couple of days.In addition, U.S. Patent No. 5,501,857 describe a kind of oral nutriment of domestic animal that supplies, it has comprised the combination of the following material of " can not and deposit ": 1. 2. vitamin is with described in the composition (but these materials need be separated from each other and can not contact) of the mineral matter patent like this for viable microbial culture (as: lactobacillus acidophilus), and this incompatible composition is if merging then can hinder reaction mutually.Though described in this patent vitamin and mineral composition are separated to prolong the method for pot-life with the lactobacillus acidophilus cultures, the viability of bacterium still demonstrates tangible reduction after through several months.
Other solid composite that contains lactobacillus acidophilus also once was suggested.The different components of being made up of carrier of selecting and bacterium allegedly helps to prolong the pot-life of dried bacterium.See, as: U.S. Patent number 3,677,898,3,898,132,4,229,544,4,205,132,4,518,696,4,115,199,3,616,236 and 1,957,555, these patents have all been described the method for handling dried bacteria composition for the prolongation pot-life.Yet, the method that in these patents, is disclosed still can make number of bacteria about 180 days or longer during the back reduce really.U.S. Patent No. 4,956,295 is that effort improves the example of dried bacterium culture stability and perhaps is best example in the current progress in this area.This patent has disclosed dried bacteria composition, and this kind composition has merged silica dioxide granule carrier and inorganic salt mixt to prolong the storage life of bacterium.Yet, thus in the piece of writing patent obviously as can be known: lactobacillus acidophilus surpass 180 days during after, number of bacteria has reduced about 100 times.In addition, regardless of the content that discloses, other bacterial cultures has proved the obvious reduction on the number of bacteria.
The instant yogurt composition also once was suggested.In U.S. Patent No. 4,956, in 185, Ka Jijiasi has described a kind of instant yogurt that contains Bacillus acidi lactici culture, lactalbumin, xanthans and locust bean gum.Lu Ting (Rudin) is in U.S. Patent No. 4, described a kind of instant yogurt sample food in 624,853, it has comprised the bacterium of at least a manufacturing yogurt, a kind of viscosity-control additive, a kind of starch agent, a kind of edible acid that wraps in the micella, a kind of edible oil, flavor enhancement and salt.In U.S. Patent No. 4,066, in 794, Shu Er (Schur) has described the instant yogurt composition that contains following material: the yogurt powder of dried milk, inactivation, yogurt culture, sugar, mosanom and the sequestering agent of dormancy.
Therefore, still keep requirement in the art to the instant yogurt preparation that contains solid, dried bacterium culture composition, and this kind bacterial cultures comprise be fit to the mankind and animal edible and around environment can keep long-time stable lactobacillus acidophilus cultures down.Also have, also keep requirement in this area to dry acid cheese formulation preparation method, this kind preparation can just form the bioactive yogurt type food with essence after rebuilding with a kind of suitable liquid, so, can get rid of the necessity of dried instant yogurt preparation refrigeration.
General introduction of the present invention
The invention provides the shortcoming that new bacteria composition overcomes prior art, particularly with can prolong the yogurt preparation that being included in of storage life apply for a patent after special nutrient mixes in dried bacteria composition.The invention provides new bacteria composition, this kind composition is after date during through a section under the environment around, its certain number of bacteria does not reduce (and may increase) substantially, can keep the several years under the surrounding environment and the comparatively stable bacterium of a couple of days or several months just thereby be created in, therefore, this kind composition is more suitable for preparing yogurt preparation.
Dried bacteria composition can merge to form the dry acid cheese formulation with dairy products or class dairy products (as dried milk or non-milk class cream).But these dried fast food preparation mats add suitable liquid (as water or milk) and rebuild to make instant yogurt preparation.
Instant yogurt preparation of the present invention those preparations more of the prior art have higher bacterial activity (number), therefore can make the better yogurt food of bacillary enhancing.
Therefore, the composition that the purpose of this invention is to provide the yogurt preparation that is used for additional animal diet followed.Still stable drying bacteria when this type of preparation is included in room temperature preservation is as lactobacillus acidophilus.
Another object of the present invention provides dried bacteria composition, wherein comprises lactobacillus acidophilus alive, to be used for preparing food or the food complementary goods that can survive when selling.
Another object of the present invention provides the dried bacteria composition that comprises viable bacteria (as lactobacillus acidophilus), and this composition can be used to produce, make food and food supplement.
Another object of the present invention provides the composition that contains viable bacteria culture (as lactobacillus acidophilus) that can be used for food preservation.
A further object of the invention provides the dried bacteria composition that comprises live acidophilus's lactobacillus of yogurt preparation form, and this kind yogurt preparation can improve the human body situation not good to the lactose tolerance.
The present invention also has another purpose to provide the method for stable drying bacteria culture, and this kind bacterial cultures can be used in the yogurt preparation, and when rebuilding said preparation with a kind of suitable liquid, this preparation can have the bacterial activity of height.
Detailed description of the present invention
Above-mentioned purpose of the present invention can be finished with the yogurt preparation of improvement intestines and stomach health as the food complementary goods by providing a kind of, it comprises: the drying bacteria of (1) effective dose, as lactobacillus acidophilus, this bacterium again with following merging: the non-living dried yeast of (2) effective dose, as carbohydrate, vitamin and mineral matter source: the protein of (3) effective dose; (4) thickener of effective dose (viscosity-control additive); And the dairy products or the class dairy products of (5) effective dose, as dried milk cream concentrate, or dry non-newborn class cream.Effective dose is the combinations of these compositions when mixing under drying regime, and it can provide a kind of composition, can keep the substantial stable several months life cycle of this composition its bacterium under surrounding environment to the several years.
The yogurt preparation of present patent application contains the composition of dried bacteria composition and dairy products or class dairy products (as dried milk cream concentrate or dried non-newborn class cream).Use in the yogurt preparation of the present invention and have the stable dried bacteria composition of pot-life several months to several years and can make instant yogurt preparation required for protection can preserve segment length's time; then, when adding the nutritive value that to possess the viable bacteria culture when suitable liquid is rebuild.Therefore, the present invention preserves yeast agent and keeps the ability of their nutritive values to depend on the ability of preserving stable active dried bacteria composition.
So the method for stablizing dried bacterium culture (as lactobacillus acidophilus) is that the yeast with carbohydrate containing, vitamin and the mineral matter of effective dose mixes with protein and drying bacteria, just the mixture that obtains comprises these compositions in the final mixture each.
The preparation method of instant yogurt preparation of the present invention is that (milk concentrates or dry non-newborn class cream and dried bacteria composition (bacterial cultures, yeast and protein) as drying mix with some thickener and newborn class or non-milk product.In addition, also can optionally add flavor enhancement, colouring agent, gelling agent, emulsifying agent, dispersant, flowable, anticaking agent and other nutrition useful to human diet.
Bacterium composition of the present invention can be selected from lactic acid bacillus mycopremna.Lactobacillus acidophilus is best lactic acid bacillus mycopremna.Other can be used for lactic acid bacillus mycopremna of the present invention and comprises: lactobacillus bulgaricus, Lactobacillus casei, L.germentum, Lactobacillus helveticus, lactobacillus bifidus, lactobacillus lactis, cloth Lu of Dell bacterium lacticum koseri, lactobacillus thermophilus, Lactobacillus fermetti, Lactobacillus coryniformis, lactobacillus curvatus, bacillus wehmeri, lactobacillus fermenti, emerald green lactobacillus (L.viridescens), L.amylovorus, L.amylophilus, Lactobacillus pentosus (L.pentosaceus), urge Lactobacillus salivarius (L.salivaroes), Lactobacillus brevis, LaCie Man Nishi lactobacillus, lactobacillus plantarum, and lactobacillus cellobiosas.These lactobacillus strains can buy.The stable in addition Pseudomonas of other available the inventive method including, but not limited to: streptococcus, Mycosphaerella, Leuconostoc and propionibacterium shermanii, therefore, these Pseudomonas can be used as the bacterium composition of the present composition.More particularly streptococcus comprises streptococcus lactis, streptococcus cremoris, acetic acid lactic acid double-stranded chain coccus, streptococcus thermophilus, urine streptococcus and streptococcus fecalis.The Mycosphaerella that can be used in the compositions and methods of the invention comprises pediococcus cerevisiae, Pediococcus acidilactici and Pediococcus pentosaceus.The Leuconostoc that can be used in the compositions and methods of the invention comprises citrovorum Leuconostoc, leuconostoc dextranicum and leuconostoc mesenteroides.
Amount of bacteria in the dried bacteria composition is if in the total amount of the dried bacteria composition that is used for yogurt preparation of the present invention, account for 0.1% to 10.0%, about 0.25% to 5% being preferable, and is the best with about 0.35% to 0.75%.
The zymasis that is used for the dried bacteria composition of yogurt preparation of the present invention can be selected from the dry brewer's yeast or the Saccharomyces cerevisiae of non-work.This two primary yeast is the source of carbohydrate, vitamin and mineral matter, even under drying regime, bacterium still can be obtained nutrition from here.By the bacteriotrophy source is provided, this zymasis can prevent number of bacteria reducing after after a while, therefore can increase the stability of bacterial cultures.This type of dry yeast can buy, and, best yeast type be beer remove bitter taste powder yeast [Miller cloth Lu Yin company].
The yeast amount that is used for dried bacteria composition accounts for 2.5% to 20%, about 3.0% to 12.5% to be preferable, is the best (percentage as used herein is with the total amount of used dried bacteria composition in the yogurt preparation of the present invention) in about 4.0 to 7.5%.
Protein source can be selected from numerous protein well known in the art source, comprising: whey protein concentrate, animal protein concentrate, or soya bean proteinoid concentrate preferably.The protein component that is used for the dried bacteria composition of yogurt preparation of the present invention comprises the protein concentrates [protein technology, Centrasoya, L.A.] from many commercially available sources.
The amount that is used for the protein concentrates of the dried bacteria composition of yogurt preparation of the present invention is about 25% to 98% of dried bacteria composition total amount, about 50% to 97% being preferable, and is the best with about 75% to 96%.
Yogurt preparation of the present invention also comprises a kind of thickener (perhaps can be described as viscosity-control additive).There are many commercially available thickening agents all can use.Natural gum is preferable viscosity-control additive, comprises guar gum and carrageenan.Alginates and cellulose derivative (as hydroxyethylcellulose or methylcellulose) also can be used.
The amount that is used for the thickener of yogurt preparation of the present invention is 1% to 15% of dry yogurt preparation total amount of the present invention, about 2% to 12% being preferable, and is the best with about 3.5% to 9%.
Dairy products (as the milk concentrates or the dry yogurt powder of drying) and class dairy products (as non-newborn class cream) all can be used in the yogurt preparation of the present invention.In addition, the composition of newborn class and non-newborn class also can be used for in a kind of yogurt preparation.The amount that is used for the dairy products or the class dairy products of yogurt preparation of the present invention is about 1% to 29% of the dry yogurt preparation total amount of the present invention, about 3% to 20% being preferable, and is the best with about 5% to 15%.
In yogurt preparation of the present invention, also can optionally use as flavor enhancement, colouring agent, gelling agent, emulsifying agent, dispersant, flowable, anticaking agent and other and be usually used in excipient in the medicine manufacture process.
Flavor enhancement comprises sweetener (as sucrose, dextrose, lactose and corn syrup), can add in the yogurt preparation of the present invention.In addition, artificial sweetener (as saccharin salt, dipeptides salt, and aspartame) also can be contained in the yogurt preparation of the present invention.In addition, natural sweetener is as fruit flavor agent (berries, citrus, fruit and this type of thing), no matter be that solid or liquid form all can add in the yogurt preparation of the present invention.These flavor enhancements all can be bought and obtain and can add wherein with form drying, cryodesiccated or that peeling is dry.Also have, these sweeteners can separately or merge use.When yogurt preparation of the present invention comprised flavor enhancement, its content was about 10% to 60% of yogurt preparation weight of the present invention, 15% to 50% being preferable, and was the best with 17% to 40%.
Colouring agent is the another kind of composition that arbitrarily contains in the yogurt preparation of the present invention.In typical case, colouring agent is consistent with flavor enhancement in yogurt preparation.Suitable colouring agent comprises, particularly, and FD ﹠amp; Red No. 40 of C, and any edible colouring agent of more usually approving by U.S. food and FAD.When containing colouring agent in the yogurt preparation of the present invention, its weight accounts for 0.001% to 2% of yogurt preparation weight, about 0.01% to 1% being preferable, and is the best with about 0.1% to 0.5%.
The thickener (being also referred to as gelling agent) that is known in the art other also can be used in the yogurt preparation of the present invention.This type of gelling agent comprises starch improvement or pregelization, mosanom, gelatin and combination thereof.These gelling agents be can buy [as: american wheat is Products Co., Ltd (New York) now, polarity gel #1; National starch company, Gao-Sai Te (KO-Set).When adding gelling agent in the yogurt preparation of the present invention, its amount accounts for 2% to 25% of yogurt preparation weight, about 3% to 20% being preferable, and is the best with about 4% to 15%.
Emulsifying agent (dispersant) also can optionally add in the yogurt preparation of the present invention.Lecithin is a kind of preferable emulsifying agent, but also can use other emulsifying agent, comprise: glycerine-ester and diglyceride, citrate and phosphate, they can use separately or jointly, and when yogurt preparation of the present invention comprised emulsifying agent, its amount accounted for 0.1% to 10% of yogurt preparation weight, about 0.3% to 7.5% being preferable, and be the best with about 0.5% to 5%.
Flowable (or anticaking agent) comprises a kind of composition that arbitrarily is added in the yogurt preparation of the present invention.
In addition, can comprise many kinds of excipient in the yogurt preparation of the present invention, comprise: buffer, vitamin, mineral matter, anticorrisive agent, and this type of material.Generally speaking, the amount of these materials is no more than 5% of yogurt preparation of the present invention.This type of excipient comprises: riboflavin, Cobastab
12, folic acid, thiamine mononitrate element, Pyridoxine Hydrochloride, Cobastab
3, KI, d-α-D-, ascorbic acid, niacinamide, dextrorotation-biotin, D-calcium pantothenate, ferric phosphate, magnesium citrate, copper gluconate, zinc gluconate, calcium phosphate (bibasic), manganese gluconate, chromium yeast, molybdenum yeast and selenium yeast.
Above-mentioned bacteria composition can mix to form instant yogurt preparation required for protection with composition described herein.During mixing, the used dried bacteria composition form of solid, particle preferably in the yogurt preparation of the present invention.This kind form can make bacteria composition in the process of making, more can not lump or be bonded at mixing with mechanical device on.Granular solids can freely separate, flows freely, dry and handle easily.In addition, this kind form can be got rid of for the needs that provide as the excipient of film-making, compressibility and this type of physical property.
The composition of yogurt preparation of the present invention can mix by conventional method as known in the art.These mixed methods comprise: the dry stirring or spray-drying.Composition of the present invention should be stored in the place of cool place, drying, and is preferable to be lower than 70 ℃ of temperature and to be lower than 30% humidity.When being stored in this kind environment following time, composition of the present invention can have the storage life of several years.
In order to prepare yogurt preparation of the present invention, the drying solid composition is stirred.Before they are stirred, preferably solid constituent is maintained in the airtight container to protect them not touch atmospheric humidity.These compositions can merge in commercially available master scale agitator (as 500 kilograms " Li Bang " (Ribbon) agitator) and be stirred in together.These compositions need to stir one section time enough until the equal mixing of definite all the components in agitator, this section period complies with the size of the amount of required mixing and agitator and decides.For example, 150 kilograms the present composition can be at 500 kilograms " Li Bang " (Ribbon) stir about 3 minutes in the agitator.
Just can dilute with water when the stable for this reason particle form of composition of the present invention edible then.The present composition determines by this mammiferous special requirement for the suitable dosage range of human and toy, and its scope is about every day 0.5 gram and restrains to 30.0.Composition of the present invention can dilute the back in water when its solid particulate form edible.The present composition of about 7.5 gram dosage dissolves in 90 ml waters.Perhaps, composition of the present invention can be spilled in other food or with other food and mix.
The following examples proof the preferred embodiments of the invention.They are illustrative, and do not mean that limitation of the present invention.Embodiment 1
Present embodiment is illustrated a kind of human diet that is suitable for to make the bacteria composition of food complementary goods, can be used to prepare yogurt preparation of the present invention when this composition mixes with above-mentioned supplementary element.
" Li Bang " at one 500 kilograms (Ribbon) mixed 3 minutes in the agitator with these compositions, in the glass jar of packing into then, with its sealing, air can't be entered.Embodiment 2
| Composition | Amount |
| Lactobacillus acidophilus (1 * 10 10/ gram) [Brewster food company] | 1 kilogram |
| Beer remove bitter taste dusty yeast (peace uncle 800-40AG) [Miller cloth Lu Yin company] (Amber 800-40AG) | 8 kilograms |
| Soyabean protein separator (90%) (Pu Luofen 982) [mountain Zhuo Suoya, L.A.] (Profam 982) | 138.5 kilogram |
| Chocolate natural flavor #9954 [seasoning producer company] | 2.5 kilogram |
This embodiment describes the stability of the bacteria composition of the embodiment of the invention 1.These digital proofs the present invention can produce unprecedented bacterium vitality, and this is by proving through bacteria total amount increase after 18 months.As mentioned above, the bacteria composition of embodiment 1 can mix with supplementary element to form yogurt preparation of the present invention.
Embodiment 3
| Date | Every gram counting |
| 4/27/95 (build date) | ????6.35×10 7 |
| 5/25/95 | ????1.10×10 7 |
| 7/24/95 | ????8.30×10 7 |
| 2/7/96 | ????1.00×10 7 |
| 10/21/96 | ????1.50×10 7 |
This embodiment describes a kind of instant yogurt preparation, and this preparation is suitable as the food complementary goods of human diet.
| Composition | Amount (gram) |
| Lactobacillus acidophilus (1 * 10 10/ gram) [Brewster food company] | ????100 |
| Beer remove bitter taste dusty yeast (peace uncle 800-40AG) [Miller Bu Luluofen 982] | ????800 |
| Soyabean protein separator (90%) (Pu Luofen 982) [mountain Zhuo Suoya, L.A.] | ????138.5 |
| Chocolate natural flavor #9954 [seasoning producer company] | ????2.5 |
| Fructose | ????21,291 |
| Whey | ????7,500 |
| Lecithin | ????550 |
| Non-newborn class cream | ????5,600 |
| Carrageenan | ????3,500 |
| Guar gum | ????750 |
| Riboflavin | ????0.613 |
| Cobastab 12 | ????0.21 |
| Folic acid | ????0.143 |
| The thiamine mononitrate element | ????0.534 |
| Pyridoxine Hydrochloride | ????0.84 |
| Cobastab 3 | ????1,400 |
| KI | ????7.0 |
| D-α-aldehydic acid tocopherol | ????15.0 |
| Ascorbic acid | ????7,035 |
| Niacinamide | ????10.5 |
| Dextrorotation-biotin | ????10.5 |
| The D-calcium pantothenate | ????3.80 |
| Ferric phosphate | ????25.2 |
| Magnesium citrate | ????875.0 |
| Copper gluconate | ????5,072 |
| Zinc gluconate | ????39,773 |
| Calcium phosphate (bibasic) | ????1,590.0 |
| Manganese gluconate | ????8,834 |
| Chromium yeast | ????18.0 |
| The molybdenum yeast | ????12.5 |
| Selenium yeast | ????25.0 |
These one-tenth are placed in to combine in one 500 kilograms the reason nation agitator and mixed 3 minutes, is filled into then in the sealed glass jar with secluding air.Restrain agent with 60 and rebuild to produce a kind of gel-like foodstuff of tool high nutritive value with 8 ounces of water, this kind food is a kind of yogurt series products that need not refrigerate.Embodiment 4
This embodiment describes a kind of instant yogurt preparation that is suitable as the food complementary goods of human diet.
| Composition | Amount (gram) |
| Lactobacillus acidophilus (1 * 10 10/ gram) [Brewster food company] | ????120 |
| Beer remove bitter taste dusty yeast (peace uncle 800-40AG) [Miller Bu Luluofen 982] | ????900 |
| Soyabean protein separator (90%) (Pu Luofen 982) [mountain Zhuo Suoya, L.A.] | ????180.5 |
| The natural flavor #9954 of mocha [seasoning producer company] | ????2.7 |
| Fructose | ????23,291 |
| Whey | ????7,200 |
| Lecithin | ????550 |
| Non-newborn class cream | ????5,900 |
| Carrageenan | ????3,400 |
| Guar gum | ????780 |
| Riboflavin | ????0.72 |
| Cobastab 12 | ????0.26 |
| Folic acid | ????0.167 |
| The thiamine mononitrate element | ????0.584 |
| Pyridoxine Hydrochloride | ????0.827 |
| Cobastab 3 | ????1.47 |
| KI | ????6.8 |
| D-α-D- | ????14.0 |
| Ascorbic acid | ????7.6 |
| Niacinamide | ????10.5 |
| Dextrorotation-biotin | ????10.5 |
| The D-calcium pantothenate | ????3.90 |
| Ferric phosphate | ????25.2 |
| Magnesium citrate | ????877.0 |
| Copper gluconate | ????5,872 |
| Zinc gluconate | ????39.9 |
| Calcium phosphate (bibasic) | ????1,898.0 |
| Manganese gluconate | ????8.754 |
| Chromium yeast | ????19.0 |
| The molybdenum yeast | ????14.5 |
| Selenium yeast | ????22.0 |
These one-tenth are placed in to be merged and mixed 3 minutes in " Li Bang " agitator of one 500 kilograms, then, they is inserted in the sealable glass jar with secluding air.60 gram compositions are rebuild the gluey yogurt series products that has high nutritive value to make in 8 ounces water, this product does not need refrigeration.
Many improvement of the present invention and variation are included in the above-mentioned explanation, and should be very clearly for a person skilled in the art.The present invention also comprises in the claims composition and utilizes composition to reach improvement and the variation and the equivalent thereof of the method for purposes required for protection.
Claims (14)
1. yogurt preparation, it comprises:
Dry bacterium;
The dry yeast of non-viable bacteria;
Protein;
Thickener; And
Dairy products or class dairy products.
2. yogurt preparation as claimed in claim 1, wherein Gan Zao bacterium is selected from following group: lactobacillus bulgaricus, Lactobacillus casei, fermentative lactobacillus, Lactobacillus helveticus, lactobacillus bifidus, lactobacillus lactis, cloth Lu of Dell bacterium lacticum koseri, lactobacillus thermophilus, L.fermetti, Lactobacillus coryniformis, lactobacillus curvatus, bacillus wehmeri, lactobacillus fermenti, emerald green lactobacillus, L.amylovorus, L.amylophilus, Lactobacillus pentosus, urge Lactobacillus salivarius, Lactobacillus brevis, LaCie Man Nishi lactobacillus, lactobacillus plantarum, lactobacillus cellobiosas, propionibacterium shermanii, streptococcus lactis, streptococcus cremoris, acetic acid lactic acid double-stranded chain coccus, streptococcus thermophilus, urine streptococcus, streptococcus fecalis, pediococcus cerevisiae, Pediococcus acidilactici, Pediococcus pentosaceus, citrovorum Leuconostoc, leuconostoc dextranicum and leuconostoc mesenteroides.
3. yogurt preparation as claimed in claim 1, wherein the content of bacterium composition is about 0.1% to 10% of total composition.
4. yogurt preparation as claimed in claim 1, wherein yeast is selected from brewer's yeast and Saccharomyces cerevisiae.
5. yogurt preparation as claimed in claim 1, wherein the content of zymasis is about 2.5% to 20% of total composition.
6. yogurt preparation as claimed in claim 1, wherein protein component is selected from whey and soyabean protein concentrate.
7. yogurt preparation as claimed in claim 1, wherein the content of protein component is about 25% to 98% of total composition.
8. yogurt preparation as claimed in claim 1, wherein thickener is selected from: guar gum, carrageenan, alginates, hydroxyethylcellulose and methylcellulose.
9. yogurt preparation as claimed in claim 1, wherein the content of thickener is about 1% to 15% of yogurt preparation weight.
10. yogurt preparation as claimed in claim 1, wherein dairy products or class dairy products are selected from the yogurt powder and the non-newborn class cream of dry milk concentrates, drying.
11. yogurt preparation as claimed in claim 1, wherein dairy products or class dairy products content are about 1% to 29% of yogurt preparation weight.
12. nutriment that contains each described yogurt preparation among the claim 1-11.
13. comprising, a method that is used for improveing mammal health, its feature give mammal claim 12 described nutriment.
14. a method that is used for alleviating human lactose intolerance, its feature comprise the described nutriment of administration of human claim 12.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US87922097A | 1997-06-19 | 1997-06-19 | |
| US08/879,220 | 1997-06-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1261768A true CN1261768A (en) | 2000-08-02 |
Family
ID=25373674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98806854 Pending CN1261768A (en) | 1997-06-19 | 1998-06-10 | Instant yogurt preparation |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1261768A (en) |
| AU (1) | AU7830498A (en) |
| WO (1) | WO1998057550A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101708019A (en) * | 2009-12-10 | 2010-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet sour milk with cheese granules and preparation method thereof |
| CN1927006B (en) * | 2005-09-07 | 2010-08-11 | 天津天士力制药股份有限公司 | Nutritious yeast foodstuff and its preparing process |
| CN103249317A (en) * | 2010-08-13 | 2013-08-14 | 热尔韦法国达能公司 | Product for the upper gastric sphere |
| CN104059866A (en) * | 2014-06-17 | 2014-09-24 | 克拉玛依绿成农业开发有限责任公司 | Lactobacillus combined starter culture for fermenting soybean milk |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102013008335A1 (en) * | 2013-01-29 | 2014-07-31 | Erdinger Weissbräu Franz Brombach e.K. | Process for the preparation of a food as well as the food produced therewith and use of lactic acid bacteria, an acid, a mash, a wort, a drink or a concentrate |
| DE102014110182A1 (en) * | 2014-07-18 | 2016-01-21 | Erdinger Weißbräu Werner Brombach GmbH & Co. KG | Process for the preparation of a food or a precursor thereof, food or a precursor thereof and corresponding use |
| DE102017202134A1 (en) | 2017-02-10 | 2018-08-16 | Intercell Pharma Gmbh | A preparation for the treatment of the adverse side effects of gastric acid blockers |
| EP3863423A1 (en) | 2018-10-11 | 2021-08-18 | Kellogg Company | High protein powder mix |
| GB202009421D0 (en) * | 2020-06-19 | 2020-08-05 | Kirsten Natalia | Antimicrobial combinations |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1538366A (en) * | 1923-01-03 | 1925-05-19 | Willstatter Richard | Manufacture of yeast preparations for baking, dietetic, and therapeutic purposes |
| JPS57146546A (en) * | 1981-03-06 | 1982-09-10 | Eisai Co Ltd | Production of fermented dairy products |
| US5145697A (en) * | 1989-04-26 | 1992-09-08 | Mpy Foods, Inc. | Instant yogurt composition and process |
-
1998
- 1998-06-10 CN CN 98806854 patent/CN1261768A/en active Pending
- 1998-06-10 AU AU78304/98A patent/AU7830498A/en not_active Abandoned
- 1998-06-10 WO PCT/US1998/011933 patent/WO1998057550A1/en active Application Filing
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927006B (en) * | 2005-09-07 | 2010-08-11 | 天津天士力制药股份有限公司 | Nutritious yeast foodstuff and its preparing process |
| CN101708019A (en) * | 2009-12-10 | 2010-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet sour milk with cheese granules and preparation method thereof |
| CN101708019B (en) * | 2009-12-10 | 2013-08-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet sour milk with cheese granules and preparation method thereof |
| CN103249317A (en) * | 2010-08-13 | 2013-08-14 | 热尔韦法国达能公司 | Product for the upper gastric sphere |
| CN104059866A (en) * | 2014-06-17 | 2014-09-24 | 克拉玛依绿成农业开发有限责任公司 | Lactobacillus combined starter culture for fermenting soybean milk |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1998057550A1 (en) | 1998-12-23 |
| AU7830498A (en) | 1999-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5501857A (en) | Oral nutritional and dietary composition | |
| CN103189499B (en) | Lactic acid bacteria and/or the Agent for improvement in survival of bacillus bifidus | |
| CN100386427C (en) | Bifidobacterium and products contg same | |
| JP2670691B2 (en) | Reconfigurable dry product for direct ingestion and process for its production | |
| US20160354417A1 (en) | Systems, methods, and compositions relating to combiomics | |
| CZ300143B6 (en) | Lactobacillus strain, its use and product containing thereof | |
| CN104381681A (en) | Antibiotic-free pig creep conservation general concentrate and complete feed thereof | |
| CN109929779A (en) | A kind of probiotics preparation and its preparation method and application containing biologically active peptide | |
| EP1169925A1 (en) | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | |
| US6294166B1 (en) | Nutrition supplement containing Lactobacillus acidophilus, yeast and soy protein | |
| Pandiyan et al. | Development of synbiotic ice cream incorporating Lactobacillus acidophilus and Saccharomyces boulardii. | |
| KR102182066B1 (en) | Nutritional snack composition for pets and method for producing same | |
| CN108367034A (en) | Infection shielding agent towards baby | |
| CN1261768A (en) | Instant yogurt preparation | |
| US20150246082A1 (en) | Pediococcus-Based Probiotics for Body Weight Control | |
| Haldar et al. | Development of vacuum‐dried probiotic milk powder with Bacillus coagulans | |
| RU2720983C2 (en) | Methods for preparation of fermented products including bifidobacteria | |
| KR20210047789A (en) | Nutritional snack composition for pets | |
| CN1305383C (en) | Active bifidobacteria contained milk powder and its preparation method | |
| JP2003047422A (en) | Lactic acid fermented food of whole soybean flour, bean- curd refuse and grifola frondosa, and method for producing the same | |
| JP2004315477A (en) | Bone resorption inhibitor | |
| CN1488269A (en) | Sour milk granules | |
| RU2268599C2 (en) | Composition for manufacturing of fermented milky beverage and method for production thereof | |
| CN109715180A (en) | Hungry element secernent | |
| JP4023791B2 (en) | Antimicrobial substance-producing lactic acid bacteria and functional foods using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1027486 Country of ref document: HK |