DE202005009120U1 - Bifidoactive probiotic yogurt, useful to promote human health, comprises skimmed milk, milk powder, starch, milk proteins and bacterial cultures of e.g. Streptococcus salivarius subsp. thermophilus and Bifidobacterium - Google Patents

Bifidoactive probiotic yogurt, useful to promote human health, comprises skimmed milk, milk powder, starch, milk proteins and bacterial cultures of e.g. Streptococcus salivarius subsp. thermophilus and Bifidobacterium Download PDF

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Publication number
DE202005009120U1
DE202005009120U1 DE202005009120U DE202005009120U DE202005009120U1 DE 202005009120 U1 DE202005009120 U1 DE 202005009120U1 DE 202005009120 U DE202005009120 U DE 202005009120U DE 202005009120 U DE202005009120 U DE 202005009120U DE 202005009120 U1 DE202005009120 U1 DE 202005009120U1
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Germany
Prior art keywords
milk
bifidoactive
starch
bifidobacterium
thermophilus
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Expired - Lifetime
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DE202005009120U
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German (de)
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PETERIK JAROSLAVA
PETERIK JOSEF
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PETERIK JAROSLAVA
PETERIK JOSEF
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Priority to DE202005009120U priority Critical patent/DE202005009120U1/en
Publication of DE202005009120U1 publication Critical patent/DE202005009120U1/en
Priority to CZ200617346U priority patent/CZ16286U1/en
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    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

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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)
  • Dairy Products (AREA)

Abstract

Bifidoactive probiotic yogurt (A) comprises (in wt.%): skimmed milk (60-97%) with a fat content of 0.5-5%, milk powder (2-5%), starch (0.1-5%), milk proteins (1-5%), Psyllium husk (99%) powder (0.1-1%) and bacterial cultures of Streptococcus salivarius subsp. thermophilusand Lactobacillus delbrueckii subsp. bulgaricuseach 10 7>/g and Bifidobacterium with 10 6>/g.

Description

Es sind die verschiedensten Joghurtarten bekannt. Neben den Standardbestandteilen wie Milch und Bakterienstämmen wurden in der Vergangenheit immer neue Bestandteile hauptsächlich für neue Geschmacksrichtungen den verschiedensten Joghurtarten beigegeben. So wird in der De 297 15 520 U1 die Zugabe von Kräuterextrakten bzw. gehackter Kräuterpflanzenteilen oder in der DE 198 53 178 A1 die Zugabe von Grünen Tee bzw. grünen Teeextrakten beschrieben. In der DE 197 50 176 wird die Zugabe von Vitaminen, Mineralien und Spurenelementen beschrieben. Diese Zusatzstoffe sollen gleichzeitig der menschlichen Gesundheit dienen bzw. die Gesunderhaltung unterstützen.There are a variety of types of yogurt known. In addition to the standard ingredients such as milk and bacterial strains have been added in the past, always new ingredients mainly for new flavors of various yogurt types. So will in the De 297 15 520 U1 the addition of herbal extracts or chopped herb plant parts or in the DE 198 53 178 A1 the addition of green tea or green tea extracts described. In the DE 197 50 176 the addition of vitamins, minerals and trace elements is described. These additives should simultaneously serve human health or support health.

Der Erfindung liegt das Problem zugrunde, einen Joghurt zu schaffen, der neben den bekannten gesundheitsfördernden Eigenschaften eines Joghurts und den bekannten geschmacklichen Eigenschaften eine weitere gesundheitsfördernde Eigenschaft insbesondere auf den Magen- und Darmtrakt besitzt und durch die Zugabe der notwendigen Zusatzstoffe keine negativen Geschmacksänderungen ergibt.Of the The invention is based on the problem of providing a yoghurt, in addition to the well-known health-promoting properties of a Yoghurts and the well-known taste properties another health benefits Property possesses in particular on the gastro-intestinal tract and by the Adding the necessary additives no negative taste changes results.

Mit der Erfindung wird ein Joghurt geschaffen, der weitere positive Eigenschaften auf den menschlichen Organismus insbesondere auf den Magen- und Darmtrakt besitzt. Die bekannten geschmacklichen Eigenschaften der einzelnen Joghurtarten werden dadurch nicht beeinflusst. Der Joghurt kann als Trinkjoghurt oder in der bekannten gallertartigen Konsistenz hergestellt werden. Die bekannten Herstellungsverfahren und dazu notwendigen Einrichtungen könne auch für den erfindungsgemäßen Joghurt verwendet werden.With The invention provides a yoghurt that is more positive Properties on the human organism, in particular on the stomach and intestinal tract. The known taste properties the individual yoghurt types are not affected. Of the Yoghurt can be called drinking yoghurt or in the known gelatinous Consistency can be produced. The known production methods and necessary facilities could also for the yogurt according to the invention be used.

Eine vorteilhafte Ausgestaltungen der Erfindung sind in den Ansprüchen 2 bis 4 beschrieben. Bei der Weiterbildung nach Anspruch 2 wird zusätzlich Gelatine beigeben, um somit aus dem Trinkjoghurt einen festeren, gallertartigen Joghurt zu erhalten. Die Weiterbildungen nach den Ansprüchen 3 und 4 dienen hauptsächlich zur geschmacklichen und farblichen Ausrichtung des Joghurts.A advantageous embodiments of the invention are in the claims 2 to 4 described. In the development according to claim 2 is additionally gelatin add to the drinking yoghurt a firmer, gelatinous To get yogurt. The developments according to claims 3 and 4 serve mainly for the taste and color orientation of the yoghurt.

Zwei Ausführungsbeispiele der Erfindung werden folgend beschrieben. Das erste Ausführungsbeispiel beschreibt die Zusammensetzung eines gallertartigen Joghurts. Seine Bestandteile sind in Gewichtsprozenten sind: 95,8 entrahmte Milch mit einem Fettanteil von 0,5%, 2% Milchpulver, 0,1% Gelatine, 1% Stärke, 1% Milcheiweiß, 0,1% Psyllium husk 99% Pulver. Als Joghurtkulturen werden folgende Bakterienstämme eingesetzt. Streptococcus salivarius subsp. thermophilus und Lacktobacillus delbrueckii subsp. bulgaricus mit je 107/g und Bifidobacterium mit 106/g.Two embodiments of the invention will be described below. The first embodiment describes the composition of a gelatinous yoghurt. Its components are in weight percent: 95.8 skimmed milk with a fat content of 0.5%, 2% milk powder, 0.1% gelatin, 1% starch, 1% milk protein, 0.1% Psyllium husk 99% powder. The following bacterial strains are used as yoghurt cultures. Streptococcus salivarius subsp. thermophilus and Lacktobacillus delbrueckii subsp. bulgaricus each at 10 7 / g and Bifidobacterium at 10 6 / g.

Für die Herstellung eines Trinkjoghurts werden folgende Bestandteile, ebenfalls in Gewichtsprozenten angegeben, verwendet. 96,7% entrahmte Milch mit einem Fettanteil von 1%, 2% Milchpulver, 0,1% Stärke, 1% Milcheiweiß, 0,2% Psyllium. Die Bakterienstämme sind identisch dem ersten Beispiel.For the production of a drinking yoghurt are the following ingredients, also in weight percentages indicated used. 96.7% skimmed milk with a fat content from 1%, 2% milk powder, 0.1% starch, 1% milk protein, 0.2% psyllium. The bacterial strains are identical to the first example.

Insbesondere durch die Zugabe des Psylliums ergeben sich hervorragende Eigenschaften bei der menschlichen Verdauung im Magen- und Darmtrakt, da das Psyllium als Ballaststoff und aufgrund seiner Wasserlöslichkeit hier sehr gute Dienste leistet. Das Psyllium beeinflusst nebenbei weitere Körperfunktion positiv, wie z. B. die Blutwerte. Da das Psyllium geschmacksneutral ist, entsteht keine Beeinflussung des Geschmacks des Joghurts.Especially The addition of psyllium gives excellent properties in human digestion in the gastrointestinal tract, since the psyllium as fiber and due to its water solubility here very good services guaranteed. The psyllium also influences other body function positive, such. B. the blood values. Because the psyllium is tasteless is, does not affect the taste of yogurt.

Claims (4)

Bifidoaktiver probiotischer Joghurt, dadurch gekennzeichnet, dass der Joghurt aus folgenden Bestandteilen, jeweils in Gewichtsprozenten, besteht: entrahmte Milch mit einem Fettgehalt zwischen 0,5% bis 5% 60 bis 97%, Milchpulver 2 bis 5%, Stärke 0,1 bis 5%, Milcheiweiß 1 bis 5%, Psyllium husk 99% Pulver 0,1 bis 1% und Bakterienkulturen von Streptococcus salivarius subsp. thermophilus und Lacktobacillus delbrueckii subsp. bulgaricus mit je 107/g und Bifidobacterium mit 106/g.Bifido-active probiotic yoghurt, characterized in that the yoghurt consists of the following constituents, each in weight percent: skimmed milk with a fat content between 0.5% to 5% 60 to 97%, milk powder 2 to 5%, starch 0.1 to 5 %, Milk protein 1 to 5%, Psyllium husk 99% powder 0.1 to 1% and bacterial cultures of Streptococcus salivarius subsp. thermophilus and Lacktobacillus delbrueckii subsp. bulgaricus each at 10 7 / g and Bifidobacterium at 10 6 / g. Bifidoaktiver probiotischer Joghurt nach Anspruch 1, dadurch gekennzeichnet, dass zusätzlich Gelatine mit einem Mengenanteil von 0,1 bis 5% beigegeben ist.Bifidoactive probiotic yoghurt according to claim 1, characterized in that additionally gelatin with a proportion from 0.1 to 5% is added. Bifidoaktiver probiotischer Joghurt nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass zusätzlich Zucker von 0,1 bis 10% und/oder Obst von 0,1 bis 30% und/oder ein Konfitüre, Marmelade oder Fruchtmark von 0,1 bis 30% beigegeben ist.Bifidoactive probiotic yoghurt after one of the previous claims, characterized in that additionally Sugar from 0.1 to 10% and / or fruit from 0.1 to 30% and / or a Jam, Marmalade or fruit pulp from 0.1 to 30% is added. Bifidoaktiver probiotischer Joghurt nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass Farb- und Aromastoffe beigegeben sind.Bifidoactive probiotic yoghurt after one of the previous claims, characterized in that colorants and flavorings are added.
DE202005009120U 2005-06-10 2005-06-10 Bifidoactive probiotic yogurt, useful to promote human health, comprises skimmed milk, milk powder, starch, milk proteins and bacterial cultures of e.g. Streptococcus salivarius subsp. thermophilus and Bifidobacterium Expired - Lifetime DE202005009120U1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE202005009120U DE202005009120U1 (en) 2005-06-10 2005-06-10 Bifidoactive probiotic yogurt, useful to promote human health, comprises skimmed milk, milk powder, starch, milk proteins and bacterial cultures of e.g. Streptococcus salivarius subsp. thermophilus and Bifidobacterium
CZ200617346U CZ16286U1 (en) 2005-06-10 2006-01-03 Bifidus-active probiotic yoghurt

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DE202005009120U DE202005009120U1 (en) 2005-06-10 2005-06-10 Bifidoactive probiotic yogurt, useful to promote human health, comprises skimmed milk, milk powder, starch, milk proteins and bacterial cultures of e.g. Streptococcus salivarius subsp. thermophilus and Bifidobacterium

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007095425A1 (en) * 2006-02-13 2007-08-23 Mcneil Nutritionals, Llc Lactose-reduced dairy compositions and related methods
US7879363B2 (en) 1998-07-07 2011-02-01 Ritter Pharmaceuticals, Inc. Method for increasing lactose tolerance in mammals exhibiting lactose intolerance
WO2012107601A1 (en) * 2011-02-09 2012-08-16 De Las Heras Del Rio Jose Miguel Use of a strain of lactobacillus bulgaricus for treating immunosenescence
US8486668B2 (en) 2009-02-24 2013-07-16 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
US8492124B2 (en) 2009-02-24 2013-07-23 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
US9226933B2 (en) 2004-07-22 2016-01-05 Ritter Pharmaceuticals, Inc. Methods and compositions for treating lactose intolerance

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7879363B2 (en) 1998-07-07 2011-02-01 Ritter Pharmaceuticals, Inc. Method for increasing lactose tolerance in mammals exhibiting lactose intolerance
US9226933B2 (en) 2004-07-22 2016-01-05 Ritter Pharmaceuticals, Inc. Methods and compositions for treating lactose intolerance
WO2007095425A1 (en) * 2006-02-13 2007-08-23 Mcneil Nutritionals, Llc Lactose-reduced dairy compositions and related methods
US8486668B2 (en) 2009-02-24 2013-07-16 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
US8492124B2 (en) 2009-02-24 2013-07-23 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
US8785160B2 (en) 2009-02-24 2014-07-22 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
US9579340B2 (en) 2009-02-24 2017-02-28 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
US9592248B2 (en) 2009-02-24 2017-03-14 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
US9775860B2 (en) 2009-02-24 2017-10-03 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
US9808481B2 (en) 2009-02-24 2017-11-07 Ritter Pharmaceuticals, Inc. Prebiotic formulations and methods of use
WO2012107601A1 (en) * 2011-02-09 2012-08-16 De Las Heras Del Rio Jose Miguel Use of a strain of lactobacillus bulgaricus for treating immunosenescence
ES2386914A1 (en) * 2011-02-09 2012-09-05 José Miguel De Las Heras Del Río Use of a strain of lactobacillus bulgaricus for treating immunosenescence

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