ES2191572B1 - Nuevo producto lacteo de leche fermentada (yogur o kefir) enriquecido con antioxidantes naturales procedentes del hollejo, semillas y raspa de la uva negra (vitis vinifera), con eficacia nutricional potenciada. - Google Patents
Nuevo producto lacteo de leche fermentada (yogur o kefir) enriquecido con antioxidantes naturales procedentes del hollejo, semillas y raspa de la uva negra (vitis vinifera), con eficacia nutricional potenciada.Info
- Publication number
- ES2191572B1 ES2191572B1 ES200200541A ES200200541A ES2191572B1 ES 2191572 B1 ES2191572 B1 ES 2191572B1 ES 200200541 A ES200200541 A ES 200200541A ES 200200541 A ES200200541 A ES 200200541A ES 2191572 B1 ES2191572 B1 ES 2191572B1
- Authority
- ES
- Spain
- Prior art keywords
- kefir
- seeds
- natural antioxidants
- yogurt
- black grape
- 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.)
- Expired - Fee Related
Links
- 239000003963 antioxidant agent Substances 0.000 title abstract 5
- 235000015141 kefir Nutrition 0.000 title abstract 5
- 235000014787 Vitis vinifera Nutrition 0.000 title abstract 3
- 235000016709 nutrition Nutrition 0.000 title abstract 3
- 240000006365 Vitis vinifera Species 0.000 title 1
- 235000015140 cultured milk Nutrition 0.000 title 1
- 235000002532 grape seed extract Nutrition 0.000 title 1
- 239000008267 milk Substances 0.000 title 1
- 210000004080 milk Anatomy 0.000 title 1
- 235000013336 milk Nutrition 0.000 title 1
- 241000219095 Vitis Species 0.000 abstract 4
- 235000006708 antioxidants Nutrition 0.000 abstract 4
- 235000013618 yogurt Nutrition 0.000 abstract 4
- 235000010208 anthocyanin Nutrition 0.000 abstract 3
- 229930002877 anthocyanin Natural products 0.000 abstract 3
- 239000004410 anthocyanin Substances 0.000 abstract 3
- 150000004636 anthocyanins Chemical class 0.000 abstract 3
- 230000003078 antioxidant effect Effects 0.000 abstract 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract 3
- 235000013824 polyphenols Nutrition 0.000 abstract 3
- 235000009392 Vitis Nutrition 0.000 abstract 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 2
- 235000013365 dairy product Nutrition 0.000 abstract 2
- 241000283707 Capra Species 0.000 abstract 1
- 235000020247 cow milk Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000008029 eradication Effects 0.000 abstract 1
- 235000020251 goat milk Nutrition 0.000 abstract 1
- 230000036642 wellbeing Effects 0.000 abstract 1
- 235000008939 whole milk Nutrition 0.000 abstract 1
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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Landscapes
- 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
Producto lácteo con antioxidantes naturales. Nuevo producto lácteo con antioxidantes naturales procedentes del hollejo, semillas y raspa de la uva negra (vitis vinífera). Se trata concretamente de yogur o kéfir de leche entera de cabra o vaca, al cual, en su proceso de elaboración, se añaden cantidades nutricionalmente adecuadas de antioxidantes naturales (polifenoles y antocianos) procedentes del hollejo, semillas y raspa de la uva negra (vitis vinífera). El producto resultante aporta además de las cualidades propias del yogur o kéfir de leche entera, la propiedad antioxidante de los polifenoles y antocianos, favoreciendo la erradicación de radicales libres y lográndose este peculiar efecto nutricional y antioxidante. El aporte de polifenoles y antocianos se realiza sobre el producto en la fase final de la elaboración del yogur o kéfir para mantener las propiedades antioxidantes. La cantidad de antioxidantes que se añade al yogur o kéfir oscila entre 400-500 mg. por 150-250 g. Estos nuevosproductos sirven preferentemente para potenciar el efecto nutricional y el bienestar orgánico.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200200541A ES2191572B1 (es) | 2002-02-28 | 2002-02-28 | Nuevo producto lacteo de leche fermentada (yogur o kefir) enriquecido con antioxidantes naturales procedentes del hollejo, semillas y raspa de la uva negra (vitis vinifera), con eficacia nutricional potenciada. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200200541A ES2191572B1 (es) | 2002-02-28 | 2002-02-28 | Nuevo producto lacteo de leche fermentada (yogur o kefir) enriquecido con antioxidantes naturales procedentes del hollejo, semillas y raspa de la uva negra (vitis vinifera), con eficacia nutricional potenciada. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2191572A1 ES2191572A1 (es) | 2003-09-01 |
ES2191572B1 true ES2191572B1 (es) | 2005-02-16 |
Family
ID=27838352
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES200200541A Expired - Fee Related ES2191572B1 (es) | 2002-02-28 | 2002-02-28 | Nuevo producto lacteo de leche fermentada (yogur o kefir) enriquecido con antioxidantes naturales procedentes del hollejo, semillas y raspa de la uva negra (vitis vinifera), con eficacia nutricional potenciada. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2191572B1 (es) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103168848A (zh) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | 一种含椰子汁的红枣酸奶及其制备方法 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2228284B1 (es) * | 2003-03-24 | 2006-07-16 | Agustin Soriano Casani | Composiciones que comprenden un extracto de hollejo, semillas y raspas de uva negra. |
ES2255451B1 (es) * | 2004-12-07 | 2007-07-16 | Maria Patricia Guerrero Garcia-Ortega | Helado de yogur de tomate. |
ES2372336B1 (es) * | 2010-05-18 | 2012-12-14 | Luis Carlos Moro González | Producto lácteo al aroma de vino enriquecido con polifenoles. |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB809598A (en) * | 1955-06-06 | 1959-02-25 | Kaiun Mishima | Fermented milk products |
PL332306A1 (en) * | 1996-09-20 | 1999-08-30 | Howard Foundation | Method of obtaining composition containing polyphenoles |
ES2130092B1 (es) * | 1997-11-14 | 2000-04-01 | Consejo Superior Investigacion | Concentrado de fibra dietetica antioxidante natural de uva y su procedimiento de obtencion. |
US6168810B1 (en) * | 1999-02-20 | 2001-01-02 | Liana Nalbandyan | Method and culture for producing cheese and other dairy products |
-
2002
- 2002-02-28 ES ES200200541A patent/ES2191572B1/es not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103168848A (zh) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | 一种含椰子汁的红枣酸奶及其制备方法 |
CN103168848B (zh) * | 2013-03-05 | 2015-05-06 | 蚌埠市福淋乳业有限公司 | 一种含椰子汁的红枣酸奶及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
ES2191572A1 (es) | 2003-09-01 |
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