Symbiotic food products comprising oats and methods for manufacturing the same

• US 20060141097A1
• Filed: 04/21/2005
• Published: 06/29/2006
• Est. Priority Date: 10/22/2002
• Status: Abandoned Application

• Current Assignee: University of Vermont & State Agricultural College
• Original Assignee: University of Vermont & State Agricultural College
• Inventors: Guo, Mingruo
• Application Number:
  US11/111,222
• Publication Number:
  US 20060141097A1
• Time in Patent Office: Days
• US Class Current: 426/61
• CPC Class Codes: A23C 11/10 containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• CPC Class Codes: A23C 11/106 Addition of, or treatment with, microorganisms A23C20/025 takes precedence
• CPC Class Codes: A23C 2240/20 Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
• CPC Class Codes: A23C 9/1234 characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
• CPC Class Codes: A23C 9/1307 Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• CPC Class Codes: A23C 9/1315 Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• CPC Class Codes: A23G 9/363 containing microorganisms, enzymes
• CPC Class Codes: A23L 11/65 Soy drinks
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 2/54 Mixing with gases
• CPC Class Codes: A23L 2/66 Proteins
• CPC Class Codes: A23L 33/135 Bacteria or derivatives thereof, e.g. probiotics
• CPC Class Codes: A23L 33/21 Addition of substantially indigestible substances, e.g. dietary fibres
• CPC Class Codes: A23L 7/104 Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/3202 Prebiotics, ingredients fermented in the gastrointestinal tract by beneficial microflora
• CPC Class Codes: A23V 2200/3204 Probiotics, living bacteria to be ingested for action in the digestive tract
• CPC Class Codes: A23V 2400/11 Lactobacillus
• CPC Class Codes: A23V 2400/249 Thermophilus
• CPC Class Codes: A23V 2400/51 Bifidobacterium

Abstract

The invention provides symbiotic beverages, frozen food products based thereon and yogurt-like products. Preferably, the beverage is made by the integration of both probiotic (live microbial food cultures) and prebiotic (non-digestible carbohydrates) supplements that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract. Preferably, the beverage is a dairy beverage, a soy-based beverage or a combination thereof, or an oats-based beverage.

Claims

1. A symbiotic food product, comprising a mixture of probiotic and prebiotic components, wherein the probiotic component comprises at least about 10⁶ CFU/g of a lactic acid forming microorganism.

2. The symbiotic food product according to claim 1, wherein the probiotic component comprises at least about 10⁷ CFU/g of a lactic acid forming microorganism.

3. The symbiotic food product according to claim 1, wherein the probiotic component comprises a Lactobacillus spp., Bifidobacterium spp., or a combination thereof.

4. The symbiotic food product according to claim 1, wherein the prebiotic component comprises inulin or an oligofructose.

5. The symbiotic food product according to claim 1, wherein the prebiotic component comprises 2°

-60°

of polymerization.

6. The symbiotic food product according to claim 1, wherein the probiotic component inhibits the growth of one or more pathogenic microorganisms in the gastrointestinal tract.

7. The symbiotic food product according to claim 1, wherein the food product is a dairy product, a soy-based product, or a combination thereof.

8. The symbiotic food product according to claim 7, wherein the product is carbonated.

9. The symbiotic food product according to claim 8, wherein the product comprises 0.5 volumes of CO₂.

10. The symbiotic food product according to claim 8, wherein the product comprises 1.0 volumes of CO₂.

11. The symbiotic food product according to claim 8, wherein the product comprises 1.5 volumes of CO₂.

12. The symbiotic food product according to claim 8, wherein the product comprises 2.0 volumes of CO₂.

13. The symbiotic food product according to claim 1, wherein the product comprises about 1-3% by weight of the prebiotic component.

14. The symbiotic food product according to claim 1, wherein the product is in the form of a beverage, or a frozen product based thereon.

15. The symbiotic food product according to claim 1, wherein the product is in a frozen form.

16. The symbiotic food product according to claim 1, wherein the product is in a yogurt-like form.

17. The symbiotic food product according to claim 16, comprising polymerized whey protein.

26. The symbiotic food product of claim 1, wherein the probiotic component comprises three or more of:

L. acidophilus, L. paracasei subsp. casei, Bifidobacteria, L. bulgaricus and Streptococcus thermophilus.

27. The symbiotic food product of claim 1, wherein the probiotic component comprises four or more of:

L. acidophilus, L. paracasei subsp. casei, Bifidobacteria, L. bulgaricus and Streptococcus thermophilus.

28. The symbiotic food product of claim 1, wherein the probiotic component comprises L. acidophilus, L. paracasei subsp. casei, Bifidobacteria, L. bulgaricus and Streptococcus thermophilus.

29. The symbiotic food product of claim 26, wherein the food product is dairy-based.

30. The symbiotic food product of claim 1, wherein the probiotic component comprises L. acidophilus, L. plantarum (B28) and L. plantarum (B29).

31. The symbiotic food product of claim 1, wherein the food product is soy-based.

42. The symbiotic food product according to claim 1, wherein the prebiotic component comprises oats.

43. The symbiotic food product according to claim 42, wherein the food product is in the form of a beverage.

44. The symbiotic food product according to claim 42, wherein the food product is in a frozen form.

45. The symbiotic food product according to claim 42, wherein the food product is in a yogurt-like form.

46. The symbiotic food product according to claim 45, comprising polymerized whey protein.

47. The symbiotic food product according to claim 42, wherein the probiotic component comprises L. plantarum (B28), L. casei ssp. pseudoplantarum (B29) and L. acidophilus.

48. The symbiotic food product according to claim 42, wherein the probiotic component comprises a bacteria isolated from fermented Bulgarian cereal.

49. The symbiotic food product of claim 42, wherein the food product does not comprise dairy or soy components.

50. The symbiotic food product according to claim 45, wherein the probiotic component comprises Streptococcus thermophilus, L. delbrueckii subsp. bulgaricus, L. acidophilus, L. casei, and Bifidobacteria.

18. A method of manufacturing a symbiotic food product in the form of a beverage or frozen product based thereon, wherein the food product comprises a mixture of prebiotic and probiotic components, comprising:

(a) combining prebiotic and probiotic components together in a liquid to form an inoculated mixture;

(b) fermenting the inoculated mixture until a pH of about 4.5 is achieved; and

(c) agitating the mixture to produce a beverage or, optionally, freezing the mixture.

19. The method according to claim 18, wherein step (c) comprises an additional step of introducing CO₂ into the mixture and sealing the CO₂-containing mixture within a container.

20. The method according to claim 19, wherein 0.5-2.0 volumes of CO₂ are introduced into the mixture.

21. The method according to claim 18, wherein the liquid comprises a dairy product, a soy-based product, or a combination thereof.

32. The method according to claim 18, wherein the probiotic component comprises three or more of:

L. acidophilus, L. paracasei subsp. casei, Bifidobacteria, L. bulgaricus and Streptococcus thermophilus.

33. The method according to claim 18, wherein the probiotic component comprises four or more of:

L. acidophilus, L. paracasei subsp. casei, Bifidobacteria, L. bulgaricus and Streptococcus thermophilus.

34. The method according to claim 18, wherein the probiotic component comprises L. acidophilus, L. paracasei subsp. casei, Bifidobacteria, L. bulgaricus and Streptococcus thermophilus.

35. The method according to claim 18, wherein the probiotic component comprises L. acidophilus, L. plantarum (B28) and L. plantarum (B29).

36. The method according to claim 32, wherein the food product is dairy-based.

37. The method according to claim 32, wherein the food product is soy-based.

51. The method according to claim 18, wherein the prebiotic component comprises oats.

22. A method for identifying one or more strains of lactic acid-producing bacteria for use in generating a symbiotic beverage or a frozen product based thereon, comprising:

(a) introducing one or more strains of such bacteria into a dairy product or soy-based product or combination thereof comprising a prebiotic component, and

(b) selecting for bacteria with survival rates of at least 10⁶ CFU/ml.

23. The method according to claim 22, wherein one or more exogenous nucleic acids are introduced into the bacteria.

24. The method according to claim 22, wherein the dairy product or soy product is carbonated and bacteria are identified which are able to grow in the presence of 0.5-2.0 volumes of CO₂.

25. A culture of bacteria produced according to the method of claim 22.

38. A starter culture comprising L. acidophilus, L. paracasei subsp. casei, Bifidobacteria, L. bulgaricus and Streptococcus thermophilus.

39. A starter culture comprising L. acidophilus, L. plantarum (B28) and L. plantarum (B29).

40. A food product comprising L. acidophilus, L. paracasei subsp. casei, Bifidobacteria, L. bulgaricus and Streptococcus thermophilus.

41. A food product comprising L. acidophilus, L. plantarum (B28) and L. plantarum (B29).

52. A food product comprising L. plantarum (B28), L. casei ssp. pseudoplantarum (B29) and L. acidophilus.