Fermented food products containing probiotic strains and method for preparing same
AssigneeCompagnie Gervais Danone
InventorsLuc TERRAGNO, Francois DEBRU, Philippe TEISSIER, Stephane HERVE, Jean-Luc BLACHON
Life of this patent
Estimating the term…
Abstract
The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular of at least 35 days.
Claims36
1-25. (canceled)
A non-firm fermented food product containing ferments, which contain lactic bacteria, comprising more than 5×107, bifidobacteria per gram of fermented food product for a preservation period of at least 30 days.
A non-firm fermented food product preserved for a preservation period of at least 30 days, at a temperature of 4 to 10° C., containing ferments comprising more than 5×107, bifidobacteria per gram of fermented food product.
A process for the preparation of a fermented food product from a starting substance, comprising the following successive stages:
- a stage of seeding of a starting substance, optionally pasteurized, by inoculation with seeding ferments containing 4×106 to 1×107 bifidobacteria per ml of starting substance, in order to obtain a seeded substance,
- a stage of fermentation of the seeded substance obtained in the preceding stage, such that the temperature at the start of fermentation is 36 to 38° C., the temperature at the end of fermentation is 37 to 39° C., and the fermentation time is 8 to 11 hours, in order to obtain a fermented substance,
- a stage of intermediate cooling of the fermented substance obtained in the preceding stage, such that the intermediate cooling time is 1 hour 30 minutes to 2 hours and the intermediate cooling temperature is 4 to 18° C., in order to obtain a pre-cooled substance,
- a stage of storage of the pre-cooled substance obtained in the preceding stage, such that the storage time is less than 15 hours, in order to obtain a stored substance,
- a stage of final cooling of the stored substance obtained in the preceding stage, such that the temperature at the start of the final cooling is less than 21° C. and the temperature at the end of the final cooling is −2 to 6° C., so as to obtain a fermented food product.
The process for the preparation of a fermented food product according to claim 20, in which the starting substance is based on plant juice and in particular fruit juice or vegetable juice such as soya juice, or on a dairy product, constituted by cow's milk and/or goat's milk.
Dependencies are inferred from the claim text.