FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME
The invention mainly concerns the use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a meth...
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| creator | HERVE, STEPHANE TESSIER, PHILIPPE FAURIE, JEAN-MICHEL TERRAGNO, LUC DEBRU, FRANCOIS |
| description | The invention mainly concerns the use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by means of ferments containing bifidobacteria, said food product has acceptable sensory properties, contains more than 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 a shelf lifetime of at least 35 days, and containing no more than 0.5 % of yeast extract or of yeast autolysate.
L'invention concerne principalement l'utilisation d'au moins un acide aminé soufré, à une concentration totale d'environ 5 à environ 75 mg/ml, en particulier d'environ 5 à environ 50 mg/1, en particulier d'environ 5 à environ 30 mg/1, en particulier d'environ 5 à environ 20 mg/1, sous forme libre, pour la mise en oevre d'un procédé de préparation d'un produit alimentaire fermenté à l'aide de ferments contenant des bifidobactéries, lequel produit alimentaire fermenté présente des propriétés organoleptiques acceptables, contient plus d'environ 5.107, en particulier plus d'environ 108 bifidobactéries par gramme de produit alimentaire fermenté pendant une période de conservation d'au moins 30 jours, en particulier d'au moins 35 jours, et ne contient pas plus de 0,5 % d'extrait de levure ou d'autolysat de levure. |
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L'invention concerne principalement l'utilisation d'au moins un acide aminé soufré, à une concentration totale d'environ 5 à environ 75 mg/ml, en particulier d'environ 5 à environ 50 mg/1, en particulier d'environ 5 à environ 30 mg/1, en particulier d'environ 5 à environ 20 mg/1, sous forme libre, pour la mise en oevre d'un procédé de préparation d'un produit alimentaire fermenté à l'aide de ferments contenant des bifidobactéries, lequel produit alimentaire fermenté présente des propriétés organoleptiques acceptables, contient plus d'environ 5.107, en particulier plus d'environ 108 bifidobactéries par gramme de produit alimentaire fermenté pendant une période de conservation d'au moins 30 jours, en particulier d'au moins 35 jours, et ne contient pas plus de 0,5 % d'extrait de levure ou d'autolysat de levure.</description><language>eng ; fre</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2007</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070329&DB=EPODOC&CC=WO&NR=2007006970A3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070329&DB=EPODOC&CC=WO&NR=2007006970A3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HERVE, STEPHANE</creatorcontrib><creatorcontrib>TESSIER, PHILIPPE</creatorcontrib><creatorcontrib>FAURIE, JEAN-MICHEL</creatorcontrib><creatorcontrib>TERRAGNO, LUC</creatorcontrib><creatorcontrib>DEBRU, FRANCOIS</creatorcontrib><title>FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME</title><description>The invention mainly concerns the use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by means of ferments containing bifidobacteria, said food product has acceptable sensory properties, contains more than 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 a shelf lifetime of at least 35 days, and containing no more than 0.5 % of yeast extract or of yeast autolysate.
L'invention concerne principalement l'utilisation d'au moins un acide aminé soufré, à une concentration totale d'environ 5 à environ 75 mg/ml, en particulier d'environ 5 à environ 50 mg/1, en particulier d'environ 5 à environ 30 mg/1, en particulier d'environ 5 à environ 20 mg/1, sous forme libre, pour la mise en oevre d'un procédé de préparation d'un produit alimentaire fermenté à l'aide de ferments contenant des bifidobactéries, lequel produit alimentaire fermenté présente des propriétés organoleptiques acceptables, contient plus d'environ 5.107, en particulier plus d'environ 108 bifidobactéries par gramme de produit alimentaire fermenté pendant une période de conservation d'au moins 30 jours, en particulier d'au moins 35 jours, et ne contient pas plus de 0,5 % d'extrait de levure ou d'autolysat de levure.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2007</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAh2cw3ydfULcXVRcPP3d1EICPJ3CXUOCVZw9vcLcfT08_RzB4k5efqHeDorBIcEAcWCdRQc_VwUfF1DPPxB2oKAKlwDHINAaoMdfV15GFjTEnOKU3mhNDeDsptriLOHbmpBfnxqcUFicmpeakl8uL-RgYG5gYGZpbmBo7ExcaoAyh0w0A</recordid><startdate>20070329</startdate><enddate>20070329</enddate><creator>HERVE, STEPHANE</creator><creator>TESSIER, PHILIPPE</creator><creator>FAURIE, JEAN-MICHEL</creator><creator>TERRAGNO, LUC</creator><creator>DEBRU, FRANCOIS</creator><scope>EVB</scope></search><sort><creationdate>20070329</creationdate><title>FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME</title><author>HERVE, STEPHANE ; TESSIER, PHILIPPE ; FAURIE, JEAN-MICHEL ; TERRAGNO, LUC ; DEBRU, FRANCOIS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2007006970A33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2007</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HERVE, STEPHANE</creatorcontrib><creatorcontrib>TESSIER, PHILIPPE</creatorcontrib><creatorcontrib>FAURIE, JEAN-MICHEL</creatorcontrib><creatorcontrib>TERRAGNO, LUC</creatorcontrib><creatorcontrib>DEBRU, FRANCOIS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HERVE, STEPHANE</au><au>TESSIER, PHILIPPE</au><au>FAURIE, JEAN-MICHEL</au><au>TERRAGNO, LUC</au><au>DEBRU, FRANCOIS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME</title><date>2007-03-29</date><risdate>2007</risdate><abstract>The invention mainly concerns the use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by means of ferments containing bifidobacteria, said food product has acceptable sensory properties, contains more than 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 a shelf lifetime of at least 35 days, and containing no more than 0.5 % of yeast extract or of yeast autolysate.
L'invention concerne principalement l'utilisation d'au moins un acide aminé soufré, à une concentration totale d'environ 5 à environ 75 mg/ml, en particulier d'environ 5 à environ 50 mg/1, en particulier d'environ 5 à environ 30 mg/1, en particulier d'environ 5 à environ 20 mg/1, sous forme libre, pour la mise en oevre d'un procédé de préparation d'un produit alimentaire fermenté à l'aide de ferments contenant des bifidobactéries, lequel produit alimentaire fermenté présente des propriétés organoleptiques acceptables, contient plus d'environ 5.107, en particulier plus d'environ 108 bifidobactéries par gramme de produit alimentaire fermenté pendant une période de conservation d'au moins 30 jours, en particulier d'au moins 35 jours, et ne contient pas plus de 0,5 % d'extrait de levure ou d'autolysat de levure.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME |
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