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A bread-based beverage

A beverage and bread technology, which is applied in the field of bread-based beverages and their preparation, and can solve the problems of low added value and the like

Pending Publication Date: 2022-01-11
NAT UNIV OF SINGAPORE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, each existing technology faces at least one of the following limitations: the application has low added value, the application is only suitable for industrial bread waste and not domestic bread waste, and a large amount of solid bread waste remains after application

Method used

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  • A bread-based beverage
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  • A bread-based beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] Example 1 - Propagated microorganisms (Lactobacillus rhamnosus GG and / or Saccharomyces cerevisiae CNCM I - 3856) Inoculated bread-based fermented beverage

[0110] The fermentation was carried out in a bread batter made from 2.5% by weight total bread solids, inoculated with microorganisms (Lactobacillus rhamnosus GG and / or Saccharomyces cerevisiae CNCM 1-3856) propagated in the bread batter. figure 1 and 2 Cell count and pH results are shown.

[0111] Such as figure 1 As shown in (A), L. rhamnosus GG cell counts grew from 5.4 to 7.7 log CFU / mL within 16 hours at 37°C for both monoculture and co-culture. Cell counts remained stable from 16 to 24 hours, then decreased significantly (Pfigure 1 As shown in (B), for the probiotic yeast, the bread batter was inoculated with 4.8 log CFU / mL of S. cerevisiae CNCM I-3856. During cultivation at 37°C, the cell count of live Saccharomyces cerevisiae CNCM I-3856 reached a peak value of 6.5 log CFU / mL (20 hours) when cultured ...

Embodiment 2

[0113] Example 2 - with microorganisms propagated in broth (Lactobacillus rhamnosus GG and / or Saccharomyces cerevisiae CNCM I - 3856) Inoculated bread-based fermented beverage

[0114] The fermentation was carried out in a bread batter made from 2.5% by weight total bread solids, inoculated with microorganisms propagated in broth (Lactobacillus rhamnosus GG and / or Saccharomyces cerevisiae CNCM 1-3856). image 3 , 4 and 5 show cell count and pH results compared to fermentation of microorganisms propagated in bread batter (Example 1).

[0115] In single culture samples (such as image 3 (A)) and co-culture samples (as image 3 A similar trend was observed for L. rhamnosus GG cell counts (shown in (B). Bread batter samples inoculated with microorganisms propagated in broth had significantly higher initial L. rhamnosus GG cells compared to samples inoculated with microorganisms propagated in bread batter (5.4 log CFU / mL) Count (6.6 log CFU / mL). However, growth of L. rhamn...

Embodiment 3

[0120] Example 3 - Bread-based fermented beverages prepared from different bread concentrations

[0121] Between bread-based fermented beverages inoculated with microorganisms (Lactobacillus rhamnosus GG and / or S. Cell counts and pH were compared. Figure 6 , 7 and 8 show the comparison results.

[0122] Such as Figure 6 As shown, for L. rhamnosus GG, all bread batter was inoculated with 5.7 log CFU / mL of L. rhamnosus GG. After 16 hours, L. rhamnosus GG cell counts were at their peak and significant differences were observed between the different bread concentrations. The extent of cell growth increased significantly with increasing bread content. Figure 6 (A) shows that peak L. rhamnosus GG cell counts (incubated for 16 hours) were 7.5, 7.8 and 8.2 log CFU / mL. Figure 6 (B) shows that for the co-culture samples, the peak L. rhamnosus GG cell counts (incubated for 16 hours) were 7.6, 7.8 and 8.2 log CFU / mL.

[0123] Figure 7 A similar trend was shown for S. cere...

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PUM

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Abstract

The invention relates to a bread-based beverage comprising probiotics selected from Lactobacilli, Bifidobacteria, Saccharomyces yeast, or a combination thereof, wherein the probiotics has a live probiotic cell count of > 5.0 log CFU / mL. There is also provided a method of preparing the bread-based beverage thereof, comprising mixing bread with water to form a mixture; adding probiotics to the mixture to form an inoculated mixture and fermenting the inoculated mixture to form the beverage.

Description

technical field [0001] The present invention relates to a bread-based beverage and a method for its preparation. Background technique [0002] Food waste is a growing global problem, with up to a third of food produced globally being thrown away before consumption. Among the different types of food waste, bread is one of the most wasted items. Most bread waste comes from household waste or market surplus. [0003] To address the high waste of bread, many technologies have been explored to utilize waste bread for various applications, such as processing into animal feed or bio-valuation applications to produce industrial or consumer goods through fermentation methods. However, each existing technology faces at least one of the following limitations: the application has low added value, the application is only suitable for industrial bread waste and not domestic bread waste, and a large amount of solid bread waste remains after application. Contents of the invention [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/00A23L33/135
CPCA23L2/00A23L33/135A23L2/382A21D17/002A23L33/14A23V2002/00A23V2400/175A23V2400/531
Inventor 刘绍泉杜铭霑阮瑞灵
Owner NAT UNIV OF SINGAPORE