Probiotic-containing sour cherry flavored drink

Abstract

The invention relates to probiotic-containing sour cherry flavored drink that is naturally low in calories, healthy, functional food based on sour cherries containing live probiotic bacteria.

Description

[0001] PROBIOTIC-CONTAINING SOUR CHERRY FLAVORED DRINK

[0002] Technical Field

[0003] The invention relates to sour cherry flavored food supplement which can be used in the food industry as a healthy and useful, whose calorie content is reduced, which contains a sufficient number (>106cfu / mL) of probiotic bacteria during the shelf life, which does not contain any additives other than sugar, which contains live probiotics during the shelf life and which is a functional food.

[0004] Background of the Invention

[0005] Today, with the increase in diseases, the importance of a healthy diet has increased even more. A diverse diet with fruit, vegetables and high quality protein foods is essential.

[0006] A healthy diet is an adequate and balanced diet. A balanced diet includes important nutrients such as vitamins, minerals and fibers.

[0007] Fruits and vegetables, which are important in healthy nutrition, support health in many ways thanks to their vitamins, minerals, antioxidants and prebiotic fibers. Fruits are one of the most important sources of energy required for mental activities.

[0008] Probiotics have a significant economic size in the food industry today and the interest in probiotics is increasing with the increasing awareness of people about healthy living.

[0009] Milk-based products such as yogurt and kefir make up a significant proportion of the available probiotic carrier fermented foods. However, there has been an increase in demand for non-dairy based probiotic carrier foods due to various factors such as vegetarianism, lactose intolerance, milk protein allergy, cholesterol content in milk. Since fermentation is a low-cost method of preserving foods, improving their nutritional value and enhancing their sensory properties, the development of nondairy based fermented functional products is of great importance in human nutrition.

[0010] On the other hand, obesity, type 2 diabetes, hypertension and cardiovascular diseases are modern age diseases that are directly related to age, gender, socioeconomic status as well as consumption habits. Healthy nutrition and consumption habits are critical for the prevention of these diseases. Epidemiological studies have shown that fruit / vegetable consumption can be effective in reducing mortality from diseases such as obesity, hypertension and cardiovascular diseases.

[0011] However, the fruit juices-nectars preferred in healthy diets are high in antioxidant activity but low in fiber and they have high sugar (naturally occurring fructose and added sucrose, glucose syrup, etc.) and calorie content.

[0012] For example, the calorie and sugar levels of current cherry juices / nectars / drinks are as follows:

[0013] As shown in the table above, cherry juice / nectars have a significant sugar and calorie content. Therefore, these drinks are not preferred by diabetics and dieters.

[0014] In a study in the literature, 71.346 nurses aged 38-63 years without any diabetes, cancer or cardiovascular disease were given whole fruits / vegetables, green leafy vegetables or fruit juice regularly for 18 years after 1984 and diabetes development was followed. It was concluded that the risk of diabetes decreased in those who consumed 1 serving of green vegetables per day, that the consumption of 1 serving of fruits / vegetables per day had no effect on the development of diabetes, whereas the risk of diabetes increased in people who consumed 1 serving of fruit juice per day. As a result, the current lack of widespread availability of non-dairy fruit-based drinks with probiotic carriers and the high caloric value of available cherry juices / nectars made new developments and inventions necessary.

[0015] The European patent application with number EP1153549 describes a method of producing a food that is beneficial to health by using enzymes or microorganisms commonly found in yogurt and condensed milk. Lactobacillus rhamnosus is used as the fermentation microorganism. This patent is mainly concerned with the method rather than the product. In this invention, it is aimed to develop a probiotic (fermented) product with the optimized method.

[0016] European patent application with EP1729590 describes products based on water or milk and containing live microorganisms, which have a long shelf life even at room temperature, and a method of manufacturing the products. It is a method-oriented patent. It differs from the scope of the invention as it is not a fruit-based product.

[0017] European patent application with number EP2276357 includes an improved method for the production of probiotic products of dairy or fruit juice origin. The storage period of the probiotic-containing products to be obtained is 12 days or more in non-chilled conditions for dairy origin and 13-26 weeks for fruit juices. Examples of products that can be produced with this method are orange juice-based probiotic drink, drinkable yogurt (buttermilk), condensed milk.

[0018] Application with number W02007009568 is a patent for foods and drinks containing inactivated probiotics. The difference from our current invention is that it does not contain live microorganisms.

[0019] In the European patent application with number EP1722647, a prebiotic drink was produced using the juices (1-40%) of dark colored fruits such as blackcurrant, blueberry and pomegranate. The difference of this invention is that the fruit juices are not specifically fermented and it is mentioned that the prebiotic content of the fruits will promote the growth of beneficial microorganisms living in the intestines.

[0020] In the national application with number 2014 / 08800, the production of cereal-based probiotic food as a functional food relates to comprising the process steps of cooking the crumbs, semolina and flours of various cereals by adding water in equal or different proportions, sweetening, homogenizing and then fermenting under controlled conditions with starter cultures formed by mixing with probiotic yeast Saccharomyces boulardii and / or probiotic bacteria (Lactobacillus spp., Bifidobacterium spp., Leuconostoc spp.) alone or in different combinations, and then packaging and preserving them. The difference of this invention is that it is a cereal-based product and probiotic yeasts are also used.

[0021] With the invention, sour cherry-based drinks containing live probiotic bacteria with minimal calorie reduction have been produced.

[0022] Beyond meeting the body's need for essential nutrients, a functional food has been obtained that provides significant benefits on human physiology and metabolic functions, thus showing effectiveness in preventing diseases and achieving a healthier life.

[0023] Also known in the art are sour cherry fruit juices and fruit nectars. These are produced with at least 9% added sugar (sucrose). A significant proportion of the total calorie levels of these drinks is due to the added sugar and some of the total calories are due to the fructose from the fruit.

[0024] Sour cherry nectar is a type of drink consisting mainly of water, sugar and sour cherry juice concentrate. However, currently, it is seen that in addition to these ingredients, they also contain additives such as glucose / fructose syrup, acidity regulator, flavoring and color regulator.

[0025] With this invention, at least 30% reduction was achieved in sugar added samples fermented with probiotic lactic acid bacteria compared to the beginning. It also contains at least 30% lower calories. Other advantages of the products obtained as a result of the invention compared to existing sour cherry-based drinks are as follows:

[0026] • It is a sour cherry-based fermented product and there are no substitutes. • The sour cherry-based lactofermented drink contains sufficient numbers (>106cfu / mL) of probiotic bacteria during cold storage (estimated shelf life of 4 weeks).

[0027] • Functional (antioxidant) properties are enhanced by fermentation.

[0028] The structural and characteristic features and all the advantages of the invention will be more clearly understood by means of the following detailed description, and therefore this assessment should be made taking into account these figures and the detailed description.

[0029] Auxiliary Figures for the Description of the Invention

[0030] Figure 1 : General view of the production of probiotic-containing sour cherry flavored drink

[0031] Auxiliary References for the Description of the Invention

[0032] 101. Probiotic culture (Lactiplantibacillus plantarum, Limosylactobacillus fermentum and Lactiplantibacillus pentosus)

[0033] 102. Activating culture

[0034] 103. Sour cherry juice concentrate or freshly squeezed sour cherry juice

[0035] 104. Sour cherry nectar preparation and pasteurization

[0036] 105. Inoculation and fermentation of the culture in sour cherry nectar

[0037] 106. Reduced-calorie lactofermented sour cherry-based drink with probiotics

[0038] Detailed Description of the Invention

[0039] The invention, sour cherry flavored drink with probiotics, is described in the detailed description below in a way that does not create any limiting effects.

[0040] The basic ingredients of the invention comprise probiotic culture (101 ), fermented sour cherry concentrate or freshly squeezed sour cherry juice (103), table sugar and drinking water. The ingredients required for the probiotic-containing sour cherry-flavored drink which is the subject of the invention are as follows:

[0041] • Activated probiotic culture (101 ), (Lactiplantibacillus plantarum, Li mosi lactobacillus fermentum ve Lactiplantibacillus pentosus)

[0042] • Sour cherry juice concentrate or freshly squeezed sour cherry juice (103),

[0043] • Table sugar (sucrose),

[0044] • Drinking water.

[0045] The probiotic cultures (101) included in the invention are cultures that have numerous benefits for human health when consumed in sufficient quantities. The probiotic culture (101 ) needs to be activated before it is added to produce its effects.

[0046] The said invention, preparation of food supplements and process steps are as follows:

[0047] • Activation (102) of the activated probiotic culture (101 ) by incubation in culture medium (MRS Agar) under anaerobic conditions at appropriate temperature and time (24 hours at 37 °C),

[0048] • Obtaining sour cherry juice concentrate (103) as a concentrate at about 65 brix or squeezed from fresh sour cherries,

[0049] • Preparation of sour cherry nectar with 35% fruit content by adding drinking water and 9% or 12% table sugar to aseptically packaged sour cherry juice concentrate (103) and pasteurization (104),

[0050] • Pasteurization at 90 °C for 30 seconds to eliminate the natural microbiota present in sour cherry nectar,

[0051] • Inoculation and fermentation (105) of the culture into sour cherry nectar by adding a certain amount (4%) of culture medium to sour cherry nectar cooled to room temperature after pasteurization,

[0052] • Fermentation of cultured sour cherry nectar at 28.5 or 37 °C for 20 hours,

[0053] • Obtaining reduced calorie lactofermented sour cherry-based drink (106) with probiotics after fermentation. During the process of inoculation of activated probiotic culture (101 ) into sour cherry nectar and fermentation (105), probiotic cultures are active in the product thanks to the activity of activated probiotic culture (101) and as a result of this activity, the calorie content is reduced by at least 30%. The number of probiotic lactic acid bacteria is above 106cfu / mL. Antioxidant properties develop throughout the period and maintain these properties throughout 4 weeks of storage.

[0054] Preparation of sour cherry nectar and application of pasteurization (104) is important to eliminate the microbiota present in sour cherry nectar. Thus, when the probiotic culture (101 ) is added, there will be no microorganisms other than the culture.

[0055] This invention provides benefits with its natural ingredients without any additives other than sugar. Sour cherry-based drinks with reduced calories and live probiotic bacteria throughout the shelf life have been produced.

[0056] It is clear that a person skilled in the art can also demonstrate the novelty set forth in the invention by using similar embodiments and / or apply this embodiment to other areas with similar purposes used in the relevant art. Therefore, it is also obvious that such embodiments will lack the criterion of novelty and especially the criterion of exceeding the state of the art.

Claims

CLAIMS1. Probiotic-containing sour cherry flavored drink, characterized in that it comprises the followings:• Activated probiotic culture (101 ), (Lactiplantibacillus plantarum, Li mosi lactobacillus fermentum ve Lactiplantibacillus pentosus)• Sour cherry juice concentrate or freshly squeezed sour cherry juice (103),• Table sugar (sucrose),• Drinking water.

2. The production method of probiotic-containing sour cherry flavored drink wherein it comprises• activation (102) of the activated probiotic culture (101 ) by incubation in culture medium (MRS Agar) under anaerobic conditions at appropriate temperature and time (24 hours at 37 °C),• obtaining sour cherry juice concentrate (103) as a concentrate at about 65 brix or squeezed from fresh sour cherries,• preparation of sour cherry nectar with 35% fruit content by adding drinking water and 9% or 12% table sugar to aseptically packaged sour cherry juice concentrate (103) and pasteurization (104),• pasteurization at 90 °C for 30 seconds to eliminate the natural microbiota present in sour cherry nectar,• inoculation and fermentation (105) of the culture into sour cherry nectar by adding a certain amount (4%) of culture medium to sour cherry nectar cooled to room temperature after pasteurization,• fermentation of cultured sour cherry nectar at 28.5 or 37 °C for 20 hours,• obtaining reduced calorie lactofermented sour cherry-based drink (106) with probiotics after fermentation.

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