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FR2858630B1 - PROCESS FOR THE PREPARATION OF A FIBER-BASED FERMENTAL MEDIUM AND ITS USE FOR THE MANUFACTURE OF FOOD PRODUCTS RICH IN FIBERS - Google Patents

PROCESS FOR THE PREPARATION OF A FIBER-BASED FERMENTAL MEDIUM AND ITS USE FOR THE MANUFACTURE OF FOOD PRODUCTS RICH IN FIBERS

Info

Publication number
FR2858630B1
FR2858630B1 FR0407196A FR0407196A FR2858630B1 FR 2858630 B1 FR2858630 B1 FR 2858630B1 FR 0407196 A FR0407196 A FR 0407196A FR 0407196 A FR0407196 A FR 0407196A FR 2858630 B1 FR2858630 B1 FR 2858630B1
Authority
FR
France
Prior art keywords
fermental
fibers
fiber
manufacture
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
FR0407196A
Other languages
French (fr)
Other versions
FR2858630A1 (en
Inventor
Marion Douge
Francois Debru
Philippe Teissier
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gervais Danone SA
Original Assignee
Gervais Danone SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FR0308598A external-priority patent/FR2858629A1/en
Application filed by Gervais Danone SA filed Critical Gervais Danone SA
Priority to FR0407196A priority Critical patent/FR2858630B1/en
Priority to PL04767540T priority patent/PL1643856T3/en
Priority to EP04767540A priority patent/EP1643856B1/en
Priority to AT04767540T priority patent/ATE360373T1/en
Priority to DK04767540T priority patent/DK1643856T3/en
Priority to ES04767540T priority patent/ES2285512T3/en
Priority to DE602004006130T priority patent/DE602004006130T2/en
Priority to PCT/FR2004/001697 priority patent/WO2005011403A1/en
Publication of FR2858630A1 publication Critical patent/FR2858630A1/en
Priority to CY20071100968T priority patent/CY1106747T1/en
Publication of FR2858630B1 publication Critical patent/FR2858630B1/en
Application granted granted Critical
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/56—Lactic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A23L2/06—Extraction of juices from citrus fruits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Biophysics (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0407196A 2003-07-02 2004-06-30 PROCESS FOR THE PREPARATION OF A FIBER-BASED FERMENTAL MEDIUM AND ITS USE FOR THE MANUFACTURE OF FOOD PRODUCTS RICH IN FIBERS Expired - Fee Related FR2858630B1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
FR0407196A FR2858630B1 (en) 2003-07-15 2004-06-30 PROCESS FOR THE PREPARATION OF A FIBER-BASED FERMENTAL MEDIUM AND ITS USE FOR THE MANUFACTURE OF FOOD PRODUCTS RICH IN FIBERS
DE602004006130T DE602004006130T2 (en) 2003-07-02 2004-07-01 Process for the preparation of a fermented liquid medium based on vegetable fibers and its use for the production of food products with increased fiber content
EP04767540A EP1643856B1 (en) 2003-07-02 2004-07-01 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products
AT04767540T ATE360373T1 (en) 2003-07-02 2004-07-01 METHOD FOR PRODUCING A FERMENTED PLANT FIBER-BASED PRODUCT AND ITS USE FOR THE PRODUCTION OF FOOD PRODUCTS WITH INCREASED FIBER CONTENT
DK04767540T DK1643856T3 (en) 2003-07-02 2004-07-01 Process for Preparing a Fermented Medium Based on Vegetable Fibers and Their Use in the Preparation of Fiber Enriched Food Products
ES04767540T ES2285512T3 (en) 2003-07-02 2004-07-01 PROCEDURE FOR PREPARATION OF A MEDIA FERMENTED BASED ON VEGETABLE FIBERS AND ITS USE FOR THE MANUFACTURE OF FOOD PRODUCTS RICH IN FIBERS.
PL04767540T PL1643856T3 (en) 2003-07-02 2004-07-01 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products
PCT/FR2004/001697 WO2005011403A1 (en) 2003-07-02 2004-07-01 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products
CY20071100968T CY1106747T1 (en) 2003-07-02 2007-07-20 METHOD OF PREPARING A FERMENTED VEGETABLE FIBER BASED MEDIUM AND ITS USE FOR THE PREPARATION OF FIBER-RICH FOODS

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0308598A FR2858629A1 (en) 2003-07-15 2003-07-15 Preparation of fermented medium containing plant fibers, useful in preparation of foods of increased fiber content comprises lactic fermentation of aqueous medium containing soluble and insoluble plant fiber
FR0407196A FR2858630B1 (en) 2003-07-15 2004-06-30 PROCESS FOR THE PREPARATION OF A FIBER-BASED FERMENTAL MEDIUM AND ITS USE FOR THE MANUFACTURE OF FOOD PRODUCTS RICH IN FIBERS

Publications (2)

Publication Number Publication Date
FR2858630A1 FR2858630A1 (en) 2005-02-11
FR2858630B1 true FR2858630B1 (en) 2007-11-09

Family

ID=34081984

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0407196A Expired - Fee Related FR2858630B1 (en) 2003-07-02 2004-06-30 PROCESS FOR THE PREPARATION OF A FIBER-BASED FERMENTAL MEDIUM AND ITS USE FOR THE MANUFACTURE OF FOOD PRODUCTS RICH IN FIBERS

Country Status (1)

Country Link
FR (1) FR2858630B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2463797C2 (en) * 2007-06-29 2012-10-20 Компани Жерве Данон Functional food product containing specific fibres mixture

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2886817B1 (en) * 2005-06-10 2007-08-24 Gervais Danone Sa PROBIOTIC ENRICHED FOOD PRODUCT AND DEPLETED WITH ORGANIC ACIDS

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2771600B1 (en) * 1997-11-28 2000-06-09 Gervais Danone Co PREPARATION OF FOOD PRODUCTS BY FERMENTATION OF A MIXTURE OF SOY JUICE AND CEREAL HYDROLYSAT BY STREPTOCOCCUS THERMOPHILUS
US6699517B2 (en) * 1997-11-28 2004-03-02 Compagnie Gervais Danone Method for preparing food products by fermenting soy milk with streptococcus thermophilus
FR2785294B1 (en) * 1998-10-30 2003-04-18 Orstom PROCESS FOR PRODUCING LACTIC FLOURS AND PRODUCTS OBTAINED
GB2369777B (en) * 2000-10-05 2004-10-27 St Ivel Ltd Food products with antimicrobial lactic acid bacteria
FR2815830A1 (en) * 2000-10-27 2002-05-03 Ulice A liquid product for use as a nutritional drink prepared by heat treating cereal flour and/or starch, inoculating with amylolytic lactic bacteria and fermenting.
EP1208752A1 (en) * 2000-11-24 2002-05-29 Societe Des Produits Nestle S.A. Cereal product containing hydrolysed, acidified and heat treated fibre product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2463797C2 (en) * 2007-06-29 2012-10-20 Компани Жерве Данон Functional food product containing specific fibres mixture

Also Published As

Publication number Publication date
FR2858630A1 (en) 2005-02-11

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ST Notification of lapse

Effective date: 20090228