Frozen dessert containing lactic acid bacteria

Details Frozen dessert containing lactic acid bacteria Frozen dessert containing lactic acid bacteria

1999-12-27

2002-06-04

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

C426S101000, C426S565000

Reexamination Certificate

active

06399124

ABSTRACT:

FIELD OF THE INVENTION
The present invention relates to frozen desserts containing lactic acid bacteria and dietary fibers, and to the beneficial effects, on human health, by consumption of such frozen desserts containing lactic acid bacteria and dietary fibers.
BACKGROUND OF THE INVENTION
Although lactic acid bacteria are generally known to have beneficial effects on human health, only some categories of lactic acid bacteria, called probiotic bacteria, are really capable of adhering to human intestinal cells, of excluding pathogenic bacteria on human intestinal cells, and/or of acting on the human immune system by allowing it to react more strongly to external aggression. Among the lactic acid bacteria recognized as such, there may currently be distinguished the strains
Lactobacillus plantarum
299
, Lactobacillus rhamnosus
ATCC53103
, Lactobacillus acidophilus
CNCM I-1225
, Bifidobacterium breve
CNCM I-1226
, Bifidobacterium infantis
CNCM I-1227 and
Bifidobacterium longum
CNCM I-1228 (EP577904; EP577903; EP199535; U.S. Pat. No. 5,591,428; Gut, 35 483-489, 1994; J. of Dairy Science, 78, 491-497, 1995; Applied Env. Microb., 59, 4121-4128, 1993), for example.
The use of the beneficial properties of lactic acid bacteria has not escaped the area of frozen desserts. U.S. Pat. No. 5,112,626 (Pillsbury) indeed proposes preparing a yoghurt fermented by
Lactobacillus bulgaricus
and
Streptococcus thermophilus
, and then whipping it and freezing it. Likewise, Hekmat et al. propose preparing ice creams which have been fermented by lactic acid bacteria known to be particularly beneficial for human health (J. Dairy Science, 75, 1415-1422, 1992), for example.
Prebiotic dietary fibers are generally of a protein or saccharide nature which behave like growth factors for certain lactic acid bacteria. The literature relating to these fibers is abundant and there may be mentioned, by way of example, Patents EP726272 (Hayashibara Seibutsu KK), U.S. Pat. No. 4,435,389 (Yakult Honsha KK), and the articles by T. Nakakuti (Foods and Food Ingredient J. of Japan, 167, 116-121, 1996) and by Playne et al. (Bulletin of the IDF 313, Group B42, Annual Session of September 95, Vienna).
The simultaneous use of lactic acid bacteria and of dietary fibers has also been proposed for the preparation of frozen desserts.
Thus, M. W. Modler et al. report that an ice cream containing bifidobacteria and fructooligosaccharides is of remarkable interest to human health (Cult. Dairy Prod. J., 25, p. 4-9, 1990; Canadian Dairy, 75, p. 10, 1996). Likewise, EP307523 (Yakult Honsha KK) reports that a fermented milk containing prebiotic fibers may be packaged in the form of an ice cream and thus be used to treat certain gastrointestinal disorders.
However, bringing the dietary fibers into contact with the lactic acid bacteria has significant disadvantages, having a direct effect on human health. These disadvantages are of various types, and relate in particular to the premature destruction of the fibers during the preparation and storage of the dessert, and to the poor conditions in vivo in which the biological activity of these fibers develops, for example.
Up until now, these disadvantages have not been reported, nor in fact any product as defined in the present invention. The present invention is thus intended to potentiate the beneficial effect, on human health, of frozen desserts containing lactic acid bacteria and dietary fibers.
SUMMARY OF THE INVENTION
To this effect, the invention relates to a frozen dessert based on an ice cream containing lactic acid bacteria, the said ice cream being coated over all or part of its surface with, and/or placed in, and/or between, an edible support, characterized in that the support is substantially free of lactic acid bacteria, and in that it comprises fermentable dietary fibers specifically promoting the growth, in the intestinal tract, of the lactic acid bacteria contained in the ice cream.
The subject of the invention is also the combined use of lactic acid bacteria and prebiotic fibers, for the preparation of a frozen composition in which the lactic acid bacteria and the fibers are not substantially in contact, for the treatment and/or prevention of gastrointestinal disorders, for strengthening the human immune system, or for increasing the absorption of minerals.
DETAILED DESCRIPTION OF THE INVENTION
The ice cream according to the invention may have all the compositions chosen by persons skilled in the art, as long as it has an overrun of 20% to 200% by volume, for example.
Preferably this cream comprises, after overrun has been obtained and after freezing, more than 10
6
cfu/g of lactic acid bacteria, it being possible for the said bacteria to be chosen from the species
Lactococcus lactis
, in particular
L. lactis
subsp. cremoris and
L. lactis
subsp.
lactis biovar diacetylactis; Streptococcus thermophilus
; the groups of acidophilic bacteria consisting of
Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus amylovorous, Lactobacillus gallinarum, Lactobacillus gasseri
and
Lactobacillus johnsonii; Lactobacillus rhamnosus, Lactobacillus brevis; Lactobacillus fermentum; Lactobacillus plantarum; Lactobacillus helveticus; Lactobacillus casei
in particular
L. casei
subsp.
casei
and
L. casei
subsp.
rhamnosus; Lactobacillus delbruckii
in particular
L. delbruckii
sbp. lactis and
L. delbruckii
sbp.
bulgaricus
; the bifidobacteria, in particular
Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium longum
; and finally
Leuconostoc mesenteroides
in particular
L. mesenteroides
subsp.
cremoris
, for example (Bergey's Manual of Systematic Bacteriology, vol 2, 1986; Fujisawa et al., Int. Syst. Bact, 42, 487-491, 1992).
The probiotic lactic acid bacteria are, to this effect, of particular interest within the framework of the present invention. These bacteria are in fact capable of adhering to human intestinal cells, of excluding pathogenic bacteria on human intestinal cells, and/or of acting on the human immune system by allowing it to react more strongly to external aggression (immunomodulatory capacity), for example by increasing the phagocytosis capacities of the granulocytes derived from human blood (J. of Dairy Science, 78, 491-497, 1995: immunomodulatory capacity of the strain La-1 which has been deposited under the Treaty of Budapest at the Collection Nationale de Culture de Microorganisme (CNCM), 25 rue du docteur Roux, 75724 Paris, where it was attributed the deposit number CNCM I-1225).
By way of example, the probiotic strain
Lactobacillus acidophilus
CNCM I-1225 (see EP577904, Société des Produits Nestlé) may be used. This strain was recently reclassified among the
Lactobacillus johnsonii
strains, following the new taxonomy proposed by Fujisawa et al., which is now authoritative as regards the taxonomy of acidophilic lactobacilli (Int. J. Syst. Bact., 42, 487-791, 1992). Other probiotic bacteria are also available, such as those described in EP199535 (Gorbach et al.), U.S. Pat. No. 5,296,221 (Mitsuoka et al.), U.S. Pat. No. 5,556,785 (Institut Pasteur), or U.S. Pat. No. 5,591,428 (Probi AB), for example.
Many methods are available to persons skilled in the art for preparing a whipped ice cream comprising live lactic acid bacteria. To this effect, the processes described in DD154424, EP438201, SU1374465, FR2423163, NL9000101, U.S. Pat. No. 4,293,573, U.S. Pat. No. 4,308,287 and U.S. Pat. No. 5,112,626 may be incorporated by way of preference into the description of the present invention, persons skilled in the art being capable of adapting them in order to carry out the present invention, for example.
Certain preparation processes are, however, more suitable for ensuring a large number of live lactic acid bacteria in the aerated ice cream.
To this effect, a neutral gas may be incorporated during whipping, such as CO
2
or nitrogen, alone or as a mixture, so as to protect the lactic acid bacteria which are sensitive to oxygen, for example.
It is also possible to aerate the cream to an overrun of 130-200% by volume,

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