FOOD PRODUCT WITH FILLING WITH HIGH AMOUNT OF LIVE LACTIC CULTURES

• Main Authors: GRUNTORADOVA, LENKA, AYMARD, PIERRE
• Format: Patent
• Language: English; French
• Published: 05.09.2017
• Subjects: BAKERY PRODUCTS; BAKING; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; EDIBLE DOUGHS; 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; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 105 cfu/g, preferably 106 cf u/g, more preferably 107 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log10 per month. Cette invention concerne un produit alimentaire comprenant une partie de biscuit et une partie de garniture, la partie de garniture comprenant une garniture à base d'eau et une garniture anhydre avec des cultures lactiques vivantes. La garniture à base d'eau et la garniture anhydre sont distinctes. La garniture anhydre comprend une numération cellulaire de ferment lactique par gramme de la garniture anhydre d'au moins 105 ufc/g, de préférence 106 ufc/g, mieux encore 107 ufc/g, le produit alimentaire présentant un taux de décroissance des cultures lactiques d'au plus 0,25 log10 par mois.