Fermented food product
The present invention relates to a fermented food product, which comprises defatted flax-seed as main raw material. Suspension of defatted crushed flaxseed or crushed and milled flaxseed, optionally supplemented with other cereals or plant seeds or flaxseed fractions, is fermented by a starter culture which comprises probiotic bacteria, and seasoned and stabilized, whereby a spoonable or thinkable fermented snack product is obtained.
1. A fermented flaxseed-based ready-to-eat snack product prepared by a process which comprises the steps of
(a) defatting flaxseed to obtain defatted flaxseed,
(b) crushing and milling the defatted flaxseed to obtain crushed and milled flaxseed,
(c) mixing the crushed and milled flaxseed obtained at step (b), optionally supplemented with other cereals or plant seeds or flaxseed fractions, with water at a concentration of about 3 to about 8% (w/w) to obtain a suspension,
(d) fermenting the suspension by a starter culture comprising the strain Bifidobacterium lactis Bb12 and/or the strain Lactobacillus rhamnosus GG (ATCC 53103), and
(e) seasoning and stabilizing the product obtained at step (d).
2. The snack product according to claim 1 , wherein the starter culture comprises the strain Bifidobacterium lactis Bb12 and/or strain Lactobacillus rhamnosus GG (ATCC 53103), supplemented with either Lactobacillus rhamnosus LC-705 or Lactobacillus acidophilus LA-5.
3. The snack product according to claim 1 , wherein the crushed and milled flaxseed is mixed with water at a concentration of about 5%.
4. The snack product according to claim 1 , wherein other cereals or plant seeds comprise oat, buckwheat and soy.
5. The snack product according to claim 1 , wherein the flaxseed fractions comprise flaxseed-derived lignans, proteins or dietary fibres.
6. The snack product according to claim 1 , wherein the snack product is a spoonable or drinkable flaxseed snack product comprising live or killed probiotic bacteria, or microbial cell preparations or components of microbial cells having probiotic characteristics.
7. A method of preparing a fermented flaxseed-based ready-to-eat snack product according to claim 1 , comprising the steps of
(a) defatting flaxseed to obtain defatted flaxseed,
(b) crushing and milling the defatted flaxseed to obtain crushed and milled flaxseed,
(c) mixing the crushed and milled flaxseed obtained at step (b), optionally supplemented with other cereals or plant seeds or flaxseed fractions, with water at a concentration of about 3 to about 8% (w/w) to obtain a suspension,
(d) fermenting the suspension by a starter culture comprising the strain Bifidobacterium lactis Bb12 and/or the strain Lactobacillus rhamnosus GG (ATCC 53103), and
(e) seasoning and stabilizing the product obtained at step (d).
8. The method according to claim 7 , wherein the method comprises after step (d) an additional step of filtering the suspension to obtain a drinkable product.
9. The method according to claim 7 , wherein the defatting of flaxseed is carried out by cold-pressing.
10. The method according to claim 7 , wherein the seasoning is carried out using berries, jams, juices or fruit, and/or natural or artificial flavours or aromas.
11. The method according to claim 7 , wherein the stabilizing is carried out using stabilizers selected from the group consisting of pectin, guar gum, xanthan gum and cellulose.