Probiotic Enriched And Low Organic Acid Food Products

Abstract

This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 10 8 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this.

1 . Method of preparing a food product comprising the following steps:
 a) depleting of organic acids from the fruit-based matrix,   b) adding of probiotics to the matrix obtained at step a),   c) packaging of the product obtained after step b).   
     
     
         2 . Method of  claim 1 , wherein the food product comprises stable probiotics the organic acid content of which is reduced by 10 to 100%, in relation to the initial organic acid content of the fruit matrix and wherein the production of off-tastes is reduced or eliminated in relation to the initial fruit matrix. 
     
     
         3 . Method according to  claim 1 , wherein step a) for depleting organic acids from a fruit-based matrix is carried out by selecting a fruit matrix having low natural acidity. 
     
     
         4 . Method according to  claim 3 , characterised in the selection of a fruit matrix having a low natural acidity is carried out via varietal selection of the fruits and/or by controlling the ripening of the fruit. 
     
     
         5 . Method according to  claim 1 , characterised in that the step a) for depleting organic acids from a fruit-based matrix is carried out via de-acidification of the fruit matrix. 
     
     
         6 . Method according to  claim 5 , characterised in that the reduction in titratable acidity of the fruit matrix is carried out via electrodialysis of the fruit matrix, precipitation of the organic acids from the fruit matrix with calcium salts, malolactic fermentation, selective assimilation of the citric acid and/or passing the fruit matrix over an anion exchange resin. 
     
     
         7 . Method according to  claim 1 , wherein step b) and step c) are carried out simultaneously. 
     
     
         8 . Method according to  claim 1 , wherein the fruit-based matrix is a fruit juice, a concentrate-based reconstituted fruit juice, or a fruit puree. 
     
     
         9 . Method according to  claim 1 , wherein the step for adding lactic acid is carried out between step b) and step c) of said method, or simultaneously therewith. 
     
     
         10 . Method according to  claim 1 , wherein the food product has a pH between 3 and 4, and comprises live probiotics and between 50 and 99.99% of fruit, wherein said probiotics are present at a concentration greater than or equal to 10 8  CFU/ml and have an absence of activity for at least 30 days at 10° C., wherein the organic acid content is reduced by 10 to 100%, in relation to the initial organic acid content of the fruit matrix and wherein the production of off-tastes is reduced or eliminated in relation to the initial fruit matrix, wherein said probiotics are  Lactobacillus plantarum.    
     
     
         11 . Method according to  claim 10 , wherein the food product is a beverage. 
     
     
         12 . Method according to  claim 10 , wherein the fruit matrix is a fruit juice or a concentrate-based reconstituted fruit juice. 
     
     
         13 . Method according to  claim 10 , wherein the food product is a fruit-based puree. 
     
     
         14 . Method according to  claim 10 , wherein the food product contains between 90 and 99.99% fruit puree.