Concentrated carrot juice for prevention of e.g. cancer, has lactic bacterial units with specific quantity, where bacterial units are provided with specific concentration per gram of fermented concentrated juice
The juice has a set of lactic bacterial units with a specific quantity, where the bacterial units are provided with specific concentration per gram of fermented concentrated juice, and the juice is fermented by a selected lactic bacterium such as Lactobacillus rhamnosus such as HN001, and Lactobacillus paracasei. The quantity of alive bacteria unit varies after storage for 4 months at 4 degrees Celsius. A protein content with specific concentration is arranged in the fermented concentrate. A specific quantity of sugar content is provided in the concentrate. Independent claims are also included for the following: (1) a method for preparation of a concentrated carrot juice (2) a food composition.La présente invention concerne un concentré de jus de carotte fermenté avec un goût fruité particulièrement intéressant pour une incorporation ultérieure dans compositions alimentaires telles que des jus de fruits. Le concentré a également une propriété intéressante concernant la viabilité des bactéries lactiques, Lactobacillus rhamnosus ou Lactobacillusparacasei. En effet, ces bactéries ayant réalisé la fermentation sont stables au stockage pendant plusieurs semaines à 4°C. L'invention concerne également les compositions alimentaires incorporant le concentré, ainsi que le procédé de production d'un tel concentré.
