AP122A - A method for the manufucture of a fermented cereal product. - Google Patents
A method for the manufucture of a fermented cereal product. Download PDFInfo
- Publication number
- AP122A AP122A APAP/P/1989/000156A AP8900156A AP122A AP 122 A AP122 A AP 122A AP 8900156 A AP8900156 A AP 8900156A AP 122 A AP122 A AP 122A
- Authority
- AP
- ARIPO
- Prior art keywords
- maize
- weight
- culture
- further characterised
- meal
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 46
- 235000011868 grain product Nutrition 0.000 title claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 64
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 64
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 64
- 235000009973 maize Nutrition 0.000 claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 235000012054 meals Nutrition 0.000 claims description 42
- 239000000725 suspension Substances 0.000 claims description 32
- 235000013339 cereals Nutrition 0.000 claims description 30
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 235000015097 nutrients Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 13
- 239000007836 KH2PO4 Substances 0.000 claims description 12
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 12
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 8
- 241000186610 Lactobacillus sp. Species 0.000 claims description 7
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000013337 sub-cultivation Methods 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000011161 development Methods 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 3
- 229940035901 lactobacillus sp Drugs 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000126 substance Substances 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 230000002269 spontaneous effect Effects 0.000 description 4
- 229960004793 sucrose Drugs 0.000 description 4
- 238000012856 packing Methods 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 244000243234 giant cane Species 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A method for the manufacture of a fermented, maize-based cereal product
Description
- 1 A METHOD FOR THE MANUFACTURE OF A FERME'ffTED CEREAL PRODUCT
The present invention relates to a method for the manufacture of a fermented, cereal-based (preferably maize based) product.
It has been known for a long time that products of the type as described above can be manufactured by spontaneous fermentation of cereals, and a well-known example of such a fermented product is Uji, which is an East African pulpy product largely based on maize with a valued sourish, usually sweetened flavour.
The traditional method of producing the product (Uji) starts out by first preparing a suspension in water of finely chopped or finely ground cereals and thereafter allowing the suspended cereal mixture to ferment spontaneously at room temperature in order to develop acids (acidulation) and natural substances flavouring the product. After dilution with water and addition of sweetening agent, e.g. cane sugar (sucrose), the fermented mixture is boiled for approximately 30 minutes while gelatinization occurs so as to form the pulpy cereal product ready for consumption.
The problem with the traditional method of producing Uji has always been that it is very timeconsuming owing to the spontaneous fermentation which requires at least two, generally close on three, days in order to develop the acidity aimed at. Another problem, which is also associated with the fermentation having to take place spontaneously or uncontrolled, is that the quantity as well as the character of the flavour substances developed is largely dependent on, and varies with the frequently regionally and seasonally changing quality of the initial cereals used. This entails that the product to a corresponding βαοο«°,νΜ·
- 2 degree assumes a flavour which may vary not only from season to season but also from product to product manufactured at different locations during one and the same season. Since these fermentation-related problems render appreciably more difficult the chances of manufacturing an Uji product of consistent, natural flavour characteristics on a larger, rational scale, it has been neither possible nor economically worthwhile to manufacture Uji in accordance with the traditional method other than in a limited volume on a reduced scale·
To overcome these problems several attempts have been made previously, though without any success, to develop an approriate nutrient culture with the help of which it would be possible to carry out the fermentation sufficiently rapidly and with sufficient control to allow a rational, industrial manufacture of an Uji product with consistent flavour characteristics of the desired kind. Compare for example Chemical Abstracts, Vol 99, 1983, Abstract No. 157049 (Cehm, Mikrobiol. Technol. Lebensm. 1983, 8(2), (40-5) and Chemical Abstracts, Vol. 102, 1985, Abstract No. 4466X, Lebensm,-Miss. Technol. 1984 17(S), 252-6) which described some of these attempts made previously.
The present invention provides a method for the manufacture of a fermented, cereal-product comprising suspending finely divided cereals in water, adding a culture of mesophilic Lactobacillus sp, obtained by incubating ground whole maize or maize meal, fermenting the inoculated suspension to produce acid formation (acidulation) and the development of natural flavouring, and diluting and heat treating the fermented suspension to produce pasteurisation and gelatinisation.
Preferably, the said finely divided cereals consist predominantly of mai2e. They may comprise a mixture of dhurra and/or millet and maize meal. The
AP 0 0 0 1 2 2
BAD ORIGINAL method of the invention is however applicable to millet or sorghum based cereal products as well as to maize based products.
Preferably, said finely divided cereals consist substantially of about 20% by weight dhurra and/or millet and about 80% by weight of maize meal.
The fermentation is preferably carried out at a temperature of from 18 to 27*C. The use of higher temperatures may provide a blander type of fermentation in which appropriate flavour is sacrificed somewhat to speed of fermentation.
The culture of mesophilic Lactobacillus sp. is preferably in a buffered, aqueous, nutrient medium containing maize.
The said culture is preferably phosphate buffered. It may for instance contain about 0.02%, by weight of KH2PO4.
The said culture is preferably produced by inoculating buffered cereal meal medium, preferably a buffered maize meal medium with ground whole maize or maize meal, incubating the medium, and repeatedly subculturing the obtained culture in nutrient media containing progressively increasing concentrations of cereal meal, preferably maize meal.
If maize meal is used for the inoculation, it should be as fresh as possible.
The maize concentration in the last sub-culture is preferably substantially equal to or a little less than the solids content of the said supsension of cereals to be fermentd, e.g. the maize concentration in the final subculture may be about 40% by weight.
Preferably the culture is produced by inoculating (preferably with ground whole maize) a maize meal medium containing about 5% by weight maize meal, and incubating the culture for about 48 hours at about room temperature, and subculturing the result three times
B^ successively in suspensions of maize meal containing respectively about 10%, 20% and 40% by weight of maize meal each subcultivation being incubated for about 24 hours at room temperature.
Preferably, the initial culture contains about 1% by weight of KH2PO4 and about 0.1% by weight of yeast extract.
The said subcultivation suspensions may contain about 0.02% by weight KH2PO4.
Said heat-treatment is preferably carried out by heating to 100‘C or slightly above for a period of from 2 to 4 minutes, e.g. at a temperature of 100 to 110*C for about 3 minutes.
The type of cereal employed is likely to affect the optimum heat treatment regime. Generally at higher temperatures, e.g. 110 to 120‘C, a shorter time will be appropriate, e.g. 2 minutes.
The culture is preferably added to the said finely divided cereals in a quantity of 2 to 5% by weight of the suspension.
The fermentation is preferably carried out at a solids content of 40 to 50% by weight.
The said finely*divided cereals are preferably such that at least 90% by weight of the cereal particles pass through a sieve with a free mesh size of 500 pm.
The fermented suspension is preferably diluted by a factor of 6.6 to 6.8.
The invention includes a fermented cereal product produced by a method as described herein according to the invention.
The invention further provides a method for producing a culture of mesophilic Lactobacillus sp. for use in a method as described above comprising inoculating a buffered cereal meal medium, preferably a maize meal mediumzwith ground whole maize or maize
AP 0 0 0 1 2 2
BAD ORIGINAL meal, incubating the medium, and repeatedly subculturing the obtained culture in nutrient media containing progressively increasing concentrations of cereal meal.
The invention includes a culture of mesophilic Lactobacillus sp. in a maize meal nutrient medium produced by a method just described.
In accordance with particularly preferred aspects of the present invention, a method of the said type for the manufacture of a fermented cereal product has been given the characteristic that a suspension of the finely chopped or finely ground initial cereals in water is prepared, that a phosphate-buffered, aqueous nutrient medium containing a culture of mesophilic Lactobacillus sp., enriched from whole maize, is added to the suspension obtained, that the inoculated suspension, for the purpose of fermentation, is maintained at room temperature whilst acid formation (acidulation) and development of natural, flavouring substances are taking place, and that the fermented suspension is diluted with water and subsequently is heat-treated (pasteurized) while gelatinization occurs by heating to approximately 100*C for 2-4 minutes, preferably 3 minutes, so as to form the finished product.
A particularly appropriate nutrient medium of the above mentioned type can be manufactured in accordance with the invention in the following manner.
Ground whole maize is inoculated into sterile, aqueous, phosphate-buffered maize meal medium containing 5% maize meal, 1% potassium dihydrogen phosphate (KH2PO4) and 0.1% yeast extract (Y.E.) in tap water. After incubation for 48 hours at room temperature the culture obtained is subcultivated 3 times in non-sterile (or optionally non-sterile) maize meal suspensions containing 10%, 20% and 40%
respectively of maize meal, and 0.02% KH2PO4 in each subculture. Each subculture is incubated for 24 hours at room temperature, and the stock culture or the said nutrient medium is constituted of the last mentioned subculture which contains 40% maize meal and 0.02% KH2PO4. Beside the fact that this nutrient medium makes it possible to carry out the fermentation in a considerably shorter time than previously, that is to say approximately 1 day, compared with 2-3 days previously, it is a further advantage that the fermentation can take place at an appreciably higher sol ids content, e.g. at 40% or even higher compared with 30% in case of spontaneous fermentation in accordance with the traditional method described above.
An illustrative embodiment of the invention will now be described in more detail with special reference to the attached drawing which shows schematically an arrangement for the realisation of the method in accordance with the invention.
The arrangement comprises a fermentation vessel 4 provided with inlet 1, outlet 2 and stirrer 3 of the conventional type with a dished head or lid 4a, a conical end 4b and a· cylindrical, double-jacketed shell 4c of stainless steel. The inlet 1 of the vessel which is provided at the top near the lid 4a is connected to a water main (tap water) through aninlet duct 6 which between the inlet 1 and the water-main 5 has a shut-off valve 7 and a funnel-shaped arrangement 8 for the introduction of the starting material necessary for the realisation 4 of the method. The outlet 2 which is arranged centrally at the conical end 4b is connected to the water main 5 through a valve-controlled outlet duct 9. The water main has a shut-off valve 10 and is connected further to the inlet of a diluting tank 14 provided with inlet 11, outlet 12 and stirrer 13 of a design similar in principle to, but appreciably larger
APO 0012 2
BAD ORIGINAL than, the vessel 4, that is to say with dished head 14a, conical end 14b and a cylindrical shell 14c of stainless steel. The inlet 11 is located at the top by the head 14a, and the outlet 12 is arranged centrally at the conical end 14b and is connected to a conventional heat exchanger device 15 (pasteurisation appliance) through a valve-controlled outlet duct 16. The heat exchanger device 15, which may be, for example, of the plate-type with separate channel systems for the flow of heat-exchangeable media, that is to say a heat transfer medium and a product stream which is to be heated coming from the tank 14, in the present example should be dimensioned so that it makes possible a heating of the product stream passing through to at least 100*C in the course of approximately 2-4 minutes, e.g. 3 minutes.
The outlet for the product stream from the heat exchanger device 15 is connected to the product filling pipe of a conventional packing machine 17 through a duct 18 via a cooling device (not shown) and is adapted to pass the product stream from the heat exchanger device 15 to the packing machine in order to fill the product into prepared consumer packages 19 under preferably aseptic conditions.
In the realisation of the method in accordance with the invention which makes use of the arrangement described above, the following procedure is adopted.
The valve 10 in the water main 5 and the valvecontrolled outlet duct 9 at the outlet 2 of the vessel are shut and the valve 7 in the inlet duct 6 is opened, as a result of which water flows from the main into the vessel 4 through the open inlet duct 6. Through the funnel-shaped arrangement 8 is fed at the same time a suitable mixture of finely ground or finely chopped initial cereals which in the present example are constituted of 20% dhurra or millet and 80% maize
and which are mixed into and accompany the water stream passing by so as to form a homogeneous, stirred suspension in the fermentation vessel 4. The quantity of water and cereals introduced is controlled so that the suspension formed obtains a solids content of approximately 40-59% by weight. When the vessel 4 has been filled, the valve 7 is closed at the same time as a culture of mesophilic Lactobacillus sp., enriched from ground whole maize in the form of an aqueous, phosphate-buffered nutrient medium of the type which has been described above, and which thus contains 40% maize meal and 0.02% KH2PO4, is added to the suspension. For the purpose of fermentation the suspension so inoculated is then maintained at room temperature (approximately 25*0 during 24 hours when the suspension will ferment whilst forming acids (acidulation) and developing natural, flavouring substances. After the fermentation, the valve 10 and the valve-controlled outlet duct 9 are opened, the vessel is emptied of its fermented content, which is diluted as it accompanies the water stream in the duct 5 into the tank 14. The quantity of water which is used for the dilution of the fermented suspension from the vessel 4 is controlled such that the suspension is diluted by a factor of 6.6-6.8. After passage through the tank 14, the diluted, homogeneously mixed suspension is conducted via the outlet 12 and the duct 16 into the heat exchanger device 15 where the product stream is heated to at least approximately 100’C in 3 minutes with simultaneous gelatinization through heat exchange with a heat-transfer medium to form the finished fermented maize product of consistent, Ujilike flavour characteristics of the desired kind. The product is removed from the heat exchanger device 15 through the duct 18 and, after cooling, is conducted into the packing machine 17 for filling into prepared
APO00122
BAD ORIGINAL packages 19. The quantity of nutrient medium which is fed to the suspension for fermentation of the initial cereals may vary within wide limits even though in practice it has been found that particularly favourable results in respect of acidity and flavour are obtained for the product when the nutrient medium is added in quantities of 2 to 5%. To ensure a uniform, easily flowing consistency of the product the maize meal used as starting material should preferably be constituted so, that 90% of the maize particles pass through a sieve of a free mesh size of 500 ^im. Without departing from the concept of the invention, it is also possible to add to the fermented, diluted suspension, prior to the heat treatment or pasteurisation, a sweetening agent, e.g. raw cane sugar (sucrose) in a quantity of approximately 6%, in order to impart a sweetish taste to the finished product. To those versed in the art it will be obvious, moreover, that the colour of the product can be modified or standardised through the addition of one or other appropriately chosen combinations of colouring matters, which preferably is combined with, and is added together with the mixture of initial cereals.
The above describes methods effectively eliminate the problems discussed above which are intimately associated with spontaneous fermentation. The method lends itself very well to the rational, industrial manufacture of a fermented, maize-based cereal product of consistent, Uji-like flavour characteristics.
Claims (25)
1. A method for the manufacture of a fermented, cereal-product comprising suspending finely divided cereals in water, fermenting the suspension to produce acid formation (acidulation) and the development of natural flavouring, and diluting and heat treating the fermented suspension to produce pasteurisation and gelatinisation characterised in that to bring about said fermentation, the suspension is inoculated by adding a culture of mesophilic Lactobacillus sp. produced by incubating ground whole maize or maize meal.
2. A method as claimed in Claim 1, further characterised in that the said finely divided cereals consist predominantly of maize.
3. A method as claimed in Claim 2, further characterised that the said finely divided cereals comprise a mixture of dhurra and/or millet and maize meal.
4. A method as claimed in Claim 3, further characterised in that said finely divided cereals consist substantially of about 20% by weight dhurra and/or millet and about 80% by weight of maize meal.
5. A method as claimed in any preceding claim, further characterised in that the culture of mesophilic Lactobacillus sp, is in a buffered, aqueous, nutrient medium containing maize.
6. A method as claimed in Claim 5, further characterised in that the said culture is phosphate buffered.
7. A method as claimed in Claim 6, further characterised in that said culture contains about 0.02%, by weight of KH2PO4.
8. A method as claimed in any one of Claims 5 to 7, further characterised in that the said culture is produced by inoculating a buffered maize meal medium with ground whole maize or maize'meal, incubating the medium, and repeatedly subculturing the obtained
BAD ORIGINAL
AP 0 0 0 1 2 2 ι» ί
culture in nutrient media containing progressively increasing concentrations of maize meal.
9. A method as claimed in Claim 8, further characterised without the maize concentration in the last sub-culture is substantially equal to or a little less than the solids content of the said suspension of cereals to be fermented.
10. A method as claimed in Claim 8 or Claim 9, further characterised in that the maize concentration in the final subculture is about 40% by weight.
11. A method as claimed in Claim 10, further characterised in that the culture is produced by inoculating with ground whole maize a maize meal medium containing about 5% by weight maize meal, and incubating the culture for about 48 hours at about room temperature, and subcultivating the result three times successively in suspensions of maize meal containing respectively about 10%, 20% and 40% by weight of maize meal each subcultivation being incubated for about 24 hours at room temperature.
12. A method as claimed in Claim 11, further characterised in that the initial culture contains about 1% by weight of KH2PO4 and about 0.1% by weight of yeast extract.
13. A method as claimed in Claim 11 or Claim 12, further characterised in that the said subcultivation suspensions contain about 0.02% by weight KH2PO4.
14. A method as claimed in any preceding claim further characterised in that said heat-treatment is carried out by heating to 100*C or slightly above for a period of from 2 to 4 minutes.
15. A method as claimed in any preceding claim, further characterised in that the culture is added to the said finely divided cereals in a quantity of 2 to 5% by weight of the suspension.
I ·>
- 2
16. A method as claimed in any one of the preceding claims, further characterised in that the fermentation is carried out at a solids content of 40 to 50% by weight.
17. A method as claimed in any one of the preceding claims, further characterised in that the said finely divided cereals are such that at least 90% by weight of the cereal particles pass through a sieve with a free mesh size of 500 ^um.
18. A method as claimed in any one of the preceding claims, further characterised in that the fermented suspension is diluted by a factor of 6.6 to 6.8.
19. A fermented cereal product produced by a method as claimed in any preceding claim.
20. A method for producing a culture of mesophilic Lactobacillus sp, for use in a process as claimed in any one of the preceding claims characterised in that the method comprises inoculating a buffered medium with maize meal, incubating the medium, and repeatedly subculturing the obtained culture in nutrient media containing progressively increasing concentrations of maize meal.
21. A method as claimed in Claim 20, further characterised in that the maize concentration in the final subculture is about 40% by weight.
22. A method as claimed in Claim 21, further characterised in that the culture is produced by inoculating a maize meal medium containing about 5% by weight maize meal, and incubating the culture for about 48 hours at about room temperature, and subcultivat:ng the result three times successively in suspensions of maize meal containing respectively about 10%, 20% and 40% by weight of maize meal, each subcultivation being incubated for about 24 hours at room temperature.
23. A method as claimed in Claim 23, further characterised in that the initial culture contains
AP 0 0 0 1 2 2
BAD ORIGINAL about 1% by weight of KH2PO4 and about 0.1% by weight of yeast extract.
24. A method as claimed in Claim 22 or Claim 23, further characterised in that the said subcultivation suspensions contain about 0.02% by weight KH2PO4.
25. A culture of mesophilic Lactobacillus sp. in a maize meal nutrient medium produced by a method as claimed in any one of Claims 20 to 24.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8829350A GB2225922B (en) | 1988-12-16 | 1988-12-16 | A method for the manufacture of a fermented cereal product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AP8900156A0 AP8900156A0 (en) | 1990-01-31 |
| AP122A true AP122A (en) | 1991-02-20 |
Family
ID=10648588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| APAP/P/1989/000156A AP122A (en) | 1988-12-16 | 1989-12-16 | A method for the manufucture of a fermented cereal product. |
Country Status (2)
| Country | Link |
|---|---|
| AP (1) | AP122A (en) |
| GB (1) | GB2225922B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI88856C (en) * | 1990-05-18 | 1997-07-01 | Alko Yhtioet Oy | Process for the preparation of a fermented, mainly oat eclipsic, living microorganisms containing food |
| JPH05161473A (en) * | 1991-12-12 | 1993-06-29 | Tanisake:Kk | Nutritive auxiliary food |
| US8784798B2 (en) * | 2009-05-11 | 2014-07-22 | Nestec S.A. | Bifidobacterium longum NCC2705 (CNCM I-2618) and immune disorders |
| PL215631B1 (en) | 2010-09-16 | 2014-01-31 | Inst Biotechnologii Przemyslu Rolno Spozywczego Im Prof Waclawa Dabrowskiego | Method for manufacturing of fermented, healthy cereal drinks |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3963835A (en) * | 1974-02-01 | 1976-06-15 | Microlife Technics, Inc. | Fermented flour and method of preparation |
| JPS559756A (en) * | 1978-07-08 | 1980-01-23 | Kyowa Hakko Kogyo Co Ltd | Lactic acid beverage from rice and its preparation |
| GB2139994A (en) * | 1983-04-19 | 1984-11-21 | House Food Industrial Co | Sterilizing + filling apparatus |
| US4666719A (en) * | 1985-11-05 | 1987-05-19 | Spiller Monica A | Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3958016A (en) * | 1975-02-26 | 1976-05-18 | The Pillsbury Company | Method of hydroprocessing wheat |
-
1988
- 1988-12-16 GB GB8829350A patent/GB2225922B/en not_active Expired - Lifetime
-
1989
- 1989-12-16 AP APAP/P/1989/000156A patent/AP122A/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3963835A (en) * | 1974-02-01 | 1976-06-15 | Microlife Technics, Inc. | Fermented flour and method of preparation |
| JPS559756A (en) * | 1978-07-08 | 1980-01-23 | Kyowa Hakko Kogyo Co Ltd | Lactic acid beverage from rice and its preparation |
| GB2139994A (en) * | 1983-04-19 | 1984-11-21 | House Food Industrial Co | Sterilizing + filling apparatus |
| US4666719A (en) * | 1985-11-05 | 1987-05-19 | Spiller Monica A | Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2225922A (en) | 1990-06-20 |
| GB2225922B (en) | 1992-10-07 |
| AP8900156A0 (en) | 1990-01-31 |
| GB8829350D0 (en) | 1989-02-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69421057T2 (en) | Process for producing an acid-fermented starchy composition and for reducing the fermented milk product content and / or fruit content of a food | |
| CN106234591A (en) | A kind of high target base material secondary prepares the formula of Yoghourt, processing technology and using method thereof | |
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| CN110477333A (en) | A kind of fermentation process of characteristic acid soup | |
| AP122A (en) | A method for the manufucture of a fermented cereal product. | |
| CN108641861A (en) | Desalinate the brewing method and aromatic Chinese spirit of mud taste in aromatic Chinese spirit | |
| CN109511876A (en) | A kind of preparation of rice emulsifiable powder and application method | |
| CN107198016A (en) | A kind of extracting method of soybean protein isolate | |
| CN114621836B (en) | Yellow wine distiller's yeast and preparation method thereof | |
| CN109182054A (en) | Low-alcohol yellow rice wine and its production technology | |
| CN107114689A (en) | A kind of pre-mixed feeds prepare the pot type zymotechnique of less salt chilli oil bean cotyledon | |
| US1391219A (en) | Enzymic substance and process of making the same | |
| GB2092878A (en) | Liquid mahewu production | |
| CN1038010A (en) | Method for making slimming tea by inoculating fungus with tea leaves | |
| CN1073206A (en) | Production process of black rice thick wine | |
| CN109837169A (en) | Northern yellow rice wine koji-making production technology | |
| CN1114982A (en) | Natural thick highland barley wine | |
| CN111000182A (en) | Preparation method of Pu' er tea jelly | |
| JPS60196183A (en) | Preparation of liqueur containing monacolin k and monacolin j | |
| CN109043477A (en) | A kind of thin salt soy sauce and preparation method thereof | |
| CN107373596A (en) | A kind of glutinous rice spices and preparation method thereof | |
| CN108402370A (en) | A kind of fermented type potato solid beverage and preparation method thereof | |
| CN110583934B (en) | A kind of preparation method of Ophiopogon japonicus fermented beverage | |
| CN108559683A (en) | A kind of production method of sweet rice wine | |
| CN119174507B (en) | A semi-automated production equipment for preparing flavored red sour soup using a microbial method and its usage method |