CA2672477A1 - Synbiotic food products comprising pulses and methods for manufacturing the same - Google Patents
Synbiotic food products comprising pulses and methods for manufacturing the same Download PDFInfo
- Publication number
- CA2672477A1 CA2672477A1 CA002672477A CA2672477A CA2672477A1 CA 2672477 A1 CA2672477 A1 CA 2672477A1 CA 002672477 A CA002672477 A CA 002672477A CA 2672477 A CA2672477 A CA 2672477A CA 2672477 A1 CA2672477 A1 CA 2672477A1
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- Prior art keywords
- pulse crop
- starting material
- crop
- pulse
- cooked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000019722 synbiotics Nutrition 0.000 title claims abstract description 15
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000007858 starting material Substances 0.000 claims abstract description 21
- 238000011081 inoculation Methods 0.000 claims abstract 2
- 238000010411 cooking Methods 0.000 claims description 9
- 235000015141 kefir Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims 4
- 239000000463 material Substances 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 1
- 235000021251 pulses Nutrition 0.000 abstract description 16
- 239000000047 product Substances 0.000 abstract description 9
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 5
- 230000000529 probiotic effect Effects 0.000 abstract description 5
- 239000012467 final product Substances 0.000 abstract description 4
- 239000006041 probiotic Substances 0.000 abstract description 4
- 235000018291 probiotics Nutrition 0.000 abstract description 4
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 210000001072 colon Anatomy 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 230000003042 antagnostic effect Effects 0.000 abstract 1
- 230000003217 anti-cancerogenic effect Effects 0.000 abstract 1
- 230000002790 anti-mutagenic effect Effects 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000002513 implantation Methods 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract 1
- 229960005486 vaccine Drugs 0.000 abstract 1
- -1 vaccines Proteins 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000002411 adverse Effects 0.000 description 3
- 238000005360 mashing Methods 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 244000005706 microflora Species 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- GGLXDYDRZKRTDI-UHFFFAOYSA-N 3-(hydroxymethyl)-9-methoxy-5-methylbenzo[f][1]benzofuran-4-carbaldehyde Chemical compound C1=CC=C2C(OC)=C(OC=C3CO)C3=C(C=O)C2=C1C GGLXDYDRZKRTDI-UHFFFAOYSA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001481828 Glyptocephalus cynoglossus Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 102100022448 Maturin Human genes 0.000 description 1
- OMMCXYHUVDGUJQ-UHFFFAOYSA-N Maturin Natural products COc1c2occ(CO)c2c(C=O)c3cccc(C)c13 OMMCXYHUVDGUJQ-UHFFFAOYSA-N 0.000 description 1
- 101710152298 Maturin Proteins 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A process for preparing a synbiotic product from a pulse crop as a starting material and a synbiotic food containing the product prepared from a pulse crop as a starting material are disclosed according to the present invention. As opposite to conventional way (of fermenting raw beans which supposed to be cooked after) inoculation in it is applied to already cooked pulses.
Suggested simple technique enables a controlled fermentation at household and semi--industrial level. According to the described process in this invention, the final product has probiotic properties and it is placed into the individual containers or jars.
Obtained in such way product is related to probiotic based functional food.
Major benefits of it are:
-Increased number of ingested bacteria reaching the colon in a viable form -Stimulation in the colon of the growth and implantation of both exogenous and endogenous bacteria -Activation of metabolism of beneficial bacteria, antagonistic toward pathogenic bacteria -Anti-inflammatory, Anti-mutagenic, Anti-carcinogenic, and production of bioactive compounds (enzymes, vaccines, peptides etc).
-Prolonged shelf life.
Suggested simple technique enables a controlled fermentation at household and semi--industrial level. According to the described process in this invention, the final product has probiotic properties and it is placed into the individual containers or jars.
Obtained in such way product is related to probiotic based functional food.
Major benefits of it are:
-Increased number of ingested bacteria reaching the colon in a viable form -Stimulation in the colon of the growth and implantation of both exogenous and endogenous bacteria -Activation of metabolism of beneficial bacteria, antagonistic toward pathogenic bacteria -Anti-inflammatory, Anti-mutagenic, Anti-carcinogenic, and production of bioactive compounds (enzymes, vaccines, peptides etc).
-Prolonged shelf life.
Description
. ... _.... . . . . . ....._. . ..,._v ...... .. . ...:: ,.,.. ..._ . _..... .
.. .. ... ... . ... . .:,..... ._. , , ,... . ..._ . _.__...
THE DESCRIPTION OF SYNBIOTIC FOOD PRODUCTS COMPRISING PULSES
AND METHODS FOR MANUFACTURING THE SAME.
The present invention relates to a process for preparing a synbiotic product from a pulse crop as a starting material and a synbiotic food containing the product prepared from a pulse crop as a starting material.
The concept of synbiotics has been proposed to characterize health-enhancing foods and supplements used as functional food ingredients in humans (Gibson, 2004). It can be formulated as: Synbiotic = Probiotic + Prebiotic.
In the present invention, the term "pulse crop" means leguminous crop like beans and peas harvested solely for the dry grain. This excludes soybeans and peanuts;
green beans and green peas; crops which are used exclusively for sowing (clovers, alfalfa).
BACKGROUND AND THE SUMMARY OF INVENTION
Fermented foods since early history have formed an integral part of human's diet.
Unfortunately, the origins of most fermentation technologies for present moment were lost.
The term itself "fermented pulses" is nowadays related to beans in raw condition. In reality, fermentation process applied to them before cooking greatly improves pulse digestibility for humans. It can detoxify pulses by reducing haemagglutinin, phytate, oligosaccharides and trypsin inhibitors. Fermented or not, they still need to be cooked before consumption. After the cooking process, they are deprived of their valuable component (i.e. alive micro flora). As one can see, the traditional methods do not allow the final product to gain characteristics of a probiotic food.
The solution can be found through the adverse method According to this method, the initial product (i.e. pulse crop) passes the cooking stage first and only after that it is subjected to fermentation. The improved flavor and taste, enhanced nutritional value, appearance and refrigerated shelf life are the resulting benefits of the adverse method.
Initiation of the fermentation process can be started by micro-organisms including lactic acid bacteria (LAB) that positively influence the composition of the intestine micro flora. These microorganisms can be found in kefir starter cultures or other probiotic strains that are common to the dairy industry.
The suggested adverse method, when fermentation is followed by the cooking process, is known in Asian cuisine. The fermentation process there is initiated by "koji molds".
http=//www google coin/oatents/about?id-WZoYAAAAEBAJkoutput-text (US Patent number: 5885632 Issue date: Mar 23, 1999).
EXAMPLE
The production process of synbiotic product based on pulse crop can be outlined in the following steps.
_ _ , .. ... .. i . . . . . . . . .. . .,,: _ , .... , . _,_ ,. . _.... . . .. .. .
. .... .. .. . . . . . .. . . -..a: s. , .:._. . .::.. . . . .. . .. .. . ...
, . ,....
Raw pulses Soakin 2Cooking sSAL'I' OIII. SPICIES
Mashing i f) Baarley, Pearl It/WI~`t, Oas, Ricr;,Rye., SIDÃghsM, Sp~l~ ff , f-p Tfificalle, ~eA V?dld :rAce, Flax seed Quimoa ~
U
Cooked & Fer=mented - Coolin J"- '' K1E]F][R STAR'lC1ER
Inoculatin Maturin 7Refrigerating 1. Soaking in water (20C, 5-10 -15 hrs-which depends of type of used pulses) 2. Cooking. Steaming or boiling in low quantity of water. (Do not overcook!
Beans supposed to be half cooked) 3. Mashing. For mashing process of half cooked beans it is appropriate to use meat grinder. At this moment 10 Salt, vegetable oil (10-15 % by volume), and desirable spiced can be added. Oil should be sterilized in order to prevent undesirable inoculating.
.. .. ... ... . ... . .:,..... ._. , , ,... . ..._ . _.__...
THE DESCRIPTION OF SYNBIOTIC FOOD PRODUCTS COMPRISING PULSES
AND METHODS FOR MANUFACTURING THE SAME.
The present invention relates to a process for preparing a synbiotic product from a pulse crop as a starting material and a synbiotic food containing the product prepared from a pulse crop as a starting material.
The concept of synbiotics has been proposed to characterize health-enhancing foods and supplements used as functional food ingredients in humans (Gibson, 2004). It can be formulated as: Synbiotic = Probiotic + Prebiotic.
In the present invention, the term "pulse crop" means leguminous crop like beans and peas harvested solely for the dry grain. This excludes soybeans and peanuts;
green beans and green peas; crops which are used exclusively for sowing (clovers, alfalfa).
BACKGROUND AND THE SUMMARY OF INVENTION
Fermented foods since early history have formed an integral part of human's diet.
Unfortunately, the origins of most fermentation technologies for present moment were lost.
The term itself "fermented pulses" is nowadays related to beans in raw condition. In reality, fermentation process applied to them before cooking greatly improves pulse digestibility for humans. It can detoxify pulses by reducing haemagglutinin, phytate, oligosaccharides and trypsin inhibitors. Fermented or not, they still need to be cooked before consumption. After the cooking process, they are deprived of their valuable component (i.e. alive micro flora). As one can see, the traditional methods do not allow the final product to gain characteristics of a probiotic food.
The solution can be found through the adverse method According to this method, the initial product (i.e. pulse crop) passes the cooking stage first and only after that it is subjected to fermentation. The improved flavor and taste, enhanced nutritional value, appearance and refrigerated shelf life are the resulting benefits of the adverse method.
Initiation of the fermentation process can be started by micro-organisms including lactic acid bacteria (LAB) that positively influence the composition of the intestine micro flora. These microorganisms can be found in kefir starter cultures or other probiotic strains that are common to the dairy industry.
The suggested adverse method, when fermentation is followed by the cooking process, is known in Asian cuisine. The fermentation process there is initiated by "koji molds".
http=//www google coin/oatents/about?id-WZoYAAAAEBAJkoutput-text (US Patent number: 5885632 Issue date: Mar 23, 1999).
EXAMPLE
The production process of synbiotic product based on pulse crop can be outlined in the following steps.
_ _ , .. ... .. i . . . . . . . . .. . .,,: _ , .... , . _,_ ,. . _.... . . .. .. .
. .... .. .. . . . . . .. . . -..a: s. , .:._. . .::.. . . . .. . .. .. . ...
, . ,....
Raw pulses Soakin 2Cooking sSAL'I' OIII. SPICIES
Mashing i f) Baarley, Pearl It/WI~`t, Oas, Ricr;,Rye., SIDÃghsM, Sp~l~ ff , f-p Tfificalle, ~eA V?dld :rAce, Flax seed Quimoa ~
U
Cooked & Fer=mented - Coolin J"- '' K1E]F][R STAR'lC1ER
Inoculatin Maturin 7Refrigerating 1. Soaking in water (20C, 5-10 -15 hrs-which depends of type of used pulses) 2. Cooking. Steaming or boiling in low quantity of water. (Do not overcook!
Beans supposed to be half cooked) 3. Mashing. For mashing process of half cooked beans it is appropriate to use meat grinder. At this moment 10 Salt, vegetable oil (10-15 % by volume), and desirable spiced can be added. Oil should be sterilized in order to prevent undesirable inoculating.
4. Cooling (to 35-40C) 5. Inoculating with kefir starter or LAB cultures (not Koji molds). Lactic Acid Bacteria is a general name given to gram-positive bacteria witch assimilate sugar and whose final metabolite contains more than 50% molecule number of LA.
6. Maturing. Mashed and inoculated pulses are distributed into canning jars or container (containers), which should be kept in a warm place (30- 35C) for 3-4 days . For the next several days the temperature can be lowered to room temperature. During maturing process lids on jars should be loose to let excess gas come out.
7. Refrigerating. Lids are tightened up.
The final product has exceptionally long shelf life (months). It accounts for presence of a wide range of antimicrobial substances. The taste of this product can be compared to cheese.
Other types of seeds can be included in the process of preparing synbiotic product. These seeds (preliminary cooked, mashed or not) provide variety in appearance and taste of the final product. Cooked seeds could be fermented separately by LAB or kefir starter, which turns them into inoculants for the pulse crop as a starting material.
The final product has exceptionally long shelf life (months). It accounts for presence of a wide range of antimicrobial substances. The taste of this product can be compared to cheese.
Other types of seeds can be included in the process of preparing synbiotic product. These seeds (preliminary cooked, mashed or not) provide variety in appearance and taste of the final product. Cooked seeds could be fermented separately by LAB or kefir starter, which turns them into inoculants for the pulse crop as a starting material.
Claims (6)
1. A process for preparing a product from a pulse crop as a starting material which comprises the ordered steps of:
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop, cooling said cooked pulse crop, adding salt oil and spices, mixing a kefir starter (LAB) into said pulse crop, incubating said pulse crop, refrigerating
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop, cooling said cooked pulse crop, adding salt oil and spices, mixing a kefir starter (LAB) into said pulse crop, incubating said pulse crop, refrigerating
2. A process according to claim 1, wherein cooked seeds 10 (mashed or not, one of them or in combination of them) added to pulse crop as a starting material before the stage of inoculation during said step of preparing synbiotic food preparation.
3. A process according to claim 1, wherein cooked and (LAB) fermented 10seeds is added to pulse crop (as a starting material) as inoculating material.
4. A food product prepared from a pulse crop as a starting material, said product being prepared by the ordered steps of:
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop, cooling said cooked pulse crop, adding salt oil and spices, mixing a kefir starter(LAB) into said pulse crop, incubating said pulse crop, refrigerating
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop, cooling said cooked pulse crop, adding salt oil and spices, mixing a kefir starter(LAB) into said pulse crop, incubating said pulse crop, refrigerating
5. A food product prepared from a pulse crop as a starting material, said product being prepared by the ordered steps of:
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop, cooling said cooked pulse crop, adding salt oil and spices, adding cooked seeds (one of them or in combination, mashed or not) mixing a kefir starter(LAB) into said pulse crop, incubating said pulse crop, refrigerating
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop, cooling said cooked pulse crop, adding salt oil and spices, adding cooked seeds (one of them or in combination, mashed or not) mixing a kefir starter(LAB) into said pulse crop, incubating said pulse crop, refrigerating
6. A food product prepared from a pulse crop as a starting material, said product being prepared by the ordered steps of:
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop, cooling said cooked pulse crop, adding salt oil and spices, adding cooked and (LAB) fermented seeds (one of them or in combination, mashed or not) as an inoculating material mixing incubating said pulse crop, refrigerating
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop, cooling said cooked pulse crop, adding salt oil and spices, adding cooked and (LAB) fermented seeds (one of them or in combination, mashed or not) as an inoculating material mixing incubating said pulse crop, refrigerating
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002672477A CA2672477A1 (en) | 2009-07-24 | 2009-07-24 | Synbiotic food products comprising pulses and methods for manufacturing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002672477A CA2672477A1 (en) | 2009-07-24 | 2009-07-24 | Synbiotic food products comprising pulses and methods for manufacturing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2672477A1 true CA2672477A1 (en) | 2009-12-06 |
Family
ID=41412310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002672477A Abandoned CA2672477A1 (en) | 2009-07-24 | 2009-07-24 | Synbiotic food products comprising pulses and methods for manufacturing the same |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2672477A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2883460A1 (en) * | 2013-12-10 | 2015-06-17 | Anthony Nyinaku | Pulse fermentation |
-
2009
- 2009-07-24 CA CA002672477A patent/CA2672477A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2883460A1 (en) * | 2013-12-10 | 2015-06-17 | Anthony Nyinaku | Pulse fermentation |
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| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |
Effective date: 20130114 |