GB2225922A - A method for the manufacture of a fermented cereal product - Google Patents
A method for the manufacture of a fermented cereal product Download PDFInfo
- Publication number
- GB2225922A GB2225922A GB8829350A GB8829350A GB2225922A GB 2225922 A GB2225922 A GB 2225922A GB 8829350 A GB8829350 A GB 8829350A GB 8829350 A GB8829350 A GB 8829350A GB 2225922 A GB2225922 A GB 2225922A
- Authority
- GB
- United Kingdom
- Prior art keywords
- maize
- culture
- weight
- suspension
- maize meal
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000011868 grain product Nutrition 0.000 title claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 52
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 52
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 52
- 235000009973 maize Nutrition 0.000 claims abstract description 52
- 239000000725 suspension Substances 0.000 claims abstract description 36
- 235000012054 meals Nutrition 0.000 claims abstract description 33
- 235000013339 cereals Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 241000186610 Lactobacillus sp. Species 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 7
- 235000015097 nutrients Nutrition 0.000 claims description 17
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 14
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 14
- 239000007836 KH2PO4 Substances 0.000 claims description 13
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 13
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 238000011161 development Methods 0.000 claims description 4
- 235000019713 millet Nutrition 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 238000013337 sub-cultivation Methods 0.000 claims 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 6
- 150000007513 acids Chemical class 0.000 abstract description 3
- 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
- 230000002269 spontaneous effect Effects 0.000 description 4
- 229960004793 sucrose Drugs 0.000 description 4
- 238000012856 packing Methods 0.000 description 3
- 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
- 238000012546 transfer Methods 0.000 description 2
- 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
- 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 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
- 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
Abstract
In a method for the manufacture of a fermented, cereal product of reproducible, natural flavour characteristics, finely divided cereal for example maize is suspended in water, a culture of mesophilic Lactobacillus sp. is added to the suspension, the suspension is maintained e.g. at room temperature approximately 24 hours for fermentation of the cereals while developing acids (acidulation) and natural, flavouring substances, then the suspension is diluted with water and heat- treated (pasteurized) while gelatinization occurs to form the finished product. The culture may be produced by inoculating ground whole maize into a maize meal medium, incubating then subcultivating three times in maize meal suspensions containing successively increasing maize meal concentrations.
Description
A METHOD FOR THE MANUFACTURE OF A FERMENTED
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 time consuming owing -to the spontaneous fermentation which require 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 varyies with the frequently regionally and seasonally changing quality of the initial cereals used. This entails that the product to a corresponding 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 fermentotion-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 ecosomically 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 may previously, though without any success, to
develop an appropriate nutrient culture with the help of whilst it would be possible to carry out the fermenttion 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 (Chem,
Mikrobiol. Technol. Lebensm. 1983, 8(2), (40-5) and
Chemical Abstracts, Vol. 102, 1985, Abstract No.
44663X, Lebensm,-Wiss. Technol. 1984 17(5), 252-6) which describe 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., 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.
In accordance with the preferred aspects of the present invention, a method of the said type 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 1000C 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 solid 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 an inlet 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 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 (pasteurization 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 valve-controlled outlet duct 9 at the outlet 2 of the vessel 4 are shut and the valve 7 in the inlet duct 6 is opened, as a result of which water flows from the main 5 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 solid content of approximately 40-508 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"C) 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 its 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 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,
Uji-like 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 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 pm.
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 pasteurization, 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 standarised 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 eliminates 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 cereeal product of consistent, Uji-like flavour characteristics.
Claims (35)
1. A method for the manufacture of a fermented, cereal-product comprising suspending finely divided cereals in water, adding a culture of mesophilic
Lactobacillus sp., 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.
2. A method as claimed in Claim 1, wherein the said finely divided cereals consist predominantly of maize.
3. A method as claimed in Claim 2, wherein the said finely divided cereals comprise a mixture of dhurra and/or millet and maize meal.
4. A method as claimed in Claim 3, wherein 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, wherein the culture of mesophilic Lactobacillus sp. is in a buffered, aqueous, nutrient medium containing maize.
6. A method as claimed in Claim 5, wherein the said culture is phosphate buffered.
7. A method as claimed in Claim 6, wherein said culture contains about 0.02%, by weight of
KH2PO4.
8. A method as claimed in any one of Claims 5 to 7, wherein the said culture is produced by 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.
9. A method as claimed in Claim 8, wherein 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, wherein the maize concentration in the final subculture is about 40% by weight.
11. A method as claimed in Claim 10, wherein 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 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, wherein 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, wherein the said subcultivation suspensions contain about 0.02% by weight KH2PO4.
14. A method as claimed in any preceding claim wherein said heat-treatment is carried out by heating to 100etc or slightly above for a period of from 2 to 4 minutes.
15. A method as claimed in any preceding claim, wherein the culture is added to the said finely divided cereals in a quantity of 2 to 5% by weight of the suspension.
16. A method as claimed in any one of the preceding claims, wherein 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, wherein 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 sm.
18. A method as claimed in any one of the preceding claims, wherein the fermented suspension is diluted by a factor of 6.6 to 6.8.
19. A method for the manufacture of a fermented, maize-based cereal product substantially as hereinbefore described with reference to the accompanying drawing.
20. A fermented cereal product produced by a method as claimed in any preceding claim.
21. A method for producing a culture of mesophilic
Lactobacillus sp. for use in a process as claimed in any one of the preceding claims comprising 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.
22. A method as claimed in Claim 21, wherein the maize concentration in the final subculture is about 40% by weight.
23. A method as claimed in Claim 22, wherein 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 subcultivating the result three times successively in suspensions of maize meal containing respectively about 10%, 20% and 40E by weight of maize meal, each subcultivation being incubated for about 24 hours at room temperature.
24. A method as claimed in Claim 23, wherein the initial culture contains about 1% by weight of
KH2PO4 and about 0.1% by weight of yeast extract.
25. A method as claimed in Claim 23 or Claim 24, wherein the said subcultivation suspensions contain about 0.02% by weight KH2PO4.
26. A method for producing a culture of mesophilic
Lactobacillus sp. for use in a method as claimed in
Claim 1, substantially as hereinbefore particularly described.
27. A culture of mesophilic Lactobacillus sp. in a maize meal nutrient medium produced by a method as claimed in any one of Claims 21 to 26.
28. A method for manufacture of a fermented, maize-based cereal produce of consistent, satisfactory flavour characteristics, characterised in that a suspension of 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 susbtances are taking place, and that the fermented suspension is diluted with water and subsequently is heat-treated (pasteurization) while gelatinization occurs, by heating to, or slightly above 100etc for 2 to 4 minutes so as to form the finished product.
29. A method in accordance with Claim 28, characterised in that the nutrient medium contains 0.02E KH2PO4.
30. A method in accordance with Claim 28 or Claim 29, characterised in that the nutrient medium is added in a quantity of 2 to 5%.
31. A method in accordance with any one of Claims 28 to 30, characterised in that the fermentation is carried out at a solids content of 40 to 50%.
32. A method in accordance with any one of Claims 28 to 31 characterised in that the original cereals consist of 20% dhurra and/or millet and 80% maize meal.
33. A method in accordance with Claim 32, characterised in that the maize meal serving as initial material is constituted so that at least 90% of the meal particles pass through a sieve with a free mesh size of 500 pm.
34. A method in accordance with any one of Claims 28 to 33, characterised in that the fermented suspension is diluted by a factor of 6.6 to 6.8.
35. A method for the manufacture of a nutrient medium for the realisation of the method in accordance with any one of Claims 28 to 34, characterised in that ground whole maize is inoculated in sterile, aqueous, phosphate-buffered maize meal medium containing 5% maize meal, 1% potassium dihydrogen phospate (KH2PO4) and 0.1% yeast extract (Y.E) in tap water and is incubated for 48 hours at room temperature, that the culture obtained is subcultivated 3 times in non-sterile maize meal suspensions containing 10%, 20% and 40% respectively of maize meal and 0.02%
KH2PO4 in each subculture, and that the respective subcultures are incubated for 24 hours at room temperature, the nutrient medium being constituted of the last named subculture which contains 40% maize meal and 0.02% KH2PO4.
Priority Applications (2)
| 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 |
| APAP/P/1989/000156A AP122A (en) | 1988-12-16 | 1989-12-16 | A method for the manufucture of a fermented cereal product. |
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 (3)
| Publication Number | Publication Date |
|---|---|
| GB8829350D0 GB8829350D0 (en) | 1989-02-01 |
| GB2225922A true GB2225922A (en) | 1990-06-20 |
| GB2225922B GB2225922B (en) | 1992-10-07 |
Family
ID=10648588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8829350A Expired - Lifetime GB2225922B (en) | 1988-12-16 | 1988-12-16 | A method for the manufacture of a fermented cereal product |
Country Status (2)
| Country | Link |
|---|---|
| AP (1) | AP122A (en) |
| GB (1) | GB2225922B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1991017672A1 (en) * | 1990-05-18 | 1991-11-28 | Hannu Salovaara | Food product containing dietary fiber and method of making said product |
| FR2684847A1 (en) * | 1991-12-12 | 1993-06-18 | Tanisake Kk | NUTRITIONAL SUPPLEMENT. |
| WO2010139531A1 (en) * | 2009-05-11 | 2010-12-09 | Nestec S.A. | Breakfast cereals containing probiotic micro organisms |
| WO2012036576A1 (en) | 2010-09-16 | 2012-03-22 | Instytut Biotechnologii Przemysłu Rolnospożywczego | Method of production of fermented, pro-healthy, cereal beverages |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1508111A (en) * | 1975-02-26 | 1978-04-19 | Pillsbury Co | Hydroprocessing of wheat |
Family Cites Families (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 |
| GB2139994B (en) * | 1983-04-19 | 1986-08-13 | 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 |
-
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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1508111A (en) * | 1975-02-26 | 1978-04-19 | Pillsbury Co | Hydroprocessing of wheat |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1991017672A1 (en) * | 1990-05-18 | 1991-11-28 | Hannu Salovaara | Food product containing dietary fiber and method of making said product |
| FR2684847A1 (en) * | 1991-12-12 | 1993-06-18 | Tanisake Kk | NUTRITIONAL SUPPLEMENT. |
| WO2010139531A1 (en) * | 2009-05-11 | 2010-12-09 | Nestec S.A. | Breakfast cereals containing probiotic micro organisms |
| WO2011000621A1 (en) * | 2009-05-11 | 2011-01-06 | Nestec S.A. | Infant cereal comprising non-replicating probiotic microorganisms |
| US8916374B2 (en) | 2009-05-11 | 2014-12-23 | Nestec S.A. | Infant cereal comprising non-replicating probiotic microorganisms |
| WO2012036576A1 (en) | 2010-09-16 | 2012-03-22 | Instytut Biotechnologii Przemysłu Rolnospożywczego | Method of production of fermented, pro-healthy, cereal beverages |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2225922B (en) | 1992-10-07 |
| AP122A (en) | 1991-02-20 |
| GB8829350D0 (en) | 1989-02-01 |
| AP8900156A0 (en) | 1990-01-31 |
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Effective date: 19961216 |