WO2006039768A1

WO2006039768A1 - Fermented functional food on the basis of soy containing probiotics and prebiotics and process of production thereof

Info

Publication number: WO2006039768A1
Application number: PCT/BR2005/000189
Authority: WO
Inventors: Francisco Maugeri Filho; Julio Lucio Mukuno; Olga Lùcia MONDRAGÒN BERNAL
Original assignee: Universidade Estadual De Campinas-Unicamp
Priority date: 2004-09-17
Filing date: 2005-09-19
Publication date: 2006-04-20
Also published as: BRPI0404152A

Abstract

The present invention relates to a fermented functional food on the basis of soy containing probiotics and prebiotics and a process of production thereof. The functional food contains water soluble soybean extract, water, probiotics, prebiotics, sweetening and optional food additives and functional agents. The process comprises the preparation of the inoculum and of the fermentation medium, the inoculation with the probiotics, the fermentation, optional treatments, packaging and refrigeration.

Description

Fermented functional food on the basis of soy containing probiotics and prebiotics and process of production thereof

The present invention relates processes of functional and/or symbiotic food production, fermented or not, derivatives of the soy extract contends agent probiotic (live microorganisms) and enriched or not with prebiotic agents, in natura, sweetened or tempered, in the intention of if getting a functional supplement and/or symbiotic, propitiating benefits to the health of the host. More specifically, the products are gotten through the fermentation or not of the soy extract or in mixture with other vegetal extracts (as fruit juices, cereals, vegetables, the any consumable vegetal part) for the addition of bacteria of the Lactobacillus spp, Bifidobacterium sp, Enterococcus sp, Lactococcus sp, Eubactόrias, Streptococcus sp and Streptococci sp, free or in mixture in excellent conditions of process; with the addition or without of vegetable sugars as fructose, glucose, sucrose, sweeteners as sucralose, acesulfame-K, stevia, xylitol, among others; enriched or not with prebiotic agents as polydextrose, oligosaccharides fructo-oligosaccharides, inulin, isomalto-oligosaccharides, glucomannan oligosaccharides , lactulose, lactilol, etc.; other functional food ingredients can be added as phytosterols, polyunsaturated fatty acids, antioxidant, vitamins and minerals; and other components of flavor, tasty and texture, as prepared fruit and/or vegetables, minerals, and auxiliaries substances of texture, homogenization and stabilization as gums, pectin and among others.

These products can be presented in the form of finished products or accused, as liofilizad or in dust for instantaneous mixtures, or finished products as solid, semisolid or liquid fermented or not. FUNDAMENTION

Since the times of Metchnikoff (the first one that it related health with the regular fermented milk consumption, in century XIX), it is known that a balanced intestinal flora is important for the health and well-being of man (Morelli et al, 2003). Additionally, it promotes normal functioning of the intestine and protection against pathogenic bacteria, exerting beneficial effect in the metabolic and immune system (Bengmark, 1998). The capacity of control of the growth of potential pathogenic bacteria depends on the proper function of the microflora. The unbalancing of the microflora of colon with relative predominance of aggressive bacteria and the insufficient concentration of protective species have been associated the inflammation in colon and other intestinal illness.

Recently, it has had a great advance in the development of the called products probiotic (Tamime, 1995). The probiotics are foods supplements of live micro- organisms administered in adequate amounts which confer a beneficial physiological effect on the host, for the improvement of the rocking of the intestinal flora (Guarner, 1998).

In fact, it has demonstrated that probiotics (live micro-organisms), prebiotics (oligosaccharides not digestible) and symbiotics (mixture of probiotics and prebiotics) modify the composition of the microflora, restoring microbiano rocking and, consequently, have the potential to bring health benefits. However, it was only in the last years that carried through clinical studies had helped to clarify and to evidence the promotional effect to the health, as well as the ones of preventive effect to the diarrhea associates the antibiotics, as treatments for acute diarrhea, intestinal inflammatory illness, eradication of the infection for C difficile and improves of the intestinal immunity.

Currently it evidenced that the probiotics effect are specific for each ancestries and that pertaining to the same species can present or no probiotic effect. In consequence, in recent years it had an increasing demand of election, by means of tests in vitro and in vivo, of new ancestries with superior or potential probiotic effect. It has a general consensus that the probiotics ancestries must be of origin human being, because these bacteria have a bigger possibility to compete with the resident bacteria, and of if becoming predominant after the ingestion and persisting in the environment of colon for some hours after the interruption of its use. The prebiotics substances are ' not digestible food ingredients that selected groups of the beneficial bacteria can fermetend; its positive influence in the intestinal flora has been tested in some studies in that the use of together probiotics species with prebiotics substances will supply a combined effect, nominated "symbiotic". A great number of new species of lactobacilli and bifidobacteria has been previously isolated of excrements samples of different ages groups, identified genetically, and avaliated in vivo or in vitro, being some of them: Lactobacilli spp. L. paracasei spp, L. gasseri spp, Bifidobaterium in sight of its application as probiotics. A symbiotic formularization consists of the mixture of selected species of probiotics and prebiotics ingredients as the oligosaccharides. In this invention, symbiotics formulas contend other additives as fibres, antioxidant substances, amino acids as glutamin, vitamins and minerals as zinc, can be prepared. The reason of these formularizations is to explore the action would complement resultant of the mixture of probiotics with species of different intrinsic properties and the promotion of the growth of bifidobacteria for the prebiotics as the oligosaccharides, polydextrose, among others. The presence of prebiotics in combination with probiotics bacteria in one exactly product consists in a symbiotic food (Roberfroid et al., 1998). As much the prebiotics, as probiotics and symbiotics foods are functional foods, they have the potential to promote the health of different form to traditionally made by the nutrients contained in the food.

One of the main uses of probiotics for the species human being it has been of dietary aid, to restitute and/or to prevent the unbalancing of intestinal microbiota. The main species that have been used for probiotics are genero bacterias of the Lactobacillus as Lactobacillus acidophilus, Lactobacillus case/, Lactobacillus paracasei spp, Lactobacillus rhamnosus, Lactobacillus johnsonii. Species of Enterococcus, Bacillus, Bifidobacterium have been used in the composition of some probiotics. (Blacksmith et al. 2000).

Many products contain bifidobacteria; B. Bifidum and B. Longum, used with mixture of cultures in combination with L. acidophilus and yoghurt cultures (L. delbrueckii subsp. bulgaricus and/or Streptococcuus salivarus subsp. thermophilus) in preparation of functional products. Some cases Lactococcus ssp. and Pediococcus acidilactici also are used.

Genera bacterias of the Lactobacillus act in the thin intestine, and the bifidogenic group acts in the thick intestine, specific in colon region. These microorganism groups in the host are made by means of administration of selected species, that will have to be in high and viable numbers at the moment of the consumption. The mixture of cepas alive of L. acidophilus and species genera Bifidobacterium, used in bio-beverage production, are known recently such as AB-cultivos (Laurens- Hattingh et al., 2000). Mixture of AB cultures with S. thermophilus produces the calls fermented products ABT (Vinderola et al, 2000). However, the functional foods, such as AB-cultivos and other beverages existing in the market are the milk base, therefore has the lactose.

Lactase, present enzyme in the thin intestine human, capable to divide the lactose in its simple sugars, glucose and galactose, is present normally in the digestive treatment of the children and adults, particularly people not accustomed to drink milk. People with this deficiency development diarrhea and other symptoms when drinking milk (Fooks, 1999, Pike, 1975), what it limits the functional beverage use the milk base. The soy extract has qualities that allow to select it as alternative to get fermented beverage with probiotic for its similarity with cow milk in the composition and behavior physicist-chemistry, and, is an alternative of consumption for people who present allergies and/or alimentary disturb, when ingestion of maternal milk or cow milk (mainly nursing), in accordance with the FAO-WHO (Zangelmi and Tagliolatto, 1982), besides containing natural oligosaccharides (rafinose and estaquiose) considered such as prebiotics when stimulating the growth of probities (Hou et al. 2000). Soy extract can be cited: Not contain lactose, others proprieties are highly digestible, low cost, not contain cholesterol and reduces the organism cholesterol, indicated for diabetic, because it does not contain starch and low percent of carbohydrate, contains iron, preventing the anemia, contains isoflavonas that they act in the hormonal replacement, is excellent for treatments pos surgery, therefore not cause flatulence problems (www.cnpso.embrapa.br, 2003, Zangelmi and Tagliolatto, 1982) Have a world-wide trend for consumption of wellness drinks or of the importance of healthful diets (Almeida et al., 1997 and Almeida, 1997).

Soy is interesting- for can good chemical and nutricionais characteristics. It is a functional food, therefore it possess substances that help to reduce the risk of certain illnesses. The soy can be form used of preventive and therapeutical in the treatment of cardiovascular illnesses, cancer, osteoporose and menopause symptoms (Hasler, 1998)

Consumer choices food based on the information given in the packing and label of the product, is not enough that a food presents good nutritional characteristics and allegations of health to be well accepted for the consumer, also evaluates price, convenience of use/prepare and especially the sensory quality of the food. A product with low acceptance sensory for the consumers, such as "soy milk" , together to the occidental populations, it needs to have its improved sensory characteristics, mainly its flavor and tasty, can be more attractive for people of not Asian origin (Behrens, 2002). Sensory, soy extract fermentation for L acidophilus and L. casei contributes of the flavor, and tasty of the product. Activity proteolytic, of these microrganismos mainly L. casei, is responsible for the formation of precursors of the tasty and flavor, contributing for the elimination of off flavor, caused by the n-hexanal. (Murti et al. 1993). The oligosaccharides, such as fructooligosaccharides (FOS), present physical and physiological properties that become them in composites of great potential of application in foods for human and animal nutrition. (U.S. Pat.:5.314.810), are not interest only as alternative sweeteners, of low calorie and for diabetic, but also for being bifidogenic substances when promoting the growth of bifidobacterias (0202602- 3)(Pinheiro BR₁ 2002). The FOS very are applied in foods, such as soluble fibres and prebiotics foods, or either, not digestible food ingredients that affect benefic host, stimulating selectively the growth or activity of an limited number of colon bacteria or beneficial flora, such as the probiotics microrganism (Yun, 1996).

Recently, has attributed prebiotics effect of polydextrose. It is a polysaccharide composed of randomly cross-linked glucose with all types of glycosidic bonds, containing minor amounts of bound sorbitol and acid. A amount of polydextrose is fermented in the thick intestine, but it is not digestible and absorbed in the thin intestine, and its bigger part it is excrement, having had physiological effect with diet fibres, favorable growth microflora, more fatty acids of short chain production, reduction metabolism carcinogenic (Jie et al, 2000).

A comparative study demonstrated that a diet supplemented with Litesse, reduced fecal pH and the carcinogenic substance production as indol and p-cresol (Endo et al 1991: Endo, K et al (1991) Bifidobac.Microflora. 10:53-64). Litesse is a slowly fermented carbohydrate that it promotes the continuous supply of energy to the long of colon, what cause changes in the intestine microbian, improving growth microorganism with positive effects, allowing the fermentation of lactic acid. The gas production and lactic acid are reduced in the end of colon, thus reducing stress gastrointestinal. Litesse very is well^' 'tolerated in high dosages such as 90g/day (FDA petiton, 1978) and its effect prebiotics can be observed in so low dosages as 4g/day (Zhong et al 2000). A great difficulty found in the functional bevarage production with microorganisms livings, creature is the survival of the probiotics bacteria in the media fermentation. This survival depends ^"on cepas used, interaction between species, culture conditions, chemical composition (p.ex. carbon source), final acidity, solid contents, growth promoters and inhibitors, sugar concentration (osmotic pressure), oxygen dissolved (especially for bifidobacterias), amount of inoculum, incubation temperature, time of fermentation and temperature of storage (Laurens-Hattingh et al., 2000). The survival of L. acidophilus and species generas of the type Bifidobacterium are affected, by the species that participate in the fermentation, just of the secretion metabolic by other microorganisms. The inhibition of the bifidobacterias in yoghurt is known, owed to the antagonistic effects between the culture starter, having been shown which substances produced for L. bulgaricus were causing the decrease of L. acidophilus and of Bifidobacterium ssp during the storage in refrigeration of yoghurt; the peroxide of hydrogen produced during the manufacture is the principal substance that causes this antagonism (Dave and Sha, 1996 and 1998). The superacidification caused for L. bulgaricus during the storage also affects the viability of L. acidophilus. Second Rybka and Kailasapathy (1995), the presence of L. bulgaricus is the principal cause of the mortality of L. acidophilus and of Bifidobacterium ssp. As for the preparation of the inoculum, the obvious US 6,033,691 teaches that the cepa of Lactobacillus ssp are cultivated amid the base of milk, thermally treated, for example, to 90 ⁰C for 5-6 minutes. The product is cooled to 37 ⁰C and added of oligoelements like iron, cobalt, and molybdenum and additive such as biotin and aminoacids, when. the pH is adjusting between 6,50 and 7,75. The vine plants of the lactobacilos are lifted in a physiologic solution sterile and inoculated. The incubation is usually begun and continued to 37 ⁰C during the period been guided by count of the viable flora, between 105 and 109 UFC/ml. During the period of culture it is important the pH maintains between 6,30 and 6,60 through use of solutions tampon or acids and bases biocompatible. There is stipulated a number bigger than 10⁷ UFC/ml to reach the best therapeutic effect (Rybka and Kailasapathy, 1995). The regulation of the Australian Food Standards code, he says that the fermented products are applied pH 4,5 or juvenile to avoid *the growth of contaminants patogenics (Laurens-Hattingh et al., 2001). In order that the fermented drink was considered a product probiotic, it is necessary what the bacteria probiotic survive in the product during his life of shelf. In order that the fermented drink was considered a pro-product - biόtico it is necessary what the bacteria probiόticas survive in the product during his life of shelf. (Saxelin, et al ., 1999). In Japan it established a quantity of oligosaccharides what supplements the request for 0,8 g/kg of physical weight daily (Yun, 1996). Several authors comment about how and how much must be the size of the inόculo: the cultures liofilizadas of probiotics are applied generally through the technician DVS (Direct Vat Set) (Saarela et al., 2000), it means, straightly of the sachet in the middle of fermentation; the microorganisms probiotics liofilizados what are marketed at present are highly concentrated and there must contain at least 5 x 109 UFC/mL or UFC/g (Kurmam and Rasic, 1992). It is advised to use a high level of I inoculate between 10-20 % (Varman, 1994), but the increase of the level of inόculo does not improve the viability of the probiotics (Dave and Shah, 1997). Some studies (Hansen, 1985) suggest to use 700-800 millions of L acidophilus/mL and 400-500 millions of B. bifidum/mL, since inόculos inferiors to 104:103 (B.bifidum: L. acidophilus) the growth is abolished. In the world-wide, market of functional foods there are varied developments of probiotics and prebiotics in milk or vegetable extracts: pharmaceutical preparations of extracts of isoflavonas of the soy in combination with probiotics living creatures with action in problems connected with the menopause (EP1186295A1); ice cream done with vegetable milk when soya milk and syrup of rich cereal fermented specially in glucose with lactic bacterium, preferivelmente probiόtica (FR2789854); I feed nutricional fortifier of palmipedes for production of pate done from flour of soy or pea mingled with bicarbonate of sodium, probiotics, vitamins, minerals, serum and aminoacidos and taken in the form of bullets you were chewing (FR2668683), products as cheese and yoghurt of soy with lactic cultures (US 6,254,900); biologically containing Lactobacillus I casei product of active milk ATCC55544 and Lactobacillus acidophilus ATCC 55543 added of Streptococcus and when it then fermented (US 6,033,691); mixtures of lively bacteria liofilizadas of sorts of Bifidobacterium ssp and Lactobacillus ssp and one or more oligosaccharides (US 5,895,648); sorts of isolated Bifidobacterium incorporated in foods, drinks, foods for animals and or nourishing supplements (US 5,922,375); functional food simbiόtico containing lactic bacteria, being a biscuit with a part cooked when am containing fibers and a not cooked part I contend lactobacilos liofilizados (US 6,544,568), Preparation what it contains oligosaccharidess and probiotics (US 6,783,780). None of the inventos mentioned previously presents the characteristics of fermented food of extract hidrossolύvel of soy without lactose and with mixture of one or any more sorts of lactobacilos and bifidobacterias or other sorts probiόticas in elevated and viable numbers in symbiosis with oligosaccharides or other prebiotics and functional substances. So, we see that it would be interesting several functional foodstuffs of extract develop hidrossolύvel of soy and derivates, mainly formulations simbiόticas what have lively microorganisms, more specifically a stable combination of vine plants of microorganisms probiotics and of substances prebiόticas, made rich or added of other functional agents so that they are also terapeuticamente efficient, pleasant for the consumer or like substitutes of the milk derivates, healthy option for vegetarian, allergic or intolerant to the components of the milk, without cholesterol, gluten, lactose, low content of calories, low carb, diet and ligth, maintaining the survival of these agents probiotics even during his time of shelf, unless it has the drawbacks of the presence of lactose and of contaminantes patogenicos. One treats the present invention as functional foods, his process of production and of the nourishing functional composition based on the extract hidrossolύvel of soy containing agents probiotics (lively microorganisms) and made rich or not with oligosaccharides prebiotics, in the intention of a food functional supplement been obtained, favoring benefits to health of a landlord.

More specifically, the present invention is treated of: a) functional fermented drinks or not the base of soy or mixture with other vegetable extracts, containing agents probiotics pure or got on well together in the foolish form, added to agents prebiotics, b) semi-solid products to base of soy or mixture with other vegetable extracts, containing agents probiotics, with or without agents prebiotics, of the type desserts, or bunches for salad c) solid products been derived from the soy or extracts of soy of the type fresh, white cheeses semi-solid or ripened containing agents probiotics, with or without agents prebiotics, d) dry formulations liofilizadas or in powder containing agents probiotics, with or without agents prebiotics, of the type mixtures instant or semi- prepared, for drinks, desserts or bunches; all of them a), b) c) and d) serving like food supplements com propriedades rcio.1982. p 97-132. More specifically still, the present invention is based on the fermentation of hdrossolύvel soy extract of for bacteria of the Lactobacillus sorts spp (group), Bifidobacterium sp. (group B), Enterococcus spp (group C), Streptococcus sp (group D) pure or in mixture, in excellent conditions of process, with the addition or of you do not sweeten as fructose, glucose, sacarose, xilitol, or hipocalόricos sweeteners as sucralose, acesulfame-k, estevia, aspartame, among others and/or prebiotics as the fructooligossacarideos, polidextrose, inulina, mananooligosaccharides, galactooligosaccharides, transgalactooligosaccharides, Isso-maltooligosaccharides, xilooligosaccharides, lactulose, lactilol, The microorganisms to be selected in pertaining the functional food of the present invention to the group are represented mainly by: Lactobacillus acidophilus LAC4, Lactobacillus acidophilus La-5?, Lactobacillus acidophilus, Lactobacillus paracasei subsp paracasei LBC81, Lactobacillus paracasei spp, Lactobacillus I casei spp, Lactobacillus paracasei spp, Lactobacillus plantarum, Lactobacillus rhamnosus, L. gasseri spp, Lactobacillus salivarus, Lactobacillus johnsonii, Lactobacillus crispatus, Lactobacillus reuteri, Lactobacillus delbrueckii subsp buigaricus. Being the grifados in boldface, catalogued microrganismos previously with probiόtica action. The pertaining microorganisms to group B represented for: Bifidobacterium longum BL04, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium bifidum BB12, Brief Bifidobacterium, Bifidobacterium infantile, Bifidobacterium adolescentis, Bifidobacterium lactis. Being the grifados in boldface, catalogued microrganismos previously with probiόtica action.

The pertaining microorganisms to group C represented by: Enterococcus faecalis, Enterococcus faecium, Lactococcus lactis, Pediococcus acidilactici. Being the grifados in boldface, catalogued microrganismos previously with probiόtica action. The pertaining microorganisms to group D represented by: Streptococcus thermophilus, Streptococcus faecium, Streptococcus salivarus. The inόculos of the present invention when used in the pure form they will possess one cepa selected of the group, or one cepa selected of group B, or one cepa selected of group C. When used in set, they will be combined up to 4 species selected of the groups, B, C and D in the following optional forms: 1A; 2A; 3A; 4A; 1B; 2B; 3B; 4B; 1C; 2C; 3C; 4C; 1A + 1B; 2A + 1 B; 2A + 2B; 3A + 1B; 1A + 2B; 1A + 3B; 1A + 1C + 1B; 1A + 1C + 2B; 2A + 1C + 1B; 1A + 2C + 1 B, 1C + 1B; 2C + 1B; 2C + 2B; 1C + 2B; 1C + 3B, since that they are presented of steady form, viable and terapeuticamente efficient in all the useful life of the to be consumed product. In the previous combinations any selected species can be substituted by one or two species of group D, until completing 4. The extract hydrosoluble of soy has qualities that they allow to select it as alternative to get drunk leavend with probiotic for its similarity with bovine milk or of another origin, in the composition and behavior physicist-chemistry and is an alternative of consumption for people who present allergies and/or illnesses for the milk ingestion, besides containing natural oligossacarideos (rafinose and estaquiose) considered as prebiotics when stimulating the growth of probiotics. As expressed in clear US 6,254,900, the soy products present good apelos and are widely used in different forms. All gotten vegetal protein of the soy easily is digested and is a valued substitute of the animal protein in diverse applications. The soy products basically do not contain cholesterol nor animal fats, data the fact of that extreme amounts of said substances can cause negative effect to the health. The soy products are particularly important for alergicas people to the animal milk protein, or for who it does not digest lactose, or for diabetic. The proteins of the soy are significantly more fades to digest of that the proteins of milk for the people who suffer stomachal and intestinais illnesses.

In the last years, it has also happened for diverse reasons, an increment in the number of people exclusively vegetarian food consumers, for necessity or choice. The number of consumers with necessities of hipocalόricas diets, "low carb" and decreases in fats, that present problems related to the corporal weight and coronary illnesses, has increase drastically. The proteins of the soy theoretically can substitute of animal origin in many products. The disadvantage of the manufactured products using proteins of the soy is that they possess a typical flavor of leguminosa, which is subjectively more or less pleasant, influencing the frequency of its consumption.

Clear US 6,254,900 describes the method to manufacture soy products. Using this method, partially the typical residual flavor of the soy is eliminated. But the products present lactose, therefore it is added to propitiate the lactica fermentation, and, also high content caloric for the addition of vegetal fats to get the similar sensorial characteristics to the milk products. The objective of the present invention is to teach methods and formulates to get diverse manufactured products of soy, with the maceramento or substantial reduction of the residual flavor and keeping the healthful, functional food characteristics and or simbiόticos, with low calories using substitute of fat or minims amounts of vegetal oils, and without containing lactose. Preferential, the boiled must I contend fructooligossacarideos used in the present invention is produced as present process in the patent has In the BR0202.602-3. But also they can be added prebiotics commercial in its liquid or solid forms, as polidextrose, fructooligossacarideos, inulina, mananooligossacarideos, galactooligossacarideos, transgalactooligossacarideos, Isso-maltooligossacarϊdeos, xiloligossacarideos, lactulosa, lactilol, rafinose e estaquiose. It fits to stand out that the food or nourishing composition of the present invention must possess stability enough to keep its pharmaceutical properties for a long period, guaranteeing that its benefits are gifts during the period of transport, stockage, venda and consumption:, SOON DESCRIPTION OF FIGURES And TABLES To follow reference to the .Figures and Tables that follow this descriptive report, for better agreement becomes, as it follows: Table 2 shows the values of pH, reducing sugars (AIR) and total reducing sugars (ART) in g/L of soy extract and some drinks leavend with and without addition of boiled must of sugars I contend FOS. Table 3 shows additives, function and allowed maximum concentration in the end item for Alimentary Additives For Foods To the Base De Cereais For Infantile Feeding of the Anvisa, Resolution RDC n⁰ 27, of 13 of February of 2004 where It approves for Foods to the Base of Cereals for Infantile Feeding the extension of coadjuvantes alimentary additive use of technology; e, ANVISA, Resolution RDC n⁰ 24, of 15 of February of 2005 where it shows to the Regulation Technician Who Approves the Use Of the Alimentary Additives, Coadjuvantes De Tecnologia, Establishing Its Functions and Limits, and Vehicles For Vitaminic Supplements and Or Minerals. Figure 1 illustrates the growth of the ancestries of B. longum BL04, L. acidophilus LAC4, L. paracasei subsp paracasei LBC81 in pure culture and mixture, in extract hidrossolύvel of soy 7.5% 37°C. Figure 2 illustrates the growth of the microrganismos in hidrossolύveis extracts of soy contends FOS using mixture of L. paracasei subsp paracasei LBC81 and B. longum BL04; of L. acidophilus LAC4 and B. longum BL04 and of L. paracasei subsp paracasei LBC81, L. acidophilus LAC4 and B. longum BL04. Figure 3 illustrates the growth of the microrganismo, reducing alteration of pH, sugars and total reducing sugars during the extract fermentation hidrossolύvel of soy 7,5 % with and without FOS addition using mixture of L. paracasei subsp paracasei LBC81 , L. acidophilus LAC4 and B. longum BL04. Figure 4 illustrates the orientativo procedure to elaborate simbiόticos products from mixtures in dust as explained in example 11 of the description of the invention DETAILED DESCRIPTION OF THE INVENTION

The present invention refers to liquid, solid or semi-solid nourishing compositions and to the derivative foods from these compositions, as well as the processes of production, in which the used ingredients are: soy hydrosoluble extract (6-15 %), probiotic organism (min 1x106 UFC/mL or UFC/g), prebiotioc elements (max 40 g/dosis), water (70-94 %), other nourishing functional and additive elements (according to the established by legislation). The organisms probiotics of the present invention can be selected of the group A, B, C and D a seguir: The group A is represented by Lactobacillus acidophilus LAC4, Lactobacillus acidophilus, Lactobacillus acidophilus La-5™, Lactobacillus paracasei subsp paracasei LBC81, Lactobacillus paracasei spp, Lactobacillus casei spp, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivaruss, Lactobacillus johns' onii, Lactobacillus chspatus, Lactobacillus reuteri, Lactobacillus delbrueckii subsp_^ bulgaricus, or another microorganism of the type Lactobacillus considered probiotic. The group B is represented by Bifidobacterium longum BL04, Bifidobacterium longum, Bifidobacterium bifidum Bifidobacterium bifidum BB12 ™, Bifidobacterium breve Bifidobacterium infantis Bifidobacterium adolescentis, Bifidobacterium lactis, or another microorganism of the type Bifidobacterium considered probiotic. The group C is represented by: Enterococcus faecalis, Enterococcus faecium, Lactococcus lactis, Pediococcus acidilactici. The group D is represented by: Streptococcus thermophilus Streptococcus faecium, Streptococcus lactis, Streptococcus cremoris, Leuconostoc citrovarum, Leuconostoc mesenteroides spp, Leuconostoc mesenteroides subsp dextranicum, Leuconostoc mesenteroides subsp cremoris, Leuconostoc argentinum and Lactobacillus fructosus. Mixed commercial cultures as BioRich™ ou ABT-4™, containing Lacidophillus, B. bifidum e S. thermophilus can be applied in several compositions of this invention, in the ready mixture or being part of another selected sort in this section.

The elements of prebiotic action can be selected from the next groups: oligossacarideos and polidextroses. More specifically the prebiotics in the liquid or solid forms of the present invention are: Kestose (GF2), Nistose (GF3), Fructosilnistose (GF4) (commercial or when obtained according to the patent methodologies of In. BR 0202602-3 (Pinheiro, 2002) and Heernalstens, 2005), rafinose, estaquiose, polidextrose (Litesse ®), oligofructose (Raftilose ® and Heernalstens, 2005), inulin (Raftiline ®), mananooligosaccharides, galactooljgosaccharides, transgalactooligosaccharides, Iso-maltooligosaccharides, xilooligossaccharides, lactulosa, lactilol, rafinose and commercial estaquiose or synthesized in laboratory. In this invention the soluble fibers as the FOS and the polidextrose (Litesse ®) carries out the function not alone of prebiotic agents, otherwise of food fiber of first and second generation, as well as coadjuvant of texture, moisture, sugars of low-cariogenecity power retention agent and substitute of fats (particularly the Litesse ®) in the preparation of ligth and " low carb" products.

The functional elements can be selected from the folowing groups: isoflavonas, soluble fibers (Psyllium, FOS, polidextrose) and insoluble (fibers of integral oat and other cereals), sugars,^' alcohols, acid oily poliinsaturados (Omega-3 and Omega-6), fitosterois, antioxidant, proteins and isoflavonas of the soy, ginger's extract, colageno, pectin, fosfatidilserina, proantocianidinas, b-glucanos, when (extracts of garlic) were composed organosulfurados, catequinas and polycarbolic acids (tea), folatos, glucosinolates, licopeno, luteina, zeaxantinas, vitamins (A, E, D, C, complex B, folic acid) and minerals (Ca, Fe, K, Se).

The nourishing additives ones used in the present invention are the additives widely used in the technique form for soy foods, such as antifoaming, sweetner, flavoring, stabilizer, acidulants, tampons, colorings, pulps of fruit, pieces of fruit, prepared of fruit, vegetable preparations, parts and vegetable flavorings, soy masking, besides others, being included in this invention as optional elements and not limitative to the aim of the invention.

In the preparation of cheeses of soy and / or functional tofu the following coagulant agents can be employed: calcium chloride (CaCI2 .2H2O), calcium lactate (C6H10CaO6 .5H2O), calcium gluconate (C12H22CaO14), magnesium chloride (MgCI2.6H2O) and magnesium sulphate (MgSO4 .7H2O), acetic glacia acid (C2H4O2), citric acid (C6H8O7), lactic acid and ascorbic acid. Of these salts, calcium chlorid and calcium sulphate those which produce better coagulation for obtaining the tofu and the mixture of calcium chloride with citric acid aids the sensorial and microbiological quality of the product. The production of a functional and / or a symbiotic soy food, or even of fermented soy food , already is fully known technically, being all these proceedings included in the aim of the present invention. On the purpose of illustrating the best form of preparation of the present invention, the process of production described below, of beverages and fermented desserts or not, some types of " gentle cheeses of soy " tofu type, petit suisse, cottage, besides others, and composition are. , and liofilizad composition or instant or semi-processed mixtures taking the soy hydrosoluble extract as basis or soy mixtures with other vegetable extracts, where all the products previously mentioned will have functional formulation with some functional ingredient quoted in this invention, like probiotics, or without prebiotics or other functional agents; some illustrative examples of these processes will be set:

A - Preparation of the inoculum: The liofilizad probiotic cultures of Lactobacillus spp, Bifidobacdterium spp, Enterococcυs spp and Streptococcus spp can be added after reactivation. The activation of the cultures happens in the following way: the way of activation and adaptation of soy extract diluted or powder soy hydrosoluble extract defatted or not, reconstituted up to 4,5 to 10 % concentration in water. The extract is dosed in bottles with individual hermetic cork, for a decimal successive dilution. They are sterilized in autoclef. In aseptic conditions, diluted a quantity of the concentrated culture in grammes in the flasks, with the way of activation with sterile soy extract. The microorganisms are reactivated by incubation during 20-40 minutes at 35-45°C. The activated culrures are diluted separately, in decimal form in the same extract until the obtainment of a concentration from 10"* to 10^'3 of the initial population. The diluted culture divides in volumes of fixed inoculum, in sterile bottles each one with 1-100 ml_, and they are taken to freezing to -18°C, for subsequent application in the environment to ferment. The inoculum added straightly to the liofilizad sache to the way of fermentation by the DVS (Direct Vat Set) technique, then mixtures can be carried out of the liofilizad selected sorts, in the best proportions for the fermentation, and quantity of inoculum initial, be individually or for the prior mixture; when added in this way preferentially use high concentrations of inoculum: from 106 UFC/mL or UFC/g of product. B - Preparation of the media of fermentation: preparation of the soy milk as described in any conventional technique (Golbitz, 2005, US 6,254,000), or from the powder soy extract or powder mix ingredients, having as basis hydorsoluble defeated or not soy extract, reconstituted up to 6,0-20,0 % in drinkable water, depending on the type of product to be prepared. To avoid the elevated formation of foam add between 20-40 ppm of food degree antifoaming, with moderate agitationof 500 to 2000 rpm adding the additive of taste, fragrance, texture, stabilization such as: syrups of sugars containing FOS, or FOS in solid state, and / or polidextrose and or mix of prebiotics (according to agents mentioned in the second paragraph of the description of the invention) in up to 12 g prebiotic/dose (between 8-25 % of FOS in the syrup). B - Preparation of the way of fermentation: I eat preparation of the soya milk described in technique conventional anyone (Golbitz, 2005, US 6,254,000), or leaving from the extract of soy in powder or mix from ingredients in powder taking the extract them the base hidrossolύvel of soy desengordurado or not, reconstituted up it 6,0-20,0 % in drinkable water, depending on the type of product it prepares you. You it avoid the elevated formation of foam, from 500 you it plows 2000 rpm added between 20-40 ppm of antisparkling food degree with moderate agitation, when there plows collected optionally the additive ones of taste, fragrance, texture, stabilization I eat: syrups of sugars containing FOS, or FOS in solid state, and / or polidextrose and or mix of prebiotics (I second agents mentioned in the second paragrafo of the description of the invensao) in up you it 12 g prebiotic/dose (between 8-25 % of FOS in the syrup). Preferentially, the product o be fermented must contain ingredients of its final formulation. The ingredients of the formulation, such as the flavoring, prepared of fruits and vegetables, seasonings, as well as of the functional and supporting agents of production, different from the probiotics, which are a resistant-term, they can be added in daily pre-mixture before the sterilization, inoculum (C) and fermentation (D). Sterilization of the media of fermentation is done at 116-121⁰C for 4-2 min or 100⁰C for 15-30 minutes. The cooling is done up to the temperature of 35-45 ⁰C and when they were then inoculated. Preparations of fruit or vegetables and functional agents termolaveis, can be added after fermentation (D) applying BPM (Good Practices of Manufacture) and since the mixture does not alter the properties of texture and final appearance of the product.

C - Inoculum: We add the pure probiotics or its mixtures directly and in aseptic conditions in the sterile media of fermentation and cooled between 20-40 ⁰C, liofilizad by DVS (Direct Vat Set) or pre-diluted inoculum, defrosted with concentration known by prior counting). The inoculum of the cultures pure or mixed, can vary between 1 to 5x10⁵ up to 1 to 5x10⁷ UFC/mL, being the follwing mixtures and proportions of probiotics Lactobacillus spp: Bifidobacterium ssp, Enterococcus spp: Lactobacillus spp, Enterococcυs spp: Bifidobacterium spp, Streptococcus spp (or group D): Lactobacillus spp, Streptococcus spp (or group D): Bifidobacterium spp, Lactobacillus spp Enterococcus spp: Bifidobacterium ssp, Lactobacillus spp Streptococcus spp (or I group D): Bifidobacterium ssp, Enterococcus spp Streptococcus spp (or group D): ssp, Enterococcus spp Streptococcus spp (or group D)±actobacillus spp, Enterococcus spp Streptococcus spp (or Lactobacillus spp+ Streptococcus spp (or group D)+ Enterococcus ..ssp, 1 :1 :1, or, 25+25:50, or, 50:25+25, or 25+25:25+25 , it is recommended in the presence of Bifidobacterium to employ the proportion of 40:60 (other sorts of the group A, C ou D: Bifidobacterium spp), therefore 20+20:30+30 (Ex. Enterococcus spp+Lactobacillus spp: Bifidobacteium spp) D - Fermentation: It can be carried out directly in the final packing of the product in case of drinks and desserts, or in tanks or containers of fermentation-coagulation in case of several types of cheeses, drinks, frozen desserts, ready preparations in the pre-liofilization or drying. Dose in individual containers, like bottles with sterile screw- cap, PET containers with appropriate franking, or, in whole bunch, ferment in hot water, without agitation, in cameras of incubation or in agitated tank at 35-45⁰C for 8-20 hours, time that is going to depend on the type of product and the initial quantity of inoculum. The fermentation is extended up to reaching a pH of 4,5-5,0, depending also on the final pH of the product to be prepared. The elimination of the oxygen through the injection of N2 or CO2 is recommended in the presence of Bifidobacterium. The fermentation is interrupted by quick cooling of the product up to room temperature of 20⁰C and storage under refrigeration of 5-7⁰C for up to 35 days. Seasonings or additive can be added as soon as the stage of fermentation was culminated applying BPM. E - Dosage, packing and conservation: The obtained product , semi-solid or solid will be dosed in the definite and appropriate packing. The beverages and semi-solid products prepared in whole bunch, with coagulation, must be pre-homogenized or beaten moderately, avoiding the separation of the sorus, before the dosage and packing. When the pH is between 5,0 and 5,5 the sinerese of the product will be lesser, even it could be avoided, with the addition of stabilizers in the proportions adopted in the pre-fermentation. To dose in aseptic conditions in individual packings closed hermetically, adequate for foods with lactic fermentation. The individual containers are preserved under refrigeration between 5 and 10 ⁰C for 20-25 days. Instant mixtures will be taken to the processes of dehydration by atomization or by liofilization or any other technique that does not affect the composition, being liofilization the best one, because of the increasing the viability of the probiotics. Ready powder mix for reconstitution and subsequent fermentation can be used submitted to prior hygiene of the individual ingredients or in mixture, through radiation or UV techniques. The microorganisms can be added and homogenized in this mixture, or, packed separately from the other ingredients, as ready mixtures inoculum or individually. The packings will be appropriated for the type of products, isolating it of the light, oxygen, metal or others factors that could alter the chemical-physical, microbiological or sensory characteristics. Example 1:

Preparation of the diluted inoculum: The way of activation and adaptation must contain hydrosoluble defatted powder soy extract, reconstituted preferentially at 6 % and sterilized at116°C for 4 minutes. The liofilizads sorts Lactobacillus spp, Streptococcus spp, Enterococcus spp and Bifidobacterium spp, are inoculated in aseptic conditions separately according to the quantities to dilute, may be used 1 :9 parts of liofilizad by parts of water for the first dilution. The cultures reactivate themselves between 35-45°C, preferentially at 37°C for lactobacilus, ⁰C Streptococcus and Enterococcus, and 43⁰C for Bifidobacterium, for 30 minutes. Later, successive dilution in bottles are taken, until diluting the cultures up to 10^'4 to 10^'3 UFC/mL of the initial population. The diluted cultures are divided in inoculu.m volumes fixed, to make easy the subsequent application in the media to ferment. The bottles with the cultures are maintained at -18°C, preferentially for quick IQF freezing. Counting checking happens after defrosting and viability control during storage. The same proceeding can be carried out with the prior wanted mixtures of the liofilizad probiotics according to the explained in the item C. Example 2:

Preparation of soy extract for fermentation: Powder soy extract (organic origin) defated (max. 3 % fat) or not (up to 26 % of fat) is reconstituted up to 7,5-15,0 %, preferentially 7,5 % min. for beverages and sauces , 10% for desserts (with soy extract with content of protein between 44-65 %), and min. 15 % (preferentially use isolated or proteic concentrates of soy 60-90 %) for cheeses, in drinkable water. To avoid the elevated foaming formation 30ppm of food degree anti-foaming is added, with agitation moderated 1000 rpm. Optionally we add ingredients of the formulation, components of the taste, fragrance, texture, stabilization, prebiotic agents, supporting of production and or other functional agents as described in the item B of the description of the invent. It is sterilized at 116 ⁰C for 4 min.

The purity of the protein, in other words, the total percentage of protein present in the product, it determines the quantity to be used in order to obtain a particular concentration. For example, a isolated soy protein, with 90 % of purity, will be used in a level of 22,2 % to obtain 20 % of protein. A concentrate of 65 % protein will be employed in 30,8 % to reach the same degree of proteic content. In the general, the applications that need 20 % of protein, or more, need products of low molecular weight, otherwise, it is possible to produce excessive viscosity and granules formation. The totalcontent of protein will be situated between 15 and 30 % for preparation of products type cheese.

For preparation of sweet products they can be sweetened by sucrose between 10-14 %, or substitutes like the fructose (special for diabetics, and in spite of the fact that is sweetner 1 ,5 bigger than the sucrose), xy/rtol (4-10 g/dose), or syrups of glucose, sucrose and fructose like the described in the chart 1. For products light and diet, we substitute mono and disccharide for sweetner hipo-caloric mainly sucralose (3g/L), acesulfame-k (6 g/L), stevia, aspartame. Example 3: Quantity of inόculo: The media of fermentation sterile and cooled up to 35-37°C, is inoculated with (s) probiotic (s), diluted (s), thawed out (s), with concentration known by prior counting. The inόculo of the cultures, pure or mixed, can vary it between 1 5x105 up to 1 to 5x107 UFC/mL, for the mixtures of probiotics a proportion of Lactobacillus ssp: Bifidobacterium sp, of 40/60 up to 60/40, preferable 40/60, being able to be a mixture of lactobacilos in equal proportions 20 20/60 (L. acidophilus L. casei: B. longum), or 20 20/30 30 (L. paracasei L. rhamnosus: Childlike B. B. bifidum). Example 4:

Getting drink or fermented dessert containing Bifidobacterium spp I contend or not agents prebiotics: The most elevated counting of cells of Bifidobacterium in extract hydrossoluble of soy is obtained in the next conditions of fermentation: temperature of 37-43°C, inoculum between 1 to 5x105 and 1 to 5x107 UFC/mL is better 1 to 5x106, of a sort being able to be B. longum BL04, up to 4 sorts of Bifidobacterium mixed in equal proportions, and defatted soy extract or not, rebuilt up to 7,5 % for beverages or 10 % for dessert, added or not of one or mixture of several probiotics, for example, between 4-12 % of mixture of FOS and polydextrose, incubated between 16 and 24 hours of fermentation, reaching a pH of 4,9-5,2 and a final total population of min.10¹⁰ UFC/mL When added of probiotics, and still more of sugars mono and disaccharide, the fermentation is accelerate. The products can be added daily before or after fermentation of additive such as fruit prepared with or without pieces of fruit. Example 5:

Getting fermented beverage contend mixes of Lactobacillus spp / Bifidobacterium spp: A beverage or dessert can contain mixtures of Lactobacillus spp / Bifidobacterium spp, such as mixes of L. acidophilus LAC4 / B. longum BL04 or L. paracasei subsp paracasei LBC 81 /B. longum BL04 in proportion 50:50. the media of fermentation like was described in the example 2, if it incubates in the next conditions: temperature at 37°C, inoculum between 1 to 5x10⁵ and 1 to 5x10⁶ UFC/mL, mainly 1 to 5x10⁶ UFC/mL of each sort, in defatted soy extract powder rebuilt to 7,5 % for beverage and min. 10% for dessert, incubated for 20 hours of fermentation, reaching a pH at 5,0 and a final total population at min. 10¹⁰ UFC/mL for Lactobacillus and min. 10⁸ UFC/mL for Bifidobacterium. The products can be added before or after fermentations of additive ones and coadjuvant such as, prebiotics, other functional ingredients, prepared of fruit with or without pieces of fruit.

Products with high countings and advantages functional and / or symbiotic cells of probiotics in hydrossolubl soy extract they are obtained in conditions of fermentation like described following: temperature at 37°C, proportion of 40/60 (2525/60 or 25 25/30 30) of selected sorts how specified for the group A and B of the description of the invention, for example, L. acidophilus L. paracasei / B. longum, or L acidophilus L. paracasei / B. longum B. bifidum, inoculum described before, 20-200 g/L of syrup containing 8 to 25 % of FOS (optional) or 4-8 % of FOS in powder (95 % of FOS) in powder or mixture of FOS with polydextrose or any according of congαious description of invent for prebiotics agents, between 8 and 12 hours of fermentation, reaching a pH 4,5 to 5,5 but mainly pH 5,0 and a final total population from 10⁹ to 10¹⁰ UFC/mL, being between 10^s and 10¹⁰ for each sort. In case of favoring the growth of the bifidobacterium in this mixture, the best counting presents to a temperature at 43"C, with or without addition of prebiotics, maintaining other conditions; up to reaching final pH 5,0, the bigger fermentation time the bigger the individual total counting and bigger the acidity, inside the parameters above described. The excess of acidity can affect evaluetion sensorial the product. Example 6: Getting drinks and desserts fermented contend mixes from two to four sorts of Lactobacillus spp: Different mixtures of lactobacilos can be made to obtain beverages or desserts fermented for example: with two lactobacillus as L. paracasei subsp I paracasei LBC 81 /L. acidophilus LAC4, or, Lactobacillus acidophilus La-5 ^"""/Lactobacillus paracasei subsp paracasei LBC81 in proportion 50:50 or 1.1, or, with three sorts as Lactobacillus rhamnosus var/Lactobacillus casei spp/Lactobacillus salivaruss var in proportion: 1 :1 :1, or with four sorts as, for example, Lactobacillus reuteri / Lactobacillus acidophilus La-5 ™/Lactobacillus paracasei subsp paracasei LBC81 , Lactobacillus rhamnosus, being the equal proportions. The conditions of fermentation at 37°C of temperature, inoculum between 1 to 5x105 and 1 to 5x107 UFC/mL average of fermentation on basis of defatted soy extract or not reconstituted how in the previous examples, fermentation between 8 and 20 hours, up to reaching final pH between 4,5 and 5,0, the final total population is of min.10⁹ UFC/mL. Example 7: Getting beverages, sauce and fermented desserts containing mixture of lactic bacteria of the groups A, B, C, e D, pure or in mixture:

Like was described in the 6 and 7 examples it is possible can be made fermentations of beverages, desserts , sauce and mixtures in instant powder there follow the proportions and combinations suggested in the item C to the inoculum, in the description of invent. The inoculum of the present invention, when cepas in the pure form, they will have one or more selected cepas of the group A, or one or more selected cena of the group B, or one or more selected cepa of the group C. When used agreement, they will be combined up to 4 selected sorts of the groups A, B, C and D in the next optional forms: 1st; 2nd; 3rd; 4th; 1B; 2B; 3B; 4B; 1C; 2C; 3C; 4C; 1st 1B; 2nd 1B; 2nd 2B; 3rd 1 B; 1st 2B; 1st 3B; 1st 1C 1 B; 1st 1C 2B; 2nd 1C 1 B; 1st 2C 1B, 1C 1B; 2C 1 B; 2C 2B; 1C 2B; 1C 3B, since they present in the stable, viable form and therapeutics efficient in the all useful life of the product to be consumed. In the previous combinations, any selected sort can be substituted by one of three sorts of the group D, always maintaining at least one with action probiotic principally of the types Lactobacillus and Bifidobacterium.

For getting sauce symbiotic, for example, for salads, it is suggested to use only sorts or mixtures of sorts of Bifidobacterium, large producers of acetic acid, in the conditions of the example 4, but also combinations with the group D and / or A. The sauce can be added of oils or vegetable oils, spices, stabilized and emulsificantes and preparations of vegetables and spices, mineral salts, organic acids like acetic and citrus acid, prebiotics, fibers. The polydextrose be a substitute of fat to create a light sauce what simultaneously would have function prebiotics, in up to 12 % of the formulation. The products will have to be packed by materials adapted for the storage, conditions of form , check to the product an appropriate protection. PET of high density and sealed hermeticamente with leaf from aluminium and polyethylene. The bunches will be able to be packed in glass or plastic bottles appropriate to the type of product. Example 8:

Petit suisse soy simbiόtico : Fresh cheese similar to that of from French with specially milk gone to the childlike population. It is creamy, of snooth and generally sweet taste, it's added of sugar. His size be around 60 grammes, can be prepared Light variety with low tenor of fat and sweetener hipo-caloric. To improve the taste and the shelf life of the cheese, it is possible to reduce the pH up to 5,0-5,5; by means of the application of an appropriate acid, like ascorbic, citrus or lactic acid. The defatted soy extract can be employed and subsequent addition of oil of soy even in 8 % like substitute of the butiricas fats, or, the polydextrose as substitute of fat of 3-4 %. Stabilizers such as to Arabic gum.guar gum , jelly, nourishing starch and the carragenato can be used. In two recipient, disperse the fats, or fat substitutes , the carragenato, and the half of the extract of soy to 75-8O⁰C, forming a cream. In another recipient there are put the water and another half of the proteins, applying agitation, add slowly the additive functional, the prebiotics and acidulate, others like colorings, flavor. The pH is adjusted up to 5,0-5,5 with citric, ascorbic or lactic acid and one springs into recipient: The cream is heated, as well as another half of the extract, at 63 ⁰C, and being mixed slowly and carefully, for a time max 10 minutes, cold to 20 °C, and while reaching 25 ⁰C add the culture or mix of lactic cultures according to the item A of the present invention, an example can be at 0,7 % of mix of the cultures Lactococcus lactis spp and Lactococcus cremoris spp. shake and is homogenized. In the ideal temperature of appropriate coagulation, 20° C, it is collected curdle it necessarily so that the mixture reaches the cut consistency, 4 to 5 hours then. Once produced curdle it, the serum is withdrawn on a porous table. When the curdled one once drained all, this one is left in rest for 24 hours until all the mass is quite straight. Gather in small meshes in packets at 3 to 4 Kg and it is hung in appropriate, quite fresh place and without draft for 4 to 6 hours. After, the mass is worked and moulded in form of petit suisse; one recommends that the addition^' of the prebiotics agents is be made in this stage, if added in the beginning of the process, high losses might take place during the dessoragem; this condition is valid for any one of the functional agents of the type hydrossoluble. The finished product will have to be packed by materials adapted for the conditions of storage predicted in the form to check to the product an appropriate protection. PET of high density and when (blade) of aluminium and polyethylene was sealed hermetically with foil.

The serum, being a rich in sugars, proteins, lactic bacteria, prebiotics and other substances hydrosoluble soy extract, can be employed or re-used in the formulation of the beverages, sauce and desserts previously described, but also in the reconstitution of go down the drain when 10 and 11 of this invention were described in the examples. Other similar cheeses can be prepared how:

Fresh or functional cheese of soy: It is characterized because of having a creamy consistency and a lightly acid taste. It is obtained from defatted soy extract, in process of acid slow coagulation (6-12 hours), adding a culture starter and cremoris made of base of Streptococcus lactisand and cremoris , mixed with one or more sorts of the bifidocaterias and lactobacilos, in accordance with the items A and C and added of agents prebiotics, following the steps previously described.

Cotagge functionally cheese of soy: it is very similar to the fresh cheese. It is prepared by soy extract deffated or not, to what there are added Streptococcus lactis and bacteria of the sort Leuconostoc citrovorum, mixed with one or more sorts of the bifidocaterias and lactobacilos and added of agents prebiotics, in accordance with the items A and C of this invention, following the steps previously described for the petit Suisse.

Example 9: Tofu simbiόtico:

The tofu is a kind of soy "cheese", but this food technically is not a cheese, since cultures are not used to form a curdle. To curdle the extract of soy they use salts of calcium and magnesium, or acidification process. The calcium chloride and calcium sulphate are the salts that produce better coagulation for getting the tofu and the mixture of calcium chloride with citrus acid favors the sensory and microbiological quality of the product. It obtains bigger profits when the agent is added in the extract to 92°C, slowly and with agitation. After the formation of curdle, it is possible to add straightly in the product the mixtures of probiotics and of probiotics wanted in the previous examples, with the difference of which fermentation does not happen; the product is aromatized or seasoned, be like a sweet or salty product, with preparations of fruit or vegetable light or natural. The microorganisms and probiotics combinations are added in high concentrations, at least 10⁷-10⁸ UFC/g to have functional effect and to remain viable during the shelf life. To increase the shelf life it would be interesting use mixtures activated and stipulated to the way like described in the example 1. The coagulant is added with extract of soy at 70-85⁰C; use two basic types of coagulant; each one produces a type of tofu. The most applied coagulant is the sulphate of calcium, which produces a great quantity of tofu of consistency that goes of gentle one up to intermediary and with high content of calcium. The calcium chloride also can be used, producing tofu of more firm consistency and more sweet taste. The coagulants can be used in combination, with the advantages of the two, in other words, tofu more sweet and bigger tenor of calcium. It is possible to clot the extract of soy straightly in the packing, when cooled, adding delta glucon-delta-lactona and taking subsequently the temperature up to 85-90⁰C, when a gentle tofu is produced, for straight consumption and without any more processing. The tofu is packed to vacuum; the period of storage is from one to two weeks, in temperature of 1 - 3°C. The pasteurization of the tofu in his packing can extend the shelf life, but this proceeding must be carried out only if the product is formulated without microorganism's probiotics lively. Heat up to a temperature of 94°C, for immersion during 40 minutes and it catches a cold quickly for immersion in water when was frozen 1⁰C. So, the tofu can come having up to 30 days 1-5°C in shelf.

The symbiotic tofu can be consumed naturally, fried, seasoned, like ice cream, or like fermented base as yogurt, drinks or fermented desserts and " cheeses " following the proceedings of the previous examples. To improve the taste and the cheese shelf life, it is possible to reduce the pH up to 5,0-5,5; by means of the application of an appropriate acid, like ascorbic, citrus or lactic acid.

Example 10: Powder mixture of soy symbiotic products for reconstitution and intermediary processes.

The product consists of two (2) powder mixtures as illustrated at figure 4:

Mixture 1 : powder base for beverage containing the soy extract, probiotics like the Litesse ® and Raftilose ® and others as mentioned previously, natural colorings, antifoaming like the silica, stibilizer and moisture retention agent as Recodan, Promsoy, lecithin, mono and diglycerides, starches, pectin, gums, and other supporting of the production in the quantities allowed in the chart 3. Mixture 2: inoculum containing the probiotics in the appropriate proportions: Lactobacillus spp,' Streptococcus spp, Enterococcus spp, and, Bifidobacterium spp as described in the item C. In this mixture it is possible to add compatible tampon agent and /or inert vehicle in the quantities that do not alter the stability and viability of the microorganisms.

The mixture 1 , e conditioned in Kraft paper bag multi-covered with leaves and covered internally with bag of polyethylene. The mixture 2 is conditioned in bag of laminated leaf of high barrier, sachets done with 3 layers of material (polyethylene, aluminum and polyester). The mixtures previously described can be reconstituted following the special proceedings for each product or similar to the exemplified one in the continuation. If the mixtures are prepared for straight marketing, in other words, in supermarkets and similar, the quantities of each mixture will be appropriated for the production of small quantities, 1 to 5 liters of the fermented one, being that the mixture will have to be sterilized previously through radiation or another appropriate proceeding. Example 12: Fermentation: Made the inoculum, it is necessary to homogenize the media of fermentation with moderate agitation, avoiding to excessive incorporation of oxygen, specially when the Bifidobacterium is present. Preferentially, put the individual packings, leaving a small space of the head space (approximately 10 % of the packing) and to incubate it in stove 37-43°C, without agitation. The time of fermentation will be determined by the pH, when it reaches pH 4,5 - 5,0, preferentially 5,0. The product is then cold to 10-15 °C and preserved under refrigeration for 25 to 35 days.

In this process of getting the beverages, desserts and probiotic and symbiotic sauces we must select firstly the sorts of probiotics, prepare the inoculum doing prior adaptation to the media, prepare the vegetable extract and formulate the syrup with FOS (if the beverage is enriched), to inoculate probiotics, to ferment in individual container, or in whole batch, to cool, to batter (optionally for process in whole batch), to dose (optionally for process in whole batch) and to store, obtained a food that can be ingested like supplementary food, of firm consistency (dessert) or liquid (fermented beverage in natura without batter). It can be sweetened, when formulated with syrup containing FOS, or not. Tablei

Syrup Production 1 Production 2

Content Content Concentration Name g/L

Glucose 192.69 171.43 Fructose 128.13 141.81

SUBSTI i UTE SHEET (RULE 26) Sucrose 117.67 144.49

Ketose (GF₂)⁺ 50.94 42.28

Nystose (GF₃)⁺ 3.85 0

Fructo-sylnystose (GF₄)⁺ 6.72 0

TOTAL SUGARS g/L 500.00 500.00

TOTAL FOS g/L 61.51 42.28

% FOS 12.30% 8.46% ^f Fructo-oligossaccharides FOS: ketose GF₂, nyistose GF₃,and fructo-sylnistose GF₄

Table 2

Sample pH AR (g/L) ART (g/L)

Water soluble extract from fat-free soy at 7.5 % 6.81 0.4 38.9

Water soluble extract from fat-free soy at 7.5 % + 25 g/L _{6 81 15 7 g4 2} syrup with 12.3 % FOS

Fermented drink containing B. longum BL04 in water

4.96 0.8 37.4 soluble extract of soy (7.5 %) at 37 ⁰C for 24 hours

Fermented drink containing L. paracasei subsp. paracasei

LBC 81 in water soluble extract of soy (7.5 %) at 37 ⁰C for ⁴-⁴⁷ °-^{9 15 9}

20 hours

Fermented drink containing L paracasei subsp. paracasei 4.92 1.8 24.4

LBC 81 / B. longum BL04 in water soluble extract of soy (7.5 %) at 37 ⁰C for 16 hours

Fermented drink containing L acidophilus LAC A I B. longum BL04 in water soluble extract of soy (7.5 %) at 37 ⁰C for 24 hours

Fermented drink containing L acidophilus LAC A I L. paracasei ■ sub usp. paracasei ■ . L„B«C 8«-1 / , Bn. l»ongum « B.L _Λ04-, - in ⁴ 46 0.9 23.5 water soluble extract of soy (7.5 %) at 37 ⁰C for 24 hours

SUBSTI i UTE SHEET (RULE 26) Fermented drink containing L acidophilus LAC 4 / L 4.01 9.3 69.3 paracasei subsp. paracasei LBC 81 / S. longum BL04 in water soluble extract of soy (7.5 %) + 25 g/L sugar syrup containing FOS (12.3 %) at 37 ⁰C for 20 hours

Table 3

Additives, function and highest permitted concentrations in the final product.

From ANVISA Resolution RDC n⁰ 27 of 13 February 2004 : Foods based on cereals for

infant foods, extended for use of food additives allied with technology

SUBSTI i UTE SHEET (RULE 26) ANVISA Resolution RDC n⁰ 24 of 15 February 2005: Technical regulation that

approves the use of food additives, allied with technology, establishing their functions

and limits e means for vitamin and mineral supplements.

ATTACHMENT I

FOOD ADDITIVES AS VITAMIN AND/OR M)NERAL SUPPLEMENTS (LIQUIDS)

SUBSTI rUTE SHEET (RULE 26)

SUBSTIrUTESHEET(RULE 26)

ATTACHMENT

FOOD ADDITIVES AS VITAMIN AND/OR MINERAL SUPPLEMENTS (SOLIDS)

SUBSTI i UTE SHEET (RULE 26)

SUBSTI rUTE SHEET (RULE 26)

SUBSTI rUTE SHEET (RULE 26)

ATTACHMENT

TECHNOLOGICAL AIDS FOR VITAMIN AND/OR MINERAL SUPPLEMENTS

(SOLIDS)

SUBSTI i UTE SHEET (RULE 26) ATTACHMENT IV

VEHICLES FOR VITAMIN AND/OR MINERAL SUPPLEMENTS

Water

Ethyl alcohol

Starches

Modified starches

Eatable oils

Dextrins

Dextrose

Fructo-oligosaccharides

Fructose

Gelatins

Glyverine or glycerol

Glucose lsomalt

Lactose

Maltitol and maltitol syrup

Maltodextrin

Manitol

Polydextrose

Polyethylene glycol

Sucrose

Salt (sodium chloride)

Sorbitol (powder or solution)

Xylitol

The description above the present invention was presented with the purpose of illustration and description. Besides, the description does not intend to limit the invention by the form here revealed. In consequence, variations and compatible modifications with the teachings above, and the skill or knowledge of the relevant technique, are inside the aim of the present invention.

So being, the kinds above described intend better to explain the ways known for the practice of the invention and to allow that the technicians in the area use the invention in such, or different, kinds and with several necessary modifications for the specific applications or uses of the present invention. It is the intention that the present invention includes all the modifications and variations of same, inside the aim described in the report and in the attached claims.

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Claims

1 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", is characterized as being a fermented or non- fermented soy-based food or beverage, sweetened or not, aromatized or not, enriched or riot with other functional agents, containing, in a balanced form, at least one of the probiotic agent compounds described in claims 5 through 18 and one prebiotic agent compound. 2 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 1 , is characterized as being preferably a fermented or aromatized beverage in natura, shaken or not, based on water soluble soybean extract, sweetened or not, containing in a balanced form, the probiotic agents and, additionally, a mixture of fructooligosaccharide (FOS) with polydextrose or other oligosaccharide as prebiotic agents.

3 -"FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 1, is characterized as being a fermented or aromatized dessert product in natura, shaken or not, based on water soluble soybean extract, sweetened or not, containing in a balanced form, the probiotic agents and, additionally, a mixture of fructooligosaccharide with polydextrose or other oligosaccharide as prebiotic agents.

4 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 1, is characterized as being soft cheese and tofυ, fermented or not, in natura or aromatized, based on water soluble soybean extract, containing in a balanced form, the probiotic agents and, additionally, a mixture of fructooligosaccharide with polydextrose or other oligosaccharide as prebiotic agents.

5 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", is characterized by the fact that it has probiotic agents selected among the species (strains) listed in the following groups:

• Group A - Lactobacillus acidophilus LAC4, Lactobacillus acidophilus var, Lactobacillus acidophilus La-5™, Lactobacillus paracasei subsp paracasei LBC81, Lactobacillus paracasei spp, Lactobacillus casei spp var, Lactobacillus plantarum, Lactobacillus rhamnosus, L. gasseri spp, Lactobacillus salivaruss, Lactobacillus johnsonii, Lactobacillus crispatus, Lactobacillus reuteri and/or Lactobacillus delbrυeckii subsp bulgaricus,

• , Group B - Bifidobacterium longum BL04, Bifidobacterium Iongum,

Bifidobacterium bifidum, Bifidobacterium bifidum BB12 ™, . Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium adolescentis and/or Bifidobacterium lactis; • , Group C - Enterococcus faecalis, Enterococcus faecium,

Lactococcus lactis and/or Pediococcus acidilactici; •' Group D - Streptococcus thermophilus, Streptococcus faecium, Streptococcus lactis, Streptococcus cremoris, Leuconostoc " - citrovarum, Leuconostoc mesenteroides spp, Leuconostoc mesenteroides subsp dextranicum, Leuconostoc mesenteroides subsp cremoris, Leuconostoc argentinum and/or Lactobacillus fructosus; and/or

• Mixed commercial cultures as BioRich™ or ABT-4™ containing L. acidophilus, B. bifidum and S. thermophilus can be applied in several compositions of this invention, on ready-mix or being added with other species selected from this section.

6 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 5, is characterized by containing, more specifically, from 1 to 4 selected probiotic from Group A and B, or containing,, as a minimum, at least a mixture of probiotic lactobacillus and bifidobacteria, but added with possible probiotic combinations and Groups C and D lacto bacteria. 7 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that the selected species (strains) of Groups A and B are preferably from only one species of Group A (1 A)

8 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that the selected species (strains) on Groups A and B belong preferably to two species of Group A (2 A).

9 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that the selected species (strains) on Groups A and B belong preferably to only one species of Group B (1 B)

10 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL

FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that the selected species (strains) on Groups A and B belong preferably to one species of Group A and to one species of Group B (1A+1B). 11- "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that the selected species (strains) on Groups A and B belong preferably to two species of Group A and to one species of Group B (2A+1 B).

12 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that the selected species (strains) on Groups A and B belong preferably to two species of Group B (2B).

13 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that the selected species (strains) on Groups A and B belong preferably to two species of Group A and to two species of Group B (2A+2B).

14 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL

FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that the strains selected on Groups A and B combined with species selected of Group C and D, belong preferably to one species of Group A, to one species of Group B, and to one species of Group C (1A+1B+1C)

15 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that strains selected on Groups A and B combined with species selected of Groups C and D, belong preferably to one species of Group A, to one species of Group B₁ to one species of Group C and to one species of Group D (1A+1 B+1C+1D).

16 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that strains selected on Groups A and B combined with species selected of Groups C and D, belorig preferably to two species of Group A, one species of Group B, one species of Group C or from Group D (2A+1 B+1C or 1D). 17 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that strains selected on Groups A and B combined with species selected of Groups C and D, belong preferably to one species of Group A, two species of Group B, one species of Group C or Group D ( 1A+2B+1C or 1D).

18 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 6, is characterized by the fact that strains selected on Groups A and B combined with species selected of Groups C and D, belong preferably to one species of Group A, one species of Group B, two species of Group C or from Group D (1A+1B+2C or 2D) and any other combination which are able to form a stable and balanced probiotic compound.

19 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", characterized as it has the following components: A - water soluble soybean extract; B - water; C - probiotic agents, according to claims 5 through 18, in a concentration that may vary from 1 to 5x10 up to 1 to 5x10 UFC/mL of inoculum; D - prebiotic agents; F - sugars or optional sweeteners; G - optional food additives; and H - other functional agents.

20 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL

FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 19, is characterized by item G additives being optionally represented by antifoaming agents, sweeteners, flavoring agents, aromatizers, stabilizer?, coloring agents, fruit pulps, fruit pieces, fruit shakes, vegetable shakes, vegetable chunks and seasoning, soy masking agent as cinnamon, clove, vanilla, among others according to the allowable parameters in Table 5, more specifically for preparing protein-rich soybean cheese and/or tofu the following coagulant agents may be selected: calcium chloride (CaCI₂.2H₂O), calcium lactate (CeH₁₀CaO₆ SH₂O), calcium gluconate (Ci₂H₂₂CaOi₄), magnesium chloride (MgCI₂.6H₂O) and magnesium sulphate (MgSO₄.7H₂O), glacial acetic acid (C₂H₄O₂) and citric acid (C₆H₈O₇).

21 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 19, is characterized by item H additives being optionally isoflavones, soluble fibers (Psyllium, FOS, polydextrose) and insoluble fibers (integral oat fibers and other cereals), sugar alcohols, polyunsaturated fatty acids (Omega-3 and Omega-6), phytosterols, antioxidants, proteins and soybean isoflavones, ginger extract, collagen, pectines, phosphatidylserine, proanthocyanidin, α-glucanes, organosulphur compounds (garlic extract), catechins and polyphenols (tea), folates, glucosinolates, lycopene, lutein, zeaxanthins, vitamins (A, E, D, C, B complex, folic acid) and minerals (Ca, Fe, K, Se). 22 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claims 19 and 21, is characterized by the fact of constituting a symbiotic food composition, having, simultaneously, probiotic and prebiotic agents. 23 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 19, is characterized by the fact that the optionally added sugars from item F are glucose, fructose, saccharose, xylitol, or hypocaloric sweeteners as sucralose, acesulfame-K, stevia, among others, and, their combinations, more specifically, in order to prepare sweet tasting products, they can be sweetened with saccharose at 10 through 14%, or surrogates as fructose (especial for diabetic consumers and with sweetening effect 1.5 times stronger than saccharose), xylitol (4-10 g/dose), or glucose, saccharose and fructose syrups as described in Table 1 , and for light and diet products, the mono and the disaccharides can be replaced by hypocaloric sweeteners, preferably sucralose (3g/L), acesulfame-K (6 g/L), stevia or aspartame. 24 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 19, is characterized by the fact that the prebiotic agents from item D are fructooligosaccharides, soybean raffinose and stachyose, polydextrose (Litesse ®), inulin, mannanoligosaccharides (MOS), galactooligosaccharides (GOS), transgalactooligosaccharides (TGOS), isomaltooligosaccharides, xylooligosaccharides, lactulose, lactilol, and commercial or lab synthesized raffinose and stachyose.

25 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 19, is characterized by the fact that the fructooligosaccharides being preferably selected among kestose, nystose, fructosyl nystose and other.

26 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL

FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND

PREBIOTICS AGENTS ", is characterized by having the following phases.

A -Inoculum preparation;

B - Preparation of the fermentation medium; C -Probiotic(s) inoculation;

D — Fermentation;

E- Adequacy treatment, packaging and keeping under refrigeration; producing an in natura or aromatized fermented food or beverage, shaken or not, sweetened or not, when formulated with sugars according to claim 23, containing one, two, three or four probiotic species, pure or in mixtures and containing prebiotic agents according to claims 24 and 25

27 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 26, is characterized by the Phase C inoculum be represented by probiotic agents pertaining to Groups A and B, combined with probiotic or non-probiotic microorganisms from Groups C and D, according to claims 5 to 18.

28 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL

FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 26, is characterized by the activation technique and adapting the inoculum in a WSSE (water soluble soybean extract) 4,5-7,5 % concentration aqueous solution, at temperatures varying from 37 to 43°C, for 30 minutes approximately, through a decimal dilution of freeze-dried microorganisms and keep under refrigeration at -18°C approximately.

29 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 26, is characterized by the freeze- dried probiotic combination technique according to claims 5 to 18, with the addition or not of a buffer agent or inert vehicles, as powder inoculum for direct addition using the DVS technique (Direct Vat Set) into the culture medium 30 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 26, is characterized by a probiotic fermentation medium being preferably comprised by a powder soybean extract added with 4,5-15% potable water, added with a 20-40 ppm of food grade antifoaming agent, stirred moderately under 500 to 2000 rpm, adding optionally from 2 to 12 % of sugar prebiotic agent(s), sterilized at 116 ⁰C during 2 to 5 min or around 100⁰C during 15-30 minutes. 31 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 26, is characterized by a sterile fermentation medium cooled down to 35-37 ⁰C, inoculated with the diluted, defrosted probiotic(s), or freeze-dried mix with known probiotic ratio and concentration, and the pure or mixed cultures inoculum may vary within

5 8 approximately 1 to 5x10 up to 1 to 5x10 UFC/mL, and for the probiotic mixtures the Lactobacillus ssp: Bifidobacterium sp ratio may be variable but preferably from 40:60 to 60:40 ratio, and it could be a mixture with a variable lactobacillus ratio, but preferably with ratio equal to 20+20:60 {Lactobacillus ssp 1 + Lactobacillus ssp 2: Bifidobacterium sp).

32- "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 26, is characterized by the fact that the pure or mixed cultures inoculum may vary within 1 to 5x10 up to 1 to 5x10 UFC/mL, and for the probiotic mixture a ratio of Lactobacillus spp: Bifidobacterium ssp, Entemcoccus spp: Lactobacillus spp, Entemcoccus spp: Bifidobacterium spp, Streptococcus spp (or Group D): Lactobacillus spp, Streptococcus spp (or Group D): Bifidobacterium spp, Lactobacillus spp+Enterococci/s spp: Bifidobacterium ssp, Lactobacillus spp+ Streptococcus spp (or Group D): Bifidobacterium ssp, Entemcoccus spp + Streptococcus spp (or Group D): Bifidobacterium ssp, Entemcoccus spp + Streptococcus spp (or Group Dy.Lactobacillus spp, Entemcoccus spp + Streptococcus spp (or Group D): Bifidobacterium ssp+ Lactobacillus spp, variable but preferably with 40:60, or 50:50 up to 60:40, and the compounds of a same genus in variable proportions but preferably equal, for example: Lactobacillus spp+ Streptococcus spp (or Group D)+Enterococcus ssp, 1 :1 :1, or, 25+25:50, or, 50:25+25, or 25+25:25+25; more preferably, in the presence of bifidobacteria it is used the ratio 40:60 (other species of Gmup A, C or D: Bifidobacterium spp), thus 20+20:30+30 (Ex. Entemcoccus spp+ Lactobacillus spp: Bifidobacteium spp).

33 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 30, is characterized by a fermentation medium for probiotics comprised by defatted soybean extract, semi- defatted soybean extract or powder defatted soybean extract added with up to 15% of potable water for the production of Petit Suisse mild cheeses, cottage or fromage cheese, and soybean symbiotic tofu, being subjected more specifically to a slow acid coagulation process (6 to 12 hours), adding culture starters based on Lactococcus lactis spp and Lactococcus cremoris spp, Streptococcus lactis and cremoris, and bacteria from species Leuconostoc citmvarum mixed with one or more species of bifidobacteria and lactobacillus preferably according to claim 32 and added with prebiotic agents preferably according to claim 24, and functional ingredients preferably according to claim 21 and the parameters established in Table 3, when products are targeted to the infant consumer population, and for cheese products it may be added yet olive oils or vegetable oils, spices, stabilizers and emulsifiers and concentrates of vegetable and spices, mineral salts, organic acids as acetic and citric acids, prebiotics, fibers preferably according to claim 20; for salts there is a preference for calcium chloride and for calcium sulfate, since both provide better coagulation to obtain the tofu and the mixture of calcium chloride and citric acid, which helps the product taste and microbiological quality, being the polydextrose a fat optional surrogate to produce a light cream which would have simultaneously a prebiotic function, up to 12 % of its formulation. 34 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 30, is characterized by a fermentation medium for probiotics, comprised by powder soybean extract added by 4,0-6,0% potable water, and added by a 20-40 ppm of a food grade antifoaming agent, stirred moderately under 50 to 200 rpm, adding optionally from 2 to 12 % of sugar prebiotic agent(s), sterilized at 116 ⁰C during 4 min, on which the cream may be added with olive or vegetable oils, spices, stabilizers and emulsifiers and concentrates of vegetable and spices, mineral salts, organic acids as acetic and citric acids, prebiotics, fibers being the polydextrose a fat optional surrogate to produce a light cream which would have simultaneously a prebiotic function, up to 12 % of its formulation; soybean extract whether defatted or not may be formulated down to a minimum of 4%, plus a stabilizer according to claim 20, to produce lighter products. 35 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according with all the before mentioned claims, is characterized by products, produced according the previous claims and after fermentation, freeze-drying, with cryoprotecting solutions originated from the defatted soybean extract, and, optionally, saccharose and ascorbic acid being characterized also as the inoculum, which may be or not pre-encapsulated or microencapsulated with the objective to improve the endurance to several stresses, using, as for example, microencapsulating or encapsulating agents, such as the cellulose acetate phthalate, the calcium alginate and chitosan, using optionally the atomization and extrusion techniques.

36 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according with all the before mentioned claims, is characterized by products comprised by two (2) powder mixtures. Mixture 1: base for the powder beverage product containing the soybean extract, prebiotics as Litesse® and Raftilose ®, natural or similar to natural aromatizers, fruit chunks, fruit freeze-dried pulps, natural coloring agents, anticaking agents, antifoaming agents such as silica, stabilizer and humectants as Recodan, Promsoy, lecithins, monoglyceride and diglycerides, starch, pectines, gums, and other production adjuvants with allowable quantities according to Table 3. Mixture 2: inocula containing probiotics with adequate ratio: Lactobacillus spp, Streptococcus spp, Enterococcus spp, and, Bifidobacterium spp according to claims 31 and 32, and in this mixture it is possible to add a compatible buffer agent and/or inert vehicle in quantities which do not change the stability and viability of microorganisms.

37 - "FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL

FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 26, is characterized by its E phase having preferably a packaging and the fermentation process for the product occurring in individual containers, as PET bottles closed with a sterile seal, in an oven with temperatures from 37 to approximately 43°C, from 12 to approximately 24 hours, or until it reaches a pH of approximately 4,5 to 5,0; the fermentation process is interrupted, cooling down the products to a temperature of 10 to 20⁰C approximately and stored under refrigeration at a temperature of 5 to 15°C, during a period of 25 to 35 days, and, according to claims 35 and 36, the mixture 1 is preferably packaged in multilayer kraft paper bags and internally covered with a polyetilene layer and the mixture 2 and the freeze-dried products are packaged in high-barrier laminated sheet bags, in sachets made with 3 material layers (polyethylene, aluminum foil and polyester).

38 - FUNCTIONAL FOOD, PROBIOCTIC COMPOSITION, NOURISHING COMPOSITION AND PROCESS OF PRODUCTION OF FUNCTIONAL

FERMENTED SOY BASIS FOOD , CONTAINING PROBIOTICS AND PREBIOTICS AGENTS ", according to claim 37, is characterized as being packaged in sufficient quantity to produce approximately 1 to 5 liters of fermented medium, and the product will be preferably sterilized previously by an irradiation process.