WO2009069122A1 - Process for preparing bakeable probiotic food - Google Patents
Process for preparing bakeable probiotic food Download PDFInfo
- Publication number
- WO2009069122A1 WO2009069122A1 PCT/IL2008/001539 IL2008001539W WO2009069122A1 WO 2009069122 A1 WO2009069122 A1 WO 2009069122A1 IL 2008001539 W IL2008001539 W IL 2008001539W WO 2009069122 A1 WO2009069122 A1 WO 2009069122A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- layer
- granules
- baking
- baked food
- pro
- Prior art date
Links
- 239000006041 probiotic Substances 0.000 title claims abstract description 39
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 39
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 39
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title description 7
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000014594 pastries Nutrition 0.000 claims abstract description 8
- 239000008187 granular material Substances 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 210000000813 small intestine Anatomy 0.000 claims description 5
- 210000002784 stomach Anatomy 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims 1
- 235000013402 health food Nutrition 0.000 abstract description 3
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 20
- 235000015895 biscuits Nutrition 0.000 description 5
- 230000004083 survival effect Effects 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004088 simulation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002940 repellent Effects 0.000 description 1
- 239000005871 repellent Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention is related to the health food field.
- the invention is related to probiotic pastry, which comprises a probiotic component, to a process for its production and to its use.
- Probiotic bacteria are live microbial food supplements, which beneficially affect the hosting food by improving its microbial balance. A number of different bacteria is used in probiotic foods and is mainly incorporated into milk products such as yogurts. Probiotic bacteria must survive for the lifetime of the product, in order to be effective. Probiotic bacteria are non- living and non-digestible food ingredients that beneficially affect the hosting food by selectively stimulating the growth and/or activity of one or a limited number of bacteria, including probiotic bacteria, in the colon, with the effect of improving the hosting food's health.
- baking temperature is the baking temperature.
- Such temperature may exceed 85 0 C (for bread baking, for example), in which probiotic bacteria, or any bacteria, cannot survive.
- the present invention is directed to a process for the preparation of baked food, such as pro-biotic pastry.
- a solution that comprises pro-biotic material is prepared and then dried and converted to granules, e.g., by freezing.
- the granules which have a typical diameter of 10 microns, are encapsulated by a first layer, preferably a starchy layer with a typical thickness of 5 microns, for resisting stomach pH and then by a second layer with a typical thickness of 5 microns for resisting baking heat for a predetermined baking temperature and baking time.
- the second layer is cracked to allow the pro-biotic material to be absorbed by the small intestine of a person eating the baked food.
- the double encapsulated granules are added to the dough before baking and finally the dough is baked in the predetermined baking temperature for the baking time.
- the present invention is also directed to a baked food, such as pro-biotic pastry, for humans consisting of: a) granules which have a typical diameter of 10 microns, made of a solution that comprises pro-biotic material, which is dried converted to granules, e.g., by freezing and encapsulated by a first layer, preferably a starchy layer with a typical thickness of 5 microns, for resisting stomach pH and by a second layer with a typical thickness of 5 microns for resisting baking heat for a predetermined baking temperature and baking time, after which the second layer is being cracked to allow the pro-biotic material to be absorbed by the small intestine of a person eating the baked food; and b) a dough to which the double encapsulated granules is before baking in a predetermined baking temperature for a predetermined baking time.
- the core is a solution that comprises probiotic bacteria is dried at a temperature of a usual process, similar to instant coffee production process, in dry-freeze methods, for a few minutes.
- the dried probiotic substance is granulated by freezing or by any other conventional process.
- the average diameter of the granules is approximately 10 microns.
- These granules are then encapsulated by a first 5 microns thick starchy layer, such as repellent starch #3 or inactive/over active food starch (brands that are popular in the industry).
- the second layer's purpose is to resist the stomach pH.
- the 3rd layer is of either sesame flour, fiber coatings, high temperature proof cellulose coating etc.
- the encapsulated granules are then added to the dough right before baking.
- the average ratio between the probiotic substance and the rest of the ingredients of the dough is 1:100. .
- the material the third layer (external) is made out of will be cracked at the end of the baking process, which allows the probiotic material to be released from the digested product and absorbed in the small intestine.
- This probiotic biscuit is made up of 0.3 g of filling and 30 g of Biscuit. Filling: The following ingredients are mixed at room temperature (percentages are weight percentages, based on the total filling weight): Biscuit recipe: 1 part sugar, 2 parts margarine, 3 parts flour mixed with 1 percent of the Probiotic powder
- the max temperature possible is 200 0 C for up to 4.5 minutes which suits most industrial biscuit production.
- This probiotic bread is made up of 0.3 g of filling and 30 g of bread.
- This product is meant for mass production. It is applied as a baking agent — as little as 1% of the flour weight
- the level of bacteria survival obtained in simulation was between 50% to 80%.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Baked health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a live probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.
Description
PROCESS FOR PREPARING BAKEABLE PROBIOTIC FOOD
Field of the Invention The present invention is related to the health food field. In particularly, the invention is related to probiotic pastry, which comprises a probiotic component, to a process for its production and to its use.
Background of the Invention Probiotic bacteria are live microbial food supplements, which beneficially affect the hosting food by improving its microbial balance. A number of different bacteria is used in probiotic foods and is mainly incorporated into milk products such as yogurts. Probiotic bacteria must survive for the lifetime of the product, in order to be effective. Probiotic bacteria are non- living and non-digestible food ingredients that beneficially affect the hosting food by selectively stimulating the growth and/or activity of one or a limited number of bacteria, including probiotic bacteria, in the colon, with the effect of improving the hosting food's health.
One of the main problems in baked health food, which comprises probiotic bacteria, is the baking temperature. Such temperature may exceed 85 0C (for bread baking, for example), in which probiotic bacteria, or any bacteria, cannot survive.
It is an object of the present invention to provide a process for preparing probiotic bacteria, which is capable of baking, with high rates of survivability of the probiotic bacteria within limits authorized by the food authorities.
The first object of the present invention is to provide a process for pro-biotic pastry preparation, which comprises non-digestible pro-biotic substances.
Another object of the present invention is to provide a longer shelf life process for pro-biotic pastry.
Other objects and advantages of the invention will become apparent as the description proceeds.
Summary of the Invention
The present invention is directed to a process for the preparation of baked food, such as pro-biotic pastry. A solution that comprises pro-biotic material is prepared and then dried and converted to granules, e.g., by freezing. The granules, which have a typical diameter of 10 microns, are encapsulated by a first layer, preferably a starchy layer with a typical thickness of 5 microns, for resisting stomach pH and then by a second layer with a typical thickness of 5 microns for resisting baking heat for a predetermined baking temperature and baking time. After baking, the second layer is cracked to allow the pro-biotic material to be absorbed by the small intestine of a person eating the baked food. The double encapsulated granules are added to the dough before baking and finally the dough is baked in the predetermined baking temperature for the baking time.
The present invention is also directed to a baked food, such as pro-biotic pastry, for humans consisting of: a) granules which have a typical diameter of 10 microns, made of a solution that comprises pro-biotic material, which is dried converted to granules, e.g., by freezing and encapsulated by a first layer, preferably a starchy layer with a typical thickness of 5 microns, for resisting stomach pH and by a second layer with a typical thickness of 5 microns for resisting baking heat for a predetermined baking temperature and baking time, after which the second layer is being cracked to allow the pro-biotic material to be absorbed by the small intestine of a person eating the baked food; and
b) a dough to which the double encapsulated granules is before baking in a predetermined baking temperature for a predetermined baking time.
Detailed Description of Preferred Embodiments
According to the present invention, at the first step, the core is a solution that comprises probiotic bacteria is dried at a temperature of a usual process, similar to instant coffee production process, in dry-freeze methods, for a few minutes. At the next step, the dried probiotic substance is granulated by freezing or by any other conventional process. The average diameter of the granules is approximately 10 microns. These granules are then encapsulated by a first 5 microns thick starchy layer, such as repellent starch #3 or inactive/over active food starch (brands that are popular in the industry). The second layer's purpose is to resist the stomach pH.
The 3rd layer is of either sesame flour, fiber coatings, high temperature proof cellulose coating etc.
In order to be protected from the baking heat, the encapsulated granules are then added to the dough right before baking. The average ratio between the probiotic substance and the rest of the ingredients of the dough is 1:100. .
The material the third layer (external) is made out of, will be cracked at the end of the baking process, Which allows the probiotic material to be released from the digested product and absorbed in the small intestine.
Example 1: A Probiotic Biscuit
This probiotic biscuit is made up of 0.3 g of filling and 30 g of Biscuit. Filling: The following ingredients are mixed at room temperature (percentages are weight percentages, based on the total filling weight):
Biscuit recipe: 1 part sugar, 2 parts margarine, 3 parts flour mixed with 1 percent of the Probiotic powder
Bacteria Survival in Simulation:
According to our yet non formal results, the max temperature possible is 200 0C for up to 4.5 minutes which suits most industrial biscuit production.
Bacteria Survival in Experimental results: At the above-mentioned terms, we reach up to 50% of live bacteria after baking.
Example 2: Probiotic Bread
This probiotic bread is made up of 0.3 g of filling and 30 g of bread.
Filling
The following ingredients are mixed at room temperature (percentages are weight percentages, based on the total filling weight):
This product is meant for mass production. It is applied as a baking agent — as little as 1% of the flour weight
Bacteria Survival in Simulation:
The level of bacteria survival obtained in simulation was between 50% to 80%.
Bacteria Survival in Experimental results:
Up to 83% live bacteria have been obtained after 10 minutes baking at 200 °C with a starting point of 109 bacteria per gram
The above examples and description have of course been provided only for the purpose of illustration, and are not intended to limit the invention in any way. As will be practiced by the skilled person, the invention can be carried out in a great variety of ways, employing more than one technique from those described above, all without exceeding the scope of the invention.
Claims
1. Process for the preparation of baked food, comprising: a) preparing a solution that comprises pro-biotic material; b) drying and granulating said solution and converting it to granules; c) encapsulating said granules by a first layer for resisting stomach pH; d) further encapsulating the encapsulated granules by a second layer for resisting baking heat for a predetermined baking temperature and baking time, after which said second layer is being cracked to allow the pro-biotic material to be absorbed by the small intestine of a person eating said baked food; e) adding the double encapsulated granules to the dough before baking; and f) baking said dough in said predetermined baking temperature for said baking time.
2. Process according to claim 1, wherein the baked food is pro-biotic pastry.
3. Process according to claim 1, wherein the dried solution is granulated by freezing.
4. Process according to claim 1, wherein the solution is converted to 10- microns granules.
5. Process according to claim 1, wherein the first layer is a 5 microns starchy layer.
6. Process according to claim 1, wherein the second layer is a 5 microns layer.
7. A baked food for humans consisting of: a) granules made of a solution that comprises pro-biotic material, which is dried and encapsulated by a first layer for resisting stomach pH and by a second layer for resisting baking heat for a predetermined baking temperature and baking time, after which said second layer is being cracked to allow the pro-biotic material to be absorbed by the small intestine of a person eating said baked food; and b) a dough to which the double encapsulated granules is added before baking in a predetermined baking temperature for a predetermined baking time.
8. A baked food according to claim 7, which is pro-biotic pastry.
9. A baked food according to claim 7, which comprises granules made by freezing the solution.
10. A baked food according to claim 7, which comprises 10-microns granules.
11. A baked food for according to claim 7, which comprises granules encapsulated by a first 5 microns starchy layer.
12. A baked food for according to claim 7, which comprises granules that are further encapsulated by a second 5 microns layer.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP08855315.1A EP2222170B1 (en) | 2007-11-26 | 2008-11-24 | Process for preparing baked probiotic food |
| US12/788,176 US9961910B2 (en) | 2007-11-26 | 2010-05-26 | Process for preparing bakeable probiotic food |
| AU2010202518A AU2010202518B2 (en) | 2007-11-26 | 2010-06-17 | Process for preparing bakeable probiotic food |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IL187645 | 2007-11-26 | ||
| IL187645A IL187645A (en) | 2007-11-26 | 2007-11-26 | Process for preparing bakeable probiotic food |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US12/637,487 Continuation-In-Part US20110008493A1 (en) | 2007-11-26 | 2009-12-14 | Heat resistant probiotic compositions and healthy food comprising them |
Related Child Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US12/637,487 Continuation-In-Part US20110008493A1 (en) | 2007-11-26 | 2009-12-14 | Heat resistant probiotic compositions and healthy food comprising them |
| US12/788,176 Continuation-In-Part US9961910B2 (en) | 2007-11-26 | 2010-05-26 | Process for preparing bakeable probiotic food |
| AU2010202518A Division AU2010202518B2 (en) | 2007-11-26 | 2010-06-17 | Process for preparing bakeable probiotic food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2009069122A1 true WO2009069122A1 (en) | 2009-06-04 |
Family
ID=40293863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IL2008/001539 WO2009069122A1 (en) | 2007-11-26 | 2008-11-24 | Process for preparing bakeable probiotic food |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP2222170B1 (en) |
| IL (1) | IL187645A (en) |
| WO (1) | WO2009069122A1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011004375A1 (en) | 2009-07-09 | 2011-01-13 | Rubin, Israel | Heat resistant probiotic compositions and healthy food comprising them |
| CN102178238A (en) * | 2011-03-02 | 2011-09-14 | 润盈生物工程（上海）有限公司 | Heat-resistance microencapsulated probiotics and preparation method and use thereof |
| CN107087706A (en) * | 2009-08-14 | 2017-08-25 | 杜邦营养生物科学有限公司 | Coated dehydrated microorganism with enhancing stability and viability |
| CN110623122A (en) * | 2019-09-02 | 2019-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thin-layer coating chocolate composition and preparation method thereof |
| US10543175B1 (en) | 2013-05-17 | 2020-01-28 | Degama Berrier Ltd. | Film composition and methods for producing the same |
| CN111700092A (en) * | 2020-06-04 | 2020-09-25 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of base material of fruity stuffing |
| US11039637B2 (en) | 2010-12-06 | 2021-06-22 | Degama Berrier Ltd. | Composition and method for improving stability and extending shelf life of probiotic bacteria and food products thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994000019A1 (en) * | 1992-06-24 | 1994-01-06 | FæLLESFORENINGEN FOR DANMARKS BRUGSFORENINGER (FDB) | Baked product containing viable microorganisms and process for preparing same |
| WO1996008261A1 (en) * | 1994-09-16 | 1996-03-21 | The University Of New South Wales | Probiotic compositions |
| EP1110462A2 (en) * | 1999-12-22 | 2001-06-27 | Nutrinova Nutrition Specialties & Food Ingredients GmbH | Encapsulated multifunctional, biologically active food ingredient, process for its manufacture and use thereof |
| WO2007058614A1 (en) * | 2005-11-17 | 2007-05-24 | Celac Sweden Ab | Probiotic bread and method of its production |
| WO2007100179A1 (en) * | 2006-02-28 | 2007-09-07 | Myeong-Hee Jung | Lactobacillus plantarum se 1 useful for manufacturing lactobacillus containing bread |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL2211626T3 (en) * | 2007-08-29 | 2020-03-31 | Ganeden Biotech, Inc. | Baked goods |
-
2007
- 2007-11-26 IL IL187645A patent/IL187645A/en active IP Right Grant
-
2008
- 2008-11-24 WO PCT/IL2008/001539 patent/WO2009069122A1/en active Application Filing
- 2008-11-24 EP EP08855315.1A patent/EP2222170B1/en not_active Not-in-force
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994000019A1 (en) * | 1992-06-24 | 1994-01-06 | FæLLESFORENINGEN FOR DANMARKS BRUGSFORENINGER (FDB) | Baked product containing viable microorganisms and process for preparing same |
| WO1996008261A1 (en) * | 1994-09-16 | 1996-03-21 | The University Of New South Wales | Probiotic compositions |
| EP1110462A2 (en) * | 1999-12-22 | 2001-06-27 | Nutrinova Nutrition Specialties & Food Ingredients GmbH | Encapsulated multifunctional, biologically active food ingredient, process for its manufacture and use thereof |
| WO2007058614A1 (en) * | 2005-11-17 | 2007-05-24 | Celac Sweden Ab | Probiotic bread and method of its production |
| WO2007100179A1 (en) * | 2006-02-28 | 2007-09-07 | Myeong-Hee Jung | Lactobacillus plantarum se 1 useful for manufacturing lactobacillus containing bread |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9961910B2 (en) | 2007-11-26 | 2018-05-08 | DeGama Products, Ltd | Process for preparing bakeable probiotic food |
| EP2451300B1 (en) | 2009-07-09 | 2018-09-05 | DeGama Probiotics Ltd. | Heat resistant probiotic compositions and healthy food comprising them |
| CN102595938A (en) * | 2009-07-09 | 2012-07-18 | 德戈玛益生菌有限公司 | Heat resistant probiotic compositions and healthy food comprising them |
| AU2010269814B2 (en) * | 2009-07-09 | 2014-02-06 | Degama Probiotics Ltd. | Heat resistant probiotic compositions and healthy food comprising them |
| AU2010269814B8 (en) * | 2009-07-09 | 2014-03-06 | Degama Probiotics Ltd. | Heat resistant probiotic compositions and healthy food comprising them |
| AU2010269814A8 (en) * | 2009-07-09 | 2014-03-06 | Degama Probiotics Ltd. | Heat resistant probiotic compositions and healthy food comprising them |
| RU2549098C2 (en) * | 2009-07-09 | 2015-04-20 | ДеГама Пробиотикс Лтд. | Thermostable probiotic compositions and healthy food on their basis |
| CN105105104A (en) * | 2009-07-09 | 2015-12-02 | 德戈玛益生菌有限公司 | Heat resistant probiotic compositions and healthy food comprising them |
| WO2011004375A1 (en) | 2009-07-09 | 2011-01-13 | Rubin, Israel | Heat resistant probiotic compositions and healthy food comprising them |
| CN107087706A (en) * | 2009-08-14 | 2017-08-25 | 杜邦营养生物科学有限公司 | Coated dehydrated microorganism with enhancing stability and viability |
| US11039637B2 (en) | 2010-12-06 | 2021-06-22 | Degama Berrier Ltd. | Composition and method for improving stability and extending shelf life of probiotic bacteria and food products thereof |
| CN102178238A (en) * | 2011-03-02 | 2011-09-14 | 润盈生物工程（上海）有限公司 | Heat-resistance microencapsulated probiotics and preparation method and use thereof |
| US10543175B1 (en) | 2013-05-17 | 2020-01-28 | Degama Berrier Ltd. | Film composition and methods for producing the same |
| CN110623122A (en) * | 2019-09-02 | 2019-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thin-layer coating chocolate composition and preparation method thereof |
| CN110623122B (en) * | 2019-09-02 | 2023-06-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thin-layer coated chocolate composition and preparation method thereof |
| CN111700092A (en) * | 2020-06-04 | 2020-09-25 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of base material of fruity stuffing |
Also Published As
| Publication number | Publication date |
|---|---|
| IL187645A0 (en) | 2008-11-03 |
| EP2222170A1 (en) | 2010-09-01 |
| IL187645A (en) | 2013-10-31 |
| EP2222170B1 (en) | 2019-06-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2222170B1 (en) | Process for preparing baked probiotic food | |
| US11653656B2 (en) | Baked goods | |
| RU2012104796A (en) | HEAT-RESISTANT PROBIOTECHNICAL COMPOSITIONS AND CONTAINING THEIR HEALTHY FOOD | |
| JP5026468B2 (en) | Method for imparting shape retention to flexible ingredients | |
| Majzoobi et al. | Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods | |
| WO2011142439A1 (en) | Method for improving the quality of bread, etc. | |
| Rodriguez‐Sandoval et al. | Effect of dried cassava bagasse on the baking properties of composite wheat bread | |
| Rocha et al. | Behavior of the Complex Micro‐Ecology in Maize and Rye Flour and Mother‐Dough for B roa Throughout Storage | |
| Mohammadi et al. | Application of inulin in bread: A review of technological properties and factors affecting its stability | |
| KR101668880B1 (en) | Heat-stabilization of food antioxidant | |
| EP3310176A1 (en) | Food product with reduced rag:sag ratio | |
| KR20150066674A (en) | Woo Sang Yong rice cookies | |
| CN1745643B (en) | Bread antistaling agent and its preparation thereof | |
| WO2015136382A1 (en) | Appetite-suppressing food product containing jerusalem artichoke flour | |
| EP3469910A1 (en) | A method for the manufacture of a baked comestible | |
| JP6203018B2 (en) | Bread | |
| KR101661127B1 (en) | Methods of manufacturing cookie using a natural sourdough starter | |
| AU2012251936A1 (en) | Gluten-Free Bread Products | |
| KR102223639B1 (en) | Method Of Chestnut Bread | |
| KR20210046970A (en) | Manufacturing method of Pie-Manju | |
| JP2012531923A (en) | Method for encapsulating active ingredients | |
| Zhang et al. | Recent developments in functional bakery products and the impact of baking on active ingredients | |
| KR20190049317A (en) | A Composition for baking wherein the activity of xylanase is inhibited | |
| KR20150047062A (en) | Ju Jin Ju rice cookies | |
| AU2015200006B2 (en) | Baked Goods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 08855315 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| WWE | Wipo information: entry into national phase |
Ref document number: 2008855315 Country of ref document: EP |