WO2011012924A1 - Synbiotic food products comprising pulses and methods for manufacturing the same. - Google Patents

Synbiotic food products comprising pulses and methods for manufacturing the same. Download PDF

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Publication number
WO2011012924A1
WO2011012924A1 PCT/IB2009/053282 IB2009053282W WO2011012924A1 WO 2011012924 A1 WO2011012924 A1 WO 2011012924A1 IB 2009053282 W IB2009053282 W IB 2009053282W WO 2011012924 A1 WO2011012924 A1 WO 2011012924A1
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WO
WIPO (PCT)
Prior art keywords
pulse crop
starting material
crop
pulse
cooked
Prior art date
Application number
PCT/IB2009/053282
Other languages
French (fr)
Inventor
Alexander Soldatov
Ivan Soldatov
Original Assignee
Alexander Soldatov
Ivan Soldatov
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Alexander Soldatov, Ivan Soldatov filed Critical Alexander Soldatov
Priority to PCT/IB2009/053282 priority Critical patent/WO2011012924A1/en
Publication of WO2011012924A1 publication Critical patent/WO2011012924A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

  • the present invention relates to a process for preparing a synbiotic product from a pulse crop as a starting material and a synbiotic food containing the product prepared from a pulse crop as a starting material.
  • Synbiotic Probiotic + Prebiotic.
  • pulse crop means leguminous crop like beans and peas harvested solely for the dry grain. This excludes soybeans and peanuts; green beans and green peas; crops which are used exclusively for sowing (clovers, alfalfa).
  • the term itself "fermented pulses” is nowadays related to beans in raw condition. In reality, fermentation process applied to them before cooking greatly improves pulse digestibility for humans. It can detoxify pulses by reducing haemagglutinin, phytate, oligosaccharides and trypsin inhibitors. Other attributes could be: improved flavor, enhanced nutritional value, appearance, etc. Fermented or not, they need to be cooked yet. After process of cooking there are deprived of their valuable component- alive micro flora.
  • the solution can be found through advene method. According to it the initial product - pulse crop is subject to fermenting after it has passed cooking. Initiation of the fermentation process can be started by
  • micro-organisms including lactic acid bacteria (LAB) that positively influence the composition of the intestine micro flora. These microorganisms can be found in kefir starter cultures or other probiotic strains that are common to the dairy industry.
  • LAB lactic acid bacteria
  • Probiotics are dietary supplements of live microorganisms thought of to be healthy for the host organism.
  • Lactic Acid Bacteria is a general name given to gram-positive bacteria witch assimilate sugar and whose final metabolite contains more then 50% molecule number of LA. 6. Maturing. Mashed and inoculated pulses are distributed into canning jars or container (containers), which should be kept in a warm place (30- 35C) for 3-4 days . For the next several days the temperature can be lowered to room temperature. During maturing process lids on jars should be loose to let excess gas come out.
  • the final product has exceptionally long shelf life (months). It accounts for presence of a wide range of antimicrobial substances. The taste of this product can be compared to cheese.
  • the final product can also contain other type of seeds, preliminary cooked and mashed
  • the list of seeds can include cereals and ground Flax Seed, Quinoa, Buckwheat depending on availability. Brown rice(with bran layer and the germ) is more preferable.
  • the margin of acidity of the final product may vary based on the initial seeds. This can be regulated by maturity time.
  • Cooked seeds could be fermented separately (by LAB or kefir starter) which turns them into inoculants for the pulse crop as a starting material.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

A process for preparing a synbiotic product from a pulse crop as a starting material, and a synbiotic food containing the product prepared from a pulse crop as a starting material. As opposed to conventional methods, (of fermentation of raw beans, followed by cooking), the inoculation is applied to already cooked pulses. The product obtained is related to a probiotic based functional food. The major benefits include increased number of ingested bacteria reaching the colon in a viable form, stimulation in the colon of the growth and implantation of both exogenous and endogenous bacteria, activation of metabolism of beneficial bacteria, antagonistic toward pathogenic bacteria, anti-mflammatory, anti-mutagemc, anti-carcenogemc, and production of bioactive compounds (enzymes, vaccines, peptides, etc ), prolonged shelf life.

Description

Title
SYMBIOTIC FOOD PRODUCTS COMPRISING PULSES AND METHODS FOR MANUFACTURING THE SAME.
THE DESCRIPTION OF SYNBIOTIC FOOD PRODUCTS COMPRISING PULSES AND METHODS FOR MANUFACTURING THE SAME.
The present invention relates to a process for preparing a synbiotic product from a pulse crop as a starting material and a synbiotic food containing the product prepared from a pulse crop as a starting material.
The concept of synbiotics has been proposed to characterize health-enhancing foods and supplements used as functional food ingredients in humans (Gibson, 2004). It can be formulated as: Synbiotic = Probiotic + Prebiotic.
In the present invention, the term "pulse crop" means leguminous crop like beans and peas harvested solely for the dry grain. This excludes soybeans and peanuts; green beans and green peas; crops which are used exclusively for sowing (clovers, alfalfa).
BACKGROUND AND THE SUMMARY OF INVENTION
Traditional fermented foods since early history have formed an integral part of human's diet.
Unfortunately, the origins of most fermentation technologies for present moment were lost.
The term itself "fermented pulses" is nowadays related to beans in raw condition. In reality, fermentation process applied to them before cooking greatly improves pulse digestibility for humans. It can detoxify pulses by reducing haemagglutinin, phytate, oligosaccharides and trypsin inhibitors. Other attributes could be: improved flavor, enhanced nutritional value, appearance, etc. Fermented or not, they need to be cooked yet. After process of cooking there are deprived of their valuable component- alive micro flora.
The solution can be found through advene method. According to it the initial product - pulse crop is subject to fermenting after it has passed cooking. Initiation of the fermentation process can be started by
micro-organisms including lactic acid bacteria (LAB) that positively influence the composition of the intestine micro flora. These microorganisms can be found in kefir starter cultures or other probiotic strains that are common to the dairy industry.
Probiotics are dietary supplements of live microorganisms thought of to be healthy for the host organism.
The suggested adverse method, when fermentation is followed by the cooking process, is known in Asian cuisine. The fermentation process there is initiated by "koji molds". http://www.eoogle,com/patents/aboM?id=WZoY AAAAEBAJ&outputHext
(US Patent number: 5885632 Issue date: Mar 23, 1999).
EXAMPLE
The production process of synbiotic product based on pulse crop can be outlined in the following steps. I °Raw pulses I
I Soaking I
I 2Cooking I
SALT Ql-, SPICES
Figure imgf000004_0001
Figure imgf000004_0002
I 4Cooling I
KEFIR STARTER
I inoculating I
Figure imgf000004_0003
I Maturing I
I 7Refrigerating I
1. Soaking in water (2OC, 5-10 -15 hrs-which depends of type of used pulses)
2. Cooking. Steaming or boiling in low quantity of water. ( Do not overcook! Beans supposed to be half cooked)
3. Mashing. For mashing process of half cooked beans it is appropriate to use meat grinder. At this moment 10 Salt, vegetable oil (10-15 % by volume), and desirable spiced can be added. Oil should be sterilized in order to prevent undesirable inoculating.
4. Cooling (to 35-40C)
5. Inoculating with kefir starter or LAB cultures (not a Koji molds). Lactic Acid Bacteria is a general name given to gram-positive bacteria witch assimilate sugar and whose final metabolite contains more then 50% molecule number of LA. 6. Maturing. Mashed and inoculated pulses are distributed into canning jars or container (containers), which should be kept in a warm place (30- 35C) for 3-4 days . For the next several days the temperature can be lowered to room temperature. During maturing process lids on jars should be loose to let excess gas come out.
7. Refrigerating. Lids are tightened up.
The final product has exceptionally long shelf life (months). It accounts for presence of a wide range of antimicrobial substances. The taste of this product can be compared to cheese.
The final product can also contain other type of seeds, preliminary cooked and mashed
(or not) as well. (See the chart)
The list of seeds can include cereals and ground Flax Seed, Quinoa, Buckwheat depending on availability. Brown rice(with bran layer and the germ) is more preferable.
The margin of acidity of the final product may vary based on the initial seeds. This can be regulated by maturity time.
Cooked seeds could be fermented separately (by LAB or kefir starter) which turns them into inoculants for the pulse crop as a starting material.

Claims

WE CLAIM:
1. A process for preparing a product from a pulse crop as a starting material which comprises the ordered steps of:
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop,
cooling said cooked pulse crop,
adding salt oil and spices,
mixing a kefir starter (LAB) into said pulse crop,
incubating said pulse crop,
refrigerating
A process according to claim 1, wherein cooked seeds (mashed or not, one of them or in combination of them) added to pulse crop as a starting material before the stage of inoculation during said step of preparing synbiotic food preparation. A process according to claim 1, wherein cooked and (LAB) fermented seeds is added to pulse crop (as a starting material) as inoculating material.
4. A food product prepared from a pulse crop as a starting material, said product being prepared by the ordered steps of:
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop,
cooling said cooked pulse crop,
adding salt oil and spices,
mixing a kefir starter(LAB) into said pulse crop,
incubating said pulse crop,
refrigerating
5. A food product prepared from a pulse crop as a starting material, said product being prepared by the ordered steps of:
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop,
cooling said cooked pulse crop,
adding salt oil and spices,
adding cooked seeds (one of them or in combination, mashed or not)
mixing a kefir starter(LAB) into said pulse crop,
incubating said pulse crop,
refrigerating
6. A food product prepared from a pulse crop as a starting material, said product being prepared by the ordered steps of:
preparing synbiotic food based on pulse crop as a starting material by the steps comprising:
cooking said pulse crop,
cooling said cooked pulse crop,
adding salt oil and spices,
adding cooked and (LAB) fermented seeds (one of them or in combination, mashed or not) as an inoculating material
mixing a
incubating said pulse crop,
refrigerating
PCT/IB2009/053282 2009-07-28 2009-07-28 Synbiotic food products comprising pulses and methods for manufacturing the same. WO2011012924A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IB2009/053282 WO2011012924A1 (en) 2009-07-28 2009-07-28 Synbiotic food products comprising pulses and methods for manufacturing the same.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2009/053282 WO2011012924A1 (en) 2009-07-28 2009-07-28 Synbiotic food products comprising pulses and methods for manufacturing the same.

Publications (1)

Publication Number Publication Date
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62181737A (en) * 1986-02-07 1987-08-10 Kibun Kk Cheese-like food of bean and production thereof
US5885632A (en) * 1993-12-14 1999-03-23 Nichimo Co., Ltd. Process for preparing a product from a pulse crop as a starting material and a food containing the product prepared from a pulse crop as a starting material
US20020012659A1 (en) * 1996-04-01 2002-01-31 Nichimo Co., Ltd. Product containing healthful component and process for preparing the same
JP2003116477A (en) * 2001-10-16 2003-04-22 Kanehatsu Foods Co Ltd Method for producing boiled bean processed product utilizing lactic acid bacterium
WO2005096837A2 (en) * 2004-04-07 2005-10-20 Valid International Ltd A ready-to-use therapeutic food composition or nutritional supplement & a method of making the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62181737A (en) * 1986-02-07 1987-08-10 Kibun Kk Cheese-like food of bean and production thereof
US5885632A (en) * 1993-12-14 1999-03-23 Nichimo Co., Ltd. Process for preparing a product from a pulse crop as a starting material and a food containing the product prepared from a pulse crop as a starting material
US20020012659A1 (en) * 1996-04-01 2002-01-31 Nichimo Co., Ltd. Product containing healthful component and process for preparing the same
JP2003116477A (en) * 2001-10-16 2003-04-22 Kanehatsu Foods Co Ltd Method for producing boiled bean processed product utilizing lactic acid bacterium
WO2005096837A2 (en) * 2004-04-07 2005-10-20 Valid International Ltd A ready-to-use therapeutic food composition or nutritional supplement & a method of making the same

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