WO2011015897A1 - Probiotic food products comprising cereal grains crop and pasta as a starting material and methods for manufacturing the same - Google Patents
Probiotic food products comprising cereal grains crop and pasta as a starting material and methods for manufacturing the same Download PDFInfo
- Publication number
- WO2011015897A1 WO2011015897A1 PCT/IB2009/053354 IB2009053354W WO2011015897A1 WO 2011015897 A1 WO2011015897 A1 WO 2011015897A1 IB 2009053354 W IB2009053354 W IB 2009053354W WO 2011015897 A1 WO2011015897 A1 WO 2011015897A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- pasta
- cereal grains
- starting material
- listl
- list2
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Abstract
A process for preparing probiotic food products comprising of cereal grains crop and/or pasta as a starting material and methods for manufacturing the same are disclosed according to the present invention. Suggested simple technique enables acontrolled fermentation at household and semi- industrial level. According to the described process in this invention, the final product has probiotic properties and it is placed into the individual containers or jars. In such form, it has the ability to have a long shelf life in the refrigerator.
Description
THE DESCRIPTION OF PROBIOTIC FOOD PRODUCTS COMPRISING CEREAL GRAINS CROP AND PASTA AS A STARTING MATERIAL AND METHODS FOR MANUFACTURING THE SAME.
The present invention relates to a process for preparing a probiotic product from cereal grains crop and pasta as a starting material (separately or any mix of them) and a probiotic food containing the product prepared from a cereal grains and pasta as a starting material.
In the present invention, the term "cereal grains" relates to the seeds (separate or mixed) from the list: Barley, Rye, Spelt, Wheat, Triticale, Proso millet (Panicum miliaceum) and Buckwheat. All of them can be used as Whole grains or Groats. They are the basis of kasha, which is staple meal of Eastern Europe.
Term "pasta" relates to variants of noodles, - food made from a dough (of flour, water and/or eggs). It can be made from any flour except Rice flour, Corn flour, Sorghum flour, Millet flour, and Oats flour.
Term LAB relates to Lactic Acid Bacteria is a general name given to gram-positive bacteria witch assimilates sugar and whose final metabolite contains more then 50% molecule number of LA (lactic acid).
BACKGROUND AND THE SUMMARY OF INVENTION
The bioavailability of macro and micro nutrients of food consumed by a human can be greatly improved by use of fermentation technology.
Used before techniques bear mixed character, mostly uncontrolled due to variable microorganisms present. Inability to consistently attain high standards of quality of final product (household level) which make this practice in modern society limited. The preparation of fermented foods moves from the small-scale household level to large-scale production.
Besides, traditional methods would not allow the final product to gain characteristics of probiotic food.
The following suggested method is void of these drawbacks.
The novel method solves the problem by distributing the food subjected to fermentation into jars. In that case the starting material is protected from contamination of pathogenic organisms. This defense is active from the beginning to end of the entire fermentation process at the favorable LAB temperatures. The consequent storage in the refrigerator according to the proposed method takes place in the same containers.
The active phase of the fermentation process is accompanied by gas production.
Consequently, the storage containers need to have a valve (or not completely tightened lid of the jar) during that period.
Another prerequisite for successful fermentation are sterilized containers and the initial cooked product (free of pathogenic microorganisms).
It removes all kinds of risks linked with biologically contaminated raw materials. The combination of appropriate starter culture and delivery mechanism turns the final product into safe lacto fermented (with alive bacteria! !) food.
Fermentation process being initially capsulated greatly reduces probability of contamination of undesirable micro flora which contributes to a longer refrigerated shelf life.
The complexity of this method is compared to canning at the household level. The proposed method of capsulated LAB fermentation can be applied to cereal grain crop and pasta products as starter material (or any combination of them as well).
Once the starter material is cooked, it should be in the form of porridge or kasha (boiled pasta). Any vegetable oil or salt can be added (which is optional).
Before inoculation with LAB, the cooked starter material should be cooled down to appropriate temperature.
EXAMPLE 1.
The production process of probiotic product based on cereal grains can be outlined in the following steps.
"Washing
Soaking,
SALT, VEGETABLE OIL
LAB GR FERMENTED PULSES
Inoculating
Mixing & jar placement
"Maturing
Refrigerating
1. Soaking (optional stage) in water (2OC, 5-10 -15 hrs)
2. Cooking. Steaming or boiling in low quantity of water. ( Do not overcook)
3. Cooling (to 35-40C)
4. Inoculating with kefir or LAB cultures (not Koji molds). As alternative
inoculating material, fermented pulses could be used as well. This is even more preferable because it increase the protein quality of the final product. The sequence of preparation of it - see Appendix 1.
Mixing & jar placement.
Maturing Inoculated and mixed cereal seeds distributed into sterilized canning jars or containers , which should be kept in a warm place (~ 35- 37C for l-5days) for maturing process until it reaches desirable sourness of product. During maturing process lids on jars should be loose in order to let excess gas come out.
Refrigerating. Lids are tightened up.
EXAMPLE 2.
The production process of probiotic product based on pasta can be outlined in the following steps.
* Cooking
SALT0 VEGETABLE OIL
"Cooling
LAB OR FERMENTED PULSES
Inoculating
'Mixing & jar placement
"Maturing
'Refrigerating
In order to gain Prebiotic quality of final product, preferably to use whole grains pasta.
1. Cooking. ( Do not overcook)
2. Inoculating with LAB (or kefir) starter. Great taste and flavors are obtained by using fermented pulses as inoculation material (7:3 weight ratio, that is 7 units of pasta to 3 units of fermented pulses).
3. Mixing & jar placement
4. Maturing process takes place in jars (containers) covered with lids similar to the previous Example 1.
5. Refrigerating: Lids tighten up in order to prevent contamination of final
product. Airtight containers Oars) account for longevity of the final product.
Appendix 1.
Production of fermented pulses for the inoculation purposes is similar to the above stated method and is based on LAB fermentation in covered jars of previously cooked beans. See details in PCT/IB2009/053282.
Claims
1. A process for preparing a product from cereal grains (according to the Listl) or pasta (List2) as a starting material which comprises the following steps:
preparing probiotic food based on cereal grains (Listl) or pasta (List2) as a starting material by the steps comprising:
cooking said cereal grains (pasta),
cooling said cooked cereal grains (pasta),
adding salt and oil
mixing a kefir culture (LAB) into said cereal grains (pasta),
distributing said cereal grains (pasta) into jars (containers)
incubating said cereal grains (pasta), in jars
refrigerating said cereal grains(pasta), in jars
2. A process according to claim 1, wherein fermented pulses added (to cereal grains or pasta) as inoculating material instead of kefir (LAB) culture during said step of preparing probiotic food preparation.
3. A process according to claim 1 wherein no oil added
4. A process according to claim 2, wherein no oil added
5. A food product prepared from cereal grains (from the listl) or pasta (List2) as a starting material, said product being prepared by the ordered steps of:
preparing probiotic food based on cereal grains (from the listl) or pasta (List2) as a starting material by the steps comprising:
cooking said cereal grains (pasta),
cooling said cooked cereal grains (pasta), ,
adding salt and oil
mixing a kefir culture (LAB) into said cereal grains(pasta), ,
distributing said cereal grains(pasta) into jars (containers)
incubating said cereal grains(pasta),
refrigerating said cereal grains(pasta) in jars
6. A food product prepared from cereal grains (from the listl) or pasta (List2) as a starting material, said product being prepared by the ordered steps of:
preparing probiotic food based on cereal grains (from the listl) or pasta (List2) as a starting material by the steps comprising:
cooking said cereal grains (pasta),
cooling said cooked cereal grains (pasta), adding salt and oil,
mixing with fermented pulses added as inoculating material into to cereal grains (or pasta) as a starting material during said step of preparing probiotic food preparation. incubating said cereal grains(pasta),
refrigerating said cereal grains(pasta) in jars
7. A food product prepared from cereal grains (from the listl) or pasta (List2) as a starting material, said product being prepared according to claim 5 wherein no oil added
8. A food product prepared from cereal grains (from the listl) or pasta (List2) as a starting material, said product being prepared according to claim 6 wherein no oil added
Listl : Barley, Rye, Spelt, Wheat, Triticale, Proso millet (Panicum miliaceum) and Buckwheat.
List2: Pasta -which is made from any flour except Rice flour, Corn flour, Sorghum flour, Millet flour, and Oats flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2009/053354 WO2011015897A1 (en) | 2009-08-03 | 2009-08-03 | Probiotic food products comprising cereal grains crop and pasta as a starting material and methods for manufacturing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2009/053354 WO2011015897A1 (en) | 2009-08-03 | 2009-08-03 | Probiotic food products comprising cereal grains crop and pasta as a starting material and methods for manufacturing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2011015897A1 true WO2011015897A1 (en) | 2011-02-10 |
Family
ID=43543971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2009/053354 WO2011015897A1 (en) | 2009-08-03 | 2009-08-03 | Probiotic food products comprising cereal grains crop and pasta as a starting material and methods for manufacturing the same |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2011015897A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527388A (en) * | 2019-01-10 | 2019-03-29 | 河南工业大学 | A kind of lactobacillus-fermented draws the preparation method of noodles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5968569A (en) * | 1997-01-09 | 1999-10-19 | Nestec S.A. | Pet food product containing probiotics |
| US20070141119A1 (en) * | 2003-11-12 | 2007-06-21 | Bioghurt Biogarde Gmbh & Co., Kg | Use of additionally fermented distillers grains for preventing and/or treating increased blood sugar values |
-
2009
- 2009-08-03 WO PCT/IB2009/053354 patent/WO2011015897A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5968569A (en) * | 1997-01-09 | 1999-10-19 | Nestec S.A. | Pet food product containing probiotics |
| US20070141119A1 (en) * | 2003-11-12 | 2007-06-21 | Bioghurt Biogarde Gmbh & Co., Kg | Use of additionally fermented distillers grains for preventing and/or treating increased blood sugar values |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527388A (en) * | 2019-01-10 | 2019-03-29 | 河南工业大学 | A kind of lactobacillus-fermented draws the preparation method of noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ashenafi | A review on the microbiology of indigenous fermented foods and beverages of Ethiopia | |
| JP5044769B2 (en) | Lactic acid bacteria Lactobacillus sakei strain, beverage manufacturing method, food manufacturing method, pickled bed manufacturing method, bread making raw material manufacturing method | |
| CN102687853B (en) | Preparation method of cordyceps militaris bacterial powder and application thereof | |
| US20080193599A1 (en) | High soluble fiber fermented foods | |
| CN103181571B (en) | Sauce-flavor duck tongue processing technology | |
| CN101317638A (en) | Sour gruel and industrial lactobacillus fermentation manufacturing technique | |
| MX2011003858A (en) | Method for obtaining a mixture of probiotics, nutrient prebiotics having synergistic symbiotic action. | |
| CN112493444A (en) | Preparation method of natural yeast dough and toast prepared by same | |
| JP6099073B2 (en) | Method for producing pizza crust with excellent flavor and texture | |
| CN101810291B (en) | Method for preparing packaged fermentative pickling wild pepper | |
| JP4320757B2 (en) | Method for producing γ-aminobutyric acid enriched fermented food | |
| WO2011015897A1 (en) | Probiotic food products comprising cereal grains crop and pasta as a starting material and methods for manufacturing the same | |
| CN1689439A (en) | Brow rice wine and its production process | |
| CN102028243A (en) | Processing method of fermented beef | |
| CN111109541B (en) | Processing method of multi-strain composite fermented egg product | |
| CN111109543B (en) | Processing method of fermented egg product with durian flavor | |
| CN108244450A (en) | There is the preparation method of fresh-keeping function food under a kind of normal temperature environment | |
| CN106721813A (en) | A kind of tara vine gas water beverage and preparation method thereof | |
| KR101406754B1 (en) | Preparing for honey pastry method | |
| JP6360346B2 (en) | Method for producing fermented product using natural fermentation system and method for expanding and using the fermented product and bacterial flora | |
| CN105558023A (en) | Rice nutritional yogurt preparing method | |
| CN104431858A (en) | Processing method of fern and fern processed by same | |
| JP2004313024A (en) | Method for producing ang-khak unrefined lee and food using the ang-khak unrefined lee | |
| CN109497143A (en) | The preparation method of sorghum Yoghourt | |
| KR20150066433A (en) | A Rice Tapioka Starch Bread Dough Manufacturing Method Using the Natural Tea Fermentation Species |
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: 09848006 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 09848006 Country of ref document: EP Kind code of ref document: A1 |