WO2017126959A1 - Composition alimentaire avec amidon fermenté - Google Patents

Composition alimentaire avec amidon fermenté Download PDF

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Publication number
WO2017126959A1
WO2017126959A1 PCT/NL2017/050025 NL2017050025W WO2017126959A1 WO 2017126959 A1 WO2017126959 A1 WO 2017126959A1 NL 2017050025 W NL2017050025 W NL 2017050025W WO 2017126959 A1 WO2017126959 A1 WO 2017126959A1
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WO
WIPO (PCT)
Prior art keywords
optionally
starch
milk
amount
water
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Application number
PCT/NL2017/050025
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English (en)
Inventor
Venetka Agayn
Original Assignee
Innoso B.V.
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 Innoso B.V. filed Critical Innoso B.V.
Publication of WO2017126959A1 publication Critical patent/WO2017126959A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Definitions

  • the invention is directed to food composition, more specifically the present invention is directed to a fermented food composition comprising grains.
  • the invention provides food composition with health benefits and has desirable organoleptic properties.
  • dietary fiber as part of a healthy diet is nowadays well established. Particularly the functional soluble fibers are shown to contribute to a decrease in cholesterol. Furthermore, probiotics are thought to improve the gut health and thereby have a positive effect on a person's immune system. Also, prebiotics which are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health, are part of a healthy diet.
  • Grains, nuts and seeds in addition to starch, protein and fibre contain various compounds phytochemicals, vitamins and minerals that may have unique properties or contribute to healthy nutrition.
  • Fermented food product especially food product from fermented grain, nuts and seeds, may comprise such healthy ingredients, such as dietary fiber, prebiotic and/or probiotic.
  • fermented products are not to everyone's taste, and often food products from grain may have a coarse or slimely rheology which is also not appreciated.
  • product made out of cereal may be instable, water-off, sediment, making the product unpalatable for consumers.
  • dairy yoghurt is white to slightly yellow which is liked by consumer, however fermented food products and/or products from cereal may be grayish or brownish which is not appreciated by consumers.
  • EP 1858340 describes a dairy product comprising 10 6 Lactobacillus rhamnosus GG and at least 0.5 gram of isolated 6-glucan. The downside of this product is that first ⁇ -glucan needs to be isolated before it can be used, which may be cumbersome.
  • EP0568530 describes a food product prepared by fermentation, based substantially on oat bran, containing living micro-organisms and being nutricially beneficial to health and taste. It was however found that the taste was not really liked and the rheology is was thin.
  • US5,686, 123 discloses a homogenous stable cereal suspension prepared from subjecting oats to amylases. No probiotic is added.
  • WO2007/003688 discloses an oat bran based food suspension that is prepared by heat-treating a mixture of oat bran and water to gelatinize the starch, cooling the heat-treated suspension and grinding the cooled suspension to form a stable food suspension.
  • a fermenting step may be included by e.g. lactic acid bacteria, or bifidobacteria.
  • Another objective is to prepare a product with a clean label and minimum ingredients and limit or avoid the use of additives, and gums.
  • a further objective are products that involve the use of forgotten and underutilized (pseudo)cereals.
  • a further object is to provide a method to produce the food product as well as the use of the food product.
  • a first aspect of the invention is a food composition
  • a food composition comprising a fermented starch in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism.
  • Another aspect of the invention is a method to produce a food composition comprising the steps
  • An optional step is a grinding step after mixing step (a) and/or during heating step (b). Especially in case when a starch containing food ingredient is used, a grinding step is suitable. Suitably the mixing of step (a) and/or the grinding is until a smooth texture is achieved. Additional mixing may be employed after step (b) or (c) or before step (d) to reach desired smoothness. Additional filtering may be employed after step (b) or (c) or before step (d) to reach desired smoothness It was found that when starch containing food ingredients are fermented a food product comprising probiotics, dietary fiber and/or probiotics is obtained that has a good rheology, good taste, nice color and/or good stability. It was also found that the products of the invention and/or
  • embodiments thereof are stable on storage under refrigeration like normal yogurt for at least three weeks. It was found that the products of the invention and/or embodiments thereof are as also more acidic than normal dairy yoghurt as often the pH is in the low pH 4 or even below pH 4.
  • the starch is a grain starch, seed starch, pulse starch nut starch, or tuber starch.
  • the starch is a starch from grain.
  • the starch is a starch from pulse.
  • the starch is a starch from seed.
  • the starch is a starch from nut.
  • the starch is a starch from tuber.
  • the starch is a starch from any of the group selected from potato, Dry beans (Phaseolus spp. including several species now in Vigna) Kidney bean, navy bean, pinto bean, haricot bean (Phaseolus vulgaris), Lima bean, butter bean (Phaseolus lunatus), Azuki bean, adzuki bean (Vigna angularis) Mung bean, golden gram, green gram (Vigna radiata), Black gram, urad (Vigna mungo), Scarlet runner bean (Phaseolus coccineus), Ricebean (Vigna umbellata), Moth bean (Vigna aconitifolia), Tepary bean (Phaseolus spp. including several species now in Vigna) Kidney bean, navy bean, pinto bean, haricot bean (Phaseolus vulgaris), Lima bean, butter bean (Phaseolus lunatus), Azuki bean, adzuki bean (Vigna angularis)
  • Vicia faba acutifolius
  • Dry broad beans include Horse bean (Vicia faba equina) Broad bean (Vicia faba), Field bean (Vicia faba), Dry peas (Pisum spp.) including Garden pea (Pisum sativum var. sativum) Protein pea (Pisum sativum var.
  • Chickpea including garbanzo, Bengal gram (Cicer arietinum), Dry cowpea, black-eyed pea, blackeye bean (Vigna unguiculata ), Pigeon pea, Arhar/Toor, cajan pea, Congo bean, gandules (Cajanus cajan), Lentil (Lens culinaris), Bambara groundnut, earth pea (Vigna subterranea), Vetch, common vetch (Vicia sativa), Lupins (Lupinus spp.), Minor pulses, including: Lablab, hyacinth bean (Lablab purpureus), Jack bean (Canavalia ensiformis), sword bean (Canavalia gladiata), Winged bean (Psophocarpus tetragonolobus), Velvet bean, cowitch (Mucuna pruriens var.
  • Yam bean (Pachyrhizus erosus), potato, sweet potato, and cassava, dahlia, finger millet, fonio, foxtail millet, Japanese millet, Job's tears, kodo millet, maize (corn), millet, pearl millet, proso millet, sorghum, Barley, oats, rice, rye, spelt, teff, triticale, wheat, wild rice, amaranth, breadnut, buckwheat, cattail, chia, flax, hanza, kaniwa, piteseed goosefoot, quinoa, chickpeas, common beans, common peas (garden peas), fava beans, lentils, lima beans, lupins, mung beans, peanuts, pigeon peas, runner beans, soybeans, black mustard, india mustard, rapeseed, safflower
  • a food composition according to the invention and/or any other embodiments thereof comprise sunflower and/or sesame seed in the form of milk, oil or paste.
  • sesame paste, sesame milk, sesame oil, sunflower paste or sunflower oil is added in amount of 2-15% final fat content.
  • the starch selected from the group consisting of potato, rice, wheat, corn, barley, millet, teff, oat, buckwheat, sorghum, chestnut, quinoa, amaranth, tapioca, corn, Garbanzo bean, faba bean, giant bean, white bean, adzuki, lentils, Jerusalem artichoke and/or a mixture thereof.
  • the starch is selected from the group consisting of oat, buckwheat, quinoa, chestnut, millet, teff, sorghum and amaranth and/or mixtures thereof.
  • the starch is selected from oat, potato, tapioca, wheat, corn.
  • a starch containing food ingredient such as whole grain, nuts, seeds pulse, or tuber
  • it may provide dietary fiber.
  • the starch is selected from wheat and barley. These grains may provide prebiotic.
  • many of the grains, nuts, seeds, pulses, and tubers cited above are reported or investigated to contain resistant starch or fibres that may provide prebiotic.
  • the food product or method according to the present invention and/or any other embodiments thereof comprises buckwheat, oat, millet, teff, chestnut, quinoa, amaranth.
  • the fermenting organism is a probiotic.
  • the probiotics include Lactobacillus, Streptococcus, Bifidobacterium, Weissella, Leuconostoc, Pediococcus.
  • the probiotic is selected from the group of Lactobacillus, Streptococcus, Bifidobacterium.
  • the pH of the food product is between 3.5 and 5.
  • the food composition according to the invention and/or any other embodiments thereof comprises a nut like: almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut. It was found that the presence of nuts: almond and/or coconut supports the fermentation as compared to preparation without the addition that is manifested in a faster pH drop and imparts a good flavor to the fermented food product. It also gives the food product also a very nice white color.
  • the food composition according to the invention and/or any other embodiments thereof comprises almond.
  • the food composition according to the invention and/or any other embodiments thereof comprises cashew.
  • the food composition according to the invention and/or any other embodiments thereof comprises peanut.
  • the food composition according to the invention and/or any other embodiments thereof comprises macadamia.
  • the food composition according to the invention and/or any other embodiments thereof comprises walnut.
  • the food composition according to the invention and/or any other embodiments thereof comprises hazelnut.
  • the food composition according to the invention and/or any other embodiments thereof comprises coconut.
  • the nut like material such as almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount of 2 to 50wt%.
  • the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount of 5 to 30wt%.
  • the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides l-15wt% of fat.
  • the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 2- 13wt% of fat.
  • almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 3- 12wt% of fat.
  • the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 4- l lwt% of fat.
  • almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 5- 10wt% of fat.
  • the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 6-9wt% of fat.
  • almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 7-8wt% of fat.
  • the food composition according to the invention and/or any other embodiments thereof comprises a prebiotic.
  • Preferred prebiotics are selected from the group consisting of inulin, beta-glucan, fibers, oligofructose, galactooligosaccharides, mannan oligosaccharides,
  • the prebiotic comes from the starch- containing grain, tuber, a nut or pulse.
  • the food composition according to the invention and/or any other embodiments thereof may comprise fruit and/or other additions.
  • Fruit may give a nice flavor to the product as well as a nice color.
  • the food composition according to the invention and/or any other embodiments thereof may comprise vegetables. Vegetables may reinforce savory taste. Fruit and vegetable may be present during and/or after the fermentation.
  • the food composition according to the invention and/or any other embodiments thereof is a drink or a spoonable food
  • the viscosity of the food product may be between 100- 2000000 cP at a temperature of 25°C (Brookfield, rotation speed 12 rpm, spindle No. 3 or 4).
  • the viscosity of the food product in a drinkable form may be 200- 2000 cP (spindle No. 3).
  • the viscosity in a spoonable form may be 20000-2000000 cP, preferably 20000-200000 cP
  • the food product is a yoghurt type product or a drink.
  • the food product is stirred yoghurt, set yoghurt or frozen yoghurt.
  • the food product may be dried to a powder to be
  • a method is provided to produce a food composition comprising the steps
  • the starch containing food ingredient is heated for 10 seconds to 3 hours.
  • the starch containing food ingredient is heated to
  • the starch containing food ingredient is heated between 10 minutes and 1 hour.
  • the starch containing food ingredient is heated between 20 minutes and 45 minutes.
  • the starch containing food ingredient is heated to a temperature of between 85°C and 115°C,
  • the starch containing food ingredient is heated to a temperature of 90°C and 110 ° C.
  • the starch containing food ingredient is heated to a temperature of between 95°C and 105°C.
  • Heating under pressure can be applied before or after milling. Heating to a higher temperature requires less time than heating to a lower temperature.
  • the starch containing food ingredient is in the milled, grinded form or in the form of flour or flakes.
  • the starch containing food ingredient is in the form of flour or flake.
  • the starch containing food ingredient is in the form of flour.
  • the starch containing food ingredient may be milled after or during the mixing with fluid (a) and/or during the heating (b).
  • a filtration step is added after milling or grinding.
  • the starch containing food ingredient is mixed in an amount of 1- 15 wt% with the fluid.
  • the starch containing food ingredient is mixed in an amount of 2- 13 wt% with a fluid.
  • the starch containing food ingredient is mixed in an amount of 3- 12 wt% with a fluid.
  • the starch containing food ingredient is mixed in an amount of 4- 11 wt% with a fluid.
  • the starch containing food ingredient is mixed in an amount of 5-10 wt% with a fluid.
  • the starch containing food ingredient is mixed in an amount of 6-9 wt% with a fluid.
  • the starch containing food ingredient is mixed in an amount of 7-8 wt% with a fluid.
  • the water containing fluid may be any kind of food safe fluid that comprises at least 10wt% water. Fluid means that it is liquid at room temperature.
  • the water containing fluid comprises at least 20wt% water
  • the water containing fluid comprises at least 30wt% water
  • the water containing fluid comprises at least 40wt% water
  • the water containing fluid comprises at least 50wt% water
  • the water containing fluid comprises at least 60wt% water
  • the water containing fluid comprises at least 70wt% water
  • the water containing fluid comprises at least 80wt% water
  • the water containing fluid comprises at least 90wt% water
  • the water containing fluid comprises at least 95wt% water
  • the water containing fluid comprises at least 98wt% water
  • the water containing fluid comprises at least 99wt% water
  • the water containing fluid is water.
  • the water containing fluid comprises proteins.
  • the water containing fluid comprises proteins in an amount of 0.5-15wt%.
  • the water containing fluid comprises proteins in an amount of l-12wt%.
  • the water containing fluid comprises proteins in an amount of 1.5-10wt%.
  • the water containing fluid comprises proteins in an amount of 2- 8wt%.
  • the water containing fluid comprises proteins in an amount of 2.5-7 wt%.
  • the water containing fluid comprises proteins in an amount of 3-6wt%.
  • the water containing fluid comprises proteins in an amount of 4-5wt%.
  • the water containing fluid comprises proteins in an amount of 0.5-2.5%.
  • the water containing fluid comprises carbohydrates.
  • the water containing fluid comprises carbohydrates in an amount of 0.5-25wt%.
  • the water containing fluid comprises carbohydrates in an amount of l-20wt%.
  • the water containing fluid comprises carbohydrates in an amount of 2-18wt%.
  • the water containing fluid comprises
  • the water containing fluid comprises carbohydrates in an amount of 2.5-15 wt%.
  • the water containing fluid comprises carbohydrates in an amount of 3-10wt%.
  • the water containing fluid comprises carbohydrates in an amount of 4-8wt%.
  • the water containing fluid comprises carbohydrates in an amount of 5-7wt%.
  • the water containing fluid comprises fat.
  • the water containing fluid comprises fat in an amount of 0.5-50wt%.
  • the water containing fluid comprises fat in an amount of l-40wt%.
  • the water containing fluid comprises fat in an amount of 2-35wt%.
  • the water containing fluid comprises fat in an amount of 2.5-30 wt%.
  • the water containing fluid comprises fat in an amount of 3-25wt%.
  • the water containing fluid comprises fat in an amount of 4-20wt%.
  • the water containing fluid comprises fat in an amount of 5-15wt%.
  • the water containing fluid comprises fat in an amount of 6-12wt%.
  • the water containing fluid comprises fat in an amount of 7-10wt%.
  • the water containing fluid comprises fat in an amount of 8-9wt%.
  • the water containing fluid is from a plant source.
  • the protein in the water containing fluid is plant protein.
  • the protein in the water containing fluid is plant protein.
  • carbohydrate in the water containing fluid is plant carbohydrate.
  • the fat in the water containing fluid is plant fat.
  • the water containing fluid is a mix of water and a water containing fluid.
  • the water containing fluid is mixture of two or more water containing fluids.
  • the water containing fluid is mixture of two or more water containing fluids and water.
  • the fermenting organism is a probiotic.
  • Preferred probiotics include
  • Lactobacillus Streptococcus, Bifidobacterium, Weissella, Leuconostoc,
  • the fermenting organism is a Lactobacteria which can produce lactic acid from the fermentation of glucose or lactose.
  • the fermenting organism is selected from the group consisting of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp.
  • Lactis Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus acidophilus , Bifidobacterium sp. , Lactobacillus casei , Lactobacillus fermentum,
  • Lactobacillus kefiri Lactobacillus gasseri, Lactobacillus helveticus
  • Lactobacillus johnsonii Lactobacillus paracasei, Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus salivarius, Lactobacillus paracasei ssp. paracasei, Lactobacillus graminis, Lactobacillus corpophilus, Lactobacillus sanfransisco, Lactobacillus brevis, Lactobacillus pentosus, Lactobacillus corinoformis, Lactococcus lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp.
  • lactis Leuconostoc, Leuconostoc citreum, Leuconostoc paraplantarum, Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Leuconostoc paramesenteroides ssp. Dextranicum,
  • L. plantarum is used, optionally in combination with L. bulgaricus and/or S. thermophilus.
  • the pH of the food product is between 3.5 and 5.
  • the pH of the food product is between 3.7 and 4.8
  • the pH of the food product is between 3.8 and 4.5.
  • the pH of the food product is between 4 and 4.3.
  • Nut like material may be selected from almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut Optionally in the method according to the invention and/or any other embodiments thereof almond is added.
  • peanut is added.
  • hazelnut is added.
  • coconut is added.
  • the nut -like material is added before the fermentation step.
  • the nutlike material is added before the heating step.
  • the nut like material is in a grinded or milled form.
  • the nut like material is in the form of a flour.
  • the nut like material is added in the form of a milk.
  • the nut like material When the nut like material is added as milk, it may replace the equivalent amount of water containing fluid in the mix of starch containing food ingredient and water containing fluid. For example when 40wt% of coconut milk is used, and 5wt% of starch containing food ingredient, 55wt% of water containing fluid is further added.
  • coconut milk is present.
  • 5-70wt% of coconut milk is present.
  • 7-65wt% of coconut milk is present.
  • 8- 62wt% of coconut milk is present.
  • 9-60wt% of coconut milk is present.
  • 10-58wt% of coconut milk is present.
  • 12-55wt% of coconut milk is present.
  • 15-50wt% of coconut milk is present.
  • 18-48wt% of coconut milk is present.
  • 20-45 wt% of coconut milk is present.
  • 22-38wt% of coconut milk is present.
  • 25-35wt% of coconut milk is present.
  • 28-33wt% of coconut milk is present.
  • Optionally 10-100wt% of almond milk is present.
  • Optionally 13-95wt% of almond milk is present.
  • Optionally 15-90wt% of almond milk is present.
  • 17-85wt% of almond milk is present.
  • 20-80wt% of almond milk is present.
  • 22-75wt% of almond milk is present.
  • cashew milk is present.
  • 13-95wt% of cashew milk is present.
  • 15-90wt% of cashew milk is present.
  • cashew milk is present.
  • 20-80wt% of cashew milk is present.
  • 22-75wt% of cashew milk is present.
  • cashew milk is present.
  • 28-65wt% of cashew milk is present.
  • 30-60wt% of cashew milk is present.
  • 10-100wt% of peanut milk is present.
  • 13-95wt% of peanut milk is present.
  • 15-90wt% of peanut milk is present.
  • 17-85wt% of peanut milk is present.
  • 20-80wt% of peanut milk is present.
  • 22-75wt% of peanut milk is present.
  • 25- 70wt% of peanut milk is present.
  • 28-65wt% of peanut milk is present.
  • 30-60wt% of peanut milk is present.
  • 33-55wt% of peanut milk is present.
  • 35-50wt% of peanut milk is present.
  • 10-100wt% of macademia milk is present.
  • 13-95wt% of macademia milk is present.
  • 15-90wt% of macademia milk is present.
  • 17-85wt% of macademia milk is present.
  • 20- 80wt% of macademia milk is present.
  • 22-75wt% of macademia milk is present.
  • 25-70wt% of macademia milk is present.
  • 28- 65wt% of macademia milk is present.
  • 30-60wt% of macademia milk is present.
  • 33-55wt% of macademia milk is present.
  • 35- 50wt% of macademia milk is present.
  • 38-45wt% of macademia milk is present.
  • 40-43wt% of macademia milk is present.
  • 10-100wt% of walnut milk is present.
  • 13-95wt% of walnut milk is present.
  • 15-90wt% of walnut milk is present.
  • 17-85wt% of walnut milk is present.
  • 20-80wt% of walnut milk is present.
  • 22-75wt% of walnut milk is present.
  • 25- 70wt% of walnut milk is present.
  • 28-65wt% of walnut milk is present.
  • 30-60wt% of walnut milk is present.
  • 33-55wt% of walnut milk is present.
  • 35-50wt% of walnut milk is present.
  • hazelnut milk is present.
  • 13-95wt% of hazelnut milk is present.
  • 15-90wt% of hazelnut milk is present.
  • hazelnut milk is present.
  • 20-80wt% of hazelnut milk is present.
  • 22-75wt% of hazelnut milk is present.
  • hazelnut milk is present.
  • 28-65wt% of hazelnut milk is present.
  • 30-60wt% of hazelnut milk is present.
  • 33-55wt% of hazelnut milk is present.
  • 35-50wt% of hazelnut milk is present.
  • 38-45wt% of hazelnut milk is present.
  • hazelnut milk is present.
  • starch-degrading enzymes are added.
  • starch degrading enzymes are added before the fermentation step.
  • starch degrading enzyme is amylase.
  • the amylase is any type of amylase, such as high temperature, middle-temperature amylase or low-temperature amylase.
  • the amylase is middle-temperature amylase or low-temperature amylase are used.
  • the optimal reaction temperature of the amylase is lower than 90°C.
  • the optimal reaction temperature of the amylase is lower than 80°C.
  • the optimal reaction temperature of the amylase is lower than 70°C.
  • the optimal reaction temperature of the amylase is lower than 60°C.
  • the optimal reaction temperature of the amylase is lower than 50°C.
  • the optimal reaction temperature of the amylase is lower than 40°C.
  • the amylase performs the optimal catalyzing function in the temperature range of 40-80°C.
  • the optimal reaction temperature of the amylase is obtained from bacteria, fungi, and other microbes.
  • the amylase is of plant origin.
  • the amylase step is performed before the fermentation step.
  • amylase step is performed during the heating step.
  • additional ingredients such as humectants, calcium, vitamins, gums, thickeners, minerals, oil, protein, flavours, colours, lecithin,
  • surfactants/emulsifiers may be added.
  • Fruit and/or vegetable may provide sugar, color, fibres, minerals and flavour to enrich the composition of the final product.
  • fruit and/or vegetable are added before the fermentation to provide nutrients as sugars and support the fermentation.
  • the present invention is directed to a food product comprising a fermented starch containing food ingredient in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism.
  • a fermented starch containing food ingredient in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism.
  • the starch or starch containing food ingredient is present in an amount of between 0.01 wt% and 12 wt%.
  • the starch or starch containing food ingredient is present in an amount of between 0.05 wt% and 10 wt%.
  • the starch or starch containing food ingredient is present in an amount of between 0.1 and 8 wt%.
  • the starch or starch containing food ingredient is present in an amount of between 0.5 wt% and 7 wt%.
  • the starch or starch containing food ingredient is present in an amount of between lwt% and 5 wt%.
  • the starch or starch containing food ingredient is present in an amount of between 2 wt% and 4 wt%.
  • the fermenting bacteria is present in an amount of 0.2wt% and 9 wt%.
  • the fermenting bacteria is present in an amount of between 0.5wt% and 8 wt%.
  • the fermenting bacteria is present in an amount of between lwt% and 7 wt%.
  • the fermenting bacteria is present in an amount of between 2wt% and 5 wt%.
  • the fermenting bacteria is present in an amount of between 2.5 wt% and 4 wt%.
  • the starch or starch containing food ingredient may come from grain, nut, seed, pulse or tuber.
  • a pulse or sometimes called a "grain legume” is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used as food for humans and other animals. Included in the pulses are: dry beans like pinto beans, kidney beans and navy beans; dry peas; lentils; and others. 11 primary pulse classes are recognized including dry beans, dry broad beans, dry peas, chickpea, dry cowpea, pigeonpea, lentil, Bambara groundnut, vetch, lupins, and minor pulses. 1. Dry beans (Phaseolus spp.
  • Kidney bean including several species now in Vigna
  • Kidney bean including several species now in Vigna
  • Kidney bean including several species now in Vigna
  • Kidney bean navy bean, pinto bean, haricot bean (Phaseolus vulgaris), Lima bean, butter bean (Phaseolus lunatus), Azuki bean, adzuki bean (Vigna angularis) Mung bean, golden gram, green gram (Vigna radiata), Black gram, urad (Vigna mungo), Scarlet runner bean (Phaseolus coccineus), Ricebean (Vigna umbellata), Moth bean (Vigna aconitifolia), Tepary bean (Phaseolus acutifolius),
  • Dry broad beans include Horse bean (Vicia faba equina) Broad bean (Vicia faba), Field bean (Vicia faba).
  • Dry peas including Garden pea (Pisum sativum var. sativum) Protein pea (Pisum sativum var. arvense)
  • Tubers are various types of modified plant structures that are enlarged to store nutrients.
  • Tubers may include potato, sweet potato, and cassava and dahlia.
  • Popular potato cultivars include: Popular varieties (cultivars) include:
  • Adirondack Blue Adirondack Red, Agata, Almond, Alpine Russet, Alturas, Amandine, Annabelle, Anya, Arran Victory, Atlantic, Austrian Crescent, Avalanche, Bamberg, Bannock Russet, Belle de Fontenay, BF-15, Schmtstar, Bintje, Blazer Russet, Blue Congo, Bonnotte, British Queens, Cabritas, Camota, Canela Russet, Cara, Carola, Chelina, Chiloe, Cielo, Clavela Blanca, Desiree, Estima, Fianna, Fingerling, Flava, French Fingerling, German Butterball, Golden Wonder, Goldrush, Home Guard, Innovator, Irish Cobbler, Irish Lumper, Jersey Royal, Kennebec, Kerr's Pink, Kestrel, Keuka Gold, King Edward, Kipfler, Lady Balfour, Langlade, Linda potato, Marcy, Marfona, Maris Piper, Marquis, Megachip, Melody, Monali
  • Snowden, Spunta, Stobrawa, Superior, Umatilla Russet, Villetta Rose, Vivaldi, Vitelotte, Yellow Finn, Yukon Gold, Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. Agronomists also call the plants producing such seeds "grain crops".
  • the two main types of commercial grain crops are cereals such as wheat and rye, and legumes such as beans and soybeans.
  • the most important global edible seed food source is cereals, followed by legumes, and nuts.
  • Cereals are grass-like crops that are harvested for their dry seeds. These seeds are often ground to make flour. Cereals provide almost half of all calories consumed in the world. Botanically, true cereals are members of the Poaceae, the true grass family. Pseudocereals are cereal crops that are not grasses. Legumes, include beans and other protein-rich soft seeds. Nuts are botanically a specific type of fruit, but the term is also applied to many edible seeds that are not nuts in a botanical sense.
  • nuts are a particular kind of seed.
  • Chestnuts, hazelnuts, and acorns are examples of nuts under this definition.
  • culinary nuts include almonds, coconuts, and cashews
  • Suitable nuts are Acorn, Almond, Beech, Brazil nut, Candlenut, Cashew, Chestnuts, including: Chinese chestnut, Japanese chestnut, Sweet chestnut, , Chilean hazel, coconut, Egusi and other melon seeds, including: Colocynth, Malabar gourd, Pepita, Ugu,Hazelnuts, Filbert,Hickory, Pecan, Shagbark hickory, Indian beech, Kola nut, Macadamia, Malabar almond, Malabar chestnut, Mamoncillo, Mongongo, Ogbono, Paradise nut, Pili,
  • nuts include both the botanical nuts and the culinary nuts.
  • the nut may be selected from the group consisting of chestnut, hazelnut, almond, coconut, cashew, Brazil nut, Pecan, Kola nut, Macadamia, Pistachio, Walnuts, Water chestnut, and pine nut.
  • the nut may be selected from the group consisting of chestnut, hazelnut, almond, coconut, cashew, Walnuts, Water chestnut.
  • the nut may be selected from the group consisting of chestnut, hazelnut, almond, coconut, and cashew.
  • starch or starch containing food ingredient is a grain or tuber.
  • a grain or potato is optionally, a grain or potato.
  • the starch or starch containing food ingredient is selected from the group consisting of rice, millet, teff, oat, buckwheat, chestnut, quinoa, amaranth, potato, bean, lentils, garbanzo beans, tapioca and/or a mixture thereof.
  • the starch or starch containing food ingredient is selected from the group consisting of buckwheat, quinoa, and amaranth, teff, millet and/or mixtures thereof.
  • the starch or starch containing food ingredient may provide dietary fiber, especially, oat, potato, whole grain, wheat and corn bran, as well as the prebiotic especially, wheat and barley.
  • starch selected from the group consisting of potato, rice, brown rice, wheat, corn, barley, millet, teff, oat, buckwheat, sorghum, chestnut, quinoa, amaranth, tapioca, Garbanzo bean, giant bean, white bean, adzuki, lentils, Jerusalem artichoke and/or a mixture thereof.
  • the starch is selected from the group consisting of oat, buckwheat, quinoa, millets, teff, chestnut and amaranth and/or mixtures thereof.
  • the starch is selected from oat, potato, wheat and corn. These grains may provide dietary fiber.
  • the starch is selected from wheat and barley. These grains may provide prebiotic.
  • Resistant starch is related to benefits on human health. Research has proven resistant starch fermentation by intestinal fauna in the large intestine leads to an overall increase of intestinal microbial growth and total short chain fatty acids (SCFA), as a product of bacterial fermentation. RS also has the traditional benefits common to dietary fibers, i.e., it has lower caloric content than easily digestible starch.
  • Grain or cereals are grasses (members of the monocot family Poaceae, also known as Gramineae) cultivated for the edible components of their grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein.
  • Grains such as maize, rice, wheat, barley, sorghum, millet, oats, rye, triticale, fonio, buckwheat, quinoa are products annually in great quantities.
  • Other grains that are important include teff, wild rice, amaranth, and kaniwa.
  • Several other species of wheat are also domesticated, such as spelt, einkorn, emmer and durum.
  • Cereals may include, finger millet, fonio, foxtail millet, Japanese millet, Job's tears, kodo millet, maize (corn), millet, pearl millet, proso millet, sorghum, Barley, oats, rice, rye, spelt, teff, triticale, wheat, wild rice, amaranth
  • the food product or method according to the present invention comprises buckwheat.
  • Buckwheat is highly nutritious, contains a well balanced amino acids composition, high level of dietary fibre, soluble
  • Rutin is an antioxidant that shows several heath effects such as inhibition of platelet aggregation, as well as decreasing capillary permeability, making the blood thinner and improving circulation.
  • Rutin also called rutoside, quercetin-3-rutinoside and sophorin, is a citrus flavonoid glycoside found in buckwheat the leaves and petioles of Rheum species, and asparagus. Rutin is also found in the fruit of the Fava D'anta tree (from Brazil), fruits and flowers of pagoda tree, fruits and fruit rinds (especially citrus fruits (orange, grapefruit, lemon, lime)) and berries such as mulberry, ash tree fruits and cranberries. Its name comes from the name of Ruta graveolens, a plant that also contains rutin.
  • Rutin inhibits platelet aggregation, as well as decreasing capillary permeability, making the blood thinner and improving circulation. Also rutin shows anti-inflammatory activity in some animal and in vitro models. Rutin inhibits aldose reductase activity. Aldose reductase is an enzyme normally present in the eye and elsewhere in the body. It helps change glucose into a sugar alcohol called sorbitol. Rutin also strengthens the capillaries, and, therefore, can reduce the symptoms of haemophilia. Rutin, as ferulic acid, can reduce the cytotoxicity of oxidized LDL cholesterol and lower the risk of heart disease. There is also some evidence that rutin can be used to treat hemorrhoids, varicosis, and microangiopathy. Rutin is also an enzyme normally present in the eye and elsewhere in the body. It helps change glucose into a sugar alcohol called sorbitol. Rutin also strengthens the capillaries, and, therefore, can reduce the symptoms of haemophilia. Rutin
  • Hydroxyethylrutosides synthetic hydroxyethyl acetylations of rutin, are used in the treatment of chronic venous insufficiency.
  • the daily intake of 100 g buckwheat flour covers 10% of the therapeutic rutin dose of 180-350 mg. These intakes may meet the demands of preventive nutrition. Buckwheat contains also fagopyritols, a group of phytochemicals that may have an important role in treating non-insulin- dependent diabetes mellitus.
  • the food product or method according to the present invention comprises quinoa.
  • Quinoa (Chenopodium quinoa) a pseudocereal, is an ancient grain known for its high protein content with a balanced amino acid profile relatively high fat and dietary fiber content as compared to cereals and a good source of folate and vit B.
  • the food product or method according to the present invention comprises amaranth.
  • Amaranth (Amaranthus) has excellent nutritional composition. It is high in protein, 13-18% and an outstanding amino acid composition, with high quantity of the limiting amino acid lysine in which amaranth is comparable with soybeans. The high quantity of essential amino acids histidine and arginine are important for infant nutrition. Amaranth contains high amounts of unsaturated fatty acids and a very high amount of linoleic acid, amounts of calcium, magnesium, iron, potassium and zinc with a very good ratio calcium :phosphorus and is a good source of vitamin E.
  • the starches of quinoa, millet, teff and amaranth, garbanzo beans have very large granules, and when fermented provide a viscosity and stability that provides a desirable pasting profile in a cream. Their freeze-thaw profiles make them especially useful for frozen products.
  • the food product or method according to the present invention comprises millet.
  • the food product or method according to the present invention comprises teff.
  • the food product or method according to the present invention comprises garbanzo beans.
  • the food product or method according to the present invention comprises sorghum.
  • the food product or method according to the present invention comprises corn.
  • Sorghum, millet, corn and Coix are classified in the grass family Panicoideae. Teff and ragi are placed in a separate subfamily.
  • Known millets are: pearl millet (Pennisetum glaucum), foxtail millet (Setaria italica), proso millet (Panicum miliaceum), barnyard millet (Echinochloa frumentazea), kodo millet (Paspalum sorobiculatum), little millet (Panicum miliare) and fonio (Digitaria exilis). Millets are a collection of different plants with small grains and different chemical and nutritional profiles.
  • Teff is highly nutritious with a highly digestible protein, high mineral content and a very good source of calcium and iron.
  • the food product or method according to the present invention comprises chestnut.
  • Chestnut (Castanea) tree that provides fruit/seeds that are high in starch, minerals, vitamin C and GABA (gamma-amino-butyric acid, a neurotransmitter).
  • the starch containing material is tapioca starch combined with another second starch containing material.
  • This second starch containing material may improve the texture of the product and improve the nutritional value by increasing protein, and/or mineral composition.
  • the second starch containing material is present in an amount of 0.3 % to 8%.
  • tapioca is present in an amount 1 to 4%.
  • Tapioca is white and has a bland taste and acts as a thickener that supports well the gentle flavor of the composition.
  • the second starch containing material is selected from the group of quinoa, teff, amaranth, millet,
  • the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, buckwheat, chickpea, bean, lentil, almond or defatted flour of almond, sunflower, pumpkin, chia.
  • the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, buckwheat, chickpea, bean, lentil, almond or defatted flour of almond, sunflower, pumpkin, chia.
  • the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, buckwheat, chickpea, bean, lentil, almond or defatted flour of almond.
  • the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, buckwheat, chickpea, or almond.
  • the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, and buckwheat,
  • the second starch containing material is selected from the group of quinoa, and buckwheat.
  • a suitable form of the starch containing material is in the form of a defatted flour.
  • Defatted flour is the ground cake left after squeezing the oil out of a grain, nut or seed and is a protein and fiber rich material.
  • the defatted flour has the advantage that it may be used to enrich the end product with protein and/or fibers and/or compounds like minerals and vitamins, normally stored in a grain, seed, bean or nut. Depending on the method of preparation the flour may contain even >50% protein leading to increase in protein content in the end product to 0.15%-4%.
  • sesame and/or sunflower seeds are added in the form of milk, oil or paste.
  • sesame paste, sesame milk, sesame oil, sunflower paste or sunflower oil is added in amount of 2-15% final fat content.
  • different starch containing food ingredients may be combined to create a sweet, neutral or savoury taste.
  • the use or increasing the amount of pulses like chickpeas, sesame seed, or beans results in such a savoury taste.
  • the savoury taste may be reinforced with the use of savory spices or vegetables before or after fermentation. Dietary fiber
  • Dietary fiber or sometimes roughage is the indigestible portion of plant foods having two main components:
  • insoluble fiber that is metabolically inert, absorbing water as it moves through the digestive system, easing defecation.
  • Soluble fiber absorbs water to become a gelatinous, viscous substance and is fermented by bacteria in the digestive tract. Insoluble fiber has bulking action and is not fermented.! 3] Although a major dietary insoluble fiber source, lignin may alter the fate and metabolism of soluble fibers.! 1]
  • dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose and many other plant components such as resistant dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans and
  • Food sources of dietary fiber are often divided according to whether they provide (predominantly) soluble or insoluble fiber. Plant foods contain both types of fiber in varying degrees, according to the plant's characteristics.
  • Legumes such as soybeans contain dietary fibers. Some plants contain significant amounts of soluble and insoluble fiber. For example plums (or prunes) have a thick skin covering a juicy pulp. The plum's skin is an example of an insoluble fiber source, whereas soluble fiber sources are inside the pulp.
  • the food and/or method of the invention and/or any embodiment thereof comprises dates. Dates (Phoenix dactylofera) contain insoluble fiber and its dietary fibre is 6.4- 11.5%. Dates are rich in sugar (65-80% in the inverted form, fructose and glucose), rich in potassium, calcium, magnesium and iron, vitamins B l, B2 and niacin, and low in protein (2.3-5.6%) and fatty acids (0.2-0.5%).
  • the food and/or method of the invention and/or any embodiment thereof comprises prunes.
  • the food and/or method of the invention and/or any embodiment thereof comprises plums.
  • Fruit like dates, prunes, plums, blackberries, figs, axe, axe, axe, axe, tomato, and also other fruits may be used in the form of puree or in the form of juice.
  • the food and/or method of the invention and/or any embodiment thereof comprises dates.
  • the food and/or method of the invention and/or any embodiment thereof comprises plums.
  • the food and/or method of the invention and/or any embodiment thereof comprises blackberries.
  • the food and/or method of the invention and/or any embodiment thereof comprises figs.
  • the food and/or method of the invention and/or any embodiment thereof comprises fenders.
  • the food and/or method of the invention and/or any embodiment thereof comprises tomato.
  • fruit like dates, prunes, and plums blackberries, figs, axe, tomato, carrots, tomato, pineapple, mango, pumpkin blueberries are present in an amount up to 20wt%, optionally up to 18wt%, optionally up to 15wt%, optionally up to 13wt%, optionally up to 10wt%, optionally up to 9wt%, optionally up to 8wt%, optionally up to 7wt%, optionally up to 6wt%, optionally up to 5wt%, optionally up to 4wt%, optionally up to 3wt%, optionally up to 2wt%, optionally up to lwt%.
  • fruit is present in an amount of at least 0.5wt%, optionally fruit is present in an amount of at least 0.7wt%, optionally fruit is present in an amount of at least lwt%, optionally fruit is present in an amount of at least 1.5wt%.
  • cocoa is used for a chocolate flavour. If the cocoa beans are added before fermentation, raw cocoa beans may be used.
  • the food and/or method of the invention and/or any embodiment thereof comprises plant food rich in soluble fiber.
  • Soluble fiber is found in varying quantities in all plant foods, including: legumes (peas, soybeans, lupins and other beans), oats, rye, chia, and barley, some fruits and fruit juices (including prune juice, plums, berries, bananas, and the insides of apples and pears), certain vegetables such as broccoli, carrots, and Jerusalem artichokes, root tubers and root vegetables such as sweet potatoes and onions (skins of these are sources of insoluble fiber), psyllium seed husk (a mucilage soluble fiber), beet.
  • Sources of insoluble fiber include: whole grain foods, wheat and corn bran, nuts and seeds, potato skins, flax and hemp seed, lignans, vegetables such as green beans, cauliflower, zucchini (courgette), celery, and nopal, some fruits including avocado, and bananas, the skins of some fruits, including kiwifruit and tomatoes.
  • the food and/or method of the invention and/or any embodiment thereof comprises legumes peas, soybeans, lupins, oats, rye, chia, and barley, fruits, prune, plums, berries, bananas, apples pears, broccoli, carrots, Jerusalem artichokes, root tubers and root vegetables, sweet potatoes, onions, psyllium seed husk, or beet.
  • the food and/or method of the invention and/or any embodiment thereof comprises peas, soybeans, lupins, oats, rye, chia, barley, prune, plums, berries, bananas, apples pears, broccoli, carrots, Jerusalem artichokes, sweet potatoes, onions, psyllium seed husk, or beet.
  • the food and/or method of the invention and/or any embodiment thereof comprises peas, oats, chia, barley, prune, plums, berries, bananas, apples pears, or, carrots.
  • the food and/or method of the invention and/or any embodiment thereof comprises whole grain foods, wheat and corn bran, nuts and seeds, potato skins, flax seed, hemp seed, lignans, green beans, cauliflower, zucchini (courgette), celery, and nopal, avocado, and bananas, the skin of kiwifruit and the skin of tomatoes.
  • the food and/or method of the invention and/or any embodiment thereof comprises wheat corn bran, flax seed and hemp seed, green beans, cauliflower, zucchini (courgette), celery, avocado, bananas, and the skin of tomatoes.
  • the food and/or method of the invention and/or any embodiment thereof comprises wheat, corn bran, avocado, bananas, and the skin of tomatoes.
  • Fibers compounds with partial or low ferment ability include e.g. cellulose, a polysaccharide, hemicellulose, a polysaccharide, lignans, a group of
  • Fiber compounds with high fermentability include e.g., beta-glucans, a group of polysaccharides, pectins, a group of heteropolysaccharides, natural gums, a group of polysaccharides, inulins, a group of polysaccharides, oligosaccharides, a group of short-chained or simple sugars, resistant dextrins.
  • the amount of fiber in the product of the invention and/or any embodiment thereof is 0.3% to 10%.
  • the amount of fiber in the product of the invention and/or any embodiment thereof is 0.5% to 8%, optioanally 0.8% to 6%, optionally 1% to 4.%, optionally 1.2% to 3.5%, optionally 1.5% to 3.2%, optionally 1.8% to 3%, optionally 2% to 2.8%, optionally 2.2% to 2.5%.
  • the amount of fiber in the product is at least 0.3 gram per 100 kCal, optionally, at least 0.5 gram per 100 kCal, optionally, at least 0.8 gram per 100 kCal, optionally, at least 1.0 gram per 100 kCal, optionally, at least 1.2 gram per 100 kCal, optionally, at least 1.5 gram per 100 kCal, optionally, at least 2.0 gram per 100 kCal, optionally, at least 2.2 gram per 100 kCal, optionally, at least 2.5 gram per 100 kCal, optionally, at least 2.7 gram per 100 kCal, optionally, at least 3.0 gram per 100 kCal, optionally, at least 3.5 gram per 100 kCal, optionally, at least 4.0 gram per 100 kCal, optionally, at least 4.5 gram per 100 kCal, optionally, at least 5.o gram per 100 kCal. Probiotics
  • the fermenting organism is a probiotic.
  • Preferred probiotics include Lactobacillus, Streptococcus, Bifidobacterium, Leuconostoc, Weissella,
  • Lactococcus may be yeasts.
  • Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host”. Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used as probiotics; but certain yeasts and bacilli may also be helpful. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures; such as in yogurt, soy yogurt, or as dietary supplements.
  • LAB lactic acid bacteria
  • bifidobacteria are the most common types of microbes used as probiotics; but certain yeasts and bacilli may also be helpful.
  • Probiotics are commonly consumed as part of fermented foods with specially added active live cultures; such as in yogurt, soy yogurt, or as dietary supplements.
  • Live probiotic cultures are available in fermented dairy products and probiotic fortified foods. Also, tablets, capsules, powders and sachets containing the bacteria in freeze dried form are also available.
  • the fermenting organism is a probiotics strains selected from the group consisting of Lactobacillus,
  • Several species are active and available and may be selected from the group consisting of the species Lactobacillus rhamnosus sp, Lactobacillus casei sp, Lactobacillus johnsonii sp, Lactobacillus acidophilus sp, Lactobacillus bulgaricus, Bifidobacterium infantis, Lactobacillus plantarum, Lactococcus lactis, Bifidobacterium animalis, Streptococcus thermophilus, Bacillus coagulans, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus reuteri, Saccharomyces boulardii.
  • a probiotics strains selected from the group consisting of Lactobacillus rhamnosus sp, Lactobacillus johnsonii sp, Lactobacillus acidophilus sp, Lactobacillus plantarum, Lactococcus lactis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus
  • Lactobacillus acidophilus Bifidobacterium sp. , Lactobacillus casei ,
  • Lactobacillus fermentum Lactobacillus kefiri, Lactobacillus gasseri,
  • Lactobacillus helveticus Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus salivarius, Lactobacillus paracasei ssp. paracasei, Lactobacillus graminis, Lactobacillus corpophilus, Lactobacillus sanfransisco, Lactobacillus brevis, Lactobacillus pentosus, Lactobacillus corinoformis, Lactococcus lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp.
  • lactis Leuconostoc, Leuconostoc citreum, Leuconostoc paraplantarum, Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Leuconostoc paramesenteroides ssp.
  • subspecies are known to have probiotic properties and may be commercially available e.g. the subspecies selected from the group consisting of Bifidobacterium animalis DN-173 010, Streptococcus thermophilus, Bacillus coagulans GBI-30, 6086, Bifidobacterium LAFTI B94, Lactobacillus
  • LAFTI L10 acidophilus LAFTI L10, Lactobacillus casei LAFTI L26, Bifidobacterium animalis subsp. lactis BB-12, Bifidobacterium breve, Bifidobacterium infantis 35624, Bifidobacterium animalis subsp. lactis HN019 (DR10), Bifidobacterium longum BB536, Escherichia coli M-17, Escherichia coli Nissle 1917,
  • Lactobacillus acidophilus DDS-1 Lactobacillus acidophilus LA-5,
  • Lactobacillus acidophilus NCFM Lactobacillus casei DN 114-001
  • Lactobacillus casei Immunitas Lactobacillus casei Defensis, Lactobacillus casei 431, Lactobacillus casei F19, Lactobacillus casei Shirota, Lactobacillus paracasei Stl l (or NCC2461), Lactobacillus johnsonii Lai, Lactobacillus LCI, Lactobacillus johnsonii NCC533, Lactococcus lactis L1A, Lactobacillus plantarum 299v, Lactobacillus reuteri ATTC 55730, Lactobacillus reuteri SD2112, Lactobacillus reuteri Protectis (DSM 17938, daughter strain of ATCC 55730), Lactobacillus rhamnosus ATCC 53013, Lactobacillus rhamnosus LB21, Saccharomyces boularalii and mixtures thereof.
  • Some probiotics are tested as a mixture such as the mixture selected from the group Lactobacill
  • Lactobacillus casei LBC80R Lactobacillus plantarum HEAL 9 & Lactobacillus paracasei 8700:2; Lactobacillus reuteri Prodentis (L. reuteri DSM 17938 & ATCC PTA 5289); Lactobacillus helveticus R0052 & Lactobacillus rhamnosus R0011; Lactobacillus casei var. rhamnosus MG001 & Lactobacillus;
  • Lactobacillus lactis acidophilus MG002 & Lactobacillus plantarum MG003 & Enterococcus faecium MG004. Lactobacillus bulgaricus G-LB-44, . Lactobacillus plantarum GE223, WiesseUa confusaGE213 Lactobacillus paracasei B41, Lactobacillus plantarum Bom 816, and Lactobacillus pentosus N3 , Lactococcus lactis
  • the pH of the food product is between 3.5 and 5.
  • the pH is between 3.7 and 4.8.
  • the pH is between 3.8 and 4.7.
  • the pH is between 3.9 and 4.6.
  • the pH is between 4.0 and 4.5. It was found that the products of the present invention and/or any embodiment thereof have lower acidity than normal yoghurt but do not feel as sour as yoghurt and have a milder taste than dairy yoghurt. The lower pH increases the shelf life.
  • the food composition according to the invention and/or other embodiments thereof comprises a nut -like material such as almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut. It was found that the presence nut -like material not only imparts a good flavor to the fermented food product, but it gives the food product also a very nice white color.
  • the nut -like material is selected from the group of almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut. It is to be understood that combinations of the nut -like material are envisioned.
  • the nut -like material is selected from the group of almond, and/or coconut. It is to be understood that combination of almond and coconut is envisioned.
  • Coconut Coco nucifera is highly nutritious and rich in fibre, minerals (iron, sodium, selenium, calcium, magnesium, phosphorus) and vitamins B, C, E and middle chain fatty acids, mainly lauric acid.).
  • Being acid is converted in the body into monolaurin noted for its antiviral and antibacterial properties.
  • Coconut kernel and tender coconut water have numerous medicinal properties such, as antibacterial, a nt i fu n a l , antiviral, antiparasitic, antidermatophytic, antioxidant, hypoglycemic, hepatoprotective, immuno stimulant.
  • Coconut water and coconut kernel contain microminerals and nutrients, which are essential to human health.
  • Almonds and other nuts such as peanuts macademia, hazelnuts, cashews, walnuts are nutritionally rich, free of cholesterol, high in protein and
  • Coconut milk is the liquid that comes from the grated meat of a brown or mature coconut. It should not be confused with coconut water.
  • coconut milk generally contains l-5wt% of protein, l-5wt% of carbohydrate, 15-30wt% of fat.
  • Young (green) coconut is harvested around the 9 month when the outside is still green and inside consists of mineral rich water and soft pulp. When ground the inside produces a paste of different composition than mature coconut.
  • the coconut material comprises at least 60%, at least 70%, or at least 80%, and at least 90% of brown coconut milk with the remainder green coconut milk. Mixing the green and brown coconut milk in different
  • the coconut milk is 100% brown coconut milk.
  • Almond milk is plant milk that is produced by grinding (previously soaked) almonds in a blender with water and then straining the almond pulp or flesh.
  • Almond milk generally contains l-5wt% of protein, 5-15wt% of fat, and 5-
  • the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almonds is present in an amount of 2 to 50wt%.
  • the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almonds is present in an amount of 5 to 30wt%.
  • the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 1- 15wt% of fat.
  • the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 2- 13wt% of fat.
  • the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 3- 12wt% of fat.
  • the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 4-l lwt% of fat.
  • the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 5-10wt% of fat.
  • the coconut and/or almond is present in an amount that provides 6-9wt% of fat.
  • the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 7-8wt% of fat.
  • the method for providing a food composition of the present invention comprises adding buckwheat, quinoa, teff, millet, chickpea, amaranth and /or any combination thereof, preferably in the form of a flour, in an amount of 0.3 to 1.5wt% to a mixture of tapioca and/or rice to a total of starch concentration of 3-5wt%, preferably 4 to 4.5wt%, in a nut-milk and water mix with a fat content of 5- 15wt% prior to pasteurization and
  • the nut-milk and water mix is a coconut milk and water mix.
  • the method for providing a food composition of the present invention comprises adding tapioca in an amount of 0.5 to 2 wt% to buckwheat, quinoa, teff, millet, chickpea, and/or amaranth, preferably in a form of a flour, in an amount of 2-22 wt%, preferably 4 to 10wt%, in a nut-milk and water mix with a fat content of 2-15wt%.
  • tapioca is added in an amount of 0.5 to 1.5 wt% to buckwheat, quinoa, teff, millet, chickpea, and/or amaranth, preferably in a form of a flour.
  • the nut-milk and water mix has a fat content of 5- 15wt%. More preferably, the nut-milk water mix is a coconut milk/water mix.
  • the food composition according to the invention and/or other embodiments thereof comprises a prebiotic.
  • probiotics are selected form the group consisting of inulin, beta-glucan, fibers, oligofructose, galactooligosaccharides mannan oligosaccharides, fructooligosaccharides, xylooligosaccharides polydextrose.
  • the prebiotic is present in an amount of 0 wt% to 5wt%.
  • the prebiotic is present in an amount of 0.1 wt% to 4.5 wt%, optionally in an amount of 0.2wt% to 4.2wt%, optionally in an amount of 0.3wt% to 4.wt%, optionally in an amount of 0.5wt% to 3.7wt%, optionally in an amount of 0.7wt% to 3.5wt%, optionally in an amount of 0.8wt% to 3.2wt%, optionally in an amount of 1.0wt% to 3.0wt%, optionally in an amount of 1.2wt% to 2.7wt%, optionally in an amount of 1.5wt% to 2.5wt%, optionally in an amount of 1.7wt% to 2.2wt%, optionally in an amount of 1.9wt% to 2.0wt%, Prebiotic
  • Prebiotics are non- digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health.
  • prebiotics are carbohydrates (such as oligosaccharides), but the definition may include non-carbohydrates.
  • the most prevalent forms of prebiotics are nutritionally classed as soluble fiber.
  • Known prebiotics may be selected from the group consisting of
  • fructooligosaccharides oligofructose inuhn
  • galactooligosaccharides GOS
  • Mannan Oligosaccharides MOS
  • Short-chain prebiotics e.g. oligofructose
  • Longer-chain prebiotics e.g. Inulin
  • Full-spectrum prebiotics provide the full range of molecular link-lengths from 2-64 links per molecule, and nourish bacteria throughout the colon, e.g. Oligofructose-Enriched Inulin (OEI).
  • OEI Oligofructose-Enriched Inulin
  • Traditional dietary sources of prebiotics include soybeans, inulin sources (such as Jerusalem artichoke, jicama, and chicory root), raw oats, unrefined wheat, unrefined barley and yacon.
  • Fructooligosaccharides FOS
  • Fructooligosaccharides also sometimes called oligofructose or
  • oligofructan is a class of oligosaccharides used as an alternative sweetener.
  • FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially-prepared syrups.
  • Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.
  • FOS can be produced by degradation of inulin, or polyfructose, a polymer of D- fructose residues linked by 6(2 ⁇ 1) bonds with a terminal a(l ⁇ 2) linked D- glucose.
  • the degree of polymerization of inulin ranges from 10 to 60.
  • Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu-(Fru) n (GF n ) and Fru m (F m ), with n and m ranging from 1 to 7. This process also occurs to some extent in nature, and these oligosaccharides can be found in a large number of plants, especially in
  • GF2 Jerusalem artichoke and chicory.
  • the main components of commercial products are kestose (GF2), nystose (GF3), fructosylnystose (GF4), bifurcose (GF3), inulobiose (F2), inulotriose (F3), and inulotetraose (F4).
  • the second class of FOS is prepared by the transfructosylation action of a 6- fructosidase of Aspergillus niger on sucrose.
  • the resulting mixture has the general formula of GF n , with n ranging from 1 to 5. Contrary to the inulin- derived FOS, not only is there 6(1 ⁇ 2) binding but other linkages do occur, however, in limited numbers.
  • fructooligosaccharides Because of the configuration of their osidic bonds, fructooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. In the colon they are fermented by anaerobic bacteria. In other words, they have a lower caloric value, while contributing to the dietary fiber fraction of the diet.
  • Fructooligosaccharides are more soluble than inulins and are, therefore, sometimes used as an additive to yoghurt and other (dairy) products.
  • Fructooligosaccharides are used specially in combination with high-intensity artificial sweeteners, whose sweetness profile and aftertaste it improves.
  • FOS is extracted from fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, barley, wheat, jicama, tomatoes, and leeks.
  • Jerusalem artichoke and its relative yacon have been found to have the highest concentrations of FOS of cultured plants.
  • FOS promote calcium absorption in both the animal and the human gut.
  • the intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH.
  • Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream.
  • the FOS is present in an amount of 0wt% to 3wt%.
  • the FOS is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of 0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of
  • inulins Chemically defined as oligosaccharides occurring naturally in most plants, inulins have nutritional value as carbohydrates, or more specifically as fructans, a polymer of the natural plant sugar, fructose.
  • Inulins are polymers composed mainly of fructose units, and typically have a terminal glucose. The fructose units in inulins are joined by a 6(2 ⁇ 1) glycosidic bond.
  • plant inulins contain between 20 and several thousand fructose units. Smaller compounds are called fructooligosaccharides, the simplest being 1-kestose, which has 2 fructose units and 1 glucose unit.
  • Inulin is typically extracted by manufacturers from enriched plant sources such as chicory roots or Jerusalem artichokes for use in prepared foods. Inulin promotes an increase in the mass and health of intestinal Lactobacillus and Bifidobacterium populations. As a prebiotic fermentable fiber, its metabolism by gut flora yields short-chain fatty acids which increase absorption of calcium, magnesium and iron. Plants that contain high concentrations of inulin include: Elecampane (Inula helenium), Coneflower Echinacea spp, Dandelion
  • sonchifolius spp. Sonchifolius spp.
  • Camas Camassia spp.
  • the INULIN is present in an amount of 0wt% to 3wt%.
  • the INULIN is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of 0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of 1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%.
  • GOS Galacto-oligosaccharides
  • TOS transgalactooligosaccharides
  • composition of the galacto-oligosaccharide fraction varies in chain length and type of linkage between the monomer units.
  • Galacto-oligosaccharides are produced through the enzymatic conversion of lactose, a component of bovine milk. Because of the configuration of their osidic bonds,
  • galactooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. Therefore they reach the colon virtually intact.
  • the human intestine contains about 300-500 different species of bacteria that can be divided into health-promoting ones, like Bifidobacteria and Lactobacilli and into harmful ones like Clostridia.
  • the increased activity of these health-promoting bacteria results in a number of health-related benefits both directly by the bacteria themselves or indirectly by the organic acids they produce via fermentation. Examples of potential health -promoting benefits are inhibition of the growth of harmful bacteria, stimulation of immune functions, absorption of essential nutrients and syntheses of certain vitamins.
  • Galactooligosaccharides have been shown to be an excellent source for health- promoting bacteria such as Bifidobacteria and Lactobacilli. Many studies with infants and adults have shown that foods or drinks enriched with galactooligosaccharides result in a significant increase in Bifidobacteria.
  • Galacto-oligosaccharides support natural defences of the human body via the gut microflora indirectly by increasing a number of good bacteria in the gut and inhibiting the binding or survival of Escherichia coli, Salmonella
  • Galactooligosaccharide supplementation has also been shown to reduce symptoms of gastrointestinal dysfunction and reduce the number of days with cold or flu in stressed undergraduate students undergoing exams.
  • GOS stimulates the absorption of calcium. In humans it has been
  • Galactooligosaccharides can also offer relief to constipation.
  • the GOS is present in an amount of 0wt% to 3wt%.
  • the GOS is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of 0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of 1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%.
  • MOS Mannan-oligosaccharide
  • MOS has been shown to improve gastrointestinal health as well as overall health, thus improving wellbeing, energy levels and performance.
  • MOS affects bacterial attachment in the intestinal tract.
  • a reduction in the prevalence and concentration of different strains of salmonella as well as E. coli was reported.
  • Reductions in E. coli were also reported by several other researchers.
  • Further research has shown a reduction in Clostridia, another common intestinal pathogen.
  • Research has shown increased production of enzymes such as; maltase, leucine
  • the MOS is present in an amount of 0wt% to 3wt%.
  • the MOS is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of 0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of 1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%.
  • ⁇ -Glucans are polysaccharides of D-glucose monomers linked by ⁇ -glycosidic bonds. 6-glucans are a diverse group of molecules that can vary with respect to molecular mass, solubility, viscosity, and three-dimensional configuration. They occur most commonly as cellulose in plants, the bran of cereal grains, the cell wall of baker's yeast, certain fungi, mushrooms and bacteria. Some forms of beta glucans are useful in human nutrition as texturing agents and as soluble fiber supplements. Research has shown that insoluble (1,3/1,6) 6-glucan, has greater biological activity than that of its soluble (1,3/1,4) ⁇ -glucan counterparts. The differences between 6-glucan linkages and chemical structure are significant in regards to solubility, mode of action, and overall biological activity.
  • beta-glucan is present in an amount of 0wt% to 3wt%.
  • beta-glucan is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of
  • 0.3wt% to 2.5wt% optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of 1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%.
  • the food composition according to the invention and other embodiments may comprise fruit and/or other additions.
  • Fruit may give a desired flavor, pectins, minerals and vitamins to the product as well as a desired color.
  • Fruit or vegetables may be optionally added before the
  • the fruit in the product is fermented.
  • the food composition according to the invention and other embodiments is a drink or a spoonable food composition.
  • the viscosity of the food product is between 100-2000000 cP at a temperature of 25°C (Brookfield, rotation speed 12 rpm, spindle No. 3 or 4).
  • the viscosity of the food product is in a drinkable form and is 200- 2000 cP (spindle No. 3).
  • the viscosity of a spoonable product is 20000-2000000 cP.
  • the viscosity of a spoonable product is 20000-200000 cP (spindle No.4).
  • a method to produce a food composition is provided. The method comprises the steps
  • a method to produce a food composition comprising the steps of:
  • a grinding step may be needed. This grinding step may be before the heating but may also be performed during or after heating. Optionally, the grinding is starting before the heating, during the heating and continues after the heating. Optionally, after grinding and/or heating, a filtration step is included.
  • the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 2/98.
  • the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 5/95.
  • the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 7/93.
  • the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 10/90.
  • the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 12/88.
  • the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 14/86.
  • the temperature for fermentation is between 15 and 45°C.
  • the temperature for fermentation is between 20 and 42°C.
  • the temperature for fermentation is between 25 and 40°C.
  • the temperature for fermentation is between 27 and 37 ° C.
  • the temperature for fermentation is between 30 and 35 ° C.
  • the temperature for fermentation is between 32 and 33 °C.
  • the mix of water or water containing fluid and starch containing food ingredient is heated for 10 seconds to 5 hours.
  • the mix of water or water containing fluid and starch containing food ingredient is heated at a temperature of between 80°C and 120°C.
  • the mix of water or water containing fluid and starch containing food ingredient is heated between 1 minutes and 1 hour.
  • the mix of water or water containing fluid and starch containing food ingredient is heated between 2 minutes and 45 minutes.
  • the mix of water or water containing fluid and starch containing food ingredient is heated between 85°C and 115°C.
  • the mix of water or water containing fluid and starch containing food ingredient is heated 90°C and 110°C.
  • the mix of water or water containing fluid and starch containing food ingredient is heated between 95°C and 105°C.
  • Suitably asteurization is used.
  • 10-60 seconds at 90-120 ° C, or 20-50 seconds at 90-120 ° C, or 30-40 seconds at 90-120 ° C is used.
  • the continuous plate Pasteurization uses 30 sec at 100 ° C.
  • pasteurization regimes for milk pasteurization for example, 3 minutes at e.g. 80-90 ° C.
  • the mix is heated under pressure.
  • the starch containing food ingredient is in the milled, or ground form or in the form of a flour, puffs or flakes.
  • the starch containing food ingredient is in the form of flour.
  • the starch containing food ingredient is a grain or tuber, potato.
  • the starch containing food ingredient is selected from the group consisting of rice, millet, teff, oat, buckwheat, chestnut, quinoa, amaranth, potato, chickpea, tapioca or a mixture thereof.
  • the starch containing food ingredient is selected from the group consisting of buckwheat, quinoa, teff, chickpea and amaranth.
  • starch or starch containing food ingredient is tapioca.
  • starch or starch containing food ingredient is a waxy tapioca
  • the product and/or method of the invention may comprise or use isolated starch from a grain, nuts, seeds, legumes, pulses or /tuber or may comprise or use at least part of a grain, nuts, seeds, legumes, pulses or /tuber.
  • the grain, nuts, seeds, legumes, pulses or /tuber may in a dried, milled, grinded, or extracted form.
  • the grain, nuts, seeds, legumes, pulses or /tuber may in the form of a flour, puffed or in a flake form.
  • the starch or starch containing food ingredient is fermented with a probiotic.
  • the starch or starch containing food ingredient is fermented with a organism selected from the group consisting of Lactobacillus, Streptococcus, Bifidobacterium, Leuconostoc, Weissella, Lactococcus.
  • the fermenting organism is a probiotic strains selected from the group consisting of Lactobacillus, Bifidobacterium, Lactococcus, Streptococus, Bacillus, or Saccharomyces.
  • Several species are active and available and may be selected from the group consisting of the species Lactobacillus rhamnosus sp, Lactobacillus case sp, Lactobacillus johnsonii sp, Lactobacillus acidophilus sp, Lactobacillus bulgaricus, Bifidobacterium infantis, Lactobacillus
  • a probiotics strains selected from the group consisting of Lactobacillus rhamnosus sp, Lactobacillus johnsonii sp, Lactobacillus acidophilus sp, Lactobacillus plantarum, Lactococcus lactis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis Lactobacillus reuteri.
  • Several subspecies are known to have probiotic properties and may be commercially available.
  • the fermenting organism is selected from the group consisting of Bifidobacterium animalis DN- 173 010, Streptococcus thermophilus, Bacillus coagulans GBI-30, 6086, Bifidobacterium LAFTI B94, Lactobacillus
  • LAFTI L10 acidophilus LAFTI L10, Lactobacillus casei LAFTI L26, Bifidobacterium animalis subsp. lactis BB- 12, Bifidobacterium breve, Bifidobacterium infantis 35624, Bifidobacterium animalis subsp. lactis HN019 (DR10), Bifidobacterium longum BB536, Escherichia coli M- 17, Escherichia coli Nissle 1917,
  • Lactobacillus acidophilus DDS- 1 Lactobacillus acidophilus LA-5,
  • Lactobacillus acidophilus NCFM Lactobacillus casei DN 114-001
  • Lactobacillus casei Immunitas Lactobacillus casei Defensis, Lactobacillus casei 431, Lactobacillus casei F 19, Lactobacillus casei Shirota, Lactobacillus paracasei St 11 (or NCC2461), Lactobacillus johnsonii Lai, Lactobacillus LC I, Lactobacillus johnsonii NCC533, Lactococcus lactis L1A, Lactobacillus plantarum 299v, Lactobacillus reuteri ATTC 55730, Lactobacillus reuteri SD2112, Lactobacillus reuteri Protectis (DSM 17938, daughter strain of ATCC 55730), Lactobacillus rhamnosus ATCC 53013, Lactobacillus rhamnosus LB21, Saccharomyces boulardii and mixtures thereof.
  • Some probiotics are tested as a mixture such as the mixture selected from the group Lactobacillus
  • Lactobacillus casei LBC80R Lactobacillus plantarum HEAL 9 & Lactobacillus paracasei 8700:2; Lactobacillus reuteri Prodentis (L. reuteri DSM 17938 & ATCC PTA 5289); Lactobacillus helveticus R0052 & Lactobacillus rhamnosus R0011; Lactobacillus casei var. rhamnosus MG001 & Lactobacillus;
  • the fermenting bacteria is a mix of fermenting bacteria.
  • the fermenting bacteria is a mix of bacteria selected from the group consisting of Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, and
  • Streptococcus thermophilus thermophilus .
  • the fermenting organism is Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium bifidum,
  • Bifidobacterium infantis Bifidobacterium longum
  • Bifidobacterium breve Bifidobacterium adolescentis
  • Streptococcus thermophilus Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis and Streptococcus thermophilus.
  • L. lactis cremoris L. lactis lactis
  • fermentation is performed until a pH is reached between pH 3.5 and 5.5.
  • fermentation is performed until a pH is reached between pH 3.8 and 5.
  • fermentation is performed until a pH is reached between pH 4.0 and 4.8.
  • fermentation is performed until a pH is reached between pH 4.2 and 4.4.
  • fermentation is performed until pH is reached between 3.5 and 4.15.
  • starch-degrading enzymes are added.
  • starch degrading enzymes are added before the fermentation step.
  • starch degrading enzyme is amylase.
  • Amylase is an enzyme to hydrolyze starch. Normally amylase acts on soluble starch, amylose, glycogen and other a- 1, 4-dextran by hydrolyzing a-1, 4- glucosidic bond.
  • the amylase is selected from the group consisting of alpha amylase, beta-amylase, glucoamylase or the mixture thereof. Suitable amylases are commercially available.
  • Protease is an enzyme that degrades proteins and makes available the starch granules and other ingredients. Amylase, protease and lipase activity is developed during germination so malted seeds can optionally be used as a source of enzymes as they are widely used in beer production. Such activity may also be prepared by soaking the grain for 1 to 4 days and then using the filtrate or the sprouted grain. Such combination of enzyme activity is found in human saliva as the inca's included chewing the grain as a part of their method for preparation of gruel.
  • Amylase can be sorted into high-temperature amylase, middle-temperature amylase and low-temperature amylase according to the optimal reaction temperature.
  • the optimal temperature for high-temperature amylase is in the range of 95°C-97°C, and the effective temperature is in the range of 90°C- 100°C.
  • Some high-temperature amylases have optimal temperature in the range of 90°C-95°C, but can still perform as a catalyst under 105°C. Examples
  • Example 1 Seeds ⁇ cooked ⁇ milled- ⁇ fermented
  • the product is prepared with buckwheat, quinoa, or amaranth.
  • buckwheat, quinoa, or amaranth seeds are cleaned, rinsed and pasteurized for
  • the starch After pasteurization, when the starch is gelatinized the material is cooled and milled to a fine mass and is subjected to a fermentation with L. bulgaricus, and S. thermophilus or with a mixture of L. bulgaricus, and S. thermophilus B. bifidus and L. acedophillus .
  • the heated mixture may be fermented with a mixture of Lactobacillus bulgaricus, Lactobacillus
  • Bifidobacterium infantis Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, and Streptococcus thermophilus.
  • the heated mixture is fermented with a mixture of S.
  • thermophilus L. acidophilus, L. casei, L. delbrueckii subsp. bulgaricus, L.
  • the product obtained is healthy, appropriate for the celiac and lactose intolerant persons, high in minerals and high value protein, vitamins, beta- glucan and specific proteins of buckwheat and high in rutin when buckwheat is used that confers a cholesterol lowering effect, also rich in unsaturated fatty acids and antioxidants. It has both probiotic and prebiotic properties.
  • Product was spoonable. For a drink lower amounts of seeds may be used such as lower than 5%.
  • Example 2 Add fruit after fermentation
  • Tapioca starch 3.3% and rice flour 0.3% are mixed with water and coconut milk is added to concentration 10%. To the mixture the purees as described above are added.
  • coconut milk in an amount to final fat 5% is mixed with (1) buckwheat or (2) teff flour, or (3) tapioca at 3.3% and mixed with rice flour at 0.3%.
  • date puree 6.2% puree of 40% dates in water.
  • the mix is pasteurised and after cooling is inoculated with starter culture.
  • the products have a pH between 4.05 and 4.2 and energy value of 70 to 80kcal/100g.
  • the tapioca product is of pink -brownish in colour, and has a buttery flavor with date flavour and a texture of a spoonable yoghurt.
  • the buckwheat product is off- white with the texture of a thick smoothie and tastes like a harmonious blend of yoghurt, dates and some nuttiness from the buchwheat.
  • the teff product has a buttery and date flavour and the texture is hick. It is relatively light as fat content is only 5%. Richer products with higher fat content are prepared in the same way. Instead of date pure, date paste which looks like a block made of compressed dates, may be used. Together with the tapioca (3.3%) and rice (0.3%) it produces a spoonable yoghurt very similar to the date puree example.
  • Example 3 Co-fermenting with coconut milk
  • a mixture of 12.5% quinoa flakes in water is milled to a smooth mix. After cooking the mix is milled again and coconut milk is added. The fermentation is completed and the pH was measured 4.05.
  • the product had protein content 1.41 ⁇ 0.04%, fats 0.5 ⁇ 0.1% of which 78.6% saturated, 10.1% mono- unsaturated, 11.2 % poly unsaturated and 2.0% omega-3 fatty acids;
  • Defatted almond or sunflower powder is mixed with the starch-containing component at 2 and 4% to the preparation. If a drink is prepared, adding the powder results in a thicker product with smoothie-like slightly grainy texture and yoghurt -like taste. On storage the product thins down and the fibers contributing to a grainy structure get smoother.
  • the flour can be teff, quinoa, millet, amaranth, chickpea, or buckwheat.
  • the drink is more aromatic and richer than the 2.5% fat drink of example 3f, presumably due to the higher coconut milk content.
  • the products show differences in taste and in appearance. Amaranth product does not show sineresis. Chestnut product is pinkish and more grainy than the others and can be filtered for smoothness.
  • (White) Teff (4 %) flour is added to coconut milk at end fat from milk 10%, mixed vigorously and heated to gel, pasteurized, cooled and fermented adding starter cultures. Results are thick and creamy products with white to off-white colour, smooth creamy texture and nice yoghurt flavour. Darker teff flour results in a darker product.
  • Teff is substituted with buckwheat, millet, quinoa, chestnut,
  • garbanzo/chickpea flour If using chickpea flour is filtered and used in 2, 6 or 10%, the product has increasingly a more savoury taste. On storage the products show good stability. Millet product shows some sineresis. 3. i. Example combination flour with tapioca spoonable
  • Either of buckwheat flour, 2.6%; teff 3.6 %, quinoa 4 % are mixed with tapioca 1% and coconut milk to an end concentration of 10% fat.
  • Mixing, gelatinization, pasteurization and fermentation with starters produce a off- white product with an excellent texture and tangy yoghurt taste.
  • the product is not slimy or gelly, has a smooth to slightly grainy mouth feel, keeps well at cooling with negligible sineresis or change of appearance even without addition of hydrocolloids.
  • a product with a thicker texture is prepared with this procedure if the flour content is increased. This is an example of improving pasting texture of a fermented product in a mix of buckwheat, teff and quinoa with tapioca starch without the use of gums.
  • Composition A coconut milk (2.5% end fat content), tapioca starch 1.5%, rice flour 0.5%, glutenous rice flour 1.5%, glucose or tapioca or rice syrup of glucose equivalent of 2.5%, Ca Cl2.2H2O.12% and pectin 0.15% and component 4. a, b or c.
  • the mix is pasteurized, cooled and inoculated with a starter culture of L. bulgaricus and S. thermophilus . Resulting product is a drink of pH 3.8 to 4.4.
  • Dates without the pit (30%) are weighed and mixed with hot water and pasteurized at 90 degrees for 10 minutes. The mix is added to end
  • composition A concentration of composition 4% or 10% dates to Composition A. After reaching H 3.9 the product is cooled and stored. It is a thick drink with pleasant flavour and refreshing taste.
  • the dates are added as syrup to composition A in the desired equivalent (For the syrup dates are cooked at 80 degrees for 1 to 2 hours and then filtered for a clear syrup).
  • composition A is added pumpkin paste at equivalent of 10% raw (gray) pumpkin in end recipe to produce a pleasant drink with milky yellow colour and pH 4.2.
  • the paste is made by cooking at 80-90 degrees and subsequent pureeing.
  • carrots are used to prepare the puree. Carrots can be white, orange and purple that determines the end product colour.
  • Buckwheat is sprouted according to known procedures. Buckwheat flour is mixed with fresh buckwheat sprouts 1: 1, ground, water is added and is incubated at 40 degrees C for 1.25 hr. End pH is 6.02. The mix is of thinner texture, is pasteurized, cooled and inoculated with starter cultures.
  • coconut milk calculated at 10% end fat is added and mix is fermented.
  • the product is thick, aromatic and yoghurt like. 5.C. Use of amylase
  • beta fungal amylase (Beerzyme, Erbscloh)
  • soda sodiumHCOe. Small amounts of soda to oat or quinoa flour of 8 % in water are added prior to heating to keep the pH above 8 and is cooked for 20 min to 2 hours. At the end coconut milk is added at end concentration of 5 or 10 % fat. After adjusting the temperature, starter cultures are added and the mix is incubated to reach desired pH. The products pre-treated with soda show a deeper, slightly nutty taste and a smoother texture.
  • thermophilus thermophilus

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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
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  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention concerne une composition alimentaire comprenant un amidon fermenté en une quantité de jusqu'à 15 % en poids et 0,1 à 10 % en poids d'un organisme de fermentation. La composition alimentaire présente des bénéfices pour la santé et présente des propriétés organoleptiques souhaitables. L'invention concerne en outre un procédé de production d'une composition alimentaire. Le procédé comprend les étapes de mélange d'un amidon ou d'un ingrédient alimentaire contenant de l'amidon avec de l'eau ou un fluide contenant de l'eau dans un rapport de 1/99 à 15/85, chauffage du mélange d'eau ou de fluide contenant de l'eau et d'amidon ou d'ingrédient alimentaire contenant de l'eau, refroidissement du mélange chauffé à une température adaptée pour la fermentation, inoculation du mélange refroidi avec un organisme de fermentation, fermentation de l'ingrédient alimentaire contenant de l'amidon chauffé.
PCT/NL2017/050025 2016-01-18 2017-01-18 Composition alimentaire avec amidon fermenté WO2017126959A1 (fr)

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CN107712875A (zh) * 2017-10-30 2018-02-23 苟春虎 黑藜麦减肥代餐
CN109757686A (zh) * 2019-02-27 2019-05-17 东莞百润生物科技有限公司 一种含n-乙酰神经氨酸的蛋白粉食品及其制备方法
CN111019974A (zh) * 2019-12-05 2020-04-17 成都大学 提高藜麦种子总黄酮含量与抗氧化活性的发酵方法
CN111296847A (zh) * 2020-03-23 2020-06-19 吉林省浦生泰生物技术有限责任公司 一种调节肠道微生态的谷物益生菌制剂及其制备方法和应用
TWI702055B (zh) * 2018-10-09 2020-08-21 大江生醫股份有限公司 涼薯發酵物及其用於製備提升ｃｏｌ基因、ｔｉｍｐ基因、ｌｏｘ基因、ｅｌｎ基因、ｈａｓ基因、ｓｏｄ基因、ｔｃｐ１基因與ｕｎｇ基因、以及降低皮膚黑色素含量之組合物的用途
CN112956622A (zh) * 2021-02-25 2021-06-15 中国农业科学院农产品加工研究所 一种薯类发酵饮料和薯渣粉连续生产的方法及其制备的产品
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
CN114287593A (zh) * 2021-12-28 2022-04-08 广州合诚实业有限公司 一种美洲菰风味果酱及其制备方法与应用
CN114304270A (zh) * 2022-01-10 2022-04-12 光明乳业股份有限公司 一种发酵乳饮品及其制备方法
US20220211082A1 (en) * 2019-04-03 2022-07-07 Coree S.R.L. Production method to increase bioavailability of sugars from natural complex polysaccharides for human, animal and agricultural purposes
WO2022182220A1 (fr) * 2021-02-26 2022-09-01 Leal Martinez Fernando Système de support nutritionnel pour activer les voies métaboliques altérées
CN114990186A (zh) * 2022-05-16 2022-09-02 广东完美生命健康科技研究院有限公司 一种薏苡仁多菌发酵液及其制备方法和应用
CN115088766A (zh) * 2022-06-02 2022-09-23 河北养元智汇饮品股份有限公司 一种发酵核桃乳及其制备方法
IT202100012932A1 (it) * 2021-05-19 2022-11-19 Pharma Biomateck Srl Fermentati con super food
WO2023275354A1 (fr) * 2021-07-01 2023-01-05 Givaudan Sa Produits prêts à manger et prêts à boire
WO2023061954A1 (fr) * 2021-10-12 2023-04-20 Givaudan Sa Compositions
WO2024047662A1 (fr) * 2022-08-29 2024-03-07 Ritu Chhatwal Composition probiotique végane fermentée à base de fruits de millet multiples et son procédé de préparation

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Cited By (22)

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Publication number Priority date Publication date Assignee Title
CN107712875A (zh) * 2017-10-30 2018-02-23 苟春虎 黑藜麦减肥代餐
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
TWI702055B (zh) * 2018-10-09 2020-08-21 大江生醫股份有限公司 涼薯發酵物及其用於製備提升ｃｏｌ基因、ｔｉｍｐ基因、ｌｏｘ基因、ｅｌｎ基因、ｈａｓ基因、ｓｏｄ基因、ｔｃｐ１基因與ｕｎｇ基因、以及降低皮膚黑色素含量之組合物的用途
CN109757686B (zh) * 2019-02-27 2022-05-31 东莞百润生物科技有限公司 一种含n-乙酰神经氨酸的蛋白粉食品及其制备方法
CN109757686A (zh) * 2019-02-27 2019-05-17 东莞百润生物科技有限公司 一种含n-乙酰神经氨酸的蛋白粉食品及其制备方法
US20220211082A1 (en) * 2019-04-03 2022-07-07 Coree S.R.L. Production method to increase bioavailability of sugars from natural complex polysaccharides for human, animal and agricultural purposes
CN111019974A (zh) * 2019-12-05 2020-04-17 成都大学 提高藜麦种子总黄酮含量与抗氧化活性的发酵方法
CN111019974B (zh) * 2019-12-05 2023-06-13 成都大学 提高藜麦种子总黄酮含量与抗氧化活性的发酵方法
CN111296847A (zh) * 2020-03-23 2020-06-19 吉林省浦生泰生物技术有限责任公司 一种调节肠道微生态的谷物益生菌制剂及其制备方法和应用
CN112956622A (zh) * 2021-02-25 2021-06-15 中国农业科学院农产品加工研究所 一种薯类发酵饮料和薯渣粉连续生产的方法及其制备的产品
WO2022182220A1 (fr) * 2021-02-26 2022-09-01 Leal Martinez Fernando Système de support nutritionnel pour activer les voies métaboliques altérées
IT202100012932A1 (it) * 2021-05-19 2022-11-19 Pharma Biomateck Srl Fermentati con super food
WO2022243933A1 (fr) * 2021-05-19 2022-11-24 Pharma Biomateck S.R.L. Composition nutraceutique comprenant des probiotiques, des prébiotiques et de la pulpe de datte
WO2023275354A1 (fr) * 2021-07-01 2023-01-05 Givaudan Sa Produits prêts à manger et prêts à boire
WO2023061954A1 (fr) * 2021-10-12 2023-04-20 Givaudan Sa Compositions
CN114287593A (zh) * 2021-12-28 2022-04-08 广州合诚实业有限公司 一种美洲菰风味果酱及其制备方法与应用
CN114287593B (zh) * 2021-12-28 2024-02-13 广州合诚实业有限公司 一种美洲菰风味果酱及其制备方法与应用
CN114304270A (zh) * 2022-01-10 2022-04-12 光明乳业股份有限公司 一种发酵乳饮品及其制备方法
CN114990186A (zh) * 2022-05-16 2022-09-02 广东完美生命健康科技研究院有限公司 一种薏苡仁多菌发酵液及其制备方法和应用
CN114990186B (zh) * 2022-05-16 2024-02-09 广东完美生命健康科技研究院有限公司 一种薏苡仁多菌发酵液及其制备方法和应用
CN115088766A (zh) * 2022-06-02 2022-09-23 河北养元智汇饮品股份有限公司 一种发酵核桃乳及其制备方法
WO2024047662A1 (fr) * 2022-08-29 2024-03-07 Ritu Chhatwal Composition probiotique végane fermentée à base de fruits de millet multiples et son procédé de préparation

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