WO2020031143A1

WO2020031143A1 - Food preparations based on whole grain gluten-free cereals and method for preparation thereof

Info

Publication number: WO2020031143A1
Application number: PCT/IB2019/056787
Authority: WO
Inventors: Andrea Buffolo; Pia Tonin; Francesco Saverio VESSIO
Original assignee: Mister Bio Food Srl; Frescolat Srl
Priority date: 2018-08-10
Filing date: 2019-08-09
Publication date: 2020-02-13
Also published as: IT201800008064A1

Abstract

The present invention concerns ready-to-eat vegan or vegetarian food preparations and the preparation methods thereof. Said preparations include a structural ingredient, a sweet ingredient and an acid ingredient and are characterized in that they are obtained entirely from gluten-free wholegrain cereals, preferably from sprouted brown rice. Acting on said ingredients and adding a minor fraction of external ingredients, i.e. not derived from cereals, it is possible to obtain various vegan food products which imitate products of traditional gastronomy, e.g. a vegan substitute for sushi. Furthermore, said preparations are characterized by a nutritional profile rich in bioavailable micronutrients which meet dietary needs not only of vegans/vegetarian but also of individuals requiring specific dietary regimes such as hypoproteic or hyperproteic regimes.

Description

FOOD PREPARATIONS BASED ON WHOLE GRAIN GLUTEN-FREE

CEREALS AND METHOD FOR PREPARATION THEREOF

TECHNICAL FIELD

The present patent relates to vegan food preparations obtained entirely from wholegrain gluten-free cereals, preferably from sprouted and/or fermented brown rice.

BACKGROUND ART

The greater attention to health food, the spread of vegetarian and vegan food and the increasing number of people suffering from food intolerances, such as celiac disease, has triggered recipes modification of many traditional gastronomic products.

To satisfy this emerging need, doctors, nutritionists, chefs and food companies have proposed alternatives to traditional recipes, often oriented to local food tastes, where ingredients of animal origin are replaced by substitutes of vegetable origin, or ingredients with a greater content of micronutrients are used, or where the presence of gluten or refined sugars as well as saturated or low-quality fats are limited or excluded at all.

In addition to this trend, several accredited studies have provided scientific evidence that wholegrain cereals, and in particular sprouted brown rice, represent one of the most suitable food source for global sustainable nutrition.

Therefore, besides the need to adapt traditional recipes to new lifestyles (e.g. vegans), there is a need to increase the use of wholegrain cereals, especially brown rice, as a base ingredient for elaborated food preparations so as to safely extend the nutritional benefits of wholegrain cereals to as many consumers as possible and in particular to celiac individuals, to subjects suffering from kidney problems as well as to women in pregnancy or in lactation. Indubitably, these two evidences have an impact on the traditional Japanese cuisine, and in particular on sushi. As it is well-known, the term "sushi' refers to a range of typical elaborated dishes based on rice and other ingredients such as fish, seaweed, vegetables or eggs. Depending on the recipes, these ingredients are used raw, cooked or marinated and can be served on a rice bed, or used as a filling, for example rolled in a strip of seaweed, or placed in rice rolls or still inserted in a small tofu pocket. The variety of sushi dishes derives not only from the choice of filling, trimmings and other seasonings but also from the way the ingredients can be assembled together to obtain different taste sensations, a balance of flavors but also a high visual impact.

Rice plays an important role in the assembly of sushi dishes and in giving them a distinctive shape. In other words, rice performs the function of "structural ingredient". For this purpose, the preparation of sushi requires a Japanese rice which, unlike the varieties known in Italy, has short seeds and is sticky when fully cooked. According to Japanese tradition, only white rice is used where bran and germ are eliminated during grinding. Brown rice (" nuka ") is not used in sushi preparation and even less sprouted rice (" genmai ") which has a limited capability to stick the seeds together.

Although rice constitutes a fundamental ingredient, it should be noted that sushi contains also ingredients, such as sugar and vinegar, which are not derived from rice. According to traditional recipes, refined white cane sugar is used to balance the characteristic sour taste. Vinegar is not obtained from rice, or conversely it is obtained from rice by refining processes that deprive the vinegar of valuable nutrients.

Given its peculiar organoleptic and structural characteristics i.e. the need that the individual sushi components balance sweet and sour flavors as well as are arranged in a specific shape, it is not trivial to develop a sushi free of animal ingredients but equally rich in micronutrients, which meets local tastes and food sources and at the same time is consistent with traditional recipes.

It is not exclusively a matter of Japanese cuisine the need to update recipes of traditional dishes to new lifestyles and to increase the use of wholegrain cereals as a major ingredient for "complex" food preparations here exemplified with reference to sushi. Mediterranean and Italian cuisine as well face the same problem. To this regard, by the terms“complex” or “elaborated” referred to food preparations, it is meant a food product consisting of several distinct phases where each phase can be different for consistency, texture, flavor or other organoleptic characteristics. For example, an “elaborated food” can be a food product including seasonings and/or fillings like a spring roll wrapped around a core filling.

This problem has to face the need to identify suitable substitute ingredients for those traditionally used. Such substitute ingredients should have adequate appearance, palatability and especially equivalent nutritional content. For example, it is known that vegan food substitutes have a nutritional profile that in term of protein intake is partially complete especially in children or adolescents diets. Moreover, these substitutes do not have the same appearance and palatibility, especially among children, of the traditional food products based on animal proteins that they intend to replace.

Furthermore, the growing lack of time that families dedicate to the preparation of food, particularly if they are vegan, has to be considered to offer ready-to-use food products.

According to the best knowledge of the present inventors, the issues summarized hereinabove are not adequately addressed even if several patent references are known.

A first example is the patent EP2401920B1 in the name of Dr. Schaer Spa, a method for obtaining hypoproteinic or aproteic substitutes for pasta, bread and other products suitable for individuals suffering, for example, from Chronic Kidney Failure. This patent refers to a "basic" food product, not ready-to-eat, while it is silent on the production of "complex" ready- to-eat food preparations, or preparations that include a condiment and/or a filling and which can be consumed immediately by the consumer upon heating e.g. in a microwave oven. A second known example is provided by JP2004089140A "Sushi rice", in the name of Tabeyonomori Toyama KK, which discloses a recipe that involves the preparation of a sugar- free sushi rice. The recipe is based on both unpolished (sprouted and/or not sprouted) or polished rice, in a percentage between 30 and 70%, which is mixed with plum liqueur in a prescribed ratio after cooking. Although the general purpose of JP2004089140A is to provide a product capable of preventing unhealthy food-habits, it does not address the problem of replacing ingredients of animal origin with substitutes of vegetable origin, nor the problem of reducing the risks to consumers suffering from food allergies and intolerances to specific ingredient components.

Wikipidia describes different preparations of shushi and the ingredients and/or conditions used to obtain them.

To conclude, the problem of updating traditional food dishes recipes and preparation methods to new food trends and lifestyles, such as vegan, does not appear to be adequately addressed. In particular, it has not been solved yet the problem of providing a vegan food substitute for an elaborated dish of the gastronomic tradition (e.g. a sushi) that has the taste, consistency and texture of the traditional dish but it is totally derived from cereals and at the same time has a nutritional profile that can be adapted to the age and needs of consumers. Object/scope of the invention

In view of the above drawbacks of the prior art, the present invention intends to overcome the existing disadvantages and limitations by disclosing new and inventive food products, and the preparation processes thereof, which are devised as a highly nutritious vegan or vegetarian imitations of complex food dishes typical of the international cuisine, and particularly of the Japanese or Mediterranean gastronomic tradition, in line with new food trends and lifestyles.

Accordingly the first and main object of the present invention is to provide food preparations based on a few number of basic ingredients which are wholly, or almost wholly, obtained from gluten-free, sprouted and/or fermented wholegrain cereals, according to the provisions of the so-called "clean label" regulation. More precisely, the main object of the present invention includes the disclosure of food preparations which represent complex vegan or vegetarian imitations, which are prepared according to the chemical-physical and organoleptic characteristics of said basic ingredients and the way they are assembled alone or, if needed, in combination of external ingredients (i.e. not derived from cereals). In particular, a further task of the present invention is the realization of different forms of sushi, free of proteins of animal origin but equally rich in micronutrients, which possess a taste and palatability that adequately imitate traditional sushi preparations.

Furthermore, a second important object of the present invention is to provide vegan or vegetarian food preparations free of allergens wholly, or almost wholly, based on cereals and having a high-content of nutrients with the highest bio-availability. In particular, this task includes vegan or vegetarian food preparations which mimic traditional recipes and present a predetermined nutritional profile (e.g. hypoproteinic or vice versa hyperproteic), in order to meet the needs of special consumers, such as celiac, diabetic or obese individuals, elderly, chemotherapy patients, food intolerant or allergic individuals, sportsmen or others who need to increase muscle mass, patients with kidney diseases.

In addition, a third important object of the present invention is to provide manufacturing processes which use as raw material exclusively cereals, or almost exclusively cereals, and are based on a reduced number of basic ingredients which, properly processed and assembled, optionally with a minor contribution of external ingredients, allow to obtain vegan imitations of complex dishes of the international cuisine. In particular, this task includes the disclosure of processes which permit to alter chemical-physical, organoleptic and nutritional characteristics of the basic ingredients in order to obtain, for example, an ingredient with a sweet or acid taste or an ingredient having structural properties. Finally, a last object of the present invention is to provide said food preparations and to set up said processes at low costs by means of known technologies.

Additional objects and advantages of the invention will be set forth in part in the detailed description which follows and in part will be obvious from the description, or may be learned by practice of the invention.

These tasks are achieved by the vegan or vegetarian food preparations based on wholegrain gluten-free cereals, preferably sprouted and/or fermented, and by the preparation methods thereof, whose essential features are defined by the attached independent claims and whose detailed aspects are defined by the dependent claims. The aforementioned claims, to which reference should be made for the sake of brevity, are hereinafter specifically defined and are intended as an integral part of the present patent specification.

Description of the invention

The vegan food preparation according to the present invention comprises four basic ingredients obtained exclusively from cereals: a“structural ingredient”, with the function of giving the food preparation a particular form and of containing the other ingredients of the preparation; a“sweet ingredient”, used to flavor the preparation and also used as a binder in combination with the structural ingredient; an“acid ingredient”, used in combination with the sweet ingredient to flavor the preparation and also used as a pH stabilizer/modifier; a “modifying ingredient” which, in combination with the processing techniques, is used to alter the consistency and the texture of the previous ingredients in order to increase the palatability of the preparation and facilitate the preparation of vegan substitutes as it will be explained in the following.

In summary, the inventive concept involves obtaining vegan or vegetarian food imitations of elaborate dishes of the international cuisine (for example, Japanese and Mediterranean cuisine) creating and blending these ingredients together also in combination of "external" ingredients (i.e. not derived from cereals such as, for example, flavorings and vegetables) in order to obtain a consistency/texture and a flavor capable of replacing the ingredients of animal origin normally used in the traditional recipes. Moreover, thanks to the use of germinated wholegrain cereals, such food imitations present a nutritional profile rich of bioavailable micronutrient (similar and sometime even better than traditional recipes), that can be tailored to meet different diet regimes and hence nutrients intake.

The common element of said vegan substitutes is that said ingredients are all based on gluten-free wholegrain cereals, preferably sprouted and/or fermented, and more precisely they are obtained by subjecting seeds of wholegrain sprouted cereals to suitable processes as explained hereinafter. Preferably, said gluten-free wholegrain cereals consist of sprouted brown rice which have such a high amount of nutrients that accredited studies consider one of the best food source for human nutrition. However, to achieve the objects of the present invention, in particular to obtain a predetermined nutritional profile, other cereals or pseudocereals can be used. Such cereals or pseudocereals includes corn, sorghum, millet, oats, triticale, rye, buckwheat, fonio millet (“ digitaria exilic), quinoa, amaranth, teff or mixtures thereof.

The first basic ingredient of the food preparation according to the invention is the sweet ingredient. This ingredient is obtained from wholegrain seeds by a process that substantially involves the following steps.

Initially, the most suitable cereals variety is selected taking into consideration two factors: first, the intrinsic capacity of the cereal to provide sweet compounds i.e. the content of starch; second, the nutritional profile to be obtained. For example, in the case of a substantially hyperproteic food preparation, a cereal mixture containing quinoa is an appropriate choice. In case of a hypoglycemic preparation, cereals with a low glycemic index such as buckwheat are preferred. The seeds are then sprouted in water, to avoid oxidative processes and therefore the degradation of the nutrients natively present in the cereal. Typically sprouting takes place at a temperature between 10 °C and 50 °C in conditions of humidity between 60% and 100% depending on the type of cereal. Once sprouted, seeds are steamed or boiled, according to known techniques, preferably for 30 minutes at a temperature of about 100 °C. Subsequently, the cooked seeds are subjected to a micronization treatment so as to obtain particles having an average size between 10 and 100 pm, preferably between 25 and 50 pm. Also this step of the process is carried out in water to limit the overheating of the nutrients and therefore their thermal degradation. The preparation of the sweet ingredient is concluded by subjecting the micronized seeds to a hydroxylation process, which is preferably performed in water using alpha-beta-amylase to transform the starches into carbohydrates such as malts and simple sugars.

The acid ingredient is obtained by a process similar to the one described. In this case, the cereal seeds are selected according, first, to the intrinsic capacity to supply acid compounds and then to the micronutrient content, which must also be coherent with the overall nutritional profile that is intended for the finished food product. The selected seeds of wholegrain cereals are subjected to sprouting, micronization, cooking and hydrolysis steps substantially identical to those already described for preparing the sweet ingredient.

Unlike the sweet ingredient, the micronized particles are subjected to an additional process of acetic fermentation. This fermentation process can be induced by bacteria of the Acetobacter species or by lactic bacteria such as Lactobacillus bulgaricus or Streptococcus thermophilus. Alternatively, it is possible to obtain the acid ingredient from wholegrain cereals sprouted in water, steamed and then micronized, preferably in water, and finally subject the resulting product to acetic fermentation using the same bacterial species. A further option is using an acidic ingredient consisting of commercially available rice vinegar obtained from non-integral rice. In this case, it is also possible to use rice vinegar as a starter to acidify the sweet ingredient.

Acetic fermentation can be advantageously replaced by a so-called "aromatic fermentation”, meaning by this term a microbiological process promoted by bacterial strains natively present in the seed of the cereal which, besides acid compounds useful for lowering the pH of the acid ingredient, promote the synthesis of aromatic compounds that give the acid ingredient a distinguished flavor. These aromatic compounds mimic flavorings known in the state of the art and are advantageous to prepare vegan food imitations of traditional dishes based on meat, fish or eggs, typical of international cuisine such as sushi.

Aromatic fermentation can take place spontaneously, under certain conditions of humidity and temperature, directly from the seeds of uncooked cereals, preferably in micronized form, or it is artificially induced by adding the native bacterial strains to the sweet ingredient in a manner substantially identical to the traditional lactic fermentation. The use of aromatic fermentation presents several advantages: firstly, it increases the micronutrients content and bioavailability as well as the generation of new compounds; in addition, it gives a refined flavor to the food preparation, particularly noticeable in sushi preparations; finally, it limits the use of external flavors, thus increasing the fraction of ingredients directly-derived from cereals. To investigate and assess these important aspects of the invention, the inventors are currently performing targeted research which aims to select the best endogenous bacterial strains based on the nutritional profile and the desired flavor.

The third basic ingredient of the food preparation according to the present invention is the modifying ingredient which is used to alter the consistency and texture of the sweet and acid ingredients and to harmonize the taste (for example by reducing the sweet taste).

The preparation of this ingredient includes: the selection of the suitable cereals, preferably brown rice; then sprouting in water of the seeds and finally the micronization in water to preserve the nutrients released by germination. In this case, seeds are not cooked previous to micronization . The modifying ingredient is added at the end or during the cooking step of the sweet and acid ingredients since it performs its modifying function at a temperature of about 60 °C. Furthermore, it can be acidified by following the methods described above, for example by using rice vinegar as a starter.

Finally, the last basic ingredient is the structural ingredient which substantially has the function to give a particular form to the food preparation according to the present invention while containing or keeping the sweet ingredient and the acid ingredient together as well as the optional external ingredients (i.e. not derived from the cereals).

The structural ingredient can exhibit different forms taking into account the characteristics of the traditional dish which is intended to imitate, and in particular taking into account that a preparation can include several sweet ingredients and/or acids and/or mixtures thereof which may be different in terms of consistency, texture or other physical or organoleptic feature.

In a first embodiment herein illustrated by way of example and not limitation , the structural ingredient is constituted by cereals in the form of seeds previously steam-cooked and bound together by the sweet ingredient (in a percentage between 5% and 50% w/w according to the type of cereal) which is mixed at the end of the cooking step or after the cereals are cooled. The form of seeds is particularly suitable for obtaining vegan imitations of sushi dishes, for example a rolled sushi ("hosomaki') as will be explained later in Example 1 .

Alternatively, the structural ingredient consists of crushed, but not micronized, cereal seeds, so as to obtain grains with an average diameter between about 100 pm and 500 pm which are bound together by the sweet ingredient. In this case as well, the crushed cereals are subjected to steam cooking and are added to the sweet ingredient or to the modifying ingredient. Different consistency and textures are obtained, depending on whether the cooking step is performed before or after crushed. Such consistency and textures are useful for imitating ingredients based on animal proteins such as meat or eggs.

In a third form the structural ingredient consists of a smooth and soft mixture which is obtained in the following way: first the cereal seeds are sprouted, then they are boiled or steam-cooked and finally they are crushed and/or beaten in a mortar for a long time with the addition of water, or alternatively they are grinded with a blade tool, or still extruded with a standard meat grinder one or more times until a smooth and soft mixture is obtained. In this form it is not necessary to add the sweet ingredient.

Finally, a fourth form of the structural ingredient herein illustrated by way of example and not limitation, involves steaming rice in seeds or granules and then pressing on heated plates or oven baked so as to obtain a wafer biscuit. In this case also it is not necessary to add the sweet ingredient to obtain a structural ingredient with a form suitable to contain the other ingredients of the preparation according to the present invention.

From the foregoing it will be apparent to those skilled in the art that it is possible to form the structural ingredient by combining cereal seeds with granulated cereal seeds in order to alter the consistency and toughness of the structural ingredient, the palatability of the food preparation and its nutritional profile.

Anyway, the structural ingredient forms a distinct phase (in terms of physical-chemical properties) with respect to the sweet ingredient and the acid ingredient, given its function of containing and supporting the other basic ingredients and the external ingredients that may be present. This phase can be, for example, constituted by a wafer cornet which contain a cream formed by the sweet ingredient and/or by the acid ingredient.

In all the processes herein described for preparing the cereal-based ingredients, a soaking step in water can be included at a temperature generally between 15 °C and 60 °C.

In addition to the basic ingredients, the food preparation according to the present invention can also include lipids derived from cereals or pseudocereals, particularly useful for enriching certain nutritional profiles. Furtermore, in some embodiments the preparation comprises external ingredients, i.e. not derived from cereal seeds, such as thickeners, colorants, flavorings, spices, salt, vegetables, edible marine algae, fruit, berries, legumes, fatty substances, legume seeds, oil seeds, protein seeds, edible herbs, medicinal herbs, seeds obtained from edible herbs, seeds obtained from officinal herbs, proteins and amino acids isolated from legumes, fibers isolated from vegetables, or a combination thereof.

Such external ingredients in combination with the structural ingredient, the sweet and acid ingredients as well as the modifying ingredient, permit to obtain more complex ingredients i .e. vegan substitutes for meat, fish, cheese, eggs, honey. Once properly assembled, such complex ingredients give the food preparation according to the present invention the character of a vegan imitation for many elaborate dishes having a sweet-and-sour or salted as well as sweet flavor, for example a sushi.

Preferably the external ingredients are organic ingredients according to the European regulations on organic production and labeling of organic products, such as for example the EC Regulation No. 889/2008 of 05/1 1/2008. However, other solutions are possible based on the characteristics of the vegan imitation dish that is intended to obtain. For example, if it is difficult to obtain a vegan substitute for a fish filling in a sushi by adding a natural aroma to e.g. the acid and/or the modifier ingredient, a suitable identical or synthetic aroma such as trimethylamine can be used.

In any case, such external ingredients represent a negligible weight fraction of the whole food preparation, lower than 30% w/w, preferably lower than 20% w/w, even more preferably lower than 10% w/w. Therefore, based on this specification it is possible to state that the food preparation according to the present invention is substantially entirely based on cereals. Generally the external minor additives or ingredients are mixed with the acid ingredient or sweet ingredient during their preparation even if they can also be added to the structural ingredient.

The use of thickeners as additives is completely optional, since the modifying ingredient acts as a thickener. Nevertheless, their introduction into the recipe can be useful to obtain a texture capable of mimic the sensation on the palate produced by the meat fibers.

As will be apparent from the description hereinabove provided, due to the manner in which the structural ingredient, the modifying ingredient, and the sweet and acid ingredients are prepared, an amount of water is incorporated in the food preparation. The content of water can be adjusted by subjecting one or more of said ingredients to a drying process, or other equivalent process of a known type. In this way it is possible to obtain basic ingredients that at the consumption temperature of the food preparation (typically between 4 °C and 40 °C) are in solid form (from 10% to 20% of water), semi-solid form (20% to 30%), semi-liquid form (from 30% to 60%) or gel form (30% to 60%).

The water content can be different in the structural ingredient and in the sweet and acid ingredients based on the gustatory sensation and palatability to be obtained. For example, a structural ingredient in the form of a gummy shell of the type used in the mochi (a Japanese traditional sweet), may contain a semi-solid filling which in turn encloses a semi-liquid core. The food preparations according to the present invention can be stored frozen, or in a refrigerator (+ 4 °C) and in some cases even dried or vacuum-packed, and advantageously are ready for consumption, for example after heating in a microwave oven.

Advanteges of the invention

It is apparent from the description hereinabove provided that by balancing the sweet and acid ingredient, as well as the external ingredients, it is possible to obtain sweet, salty or sweet- and-sour food preparations capable of imitating the taste of traditional dishes such as sushi. Furthermore, by acting appropriately on the acid ingredient fraction and on the water content, it is possible to obtain sweet, savory or sweet-and-sour food preparations having an overall pH of less than 4 so as to limit the bacterial load at sufficiently low levels to ensure an acceptable shelf-life of the food product. To ensure this fundamental characteristic of the finished product, a high microbiological quality of the starting raw materials (i.e. cereal seeds) is also important, as well as the transformation process of the cereals themselves.

A third advantage of the food preparation according to the present invention is the possibility of making the product by substantially using a single raw material, with obvious benefits in terms of production and organization of the manufacturing process as well as labeling of the product. Noticeably, labelling accomplish the provisions of the so-called "clean label” i.e. the indication on the label of a short and clear list of ingredients known to the consumer.

A further advantage is the possibility of obtaining vegan food imitations of elaborate dishes typical of the international gastronomic tradition that are highly palatable and are also attractive to "critical" subjects such as children. The high palatability is obtained by acting on the different basic ingredients, on the processing techniques and on their assembly, as well as on the aromatic fermentation process and on the choice of external ingredients.

Finally, through the food preparations ready for consumption disclosed in the present invention, it is possible to extend the nutritional benefits of the sprouted cereals, in particular of the sprouted brown rice, to a wider range of consumers.

Further advantages of the present invention will become clearer from the description of some preferred but not exclusive embodiments, herein illustrated by way of example and not limitation.

DETAILED DESCRIPTION OF THE INVENTION

Anobject of the present invention is a food preparation based on cereal seeds comprising a sweet ingredient, an acid ingredient and a structural ingredient, said preparation being characterized in that:

- said sweet ingredient is obtained entirely from wholegrain gluten-free seeds by means of starch hydrolysis, said seeds being either sprouted or unsprouted seeds; - said acid ingredient is obtained entirely from either sprouted or unsprouted cereal seeds by means of an acid fermentation process;

- said structural ingredient consists of:

- a mixture consisting of a binder for binding together sprouted or unsprouted gluten-free cereal seeds, said cereal seeds being whole seeds and/or crushed seeds and/or beaten seeds and/or extruded seeds, said binder consisting of said sweet ingredient and/or said acid ingredient, and/or

- sprouted or unsprouted gluten-free cereal seeds which are bounded together through cooking, drying, pressing, or a combination thereof, said cereal seeds being whole seeds and/or crushed seeds and/or beaten seeds and/or extruded seeds,

so that said structural ingredient gives a definite shape to said food preparation at the consumption temperature of said food preparation, preferably between 4 and 40 degrees centigrade, said preparation being characterized in that:

- said structural ingredient, said sweet ingredient and said acid ingredient are present in said food preparation such that said food preparation has:

- suitable palatability; and

- an overall pH lower than or equal to 4 in order to maintain the bacterial load in said food preparation at an acceptable level for human and animal nutrition ; and - a percentage of ingredients derived from cereals not less than 70%, said percentage being relative to the total dry mass of said food preparation; and

- a high content of bioavailable nutrients adaptable according to a specific diet regime preferably a vegan or hypoproteic or high protein diet.

Preferably the total microbial load is lower than a shelf life value lower than 10⁵ UFC/G of total microbial load. According to the present invention, the term “adequate palatability” means a palatable product which is not too acidic or basic. According to the present invention, the term "high content of bioavailable nutrients adaptable on the basis of a specific diet" means the highest bioavailability of nutrients obtained from the processes disclosed in the present invention according to the requirements of the specific diet, such as vegan, hypoproteic or hyperproteic diet. Said processes include the hydrolysation of proteins and starches, the processes of soaking and/or cooking and/or the process of sprouting and/or the processes of fermentation and/or acidification process.

Preferably, said acid ingredient has a degree of hydrolysis between 20 to 100% wherein the starch component is equal to 100.

According to a preferred embodiment, in the food preparation according to the present invention:

- said grain seeds are gluten-free sprouted wholegrain seeds in the form selected from the group consisting of: whole seeds, crushed seeds, beaten seeds, extruded seeds, micronized seeds, or a combination thereof;

- said sweet ingredient is obtained entirely from said sprouted wholegrain seeds by means of starch hydrolysis;

- said acid ingredient is entirely obtained from said sprouted wholegrain seeds by means of an acid fermentation process, wherein said process is either spontaneous or non- spontaneous and it is induced by native bacterial strains already present in said cereals seeds or by bacterial strains obtained from an external collection.

Preferably, the food preparation according to the present invention is characterized in that said acid ingredient is not wine vinegar.

According to another preferred embodiment, the food preparation of the present invention is characterized in that it further comprises a modifying ingredient which acts as a thickener and/or a texture modifier when mixed with the ingredients of said food preparation, said modifying ingredient being activated by the temperature, said modifying ingredient comprising either sprouted or unsprouted wholegrain seeds in the form of micronized seeds, said ingredients being said structural ingredient and/or said sweet ingredient and/or said acid ingredient.

Preferably, in the food preparation according to the present invention, said cereal seeds are cereals or pseudocereals selected from the group consisting of: rice, corn, sorghum, millet, oats, triticale, rye, buckwheat, fonio millet, quinoa, amaranth, teff, or a combination thereof. More preferably the food preparation according to the present invention further comprises lipids derived from gluten-free or non-gluten-free cereals or pseudocereal.

According to a further preferred embodiment, the food preparation of the present invention further comprises external ingredients, not derived from cereals, said external ingredients being selected from the group consisting of: thickeners, colorants, flavorings, yeasts, spices, salt, vegetables, edible seaweeds, fruit, berries, legumes, fatty substances, leguminous seeds, edible herbs, medicinal herbs, seeds obtained from edible herbs, seeds obtained from officinal herbs, proteins or amino acids isolated from legumes, fibers isolated from vegetables, or a combination thereof.

Preferably said thickeners comprise substances selected from the group consisting of: carrageenans, agar-agar, starches, carob seeds, guar, xanthan, pectin, glucomannan, tara root, kuzu root, kotir root, arrowot root, or a combination thereof.

Preferably said legume seeds and/or said legume seeds are selected from the group consisting of: beans, broad beans, peas, lupins, chickpeas, peanuts, lentils, azuki beans ( Vigna angularis), cicerchie, seeds of trees in the family Fabaceae such as the pagoda

(Sophora) or the false acacia (Robinia pseudoacacia), seeds of the acacia (Acacia), seeds of the carob tree (Ceratonia siliqua), or a combination thereof.

Preferably said edible marine algae belong to genus selected from the group consisting of Undaria, Paimaria, Ecklonia, Porphyra, Sargassum, or a combination thereof. Preferably said edible herbs and/or officinal herbs are selected from the group consisting of dandelion (Taraxacum), garlic, aloe, bay leaf, chamomile, stevia, or a combination thereof. According to a further preferred embodiment, in the food preparation of the present invention said wholegrain seeds, either sprouted or unsprouted, comprise a high content of bioavailable nutritional substances obtained through treatments such as enzyme processes, like treatments based on alpha-beta-amylase for starch hydrolysis, and/or microbiological biotransformation processes, like acid-lactic fermentation.

Preferably in the food preparation according to the present invention said wholegrain seeds, either sprouted or unsprouted, comprise aromatic compounds obtained by subjecting said seeds to a fermentation process through native bacterial strains present in said cereals seeds.

Preferably, said food preparation comprises a plurality of said structural ingredient and/or sweet ingredient and/or acid ingredient, in solid, semisolid, semiliquid or gel form.

According to a further preferred embodiment, in the food preparation of the present invention at least two ingredients among said structural ingredient, said sweet ingredient or said acid ingredient form distinct phases which differ there among by density, consistency or other chemical-physical or organoleptic characteristic.

Preferably said food preparation is characterized in that it is a vegetarian substitute or a vegan substitute such as a salty, sweet or a sweet-and-sour substitute for cheese, meat, eggs or a substitute for fish, said substitute having a nutritional profile optimized for a predetermined diet regime.

The terms“vegetarian substitute” or“vegan substitute” are herein referred to a vegetarian or vegan food product that can be used as a substitute for an animal-based food product as it maintains, or substantially maintains, the consistency, texture, taste and organoleptic features of the animal-based food product it is intended to substitute or mimic. Said vegetarian substitute or vegan substitute can also be named “vegan food imitation” or “vegetarian food imitation” of a food product i.e. a traditional animal-based food product. Preferably said food regime is a hypoproteic diet, or a hyperproteic diet, or a hypocaloric diet, or a hypercaloric diet, or it is a food regime suitable for coeliac individuals, pregnant women, lactating women, or patients in chemotherapy.

More preferably, the food preparation according to the present invention is characterized in that it is a vegetarian or vegan food imitation having equivalent palatability of a traditional dish containing animal-based ingredients, said food imitation having a predefined nutritional profile optimized for the dietary needs of a specific consumer such as a celiac or vegan adolescent.

Preferably, said food imitation represents a vegetarian or a vegan food imitation for a sumeshi, a sushi, a mochi, an arancino, a frozen cake, a cornetto ice-cream, an ice-cream biscuit, a wafer, a piadina or a pancake.

According to a further preferred embodiment, in the food preparation of the present invention the percentage of ingredients derived from cereals is not less than 80%, said percentage being relative to the total dry mass of said food preparation.

Preferably, in said food preparation the percentage of ingredients derived from cereals is not less than 90%, more preferably not less than 95%, said percentage being relative to the total dry mass of said food preparation.

An additional object of the present invention is a process for preparing a food preparation based on wholegrain cereals comprising a sweet ingredient, an acid ingredient and a structural ingredient, said preparation being a ready-to-use vegetarian or vegan food imitation of a traditional dish, such as a dish of the Japanese cuisine, said food preparation having a predefined nutritional profile, said process characterized in that it comprises the following steps: - define a nutritional profile based on the diet regime of the consumer, such as a vegan diet, or a hypoproteic or high protein diet;

- select a quantity of gluten-free cereal or pseudo-cereal wholegrain seeds, not chemically processed, said seeds having nutrients type and nutrients content consistent with said nutritional profile, said seeds being chosen from the group consisting of: rice, corn, sorghum, millet, oats, triticale, rye, buckwheat, fonio millet, quinoa, amaranth, teff, or a mixture thereof;

- obtain a modifying ingredient from said grain seeds through a process comprising the following sub-steps:

a) sprout, preferably in water, a fraction A of said seeds, so as to obtain sprouted seeds;

b) subject said sprouted seeds to micronization in water or other equivalent treatment, preferably selected in the group consisting of: homogenizing pump, turbo emulsion, colloid mill, ball mill, immersed roller, or a combination thereof;

c) optionally, before the preceding steps a) and/or b), soak said seeds in water at a temperature between 15 and 60 degrees centigrade,

- obtain a sweet ingredient from said cereal seeds, through a process comprising the following sub-steps:

a) sprout, preferably in water, a fraction B of said seeds, so as to obtain sprouted seeds;

b) subject said sprouted seeds to steam cooking or alternatively to water cooking, so as to obtain cooked sprouted seeds;

c) subject said cooked sprouted seeds to micronization in water, or other equivalent treatment, in order to obtain micronized cooked seeds, said treatment preferably selected in the group consisting of: homogenizing pump, turbo emulsion, colloid mill, ball mill, immersed roller, or a combination thereof;

d) subject said micronized cooked seeds to starch hydrolysis, preferably in water, so as to obtain a sweet ingredient;

e) optionally, form a mixture between said sweet ingredient and said modifying ingredient, raise the temperature of said mixture to a peak temperature of at least 55 degrees centigrade and maintain said peak temperature for a period between 1 minute and 60 minutes; f) optionally, before the preceding steps a) and/or b) and/or c), soak said seeds in water at a temperature between 15 and 60 degrees centigrade,

- obtain an acid ingredient from said cereal seeds, through a process comprising the following sub-steps:

a) sprout, preferably in water, a fraction C of said seeds so as to obtain sprouted seeds;

d) subject said micronized cooked seeds to starch hydrolysis, preferably in water, and subsequently an acid fermentation process and/or acid- aromatic fermentation process by means of native bacterial strains already present in said cereal seeds or, alternatively, subject said micronized cooked seeds only to an acid fermentation process and/or acid-aromatic fermentation process by means of native bacterial strains already present in said cereal seeds;

e) optionally, form a mixture between said acid ingredient and said modifying ingredient, raise the temperature of said mixture to a peak temperature of at least 55 degrees centigrade and maintain said peak temperature for a period between 1 minute and 60 minutes; f) optionally, before the preceding steps a) and/or b) and/or c), soak said seeds in water at a temperature between 15 and 60 degrees centigrade,

- obtain a structural ingredient from said cereal seeds through a process comprising the following sub-steps:

a) sprout, preferably in water, a fraction D of said seeds so as to obtain sprouted seeds;

c) form a mixture with a fraction D of said seeds and a binder, said seeds being in the form of whole seeds and/or crushed seeds and/or beaten seeds and/or extruded seeds, said binder consisting of said sweet ingredient and/or said acid ingredient, and optionally said modifying ingredient, or, alternatively, dry, or press, or extrude, or beat a fraction D of said seeds, said seeds being in the form of whole seeds and/or crushed seeds and/or beaten seeds and/or extruded seeds; d) optionally, before the preceding steps a) and/or b), soak said seeds in water at a temperature between 15 and 60 degrees centigrade, optionally, add lipids derived from gluten free or non-gluten free cereals or pseudocereals,

- adding external ingredients, i.e. not derived from cereals, to one or more of said sweet ingredient and/or said acid ingredient and/or said structural ingredient and/or said modifying ingredient so as to give said ingredients a character of a vegetarian or vegan food substitute such as a substitute for meat, fish, cheese, or eggs, and so as to satisfy at the same time said nutritional profile, said external ingredients being selected by the group consisting of: thickeners, colorings, flavorings, spices, salt, vegetables, edible seaweed, fruit, berries, legumes, fatty substances, leguminous seeds, edible herbs, medicinal herbs, seeds obtained from edible grasses, seeds obtained from medicinal herbs, proteins isolated from legumes, fibers isolated from vegetables, or a combination thereof;

- optionally, obtain a mixture of said external ingredients and at least one ingredient of said food preparation, and subject said mixture to a process of co-extrusion, beating, grinding, mixing, or other equivalent treatments, so as to imitate the texture of meat, fish, or eggs, said ingredient being selected from said sweet ingredient, said acid ingredient, said structural ingredient, said modifying ingredient, or a combination thereof;

- assembly one or more types, equal or different, of said sweet ingredient, said acid ingredient, said structural ingredient, said modifying ingredient, and optionally said external ingredients, so as to obtain a vegetarian or vegan food imitation of a traditional dish, for example a sushi, said food imitation having:

- a definite shape at the consumption temperature of said food preparation, preferably between 4 and 50 degrees centigrade, said shape being determined by said structural ingredient; and - suitable palatability; and

- an overall pH lower than or equal to 4 in order to maintain the bacterial load in said food preparation at an acceptable level for human and animal nutrition; and

- a percentage of ingredients derived from cereals of not less than 70%, preferably not less than 80%, even more preferably not less than 90%, said percentage being relative to the total dry mass of said food preparation; and

- a high content of bioavailable nutrients adaptable according to a specific diet regime such as, for example, a hypoproteic or high protein diet.

According to a preferred embodiment, the process according to the present invention further comprises a step wherein said grain seeds are subjected to enzymatic processes, such as treatments based on alpha-beta-amylase for starch hydrolysis, and/or microbiological biotransformation processes, such as acid-lactic fermentation or aromatic fermentation, said processes aimed to increase the content of bioavailable nutrients and aromatic compounds, so as to comply with said predefined nutritional profile and said palatability.

A further object of the present invention is a food preparation based on wholegrain cereals comprising a sweet ingredient, an acid ingredient and a structural ingredient, said preparation characterized in that it is a ready-to-use vegetarian or vegan food imitation of a traditional dish, said food preparation having a predefined nutritional profile, and characterized in that said food preparation is obtained from the process according to the present invention.

EXAMPLES

By way of a non-limiting example, embodiments of the inventive concept of the present invention are disclosed below. Example 1: Sumeshi based on sprouted brown rice

A first example of a food preparation is represented by a "sumeshi" wholly based on sprouted brown rice whose preparation involves the steps described below.

First, a sweet ingredient is formed by taking brown rice (for example arborio variety), subjecting it to a soaking process between 20 °C and 40 °C; then the rice is sprouted in water, steamed, and micronised, preferably in water; finally, the obtained fluid is subjected to hydrolysation to convert starches. Alternatively, the sweet ingredient may be a commercially available preparation obtained from polished rice.

Subsequently, the structural ingredient is prepared by mixing the sweet ingredient with the sprouted whole-grain rice previously steamed. To bind the seeds optimally, the sweet ingredient is added during the cooking step of the rice in form of seeds, and the percentage of sweet ingredient with respect to the weight of the rice in seeds is preferably between 10% and 30%. Optionally, to obtain a structural ingredient with a taste that is not too sweet, it is convenient to use as a binding agent also the modifying ingredient consisting of sprouted brown rice micronized in water which is not cooked.

Preferably this modifying ingredient is added during the cooking step of the rice in seeds in a percentage comprised between 1% and 30%, but it can also be added at the end of the cooking step provided that the temperature is around 70 °C. The last step of the preparation of the sumeshi involves providing the acid ingredient with acts as flavor and pH stabilizer. In a preferred embodiment this ingredient is obtained by taking the sweet ingredient and subjecting it to an acetic fermentation, preferably promoted by bacteria of the Acetobacter species or by lactic bacteria such as Lactobacillus bulgahcus or Streptococcus thermophilus. The acid ingredient is mixed, together with the salt, after the rice in seeds (used to obtain the structural ingredient) is cooked and cooled in a percentage, referred to the total weight of the structural ingredient, between 1 % and 30% so as to obtain a food preparation with a pH lower than 4.

In the example herein described the rice used is sprouted to increase the bioavailable nutrients but it can also be only brown rice. Clearly the varieties of brown rice used in the preparation of the various ingredients of the sumeshi according to the present invention can be the same but they can also be of different. For example, it can be a combination of arborio and vialone varieties, but also a mixture of different cereals (such as 50% arborio rice, 25% millet and 25% buckwheat) to adapt the nutritional profile, in particular protein, to specific needs.

The sumeshi prepared according to this procedure presents well-cohesive grains despite being based on a non-sticky rice variety unlike the traditional recipe which involves the use of Japonica quality rice. As it is known, this variety of rice is traditionally preferred because during cooking it releases a large amount of starch that acts as a binder for the rice seeds. Moreover, the good cohesion of the seeds is obtained without giving the preparation an excessive sweet taste thanks to the use of the modifying ingredient.

From the description provided herein, it will be apparent to those skilled in the art how a wholly rice-based sumeshi has been made (ignoring the salt). The sumeshi according to the present example has a higher nutritional content than the traditional preparations thanks to the use of sprouted brown rice.

Taking advantage of the preparation of Example 1 , a variety of vegan substitutes of sushi dishes can thus be obtained.

Example 2: Vegan substitute of fish-based hosomaki sushi.

It is well-known that “ sushi“ indicates a large family of food preparations obtained by combining and/or assembling in several ways the sumeshi to different types of fillings and trimmings that traditionally are based on fish, crustaceans, algae, vegetables, fruit, eggs or meat. In the Japanese gastronomic tradition, different sushi conformations are known, regardless of the type of fillings and toppings.

For example, the hosomaki is a type of sushi consisting of a cylindrical roll made of nori seaweed and sumeshi rice that is wrapped around a single central filling comprising a stick of fresh fish (such as tuna or salmon) or vegetables (typically avocado, cucumber or carrots) . One embodiment of the present invention consists exactly of a vegan imitation of a fish- based hosomaki sushi.

In this case the filling is made by mixing, as in the previous example, the acid ingredient and the modifying ingredient which are properly flavored so as to simulate the fish aroma. Preferably the fish aroma is obtained by macerating seaweed flakes with the acid ingredient or with rice vinegar for a time of between 1 and 4 hours; alternatively the algae flakes can be added directly during the filling cooking step.

Seaweeds useful for this purpose are the hijiki algae (Sargassum fusiforme) but also the nori algae (Porphyra umbilicalis, Porphyra yezoensis, Porphyra haitanensis, Porphyra pseudolinearis, Prophyra kunideai, Porphyra arasaki, Porphyra seriata) or the algae arame (Ecklonia bicyclis). A percentage by weight of a modifying ingredient ranging from 20% to 40% is sufficient to give the filling a gelatinous or solid consistency and a texture similar to that of fish. To obtain a filling with a more creamy consistency it is sufficient to limit the amount of modifying ingredient to 1 % -15%.

Optionally, vegetables and other flavorings or other external ingredients can be added to improve the imitation of the fish flavor or the nutritional profile. External ingredients useful for the purpose are capers, olives, nettles, seaweeds natural aroma. Furthermore, the addition of flaxseed to the filling permit to enrich the preparation of omega3 and obtain a pleasant palatability of the filling, besides favoring the intestinal function (a well-known property of flaxseed). If it is not needed an organic food preparation according to EU legislation, it is possible to improve the imitation of the fish flavor by using identical natural flavors, or simply aromas or flavoring substances such as trimethylamine.

The so-formed filling is given a cylindrical shape and is therefore wrapped in a layer of sumeshi having a thickness between 1 and 2 cm and then further wrapped in a half nori seaweed leaf. The sumeshi layer is based on sprouted brown rice (the use of non-sprouted brown rice is however possible) and it is prepared as in Example 1 .

Despite the use of flavoring and minor external ingredients in the form of seaweed, this food preparation has a content of ingredients exclusively derived from cereals greater than 90% - 95% by weight. In this regard, the content of ingredients derived from cereals is indicated herein, as in all subsequent examples, excluding water contained in the food preparation.

In a similar way, sushi with other conformations can be made, for example the futomaki sushi that unlike the hosomaki sushi presents two or three fillings, which are properly selected to complement each other in taste and color. Such fillings can be made, for example: by choosing as fillings two acid ingredients that differ in consistency, texture, flavor or color; or by choosing a sweet ingredient for the first filling and an acid ingredient for the second; or by choosing a modifier ingredient for the first, and a sweet-and-sour ingredient obtained by mixing an acid and a sweet ingredient for the second filling. The different sushi conformations obtainable are always maintained together by the structural ingredient obtained by means of the process described hereinabove.

Example 3: Veaan substitute of cheese-based hosomaki sushi.

Using a preparation method substantially similar to that of the previous example, it is possible to obtain a vegan substitute of hosomaki sushi based on meat or cheese. In this case the preparation consists of a cylinder of rice in form of seeds (free of algae) to form the roll , which encloses a soft filling consisting of a vegan substitute for a market available cheese such as Mozzarisella^® (registered trademark of Mister Bio Food Sri / Frescolat Sri). Using external ingredients such as spinach, carrots, nettles, red beets, turmeric, or chlorophyll, the filling can be appropriately colored so as to give the vegan substitute aesthetic characteristics and not just nutritional ones. Aesthetic represents an important aspect in consumers' sales decisions and in particular in the preparation of a sushi.

The preparation thus described is hypoproteic and is therefore suitable for subjects suffering from non-severe kidney diseases.

Example 4: Mochi substitute filling with low glvcemic impact.

In the Japanese gastronomic tradition the term "mochi" indicates sweet preparations made of glutinous rice (Oryza sativa glutinosa ) a particular variety with a fine and elongated grain containing a large quantity of amylopectin. In particular, the traditional preparation requires that the rice is beaten for a long time with water until a paste with a sticky consistency is obtained. This characteristic derives from the high amylopectin content of glutinous rice. Advantageously, the teachings disclosed in the present patent specification are useful for making a stuffed mochi (called "daifuku mochi') which, unlike the traditional recipe, has a higher nutrient content and a better glycemic index since it is based on whole cereals.

In this case the structural ingredient does not consist of rice in the form of seeds, as in the previous examples, but of beaten or shredded rice.

The preparation of the structural ingredient involves the germination of the seeds of brown rice (preferably arborio variety) and then a soaking step and finally cooking in water or steam. At the end of cooking step, the rice is grinded with a grinder tool or extruded with a meat grinder, one or more times, until a smooth and homogeneous mixture is obtained. Optionally, in this step the sweet ingredient prepared as in Example 1 can be added. Furthermore, always as an option, the modifying ingredient can be added during cooking or external ingredients (i.e. not derived from cereals) can be added in the form of flavorings in order to give a particular or refined taste to the structural ingredient. The structural ingredient thus obtained is then portioned and ready to be stuffed with a filling.

The mochi filling is made by mixing the sweet and/or acid ingredient in various ratios depending on whether it is needed a sweet, sour, or sweet-and-sour cream. Optionally the filling includes an azuki red bean jam to imitate one of the most popular traditional preparations in Japan. Savoury preparations are also possible.

In order to obtain a filling having the right consistency and texture, it is preferable to mix and heat up to about 70 °C the sweet and/or acid ingredient with a percentage between 1 % and 30% weight/weight of the modifier ingredient (similarly to the previous examples this ingredient consists of sprouted brown rice, not cooked, and micronized in water).

Through the method herein described, it is possible to obtain a stuffed mochi with characteristics similar to those of the traditional recipe, although the brown rice used in the preparation according to this example is not ideal for making the sticky wrapper since it has a much lower amylopectin content than glutinous rice and therefore a lower binding capacity. In this way, the modification to the traditional recipe developed by the present inventors allows to fully exploit the nutritional characteristics of sprouted brown rice, which are well- above than those of Oryza sativa glutinosa, in terms of lipids, proteins, fibers, fatty acids (GABA acid gamma-amino-butyric acid), vitamins (B1 , thiamine and PP, niacin) and mineral salts (zinc, iron, calcium and magnesium). Furthermore, the mochi filling preparation according to the example of the present invention has a more benign glycemic index than the traditional recipe (this is due to the lower content of starches) and hence it is suitable for diabetic individuals.

Finally, since the food preparation of this example has a content of ingredients derived from cereals that varies between 90% and 100% (depending on the characteristics of the filling), it is ideal in the diet of subjects affected from digestive difficulties/assimilation due to gastro/intestinal pathologies (such as Induced Malabsorption Syndrome, e.g. by pancreatic lipase deficiency), food intolerances (e.g. celiac disease) or treatments (e.g. chemotherapy). By choosing a filling made of protein-free external ingredients, it is possible to make a substitute for mochi with a hypoprotein profile and therefore suitable for people suffering from non-severe kidney diseases. In fact, the arborio variety rice has in itself a low content of proteins. In addition, proteins are available in a simpler and more acceptable form by the kidneys thanks to the sprouting and/or hydrolyzing processes to which the rice is subjected. Example 5: Veaan filling for sushi and mochi

The structural ingredient of Example 4 can be advantageously used to make a vegan substitute for meat or fish useful as a filling for a hosomaki sushi or for a daifuku mochi.

Once the structural ingredient is formed, the external ingredients are incorporated, such as flaked algae, capers, olives, nettles, and natural flavors. The consistency and texture of the protein fibers of fish meat can be imitated by subjecting the mixture thus formed to a further extrusion cycle. At the end of the process the filling is portioned into cylindrical shapes and then subjected to drying or maturing.

Similarly, a filling for a vegan substitute of beef can be made. The preparation requires incorporating to the structural ingredient a mixture of spices generally used for flavoring meet such as juniper berries, bay leaves, garlic, onion, natural flavors, identical natural flavors, or artificial flavorings such as, for example, valerianic acid and/or isobutyric acid, to give a flavor of cheese, trimethylamine to give a flavor of fish, pyroligneous acid to give a smoky taste. Example 6: Mochi Substitute

This example relates to a preparation according to the present invention wherein the structural ingredient is obtained by means of a procedure similar to that of mochi.

In this case, sprouted brown rice (but also non-sprouted brown rice) in the form of seeds is first cooked and then blended with a grinding tool or extruded with a meat grinder, together with a small fraction of well-cooked millet or oats (for example between 5% and 10%), so as to obtain a homogeneous mixture. This mixture can be stored frozen, stored in a refrigerator (+4 °C). Alternatively, it can be seasoned and/or packaged in a compact, semi-fresh, or dried/hard vacuum-packed dough, which allows preservation from 3 weeks to 18 months thanks to the presence of the acid ingredient.

To advantageously adjust the nutritional profile, when seeds are milled or beaten it is possible to add external ingredients such as raisins and cinnamon, or cocoa powder, toasted sunflower seeds, pre-cooked sweet corn grains, cooked azuki beans. Depending on the type of external ingredients and the amount of salt it is possible to obtain both sweet and salty preparations. The mochi preparation made this way is useful for different uses: consumed as it is after heating in a pan, oven or microwave; fried or grated and added during cooking to thicken soups; melted in the oven on pizza or pasta as a vegan substitute for mozzarella. If the preparation is seasoned and dried, it can finally be grated to replace hard cheeses.

The food preparation of this example has a content of ingredients derived from cereals varying between 80% and 100%.

Example 7: Veaan substitute of meat or cheese rice arancino

The teachings of the present invention can be used to make vegan substitutes for elaborated food products of gastronomic traditions other than Japanese’s.

This example refers to a vegan substitute for a beef and/or cheese arancino (i.e. traditional Sicilian rice balls mixed with beef or chees or vegetables). In this case, the structural ingredient is formed from sprouted brown rice, in the form of seeds, mixed with a sweet ingredient (preferably in a percentage ranging from 1 % to 30%) and with an acid ingredient (preferably in a percentage between 1 % and 20%). As in the Example 1 , these ingredients are based on sprouted brown rice. The sprouted brown rice in the form of seeds is steamed or boiled in water. The structural ingredient is mixed with a vegan cheese substitute such as Mozzarisella^® (registered trademark of Mister BioFood Sri and Frescolat Sri) and then portioned into balls; alternatively, the vegan substitutes for fish and meat prepared according to the previous examples 5 and 6 can be aded. The vegan substitute of cheese and/or meat can be mixed with the structural ingredient so as to obtain a homogeneous mixture, or it can be portioned in small pieces incorporated into the structural ingredient.

Optionally vegetables or other external ingredients (i.e. not derived from cereals), can be added to adjust the nutritional profile in order to accomplish specific diet regimes, for example hypoproteic regime or conversely hyperproteic regime. In this operation, a useful vegan binder substitute for egg (generally used in the traditional recipe) is the modifying ingredient consisting of uncooked sprouted brown rice which is micronized in water and prepared as in the previous examples. By means of preparation methods similar to that described, cereals other than rice can advantageously be used so as to produce e.g. millet oranges based on a mixture of gluten-free cereals.

This vegan substitute of traditional arancino rice balls has a cereal-based ingredient content that can reach 100%.

Example 8: Wafer biscuit substitute

A further example of embodiment of the present invention consists of a biscuit formed by superimposing layers of structural ingredient with layers of sweet, or sweet-and-sour or salty cream.

In this case, the structural ingredient is based on steamed buckwheat, which is pressed and then dried using a hot plate, so as to form a solid wafer layer having a few tenths of a millimeter of thickness or even more. The cream to bind the different layers can be made in various ways, for example with a mixture containing 90% -95% of a sweet ingredient, and 1% -10% of an acid ingredient to stabilize the pH and/or give the preparation a more refined taste. Said ingredients are preferably based on sprouted brown rice as in the previous examples, or they can be made with cereals, sprouted and not sprouted, other than rice using preparation methods similar to those described in the previous examples. Optionally the cream can also contain the modifying ingredient consisting of uncooked sprouted brown rice which is micronized in water.

To modify the nutritional profile of the product in order to accomplish specific diet regimes, it is possible to add shredded seeds of walnuts, hazelnuts or goji berries.

In this example of food preparation, the percentage of ingredients derived from cereals is between 90% and 100% depending on the characteristics of the cream.

Example 9: Ice creams

The structural ingredient, based on buckwheat or rice, is a wafer or a waffle and has a suitable form to contain a frozen cream based on sprouted brown rice. For instance, an ice cream in the form of croissant or biscuit ice cream can be obtained. The wafer and the cream can be similar in composition and preparation to those of the previous example, and therefore also this food preparation has a percentage of ingredients derived from cereals between 90% and 100% depending on the characteristics of the cream.

Example 10: Food substitute for buns or pizza bases.

A further example of embodiment of the present invention is a food preparation entirely obtained from sprouted rice and/or other gluten-free cereals which takes the form of a sweet or salted bun, of a piadina, of pancake, or more generally of a base for a pizza.

On a hot plate or pan an amount of structural ingredient is poured so as to obtain a uniform layer of thickness, for example between 2 and 20 mm in height. Alternatively the cooking step can be done in a oven, by microwave or by frying.

The structural ingredient can be used alone or optionally it can be mixed with other ingredients in order to alter the color, smell, taste or appearance of the finished product. Said ingredients include: the sweet ingredient; the sweet de-hydrated ingredient; the caramelized sweet ingredient ( mou) the acid ingredient; external ingredients, preferably sea salt. Furthermore, to further improve the structure, density, appearance and flavor of the pancake or pizza base, it is possible to use a percentage modifying ingredient between 3% to 99%. The structural ingredient, the sweet ingredient, the acid ingredient and the modifying ingredient can be obtained by the compositions and processes described in the previous examples. The realization of the sweet caramelized ingredient is instead described in the following Example 1 1.

Before its use in the preparation of buns or pizza bases, it is preferable to expose a quantity of modifying ingredient in the form of semi-solid dough at room temperature for one or more days, preferably from 1 to 3 days, adding each day further modifying ingredient until the dough begins to form bubbles and produce a typical aroma of sourdough. At this point the dough can be stored in the fridge for several days and used ready for use as a raising agent or alternatively it can be renewed day after day by adding further modifying ingredient.

From the description given it is evident that the food preparation of the present example in turn represents a structural ingredient, since it is suitable for containing and/or supporting further ingredients, as in the case of a pizza base, or a piadina or a pancake. This preparation is suitable for individuals suffering from celiac disease or other food intolerances. Example 11 : Mou rice made of caramelized sprouted brown rice

A last example of embodiment of the present invention consists of a mou rice entirely produced from sprouted brown rice and/or other gluten-free cereals.

In this case, the sweet ingredient is subjected to a high temperature treatment, in an autoclave or in a cooking boule, until the Maillard reaction starts (i.e. the caramelization of the sugars). At the end of the reaction, a brown compound consisting of several substances mainly melanoidine having the peculiar smell of freshly baked bread is obtained. By adding a further fraction of de-hydratated sweet ingredient, preferably before, or alternatively after, the Maillard reaction, it is possible to increase the sugar content and reduce the overall water content so as to affect the color intensity, the sweetness, the fragrance and the spreadability of the finished product. Alternatively, it is also possible to add the structural ingredient, or the raising agent obtained by the procedure described in the previous example, to alter the consistency of the mou rice in order to obtain gelly or very compact structures. Optionally, it is also possible to add the acid ingredient and/or external ingredients, preferably marine salt, in combination with the structural ingredient or the raising agent, to obtain a vegan substitute having a distinguished flavor and consistency.

Conclusions

From the description given and from the examples of some preferred but not exclusive embodiments, it is clear that the objects and tasks of the present invention have been fully achieved. The description of the embodiments are reported here by way of a non-limiting examples of the present invention. In fact, it will appear evident to the skilled in the art how many variations are possible, all falling within the general scope of the inventive concept.

It should be noted that although the description and examples provided contain many details, these should not be interpreted as limiting the scope of the invention, but simply as illustrative illustrations of some embodiments of the present invention. Therefore, any modification of the present invention which falls within the scope and scope of the following claims is considered part of the present invention.

Claims

What is claimed:

1 ) A food preparation based on cereal seeds comprising a sweet ingredient, an acid ingredient and a structural ingredient, said preparation being characterized in that:

- said sweet ingredient is obtained entirely from either sprouted or unsprouted wholegrain gluten-free seeds by means of starch hydrolysis;

- said acid ingredient is obtained entirely from either sprouted or unsprouted cereal seeds by means of an acid fermentation process;

- said structural ingredient consists of:

so that said structural ingredient gives a definite shape to said food preparation at the consumption temperature of said food preparation, preferably between 4 and 40 degrees centigrade,

and in that:

- suitable palatability; and

- a percentage of ingredients derived from cereals not less than 70%, said percentage being relative to the total dry mass of said food preparation; and

- a high content of bioavailable nutrients adaptable according to a specific diet regime, preferably a vegan or hypoproteic or high protein diet.

2) The food preparation according to claim 1 , characterized in that said acid ingredient has a degree of hydrolysis between 20 and 100%, wherein the starch component is equal to 100.

3) The food preparation according to claim 1 or 2 wherein:

- said cereal seeds are gluten-free sprouted wholegrain seeds in the form selected from the group consisting of : whole seed, crushed seed, beaten seed, extruded seed, micronised seed, or a combination thereof;

- said acid ingredient is entirely obtained from said sprouted wholegrain seeds by means of an acid fermentation process, wherein said process is either spontaneous and it is induced by native bacterial strains already present in said cereals seeds, or said process is non-spontaneous and it is induced by bacterial strains obtained from an external collection.

4) The food preparation according to one or more of the preceding claims, characterized in that said acid ingredient is not wine vinegar.

5) The food preparation according to one or more of the preceding claims characterized in that it further comprises a modifying ingredient which acts as a thickener and/or a texture modifier for the ingredients of said food preparation, said modifying ingredient being activated by the temperature, said modifying ingredient comprising either sprouted or unsprouted wholegrain seeds in the form of micronized seeds, said modifying ingredient being mixed with said structural ingredient and/or said sweet ingredient and/or said acid ingredient.

6) The food preparation according to one or more of the preceding claims, wherein said cereal seeds are cereals or pseudocereal selected from the group consisting of: rice, corn, sorghum, millet, oats, triticale, rye, buckwheat, fonio millet quinoa, amaranth, teff, or a combination thereof.

7) The food preparation according to one or more of the preceding claims, which further comprises lipids derived from gluten-free or non-gluten-free cereals or pseudocereal.

8) The food preparation according to one or more of the preceding claims, which further comprises external ingredients, not derived from cereals, said external ingredients being selected from the group consisting of: thickeners, colorants, flavorings, yeasts, spices, salt, vegetables, edible seaweeds, fruit, berries, legumes, fatty substances, leguminous seeds, edible herbs, medicinal herbs, seeds obtained from edible herbs, seeds obtained from officinal herbs, proteins or amino acids isolated from legumes, fibers isolated from vegetables, or a combination thereof.

9) The food preparation according to claim 8 wherein:

- said thickeners comprise substances selected from the group consisting of: carrageenans, agar-agar, starches, carob seeds, guar, xanthan, pectin, glucomannan, tara root, kuzu root, kotir root, arrowot root, or a combination thereof;

- said legume seeds and/or said legume seeds are selected from the group consisting of: beans, broad beans, peas, lupins, chickpeas, peanuts, lentils, azuki beans ( Vigna angularis), cicerchie, seeds of trees in the family Fabaceae such as the pagoda (Sophora) or the false acacia (Robinia pseudoacacia), seeds of the acacia (Acacia), seeds of the carob tree (Ceratonia siliqua), or a combination thereof;

- said edible marine algae belong to genus selected from the group consisting of Undaria, Palmaria, Ecklonia, Porphyra, Sargassum, or a combination thereof ;

- said edible herbs and/or officinal herbs are selected from the group consisting of dandelion (Taraxacum), garlic, aloe, bay leaf, chamomile, stevia, or a combination thereof.

10) The food preparation according to one or more of the preceding claims, wherein said wholegrain seeds, either sprouted or unsprouted, comprise a high content of bioavailable nutritional substances obtained through treatments such as enzyme processes, like treatments based on alpha-beta-amylase for starch hydrolysis, and/or microbiological biotransformation processes, like acid-lactic fermentation.

1 1 ) The food preparation according to one or more or the preceding claims, wherein said wholegrain seeds, either sprouted or unsprouted, comprise aromatic compounds obtained by subjecting said seeds to a fermentation process through native bacterial strains present in said cereals seeds.

12) The food preparation according to one or more of the preceding claims characterized in that it comprises a plurality of said structural ingredient and/or sweet ingredient and/or acid ingredient, in solid, semisolid, semiliquid or gel form.

13) The food preparation according to one or more of the preceding claims wherein at least two ingredients among said structural ingredient, and/or said sweet ingredient and/or said acid ingredient form distinct phases which differ there among by density, consistency or other chemical-physical or organoleptic characteristic.

14) The food preparation according to one or more of the claims from 8 to 13 characterized in that it is a vegetarian or a vegan substitute, said substitute being a salted, sweet or a sweet-and-sour substitute for cheese, meat, eggs or a substitute for fish , said substitute having a nutritional profile optimized for a predetermined diet regime. 15) The food preparation according to claim 14 characterized in that it is a vegetarian or vegan food substitute, having equivalent palatability of a traditional dish containing animal-based ingredients, said food substitute having a predefined nutritional profile optimized for the dietary needs of a specific consumer such as a celiac or vegan adolescent.

16) The food preparation according to claim 15, wherein said dishi s a vegetarian or vegan food substitute for a sumeshi, a sushi, a mochi, an arancino, a frozen cake, a cornetto ice-cream, an ice-cream biscuit, a wafer, a piadina or a pancake.

17) The food preparation according to one or more of the previous claims, wherein said food regime is a hypoproteic diet, or a hyperproteic diet, or a hypocaloric diet, or a hypercaloric diet, or a food regime is suitable for coeliacs, pregnant women, lactating women, or patients in chemotherapy.

18) The food preparation according to one or more of the previous claims wherein the percentage of ingredients derived from cereals is not less than 80%, said percentage being relative to the total dry mass of said food preparation.

19) The food preparation according to one or more of the preceding claims, wherein the percentage of ingredients derived from cereals is not less than 90%, preferably not less than 95%, said percentage being relative to the total dry mass of said food preparation.

20) A process for preparing a food preparation based on wholegrain cereals comprising a sweet ingredient, an acid ingredient and a structural ingredient, said preparation being a ready-to-use vegetarian or vegan food imitation of a traditional dish, having a predefined nutritional profile, said process characterized in that it comprises the following steps:

- define a nutritional profile based on the diet regime of the consumer, such as a vegan diet, or a hypoproteic or high protein diet; - select a quantity of gluten-free cereal or pseudo-cereal wholegrain seeds, not chemically processed, said seeds having nutrients type and nutrients content consistent with said nutritional profile, said seeds being chosen from the group consisting of: rice, corn, sorghum, millet, oats, triticale, rye, buckwheat, fonio millet quinoa, amaranth, teff, or a mixture thereof;

b) subject said sprouted seeds to micronization in water or other equivalent treatment selected in the group consisting of : homogenizing pump, turbo emulsion, colloid mill, ball mill, immersed roller; c) optionally, before the preceding steps a) and/or b), soak said seeds in water at a temperature between 15 and 60 degrees centigrade,

c) subject said cooked sprouted seeds to micronization in water, or other equivalent treatment selected in the group consisting of : homogenizing pump, turbo emulsion, colloid mill, ball mill, immersed roller, in order to obtain micronized cooked seeds;

d) subject said micronized cooked seeds to starch hydrolysis, preferably in water, so as to obtain a sweet ingredient; e) optionally, form a mixture between said sweet ingredient and said modifying ingredient, raise the temperature of said mixture to a peak temperature of at least 55 degrees centigrade and maintain said peak temperature for a period in the range between 1 minute and 60 minutes;

f) optionally, before the preceding steps a) and/or b), and/or c), soak said seeds in water at a temperature between 15 and 60 degrees centigrade,

c) subject said cooked sprouted seeds to micronization in water, or other equivalent treatment, selected in the group consisting of: homogenizing pump, turbo emulsion , colloid mill, ball mill, immersed roller, in order to obtain micronized cooked seeds;

d) subject said micronized cooked seeds to starch hydrolysis, preferably in water, and subsequently an acid fermentation process and/or acid- aromatic fermentation process by means of native bacterial strains already present in said cereal seeds or, alternatively, subject said micronized cooked seeds to an acid fermentation process and/or acid- aromatic fermentation process by means of native bacterial strains already present in said cereal seeds; e) optionally, form a mixture between said acid ingredient and said modifying ingredient, raise the temperature of said mixture to a peak temperature of at least 55 degrees centigrade and maintain said peak temperature for a period in the range between 1 minute and 60 minutes;

f) optionally, before the preceding steps a) and/or b) and/or c), soak said seeds in water at a temperature between 15 and 60 degrees centigrade,

c) form a mixture with a fraction D of said seeds and a binder, said seeds being in the form of whole seeds and/or crushed seeds and/or beaten seeds and/or extruded seeds, said binder consisting of said sweet ingredient and/or said acid ingredient, and optionally said modifying ingredient, or, alternatively, dry, or press, or extrude, or beat a fraction D of said seeds, said seeds being in the form of whole seeds and/or crushed seeds and/or beaten seeds and/or extruded seeds; d) optionally, before the preceding steps a) and/or b), soak said seeds in water at a temperature between 15 and 60 degrees centigrade,

- optionally, add lipids derived from gluten free or non-gluten free cereals or pseudocereals; - adding external ingredients, not derived from cereals, to one or more of said sweet ingredient and/or said acid ingredient and/or said structural ingredient and/or said modifying ingredient so as to give said ingredients a character of a vegetarian or vegan food substitute such as a substitute for meat, fish, cheese, or eggs, and so as to satisfy at the same time said nutritional profile, said external ingredients being selected by the group consisting of: thickeners, colorings, flavorings, spices, yeasts, salt, vegetables, edible seaweed, fruit, berries, legumes, fatty substances, leguminous seeds, edible herbs, medicinal herbs, seeds obtained from edible herbs, seeds obtained from medicinal herbs, proteins isolated from legumes, fibers isolated from vegetables, or a combination thereof;

- assembly one or more types, equal or different, of said sweet ingredient, said acid ingredient, said structural ingredient, said modifying ingredient, and optionally said external ingredients, so as to obtain a vegetarian or vegan food imitation of a traditional dish, said food imitation having:

- a definite shape at the consumption temperature of said food preparation, preferably between 4 and 50 degrees centigrade, said shape being determined by said structural ingredient; and

- suitable palatability; and

21 ) The process according to claim 20, which further comprises a step wherein said grain seeds are subjected to enzymatic processes, such as treatments based on alpha- beta-amylase for starch hydrolysis, and/or microbiological biotransformation processes, such as acid-lactic fermentation or aromatic fermentation, said processes aimed to increase the content of bioavailable nutrients and aromatic compounds, so as to comply with said predefined nutritional profile and said palatability.

22) A food preparation based on wholegrain cereals comprising a sweet ingredient, an acid ingredient and a structural ingredient, said preparation characterized in that it is a ready-to-use vegetarian or vegan food imitation of a traditional dish, said food preparation having a predefined nutritional profile, and characterized in that said food preparation is obtained from the process according to claims 20 and 21 .