CPC A61K 35/744 (2013.01) [A23L 7/104 (2016.08); A23L 7/115 (2016.08); A23L 33/135 (2016.08); A23L 33/21 (2016.08); A61K 35/745 (2013.01); A23V 2002/00 (2013.01); A23Y 2220/00 (2013.01); A23Y 2300/00 (2013.01); A61K 2035/115 (2013.01)] | 14 Claims |
1. A process of obtaining a fermented cereal product consisting of:
preparing a cereal suspension with a cereal concentration between 5 to 50% (w/w), by mixing cereals in water at a temperature between 80° C. and 100° C.;
carrying out liquefaction using α-amylases at temperatures controlled between 50° C. and 90° C. and pH between 6 and 8;
carrying out saccharification of the liquefied content using glucoamylases at temperatures controlled between 50° C. and 90° C. and pH between 6 and 8;
solubilizing using glutaminase at temperatures controlled between 40 and 60° C., or solubilizing using a soluble salt to obtain a suspension;
carrying out filtration of the suspension and cooling until a range of temperature between 25° C. and 48° C. is reached thereby obtaining the cereal suspension with the cereal concentration between 5 to 50% (w/w);
preparing macroencapsulated immobilized probiotic or non-probiotic microorganisms by
preparing a cell culture of microorganisms resuspended in sodium chloride solution thereby obtaining a cellular suspension;
preparing a polymer solution with continuous stirring at temperatures between 60° C. and 80° C., followed by cooling down to a temperature range of 35° C. and 45° C.;
preparing an oil solution using a mixture of vegetable oil with polysorbate 80 and/or a protective agent; and
preparing capsules by mixing the cellular suspension with the polymer solution, adding the oil solution to obtain a homogenized water-in-oil emulsion, and adding a salt solution at a temperature range of 4° C. to 8° C. to form the macroencapsulated immobilized probiotic or non-probiotic microorganisms;
adding the macroencapsulated immobilized probiotic or non-probiotic microorganisms to the cereal suspension prepared in the previous steps, such that said microorganisms ferment the cereals and generate an aqueous suspension containing (i) fermented cereal suspension and (ii) macroencapsulated immobilized probiotic or non-probiotic microorganisms;
separating the aqueous suspension generated in the previous step from the macroencapsulated immobilized probiotic or non-probiotic microorganisms, to obtain an aqueous fermented cereal suspension without the macroencapsulated immobilized probiotic or non-probiotic microorganisms; and
incorporating into the aqueous fermented cereal suspension without the macroencapsulated immobilized probiotic or non-probiotic microorganisms obtained in the previous step, at least one other component selected from the group consisting of:
free or encapsulated prebiotics;
free or microencapsulated probiotic or non-probiotic microorganisms;
and
other food ingredients, free or encapsulated.
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