Search

EP-3586647-B1 - FERMENTED FOOD INGREDIENT

EP3586647B1EP 3586647 B1EP3586647 B1EP 3586647B1EP-3586647-B1

Inventors

  • Gouwy, Patrick Marcel Firmin Corneel
  • Dieryckxvisschers, Frederik Dominiek

Dates

Publication Date
20260506
Application Date
20160318

Claims (20)

  1. A method for preparing a food product, which food product is a mixed feed, comprising a protein, a fat, a carbohydrate, a fibre, lactic acid, colony-forming Lactobacillus casei bacteria, colony forming Lactobacillus plantarum bacteria, and colony-forming Saccharomyces cerevisiae yeast cells, wherein a food ingredient is obtained in a method comprising: - providing a mixture of a starch-, protein-, and dietary fibre-containing food base material, which base material is a gliadin- and/or glutenin-containing grain and/or grain by-product, water, the colony-forming Saccharomyces cerevisiae yeast cells, the colony-forming Lactobacillus casei bacteria, the colony forming Lactobacillus plantarum bacteria and optionally one or more other ingredients; and - subjecting said mixture to a fermentation step, wherein the fermentation is continued until the pH, as measured in the mixture with a pH electrode, is less than 4.00, thereby forming lactic acid, wherein a pumpable food ingredient is obtained having a dry matter content of from approximately 20 wt. % to approximately 35 wt, % and a viscosity of at least 10,000 mPa.s (cP) as measurable utilizing a rotation Viscosimeter at a temperature of 25 °C; and wherein the food ingredient is mixed with other ingredients, thereby obtaining the food product.
  2. The method according to claim 1, wherein the pumpable food ingredient has a dry matter content of from approximately 22 wt. % to approximately 30 wt. %, preferably from approximately 25 wt. % to approximately 28 wt. %.
  3. The method according to claim 1 or 2, wherein the mixture that is subjected to fermentation contains food base material and water in a weight ratio of food base material : water in the range of from 1: 1 to 1:5, preferably from 1:2 to 1:4, in particular of 1:3.
  4. The method according to any one of the preceding claims, wherein the food base material content in the mixture is 20-50 wt. %, preferably 22-25 wt. %, in particular 25-30 wt. %.
  5. The method according to any one of the preceding claims, wherein the food base material comprises bran, which bran is known in Dutch as "kortmeel".
  6. The method according to any one of the preceding claims, wherein the pumpable food ingredient has a viscosity of 15000-50000 mPa, as measured using a rotation viscosimeter at a temperature of 25°C.
  7. The method according to any of the preceding claims, wherein the food ingredient comprises - a protein content of 10-30 wt. %, preferably 12-25 wt. %, based on dry matter; - a fat content of 1-11 wt. %, preferably 3-8 wt. %, based on dry matter; - a digestible carbohydrate content of 14-44 wt. %, preferably 18-33 wt. %, based on dry matter; - a total mineral matter content of 1-11 wt. %, preferably 3-8 wt. %, based on dry matter; - a fibre content of 6-24 wt. %, preferably 8-18 wt. %, based on dry matter, and further - at least 1 wt. %, drawn to the food ingredient, of lactic acid, preferably 2-10 wt. % of lactic acid; - colony forming lactic acid bacteria; and - colony forming yeast cells.
  8. The method according to any one of the preceding claims, wherein the ingredients for the food are mixed, then subjected to an expansion step and then pressed, thereby obtaining a pressed food product.
  9. The method according to any of the preceding claims, wherein the food product is a mixed farmed animal feed.
  10. The method according to any of the preceding claims, wherein fermented food ingredient is subjected to drying prior to mixing with any other food ingredient(s).
  11. The method according to any of the preceding claims, wherein the fermented food ingredient is dried and/or processed to form a granular, powdered or pelleted food ingredient.
  12. The method according to any of the preceding claims, wherein the grain or grain by-product is selected from the group of wheat, rye, barley, spelt, wheat by-product, rye by-product, barley by-product and spelt by-product.
  13. A food product, which food product is a mixed animal feed, preferably a mixed farmed animal feed, comprising a protein, a fat, a carbohydrate, a fibre, colony-forming Saccharomyces cerevisiae yeast cells, colony-forming Lactobacillus casei bacteria, colony forming Lactobacillus plantarum bacteria , and 0.01-0.5 wt.% of lactic acid, based on total weight, which mixed feed is obtainable by a method according to any of the preceding claims.
  14. A food product according to claim 13, wherein the food ingredient has been mixed in a content of 0.1-5 wt. %, in particular 0.5-4 wt. % of food ingredient drawn to the total weight of the food product.
  15. A food product according to claim 13 and/or 14, comprising - at least 0.5 x 10 5 colony-forming lactic acid bacteria units per gram of food, - at least 0.5 x 10 3 colony-forming yeast cell units per gram of food.
  16. The food product according to claim 15, comprising - 0.05-0.5 wt. % of lactic acid, - 1 x 10 5 to 160 x 10 5 colony-forming lactic acid bacteria units per gram of food, in particular from 5 x 10 5 to 100 x 10 5 ,- 1 x 10 3 to 160 x 10 3 colony-forming yeast cell units per gram of food, in particular from 5 x 10 3 to 100 x 10 3.
  17. The food product according to claim 13, 14, 15 and/or 16, wherein the food product is a powder, granulate or pellet-shaped mixed feed.
  18. The food product according to any of the claims 13-17, wherein the food product comprises fermented gliadin- and/or glutenin-containing wheat bran, which wheat bran is known in Dutch as " tarwe kortmeel".
  19. Non-therapeutic use of a food product according to any one of claims 13-18: - in farming for increasing the reproduction capacity, for increasing the growth rate, for increasing the meat production rate, for increasing the birth weight uniformity; - in farming for reducing the nitrogen emission; - in farming for reducing the use of medicaments, such as antibiotics; and/or - as an administration form for a probiotic.
  20. The food product according to any one of claims 13-18 for use in a prophylactic or therapeutic medical treatment of an animal.

Description

The present invention relates to a method for preparing a food product, which food product is a mixed feed; to a food product which is a mixed animal feed; to a food product for use in a prophylactic or therapeutic medical treatment of an animal; to a non-therapeutic use of a food product; and to a non-therapeutic method of producing a product, which product is meat. In the current nutrition world, enterprises active in the food chain are continuously faced with the ever higher quality requirements imposed in the marketing of food products in combination with the wish for a highest possible efficiency, and as few environmentally harmful emissions as possible. For feedingstuff manufacturers in particular, there is an ongoing search for upgrading a variety of by-products presented from the food industry to process them into high-grade stock feeds. Within the feed world today, diverse process techniques are applied to vegetable base materials for the feed, ranging from milling, mixing, pressing, expanding and extruding base materials and/or base material mixtures to production of high-grade stock feeds. Fermentation is also a known processing technique. Further, it is known to include micro-organisms to have a positive effect on a food or feed product, when consumed. E.g.CN-A 103 583 850 relates to a preparation method of composite microecologics comprising Bacillus licheniformis and Bacillus subtilis. The composite microecologics is used for replacing antibiotics so as to solve existing problems such as abuse of antibiotics in breeding industry, generation of drug resistance, and antibiotic residual in meat products. CN-A 103 027 186 relates to a fermented feed and a preparation method thereof. The fermented feed is prepared by fermenting bean pulp and/or corn gluten meal, bran, Bacillus subtilis, Lactobacillus acidophilus, Enterococcus faecalis, Saccharomycetes, brown sugar, yeast extract, monopotassium phosphate, neutral protease, acid proteinase and 15%-30% of water. WO 2008/078878 A1 relates to fermented feeds for livestock farming with Lactobacillus fermentum JS (KCCM 10499) and a yeast (Pichia kluyveri or Saccharomyces cerevisiae) and a method for preparation thereof, which comprises fermentation of a mixture comprising said micro-organisms, rice bran, soy bean hulls and sesame dregs. Seeds of grains, and by-products thereof, such as kortmeel (Dutch term, a protein- and starch-containing bran, hereinafter denoted as 'bran'), in particular wheat and wheat by-products, are the principal constituent of the greater part of compound feeds (mixed feeds). The bran is usually obtained as a by-product in the production of flour. It is a milling product consisting at any rate mainly of (fine) bran or (coarse) meal. Usually, the bran consists at least principally of fragments of the skin and of particles of grain from which the greater part of the endosperm has been removed. The bran, unlike bran per se, usually contains a significant amount of starch, and - according to COMMISSION REGULATION (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials - it is compulsory to qualify the bran as starch- and crude fibre-containing. Middlings is a grain by-product that contains more endosperm than the bran does. Where bran per se is concerned, the compulsory declaration is merely 'crude fibre'. The grains and by-products thereof form a mixture of carbohydrates (starch), proteins and fibres. Of (milled) grain or grain by-product, the availability of the carbohydrates and proteins for digestion is not complete. It is considered that this is to do with the formation of complexes between proteins and carbohydrates. Further, various grains contain one or more proteins, especially one or more gliadins or glutenins. These proteins (constituents of gluten) are insoluble in water. Partly due to their insolubility, they can cause health problems or be otherwise disadvantageous to the productivity in stock farming. They often lead to intestinal disorders, as a result of which the immune system and subsequently the health status may be affected. Wheat is a well known example of a widely used gliadin- and glutenin-containing grain that can lead to health problems. Diarrhoea (scour) in piglets on a wheat diet, for instance, is a normally occurring phenomenon. Precisely because of the insoluble character of wheat protein, this protein is fermented in the small intestines by non-pathogenic and pathogenic flora. As a result, however, also toxic metabolites may be released which may give rise to intestinal disorders. It is an object of the invention to provide a method for preparing a food product, which food product is a mixed feed, that can be used as an alternative to known methods. In particular, it is an object to provide a food product respectively a method for preparing a food product that, optionally mixed with conventional ingredients for a mixed feed, contributes to a better health of an animal or that provides anoth