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EP-4736665-A2 - FERMENTED FOOD INGREDIENT

EP4736665A2EP 4736665 A2EP4736665 A2EP 4736665A2EP-4736665-A2

Abstract

The invention relates to a method for preparing a food ingredient, comprising: - providing a mixture of starch-, protein-, and dietary fibre-containing food base material, water, a yeast, a lactic acid-producing bacterium and optionally one or more other ingredients; and - subjecting the mixture to a fermentation step, thereby forming lactic acid. The invention also relates to a fermented food ingredient, to a method for the preparation of a food, to a food and use of a food ingredient or food especially in farming.

Inventors

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

Assignees

  • NV Vanden Avenne Ooigem

Dates

Publication Date
20260506
Application Date
20160318

Claims (15)

  1. A method for preparing a food ingredient, comprising: - providing a mixture of a starch-, protein-, and dietary fibre-containing food base material, which food base material is a grain or grain by product, water, a yeast, a lactic acid-producing bacterium and optionally one or more other ingredients; and - subjecting the mixture to a fermentation step, 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. %, preferably from approximately 22 wt. % to approximately 30 wt. %, more preferably from approximately 25 wt. % to approximately 28 wt. %.
  2. The Method according to claim 1, wherein the pumpable food ingredient subsequently is dried and/or processed into a granular, powdered or pelleted food ingredient
  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 a gliadin- or glutenin-containing grain or grain by-product selected from the group of wheat, rye, barley, spelt, teff, rice, maize, wheat by-product, rye by-product, barley by-product, spelt by-product, teff by-product, rice by-product and maize by-product, wherein the food base material more preferably comprises bran (known in Dutch as "kortmeel").
  6. A fermented food ingredient obtainable by a method according to any one of the preceding claims.
  7. A food ingredient, in particular a food ingredient according to claim 6, comprising: - 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 (inorganic constituents) of 1-11 wt. %, preferably 3-8 wt. %, based on dry matter; - a content of crude cell material (fibre) 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 food ingredient according to claim 6 or 7, wherein the food ingredient is a granular, powdered or pellet-shaped food ingredient.
  9. A method for preparing a food product, wherein a food ingredient obtained in a method according to any one of the claims 1-5 or a food ingredient according to any one of claims 6-8 is mixed with other ingredients, thereby obtaining the food product.
  10. A food product, preferably a farmed animal feed, in particular a mixed feed, which food is obtainable by a method comprising adding a food ingredient according to any one of claims 6-8 to a starting food or mixing a food ingredient according to any one of claims 6-8 with other food ingredients, thereby obtaining the food product, wherein the food ingredient has preferably been added or 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.
  11. A food product, preferably according to claim 10, in particular a mixed feed, the food product comprising a protein, a fat, a carbohydrate, a fibre, lactic acid, colony-forming lactic acid bacteria, and colony-forming yeast cells, most preferably comprising - at least 0.01 wt. % of lactic acid, preferably 0.05-0.5 wt. % of lactic acid - at least 0.5 x 10 5 colony-forming lactic acid bacteria units per gram of food, preferably 1 x 10 5 to 160 x 10 5 , in particular from 5 x 10 5 to 100 x 10 5 - 0.5 x 10 3 colony-forming yeast cell units per gram of food, preferably 1 x 10 3 to 160 x 10 3 , in particular from 5 x 10 3 to 100 x 10 3
  12. The food product according to claim 10 or 11, wherein the food is a powder, granulate or pellet-shaped product, preferably a mixed feed.
  13. Use of a food ingredient according to any one of claims 6-8 or a food according to any one of claims 10-12: - in farming or for administration to a pet animal for increasing the reproduction capacity, for increasing the growth rate, for increasing the meat production rate, for lowering the mortality, for increasing the birth weight uniformity, for increasing the milk production (in case of use with a mammal), or for increasing the egg production (in case of use with poultry); - in farming or for administration to a pet animal for lowering manure production, reducing the greenhouse gas emission (in particular of carbon dioxide and/or methane) or reducing the nitrogen emission; - in farming or for administration to a pet animal for reducing the use of medicaments, such as antibiotics; or - as an administration form for a probiotic.
  14. The food ingredient according to any one of claims 6-8 or a food product according to any one of claims 10-12 for use in a prophylactic or therapeutic medical treatment of an animal or a human, in particular a use wherein the medical treatment is a treatment of a disorder in the gastrointestinal tract, for example, coeliac disease or small intestinal bacterial overgrowth (SIBO), or wherein the food ingredient or food is intended for increasing intestinal health and/or wherein the food ingredient or food is intended for improving the action of the immune system.
  15. A method for producing a product chosen from the group of meat, milk and eggs, wherein either - a farmed animal is fed with a food ingredient according to any one of claims 6-8 or a food product according to any one of claims 10-12, and the animal (after sufficient growth) is slaughtered, the meat being thereby obtained; or - a female farmed animal is fed with a food ingredient according to any one of claims 6-8 or a food according to any one of claims 10-12, and the animal is milked at some point after feeding; or - female poultry is fed with a food ingredient according to any one of claims 6-8 or a food product according to any one of claims 10-12, the poultry is allowed to lay one or more eggs, which egg or eggs are thereupon taken away from the poultry.

Description

The present invention relates to a method for preparing a food ingredient, in particular a food ingredient for a mixed feed, to a fermented food ingredient, to a food, in particular a mixed feed, to a method for preparing a food, to use of a food or food ingredient in farming or with pet animals, and to a food or food ingredient for a medical application. 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. 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 obtaining a food ingredient that can be used as an alternative to known methods. In particular, it is an object to provide (a method for preparing) a food ingredient that, optionally mixed with conventional ingredients for a mixed feed, contributes to a better health of an animal or that provides another advantageous effect, such as an effect chosen from the group of increasing reproductive capacity, increasing the growth rate, increasing the meat production rate, lowering mortality, increasing birth weight uniformity, increasing milk production (in case of use with a mammal), or increasing the egg production (in case of use with poultry). It is further an object to provide a food ingredient or a food for use in a prophylactic or therapeutic medical treatment of an animal or a human. One or more further objects that the invention contemplates making provision for in an embodiment will be apparent from the description hereinafter. It has now been found that one or more of the objects mentioned are achieved by subjecting a starch-, protein-, and dietary fibre-containing food base material to a particular treatment, thereby obtaining a food ingredient that can be used as such, or mixed with other ingredients, to form a food. Accordingly, the invention relates to a method for preparing a food ingredient, comprising: providing a mixture of a starch-, protein-, and dietary fibre-containing food base material, water, a yeast, a lactic acid-producing bacterium and optionally one or more other ingredients; andsubjecting the mixture to a fermentation step, thereby for