PROCESS FOR PREPARING BAKEABLE PROBIOTIC FOOD

Field of the Invention The present invention is related to the health food field. In particularly, the invention is related to probiotic pastry, which comprises a probiotic component, to a process for its production and to its use.

Background of the Invention Probiotic bacteria are live microbial food supplements, which beneficially affect the hosting food by improving its microbial balance. A number of different bacteria is used in probiotic foods and is mainly incorporated into milk products such as yogurts. Probiotic bacteria must survive for the lifetime of the product, in order to be effective. Probiotic bacteria are non- living and non-digestible food ingredients that beneficially affect the hosting food by selectively stimulating the growth and/or activity of one or a limited number of bacteria, including probiotic bacteria, in the colon, with the effect of improving the hosting food's health.

One of the main problems in baked health food, which comprises probiotic bacteria, is the baking temperature. Such temperature may exceed 85 ⁰ C (for bread baking, for example), in which probiotic bacteria, or any bacteria, cannot survive.

It is an object of the present invention to provide a process for preparing probiotic bacteria, which is capable of baking, with high rates of survivability of the probiotic bacteria within limits authorized by the food authorities.

The first object of the present invention is to provide a process for pro-biotic pastry preparation, which comprises non-digestible pro-biotic substances.

Another object of the present invention is to provide a longer shelf life process for pro-biotic pastry.

Other objects and advantages of the invention will become apparent as the description proceeds.

Summary of the Invention

The present invention is directed to a process for the preparation of baked food, such as pro-biotic pastry. A solution that comprises pro-biotic material is prepared and then dried and converted to granules, e.g., by freezing. The granules, which have a typical diameter of 10 microns, are encapsulated by a first layer, preferably a starchy layer with a typical thickness of 5 microns, for resisting stomach pH and then by a second layer with a typical thickness of 5 microns for resisting baking heat for a predetermined baking temperature and baking time. After baking, the second layer is cracked to allow the pro-biotic material to be absorbed by the small intestine of a person eating the baked food. The double encapsulated granules are added to the dough before baking and finally the dough is baked in the predetermined baking temperature for the baking time.

The present invention is also directed to a baked food, such as pro-biotic pastry, for humans consisting of: a) granules which have a typical diameter of 10 microns, made of a solution that comprises pro-biotic material, which is dried converted to granules, e.g., by freezing and encapsulated by a first layer, preferably a starchy layer with a typical thickness of 5 microns, for resisting stomach pH and by a second layer with a typical thickness of 5 microns for resisting baking heat for a predetermined baking temperature and baking time, after which the second layer is being cracked to allow the pro-biotic material to be absorbed by the small intestine of a person eating the baked food; and

b) a dough to which the double encapsulated granules is before baking in a predetermined baking temperature for a predetermined baking time.

Detailed Description of Preferred Embodiments

According to the present invention, at the first step, the core is a solution that comprises probiotic bacteria is dried at a temperature of a usual process, similar to instant coffee production process, in dry-freeze methods, for a few minutes. At the next step, the dried probiotic substance is granulated by freezing or by any other conventional process. The average diameter of the granules is approximately 10 microns. These granules are then encapsulated by a first 5 microns thick starchy layer, such as repellent starch #3 or inactive/over active food starch (brands that are popular in the industry). The second layer's purpose is to resist the stomach pH.

The 3rd layer is of either sesame flour, fiber coatings, high temperature proof cellulose coating etc.

In order to be protected from the baking heat, the encapsulated granules are then added to the dough right before baking. The average ratio between the probiotic substance and the rest of the ingredients of the dough is 1:100. .

The material the third layer (external) is made out of, will be cracked at the end of the baking process, Which allows the probiotic material to be released from the digested product and absorbed in the small intestine.

Example 1: A Probiotic Biscuit

This probiotic biscuit is made up of 0.3 g of filling and 30 g of Biscuit. Filling: The following ingredients are mixed at room temperature (percentages are weight percentages, based on the total filling weight):

Biscuit recipe: 1 part sugar, 2 parts margarine, 3 parts flour mixed with 1 percent of the Probiotic powder

Bacteria Survival in Simulation:

According to our yet non formal results, the max temperature possible is 200 ⁰ C for up to 4.5 minutes which suits most industrial biscuit production.

Bacteria Survival in Experimental results: At the above-mentioned terms, we reach up to 50% of live bacteria after baking.

Example 2: Probiotic Bread

This probiotic bread is made up of 0.3 g of filling and 30 g of bread.

Filling

The following ingredients are mixed at room temperature (percentages are weight percentages, based on the total filling weight):

This product is meant for mass production. It is applied as a baking agent — as little as 1% of the flour weight

Bacteria Survival in Simulation:

The level of bacteria survival obtained in simulation was between 50% to 80%.

Bacteria Survival in Experimental results:

Up to 83% live bacteria have been obtained after 10 minutes baking at 200 °C with a starting point of 10 ⁹ bacteria per gram

The above examples and description have of course been provided only for the purpose of illustration, and are not intended to limit the invention in any way. As will be practiced by the skilled person, the invention can be carried out in a great variety of ways, employing more than one technique from those described above, all without exceeding the scope of the invention.