MATCHA POWDER ADDED PROTEIN-RICH PROBIOTIC WATER KEFIR POWDER

Abstract

This invention relates to a protein-rich probiotic product obtained by functionally enriching the probiotic content resulting from a fermentation process using water kefir grains with the addition of matcha powder, and converting it into powder form using a coating / thermoprotectant material. Within the scope of this invention, fermentation is carried out by adding water kefir grains to a medium containing drinking water and a fermentable carbohydrate source, and probiotic viability and antioxidant content are optimized by adding matcha powder at an appropriate concentration. The resulting fermented product is microencapsulated with a coating / thermoprotectant material containing maltodextrin, gum arabic, inulin and / or plant protein, and converted into powder form by spray drying or vacuum drying methods. The use of plant-based protein, particularly pea protein, enhances the product's probiotic stability and enriches it with protein. The addition of matcha increases the polyphenol and catechin content, resulting in a probiotic water kefir powder with enhanced functional value. The invention offers a water-soluble, vegan, long-shelf-life, and portable functional probiotic product.

Description

MATCHA POWDER ADDED PROTEIN-RICH PROBIOTIC WATER KEFIR POWDER TECHNICAL FIELD This invention relates to food technology, probiotic / functional food product development, fermentation technologies and microencapsulation-powdering processes It is related to their fields. The invention specifically involves making matcha (Camellia) using water kefir starter (water kefir grains). a probiotic beverage fermented with the addition of (Sinensis) and dried in a way that will ensure the preservation of probiotic viability in the processes microencapsulation with thermoprotectant / coating material and spray drying, a product in powder form through vacuum drying and / or freeze-drying methods It relates to its transformation into that form. In this context, the invention refers to a plant-derived thermoprotectant / coating material. the use of proteins (for example, pea protein) and thus both probiotics to increase both the stability and the protein content of the final product. It focuses on enrichment. The resulting product is rich in protein. Vegan / plant-based, with high antioxidant activity and probiotic stability. It is intended for use as a functional food ingredient in a preserved powder form. STATE OF THE ART In the field of probiotic products and functional foods, consumer expectations... With its increasing popularity, fermented beverages have gained a significant place. Kefir is one such example. In addition to fermented products like these, it is particularly notable for its dairy-free composition. Water kefir, a sugary watery beverage, is a popular choice for vegan / plant-based consumers. a mixed community of microorganisms in the environment (lactic acid bacteria, acetic acid a probiotic drink obtained by fermentation with bacteria and yeasts It is known as. 2 Various approaches to water kefir production in the current state of the art. These approaches include water kefir, with different substrates and enrichers. (fruit / water bases, plant-based components, etc.) are produced and their functional properties Efforts are being made to increase its production. However, water kefir products are mostly liquid. because it is presented in this form; cold chain requirement, limited shelf life, transportation and storage costs, and the decrease in probiotic viability over time. Disadvantages arise. For these reasons, probiotics like water kefir are not recommended. Developing beverages in powder form offers advantages in terms of shelf life and logistics. It has become increasingly important. Probiotic product powdering and viability issues. In the known state of the technique, probiotics are dried using spray drying, vacuum drying, and Converting it into powder form through methods such as freeze-drying (lyophilization) This is a known practice. However, probiotics are used during these procedures. Microorganisms are damaged by effects such as heat stress, oxidative stress, and dehydration. This allows us to see a decrease in the number of live microorganisms in the final powder product. and can lead to a decrease in probiotic activity. Therefore, drying along with the processes, additional technical solutions to preserve probiotic viability It is needed. Microencapsulation and coating / thermoprotective materials One of the solutions developed to increase probiotic viability. These are microencapsulation approaches. In microencapsulation, probiotic cells, in or on the surface of a coating / carrier / protective material It is positioned to protect it from external influences. In the known state of the art, the coating... as materials; carbohydrate-based carriers (e.g., maltodextrin), hydrophilic Polysaccharides (e.g., gum arabic, inulin) and protein-based carriers (e.g., milk proteins) Different materials can be used, such as (or plant proteins). However, In current solutions, the choice of coating material is often only for protection. focusing on its function; significantly increasing the nutritional value of the product, the same 3 At present, approaches that provide both "protective and enriching" effects are limited. It remains. An example of a protein-based microencapsulation solution is WO2009070012A1. protein-based capsule / encapsulation approaches in the document, WO2023144354A1 probiotic microencapsulation within a plant protein matrix in the document There are examples such as these. However, when such documents are examined, protection Even if an approach is found, the targeted product is a mixed culture derived from water kefir. fermentation, the addition of matcha, and the final product being enriched with protein. The formulation of kefir in the form of water kefir powder is not commonly used. Water kefir production documentation and limitations. The documents related to water kefir production include the fermentation parameters of water kefir, Solutions are offered regarding the production method and composition. For example... Documents such as US20200352190A1 and CN105062929A refer to water kefir. It includes examples of its production / composition. Water kefir is also popular in Türkiye. different applications related to (e.g. TR202017527, TR2021 / 020201, TR2022 / 002097, (TR2023 / 006268) is included. However, in these documents, the product is commonly referred to as a liquid. It is considered in beverage form; probiotic stability of the product through microencapsulation. increased conversion to powder form, and especially in this conversion, plant-based ingredients. Providing both protection and protein enrichment with protein is a holistic technique. It is not presented as a solution. The combined use of green tea / matcha and probiotic systems, and the paradox. In the current state of the art, green tea and similar herbal compounds are combined with probiotics. There are also approaches where they are used together. For example, in document CN107251967A. an approach to preparing green tea with probiotic microorganisms However, these types of solutions are usually made with water kefir starter culture (mixed culture). fermentation and subsequent production of powdered products. It is not evaluated together with the drying / encapsulation chain. 4 On the other hand, ingredients like matcha / green tea have a high polyphenol / catechin content. while providing functional benefits, it can also do so under certain conditions. It can exhibit antimicrobial effects, and this is the case when used in conjunction with probiotic systems. This presents a technical challenge when used: the addition of matcha, on the one hand... While it is expected to provide antioxidant / functional benefits, on the other hand, probiotics... suitable in a way that will not negatively affect the viability of microorganisms It is necessary to determine the concentration and process conditions. Therefore, In probiotic fermented products containing matcha, simply adding the ingredient is sufficient. not, process design that will maintain the viability of probiotics is important. is winning. Documents and limitations regarding the powdering of fermented products. Examples of documents regarding the powdering of fermented products include: Approach to increasing shelf life of kefir / fermented products through lyophilization WO2021137815A1 and regarding the lyophilization of milk-based kefir / yogurt products. US4702923 can be provided. Similarly, microencapsulation of probiotics. and / or powdering by methods such as low-temperature spray drying. CN113150993B, CN110747127A, CN101933620A, US6468525B1, There are documents such as EP2734057B1. However, these documents typically... aspect: • The product matrix may not be water kefir. • No added matcha, • Even if it's a coating / protection approach, it should be plant-based protein-based and the same It is designed to include a protein-enriching function in time. not taking, • “water kefir + matcha + microencapsulation + drying + protein-rich powder” The "product" combination is not considered holistically. Conclusion: Why is this invention needed? In the known state of the technique described above, water kefir production involves the use of probiotics. microencapsulation, drying and powdering of fermented products, and green The addition of functional ingredients such as tea / matcha to probiotic systems is a separate process. These are known approaches. However, when existing solutions are examined, the following basic principles emerge. a gap emerges: A mixed culture probiotic system produced with water kefir starter culture, a functional drug like matcha, but which can exhibit antimicrobial effects under certain conditions considered together with the component, The process should be designed in a way that preserves probiotic viability, and plant protein based to reduce loss of viability during the drying stage using a coating / thermoprotectant approach, This ensures that the final product is not only a stable probiotic powder, but also transforming it into a protein-rich functional product component, There appears to be a need for a holistic solution of this kind. Therefore; PROTEIN-RICH PROBIOTIC WATER WITH ADDED MATCHA POWDER. Like kefir powder, it has both functional (antioxidant-enriched) and probiotic viability. preserved and nutritionally enriched with plant-based protein, shelf life a technical solution for obtaining a long-lasting and portable product in powder form There is a need. DEFINITION OF INVENTION This invention eliminates the disadvantages present in the known state of the art. to remove and respond to current needs in the field of functional foods It was developed for this purpose. 6 Most current probiotic water kefir products are offered in liquid form; in short Limitations such as shelf life, cold chain requirements, and transportation and storage difficulties. It includes the process of drying probiotic products and converting them into powder form. In this case, losses of vitality may occur and the functional effectiveness of the product may decrease. It can decrease. This invention solves these technical problems; • Long shelf life, • Does not require a cold chain, • Advantageous in terms of transportation and storage, • Water-soluble before use, • High functional value, • Vegan / plant-based, • Protein-enriched, • Probiotic viability is preserved It enables the production of a powder product. Within the scope of the invention, the fermentation process carried out with water kefir starter culture resulted in... The resulting probiotic structure is functionally enhanced with the addition of matcha powder. being enriched; a product concept with enhanced antioxidant capacity. It is formulated. Thanks to its matcha content, the product has not only probiotic properties. It not only contains polyphenols and catechins, but is also rich in them. It offers functional support. 7 One of the key advantages of the invention is its ability to preserve probiotic viability. The approach is to increase the nutritional value of the product simultaneously with the use of plant-based ingredients. Thanks to its protein-based structure, both probiotic stability is supported and The final product is made protein-rich. This dual-function approach, It is not only a carrier / preservative system; it also provides nutritional contributions. It reveals a structure. The invention differs from the prior art, particularly in the following aspects: • A balanced combination of a water kefir-based probiotic system and matcha powder. structuring in this way, • It increases protein content while preserving probiotic viability. design approach, • Functional, antioxidant and probiotic properties in a single powder product. combining, • Suitable for consumers who prefer vegan and plant-based ingredients, • A practical and stable product structure suitable for industrial-scale production. In these respects, it is a protein-rich probiotic water with added matcha powder. Kefir powder is used in both probiotic product technology and functional food development. innovative in its field, commercially viable and nutritionally valuable It offers a solution. EXPLANATION OF THE INVENTION This invention results in the production of a protein-rich probiotic water kefir powder with added matcha powder. It relates to the controlled fermentation of matcha with water kefir starter culture. this involves increasing probiotic viability under suitable conditions and then various based on the principle of converting it into powder form using coating materials It is based on. The basic components of the invention are water kefir grains, drinking water, sucrose, It consists of matcha powder and thermoprotectants (coating materials). Water kefir 8 The grain is a symbiotic culture used at the beginning of fermentation; it contains It contains lactic acid bacteria, acetic acid bacteria, and yeast species. This Microorganisms ferment sucrose, producing organic acid, ethanol, and carbon dioxide. and produces aroma compounds. It creates a fermentation environment for drinking water and It provides a liquid phase for the metabolic activities of microorganisms. Sucrose It is the primary carbon source for microorganisms and lactic acid during fermentation. It contributes to the formation of acid and other organic acids. Matcha powder; Rich in polyphenols, catechins (especially EGCG), amino acids, and dietary fiber. and when added in appropriate concentrations, it increases antioxidant capacity. It supports the viability of probiotic microorganisms. Thermoprotectant (coating) (the material) serves to prevent heat-related damage in the cell during drying. a preservative / carrier that increases the resistance of probiotics to drying conditions It is a component; in this context, maltodextrin, gum arabic, inulin and pea protein. It has been evaluated and compared as a coating material. The first step in implementing the invention is to add matcha powder to water kefir fermentation. The goal is to determine the appropriate concentration. Matcha contains catechins and polyphenols. Because it can exhibit antimicrobial effects, the usage rate of probiotics is high. It is optimized to a level that will support development. For this purpose, matcha concentration 0.1–1.5 g / 100 mL, sugar (sucrose) amount 2–10 g / 100 mL and Fermentation time is evaluated in intervals of 12–48 hours, with the highest yield obtained. Conditions that ensure probiotic viability and stability are determined. The parameters together... Statistical optimization approach to determine its effect (e.g., RSM – Response Surface Methodology can be applied. Under optimum conditions. The control sample, without added matcha, was obtained as a result of the fermentation process. approximately 1 log higher level of live probiotic microorganisms compared to the sample. This is true despite matcha's antimicrobial properties. When used within its concentration range, it can support probiotic growth. It shows. Probiotic liquid fermented under specified optimum fermentation conditions. The product is then taken to the stage of being converted into powder form. The purpose of this stage is drying. to reduce the loss of probiotic viability during processing and to improve the stability of the powder product 9 The aim is to increase [the effect of microencapsulation]. Therefore, the fermented product is designed to provide microencapsulation. It is formulated with coating materials. Maltodextrin is used as the coating material. using gum arabic, inulin and pea protein options Microencapsulation is applied. This ensures that the probiotics are protected from heat during drying. and protection against oxidative stress is ensured after the encapsulation process. The mixture is powdered using different drying techniques; in this context, the drying process is spray-based. Drying can be done using two techniques: tumble drying and vacuum drying. When comparing drying methods, spray drying (spray drying) This method can provide higher cell viability compared to vacuum drying, and It is able to create a more homogeneous particle structure. The resulting powder product is light green. It has a colored, fine-grained, and water-soluble structure. During drying... the most effective coating material for protecting probiotics from heat It was determined that pea protein was the source; consequently, the highest viability was observed in the spray. It has been observed that it can be obtained through drying and pea protein coating. Furthermore... Using pea protein as a coating material results in a protein-rich final product. By increasing its content, the product becomes more nutritious and different from classic probiotic powders. It transforms into a formulation with high functional value; that is, a coating material. It not only serves a protective / carrier function, but also adds "protein" to the product. It is one of the key components that make up the "wealthy" character. Thanks to the addition of matcha powder, the antioxidant activity of the product is increased, and Its functional value increases. The product is selected because all components are of plant origin. It acquires a natural character and is suitable for a vegan product approach. As a result, this The discovery showed that probiotic viability is increased by using matcha within the appropriate range. fermentation conditions (matcha-sugar-time) are optimized, and the coating is appropriate. thanks to microencapsulation with the materials, probiotics are preserved during drying. It is protected against heat and oxidative stress, especially with pea protein, which provides both protection. High in both efficacy and protein content, enhanced with matcha. Antioxidant-enhanced, light green, fine-particle, water-soluble A soluble and protein-enriched functional probiotic water kefir powder. is obtained.

Claims

1. This invention is a protein-rich probiotic water kefir powder with added matcha powder, feature; • Contains a community of probiotic microorganisms derived from water kefir grains, • It is obtained from a fermented matrix containing drinking water and sucrose, • Contains matcha powder, • at least one that ensures the preservation of probiotic microorganisms Contains coating / thermoprotective material, • the coating / thermoprotectant material in question is carbohydrate-based and / or being protein-based in structure, • because it contains protein-based coating material enriched, • It is in powder form and water-soluble. It is characterized by...

2. Obtaining a protein-rich probiotic water kefir powder with added matcha powder. It is a method aimed at; its characteristic is; a) a medium containing drinking water and a source of fermentable carbohydrates preparation, b) Probiotics are added to the environment by adding water kefir grains. fermentation process that enables the growth of microorganisms implementation, 11 c) matcha powder during or after fermentation by adding functional properties and probiotic viability support, d) drying the resulting fermented product by adding probiotic microorganisms at least one coating / thermoprotectant that provides protection during this process addition of material and application of microencapsulation, e) The microencapsulated product is converted into powder form by applying a drying process. transformation It is characterized by including the steps involved in the process.

3. The product specified in Claim 1, characterized by its coating / thermoprotectant material. It must contain at least one of the following: maltodextrin, gum arabic, inulin, and plant proteins.

4. The product specified in Claim 1 or 3, having the characteristic of being a coating / thermoprotectant. The material contains plant-based protein.

5. The product specified in Claim 4, characterized by its composition being: the vegetable protein in question is derived from peas. It is a protein.

6. The product specified in Claim 1, characterized by its polyphenols and / or compounds derived from matcha powder. It contains catechins.

7. The product specified in Claim 1, characterized by its matcha powder content of 0.1–1.5 g / 100 mL. It is the presence of an amount corresponding to an equivalent concentration.

8. The product specified in Claim 1, characterized by its lactic acid content derived from water kefir grains. It contains bacteria, acetic acid bacteria, and yeast species together. 12 9. The product specified in Claim 1 is a protein-based coating / thermoprotectant. It is a protein-enriched structure due to the material it contains.

10. The product specified in Claim 1, characterized by being in water-soluble powder form. It is the fact that.

11. The product specified in Claim 1, characterized by the fact that it does not contain milk or milk-derived components. The reason for its vegan nature.

12. The product specified in Claim 1, characterized by its formulation containing matcha. as a structure showing a logarithmic increase in the number of probiotic microorganisms It is the fact that.

13. The product specified in Claim 1, characterized by its fermentable carbohydrate properties. Its source is sucrose in the range of 2–10 g / 100 mL.

14. The method described in Claim 2, characterized by its fermentable carbohydrate content. sucrose is added to the medium as a source in the range of 2–10 g / 100 mL. It is done.

15. The method specified in Claim 2, characterized by a matcha powder concentration of 0.1–1.5 g / 100 mL. It is the addition within the range.

16. The method specified in Claim 2, characterized by a fermentation period of 12–48 hours. It is carried out within this period.

17. The method specified in Claim 2, characterized by its matcha concentration and sugar content. the rate and fermentation time using a statistical optimization method It is the determination of.

18. The method specified in Claim 2, its characteristic feature is; to the fermented product Maltodextrin, gum arabic, inulin, and as coating / thermoprotective materials. The addition of at least one type of pea protein. 13 19. The method specified in Claim 2, characterized by its coating / thermoprotective material. This involves adding pea protein to the fermented product.

20. The method specified in Claim 2, characterized by the drying process being spray drying. This is carried out using this method.

21. The method specified in Claim 2, characterized by the fact that the drying process is vacuum drying. This is carried out using this method.

22. The method described in Claim 2 is characterized by its probiotic content compared to the control sample. An increase of approximately one logarithmic unit in the number of microorganisms will be achieved. This method involves determining the concentration of matcha powder.