Heat resistant probiotic compositions and healthy food comprising them

Abstract

Provided are granules for incorporating probiotic bacteria into health food products, particularly bakery probiotic products. The granules contain a core of bacteria to be released in a viable state in the small intestine, coated with layers protecting the bacteria against high temperature during baking, and against adverse conditions along the gastrointestinal tract.

Description

FIELD OF THE INVENTION[0001]The present invention relates to the health food products, particularly, to bakery probiotic products. Provided is a method of preparing a product which undergoes heat treatment in at least one stage of its preparation, while keeping a sufficient amount of probiotic microorganisms.BACKGROUND OF THE INVENTION[0002]Probiotics are live microbial food supplements which beneficially affect the host by supporting naturally occurring gut flora, by competing harmful microorganisms in the gastrointestinal tract, by assisting useful metabolic processes, and by strengthening the resistance of the host organism against toxic substances. A number of organisms is used in probiotic foods, an example being bacterial genera Lactobacillus or Bifidobacterium. Probiotic organisms should survive for the lifetime of the product, in order to be effective, and further they should survive the whole way through the gastrointestinal tract to the colon. Probiotic organisms are usual...

AI Technical Summary

Benefits of technology

[0009]The invention provides a method for manufacturing a probiotic granule comprising a core, containing probiotic bacteria and a substrate in which said bacteria are absorbed, surrounded by an inner oily layer and two outer polymer layers, the method comprising i) mixing a suspension of prebiotic bacteria with a cellulose-based substrate and with supplemental agents for the bacteria, thereby obtaining a core mixture; ii) coating particles of said core mixture with a vegetable oil, thereby obtaining oil-coated particles; iii) coating said oil-coated particles with a first polymer layer, which first polymer layer confers stability to said bacteria under the conditions of upper gastrointestinal tract, thereby obtaining particles coated with two layers; and iv) coating said two-layer particles with a second polymer layer, which second polymer layer increases the stability of the bacteria in said core under the conditions of baking. Said bacteria may comprise one or more bacterial strains, and are admixed to and absorbed on a microbiologically compatible polymer, which as also nutritionally acceptable and approvable, an example being a polysaccharide, such as cellulose based material. Materials supporting the stability or growth of said bacteria may be added into the mixture. Preferably included are probiotic supporters known as prebiotics, for example maltodextrin, trehalose, etc. The coating steps may utilize techniques known in the field, including fluidized bed coating, spraying, etc. When creating the coated layers, solutions or suspensions may be employed, as well as powders, etc. Said coating steps ii) to iv) result in a mass increase of from 10 to 100% relatively to the mass of the core, for example between 15 and 50%. In a preferred embodiment, a method for manufacturing a prebiotic granule comprises i) mixing an aqueous suspension of prebiotic bacteria comprising at least one strain of Lactobacillus or Bifidobacterium genus with microcrystalline cellulose, maltodextrin, and trehalose, thereby obtaining a core mixture; ii) coating particles of said core mixture with a hydrogenated vegetable oil, thereby obtaining oil-coated particles; iii) coating said oil-coated particles with a first polymer layer and with a second polymer layer; iv) wherein said two polymers layers are different and comprise at least two materials selected from cellulose, modified cellulose, polysaccharide and or synthetic polymers and a mixture thereof.

Problems solved by technology

However, the main problem in preparing baked health food is the processing temperature, which is usually so high (exceeding 180° C.) that it nearly sterilizes the products.

Images