POSTBIOTIC-CONTAINING CRACKERS AND THEIR PRODUCTION METHOD

Abstract

The invention relates to the production of baked goods snacks containing postbiotics in the field of food technology. It encompasses a method for the stable integration of postbiotics derived from lactic acid bacteria from fermented milk into cracker-type products in the dairy industry, while preserving the functional effects of this process on the product. The novelty of the invention lies in the formulation and process strategy developed for the stable integration of postbiotic components from the dairy industry into a high-temperature treated baked goods (cracker) matrix. Thus, the functionality of postbiotics is utilized in the snack sector, and an innovative baked goods product is developed that is applicable on an industrial scale and naturally increases shelf life.

Description

POSTBIOTIC-CONTAINING CRACKERS AND THEIR PRODUCTION METHOD Technical Area The invention relates to the production of baked goods snacks containing postbiotics in the field of food technology. It is related to. In the dairy industry, lactic acid is obtained from bacteria derived from fermented milk. the stable integration of postbiotics into cracker-type products and this process into the product It involves a method that ensures the preservation of its functional effects. Probiotics are live organisms that, when taken in sufficient quantities, provide health benefits to the host. while these are microorganisms; prebiotics promote the growth of these beneficial microorganisms and Postbiotics are indigestible components that support their activity. They become inactive (lifeless). composed of introduced microorganisms and / or their metabolites, scientifically defined They are defined as ingredients that offer proven health benefits. These three groups The main difference between them is that probiotics are live, while postbiotics are cell-free or inactive. The main function of microorganisms is to be in good form; prebiotics, on the other hand, provide a nutritional base for microorganisms. The novelty of the invention lies in the high-temperature treatment of postbiotic components obtained from the dairy industry. for stable integration into the visible baked goods (cracker) matrix This is due to the specially developed formulation and process strategy. Thus, in the snack industry... both the functionality of postbiotics is being utilized and on an industrial scale. A viable, innovative baked goods product that naturally increases shelf life. It is being developed. State of the Art With the increasing interest and demand for functional foods today, food technology... Research has focused on many different areas. In this context, in the dairy industry... both academically and academically, on probiotic, prebiotic, and especially "postbiotic" approaches. Extensive research is being conducted on an industrial scale. This involves live microorganisms. In addition to probiotic foods, non-living derivatives of microorganisms, inactivated Enriched cells, lysates, or microorganism metabolites are added to food matrices. It has been initiated. These components are evaluated under the definition of "postbiotic"; metabolites, Bacteriocins, organic acids, diacetyl, acetaldehyde, short-chain fatty acids (SCFAs), peptide / peptidoglycan residues, polysaccharides, cell surface proteins, enzymes, and 2 They may contain bioactive molecules such as vitamins. Postbiotics are classified as "inactive" by ISAPP. dead microorganisms and / or their components pose a health risk to the host. It has been described as a "beneficial preparation" and in recent years it has been used to improve the intestinal barrier. such as strengthening, regulating the immune system and reducing inflammation. It has come to the forefront in these areas. Although clinical evidence is limited, an increasing number of studies and compilations of metabolic parameters, protection against infections and gastrointestinal It shows potential for improvement in symptoms; both in vitro and Animal studies have revealed many biological mechanisms (metabolite production, anti-inflammatory effect) (such as) supports it. However, the postbiotic mode of action, composition and obtaining / processing Because it varies depending on the method used, efficacy and safety claims are not valid for each preparation. Each needs to be clinically validated separately; the mechanisms must be fully understood. Illuminating and expanding human studies remains an important area of ​​research. This is one of the requirements. Some scientific studies suggest that postbiotics are similar to live probiotics. compared to others, it offers advantages, especially in terms of food safety and stability. This emphasizes that postbiotics are present in heat-treated products such as baked goods. Methods for maintaining its stable preservation are limited. Current practices mostly... Fermented beverages, dietary supplements, or low-temperature products are limited to milk. postbiotic components obtained as a byproduct from the industry in snack crackers a known method of direct or indirect integration into production ...is not available. In light of these developments, functional flour products in the food industry... The trend of carrying postbiotics in the areas of products, bakery goods and snacks. Initiatives have been launched. International patent application WO2023180805A1, flour-based postbiotic components This application is an example of the current technique for use in products. The purpose of the invention is to apply it to cereal-based food products such as baked goods, cakes, and pastries. a viable postbiotic food additive, cereals prepared with this additive or chickpea flour-based food composition, and cereal flour containing this composition. It is the development of baked food products. The patent describes products based on cereal flour, especially fermented doughs, which already contain microorganisms during fermentation. It is stated that it produces natural postbiotic metabolites. However, probiotic microorganisms are largely inactivated during kneading and cooking stages. that, leaving behind only lifeless cells and what was produced during the fermentation process It has been emphasized that metabolites remain. The solution presented under WO2023180805A1; a lysates obtained from various types of probiotic microorganisms 35 postbiotic additives have been found in flour, baked goods, cakes, and confectionery. 3 mixed into the base dough at a rate of 0.25–6% (preferably ~1.5%), traditionally It can be applied in a way that is compatible with bakery / pastry / bread production processes; thus, bread, The functionality of obtaining postbiotic content in baked goods such as cakes and muffins It is claimed that this will increase. The microorganisms from which the lysates are obtained consume food. cultures that are considered safe and naturally present in human nutrition It has been stated that this patent allows the application of postbiotic components to baked goods. It is important in terms of demonstrating this. However, the existing patent document is not clearly defined. There are limitations. The postbiotic source is probiotics obtained from commercial cultures. microorganism (Lactobacillus, Streptococcus, Bacillus, Saccharomyces (Lactobacillus, These are lysates of Streptococcus, Bacillus, and Saccharomyces species; however, the dairy industry... The use of postbiotic fractions obtained from the products is not defined. Crackers, Snack products with a firm texture and low water activity, such as crispbreads, are covered by the patent. It is not explicitly included. The products described are mostly bread, cakes, pastries, etc. They are moist / soft baked goods. Postbiotics undergo high heat treatment (e.g., crackers). stable in cooking temperatures, drying stages and low water activity environments. The formulation optimization details for maintaining this feature have not been detailed. Carrier matrix (flour / oil / water ratio), processing stage (addition step), coating, rheological properties of the dough. or there is no comprehensive technical approach to the shelf life of the final product. Patent, postbiotics, biopreservative metabolites that arise in dairy industry processes, It does not include any method for integrating it into baked goods. Therefore... WO2023180805A1 shows that postbiotics can be applied to flour-based foods. However, postbiotic fractions obtained from dairy plants are used in cracker formulations. integration, heat treatment and a special process for resistance to low water activity development of postbiotic stability in long-shelf-life snacks such as crackers aspects such as ensuring and extending natural shelf life without the use of preservatives It does not include. Similarly, patent application FR3133727A3 concerns postbiotic or probiotic lysate additives are mixed into cereal flour in specific proportions for baked goods. It relates to the production of the products. The food composition described in this application is added to cereal flour. The probiotic additive content is in the range of 0.25–6% by weight, some In most applications, this ratio is preferred at a level of 1–2%, while the optimum application is... It is stated that a level of 1.5% is recommended. The cereal flours used are wheat, rye, and corn. Rice, sorghum, millet, oats, triticale, or mixtures thereof can be selected. The application concerns the use of postbiotic-derived functional components in baked goods compositions. While providing important information regarding the use of 35 ingredients, it also addresses the source of the content, its stability, and industrial properties. 4 Limited explanation regarding integration methods and thermal resistance mechanisms. It includes. In light of these findings, the existing technical literature and patent documentation provide a postbiotic contribution. The source indicates that these ingredients can be used in flour-based products; however, matrix and formulation, process (especially cooking, heat treatment, low water activity, shelf life) a clear example of the proposed method specific to the requirement and target product type (crackers) Or no explanation is available. Current technology involves the use of probiotic lysates as additives in flour-based foods. If possible, optimizing the matrix by using postbiotics from the dairy industry. A method like the production of pre-packaged snack crackers represents a clear technical gap. In conclusion, due to the negative aspects described above and the current solutions being the subject of discussion... Due to its shortcomings, an improvement is needed in the relevant technical field. It has been made. Purpose of the Invention The invention was created by drawing inspiration from existing situations and overcoming the aforementioned drawbacks. It aims to solve the problem. The main purpose of this invention is to obtain byproduct fractions from the dairy industry. Postbiotics are functional in baked goods with low water activity, such as crackers. An innovative production method that enables integration while preserving their properties. The aim is to develop this. Within this scope, the invention involves the incorporation of postbiotic fractions into the baked goods matrix. Special carrier for safe, stable and sensorially compatible transmission. systems, matrix configurations and process optimization strategies It aims to create. Another aim of the invention is to both add postbiotics directly to the dough and... two methods: applying the seasoning to the surface of the product after cooking. development of different integration approaches and the process stability of these methods The goal is to optimize the amount of bioactive substance while ensuring its safety. Furthermore, the invention is suitable for crackers that require low water activity, high oven temperature, and a long shelf life. Designing a controlled and repeatable production process suitable for this type of product; un- oil-water ratio, water activity, cooking temperature and time, mixing stage, and additions. Formulation and process parameters such as timing affect postbiotic stability, optimizing the product while preserving its functionality and sensory characteristics. objectives Another important aim of the invention is to produce preservatives without the use of traditional chemical preservatives. extending the product's shelf life by taking advantage of the natural biopreservative effect of postbiotics the aim is to extend its lifespan and ensure microbial safety. Finally, the invention demonstrates that this entire innovative approach is applicable on an industrial scale. to become an economical, repeatable and quality-sustainable production method It aims to bring about this. To fulfill the purposes described above, the invention is a cracker containing flour, oil, water, and seasoning. Its characteristic feature is that it is obtained from lactic acid bacteria derived from fermented milk in the dairy industry. It contains the obtained postbiotics. The composition of the invention is; 55-65% Flour, 6-9% by weight. May contain 16-20% fat, 1.5-4% water, 1-3% flavoring, and 1-3% postbiotics. The components of the invention are: Emulsifier, Sweetener, Liquid sweetener, Salt, Ammonium. Bicarbonate, sodium bicarbonate, SAPP, enzyme, sodium metabisulfite, and flavorings. It may include at least one of the following components: The compositions of the invention contain 0.1 - 0.3% Lecithin, 4 - 6% by weight. Sweetener, 1-2% Liquid sweetener, 0.1-1% Salt, 1-3% Ammonium bicarbonate, 0.5% - 1.5 Sodium bicarbonate, 0.5 - 1.5% SAPP, 0.005 - 0.02% Enzyme, 0.02 - 0.05% Sodium May contain at least one of the following: metabisulfite (0.05% - 0.2%) or flavoring. The preferred composition of the invention is: 60% Flour, 8% Fat, 16% Water, 2.5% Seasoning, by weight. 2.5% Postbiotic, 0.2% Lecithin, 5.56% Sweetener, 1.3% Liquid Sweetener, 0.5% Salt. 2% Ammonium bicarbonate, 0.65% Sodium bicarbonate, 0.65% SAPP, 0.01% Enzyme. It contains 0.03% sodium metabisulfite and 0.1% flavoring. The components of the invention are: Soybean oil, Sunflower oil, Cottonseed oil, and Palm oil. It may contain at least one selected oil. The formulations of the invention are sunflower lecithin and soy lecithin. It may contain at least one lecithin selected from among them. The components of the invention are: Sucrose, maltose, It may contain dextrose and at least one sweetener chosen from sorbitol and maltitol. The components of the invention are: at least one of the following selected from glucose syrup and invert sugar syrup. It may contain liquid sweeteners. The components of the invention are: amylase, protease, lipase. It may contain at least one selected enzyme. The compositions of the invention; natural extracts and / or essences. may include. 6 In order to fulfill the purposes described above, the invention is based on the above claims. The cracker production method containing postbiotics mentioned in any of the above is characterized by the following: The process includes the following steps: (i) Obtaining cracker dough by mixing raw materials, (ii) Lamination and shaping, (iii) Cooking, (iv) Cooling. The invention's structures are: (i) processing step at low speed for 1–3 minutes, followed by 3–6 minutes mixing at high speed and maintaining the dough's internal temperature between 20–28 °C It includes ensuring the following. The structures of the invention are; (ii) the dough being 0.6–1.6 mm in the processing step. It involves opening and shaping within a thickness range through a cutting process. The invention their structures; (iii) cooking in the process step at 180–260 °C for 4–10 minutes. It includes the making of the invention. The structures of the invention are; (iv) in the process step at 18–25 °C environment. This involves cooling it at room temperature for 30–60 minutes. The invention involves the (i) addition of postbiotics to the dough mixture during the processing step. or (iv) includes postbiotic flavoring of the product surface in processing step. The structural and characteristic features and all the advantages of the invention are described in detail below. This will make it clearer, and therefore the evaluation will also be more detailed. This should be done taking the explanation into consideration. Detailed Description of the Invention This detailed explanation describes the cracker production method and preferred ingredients that are the subject of the invention. Their structures are explained solely to facilitate a better understanding of the subject. This invention enables the controlled, stable, and effective addition of postbiotics to low-moisture baked goods such as crackers. a two-stage process that enables sensory-compatible integration or It offers an alternative technology. The technological solution primarily involves heat treatment of postbiotics. supplying them in a durable and stable form, then incorporating these fractions into cracker dough. by mixing directly to achieve a homogeneous distribution, or alternatively, by cooking. then controlled dosing of seasoning onto the product surface using the sprinkling method. This approach ensures both process stability and the targeted results. 7 The amount of bioactive substance in the product is ensured to be maintained. A solution is possible. Among the technical elements that make it possible are controlled industrial milk processing processes. obtained from heat-resistant and non-living microorganism residues from metabolites (organic acids, cell wall components, short-chain fatty acids, etc.) Standardization of the resulting postbiotic fraction; application of the postbiotic in dough. by adding in specific proportions (1%–3%), homogeneous distribution is ensured during the kneading stage. ensuring structural stability throughout cooking; and in the seasoning process... The process involves transferring postbiotics to the product surface without exposure to heat. Additionally... The structure of postbiotics, consisting of inactivated probiotic metabolites, has low water activity. The cracker matrix ensures that they remain stable without deterioration throughout their shelf life. It maintains functional effectiveness. In terms of sensory experience, it has a neutral taste and odor profile, or the product Postbiotics, selected to support the flavor profile, crispness, color, and It is integrated into the formulation in a way that minimizes its negative impact on the aroma. Table 1. Cracker recipe subject to the invention. Raw Material Preferred by Weight The amount obtained is available. (%) amount (%) Un 55-65 60 Oil 6-9 8 Water 16-20 16 Seasoning 1.5-4 2.5 Postbiotic 1-3 2.5 Lecithin 0.1 - 0.3 0.2 Sweetener 4 - 6 (Powdered sugar) 5.56 Liquid sweetener 1 - 2 (Invert sugar syrup) 1.3 Salt 0.1 - 1 0.5 Ammonium bicarbonate 1 - 3 2 Sodium bicarbonate 0.5 - 1.5 0.65 SAPP 0.5 - 1.5 0.65 8 Enzyme 0.005 - 0.02 0.01 Sodium metabisulfite 0.02 - 0.05 0.03 Aroma 0.05 - 0.2 0.1 The flour used in the invention is preferably wheat flour, and the basic carrier matrix of its formulation is... It forms. Thanks to its starch and gluten structure, it improves the kneading and lamination of the dough. the ability to form a layer during cooking and the desired volume and brittleness during cooking It provides the necessary properties for ensuring the distribution of postbiotics within the dough. It forms the physical structure that exists. The water used in the invention is preferably drinking water; its hydration, gluten network development and It is necessary for the dough to become moldable. In the dough phase of postbiotics It helps to distribute the water evenly. It also reduces water usage after cooking. It is used in a controlled manner in order to achieve its activity level. The oil used in the invention is selected from among soybean oil, sunflower oil, cottonseed oil, and palm oil. at least one type of fat is selected; the cracker has a crispy, open-pored and melt-in-your-mouth texture. This ensures that the lipid phase also serves as the carrier phase in the flavoring of postbiotics. by undertaking the task of ensuring that postbiotics adhere to the product surface and remain stable. supports. The lecithin used in the invention is at least one of two types: sunflower or soy lecithin; It acts as an emulsifier in the dough, ensuring homogeneous mixing of the oil and water phases. It prevents layer separation during lamination and provides a smooth surface after baking. It contributes to obtaining the structure. The sweeteners preferred in this invention are powdered sugar and liquid sweetener invert sugar syrup; It supports the cracker's light caramelization, surface browning, and flavor profile. Moisture Thanks to its binding capacity, it indirectly contributes to extending shelf life. Alternative Formulations contain sweeteners such as glucose syrup, maltose, dextrose, sorbitol, and maltitol. may include. 9 The salt used in the invention determines the basic taste profile of the cracker and the flavor balance of the cracker. It allows for more controlled development of the gluten structure by affecting dough rheology. It helps. The leavening agents used in the invention are Ammonium Bicarbonate, Sodium Bicarbonate, and SAPP. (Sodium Acid Pyrophosphate) causes gas to be released during cooking, and The cracker develops a crispy, multi-layered structure. This structure is the surface coating of postbiotics. When applied using this method, it facilitates adhesion to micropores, thus improving stability. increases. The enzyme used in the invention improves the processability of the flour and increases the kneading ability of the dough. and contributes to a more homogeneous texture after cooking. Amylase, protease, lipase At least one enzyme selected from among them can be used. Sodium metabisulfite, used in the invention, is a flour treatment agent that increases the elasticity of the dough. It serves as a barrier to prevent the dough from stretching and breaking too much during lamination. It ensures the even formation of the layered structure. The aroma and seasoning used in the invention enhance the sensory characteristics of the product. Seasoning sprinkling. The seasoning mixture applied in the unit, with postbiotics added after the surface oil phase. By working together, they enhance both the flavor profile and functional value of the product. Alternative Formulations may also contain natural extracts and essences. Postbiotic, used in the invention, is the essential element of the invention and is derived from a byproduct of the dairy industry. It contains bioactive metabolites of the inactive microorganisms obtained. Postbiotic When added directly to cracker dough, it distributes evenly throughout the dough. It retains the active biological effect potential of its components even after cooking. Thus, heat treatment Postbiotic stability is ensured in a product with low water activity. Alternative The method involves sprinkling seasoning onto the surface of crackers that have been sprayed with oil. It is applied using this method. This method is biological because it is applied after heat treatment. Increases stability. Postbiotic additive enhances the functional value of the product. Preservative. It helps extend the natural shelf life without using it. It can provide biopreservative effects. The production method covered by the invention; weighing of the components and placing them into the mixer bowl; mixing. 35 dough preparation, lamination and shaping, baking, cooling, alternatively This includes postbiotic application to the surface after cooking, packaging, and storage steps. All ingredients are added to the mixer container in the quantities shown in Table 1 and blended for 1–3 minutes on low heat. Mix at a low speed, then at high speed for 3–6 minutes, until the dough's internal temperature reaches 20–28 °C. The thickness of the pulp is maintained within this range. During the lamination stage, the pulp is reduced to a thickness of 0.6–1.6 mm. It is opened within this range and the cutting process is applied. During the cooking phase, the oven temperature is 180–260°C. The temperature is adjustable within the °C range, and the total cooking time can vary between 4–10 minutes; This allows us to achieve the desired color, crispness, and water activity values. After cooking... To maintain their crispness, the products should be left at an ambient temperature of 18–25 °C for 30–60 minutes. is cooled for a period of time. In the method where postbiotics are applied to the surface, the postbiotic product It is seasoned to the surface. The specific raw material composition given in Table 1 is used in the specific process described above. industrial products that utilize the functionality of postbiotics when produced under specific conditions. An innovative baked goods product that can be implemented on a large scale and naturally increases shelf life. This is ensured. During the production process, the postbiotics are homogeneously distributed within the dough. The dough should be dispersed, and during the lamination stage, the dough layer should have a uniform thickness. This is considered critical for even heat transfer during cooking. Cooking Continuously monitoring the oven temperature during this stage ensures the product achieves the desired color. and cooling after cooking is important for achieving crispness. The process involves keeping the product dry and at room temperature to prevent moisture absorption and maintain its crispness. It should be done under these conditions. In surface applications, the postbiotic coating should be homogeneous. Proper calibration of spreading or spraying equipment is necessary for effective distribution. It is also necessary for the coating to adhere properly to the product surface. The oil temperature should be controlled and excessive heat that could cause deposits to form on the product should be avoided. These practices should be avoided. The preferred model of the invention is manufactured using the quantities of flour and powdered sugar given in Table 1. salt, ammonium bicarbonate, sodium bicarbonate, sodium acid pyrophosphate, enzyme, and sodium Dry ingredients such as metabisulfite; liquid ingredients such as oil, water, invert sugar, lecithin, flavoring and seasoning. The postbiotic fraction, along with the fat components, is weighed, and all ingredients are weighed at the same time. It was placed in a blender container. When applied as a postbiotic seasoning, it was not added to the mixture. During dough preparation, the mixture is first moistened at a slow speed for two minutes. and to ensure initial dispersion, then at high speed for four minutes. homogenization throughout, formation of the gluten network and fat-invert sugar distribution The dough is kneaded to achieve 35%; after a total of six minutes of mixing, the inside of the dough... 11 The temperature should ideally be between 22–28 °C. At this stage, the postbiotic... It is important that the mixture is completely homogeneous within the dough. The prepared dough is then laminated. transferred to the line and opened until it reaches a thickness of 1.2–1.5 mm; then the desired The dough was shaped by cutting it with molds suitable for the cracker form. The shaped dough pieces In a zoned convection oven at approximately 200°C, the product acquires a golden yellow color and It is cooked for approximately seven minutes until it achieves the desired crispness. During this time, the leavening agent... The reactions of the components and the swelling-cracking profile of the product are checked. Cooking After completion, the products should be left at room temperature (~18–25 °C) for approximately one hour. Cooling helps to balance the surface moisture and stabilize the brittleness. As an alternative application, 2.5% by weight of the product whose surface is greased after cooking. The postbiotic and seasoning mixture was applied using a sprinkling unit. It was cooled in the final stage. The products are filled into moisture-barrier packaging and stored under conditions between +15–25 °C. It is stored. Table 2: Analysis results of postbiotic crackers. Moisture FFA Protein Total Fat Ash Sample name (%) (%oleic acid) (%) (%) Control crackers (flavored) 2.48 0.51 8.43 16.85 3.4 Postbiotic crackers (flavored) 2.49 0.56 8.41 16.72 3.18 Check crackers (dough) 2.69 1.07 8.94 11.32 3.21 Postbiotic crackers (dough) 2.48 1.17 8.96 10.86 3.17

Claims

1. A cracker containing flour, oil, water, and seasoning; its characteristic feature is that it is made from fermented milk in the dairy industry. It contains postbiotics derived from lactic acid bacteria.

2. Crackers conforming to Claim 1, with the following characteristics: 55-65% Flour, 6-9% Fat, 16-20% by weight. It contains water, 1.5-4% flavoring, and 1-3% postbiotics.

3. Crackers conforming to Claim 1, containing Emulsifier, Sweetener, Liquid sweetener, Salt, Ammonium bicarbonate, Sodium bicarbonate, SAPP, Enzyme, Sodium metabisulfite, It must contain at least one of the available flavors.

4. Crackers conforming to Claim 1, with the characteristic of containing 0.1 - 0.3% Lecithin by weight, 4 - 6% Sweetener, 1-2% Liquid sweetener, 0.1-1% Salt, 1-3% Ammonium bicarbonate, 0.5 - 1.5% Sodium bicarbonate, 0.5 - 1.5% SAPP, 0.005 - 0.02% Enzyme, 0.02% - It must contain at least one of the following: 0.05% sodium metabisulfite, 0.05% to 0.2% flavoring.

5. This cracker conforms to Claim 3 and has the following characteristics: 60% Flour, 8% Fat, 16% Water, 2.5% by weight. Seasoning, 2.5% Postbiotic, 0.2% Lecithin, 5.56% Sweetener, 1.3% Liquid sweetener. 0.5% Salt, 2% Ammonium Bicarbonate, 0.65% Sodium Bicarbonate, 0.65% SAPP, It contains 0.01% enzyme, 0.03% sodium metabisulfite, and 0.1% flavor.

6. Crackers conforming to Claim 1, containing: Soybean oil, Sunflower oil, Cottonseed oil, Palm oil. It contains at least one oil selected from among the oils.

7. A cracker that conforms to claim 3 and has the characteristic of containing sunflower lecithin or soy lecithin. The selected product must contain at least one type of lecithin.

8. Crackers conforming to claim 3, containing sucrose, maltose, dextrose, and sweeteners. It contains at least one sweetener chosen from sorbitol or maltitol.

9. A cracker conforming to claim 3, characterized by its composition being made from either glucose syrup or invert sugar syrup. It must contain at least one selected liquid sweetener. 13 10. A cracker that conforms to claim 3 and has the characteristic of being the most effective among amylase, protease, and lipase. It contains very little enzyme.

11. The cracker meets claim 3 and is characterized by containing natural extracts and / or essences.

12. Crackers containing postbiotics mentioned in any of the above claims. It is a production method characterized by the following process steps: (i) Obtaining cracker dough by mixing raw materials, (ii) Lamination and shaping, (iii) Cooking, (iv) Cooling.

13. The method compliant with claim 12 is characterized by: (i) a 1–3 minute reduction in processing step. Mixing at speed, then at high speed for 3–6 minutes and the dough inside The temperature should be maintained between 20–28 °C.

14. The method conforming to claim 12 is characterized by: (ii) the dough being 0.6–1.6 mm in the processing step. It involves opening the product within a certain thickness range and shaping it through a cutting process.

15. The method is compliant with claim 12 and its characteristic is; (iii) 180–260 °C in process step. The cooking time is between 4 and 10 minutes.

16. The method is compliant with claim 12 and its characteristic is; (iv) 18–25 °C environment in the process step. It is cooled at its temperature for 30–60 minutes.

17. The method is in accordance with claim 12 and its characteristic is that postbiotics are processed in step (i) of the procedure. (iv) postbiotics added to the dough mixture or applied to the product surface during processing step It is the seasoning.