Low-fructan grain material using microbial starter
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for reducing fructan content in grain materials often result in the formation of unfavorable degradation products like fructo-oligosaccharides (FOS) and mannitol, which can cause gastrointestinal issues, and there is a need for grain materials substantially free of fructan for low-FODMAP diets.
Innovation Solution
A method involving the use of a seed starter or microbial starter generated from grain material with low damaged starch content, specifically using lactic acid bacteria like Lactobacillus ultunensis, L. crispatus, L. amylovorus, L. amylovorans, and L. acidophilus to incubate grain raw material, reducing fructan content to 0-0.5% without forming significant amounts of FOS or mannitol.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional methods are used to reduce fructan content in grain materials, then fructan content is reduced, but unfavorable degradation products like FOS and mannitol are formed which cause gastrointestinal issues
Solution Approach 1:
The patent applies parameter changes by controlling the fermentation process parameters including temperature (20-50°C), time (4-72 hours), and pH levels to optimize the activity of endogenous enzymes while minimizing the formation of harmful degradation products. This controlled parameter adjustment allows efficient fructan reduction without excessive FOS and mannitol formation.
Solution Approach 2:
The patent replaces mechanical or chemical fructan removal methods with a biological approach using endogenous enzymes naturally present in the grain material. This substitution allows for more selective and controlled fructan degradation, reducing the formation of harmful byproducts compared to conventional mechanical or chemical methods.
2Productivity
If grain material with high damaged starch content is used for starter generation, then fermentation process is more active, but fructan degradation is less efficient and more harmful products are formed
Solution Approach 1:
The patent applies local quality by selecting specific grain materials with controlled damaged starch content (less than 0.5% or 1.0% depending on embodiment) rather than using uniform grain material. This localized control of starch quality in the starting material creates optimal conditions for endogenous enzyme activity and efficient fructan degradation while minimizing harmful byproduct formation.
Solution Approach 2:
The patent applies preliminary action by pre-selecting and preparing grain material with specific damaged starch content before initiating the fermentation process. This preliminary preparation of the substrate ensures that when fermentation occurs, the endogenous enzymes are optimally positioned to degrade fructan efficiently without forming excessive harmful products.
3Quantity of substance
If extensive fermentation is used to remove fructan, then fructan content decreases, but production time increases and more degradation products are formed
Solution Approach 1:
The patent replaces extended mechanical or chemical processing with a targeted biological fermentation process using endogenous enzymes. This substitution achieves efficient fructan degradation in a controlled time frame (4-72 hours) without the need for prolonged processing that would generate more degradation products.
Solution Approach 2:
The patent optimizes fermentation parameters including temperature (20-50°C), time (4-72 hours), and substrate composition to achieve maximum fructan degradation efficiency within a reasonable time frame. By carefully controlling these parameters, the process achieves thorough fructan removal without excessive production time or harmful byproduct accumulation.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method efficiently removes fructan from grain materials, producing low-fructan grain products suitable for low-FODMAP diets that do not cause gastrointestinal problems and can have positive effects on gastrointestinal health.
Implementation Method 1
The dough comprises at least one fructose-containing polysaccharide and at least one enzyme capable of degrading said polysaccharide into short-chained fructo-oligosaccharide and fructose
Implementation Method 2
at least one enzyme capable of degrading said polysaccharide into short-chained fructo-oligosaccharide and fructose
Data Source
Figure 1
Figure 2A~2B
Figure 3A~3B
AI summary
The present invention is directed to a technology that allows efficient removal of fructan from grain material. The method according to the invention utilizes a seed starter or a microbial starter to decrease the fructan content. Said seed starter is generated from grain material having a low content of damaged starch. The obtained grain material has fructan content significantly lower compared to the starting situation. This low-fructan grain material can be used in producing low-fructan grain ingredients and products suitable e.g. for low- FODMAP diet, and also various cereal food products with dietary benefits. The present invention is also directed to products containing low-fructan grain ingredients.