HIGH SOLUBLE FIBER FERMENTED FOODS

• Main Authors: SEBREE, BRUCE R, BUCK, ALLAN W, FLICKINGER, BRENT, BINDER, TOM P
• Format: Patent
• Language: English; French
• Published: 01.02.2011
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; EDIBLE DOUGHS; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved in fermentation partially degrade the added pyrodextrin, reducing it to sugar and soluble fiber. L'invention concerne un procédé permettant d'augmenter le contenu en fibres solubles d'aliments fermentés par ajout de pyrodextrine, plus spécifiquement d'une pyrodextrine dans laquelle les liaisons ont été rendues hautement aléatoires, aux produits alimentaires avant l'étape de fermentation. Les enzymes impliquées dans la fermentation dégradent partiellement la pyrodextrine ajoutée, réduisant celle-ci en sucre et fibres solubles.