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    • 专利摘要:
    Fermented food ingredient The invention relates to a method for preparing a food ingredient, comprising: - providing a mixture of a starch, protein, and dietary fiber-containing food raw material, water, a yeast, a lactic acid-producing bacterium and optionally one or more other ingredients; and - subjecting the mixture to a fermentation step, with formation of lactic acid. The invention also relates to a fermented food ingredient, to a method for the preparation of a foodstuff, to a foodstuff and to the use of a foodstuff ingredient or foodstuff in particular in animal husbandry.
    公开号:BE1022589B1
    申请号:E2015/5165
    申请日:2015-03-20
    公开日:2016-06-10
    发明作者:Frederik Dominiek Dieryckxvisschers；Patrick Marcel Firmin GOUWY
    申请人:Nv Vanden Avenne Ooigem；
    IPC主号:
    专利说明:

    Title: Fermented food ingredient
    The present invention relates to a method for preparing a food ingredient, in particular a food ingredient for a compound feed, to a fermented food ingredient, to a food, in particular a compound feed, to a method for preparing a food, to application of a food or food ingredient in animal husbandry or in companion animals and to a food or food ingredient for a medical application.
    In the current food world, companies active in the food chain are constantly confronted with the constantly higher quality requirements placed on the market of food products in combination with the desire for the highest possible efficiency and the lowest possible environmental damage.
    For animal feed companies in particular, it is a constant search to upgrade all sorts of by-products offered from the food industry to process them into high-quality animal feed.
    Various process techniques are currently applied within the animal feed world to vegetable raw materials for the feed, ranging from grinding, mixing, pressing, expanding and extruding raw materials and / or raw material mixtures to the production of high-quality animal feeds.
    Cereal seeds, and by-products thereof, such as short meal (also known as bran gravel), in particular wheat and wheat by-products form the main component of the majority of compound feed (compound feed). Short flour is usually obtained as a by-product in the production of flour. It is a grinding product consisting at least substantially of (fine) bran or (coarse) flour.
    The cereals and their by-products form a mixture of carbohydrates (starch), proteins and fibers. For (milled) grain or grain by-product, the availability of carbohydrates and proteins for digestion is not complete. This is thought to be related to complex formation between proteins and carbohydrates. Furthermore, various grains contain one or more proteins, in particular one or more gliadins or glutenins. These proteins (constituents of gluten) are insoluble in water. Partly due to their insolubility, they can cause health problems or otherwise be detrimental to productivity in animal husbandry. They often lead to intestinal disorders, which puts pressure on the immune system and then on health status. Wheat is a well-known example of a widely used gliadin and gluten-containing grain that can lead to health problems.
    For example, diarrhea in piglets on a wheat diet is a common occurrence. It is precisely because of the insoluble nature of wheat protein that this protein is fermented in the small intestine by non-pathogenic and pathogenic flora. However, this can also release toxic metabolites that can lead to intestinal disorders.
    It is an object of the invention to provide a method for obtaining a food ingredient that can be used as an alternative to known methods.
    In particular, it is an object to provide (a method of preparing) a food ingredient that, if desired mixed with conventional ingredients for a compound feed, that contributes to better health of an animal or that offers another beneficial effect, such as a effect selected from the group of increasing reproduction capacity, increasing growth rate, increasing meat production rate, decreasing mortality, increasing birth weight uniformity, increasing milk production (in case of use in a mammal) , or increasing egg production (in case of application in poultry).
    It is a further object to provide a food ingredient or food for use in a prophylactic or therapeutic medical treatment of an animal or a human.
    One or more further objects in which the invention is intended to provide an embodiment follow from the description below.
    It has now been found that one or more of the stated objectives is achieved by subjecting a starch, protein, and dietary fiber-containing food raw material to a particular treatment, to obtain a food ingredient which as such or in admixture with other ingredients a food can be used.
    The invention therefore relates to a method for preparing a food ingredient comprising: - providing a mixture of a starch, protein, and dietary fiber-containing food raw material, water, a yeast, a lactic acid-producing bacterium and optionally one or more other ingredients ; and - subjecting the mixture to a fermentation step, with formation of lactic acid.
    The invention further relates to a fermented food ingredient obtainable by a method according to any one of the preceding claims.
    The invention further relates to a food ingredient, in particular a fermented food ingredient, comprising a protein, fat, carbohydrate, mineral, raw cell material (fiber), lactic acid, germ-forming lactic acid bacteria; and nucleating yeast cells, with a protein content of 10-30 wt. % preferably 12-25 wt. %, based on dry matter; a fat content of 1-11 wt. %, preferably 3-8 wt. %, based on dry matter; a (digestible) carbohydrate content of 14-44 wt. %, preferably 18-33 wt. %, based on dry matter; - a total mineral content (inorganic components) of 1-11 wt. %, preferably 3-8% by weight, based on dry matter; - a crude cell material content (fiber) of 6-24 wt. %, preferably 8-18% by weight; based on dry matter and furthermore - a lactic acid content of at least 1 wt. %, based on the food ingredient, preferably 2-10 wt. %.
    The invention further relates to a method for preparing a foodstuff, comprising adding a food ingredient according to the invention to a foodstuff or mixing a food ingredient according to the invention with other foodstuff ingredients to obtain the foodstuff.
    The invention further relates to a food product obtainable by a method according to the invention.
    The invention further relates to a foodstuff comprising a protein, a fat, a carbohydrate, a fiber, lactic acid, germ-forming lactic acid bacteria; and nucleating yeast cells.
    A food ingredient or food according to the invention is particularly suitable for administration to a farm animal or companion pet, more particularly as a food or nutritional supplement for a farm animal.
    In particular, a food ingredient or food according to the invention is administered to an animal for one or more of the following reasons: increasing the reproduction capacity, increasing the growth rate, increasing the meat production rate, reducing the mortality rate , to increase birth weight uniformity, to increase milk production (in the case of application in a mammal), or to increase egg production (in the case of application in poultry).
    In one embodiment, the invention relates to a method for producing meat, wherein a farm animal is fed with a food or food ingredient according to the invention, and the fed animal (after sufficient growth) is slaughtered to obtain the meat.
    In a further embodiment, the invention relates to a method for producing milk, wherein a female farm animal (in particular dairy cattle) is fed with a food or food ingredient according to the invention, and the animal is milked at some point after feeding.
    In a further embodiment the invention relates to the production of eggs, wherein female poultry is fed with a food or food ingredient according to the invention, the fed poultry is allowed to lay one or more eggs, which are subsequently taken away from the cattle.
    In a specific embodiment, a food ingredient or food according to the invention is used by administering it to a farm animal or companion pet for reducing manure production, reducing greenhouse gas emissions (in particular carbon dioxide and / or methane) or reducing the nitrogen emissions.
    Furthermore, in one embodiment of the invention, a food ingredient or food according to the invention is administered to an animal skin or companion animal for reducing the use of medicaments, such as antibiotics.
    The invention further relates to a food ingredient or a foodstuff for use in a prophylactic or therapeutic medical treatment of an animal, in particular a farm animal or a companion pet, or a human. Preferably, the medical treatment comprises treatment of a disorder in the gastrointestinal tract, in particular, for example, Celiac disease or bacterial overgrowth in the small intestines (SIBO), or the food ingredient or food is intended to increase intestinal health in the gastrointestinal tract. general. In a particular embodiment, the food ingredient or food according to the invention is intended to increase a positive effect on the functioning of the immune system. For example, the food ingredient or food may be intended for use in the prophylactic or therapeutic treatment of an immune system disease, inflammation, or infection.
    As illustrated in the Examples, particularly good results have been obtained in animal husbandry applications, such as in the breeding of baby piglets, meat pigs, sows, broiler chickens and laying hens.
    In particular, the present invention has its effect on improved technical performance (such as reproduction, growth, reduced feed consumption, lower emissions of environmentally harmful nutrients,) associated with an improved health status (including lower risk of residues from treatment, lower animal day dosage) in animals, with particularly in farm animals.
    Without being bound by theory, it is suspected that one or more effects that can be achieved by administration of a food or food ingredient according to the invention are related to the altered composition due to the fermentation, such as a better digestibility of the food ingredient or at least in certain cases even the food as such (perhaps due to probiotic activity in the food), for example by breaking protein and carbohydrate complexes; the presence (production) of one or more organic acids (lactic acid, butyric acid, propionic acid, acetic acid) that can have a beneficial effect on intestinal health or even health in general; the presence (production) of one or more amino acids; the presence (production) of rapidly absorbable carbon compounds, a relatively low sugar content, the breakdown of proteins that can cause health problems, such as gluten or other proteins for which at least certain animals or people are food intolerant or allergic. At least for certain raw materials, in particular for gliadin-containing and glutenin-containing cereal products, such as wheat products, the inventors have indications that these proteins are converted by a controlled fermentation step into specific easily absorbable metabolites, including various amino acids, organic acids or rapidly absorbable carbon compounds. These can directly or indirectly affect the health of the animal or humans or (in particular with animals) also improve the technical performance.
    Due to a continuous relationship between GALT (gut-associated lymphoid tissue) and BALT (bronchial-associated lymphoid tissue), there is not only a possible effect on gut health but also on general health. This is also in part a possible explanation for the better technical performance. The animals need to spend less energy on maintenance and the immune system.
    In view of the positive health effects in, for example, pigs and chickens, the inventors also realize that the present invention can also have a positive effect on increased human health in general, and increased intestinal health in particular.
    The term "or" is used herein to mean "and / or unless otherwise specified or the context indicates that the term is used restrictively to indicate that exactly one should be selected from a number of alternatives.
    The term "one" herein means "at least one" unless otherwise specified or the context indicates that the term is used restrictively to indicate that "exactly one" is involved.
    When a noun is used in the singular, this should be understood as including the plural, unless otherwise specified or the context indicates that the term is used restrictively to indicate that "exactly one" is involved.
    From the point of view of providing a clear and concise description, features are described herein as part of the same or separate embodiments. However, those skilled in the art will appreciate that the scope of the invention may include embodiments with a combination of all or some of the features described.
    The terms "(at least) essentially" and "essentially" are generally used to indicate that something has the general character, appearance or function of what the terms refer to. In the case of a quantifiable feature, these terms are generally used to indicate that the feature is more than 50%, in particular more than 80%, more in particular at least 90%, more in particular at least 95% , more in particular it is at least 98% or at least 99% of the maximum of that characteristic.
    When the term "approximately" is used for a parameter, this is understood to mean at least a margin of a maximum of - 10% to + 10% around the said value, in particular a margin of a maximum of - 5% to +5%, around the said value value, more in particular a margin of maximum - 2% to +2%, around the stated value.
    Unless specified otherwise, a percentage means the percentage based on the total.
    Unless otherwise specified or otherwise apparent from the context, a percentage means the weight percentage (% by weight).
    A food ingredient is prepared by the invention with a method comprising a fermentation step. Fermentation is the conversion of a biological substance (substrate) using a microorganism. Fermentation can occur in the absence of oxygen (anaerobic) or in the presence of oxygen.
    As far as is known, fermentation of fiber-containing fractions is not yet used as an industrial process step in the production of dry animal feed (production of feed meal or pellets), mainly because moist fermented products are difficult to mix and / or pump within an industrial feed production environment.
    The inventors have now found that it is possible to prepare a suitable food ingredient by fermenting a starch, protein, and dietary fiber-containing food raw material with a specific combination of different microorganisms - namely a yeast and a lactic acid-producing bacterium - in a mixture that further contains water and possibly one or more other ingredients.
    Surprisingly, it has been found possible to carry out the fermentation in a suitable manner in a mixture that is highly viscous, i.e. pumpable but not freely fluid, i.e. it can be dimensionally stable in the absence of external forces, apart from gravity. A fermented food ingredient is hereby obtained which is suitable for use in existing installations for the preparation of solid (dry) food products, in particular compound feeds, wherein no or relatively little energy has to be consumed to sufficiently dry the fermented mixture before mixing, or for sufficient drying after mixing with other food ingredient (s). Usually, the viscosity of the mixture being fermented or of the food ingredient according to the invention is at least 10,000 cP (mPa.s), preferably 15,000 to 50,000 cP, in particular from 20,000 to 40,000 cP, more in particular from 25,000 to 50,000 35000 cP. The displayed value of the viscosity is the value as measurable by using a rotation Viscosimeter at a temperature of 25 ° C. A suitable viscometer is an Anton Paar MCR Rheometer MCR 102, with a rotor blade width of 24 mm, where the rotor blade is placed in a round-cylindrical jar of 100 ml (diameter 54 mm) filled with the mixture to be measured, and measuring with a rotation speed of 15 revolutions per minute.
    The viscosity of a fermented product according to the invention is usually lower than that of a comparable unfermented raw material (in the same mixing ratio with water). This facilitates the processing of the fermented product, in particular the pumpability.
    The fermentation is preferably carried out on a mixture in which the water is at least substantially bound to the food ingredient, more preferably the water activity is 1.00 or less, particularly preferably in the range of 0.95-1.00.
    The weight ratio of food raw material to water of the mixture subjected to the fermentation step is usually in the range of 1: 1 to 1: 5, in particular in the range of 1: 1 to 1: 4. For good pumpability or stirability / scoopability during or after fermentation, the weight ratio of food raw material is preferably at least 1: 2, more preferably up to about 1: 3.
    The food raw material content in the mixture is usually 20-50 wt. %, preferably 22-35 wt. %, in particular 25-30 wt. %. Preferably, a sufficient amount of foodstuff raw material is used according to the invention that absorbs substantially all of the water. If desired, a different food ingredient can be admixed that has a higher water absorption capacity.
    All raw materials and additives used in a method according to the invention or a product according to the invention are usually GRAS, preferably recognized for specific application in the animal feed world, or in the case of a human application recognized for human application.
    Examples of optional ingredients are antifungal agents, water activity lowering agents (ie water-binding polymers, for example a lignosulphonate). The total content of ingredients other than water, the food raw material and the microorganisms, if present, is usually less than 10% by weight, in the particularly less than 5% by weight, more particularly less than 1% by weight.
    The food ingredient that is obtained is usually pumpable. For good pumpability, the dry matter content is usually at least about 20 wt. %. Preferably the dry matter content is in the range of about 20 wt. % to about 35 wt. %, more preferably about 22% to about 30% by weight. %, particularly preferably from about 25% to about 28% by weight. %. If desired, the fermented mixture with a higher than desired moisture content can be dried in to obtain a food ingredient with a desired moisture content.
    The mixture is preferably obtained by first mixing the said microorganisms with the desired amount of water and then bringing the water into contact with the raw material. This is usually possible without an active mixing step by first introducing a mixture of the microorganisms into the fermentation reactor and then adding the raw material to it. The raw material will as a rule absorb the water with the microorganisms sufficiently. If desired, active mixing can be carried out during fermentation, for example by stirring, pumping or scooping. This can be an advantage for a homogeneous fermentation.
    In addition, it can help to avoid unwanted fungal growth. An anti-fungal agent can optionally be added.
    The fermentation reactor can be a container, vessel or other construction in which the mixture can be contained. For example a metal or plastic box, a tank reactor or a silo are suitable. The reactor is usually not sealed airtight to allow the CO2 formed to be discharged into the atmosphere during the fermentation process.
    The starch, protein, and dietary fiber-containing food raw material is usually a milled product, such as a flour or a short meal (bran gravel). As a raw material, a (ground) grain or (ground) grain by-product is particularly suitable, in particular short-lived flour. The protein from this raw material usually contains gluten, which in itself can contain gliadins and glutenins. A positive effect was found on technical performance and on the health of farm animals when such a raw material was assumed. More preferably, the grain or grain by-product is selected from the group of wheat, rye, barley, spelled, teff, rice, maize, wheat by-product, rye by-product, barley by-product, spelled by-product, teff by-product, rice -by-product and corn-by-product. Particularly good results have been achieved with wheat short flour, not only on the technical performance but also on the health of farm animals. On the basis of this, the inventors conclude that other starch, protein and fiber-based raw materials based on wheat are also extremely suitable as raw material. Moreover, it is suspected that positive effects according to the invention can in particular also be achieved with other raw materials from the Triticeae strain, such as barley, rye, spelled, or by-product, such as short meal, from barley, rye or spelled.
    As lactic acid-forming bacterium, a Lactobaccillus is usually used in a fermentation process according to the invention, or processed in a product according to the invention, respectively. In particular, the Lactobacillus is selected from the group consisting of L. acetotolerans, L. acidifarinae, L. acidipiscis, L. acidophilus, L. agilis, L. algidus, L. alimentarius, L. amylolyticus, L. amylophilus, L. amylotrophicus, L. amylovorus, L. animalis, L. antri, L. apodemi, L. aviarius, L. bifermentans, L. brevis, L. buchneri, L. camelliae, L. casei, L. catenaformis, L. ceti, L. coleohominis, L. collinoides, L. composti, L. concavus, L. coryniformis, L. crispatus, L. crustorum, L. curvatus, L. delbrueckii, L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. diolivorans, L. equi, L. equigenerosi, L. farraginis, L. farciminis, L. fermentum, L. fornicalis, L. fructivorans, L. frumenti, L. fuchuensis, L. gallinarum, L. gasseri, L. gastricus, L. ghanensis, L. graminis, L. hammesii, L. hamsteri, L. harbinensis, L. hayakitensis, L. helveticus, L. hilgardii, L. homohiochii, L. iners, L. ingluviei, L. intestinalis, L. jensenii, L. johnsonii, L. kalixensis, L. kefiranofaciens, L. kefiri, L. kimchii, L. kitasatonis, L. kunkeei, L. leichmannii, L. lindneri, L. malefermentans, L. mali, L. manihotivorans, L. mindensis, L. mucosae, L. murinus, L. nagii, L. namurensis, L. nantensis, L. oligofermentans, L. oris, L. panis, L. pantheris, L. parabrevis, L. parabuchneri, L. paracollinoides, L. parafarraginis, L. parakefiri, L. paralimentarius, L. paraplantarum, L. pentosus, L. perolens, L. plantarum, L. pontis, L. psittaci, L. rennini, L. reuteri, L. rhamnosus, L. rimae, L. rogosae, L. rossiae, L. ruminis, L. saerimneri, L. sakei, L. salivarius, L. sanfranciscensis, L. satsumensis, L. secaliphilus, L. sharpeae, L. siliginis, L. spicheri, L. suebicus, L. thailandensis, L. ultunensis, L. vaccine ostercus, L. vaginalis, L. versmoldensis, L. vini, L. vitulinus, L. zeae and L. zymae.
    Preferred Lactobacilli are L. casei and L. plantarum. Particularly good results have been obtained with a food ingredient in which both L. casei and L. plantarum have been used for the fermentation, respectively with a food comprising a food ingredient according to the invention that contains Lactobacilli.
    The mixture that is provided contains - at least at the beginning of the fermentation - usually at least about 50, preferably at least about 1 x 102 germ-forming lactic acid-forming bacteria per ml of mixture.
    The number of bacteria can increase considerably during fermentation. Usually the mixture contains at least at any time during the fermentation, preferably at least at the end of the fermentation, at least 0.5 x 108 germinating units of lactic acid forming bacteria per ml of mixture, preferably 1 x 108 to 10 x 108 germinating units of lactic acid forming bacteria , in particular Lactobaccilli, per ml of mixture, particularly preferably 2 x 108 to 5 x 108 nucleating units of lactic acid-forming bacteria, in particular Lactobaccilli, per ml of mixture.
    Instead of, or in addition to, Lactobacilli, one or more other lactic acid-producing bacterial strains can be used, in particular Bifidobacteria, of which B. bifidum, B. Adolescentis, B. Lactis and B. infantis are examples of lactic acid-forming bacteria with a probiotic effect.
    The yeast is usually selected from the group of Saccharomycetaceae; Kluyveromyces; Pichia, Zygosaccharomyces, and Brettanomyces. Preferably a Saccharomycetacea is present, more preferably a Saccharomyces, in particular a Saccharomyces selected from the group consisting of S. bayanus, S. boularidii and S. cerevisiae. Good results have been achieved with Saccharomyces cerevisiae.
    The mixture that is provided contains - at least at the beginning of the fermentation - usually at least about 5, preferably at least about 10, nucleating yeast cells per ml of mixture.
    The number of yeast cells can increase considerably during fermentation. Usually the mixture contains at least at any time during the fermentation, preferably at least at the end of the fermentation, at least 0.5 x 10 6 nucleating units of yeast per ml of mixture, preferably 2 x 10 6 to 10 x 10 6 nucleating units of yeast per ml mixture, particularly preferably 2 x 106 to 5 x 106 nucleating units of yeast per ml of mixture.
    It is suspected that the lactic acid-forming bacteria and the yeast have a positive effect on each other. The following is in particular considered: The starch hydrolysis and the pH reduction due to acid production by the bacterial cells have a positive effect on the development of yeast cells. The yeast cells produce at least in one embodiment certain vitamins and amino acids that can serve as a substrate for the growth of bacterial cells. This can contribute to a faster production of the food ingredient due to a higher fermentation rate, or to a higher content of nucleating cells in the final product. In addition, the yeast cells and lactic acid-forming bacteria together have a preserving effect on the food ingredient or food according to the invention.
    The fermentation is carried out at a temperature at which the microorganisms are active, for example at approximately the ambient temperature. Typically, the fermentation temperature is in the range of 545 ° C. The temperature is preferably 40 ° C or lower, more preferably 35 ° C or lower. Preferably the temperature is 10 ° C or higher. For a rapid fermentation, the temperature is most preferably about 20 ° C or higher, in particular about 25 ° C or higher, more in particular about 30 ° C.
    The desired fermentation time depends on the temperature, the nature and the content of the microorganisms and the desired effects on the composition of the mixture such as the degradation of components of the raw material (for example carbohydrates, protein) and the formation of components by the bacteria, for example an organic acid and through yeasts, for example an amino acid, vitamins or certain fats / fatty acids. Usually the desired fermentation is realized within 6 hours to 5 days, in particular 12 hours to 4 days. A relatively short fermentation time is desirable, not only from production capacity, but also makes it easier to prevent proliferation of unwanted bacteria or fungi. If the desired fermentation has not been realized within 4 to 5 days, the fermentation can be continued for another one or more days to arrive at the desired product. At a sufficiently high temperature (in particular above 20 ° C), a fermentation time of about 3 days or less is usually sufficient. Good results have been achieved in particular at a temperature of approximately 30 ° C within approximately 24 hours.
    In practice, good results have been achieved with a fermented food ingredient obtainable by continuing the fermentation for a period of time necessary to lower the pH, such as with a pH electrode measured in the mixture, to less than 4.00. Preferably, the pH of the fermented food ingredient is 3.95 or less. The pH is not only an indication of the degree of fermentation, but a pH of 4.00 or lower is also favorable for the microbial quality of the product, because such a low pH is unfavorable for many pathogens. The lower limit is not particularly critical as long as the ingredient remains suitable for consumption by the intended animal or man. Usually the pH is higher than 2, preferably 3.0 or higher, more preferably 3.5 or higher, in particular 3.7 or higher.
    A food ingredient according to the invention preferably comprises 12-25 wt. % protein. The protein content on a dry matter basis is preferably reduced relative to the raw material used for fermentation, in particular by at least 2%, more in particular by 5-15%.
    A food ingredient according to the invention preferably comprises 3-8 wt. % Fat. As a result of the fermentation, the fat content based on dry matter may be relatively increased relative to the raw material, in particular by at least 3%, more particularly by 5-15%.
    A food ingredient according to the invention preferably has a (digestible) carbohydrate content of 18-33 wt. %. The content of sugars (monosaccharides, disaccharides) on a dry matter basis is usually low compared to the sugar content of the raw material used for fermentation. In particular, it is at least 25% lower, more in particular 50-80%. The food ingredient preferably contains sugar and starch in a weight to sugar starch ratio of at most 0.25: 1, in particular from 0.05: 1 to 0.20: 1.
    The content of crude cell material (fiber) based on dry matter is preferably 8-18% by weight. Depending on the fiber material (in particular the extent to which it can be fermented by the microorganisms used) and a possible decrease in the total dry matter content, the dry matter-based fiber content can remain about the same, increase or decrease. relative increase in fiber content, relative to the raw material.
    The food ingredient may contain inorganic (mineral) substances, for example from 1-11 wt. %, preferably 3-8 wt. % on a dry matter basis.
    The food ingredient preferably contains nucleating lactic acid bacterial cells and nucleating yeast cells, more preferably in an amount in a range as shown above for the mixture being fermented.
    Usually a food ingredient according to the invention contains lactic acid, preferably at least 1 wt. % of the fermented product, more preferably 2-10 wt. % based on the fermented product.
    In at least some embodiments, the food ingredient comprises, in addition to lactic acid, one or more other organic acids, in particular selected from the group of acetic acid, propionic acid and butyric acid. Organic acids can have a preservative effect. Organic acids such as lactic acid, butyric acid or propionic acid have a positive effect on intestinal health, for example on the epithelium of the colon.
    The food ingredient may also contain free amino acids. The free amino acid composition may change quantitatively or qualitatively as a result of the fermentation depending on the microorganisms used and raw material used.
    The food ingredient is usually pumpable, at least immediately after being obtained. The (pumpable) food ingredient usually has a water activity of more than 0.72, in particular in the range of 0.95 to 1.00. In a specific embodiment, the foodstuff is dried and / or processed into a granular, powdered or pelletized food ingredient.
    The food ingredient can be packaged and marketed as such, for example to mix in animal feed in a livestock farm, for example shortly before consumption. Good results have been achieved with a food ingredient used for the industrial manufacture of a food, in particular a complete food, such as a compound feed. The preparation of such a foodstuff can be carried out in equipment known per se by mixing the food ingredient with other (usual) ingredients for the foodstuff, in particular a compound feed (a dry animal feed which is considered to be concentrate). A dry food according to the invention is usually a product with a water activity of at most 0.75, in particular from 0.65 to 0.74, more in particular from 0.68 to 0.72. Very suitable is a method in which the foodstuff is processed into powder, pellets, granules, lumps or other granular material. Suitable processing methods are methods known per se. Powdered products can be obtained, for example, by spray drying, preferably under mild temperature conditions with a view to maintaining a nucleating fraction on the microorganisms, or freeze drying. The invention has shown that it is possible to obtain a powdered product (flour) with a high content of said nucleating microorganisms. The powdered product can easily be mixed into a conventional feed.
    Extrusion and pressing are suitable for granules, chunks, pellets and other relatively large granular products. With regard to pressed products, particularly good results have been achieved with a method in which the ingredients for the foodstuff are mixed, then subjected to an expansion step and then pressed. The expansion step prior to pressing is advantageous for the firmness of the granular material. This method has been found suitable for obtaining a dry foodstuff with sufficient germ-forming bacterial cells and yeast cells.
    The food ingredient according to the invention can be combined in a relatively small amount with the other food ingredients to already have a positive effect. The content of the food ingredient according to the invention is usually at least 0.1 wt. %, preferably at least 0.3 wt. %, more preferably about 0.5 wt. % or more, in particular about 1.0 wt. % or more based on the dry weight of the food ingredient and the total weight of the food, in particular a dry food, preferably a compound feed. The upper limit is determined in particular by practical factors such as an acceptable taste and odor for the animal or human to which it is added and the maximum permissible water activity in particular in the case of a dry end product and the content above which there is little or no additional positive desired effect occurs. The content of the food ingredient according to the invention is usually 5 wt. % or less, preferably 4 wt. % or less, more preferably 2 wt. % or less, in particular 1.5 wt. % or less, based on the dry weight of the food ingredient and the total weight of the food, in particular in the case of a dry compound feed.
    Good results have been obtained with a farm animal feed, namely a compound feed for farm animals. The feed is preferably selected from the group of pig feeds; ruminance feeds; horse feed and poultry feed. The ruminance feed is preferably beef feed. Goat feed and sheep feed are other examples of ruminance feed according to the invention. More specific embodiments are sow feed, piglet feed, meat pig feed, broiler chicken feed, laying hen feed, calf feed, dairy feed and manure feed.
    In a specific embodiment, the food is a pet food, preferably selected from the group of dog feed, cat feed, rodent feed, bird feed, and horse feed. Alternatively, the food ingredient may be packaged as such. In particular, it can then be used to add to a conventional feed for a specific animal, shortly before consumption.
    In another specific embodiment, the food is a food for human consumption, in particular selected from the group of cereal products, preferably bread, breakfast cereals, bars (such as muesli bars).
    A food according to the invention preferably contains at least 0.01 wt. %, more preferably 0.05-0.5% by weight of lactic acid, based on the total weight.
    A food according to the invention preferably contains at least 0.5 x 105 nucleating lactic acid bacterial units per gram of food, more preferably 1 x 105 to 160 x 105, in particular from 5 x 105 to 100 x 105.
    A food according to the invention preferably contains at least 0.5 x 103 nucleating yeast cell units per gram of food, preferably 1 x 103 to 160 x 103, in particular from 5 x 103 to 100 x 103.
    The invention is now illustrated by the following examples.
    Example 1: preparation of fermented food:
    In 3 parts of water (30 ° C) in a plastic container, Lactobaccillus plantarum cells (approximately 1 x 102 nucleating cells / ml), Lactobaccillus casei cells (approximately 10 nucleating cells / ml) and Saccharomyces cerevisiae cells (approximately 10 nucleating cells / ml) were ) mixed. To the mixture was added 1 part of wheat short flour. The container was covered with a separate lid. After 24 hours a mixture was obtained with a pH of less than 4.00.
    The experiment was repeated in a number of batches. Each time, the obtained fermented food ingredient had a dry matter content in the range of 25-28 wt% and was well pumpable in an installation for the industrial manufacture of a compound feed.
    The experiment was also repeated in a non-temperature conditioned room, the temperature being about 17 ° C or about 19 ° C or about 20 ° C. Under those conditions it was found possible to obtain a fermented product with a pH of 3.7-3.99 within 3-7 days.
    Example 2: digestibility test
    With an in vitro experimental digestion model, the protein digestibility and the starch digestibility of compared with fermented wheat short meal according to the invention and the corresponding unfermented wheat short meal was compared.
    As an indication, CVB Productschap Veevoeder (www.pdv.nl) uses the following VCRE figures as a benchmark for short-term meal: ruminants: VCRE 76%, pigs: VCRE 66% broilers: VCRE 71%
    The inventors found the following figures in the protein digestion test (see pigs VCRE):
    For pure wheat flour: VCRE was 64.2% after 3 hours and 69.2% after 5 hours
    For fermented short-flour product # 1 according to the invention (pH 3.99, fermentation at ca 19 ° C): VCRE after 3 hours 68% and VCRE after 5 hours 74.6%.
    For fermented short-flour product # 2 according to the invention (pH 3.94, fermentation at approximately 17 ° C): VCRE after 3 hours 64.9% and VCRE after 5 hours 72.3%
    Thus, an improvement in protein digestibility of 6 to 8% was demonstrable.
    Accelerated starch digestibility was also observed. Of the pure short flour, 100% of the starch was digested after 2.2 hours. Of fermented short-flour product # 1, 100% of the starch was digested after 1.9 hours. Of fermented short-meal product # 2, 100% of the starch was digested after 1.4 hours.
    Example 3: preparation of compound feed:
    Various compound feeds were prepared for: baby piglets, meat pigs, sows, broiler chickens and laying hens. 2 wt. % fermented food ingredient (25-28% dry matter), as obtained by a method described in Example 1 mixed with other - usual - compound feed ingredients for the respective target groups.
    The resulting mixture was either used as flour feed or processed into compound feed pellets, through the resulting mixture successively subjected to an expansion step and a pressing step to obtain the compound feed pellets.
    Example 4: baby pigments
    Baby pig feed is usually very expensive feed due to the specific requirements for protein and starch digestibility.
    Moreover, the breeding of baby piglets is a very sensitive phase, certainly from birth to the end of the battery period. Many companies often cannot bridge this phase without additional antimicrobial agents.
    Trial description:
    By mixing only 2% by weight of the fermented wheat by-product (flour), the inventors were able to omit the more expensive commercial feeds and to be able to raise piglets from only one baby pig feeder from birth to the end of the battery period with a minimum of medication.
    Technical results are very positive.
    In comparison with a standard feed, piglets were able to turn on +/- 4 to 5 kg more meat in 8 weeks. Mortality rates were very low and the uniformity of the piglets was also greatly increased.
    The biggest difference was seen in the intake of the feed. Usually the uptake in these animals is limited due to an insufficiently developed enzyme system. The invention has shown that it is possible for all animals to eat more from a feed with a lower energy and protein density, with a better manure score, and with fewer intestinal disorders. It was also remarkable that less feed was required per piglet to arrive at a piglet with a sufficient delivery weight.
    The Baby V 229 2 test formula contained 2% fermented short flour.
    The daily growth was 386 g compared to 326 g / day without product, or an improvement of 18%. The feed consumption ended up at 1.507 compared to 1.798, or a 16.2% improvement in efficiency. The dropout percentage fell to 0.84% compared to 2.67% in the reference group, or a decrease of 68.5%.
    Example 5: meat pig feeds
    Test description: 2% of the fermented wheat by-product according to Example 3 was mixed into pig feeds (pellets) that were supplied to animals from a weight of +/- 30 kg up to and including the slaughter weight.
    This incorporation of only 2% made it possible to compile lower density feeds (in terms of both protein and energy) that had a positive effect on growth and feed conversion. Compared to a reference group that was fed with feed other than the 2% mixed fermented wheat by-product, an efficiency improvement (calculated on the required feed) of 5.7% was found. Moreover, it was found that the food according to the invention, in contrast to the effects of total fermented broths described in the literature, had no negative effect on carcass quality. By way of illustration, as a measure of carcass quality, the market value can be determined and compared with the market value for pigs fed with conventional feed. The market value of the carcasses of pigs fed by the invention was found to be about 4 eurocents per kg higher than that of a normal pig, about 17 eurocents higher than Danis and about 21 cents higher than Westvlees; Danis and Westvlees are basic prices for pigs in Flanders. This means that the carcasses belonged to the better classes (in general, the market value for top pigs is a maximum of 23 cents above the Westvlees basic price).
    Example 6: sow feed
    In the case of sows, three problems are currently limiting for profitable production.
    In the early gestation period, the amount of methyl donors is limiting to achieve good placental and fetus development, with the result that this deficiency often results in non-uniform birth weights.
    In the late gestation period, the amount of energy and amino acids is limited to produce sufficient vital and viable piglets.
    In lactation and shedding, the amount of colostrum is limited to the number of born piglets, resulting in an increased proportion of newborn piglets suffering from difficult-to-treat diarrhea.
    All three symptoms can be the result of a limiting intake by the sows and an unstable flora.
    Test description:
    By adding 2% of fermented wheat by-product in sow feed, a positive noticeable effect was seen on all 3 symptoms, both in sows fed with grain according to the invention and in sows fed with flour according to the invention. The number of live-born piglets increased, the mortality at birth decreased considerably and the milk production increased significantly.
    As with the other animal tests, this minimal incorporation gave us the opportunity to reduce the energy and protein density of the feed, which improved the efficiency.
    Example 7: broiler chicken feed
    Gut health is extremely important with broiler chickens. After all, as soon as a disease breaks out in a broiler chicken shed, the spread of this disease goes quickly throughout the entire shed. Linked to this, good litter quality is of great importance to keep the animals healthy during their short (only 6 weeks) production period.
    In the event of an outbreak of disease, it is crucial for a company veterinarian to be able to take immediate curative action in order to limit the possible economic damage to a company as quickly as possible.
    Test description:
    In a broiler house, 22,680 animals were mixed with 2% fermented wheat by-product from the start up to the age of 3 weeks into the classically presented feed. This means that only 37.8% of the total feed package was treated. These animals showed more weight (+ 2.9%), less feed consumption (3.0%) and more efficient growth (+ 3.3%) at the end of the fattening period. Litter quality of this stable was also positively influenced.
    In a second stable where round after round wet litter is the rule with all the negative consequences, 2% fermented wheat by-product was mixed in from the start up to the age of 4 weeks (53.8% of the total feed package) . The effect on the litter quality was particularly positive, so that the animals yielded a favorable return.
    Example 8: laying hen feed
    Efficient egg production (sufficient eggs per laying hen) at a desired egg weight coupled with a sufficiently high but efficient feed intake is the key to success in this animal production branch. Laying hens have been struggling for years to be able to continue to perform efficiently, especially if all welfare rules must also be met.
    Test description:
    In a laying hen house the traditional feed was supplemented for 2 weeks with 2% fermented wheat by-product. Feed intake decreased by 4.2% but the egg weight increased slightly (0.5%) and the feed consumption improved by 3.4%, showing that the animals have used their dietary nutrients more efficiently.
    权利要求:
    Claims (43)
    [1]
    CONCLUSIONS
    A method for preparing a food ingredient, comprising: - providing a mixture of a starch, protein, and dietary fiber-containing food raw material, water, a yeast, a lactic acid-producing bacterium and optionally one or more other ingredients; and - subjecting the mixture to a fermentation step, with the formation of lactic acid whereby, optionally after drying, a pumpable food ingredient is obtained with a dry matter content of approximately 20 wt. % to about 35 wt. %, and a viscosity as measured with a rotation viscosimeter at a temperature of 25 ° C from 15,000 to 50,000 mPa.s.
    [2]
    A method according to claim 1, wherein, optionally after drying, a pumpable food ingredient is obtained with a dry matter content of about 22% to about 30% by weight. %, more preferably about 25% to about 28% by weight. %.
    [3]
    Method according to claim 1 or 2, wherein the mixture subjected to fermentation contains food raw material and water in a weight ratio of food raw material: water in the range of 1: 1 to 1: 5, preferably from 1: 2 to 1: 4 , in particular of about 1: 3.
    [4]
    A method according to any one of the preceding claims, wherein the food raw material content in the mixture is 20-50 wt. %, preferably 22-35 wt. %, in particular 25-30 wt. %
    [5]
    A method according to any one of the preceding claims, wherein the food raw material comprises a gliadin or glutenin-containing grain or grain by-product.
    [6]
    The method according to claim 5, wherein the grain or grain by-product is selected from the group of wheat, rye, barley, spelled, teff, rice, maize, wheat by-product, rye by-product, barley by-product, spelled by-product, teff by-product, rice by-product and maize by-product.
    [7]
    Method according to claim 5 or 6, wherein the foodstuff raw material comprises a short flour, preferably wheat short flour
    [8]
    A method according to any one of the preceding claims, wherein the mixture contains a lactic acid-producing bacterium selected from the group of LactobacciUi, in particular from the group of L. acetotolerans, L. acidifarinae, L. acidipiscis, L. acidophilus, L. agilis L. algidus, L. alimentarius, L. amylolyticus, L. amylophilus, L. amylotrophicus, L. amylovorus, L. animalis, L. antri, L. apodemi, L. aviarius, L. bifermentans, L. brevis, L buchneri, L. camelliae, L. casei, L. catenaformis, L. ceti, L. coleohominis, L. collinoides, L. composti, L. concavus, L. coryniformis, L. crispatus, L. crustorum, L. curvatus , L. delbrueckii, L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. diolivorans, L. equi, L. equigenerosi, L. farraginis, L. farciminis, L. fermentum, L. fornicalis, L. fructivorans, L. frumenti, L. fuchuensis, L. gallinarum, L. gasseri, L. gastricus, L. ghanensis, L. graminis, L. hammesii, L. hamsteri, L. harbinensis, L. hayakitensis, L. helveticus, L. hilgardii, L. homohiochii, L. iners, L. ingluviei, L. intestinalis, L. jensenii, L. johnsonii, L. kalixensis, L. kefiranofaciens, L. kefiri, L. kimchii, L. kitasatonis, L. kunkeei, L. leichmannii, L. lindneri, L. malefermentans, L. mali, L. manihotivorans, L. mindensis, L. mucosae, L. murinus, L. nagii, L. namurensis, L. nantensis, L. oligofermentans, L. oris, L. panis, L. pantheris, L. parabrevis, L. parabuchneri, L. paracollinoides, L. parafarraginis, L. parakefiri, L. paralimentarius, L. paraplantarum, L. pentosus, L. perolens, L. plantarum, L. pontis, L. psittaci, L. rennini, L. reuteri, L. rhamnosus, L. rimae, L. rogosae, L. rossiae, L. ruminis, L. saerimneri, L. sakei, L. salivarius, L. sanfranciscensis, L. satsumensis, L. secaliphilus, L. sharpeae, L. siliginis, L. spicheri, L. suebicus, L. thailandensis, L. ultunensis, L. vaccine ostercus, L. vaginalis, L. versmoldensis, L. vini, L. vitulinus, L. zeae and L. zymae.
    [9]
    The method of claim 8, wherein the mixture contains a Lactobacillus selected from the group consisting of L. casei and L. plantarum.
    [10]
    A method according to any one of the preceding claims, wherein the content of lactic acid-producing bacterial cells in the mixture, at least at some point during the fermentation, preferably at least at the end of the fermentation, at least 0.5 x 108 nucleating units per ml of mixture amounts.
    [11]
    The method of any one of the preceding claims, wherein the mixture contains a yeast selected from the group of Saccharomycetaceae; Kluyveromyces; Pichia, Zygosaccharomyces, and Brettanomyces.
    [12]
    The method of claim 11, wherein the mixture contains a Saccharomycetacea, preferably a Saccharomyces, in particular a Saccharomyces selected from the group consisting of S. bayanus, S. boularidii and S. cerevisiae.
    [13]
    The method of claim 12, wherein the mixture contains a Saccharomyces cerevisiae.
    [14]
    A method according to any one of the preceding claims, wherein the content of yeast cells in the mixture, at least at some point during the fermentation, preferably at least at the end of the fermentation, is at least 0.5 x 106 nucleating units per ml of mixture .
    [15]
    A method according to any one of the preceding claims, wherein the fermentation is continued until the pH, such as with a pH electrode measured in the mixture, is less than 4.00, in particular 3.5-3.95, preferably 3 , 7-3.95.
    [16]
    A method according to any one of the preceding claims, wherein the fermentation is carried out at a temperature of 10-40 ° C, in particular of 25-35 ° C.
    [17]
    A fermented food ingredient obtainable by a method according to any one of the preceding claims, which food ingredient is a pumpable food ingredient with a dry matter content of about 20 wt. % to about 35 wt. %, and a viscosity as measured with a rotation viscosimeter at a temperature of 25 ° C from 15,000 to 50,000 mPa.s.
    [18]
    A food ingredient according to claim 17, comprising: - a protein content of 10-30 wt. % preferably 12-25 wt. %, based on dry matter; a fat content of 1-11 wt. %, preferably 3-8 wt. %, based on dry matter; a digestible carbohydrate content of 14-44 wt. %, preferably 18-33 wt. %, based on dry matter; - a total mineral content (inorganic components) of 1-11 wt. %, preferably 3-8% by weight, based on dry matter; - a crude cell material content (fiber) of 6-24 wt. %, preferably 818% by weight; based on dry matter and further - at least 1 wt. %, based on the food ingredient, lactic acid, preferably 2-10 wt. % lactic acid; - nucleating lactic acid bacteria; and - nucleating yeast cells.
    [19]
    The food ingredient according to claim 18, wherein the carbohydrates comprise one or more sugars and starch in a weight to sugar starch ratio of 0.25: 1, in particular from 0.05: 1 to 0.20: 1.
    [20]
    A food ingredient according to claim 17, 18 or 19, with a viscosity as measured with a rotation viscosimeter at a temperature of 25 ° C from 15,000 to 50,000 mPa.s, in particular from 25,000 to 35,000 mPa.s.
    [21]
    The food ingredient according to claim 16, 17 or 18, wherein the food ingredient is granular, powdered or pellet-shaped.
    [22]
    A method for preparing a foodstuff, comprising preparing a food ingredient by a method according to any of claims 1-16 and adding the prepared food ingredient to a food or mixing the prepared food ingredient with other food ingredients to obtain the food.
    [23]
    The method of claim 22, wherein the food ingredient according to any of claims 16 to 21 is added or mixed at a level of 0.1-5 wt. %, in particular 0.5-4% by weight of a food ingredient based on the total weight of the food.
    [24]
    A method according to claim 22 or 23, wherein the foodstuff is an agricultural pet feed, preferably selected from the group of pig feeds; ruminantia feed, in particular cattle feed; horse feed and poultry feed.
    [25]
    A method according to claim 18 or 19, wherein the foodstuff is a pet food, preferably selected from the group of dog feed, cat feed, rodent feed, bird feed and horse feed.
    [26]
    Method according to claim 18 or 19, wherein the foodstuff is a foodstuff for human consumption, in particular selected from the group of cereal products, preferably from the group of bread, breakfast cereals, cereal bars (such as muesli bars).
    [27]
    A method according to any of claims 22-26 wherein the foodstuff is a powder, granulate or pellet product.
    [28]
    A foodstuff obtainable by a method according to any of claims 22-27, comprising lactic acid, germ-forming lactic acid bacteria and germ-forming yeast cells.
    [29]
    The foodstuff according to claim 28, comprising a protein, a fat, a carbohydrate, a fiber, lactic acid, germ-forming lactic acid bacteria; and nucleating yeast cells.
    [30]
    The foodstuff according to claim 29, comprising - at least 0.01 wt. % lactic acid, preferably 0.05-0.5% by weight lactic acid - at least 0.5 x 105 germ-forming lactic acid bacterial units per gram of food - at least 0.5 x 103 germ-forming yeast cell units per gram of food.
    [31]
    The foodstuff according to claim 29 or 30, wherein the foodstuff is pig mix feed.
    [32]
    A foodstuff according to claim 29 or 30, wherein the foodstuff is a compound feed for an animal from the suborder Ruminantia, preferably cattle compound feed.
    [33]
    A foodstuff according to claim 29 or 30, wherein the foodstuff is poultry mixed feed, preferably chicken mixed feed.
    [34]
    Use of a food ingredient according to any of claims 17-21 or a food according to any of claims 28-33 in animal husbandry or for administration to a pet animal for increasing the reproduction capacity, for increasing the growth rate, for to increase the meat production rate, to lower the mortality rate, to increase the birth weight uniformity, to increase the milk production (in case of application in a mammal), or to increase the egg production (in case of application in case of poultry).
    [35]
    Use of a food ingredient according to any of claims 17-21 or a food according to any of claims 28-33 in animal husbandry or for administration to a pet animal for reducing manure production, reducing greenhouse gas emissions (in particular of carbon dioxide and / or methane) or reducing nitrogen emissions.
    [36]
    Use of a food ingredient according to any of claims 17 to 21 or a food according to any of claims 28 to 33 in animal husbandry or for administration to a pet animal for reducing the use of medications such as antibiotics.
    [37]
    A food ingredient according to any of claims 17-21 or a food ingredient according to any of claims 28-33 for use in a prophylactic or therapeutic medical treatment of an animal or a human.
    [38]
    The food ingredient or foodstuff for use according to claim 37, wherein the medical treatment is a treatment of a gastrointestinal tract disorder, for example celiac disease or bacterial overgrowth in the small intestines (SIBO), or wherein the foodstuff ingredient or foodstuff is intended for the increase intestinal health.
    [39]
    A food ingredient or foodstuff for use according to claim 37 or 38, wherein the foodstuff ingredient or foodstuff is intended to improve the functioning of the immune system.
    [40]
    Use of a food ingredient according to any of claims 17 to 21 or a food according to any of claims 28 to 33 as a dosage form for a probiotic.
    [41]
    A method for producing meat, wherein a farm animal is fed with a food ingredient according to any of claims 17 to 21 or a food according to any of claims 28 to 33, and the animal is slaughtered (after sufficient growth) to obtain of the meat.
    [42]
    A method of producing milk wherein a female farm animal is fed with a food ingredient according to any of claims 17 to 21 or a food according to any of claims 28 to 33, and the animal is milked at some point after feeding.
    [43]
    A method for producing eggs, wherein female poultry is fed with a food ingredient according to any of claims 17-21 or a food according to any of claims 28-33, allowing the poultry to lay one or more eggs, which egg or which eggs are subsequently removed from the poultry.
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