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WO 2017/126959 Al 27 July 2017 (27.07.2017) W P O P C T

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WO 2017/126959 Al 27 July 2017 (27.07.2017) W P O P C T (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/126959 Al 27 July 2017 (27.07.2017) W P O P C T (51) International Patent Classification: DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, A23L 29/00 (201 6.01) A23L 7/104 (201 6.01) HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, A23L 29/212 (2016.01) KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, (21) International Application Number: NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, PCT/NL20 17/050025 RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, (22) International Filing Date: TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, 18 January 2017 (18.01 .2017) ZA, ZM, ZW. (25) Filing Language: English (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (26) Publication Language: English GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, (30) Priority Data: TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, 2016 115 18 January 2016 (18.01.2016) NL TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, (71) Applicant: INNOSO B.V. [NL/NL]; Ruychrocklaan 68, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, 2597 EP Den Haag (NL). SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG). (72) Inventor: AGAYN, Venetka; c/o Ruychrocklaan 68, 2597 EP Den Haag (NL). Published: (74) Agent: JANSEN, CM.; V.O., Carnegieplein 5, 25 17 KJ — with international search report (Art. 21(3)) Den Haag (NL). — before the expiration of the time limit for amending the (81) Designated States (unless otherwise indicated, for every claims and to be republished in the event of receipt of kind of national protection available): AE, AG, AL, AM, amendments (Rule 48.2(h)) AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, (54) Title: FOOD COMPOSITION WITH FERMENTED STARCH (57) Abstract: The present invention is directed to a food composition comprising a fermented starch in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism. The food composition provides health benefits and has desirable organoleptic proper ties. The invention is also directed to a method of producing such food composition. The method comprises the steps of mixing a starch or starch containing food ingredient with water or a water containing fluid in a ratio of /99 to 15/85, heating the mix of water or water-containing fluid and starch or starch containing food ingredient, cooling down the heated mix to a temperature suitable for fermenting, inoculating the cooled down mix with a fermenting organism, fermenting the heated starch containing food ingredient. Title: Food composition with fermented starch The invention is directed to food composition, more specifically the present invention is directed to a fermented food composition comprising grains. The invention provides food composition with health benefits and has desirable organoleptic properties. Background Many important and healthy ingredients may be included in the daily diet to sustain or improve a person's health. The importance of dietary fiber as part of a healthy diet is nowadays well established. Particularly the functional soluble fibers are shown to contribute to a decrease in cholesterol. Furthermore, probiotics are thought to improve the gut health and thereby have a positive effect on a person's immune system. Also, prebiotics which are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health, are part of a healthy diet. Grains, nuts and seeds in addition to starch, protein and fibre contain various compounds phytochemicals, vitamins and minerals that may have unique properties or contribute to healthy nutrition. Fermented food product, especially food product from fermented grain, nuts and seeds,, may comprise such healthy ingredients, such as dietary fiber, prebiotic and/or probiotic. However, fermented products are not to everyone's taste, and often food products from grain may have a coarse or slimely rheology which is also not appreciated. Also product made out of cereal may be instable, water-off, sediment, making the product unpalatable for consumers. Furthermore, dairy yoghurt is white to slightly yellow which is liked by consumer, however fermented food products and/or products from cereal may be grayish or brownish which is not appreciated by consumers. EP 1858340 describes a dairy product comprising 10 6 Lactobacillus rhamnosus GG and at least 0.5 gram of isolated 6-glucan. The downside of this product is that first β-glucan needs to be isolated before it can be used, which may be cumbersome. EP0568530 describes a food product prepared by fermentation, based substantially on oat bran, containing living micro-organisms and being nutricially beneficial to health and taste. It was however found that the taste was not really liked and the rheology is was thin. US5,686,123 discloses a homogenous stable cereal suspension prepared from subjecting oats to amylases. No probiotic is added. WO2007/003688 discloses an oat bran based food suspension that is prepared by heat-treating a mixture of oat bran and water to gelatinize the starch, cooling the heat-treated suspension and grinding the cooled suspension to form a stable food suspension. A fermenting step may be included by e.g. lactic acid bacteria, or bifidobacteria. There is a need for more sustainable food strategies to fit climate change, increasing dry and less fertile land on one hand and rapidly increasing world population. Pseudocereals like buckwheat, quinoa, teff, sorghum, millets and amaranth are less demanding than wheat and survive in dry climate and less fertile soil. Providing new, nourishing and tasty contemporary tasting food products will expand their use and presents a solution for feeding the growing population. There is also a need to provide more tasty vegetarian and vegan foods that are also nutritionally relevant and can partially or fully complement or replace currently used animal products. It is therefore an object of the invention to provide a food product that combines the health effect of probiotics, dietary fibre, and/or prebiotics. It is further the objective to use the phytochemicals, minerals and/or vitamins of grains nuts and/or seeds, that support a healthy diet. It is an objective to provide a product that is suitable for the lactose and gluten-sensitive. It is furthermore an object of the invention to provide a tasty product that has a good rheology. In addition, an object of the invention is to provide a food product with a colour that is appreciated by consumers. Another object of the invention is to provide a product that after packaging and storage, remains stable and is agreeable to savour. Another objective is to prepare a product with a clean label and minimum ingredients and limit or avoid the use of additives, and gums. A further objective are products that involve the use of forgotten and underutilized (pseudo)cereals. A further object is to provide a method to produce the food product as well as the use of the food product. Summary of the invention A first aspect of the invention is a food composition comprising a fermented starch in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism. Another aspect of the invention is a method to produce a food composition comprising the steps (a) mixing a starch or starch containing food ingredient with water or a water containing fluid in a ratio of 1/99 to 15/85; (b) heating the mix of starch containing food ingredient and water or a water containing fluid; (c) cooling down the heated mix to a temperature suitable for fermenting; (d) inoculating the cooled down mix with a fermenting organism; (e) fermenting the heated starch containing food ingredient; An optional step is a grinding step after mixing step (a) and/or during heating step (b). Especially in case when a starch containing food ingredient is used, a grinding step is suitable. Suitably the mixing of step (a) and/or the grinding is until a smooth texture is achieved. Additional mixing may be employed after step (b) or (c) or before step (d) to reach desired smoothness. Additional filtering may be employed after step (b) or (c) or before step (d) to reach desired smoothness It was found that when starch containing food ingredients are fermented a food product comprising probiotics, dietary fiber and/or probiotics is obtained that has a good rheology, good taste, nice color and/or good stability. It was also found that the products of the invention and/or embodiments thereof, are stable on storage under refrigeration like normal yogurt for at least three weeks. It was found that the products of the invention and/or embodiments thereof are as also more acidic than normal dairy yoghurt as often the pH is in the low pH 4 or even below pH 4. In an embodiment according to the invention and/or any other embodiments thereof the starch is a grain starch, seed starch, pulse starch nut starch, or tuber starch.
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